4,143 goose recipes

A thick, hearty steakhouse potato soup loaded with ham, carrots, celery, and sharp cheddar cheese spread. Chunky, warming, and big enough to feed 10 hungry people on a cold night.

A sweet and scrumptious side dish made with sweet potatoes, coconut and pecans.

Thin crepes filled with sliced bananas tossed in lemon juice, nutmeg, and cinnamon sugar, then dusted with powdered sugar. A warm, citrusy brunch treat ready in 20 minutes.

Vegetarian BBQ burgers made from ground walnuts, rice, sauteed onion, and veggie bacon bits with barbecue sauce. Hearty, smoky, and satisfying on a bun with pickles.

Hearty lima beans and black-eyed peas tossed with roasted cashews, crunchy veggies, and a smoky cumin-balsamic dressing. Vegetarian, protein-packed, and ready in 20 minutes.

gluten free, egg free

A low-fat dish that's succulent taste will have you scooping out a second helping.

Asparagus simmered in orange juice and topped with sliced rounds of make-ahead ginger-orange compound butter with fresh cilantro. An elegant spring side dish that melts into a glossy finishing sauce.

Steamed asparagus with a warm hazelnut brown butter sauce finished with apple cider vinegar. Four ingredients, 30 minutes, and a nutty richness that makes spring asparagus taste like a restaurant side dish.

Microwave baked apples stuffed with dried apricot, walnuts, brown sugar, and butter, cooked in orange juice. Ready in under 15 minutes with a rich, fruity filling worth trying.

No-bake fig candy balls made with dried figs, raisins, pecans, peanut butter, and honey, rolled in powdered sugar. A naturally sweet fruit and nut confection.

Stuffed green bell peppers filled with brown rice, chopped nuts, and herbs simmered in tomato juice. A vegetarian main dish baked with the pepper lids on.

Grecian stuffed tomatoes filled with rice, currants, garlic, and onion, baked in olive oil and garnished with fresh mint or basil. Vegetarian and vegan.

No-cook summer spaghetti with a cold marinated sauce of Roma tomatoes, green olives, capers, garlic, and fresh herbs tossed with hot pasta.

Fresh pesto pasta with basil, sauteed garlic, pine nuts, miso paste, and lemon juice. A dairy-free, vegan pesto that gets its umami depth from miso instead of Parmesan.

Vegetarian stuffed winter squash filled with brown rice, carrots, peas, celery, and hazelnuts, then baked in a homemade tomato sauce. Serve hot or cold as a hearty plant-based main dish.