Free Recipe Cookbook — Macros & 1-Tap Shopping

$King Ranch Chicken Casserole$

King Ranch Chicken Casserole

Tex-mex · 60 min · chicken · high-protein

Ingredients & steps ↓

4 cups Cooked shredded chicken
10, torn Corn tortillas
1 can (10.5 oz) Canned cream of chicken soup
1 can (10 oz) Canned diced tomatoes with green chiles
1, diced Yellow onion
1, diced Green bell pepper
2 cups Shredded cheddar cheese
3/4 cup Chicken broth
1 tsp Ground cumin
2 tbsp Vegetable oil

Preheat the oven to 350F. Saute the onion and bell pepper in oil until soft, about 6 minutes.
Stir in the cream of chicken soup, tomatoes with green chiles, chicken broth, and cumin, and simmer 3 minutes.
Fold in the shredded chicken.
Layer half the torn tortillas in a 9x13 dish, top with half the chicken mixture and half the cheese, then repeat.
Cover with foil and bake 25 minutes.
Uncover and bake until bubbly and golden, about 10 more minutes.

View full recipe →

Korean Cucumber and Sesame Noodle Salad

Korean · 30 min · vegetarian, dairy-free

Ingredients & steps ↓

2 large Cucumber
200g Rice noodles
2 tbsp Sesame oil
3 tbsp Soy sauce (gluten-free)
1 tbsp Rice vinegar
1 tsp Honey
2 tbsp Toasted sesame seeds
2 stalks Green onion

Cook the rice noodles according to package instructions. Drain and rinse with cold water to cool.
While noodles cook, thinly slice the cucumbers and chop the green onions.
In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, and honey to make the dressing.
In a large bowl, combine the cooled noodles, cucumbers, green onions, and dressing. Toss well to combine.
Sprinkle toasted sesame seeds over the salad before serving.

View full recipe →

Korean Savory Breakfast Rice Bowl

Korean · 30 min · vegetarian, dairy-free

Ingredients & steps ↓

4 cups Cooked jasmine rice
4 large Eggs
2 tbsp Soy sauce
1 tbsp Sesame oil
2 stalks Green onions
1 medium Carrots
½ cup Kimchi
1 tbsp Vegetable oil
to taste Salt
to taste Pepper

Cook jasmine rice according to package instructions and set aside.
Thinly slice the carrots and chop the green onions.
Heat vegetable oil in a large skillet over medium heat. Add carrots and sauté for 3-4 minutes until tender.
Push vegetables to the side and crack eggs into the skillet, scrambling until just set. Mix eggs with vegetables.
Add cooked rice to the skillet, stirring to combine with vegetables and eggs.
Season the mixture with soy sauce, sesame oil, salt, and pepper. Stir well to evenly coat.
Serve rice mixture in bowls topped with chopped green onions and a side of kimchi.

View full recipe →

Korean Savory Egg Pancakes (Gyeran Banchan)

Korean · 25 min · vegetarian, dairy-free, keto, low-carb

Ingredients & steps ↓

6 large Eggs
3 stalks Green onions
1 small Carrots
1 tbsp Soy sauce
1 tsp Sesame oil
2 tbsp Vegetable oil
a pinch Salt
a pinch Black pepper

Chop the green onions and julienne the carrot into thin strips.
In a large mixing bowl, beat the eggs thoroughly. Add soy sauce, sesame oil, salt, and pepper, mixing well.
Stir in the chopped green onions and carrots into the beaten eggs.
Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat.
Pour half of the egg mixture into the skillet, spreading evenly. Cook for about 3-4 minutes until the edges are set.
Flip the pancake carefully and cook for another 2-3 minutes until fully cooked and golden brown.
Repeat with the remaining egg mixture.
Cut into slices and serve hot.

View full recipe →

Korean Savory Egg Toasts (Gyeran Jang)

Korean · 20 min · vegetarian, dairy-free, low-carb

Ingredients & steps ↓

4 slices Bread slices
4 large Eggs
2 stalks Green onions
1 tsp Soy sauce
1 tsp Sesame oil
to taste Salt
to taste Pepper
1 tbsp Cooking oil

Toast the bread slices until golden and set aside.
Crack the eggs into a bowl, add chopped green onions, soy sauce, sesame oil, salt, and pepper. Whisk until well combined.
Heat cooking oil in a skillet over medium heat.
Pour the egg mixture into the skillet and cook until slightly set but still soft, about 2-3 minutes.
Place the toasted bread slices on a plate. Spoon the cooked egg mixture over each slice.
Serve immediately, garnished with extra green onions if desired.

View full recipe →

Korean Savory Rice Bowl with Egg and Vegetables

Korean · 25 min · vegetarian, dairy-free

Ingredients & steps ↓

4 cups Cooked jasmine rice
4 large Eggs
2 medium Carrots
2 cups Spinach
4 stalks Green onions
2 tbsp Soy sauce
1 tbsp Sesame oil
1 tbsp Cooking oil (vegetable or canola)
to taste Salt and pepper

Grate or julienne the carrots. Chop the spinach and green onions. In a large skillet, heat cooking oil over medium heat.
Add the carrots and cook for 3-4 minutes until slightly softened. Add the spinach and cook for another 2 minutes until wilted.
Push the vegetables to one side of the skillet. Crack the eggs into the cleared side, scramble, and cook until just set.
Add the cooked rice to the skillet with vegetables and eggs. Drizzle soy sauce and sesame oil over the mixture. Stir to combine and heat through for 2-3 minutes.
Taste and adjust seasoning with salt and pepper as needed.
Serve the rice mixture in bowls, garnished with chopped green onions.
Optional: Add a drizzle of additional sesame oil or a splash of hot sauce for extra flavor.

View full recipe →

Korean Scallion Egg Toasts

Korean · 20 min · vegetarian, dairy-free

Ingredients & steps ↓

4 slices Bread slices
2 large Eggs
2 stalks Scallions
1 tbsp Soy sauce
1 tbsp Vegetable oil
to taste Salt
to taste Black pepper

Chop the scallions finely and set aside.
In a small bowl, beat the eggs with soy sauce, salt, and pepper.
Heat 1/2 tablespoon of vegetable oil in a non-stick pan over medium heat.
Dip each bread slice into the beaten egg mixture, ensuring both sides are coated.
Place the coated bread slices into the pan and cook until golden brown on both sides, about 2-3 minutes per side.
Remove the toasts from the pan, then pour the remaining egg mixture into the pan, spreading evenly.
Sprinkle chopped scallions over the eggs and cook until just set, about 2 minutes.
Serve the scallion eggs over the toasted bread slices for a savory breakfast.

