Pesto Chickpea Pasta with Kale, Goat Cheese & Almonds

Get ready for more plant power goodness in this pasta recipe, Chefs! We’re thrilled to riff on our favorite pesto and kale pasta dish with a new twist: chickpea-based pasta. It’s perfectly complemented by a creamy, tangy addition of goat cheese.


BBQ Beyond Burger™ with Roasted Potatoes & Garlic Sour Cream

Tangy-sweet barbecue sauce and creamy mayo come together to give rich, Southern-style flavor to the plant-based Beyond Burger™. We’re pairing it with a classic side of roasted potatoes (coated in a blend of smoky spices) and a delicious garlic sour cream dipper.


Miso-Ginger Chicken with Sesame Rice & Roasted Vegetables

This dish highlights an incredibly flavorful pan sauce drizzled over seared chicken, which you’ll make by cooking fragrant fresh ginger with a savory-sweet mix of miso paste, honey, and butter. A bed of white rice (finished with rich sesame oil) is the perfect accompaniment to soak up all of the delicious, saucy bites.


Za'atar Chicken & Romesco Couscous with Tzatziki

In this dish, seared chicken breasts coated with za'atar seasoning top a bed of fluffy couscous, smoky romesco sauce, and a trio of sautéed carrots, onion, and spinach. A dollop of tzatziki brings cooling balance to the bold flavors.


Roadside Noodles with Bell Pepper, Tomato & Broccoli Rabe

In many cultures, street food is a way of life. Served from stands and carts, these on-the-go meals are designed to hit the spot in no time.


Truffle & Fontina Quiche with Arugula & Almond Salad

These crowd-pleasing quiches showcase a rich, savory mix of melty smoked gouda cheese, earthy mushrooms, and our savory truffle zest seasoning––perfect for a delightful Mother's Day brunch. A side salad of crisp arugula tossed with a tangy and crunchy combo of marinated radishes and roasted almonds lends refreshing contrast to all the bold flavors.


Caramelized Onion & Heirloom Tomato Crostata with Feta Cheese & Arugula

It’s pie time! Recipes for crostata (an Italian, open-faced pie or tart) date at least as far back as the 15th Century. These delicious pies were traditionally made with a mix of sweet and savory ingredients and included fresh, seasonal produce.


Honey-Lime Tilapia with Bok Choy & Jasmine Rice

To top a bed of fluffy rice and tender bok choy, we’re searing tilapia fillets in a coating of ground mustard, smoked paprika, cayenne, and more, for bold flavor. They’re finished with a topping of our tangy-sweet sauce made from fresh lime juice, scallions, honey, and sesame seeds (for a bit of satisfying crunch).


Chipotle Steak & Vegetable Tacos with Orange & Cucumber Salad

Tucked inside warm flour tortillas, bites of tender flank steak (coated with a blend of bold Mexican spices) and spicy chipotle-glazed pepper and onion find cooling contrast from a layer of zesty lime sour cream. For even more delicious balance, we're serving the tacos alongside a refreshing cucumber, orange, and peanut salad.


Aloo Chana Masala with Cashews & Raisins

This dish is loosely based on Indian “Chana Masala,” a drier mixture of chickpeas, garam masala, and lemon.  Garam masala is a spice blend that varies by region in India, and is usually made up of pepper, cloves, cinnamon, cumin, and cardamom.


Chicken Hiyashi Chuka with Fresh Ramen Noodles & Summer Vegetables

We love fresh ramen. The springy, tender noodles and endless array of toppings make Japanese soups delicious and exciting.


Grilled Gochujang Beyond Burger™ with Scallion Jam & Grilled Sweet Potatoes

Chefs! All summer long, we’re bringing you a mix of recipes designed for our favorite outdoor activity—grilling! An irresistible duo of creamy mayo and spicy gochujang (a favorite Korean condiment) lends rich flavor and subtle heat to the plant-based Beyond Burger™. We’re also topping it with a quick take on scallion jam, which is simply made by tossing grilled scallions with a bit of vinegar, honey, and fragrant sesame oil.


Chicken & Blueberry-Thyme Pan Sauce with Mashed Potatoes & Roasted Carrots

Here, you'll elevate simply seared chicken by topping it with a delicately fruity pan sauce featuring fresh thyme, shallot, butter, and sweet blueberry bourbon spread. Simple sides of mashed potatoes (with a touch of crème fraîche) and roasted carrots round out the dish.


Za'atar-Spiced Fennel & Farro Salad with English Peas, Pea Tips & Pomegranate Molasses

In this seasonal, Middle Eastern-inspired grain salad, we’re showcasing two parts of the pea plant: the hearty leaves and the bright peas themselves, which we’re blanching (or quickly boiling, then rinsing under cold water) for perfect tenderness. As a tangy-sweet accent for the peas and fennel, we’re dressing the salad with pomegranate molasses—a rich, concentrated syrup made by boiling down the fruit’s juice.


Five-Spice Hanger Steaks with Stir-Fried Brown Rice

Five-spice powder is a seasoning commonly found in Chinese cuisine. Just like the name implies, it’s made of a traditional blend of five spices.


One-Pot Shrimp Perloo N/A

In the Lowcountry region (the coastal areas of the Carolinas and Georgia), perloo is a beloved rice dish often made with the region’s plentiful shellfish. Similar to jambalaya, perloo starts with a flavorful base of rice simmered with tomato, bell pepper, celery, garlic and onion.


Jalapeño Burgers with Goat Cheese & Smoky Roasted Carrots

We’re taking the classic cheeseburger to new heights by topping it with an unexpected combination of creamy dijonnaise, tangy goat cheese, and spicy-sweet marinated jalapeño. For a flavorful side, we’re roasting carrots with a blend of bold, smoky spices like paprika, ground mustard, and more.


Fresh Cavatelli & Kale with Fried Rosemary & Walnuts

Fresh cavatelli, a type of southern Italian pasta, shines in tonight’s fall-forward dish. We’re tossing it in a lightly creamy sauce along with kale—yours may be green curly, dark green lacinato, or red.


Shrimp Quinoa

You can forget about tipping the delivery guy! In this update of a take-out classic, you’ll use beautiful, fresh vegetables and swap out rice for naturally nutty quinoa. The result is a bright, healthier, more flavorful version of “fried rice” you can make at home.


Crispy Chicken Tenders & Hot Honey with Potato Salad & Marinated Cucumber

Tonight, classic chicken tenders get a few exciting upgrades. Instead of the traditional breadcrumbs, we’re coating our chicken in matzo meal, which crisps up deliciously in the pan for the perfect crunch.


Zesty Pork Tacos with Cilantro Cabbage Slaw

This dish gets an easy, flavorful lift from our very own tomatillo-poblano sauce, which we’re using in two ways: to coat our pork filling as it cooks in the pan and as a finishing  drizzle for the tacos just before serving. We’re also using our vibrant cilantro sauce to dress cabbage, for a crisp, refreshing slaw.


Chicken with White Beans, Escarole & Meyer Lemon

Escarole, a.k.


Togarashi Tilapia & Garlic Rice with Marinated Cucumbers & Radishes

In this Japanese-style dish, flaky tilapia fillets get bold flavor and a hint of crunchy texture from a coating of togarashi—a staple of the cuisine that highlights poppy seeds, dried orange peel, and more. For cooling contrast, we’re topping it with crisp marinated vegetables, then drizzling it all with an irresistible combo of creamy mayo and citrusy ponzu sauce.


Shrimp & Spicy Sesame Sauce with Green Beans & Carrots

This vibrant dish highlights the umami-rich combo of soy glaze, sesame oil, and spicy sambal oelek, which we’re drizzling over tender shrimp––paired with a classic duo of sautéed vegetables and fluffy white rice.


Smoked Gouda Cheeseburgers with Spicy Zucchini Slaw

We’re topping these burgers with smoked Gouda cheese for creamy texture and rich flavor—balanced by a zingy layer of Dijon mustard. For a bit of seasonal flair, we’re also serving a side of crisp zucchini tossed with sour cream, garlic paste, and fresh jalapeño.


Oven-Baked Shawarma Beef & Couscous with Tzatziki & Almonds

Our new Ready to Cook recipes are the latest addition to our Fast & Easy menu. Featuring pre-chopped ingredients and a recyclable baking tin, these recipes make prep and cleaning a breeze.


Pinto Bean Tostadas with Tomatoes, Peppers & Guacamole

This take on the beloved Latin American dish (whose name is a reference to the toasted tortillas at its base) features a trio of tomatoes, sweet peppers, and onion cooked with spicy chipotle chile paste. The smoky heat is tempered by toppings of creamy guacamole and cotija cheese.


Chorizo Tacos with Lime Mayo & Marinated Mango

This recipe was designed with the option to be partially prepared in the Panasonic 4-in-1 Multi-Oven. Learn more about how the revolutionary all-in-one appliance can help you save time and counter space in your kitchen here.


Cajun-Spiced Chicken with Warm Grain Salad

To make our grain salad, hearty farro,  tender bites of kale, and pickled peppers are brought together by a touch of crème fraîche. It all makes for a hearty bed for spice-blackened chicken breasts.


Cajun-Style Pork & Farro Salad with Spicy Sour Cream

To contrast the bold, vibrant flavors of the Cajun spice blend featured in this dish, we’re topping seared pork with a combo of sour cream and tangy hot sauce. You'll serve the pork over a hearty bed of farro studded with sweet corn and celery.


Salmon & Sushi Rice Bowls with Avocado & Yuzu Mayo

In this take on a poké bowl, we're topping sushi rice with flaked salmon, avocado, and vegetables marinated in a combination of sesame oil and black vinegar. A drizzle of mayo mixed with yuzu kosho, a subtly spicy and tart Japanese condiment, brings the dish together.


Spicy Caramelized Onion Cheeseburger with Roasted Potatoes

We're taking the classic cheeseburger up a notch by topping our patties with cheddar and monterey jack cheese, plus caramelized onions, which you'll warm up in the pan alongside fiery bird's eye chile pepper and tangy vinegar for an extra kick.


Cajun Shrimp & Corn Pancakes with Sautéed Summer Vegetables

This zesty seasonal dish calls on beloved flavors of the South, like smoky spiced shrimp and cornbread-style pancakes, which get a fresh twist from bites of sweet corn stirred right into the batter. We’re also sautéing some of the corn alongside juicy fresh tomatoes and crisp poblano pepper for a vibrant, flavorful accompaniment.


Spicy Black Bean & Caramelized Onion Tacos with Roasted Zucchini

We’re using sharp cave-aged cheddar to create a melty layer on top of warm flour tortillas—the perfect base for our smoky, spicy, and rich filling. To accompany our tacos, we’re serving a side of roasted zucchini topped with fresh lime juice for a bright, tangy lift.


Rosemary-Walnut Crusted Cod with Roasted Potatoes & Brussels Sprouts

We’re topping flaky cod with layers of rosemary-honey mustard and crunchy walnut breadcrumbs, then roasting it in the oven to achieve a beautifully golden brown crust—an easy technique that yields moist, flavorful results. It’s the perfect accompaniment to our simple side of Italian-seasoned brussels sprouts and potatoes tossed with lemon juice and garlic-herb butter.


Hoisin Pork & Spicy Rice Bowls with Mushrooms & Marinated Radishes

For these bowls, we’re mixing fluffy white rice with spicy gochujang, then topping it off with pork cooked with slightly-sweet hoisin sauce. Crisp marinated radishes and crunchy peanuts provide delightful texture and contrast.


Turkey Lettuce Cups with Mushrooms, Poblano Pepper & Peanut Sauce

Piled onto crispy romaine lettuce leaves, a savory filling of turkey, poblano pepper, and mushrooms comes together with our umami-rich sauce, which combines peanut butter spread, sweet soy glaze, and spicy sambal. We're finishing each cup with crisp marinated radishes and roasted peanuts for delightful crunch.


Hot Honey Butter-Glazed Pork with Mashed Potatoes & Green Beans

To accompany our irresistibly spicy-sweet glazed pork, we’re whipping up a vibrant side of tomatoes and green beans sautéed with just a touch of garlic and olive oil. An additional side of smooth mashed potatoes completes the dish on a hearty note and helps to soak up the flavorful glaze.


Seared Salmon & Mustard Vinaigrette with Niçoise-Style Salad

Tonight’s Niçoise-style salad highlights all the varied textures and bright flavors the southern French dish is known for. Hearty potato, crisp green beans, and juicy tomatoes make a delicious base for salmon—seared  and flaked into pieces to ensure a balance of flavors in each bite.


