Cookbook

Baked Lemon Herb Cod with Green Beans

· 30 min · fish · pescatarian, gluten-free, dairy-free, low-carb, high-protein

Ingredients & steps ↓

• 3 skinless cod fillets
• 1 fresh lemon
• 1 lb green beans
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• to taste salt
• to taste pepper

1. Preheat oven to 400°F and line a baking sheet with aluminum foil.
2. Pat cod fillets dry and season both sides with salt, pepper, garlic powder, and oregano.
3. Place fillets on baking sheet, drizzle with 1/2 tbsp olive oil, and squeeze lemon juice over.
4. Bake for 12-15 minutes until fish flakes easily with a fork and internal temp reaches 145°F.
5. While fish bakes, toss green beans with remaining olive oil, salt, and pepper.
6. After 10 min, add green beans to oven or bake separately at 400°F for 10 min.
7. Serve fish with lemon wedges and side of green beans.

View full recipe →

＋ Save this recipe

Shop ingredients

Baked Macaroni and Cheese

American · 50 min · vegetarian

Ingredients & steps ↓

• 1 lb elbow macaroni
• 3 cups sharp cheddar cheese, shredded
• 1 cup gruyere cheese, shredded
• 3 cups whole milk
• 5 tbsp unsalted butter
• 1/3 cup all-purpose flour
• 3/4 cup plain breadcrumbs
• 1.5 tsp salt

1. Preheat oven to 375F and cook macaroni 2 minutes shy of package directions; drain.
2. Melt 4 tbsp butter in a pot, whisk in flour, and cook 1 minute.
3. Gradually whisk in milk; simmer until thickened, 5 minutes.
4. Off heat, stir in cheddar and gruyere until smooth; add salt.
5. Fold in the pasta, then transfer to a buttered baking dish.
6. Toss breadcrumbs with remaining melted butter, scatter on top, and bake 25 minutes until bubbly.

View full recipe →

＋ Save this recipe

Shop ingredients

Baked Meatball Subs With Melted Mozzarella

American · 45 min · beef · high-protein

Ingredients & steps ↓

• 1 1/4 lb ground beef, 85% lean
• 3/4 cup panko breadcrumbs
• 1 large egg
• 1/2 cup grated Parmesan
• 4 cloves garlic
• 1/2 yellow onion
• 1 jar (24 oz) jarred pasta sauce
• 4 hoagie rolls
• 8 oz shredded mozzarella
• 1 tbsp olive oil
• 1/4 cup fresh parsley
• 2 tsp, 1 tsp, 1 tsp dried oregano, salt, black pepper

1. Heat the oven to 400F and mix the beef, panko, egg, Parmesan, grated onion, minced garlic, oregano, salt, and pepper with your hands until just combined; overworking makes them springy.
2. Roll 16 golf-ball meatballs and set them on an oiled sheet pan.
3. Roast 15 to 18 minutes, until browned on top and firm to a poke, 160F at the center.
4. Warm the pasta sauce in a wide pan, slide the meatballs in, and simmer 8 minutes, until the sauce clings and the meatballs are glossy.
5. Split the rolls without cutting all the way through and toast cut side up 3 minutes, until dry to the touch.
6. Spoon four meatballs and plenty of sauce into each roll and blanket with mozzarella.
7. Broil 3 to 4 minutes, until the cheese is bubbling with brown freckles, then scatter parsley over the top.

View full recipe →

＋ Save this recipe

Shop ingredients

Baked Portobello Caps Stuffed With Ricotta, Spinach And Provolone

American · 45 min · vegetarian, gluten-free, low-carb, high-protein

Ingredients & steps ↓

• 8 large, stems and gills removed portobello mushroom caps
• 2 cups whole milk ricotta
• 8 oz, shredded provolone cheese
• 6 oz, torn fresh mozzarella
• 3/4 cup grated parmesan
• 12 oz baby spinach
• 1/2 cup heavy cream
• 2/3 cup olive oil
• 3/4 cup, chopped walnuts
• 2 cups, halved cherry tomatoes
• 5 cloves, minced garlic
• 1/2 cup, torn fresh basil
• 2 tsp dried oregano
• 2 tsp kosher salt
• 1 tsp black pepper

1. Heat the oven to 400F. Scrape the gills out of the caps with a spoon so they do not weep black liquid into the filling, brush them inside and out with a third of the olive oil, and season.
2. Roast the caps gill-side down on a sheet pan for 10 minutes, then turn them over and pour off any water that has collected in them.
3. Meanwhile cook the garlic in 2 tablespoons of the oil for 30 seconds, wilt in the spinach over 3 minutes, and press out every bit of liquid, which is the difference between a stuffed mushroom and a soggy one.
4. Fold the drained spinach into the ricotta with the provolone, parmesan, cream, oregano, walnuts, salt and pepper.
5. Mound the filling into the caps, top with the mozzarella and tomatoes, drizzle with the remaining oil, and bake 15 to 18 minutes until the tops are browned and bubbling. Finish with the basil.

View full recipe →

＋ Save this recipe

Shop ingredients

Baked Rigatoni With Italian Sausage And Peppers

American · 45 min · pork · high-protein

Ingredients & steps ↓

• 1 lb bulk Italian sausage
• 14 oz rigatoni
• 3 cups marinara sauce
• 2 1/2 cups shredded mozzarella
• 2/3 cup grated Parmesan
• 2 bell peppers
• 1 medium yellow onion
• 1 1/2 tbsp olive oil
• 1 tsp each red pepper flakes and oregano

1. Heat the oven to 425°F and bring a large pot of salted water to a boil.
2. Brown the sausage in the oil over medium-high heat, breaking it into rough chunks, until the pieces are crusted and no pink remains, 7 minutes.
3. Add the peppers and onion and cook until they slump and pick up color, 6 minutes, then stir in the oregano and pepper flakes.
4. Boil the rigatoni two minutes short of the package time so it stays firm; it will finish in the oven.
5. Reserve a cup of pasta water, drain, and toss the pasta with the sausage mixture, marinara, Parmesan and a splash of the water until everything is loosely coated.
6. Spread it in a 9x13 dish and cover with the mozzarella.
7. Bake 15 to 18 minutes until the sauce bubbles up the sides and the cheese is browned in patches.
8. Rest 5 minutes so the sauce clings to the pasta instead of pooling.

View full recipe →

＋ Save this recipe

Shop ingredients

Baked Salmon with Asparagus

· 30 min · fish · pescatarian, gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 1 lb skinless salmon fillet
• 1 bunch asparagus
• 1/2 lemon
• 1 tbsp olive oil
• to taste salt
• to taste pepper

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
2. Place salmon fillet on the sheet. Drizzle with 1 tbsp olive oil, season with salt and pepper.
3. Arrange asparagus around salmon. Drizzle with remaining olive oil, season with salt and pepper.
4. Lay lemon slices on top of salmon.
5. Bake for 15-20 minutes until salmon flakes easily and asparagus is tender.
6. Serve hot with lemon wedges.

