Orange Mint Olive Oil Slices
Sliced navel oranges with fresh mint and a light drizzle of extra-virgin olive oil.
PlumTally
Recipe Combos
Shoppable recipe combinations with matched ingredients and store-ready product options.
Page 10 of 15
Orange Vanilla Oat Smoothie Bowl
A thick spoonable orange vanilla oat smoothie bowl topped with granola and sliced almonds. Bright, creamy, and beginner-friendly for a summer breakfast.
Orchard Apple Carrot Porridge
Vegetarian rolled-oat porridge with apples, carrots, milk, honey and cinnamon.
Pakistani Aloo Anda Tomato Skillet with Flatbread
Tender spiced potatoes and saucy Roma tomatoes dominate this quick Pakistani-inspired breakfast skillet, with softly folded eggs adding richness. Serve with warm store-bought naan for scooping.
Palak Paneer
Tender paneer cubes in a smooth spinach gravy with thoroughly cooked onion, tomato, ginger and garlic. Cumin and garam masala add warmth while keeping the spinach flavor prominent.
Pan con Tomate
Vegan Catalan toast made with rustic bread, Roma tomatoes, jarred minced garlic, extra-virgin olive oil, and fine sea salt. It is simple, bright, and ideal for breakfast or a snack.
Pan-Seared Lemon Herb Salmon
Skillet-seared salmon fillets with a crisp golden surface, bright lemon, garlic butter, parsley, and dill. A fast weeknight dinner with fresh herb flavor.
Paneer Butter Masala
Tender paneer cubes in a creamy tomato-butter sauce with gently cooked onion, fresh ginger, garlic, and warming ground spices. Fresh cilantro adds a bright finish to this home-style Indian main dish.
Pannekoeken
Large, thin Dutch pancakes cooked on the stovetop in a skillet. They are made from a simple batter of flour, eggs, milk, butter, and salt, then finished with granulated sugar.
Paprika Chicken with Potatoes and Greens
Paprika-roasted chicken thighs and golden potatoes with tender zucchini, wilted spinach and a bright lemon finish. An easy, satisfying everyday lunch or dinner.
Paprika Potatoes and Greens with Smoked Trout
A warm potato skillet with golden zucchini, sweet paprika and tender spinach, finished with flaky smoked trout and bright lemon juice.
Pea Corn Noodle Bowls
Mild vegan noodle bowls with peas, corn, carrots, and a simple kid-friendly sauce. This quick, colorful meal is easy to serve in bowls for family dinners.
Pea Leek Rice Pantry Bowl
A soft, buttery rice bowl with sweet leeks, green peas, baby spinach, and fresh parsley. Cozy, generous, and fit for a quiet pantry supper.
Peach Raspberry Yogurt Smoothie
A creamy, sippable peach and raspberry smoothie with Greek yogurt protein and flaxseed fiber. This quick blender drink is smooth, summery, and thin enough to sip through a straw.
Peanut Butter Apple Toast
A quick whole-grain toast topped with creamy peanut butter, crisp apple slices, cinnamon, pumpkin seeds, ground flaxseed, and maple syrup.
Peanut Butter Banana Toast
Ultra-simple toast with creamy peanut butter and sliced banana, using exactly 3 ingredients.
Peanut Butter Berry Oat Cups
No-bake vegan oat cups with peanut butter, oats, berries and pumpkin seeds. Allow 55 minutes elapsed, including 10 minutes of preparation and 45 minutes of refrigerator chilling.
Peanut Tofu Broccoli Noodles
Tender spaghetti, crisp tofu, broccoli, and carrots are tossed in a mild peanut soy sauce. This quick plant-based dinner is family-friendly and weeknight-ready.
Peanut Tofu Noodle Curry
A cozy one-pot vegan noodle curry with tofu, peanut butter, broccoli, carrots, and coconut milk. It is creamy, saucy, and built from standard grocery-store ingredients.
Peanut-Lime Tempeh Broccoli Pan
Tempeh, broccoli, carrots, and sugar snap peas roast across two rimmed sheet pans and get tossed with a bright peanut-lime sauce. It is a vegan, plant-based main dish with a simple sheet-pan method.
Pear Cheddar Bites
A two-ingredient Saturday snack with sweet pears and cheddar cheese for a kid-friendly family plate.
Pear Cheddar Slices
Sweet pear slices paired with cheddar cheese for an easy two-ingredient snack. This simple vegetarian snack is kid-friendly and sized for a family of 4.
Pepper Potato Denver Omelet
A vegetarian Denver-style omelet filled with tender potatoes, bell peppers, onions, cheddar, and herbs. Whole eggs keep it hearty, high-protein, and breakfast-ready without the ham.
Persian Orange Cardamom Rice Pudding
Creamy rice pudding with orange zest, cardamom, cinnamon and sliced almonds. Allow about 70 minutes, including heat-up time and the final five-minute rest.
Peruvian Dulce de Leche Alfajor Cookies
Tender alfajor sandwich cookies filled with homemade dulce de leche and dusted with powdered sugar. Allow about 4 hours, with dough preparation overlapping the filling bake and all components cooled before assembly.
