345 spiced nut recipes

Creamy chicken wild rice soup made from scratch with homemade broth, earthy mushrooms, and fresh thyme. A lighter take on the Midwestern classic with sour cream stirred in for velvety richness.

One-skillet pork loin chops braised with acorn squash, onions, sage, and garlic in chicken broth. A savory fall dinner with tender meat and silky squash.

This is a great recipe. I added extra salt & pepper like others had suggested. These were gobbled up very quickly.

A lighter green chili loaded with beans, green peppers, jalapenos, green chiles, and cumin in chicken broth. No tomatoes, all heat, ready in 30 minutes flat.

Sweet potatoes simmered with sliced persimmons, sugar, and fresh citrus juice until a glossy syrup forms. A one-pot seasonal side with an unexpected fruit pairing.

Wild rice cucumber salad with red bell pepper and scallions, tossed with your favorite dressing. A nutty, crunchy grain salad that's naturally vegan and high in fiber.

Hash-brown medley is an oil-free breakfast skillet of potatoes, green pepper, onion, corn, and tomato cooked in water. A healthy, vegan-friendly breakfast side with no added fat.

A succulent dish that's simple to make with this easy recipe that's hassle-free!

Delicious and nutritious wraps are perfect party food especially when you have vegetarian friends or family members showing up.

This is a tasty fruits salad,I always make it for my kids, at breakfast or at dinner, they love it so much!

Filipino sinigang na bangus featuring milkfish simmered in a tart tamarind broth with tomatoes, green beans, banana heart, and wilted spinach. Ready in just 30 minutes.

This is a nice and special gumbo, chicken mix sausage, very tasty.

Lentil stew Creole with okra, green beans, tomatoes, and green pepper served over brown rice. A plant-based Southern-style stew with a Tabasco kick and no added fat.

Bring some exotic flavor to your crockpot with this succulent dish made with eggplant, zucchini and black olives.

Authentic Tom Yam Goong, Thailand's legendary hot and sour shrimp soup with lemongrass, kaffir lime leaves, bird's eye chilies, and straw mushrooms. Fiery, sour, and brimming with plump shrimp. On the table in 40 minutes.

Tender chicken breast simmered in a light curry broth, then tossed in a silky orange juice and sherry glaze with ginger, crisp celery, and bright bell peppers. Served over fluffy brown rice for a low-cal weeknight dinner that still brings bold flavor.