View full recipe →

＋ Save this recipe

Shop ingredients

Baked Spaghetti Casserole With Mushrooms And Mozzarella

American · 45 min · vegetarian, high-protein

Ingredients & steps ↓

• 14 oz box spaghetti
• 1 lb, sliced cremini mushrooms
• 24 oz jar marinara sauce
• 3 cups low-moisture mozzarella, shredded
• 3/4 cup whole-milk ricotta
• 3/4 cup grated Parmesan
• 3 tbsp unsalted butter
• 1 medium, diced yellow onion
• 1, diced green bell pepper
• 2 tbsp olive oil
• 1 tbsp total dried oregano, salt and black pepper

1. Boil the spaghetti 2 minutes shy of the box time so it still snaps when bent, then drain and toss with the butter.
2. Cook the mushrooms in the oil over high heat for 8 minutes without stirring much, until they release their liquid and it cooks away to browned edges.
3. Add the onion and bell pepper and cook 5 minutes until the pepper softens and the onion turns translucent.
4. Stir in the marinara and oregano and simmer 5 minutes until thick.
5. Fold the spaghetti into the sauce, then layer half into a buttered 9x13 dish, dot with the ricotta, and cover with the rest.
6. Blanket with mozzarella and Parmesan and bake at 375F for 30 minutes until the top is bubbling and browned in patches.
7. Rest 10 minutes so the casserole holds a clean square when cut.

View full recipe →

＋ Save this recipe

Shop ingredients

Baked Stuffed Flounder With Crab And Lemon Butter

American · 40 min · fish · pescatarian, high-protein

Ingredients & steps ↓

• 1 3/4 lb, thin flounder fillets
• 8 oz lump crab meat
• 1 sleeve, crushed buttery round crackers
• 8 tbsp unsalted butter
• 1/4 cup mayonnaise
• 1 large egg
• 1 cup dry long-grain white rice
• 1, zested and juiced lemon
• 3, sliced scallions
• 1 tbsp total Old Bay seasoning, salt and pepper

1. Cook the rice in 2 cups salted water, covered, for 18 minutes until tender and dry.
2. Gently fold the crab with two-thirds of the crushed crackers, the mayonnaise, egg, scallions, lemon zest and Old Bay, keeping the lumps intact.
3. Pat the fillets dry, season, and mound the stuffing at the wide end of each, then roll them up and set seam side down in a buttered baking dish.
4. Melt the butter with the lemon juice and pour it over the rolls, then scatter the remaining cracker crumbs on top.
5. Bake at 400F for 18 to 20 minutes until the crumbs are golden and the fish flakes cleanly when nudged with a fork.
6. Spoon the lemon butter from the dish back over the fish and serve on the rice.

View full recipe →

＋ Save this recipe

Shop ingredients

Baked Three-Cheese Mac for the Holiday Table

American · 85 min · vegetarian

Ingredients & steps ↓

• 1 1/2 lb elbow macaroni
• 12 oz (about 3 cups) sharp cheddar cheese, shredded
• 8 oz (about 2 cups) colby jack cheese, shredded
• 8 oz (about 2 cups) smoked gouda, shredded
• 2 cans (12 oz each) evaporated milk
• 1 cup whole milk
• 3 large eggs
• 6 tbsp unsalted butter
• 1 1/2 tsp smoked paprika
• 2 tsp ground mustard
• 1/4 tsp cayenne pepper

1. Heat the oven to 350F and butter a 9x13 baking dish with 1 tablespoon of the butter.
2. Boil the macaroni in well-salted water 2 minutes shy of the package time — it finishes cooking in the custard. Drain and toss with the remaining butter while hot.
3. Whisk the evaporated milk, whole milk, eggs, ground mustard, 1 teaspoon of the smoked paprika, cayenne, and 1 1/2 teaspoons salt into a smooth custard.
4. Toss the cheddar, colby jack, and smoked gouda together, then reserve 1 1/2 cups of the mix for the top. Fold the rest through the buttered macaroni.
5. Layer the macaroni into the dish, pour the custard evenly over so it seeps to the bottom, and blanket with the reserved cheese. Dust with the remaining 1/2 teaspoon smoked paprika.
6. Bake 35 to 40 minutes, until just set in the center with browned, crackly edges — the corner pieces go first, every year. Rest 10 minutes before serving so it slices instead of slides.

View full recipe →

＋ Save this recipe

Shop ingredients

Baked Turkey Sliders With Provolone And Poppy Butter

American · 35 min · turkey · high-protein

Ingredients & steps ↓

• 1 1/4 lb sliced deli turkey
• 12 slider rolls
• 9 oz sliced provolone
• 7 tbsp butter
• 2 tbsp Dijon mustard
• 1/2 small, grated yellow onion
• 1 tbsp poppy seeds
• 1 tsp each garlic powder and black pepper

1. Heat the oven to 350°F and butter a 9x13 dish.
2. Slice the whole slab of rolls in half horizontally, keeping them connected, and set the bottom half in the dish.
3. Layer half the provolone, all the turkey folded into loose ruffles, then the remaining provolone, and cap with the top slab.
4. Melt the butter with the mustard, grated onion, garlic powder and poppy seeds and whisk until it emulsifies.
5. Pour the butter evenly over the rolls and let it soak in for 5 minutes so the tops absorb rather than fry.
6. Cover with foil and bake 15 minutes, then uncover and bake 5 to 8 minutes more until the tops are glossy and deep golden and the cheese runs at the edges.
7. Cut apart along the seams and serve hot.

View full recipe →

＋ Save this recipe

Shop ingredients

Baked Ziti With Ricotta And Spinach

American · 60 min · vegetarian, high-protein

Ingredients & steps ↓

• 1 lb ziti or penne
• 32 oz marinara sauce
• 15 oz whole-milk ricotta
• 16 oz shredded low-moisture mozzarella
• 1 cup grated parmesan cheese
• 3/4 cup heavy cream
• 2 large eggs
• 1/3 cup olive oil
• 5 oz baby spinach
• 1 yellow onion
• 5 garlic cloves
• 2 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1/2 cup fresh basil leaves

1. Heat the oven to 400F. Boil the ziti in heavily salted water for two minutes less than the package says. It should still be chalky at the very center, because it will keep cooking in the sauce.
2. While the pasta boils, warm the olive oil in a large skillet and cook the diced onion 6 minutes until soft, then add the garlic, oregano, and pepper flakes for another minute.
3. Add the spinach by the handful, stirring until each addition wilts before adding more. Cook until the pan is dry again, about 3 minutes, so the casserole does not turn watery.
4. Pour in the marinara and the cream, bring to a simmer, and season with salt. Simmer 5 minutes until the sauce turns a dusty orange and thickens slightly.
5. In a separate bowl, beat the ricotta with the eggs, half the parmesan, a half teaspoon of salt, and plenty of black pepper until smooth.
6. Drain the pasta and fold it into the sauce along with a third of the mozzarella. Every noodle should be coated; add a splash of pasta water if it looks tight.
7. Spread half the pasta in a 9-by-13 dish, dollop the ricotta mixture over it in spoonfuls without spreading it flat, then add the rest of the pasta. Top with the remaining mozzarella and parmesan.
8. Bake 25 to 30 minutes, until the sauce bubbles up around the edges and the cheese is browned in patches. Rest 10 minutes before cutting so the slices hold together, then tear the basil over the top.