View full recipe →

Korean Scallion Pancake Rolls (Pajeon Wraps)

Korean · 30 min · vegetarian, vegan, dairy-free

Ingredients & steps ↓

1 bunch scallions
1 cup all-purpose flour
3/4 cup water
2 tbsp soy sauce
1 tsp sesame oil
1 cup cooked rice
1 small carrot
1 small cucumber
2 tsp hot sauce or Gochujang

Slice scallions thinly and julienne carrot and cucumber.
Mix flour, water, soy sauce, and sesame oil to make a smooth batter.
Heat a non-stick skillet over medium heat and pour in a thin layer of batter, cooking until golden on both sides to make a pancake.
Repeat to make 4 pancakes.
Lay each pancake flat, spread a small spoon of cooked rice over half, add scallions, carrots, and cucumbers, then roll tightly into wraps.
Serve with a side of hot sauce or Gochujang for dipping.
Optionally, cut wraps into halves for easier eating.

View full recipe →

Korean Spicy Beef and Vegetable Stir-Fry (Paleo)

Korean · 40 min · beef · gluten-free, dairy-free, low-carb, high-protein

Ingredients & steps ↓

1 lb sirloin beef
2 large bell peppers
2 medium zucchini
2 large carrots
4 garlic cloves
1 inch piece fresh ginger
3 tbsp coconut aminos
2 tbsp sesame oil
1 tsp red pepper flakes
2 stalks green onions
to taste salt

Thinly slice the sirloin beef across the grain. Mince garlic and grate ginger.
Slice bell peppers, zucchini, and carrots into thin strips.
Heat sesame oil in a large skillet or wok over medium-high heat. Add garlic and ginger; sauté for 30 seconds.
Add beef strips to the skillet; cook until browned, about 3-4 minutes.
Add sliced vegetables and stir-fry for another 5-7 minutes until tender but crisp.
Pour coconut aminos over the mixture, add red pepper flakes, and stir well to coat everything evenly.
Cook for another 2-3 minutes to let flavors meld. Adjust seasoning with salt if needed.
Slice green onions and garnish over the stir-fry before serving.

View full recipe →

Korean Spicy Cucumber and Tofu Salad Bowl

Korean · 35 min · tofu · vegetarian, vegan, dairy-free, low-carb

Ingredients & steps ↓

14 oz Firm tofu
2 large Cucumber
1 large Carrot
3 stalks Green onion
2 tbsp Sesame oil
1 tbsp Gochugaru (Korean chili flakes)
2 tbsp Soy sauce (gluten-free)
1 tbsp Rice vinegar
1 tsp Sesame seeds

Drain and press the tofu to remove excess water, then cut into small cubes.
Dice the cucumber and julienne the carrot.
Heat 1 tablespoon of sesame oil in a skillet over medium heat. Add the tofu cubes and cook until golden brown, about 5-7 minutes.
In a large bowl, combine the cooked tofu, cucumber, and carrot.
In a small bowl, whisk together soy sauce, rice vinegar, remaining sesame oil, and gochugaru to make the dressing.
Pour the dressing over the vegetables and tofu, tossing gently to combine.
Chop the green onions and sprinkle over the salad along with sesame seeds.
Serve immediately or chilled for a refreshing, spicy, gluten-free Korean-inspired bowl.

View full recipe →

Korean Spicy Garlic Pork Bowls

Korean · 40 min · pork · dairy-free, high-protein

Ingredients & steps ↓

1 lb Pork shoulder or pork loin
4 cloves Garlic cloves
3 tbsp Gochujang (Korean chili paste)
2 tbsp Soy sauce
1 tbsp Sesame oil
1 tsp Brown sugar
3 stalks Green onions
4 cups Cooked rice
1 tbsp Sesame seeds

Slice the pork into thin strips. Mince the garlic and chop the green onions.
In a bowl, mix gochujang, soy sauce, sesame oil, brown sugar, and minced garlic to make the marinade.
Toss the pork strips in the marinade and let sit for at least 10 minutes.
Heat a large skillet over medium-high heat. Add the marinated pork and cook until browned and cooked through, about 8-10 minutes.
While the pork cooks, prepare bowls with cooked rice. Chop the green onions and set aside.
Once the pork is ready, spoon it over the rice. Garnish with chopped green onions and sesame seeds.
Serve immediately, optionally with extra gochujang for spice.

View full recipe →

Korean Spicy Garlic Pork Stir-Fry (Paleo)

Korean · 40 min · beef · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

1 lb Pork loin or tenderloin
2 cups sliced Bell peppers (red and green)
2 medium Zucchini
4 Garlic cloves
1 inch piece Ginger root
3 tbsp Coconut aminos
1 tbsp Sesame oil
1 tsp Red pepper flakes
2 stalks Green onions

Slice the pork into thin strips. Mince garlic and ginger. Slice bell peppers and zucchini. Chop green onions.
Heat sesame oil in a large skillet or wok over medium-high heat.
Add pork strips and cook until browned, about 5-7 minutes.
Add garlic and ginger; cook for 1 minute until fragrant.
Stir in bell peppers and zucchini; cook for another 5-7 minutes until vegetables are tender.
Pour in coconut aminos and add red pepper flakes; stir well and cook for 2-3 minutes to combine flavors.
Taste and adjust seasoning if needed. Garnish with chopped green onions before serving.

View full recipe →

Korean Spicy Garlic Shrimp Stir-Fry

Korean · 40 min · shrimp · pescatarian, gluten-free, dairy-free, keto, low-carb

Ingredients & steps ↓

1 lb shrimp (peeled and deveined)
2 bell peppers (mixed colors)
2 zucchini
4 garlic cloves
3 tbsp coconut aminos
1 tbsp sesame oil
1 tsp red pepper flakes
2 green onions
to taste salt

Peel and devein the shrimp if not already prepared.
Slice bell peppers and zucchini into thin strips. Mince the garlic cloves. Chop green onions.
Heat sesame oil in a large skillet over medium-high heat. Add garlic and red pepper flakes, sauté for 30 seconds until fragrant.
Add shrimp to the skillet and cook for 3-4 minutes until they turn pink and are cooked through.
Add the sliced bell peppers and zucchini to the skillet. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
Pour in coconut aminos and toss everything together to coat evenly. Cook for another 2 minutes.
Taste and adjust salt if needed. Garnish with chopped green onions.
Serve hot over cauliflower rice or on its own.

