Explore 25 recipes from the main course collection.
Advert
◷ 45 mineasy
A simple, comforting weeknight recipe featuring pan-seared chicken breasts paired with a medley of roasted seasonal root vegetables, dressed with fresh herbs for a classic autumn flavor.
Oct 22
◷ 80 minmedium
A comforting stew featuring tender chicken thighs and roasted butternut squash, simmered with aromatic herbs and seasonal vegetables. Perfect for an easy weeknight dinner that highlights fall flavors.
Oct 21
◷ 30 mineasy
A simple and flavorful pan-seared chicken breast served with a medley of fresh spring vegetables including asparagus, peas, and baby carrots, lightly sautéed to preserve their crispness and natural flavors. This weeknight dish highlights seasonal produce and classic cooking methods for a satisfying and balanced meal.
Oct 21
◷ 25 mineasy
A simple and fresh springtime dish featuring pan-seared chicken breast seasoned with lemon and herbs, served alongside tender sautéed asparagus. This recipe highlights seasonal produce and uses a classic stovetop cooking method for a quick and flavorful weeknight meal.
Oct 18
◷ 90 mineasy
A comforting weeknight roasted chicken dish featuring seasonal Brussels sprouts and sweet potatoes, seasoned with rosemary and garlic. This classic recipe is simple to prepare, using familiar roasting techniques that bring out the natural flavors of the ingredients.
Oct 18
◷ 30 mineasy
A vibrant stir-fry featuring crisp spring vegetables and marinated tempeh, tossed in a zesty lemon-ginger sauce. Perfect for a light vegan meal packed with protein and seasonal freshness.
Oct 17
◷ 70 minmedium
A hearty North African-inspired tagine featuring a medley of roasted seasonal root vegetables and spiced chickpeas served over fragrant saffron quinoa. This vegan dish balances warm spices with earthy flavors, showcasing fall produce with a slow roasting method that enhances natural sweetness and texture.
Oct 16
◷ 55 minmedium
A vibrant North African-inspired tagine featuring tender spring vegetables and protein-rich chickpeas slow-simmered with aromatic spices, served alongside fluffy harissa-spiced couscous. This vegan dish highlights seasonal produce with a warming yet fresh flavor profile, perfect for a healthy and comforting meal.
Oct 16
◷ 50 minmedium
A vibrant springtime risotto featuring fresh peas and artichokes, paired with lemon-marinated asparagus tempeh for a protein-packed vegan main. Slow-cooked arborio rice is stirred to creamy perfection, highlighting seasonal greens and citrus zest.
Oct 16
◷ 30 mineasy
A vibrant and fresh stir-fry featuring spring vegetables like asparagus, sugar snap peas, and baby carrots, combined with crispy tofu cubes. Tossed in a tangy lemon-ginger sauce, this dish celebrates the flavors of the season with a healthy, plant-based protein option.
Oct 15
◷ 50 minmedium
A vibrant Buddha bowl featuring roasted seasonal root vegetables, quinoa, and spiced chickpeas, drizzled with a tangy maple-tahini dressing. This vegan recipe highlights autumnal flavors and combines roasting and assembling techniques for a nutritious, colorful meal.
Oct 15
◷ 70 minmedium
A warming autumnal Moroccan-inspired tagine featuring roasted butternut squash and spiced chickpeas, served over fluffy herb-infused couscous. This vegan dish highlights seasonal produce and employs roasting and simmering techniques to develop deep flavors.
Oct 15Advert
Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Preparation takes 15 minutes. Cooking takes 30 minutes. Allow 45 minutes in total. Makes 4 servings. Key ingredients: boneless, skinless chicken breasts (about 600 g total), olive oil, divided, carrots, peeled and cut into 2.5 cm pieces, parsnips, peeled and cut into 2.5 cm pieces, sweet potato, peeled and cut into 2.5 cm cubes (~200 g). Equipment: oven, baking sheet, large skillet (preferably cast iron), tongs, knife, cutting board, measuring spoons.
Kitchen tip: Use a meat thermometer to ensure chicken is fully cooked to 74°C (165°F) for food safety.
Preparation takes 20 minutes. Cooking takes 60 minutes. Allow 80 minutes in total. Makes 4 servings. Key ingredients: bone-in, skin-on chicken thighs, butternut squash (about 700 g / 1.5 lb), peeled and cut into 2.5 cm cubes, olive oil, onion, chopped, carrots, peeled and sliced. Equipment: oven, large roasting tray, large heavy-bottomed pot or Dutch oven, wooden spoon, sharp knife, cutting board.
Kitchen tip: Ensure chicken is cooked to an internal temperature of 74°C (165°F) for food safety.
Preparation takes 15 minutes. Cooking takes 15 minutes. Allow 30 minutes in total. Makes 2 servings. Key ingredients: boneless, skin-on chicken breasts (about 150-180g / 5-6 oz each), asparagus, trimmed and cut into 4cm (1.5-inch) pieces, baby carrots, halved lengthwise, fresh or thawed green peas, olive oil. Equipment: frying pan or skillet, tongs, knife, cutting board, measuring spoons, spatula.
