Are you tired of slaving away in the kitchen every night, only to end up with a sink full of dirty dishes and a famished family? Do you dream of delicious, comforting meals that can be prepared quickly and easily? Look no further! In this article, we’re sharing 20 flavorful one pot vegetarian recipes that are perfect for busy weeknights. From creamy risottos to hearty chilies, and from pasta primaveras to coconut rice dishes, these recipes offer a world of flavor and convenience in just one pot. Say goodbye to meal prep stress and hello to a peaceful evening at home with family and friends. In the following pages, we’ll explore each recipe in detail, including ingredients, instructions, and serving suggestions. Let’s get cooking!
Creamy One Pot Vegetarian Mushroom Risotto
A hearty and comforting vegetarian dish that’s perfect for a cozy night in. This creamy risotto is packed with flavor from sautéed mushrooms, garlic, and herbs, all cooked in one pot.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 3 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 1/4 cup grated Parmesan cheese (vegetarian)
– 2 tablespoons unsalted butter
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 3 minutes.
2. Add mushrooms and garlic; cook until mushrooms release their liquid and start to brown, about 5 minutes.
3. Add rice and thyme; cook for 1 minute, stirring constantly.
4. Add broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next. Cook for about 20-25 minutes or until rice is creamy and tender.
5. Stir in Parmesan cheese and butter. Season with salt and pepper to taste.
Cooking Time: 30-35 minutes
One Pot Vegetarian Lentil and Spinach Curry
Quick and flavorful, this curry is a perfect meal option for a busy day. With the comfort of lentils, the freshness of spinach, and the warmth of spices, you’ll be delighted by its simplicity.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14 oz) diced tomatoes
– 2 cups vegetable broth
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper, to taste
– Fresh spinach leaves, chopped (about 2 cups)
– Cooking oil or ghee, for sautéing
Instructions:
1. Heat oil in a large pot over medium heat. Add onions and cook until softened, about 5 minutes.
2. Add garlic, bell pepper, cumin, curry powder, and turmeric. Cook for an additional 2 minutes.
3. Stir in lentils, diced tomatoes, and broth. Bring to a boil, then reduce heat to low and simmer, covered, for 30-40 minutes or until lentils are tender.
4. Stir in chopped spinach. Season with salt and pepper to taste.
5. Serve hot, garnished with additional spinach leaves if desired.
Cooking Time: About 45 minutes
Hearty One Pot Vegetarian Chili
This recipe is a flavorful and comforting vegetarian chili that’s perfect for a cozy night in. With a medley of colorful vegetables, tender beans, and aromatic spices, this one-pot wonder will become a staple in your kitchen.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 can (15 oz) black beans, drained and rinsed
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 cups vegetable broth
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the bell pepper; cook for an additional 2 minutes.
4. Stir in the cumin, smoked paprika, salt, and pepper.
5. Add the diced tomatoes, kidney beans, black beans, and vegetable broth.
6. Bring to a simmer and let cook for 20-25 minutes or until the flavors have melded together.
Cooking Time: 20-25 minutes
One Pot Vegetarian Pasta Primavera
This colorful pasta dish is a perfect blend of flavors and textures, with spring vegetables, herbs, and creamy sauce all in one pot. This quick and easy recipe is ideal for a weeknight dinner or a special occasion.
Ingredients:
– 1 pound pasta of your choice (e.g., bow tie, penne, or fusilli)
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup mixed spring vegetables (e.g., bell peppers, zucchini, cherry tomatoes, and mushrooms)
– 1 teaspoon dried basil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup vegetable broth
– 1/2 cup grated Parmesan cheese
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil; cook pasta according to package instructions.
2. In the same pot, heat olive oil over medium-high heat. Add onion and garlic; cook until softened (3-4 minutes).
3. Add mixed vegetables, basil, salt, and pepper. Cook until vegetables are tender (5-6 minutes).
4. Pour in vegetable broth; bring to a simmer.
5. Stir in Parmesan cheese until melted.
6. Drain pasta; add to the pot. Toss with sauce until well coated.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Easy One Pot Vegetarian Coconut Rice
Easy One Pot Vegetarian Coconut Rice: A flavorful and nutritious side dish that’s perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1 can (14 oz) coconut milk
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (such as peas, carrots, and corn)
– Salt to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the mixed vegetables and cook until tender, about 3-4 minutes.
