1,780 toast recipes

Hearty oatmeal boosted with chewy wheat berries, white raisins, cinnamon, and toasted almonds. Cooked with soy milk for a dairy-free, high-fiber breakfast ready in 20 minutes.

Steamed mange tout (snow peas) and baby carrots tossed with soy sauce, garlic, and fresh ginger, topped with toasted sunflower seeds. A quick, vibrant vegetarian side.

Oat date nut bread for the bread machine with rolled oats, chopped dates, toasted walnuts, applesauce, and cinnamon. A moist, naturally sweet breakfast bread with no added fat.

A tropical blueberry passion fruit smoothie with banana, yogurt, and toasted wheat germ. Thick, creamy, and naturally sweetened with honey. Serves 4 in under 5 minutes.

Elegant snow pea and pear salad on radicchio leaves with toasted walnuts and a light pineapple-yogurt dressing. A fresh, low-calorie starter ready in 20 minutes.

Marinate the portobello in the mixture of olive oil, lemon juice, garlic, salt and pepper, really makes the mushroom tender and juicy after grilling, also very flavorful. A delicious burger, top with any your favorite condiment and other vegetables.

Praline sauce made with dark brown sugar, toasted pecans, and vanilla, thickened with cornstarch and skim milk. A lighter take on the classic Southern dessert sauce.

Biscotti di Greve: Tuscan twice-baked cookies packed with toasted whole almonds and bright orange zest. Crisp, dippable, and built to keep for weeks. The Italian classic from Chianti country.

No cook peachy orange jam captures fresh summer peaches, juicy orange, and maraschino cherries in a bright freezer jam. No boiling the fruit, no canning gear, just stir, jar, and let it set. Tastes like sunshine on toast.

In a surprising twist, Tuscan kale is served raw—and makes for a substantial and satisfying fall salad. Sweet currants (or raisins) soaked in tangy white balasmic vingegar and salty parmesan punctuate the dressed, shredded kale.

No-bake fig squares with crystallized ginger, nuts, lemon juice, and toasted coconut layered between thin fruit-and-nut paste. A naturally sweet confection with zero oven time.

Ice cream always connects with high fat and high calories, this low-fat chocolate ice cream uses liquid egg whites and low-fat milk powder instead of egg yolks, condensed milk and heavy cream. The result is delicious and healthy, enjoying it in this hot summer day!

Classic Italian balsamic bruschetta with ripe Roma tomatoes, fresh basil, garlic and Parmesan on toasted French bread. Essential summer appetizer for tomato season.

Crisp-tender broccoli stir-fried in butter with fresh lime juice and toasted pine nuts. A 20-minute side dish that's bright, nutty, and diabetic-friendly.

Korean bulgogi-style marinade with soy sauce, sesame oil, sugar, garlic, and toasted sesame seeds. Works on beef short ribs, steak, or chicken for grilling.

Hot couscous breakfast with orange zest, toasted almonds, and a splash of half-and-half. A single-serving vegetarian breakfast ready in 15 minutes flat.