There’s something magical about spicy chorizo and sweet mango - especially when they’re stacked on a crispy tortilla. We mash roasted sweet potatoes with browned chorizo, layer it with charred peppers and onions, and finish it with a mango crema salsa that’s tangy, cool, and just the right amount of sweet. It’s savory, spicy, and totally craveable.

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.

A savory paella of summer squash, zucchini and tomatoes with a pinch of parmesan to boost the flavor. Finished with a chive oil and crispy green bean topper, it's even better than the Valencia inspiration. -- To add chicken or shrimp, see “ADD PROTEIN” section below entrees.

This is one of those great dishes that tastes fancy but is super simple to make. With roasted red potatoes, fresh kale, crispy leeks and dill butter, this is the salmon dinner you’ve been craving.

Do we need to say more? Classic Cajun flavored shrimp cakes. A remoulade sauce that Emeril wishes he’d created. A taste of the Big Easy cooked up in your own kitchen. Dinner doesn’t get better than that.

We're cooking up edamame, carrots and snow peas, and then tossing them with Himalayan red rice and our famous Ginger-Soy Aioli. It's a Japanese-style rice bowl your family will love. -- To add chicken, shrimp or steak, see “ADD PROTEIN” section below entrees. --

Simple and sophisticated, this is a dinner that has it all: seared salmon in a lime and passion-fruit glaze, charred green beans with almonds, and a flavor that’s out of this world. All that and on the table in less than fifteen minutes. That’s the magic of Meez.

Mac-n-Cheese meets vegetarian chili in this tasty spin on two American classics. With toasted cornbread crumbles, white cheddar and a green chile crema, this dish checks all the boxes for a family favorite. -- To add chicken, steak, or shrimp, see "ADD PROTEIN” section below entrees. --

Classic French flavors in a single recipe: oven-roasted potatoes coated in truffle-butter and Parmesan cheese, roasted broccoli and a juicy, truffle-buttery steak. It’s bistro food cooked in your own kitchen.

Farmers’ markets are bursting with asparagus, and we’re celebrating its season by pairing it with peas and edamame. We sauté them with just enough cream and Parmesan to add some richness, then serve them over toasted gnocchi. The result is fresh, filling and downright delicious. Dinner doesn’t get much better than that. -- To add chicken, steak, salmon, or shrimp, see "ADD PROTEIN” section below entrees. --

This is the summer salad you’ve been waiting for. With tender, juicy chicken breast, grapes, cranberries, spinach, arugula, and a slightly sweet honey mustard dressing, it’s the perfect dinner for a hot summer night.