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Topped with a homemade peanut dressing! Healthy and fresh. 142 reviews/ 4.9 typical These Ricotta Meatballs are a simple and tasty household favorite! Tender, juicy homemade meatballs with a container of excellent marinara and a crispy topping to complete everything off. YUM! These Chicken Teriyaki Burgers are surprisingly basic while likewise being ridiculously delicious.

YUM. Golden, juicy, very finely sliced pan-fried chicken swims in a velvety coconut-kale gravy-like circumstance with slips of shallot and a little heat. Super easy, very little components! Basic and tasty salmon and potatoes roasted on a sheet pan, and covered in a garlic dill butter sauce! Among my family's favorite dinners.

195 evaluations/ 4.9 average This Buffalo Tofu is SO EASY! A two-ingredient sauce tossed with air-fried crispy tofu, laid on top of a kale caesar salad. I enjoy a shortcut dinner hack! These bowls feature caramelized peanut chicken, a tangle of vermicelli noodles, fresh herbs and cucumber salad, and peanut sauce all over top.

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Air fryer, grill, and oven-friendly! Roasted sweet potatoes topped with velvety chipotle sauce, spicy ground chicken, avocado, cilantro, and pickled onion. My family likes them! These Baked Chicken Meatballs are the very best! The best addition to any meal or to eat right on their own. Bonus: they're meal-prep friendly to stockpile throughout the week! 787 evaluations/ 4.9 average Easy and fantastic buffalo chicken hamburgers! Stacked high with crisp lettuce, a whipped feta spread, sitting atop of toasted brioche bun.

Smoky chipotle chicken grilled to excellence, with a chunky fun sauce featuring pistachios, avocado, lemon, and chives! Crispy baked tofu tossed with a 2-ingredient sweet, sticky, and spicy chili sauce! I used to be an instructor, and now making food and writing about it online is my full-time task.

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Our collection of savory supper dishes is ideal for hectic weeknights, laid-back weekends, and everything in between. From 30-minute meals and one-pot marvels to hearty family favorites, these dinners are quick to make and huge on taste.

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Serves 2 Preparation: 5 mins Prepare: 30 mins This dish is motivated by a meal from Delia Smith's Vegetarian Collection, a book I used to refer to a lot growing up as a veggie teen who enjoyed to prepare. Delia flavoured her 'red pepper relish' with cumin and served it with pasta.

This is a very simple but rewarding dish which only requires one roasting tray and one pan so it's extremely light on washing up (yay). It's perfect for a veggie midweek meal but is likewise great eaten cold with a little crumbled feta for a take-to-work lunch or picnic dish.

I do, however, find that a traditional mac & cheese can be a bit one dimensional and get sickly, so I love making this version instead it's studded with salted, smoky nuggets of chorizo and spicy, appetizing, pickled jalapeos to help to cut through the cheese, plus there's a breadcrumb topping for a bit of additional texture.

I'm well conscious that everyone has their own feelings on how damp they like their macaroni cheese some prefer a really oozy, liquid sauce while some choose a slightly stiffer filling. This one is closer to the latter, (but definitely moist!) If you prefer it incredibly oozy, just include a little bit more milk to your bchamel.

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This is my next-level twist on a classic Lebanese fattoush salad, combining the usual chunky veg, fresh herbs, sumac dressing and crispy pitta chips, but with the addition of warm, aromatic spices and sumac-sprinkled baked feta to actually take it up a notch. Serves 4Prep: 10 minsCook: 20 mins plus additional couple pinches for the feta leaves chosen Technique Heat your oven to 200/180 fan.

Freddy's Frozen Custard & Steakburgers

Gently squash your cumin and coriander seeds in a pestle & mortar and sprinkle over the pitta chips, together with tsp of hot smoked paprika (or if you like it hot), lots of sea salt and a great grind of black pepper. Line a small baking tray with foil, grease with a little bit of olive oil, then leading with the block of feta.

Bake for 20 mins, but set a timer for ten minutes too (as this is when you'll put your pitta chips in). Now, to prep the veg: cut the cucumber down the middle lengthways then use a teaspoon to scrape out the seeds. Cut each down the middle lengthways again, then into chunks.

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After 20 mins your feta should be golden round the edges and your pittas ought to be crisp. Eliminate from the oven and delegate cool for 10 minutes. To serve, toss the veg in dressing, then tip in the pittas and toss once again. Taste and season if required. Put the baked feta on the top, all set to break it up with a spoon right before serving.

I thought lovely, sweet pops of warm roasted cherry tomatoes would match magnificently with salty, crispy capers and cold, velvety ricotta, flecked with fresh lemon enthusiasm, oregano and parmesan, thus the birth of this meal. It's a genuine incredible combo and a correct taste of summer season. This is an actually simple however remarkable looking dish which suggests it's great for a dinner celebration starter (served with focaccia for mopping everything up) or as part of a spread at a celebration or picnic.

I do not desire to be that kind of w * nker that informs everyone that they spent their year abroad in France, however what can I say, I am that w * nker.

Freddy's Frozen Custard & Steakburgers

I even have a degree in it (oo la la, right?) And, for me, no trip to France is complete without eating a salade de chevre chaud aka a warm goat's cheese salad. This outright classic is on the menu at pretty much every French restaurant/bistro out there and it's one of the extremely few salads I make routinely.