View full recipe →

＋ Save this recipe

Shop ingredients

Baked Ziti with Ricotta for Meal Prep

Italian · 75 min · beef · high-protein

Ingredients & steps ↓

• 1 lb ziti
• 1 lb ground beef
• 15 oz ricotta
• 2 cups shredded mozzarella
• 28 oz canned crushed tomatoes
• 1/2 cup parmesan
• 3 garlic cloves
• 2 tbsp olive oil
• 1 tsp dried oregano

1. Boil ziti until just under al dente and drain.
2. Brown ground beef with garlic in olive oil, then add crushed tomatoes and oregano; simmer 10 minutes.
3. Toss the pasta with the meat sauce and half the mozzarella.
4. Spread half in a baking dish, dollop with ricotta, then add the rest and top with mozzarella and parmesan.
5. Bake at 375F for 30 minutes until bubbling and golden.
6. Cool and portion into containers.

View full recipe →

＋ Save this recipe

Shop ingredients

Banh Mi Chay (Vegan Lemongrass Tofu Baguette)

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

Ingredients & steps ↓

• 12 oz firm tofu, sliced into planks
• 2 rolls Vietnamese baguettes
• 1 tbsp lemongrass, minced
• 2 tbsp soy sauce
• 2 tbsp vegan mayonnaise
• 1 cup pickled carrot and daikon
• 1 cucumber, sliced
• 1/2 cup cilantro sprigs
• 1 jalapeno, sliced

1. Press tofu 10 minutes, slice into planks, and marinate with lemongrass and soy sauce for 10 minutes.
2. Pan-fry the tofu over medium-high 4-5 minutes per side until golden and crisp.
3. Warm the baguettes in a 350F oven 3-4 minutes until crisp.
4. Split the baguettes and spread the inside with vegan mayonnaise.
5. Fill with tofu, pickled vegetables, cucumber, jalapeno, and cilantro.
6. Close and cut to serve.

View full recipe →

＋ Save this recipe

Shop ingredients

Banh Mi Ga Nuong (Lemongrass Chicken Baguette)

Vietnamese · 35 min · chicken · dairy-free

Ingredients & steps ↓

• 12 oz boneless chicken thighs
• 2 rolls Vietnamese baguettes
• 1 tbsp lemongrass, minced
• 2 tbsp fish sauce
• 1 tbsp honey
• 2 tbsp mayonnaise
• 1 cup pickled carrot and daikon
• 1 cucumber, sliced
• 1/2 cup cilantro sprigs
• 1 jalapeno, sliced

1. Marinate chicken with lemongrass, fish sauce, and honey for 15 minutes.
2. Pan-sear the chicken over medium-high 5-6 minutes per side to 165F, then slice.
3. Warm the baguettes in a 350F oven 3-4 minutes until crisp.
4. Split the baguettes and spread the inside with mayonnaise.
5. Fill with sliced chicken, pickled vegetables, cucumber, jalapeno, and cilantro.
6. Close and cut to serve.

View full recipe →

＋ Save this recipe

Shop ingredients

Banh Mi Op La (Fried Egg Baguette)

Vietnamese · 15 min · vegetarian, dairy-free

Ingredients & steps ↓

• 1 roll Vietnamese baguette or light baguette
• 2 eggs
• 1 tsp Maggi seasoning sauce
• 1/3 cup cucumber, sliced
• 1/4 cup cilantro sprigs
• 1/4 cup pickled carrot and daikon
• 1 tbsp mayonnaise
• 1 tbsp neutral oil

1. Warm the baguette in a 350F oven or toaster for 3-4 minutes until crisp outside.
2. Heat oil in a nonstick skillet over medium and fry the eggs sunny-side up, 3-4 minutes, keeping yolks runny.
3. Drizzle the eggs with Maggi seasoning in the last 30 seconds.
4. Split the warm baguette and spread the inside with mayonnaise.
5. Layer in cucumber, pickled carrot and daikon, and the fried eggs.
6. Top with cilantro and close the sandwich.

View full recipe →

＋ Save this recipe

Shop ingredients

Banh Mi Thit Nuong (Grilled Pork Baguette Sandwich)

Vietnamese · 35 min · pork · dairy-free

Ingredients & steps ↓

• 12 oz pork shoulder, thinly sliced
• 2 rolls Vietnamese baguettes
• 1 tbsp lemongrass, minced
• 2 tbsp fish sauce
• 1 tbsp sugar
• 2 tbsp mayonnaise
• 2 tbsp pate (pork liver)
• 1 cup pickled carrot and daikon
• 1 cucumber, sliced
• 1/2 cup cilantro sprigs

1. Marinate the pork with lemongrass, fish sauce, and sugar for 15 minutes.
2. Sear the pork over high heat 2-3 minutes per side until caramelized.
3. Warm the baguettes in a 350F oven 3-4 minutes until crisp.
4. Split each baguette and spread one side with mayonnaise and the other with pate.
5. Fill with grilled pork, pickled vegetables, cucumber, and cilantro.
6. Press closed and cut in half to serve.

View full recipe →

＋ Save this recipe

Shop ingredients

Barbacoa-Style Slow Roasted Lamb

Mexican · 345 min · lamb · dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 6 lb bone-in lamb shoulder
• 4 dried guajillo chiles
• 3 dried ancho chiles
• 2 chiles plus 1 tbsp sauce chipotles in adobo
• 1 large white onion
• 8 garlic cloves
• 2 tsp ground cumin
• 1 tbsp dried oregano
• 1/2 tsp ground cinnamon
• 3 bay leaves
• 1/4 cup apple cider vinegar
• 2 cups beef stock
• 24 corn tortillas
• 1 bunch fresh cilantro
• 2 limes

1. Stem and seed the guajillos and anchos, toast them in a dry skillet 30 seconds per side until fragrant, then soak in hot water 15 minutes until pliable.
2. Blend the soaked chiles with the chipotles and their sauce, half the onion, the garlic, cumin, oregano, cinnamon, vinegar, 1 cup of the stock, and 2 tsp salt into the smoky barbacoa adobo — it should be thick and brick-red.
3. Heat the oven to 300F. Cut deep slashes into the lamb shoulder and coat it heavily with the adobo, working it into every cut.
4. Set the lamb in a Dutch oven, pour the remaining 1 cup stock around it, tuck in the bay leaves, and cover tightly.
5. Roast 4 to 4 1/2 hours — no shortcuts on a shoulder — until a fork twists easily in the thickest part and the meat is pulling from the bone.
6. Uncover, raise the oven to 400F, and roast 20 minutes more to crisp and darken the edges.
7. Rest 20 minutes, then shred the meat off the bone. Skim the fat from the braising liquid, discard the bay leaves, and toss the shredded lamb back through the juices.
8. Warm the tortillas, dice the remaining onion half, chop the cilantro, and cut the limes into wedges. Serve build-your-own barbacoa tacos.

