Skillet Teriyaki proves that searing meat on just one side is perfectly acceptable. Skirt steak is ideal for a quick braise; it’s got plenty of fat for tenderness and flavour, and it melts away quickly over high heat because the meat is so thin.
What’s not to love about eggs nestled in a savoury tomato sauce spiced with fiery harissa? The sauce in this shakshuka begs to be topped with tangy dollops of labneh and eaten with warm pita bread.
These filling, vegetarian burgers are loaded with plant-based protein and healthy fats, and that’s not even the best part. They’re so versatile you can enjoy them on a traditional burger bun with ketchup and mustard, wrapped in a collard green or lettuce wrap, rolled into meatless meat balls and served with some pasta, or even crumbled over a salad.
Some nights, you probably wish you didn’t have to stand over a stove, monitoring two skillets. Problem solved with these Chicken Quesadillas. It's like a grilled cheese sandwich, but with way more potential for great fillings.
Grated zucchini is mixed with herbs, eggs, and spices, shaped into small patties, and lightly fried. Adding quinoa and feta to the batter makes these classic fritters heartier and adds more nutritional value, too.
Admittedly, it looks like a lot of work for a salad, right? But fret not, most of those measures go into either a marinade for plump, grilled shrimp or act as the dressing. It's a great project to rope the kids into. They can play sous chef, mixing and whisking as you pour. Go team.
Echoes of Greek moussaka are correctly heard here, both in the name and the feel of the dish. It’s a vegetarian take on the hearty, humble, healthful, and completely delicious sheet-pan dish.
