Shakshuka is traditionally made by poaching eggs in tomato sauce. But we help you get your veggies (and sausage, of course) by cooking them in a bright mix of herbs and greens with a dusting of smoky Aleppo pepper.
All you need to complete this riff on a classic English breakfast is a stack of toast with marmalade and mugs of milky tea. To make this Whole 30-compliant, swap in the New Food Collective’s (sugar-free) Sweet Italian sausage for the Breakfast.
Really good fresh sausage makes the classic pig in a blanket even better. It’s worth seeking out all-butter puff pastry, which delivers superior flavor with fewer ingredients. A scatter of seeds and spices offers savory pop and crunch.
A wholly participatory dinner that takes just minutes to pull together, this colorful meal can be easily adapted or added to: Think pickled carrots and daikon, red bell pepper, chopped pineapple and a variety of hot sauces. (It’s also gluten-free and Paleo-ready.)
This salad is super fresh, super crunchy--and super adaptable. Don’t like peanuts? Use almonds or cashews. No basil? Sub in cilantro. If you don’t want to fry your own shallots, you can use packaged fried shallots, which are available at many grocery stores.
This dish is fast enough for a weeknight and delicious enough for a dinner party. To scrub mussels, place them in a colander and run cold water on top. Use a scrubbing brush to remove any debris or dirt on the shell. If a mussel is open, lightly tap it against the sink. If it closes, it’s okay to eat.
This hearty Basque-inspired stew is rich with tomatoes and chickpeas and a deep complexity that belies its quick prep time. It’s dinner party–worthy food that can be pulled together on a weeknight. All you need is a loaf of crusty bread to round things out.