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
Zucchini, Pea & Mint Orecchiette
Spring in a bowl: sweet peas, soft zucchini, lemon and mint with orecchiette and a spoon of white beans for protein. No cheese required.
Lemon Herb Cod with Potatoes & Green Beans
One tray: flaky cod with thyme and lemon, crisp baby potatoes and green beans. Simple, light and naturally gluten- and dairy-free.
Baked Salmon, Quinoa & Broccoli Box
A clean meal-prep box: lemon-pepper salmon, fluffy quinoa, steamed broccoli and cherry tomatoes. Reheats well or eats cold.
Turkey Meatballs in Tomato Sauce with Zucchini Noodles
Light, herby turkey meatballs (no breadcrumbs, no cheese) simmered in basil-tomato sauce over zucchini ribbons.
Tuna Niçoise Bowl
Tuna, soft-boiled eggs, green beans, baby potatoes, tomatoes and olives with a mustard-lemon vinaigrette. A complete lunch in one bowl.
Spaghetti with Shrimp, Garlic & Cherry Tomatoes
A coastal Italian classic: shrimp cooked fast with garlic, chili and blistered tomatoes, finished with lemon and parsley.
Garlic Lemon Shrimp with Orzo & Spinach
Juicy shrimp with garlic, lemon and a handful of spinach folded through orzo. Ready in 20 minutes.
Turkey & Zucchini Burgers with Herb Yogurt
Juicy turkey patties packed with grated zucchini, served on greens with a lemon-herb yogurt sauce.
Tuna, White Bean & Tomato Salad
A 10-minute Italian classic: good tuna, cannellini beans, cherry tomatoes, red onion and parsley with lemon and olive oil.
Greek Village Salad
Tomatoes, cucumber, red onion, olives and feta with oregano and olive oil. No lettuce, no fuss — just summer.
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