• 2 tbsp olive oil
• 1 onion, diced
• 1 bell pepper, red, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp paprika
• 1 can crushed tomatoes, 28 oz
• 4 eggs
• salt, to taste
• black pepper, to taste
• 1/4 cup feta, crumbled
• 2 tbsp parsley, chopped

1. Warm the oil in a deep skillet over medium heat and cook the onion and pepper until soft, about 6 minutes.
2. Stir in the garlic, cumin and paprika for 1 minute, then add the tomatoes and simmer 10 minutes until thickened. Season with salt and pepper.
3. Make 4 wells in the sauce, crack in the eggs, cover and cook 5–8 minutes until the whites are set and the yolks are still soft.
4. Scatter with feta and parsley and serve straight from the pan with bread.

10 min prep · 20 min cook · contains milk, egg.

• 1 1/2 cups all-purpose flour
• 2 tbsp sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 1/4 cups milk
• 1 egg
• 3 tbsp butter, melted, plus more for the pan
• 1 tsp vanilla extract
• maple syrup, to serve

1. Whisk the flour, sugar, baking powder and salt in a large bowl.
2. Whisk the milk, egg, melted butter and vanilla in another bowl, pour into the dry ingredients and stir until just combined. A few lumps are fine.
3. Heat a lightly buttered skillet over medium heat and pour in 1/4 cup of batter per pancake.
4. Flip when bubbles form on top and the edges look set, about 2 minutes, then cook 1 minute more. Serve with maple syrup.

5 min prep · 15 min cook · contains milk, egg, gluten.

• 1 cup rolled oats
• 1 banana, ripe
• 2 eggs
• 1/2 cup milk
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1 pinch salt
• 1 tbsp butter, for the pan

1. Blend the oats into a coarse flour.
2. Add the banana, eggs, milk, baking powder, cinnamon and salt and blend until smooth. Let the batter rest 5 minutes to thicken.
3. Cook 1/4-cup portions in a buttered skillet over medium-low heat, 2–3 minutes per side, until golden and set in the middle.

5 min prep · 15 min cook · contains milk, egg, gluten.

• 2 slices sourdough bread
• 1 avocado, ripe
• 1/4 lemon, juiced
• 2 eggs
• 1 tbsp olive oil
• salt, to taste
• black pepper, to taste
• 1 pinch red pepper flakes

1. Toast the bread.
2. Mash the avocado with the lemon juice, salt and pepper.
3. Fry the eggs in the oil over medium heat until the whites are set, 2–3 minutes.
4. Spread the avocado on the toast, top each slice with an egg and finish with red pepper flakes.

5 min prep · 5 min cook · contains egg, gluten.

• 1/2 cup rolled oats
• 1/2 cup milk
• 1/4 cup Greek yogurt
• 1 tbsp chia seeds
• 1 tsp maple syrup
• 1/2 cup mixed berries

1. Stir the oats, milk, yogurt, chia seeds and maple syrup together in a jar.
2. Cover and refrigerate at least 6 hours or overnight.
3. Stir, loosen with a splash of milk if it is too thick, and top with berries.

5 min prep · 0 min cook · contains milk, gluten.

• 3/4 cup Greek yogurt
• 1/3 cup granola
• 1/2 cup mixed berries
• 1 tsp honey

1. Spoon half the yogurt into a glass and top with half the berries and granola.
2. Repeat the layers.
3. Drizzle with honey and eat right away so the granola stays crunchy.

5 min prep · 0 min cook · contains milk, gluten.

• 3 eggs
• 1 tbsp milk
• 1 tbsp butter
• 1 cup baby spinach
• 2 tbsp feta, crumbled
• salt, to taste
• black pepper, to taste

1. Beat the eggs with the milk, salt and pepper.
2. Melt the butter in a nonstick skillet over medium heat, wilt the spinach for 1 minute, then pour in the eggs.
3. As the edges set, pull them toward the center and tilt the pan so raw egg runs underneath.
4. When the top is almost set, scatter the feta over one half, fold and slide onto a plate.

5 min prep · 5 min cook · contains milk, egg.

• 1/2 lb breakfast sausage
• 1/2 onion, diced
• 1 bell pepper, diced
• 8 eggs
• 1 cup cheddar, shredded
• 4 flour tortillas, large
• 1/2 cup salsa
• salt, to taste
• black pepper, to taste

1. Brown the sausage in a large skillet over medium-high heat, breaking it up, until no pink remains, about 6 minutes. Add the onion and pepper and cook 4 minutes.
2. Beat the eggs with salt and pepper, pour into the pan and stir gently over medium-low heat until just set.
3. Warm the tortillas and fill each with the egg mixture, cheese and salsa.
4. Fold in the sides, roll up tightly and serve, or toast seam-side down in a dry pan for 1 minute to seal.

10 min prep · 15 min cook · contains milk, egg, gluten.

• 1 tbsp vegetable oil
• 4 corn tortillas
• 4 eggs
• 1 can black beans, 15 oz, drained and rinsed
• 1 cup salsa
• 1/2 avocado, sliced
• 1/4 cup cotija, crumbled
• 2 tbsp cilantro, chopped

1. Warm the beans in a small pot with a splash of water and mash lightly. Warm the salsa in another pan.
2. Crisp the tortillas in the oil in a skillet, about 1 minute per side, then drain.
3. Fry the eggs in the same pan until the whites are set.
4. Top each tortilla with beans, an egg and warm salsa, then finish with avocado, cotija and cilantro.

10 min prep · 15 min cook · contains milk, egg.

• 3 eggs
• 3/4 cup milk
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1 tbsp sugar
• 8 slices brioche, thick-cut, day-old
• 2 tbsp butter
• maple syrup, to serve

1. Whisk the eggs, milk, vanilla, cinnamon and sugar in a shallow dish.
2. Melt a little butter in a large skillet over medium heat.
3. Dip each slice in the custard for a few seconds per side and let the excess drip off.
4. Cook 2–3 minutes per side until golden, adding butter as needed. Serve with maple syrup.

5 min prep · 10 min cook · contains milk, egg, gluten.

• 4 eggs
• 1 tbsp sugar
• 1 tsp soy sauce
• 1 tbsp mirin
• 1 tsp vegetable oil

1. Beat the eggs with the sugar, soy sauce and mirin until smooth but not frothy.
2. Heat a lightly oiled skillet (a rectangular tamagoyaki pan is ideal) over medium-low heat and pour in a thin layer of egg.
3. When it is just set on top, roll it up from the far side toward you. Push the roll back, oil the pan and add another thin layer, lifting the roll so egg flows underneath.
4. Repeat until the egg is used up. Rest the roll 2 minutes, then slice.

5 min prep · 10 min cook · contains egg, gluten, soy.

• 2 eggs
• 2 tbsp red onion, finely chopped
• 1/2 green chile, finely chopped
• 1/2 tomato, finely chopped
• 1 tbsp cilantro, chopped
• 1/4 tsp ground turmeric
• salt, to taste
• 1 tbsp vegetable oil

1. Beat the eggs with the onion, chile, tomato, cilantro, turmeric and salt.
2. Heat the oil in a skillet over medium heat and pour in the eggs.
3. Cook until the bottom is golden and the top is nearly set, about 2 minutes, then fold or flip and cook 30 seconds more. Serve with toast or roti.

5 min prep · 5 min cook · contains egg.

• 2 cups rolled oats
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1 3/4 cups milk
• 2 eggs
• 1/3 cup maple syrup
• 2 tbsp butter, melted
• 1 tsp vanilla extract
• 1 1/2 cups mixed berries

1. Heat the oven to 375°F (190°C) and grease an 8-inch square baking dish.
2. Mix the oats, baking powder, cinnamon and salt. In another bowl whisk the milk, eggs, maple syrup, butter and vanilla.
3. Stir the wet ingredients into the dry, fold in most of the berries and pour into the dish. Scatter the rest on top.
4. Bake 35–40 minutes until set in the center and golden at the edges.

10 min prep · 35 min cook · contains milk, egg, gluten.

• 1 1/2 cups salsa verde
• 1/4 cup water
• 4 cups tortilla chips
• 2 eggs
• 1 tbsp vegetable oil
• 1/4 cup cotija, crumbled
• 2 tbsp sour cream
• 1/4 red onion, thinly sliced
• 2 tbsp cilantro, chopped

1. Simmer the salsa verde and water in a large skillet for 3 minutes.
2. Add the chips and toss until coated and just starting to soften, 1–2 minutes.
3. Fry the eggs in the oil in a separate pan.
4. Divide the chips between plates and top with the eggs, cotija, sour cream, onion and cilantro. Serve immediately.

10 min prep · 15 min cook · contains milk, egg.

• 8 eggs
• 1/3 cup milk
• 1/2 cup parmesan, grated
• 1 tbsp olive oil
• 1/2 onion, diced
• 1 bell pepper, diced
• 2 cups baby spinach
• 1/2 cup cherry tomatoes, halved
• salt, to taste
• black pepper, to taste

1. Heat the oven to 400°F (200°C). Whisk the eggs, milk, parmesan, salt and pepper.
2. Heat the oil in a 10-inch ovenproof skillet over medium heat. Cook the onion and pepper 5 minutes, then wilt in the spinach.
3. Add the tomatoes, pour in the eggs and cook without stirring for 2 minutes until the edges set.
4. Bake 10–12 minutes until the center is just set. Rest 5 minutes before slicing.

10 min prep · 20 min cook · contains milk, egg.

• 1 banana, sliced and frozen
• 1 cup frozen mixed berries
• 1/4 cup almond milk
• 2 tbsp granola
• 1 tbsp shredded coconut
• 1 tsp chia seeds

1. Blend the frozen banana, berries and almond milk until thick and smooth, stopping to scrape down the sides. Add more milk only if the blender stalls.
2. Spoon into a bowl.
3. Top with granola, coconut and chia seeds and eat right away.

5 min prep · 0 min cook · contains gluten, nuts.

• 1 block firm tofu, 14 oz, drained
• 1 tbsp olive oil
• 1/2 onion, diced
• 1/2 tsp ground turmeric
• 1/2 tsp garlic powder
• 2 tbsp nutritional yeast
• 1 cup baby spinach
• salt, to taste
• black pepper, to taste

1. Heat the oil in a skillet over medium heat and cook the onion until soft, about 4 minutes.
2. Crumble the tofu into the pan with your hands and add the turmeric, garlic powder, nutritional yeast, salt and pepper.
3. Cook, stirring, about 5 minutes until hot and lightly golden.
4. Fold in the spinach until wilted and serve with toast.

5 min prep · 10 min cook · contains soy.

• 2 English muffins, split
• 2 eggs
• 2 slices cheddar
• 4 slices bacon
• 1 tsp butter

1. Cook the bacon in a skillet over medium heat until crisp, 6–8 minutes, and drain on paper towels.
2. Toast the English muffins.
3. Fry the eggs in the butter, breaking the yolks if you like, and lay a slice of cheese on each for the last minute so it melts.
4. Build each sandwich with bacon and a cheesy egg.

5 min prep · 10 min cook · contains milk, egg, gluten.

• 2 tbsp olive oil
• 2 sweet potatoes, peeled and cut into 1/2-inch dice
• 1/2 onion, diced
• 1 bell pepper, diced
• 1/2 tsp smoked paprika
• 4 eggs
• 2 green onions, sliced
• salt, to taste
• black pepper, to taste

1. Heat the oil in a large skillet over medium heat. Add the sweet potato, cover and cook 10 minutes, stirring now and then.
2. Uncover, add the onion, pepper, smoked paprika, salt and pepper and cook 8 minutes until the potatoes are tender and browned.
3. Make 4 wells, crack in the eggs, cover and cook 4–6 minutes until the whites are set.
4. Scatter with green onion and serve.

10 min prep · 25 min cook · contains egg.

• 6 tbsp chia seeds
• 1 1/2 cups almond milk
• 2 tsp maple syrup
• 1/2 tsp vanilla extract
• 1 mango, diced

1. Whisk the chia seeds, almond milk, maple syrup and vanilla in a bowl.
2. Wait 5 minutes, whisk again to break up clumps, then cover and refrigerate at least 4 hours.
3. Spoon into glasses and top with mango.

