2,175 telling recipes

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.

Dairy-free corn chowder made by pureeing cooked corn with chicken stock for natural creaminess, then finished with red bell pepper, rosemary, thyme, and basil. Thick, creamy, no cream needed.

Gazpacho relish for hot dogs: chopped tomato, cucumber, green pepper, onion, and garlic in a sweet-tangy red wine vinaigrette. Cookout topping that beats anything from a jar.

Grilled vegetable soup with charred zucchini, yellow squash, shiitake mushrooms, red pepper, and red onion. Emeril-inspired, with deep smoky flavor from the grill.

Vegan stuffed peppers filled with mashed pinto beans, tomatoes, celery, and basil, topped with nutritional yeast and baked. A hearty plant-based main dish.

Turkey goulash with paprika, caraway seeds, and tomatoes, oven-braised until fork-tender and served over tagliatelle. A lighter take on the Hungarian classic with lean turkey.

Stuffed elk steaks with a bread, green pepper, and celery dressing, browned and pressure cooked until tender. A classic way to cook lean game meat.

Black bean, roasted pepper, and corn salad tossed with roasted garlic, cilantro, and a triple-citrus dressing of lemon, lime, and orange juice. Vegan, high-fibre, makes ahead overnight.

Rotel and rice corn soup with spicy diced tomatoes, sweet corn, red pepper, and tortilla strips in a vegetable broth. A 30-minute pantry-friendly vegetarian dinner.

Grilled flounder fillets with lime, lemon, and quick-pickled cucumber noodles. A bright citrus-forward seafood dinner with a refreshing salad base.

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.

An easy yet tasty black bean salad that has corn, cherry tomatoes, sweet red bell peppers and pumpin seeds, is tossed with a light and refreshing vinaigrette.

Slow cooker curry lentil stew with sweet potato, sherry, and warm spices. Indian-inspired vegetarian stew served over fragrant basmati or jasmine rice.

Quick breakfast pita stuffed with scrambled egg substitute, sauteed mushrooms, red onion, bell pepper, and melted reduced-fat cream cheese.

Grilled Mediterranean vegetable salad with smoky eggplant, charred peppers, potatoes, and olives tossed in garlicky red wine vinaigrette for a make-ahead summer side.

Roasted green chile soup with Anaheim peppers, red bell peppers, potatoes, and garlic pureed silky smooth. A Southwestern classic strained for a velvety, restaurant-quality finish.