Dinners

Chopped peppers and alliums worked into beef for pan-grilled kebabs.

Keto-friendly · Dairy-free

Adapted from a written source · Not kitchen-tested by Galley

Ingredients

• 500 g raw 80-percent-lean ground beef
• 50 g onion, finely chopped — kebabs
• 50 g red bell pepper, finely chopped
• 50 g green bell pepper, finely chopped
• 10 g garlic, minced
• 1 teaspoon salt — kebabs
• 1 teaspoon paprika
• ½ teaspoon Urfa pepper
• 1 teaspoon ground sumac — kebabs
• 1 teaspoon dried oregano
• 1 tablespoon olive oil
• 50 g onion, thinly sliced — salad
• 100 g tomato, diced
• 10 g fresh parsley, chopped
• ½ teaspoon salt — salad
• 2 teaspoons lemon juice
• ½ teaspoon ground sumac — salad

Let’s cook

1. Squeeze chopped onion, peppers and garlic in a clean cloth. Knead into beef with kebab seasonings. Cover and chill until firm.
2. Divide into six portions at the original yield; press around flat metal skewers that fit your grill pan. Brush with oil and pan-grill over medium-high heat, turning, until the center reaches 160°F / 71°C.
3. Combine salad ingredients and serve alongside. Handle hot skewers with oven gloves.

Fork-tender beef in a blended dried-chile and tomato sauce.

Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 600 g raw boneless beef chuck, cubed
• 2 dried ancho chiles
• 1 dried guajillo chile
• 300 ml hot water
• 1 tablespoon vegetable oil
• 150 g onion, chopped
• 3 cloves garlic, chopped
• 400 g plain canned chopped tomatoes
• 250 ml dairy-free beef broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon salt
• 1 tablespoon apple cider vinegar

Let’s cook

1. Remove chile stems and seeds. Toast in a dry pan about 15–20 seconds per side until fragrant, without blackening. Soak in measured hot water 15 minutes. Blend softened chiles, soaking water and tomatoes until smooth, cooling first if needed for the blender.
2. Brown beef in oil in batches in a heavy lidded pot. Remove, soften onion 5 minutes, then stir in garlic, cumin and oregano for 30 seconds. Return beef and add chile mixture, broth and salt.
3. Cover and simmer very gently 1½–2½ hours, stirring occasionally, until beef is fork-tender. Add water if too thick before tender. Beef must reach at least 145°F / 63°C with a 3-minute rest; tenderness requires further cooking. Stir in vinegar and serve.

Tender vegetables and tofu in a light almond-lemon sauce.

Keto-friendly · Sodium-conscious · Gluten-free · Dairy-free · Vegan

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 200 g asparagus
• 200 g plain frozen artichoke hearts, no added salt
• 300 g plain firm tofu
• 40 g unsalted almond butter
• 200 ml water
• 1 tablespoon olive oil
• 2 tablespoons lemon juice
• 1 teaspoon fresh lemon zest

Let’s cook

1. Cook artichokes fully according to package directions, about 10–15 minutes. Wash and trim asparagus; cut short. Drain and cube tofu.
2. Heat oil in a wide pan. Add tofu and asparagus; cook 5 minutes. Whisk almond butter with water and pour in with cooked artichokes.
3. Simmer covered 6–8 minutes until asparagus is tender and tofu steaming. Finish with lemon juice and zest.

A lean pork tenderloin protected by a thin overlapping bacon layer.

Keto-friendly · Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 500 g raw pork tenderloin
• 100 g dairy-free thin-cut bacon
• 1 teaspoon olive oil
• 1 teaspoon dried sage
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper

Let’s cook

1. Heat oven to 425°F / 220°C. Trim silver skin from tenderloin and tuck the thin tail under. Rub with oil, sage, garlic and pepper. Overlap bacon slightly around the meat and place seam-side down on a rack over a roasting tray.
2. Roast about 25–35 minutes, until the thickest pork center reaches 145°F / 63°C and bacon is cooked. If bacon needs more color, briefly broil while watching closely; use broiler-safe cookware.
3. Rest at least 5 minutes before slicing. Spoon a little pan juice over if desired. Refrigerate leftovers promptly and reheat to 165°F / 74°C.

Two fine-bulgur and beef layers enclose a cooked onion, beef and walnut filling.

Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 200 g dry fine bulgur
• 250 ml hot water
• 500 g raw lean ground beef — outer layers
• 100 g onion, grated
• 1 teaspoon ground cumin
• ½ teaspoon ground allspice — outer layers
• ½ teaspoon salt — outer layers
• 250 g raw lean ground beef — filling
• 100 g onion, finely chopped — filling
• 40 g walnuts, chopped
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground allspice — filling
• ¼ teaspoon salt — filling
• 3 tablespoons olive oil

Let’s cook

1. Cover bulgur with hot water for 20 minutes. Drain and squeeze out excess water; cool. Meanwhile, cook filling onion and beef in one-third of the oil until meat reaches 160°F / 71°C. Stir in walnuts, cinnamon and filling allspice/salt, then cool.
2. Process soaked bulgur, outer-layer beef, grated onion, cumin, outer allspice and salt in pulses until a cohesive paste forms; keep it cool and stop before it warms.
3. Heat oven to 375°F / 190°C. Oil a 9-inch square baking dish with another third of the oil. Press half the raw outer mixture evenly into it with damp hands, spread filling over it and cover with flattened pieces of remaining mixture; smooth the joins.
4. Score the top into six portions at original yield, brush remaining oil over it and bake about 35–45 minutes until the center reaches 160°F / 71°C. Rest 10 minutes before cutting.

Small baked cakes made with sweet potato, canned crab and parsley.

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 400 g sweet potatoes, peeled and cubed
• 340 g commercially canned crab meat, drained, For pregnancy: use the listed species and raw/cooked/canned form; follow the recipe cooking and weekly portion notes
• 1 large egg
• 60 g plain dry breadcrumbs
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• ¼ teaspoon black pepper

Let’s cook

1. Heat oven to 400°F / 204°C. Boil scrubbed, peeled sweet potato for 12–15 minutes until soft, drain well and mash. Spread briefly on a plate until cool enough to mix with egg.
2. Mix with drained crab, egg, half the breadcrumbs, washed parsley, lemon and pepper. Shape eight cakes and press remaining crumbs on both sides.
3. Brush a tray with half the oil; place cakes on it and brush with remaining oil. Bake 20–25 minutes, turning carefully once, until centers reach 165°F / 74°C. Two cakes make one meal portion.

Oven-softened feta and burst tomatoes stirred into a simple pasta sauce.

Gluten-free

Adapted from a source video · Not kitchen-tested by Galley

Ingredients

• 8 oz dry gluten-free short pasta
• 4 cups cherry tomatoes
• 8 oz gluten-free plain block feta
• ½ cup olive oil
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 2 cloves garlic, minced
• ¼ cup fresh basil, chopped

Let’s cook

1. Heat oven to 400°F / 200°C. Toss tomatoes with oil, salt and pepper in an 8 × 11-inch baking dish. Put the feta in the middle and coat it with the seasoned oil.
2. Bake about 35 minutes until tomatoes burst and cheese softens. Meanwhile cook pasta according to its packet, reserving half a cup of cooking water at original yield before draining.
3. Mix garlic and basil into the hot tomato-cheese mixture, then stir in pasta. Add reserved water a spoonful at a time only if needed. Serve warm.

White fish baked over softened fennel and tomatoes.

Sodium-conscious

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 450 g raw white fish fillets
• 300 g fennel bulb, thinly sliced
• 300 g tomatoes, chopped
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• black pepper, to taste

Let’s cook

1. Heat oven to 400°F / 200°C. Toss fennel, tomatoes, oil, garlic and pepper in a baking dish and roast for 15 minutes.
2. Place fish over the softened vegetables and spoon a little tomato juice over it.
3. Bake for another 12–18 minutes until fish reaches 145°F / 63°C. Finish with lemon juice and divide into three portions.

Firm milk-and-semolina rounds baked with ricotta over a simple tomato sauce.

Sodium-conscious

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 750 ml milk
• 150 g fine wheat semolina
• 2 large egg yolks
• 20 g unsalted butter
• ⅛ teaspoon ground nutmeg
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 400 g no-salt-added crushed tomatoes
• 100 g plain ricotta
• 2 tablespoons fresh basil, chopped
• ⅛ teaspoon ground black pepper

Let’s cook

1. Heat milk in a saucepan. Whisk in semolina gradually and stir over low heat 5–8 minutes until very thick. Remove from heat briefly, stir in butter and nutmeg, then beat in yolks. Return to low heat, stirring, until at least 160°F / 71°C.
2. Spread about ½ inch thick in a lined tray; let steam escape briefly, then refrigerate 30 minutes until firm enough to cut. Meanwhile soften garlic in oil, add tomatoes and pepper and simmer 10 minutes.
3. Heat oven to 400°F / 204°C. Cut semolina into disks, using the trimmings too. Spoon sauce into a 2-quart dish, overlap disks on top and dot with ricotta. Bake 20–25 minutes until hot throughout, at least 165°F / 74°C. Add basil and rest 5 minutes.

Chicken cutlets baked with a homemade basil-walnut topping.

Keto-friendly

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 450 g raw chicken breast
• 180 g cherry tomatoes
• 20 g fresh basil leaves
• 25 g walnuts
• 20 g Parmesan, grated
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 clove garlic

Let’s cook

1. Heat oven to 400°F / 200°C. Blend or finely chop basil, walnuts and garlic, then mix with Parmesan, oil and lemon juice.
2. Cut chicken into three even cutlets and place in a baking dish. Spread the basil mixture over them and place halved tomatoes around the edges.
3. Bake for 20–25 minutes until chicken reaches 165°F / 74°C. Rest for 3 minutes and divide chicken and tomatoes between three plates.

Pan-browned tofu slices topped with warm cherry tomatoes and basil.

Keto-friendly · Sodium-conscious · Gluten-free · Dairy-free · Vegan

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 400 g plain firm tofu, For this recipe: Use a gluten-free vegan product with no added salt or sugar. Follow package storage and cooking directions; nuts and seeds must be sold ready to eat.
• 200 g cherry tomatoes, halved
• 100 g baby spinach
• 30 g unsalted pumpkin seeds, For this recipe: Use a gluten-free vegan product with no added salt or sugar. Follow package storage and cooking directions; nuts and seeds must be sold ready to eat.
• 1½ tablespoons olive oil
• 1 clove garlic, minced
• 2 tablespoons fresh basil, chopped
• 1 tablespoon lemon juice

Let’s cook

1. Pat drained tofu dry and cut into six thin slabs. Wash tomatoes and spinach. Heat one tablespoon oil in a wide nonstick skillet.
2. Cook tofu 4–5 minutes per side until hot throughout and lightly browned. Transfer to clean plates.
3. Add remaining oil, garlic and halved tomatoes to the hot pan; cook 2 minutes. Add spinach and stir until wilted, then basil and lemon juice. Spoon over tofu and scatter with seeds. Serve three slabs per person.

Sealed masa-harina cakes with a bean and cheese filling, browned on a griddle.

Gluten-free

Adapted from a source video · Not kitchen-tested by Galley

Ingredients

• 2 cups gluten-free masa harina
• 1½ cups warm water
• 2 tablespoons vegetable oil — dough
• ¼ teaspoon salt
• 1 cup gluten-free refried beans
• 1 cup plain gluten-free mozzarella, shredded
• 1 tablespoon vegetable oil — hands and griddle

Let’s cook

1. Mix masa, water, dough oil and salt; rest covered for 10 minutes. The dough should bend without cracking; add water by the spoonful if needed. Mix softened beans with cheese.
2. Divide dough into ten balls at original yield. With lightly oiled hands, flatten each, divide the filling evenly among them, seal and gently flatten again to about ½ inch.
3. Cook on a lightly oiled griddle over medium heat in batches for 3–4 minutes per side, until spotted brown with cooked dough inside. Serve two per portion.

Bell pepper halves filled with beef, eggplant and a little mozzarella.

Keto-friendly

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 2 large bell peppers
• 350 g raw lean ground beef
• 200 g eggplant, diced
• 150 g no-salt-added canned chopped tomatoes
• 60 g mozzarella, grated
• 1 tablespoon olive oil
• 1 teaspoon dried oregano

Let’s cook

1. Heat oven to 400°F / 200°C. Halve peppers lengthwise and remove seeds. Place in a baking dish, cover with foil and bake for 15 minutes.
2. Heat oil in a skillet. Cook eggplant for 7 minutes, then add beef and break it up for 6–8 minutes. Add tomatoes and oregano and simmer for 5 minutes; beef should reach 160°F / 71°C.
3. Fill pepper halves with the mixture and top with mozzarella. Bake uncovered for 15–20 minutes until peppers are tender and the filled centers reach 165°F / 74°C. Serve one half per portion.

Thin beef strips in a mustard cream sauce over cabbage ribbons.

Keto-friendly

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 350 g raw beef steak
• 200 g mushrooms, sliced
• 350 g cabbage, shredded
• 80 ml heavy cream
• 80 ml water
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• black pepper, to taste

Let’s cook

1. Slice steak thinly across the grain. Heat half the oil in a skillet and sear beef in batches for 2–4 minutes until it reaches 145°F / 63°C. Rest on a clean plate for at least 3 minutes.
2. Heat remaining oil in another pan and cook cabbage for 8–10 minutes until tender. In the beef skillet, cook mushrooms for 6 minutes, then add water, cream, mustard and pepper.
3. Simmer sauce gently for 3 minutes. Return rested beef just to warm through and serve over the cabbage.

Large beef pieces slowly cooked in a dark beer and vegetable gravy.

Dairy-free

Adapted from a written source · Not kitchen-tested by Galley

Ingredients

• 1250 g raw boneless beef chuck, cubed
• 2 tablespoons olive oil
• ¾ teaspoon salt
• ¾ teaspoon ground black pepper
• 3 cloves garlic, minced
• 2 onions, chopped
• 180 g dairy-free bacon, diced
• 3 tablespoons all-purpose flour
• 440 ml dairy-free Guinness stout
• 4 tablespoons tomato paste
• 750 ml dairy-free chicken stock
• 3 carrots, thickly sliced
• 2 large celery stalks, sliced
• 2 dried bay leaves
• 1 teaspoon dried thyme

Let’s cook

1. Season beef with salt and pepper. Brown in oil in batches in a heavy lidded pot; remove.
2. Soften onion and garlic, then brown bacon. Add carrot and celery, stir in flour for 1 minute, then add stout, stock and tomato paste.
3. Return beef and juices, add bay and thyme and bring to a gentle simmer. Cover and cook about 2 hours, stirring occasionally. Uncover for 30–45 minutes or longer until beef yields easily and sauce thickens. Remove bay leaves.

Thin beef slices and steamed broccoli with ginger and soy.

Keto-friendly · Dairy-free

Adapted from a source video · Not kitchen-tested by Galley

Ingredients

• 360 g raw beef sirloin, thinly sliced
• 4 cups broccoli florets
• 2 tablespoons vegetable oil
• 1 clove garlic, minced
• 1 teaspoon fresh ginger, minced
• 1 tablespoon no-added-sugar dark soy sauce
• 1½ tablespoons no-added-sugar light soy sauce
• 1 tablespoon dry sherry
• ⅛ teaspoon Chinese five-spice powder
• 1 teaspoon toasted sesame oil
• ⅛ teaspoon ground black pepper
• ¼ cup water

Let’s cook

1. Steam broccoli 3–5 minutes until just tender. Mix soy sauces, sherry, five-spice, sesame oil, pepper and water.
2. Sear beef in vegetable oil over high heat, then stir in garlic and ginger. Cook beef to 145°F / 63°C and rest on a clean plate for 3 minutes.
3. Boil sauce briefly in the pan, add broccoli, then return beef and toss. Serve with the thin pan juices.

A layered ground-beef dish topped with soft basil-scented corn.

Gluten-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 500 g lean ground beef
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon gluten-free paprika
• ½ teaspoon salt — beef
• 100 ml gluten-free beef stock
• 50 g gluten-free pitted green olives, sliced
• 2 large eggs
• 900 g plain sweetcorn kernels, thawed
• 150 ml milk
• 20 g unsalted butter
• 2 tablespoons fresh basil, chopped
• ¼ teaspoon salt — corn
• 1 teaspoon granulated sugar

Let’s cook

1. Hard-boil eggs until yolks are firm, cool, peel and slice. Heat oven to 375°F / 190°C. Brown beef and onion in oil; add garlic, cumin, paprika and beef salt. Add stock and simmer until moist but not watery, with beef at 160°F / 71°C.
2. Coarsely blend corn and milk. Stir in a saucepan with butter, basil and corn salt over medium-low heat for 10–15 minutes until thick enough to mound.
3. Spread beef in a 2½-quart baking dish; layer olives and eggs, then corn. Sprinkle sugar over the top.
4. Bake 30–40 minutes until bubbling and center reaches 165°F / 74°C. Rest 10 minutes before portioning.

Grilled beef and barley in a herb-filled vegetable pot.

Sodium-conscious

Adapted from a written source · Not kitchen-tested by Galley

Ingredients

• 16 oz beef round steak, unseasoned
• 2 teaspoons canola oil
• 2 cups yellow onion, diced
• 1 cup celery, diced
• 1 cup Roma tomatoes, diced
• ½ cup sweet potato, diced
• ½ cup white potato with skin, diced
• ½ cup mushrooms, diced
• 1 cup carrot, diced
• 4 cloves garlic, minced
• 1 cup kale, chopped
• ¼ cup dry pearl barley
• ¼ cup red wine vinegar
• 1 teaspoon balsamic vinegar
• 3 cups no-salt-added vegetable broth
• 1 teaspoon dried sage
• 1 teaspoon fresh thyme, minced
• 1 tablespoon fresh parsley, minced
• 1 tablespoon dried oregano
• 1 teaspoon dried rosemary
• black pepper, to taste

Let’s cook

1. Grill or broil steak, turning once, until 145°F / 63°C; rest 3 minutes. Cut into small cubes.
2. In a large pot, soften vegetables and garlic in oil for 10 minutes. Stir in barley for 5 minutes.
3. Add beef, vinegars, broth and herbs. Bring to a boil, then simmer about 1 hour until barley is tender; add water if needed. Season with pepper.

A shared simmered hot pot with sweet soy sauce and kombu broth.

Dairy-free

Adapted from a source video · Not kitchen-tested by Galley

Ingredients

• 2 cups water
• 5 g dried kombu
• ½ cup plain sake
• ½ cup mirin
• 3 tablespoons granulated sugar
• ½ cup soy sauce
• 340 g napa cabbage
• 100 g chrysanthemum greens
• 1 leek, white part
• 45 g fresh burdock root
• 100 g onion
• 50 g fresh enoki mushrooms
• 50 g fresh maitake mushrooms
• 50 g fresh shiitake mushrooms
• 128 g plain medium-firm tofu
• 100 g shirataki noodles, drained
• 8 oz raw beef ribeye, thinly sliced
• 1 tablespoon vegetable oil

Let’s cook

1. Steep kombu in water 30 minutes; remove. Simmer sake and mirin briefly, dissolve sugar and soy into them, then reserve separately from broth.
2. Chop vegetables and tofu. Shave burdock thinly and rinse. Boil rinsed shirataki 2 minutes; drain.
3. Heat oil in a wide heavy pan. Add a little sauce and sear beef. Add vegetables, mushrooms, tofu and noodles; pour sauce partway up ingredients and dilute with broth. Cover and simmer until vegetables are tender, mushrooms fully cooked and beef at least 145°F / 63°C, then rest 3 minutes before serving. Refrigerate leftovers promptly.

Rigatoni coated in a blended beet-cashew sauce with vegan feta and pistachios.

Vegan · Dairy-free

Adapted from a source video · Not kitchen-tested by Galley

Ingredients

• 2 small cooked beets, peeled
• ¾ cup raw unsalted cashews, soak overnight in the refrigerator, then drain
• ¼ cup plain coconut milk
• ½ cup water
• 2 cloves garlic
• ½ teaspoon salt
• 1 lemon, juiced
• 350 g dry vegan rigatoni
• ½ cup vegan feta
• ¼ cup unsalted shelled pistachios

Let’s cook

1. Blend drained cashews, cooked beets, coconut milk, measured water, garlic, lemon and salt until smooth. If starting with raw beets, cook them until tender and cool first.
2. Cook pasta following its packet. Reserve ⅓ cup pasta water at original yield before draining.
3. Warm sauce in a large skillet. Toss in pasta and add reserved water a little at a time only as needed to coat. Serve topped with vegan feta and chopped pistachios.

A deep-red vegetable soup with tomato, dill and a tart vinegar finish.

Sodium-conscious · Vegan · Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 400 g beets, peeled and grated
• 200 g potatoes, diced
• 150 g green cabbage, finely shredded
• 100 g carrot, grated
• 100 g onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 400 g no-salt-added chopped tomatoes
• 1000 ml water
• 1 bay leaf
• 20 ml apple cider vinegar
• 3 tablespoons fresh dill, chopped
• ¼ teaspoon black pepper

Let’s cook

1. Soften onion and carrot in oil in a large pot for 7 minutes. Add garlic for 30 seconds, then beets and tomatoes. Cook 5 minutes, stirring.
2. Add water, potatoes and bay leaf. Simmer covered 15 minutes, then add cabbage and simmer 15–20 minutes more until all vegetables are tender. Add a little water if too thick.
3. Remove bay leaf. Stir in vinegar, dill and pepper and warm through. Serve in six bowls at original yield. Cool leftovers promptly in shallow containers and refrigerate.

Slow-cooked lentils in a deeply cooked onion and tomato spice base.

