Under 30 Minutes

Have dinner on the table in 15 minutes, thanks to this speedy curry featuring sweet, quick-cooking scallops and fresh green beans.

You can skip the takeout and make this easy dish at home in the same amount of time. This recipe is full of tender shrimp and fresh, crisp veggies all cooked in a mildly spicy sauce.

The Fourth of July hit.

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.

A creamy herb dressing is the perfect complement for soft butter lettuce and avocado. If you don’t want to risk onion breath, skip the onion entirely, or pickle it for a sweet-tart flavor without the pungency.

The crispy tofu paired with quinoa makes a quick and healthy meal. This dish is super flexible, too. Customize using ingredients you have on hand or follow using ours.

Nutty and fudgy, these rich muffins are moist and flavorful.

These lettuce cups feature traditional Greek flavors that come together in less than 30 minutes, making it a great option for weekday meals.

Sweet and crispy, these sweet potato latkes are really hard to beat, especially as a breakfast side paired with bacon and eggs.

This hash is an excellent choice for a make ahead breakfast or lunch option during the week or even a busy weeknight dinner, paired with some eggs and avocado.

These breakfast muffins are the perfect on-the-go meal. They’re simple to make and you can make bake them ahead of time for quick breakfast throughout the week.

Cauliflower stands in for rice in this remake of the takeout favorite. This veggie-based rice can be found in the refrigerated section of your supermarket’s produce department or in the frozen aisle. You can also make your own by pulsing cauliflower florets in the food processor until the pieces reach the size of rice grains.

This gluten-free Shrimp Pad Thai gives the Thai classic dish a low-carb makeover using spiralized cucumbers and carrots for the noodles.

Vibrant in color and loaded with flavor, this slaw is the perfect side for protein. You can prep it entirely at home and take it on the road – or take it camping, as Melissa Urban suggests in her book. If making it ahead, simply pack the salad, dressing and garnishes separately and toss together right before serving.

This salad, straight from Danielle Walker’s “Celebrations” cookbook, crams tons of texture, flavors, and colors into one bowl.

Sweet and tart cranberries transform into a spicy jalapeño sauce for these cheesy quesadillas.

When you think of a hot breakfast bowl, it doesn’t have to start with oats. Here, we use protein-rich quinoa mixed with apple and warming spices to fuel your morning.

Tuna is an excellent source of both muscle-building protein and inflammation-fighting omega-3 fats.

The garlicky mayo on these burgers is so good, you may need to make a triple batch for all your sandwich needs. And the patties are a tasty meatless option you don’t have to fire up the grill for.

You’ve tried delicious guacamole on your burger, but IN your burger? These WHOLLY® GUACAMOLE–infused chicken sliders add the flavor inside and seal in the goodness, and hassle-free flavor throughout. But don’t stop there! Top with your favorite heat level of guacamole and cheese.

Fresh shrimp salad rolls are served with a deliciously sweet and spicy Thai dipping sauce. Each roll is filled with crisp vegetables, shrimp, and herbs. Impress family and friends with this easy dish.

Impress your family with this lemon- and garlic-stuffed whole fish on the grill that’s surprisingly easy to put together. Make the aioli on your Sunday prep day so you can simply assemble and grill the fish right before eating.

Giving the romaine hearts a quick turn on the grill imparts a smoky taste to this Greek salad that's incredibly appealing. The combo of tender lamb and salad is definitely entertaining-ready.

No need for a bottled sauce — here, you can make a quick, zesty teriyaki using orange juice, ginger and a few pantry staples. The recipe makes enough to coat the fish before roasting with plenty left over for drizzling and dipping at the table. (Tasty tip: Try it on the broccoli!)

Tender, meaty mushrooms are smothered in a tangy salsa and topped with gooey cheese for a veg-heavy main dish.

These Hawaiian tuna burgers are full of lean protein and bursting with tropical flavor. The carrot beet slaw adds a tangy crunch.

