10,000 fresh recipes

Shredded cabbage and bok choy sautéed in butter and olive oil, finished with ribbons of fresh basil. A light, vibrant side dish ready in 25 minutes.

Fragrant pilaf with basmati rice, chickpeas, fresh tomatoes, mustard seeds, and turmeric finished with cilantro and cayenne. A vegan Indian-inspired rice dish in 45 minutes.

Flexible vegetable stock you can customize with whatever fresh veggies or leftovers are lurking in your crisper drawer, ready in 90 minutes with zero food waste.

Summer soup with potato, leek, watercress, and fresh basil in vegetable stock. A light, peppery vegetarian soup that celebrates green flavors without cream or heavy thickeners.

Milanese vegetable soup: a light northern Italian broth with diced eggplant, zucchini, celery, carrot, Swiss chard, and bacon, finished with fresh basil. Clean, clear, and summery.

Linguini with roasted tomato sauce, grilled Roma tomatoes, sauteed portobello mushrooms, and fresh basil. A restaurant-style plated pasta with elegant presentation and deep roasted flavor.

Vegetarian mostaccioli tossed in a slow-simmered crushed tomato sauce with Burgundy wine, walnuts, shallots, and fresh basil, then broiled under a blanket of bubbly mozzarella.

Hearty lentil tomato sauce with dried lentils, fresh tomatoes, and Italian herbs simmered into a thick, protein-rich vegetarian pasta sauce. Meaty texture without the meat.

Pasta shells stuffed with tofu, mozzarella, mushrooms, and red pepper, baked under a fresh fennel and tomato sauce. A lighter, plant-forward spin on stuffed shells.

Pureed pinto bean soup with New Mexican red chile, cream, fresh herbs, and toasted pine nuts. Velvety, rustic Southwestern soup with deep slow-cooked bean flavor.

Creamy peanut butter and yogurt dip spiked with cayenne and coriander. No cooking required. Pair with fresh fruit, seafood, crackers, or vegetables for a bold snack.

Grilled eggplant rollups with sun-dried tomato goat cheese, fresh basil, and garlic. A no-bread vegetarian appetizer with smoky char and a creamy tangy filling.

Salmon and pasta stuffed tomatoes: chilled macaroni salad with canned salmon, yogurt, dill, cucumber, and carrot, spooned into fresh tomato cups. A no-cook summer lunch.

Low-calorie yogurt salad dressing with cucumber, fresh mint, and garlic. A creamy, tangy alternative to heavy dressings with just 6 ingredients and no oil needed.

Vietnamese vegetable platter arranges fresh lettuce, cilantro, mint, basil, cucumber, scallions, and bean sprouts alongside rice rolls or grilled meats. The essential wrap-and-dip accompaniment.

Pasta salad with marinated artichoke hearts, alfalfa sprouts, black olives, and red wine vinegar dressing. A fresh, oil-free Italian-style cold pasta salad with vegetables.