145 maple recipes

A plateful of refreshing salad that has mixed greens, apples, and smoked cheddar tossed with a red wine vinegar and olive oil vinaigrette.

Comforting baked pudding layering sliced apples with buttery graham cracker crumbs, walnuts, and brown sugar, baked until the fruit melts into jammy sweetness.

Blue corn muffins studded with cranberries and sweetened with honey. Finely ground blue cornmeal gives these a striking purple-gray color and earthy, nutty flavor.

A scrumptious, light snack that is perfect for the kids lunches!

Simply delicious. If you use canned beans, it only takes you about 10 minutes, a tasty and flavorful salad is ready. Have it as a side dish or a nutritious main dish.

Easy to make, and it's loaded with yumminess and packed with goodness.

Whole wheat muffins made with pureed anasazi beans, molasses, and carob. No butter, no oil, all blender. Moist, earthy, and packed with fiber and protein.

Whole wheat funnel cakes sweetened with honey and fried in a cast-iron skillet. Spiral the batter by hand for that authentic fair-style crunch at home.

Classic summer pudding made with fresh strawberries, blueberries, and raspberries layered with white bread in ramekins, pressed overnight, and unmolded into jewel-toned individual desserts. Just 7 ingredients.

Native American-inspired black bean and brown rice patties bound with cornmeal and cumin. Vegan, freezer-friendly, and great with mushroom gravy at dinner or maple syrup at breakfast.

Sesame amaranth cake with triple-sesame flavor from tahini, sesame oil, and ground sesame seeds. Dense, golden, and honey-sweetened with a halvah-like richness and satisfying crumble.

Fresh fruit salad with cantaloupe, honeydew, strawberries, oranges, grapes, peaches, and watermelon dressed with lemon juice or yogurt. A maple-vodka option for adults.

Low-fat eggplant barley bake loaded with mushrooms, tomatoes, and chili sauce. A one-pan vegetarian main dish with hearty whole grains and tender sauteed vegetables.

A Mexican-inspired chilled gazpacho loaded with fresh Roma tomatoes, zucchini, roasted garlic and spicy vegetable juice, topped with crispy tortilla strips and crumbled Cotija cheese.

Pecan orange coleslaw with fresh oranges, shredded cabbage, and chopped pecans in a sweet lemon-mayo dressing. A bright, crunchy no-cook side dish.

Puchero is to Mexican cooking what Pot-au-Feu is to French. The difference lies in Puchero's imaginative combination of vegetables and fruits. Since it is even more delicious the second day, this recipe will make an ample amount to serve 8 for dinner, with some left over for lunch the following day.