4,739 verte recipes

Fruit Moos is a 3-ingredient frozen treat blended from fresh fruit, vanilla ice cream, and ice cubes. Kid-friendly and ready after just one hour in the freezer.

A raw, no-cook borscht blended from fresh beets, avocado, spinach, cucumber, and dill. Vegan, nutrient-dense, and vibrant pink. Served chilled with alfalfa sprouts for a refreshing energy boost.

Yellow split pea soup simmered with a ham bone, carrots, celery, and thyme for 3 hours until thick and smoky. A hearty, old-fashioned soup that turns a leftover ham bone into a full meal.

Vegetarian mincemeat pie with TVP standing in for suet, loaded with apples, raisins, walnuts, and warm spices in apple cider. A holiday classic reimagined for plant-based kitchens.

Cranberry cream salad, a retro molded gelatin salad with cherry gelatin, whole berry cranberry sauce, celery crunch, pecans, and a creamy sour cream finish. Thanksgiving side classic.

Try this succulent and scrumptious dish made with sweet potatoes, pineapple and maple syrup.

Honey spear pickles with cucumbers and onions brined overnight, then canned in a sweet honey-vinegar syrup with mustard seed, celery seed, and turmeric. A golden, sweet-tangy refrigerator or canning pickle.

Peach and mint chutney simmers ripe peaches with ginger, chili, cider vinegar, and fresh mint into a bright, sweet-hot condiment. The summer relish that makes [curries](/recipes/curry) and grain bowls sing.

An easy everyday crisp cabbage salad recipe. Consider it like Coleslaw – but crisp, crunchy and fresh; can’t-stop-eating-it additive deliciousness.

Lemon-basil swordfish broiled with garlic and served with steamed julienned carrots, radishes, and snow peas. A light, elegant dinner for two ready in 45 minutes.

Rosehip, Hibiscus & Currant Pie or Cake Filling recipe

A delicious low-fat, low-sodium alternative to conventional corn chips.

Drink garnish guide covering frosted glasses, sugar and salt rims, plus garnish ideas for fruit, vegetable and coffee drinks. Old-school bartender finishing touches that turn ordinary drinks into something proper.

Pizza Carciofi with marinated artichoke hearts, sun-dried tomatoes, and fontina cheese over a homemade tomato sauce on crispy pizza dough.

Delicious! And simple to make in a large batch for appetizers. As made in Thrace, the soft-dough may be spread into a sheet and cut in squares before baking, or each shaped individually into daintly "bastounakia" (little canes or sticks). The word "trifti" identifies the texture - crisp and crumbly in the mouth.

Homemade sugar-free apple butter sweetened with frozen apple juice concentrate and spiced with cinnamon and cloves. No pectin, no canning required - just refrigerate.