10,000 carob recipes

Add a new look to your dinners with this succulent dish that is perfect to serve when that special someone is coming over for dinner.

Chilled winter vegetable salad with blanched kale, julienned leeks, and sliced carrots served over a tangy garlic yogurt dressing with red wine vinegar.

Basil pesto bread with homemade pine nut pesto, Roma tomatoes and melted mozzarella on Italian bread. Easy broiled Italian-style appetizer or light meal.

A layered brownie trifle with fresh strawberries, sliced bananas, and chocolate whipped topping. No-bake, 4 ingredients, feeds a crowd in 20 minutes.

Folded Sri Lankan omelettes get sliced and bathed in a spiced coconut milk gravy with curry leaves, turmeric, and a bright squeeze of lime. Ready in just 15 minutes.

Gluten free gingersnaps: classic spiced molasses cookies made with soy flour, cornstarch, and potato starch instead of wheat. Crisp edges, chewy centers, ready in 20 minutes.

Silky chilled fennel soup, fennel simmered with shallots and garlic, pureed with lemon and dill, then blended with cool yogurt. A light, tangy, anise-kissed soup served cold as a refreshing starter.

Sauterne-marinated venison chops layered with green pepper rings stuffed with rice, onion, and fresh tomato, then oven-steamed in chunky tomatoes and Angostura bitters until tender.

This is great spread across the top of broiled salmon or halibut fillets. You can also toss it with pasta as a simple side dish, or add broiled or steamed slices of chicken, seafood, or vegetables to make a main dish.

Memphis-style rib basting sauce built on red wine vinegar, brown sugar, and Worcestershire with a kick of hot pepper. Tangy, thin, and made for long smokes.

Chinese-style brown gravy for egg foo yung made with meat stock, soy sauce, and cornstarch. A simple three-ingredient sauce ready in minutes.

Sausage and apple stuffing with browned pork sausage, diced onions, and chopped apples tossed with toasted bread cubes. A savory-sweet Thanksgiving stuffing that works inside or alongside the bird.

Whole wheat spaghetti with broccoli, garlic, and hot pepper in olive oil. A vegetarian one-pot pasta where the broccoli cooks right in the pasta water.

Sanbaizu is a classic Japanese dipping sauce made with rice vinegar, dashi, soy sauce, and sugar. A light, tangy all-purpose condiment for dumplings, sashimi, and sunomono.

Sea perch fillets cooked in white wine and white wine vinegar and seasoned with lemon myrtle.

Quick bran muffins made with bran cereal and cake mix for a semi-homemade shortcut that still tastes scratch-baked. Golden, tender, and butter-brushed on top. Ready in 30 minutes, makes a dozen.