Roasted poblano peppers stuffed with cheese and topped with a light tomato sauce. A vegetarian Mexican classic with perfect balance of flavors.
Simple, summery pasta with fresh tomato sauce, garlic, and basil.
Charred corn kernels tossed with creamy mayo, cotija cheese, and lime. This street food favorite is quick, fresh, and bursting with Mexican flavors.
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.
Creamy risotto with earthy mushrooms, finished with butter and parmesan.
The quintessential Greek salad — chunky vegetables, creamy feta and Kalamata olives dressed in olive oil.
Protein-packed quinoa tossed with roasted vegetables, chickpeas and lemon tahini dressing.
Layers of ripe tomato, fresh mozzarella and basil with good olive oil and balsamic.
Classic vichyssoise-style smooth leek and potato soup — serve hot or chilled.
The best use of leftover rice in the entire world — day-old rice makes the most incredible fried rice!
Rustic Tuscan soup combining stale bread with ripe tomatoes and olive oil.
Fluffy eggs folded with fresh tomatoes and herbs — a simple Greek breakfast staple.