Find a dinner recipe that actually fits tonight.

Ingredients

• 2 salmon fillets
• 1 bell pepper
• 1 zucchini
• 1 tbsp chili crisp
• 1 tbsp honey
• Lime
• Salt

Steps

1. Heat the oven to 425 F and arrange salmon and vegetables on a sheet pan.
2. Mix chili crisp, honey, lime, and salt, then brush over the salmon.
3. Roast until the salmon flakes easily and vegetables are tender.
4. Serve with rice or roasted potatoes.

Ingredients

• 1 lb ground beef
• 1 tbsp fresh ginger
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 carrot
• Butter lettuce
• Green onions

Steps

1. Brown the beef and drain excess fat if needed.
2. Add ginger, soy sauce, and brown sugar and cook until glossy.
3. Pile into lettuce leaves with shredded carrot and green onion.
4. Serve with steamed rice if you want something more filling.

Ingredients

• 12 oz pasta
• 1 can chickpeas
• 2 cups tomato sauce
• 1 small onion
• 2 cloves garlic
• 1/4 cup cream
• Parmesan

Steps

1. Cook the pasta and reserve a splash of pasta water.
2. Saute onion and garlic, then add chickpeas and tomato sauce.
3. Stir in cream and loosen with pasta water as needed.
4. Toss with pasta and top with parmesan.

Ingredients

• 1 lb chicken breast
• 2 cups cooked rice
• 1 cucumber
• 2 cloves garlic
• 1 lemon
• Olive oil
• Parsley

Steps

1. Season and saute the chicken until golden and cooked through.
2. Stir garlic, lemon juice, and olive oil into the pan for a quick sauce.
3. Slice the cucumber and assemble bowls with rice, chicken, and cucumber.
4. Finish with parsley and extra lemon.

Ingredients

• 14 oz firm tofu
• 8 oz noodles
• 2 tbsp peanut butter
• 1 tbsp chili sauce
• 1 tbsp soy sauce
• 1 cucumber
• Scallions

Steps

1. Bake or pan-fry tofu until crisp.
2. Cook noodles and whisk together peanut butter, chili sauce, and soy sauce.
3. Toss noodles with the sauce, adding water if needed to loosen.
4. Top with tofu, cucumber, and scallions.

Ingredients

• ½ cup harissa (sold in specialty stores)
• ⅓ cup plain whole-milk yogurt, preferably Greek
• kosher salt
• ½ pounds beef tri-tip; top sirloin; London broil; flank, skirt or hanger
• steak, sliced ⅛- inch thick (ask butcher to do this)
• English cucumber, unpeeled, halved lengthwise and thinly sliced crosswise
• small red onion, halved and thinly sliced
• ounces black oil-cured olives,
• pitted and roughly chopped mint sprigs, leaves torn
• Sea salt
• whole-wheat pita bread rounds
• Extra virgin olive oil, for brushing and drizzling
• prepared hummus

Steps

1. In a gratin dish, whisk harissa with yogurt and kosher salt. Add
2. beef slices and turn to coat. Cover with plastic and refrigerate at
3. least 30 minutes; 2 hours is ideal. In a bowl, combine cucumber, red onion, olives and mint leaves, and season with sea salt. Thread meat onto metal skewers. Heat a grill or grill pan. Grill skewers over medium-high heat, turning once, until medium, about 4 minutes. Transfer to a platter as they are done. Brush pita with olive oil and grill, turning once, until lightly browned, about 3 minutes total. Drizzle skewers and cucumber salad with olive oil. Serve with hummus and lemon wedges.

