10,000 carob recipes

Traditional aioli is made only with olive oil and garlic via a mortar and pestle but you can use a food processor.

One-skillet honey mustard chicken simmered with canned peaches and green onions in a sweet-tangy Dijon sauce. Six ingredients and ready in under 40 minutes.

Spicy jalapeno pesto with fresh basil, parsley, pine nuts, and garlic. A no-cook, no-cheese pesto with a kick of green heat that's ready in 5 minutes flat.

Bourbon Balls with Pecans and Vanilla Wafers recipe

Indiana farm sausage is a homemade country breakfast sausage seasoned with sage, marjoram, thyme, and a kick of chili. Shape into logs or marble-sized balls for easy freezing.

Light mixed bean salad with green beans, broad beans, kidney beans, and firm tofu tossed in lemon juice and served with a fresh herb fromage frais dressing. A low-fat vegetarian side dish ready in 15 minutes.

Oyster stir-fry with fresh shucked oysters, ginger, sesame, and sherry, finished with a bright honey-lemon sauce over crisp bok choy. Restaurant-style Cantonese seafood done in 30 minutes.

Mediterranean Meatballs with Yogurt & Feta Sauce recipe

Ginger chicken soup with soy-marinated tofu, fresh spinach, and a ginger-infused broth. A light, warming bowl with clean Asian flavors, low in calories and ready in under an hour.

Corn and tomato saute browns sweet fresh corn and shallots, then folds in raw tomatoes and tarragon off the heat so they stay fresh and juicy. A light, 5-ingredient summer side in 20 minutes.

Pureed broccoli and potato soup with caramelized aromatics and thyme. Velvet-smooth texture without a drop of cream or butter.

Green beans with crunchy water chestnuts in a quick and easy Asian inspired sauce.

Korean beef lettuce wraps: thin sirloin marinated in soy, sesame, garlic, ginger, and chilli bean sauce, then seared hot and tucked into chilled lettuce cups with rice and a soy-chilli dip. Build-your-own and easily gluten-free.

Garlicky grilled portobello mushrooms basted with melted butter, olive oil, garlic, and lemon juice. A meaty, smoky vegetarian side dish cooked on a covered grill in 16 minutes.

Collard greens go Thai-style in this quick wok stir-fry with garlic, soy sauce, bean paste, and vegetarian oyster sauce. Swap in bok choy, mustard greens, or broccoli for easy variations.

No-cook cashew pita pockets with curried yogurt, cucumber, bell pepper, and red onion. A crunchy vegetarian lunch ready in 15 minutes flat.