Recipes with salt and black pepper

Easy new potato salad with skin-on baby potatoes folded into creamy dill dressing and fresh green onions. Make it the day ahead so the flavors mingle and the spuds drink in the herbs.

Vegan tofu manicotti stuffed with mashed tofu, spinach, garlic, and lemon juice. Baked in spaghetti sauce for a dairy-free twist on classic stuffed pasta.

Grilled chicken breasts stuffed under the skin with blanched garlic and parsley, finished with a quick lemon-butter pan sauce. Bistro-style chicken from a handful of ingredients.

Vegan mushroom sandwiches with red wine-sauteed button mushrooms and onions on toasted whole wheat bread. Just 5 ingredients and 20 minutes for a rich, savory lunch.

Dilly brunch pockets are folded corn tortillas stuffed with scrambled eggs, Canadian bacon, fresh dill, tomato, and cheddar. A baked, handheld brunch dish that feeds six and bakes in 20 minutes. Make-ahead friendly.

Easy herbed oven fried chicken coats bite-size chicken pieces in seasoned breadcrumbs, oregano, garlic, and pepper, then bakes them crispy with no frying. Healthier weeknight dinner ready in 40 minutes.

Glamorgan sausages are traditional Welsh vegetarian sausages made from cheese, breadcrumbs, onion, and egg. Coated and fried until crisp and golden.

Whole wheat spaghetti tossed with golden garlic, fiery dried chili, and tender broccoli in fruity olive oil. A 30-minute Italian classic that's naturally vegan.

Parmesan cheddar grits pudding baked with spinach, green onions, cream, and eggs until golden on top. A rich Southern casserole that's part grits, part savory custard.

Creamy tomatillo and green chile dip with melted cream cheese, fresh coriander, and heavy cream. A rich, tangy Mexican-style cheese dip ready in under 30 minutes.

Fitascetta is an Italian bread ring topped with red onions slow-cooked for 40 minutes until silky and sweet. A yeasted olive oil dough shaped into a ring and baked golden.

Grilled marinated tofu sandwiches with horseradish mayo, sliced tomato, red onion, and lettuce. Firm tofu charred on the grill until crispy, then stacked on bread like a BLT.

Creamy mild cheddar soup with grated carrots, parsnip, celery, and onion in a beef consommé base, finished with melted cheese and milk. A homestyle bowl of cheesy comfort, ready in 45 minutes.

Tuna club sandwich stacked with seared rare tuna, roasted red peppers, crisp bacon, and peppery arugula on grilled brioche with turmeric-cumin aioli. A restaurant-style triple decker.

Golden lentil and potato soup, a velvety, skin-on soaked yellow lentil pot simmered with onion, celery, and carrots in rich chicken broth for old-school comfort.

Beet and potato salad with a raw garlic-lemon dressing, tossed with the beet greens. A zero-waste, no-mayo root vegetable salad served chilled with crusty bread.