Herbed Ricotta & Fresh Tomato Tart recipe

Herbed Ricotta & Fresh Tomato Tart

This celebration of summer combines lemon-herbed ricotta, juicy heirloom tomatoes and a scattering of fresh herbs onto premade crusts – easy as pie. Swap in gluten-free or grain-free crusts to accommodate any dietary restrictions.

Gingery Peach & Blackberry Crumble recipe

Gingery Peach & Blackberry Crumble

Pops of fresh ginger wake up your senses in this easy-breezy fruit classic. Here, we make it in a skillet for a quicker method that starts on the stove top while the oven is heating up. Cold leftovers pair well with coffee on the patio the next morning, too.


Lemon Herb Cod Parchment Packets

Lemon lovers will really dig this dish: Rich and meaty cod steams away under lemon slices in a parchment package, then a fresh herb and lemon sauce adds the finishing touch.

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Taco Cones

These tacos are on point! Fold and roll a flour tortilla into a cone before filling it with your favorites like chicken or seasoned beef. Finish it off with a bold salsa like CHI-CHI’S® Thick & Chunky Salsa Mild for lots of flavor and just the right amount of spice.

Quick Baked Feta Appetizer

Quicker-Than-Quick Baked Feta

This creamy appetizer, one of Pamela Saltzman’s go-tos, is ready to serve in about 20 minutes. (She calls it “one of the best things you’ll ever eat.”) Make sure you use sheep’s or goat’s milk feta, which are more digestible than the cow’s milk version.

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Creamy Salmon Salad

This nutritious salad hits all the marks for satisfaction: a variety of flavors and textures, ease of prep and balanced nutrition. The creamy sauce is the perfect complement to the crunchy veggies and hearty salmon.

Low-Carb Breakfast Egg Bites

Breakfast Egg Bites

These egg and veggie bites can be eaten straight from the fridge, or heated quickly in the toaster oven or microwave.

Skillet Chicken Pot Pie with Phyllo Crust recipe

Skillet Chicken Pot Pie with Phyllo Crust

This childhood favorite is so easy to make from scratch – no need to use a canned soup as a starter. We make ours with fresh chopped vegetables and a simple base of flour, broth and cream. And the dough? We skip it and use packaged phyllo dough instead; simply scrunch it and brush it with oil before baking.