Recipes
Real food. Three or four steps. Flavors from everywhere.
Every recipe emphasizes grocery-store ingredients, easy preparation, affordability, protein, fiber and reasonable portions.
10 recipes
Whole Wheat Spaghetti al Pomodoro
The Italian classic done light: whole wheat spaghetti, cherry tomatoes, garlic, basil and good olive oil. Proof that pasta belongs in a healthy week.
Italian Chicken & Cannellini Bean Soup
A brothy, comforting soup with shredded chicken, cannellini beans, carrot, celery, kale and rosemary. Freezes beautifully.
Dairy-Free Tomato & Basil Spaghetti
A 20-minute pomodoro with no cheese needed: garlic, ripe cherry tomatoes, basil and good olive oil, with white beans folded in for protein.
Lemon Chicken & Zucchini Fusilli
Golden chicken, ribbons of zucchini, lemon, garlic and parsley tossed through fusilli. No cream, no cheese, plenty of flavor.
Turkey Meatballs in Tomato Sauce with Zucchini Noodles
Light, herby turkey meatballs (no breadcrumbs, no cheese) simmered in basil-tomato sauce over zucchini ribbons.
Chicken Pesto Pasta with Peas
Fusilli tossed with basil pesto, tender chicken, sweet peas and cherry tomatoes. A balanced pasta night.
Italian Herb Chicken & Vegetables
Rosemary and garlic chicken roasted on one tray with zucchini, cherry tomatoes and red onion. Simple, generous and perfect for leftovers.
Tuscan Beef & White Bean Stew
Slow-simmered beef with cannellini beans, kale and rosemary. A complete bowl with protein and fiber in one pot.
Tuscan Lentil Soup
Hearty lentils with carrot, celery, tomato and rosemary. Budget-friendly, freezer-friendly and deeply satisfying.
Mediterranean Flatbread Pizza
Thin flatbread with tomato, mozzarella, arugula, cherry tomatoes and olives. Pizza night, CombiFast style.
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