Vegan · Dairy-free

Adapted from a written source · Not kitchen-tested by Galley

Ingredients

• 1 medium red onion, finely diced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon garlic, crushed
• 1 cup dry whole red lentils
• 4 tablespoons vegetable oil
• 3 tablespoons vegan berbere spice blend
• 2 tablespoons tomato paste
• 1 can chopped tomatoes (400 g can)
• 1 vegan vegetable stock cube
• 3 cups hot water, Add gradually to maintain a thick stew

Let’s cook

1. Soften onion in a splash of the water. Add oil for 2 minutes, then garlic and ginger for 2 minutes. Cook paste 2 minutes; add berbere for 1 minute, moistening if needed.
2. Add tomatoes and stock cube. Simmer 20–30 minutes, stirring regularly.
3. Add rinsed lentils and enough hot water to cover. Simmer 35–50 minutes, gradually adding remaining water as needed, until fully tender but not soupy. Rest 5 minutes.

Rice bowls with separately prepared vegetables and a little gochujang.

Dairy-free

Adapted from a source video · Not kitchen-tested by Galley

Ingredients

• 5 cups cooked short-grain rice
• 340 g soybean sprouts
• 225 g cooked spinach, squeezed dry
• 1 large carrot, cut into matchsticks
• 1 red bell pepper, sliced
• 1 large zucchini, cut into matchsticks
• 225 g raw beef sirloin, thinly sliced
• 4 large eggs
• 5 teaspoons garlic, minced
• 5 teaspoons toasted sesame oil
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 2 teaspoons toasted sesame seeds
• 3 tablespoons vegetable oil
• 4 tablespoons dairy-free gochujang
• ½ teaspoon salt

Let’s cook

1. Mix beef with three-fifths of the garlic, soy, honey, two-fifths of the sesame oil and half the seeds. Refrigerate while preparing vegetables. Boil sprouts 20 minutes and drain; season with half the remaining garlic and sesame oil. Season spinach with the rest and salt.
2. Using half the vegetable oil in batches, sauté carrot, pepper and zucchini separately until tender. Cook beef in half the remaining oil to 145°F / 63°C; rest 3 minutes. Fry eggs in remaining oil until whites and yolks are firm.
3. Divide hot rice, vegetables, beef and eggs among bowls; add gochujang and remaining seeds. Mix before eating.

Tortilla strips softened in a smoky bean sauce with melted cheddar.

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 480 g cooked black beans, drained and rinsed
• 400 g canned chopped tomatoes
• 4 small corn tortillas
• 150 g bell pepper, diced
• 60 g cheddar, grated
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 100 ml water

Let’s cook

1. Cut tortillas into strips. Heat oil in a covered skillet and soften pepper for 6 minutes.
2. Add cumin, paprika, beans, tomatoes and water. Simmer for 10 minutes, stirring occasionally.
3. Fold in tortilla strips, scatter cheddar over the top and cover for 4–5 minutes until cheese melts and the mixture is steaming. Divide into four portions.

Rolled corn tortillas baked in a tomato-chile sauce with a bean-and-mushroom filling.

Vegan · Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 8 vegan corn tortillas, 6 inches wide
• 2 cups cooked black beans, drained
• 250 g mushrooms, finely chopped
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 tablespoon pure ancho chili powder
• 500 g plain vegan tomato passata
• 150 ml water
• ½ teaspoon salt
• 150 g firm tofu, crumbled
• 1 tablespoon lime juice
• 2 tablespoons fresh cilantro, chopped

Let’s cook

1. Heat oven to 375°F / 190°C. Soften onion and mushrooms in oil until their liquid cooks away. Add garlic, cumin and paprika, then beans; mash a few to bind.
2. Simmer ancho powder, passata, water and salt in a saucepan 8–10 minutes. Spread a thin layer in a 9 by 13-inch baking dish.
3. Warm tortillas in a covered microwave-safe dish until flexible. Divide filling among them, roll and arrange seam-side down. Cover with remaining sauce and tofu. Cover the dish and bake 20 minutes; uncover 10 minutes more until hot throughout. Finish with lime and cilantro.

Slow-cooked beef with a parsley-lemon topping and buttery cauliflower rice.

Keto-friendly

Adapted from a written source · Not kitchen-tested by Galley

Ingredients

• 24 oz raw bone-in beef shanks
• 1 teaspoon sea salt
• ½ teaspoon ground black pepper
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• ¾ cup celery, finely chopped
• 2 tablespoons shallot, minced
• 3 oz bacon, diced
• 1½ teaspoons garlic powder
• ½ cup dry red wine
• 1 cup beef broth
• 4 oz Roma tomatoes, diced
• 2 cups raw cauliflower rice
• ¼ cup fresh parsley, chopped
• 1 teaspoon lemon zest
• 1 clove garlic, minced

Let’s cook

1. Season beef with half the salt and pepper. Brown both sides in half the oil in a heavy lidded pan; remove. Soften celery, shallot, bacon and garlic powder about 6 minutes.
2. Add wine and reduce about 6 minutes. Add broth, tomato and remaining salt and pepper, then return beef. Cover and simmer gently 1½–2½ hours until fork-tender, adding water if the sauce dries. Stir in one-third of the butter.
3. Microwave cauliflower in a covered vented dish about 4 minutes, stirring halfway; rest 2 minutes and mix with remaining butter. Combine parsley, zest, garlic and remaining oil. Serve beef and sauce over cauliflower with this topping.

A firm savory egg tart with broccoli and cheddar, without a pastry crust.

Keto-friendly

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 6 large eggs
• 300 g broccoli florets
• 80 g cheddar, grated
• 100 ml milk
• 1 teaspoon olive oil
• ¼ teaspoon ground nutmeg
• black pepper, to taste

Let’s cook

1. Heat oven to 375°F / 190°C and oil a 22 cm pie dish. Steam broccoli for 4–5 minutes, drain well and chop into bite-size pieces.
2. Beat eggs with milk, nutmeg and pepper. Fold in broccoli and half the cheddar, pour into the dish and scatter remaining cheese on top.
3. Bake for 25–30 minutes until the center reaches 160°F / 71°C and no liquid egg remains. Rest for 5 minutes before cutting into four portions.

Steamed broccoli and hot tofu with a quick blended red pepper sauce.

Keto-friendly · Sodium-conscious · Gluten-free · Dairy-free · Vegan

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 350 g plain firm tofu, For this recipe: Use a gluten-free vegan product with no added salt or sugar. Follow package storage and cooking directions; nuts and seeds must be sold ready to eat.
• 300 g broccoli florets
• 150 g roasted red peppers, drained, no-salt-added, without sugar; For this recipe: Use a gluten-free vegan product with no added salt or sugar. Follow package storage and cooking directions; nuts and seeds must be sold ready to eat.
• 40 g unsalted walnuts, chopped, For this recipe: Use a gluten-free vegan product with no added salt or sugar. Follow package storage and cooking directions; nuts and seeds must be sold ready to eat.
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• ½ teaspoon smoked paprika
• 60 ml water

Let’s cook

1. Wash broccoli and cut small. Drain tofu and cut into 2 cm cubes. Steam both in a covered steamer for 8–10 minutes until broccoli is tender and tofu hot throughout.
2. While they steam, blend drained prepared peppers, walnuts, olive oil, lemon juice, paprika and measured water. Heat sauce gently in a saucepan for 3–4 minutes, stirring.
3. Divide the steamed tofu and broccoli between two plates and spoon on the hot sauce. Start with prepared no-salt-added peppers; roasting raw peppers adds time.

Baked potato shells filled with fluffy potato, broccoli and sour cream.

Sodium-conscious

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 4 medium russet potatoes
• 300 g broccoli florets
• 120 g plain sour cream
• 20 g unsalted butter
• 2 tablespoons fresh chives, chopped
• ½ teaspoon garlic powder
• ¼ teaspoon ground black pepper

Let’s cook

1. Heat oven to 425°F / 220°C. Scrub, dry and prick potatoes. Bake on a tray for about 50–65 minutes until the centers are completely soft. Steam broccoli 5–7 minutes until tender, drain well and chop.
2. Cut a lid from each potato. Scoop most flesh into a bowl, keeping shells intact. Mash flesh and lid interiors with sour cream, butter, garlic powder and pepper; fold in broccoli and chives.
3. Fill shells and bake another 10–15 minutes until the center reaches 165°F / 74°C. Serve promptly; refrigerate leftovers in shallow containers within 2 hours.

Butterflied lobster with a garlic, parsley and lemon finish.

Keto-friendly

Adapted from a source video · Not kitchen-tested by Galley

Ingredients

• 4 raw lobster tails, 5–6 oz each
• 1 tablespoon fresh parsley, chopped
• 2 cloves garlic, minced
• 1 teaspoon no-added-sugar Dijon mustard
• ¼ teaspoon salt
• ⅛ teaspoon ground black pepper
• 1½ tablespoons olive oil
• 1½ tablespoons lemon juice
• 4 tablespoons unsalted butter

Let’s cook

1. Cut the shell along its upper center with kitchen shears; loosen meat without detaching the base. Rest meat over the shell in a broiler-safe dish.
2. Combine parsley, garlic, mustard, salt, pepper, oil and lemon. Spread over meat and distribute half the butter on top.
3. Broil at least 6 inches below the element for about 10–13 minutes, until thickest meat reaches 145°F / 63°C. Watch closely. Simmer pan juices with remaining butter and spoon over.

Brown rice and lentils under a layer of deeply browned onions.

Vegan · Dairy-free

Adapted from a written source · Not kitchen-tested by Galley

Ingredients

• 4 cloves garlic, smashed
• 2 bay leaves
• 1 tablespoon ground cumin
• 1¾ teaspoons salt, divided
• black pepper, to taste
• 5 cups water
• 1 cup dry brown basmati rice, rinsed
• 1 cup dry brown lentils, rinsed
• ⅓ cup olive oil
• 2 large yellow onions, thinly sliced
• ½ cup green onions, sliced
• ½ cup fresh cilantro, chopped

Let’s cook

1. Boil water with garlic, bay, cumin, pepper and six-sevenths of the salt. Add rice; cover and simmer 10 minutes. Add lentils and simmer covered another 20–25 minutes until both are tender, adding water if necessary.
2. Meanwhile cook yellow onions in oil in a wide skillet, stirring, for 20–30 minutes until deeply golden. Lower heat if edges burn before centers soften. Drain with a slotted spoon and season with remaining salt.
3. Drain any excess water from rice/lentils. Rest off heat, covered, 10 minutes. Remove bay leaves, mash softened garlic, fold in green onions and cilantro and top with browned onions. Refrigerate leftovers promptly.

Small freshly boiled egg noodles tossed with browned cabbage and parsley.

Sodium-conscious

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 250 g all-purpose flour
• 3 large eggs
• 100 ml water
• 400 g green cabbage, thinly sliced
• 1 onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• ¼ teaspoon ground black pepper
• 2 tablespoons fresh parsley, chopped

Let’s cook

1. Beat flour, eggs and measured water into a sticky, thick batter that falls slowly from a spoon. Rest 15 minutes.
2. Cook onion and cabbage in oil in a wide pan over medium-low heat for 15–20 minutes until tender and lightly browned.
3. Bring a large pot of unsalted water to a gentle boil. Push or scrape small batter drops into it in batches. Cook until floating, then another 2–3 minutes, with no floury center; lift out with a slotted spoon.
4. Toss drained noodles with cabbage, butter, pepper and parsley and heat through. Serve promptly.

Tender cabbage ribbons in a warm roasted-pepper-style sauce.

Keto-friendly · Sodium-conscious · Gluten-free · Dairy-free · Vegan

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 400 g cabbage, shredded
• 200 g red bell pepper, diced
• 80 g unsalted walnuts
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 100 ml water
• 1 tablespoon lemon juice
• 2 tablespoons fresh basil, chopped
• ½ teaspoon smoked paprika

Let’s cook

1. Cook washed pepper and garlic in half the oil for 10 minutes until soft. Blend with walnuts, measured water, lemon and paprika, venting safely.
2. Meanwhile cook washed cabbage in remaining oil with two tablespoons water for 8–10 minutes until tender.
3. Pour sauce over cabbage and simmer 3–4 minutes until hot throughout. Finish with basil and divide into two bowls.

Soft cabbage leaves layered with beef tomato sauce and ricotta.

Keto-friendly

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 350 g cabbage leaves
• 350 g raw lean ground beef
• 400 g no-salt-added canned chopped tomatoes
• 150 g ricotta
• 60 g mozzarella, grated
• 1 teaspoon olive oil
• 1 teaspoon dried oregano

Let’s cook

1. Heat oven to 375°F / 190°C. Simmer cabbage leaves in a large pan of water for 5–7 minutes until flexible, drain well and trim thick ribs.
2. Heat oil in an oven-safe skillet. Cook beef for 7–9 minutes, breaking it up, until it reaches 160°F / 71°C. Add tomatoes and oregano; simmer for 10 minutes and transfer half the sauce to a bowl.
3. Layer half the cabbage and ricotta over the sauce in the skillet. Add remaining sauce, cabbage and ricotta, then mozzarella. Bake for 20–25 minutes until the center reaches 165°F / 74°C; rest 5 minutes and divide into four.

Tender greens and sliced okra simmered into a coconut stew with squash and thyme.

Vegan · Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 400 g spinach, washed and chopped
• 200 g okra, sliced
• 250 g butternut squash, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 scallions, sliced
• 1 tablespoon vegetable oil
• 400 ml unsweetened coconut milk
• 200 ml water
• ½ teaspoon dried thyme
• ½ teaspoon salt
• ⅛ teaspoon ground black pepper
• 1 whole Scotch bonnet pepper, optional

Let’s cook

1. Soften onion, garlic and scallions in oil in a pot. Add squash, coconut milk, water, thyme, salt and pepper; simmer 10 minutes.
2. Add okra, spinach and optional whole Scotch bonnet. Keep the chili intact and handle it carefully; simmer gently 15–20 minutes until squash and okra are tender.
3. Remove and discard whole chili before lightly mashing the vegetables into the broth. Serve as four small stew portions; rice is separate. If the chili splits, the stew will be much hotter.

A beef-and-bean skillet with a cheddar cornmeal topping.

Gluten-free

Adapted from a source video · Not kitchen-tested by Galley

Ingredients

• 8 oz lean ground beef (15% fat) — filling
• ½ medium onion, chopped (about 1/2 cup) — filling
• 1 can (15.5 ounces) kidney beans, drained and rinsed — filling
• 1 can (14.5 ounces) diced tomatoes with juice — filling
• 1½ cups plain frozen corn — filling
• 1 tablespoon chili powder — filling
• ½ teaspoon cumin — filling
• 1 teaspoon garlic powder — filling
• ½ teaspoon dried oregano — filling
• ½ teaspoon salt — filling
• ½ teaspoon black pepper — filling
• 1 cup yellow cornmeal, For this recipe: For gluten-free cooking, choose a product labeled gluten-free. — topping
• ½ teaspoon salt — topping
• 1 teaspoon sugar — topping
• 1 teaspoon chili powder — topping
• 2½ cups water — topping
• 1 cup grated cheddar cheese, For pregnancy: choose dairy made with pasteurized milk or cream — topping

Let’s cook

1. Brown ground beef and onion in a large skillet, draining excess fat. Add the remaining filling ingredients and heat gently under a lid; ground beef must reach 160°F / 71°C.
2. In a separate saucepan, stir the topping cornmeal, salt, sugar, chili powder and water over medium heat until thick, about 2 minutes. Stir in cheddar.
3. Spread the cornmeal mixture over the hot filling. Cover with the lid slightly open and cook gently for about 10 minutes, until the topping is set and the assembled dish reaches 165°F / 74°C.

Creamy stirred rice with chicken, peas and a little Parmesan.

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 250 g arborio rice
• 350 g raw chicken breast, diced
• 200 g plain frozen peas
• 80 g onion, diced
• 1 tablespoon olive oil
• 1000 ml chicken stock
• 30 g Parmesan, grated
• black pepper, to taste

Let’s cook

1. Warm stock in a saucepan. Heat oil in a wide pan and soften onion for 5 minutes. Add chicken and cook for 5 minutes, stirring.
2. Add rice and stir for 1 minute. Add warm stock a ladle at a time, stirring frequently and letting most liquid absorb before adding more.
3. After about 18 minutes add peas. Continue for 5–7 minutes until rice is tender with a slight bite and chicken reaches 165°F / 74°C. Stir in Parmesan and pepper; add a splash of hot water if too thick and divide into four.

Bone-in chicken braised in a tangy soy-and-vinegar sauce.

Dairy-free

Adapted from a written source · Not kitchen-tested by Galley

Ingredients

• 64 oz bone-in skin-on chicken pieces
• ½ cup soy sauce
• ½ cup apple cider vinegar
• 2 tablespoons vegetable oil
• 2 tablespoons honey
• 2 dried bay leaves
• 1 tablespoon garlic, minced
• 1 tablespoon whole black peppercorns
• water, about ½ cup, or enough to just cover chicken

Let’s cook

1. Arrange chicken in a large pot. Mix remaining ingredients except water, pour over chicken and refrigerate covered for 8 hours.
2. Add water just to cover. Bring to a boil, cover and simmer 30 minutes. Transfer chicken to a broiler-safe tray.
3. Broil 5–10 minutes, watching closely, until browned and chicken reaches 165°F / 74°C. Meanwhile boil the used marinade until reduced by half. Remove bay leaves and serve sauce with chicken.

Crisp pastry parcels filled with cinnamon-scented chicken, egg and toasted almonds.

Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 500 g raw boneless skinless chicken thighs
• 1 onion, finely chopped
• 3 tablespoons olive oil
• ½ teaspoon ground ginger
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground turmeric
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ¾ cup water
• 2 large eggs
• 60 g unsalted almonds, chopped
• 2 tablespoons fresh parsley, chopped
• 12 dairy-free filo pastry sheets, about 9 by 14 inches

Let’s cook

1. Cook onion in one-third of the oil 5 minutes. Add chicken, spices, salt, pepper and water; cover and simmer 20–25 minutes until chicken reaches 165°F / 74°C. Lift out and shred.
2. Reduce pan liquid until only a few spoonfuls remain. Stir in beaten eggs over low heat until fully set, at least 160°F / 71°C. Add chicken, dry-toasted almonds and parsley; cool briefly until no longer steaming.
3. Heat oven to 375°F / 190°C. For each original-size parcel, lightly brush two stacked filo sheets with remaining oil, place one-sixth of filling near an end, fold in sides and roll closed. Put seam-side down on a lined tray.
4. Bake 20–25 minutes until pastry is crisp gold and filling reaches 165°F / 74°C. Cool 5 minutes before serving.

Wide rice noodles briefly seared with chicken, egg and a dark soy sauce mixture.

Dairy-free

Adapted from a source video · Not kitchen-tested by Galley

Ingredients

• 8 oz raw boneless skinless chicken thighs, thinly sliced
• 2 teaspoons soy sauce — marinade
• ¼ teaspoon granulated sugar — marinade
• 4 tablespoons vegetable oil
• 4 cloves garlic, minced
• 2 large eggs
• 150 g Chinese broccoli, stems and leaves separated
• 450 g fresh wide rice noodles
• 4 teaspoons granulated sugar — pan
• 2 tablespoons dairy-free oyster sauce
• 1 tablespoon soy sauce — sauce
• 1½ teaspoons fish sauce
• 1½ teaspoons Golden Mountain seasoning sauce
• 2 teaspoons Thai black soy sauce
• ground white pepper, To taste

Let’s cook

1. Toss chicken with marinade soy and sugar. Mix oyster sauce, sauce soy, fish sauce, seasoning sauce and black soy separately. Loosen fresh noodles gently; soften refrigerated noodles briefly according to their package. Thinly slice broccoli stems.
2. Cook chicken in one-quarter of the oil until 165°F / 74°C; remove. For one portion, heat half the remaining oil. Briefly fry half the garlic, scramble one egg until firm, then add half the broccoli and toss.
3. Add half the noodles, sauce and pan sugar. Toss gently, let noodles sear 15–30 seconds, then turn and repeat without burning. Return half the chicken and heat through; add white pepper. Repeat for the second portion, using all remaining ingredients.

Chicken and vegetables under spoonfuls of baked dumpling dough.

Adapted from a written source · Not kitchen-tested by Galley

Ingredients

• 3 tablespoons vegetable oil — chicken mixture
• 1 cup chopped onion (about 1 medium) — chicken mixture
• 1 cup chopped carrot (about 2 small) — chicken mixture
• 1 cup chopped celery (about 2 stalks) — chicken mixture
• 3 cups low-sodium chicken broth — chicken mixture
• 3 tablespoons all-purpose flour — chicken mixture
• 2 cups chopped cooked chicken — chicken mixture
• 1 cup frozen peas — chicken mixture
• ½ teaspoon salt — chicken mixture
• ¼ teaspoon black pepper — chicken mixture
• 1 cup all-purpose flour — dumplings
• 2 teaspoons baking powder — dumplings
• ¼ teaspoon salt — dumplings
• 1 egg — dumplings
• ⅓ cup pasteurized 1% milk, For pregnancy: choose dairy made with pasteurized milk or cream — dumplings

Let’s cook

1. Heat oven to 400°F / 204°C. Soften onion, carrot and celery in oil. Blend the filling flour with a little cold broth, then add remaining broth and stir into vegetables until thickened.
2. Add cooked chicken, peas and filling seasoning; keep hot. Mix dumpling flour, baking powder and salt, then stir in beaten egg and milk.
3. Put filling in a greased ovenproof casserole dish and place about eight spoonfuls of dough on top. Bake roughly 15–20 minutes, until dumplings are cooked through and the center of the filling reaches 165°F / 74°C.

Chicken and onion simmered in dashi, finished with egg over rice.