View full recipe →

＋ Save this recipe

Shop ingredients

Barbecue Baby Back Ribs With Buttered Corn

American · 160 min · high-protein

Ingredients & steps ↓

• 2 racks, about 3 lb baby back ribs
• 1 cup barbecue sauce
• 1/4 cup brown sugar
• 4 ears of corn
• 4 tbsp butter
• 3 tbsp total paprika, garlic powder, chili powder, salt

1. Heat the oven to 300°F. Peel the papery membrane off the bone side of each rack; it will not soften as it cooks.
2. Mix the brown sugar with the spices and rub it into both sides of the ribs.
3. Wrap each rack tightly in foil, set on a sheet pan, and bake 2 hours until the meat has shrunk back from the bone tips and a skewer slides in easily.
4. Open the foil carefully, pour off the liquid, and brush the ribs generously with barbecue sauce.
5. Raise the oven to 425°F and roast uncovered 12 to 15 minutes, brushing once more, until the glaze is tacky and darkened at the edges.
6. Boil the corn 4 minutes, just until the kernels turn bright and plump, then roll each ear in the butter and salt.
7. Rest the racks 10 minutes, then cut between the bones and serve with the extra sauce.

View full recipe →

＋ Save this recipe

Shop ingredients

Barbecue Chicken Lollipop Drumsticks

Bbq · 150 min · chicken · gluten-free, low-carb, high-protein

Ingredients & steps ↓

• 12 chicken drumsticks
• 3 tbsp barbecue rub
• 2 tsp kosher salt
• 2 tsp baking powder
• 4 tbsp unsalted butter
• 1 cup barbecue sauce
• 2 tbsp honey
• 1 tbsp cider vinegar
• 2 tsp garlic powder
• 1 tsp black pepper
• 3 scallions

1. Cut through the tendons all the way round each drumstick about half an inch above the knuckle, then push the meat down the bone into a ball and pull away the skin flap and the thin fibula bone hiding alongside.
2. Wrap the bared bone tip in a small square of foil so it does not scorch black over two hours.
3. Toss the lollipops with the baking powder, salt, garlic powder, pepper and half the rub, and rest uncovered in the fridge 1 hour.
4. Stand them upright in a rack and smoke at 275°F over apple for 75 minutes, to 165°F.
5. Warm the barbecue sauce with the butter, honey and vinegar until pourable.
6. Dip each lollipop, return to the smoker at 325°F for 15 minutes, then dip and set a second time for 10 minutes.
7. Rest 5 minutes, pull the foil off the bones and scatter the sliced scallions over.

View full recipe →

＋ Save this recipe

Shop ingredients

Barbecue Chicken Plate With Mac And Cheese And Buttered Corn

American · 55 min · chicken · high-protein

Ingredients & steps ↓

• 2 3/4 lb boneless skinless chicken thighs
• 1 cup barbecue sauce
• 9 oz elbow macaroni
• 1 3/4 cups sharp cheddar, shredded
• 1 1/2 cups whole milk
• 3 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 3 1/4 cups frozen sweet corn
• 1 tsp each smoked paprika, garlic powder, salt, black pepper

1. Heat the oven to 425F. Pat the thighs dry, toss them with the paprika, garlic powder, salt, and pepper, and spread them on a foil-lined sheet pan without crowding.
2. Roast 20 minutes, then brush generously with barbecue sauce and roast 10 to 12 minutes more, brushing once again, until the glaze is tacky and darkened at the edges and the thighs read 175F.
3. Boil the macaroni in salted water until just tender, about 8 minutes, and drain it while you build the sauce.
4. Melt 3 tablespoons of the butter in the empty pot, whisk in the flour, and cook 1 minute. Stream in the milk and whisk over medium heat 4 to 5 minutes until it thickens, then kill the heat and stir in the cheddar a handful at a time so it melts smooth instead of breaking.
5. Fold the macaroni back into the sauce and let it sit 3 minutes off the heat to tighten up.
6. Simmer the corn with the last of the butter and a pinch of salt for 5 minutes. Plate two or three thighs with a big scoop of mac and a spoonful of corn.

View full recipe →

＋ Save this recipe

Shop ingredients

Barbecue Chicken Thighs With Baked Beans And Slaw

American · 45 min · chicken · gluten-free, dairy-free, high-protein

Ingredients & steps ↓

• 1 1/2 lb boneless skinless chicken thighs
• 3/4 cup barbecue sauce
• 2 (15 oz) cans canned baked beans
• 12 oz coleslaw mix
• 1/3 cup mayonnaise
• 2 tbsp granulated sugar
• 1 tbsp olive oil
• 2 tbsp cider vinegar
• 1 tsp each smoked paprika, garlic powder, salt, pepper

1. Heat the oven to 425F and line a sheet pan with foil.
2. Whisk the mayonnaise, vinegar, sugar, and a pinch of salt, toss it with the coleslaw mix, and refrigerate so it softens while the chicken cooks.
3. Rub the thighs with the oil and the dry seasonings, pressing the spices in on both sides.
4. Roast them 18 minutes, until the surface is browned and the juices run clear.
5. Brush on half the barbecue sauce, return to the oven for 6 minutes, then brush again and broil 3 minutes until the glaze bubbles and blackens at the edges. The meat should read 175F.
6. Warm the baked beans in a saucepan over medium 8 minutes, stirring, until they thicken enough to mound on a spoon.
7. Rest the chicken 5 minutes, then serve with the beans and cold slaw.

View full recipe →

＋ Save this recipe

Shop ingredients

Barbecue Chickpea And Rice Bowls With Slaw

American · 30 min · beans · vegetarian, gluten-free, dairy-free

Ingredients & steps ↓

• 1 1/2 cups dry long-grain white rice
• 2 (15 oz) cans canned chickpeas, drained and patted dry
• 2 tbsp olive oil
• 3/4 cup barbecue sauce
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp each kosher salt and black pepper
• 4 cups coleslaw mix
• 3 tbsp mayonnaise
• 2 tbsp cider vinegar
• 1 tsp sugar
• 2 scallions, sliced

1. Rinse the rice until the water runs clear, then simmer covered in 2 1/4 cups salted water until the grains are tender and all the liquid is gone, about 18 minutes. Rest 5 minutes, then fluff.
2. Heat the oil in a skillet over medium-high and fry the chickpeas, shaking the pan, until their skins blister and some split open, 6 to 8 minutes.
3. Sprinkle in the paprika, garlic powder, salt and pepper, cook 30 seconds until fragrant, then stir in the barbecue sauce.
4. Cook 2 to 3 minutes until the sauce clings to the chickpeas in a sticky glaze rather than pooling in the pan.
5. Toss the coleslaw mix with the mayonnaise, vinegar, sugar and a pinch of salt until evenly coated.
6. Spoon rice into bowls, top with glazed chickpeas and a mound of slaw, and scatter the scallions over.

