You’ll love every morsel of this savory bread made with almond and coconut flours. Rolling it in Parmesan and additional za’atar before baking gives it a punch of flavor reminiscent of traditional garlic bread. It’s best served warm, so reheat leftovers in a toaster oven.
If you aren't grilling avocados, you are missing out! Grilling avocados makes them creamy and smokey, and serving them with grilled chicken breasts and shishito peppers makes a satisfying meal.
Chewy farro provides toothsome texture to this meatless salad topped with feta, olives and roasted grapes.
Roasting thin slices of Brussels sprouts makes them deliciously caramelized, while Jerusalem artichokes and green olives add buttery flavor to this unique side dish. The sprouts can be cut up to 4 days in advance, but the cooked dish is best right out of the oven.
Our peri peri-roasted chicken employs Portuguese cooking techniques but uses African ingredients. You'll love the tangy, spicy sauce served alongside sweet potatoes and kale.
Chickpeas and an array of colorful veggies combine for a complete meal.
Rich, fragrant butter is what sets a Connecticut-style lobster roll apart from its counterpart, the Maine variety, which uses mayo. While a Connecticut-style roll is typically served warm, here we keep it at room temperature to avoid the stove – but heat it up if you prefer.
These oven-baked, flavor-packed chicken meatballs are the perfect pairing with zoodles and our homemade pesto.
A combination of lemon, lime and orange zests brighten the flavor of this velvety, sour cream—infused pound cake, topped with an orange-scented raspberry sauce.