Smoky Brussels Sprouts & Black Bean Tacos with Roasted Sweet Potatoes

In this recipe, warm flour tortillas are loaded with a delicious duo of mashed black beans and brussels sprouts tossed with fiery chipotle chile paste and roasted until perfectly tender. To contrast the bold flavors, we’re serving our tacos with a simple, hearty side of roasted sweet potatoes.


Vegetable Bibimbap with Asparagus, Shiitake Mushrooms & Fried Eggs

A centuries-old Korean preparation, bibimbap (or “mixed rice”) is simply white rice served with sautéed vegetables. fried eggs and hot seasonings.


Miso Tofu Shirataki Noodles with Roasted Eggplant & Nasturtium Leaves

We’re going gourmet here, with tofu shirataki noodles and roasted, chopped eggplant served in a complex mixture of miso, honey and soy sauce. Though they resemble fettuccine pasta, tofu shirataki are specialty noodles made from tofu and a type of Asian yam.


Roasted Pork & Sautéed Apple with Cheesy Broccoli & Garlic Breadcrumbs

Tonight’s crowd-pleasing dinner matches roasted pork with an easy stovetop take on a broccoli gratin, or broccoli baked in a cheese sauce. We’re making Mornay (a classic French cheese sauce) with melty fontina and garlic to coat our sautéed broccoli.


Spicy Cod Puttanesca Pasta with Spaghettini & Pickled Cauliflower

This classic Italian pasta dish with a debated history and racy name—which we won’t translate here—is full of tangy, salty and spicy flavors. To update the traditional recipe, we used spaghettini, a thinner version of spaghetti, and substituted cod for anchovies.


Chicken over Farro Salad with Carrots, Dates, & Lemon Mayo

Cooked alongside nutty farro, saffron—a prized spice originally from North Africa—lends a subtle, aromatic lift to spiced chicken served on top. We’re adding roasted carrots and dates to the farro, which lends balance to the chicken’s bold, Spanish-inspired spices, including paprika, coriander, and cinnamon.


Spicy Shrimp Bucatini with Cabbage & Toasted Breadcrumbs

In tonight’s flavorful dish, classic shrimp bucatini gets a twist from sliced green cabbage, which blends into the thick noodles and adds a hint of contrasting texture. A simple tomato sauce brightened with lemon juice and crushed red pepper brings it all together.


Lemon-Caper Salmon & Orzo with Zucchini & Bell Pepper

This bright, flavorful dish features flaky, crispy skin salmon served over a bed of tender orzo—tossed with sautéed vegetables and a rich, tangy sauce made from butter, lemon, and briny capers.


Hoisin-Glazed Chicken with Sesame Noodles & Spicy Marinated Cucumber

This recipe calls on an assortment of unique ingredients to transform sesame noodles, a Chinese takeout classic. First, we're marinating cucumber with sesame oil and Calabrian chile paste, known for its tangy, spicy complexity.


Sour Cherry-Glazed Lamb Chops with Roasted Sweet Potatoes & Calabrian Chile Yogurt

This sour cherry spread—made from sun-ripened Greek cherries beloved for their dark ruby-red skin—packs both tart and sweet flavor, making for a delightfully rich, fruity glaze for roasted lamb.TECHNIQUE TO HIGHLIGHTWhen slicing the lamb rack, use the rib bones as a guide.


Seared Salmon & Sweet Chili Glaze with Aromatic Rice & Sautéed Vegetables

The star of this dish is the vibrant soy and sweet chili glaze we’re spooning over our salmon as it sears in the pan, which imbues it with all of the deliciously bright, savory flavors. To soak up the rich glaze, we’re serving the salmon alongside fluffy jasmine rice cooked with an aromatic duo of garlic and scallions.


Shrimp & Sushi Rice Bowls with Avocado & Yuzu Mayo

In this take on a poké bowl, we're topping sushi rice with tender shrimp, avocado, and vegetables marinated in a combination of sesame oil and black vinegar. A drizzle of mayo mixed with yuzu kosho, a subtly spicy and tart Japanese condiment, brings the dish together.


Maple Gravy-Smothered Pork Chops with Collard Greens & Roasted Sweet Potato

Tonight’s recipe is homestyle Southern cooking at its best. We’re livening up “smothered” (or gravy-covered) pork chops with a few delicious add-ins: sweet maple syrup, woodsy sage, aromatic spices and—for a hint of tang—quark (a fresh, soft cheese).


Grana Padano & Panko-Crusted Cod with Roasted Potatoes & Lemon-Dressed Broccoli

We’re topping flaky cod with layers of smooth dijon and cheesy Italian-seasoned breadcrumbs, then roasting it in the oven to achieve an irresistibly crispy, golden brown crust—an easy technique that yields bright, flavorful results. It’s the perfect accompaniment to our simple sides of roasted broccoli and potatoes finished with a bit of nutty Grana Padano cheese.


Shrimp, Kale & Mushroom Gnocchi with Crispy Onion Gremolata

For a hearty finish to this comforting dish of sautéed shrimp, vegetables, and gnocchi, you’ll combine a fragrant mix of fresh parsley, lemon zest, and crispy onions to make a twist on gremolata—a punchy condiment traditionally made with chopped herbs and citrus.


Sweet & Spicy Glazed Chicken with Brown Rice, Avocado & Marinated Vegetables

The flavor-packed glaze for tender bites of chicken is made from a simple combination of sweet honey, vinegar, and yuzu kosho—a beloved Japanese condiment made from fermented chiles, salt, and the juice and zest from tart, citrusy yuzu.


Kimchi Lo Mein with Bok Choy & Sesame Seeds

For this comforting dish, we’re combining a few of our favorite Asian ingredients like umami-rich soy glaze, spicy gochujang, and vibrant kimchi to toss with delightfully springy noodles, ground pork, and crisp bok choy.


Ponzu-Lime Shrimp & Scallion Rice with Bok Choy & Chili Crisp

Here, you'll sauté bok choy in the pan with butter, mirin, and our chili crisp seasoning to achieve a hearty, tender, and perfectly spicy side dish to shrimp coated with ponzu sauce and lime juice. Brown rice cooked with scallions ties together the vibrant flavors in this meal.


Pesto Farro Bowls & Crispy Parmesan Eggs with Asparagus, Tomatoes & Calabrian Mayo

For these hearty grain bowls, you'll top pesto-dressed farro and vegetables with eggs fried on top of piles of parmesan cheese until deliciously crispy. A bit of spicy Calabrian chile mayo dolloped on top makes for an exciting finish.


Ditali Pasta & Yellow Tomato Sauce with Saffron & Fennel-Orange Salad

Tonight’s pasta dish showcases a sauce made from two special ingredients grown in the south of Italy: sweet yellow tomatoes and subtly floral saffron, brought to the Mediterranean region from North Africa. We’re using ditali pasta, whose tube-like shape is perfect for holding onto the tangy-sweet sauce.


Seared Tilapia & Creamy Cilantro Sauce with Vegetable Barley & Pepitas

In this dish, flaky tilapia fillets are seared with a coating of our Mexican-spice blend, then served over a bed of barley tossed with spinach and marinated carrots. It’s all topped with a mix of crème fraîche and herbaceous cilantro sauce.


Steelhead Trout & Lemon-Caper Sauce with Orzo, Zucchini & Sweet Peppers

We’re giving rich, flaky trout fillets a bright lift by cooking them in the pan with a tangy sauce that highlights fresh lemon juice, butter, and briny capers—a nod to classic Italian piccata. It’s all served over a bed of orzo pasta studded with sautéed vegetables and finished with a bit of smooth mascarpone.


Mexican Albondigas Soup with Kale & Quinoa

Albondigas (Spanish for meatballs) soup is a traditional Mexican dish with a Middle Eastern influence. The word albondigas stems from the Arabic word al-bunduq, or “hazelnut,” referring to the shape and size of the little meatballs.


Steaks & Marinated Tomatoes with Green Beans & Cheesy Biscuits

Here, we're topping juicy seared steaks with bright, tangy marinated tomatoes. You'll serve the steaks alongside verdant green beans and flaky biscuits—studded with aromatic scallions and melty cheese.


Fontina & Leek Grilled Cheese Sandwiches with Romaine, Cucumber & Radish Salad

These sophisticated grilled cheese sandwiches pair buttery Fontina cheese with another deliciously “melted” ingredient: leek. This French technique for slow-cooking vegetables turns the leek irresistibly tender and develops its delicate sweetness.


Vegetable Tostadas with Corn on the Cob & Lime Rice

This take on the beloved Latin American dish—whose name is a reference to the toasted tortillas at its base—features toppings of white rice and a vibrant summer vegetable medley tossed in a light, creamy dressing. It’s all served with a simple side of zesty, buttery corn on the cob.


Pan-Seared Salmon & Calabrian Mayo with Roasted Potatoes, Zucchini & Raisins

We’re elevating our simply seared salmon by topping it with a Calabrian mayo for a hint of heat to finish. The creamy, spicy sauce is a delightful contrast to the fresh duo of sautéed zucchini and tomatoes––studded with pops of sweet flavor thanks to golden raisins.


Spicy Pork Lo Mein with Carrots, Spinach & Sesame Seeds

In this dish, we’re highlighting fresh, chewy lo mein noodles by tossing them with a spicy sauce of hoisin, soy glaze, gochujang, and more that perfectly complements the richness of the pork. It’s all stirred together with bites of tender sautéed spinach and carrots for satisfying crunch.


Smoky Chickpea Gyros with Feta & Romaine Salad

We’re bringing the flavors of classic Greek street food to your kitchen with these satisfying pitas—spread with yogurt-dressed cucumbers (a take on tzatziki), then topped with hearty chickpeas and onion sautéed with smoky harissa paste. It’s all complete with our simple side salad of crisp romaine, sweet roasted peppers, and crumbly feta.


Hearty Chicken Salad with New Potatoes, Pickled Rhubarb & Goat Cheese

This recipe gives special treatment to one of our favorite springtime ingredients: rhubarb. Though it’s most famous for its appearance in pies, rhubarb makes for a great addition to salads, too.


Chicken Meatballs & Creamy Polenta with Tomato Sugo & Lacinato Kale

Tomato “sugo” (or sauce) is a cornerstone of classic Italian cooking. And chefs, it takes only a few delicious ingredients to make a truly irresistible sugo.


Cheesy Truffle Steak Tip Sandwiches with Arugula & Potato Salad

Our aromatic truffle butter (which includes salt and mild white truffle) is perfect for lending the rich, earthy flavor for which truffles are prized, but without overpowering too much. Here, we're using it to coat the toasted baguettes of our savory steak tip sandwiches—loaded with more dynamic flavor from melty fontina and caramelized onion.


Prosciutto Fried Rice with Sesame Snow Peas & Bok Choy

For this delicious dish, we’re putting an exciting Italian twist on classic pork fried rice by stirring crisped prosciutto (or dry-cured ham) into our umami-packed rice, vegetables, and egg.


Cavatelli Pasta & Pork Ragù with Parmesan Cheese

For this warming dish, you’ll make a rich pork ragù—a classic Italian meat sauce—to serve with cavatelli pasta, whose slightly open shape is a perfect partner for the hearty sauce. Sweet-tart bites of currants throughout elevate the savory flavors of the dish.


Glazed Chicken & Sesame Rice Bowls with Snap Peas & Carrots

This vibrant dish features bites of tender chicken coated with rice flour before searing to create a delightfully crispy crust—perfect for soaking up a rich, sweet combo of soy glaze, mayonnaise, and yuzu kosho (a beloved Japanese condiment made from fermented chiles, salt, and the juice and zest from tart, citrusy yuzu). For a hearty accompaniment, we’re serving it over a bed of sushi rice and sautéed vegetables.


Tilapia Piccata with Orzo, Zucchini & Tomatoes

We’re giving flaky tilapia fillets a rich lift by cooking them in the pan with a silky butter sauce that highlights fresh lemon juice and briny capers—an easy take on classic Italian piccata. It’s a bright finish to a bed of tender orzo pasta tossed with sweet tomatoes and verdant zucchini.


Soy-Marinated Chicken Thighs with Jalapeño Rice & Summer Squash

Tonight, we’re thrilled to share a dish created with Samin Nosrat, the woman declared “America’s next great cooking teacher” by Alice Waters. Her bestselling cookbook Salt, Fat, Acid, Heat is a visionary new master class in cooking that distills decades of professional experience into just four simple elements.


