All the comfort of classic lasagna, but better. We’re swapping in pappardelle noodles to speed up cooking, adding smoky gouda, and tossing in spicy sausage for a kick. Baked until bubbly with roasted peppers and squash, it’s cheesy, rich, and totally craveable.

French white sauces have a reputation for being tricky, but the light, creamy Beurre Blanc is easier than you’d think. It’s perfect with premium salmon, sautéed mushrooms and seared green beans.

Cilantro Lime Crema marinated chicken over white rice (or try the carb conscious version over cauliflower "rice") with red salsa and plenty of poblano peppers, corn, beans and Monterey Jack. It’s a delicious new take on the Mexican rice bowl.

This dinner brings big flavor with barely any fuss. We’re searing halloumi and glazing it in a sweet-and-spicy hot honey sauce that’s totally addictive. It’s served over oven-roasted carrots, parsnips, beets, and squash—no peeling needed—with a drizzle of creamy tzatziki and a sprinkle of crunchy pepitas. Easy, bold, and seriously delicious. -- To add chicken or steak, see "ADD PROTEIN” section below entrees. --

New to coulibiac? Think salmon Wellington. It’s a Russian favorite and just right for this time of year. We’re topping salmon with puff pastry, everything bagel seasoning and a dill crema that’s a test kitchen favorite. Served with roasted kale and beets.

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, steak, salmon, or shrimp, see "ADD PROTEIN” section below entrees. --

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.

Inspired by the classic Maine lobster roll, then served up Meez style. It starts with sautéed shrimp tossed New England style with lemony mayonnaise. Add in a toasted roll, roasted red potato fries, and pickled veggies, and you’ve got something really special.

Fresh from your own kitchen, Bee Bim Bop, which means “mix-mix rice” is a classic Korean dish of rice topped with meat and vegetables. With spinach, mushrooms, cabbage and carrots, it’s a recipe where having all the ingredients prepped and ready to go is truly magic. Get ready for some fun!

Need a little sunshine in your day? This dinner has you covered. Sautéed broccoli and rigatoni get a Mediterranean treatment thanks to a member-favorite lemon-chai vinaigrette and plenty of Parmesan cheese. It's a speedy meal everyone will love. -- To add chicken, steak, salmon, or shrimp, see "ADD PROTEIN” section below entrees. --

This gem is a fresh take on the Thai classic. We're cooking up our version of red curry soup with glass noodles, carrots, red peppers, mushrooms and tofu in a red curry and coconut milk base. It's rich and flavorful, and practically hands free, not to mention an all-time member favorite.' -- To add chicken, salmon, or shrimp, see "ADD PROTEIN” section below entrees. --