Cajun-Spiced Chicken with Potato Salad & Red Cabbage Slaw

The centerpiece of this recipe is seared chicken, glazed with a flavorful blend of olive oil and zesty spices like smoked paprika, garlic powder, and a bit of cayenne. To balance the heat of the chicken, we’re preparing a potato salad with the “holy trinity,” a classic combination of bell pepper, onion, and celery that forms the base of many Cajun dishes.


Thai Curry Chicken with Carrots & Bok Choy

In tonight’s dish, the spicy and aromatic flavors of yellow curry paste—a Thai staple—shine through a lightly sweet coconut milk broth. Sautéed chicken, carrots, and bok choy give the curry plenty of hearty texture, while fluffy rice eagerly soaks up all the complex flavors.


Tilapia & Brown Butter-Orange Pan Sauce with Garlic Rice & Collard Greens

n this recipe, you’ll top Mexican-spiced tilapia with crunchy pepitas—or pumpkin seeds—cooked in a pan sauce of fresh orange juice and brown butter. Sides of garlic rice and collard greens sautéed with pickled jalapeño complete the dish with more aromatic, zesty flavor.


Pork Roast & Balsamic Pan Sauce with Warm Farro & Brussels Sprouts Salad

For incredible depth of flavor in this dish, you’ll create a pan sauce that combines red onion, savory soy sauce, brown sugar, and punchy balsamic vinegar using the fond from searing the pork roast. It’s all served over a hearty bed of farro, roasted vegetables, and creamy goat cheese for bursts of tang in every bite.


Chickpea & Kale Grain Bowls with Fried Eggs & Sunflower Seeds

In these hearty grain bowls, chickpeas and kale are braised with smoky harissa paste until tender before topping a bed of farro studded with golden raisins. Fried eggs and crumbles of tangy feta cheese complete the dish.


Harissa-Honey Tofu Bowl with Vegetable Barley & Labneh

The star of these vibrant vegetarian bowls is hearty tofu—roasted with herby za'atar then tossed in a spicy-sweet glaze—which comes together over a bed of barley studded with sautéed zucchini and onion. It's all complete with crisp marinated vegetables and a dollop of creamy labneh for cooling contrast.


Oven-Baked Beef & Biscuit Casserole with Caramelized Onions

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 hearty casserole, we're combining seasoned ground beef, caramelized onions, and tomatoes with umami-rich worcestershire sauce, before baking it all underneath a layer of comforting, flaky biscuits.


Creamy Pesto Fettuccine with Zucchini

To deliciously bring together tender fettuccine and zucchini (sautéed with just a bit of red pepper flakes for a kick), we’re tossing them with our vibrant basil pesto and a bit of cream to create a verdant, rich sauce.


Free-Form Ricotta Ravioli with Trumpet Mushrooms & Walnut-Arugula Pesto

The word ravioli, comes from the old Italian word riavvolgere, or “to wrap.” Instead of sealing these ravioli as they’re traditionally made, we make a filling separate from the pasta and assemble them by wrapping the cooked pasta sheets around the filling.


Chorizo Arepas with Arugula & Orange Salad

Chorizo is a pork sausage originally from Spain and commonly used in Latin American cooking.  In Spain, the chorizo gets most of its bright color from smoked paprika, and in Latin America from smoked chili peppers.


Spiced Catfish & Poblano-Cheddar Grits with Stewed Collard Greens

When it comes to Southern food, it doesn’t get much better than crispy fish and cheesy grits.  We’re dredging catfish fillets in a lively spice blend of ancho chile powder, ground cumin and smoked paprika (combined with rice flour for the perfect crunchy coating).


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.


Provolone Cheeseburgers with Pickled Beet & Roasted Potato Wedges

This recipe elevates classic cheeseburgers with an extra-special topping. We’re grating and pickling Chioggia beet—a variety with a mild flavor and gorgeous striped interior.


Braised Moroccan-Style Salmon & Greens with Quick-Preserved Lemon, Pine Nuts & Red Quinoa

You’ll be using quick-preserved lemon to add a beautiful, distinctly citrusy note to this North African-inspired meal. Cured in sugar, salt and lemon juice, preserved lemon has a softened peel and mellow pith.


Summer Squash & Squash Blossom Quesadillas with Mexican-Style Corn on the Cob

Squash blossoms are one of the most beautiful treats of summer. Delicate, edible flowers with a subtly savory taste, squash blossoms are most often served fried.


Creamy Pesto Cavatelli with Spinach, Zucchini, & Tomatoes

Fresh cavatelli pasta is tossed in a vibrant sauce of herby pesto, which gets another layer of verdant color and flavor from sautéed zucchini and fresh spinach, folded into the warm pasta just before serving.


Alsatian Spiced Chicken with Smashed Potatoes & Glazed Red Cabbage

Alsace, a region of France bordering Germany, distinctively (and deliciously) combines French and German culinary influences. In this Alsatian-style recipe, we’re coating our succulent chicken in the classic “quatre épices,” or four spices: pepper, cloves, nutmeg and ginger.


Beluga Lentil & Asparagus Salad with Soft-Boiled Eggs, French Breakfast Radishes & Piave Cheese

Though lentils make a great addition to stews, they have many other delicious applications. In this dish, we’re using a special kind of lentil to lend heartiness and delicate flavor to a salad.


Garlic-Caper Chicken with Parmesan Mashed Potatoes & Lemon Broccoli

In this wholesome dish, a duo of aromatic garlic and briny capers—cooked briefly together with butter and lemon juice—creates a simple, irresistible topping for our Italian-seasoned chicken. We're serving it with two hearty sides of parmesan mashed potatoes and sautéed broccoli finished with more bright lemon.


Shredded Guajillo Chicken Tacos with Smoky Sweet Potato Wedges

These tacos highlight our guajillo chile pepper sauce, which we’re using to create a rich, smoky coating for shredded (or pulled) chicken—perfectly accompanied by a side of smoky sweet potato wedges with pickled jalapeño sour cream.


Yuzu & Honey-Glazed Chicken Thighs with Brown Rice, Vegetables & Avocado

The flavor-packed glaze for our juicy chicken thighs 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.


Basil Pesto & Broccoli Subs with Romaine Lettuce & Pear Salad

In these crowd-pleasing sandwiches, verdant broccoli is topped with herbaceous basil pesto and creamy, melty mozzarella cheese—all layered between golden brown baguettes. To cut through the richness, we’re serving it all with a side salad dotted with bites of fresh, sweet pear.


Bronzed Salmon with Orange Marmalade & Israeli Couscous

Myra’s Bronzed Salmon with Orange Marmalade and Israeli Couscous is the proud winner of our Mother’s Day Recipe Contest!  The recipe, submitted by Myra’s daughter Lyla, hits all the right sweet, sour, and spicy notes.  Myra pats the salmon with a mix of Cajun spices and brown sugar, then sears the salmon in a skillet, caramelizing the sugar and giving the salmon its “bronzed” character.


Pan-Seared Cod with Soy Maple Glaze, Baby Bok Choy, and Rice Noodles

Baby bok choy is a cruciferous vegetable, like broccoli and kale, that thrives in the colder months. Our Vermont maple syrup is also harvested in the colder months.


Chipotle Turkey & Veggie Casserole with Spaghetti Squash & Jalapeño Sour Cream

To contrast the sweet flavors of our spaghetti squash—a special variety whose flesh transforms into delicate, spaghetti-like strands when cooked—we're tossing it with spicy chipotle-glazed turkey, poblano, and onion, then baking it all under a layer of melty cheese.


Cavatelli & Shrimp with Summer Vegetables

This quick-cooking pasta dish teams up fresh cavatelli with plump shrimp, which you’ll toss with seasonal tomatoes and zucchini—sautéed briefly to highlight their bright flavors. It all comes together with a touch of butter and sweet, creamy mascarpone cheese.


Mushroom & Spinach Stromboli with Fresh Mozzarella & Tomato Sauce

With a crispy, golden-brown crust and savory, cheesy filling, stromboli is the epitome of crowd-pleasing Italian fare. To fill tonight’s delicious take, we’re combining a sauté of mushrooms and spinach with a duo of cheeses: creamy ricotta and melty mozzarella.


Harissa Beef Couscous Bowls with Tomato-Cucumber Salad & Marinated Red Onion

These vibrant bowls feature smoky, spicy beef that cooks in both tomato and harissa paste for a balance of flavors, plus a drizzle of lemon sour cream for a cooling finish. You'll serve the fragrant beef over a tender bed of couscous and with a fresh tomato and cucumber salad, plus a sprinkle of za'atar for an extra punch.


Lemon-Tahini Kale Salad with Cheese Crisps, Chickpeas & Sweet Potatoes

This hearty kale salad features chickpeas, crisp apple, sweet potato, cheese crisps, and more. It all comes together under a vibrant lemon-tahini dressing, with a bit of soy sauce for an umami punch and a touch of honey for a sweet finish.


Orange & Brown Butter Tilapia with Garlic Rice & Collard Greens

In tonight’s recipe, you’ll top Mexican-spiced tilapia with crunchy pepitas—or pumpkin seeds—cooked in a pan sauce of fresh orange juice and brown butter. Sides  of garlic rice and collard greens sautéed  with pickled jalapeño complete the dish  with more aromatic, zesty flavor.


Sichuan-Style Lamb & Beef Rice Cakes with Carrots & Cabbage

Tonight’s quick-cooking dish is inspired by a popular duo in American Sichuan cuisine: warm, earthy cumin and rich lamb. Here, tender, delectably chewy rice cakes and a blend of lamb and beef give balance to a spicy sauce featuring cumin and Sichuan peppercorns—the seed of a tree in the citrus family known for its pleasant, tongue-tingling hotness.


Roasted Sweet Potato Quesadillas with Avocado Crema & Green Leaf Lettuce Salad

Layers of Mexican-spiced sweet potato, hot pickled jalapeño, and melty cheddar cheese curds deliciously come together in these savory quesadillas. A dip in our side of avocado crema adds cooling contrast and perfectly tames the dish’s heat.


Spiced Pork, Squash & White Bean Soup with Lacinato Kale & Sage-Walnut Pesto

Pesto is traditionally made with pine nuts and basil, but there are countless ways to customize this herbaceous sauce. Here, in honor of Thanksgiving, we’re making it with velvety sage and crunchy walnuts—two classic ingredients of America’s favorite culinary holiday.


Romesco Chicken & Bell Pepper with Currant Couscous

This flavor-packed dish features our romesco sauce—a smoky, Spanish-style sauce made with almonds, roasted red peppers, tomatoes, and garlic—which we’re using to coat a mix of tender chicken, onion, and bell pepper. It all comes together over a bed of fluffy couscous studded with currants for pops of sweet flavor.


Grilled Fontina & Fig Jam Sandwiches with Endive, Basil & Almond Salad

With their rich, densely sweet complexity, figs are the perfect candidate for a quick homemade jam. Simmered with a bit of honey, verjus (the tangy juice of young grapes) and a bay leaf for aromatic depth, the delectable jam is the star in our grilled cheese sandwiches made with buttery Fontina cheese.


Cheesy Beef & Potato Hash with Peppers, Onion & Jalapeño Sour Cream

In this hearty dish, a robust mix of smoky-spiced beef, potatoes, kohlrabi, shishito peppers, and onion come together under a layer of melty cheddar cheese—all topped with a dollop of pickled jalapeño sour cream for a tangy kick of heat.


Roasted Cauliflower Steaks with Browned Butter-Grape Sauce & Farro

Roasting is one of our favorite preparations for cauliflower—and not just because it gives the cauliflower the perfect, crunchy texture while bringing out its natural sweetness. Roasting cauliflower also primes it to absorb the flavors of whatever delicious sauce we’re serving on top.


