Browse Every Recipe - Page Number 39

Light Italian spring minestrone with peas, zucchini, spinach and small pasta—fresh, herby, and ready in 45 minutes.

Smashed avocado on toasted sourdough topped with poached egg and crunchy chili crisp for a bold breakfast.

Teriyaki-glazed salmon over fluffy rice with edamame, cucumber, green onion, and toasted sesame.

Golden breaded cabbage rounds, pan-fried until crisp; finish with lemon and parsley for a hearty vegetarian main or savory side.

Buttery croissants soaked in custard, filled with dark chocolate and topped with crushed pistachios for an indulgent brunch.

A vibrant spiced red lentil soup with turmeric, cumin and a bright squeeze of lemon for nourishing bowls.