Make this lemon, artichoke and shrimp risotto in the pressure cooker or on the stovetop. It's easy, with a can of artichoke hearts from the pantry.
For a main-course salad packed with flavor, texture, and color, try this Brussels sprouts salad with bacon, greens, and roasted shrimp. The buttermilk dressing pulls it all together.
Curry powder gives this Thai pineapple fried rice its gorgeous color; raisins and cashews add texture. This version is vegetarian.
The difference between fresh-cooked and canned chickpeas is like night and day. Try this recipe using chickpeas made in the pressure cooker: fast, easy, fresh, with a robust flavoring from gremolata and olives.
Nothing beats a great grilled cheese sandwich, whether you cook it on a panini press or in a frying pan on top of the stove. In this sandwich, honey mustard sauce brings mild turkey, brie cheese, spicy arugula and roasted red pepper together.
When you have a burger craving, try these lighter, healthier tuna burgers slathered with a bit of spicy Sriracha mayonnaise.
A little bit sweet, and a little bit hot: make these turkey meatballs small, and serve them on skewers for a festive appetizer.