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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.
Baby potatoes boiled until just tender, marinated warm in a lemon, olive oil and Dijon dressing, then tossed with green onions and parsley; no mayonnaise anywhere.
A bunch of asparagus is cooked with butter, olive oil and finely grated garlic, then finished with lemon and a shower of parmesan. The spears stay bright and just tender under their savoury cheese coating.
Halved artichoke hearts dipped in a beer batter, rolled in buttered lemon-pepper panko and air-fried until crisp, served with celery, lemon wedges and blue cheese dressing.
Thin-sliced beef marinated with lemongrass, garlic and fish sauce, seared and folded through cold rice with shallots, scrambled egg and a fish sauce glaze.
A substantial salad of farro and orzo with dried apricots, red onion, celery, almonds, spinach, goat cheese and mint under a sharp lemon and olive oil dressing.
AmericanSalad0 min10 to 14 servings225 kcalEgg-freeLow Fat / Low CholesterolRenal
An Italian-leaning soup of overnight-soaked white beans simmered in vegetable broth with a lemon, onion, celery and garlic base, finished with butter and lemon juice.
This warming bowl brings together aromatic spices and wholesome, everyday ingredients to make a nourishing meal that suits both a relaxed lunch and a sociable evening with friends. Rich with the fragrant notes of cumin and paprika, it carries the flavours of the Middle East straight to your table.
A spinach, rice and French green lentil soup in the style of an Afghan spinach stew, with browned onions, coriander and cumin, lemon and a salted yogurt topping.
Crisp iceberg leaves rolled around stir-fried beef brisket, mushrooms, boiled egg, and cherry tomatoes with a sriracha honey mayonnaise. The wraps are fresh and crunchy with a warm, savory center.
Lettuce soup is a fantastic way to use up lettuce – or any other salad leaves – that might otherwise be wasted. Lovely served hot and equally good chilled for a light summery meal.
Ground chicken lettuce wraps in the PF Chang's style, with mushrooms, water chestnuts, hoisin and soy, spooned into lettuce leaves with crisp fried rice noodles.
A tableful of fillings is set out for building lettuce wraps: miso-glazed pork mince, sesame vermicelli, cooked rice, fried eggs, vegetables, herbs, pickles and condiments. Diners load their own lettuce leaves, mixing textures and flavours as they go.
A light and creamy Lithuanian-style rice salad made with imitation crab sticks, sweetcorn, peas, and crisp vegetables. Perfect for family gatherings, potlucks, or a nostalgic retro dish.
LithuanianSalad, Side Dish35 minServes 6361 kcalGluten-freeDairy-freeEgg-freeDiabetic
A creamy potato soup built on bacon fat and a flour roux, with heavy cream, broth, and sharp cheddar, ladled into bowls with bacon, sour cream, and scallions.
Three bowls of hummus get three different treatments: one is blended with beetroot and topped with feta and toasted pumpkin seeds, one is crowned with bacon lardons, chestnuts, sage and thyme, and one is blended with sun-dried tomatoes and finished with almonds and chilli oil.
Turkish and Middle EasternStarters & nibbles40 minServes each dip serves 4–6434 kcalGluten-freeEgg-freeHigh Fiber
Everything on a loaded baked potato — bacon, cheddar, sour cream and green onions — in soup form, with russet potatoes mashed right into a creamy broth to thicken it.
A chopped sunflower salad kit loaded with black beans, shredded rotisserie chicken, bell pepper, cucumber and cilantro, dressed with lemon and topped with air-fried crispy chicken skin.
Refried beans are mixed with softened cream cheese, sour cream and taco seasoning, spread in a baking dish and covered with Mexican cheese blend. Baked until the cheese melts, the dip is finished with cilantro, cherry tomatoes and avocado.