This easy dutch oven pot pie topped with chedda biscuits can be made with chicken or turkey and cooked in the oven or over a campfire.

Sheet Pan Greek Meatballs with Tzatziki sauce and tomato cucumber salad is an easy weeknight meal with BIG, bold Mediterranean flavor.

This creamy vegan broccoli soup with cheesy-without-the-cheese nacho cheese sauce is warm, comforting, and indulgent with zero regrets.

This stir fry is packed with vegetables and crispy pieces of tofu coated in a spicy vegan Szechuan sauce.

Cauliflower florets marinated in tequila, lime, and hot sauce and roasted. Topped with avocado, cabbage slaw and vegan sour cream.

Flour tortillas filled with black beans, green chilies, and cheese, and smothered in a creamy tomatillo sauce and more cheese.

These super easy crispy, cheesy corn tortilla quesadillas are such a favorite in our house that we eat them at least once a week.

This pizza is like a really great fried chicken sandwich that you can slice into pieces and share.

Homemade pickled onions take minutes to prepare and last for weeks. Add them to pizza, sandwiches, salads, tacos, nachos, and cheese boards.

A delicious mix of nuts and seeds, coated with spices and roasted until crunchy and delicious. Makes a great salad topping or snack.

Israeli Salad is a delicious mix of vegetables and herbs chopped into very small pieces so that every bite contains a variety of flavors.

Creamy red lentils cooked in a broth flavored with paprika, cumin, and ham. Topped with bright, flavorful Aleppo Pepper oil.