View full recipe →

Korean Spicy Gochujang Chicken Stir-Fry

Korean · 40 min · chicken · dairy-free, low-carb, high-protein

Ingredients & steps ↓

1 lb boneless chicken thighs
2 medium carrots
2 (assorted colors) bell peppers
1 large onion
3 garlic cloves
1-inch piece fresh ginger
2 tbsp gochujang (Korean chili paste)
2 tbsp coconut aminos or coconut soy sauce
1 tbsp sesame oil
1 tbsp olive oil
2 stalks green onions
1 tsp sesame seeds

Dice the chicken thighs into bite-sized pieces. Thinly slice the carrots, bell peppers, and onion. Mince the garlic and ginger. Chop the green onions for garnish.
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 8 minutes. Remove and set aside.
In the same skillet, add a little more oil if needed. Sauté garlic and ginger until fragrant, about 1 minute.
Add the sliced vegetables to the skillet and stir-fry for about 5-7 minutes until tender-crisp.
Return the cooked chicken to the skillet. Stir in gochujang, coconut aminos, sesame oil, and a splash of water to create a sauce. Cook for another 5 minutes, stirring to coat evenly.
Taste and adjust seasoning as needed. Remove from heat.
Garnish with chopped green onions and sesame seeds before serving.
Serve hot, optionally with cauliflower rice for a paleo-friendly meal.

View full recipe →

Korean Spicy Napa Cabbage Stir-Fry

Korean · 40 min · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓

4 cups, chopped Napa cabbage
2 medium, sliced Carrots
2 (any color), sliced Bell peppers
3, minced Garlic cloves
1 inch, minced Ginger root
3 tbsp Coconut aminos
1 tsp Gochugaru (Korean red pepper flakes)
1 tbsp Sesame oil
2, sliced Green onions
to taste Salt

Heat sesame oil in a large skillet or wok over medium-high heat.
Add minced garlic and ginger; sauté for 1 minute until fragrant.
Add sliced carrots and bell peppers; stir-fry for 5 minutes until slightly tender.
Add chopped Napa cabbage, coconut aminos, gochugaru, and a pinch of salt; stir well.
Cook for another 10-15 minutes, stirring occasionally, until cabbage is wilted and flavors meld.
Taste and adjust seasoning with more coconut aminos or salt as needed.
Remove from heat and garnish with sliced green onions.
Serve hot, optionally with cauliflower rice for a complete paleo meal.

View full recipe →

Korean Spicy Pork & Vegetable Stir-Fry

Korean · 40 min · pork · gluten-free, dairy-free, low-carb, high-protein

Ingredients & steps ↓

1 lb Pork loin or pork shoulder
2 Bell peppers (red, yellow, or green)
2 Zucchini
2 Carrots
4 Garlic cloves
1 inch piece Ginger root
3 tbsp Coconut aminos
1 tbsp Sesame oil
1 tsp Red pepper flakes
2 Green onions
to taste Salt
to taste Black pepper

Slice the pork into thin strips. Mince garlic and ginger. Slice bell peppers, zucchini, and carrots into thin strips. Chop green onions.
Heat sesame oil in a large skillet or wok over medium-high heat. Add pork strips and cook until browned, about 5-7 minutes.
Add minced garlic and ginger to the skillet; sauté for 1 minute until fragrant.
Add sliced vegetables to the skillet. Stir-fry for 5-7 minutes until vegetables are tender but still crisp.
Pour coconut aminos over the stir-fry. Add red pepper flakes, salt, and black pepper. Toss everything to coat evenly.
Cook for an additional 3-5 minutes until flavors meld and pork is cooked through.
Remove from heat. Garnish with chopped green onions.
Serve hot, optionally with cauliflower rice for a complete paleo-friendly meal.

View full recipe →

Korean Spicy Pork Lettuce Wraps

Korean · 40 min · pork · keto, low-carb

Ingredients & steps ↓

1 lb Pork shoulder or pork loin, thinly sliced
8-12 leaves Lettuce leaves (butter or romaine)
1 cup Kimchi (preferably homemade or store-bought)
3 Garlic cloves, minced
2 tbsp Gochujang (Korean chili paste)
1 tbsp Sesame oil
1 tbsp Soy sauce or coconut aminos (gluten-free)
2 Green onions, chopped
to taste Black pepper

In a bowl, combine minced garlic, gochujang, sesame oil, soy sauce, and black pepper to create the marinade.
Add the sliced pork to the marinade, mixing well to coat evenly. Let it marinate for about 10 minutes.
Heat a skillet over medium-high heat. Add the marinated pork and cook until browned and cooked through, about 8-10 minutes.
While the pork cooks, rinse and dry lettuce leaves, preparing them for wrapping.
Once the pork is done, remove from heat and stir in chopped green onions.
To assemble, place a spoonful of pork and kimchi into each lettuce leaf, then wrap and serve.
Optional: Garnish with additional green onions or a splash of sesame oil.

View full recipe →

Korean Spicy Pork Lettuce Wraps (Paleo)

Korean · 40 min · pork · gluten-free, keto, low-carb

Ingredients & steps ↓

1 pound Ground pork
1 tablespoon Korean chili flakes (gochugaru)
3 Garlic cloves
3 Green onions
1 Carrot
1 teaspoon Sesame oil
2 tablespoons Liquid aminos or coconut aminos
to taste Salt
8 leaves Iceberg lettuce or butter lettuce

1. Mince garlic and finely slice green onions; grate or julienne the carrot.
2. In a large skillet, heat sesame oil over medium-high heat. Add ground pork and cook until browned, about 5-7 minutes.
3. Add minced garlic, sliced green onions, and grated carrot to the skillet. Cook for another 3-4 minutes, stirring frequently.
4. Stir in gochugaru, liquid aminos, and salt. Cook for 2-3 minutes until well combined and heated through.
5. While filling is cooking, rinse and dry lettuce leaves. Arrange on a serving plate.
6. Spoon generous amounts of the pork mixture onto each lettuce leaf.
7. Serve immediately, allowing everyone to make their own wraps.
8. Optional: Garnish with additional green onions or sesame seeds.

