Roast Chicken with Root Vegetables
Tender roasted chicken accented with lemon and thyme and paired with a medley of root veggies—this comforting meal is fancy enough for guests, but easy enough for Sunday family suppers.
Red Wine–Braised Short Ribs
Slowly braised in a bold, red wine sauce accented with a variety of fresh herbs, our fall-off-the-bone beef short ribs are worth every minute of the wait. Serve with mashed potatoes and plenty of napkins.
Braised in white wine with green olives, cherry tomatoes, and fresh thyme, our Provençal-style chicken delivers comfort on a plate. Serve over rice or mashed potatoes or alongside a loaf of crusty bread to soak up all the flavorful sauce.
Quinoa Tabbouleh with Yogurt Dressing
Our take on this Mediterranean favorite stars nutty quinoa, green olives, and fresh veggies drizzled with a tangy yogurt dressing and topped with fresh herbs. Packed with protein, it’s great as a vegetarian main dish or serve as a side with grilled chicken or fish.
Roasted Rosemary Potatoes
We’ve paired russets and sweet potatoes with fresh rosemary and garlic to create a side that’s perfect with everything from omelets in the morning to grilled fish at lunch or pan-seared pork chops for dinner.
Shakshuka with Chorizo
Shake up your breakfast routine with shakshuka—a dish from North Africa that’s a favorite across the Middle East. Our satisfying one-skillet meal features gently poached eggs simmering in a savory tomato sauce, amped up with spicy chorizo.
Zucchini and Lemon Pasta Bake
Penne pasta submerged in bubbly béchamel sauce, dressed up with fontina, zucchini, and a crunchy Panko breadcrumb topping—perfect as a side for everything from grilled chicken to pan-seared steak.
Dutch Oven Pot Roast
Weekends were made for our comforting classic—tender beef seasoned with fresh herbs and roasted with carrots and Yukon gold potatoes.