10,000 pepper recipes

Dilly beans pack fresh green beans into pint jars with garlic, dill heads, and cayenne, then water-bath canned for shelf-stable spicy snap. A classic pickled green beans recipe for canning.

OK Corral salad, a hearty cold pasta-and-tuna toss with pasta wheels, canned tuna, crisp radishes, and green bell pepper. Make-ahead potluck friendly.

Japanese noodle soup with shiitake mushrooms, snow peas, red pepper, and rice noodles in a hot sesame broth, finished with ginger, brown rice vinegar, and roasted cashews. A vegetarian, low-fat Asian soup ready in 45 minutes.

Vegetable gumbo is a lighter, meatless take on the Cajun classic: the holy trinity simmered with okra, corn, tomatoes and paprika, thickened naturally by the okra. No roux, no meat, just hearty vegetable comfort.

Hard-boiled eggs baked in a luscious curry cream sauce with bright pimento strips. This elegant brunch casserole goes from prep to table in under 30 minutes.

Preserve summer's bounty with this big-batch pickled vegetable recipe. Carrots, cauliflower, green beans, peppers, celery, and olives in a tangy vinegar brine with mustard seed and turmeric. Makes 20 pints.

Fennel focaccia made with frozen bread dough, olive oil, fennel seeds, and cornmeal. A crispy, aromatic Italian flatbread appetizer ready in just 30 minutes.

Warm up your winter with this exotic soup made of cucumbers, tomatoes and grilled bannock.

Fresh arugula and Roma tomato topping with lemon juice and olive oil. A peppery, bright salad topping for pizza, bruschetta, grilled chicken, or flatbreads.

Let your crockpot help you out with making dinner with this delicious macaroni and cheese dish.

Bright colors make salads more appealing and give you a different taste you can't get enough of!

A 50/50 mix of pork and venison keeps this venison sausage recipe plump and juicy.

Shrimp risotto with fresh Roma tomatoes and sun-dried tomato pesto stirred into creamy arborio rice. White wine-glazed shrimp spooned on top to finish.

Thanksgiving Day tofu: a savory tofu loaf wrapped around classic sage-and-bread stuffing, then baked into a sliceable vegan holiday centerpiece. A homemade tofurkey that gives plant-based eaters their own showpiece.

Glazed pearl onions caramelized with sugar, braised in beef stock, and finished with a splash of red wine vinegar. A sweet-and-tangy side dish using frozen pearl onions.

This has been a hit since I first made it on X-mas a few years ago! This dish has been demanded at every occassion!