10,000 slice recipes

Turkish-style sauteed eggplant with a garlicky tomato sauce finished with vinegar. Salted and drained for silky, golden slices. Served warm or at room temperature.

Serve as an appetizer spread on thick slices of country-style white bread, or flat pita bread, or use as a side dish to accompany grilled or roasted meats.

Different kinds of fresh vegetables are tossed with this flavourful vinaigrette, it goes well with any kind of main dish, or even good on its own!

Packed with great flavors and textures. This curry potato, edamame and lentil soup is delicious and full of goodness. Serve it with rice or bread to soak all the yumminess.

Creamy baked ricotta and goat cheese swirled with basil pesto, sliced thick and served over a chunky ratatouille of eggplant, zucchini, and tomatoes. A gorgeous vegetarian main or side.

Cod or any similar white fish simply prepared smothered in tender flavorful leeks.

This turned out quite nicely, was surprised at how well it held together considering there was no egg to help bind the ingredients together. We made a vegetarian shallot gravy to go along with it. Nice herby flavor throughout.

Impossibly easy coconut pie that forms its own crust while baking. Just blend, pour, and let the oven work magic for a custardy slice with toasted coconut on top.

Easy to prepare, and it's loaded with yumminess. Crunchy sugar snap peas, browned mushrooms and tofu cubes with some sweet bell pepper and carrots make this quick and tasty dish ideal for a week-night meal.

Bread machine buttermilk wheat bread with tangy buttermilk, brown sugar, and an egg for soft, sandwich-ready slices. Dump, push start, walk away. Whole wheat cycle.

In cold season, this warm red cabbage and apple salad is served with some roasted meat, brings you to warm.

Tomato and spinach omelette recipe that is perfect for a Sunday breakfast or brunch. Stuffed with juicy tomatoes, spinach, and cheese it's so quick and easy to make.

Greek-style roasted whole chickens with lemon, oregano, and olive oil alongside thick-sliced baked potatoes: crispy-skinned birds basted in pan juices, served with toasted bread for dipping.

This is a simple and easy slaw, typical Asian style. Very healthy and savory.

In a surprising twist, Tuscan kale is served raw—and makes for a substantial and satisfying fall salad. Sweet currants (or raisins) soaked in tangy white balasmic vingegar and salty parmesan punctuate the dressed, shredded kale.

Pumpkin, cognac, cream cheese, sour cream and spices make this cheesecake creamy, smooth, rich and delicious. The toasted almonds adds extra nuttiness, and it also gives the cheesecake a beautiful coating on the outer edge. This is the kind of cheesecake that everyone gives a big "WOW".