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Veggie-Loaded Stuffed Bell Peppers Recipe

These roasted stuffed peppers are filled with sautéed vegetables like onions, corn, zucchini, tomatoes, scallions, and cilantro, enhanced with quinoa and Monterey Jack cheese for heartiness. They offer a deliciously summery flavor, appealing to both meat-eaters and vegetarians. You can prepare them in advance by stuffing partially roasted peppers and storing them until ready to bake. The recipe is

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Spaghetti Puttanesca Recipe

Cook up this classic sauce in one pan, then toss with spaghetti for a simple midweek meal. It’s budget-friendly, too, making it a great meal for the family. Spaghetti puttanesca is a robust Italian pasta dish known for its bold and savory flavors. Originating from Naples, it typically features a sauce made with tomatoes, olives, capers, anchovies, garlic, and

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Lentil & Tuna Salad Recipe

Throw together this easy, no-cook lentil and tuna salad for a speedy and healthy lunch or supper. It takes just 15 minutes to make – ideal for busy days. 

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Zucchini Lasagna Rolls with Smoked Mozzarella Recipe

This healthy riff on lasagna rolls uses strips of zucchini instead of lasagna noodles for a vegetable-packed dinner that’s fun for the whole family. This is a great recipe for kids to help make—let them get their hands dirty rolling the zucchini ribbons with the cheesy filling. 

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No Cook Black Bean Salad Recipe

The dressing for this vegan black bean salad gets its creaminess from blended avocado. Any mix of salad greens will work well, but try arugula if you want to give this hearty salad a peppery kick. 

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