If you haven't tried this customizable meal for any time of day, here's why congee should be on your menu this week.

This creamy takeout favorite is easily made at home and freezes beautifully. Remember to stir in the cream (or Greek yogurt) at the last minute, just before serving.

This slow-cooker version of the Middle Eastern classic is given a twist with ras el hanout, a North African spice blend that can include ginger, anise, cinnamon, nutmeg, peppercorns, cloves, cardamom, nigella, mace, galangal, turmeric and dried flowers such as lavender and rose.

Our team was seriously impressed by the deep flavors in this easy-to-make roast. Pop it into the slow cooker before you head to work and come home to a comforting meal. Make sure you check all your ingredients to ensure they are Whole30 compliant.

Delicious as a stand-alone side or as a filling for our cranberry orange muffins, this relish is tart and tasty.

This rich sausage and walnut dressing freezes well and it can be cooked in a slow cooker, freeing up oven and stovetop space. The slow, even heat of a slow cooker yields moist stuffing with crispy edges.

This rustic tart full of baby greens and tangy goat cheese will have even the most devoted turkey eaters clamoring for a slice. Assemble the galette up to 24 hours in advance and bake just before serving.

Make quick-pickled vegetables with the help of this flavorful mix.

Stir this fragrant mixture into a quick chicken salad with chopped mango and green onions, cashews and mayonnaise.

Use this spice mix to bring the heat to ground beef or turkey as a base for tacos.

Stir this warming blend into your favorite energy balls, or sprinkle some in a tea latte

This simple salsa is packed with bright and spicy flavor.

Have your filling prepped and ready in your freezer to pull out on taco night. When you’re ready to eat, simply pop it into your Instant Pot while you prepare your toppings.

Bright tomato sauce with a splash of vodka gets simmered with juicy meatballs — and it can all be made in advance and ready to cook in the Instant Pot. We like to serve them with steamed green beans or broccoli, but you can also enjoy with crusty bread to soak up the sauce.

Three cheeses — smoked cheddar, sharp cheddar and Parmesan cheese — commingle in this make-ahead mac and cheese. Sprinkle with green onions if you have some on hand.

There’s nothing that says breezy beach barbecue like fish tacos. In this recipe, we layer grilled cod with poblanos, avocados and gremolata, a mix of fragrant chopped herbs, garlic and lime zest. We chop the herbs by hand here, but feel free to pulse ingredients in the food processor if you prefer.

Honey and soy-marinated boneless short ribs are topped with tart pickled carrots. Both the beef marinade and the carrots are made at home, so you simply grill the ribs and assemble the wraps when you’re ready to eat.

In this warm-weather twist on a Greek salad, both the chicken and the romaine lettuce get a turn on the grill to infuse the dish with a warm, smoky flavor.

A quick soy-lime dressing adds serious oomph to this crunchy slaw. The beauty of a slaw made with heartier ingredients such as broccoli, carrots and radishes is that you can toss it in the dressing before leaving the house and it won’t get soggy. If you don’t have a portable grill, you can also cook the tofu in a skillet or grill pan before leaving the house.

These lightly seasoned and baked chickpeas and edamame make a great snack or can add crunch to any salad.

Perfect on any salad, this vinaigrette is zesty and and light.

Golden chickpeas and cauliflower give this salad a rich, earthy taste that matches well with the nutty quinoa.

Punch up traditional balsamic vinaigrette with touch of Sriracha sauce.

Make these sweet pecans ahead of time, and sprinkle in salads for crunch and flavor.

Our homemade Russian dressing is tangy, slightly spicy, and seriously delicious. It's the perfect dressing for our Creamy Kale & Tofu Salad, and more!

Beets give these patties their earthy flavor while freshly cooked black beans and quinoa add a meaty texture.

This loaded Tex-Mex style bowl gets serious mileage out of your Sunday prep using the quinoa, Cashew Cream, grilled veg and even the cooked shrimp. All you have to do on the day of is assemble with some additional spices and fresh vegetables.

High in protein and fiber, quinoa is not only versatile, it also tastes wonderful. We can't get enough of this grain. Cook it ahead and use it in recipes throughout the week.

Prep your chicken, pesto and grilled veggies on Sunday, so making this fresh and colorful goat cheese pizza takes no time to assemble on a busy weeknight.

Macadamia nuts meld perfectly with the flavors of the sweet basil, pungent garlic and salty Parmesan cheese to create this creamy, fresh pesto sauce.

This easy grilled lemon shrimp is healthy, incredibly flavorful, and quick to make with a few, simple ingredients!

This paprika grilled chicken is marinated with the warm smoky flavor of paprika and the sharp tang of lemon juice. Grill it ahead of time and use it in multiple meals throughout the week.

This piquant relish, made with eggplant, onions, celery, capers and a generous amount of olive oil and vinegar, embodies its home island of Sicily. Eat it warm or cold, spread it on crostini, spoon it on top of grilled chicken or fish, or fold it into an omelette.

Exceptionally hearty, these cabbage rolls are stuffed with a mouthwatering array of meaty mushrooms and chewy quinoa.

This hummus uses avocado in place of tahini for an extra-velvety spin on everyone’s favorite dip. For best results, use Hass avocados, which are the creamiest variety.

Fragrant and flavorful, these vegetable-packed muffins are a wonderful treat any time of day.

This vegan lasagna may taste decadent, but it’s actually a lightened-up version of traditional cream-heavy varieties. Relying on heart-healthy beans and nuts and loaded with mineral-rich greens, this one-pan wonder is exceptionally satisfying.

Move over, apple butter. This simple blend is outrageous on just about everything. Some of our favorites? Try it spread on sliced fruit or slathered on pumpkin spice bread.

Savory little meatballs are served as tapas all over Spain, with toothpicks for spearing those tasty morsels and popping them in your mouth. They’re lovely served piping hot or at room temperature, so they make great party food.