Makes 4 to 6 servings
Blended Veggie and Turkey Meatloaf
Makes 6 to 8 portions This may have more steps than your typical meatloaf, but it’s worth it! Plus, you can cook the entire vegetable portion of this recipe a few days ahead of time (or weeks–freeze it!). We tried baking the meatloaf in a traditional loaf pan, but we […]
Corn Chowder With Chiles & Monterey Jack Cheese
Makes 6 servings
Creamy Whole Wheat Pasta Salad
Makes 4 to 6 servings We don’t like to dumb food down for kids, but we also know that sometimes kids are picky. So this plant-forward (vegan, in fact!) pasta salad is just a good starting point. The tangy chickpea dressing is creamy like mayo, but packed with protein. Add […]
Grilled Halibut With Roasted Red & Yellow Pepper Salad
Makes 8 servings
Grilled Vegetables with Mediterranean Sauces
4 Servings Grilled Vegetables Chef’s Note: You can use any of the sauces below to dress your grilled vegetables. Charmoula Chef’s Tip: Preserved lemon is an iconic ingredient of the region and has a very different flavor profile than lemon peel or lemon juice due to the salting and curing […]
Potato Salad with Tuna, Olives, and Red Peppers
Makes 4 to 6 servings
Risotto with Sweet Peppers and Scallops
Serves 6 If you can find bay scallops, they are perfect for this dish. If not, sea scallops are still good. If your sea scallops are extremely large, you can cut them in half.
Romesco Sauce
Makes 1 pint
Sausage & Barley-Stuffed Peppers
Makes 8 servings
Stuffed Peppers Without a Recipe
There are tons of stuffed pepper recipes in the world, but you don’t need a recipe to make a hearty make-ahead dinner with all the ingredients your family likes best. There are four primary components of a basic stuffed pepper: the pepper, the substance, the flavor, and the sauce. The […]
Tomato Ketchup
Yields 1 quart