9,110 thigh 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.

Low-fat potato, leek, mushroom, and spinach soup pureed smooth with no cream. A vibrant green, flavor-packed bowl ready in 45 minutes from pantry basics.

Pear relish cooked slow with brown sugar, raisins, onions, and vinegar until thick and jammy. A sweet-tangy condiment perfect for cheese boards, pork, or holiday gifting.

Fresh orange-cranberry relish blended raw with whole oranges, brown sugar, and walnuts. A no-cook Thanksgiving side that's ready in 15 minutes.

Julienned carrots braised with curry powder, ginger, garlic, and a squeeze of lime. This Indian-inspired vegetarian side dish brings out the natural sweetness of carrots with warm, aromatic spice.

A hearty vegetarian lentil chili simmered from red lentils, kidney beans, tomatoes, peppers, and fresh chili. High in protein and fiber, easy to make in one pot, and as fiery as you like.

Grilled turkey kielbasa simmered with sauerkraut, white wine, onion, and sweet red pepper for a lighter take on the Alsatian classic. Just 5 ingredients and 25 minutes from start to plate.

Pico de gallo, the classic Mexican rooster's beak salsa, made with diced tomato, white onion, cilantro, serrano chiles, lime, and salt. Crisp, fresh, never mushy. The 10-minute taqueria staple.

Rustic carrot and wheat berry soup simmered in white wine with tomatoes, garlic, and fresh basil. Vegan, hearty, and naturally thick from the chewy whole grain.

Summer bean and basil soup is a classic Provençal soupe au pistou. White beans, leeks, potatoes, zucchini, green beans, and macaroni in a light broth, served with a fresh basil-garlic pistou sauce on top.

A delicious side dish made with moong dal, green lentils and green chili peppers.

Grilled summer vegetable soup pureed from charred tomatoes, zucchini, summer squash, peppers, and red onion. Vegan, gluten-free, served hot or cold.

Freezer mix barley soup made with beef-mushroom freezer mix, pearl barley, carrots, and celery. A hearty one-pot meal from frozen to table in about an hour.

Simple two-bean salad with great northern beans, red kidney beans, fresh tomatoes, and Swiss chard made in a pressure cooker. A wholesome plant-based meal served over rice or pasta.

Simple green lentil salad dressed with red wine vinegar and olive oil while still warm. This protein-packed side dish is earthy, satisfying, and ready in under an hour.

Lentil stew made with frozen beef-tomato mix, mushrooms, carrots, celery, and red wine. A hearty, high-fiber weeknight dinner from freezer to table in one hour.