10,000 carob recipes

Cucumbers in yogurt with fresh basil, mint, scallion, and garlic. Cool Mediterranean-style cucumber salad or dip for grilled meats and warm flatbreads.

Grilled soft shell crabs basted in a tarragon and lemon pepper marinade. Cooked slow over indirect heat for crispy shells and sweet, tender meat. A Chesapeake Bay summer classic.

Stuffed eggplant with a savory filling of pureed eggplant flesh, scallions, fennel, allspice, white wine, and tomato paste baked in the shells. A vegetarian Mediterranean dish served warm or cold.

This flavourful marinade has the right balance of spices that makes your Turkey incredibly delicious.

These are always a big hit. Sweet and spicy with crunchy edges and soft chewy center. Mmmm...

Butterscotch pull-apart bread (monkey bread) made with frozen dough, butterscotch pudding mix, brown sugar, cinnamon, and walnuts. A gooey weekend breakfast bake.

Jumbles are old-fashioned filled sandwich cookies, two rolled rounds enclosing a smear of grape jelly with three peek-a-boo windows cut into the top. Vintage pantry treat.

Russian-style fried batter puffs made from choux dough with a hint of orange zest, drizzled in warm honey and dusted with cinnamon. Light, airy, and crispy on the outside. Makes about 28 puffs in just 30 minutes.

Orange pecan crisps made with crescent roll dough, brown sugar, cinnamon, and orange zest. Flaky, caramelized, and ready in 30 minutes flat.

No-bake chocolate fruit balls with dried apricots, raisins, sultanas, and orange zest, dipped in dark chocolate. A rich, fruity homemade candy with no oven needed.

Vietnamese-style marinade with nuoc mam (fish sauce), shallots, garlic, peanut oil, and sugar. A tangy, umami-rich five-minute marinade for grilled meats and seafood.

Vegan pesto pasta with spinach, parsley, basil, pine nuts, garlic, and miso paste instead of Parmesan. A dairy-free pesto that's savory, bright, and ready in 15 minutes.

This nutrient-packed side dish is perfect alongside any main dish - fish, meat or poultry.

Tataki is a typical Japanese preparation in which beef (or fish) is seared on the outside, left very rare inside, thinly sliced and served with a citrusy soy sauce. This recipe delivers the citrus flavour from ponzu with a hint of heat from chilli and wasabi.

Broiled grapefruit halves with butter, brown sugar, mixed spice and glace cherry garnish. Classic Australian retro breakfast or starter ready in 10 minutes.

Ramp ravioli pair grilled-wild-leek filling with tender one-hour slow-cooked calamari in olive oil. A springtime Italian pasta showcasing foraged ramps at their peak.