6,475 carob recipes

Raspberry and fig gratin with sour cream and broiled brown sugar crust. Four ingredients, 15 minutes, and the caramelized sugar cracks like creme brulee over warm fruit.

Marinated mushroom salad in a tangy mustard-herb vinaigrette with white wine vinegar, parsley, and chives. A French-style cold appetizer that improves after hours of marinating in the fridge.

Silky double-boiler polenta topped with a melting slice of tangy Gorgonzola and a swirl of butter. This elegant Italian side dish is simple enough for weeknights yet impressive enough for dinner parties.

Indian nut masala paste made from toasted cumin, cardamom, poppy seeds, and peppercorns ground with almonds, garlic, and fresh ginger. Keeps for a month.

Pineapple coconut coffee cake with a yeasted dough base, pineapple preserves, and flaked coconut topping. Only 3 ingredients plus the dough. Great warm or at room temperature.

Sesame meal made from ground sesame seeds and sea salt. A nutty, two-ingredient condiment for salads, casseroles, and roasted vegetables.

Dairy-free tofu cream cheese flavored with lime juice, dill, and caraway seeds. Just blend until smooth and spread on bread or baked potatoes. Vegan, high-protein, and ready in minutes.

Curry-butter acorn squash crescents glazed with apple juice. A simple roasted side dish with warm spice and a hint of sweetness in 35 minutes.

I love mushrooms very much, this mushroom-prosciutto pizza is really yuuuumy.

You can serve this delicious cashew sauce on any of your favorite fruits. Very healthy and great!

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Steamed bok choy is tossed with lemon juice, olive oil, garlic, and sunflower seeds. A refreshing yet tasty side dish.

Served this with pasta or caesar salad, and you can use scallions too, anyway it is very tasty.

Tangy Moroccan lemon yogurt dressing with warm spices like cumin, ginger, and cinnamon. Quick 5-minute salad dressing that's creamy, bright, and perfectly balanced.

Tender zucchini and crisp green beans tossed in a vibrant herb sauce packed with basil, capers, and lemon. Serve warm or chilled as a bright summer side.

Mixed greens tossed with homemade balsamic vinaigrette made from shallots, fresh basil, and extra-virgin olive oil, then topped with grape tomatoes and yellow bell pepper strips.