Curry Salmon with Celery and Meyer Lemon Aioli

The smooth-skinned, slightly sweeter cousin of the common lemon was named for the explorer, Frank Nicholas Meyer, who discovered this prize fruit in China. It’s believed to be a hybrid of mandarin orange and lemon, but tastes mostly of lemon.


Couscous-Stuffed Peppers with Yogurt Sauce, Feta Cheese, & Tahini

These vibrant stuffed peppers are loaded with fluffy couscous, sweet carrots and raisins, and briny feta—all brought together with a nutty tahini-lemon dressing. We’re baking the peppers to deliciously meld their flavors, then serving them over a bright, cooling layer of lemon-seasoned yogurt.


Duck Confit & Coconut Curry Ramen with Bok Choy & Crispy Onions

Savory, glazed duck confit is served over springy ramen noodles and an aromatic broth made with coconut milk, yellow curry paste, ginger, garlic, and more.Duck confit is a classic preparation in French cuisine where duck is slow-cooked in its rich rendered fat until the meat is extremely tender and falling off the bone.


Summer Soba Salad with Corn and Soy-Mirin Dressing

As summer heats up, the   beauty of soba salad—the classic Japanese dish made with buckwheat noodles—is that it’s served cool. Here, we’re making a soba salad that’s perfect for the weather, using the season’s finest produce: fresh cherry tomatoes, sliced cucumber and a savory sauté of corn and aromatics.


Romesco Gnocchi with Zucchini, Tomatoes & Bell Pepper

For a bright, comforting meal, we’re tossing our plump gnocchi with a trio of tomatoes, zucchini, and pepper in a buttery, nutty romesco sauce, then topping it all with a sprinkle of savory romano cheese.


Egyptian Meatballs with Spicy Tomato Sauce, Kale & Rice

Tonight’s Egyptian inspired meatballs get a boost of flavor from a savory tomato sauce cooked with an enticing blend of spices including vibrant aleppo pepper, turmeric, and star anise—for a touch of delicate sweetness. Hearty garlic-sautéed kale served on top of the meatballs makes for nuanced texture in each bite, while a side of fluffy basmati rice (a Middle Eastern favorite) balances the rich, spicy sauce.


Spicy Hoisin Noodles & Vegetables with Soft-Boiled Eggs & Peanuts

Satisfyingly savory flavors abound in this noodle dish thanks to the umami-rich sauce of ponzu sauce, hoisin, and sambal oelek that we’re tossing with delightfully chewy lo mein noodles and sautéed veggies. It's all complete with the rich yolk of a perfectly soft-boiled egg.


Brown Butter Cod with Corn, Shishito Peppers & Purple Potatoes

In tonight’s colorful, seasonal recipe, we’re basting our cod with a brown butter sauce, balanced with a splash of sherry vinegar. This sauce also dresses a hearty side of sautéed vegetables—including delicious shishito peppers.


Spicy Peach & Goat Cheese Pizza with Caramelized Onion & Fresh Mozzarella

For bold, summertime flavor, we’re topping this crowd-pleasing pizza with sweet, caramelized onion and spicy, seasoned peach. It's all layered over two cheeses: melty mozzarella and tangy goat.


Summer Vegetable & Quinoa Bowls with Fairy Tale Eggplants, Shishito Peppers & Corn

These satisfying veggie bowls highlight a dazzling array of summertime produce. To a base of nutty red quinoa, we’re adding ginger-sautéed sweet corn, green beans and fairy tale eggplants (a petite variety with delicate, creamy flavor).


Creamy Roasted Spaghetti Squash with Mushrooms, Sage & Brown Butter Walnuts

In this dish, tender mushrooms are served over delicate strands of sweet spaghetti squash—which gets a creamy lift from a dollop of mascarpone. A garnish of walnuts cooked with fragrant sage in brown butter adds a final layer of rich, toasty flavor.


Summer Vegetable Niçoise Salad with Sweet Peppers & Hard-Boiled Eggs

This bright, robust salad puts a seasonal spin on the delectable flavors of a Provençal favorite, “salade Niçoise.” Alongside the traditional combination of briny olives, creamy potatoes and crisp green beans, we’re adding seasonal juicy tomato and sweet peppers (which can be green, yellow, orange or red)—all wrapped in a tangy mustard vinaigrette.


Spanish-Style Eggs with Summer Squash, Piquillo Peppers, & Aioli

Tonight, we’re giving “breakfast-for-dinner” a gourmet twist with a few Spanish ingredients. After cooking a robust medley of vegetables, including summer squash and sweet peppers, we’re stirring in sweet roasted piquillo peppers and sherry vinegar, both of which add distinctive tang and flavor.


Crispy Tofu Drunken Noodles with Bell Pepper & Thai Basil

This spicy noodle dish is a favorite in Thailand, where it is often served with rice wine in local restaurants. For an authentic touch, we’re making our version with rice flake noodles, made from rice flour that has been parboiled, flattened into sheets and then cut into triangles or squares.


Miso-Honey Salmon with Sesame-Roasted Broccoli & Garlic Rice

Pickled vegetables are a favorite in Asian cuisines for adding balancing acidity to rich flavors, whose brightness you’ll replicate in this recipe simply by marinating sliced cucumber in rice vinegar and salt—the perfect accompaniment to savory-sweet glazed salmon. A simple side of roasted broccoli (coated with fragrant sesame oil) and fluffy, aromatic rice round out the dish on a hearty note.


Soy-Gochujang Salmon with Broccoli & Mushroom Rice

This dish highlights a spicy-sweet sauce made with gochujang (a Korean cuisine staple made with fermented soybeans) that tops our pan-seared salmon—perfectly balanced by the hearty bed of rice and roasted vegetables beneath.


Beef Medallions with Mashed Potatoes & Balsamic Pan Sauce

Tonight, we’re serving a gourmet meal inspired by a winning entrée from the September 20 MasterChef Season 8 finaleon FOX. We’re topping tender pan-seared beef medallions with a showstopping pan sauce made from tangy balsamic vinegar, crème fraîche, and butter.


BBQ Pork Burgers & Corn on the Cob with Crispy Onion Rings & Garlic-Herb Butter

These juicy, mustard-infused pork burgers, served between two delicious layers of barbecue sauce, show off a uniquely satisfying topping: homemade onion rings. With a quick trick—soaking the onion in cold water first, to soften its flavor and help the flour stick—you’ll achieve restaurant-quality crispiness.


Chicken Schnitzel with Fingerling Potato Salad & Lingonberry Jam

This recipe was created specially by Markus Glocker, award-winning chef at New York City’s Bâtard. Austrian-born Glocker learned to cook early, in his family’s hotel kitchen.


Pan-Seared Steaks & Aioli with Crispy Gnocchi & Sautéed Green Beans

For a unique spin on classic steak and potatoes, we’re serving our juicy steaks alongside pillowy dumplings of potato-based gnocchi—cooked briefly, then finished in a pan with garlic and capers to develop an irresistibly golden brown, crispy exterior. To give the steaks a bright, aromatic lift, we’re topping them with a delicious aioli, which simply combines mayonnaise and punchy garlic paste.


Crispy Chicken Tenders with Roasted Potatoes & Summer Squash

These satisfying chicken tenders—a comfort food staple—get plenty of crunch from a coating of crispy panko breadcrumbs. For a simple side, we’re roasting Yukon Gold potatoes and seasonal summer squash, added to the sheet pan for the last few minutes of cooking.


Gnocchi & Feta Bake with Romesco Sauce, Tomatoes & Spinach

Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! This comforting gnocchi bake features juicy tomatoes, spinach, smoky romesco sauce, and more.


Soy-Lime Shrimp & Scallion Rice with Buttery Bok Choy & Chili Crisp

Here, you'll sauté halved bok choy in the pan with butter, mirin, and our chili crisp seasoning to achieve a hearty, tender, and perfectly spicy side dish to shrimp coated with soy sauce and lime juice. Brown rice cooked with scallions ties together the vibrant flavors in this meal.


Fontina & Beet Grilled Cheese Sandwiches with Mixed Citrus Salad

These gourmet grilled cheese sandwiches combine creamy fontina with sautéed arugula and—for a layer of delightfully earthy, tart and sweet flavor—pickled beets. After cooking the sandwiches, we’re rubbing them with whole garlic, lending an aromatic touch to the toasted sourdough.


Gochujang-Glazed Chicken with Vegetables & Jasmine Rice

This dish highlights the irresistibly sweet and spicy combo of honey and gochujang used to glaze our chicken, which is served over fluffy jasmine rice studded with sautéed carrots and bok choy. A unique topping of marinated grated radishes (whose peppery flavor is tamed by a bit of vinegar) finishes it all with balancing brightness—plus a pop of gorgeous color!


Red Lentil Dal with Sunchokes & Basmati Rice

Dal is a broad term used for all kinds of dried, split lentils commonly used in Indian cuisine. In this recipe, we’re using red lentils (one of the most flavorful, nutty varieties out there) to create a delicious meal with traditional spices, aromatics and ghee (a type of clarified butter).


Greek Chicken with Olives, Oregano & Roasted Potatoes

Chefs, we’re celebrating the aromatic flavors of Greek cooking with tonight’s dish.Buttery Castelvetrano olives, sweet prunes and fresh oregano form the base of a bright sauce perfect for our pan-seared chicken (and simple roasted potatoes on the side).


Beef Bolognese with Fresh Pappardelle Pasta & Brussels Sprouts

This comfort food classic has been a mainstay of Northern Italy for centuries. Named for the province of Bologna, the first recorded recipe for “ragú alla bolognese” dates back to the 1700s.


Korean Pork Tacos with Spicy Red Cabbage Slaw

In tonight’s recipe, tacos make for a quick, easy way to showcase delicious Korean flavors. Our saucy pork filling owes its kick of heat to gochujang, or Korean red chile paste—which we’re also adding to a kimchi-inspired slaw of crisp red cabbage slaw.


Cheesy Mushroom Quesadillas with Sweet Potato Wedges & Garlic Mayo

In these crispy quesadillas, two types of cheese—smoked gouda and cheddar cheese curds—delightfully melt around a rich filling of tender mushrooms and onion sautéed in a smoky-sweet combination of chipotle chile paste and honey. A side of roasted sweet potato wedges with a garlic mayo dipper round out this flavorful dish.


Honey-Lime Tilapia with Bok Choy & White Rice

In this dish, seared tilapia is elevated by a coating of warming spices like paprika and cayenne and an irresistibly sweet and zesty sauce made with fresh lime juice, honey, scallions, and crunchy sesame seeds.


Fresh Udon Noodle Stir-Fry with Asparagus, Shiitake Mushrooms & Togarashi

The time-honored technique of stir-frying is a quick way to heighten and seal in the varied and delicious flavors of a dish. Here, we’re stir-frying Japanese ingredients like umami-packed shiitake mushrooms and fresh udon noodles (a long and chewy variety) with a savory soy sauce.


Spicy BBQ Pulled Chicken Bowls with Crispy Onions & Ranch Dressing

Designed to be ready in just 15 minutes, our new line of meals feature pre-cooked grains and easy-to-prep ingredients to create the same high-quality dishes you love, in less time! The star of this dish is the fiery sauce you'll use to coat pulled chicken, which features BBQ sauce, a touch of gochujang, and hot sauce. Toppings of crispy onions and ranch dressing add a welcome crunch and cooling contrast to the bold flavors below.


Spiced Chicken & Saffron Rice with Almonds & Lemon Yogurt

This recipe features our easy take on tahdig—a beloved Persian rice dish named for the deliciously crispy crust that forms at the bottom of the pan. It’s the perfect accompaniment to our chicken, which is seared in a coating of warming ras el hanout, then topped with a spoonful of creamy lemon yogurt.


Mozzarella & Barley-Stuffed Zucchini with Crispy Squash Blossoms

Summer is the perfect time for squash. And while we love the juicy, tender zucchini, that’s not the only part of the plant that’s edible.


Coconut Vegetable Curry with Lime Rice

To create the aromatic broth for our curry, we’re using vibrant tomato chutney (which itself highlights an Indian-style blend of tamarind, turmeric, and more) and smooth coconut milk to flavor tender vegetables as they cook. A fluffy side of jasmine rice is perfect for soaking up every bite of the dynamic curry.


