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Culina Populi
Creative dinners and cocktails for gathering well
The recipe collection

Big flavor. Practical ingredients.

Explore straightforward recipes, adjust the portions, and build one shopping list for the week.

Make dinner something to enjoy.Clear instructions, satisfying flavors, and room for everyone at the table.

Meals & Deals

Three dinners inspired by this week’s Hannaford sales. Choose a meal, adjust the servings, and add ingredients to one combined shopping list.

Sales flyer: September 27–October 3, 2026

Four servings · 2 lb protein per meal · Dairy-free · 30 minutes or less. Flyer prices apply to the advertised products and package sizes; availability may vary by store.

View the Hannaford sales flyer

Three dinners inspired by this week’s Market Basket sales. Choose a meal, adjust the servings, and add ingredients to one combined shopping list.

Sales flyer: September 27–October 3, 2026

Four servings · 2 lb protein per meal · Dairy-free · 30 minutes or less. Flyer prices apply to the advertised products and package sizes; availability may vary by store.

View the Market Basket sales flyer

Browse meals

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Lemon-Garlic Chicken with Red Potatoes & Carrots
Meals & Deals · Market Basket · 30 min

Lemon-Garlic Chicken with Red Potatoes & Carrots

Golden chicken cutlets with lemon, garlic, crisp red potatoes and sweet roasted carrots.

View recipe

4 servings · 2 lb protein

Ingredients

  • 2 lb Chicken breasts Flyer deal · Springer boneless & skinless · $3.99/lb
  • 1.5 lb Red potatoes Flyer deal · 5 lb bag · $2.99
  • 1 lb Carrots Flyer deal · 5 lb bag · $2.99
  • 4 tbsp Olive oil
  • 2 Lemons
  • 4 Garlic cloves, minced
  • 1 tsp Dried oregano
  • 1 tsp Salt
  • 0.5 tsp Black pepper
  • 2 tbsp Fresh parsley, chopped

Method

  1. Heat the oven to 425°F. Cut the potatoes into ½-inch pieces and the carrots into thin coins. Microwave the potatoes in a covered microwave-safe bowl with 2 tbsp water for 5 minutes; drain and pat dry.
  2. Toss the potatoes and carrots with 2 tbsp oil, half the salt and half the pepper. Spread on a large sheet pan and roast for 18–20 minutes, turning halfway through.
  3. While the vegetables roast, slice the chicken horizontally into thin cutlets. Mix the remaining oil, zest and juice of 1 lemon, garlic, oregano and remaining salt and pepper. Coat the cutlets.
  4. Sear the chicken in batches on a hot Blackstone or large skillet over medium-high heat, about 3–5 minutes per side, until the thickest part reaches 165°F. Do not crowd the cooking surface. Serve with the vegetables, parsley and wedges of the remaining lemon.
Ginger Beef & Cabbage Rice Bowls
Meals & Deals · Market Basket · 30 min

Ginger Beef & Cabbage Rice Bowls

Quick-seared beef strips and tender-crisp cabbage in a glossy ginger sauce, served over jasmine rice.

View recipe

4 servings · 2 lb protein

Ingredients

  • 2 lb Thin-sliced beef for stir fry Flyer deal · Market Basket fresh cut · $7.99/lb
  • 2 cup Dry jasmine rice
  • 1 lb Green cabbage Flyer deal · $0.59/lb
  • 0.5 lb Carrots Flyer deal · 5 lb bag · $2.99
  • 0.25 cup Soy sauce
  • 2 tbsp Brown sugar
  • 2 tbsp Rice vinegar
  • 1 tbsp Fresh ginger, grated
  • 4 Garlic cloves, minced
  • 2 tbsp Neutral oil
  • 1 tsp Sesame oil
  • 2 tsp Cornstarch
  • 0.25 cup Water
  • Water for rice, according to package directions

Method

  1. Start the rice according to its package directions. Thinly shred the cabbage and cut the carrots into matchsticks. Pat the beef dry.
  2. Whisk soy sauce, brown sugar, vinegar, ginger, garlic, sesame oil, cornstarch and ¼ cup water together.
  3. Heat 1 tbsp neutral oil on a hot Blackstone or in a large skillet. Sear the beef in batches for 2–3 minutes, then transfer to a plate. Cook whole-cut beef to 145°F and allow a 3-minute rest.
  4. Add the remaining oil, cabbage and carrots. Stir-fry for 4–5 minutes until tender-crisp. Return the beef, add the sauce and toss for 1–2 minutes until glossy and thickened. Serve over rice.
Smoky Baked Cod with Potato Wedges & Slaw
Meals & Deals · Market Basket · 30 min

Smoky Baked Cod with Potato Wedges & Slaw

Paprika-seasoned cod with a golden breadcrumb topping, roasted red potatoes and crisp vinegar slaw.

View recipe

4 servings · 2 lb protein

Ingredients

  • 2 lb Cod fillets Flyer deal · Wild all natural · previously frozen · $10.99/lb
  • 1.5 lb Red potatoes Flyer deal · 5 lb bag · $2.99
  • 0.75 lb Green cabbage Flyer deal · $0.59/lb
  • 0.25 lb Carrots Flyer deal · 5 lb bag · $2.99
  • 0.5 cup Panko breadcrumbs (dairy-free)
  • 4 tbsp Olive oil
  • 1 tsp Smoked paprika
  • 1 tsp Garlic powder
  • 1 tsp Salt
  • 0.5 tsp Black pepper
  • 1 Lemon
  • 2 tbsp Apple cider vinegar
  • 1 tsp Honey

Method

  1. Heat the oven to 425°F. Cut the potatoes into slim wedges, microwave covered with 2 tbsp water for 5 minutes, then drain and dry. Toss with 1½ tbsp oil, half the garlic powder, ¼ tsp salt and ¼ tsp pepper. Roast on a large sheet pan for 18–20 minutes.
  2. Pat thawed cod dry and portion into four pieces. Place on a separate lined tray. Season with paprika, remaining garlic powder, ½ tsp salt and remaining pepper. Mix panko with 1½ tbsp oil and press gently onto the fish.
  3. After the potatoes have roasted for 5 minutes, place the cod in the oven. Bake for 10–15 minutes, depending on thickness, until the fish reaches 145°F and flakes easily.
  4. While the trays cook, finely shred cabbage and carrots. Toss with vinegar, honey, remaining 1 tbsp oil and remaining ¼ tsp salt. Serve the cod with potatoes, slaw and lemon wedges.
Korean Beef Rice Bowls
Meals & Deals · 30 min

Korean Beef Rice Bowls

Sweet-savory Korean-style beef over jasmine rice with crisp cucumber and carrot.

View recipe

4 servings · 2 lb meat

Ingredients

  • 2 lb Ground beef Flyer deal · 80% lean family pack · $2.99/lb
  • 4 Garlic cloves, minced
  • 1 tbsp Fresh ginger, grated
  • ½ cup Soy sauce
  • ¼ cup Brown sugar
  • 2 tbsp Rice vinegar
  • 1 tbsp Sesame oil
  • 2 cup Dry jasmine rice
  • 2 Cucumbers
  • 3 Carrots
  • Sriracha, optional
  • Water for rice, according to package directions

Method

  1. Start the jasmine rice according to its package directions. While it cooks, thinly slice the cucumbers and grate or julienne the carrots.
  2. Whisk together the soy sauce, brown sugar, rice vinegar and sesame oil.
  3. Brown the beef in a large skillet over medium-high heat for 7–8 minutes, breaking it into small pieces. Drain excess fat. Stir in the garlic and ginger for 30–60 seconds.
  4. Add the sauce and simmer for 2–4 minutes until it coats the beef and the ground beef reaches 160°F. Serve over rice with the raw cucumber and carrot. Add sriracha if desired.
Crispy Honey-Dijon Chicken with Sweet Potatoes & Broccoli
Meals & Deals · 30 min

Crispy Honey-Dijon Chicken with Sweet Potatoes & Broccoli

Crisp chicken pieces in a honey-Dijon glaze with roasted sweet potatoes and broccoli.

View recipe

4 servings · 2 lb meat

Ingredients

  • 2 lb Boneless skinless chicken breasts Flyer deal · Family pack · $1.99/lb
  • 2 Medium-large sweet potatoes Flyer deal · $0.99/lb
  • 1 Large broccoli head Flyer deal · $1.99/bunch
  • 2 tbsp Olive oil
  • 2 tbsp Cornstarch
  • 1½ tsp Kosher salt
  • ½ tsp Black pepper
  • ¼ cup Honey
  • ¼ cup Dijon mustard
  • 2 tbsp Water
  • 1 tbsp Apple-cider vinegar
  • 2 Garlic cloves, minced
  • ½ tsp Smoked paprika
  • Garlic powder, to taste

Method

  1. Heat the oven to 450°F. Cut the sweet potatoes into ½-inch cubes and broccoli into small florets. Toss the potatoes with 1 tablespoon of the olive oil and part of the salt and pepper. Spread on a large sheet pan and roast for 10 minutes.
  2. Add the broccoli to the pan and toss with the potatoes and remaining oil on the pan. Roast another 8–10 minutes, until the vegetables are tender; allow extra time if needed.
  3. Meanwhile, cut the chicken into small, even bite-size pieces and pat dry. Toss with the cornstarch, remaining salt and pepper, and garlic powder. Whisk honey, Dijon, water, vinegar, minced garlic and smoked paprika in a bowl.
  4. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add chicken in a single layer; cook in batches if necessary. Leave untouched for 3 minutes, then turn and cook another 4–5 minutes until golden and cooked to 165°F.
  5. Reduce heat to medium-low. Add the honey-Dijon sauce and toss for 1–2 minutes until it coats the chicken. Serve with the roasted vegetables.
Apple-Cider Chicken & Stuffing Skillet
Meals & Deals · 30 min

Apple-Cider Chicken & Stuffing Skillet

Tender chicken cutlets with apple, onion and an herbed cider-Dijon sauce over stuffing.

View recipe

4 servings · 2 lb meat

Ingredients

  • 2 lb Boneless skinless chicken breasts, thin cutlets Flyer deal · Buy family-pack breasts and slice thin · $1.99/lb
  • 1 Apple Flyer deal · Select tote apples · $0.99/lb
  • 1 Yellow onion
  • 2 tbsp Olive oil
  • 1½ cups Apple cider
  • ¾ cup Chicken broth (skillet sauce)
  • 1 tbsp Dijon mustard
  • 1 tsp Dried sage
  • 1 tsp Dried thyme
  • ½ tsp Garlic powder
  • 1½ tsp Kosher salt
  • ½ tsp Black pepper
  • 12 oz Dry stuffing mix
  • Additional chicken broth or water for stuffing, amount on package
  • Dairy-free butter or olive oil for stuffing, amount on package

Method

  1. Prepare 12 ounces of dry stuffing mix (two standard 6-ounce boxes) according to package directions. Use broth instead of water if the package allows, and dairy-free butter or olive oil in place of regular butter. Check the mix ingredients if avoiding dairy.
  2. While the stuffing cooks, thinly slice the apple and onion. Season thin chicken cutlets with part of the salt and pepper.
  3. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for about 3 minutes per side, working in batches as needed. Transfer to a plate; the chicken may need further cooking in the sauce.
  4. Add the apple and onion to the skillet and cook for 3–4 minutes. Stir in the cider, ¾ cup broth, Dijon, sage, thyme, garlic powder and remaining salt and pepper. Simmer for 4–5 minutes.
  5. Return chicken and its juices to the skillet. Gently simmer for 3–5 minutes or until the thickest part reaches 165°F. Serve the chicken and apple-cider sauce over the prepared stuffing.
Creamy Lemon Chicken Risoni (Orzo)
Weeknight · 35 min

Creamy Lemon Chicken Risoni (Orzo)

Golden lemon-garlic chicken over creamy Parmesan orzo with baby spinach.

View recipe

4 servings

Ingredients

  • 2 Boneless skinless chicken breasts, halved horizontally
  • 1 tsp Minced garlic
  • 1 tsp Dried oregano
  • 1 tsp Sweet paprika
  • 1 tsp Onion powder
  • 4 tbsp Olive oil
  • 1 tsp Sea salt flakes
  • ½ tsp Black pepper
  • 1 ½ oz Butter
  • 1 Lemon, sliced
  • 1 ¼ cups Orzo (risoni)
  • 2 cups Chicken stock
  • 1 cup Heavy cream
  • 2 tbsp Lemon juice
  • 1 tsp Dijon mustard
  • 2 cups Baby spinach
  • 1 cup Grated Parmesan
  • ½ tsp Black pepper (orzo)
  • Fresh parsley, optional garnish

Method

  1. Mix the garlic, oregano, paprika, onion powder, olive oil, salt, and pepper. Coat the chicken evenly in the seasoned oil.
  2. Heat a large skillet over medium-high heat. Cook the chicken for about 4–5 minutes per side until browned and cooked through. During the final 2 minutes, add the butter and lemon slices and let the lemon lightly caramelize. Transfer the chicken and lemon to a plate.
  3. Add the orzo, chicken stock, cream, lemon juice, and Dijon to the same skillet. Bring to a gentle simmer, then reduce to medium-low and cook 10–12 minutes, stirring often, until the orzo is tender and the sauce is creamy.
  4. Turn off the heat. Stir in the spinach and Parmesan until the spinach wilts and the cheese melts. Season to taste, then cover for 2–3 minutes to let the sauce settle.
  5. Spoon the creamy orzo into bowls and top with the chicken and caramelized lemon slices.
  6. Check the chicken with a food thermometer: its thickest part must reach 165°F before serving.
Fiesta Shrimp Rice Bowls
Weeknight · 30 min

Fiesta Shrimp Rice Bowls

Lime-spiced shrimp with rice, corn, avocado, tomatoes, jalapeño, and cilantro ranch.