View full recipe →

Korean Spicy Pork and Cabbage Stir-Fry

Korean · 40 min · pork · dairy-free, high-protein

Ingredients & steps ↓

1 lb Pork shoulder or pork loin
4 cups shredded Napa cabbage
2 medium Carrots
3 stalks Green onions
3 Garlic cloves
2 tbsp Gochujang (Korean chili paste)
2 tbsp Soy sauce
1 tbsp Sesame oil
1 tbsp Vegetable oil
1 tsp Sesame seeds

Slice the pork into thin strips. Mince the garlic and julienne the carrots. Chop the green onions.
In a large skillet or wok, heat vegetable oil over medium-high heat. Add pork and cook until browned, about 5-7 minutes.
Add garlic and carrots to the skillet; cook for another 2 minutes until fragrant.
Stir in gochujang, soy sauce, and sesame oil. Mix well to coat the pork and vegetables.
Add the shredded cabbage to the skillet; stir-fry until cabbage is wilted and tender, about 5 minutes.
Taste and adjust seasoning if needed; add more soy sauce or gochujang for heat as desired.
Remove from heat. Garnish with sliced green onions and sprinkle sesame seeds on top.
Serve hot over steamed rice or alone for a spicy, savory meal.

View full recipe →

Korean Spicy Pork and Vegetable Stir-Fry

Korean · 40 min · pork · dairy-free

Ingredients & steps ↓

1 lb Pork shoulder or pork loin, thinly sliced
2 cups Bell peppers (red and green), sliced
1 cup Carrots, julienned
1 medium Onion, sliced
4 Garlic cloves, minced
2 tbsp Gochujang (Korean chili paste)
2 tbsp Soy sauce
1 tbsp Sesame oil
1 tbsp Vegetable oil
1 tbsp Sesame seeds, toasted
2 stalks Green onions, sliced

In a small bowl, mix gochujang, soy sauce, sesame oil, and a tablespoon of water to make the sauce. Set aside.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add sliced pork and cook until browned, about 5-7 minutes.
Add minced garlic and sliced onion to the skillet. Stir-fry for 2 minutes until fragrant.
Add sliced bell peppers and carrots to the skillet. Cook for another 5-7 minutes until vegetables are tender-crisp.
Pour the sauce over the cooked pork and vegetables. Toss well to coat everything evenly. Cook for another 3-5 minutes to heat through.
Remove from heat. Garnish with toasted sesame seeds and sliced green onions.
Serve hot over steamed rice or your favorite grain.

View full recipe →

Korean Spicy Sesame Chicken Lettuce Wraps

Korean · 40 min · chicken · gluten-free, keto, low-carb

Ingredients & steps ↓

1 lb boneless skinless chicken thighs
2 medium carrots
4 stalks scallions
3 garlic cloves
1 inch fresh ginger
3 tbsp coconut aminos
2 tsp sesame oil
1 tbsp sriracha or chili paste
1 tsp raw honey
8 large leaves iceberg lettuce or butter lettuce
1 tsp sesame seeds
1 tbsp olive oil
to taste salt
to taste black pepper

Dice the chicken thighs into small strips. Mince garlic and ginger. Julienne carrots and chop scallions.
Heat olive oil in a large skillet over medium-high heat. Add chicken strips and cook until browned, about 5-7 minutes.
Add garlic, ginger, and carrots to the skillet. Stir-fry for another 3-4 minutes until fragrant and slightly tender.
In a small bowl, whisk together coconut aminos, sriracha, honey, sesame oil, salt, and pepper to make the sauce.
Pour the sauce over the chicken and vegetables in the skillet. Cook for another 5-7 minutes, stirring occasionally, until sauce thickens slightly and chicken is cooked through.
While the sauce simmers, prepare lettuce leaves by washing and patting dry.
To serve, spoon the spicy chicken mixture into lettuce leaves, sprinkle with sesame seeds and chopped scallions.
Wrap and enjoy immediately for a fresh, paleo-friendly Korean-style dinner.

View full recipe →

Korean Spicy Sesame Chicken Salad

Korean · 40 min · chicken · dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

2 large boneless skinless chicken breasts
4 cups mixed salad greens
1 cucumber
2 carrots
2 tbsp sesame seeds
¼ cup fresh cilantro
2 tbsp olive oil
1 tsp gochugaru (Korean red pepper flakes)
3 cloves garlic
2 tbsp soy sauce (paleo-friendly or coconut aminos)
1 tsp honey (paleo-approved or omitted)

Preheat oven to 400°F (200°C). Slice chicken breasts into thin strips. In a bowl, mix 1 tbsp olive oil, 1 tsp gochugaru, minced garlic, 1 tbsp soy sauce or coconut aminos, and honey if using. Marinate chicken for 10 minutes.
Spread chicken strips on a baking sheet lined with parchment paper. Bake for 15-20 minutes until cooked through and slightly crispy.
While chicken is baking, prepare the salad: chop cucumber and carrots into thin matchsticks. Toss with mixed greens in a large salad bowl.
In a small bowl, whisk together remaining olive oil, soy sauce, minced garlic, and gochugaru to make the dressing.
Once chicken is done, let it cool slightly, then slice into bite-sized pieces.
Add cooked chicken to the salad bowl. Drizzle with the dressing and toss gently to combine.
Sprinkle sesame seeds and chopped cilantro over the top.
Serve immediately for a fresh, spicy, and protein-packed dinner.

View full recipe →

Korean Spicy Tofu & Vegetable Bibimbap Bowl

Korean · 30 min · tofu · vegetarian, vegan, dairy-free

Ingredients & steps ↓

14 oz Firm tofu
2 medium Carrots
2 small Zucchini
4 cups Spinach
1 cup Kimchi (vegan)
3 tbsp Gochujang (Korean chili paste)
2 tbsp Soy sauce
1 tbsp Sesame oil
4 cups Cooked rice (white or brown)
1 tbsp Sesame seeds
2 stalks Green onions

Press and cube the tofu. Marinate with 1 tbsp soy sauce and 1 tsp sesame oil for 5 minutes.
Dice carrots and zucchini. Sauté carrots and zucchini in a pan with 1 tsp sesame oil until tender, about 5 minutes.
In the same pan, add the marinated tofu and cook until golden brown, about 7-8 minutes.
In a separate pan, wilt the spinach with a splash of water for 2-3 minutes.
Mix gochujang with 1 tbsp soy sauce and a little water to make a spicy sauce.
Assemble the bowls by placing cooked rice at the bottom, topped with cooked tofu and vegetables, spinach, kimchi, and a drizzle of spicy gochujang sauce.
Garnish with chopped green onions and sesame seeds.

