1,099 telling recipes

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End of the garden pickle relish using whatever is left in the fall harvest: cucumbers, green tomatoes, cabbage, peppers, beans, and carrots in a sweet mustard brine.

Fresh pineapple slaw with shredded carrot, julienned green pepper, honey-pineapple vinaigrette, and crumbled blue cheese. A no-mayo tropical slaw that's bright and crunchy.

Gado gado is the Indonesian salad of stir-fried cabbage, bell pepper, and bean sprouts drizzled with a warm peanut sauce spiked with garlic, shallot, cumin, and lemon. Vegetarian one-bowl meal.

Gazpacho sevillano, the authentic chilled Andalusian tomato soup blended with ripe tomatoes, cucumber, pepper, garlic, sherry vinegar, and olive oil over soaked bread. No-cook, silky, and built for hot days.

Pepper pasta sauce with julienned red and yellow bell peppers, mushrooms, pepperoni, fresh tomatoes, and a dash of hot sauce, simmered 45 minutes over your favorite pasta.

India relish with cucumbers, green tomatoes, peppers, and onions in a spiced vinegar brine with turmeric, cinnamon, and mustard seeds. A classic canning recipe.

Brightly colored vegetables soak up a tangy vinegar-oil marinade, softening just enough while keeping their crisp bite. Broccoli, carrots, peppers, and zucchini mingle in this make-ahead salad that gets better as it sits and flavors meld.

Low-fat country potato patties with shredded boiled potatoes, onion, celery, green pepper, and whole wheat flour. Griddle-cooked with no added oil or butter.

Alicante-style paella with diced pork, young artichokes, green peppers, saffron, and rice cooked dry with separate grains. A traditional Spanish rice dish from the Costa Blanca region.

Make-ahead Italian pasta salad with rotini, crisp vegetables, and tangy garlic vinaigrette that gets better overnight for easy potluck and picnic perfection.

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.

Oven bag Italian chicken baked in spaghetti sauce with green peppers. Just 5 ingredients and 30 minutes for a hands-off weeknight chicken dinner served over spaghetti.

Marinated cabbage slaw with green pepper, onion, and pimentos in a sweet-tangy vinegar dressing with mustard seeds. Make-ahead picnic salad that keeps for days.

Sweet, sour and crunchy! I don't think I can ever go back to the store-bought pickles after I tried this. It was so good! I used cauliflower this time, and will try brussels sprouts when I finish this bunch. Delicious!

Spanish potato salad with new potatoes tossed hot in olive oil, white wine vinegar, crushed garlic, and sweet red pepper. No mayo, served warm with chives. Ready in 30 minutes.