View recipe

4 servings

Ingredients

  • 2 tbsp Olive or avocado oil
  • 2 tbsp Fresh lime juice
  • 1 tsp Smoked paprika
  • 1 tsp Ground cumin
  • ½ tsp Chili powder
  • ½ tsp Garlic powder
  • ½ tsp Salt
  • ½ tsp Black pepper
  • 1 pinch Cayenne pepper, optional to taste
  • 2 tbsp Chopped cilantro
  • 1 lb Raw shrimp, peeled and deveined
  • 2 cups Cooked white rice
  • ¼ cup Red onion, diced
  • ½ cup Cherry tomatoes, halved
  • 1 Jalapeño, sliced, optional
  • 1 Large avocado
  • 15 oz Fire-roasted corn, drained
  • ½ cup Creamy jalapeño or cilantro ranch, for serving
  • Extra cilantro or lime wedges, optional garnish

Method

  1. Whisk the oil, lime juice, paprika, cumin, chili powder, garlic powder, salt, pepper, cayenne if using, and cilantro. Toss with the shrimp and let stand about 15 minutes while you prepare the bowls.
  2. Warm the rice and prepare the onion, tomatoes, jalapeño, avocado, and corn.
  3. Heat a large skillet over medium-high. Add the shrimp in a single layer and cook about 2–3 minutes per side, until pink, opaque, and curled into a loose C shape.
  4. Divide rice among the selected number of bowls. Add corn, tomatoes, red onion, avocado, jalapeño if using, and shrimp. Finish with cilantro, lime, and the listed dressing.
Classic Beef Stew
Fall dinners · 2 hr 45 min

Classic Beef Stew

Slow-simmered chuck beef with potatoes, carrots, celery, red wine, thyme, and a rich savory broth.

View recipe

4 servings

Ingredients

  • 1 ⅝ lb Chuck beef, cut into cubes
  • ½ tsp Kosher or cooking salt
  • ½ tsp Black pepper
  • 2 tbsp Olive oil
  • ½ Large onion, diced
  • 2 ½ Garlic cloves, minced
  • 2 Carrots, cut into chunks
  • 1 ½ Celery stalks, sliced
  • ¼ cup All-purpose flour
  • 2 cups Beef stock
  • 1 ⅓ cups Dry red wine
  • 1 ½ tsp Worcestershire sauce
  • 4 tsp Tomato paste
  • 1 ½ Bay leaves
  • 2 ½ sprigs Fresh thyme sprigs
  • 9 ⅓ oz Baby potatoes
  • Fresh parsley, optional garnish

Method

  1. Season the beef with salt and pepper. Heat part of the oil in a heavy pot over medium-high and brown the beef in batches so the pieces develop a deep crust. Transfer browned beef to a plate.
  2. Lower the heat to medium. Add the remaining oil, onion, garlic, carrots, and celery. Cook until the vegetables begin to soften, scraping up browned bits from the pot.
  3. Stir in the flour and cook briefly. Gradually add the beef stock and red wine, stirring until smooth, then mix in Worcestershire and tomato paste.
  4. Return the beef to the pot with the bay leaves, thyme, and potatoes. Bring to a gentle simmer, cover, and cook about 1 hour 45 minutes, stirring occasionally, until the beef is very tender.
  5. Uncover and simmer about 30 minutes more, or until the sauce thickens to your liking. Remove the herbs, adjust seasoning, and serve hot.
Chicken Tortilla Soup
Weeknight · 45 min

Chicken Tortilla Soup

Tomato-chicken soup with black beans, corn, jalapeño, lime, cilantro, and crisp tortilla strips.

View recipe

4 servings

Ingredients

  • 4 tsp Light olive oil
  • ½ Large yellow onion, diced
  • 2 ½ Garlic cloves, minced
  • 1 ½ Jalapeños, seeded and diced
  • 21 ⅓ oz Chicken broth
  • 18 ⅔ oz Crushed tomatoes
  • ⅔ lb Boneless skinless chicken breasts
  • 10 oz Corn, drained
  • 10 oz Black beans, drained and rinsed
  • 1 tsp Chili powder
  • 1 tsp Ground cumin
  • ½ tsp Salt
  • ¼ cup Chopped cilantro
  • 1 tbsp Fresh lime juice
  • ⅛ cup Olive oil for tortilla strips
  • 5 ½ Corn tortillas
  • ½ Avocado, for serving
  • ½ Lime, for serving
  • Sour cream and crumbled cheese, optional toppings

Method

  1. Cut the tortillas into strips. Heat the tortilla-strip oil in a skillet and fry the strips in batches until crisp and golden; drain on paper towels and set aside.
  2. Heat the soup oil in a large pot over medium heat. Cook the onion until softened, then add the garlic and jalapeño and cook until fragrant.
  3. Add chicken broth, crushed tomatoes, chicken breasts, corn, black beans, chili powder, cumin, and salt. Bring to a boil, reduce to a simmer, and cook about 20 minutes or until the chicken is cooked through.
  4. Transfer the chicken to a plate, shred it, and return it to the pot. Simmer another 5 minutes.
  5. Stir in cilantro and lime juice. Ladle into bowls and top with crisp tortilla strips, avocado, and lime wedges.
  6. Check the chicken with a food thermometer: its thickest part must reach 165°F before serving.
Homemade Coconut Cream Pie
Desserts · Chill 3+ hr · one 9-inch pie

Homemade Coconut Cream Pie

A chilled coconut custard pie with whipped cream and toasted coconut.

View recipe

one 9-inch pie

Ingredients

  • 1 Unbaked 9-inch pie crust
  • 4 Large egg yolks
  • ¼ cup Cornstarch
  • 14 oz Full-fat coconut milk
  • 1 cup Half-and-half
  • ⅔ cup Granulated sugar
  • ½ tsp Salt
  • 1 cup Sweetened shredded coconut
  • 2 tbsp Butter
  • 1 tsp Vanilla extract
  • ½ tsp Coconut extract, optional
  • 1 ½ cups Heavy cream (whipped topping)
  • 3 tbsp Confectioners or granulated sugar (whipped topping)
  • 1 tsp Vanilla extract (whipped topping)
  • Extra shredded coconut, optional garnish

Method

  1. Fully blind-bake the pie crust according to your crust directions at 375°F, then cool completely.
  2. Whisk the egg yolks and cornstarch until smooth. In a saucepan, bring the coconut milk, half-and-half, sugar, and salt to a gentle boil and cook about 2 minutes, stirring.
  3. Slowly whisk about ½ cup of the hot coconut mixture into the yolks. Pour back into the saucepan and whisk over medium heat until it bubbles and thickens, then cook about 1 minute more, stirring constantly. Remove from the heat before adding butter and extracts.
  4. Remove from the heat and stir in shredded coconut, butter, vanilla, and coconut extract if using. Spread the filling in the cooled crust, press plastic wrap directly on the surface, and chill at least 3 hours or overnight.
  5. Whip the heavy cream with sugar and vanilla to medium peaks. Spoon or pipe over the chilled pie and garnish with extra coconut if desired.
Rosemary Sea Salt Sweet Potato Rolls
Bread · 3 hr 50 min · 16–20 rolls

Rosemary Sea Salt Sweet Potato Rolls

Soft sweet-potato dinner rolls finished with rosemary, honey butter, and flaky sea salt.

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16–20 rolls

Ingredients

  • ½ cup Warm water, 102–110°F
  • ¼ cup Warm milk, 102–110°F
  • 1 packet Active dry yeast (one 7 g packet)
  • 1 tsp Sugar for proofing
  • ⅓ cup Sugar for dough
  • 2 Large eggs
  • 1 ½ tsp Salt
  • 6 tbsp Butter, melted and cooled
  • 2 ½ tsp Fresh rosemary, minced
  • 1 cup Mashed sweet potato or sweet potato purée
  • 4 ½ cups All-purpose flour (start with 4½ cups; add up to 5 as needed)
  • ¼ cup Butter, room temperature (topping)
  • 2 tbsp Honey (topping)
  • 1 pinch Sea salt, for topping
  • ½ tsp Fresh rosemary, for topping

Method

  1. Combine the warm water and milk. Stir in 1 teaspoon sugar and the yeast; let stand about 5 minutes until foamy.
  2. In a stand mixer fitted with the dough hook, combine the remaining sugar, eggs, salt, melted butter, rosemary, sweet potato, and 4½ cups flour. Pour in the yeast mixture and mix until a smooth, soft dough forms and pulls from the sides of the bowl while remaining slightly tacky. Add only enough extra flour as needed.
  3. Turn the dough onto a lightly floured surface and knead into a smooth ball. Place in a greased bowl, cover, and let rise in a warm place about 1 hour, until doubled.
  4. Divide the dough into 16–20 equal pieces and shape into balls. Arrange seam-side down in a greased, parchment-lined 9×13-inch pan. Cover and let rise another hour.
  5. Bake at 350°F for 20–25 minutes, until deeply golden and about 200°F in the center. Mix the room-temperature butter with honey, brush over the warm rolls, and finish with sea salt and minced rosemary.
Spicy Garlic Lime Chicken
Weeknight · 25 min

Spicy Garlic Lime Chicken

Fast skillet chicken with lime, garlic, cayenne, herbs, and buttery pan juices.

View recipe

4 servings

Ingredients

  • 1 tsp Salt
  • ½ tsp Black pepper
  • ½ tsp Cayenne pepper
  • 2 ½ tsp Garlic powder, divided
  • ½ tsp Dried thyme
  • ½ tsp Dried parsley
  • ½ tsp Paprika
  • ½ tsp Onion powder
  • 4 Boneless skinless chicken breast halves
  • 2 tbsp Butter
  • 1 tbsp Olive oil
  • 3 tbsp Lime juice

Method

  1. Combine the salt, black pepper, cayenne, one-fifth of the measured garlic powder, thyme, parsley, paprika, and onion powder. Season both sides of the chicken with the spice blend.
  2. Heat butter and olive oil in a large heavy skillet over medium heat. Sauté the chicken until golden and cooked through, about 6 minutes per side.
  3. Sprinkle the chicken with the remaining garlic powder and add the lime juice. Cook about 5 minutes more, turning and spooning the pan juices over the chicken so it is evenly coated.
  4. Check the chicken with a food thermometer: its thickest part must reach 165°F before serving.
Easy Pumpkin Trifle
Desserts · 3 hr 10 min · 20 servings

Easy Pumpkin Trifle

Spiced pumpkin cake layered with cheesecake pudding, whipped topping, pecans, and toffee.

View recipe

20 servings

Ingredients

  • 1 Spice cake mix (15.25 oz package)
  • 1 Instant vanilla pudding (3.4 oz package)
  • 1 cup Pumpkin purée
  • ½ cup Water
  • ½ cup Vegetable oil
  • 3 Large eggs
  • 2 tsp Pumpkin pie spice
  • 2 cups Cold milk
  • 2 Cheesecake-flavored instant pudding (3.4 oz packages)
  • 2 cups Whipped topping, thawed
  • 1 cup Chopped toasted pecans
  • 1 cup English toffee bits

Method

  1. Heat the oven to 350°F and grease a 9×13-inch pan. Mix the spice cake mix, vanilla pudding mix, pumpkin, water, oil, eggs, and pumpkin pie spice until combined. Bake about 45–50 minutes, then cool completely and cut into roughly 1-inch cubes.
  2. Whisk the cold milk with the cheesecake-flavored pudding mixes until thickened, about 2 minutes. Fold in the whipped topping.
  3. Layer one-third of the cake cubes in a large trifle bowl, then one-third of the cream mixture, pecans, and toffee bits. Repeat the layers twice more.
  4. Cover and refrigerate at least 1 hour before serving so the layers set.
Roasted Cauliflower & Black Bean Burrito Bowl
Weeknight · 30 min

Roasted Cauliflower & Black Bean Burrito Bowl

Roasted spiced cauliflower with black beans, corn, avocado, tomato, and cilantro-lime rice.

View recipe

4 servings

Ingredients

  • 2 Avocado
  • 1 cup Basmati rice
  • 1 can Black beans (15 oz can), rinsed and drained
  • 1 Medium head cauliflower
  • 2 cups Chicken or vegetable broth
  • 1 Small bunch cilantro
  • 1 cup Frozen corn
  • 2 Lime
  • 2 Tomato
  • 1 Medium yellow onion
  • 3 tsp Chili powder
  • 1 tsp Ground cumin
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Cayenne pepper
  • 1 tsp Salt
  • 4 tbsp Extra-virgin olive oil

Method

  1. Heat the oven to 425°F. Rinse the rice, combine it with the broth, bring to a boil, cover, and cook over low heat 15–18 minutes. Let stand covered 5 minutes.
  2. Cut the cauliflower into bite-size florets. Mix the chili powder, cumin, garlic powder, onion powder, cayenne, and salt. Toss the cauliflower with half the measured oil and half the spice blend. Roast about 20 minutes, flipping halfway.
  3. Dice the onion. Heat the remaining tablespoon of oil in a skillet over medium and cook the onion 3–4 minutes. Add black beans, corn, and the rest of the spice blend and cook another 3–4 minutes.
  4. Dice the tomato, slice the avocado, and mince the cilantro. Stir half of the cilantro and the juice from half the lime into the cooked rice.
  5. Divide rice into bowls and top with cauliflower, the black-bean mixture, tomato, avocado, remaining cilantro, and lime wedges.
Spicy Chili-Garlic Chicken & Broccoli Rice Bowl
Weeknight · 35 min

Spicy Chili-Garlic Chicken & Broccoli Rice Bowl

Roasted chicken and broccoli over basmati rice with a sticky honey chili-garlic sauce.

View recipe

4 servings

Ingredients

  • 2 cups Basmati rice
  • 4 cups Water
  • 1 tsp Salt for rice
  • 1 ½ lb Boneless skinless chicken breasts
  • ¼ cup Cornstarch
  • 1 tsp Salt for chicken
  • 2 Broccoli crowns
  • 4 tsp Toasted sesame oil for broccoli
  • ½ tsp Salt for broccoli
  • ½ tsp Black pepper
  • 2 Garlic cloves
  • 2 tbsp Honey
  • 2 tbsp Chili-garlic sauce
  • 1 tsp Rice vinegar
  • 1 tsp Toasted sesame oil for sauce
  • 1 Small bunch green onions
  • 2 tsp Sesame seeds

Method

  1. Heat the oven to 425°F with a rack in the center. Rinse the rice, combine with water and salt, bring to a boil, cover, and cook over low heat 15–18 minutes. Rest covered 5 minutes.
  2. Cut the chicken into bite-size pieces and toss with cornstarch and salt. Spread on half of a large sheet pan and bake 10 minutes.
  3. Cut the broccoli into bite-size florets. Toss the chicken, then add broccoli to the other half of the pan. Drizzle the broccoli with sesame oil and season with salt and pepper. Return to the oven for about 10 minutes, until chicken and broccoli are cooked.
  4. Mince the garlic and whisk it with honey, chili-garlic sauce, rice vinegar, and the sauce sesame oil. Slice the green onions.
  5. Toss the hot chicken with the sauce. Divide rice, chicken, and broccoli among bowls and finish with green onions and sesame seeds.
  6. Check the chicken with a food thermometer: its thickest part must reach 165°F before serving.
Sausage Wonton Stars
Appetizers · 30 min · 4 dozen

Sausage Wonton Stars

Crisp wonton cups filled with sausage, Colby cheese, peppers, green onion, and ranch.

