Carrot Cake Breakfast Bowl with Greek Yogurt and Walnuts
Thick Greek yogurt under warm spiced carrot and apple, a swirl of orange cream cheese frosting, and toasted walnuts for crunch.
Recipe collection
High-Protein Recipes
Every recipe here brings a full serving of protein, enough to anchor the meal on its own.
Breakfast
Chicken and Sage Breakfast Patties
Homemade breakfast sausage of ground chicken, fresh sage, thyme, grated apple, and a hint of nutmeg, browned in a skillet and served with garlicky greens.
Crispy Salmon Cakes with a Poached Egg
Golden salmon cakes bound with egg and almond flour, seasoned with dill, scallion, and lemon, and topped with a soft poached egg.
Gingerbread Spiced Egg Bake
Eggs and whole-milk ricotta baked with ground and fresh ginger, cinnamon, and clove under toasted pecans, served warm with Greek yogurt.
Korean Beef and Kimchi Breakfast Bowl with Sesame Spinach
Ground beef browned with garlic, ginger, and tamari, served with seared and fresh kimchi, garlicky sesame spinach, and vinegared cucumber.
Pork and Fennel Breakfast Meatballs with Sautéed Apples
Juicy pork meatballs seasoned with toasted fennel seed and garlic, served over apples and fennel sautéed in butter with thyme.
Savory Greek Yogurt Bowl with Blistered Tomatoes, Olive Oil, and Dukkah
Thick lemony Greek yogurt under hot blistered cherry tomatoes and their garlicky oil, finished with crunchy hazelnut dukkah, cucumber, and mint.
Shrimp and Cauliflower "Grits" with Scallions
Seared paprika-spiced shrimp in a garlic-lemon butter, spooned over creamy cauliflower "grits" made with whole milk and sharp cheddar.
Soft Scrambled Eggs with Flaked Salmon and Chives
Eggs stirred slowly over low heat into soft, creamy curds, folded with flakes of roasted salmon and chives and served over lemony watercress.
Spiced Apple Dutch Baby
An almond flour Dutch baby baked over cinnamon apples in a hot skillet until puffed and golden, finished with lemon and a spoonful of Greek yogurt.
Steak and Egg Breakfast Skillet
Seared sirloin sliced over mushrooms, peppers, onions, and spinach, with eggs cooked right in the same skillet and July cherry tomatoes on top.
Strawberry Cottage Cheese Bowl with Toasted Pistachios
Whole-milk cottage cheese under a quick fresh strawberry chia jam and sliced berries, finished with toasted pistachios, lemon zest, and mint.
Turkey and Sweet Pepper Breakfast Hash with Turnips
Diced turnips browned until sweet and crisp-edged, folded with paprika-seasoned ground turkey, red peppers, and poblano, and topped with avocado.
Turkey and Zucchini Breakfast Fritters with Lemon Yogurt
Golden fritters of ground turkey, grated zucchini, feta, dill, and mint, bound with egg and almond flour and served with a cool lemon yogurt.
Turkish Eggs with Garlic Yogurt and Aleppo Butter
Soft poached eggs over cool garlicky yogurt, drizzled with warm butter infused with Aleppo pepper and finished with dill.
Vietnamese Lemongrass Pork Patties with Herb Salad
Springy pork patties seasoned with lemongrass, garlic, shallot, and fish sauce, seared and served over a crunchy herb salad with lime and chile.
Zucchini, Feta, and Dill Omelet
A tender three-egg omelet folded around golden summer zucchini, salty feta, and fresh dill, served with lemony arugula.
Lunch
Baked Chicken Muffins
Savory muffins of shredded chicken, spinach, sun-dried tomato, and cheddar held together with eggs and baked until golden, made for packing.
Chicken Salad with Apples, Walnuts, and Greens
Gently poached chicken folded into a lemony yogurt and Dijon dressing with crisp apple, celery, and toasted walnuts, piled over dressed greens.
Chicken Shawarma Salad with Garlic Sauce
Shawarma-spiced chicken thighs broiled until charred at the edges, sliced over a crisp chopped salad, and topped with whipped garlic sauce.
