520 crumble recipes

Scheherazade casserole: the classic Moosewood vegetarian bake of bulgur, ground soybeans, tomatoes, cumin and feta cheese. Middle Eastern-spiced, protein-rich and a co-op cookbook hall of famer.

Mazatlan Fisherman's Stew (Mexican Bouillabaisse) recipe

If you're big on taste, you will love this savory soup made with kidney beans, bacon and a variety of spices.

Fresh green beans, mushrooms, zucchini, and tomato wedges simmered in a tangy Worcestershire-vinegar sauce with oregano. Serve hot as a side or chilled as a vegetable salad.

Wild rice and black-eyed pea salad with yellow bell pepper, jicama, zucchini, and cherry tomatoes in a lemon-Dijon vinaigrette with rosemary. No oil, no cooking required.

A succulent pork dish that is simmered to perfection in apple juice and a variety of spices.

Spinach calzones with blue cheese, sliced mushrooms, Vidalia onion, and garlic on refrigerated pizza dough. A 22-minute vegetarian dinner that folds into four golden personal pockets.

Whole wheat sandwiches filled with creamy peanut butter mixed with applesauce, crispy bacon, and chopped fresh apple. Unexpected combo that works. Add lettuce for crunch.

Pasta with chicken in a creamy tomato sauce blended with four Italian cheeses: Bel Paese, ricotta, Romano, and Gorgonzola. A rich, indulgent pasta dinner with plum tomatoes, heavy cream, and butter.

San Francisco-style cioppino with halibut, shrimp, scallops and clams simmered in a slow-cooked tomato and white wine broth. The Italian-American fisherman's stew, served with crusty sourdough.

Vegan twice-baked potatoes stuffed with mashed carrots, sauteed onions, basil, and fresh parsley. A hearty vegetarian main dish with no dairy needed.

Poulet en casserole is a French country classic: whole roasted chicken braised in white wine and rosemary with tender potatoes, carrots, and onions. One pot, one oven.

Dump-it-all slow cooker stew with chickpeas, pinto beans, beef shank, smoked ham hock, kielbasa, and potatoes. Set it and forget it for up to 16 hours.

Black bean stew baked over brown rice with sharp cheddar, cumin, oregano, and red wine. Bubbly, cheesy, and packed with warm spices in every bite.

Authentic Lebanese tabbouleh loaded with fresh parsley, mint, cucumber, and bulgur wheat dressed in lemon juice and olive oil. A bright, herbaceous Middle Eastern salad with no cooking.

Classic French tomato basil soup made from scratch with fresh Roma tomatoes and topped with sautéed fennel, zucchini, and mushrooms. A vegetarian potage that's rustic, fragrant, and deeply satisfying.