Spiced Beef Wraps with Butter Lettuce Salad

This easy take on the classic Greek gyro features herby, za’atar-spiced beef piled onto warm pitas alongside creamy garlic-seasoned labneh. A salad of butter lettuce tossed with crisp radishes and sweet dates offers refreshing contrast.


Creamy Risotto with Summer Vegetables & Pecorino Cheese

In this recipe, sweet peppers and tomatoes make the perfect companion to our risotto, adding a vibrant counterpoint to the rich and deeply creamy flavors of the dish. They’re lightly sautéed with a touch of fresh jalapeño for a bright, spicy lift.


Pretzel Burgers with Hoppy Cheddar Sauce & Roasted Sweet Potato Rounds

The once-humble burger gets a sophisticated makeover in this recipe. We’re serving our burgers on soft pretzel buns, with red onion, whole grain mustard and a smooth cheddar sauce infused with a special ingredient: hops flowers.


Grilled Cheeseburgers with Feta-Watermelon Salad & Pickled Watermelon Rind

It’s grilling season, chefs! And we’re kicking it off with one of our simple favorites: succulent, hearty cheeseburgers. Seasoned with mustard and topped with cheddar, these burgers are the definition of classic.


Cauliflower & Chickpea Caesar Salad with Crispy Parmesan

For this vibrant riff on Caesar salad, we’re tossing crunchy romaine in tangy dressing—made with mayo, capers, garlic, and lemon—which dreamily coats mix-ins of roasted cauliflower, chickpeas, and juicy tomatoes. In place of classic croutons, we're topping it all off with bites of crispy parmesan for even more exciting texture.


Miso Yuzu-Glazed Cod with Black Rice & Water Spinach

We’re using two incredibly flavorful ingredients to make a glaze for roasted cod: red miso paste and yuzu juice. As miso ages, its color changes from white to red—and its flavor becomes distinctly rich in umami.


Hand-Cut Pesto Pappardelle with Zucchini & Mushrooms

In this comforting pasta dish, we’re highlighting earthy mushrooms, summertime zucchini, and our herbaceous pesto, which gets carefully tossed with sheets of pasta cut to create pappardelle (a wide, flat variety that originated in Tuscany). A final stir-in of mascarpone lends creaminess to every bite.


Mafalda Pasta with Zucchini, Tomatoes & Parmesan

You’ll make this easy, flavorful sauce for mafalda pasta simply by cooking sweet tomatoes with aromatic garlic, verdant zucchini, and a touch of spicy Calabrian chile paste.


King Trumpet Mushroom Chili with Jalapeño-Cheddar Cornbread

King Trumpet mushrooms, also called King Oyster, are the largest mushroom in the oyster mushroom species. Known for their thick stumpy stems and flat caps, these firm mushrooms deliver a burst of umami flavor and add heartiness to this vegetarian chili.


Spring Herb & Vegetable Lo Mein

In this lightning-fast recipe for a take-out classic, you’ll use fresh, seasonal ingredients like asparagus and yellow squash along with aromatic, peppery Thai basil and mint. The secret to making the smooth, glossy stir-fry sauce is the simple addition of cornstarch, which thickens the sauce and intensifies the flavors.


Spinach & Ricotta Pizza with Sautéed Cauliflower & Clementine Salad

Tonight’s white pizza calls on the classic, comforting flavors of creamed spinach. Ricotta cheese and fromage blanc give the spinach its characteristic silkiness, while scallions and garlic add a bit of piquancy.


Lumaca Rigata Pasta with Capers & Garlic Bread

This lightly creamy lumaca rigata pasta gets pops of briny flavor from capers. We’re serving it with an irresistible side of garlic bread—simply baguette slices drizzled with a combination of olive oil, garlic, parmesan, and Italian seasoning, then oven-toasted.


Moo Shu Vegetables with Pancakes & Plum Sauce

In the 20th Century, a new entrée began to turn heads in the United States: moo shu pork. As a Northern Chinese dish, it shook up the scene of American Chinese food, most of which reflected the culinary traditions of the Southern provinces.


Chipotle-Roasted Tofu Lettuce Cups with Brown Rice & Sautéed Vegetables

Here, you'll roast bites of tofu in fiery chipotle paste, then toss it in a sweet, creamy fig glaze to balance the heat. We're piling then onto soft butter lettuce leaves alongside brown rice, tamarind-glazed mushrooms and peppers, and bright lime yogurt.


Cod Sandwiches with Caper Aioli & Endive Salad

These quick sandwiches pack some of our favorite Mediterranean seaside flavors. Briny capers brighten up a creamy, garlicky aioli (a popular condiment for seafood), while tender baby kale tossed with a bit of vinegar-marinated shallot perfectly balances the sandwiches’ savory elements.


Steak & Green Peppercorn Sauce with Kale & Roasted Potato

For tonight’s spin on the classic “steak au poivre,” or steak with peppercorn sauce, we’re using a special ingredient: pickled green peppercorns. Known for their uniquely bright, tangy flavor—fresher and mellower than that of black peppercorns—they give a delicious lift to our mustardy pan sauce.


Spicy Mushroom & Onion Quesadillas with Zucchini & Lime Sour Cream

In these crispy quesadillas, mild monterey jack cheese delightfully melts around a rich filling of tender mushrooms and onion—sautéed in chipotle chile paste (a specialty condiment made from dried, smoked jalapeños) for a kick of heat. We’re serving them with a lime sour cream dipper and a side of simply sautéed zucchini tossed with pickled peppadew peppers and cotija cheese.


Seared Scallops & Mushroom Risotto with Chocolate-Pistachio Truffles

Rich flavors abound in this decadent dish thanks to our mushroom and truffle risotto topped with delicate seared scallops, followed by homemade chocolate truffles covered with pistachios for a pleasantly sweet finish. It’s perfect for a fancy night in with the ones you love!


Chicken Khao Soi with Crispy Wonton Noodles

Chefs, this delicious northern Thai meal is the perfect fix for a cold night. Juicy chicken, hearty kale and fresh, springy wonton noodles form the base of the khao soi, which gets enticing depth and pleasant heat from yellow curry powder (known for its milder flavor and lighter color).


Miso Sweet Potato Donburi with Cabbage Slaw & Black Garlic Mayo

Tonight’s donburi—or Japanese rice bowls—highlight sweet potatoes, sliced and coated with umami-rich miso paste before roasting. Tangy-sweet slaw, sushi rice, and a rich soft-boiled egg add even more flavors and textures to every bite.


Chipotle Sweet Potato & Quinoa Bowl with Marinated Vegetables & Crispy Tortilla Strips

For a spicy kick, you’ll coat diced sweet potatoes with chipotle chile paste before roasting them, then toss them with quinoa and a bright medley of summer vegetables. For deliciously crispy, creamy contrast, you’ll finish each bowl with toasted tortilla strips and a dollop of yogurt brightened with fresh lime juice.


Spiced Chicken Chili with Chickpeas & Currants

Tonight's chili gets its warming character from Moroccan go-to ingredients. A blend of heady spices—including classics like ras el hanout and dried orange peel—lends incredible depth to the quick-cooking chili.


Curry & Coconut-Crusted Cod with Snow Peas & Scallion Rice

Here, you'll coat flaky cod in fragrant vadouvan curry powder and top it with crunchy coconut flakes for a variety of textures and flavors. You'll finish the fish with a drizzle of spicy mayo and serve it alongside fluffy white rice.


Chickpea Pasta & Seasoned Ricotta with Caramelized Fennel & Onion

For incredible depth of flavor in this chickpea-based pasta, we’re caramelizing fennel and onion until delightfully browned and tender, then tossing it together with fresh tomatoes and verdant spinach. An extra rich layer comes from the creamy ricotta cheese we’re serving underneath the warm pasta.


Garlic-Caper Chicken with Calabrian Asparagus & Fettuccine

In this Italian-style dish, a duo of aromatic garlic and briny capers—cooked briefly together to bring out their flavors—creates a simple, irresistible topping for our oregano-seasoned chicken. It all comes together over a bed of fettuccine mixed with asparagus, which we’re sautéing with a bit of Calabrian chile paste for a pleasant kick of heat.


Spicy Fettuccine & Beef Bolognese with Zucchini

Bolognese, a classic Italian meat sauce, gets a kick of heat from an unexpected ingredient: gochujang, or Korean red chile paste. It all comes together with tender squash and ribbons of fettuccine.


Duck Confit Enchiladas with Corn Salsa & Lime Sour Cream

Rich, pulled duck confit is tossed with poblano pepper, ancho chile paste, white rice, and more, then rolled into flour tortillas and topped with a duo of red and green sauces (plus melty cheese) before baking. You’ll finish it all with a spicy corn salsa and cooling lime sour cream.


Soy-Lime Shrimp & Scallion Rice with Buttery Bok Choy & Chili Crisp

Here, you'll sauté halved bok choy in the pan with butter, mirin, and our chili crisp seasoning to achieve a hearty, tender, and perfectly spicy side dish to shrimp coated with soy sauce and lime juice. Brown rice cooked with scallions ties together the vibrant flavors in this meal.


Fresh Basil Fettuccine with Datterini Tomatoes & Goat Cheese

Datterini tomatoes are a variety whose name translates from Italian to “little dates,” in reference to their petite size and exceptional sweetness when cooked. We’re cooking them with a bit of garlic and crushed red pepper to make the sauce for our basil fettuccine.


Southern-Style Burgers with Green Tomato Chow Chow & Old Bay Oven Fries

We’re updating the burger Southern-style—complete with all the fixings. First, instead of lettuce, simply-dressed collard greens give the burgers a mildly peppery kick.


Crispy Brussels Sprout Tacos & Peanut Crema with Marinated Cilantro Rice

In this recipe, soft flour tortillas are toasted with a layer of melty monterey jack cheese, then filled with crispy roasted brussels sprouts, spicy chipotle-peanut sauce, and cooling avocado—perfectly matched by a hearty side of cilantro rice.


Mushroom & Pepper Lettuce Cups with Spicy Tahini-Lime Sauce

These flavorful vegetarian lettuce cups are loaded with tender vegetables, brown rice, and slices of rich hard-boiled egg—all brought together with our irresistible sauce of tahini, lime juice, soy sauce, and more.


Sweet Chili Salmon with Aromatic Rice & Sautéed Vegetables

The star of this dish is the soy and sweet chili glaze we’re spooning over our salmon fillets as they sear in the pan, which imbues them with all of the deliciously bright, savory flavors. To soak up the rich glaze, we’re serving the salmon alongside fluffy rice cooked with aromatic garlic and scallions, plus a duo of sautéed carrots and bok choy.


Quinoa with Wild Mushrooms, Wax Beans & Broccoli en Papillote

You can cook just about anything in a parchment packet, or “en papillote.”  The paper seals in the moisture and concentrates the flavors of the ingredients inside.


Creamy Broccoli & Fennel Casserole with Mafalda Pasta & Fontina Cheese

Mafalda pasta, with its curly, ribbon-like edges, is ideal for holding onto sauces. It’s among a small group of pastas that were dedicated to the House of Savoy when the family became the ruling monarchs of Italy at the turn of the 20th Century.


Pork Chorizo, Potato & Fig Bake with Almonds & Saffron Mayo

This hearty bake combines tender potatoes, bell pepper, Turkish figs, and rich chorizo, which all come together under a drizzle of saffron mayo.


Creamy Sweet Potato & Kale Casserole with Spiced Coconut Béchamel & Ginger

In this recipe, we’re combining fall’s best produce with some of our favorite African and Southeast Asian flavors. Sweet potatoes and earthy kale are perfectly at home in a rich béchamel sauce made with coconut milk, piquant ginger and a rich, warming Berbere spice blend, common in Ethiopian and Eritrean cuisines.


Mushroom & Cabbage Dumplings with Roasted Bok Choy & Basmati Rice

Tonight, we’re filling dumplings with a satisfying combo of earthy shiitake mushrooms and delicate napa cabbage—favorites in Chinese cuisine. We’re serving our pan-fried dumplings with roasted naiyu bok choy (a variety with crisp white stalks and crinkly dark green leaves) and a soy dipping sauce on the side.


Baby Artichoke Risotto with Shiitake Mushrooms, Mustard Greens & Goat Cheese

Risotto gets its luxurious, creamy texture not from milk or cream, but from the starches releasing as the grains are stirred and cooked.  Special rice like Arborio and Carnaroli, among the other high-starch varieties used for risotto, are either medium or short grain and round in shape.