View recipe

4 dozen

Ingredients

  • 1 Wonton wrappers (12 oz package)
  • 1 lb Bulk pork sausage
  • 2 cups Shredded Colby cheese
  • ½ Medium green bell pepper, chopped
  • ½ Medium sweet red pepper, chopped
  • 2 Green onion bunches, sliced
  • ½ cup Ranch salad dressing
  • Fresh parsley, optional garnish

Method

  1. Heat the oven to 350°F. Lightly press wonton wrappers into 48 greased mini-muffin cups. Bake about 5 minutes, until the edges begin to brown.
  2. Meanwhile, cook the sausage in a large skillet over medium heat, breaking it into crumbles, until no longer pink. Drain well.
  3. Stir the cheese, peppers, green onions, and ranch into the sausage. Spoon about 1 rounded tablespoon into each wonton cup.
  4. Bake another 6–7 minutes, until the filling is hot and the wonton cups are crisp. Serve warm.
  5. Cook the sausage to 160°F; bake filled cups until hot throughout.
Chicken Big Mamou on Pasta
Weeknight · About 1 hr 30 min · one full family batch · approximately 8 servings

Chicken Big Mamou on Pasta

Spicy Cajun chicken and spaghetti with a rich tomato-butter sauce, green onions, garlic, and layered seasonings.

View recipe

one full family batch · approximately 8 servings

Ingredients

  • 1 lb Unsalted butter
  • 1 cup Very finely diced onions
  • 6 Garlic cloves
  • 2 ½ cups Rich chicken stock
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Tabasco sauce
  • 2 Tomato sauce (16 oz cans)
  • 2 tbsp Sugar
  • 2 cups Very finely chopped green onions
  • 2 lb Boneless skinless chicken thighs, ½-inch cubes
  • 1 lb Dry spaghetti
  • 1 tsp Ground cayenne pepper (seasoning mix 1)
  • 1 tsp White pepper (seasoning mix 1)
  • ½ tsp Black pepper (seasoning mix 1)
  • 2 tsp Dried thyme (seasoning mix 2)
  • ½ tsp Dried sweet basil (seasoning mix 2)
  • 1 ½ tsp Salt (seasoning mix 3)
  • ½ tsp Ground cayenne pepper (seasoning mix 3)
  • 1 tsp White pepper (seasoning mix 3)
  • 1 tsp Black pepper (seasoning mix 3)
  • 1 ½ tsp Garlic powder (seasoning mix 3)
  • 1 tsp Ground cumin (seasoning mix 3)
  • ½ tsp Dried sweet basil (seasoning mix 3)

Method

  1. Complete all chopping and make three seasoning blends. Mix 1: cayenne, white pepper, black pepper, and 1 minced garlic clove. Mix 2: thyme, basil, and 1 minced garlic clove. Mix 3: salt, cayenne, white pepper, black pepper, garlic powder, cumin, and basil.
  2. Toss the cubed chicken thoroughly with seasoning mix 3, cover, and set aside while the sauce starts.
  3. In a 4-quart saucepan over low-medium heat, melt 1½ sticks of the butter. Add the diced onion and 4 whole garlic cloves and sauté about 5 minutes. Stir in seasoning mix 1 and cook about 15 minutes, stirring occasionally. Add seasoning mix 2 and cook about 5 minutes more, until the onions are dark amber.
  4. Add chicken stock, Worcestershire, and Tabasco. Bring to a fast simmer and cook about 8 minutes, stirring often. Stir in tomato sauce, sugar, and 1 cup green onions. Simmer gently, uncovered, about 40 minutes.
  5. While the sauce simmers, melt another 1½ sticks of butter in a large skillet. Sauté the remaining green onions about 3 minutes, then add the seasoned chicken and cook about 10 minutes, stirring frequently, until just done.
  6. Combine the finished sauce with the chicken skillet, scraping in the flavorful browned bits. Cook the spaghetti, drain it, return it to the pot, and toss with the remaining butter. Serve the saucy chicken over the spaghetti.
  7. Check the chicken with a food thermometer: its thickest part must reach 165°F before serving.
Potato Soup with Bacon and Sausage
Fall dinners · About 1 hr · one family-size pot

Potato Soup with Bacon and Sausage

Rich potato soup with crisp bacon, hot Italian sausage, white cheddar, cream, and green onions.

View recipe

one family-size pot

Ingredients

  • 1 lb Bacon, cut into small pieces
  • 2 lb Hot Italian sausage
  • 4 tbsp Butter
  • 1 Medium yellow onion, chopped
  • 4 Large garlic cloves, minced
  • ½ cup All-purpose flour
  • 2 ½ lb Gold or russet potatoes, 1-inch cubes
  • 4 cups Chicken broth
  • 2 cups Whole milk
  • 1 ½ cups Heavy cream
  • ½ tsp Chili powder
  • 8 oz Shredded white cheddar
  • 4 Green onions, for topping
  • Salt, to taste
  • Black pepper, to taste

Method

  1. Cook the bacon in a large Dutch oven over medium heat until crisp. Transfer the bacon to a plate, leaving the rendered fat in the pot.
  2. Add the butter, onion, and a generous pinch of salt. Cook about 5 minutes until just tender. Add the garlic and cook until fragrant.
  3. Sprinkle the flour over the onions and stir until a smooth roux forms. Deglaze with about half of the chicken broth, scraping the browned bits from the bottom.
  4. Add the potatoes, remaining broth, milk, cream, chili powder, and salt and black pepper to taste. Bring to a gentle simmer and cook, stirring, until the potatoes are fork-tender; avoid a hard boil after adding dairy.
  5. While the soup cooks, brown and crumble the sausage in a separate skillet; drain excess fat.
  6. Reduce the soup to a simmer and gradually stir in the cheddar until melted. Simmer at least 15 minutes, or until the soup reaches your preferred thickness. Stir the bacon and sausage back in and serve topped with more cheese and green onions.
  7. Cook the Italian sausage to 160°F before adding it to the soup.
Easy Tuna Casserole
Weeknight · 33 min

Easy Tuna Casserole

Classic creamy tuna-and-egg-noodle casserole under a buttery cheddar-panko topping.

View recipe

4 servings

Ingredients

  • 2 cups Dry egg noodles
  • 2 tsp Butter
  • ½ Small onion, diced
  • 1 ½ Celery ribs, diced
  • 2 cans Canned tuna (5 oz each), drained — use 2–3 cans to taste
  • ½ cans Condensed cream of mushroom soup (10.5 oz)
  • ¼ cup Milk
  • ⅔ cup Shredded cheddar cheese
  • 2 tsp Chopped fresh parsley
  • ⅓ cup Panko bread crumbs (topping)
  • 2 tsp Melted butter (topping)
  • ⅓ cup Shredded cheddar cheese (topping)
  • 2 tsp Chopped fresh parsley (topping)

Method

  1. Heat the oven to 425°F. Combine the panko, melted butter, topping cheddar, and topping parsley; set aside.
  2. Cook the egg noodles until al dente according to the package. Drain and rinse briefly under cold water.
  3. Cook the onion and celery in the tablespoon of butter until tender, about 5–7 minutes.
  4. In a large bowl, combine the noodles, onion mixture, tuna, mushroom soup, milk, cheddar, and parsley. Mix well.
  5. Spread in a 2-quart casserole dish and cover with the crumb topping. Bake 18–20 minutes, until hot and bubbly.
  6. The center of the casserole should reach 165°F before serving.
Chicken and Apples with Cider Honey Butter
Fall dinners · About 1 hr

Chicken and Apples with Cider Honey Butter

Sheet-pan chicken with apples, sweet potato, green beans, red onion, and a sticky cider-honey glaze.

View recipe

4 servings

Ingredients

  • 1 ⅓ lb Bone-in, skin-on chicken thighs
  • 4 tsp Oil for chicken
  • 1 ½ tsp Kosher salt for chicken
  • ½ tsp Garlic powder
  • ½ tsp Onion powder
  • ½ tsp Dried thyme
  • ½ tsp Smoked paprika for chicken
  • ½ tsp Red pepper flakes for chicken
  • ½ tsp Black pepper for chicken
  • 2 Large apples, cut into thick wedges
  • 8 oz Sweet potato, cut into chunks
  • 5 ⅓ oz Green beans, trimmed
  • ½ Large red onion, cut into wedges
  • 4 tsp Oil for vegetables
  • 1 tsp Kosher salt for vegetables
  • ½ tsp Black pepper for vegetables
  • ½ tsp Smoked paprika for vegetables
  • ½ tsp Dried thyme for vegetables
  • ½ tsp Red pepper flakes for vegetables, optional
  • 2 tbsp Butter for glaze
  • 4 ½ Garlic cloves for glaze
  • ⅔ cup Apple cider
  • 8 tsp Honey
  • 4 sprigs Fresh thyme sprigs
  • 2 tsp Dijon mustard
  • ½ tsp Red pepper flakes for glaze
  • 2 tsp Apple cider vinegar
  • ½ tsp Kosher salt for glaze
  • ½ tsp Black pepper for glaze

Method

  1. Heat the oven to 425°F. Pat the chicken dry and season on all sides with garlic powder, onion powder, thyme, smoked paprika, red pepper flakes, salt, and pepper.
  2. For extra-crisp skin, sear the chicken skin-side down in a hot skillet with a little of the oil for 3–4 minutes, then remove it.
  3. Toss the apples, sweet potato, green beans, and red onion with the vegetable oil and their salt, pepper, paprika, red pepper flakes, and thyme. Spread in a single layer on a large sheet pan and nestle the chicken skin-side up among the vegetables.
  4. Roast 20–25 minutes. Meanwhile, melt the butter in a small saucepan, add the garlic, then stir in cider, honey, and thyme sprigs. Simmer until reduced by about half, 8–10 minutes.
  5. Remove the thyme sprigs. Stir Dijon, red pepper flakes, apple cider vinegar, salt, and pepper into the glaze.
  6. Brush or spoon the glaze over the chicken, apples, and vegetables. Return to the oven 10–15 minutes, until the chicken is cooked through and the glaze is sticky and caramelized. Rest 5 minutes before serving.
  7. Check the chicken with a food thermometer: its thickest part must reach 165°F before serving.
Crème Brûlée French Toast
Breakfast · Overnight + 40 min · 8–10 servings

Crème Brûlée French Toast

Overnight challah French toast baked over a glossy brown-sugar caramel layer.

View recipe

8–10 servings

Ingredients

  • ½ cup Unsalted butter
  • 1 cup Packed brown sugar
  • 2 tbsp Corn syrup
  • 1 Round challah loaf, 8–9 inches
  • 5 Large eggs
  • 1 ½ cups Half-and-half
  • 1 tsp Vanilla extract
  • 1 tsp Grand Marnier or orange extract
  • 4 pinch Salt (small pinches)

Method

  1. Melt the butter with the brown sugar and corn syrup in a small heavy saucepan over moderate heat, stirring until smooth. Pour into a 13×9×2-inch baking dish.
  2. Cut six 1-inch-thick slices from the center of the challah, trim the crusts, and arrange the bread in one layer over the caramel, squeezing slightly to fit.
  3. Whisk the eggs, half-and-half, vanilla, Grand Marnier or orange extract, and salt. Pour evenly over the bread. Cover and refrigerate at least 8 hours and up to 1 day.
  4. Heat the oven to 350°F. Keep the dish refrigerated until the oven is heating; let it stand briefly while the oven heats if the bakeware manufacturer permits. Bake uncovered about 35–40 minutes, until puffed, pale golden at the edges, and set in the center. The egg custard should reach 160°F. Serve warm.
Enchilada Casserole with Roasted Poblano Crema
Weeknight · About 1 hr 15 min · one 9×13 casserole

Enchilada Casserole with Roasted Poblano Crema

Layered corn-tortilla enchilada casserole with homemade dried-chile sauce, melty cheese, and Jacinta’s smoky roasted poblano crema.

View recipe

one 9×13 casserole

Ingredients

  • 2 ½ oz Dried ancho chiles
  • 1 ½ oz Dried guajillo chiles
  • 1 Dried chiles de árbol, optional
  • 1 White onion, quartered
  • 5 Whole garlic cloves
  • 4 cups Chicken broth
  • 1 ½ tbsp Olive oil for sauce
  • 16 oz Meltable cheese such as Oaxaca, Asadero, or Monterey Jack
  • 2 ½ lb Ground beef or boneless chicken for the filling
  • 18 Corn tortillas (6-inch)
  • 1 ½ tbsp Olive oil for tortillas
  • 3 Poblano peppers for crema
  • 2 cups Chicken broth for crema
  • 1 Medium yellow onion for crema, diced
  • 4 Garlic cloves for crema, minced
  • 16 oz Sour cream for crema
  • ½ bunch Cilantro for crema, at least ½ bunch

Method

  1. Broil the onion and garlic with a light coating of olive oil until lightly charred around the edges, about 10–12 minutes.
  2. Stem and seed the dried chiles. Toast them briefly in a dry skillet over medium-low heat just until warm and aromatic.
  3. Combine the roasted onion and garlic with the toasted chiles in a large bowl and cover with hot chicken broth. Let soak at least 30 minutes, then blend until smooth to make the sauce.
  4. Cook the filling before assembling: brown ground beef to 160°F and drain excess fat, or cook chicken to 165°F and shred it. Use enough cooked meat to cover two layers.
  5. Heat the oven to 350°F. Lightly brush the tortillas with olive oil and warm them on a dry griddle or skillet about 30–40 seconds per side so they stay soft.
  6. Dredge enough tortillas in the enchilada sauce to cover the bottom of a 9×13-inch dish. Add a thick layer of cooked filling meat and then a thick layer of cheese. Repeat the layers once more, then finish with another layer of sauced tortillas and the remaining cheese.
  7. Bake 15–20 minutes, until the cheese is melted and bubbling. Rest 10–15 minutes before slicing.
  8. For the poblano crema, roast the poblanos about 6 inches below the broiler, turning every couple of minutes, until the skins are blistered and charred. Transfer to a sealed container to steam, then peel, stem, and seed them.
  9. Soften the diced crema onion in a nonstick pan with a splash of the measured crema broth. Add garlic, then roasted poblanos. Pour in the remaining crema broth and simmer until tender.
  10. Let the poblano mixture cool until warm, then purée until smooth. Stir in sour cream and cilantro; do not boil after adding sour cream. Chill until serving and spoon over or alongside the warm casserole.
  11. The center of the finished casserole should reach 165°F; extend baking if the filling started cold.
Beef Chili
Weeknight · 55 min

Beef Chili

A hearty beef, bacon, and andouille chili with kidney beans.

