These recipes are on our rotation and should be on your's too! We wanted Dillon's Favorite Veggie Salad to marinate so we made it first, just as simple as chopping and tossing. And this salad keeps in the fridge for days, so enjoy those big batches. Our new Kale & White Bean Soup was so easy yet flavorful without any fancy ingredients. Just a little chopping and you’ll be slurping in no time. The Creamy Spinach Pasta was a hit with everyone even though only we could taste it. The sauce blew our minds and was ready in minutes. 

We loved today’s Italian-themed feast! Potato salad is my favorite, and this one was so unique with roasted baby potatoes and our famous Walnut Pesto Dressing. We’ve made lasagnes before on the show, but the layers of roasted eggplant and zucchini, a delicious spinach ricotta, and a simple homemade sauce made this one really shine. Remember, each of these dishes is a complete meal on its own, so don’t feel the need to make them both together.

Get ready to enjoy tried and true 10 Minute Meals created by members of the Well Your World community! If you are a fan of savory oatmeal, you are going to love Kim's Italian Oats. Nothing is simpler than assembling your own pita board with different fix-ins thanks to John and Roni's Persian Pita. Surely nothing beats the creamy Alfredo sauce in Kayla's Pasta con Broccoli. And for a recipe you can enjoy all week long, be sure to stock up on Cynthia's Bean Salad, full of starches, veggies, and flavor. This episode was a blast!

Why spend hours in the kitchen when you can make delicious 10 Minute Meals! Our chickpea salad has been a huge hit for years, so we prepared an Indian style Curried Chickpea Salad that is so delicious in a wrap. Nothing beats a big pot of soup that you can enjoy all week long like our fast Freezer Bag Minestrone. If pasta is more your style, then you need to try our starch-packed Creamy Pasta Salad. Once in a while we all need a sweet treat like our speedy Microwave Fruit Crumble. Make sure to add these recipes to your meal rotation!

It was all brunch this episode, but these dishes work all day, yes even Bravo’s Oatmeal French Toast topped with a simple fruit compote. You requested a Scarpaccia and we delivered, one of my favorite new dishes and a perfect replacement for the Christmas frittata. We brought back an early tradition of mine and baked grapefruits topped with date powder and cinnamon…sweet, sour, and juicy. Our big savory dish was the Tofu & Tempeh Hash that is full of so much flavor, another request from several of our viewers. Enjoy these holiday recipes all year long!

Enjoy an exciting cooking experience as well as a warming meal with Hot Pot! This cooking method involves adding fresh veggies, tofu, and more to a simmering broth. We made a flavorful Thai Chili Broth that has the perfect amount of heat using our homemade Thai Red Chili Paste. But if you prefer that earthy, umami flavor, then you need to prepare our Creamy Shiitake Broth. Whichever broth or vegetables you decide to add to your hot pot, you will have a tasty and entertaining meal!

Whether you are celebrating Thanksgiving or looking for easy cozy meals, these recipes are exactly what you need. Begin your feast with our subtly sweet Wheat Berry Salad. Enjoy our fluffy mashed potato and cabbage casserole inspired by a traditional Scottish dish, Rumbledethumps. You do not want to pass up our Decadent Brussels Sprouts that are sautéed to perfection in a creamy sauce. It wouldn’t be Thanksgiving without Mom’s Stuffing that is full of nostalgic flavors. Enjoy these simple, yet comforting recipes!

The temperatures are dropping, but you’ll stay warm by enjoying these Hearty Fall Soups! We packed two sheet pans with autumn flavors like pumpkin in our creamy Fall Harvest Soup. Our Shepherd’s Pie Soup is a game changer. Whether you stir the mashed potatoes in or dollop them on top, you’ll be full and satisfied eating this simple comfort meal. We made a super easy Golden Chickpea Stew with chickpeas, turmeric, and fresh greens that will become your new weeknight staple. Add these three soups to your recipe rotation!

Get ready for a terrifyingly delectable spread from our Halloween Fright cooking show! Begin your feast with a Ghoulish Graveyard Dip layered with a creamy Hummus, Sun-Dried Tomato Pesto, green onions, and Tombstone Tortilla Chips. For the main course enjoy a cauldron of our Witches' Brew Stew complete with Mushroom Skulls that are sure to give you a scare! Finish off the night with a warming glass full of Autumn flavors with our Apple Skull Cider made even more festive with skull faces carved into the apples. All the ghouls are going to love these recipes for your Halloween celebration, but you can also make them year-round without the spooky elements!

Enjoy Mama Sylvia's comforting and satisfying healthy, home cooking with this Fast and Easy Meal! Every time we visit Chicago, Sylvia makes us her simple polenta, known as Polukas. Then we prepared a tasty sheet pan of Simple Roasted Veggies including eggplant, peppers, onion, and zucchini. To really boost the starch and flavor, we also whipped up Sylvia’s Instant Rice with Veggies. But that’s not all! For those of you who love your Instant Pot, you must try a batch of our effortless Instant Pot Black Bean Soup. While all of these recipes are perfect on their own, together they are absolutely amazing, and you’ll have plenty of leftovers for a few days of meals too!

Ethiopian is one of our favorite cuisines, and although many dishes are naturally vegan, they are always full of oil. After years of requests, we made four delicious Ethiopian dishes totally free of salt and oil. Messer Wot is a simple red lentil dish with earthy berbere seasoning that you can serve over rice, potatoes, or traditional injera like we did on the show. Goman is a must try: collard greens sautéed with ginger and garlic. We also made Fasolia, full of filling starches like potatoes, green beans, and carrots with a tomato base. Do you love turmeric? Our Tikil Gomen has a boatload as well as cabbage, potatoes, and carrots. Enjoy!

This celebratory spread might have been for Reebs' Birthday, but you should make these recipes year 'round! We kicked off the festivities with a savory Potato Waffle Bar, complete with the most delectable Greek and Latin toppings. First we prepared a Greek version of pico that we coined Greeko de Gallo. In the oven was a Roasted Cauliflower Sheet Pan that paired so well with the other Greek toppings, especially the creamy Hummus. Then for a Latin spin we prepared our famous Mexican Charro Beans along with a smooth Nacho Cheese Sauce. Of course we whipped up a traditional Pico de Gallo for this one. We topped both versions of the potato waffles with Reebs' Sautéed Shrooms, a delicious and smoky addition. To end the show, Reebs blew out her birthday candles on a Frango Mint Pie that was oh, so decadent!