Dairy-free

Adapted from a source video · Not kitchen-tested by Galley

Ingredients

• ½ onion, sliced
• 10 oz boneless skinless chicken thighs, cut into small pieces
• 1 tablespoon sake
• 3 large eggs
• ½ cup dairy-free prepared dashi
• 2 tablespoons dairy-free soy sauce
• 2 tablespoons mirin
• 2 teaspoons granulated sugar
• 500 g cooked Japanese short-grain rice
• 4 sprigs mitsuba, chopped

Let’s cook

1. Coat chicken in sake for 5 minutes. Mix dashi, soy, mirin and sugar. Loosely break eggs with a fork, leaving streaks.
2. Arrange onion in a 10-inch skillet; pour in sauce and bring to a simmer. Add chicken and cook, turning, until it reaches 165°F / 74°C.
3. Drizzle in two-thirds of eggs. When beginning to set, add remaining egg and mitsuba. Cook gently until all egg is set, at least 160°F / 71°C.
4. Divide hot rice between two bowls and spoon chicken, egg and sauce over it. Use additional pans when scaling.

Collard leaves wrapped around a chicken-rice filling and baked in tomato sauce.

Sodium-conscious · Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 12 large collard leaves
• 400 g plain raw ground chicken, no added salt
• 1 cup unsalted cooked brown rice, cooled
• 150 g carrot, grated
• 80 g onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried dill
• ½ teaspoon black pepper
• 400 g no-salt-added tomato puree
• 300 ml water

Let’s cook

1. Heat oven to 375°F / 190°C. Shave tough collard stems flat without cutting through leaves. Blanch leaves in boiling unsalted water 2–3 minutes until flexible; cool and drain.
2. Soften carrot, onion and garlic in oil around 6 minutes; spread out to cool. Mix with cold rice, chicken, dill and pepper. Divide among twelve leaves, fold sides inward and roll.
3. Mix tomato and water. Spread half in a deep 3-quart baking dish, arrange rolls seam-side down and cover with remaining sauce. Cover tightly and bake 45–60 minutes until every filling center reaches 165°F / 74°C and leaves are tender.
4. Rest briefly, then serve three rolls per person at original yield. Refrigerate leftovers in shallow containers within 2 hours.

Grilled chicken-thigh pieces with a reduced soy, sake and mirin glaze.

Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 600 g raw boneless skinless chicken thighs
• 8 green onions
• 2 tablespoons soy sauce
• 2 tablespoons plain sake
• 2 tablespoons mirin
• 1 tablespoon granulated sugar
• 3 tablespoons water
• 2 teaspoons vegetable oil

Let’s cook

1. Simmer soy sauce, sake, mirin, sugar and water in a small saucepan about 5–8 minutes until lightly syrupy. Divide into separate basting and serving dishes.
2. Cut chicken into roughly 1-inch pieces and scallions into similar lengths. Thread alternately onto metal skewers, leaving a little space. Brush lightly with oil.
3. Grill over medium-high heat for about 10–15 minutes, turning frequently and moving away from flare-ups. Brush with basting glaze only during the final few minutes, turning so it cooks without burning, until every chicken piece reaches 165°F / 74°C. Discard used basting glaze and serve with the untouched portion.

A dairy-free chicken stew topped with tender steamed wheat dumplings.

Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 600 g raw boneless skinless chicken thighs, cubed
• 1 tablespoon olive oil — stew
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1000 ml dairy-free chicken broth
• 100 g frozen peas
• ¼ teaspoon ground black pepper
• 180 g all-purpose flour
• 2 teaspoons dairy-free baking powder
• ¼ teaspoon salt
• 2 tablespoons olive oil — dumplings
• 160 ml unsweetened dairy-free soy milk

Let’s cook

1. In a wide 5-quart pot, brown chicken in stew oil in batches; remove. Soften onion, carrot and celery 7 minutes. Add garlic and thyme for 30 seconds, then broth and chicken. Cover and simmer 15 minutes.
2. Whisk flour, baking powder and salt. Stir in dumpling oil and soy milk just until a soft, thick batter forms. Add peas and pepper to the stew.
3. Spoon eight dumplings over gently simmering stew at the original yield. Cover tightly and simmer gently 18–20 minutes without lifting the lid. Check a dumpling is fluffy through, with no raw dough, and chicken reaches 165°F / 74°C.
4. Serve two dumplings with each portion of stew. Chill leftovers in shallow containers promptly; reheat to 165°F / 74°C.

A tomato-and-bean casserole finished under a golden bread topping.

Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 500 g boneless skinless chicken thighs, cut into 3 cm pieces
• 480 g cooked white beans, drained
• 400 g canned chopped tomatoes
• 150 g onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil, divided
• 100 ml water
• 1 teaspoon dried thyme
• 50 g dairy-free breadcrumbs
• 2 tablespoons fresh parsley, chopped
• black pepper, to taste

Let’s cook

1. Heat oven to 375°F / 190°C. In a large ovenproof skillet, brown chicken in half the oil for 6–8 minutes; remove. Soften onion for 6 minutes, then add garlic for 1 minute.
2. Stir in beans, tomatoes, water, thyme, pepper and chicken. Bring to a simmer and cook gently for 10 minutes.
3. Mix crumbs, remaining oil and parsley. Scatter over the skillet and bake uncovered 20–25 minutes until the topping browns and chicken reaches 165°F / 74°C. Check several pieces.
4. Let stand for 5 minutes before serving. If your skillet is not ovenproof, transfer the simmered mixture to a baking dish before adding crumbs.

Chicken strips and cabbage in a light ginger-soy sauce.

Adapted from a written source · Not kitchen-tested by Galley

Ingredients

• 3 raw boneless chicken breast halves, cut into strips
• 1 teaspoon vegetable oil
• 3 cups shredded green cabbage ( 1/2 head)
• 1 tablespoon cornstarch
• ½ teaspoon ground ginger
• ¼ teaspoon garlic powder
• ½ cup water
• 1 tablespoon low-sodium soy sauce

Let’s cook

1. Warm oil in a large skillet. Stir-fry the chicken strips until they reach 165°F / 74°C, then stir in shredded cabbage and cook until crisp-tender, about 2 minutes.
2. Whisk cornstarch, ginger and garlic powder with water and soy sauce until smooth.
3. Pour into the skillet and stir as it boils and thickens, about a minute. Serve hot, with fully cooked chicken throughout.

Chicken simmered with peppers, celery and a tomato-based chili sauce.

Gluten-free

Adapted from a written source · Not kitchen-tested by Galley

Ingredients

• 1 tablespoon vegetable oil
• 16 oz raw boneless skinless chicken breast
• 1 can (14.5 ounces) diced tomatoes, with juice
• 1 cup tomato-based chili sauce (not concentrated hot sauce)
• 1 green bell pepper, diced
• 2 stalks celery, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• ¼ teaspoon cayenne pepper

Let’s cook

1. Cut chicken into even bite-sized pieces. Brown in oil in a large skillet over medium-high heat.
2. Lower the heat and add canned tomatoes with juice, tomato-based chili sauce, bell pepper, celery, onion, garlic, herbs and cayenne.
3. Bring to a boil, cover and simmer gently 10–15 minutes or until the vegetables are tender and all chicken pieces reach 165°F / 74°C. Use tomato-style chili sauce, not a cup of concentrated hot sauce.

Thick wheat noodles served in a lightly thickened chicken and vegetable curry broth.

Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 400 g raw boneless skinless chicken thighs, cubed
• 1 onion, sliced
• 150 g carrot, thinly sliced
• 1 tablespoon vegetable oil
• 2 tablespoons dairy-free curry powder
• 800 ml dairy-free chicken stock
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 800 g plain dairy-free precooked udon noodles
• 2 scallions, sliced

Let’s cook

1. Soften onion and carrot in oil 5 minutes. Add chicken and cook until the surface changes color. Stir in curry powder briefly.
2. Add stock, soy and mirin. Simmer 10–15 minutes until carrot is tender and chicken reaches 165°F / 74°C. Stir starch with cold water, add to bubbling broth and cook 1 minute.
3. Prepare precooked udon according to its package, drain and divide among bowls. Add hot curry broth and chicken; finish with scallions.

Paprika chicken and peppers over a warm cauliflower base.

Keto-friendly · Sodium-conscious · Gluten-free · Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 450 g raw chicken breast
• 150 g bell pepper, sliced
• 60 g onion, sliced
• 400 g cauliflower, finely chopped
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• 1 tablespoon lime juice

Let’s cook

1. Slice chicken into thin strips and mix with half the oil, paprika and cumin. Cook in a hot skillet for 6–8 minutes, turning, until it reaches 165°F / 74°C. Remove to a clean plate.
2. Add peppers and onion to the skillet and cook for 6–8 minutes. Meanwhile heat remaining oil in another pan and cook cauliflower for 7–9 minutes until just tender.
3. Return chicken to the vegetables and warm through. Divide cauliflower among bowls, top with chicken and peppers and finish with lime juice.

Simmered chicken in a thick mild chile, cocoa and peanut sauce.

Sodium-conscious · Dairy-free

Adapted from a written source · Not kitchen-tested by Galley

Ingredients

• 56 oz raw whole unenhanced chicken, about 3½ lb; reserve wings and back for another use
• 1 onion, chopped
• 4 cloves garlic, chopped
• 4½ cups water — chicken
• ¼ cup pure mild ground ancho chile
• 1 teaspoon dried oregano
• 1 tablespoon unsweetened cocoa powder
• ½ cup all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon black pepper
• 1 tablespoon unsalted natural peanut butter
• ½ cup water — sauce slurry

Let’s cook

1. Cut chicken into pieces; reserve wings and back, and remove skin and excess fat from the pieces used. Do not rinse raw chicken. Clean hands, board and knife after handling. Put chicken, onion, garlic and chicken water in a large pot.
2. Bring to a boil, then gently simmer about 30 minutes or until all chicken pieces reach 165°F / 74°C. Mix chile, oregano, cocoa, flour, sugar and pepper with slurry water and peanut butter.
3. Lift chicken out. Whisk slurry into broth, bring to a boil, then simmer at least 15 minutes, stirring until thick. Remove bones from chicken, return meat to sauce and heat thoroughly. Refrigerate within 2 hours.

Chicken breast cutlets with a quick mushroom and thyme sauce.

Keto-friendly

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 300 g raw chicken breast
• 200 g mushrooms, sliced
• 80 ml heavy cream
• 80 ml water
• 1 tablespoon olive oil
• ½ teaspoon dried thyme
• black pepper, to taste

Let’s cook

1. Slice chicken horizontally into thin cutlets. Heat oil in a skillet over medium heat and cook chicken for 4–5 minutes per side, until it reaches 165°F / 74°C. Transfer to a clean plate.
2. Add mushrooms to the skillet and cook for 6–8 minutes. Stir in water, scraping up the browned bits.
3. Add cream, thyme and pepper and simmer gently for 3 minutes. Return the cooked chicken and any juices to the sauce, warm through and divide between two plates.

Chicken livers gently sautéed and served with soft browned onion.

Keto-friendly · Dairy-free

Adapted from a written source · Not kitchen-tested by Galley

Ingredients

• 1 large onion, sliced
• 16 oz raw chicken livers, trimmed
• 2 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper

Let’s cook

1. Pat livers dry without rinsing; remove tough connective tissue and any green parts, then halve large pieces. Wash hands and clean raw-poultry utensils.
2. Heat oil over medium heat. Cook onion with half the salt for 10–15 minutes until golden, then transfer to a clean plate.
3. Add livers and remaining seasoning. Turn gently as they brown, cooking until centers reach 165°F / 74°C; allow roughly 8–12 minutes depending on thickness. Return onions briefly to warm and serve.

A tray of chicken, potatoes and bell peppers with Cajun herbs.

Gluten-free

Adapted from a written source · Not kitchen-tested by Galley

Ingredients

• 16 oz raw boneless chicken breast
• 2 bell peppers (any color)
• 3 cups small potatoes
• 2 tablespoons vegetable oil
• 1 teaspoon Cajun seasoning, For this recipe: For gluten-free cooking, choose a product labeled gluten-free.
• 1 teaspoon dry Italian herbs
• ⅛ teaspoon salt
• ¼ teaspoon black pepper

Let’s cook

1. Heat oven to 425°F / 218°C and lightly grease a large rimmed baking sheet. Cut chicken and vegetables into similar bite-sized pieces, keeping raw chicken preparation separate.
2. Toss with oil, Cajun seasoning, Italian herbs, salt and pepper. Spread on the sheet without crowding.
3. Roast 35–45 minutes, turning a few times, until potatoes are tender and chicken reaches 165°F / 74°C. Use a second sheet if needed rather than piling ingredients up.

Chicken noodle bowls in a strained ginger-and-spice broth.

Dairy-free

Adapted from a written source · Not kitchen-tested by Galley

Ingredients

• 1 tablespoon vegetable oil
• 2 onions, halved
• 1 5 cm piece fresh ginger, sliced
• 2000 ml water
• 1500 g bone-in skin-on chicken thighs
• 1 small bunch cilantro stems — broth
• 5 whole star anise pods
• 1 cinnamon stick
• 4 whole cloves
• 2 teaspoons fennel seeds
• 2 teaspoons coriander seeds
• 8 teaspoons dairy-free fish sauce
• 6 teaspoons granulated sugar
• ½ teaspoon table salt
• 360 g dry flat rice noodles
• 2 green onions, sliced
• 3 cups mung bean sprouts
• 1 small bunch fresh cilantro leaves — serving
• 2 limes, quartered

Let’s cook

1. In a roughly 6-litre pot, heat oil and brown onion cut sides and ginger for 2 minutes per side. Add broth ingredients except salt; simmer gently, lid ajar, about 90 minutes. Chicken must reach 165°F / 74°C.
2. Remove chicken and strain broth into a clean pot, discarding aromatics. Remove skin and bones from chicken and shred meat. At the original yield, reduce broth or add water to make 1.5 litres; adjust proportionately when scaling. Add salt.
3. Cook noodles separately following their package; drain. Simmer sprouts in broth until thoroughly cooked, then warm chicken in it. Divide noodles, chicken and broth among bowls and finish with green onion, cilantro leaves and lime.

Tomato-seasoned chicken rice tucked inside a fully cooked egg envelope.

Gluten-free · Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 200 g raw boneless skinless chicken thighs, finely diced
• 2 cups cooked plain gluten-free white rice
• ½ onion, finely chopped
• ½ cup frozen peas
• 3 tablespoons gluten-free dairy-free ketchup
• 1 teaspoon gluten-free tamari
• 4 large eggs
• 2 tablespoons water
• 1 tablespoon vegetable oil — rice
• 2 teaspoons vegetable oil — omelettes

Let’s cook

1. Heat rice oil in a skillet. Soften onion, add chicken and cook until pieces reach 165°F / 74°C. Add peas, rice, ketchup and tamari; stir until everything is hot, at least 165°F / 74°C. Keep warm.
2. Beat eggs with water and divide between two omelettes at the original yield. Heat half the omelette oil in a small nonstick skillet. Add one egg portion, swirl thinly and cook gently until fully set, at least 160°F / 71°C.
3. Place half the hot rice slightly off center, fold egg over and slide onto a plate. Repeat with remaining oil, egg and filling; serve promptly.

Thin chicken cutlets with prosciutto, sage and a wine-butter pan sauce.

Keto-friendly

Adapted from a written source · Not kitchen-tested by Galley

Ingredients

• 250 g raw boneless skinless chicken breast
• ¼ teaspoon black pepper
• 4 large fresh sage leaves
• 4 slices thin prosciutto
• 2 tablespoons olive oil
• 50 g cold unsalted butter, cubed
• ¼ cup dry white wine

Let’s cook

1. Slice chicken into four small cutlets at original yield; pound between food-safe sheets to an even 5 mm. Season with pepper. Top each with folded prosciutto and a sage leaf; secure with a toothpick.
2. Heat oil in a skillet. Brown prosciutto sides first, then turn and cook chicken through to 165°F / 74°C. Remove to a warm plate; pour off excess oil but keep browned pan juices.
3. Add wine carefully and simmer until reduced by half. Turn off heat; swirl in cold butter a few cubes at a time. Remove toothpicks and spoon sauce over chicken.

Spiced chicken thighs served over a lemon-sumac salad.

Keto-friendly · Dairy-free

Adapted from a written source · Not kitchen-tested by Galley

Ingredients

• 2¼ teaspoons ground cumin
• 2¼ teaspoons ground turmeric
• 2¼ teaspoons ground coriander
• 2¼ teaspoons garlic powder
• 2¼ teaspoons paprika
• ½ teaspoon ground cloves
• ½ teaspoon cayenne pepper
• 8 boneless skinless chicken thighs, cut into small pieces
• 1 large onion, sliced
• 1 lemon, juiced — chicken
• ⅓ cup olive oil — chicken
• 2 teaspoons olive oil — pan
• 8 oz baby arugula
• 2 Roma tomatoes, diced
• 1 English cucumber, diced
• ¼ red onion, thinly sliced
• 1 lemon, juiced — salad
• 2 tablespoons olive oil — salad
• 1 clove garlic, minced
• ½ teaspoon ground sumac
• salt, to taste
• black pepper, to taste

Let’s cook

1. Toss chicken, sliced onion, spices, chicken lemon juice and chicken oil together. Keep chilled while preparing salad.
2. Combine arugula, tomato, cucumber and red onion. Whisk salad lemon, salad oil, garlic, sumac and seasoning separately.
3. Heat pan oil in a large skillet. Cook chicken in uncrowded batches, turning, until browned and 165°F / 74°C throughout. Allow around 12 minutes per batch.
4. Dress salad just before serving; divide with chicken among six bowls.

Cooked shredded chicken and egg form a flourless pizza base.

Keto-friendly

Adapted from a written source · Not kitchen-tested by Galley

Ingredients

• 12 oz plain cooked chicken, finely shredded
• ½ cup Parmesan, grated
• 2 cloves garlic, minced
• ½ teaspoon salt
• 2 large eggs
• ½ cup Alfredo sauce, no added sugar or starch
• ¾ cup fresh spinach, packed
• ⅓ cup red onion, sliced
• 1 cup mozzarella, shredded

Let’s cook

1. Heat oven to 400°F / 200°C. Mix chicken, Parmesan, garlic, salt and eggs. Press onto oven-rated parchment on a metal tray into a roughly 10-inch round, ¼ inch thick, at original yield.
2. Bake 15–20 minutes until firm and golden, with the center reaching 165°F / 74°C. Rest 10 minutes.
3. Spread sauce over the base and add spinach, onion and mozzarella. Bake another 10–15 minutes until hot and melted. Cut the original pizza into eight slices; two make a portion.

Chicken, pasta shells and broccoli cooked in one creamy skillet.

Adapted from a source video · Not kitchen-tested by Galley

Ingredients

• 16 oz raw boneless chicken breast, cut into bite-sized pieces
• 2 teaspoons vegetable oil
• 1¼ cups low-sodium chicken broth
• 1 can (10.5 ounces) condensed cream of chicken soup
• 1 teaspoon black pepper
• ½ teaspoon garlic powder
• 2 cups small shell pasta, uncooked
• 2½ cups chopped fresh broccoli
• 1 cup (4 ounces) shredded cheddar cheese, For pregnancy: choose dairy made with pasteurized milk or cream

Let’s cook

1. Brown bite-sized chicken in oil in a large skillet for 2–3 minutes; it will finish cooking later.
2. Stir in broth, condensed soup, pepper and garlic powder, then add dry pasta and broccoli. Bring to a boil, cover and simmer gently 15–20 minutes until pasta is tender.
3. Add a small splash of water if sticking. Melt cheddar into the skillet during the last 2 minutes. Check the chicken and assembled dish reach 165°F / 74°C before serving.

Chicken thighs and pearl barley simmered together with fennel and carrots.

Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 500 g raw boneless chicken thighs
• 180 g dry pearl barley
• 1 fennel bulb, diced
• 200 g carrots, sliced
• 1 tablespoon olive oil
• 900 ml low-sodium chicken broth
• 1 teaspoon dried thyme
• 1 tablespoon lemon juice

Let’s cook

1. Cut chicken into large pieces on a separate board. Brown in oil for 4–5 minutes in a heavy saucepan; it will finish cooking in the broth.
2. Add washed fennel and carrots, rinsed barley, broth and thyme. Bring to a boil, cover and simmer 40–50 minutes, stirring occasionally and adding a little water if needed.
3. Check barley is tender and all chicken reaches 165°F / 74°C. Stir in lemon and serve hot.

A gently spiced vegetable stew with a few apricots over couscous.

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 480 g cooked chickpeas, drained and rinsed
• 400 g cauliflower florets
• 400 g canned chopped tomatoes
• 40 g dried apricots, chopped
• 180 g plain couscous
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• ½ teaspoon ground cinnamon
• 500 ml water

Let’s cook

1. Heat oil in a saucepan and stir cumin and cinnamon for 30 seconds. Add tomatoes, 230 ml water, chickpeas, cauliflower and apricots.
2. Cover and simmer for 20–25 minutes until cauliflower is tender, stirring occasionally.
3. Put couscous in a heatproof bowl with the remaining 270 ml water brought to a boil, or follow its packet ratio. Cover for 5 minutes, fluff and serve with the stew in four bowls.

A gentle coconut curry served as a bowl of chickpeas and greens.

Sodium-conscious · Gluten-free · Dairy-free · Vegan

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 2 cans no-salt-added chickpeas (400 g cans), drained and rinsed
• 1 can unsweetened coconut milk (400 ml can), with no added salt, For this recipe: Choose a vegan product without animal ingredients.
• 200 g baby spinach
• 1 medium onion, finely chopped
• 1 tablespoon olive oil
• 2 teaspoons salt-free curry powder, For this recipe: For gluten-free cooking, choose a product labeled gluten-free.
• 1 teaspoon finely grated fresh ginger
• 1 tablespoon lime juice

Let’s cook

1. Heat the oil in a saucepan over medium-low heat. Cook the onion for 6–8 minutes until soft.
2. Stir in curry powder and ginger for 30 seconds. Add the chickpeas and coconut milk, scraping the bottom of the pan.
3. Simmer gently for 10 minutes, stirring occasionally. Add the spinach in handfuls and cook for another 2–3 minutes until wilted. Add a little water if too thick.
4. Stir in lime juice and divide into four bowls. Rice or bread is an optional extra, not included in the ingredients or serving yield.