View recipe

4 servings

Ingredients

  • 4 oz Bacon
  • 1 ⅔ oz Andouille sausage
  • ⅔ lb 93/7 ground beef
  • ½ Yellow onion
  • 2 ½ Celery stalks
  • ⅓ whole Green bell pepper
  • 2 Garlic cloves
  • ½ tsp Grated fresh ginger
  • ⅛ cup Red wine
  • ⅔ cup Chicken broth
  • 10 ⅔ oz Tomato sauce
  • 1 ½ leaves Bay leaves
  • ½ tsp Kosher salt
  • 1 pinch Black pepper
  • 1 ½ tsp Sugar
  • 1 ½ tsp Chili powder
  • ½ tsp Dried oregano
  • 1 pinch Smoked paprika
  • 1 pinch Ground cumin (generous pinches)
  • ½ tsp Worcestershire sauce
  • 20 ⅔ oz Kidney beans (rinsed and drained)
  • 2 cups Cooked white rice, for serving

Method

  1. Chop the bacon, andouille sausage, onion, celery, and bell pepper. Grate the garlic and ginger.
  2. Heat a Dutch oven over medium heat. Cook the bacon and sausage for 5–6 minutes, stirring occasionally, until browned. Transfer to a paper-towel-lined plate.
  3. Add the ground beef to the same pot. Cook for 7–10 minutes, breaking it into crumbles, until browned and cooked to 160°F. Transfer to a bowl, leaving 1–2 tablespoons of fat in the pot.
  4. Add the onion, celery, bell pepper, garlic, and ginger. Cook for 5–6 minutes, stirring occasionally, until softened. Finely chop the cooked bacon and sausage.
  5. Return all the meat to the pot. Add the red wine, chicken broth, tomato sauce, bay leaves, salt, pepper, sugar, chili powder, oregano, smoked paprika, cumin, Worcestershire sauce, and kidney beans. Stir and bring to a gentle boil.
  6. Reduce the heat and simmer uncovered for about 30 minutes, stirring occasionally, until thickened. Season to taste, discard the bay leaves, and serve over cooked rice.
Caramelized Bacon
Appetizers · 40 min · 15–20 appetizer pieces

Caramelized Bacon

Crisp bacon bites with a sweet maple, brown sugar, and pecan crust.

View recipe

15–20 appetizer pieces

Ingredients

  • ½ cup Light brown sugar
  • ½ cup Pecans
  • 2 tsp Kosher salt
  • 1 tsp Black pepper
  • 1 pinch Cayenne pepper
  • 2 tbsp Pure maple syrup
  • ½ lb Thick-cut applewood-smoked bacon

Method

  1. Preheat the oven to 375°F. Line a rimmed sheet pan with foil and place a wire baking rack on top.
  2. Combine the brown sugar and pecans in a food processor. Process until the pecans are finely ground. Add the salt, black pepper, and cayenne, then pulse to combine. Add the maple syrup and pulse until evenly moistened.
  3. Cut the bacon slices in half crosswise and arrange them on the rack without overlapping. Spread the pecan mixture evenly over the bacon.
  4. Bake for 25–30 minutes, until deeply browned. Watch closely near the end to prevent the topping from burning.
  5. Transfer the bacon to paper towels. Let cool until crisp, then serve.
Maple Breakfast Patties
Breakfast · 20 min

Maple Breakfast Patties

Small beef breakfast patties with a caramelized maple crust.

View recipe

4 servings

Ingredients

  • 1 lb Ground beef
  • 2 tbsp Maple syrup
  • 1 ½ tsp Salt
  • 1 tsp Garlic powder
  • ½ tsp Onion powder
  • 2 pinch Turmeric (generous pinches)

Method

  1. Combine the ground beef, maple syrup, salt, garlic powder, onion powder, and turmeric in a bowl. Mix gently until evenly combined.
  2. Divide the mixture into equal portions, allowing two small patties per serving. Shape each portion into a patty.
  3. Heat a skillet over medium heat. Add the patties and cook for 6–7 minutes per side, gently flattening them when turning.
  4. Continue cooking as needed until browned and the centers reach 160°F. Reduce the heat if the maple syrup begins to scorch. Serve hot.
Pumpkin Bread Bars
Breakfast · 45 min · 18 bars

Pumpkin Bread Bars

Soft pumpkin bars studded with chocolate chips, baked as one easy batch.

View recipe

18 bars

Ingredients

  • 2 cups Cassava or other grain flour
  • 1 cup Granulated sugar
  • 1 tsp Baking soda
  • 1 tsp Cream of tartar
  • ½ tsp Salt
  • 4 tsp Pumpkin pie spice
  • 4 tbsp Collagen
  • 2 tsp Vanilla extract
  • 2 Eggs
  • 1 ½ cups Pumpkin puree
  • 4 tbsp Softened butter
  • 1 cup Milk
  • 1 ½ cups Chocolate chips

Method

  1. Preheat the oven to 350°F. Grease a 9×13-inch baking pan.
  2. Whisk together the flour, sugar, baking soda, cream of tartar, salt, pumpkin pie spice, and collagen in a large bowl.
  3. In a separate bowl, mix the vanilla, eggs, pumpkin puree, softened butter, and milk until evenly combined.
  4. Add the wet mixture to the dry ingredients and stir just until combined. Fold in the chocolate chips, then spread the batter evenly in the prepared pan.
  5. Bake for about 40 minutes, until the center is set and a tester inserted away from a chocolate chip comes out without wet batter.
  6. Let cool, then cut into 18 bars and serve.
Lemon Cabbage Salad
Weeknight · 15 min · 1 large salad · about 8 side servings

Lemon Cabbage Salad

Thinly sliced red and green cabbage and grated carrots with a lemon–olive oil dressing and nutritional yeast.

View recipe

1 large salad · about 8 side servings

Ingredients

  • ½ head Red cabbage
  • ½ head Green cabbage
  • 4 Carrots (plus 1 extra if desired)
  • 2 Lemons, juiced
  • ¼ cup Olive oil (plus more to taste)
  • 1 tsp Onion powder
  • 1 tsp Garlic powder
  • 1 ½ tsp Salt
  • 4 tbsp Nutritional yeast
  • Onion, thinly sliced, to taste

Method

  1. Thinly slice the red and green cabbage using a sharp knife or a mandoline with a hand guard. Grate the carrots and thinly slice the onion. Place the vegetables in a large bowl.
  2. Whisk together the lemon juice, olive oil, onion powder, garlic powder, and nutritional yeast. Add two-thirds of the measured salt, reserving the rest.
  3. Pour the dressing over the vegetables and toss until evenly coated. Taste and add the reserved salt as needed. Adjust the olive oil and seasonings to taste.
  4. Serve immediately for a crisp texture, or let stand briefly to soften. Toss again before serving.
Creamy Chicken Pot Pie Soup
Fall dinners · 45 min

Creamy Chicken Pot Pie Soup

Extra-savory chicken pot pie in a creamy, dairy-free soup with warm biscuits.

View recipe

4 servings

Ingredients

  • 1 ⅓ lb Drained canned cubed chicken
  • 1 lb Yukon Gold potatoes
  • 2 ½ Carrots
  • 2 ½ Celery stalks
  • ½ Yellow onion
  • 3 ½ Garlic cloves
  • 1 cup Frozen peas
  • 4 cups Chicken broth
  • 1 ⅓ cups Unsweetened plain oat milk
  • ⅓ cup All-purpose flour
  • 2 tbsp Olive oil
  • 1 ½ tsp Dried thyme
  • ½ tsp Dried sage
  • ½ tsp Garlic powder
  • ½ tsp Onion powder
  • ½ tsp Poultry seasoning
  • ½ tsp Black pepper
  • 2 tsp Dijon mustard
  • 2 tsp Worcestershire sauce
  • ½ tsp Chicken bouillon
  • ⅔ package Dairy-free biscuits
  • Fresh parsley, optional garnish

Method

  1. Drain the canned chicken well and set it aside; it is already cooked and will go in near the end. Dice the onion, carrots, celery, and potatoes into small even pieces, and mince the garlic. Check the biscuit package for its oven temperature and preheat the oven while the soup starts.
  2. Heat olive oil in a large Dutch oven over medium heat. Add onion, carrots, and celery with a generous pinch of salt. Cook 7–8 minutes, stirring, until softened and lightly golden. Add garlic, thyme, sage, garlic powder, onion powder, poultry seasoning, and pepper; stir for 1 minute until fragrant.
  3. Sprinkle flour over the vegetables and stir constantly for 2 minutes to cook away its raw taste. Slowly pour in a small amount of broth while stirring to make a smooth paste, then gradually whisk in the remaining broth. Stir in Dijon, Worcestershire, and the listed bouillon. Bring to a gentle simmer.
  4. Add diced potatoes. Simmer uncovered for 10–15 minutes, stirring occasionally, until a fork pierces them easily. While they cook, space the dairy-free biscuits on a baking sheet and bake for the time on their package until golden and fully cooked; keep warm for serving.
  5. Stir in drained chicken, frozen peas, and oat milk. Keep at a gentle simmer for about 5 minutes, stirring, until hot all the way through; avoid a hard boil after adding oat milk. Taste first, then add salt or a little more bouillon if the broth needs more depth. If too thick, add a splash of broth; if thin, simmer a few minutes more.
  6. Ladle soup into bowls and serve with the warm biscuits for dipping. Serve hot; taste for seasoning just before serving.
Crispy Chicken Schnitzel with Warm German Potato Salad
Weeknight · 45 min

Crispy Chicken Schnitzel with Warm German Potato Salad

Golden panko-crusted chicken with tangy bacon-Dijon potato salad.

View recipe

4 servings

Ingredients

  • 1 ⅔ lb Chicken breasts
  • ⅞ cup All-purpose flour
  • 2 ½ Eggs
  • 1 ⅔ cups Panko breadcrumbs
  • 1 ½ tsp Garlic powder
  • 1 ½ tsp Kosher salt
  • 1 tsp Black pepper
  • 1 ⅓ cups Neutral frying oil
  • 1 ⅔ lb Yukon Gold potatoes
  • 5 ½ Bacon slices
  • ½ Yellow onion
  • 10 tsp Apple cider vinegar
  • 5 tsp Dijon mustard
  • 5 tsp Honey
  • 10 tsp Water
  • 1 ½ Lemon
  • Fresh parsley, optional garnish

Method

  1. Start the potato salad: scrub potatoes and cut into 1-inch pieces. Put in a pot, cover with cold water by 1 inch, salt the water, bring to a boil, and simmer 12–16 minutes until just fork-tender. Drain well. Dice onion and bacon while the potatoes cook.
  2. Pound chicken between sheets of parchment to an even ¼-inch thickness. Pat dry. Set up three shallow bowls: flour mixed with a portion of the listed salt and pepper; beaten eggs; and panko mixed with garlic powder and the remaining salt and pepper. Coat each cutlet in flour, dip in egg, press into panko on both sides, and let stand on a rack 5 minutes.
  3. For the salad dressing, cook bacon in a large skillet over medium heat until crisp, about 6–8 minutes. Transfer bacon to a plate, leaving a thin layer of bacon fat in the pan. Cook onion in that fat 3–4 minutes until soft. Stir in vinegar, Dijon, honey, and the measured water; simmer 1–2 minutes, scraping up browned bits.
  4. Gently toss warm drained potatoes and chopped bacon with the hot dressing. Taste and add salt and pepper if needed. Cover loosely to keep warm; add a splash of water if the dressing tightens before serving.
  5. For the schnitzel, pour neutral oil into a heavy skillet to a depth of about ¼ inch; the amount needed depends on skillet width, and not all measured oil may be used. Heat over medium-high until a breadcrumb sizzles immediately. Fry cutlets in batches without crowding, about 3 minutes on the first side and 2–3 on the second, until deeply golden and the center reaches 165°F. Adjust heat if the coating darkens too quickly.
  6. Drain schnitzel on a wire rack so the crust stays crisp. Serve at once with warm German potato salad and lemon wedges. Do not pour the dressing over the schnitzel.
Creamy Sausage & Pumpkin Pasta
Fall dinners · 35 min

Creamy Sausage & Pumpkin Pasta

A generous, creamy pumpkin pasta with browned sausage and wilted spinach.

View recipe

4 servings

Ingredients

  • 1 ⅓ lb Mild Italian sausage
  • 1 ⅓ lb Rigatoni or penne
  • 20 oz Pumpkin purée
  • 1 ⅓ cups Chicken broth
  • 1 cup Unsweetened plain oat milk
  • 5 ⅓ oz Baby spinach
  • 4 Garlic cloves
  • 1 ½ tsp Dried sage
  • ½ tsp Ground nutmeg
  • 2 tsp Olive oil
  • Salt, to taste
  • Black pepper, to taste

Method

  1. Fill a large pot with water and salt it generously. Bring to a boil and cook pasta until 1 minute shy of al dente according to its package. Before draining, reserve a mug of starchy pasta water. Drain the pasta. Measure the listed plain pumpkin purée, not pumpkin pie filling, and mince the garlic.
  2. While pasta boils, remove sausage from casings if needed. Heat a large deep skillet or Dutch oven over medium-high with olive oil. Brown sausage 8–10 minutes, breaking it into small pieces, until fully cooked and browned at the edges. Spoon off excess fat if there is a lot; leave a little for flavor.
  3. Lower heat to medium. Add garlic and dried sage to the sausage and stir about 45 seconds, just until fragrant. Stir in the listed pumpkin purée, chicken broth, oat milk, and nutmeg. Scrape the browned bits from the pan bottom. Simmer gently 5–7 minutes, stirring often; season with salt and black pepper.
  4. Add spinach in handfuls, stirring until each batch wilts, about 2–3 minutes total. Add drained pasta and toss over low heat for 1–2 minutes until the pasta finishes cooking and is evenly coated.
  5. Add reserved pasta water ¼ cup at a time until the sauce is glossy and coats the pasta rather than sitting in a thick mound. Taste and adjust salt, pepper, or sage. Let stand 2 minutes, then serve warm. Refrigerate leftovers promptly for another meal.
Wagyu Crostini with Truffle Aioli
Appetizers · 25 min · 12 crostini

Wagyu Crostini with Truffle Aioli

Seared Wagyu on crisp baguette with truffle aioli, arugula, and shaved Parmesan. Makes about 12 bites.