Peruvian Green Sauce Chicken
Grilled-style chicken thighs with a bright cilantro-jalapeño-lime green sauce and charred Yukon Gold potatoes. This Peruvian-inspired dinner is weeknight-friendly and finished in a grill pan.
Pesto Tofu Potato Green Beans
Roasted tofu and baby potatoes with green beans, mushrooms and bell pepper, finished with vegan pesto and lemon. Two large trays give the ingredients space to roast.
Pesto Zucchini, Sweet Corn, and Cherry Tomato Pizza
A colorful pesto pizza topped with tender zucchini, sweet corn, juicy cherry tomatoes, and bubbling mozzarella.
Pierogi with Potato and Cheese
Boiled Polish-style dumplings filled with Yukon Gold potatoes, sharp cheddar cheese, and savory yellow onion. Finished with unsalted butter, they are a vegetarian comfort-food classic.
Pineapple Chile Mushroom Tacos
Vegetarian tacos filled with browned cremini mushrooms, sweet fresh pineapple, poblano chile, red onion, and cilantro. The filling is skillet-cooked and served in warm corn tortillas.
Pineapple Cottage Cheese Cups
A cool two-ingredient vegetarian afternoon snack with cottage cheese and pineapple chunks for two adults and two children.
Pineapple Zucchini Lime Smoothie
A bright, sippable summer blender smoothie with tropical pineapple, fresh zucchini, creamy banana, coconut water, and lime. It is refreshing, smooth, vegan, and beginner-friendly.
Pinto Bean Quesadilla Wedges
Crispy plant-based quesadilla wedges filled with pinto beans, corn, zucchini, mild salsa, and dairy-free cheddar. They are mild, quick, and easy for kids to pick up.
Plum Grape Crunch Smoothie Bowl
A thick spoonable black plum and frozen red grape smoothie bowl finished with granola and sliced almonds for crunch. It is no-cook, beginner-friendly, and built for a cool summer breakfast.
Poached Dill Yogurt Salmon
Tender salmon fillets are gently poached with lemon and aromatics, then served with a tangy Greek yogurt sauce with fresh dill, cucumber, and shallot.
Portobello Pinto Wraps
Portobello, pinto bean, pepper and onion wraps with crisp romaine. Allow about 45 minutes, warming the tortillas before cooking the filling.
Portobello Potato Souvlaki Pan
Roasted portobello mushrooms, baby potatoes, zucchini and red onion with lemony hummus sauce and parsley.
Potato Black Bean Breakfast Hash
A mild vegan breakfast hash with frozen diced potatoes, black beans, corn, bell pepper and salsa. Allow about 35 minutes, plus time to cool children’s portions to a comfortable eating temperature.
Potato Cabbage Cottage Gratin
Potato, cabbage and leek gratin with cream, cheddar and rosemary. Use a deep 9-by-13-inch dish and allow about 125 minutes for preparation, staged cooking and the final ten-minute rest.
Potato Gnocchi with Sage Butter
Packaged potato gnocchi are tossed in nutty browned butter with fresh sage, lemon, and vegetarian Parmesan cheese. A quick vegetarian dinner with rich flavor and simple grocery-store ingredients.
Potato Kale Tomato Skillet with Egg Ribbons
Crisp-tender potatoes, kale, and tomatoes make a hearty Mediterranean dinner skillet with thin egg ribbons folded in as an accent.
Potato Pea Garden Cakes
Potato-pea cakes with eggs, cheddar and butter. Allow time for the mash to cool and for frying in uncrowded batches.
Potato Pea Road Pasties
Golden pie crust pasties filled with potatoes, peas, carrots, onions and rosemary, with extra vegetable filling served alongside. Allow about 90 minutes, including shaping, cooling the filling, baking and the final rest; pastry and vegetable size affect the timing.
Potato Pepper Egg Breakfast Burrito
A hearty make-ahead vegetarian breakfast burrito centered on scrambled eggs, skillet potatoes, bell peppers, pinto beans, cheese, and salsa.
Potato-Mushroom-Kale Hash with Smoked Salmon
A quick Pacific Northwest breakfast hash with crisp Yukon Gold potatoes, savory mushrooms, tender kale, and a small smoked salmon garnish.
Prosciutto, Arugula, and Parmesan Pizza
A crisp tomato and mozzarella pizza finished after baking with silky prosciutto, peppery arugula, and savory shaved Parmesan.
Provençal Vegetable Bouillabaisse
This vegan, seafood-free Provençal stew layers fennel, leeks, garlic, tomatoes, potatoes, and white beans in a thyme-scented vegetable broth. Orange zest and bay leaf give it a bright bouillabaisse-inspired finish without fish, wine, rouille, or animal products.
Pumpkin Black Bean Chili
A hearty black bean and tomato chili with savory spices and pumpkin puree for a thick, spoonable texture. The pumpkin adds body and earthy richness without making the chili sweet.