Kitchen tip: Ensure chicken is at room temperature before cooking for even cooking.
Preparation takes 10 minutes. Cooking takes 15 minutes. Allow 25 minutes in total. Makes 2 servings. Key ingredients: boneless, skinless chicken breasts (about 150-180 g each), olive oil, lemon, zested and juiced (about 2 tablespoons juice), fresh thyme leaves, fresh rosemary, finely chopped. Equipment: frying pan or skillet, tongs, zester or fine grater, knife, cutting board, plate or dish for resting chicken.
Kitchen tip: Use a meat thermometer to ensure chicken is cooked safely to 74°C (165°F) internal temperature.
Preparation takes 15 minutes. Cooking takes 75 minutes. Allow 90 minutes in total. Makes 4 servings. Key ingredients: chicken, Brussels sprouts, trimmed and halved, sweet potatoes, peeled and cut into 3 cm chunks, olive oil, divided, garlic, minced. Equipment: Roasting pan or large cast iron skillet, Meat thermometer, Kitchen twine (optional), Oven, Knife and cutting board.
Kitchen tip: Use a meat thermometer to ensure safe cooking temperature and avoid overcooking.
Preparation takes 15 minutes. Cooking takes 15 minutes. Allow 30 minutes in total. Makes 4 servings. Key ingredients: tempeh, pressed and cubed, soy sauce or tamari, fresh lemon juice, maple syrup, fresh ginger, grated. Equipment: large non-stick pan or wok, mixing bowl, knife, cutting board, measuring spoons, spatula.
Kitchen tip: Pressing tempeh removes excess moisture and improves texture and flavor absorption.
Preparation takes 20 minutes. Cooking takes 50 minutes. Allow 70 minutes in total. Makes 4 servings. Key ingredients: carrots, peeled and chopped into 2.5 cm chunks, parsnips, peeled and chopped into 2.5 cm chunks, sweet potato, peeled and chopped into 2.5 cm chunks, butternut squash, peeled and chopped into 2.5 cm chunks, olive oil, divided. Equipment: oven, large baking tray, large bowl, medium saucepan with lid, large skillet or frying pan, measuring cups and spoons, knife, cutting board, spoon or spatula.
Kitchen tip: For best flavor, soak the saffron threads in warm water for at least 10 minutes before adding to the quinoa.
Preparation takes 15 minutes. Cooking takes 40 minutes. Allow 55 minutes in total. Makes 4 servings. Key ingredients: olive oil, large onion, finely diced, garlic, minced, ras el hanout spice mix, ground cumin. Equipment: large heavy-bottomed pot or tagine, wooden spoon, knife, cutting board, measuring spoons, measuring cup, large bowl, fork.
Kitchen tip: Use canned chickpeas for convenience or soak and cook dried chickpeas yourself for a creamier texture.
Preparation takes 20 minutes. Cooking takes 30 minutes. Allow 50 minutes in total. Makes 4 servings. Key ingredients: arborio rice (about 1 ½ cups), vegetable broth, kept warm (4 cups), dry white wine (½ cup), large onion, finely chopped, garlic, minced. Equipment: large sauté pan or skillet, ladle, non-stick skillet, knife, cutting board, citrus zester or grater, mixing bowl, wooden spoon.
Kitchen tip: Keep vegetable broth warm to maintain cooking temperature and ensure even absorption.
Preparation takes 15 minutes. Cooking takes 15 minutes. Allow 30 minutes in total. Makes 4 servings. Key ingredients: firm or extra-firm tofu, pressed and cubed, asparagus, trimmed and cut into 4 cm pieces, sugar snap peas, ends trimmed, baby carrots, thinly sliced, fresh lemon juice. Equipment: large non-stick skillet or wok, small bowl, knife, cutting board, tofu press or heavy plate, spatula.
Kitchen tip: Pressing tofu before cooking is essential to get crispy cubes and prevent sogginess.
Preparation takes 15 minutes. Cooking takes 35 minutes. Allow 50 minutes in total. Makes 4 servings. Key ingredients: butternut squash, peeled and diced, carrots, peeled and diced, parsnips, peeled and diced, olive oil (for vegetables), ground cinnamon. Equipment: oven, baking tray, parchment paper, mixing bowls, medium saucepan, fork, knife, cutting board.
Kitchen tip: Make sure to dry the chickpeas very well before roasting to ensure crispiness.
Preparation takes 15 minutes. Cooking takes 55 minutes. Allow 70 minutes in total. Makes 4 servings. Key ingredients: butternut squash, peeled and cubed, olive oil, divided, onion, finely chopped, garlic, minced, ground cumin. Equipment: oven, baking sheet, large wide pot or tagine, knife, cutting board, measuring cups and spoons, mixing bowl, fork.
Kitchen tip: For even roasting, cut butternut squash into uniform cubes about 2.5 cm (1 inch) squared.