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Tuna and olive spaghetti tossed with marinara, garlic, Greek olives, and Italian oil-packed tuna. Pantry pasta ready in 25 minutes.

Try this scrumptious and easy to make quiche that is made with bacon and swiss cheese.

Southwestern turkey pie with cubed turkey, red peppers, and onions baked under an egg white batter and topped with melted cheddar. A light, self-crusting dinner.

No-cook black bean fiesta salad with corn, red peppers, red onion, and jalapeño in a zesty lime-cilantro-cumin dressing. Vegetarian, vibrant, and feeds a crowd in 20 minutes.

Your family will love this tender and juicy meat loaf that will have everyone licking their lips.

Traditional muffuletta sandwich with salami, ham, provolone, and olive salad piled on a round crusty loaf. New Orleans street food legend that feeds four with simple, bold flavors.

Halibut Creole bakes firm white fish under a topping of tomatoes, green pepper, and onion, then drizzles a Tabasco-spiked lemon butter over the top for a 25-minute Louisiana-style supper. Works equally well with cod or other firm white fish.

Grilled butterflied leg of lamb marinated in red wine vinegar, garlic, and red pepper flakes, served with a briny olive relish. A Mediterranean centerpiece for spring entertaining.

Yam chili with smashed canned yams, dried beans, tomato puree, barbecue sauce, chili powder, and cinnamon. A hearty vegetarian chili with natural sweetness from the yams.

Smothered in sauce, these grilled ribs are messy, indulgent, delicious, and turn an everyday summer afternoon into a festive occasion.

Taco chicken grill marinates oven-baked chicken in a tangy taco-spiced barbecue sauce with molasses and tomato, then finishes over coals with melted Monterey Jack. Two-stage cooking for fall-off-the-bone tender meat with a smoky crust.

Designed for the grill, this leg of lamb is butterflied and marinated in balsamic and mint for easy grilling. Perfect for a summer cook-out or Easter dinner.

Huevos ranchero casserole souffle with whipped eggs, cheddar, corn, and jalapenos baked over blanched whole bell peppers. Puffy, golden, and loaded with Tex-Mex flavor, served with warm salsa on top.

Caribou sausage recipe combines wild game with fresh pork and a warm spice blend of nutmeg, ginger, allspice, and paprika. Yields 80 sausages, perfect for hunters and big freezer hauls.

Maple Dijon glazed chicken breast grilled or broiled with a sweet-tangy glaze of pure maple syrup, Dijon mustard, white wine, and shallots. Ready in 30 minutes.

One-skillet Spanish noodles with ground chicken, bell peppers, onions, crushed tomatoes, and a kick of chili sauce. Egg noodles cook right in the sauce for easy cleanup.