Chicken and Herb Summer Bowl
Lemon-garlic chicken thighs seared golden over crisp green beans, radishes, butter lettuce, and avocado, buried in a salad of five summer herbs.
Cod and Cauliflower Chowder
A creamy New England fish chowder of leeks, celery, thyme, and tender cauliflower, thickened with puréed cauliflower and filled with big chunks of cod.
Crab Louie Lettuce Cups
Sweet lump crab, jammy eggs, asparagus, and avocado in butter lettuce cups, spooned with a tangy Louie dressing of tomato, horseradish, and lemon.
Cumin-Spiced Lamb Kofta with Tahini Sauce
Ground lamb kneaded with onion, parsley, cumin, and cinnamon, shaped onto skewers and grilled, served with lemony tahini and a cucumber and tomato salad.
Garlic-Lime Pork Tenderloin with Jicama Slaw
Pork tenderloin marinated in lime, garlic, cumin, and oregano, roasted juicy, and sliced over a crunchy jicama and red cabbage slaw.
Grilled Chicken Caesar with Anchovy Dressing
Lemon-garlic chicken grilled until charred and juicy, sliced over crisp romaine with a bold anchovy Caesar dressing and parmesan crisps.
Grilled Lamb Burgers with Feta and Cucumber
Lamb burgers seasoned with garlic, mint, and oregano, grilled until charred and served in butter lettuce with smashed feta, tomato, and pickled cucumber.
Grilled Steak Salad with Chimichurri
Sliced grilled sirloin over romaine, arugula, tomatoes, cucumber, and avocado, dressed with a bright, garlicky parsley chimichurri.
Lemon Chicken and Asparagus Skillet
Golden chicken thigh pieces and spring asparagus in one skillet with leeks, garlic, butter, lemon, and a handful of fresh dill and chives.
Pork Banh Mi Lettuce Wraps with Pickled Radish
Thin slices of garlicky, peppery seared pork in crisp romaine leaves with quick-pickled daikon and carrot, cucumber, cilantro, jalapeño, and lime mayo.
Roasted Duck Salad with Pears and Hazelnuts
Slow-roasted duck legs with crackling skin, pulled over watercress and arugula with sliced pears, toasted hazelnuts, and a Dijon cider vinaigrette.
Salmon Niçoise Salad
Roasted salmon over butter lettuce with crisp green beans, eggs, cherry tomatoes, radishes, and Niçoise olives in a lemony anchovy vinaigrette.
Samke Harra (Lebanese Spicy Fish with Tahini)
White fish baked under a lemony tahini sauce and a spicy topping of cilantro, garlic, walnuts, and chili, the way it is made in northern Lebanon.
Seared Ahi Tuna with Cucumber Ribbons and Horseradish Aioli
Sesame-crusted ahi seared rare, sliced over sesame-dressed cucumber ribbons and finished with a sharp horseradish aioli.
Seared Scallops over Arugula with Lemon
Sea scallops seared golden in a very hot skillet, set on lemon-dressed arugula, and spooned with lemon brown butter, shallot, and toasted hazelnuts.
Shrimp Aguachile
Shrimp cured in a bright, spicy lime and serrano juice with cucumber, red onion, cilantro, and avocado, served cold.
Shrimp and Avocado Winter Bowl
Cumin and paprika shrimp roasted with broccoli and red cabbage, piled on lime-dressed kale with avocado, cilantro, and toasted pumpkin seeds.
Tuna, Avocado, and Cucumber Bowls
Tuna tossed with lemon, capers, and olive oil, piled over salted cucumber, avocado, radishes, and arugula for a cool August lunch in 15 minutes.
Turkey Cobb Salad
Rows of seared turkey breast, hard-cooked eggs, avocado, tomatoes, and blue cheese over crisp romaine with a sharp red wine vinaigrette.
Turkey Larb in Lettuce Cups
Ground turkey cooked with shallot and dressed hot with lime, fish sauce, and chili, tossed with mint and cilantro and spooned into butter lettuce.
