Skip to Main Content

Dinner

Narrow Your Search:

Made with milk, semolina flour, parmesan and egg yolks, this baked semolina gnocchi bears little resemblance to potato gnocchi. They taste more like polenta in fact, but are lighter in texture. In addition to being incredibly delicious, the beauty of gnocchi alla Romana is that it can be completely assembled ahead of time — up to two days — and baked just before serving. // alexandracooks.com

Baked Semolina Gnocchi (Gnocchi Alla Romana)

balsamic-roasted eggplant and arugula sandwiches

Balsamic-Roasted Eggplant & Arugula Sandwiches

A sizzle platter holding broiled arctic char dressed in a citrus sauce.

Broiled Lemon-Honey Arctic Char with Citrus Sauce

A bowl of rice noodles with herbs and nuoc cham.

Rice Noodles with Nuoc Cham, Herbs, & Crispy Tofu

Four slices of toasted sourdough bread topped with avocado-egg salad and sprouts.

Avocado Egg Salad Toasts on Sourdough

A skillet filled with pasta carbonara.

Favorite Weeknight Meal: No-Bacon Pasta Carbonara Loaded with Greens

A bowl of baked penne with butternut-sage sauce.

Baked Penne with Butternut Squash-Sage Sauce

A sheet pan of broiled lamb meatballs.

Keftedes (lamb meatballs) & Roasted Cabbage

Sheet pan mac n cheese on a plate.

Sheet Pan Mac n’ Cheese

A platter filled with one-pan roasted chicken thighs and potatoes.

One-Pan Chicken with Potatoes & Tarragon

An overhead shot of a bowl of vegetarian cabbage soup in a bowl.

Favorite Cabbage Soup, Updated

A pan of roast chicken and shallots.

One-Pan Roast Chicken and Shallots

Two bowls of roasted butternut squash and onion quinoa bake.

Quinoa Bake with Roasted Butternut Squash and Onions

A platter of sheet pan chicken and cabbage.

Sheet Pan Roast Chicken & Cabbage

Baked pasta with chicken, lemon, white wine, and herbs.

Freezer Meal: Pasta with Chicken, Lemon & White Wine

Five baked spanakopita strudels on a sheet pan.

Spanakopita Strudels

roast chicken arugula salad

What to do with Leftover Roast Chicken? Make a Salad.

A sizzle pan with an opened fish en papillote.

Fish En Papillote

This recipe for chickpea saute with basil and pine nuts is inspired by the beautiful basil that has been arriving in our CSA: sweat garlic in extra-virgin olive oil, add cooked chickpeas, toasted pine nuts, and lots of salt, pepper, and chopped basil; sauté briefly; and serve immediately. Last Friday evening, a few friends came over for dinner, and we ate these chickpeas with grilled whole Branzino, focaccia, and a simple salad — it was a nice summer meal. // alexandracooks.com

Chickpea Sauté with Basil and Pine Nuts

The five-ingredient sauce couldn't be simpler to assemble: chicken stock, soy sauce, sugar, mirin and sake simmer together for 20 minutes or until the sauce has been reduced to a syrupy consistency. This chicken teriyaki sauce relies on that unsubtle salty-sweet dynamic, but it is incredibly tasty and versatile, too. // alexandracooks.com

Nobu’s Chicken Teriyaki Two Ways

This fish sears beautifully, the heat of the skillet creating a light bottom crust, which allows the fillet to release from the pan with the gentlest push of a spatula. Wrapped in tortillas warmed directly on the grill grates, a summery skillet-grilled dinner of fish tacos can materialize in no time. // alexandracooks.com

Skillet-Grilled Fish + Tacos

This chicken with preserved lemons and green olives, I can assure you, is plenty flavorful and colorful, too: the various spices in the ras-el-hanout, most likely the turmeric and paprika, imbue the dish with an inviting and appetizing yellow hue throughout. // alexandracooks.com

Chicken with Preserved Lemons & Green Olives

A pot of curried chickpeas with cauliflower and coconut milk.

I have used this quick-pickle method for carrots, watermelon radishes, and now pickled kohlrabi — so easy and so good! // alexandracooks.com

A jar of Greek salad dressing on a countertop.

A glass bowl filled with watermelon gazpacho.

This polenta without fear is delicious. Minimal stirring is required and the addition of a little water towards the end of the cooking process is all the doctoring necessary to produce "creamy, soft, mouth-filling polenta," as described on Bitten. // alexandracooks.com

More Vegetarian Recipes