2,290 wor recipes

Three bean salad with chunky salsa-lime dressing, kidney, black, and chickpeas tossed with red pepper, scallion, and carrot. A protein-packed make-ahead picnic side.

Taco salad with crisp baked tortilla whiskers, seared steak glazed with cumin, cinnamon and vinegar, black beans, cheese and guacamole over shredded romaine. A lighter, restaurant-worthy taco salad in 20 minutes.

Kasha salad with buckwheat groats, green peas, mushrooms, tomatoes, and cucumber tossed in a garlic vinaigrette and served chilled over lettuce.

Sweet corn relish simmered with tomatoes, green pepper, jalapeno, brown sugar, and dill vinegar. A bright, tangy condiment for grilled meats and burgers.

Low-calorie eggplant mozzarella casserole layered with cottage cheese instead of ricotta, mushroom-enhanced spaghetti sauce, and melted mozzarella. Light and satisfying.

Gado-gado is an Indonesian vegetable salad with steamed potatoes, carrots, cabbage, bean sprouts, and golden tofu, dressed in a warm coconut peanut sauce with chili.

Indian-spiced sweet potato patties with ground almonds, sunflower seeds, coconut, cumin, coriander, and cayenne, pan-fried in ghee until crisp and reddish-brown. Vegan-adaptable and gluten-free.

Vegan spinach lasagna with tofu ricotta, miso, and nutmeg in a mushroom tomato sauce. A dairy-free lasagna with fresh blanched spinach and nutritional yeast Parmesan topping.

A thick vegan split pea stew packed with sweet potato, broccoli, Roma tomatoes, and fresh dill. High in fiber and protein with under 1 gram of fat, this plant-powered bowl is weeknight meal prep gold.

Layered tamale pie steamed in real corn husks with three distinct masa layers: fresh corn, green chile cilantro, and red pepper chili. Served with fresh green salsa.

A retro Southern appetizer of boiled shrimp suspended in seasoned consommé aspic with lemon, green onion, and a kick of hot sauce. Unmold onto crackers for a showstopping starter.

A delicious and hearty stew made with kohlrabies, sweet potatoes, chickpeas and raisins.

This salad is very easy to make, and combines the sour, sweet and salty flavors typical of Thai cuisine.

4 Bean salad dressed with honey and cider vinegar.

A refreshing vegan brown rice salad tossed with fruit cocktail, tomato, celery, and green onions in a tangy tarragon-Dijon vinaigrette. Light, nutty, and naturally sweet.

Artichoke Hearts, Carrot and Tortellini Salad recipe