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Chiles Rellenos

Roasted poblano peppers stuffed with cheese and topped with a light tomato sauce. A vegetarian Mexican classic with perfect balance of flavors.

50 minMedium350 cal

Pasta with Fresh Tomato Sauce

Simple, summery pasta with fresh tomato sauce, garlic, and basil.

20 minEasy380 cal

Recipes Categories Ingredients

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Mexican

Esquites Corn Bowl

Charred corn kernels tossed with creamy mayo, cotija cheese, and lime. This street food favorite is quick, fresh, and bursting with Mexican flavors.

18 minEasy310 cal

Huevos Rancheros

Fried eggs on crispy corn tortillas with fire-roasted salsa and black beans — a classic Mexican breakfast-lunch that's bold, satisfying and utterly comforting.

25 minEasy480 cal

Nut-Free Mushroom Risotto

Creamy risotto with earthy mushrooms, finished with butter and parmesan.

40 minMedium380 cal

Greek Salad

The quintessential Greek salad — chunky vegetables, creamy feta and Kalamata olives dressed in olive oil.

10 minEasy310 cal

Quinoa Power Salad

Protein-packed quinoa tossed with roasted vegetables, chickpeas and lemon tahini dressing.

35 minEasy410 cal

Caprese Salad

Layers of ripe tomato, fresh mozzarella and basil with good olive oil and balsamic.

8 minEasy340 cal

Leek & Potato Soup

Classic vichyssoise-style smooth leek and potato soup — serve hot or chilled.

35 minEasy250 cal

Egg Fried Rice

The best use of leftover rice in the entire world — day-old rice makes the most incredible fried rice!

15 minEasy420 cal

Pappa al Pomodoro

Rustic Tuscan soup combining stale bread with ripe tomatoes and olive oil.

30 minEasy320 cal

Strapatsada (Scrambled Eggs with Tomatoes)

Fluffy eggs folded with fresh tomatoes and herbs — a simple Greek breakfast staple.

25 minEasy220 cal

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