View full recipe →

Korean Spicy Tofu Bowl

Korean · 35 min · tofu · vegetarian, vegan, dairy-free

Ingredients & steps ↓

14 oz firm tofu
2 tbsp gochujang (Korean chili paste)
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp vegetable oil
3 cloves garlic
2 green onion
4 cups cooked rice

Drain and press the tofu to remove excess moisture, then cut into 1-inch cubes.
Heat vegetable oil in a large skillet over medium heat. Add tofu cubes and cook until golden brown on all sides, about 7-8 minutes.
While tofu cooks, mince garlic and chop green onions. In a small bowl, mix gochujang, soy sauce, sesame oil, and a splash of water to create the sauce.
Add garlic to the skillet and sauté for 30 seconds until fragrant. Pour the sauce over the tofu and stir to coat evenly. Cook for another 3-4 minutes until heated through.
Divide cooked rice among four bowls. Top each with the spicy tofu mixture, garnishing with chopped green onions.
Serve immediately for a hearty, flavorful vegan Korean lunch.

View full recipe →

Korean Spicy Tofu and Vegetable Bibimbap Bowl

Korean · 35 min · tofu · vegetarian, vegan, dairy-free

Ingredients & steps ↓

14 oz Firm tofu
2 medium Carrots
2 small Zucchini
4 cups Spinach
3 tbsp Gochujang (Korean chili paste)
2 tbsp Soy sauce
2 tsp Sesame oil
3 cloves Garlic
4 cups Cooked rice (white or brown)

Press and cube the tofu. Pan-fry until golden and crispy, then set aside.
Julienne the carrots and zucchini. Sauté separately in a little sesame oil until tender.
In a bowl, mix Gochujang, soy sauce, sesame oil, and minced garlic to create the spicy sauce.
Blanch the spinach in boiling water for 1 minute, then drain and lightly season with a pinch of salt.
Assemble bowls with a base of cooked rice. Top with the sautéed vegetables, tofu, and spinach.
Drizzle the spicy sauce over the top and garnish with sesame seeds if desired.
Mix everything before eating to combine flavors and enjoy a hearty, spicy Korean-inspired bowl.

View full recipe →

Korean Spicy Tofu and Vegetable Wraps

Korean · 35 min · tofu · vegetarian, vegan, dairy-free

Ingredients & steps ↓

14 oz Firm tofu
2 tbsp Korean chili paste (Gochujang)
2 medium Carrots
1 large Cucumber
8 large Lettuce leaves
8 sheets Rice paper wraps
2 tbsp Soy sauce (gluten-free)
1 tsp Sesame oil
2 cloves Garlic
2 stalks Green onions
1 tbsp Sesame seeds

Drain and press the tofu to remove excess moisture, then cut into thin strips.
In a bowl, mix gochujang, soy sauce, sesame oil, and minced garlic to create a marinade.
Marinate the tofu strips in the sauce for about 10 minutes.
While the tofu marinates, julienne the carrots and cucumber, and chop green onions.
Heat a non-stick skillet over medium heat and cook the tofu until browned and slightly crispy, about 5-7 minutes.
Warm the rice paper wraps in warm water until soft, about 10 seconds each.
Lay a rice paper on a flat surface, then layer with lettuce leaf, cooked tofu, carrots, cucumber, and green onions.
Fold in the sides and roll tightly to form a wrap. Repeat with remaining ingredients.
Sprinkle with sesame seeds and serve immediately with extra dipping sauce if desired.

View full recipe →

Korean Spinach and Egg Breakfast Wraps

Korean · 25 min · vegetarian, dairy-free, keto, low-carb

Ingredients & steps ↓

4 cups Fresh spinach
4 large Eggs
2 Green onions
1 teaspoon Sesame oil
1 tablespoon Soy sauce
to taste Salt
to taste Black pepper
1 teaspoon Vegetable oil

Wash the spinach thoroughly and chop the green onions finely.
In a bowl, whisk the eggs with soy sauce, a pinch of salt, and black pepper.
Heat vegetable oil in a large skillet over medium heat.
Add the chopped green onions and sauté for a minute until fragrant.
Add the spinach to the skillet and cook until wilted, about 2-3 minutes.
Pour the beaten eggs over the spinach and onions, tilting the pan to distribute evenly.
Cook for 3-4 minutes until the eggs are set, then gently roll or fold the omelette.
Slice into portions and serve warm, optionally wrapped in a tortilla or served with rice.

View full recipe →

Korean Spinach and Egg Rice Bowl

Korean · 30 min · vegetarian, dairy-free

Ingredients & steps ↓

4 cups Fresh spinach
4 large Eggs
2 cups Cooked jasmine rice
1 tablespoon Sesame oil
1 tablespoon Soy sauce (gluten-free, tamari)
2 cloves Garlic
to taste Salt
to taste Black pepper

Wash and drain the fresh spinach thoroughly.
In a large skillet, heat 1 teaspoon of sesame oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
Add spinach to the skillet, stirring until wilted, about 2-3 minutes. Season with a pinch of salt and a splash of soy sauce. Remove from heat and set aside.
In a small bowl, beat the eggs with a pinch of salt and pepper.
Heat a non-stick pan over medium heat and add a little sesame oil if desired. Pour in beaten eggs and scramble until just set, about 2-3 minutes.
Warm the cooked rice in the microwave or on the stovetop.
Assemble the bowls by placing a generous base of rice, topped with the sautéed spinach, and scrambled eggs on top.
Drizzle with a few drops of soy sauce and serve immediately.

View full recipe →

Korean Sweet Potato Noodle & Veggie Stir-Fry Bowl

Korean · 35 min · vegetarian, vegan, dairy-free

Ingredients & steps ↓

8 oz Sweet potato noodles (dangmyeon)
2 medium Carrots
2 Bell peppers (mixed colors)
1 large Zucchini
3 Garlic cloves
2 tbsp Sesame oil
3 tbsp Soy sauce (gluten-free)
1 tbsp Gochujang (Korean chili paste, gluten-free)
3 Green onions
1 tbsp Sesame seeds

Cook the sweet potato noodles according to package instructions. Drain and set aside.
While noodles cook, dice carrots, bell peppers, and zucchini into thin strips. Mince garlic and chop green onions.
Heat sesame oil in a large skillet or wok over medium-high heat. Add garlic and sauté for 30 seconds until fragrant.
Add carrots, bell peppers, and zucchini to the skillet. Stir-fry for about 5-7 minutes until vegetables are tender-crisp.
In a small bowl, whisk together soy sauce, Gochujang, and a tablespoon of water. Pour over vegetables and stir to combine.
Add cooked noodles to the skillet and toss everything together to coat evenly. Cook for another 2-3 minutes to heat through.
Remove from heat and garnish with chopped green onions and sesame seeds.
Serve hot in bowls, optionally with extra sesame seeds or sliced green onions.