Turkey and Cranberry Lettuce Wraps
Herb-roasted turkey tucked into butter lettuce with avocado, celery, Dijon mayo, and a bright raw cranberry-orange relish sweetened with allulose.
Warm Chicken and Cabbage Bowl with Mustard Vinaigrette
Seared chicken thighs over cabbage and leeks browned in the same skillet, tossed warm with a sharp Dijon vinaigrette, walnuts, and crisp radishes.
Dinner
BBQ Chicken Thighs with Coleslaw
Chicken thighs grilled and glazed with a tangy tomato, vinegar, and spice barbecue sauce, served with a crunchy, creamy coleslaw of cabbage and carrot.
Beef Cottage Pie with Rutabaga Mash
Ground beef simmered with onion, celery, thyme, and kale under a rutabaga mash, baked until the fork ridges on top turn golden brown.
Bison Meatballs with Broccolini
Tender bison meatballs bound with egg and almond flour, roasted until browned, and served with garlicky, lemony broccolini and parmesan.
Blackened Salmon with Avocado Salsa
Salmon fillets crusted in paprika, cayenne, garlic, and herbs, seared dark in cast iron, and topped with a cool avocado, cucumber, and lime salsa.
Chicken Piccata with Capers and Lemon
Thin chicken cutlets dredged in almond flour and seared golden, then sauced with lemon, capers, broth, and butter over quick-sautéed zucchini ribbons.
Chicken and Broccoli Bake
Browned chicken thighs and broccoli baked in a reduced Dijon and lemon cream under a parmesan and almond crust until bubbling and golden.
Creamy Tuscan Salmon with Spinach
Seared salmon finished in a garlicky parmesan cream sauce with sun-dried tomatoes, wilted spinach, and fresh basil, all in one skillet.
Dijon Herb Glazed Salmon
Salmon fillets spread with a Dijon, garlic, lemon, and fresh herb glaze and roasted on one pan with caramelized fennel and leeks.
Garlic-Crusted Pork Tenderloin with Green Beans
Pork tenderloin coated in a garlic, rosemary, Dijon, and parmesan crust and roasted on one sheet pan with blistered green beans and shallots.
Greek Lamb Bowl with Tzatziki
Oregano and lemon marinated lamb, seared until charred at the edges, over a chopped Greek salad with feta and olives and a cool garlicky tzatziki.
Grilled Bison Burgers with Caramelized Onions
Juicy grilled bison burgers wrapped in crisp butter lettuce and piled with slow-cooked caramelized onions, ripe tomato, and a Dijon sauce.
Ground Beef and Zucchini Skillet
Ground beef simmered with tomato, cinnamon, and oregano, folded with browned zucchini, and finished with feta, dill, and lemon in one skillet.
Halibut with Browned Butter and Sage
Thick halibut fillets seared golden and basted with nutty browned butter, crisped sage leaves, and lemon, served with garlicky green beans.
Harissa Salmon with Cauliflower
Salmon fillets spread with a homemade harissa and roasted on one pan with cauliflower until the fish flakes and the florets turn golden.
Herb-Roasted Chicken Thighs
Bone-in chicken thighs rubbed under the skin with garlic, rosemary, sage, and thyme, roasted crisp on a sheet pan over turnips and red onion.
Herb-Roasted Cornish Hens with Lemon
Cornish hens roasted with garlic herb butter under the skin over fennel and red onion, finished with roasted lemon squeezed into the pan juices.
Lemon Herb Baked Cod with Roasted Vegetables
Cod fillets baked under lemon, garlic, and herb oil on one sheet pan of caramelized fennel, peppers, red onion, and blistered cherry tomatoes.
Mussels in Paprika Tomato Broth
Mussels steamed open in a broth of crushed tomatoes, garlic, shallot, and paprika, finished with butter and parsley.
Pork Chops with Brussels Sprouts and Mustard
Thick bone-in pork chops seared golden, then finished in a creamy Dijon pan sauce with Brussels sprouts roasted crisp in the same skillet.
Roasted Beef Tenderloin
A center-cut beef tenderloin seared, roasted with whole shallots and broccolini, and sliced under melting garlic-herb butter.