5 min prep · 0 min cook · contains nuts.

• 1/2 lb chicken breast
• 1 tsp olive oil
• 3 cups romaine lettuce, chopped
• 1/4 cup Caesar dressing
• 1/4 cup parmesan, shaved
• 1/2 cup croutons, lightly crushed
• 2 flour tortillas, large
• salt, to taste
• black pepper, to taste

1. Season the chicken with salt and pepper and cook in the oil in a skillet over medium-high heat, 5–6 minutes per side, until it reaches 165°F (74°C). Rest 5 minutes, then slice.
2. Toss the lettuce with the dressing and parmesan.
3. Lay the salad and chicken down the middle of each tortilla, scatter with croutons and roll up tightly. Halve and serve.

10 min prep · 12 min cook · contains milk, egg, gluten, fish.

• 4 slices sourdough bread
• 2 tbsp butter, softened
• 1 cup mozzarella, shredded
• 1/2 cup cheddar, shredded
• 1 tomato, thinly sliced
• 6 leaves basil

1. Butter one side of each slice of bread.
2. Lay 2 slices butter-side down in a skillet. Top with half the cheese, the tomato and basil, then the remaining cheese and bread, butter-side up.
3. Cook over medium-low heat 3–4 minutes per side, pressing gently, until golden and the cheese has melted.

5 min prep · 8 min cook · contains milk, gluten.

• 2 tbsp olive oil
• 1 onion, diced
• 1 carrot, diced
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp paprika
• 1 cup red lentils, rinsed
• 5 cups vegetable broth
• 1/2 lemon, juiced
• salt, to taste
• black pepper, to taste

1. Warm the oil in a pot over medium heat and cook the onion and carrot 6 minutes until soft.
2. Stir in the garlic, tomato paste, cumin and paprika for 1 minute.
3. Add the lentils and broth, bring to a boil, then simmer 20 minutes until the lentils fall apart.
4. Blend until smooth (or leave it rustic) and season with salt, pepper and lemon juice.

10 min prep · 25 min cook · contains none of the major allergens.

• 3 tomatoes, cut into wedges
• 1 cucumber, sliced
• 1/2 red onion, thinly sliced
• 1 bell pepper, green, sliced
• 1/2 cup kalamata olives
• 6 oz feta, in one slab
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• salt, to taste

1. Combine the tomatoes, cucumber, onion, pepper and olives in a wide bowl and season lightly with salt.
2. Lay the slab of feta on top.
3. Drizzle with the oil and vinegar, sprinkle with oregano and toss at the table.

15 min prep · 0 min cook · contains milk.

• 1 cup quinoa, rinsed
• 2 cups water
• 1 can chickpeas, 15 oz, drained and rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, finely diced
• 1/3 cup kalamata olives, halved
• 1/2 cup feta, crumbled
• 3 tbsp olive oil
• 1 lemon, juiced
• 1 tsp dried oregano
• salt, to taste
• black pepper, to taste

1. Simmer the quinoa in the water, covered, for 15 minutes until the water is absorbed. Fluff and spread out to cool.
2. Whisk the oil, lemon juice, oregano, salt and pepper.
3. Toss the cooled quinoa with the chickpeas, cucumber, tomatoes, onion, olives and dressing.
4. Top with feta. It keeps 3–4 days in the fridge.

15 min prep · 15 min cook · contains milk.

• 2 ciabatta rolls, split
• 2 tbsp pesto
• 8 oz fresh mozzarella, sliced
• 2 tomatoes, sliced
• 8 leaves basil
• 1 tbsp balsamic glaze
• salt, to taste
• black pepper, to taste

1. Spread the cut sides of the rolls with pesto.
2. Layer the mozzarella, tomato and basil, seasoning the tomatoes with salt and pepper.
3. Drizzle with balsamic glaze, close and serve, or press in a hot pan for a warm panini.

10 min prep · 0 min cook · contains milk, gluten, nuts.

• 1 can tuna, 5 oz, drained
• 3 tbsp mayonnaise
• 1 stalk celery, finely diced
• 1 tbsp red onion, finely diced
• 1 tsp Dijon mustard
• 1/4 lemon, juiced
• 4 slices sandwich bread
• 2 leaves lettuce
• salt, to taste
• black pepper, to taste

1. Mix the tuna, mayonnaise, celery, onion, mustard and lemon juice. Season with salt and pepper.
2. Lay lettuce on two slices of bread, pile on the tuna salad and close the sandwiches.

10 min prep · 0 min cook · contains egg, gluten, fish.

• 2 cups cooked chicken, shredded
• 1/2 cup salsa
• 4 flour tortillas, 8-inch
• 1 1/2 cups Monterey Jack, shredded
• 1 tsp vegetable oil
• sour cream, optional, to serve

1. Mix the chicken with 1/4 cup of the salsa.
2. Lay a tortilla in a lightly oiled skillet over medium heat. Cover half with cheese and chicken, add a little more cheese and fold. Repeat with the rest.
3. Cook 2–3 minutes per side until golden and the cheese has melted.
4. Cut into wedges and serve with the remaining salsa and sour cream.

10 min prep · 15 min cook · contains milk, gluten.

• 2 tbsp olive oil
• 1 onion, diced
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 2 tsp ground cumin
• 1 tsp chili powder
• 2 cans black beans, 15 oz each, drained and rinsed
• 3 cups vegetable broth
• 1 lime, juiced
• salt, to taste
• 2 tbsp cilantro, chopped

1. Cook the onion and pepper in the oil over medium heat until soft, about 6 minutes. Add the garlic, cumin and chili powder for 1 minute.
2. Add the beans and broth, bring to a boil and simmer 15 minutes.
3. Blend about half the soup and stir it back in for a thick but chunky texture.
4. Season with salt and lime juice and top with cilantro.

10 min prep · 25 min cook · contains none of the major allergens.

• 2 flour tortillas, large
• 1/2 cup hummus
• 1 cup baby spinach
• 1/2 cucumber, cut into sticks
• 1 carrot, grated
• 1/2 bell pepper, sliced
• 1/4 red onion, thinly sliced
• salt, to taste

1. Spread the hummus over each tortilla, leaving a border.
2. Layer the spinach, cucumber, carrot, pepper and onion down the center and season lightly.
3. Fold in the sides and roll up tightly. Halve on the diagonal.

10 min prep · 0 min cook · contains gluten, sesame.

• 1 carrot, cut into matchsticks
• 1/2 cup daikon radish, cut into matchsticks
• 1/4 cup rice vinegar
• 1 tbsp sugar
• 1 pinch salt
• 1/2 lb chicken thighs, boneless
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1 clove garlic, minced
• 1 tsp vegetable oil
• 1 baguette, cut into 2 lengths
• 2 tbsp mayonnaise
• 1 tsp sriracha
• 1/2 cucumber, thinly sliced
• 1 jalapeño, sliced
• 1/4 cup cilantro, leaves

1. Toss the carrot and daikon with the rice vinegar, sugar and salt and leave 15 minutes to pickle.
2. Toss the chicken with the soy sauce, fish sauce and garlic. Cook in the oil in a hot skillet 5–6 minutes per side until it reaches 165°F (74°C), then slice.
3. Mix the mayonnaise with the sriracha. Split and warm the baguette.
4. Spread with sriracha mayo and fill with the chicken, drained pickles, cucumber, jalapeño and cilantro.

20 min prep · 15 min cook · contains egg, gluten, fish, soy.

• 8 oz wheat noodles
• 3 tbsp tahini
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 tsp sugar
• 1 tsp chili oil
• 1 clove garlic, grated
• 1 cucumber, cut into matchsticks
• 2 green onions, sliced
• 1 tsp sesame seeds

1. Cook the noodles according to the package, rinse under cold water and drain well.
2. Whisk the tahini, soy sauce, vinegar, sesame oil, sugar, chili oil and garlic, adding warm water a spoonful at a time until pourable.
3. Toss the noodles with the sauce.
4. Top with cucumber, green onion and sesame seeds.

10 min prep · 10 min cook · contains gluten, soy, sesame.

• 2 tbsp dried wakame
• 4 cups dashi
• 1/2 block silken tofu, cubed
• 3 tbsp white miso
• 2 green onions, sliced

1. Soak the wakame in water for 5 minutes, then drain.
2. Bring the dashi to a gentle simmer, add the tofu and wakame and warm for 2 minutes.
3. Turn off the heat. Whisk the miso with a ladle of the hot dashi until smooth and stir it back in. Do not boil the soup once the miso is in.
4. Serve topped with green onion.

5 min prep · 10 min cook · contains fish, soy.

• 2 pitas, torn into pieces
• 5 tbsp olive oil, divided
• 3 cups romaine lettuce, chopped
• 2 tomatoes, diced
• 1 cucumber, diced
• 4 radishes, sliced
• 2 green onions, sliced
• 1/4 cup parsley, chopped
• 2 tbsp mint, chopped
• 1 lemon, juiced
• 1 clove garlic, minced
• 1 tsp sumac
• salt, to taste

1. Heat the oven to 400°F (200°C). Toss the pita with 2 tbsp of the oil and bake 5–7 minutes until crisp.
2. Whisk the remaining oil with the lemon juice, garlic, sumac and salt.
3. Toss the lettuce, tomatoes, cucumber, radishes, green onion, parsley and mint with the dressing.
4. Fold in the pita chips just before serving and dust with a little more sumac.

15 min prep · 7 min cook · contains gluten.

• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 can diced tomatoes, 14.5 oz
• 6 cups vegetable broth
• 1 tsp Italian seasoning
• 1 can cannellini beans, 15 oz, drained and rinsed
• 3/4 cup small pasta, such as ditalini
• 2 cups baby spinach
• salt, to taste
• black pepper, to taste
• parmesan, optional, grated to serve

1. Cook the onion, carrots and celery in the oil over medium heat for 8 minutes. Add the garlic for 1 minute.
2. Add the zucchini, tomatoes, broth and Italian seasoning and simmer 15 minutes.
3. Add the beans and pasta and simmer until the pasta is tender, about 10 minutes.
4. Stir in the spinach, season and serve with grated parmesan if you like.

15 min prep · 35 min cook · contains gluten.

• 1/2 cup olive oil
• 4 potatoes, Yukon Gold, peeled and thinly sliced
• 1 onion, thinly sliced
• 1 tsp salt, divided
• 6 eggs

1. Warm the oil in a 10-inch nonstick skillet over medium-low heat. Add the potatoes, onion and half the salt and cook gently, turning now and then, for 20 minutes until tender but not browned.
2. Drain the potatoes and onion, saving the oil. Beat the eggs with the remaining salt, fold in the potatoes and rest 10 minutes.
3. Heat 2 tbsp of the saved oil in the skillet over medium heat, pour in the mixture and cook 5 minutes until the edges set.
4. Cover with a plate, flip the tortilla onto it and slide it back into the pan. Cook 3–4 minutes more. Serve warm or at room temperature.

10 min prep · 35 min cook · contains egg.

• 2 tbsp butter
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can whole peeled tomatoes, 28 oz
• 2 cups vegetable broth
• 1 tsp sugar
• 1/2 cup heavy cream
• 6 leaves basil
• salt, to taste
• black pepper, to taste

1. Melt the butter in a pot over medium heat and cook the onion 6 minutes until soft. Add the garlic for 1 minute.
2. Add the tomatoes with their juice, the broth and sugar and simmer 15 minutes.
3. Blend until smooth, stir in the cream and basil and season. It is great with grilled cheese.

10 min prep · 25 min cook · contains milk.

• 8 slices bacon
• 4 slices sandwich bread, toasted
• 2 tbsp mayonnaise
• 4 leaves lettuce
• 1 tomato, sliced
• salt, to taste
• black pepper, to taste

1. Cook the bacon in a skillet over medium heat until crisp, 6–8 minutes, and drain.
2. Spread the toast with mayonnaise.
3. Layer the lettuce, tomato (seasoned with salt and pepper) and bacon, close and cut in half.

5 min prep · 10 min cook · contains egg, gluten.

