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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 minMoyen350 cal

Pasta with Fresh Tomato Sauce

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

20 minFacile380 cal

Recettes 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 minFacile310 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 minFacile480 cal

Nut-Free Mushroom Risotto

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

40 minMoyen380 cal

Greek Salad

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

10 minFacile310 cal

Quinoa Power Salad

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

35 minFacile410 cal

Caprese Salad

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

8 minFacile340 cal

Leek & Potato Soup

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

35 minFacile250 cal

Egg Fried Rice

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

15 minFacile420 cal

Pappa al Pomodoro

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

30 minFacile320 cal

Strapatsada (Scrambled Eggs with Tomatoes)

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

25 minFacile220 cal

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