Everyone needs a few go-to weeknight dinner recipes in their back pocket. The ones that you can put together with minimal effort in very little time. We’ve collected some of our favorites in the list below. When you’re short on meal inspiration, give one of these dishes a try. You might just find a new hit to add to your cooking rotation!…
Hoisin sauce has a sweetness that kids will love, and it goes perfectly with meatballs made from ground pork. Try baked ground pork meatballs seasoned with garlic, ginger, scallions, and a big dollop of hoisin and you’ll have a new favorite dinner recipe for the week. Serve it with rice and a celery, cucumber, and apple salad to make things complete.
Fonio is a gluten-free ancient grain that has been farmed in West Africa for thousands of years. In countries like Senegal and Nigeria, it’s a centerpiece of the local cuisines, often appearing alongside stews or folded into porridge-type dishes. Once you get to know fonio’s nutty, rich taste and pleasing, quinoa-like texture, it’s easy to understand why it’s such a beloved, important staple in the areas where it’s cultivated….
This post is made in participation with Veal Made Easy funded by Beef Farmers and Ranchers.
Had enough of your standard burger? Try something new with veal! These veal and mushroom burgers with balsamic onions will wow in a way that you won’t expect, bringing the perfect combination of juiciness, tanginess, and deliciousness right to your dinner table.
What You’ll Need:
2 tablespoons olive oil, divided
2 onions (about 5 ounces each), cut in half lengthwise, then crosswise into 1/4-inch-thick slices
2 tablespoons balsamic vinegar
1/4 teaspoon plus 1/8 teaspoon salt, divided
8 ounces mixed mushrooms, trimmed and finely chopped
2 cloves garlic, minced
2 teaspoons chopped fresh thyme
1 teaspoon grated lemon zest
1 pound ground veal
4 egg twist rolls, split
4 leaves Boston lettuce
4 slices provolone cheese
What To Do:
Heat 1 tablespoon olive oil in a large, nonstick skillet over medium heat. Add onion slices and cook, tossing occasionally, until browned and almost tender, 7–8 minutes. Stir in vinegar and 1/8 teaspoon salt. Reduce heat to low, cover, and cook until fully tender, 3–5 minutes. Remove from pan and set aside.
Heat 1 tablespoon olive oil in same pan over medium-high heat. Add mushrooms and cook 2 minutes, tossing frequently. Mix in garlic, thyme, and lemon zest. Cook until mushrooms are tender, about 2 minutes more. Remove from pan and set aside to cool.
Place veal, mushroom mixture, and 1/4 teaspoon salt in a large bowl. Mix until just combined, then divide into quarters and shape into four 3/4-inch-thick patties.
Set up a charcoal or gas grill or stovetop grill pan over medium heat. Place rolls, cut-side down, on the grill and lightly toast. Remove and set aside.
Add patties to grill and cook, flipping once, until they reach an internal temperature of 160 F, 10 to 14 minutes. Arrange roll bottoms on a serving platter. Top each with a lettuce leaf, followed by patties, cheese, onions, and roll tops to create the finished burgers.
One of our all-time favorite local discoveries at FreshDirect is soups from Egunsi Foods. Made in New York City, these ready-made, 100% vegan soups to bring West African flavors straight to your kitchen. Egunsi Foods uses locally-sourced ingredients wherever possible, and works with African farms for their spices and grains. From their tomato-y Obe Ata to the creamy Gbegiri with brown-eyed peas, these soups bring tons of vivid and exciting flavors in a sleek little grab and go jar.
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Ordering a farm share box from FreshDirect is like hitting the produce jackpot: each box has a curated selection of seasonal vegetables delivered to you directly from the local farms where they’re grown and harvested.
A farm share box gives you the benefits of joining a CSA without the weekly commitment. Each week, our partner farms pick their best produce from the current harvest and pack it together for you. Since the selection changes regularly, there are always new items to discover—you can expect unique finds like the ones you’d typically only see at a farmers’ market. You also get a great value on a large assortment of produce, plus you’ll be supporting local farms and agriculture too….
Hey everybody! It’s Emerald, the food stylist at FreshDirect. Today, I’ve got a baking recipe for you that will delight anyone who loves the combo of salty and sweet.
These fudge brownies are über chocolatey and have a pinch of sea salt for a fun twist. Make sure to use a flaky sea salt, like Maldon, for just the right texture….
Hi everyone, Emerald here with another recipe for you!
Today we’re teaming up with Banza to make some pasta al limone (lemony pasta) with peas and asparagus. It’s a really awesome springtime dish and it comes together in just under half an hour. I love it because it’s super creamy from using lots of Parmesan, but it doesn’t feel heavy at all since there’s that really nice and bright citrus cutting through it….
Hi everyone, it’s Emerald, FreshDirect’s food stylist. Today, I’ve got a hummus recipe for you from my Brooklyn kitchen. We’re going to make it using canned chickpeas and a few simple ingredients you probably already have in your pantry. It’s really easy and it makes a great, healthy snack. Check it out below!
Emerald here again, coming to you from my Brooklyn kitchen. I hope that everyone is doing well and staying healthy!
Today, we’re going to be making a really easy yogurt chia seed pudding with maple granola. You can use any kind of yogurt, milk, and sweetener you have on hand—it’s really flexible, though I personally love cashew yogurt, oat milk, and maple syrup. Whip it up the night before and you’ll have a great breakfast ready for you in the morning.
Yogurt Chia Seed Pudding with Maple Granola
What You’ll Need:
For the yogurt chia seed pudding:
1 cup yogurt (any kind)
½ cup milk (any kind)
4 tablespoons chia seeds
1 tablespoon maple syrup (can substitute honey or agave)
Pinch of salt
For the maple granola:
3 cups old-fashioned oats
1½ cups chopped nuts or seeds (i.e. almonds, pistachios, pecans, pepitas)
1 cup coconut chips
½ cup maple syrup (can substitute honey or agave)
¼ cup melted coconut oil
1 teaspoon vanilla extract
1½ teaspoons salt
½ teaspoon cinnamon
1 cup dried fruit (cranberries, cherries, raisins)
Optional: chocolate pieces, cacao nibs, sesame seeds
What To Do:
To make the chia pudding: In a medium bowl or large jar with lid, stir yogurt, milk, chia seeds, maple syrup, and salt until evenly combined and there are no more clumps. Cover and store in the refrigerator. Let chill for at least a few hours or overnight—seeds will become hydrated and thicken the mixture.
To make the maple granola: Preheat oven to 300 degrees F. Toss oats, nuts, coconut chips, maple syrup, coconut oil, vanilla extract, salt, and cinnamon in a large bowl.
Spread out mixture on a lined baking sheet. Bake in oven 40–45 minutes until golden brown and dry, stirring 2-3 times during baking. Once done, let cool on baking sheet; granola will crisp further as it cools. Mix in dried fruit (and any other additions if using).
Tips: Double or triple the recipe for breakfast all week long. Granola can be kept for 2 weeks stored in an airtight container.
Watch me make this recipe in the video below!