4,109 verte recipes

Sicilian-style swordfish involtini: swordfish rolled around a toasted pine nut and parsley filling, braised in tomato sauce with white wine and chili flakes. Bright, briny, and weeknight-fast.

Spaghetti in a fresh tomato sauce brightened with orange juice, garlic, basil, and a dash of hot sauce. A simple vegetarian pasta with an unexpected citrus twist.

Frozen Christmas pudding made by folding brandy-soaked dried fruit with cocoa and orange zest into softened vanilla ice cream. A no-bake, make-ahead holiday dessert.

Energizing breakfast smoothie with banana, mixed berries, orange juice, and yogurt blends into a creamy low-fat morning boost.

Watermelon rind pickle: sweet-spiced preserves made from the often-discarded rind with cloves, allspice, vinegar, and sugar. A Southern canning tradition worth keeping.

Lightly spiced bars made with apricot nectar and dried apricots, finished with a tangy apricot glaze for double the fruit flavor.

Hearty lentils simmered with bell peppers, hot chilies, and fresh tomatoes in Middle Eastern spices. Healthy vegetarian main or side served hot or cold.

Grilled pound cake topped with a warm balsamic-strawberry glaze made from brown sugar, maple syrup, and fresh berries. Served with vanilla ice cream for an easy summer dessert.

Microwave grape jelly made in 30 minutes with four ingredients. No canning kettle needed, just grape juice, sugar, pectin, and a quick lemon juice brightener.

Mock cherry pie made from halved cranberries and raisins simmered with sugar, vanilla, and butter. The Depression-era trick gives you a tart-sweet ruby filling that fools nearly anyone hunting for the real thing.

A layered brownie trifle with fresh strawberries, sliced bananas, and chocolate whipped topping. No-bake, 4 ingredients, feeds a crowd in 20 minutes.

This is an easy and tasty salad, chicken sausage accompanied with potato, excellent combination.

Italian-seasoned barley cooked with onions, green pepper, garlic, tomatoes, and herbs. A low-fat vegetarian grain side dish that reheats well in the microwave.

Cajun-blackened sea scallops over farfalle tossed in cilantro walnut pesto, drizzled with roasted red pepper sauce. A showstopper seafood pasta with bold layered flavors.

Tamarind chutney with pureed raisins, toasted cumin, and a whisper of cayenne. Sweet-sour imli chutney for samosas, chaat, pakoras, and every Indian snack worth eating.

Boiled cocoa cookies: no-bake oatmeal drop cookies made on the stovetop with cocoa, sugar, milk, and vanilla. Old-school fudgy bites that set on waxed paper in minutes.