• 4 eggs
• 6 slices bacon
• 2 cups cooked chicken, diced
• 6 cups romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• 1/2 cup blue cheese, crumbled
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• salt, to taste
• black pepper, to taste

1. Cover the eggs with cold water, bring to a boil, then cover and leave off the heat for 10 minutes. Cool in cold water, peel and chop.
2. Cook the bacon until crisp and crumble it.
3. Whisk the oil, vinegar, mustard, salt and pepper.
4. Arrange the lettuce on a platter with rows of chicken, egg, bacon, tomatoes, avocado and blue cheese, and drizzle with the dressing.

20 min prep · 15 min cook · contains milk, egg.

• 6 tomatoes, ripe, cored
• 1 cucumber, peeled
• 1/2 bell pepper, green
• 1/4 red onion
• 1 clove garlic
• 2 tbsp sherry vinegar
• 1 tsp salt
• 1/4 cup olive oil

1. Roughly chop the tomatoes, cucumber, pepper and onion.
2. Blend with the garlic, vinegar and salt until very smooth, then blend in the olive oil.
3. Strain for a silky soup if you like, adjust the salt and vinegar, and chill at least 1 hour. Serve cold with a drizzle of oil.

15 min prep · 0 min cook · contains none of the major allergens.

• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, sliced
• 2 stalks celery, sliced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 8 cups chicken broth
• 1 lb chicken breast
• 2 cups egg noodles
• 2 tbsp parsley, chopped
• salt, to taste
• black pepper, to taste

1. Cook the onion, carrots and celery in the oil in a large pot for 6 minutes. Add the garlic and thyme for 1 minute.
2. Add the broth and the whole chicken breasts, bring to a boil, then simmer gently 15 minutes until the chicken reaches 165°F (74°C).
3. Lift out the chicken and shred it. Add the noodles and simmer until tender, 6–8 minutes.
4. Return the chicken, add the parsley and season to taste.

15 min prep · 30 min cook · contains egg, gluten.

• 1 1/2 cups short-grain rice
• 1 3/4 cups water
• 1 can tuna, 5 oz, drained
• 2 tbsp mayonnaise
• 1 tsp soy sauce
• 2 sheets nori, halved
• salt, for your hands

1. Rinse the rice until the water runs clear. Bring it to a boil with the water, cover and simmer on low for 15 minutes, then rest 10 minutes off the heat. Let it cool until you can handle it.
2. Mix the tuna with the mayonnaise and soy sauce.
3. Wet your hands and rub them with a little salt. Flatten about 1/2 cup of rice in your palm, add a spoonful of tuna and close the rice around it.
4. Press gently into a triangle and wrap the base with a strip of nori.

15 min prep · 25 min cook · contains egg, gluten, fish, soy.

• 1/2 cup bulgur, fine
• water, hot
• 2 bunches parsley, finely chopped
• 1/4 cup mint, finely chopped
• 3 tomatoes, finely diced
• 3 green onions, thinly sliced
• 1 lemon, juiced
• 1/4 cup olive oil
• salt, to taste

1. Cover the bulgur with hot water and soak 15 minutes, then drain and squeeze dry.
2. Mix the parsley, mint, tomatoes and green onion in a bowl.
3. Add the bulgur, lemon juice, olive oil and salt and toss. Taste and add more lemon or salt — tabbouleh should be bright and herb-heavy.

25 min prep · 0 min cook · contains gluten.

• 2 tbsp butter, divided
• 1 tbsp all-purpose flour
• 1/2 cup milk
• 1 pinch ground nutmeg
• salt, to taste
• 4 slices sandwich bread
• 1 tsp Dijon mustard
• 4 slices ham
• 1 cup Gruyère, grated

1. Melt 1 tbsp butter in a small pan, whisk in the flour for 1 minute, then whisk in the milk and simmer until thick, about 2 minutes. Season with nutmeg and salt.
2. Heat the broiler. Spread 2 slices of bread with mustard, top with the ham and half the Gruyère, and close the sandwiches.
3. Toast the sandwiches in a skillet with the remaining butter until golden on both sides.
4. Spread the tops with the sauce, scatter with the remaining cheese and broil 2–3 minutes until bubbling and browned.

10 min prep · 15 min cook · contains milk, gluten.

• 1 lb spaghetti
• 1/2 cup olive oil
• 6 cloves garlic, thinly sliced
• 1/2 tsp red pepper flakes
• 1/4 cup parsley, chopped
• salt, to taste
• parmesan, optional, to serve

1. Cook the spaghetti in well-salted boiling water until al dente. Save 1 cup of pasta water before draining.
2. Meanwhile warm the oil and garlic in a large skillet over medium-low heat until the garlic is pale golden, 3–4 minutes. Add the pepper flakes.
3. Add the drained pasta and a splash of pasta water and toss over the heat until glossy.
4. Stir in the parsley and season with salt.

5 min prep · 12 min cook · contains gluten.

• 1 lb spaghetti
• 6 oz pancetta, or guanciale, diced
• 5 eggs, 2 whole plus 3 yolks
• 1 cup Pecorino Romano, finely grated
• 1 tsp black pepper, freshly ground
• salt, for the pasta water

1. Cook the spaghetti in salted boiling water until al dente. Save 1 cup of pasta water.
2. Meanwhile cook the pancetta in a large skillet over medium heat until crisp, about 8 minutes, then turn off the heat.
3. Whisk the whole eggs, yolks, pecorino and pepper in a bowl.
4. Add the drained pasta to the skillet and toss in the fat. Off the heat, pour in the egg mixture with a splash of pasta water and toss quickly until creamy, adding more water as needed. The heat of the pasta thickens the sauce without scrambling it.

10 min prep · 15 min cook · contains milk, egg, gluten.

• 2 tbsp olive oil
• 1 onion, finely diced
• 1 carrot, finely diced
• 1 stalk celery, finely diced
• 2 cloves garlic, minced
• 1 lb ground beef
• 2 tbsp tomato paste
• 1/2 cup red wine
• 1 can crushed tomatoes, 28 oz
• 1/2 cup milk
• 1 lb spaghetti
• salt, to taste
• black pepper, to taste
• parmesan, optional, to serve

1. Cook the onion, carrot and celery in the oil over medium heat for 8 minutes until soft. Add the garlic.
2. Add the beef and cook, breaking it up, until browned, about 8 minutes. Stir in the tomato paste.
3. Pour in the wine and let it bubble away, then add the tomatoes and milk. Simmer gently, partly covered, for 45 minutes to 1 hour, stirring now and then. Season.
4. Cook the pasta until al dente and toss with the sauce. Serve with parmesan.

15 min prep · 60 min cook · contains milk, gluten.

• 6 cups vegetable broth, kept warm
• 1 tbsp olive oil
• 3 tbsp butter, divided
• 12 oz cremini mushrooms, sliced
• 1 shallot, minced
• 1 1/2 cups arborio rice
• 1/2 cup white wine
• 1/2 cup parmesan, grated
• 2 tbsp parsley, chopped
• salt, to taste
• black pepper, to taste

1. Brown the mushrooms in the oil and 1 tbsp butter in a wide pan over medium-high heat, about 6 minutes. Season and set aside.
2. Melt 1 tbsp butter in the same pan and cook the shallot 2 minutes. Add the rice and stir 1 minute until the edges look translucent.
3. Add the wine and stir until absorbed. Add the warm broth a ladle at a time, stirring often and letting each addition mostly absorb, for 18–20 minutes until the rice is creamy and just tender.
4. Stir in the mushrooms, remaining butter and parmesan. Season, rest 2 minutes and serve with parsley.

10 min prep · 30 min cook · contains milk.

• 1 1/2 lb chicken breast, 2 large, halved horizontally
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1 cup panko
• 1/2 cup parmesan, grated
• 1/3 cup olive oil
• 1 1/2 cups marinara sauce
• 1 cup mozzarella, shredded
• 6 leaves basil
• salt, to taste
• black pepper, to taste

1. Heat the oven to 425°F (220°C). Pound the chicken to an even 1/2-inch thickness and season with salt and pepper.
2. Set up three dishes: flour, beaten eggs, and panko mixed with parmesan. Coat each cutlet in flour, then egg, then crumbs.
3. Fry in the oil in an ovenproof skillet over medium-high heat for 3 minutes per side until golden.
4. Spoon marinara over each cutlet, top with mozzarella and bake 10–12 minutes until the cheese bubbles and the chicken reaches 165°F (74°C). Finish with basil.

20 min prep · 20 min cook · contains milk, egg, gluten.

• 1 lb penne
• 2 tbsp butter
• 1 shallot, minced
• 2 cloves garlic, minced
• 1/3 cup tomato paste
• 1/2 tsp red pepper flakes
• 1/4 cup vodka
• 3/4 cup heavy cream
• 1/2 cup parmesan, grated
• 6 leaves basil
• salt, to taste

1. Cook the penne in salted water until al dente and save 1 cup of pasta water.
2. Melt the butter in a large skillet over medium heat and cook the shallot and garlic for 2 minutes. Add the tomato paste and pepper flakes and cook, stirring, 3–4 minutes until it darkens.
3. Add the vodka and simmer 1 minute, then stir in the cream.
4. Toss in the pasta, parmesan and enough pasta water to make it glossy. Finish with basil.

10 min prep · 20 min cook · contains milk, gluten.

• 1 lb pizza dough, at room temperature
• 1 tbsp all-purpose flour, for dusting
• 1/2 cup crushed tomatoes
• 1 clove garlic, grated
• 8 oz fresh mozzarella, torn
• 8 leaves basil
• 1 tbsp olive oil
• salt, to taste

1. Heat the oven as high as it goes, 500–550°F (260–290°C), with a pizza stone or upturned baking sheet inside, for 30 minutes.
2. Mix the crushed tomatoes with the garlic and a pinch of salt.
3. Stretch the dough into a 12-inch round on a floured surface. Spread thinly with sauce and scatter with mozzarella.
4. Slide onto the hot stone and bake 8–12 minutes until the crust is blistered and the cheese bubbles. Top with basil and a drizzle of oil.

15 min prep · 12 min cook · contains milk, gluten.

• 1 lb fusilli
• 2 cups basil, packed leaves
• 1/3 cup pine nuts
• 1 clove garlic
• 1/2 cup parmesan, grated
• 1/2 cup olive oil
• 1 cup cherry tomatoes, halved
• salt, to taste

1. Cook the pasta in salted water until al dente and save 1/2 cup of pasta water.
2. Blend the basil, pine nuts, garlic and parmesan, then stream in the oil until smooth. Season with salt.
3. Toss the pasta with the pesto, tomatoes and a splash of pasta water until glossy.

10 min prep · 12 min cook · contains milk, gluten, nuts.

• 12 oz penne
• 2 tbsp olive oil
• 1 zucchini, sliced
• 1 bell pepper, sliced
• 1 cup asparagus, cut into 1-inch pieces
• 1 cup cherry tomatoes, halved
• 1/2 cup frozen peas
• 2 cloves garlic, minced
• 1/2 cup parmesan, grated
• 1/2 lemon, juiced
• 6 leaves basil
• salt, to taste
• black pepper, to taste

1. Cook the penne in salted water until al dente and save 1 cup of pasta water.
2. Sauté the zucchini, pepper and asparagus in the oil over medium-high heat for 5 minutes. Add the tomatoes, peas and garlic for 2 minutes.
3. Toss in the pasta, parmesan, lemon juice and a splash of pasta water.
4. Season and finish with torn basil.

10 min prep · 15 min cook · contains milk, gluten.

• 12 oz linguine
• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 tbsp butter
• 4 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/2 cup white wine
• 1 lemon, zested and juiced
• 1/4 cup parsley, chopped
• salt, to taste

1. Cook the linguine in salted water until al dente and save 1 cup of pasta water.
2. Season the shrimp and cook in the oil in a large skillet over medium-high heat, 1–2 minutes per side, until pink. Remove.
3. Melt the butter in the pan, add the garlic and pepper flakes for 30 seconds, then the wine. Simmer 2 minutes.
4. Add the pasta, shrimp, lemon zest and juice, parsley and a splash of pasta water and toss until glossy.

