2,307 fresh recipes

Baked and pan-fried falafel made with chickpeas, fresh parsley, cumin, and coriander, bound with soaked bread. Crispy outside, tender inside. Vegetarian and flavorful.

Mango chutney built the slow way: a two-step simmer with brown sugar, cider vinegar, fresh ginger, garlic, lime, raisins, mustard seeds, and warm spices. Sealed into pint jars for the pantry shelf.

Couscous salad with chickpeas, cucumber, tomatoes, and fresh parsley tossed in a lemon-garlic vinaigrette with Dijon and ground coriander.

Dutch pea soup (snert): slow-cooked split peas with ham, leek, celery, and carrot. The hearty winter soup that gets thicker and better overnight in the fridge.

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

Ridiculously easy lentil soup simmers brown lentils with sauteed onion and garlic, then finishes with fresh lemon juice. Eight ingredients, pantry-friendly, vegan.

Turkey pita pockets stuffed with cherry tomatoes, red onion, fresh basil, and lettuce tossed in a balsamic-brown sugar vinaigrette. A fresh, no-cook sandwich using leftover turkey.

Garden squash and nasturtium butter pasta with tagliatelle, squash blossoms, and a compound butter made from fresh nasturtium flowers, shallots, thyme, and savory. A seasonal garden-to-table dish.

One-pot rice and black beans with garlic, carrots, thyme, and allspice simmered in stock. Low-fat, filling, and topped with cool yogurt and fresh parsley.

Beat the winter this year with a savory Chicken Pot Pie filled a variety of spices vegetables that can satisfy anyone's hunger!

Vegan garbanzo squash stew with chickpeas, winter squash, tomatoes, and fresh spinach simmered in spicy tomato broth. A high-fiber plant-based one-pot stew that comes together in under an hour.

Lima beans with jalapeno, sunflower seeds, tomato, onion, and fresh cilantro. A quick, low-calorie plant-based side dish with some heat and crunch.

Berry orange banana muffins made with whole wheat flour and natural bran. Mashed banana and frozen orange juice concentrate sweeten these high-fiber breakfast muffins, dotted with juicy blueberries or raspberries.

Linguine with seafood, a southern Italian classic with shrimp, scallops, and mussels in a chili-spiked tomato sauce brightened with white wine, lemon zest, and fresh basil. The pasta night that drinks like dinner out.

Blanched escarole leaves stuffed with marinated chickpeas, fresh tomatoes, garlic, and white wine vinegar. A vegan, low-fat Italian appetizer served at room temperature.

Low-fat vegetarian stew packed with sweet potatoes, okra, cabbage, and tomatoes, brightened with fresh ginger, lime juice, and cilantro. Topped with crunchy peanuts.