234 small recipes

Italian-style winter salad of shaved fennel, juicy orange slices, pink grapefruit, red onion, and bitter radicchio dressed with citrus-spiked olive oil. A bright, anise-scented cold-weather starter.

Lentil salad with cooked green and red lentils, green beans, celery, parsley, and a tangy mustard-Italian dressing. A high-fiber, high-protein vegetarian salad ready in 15 minutes.

Designed for the grill, this leg of lamb is butterflied and marinated in balsamic and mint for easy grilling. Perfect for a summer cook-out or Easter dinner.

Preserve summer's bounty with this big-batch pickled vegetable recipe. Carrots, cauliflower, green beans, peppers, celery, and olives in a tangy vinegar brine with mustard seed and turmeric. Makes 20 pints.

My friend introduced this recipe to me, and I tried it, very good I will make this recipe often for sure.

Potato and mussel salad with a saffron vinaigrette, sliced fennel, black olives, tomatoes, and torn basil. An elegant Australian bistro-style salad dressed while the potatoes are still warm.

Julienned carrots braised with curry powder, ginger, garlic, and a squeeze of lime. This Indian-inspired vegetarian side dish brings out the natural sweetness of carrots with warm, aromatic spice.

Pasta and white bean salad with roasted red peppers, pesto, and light mayonnaise dressing. A quick, protein-packed cold salad that comes together in under 30 minutes.

Chilled pasta shells layered with basil pesto, spinach, Roma tomatoes, black olives, and shrimp. This make-ahead Italian pasta salad is a crowd-pleasing potluck star that only gets better as it sits.

A very nutritious salad and tastes refreshingly delicious.

Fresh Indonesian relish with lime, tomatoes, onions, basil, and chili peppers. This bright, no-cook condiment takes 15 minutes to prep and develops incredible flavor as it sits.

Authentic miso soup made from scratch with homemade dashi, kombu, bonito flakes, wakame, tofu, and barley miso. A nourishing Japanese staple ready in 40 minutes with real umami depth.

Tomato vegetable broth with carrots, parsnips, turnip, celery, and an onion stuck with cloves simmered slow with fresh herbs. A clean, deeply flavored homemade vegetable stock that beats anything from a box.

Mung beans are a great source of plant protein, fiber and minerals such as iron, zinc and potassium (needed to regulate blood pressure).

Raisin orange polenta cookies fold Cointreau-soaked raisins, bright orange zest, and a scoop of cornmeal into a buttery Italian-style drop cookie. Golden, subtly crunchy, and citrus-bright.

A campfire coffee cake made in a cast iron Dutch oven with charcoal. Bisquick batter over pie filling, topped with cinnamon sugar and butter. Wake up the whole campsite with this one.