Tex-Mex Chicken & Cheesy Rice with Cone Cabbage & Carrot Slaw

Tonight, a signature blend of Mexican spices (including ancho chile powder, paprika, and Mexican oregano) livens up pan-seared chicken, adding smoky depth and plenty of zesty flavor. A comforting side of cheesy rice gets its creaminess and sharp flavor from cheddar mixed in right after cooking.


Furikake-Topped Salmon with Fresh Edamame & Miso-Sesame Black Noodles

Furikake, though it may sound strange, is actually a commonplace seasoning in Japan. In many restaurants, you’ll find a shaker of it right alongside the salt and pepper.


White Pizza with Arugula Pesto, Pine Nuts & Pea Tips

Though round pies with red sauce are widely considered the definition of classic Italian pizza, white pizzas (or “sauceless” versions) actually more closely resemble the earliest incarnations of the dish. The first pizzas were essentially baked flatbreads topped with oil, herbs and seasonings.


Chipotle-Glazed Meatloaf with Mashed Potatoes & Roasted Shishito Peppers or Butternut Squash

We’re putting a delicious, spicy twist on traditional meatloaf by roasting it with an irresistible topping of tangy-sweet ketchup mixed with fiery chipotle paste (made from chipotle chiles, which are simply dried, smoked jalapeños). It’s perfectly accompanied by our simple sides of smooth mashed potatoes and roasted shishitos or squash sprinkled with cotija cheese.


Ginger Beef Stir-Fry with Tatsoi & Jasmine Rice

Hoisin sauce is a key flavor component in sauces and glazes in many Asian-inspired dishes. Made from soybean paste, garlic, chilis, and various spices, this all-in-one ingredient is salty, sweet, and spiced at the same time.


Fried Feta & Kale Salad with Pear & Roasted Sweet Potato

For this hearty, vibrant salad, you'll marinate kale in a rich, savory dressing (made with tahini, lemon juice, and soy sauce) before tossing it with roasted sweet potato, onion, and sunflower seeds. You'll top it off with sweet, fresh pear and cubes of feta—coated with sesame seeds and panko, then fried to golden brown perfection.


Peach & Pickled Pepper Grilled Cheese with Butter Lettuce & Radish Salad

To elevate the classic grilled cheese sandwich, we’re filling ours with a sweet and tangy combo of summer peach and pickled peppers. On the outside, warm, golden brown sourdough bread is rubbed with fresh garlic immediately after cooking for an extra burst of flavor.


Roasted Kale & Heirloom Carrot Salad with Pepitas, Ricotta Salata & Champagne-Cardamom Vinaigrette

This dish serves up exceptional, nutritious kale two ways. A bed of raw kale provides a base for the salad, while oven-roasted kale “chips” add a toasty crunch.


Roasted Cauliflower Steaks with Curried Bok Choy & Black Rice

One of our favorite ways to get creative with cauliflower is by turning it into "steaks"—or cutting it into thick slices and browning it in the oven. Here, our cauliflower steaks are complemented by subtly nutty and sweet black rice.


Pesto & Goat Cheese Fusilli with Chard

Two ingredients come together to make the sauce for this pasta: a basil, cashew, and pine nut pesto (rich with aromatic, nutty flavor), and creamy goat cheese. The quick-cooking dish gets more delicious pops of green from sautéed chard.


Spicy Pork Belly & Coconut Curry Ramen with Bok Choy & Crispy Onions

A classic Japanese ramen topping, pork belly is an incredibly rich, delicious cut of meat (used to make bacon), whose high fat content allows the meat to turn perfectly tender and flavorful as it cooks and the fat renders. Here, we're coating it with soy glaze, then serving it over springy ramen noodles and an aromatic broth made with coconut milk, yellow curry paste, ginger, garlic, and more.


Turkey & Shawarma-Spiced Rice with Carrots & Lemon Labneh

This star of this Middle Eastern-style turkey dish is our new shawarma spice blend, which combines traditional ingredients like coriander, cumin, and turmeric for a deliciously bold, warming flavor to the bed of rice we're serving underneath it all.


Egg, Cucumber & Smoked Gouda Spread on Baguette

This summer, we’re bringing you 12 weeks of recipes designed with busy schedules and flexibility in mind. For our hearty take on the English classic, the cucumber sandwich, we’re layering toasted baguette with crunchy cucumbers, hard-boiled egg, and a creamy spread of gouda cheese, mayo, and spicy pickled jalapeño mixed with zesty spices like paprika and cayenne pepper.


Cauliflower Steaks & Purple Barley Salad with Brown Butter & Grape Sauce

In this recipe, we’re cutting cauliflower into thick slices, then roasting them to bring out the vegetable’s nutty flavor. An equally nutty sauce of brown butter and almonds, cooked with grapes and rosemary, perfectly complements the “steaks.


Mexican-Spiced Steaks & Cilantro Sauce with Radish, Tomato & Chayote Squash Salad

To elevate our seared, spiced steaks, we’re topping them with a bright, herbaceous mix of cilantro sauce, lime juice, and spicy pickled jalapeño—tempered by a crisp, refreshing vegetable salad served on the side.


North African Eggplant Tagine with Whole Wheat Couscous & Labneh

Tagine is a Berber stew named for the wide, cone-topped, earthenware pot in which it is traditionally simmered over a bed of coals. In this recipe, we’re bringing the dish into your kitchen and cooking tagine over the stove.


White Bean & Vegetable Minestrone with Fried Rosemary

Tonight’s comforting vegetable soup takes inspiration from traditional Italian minestrone. At its heart is the classic aromatic trio of onions, celery and carrots, or “soffritto.


Rigatoni Puttanesca with Eggplant & Fresh Oregano

Puttanesca is a classic Sicilian sauce made with olive oil, tomato, capers and aromatics. It’s distinguished by its delicious, piquant bite, and as a result it pairs perfectly with milder ingredients like eggplant.


Sheet Pan Italian-Style Pork Meatloaf with Lemon-Caper Roasted Vegetables

We’re putting a delicious twist on this pork meatloaf by baking it with an irresistible topping of tangy-sweet ketchup mixed with spicy Calabrian chile paste (a specialty product made of fragrant red chiles from Calabria, a region in southern Italy). A simple side of tender roasted carrots and potatoes—tossed with a bright lemon-caper dressing—finishes the dish on a vibrant note.


Seared Chicken Thighs & Roasted Vegetables with Sauce Grenobloise

This dish is bursting with the bright flavors of southern France thanks to sauce Grenobloise, a classic sauce named for the city of Grenoble. It starts with a base of brown butter—or butter that has been cooked to develop a deep, nutty flavor—to which capers, lemon juice, and parsley are added.


Crispy Fish Sandwiches with Coleslaw & Homemade Tartar Sauce

You’ll dress these delicious, breaded fish sandwiches with a creamy, homemade tartar sauce. Though tartar sauce has become a mainstay of American cuisine, its origins are firmly planted in the high cuisine of France in the 19th Century.


Ginger Pork Meatballs with Cabbage & Jasmine Rice

We’re making these Asian-inspired pork meatballs with fresh ginger, then cooking them—along with seasonal cabbage—in a sweet, savory, and mildly spicy sauce. A bed of jasmine rice soaks up all the delicious flavors of the dish.


Fresh Spinach Linguine with Ramps, Sugar Snap Peas & Crispy Oyster Mushrooms

This gorgeous pasta dinner is brimming with the light, abundant flavors of spring. Fresh, spinach-infused linguine, tossed with a delightfully lemony sauce, gets delicate crunch from sautéed sugar snap peas and oyster mushrooms.


Coconut & Vadouvan Salmon with Cabbage & Sweet Pepper Stir-Fry

In this recipe, we’re cooking salmon in a coconut milk sauce brightened with Vadouvan curry powder—a French-influenced blend that often highlights shallots alongside classic spices like cumin and turmeric. To absorb all of the delicious flavors, we’re serving it over fluffy jasmine rice and tender stir-fried vegetables.


Beef & Ramen Noodle Stir-Fry with Bok Choy & Sesame Seeds

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 and bok choy coated in a bold combo of sweet soy glaze, savory black bean sauce, and spicy chipotle chile paste.


Eggplant & Mozzarella Paninis with Caramelized Stone Fruit & Arugula Salad

The panini is an Italian sandwich that’s traditionally toasted on a grill or in a press. In this recipe, we’re making gourmet ciabatta, eggplant and mozzarella paninis on the stove, using a heavy pot to press them down and create their distinctive, crispy texture.


Seared Chicken over Couscous with Peppers, Zucchini, & Caper-Butter Sauce

For a unique spin on pasta salad, we’re tossing warm pearls of couscous (a type of toasted semolina pasta) with tender sautéed vegetables in a rich, tangy sauce made from butter, lemon, and capers. It’s the perfect bright accompaniment for our simple seared chicken.


Swiss Chard & Potato Shakshuka with Sweet Peppers & Garlic Toasts

Tonight, we’re celebrating a North African and Middle Eastern staple: shakshuka, or eggs baked in a spiced tomato sauce. Our sauce features seasonal mini sweet peppers, known for their bright hues, along with hearty chard and ground espelette pepper, a type of hot paprika popular in southwestern France.


Summer Vegetable & Queso Tostadas with Fairy Tale Eggplants & Spicy Crema

In this recipe, crunchy, pan-toasted tortillas provide the platform for a wealth of seasonal produce—including creamy fairy tale eggplant and crisp bell pepper (which may be green or purple, depending on what’s best at the farms closest to you). For a satisfying range of textures, we’re adding queso para freír, a deliciously briny, fresh cheese that holds up beautifully to pan frying.


Cauliflower Steaks & Farro Salad with Grape & Brown Butter Sauce

This dish highlights the delectable potential of one of autumn’s most abundant vegetables: cauliflower. We’re roasting thick slices until they develop a crisp, golden crust and a tender, sweet interior.


Crispy Prosciutto Lettuce Cups with Sambal Mayo & Bell Pepper Rice

Buttery soft lettuce leaves are piled high with fluffy rice (studded with sweet peppers and sesame seeds), dressed cucumber, and slices of prosciutto—an Italian dry-cured ham that turns delightfully crisp in the pan. Each cup is finished with a drizzle of sambal mayo for irresistibly creamy texture and a touch of heat.


Grilled Steak Tacos with Grilled Peach & Cucumber Salad

Chefs! All summer long, we're bringing you a mix of recipes designed for our favorite outdoor activity—grilling! Tucked inside charred flour tortillas, bites of tender steak (coated with a blend of bold Mexican spices) and grilled 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, peach, and peanut salad.


Flat Iron Steaks with Ramps, Fingerling Potatoes & Shaved Asparagus Salad

After cooking a steak, there are usually some browned bits (also called “fond”) left in the bottom of the pan. They’re incredibly flavorful—and useful.


Chile-Rubbed Steaks with Quick Kimchi & Tomato Rice

Kimchi, a national dish of South Korea, traditionally consists of fermented cabbage with a potent spicy, sweet, and sour taste. Since true kimchi calls for months of fermentation, we’re making a quick marinated version in this recipe, to achieve delicious depth of flavor in just minutes.


Spiced Salmon & Cranberry Chutney with Parsnip, Sweet Potato & Clementine Sauté

A nod to traditions past and present, this dish features some of our favorite Thanksgiving ingredients. Fresh cranberry chutney, sweet potato and parsnip accompany seared salmon fillets rubbed with warming spices: nutmeg, cardamom, coriander and ground fennel seed.