5. Stir in the coconut milk and bring to a simmer.
6. Add the rice and water to the pot, stirring to combine.
7. Bring the mixture to a boil, then reduce heat to low and cover.
8. Simmer for 18-20 minutes or until the liquid has been absorbed and the rice is tender.
Cooking Time: 20-25 minutes
One Pot Vegetarian Chickpea and Tomato Stew
This flavorful stew is a perfect blend of tender chickpeas, juicy tomatoes, and aromatic spices. Cooked to perfection in just one pot, it’s a nutritious and satisfying meal for any time of the year.
Ingredients:
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 medium tomatoes, diced
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 4 cups vegetable broth
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat a large pot over medium heat. Add the onion, garlic, and red bell pepper; cook until the vegetables are tender, about 5 minutes.
2. Add the cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
3. Stir in the chickpeas, diced tomatoes, and vegetable broth. Bring to a simmer.
4. Reduce heat to low and let stew cook for 20-25 minutes or until the flavors have melded together.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 20-25 minutes
One Pot Vegetarian Quinoa and Black Bean Skillet
A flavorful and nutritious one-pot wonder that’s perfect for a quick weeknight dinner or a satisfying meal prep option. This recipe combines the nutty goodness of quinoa with the creamy richness of black beans, all in one easy-to-make skillet.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 can black beans, drained and rinsed
– 1 red bell pepper, diced
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Heat a large skillet over medium-high heat.
2. Add the quinoa and water or broth; bring to a boil.
3. Reduce heat to low, cover, and simmer for 15-20 minutes or until quinoa is tender and water absorbed.
4. Add the black beans, bell pepper, onion, garlic, cumin, salt, and pepper to the skillet.
5. Cook, stirring occasionally, for an additional 10-12 minutes or until vegetables are tender.
6. Serve hot, garnished with cilantro if desired.
Cooking Time: 30-35 minutes
One Pot Vegetarian Sweet Potato and Kale Soup
Warm up with this comforting one-pot vegetarian soup that combines the natural sweetness of sweet potatoes with the earthy goodness of kale.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup water
– 1 bunch curly kale, stems removed and chopped
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: 1/4 cup plain Greek yogurt (for serving)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the sweet potatoes, vegetable broth, water, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the sweet potatoes are tender.
4. Stir in the chopped kale and cook until wilted, about 2-3 minutes.
5. Taste and adjust seasoning as needed.
6. Serve hot, topped with a dollop of Greek yogurt if desired.
Cooking Time: 30-40 minutes
One Pot Vegetarian Thai Green Curry
This recipe is a flavorful and nutritious vegetarian twist on the classic Thai green curry. With just one pot to clean, it’s perfect for a busy weeknight dinner or a spontaneous lunch.
Ingredients:
– 1 tablespoon vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 can (14 oz) coconut milk
– 2 cups mixed vegetables (such as broccoli, carrots, and snap peas)
– 2 tablespoons Thai green curry paste
– 1 teaspoon fish sauce (optional)
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add bell pepper; cook for an additional 2 minutes.
4. Stir in coconut milk, curry paste, and fish sauce (if using).
5. Bring to a simmer, then add mixed vegetables.
6. Reduce heat to low and let cook for 10-12 minutes or until the vegetables are tender.
7. Season with salt and pepper to taste.
8. Garnish with fresh basil leaves and serve over rice or noodles.
Cooking Time: 20-22 minutes
One Pot Vegetarian Ratatouille
This hearty and flavorful vegetarian ratatouille recipe is a perfect representation of the Mediterranean cuisine, with its rich flavors and aromas. This one-pot dish is easy to make and packed with nutrients from a variety of colorful vegetables.
Ingredients:
– 1 large onion, chopped
– 2 cloves of garlic, minced
– 2 medium zucchinis, sliced
– 2 medium bell peppers (any color), sliced
– 1 can (14.5 oz) of diced tomatoes
– 1 cup of vegetable broth
– 2 tablespoons of olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 3-4 minutes.
3. Add the minced garlic and cook for another minute.
4. Add the sliced zucchinis and bell peppers, cooking until they start to soften, about 5 minutes.
5. Stir in the canned diced tomatoes, vegetable broth, salt, and pepper.
6. Bring the mixture to a simmer, then reduce heat to low and let it cook for 15-20 minutes or until the vegetables are tender.