Roasted zucchini halves with a warm chickpea and bulgur stuffing.

Sodium-conscious

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 4 medium zucchini
• 100 g dry bulgur wheat
• 240 g no-salt-added cooked chickpeas, drained and rinsed
• 200 g tomatoes, diced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• 250 ml water

Let’s cook

1. Heat oven to 400°F / 200°C. Halve zucchini lengthwise, scoop out a shallow channel and chop the scooped flesh. Brush shells with half the oil and bake for 15 minutes.
2. Simmer bulgur in the measured water for 10–15 minutes, following packet guidance; drain if necessary. Mix with chopped zucchini flesh, chickpeas, tomatoes, oregano, lemon juice and remaining oil.
3. Fill the zucchini shells and bake for 20 minutes until zucchini is tender and filling reaches 165°F / 74°C. Serve two halves per portion.

Browned paneer cubes tossed with peppers and a sharp chili-soy sauce.

Keto-friendly

Adapted from a source video · Not kitchen-tested by Galley

Ingredients

• 8 oz paneer
• 1¾ oz red onion, chopped
• 3 oz bell pepper, diced
• 1 teaspoon fresh ginger, minced
• 1 teaspoon garlic, minced
• 1 tablespoon white vinegar
• 2 teaspoons soy sauce
• 1 teaspoon unsweetened chili sauce
• 1 tablespoon sesame oil
• ¾ oz scallions, sliced
• 2 tablespoons water
• ground black pepper, To taste

Let’s cook

1. Heat half the sesame oil in a nonstick pan over medium heat. Brown paneer about 2 minutes on each broad side; lift out and cube.
2. Add remaining oil, ginger and garlic. Stir briefly, then cook onion and pepper 4–5 minutes.
3. Add vinegar, soy, chili sauce, water and pepper. Simmer 2 minutes, return cheese and heat through. Scatter scallions over it.

Slow pork shoulder braised with orange and spices, then browned on a tray.

Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 1000 g raw boneless pork shoulder, cut into large pieces
• 1 orange, juiced
• 1 onion, quartered
• 4 cloves garlic, crushed
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 250 ml water
• 1 tablespoon vegetable oil
• 1 lime, cut into wedges

Let’s cook

1. Heat oven to 325°F / 163°C. Put pork, orange juice, onion, garlic, spices and water in a lidded Dutch oven. Cover and bake 2½–3 hours until fork-tender, checking that liquid remains; add water if needed.
2. Lift meat onto a tray and shred coarsely, discarding large fat pieces. Skim braising liquid and spoon a little over the pork. Toss with oil.
3. Broil in a single layer about 5–10 minutes, turning once, until edges brown; watch closely. Serve with lime. Tortillas and toppings are separate. Refrigerate leftovers promptly and reheat to 165°F / 74°C.

A mild curry using chicken thighs, green beans and unsweetened coconut milk.

Keto-friendly · Sodium-conscious · Gluten-free · Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 450 g raw boneless chicken thighs, diced
• 250 g green beans
• 200 ml unsweetened canned coconut milk
• 100 ml water
• 1 tablespoon olive oil
• 2 teaspoons salt-free curry powder, For this recipe: For gluten-free cooking, choose a product labeled gluten-free.
• 1 tablespoon lime juice

Let’s cook

1. Trim beans and cut in half. Heat oil in a saucepan over medium heat; cook chicken for 5 minutes, turning.
2. Stir in curry powder for 30 seconds. Add coconut milk, water and beans; bring to a gentle simmer.
3. Cook uncovered for 15–18 minutes until beans are tender and chicken reaches 165°F / 74°C. Stir in lime juice and divide into three bowls.

Fish gently simmered in a tangy coconut sauce with mustard seeds.

Keto-friendly

Adapted from a source video · Not kitchen-tested by Galley

Ingredients

• 300 g raw boneless white fish, cubed
• 200 g unsweetened coconut cream
• 100 ml plain tomato purée
• 100 g onion, grated
• 10 g ginger-garlic paste
• 1 teaspoon mustard seeds
• 10 fresh curry leaves
• 1 green chili, slit
• 1 dried red chili
• 2 tablespoons ghee
• 2 dried kokum pieces
• 100 ml water
• ½ teaspoon ground turmeric
• 1 teaspoon Kashmiri chili powder
• 1 teaspoon ground coriander
• salt, To taste
• 1 tablespoon fresh cilantro, chopped, optional

Let’s cook

1. Soak kokum in half the hot water. Heat ghee; let mustard seeds pop, then stir in curry leaves and chilies for 1 minute. Add onion and cook 4–5 minutes; stir in ginger-garlic paste for 1 minute.
2. Add powdered spices, stir briefly, then add tomato purée, kokum and all the water. Cover and cook gently 5–8 minutes.
3. Stir in coconut cream and salt; bring to a simmer. Add fish, cover and cook about 4–8 minutes until the center reaches 145°F / 63°C. Finish with optional cilantro.

A coconut-and-psyllium pizza base matching the supplied AI Overview and its cited Sweet As Honey recipe.

Keto-friendly · Gluten-free · Dairy-free · Vegan

Adapted from a written source · Not kitchen-tested by Galley

Ingredients

• ⅝ cup coconut flour, ½ cup plus 2 tablespoons at the original yield
• 2 tablespoons whole psyllium husk
• ¼ teaspoon salt
• 1 tablespoon extra virgin olive oil
• 1 cup lukewarm water
• extra virgin olive oil, a little for the parchment

Let’s cook

1. Heat oven to 430°F / 220°C on convection, as specified by the cited author. For a conventional oven the author advises 455°F / 235°C. Use parchment rated for the temperature.
2. Mix the coconut flour, whole psyllium, salt, measured oil and lukewarm water. Knead about 1 minute into a ball; if crumbly, add water a tablespoon at a time.
3. Rest 10 minutes. Roll between lightly oiled parchment sheets to an approximately 10-inch round. Remove the upper sheet and slide the lower sheet and crust onto a baking tray.
4. Bake 12–15 minutes until firm. Add chosen ready-to-eat or precooked toppings; bake another 5–8 minutes until hot. Cut into six slices at the original yield.

Canned kidney beans simmered with squash, coconut cream and herbs.

Gluten-free · Dairy-free · Vegan

Adapted from a source video · Not kitchen-tested by Galley

Ingredients

• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 onion, diced
• 1 carrot, diced
• 2 celery stalks, diced
• 6 oz butternut squash, diced
• ¼ Scotch bonnet pepper, finely chopped
• 1 tablespoon brown sugar
• 2 tablespoons plain tomato paste
• 2 cups gluten-free vegan vegetable broth
• 1 cup gluten-free unsweetened coconut cream
• ½ cup cherry tomatoes, diced
• 2 cans plain cooked kidney beans (14 oz), undrained
• 4 fresh thyme sprigs
• 1 tablespoon gluten-free vegan Worcestershire sauce
• 2 green onions, sliced
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped, optional

Let’s cook

1. Soften onion in oil in a heavy pot, then add garlic for 2 minutes. Stir in carrot, celery, squash and chili; cook 4–5 minutes.
2. Add sugar and stir until dissolved. Add tomato paste, broth, coconut cream and tomatoes. Bring to a simmer, then add beans with liquid, thyme and Worcestershire.
3. Add scallions, salt and pepper. Simmer about 30 minutes, stirring occasionally, until vegetables are soft and sauce thickens. Remove thyme stems, rest 5 minutes and add optional cilantro.

Cooked soybeans and spinach in a mild cumin-coconut sauce.

Keto-friendly · Sodium-conscious · Gluten-free · Dairy-free · Vegan

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 250 g frozen shelled edamame
• 200 g baby spinach
• 150 ml unsweetened canned coconut milk, no added salt; For this recipe: Use a gluten-free vegan product with no added salt or sugar. Follow package storage and cooking directions; nuts and seeds must be sold ready to eat.
• 25 g unsalted pumpkin seeds, For this recipe: Use a gluten-free vegan product with no added salt or sugar. Follow package storage and cooking directions; nuts and seeds must be sold ready to eat.
• 1 tablespoon olive oil
• 1 clove garlic, minced
• ½ teaspoon ground cumin
• ¼ teaspoon ground turmeric
• 1 tablespoon lemon juice
• 60 ml water

Let’s cook

1. Boil edamame according to package directions until fully cooked, then drain. Wash spinach while the water heats.
2. Warm oil in a saucepan. Stir garlic, cumin and turmeric for 30 seconds. Add coconut milk, measured water and spinach; simmer 3–4 minutes until spinach is wilted.
3. Add cooked edamame and heat 2 minutes until steaming throughout. Finish with lemon juice and pumpkin seeds. Divide into two bowls; rice is not included.

Frozen dumplings and vegetables baked together in a coconut curry sauce.

Vegan · Dairy-free

Adapted from a source video · Not kitchen-tested by Galley

Ingredients

• 400 ml plain coconut milk
• 2 tablespoons vegan red curry paste
• 2 tablespoons low-sodium vegan soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon granulated sugar
• 1 teaspoon toasted sesame oil
• 1 clove garlic, grated
• 1 teaspoon fresh ginger, finely grated
• 20 frozen vegan vegetable dumplings
• 2 small bok choy heads
• 1 medium zucchini

Let’s cook

1. Heat oven to 400°F / 200°C. In a 12 × 8-inch baking dish, whisk coconut milk, curry paste, soy, vinegar, sugar, sesame oil, garlic and ginger.
2. Chop bok choy, slice zucchini and stir into sauce. Arrange dumplings in a single layer, partly submerged; spoon sauce over their tops and cover securely with foil.
3. Bake 20 minutes covered, then 5–10 minutes uncovered or longer as the dumpling package requires. Filling must be hot throughout, at least 165°F / 74°C. Rest 5 minutes before serving.

Cooked mussel meat warmed in a lime-and-ginger coconut sauce.

Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 500 g fully cooked mussel meat, thawed in refrigerator
• 1 can plain coconut milk (400 ml can)
• 150 g baby spinach
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 lime, juiced
• black pepper, to taste

Let’s cook

1. Start with commercially fully cooked, shelled mussel meat thawed according to its label in the refrigerator. This method is not for live mussels or raw shellfish.
2. In a saucepan, soften garlic and ginger in oil over medium-low heat for 1 minute. Add coconut milk and simmer gently for 5 minutes.
3. Add mussels and heat gently, stirring, until piping hot throughout and 165°F / 74°C; follow any longer package reheating directions. Fold in spinach until wilted, then add lime juice and pepper. Serve promptly; refrigerate leftovers within 2 hours.

Rice noodles, tofu and vegetables in a tangy coconut broth with a fresh spice paste.

Vegan · Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 200 g dry rice noodles
• 300 g plain firm tofu, cubed
• 1 shallot
• 2 cloves garlic
• 20 g fresh ginger
• 1 lemongrass stalk, tender inner lower part only
• 1 tablespoon vegetable oil
• 1 teaspoon ground coriander
• ½ teaspoon ground turmeric
• ¼ teaspoon plain chili flakes
• 400 ml plain coconut milk
• 600 ml vegan vegetable broth
• 1 tablespoon plain unsweetened tamarind paste, ready-to-use smooth paste, not concentrate
• 150 g mushrooms, sliced
• 150 g bok choy, chopped
• 1 tablespoon vegan soy sauce
• 1 teaspoon brown sugar
• ¼ cup fresh cilantro leaves

Let’s cook

1. Finely mince or blend shallot, garlic, ginger and tender lemongrass. Cook in oil in a large pot 4–5 minutes; add coriander, turmeric and chili for 30 seconds.
2. Add coconut milk, broth, tamarind, mushrooms and tofu. Simmer gently 10–12 minutes. Add bok choy, soy and sugar and simmer 3 minutes.
3. Prepare noodles according to their packet and divide among bowls. Ladle hot soup over them and add cilantro. Refrigerate leftover broth and noodles separately within 2 hours.

Warm rice bowls with roasted salmon, edamame and cucumber; no raw fish.

Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 240 g dry short-grain rice
• 360 ml water
• 450 g raw plain salmon fillet, For pregnancy: use the listed species and raw/cooked/canned form; follow the recipe cooking and weekly portion notes
• 200 g frozen shelled edamame
• 1 cucumber, diced
• 2 tablespoons rice vinegar
• 1 teaspoon sugar
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon sesame seeds

Let’s cook

1. Rinse rice and cook with measured water according to its package, usually 15 minutes covered plus 10 minutes off heat. Fold in vinegar and sugar; serve promptly rather than holding at room temperature.
2. Meanwhile heat oven to 400°F / 204°C. Roast salmon in a lined baking dish for 12–18 minutes, until its thickest part reaches 145°F / 63°C. Cook edamame according to its package.
3. Wash and dice cucumber. Divide rice, cooked salmon, edamame and cucumber into bowls; finish with soy sauce and sesame.

Oven-baked fish strips in corn tortillas with lime slaw.

Gluten-free · Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 500 g plain raw haddock fillets, skinless and boneless
• 60 g gluten-free fine cornmeal
• 1 large egg
• 1 tablespoon olive oil
• ½ teaspoon gluten-free smoked paprika
• ¼ teaspoon salt
• 8 gluten-free dairy-free corn tortillas
• 200 g green cabbage, finely shredded
• 100 g carrot, coarsely grated
• 2 tablespoons lime juice
• 2 tablespoons dairy-free gluten-free mayonnaise

Let’s cook

1. Heat oven to 425°F / 220°C. Brush a metal tray with oil. Cut fish into finger-sized strips; beat egg in one bowl and mix cornmeal, paprika and salt in another.
2. Dip strips in egg, coat with cornmeal and lay apart on the tray. Bake 12–18 minutes until crust is dry and thickest fish reaches 145°F / 63°C. Discard coating left after contact with raw fish.
3. Mix cabbage, carrot, lime and mayo. Warm tortillas according to their package on a separate clean surface. Fill with cooked fish and slaw; two tacos per portion at original yield.

A blended cauliflower bowl with tahini, hemp hearts and toasted walnuts.

Keto-friendly · Sodium-conscious · Gluten-free · Dairy-free · Vegan

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 350 g cauliflower florets
• 450 ml water
• 50 g hemp hearts, For this recipe: Use a gluten-free vegan product with no added salt or sugar. Follow package storage and cooking directions; nuts and seeds must be sold ready to eat.
• 35 g tahini, For this recipe: Use a gluten-free vegan product with no added salt or sugar. Follow package storage and cooking directions; nuts and seeds must be sold ready to eat.
• 30 g unsalted walnuts, chopped, For this recipe: Use a gluten-free vegan product with no added salt or sugar. Follow package storage and cooking directions; nuts and seeds must be sold ready to eat.
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 tablespoon lemon juice

Let’s cook

1. Wash cauliflower and cut into small florets. Warm oil in a saucepan; cook garlic for 30 seconds. Add cauliflower and water, cover and simmer for 10–12 minutes until very tender.
2. While it simmers, toast ready-to-eat walnuts in a dry skillet over low heat for 2–3 minutes, stirring.
3. Stir hemp hearts and tahini into the soup and heat for 1 minute. Remove from heat and carefully blend with an immersion blender; keep its head submerged. Add lemon juice, divide into two bowls and top with walnuts.

Thin chicken breast cutlets in a crisp panko coating.

Dairy-free

Adapted from a source video · Not kitchen-tested by Galley

Ingredients

• 300 g raw boneless skinless chicken breast
• ½ teaspoon Diamond Crystal kosher salt
• ⅛ teaspoon ground black pepper
• 3 tablespoons all-purpose flour
• 1 cup dairy-free panko breadcrumbs
• 1 large egg
• ½ tablespoon vegetable oil — egg coating
• 3 cups vegetable oil, Adjust pot size for safe depth; most frying oil is not eaten — frying
• 2 tablespoons dairy-free tonkatsu sauce

Let’s cook

1. Butterfly breast into two cutlets at the original yield; pound evenly to ¼–½ inch. Season. Set out flour, egg whisked with coating oil, and panko. Coat cutlets in that order.
2. Heat frying oil to 340°F / 170°C in a high-sided pot; keep pot less than half full. Fry one cutlet at a time, turning midway, about 3–5 minutes until golden and the center reaches 165°F / 74°C.
3. Drain on a rack, slice and serve with sauce. Cool used oil before handling; refrigerate leftover chicken within 2 hours.

Skin-on duck rendered slowly in a pan, with vinegar-braised red cabbage.

Keto-friendly · Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 400 g raw skin-on boneless duck breast, two 200 g pieces at original yield
• 300 g red cabbage, finely sliced
• 50 g onion, thinly sliced
• 1 tablespoon olive oil
• 2 tablespoons red wine vinegar
• 100 ml water
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon caraway seeds

Let’s cook

1. Heat oven to 375°F / 190°C. Pat duck dry and score the skin shallowly without cutting the flesh. Season with half the salt and pepper. Place skin-down in a cold oven-safe skillet and heat to medium-low.
2. Render 10–15 minutes until skin is golden, pouring excess fat carefully into a heat-safe container. Turn, cook 2 minutes, then put skillet in oven until centers reach 165°F / 74°C, about 8–15 minutes longer. Rest 5 minutes.
3. Meanwhile soften onion in oil in a covered saucepan for 5 minutes. Add cabbage, vinegar, water, caraway and remaining seasoning. Cover and simmer 20–25 minutes until tender; uncover briefly if wet. Slice duck and serve over cabbage.

A firm cornmeal base baked twice and topped with tomato, mushrooms and mozzarella.

Gluten-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 150 g gluten-free quick-cooking polenta
• 600 ml water
• ¼ teaspoon salt
• 1 tablespoon olive oil — base
• 1 teaspoon olive oil — mushrooms
• 200 g mushrooms, sliced
• 150 g plain gluten-free tomato passata
• 150 g gluten-free mozzarella, grated
• ½ teaspoon dried oregano
• 1 tablespoon fresh basil, torn

Let’s cook

1. Cook polenta in water and salt according to its package, stirring until very thick. Mix in base oil. Spread into a 10-inch circle about ½ inch thick on a parchment-lined metal tray; cool 20–30 minutes until firm.
2. Heat oven to 425°F / 218°C. Bake base 20–25 minutes until edges crisp. Meanwhile cook mushrooms in their oil until their liquid evaporates.
3. Spread tomato over base, add mushrooms, oregano and cheese. Bake 10–15 minutes until melted and hot throughout. Rest 5 minutes, add basil and cut into wedges.

Crisp tempeh crumbles, quick-pickled chiles and creamy avocado in tortillas.

Vegan · Dairy-free

Adapted from a source video · Not kitchen-tested by Galley

Ingredients

• 2 Fresno chiles, thinly sliced
• 1 large shallot, thinly sliced
• ½ cup white vinegar
• 1½ tablespoons maple syrup
• salt, a pinch for pickles and tempeh
• 16 oz plain vegan tempeh
• 4 tablespoons vegetable oil
• 2 tablespoons vegan dairy-free soy sauce
• 4 teaspoons lime juice — tempeh
• 2 small ripe avocados
• ¼ cup plain vegan sour cream
• 2 cloves garlic, chopped
• 3 tablespoons lime juice — avocado cream
• ½ teaspoon ground cumin
• ¾ cup fresh cilantro
• ½ teaspoon salt — avocado cream
• black pepper, to taste
• 12 vegan corn tortillas

Let’s cook

1. Combine sliced chiles, shallot, vinegar, maple and a pinch of salt in a nonreactive bowl. Stand at least 15 minutes, tossing occasionally.
2. Crumble tempeh finely. Heat oil over medium-high in a large skillet without letting it smoke. Fry tempeh 12–14 minutes, stirring periodically, until browned and hot throughout; follow package cooking requirements. Drain excess oil, then toss with soy and its lime juice.
3. Blend avocados, vegan sour cream, garlic, remaining lime, cumin, cilantro, measured salt and pepper until smooth.
4. Warm tortillas in a dry skillet. Divide cream, tempeh and drained pickles among twelve tacos at original yield.

Pan-fried tofu over lime-dressed cabbage and carrots.

Dairy-free · Vegan

Adapted from a source video · Not kitchen-tested by Galley

Ingredients

• 14 oz extra-firm tofu — tofu
• 2 tablespoons avocado oil — tofu
• 180 g green cabbage, shredded — slaw
• 120 g carrot, shredded — slaw
• ½ cup fresh cilantro, chopped — slaw
• 2 tablespoons lime juice — slaw
• 1 tablespoon olive oil — slaw
• 1 tablespoon toasted sesame oil — slaw
• ½ teaspoon salt — slaw
• black pepper, to taste — slaw
• 4 tablespoons plain creamy peanut butter — sauce
• 1 tablespoon agave syrup — sauce
• 1 tablespoon lime juice — sauce
• 2 teaspoons soy sauce — sauce
• 1 teaspoon toasted sesame oil — sauce
• ½ teaspoon red pepper flakes — sauce
• 2 tablespoons water, plus more to thin — sauce

Let’s cook

1. Pat tofu dry and slice ⅓–½ inch thick. Fry in avocado oil in a wide nonstick pan, about 6–8 minutes then 4–6 minutes on the second side, until golden. Beware of splashes.
2. Toss the slaw ingredients together. Whisk sauce ingredients separately, adding water gradually until pourable.
3. Divide slaw among plates, add tofu and spoon sauce over. Keep components separate until serving for crisper slaw.

Cod portions with a lightly crisp Parmesan breadcrumb coating.

