Recipes with black pepper
10,112 recipes
Fried Soft-Shell Crab
Wonderful to serve at a picnic or backyard supper.
Stuffed Chinese Black Mushrooms
Stuffed Chinese black mushrooms filled with seasoned crushed tofu, ginger, garlic, sesame, and scallion, then grilled or broiled. A vegan-friendly appetizer with earthy, umami-rich mushroom caps.
Late-Summer Soup
Late-summer soup: a garden-cleanout vegetable soup with yellow squash, zucchini, tomatoes, red and yellow peppers, and fennel seed. Vegan, naturally gluten-free, and built for the August harvest.
Scandinavian Style Hamburgers
Scandinavian-style grilled hamburgers with dill vinegar marinade, marinated onions, and celery seed on warm rye bread. Double-stacked thin patties for a Nordic twist on burgers.
Steak on a Grill
Coffee and pepper crusted T-bone steaks marinated in red wine, soy sauce, and garlic, grilled over coals and served with a reduced wine sauce.
Hearty Corn Bread
An Italian-leaning skillet cornbread loaded with mozzarella, sun-dried tomatoes, fresh basil, garlic, and creamed corn. Heartier than classic Southern cornbread, almost a meal on its own.
Roll Out the Lasagna
Lasagna roll-up filled with cottage cheese, cream cheese, garlic, and Parmesan, baked in a cream of tomato sauce with oregano. A fun twist on classic lasagna.
Scallops & Mussels with Vinaigrette
Scallops and mussels with Dijon mustard vinaigrette, served over al dente asparagus on a bed of Boston lettuce. Lemon-marinated bay scallops and steamed mussels in a herb-rich dressing.
Carrot Bundle Fish
Sole fillets wrapped around crisp-tender carrot strips and topped with Italian bread crumbs, melted butter, and lemon juice. A light, elegant baked fish dinner that comes together in under an hour.
Carla's Turkey Loaf
Herb-packed ground turkey meatloaf with rosemary, thyme, basil, and oatmeal for binding. Slow-baked until firm and full of savory flavor. Only 5 minutes of prep.
Fried Chick Peas
Fried chickpeas sauté cooked garbanzos with browned onions, lemon juice, parsley, mint, cinnamon, garlic, turmeric, and cumin for a fragrant Middle Eastern side. Equally delicious hot from the pan or cold for picnics.
Beard Kabobs
Grilled salmon kabobs marinated in olive oil, lemon juice, and dill, threaded with mushroom caps. Serve with boiled potatoes and fresh dill for a simple, elegant meal.
Stuffed Flank Steak
Stuffed flank steak filled with a whole wheat bread crumb, vegetable, and herb stuffing, then broiled and sliced against the grain. A quick, impressive main dish with a garden-fresh filling.
Mexican Cole Slaw
Mexican coleslaw with red and green cabbage, grated carrot, and a tangy cumin-yogurt dressing. A light, mayo-free slaw ready in 10 minutes for taco night and grilled meats.
Favourite Salmon Burgers
Salmon burgers bind canned salmon with eggs, breadcrumbs, scallions, and lemon juice into pan-fried patties, served with a quick yogurt-cucumber-dill sauce. Pantry-friendly omega-rich dinner.
Grilled Summer Vegetables.
Grilled summer vegetables: eggplant, zucchini, and red and yellow bell peppers marinated in olive oil, white wine vinegar, garlic, and fresh oregano, then grilled until tender. A Mediterranean side for any BBQ.
Wonderful to serve at a picnic or backyard supper.
Stuffed Chinese black mushrooms filled with seasoned crushed tofu, ginger, garlic, sesame, and scallion, then grilled or broiled. A vegan-friendly appetizer with earthy, umami-rich mushroom caps.
Late-summer soup: a garden-cleanout vegetable soup with yellow squash, zucchini, tomatoes, red and yellow peppers, and fennel seed. Vegan, naturally gluten-free, and built for the August harvest.
Scandinavian-style grilled hamburgers with dill vinegar marinade, marinated onions, and celery seed on warm rye bread. Double-stacked thin patties for a Nordic twist on burgers.
Coffee and pepper crusted T-bone steaks marinated in red wine, soy sauce, and garlic, grilled over coals and served with a reduced wine sauce.
An Italian-leaning skillet cornbread loaded with mozzarella, sun-dried tomatoes, fresh basil, garlic, and creamed corn. Heartier than classic Southern cornbread, almost a meal on its own.
Lasagna roll-up filled with cottage cheese, cream cheese, garlic, and Parmesan, baked in a cream of tomato sauce with oregano. A fun twist on classic lasagna.
Scallops and mussels with Dijon mustard vinaigrette, served over al dente asparagus on a bed of Boston lettuce. Lemon-marinated bay scallops and steamed mussels in a herb-rich dressing.
Sole fillets wrapped around crisp-tender carrot strips and topped with Italian bread crumbs, melted butter, and lemon juice. A light, elegant baked fish dinner that comes together in under an hour.
Herb-packed ground turkey meatloaf with rosemary, thyme, basil, and oatmeal for binding. Slow-baked until firm and full of savory flavor. Only 5 minutes of prep.
Fried chickpeas sauté cooked garbanzos with browned onions, lemon juice, parsley, mint, cinnamon, garlic, turmeric, and cumin for a fragrant Middle Eastern side. Equally delicious hot from the pan or cold for picnics.
Grilled salmon kabobs marinated in olive oil, lemon juice, and dill, threaded with mushroom caps. Serve with boiled potatoes and fresh dill for a simple, elegant meal.
Stuffed flank steak filled with a whole wheat bread crumb, vegetable, and herb stuffing, then broiled and sliced against the grain. A quick, impressive main dish with a garden-fresh filling.
Mexican coleslaw with red and green cabbage, grated carrot, and a tangy cumin-yogurt dressing. A light, mayo-free slaw ready in 10 minutes for taco night and grilled meats.
Salmon burgers bind canned salmon with eggs, breadcrumbs, scallions, and lemon juice into pan-fried patties, served with a quick yogurt-cucumber-dill sauce. Pantry-friendly omega-rich dinner.
Grilled summer vegetables: eggplant, zucchini, and red and yellow bell peppers marinated in olive oil, white wine vinegar, garlic, and fresh oregano, then grilled until tender. A Mediterranean side for any BBQ.
