4,381 fresh recipes

A lighter Caesar salad with cheese tortellini and steamed asparagus tossed in a lemony anchovy dressing. Ready in 30 minutes with fresh Parmesan on top.

Marinated tomatoes with basil and balsamic vinegar layer sliced ripe tomatoes and soaked red onion with a garlicky dressing and fresh basil. A bright vegetarian side built for summer tomato season.

Grilled chicken and avocado fans topped with fresh strawberry serrano salsa and crispy fried corn tortilla strips. A bright, colorful Mexican-inspired plated dish.

Caramelized grilled figs and smoky prosciutto are a delicious pair, and you can find both of them in this salad, mixed with some peppery arugula, gouda cheese and tossed with a basil-roasted bell pepper vinaigrette.

Delicious homemade tomato soup. Not only will your kids love it, you’ll love that it doesn’t have the added sodium of many canned varieties of tomato soup. Add a fistful of crusty Italian bread to dip and watch it disappear!

Creamy Southern coleslaw with buttermilk ranch dressing, apple cider vinegar, celery seeds, and whole mustard seeds. Make it ahead and let it marinate overnight for the best flavor.

Roasted red snapper topped with tapenade-mustard crust and a fresh tomato-basil relish. High-heat roasting at 500F cooks the fillets fast and keeps them moist.

Crisp-tender broccoli stir-fried in butter with fresh lime juice and toasted pine nuts. A 20-minute side dish that's bright, nutty, and diabetic-friendly.

Indian-style lemonade sweetened with maple syrup and spiked with fresh ginger and a pinch of cayenne. A no-cook spiced citrus drink made with both lemon and lime juice.

Three fresh berries, five minutes, zero cooking. Strawberries, blueberries, and raspberries are partially blended into a chunky sauce bursting with natural sweetness. A no-sugar-added fruit dessert that's as easy as it gets.

Tropical fruit smoothie with frozen banana, fresh papaya, raspberries, and toasted wheat germ. A no-sugar-added blender drink ready in under 5 minutes.

Very easy to make, and it came out delicious with great texture. I halved the recipe, used whole wheat flour, half butter and half olive oil, and baked it in 4 individual ramekins. I ate one while it was still warm, very good; later had one after chilled in the fridge, even better. Definitely a keeper.

A quick raspberry walnut vinaigrette whisked from fruity raspberry vinegar, nutty walnut oil, honey mustard, and fresh tarragon. An elegant five-minute dressing for spinach, greens, or a fall salad.

Exotic fresh lychee sorbet with raspberry coulis. Sweet floral lychee gets a bright orange juice boost, then freezes silky-smooth in your ice cream maker.

Fresh mint-coriander chutney with jalapenos, ginger, and a tadka of sputtering mustard and cumin seeds. A vibrant Indian green chutney for samosas and curries.

The dressing is so garlicky without feeling spicy or overwhelmed, because the garlic has been cooked in the oil. The dressing works deliciously well with almost any your favorite salads.