Tofu Skin Yuba Rolls, using fresh soy bean curd skins. Vegetarian and a rich source of plant proteins.

Sheet-Pan Mahi Mahi with Asparagus & Bell Peppers, all oven-made meal great on its own or atop veggies bowl (more veggies, the merrier!)

No batter, no splatter oven method to “Tis the season” soft-shell crabs.

Sheet-Pan Breakfast Turkey Egg Cups Asparagus becomes protein lunch entree served with more steamed veggies.

Six eggs take an easy frittata ride, made into six onion-loaded flavor-packed egg portions. A freezer-friendly recipe.

Wonton Dumplings Salad instead of piping hot wonton dumpling soups in summer.

Celery Carrot Tofu Salad, simple yet so flavorful! Harmonized by sesame oil in this summer-ready vegetarian salad/ side-dish

Gouda Cheese Egg Frittata, easy oven-baked recipe

One-Pot Shrimp Rice Multigrains. Win-win combo with half the effort (one-pot) and twice the result (healthy & delicious)

Melty cheese, crunchy pistachios topped tender-roasted broccoli, what’s not to love!

Veggies Seven-Grain Bowl, fiber-filled with grain-blend of farro, barley, wheat berries, buckwheat, red rice, black rice, oats..

Mini Ramekin Eggs

Use them straight from the tin or oven-bake pantry-friendly canned sardines for this Sardines Quinoa Bowl

20-minute Leftover Chicken Breast Salad, made possible with store-bought rotisserie chicken.

Salmon Pesto Fried Egg Rice – fried rice adapted for leftover salmon & pesto.