7,246 taste recipes

Lovage, potato, and buttermilk soup with a velvety puree and tangy finish. A light, herbaceous soup that works hot or chilled with just five ingredients.

Curried lentils with rhubarb and sweet potatoes, baked until piping hot and garnished with coconut. A unique vegetarian curry where tart rhubarb balances earthy lentils and warm spices.

Pureed black bean soup brightened with fresh orange zest and cilantro. Vegan, gluten-free, and high-fibre, with a separate-puree technique that gives velvety texture without losing bean character.

This is a sweet/tart accompaniment to mild main dishes, or a not-too-sweet dessert with slices of pound cake.

Guacamole with serrano heat, white onion, and a surprise hit of pureed zucchini for body. Mexican-style avocado dip finished with tomato, green onion, and cilantro garnish.

Rhubarb orange sauce: a tart-sweet sauce simmered from fresh rhubarb, orange juice, and sugar. Perfect with roast duck, pork, or poured warm over vanilla ice cream.

Eggplant matzo mina layers broiled eggplant, softened matzo, homemade tomato sauce, and soy mozzarella into a Passover-friendly vegetarian casserole baked until bubbly.

Traditional Scottish Scotch broth with mutton, pearl barley, split peas, leeks, cabbage, and root vegetables simmered low and slow into a hearty soup.

Sweet fruit salsa with kiwi, strawberries, raspberries and cinnamon sugar baked tortilla chips. Fun party appetizer that works as dessert too.

Grilled cheese pita pocket stuffed with tomato, alfalfa sprouts, dill pickles, and pepper rings. A crispy, veggie-loaded twist on the classic grilled cheese using pita bread.

Bread machine loaf made with crushed buttered popcorn mixed right into the dough. A quirky, buttery white bread with a subtle corn flavor and surprisingly soft crumb.

We used leftover grilled vegetable salad to make these quick tacos, and they were very yummy!

Penne with chunky eggplant tomato sauce, garlic, red pepper flakes, and fresh parsley. A simple, hearty Italian pasta ready in 45 minutes with no cream or cheese needed.

Caponata di melanzane with eggplant, peppers, tomatoes, capers, olives, and anchovies. A bold Sicilian appetizer that improves as it sits at room temperature for hours.

Pat Korth of Muskego offered a coconut variation on the peanut butter kiss cookie.

Vegetable risotto cooked in a wok with toasted walnuts, black olives, tomatoes, corn, and peas in vegetable stock. A hearty vegan one-pot rice dish loaded with garden vegetables.