View recipe

12 crostini

Ingredients

  • 8 oz Wagyu steak
  • 1 Baguette
  • 2 tbsp Olive oil
  • ½ cup Mayonnaise
  • 1 tsp Truffle oil
  • ½ tsp Lemon juice
  • 1 handful Baby arugula
  • 1 oz Shaved Parmesan
  • 1 pinch Garlic powder
  • 1 pinch Salt
  • 1 pinch Black pepper

Method

  1. Heat the oven to 400°F. Slice the baguette into enough half-inch rounds for the selected number of bites. Brush both sides lightly with olive oil and toast on a baking sheet for 6–8 minutes, turning once, until golden and crisp.
  2. Stir mayonnaise, truffle oil, lemon juice, garlic powder, and a pinch of salt together. Chill while you cook the steak.
  3. Pat Wagyu dry and season with salt and freshly cracked pepper. Sear in a hot cast-iron skillet about 1–2 minutes per side adjusting for thickness. Rest 5 minutes, then slice thinly across the grain.
  4. Spread aioli on each crostini. Add a few leaves of arugula, a slice of Wagyu, and shaved Parmesan. Finish with a little salt and pepper. Serve promptly.
  5. For the USDA safe minimum, cook whole-muscle beef to 145°F and allow a 3-minute rest before slicing or serving.
Lobster Salad Puff Pastry Shells
Appetizers · 25 min · 12 filled shells

Lobster Salad Puff Pastry Shells

Chilled lemon and chive lobster salad in crisp Pepperidge Farm puff pastry shells.

View recipe

12 filled shells

Ingredients

  • 7 oz Cooked lobster meat
  • 3 tbsp Mayonnaise
  • 1 ½ tbsp Crème fraîche
  • 2 tsp Lemon juice
  • ½ tsp Lemon zest
  • 2 tsp Fresh chives
  • ½ tsp Celery salt
  • 1 pinch White pepper
  • 12 Pepperidge Farm puff pastry shells

Method

  1. Bake the puff pastry shells according to the package directions. Remove the centers and let the shells cool completely.
  2. Roughly chop the cooked lobster. Gently mix with mayonnaise, crème fraîche, lemon juice, zest, chives, celery salt, and white pepper. Chill until ready to serve.
  3. Spoon about 1 to 1½ tablespoons of lobster salad into each shell 30–45 minutes before serving. Keep the filling chilled until assembly.
Applewood Bacon-Wrapped Medjool Dates
Appetizers · 30 min · 12 stuffed dates

Applewood Bacon-Wrapped Medjool Dates

Sweet dates with tangy goat cheese and cracked pepper, wrapped in crisp applewood bacon.

View recipe

12 stuffed dates

Ingredients

  • 12 Medjool dates
  • 3 oz Goat cheese
  • 6 Applewood bacon slices
  • 1 pinch Black pepper

Method

  1. Heat the oven to 400°F and line a rimmed baking sheet with parchment. Slice each date lengthwise and remove its pit.
  2. Fill each date with about a teaspoon of goat cheese and a little cracked pepper. Cut bacon slices in half and wrap one half around each date; set seam-side down.
  3. Bake for 18–22 minutes, turning once, until the bacon is fully cooked and crisp. Let cool a few minutes before serving.
Smoked Salmon Puff Pastry Bites
Appetizers · 25 min · 16 pastry bites

Smoked Salmon Puff Pastry Bites

Flaky pastry squares with lemon-dill cream cheese and smoked salmon.

View recipe

16 pastry bites

Ingredients

  • 1 Puff pastry sheet
  • 8 oz Smoked salmon
  • 6 oz Cream cheese
  • 1 tbsp Lemon juice
  • ½ tsp Lemon zest
  • 1 tbsp Fresh dill
  • 1 pinch Black pepper

Method

  1. Heat the oven to 400°F. Cut thawed puff pastry into one square per serving, about 1½–2 inches across. Dock the centers with a fork and bake on parchment for 12–15 minutes until puffed and golden. Cool completely.
  2. Mix softened cream cheese with lemon juice, zest, chopped dill, and black pepper.
  3. Add about a teaspoon of the lemon-dill mixture to each square, top with a folded piece of smoked salmon, and garnish with dill. Assemble within 30–45 minutes of serving.
Gruyère Puff Pastry Sausages
Appetizers · 30 min · 12 sausage bites

Gruyère Puff Pastry Sausages

Cocktail sausages and Gruyère tucked into golden puff pastry, with everything spice and whole-grain mustard.

View recipe

12 sausage bites

Ingredients

  • 12 Cocktail sausages
  • 1 Puff pastry sheet
  • 3 oz Gruyère cheese
  • 1 Egg
  • 1 tbsp Everything bagel seasoning
  • 3 tbsp Whole-grain mustard

Method

  1. Heat the oven to 400°F. Cut the thawed puff pastry into one strip per sausage and the Gruyère into the same number of small pieces.
  2. Set a sausage and a piece of Gruyère on each strip, roll snugly, and place seam-side down on a parchment-lined baking sheet.
  3. Brush with beaten egg and sprinkle with everything bagel seasoning. Bake 18–22 minutes, until deeply golden and the sausages are heated through. Serve warm with whole-grain mustard.
Korean Sloppy Joes
Weeknight · 25 min

Korean Sloppy Joes

Sweet and savory beef on toasted buns with cool scallion yogurt sauce.

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4 servings

Ingredients

  • 1 ⅓ lb Ground beef (85/15)
  • 2 ½ Garlic cloves
  • 2 tsp Sesame oil
  • ½ cup Ketchup
  • ½ cup Hoisin sauce
  • ½ cup Water
  • 4 tsp Low-sodium soy sauce
  • 1 ½ tsp Low-sodium soy sauce
  • 2 tsp Rice wine vinegar
  • ½ tsp Rice wine vinegar
  • ½ tsp Sriracha
  • 2 Green onions
  • 4 Brioche rolls
  • ⅔ cup Plain nonfat Greek yogurt
  • 2 Green onions (topping)
  • 2 tsp Rice wine vinegar (topping)
  • 1 ½ tsp Lime juice
  • ½ tsp Sesame oil (topping)
  • Salt, to taste

Method

  1. Thinly slice the green onions, reserving half for the beef and half for the topping. Mince the garlic. In a small bowl, stir the yogurt with the topping onions, the topping vinegar, lime juice, and topping sesame oil. Add a pinch of salt and refrigerate while the beef cooks.
  2. Heat a large skillet over medium-high heat. Add the beef and cook 6–8 minutes, breaking it into small pieces, until browned and cooked through. Spoon off excess fat. Add garlic and the sesame oil measured for the beef; stir for 30 seconds.
  3. Stir in ketchup, hoisin, water, soy sauce, the vinegar measured for the beef, sriracha, and the reserved green onions. Simmer uncovered over medium heat 5–8 minutes, stirring occasionally, until the sauce clings to the beef. Taste and adjust sriracha or soy sauce.
  4. Split and toast the buns cut-side down in a dry skillet or under the broiler for 1–2 minutes. Spoon beef onto the bottoms, add a generous dollop of chilled scallion yogurt sauce, and close the buns.
  5. Cook ground beef to 160°F, checking with a food thermometer.
Blackstone Steak Stir-Fry
Blackstone · 30 min

Blackstone Steak Stir-Fry

Thin steak, peppers, and onions in glossy garlic-soy sauce over rice.

View recipe

4 servings

Ingredients

  • 1 ⅓ lb Thin-sliced steak
  • 1 ½ Bell peppers
  • ½ Large onion
  • 4 tsp Avocado or vegetable oil
  • ⅓ cup Soy sauce
  • ⅛ cup Brown sugar
  • 4 tsp Water
  • 2 tsp Sesame oil
  • 2 tsp Minced garlic
  • ½ tsp Ground ginger
  • 2 tsp Cornstarch
  • 1 ⅓ cups Uncooked white rice

Method

  1. Rinse the rice if desired. Bring the listed white rice to a boil with 1½ times its volume of water, cover and simmer on low about 15 minutes, then rest covered 10 minutes and fluff. Use package directions if your rice variety differs. Slice steak thinly across the grain, slice peppers and onion, and mince garlic.
  2. Whisk soy sauce, brown sugar, the listed water, sesame oil, garlic, ginger, and cornstarch in a bowl until no lumps remain. Keep a clean spoon nearby for stirring the sauce.
  3. Heat the Blackstone to medium-high. Add half the oil and cook peppers and onion 5–7 minutes, tossing until browned at the edges but still tender-crisp. Move them to a cooler section.
  4. Add remaining oil, spread steak in one layer, and sear 1–2 minutes per side in batches so it browns rather than steams. Cook until cooked through.
  5. Bring steak and vegetables together. Stir the sauce again, pour over, and toss 1–2 minutes until glossy and thickened. Divide rice among bowls and top with the steak and vegetables.
  6. For the USDA safe minimum, cook whole-muscle beef to 145°F and allow a 3-minute rest before slicing or serving.
Chicken Fried Rice
Weeknight · 20 min

Chicken Fried Rice

Cooked chicken, chilled rice, vegetables, and optional eggs.

View recipe

4 servings

Ingredients

  • 4 cups Cooked chilled rice
  • 2 cups Leftover cooked chicken
  • 9 ⅓ oz Frozen mixed vegetables
  • 1 ½ Eggs (optional)
  • 8 tsp Soy sauce
  • 4 tsp Neutral cooking oil

Method

  1. Use fully cooked chicken and rice that has been refrigerated promptly; break up any rice clumps. Chop chicken into bite-size pieces. Have vegetables, eggs if using, soy sauce, and oil ready before heating the pan.
  2. Heat half the oil on a large skillet or Blackstone over medium-high. Cook frozen vegetables 4–6 minutes, stirring until hot and their moisture evaporates. Move to one side.
  3. If using eggs, add a little of the remaining oil to an empty area, scramble until just set, then break into pieces. Add chicken and heat thoroughly, about 2–3 minutes.
  4. Add remaining oil and cold rice. Spread into a thin layer, leave undisturbed for about 1 minute to crisp, then toss with vegetables, egg, and chicken. Repeat once or twice.
  5. Drizzle soy sauce over the rice, toss 2–3 minutes until everything is steaming hot, taste, and add more soy sauce if needed. Serve immediately.
  6. Heat the cooked chicken and rice mixture to 165°F before serving.
Apple Cider–Dijon Chicken & Potatoes
Fall dinners · 45 min

Apple Cider–Dijon Chicken & Potatoes

Roasted potatoes and chicken in a cider, Dijon, and maple pan sauce.

View recipe

4 servings

Ingredients

  • 1 ½ lb Chicken breasts or thighs
  • 1 ⅓ lb Baby potatoes
  • 1 cup Apple cider
  • ¼ cup Dijon mustard
  • 4 tsp Maple syrup
  • 2 ½ Garlic cloves
  • ⅔ cup Chicken broth
  • 2 tsp Cornstarch
  • 2 ½ sprigs Fresh thyme
  • 4 tsp Olive or neutral oil
  • Salt, to taste
  • Black pepper, to taste
  • Fresh parsley, optional garnish

Method

  1. Heat oven to 425°F. Halve the baby potatoes, toss with half the listed oil plus salt and pepper, and spread cut-side down on a sheet pan. Roast 30–35 minutes, turning once, until browned and tender.
  2. While potatoes roast, pat chicken dry and season with salt and pepper. Whisk cider, Dijon, maple syrup, and broth. Mince garlic and strip or chop the thyme.
  3. Heat the remaining oil in a large skillet over medium-high. Sear chicken 3–4 minutes per side until golden. Lower heat to medium, add garlic for 30 seconds, then pour in cider mixture and thyme.
  4. Simmer gently until chicken reaches 165°F in its thickest part, roughly 5–10 more minutes depending on thickness. Transfer chicken to a plate.
  5. Mix cornstarch with a splash of cold water. Whisk into simmering pan liquid for 1–2 minutes until it coats a spoon. Slice chicken and serve with roasted potatoes and sauce spooned over both.
Maple Bourbon Steak Tips & Sweet Potato Mash
Fall dinners · 35 min

Maple Bourbon Steak Tips & Sweet Potato Mash

Seared steak tips with a maple-bourbon glaze and mashed sweet potatoes.

View recipe

4 servings

Ingredients

  • 1 ⅓ lb Steak tips
  • 2 Sweet potatoes
  • 2 tbsp Maple syrup
  • ⅛ cup Bourbon
  • 4 tsp Worcestershire sauce
  • 2 tsp Dijon mustard
  • 2 Garlic cloves
  • ⅓ cup Beef broth
  • 4 tsp Olive or neutral oil
  • Salt, to taste
  • Black pepper, to taste
  • Fresh parsley, optional garnish
  • Butter, optional substitute for the oil used in the mash

Method

  1. Peel and cube sweet potatoes. Cover with water in a pot, add a pinch of salt, and simmer 15–18 minutes until a fork goes through easily. Drain well, then mash with half the listed oil or the same amount of butter, salt, and pepper; keep warm.
  2. Cut steak tips into even pieces, pat very dry, and season with salt and pepper. Mince garlic. Whisk maple syrup, bourbon, Worcestershire, Dijon, and broth in a cup.
  3. Heat a heavy skillet over medium-high with the remaining oil. Sear steak in batches without crowding, about 2–3 minutes per side. Set aside; it will finish briefly in the glaze.
  4. Lower heat to medium. Cook garlic for 30 seconds, pour in maple mixture, and simmer 3–5 minutes until slightly syrupy. Return steak and any juices for 1–2 minutes, coating well, until cooked through.
  5. Spoon sweet potato mash onto plates and top with steak tips and all the pan glaze.
  6. For the USDA safe minimum, cook whole-muscle beef to 145°F and allow a 3-minute rest before slicing or serving.
French Onion Meatballs
Fall dinners · 50 min

French Onion Meatballs

Beef meatballs simmered in deeply caramelized onion gravy.