Roasted Lamb with Carrots and Yogurt Sauce
A boneless leg of lamb rubbed with garlic, rosemary, and lemon, roasted over carrots that cook in its juices, with a cool cumin and mint yogurt sauce.
Salmon with Asparagus and Garlic Butter
Salmon fillets and spring asparagus roasted together on one pan, then topped with a melting garlic, lemon, and herb butter.
Seared Duck Breast with Cherry Pan Sauce
Duck breasts rendered slowly until the skin turns crackling and golden, served rosy and sliced with a sauce of cherries, shallot, thyme, and bone broth.
Steak au Poivre
Steaks pressed into cracked black peppercorns, seared hard, and served with a silky pan sauce of shallot, beef bone broth, Dijon, and cream.
Trout Amandine
Trout fillets dusted in almond flour and pan-fried golden, finished with browned butter, toasted almonds, lemon, and parsley over peppery watercress.
Venison Medallions with Juniper and Blackberry Sauce
Venison loin medallions seared in butter and served with a glossy blackberry, juniper, and bone broth pan sauce over garlicky wilted kale.
Snacks
Spicy Tuna Cucumber Bites
Cool cucumber rounds topped with diced sushi-grade tuna in a spicy sesame mayonnaise, finished with scallion and toasted sesame.
Turmeric-Ginger Chicken Skewers
Chicken thigh pieces marinated in turmeric, ginger, garlic, lime, and coconut milk, threaded onto skewers and grilled until charred at the edges.
Crockpot Meals
BBQ Pulled Pork
Spice-rubbed pork shoulder slow-cooked until it falls apart, tossed in a tangy tomato and cider vinegar barbecue sauce, and piled into lettuce cups.
Beef Barbacoa Lettuce Wraps
Beef chuck slow-cooked with ancho chile, garlic, lime, and warm spices until it shreds, piled into romaine with pickled onion and avocado.
Beef Pot Roast with Vegetables
Chuck roast browned hard and slow-cooked with carrots, turnips, celery, onions, garlic, and herbs until fork-tender in a rich, savory gravy.
Beef Short Ribs with Horseradish
Bone-in short ribs browned hard, slow-cooked with vegetables and bone broth until tender, finished with a horseradish gravy and gremolata.
Beef and Garlic Cabbage
Beef chuck slow-cooked with a whole head of garlic in a paprika and tomato broth, then finished with tender cabbage wedges and a hit of fresh garlic.
Brisket and Cabbage with Pickling Spices
Fresh beef brisket rubbed with toasted pickling spices and slow-cooked with cabbage, carrots, and onion, served with a horseradish cream.
Chicken Cacciatore
Browned bone-in chicken thighs slow-cooked with tomatoes, sweet peppers, mushrooms, garlic, and rosemary, finished with olives and capers.
Chicken Fricassée with Tarragon
Bone-in chicken thighs slow-cooked with mushrooms and leeks, finished in a silky sauce of cream, egg yolks, lemon, and fresh tarragon.
Chicken Thighs with Preserved Lemon and Fennel
Bone-in chicken thighs slow-cooked with fennel, onion, preserved lemon, green olives, and warm spices until falling-apart tender.
Coconut-Braised Lamb Shoulder with Turmeric
Lamb shoulder slow-cooked in coconut milk with turmeric, ginger, garlic, and warm spices until tender, finished with spinach and lime.
Duck Confit with Star Anise and Orange
Duck legs cured overnight with salt, orange zest, and star anise, then slow-cooked in their own fat until silky and tender, and crisped to finish.
Fresh Ham with Orange and Clove
A fresh ham rubbed with orange zest, clove, and garlic, slow-cooked on fennel, carrots, and onions, and served with a fresh orange and parsley relish.
Goat Birria
Goat slow-cooked in a guajillo and ancho chile broth until it falls from the bone, served in its deep red consommé with onion, cilantro, and lime.
Italian Sausage and Peppers
Homemade fennel sausage browned and slow-cooked over green and red peppers and onions in a garlicky tomato sauce, finished with basil and parmesan.