View full recipe →

＋ Save this recipe

Shop ingredients

Batch Beef Pho Broth (Nuoc Dung Pho Bo)

Vietnamese · 210 min · beef · gluten-free, dairy-free, keto, low-carb

Ingredients & steps ↓

• 3 lb beef marrow and knuckle bones
• 1 lb beef brisket
• 2 yellow onions, halved
• 4 inch piece fresh ginger, halved
• 5 pods star anise
• 1 cinnamon stick
• 4 whole cloves
• 1 tbsp coriander seeds
• 1/3 cup fish sauce
• 1 oz rock sugar
• 1 tbsp salt

1. Parboil bones and brisket in boiling water 5 minutes, then drain and rinse away scum.
2. Char the halved onions and ginger under a broiler or over a flame until blackened, about 6 minutes.
3. Toast star anise, cinnamon, cloves, and coriander in a dry pan 2 minutes until fragrant, then tie in cheesecloth.
4. Add bones, brisket, charred aromatics, and spice sachet to a large pot with 5 quarts water.
5. Simmer gently (never boil hard) for 3 hours, skimming foam; remove the brisket after 2 1/2 hours once fork-tender, and slice it once cool.
6. Season broth with fish sauce, rock sugar, and salt, then strain through a fine sieve.
7. Cool and portion broth into containers for the week.

View full recipe →

＋ Save this recipe

Shop ingredients

Batch Berbere Beef Stew (Key Wot)

African · 170 min · beef · gluten-free, low-carb, high-protein

Ingredients & steps ↓

• 3 lb beef chuck, cubed
• 4 large red onion
• 1/4 cup berbere spice blend
• 5 tbsp niter kibbeh spiced butter
• 6 garlic cloves
• 2 inch piece fresh ginger
• 3 tbsp tomato paste
• 1/2 cup red wine

1. Dry-cook the finely chopped onions in a large pot over medium 15 minutes until deeply softened and reduced.
2. Add niter kibbeh, grated garlic and ginger, and cook 3 minutes.
3. Stir in berbere and tomato paste and bloom 3 minutes to build a thick red base.
4. Add the beef, red wine, and 3 cups water, then cover and simmer on low 2 hours, topping up with a splash of water if it threatens to dry out, until the meat is truly tender.
5. Uncover and reduce 10 minutes until the sauce clings and the oil beads on the surface.
6. Cool and portion; serve with injera or rice, and freeze extras up to 3 months.

View full recipe →

＋ Save this recipe

Shop ingredients

Batch Black Bean and Sweet Potato Chili

Tex-mex · 55 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓

• 3 cans (15 oz each), rinsed Canned black beans
• 2 large, peeled and diced Sweet potato
• 2 cans (14.5 oz each) Canned diced tomatoes
• 1, diced Yellow onion
• 4 cloves, minced Garlic
• 2 tbsp Chili powder
• 1 tbsp Ground cumin
• 3 cups Vegetable broth
• 2 tbsp Olive oil

1. Heat olive oil in a large pot over medium. Saute onion until soft, about 5 minutes, then add garlic, chili powder, and cumin and cook 1 minute.
2. Add the sweet potato and stir to coat with the spices.
3. Add diced tomatoes, black beans, and vegetable broth and bring to a boil.
4. Reduce heat and simmer, covered, until the sweet potato is tender, about 25 minutes.
5. Uncover and mash a few pieces of sweet potato against the side of the pot to thicken.
6. Season with salt to taste and cool before portioning.

View full recipe →

＋ Save this recipe

Shop ingredients

Batch Bulgur Pilaf with Vermicelli

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

Ingredients & steps ↓

• 2 cups coarse bulgur wheat
• 1/2 cup, broken vermicelli noodles
• 1, finely diced yellow onion
• 4 cups vegetable broth
• 3 tbsp extra-virgin olive oil
• 1 tbsp tomato paste
• 1/2 tsp ground allspice

1. Heat the olive oil in a large pot and toast the broken vermicelli over medium heat until golden, about 3 minutes.
2. Add the onion and cook for 5 minutes until soft.
3. Stir in the tomato paste and allspice and cook for 1 minute.
4. Add the bulgur and stir to coat, then pour in the broth and season with salt.
5. Bring to a boil, cover, reduce to low, and simmer for 15 minutes until the liquid is absorbed.
6. Turn off the heat and let stand 5 minutes, then fluff with a fork and portion for the week.

View full recipe →

＋ Save this recipe

Shop ingredients

Batch Cuban Ropa Vieja

Latin · 150 min · beef · gluten-free, dairy-free, high-protein

Ingredients & steps ↓

• 2 lb beef flank steak
• 1 large yellow onion
• 1 green bell pepper
• 1 red bell pepper
• 1 (28 oz) can canned crushed tomatoes
• 5 garlic cloves
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 cup green olives with pimento
• 2 cups white rice

1. Simmer flank steak in salted water until fork-tender, 1 1/2 to 2 hours, then shred and reserve 1 cup broth.
2. Saute sliced onion and bell peppers in oil until soft, about 8 minutes.
3. Add garlic, cumin, and oregano; cook 1 minute until fragrant.
4. Stir in crushed tomatoes, reserved broth, and olives; simmer 10 minutes.
5. Fold in shredded beef and simmer 10 minutes until thick and saucy.
6. Cook white rice and serve the ropa vieja over rice.

View full recipe →

＋ Save this recipe

Shop ingredients

Batch Fakes Greek Lentil Soup

Greek · 60 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓

• 1 lb brown lentils
• 1 yellow onion
• 2 carrots
• 4 garlic cloves
• 1 (14 oz) can crushed tomatoes
• 5 tbsp olive oil
• 2 bay leaves
• 2 tbsp red wine vinegar

1. Rinse the lentils and set aside.
2. Saute diced onion, carrot, and garlic in olive oil until softened, about 8 minutes.
3. Add lentils, crushed tomatoes, bay leaves, and 7 cups water.
4. Simmer 35-40 minutes until the lentils are tender, adding salt near the end.
5. Stir in the vinegar and a final drizzle of olive oil.
6. Cool and divide into portion containers.