View full recipe →

Korean Sweet Potato Noodle Salad Bowl

Korean · 35 min · vegetarian, dairy-free

Ingredients & steps ↓

200g Sweet potato noodles (dangmyeon)
2 medium Carrots
1 large Cucumber
3 stalks Green onions
2 tbsp Sesame oil
1 tbsp Gochujang (Korean chili paste)
1 tbsp Soy sauce (gluten-free)
1 tbsp Rice vinegar
1 tsp Honey
1 tbsp Sesame seeds
to taste Salt
to taste Black pepper

Bring a pot of water to boil. Add sweet potato noodles and cook for 8-10 minutes until tender. Drain and rinse with cold water to stop cooking. Set aside.
While noodles cook, julienne carrots and thinly slice cucumber. Chop green onions finely.
In a small bowl, whisk together sesame oil, gochujang, soy sauce, rice vinegar, honey, and a pinch of salt and pepper to make the dressing.
In a large mixing bowl, combine cooked noodles, carrots, cucumber, and green onions.
Pour the dressing over the salad and toss well to coat evenly.
Garnish with sesame seeds before serving.
Serve immediately or refrigerate for up to 30 minutes to allow flavors to meld.

View full recipe →

Korean Vegan Bibimbap Bowl

Korean · 35 min · tofu · vegetarian, vegan, dairy-free

Ingredients & steps ↓

2 cups Cooked jasmine rice
1 block (14 oz) Firm tofu
2 medium Carrots
4 oz Spinach
1 cup Mushrooms (shiitake or button)
3 tbsp Gochujang (Korean chili paste)
2 tbsp Soy sauce
1 tbsp Sesame oil
1 tbsp Sesame seeds
3 cloves Garlic

Cook the jasmine rice according to package instructions and set aside.
Cube the tofu and pan-fry in a little sesame oil until golden brown. Set aside.
Julienne the carrots and sauté in a little sesame oil until tender. Set aside.
Sauté sliced mushrooms and chopped garlic in sesame oil until cooked.
Blanch the spinach in boiling water for 1 minute, then drain and squeeze out excess water.
Mix the gochujang, soy sauce, and a teaspoon of sesame oil to make the sauce.
Assemble bowls with rice at the base, then arrange tofu, carrots, spinach, and mushrooms on top.
Drizzle with the spicy sauce, sprinkle with sesame seeds, and serve.

View full recipe →

Kung Pao Chicken

Chinese · 30 min · chicken · dairy-free, low-carb, high-protein

Ingredients & steps ↓

1 lb boneless chicken thigh, diced
1/2 cup roasted peanuts
8 dried red chilies
1 tsp Sichuan peppercorns
4, cut into pieces scallions
3 cloves, sliced garlic
2 tbsp light soy sauce
2 tbsp black rice vinegar
1 tbsp sugar
1 tbsp cornstarch
3 tbsp neutral oil

Toss diced chicken with 1 tbsp soy sauce and the cornstarch and marinate 15 minutes.
Whisk remaining soy, vinegar, sugar, and 2 tbsp water into a sauce.
Sear the chicken in 2 tbsp oil over high heat for 4 minutes until golden, then remove.
Add remaining oil and fry the dried chilies and Sichuan peppercorns 30 seconds until fragrant.
Add garlic and scallions, return the chicken, and pour in the sauce, tossing until glossy, 2 minutes.
Fold in the peanuts off the heat so they stay crunchy.

View full recipe →

LA Galbi Grilled Short Ribs

Korean · 275 min · beef · dairy-free, low-carb

Ingredients & steps ↓

2 lb flanken-cut beef short ribs
1/2 cup soy sauce
3 tbsp brown sugar
1 pear Asian pear, grated
6 cloves garlic cloves, minced
2 tbsp toasted sesame oil
3 stalks green onions
1 tbsp toasted sesame seeds

Blend soy sauce, brown sugar, grated pear, garlic, and sesame oil into a marinade.
Submerge the short ribs and marinate at least 4 hours or overnight in the fridge.
Heat a grill or grill pan to high, about 500F.
Grill the ribs 3 minutes per side until caramelized and charred at the edges.
Rest 2 minutes, then scatter with green onions and sesame seeds.
Serve with lettuce leaves and rice for wrapping.

View full recipe →

Labneh Breakfast Bowl with Za'atar and Olive Oil

Middle-eastern · 12 min · vegetarian

Ingredients & steps ↓

1 cup labneh (strained yogurt)
2 tsp za'atar spice blend
3 tbsp extra-virgin olive oil
2 Persian cucumbers
1 cup cherry tomatoes
1/4 cup Kalamata olives
2 tbsp fresh mint
2 rounds warm pita bread

Spread the labneh across the base of two shallow bowls, making a shallow well with the back of a spoon.
Drizzle generously with olive oil and dust with za'atar and a pinch of salt.
Dice the cucumbers and halve the cherry tomatoes.
Arrange the cucumbers, tomatoes, and olives around the labneh.
Tear the mint over the top and warm the pita.
Serve immediately, scooping labneh and vegetables with the bread.

View full recipe →

Labneh Toast with Za'atar and Olive Oil

Mediterranean · 10 min · vegetarian, vegan

Ingredients & steps ↓

2 slices whole-grain sourdough bread
1/2 cup labneh
2 tsp za'atar
1 tbsp extra-virgin olive oil
6, halved cherry tomatoes
1/2, sliced cucumber
1/4, for zest lemon

Toast the sourdough slices until crisp and golden.
Spread a thick layer of labneh over each warm slice.
Drizzle with olive oil and sprinkle generously with za'atar.
Top with halved cherry tomatoes and cucumber slices.
Finish with a little lemon zest and a pinch of salt, then serve immediately.

