Traditionally tomato-based, this shakshuka calls for spinach instead. Designed to turn out a delicious dinner from pantry staples—eggs, frozen greens, garlic, onion, and bread—the recipe can be tailored to what you have on hand. No spinach? Substitute Swiss chard or any green, really. No feta? Used crumbled cotija or even finely grated cheddar. The bread, however, is essential for mopping up the saucy mixture of eggs and greens. Shakshuka is usually served with pita, but we’ve opted for multigrain gluten-free toast. Try it with warm corn tortillas or crusty bread. We find it suitable for breakfast, lunch or dinner.

Crispy, crunchy, gingery, garlicky tofu with spicy saucy almond soba. We love everything about this vegan gluten-free noodle bowl, starting with how easy it is to make. Tofu and veggies roast to stir-fry perfection in just thirty minutes while you make soba noodles and whip up a delicious almond sauce. This recipe is great for a weeknight dinner or for meal-prepping for the week—it can easily be scaled up for more portions!