2,100 puree recipes

Vegan mushroom spread made with sauteed leeks, garlic, oregano, and a hit of horseradish, pureed smooth. A savory appetizer for crackers, crostini, or turnover filling.

Baked maple bananas with butter and cinnamon, served warm over ice cream. A 4-ingredient, 15-minute dessert that caramelizes bananas in pure maple syrup.

Sauteed shrimp with a curried banana sauce made from pureed bananas, apple, curry powder, cardamom, and ginger simmered in chicken stock. An elegant fusion dish.

Double-stacked burger patties stuffed with green chiles and chipotle puree, topped with Monterey Jack and smoky chipotle mayo. Not for the faint of heart.

Light English pea soup blended with fresh spinach, lettuce, and green onions. A low-fat pureed soup with bright green color and clean garden flavor.

Mango chicken Pappacito's-style pan-sears pounded chicken breasts in seasoned flour, then glazes them with a garlicky mango-orange purée finished with toasted almonds.

Pillowy homemade gnocchi made with pureed spinach, mozzarella, Parmesan, and eggs. Gently simmered until they float, these Italian dumplings are tender, cheesy, and vibrant green.

Pureed broccoli soup with sage, Stilton cheese, and a golden puff pastry lid baked on top. Restaurant-style presentation you can pull off at home.

Eggs scrambled in olive oil with fresh basil and Parmesan, served on toasted Italian garlic bread. Five ingredients, 25 minutes, and pure Italian breakfast simplicity.

South Indian eggplant dip with tempered mustard seeds, cumin, tamarind, and fresh coconut. A smoky, tangy spread with roasted eggplant pureed with ground spice masala.

Masterclass frozen raspberry souffle layered with crisp almond meringue discs and Italian meringue mousse with whipped cream, served with raspberry puree. A pastry chef's showpiece.

Fresh chile and corn fritters made with Anaheim and serrano chiles blended into sweet corn purée, pan-fried in ghee and served with sauteed apples. A Southwestern vegetarian main with sweet-hot-savory balance.

Cocoa pudding cake that bakes its own fudgy sauce underneath a tender chocolate cake layer. No eggs, no butter, just pantry staples and pure chocolate magic.

A no-bake coconut cream pie made with instant vanilla pudding, whipped topping, and flaked coconut in a pre-baked shell. Five ingredients, zero cooking, and pure creamy coconut bliss after a 4-hour chill.

Creamy artichoke and oyster soup with a white roux base, pureed artichoke hearts, green onions, and plump oysters added at the end. Rich, elegant, and quick.

Hot apple soup pureed from a mix of tart Granny Smith and sweet McIntosh apples with cinnamon, nutmeg and a swirl of cream. Vegetarian, ready in under an hour. A Fall soup that doubles as brunch.