10 min prep · 15 min cook · contains milk, gluten, shellfish.

• 1 lb ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1/3 cup water
• 8 corn tortillas
• 1 cup lettuce, shredded
• 1 tomato, diced
• 1 cup cheddar, shredded
• 1/2 cup salsa
• salt, to taste

1. Brown the beef with the onion in a skillet over medium-high heat, breaking it up, until no pink remains, about 8 minutes. Drain excess fat.
2. Add the garlic, chili powder, cumin, oregano and salt for 1 minute, then add the water and simmer 3–4 minutes until saucy.
3. Warm the tortillas in a dry pan, or wrapped in a damp towel in the microwave.
4. Fill with the beef and top with lettuce, tomato, cheese and salsa.

10 min prep · 15 min cook · contains milk.

• 1 1/2 lb chicken breast, cut into strips
• 2 tbsp vegetable oil, divided
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 lime, juiced
• 2 bell peppers, sliced
• 1 onion, sliced
• 8 flour tortillas
• salt, to taste
• sour cream, optional, to serve

1. Toss the chicken with half the oil, the spices, salt and lime juice.
2. Cook the chicken in a very hot skillet in batches, 5–6 minutes, until browned and it reaches 165°F (74°C). Set aside.
3. Add the remaining oil and cook the peppers and onion over high heat for 5 minutes until charred but still crisp.
4. Return the chicken, toss and serve with warm tortillas and sour cream.

15 min prep · 15 min cook · contains gluten.

• 1 tbsp olive oil
• 1 onion, diced
• 1 bell pepper, diced
• 2 cans black beans, 15 oz each, drained and rinsed
• 1 cup frozen corn
• 1 tsp ground cumin
• 2 cups red enchilada sauce, divided
• 8 corn tortillas, warmed
• 1 1/2 cups Monterey Jack, shredded
• 2 tbsp cilantro, chopped
• salt, to taste

1. Heat the oven to 375°F (190°C). Cook the onion and pepper in the oil for 5 minutes, then add the beans, corn, cumin, salt and 1/2 cup enchilada sauce and warm through.
2. Spread 1/2 cup of sauce in a 9x13-inch baking dish.
3. Fill each warm tortilla with the bean mixture and a little cheese, roll up and lay seam-side down.
4. Pour over the remaining sauce, scatter with the rest of the cheese and bake 20 minutes until bubbling. Top with cilantro.

15 min prep · 25 min cook · contains milk.

• 3 lb pork shoulder, cut into 2-inch chunks
• 2 tsp salt
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 1/2 onions, 1 quartered, 1/2 diced to serve
• 4 cloves garlic, smashed
• 1 orange, juiced
• 2 limes, 1 juiced, 1 in wedges
• 1 cup water
• 16 corn tortillas
• 1/2 cup cilantro, chopped

1. Heat the oven to 300°F (150°C). Rub the pork with the salt, cumin and oregano and put it in a Dutch oven with the quartered onion, garlic, orange juice, lime juice and water.
2. Cover and braise 2 1/2–3 hours until the pork falls apart.
3. Shred the pork, spread it on a sheet pan with a few spoonfuls of the cooking liquid and broil 5 minutes until crisp at the edges.
4. Serve in warm tortillas with diced onion, cilantro and lime wedges.

15 min prep · 180 min cook · contains none of the major allergens.

• 1 cup long-grain white rice
• 2 cups water
• 2 limes, juiced
• 1/4 cup cilantro, chopped
• 2 cans black beans, 15 oz each, drained and rinsed
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 cup frozen corn
• 1 tbsp olive oil
• 1 cup salsa
• 1 avocado, sliced
• 2 cups romaine lettuce, shredded
• salt, to taste

1. Simmer the rice in the water with a pinch of salt, covered, for 18 minutes. Fluff with half the lime juice and the cilantro.
2. Warm the beans with the cumin, chili powder and a splash of water. Season.
3. Char the corn in the oil in a hot skillet for 4–5 minutes.
4. Build bowls with rice, lettuce, beans, corn, salsa and avocado, and squeeze over the remaining lime.

10 min prep · 20 min cook · contains none of the major allergens.

• 1 1/2 cups jasmine rice
• 1 lb chicken breast, thinly sliced
• 1 tbsp cornstarch
• 3 tbsp soy sauce, divided
• 2 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tsp sugar
• 2 tbsp vegetable oil, divided
• 2 cups broccoli, florets
• 1 carrot, thinly sliced
• 1 bell pepper, sliced
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 green onions, sliced

1. Cook the rice according to the package.
2. Toss the chicken with the cornstarch and 1 tbsp soy sauce. Mix the remaining soy sauce, oyster sauce, sesame oil, sugar and 3 tbsp water for the sauce.
3. Heat 1 tbsp oil in a wok over high heat and stir-fry the chicken 4–5 minutes until cooked through. Remove.
4. Add the remaining oil and stir-fry the broccoli, carrot and pepper for 3 minutes, then the garlic and ginger for 30 seconds. Return the chicken, add the sauce and toss until glossy. Top with green onion and serve over rice.

15 min prep · 20 min cook · contains gluten, shellfish, soy, sesame.

• 1 1/2 cups jasmine rice
• 1 lb flank steak, thinly sliced against the grain
• 1 tbsp cornstarch
• 1/4 cup soy sauce, divided
• 2 tbsp oyster sauce
• 1 tbsp brown sugar
• 1 tsp sesame oil
• 2 tbsp vegetable oil, divided
• 4 cups broccoli, florets
• 2 cloves garlic, minced
• 1 tbsp ginger, grated

1. Cook the rice according to the package.
2. Toss the beef with the cornstarch and 1 tbsp soy sauce. Mix the remaining soy sauce, oyster sauce, brown sugar, sesame oil and 1/4 cup water.
3. Stir-fry the broccoli in 1 tbsp oil over high heat for 2 minutes, add 2 tbsp water, cover and steam 2 minutes. Remove.
4. Sear the beef in the remaining oil in batches, 1–2 minutes per side. Add the garlic and ginger for 30 seconds, return the broccoli, pour in the sauce and toss until thickened. Serve over rice.

15 min prep · 20 min cook · contains gluten, shellfish, soy, sesame.

• 3 cups cooked rice, day-old and cold
• 2 tbsp vegetable oil, divided
• 3 eggs, beaten
• 1/2 cup frozen peas
• 3 green onions, sliced, whites and greens separated
• 2 tbsp soy sauce
• 1 tsp sesame oil

1. Heat 1 tbsp oil in a wok over high heat, scramble the eggs until just set and remove.
2. Add the remaining oil and the rice, breaking up any clumps, and stir-fry 3–4 minutes until hot and starting to crisp.
3. Add the peas and green onion whites for 1 minute, then the soy sauce and sesame oil.
4. Return the eggs, toss with the green onion tops and serve.

5 min prep · 10 min cook · contains egg, gluten, soy, sesame.

• 1 1/2 cups jasmine rice
• 1 lb chicken thighs, boneless, in 3/4-inch pieces
• 1 tbsp cornstarch
• 3 tbsp soy sauce, divided
• 1 tbsp black vinegar
• 1 tbsp sugar
• 1 tsp sesame oil
• 2 tbsp vegetable oil
• 8 dried red chiless
• 1 tsp Sichuan peppercorns
• 3 cloves garlic, sliced
• 1 tbsp ginger, minced
• 3 green onions, cut into 1-inch pieces
• 1/2 cup roasted peanuts

1. Cook the rice. Toss the chicken with the cornstarch and 1 tbsp soy sauce. Mix the remaining soy sauce, vinegar, sugar, sesame oil and 2 tbsp water for the sauce.
2. Heat the oil in a wok over medium heat and fry the chiles and peppercorns for 30 seconds until fragrant but not burnt.
3. Turn the heat to high, add the chicken and stir-fry 5 minutes until cooked through. Add the garlic, ginger and green onion for 30 seconds.
4. Pour in the sauce, add the peanuts and toss until glossy. Serve with rice.

15 min prep · 25 min cook · contains gluten, nuts, soy, sesame.

• 1 1/2 cups jasmine rice
• 1 block soft tofu, in 1-inch cubes
• 1 tbsp vegetable oil
• 4 oz ground pork
• 2 tbsp chili bean paste
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 3/4 cup chicken broth
• 1 tbsp soy sauce
• 1 tbsp cornstarch
• 1 tsp Sichuan peppercorns, toasted and ground
• 2 green onions, sliced
• salt, for the tofu water

1. Cook the rice. Simmer the tofu cubes in salted water for 2 minutes to firm them, then drain gently.
2. Fry the pork in the oil over medium-high heat until browned. Add the chili bean paste and cook 1 minute until the oil turns red, then add the garlic and ginger.
3. Add the broth and soy sauce, slide in the tofu and simmer gently 5 minutes.
4. Stir in the cornstarch mixed with 2 tbsp water to thicken. Sprinkle with ground Sichuan pepper and green onion and serve with rice.

10 min prep · 20 min cook · contains gluten, soy.

• 8 oz wheat noodles
• 1 tbsp vegetable oil
• 2 cups cremini mushrooms, sliced
• 1 carrot, cut into matchsticks
• 1 bell pepper, sliced
• 2 baby bok choys, quartered
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 3 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tsp sesame oil
• 1 tsp sugar
• 2 green onions, sliced

1. Cook the noodles according to the package, drain and toss with the sesame oil.
2. Stir-fry the mushrooms in the oil over high heat for 3 minutes, then add the carrot, pepper and bok choy for 2 minutes.
3. Add the garlic and ginger for 30 seconds.
4. Add the noodles, soy sauce, hoisin and sugar and toss until coated. Top with green onion.

15 min prep · 10 min cook · contains gluten, soy, sesame.

• 1 1/2 cups short-grain rice
• 1/4 cup soy sauce
• 2 tbsp mirin
• 1 tbsp sake
• 1 tbsp sugar
• 1 tsp ginger, grated
• 1 1/2 lb salmon fillet, 4 portions
• 1 tbsp vegetable oil
• 1 tsp sesame seeds
• 2 green onions, sliced

1. Cook the rice. Mix the soy sauce, mirin, sake, sugar and ginger.
2. Pat the salmon dry and sear skin-side down in the oil in a skillet over medium-high heat for 4 minutes. Flip and cook 2 minutes.
3. Pour in the sauce and simmer 2–3 minutes, spooning it over the fish, until glossy and the salmon reaches 145°F (63°C).
4. Serve over rice with sesame seeds and green onion.

5 min prep · 20 min cook · contains gluten, fish, soy, sesame.

• 1 1/2 cups short-grain rice
• 1 1/2 lb chicken breast, halved horizontally
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1 1/2 cups panko
• 1 cup vegetable oil, for frying
• 2 cups cabbage, finely shredded
• 1/4 cup tonkatsu sauce
• salt, to taste
• black pepper, to taste

1. Cook the rice. Pound the chicken to 1/2-inch thickness and season with salt and pepper.
2. Coat each piece in flour, then egg, then panko, pressing the crumbs on firmly.
3. Heat 1/2 inch of oil in a skillet to 340°F (170°C). Fry the chicken 3–4 minutes per side until deep golden and it reaches 165°F (74°C). Drain on a rack.
4. Slice and serve with the cabbage, rice and tonkatsu sauce.

15 min prep · 25 min cook · contains egg, gluten.

• 1 1/2 cups short-grain rice
• 3/4 cup dashi
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sugar
• 1 tbsp sake
• 1 onion, thinly sliced
• 1 lb thinly sliced beef
• 2 green onions, sliced

1. Cook the rice.
2. Bring the dashi, soy sauce, mirin, sugar and sake to a simmer in a wide pan. Add the onion and simmer 5 minutes until soft.
3. Add the beef, separating the slices, and simmer 2–3 minutes until just cooked. Skim off any foam.
4. Spoon the beef, onion and some broth over bowls of rice and top with green onion.

10 min prep · 20 min cook · contains gluten, fish, soy.

