This is a dish that'll wow your whole table – and offer a wealth of extra-good-for-you nutrients.
Beef braciole (pronounced brah-jole' in the US and brah-cho'-leh in Italy) is a classic Neapolitan recipe that’s made quicker by braising the beef in marinara in the Instant Pot.
Most chicken piccata recipes use white flour to dredge the chicken, but in this Whole30-friendly version, we’ve used a combination of arrowroot and almond flour instead. A quick sauce of broth, coconut cream and mustard powder adds big flavor to this easy dinner.
All your favorite pizza flavors — marinara, cheese and pepperoni — stuffed into a chicken breast for lots of flavor with fewer carbs. Stuff the chicken on your Sunday prep day and then simply grill it when you are ready to eat. Toss some extra veg on the grill to make it a complete meal.
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.
These oven-baked, flavor-packed chicken meatballs are the perfect pairing with zoodles and our homemade pesto.
This healthy riff on the traditional Italian pasta con le sarde (pasta with sardines) gives you those brain-boosting omega-3's atop zucchini noodles instead of carbohydrate-rich spaghetti. In one study published in the Journal of Alzheimer’s Disease, people who ate a higher percentage of their calories from carbs had an increased risk of cognitive impairment or dementia. If you still prefer a classic flavor, swap whole-wheat pasta for half of the zucchini noodles. Grana Padano is a hard Italian cheese with buttery, nutty notes, but you can substitute Parmigiano-Reggiano, Pecorino Romano or any hard, sharp cheese.
Rosemary has been used for hundreds of years in folk medicine and aromatherapy to enhance memory and cognitive function. In cooking, its assertive flavor goes especially well with meat and root vegetables.
When you cook hulled barley – also called whole-grain barley – in a pressure cooker, you don’t have to soak it beforehand, which cuts down on prep time. It also makes the barley tender and creamy without all the stirring you usually have to do to make risotto on the stove top.
This tomato, herb and almond pesto is named for the sunny fishing port of Trapani in western Sicily, where almonds and olive oil figure prominently in the cuisine. The sauce is traditionally served with busiate, a type of thick handmade corkscrew pasta, but we’ve substituted whole-grain quinoa spaghetti for a healthy dose of whole grains.
A bold pasta that cooks in just one pot? Now that's a delicious recipe made easy.
Our fresh take on pesto uses roasted zucchini and toasted sunflower seeds for maximum flavor.
A quick and easy dish that will leave your pasta cravings satisfied! Sprinkle with mint and pine nuts for added touch of flavor.
This gluten-free pasta is a beautiful blend of gluten-free flours and seeds. We’ve opted not to use any gums or fillers in this recipe, as many people with gut issues or intolerances try to avoid them; however, the lack of gums does make this pasta a little more delicate. You can use the pasta machine to flatten it, but then we suggest using your fingers to gently press them into bowties or leave in sheets for fresh lasagna.
Mascarpone, an Italian-style cream cheese, may be best known as the key ingredient in the dessert tiramisu, but its extra-creamy texture and mild buttery taste make it a brilliant addition to pastas. Adding some of the pasta-cooking water thins out the mascarpone to make an easy, not-too-rich cream sauce.
You can easily pull this protein-packed meal off on busy weeknights – all you really need is a bunch of kale and a handful of freezer and pantry staples. Be sure to cut the tough stems from the kale – an easy way is to fold the leaf in half lengthwise and run your knife or kitchen scissors along the inner edge of the stem to remove. Omit the chile pepper (or scrape out the seeds) for a milder pasta.
We've elevated the humble pasta bake to Sunday supper-worthy fare by using lamb instead of beef and swapping out the mozzarella often found on casseroles for Fontina, a mild, buttery, semi-soft cheese with a slight nuttiness. Substitute ground lamb for lean sausage or ground beef depending on your current taste bud needs.
Cherry Bomb peppers may look cute but these little guys pack the heat! The round red peppers – also known as Hungarian cherry peppers – are about as spicy as jalapeños and have a thick, crunchy flesh that stands up well to cooking. Keep the basil stems and toss them in your sauce for extra (and effortless!) flavor. The stems become very tender when cooked, so there's no need to remove them before serving.