Curry Pork Noodles with Cabbage & Peanuts

For incredible depth of flavor in this dish, we’re cooking ground pork alongside colorful cabbage, garlic, and savory shiitake mushrooms before tossing them together with delightfully springy lo mein noodles. To give it all a bright, spicy kick of flavor, we’re mixing up a sauce that highlights yellow curry paste, soy sauce, and more.


Ginger Pork Burgers with Black Bean Mayo & Furikake-Dressed Green Beans

These piquant pork burgers get layers of complex flavor from a spread of mayonnaise and potent black bean sauce—a Chinese specialty made from fermented black soybeans. For a seasonal complement (and another delicious boost of umami), we’re tossing crisp green beans with sesame oil and furikake, a Japanese blend of seasonings that includes seaweed flakes and sesame seeds.


Spanish-Spiced Burgers with Charred Shishito Peppers & Lime Salt

Layers of charred onion and a creamy fig spread give these savory Spanish-style burgers deliciously sweet contrast. For an equally bold pairing, you’ll make a sophisticated garnish for charred shishito peppers simply by rubbing salt together with vibrant lime zest to release its fragrant oils.


Saffron Bulgur Pilaf with Early Fall Vegetables

The term pilaf refers to the method of cooking grains in a seasoned broth.  In this recipe, vegetable broth and saffron threads infuse flavor into bulgur, a Middle Eastern parboiled wheat grain.


Roasted Pork & Salsa Verde with Summer Squash Panzanella Salad

Panzanella is a traditional Tuscan bread salad enjoyed in summer months. We’re achieving the salad’s classic rustic texture by toasting a diced baguette in the oven, then dressing it in a bit of vinegar and olive oil—along with sautéed summer squash and poblano pepper.


Katsu-Style Wild Alaskan Pollock with Cabbage Slaw & Rice

In tonight’s dish, wild Alaskan pollock gets an exquisitely crunchy exterior from a Japanese katsu-style breading. (We’re using a combination of egg, flour, and panko breadcrumbs.


Za’atar-Roasted Broccoli & Hard-Boiled Eggs with Pearl Couscous & Harissa Yogurt Dressing

Layered over a generous swirl of smoky harissa yogurt and topped with garnishes of feta and fresh mint, our pearl couscous and broccoli—also roasted with herby za’atar—makes for vibrant Middle Eastern-inspired fare.


Chipotle Onion & Smoked Gouda Burger with Sour Cream & Chive Potatoes

To create a smoky-sweet topping for these USDA Prime ground beef burgers, you'll glaze red onion with a combo of barbecue sauce and chipotle chile paste—a specialty condiment made from dried, smoked jalapeño peppers that lends incredible depth of flavor.


Cheesy Black Bean Enchiladas with Honey-Chipotle Sauce

For these veggie enchiladas, you’ll make a hearty filling of black beans, hearty kale, and fluffy rice spiced with a zesty sauce of chipotle chile paste and honey for just a touch of complementary sweetness. An irresistibly smoky guajillo chile pepper sauce and melty monterey jack cheese bring it all together.


Sheet Pan Crispy 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 a beautifully golden brown crust—an easy technique that yields moist, flavorful results.


Seared Steaks & Crispy Shallot with Mashed Potatoes & Soy Pan Sauce

For this classic steakhouse-style meal, we’re creating a unique twist on the steak sauce that tops our juicy steaks and creamy mashed potatoes by calling on the rich sweetness of soy glaze and a touch of tangy ketchup, which cook in the savory reserved fond from the steaks. A garnish of crispy shallot rings—lightly fried until golden brown—finish the dish on an elevated note.


Sheet Pan Cheesy Pesto Chicken with Roasted Potatoes & Sweet Peppers

In this dish, you'll top roasted chicken with a mixture of monterey jack cheese, pesto, breadcrumbs, and more for melty, herbaceous flavor in every bite. Roasted potatoes and peppers, which get garnished with a sprinkle of parmesan, serve as satisfying accompaniments.


Creamy Ricotta & Lacinato Kale Strata with Apple & Endive Salad

It doesn’t get much more satisfying than strata—a type of casserole that marries cubes of bread with eggs, cheese and milk, for a deliciously moist bite similar to that of a savory bread pudding. In this recipe, we’re adding lacinato kale sautéed with red chile flakes, for a layer of earthiness (and a touch of heat) to balance the richness of ricotta.


NY Strip Steaks & Mole Sauce with Chayote-Orange Salad & Rice

MOLE[moe·lay] noun: A renowned Mexican chile sauce known for its deep color and incredibly rich flavor, which traditionally takes a bevy of ingredients (chiles, nuts, chocolate, and more) and multiple days to prepare.Chayote squash is a fibrous fruit popular in Latin cuisines, whose neutral flavor profile makes it versatile and easy to use in both sweet and savory formats.


Green Goddess Farro & Avocado Bowl with Corn & Soft-Boiled Eggs

These vibrant, hearty bowls feature nutty farro (studded with sweet corn and marinated tomatoes) topped with sliced avocado, rich eggs, and a spicy, crunchy duo of toasted pepitas and sunflower seeds. It's all brought together with a drizzle of our herbaceous green goddess dressing.


Oven-Baked Pesto Chicken & Orzo with Spinach, Tomatoes & Ricotta

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.


Creamy Caramelized Onion Burgers with Butter Lettuce Salad

A topping of sweet caramelized onion mixed with Worcestershire sauce and cooling crème fraîche gives these burgers an irresistibly umami (or savory) layer of flavor. The burgers find balance in a refreshing side salad that highlights crisp slices of apple.


Spring Bucatini Pasta with Pea Tips, Asparagus & Mint

This dish is full of delicate, fresh flavor, thanks to spring vegetables like asparagus and pea tips. And not only are both these vegetables delicious, but they’re also incredibly easy to cook.


Black Garlic-Shoyu Ramen with Green Beans & Shiitake Mushrooms

This stunning ramen dish gets its incredible depth from black garlic—or garlic aged under special conditions, softening it and transforming its piquancy into a robust, molasses-like sweetness. Its sweet and earthy notes infuse our noodles and broth, complementing hearty shiitakes and velvety soft-boiled eggs.


Balsamic Chicken & Mashed Potatoes with Roasted Brussels Sprouts

In this wholesome, comforting dish, our chicken gets a tangy-sweet lift from a rich balsamic and soy glaze—also perfect for spooning over a side of potatoes mashed with butter and mascarpone cheese.


Vegetable Niçoise-Style Sandwiches with Roasted Carrots

Inspired by the classic French Salade Niçoise—typically consisting of tuna, boiled eggs, potatoes, Niçoise olives, and more—this vegetarian sandwich features hard-boiled eggs, a cheesy roasted pepper spread, olives, cucumber, and dijon, all piled into crispy, toasted baguettes.


Honey Mustard Chicken & Farro Salad with Arugula, Asparagus & Goat Cheese

For this dish, you'll make a hearty farro salad starring tender asparagus, red onion, arugula, and creamy goat cheese tossed in a bright lemon dressing. You'll top the salad with simply seared chicken breast finished with a drizzle of tangy honey mustard.


Pan-Seared Steak & Oven Fries with Cherry Tomato & Corn Salad

We’re serving our rich steak tonight with two incredibly easy sides. Yukon Gold potatoes, cut into thick fries and roasted, make for a hearty accompaniment, while sautéed sweet corn and cherry tomatoes (yours may be red or yellow), balanced by a bit of sherry vinegar, are a celebration of late summer’s bounty.


Cheesy Chicken Tacos with Chipotle-Roasted Sweet Potatoes

In this recipe, soft flour tortillas are toasted with a layer of melty cheddar cheese, then filled with a duo of sautéed chicken and poblano pepper—perfectly matched by a side of chipotle-roasted sweet potatoes and a cooling lime mayo for dipping.


Seared Pork Chops & Soy-Ginger Sauce with Marinated Vegetables

Here, simple seared pork chops get a lift from a citrusy dressing—soy glaze, ginger, and ponzu sauce—that also packs a savory punch. Crunchy marinated cucumbers and radishes tossed with sweet mirin add a burst of refreshing flavor.


Yellow Tomato & Basil Pesto Pizza with Hot Honey Cauliflower

This crowd-pleasing pizza gets a sunny twist from yellow tomatoes cooked into a simple sauce, whose sweet, mellow flavor gets delicious contrast from herbaceous basil pesto dolloped on top just before serving. For a sophisticated side, we’re drizzling roasted cauliflower with hot honey for just a bit of heat.


Bánh Mì-Style Beef Burgers with Sesame-Roasted Broccoli

In this burger-style take on the popular Vietnamese sandwich, we’re tossing crisp radishes and carrots together (with a touch of vinegar and sugar) to make a tangy slaw that tops juicy beef patties—all layered together with our creamy, spicy mayo on a toasted baguette.


Cheesy Enchiladas Rojas with Mixed Mushrooms & Spinach

Enchiladas are a time-honored favorite in Mexican and Tex-Mex cuisines. After all, what’s not to love about tortillas wrapped around a hearty filling of vegetables, spices and more—then smothered with sauce and cheese? For distinctive flavor, we’re making these enchiladas rojas (or enchiladas in red sauce) with three kinds of sautéed mushrooms: round-capped cremini, ruffled maitake and fanned oyster.


Roasted Red Pepper Pasta with Cauliflower & Ricotta Cheese

To give this pasta irresistible depth of flavor, you’ll make a tomato and cream sauce featuring capers, garlic, sweet roasted peppers, and just a touch of Calabrian chile paste (for a mild kick) to toss with lumaca rigata, which is perfect for catching every saucy bite. It's served alongside roasted romanesco cauliflower piled atop a delightful swoosh of creamy ricotta cheese.


Seared Pork Chops & Chipotle Mayo with Red Rice, Snap Peas & Hot Honey

A pair of irresistibly spicy-sweet condiments lend exciting, bold flavor to this dish: fiery chipotle chile paste mixed with creamy mayo is spooned over seared pork, while a crowd-pleasing duo of honey and crushed red pepper dresses our hearty side of red and wild rice tossed with snap peas.


Black Bean & Zucchini Enchiladas with Cheddar Cheese

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


Black Pepper Beef with Bok Choy & Garlic Rice

Black pepper is a go-to seasoning in countless recipes, but it takes center stage in tonight’s beef stir-fry. We’re combining coarsely ground black pepper with sweet chili sauce and citrusy ponzu, for aromatic flavor with just the right amount of kick.


Seared Salmon & Preserved Lemon with Red Quinoa & Pea Shoots

Many North African cuisines use a special ingredient to bring unique flavor to dishes: preserved lemon. It’s created by marinating lemon in a briny mixture with sugar, which mellows the bitterness of the pith and accents the lemon’s natural flavor.


Tomatillo Chicken & Rice Bowls with Roasted Vegetables & Orange Salsa

These vibrant bowls feature our citrusy tomatillo-poblano sauce whisked together with sour cream for a cooling drizzle over tender bites of chicken and roasted vegetables. It’s all served over a base of hearty white rice studded with sweet golden raisins and crunchy toasted pepitas.


Cavatappi Pasta & Pork Ragù with Romano Cheese

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


Seared Chicken & Tomato Panzanella with Parmesan-Garlic Dressing

For our creamy, tangy take on panzanella (or Italian bread salad), you’ll make your own golden brown croutons to toss with crisp cucumbers and tomatoes in a garlicky dressing. It’s the perfect pairing for seared chicken coated with classic Italian seasonings.


Blackened Tilapia Sandwich Potato Wedges & Spicy Ketchup

Flaky tilapia fillets—dusted with a blend of spices like paprika, ground mustard, and cayenne pepper—are sandwiched between crusty, oven-toasted rolls that get a layer of creamy mayonnaise mixed with dijon mustard and topped with pickle chips for a salty crunch. A side of roasted potato wedges served with spicy ketchup rounds out this meal.