We've taken the traditional BBQ side dish and turned it into an equally winter-friendly meal, ready in just 30 minutes and sure to refresh, thanks to its lemony vinaigrette.

You can pick up pre-chopped broccoli rice to save time or pulse broccoli florets and stems in the food processor to make your own.

Butter makes everything better – so go ahead, embrace it on a ketotarian diet. It adds richness to this uber easy sautéed sole with crunchy carrots, bell pepper and snap peas.

Honey and sriracha glaze gives the salmon an amazing sweet and spicy flavor. The avocado salsa is the perfect finish for this fast and easy dinner.

These healthy oatmeal cookies are the perfect blend of dark chocolate with gooey tahini for a sweet, chewy, gluten-free, dairy-free and grain free treat.

This protein-rich skillet breakfast is both fast enough for weekday mornings and hearty enough for houseguests. Here, we used plain turkey sausages, but go ahead and toss in your favorite variety, such as Italian or breakfast-style.

A creamy corn chowder in less than 30 minutes? It’s possible thanks to frozen and thawed corn kernels and a handful of flavorful ingredients.

Caramelized shallots and crispy bacon impart big flavor to these shredded Brussels sprouts topped with crunchy pumpkin seeds. To make this dish vegetarian, you can omit the bacon and sauté the shallots in olive oil instead. To ensure it’s Whole30 compliant, look for bacon that doesn’t contain sugar.

For a hearty one-dish salad, toss tender strips of beef tenderloin with crisp salad greens, mushrooms, cucumbers, and bell peppers. Dress it with a tangy mix of Greek yogurt, buttermilk, garlic and apple cider vinegar, and serve as a main dish.

Cassava flour is a great gluten- and grain-free alternative that works well in both sweet or savory applications. We use it to make these easy and delicious waffles.

Start your day with this veggie-packed cauliflower hash. It's so filling you won't even miss the carbs you'd find in a traditional hash.

Piled high with seasoned beans and veggies, these tostadas are more assembly than cooking.

Get ready for the biggest revelation in dorm-room cooking: kettle eggs! Yes, you can actually make hard-boiled eggs in an electric kettle. (Fun fact: Our senior graphic designer, Alaina Greenberg, makes them almost daily in our office!) If you don’t have a kettle, you can also buy packaged pre-boiled eggs for this recipe.

Ricotta cheese is blended with an all-natural purchased pesto for a punch of flavor with minimal effort. Layers of fresh zucchini, tomato and mushroom add a Mediterranean flair.

We're fans of this simple roasted broccoli. You'll want to eat it all the time.

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.

Smothered in walnut-parsley pesto and topped with mushrooms, this meatless flatbread takes only 30 minutes to serve up, thanks to store-bought dough.

A staff favorite, this cool dessert looks extravagant but is very easy to pull off, plus it’s completely make-ahead.

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

This savory dip is super smooth thanks to the addition of sweet potato, and we topped it off with crispy leeks and toasty pine nuts. Beet and sweet potato chips stand in for pita as crispy dippers.

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.

Butternut squash is spiralized into "noodles" for a healthy pasta alternative, with tomatoes, basil and mascarpone cheese.

In this velvety asparagus soup, we use two types of turmeric: ground turmeric as a subtle addition to the soup itself and the fresh root that’s coarsely ground into a herby, flavorful pesto.

Satisfy your sweet tooth with this wholesome custard — this rich, velvety dessert is the perfect treat to bring to work or keep on hand as a midafternoon snack. You can easily double or triple the recipe to make a bigger batch.

Ingredients like black beans, Greek yogurt and turkey chorizo sausage pack lot of protein into this easy breakfast dish.

You can have bread on a keto diet! Maria Emmerich swapped whole-grain flour for coconut flour to make these gluten-free English muffins.

Shiitake mushrooms, both in the patty and sautéed as a topping, add a wonderfully deep flavor to these burgers.

Never again have boring tuna salad! A spicy mayo mixture livens up this tuna bowl with crisp veggies and fragrant sesame seeds.

Peanut butter and quinoa are the stars of this energizing, high-protein breakfast bowl.

