865 telling recipes

Pepper cabbage slaw, the Pennsylvania Dutch classic with shredded cabbage, green pepper, carrot, and a sweet-tangy vinegar dressing. No mayo, holds for days in the fridge.

Ratatouille soup is the Provencal vegetable stew turned into a light, brothy bowl with eggplant, zucchini, tomatoes, and green pepper. Ready in about 35 minutes for an easy, healthy weeknight dinner.

Good recipe. Be sure to cook for the 8 hours. I cooked 5.5 hours and the vegetables were not quite done.

Homemade Creole sauce with okra, tomatoes, green peppers, onions, and sherry blended smooth. A versatile Louisiana-style sauce with heat from hot sauce and depth from chili sauce.

Slow cooker ham hocks and lima beans simmered with red bell pepper, tomatoes, bay, and clove. A smoky, soul-food classic that cooks itself while you're at work.

Fresh papaya salsa with red chili, mint, lime juice, and red bell pepper. A tropical, no-cook salsa with sweet heat. Pairs with grilled fish, tacos, and chips.

Broccoli with roasted red peppers tossed in a quick water saute with sliced garlic and fresh marjoram. A bright, oil-free Mediterranean side that doubles as a warm salad with a squeeze of lemon.

Old-fashioned chili sauce relish with tomatoes, celery, peppers, ginger, vinegar, and pickling spices. Vintage canning recipe to serve with cold meats and sandwiches.

Deer heart soaked, boiled, sliced into steaks, and pan-fried with steak spice, then served alongside a rosemary and thyme vegetable simmer. Nose-to-tail wild game cooking at its finest.

A gallon-jar fermented vegetable pickle with cauliflower, green beans, peppers, onions, green tomatoes, and olives cured in a garlicky dill brine. Ready after 10 days of room-temperature fermentation.

This is a great recipe- very light and a great dish for a veggie night!

Kid-friendly paella: chicken drumettes, bacon, saffron rice, and peas in a single pan. A gentler introduction to Spanish flavors that still delivers that signature golden, crackling bottom.

Ham frittata: a low-fat skillet-to-broiler egg bake loaded with diced ham, sauteed potatoes, mushrooms, and green pepper. A protein-packed brunch made with liquid egg substitute.

Cheesy eggplant pasta sauce with mushrooms, red pepper, and blended cottage cheese braised in dry sherry. A creamy, low-fat vegetarian sauce with nutritional yeast for extra savory depth.

Seafood lovers will adore this succulent dish where marlin steaks are cooked to perfection in a savory sauce.

Pasta with red peppers, escarole, white beans, garlic, and lemon zest. A bright, vegan Tuscan-inspired pasta bowl that's low-fat without feeling like a compromise.