Maple & Barbecue-Glazed Chicken Wings with Sweet Potato Wedges & Coleslaw

These crowd-pleasing chicken wings are twice-coated with an irresistible combo of barbecue sauce, vinegar, and spicy maple syrup. They’re rounded out by roasted sweet potato wedges and tangy carrot-cabbage coleslaw served on the side.


Beef Medallions & Scallion Salsa Verde with Potatoes & Broccoli

Pan-seared beef medallions get a bright, aromatic lift from an Italian-style green sauce—made with scallions, garlic, lemon, and a dash of red pepper.


Potato Chowder with Cheddar Cheese Toasts

To accompany tonight’s pub-style chowder, we’re making a spectacular side inspired by another British favorite: Welsh rarebit, or bread topped with a savory, spiced cheese sauce, then baked. We’re also using some of our cheese sauce in the hearty chowder itself, which gets its comforting flavor from potatoes (some mashed right in the broth for extra thickness) and traditional aromatics like celery, carrot and onion.


Pasta Pizza Inspired by Dan Pashman's Anything's Pastable

We’ve teamed up with award-winning podcaster Dan Pashman to bring you a must-try dish inspired by his new cookbook! Here, you'll swap out traditional pizza dough for fettuccine, which becomes perfectly crispy when baked atop a layer of parmesan cheese. You'll top the pasta base with tomato sauce, melty fontina and monterey jack, rich sopressa, and a finishing drizzle of hot honey for a spicy-sweet kick.


Seared Steaks & Salsa Verde with Fingerling Potatoes, Asparagus, & Radishes

This recipe balances rich seared steaks with a few bright and seasonal accents. A delicately crunchy sauté of radishes and asparagus comes together with tender roasted fingerlings, a perfect springtime accompaniment.


Seared Salmon &

Our gorgeous fingerling potato salad gets its green color (and flavor) from the addition of three vegetables: sautéed spinach, crisp celery and delicate scallion. With sour cream and piquant horseradish, it’s a hearty, zesty companion for our simple seared salmon.


Cod en Papillote with Freekeh & Spinach

Chefs, tonight we’re using a classic French technique for elevated, gourmet results. Baking our cod “en papillote” (French for “in parchment”) seals in moisture and flavor, making for delicious results—not to mention easy cleanup! To create an easy pouch for the cod, spinach and nutty freekeh to bake in, you’ll place everything on parchment paper, then fold it into packets.


Philly-Style Turkey Sandwiches with Broccoli Rabe & Cabbage Slaw

This recipe is inspired by the bold eats of Philadelphia, where hearty sandwiches are often topped with sharp melted cheese and wilted greens. Here, we’re topping our thick-sliced roasted turkey with Provolone and broccoli rabe, which adds a pleasantly bitter bite to the sandwiches.


Fontina & Pesto Grilled Cheese Sandwiches with Maitake Mushrooms & Roasted Sweet Potato Rounds

For this sophisticated spin on classic comfort food, we’re featuring maitake mushrooms—an exceptionally tasty, ruffled variety. The mushrooms’ bold, earthy flavor is a perfect match for the creamy Fontina and homemade arugula-almond pesto in our grilled cheese sandwiches.


Za’atar-Roasted Cauliflower & Tzatziki over Fregola Sarda Pasta

To serve atop tender pearls of fregola sarda in this Mediterranean-style dish, we’re roasting cauliflower steaks in a coating of vibrant seasonings like thyme and oregano for warming flavor in every bite. A dollop of cooling tzatziki—a classic Greek cucumber and yogurt sauce—adds just a bit of welcome creaminess.


Shawarma Chicken & Currant Rice with Zucchini & Lemon Yogurt

For dynamic flavor, we’re coating bites of chicken with warming spices like cumin and coriander, then cooking it alongside tender zucchini, onion, and crunchy almonds. We’re serving it over a hearty bed of rice which you'll crisp up in the pan before serving to create delicious layers of contrasting texture.


Seared Shrimp & Orzo Pasta with Tomatoes, Zucchini & Basil Pesto

For this vibrant, crowd-pleasing dish, we’re combining tender orzo pasta with tomatoes, zucchini, and plump shrimp, then tossing it all with our irresistible basil pesto. You'll finish it off with a sprinkle of Grana Padano cheese for a touch of richness.


Crispy Skin Salmon & Orzo with Lemon-Caper Sauce

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.


Vidalia Onion & Kale Tarts with Lemon-Garlic Roasted Potatoes

These easy, gourmet tarts highlight a duo of sautéed kale and Vidalia onion—a spring variety grown only in Georgia that’s beloved for its sweetness—brought together with a bit of egg and fromage blanc. We’re baking the tarts alongside thin-sliced Yukon Gold potatoes, which turn perfectly tender as the tarts cook through.


Feta, Mozzarella, & Fresh Tomato Pizza with Pesto Kale Salad

Tonight’s dinner is inspired by flavors of the Mediterranean. Briny kalamata olives, feta cheese, and a layer of simply dressed fresh tomatoes top the pizza.


Coconut Rice Bowls & Sunny Side-Up Eggs with Corn & Islander Pepper

Tonight’s dish pays tribute to “yam khai dao,” a Thai vegetable salad tossed in a spicy, sweet, and sour dressing and topped off with a fried egg. We’re serving a medley of corn and islander pepper sautéed with Thai bird’s eye chile (yours may be red or green) for thrilling heat.


Smoky Gruyere Grilled Cheese with Fried Eggs & Butter Lettuce Salad

Traditional grilled cheese gets an elegant French makeover with this recipe, which uses nutty Gruyere cheese and a layer of rich béchamel sauce infused with smoked paprika. For the ultimate garnish, we’re topping each sandwich with a silky fried egg.


Lemon-Caper Tilapia 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.


Sesame Kale & Quinoa Bowls with Marinated Vegetables & Soft-Boiled Eggs

These hearty Asian-inspired grain bowls are elevated by a bevy of sophisticated toppings like kale sautéed in nutty sesame oil, juicy sambal-spiced orange, and rich soft-boiled eggs.


Fregola Sarda Pasta in Zesty Tomato Sauce with Fennel & Goat Cheese

Toasty pearls of fregola sarda pair perfectly with our tomato sauce, which gets a kick of heat from Calabrian chile paste and a touch of creaminess from goat cheese. We’re topping each bowl with a soft-boiled egg for extra richness.


Flank Steak & Frizzled Shallots with Spinach-Strawberry Salad

This recipe features onion-ring-inspired shallots that are quickly dipped in a light rice batter then pan-fried.  In Southeast Asian cuisines, fried shallots are a crunchy condiment for everything from soups and salads to noodles and stews, and are even sold pre-packaged in plastic containers.


Oven-Baked Turkey Bolognese with Tomatoes & Mozzarella

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! To add a bit of heat to this take on the classic Italian meat sauce—which features delightfully curly cavatappi, juicy tomatoes, and melty mozzarella cheese—you’ll stir in Calabrian chile paste, a specialty product made with fragrant red chiles from Calabria, a region in southern Italy.


Cajun Tilapia & Spicy Scallion Relish with “Dirty Cauliflower Rice”

For a spin on the favorite Southern dish, tender cauliflower rice is loaded with sautéed vegetables and zesty spices, creating a light bed for flaky tilapia.


Spicy Beef Curry with Crispy Mung Beans

This hearty beef curry gets its complex flavor from the combination of red curry paste, known for its aromatic heat, and tamarind concentrate, with its sweet and sour punch. Coconut milk creates a silky base for the curry, served over fluffy jasmine rice.


Smoked Gouda Cheeseburgers with Summer Squash Slaw

For an exciting twist on the classic cheeseburger, we’re layering slices of smoked gouda onto our juicy beef patties, adding creamy texture and savory flavor—along with sautéed cremini mushrooms. To balance out the burgers’ richness, we’re marinating thin, tender slices of summer squash and red fresno pepper—a variety known for its deliciously fruity heat.


Cheesy Tomatillo Enchiladas with Chayote Squash, Spinach & Mexican-Spiced Rice

For these veggie enchiladas, you’ll make a hearty filling of chayote squash (a fibrous fruit popular in Latin cuisines), fresh spinach, and fluffy rice spiced with a zesty blend of paprika, ancho chile powder, cumin, and more. An irresistibly bright tomatillo-poblano sauce and melty monterey jack cheese bring it all together.


Spinach & Fresh Mozzarella Pizza with Olives, Bell Pepper & Ricotta Salata

Sweet and savory red sauce and golden, lightly crispy pizza dough are a time-honored pairing. To enhance their individual flavors and textures, we’re serving the tomato sauce for tonight's pizza on the side for drizzling or dipping.


Beef & Broccoli with Marinated Enoki Mushrooms & Jasmine Rice

For a quick spin on this Chinese takeout favorite, bites of tender beef and broccoli come together in a sweet and savory sauce made from soy glaze and our chef-curated black bean-chile sauce. It’s all topped with marinated enoki mushrooms—a delicate, long-stemmed Asian variety also known as golden needle mushrooms.


Green Bean, Fennel & New Potato Curry with Basmati Rice & Toasted Coconut Flakes

In parts of Southern India, coconut is widely used to provide a perfect, cooling complement to the heady spices often found in curries. Our satisfying coconut milk-based curry is filled with an array of seasonal vegetables: sweet fennel, green beans and petite, creamy new potatoes (simply potatoes harvested early, before they’ve grown to full size).


Crispy Chickpea Grain Bowl with Harissa-Glazed Carrots, Currants, & Almonds

A fresh lemon and shallot dressing provides bright contrast to the smoky carrots in our hearty freekeh bowl—also studded with roasted chickpeas, which develop a delectably light, crispy texture in the oven. Just before serving, we’re finishing it all with a sprinkle of crunchy almonds and fresh parsley, plus a dollop of creamy lemon yogurt.


Prosciutto Quesadillas with Creamy Tomatillo Sauce & Roasted Carrots

These irresistible quesadillas feature sliced prosciutto (an Italian dry-cured ham), which finds rich complement from layers of melty monterey jack and onion sautéed with a bit of our smoky tomatillo-poblano sauce. We’re mixing the rest of the verdant sauce with cooling sour cream to create the ideal dipper for the boldly flavored quesadillas and a side of tender roasted carrots.


Hoisin-Glazed Pork Meatloaf with Sesame Mashed Potatoes & Bok Choy

We’re putting a twist on homestyle meatloaf by baking it with an irresistibly savory-sweet glaze of hoisin, soy, and sambal oelek—a delicious complement to the umami-rich sesame oil in our mashed potatoes. To round out the dish, we’re cooking a side of tender bok choy with a bit of ginger for a zesty finish.


Ancho Beef Tacos & Spicy Sweet Potato with Monterey Jack Cheese & Pickled Jalapeño

Ancho chile paste, made from dried poblano peppers, lends its delicious smokiness to these beef tacos. Two cooling toppings balance it out: marinated radish slices and dollops of lime-seasoned sour cream.


Seared Chicken & Goat Cheese Mashed Potatoes with Fig Butter-Glazed Carrots

To serve with our simply seared chicken and creamy mashed potatoes, we’re glazing tender carrots with a combo of sweet fig spread, tangy apple cider vinegar, butter, and chicken demi-glace—a gourmet, French-style reduced stock often used to lend richness and depth to sauces.


Deviled Salmon with Zucchini & Tomato-Shallot Pan Sauce

In this easy take on deviled salmon, we’re roasting the fish under a coating of smoky spices, smooth dijon mustard, and airy panko breadcrumbs for piquant flavor and delightfully crispy texture. On the side, simply sautéed zucchini is elevated by a savory-sweet pan sauce of fresh tomatoes, shallot, butter, and worcestershire sauce.


