This dinner brings big flavor with barely any fuss. We’re searing halloumi and glazing it in a sweet-and-spicy hot honey sauce that’s totally addictive. It’s served over oven-roasted carrots, parsnips, beets, and squash—no peeling needed—with a drizzle of creamy tzatziki and a sprinkle of crunchy pepitas. Easy, bold, and seriously delicious. -- To add chicken or steak, see "ADD PROTEIN” section below entrees. --

Get ready for some fun. We’re making crispy, crunchy tostadas this week with seasoned black beans, sautéed shrimp, salsa fresco and a delicious lime crema. It’s a taste of Mexico right in your own kitchen.

Juicy grilled chicken, summer squash, and seared bell peppers paired with an arugula pesto that’s just right for summer…it is just plain delicious. We’re serving it over warm naan for a dinner the whole family will love.

We're topping pan-fried salmon with our favorite tapenade. It has kalamata olives, plus a not-so-secret ingredient: sweet cherries. Sound strange? Cherries balance the olives, making a combo that's perfect over crispy salmon. Served over Dijon brussels sprouts and fingerling potatoes, it's a gourmet taste in just 20 minutes.

Vesuvio is a Chicago classic. We’re serving it up with a Meez twist using steak smothered in lemon-butter sauce with Italian spices, roasted carrots and cheesy smashed potatoes. It’s a restaurant-worthy dinner that’s on your table in a flash.

This speed meal is a mushroom-lovers dream. We’re using a flavorful Parmesan and basil goat cheese, sautéed cremini mushrooms and splash of cream to add an indulgent richness that we just love. Tossed with arugula and rigatoni, it’s simple and sophisticate and on the table in a flash. -- To add chicken or steak, see "ADD PROTEIN” section below entrees. --

This gem is humble and oh-so delicious. It's all about the Asian peanut butter sauce, which we could eat with a spoon. But since we're supposed to be grown ups, we're restraining ourselves. (Mostly.) Instead, we're tossing it with roasted sweet potatoes, toasted organic tofu, wilted kale and brown rice. The result is crazy good. -- To add chicken, salmon, shrimp or steak, see “ADD PROTEIN” section below entrees. --

We love traditional Italian sausage & peppers. This week, we created a delicious creamy spinach sauce and paired it with al dente penne and locally sourced sausage. It’s a simple meal that’s packed with flavor.

Get ready for a flavor sensation! Salmon seasoned with zesty Southwestern spices, then topped with a fresh corn and tomato salsa. We're serving it up over cauliflower "rice", for a speedy low carb meal.

Cilantro Lime Crema marinated chicken over white rice (or try the carb conscious version over cauliflower "rice") with red salsa and plenty of poblano peppers, corn, beans and Monterey Jack. It’s a delicious new take on the Mexican rice bowl.

The rich flavors of smoked Gouda, tender asparagus, sweet roasted pear, and grilled whole grain panini bring perfect balance to our latest sandwich creation. Served with strawberry vinaigrette drizzled spinach and arugula, it's simple sophistication at its finest. -- To add chicken, see “ADD PROTEIN” section below entrees. --