blender

This prep-ahead dinner can be served layered in bowls or deconstructed for picky eaters with the ginger, scallions, and cilantro sauce on the side.

Marinating chicken in vinegar and spices tenderizes the meat and makes it extra flavorful. The accompanying mayo-based white sauce is positively addictive.

This dairy-free ice cream is infused with matcha and a touch of organic vanilla, and has a rich, sweet flavor.

Purée grilled bell peppers, almond butter, sherry vinegar, and garlic into a delicious smoky-sweet sauce that pairs perfectly with a crunchy grilled chicken salad.

Prep ahead for a Tex-Mex-inspired grain bowl you can assemble in just 10 minutes.

Cashews blend into a creamy (and gorgeously green-hued) sauce for these summery pork chop–topped cold noodles.

Savory Olive Oil from Spain blends with herbs and meets halibut for a lush fish dish.

Featuring grilled then chilled garden vegetables and Arbequina Extra Virgin Olive Oil from Spain. This recipe created by Love and Lemons is in partnership with Olive Oils from Spain.

This bright-green combination of lemon and mint is found on tables throughout the Middle East.

Limonada is most often translated as “lemonade,” but limes are the best approximation of the Colombian citrus that stars alongside coconut in this barely sweet smoothie.

These chewy, richly flavored fruit snacks are prepped in a matter of minutes, but they’ll take time in the oven, so plan ahead.

This frothy salted Turkish yogurt drink is endlessly refreshing.

Now I know y'all get excited about fast-food breakfast sandwiches but the speedy prep always makes them look so lame! That, and they often lack quality ingredients, which makes them a total gut bomb. But now all your dreams are alive and they're layered together in this dreamy breakfast sandwich. It's so seductive you'll forget why you ever ate eggs in the first place.

This simple, flavorful tomato sauce is a weeknight savior. Make a big batch and stash it in the freezer. Add to pastas, braises, soups, and stews in the weeks to come.

This sugar-free applesauce is a cinch to make at home in your Dutch oven.

Use this charred tomato-chile salsa to top Egg Shop's Chilaquiles.

The secret to making a smooth, light, fluffy dip is to use warm just-cooked chickpeas. And the Instant Pot makes that easy.

If you have the homemade red curry paste on hand, this sauce comes together pretty fast and will last five days, sealed tightly and refrigerated.

This simple dish relies on my favorite tomato sauce and freshly cooked polenta made better than ever with a little added ricotta.

There are some flavors that beg to be paired, and sweet potatoes and ginger are in that category. This smooth, puréed soup is rich and comforting, ideal for fall evenings.

This pastel green dough has a very approachable flavor that is a big hit with everyone who tries it. Bonus: Most of us have the ingredients on hand for pea dough at any given time. If you want to make it a little more chartreuse, you can experiment with adding either 1 teaspoon ground turmeric or 1 inch peeled and chopped fresh turmeric root.

Set aside store-bought faux turkey roasts and place this stunner on your holiday table instead. The vegan loaf is packed with tons of flavor, thanks to miso-infused tofu, a pecan-mushroom stuffing, and a soy-maple glaze.

This recipe requires a little extra prep time and an overnight marinade, essential in developing those rich, full-bodied curry flavors that we love so much. Plan ahead, get prepped, enter a world of next-level tastiness.