Honey-Butter Scallops & Sautéed Veggies over Smoked Gouda Grits

Delicious seared scallops and a vibrant vegetable sauté come together over a bed of smooth grits—finished with smoked gouda and garlic-herb butter for delightfully rich flavor.TECHNIQUE TO HIGHLIGHTYou’ll combine honey, hot sauce, and butter to spoon over (or baste) the scallops as they sear—an easy way to imbue them with exciting flavor and develop a crisp, charred exterior.


Pork Chops & Savory Pan Sauce with Roasted Pepper & Mushroom Farrotto

In this dish, tender pork chops are served alongside a comforting roasted mushroom and poblano farrotto, featuring creamy mascarpone cheese. A bright pan sauce adds savory sauciness to every bite.


Cheesy Pulled Pork Skillet with Potatoes & Cilantro Sauce

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! This hearty skillet features pulled pork and cheesy potatoes coated in vibrant flavors from our pepper sofrito, cilantro sauce, and smoky gaujillo chile sauce. It's topped with cooling sour cream and fiery jalapeño peppers.


Stovetop Chicken Parmesan with Elicoidali Pasta

To achieve the comforting flavors of this Italian-American classic in less time, we’re cooking our chicken and tomato sauce on the stove under a layer of fresh mozzarella. A bed of pasta and zucchini rounds out the dish.


Chicken Shawarma Quesadillas with Sweet Potato Wedges & Cilantro Labneh

We’re filling these flavorful quesadillas with a duo of cheeses, tangy pickled peppers, and tender bites of shawarma-spiced chicken. For a hearty complement, we're serving the quesadillas alongside roasted sweet potatoes with an herbaceous cilantro labneh dipper.


Creamy Polenta & Spicy Tomato Sauce with Zucchini & Greek Yogurt

A popular dish in northern Italy, polenta is made simply by whisking cornmeal with liquid on the stovetop until it turns deliciously smooth. For even more creamy flavor and texture, we’re finishing ours with tangy Greek yogurt and parmesan cheese just before serving.


Spicy Broccoli & Fresh Fusilli Pasta with Mascarpone Cheese

To elevate this quick-cooking pasta dish, we’re using a bit of specialty Calabrian chile paste to add a hint of bright heat to our lightly creamy sauce—which deliciously brings together a duo of fusilli pasta and broccoli.


Spanish-Spiced Beyond Burger® with Charred Shishito Peppers & Lime Salt

Layers of charred onion and a creamy fig spread give this savory Spanish-style Beyond Burger® deliciously sweet contrast. For an equally bold pairing, you’ll make a sophisticated garnish for charred shishito peppers simply by rubbing salt together with vibrant lime zest to release its fragrant oils.


Kung Pao Tofu with Rice & Vegetables

This vegetarian take on the classic Sichuan dish highlights fresh bird’s eye chile, which adds spice to the umami-rich sauce (featuring black vinegar, soy sauce, sesame oil, and more) which you'll sauté with tofu to deliver bold savory flavor. It’s perfectly tempered by a traditional pairing of fluffy white rice and crunchy peanuts, plus a vibrant duo of broccoli and carrots.


Smoked Gouda Cheeseburgers with Caramelized Onion & Roasted Squash

To top beef patties (which are packed with shreds of melty gouda cheese), we’re making tender caramelized onion, which gets its rich flavor from additions of savory worcestershire sauce, honey, and hot sauce.


Sheet Pan Chicken & Squash with Spicy Jalapeño Sauce

For this dish, you'll roast tender chicken breasts—coated with a crunchy pepita-breadcrumb topping—alongside sweet delicata squash, potatoes, and onion. You'll top it all with a sweet and spicy sauce featuring jalapeño, orange marmalade, lime juice, and more.


Mexican-Style Egg & Vegetable Skillet with Oven-Toasted Tortilla Strips

For this comforting stovetop dish, we’re nestling rich eggs between a mix of black beans, tomatoes, sweet peppers, and zucchini—all simmered in our vibrant guajillo chile sauce. It’s perfectly contrasted by a topping of crispy tortilla strips and dollops of cooling fromage blanc.


Miso & Shiitake Ramen with Hoisin-Glazed Tofu

This vegetarian ramen soup gets its full flavor from several different umami-rich ingredients like mushrooms and miso paste.  Umami is the fifth of the basic tastes like sweet, salty, sour, and bitter.


Fresh Fettuccine & Prosciutto with Kale & Tomato Sauce

This gourmet pasta recipe highlights fresh fettuccine and prosciutto, a type of cured ham. We’re quickly browning the prosciutto to develop its flavor and create a deeply savory base for our tomato sauce—so hold off on seasoning with salt until after you’ve tasted the finished dish! (You may receive green curly, dark green lacinato, or red kale.


Beef & Mushroom Mafalda Pasta with Currants & Quatre Épices

This unique dish highlights quatre épices—a warming blend of nutmeg, ginger, white pepper, and cloves—which lends deep, bold flavor to the beef, onion, and mushrooms we’re tossing into ruffle-edged mafalda pasta. It’s all finished in the pan with a touch of tangy crème fraîche, plus some of the starchy cooking water to help each bite of pasta absorb all of the delicious flavors.


Asian-Inspired Brown Rice Bowl with Roasted Mushrooms, Spicy Slaw, & Soft-Boiled Eggs

In this dish, a topping of tender mushrooms roasted with nutty sesame oil is a hearty match for a base of brown rice. Our easy slaw of cabbage, carrots, and gochujang (a spicy and slightly sweet soybean-based condiment) adds a another layer of flavor and refreshing texture—perfectly tempered by a rich soft-boiled egg.


Summer Corn & Vegetable Chowder

Aleppo pepper is an incredible variety of chile prized for its powerful flavor. Named for the ancient city in Syria (once a stop on the Silk Road), in its dried, crushed form, Aleppo pepper is a popular ingredient in the cuisines of the Middle East and Mediterranean.


Pan-Fried Chicken with Zucchini & Pickled Peppers

A coating of aromatic seasonings and buttermilk results in a deliciously crispy crust on this pan-fried chicken. For a bright complement, we’re serving it with tender zucchini sautéed with scallions and pickled peppers.


Hoisin-Garlic Chicken with Rice, Bok Choy & Peanuts

In this flavorful dish, chicken is dusted with a coating of cornstarch just before hitting a hot pan to create a delicate crust—perfect for soaking up a dynamic combination of roasted garlic dressing and hoisin sauce. To contrast the bold flavors, we’re serving it with fluffy white rice, tender bok choy, and crunchy peanuts.


Tahini-Dressed Lentil & Quinoa Bowl with Roasted Radishes, Squash, & Brussels Sprouts

In this dish, a duo of red quinoa and black beluga lentils—a variety prized for keeping their shape during cooking—make the hearty base for a medley of simply roasted vegetables. A soft-boiled egg and a drizzle of nutty tahini dressing finishes each bowl with rich, satisfying flavor.


Gochujang Beyond Burger™ with Scallion Jam & Roasted Potatoes

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.


Seared Steaks & Mushroom Agrodolce with Roasted Carrots & Brussels Sprouts

To elevate this steakhouse-style dish, we’re topping our juicy seared steaks with tender mushrooms cooked with vinegar, sugar, and red pepper flakes—a nod to classic Italian agrodolce, or sweet-and-sour sauce.


Cheesy Brussels Sprout Tacos with Spicy Tahini Sauce, Avocado & 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-tahini sauce, and cooling avocado—perfectly matched by a hearty side of cilantro rice.


Roasted Brussels Sprout & Freekeh Salad with Lemon Yogurt & Barrel-Aged Feta

This Mediterranean-inspired grain salad is brimming with varied, vibrant flavors. Nutty freekeh and roasted Brussels sprouts get pops of sweetness from pickled peppers and dates, balanced by briny crumbled Feta.


Roasted & Stuffed Onions with Barley, Black Rice, Brussels Sprouts, Hazelnuts & Feta

This recipe is just plain fun. In it, you’ll roast onions until they’re tender, then remove their inner layers and replace them with a hearty mixture of grains, hazelnuts and feta cheese.


Green Shakshuka with Eight Ball Squash & Spiced Pita Chips

A popular breakfast in the Middle East, shakshuka traditionally comprises eggs poached in a delicious sauce of tomatoes and spices. For dinner tonight, we’re turning the red sauce green—with tangy roasted tomatillos and eight ball squash, a spherical summer variety similar to zucchini.


Seared Steaks with Romesco Sauce & Roasted Potatoes

Chefs, it’s bell pepper season. And we’re ringing it in with romesco, a classic, sweet pepper-based sauce from Northeastern Spain.


Pork Ragù & Fresh Basil Fettuccine with Shishito Peppers

For a delightful twist on classic Italian pork ragù, we’re adding in shishito peppers (an East Asian variety)––charred to to bring out their gentle smokiness. It’s all tossed with tender strands of fresh fettuccine—infused with aromatic basil for an herbaceous lift.


Rosemary-Walnut Crusted Cod with Roasted Potatoes & Green Beans

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 green beans and Italian-seasoned potatoes tossed with lemon juice and garlic-herb butter.


Shrimp & Pesto Rigatoni with Zucchini & Feta

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! This dish brings together plump sautéed shrimp, rigatoni pasta, and roasted red peppers in a creamy basil pesto sauce—all topped with crumbles of tangy feta.


Center-Cut Pork Chops with Caramelized Onions & Blue Cheese Grits

Grits are a staple food in the American South. (In fact, grits are the official prepared state food of Georgia.


Crispy Skin Salmon with Lemon-Caper Sauce & Warm Farro Salad

We’re giving rich, flaky salmon 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 warm farro studded with sautéed vegetables and finished with spicy Calabrian chile and more lemon juice.


Miso-Ginger Chicken with Sesame Rice & Roasted Broccoli

This simple dish is elevated by 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.


Soy-Glazed Pork Meatloaf with Miso Mashed Potatoes & Sautéed Cabbage

We’re putting an Asian twist on homestyle meatloaf with black garlic, ginger, and scallions. It gets another dynamic layer from a savory-sweet soy glaze—a delicious complement to the miso paste in our mashed potatoes.


Three Cheese Calzones with Zucchini & Golden Raisins

These hearty calzones are filled with melty fontina, fresh mozzarella, and sautéed zucchini—plus a sweet twist of plump golden raisins folded right in. For an extra-zesty pairing, you’ll make a dipping sauce with tomatoes, Italian seasoning, aromatic garlic, and crushed red pepper.


Grilled Steak Tacos with Roasted Salsa Verde & Black Quinoa

The debate rages on between quality and quantity. For this dish, you can have both! You’ll be making 6 authentic, flavorful flank steak tacos.


Oven-Baked Cornbread Chili Casserole with Pinto Beans, Cilantro Sauce & Jalapeño

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! Pinto beans and tomatoes add hearty, creamy texture to this vegetarian chili—which gets its smoky, sweet flavor from our guajillo sauce.


Guajillo-Honey Turkey Lettuce Wraps with Marinated Radishes & Pepitas

Tucked inside soft butter lettuce leaves, a savory filling of turkey—cooked in a sweet and spicy mix of guajillo chile pepper sauce and honey—comes together with crispy marinated radishes, and cooling greek yogurt. A sprinkle of pepitas lends delightful crunch to each bite.


Roast Pork & Braised Endive with Green Apple & Endive Salad

Braising—a cooking method in which an ingredient is first seared at a high temperature, then stewed in a flavorful liquid—produces exceptionally delicious results. Here, we’re using it to achieve meltingly tender texture in the endive we’re serving with our hearty pork roast.