7. Taste and adjust seasoning as needed.
8. Garnish with fresh basil leaves, if desired.
One Pot Vegetarian Mexican Rice Casserole
This hearty, one-pot casserole combines the flavors of Mexico with the comfort of a warm rice dish. Perfect for a quick weeknight dinner or a crowd-pleasing gathering.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes, drained
– 1 teaspoon cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 cup frozen corn kernels
– 1/4 cup shredded cheese (Monterey Jack or Cheddar)
– Optional: chopped cilantro for garnish
Instructions:
1. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent.
3. Add the bell pepper and cook until tender.
4. Stir in the rice, cumin, paprika, salt, and pepper.
5. Add the water, diced tomatoes, and corn kernels. Bring to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes or until the liquid is absorbed and the rice is cooked.
6. Top with shredded cheese and cover until melted.
7. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 20-25 minutes
One Pot Vegetarian Minestrone Soup
This hearty and comforting soup is a perfect blend of vegetables, beans, and pasta, all cooked to perfection in one pot. With its rich flavors and textures, it’s a great option for a quick and easy weeknight dinner.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 cup cooked kidney beans
– 1/2 cup small pasta shapes (such as elbow macaroni or ditalini)
– 4 cups vegetable broth
– 1 teaspoon dried basil
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the onion, garlic, and bell pepper; cook until the vegetables are tender, about 5 minutes.
3. Add the diced tomatoes, kidney beans, pasta, vegetable broth, and basil. Season with salt and pepper to taste.
4. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes or until the pasta is al dente.
5. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 25-30 minutes
One Pot Vegetarian Coconut Lentil Dal
This flavorful and nutritious dal is a perfect blend of Indian spices, coconut milk, and tender lentils, all cooked in one pot. Serve with steaming hot rice or roti for a satisfying meal.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14 oz) diced tomatoes
– 1 cup coconut milk
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onion, garlic, and red bell pepper; cook until tender, about 5 minutes.
3. Add lentils, diced tomatoes, coconut milk, cumin, curry powder, salt, and pepper. Stir to combine.
4. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until the lentils are tender.
5. Garnish with cilantro leaves and serve hot.
Cooking Time: 30-40 minutes
One Pot Vegetarian Butternut Squash and Sage Pasta
This autumn-inspired pasta dish combines the comforting flavors of roasted butternut squash, crispy sage, and creamy pasta sauce for a cozy and satisfying meal.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 8 oz. pasta of your choice (e.g., penne or fusilli)
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh sage leaves
– 1 can (14.5 oz) diced tomatoes
– 1 cup vegetable broth
– 1 tablespoon unsalted butter
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook pasta according to package instructions; set aside.
3. In a large pot, heat olive oil over medium-high heat. Add garlic and cook for 1 minute.
4. Add squash, sage, diced tomatoes, broth, and butter. Season with salt and pepper.
5. Bring mixture to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes or until squash is tender.
6. Stir in cooked pasta and serve hot, topped with Parmesan cheese if desired.
Cooking Time: 30-35 minutes
One Pot Vegetarian Moroccan Tagine
Experience the vibrant flavors of Morocco with this hearty, one-pot vegetarian tagine recipe. Aromatic spices and tender vegetables come together to create a rich and satisfying dish perfect for any occasion.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 medium zucchinis, sliced
– 1 red bell pepper, sliced
– 1 can (14.5 oz) diced tomatoes
– 1 cup vegetable broth
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– Salt and pepper, to taste
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the zucchinis and red bell pepper; cook for an additional 5 minutes.
4. Stir in the diced tomatoes, vegetable broth, cumin, smoked paprika, cinnamon, salt, and pepper.
5. Bring to a boil, then reduce heat to low and simmer, covered, for 30-40 minutes or until the vegetables are tender.
6. Serve hot, garnished with chopped parsley or cilantro if desired.
Cooking Time: 30-40 minutes
One Pot Vegetarian Garlic Butter Noodles
Savor the flavors of a rich garlic butter sauce infused with vegetables, all cooked to perfection in one pot! This easy recipe yields a comforting and satisfying vegetarian dish perfect for any night of the week.
Ingredients:
– 8 oz. noodles (such as penne or fusilli)
– 2 cloves of garlic, minced
– 1 tablespoon unsalted butter
– 1 medium onion, sliced
– 2 cups mixed vegetables (e.g., bell peppers, carrots, broccoli)
– 1 cup vegetable broth
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook noodles according to package instructions; set aside.
