7,815 wedding recipes

Calamari with radicchio, almost perfect couple, I like garlic, so always more garlic, so great!

Cheese scrambled eggs made with egg substitute and diced red and green bell peppers. Low-cholesterol breakfast with melted shredded cheese folded into soft, creamy curds.

Baked cheddar cheese balls with crispy rice cereal, butter, cayenne, and hot sauce. Dime-sized, crispy appetizer bites that bake in under 10 minutes and store indefinitely.

Packed with colorful veggies. Makes an excellent main course. Leave meat out of the equation and try this tasty dish that will satisfy your hunger like no other.

Tender braised pot roast with Mediterranean spices, olives, and tomatoes. This aromatic one-pot dinner fills your kitchen with the warm scent of cumin, cinnamon, and garlic.

Beef bourguignonne baked in the oven with red wine, carrots, mushrooms, and tomatoes, served over buttered egg noodles. The classic French braise made hands-off with no stovetop searing required.

Pasta salad with chopped spinach, daikon, red grapes, and a guar-gum-thickened raspberry-honey-mustard dressing. A fat-free dressing that coats like oil without the calories.

Kidney bean and brown rice veggie burgers pan-fried until crispy outside, tender inside. No eggs needed, just mashed beans, rice, bread crumbs, and simple spices.

Sweet corn kernels, black beans, and red bell pepper toss in a cumin-spiked vinaigrette with fresh cilantro for a colorful Southwest-inspired salad that feeds a crowd.

Tex-Mex spiced chicken tossed with fresh mango, crunchy jicama, and bell peppers in a zesty lime dressing. Served in crispy microwaved tortilla bowls over shredded Bibb lettuce.

Pescado a la Tipitapa, a Nicaraguan pan-fried fish in toasted cornmeal with a tomato, sweet pepper, and white wine sauce. Crispy cornmeal crust under a savory, tangy vegetable sauce.

Masala dal made with yellow split peas, turmeric, and a ghee tadka of cumin seeds and slow-fried onions. Vegetarian Indian comfort food, creamy and warming.

Old-fashioned celery relish with green tomatoes, cabbage, cauliflower, and red peppers in a tangy mustard-turmeric vinegar sauce. A classic canning recipe for fall harvests.

A scrumptious appetizer made with fresh artichoke hearts, cheddar cheese and soda crackers.

Grilled swordfish skewers loaded with cherry tomatoes, asparagus tips, and roasted shallots, then basted in fresh basil herb butter straight off the grill.

Shell-on shrimp sauteed in garlic-chili oil, piled over meltingly soft red peppers slow-cooked in Spanish olive oil. Tear off crusty bread, soak it in that rose-colored oil, and feast.