View full recipe →

Lamb Keema Matar

Indian · 50 min · lamb · gluten-free, dairy-free, low-carb

Ingredients & steps ↓

1 1/2 lb ground lamb
1.5 cups frozen green peas
2 medium yellow onion
10 oz canned crushed tomatoes
2 tbsp ginger-garlic paste
2 tsp ground cumin
1 tbsp ground coriander
2 tsp garam masala
3 tbsp neutral oil

Saute chopped onion in oil over medium heat 7 minutes until golden.
Add ginger-garlic paste and cook 1 minute, then stir in cumin and coriander.
Raise heat, add ground lamb and brown well 8 minutes, breaking up clumps.
Add crushed tomatoes and 1/2 cup water; simmer 12 minutes until the mixture is dry-ish and glossy.
Stir in peas and garam masala, cook 5 minutes, and season with salt.

View full recipe →

Lamb Kleftiko

Greek · 195 min · lamb · gluten-free, high-protein

Ingredients & steps ↓

2 lb lamb shoulder, cubed
3 russet potatoes
1 lemon
5 garlic cloves
1 tbsp dried oregano
4 tbsp olive oil
4 oz feta cheese
1 red onion
2 bay leaves

Toss lamb with olive oil, lemon juice, sliced garlic, oregano, salt, and pepper.
Cut potatoes and onion into chunks and layer with the lamb on a large sheet of parchment set in a roasting pan.
Add bay leaves and crumbled feta, then wrap the parchment into a sealed parcel.
Roast at 325F for 2 1/2 hours, until the lamb is fork-tender, then open the parcel.
Raise heat to 425F and roast 15 more minutes to brown the lamb and potatoes.
Rest 10 minutes and serve from the parcel.

View full recipe →

Lamb Kofta with Cucumber Tzatziki

Mediterranean · 35 min · lamb · gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓

1 lb ground lamb
1/2, grated yellow onion
3 garlic cloves
1 tsp ground cumin
1/2 tsp ground cinnamon
1/4 cup, chopped fresh parsley
1 cup plain Greek yogurt
1/2, grated cucumber
1/2, juiced lemon
1 tbsp extra-virgin olive oil

Mix the lamb with grated onion, 2 minced garlic cloves, cumin, cinnamon, parsley, and salt until combined.
Shape the mixture around skewers or into 12 oval patties.
Grill or pan-sear over medium-high heat for 4 to 5 minutes per side until browned and cooked through (160°F).
Squeeze the grated cucumber dry and stir it into the yogurt with the remaining garlic clove, grated, plus lemon juice, olive oil, and salt to make tzatziki.
Serve the kofta hot with the tzatziki for dipping.

View full recipe →

Lamb Rogan Josh

Indian · 105 min · lamb · gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓

1.5 lb boneless lamb shoulder
1/2 cup plain yogurt
2 medium yellow onion
1 tbsp kashmiri chili powder
2 tsp ground fennel
1 tsp ground ginger
4 green cardamom pods
2 tbsp ginger-garlic paste
3 tbsp neutral oil

Brown cubed lamb in oil over medium-high heat in batches, 8-10 minutes total; set aside.
Add cardamom to the pan, then sliced onion, and cook 8 minutes until deep golden.
Stir in ginger-garlic paste, chili powder, fennel and ground ginger; cook 1 minute until fragrant.
Whisk yogurt and add off-heat to prevent splitting, then return lamb with 1.5 cups water.
Cover and simmer gently 60 to 75 minutes, adding a splash of water if it dries out, until lamb is fork-tender and the gravy has reddened and thickened; season with salt.

View full recipe →

Lamb Tagine with Prunes and Toasted Almonds

African · 130 min · lamb · dairy-free, high-protein

Ingredients & steps ↓

2 lb lamb shoulder, cubed
2 medium yellow onion
1 cup pitted prunes
1/2 cup blanched almonds
1 tsp ground cinnamon
1 tsp ground ginger
2 tbsp honey
1 tbsp toasted sesame seeds
3 tbsp olive oil

Season lamb with salt, cinnamon, and ginger. Brown in batches in olive oil over medium-high heat, about 8 minutes total.
Add sliced onions and cook 6 minutes until soft, scraping the browned bits from the bottom.
Pour in 2 cups water, cover, and simmer on low 1 1/2 hours until the lamb is fork-tender, topping up with a splash of water if it dries out.
Meanwhile toast the almonds in a dry pan over medium until golden, 4 minutes; set aside.
Add prunes and honey, then reduce uncovered 10 minutes into a glossy sauce.
Scatter almonds and sesame seeds over the top and serve with couscous.

View full recipe →

Lamb and Apricot Stew with Almonds

Mediterranean · 90 min · lamb · dairy-free, high-protein

Ingredients & steps ↓

1.25 lb lamb shoulder, cubed
1, diced yellow onion
3/4 cup dried apricots
1 tsp ground cinnamon
1 tsp ground cumin
1 (14 oz) can canned diced tomatoes
1 cup whole-wheat couscous
1/4 cup, toasted slivered almonds
2 tbsp extra-virgin olive oil

Brown the seasoned lamb in olive oil in a heavy pot over medium-high heat, then remove.
Soften the onion in the same pot for 5 minutes, then stir in the cinnamon and cumin.
Return the lamb with the tomatoes, apricots, and 1.5 cups water, and season with salt.
Cover and simmer gently for at least 1 hour, up to 1.5, until the lamb is fork-tender, adding a splash of water if the stew gets too thick.
Steam the couscous with boiling water for 5 minutes and fluff with a fork.
Serve the stew over couscous, topped with toasted slivered almonds.

View full recipe →

Larb Gai (Thai Chicken Salad)

Thai · 25 min · chicken · gluten-free, dairy-free, low-carb, high-protein

Ingredients & steps ↓

1 lb ground chicken
3 tbsp lime juice
2 tbsp fish sauce
2 tbsp toasted rice powder
3 shallots, thinly sliced
1/2 cup mint leaves
1/2 cup cilantro, chopped
3 green onions, sliced
1 tsp dried chili flakes
1/4 cup chicken stock

Heat the chicken stock in a wok over medium heat, add the ground chicken, and break it up finely.
Cook 6 to 8 minutes until the chicken is fully cooked and the liquid mostly evaporates.
Remove from heat and let cool 3 minutes so the herbs will not wilt.
Stir in lime juice, fish sauce, toasted rice powder, and chili flakes.
Fold in the shallots, mint, cilantro, and green onions and serve with sticky rice and raw cabbage.