View recipe

4 servings

Ingredients

  • 1 ⅓ lb Ground beef
  • ⅓ cup Breadcrumbs
  • ½ Egg
  • 2 Yellow onions
  • 10 tsp Butter or dairy-free butter
  • 2 Garlic cloves
  • 2 cups Beef broth
  • 3 ½ tsp Worcestershire sauce
  • 2 tsp Flour
  • 1 ⅓ lb Yukon Gold potatoes
  • 2 tsp Olive or neutral oil
  • Salt, to taste
  • Black pepper, to taste

Method

  1. For the side, peel and cube the listed potatoes. Simmer in salted water 15–20 minutes until tender. Drain, mash with roughly half the listed butter or an equal amount of olive oil and a splash of warm water, then season and keep warm.
  2. Mix beef, breadcrumbs, egg, a small portion of the Worcestershire, salt, and pepper gently. Roll into evenly sized meatballs, about three per serving. Thinly slice the onions and mince garlic.
  3. Brown meatballs in a wide skillet with a little oil over medium-high, turning for 6–8 minutes; work in batches and set aside. They will finish cooking in the gravy.
  4. Lower heat to medium, add the remaining butter and onions, and cook 18–25 minutes, stirring often, until deep golden. Add garlic for 1 minute. Sprinkle in flour, stir for 1 minute, then slowly whisk in broth and the remaining Worcestershire.
  5. Return meatballs and juices to the skillet. Simmer gently 8–12 minutes until gravy thickens and meatballs reach 160°F. Taste for salt and pepper; spoon over the mashed potatoes.
Beef, Mushroom & Rosemary Orzo
Fall dinners · 30 min

Beef, Mushroom & Rosemary Orzo

A rich one-pot beef and mushroom orzo.

View recipe

4 servings

Ingredients

  • 1 lb Ground beef
  • 10 ⅔ oz Mushrooms
  • 1 cup Orzo
  • 2 ⅓ cups Beef broth
  • ½ Yellow onion
  • 2 Garlic cloves
  • 2 tsp Worcestershire sauce
  • 1 ½ sprigs Fresh rosemary
  • 2 tsp Dijon mustard
  • Salt, to taste
  • Black pepper, to taste
  • Oat cream, optional splash

Method

  1. Dice onion, mince garlic, slice mushrooms, and strip rosemary leaves from their stems. Warm broth in a separate pan or microwave so the orzo cooks evenly.
  2. In a wide heavy pot over medium-high, brown ground beef for 5–7 minutes, breaking it up. Add mushrooms and cook another 5–6 minutes until they release liquid and begin to brown; drain excess fat if needed.
  3. Add onion and cook 3–4 minutes, then add garlic and chopped rosemary for 30 seconds. Stir in dry orzo, Worcestershire, and Dijon to coat.
  4. Pour in broth, bring to a gentle simmer, and cook uncovered 10–12 minutes, stirring every couple of minutes and scraping the bottom. Add a splash of water if the pot dries before the orzo is tender.
  5. Turn off heat, cover 3 minutes to thicken, and taste for salt and pepper. Divide into bowls; add a splash of oat cream if you prefer a creamier finish.
  6. Cook ground beef to 160°F, checking with a food thermometer.
Cider-Braised Beef
Fall dinners · 3 hr

Cider-Braised Beef

Slow-braised beef with cider, onion, and a little tomato paste.

View recipe

4 servings

Ingredients

  • 2 lb Beef chuck roast
  • 1 ⅓ cups Apple cider
  • 1 ⅓ cups Beef broth
  • 1 ½ Yellow onions
  • 2 ½ Carrots
  • 4 tsp Tomato paste
  • 2 ½ Garlic cloves
  • 2 ½ sprigs Fresh thyme
  • 1 ⅓ lb Yukon Gold potatoes
  • 4 tsp Butter or dairy-free butter
  • 2 tsp Olive or neutral oil
  • Salt, to taste
  • Black pepper, to taste
  • Fresh parsley, optional garnish

Method

  1. Heat oven to 325°F. Pat the chuck roast dry, season all over with salt and pepper, and cut into 3 or 4 large pieces. Slice onions, cut carrots into thick chunks, and mince garlic.
  2. Heat the listed oil in a Dutch oven over medium-high. Brown beef in batches, 3–4 minutes per side; transfer to a plate. Lower heat to medium and cook onions and carrots 5 minutes, then garlic and tomato paste for 1 minute.
  3. Pour in cider and broth, scraping the browned bits off the bottom. Return beef and any juices; add thyme. Bring to a simmer, cover, and braise in the oven 2½–3 hours, turning beef halfway, until a fork easily pulls it apart.
  4. About 25 minutes before the beef is done, peel and cube the listed potatoes. Simmer in salted water 15–20 minutes until tender, drain, and mash with some of the listed butter or an equal amount of olive oil and a splash of warm water.
  5. Lift beef out and shred with two forks, discarding thyme stems. If the braising liquid is thin, simmer uncovered on the stove 5–10 minutes. Return beef to the sauce, adjust seasoning, and serve over mashed potatoes with the carrots.
Teriyaki Steak & Pineapple Bowls
Blackstone · 30 min

Teriyaki Steak & Pineapple Bowls

Griddled steak, pineapple, rice, cucumber, and avocado.

View recipe

4 servings

Ingredients

  • 1 ⅓ lb Steak
  • 2 cups Pineapple chunks
  • 1 cup Uncooked rice
  • ½ Cucumber
  • 1 ½ Avocados
  • ⅓ cup Teriyaki sauce
  • 2 tsp Olive or neutral oil
  • Salt, to taste
  • Black pepper, to taste

Method

  1. Bring rice and 1½ times its volume of water to a boil; cover and simmer on low for about 15 minutes, then rest covered 10 minutes and fluff. Follow the package instead for a different rice variety. Cut pineapple into bite-size chunks, slice cucumber and avocado, and pat steak dry. Season steak lightly with salt and pepper.
  2. Heat a Blackstone or large skillet to medium-high with the listed oil. Cook pineapple 2–3 minutes per side until caramelized; move aside.
  3. Sear steak in batches for 2–4 minutes per side depending on thickness, until cooked through. Rest 5 minutes, then slice thinly across the grain.
  4. Return steak briefly to the griddle with teriyaki sauce and toss 30–60 seconds to glaze. Divide rice into bowls and arrange steak, warm pineapple, cucumber, and avocado on top. Spoon over any remaining glaze.
  5. For the USDA safe minimum, cook whole-muscle beef to 145°F and allow a 3-minute rest before slicing or serving.
Chicken Smash Tacos
Blackstone · 25 min

Chicken Smash Tacos

Ground chicken pressed onto tortillas and cooked crisp.

View recipe

4 servings

Ingredients

  • 1 ⅓ lb Raw ground chicken
  • 8 Small tortillas
  • 2 cups Shredded lettuce
  • 1 ½ Tomatoes
  • 1 ½ Limes
  • 1 ½ Avocados
  • ⅓ cup Mayonnaise
  • 2 tsp Olive or neutral oil
  • Salt, to taste
  • Black pepper, to taste

Method

  1. Finely dice tomatoes, shred lettuce, slice avocado, and cut some of the lime into wedges. For a quick sauce, stir the listed mayonnaise with juice from part of the lime and a pinch of salt; thin with a little water if needed.
  2. Divide ground chicken into as many portions as there are tortillas. Spread each portion in a thin, even layer over one side of a small tortilla, pressing to the edges. Season the chicken with salt, pepper, and a little chili powder.
  3. Heat a lightly oiled Blackstone or skillet over medium-high. Place tortillas chicken-side down and press flat. Cook 3–4 minutes until the chicken browns; flip and toast the tortilla 1–2 minutes longer. Check that chicken reaches 165°F. Work in batches.
  4. Top each taco with lettuce, tomato, avocado, and lime mayonnaise. Serve with lime wedges while the tortillas are crisp.
Garlic-Herb Salmon, Potatoes & Green Beans
Blackstone · 30 min

Garlic-Herb Salmon, Potatoes & Green Beans

Salmon with crisp griddled potatoes and green beans.

View recipe

4 servings

Ingredients

  • 1 ⅓ lb Salmon
  • 1 ⅛ lb Potatoes
  • ⅔ lb Green beans
  • 2 ½ Garlic cloves
  • ½ Lemon
  • 2 tbsp Olive oil
  • ½ tsp Dried Italian herbs
  • Salt, to taste
  • Black pepper, to taste
  • Fresh parsley, optional garnish

Method

  1. Cut potatoes into small even pieces. Microwave covered with 2 tablespoons water for 5–6 minutes until nearly tender; drain and dry. Trim green beans, mince garlic, and cut lemon into wedges.
  2. Heat a lightly oiled Blackstone to medium. Spread potatoes in one layer and cook 10–12 minutes, turning occasionally, until deeply crisp and fully tender. Season with salt and herbs.
  3. Pat salmon dry and season with salt, pepper, garlic, and a little oil. Put skin-side down if it has skin. Cook about 5–6 minutes on the first side and 2–4 minutes on the second, until the thickest part reaches 145°F.
  4. During the last 6–8 minutes, cook green beans in a separate lightly oiled area, tossing until bright and tender-crisp. Season with salt and a squeeze of lemon. Serve salmon with potatoes, beans, and lemon wedges.
BBQ Chicken Bacon Loaded Potatoes
Blackstone · 30 min

BBQ Chicken Bacon Loaded Potatoes

Crispy potatoes loaded with BBQ chicken, bacon, and avocado.

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4 servings

Ingredients

  • 2 lb Chicken breast
  • 4 Russet potatoes
  • 6 Bacon slices
  • ½ cup BBQ sauce
  • 1 Avocado
  • 1 tbsp Olive or neutral oil
  • Salt, to taste
  • Black pepper, to taste

Method

  1. Scrub and pierce russet potatoes. Microwave 7–10 minutes, turning halfway, until almost tender. Cool enough to handle, halve lengthwise, brush cut sides with oil, and season with salt.
  2. Cook bacon on a medium Blackstone or in a skillet until crisp, about 6–8 minutes. Transfer to paper towels and chop. Dice chicken, season with salt and pepper, and cook in a clean lightly oiled area 6–8 minutes until it reaches 165°F.
  3. Set potatoes cut-side down on the griddle for 5–7 minutes until browned and tender inside. Toss hot chicken with BBQ sauce for the last minute of cooking. Dice the avocado.
  4. Divide the potato halves among plates. Top with BBQ chicken, chopped bacon, and avocado; drizzle with extra BBQ sauce if desired.
Swiss, Mushroom & Onion Smash Burgers
Blackstone · 35 min

Swiss, Mushroom & Onion Smash Burgers

Burgers with slow-cooked Vidalia onions and portobello mushrooms.

View recipe

4 servings

Ingredients

  • 1 ⅓ lb Ground beef
  • 4 Burger buns
  • 4 Swiss cheese slices
  • 1 ½ Vidalia onions
  • 5 ⅓ oz Portobello mushrooms
  • 2 tbsp Olive oil
  • 2 tsp Butter or dairy-free butter
  • 2 tsp Worcestershire sauce
  • Salt, to taste
  • Black pepper, to taste

Method

  1. Thinly slice onions and mushrooms. In a portion of the listed oil and butter, cook onions over medium-low 18–22 minutes, stirring often until caramelized. Add mushrooms, remaining oil, Worcestershire, salt, and pepper; cook 6–8 minutes until browned. Keep warm.
  2. Divide beef into one loose ball per bun without packing tightly. Heat the Blackstone to medium-high. Place balls on the hot surface, smash firmly into thin patties, and season with salt and pepper.
  3. Cook 2–3 minutes until the edges brown, scrape and flip, then add Swiss cheese and cook until melted and the burgers reach 160°F. Toast buns cut-side down for 1 minute.
  4. Stack patties on buns and pile the caramelized onions and mushrooms on top. Serve immediately.
Lemon-Garlic Chicken with Corn & Peppers
Blackstone · 45 min

Lemon-Garlic Chicken with Corn & Peppers

Lemon-garlic chicken thighs with griddled corn, peppers, and rice.

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4 servings

Ingredients

  • 2 ⅔ lb Bone-in skin-on chicken thighs
  • 5 tsp Olive oil
  • 2 Garlic cloves
  • ½ Lemons
  • 4 Corn ears
  • 2 Bell peppers
  • ⅞ cup Uncooked rice
  • 1 tsp Paprika
  • 1 tsp Dried oregano
  • Salt, to taste

Method

  1. Pat chicken dry. Mince garlic and mix with juice from part of the lemon, about two-thirds of the oil, paprika, oregano, salt, and pepper. Rub over chicken, including under loose skin. Cut a portion of the lemon into wedges for serving.
  2. Bring rice and 1½ times its volume of water to a boil; cover and simmer on low for about 15 minutes, then rest covered 10 minutes and fluff. Follow the package instead for a different rice variety. Keep covered until serving. Shuck corn and cut each ear into thirds if needed. Slice peppers into wide strips; toss corn and peppers with the remaining oil, salt, and pepper.
  3. Heat Blackstone with a medium-hot zone and a cooler zone. Sear chicken skin-side down 8–10 minutes until crisp, flip, then move to the cooler area and cook covered or tented for 20–30 minutes more, turning as needed. Check the thickest pieces reach at least 165°F; 175–185°F gives thighs a more tender finish.
  4. While chicken finishes, griddle corn 10–15 minutes, turning to char all sides, and peppers 6–8 minutes until tender. Rest chicken 5 minutes. Serve with rice, corn, peppers, and lemon wedges.
Honey-Garlic Chicken Bowls
Blackstone · 35 min

Honey-Garlic Chicken Bowls

Sweet garlic chicken with fruit, vegetables, and rice.

View recipe

4 servings

Ingredients

  • 2 ⅜ lb Chicken breast or thighs
  • ½ cup Honey
  • ¼ cup Soy sauce
  • 6 tbsp Butter or dairy-free butter
  • 8 Garlic cloves
  • 1 ¼ cups Uncooked rice
  • 1 Avocados
  • 1 Cucumber
  • 1 Mangoes
  • 1 ¼ cups Pineapple chunks
  • 1 tsp Olive or neutral oil
  • Salt, to taste
  • Black pepper, to taste

Method

  1. Bring rice and 1½ times its volume of water to a boil; cover and simmer on low for about 15 minutes, then rest covered 10 minutes and fluff. Follow the package instead for a different rice variety. Cut cucumber, avocado, mango, and pineapple into bite-size pieces. Mince garlic; whisk honey and soy sauce together.
  2. Cut chicken into even pieces and season lightly with salt and pepper. Cook in batches on a lightly oiled Blackstone over medium-high for 6–8 minutes, turning until all pieces reach 165°F. Move to a clean tray.
  3. In a skillet over medium-low, melt butter or dairy-free butter and cook garlic for about 30 seconds. Add honey-soy mixture and bubble gently 2–3 minutes until glossy. Keep the heat moderate so honey does not scorch.
  4. Toss cooked chicken in sauce until coated. Spoon rice into bowls and add chicken, cucumber, avocado, mango, and pineapple. Drizzle any remaining sauce over the chicken.
Garlic-Lime Chicken & Avocado-Cucumber Salad
Blackstone · 30 min

Garlic-Lime Chicken & Avocado-Cucumber Salad

Citrusy chicken with a cool cucumber and avocado salad.

