963 zest recipes

Light blueberry muffins use egg whites, egg substitute, and fat-free spread for tender, fruit-packed muffins with lemon-bright flavor. Two cups of fresh blueberries in every batch.

Vegan baked beans slow-cooked with molasses, brown sugar, warm spices, and tomato sauce. No meat, no dairy, just rich and smoky homemade beans baked low and slow until thick and saucy. A hearty plant-based side dish.

A modern Asian twist brings this pasta salad to new heights. Udon noodles with crunchy snow peas glazed with a lemon-pepper coconut dressing and bursting with fresh basil and cilantro.

Spring is coming and one of the first vegetables of spring is asparagus. Wrapped with a crispy phyllo pastry spiked with thyme then topped with cheese really takes this main dish up to the next level.

Moist lemon blueberry cake with cornmeal, buttermilk, and fresh lemon zest. Bursting with 3 cups of blueberries, this from-scratch sheet cake has a golden crumb and bright citrus flavor in every slice.

An Italian style pasta salad with well seasoned pasta and perfectly cooked broccoli.

Crisp and tangy little cookies, reminiscent of the ones Sunshine used to make.

A hearty Greek brown rice salad tossing nutty whole-grain rice with tomato, cucumber, feta, kalamata olives, and creamy avocado in a lemony, minty dressing. A fresh Mediterranean grain bowl.

This turned out great. The pesto is absolutely perfect and it sticks to the pasta much better than traditional pesto. The bow ties are a great match but I'm sure any pasta would work too. Spirals I think would really hold the pesto. It was fairly quick and easy to make, and only used one pot plus the food processor.

Instead of store-bought pie crust, we made our own with most whole wheat flour and olive oil, which made the crust a lot healthier with flaky texture and delicious flavor. Now enjoy this juicy-fruity pie without feeling guilty at all.

A lively fresh appetizer perfect for the summer. Mint and oregano brightness the couscous toped with fried tomatoes, almonds and a bit of salty feta.

Mango and tamarind chutney: slow-simmered jammy preserve with mango, golden raisins, ginger, mustard seed, and sour tamarind. Water-bath canned for a year of shelf life.

Kabocha squash, also known as Japanese squash, has a flavour between sweet potatoes and pumpkin. You can also use pumpkin or acorn squash in this recipe.

Fresh soybeans (edamame) dip on crackers topped with a roasted cherry tomato. Perfect light tasting finger food when company is coming.

Perfect for Christmas breakfast and even better as a side for Christmas dinner. You can use any fresh herbs to stuff inside these festive, tasty, healthy biscuits.

An American invention, this pasta salad is done right. Caramelized fennel and red onions with sun-dried tomatoes with a light vinaigrette.