Fresh Basil Fettuccine with Zucchini, Tomatoes & Goat Cheese

You’ll make this easy, flavorful sauce for fresh basil fettuccine simply by cooking sweet tomatoes with aromatic garlic, verdant zucchini, and a touch of spicy crushed red pepper.


Za'atar Chicken Burgers & Oven Fries with Feta-Labneh Spread & Garlic Chips

These unique, Middle Eastern-inspired burgers—seasoned with the delicious tang of za’atar and lemon zest—are layered with incredible flavors and textures. Their toppings include a spread made with two cheeses (creamy, yogurt-like labneh and crumbly feta), along with crispy slices of garlic—also perfect for sprinkling onto our simple roasted fries.


One-Pan Coconut Chicken Curry with Sweet Potatoes & Bok Choy

One pan is all you need to create the aromatic broth for our chicken curry, which highlights vibrant curry paste and smooth coconut milk, and flavors tender fresh vegetables as they cook.


Stir-Fried Beef & Broccoli with Persimmon Rice

This recipe highlights one of our favorite fall ingredients: persimmon, a fruit with crisp texture and sweet, subtly spiced flavor. We’re marinating it in mirin and rice vinegar, then mixing it into fragrant rice.


Fettuccine Pesto Bolognese with Parmesan

Fettuccine pasta is the perfect vessel for every bit of saucy delight in this dish---a combination of bolognese, the classic Italian meat sauce, and our basil pesto for an herbaceous flair.


Italian-Style Pork Meatloaf with Lemon-Caper Roasted Vegetables

We’re putting a delicious twist on this pork meatloaf by baking it with an irresistible topping of tangy-sweet ketchup mixed with spicy Calabrian chile paste (a specialty product made of fragrant red chiles from Calabria, a region in southern Italy). A simple side of tender roasted carrots and potatoes—tossed with a bright lemon-caper dressing—finishes the dish on a vibrant note.


Olive & Fontina Cheese Pizza with Spicy Tomato Sauce

A classic base of tangy-sweet tomato sauce and melty mozzarella is the perfect partner for a topping of briny olives and sweet roasted peppers. You’ll use the mix to garnish the pizza after baking—adding bright bursts of flavor in every bite.


Seared Steaks & Hot Honey Biscuits with Glazed Shallot & Roasted Broccoli

This wholesome dish pairs rich steaks and a savory shallot topping with warm, homemade biscuits—drizzled with an irresistible combo of honey and red pepper flakes for delightfully spicy-sweet flavor. It’s all complete with a simple side of tender broccoli finished with pickled peppers and crispy onions.


Pan-Seared Steaks & Aioli with Crispy Gnocchi & Sautéed Kale

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.


Acorn Squash Tempura Tacos with Smoked Paprika-Lime Sauce

For these hearty vegetarian tacos, we’re taking one of our favorite cold-weather vegetables—sweet and nutty acorn squash—dredging it in a light tempura batter, then pan-frying it to perfection. (To keep your squash crisp and airy, be sure to use cold water when making the tempura batter!) For delicious flavor contrast, we’re adding smoked paprika to the batter and using it in a tart dipping sauce.


Grilled Shawarma-Spiced Pork Chops with Lemon Potatoes & Poblano

Chefs! All summer long, we're bringing you a mix of recipes designed for our favorite outdoor activity—grilling! To accompany our boldly spiced pork chops, you'll serve them with a dollop of creamy tzatziki and a side of poblano pepper and fingerling potatoes (grilled in a foil packet until deliciously tender) dressed with bright lemon purée.


Za’atar Chicken Bowl with Warm Farro Salad & Creamy Feta Dressing

In this flavorful Middle Eastern-inspired recipe, you'll sautéed tender bites of za’atar-coated chicken while roasting a trio of carrots, green beans, and red onion. You’ll then toss the vegetables with warm farro to make a hearty grain salad and finish the dish with a drizzle of creamy yogurt mixed with feta cheese.


Flank 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.


Romesco Chicken & Poblano Pepper with Currant Couscous

This flavor-packed dish features our romesco sauce—a smoky, Spanish-style sauce made with almonds, roasted red peppers, tomatoes, and garlic—which we’re using to coat a mix of tender chicken, onion, and poblano pepper. It all comes together over a bed of fluffy couscous studded with currants for pops of sweet flavor.


Spicy Thai Chicken Noodle Soup with Curry & Mushrooms

Chicken noodle soup never fails to satisfy us. The wholesome combination of chicken, noodles and vegetables in a savory broth is endlessly nourishing.


One-Pan Sesame Chicken Noodles with Cabbage & Carrots

In this quick-cooking dish, crisp cabbage and carrots perfectly contrast tender udon noodles and chicken—seasoned with just a touch of soy sauce, for depth of flavor. It all comes together in just one pan, thanks to  our irresistibly creamy, sesame-based sauce.


Honey-Sesame Chicken & Green Beans with Korean-Spiced Rice

Our easy take on sesame chicken is elevated by gochujang (a traditional Korean chile paste), which imparts its delightfully spicy flavor to our side of rice as it cooks. A simple duo of green beans and chicken tossed with our savory-sweet sauce completes this flavorful meal.


Udon Noodle Soup with Chinese Broccoli & Seared Tempeh

Tempeh is a high-protein soy product that originated in Indonesia in the early 1800s. It is made by soaking soybeans and partially cooking them, then fermenting them for a day or two, resulting in a unique texture and earthy flavor.


Sautéed Shrimp Sandwiches with Saffron Aioli & Celery-Parmesan Salad

Saffron and seafood are a favorite pairing throughout the Mediterranean. Though the use of saffron is most prominent in Middle Eastern and North African cuisines, Sardinia (an island off Italy’s west coast) is also famous for its saffron, which Sardinians have cultivated for hundreds of years.


Seared Cod & Date Vinaigrette with Browned Butter, Quinoa & Spinach Salad

In this recipe, we’re livening up our cod fillets with a hearty quinoa and spinach salad, made with almonds, radishes and rich browned butter. For even more incredible depth of flavor, we’re dressing the salad with a sweet and tangy Medjool date vinaigrette.


Pork Ramen with Fresh Ramen Noodles & Summer Vegetables

In this seasonal take on a Japanese standard, we’re serving up a delicious version of yakibuta ramen. Yakibuta (Japanese for “roast pork”) is a classic preparation similar to char siu, a Cantonese-style Chinese dish.


Tempeh Ratatouille on Wheat Berries

The French word “touiller” in ratatouille means to toss food.  Chefs Julia Child and Joël Robuchon popularized the method of preparing this classic Provençal dish of saucy mixed vegetables by cooking the vegetables separately in stages and tossing them, like in this recipe.


Summer Squash & Fennel Salad with Stuffed Squash Blossoms & Freekeh

For this uniquely summery salad made with hearty freekeh, we’re cooking squash two ways. First, we’re sautéing summer squash with fennel and onion, to bring out its natural sweetness.


Filipino Vegetable Stew over Jasmine Rice with Crispy Okra

This recipe is based on pinakbet, a steamed vegetable dish from the Philippines.  Many different vegetables can be used to make pinakbet, including tomato, okra, long beans, and bitter melon.


Seared Cod & Udon Noodles with Shiitake Broth & Togarashi-Spiced Cucumber

This quick, easy recipe makes the most of late-season cucumber—simply by slicing it up and marinating it with vinegar, sesame oil and Japanese spices (including dried orange peel and poppy seeds). Our cucumber and radishes provide a refreshing topping for flaky cod and hearty, tender udon noodles, which get plenty of umami flavor from dried shiitake mushrooms.


Pan-Seared Strip Steaks & Rosemary-Butter Sauce with Arugula Salad & Garlic-Parmesan Potatoes

TECHNIQUE TO HIGHLIGHTFor extra richness, you’ll make this buttery pan sauce by cooking rosemary and garlic in the reserved fond from the steaks—adding a bit of demi-glace and lemon juice helps to scrape up the savory bits!Fingerlings—a smaller variety of potato named for their long, finger-like shape—are prized for their thin skin (which turns deliciously crisp and golden when roasted) and tender, buttery interior.


Italian Pork Sausage & Kale Pasta with Fried Sage

To complement tender bites of mafalda pasta, you’ll fry fresh sage leaves until delicately crispy, then use its aromatic oil to cook spicy pork sausage (finished with cream) for layers of herbaceous flavor in every bite. A garnish of parmesan lends savory finish to the final dish.


Seared Beef Dumplings & Jasmine Rice with Sesame-Garlic Bok Choy Salad

Filled with a savory combination of beef, cabbage, black bean sauce, and more, our new beef dumplings are the star of this quick-cooking dish. We’re serving them with a fragrant side of rice and a crisp cucumber and bok choy salad, for refreshing balance.


Seared Steaks & Caper Butter with Mashed Potatoes & Roasted Brussels Sprouts

To give this dish a sophisticated lift, we’re dolloping a rich, flavorful compound butter (simply butter combined with capers) onto savory pan-seared steaks. Sides of mashed potatoes and roasted brussels sprouts round out the plate on a comforting note.


Ribeye Steak & Gochujang Pan Sauce with Sushi Rice, Cauliflower & Crispy Onions

Juicy, pasture-raised ribeye steak gets rich, bold flavor from spoonfuls of our spicy gochujang pan sauce and a sprinkle of aromatic crispy onions dressed with melted butter and sweet honey.TECHNIQUE TO HIGHLIGHTFirst, you’ll sear the steak in a hot pan to caramelize the natural sugars and develop a crisp, brown crust, then transfer it to the oven to finish cooking through gently and evenly to your desired temperature.


Pork & Ramen Noodles with Carrots & Peppers

To top delightfully chewy ramen noodles, you’ll make a saucy stir-fry of pork, carrots, and bell pepper coated in an umami-rich combo of soy glaze, sesame oil, gochujang, and more.


Buffalo Chicken Meatballs with Creamy Mashed Potatoes & Carrot-Celery Salad

For an easy spin on classic buffalo chicken, we’re recreating all the zesty, saucy flavors of the dish in these irresistible meatballs. A unique side of crisp-tender sautéed carrots and celery tossed with walnuts and blue cheese makes for another delicious twist.


Mexican-Spiced Tilapia & Barley with Fresh Tomato Salsa & Creamy Cilantro Sauce

This hearty grain bowl—studded with smoky poblano pepper and sweet red onion—is topped with flaky tilapia fillets seasoned with our bold Mexican spice blend. For a bright, creamy finish, you'll add a drizzle of cilantro sauce mixed with mayonnaise.


Smoky-Spiced Chicken & Barley with Marinated Vegetables & Feta

Here, tender bites of chicken are coated with smoked paprika, garlic powder, and more before being served over a bed of herby dijon-dressed barley. Crisp, marinated cucumbers, tomatoes, and olives round out the dish.


Garlic Shrimp & Spanish-Style Potatoes with Peppers & Corn

Tender potatoes roasted with spices like cumin, paprika, and more are a robust complement to plump shrimp—sautéed with a bit of garlic for a piquant kick of flavor.


Roast Chicken & Potato Latkes with Savoy Cabbage & Apple-Mustard Chutney

Latkes are delicious potato pancakes traditionally served during the Hanukkah festival. Ours feature grated onion for extra flavor and matzo meal (made from ground matzo, a kind of unleavened bread) for irresistible crunch.


General Tso’s Chicken with Rice & Shishito Peppers

In this spin on a Chinese-American takeout favorite, bites of tender chicken and crisp peppers come together in a sauce of honey, hoisin, gochujang, and sesame oil, lending the sweet, spicy, and nutty flavors for which General Tso’s is known.


