6,303 fresh recipes

Granola with fresh fruit is the no-cook breakfast bowl done right: crunchy granola topped with blueberries, raspberries, banana, and sliced almonds, then milk or yogurt. Ready in 5 minutes, high in fiber.

Fresh apricot ice cream made with diced ripe apricots, apricot nectar, evaporated milk, and tangy yogurt. A cooler, lighter summer ice cream with bright stone-fruit flavor and no eggs.

Vibrant fresh salsa bursting with ripe tomatoes, cilantro, lime, and jalapeño heat, ready in 10 minutes with zero cooking required.

Fresh tomato soup made with whole Roma tomatoes, celery, onion, and chicken broth, simmered and strained for a clean, bright bowl. Topped with cool yogurt. Gluten-free, low-fat, ready in 45 minutes.

Fresh tart cherry pie with a flaky double crust and just five ingredients. Summer baking at its most honest, no canned filling required.

Classic double-crust pie filled with fresh strawberries and tart rhubarb sweetened with sugar and thickened with quick-cooking tapioca. A perfect spring dessert.

Herbed fresh tomato soup blends six peeled tomatoes with basil, thyme, and a hit of hot pepper sauce, then purees smooth for a low-fat, freezer-friendly weeknight bowl. Light, herby, and budget kind.

Fresh lotus root stir-fried with black mushrooms, tree ears, water chestnuts, and snow peas in a ginger-sesame glaze. A crunchy, earthy vegetarian dish that's as beautiful as it is satisfying.

Low-calorie fresh apple muffins use sugar replacement and skim milk for a lighter breakfast bake studded with chopped apple. Diabetic-friendly and ready for the lunchbox.

Inspired by the fresh peach tart recipe I made a few days ago, yesterday came out this fresh peach and plum tart recipe. This time I used a lot both freshly seasonal peaches and plums, and also made a 11-inch tart to satisfy my fruit tart craving. It came out beautiful and delicious, definitely the kind of dessert that I love to have in summer!

Fresh California tomato summer soup with diced ripe tomatoes, pasta shells, carrots, celery, onion, and basil in chicken broth. A garden-driven minestrone built for peak tomato season. Topped with Parmesan.

Only a few minutes, asparagus came out tender but still crispy, nicely browned mushrooms were great with asparagus, also before I took it out of the pan, I drizzled 1 or 2 tablespoons white wine to get all the brown bits at the bottom. Absolutely delicious, and will definitely make this recipe again.

This quick and easy salad is very flexible, you can put whatever your favourite vegetables in, and this miso dressing almost goes well with all the veggies.

It is corn season, so many fresh and sweet corn, we use them with sour cream and red pepper, some scallions and fresh cilantro, give the corn very rich flavor, and this is a very healthy way to cook corn too, enloy summer and corn!

Minted split and green pea soup blends earthy split peas with sweet green peas and fresh mint. A bright, low-fat soup that works hot in winter or chilled in summer.

Mexican street-corn-inspired grilled corn rubbed with lime wedges dipped in chili-amchoor spice. Vegetarian summer BBQ side with bright tang and gentle heat.