Grilled carne asada made with skirt steak marinated in citrus juices, jalapeño, garlic, cilantro, vinegar, oil, cumin, salt, and pepper. The steak is grilled hot and fast, then rested and sliced thinly across the grain.
A simple homemade pesto made with basil, pine nuts, garlic, parmesan, lemon juice, and olive oil. It’s a versatile green sauce for pasta, pizza, and other dishes.
A quick curry chicken salad with apple, raisins, cashews, and cilantro, designed for an easy high-protein lunch or meal-prep option. It can be served in a lettuce wrap, on greens, in a tortilla, or on bread.
½ cup mayonnaise*
1–2 teaspoons curry powder (or to preferred taste)
A classic chocolate chip banana bread that’s moist, easy to make, and a good way to use overripe bananas. It bakes in a loaf pan and can also be frozen tightly wrapped in foil for up to 3 months.
A quick one-pot pasta with pan-seared Italian-seasoned chicken, sun-dried tomatoes, spinach, and a creamy Calabrian chili sauce. It’s meant to feel special enough for a holiday dinner but easy enough for a busy night.
A quick Instant Pot chicken salad with shredded chicken, apple, celery, herbs, and a tangy mustard-vinegar dressing. It’s mayo-free, dairy-free, gluten-free, and made in 10 minutes of pressure cooking.
