Cold Cereal with Milk and Banana
A simple bowl of crisp corn flakes with cold whole milk, sliced banana, cinnamon, and brown sugar. It is a quick, classic American breakfast or light meal.
PlumTally
Recipe Combos
Shoppable recipe combinations with matched ingredients and store-ready product options.
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Colombian Tomato-Scallion Eggs with Arepa
Soft Colombian-style scrambled eggs with fresh Roma tomato and scallions, served alongside golden pan-cooked corn arepas.
Corn and Potato Chowder
A creamy vegetarian American-style chowder with sweet corn, tender Yukon gold potatoes, vegetable stock, onion, milk, and celery. It is simple, comforting, and made on the stovetop.
Corn Poblano and Black Bean Tortilla Soup
A plant-based tortilla soup with black beans, corn, poblano peppers, tomato broth, and crisp corn tortilla strips. It is hearty enough for lunch and made with common grocery-store ingredients.
Corn Zucchini Rice Skillet
A mild rice skillet with corn, zucchini, black beans and tomatoes.
Cornmeal Johnnycakes with Eggs
Golden cornmeal johnnycakes served with eggs for a simple vegetarian breakfast or brunch. They cook quickly on a griddle and pair well with butter and maple syrup.
Cottage Cheese Peaches
A simple healthy Wednesday afternoon snack with creamy cottage cheese and sweet peaches. This no-cook vegetarian snack is portioned for two adults and two children.
Cozy Lentil Noodle Soup
A mild noodle soup with red lentils, carrots, celery and peas. Allow about 45 minutes, including bringing the broth to a boil and fully cooking the peas.
Cranberry Meringue Nests
Crisp individual meringue nests filled with lightly sweetened vanilla whipped cream and tart cranberry compote. A bright, delicate dessert for an autumn meal.
Cranberry Orange Shortbread Bars
Buttery, golden shortbread topped with a smooth, glossy cranberry-orange layer. These bright, tangy squares pair a crisp base with soft, sliceable fruit.
Creamy Applesauce Oats
Microwave oats made with soy milk, applesauce, banana, and cinnamon for a warm kid-friendly breakfast.
Creamy Chicken Broccoli Pasta
Creamy penne with chicken, broccoli and Parmesan. Cook pasta to its package timing and finish it gently in the sauce.
Creamy Egg Salad and Lettuce Sandwich
A creamy, lightly seasoned egg salad sandwich layered with crisp romaine lettuce on soft white bread. It makes a quick, satisfying small lunch.
Creamy Lentil Tomato Pasta
A creamy red lentil and tomato pasta with spinach. Allow extra simmering time if the lentils need longer to soften.
Creamy Pea Pesto Potato Bowls
Mild plant-based potato bowls with chickpeas, spinach, and a creamy pea-basil pesto. A quick, family-friendly dinner made with common grocery-store ingredients.
Creamy Pumpkin Sage Pasta
Penne coated in a silky, savory pumpkin cream sauce with fresh sage, garlic, and Parmesan. A small pinch of ground nutmeg adds warmth without making the sauce sweet.
Creamy Salmon Pasta
Linguine is tossed with seared salmon, baby spinach, lemon, Parmesan, and a simple heavy cream sauce. It is a quick pescatarian weeknight pasta with bright citrus and a rich finish.
Creamy Tahini White Bean Veggie Pasta
A creamy plant-based, vegan, and vegetarian lunch pasta with cannellini beans, broccoli, cherry tomatoes, spinach, and tahini sauce. It is dairy-free and egg-free, made with standard wheat penne pasta.
Creamy White Bean Asparagus Toasts
Creamy white bean and asparagus toasts with lemon, garlic and arugula. Serve extra topping alongside; allow about 30 minutes, including toast batches as needed.
Creme Brulee
Classic French baked custard for six ramekins, made with heavy cream, six large egg yolks, vanilla, and a thin caramelized sugar crust. The sugar crust is caramelized only after the custards are fully chilled.
Crepes with Lemon and Sugar
Thin French crepes made with flour, whole eggs, milk, butter, sugar, and fresh lemon. A bright squeeze of lemon and a sugared finish keep them simple and classic.
Crispy Chicken Cutlet Sandwich
A large, satisfying lunch sandwich filled with a golden panko-crusted chicken cutlet, crisp romaine, juicy tomato, and creamy mayonnaise. Toasted rolls help keep every bite crisp.
Crispy Chickpea Dill Cakes
Crispy chickpea and potato cakes with fresh dill, Dijon mustard, lemon, and baby spinach. They are simple, savory, plant-based, and made with common grocery ingredients.
Crispy Rice Cucumber and Chili Crisp Tofu
Skillet-crisped jasmine rice forms a crunchy base for crispy tofu, cool cucumber, scallions, soy sauce, and vegan chili crisp heat. This plant-based dinner bowl is swicy, fast, and high-texture.
Crispy Shredded Hash Browns
Golden, pan-crisped shredded potatoes with buttery edges, a tender center, and classic American breakfast flavor.
