Browse Every Recipe - Page Number 69

Light Italian spring minestrone with zucchini, peas, green beans, and tender pasta in a fragrant vegetable broth.

Cabbage rounds breaded and pan-fried until golden and crisp, served with lemon and parsley.

Quick teriyaki-glazed salmon on steamed rice with edamame and crisp cucumber for a bright, balanced meal.

Twice-baked sweet potato skins stuffed with smoky bacon, melted cheddar, and a dollop of sour cream.

Pan-fried rice squares topped with creamy spicy tuna and avocado for a crunchy, umami-packed appetizer.

Vibrant red lentil soup with turmeric, cumin and lemon — warming, vegan and gluten-free, ready in 40 minutes.

Creamy whipped feta topped with honey, walnuts, lemon zest and herbs—ready in minutes for bread or vegetable dippers.

Creamy smashed avocado, poached egg, and crunchy chili crisp on toasted sourdough for a quick, flavorful breakfast.

Crisp romaine and croutons tossed in a creamy tahini-lemon dressing with Parmesan for a bright, modern salad.