1,664 verte recipes

Angel food cake slices stuffed with chocolate chips, marshmallows, fruit preserves, or coconut, then grilled golden in a sandwich maker. A 15-minute dessert kids go wild for.

Chilled tomato-leek soup with fresh parsley, dill, paprika, and a splash of red wine. A vegetarian summer soup made with 2 pounds of ripe tomatoes, served cold.

Cajun-seasoned chicken breasts with a sweet-hot pepper jelly glaze made with vinegar, green onions, and chicken broth. One skillet, 25 minutes, and big bold Cajun flavor.

The grilled chicken adds the "pop" to this traditional tex-mex recipe. I made this on game day for my boyfriend and me, and it was a hit!

A fresh and tasty fruit snack for when you have no time for a proper meal

Use as a dip or topping for grilled chicken, seafood, etc., inspired by Diana Rattray

Cauliflower and avocado are not just normal vegetable and fruit in Halloween, they create this brain-dip which is so realistic!

Try this quick, easy and simple garlic sauteed rapini, a good way to use up your greens.

Macaroon is always a delicious and healthy substitution of rich buttery cookies, they are so light and meringue gives the different texture when you bite into it; make some macaroons to delight your guests!

Simply delicious salad that can be served with any main course.

A simple and easy to make fudge recipe using only pantry staples.

When spring arrives, asparagus is always one of our favorite vegetables; and the best way to cook them is roasting or grilling that develops tons of flavor, simply toss with the marinated artichoke hearts, hmm, now there is a good reason to allow yourself to indulge.

Instead of steaming or boiling the green beans, let's roast them instead. Roasting develops tons of flavors into green beans, also gives a very nice texture. This simple recipe is quick, easy and tasty.

Turn frozen bread dough into warm, garlic butter breadsticks topped with Parmesan in under 30 minutes. Just slice, bake, brush, and dip into marinara.

No-bake Halloween spider cookies made by stacking peppermint patties on butter cookies, then piping frosting legs and candy eyes. A spooky craft kids can eat!

A fragrant South Indian curry powder toasted from whole spices: cumin, black mustard, fenugreek, curry leaves, dried chili, and urad dal, ground fresh. Keeps for four months in a jar.