Yellow Curry Fried Rice with Mango & Peppers

We're adding bold, dynamic flavor to this fried rice with a stir-in of yellow curry paste (a Thai cuisine staple) balanced with sweet bites of marinated mango. The spicy-sweet flavor delectably perks up tender mushrooms and peppers, fluffy scrambled eggs, and roasted cashews for a satisfying crunch.


Honey-Chipotle Beef & Black Bean Tostadas with Lime Rice

This zesty meal pairs crispy, oven-toasted tortillas with tender glazed beef and carrots, which get irresistibly spicy-sweet flavor from a combo of honey, fresh lime juice, and fiery chipotle paste—tempered by a drizzle of cooling sour cream. We’re serving it all with a side of fluffy white rice brightened with lime zest.


Tuscan Pork Pasta with Romesco Sauce & Sweet Peppers

For a savory boost of flavor, we’re finishing this rich pork pasta with two stir-ins: creamy mascarpone cheese and our romesco sauce (a bold, Spanish-style sauce made with almonds, roasted red peppers, tomatoes, and more).


Soy-Glazed Chicken with Bok Choy & Sesame Rice

Chicken thighs get the star treatment from an Asian-inspired glaze of soy, black garlic, and gochujang, which combine for deeply savory flavor and a kick of heat. We’re rounding out the dish with fluffy rice and tender oven-steamed bok choy.


Oven-Baked Squash & Pinto Bean Tacos with Cheese & Cilantro Sour Cream

Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! For this dish, you’ll bake a hearty taco filling—featuring tender squash, pinto beans, spicy jalapeño, and more—to serve inside soft flour tortillas.


Zucchini & Black Bean Enchiladas with Creamy Ancho Sauce

For these crowd-pleasing enchiladas, a hearty medley of zucchini, black beans, and Mexican-spiced rice fill soft flour tortillas. You’ll finish it all with a creamy, smoky tomato sauce and a sprinkling of cheese baked until melty and golden brown.


Chicken & Marbella Sauce with Oregano Roasted Potatoes

A quick version of the classic savory-sweet sauce (made with green olives and prunes) helps to achieve the same irresistible flavors of slow-cooked chicken Marbella. On the side, we’re roasting Yukon Gold potatoes with fresh oregano for an aromatic lift.


Seared Trout & Spicy Sesame Sauce with Bok Choy & Mushrooms

This vibrant dish highlights the umami-rich combo of soy glaze, sesame oil, and spicy sambal oelek we’re drizzling over a classic trio of seared trout, sautéed vegetables, and white rice.


Roast Half Chicken & Yogurt Sauce with Potatoes, Zucchini, & Olive Tapenade

For hands-off cooking, you’ll roast chicken (simply seasoned with paprika, garlic powder, and more) at the same time as your side of vegetables. It’s served with a duo of easy sauces: a flavorful spin on Niçoise tapenade gives a bright lift to the roasted vegetables, while a creamy yogurt sauce brings it all together.


Three Pea & Barley Miso Ramen with Fresh Ramen Noodles & Soft-Boiled Eggs

Spring is the season of peas, and we’re tripling up on them here. To our deeply flavorful broth of aromatics and barley miso, we’re adding fresh ramen noodles, as well as English peas (the shelled variety that we all know and love) and sugar snap peas, whose entire pods are perfectly edible.


Lemongrass Burgers & Cabbage Slaw with Sriracha Mayonnaise & Pickled Carrots

Tonight’s recipe takes inspiration from the vibrant flavors of the Vietnamese bánh mì sandwich. Though “bánh mì” refers to the bread (typically baguette), we’re adapting the sandwich’s toppings and condiments to elevate hearty burgers.


Crispy Cumin-Sichuan Chicken with Sesame Zucchini & Lime Rice

The star of this Asian-style dish is the bold, fragrant sauce that coats crispy chicken, which highlights earthy cumin and tingly Sichuan peppercorn—a prized spice popular in its namesake cuisine.


Mushroom Grilled Cheese Sandwich with Nectarine Salad

In this recipe, grilled cheese gets an easy, elegant makeover with smoky gouda and earthy mushrooms, layered between slices of sourdough. A side salad of arugula and nectarine cuts through the richness of the sandwiches.


Coconut Veggie Curry with Pineapple & Crispy Onions

In this creamy vegetarian curry, the combination of our bold yellow curry paste, rich coconut milk, and vibrant pineapple creates the perfect balance of sweet and spicy flavors. The curry is served over a bed of white rice to soak up all the saucy bites and garnished with crispy onions for satisfying crunch.


Szechuan Tofu & Long Beans with Jasmine Rice, Peanuts & Bird's Eye Chile

Centuries ago, before the chile pepper arrived in Asia, Chinese cuisine owed its delectable heat to a different ingredient: the Szechuan peppercorn. Native to the Chinese province of Sichuan (or Szechuan), these peppercorns are aromatic and pleasantly tingly on the tongue.


Togarashi Tilapia & Garlic Rice with Marinated Cucumbers & Bell Pepper

In this Japanese-style dish, flaky tilapia fillets get deep, bold flavor from a coating of vibrant togarashi—a staple of the cuisine that highlights poppy seeds, dried orange peel, and more. For cooling contrast, we’re topping it with crisp marinated vegetables, then drizzling it all with an irresistible combo of creamy mayo and citrusy ponzu sauce.


Spicy Peanut Chicken Stir-Fry with Rice, Snow Peas & Cilantro Sauce

This hearty stir-fry combines bites of chicken and crisp vegetables with a vibrant sauce made with peanut butter spread, honey, and sambal oelek for savory flavor and a layer of subtle heat in every bite. You'll finish the dish with a drizzle of our herby cilantro sauce and a topping of roasted peanuts for an added crunch.


Chicken & Chestnut Pasta with Savoy Cabbage & Granulated Honey

Chestnuts are an earthy, winter treasure. Picked in fall, they last through the cold season, and they’re a staple of holiday feasts.


Honey-Sesame Chicken & Bok Choy with Gochujang Rice

Our quick-cooking take on this takeout favorite highlights the rich, sweet sauce that brings together lightly crispy chicken tenders and bok choy. For vibrant contrast, we’re serving it over jasmine rice infused with spicy gochujang—a traditional Korean chile paste.


Salmon & Avocado Rice Bowls with Marinated Vegetables & Sesame-Yuzu Sauce

This umami-rich dish highlights a bevy of toppings for delicious contrast in every bite: flaky salmon dressed with citrusy ponzu, cooling avocado, and marinated cucumber and radishes all get served over a bed of brown rice. A rich, tangy, and subtly spice sauce featuring yuzu kosho and sesame dressing coats every bite.


Trinidadian Chicken Curry with Coconut Grits & Collard Greens

The Caribbean island of Trinidad, with its vast cultural influences, is known for its complex and vividly flavorful cuisine. This includes dishes with Indian roots, like warming curries.


Calabrian Chile Shrimp & Chickpea Stew with Couscous

This vibrant Spanish-inspired stew highlights tender shrimp and chickpeas cooked in a tangy-sweet tomato sauce that’s perked up with spicy Calabrian chile paste. A bed of fluffy couscous is perfect for absorbing all the bright flavors.


Korean Beef & Rice Bowls with Vegetables & Fried Eggs

This dish stars tender slices of beef coated in a delectable sauce of citrusy ponzu, sugar, and gochujang—a Korean cuisine staple made with fermented soybeans. You'll serve the beef over a bed of fluffy rice, tender bok choy, and crisp, marinated carrots.


Seared Pork & Scallion Pan Sauce over Barley, Mushrooms & Gai Lan

This hearty dish is bursting with savory Japanese flavors thanks to a combination of soy sauce, ponzu, and the shiitake-infused water (used to rehydrate the mushrooms) at the base of the scallion pan sauce for our pork, plus a traditional garnish of furikake. We’re serving it all over a robust mix of barley and sesame-sautéed vegetables.


Soy-Miso Beef & Vegetable Ramen with Garlic-Lime Peanuts

This irresistible noodle dish has all the makings of a comfort food favorite. To top delightfully chewy ramen noodles, you’ll make a saucy stir-fry of beef, bok choy, and bell pepper coated in a bold combo of lime juice, soy-miso sauce, and a touch of sambal oelek for a kick of heat.


Saffron Risotto with Brussels Sprouts & Parmesan Cheese

We’re taking a comfort food favorite, risotto (a classic Italian dish of rice slow-cooked in liquid until creamy and al dente) and adding creamy mascarpone cheese for rich flavor, plus a topping of crispy roasted brussels sprouts for delightful textural contrast.


Oktoberfest Pork Chops with Hops-Braised Cabbage & German Potato Salad

We’re celebrating the classic German flavors of Oktoberfest, a folk festival held annually in Munich, with this delicious meal. Crispy pork chops pair perfectly with German potato salad (dressed with Dijon mustard).


Cajun-Spiced Catfish Sandwiches with Roasted Broccoli & Rémoulade Sauce

These irresistible sandwiches pay tribute to one of our favorite New Orleans dishes: the catfish po’ boy. Hearty, flaky catfish fillets dusted with a blend of spices like paprika, ground mustard, and cayenne pepper (plus a bit of rice flour) crisp up beautifully in the pan.


Cheesy Potato Hash & Eggs with Poblano Pepper & Lime Sour Cream

In this Mexican-style take on the classic hearty hash, tender potatoes, smoky poblano pepper, and red onion are sautéed with a spicy-sweet combination of chipotle chile paste and brown sugar. You'll top it all with rich eggs and a layer of melty cheddar and monterey jack cheese—creating a variety of textures and flavors in every bite.


Seared Chicken & Mashed Potatoes with Fig or Sour Cherry Pan Sauce

To elevate simply seared chicken, you’ll top it with a rich, lightly sweet pan sauce of butter and fig or sour cherry spread. It’s all complete with two hearty sides of creamy mashed potatoes and tender sautéed kale.


Seared Cod with Makrut Lime Butter Sauce

While you may be familiar with Thai and Lao cuisines using the leaves of the Makrut lime tree to add fragrance, the fruit itself is also used for its aromatic and astringent flavor. In this recipe, we utilize the entire fruit—from the bumpy rind to the tart juice—in a velvety butter sauce.


Dukkah-Spiced Beef & Couscous with Kale & Tahini Dressing

This quick-cooking recipe features vibrant dukkah (an Egyptian-style blend of herbs and spices), which lends warming spice to thin slices of beef. It provides delightful contrast to our side of fluffy couscous studded with sweet golden raisins.


Chicken & Sweet Pepper Tacos with Monterey Jack Cheese

In this recipe, soft flour tortillas are toasted with a layer of melty cheddar cheese, then filled with a duo of sautéed chicken and sweet peppers. They’re perfectly matched by a side of ancho chile-roasted sweet potatoes with a jalapeño mayo for dipping.


Rice Noodles & Coconut-Matcha Broth with Delicata Squash, Bok Choy & Thai Basil

Matcha, a powder made from finely milled whole green tea leaves, has been used in Japanese tea ceremonies for nearly a millennium. In this recipe, we’re harnessing its complex flavor and gorgeous color to bring an extra-special touch to our rice noodles and vegetables (including delicata squash and bok choy).


NY Strip Steaks & Truffle Butter with Fingerling Potatoes & Sautéed Spinach

This sophisticated dish features our earthy truffle zest seasoning, which we’re mashing into smooth butter along with sliced chives to make a rich, aromatic topping that deliciously melts onto juicy steaks.TECHNIQUE TO HIGHLIGHTTo identify which direction the grain of the steak is running, look for the parallel lines of muscle fiber, then slice perpendicular to them.


Creamy Risotto & Tomatoes with Peppers & Romano Cheese

In this recipe, bell pepper and tomatoes make the perfect companion to our risotto, adding a vibrant counterpoint to the rich and deeply creamy flavors of the dish. They’re lightly sautéed with a touch of fresh jalapeño for a bright, spicy lift.


Salmon Pastrami on Rye with Red Cabbage & Green Apple Slaw

Pastrami sandwiches are a beloved New York City deli staple. In our gourmet version, we’re taking the distinctive spices that make pastrami great—brown sugar, coriander, ground mustard seeds, black pepper and paprika—and rubbing them into rich, hearty salmon fillets.


Thai-Style Chicken Curry Noodles with Carrots, Poblano & Peanuts

The star of this dish is the umami-rich blend of soy glaze, creamy peanut butter spread, and yellow curry paste that we’re tossing together with tender lo mein and vibrant veggies.