View full recipe →

＋ Save this recipe

Shop ingredients

Batch Freekeh Pilaf with Almonds

Middle-eastern · 50 min · vegetarian, vegan, dairy-free

Ingredients & steps ↓

• 2 cups cracked freekeh
• 1 yellow onion
• 4 cups vegetable broth
• 1/2 cup slivered almonds
• 1 tsp ground allspice
• 1/2 tsp ground cinnamon
• 3 tbsp olive oil
• 1/3 cup fresh parsley

1. Rinse the freekeh and pick out any grit.
2. Saute diced onion in oil until soft, 6 minutes, then stir in allspice and cinnamon.
3. Add freekeh and toast 2 minutes, then pour in the broth and 1 tsp salt.
4. Cover and simmer until tender and liquid is absorbed, 25 minutes; rest 10 minutes off heat.
5. Toast the almonds in a dry pan until golden.
6. Fluff the freekeh and fold through almonds and parsley; portion into containers.

View full recipe →

＋ Save this recipe

Shop ingredients

Batch Ghanaian Jollof Rice for the Freezer

African · 75 min · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓

• 5 cups jasmine rice
• 2 cans (28 oz) canned plum tomatoes
• 3 red bell pepper
• 3 yellow onion
• 4 garlic cloves
• 1-inch piece fresh ginger
• 5 tbsp tomato paste
• 2 Scotch bonnet pepper
• 1 tbsp curry powder
• 1 tbsp dried thyme
• 2 bay leaves
• 1/2 cup vegetable oil

1. Blend the plum tomatoes, bell peppers, Scotch bonnets, garlic, ginger, and two onions into a smooth base.
2. Fry the remaining chopped onion and tomato paste in oil over medium 4 minutes.
3. Add the blended base and cook down 20 minutes, stirring, until thick, darkened, and the oil separates.
4. Stir in curry powder, thyme, bay, salt, and 4 cups water, then add the rinsed jasmine rice.
5. Cover tightly and steam on low 30 minutes without stirring until tender.
6. Cool fully, then portion into freezer containers; freezes up to 3 months.

View full recipe →

＋ Save this recipe

Shop ingredients

Batch Home-Style Chicken Curry

Indian · 60 min · chicken · gluten-free, dairy-free, low-carb, high-protein

Ingredients & steps ↓

• 2 lb bone-in chicken pieces
• 3 medium yellow onion
• 1 can (14 oz) canned crushed tomatoes
• 3 tbsp ginger-garlic paste
• 2 tsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp kashmiri chili powder
• 2 tsp garam masala
• 1/4 cup neutral oil

1. Saute sliced onion in oil over medium heat 10 minutes until deep golden.
2. Add ginger-garlic paste and cook 2 minutes, then stir in cumin, coriander and chili powder for 1 minute.
3. Add crushed tomatoes and cook 8 minutes until the oil separates.
4. Add chicken and brown 5 minutes, then pour in 2 cups water.
5. Cover and simmer 25 minutes until chicken is cooked through (165F); finish with garam masala and salt.

View full recipe →

＋ Save this recipe

Shop ingredients

Batch Jamaican Jerk Chicken Thighs

Caribbean · 75 min · chicken · dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 3 lb bone-in skin-on chicken thighs
• 2 Scotch bonnet peppers
• 6 stalks scallions
• 2 tbsp fresh thyme
• 2 tbsp fresh ginger
• 6 garlic cloves
• 1 tbsp ground allspice (pimento)
• 1/2 tsp ground cinnamon
• 3 tbsp soy sauce
• 2 tbsp brown sugar
• 3 tbsp lime juice
• 3 tbsp vegetable oil

1. Blend Scotch bonnets, scallions, thyme, ginger, garlic, allspice, cinnamon, soy sauce, brown sugar, lime juice, and oil into a coarse marinade.
2. Coat chicken thighs thoroughly and marinate refrigerated at least 4 hours or overnight in a batch.
3. Preheat oven to 400 F.
4. Arrange thighs skin-side up on a foil-lined sheet pan and roast 40 minutes.
5. Increase heat to broil for 5-8 minutes to char the skin, watching closely.
6. Rest 5 minutes; confirm internal temperature reaches 175 F before portioning into containers.

View full recipe →

＋ Save this recipe

Shop ingredients

Batch Japanese Beef Curry

Japanese · 150 min · beef · gluten-free, dairy-free, high-protein

Ingredients & steps ↓

• 1.75 lb beef chuck
• 1 box japanese curry roux blocks
• 3 yellow onions
• 3 carrots
• 3 potatoes
• 3 cloves garlic
• 1 thumb fresh ginger
• 2 tbsp neutral oil
• 6 cups beef stock

1. Cut beef into 1-inch cubes, season, and brown in batches in oil in a large pot; set aside.
2. Saute sliced onions 10 minutes until deeply softened, then add minced garlic and ginger for 1 minute.
3. Return beef, add stock, and simmer covered on low 90 minutes, until the beef is genuinely tender when pierced.
4. Add chunked carrots and potatoes and simmer 15 minutes until fork-tender.
5. Turn off the heat, break in the curry roux, and stir until dissolved.
6. Simmer 5 more minutes to thicken, then cool and portion for the week.

View full recipe →

＋ Save this recipe

Shop ingredients

Batch Keftedes Greek Meatballs

Greek · 50 min · beef · dairy-free, low-carb

Ingredients & steps ↓

• 1.5 lb ground beef
• 1 lb ground pork
• 1 cup breadcrumbs
• 1 yellow onion
• 1 egg
• 3 tbsp fresh mint
• 1 tbsp dried oregano
• 3 garlic cloves
• 3 tbsp olive oil

1. Grate the onion and squeeze out excess liquid.
2. Mix beef, pork, breadcrumbs, onion, egg, minced garlic, chopped mint, and oregano until combined.
3. Rest the mixture 15 minutes, then roll into 1.5-inch balls.
4. Arrange on a lightly oiled sheet pan.
5. Bake at 425F for 20-25 minutes, turning once, until browned and 160F internal.
6. Cool and portion into containers.

View full recipe →

＋ Save this recipe

Shop ingredients

Batch Kenyan Githeri Maize and Bean Stew

African · 60 min · beans · vegetarian, vegan, dairy-free

Ingredients & steps ↓

• 3 cans canned red kidney beans
• 2 cans canned hominy corn
• 2 yellow onion
• 5 roma tomato
• 2 carrot
• 2 waxy potato
• 1 tbsp curry powder
• 4 garlic cloves
• 1/2 bunch fresh cilantro
• 1/4 cup vegetable oil

1. Soften chopped onions in oil over medium 8 minutes, then add garlic and curry powder and bloom 2 minutes.
2. Add chopped tomatoes and cook 8 minutes until broken down into a sauce.
3. Add the drained beans, hominy, diced carrots, and potatoes with 3 cups water.
4. Simmer uncovered 25 minutes until the vegetables are tender and the stew thickens.
5. Season with salt and stir in chopped cilantro.
6. Cool and portion; freezes well up to 3 months over rice or with chapati.