Adapted from a written source · Not kitchen-tested by Galley

Ingredients

• ¾ cup plain breadcrumbs
• ¼ cup grated Parmesan, For pregnancy: choose dairy made with pasteurized milk or cream
• ¼ teaspoon dried thyme
• ¼ teaspoon onion powder
• ⅛ teaspoon paprika
• ¾ cup pasteurized 1% milk, For pregnancy: choose dairy made with pasteurized milk or cream
• 32 oz raw cod fillets, For pregnancy: use the listed species and raw/cooked/canned form; follow the recipe cooking and weekly portion notes

Let’s cook

1. Heat oven to 500°F / 260°C and lightly grease a suitable metal baking sheet. Mix breadcrumbs, Parmesan, dried thyme, onion powder and paprika.
2. Dip cod in milk, press into the crumbs and arrange in one layer. Discard coating mixture and milk that touched raw fish.
3. Bake about 10–15 minutes, depending on thickness, until fish reaches 145°F / 63°C and separates easily. Serve promptly.

Crumbled beef simmered with peppers, tomato, cumin and green olives.

Keto-friendly · Dairy-free

Adapted from a written source · Not kitchen-tested by Galley

Ingredients

• 680 g lean ground beef
• ½ large onion, chopped
• 2 cloves garlic, minced
• 1 tomato, chopped
• ½ red bell pepper, chopped
• 2 tablespoons fresh cilantro, chopped
• 113 g no-added-sugar tomato sauce
• ¼ cup water
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 teaspoon ground cumin
• 2 dried bay leaves
• 2 tablespoons pitted green olives, chopped
• 2 tablespoons olive brine

Let’s cook

1. Brown beef in a large pan, breaking it up; drain excess fat. Add onion, garlic, tomato, pepper and cilantro. Soften 5 minutes.
2. Stir in remaining ingredients. Cover and simmer gently about 20 minutes; ground beef must reach 160°F / 71°C.
3. Remove bay leaves before serving.

Ground lamb and soft eggplant with a lemon-tahini finish.

Keto-friendly · Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 500 g raw ground lamb
• 600 g eggplant, cut into 2 cm cubes
• 100 g onion, diced
• 200 g tomatoes, chopped
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 2 tablespoons water
• 2 tablespoons fresh mint, chopped
• black pepper, to taste

Let’s cook

1. Heat oil in a wide lidded skillet. Brown eggplant in batches over medium-high heat for 8–10 minutes, then set aside; do not crowd the pan.
2. Add lamb and onion. Break up the meat and cook for 7–10 minutes, until browned. Spoon off excess fat, then stir in garlic, cumin and coriander for 1 minute.
3. Add tomatoes and eggplant, cover and simmer 12–15 minutes, stirring, until eggplant is soft and ground lamb reaches 160°F / 71°C. Add a splash of water if sticking.
4. Whisk tahini with lemon juice and the measured water; it may thicken before becoming smooth. Divide skillet contents into four portions, drizzle with sauce and finish with mint and pepper.

Herb-cured duck legs slowly cooked in duck fat, then crisped on a rack.

Keto-friendly · Dairy-free

Adapted from a written source · Not kitchen-tested by Galley

Ingredients

• 4 raw skin-on bone-in duck legs, about 250 g each
• 750 ml duck fat, Enough to cover the legs in a snug pan
• 4 teaspoons kosher salt
• ⅓ cup fresh thyme sprigs
• ⅓ cup fresh sage sprigs
• ⅓ cup fresh rosemary sprigs
• ⅓ cup fresh oregano sprigs
• 6 cloves garlic, unpeeled and smashed
• 1 shallot, sliced
• 1 tablespoon black peppercorns
• 1 tablespoon coriander seeds
• 8 whole star anise
• 2 bay leaves
• 2 tablespoons juniper berries
• 8 whole cloves

Let’s cook

1. Coat duck with salt, herbs and spices; cover and refrigerate in a snug glass dish 12–24 hours. Thoroughly brush and wipe away the cure with damp disposable towels; do not rinse raw poultry under a running tap. Pat dry.
2. Heat oven to 210°F / 100°C. Place legs in one snug layer in the metal pan; cover with fat. Heat on the stove until bubbling across the surface. Off heat, lay parchment over the fat, seal with foil and carefully transfer to the oven.
3. Cook about 8 hours, until fall-apart tender and at least 165°F / 74°C. Lift carefully, drain and blot. Raise oven to 465°F / 240°C. Put legs on a rack over a separate deep pan containing 1 inch hot water; roast about 40 minutes until crisp.
4. Rest briefly and serve. Refrigerate leftovers in shallow containers within 2 hours; use within 3–4 days or freeze. Do not store duck at room temperature under fat.

Pasta shells filled with ricotta, mozzarella and parsley.

Adapted from a written source · Not kitchen-tested by Galley

Ingredients

• 14 dry manicotti shells (8-ounce package)
• 1 egg
• 15 oz pasteurized ricotta, For pregnancy: choose dairy made with pasteurized milk or cream
• 6 oz shredded pasteurized mozzarella, For pregnancy: choose dairy made with pasteurized milk or cream
• 3 tablespoons dried parsley
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon Italian seasoning
• ½ teaspoon garlic powder
• 3 cups tomato pasta sauce

Let’s cook

1. Heat oven to 350°F / 177°C. Cook manicotti according to its package and drain. Beat egg, then stir in ricotta, mozzarella, parsley, salt, pepper, Italian seasoning and garlic powder.
2. Spread a little pasta sauce in a baking dish. Divide all the filling between fourteen shells and arrange them in the dish; cover with the remaining sauce.
3. Bake until bubbling and the center of the filling reaches 165°F / 74°C, checking after 15 minutes and allowing longer as needed. Rest 10 minutes before serving.

Hand-shaped potato dumplings tossed with a nut-free pea and basil sauce.

Vegan · Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 800 g floury potatoes, skin on
• 180 g all-purpose flour, plus a little for the work surface
• 150 g frozen green peas
• 15 g fresh basil leaves
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 clove garlic
• 3 tablespoons water
• black pepper, to taste

Let’s cook

1. Bake scrubbed, pierced potatoes at 400°F / 200°C for 50–65 minutes until soft. Split, cool enough to handle, scoop out flesh and mash smoothly. Let excess steam escape; do not puree in a blender.
2. Mix flour into the warm potato just until a soft dough holds together. On a lightly floured surface, roll into 2 cm ropes and cut into short pieces. Test one in simmering water; if it breaks apart, work a little more flour into the dough.
3. Cook peas according to their package. Blend with basil, oil, lemon, garlic, measured water and pepper to a loose sauce.
4. Simmer gnocchi in batches in a large pan of water. Once they float, cook another 1–2 minutes, then lift into the warm sauce. Add a little cooking water if needed and serve immediately.

Golden paneer and soft eggplant in a gently spiced tomato sauce.

Keto-friendly

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 250 g plain paneer
• 350 g eggplant, diced
• 200 g no-salt-added canned chopped tomatoes
• 100 ml water
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• ½ teaspoon ground turmeric
• 1 teaspoon fresh ginger, grated

Let’s cook

1. Cut paneer into cubes. Heat half the oil in a nonstick skillet and brown paneer for 4–5 minutes, turning. Transfer to a plate.
2. Add remaining oil and eggplant; cook for 7–8 minutes. Stir in cumin, turmeric and ginger for 30 seconds, then add tomatoes and water.
3. Cover and simmer for 12–15 minutes until eggplant is soft. Return paneer, simmer for 3 minutes and divide between three bowls.

Tender eggplant and golden tofu with a tangy peanut coating.

Keto-friendly · Sodium-conscious · Gluten-free · Dairy-free · Vegan

Adapted from a written source · Not kitchen-tested by Galley

Ingredients

• 200 g plain firm tofu
• 4 tablespoons olive oil
• 1 medium eggplant
• 3 tablespoons unsalted peanut butter
• 1½ tablespoons lime juice
• 1 clove garlic, minced
• 1 teaspoon fresh ginger, grated
• ¼ cup water
• ¼ teaspoon chili flakes

Let’s cook

1. Drain tofu and dice into half-inch cubes. Peel eggplant and cut to the same size. Brown tofu in half the oil for 5–7 minutes; transfer to a plate.
2. Heat remaining oil and cook eggplant for 12–15 minutes until very soft. Meanwhile whisk peanut butter, lime, garlic, ginger, water and chili.
3. Return tofu to the pan with the sauce. Simmer 3–5 minutes until hot and coated. Add a splash of water if too thick.

Melon-seed-thickened pepper soup with cooked beef and leafy greens.

Gluten-free · Dairy-free

Adapted from a written source · Not kitchen-tested by Galley

Ingredients

• 2 cups gluten-free ground egusi melon seeds
• 1 cup red palm oil
• 4 tablespoons plain dried ground crayfish
• 3 tablespoons gluten-free fermented locust beans
• 24 oz spinach, chopped
• 1 red bell pepper
• 1 habanero pepper
• 1 Fresno pepper
• 2 onions
• 16 oz cooked beef, cubed
• 3 cups gluten-free beef stock
• ¼ teaspoon salt
• ¼ cup water

Let’s cook

1. Blend peppers with one onion. Blend ground seeds, crayfish and half the second onion with measured water; dice the remaining onion.
2. Warm palm oil without smoking. Soften diced onion and half the locust beans for 3 minutes. Add pepper purée and cook about 15 minutes, stirring. Add stock, salt and remaining locust beans; simmer 5 minutes.
3. Spoon in seed paste and cover over low heat for 20–30 minutes until it sets into soft clumps, checking that it does not scorch. Gently mix; add beef and simmer 10 minutes, then spinach for 5 minutes. Heat throughout to 165°F / 74°C.

Rice, lentils, pasta and chickpeas layered with tangy tomato sauce.

Vegan · Dairy-free

Adapted from a written source · Not kitchen-tested by Galley

Ingredients

• 1 large onion, thinly sliced
• ⅓ cup all-purpose flour
• ½ cup vegetable oil — onions
• 1 small onion, grated
• 4 cloves garlic, minced
• 1 teaspoon ground coriander — sauce
• ½ teaspoon chili flakes, optional
• 28 oz plain vegan tomato sauce
• 1 tablespoon white vinegar
• 1 tablespoon vegetable oil — sauce
• 1½ cups dry brown lentils
• 1½ cups dry medium-grain white rice
• 2 cups dry vegan elbow macaroni
• 1 can chickpeas, drained and rinsed, 15-ounce can
• 1 tablespoon vegetable oil — rice
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ½ teaspoon ground coriander — rice
• 7 cups water, 4 cups for lentils, about 3 cups for rice at the original yield; extra for soaking and pasta

Let’s cook

1. Soak rice 15 minutes, then drain. Toss sliced onion with flour, shaking off excess. Fry in onion oil over medium-high heat, stirring 15–20 minutes until crisp brown; drain on a rack.
2. For sauce, soften grated onion in sauce oil. Add garlic, sauce coriander and optional chili; stir briefly. Add tomato sauce, simmer about 15 minutes, then stir in vinegar.
3. Simmer lentils in four-sevenths of the measured water 15–17 minutes until partly tender; drain. Stir lentils, rice, rice oil, salt, pepper and remaining coriander in a pot 3 minutes. Add remaining hot water, bring to a boil, then cover and simmer about 20 minutes until tender. Add small splashes of water if needed; rest covered 5 minutes.
4. Meanwhile cook pasta in a separate pot according to its package; drain. Heat chickpeas. Layer rice-lentil mixture, pasta, chickpeas, sauce and crisp onions. Chill leftovers promptly.

Pan-fried fish under warm vinegar-dressed vegetables.

Dairy-free

Adapted from a written source · Not kitchen-tested by Galley

Ingredients

• 600 g raw firm white-fish fillets
• 1 tablespoon fresh cilantro, minced — green seasoning
• 1 tablespoon fresh parsley, minced — green seasoning
• 1 tablespoon scallion, minced — green seasoning
• 1 teaspoon garlic, minced — green seasoning
• 1 teaspoon lime juice — green seasoning
• 1 teaspoon water — green seasoning
• 1 cup all-purpose flour, Dredging supply
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• ½ cup vegetable oil — fish frying supply
• 1 tablespoon vegetable oil — vegetables
• 3 carrots, julienned
• 1 red bell pepper, julienned
• 1 green bell pepper, julienned
• 1 onion, sliced
• 2 fresh thyme sprigs
• 1 Scotch bonnet chili, halved, optional
• 2 dried bay leaves
• 3 cloves garlic, minced — vegetables
• 1 teaspoon fresh ginger, grated
• ½ cup white vinegar
• 1 cup water — pickle

Let’s cook

1. Mix green-seasoning ingredients; coat fish and refrigerate 30 minutes. Mix flour, salt and pepper; dredge fish, shaking off excess.
2. Shallow-fry in fish oil over medium heat, turning, until golden and 145°F / 63°C inside. Keep warm in a 250°F / 121°C oven.
3. In another pan, heat vegetable oil, garlic, ginger and bay for 1 minute. Add carrots, peppers, onion, thyme and optional chili; cook 2 minutes. Add vinegar and pickle water; simmer 10 minutes.
4. Remove bay, thyme stems and chili. Spoon vegetables over fish; rest 5 minutes. Refrigerate leftovers promptly; this is not a shelf-stable pickle.

Small portions of pollock baked over spinach with tomato and scallions.

Gluten-free

Adapted from a written source · Not kitchen-tested by Galley

Ingredients

• 1 package (10 ounces) frozen spinach, thawed
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 16 oz raw pollock fillets, thawed, For pregnancy: use the listed species and raw/cooked/canned form; follow the recipe cooking and weekly portion notes
• 1 teaspoon Cajun seasoning, For this recipe: For gluten-free cooking, choose a product labeled gluten-free.
• 1 large tomato, diced
• 4 green onions, sliced

Let’s cook

1. Heat oven to 350°F / 177°C. Squeeze excess water from thawed spinach and spread in a 9-by-13-inch baking dish. Add salt and pepper.
2. Lay pollock on the spinach, sprinkle with Cajun seasoning and add tomato and scallions.
3. Cover with foil and bake 15 minutes; uncover and bake about 20 minutes more, until fish reaches 145°F / 63°C. The source's eight small portions each contain about 2 oz raw fish; add suitable sides for a meal.

Cod and potatoes in a tomato broth with celery and peppers.

Gluten-free

Adapted from a written source · Not kitchen-tested by Galley

Ingredients

• 1 tablespoon vegetable oil
• ½ cup diced celery
• ½ cup diced onion
• ½ cup diced carrot
• ½ cup diced bell pepper (any color)
• 1 cup cubed potato
• 1 can (15 ounces) diced tomatoes with juice
• 3 cups low-sodium chicken broth, For this recipe: For gluten-free cooking, choose a product labeled gluten-free.
• ¼ teaspoon black pepper
• ¼ teaspoon cayenne pepper
• ¼ teaspoon smoked paprika
• ¾ teaspoon dried thyme
• 16 oz raw cod fillets, cut into pieces, For pregnancy: use the listed species and raw/cooked/canned form; follow the recipe cooking and weekly portion notes
• 1 tablespoon lemon juice (juice from 1/2 lemon)
• 1 tablespoon chopped fresh parsley, optional

Let’s cook

1. Cook celery, onion, carrot and bell pepper in oil for 5 minutes. Lower the heat and cook 10 minutes more, adding a splash of water if needed.
2. Add potato, canned tomatoes with juice, broth, pepper, cayenne, paprika and thyme. Bring to a boil and simmer gently about 20 minutes, until potato is tender.
3. Add cod and simmer about 10 minutes, until it reaches 145°F / 63°C. Finish with lemon juice and optional washed parsley.

Ground turkey, vegetables and mushrooms in a tomato sauce over whole-wheat buns.

Adapted from a source video · Not kitchen-tested by Galley

Ingredients

• 1 onion, chopped
• 1 carrot, shredded
• 1 green bell pepper, chopped
• 16 oz raw lean ground turkey
• 1 can (8 ounces) tomato sauce
• 1 can (15 ounces) whole tomatoes, crushed
• 8 oz chopped fresh mushrooms
• ¼ cup barbecue sauce
• 6 whole wheat buns, split in half to make 12

Let’s cook

1. In a large saucepan, cook onion, carrot, bell pepper and ground turkey over medium-high heat for 5 minutes, breaking up the meat.
2. Add tomato sauce, crushed canned tomatoes, mushrooms and barbecue sauce. Bring to a boil, then simmer 15–20 minutes until thick, stirring occasionally. Turkey must reach 165°F / 74°C.
3. Toast the buns if desired. Divide the sauce over twelve bun halves and serve open-faced; two halves make one sandwich portion.

Frozen white fish becomes a simple tray dinner with lemon and beans.

Keto-friendly · Sodium-conscious · Gluten-free · Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 300 g plain raw white fish fillets, fully thawed; no added brine, For this recipe: Use plain unbrined cod, pollock or tilapia; account for the 150 g / 5.3 oz raw portion in weekly fish choices.
• 250 g green beans, trimmed
• 1½ tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• ½ teaspoon paprika, without added salt
• black pepper, to taste

Let’s cook

1. Heat the oven to 400°F / 200°C. Toss the beans with about half the oil and put them on a rimmed tray. Roast for 10 minutes.
2. Pat the thawed fish dry. Mix the remaining oil with garlic, lemon juice, paprika and pepper and spread over the fish.
3. Move the beans to the edges of the tray and add the fish. Bake for 10–15 minutes more, depending on thickness, until the thickest part of each fillet reaches 145°F / 63°C and the beans are tender.
4. Serve one half of the fish and beans per portion. Preparation time assumes the fish is already thawed according to its packaging.

A quick pan of beef, mixed vegetables and ginger ramen.

Adapted from a written source · Not kitchen-tested by Galley

Ingredients

• 8 oz raw lean ground beef
• 2 cups water
• 2 packages instant beef-flavor ramen noodles, use only 1 seasoning packet, For pregnancy: choose beef-flavor ramen without fish or shellfish; only one seasoning packet is used for the original batch
• 16 oz plain frozen carrots, broccoli and green beans
• ¼ cup chopped onion
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced

Let’s cook

1. Brown beef in a deep skillet, breaking it up, until it reaches 160°F / 71°C. Drain excess fat.
2. Add water, just one seasoning packet from the two ramen packages, vegetables, onion, ginger and garlic. Bring to a boil.
3. Add the noodles and simmer 3–5 minutes, stirring to separate them, until tender and the vegetables are hot. Reserve the second seasoning packet for another use.

A savory cabbage skillet flavored with ginger, garlic and lime.

Keto-friendly · Sodium-conscious · Gluten-free · Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 500 g raw lean ground beef, unseasoned
• 500 g green cabbage, thinly sliced
• 1 teaspoon olive oil
• 1 tablespoon finely grated fresh ginger
• 2 cloves garlic, minced
• 2 tablespoons lime juice
• 60 ml water
• black pepper, to taste

Let’s cook

1. Heat the oil in a large skillet over medium heat. Add the beef, break it into small pieces and cook for 6–8 minutes.
2. Stir in the ginger and garlic for 30 seconds. Add cabbage, pepper and measured water. Cover and cook for 8–10 minutes, stirring twice.
3. Uncover and cook for 2–4 minutes more, until the cabbage is tender and the beef reaches 160°F / 71°C. Stir in the lime juice and serve.

Golden tofu and crisp greens with lime, ginger and a small peanut topping.

Keto-friendly · Sodium-conscious · Gluten-free · Dairy-free · Vegan

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 400 g plain firm tofu, drained and patted dry, For this recipe: For gluten-free cooking, choose a product labeled gluten-free. Choose a vegan product without animal ingredients.
• 300 g bok choy, washed, stems and leaves chopped separately
• 1 tablespoon olive oil
• 1 tablespoon finely grated fresh ginger
• 1 clove garlic, minced
• 2 tablespoons lime juice
• 20 g unsalted peanuts, chopped
• 2 tablespoons water
• black pepper, to taste

Let’s cook

1. Cut the tofu into 2 cm cubes and pat dry again. Heat the oil in a large nonstick skillet over medium heat.
2. Brown the tofu for 10–12 minutes, turning gently to color several sides. Add ginger and garlic and stir for 30 seconds.
3. Add bok choy stems and the measured water. Cover for 3 minutes, then add the leaves and cook uncovered for 2–3 minutes until tender.
4. Finish with lime juice and pepper. Divide into two bowls and scatter the peanuts over them.

A brothy supper with silken tofu, fine cabbage ribbons and peanut butter.

Keto-friendly · Sodium-conscious · Gluten-free · Dairy-free · Vegan

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 350 g plain silken tofu, For this recipe: Use a gluten-free vegan product with no added salt or sugar. Follow package storage and cooking directions; nuts and seeds must be sold ready to eat.
• 250 g cabbage, finely shredded
• 35 g unsalted peanut butter, with no added sugar, For this recipe: Use a gluten-free vegan product with no added salt or sugar. Follow package storage and cooking directions; nuts and seeds must be sold ready to eat.
• 550 ml water
• 1 tablespoon fresh ginger, grated
• 1 tablespoon sesame oil
• 1 tablespoon lime juice
• 2 tablespoons fresh cilantro, chopped

Let’s cook

1. Wash and finely shred cabbage. Put water and ginger in a saucepan and bring to a simmer.
2. Whisk peanut butter with a ladle of hot water until smooth; stir back into the pan. Add cabbage and simmer covered for 6 minutes.
3. Drain and cube tofu gently. Add to soup and simmer another 5–6 minutes until cabbage is tender and tofu steaming throughout. Stir in sesame oil, lime juice and cilantro and divide evenly.

Steamed, butterflied eggplant pan-seared and basted in a sweet soy glaze.