Peach & Snap Pea Grain Bowl with Goat Cheese & a Sunny Side-Up Egg

Bright, seasonal flavors abound in this vibrant vegetarian bowl thanks to sautéed snap peas and a duo of marinated sweet peach and fresh tomatoes. We’re stirring it all into our hearty, ras el hanout-infused farro, then topping it with a rich fried egg, creamy goat cheese, and fresh mint.


Creamy Tomato Fettuccine with Asparagus & Thyme Breadcrumbs

Here, ribbons of fettuccine are tossed in a savory tomato and crème fraîche sauce along with mushrooms and asparagus—first sautéed with woodsy thyme. It all gets easy, delicious contrast from a finishing layer of crispy breadcrumbs, pan-toasted with garlic and more fresh thyme.


Vietnamese Meatballs with Sweet Potato Noodles & Daikon Radish

Tonight’s meal celebrates some of our favorite Vietnamese flavors. We’re brightening up juicy meatballs with a powerful trio of aromatics: ginger, scallion and fragrant fresh lemongrass (with its delightful citrusy notes).


Crispy Korean-Style Chicken with Rice, Kimchi & Sesame Seeds

This vibrant dish features bites of tender chicken coated with cornstarch before searing to create a delightfully crispy crust—perfect for soaking up an umami-rich combo of soy glaze, mayo, and spicy gochujang. You'll serve the chicken with bright marinated cucumbers, radishes, and kimchi, all over a bed of fluffy white rice.


Lemon-Date Tilapia & Saffron Rice with Zucchini & Almonds

This dish is packed with bold flavors thanks to the blend of Spanish-style spices on our seared tilapia fillets, which we're topping with a rich, buttery pan sauce. It's all served over a bed of fragrant saffron-infused rice studded with sweet dates and spicy sautéed zucchini.


Soba Noodles with Snow Peas & Marinated Enoki Mushrooms

With this dish, we’re paying homage to the warm-weather Japanese style of serving nutty buckwheat-based soba noodles at room temperature. Ours are simply dressed with a tangy, savory sauce of tahini, honey, soy sauce, and juice from the yuzu—a unique East Asian citrus.


Chicken & Molasses Sauce with Mashed Japanese Sweet Potato & Brussels Sprouts

In this recipe, we're dressing up chicken with an easy sauce made from a trio of sweet, tangy ingredients: molasses, ketchup and apple cider vinegar. Together, they create a delicious, well-balanced glaze, inspired by the flavors of barbecue.


Greek-Style Farro Salad with Marinated Vegetables & Tzatziki

We’re serving this hearty chickpea, grain, and vegetable salad over an irresistibly creamy layer of tzatziki, or Greek cucumber-yogurt sauce. A classic technique of salting and straining the grated cucumber before combining it with yogurt lends bright flavor and keeps the sauce deliciously thick.


Truffle & Fontina Quiche with Arugula & Pistachio Salad

These crowd-pleasing quiches showcase a rich, savory mix of melty smoked gouda cheese, earthy mushrooms, and our savory truffle zest seasoning––perfect for a delightful Mother's Day brunch. A side salad of crisp arugula tossed with a tangy and crunchy combo of marinated radishes and roasted pistachios lends refreshing contrast to all the bold flavors.


Tofu Tortas & Tostones with Mojo Dipping Sauce

A torta is a delicious type of Mexican sandwich made on a crunchy roll. In this gourmet, vegetarian torta dinner, we’re filling ours with pickled red onion, avocado, cilantro and seared tofu rubbed with a signature spice blend.


Creamy Mushroom Risotto with Parsley & Pecorino Cheese

This rich, elegant risotto dish features two types of mushrooms: dried shiitakes (plus the flavorful liquid used to rehydrate them) give our rice depth of flavor as it cooks, while tender fresh creminis glazed with sweet balsamic vinegar are served on top.


Middle Eastern-Style Beef Pitas with Romaine Salad

This flavorful dish features herby za’atar-spiced beef, which we’re piling onto warm pitas alongside creamy garlic labneh. A salad of romaine tossed with crisp radishes and sweet dates offers refreshing contrast.


Korean-Style Beef with Sesame Bok Choy & Marinated Carrots

This easy take on bibimbap, a classic Korean rice dish, stars tender slices of beef coated in a delectable sauce of citrusy ponzu, brown sugar, and gochujang, a traditional red chile paste.


Smoked Gouda & Mushroom Flatbread with Endive & Apple Salad

For this rustic seasonal meal, we’re topping flatbread—made by rolling out pizza dough until extra-thin—with two kinds of cheeses, including nutty smoked Gouda. Cremini mushrooms add even more irresistibly savory flavor to the flatbread, balanced by a bright, crisp endive and apple salad.


Pesto Whole Grain Pasta with Zucchini, Tomatoes & Romano

This vibrant shrimp dish features our new whole grain radiator pasta, which boasts a hearty texture and a ruffled shape that's perfect for soaking up sauces, like our fragrant basil pesto.


Hand-Cut Pappardelle with Corn, Tomatoes & Romano Cheese

In this dish, we’re paying homage to the vibrant flavors of summer produce by tossing sweet corn and plump, juicy tomatoes—cooked with just a bit of Calabrian chile paste for a kick—with sheets of pasta cut to create pappardelle (a wide, flat variety that originated in Tuscany).


Sesame-Orange Beef & Wonton Noodles with Green Beans & Cabbage

In this quick-cooking dish, we’re coating our beef and noodles with an irresistible sauce made with orange marmalade. It provides a burst of citrus flavor and helps balance out the kick of heat from sambal oelek, or Indonesian chile paste.


Hoisin Chicken Steam Buns with Marinated Carrots & Miso Cabbage Slaw

We’re filling soft, pillowy bao, or Chinese-style steam buns, with bites of chicken dressed with sweet hoisin and marinated carrots. They’re served alongside crunchy cabbage tossed with an irresistibly savory-sweet dressing of mayonnaise mixed with miso paste.


Steaks & Gochujang-Soy Sauce with Bok Choy & Mushroom Barley

This dish highlights a spicy-sweet sauce made with gochujang (a Korean cuisine staple made with fermented soybeans) that tops our seared steaks—perfectly balanced by the hearty bed of barley and sautéed vegetables beneath.


Southern-Style Chicken & Creamy Relish with Roasted Brussels Sprouts & Rice

In this dish, chicken is dusted with a coating of Southern spices and cornstarch just before hitting a hot pan to create a delicate, flavorful crust—perfect for soaking up an irresistibly tangy-sweet combo of creamy mayo, pickle relish, and a splash of hot sauce.


Spiced Pork & Orecchiette Pasta with Currants & Shishito Peppers

To add exciting contrast of flavor to this comforting pasta, you’ll cook savory pork with plump, sweet currants and briny capers in a bright sauce flavored with our warming spice blend, quatre épices (or four spices), which features white pepper, nutmeg, ginger, and cloves.


Mushroom & Swiss Chard Quiches with Gruyere Cheese & Arugula Salad

The hearty quiche—an open-faced tart with a savory, custardy filling—is one of our favorite ways to show off stunning seasonal produce. In this recipe, we’re using earthy Swiss chard and cremini mushrooms to make a pair of elegant winter quiches.


Sheet Pan Pork & Sour Cherry Sauce with Potatoes & Green Beans

For this dish, we're coating pork in a bit of tangy sour cherry spread and roasting it alongside a hearty vegetable duo until delightfully browned and tender. It all comes together with a vibrant dipper, made by mixing the rest of the sour cherry spread with creamy dijonnaise.


Seared Hanger Steak with Rosemary Fingerling Potatoes & Green Bean Salad

Prized for its flavor, hanger steak is the choice cut of beef for those in the know.  It has even earned the nickname "butcher's steak" because butchers would often reserve it for themselves rather than offering it for sale.


Tempura Fish & Chips with Ponzu-Sesame Slaw & Yuzu Mayo

This Japanese-style spin on fish and chips (a British classic) features crispy, togarashi and tempura-battered cod, plus tender roasted potatoes. It's all served with an irresistible yuzu kosho mayo and a bright ponzu-sesame cabbage and carrot slaw.


Sweet Corn & Pepper Empanadas with Charred Sugar Snap Peas & Radishes

These flaky, buttery empanadas are filled with sweet corn, melty Monterey Jack, and spicy pickled goathorn peppers—a variety named for the whole pepper’s unique shape. Cooling lime-seasoned yogurt served on the side is perfect for dipping or drizzling.


Seared Pork Chops with Roasted Sweet Potato Salad

We’re getting back to basics, chefs—in a satisfying and delicious way. With only a few, wholesome ingredients, you’ll make seared pork chops, a roasted baby sweet potato salad and a savory pan sauce.


Oven-Baked Chicken & Garlic Butter Rice with Spinach & Pickled Peppers

Our Ready to Cook recipes are the latest addition to our Fast & Easy menu. Featuring pre-chopped ingredients and a recyclable baking tin, these recipes make prep and cleaning a breeze.


Kale & Roasted Cauliflower Salad with Caper Brown Butter & Parmesan Breadcrumbs

We’re bringing roasted cauliflower and sautéed kale together with cheesy toasted breadcrumbs and a briny caper-studded brown butter sauce. Served on top, soft-boiled eggs add extra richness to the dish.


Spanish Trout & Saffron Potatoes with Shishito Peppers, Labneh & Olives

This hearty dish highlights rich trout fillets, first coated with a bold blend of smoked paprika, cayenne pepper, and more before cooking skin-side down in the pan to achieve a perfectly crispy skin. It's served alongside a duo of seared saffron potatoes and shishito peppers––perfectly tempered by a swoosh of cooling labneh.


Apple Cider-Honey Pork Chops with Roasted Shishito & Mushroom Farrotto

We've partnered with public health advocate and chef Sam Kass to bring you recipes that showcase just how easy (and delicious) balanced eating can be. In this dish, tender pork chops are served alongside a hearty, comforting roasted mushroom and shishito farrotto.


Steak & Summer Squash Kabobs with Blue Cheese Potato Salad

Inspired by the American flag, this recipe features red (the meat), white (the potatoes), and blue (the cheese) to celebrate the 4th!  An easy marinade of garlic, oregano, and olive oil infuses the steak and squash with flavor before they hit the heat.  Marinating for just a short period of time is great, but if you can, do it ahead of time since the longer the kabobs marinate, the more flavor they absorb.


Ginger Pork Burgers with Black Bean Mayo & Roasted Broccoli

These burgers are packed with fresh ginger and savory Chinese black bean sauce—which you’ll also combine with mayonnaise for a savory, creamy spread. Crunchy marinated radishes add plenty of texture and bright flavor to cut through the burgers’ richness.


Sweet Miso Cod with Snap Peas, Farro & Lime Beurre Blanc

This dish combines the sweet, earthy essence of miso with the citrus bite of lime.  The roasted cod is accompanied by crisp sugar snap peas and farro, an Italian whole grain.


Seared Steaks & Aioli with Crispy Gnocchi & Sautéed Green Beans

For a unique spin on classic steak and potatoes, we’re serving our juicy steaks alongside pillowy dumplings of potato-based gnocchi—cooked briefly, then finished in a pan with garlic and capers to develop an irresistibly golden brown, crispy exterior. To give the steaks a bright, aromatic lift, we’re topping them with a delicious aioli, which simply combines mayonnaise and punchy garlic paste.


Turkey & Mushroom Stir-Fry with Cauliflower Rice & Spicy Soy-Miso Sauce

In this hearty stir-fry, you’ll bring together a savory mix of ground turkey, bok choy, and mushrooms with an umami-rich duo of spicy sambal and our soy-miso sauce—all served on top of homemade cauliflower rice.


Mexican-Spiced Pork with Citrus Salsa & Collard Green Rice

We’re using Mexican spices to season both a pork roast and a side of rice, which gets an extra boost from honey, vinegar, and ribbons of steamed collard greens. A fresh orange and jalapeño salsa tops off the pork with sweet-hot flavor.


Korean Rice Cakes with Shiitake Mushrooms, Napa Cabbage & Tatsoi

Korean rice cakes (also called tteok) are made from a special kind of rice. After being steamed, this rice becomes sticky, making it perfect for kneading and shaping.


