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Topped with a homemade peanut dressing! Healthy and fresh. 142 evaluations/ 4.9 typical These Ricotta Meatballs are an easy and delicious household favorite! Tender, juicy homemade meatballs with a jar of great marinara and a crispy topping to finish all of it off. YUM! These Chicken Teriyaki Burgers are exceptionally easy while likewise being unbelievably delicious.

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YUM. Golden, juicy, thinly sliced pan-fried chicken swims in a creamy coconut-kale gravy-like circumstance with slips of shallot and a little bit of heat. Super easy, minimal active ingredients! Basic and delicious salmon and potatoes roasted on a sheet pan, and covered in a garlic dill butter sauce! Among my family's preferred dinners.

195 evaluations/ 4.9 average This Buffalo Tofu is SO EASY! A two-ingredient sauce tossed with air-fried crispy tofu, laid on top of a kale caesar salad. I like a shortcut dinner hack! These bowls feature caramelized peanut chicken, a tangle of vermicelli noodles, fresh herbs and cucumber salad, and peanut sauce all over top.

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Air fryer, grill, and oven-friendly! Roasted sweet potatoes topped with creamy chipotle sauce, spicy ground chicken, avocado, cilantro, and pickled onion. My family likes them! These Baked Chicken Meatballs are the very best! The perfect addition to any meal or to eat right on their own. Bonus offer: they're meal-prep friendly to stock up throughout the week! 787 reviews/ 4.9 average Easy and incredible buffalo chicken hamburgers! Piled high with crisp lettuce, a whipped feta spread, sitting atop of toasted brioche bun.

Quick, delicious, and ideal for weeknights! Smoky chipotle chicken grilled to perfection, with a chunky fun sauce featuring pistachios, avocado, lemon, and chives! This is so good! Crispy baked tofu tossed with a 2-ingredient sweet, sticky, and spicy chili sauce! February 13, 2026 I'm Lindsay and I FOOD. I used to be an instructor, and now making food and writing about it online is my full-time job.

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Our collection of savory dinner dishes is best for busy weeknights, easygoing weekends, and everything in between. From 30-minute meals and one-pot marvels to hearty family favorites, these suppers are fast to make and huge on taste.

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Serves 2 Prep: 5 mins Prepare: 30 mins This dish is inspired by a meal from Delia Smith's Vegetarian Collection, a book I used to refer to a lot growing up as a veggie teenager who liked to prepare. Delia flavoured her 'red pepper relish' with cumin and served it with pasta.

This is a super basic however rewarding meal which just needs one roasting tray and one saucepan so it's extremely light on washing up (yay). It's ideal for a veggie midweek meal however is likewise fantastic consumed cold with a little collapsed feta for a take-to-work lunch or picnic meal.

I do, however, find that a classic mac & cheese can be a bit one dimensional and get sickly, so I love making this variation rather it's studded with salted, smoky nuggets of chorizo and spicy, tangy, pickled jalapeos to help to cut through the cheese, plus there's a breadcrumb topping for a bit of extra texture.

I'm aware that everyone has their own feelings on how wet they like their macaroni cheese some choose an extremely oozy, liquid sauce while some choose a somewhat stiffer filling. This one is closer to the latter, (but absolutely moist!) So if you choose it very oozy, just add a little bit more milk to your bchamel.

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This is my next-level twist on a timeless Lebanese fattoush salad, integrating the normal chunky veg, fresh herbs, sumac dressing and crispy pitta chips, but with the addition of warm, fragrant spices and sumac-sprinkled baked feta to actually take it up a notch. Serves 4Prep: 10 minsCook: 20 mins plus extra couple pinches for the feta leaves chosen Approach Heat your oven to 200/180 fan.

Gently squash your cumin and coriander seeds in a pestle & mortar and spray over the pitta chips, in addition to tsp of hot smoked paprika (or if you like it hot), lots of sea salt and an excellent grind of black pepper. Line a little baking tray with foil, grease with a little bit of olive oil, then leading with the block of feta.

Bake for 20 mins, but set a timer for 10 mins too (as this is when you'll put your pitta chips in). Now, to prep the veg: cut the cucumber down the middle lengthways then utilize a teaspoon to scrape out the seeds. Cut each down the middle lengthways once again, then into chunks.

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After 20 minutes your feta ought to be golden round the edges and your pittas ought to be crisp. Eliminate from the oven and leave to cool for 10 minutes. To serve, toss the veg in dressing, then suggestion in the pittas and toss once again. Taste and season if required. Then place the baked feta on the top, all set to break it up with a spoon right before serving.

I thought stunning, sweet pops of warm roasted cherry tomatoes would match magnificently with salty, crispy capers and cold, creamy ricotta, flecked with fresh lemon passion, oregano and parmesan, for this reason the birth of this dish. It's a genuine divine combination and a correct taste of summertime. This is an actually easy however impressive looking meal which implies it's terrific for a dinner celebration starter (served with focaccia for mopping everything up) or as part of a spread at a party or picnic.

I do not want to be that kind of w * nker that informs everyone that they invested their year abroad in France, but what can I state, I am that w * nker.

I even have a degree in it (oo la la, right?) And, for me, no trip to France is total without consuming a salade de chevre chaud aka a warm goat's cheese salad. This outright classic is on the menu at quite much every French restaurant/bistro out there and it is among the extremely few salads I make frequently.