1,198 telling recipes

Fiery chili salsa for canning: fire-roasted hot peppers and red bells blended with tomatoes, onions, garlic, and vinegar. Shelf-stable jars of serious heat for tacos, eggs, or chili bowls.

No-cook couscous tabbouleh with kidney beans, sweetcorn, beefsteak tomatoes, and red pepper dressed in lemon juice. A quick vegetarian salad ready in 25 minutes, low-fat and packed with fiber.

Classic Cuban black bean soup simmered with smoked ham, green pepper, cumin, oregano, and a splash of dark rum. Topped with chopped hard-boiled egg and raw onion.

Personal veggie pizzas on honey wheat crust with broccoli, yellow pepper, roma tomatoes, fresh basil, and melted provolone. Three crispy pies in 30 minutes flat.

Wild rice cucumber salad with red bell pepper and scallions, tossed with your favorite dressing. A nutty, crunchy grain salad that's naturally vegan and high in fiber.

Upgraded ramen noodles stir-fried with cabbage, bell pepper, onion, and diced ham or Spam with red pepper flakes. A budget-friendly, filling dinner that turns instant noodle packets into a real meal.

Grilled vegetable kabobs: pre-cooked eggplant, carrots, and potatoes plus raw zucchini, peppers, onions, and mushrooms threaded onto skewers, herb-marinated and grilled low and slow. Vegetarian BBQ win.

Vegetarian stuffed green peppers Santa Maria style, filled with herbed rice, fresh tomatoes, walnuts, and marjoram, baked in olive oil until charred and tender.

A big-batch Southern chow-chow relish made with half-ripe tomatoes, celery, green peppers, and onions in a tangy brown sugar and vinegar brine. Cures for 6 weeks before serving.

Henderson-style boiled crawfish with corn, potatoes, onions, and lemon in a peppery salt brine. A classic Louisiana crawfish boil done right with no soaking needed.

An easy to make soup for lunch that will have you licking your spoon, and maybe even your bowl!

Santa Fe Trail beef casserole: ground beef, onion, green pepper, and green beans in tomato soup, blanketed with egg-enriched mashed potatoes. A shepherd's-pie style Southwestern classic.

Cajun red beans and rice slow-simmered with salt pork, bell pepper, celery, garlic, and a whole hot pepper. Old-school Louisiana comfort food with a thick, creamy bean gravy.

Meatless Cajun jambalaya with black-eyed peas, bell peppers, zucchini, and rice simmered in a smoky paprika-thyme tomato broth. One pot, big Louisiana flavor, no meat required.

Lemon chicken soup with fresh spinach and pasta shells in a garlic-rich broth. Lemon juice and zest brighten this hearty one-pot soup loaded with vegetables and tender chicken.

Chilled fresh tomato salsa over hot angel hair pasta with Roma tomatoes, red and yellow peppers, basil, and extra-virgin olive oil. A no-cook summer sauce with Romano cheese on the side.