Turkey, spinach and feta meatloaf sliders with lemon sauce.

Slow cooker sweet and smoky beef, great for tacos, burritos or wraps.

Pasta with peas and parsley-walnut pesto.

Costa Rican banana nut muffins, with or without chocolate chips.

Grilled teriyaki beef skewers with ramps (or scallions).

Greek pasta salad with sun-dried tomato vinaigrette (vegetarian).

Gingerbread waffles, for breakfast or dessert.

Salmon and quinoa patties with lemon-yogurt sauce, a delicate gluten-free appetizer.

Butternut squash and chickpea stew (vegan and gluten-free).

Pumpkin-pecan mini muffins, perfect with afternoon tea (or even for breakfast!)

Polenta mini pizzas made in a muffin-top pan. Vegetarian and gluten-free.

Pasta with shrimp, lemon, herbs and feta: a grown-up skillet mac and cheese.

Penang-style baked chicken with dipping sauce.

Sweet and crusty oven-roasted carrots

Mashed garlic sweet potatoes with ginger, and not a marshmallow in sight.

Potato and parsley soup with olive tapenade.

Rosemary-parmesan sweet potato waffles.

Roasted shrimp po’ boy with Greek yogurt coleslaw and remoulade sauce. Let the good times roll!

Slow cooker poached pears in caramel sauce.

Tabbouleh, tabbouli, any way you spell it, a delicious Middle Eastern bulgur wheat and parsley salad. Vegan and no-cook.

Green chili cheeseburger (with green chilies and cheese inside), slathered with a spicy sauce. Sliders or burgers.

Tomato, beet and basil salad, with balsamic vinaigrette.