2. In a large pot or Dutch oven, melt butter over medium heat. Add garlic and sauté for 1 minute.
3. Add sliced onion and cook until translucent, about 3-4 minutes.
4. Add mixed vegetables and cook until tender, about 5 minutes.
5. Pour in vegetable broth; bring mixture to a simmer.
6. Stir in cooked noodles, salt, and pepper. Let sauce thicken slightly, about 2-3 minutes.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
One Pot Vegetarian Spinach and Feta Orzo
This creamy one-pot pasta dish is a flavorful and satisfying vegetarian option that combines the nutty taste of orzo with the tanginess of feta cheese and the freshness of spinach. Perfect for a quick weeknight dinner!
Ingredients:
– 1 cup orzo
– 2 cups vegetable broth, warmed
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup frozen spinach, thawed and drained
– 1/2 cup crumbled feta cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic; cook until softened, about 3 minutes.
3. Add the orzo and cook for 1-2 minutes, stirring constantly.
4. Pour in the vegetable broth and bring to a simmer.
5. Reduce heat to low, cover, and cook for 15-20 minutes or until the orzo is tender.
6. Stir in the spinach and feta cheese; season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
One Pot Vegetarian Eggplant and Chickpea Stew
A hearty, flavorful stew that’s perfect for a cozy night in. This recipe combines the richness of eggplant with the creaminess of chickpeas, all cooked to perfection in one pot.
Ingredients:
– 2 medium eggplants, sliced into 1-inch pieces
– 1 can chickpeas (14.5 oz), drained and rinsed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can diced tomatoes (14.5 oz)
– 2 cups vegetable broth
– 1 tsp smoked paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat a large pot over medium-high heat.
2. Add the eggplant and cook until browned on all sides, about 5 minutes. Remove from pot and set aside.
3. Add the onion, garlic, and red bell pepper to the pot. Cook until the vegetables are tender, about 5 minutes.
4. Stir in the chickpeas, diced tomatoes, vegetable broth, smoked paprika, salt, and pepper.
5. Return the eggplant to the pot and simmer for 20-25 minutes or until the flavors have melded together.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 40-45 minutes
One Pot Vegetarian Creamy Tomato Basil Pasta
Savor the flavors of Italy with this simple and satisfying vegetarian pasta dish, packed with juicy tomatoes, aromatic basil, and a hint of creaminess.
Ingredients:
– 8 oz. pasta of your choice (e.g., penne, fusilli, or rotini)
– 2 cups cherry tomatoes, halved
– 1 large onion, diced
– 3 cloves garlic, minced
– 1/4 cup olive oil
– 1/2 cup vegetable broth
– 1/4 cup heavy cream
– 2 tbsp. chopped fresh basil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large pot, heat olive oil over medium-high heat. Add onion and garlic; cook until translucent, about 3-4 minutes.
3. Add cherry tomatoes, vegetable broth, and heavy cream. Stir to combine, then bring to a simmer.
4. Add cooked pasta to the pot, stirring to coat with the tomato-basil sauce. If too thick, add reserved pasta water.
5. Season with salt, pepper, and chopped basil. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 20-25 minutes
One Pot Vegetarian Peanut Butter Tofu Stir-Fry
This quick and flavorful recipe combines the creaminess of peanut butter with the savory goodness of tofu, all in one pot! Perfect for a busy weeknight dinner or a satisfying lunch.
Ingredients:
– 1 block firm tofu, cut into small cubes
– 2 tablespoons peanut butter
– 1 tablespoon soy sauce
– 1 tablespoon olive oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bell peppers, carrots, broccoli)
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the tofu and cook until golden brown on all sides, about 5 minutes. Remove from pot.
3. In the same pot, add the peanut butter, soy sauce, onion, and garlic. Cook for 1 minute, stirring constantly.
4. Add the mixed vegetables and stir-fry until tender, about 3-4 minutes.
5. Return the tofu to the pot and stir to combine with the vegetable mixture.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped green onions if desired.
Cooking Time: 15-20 minutes
Summary
Get ready to cook up a storm with these 20 flavorful one pot vegetarian recipes perfect for busy weeknights! From creamy mushroom risotto to hearty lentil and spinach curry, and from pasta primavera to sweet potato and kale soup, there’s something for everyone. These easy-to-make dishes are packed with nutritious ingredients and are sure to please even the pickiest eaters. Whether you’re a vegetarian or just looking for some delicious meal ideas, these one pot wonders will become your new go-to recipes for a quick and satisfying dinner.
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