The balsamic flavor shines through in these simple grilled mushrooms. Thyme and basil add brightness to the marinade. If your mushrooms are of differing sizes, halve or quarter them so they are all roughly the same size to cook evenly.
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This Instant-Pot chicken burrito bowl has all the fixings of a hearty burrito without the wrap. Chicken cooked in the Instant Pot is tender, and here it takes on the flavors of fire-roasted diced tomatoes and spices.
This cheesy meatball casserole is a family favorite, with basil adding flavor to the meatballs and grated onion adding moisture. Melted mozzarella cheese tames the spice, but feel free to cut back or eliminate the crushed red pepper if you prefer a milder dish.
This breakfast bowl with eggs, spinach and sesame-crusted feta is absolutely delicious. The sesame seeds add nuttiness and crunch to the feta, while the inside remains soft and creamy. If you're in a pinch for time, you can skip the step of cooking the feta, and use toasted sesame and crumbled feta as a garnish instead.
These barbecue grape-jelly meatballs are meatballs smothered in a sauce of sweet grape jelly, barbecue sauce, hot sauce and ketchup. They're sweet, salty and incredibly tender after their long cook time in the slow cooker. You can serve them right from the slow cooker or stack them on toothpicks for easy finger food.
This sweet-and-salty teriyaki chicken rice bowl is flavored with fresh grated ginger and scallions and packed with colorful veggies and everything else you need for a balanced dinner in one dish.
The cucumbers retain their crunch in this spicy cucumber salad with chili oil. Here we use chili crisp, an oil-based condiment with crispy bits of chili; it adds crunch, heat and flavor to the cooling cucumbers. Smashing the cucumbers helps them absorb the complex flavors of the dressing.
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Think of this shrimp-and-crab salad as a lightened-up version of a classic seafood salad. It has crunch from celery plus a hint of Old Bay seasoning. Serve it in a lettuce cup or in a bun, or enjoy it on its own.
In this mango-avocado salad, the sweet, bright mango works beautifully with the creamy, rich avocado. There is just a touch of heat from the chile-lime seasoning; if you want to kick it up a notch, add a thinly sliced habanero to the mix.