• 1 1/2 cups short-grain rice
• 1/2 lb ground beef
• 2 tbsp soy sauce
• 1 tsp sugar
• 3 tsp sesame oil, divided
• 2 cloves garlic, minced
• 4 cups baby spinach
• 2 cups bean sprouts
• 2 carrots, cut into matchsticks
• 1 zucchini, cut into matchsticks
• 1 tbsp vegetable oil
• 4 eggs
• 1/4 cup gochujang
• 1 tsp sesame seeds
• salt, to taste

1. Cook the rice. Brown the beef with the soy sauce, sugar and garlic.
2. Blanch the spinach and bean sprouts separately in boiling water for 1 minute each. Squeeze dry and season each with a little sesame oil and salt.
3. Sauté the carrot and zucchini separately in the vegetable oil for 2 minutes each and season with salt. Fry the eggs sunny-side up.
4. Fill bowls with rice, arrange the beef and vegetables on top with an egg in the middle, and serve with gochujang loosened with the remaining sesame oil and a splash of water. Sprinkle with sesame seeds and mix before eating.

25 min prep · 25 min cook · contains egg, gluten, soy, sesame.

• 1 1/2 cups short-grain rice
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp sesame oil
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1/2 Asian pear, grated
• 1 1/2 lb thinly sliced beef
• 1/2 onion, thinly sliced
• 1 tbsp vegetable oil
• 2 green onions, sliced
• 1 tsp sesame seeds

1. Mix the soy sauce, brown sugar, sesame oil, garlic, ginger and pear. Add the beef and onion and marinate at least 30 minutes.
2. Cook the rice.
3. Heat the oil in a large skillet over high heat and cook the beef in batches, 2–3 minutes, until caramelized at the edges.
4. Serve over rice with green onion and sesame seeds.

15 min prep · 25 min cook · contains gluten, soy, sesame.

• 1 tbsp butter
• 1 cup kimchi, chopped, plus 2 tbsp of its juice
• 3 cups cooked rice, day-old and cold
• 1 tbsp gochujang
• 1 tsp soy sauce
• 1 tsp sesame oil
• 1 tbsp vegetable oil
• 2 eggs
• 2 green onions, sliced
• 1 tsp sesame seeds

1. Melt the butter in a skillet over medium-high heat and fry the kimchi for 3 minutes.
2. Add the rice, kimchi juice, gochujang and soy sauce and stir-fry 4–5 minutes until hot and slightly crisp. Stir in the sesame oil.
3. Fry the eggs in the vegetable oil in another pan.
4. Serve the rice topped with the eggs, green onion and sesame seeds.

5 min prep · 10 min cook · contains milk, egg, gluten, fish, shellfish, soy, sesame.

• 8 oz rice noodles, flat, about 1/4 inch wide
• 3 tbsp fish sauce
• 3 tbsp tamarind concentrate
• 3 tbsp brown sugar
• 1/2 tsp red pepper flakes
• 2 tbsp vegetable oil
• 3/4 lb chicken breast, thinly sliced
• 3 cloves garlic, minced
• 2 eggs
• 2 cups bean sprouts
• 4 green onions, cut into 1-inch lengths
• 1/3 cup roasted peanuts, chopped
• 1 lime, cut into wedges

1. Soak the noodles in hot water for 8–10 minutes until pliable but still firm, then drain. Mix the fish sauce, tamarind, sugar and pepper flakes.
2. Stir-fry the chicken in the oil in a wok over high heat for 4 minutes until cooked through. Add the garlic for 30 seconds.
3. Push everything to one side, crack in the eggs and scramble them.
4. Add the noodles and sauce and toss for 2–3 minutes until absorbed, adding a splash of water if the noodles are still firm. Toss in the bean sprouts and green onion for 30 seconds and serve with peanuts and lime.

20 min prep · 15 min cook · contains egg, nuts, fish.

• 1 1/2 cups jasmine rice
• 1 tbsp vegetable oil
• 3 tbsp green curry paste
• 1 can coconut milk, 13.5 oz, divided
• 1 lb chicken thighs, boneless, sliced
• 1 cup chicken broth
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 1 cup green beans, trimmed and halved
• 1 bell pepper, sliced
• 1 cup Thai basil, leaves
• 1 lime, cut into wedges

1. Cook the rice. Fry the curry paste in the oil over medium heat for 1 minute, then add half the coconut milk and simmer 2 minutes.
2. Add the chicken and cook 3 minutes, then add the remaining coconut milk, broth, fish sauce and sugar.
3. Add the green beans and pepper and simmer 8–10 minutes until the vegetables are tender and the chicken is cooked through.
4. Stir in the basil and serve with rice and lime.

15 min prep · 25 min cook · contains fish, shellfish.

• 1 cup jasmine rice
• 4 cloves garlic
• 3 Thai chiles
• 1 tbsp vegetable oil
• 1 lb ground chicken
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp fish sauce
• 1 tsp sugar
• 1 cup Thai basil, leaves
• 2 eggs

1. Cook the rice. Pound or finely chop the garlic and chiles together.
2. Fry the garlic and chiles in the oil over high heat for 30 seconds, then add the chicken and cook, breaking it up, about 5 minutes until no pink remains.
3. Add the oyster sauce, soy sauce, fish sauce and sugar for 1 minute, then stir in the basil until wilted.
4. Fry the eggs until crispy at the edges and serve on the chicken and rice.

10 min prep · 20 min cook · contains egg, gluten, fish, shellfish, soy.

• 1 1/2 lb chicken thighs, boneless, in chunks
• 1/2 cup plain yogurt
• 2 tsp garam masala, divided
• 1 tsp ground turmeric
• 2 tsp paprika, divided
• 3 cloves garlic, minced, divided
• 1 tbsp ginger, grated, divided
• 2 tbsp butter
• 1 onion, finely diced
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1 can crushed tomatoes, 14.5 oz
• 3/4 cup heavy cream
• 1 1/2 cups basmati rice
• 2 tbsp cilantro, chopped
• salt, to taste

1. Mix the yogurt with 1 tsp garam masala, the turmeric, 1 tsp paprika, salt and half the garlic and ginger. Coat the chicken and marinate at least 30 minutes.
2. Broil the chicken or sear it in a hot pan until charred in spots, 8–10 minutes; it finishes cooking in the sauce. Cook the rice.
3. Melt the butter in a pot and cook the onion 8 minutes until golden. Add the remaining garlic, ginger, garam masala and paprika with the cumin and cayenne for 1 minute, then the tomatoes. Simmer 10 minutes.
4. Stir in the cream and chicken and simmer 8–10 minutes until the chicken reaches 165°F (74°C). Top with cilantro and serve with rice or naan.

20 min prep · 45 min cook · contains milk.

• 2 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 green chile, minced
• 1 tsp ground coriander
• 1 tsp garam masala
• 1/2 tsp ground turmeric
• 1 can diced tomatoes, 14.5 oz
• 2 cans chickpeas, 15 oz each, drained and rinsed
• 1/2 cup water
• 1/2 lemon, juiced
• 2 tbsp cilantro, chopped
• salt, to taste

1. Heat the oil over medium heat and sizzle the cumin seeds for 30 seconds. Add the onion and cook 8 minutes until golden.
2. Add the garlic, ginger and chile for 1 minute, then the coriander, garam masala and turmeric for 30 seconds.
3. Add the tomatoes and cook 5 minutes until jammy, then the chickpeas, water and salt. Simmer 10 minutes, mashing a few chickpeas to thicken the sauce.
4. Finish with lemon juice and cilantro. Serve with rice or flatbread.

10 min prep · 25 min cook · contains none of the major allergens.

• 1 cup red lentils, rinsed
• 3 cups water
• 1/2 tsp ground turmeric
• 1 tsp salt
• 2 tbsp ghee
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 3 cloves garlic, thinly sliced
• 2 dried red chiless
• 1 tomato, chopped
• 1/2 tsp garam masala
• 2 tbsp cilantro, chopped
• 1/2 lemon, juiced

1. Simmer the lentils with the water, turmeric and salt for 20 minutes until soft, then whisk until creamy. Add water if it gets too thick.
2. For the tadka, heat the ghee in a small pan and sizzle the cumin and mustard seeds until they pop. Add the garlic and chiles and cook until the garlic is golden.
3. Add the tomato and garam masala and cook 3 minutes.
4. Pour the tadka over the dal and finish with cilantro and lemon juice.

10 min prep · 30 min cook · contains milk.

• 3 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp garam masala
• 1/4 tsp cayenne pepper
• 2 potatoes, in 3/4-inch cubes
• 1 head cauliflower, in florets
• 1 tomato, chopped
• 1/4 cup water
• 2 tbsp cilantro, chopped
• salt, to taste

1. Heat the oil over medium heat and sizzle the cumin seeds for 30 seconds. Add the onion and cook 5 minutes.
2. Add the garlic, ginger and spices for 1 minute.
3. Add the potatoes, cauliflower, tomato, water and salt. Stir, cover and cook on low for 15–20 minutes, stirring now and then, until the vegetables are tender.
4. Uncover for the last few minutes to brown slightly and finish with cilantro.

15 min prep · 25 min cook · contains none of the major allergens.

• 1 1/2 lb salmon fillet, 4 portions
• 1 tbsp olive oil
• 3 tbsp butter
• 4 cloves garlic, minced
• 1 lemon, halved
• 2 tbsp parsley, chopped
• salt, to taste
• black pepper, to taste

1. Pat the salmon dry and season with salt and pepper.
2. Sear skin-side down in the oil in a skillet over medium-high heat for 4 minutes, then flip.
3. Add the butter and garlic and baste the fish for 2–3 minutes until it reaches 145°F (63°C).
4. Squeeze over the lemon and sprinkle with parsley.

5 min prep · 12 min cook · contains milk, fish.

• 1 lb baby potatoes, halved
• 3 tbsp olive oil, divided
• 1 1/2 lb chicken thighs, boneless
• 1 red onion, cut into wedges
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp Italian seasoning
• 3 cups broccoli, florets
• 1 lemon, halved
• salt, to taste
• black pepper, to taste

1. Heat the oven to 425°F (220°C). Toss the potatoes with 1 tbsp oil and salt on a large sheet pan and roast 10 minutes.
2. Toss the chicken and onion with the remaining oil, spices, salt and pepper and add to the pan. Roast 10 minutes.
3. Add the broccoli and roast 12–15 minutes more until the chicken reaches 165°F (74°C) and the potatoes are tender.
4. Squeeze lemon over everything before serving.

15 min prep · 35 min cook · contains none of the major allergens.

• 1 1/2 lb ground beef, 80/20
• 4 slices cheddar
• 4 hamburger buns
• 1 tbsp butter
• 4 leaves lettuce
• 1 tomato, sliced
• 1/4 red onion, sliced
• 8 slices dill pickle
• 2 tbsp ketchup
• 1 tbsp yellow mustard
• salt, to taste
• black pepper, to taste

1. Shape the beef into 4 patties slightly wider than the buns and press a shallow dimple into the center of each. Season well.
2. Cook in a hot skillet or on a grill, 3–4 minutes per side, until they reach 160°F (71°C). Lay the cheese on for the last minute and cover to melt.
3. Butter and toast the buns.
4. Build the burgers with lettuce, tomato, onion, pickles, ketchup and mustard.

10 min prep · 10 min cook · contains milk, gluten.

• 1 tbsp vegetable oil
• 1 onion, diced
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 2 lb ground beef
• 3 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 2 tbsp tomato paste
• 1 can crushed tomatoes, 28 oz
• 2 cans kidney beans, 15 oz each, drained and rinsed
• 1 cup beef broth
• salt, to taste
• cheddar, optional, shredded to serve

1. Cook the onion and pepper in the oil over medium heat for 6 minutes. Add the garlic for 1 minute.
2. Add the beef and brown, breaking it up, about 8 minutes. Stir in the spices and tomato paste for 1 minute.
3. Add the tomatoes, beans and broth. Bring to a boil, then simmer, partly covered, for 45 minutes, stirring now and then.
4. Season with salt and serve with cheddar.

15 min prep · 60 min cook · contains none of the major allergens.

