717 witch recipes

Fresh blueberries, roasted sweet corn, soy bean, red bell pepper and peppery arugula are tossed with a white wine vinegar-olive oil vinaigrette. It's a light and tasty summer salad that accompanies well with any barbecued dishes.

An easy Romaine lettuce salad with a quick and flavourful Korean style Asian dressing.

Martha's pumpkin and white bean soup is a silky, vegan puree of navy beans and pumpkin, fragrant with leeks, garlic and sage. Creamy without a drop of dairy, finished with fresh sage and pumpkin seeds.

An extra creamy rendition of guacamole with a touch of yoghurt for a bit of extra tang.

Add a European taste to your summer with this succulent dish that is made with beer to give it a unique flavor.

Tomato and spinach omelette recipe that is perfect for a Sunday breakfast or brunch. Stuffed with juicy tomatoes, spinach, and cheese it's so quick and easy to make.

Fresh figs are all over the market right now. This grilled figs arugula salad is ideal for you to enjoy these sweet seasonal figs.

A delicious saw, love the idea of adding black bean into this crunchy and tasty slaw. The soy-ginger dressing goes deliciously well with all the veggies. A great side dish to be aside with summer BBQ.

Make a kids’ birthday party more fun and tasty! This recipe is a kid-friendly fun snack. Try this recipe!

Authentic Indian roti made with just whole wheat chapati flour and water, cooked on a hot cast-iron griddle and puffed directly over an open flame. Two-ingredient vegan flatbread.

This Punjabi dish, with some variation in spices, is eaten over all of northern India. Paneer is a fresh milk cheese with an interesting, slightly chewy consistency. It's easy to make, but requires planning ahead. You can substitute a diced 6- or 8-ounce cake of pressed tofu for it in this recipe.

Quick, easy, light and super fast. Parmesan crusted tilapia with just a hint of red pepper flakes to add some personality.

A crispy not soggy coating highlights this quick and easy rendition of pan-fried pork chops.

Caramelized grilled figs and smoky prosciutto are a delicious pair, and you can find both of them in this salad, mixed with some peppery arugula, gouda cheese and tossed with a basil-roasted bell pepper vinaigrette.

I made two pizzas today, but since my target audience does not much like mushrooms I only took a photo of this one.

A refreshing twist on a multi-layer tortilla dip great for serving a crowd.