Vegan · Dairy-free

Adapted from a written source · Not kitchen-tested by Galley

Ingredients

• 16 oz Chinese or Japanese eggplant
• 3 scallions
• 1 plain nori sheet
• 1 teaspoon sesame seeds
• 2 cups cooked rice, hot
• 1 tablespoon vegetable oil
• 3 tablespoons mirin
• ⅓ cup hot water
• 1 teaspoon vegan kombu dashi powder
• 2 tablespoons light soy sauce
• 1 tablespoon pure maple syrup
• ½ teaspoon granulated sugar

Let’s cook

1. Whisk mirin, water, vegan dashi, soy sauce, syrup and sugar. Cut eggplant into 4–5-inch sections; steam 8–10 minutes until tender, then cool enough to handle.
2. Slit each section lengthwise without cutting through the skin. Make shallow side slits so it opens flat; gently score flesh. Heat most oil in a nonstick skillet and sear cut-side down until golden.
3. Turn and spoon sauce over flesh a little at a time. Turn again carefully to absorb the glaze. Pan-char scallions with remaining oil. Place hot rice and nori in bowls; add eggplant, scallions and sesame.

Thin crumbed cutlets with a sharp lemon-caper sauce.

Gluten-free

Adapted from a written source · Not kitchen-tested by Galley

Ingredients

• 16 oz boneless skinless chicken breast
• black pepper, to taste
• 2 large egg whites
• 1 teaspoon water
• ⅔ cup gluten-free seasoned breadcrumbs
• 1 tablespoon olive oil
• 1 tablespoon whipped butter
• 1 lemon, juiced; halves reserved
• ¼ cup dry white wine
• ½ cup gluten-free reduced-sodium chicken broth
• 1 tablespoon gluten-free capers

Let’s cook

1. Cut chicken into four cutlets and pound to ¼-inch thickness. Season with pepper. Beat whites with water; dip chicken in whites, then crumbs.
2. Brush chicken with oil. Pan-fry over medium-low heat, roughly 2–3 minutes per side, extending until 165°F / 74°C. Remove.
3. Clean pan. Add butter, lemon juice and halves, wine and broth. Boil until halved. Discard lemon halves, add capers and spoon over chicken.

Soft cheese-and-spinach dumplings gently simmered and finished in sage butter.

Gluten-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 250 g gluten-free ricotta, well drained
• 125 g plain cooked spinach, squeezed dry
• 1 large egg
• 30 g gluten-free Parmesan, finely grated
• 50 g gluten-free white rice flour — dough
• 20 g gluten-free cornstarch
• ¼ teaspoon salt
• ⅛ teaspoon ground nutmeg
• 20 g gluten-free white rice flour — dusting
• 30 g unsalted butter
• 6 fresh sage leaves

Let’s cook

1. Finely chop squeezed spinach. Mix ricotta, spinach, egg, Parmesan, dough rice flour, cornstarch, salt and nutmeg. Chill 30 minutes until firm enough to shape.
2. Dust a tray with the dusting flour. With lightly floured hands form 16 small ovals at original yield. Bring a wide pan of water to a very gentle simmer; avoid a rolling boil. Cook one test dumpling first. If it breaks up, fold a little reserved dusting flour into the remaining dough.
3. Poach dumplings in batches until they float, then about 3 minutes longer, checking a center reaches 160°F / 71°C. Lift gently with a slotted spoon. Melt butter with sage until fragrant and spoon over the drained dumplings.

Pasta layered with spiced tomato beef, cool yogurt and paprika butter.

Gluten-free

Adapted from a written source · Not kitchen-tested by Galley

Ingredients

• 300 g dry gluten-free short pasta
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 tablespoons gluten-free tomato paste
• 450 g raw lean ground beef
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 teaspoon ground cumin
• 4 teaspoons paprika
• 2 teaspoons dried oregano
• ½ teaspoon red pepper flakes
• 2 medium tomatoes, puréed
• 200 g plain gluten-free whole-milk yogurt
• ½ tablespoon lemon juice
• 2 tablespoons unsalted butter
• 2 teaspoons dried mint

Let’s cook

1. Soften onion in half the oil. Add half the garlic and tomato paste for 1 minute, then brown beef. Add salt, pepper, cumin, half the paprika, oregano, flakes and tomatoes; simmer 7 minutes, reaching 160°F / 71°C.
2. Cook pasta according to its package. Mix yogurt, remaining garlic and lemon separately.
3. Warm butter and remaining oil; stir in mint and remaining paprika for 10 seconds. Layer drained pasta, beef, yogurt and herb butter in bowls.

Tender green beans and potatoes in a generous tomato-olive-oil sauce.

Vegan · Dairy-free

Adapted from a written source · Not kitchen-tested by Galley

Ingredients

• ½ cup olive oil
• 1 large yellow onion, chopped
• 5 cloves garlic, minced
• 1 teaspoon ground cumin
• 2 teaspoons dried oregano
• 28 oz plain canned whole tomatoes
• 1 cup water
• 1 bay leaf
• 24 oz green beans, trimmed and cut
• 16 oz Yukon Gold potatoes, diced
• kosher salt, To taste
• ground black pepper, To taste
• 2 tablespoons lemon juice
• ½ cup fresh parsley, chopped

Let’s cook

1. Heat oven to 300°F / 149°C. Soften onion in half the oil 5 minutes. Add garlic, cumin and oregano; stir 2 minutes.
2. Add tomatoes, breaking them up, water, bay, beans and potatoes. Season and simmer 15 minutes. Cover and bake about 35 minutes until vegetables are fork-tender; add water if drying.
3. Remove bay leaf and stir in lemon, parsley and remaining oil. Serve as a light main; refrigerate leftovers promptly.

A milk-based chowder with haddock and sweetcorn.

Gluten-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 450 g raw haddock fillet, cut into chunks, For pregnancy: use the listed species and raw/cooked/canned form; follow the recipe cooking and weekly portion notes
• 400 g potatoes, diced
• 200 g plain frozen corn
• 1 onion, chopped
• 1 tablespoon olive oil
• 500 ml low-sodium vegetable broth, For this recipe: For gluten-free cooking, choose a product labeled gluten-free.
• 300 ml pasteurized milk, For pregnancy: choose dairy made with pasteurized milk or cream
• 1 tablespoon cornstarch
• ½ teaspoon dried thyme

Let’s cook

1. Soften onion in oil for 5 minutes. Add scrubbed diced potatoes, broth and thyme. Simmer 12–15 minutes until potatoes are almost tender.
2. Whisk cornstarch into cold milk and stir into the pot with corn. Simmer gently for 5 minutes, stirring, and follow the corn's package cooking instructions.
3. Add haddock and simmer 5–7 minutes until it reaches 145°F / 63°C and flakes easily. Stir gently to keep some pieces whole.

Sweet potato wedges and pork tenderloin roasted with rosemary.

Sodium-conscious · Gluten-free · Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 500 g raw pork tenderloin
• 700 g sweet potatoes
• 250 g green beans
• 1 tablespoon olive oil
• 1 teaspoon dried rosemary
• 1 tablespoon lemon juice
• black pepper, to taste

Let’s cook

1. Heat oven to 400°F / 200°C. Cut sweet potatoes into 2 cm wedges, toss with half the oil and roast on a tray for 15 minutes.
2. Rub pork with remaining oil, rosemary and pepper. Add it to the tray with trimmed green beans; roast for another 20–25 minutes until pork reaches 145°F / 63°C and vegetables are tender.
3. Rest pork on a clean board for at least 3 minutes. Slice and serve with vegetables and lemon juice, dividing into four portions.

A vegetable-noodle soup made with the creator’s stovetop option.

Keto-friendly · Sodium-conscious · Gluten-free · Dairy-free · Vegan

Adapted from a written source · Not kitchen-tested by Galley

Ingredients

• 1 tablespoon olive oil
• 200 g plain firm tofu
• 130 g celery, sliced
• 75 g carrot, sliced
• 140 g cabbage, shredded
• 200 g plain shirataki noodles, no added salt; rinse and prepare as directed
• 2 cups no-salt-added vegetable broth
• 1 cup water
• 1 tablespoon salt-free poultry seasoning, herbs only, no meat or bouillon
• 1 teaspoon fresh ginger, grated
• 1 teaspoon garlic, minced

Let’s cook

1. Wash and slice vegetables; drain and cube tofu. Rinse noodles and follow any package boiling instructions.
2. Combine all ingredients in a lidded saucepan. Bring to a simmer, then cook gently for 20–25 minutes until vegetables are tender and tofu is hot throughout.
3. Cut long noodles if preferred and divide into three bowls. Allow extra time if the noodle package requires it.

Small pieces of pork stir-fried with garlic, chilies and basil.

Dairy-free

Adapted from a source video · Not kitchen-tested by Galley

Ingredients

• 300 g raw pork tenderloin, cut into small pieces
• 3 teaspoons fish sauce
• 1 tablespoon dairy-free oyster sauce
• 1 tablespoon soy sauce
• 2 tablespoons water
• 1½ teaspoons granulated sugar
• 1 Thai chili
• 5 cloves garlic
• ¼ cup mild red chili, chopped
• ¼ medium onion, diced
• 1½ cups holy basil leaves
• 2 tablespoons vegetable oil
• 2 cups cooked jasmine rice

Let’s cook

1. Mix pork with one-third of the fish sauce. Combine remaining fish sauce, oyster sauce, soy, water and sugar. Pound chilies and garlic into a coarse paste.
2. Sear pork in half the oil until browned and 145°F / 63°C; rest on a clean plate for 3 minutes. Cook chili paste in remaining oil 2 minutes; add onion for 1 minute.
3. Return pork with sauce and toss until hot. Turn off heat, fold in basil and serve over rice. Reheat any leftover rice to 165°F / 74°C.

Thin beef, potatoes and shirataki simmered in a sweet dashi broth.

Dairy-free

Adapted from a source video · Not kitchen-tested by Galley

Ingredients

• 250 g onion, cut into wedges
• 127 g carrot, cut into chunks
• 546 g Yukon Gold potatoes, peeled and quartered
• 8 snow peas
• 200 g plain shirataki noodles, drained
• 8 oz thinly sliced raw beef ribeye
• 1 tablespoon vegetable oil
• 2 cups dairy-free prepared dashi
• 4 tablespoons mirin
• 4 tablespoons dairy-free soy sauce
• 2 tablespoons sake
• 1 tablespoon granulated sugar

Let’s cook

1. Blanch snow peas in boiling water for 1 minute; lift out. Rinse and blanch shirataki for 1 minute, drain and cut shorter. Briefly soak potatoes in water, then drain.
2. Soften onion in oil in a 4-quart pot, add beef and stir until no longer pink. Add potatoes, carrot, noodles and dashi; add water if needed to nearly cover. Bring to a simmer and skim foam.
3. Stir in mirin, soy, sake and sugar. Lay a parchment circle with a central vent on the food as a drop lid. Simmer gently 12–20 minutes until potatoes are tender and beef is cooked through, at least 145°F / 63°C for 3 minutes.
4. Remove lid and rest 30 minutes. Add snow peas, reheat to a simmer and serve. Refrigerate leftovers within 2 hours.

Thin pork loin and onions coated in a ginger-soy pan sauce.

Dairy-free

Adapted from a source video · Not kitchen-tested by Galley

Ingredients

• 2 tablespoons dairy-free soy sauce
• 2 tablespoons mirin
• 2 tablespoons sake — sauce
• 1 teaspoon granulated sugar
• 1 tablespoon fresh ginger juice, divide equally between sauce and pork
• 2 teaspoons fresh ginger, grated, optional
• ½ onion
• 12 oz raw pork loin, sliced 3 mm thick
• 1 tablespoon sake — pork
• 1 tablespoon all-purpose flour
• 2 tablespoons vegetable oil
• black pepper, to taste, optional

Let’s cook

1. Grate 1 tablespoon from the onion half; slice the rest. Mix grated onion, soy, mirin, sauce sake, sugar, half the ginger juice and optional grated ginger.
2. Coat pork with remaining juice and pork sake for 5 minutes; dust lightly with flour. Brown both sides in some oil, using batches; transfer to a plate.
3. Use remaining oil to soften sliced onion 6–8 minutes. Return pork and all plate juices; add sauce and simmer until glossy and pork reaches 145°F / 63°C. Rest 3 minutes before serving; season with optional pepper.

A slow, flour-free braise with game meat, mushrooms and a little cream.

Keto-friendly

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 700 g raw boneless venison shoulder, cubed
• 300 g mushrooms, quartered
• 80 g onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon culinary juniper berries, crushed
• 1 teaspoon dried thyme
• 1 bay leaf
• 500 ml unsweetened beef stock
• 100 ml heavy cream
• ½ teaspoon ground black pepper
• ¼ teaspoon salt

Let’s cook

1. Brown venison in half the oil in batches in a heavy lidded pot. Remove to a plate; soften onion and garlic in remaining oil 5 minutes.
2. Add meat, stock, juniper, thyme, bay, pepper and salt. Cover and simmer gently for 2–2½ hours, adding a little water if the pot gets dry, until fork-tender and at least 160°F / 71°C.
3. Add mushrooms for the final 25 minutes. Remove bay, stir in cream and simmer uncovered 5 minutes. The sauce remains a thin broth, not a flour-thickened gravy.

Cooked kidney beans simmered with a coconut and ground-spice paste.

Vegan · Dairy-free

Adapted from a source video · Not kitchen-tested by Galley

Ingredients

• 1½ cups canned kidney beans, drained and rinsed
• ½ cup fresh grated coconut
• 1 tablespoon coriander seeds
• 1 teaspoon black peppercorns
• 3 dried Kashmiri chilies
• ¼ cup water — paste
• 2 teaspoons coconut oil
• 1 teaspoon cumin seeds
• 5 fresh curry leaves
• 1 red onion, finely chopped
• 1½ teaspoons salt
• ½ cup water — sauce
• 1 cup unsweetened coconut milk
• 1½ tablespoons fresh cilantro, chopped

Let’s cook

1. Blend coconut, coriander seeds, peppercorns, chilies and paste water into a smooth paste, scraping down as needed.
2. Heat oil; briefly sizzle cumin and curry leaves. Soften onion, add paste, salt and sauce water, then cook gently 3–4 minutes, stirring.
3. Add cooked beans and coconut milk. Simmer gently 5 minutes until hot, then stir in cilantro. Rice is a separate accompaniment.

Tender coffee-and-soybean-paste pork sliced for cabbage-leaf wraps.

Dairy-free

Adapted from a source video · Not kitchen-tested by Galley

Ingredients

• 16 oz napa cabbage leaves
• ¼ cup granulated sugar
• ¼ cup white vinegar
• 1 tablespoon kosher salt
• ¾ cup water — cabbage
• 48 oz raw pork belly
• 1 large onion, quartered
• 2 tablespoons fresh ginger, sliced
• 12 cloves garlic
• 2 tablespoons dairy-free doenjang
• 1 tablespoon brown sugar
• 1 tablespoon plain instant coffee granules
• 10 cups water — pork

Let’s cook

1. Mix cabbage sugar, vinegar, salt and water. Toss leaves in the brine and refrigerate 1–2 hours, turning every 15 minutes until pliable. Drain and gently squeeze; keep cold.
2. Place pork and remaining ingredients in a large pot with room for the water to cover the meat. Bring to a boil, then cover partially and simmer about 1 hour, turning once. Lower heat and cook another 15 minutes or until tender and at least 145°F / 63°C. Rest the pork at least 3 minutes before slicing.
3. Cut across the pork into thin slices and serve with cabbage for small wraps. This version omits the original raw-oyster salad and fermented-shrimp dip. Refrigerate pork and cabbage separately in shallow containers within 2 hours.

Small tender octopus pieces quickly tossed through a spicy vegetable sauce.

Gluten-free · Dairy-free

Adapted from a source video · Not kitchen-tested by Galley

Ingredients

• 800 g cleaned raw baby octopus
• ½ onion, sliced
• 400 g cabbage, chopped
• 50 g carrot, sliced
• 3 scallions, sliced
• 4 tablespoons gluten-free vegan gochujang
• 1½ tablespoons gochugaru
• 1½ tablespoons toasted sesame oil
• 2 tablespoons gluten-free tamari
• 2 tablespoons corn syrup
• 1 teaspoon ground black pepper
• 1½ tablespoons garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon vegetable oil

Let’s cook

1. Blanch octopus in a large pot of boiling water for 1 minute, drain and cut into bite-sized pieces. Mix chili paste, flakes, sesame oil, tamari, syrup, pepper, garlic and ginger.
2. Stir-fry onion in vegetable oil for 2–3 minutes, then carrot for 2–3 minutes. Add cabbage and sauce; cook until cabbage softens.
3. Add octopus and scallions; stir-fry until octopus is opaque and reaches 145°F / 63°C, about 2–3 minutes depending on size. Rice is separate.

Marinated chicken tossed with dried chilies, Sichuan pepper and a sharp vinegar sauce.

Dairy-free

Adapted from a source video · Not kitchen-tested by Galley

Ingredients

• 24 oz raw boneless skinless chicken thighs, cubed
• 1 tablespoon dairy-free oyster sauce — marinade
• 1 tablespoon soy sauce
• 2 tablespoons Chinese cooking wine
• 1 large egg white
• 1½ tablespoons cornstarch — marinade
• 5 cloves garlic, sliced
• 3 scallions, cut into short lengths
• 1 fresh ginger, 2 inches long, sliced
• ½ cup whole dried red chilies, cut into pieces
• ½ cup toasted unsalted peanuts
• 2 tablespoons Chinese black vinegar
• 2 tablespoons dairy-free oyster sauce — sauce
• 1½ tablespoons granulated sugar
• 1 tablespoon dark soy sauce
• 1 teaspoon cornstarch — sauce
• 1 teaspoon ground Sichuan pepper
• 2 tablespoons vegetable oil

Let’s cook

1. Mix chicken with marinade oyster sauce, ordinary soy sauce, wine, egg white and marinade starch. Refrigerate 20 minutes. Separately mix vinegar, sauce oyster sauce, sugar, dark soy and sauce starch.
2. Heat oil in a wide skillet. Brown chicken, then stir-fry 2–3 minutes. Add garlic, ginger and scallion whites for 1–2 minutes; add chilies and Sichuan pepper for 30 seconds.
3. Add sauce and toss 2–3 minutes until thickened and chicken reaches 165°F / 74°C. Fold in scallion greens and peanuts. Rice is separate.

Coconut-milk stroganoff sauce with gluten-free pasta.

Gluten-free · Dairy-free · Vegan

Adapted from a written source · Not kitchen-tested by Galley

Ingredients

• 2 tablespoons olive oil
• 1 small onion
• 450 g mushrooms, sliced
• 5 cloves garlic, sliced
• 1 tablespoon dried thyme
• ½ teaspoon dried sage
• 1 tablespoon sherry vinegar
• 400 ml unsweetened canned coconut milk
• 1 teaspoon Dijon mustard
• 225 g gluten-free brown-rice pasta
• ¼ teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Let’s cook

1. Cook pasta according to its package in unsalted water; drain.
2. Meanwhile soften diced onion in half the oil for 6–7 minutes. Add remaining oil, mushrooms, garlic and herbs; cook 5–7 minutes until mushrooms are tender.
3. Add coconut milk and mustard. Simmer gently for 2–3 minutes, then stir in vinegar and pepper. Toss with pasta and finish with parsley.

A slow, warmly spiced lamb pot with dried apricots and a small rice portion.

Sodium-conscious · Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 600 g raw boneless lamb shoulder, cubed
• 1 tablespoon olive oil
• 150 g onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• ½ teaspoon ground cinnamon
• 400 g no-salt-added chopped tomatoes
• 300 ml unsalted vegetable broth
• 80 g unsweetened dried apricots, halved
• ¾ cup dry basmati rice
• 1½ cups water
• 2 tablespoons fresh parsley, chopped

Let’s cook

1. Brown lamb in oil in a heavy lidded pot; transfer to a plate. Soften onion, add garlic and spices, then tomatoes and stock.
2. Return lamb and its juices. Cover and simmer very gently for 1½ hours, stirring occasionally. Add apricots and cook another 30–45 minutes until lamb is fork-tender; add hot water if needed.
3. Near serving time, rinse rice and cook covered in the measured water for about 15 minutes, then stand 10 minutes off heat. Divide rice and lamb among bowls, finishing with parsley.

A slow covered lamb braise with ginger, cumin and a little preserved lemon.

Keto-friendly · Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 700 g raw boneless lamb shoulder, cubed
• 1 tablespoon olive oil
• 1 small onion, sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cumin
• ½ teaspoon ground turmeric
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground black pepper
• 500 ml dairy-free beef broth
• 80 g pitted green olives, drained
• 1 tablespoon preserved lemon rind, rinsed and chopped
• 2 tablespoons fresh cilantro, chopped

Let’s cook

1. Heat oven to 325°F / 163°C. Pat lamb dry. In a heavy oven-safe covered pot, brown it in oil in batches; remove.
2. Soften onion 5 minutes. Stir in garlic, ginger and spices for 30 seconds. Add broth, scraping the base, then return lamb. Bring to a simmer, cover and transfer to the oven.
3. Braise 2–2½ hours until fork-tender, stirring occasionally and adding a little water if nearly dry. Stir in olives and lemon for the final 20 minutes. Lamb must pass 145°F / 63°C and is cooked well beyond that for tenderness.
4. Rest 5 minutes, skim excess surface fat and add cilantro. Chill leftovers in shallow containers within 2 hours.

Spiced chicken beneath parboiled basmati, finished gently under a tight lid.