• 8 oz elbow macaroni
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups milk
• 2 cups cheddar, sharp, shredded
• 1/2 tsp mustard powder
• salt, to taste
• black pepper, to taste

1. Cook the macaroni in salted water for 1 minute less than the package says and drain.
2. Melt the butter in the same pot, whisk in the flour for 1 minute, then whisk in the milk. Simmer, whisking, for 4–5 minutes until thickened.
3. Take the pot off the heat and stir in the cheese a handful at a time with the mustard powder, salt and pepper.
4. Stir in the macaroni and serve.

5 min prep · 15 min cook · contains milk, gluten.

• 3/4 cup panko
• 1/2 cup milk
• 2 lb ground beef
• 1 onion, finely diced
• 2 eggs
• 2 tsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup ketchup
• 2 tbsp brown sugar
• 1 tbsp apple cider vinegar

1. Heat the oven to 350°F (175°C) and line a sheet pan. Soak the panko in the milk for 5 minutes.
2. Add the beef, onion, eggs, Worcestershire, garlic powder, salt and pepper and mix gently with your hands.
3. Shape into a 9x5-inch loaf on the pan. Mix the ketchup, brown sugar and vinegar and spread over the top.
4. Bake 55–65 minutes until the center reaches 160°F (71°C). Rest 10 minutes before slicing.

15 min prep · 60 min cook · contains milk, egg, gluten, fish.

• 1 whole chicken, about 4 lb
• 2 tbsp butter, softened
• 1 lemon, halved
• 4 cloves garlic, smashed
• 4 sprigs thyme
• 1 onion, thickly sliced
• salt, to taste
• black pepper, to taste

1. Heat the oven to 425°F (220°C). Pat the chicken very dry and season inside and out with salt and pepper.
2. Stuff the cavity with the lemon halves, garlic and thyme, and rub the skin with the butter.
3. Set the chicken on the onion slices in a roasting pan or skillet and roast 60–75 minutes until the thickest part of the thigh reaches 165°F (74°C).
4. Rest 15 minutes before carving.

15 min prep · 75 min cook · contains milk.

• 4 cups water
• 1 cup grits, old-fashioned
• 2 tbsp butter
• 1 cup cheddar, shredded
• 4 slices bacon
• 1 lb shrimp, peeled and deveined
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika
• 1/2 lemon, juiced
• 2 green onions, sliced
• salt, to taste
• black pepper, to taste

1. Bring the water and a big pinch of salt to a boil, whisk in the grits and simmer on low, stirring often, for about 20 minutes (follow your package). Stir in the butter and cheese.
2. Cook the bacon until crisp, crumble it and leave about 1 tbsp of fat in the pan.
3. Cook the shrimp in the bacon fat with the garlic and paprika, 1–2 minutes per side, until pink and opaque. Add the lemon juice.
4. Spoon the shrimp over the grits and top with bacon and green onion.

10 min prep · 25 min cook · contains milk, shellfish.

• 1 tbsp vegetable oil
• 12 oz andouille sausage, sliced
• 1 lb chicken thighs, boneless, diced
• 1 onion, diced
• 1 bell pepper, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 2 tsp Cajun seasoning
• 1 can diced tomatoes, 14.5 oz
• 1 1/2 cups long-grain white rice
• 3 cups chicken broth
• 1/2 lb shrimp, peeled and deveined
• 2 green onions, sliced

1. Brown the sausage in the oil in a Dutch oven, then the chicken, about 6 minutes. Remove.
2. Cook the onion, pepper and celery 6 minutes, then add the garlic and Cajun seasoning for 1 minute.
3. Add the tomatoes, rice, broth, sausage and chicken. Bring to a boil, cover and simmer on low for 20 minutes.
4. Tuck in the shrimp, cover and cook 5–7 minutes until the shrimp are pink and the rice is tender. Top with green onion.

15 min prep · 40 min cook · contains shellfish.

• 4 bell peppers
• 1 lb ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup cooked rice
• 1 can diced tomatoes, 14.5 oz, divided
• 1 tsp Italian seasoning
• 1 cup mozzarella, shredded
• salt, to taste
• black pepper, to taste

1. Heat the oven to 375°F (190°C). Cut the tops off the peppers and remove the seeds.
2. Brown the beef with the onion until no pink remains, add the garlic, then stir in the rice, half the tomatoes, the Italian seasoning, salt and pepper.
3. Stand the peppers in a baking dish, fill them and spoon the remaining tomatoes around.
4. Cover with foil and bake 30 minutes, then uncover, top with cheese and bake 10–15 minutes until the peppers are tender.

15 min prep · 45 min cook · contains milk.

• 4 pork chops, bone-in, 1 inch thick
• 1 tbsp vegetable oil
• 2 tbsp butter
• 2 apples, sliced
• 1 shallot, sliced
• 1/2 cup apple cider
• 1 tsp Dijon mustard
• 2 sprigs thyme
• salt, to taste
• black pepper, to taste

1. Pat the chops dry and season well. Sear in the oil in a large skillet over medium-high heat, 4–5 minutes per side, until they reach 145°F (63°C). Rest on a plate for at least 3 minutes.
2. Melt the butter in the pan and cook the apples and shallot for 5 minutes until softened.
3. Add the cider, mustard and thyme and simmer 2–3 minutes until syrupy.
4. Spoon the apples and sauce over the chops.

10 min prep · 20 min cook · contains milk.

• 2 ribeye steaks, 1 inch thick
• 1 tbsp vegetable oil
• 2 tbsp butter
• 3 cloves garlic, smashed
• 2 sprigs thyme
• salt, to taste
• black pepper, to taste

1. Pat the steaks dry and season generously with salt (ideally 40 minutes ahead) and pepper.
2. Heat the oil in a cast-iron skillet over high heat until just smoking. Sear the steaks 3–4 minutes per side without moving them.
3. Add the butter, garlic and thyme for the last 1–2 minutes and baste. USDA advice is 145°F (63°C) with a 3-minute rest; many cooks pull steak at 130–135°F (54–57°C) for medium-rare.
4. Rest 5 minutes, then slice against the grain.

5 min prep · 10 min cook · contains milk.

• 1 1/2 lb chicken thighs, boneless
• 3 tbsp olive oil
• 2 lemons, juiced, divided
• 3 cloves garlic, minced
• 2 tsp ground cumin
• 2 tsp paprika
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1 cup basmati rice
• 1 cucumber, diced
• 2 tomatoes, diced
• 1/2 red onion, thinly sliced
• 1/4 cup tahini
• salt, to taste

1. Toss the chicken with the oil, half the lemon juice, garlic, spices and salt. Marinate 15 minutes or up to a day.
2. Heat the oven to 425°F (220°C). Roast the chicken on a sheet pan for 20–25 minutes until it reaches 165°F (74°C), then slice. Cook the rice meanwhile.
3. Whisk the tahini with the remaining lemon juice, a pinch of salt and enough water to make a pourable sauce.
4. Build bowls with rice, chicken, cucumber, tomato and onion, and drizzle with tahini sauce.

15 min prep · 25 min cook · contains sesame.

• 1 lb ground lamb
• 1/2 onion, grated and squeezed dry
• 3 cloves garlic, minced, divided
• 1/4 cup parsley, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1 cup Greek yogurt
• 1/2 cucumber, grated and squeezed dry
• 1 tbsp dill, chopped
• 1 tbsp olive oil
• 4 pitas
• salt, to taste
• black pepper, to taste

1. Mix the lamb, onion, 2 cloves of garlic, parsley, spices, salt and pepper and shape into 8 logs, on skewers if you have them.
2. Cook on a hot grill or oiled pan, turning, for 10–12 minutes until they reach 160°F (71°C).
3. For the tzatziki, mix the yogurt, cucumber, remaining garlic, dill and salt.
4. Warm the pita and serve with the kofta and tzatziki.

20 min prep · 12 min cook · contains milk, gluten.

• 1/3 cup olive oil
• 3 onions, thinly sliced
• 1 cup brown lentils, rinsed
• 4 cups water
• 3/4 cup basmati rice, rinsed
• 1 tsp ground cumin
• 1/2 tsp ground allspice
• 1 tsp salt

1. Simmer the lentils in the water for 15 minutes.
2. Meanwhile cook the onions in the oil over medium heat, stirring often, for 25–30 minutes until deep brown. Set aside half of the crispiest ones.
3. Add the rice, cumin, allspice and salt to the lentils; the liquid should cover everything by about 1/2 inch, so add water if needed. Cover and cook on low for 18–20 minutes until the rice is tender.
4. Fold in the softer onions and top with the crispy ones. Serve with yogurt or salad.

10 min prep · 45 min cook · contains none of the major allergens.

• 4 potatoes, Yukon Gold, cut into wedges
• 1/3 cup olive oil, divided
• 2 lemons, zested and juiced
• 4 cloves garlic, minced
• 2 tsp dried oregano
• 2 lb chicken thighs, bone-in, skin-on
• 1 cup chicken broth
• salt, to taste
• black pepper, to taste

1. Heat the oven to 425°F (220°C). Toss the potatoes in a roasting pan with half the oil, half the lemon juice, the garlic, oregano and salt.
2. Nestle the chicken in skin-side up, rub with the remaining oil and lemon juice, season, and pour the broth around.
3. Roast 45–55 minutes until the skin is crisp, the potatoes are tender and the chicken reaches at least 165°F (74°C).
4. Scatter with lemon zest and spoon the pan juices over before serving.

15 min prep · 50 min cook · contains none of the major allergens.

• 1/4 cup olive oil, divided
• 1 eggplant, diced
• 2 zucchini, diced
• 1 onion, diced
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 4 tomatoes, chopped
• 1 tsp herbes de Provence
• 6 leaves basil
• salt, to taste
• black pepper, to taste

1. Brown the eggplant in 2 tbsp oil in a large pot over medium-high heat for 8 minutes and set aside. Brown the zucchini in 1 tbsp oil for 5 minutes and set aside.
2. Cook the onion and pepper in the remaining oil for 6 minutes, then add the garlic.
3. Add the tomatoes and herbes de Provence and simmer 10 minutes.
4. Return the eggplant and zucchini, season and simmer gently for 15–20 minutes. Finish with torn basil. It tastes even better the next day.

20 min prep · 45 min cook · contains none of the major allergens.

• 1 1/2 lb chicken thighs, boneless
• 1 tbsp vegetable oil
• 1 tbsp butter
• 1 shallot, minced
• 1/2 cup white wine
• 1/2 cup chicken broth
• 2 tbsp Dijon mustard
• 1 tbsp whole-grain mustard
• 1/2 cup heavy cream
• 2 sprigs thyme
• salt, to taste
• black pepper, to taste

1. Season the chicken and brown it in the oil in a large skillet over medium-high heat, about 5 minutes per side. Remove.
2. Melt the butter and cook the shallot for 2 minutes. Add the wine and simmer until reduced by half.
3. Whisk in the broth, both mustards, cream and thyme.
4. Return the chicken and simmer 8–10 minutes until it reaches 165°F (74°C) and the sauce has thickened.

10 min prep · 25 min cook · contains milk.

• 4 tbsp butter
• 6 onions, thinly sliced
• 1/2 cup white wine
• 6 cups beef broth
• 2 sprigs thyme
• 1 bay leaf
• 4 slices baguette, toasted
• 1 1/2 cups Gruyère, grated
• salt, to taste
• black pepper, to taste

1. Melt the butter in a large pot and cook the onions over medium-low heat, stirring often, for 45–60 minutes until deep golden brown.
2. Add the wine and scrape up the browned bits, then add the broth, thyme and bay leaf. Simmer 20 minutes and season. Remove the thyme and bay leaf.
3. Heat the broiler. Ladle the soup into oven-safe bowls and top each with toast and cheese.
4. Broil 2–3 minutes until bubbling and browned.

15 min prep · 80 min cook · contains milk, gluten.

