10,000 fresh recipes

Cream cheese shortbread cookies crowned with a fresh strawberry half. Buttery, tender rounds with a jammy ruby center that bakes right into the dough. Pretty enough for tea, easy enough for a weeknight.

Lemon feather cakes - airy lemon pancakes made with sour cream, beaten egg whites, and fresh lemon zest. Served with warm blueberry sauce and whipped cream for a weekend brunch worth waking up for.

Santa Fe pumpkin soup blends canned pumpkin with enchilada sauce, fire-charred red peppers, and half-and-half for a creamy, smoky bowl with Southwestern heat. Topped with sour cream and fresh cilantro.

Spicy ground beef burritos with refried beans, fresh tomatoes, and taco seasoning served in flour tortillas with guacamole and sour cream. A fun, fiery burrito the whole family can build at the table.

Mild fish pickle with tuna, white wine, vinegar, mustard seeds, and fresh herbs. A no-cook condiment or spread that keeps in the fridge for two weeks and brightens any cracker or toast.

A hearty vegetarian lentil chili simmered from red lentils, kidney beans, tomatoes, peppers, and fresh chili. High in protein and fiber, easy to make in one pot, and as fiery as you like.

Oysters au champagne is a classic French appetizer: fresh oysters poached in champagne and oyster liquor with garlic butter, plated over a bed of wilted spinach, and cloaked in a silky roux sauce.

Teriyaki grilled corn basted with a homemade glaze of brown sugar, tomato paste, and sesame seeds. Six ingredients, 20 minutes, vegetarian.

This is totally delicious, the baby spinach leaves wilt just the right amount in this warm winter salad.

An easy to make dish that's delicious down to the last bite (of the second serving, of course).

This is a very easy dish to put together, just a matter of mixing all the ingredients together and baking for 30 minutes. The sauce needs to be reduced at the end of the cooking, but that only takes about 5 minutes. I suggest that you serve it with a Saag aloo and rice.

Flour-dredged grilled oysters topped with a savory sauce of steak sauce, Worcestershire, lemon, and sherry, then finished under the broiler. A retro steakhouse appetizer for oyster lovers.

Another favorite side dish is the Potato Salad which used to be produced fresh daily, however now due to the fact that it can be produced and prepackaged and stored frozen till shipped and then refrigerated AmeraServe which is the company that Tricon uses sells the potato salad that way.

Grilled chicken breast marinated in teriyaki, lime, and garlic, then topped with a fresh pico de gallo loaded with tomato, jalapeno, avocado, and cilantro. A bold fusion of Mexican and Asian flavors, ready in about an hour.

Creamy Arborio rice risotto with butter, olive oil, chicken broth, and Parmesan. A hands-off oven method that skips the constant stirring and delivers the same velvety results.

Not too sweet, very smooth and creamy, but not super rich; strawberries and apricot jam bring lots of fresh and fruity flavor, the phyllo pastry comes out golden brown and crispy. A delicious and guilt-free dessert that everyone will enjoy!