Pan-fried sushi rice squares topped with creamy spicy tuna, avocado, and scallions for crunchy, bold bites.
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Pan-fried sushi rice squares topped with creamy spicy tuna, avocado, and scallions for crunchy, bold bites.
Pastel-studded white chocolate bark with chopped candy eggs and pistachios, chilled until set for easy spring treats.
Bright red lentil soup with turmeric, cumin, ginger and lemon - quick, nourishing and vegan.
Breaded cabbage rounds blanched and pan-fried to a golden crisp; serve with lemon and parsley.
Teriyaki-glazed salmon over steamed jasmine rice with edamame, cucumber, green onion, and toasted sesame.
Smooth whipped feta topped with honey, walnuts, lemon zest and fresh herbs — perfect for warm pita or veggie sticks.
Crisp romaine and cherry tomatoes with a tangy tahini-lemon dressing and crunchy croutons.
Light Italian minestrone with spring vegetables, small pasta and herbs; ready in about 45 minutes.
Smashed avocado on toasted sourdough, crowned with a poached egg and crunchy chili crisp for a spicy brunch hit.