Jamaican Oxtail
Oxtail browned deeply and slow-cooked with allspice, thyme, scallion, ginger, garlic, and a whole chile until the meat falls from the bone in a rich gravy.
Lamb Gyro Meat with Tzatziki and Tomatoes
Spiced ground lamb slow-cooked into a gyro loaf, sliced thin and crisped, and served in lettuce with tzatziki, ripe tomatoes, and red onion.
Monkfish with Saffron and Tomatoes
A saffron-scented tomato and fennel sauce slow-cooked until deep and fragrant, with firm monkfish poached in it for the final half hour.
Mustard and Herb Pork Roast
A seared pork shoulder coated in Dijon, garlic, rosemary, thyme, and sage, slow-cooked over fennel and onions and served with a creamy mustard sauce.
Pork Adobo
Pork shoulder braised slowly in vinegar, tamari, garlic, bay leaves, and black pepper until tender, then crisped and glazed in the reduced sauce.
Pork Chile Colorado
Pork shoulder slow-cooked in a brick-red sauce of toasted guajillo and ancho chiles, garlic, and cumin, topped with cabbage, radish, and avocado.
Ropa Vieja
Cuban flank steak slow-cooked with peppers, onions, tomatoes, and cumin until it shreds into tender strands, finished with green olives and capers.
Turkey Chili with Peppers
Browned ground turkey slow-cooked with red bell peppers, poblanos, jalapeños, tomatoes, and warm chili spices, topped with avocado and sour cream.
Turkey Thighs with Sage and Onions
Bone-in turkey thighs browned, then slow-cooked on a deep bed of onions, sage, and thyme, with the onions blended into a silky gravy.
Turkey in Mole
Turkey thighs slow-cooked in a deep, rich mole of dried ancho chiles, toasted almonds and sesame, tomatoes, warm spices, and unsweetened cocoa.
Instant Pot Meals
Bo Kho, Vietnamese Lemongrass Beef
Beef chuck pressure-cooked in a fragrant broth of lemongrass, ginger, star anise, cinnamon, and tomato until tender, with carrots and fresh herbs.
Chicken Paprikash
Chicken thighs pressure-cooked with sweet Hungarian paprika, onions, and red peppers, finished with sour cream, over buttered cauliflower rice.
Chicken Vegetable Soup
Chicken thighs pressure-cooked in bone broth with carrots, celery, onion, and thyme, finished with zucchini, kale, lemon, and fresh dill.
Cilantro Lime Shrimp
Shrimp pressure-cooked in a garlicky lime butter broth, tossed with cauliflower rice and red pepper that soak up the sauce, and showered with cilantro.
Cod Veracruz
Cod fillets poached in a Veracruz sauce of tomatoes, sweet peppers, green olives, capers, and jalapeño, the sauce pressure-cooked in minutes.
Cuban-Spiced Bison Picadillo
Ground bison simmered with peppers, onion, garlic, tomatoes, cumin, oregano, green olives, and capers in a savory, briny sauce.
Egg Roll in a Bowl
Ground turkey browned with ginger and garlic, then pressure-cooked for one minute with cabbage, carrots, and tamari and topped with chili mayo.
Galician-Style Octopus
Octopus pressure-cooked until tender, sliced, and dressed the Galician way with good olive oil, paprika, and flaky sea salt.
Ginger-Scallion Chicken with Bok Choy
Chicken thighs pressure-cooked in a gingery broth until silky, served with tender bok choy and a sizzling ginger-scallion oil.
Lamb Korma
Lamb shoulder pressure-cooked with browned onions, ginger, garlic, and warm spices, finished in a creamy sauce of cashews, yogurt, and cream.
Lamb Tagine with Apricots and Almonds
Lamb shoulder pressure-cooked with onion, ginger, cinnamon, cumin, and saffron until tender, finished with fresh apricots and toasted almonds.
Poached Salmon with Lemon-Dill Yogurt Sauce
Salmon fillets gently cooked in the Instant Pot over a lemon and dill court-bouillon, served with green beans and a cool lemon-dill yogurt sauce.