Sodium-conscious

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 600 g raw unenhanced boneless skinless chicken thighs
• 150 g plain unsweetened yogurt
• 10 g fresh ginger, grated
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ¼ teaspoon ground turmeric
• ¼ teaspoon pure ground red chili
• 300 g dry basmati rice
• 200 g onion, thinly sliced
• 2 tablespoons unsalted butter
• 1 cinnamon stick
• 3 green cardamom pods
• 3 whole cloves
• 1 dried bay leaf
• 150 ml water
• ⅛ teaspoon saffron threads
• 3 tablespoons milk
• 2 tablespoons fresh mint, chopped
• 2 tablespoons fresh cilantro, chopped

Let’s cook

1. Cut chicken into bite-size pieces and coat with yogurt, ginger, garlic and ground spices. Refrigerate 30 minutes. Rinse rice, soak in water for 30 minutes and drain. Warm saffron in the milk.
2. In a heavy 4-quart pot, soften onions in butter for 12–15 minutes. Add whole spices and bay, stir briefly, then add chicken with its marinade. Cook gently, stirring, until every chicken piece reaches 165°F / 74°C. Add measured water and simmer. Meanwhile boil rice in plenty of unsalted water for 5–7 minutes until partly tender with a firm center, then drain.
3. Spread rice over chicken. Drizzle saffron milk and scatter herbs over it. Cover tightly and cook over very low heat about 20 minutes until rice is tender and steamy throughout. Rest off heat 10 minutes. Remove whole spices and bay as you portion. Refrigerate leftovers in shallow containers within 2 hours.

Soft polenta sheets baked around vegetables and a tomato-ricotta filling.

Gluten-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 250 g gluten-free quick-cooking polenta
• 1250 ml water
• ½ teaspoon salt
• 2 tablespoons olive oil
• 250 g fresh mushrooms, sliced
• 200 g fresh spinach
• 2 cloves garlic, minced
• 500 g gluten-free plain crushed tomatoes
• 1 teaspoon dried oregano
• ¼ teaspoon ground black pepper
• 250 g gluten-free ricotta
• 100 g gluten-free mozzarella, shredded

Let’s cook

1. Bring water and salt to a simmer; whisk in polenta and cook, stirring, until tender and thick, about 5–8 minutes or as its package directs. Divide across two oiled parchment-lined 8-inch square trays. Spread evenly and set about 20 minutes.
2. Heat remaining oil in a skillet. Cook mushrooms 6–8 minutes; add garlic and spinach, cooking until wilted and excess water evaporates. Simmer tomatoes with oregano and pepper 10 minutes.
3. Heat oven to 375°F / 190°C. In a deep 8-inch square baking dish holding at least 3 quarts, layer a little sauce, one polenta sheet, vegetables, ricotta and half the remaining sauce. Top with second sheet, remaining sauce and mozzarella. Bake 25–35 minutes until bubbling and 165°F / 74°C centrally. Rest 10 minutes; refrigerate leftovers promptly.

Tender root vegetables in a light milk sauce beneath a savory oat topping.

Sodium-conscious

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 500 g swede, peeled and diced
• 200 g carrots, diced
• 200 g leeks, washed and sliced
• 1 tablespoon olive oil
• 100 ml water
• 200 ml milk
• 20 g all-purpose flour — sauce
• 1 teaspoon unsalted ground mustard
• 1 teaspoon dried thyme
• ¼ teaspoon ground black pepper
• 60 g cold unsalted butter, cubed
• 80 g whole-wheat flour — topping
• 60 g rolled oats

Let’s cook

1. Heat oven to 375°F / 190°C. Soften leeks in oil in a covered saucepan for 5 minutes. Add swede, carrots and water; cover and simmer gently 20–25 minutes until tender, adding a splash of water if needed.
2. Whisk milk with sauce flour, mustard powder, thyme and pepper. Stir into vegetables and simmer 3–4 minutes until thickened. Transfer to a 2-liter baking dish.
3. Rub cold butter into whole-wheat flour until coarse crumbs form, then stir in oats. Scatter over filling and bake 25–30 minutes until topping is cooked and golden and filling bubbles. Rest 5 minutes.

Boneless chicken thighs and tender cabbage with a bright lemon finish.

Keto-friendly · Sodium-conscious · Gluten-free · Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 350 g raw boneless skinless chicken thighs, cut into 3 cm pieces; no added saline
• 300 g green cabbage, thinly sliced
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• ½ teaspoon dried thyme
• 60 ml water
• black pepper, to taste

Let’s cook

1. Heat the oil in a large skillet over medium heat. Add the chicken and brown for 5–6 minutes, turning once; it will finish cooking with the cabbage.
2. Add the cabbage, garlic, thyme, pepper and measured water. Cover and cook over medium-low heat for 10–14 minutes, stirring twice.
3. Check several of the largest chicken pieces reach 165°F / 74°C. Uncover and cook for another 2–3 minutes if excess liquid remains.
4. Stir in the lemon juice and serve the chicken and cabbage together.

Oven-roasted wings with a cool cucumber and dill salad.

Keto-friendly · Sodium-conscious · Gluten-free · Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 1000 g raw split chicken wings
• 400 g cucumber, sliced
• 1 tablespoon olive oil
• 2 tablespoons lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon dried dill
• black pepper, to taste

Let’s cook

1. Heat oven to 425°F / 220°C. Pat wings dry and toss with oil, garlic powder and black pepper. Spread on a lined tray with space between pieces.
2. Roast for 40–45 minutes, turning halfway, until browned and the thickest meat reaches 165°F / 74°C away from the bone.
3. Toss cucumber with half the lemon juice and the dill. Drizzle remaining lemon juice over cooked wings and divide wings and salad evenly into four portions.

Fully cooked shrimp and asparagus over quinoa with lemon and parsley.

Dairy-free · Gluten-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 200 g dry quinoa
• 500 ml water
• 450 g raw peeled shrimp, For pregnancy: use the listed species and raw/cooked/canned form; follow the recipe cooking and weekly portion notes
• 400 g fresh asparagus, trimmed
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 tablespoons lemon juice
• 2 tablespoons fresh parsley, chopped

Let’s cook

1. Rinse quinoa; bring it to a boil with water. Cover and simmer 15–20 minutes until tender, then rest 5 minutes.
2. Cut washed asparagus into short pieces. Cook in half the oil with a splash of water for 5 minutes until almost tender. Add garlic, remaining oil and shrimp.
3. Cook, turning shrimp, until opaque and firm throughout, reaching 145°F / 63°C. Toss with lemon and washed parsley and serve over quinoa.

Thin hot tempeh slices beside a crunchy cucumber and sesame salad.

Keto-friendly · Sodium-conscious · Gluten-free · Dairy-free · Vegan

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 300 g plain gluten-free soy tempeh, choose no-salt-added, without added grains; follow cooking directions; For this recipe: Use a gluten-free vegan product with no added salt or sugar. Follow package storage and cooking directions; nuts and seeds must be sold ready to eat.
• 200 g cucumber, diced
• 25 g tahini, For this recipe: Use a gluten-free vegan product with no added salt or sugar. Follow package storage and cooking directions; nuts and seeds must be sold ready to eat.
• 1 tablespoon olive oil
• 2 tablespoons lemon juice
• 1 tablespoon fresh dill, chopped
• 2 tablespoons water
• ½ teaspoon smoked paprika

Let’s cook

1. Slice tempeh 5 mm thick. Steam according to package directions, allowing at least 10 minutes for this recipe; choose a product whose stated cooking time fits. Wash and dice cucumber while it steams.
2. Mix tahini, water, half the lemon juice and dill; fold into cucumber. Keep the salad cold.
3. Heat oil in a wide skillet, add steamed tempeh and paprika and brown 2–3 minutes per side until hot throughout. Add remaining lemon juice and serve beside the salad. If the package requires longer cooking, allow that extra time.

Zucchini ribbons and browned tofu coated in a light almond sauce.

Keto-friendly · Sodium-conscious · Gluten-free · Dairy-free · Vegan

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 350 g plain firm tofu, For this recipe: Use a gluten-free vegan product with no added salt or sugar. Follow package storage and cooking directions; nuts and seeds must be sold ready to eat.
• 300 g zucchini
• 30 g unsalted almond butter, For this recipe: Use a gluten-free vegan product with no added salt or sugar. Follow package storage and cooking directions; nuts and seeds must be sold ready to eat.
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 2 tablespoons lemon juice
• 80 ml water
• 2 tablespoons fresh basil, chopped

Let’s cook

1. Drain and pat tofu dry, then slice into small thin pieces. Wash zucchini and shave into ribbons. Whisk almond butter with water and lemon juice.
2. Cook tofu in oil in a wide nonstick pan for 7–8 minutes, turning. Add garlic for 30 seconds, then zucchini and almond sauce.
3. Cook 3–4 minutes, tossing gently, until zucchini is tender and tofu hot throughout. Add basil and divide into two bowls; this dish includes no pasta.

Cod steamed in parchment with zucchini and a little butter.

Keto-friendly · Sodium-conscious · Gluten-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 300 g raw cod fillets, For pregnancy: use plain cod; review other fish species separately
• 250 g zucchini, thinly sliced
• 10 g unsalted butter, For pregnancy: choose butter made with pasteurized cream
• 1 tablespoon lemon juice
• 1 teaspoon dried dill
• black pepper, to taste

Let’s cook

1. Heat oven to 400°F / 200°C. Set two large parchment sheets on a tray and divide zucchini between their centers.
2. Place cod on top. Add butter in small pieces, lemon juice, dill and pepper. Fold and tightly crimp parchment into sealed parcels, leaving space above the fish.
3. Bake for 15–20 minutes. Open one parcel carefully away from your face and check that fish reaches 145°F / 63°C; return to the oven if needed. Serve with the zucchini and juices.

Pan-browned pork patties with cool rice noodles, crunchy vegetables and a lime dressing.

Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 500 g raw ground pork
• 2 tablespoons tender lemongrass, finely minced
• 2 cloves garlic, minced
• 1 tablespoon fish sauce — patties
• 1 teaspoon granulated sugar — patties
• 200 g dry rice vermicelli
• 200 g cucumber, sliced
• 150 g carrot, shredded
• ¼ cup fresh mint leaves
• 1 tablespoon vegetable oil
• 2 tablespoons lime juice
• 1 tablespoon fish sauce — dressing
• 2 teaspoons granulated sugar — dressing
• 4 tablespoons water
• 1 small red chili, finely chopped, optional

Let’s cook

1. Mix pork, lemongrass, garlic, patty fish sauce and patty sugar. Shape into twelve small patties at the original yield; refrigerate while preparing the other components.
2. Cook rice noodles according to their package, rinse cool and drain. Mix lime, dressing fish sauce, dressing sugar, water and optional chili. Divide noodles, cucumber, carrot and mint among bowls.
3. Heat oil in a skillet over medium heat. Cook patties about 3–4 minutes per side, working in batches, until centers reach 160°F / 71°C. Divide over noodles and spoon dressing on top.

A lentil-vegetable filling beneath a simple mashed potato topping.

Sodium-conscious

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 180 g dried green lentils
• 700 g potatoes, peeled and cubed
• 250 g mushrooms, diced
• 150 g carrots, diced
• 400 g no-salt-added canned chopped tomatoes
• 1 tablespoon olive oil
• 100 ml milk
• 1 teaspoon dried thyme
• 700 ml water

Let’s cook

1. Simmer rinsed lentils in the measured water for 20–25 minutes until tender; drain. Meanwhile boil potatoes in a separate pan of unsalted water for 15–20 minutes, drain and mash with milk.
2. Heat oil in a skillet and cook mushrooms and carrot for 10 minutes. Add tomatoes, thyme and cooked lentils and simmer for 8 minutes. Heat oven to 400°F / 200°C.
3. Transfer filling to a baking dish, spread potato over the top and bake for 20 minutes until bubbling and the center reaches 165°F / 74°C. Rest 5 minutes and divide into four.

Tender onion halves filled with lentils and bulgur, baked in tomato sauce.

Sodium-conscious · Dairy-free · Vegan

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 4 large yellow onions
• 100 g dry brown lentils
• 60 g dry fine bulgur
• 100 ml boiling water — bulgur
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• ½ teaspoon black pepper
• 3 tablespoons fresh parsley, chopped
• 400 g no-salt-added crushed tomatoes
• 150 ml water — sauce

Let’s cook

1. Simmer lentils in plenty of unsalted water 20–25 minutes until tender; drain. Cover bulgur with its measured boiling water for 15 minutes. Heat oven to 375°F / 190°C.
2. Peel and halve onions from stem to root, leaving root ends attached. Simmer in water 12–15 minutes and drain. Scoop out centers, leaving two sturdy outer layers in each half. Chop the centers.
3. Cook chopped centers in oil 5 minutes, then add garlic, cumin and pepper. Mix with lentils, bulgur and parsley. Divide filling among eight onion shells at original yield.
4. Combine tomatoes and sauce water in a 9 × 13-inch dish. Nestle filled onions in sauce and cover. Bake 25 minutes, uncover and bake 10–15 minutes until onions are tender. Rest 5 minutes; spoon sauce over to serve.

Layers of roasted eggplant, lentil tomato sauce and a thick plant-milk topping.

Vegan · Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 600 g eggplant, sliced
• 2 tablespoons olive oil — eggplant
• 150 g dry brown lentils
• 1 tablespoon olive oil — sauce
• 150 g onion, chopped
• 2 cloves garlic, minced
• 400 g plain canned chopped tomatoes
• 1 teaspoon dried oregano
• ¼ teaspoon ground cinnamon
• ½ teaspoon salt — sauce
• 30 g olive oil — topping
• 30 g all-purpose flour
• 400 ml unsweetened plain soy milk
• 2 tablespoons nutritional yeast
• ⅛ teaspoon ground nutmeg
• ¼ teaspoon salt — topping
• ¼ teaspoon black pepper

Let’s cook

1. Heat oven to 425°F / 220°C. Brush eggplant with its oil and roast on lined trays 20–25 minutes, turning once, until soft. Meanwhile simmer lentils in plenty of water 20–25 minutes until tender; drain.
2. Soften onion in sauce oil 7 minutes. Add garlic, tomatoes, oregano, cinnamon and sauce salt; simmer 10 minutes, then stir in lentils. Sauce should be thick, not watery.
3. In a saucepan heat topping oil, stir in flour for 1 minute, then gradually whisk in soy milk. Simmer, stirring, until thick. Add yeast, nutmeg, topping salt and pepper.
4. Reduce oven to 375°F / 190°C. Layer half the eggplant, all lentil sauce and remaining eggplant in an 8-inch square deep baking dish. Spread topping over. Bake 25–30 minutes until bubbling and center reaches 165°F / 74°C. Rest 10 minutes before serving.

A sliceable plant-based loaf with mushrooms, oats and a tangy glaze.

Vegan · Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 200 g dry green or brown lentils, rinsed
• 600 ml water — lentils
• 2 tablespoons ground flaxseed
• 6 tablespoons water — flax binder
• 1 tablespoon olive oil
• 100 g onion, finely diced
• 200 g mushrooms, finely chopped
• 100 g carrot, grated
• 80 g unsalted walnuts, finely chopped
• 80 g plain rolled oats
• 1 teaspoon dried thyme
• ½ teaspoon black pepper
• 2 tablespoons plain tomato puree — glaze
• 1 tablespoon apple cider vinegar — glaze
• 1 tablespoon pure maple syrup — glaze

Let’s cook

1. Simmer lentils in their water for 25–30 minutes until tender, adding water if needed. Drain thoroughly and mash about two-thirds. Mix flaxseed with its water and leave for 10 minutes.
2. Heat oven to 375°F / 190°C. Line a 9 × 5-inch loaf pan with parchment. Cook onion, mushrooms and carrot in oil for 10–12 minutes until softened and excess moisture has evaporated.
3. Combine lentils, flax mixture, vegetables, walnuts, oats, thyme and pepper. Press firmly into the pan. Mix glaze ingredients and spread over the top.
4. Bake 45–50 minutes until firm and steaming through the center. Rest in the pan for 15 minutes before lifting and slicing into six portions. Refrigerate leftovers within 2 hours and reheat to 165°F / 74°C.

Grilled flank steak sliced across the grain.

Keto-friendly · Dairy-free

Adapted from a source video · Not kitchen-tested by Galley

Ingredients

• 24 oz raw flank steak
• ⅓ cup olive oil
• 3 limes, juiced
• 4 cloves garlic, minced
• ½ cup fresh cilantro, chopped
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• salt, to taste
• black pepper, to taste

Let’s cook

1. Mix oil, lime juice, garlic, cilantro, cumin, chili powder, salt and pepper. Coat steak in a nonreactive covered dish and refrigerate 1–4 hours.
2. Heat a grill to medium-high. Remove steak and discard used marinade. Grill around 5–7 minutes per side, checking for at least 145°F / 63°C at the thickest point.
3. Rest 5 minutes before slicing thinly across the grain. The source yield is six small meat portions; tortillas and fries shown with the video are not included.

A blended spinach-broccoli broth with warm tofu cubes.

Keto-friendly · Sodium-conscious · Gluten-free · Dairy-free · Vegan

Adapted from a written source · Not kitchen-tested by Galley

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons salt-free curry powder
• 1 tablespoon fresh ginger, grated
• 2 cloves garlic, minced
• 240 g fresh spinach
• 120 g broccoli florets
• 1000 ml no-salt-added vegetable broth
• 425 g plain firm tofu

Let’s cook

1. Warm oil with curry powder, ginger and garlic for 1 minute. Add washed spinach and small broccoli florets; cover and cook 6–8 minutes until tender, with a splash of broth if dry.
2. Add remaining broth. Take off heat and blend carefully with an immersion blender, keeping the blade submerged.
3. Return to a simmer, add drained tofu cubes and cook covered about 15 minutes until steaming throughout. Divide among four bowls.

A small macaroni bake with broccoli, cheddar and cooked lobster.

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 220 g dry elbow macaroni
• 300 g fresh broccoli, cut into small florets
• 300 g cooked American lobster meat, For pregnancy: use the listed species and raw/cooked/canned form; follow the recipe cooking and weekly portion notes
• 25 g pasteurized butter, For pregnancy: choose dairy made with pasteurized milk or cream
• 25 g all-purpose flour
• 400 ml pasteurized milk, For pregnancy: choose dairy made with pasteurized milk or cream
• 60 g pasteurized cheddar, grated, For pregnancy: choose dairy made with pasteurized milk or cream
• ¼ teaspoon black pepper

Let’s cook

1. Heat oven to 375°F / 191°C. Cook macaroni 2 minutes less than the package time, adding washed broccoli for the last 3 minutes. Drain.
2. Melt butter in a saucepan, stir in flour for 1 minute, then gradually whisk in milk. Simmer, stirring, until thick. Take off heat and melt in cheddar; add pepper.
3. Combine sauce, pasta, broccoli and safely stored cooked lobster in a baking dish. Bake 20–25 minutes until bubbling and 165°F / 74°C at the center.

Brown rice with sweet peas and fully cooked American lobster meat.

Gluten-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 200 g dry brown rice
• 500 ml water
• 450 g raw American lobster tail meat, removed from shells, For pregnancy: use the listed species and raw/cooked/canned form; follow the recipe cooking and weekly portion notes
• 200 g frozen peas
• 1 tablespoon pasteurized butter, For pregnancy: choose dairy made with pasteurized milk or cream
• 1 leek, finely sliced
• 2 tablespoons lemon juice
• 1 tablespoon fresh dill, chopped

Let’s cook

1. Cook brown rice in measured water for its package time, usually 30–40 minutes.
2. Wash leek layers carefully. Soften leek in butter for 5–7 minutes, add peas and a splash of water, then cover and cook according to the peas' package.
3. Cut raw lobster into even pieces and add to the skillet. Cook gently, turning, until pearly, opaque and 145°F / 63°C throughout. Fold in hot rice, lemon and washed dill.

Firm tofu warmed in a spicy fermented-bean sauce with minced pork.

Dairy-free

Adapted from a source video · Not kitchen-tested by Galley

Ingredients

• 400 g firm tofu, cubed
• 1 cup raw ground pork, loosely packed
• ¼ cup fresh shiitake mushrooms, chopped
• 3 cloves garlic, minced
• 1 scallion, sliced
• 1½ tablespoons dairy-free doubanjiang
• 2 teaspoons granulated sugar
• 1½ tablespoons soy sauce
• 1½ cups water — sauce
• 1 teaspoon ground Sichuan pepper
• 2½ tablespoons cornstarch
• 4 tablespoons cold water — slurry
• 1 tablespoon vegetable oil

Let’s cook

1. Brown pork in oil, breaking it up. Add garlic, mushrooms and white parts of scallion; cook 2 minutes.
2. Stir in bean paste, sugar, soy and Sichuan pepper for 1 minute. Add tofu and sauce water; simmer gently until pork reaches 160°F / 71°C and tofu is hot.
3. Mix cornstarch with slurry water and stir into the bubbling sauce. Cook 1–2 minutes until thickened; scatter green scallion tops over it. Rice is separate.

A vegan ewa-agoyin-style bean dish with slow-cooked pepper and onion.

Vegan · Dairy-free

Adapted from a source video · Not kitchen-tested by Galley

Ingredients

• 454 g dry black-eyed peas
• 8 cups water — beans
• ¾ cup mild dried California chile pieces
• 2 dried red bell peppers
• 1 large onion, half chopped and half sliced
• 1 teaspoon fresh ginger, grated
• ¼ cup water — sauce
• 2 vegan vegetable bouillon cubes
• ½ cup red palm oil

Let’s cook

1. Cover dried peppers with boiling water and soak 2 hours. Meanwhile rinse peas; simmer in bean water 2–2½ hours until very soft, adding hot water if needed. Mash.
2. Drain peppers and blend with chopped onion, ginger and sauce water.
3. Warm palm oil over medium heat without smoking. Cook sliced onion 10–15 minutes until brown, not burnt. Add pepper paste and cook 10 minutes; crumble in cubes and cook 5–10 minutes more until darkened.
4. Spoon sauce over beans. Refrigerate leftovers promptly.

Turkey-and-rice meatballs simmered in vegetable broth.