• 4 cups chicken broth, hot
• 1 pinch saffron
• 3 tbsp olive oil
• 1 onion, diced
• 1 bell pepper, red, diced
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1 cup crushed tomatoes
• 1 1/2 cups paella rice
• 1 lb shrimp, peeled and deveined
• 1/2 cup frozen peas
• 1 lemon, cut into wedges
• 2 tbsp parsley, chopped
• salt, to taste

1. Crumble the saffron into the hot broth.
2. In a 12–14-inch pan, cook the onion and pepper in the oil for 6 minutes. Add the garlic and paprika, then the tomatoes, and cook 3 minutes.
3. Stir in the rice for 1 minute, pour in the broth, season, stir once and spread the rice evenly. Simmer without stirring for 15–18 minutes.
4. Nestle in the shrimp and peas and cook 5–7 minutes until the shrimp are pink. Turn up the heat for the last 1–2 minutes to crisp the bottom, then rest 5 minutes. Serve with lemon and parsley.

15 min prep · 35 min cook · contains shellfish.

• 5 potatoes, russet, peeled and chunked
• 4 tbsp butter
• 1/2 cup milk
• 1 tbsp vegetable oil
• 1 onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 1/2 lb ground lamb
• 2 tbsp tomato paste
• 2 tbsp all-purpose flour
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 cup frozen peas
• salt, to taste
• black pepper, to taste

1. Boil the potatoes in salted water for 15–20 minutes until tender, then mash with the butter and milk and season.
2. Brown the lamb with the onion and carrots in the oil, about 10 minutes. Add the garlic, tomato paste and flour for 1 minute.
3. Add the broth, Worcestershire and thyme and simmer 10 minutes until thick. Stir in the peas. Heat the oven to 400°F (200°C).
4. Spread the filling in a baking dish, top with the mash and rough up the surface with a fork. Bake 20–25 minutes until golden and bubbling.

20 min prep · 50 min cook · contains milk, gluten, fish.

• 4 potatoes, russet, cut into thick chips
• 3 tbsp vegetable oil, divided
• 1 1/2 lb white fish fillet, such as cod or haddock
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1 1/2 cups panko
• 1 tsp paprika
• 1 lemon, cut into wedges
• salt, to taste
• black pepper, to taste

1. Heat the oven to 425°F (220°C). Toss the chips with 2 tbsp oil and salt and roast on a sheet pan for 20 minutes.
2. Season the fish. Mix the panko with the paprika and remaining oil. Coat the fish in flour, then egg, then panko.
3. Flip the chips and put the fish on a second lined pan. Bake both for 12–15 minutes until the fish flakes easily and reaches 145°F (63°C).
4. Serve with lemon wedges.

15 min prep · 35 min cook · contains egg, gluten, fish.

• 8 pork sausages
• 5 potatoes, russet, peeled and chunked
• 4 tbsp butter
• 1/2 cup milk
• 1 tbsp vegetable oil
• 2 onions, thinly sliced
• 1 tbsp all-purpose flour
• 1 1/2 cups beef broth
• 1 tsp Worcestershire sauce
• salt, to taste
• black pepper, to taste

1. Boil the potatoes in salted water for 15–20 minutes until tender, then mash with the butter and milk.
2. Meanwhile brown the sausages in the oil over medium heat, turning, for 12–15 minutes until cooked through to 160°F (71°C). Remove.
3. Cook the onions in the same pan for 10 minutes until soft and golden. Stir in the flour, then the broth and Worcestershire, and simmer until thickened.
4. Serve the sausages on the mash with plenty of onion gravy.

10 min prep · 30 min cook · contains milk, gluten, fish.

• 1 lb pork shoulder, thinly sliced
• 2 stalks lemongrass, finely minced
• 4 cloves garlic, minced, divided
• 1 shallot, minced
• 5 tbsp fish sauce, divided
• 1/4 cup sugar, divided
• 1 tbsp vegetable oil
• 2 limes, juiced
• 1/2 cup water
• 1 Thai chile, sliced
• 8 oz rice vermicelli
• 2 cups lettuce, shredded
• 1 cucumber, cut into matchsticks
• 1 carrot, cut into matchsticks
• 1/2 cup mint, leaves
• 1/2 cup cilantro, leaves
• 1/4 cup roasted peanuts, chopped

1. Marinate the pork with the lemongrass, 3 cloves of garlic, the shallot, 2 tbsp fish sauce, 2 tbsp sugar and the oil for at least 30 minutes.
2. For the dipping sauce, stir the water, lime juice, remaining fish sauce, sugar and garlic and the chile until the sugar dissolves.
3. Cook the vermicelli according to the package, rinse under cold water and drain.
4. Cook the pork in a very hot skillet or under the broiler, 2–3 minutes per side, until caramelized and cooked through. Build bowls with lettuce, noodles, vegetables, herbs and pork, and top with peanuts and dipping sauce.

25 min prep · 10 min cook · contains nuts, fish.

• 4 tbsp all-purpose flour
• 2 tbsp cocoa powder
• 2 tbsp sugar
• 1/4 tsp baking powder
• 1 pinch salt
• 3 tbsp milk
• 2 tbsp vegetable oil
• 1/4 tsp vanilla extract
• 1 tbsp chocolate chips

1. Mix the flour, cocoa, sugar, baking powder and salt in a large mug.
2. Stir in the milk, oil and vanilla until smooth, then the chocolate chips.
3. Microwave 60–90 seconds until risen and just set on top; microwaves vary, so start checking early.
4. Cool 1 minute before eating.

3 min prep · 2 min cook · contains milk, gluten.

• 5 apples, tart, peeled and sliced
• 2 tbsp sugar
• 1 tsp ground cinnamon
• 1/2 lemon, juiced
• 1 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup brown sugar
• 1/2 cup butter, cold, cubed
• 1 pinch salt

1. Heat the oven to 375°F (190°C). Toss the apples with the sugar, cinnamon and lemon juice in a baking dish.
2. Rub the flour, oats, brown sugar, salt and butter together with your fingertips until clumpy.
3. Scatter the topping over the apples.
4. Bake 40–45 minutes until golden and bubbling. Cool 10 minutes before serving.

15 min prep · 40 min cook · contains milk, gluten.

• 1 cup graham cracker crumbs
• 3 tbsp butter, melted
• 8 oz cream cheese, softened
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 lemon, zested and juiced
• 3/4 cup heavy cream, cold
• 1 cup mixed berries

1. Mix the crumbs with the melted butter and press into the bottom of 6 small glasses.
2. Beat the cream cheese, powdered sugar, vanilla, lemon zest and juice until smooth.
3. Whip the cream to soft peaks and fold it into the cream cheese mixture.
4. Spoon over the crusts, chill at least 2 hours and top with berries.

20 min prep · 0 min cook · contains milk, gluten.

• 3 bananas, very ripe
• 1/3 cup butter, melted
• 3/4 cup brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/4 tsp salt
• 1 1/2 cups all-purpose flour
• 1/2 tsp ground cinnamon

1. Heat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
2. Mash the bananas, then stir in the butter, brown sugar, egg and vanilla.
3. Sprinkle over the baking soda and salt, stir, then fold in the flour and cinnamon until just combined.
4. Bake 55–65 minutes until a skewer comes out clean. Cool 10 minutes in the pan.

15 min prep · 60 min cook · contains milk, egg, gluten.

• 1 cup butter, softened
• 3/4 cup sugar
• 3/4 cup brown sugar
• 2 eggs
• 2 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 2 cups chocolate chips

1. Heat the oven to 375°F (190°C) and line two baking sheets.
2. Beat the butter and both sugars until fluffy, 2–3 minutes, then beat in the eggs and vanilla.
3. Whisk the flour, baking soda and salt, mix into the butter, then stir in the chocolate chips.
4. Scoop 2-tablespoon balls 2 inches apart and bake 9–11 minutes until the edges are golden but the centers are soft. Cool 5 minutes on the sheet.

15 min prep · 12 min cook · contains milk, egg, gluten.

• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 1/3 cup cocoa powder
• 1/2 cup all-purpose flour
• 1/4 tsp salt
• 1/4 tsp baking powder
• 1/2 cup chocolate chips

1. Heat the oven to 350°F (175°C) and line an 8-inch square pan with parchment.
2. Melt the butter and stir in the sugar, eggs and vanilla.
3. Beat in the cocoa, flour, salt and baking powder, then fold in the chocolate chips.
4. Spread in the pan and bake 20–25 minutes until just set; do not overbake. Cool completely before cutting.

15 min prep · 25 min cook · contains milk, egg, gluten.

• 1/2 cup arborio rice
• 4 cups milk
• 1/3 cup sugar
• 1 pinch salt
• 1 tsp vanilla extract
• 1/3 cup raisins
• 1/2 tsp ground cinnamon

1. Combine the rice, milk, sugar and salt in a heavy pot and bring to a gentle simmer.
2. Cook, stirring often so it does not catch, for 30–35 minutes until thick and creamy.
3. Stir in the vanilla and raisins.
4. Serve warm or chilled, dusted with cinnamon.

5 min prep · 35 min cook · contains milk.

• 2 1/4 tsp powdered gelatin, 1 envelope
• 3 tbsp water, cold
• 2 cups heavy cream
• 1 cup milk
• 1/3 cup sugar
• 1 tsp vanilla extract
• 1 cup mixed berries

1. Sprinkle the gelatin over the cold water and leave 5 minutes to soften.
2. Heat the cream, milk and sugar until steaming but not boiling.
3. Take it off the heat, whisk in the gelatin until fully dissolved and add the vanilla.
4. Pour into 6 ramekins and chill at least 4 hours until set. Serve with berries.

15 min prep · 5 min cook · contains milk.

• 1 cup heavy cream, cold
• 2/3 cup powdered sugar
• 1 tsp vanilla extract
• 16 oz mascarpone
• 1 1/2 cups brewed coffee, strong, cooled
• 24 ladyfingers
• 2 tbsp cocoa powder

1. Whip the cream, powdered sugar and vanilla to soft peaks.
2. Beat the mascarpone briefly until smooth, then fold in the whipped cream.
3. Dip the ladyfingers in the coffee for 1–2 seconds each and lay half in an 8-inch square dish. Spread with half the cream. Repeat the layers.
4. Chill at least 6 hours or overnight, then dust with cocoa before serving.

25 min prep · 0 min cook · contains milk, egg, gluten.

• 1 cup all-purpose flour
• 2 eggs
• 1 1/4 cups milk
• 2 tbsp butter, melted, plus more for the pan
• 1 tbsp sugar
• 1 pinch salt
• 1/2 cup chocolate hazelnut spread, optional, to fill

1. Blend the flour, eggs, milk, butter, sugar and salt until smooth. Rest 30 minutes if you have time.
2. Heat an 8-inch nonstick skillet over medium heat and brush with butter.
3. Pour in about 1/4 cup batter and swirl to coat the pan thinly. Cook 1 minute until the edges lift, flip and cook 30 seconds.
4. Fill with chocolate spread, or lemon and sugar, and fold.

10 min prep · 20 min cook · contains milk, egg, gluten.

• 1/2 cup butter
• 6 peaches, peeled and sliced
• 1 1/4 cups sugar, divided
• 1/2 lemon, juiced
• 1 tsp ground cinnamon
• 1 cup all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1 cup milk

1. Heat the oven to 350°F (175°C). Melt the butter in a 9x13-inch dish in the oven.
2. Toss the peaches with 1/4 cup sugar, the lemon juice and cinnamon.
3. Whisk the flour, remaining sugar, baking powder, salt and milk and pour over the melted butter without stirring.
4. Spoon the peaches over the batter and bake 40–45 minutes until golden and set.

15 min prep · 45 min cook · contains milk, gluten.

• 1 cup sticky rice
• 1 can coconut milk, 13.5 oz, divided
• 1/3 cup sugar
• 1/2 tsp salt
• 1 tsp cornstarch
• 2 mangoes, ripe, sliced
• 1 tsp sesame seeds

1. Soak the rice in water for at least 4 hours, then drain.
2. Steam the rice in a cloth-lined steamer for 20–25 minutes until tender and translucent.
3. Warm three-quarters of the coconut milk with the sugar and most of the salt until dissolved, without boiling. Pour over the hot rice, cover and leave 20 minutes to absorb.
4. Simmer the remaining coconut milk with a pinch of salt and the cornstarch until slightly thick. Serve the rice with mango, drizzle with the sauce and sprinkle with sesame seeds.

