181 spit recipes

Vegan split pea soup loaded with sweet potato chunks and broccoli florets in a silky puréed base with dill and plum tomatoes. Naturally fat-free and protein-packed, this plant-based bowl is pure cold-weather fuel.

Alaskan spot prawns simmered with cannellini beans, garlic, rosemary, and Roma tomatoes, finished with extra virgin olive oil. Rustic Italian-coast cooking with sweet head-on prawns.

Satisfy your appetite with this fruity salad that's extremely easy to prepare.

Try this slow cooker recipe that is made with succulent lamb shanks, beef broth and split green peas.

A simple slow cooking recipe that will have a hearty soup ready to be eaten when you get home from work.

Grandma's split pea soup with bacon and homemade butter-fried French bread croutons. Simmered until creamy with bits of pea still visible, served with crisp sourdough croutons floated on top.

Traditional stovetop split pea soup thickened with a classic butter-flour roux for hearty, stick-to-your-ribs comfort. Old-fashioned technique delivers rich flavor.

A decadent and delicious cake that will have you going bananas after every bite!

Spotted chocolate cheesecake with lychee sauce features cream cheese and mascarpone filling, piped white "spots," and a fragrant lychee-lemon puree. A showstopper dessert.

Set-it-and-forget-it crockpot split pea soup enriched with a silky egg yolk finish for velvety texture. Perfect for busy weeknights with minimal hands-on time.

Split Pea Soup with Carrot and Sweet Potato recipe

A fragrant South Indian curry sauce made from split peas pureed with green chilis, tempered with popping mustard seeds and curry leaves, then simmered in creamy coconut milk. Spicy, silky, and ready in an hour.

Traditional buttermilk soda bread with no yeast needed bakes into crusty golden rounds in under an hour (toss in raisins for classic Irish Spotted Dog).

Dutch pea soup (snert): slow-cooked split peas with ham, leek, celery, and carrot. The hearty winter soup that gets thicker and better overnight in the fridge.

Recipe taken from "The Eat-to-Live Diet" by Dr Joel Fuhrman. Packed full of vegetables and thickened with cashews.

A simple and scrumptious dish made with rice, green and red lentils and grated coconut.