We are marinating our bistro chateau cut of steak with a thick and tangy orange sauce and then serving it over sautéed sugar snap peas, cabbage and veggie rice. Finished with mandarin oranges on top, it's even quicker, easier, and more delicious than the classic version.

You know that crispy breadcrumb coating that makes chicken so delicious? We’re cooking it up at home this week and serving it over rotini. With capers, lemon and pecorino romano, it’s classic Italian at its best. Served with a simple Arcadian Lettuce salad. Heaven.

Simply said, this Mexican casserole is a cheesy bit of heaven. We're toasting up tortillas to form a crunchy base, then topping them with poblanos, beans, pepper jack cheese and a fresh tomatillo salsa. Easy and delicious - that's our kind of dinner! -- To add chicken, see “ADD PROTEIN” section below entrees. --

Mild tilapia pairs beautifully with our Japanese-inspired ginger Teriyaki sauce. We’re serving it over crispy jasmine rice and fresh bok choy for an Asian dinner we just love.

A Middle Eastern favorite cooked up in a heartbeat. A quick sear and just the right spices turns shredded chicken into this delicious sandwich. We’re serving it up with a fresh tzatziki sauce, peppers and cucumbers in a warm pita. Dinner’s never been so easy.

Get ready for Italian comfort food. It starts with a creamy and downright addictive artichoke sauce (think of your favorite hot artichoke dip). Then we’re mixing it up with sautéed shrimp and roasted broccoli – served on a bed of orzo. With fresh garlic bread on the side, it’s a dinner the whole family will go crazy for.

Ready for some fun? We're mixing up savory pancakes with spinach and fontina, then topping them with a citrus cream cheese spread that's pure magic. We top it all with a simple basil & corn relish, and the result is sophisticated comfort food at its best. -- To add chicken or shrimp, see “ADD PROTEIN” section below entrees. --

We’re putting our favorite Greek ingredients together for a recipe that will transport you to the Attican Peninsula. We’re pairing feta, yogurt, cucumbers, capers and olives with salmon and potatoes for a dinner that is both easy and delicious.

We’re putting together two of our favorite ravioli flavors into one knockout dinner: spinach and artichoke. Tossed with seared summer squash, peppers and our signature arugula pesto, it’s a fifteen-minute dinner that’s high on flavor, low on effort. -- To add chicken, shrimp or steak, see “ADD PROTEIN” section below entrees. --

Imagine your favorite grilled cheese on steroids. We’re starting with a gouda and provolone grilled cheese made with tender, flavorful whole-grain panini bread. But it’s the fried egg-in-a-hole, roasted beets, butternut squash, kale and honey aioli that make it really special. It’s messy, satisfying, and over-the-moon delicious. -- To add chicken, shrimp or steak, see “ADD-PROTEIN” section below entrees. --

Brazil’s classic fish stew is surprisingly easy to make at home and hands down delicious. We make our version with the traditional coconut milk and tomatoes, plus seared salmon and shrimp. We serve it with cilantro rice for a cozy dinner that’s on the table in less than thirty minutes.