10 min prep · 25 min cook · contains sesame.

• 2 scoops vanilla ice cream
• 1/2 cup brewed coffee, hot espresso
• 1 oz dark chocolate, optional, shaved

1. Chill two small glasses or cups.
2. Put a scoop of ice cream in each.
3. Pour the hot espresso over the ice cream, top with chocolate and serve immediately.

2 min prep · 3 min cook · contains milk.

• 1 cup water
• 1/2 cup sugar, divided
• 1/2 tsp salt
• 2 tbsp vegetable oil
• 1 cup all-purpose flour
• 3 cups vegetable oil, for frying
• 1 tsp ground cinnamon

1. Bring the water, 2 tbsp sugar, the salt and 2 tbsp oil to a boil. Take off the heat and stir in the flour until a smooth ball forms. Cool 5 minutes.
2. Heat the frying oil to 375°F (190°C) in a deep pot. Mix the remaining sugar with the cinnamon.
3. Spoon the dough into a piping bag with a large star tip and pipe 5-inch lengths into the oil, snipping with scissors.
4. Fry 2–3 minutes, turning, until deep golden. Drain briefly and roll in the cinnamon sugar.

15 min prep · 20 min cook · contains gluten.

• 1 lb strawberries, hulled and sliced
• 1/3 cup sugar, divided
• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup butter, cold, cubed
• 1 3/4 cups heavy cream, divided
• 1 tsp vanilla extract

1. Toss the strawberries with 2 tbsp sugar and leave 20 minutes to get juicy.
2. Heat the oven to 425°F (220°C). Whisk the flour, 3 tbsp sugar, baking powder and salt, rub in the butter, then stir in 3/4 cup cream until it just comes together.
3. Pat the dough 1 inch thick, cut 6 rounds and bake 12–15 minutes until golden.
4. Whip the remaining cream with the vanilla and remaining sugar. Split the biscuits and fill with strawberries and cream.

20 min prep · 15 min cook · contains milk, gluten.

• 1 can chickpeas, 15 oz, drained and rinsed
• 1/4 cup tahini
• 1 lemon, juiced
• 1 clove garlic
• 1/2 tsp ground cumin
• 2 tbsp olive oil
• 3 tbsp water, ice-cold
• salt, to taste
• 1 pinch paprika
• 2 carrots, cut into sticks
• 1 cucumber, cut into sticks
• 1 bell pepper, cut into strips

1. Blend the tahini and lemon juice for 1 minute until creamy.
2. Add the garlic, cumin, salt and chickpeas and blend, then stream in the cold water until very smooth, 2–3 minutes.
3. Spread on a plate, drizzle with the olive oil and dust with paprika.
4. Serve with the carrot, cucumber and pepper sticks.

15 min prep · 0 min cook · contains sesame.

• 1 cup rolled oats
• 1/2 cup peanut butter
• 1/3 cup honey
• 1/2 cup chocolate chips
• 2 tbsp chia seeds
• 1 tsp vanilla extract

1. Stir everything together in a bowl until evenly combined.
2. Chill 30 minutes so the mixture is easier to handle.
3. Roll into 12 balls and keep in the fridge for up to a week.

10 min prep · 0 min cook · contains milk, gluten, nuts.

• 1 can chickpeas, 15 oz, drained and rinsed
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt

1. Heat the oven to 400°F (200°C). Dry the chickpeas very well with a towel and remove any loose skins.
2. Toss with the oil and spread on a sheet pan.
3. Roast 25–35 minutes, shaking halfway, until crunchy.
4. Toss with the paprika, garlic powder and salt while hot. They crisp more as they cool.

5 min prep · 30 min cook · contains none of the major allergens.

• 3 avocados, ripe
• 1 lime, juiced
• 1/4 red onion, finely diced
• 1 jalapeño, seeded and minced
• 1 tomato, seeded and diced
• 2 tbsp cilantro, chopped
• salt, to taste
• 4 cups tortilla chips

1. Mash the avocados with the lime juice and salt, leaving some chunks.
2. Fold in the onion, jalapeño, tomato and cilantro.
3. Taste for salt and lime and serve right away with chips.

10 min prep · 0 min cook · contains none of the major allergens.

• 1 baguette, sliced 1/2 inch thick
• 4 tomatoes, diced
• 2 cloves garlic, 1 minced, 1 halved
• 8 leaves basil, sliced
• 3 tbsp olive oil, divided
• 1 tsp balsamic vinegar
• salt, to taste
• black pepper, to taste

1. Mix the tomatoes, minced garlic, basil, 2 tbsp oil, the vinegar, salt and pepper. Let stand 10 minutes.
2. Brush the bread with the remaining oil and toast under the broiler or in a grill pan until golden, 1–2 minutes per side.
3. Rub the warm toast with the cut garlic clove.
4. Spoon the tomatoes on just before serving.

15 min prep · 5 min cook · contains gluten.

• 3 tbsp vegetable oil
• 1/2 cup popcorn kernels
• 1/2 tsp salt
• 2 tbsp butter, optional, melted

1. Heat the oil and 3 kernels in a large pot over medium-high heat, covered.
2. When those kernels pop, add the rest, shake to coat, and cover with the lid slightly ajar.
3. Shake now and then. When popping slows to 2–3 seconds between pops, take it off the heat.
4. Toss with salt, and melted butter if you like.

1 min prep · 5 min cook · contains none of the major allergens.

• 6 eggs
• 3 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1/2 tsp apple cider vinegar
• salt, to taste
• black pepper, to taste
• 1 pinch paprika

1. Put the eggs in a pot, cover with cold water by 1 inch and bring to a boil. Cover, take off the heat and leave 12 minutes.
2. Cool in ice water, peel and halve lengthwise.
3. Mash the yolks with the mayonnaise, mustard, vinegar, salt and pepper until smooth.
4. Spoon or pipe back into the whites and dust with paprika.

15 min prep · 12 min cook · contains egg.

• 1 lb frozen edamame, in pods
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 tsp salt

1. Boil the edamame for 4–5 minutes and drain well.
2. Warm the sesame oil, garlic and pepper flakes in a skillet for 1 minute.
3. Toss in the edamame and salt and serve warm. Pop the beans out of the pods to eat.

2 min prep · 5 min cook · contains soy, sesame.

• 2 cups cherry tomatoes
• 8 oz fresh mozzarella, small balls
• 24 leaves basil
• 1 tbsp olive oil
• 2 tbsp balsamic glaze
• salt, to taste
• black pepper, to taste

1. Thread a tomato, a folded basil leaf and a mozzarella ball onto each small skewer.
2. Arrange on a platter, drizzle with the oil and season.
3. Drizzle with balsamic glaze just before serving.

15 min prep · 0 min cook · contains milk.

• 10 oz frozen spinach, thawed and squeezed dry
• 1 can artichoke hearts, 14 oz, drained and chopped
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 cup mozzarella, shredded, divided
• 1/2 cup parmesan, grated
• 2 cloves garlic, minced
• salt, to taste
• black pepper, to taste

1. Heat the oven to 375°F (190°C).
2. Mix the cream cheese, sour cream, mayonnaise, garlic, parmesan and half the mozzarella until smooth, then fold in the spinach and artichokes. Season.
3. Spread in a small baking dish and top with the remaining mozzarella.
4. Bake 20–25 minutes until bubbling and golden. Serve with chips, bread or vegetables.

10 min prep · 25 min cook · contains milk, egg.

• 4 flour tortillas, 8-inch
• 2 tbsp butter, melted
• 3 tbsp sugar
• 1 tsp ground cinnamon
• 1/2 lb strawberries, diced
• 2 kiwis, peeled and diced
• 1 apple, diced
• 1 mango, diced
• 1 lime, juiced
• 1 tbsp honey

1. Heat the oven to 350°F (175°C). Brush the tortillas with the butter, sprinkle with the sugar and cinnamon and cut each into 8 wedges.
2. Bake on a sheet pan for 8–10 minutes until crisp. They harden as they cool.
3. Toss the strawberries, kiwi, apple and mango with the lime juice and honey.
4. Serve the salsa with the cinnamon chips.

15 min prep · 10 min cook · contains milk, gluten.

• 1 cucumber, grated
• 1 1/2 cups Greek yogurt
• 2 cloves garlic, grated
• 1 tbsp olive oil
• 1/2 lemon, juiced
• 2 tbsp dill, chopped
• salt, to taste
• 4 pitas

1. Squeeze the grated cucumber in a towel to remove as much water as possible.
2. Mix it with the yogurt, garlic, oil, lemon juice, dill and salt.
3. Warm the pita in a dry pan or oven and cut into wedges.
4. Serve the tzatziki with the warm pita.

15 min prep · 5 min cook · contains milk, gluten.

• 4 tomatoes, seeded and diced
• 1/2 onion, finely diced
• 1 jalapeño, minced
• 1/4 cup cilantro, chopped
• 1 lime, juiced
• salt, to taste
• 4 cups tortilla chips

1. Mix the tomatoes, onion, jalapeño and cilantro.
2. Add the lime juice and salt and let stand 10 minutes for the flavors to mingle.
3. Serve with tortilla chips, or spoon over tacos and eggs.

15 min prep · 0 min cook · contains none of the major allergens.

• 2 sweet potatoes, cut into 1/4-inch sticks
• 1 tbsp cornstarch
• 2 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• salt, to taste

1. Heat the oven to 425°F (220°C) and line a sheet pan.
2. Toss the sweet potatoes with the cornstarch, then the oil and spices.
3. Spread in a single layer without crowding and bake 15 minutes. Flip and bake 10–15 minutes more until crisp at the edges.
4. Sprinkle with salt and serve hot.

10 min prep · 25 min cook · contains none of the major allergens.

• 2 oz rice vermicelli
• 1/2 lb shrimp, peeled and deveined
• 8 rice papers
• 8 leaves lettuce
• 1/2 cup mint, leaves
• 1/2 cup cilantro, leaves
• 1 cucumber, cut into matchsticks
• 1 carrot, cut into matchsticks
• 1/4 cup hoisin sauce
• 2 tbsp peanut butter

1. Cook the vermicelli according to the package and rinse in cold water. Simmer the shrimp for 2 minutes until pink, cool and halve lengthwise.
2. Dip a rice paper sheet in warm water for a few seconds until just pliable and lay it on a damp board.
3. Lay 3 shrimp halves along the middle, then lettuce, noodles, herbs, cucumber and carrot. Fold in the sides and roll up tightly. Repeat.
4. For the sauce, whisk the hoisin and peanut butter with warm water until dippable.

25 min prep · 5 min cook · contains gluten, nuts, shellfish, soy.

• 1 lb shrimp, peeled and deveined
• 1/3 cup olive oil
• 6 cloves garlic, thinly sliced
• 1/2 tsp red pepper flakes
• 1/2 tsp smoked paprika
• 2 tbsp dry sherry
• 1/2 lemon, juiced
• 2 tbsp parsley, chopped
• salt, to taste
• 1 baguette, to serve

1. Warm the oil, garlic and pepper flakes in a skillet over medium-low heat until the garlic is fragrant and just starting to turn golden, about 3 minutes.
2. Raise the heat to medium-high, add the shrimp, paprika and salt and cook 1–2 minutes per side until pink.
3. Add the sherry and lemon juice and let it bubble for 30 seconds.
4. Scatter with parsley and serve sizzling, with bread for the garlicky oil.

5 min prep · 8 min cook · contains gluten, shellfish.

• 6 cups tortilla chips
• 1 can black beans, 15 oz, drained and rinsed
• 2 cups Monterey Jack, shredded
• 1 jalapeño, sliced
• 1/2 cup salsa
• 1/2 cup sour cream
• 1 avocado, diced
• 2 green onions, sliced

1. Heat the oven to 400°F (200°C) and line a sheet pan.
2. Spread the chips in an even layer and scatter with the beans, cheese and jalapeño.
3. Bake 8–10 minutes until the cheese has melted.
4. Top with spoonfuls of salsa and sour cream, the avocado and green onion and serve at once.

10 min prep · 10 min cook · contains milk.