Something about plain white fish baked in a touch of lemon and butter then topped with sweet, jammy caramelized onions is a luxury.

Carrot ribbons are soaked in acid to soften them up, then combined with crunchy almonds, salty feta, and plenty of black pepper.

This easy pantry-style ramen comes together with soy sauce, parmesan rind, greens, soft-boiled eggs, and…yes…spaghetti.

These unboring turkey burgers are loaded with your favorite Greek salad flavors. Plus, they’re topped with spreadable feta.

This simple Mediterranean soup with lemon, chicken, and brown rice is flavorful, bright, and absolutely delicious.

This batch of baked oatmeal is the perfect make-ahead breakfast for a busy week. Also, it uses acid and air in place of baking powder.

Enjoy North African-inspired maple roasted carrots, oat dukkah, and vegan lemon aioli as a side, “small plate,” or light meal.

Yes, you CAN make bruschetta with canned tomatoes while you wait for yours to vine-ripen. Just drain a bit of the excess water using salt.

This salad-in-a-sandwich is dressed up with broccoli-feta hummus. It’s salty, tangy, and has a lot of texture PLUS: everything is green.

This pasta sauce recipe, originally published decades ago, has four (FOUR) ingredients: 1) tomatoes, 2) onions, 3) butter, and 4) salt

Garlic and herb vinaigrette does double duty in this recipe: 1) it coats roasted potatoes and 2) and dresses the final salad.

This vegan, gluten-free falafel is hearty, crispy, and packed with flavor. Plus: there’s a secret for using convenient canned chickpeas.

This frittata recipe uses your rogue pantry potatoes, your about-to-expire greens, and a handful of parm to create a brunch masterpiece.