Pasta recipes

Kae Atar Wot, an Ethiopian split green pea stew spiced with chow and tomato paste. Vegan, high-protein comfort food meant for scooping with injera.

Monaco-style sweet-sour braised pearl onions with tomato, vinegar, sugar and herbs. Classic French Riviera vegetable side dish and cold antipasto topping.

Sauteed butternut squash glazed with miso and orange juice, tossed with crisp-tender carrots and onions. A vibrant, plant-based side dish that comes together in 30 minutes flat.

Bok choy and shiitake are always good combination together, served with this refreshing sesame orange dressing, light and delicious side dish.

Ground beef and shredded cabbage meatloaf topped with bacon strips, tomato paste, and melted American cheese. A hearty twist on classic meatloaf that stretches your grocery budget.

Sajor bayam - Indonesian spinach and creamed corn puree with coconut milk, shrimp paste, garlic, and bird's eye chili. A rich, spicy Southeast Asian vegetable side dish.

Falafel sandwiches with split pea and chickpea flour fritters stuffed into pita pockets with tomatoes, onions, pickles, and your choice of homemade hummus or tahini sauce. A vegan Middle Eastern lunch.

Meaty one-pot goulash with sausage, ground beef, tomatoes, and 10 cups of shredded cabbage simmered in a spicy chili-tomato sauce. Dinner on the table in 30 minutes.

Crockpot hamburger soup simmers browned ground beef with carrots, celery, cabbage, and a tomato-Worcestershire broth for a hearty weeknight bowl. Set it in the morning, eat after work.

Fassoulakia Yahni: Greek-style green beans slow-braised in olive oil with tomatoes, garlic, and fresh herbs. A classic ladera dish that's naturally vegan and full of Mediterranean flavor.

Kinome-ae is a classic Japanese dish pairing dashi-simmered bamboo shoots with a vivid green miso dressing colored with spinach paste. Finished with fragrant sansho pepper powder.

A lighter eggplant casserole layered with herby tomato sauce, nutty Swiss cheese and a Parmesan-bread crumb topping. No frying, just baked until bubbling. Vegetarian and diabetic-friendly.

Ethiopian red lentil stew (Kae Misr Wot) simmered with tomato paste and chow spice blend. A vegan, protein-rich puree traditionally served with injera bread.

Thai-style stir-fried spinach with crushed garlic, soy bean paste, dried red chilies, and tomato wedges. A bold, savory side dish that comes together in the wok in under 5 minutes.

Individual cheese and tomato souffles made with Swiss, Parmesan, tomato paste, and a splash of dry sherry. Puffy, golden, and served straight from the ramekin.

This simple and scrumptious dish made with hot italian sausages and white wine is sure to have you licking your lips.