View full recipe →

Lebanese Mujadara with Crispy Onions

Middle-eastern · 55 min · beans · vegetarian, gluten-free

Ingredients & steps ↓

1.5 cups brown lentils
1 cup long-grain rice
3 large yellow onions
1.5 tsp ground cumin
1 tsp ground coriander
1/2 cup olive oil
to serve plain yogurt

Simmer lentils in 4 cups salted water until just tender, 20 minutes, then drain, reserving liquid.
Meanwhile fry thinly sliced onions in the oil over medium heat until deep brown and crisp, 15 minutes; drain on paper.
In the onion oil, toast cumin and coriander 30 seconds.
Add rice, lentils, and 2 cups of the reserved liquid; season with salt.
Cover and cook on low until the rice is tender and liquid absorbed, 18 minutes.
Fold in half the crispy onions and top the rest over the platter; serve with yogurt.

View full recipe →

Legumes Farcis Provencaux

French · 60 min · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓

2 bell peppers
2 zucchini
2 large tomatoes
1 1/2 cups cooked rice
1 diced yellow onion
3 cloves minced garlic
3 tbsp extra-virgin olive oil
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley

Heat the oven to 400F and halve the peppers, tomatoes, and zucchini, scooping out the centers.
Chop the scooped-out flesh and saute with the onion and garlic in olive oil until soft.
Stir in the cooked rice, basil, and parsley and season well with salt and pepper.
Fill each vegetable shell with the rice mixture and drizzle with a little more olive oil.
Bake for 30 to 35 minutes until the vegetables are tender and the tops are lightly browned.

View full recipe →

Lemon Butter Baked Tilapia With Rice And Asparagus

American · 30 min · fish · pescatarian, gluten-free, high-protein

Ingredients & steps ↓

1 3/4 lb tilapia fillets
1 1/2 cups long-grain white rice
1 lb asparagus, trimmed
6 1/2 tbsp butter
1 3/4 tbsp olive oil
2 lemons, sliced and juiced
1/4 cup grated Parmesan
3 tbsp parsley, chopped
1 tsp each garlic powder, paprika, salt, pepper

Cook the rice with 2 1/4 cups salted water, covered, 15 minutes, then rest 5 minutes and fluff.
Heat the oven to 425F and melt the butter with the lemon juice, garlic powder, paprika, salt, and pepper.
Pat the fillets dry, lay them on an oiled sheet pan without overlapping, and spoon half the lemon butter over them.
Toss the asparagus with the oil, arrange it around the fish, and lay lemon slices over everything.
Bake 12 to 14 minutes, until the fish is opaque and flakes into large pieces at a gentle nudge from a fork.
Scatter the Parmesan over the asparagus and broil 90 seconds until it browns.
Spoon the remaining lemon butter over the fish and serve on the rice with parsley.

View full recipe →

Lemon Meringue Tart

French · 255 min · vegetarian

Ingredients & steps ↓

1 1/4 cups all-purpose flour
1/3 cup powdered sugar
16 tbsp, divided unsalted butter
4 lemons
6 (3 whole, 3 separated) large eggs
1 3/4 cups, divided granulated sugar
2 tbsp cornstarch
1/4 tsp cream of tartar
1/2 tsp vanilla extract

Stir the flour, powdered sugar, and 1/2 tsp salt with 10 tbsp melted butter into a soft dough. Press it evenly into a 9-inch tart pan, up the sides and across the base, and chill 20 minutes.
Bake the chilled shell at 350F for 22-25 minutes until golden and sandy-crisp. Leave the oven on at 325F.
Whisk the 3 whole eggs and 3 yolks (save those whites) with 1 cup of the sugar, the cornstarch, 1 tbsp lemon zest, and 3/4 cup lemon juice. Cook over medium-low, whisking constantly, 6-8 minutes until thick and 170F.
Off the heat, whisk in the remaining 6 tbsp butter one piece at a time, then pour the curd into the shell and bake 10 minutes at 325F until just set with a slight center wobble.
Cool 30 minutes on the counter, then chill at least 2 hours until the curd slices clean — the wait is part of the recipe, not a suggestion.
For the meringue, whisk the 3 egg whites with the remaining 3/4 cup sugar and the cream of tartar in a heatproof bowl set over simmering water until the mixture reaches 160F, then whip off-heat to stiff, glossy peaks with the vanilla. Swoop over the chilled tart and brown with a torch or 1-2 minutes under a hot broiler, watching the whole time.

View full recipe →

Lemon Pepper Chicken Bowls With Rice And Roasted Broccoli

American · 40 min · chicken · gluten-free, high-protein

Ingredients & steps ↓

1 2/3 lb boneless skinless chicken breasts, cubed
1 1/2 cups brown rice
1 lb 2 oz broccoli, cut in florets
4 tbsp olive oil
2 lemons, juiced and zested
1/3 cup grated Parmesan
1 1/2 tbsp butter
2 tsp each coarse black pepper, garlic powder, salt

Simmer the brown rice in 3 cups salted water, covered, 35 minutes, or start it first if your package runs longer; it is done when the grains split slightly and no water remains.
Heat the oven to 450F. Toss the broccoli with 2 tbsp oil and a heavy pinch of salt and spread it cut-side down on a hot sheet pan.
Roast 18 minutes, without stirring, until the flat faces are deeply browned and the stems yield to a knife.
Toss the chicken with the remaining oil, the black pepper, garlic powder, salt, and lemon zest.
Sear it in a wide skillet over medium-high in a single layer, 3 minutes undisturbed, then toss and cook 3 minutes more until browned all over and reading 165F.
Kill the heat, add the butter and lemon juice, and swirl until a glossy sauce forms in the pan.
Build the bowls with rice, chicken and its pan sauce, broccoli, and a shower of Parmesan.

View full recipe →

Lemon-Garlic Shrimp Pasta

Italian · 25 min · shrimp · pescatarian, high-protein

Ingredients & steps ↓

12 oz linguine
1 lb large shrimp, peeled
6 cloves garlic, minced
4 tbsp butter
2 tbsp olive oil
1 large lemon, juiced and zested
1/2 cup dry white wine or broth
1/4 cup parsley, chopped
1/4 tsp red pepper flakes
to taste kosher salt

Cook linguine in salted water to al dente. Reserve 1/2 cup pasta water; drain.
Pat shrimp dry; season with salt. In a wide skillet, melt 2 tbsp butter + olive oil over medium-high.
Add shrimp in a single layer; cook 90 sec per side until pink. Remove to a plate.
Add garlic + red pepper flakes; cook 30 sec. Pour in wine, scrape pan, reduce 1 min. Add remaining butter, lemon juice, zest. Toss in pasta + shrimp + parsley; loosen with pasta water as needed.

View full recipe →