Maple walnut waffles. Breakfast, or dinner?

Cool-as-a-cucumber smoothie, made with Greek yogurt.

Tomato, basil and mozzarella salad, kicked up with a tangy basil vinaigrette.

Zucchini waffles, a great way to handle the zucchini glut.

Slow cooker chocolate and Nutella bread pudding.

Chilled peach soup with toasted almonds.

Calamari, vegetable and whole wheat orzo salad. No mayo, so it’s picnic perfect.

Puff pastry tartlets with zucchini and slow roasted (or sun dried) tomato filling. Easy and elegant.

Cold sesame noodles, a restaurant favorite that’s easy to make at home.

Easy fruit and Nutella puff pastry tartlets.

Mexican chocolate cookies, quick and easy.

Warm potato, fennel and onion salad with balsamic vinaigrette.

A gorgeous broccoli slaw salad with dried cranberries, toasted almonds, and a honey-yogurt dressing.

Pakistani “old clothes”: shredded beef made in the slow cooker.

Broccoli raab (or is it broccoli rabe?) with honey and grapes.

Green beans with lemon-dill yogurt sauce. Get your Spring on.

Vegan Napa cabbage and pepper soba with spicy peanut sauce.

Greek yogurt vanilla parfait with pistachios and dried cherries. Breakfast, or dessert?

Moroccan chicken tagine with prunes and almonds, served over couscous.

Shrimp and black bean empanadas. Perfect for your Super Bowl party.

Quick and easy Thai hot and sour shrimp soup (tom yom koong).

Salmon chipotle chowder with orzo and corn, created from the pantry on a snowy evening.