Cumin-Sichuan Beef Stir-Fry with Rice, Cabbage & Peanuts

The star of this vibrant dish is the rich, fragrant sauce that brings together tender beef and crisp vegetables, which highlights earthy cumin and tingly Sichuan peppercorn, a prized spice popular in its namesake cuisine.


Kimchi & Barley Miso Ramen with Soft-Boiled Eggs & Asian Pear

Miso ramen, with its extra depth of umami flavor, is a much-loved variation on standard ramen. This recipe uses rich, fragrant barley miso (made from fermented soybeans and barley).


Provençal Chicken & Potato Stew with Aioli & Garlic Toasts

Olive oil, garlic and herbs are the cornerstones of Provençal cuisine, rich in both French and Italian influences. This rustic stew has it all (including a dash of classic Herbes de Provence).


Chipotle-Roasted Cauliflower with Black Bean Mash & Fresh Tomato Salsa

This veggie-packed dish features hearty cauliflower steaks (roasted in a coating of spicy chipotle paste) served over an irresistibly creamy layer of mashed black beans studded with sweet peppers, onion, and garlic. It’s all topped with a vibrant salsa of juicy tomatoes and crisp radishes, plus a drizzle of tangy lemon yogurt.


Thai Red Curry & Rice with Shokichi Squash & Eggplant

In our interpretation of a Thai favorite, massaman curry, we’re using colorful cherry tomatoes and eggplant, alongside shokichi squash—an autumn variety ranging in color from light to dark green with a sweet, pumpkin-like flavor. Fresh ginger and red curry paste give the dish its enticing aroma, while coconut milk and peanut butter beautifully complement the creaminess of the squash.


Neapolitan-Style Stewed Vegetables & Farro with Summer Beans, Sweet Pepper & Gremolata

In Naples, locals celebrate the bounty of summer with a rustic stew of vibrant, seasonal produce. We’re drawing inspiration from this custom with our own delectable medley of zucchini, sweet pepper and summer beans.


Yu Choy Cellophane Noodle Stir-Fry with Tofu & Peanuts

The clear cellophane noodles (also known as bean threads or glass noodles) in this dish are naturally gluten free because they’re made of mung bean starch.  They only turn clear when cooked and maintain a smooth, chewy texture that we love.


Summer Pepper Shakshuka with Baked Eggs & Za'atar-Spiced Pitas

Shakshuka is a popular North African dish featuring poached eggs. Instead of water, the eggs are poached in a flavorful sauce, usually comprised of tomatoes and peppers—both of which are at the height of ripeness in late summer.


Tofu & Vegetable Lo Mein with Curry-Peanut Sauce

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


Winter Root Vegetable Stew with Fresh Horseradish Gremolata

Sunchokes, or Jersualem artichokes, are one of the root vegetables featured in this comforting stew.  We love them for their sweet yet earthy flavor, and their creamy, starchy texture.


Korean Pork & Rice Cakes with Bok Choy

Tteokbokki is a classic preparation of Korean rice cakes, a staple of the cuisine. Our quick-cooking take, made with hearty pork, gets a lift from bok choy, whose crisp texture perfectly contrasts the tender bite of the rice cakes.


Seared Salmon & Harissa Vegetables with Roasted Red Onion Vinaigrette

We’re topping seared salmon with a sweet onion and date vinaigrette. A medley of vegetables roasted in smoky harissa paste makes for an equally vibrant accompaniment.


Pork Tamales with Smoked Chili Sauce and Mango

It’s true that good things come in small packages, especially when it comes to tamales. The ancient Mayans, Aztecs, and Incas of Central and South America would agree, since they’ve been making these delicious bundles from as early as 7000 BC.


Fresh Basil Fettuccine Pasta with Zucchini, Tomatoes & Parmesan

You’ll make this easy, flavorful sauce for fresh basil fettuccine simply by cooking sweet tomatoes with aromatic garlic, verdant zucchini, and a touch of spicy crushed red pepper.


Jalapeño Cheesy Corn Burger with Arugula Salad & Cilantro-Lime Dressing

To balance the rich, creamy corn topper we're making to for our juicy USDA Prime beef burgers, we're studding the pimento cheese-style mix (loaded with sharp cheddar, mayo, and fresh lime juice) with two kinds of pickled peppers—peppadew and jalapeño—for piquant and spicy flavor, respectively.


Seared Pork Chops & Nectarine Salsa with Pimento Cheese Mashed Potatoes

To accompany seared pork in this Southern-style dish, we’re mashing potatoes with sharp cheddar, tangy peppers, and piquant spices for a twist on the beloved flavors of pimento cheese. For a burst of bright, summery flavor, we’re topping the savory pork with a simple salsa of juicy nectarine, crisp scallions, and a touch of vinegar.


Vietnamese Chicken Wings with Lemongrass Brown Rice

Chicken wings, a dish invented in the 1960s in Buffalo, New York, have become a national phenomenon. In the original recipe, the wings were deep fried and coated in a cayenne hot sauce.


One-Pot Shrimp & Udon Noodles with Carrots & Poblano Pepper

Hearty, delightfully chewy udon noodles are a comfort food staple perfect for pairing with umami-rich sauces, like the combo of black bean sauce, soy glaze, and sesame oil that we’re using in this dish. For a final kick, we’re stirring in fresh lime zest and juice.


Meatballs & Tomato Sauce with Creamy Rice & Broccoli

Saucy meatballs are a go-to comfort food, and tonight we’re giving them a delicious twist. Golden raisins, mixed into the beef along with garlic and parsley, add pops of sweetness, while Castelvetrano olives (a green Sicilian variety) liven up the tomato sauce with their pleasantly salty, buttery flavor.


Barbecue Vegetable Flatbread with Swiss Cheese

A base of tangy-sweet barbecue sauce gives this flatbread its irresistibly smoky-sweet twist. Bold toppings of sautéed poblano pepper, onion, and mushrooms lend hearty texture, while juicy tomatoes and pickled jalapeño add fresh flavor and a touch of heat.


Seared Hake with Warm Lentils & Brussels Sprouts

Hake, a flaky, mild fish in the same family as cod, can pair well with almost anything, especially a savory sauté of beluga lentils and Brussels sprouts. Named for their caviar-like appearance, beluga lentils aren’t as fragile as other varieties and remain intact as they cook.


Sichuan-Style Pork Noodles with Snow Peas & Bird's Eye Chile

The easy sauce for this dish combines the flavors of nutty tahini, fragrant cumin, and tingly Sichuan peppercorn. We’re using it to coat fresh ramen noodles and crisp snow peas—quickly cooked in the same pot, then brought together in a pan with tender pork and a fiery bird’s eye chile.


Crispy Skin Trout with Baked Feta, Couscous & Vegetables

This hearty dish highlights rich, crispy-skin trout fillets, which we're serving over a bed of couscous mixed with tender green beans, tomatoes, and briny olives. You'll nestle a whole block of feta into the couscous and vegetables, bake until softened, and then stir it all together, adding a delicious touch of creaminess and tang.


Lime-Honey Chicken & Farro Bowl with Sweet Corn & Poblano Pepper

In this vibrant dish, simply seared chicken is elevated by a zesty-sweet glaze of honey and lime, which we're spooning over the chicken as it cooks. It's all served over a hearty bed of farro––finished with lime zest for even more bright flavor––and topped with a cooling sour cream.


Spicy Sweet & Sour Tofu with Sesame Green Beans & Cherry Tomatoes

With origins in the Chinese province of Hunan, sweet and sour sauces have become a classic in Chinese restaurants across the U.S.


Salmon & Cilantro-Lime Rice with Peach & Corn Salsa

This recipe celebrates the best of quick, easy summer cooking. To accompany rich pan-seared salmon, we’re preparing a homemade salsa with corn—sautéed for just a few minutes to highlight its fresh flavor—and a summertime favorite: peach.


Roasted Red Pepper Pasta with Roasted Broccoli & Parmesan

To give this dish irresistible depth of flavor, you’ll make a tomato and cream sauce featuring capers, garlic, roasted peppers, and just a touch of red pepper flakes (for pleasant heat). It’s tossed with lumaca rigata, whose shape is perfect for catching every saucy bite.


Harissa Meatballs & Tomato Sauce with Green Beans & Orzo

Here, spiced meatballs and a smoky-sweet tomato sauce get a comforting companion in tender orzo pasta and verdant green beans (cooked in the same pot for easy cleanup). It’s all brought together with a touch of creamy mascarpone stirred into the warm pasta just before serving.


Pasta Primavera with Grana Padano Cheese

At its simplest, pasta primavera is a dish that celebrates a medley of seasonal produce often paired with lightly sauced pasta. This simple take stars juicy tomatoes and tender zucchini tossed with whole grain creste de gallo and a touch of butter.


Cajun Chicken, Corn & Barley Bowl with Pickled Peppers & Sour Cream

Here, you'll cook tender bites of Cajun-spiced chicken in a sweet and spicy glaze before serving it atop a hearty bed of barley studded with sweet corn and green beans. You'll finish the bowl off with a drizzle of sour cream and tangy pickled peppers for pops of brightness.


Mixed Mushroom Risotto with Porcini Broth, Leek & Chives

Fall mushrooms come in a bewitching array of shapes, colors, sizes and textures. Here, we’re using four unique varieties that add tremendous, woodsy complexity to our creamy, Parmesan-laden risotto: ruffled maitake, meaty oyster, mild cremini and the highly prized dried porcini.


Seared Salmon & 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 salmon, sautéed vegetables, and jasmine rice.


Baked Orzo with Chorizo and Mozzarella

Orzo is the Italian word for barley, but in this case refers to the noodle's appearance. This pasta is made from semolina flour, which is more durable and therefore helps to maintain orzo's signature shape while cooking.


Jalapeño Cheeseburgers with Carrot Fries

The unexpected combination of creamy, tangy goat cheese and spicy-sweet marinated jalapeño takes the classic burger to new heights in this recipe. For a lighter take on the usual side, we’re pairing our burgers with carrot fries.


Pork Chops & Spicy Chow Chow with Sweet Potato Salad

Southern chow chow is a relish of green tomatoes, peppers and more, traditionally pickled for a hit of tang. In our fresh twist on the classic, we’re simmering tomatillos (a tart relative of the tomato) and corn with two kinds of peppers: seasonal sweet peppers and a hot jalapeño.


Ancho Chile & Quinoa Enchiladas with Black Beans & Cheddar Cheese

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


One-Pan Vegetable Udon with Togarashi Peanuts

These quick-cooking noodles and vegetables come together in one pan with a delicious sauce that features the bold flavors of earthy cumin and tingly Sichuan peppercorn. It’s all garnished with crunchy roasted peanuts tossed with togarashi—a vibrant, complex blend that highlights dried orange peel, paprika, and sesame seeds.


Fontina-Stuffed Pork Chops with Potatoes & Pizzaiola Sauce

In this recipe, we’re stuffing pork chops with melty fontina cheese, then coating them in flour so they crisp up perfectly in the pan. The cheesy chops are the perfect companion for our brightly colored "pizzaiola" sauce—a quick-cooking tomato-based sauce that includes sweet peppers.


Smothered Tomatillo Burritos with Pinto Beans, Poblano Pepper & Rice

In this Tex-Mex favorite, flour tortillas are stuffed with poblano pepper and onion, plus creamy pinto beans and fluffy white rice, before being topped with a blanket of melty cheddar and monterey jack cheese, zesty tomatillo-poblano sauce, and cooling sour cream. Unlike their handheld cousins, you'll want to eat these saucy burritos with a fork and knife.


