Lunch & Dinner
LATEST STORIES
Italian Chicken and Veggies Foil Pack
For an added Italian touch, top your finished meal with shredded Parmesan.
Shrimp Boil Foil Pack
This nifty take on the classic shrimp boil combines shrimp, sausage, veggies, and seasonings in a foil packet cooked on the grill.
Greek Chicken Lavash Wrap
Filled with Mediterranean ingredients and rolled in flatbread-style lavash, try making this popular LifeCafe bistro recipe yourself at home.
Pasta With Eggplant and Chickpeas
This plant-based, vegetable-heavy meal from Chef José Andrés can be modified with a variety of spices depending on what you have in your pantry.
Ratatouille
This classic dish is packed with veggies, including Sicilian eggplant, summer squash, bell peppers, and yellow onions.
Spring Salad With Herb Dressing
Customize this zippy dressing with any combination of fresh, tender herbs like cilantro, dill, mint, or the fronds from your fennel bulb.
Chicken Taco Lettuce Wraps
Substituting crispy lettuce leaves for taco shells is a great way to increase your veggie intake. Plus, it allows the taste of the fresh, flavorful ingredients to shine through.
Creamy Polenta Bowl
When the seasons change, trade the spring veggies in this polenta bowl for blistered tomatoes, summer squash, and yellow onions.
Bacon-Wrapped Chicken Strips With Honey Mustard and Broccoli Slaw
Think of this as a grownup version of your favorite chicken strip basket — but with bacon.
Roasted Brussels Sprouts and Carrots With Balsamic Glaze
Use a little sugar in this recipe to help the frozen Brussels sprouts brown in the oven.
5-Ingredient Pulled Chicken
Pair this chicken and bacon with your favorite veggies for an easy meal, or use as a versatile add-in to any recipe that calls for chicken.
Frozen Veggie Stir-Fry
Frozen veggies and frozen cauliflower rice help this stir-fry come together in minutes.
Shrimp-Spinach Curry
Frozen shrimp and frozen spinach help this Indian-inspired stew come together quickly.
Plant-Based Spinach Lasagna
Chickpea flour, nondairy milk, and nutritional yeast bring a creamy “cheesy” element to this vegan lasagna.
Loaded Sweet Potato Nachos
Substitute sweet potatoes for chips to up the nutrient value of this shareable dish.
Plant-Based Black Bean Enchiladas
These vegan enchiladas are loaded with veggies and beans and topped with cumin-chili-powder sauce that’s thickened with chickpea flour.
Lentil and Mushroom Shepherd’s Pie
You won’t miss the meat in this vegan shepherd’s pie, which is packed with lentils, parsnips, carrots, and mushrooms.
Plant-Based Butternut Mac and Cheese
This creamy — and vegan — macaroni and cheese gets a tangy kick from nutritional yeast, Dijon mustard, and lemon juice.
Turkey Wild Rice Soup
Want a delicious way to use up Thanksgiving leftovers? Try this soup.
Fresh Fava Beans With Mint and Scallions
Fava beans are central to the Sardinian diet — one of the world’s five Blue Zone regions. Try this simple dish from “The Blue Zones Kitchen” for protein, fiber, and deliciousness. It also tastes great with chickpeas for a tasty variation.