Slow cooked beans and loads of vegetables simmered in a spicy red wine broth, topped with Chimichurri Sauce and Pico de Gallo.

Seasoned, grilled flank steak and sautéed red peppers & onions are layered inside warm corn tortillas and topped with fresh Pico de Gallo.

Grilled Flank Steak topped with the bright, fresh flavor of Argentinian Chimichurri sauce makes for a simple, flavor-packed meal.

Shrimp, bok choy, & cherry tomatoes in green curry flavored with Thai chili and lemongrass, served over rice with basil and coconut.

Chicken thighs are marinated in lemon and chili garlic sauce, seared on the stove top, covered in a honey chili glaze and then roasted.

Greens, wild rice, a variety of roasted vegetables, and strips of honey chili glazed chicken are topped with agrodolce.

Perfectly roasted spring vegetables. Roast a lot of veggies at once and enjoy all week long.

Margaritas with freshly squeezed orange juice makes a fresh, tropical cocktail.

This deliciously sweet and sour Italian condiment is easily the most versatile way I know to add instant color and flavor to a dish.

Thick cut smoky braised pork chops coated in a sweet and spicy apple cider glaze, served over wild rice and topped with agrodolce.

Potatoes, pork carnitas, and cheese in a broth flavored with onions, red peppers, garlic, cumin, oregano, and paprika.

Crispy on the outside, tender on the inside, these Slow Cooker Carnitas are a revelation. Seriously one of my favorite things to eat.

This creamy potato corn chowder is packed with vegetables, roasted chilies, spices, and bacon. Vegetarian? Just leave the bacon out.

Open Face Chicken Salad Sandwiches with tarragon, capers, roasted red peppers, radishes and cucumbers. 15-min prep.

Flour tortillas stuffed with chicken, sour cream and cheese, smothered with a killer green enchiladas sauce and even more cheese.