10,000 spiced recipes

Easy pizza primavera on pita: personal-sized pizzas topped with broccoli, summer squash, asparagus, peas, fresh tomato, basil, mozzarella, and parmesan. Ready in 30 minutes.

Cucumber dill dip with cream cheese, mayonnaise, fresh dill, lemon juice, green onions, and a dash of hot sauce. A cool, creamy dip that works with chips, crackers, or fresh vegetables.

Tuna casserole with dill cream sauce, peas, and golden biscuit topping. A cozy one-dish bake using pantry staples that comes together in under an hour.

Pickled beet salad tossed with English cucumber, thinly sliced red onion, and fresh dill. A four-ingredient cold side that comes together in minutes and pairs with everything from grilled fish to roast pork.

Shrimp and sea scallops steamed with orange juice and rice vinegar, then tossed warm in a citrus-sesame vinaigrette with fresh dill and chives. A light, low-calorie seafood dish that's also diabetic-friendly.

Jerusalem artichoke soup: simple light soup made with boiled sunchokes, chicken broth, scallions, and fresh dill. Five-ingredient farm-to-table starter.

Caramelized onion topping with rosemary and toasted pine nuts, slow-cooked in butter and olive oil. A savory make-ahead spread for crostini, pizza, roast meats, or tossed with pasta.

Sorrel and haricot bean soup with a lemony, herbaceous flavor from fresh sorrel leaves, blended beans for body, and soy milk for creaminess. Vegan-friendly and deeply savory.

Slow cooker beef chili with pinto beans, six cloves of pureed garlic, green chiles, jalapenos, balsamic vinegar, and 6 tablespoons of chili powder. Cooks low and slow for deep flavor.

Minnesota-style clam chowder loaded with wild rice, potatoes, mushrooms, and cream. A Northwoods twist on New England chowder, finished with a splash of sherry before serving.

Mike's lasagne layers hot Italian sausage, ground beef, ricotta, and mozzarella between noodles with a red wine-spiked tomato sauce. Hearty, slow-simmered Italian-American lasagna.

Lemon macerated okra with Kalamata olives, garlic, bay, and thyme. Raw okra pods marinate in lemon juice and olive oil for 2 to 3 days, turning into a tangy Mediterranean antipasto snack.

Savory phyllo strudel filled with Spam, rice, mushrooms, and colorful vegetables seasoned with Dijon mustard and basil. A creative way to dress up canned meat.

Pounded chicken breasts wrapped with prosciutto and sage, pan-seared golden and finished in a Marsala mushroom sauce. Italian elegance in 30 minutes flat.

Velvety broccoli cheese soup with a bold Dijon mustard kick. Pureed stalks create a silky base while tender florets add texture in every spoonful.

Louisiana-style grillades made with grilled venison simmered in a dark roux gravy loaded with the holy trinity, red wine, and three kinds of tomatoes. Serve it over creamy grits, cher.