Crispy Tofu Pikliz Rice Bowls
Crispy skillet tofu sits over jasmine rice with a tangy, crunchy cabbage-carrot-habanero pickle inspired by Haitian pikliz. This high-texture vegan bowl is bold, bright, and dinner-ready.
Croque Madame with Mushrooms
This vegetarian French-style toasted sandwich layers sautéed cremini mushrooms, cheesy béchamel made with Cabot Seriously Sharp cheddar, and crisp white sandwich bread. A fully cooked fried egg on top makes it a Croque Madame.
Croque Monsieur with Mushrooms
A vegetarian French-style toasted sandwich with sautéed cremini mushrooms, creamy béchamel, sandwich bread, and Cabot cheddar cheese.
Crunchy Cabbage Dumpling Bowls
Tofu, cabbage and brown rice bowls with soy-ginger sauce and fresh cabbage crunch. Allow about 45 minutes using already-cooked rice.
Crunchy Tempeh Peanut Slaw Wraps
Plant-based flour tortilla wraps filled with savory browned tempeh, crunchy cabbage-carrot slaw, and creamy peanut dressing. A satisfying vegan lunch with bold flavor and crisp texture.
Cucumber Cabbage Tofu Rice Salad
A vegan Korean-inspired rice salad with extra-firm tofu, crisp cucumber, green cabbage, carrots, and green onions. A simple soy sauce, sesame oil, and rice vinegar dressing brings savory, tangy flavor.
Cucumber Cheddar Bites
Cucumber rounds topped with cheddar cheese for a crisp Thursday snack. This simple, kid-friendly vegetarian bite serves a family of 4.
Cucumber Cream Cheese Rounds
Crisp cucumber slices topped with cream cheese for a simple two-ingredient vegetarian snack. Kid-friendly and fresh for a family of 4.
Cucumber Hummus Crunch Plates
A very simple vegan snack plate with store-bought hummus, crunchy spring vegetables, whole wheat pita, pumpkin seeds, lemon, and olive oil. It works well as a quick plant-based lunch or fiber-forward snack.
Cucumber Raita
A cooling yogurt side with grated English cucumber, ground cumin, and fresh cilantro. A little fresh mint adds brightness to this creamy, home-style Indian accompaniment.
Curried Chickpea Cauliflower Rice
Curried chickpeas, cauliflower, potatoes and zucchini roasted across two sheet pans, then finished with hot brown rice, lemon and cilantro.
Dal Tadka
Soft red lentils simmered with turmeric, yellow onion, and tomato, finished with sizzling cumin-garlic ghee, crushed red pepper flakes, and fresh cilantro.
Danish Apple-Cinnamon Rye Porridge
A warm, creamy Danish-inspired breakfast porridge made with stale rye bread, fresh apple, cinnamon, and oat milk. Maple syrup adds gentle sweetness while preserving the hearty rye flavor.
Deconstructed Eggplant Parmesan Pasta
Quick stovetop penne combines tender sautéed eggplant with marinara, melted mozzarella, and vegetarian Parmesan. It delivers classic eggplant Parmesan flavors without breading or baking.
Denver Omelet with Hash Browns
A meatless Denver-style omelet with eggs, green bell pepper, yellow onion, vegetarian cheddar cheese, and crisp hash browns. This stovetop breakfast is hearty, simple, and brunch-ready.
Detroit-Style Pepperoni Pizza
Thick, airy pan pizza layered with pepperoni, caramelized edge-to-edge cheese, and bold tomato sauce stripes.
Dijon Tofu Potato Tray
Dijon-coated tofu, potatoes, carrots and green beans roasted until tender. Allow about 65 minutes, cutting the potatoes small enough to cook through with the carrots.
Doubles with Curried Channa
A Trinidad and Tobago vegan bara flatbread sandwich filled with curried canned chickpeas and common curry spices. Serve it as a light meal or street-food-style sandwich.
Dovga
Azerbaijani vegetarian yogurt-and-herb soup made with chickpeas, rice, and lots of fresh herbs. Serve it for lunch or dinner, warm or lightly chilled.
Draniki Potato Pancakes
Belarusian-style grated russet potato pancakes made with yellow onion, egg, flour, milk, salt, and canola oil. They fry up crisp at the edges and tender inside, suitable for breakfast or as a vegetarian side dish.
Dry-Fried Green Beans
Vegetarian Sichuan-style gan bian green beans are dry-fried in a hot wok until blistered, then tossed with garlic, ginger, scallions, crushed red pepper flakes, soy sauce, and finely chopped cremini mushrooms for savory depth.
Dutch Split Pea Soup
A thick, meatless Dutch-style split pea soup with leeks, carrots, Yukon Gold potatoes, celery, vegan low-sodium vegetable broth, and bay leaf.
Edamame Avocado Rice Paper Rolls with Ginger Dip
Fresh vegan rice paper rolls filled with edamame, avocado, crisp cucumber, and carrots. Serve them with a bright ginger tamari dipping sauce for a plant-forward lunch.