Made from fermented soybeans, miso paste is a probiotic food that helps improve gut health. Miso paste also contains minerals such as calcium, iron, zinc and magnesium. This dressing serves beautifully alongside summer slaws, soba noodles or grilled chicken.

Serve this fragrant salsa with grilled seafood or chicken, whole-grain pita chips or as an addition to a cheese platter.

With only four ingredients, this creamy sauce is a cinch to make and have on hand for burgers, baked potatoes and veggies.

This easy grilled pizza is the perfect combination of salty and sweet, thanks to turkey bacon and pineapple. Prep the toppings ahead of time for a laid-back pizza night.

It doesn’t get more summery than this pizza with barbecue chicken and corn. Made with pre-cooked chicken and our easy whole-wheat dough, it’s a great option for a quick weeknight dinner.

Gazpacho, the famous chilled soup, comes in lots of varieties in Spain. This white gazpacho, made with cucumbers and green grapes, is used as a sauce to complement seared scallops.

Roasted stuffed peppers are a mainstay of tapas bars in Spain. In this fresh twist, we skip the oven and fill raw mini bell peppers with creamy sheep’s milk cheese or goat cheese and top with crispy serrano ham bits for a textural feast.

Serve with cooked pasta, spoon over grilled fish or spread over whole-grain crusty bread and top with halved grape or cherry tomatoes.

Fresh rosemary commingles with tangy lemon zest and smoked paprika to give these almonds a ton of flavor. If you can’t find Marcona, regular raw almonds work well, too.

This versatile spread can be used on crackers, or you can add water to the pâté and use it as a dip.

You'll never believe this quick and easy Mediterranean-style dish is ready in just 15 minutes!

The secret to making these oval-shaped patties ultra moist? Grated zucchini, which not only adds moisture, but also a serving of vegetables.

This gorgeous medley includes a combination of top superfoods—berries, Brazil nuts, spinach and more—for maximum flavor and nutrient value. To keep this salad plant-based, you can easily omit the salmon and replace it with beans or lentils.

The key to this salad is to cut the veggies into extra-small pieces – about the size of a pea – so that you get a variety of flavors and textures in every bite. Salzman uses her Everyday Salad Dressing to dress this fresh salad.

Did you know that raspberries are high in fiber? One cup is higher in fiber (at 8 grams) than the same serving of grains such as cooked whole-wheat spaghetti and brown rice!

Jicama is a crunchy, mild vegetable that’s common in Mexican cuisine. It looks a little intimidating because of its size and odd shape, but once you peel it, the cool flesh is easy to slice and adds a crisp texture to salads.

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.

The herbal taste of basil with lime juice and a touch of salt and pepper make the fruits in this bowl taste even sweeter. Mix and match with your favorite melons and berries.

This fork-and-knife flatbread is spread with herby, creamy ricotta and 
then loaded with sweet and savory veggies for a fresh take on Middle 
Eastern street food. Be sure to buy a good-quality full-fat ricotta for 
the best results. The vegetables are adaptable, so use whatever 
looks good at your farmers’ market this week!

The long, slender stems of broccolini are completely edible, so don’t ditch them. Add a serving of whole grains such as freekeh, bulgur or millet to complete this vegetarian meal, or serve the vibrant greens alongside grilled fish or chicken.

You definitely won’t miss the chicken or beef in this substantial vegetarian version of a taco salad. We use pico de gallo in the dressing for a chunkier texture, but you can pulse it in the food processor if you prefer a smoother dressing.

Meaty fried tempeh fills in for chicken in this vegan alternative to traditional street tacos.

Crispy baked plantain chips and creamy cilantro sauce top this easy layered bowl for a variety 
of textures and a tropical salty-spicy, savory-sweet flavor combination.

Thai Curry in 25 minutes? It's possible. Plus, it's 100% dairy- and wheat-free.

This hearty bowl is a staff favorite – we just love the pairing of the sweet and tangy raspberry sauce over savory chicken and crunchy vegetables.