Tofu Ravioli with Glazed Baby Bok Choy Leaves

These little pockets of tofu and vegetables were inspired by a popular dish at Blue Ribbon Brasserie, an institution in the New York City restaurant scene.  They’re made using fresh dumpling wrappers and are filled with Asian ingredients like tofu, lemongrass, and ginger.


Crispy Pork Schnitzel & Arugula Salad with Roasted Potatoes, Snap Peas & Pancetta

Schnitzel is a traditional German dish where meat is pounded thin, breaded, and fried. Here, we're showcasing the classic dish of crispy pork schnitzel served alongside a hearty roasted vegetable duo—tossed with rich bites of crispy pancetta for pleasant saltiness.


Hoisin Duck Pancakes with Smashed Cucumber Salad

Pulling inspiration from the flavors of classic Chinese Peking duck, this dish features homemade pancakes filled with glazed duck confit and traditional fixings like sweet hoisin sauce and julienned scallions. You’ll serve it alongside another Chinese staple—smashed cucumber salad—which lends refreshing crunch and a kick of heat from chili crisp.


Italian Sausage Meatballs & Garlic-Herb Orzo with Tomato Sauce & Fennel

In this dish, hot Italian pork sausage meatballs, fennel, and scallions come together in a bright tomato sauce. It's all served over a bed of tender orzo pasta and topped with a sprinkle of salty parmesan cheese.


Seared Steak & Lemon Salsa Verde with Roasted Vegetables

Our seared flank steak and hearty roasted vegetables get bright, aromatic flavor from a warm salsa verde—made briefly in the pan with garlic, parsley, lemon juice, and a touch of crushed red pepper.


Pan-Seared Salmon over Whole Wheat Israeli Couscous with Fava Bean-Olive Relish

What started as a staple substitute has become a delicacy. Israeli couscous (also known as ptitim) was originally produced to combat rice shortages in Israel in the 1950's.


Pan-Roasted Pork Tenderloin with Brown Butter-Spaetzle, Roasted Brussels Sprouts & Granny Smith Apple

Spaetzle, a classic German and Alsatian dish, is often described as a cross between a noodle and a dumpling. It’s made by pushing a doughy batter through the large holes of a strainer.


Tamarind-Honey Chicken Breasts with Carrots & Mashed Potatoes

To elevate simply seared chicken, we’re topping it with a tart-and-sweet glaze that combines miso paste, honey, and tamarind paste—made from the pleasantly sour, sticky fruit of the tropical tamarind tree.


Whole Wheat Gramigna Pasta with Roasted Corn & Baby Greens

Gramigna are a uniquely shaped type of pasta. Tubular and rounded with a crook at one end, some say they resemble the first shoots of growing plants.


Seared Steaks over Ginger Rice with Tempura Mushrooms & Gochujang Mayo

To complement juicy seared steaks, you'll coat hearty mushrooms in tempura batter, which creates incredibly light, crispy texture when fried. It's all served with fresh cucumber marinated in citrusy ponzu, plus a bed of sushi rice mixed with aromatic ginger and scallions.


Seared Chicken & Roasted Potatoes with Kale Salad & Creamy Calabrian Dressing

To accompany chicken and golden roasted potatoes, you’ll make an easy, flavorful salad by massaging kale (which helps turn its hearty texture deliciously tender), then marinating it in a creamy, garlicky dressing spiced with Calabrian chile paste.


Mozzarella & Fontina Paninis with Capers & Roasted Red Peppers

The classic panini is elevated by a zesty mix of roasted red peppers and briny capers—all pressed together between layers of creamy mozzarella and fontina cheeses.


Fresh Cavatelli & Spicy Corn with Fairy Tale Eggplants, Currants, & Ricotta Salata

This recipe has all the makings of a great Italian meal: fresh pasta accompanied by a seasonal vegetable side (also known as a contorno). We’re tossing tender cavatelli with creamy mascarpone and a spicy-sweet duo of corn and fresno pepper.


Crispy Catfish with Dressed Root Vegetables

For tonight’s dish, we’re making a stunning sauté from a seasonal duo of sweet carrot and delicately earthy parsnip. For a dash of piquant, creamy flavor, we’re dressing the warm vegetables in an irresistible sauce made from a combination of Dijon mustard and mayonnaise, plus apple cider vinegar and parsley.


Chicken & Noodle Stir-Fry with Carrots & Broccoli

For this comforting stir-fry, we’re making a sweet and savory sauce to coat noodles, tender chicken, and crisp veggies—first cooked with our fragrant blend of sautéed aromatics for a boost of bright flavor.


Seared Chicken & Lemon-Garlic Mayo with Mashed Potatoes & Carrot-Pepper Agrodolce

For an elevated accompaniment to seared chicken, we’re serving it alongside a duo of sweet peppers and carrots cooked with vinegar, honey, and golden raisins—a nod to classic Italian agrodolce, or sweet-and-sour sauce. An additional side of mashed potatoes rounds out the dish on a hearty, comforting note.


Zucchini Focaccia Pizza with Pesto & Tomato Sauce

To create this crowd-pleaser, you’ll bake chewy focaccia bread under layers of aromatic tomato sauce, melty mozzarella, and tender zucchini. Spoonfuls of our basil pesto and pickled peppers bring bright, punchy flavor in every bite.


Sesame-Cashew Chicken with Carrots & Snap Peas

This vibrant sauté brings together tender chicken and vegetables with an irresistibly savory-sweet sauce made with soy glaze and tahini—a creamy condiment made from ground toasted sesame seeds. It’s all complete with garnishes of roasted cashews and sesame seeds, which add delightful crunch and intensify the incredibly rich, nutty flavors of the dish.


Seared Salmon & Saffron Potatoes with Shishito Peppers, Labneh & Olives

This hearty dish highlights rich salmon fillets, first coated with a bold blend of smoked paprika, cayenne pepper, and more before cooking skin-side down in the pan to achieve a perfectly crispy skin. It's served alongside a duo of seared saffron potatoes and shishito peppers––perfectly tempered by cooling labneh.


Sweet & Smoky Seared Tilapia with Kale Salad & Roasted Sweet Potatoes

Made with fresh citrus juices and smoky ancho chile paste, the vibrant sauce for our tilapia is inspired by pibil, a specialty from the Mexican Yucatán Peninsula. We’re serving it over a salad of roasted sweet potatoes and kale—marinated in a creamy dressing made with avocado and orange juice to soften the leaves.


Shiitake Mushroom & Cabbage Dumplings with Garlic-Roasted Tatsoi

The dumpling is a universal, time-tested favorite. And with the right ingredients, dumplings can make for an incredibly satisfying entrée.


Mexican-Spiced Pork Chops with Tomatillo Barley & Cotija Cheese

These pork chops get zesty Mexican-style flair from a blend of spices like ancho chile powder, paprika, and cumin used to coat them before cooking. They’re the perfect match for the vibrant flavors in our hearty barley side, which highlights sweet sautéed peppers, juicy tomatoes, and our smoky tomatillo-poblano sauce.


Mango-Curry Tilapia with Mustard Seed Rice & Sautéed Vegetables

This vibrant dish features vadouvan-spiced tilapia fillets drizzled with a rich, sweet pan sauce of mango chutney, butter, and crushed red pepper for a little kick of heat. It all comes together over sautéed veggies and a bed of piquant mustard seed rice for some more bold, Indian-style flair.


Smoky Salmon & Shallot-Date Sauce with Roasted Vegetable & Kale Salad

These flaky, seared salmon fillets are elevated by a coating of smoky spices (like paprika, ground yellow mustard, and more) and a savory-sweet pan sauce made with shallot, garlic, dates, and fresh lemon juice. It all comes together over a bed of tender marinated kale tossed with roasted potatoes and sweet peppers.


Vadouvan Shrimp & Sweet Chili Sauce with Aromatic Rice & Almonds

Aromatic Vadouvan curry powder lends its warming flavor to plump, juicy shrimp in this dish. They’re served with tender bok choy and sweet peppers over rice, then drizzled with sweet chili sauce.


Three Cheese Pizza with Caramelized Onion

This irresistible pizza features a rich combination of fontina, romano, and fresh mozzarella cheeses. The trio deliciously melt together over a flavorful tomato sauce that’s seasoned with fresh garlic and classic dried Italian herbs like basil and oregano for plenty of flavor in every bite.


Chicken Legs with Green Ball Cauliflower, Seared Grapefruit & Yogurt Sauce

Believe it or not, cauliflower isn’t always white!  Some varieties are orange, purple or Green Ball, like the one we used in this recipe.  No matter what the color, it’s always just as nutritious—low in calories, with plenty of vitamin C and fiber, even a little protein.


Pork & Date Burgers with Roasted Sweet Potatoes

We’re using ground pork to create these irresistibly juicy burger patties—stuffed with sweet dates and punchy garlic paste, then layered onto toasted buns with charred red onion and a creamy, smoky harissa mayo. A side of roasted sweet potato wedges rounds out the dish.


Creamy Pasta & Kale with Fried Rosemary & Walnuts

For exciting contrast to this silky pasta dish, we’re garnishing each bowl with rosemary and walnuts—pan-fried to develop delightfully crispy texture and enhance their rich, aromatic flavors.


Spiced Chickpea Burgers with Vadouvan Sweet Potatoes & Lemon Yogurt Sauce

Vadouvan is a French spin on masala, a wide-ranging Indian blend of herbs and spices. Like masala, it contains curry, garlic and onion powders, but the French added ingredients like dried shallot to the mix.


Oven-Baked Chicken Thighs & Rice with Snow Peas & Sambal-Soy Sauce

Our new Ready to Cook recipes are the latest addition to our Fast & Easy menu. Featuring pre-chopped ingredients and a recyclable baking tin, these recipes make prep and cleaning a breeze.


Shrimp Tacos & Peach Salsa with Roasted Sweet Potato Wedges

Here, soft flour tortillas are packed with Mexican-spiced shrimp and poblano pepper, juicy peach-jalapeño salsa, and cooling lime mayo. A side of hearty roasted sweet potato wedges with a sprinkle of cotija rounds out the dish.


Lamb & Risotto-Style Ditalini Pasta with Spring Onion & Green Beans

“Risotto,” from the Italian word for “rice,” generally describes a dish of grains simmered in a stock, stirred thoroughly to develop an incredibly creamy consistency. But it may refer also to the technique itself.


Ginger Turkey Meatballs with Tomato-Coconut Curry & Brown Rice

In this hearty dish, aromatic vadouvan and ginger turkey meatballs are cooked in a vibrant mix of sweet coconut milk, rich tomato paste, and savory tomato achaar. We’re serving it all over a bed of nutty brown rice, which is perfect for soaking up all of the bright flavors—plus a sprinkling of roasted cashews for added texture and crunch.


Black Bean & Quinoa Bowls with Guacamole & Roasted Sweet Potato

For these hearty, Mexican-spiced grain bowls, you’ll add pickled jalapeño pepper to a base of tricolor quinoa for a pleasant kick of heat, then top it all with spiced black beans, roasted sweet potato, zesty marinated tomatoes, seasoned guacamole, and toasted pepitas (or pumpkin seeds).


Pork Chops & Maple-Sage Pan Sauce with Roasted Brussels Sprouts & Delicata Squash

To top simply seared pork chops, you’ll make a sophisticated pan sauce that highlights juicy pear, fresh sage, sweet maple syrup, and dijon mustard—quickly married together in the savory fond created from cooking the pork.


Sheet Pan Pork & Sour Cherry Sauce with Potatoes & Bell Pepper

For this dish, we're coating pork in a bit of tangy sour cherry spread and roasting until delightfully browned and tender, then mixing the rest of the sour cherry with dijonnaise for a vibrant dipper.


Katsu-Style Catfish with Black Garlic Mayonnaise & Jasmine Rice

The Japanese word "katsu" refers to thin cuts of meat or fish that have been breaded and deep-fried, resulting in exquisitely crunchy texture. For tonight's take, we're coating catfish fillets with panko (light, airy Japanese breadcrumbs), then pan-frying them.


Romesco Pork & Spanish Rice with Zucchini & Garlic Mayo

In this dish, you'll make a hearty base of Spanish-spiced rice studded with sautéed zucchini and sweet currants. You'll top it with pork cooked in our bold romesco sauce, then finish it all off with a drizzle of creamy, zesty garlic mayo.


Mozzarella & Tomato Jam Burgers with Balsamic Onion, Radish & Arugula Salad

To build layers of bright flavor in these USDA Prime beef burgers, you'll make a savory tomato jam by cooking down fresh, juicy tomatoes with sweet honey and a touch of Calabrian chile paste—a specialty spicy pepper condiment from the Italian region of the same name.


