991 tea recipes

One day I was in the mood for rye bread but I had no rye flour, so what did I do? I made a loaf of bread that tastes so much like the real thing, I am not sure I will mess with real rye (and the extra gluten) anymore.

Pasta coated with a savory Indian spiced pea sauce.

This tasty spring salad has seasonal sugar snap peas and arugula that are tossed with a light olive oil-balsamic vinaigrette, caramelized shallots and topped with some fresh goat cheese.

Asian Style Grilled Scallops with Somen Noodle Salad and Cilantro Vinaigrette

These are great party pickles that are ready in a flash, no need to wait weeks. A great way to add zing to otherwise boring zucchini.

Vegan winter squash and apple soup with butternut squash, sweet potato, apples, and a Chinese five-spice kick. Eight ingredients, naturally creamy, perfect fall comfort food.

A tasty way to use up leftover turkey from Thanksgiving or Christmas dinner. It includes leeks and mushrooms along with the turkey in a traditional flaky pastry.

Butternut Squash Soup with Celery and Carrots recipe

This delicious side dish made of cashew nuts and basmati rice is a great companion to any meal.

Very good and light. By using phyllo (filo) pastry instead of the traditional goopy pastry this recipe cuts down on the fat and yields more turkey flavor.

Soft and creamy mozzarella balls wrapped in a thin slice of zucchini then marinated in a savory mix of olive oil, lemon zest, coriander and mint. Party poppers that are healthy and tasty.

Classic hot dogs are served with homemade sauerkraut, pickles, yellow mustard and ketchup. An easy and delicious summer meal.

Last summer, we had some fresh tomatillo from our farmer's share, then we found this recipe and gave it a try. The flavor was so good, we followed the recipe exactly, but you don't like too spicy, you can reduce the amount of the green chilis. The result will be still outstanding! It can be served warm or chilled.

Orange and ginger dressing is so refreshing, coriander spiced scallops go very well with it. Also it is so quick and easy to make.

Creamy vegan butternut squash soup blended with blanched almonds for a dairy-free silky texture, finished with curry powder and topped with pepitas, parsley and cherry tomato halves. No cream, no dairy, all velvet.

It tasted very refreshing and flavorful. The leftover was kept in the fridge and had it for brunch today, even better.