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Fruit Skewers with Apple Cinnamon Dipping Sauce
Make breakfast or a snack just a little special by serving this healthy yogurt dipping sauce with fresh fruit skewers. Use any fruit for the fruit skewers.
Fresh Tomato Salsa Restaurant-Style
My family loves the salsa from Carlos O'Kelly's. This is as close as I can come and it is delicious! You can add anything to this salsa, we've added different peppers or more garlic. It's always good.
Rosemary Roasted Butternut Squash
Butternut squash is roasted in this dish with fresh rosemary, garlic, and olive oil. Makes an outstanding side dish with pork, fish, and chicken. Butternut squash is a staple in my house during the fall months.
Easy Roasted Potatoes
These easy potatoes are a delicious side dish. Roast them alongside your chicken, beef, or pork roast.
Squash and Green Bean Saute Side Dish
This squash and green bean saute is a simple, tasty side dish that is quick and easy to prepare.
Sauteed Kale with Apples
The stems can be tough on kale, so remove as much of the stem as possible.
Rutabaga Oven Fries
Rutabagas crisp well with only a little bit of oil. Here is a healthy but delicious way to eat this unusual vegetable! Use a 1 1/2-pound rutabaga.
Roasted Delicata
Serve these baked delicata squash halves with any main dish. Yummy!
Seasoned Roasted Root Vegetables
I wanted a vegetable medley with root vegetables good for the fall. I took three recipes and changed them up to get the following recipe. This recipe is good when reheated in the microwave, or I have frozen some and served them later.
Duck Fat-Roasted Brussels Sprouts
A few tablespoons of duck fat and a very hot oven are all you need to turn some sleepy Brussels sprouts into something much more special.
Carrot, Tomato, and Spinach Quinoa Pilaf
I remember my aunt telling me about quinoa, saying it was wonderfully healthy food, and what do you know? It's kosher for Passover! I decided to beef up my quinoa with fresh vegetables, cooked until tender, not mushy. As a side dish, this spinach and carrot recipe serves 4 to 5, but I've been known to eat half of it as a meal on its own.
Cuban Inspired Millet
My Cuban suegra taught me how to make a sofrito. I used this same process (without tomatoes and plus a carrot) to enhance millet. Serve warm or cold.
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