Sweet & Sour Vegetable Stir-Fry with Fried Eggs & Peanuts

Two kinds of citrus—seasonal orange and lemon—give the sauce for our stir-fried vegetables its irresistible sweet-sour balance. The carrots, celery, and bok choy perfectly contrast a rich fried egg and fluffy, radish-studded white rice.


Za’atar White Bean & Rice Bowls with Carrots, Sweet Peppers & Marinated Feta

At the base of these flavor-packed bowls is a gorgeous blend of red, brown, and wild rice—studded with sautéed vegetables, then topped with herby za’atar-seasoned white beans. A final layer of crumbly feta (marinated with olives, roasted peppers, oregano, and lemon juice), adds incredibly bright, tangy flavor to each bite.


Baked Whole Wheat Rigatoni with Cone Cabbage & Sage

This hearty baked rigatoni draws on the rustic flavors of northern Italian cuisine. Earthy sage complements of Yukon Gold potato and cone cabbage (named for its unique shape), creating a base with plenty of cool-weather character.


Chicken Cacciatore with Fettuccine Pasta & Mushrooms

Chicken cacciatore is a hallmark of Italian-American cuisine. In this recipe, we’re tossing thick fettuccine with perfect bites of crispy-skinned chicken.


Roasted Root Vegetable Salad with Radicchio, Hazelnuts & Cara Cara Orange

As frosts begin blanketing the fields, there’s something amazing happening underground. Root vegetables are storing nutrients, preparing for winter and eventually for growth in spring.


Stuffed Cabbage with Sweet-and-Sour Tomato Sauce

This Eastern European favorite gets its signature flavor from a sauce that balances sweet and sour. Though it’s traditionally a meat dish, we’ve substituted bulgur wheat, walnuts and a little bit dried fruit for a protein-rich, satisfying stuffing.


Seared Tuna with Black Tuscan Kale Salad

Kale is a leafy green, rich in in antioxidants, as well as vitamins A and K. It scores a perfect 1000 on the Aggregate Nutrient Density Index, which means it’s the one of the healthiest things you can eat.


Orange Beef Lo Mein with Gai Lan & Napa Cabbage

In this recipe, you’ll make a healthful, quick stir-fry that’s seasonal and delicious. The sauce that gives this dish its unique flavor is made with both orange juice and orange zest, infusing the beef and lo mein noodles with a bright, citrusy note.


Black Lentil Soup with Crispy Maitakes & Smoked Sea Salt

We’ve included the perfect finishing touch for this dish: alderwood smoked sea salt. Alderwood, a tree native to the Pacific Northwest, has been used to smoke fish and meats for hundreds of years.


Roasted Vegetable Kebabs with Curried Chickpeas & Yogurt Sauce

Kebabs, or food cooked on skewers, originated in ancient Greece, but can currently be found in many different cuisines all over the world. Evidence of people cooking kebabs dates as far back as about 1000 BC.


Cheesy Chicken Enchiladas with Guajillo Pepper Sauce

These crowd-pleasing enchiladas—filled with bites of chicken, spiced rice, and sweet pepper—are smothered in our chef-curated guajillo chile sauce, which lends delightfully rich flavor and mild, smoky heat. It’s all tempered by a layer of melty monterey jack cheese baked on top.


Flank Steaks & Creamy Mashed Potatoes with Lemon-Date Broccoli & Brown Butter Sauce

Here, you'll give simply seared flank steaks a lift by topping them off with a rich, nutty sauce made from brown butter and garlic. You'll serve the steaks with hearty sides of mashed potatoes—finished with tangy sour cream—and tender broccoli, which you'll sauté with sweet dates, lemon juice, and red pepper flakes for a kick of heat.


Crispy Prosciutto & Romesco Pasta with Spinach & Mascarpone

This rich pasta dish features our romesco sauce (a bold, Spanish-style sauce made with almonds, roasted red peppers, tomatoes, and more), a duo of sautéed tomatoes and spinach, and creamy mascarpone cheese stirred in just before serving. A topping of crispy prosciutto adds textural contrast and delightfully salty flavor.


Penne & Arrabbiata Sauce with Roasted Carrot & Tangelo Salad

At its heart, arrabbiata (or “angry sauce,” in reference to its heat) is a simple, delicious combination of tomatoes, garlic and dried red peppers. We’re tossing our spicy sauce with penne, then melting in fresh mozzarella for a creamy, savory layer.


Paneer & Poblano Quesadillas with Roasted Carrots & Cilantro Sour Cream

These vibrant quesadillas feature three types of cheese, savory tomato achaar, and spicy poblano pepper for a variety of flavors in every bite. On the side, you'll roast carrots seasoned in curry powder, and whip up a cilantro sour cream perfect for dipping everything on your plate.


Fettuccine Pasta & Mushrooms with Calabrian Chile Tomato Sauce

For this simple, quick-cooking pasta dish, you’ll make a flavorful tomato sauce using aromatic onion, roasted almonds, and garlic—plus a bit of Calabrian chile paste for a zesty kick of heat.


Soy-Glazed Meatballs with Swiss Chard, Jasmine Rice & Marinated Radish

Meatballs have a delicious place in cuisines across the globe. In this Chinese-inspired recipe, we’re making our meatballs with ginger and scallion, then glazing them with a delectable soy sauce.


Baked Spinach & Egg Flatbreads with Sautéed Asparagus & Lemon Aioli

For tonight’s satisfying flatbreads, we’re taking inspiration from eggs Florentine, which features eggs served over sautéed spinach. Here, we’re layering hearty pitas with a rich spread made with spinach and creamy mascarpone, then adding our eggs right on top before baking.


Seared Pork Tenderloin Medallions with Roasted Carrot, Avocado & Orange Salad over Farro

Farro, or emmer, is one of the oldest grains on earth and was a staple food item in the Roman Empire. It was originally cultivated in the Middle East, but it is now commonly grown in the mountainous regions of Ethiopia and Italy.


Indian-Style Crispy Cauliflower with Rice & Creamy Cilantro Sauce

In this hearty vegetarian dish, warming vadouvan curry powder lends vibrant flavor to our cauliflower—also coated with rice flour for an irresistibly crispy exterior, then finished with a layer of sweet chili sauce. It’s topped with a drizzle of creamy cilantro yogurt and a garnish of roasted peanuts, for a bit of crunch in each bite.


French Lentils with Fennel, Grapefruit & Avocado

French lentils, often called green or puy lentils, were originally grown in Puy, France.  Now they’re also grown in Italy and North America, but their peppery flavor is attributed to the volcanic soil of Puy.


Whole Grain Pasta & Beef Ragù with Brussels Sprouts

In this easy pasta dish, our beef and brussels sprouts get pops of bright flavor from briny capers and Calabrian chile paste—a perfect partner for the hearty texture of whole grain pipe rigate.


Crispy Fried Chicken with Kale-Cabbage Slaw & Buttermilk Biscuits

It doesn’t get more classic than this. In this summertime, picnic-inspired meal, you’ll be creating perfectly crunchy fried chicken and serving it with the traditional sides.


Mediterranean Grain Bowl with Harissa-Roasted Vegetables & Labneh Sauce

For layers of complex flavor, we’re tossing a seasonal duo of roasted cauliflower and carrots- (which get bold flavor from smoky harissa paste) with warm, saffron-infused freekeh. It’s all topped with vibrant red beets marinated with tart currants and a sprinkle of hot red pepper flakes, which makes for a gorgeous, flavorful finish.


Pork & Kimchi Lo Mein with Bok Choy & Sesame Seeds

For this comforting dish, we’re combining a few of our favorite Asian ingredients like umami-rich soy glaze, spicy gochujang, and vibrant kimchi to toss with delightfully springy noodles, ground pork, and crisp bok choy.


Seared Steaks & Buffalo Corn on the Cob with Scallion Mashed Potatoes

This delectable dish features tender steaks—seasoned with our Southern spice blend, then served with a creamy worcestershire mayo—and fresh, seasonal corn on the cob with a spicy buffalo twist. A hearty side of mashed potatoes with scallions ties the dish together.


Oven-Baked Cheesy Pesto Gnocchi with Spinach, Tomatoes & Currants

Our new Ready to Cook recipes are the latest addition to our Fast & Easy menu. Featuring pre-chopped ingredients and a recyclable baking tin, these recipes make prep and cleaning a breeze.


Shrimp Spaghettini with Chilis, Mint & Lemon

Instead of traveling halfway across the world, we’re bringing the authentic flavors of Italy straight to you through this meal.  A tribute to Italian coastal cuisine, which is marked by its simplicity and quality of ingredients, this dish of pasta and shrimp strikes the perfect balance with cool mint and hot red pepper flakes.


Oven-Baked Tomatillo Rice & Beans with Tomatoes, Jalapeño & Guacamole


Moroccan-Style Chicken with Prunes over Farro

For this flavor-packed dish, we’re simmering a tomato sauce studded with aromatic garlic and lightly sweet prunes with chicken thighs coated in warming ras el hanout—a spice blend of North African origin. A savory bed of nutty farro and tender carrots is perfect for soaking up any extra sauce.


Sheet Pan Miso Butter & Panko-Crusted Cod with Ponzu Mayo, Bell Pepper & Potatoes

We’re topping flaky cod with layers of umami-rich miso butter and panko breadcrumbs, then roasting it in the oven to achieve an irresistibly crispy, golden brown crust—an easy technique that yields bright, flavorful results. It’s the perfect accompaniment to our simple sides of roasted bell pepper and potatoes, served with a citrusy ponzu mayo dipper.


Seared Steak & Garlic-Herb Butter Squash with Roasted Brussels Sprouts

For a rich compliment to seared steaks topped with a tangy balsamic-shallot pan sauce, we're serving a side of tender butterbaby squash that you'll cross-hatch with a knife, creating little pockets for our herby butter to seep into.


One-Pan Beef & Udon Noodle Stir-Fry with Bok Choy & Bell Pepper

You’ll make this dish all in one pan by tossing ground beef, tender noodles, and crisp vegetables together with an umami-rich blend of soy glaze, sesame oil, and spicy gochujang.


Crispy Paneer Cheese over Roasted Vegetable, Couscous & Arugula Salad

This hearty vegetarian dish showcases paneer—a type of firm, fresh cheese that holds up against heat—marinated in a creamy harissa yogurt, then pan-fried until beautifully golden brown and crispy. We're serving it over a bountiful mix of pearl couscous, roasted asparagus, onion, and carrots, and fresh arugula tossed with a creamy lime dressing.


Lemon & Garlic-Butter Chicken with Roasted Broccoli & Mashed Potatoes

To give our seared chicken a perfectly rich, bright lift, we’re topping it with an irresistible pan sauce of garlic, capers, red pepper flakes, fresh lemon juice, and butter—cooked in the reserved fond from the chicken for an extra savory boost. It's all complete with two simple sides of roasted broccoli and creamy labneh-mashed potatoes.


Spicy Miso Udon with Kimchi, Snow Peas & Bell Pepper

Designed to be ready in just 15 minutes, our new line of meals feature pre-cooked grains and easy-to-prep ingredients to create the same high-quality dishes you love, in less time! Here, quick-cooking udon noodles, veggies, and kimchi—a Korean fermented cabbage—come together with a rich, sweet and spicy sauce.


Sour Cherry-Dijon Chicken with Roasted Potatoes & Carrots

For this dish, simply seared chicken breasts are topped with a tangy sauce made of dijon mustard and sour cherry spread. You'll serve the chicken alongside garlicky roasted potatoes and carrots, which are finished with a bright squeeze of lemon juice.


Chole Chickpea Stew with Collard Greens & Naan Bread

“Chole” is the Punjabi word for “chickpeas.” In this recipe, these tasty legumes serve as the base for a rich, authentic stew.


Creamy Cavatelli & Zucchini with Romaine & Orange Salad

In this quick-cooking recipe, we’re coating fresh cavatelli and zucchini with an easy cheese sauce, which gets subtle heat from red pepper flakes. A refreshing side salad rounds out the dish.


Pork Chops & Freekeh Salad with Brussels Sprouts & Clementine Chutney

One of our favorite things about winter cooking is its use of bright, sweet citrus in savory applications. Here, we’re sautéing clementine with vinegar, ginger and a bit of sugar to create a flavorful chutney for our juicy pork chops.