10,000 onion recipes

Ethiopian red lentil stew (Kae Misr Wot) simmered with tomato paste and chow spice blend. A vegan, protein-rich puree traditionally served with injera bread.

These delicious meatballs can be used as a simple appetizer or can accompany pasta to complete a main dish.

Potato crust pizza baked in a pie plate with sliced potatoes instead of dough. Topped with tomatoes, mushrooms, green olives, and melted mozzarella for a gluten-free-friendly twist on pizza night.

Tandoori tofu brochettes marinate extra-firm tofu overnight in a saffron yogurt tandoori spice paste, then grill on skewers with red onion, mushrooms, peppers, and cherry tomatoes. A vegan twist on classic tandoori cooking.

Basic Green Sauce blends spinach, green chili, tomato, garlic, and oregano into a smooth base, then finishes with sour cream for a creamy Mexican-style green sauce. Ready in 30 minutes.

Hearty Shaker bean soup simmered with a ham bone, navy beans, tomatoes, carrots, and spinach. A rustic American heritage recipe that feeds 12 and gets better every hour it cooks.

A quick salsa tops this omelette stuffed with avocado and bacon and cheese.

Kreatopita Therini is a Greek summer meat pie with veal, zucchini, eggplant, and tomato baked between buttered phyllo layers. Fresh, herby, and golden-crisp on top.

Roasted chicken seasoned with celery salt, onion salt, and seasoned salt, then baked covered until juicy and finished uncovered for golden skin. A make-ahead win that yields two birds: serve one tonight, debone the other for the week.

Calico salad is a colorful three-bean salad with kidney beans, green beans, and wax beans in a sweet vinegar dressing with chopped green pepper and onion.

One-pot beef jambalaya with the holy trinity of green pepper, celery, and green onion, plus mushrooms, thyme, and sherry. Rice cooks right in the pan, soaking up every drop of beefy flavor.

Lamb carnitas braised in milk with coriander, savory, and bay leaves until fall-apart tender. Served in tortillas with broiled onions, tomatoes, sour cream, and salsa.

Pork tenderloin coated in a horseradish Dijon mustard paste with scallions, garlic, and fresh thyme, then roasted on a rack with chicken broth. Lean and flavorful.

Mock tuna salad mashes chickpeas with celery, carrot, scallion and a touch of mayo and relish for a vegan twist on the deli classic. 10 minutes, no can opener required for fish.

A tender and juicy pot roast that is cooked to perfection. Perfect for those Sunday dinners with the family.