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Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.
16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
A green goddess salad of potatoes, green beans and sugar-snaps with avocado, radishes and spring onions under a herby anchovy, mayonnaise and crème fraîche dressing.
Tart shredded green mango and red onion are dressed with lime and palm sugar, then finished with creamy avocado, crisp fried shrimp and roasted cashews. The chili adds a gentle warmth when used.
Crisp shredded green papaya is lightly pounded with string beans, tomato, peanuts and chili in a sharp lime dressing. It is a bright, crunchy salad with a medium to hot level of heat.
A green take on Tuscan ribollita where kale blended with broth is stirred into a white bean and vegetable soup thickened with torn country bread and butter.
Thick asparagus spears grilled until lightly charred are served with a tahini mayonnaise sharpened with lemon, anchovy and garlic, plus lemon zest over the top.
Thin slices of grilled steak tossed warm with cucumber, tomato, red onion, carrot and cilantro in a fiery lime dressing. Lettuce leaves and sticky rice are served alongside to catch every drop of the dressing.
Chicken strips marinated in coconut milk with curry powder and turmeric, threaded onto skewers and grilled until the edges char. Peanut sauce for dipping and a sharp, crunchy cucumber relish complete the plate.
ThaiAppetizer40 minServes 2 to 3888 kcalGluten-freeEgg-freeHigh Fiber
Thick rounds of eggplant and young zucchini grilled golden, then spooned with a soy, gochugaru and plum extract sauce. Perilla oil, chives and sesame salt finish the warm vegetable plate.
Char-grilled eggplant rounds in striped skins, topped with a garlicky yoghurt, tahini and cumin sauce and scattered with pomegranate, mint, coriander and chilli.
Green onion whites grilled slowly until sweet are plated with Greek yogurt and a balsamic whole-grain mustard dressing. Crisp bacon and dill add salt and freshness on top.
Curry-spiced grilled halloumi skewers wrapped in warm tortillas with mango chutney, shredded lettuce and a mint, cucumber and chilli raita with tomato and red onion.
Main course40 minServes 2–4325 kcalVegetarianEgg-freeDiabeticLow-SodiumHigh FiberRenal
Chicken party wings seasoned with salt and pepper marinate in a buffalo sauce sweetened with honey and brown sugar, then grill until crisp and are basted again before serving.
AmericanAppetizer, Dinner, entree, lunch, Main Course, main dish, Side Dish, Snack54 minServes 6641 kcalGluten-freeDairy-freeEgg-free
Chargrilled corn on the cob slathered with a blended chipotle adobo mayonnaise, rolled in grated parmesan and dusted with ancho chili powder, lime wedges on the side.
Asparagus grilled until smoky and char-marked, then tossed hot with garlic and parmesan. A fast side dish with tender stalks and plenty of savoury flavour.
AmericanAppetizer, Side Dish15 minServes 4108 kcalGluten-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Sweet bell pepper quarters grilled under a lid until smoky and tender, steamed in their own juices, then stirred with capers, red wine vinegar and basil.
Side dishes40 minServes 4-6VegetarianVeganGluten-freeDairy-freeEgg-free
Red scallops bake on the half shell under garlicky basil butter and a cap of mozzarella. They come out bubbling, fragrant and ready to eat straight from the shell.
Diver scallops are grilled in their shells and sliced over sea spaghetti in a reduced kelp and scallop roe broth, finished with sea truffle oil and crisp fried fish scales.
A smoky chipotle-lime shrimp salad with grilled corn, black beans, avocado, red onion and cherry tomatoes over romaine, all tossed in a cilantro-chipotle vinaigrette.
AmericanSalad, Side Dish50 minServes 6358 kcalGluten-freeDairy-freeEgg-freeRenal
Warm shrimp are tossed with thinly sliced lemongrass, mint, scallions and carrot in a roasted chili and lime dressing. Served on lettuce leaves, it is aromatic and moderately spicy.
Chicken thigh cubes marinated in a homemade teriyaki sauce of soy, brown sugar, honey, garlic and ginger, grilled and basted, finished with chives and sesame seeds.