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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

Greek Yogurt with Grapefruit & Honey

A light, refreshing breakfast bowl pairing tart grapefruit with creamy Greek yogurt and a drizzle of golden honey. Simple, elegant, and satisfying.

8 minEasy200 cal

Recipes Categories Ingredients

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Made at Innolope

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

Mushroom & Cheese Quesadilla

A vegetarian quesadilla filled with sautéed mushrooms, melted cheese, and peppers. Quick to make and perfect for a satisfying lunch.

18 minEasy480 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

Blistered Shishito Peppers

Pan-charred mild shishito peppers with crispy blistered skin, finished with ponzu sauce and sesame. A simple, elegant appetizer that highlights the pepper's subtle sweetness.

13 minEasy80 cal

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