1,081 tell recipes

Moosewood gazpacho: cold Spanish-style tomato soup with cucumber, red pepper, garlic, fresh herbs, and lime. Iconic vegetarian no-cook summer recipe.

Spinach and long white radish soup: a clear beef broth scented with juniper and tarragon, loaded with daikon, potato, and spinach, brightened with lemon and turmeric. An unusual, fresh spring bowl.

Loaded vegetable burger with corn, mushroom, peppers, spinach, carrot, and potato bound with egg white. Served with mint yogurt sauce. Vegetarian patties.

This stir fry is sweet and as fiery as you want to make it with Sriracha sauce. This recipe uses beef, but you could substitute chicken or shrimp. It's quick and easy to make, and is impressively attractive.

Last week, went to Toronto, saw a big fat burrito restaurant, and the burrito definitely impressed me. Once we were back home, I found this recipe and made my own version. Definitely a delicious yet nutritious recipe that I recommend to everyone!!

Definitely a five stars recipe, my husband made it yesterday for lunch. Nutmeg gave the extra zing, and the flavor was absolutely delicious, I couldn't stop eating it. We just finished the leftover for lunch, and it was even better. Strongly recommend this recipe to everyone!

Gazpacho de Los Angeles blends tomato juice, cucumber, peppers, green chiles, and Worcestershire into a chilled, no-cook soup. The California take on the Spanish summer classic.

This tasty chicken cabbage salad is very easy to make, and packed with flavour. Enjoy!

Two-meat Sunday chili with cubed sirloin tip and ground beef, three cans of tomatoes, chili beans, wine, and a generous spice rub. Cook, cool, reheat for deep flavor.

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

Steamed vegetable curry over brown rice with a quick ginger-lime sauce. A 30-minute vegan main with bright, crisp vegetables and an aromatic Indian-spiced finish.

Classic gazpacho, the chilled Spanish tomato soup with fresh tomatoes, cucumber, green pepper, garlic, and a bright lime-and-lemon finish. No-cook summer dish, ready after a 2-hour chill.

This delicious Mexican pot pie is made with all kinds of fresh vegetables, tomato sauce and beans, and topped with cornbread. Serve it with some yogurt and freshly chopped tomatoes, yum.

Not sure what to do with your ripe avocados? This roasted corn, avocado and cilantro salsa will satisfy your tummy with lots of deliciousness, and it's also packed with goodness. Serve it with some store-bought or homemade tortilla chips or tacos.

I cooked this soup 3 times lately, and the best base is turkey- chicken stock in my opinion. Just a summer soup made of many stems.

This is a fantastic recipe my mom taught me when I was 9 or 10, because it's so easy to make, and makes plenty to feed everyone.