556 season recipes

Fresh, quick and easy - shrimp and avocado in a lemon, tomato dressing seasoned with mint and cilantro.

I like natural flavors of veggies without any seasoning inc. salt.. I often steam them and serve them as a side to other dishes.. sometimes they are tossed into the soup like in this example.. you may steam various veggies in various seasons of the year..

Enjoy the Autumn season with these scrumptious muffins that don't take long to make!

Smooth and cheesy, using fresh in season zucchini and shredded cheddar cheese, quick and easy to make.

Fresh strawberries make this nice and tasty tart. Perfect for two people. Light and flaky crust. Enjoy strawberry season.

A creamy and hearty vegetable soup of leeks, carrots, broccoli and tomatoes that's thickened and seasoned with sesame paste (tahini).

Try something new when it comes to meatballs with this tasty recipe that uses mushrooms, cheese and oregano.

Refreshingly delicious. You can use whatever seasonal veggies you have for fillings, such as mushrooms, green peppers. Serve it with tomato sauce.

Crispy Sri Lankan vegetable fritters made with gram flour, shredded cabbage and carrots, seasoned with garam masala and chili, fried until golden brown.

It's not that hard to make your own sushi, California roll style at home. Cook some rice, season and wrap up your favorite mix of textures.

Grilled buffalo burgers seasoned with Worcestershire, ketchup, mustard, and horseradish. Lean ground bison cooked low and slow for juicy, flavorful patties. Healthier alternative to beef.

Vegan red cabbage and kidney bean soup with parsnips, carrots, and a smoky broth seasoned with liquid smoke, allspice, and thyme. Hearty, low-fat, and full of flavor.

Green tomato jam: tart-sweet preserve made with unripe tomatoes, lemon, sugar, and water. Old-fashioned garden-rescue jam that uses up the last of the season's tomatoes.

Beer-marinated grilled pork with lemon pepper seasoning. A two-ingredient marinade that works for ribs, chops, or roasts with an overnight beer soak for tender, flavorful meat.

Crispy golden fried oysters, dredged in seasoned flour, egg, and crumbs, then deep-fried hot and fast. Plump and briny inside, shatteringly crunchy outside, and made for dunking in tartar sauce.

Old-fashioned rhubarb and fig jam, sugared overnight then boiled down with chopped candied peel for a deep, jammy preserve. Yields about 9 pints, perfect for canning season and homemade gifts.