Egg and cheese breakfast muffins are perfectly portioned; have two each day for a week.
A Rhode Island specialty, jonnycakes (cornmeal pancakes) are vegetarian and gluten-free, and they love to be topped with maple syrup.
Tofu loves to be paired with assertively spicy sauces, like this spicy peanut sauce made with Sriracha.
A vegan and gluten-free vegetable stew starts with canned black beans.
Preserved lemons add a very definite, almost picked flavor (like capers) to this lentil and brown rice soup.
A change from traditional hummus, this one is made with white beans and feta cheese.
Healthy, hearty, and vegan, with enough umami that meat-eaters won't know it's meat-free, this barley and lentil pilaf requires two minutes of prep and a slow cooker (crockpot) to bring it together.