Hulled barley is the whole-grain version, meaning it's minimally processed and has only the inedible outer hull removed. It takes longer to cook than the more common pearl barley, but its higher fiber content makes it well worth the wait. If you're time-crunched, though, substitute pearl barley and reduce the cooking time to between 20 and 25 minutes.
Portobello mushrooms have a meaty texture that makes them a stellar swap for beef patties in veggie burgers. But here's the trick: We've actually used the mushroom caps as the bun, then filled the middle with warmed marinara sauce, provolone and fresh, crisp greens.
Pesto can be used in countless ways – as a pizza topper, a flavor booster for proteins, stirred into noodles or baked into bread, just to name a few. It’s also fantastic for dipping your favorite homemade crackers into. Try this unique broccoli version for a nutritious, adventurous twist.
Creamy ricotta cheese adds decadence to these no-fuss, rolled-up chicken breasts. A smooth cauliflower purée and a buttery, lemony sauce will make this dish a dinner-party favorite. For extra color, garnish with finely chopped fresh parsley or oregano.
This Italian antipasto is filled with artichokes, roasted peppers and pepperoncini- all tossed together in a salad with an oregano-cheese dressing.
Turkey bacon adds a salty, savory quality to this chicken cannelloni with Asiago and mozzarella cheeses and a creamy béchamel sauce.
Dandelion greens pack a tasty, bitter punch that is best paired with other bold ingredients that can stand up to its flavor, such as the sharp Parmesan and flavorful sausage in this quick pasta. The leaves mellow as they cook, so hold back some fresh ones to toss in at the end of cooking for an extra kick. Serve with lemon wedges and red pepper flakes.
Pretty packages filled with seasoned chicken and ricotta are smothered in a vegetable-filled tomato sauce. It takes a little bit of work to cut the zucchini with a mandoline and wrap the parcels, but it’s absolutely worth it. Garnish with shaved Parmesan if you have some on hand, or simply eat as is.
This classic Italian dish blends salty, buttery and tart flavors in one quick and easy meal. Traditionally, chicken piccata is breaded, but we’ve cut the carbs (and saved you a step!) by simply tossing the seared breasts in a creamy citrus butter sauce.
Tip: If you want to add a little variety, try serving half the recipe on eggplant rounds and the other half on Portobello mushroom caps. They both take the same amount of cooking time and offer a toothsome, meaty texture.
If your family’s main complaint about boneless, skinless chicken breast is that it's dry, then braising may be your answer! The slow-and-low technique keeps meat moist.
A quick and easy take on eggplant Parmigiana, our eggplant casserole skips breading and frying the eggplant while still oozing with saucy, cheesy goodness. Try serving alongside simple tossed and steamed veggies topped with shaved Parmesan for a complete meal.
Rich with tender lamb and meaty mushrooms, our slow-cooker risotto will have you wondering why you ever bothered making finicky stove-top risotto. There’s no carefully timed stirring or multiple additions of liquid here – just set the timer and let the slow cooker do the work for you!
Walnut pesto with pungent ginger and fragrant fresh basil is the hero that brings this dish together. Walnuts have the highest concentration of antioxidants among nuts, while also containing essential fatty acids, so keep them on hand and snack on them often! In this dish, spaghetti squash is a carotenoid-rich stand-in for pasta, while protein-packed shrimp is among the seafood picks with the least amount of mercury.
This pumpkin turkey lasagna with spinach & béchamel sauce is great for cozy fall nights at home. Make two and freeze one for later in the week, without compromising your meal plans!
Whether you mince it or use as a garnish, buy radishes with tops still attached. They are cost-effective and a two-for-one deal in terms of culinary uses.
This is one of those go-to meals that has it all: fun shapes, pretty colors, nutrients from multiple food groups and the convenience of cooking in one pan. Don’t skip the almonds – they add crunchy texture that brings it all together.
We’ve kept the authentic twice-baked technique of these Italian-style cookies – we’ve simply replaced wheat flour with almond and rice flours and drizzled chocolate over top for an indulgent, wheat-free treat.