2,255 ball recipes

Easy New Orleans-style okra gumbo with bacon, tomatoes, the holy trinity, and optional shrimp. A quick Cajun stew served over rice without a roux.

Mexican rice casserole toasts long-grain rice with peppers, jalapeños, and garlic, then bakes covered with roma tomatoes and southwest spices. Feeds a crowd, pairs with everything.

Tender black beans tossed with fire-roasted red and yellow peppers, sweet corn, and jalapeño in a cumin-lemon dressing bright with fresh basil.

Four-bean salad with green beans, wax beans, chickpeas, and kidney beans in a sweet vinegar dressing with bell peppers and scallions. A make-ahead potluck classic.

Classic French tomato basil soup made from scratch with fresh Roma tomatoes and topped with sautéed fennel, zucchini, and mushrooms. A vegetarian potage that's rustic, fragrant, and deeply satisfying.

Blueberry salsa pairs juicy berries with jalapeno, red onion, cilantro, and lime for a sweet-and-spicy condiment. A fresh summer dip for chips, grilled fish, or pork tacos.

Old-fashioned homemade chili sauce simmered for hours from fresh tomatoes, bell peppers, brown sugar, and warm spices including cinnamon, cloves, and ginger. A classic American canned condiment recipe.

A vegan Spanish tortilla made with blended tofu, potato, tomato, green pepper, and turmeric for that golden egg color. Egg-free, protein-rich, and ready in 30 minutes.

Latin-inspired pasta salad with a blended feta-cilantro-lime dressing, diced ham, colorful bell peppers, jicama, and olives. Bright, crunchy, and totally make-ahead friendly.

Adzuki bean casserole with Granny Smith apples, bell pepper, onion, basil, and soy sauce. A vegan baked bean dish with a sweet-savory twist that improves overnight.

Pork chops Abazia braised in white wine with fresh tomatoes, roasted red peppers, shallots, and rosemary. An Italian-style skillet dinner with a rich pepper sauce.

Guacamole-stuffed tomato cups with avocado, green chiles, onion, and lemon juice, topped with crumbled bacon on a bed of lettuce. A fresh Mexican-inspired appetizer salad.

Cuban-style black beans with ham bone, green peppers, garlic, and a finishing splash of vinegar. Three green bell peppers and a fresh ham hock build deep flavor in the slow-simmered classic.

Winter squash baked with Spanish brown rice, fresh tomatoes, and red bell pepper in one dish. A simple vegetable casserole with just four ingredients.

Lentils Ole is a Tex-Mex inspired vegan one-pot: brown lentils simmered with cumin, chili powder, garlic, and tomato sauce, then sweetened with molasses for a smoky, fiber-packed bowl over rice or with corn.

A tasty drink made with pineapple juice, lemon balm and a bit of mint.