4,109 verte recipes

Sauteed mushrooms in garlic-sherry sauce, a Spanish tapas-style appetizer of mushrooms seared with garlic and chili, splashed with sherry, and finished with lemon and parsley. Quick, garlicky, and vegetarian.

Three-ingredient honey pancake syrup: honey thinned with warm water and a splash of vanilla. Pours like maple syrup without honey's cloying intensity, ready in 10 minutes for the breakfast table.

Sulfuric Acid Swig is a fizzy Halloween drink with lemonade, grapefruit juice, lemon sherbet, and club soda. Topped with powdered drink mix for a toxic-looking, bubbling effect kids love.

Smoked and grilled pompano with a raw smoked-tomato and balsamic vinaigrette. A two-stage seafood main that builds wood smoke into the fish and a bright tomato dressing.

Vegetarian gumbo with black-eyed peas, okra, corn, tomatoes, and the holy trinity in a homemade vegetable stock. A plant-based bayou bowl ready to ladle over cornbread.

Elegant snow pea and pear salad on radicchio leaves with toasted walnuts and a light pineapple-yogurt dressing. A fresh, low-calorie starter ready in 20 minutes.

Caribbean fruit shake blending banana, pineapple juice, and orange juice with ice into a creamy, dairy-free tropical drink. Add grenadine for a gorgeous pink color.

Jalapeno chicken fajitas with lime-garlic marinated chicken breast, pepper jack cheese, and fresh toppings in warm flour tortillas. Simple marinade, big Tex-Mex flavor.

Mushroom barley kugel baked with sauteed mushrooms, onions, soy milk, and vegetable broth. A vegan-friendly take on the classic Jewish comfort dish.

Jellied tomato salad made with unflavored gelatin, tomato juice, basil, lemon, and garlic. A retro molded salad that's light, savory, and perfect alongside cold cuts.

Ruby punch bowl with Burgundy wine, cranberry juice, apple cider, and a cinnamon-clove spiced syrup. A deep red holiday punch for 24 guests.

Broiled salmon glazed with balsamic vinegar, Dijon, and brown sugar, served with a homemade curried eggplant chutney simmered with mustard seeds and red bell pepper. Dinner-party elegant, weeknight doable.

Fresh fig halves stuffed with semisweet chocolate chips, chopped fresh mint, and toasted almonds, then baked until warm and melty. An elegant 4-ingredient bite for fig season.

Fat-free orange salad dressing made with fresh mango, orange juice, curry powder, and garlic. A bright, fruity, no-oil dressing blended smooth in minutes.

Besides serving as little omelets, these can be rolled up like crepes. Especially good wrapped around some sauteed mushrooms or ratatouille.

Fresh strawberry pie with whole berries set in a gelatin glaze inside a meringue cracker crust with walnuts. A showstopping no-bake filling in a crispy shell.