9,806 goose recipes

Flaked salmon mixed with red curry paste, mayo, yogurt, avocado, apple, and lime juice, piled onto crispy fried poppadoms. A British-Indian starter that's cool, crunchy, and ready in 30 minutes.

Pasta with spinach pesto made from fresh spinach, pine nuts, Parmesan, garlic, and olive oil pureed smooth. A milder, more affordable twist on traditional basil pesto that freezes well for up to 6 weeks.

Lighter potato salad dressed with nonfat yogurt and mustard instead of mayo. Loaded with broccoli, corn, peas, and dill for a colorful, veggie-packed side dish.

Fresh apricots cooked down with raisins, onions, and warming spices into a thick, tangy chutney that needs at least a month to age before serving.

These treats are super easy to make and are great to have on hand. For variety you can add mint chocolate chips, mini marshmallows or chopped banana. They do not melt as quickly as some frozen treats.

Fresh tuna and red potato salad dressed with low-fat yogurt, red wine vinegar, and cumin instead of mayo. Grilled yellowfin tuna, celery, and parsley make this a lighter, protein-packed main dish salad.

Tender ravioli swaddled in a rich tomato-wine sauce with earthy mushrooms, spinach, and fennel. One-dish weeknight comfort that tastes like you spent hours in an Italian kitchen.

Start off your summer barbecues with this scrumptious Chinese-style pasta salad that your whole family will enjoy!

Warm couscous with roasted butternut squash, chickpeas, red pepper, and cumin. A vibrant vegan fall dish that's meal-prep friendly and full of earthy, roasted flavor.

Greek-style lemon roast potatoes baked low and slow in olive oil, fresh lemon juice, garlic, and oregano until fork-tender with golden, caramelized edges. Vegetarian and diabetic-friendly.

Potato gnocchi with wild mushrooms: pillowy handmade gnocchi from salt-baked potatoes, tossed with morels, porcini, shiitakes, and oyster mushrooms in a garlic-shallot pan sauce with Parmesan.

Seasoned tempeh aspic: grated tempeh browned with tamari and paprika, set in an agar-based vegetarian aspic with dill pickle and bell peppers. A meat-free spin on old-world cold cuts, served with rye and mustard.

Old-fashioned wheat bread for the bread machine sweetened with maple syrup and made with a blend of all-purpose and whole wheat flour. Soft, lightly nutty, and dairy-free.

Butternut squash soup with honey and a roasted barley risotto center, a restaurant-plated autumn soup where creamy risotto sits in the middle of a pool of silky squash soup. Elegant fall entertaining in a bowl.

Grilled herbed mushrooms marinated in garlic, olive oil, and red pepper flakes, served with a cold tomato dressing of shallots, sherry vinegar, and fresh herbs.

Cod baked in a foil packet over sautéed red peppers, black olives, and garlic with a hint of allspice. Open at the table for a burst of Mediterranean aroma. Single-serving and ready in 45 minutes.