Taste the rainbow.
Quick and easy pantry friendly dinner.
Picnic-worthy salad with shrimp, fresh corn, feta, radish, and sundried tomatoes.
Your new favorite weeknight pasta dinner.
Pressing and then marinating the tofu with jarred artichoke hearts makes for an extremely flavorful, vegan pasta salad.
This is a light, quick, and fresh way to use up the last of summer’s corn.
Tuna takes the place of red meat in this pantry-friendly update of spaghetti and meatballs.
Can frozen mixed seafood be tasty? Yes, yes it can! Cooked correctly and with other flavorful ingredients, it makes a pantry and budget-friendly 30-minute meal.
Ingredients: for the salad: 8 oz dried orzo, cooked to package instructions and drained 1 stalk celery, sliced 1 bunch green onions, diced 3 3-oz pouches Safe Catch Elite Wild Tuna 15-oz canned chickpeas, drained 3 oz crumbled feta 1/4 cup roughly chopped Italian parsley 1/2 red onion, thinly sliced […]
Ingredients: 3/4-1 cup coarsely chopped walnuts 1/4 cup bread crumbs 2 oz anchovies in olive oil 5 cloves garlic 1 1/2 tablespoon crushed red pepper flakes bunch Italian parsley, chopped 3/4 lb spaghetti Parmesan for sprinkling Directions: Bring a large pot of salted water to a boil. Add the spaghetti […]