Grilled Vegetables with Olives, Tomatoes & Romesco Sauce

Romesco sauce is primarily a combination of nuts and red peppers from the northeastern Spanish city of Tarragona.  Fishermen may have created it to eat with seafood, but now it can accompany anything, especially vegetables.


Fusilli Con Buco Pasta with Summer Squash & Mint

There are plenty of ways to enjoy seasonal squash, but one of our favorites is in a lightly-dressed pasta. In this recipe, we’re cooking up fusilli con buco, with its famously springy, hollow noodles (“con buco” means “with a hole” in Italian).


Southern Pork & Creamy Potato Salad with Spicy Nectarine

For exciting flavor (and a delicious Father's Day dinner option), we're coating simple seared pork chops with piquant, Southern-style spices like ground yellow mustard and cayenne pepper, then finishing them off with a bright, spicy nectarine topping.


Cheddar & Spicy Red Onion Burgers with Ranch-Dressed Green Beans & Tomatoes

To cut through the rich USDA Prime beef burgers topped with melty cheddar, you'll make a piquant topping with onions cooked until lightly caramelized and tender, then finished with a touch of honey and hot sauce for delightfully sweet heat.


Sweet & Savory Korean Rice Cakes with Plum, Yu Choy, & Garlic Chives

The star of this dish is a deeply flavorful sauce of ginger, jalapeño, and fermented black beans, all simmered with a seasonal favorite: fresh plum. (Breaking down the plum with a spoon as it cooks ensures the fruit’s delicate sweetness will permeate the entire dish.


Poblano Pepper & Mushroom Tacos with Jalapeño-Lime Rice

These hearty vegetarian tacos deliver an array of textures and flavors in every bite. We’re loading them with tender sautéed mushrooms, poblano pepper, and onion, then finishing them with a drizzle of cooling lime crema.


Greek Chicken & Quinoa Salad with Sweet Peppers & Goat Cheese

Our hearty quinoa and vegetable salad gets pops of vibrant flavor from briny olives and pickled peppers—all tied together with an aromatic garlic-oregano vinaigrette. It makes for the perfect bed for our simply seasoned chicken.


Vegetarian Cobb Salad with Crispy Shallots & Deviled Eggs

This salad (of contentious origin) is famous for the wealth of delicious ingredients used to make it. Smooth avocado, cured olives, and juicy citrus are just the beginning.


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.


Seared Pork Chops & Fig Compote with Sautéed Kale & Farro Salad

Compote, or fruit stewed in a simple syrup, pairs beautifully with savory meats. Here, we’re making a compote with dried figs, sugar, lemon juice and water, brightening our pan-seared pork chops with its pop of sweetness.


Sweet Pepper & Fig Grilled Cheese with Butter Lettuce & Pear Salad

These flavorful sandwiches highlight layers of smoky gouda and melty fontina cheese, fig spread, and tender sautéed sweet peppers—deliciously brought together inside crunchy toasted sourdough. For a burst of bright flavor, we’re rounding out the dish with a side salad of soft butter lettuce and juicy pear marinated with just a touch of vinegar.


Orange-Glazed Meatballs with Vegetables & White Rice

In this flavorful dish, aromatic meatballs (made with finely chopped ginger and garlic) get a deliciously bright, citrusy finish from a glaze of fresh orange juice, ponzu, and sweet chili sauce. A fluffy bed of rice is perfect for soaking up every bite.


Sweet & Sour BBQ Drumsticks with Snow Pea, Carrot & Celery Salad

The “BBQ sauce” in this dish gets its sweet, sour, and spicy flavor from a number of staple Asian ingredients like sweet chili sauce, hoisin, and rice vinegar. Chinese five-spice, an essential Chinese spice blend made of star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seed, adds a savory flavor and balanced heat.


Beef Tacos & Radish Salsa with Spicy Sweet Potato Wedges

It’s taco night, chefs, and we’re keeping it simple with tender Mexican-spiced beef and warm corn tortillas. (When sautéing the thin slices of beef, hold off on stirring for the first few minutes to ensure nicely browned results.


Potato Hash & Eggs with Kale, Bell Pepper & Hot Sauce

For this hearty vegetarian hash, crisped potatoes and robust kale combine in the oven under a layer of melty cheddar cheese—creating a variety of textures and flavors in every bite. For a pleasant kick of heat, we’re drizzling just a touch of hot sauce over the hash and rich baked eggs.


Paneer & Veggie Tacos with Peanut & Arugula Salad

The star of these hearty vegetarian tacos is paneer—a type of firm, fresh cheese that holds up against heat, which you’ll pan-fry until beautifully golden brown. It’s then stuffed into warm flour tortillas alongside sautéed sweet peppers and onion, cooling guacamole, and a creamy, spicy chipotle sauce.


Spinach Risotto with Fried Leek & Mascarpone

Carnaroli rice is often referred to as the “king of rices,” as its naturally starchy grain yields exceptionally creamy risottos. Our risotto gets plenty of verdant flavor (and color) from sautéed spinach, chopped very finely so that it blends into every bite.


Honey-Chipotle Glazed Chicken with Poblano & Lime Rice

The flavor-packed glaze for this chicken is made from a simple trio of sweet honey, fiery chipotle paste, and tangy lime juice. It’s complemented by a bed of hearty brown rice, tossed with poblano pepper and tomatoes, then served over a cool, creamy layer of seasoned labneh.


Calabrian Chile Baked Chicken with Oregano Potatoes & Lemon-Dressed Broccoli

The star of this recipe is the vibrant coating for our chicken, which pairs a creamy, spicy mayonnaise with a layer of delicate panko breadcrumbs to create a golden brown crust in the oven. Our two simple sides of oregano-roasted potatoes and broccoli brightened with fresh lemon juice round out this wholesome dish.


Fontina & Peach Grilled Cheese with Butter Lettuce & Radish Salad

We’re giving this comfort food favorite a gourmet, seasonal upgrade by filling ours with layers of sweet peach, creamy dijon mustard, and a duo of fontina and goat cheeses. It’s all brought together between slices of warm, golden brown sourdough rubbed with fresh garlic immediately after cooking for an extra burst of flavor.


Crispy Chicken & Italian Tomato Sauce with Potatoes & Collard Greens

We’re adding bold flavor to a simple, tangy-sweet tomato sauce with Italian seasoning and briny capers and olives. It’s the perfect companion for crispy-skinned chicken and roasted potatoes.


Sicilian Cauliflower Pizza with Fresh Mozzarella & Oregano

In Sicilian cuisine, cooking vegetables with “estratto di pomodoro” (a concentrated paste of sun-dried tomatoes) lends irresistibly deep flavor to many classic dishes. Here, we’re cooking cauliflower with an umami-packed tomato paste to make a delicious topping for our pizza.


Vegetable Lo Mein with Furikake Peanuts

In this easy, Asian-style dish, springy lo mein noodles and veggies are tossed with a sweet and savory sauce made with orange juice, sweet chili sauce, and more. For a gourmet-style garnish, you’ll toss crunchy peanuts with furikake—a vibrant Japanese blend that highlights dried seaweed, sesame seeds, and chile flakes.


Palak Paneer with Naan Bread & Kachumber Salad

A North Indian favorite, palak paneer is a delicious variation on saag (an ancient dish of curried leafy greens). As its name suggests, it features paneer, an incredible, unaged cheese that keeps its shape and crisps up in the pan.


Fresh Fettuccine Pasta with Sugar Snap Peas & Arugula Pesto

Though we may not think of salad greens as a seasonal item, some leafy greens are at their absolute best in spring. Peppery arugula, which is actually in the cabbage family, has its peak season as the weather begins to warm.


Crispy Catfish & Parsley Mashed Potatoes with Spicy Cajun Slaw

Tonight’s Cajun-style meal centers on the irresistible textures of our pan-fried catfish. To help tenderize the fillets and seal in their moisture as they fry, we’re first marinating the catfish in milk and vinegar (a mixture similar to buttermilk).


Sheet Pan Shrimp Tacos with Sweet Potato Wedges & Creamy Chipotle Sauce

For layers of smoky flavor, we’re using our Mexican spice blend to season the tender shrimp and onion filling for our tacos and serving a creamy chipotle sauce as the dipper for our side of sweet potato wedges. A cooling swipe of sour cream inside the warm tortillas helps temper the dish’s spice.


White Fish

En Papillote is a French cooking method that literally translates to cook “in paper.” In this versatile technique, the food is baked in a folded packet, which holds in moisture and allows the flavors to meld while the ingredients steam and cook.


Cheddar Biscuit-Topped Chicken Casserole with Green Tomato & Collard Greens

Get ready for our Southern spin on a down-home comfort classic. For this dish, you’ll create a casserole using traditional aromatics, green tomato and collard greens.


Black Bean & Caramelized Onion Tacos with Roasted Zucchini

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


Creamy White Beans & Eggs with Mushrooms, Spinach & Pita

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! Here, we’re nestling rich eggs between a mix of white beans, verdant spinach, tangy crème fraîche, and earthy mushroom duxelles.


Guajillo Pork Tacos with Smoky Sweet Potatoes & Lime Sour Cream

These zesty tacos get a smoky, flavorful boost from our guajillo chile pepper sauce, which we’re using to coat our pork filling as it cooks in the pan and also as a finishing drizzle for the tacos just before serving. We’re serving them alongside roasted sweet potatoes with a lime sour cream dipping sauce.


Seared Steaks & Miso Butter with Marinated Bok Choy

A duo of irresistibly rich toppings elevate these simple steaks: sweet soy glaze and butter mixed with savory miso paste. (Chefs, sushi rice is “stickier” than other varieties because of its high starch content, which is why we rinse it before cooking.


Zucchini Fritters with Endive, Nectarine & Parmesan Salad

In this recipe, you’ll make a delicious salad using nectarines. Named for Nectar, the mythical drink of the Greek gods, these tasty summer fruits have an unmistakably fine flavor.


Chicago-Style Italian Beef Sandwiches with Roasted Vegetables & Giardiniera

This recipe takes us on a delicious trip to the windy city. There, in the 20th Century, Italian immigrants concocted a sub sandwich of shaved beef smothered in savory sauce and topped with giardiniera (a pickled condiment of peppers, carrots, cauliflower and more).


Asian-Style Pork Meatloaf with Miso Mashed Potatoes & Bok Choy

We’re putting an Asian twist on homestyle meatloaf by baking it with an irresistibly savory-sweet soy glaze—a delicious complement to the miso paste in our mashed potatoes. A side of bok choy, oven-steamed in a foil packet with a blend of aromatics, rounds out the dish.


Grilled Zucchini Tacos with Guacamole

Zucchini, the most popular type of summer squash, is a plant native to the Americas, but it gets its name from the Italian word “zucchina,” meaning small pumpkin. In Mexico, zucchini goes by the name “calabacín,” similar to the word “calabaza,” which also means pumpkin.


Mexican-Style Chicken Tortas with Tomato, Avocado & Cucumber Salad

The word “torta” was originally used to describe a wide variety of flatbreads served in Spain (in fact, “torta” is where the word “tortilla” comes from). In Mexico, the word has come to refer to a special kind of sandwich served on a roll stuffed with any number of savory fillings.


Mole-Spiced Beef Chili with Russet Potato & Lime Crème Fraîche

In Mexican cooking, mole is a centuries-old sauce known for its delicious, spicy-sweet complexity: the result of varied spices, chiles, nuts, and more. This inspired beef chili recipe calls on a combination of traditional mole spices, including chipotle powder, cocoa powder, coriander, cinnamon, and sesame seeds—plus a bit of ancho chile paste and agave nectar (made from the Mexican agave plant).