Recipes with salt and black pepper
3,467 recipes
Mushrooms with Onions
Mushrooms with onions sautés sliced mushrooms, sweet onion, and garlic in oil with dried epazote until the pan goes dry. Serve as a side, taco filling, or quesadilla stuffing.
Polenta Toscana
Polenta Toscana with rosemary and toasted walnuts sauteed in olive oil, stirred into creamy polenta. Serve it soft or cool it and slice into crostini. A simple Tuscan vegetarian side or appetizer.
Potato & Cheese Lasagna
Potato and cheese lasagna: layered casserole of thinly sliced russet, sweet, and red skin potatoes with garlic, olive oil, cheddar, and mozzarella. Pasta-free comfort food for eight.
Stuffed Cucumber Rings
Fresh cucumber rounds hollowed out and filled with roasted eggplant paté blended with almonds, garlic, and parsley. A cool, elegant vegetarian appetizer that looks as good as it tastes.
Skillet Potato Pie
Crushed red potatoes mixed with buttermilk and scallions, pressed into a skillet, and pan-fried until the bottom turns golden and crisp. Slice into wedges and serve hot.
Ryzi Me Araka (Rice & Peas)
Ryzi me araka is a classic Greek rice and peas dish cooked pilaf-style with olive oil and onion. Six ingredients, one pot, and naturally vegetarian.
Chicken with Avocado & Roasted Pepper Cream
Chicken breasts simmered in a velvety roasted bell pepper cream sauce, served over rice with sliced avocado and a swirl of sour cream. Rich, colorful, and worth every minute.
Speakeasy Chili
A big-batch beef chili with 5 lbs of ground beef, three kinds of beans, jalapeños, and three types of onions simmered in chunky tomatoes. Feeds 12 and freezes like a champ.
Chickpeas Italienne
Chickpeas simmered in a thick Italian tomato sauce with basil, oregano, and a surprising dash of cinnamon. Serve over pasta, rice, or mashed potatoes for a hearty vegan meal.
Spinach Pecan Pesto
Roasted pecans blended with fresh spinach, white miso, garlic, olive oil, and nutmeg into a rich, dairy-free pesto. Vegan, ready in 20 minutes, and incredible tossed with hot pasta.
Potatoes with Bacon& Zucchini
Boiled potatoes tossed with crispy chopped bacon and sauteed zucchini in olive oil and butter. A simple, rustic side dish or brunch plate ready in 20 minutes.
Pecan Soup
This is a wonderful fall soup, and only 200 calories per serving.
Baked Vegetable Gumbo Creole
Layered Creole vegetable casserole with okra, lima beans, corn, peppers, and tomato, topped with crumb-coated sautéed okra. A vegetarian gumbo-inspired bake that gets better the next day.
Pasta with Sauce Veracruz
Vanilla is the secret ingredient in this cross-cultural sauce, which is also delicious served with grilled or roasted meats, poultry or seafood.
Avocado Kashmir
Avocado Kashmir fills halved avocados with a warmly spiced curry of eggplant, apple, and aromatic Indian spices, served over steamed rice with a spread of chutneys and condiments.
Steak a la Stone
Steak a la Stone broils thick-cut filet mignon, slices it thin, and tosses it in a buttery sauce of sauteed onions and pimientos. Served on toast points for an elegant retro dinner party main.
Mushrooms with onions sautés sliced mushrooms, sweet onion, and garlic in oil with dried epazote until the pan goes dry. Serve as a side, taco filling, or quesadilla stuffing.
Polenta Toscana with rosemary and toasted walnuts sauteed in olive oil, stirred into creamy polenta. Serve it soft or cool it and slice into crostini. A simple Tuscan vegetarian side or appetizer.
Potato and cheese lasagna: layered casserole of thinly sliced russet, sweet, and red skin potatoes with garlic, olive oil, cheddar, and mozzarella. Pasta-free comfort food for eight.
Fresh cucumber rounds hollowed out and filled with roasted eggplant paté blended with almonds, garlic, and parsley. A cool, elegant vegetarian appetizer that looks as good as it tastes.
Crushed red potatoes mixed with buttermilk and scallions, pressed into a skillet, and pan-fried until the bottom turns golden and crisp. Slice into wedges and serve hot.
Ryzi me araka is a classic Greek rice and peas dish cooked pilaf-style with olive oil and onion. Six ingredients, one pot, and naturally vegetarian.
Chicken breasts simmered in a velvety roasted bell pepper cream sauce, served over rice with sliced avocado and a swirl of sour cream. Rich, colorful, and worth every minute.
A big-batch beef chili with 5 lbs of ground beef, three kinds of beans, jalapeños, and three types of onions simmered in chunky tomatoes. Feeds 12 and freezes like a champ.
Chickpeas simmered in a thick Italian tomato sauce with basil, oregano, and a surprising dash of cinnamon. Serve over pasta, rice, or mashed potatoes for a hearty vegan meal.
Roasted pecans blended with fresh spinach, white miso, garlic, olive oil, and nutmeg into a rich, dairy-free pesto. Vegan, ready in 20 minutes, and incredible tossed with hot pasta.
Boiled potatoes tossed with crispy chopped bacon and sauteed zucchini in olive oil and butter. A simple, rustic side dish or brunch plate ready in 20 minutes.
This is a wonderful fall soup, and only 200 calories per serving.
Layered Creole vegetable casserole with okra, lima beans, corn, peppers, and tomato, topped with crumb-coated sautéed okra. A vegetarian gumbo-inspired bake that gets better the next day.
Vanilla is the secret ingredient in this cross-cultural sauce, which is also delicious served with grilled or roasted meats, poultry or seafood.
Avocado Kashmir fills halved avocados with a warmly spiced curry of eggplant, apple, and aromatic Indian spices, served over steamed rice with a spread of chutneys and condiments.
Steak a la Stone broils thick-cut filet mignon, slices it thin, and tosses it in a buttery sauce of sauteed onions and pimientos. Served on toast points for an elegant retro dinner party main.