View recipe

4 servings

Ingredients

  • 2 ¼ lb Chicken thighs
  • 1 Cucumbers
  • 1 Avocados
  • 1 Limes
  • 2 Garlic cloves
  • 1 ½ tbsp Olive oil
  • ½ tsp Paprika
  • ½ tsp Chili powder
  • Salt, to taste
  • Black pepper, to taste

Method

  1. Mince garlic. Squeeze some of the lime for the marinade and reserve the rest for the salad. Mix the marinade juice with about two-thirds of the olive oil, garlic, paprika, chili powder, salt, and pepper. Coat chicken and let stand 10 minutes while the griddle heats.
  2. Slice cucumbers and dice avocados. Toss cucumber with the remaining oil, juice from the reserved lime, and a pinch of salt. Fold in avocado just before serving so it keeps its shape.
  3. Cook chicken on a lightly oiled Blackstone over medium heat for about 5–7 minutes per side, adjusting for thickness, until the thickest part reaches 165°F. Rest 5 minutes, then slice.
  4. Serve warm chicken beside the avocado-cucumber salad, spooning any resting juices over the chicken.
One-Pot Garlic Butter Beef & Potatoes
Weeknight · 35 min

One-Pot Garlic Butter Beef & Potatoes

Cozy ground beef and Yukon Gold potatoes in a savory gravy.

View recipe

4 servings

Ingredients

  • 1 ⅓ lb Ground beef
  • 1 lb Yukon Gold potatoes
  • ½ Yellow onion
  • 2 ½ Garlic cloves
  • 2 tbsp Butter or dairy-free butter
  • 4 tsp Tomato paste
  • 1 ⅓ cups Beef broth
  • ⅔ cup Frozen peas
  • 2 tsp Worcestershire sauce
  • ½ tsp Dried thyme
  • Salt, to taste
  • Black pepper, to taste
  • Fresh parsley, optional garnish

Method

  1. Dice potatoes into ½-inch pieces, dice onion, and mince garlic. Brown beef in a large deep skillet or Dutch oven over medium-high for 6–8 minutes. Drain excess fat, then transfer beef to a bowl.
  2. Add potatoes and a portion of the butter to the pot. Cook 6–8 minutes, stirring occasionally, until the edges begin to brown. Add onion for 3 minutes and garlic for 30 seconds.
  3. Return beef. Stir in remaining butter, tomato paste, the listed Worcestershire and a pinch of thyme, salt, and pepper. Pour in broth, scraping the bottom, and bring to a simmer.
  4. Cover and cook 12–18 minutes until potatoes are fork-tender. Uncover and simmer a few minutes to thicken into a gravy. Stir in frozen peas and cook 2–3 minutes until hot. Taste and serve in bowls.
  5. Cook ground beef to 160°F, checking with a food thermometer.
One-Pot Creamy Garlic Beef & Rice
Weeknight · 35 min

One-Pot Creamy Garlic Beef & Rice

Ground beef and rice simmered in a light tomato-garlic sauce.

View recipe

4 servings

Ingredients

  • 1 ⅓ lb Ground beef
  • ½ Yellow onion
  • 2 ½ Garlic cloves
  • 1 cup Uncooked rice
  • 2 cups Beef broth
  • ⅔ cup Crushed tomatoes
  • 4 tsp Tomato paste
  • ⅓ cup Oat cream
  • 1 ⅓ cups Spinach
  • ½ tsp Dried Italian seasoning
  • Salt, to taste
  • Black pepper, to taste

Method

  1. Dice onion and mince garlic. In a deep skillet with a tight lid, brown ground beef and onion over medium-high for 7–8 minutes. Drain excess fat. Stir in garlic and tomato paste for 1 minute; season with Italian seasoning, salt, and pepper.
  2. Stir in uncooked rice, broth, and crushed tomatoes. Scrape the pan bottom, bring to a boil, then cover and lower heat to a gentle simmer.
  3. Cook 18–20 minutes without repeatedly lifting the lid. Check that rice is tender and liquid absorbed; add a splash of water and cook a few more minutes if needed.
  4. Turn off heat and rest covered 5 minutes. Stir in oat cream and spinach until spinach wilts in the heat of the rice. Taste for seasoning and serve.
  5. Cook ground beef to 160°F, checking with a food thermometer.
Ground Beef Taco Bowls
Weeknight · 25 min

Ground Beef Taco Bowls

Rice bowls with taco beef, beans, corn, and fresh toppings.

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4 servings

Ingredients

  • 1 ⅓ lb Ground beef
  • 2 tbsp Taco seasoning
  • 1 ⅓ cups Uncooked rice
  • ½ cans Black beans (15 oz can), rinsed and drained
  • 1 ⅓ cups Corn
  • 2 cups Lettuce
  • 1 ½ Tomatoes
  • 1 ½ Avocados
  • ⅔ cup Salsa

Method

  1. Bring rice and 1½ times its volume of water to a boil; cover and simmer on low for about 15 minutes, then rest covered 10 minutes and fluff. Follow the package instead for a different rice variety. Drain and rinse black beans, thaw or drain corn, shred lettuce, dice tomatoes and avocados, and set out salsa.
  2. Brown beef in a skillet over medium-high for 6–8 minutes, breaking it apart. Drain excess fat. Add taco seasoning and a splash of water, then simmer 2–3 minutes until the beef is coated.
  3. Warm beans and corn together in a small pan with a splash of water over medium heat for 3–4 minutes; season lightly with salt.
  4. Divide rice among bowls. Add taco beef, warm beans and corn, lettuce, tomatoes, avocado, and salsa. Serve immediately, keeping cold toppings separate until eating if packing leftovers.
  5. Cook ground beef to 160°F, checking with a food thermometer.
Philly Cheesesteak Loaded Fries
Weeknight · 30 min

Philly Cheesesteak Loaded Fries

Crisp fries topped with shaved steak, peppers, and onions.

View recipe

4 servings

Ingredients

  • 1 ⅛ lb Shaved steak
  • 1 ⅓ lb Frozen fries
  • 1 ½ Bell peppers
  • ½ Yellow onion
  • 2 tsp Worcestershire sauce
  • ⅔ cup Dairy-free cheese (optional)
  • 2 tsp Olive or neutral oil
  • ½ tsp Garlic powder
  • Salt, to taste

Method

  1. Heat oven or air fryer to the temperature on the fries package. Cook fries in a single layer until deeply crisp, usually 20–25 minutes in the oven or 12–18 minutes in an air fryer, shaking halfway. Season with salt.
  2. Meanwhile, slice peppers and onion. Heat the remaining oil in a large skillet or on the Blackstone over medium-high. Cook peppers and onion 6–8 minutes until soft with browned edges; set aside.
  3. Spread shaved steak in the hot pan in batches. Sear 1–2 minutes without moving, then flip and cook until browned. Toss with Worcestershire, peppers, onions, and a pinch of garlic powder; taste for salt.
  4. Transfer fries to a platter or plates. Pile steak and vegetables on top. If using optional cheese, scatter it over the hot topping and return to the oven briefly to melt. Serve right away so the fries stay crisp.
Honey-Mustard Pork Tenderloin & Potatoes
Weeknight · 30 min

Honey-Mustard Pork Tenderloin & Potatoes

Pork tenderloin with Dijon-honey glaze, broccoli, and red potatoes.

View recipe

4 servings

Ingredients

  • 1 ½ lb Pork tenderloin
  • 1 ⅓ lb Red potatoes
  • 1 lb Broccoli
  • 2 tbsp Dijon mustard
  • 2 tbsp Honey
  • 2 tsp Apple cider vinegar
  • 4 tsp Olive or neutral oil
  • Salt, to taste
  • Black pepper, to taste
  • Fresh parsley, optional garnish

Method

  1. Cut red potatoes into small even pieces. Microwave covered with 2 tablespoons water 5–6 minutes until almost tender; drain. Cut broccoli into florets. Whisk Dijon, honey, vinegar, and a splash of water for the sauce.
  2. Heat half the oil in a large skillet or on the griddle over medium-high. Crisp potatoes 8–10 minutes, turning until fully tender and golden. Season with salt and keep warm.
  3. Steam broccoli over simmering water for 4–6 minutes until bright green and tender-crisp. Alternatively sauté with a splash of water in a covered skillet. Season with salt and pepper.
  4. Cut pork tenderloin into 1-inch medallions, season, and sear in the remaining oil over medium-high for about 3–4 minutes per side, until the center reaches 145°F. Rest 3 minutes.
  5. Lower heat, pour mustard-honey mixture into the pork pan and simmer 1–2 minutes, scraping the browned bits. Return pork briefly to coat. Serve with crisp potatoes and broccoli, spooning sauce over pork.
Crispy Chicken BLT Wraps
Weeknight · 30 min

Crispy Chicken BLT Wraps

Golden seared chicken, crisp bacon, lettuce, tomato, and avocado in toasted tortilla wraps.

View recipe

4 servings

Ingredients

  • 1 ⅓ lb Chicken breast strips
  • 5 ½ Bacon slices
  • 4 Large tortillas
  • 2 cups Lettuce
  • 1 ½ Tomatoes
  • 1 ½ Avocados
  • ⅓ cup Dairy-free mayonnaise
  • 2 tsp Olive or neutral oil
  • ½ tsp Paprika
  • ½ tsp Garlic powder
  • Salt, to taste
  • Black pepper, to taste

Method

  1. Cook bacon in a skillet over medium heat until crisp, about 7–9 minutes, then drain and break into pieces. Wash and dry lettuce, slice tomatoes and avocados, and spread mayonnaise on tortillas.
  2. Season chicken strips with salt, pepper, paprika, and garlic powder. In a lightly oiled skillet over medium-high, cook chicken 6–8 minutes, turning until golden and the thickest piece reaches 165°F.
  3. Warm tortillas in a dry skillet for about 20 seconds per side. Arrange chicken, bacon, lettuce, tomato, and avocado down the center of each tortilla.
  4. Fold sides inward, roll tightly, and cut in half. For a crisp outside, sear the wrapped seam-side down for 1 minute in the hot skillet. Serve while chicken is warm.
Autumn Harvest Chili
Weeknight · 45 min

Autumn Harvest Chili

A fall chili with sweet potatoes, black beans, corn, and tomatoes.

View recipe

4 servings

Ingredients

  • 1 lb Ground beef or turkey
  • ¾ lb Sweet potatoes
  • 1 can Black beans (15 oz can), rinsed and drained
  • 1 can Fire-roasted diced tomatoes (14½ oz can), undrained
  • 1 cup Corn
  • ½ Yellow onion
  • 1 tbsp Chili powder
  • ½ tsp Ground cumin
  • 1 cup Water or broth, plus more as needed
  • Salt, to taste
  • Black pepper, to taste

Method

  1. Peel sweet potatoes and dice into ½-inch cubes. Dice onion. Drain and rinse beans; drain corn if canned. Open tomatoes and measure chili powder.
  2. Brown beef or turkey with onion in a large pot over medium-high for 7–8 minutes, breaking it up. Drain excess fat. Stir in chili powder and a pinch of cumin, salt, and pepper for 30 seconds.
  3. Add sweet potatoes, beans, tomatoes with their juices, corn, and the measured water or broth. Add more water as needed to keep the sweet potatoes partly submerged. Bring to a boil, then lower to a gentle simmer.
  4. Cook partially covered for 25–30 minutes, stirring occasionally, until sweet potatoes are tender and the chili thickens. Add a splash of water if needed; taste and adjust seasoning. Ladle into bowls.
  5. If using ground beef, cook it to 160°F; if using ground turkey, cook it to 165°F.
Maple-Dijon Salmon
Weeknight · 25 min

Maple-Dijon Salmon

Oven-roasted salmon with a sweet tangy glaze.

View recipe

4 servings

Ingredients

  • 1 ⅓ lb Salmon
  • 2 tbsp Maple syrup
  • 4 tsp Dijon mustard
  • 1 ½ Garlic cloves
  • ½ Lemon
  • ⅔ lb Green beans
  • 1 cup Uncooked white rice
  • Salt, to taste
  • Black pepper, to taste
  • Fresh parsley, optional garnish

Method

  1. Heat oven to 400°F. Line a sheet pan with parchment or lightly oil it. Pat salmon dry and place skin-side down. Season lightly with salt and pepper.
  2. Mince garlic. Whisk maple syrup, Dijon, garlic, and juice from half the lemon. Slice the other half into wedges for serving.
  3. Brush glaze over salmon, saving a little for a second brush halfway through. Bake about 12–16 minutes depending on thickness, until the thickest part reaches 145°F. Let rest 2 minutes.
  4. While salmon bakes, cook the listed rice with 1½ times its volume of water: bring to a boil, cover and simmer on low 15 minutes, then rest covered 10 minutes and fluff. Trim green beans and sauté in a lightly oiled skillet with a splash of water for 5–7 minutes until tender-crisp; season with salt. Serve salmon over rice with beans and lemon wedges.
Steak Fajitas
Weeknight · 30 min

Steak Fajitas

Fast steak, pepper, and onion fajitas with tortillas and lime.

View recipe

4 servings

Ingredients

  • 1 ⅓ lb Thin-sliced steak
  • 2 Bell peppers
  • ½ Yellow onion
  • 8 Tortillas
  • 1 ½ Limes
  • 2 tbsp Fajita seasoning
  • 4 tsp Olive or neutral oil

Method

  1. Slice peppers and onion into thin strips and cut limes into wedges. Pat steak dry, slice thinly across the grain if needed, and toss with fajita seasoning plus half the oil.
  2. Heat a large skillet or Blackstone to medium-high. Cook peppers and onion in the remaining oil for 6–8 minutes until tender with some char; move to a plate.
  3. Sear steak in a single layer in batches, about 1–2 minutes per side, until browned and cooked to your liking. Return vegetables, squeeze in juice from part of the lime, and toss for 30 seconds.
  4. Warm tortillas on the griddle or in a dry skillet about 20 seconds per side. Fill with steak and vegetables and serve the remaining lime wedges alongside.
  5. For the USDA safe minimum, cook whole-muscle beef to 145°F and allow a 3-minute rest before slicing or serving.
Panko Salmon Burgers
Weeknight · 30 min

Panko Salmon Burgers

Salmon patties with a crisp panko crust.

