This is a simple Mexican dish of shredded chicken in a tomato-chipotle sauce. It is easy to put together, and like any good stew, tastes better the longer the flavors meld so you can make it ahead or let it simmer in the slow-cooker all day.

The only thing better than steak or pizza, is steak pizza. Crispy pizza crust is topped with seared ribeye steak, Rochdale mozzarella cheese, fresh tomato, organic asparagus and speckled with Cambozola blue cheese.

Too often, salmon sandwiches are a patty of ground up bits instead of a nice piece of fish nestled with some greens and a toasty bun. In this sandwich recipe, the salmon is glazed with miso after searing on the stove and is topped with a wasabi mayo. The side salad of red peppers, orange carrots, yellow leeks, green snap peas and whole almonds.

Now that summer is here, we gotta get our fix of tomato and mozzarella combos. Sun-dried tomatoes, grape tomatoes, basil, and pine nuts are tossed in cooked pasta with little ball-shaped mozzarella cheese, and topped with grated Parmesan. This is a really easy dish, that is great for summer picnics.

There is something about this pizza that I just grow crazy over. I think it’s the juxtaposition of rich flavors like truffle oil and blue cheese with light, crunchy pea shoots. We’ll give you extra camembert-style creamy blue cheese, because it’s impossible to stop snacking on.

Rösti (pronounced rheursh-ti) is a large potato pancake that is made famous by the Swiss. Think of it as a hash brown on steroids (or your best gluten-free friend), creamy soft potatoes on the inside with a crispy thick crust on the outside. While it can be served many ways, we like ours topped with some fluffy poached eggs and fresh, bright vegetables.

Tom Kha Gai is one of Thailand's great gifts to the universe because it is incredibly delicious. Chicken breast and mushrooms swimming in chicken broth folded with rich coconut milk and simmered with lemongrass, kaffir lime leaves and galangal root, and jasmine rice.

Nothing says summer like pulled pork sandwiches. This is a simple Eastern North Carolina-style pulled pork (vinegary and not tomato-based) that is not short on flavor. Topped with red cabbage relish on whole wheat buns and corn and black bean salad on the side.

There is something incredibly delightful about this preparation of tilapia, the light tang of the lime tangos perfectly with the warm hint of honey, transforming an everyday fish to something special. This dish is perfect for ushering in springtime meals.

The trickiest part of this dish is waiting for the plantains to ripen. After that, you can enjoy this fresh Ecuadorian dish with ease. Plantains are baked until soft, then are stuffed with cheese, topped with aji crillo (hot cilantro sauce), and served alongside a refreshing cucumber salad with lime and red onion.

Attention adventurous eaters — I wholly advise you to order these vegan pulled pork sandwiches. You won't believe it — tender shreds of jackfruit coated in thick tangy barbecue sauce, served with shredded red cabbage and a black bean and corn salad on the side.

This is, hands down, the best vegetarian recipe I’ve ever tasted. Pressed tofu acts as a pan-fried chicken, smeared with rich sautéed shiitake mushrooms on top of a bed of wilted pea shoots and fried noodles. Um, yeah baby!

Yes, your diet may go off the rails with this one, but it’s so worth it. (Plus, we give you a baked version for the wary.) Balancing the fried with the fiber-rich will help. This recipe describes how to make perfect fried chicken, without any special equipment — flakey, crispy, and cooked evenly. Serve with sweet potato fries and collard green salad.

It's meatloaf on a stick! Well, not quite — seasoned ground lamb kebobs can be grilled up for a healthy dinner including Turkish-style pilaf, yogurt sauce, vegetables, and minced herbs.

Simple, flakey Minnesota-caught whitefish is sautéed lightly, and served along with a delicate salad of pea tendrils and radishes. Served with some lightly toasted crostini spread with soft goat cheese. This dinner is enjoyable either as plated, or as loaded crostini.

Biscuits and gravy is one of my all-time favorite meals. I have scoured the earth for the perfect buttermilk biscuit recipe, resulting in a moist, flaky crumb (we spring for the good ingredients, like Pastureland Grassfed butter and Organic Valley buttermilk). Topped with portobello mushroom gravy, and a side of fresh fruit.

These plant-based chickpea kebobs are seasoned with our special blend of spices, and taste great with fresh veggies, yogurt sauce and Turkish-style pilaf.

This dinner definitely checks off your eating-the-rainbow list of foods. Fresh vegetables grill up and are served on top of black bean noodles, for a bowl that comes together with an avocado sauce and pepitas.

Seared chicken breast nestle in romaine leaves tossed with smoked gouda, rosemary-fried pecans and rosemary vinaigrette. It reminds me of the Fulton neighborhood: kid-friendly, down to earth, with an appreciation for the good things in life (you'll know what I mean when you try the pecans).

This may be a weekend meal, but with grilling season upon us we gotta put ribs on the menu. After applying the dry rub to the rib racks, you can grill 'em, bake 'em, or slow cook 'em...whatever you want. Here we give you fixings for a salad favorite: spinach, strawberries, goat cheese and balsamic vinaigrette, topped off with candied walnuts.

It's hard to describe why this dish is so yummy. It's just one of those meals where the cravings don't dwindle from the minute it's done being prepared to any leftovers you may still have for lunch the next day. Big juicy shrimp, plump Broder's tortellini, zucchini and tomatoes, all glazed in olive oil, garlic and fines herbes.

Indian made easy! With premeasured and premixed seasonings, this popular spinach and cheese dish from India has never been easier to make. Cardamom and cinnamon-infused basmati rice makes the perfect accompaniment for this dish.

A twist on your typical kabob — grillable Mexican Panela cheese is sandwiched with green peppers and squash and dusted with dry rub before grilling, for a spicy twist on favorite flavors.

Eating vegan is delectable with this recipe from chef Tal Ronnen of Crossroads Kitchen fame. This tasty grain bowl has Pacific flavorings, with an all-natural sweet and sour sauce over mounds of quinoa and farro are topped with meat-free meatballs, vegetables and lime.