2,086 verte recipes

Quick Indonesian pickled mushrooms in cumin-spiced vinegar with shallots. This tangy condiment takes 30 minutes and adds bright acidity to rice dishes and grilled meats.

British-style date flapjacks with jumbo oats, chopped dates, molasses, brown sugar, and mixed spice. Chewy, sticky oat bars baked in one pan and cut into squares.

Sweet avocado mousse blends ripe avocado with lemon yogurt and coconut rum, then folds in whipped egg whites for a pale green, silky chilled dessert topped with chopped pistachios.

Lentil stew recipe from my German mother! One of my favorites German dishes ever. Pour over spaetzle, noodles, or rice.

Oil-free tomato vinaigrette with fresh tomatoes, white wine vinegar, basil, thyme, and Dijon mustard. A light, fat-free blender dressing for green salads and pasta salads.

Pan bagnat-style French roll sandwich stuffed with anchovies, black olives, capers, tomatoes, and cucumber in olive oil and mayo. A bold, briny, no-cook Mediterranean meal.

Crisp whole wheat oatmeal cookies spiced with ginger and allspice, made with bran and brown sugar. Egg-free and simple to roll and cut, these British-style biscuits are wholesome comfort in every bite.

Chili spiced chicken drumsticks baked with lime juice and chili powder until crispy and tender. A lean, three-ingredient baked chicken recipe with bold, smoky heat.

Homemade Indian dough incense: a hand-mixed blend of cinnamon, sandalwood, cloves, benzoin, curry, and jasmine essence, shaped into cones or sticks to dry and burn.

Wilted spinach with lemon, garlic, and toasted pine nuts. A five-minute Italian-style side built from five ingredients and a hot pan.

Stuffed celery with provolone cheese, minced ham, butter, and Worcestershire sauce. A 5-minute no-cook appetizer that fills 15 to 20 celery pieces.

Southwestern black beans simmered low with onion, garlic, green pepper, bay, and a whole orange tossed in for citrus brightness. The slow-cooked Tex-Mex side that doubles as a vegetarian main.

Strawberry-orange spread made with frozen strawberries, fresh orange juice, orange zest, and pectin. A quick freezer jam that's ready in 20 minutes with no canning equipment needed.

Classic chicken stock simmers chicken bones with carrots, onion, celery, bay leaf, thyme, and peppercorns into a rich golden broth. The foundation of soups, sauces, risottos, and braises.

Potato tikki with almonds, jalapeno, and bell pepper, pan-fried until crispy and served with a creamy almond-cilantro chutney. A vegan Indian-inspired appetizer or snack.

Frozen fruit slush mix made with orange juice, pineapple juice, and lemon juice. Freeze into cubes, then top with ginger ale for an instant fruity slush drink.