3,611 verte recipes

Pickled cauliflower with pearl onions in a tangy mustard-seed brine. Crunchy, bright, and fiery from a single red chili. A classic canning recipe perfect for antipasto plates.

Chinese almond jelly dessert with a silky gelatin base of evaporated milk and almond extract, topped with fresh kiwi and strawberries. Light, refreshing, and set in the fridge in minutes.

Spiced raisin bars made with whole-wheat flour, apple juice-plumped raisins, cinnamon, nutmeg, and cloves. No refined sugar added. Topped with grated orange zest for a bright finish.

Moroccan-spiced bulgur baked with dried apricots, prunes, and apples in a fragrant mix of cinnamon, nutmeg, and coriander. A hearty, fiber-rich winter side dish with sweet-savory depth in every bite.

This extravagant salsa is the perfect conversation starter at dinner parties. Can be served with tortilla chips and on burgers.

Old-fashioned coconut macaroons with just four ingredients. Crispy edges, chewy centers, naturally gluten-free, and made with stiff egg whites, sugar, shredded coconut, and vanilla.

Green olive relish with red onion, garlic, fresh parsley, and lemon juice in extra-virgin olive oil. A quick no-cook condiment for grilled fish and Mediterranean dishes.

Vegetarian bean pate purees a 7-bean and barley mix with tahini, lemon juice, garlic, and cumin into a thick Mediterranean-style spread. Serve chilled with whole wheat bread or crackers.

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

Orange limeade sweetened with pure maple syrup, made with fresh-squeezed orange and lime juice. A 4-ingredient natural citrus drink ready in 10 minutes, no refined sugar needed.

Grilled pasta salad with broiled zucchini and Spanish onion, roasted red peppers, penne, and red wine vinegar. Served warm or at room temperature in just 20 minutes.

Portobello barley risotto made with pearl barley using the classic risotto method, sweet white wine, rosemary, allspice, and golden raisins. A hearty, earthy vegan main course.

Vegetarian antipasto pasta salad with rotini, cauliflower, carrots, black olives, and a garlic cider vinegar dressing. Made overnight so the flavors develop fully.

Homemade chocolate covered peanut butter eggs with a sweet brown sugar filling dipped in melted chocolate. A no-bake Easter candy made from scratch.

No-bake Hawaiian refrigerator cake with ladyfingers, sweetened condensed milk, crushed pineapple, marshmallows, and whipped topping. Sets overnight in a springform pan.

Turkey stuffing soup made from the Thanksgiving carcass with leftover stuffing and gravy simmered into a rich, hearty broth. The best way to use every last bit of holiday turkey.