View full recipe →

＋ Save this recipe

Shop ingredients

Batch Kotopoulo Lemonato with Potatoes

Greek · 85 min · chicken · gluten-free, dairy-free, high-protein

Ingredients & steps ↓

• 3 lb bone-in chicken thighs
• 4 russet potatoes
• 3 lemon
• 6 garlic cloves
• 1/3 cup olive oil
• 2 tbsp dried oregano
• 1 cup chicken broth
• 1 tbsp Dijon mustard

1. Cut potatoes into thick wedges and spread in a large roasting pan.
2. Nestle the chicken thighs among the potatoes.
3. Whisk olive oil, lemon juice, minced garlic, oregano, mustard, and broth and pour over everything.
4. Roast at 400F for 45 minutes.
5. Baste with pan juices and roast 15-20 more minutes until chicken reaches 175F and potatoes are golden.
6. Cool and portion into containers with the juices.

View full recipe →

＋ Save this recipe

Shop ingredients

Batch Marinara Sauce for the Freezer

Italian · 70 min · vegetarian, vegan, gluten-free, dairy-free, low-carb

Ingredients & steps ↓

• two 28 oz cans canned whole peeled tomatoes
• 2 yellow onion
• 8 garlic cloves
• 1/3 cup extra-virgin olive oil
• 1 cup fresh basil
• 1 tbsp dried oregano
• to taste salt

1. Warm olive oil and gently cook diced onion until soft and sweet, about 10 minutes.
2. Add sliced garlic and oregano and cook 2 minutes until fragrant.
3. Crush tomatoes by hand and add with their juices.
4. Simmer uncovered 40 minutes, stirring occasionally, until thickened.
5. Stir in torn basil, season, and cool completely.
6. Portion into containers for the fridge or freezer.

View full recipe →

＋ Save this recipe

Shop ingredients

Batch Marinated Chicken Souvlaki

Greek · 45 min · chicken · gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 3 lb boneless chicken breast
• 1/2 cup olive oil
• 3 lemon
• 6 garlic cloves
• 2 tbsp dried oregano
• 1/2 cup plain Greek yogurt
• 1 tsp smoked paprika

1. Cut chicken into even 1.5-inch cubes.
2. Whisk olive oil, lemon juice, minced garlic, oregano, yogurt, and paprika into a marinade.
3. Divide chicken and marinade among containers or bags and refrigerate at least 4 hours.
4. To cook a batch, thread on skewers or spread on a sheet pan.
5. Roast at 425F or grill about 18-20 minutes until 165F internal.
6. Portion into meal containers once cooled.

View full recipe →

＋ Save this recipe

Shop ingredients

Batch Marinated Harissa Chicken Breast

Mediterranean · 60 min · chicken · gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 2 1/2 lb boneless chicken breast
• 1/4 cup harissa paste
• 1/2 cup plain Greek yogurt
• 4, minced garlic cloves
• 2 tsp ground cumin
• 2, juiced lemon
• 3 tbsp extra-virgin olive oil

1. Whisk the harissa, yogurt, garlic, cumin, lemon juice, olive oil, and salt into a marinade.
2. Coat the chicken breasts thoroughly and marinate for at least 30 minutes or overnight.
3. Preheat the oven to 425F.
4. Arrange the chicken on a lined sheet pan in a single layer.
5. Roast for 22 to 26 minutes until the chicken reaches 165F, then rest 5 minutes.
6. Slice and portion into containers for use across the week in bowls, wraps, and salads.

View full recipe →

＋ Save this recipe

Shop ingredients

Batch Moroccan Lamb and Chickpea Tagine

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

Ingredients & steps ↓

• 3 lb lamb shoulder, cubed
• 2 cans canned chickpeas
• 3 yellow onion
• 2 cans canned diced tomatoes
• 2 tbsp ras el hanout
• 1 tsp ground cinnamon
• 1 cup dried apricots
• 5 garlic cloves
• 1/4 cup olive oil

1. Brown the lamb in batches in olive oil over medium-high 10 minutes total, then set aside.
2. Soften chopped onions 8 minutes, add garlic, ras el hanout, and cinnamon, and bloom 2 minutes.
3. Return the lamb, add tomatoes and 3 cups water, cover, and simmer on low 45 minutes.
4. Add chickpeas and chopped apricots and cook 15 minutes more until the lamb is fork-tender.
5. Season with salt and reduce uncovered if needed.
6. Cool and portion; freezes well up to 3 months. Serve over couscous.

View full recipe →

＋ Save this recipe

Shop ingredients

Batch Saffron Basmati Rice with Tahdig

Middle-eastern · 75 min · vegetarian

Ingredients & steps ↓

• 3 cups basmati rice
• 1/2 tsp saffron threads
• 4 tbsp unsalted butter
• 3 tbsp neutral oil
• 2 tbsp plain yogurt
• 3 tbsp for boiling salt

1. Rinse rice until the water runs clear, then soak 30 minutes in salted water.
2. Bloom saffron in 3 tbsp hot water. Parboil rice in heavily salted water 6 minutes until edges soften, then drain.
3. Mix 1 cup of the rice with yogurt and half the saffron water for the crust.
4. Heat oil and butter in a nonstick pot, press in the yogurt-rice layer, then mound the rest into a pyramid.
5. Poke steam holes, wrap the lid in a towel, and steam on low 45 minutes.
6. Drizzle the remaining saffron water over the top, then invert onto a platter to reveal the golden tahdig.

View full recipe →

＋ Save this recipe

Shop ingredients

Batch Spiced Lamb Meatballs for the Freezer

Mediterranean · 45 min · lamb · dairy-free, keto, low-carb

Ingredients & steps ↓

• 2 lb ground lamb
• 1, grated yellow onion
• 4, minced garlic cloves
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/3 cup, chopped fresh parsley
• 1/2 cup dried breadcrumbs
• 2 tbsp extra-virgin olive oil

1. Preheat the oven to 400F and line two baking sheets with parchment.
2. Combine the lamb, grated onion, garlic, cumin, coriander, cinnamon, parsley, breadcrumbs, and salt until just mixed.
3. Roll the mixture into about 32 evenly sized meatballs.
4. Arrange on the sheets, brush with olive oil, and bake for 20 to 25 minutes until browned and cooked through to 160F.
5. Cool completely, then portion into containers for the fridge or freeze in flat bags for later meals.

