7,246 taste recipes

Spinach with pine nuts and raisins sauteed in garlic butter, topped with Parmesan and broiled until golden. A classic Italian-style side dish.

Vegan baked mac and cheese with mashed tofu, soy milk, and nutritional yeast for a dairy-free cheesy sauce. Worcestershire and tamari add savory depth - hot and bubbly from the oven.

Lightly sweetened herbal lemonade with fresh lemon balm, lemon juice, and honey. A naturally refreshing drink perfect for herb garden enthusiasts and summer sipping.

Vegetarian corn-stuffed bell peppers with a double-corn filling, creamed corn and kernels bound with cornbread crumbs, garlic, onion, and red pepper flakes. Basted in vegetable broth for tender, juicy shells.

Brussels sprouts a la Greque tossed with lemon zest, red wine vinegar, fresh parsley, and pimento. A bright, tangy Greek-style side with no butter or oil.

Harvest broth with lamb neck simmered for three hours with fresh peas, broad beans, turnip, carrot, and cauliflower. A traditional British-style lamb and vegetable soup.

Yogurt shake with banana, plain yogurt, and frozen orange juice concentrate blended with ice. A quick, creamy smoothie base with endless fruit swap options.

Vegan twice-baked potatoes stuffed with mashed carrots, sauteed onions, basil, and fresh parsley. A hearty vegetarian main dish with no dairy needed.

Old-fashioned heart of palm pickles with mustard, turmeric and cider vinegar. Bright yellow tropical pickle relish for canning, with sweet-tangy Southern flavor.

Pan-seared chicken breast with leeks, lime and sundried tomatoes over zucchini noodles. Elegant, low-carb weeknight dinner with bright citrus finish.

Vegetarian bean stew with slow-cooked fennel and tomatoes in olive oil. Cannellini beans simmered in broth then tossed with wilted fennel, fresh parsley, and lemon.

Black-eyed pea and rice salad with a Dijon red wine vinaigrette, grated carrot, and fresh herbs. A make-ahead vegetarian salad served at room temperature.

Mayonnaise-free tuna salad: drained canned tuna mixed with sweet relish, chopped onion, oregano, and celery seed. Lighter pantry-staple sandwich filling for two.

Chive croute with tomato and cheese: lightly toasted cheese bread topped with fresh tomato, chives, and melted cheese broiled until bubbly. A quick open-faced sandwich for snacking, soup, or brunch.

Saffron pasta with sugar snap peas, Parmesan, and black pepper. A minimalist five-ingredient pasta dish where the golden saffron and crisp spring peas do all the talking.

Rigatoni tossed with a quick garlic-tomato sauce, oregano, fresh parsley, and a generous shower of grated parmigiano-reggiano. A weeknight pasta that comes together in 25 minutes.