Refrigerator Tomato and Pepper Adjika
Cook tomato-pepper adjika with garlic and hot peppers for a bold sauce. Follow the source’s large batch, then refrigerate it rather than shelf-store jars. Freeze extra portions.
Vegan Black Bean and Corn Burrito Bowl
Make the source’s vegan burrito bowl with black beans, corn, avocado, tomato and lime. The bean-and-corn base needs no rice and comes together quickly. Add fresh parsley.
Orange-Cranberry Sauce
Simmer cranberry sauce with two cups of berries, orange juice, zest and sugar. Stop when the berries pop and let the sauce thicken as it cools. Chill before serving.
Broccoli Cheddar Soup with a Simple Roux
Make broccoli cheddar soup with a butter-and-flour roux, milk, broth and two cups of broccoli. Add cheese off high heat for a smooth finish. Serve with crusty bread.
Spiced Red Lentil Stew
Cook a thick red lentil stew with carrots, celery, tomato purée, turmeric and cumin. Use four cups of broth for a spoonable stew rather than soup. Serve with warm flatbread.
Roasted Garlic and Potato Soup
Roast two whole garlic heads until soft, then simmer with onion, potato and broth for a mellow garlic soup. Blend for a creamy texture without cream. Enjoy with toasted bread.
Chilled Tomato Gazpacho
Blend tomatoes with cucumber, pepper, red onion and garlic for a cool gazpacho. Chill it well and adjust red wine vinegar just before serving. Serve with toasted bread.
Tomato Basil Soup with Optional Cream
Simmer tomatoes with onion, garlic and dried herbs in vegetable broth, then blend smooth. Finish each bowl with a little cream if you wish. Serve with toasted bread.
Salmon and Cream Cheese Canapés
Make salmon canapés from the first complete appetizer on the modern-snacks page. Layer toasted bread with cream cheese and salmon, then serve chilled. Serve them while fresh.
Georgian-Style Cabbage with Beet and Garlic
Make Georgian-style cabbage with 1 kg cabbage, beet, carrots, garlic, wine-vinegar dressing and khmeli suneli. Chill the brightly colored vegetable salad. Keep it refrigerated.
Refrigerator Pickled Green Tomatoes with Carrot
Make refrigerator green tomato pickles with 2 kg tomatoes, garlic, carrot, cloves and a measured vinegar brine. Chill the jars instead of pantry canning. Keep jars refrigerated.
Refrigerator Apple-Tomato Ketchup
Cook apple-tomato ketchup with 1 kg apples, 500 g tomatoes, peppers, vinegar and cinnamon. Thicken gently and keep this flavorful sauce refrigerated. Chill before serving.