555 small recipes

Dilly beans pickled with garlic, red pepper flakes, and fresh dill in a hot vinegar brine. Crisp, tangy, spicy pickled green beans canned in pint jars.

Instead of store-bought pie crust, we made our own with most whole wheat flour and olive oil, which made the crust a lot healthier with flaky texture and delicious flavor. Now enjoy this juicy-fruity pie without feeling guilty at all.

Giardiniera, the classic Italian pickled vegetable jar packed with carrots, celery, bell peppers, cauliflower, and pearl onions in a sweet-spiced vinegar brine. Sandwich topper, antipasto staple, condiment for everything.

Sweet roasted heirloom beets, warm goat cheese rounds on a bed of fresh arugula with flavors highlighted by a green olive vinaigrette.

Instead of using cake mix to make a cake, we use whole wheat pastry flour to make a tart, and we fill up the tart with sliced apples, sprinkling with some sugar, after making this delicious and healthy apple tart, we decorate with fresh blueberries and strawberries. Definitely will impress everyone, and enjoy this delicious flag apple tart without guilt.

This tasty couscous salad has layers of delicious flavors and great textures. Chipotle chili in adobo sauce adds some smokiness, a touch cumin gives extra tang. Serve it as a side dish or a light and refreshing main course.

Three-ingredient pretzel turtles with mini pretzels, Rolo or chocolate caramel candies, and toasted pecan halves. Easy no-fail sweet-and-salty holiday treat ready in 15 minutes.

The other day while we were watching Gordon Ramsay's Hell's Kitchen, chefs were making flatbread, basically like pizza, just different shape, which really made my craving for pizza come back to life. Then start making this sun-dried tomato, olive and basil pesto flatbread, and it was so good...

Transform vibrant yellow tomatoes into a sweet, tangy preserve with hints of lemon, ginger, and warm spices. Perfect for spreading on toast, pairing with cheese, or gifting to friends. This recipe yields a beautifully translucent jam with a thick, glossy syrup.

Pickled oysters marinated overnight in spiced vinegar brine with sliced onions. A tangy, briny appetizer with old-fashioned charm that makes four jars.

Lemon asparagus and carrots steamed crisp-tender, chilled, then finished with bright lemon juice and lemon pepper. A clean, vegan side that lets the vegetables stay the star.

This North Indian curry is scrumptious, full of protein, fibre and Irion, packed with flavor. Enjoy this delicious and nutritious dish with some naan or crusty bread.

Creamy orange sherbet jello salad with pineapple, mandarin oranges, and marshmallows makes a nostalgic potluck dessert everyone remembers.

Pasta e ceci, the classic Roman comfort dish. Ditalini and chickpeas in garlicky tomato-basil broth. Pure cucina povera, ready with seven pantry ingredients.

Classic Italian minestrone soup with white beans, salt pork, leeks, cabbage, turnip, zucchini, and elbow macaroni. Slow-simmered farmhouse soup finished with grated parmesan.

Garden Special is a big-batch vegetable relish with green tomatoes, lima beans, cabbage, corn, cucumbers, and peppers in a sweet brown sugar and vinegar brine.