10,000 fresh recipes

Char-broiled shrimp skewers marinated in olive oil, lemon, garlic and fresh parsley, then grilled over hot coals and basted until smoky and just opaque. A simple six-ingredient cookout classic.

Crispy Indian samosas made easy with spring roll wrappers instead of homemade pastry. Spiced potato-pea filling wrapped and fried until golden.

Shrimp, salmon, and scallops wrapped in fresh corn husks with lemon pepper, white wine, and dill, then grilled over charcoal for 10 minutes. Built-in edible steamer packets.

You can use any vegetable as you wish, the pastry is made with whole wheat flour, low fat milk and a little bit butter or olive oil. It is a much healthier way to enjoy a pot pie!

Southwestern pasta sauce with sherry-sauteed garlic and shallots, sun-dried and fresh tomatoes, jalapenos, and fresh herbs. No oil, no cream, just bright pantry flavors over your favorite noodles.

Adaption of this classic Italian recipes that highlights the chicken, prosciutto and sage with a simple pan sauce topped with crispy fried sage leaves. A quick and easy weeknight treat.

I added a few cloves freshly minced garlic plus dried garlic powder and onion powder, and also put some orange cheddar in the mix with some dried parsley flakes and a few dashes of hot sauce. I ate almost half of the cakes when they were out of the oven, and I loved it. A very creative way to use leftover potatoes.

Tomato and herb rigatoni with fresh basil, parsley, mint, garlic, and lemon juice tossed with warm pasta. A light, no-cook vegetarian sauce.

A lighter Caesar salad with cheese tortellini and steamed asparagus tossed in a lemony anchovy dressing. Ready in 30 minutes with fresh Parmesan on top.

This is an all time favorite for my family, it never lasts very long.

Cream of broccoli soup with butter-sauteed onion and celery, simmered broccoli, and a finishing pour of half-and-half. Smooth pureed soup ready in 40 minutes.

Pea and carrot salad with lovage tosses steamed fresh peas and baby carrots in a creamy mayo-yogurt dressing with Dijon mustard. The herb lovage adds a celery-like depth you won't get from parsley.

Roasting tofu in the oven is a great way to create a very meaty texture. No mushy tofu here and combined with a very flavorful sauce the cubes are almost like cubes of beef.

This scrumptious dip is made with eggplants, garlic and tahini. Can be used as a sandwich spread or eaten with crackers and tortilla chips.

Whole sea bass stuffed with seasoned croutons, fresh mushrooms, basil, and white wine, then baked until the flesh flakes apart. An elegant one-dish seafood dinner.

Marinated tomatoes with basil and balsamic vinegar layer sliced ripe tomatoes and soaked red onion with a garlicky dressing and fresh basil. A bright vegetarian side built for summer tomato season.