The Catalogue
Recipes
Every dish is built to plug into a balanced plate. Entrées bring the protein; sides fill the gaps and swap for whatever you've got — or whatever's ripe in the garden.
Entrées
Beef and Broccoli Stir-Fry
Beef and broccoli glazed hard and fast in a wok-hot pan. The real version, not the takeout-box one.
20 MIN ACTIVE · $4.80/SERVING
Braised Red Lentils, Cumin and Lemon
Red lentils braised soft with cumin and lemon. Fifteen minutes, one pot, genuinely filling.
10 MIN ACTIVE · $1.20/SERVING
Chana Masala
Chickpeas and spinach simmered in a spiced tomato gravy. Vegetarian comfort food with real depth.
15 MIN ACTIVE · $1.60/SERVING
Coconut-Lime Chicken & Rice
A one-pot bowl with toasted-coconut edges and a bright lime finish. Weeknight food that tastes tropical.
15 MIN ACTIVE · $2.90/SERVING
Coconut-Lime Chickpea Rice
The one-pot coconut-lime bowl, chickpea version — same toasted-coconut edges, same bright citrus finish.
12 MIN ACTIVE · $1.70/SERVING
Crispy Chickpea Tacos, Lime-Yogurt Crema
Pan-crisped smashed chickpeas standing in for the steak — same charred onion, same lime crema, all the crunch.
15 MIN ACTIVE · $1.60/SERVING
Crispy Mushroom "Carnitas" Tacos
Torn mushrooms crisped hard in a dry pan until they eat like carnitas. No meat, no compromise.
20 MIN ACTIVE · $2.10/SERVING
Garlic-Butter Shrimp, Lemon
Shrimp seared fast in browned garlic butter, finished bright with lemon. On the table in fifteen minutes.
15 MIN ACTIVE · $5.60/SERVING
Gochujang-Glazed Tofu
Crisp-edged tofu in a sticky-sweet chili glaze. Meatless that doesn't feel like a compromise.
20 MIN ACTIVE · $2.40/SERVING
Harissa-Seared Halloumi
Thick-seared halloumi in harissa butter — squeaky, salty, and it holds its shape better than melting cheese has any right to.
12 MIN ACTIVE · $2.60/SERVING
Lamb Kofta, Yogurt-Tahini Sauce
Spiced ground lamb skewers with a cooling yogurt-tahini sauce. Grill or broiler, either works.
20 MIN ACTIVE · $4.90/SERVING
Lemon-Herb Roast Chicken Thighs with Fennel
Roast chicken thighs over caramelized fennel and lemon — a French bistro plate with almost no effort.
12 MIN ACTIVE · $3.60/SERVING
Miso-Glazed Eggplant
Broiler-charred eggplant under a sweet-savory miso glaze. Meatless, and nobody will ask why.
15 MIN ACTIVE · $2.30/SERVING
Pan-Seared Cod, Brown Butter Caper Sauce
Flaky cod under nutty brown butter and briny capers. Restaurant technique, ten-minute dinner.
12 MIN ACTIVE · $5.20/SERVING
Seared Pork Chops, Apple-Mustard Pan Sauce
Bone-in chops seared hard, finished with a tangy apple-mustard pan sauce built right in the drippings.
20 MIN ACTIVE · $4.60/SERVING
Seared Salmon, Charred-Scallion Sauce
Crisp-skinned salmon under a smoky green sauce that tastes like far more effort than it is.
18 MIN ACTIVE · $5.40/SERVING
Shakshuka
Eggs poached in a spiced tomato-pepper sauce, right in the skillet. Breakfast that works fine at 7pm too.
15 MIN ACTIVE · $1.80/SERVING
Sheet-Pan Harissa Chicken
Yogurt-marinated thighs that crisp like they came out of a tandoor. One pan, one flip.
15 MIN ACTIVE · $3.10/SERVING
Shrimp and Grits
Creamy stone-ground grits under garlicky shrimp. A Southern classic, weeknight-sized.
20 MIN ACTIVE · $4.70/SERVING
Skillet Chicken Thighs, Blistered Tomatoes and Basil
Crisp-skinned chicken thighs over tomatoes blistered in the same pan, finished with torn basil.
15 MIN ACTIVE · $3.40/SERVING
Skillet Steak Tacos, Elevated
Proof that "tacos again" can mean charred flank and a lime crema, not a seasoning packet.
20 MIN ACTIVE · $4.20/SERVING
Thai Basil Chicken
Ground chicken stir-fried hard with chili and basil. Sharper and faster than any takeout version.
15 MIN ACTIVE · $3.20/SERVING
Turkey Larb Lettuce Cups
Ground turkey tossed with lime, fish sauce, and herbs, piled into lettuce cups. Bright, funky, fast.
20 MIN ACTIVE · $3.00/SERVING
Vietnamese Caramel-Braised Pork
Pork braised in a bittersweet caramel sauce until it falls apart. Sounds unusual, tastes essential.
15 MIN ACTIVE · $4.10/SERVING
Sides