Pork Vindaloo
Pork shoulder marinated in vinegar, chiles, garlic, ginger, and warm spices, pressure-cooked into a tangy, fiery, deep red curry.
Pork and Vegetable Stew
Pork shoulder pressure-cooked with tomatoes, rosemary, and garlic, with carrots, celery, mushrooms, and green beans added late so they hold their shape.
Sausage, Cauliflower, and Spinach Soup
Homemade fennel sausage browned in the Instant Pot, then cooked with cauliflower and broth, half puréed until creamy, and finished with spinach.
Shrimp Boil with Fresh Sausage and Old Bay
A summer shrimp boil from the Instant Pot, with shell-on shrimp, homemade sausage, cauliflower, and green beans tossed in Old Bay garlic butter.
Shrimp Moqueca, Brazilian Coconut Stew
Bahian shrimp stew of coconut milk, red palm oil, sweet peppers, tomatoes, and lime, the base pressure-cooked in minutes and the shrimp poached in last.
Shrimp Scampi with Zucchini Noodles
Garlicky shrimp pressure-cooked in lemony broth, then tossed with zucchini noodles in a glossy butter sauce with parsley and chili flakes.
Shrimp and Okra Gumbo
A Creole gumbo of onion, celery, and green pepper, tomatoes, and okra, thickened by the okra itself, with shrimp poached in at the end.
Squid in Its Own Ink
Tender squid stewed in a glossy black sauce of squid ink, tomato, onion, garlic, and paprika, the Basque classic calamares en su tinta.
Turkey Chile Verde with Tomatillos
Turkey thighs pressure-cooked in a tart tomatillo, poblano, and jalapeño sauce, then shredded and finished with cilantro and lime.
Turkey Kofta in Yogurt Sauce
Spiced turkey meatballs browned and pressure-cooked in a tomato and paprika broth, then finished with a tangy garlic yogurt sauce and mint.
Turkey Meatballs in Marinara with Zucchini
Tender parmesan and herb turkey meatballs pressure-cooked in a garlicky marinara, then simmered with zucchini and finished with fresh basil.
Soups
Avgolemono (Greek Egg-Lemon Soup)
Shredded chicken in a silky, tangy broth thickened with whisked eggs and lemon, finished with dill.
Bison and Wild Mushroom Stew
Bison simmered slowly with a mix of mushrooms, onion, carrot, celery, thyme, and rosemary in a rich beef bone broth until tender.
Callaloo with Crab
A thick, silky Caribbean soup of greens and okra simmered in coconut milk with thyme and chile, then folded with sweet lump crab.
Duck Consommé with Ginger
A clear, deeply savory broth of duck legs simmered slowly with ginger, star anise, and scallion, strained, and served with tender shredded duck, mushrooms, and bok choy.
Lamb and Harissa Soup with Cauliflower
Chunks of lamb simmered in a spiced harissa and tomato broth with cauliflower, then brightened with lemon and cilantro.
Pork Belly and Cabbage Soup with Star Anise
Pork belly simmered until meltingly tender in a broth of ginger, star anise, tamari, and scallion, with silky napa cabbage.
Roasted Eggplant and Tahini Soup with Spiced Beef
Charred, roasted eggplant blended with tahini, garlic, and lemon into a smoky, velvety soup, topped with cinnamon-spiced beef and toasted pine nuts.
Spanish Romesco Fish Soup
Chunks of white fish poached in a brick-red broth thickened with romesco, a blend of roasted red peppers, toasted almonds, garlic, and sherry vinegar.
Tom Kha with Shrimp
Thai coconut soup with shrimp, mushrooms, and tomatoes in a lemongrass and ginger broth built on the shrimp shells, finished with lime and fish sauce.
Salads
Chopped Chicken and Vegetable Salad
Gently poached chicken and crisp August vegetables cut to the same small dice and tossed in a sharp oregano and Dijon vinaigrette.
Chopped Salmon and Avocado Salad
Slow-roasted salmon in big flakes over chopped romaine, fennel, radish, cherry tomatoes, and avocado, tossed in a lemon, dill, and caper vinaigrette.
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