View full recipe →

＋ Save this recipe

Shop ingredients

Batch Tex-Mex Beef Chili

Tex-mex · 85 min · beef · gluten-free, dairy-free, high-protein

Ingredients & steps ↓

• 2 lb Ground beef (85/15)
• 2 cans (15 oz each), rinsed Canned pinto beans
• 2 cans (14.5 oz each) Canned diced tomatoes
• 3 tbsp Tomato paste
• 2, diced Yellow onion
• 4 cloves, minced Garlic
• 3 tbsp Chili powder
• 1 tbsp Ground cumin
• 2 cups Beef broth
• 2 tbsp Olive oil

1. Heat olive oil in a large Dutch oven over medium-high. Brown the ground beef, breaking it up, about 8 minutes until no pink remains, then drain excess fat.
2. Add onion and cook until soft, about 5 minutes, then stir in garlic, chili powder, and cumin and cook 1 minute until fragrant.
3. Stir in tomato paste and cook 1 minute, then add diced tomatoes, beans, and beef broth.
4. Bring to a simmer, then reduce heat to low and cook uncovered, stirring occasionally, for 45 minutes.
5. Season with salt to taste and simmer 5 more minutes to thicken.
6. Cool completely before portioning into containers.

View full recipe →

＋ Save this recipe

Shop ingredients

Batch Vegetable Doenjang Jjigae

Korean · 50 min · tofu · vegetarian, vegan, gluten-free, dairy-free, low-carb

Ingredients & steps ↓

• 5 tbsp doenjang soybean paste
• 1 block firm tofu, cubed
• 1 zucchini, diced
• 1 potato, diced
• 1 onion, diced
• 1.5 cups shiitake mushrooms, sliced
• 6 cups kelp stock
• 1 tbsp gochugaru chili flakes
• 4 cloves garlic cloves, minced
• 3 stalks green onions

1. Bring the kelp stock to a boil in a large pot.
2. Whisk in the doenjang until fully dissolved.
3. Add potato, onion, and mushrooms and simmer 12 minutes until the potato softens.
4. Add zucchini, garlic, and gochugaru and simmer 6 minutes.
5. Gently add the tofu and warm through 4 minutes.
6. Stir in green onions, then cool and portion into containers.

View full recipe →

＋ Save this recipe

Shop ingredients

Batch West African Vegan Peanut Stew

African · 60 min · beans · vegetarian, vegan, gluten-free

Ingredients & steps ↓

• 1 cup natural peanut butter
• 3 large sweet potato
• 2 cups canned crushed tomatoes
• 2 yellow onion
• 2 inch piece fresh ginger
• 1 bunch kale
• 2 cans canned chickpeas
• 6 cups vegetable broth
• 3 tbsp vegetable oil

1. Soften chopped onions and grated ginger in oil over medium 6 minutes.
2. Add tomatoes and cook 4 minutes, then whisk the peanut butter into the broth and pour it in.
3. Add cubed sweet potatoes and chickpeas, bring to a simmer, and cook 25 minutes until the potatoes are tender.
4. Stir in chopped kale and cook 5 minutes until wilted.
5. Season with salt and reduce to a thick, spoon-coating stew.
6. Cool and portion; freezes well up to 3 months over rice.

View full recipe →

＋ Save this recipe

Shop ingredients

Bean And Cheese Enchiladas With Red Sauce And Rice

American · 45 min · beans · vegetarian, high-protein

Ingredients & steps ↓

• 12 corn tortillas
• two 16 oz cans refried beans
• 15 oz can black beans, rinsed
• 3 cups sharp cheddar, shredded
• two 10 oz cans red enchilada sauce
• 1 cup dry long-grain white rice
• 1 small, diced yellow onion
• 2 tbsp canola oil
• 1/2 cup sour cream
• 1 tbsp total cumin, chili powder and salt

1. Cook the rice in 2 cups salted water, covered, for 18 minutes until the grains are tender and the water has been absorbed; keep it covered off heat.
2. Soften the onion in the oil over medium heat for 5 minutes until translucent, then stir in the refried beans, black beans, cumin and chili powder.
3. Warm the tortillas in a dry skillet a few seconds per side so they turn pliable and stop cracking when rolled.
4. Spread a thin layer of enchilada sauce in a 9x13 dish, then fill each tortilla with the bean mixture and a pinch of cheddar and roll it seam side down.
5. Pour the remaining sauce over the top, scatter with the rest of the cheddar, and bake at 400F for 20 minutes until the sauce bubbles at the edges and the cheese browns in spots.
6. Rest 5 minutes so the filling sets, then serve with the rice and a spoonful of sour cream.

View full recipe →

＋ Save this recipe

Shop ingredients

Beef And Barley Soup With Crusty Bread

American · 70 min · beef · high-protein

Ingredients & steps ↓

• 14 oz beef chuck, cut in 1/2-inch cubes
• 3/4 cup pearl barley
• 3 medium carrots, sliced
• 3 ribs celery, sliced
• 1 large yellow onion, diced
• 7 oz cremini mushrooms, quartered
• 8 cups beef broth
• 1 3/4 tbsp olive oil
• 1/4 cup tomato paste
• 8 oz crusty country bread
• 1 1/2 tbsp butter
• 1 tsp each bay leaf, thyme, salt, pepper

1. Pat the beef dry, season it, and brown it in the oil over medium-high in a heavy pot, 6 minutes, working in two batches so the cubes sear rather than steam.
2. Add the onion, carrots, celery, and mushrooms and cook 6 minutes until the mushrooms release their water and it evaporates.
3. Stir in the tomato paste and cook 2 minutes, until it darkens to brick red and coats the vegetables.
4. Pour in the broth, scraping the bottom clean, add the barley, bay leaf, and thyme, and bring to a boil.
5. Reduce to a bare simmer, cover partly, and cook 45 minutes, until the barley is plump and tender and the beef pulls apart under a fork.
6. Taste and correct the salt; the barley absorbs a surprising amount.
7. Toast the bread, butter it, and serve alongside for dunking.

View full recipe →

＋ Save this recipe

Shop ingredients

Beef And Vegetable Soup With Saltine Crackers

American · 50 min · beef · dairy-free, high-protein

Ingredients & steps ↓

• 1 lb, cut small beef chuck stew meat
• 2 medium, diced russet potatoes
• 3, sliced carrots
• 1 1/2 cups frozen corn
• 1 cup frozen peas
• 14.5 oz can diced tomatoes
• 1 large, chopped yellow onion
• 3 ribs, sliced celery
• 4 cups beef broth
• 2 tbsp canola oil
• 1 1/2 sleeves saltine crackers
• 1 tbsp total salt, pepper, bay leaf and thyme

1. Pat the beef dry, salt it, and brown it hard in the oil for 6 minutes until the pieces have a dark crust on at least two sides.
2. Add the onion, carrot and celery and cook 5 minutes until the onion is translucent and the pan bottom is sticky with browned juices.
3. Pour in the broth and tomatoes, scraping the bottom clean, add the bay and thyme, and simmer covered for 20 minutes.
4. Add the potatoes and simmer 12 minutes more until a fork goes into a cube with no resistance and the beef pulls apart easily.
5. Stir in the corn and peas and cook 3 minutes until they are bright and heated through.
6. Taste and salt hard, pull the bay leaf, and serve with a stack of saltines for crumbling in.

View full recipe →

＋ Save this recipe

Shop ingredients