View recipe

4 servings

Ingredients

  • 1 ⅓ lb Salmon
  • ⅔ cup Panko breadcrumbs
  • ½ Egg
  • ½ Lemon
  • 4 Burger buns
  • ⅓ cup Mayonnaise
  • 2 tsp Olive or neutral oil
  • Salt, to taste
  • Black pepper, to taste
  • Lettuce or tomato, optional burger toppings

Method

  1. Pat salmon dry, remove skin and pin bones, and chop finely. Gently combine with panko, the measured egg, juice from half the measured lemon, and salt and pepper to taste. Divide into one patty per bun and chill 10 minutes to firm up.
  2. For a quick lemon topping, mix the listed mayonnaise with juice from the other lemon half and a pinch of salt. Toast buns cut-side down in a dry skillet for 1–2 minutes; set aside.
  3. Heat a thin layer of oil in a nonstick skillet over medium. Cook patties about 3–4 minutes per side, turning carefully, until golden and centers reach 145°F.
  4. Spread lemon mayonnaise on buns, add salmon patties, and serve hot. Optional lettuce or tomato can be added separately if you have it.
Ground Turkey Taco Rice Bowls
Weeknight · 25 min

Ground Turkey Taco Rice Bowls

A lighter taco bowl with rice, beans, and crunchy toppings.

View recipe

4 servings

Ingredients

  • 1 ⅓ lb Ground turkey
  • 2 tbsp Taco seasoning
  • 1 ⅓ cups Uncooked rice
  • ½ cans Black beans (15 oz can), rinsed and drained
  • 1 ⅓ cups Corn
  • 1 ½ Avocados
  • Salsa or shredded lettuce, optional toppings

Method

  1. Bring rice and 1½ times its volume of water to a boil; cover and simmer on low for about 15 minutes, then rest covered 10 minutes and fluff. Follow the package instead for a different rice variety. Drain and rinse beans, thaw or drain corn, and dice avocados.
  2. Heat a skillet over medium-high. Add ground turkey and cook 6–8 minutes, breaking it into small pieces, until cooked through to 165°F. Stir in taco seasoning and a splash of water; simmer 2–3 minutes until coated.
  3. Warm beans and corn together in a small saucepan with a splash of water for 3–4 minutes. Season lightly.
  4. Divide rice into bowls and top with turkey, beans, corn, and avocado. Add any optional salsa or lettuce from your pantry just before serving.
Garlic-Herb Pork Loin, Potatoes & Zucchini
Weeknight · 60–75 min

Garlic-Herb Pork Loin, Potatoes & Zucchini

Sheet-pan pork with baby potatoes and zucchini.

View recipe

4 servings

Ingredients

  • 1 ⅓ lb Pork loin
  • 1 ⅓ lb Baby potatoes
  • 2 Zucchini
  • 2 ½ Garlic cloves
  • 2 tbsp Olive oil
  • ½ tsp Dried Italian herbs
  • Salt, to taste
  • Black pepper, to taste
  • Fresh parsley, optional garnish

Method

  1. Heat the oven to 400°F. Pat the whole pork loin dry and rub with part of the oil, garlic, dried Italian herbs, salt, and pepper. Put in a roasting pan and begin roasting; a 2 lb loin usually needs about 45–60 minutes total, but use temperature rather than the clock.
  2. Halve baby potatoes and toss with some of the remaining oil, salt, and pepper on a separate sheet pan. Roast alongside the pork for about 30–40 minutes, turning once, until tender. Slice zucchini into thick half-moons.
  3. Add zucchini to the potato pan for the last 15–20 minutes, using the remaining oil. Continue roasting the pork until its thickest part reaches 145°F; a larger or thicker roast may need longer.
  4. Transfer pork to a board and rest at least 3 minutes before slicing. Keep roasting vegetables if needed. Serve broad slices of pork with potatoes, zucchini, and pan juices.
St. Pierre Chili
Fall dinners · 50 min

St. Pierre Chili

A family beef chili with kidney beans, green pepper, tomatoes, and a gentle basil note.

View recipe

4 servings

Ingredients

  • ⅔ lb Ground beef
  • ⅔ cup Chopped onion
  • ½ cup Chopped green bell pepper
  • ½ Garlic cloves
  • ½ cans Diced tomatoes (16 oz can, undrained)
  • ½ cans Tomato sauce (8 oz can)
  • ½ cans Dark red kidney beans (16 oz can, drained)
  • 1 ½ tsp Chili powder
  • ½ tsp Dried basil
  • ½ tsp Salt
  • ½ tsp Black pepper
  • ½ tsp Ground cumin (optional)

Method

  1. Chop the onion and green pepper and mince the garlic. Drain the kidney beans, but keep all the liquid from the canned tomatoes.
  2. In a large pot over medium heat, cook the ground beef with the onion, green pepper, and garlic until the beef is browned and the vegetables soften. Drain excess fat.
  3. Stir in the undrained tomatoes, drained kidney beans, tomato sauce, the measured chili powder, basil, salt, and about half the listed black pepper. Bring to a gentle boil.
  4. Reduce the heat, cover, and simmer for 20 minutes, stirring occasionally. Taste and add the remaining pepper, extra chili powder, or cumin as desired.
  5. Cook ground beef to 160°F, checking with a food thermometer.
Powerballs
Snacks · 15 min + chill · about 24–32 bites, depending on size

Powerballs

No-bake oat, flaxseed, peanut butter, honey, and chocolate chip bites.

View recipe

about 24–32 bites, depending on size

Ingredients

  • 2 cups Old-fashioned oats
  • ½ cup Ground flaxseed
  • 1 cup Peanut butter or almond butter
  • ½ cup Honey
  • 1 tsp Vanilla extract
  • ½ cup Chocolate chips

Method

  1. Stir the oats, flaxseed, nut butter, honey, vanilla, and chocolate chips together in a bowl. The mixture should hold together when pressed.
  2. Chill until firm enough to handle, then roll into roughly 1–1½ tablespoon bites; this makes about 24–32 depending on size. Store covered in the refrigerator.
Oat Blueberry Muffins
Breakfast · 55 min · 12 muffins

Oat Blueberry Muffins

Tender oat muffins with blueberries, warm cinnamon, and honey.

View recipe

12 muffins

Ingredients

  • 1 cup Milk
  • 1 cup Old-fashioned oats
  • 1 ¼ cups All-purpose flour
  • 1 tsp Baking powder
  • ½ tsp Baking soda
  • ½ tsp Ground cinnamon
  • ½ tsp Salt
  • ½ cup Butter (melted and cooled)
  • ½ cup Honey, sugar, or maple syrup
  • 1 Egg
  • 1 tsp Vanilla extract
  • 1 cup Blueberries

Method

  1. Soak the oats in the milk for 20 minutes. Heat the oven to 375°F and line or grease a 12-cup muffin pan.
  2. Whisk the flour, baking powder, baking soda, cinnamon, and salt. In another bowl combine the soaked oats and milk with the cooled melted butter, sweetener, egg, and vanilla.
  3. Fold the dry ingredients into the wet mixture just until combined, then gently fold in the blueberries. Divide among the muffin cups.
  4. Bake for about 18–24 minutes, checking that the tops spring back and a tester comes out without wet batter. Let cool briefly in the pan. Exact time depends on cup size and your oven.
Beet Goat Cheese Salad
Weeknight · 20–75 min

Beet Goat Cheese Salad

Arugula, beets, avocado, goat cheese, and walnuts with maple-Dijon balsamic dressing.

View recipe

4 servings

Ingredients

  • 4 Medium beets (fresh or canned)
  • 4 cups Arugula
  • ½ Avocado
  • 2 ⅔ oz Goat cheese
  • ⅓ cup Chopped walnuts or pecans
  • ⅓ cup Extra-virgin olive oil
  • ⅛ cup Balsamic vinegar
  • 2 tsp Maple syrup
  • 1 ½ tsp Dijon mustard
  • 1 pinch Salt
  • 1 pinch Black pepper

Method

  1. If using fresh beets, scrub and roast them at 400°F until tender, about 40–60 minutes; cool, peel, and cut into bite-size pieces. If using canned beets, drain and cut them into pieces.
  2. Whisk the olive oil, balsamic vinegar, maple syrup, and Dijon mustard into a dressing. Season with salt and pepper to taste.
  3. Arrange the arugula in a large bowl with the beets and sliced avocado. Scatter goat cheese and chopped walnuts or pecans over the top.
  4. Drizzle with dressing just before serving and toss lightly.
Peanut Butter Protein Pancakes
Breakfast · 20 min · about 5 small pancakes · 1–2 servings

Peanut Butter Protein Pancakes

Small oat, banana, egg, and peanut butter pancakes.

View recipe

about 5 small pancakes · 1–2 servings

Ingredients

  • ⅓ cup Old-fashioned oats
  • 2 Eggs
  • ½ tsp Baking powder
  • ½ Banana
  • ½ tsp Ground cinnamon
  • 1 tbsp Peanut butter

Method

  1. Mash the half banana, then whisk it with the eggs and peanut butter. Stir in the whole oats, baking powder, and cinnamon. Let the batter stand for 10 minutes so the oats soften.
  2. Heat a nonstick skillet over medium-low heat. Spoon the batter into about five small pancakes.
  3. Cook 2–3 minutes per side, turning when the edges set, until golden and cooked through. Serve warm.
Raspberry French 75
Cocktails · 5 min

Raspberry French 75

A bright raspberry and lemon gin cocktail finished with bubbles.

View recipe

1 drink

Ingredients

  • 1 oz Gin
  • ½ oz Fresh lemon juice
  • ½ oz Raspberry syrup
  • 3 oz Champagne or prosecco
  • 2 Fresh raspberries

Method

  1. Chill a Champagne flute. Add gin, lemon juice, and raspberry syrup to a shaker with ice. Shake briskly for about 10 seconds until cold.
  2. Strain into the flute. Slowly top with Champagne or prosecco, give one gentle stir, and garnish with fresh raspberries. Serve at once while sparkling.
Lemon Basil Gin Spritz
Cocktails · 5 min

Lemon Basil Gin Spritz

Fresh basil, honey, lemon, and a lively splash of bubbles.

View recipe

1 drink

Ingredients

  • 2 oz Gin
  • ¾ oz Fresh lemon juice
  • ½ oz Honey syrup
  • 3 Fresh basil leaves
  • 3 oz Club soda or prosecco
  • 1 Lemon wedge

Method

  1. If making honey syrup, stir equal parts honey and warm water until smooth; cool before using. Gently press basil leaves in the bottom of a shaker to release aroma without shredding them.
  2. Add gin, lemon juice, honey syrup, and ice. Shake for about 10 seconds, then strain into a tall glass of fresh ice. Top with cold club soda or prosecco. Stir gently once and garnish with a basil leaf and lemon wedge.
Maple Old Fashioned
Cocktails · 5 min

Maple Old Fashioned

Bourbon or rye with maple syrup, bitters, and orange.

View recipe

1 drink

Ingredients

  • 2 oz Bourbon or rye whiskey
  • ½ tsp Pure maple syrup
  • 2 dashes Angostura bitters
  • 1 Orange peel

Method

  1. Add maple syrup and bitters to a mixing glass and stir briefly to combine.
  2. Add whiskey and plenty of ice. Stir for 20–30 seconds until well chilled, then strain over a large ice cube in a rocks glass. Squeeze the orange peel over the drink to release its oils, rub it around the rim, and drop it in.
Manhattan
Cocktails · 5 min

Manhattan

A smooth whiskey and sweet vermouth classic with a cherry.

View recipe

1 drink

Ingredients

  • 2 oz Bourbon or rye whiskey
  • 1 oz Sweet vermouth
  • 2 dashes Angostura bitters
  • 1 Cocktail cherry

Method

  1. Chill a coupe or cocktail glass. Pour whiskey, sweet vermouth, and bitters into a mixing glass, then fill with ice.
  2. Stir smoothly for 20–30 seconds until very cold and slightly diluted. Strain into the chilled glass and garnish with one cocktail cherry.
Apple Cider Margarita
Cocktails · 5 min

Apple Cider Margarita

Apple cider, lime, and lemon with a cinnamon-sugar rim.

View recipe

1 drink

Ingredients

  • 1 ¾ oz Blanco tequila
  • 1 oz Triple sec
  • ½ oz Fresh lime juice
  • ¼ oz Fresh lemon juice
  • 4 ½ oz Apple cider
  • 1 tsp Sugar (rim)
  • ½ tsp Ground cinnamon (rim)
  • 1 Apple slices (garnish)
  • 1 Cinnamon sticks (garnish)

Method

  1. Chill the tequila, triple sec, cider, lime juice, and lemon juice. Mix the listed sugar and cinnamon on a small plate. Moisten the rim of a glass with a little lime juice, then dip it into the cinnamon sugar.
  2. Combine the displayed amounts of tequila, triple sec, lime juice, lemon juice, and apple cider in a cold mixing glass or jar. Stir or shake gently without ice until combined. Keeping the ingredients chilled preserves the drink’s balance without watering it down.
  3. Pour into the rimmed glass and garnish with an apple slice and cinnamon stick. Add ice to the glass if desired. For a batch, use the ingredient amounts shown for your selected number of drinks; chill without ice until serving.
Apple Cider Martini
Cocktails · Prep 5 min · Cook 0 min

Apple Cider Martini

Spiced rum, cider, lemon, maple, and bitters.

View recipe

1 drink

Ingredients

  • 2 oz Spiced rum
  • 2 oz Apple cider
  • ½ oz Fresh lemon juice
  • ½ oz Maple syrup
  • 2 dashes Angostura bitters
  • 1 Apple slice (garnish)
  • 1 Cinnamon stick (garnish)

Method

  1. Add the spiced rum, apple cider, lemon juice, maple syrup, and bitters in the displayed amounts to a shaker filled with ice.
  2. Shake for 15–20 seconds until thoroughly chilled, then strain into a chilled martini glass. Garnish with the apple slice and cinnamon stick.
Lavender Martini
Cocktails · Prep 5 min · Cook 0 min

Lavender Martini

Vodka and lemon with a touch of concentrated lavender flavor.

View recipe

1 drink

Ingredients

  • 2 oz Vodka
  • ¾ oz Fresh lemon juice
  • ½ oz Simple syrup
  • 2 drops Frontier lavender flavor

Method

  1. Add vodka, lemon juice, simple syrup, and the listed lavender flavor to a shaker filled with ice.
  2. Shake until cold, then strain into a chilled martini glass. Taste before making another drink; the lavender flavor is concentrated.
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