An American classic – cheesy, crumbly, and hearty, the tuna casserole is many a working professional’s quick-fix dinner solution. And deliciously so.

Ingredients:
½ pound egg noodles
¼ cup unsalted butter
1 onion, chopped
3 cups sliced mushrooms
¼ cup all-purpose flour
2 cups chicken broth
1 cup milk
2 tablespoons fresh lemon juice
1 tablespoon soy sauce
1 teaspoon salt
1 (6-ounce) can tuna, drained
1 cup bread crumbs
1 cup grated sharp Cheddar cheese

Directions:
1) Preheat oven to 375°F. Lightly grease a large casserole dish.

2) Bring a large pot of water to a boil. Add noodles and cook until soft, about 4 minutes. Drain, return to pot, and set aside.

3) Melt butter in a medium pot over medium pot. Add onion and cook until softened, about 5 minutes, stirring occasionally. Add mushrooms and cook until liquid is released and evaporated, about 4 minutes, stirring occasionally.

4) Add flour and cook until light golden, stirring constantly, about 3 minutes. Slowly add broth, stirring with a whisk to mix. Bring to a boil over high heat, whisking. Add milk, lemon juice, soy sauce, and salt; cook, whisking, until thickened, about 5 minutes. Add tuna and mix well. Add to pot of noodles and mix to fully incorporate.

5) Transfer mixture into prepared dish. Top with bread crumbs and cheese. Bake 25 to 30 minutes, uncovered, until bubbly and golden. Cool 10 minutes and serve.

Source: Noodle Recipe.

This old-timey vinaigrette has an air of vintage in the flavorit’s a bit floral, a bit sweet, a bit spicy. Wholly delicious.

Ingredients:
1 cup olive oil
1/3 cup cider vinegar
¼ cup honey
1 tablespoon chopped shallot
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1 teaspoon lemon zest
½ teaspoon salt
½ cup poppy seeds

Directions:
Combine all ingredients except poppy seeds in a blender; puree until smooth. Stir in poppy seeds; chill at least 1 hour before serving.

Source: Salad Dressing Recipe.

Quinoa, a whole grain with a nutty taste and chewy texture, is a nice compliment to the sweet bite of peas.

Ingredients:
1 tablespoon olive oil
½ cup chopped onion
1 tablespoon minced garlic
½ teaspoon dried thyme
1 cup quinoa
2 cups vegetable broth
1 cup peas
½ teaspoon salt
¼ cup slivered toasted almonds

Directions:
1) Heat oil in a small pot over medium. Add onion, garlic, and thyme; cook 3 minutes, until softened.

2) Add quinoa and broth; bring to a boil over high heat. Reduce to a simmer, cover, and cook 12 minutes, until water is absorbed. Add peas and salt; stir and cover to steam 5 minutes. Sprinkle with almonds and serve.

Source: Peas Recipe.

This pineapple stir fry recipe has just the right amount of sweetness in the sauce cooked with tender Asian greens and fresh cilantro, it makes for a refreshing meal that can work as a lunch or dinner.

Ingredients:
2 tablespoons vegetable oil
1 pound boneless, skinless chicken breast, thinly sliced
1 red onion, thinly sliced
1 cup chopped bok choy (or any other leafy green vegetable)
1 cup unsweetened canned pineapple chunks, juice reserved
½ cup sliced green onions
¼ cup minced fresh cilantro
2 cups cooked white or brown rice, for serving
Sauce:
3 tablespoons reserved juice from canned pineapple chunks
1 tablespoon soy sauce
1 tablespoon cornstarch
1 teaspoon rice wine
1 teaspoon minced fresh ginger
1 teaspoon minced fresh garlic

Directions:
1. Prepare the sauce: Whisk all ingredients together in a medium bowl. Set aside.

2. Heat oil in a wok or large skillet over medium-high. Add chicken and cook until no longer pink, about 5 minutes. Remove from skillet and set aside.

3. Add onion to skillet and cook until crisp-tender, about 3 minutes, stirring occasionally. Add bok choy, pineapple, and green onions; cook until wilted and warmed through, 2 to 3 minutes. Add reserved chicken and sauce; bring to a boil and simmer until thickened, about 2 minutes. Stir in cilantro and serve warm over rice.

Source: Chicken Stir Fry Recipe.

This Italian-inspired recipe showcases robust, spicy sausage against mild, buttery white beans. Cooked with fresh basil, spinach, and oregano, this soup tastes like it comes straight from a neighborhood bistro.

Ingredients:
1 pound Italian sausage, thinly sliced
1 onion, finely chopped
3 garlic cloves, thinly sliced
6 cups chicken broth
1 (15-ounce) can cannellini beans
2 cups baby spinach leaves
¼ cup sliced fresh basil leaves
1 teaspoon fresh oregano leaves
½ teaspoon salt
½ teaspoon black pepper
½ cup freshly grated Parmesan cheese

Directions:
1. Heat sausage in a large pot over medium; cook until browned, about 7 minutes, stirring. Add onion and garlic; cook until softened, 5 minutes, stirring.

2. Add broth and bring to a boil over high heat; add beans, reduce to a simmer, and cover. Cook 20 minutes. Add spinach, basil, oregano, salt, and pepper; cover and simmer 10 minutes.

3. Serve warm with grated cheese in each bowl.

Source: Homemade Soup Recipes.

This southwestern chicken recipe is bound to be a hit with your family. It’s got Mexican flare with that special “secret” ingredient to give it a kick. Serve alongside grilled or sautéed vegetables and a grain pilaf.

