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Black Bean and Rice Salad
This dish is summery and lower in fat than many, yet it's surprisingly filling. It's also simple to prepare and uses common ingredients.
Fresh Fruit with Poppy Seed Dressing
Any fruit can be used, but this is my favorite combination. Try your own creation, but if you wish to use oranges and grapes in the same recipes, DON'T add the oranges until ready to serve or the grapes will be extremely bitter.
Summer Bean Salad II
Enjoy the fresh flavors of summer's best in every bite of this easy, colorful salad!
Spinach-Stuffed Butternut Squash Patties
This recipe makes a great autumn appetizer. It melts in your mouth, leaving a taste of fall goodness.
Roasted Beet Salad
This roasted beet salad with balsamic vinegar dressing is tasty on its own and makes the perfect addition to any plain green salad.
Schwabischer Kartoffelsalat (German Potato Salad - Swabian-Style)
Living in southern Germany, this is one recipe that I had to get before we got back to the States. This style of potato salad is served at every restaurant and is in all the grocery stores. I got this recipe from one of my German friends, so this is an authentic German potato salad and tastes excellent!
Baked Sweet Potato Sticks
These baked sweet potato sticks are best eaten at room temperature.
Roasted Kabocha Squash
A simple, easy recipe for roasted kabocha.
Parsley Potatoes
These potatoes are so good and are great with rib eye steaks.
Sweet Potato Chips in the Air Fryer
Sweet potato chips are prepared in no time in the air fryer. They turn out wonderfully crispy and delicious. Serve straight out of the air fryer with your favorite dip or sandwich.
Air Fryer Plantain Chips
Green plantains in the air fryer result in potato-like crunchy, crispy chips without being full of calories and fat. These can be sweet or savory, depending on which you are craving - use salt for savory or cinnamon-sugar for sweet chips.
Raw Hummus
This raw, organic hummus is a treat from traditionally cooked hummus. It causes very little gas because all the enzymes are still there. When I serve this, I make a well in the middle and fill it with olive oil. Serve with pita bread, carrots, celery sticks, or small romaine leaves.
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