4,379 fresh recipes

Layered Creole vegetable casserole with okra, lima beans, corn, peppers, and tomato, topped with crumb-coated sautéed okra. A vegetarian gumbo-inspired bake that gets better the next day.

This recipe is decorated like the American flag and delivers lots of servings to feed a crowd. Perfect for flag day or the 4th of July.

Spaghetti pie with a baked noodle crust, marinara, sauteed bell peppers, and a melty mozzarella-Parmesan top. A clever leftover-pasta dinner that slices like a pizza.

Discover this easy baked chicken and red cabbage recipe with creamy dill sauce - a healthy, low-carb dinner idea for beginners using simple ingredients like skim milk and vinegar. Perfect for "quick healthy chicken recipes with vegetables" or "gluten-free baked chicken casserole for families."

Vegetarian bean pate purees a 7-bean and barley mix with tahini, lemon juice, garlic, and cumin into a thick Mediterranean-style spread. Serve chilled with whole wheat bread or crackers.

You will definetly be licking your chops after enjoying this scrumptious dish made with succulent lamb.

Roasted baby vegetables: pearl onions, carrots, and turnips tossed with maple syrup, thyme, and cider vinegar. A caramelized, lightly glazed side dish that pulls double duty for weeknights and holiday tables.

We used leftover grilled vegetable salad to make these quick tacos, and they were very yummy!

Southwestern quinoa salad with black beans, corn, tomato, red onion, and toasted cumin in a lemon-cilantro dressing. Vegan, high-protein, and served cold as a side or light meal.

This hearty and scrumptious dish is so easy to make, it doesn't take long to read the entire recipe!

Low-calorie saffron chicken braised with mushrooms, peas, and olives in a creamy paprika sauce, served over rice. Skinless chicken breasts keep it light and lean.

Cooking a delicious meal takes no time, it is tasty and nutritious. You can serve it with steamed green beans or your favorite salad, or any kind of vegetables to give extra fibre and vitamin.

Cold fruited chicken salad with dried apricots, orange segments, grapes, and toasted almonds in a white wine-vinegar dressing. A light, low-calorie summer lunch.

San Francisco vegetable soup, a light ginger-sesame broth with bok choy, snow peas, carrot, and red pepper. Vegan, quick, and built to keep every vegetable crisp-tender.

Vegan nut roast layered with ground brazil nuts, cashews, and millet, stuffed with a chestnut puree center. Herb-spiced and golden-baked, this is the plant-based centerpiece your holiday table needs.

Sabzi Koofteh: Persian-style giant meatballs of ground beef, rice, split peas, mint, and watercress, simmered in a turmeric-tomato broth. Served with yogurt and pickles for a one-pot Middle Eastern dinner.