267 time recipes

Bow tie pasta and tender broccoli bake in creamy Alfredo sauce with roasted red peppers and basil. Parmesan browns on top for a bubbly, golden crust.

Poached shredded chicken and cumin-spiced black beans with jalapeño, tomato, and cilantro wrapped in warm flour tortillas. Finished with lime juice and a cool yogurt drizzle.

This savory and succulent chili is made with beef, white kidney beans and chickpeas.

Southwestern tortilla soup with white beans, corn, avocado, fresh tomatoes, and crispy fried tortilla strips in a cumin-lime vegetable broth. Vegetarian and satisfying.

Hearty black bean soup with cubed ham, cumin, oregano, tomatoes, and a splash of dry sherry. Simmers in 30 minutes and freezes beautifully for meal prep.

Kakuluwo (Sri Lankan crab curry) simmered in two stages of coconut milk with shallots, ginger, garlic, fenugreek, turmeric, curry leaves, and a finishing splash of lime. Bold, fragrant, deeply spiced.

White chicken chili with tomatillos, Rotel tomatoes, cannellini beans, green chiles, and lime juice. Stovetop or crockpot, topped with sharp cheddar.

Fire-roasted peppers, tomatillos, and jalapeños blended into a chunky salsa loaded with diced shrimp and creamy avocado. Grab the chips and go.

A delicious marsala recipe made with shredded zucchini, spinach and banana peppers. Tastes great when served over basmati rice.

Spaghetti in a creamy peanut sauce with sesame oil, soy sauce, lime juice, and crushed red pepper, topped with blanched summer squash, scallions, and red bell pepper.

Thai peanut noodles with coconut milk and cabbage. Creamy peanut butter sauce with curry, lime, and fresh herbs coats pasta for an easy 30-minute dinner. Serves 4.

Vegetarian black bean chilaquiles layered with oven-crisped tortillas, rough-mashed spiced beans, tomato sauce, mozzarella, and Parmesan. Low-fat, high-protein comfort food.

This Sri Lankan kakuluwo simmers blanched crab in a spiced coconut gravy thickened with grated coconut and ground rice. Fenugreek, curry leaves, and lime make it unmistakably island-style.

White chicken chili with tomatillos, Ro-Tel, green chilies, and cannellini beans. A lighter twist on classic red chili with a bright lime finish.

Farfalle pasta gets the wok treatment with chicken breast, bright broccoli, and juicy cherry tomatoes in a savory soy-chicken broth glaze. A 30-minute weeknight dinner the whole family will devour.

Vegetarian black bean chili made from scratch with dried beans, green chiles, and cumin, topped with a sharp red onion, tomato, and cilantro salsa. Slow-simmered for deep flavor.