Ingredients:
1 pound chicken breasts, cut into 1-inch pieces
½ cup tequila
1 cup fresh lime juice
1 tablespoon olive oil
1 tablespoon honey
1 tablespoon chili powder
1 jalapeno pepper, seeded, minced
1 teaspoon salt
2 tablespoons unsalted butter
¼ cup chopped fresh cilantro, for garnish

Directions:
1. Combine tequila, lime juice, oil, honey, chili powder, pepper, and salt in a large bowl. Add chicken, toss to coat, and refrigerate 2 to 4 hours, covered.

2. Melt butter in a large skillet over medium heat. When hot, add chicken pieces and cook until no longer pink, 10 to 15 minutes total. Add cilantro and stir to coat.

Source: Lime Recipe.

Catfish, a traditional southern staple, gets the Cajun treatment in this gumbo recipe. It’s a great way to secretly sneak a little healthy seafood into your diet.

Ingredients:
6 slices bacon, chopped
¼ cup vegetable oil
½ cup flour
1 cup chopped onions
1 cup chopped bell peppers
1 cup chopped celery
3 cloves garlic, minced
2 bay leaves
1 tablespoon Cajun seasoning
1 teaspoon salt
1 pound catfish, cut into 1-inch cubes
6 cups chicken broth
2 cups sliced okra
1 cup chopped green onions
1 bunch fresh parsley, chopped
¼ cup fresh thyme leaves
1 tablespoon hot sauce
Cooked white rice

Directions:
1. Place bacon in a large pot over medium heat. Cook until browned, 8 minutes. Add oil and flour, whisking to combine. Cook until flour is golden brown, stirring continuously, 20 to 30 minutes. Add onion, celery, and bell pepper; cook until softened, stirring, about 5 minutes. Add garlic, bay leaves, Cajun seasoning, and salt; cook 60 seconds.

2. Add catfish and cook until lightly browned on all sides, 5 minutes total. Add broth, okra, and green onions; bring to a boil, cover, and simmer 30 minutes. Add parsley, thyme, and hot sauce; cook 5 minutes.

3. Serve over rice.

Source: Gumbo Recipes.

A rustic pasta made of simple beets and lots of spices, this recipe takes old-world charm into your kitchen. If you prefer a creamier sauce, puree the roasted beets with the sautéed spices, and stir into the cooked pasta. You can’t go wrong.

Ingredients:
1 bunch beets, green tops removed and chopped, beets left whole
1 pound fusilli pasta
2 tablespoons olive oil
3 cloves garlic, crushed
½ teaspoon dried rosemary
½ teaspoon salt
¼ teaspoon red pepper flakes
1 tablespoon unsalted butter
1 teaspoon grated orange zest

Directions:
1. Preheat oven to 400°F. Wrap beets in foil and roast until tender, 40 to 50 minutes. Remove and, when cool enough to handle, peel and cut into ½-inch cubes. Set aside.

2. Meanwhile, bring a large pot of water to boil. Add pasta and cook until just al dente, 7 to 8 minutes. Remove, drain, and set aside.

3. Heat oil in a large skillet over medium. Add garlic and rosemary and cook 30 seconds, until fragrant. Add chopped beet greens and cook until just wilted, 30 to 60 seconds, stirring. Add reserved beets, salt, and red pepper; stir to mix.

4. Add cooked pasta, butte, and orange zest; cook until butter melts and mixture thickens slightly, 2 to 3 minutes. Remove from heat and serve immediately.

Source: Beet Recipes.

Not your average hummus, this recipe combines olives and cilantro for a new dish you are sure to love. Try it with your favorite olives for various dimensions and levels of flavor.

List of ingredients:
1 (15-ounce) can chickpeas, drained, rinsed
½ cup black olives, pitted
3 tablespoons fresh lemon juice
2 tablespoons Tahini
2 garlic cloves
2 tablespoons chopped fresh cilantro
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon paprika

Directions:

Combine all ingredients in a food processor and puree until smooth. Serve.

Source: Hummus Recipe.

This dish tastes special, like Easter Dinner or Mothers Day. Immensely savory lamb is stewed in rosemary, portabella mushrooms, and sherry. The result — a stroganoff fit for a king.

Ingredients:
1 pound raw lamb, finely cubed
2 tablespoons unsalted butter
2 tablespoons olive oil
1 medium onion, thinly sliced
3 cloves garlic, sliced
1/4 tsp paprika
1/2 tsp dried rosemary
½ pound baby bella mushrooms, sliced
2 tablespoons flour
2 tablespoons sherry
1 cup cream
1 cup beef stock
½ teaspoon salt
¼ teaspoon freshly ground black pepper

Directions:
Heat the butter and oil in a large skillet over medium heat. Add the lamb and cook until browned, 3 to 4 minutes. Remove from skillet and set aside.

Add the onion, garlic, paprika, and rosemary to the skillet; cook until softened, 4 to 6 minutes, stirring. Add the mushrooms and cook an additional 3 minutes, until softened. Turn heat to low and add the flour; cook 2 minutes, stirring to prevent burning. Add the sherry to the skillet, raise heat to medium, and stir vigorously to combine. Add cream, beef stock, and reserved lamb. Bring to a boil over high heat; reduce to a low simmer, cover, and cook 20 minutes, until meat is cooked through.

Serve immediately with a side of mashed potatoes.

Source: Stroganoff Recipe.