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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.
This quick steak recipe is served with a punchy roquefort butter and a fresh chopped salad. You’ll need a food processor and a weight or heavy pan to press the steak as it cooks.
Crisp winter greens and tender slices of steak get the restaurant treatment with a punchy peppercorn dressing, crisp bacon bits, chives, and blue cheese.
Slow-roasted pork belly with a sticky beetroot glaze, served with earthy beetroot ketchup, a cabbage and beetroot slaw with potato and gherkins, and dressed baby gem wedges.
Peppery stonecrop leaves and quartered strawberries with sunflower seeds under an olive oil, honey, and balsamic dressing. The salad is dressed at the last moment so the leaves stay bright.
A chilled fluff salad of strawberry gelatin and cream cheese folded with crushed pineapple, chopped fresh strawberries, mini marshmallows, and whipped topping. It thickens in the refrigerator and is garnished with fresh strawberry slices.
Cooled pasta and skillet-warmed fire roasted corn with green onions, shallot, pickled jalapeno, cilantro and cotija, in a blended cottage cheese chili-lime dressing.
Blanched mixed snap beans tossed in gribiche, the French sauce of hard-boiled egg yolk whisked with olive oil, vinegar and Dijon mustard. Cornichons, capers, shallot and herbs are folded through, with the remaining eggs torn over in large pieces.
Grilled corn cut from the cob is tossed with red onion, bell pepper and avocado in an apple cider vinegar, mustard and lime dressing. Chilled before serving, it stays sweet, smoky and crunchy.
Poached chicken, blanched green beans and sweet corn tossed in a creamy green goddess dressing of avocado, sour cream and herbs, mounded over tender lettuce with crisp fried shallots.
Bright green and wholesome, this grain salad base is layered with textures. To make it even easier, use a pouch of cooked grains. Crumbled feta, soy-marinated tofu or grilled fish would be spot-on additions to this salad for a more filling meal. Each serving provides 440 kcal, 17.6g protein, 40.1g carbohydrate (of which 6.1g sugars), 21.1g fat (of which 3g saturates), 9.2g fibre and 0.13g salt.
Main course40 minServes 3–4440 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeDiabeticHigh Fiber
Roasted sweet potato cubes tossed with baby spinach, wild rice, cranberries and feta under a honey and lemon dressing, with toasted almonds for crunch.
A rested T-bone steak basted with butter, garlic, thyme and Madeira, served beside a Caesar-dressed summer salad of leaves, beans, peas, radishes and croûtons.
Chopped romaine topped with saucy spiced ground beef, cheese, tomato and avocado, drizzled with a chipotle mayo and finished with crushed tortilla chips.
AmericanMain course30 min2 to 42250 kcalGluten-freeEgg-freeHigh Fiber
A slaw designed for use in tacos. A limey sour cream dressing that does so well with Mexican flavours, bit of crunch from the cabbage with signature slaw “juiciness” which acts like a sauce so you don't need to bother with a salsa or taco sauce.Ideal for things like Crunchy Chicken Taco Fingers, Fish Tacos, Chipotle Prawn Tacos, Baja Fish Tacos, Grilled Chicken for Tacos (ie pieces of protein) rather than things that are shredded and saucy (too same-same). You can also serve it as a side salad, like regular slaw!
A winter salad of sprout greens, tangerine slices and cherry tomatoes around a whole burrata, with a fresh tangerine and honey dressing. Grana Padano shavings add a salty finish.
A chopped salad of shredded rotisserie chicken in teriyaki sauce and oven-crisped rice over cucumbers, cabbage, bell pepper and peanuts, dressed with a blended sesame, soy and cashew butter dressing.
Roasted root vegetables massaged with salt and teriyaki dressing, topped with cornflour-crisped tofu baked on a hot tray. Sesame seeds finish the winter salad.
Main course1 hrServes 2243 kcalVegetarianDairy-freeEgg-freeLow-SodiumRenal