Ingredients

• cups water ((plus more for boiling noodles; alternatively, use 4 cups prepared dashi stock))
• ½ tablespoons instant dashi powder ((if not using prepared dashi stock))
• tablespoon neutral oil
• medium yellow onion ((thinly sliced))
• ounces very thinly sliced beef ((fatty beef chuck or ribeye for hot pot/shabu shabu))
• teaspoon sugar
• tablespoons mirin ((divided))
• tablespoon soy sauce ((divided))
• teaspoons oyster sauce
• ounces fresh or frozen udon noodles ((or 7 ounces dried udon noodles))
• scallions ((finely chopped))

Steps

1. Prepare your dashi stock by bringing 4 cups of water to a simmer in a medium pot and adding the dashi powder. Keep covered at a low simmer. If using prepared dashi stock, you may need to add salt to taste. Bring a separate pot of water to a boil for the noodles.
2. Heat the neutral oil in a large skillet over medium high heat, and cook the sliced onions for about 8 minutes, stirring often. Add the beef and sugar, and cook until the beef is slightly browned. Add 1 tablespoon mirin, ½ tablespoon soy sauce, the oyster sauce, and ½ cup of the dashi stock. Bring to a simmer, and cook for about 10 minutes to reduce the stock to a thin sauce.
3. Meanwhile, to the remaining dashi stock in the pot, add the remaining 1 tablespoon mirin and ½ tablespoon soy sauce. Add the noodles to the boiling water, and cook according to package instructions. Divide the noodles and dashi stock amongst 2 bowls. Top each bowl with half of the beef mixture and scallions. Serve immediately.

Ingredients

• 1 cup red lentils
• 1 can coconut milk
• 1 onion
• 2 tbsp curry paste
• 2 cups spinach
• 1 can diced tomatoes
• Rice for serving

Steps

1. Cook onion until soft, then stir in curry paste.
2. Add lentils, tomatoes, and coconut milk and simmer until tender.
3. Fold in spinach and cook until wilted.
4. Serve over rice.

Ingredients

• pounds beef chuck or other
• boneless stewing beef, cut into 2-
• inch cubes and patted dry
• ¼ teaspoons kosher salt, more to
• taste
• ½ teaspoon freshly ground black
• pepper
• ounces lardons, pancetta or
• bacon, diced (about 1¼ cups)
• onion, finely chopped
• large carrot, sliced
• garlic cloves, minced
• teaspoon tomato paste
• tablespoons all-purpose flour
• milliliter bottle of red wine
• large bay leaf
• large sprig of thyme

Steps

1. Season beef with 2 teaspoons salt and ½ teaspoon pepper. Set
2. aside for at least 30 minutes at room temperature, or chill in the
3. refrigerator for up to 24 hours.
4. In a large Dutch oven or heavy-bottomed pot with a tightfitting
5. lid, cook lardons over medium-low heat until fat is rendered and
6. lardons are browned and crisp, about 10 to 15 minutes. Transfer
7. with a slotted spoon to a paper towel-lined plate. Reserve fat in
8. pot.
9. Heat oven to 350 degrees. Raise heat under pot to medium-high
10. and cook until fat is starting to smoke. Lay half the beef cubes in a
11. single layer in the pot, leaving space between pieces. Cook until
12. well browned on all sides, 10 to 15 minutes; transfer pieces to a
13. plate as they brown. Repeat with remaining beef.
14. Reduce heat, if necessary, to prevent burning. Stir in onion, carrot
15. and remaining ¼ teaspoon salt and cook until soft, about 10
16. minutes, stirring occasionally.
17. Stir in garlic and tomato paste, and cook for 1 minute. Stir in flour,
18. cook for 1 minute, then add wine, bay leaf and thyme, scraping up
19. brown bits at bottom of pot. Add browned beef and half the
20. cooked lardons back to pot, cover, and transfer to oven. Let cook
21. until beef is very tender, about 1½ hours, turning meat halfway
22. through.
23. Meanwhile, in a large skillet set over high heat, combine pearl
24. onions, mushrooms, ¼ cup water, the olive oil and a pinch each of
25. salt, pepper and sugar. Bring to a simmer, then cover and reduce
26. heat to medium, cooking for 15 minutes. Uncover, raise heat to
27. high, and cook, tossing frequently, until vegetables are well
28. browned, 5 to 7 minutes.
29. To serve, scatter onions and mushrooms and remaining cooked
30. lardons over stew, then top with parsley.