10,000 slice recipes

Blackened chicken sliced over creamy linguine with a buttery cayenne sauce, fresh tomato, and green onion. A Cajun-style pasta plate with serious smoke and spice.

Quick and easy yet dressy and good for company. The prosciutto wrapped around the asparagus gets crispy under the broiler and the tomato garlic dressing adds even more flavor.

This is one of those recipes that is more of a guideline—I really encourage you to adapt the amounts and ingredients to your tastes. If you like it chunky, don’t puree it. If you like a thinner soup, add more chicken broth. If you don’t like heat, omit the cayenne.

Oven-baked eggplant slices coated in seasoned egg whites and crushed corn flakes. Crispy without frying, no oil needed, and just as good cold as hot.

Cream cheese dough rolled with apricot preserves and walnuts, sliced into crescent-shaped cookies and baked until golden.

This is an awesome Raita (cucumber and yogurt) with the fresh zing of mint which goes well with lamb or to cool off your taste buds with a spicy curry or any other hot and spicy dish.

Chocolate dipped macadamia nut shortbread cookies made with butter, powdered sugar, and vanilla. Slice-and-bake rounds dipped in melted chocolate for a Hawaiian-inspired treat.

Savory cheddar bread with onion soup mix for intense flavor and sharp cheese throughout every slice from your bread machine

Recipe made by the ambassador for Olives from Spain José Pizarro. The four main varieties of Spanish table olive available from major supermarkets in the UK are: Manzanilla, Gordal, Hojiblanca and Cacereña. Spanish table olives can be served in a different number of ways including: whole, pitted, stuffed with one or more ingredients such as pimento, onion, tuna, anchovy, salmon, almond, etc. It is a healthy seasonal ingredient, with the Spanish olive harvest running from September-March.

Crispy pinto bean patties with cheddar and Worcestershire on whole wheat buns, topped with a tangy yogurt-horseradish sauce. Vegetarian burgers in 20 minutes.

Italian-style chicken soup with tiny beef meatballs (polpettine), tender chicken pulled from the bone, carrots, and basil. Two proteins in one bowl: shredded poached chicken plus pinky-fingertip-sized meatballs.

Fiery penne all'arrabbiata with pancetta, crushed Roma tomatoes, capers, green olives, anchovies, and hot chili peppers simmered in red wine. A bold, spicy Italian pasta ready in 45 minutes.

A delicious way to cook the beet greens into a delicious dish. You can use kale, collard or any similar leafy green to make this creamy and tasty gratin.

Sri Lankan coconut roti (pol roti), a rustic pan-fried flatbread packed with shredded coconut, fresh chili, and curry leaves. No yeast, ready fast, and made to scoop up fish or chicken curry.

Golden autumn soup: a silky puree of butternut squash, carrots, potato and leeks finished with cream and a splash of white wine. Fall vegetables in a single warming bowl.

Pan-seared asparagus is tender-crispy, tossed with light and refreshing red wine vinaigrette along with roasted bell pepper, fresh baby spinach, and topped with creamy and soft goat cheese. A quick, easy and succulent salad!