Adapted from a written source · Not kitchen-tested by Galley

Ingredients

• 2 tablespoons uncooked white rice
• ¼ cup grated carrot
• ½ cup finely chopped onion, divided
• 1¼ cups finely chopped tomato, divided
• 1 large egg
• ½ teaspoon salt
• ¼ teaspoon dried oregano
• ¼ teaspoon dried mint, optional
• 8 oz raw ground turkey
• ¼ cup plain bread crumbs, optional
• 2 teaspoons vegetable oil
• 6 cups low-sodium vegetable broth
• ½ teaspoon dried oregano
• ¼ teaspoon garlic powder, optional
• 2 cups chopped carrot and zucchini

Let’s cook

1. Mix uncooked rice, grated carrot, one-quarter cup each of onion and tomato, egg, salt, the measured oregano, optional mint, turkey and optional breadcrumbs. Shape into approximately 1½-inch balls.
2. Soften remaining onion and tomato in oil for 1 minute. Add broth, remaining oregano and optional garlic, then bring to a boil.
3. Lower in meatballs and simmer 20 minutes. Add chopped vegetables and cook 10–15 minutes more, until vegetables and rice are tender and the centers of meatballs reach 165°F / 74°C.

Ground beef and sweet potato in a tomato curry with peas and rice.

Dairy-free · Gluten-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 400 g raw lean ground beef
• 400 g sweet potatoes, peeled and diced
• 150 g frozen peas
• 1 can chopped tomatoes (400 g can)
• 1 onion, chopped
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• ½ teaspoon ground turmeric
• 200 ml water
• 180 g dry basmati rice

Let’s cook

1. Soften onion in oil for 5 minutes. Add beef and break up while browning to 160°F / 71°C. Stir in spices, scrubbed diced sweet potatoes, tomatoes and measured water.
2. Cover and simmer 20–25 minutes until potatoes are tender. Add peas and simmer for their package cooking time, usually another 5–7 minutes.
3. Meanwhile cook rice in a separate pan according to its package. Divide rice and curry among four bowls.

Thin beef strips briefly pan-fried and coated in a sweet soy-oyster glaze.

Dairy-free

Adapted from a source video · Not kitchen-tested by Galley

Ingredients

• 24 oz raw beef steak, thinly sliced
• 8 cloves garlic, minced
• 3 tablespoons Shaoxing cooking wine
• 1½ tablespoons cornstarch
• 1 teaspoon baking soda
• 1 large egg white
• 6 scallions, cut into short lengths
• 2 tablespoons dairy-free oyster sauce
• 3 tablespoons soy sauce
• 2 tablespoons granulated sugar
• ¼ cup dried whole red chilies
• 3 tablespoons vegetable oil
• ¼ teaspoon ground black pepper

Let’s cook

1. Marinate beef with wine, starch, baking soda and egg white in the refrigerator for 20 minutes. Mix oyster sauce, soy, sugar and pepper separately.
2. Heat two-thirds of the oil in a wide skillet. Pan-fry beef in batches until browned, then lift out. Add remaining oil, garlic, scallion whites and chilies; stir about 1 minute.
3. Add sauce and beef; toss until beef reaches 145°F / 63°C. Add scallion greens, remove from heat and let stand 3 minutes. Remove whole chilies before serving; rice is separate.

Mushrooms and vegetables in a thick sauce over potato-cauliflower mash.

Vegan · Dairy-free

Adapted from a written source · Not kitchen-tested by Galley

Ingredients

• 2 teaspoons vegetable oil
• ½ medium onion, chopped
• 4 cloves garlic, chopped
• 10 oz mushrooms, sliced
• ¼ cup vegan vegetable broth — deglazing
• ¾ cup carrot, chopped
• 1 cup celery, chopped
• ¾ teaspoon dried thyme
• ¼ teaspoon garlic powder — stew
• 1 tablespoon vegan soy sauce
• 2 teaspoons plain tomato paste
• ½ cup vegan vegetable broth — stew
• 1 tablespoon cornstarch
• 3 tablespoons water
• 1 cup baby spinach
• 300 g potatoes, peeled and cubed
• 1 cup cauliflower florets, heaped cup
• 1 tablespoon olive oil — mash
• 4 tablespoons unsweetened plain soy milk
• ¼ teaspoon salt
• ¼ teaspoon garlic powder — mash
• ¼ teaspoon black pepper

Let’s cook

1. Boil potatoes and cauliflower in water about 12–15 minutes until very tender; drain. Meanwhile soften onion and garlic in vegetable oil in a wide lidded pan. Add carrots and celery for 3 minutes, then mushrooms, thyme, stew garlic powder and deglazing broth.
2. Cover and simmer 8–10 minutes until vegetables are tender. Stir in tomato paste, soy sauce and remaining broth. Mix cornstarch with measured cold water, stir in and simmer until thick. Wilt spinach in sauce.
3. Mash drained potato and cauliflower with olive oil, soy milk, salt, mash garlic powder and pepper. Serve stew over mash in three small portions at original yield.

A baked mushroom, lentil and walnut filling wrapped in crisp puff pastry.

Vegan · Dairy-free

Adapted from a written source · Not kitchen-tested by Galley

Ingredients

• 60 g dry brown lentils
• 1 tablespoon olive oil — filling
• 1 small yellow onion, chopped
• 6 cloves garlic, chopped
• 227 g fresh mixed mushrooms, finely chopped
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon plain paprika
• ¼ teaspoon ground black pepper
• 1 teaspoon kosher salt
• 110 g unsalted walnuts
• 2 tablespoons vegan white miso paste
• 2 tablespoons nutritional yeast
• 1 tablespoon tomato paste
• 1 tablespoon lemon juice
• 20 g vegan panko breadcrumbs
• 32 g all-purpose flour — filling
• 245 g vegan puff pastry
• 1 tablespoon all-purpose flour — rolling
• 1 tablespoon unsweetened soy milk
• 1 tablespoon olive oil — glaze

Let’s cook

1. Simmer lentils in water for 20–30 minutes until tender; drain and cool in the refrigerator. Sauté onion in filling oil 7–10 minutes, add garlic, mushrooms, herbs, paprika and pepper and cook until their moisture evaporates; add salt and cool. Toast walnuts in a dry skillet 3–5 minutes, cool and grind to crumbs.
2. Blend cooled lentils and mushroom mixture with miso, yeast, paste and lemon. Pulse in walnuts, panko and filling flour. Form a log roughly 7 by 4½ inches and no more than 1 inch tall at original yield on a lined tray. Bake at 375°F / 190°C for 35 minutes until firm; cool completely.
3. Thaw pastry per packet, keeping it cool. Roll on the measured flour to about 9 by 13 inches. Enclose the filling, seal seams and cut small steam vents. Mix soy milk and glaze oil, brush on pastry, then chill 15–20 minutes.
4. Bake at 375°F / 190°C for 25 minutes, then 425°F / 220°C about 10 minutes until puffed and golden and center about 200–205°F / 93–96°C. Rest 10 minutes before slicing. Refrigerate leftovers promptly.

Cod and shell-on mussels in a tomato-fennel broth without wine.

Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 250 g raw cod fillet, cut into chunks, For pregnancy: use the listed species and raw/cooked/canned form; follow the recipe cooking and weekly portion notes
• 1000 g fresh live mussels in shells, For pregnancy: use the listed species and raw/cooked/canned form; follow the recipe cooking and weekly portion notes
• 1 fennel bulb, sliced
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 can chopped tomatoes (400 g can)
• 400 ml low-sodium vegetable broth
• 4 slices whole-wheat bread

Let’s cook

1. Scrub mussels and remove beards. Discard cracked shells and any open mussels that do not close when tapped. Wash fennel; soften it in oil for 8 minutes. Add garlic, tomatoes and broth and simmer 10 minutes.
2. Add cod and cleaned mussels, cover and simmer 5–8 minutes. Cod must reach 145°F / 63°C; mussel flesh must be fully cooked and shells open. Discard mussels that remain closed.
3. Serve with toasted bread. Keep shell fragments out of bowls and use clean serving utensils.

Roasted vegetables and tofu with warm mustard seeds and lemon.

Keto-friendly · Sodium-conscious · Gluten-free · Dairy-free · Vegan

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 250 g radishes
• 250 g broccoli florets
• 350 g plain firm tofu
• 1½ tablespoons olive oil
• 2 teaspoons mustard seeds
• 2 tablespoons lemon juice
• 1 teaspoon fresh lemon zest
• 30 g unsalted almonds, sliced

Let’s cook

1. Heat oven to 425°F / 218°C. Wash radishes and quarter them. Drain tofu, cube it and toss both with one tablespoon oil; roast 15 minutes.
2. Add washed broccoli, remaining oil and mustard seeds. Toss and roast 15–20 minutes until vegetables are tender and tofu hot throughout.
3. Finish with lemon juice, zest and ready-to-eat almonds. Divide into two plates.

Oven-baked chicken with a crisp herb-and-oat coating.

Sodium-conscious

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 8 raw chicken drumsticks, no added salt, about 100 g each
• 120 g rolled oats
• 1 large egg
• 3 tablespoons plain yogurt
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• 2 tablespoons olive oil

Let’s cook

1. Heat oven to 400°F / 200°C. Line a large rimmed tray and brush with half the oil. Pulse oats into coarse crumbs and mix with herbs, paprika, garlic and pepper.
2. Whisk egg with yogurt. Pat chicken dry without rinsing. Coat each piece in egg mixture, then crumbs; arrange with space between and drizzle with remaining oil.
3. Bake 40–50 minutes, turning carefully once, until coating is browned and the thickest meat away from bone reaches 165°F / 74°C. Discard leftover raw-chicken coating. Serve two pieces per person at original yield.

A tomato-based stew with sliced okra, canned beans and instant brown rice.

Sodium-conscious · Dairy-free · Vegan

Adapted from a written source · Not kitchen-tested by Galley

Ingredients

• 4 cups water
• 1 can no-salt-added diced tomatoes (14.5 oz)
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon salt-free Italian herb blend
• 1 teaspoon salt-free chili powder blend
• 1 cup dry instant brown rice
• 1 can no-salt-added kidney beans (14.5 oz), rinsed and drained
• 3 cans no-salt-added tomato sauce (8 oz)
• 16 oz plain frozen sliced okra
• ¼ teaspoon black pepper

Let’s cook

1. In a large 6-quart pot, combine water, tomatoes with their juice, onion, garlic and spices. Bring to a boil and simmer uncovered 5 minutes.
2. Add instant rice, drained beans, tomato sauce and frozen okra. Simmer 8–10 minutes or until rice and vegetables are tender, following the rice packet if it needs longer.
3. Stir occasionally and add a little water only if too thick. Serve as measured cup portions; the source makes approximately fourteen cups. Refrigerate leftovers promptly in shallow containers.

Pasta simmers directly in a briny tomato sauce until the liquid coats each strand.

Vegan · Dairy-free

Adapted from a written source · Not kitchen-tested by Galley

Ingredients

• 3 tablespoons olive oil
• 4 cloves garlic, minced
• ½ yellow onion, diced
• 3 cups cherry tomatoes
• 1 cup pitted Kalamata olives
• 3 tablespoons capers
• 1 tablespoon caper brine
• 8 oz dry vegan spaghetti
• 3 cups water
• 2 tablespoons fresh parsley, chopped, optional

Let’s cook

1. Soften garlic and onion in oil in a wide pot for 3 minutes. Add tomatoes, olives, capers and brine; cover and cook gently 10 minutes.
2. Add spaghetti and measured water, pressing pasta just beneath the liquid as it softens. Simmer uncovered, stirring often, until pasta is tender and sauce coats it.
3. If pasta is still firm when dry, add a little hot water; if too soupy, cook briefly uncovered. Finish with optional parsley. Refrigerate leftovers promptly.

Chicken and broccoli in a fresh orange sauce over plain rice.

Sodium-conscious · Gluten-free · Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 500 g raw chicken breast, diced
• 200 g dry long-grain rice
• 400 g broccoli florets
• 150 ml orange juice, For pregnancy: choose pasteurized orange juice
• 1 tablespoon olive oil
• 2 teaspoons fresh ginger, grated
• 2 teaspoons cornstarch
• 450 ml water

Let’s cook

1. Cook rice with 400 ml of the water, or the packet amount, until tender. Keep covered while you prepare the chicken.
2. Heat oil in a wide skillet. Cook chicken for 7–9 minutes, turning. Add ginger, broccoli and remaining 50 ml water; cover for 5–7 minutes until broccoli is tender and chicken reaches 165°F / 74°C.
3. Mix cornstarch into cold orange juice, pour into the pan and simmer for 2–3 minutes until thickened. Serve over rice, dividing evenly into four portions.

Roasted tofu coated in a sweet, spicy orange glaze.

Dairy-free · Vegan

Adapted from a source video · Not kitchen-tested by Galley

Ingredients

• 325 g firm tofu, pressed — tofu
• 1 tablespoon olive oil — tofu
• 1 tablespoon cornstarch — tofu
• ½ teaspoon salt — tofu
• 130 g dry medium-grain white rice — rice and vegetables
• 200 g broccolini — rice and vegetables
• 1 red bell pepper, sliced — rice and vegetables
• 180 ml orange juice — glaze
• 2 cloves garlic, minced — glaze
• 2 teaspoons vegan sriracha — glaze
• 2 tablespoons reduced-sodium soy sauce — glaze
• 1½ teaspoons fresh ginger, grated — glaze
• 1½ teaspoons rice vinegar — glaze
• 1 tablespoon cornstarch — glaze
• 1½ teaspoons agave syrup — glaze

Let’s cook

1. Heat oven to 400°F / 200°C. Cube pressed tofu, coat with its oil, cornstarch and salt, then roast on a lined tray for 20–25 minutes, turning halfway.
2. Meanwhile, cook rice with package-directed water. Steam vegetables in a covered skillet with a splash of water for 3–4 minutes; remove.
3. Whisk cold glaze ingredients together. Simmer in the skillet, stirring for 5–7 minutes until thickened. Coat tofu and serve with rice and vegetables.

Salmon finished under a lid with a rich miso and herb butter.

Keto-friendly

Adapted from a source video · Not kitchen-tested by Galley

Ingredients

• 2 raw salmon fillets, 6 oz each
• 4 tablespoons unsalted butter, softened
• 1 tablespoon white miso paste
• 2 tablespoons fresh dill, chopped
• 1 lemon, juiced
• 1 teaspoon lemon zest
• 2 cloves garlic, grated
• 1 teaspoon vegetable oil
• ⅛ teaspoon ground black pepper

Let’s cook

1. Mix butter, miso, dill, lemon juice, zest and garlic. Pat salmon dry and season with pepper.
2. Heat oil in a nonstick skillet over medium heat. Cook salmon about 3 minutes per side, lowering heat if it browns too quickly.
3. Add all the mixed butter, cover and cook gently about 3 minutes more, until the thickest part reaches 145°F / 63°C. Spoon pan juices over each portion.

Dry scallops seared in batches and finished with a brief lemon-butter sauce.

Keto-friendly

Adapted from a source video · Not kitchen-tested by Galley

Ingredients

• 24 oz raw dry-packed sea scallops
• 2 tablespoons avocado oil
• ¼ teaspoon kosher salt
• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 tablespoon fresh parsley, chopped

Let’s cook

1. Thaw frozen scallops in the refrigerator, remove tough side muscles and pat dry. Season with salt. Heat oil over medium-high heat in a large skillet.
2. Sear without crowding, approximately 1½–2 minutes per side, adjusting for size until firm and opaque and 145°F / 63°C inside. Transfer to a clean plate; repeat in batches.
3. Lower heat. Melt butter with garlic, lemon zest and juice, and parsley. Simmer briefly, return scallops and spoon sauce over them. Serve immediately.

One tray of smoky chicken and roasted broccoli for an easy dinner.

Keto-friendly · Sodium-conscious · Gluten-free · Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 600 g raw boneless skinless chicken thighs; no added saline
• 500 g broccoli florets
• 2 tablespoons olive oil
• 2 teaspoons smoked paprika, without added salt
• 1 teaspoon garlic powder, not garlic salt
• 2 tablespoons lemon juice
• black pepper, to taste

Let’s cook

1. Heat the oven to 425°F / 220°C. Use a large rimmed baking tray, or two trays if needed to avoid crowding.
2. Toss the chicken with half the oil, the paprika, garlic powder and pepper. Place on the tray and roast for 10 minutes.
3. Toss the broccoli with the remaining oil. Add it around the chicken and roast for another 15–20 minutes, until the broccoli is tender and every chicken thigh reaches 165°F / 74°C in its thickest part.
4. If the broccoli is ready before the chicken, move it to a clean plate and continue cooking the chicken. Finish everything with lemon juice and divide into four portions.

A thick tomato stew with sweet potato, chickpeas and peanut butter.

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 500 g sweet potatoes, cubed
• 240 g cooked chickpeas, drained and rinsed
• 400 g canned chopped tomatoes
• 60 g peanut butter
• 100 g spinach
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 500 ml water

Let’s cook

1. Heat oil in a saucepan and stir cumin for 30 seconds. Add sweet potato, tomatoes and water; bring to a simmer.
2. Cover and cook for 20–25 minutes until sweet potato is tender. Stir a ladle of hot broth into peanut butter in a bowl, then return the smooth mixture to the pan.
3. Add chickpeas and simmer for 5 minutes. Fold in spinach until wilted, loosen with water if necessary and divide into four bowls.

Noodles and crunchy vegetables coated in a quick peanut-lime sauce.

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 250 g dry noodles, without seasoning packets
• 250 g green cabbage, thinly sliced
• 150 g carrots, cut into thin matchsticks
• 3 tablespoons unsalted peanut butter, with no added sugar
• 1 tablespoon reduced-sodium soy sauce
• 2 tablespoons lime juice
• 90 ml warm water, for the sauce
• 1 tablespoon olive oil
• 1 teaspoon finely grated fresh ginger

Let’s cook

1. Cook the noodles according to the packet, without adding salt or using a seasoning sachet. Drain.
2. Whisk the peanut butter with soy sauce, lime juice and measured warm water until smooth.
3. Heat the oil in a large skillet over medium heat. Stir-fry the cabbage and carrots for 5–7 minutes until tender-crisp. Add ginger for the final minute.
4. Add the noodles and sauce and toss for 1–2 minutes until hot. Add a splash of water if needed to coat the noodles. Divide into four portions.

Small tofu cubes and broccoli in a quick peanut-coconut sauce.

Keto-friendly · Sodium-conscious · Gluten-free · Dairy-free · Vegan

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 350 g plain firm tofu, For this recipe: Use a gluten-free vegan product with no added salt or sugar. Follow package storage and cooking directions; nuts and seeds must be sold ready to eat.
• 250 g broccoli florets
• 150 ml unsweetened canned coconut milk, no added salt; For this recipe: Use a gluten-free vegan product with no added salt or sugar. Follow package storage and cooking directions; nuts and seeds must be sold ready to eat.
• 30 g unsalted peanut butter, with no added sugar, For this recipe: Use a gluten-free vegan product with no added salt or sugar. Follow package storage and cooking directions; nuts and seeds must be sold ready to eat.
• 100 ml water
• 1 teaspoon fresh ginger, grated
• ½ teaspoon ground turmeric
• 1 tablespoon lime juice

Let’s cook

1. Drain tofu and cut into 1 cm cubes. Wash broccoli and cut into small florets.
2. Whisk coconut milk, peanut butter, water, ginger and turmeric in a wide saucepan. Bring to a simmer, add tofu and broccoli, cover and cook 8–10 minutes, stirring twice.
3. Check broccoli is tender and tofu is steaming throughout; simmer longer if needed. Stir in lime juice and divide into two bowls.

Chewy wheat pieces in a tomato-peanut sauce with tender okra.

Vegan · Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 400 g plain vegan ready-to-eat seitan, cubed
• 300 g okra, sliced
• 150 g onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon vegetable oil
• 1 can chopped tomatoes (400 g can)
• 80 g smooth peanut butter
• 400 ml vegan vegetable stock
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper
• 1 tablespoon lime juice

Let’s cook

1. Brown seitan in oil in a wide pot, then remove. Soften onion for 7 minutes; add garlic, ginger, paprika and cayenne for 1 minute.
2. Add tomatoes and half the stock; simmer 10 minutes. Whisk peanut butter with remaining stock, then stir into the pot with seitan and okra.
3. Simmer gently 15–20 minutes, stirring to prevent scorching, until okra is tender and everything is piping hot. Finish with lime.

Pepper-crusted steak finished with a shallot, mustard and cream sauce.

Keto-friendly

Adapted from a written source · Not kitchen-tested by Galley

Ingredients

• 4 raw beef medallion steaks, 6 ounces each
• kosher salt, To taste
• 30 g whole black peppercorns, coarsely cracked
• 3 tablespoons vegetable oil
• 1 tablespoon unsalted butter
• 2 fresh thyme sprigs
• 1 clove garlic
• 40 g shallot, minced
• 2 tablespoons brandy
• 175 ml low-sodium chicken broth
• 175 ml heavy cream
• 1 teaspoon Dijon mustard

Let’s cook

1. Salt steaks and refrigerate uncovered on a rack for 30 minutes. Heat oven to 375°F / 190°C. Press one face of each steak into cracked pepper; reserve loose pepper.
2. Sear pepper-side down in hot oil about 3 minutes. Turn, add butter, thyme and garlic and brown the other face. Transfer to a tray and finish in the oven as needed to 145°F / 63°C; rest at least 3 minutes.
3. Discard thyme and garlic and all but a spoonful of pan fat. Soften shallot and reserved pepper. Off heat add brandy; return to heat and reduce. Add broth and cream; simmer until spoon-coating, then stir in mustard. Serve over steaks.

Pepper halves with a warm nut-and-vegetable filling.

Keto-friendly · Sodium-conscious · Gluten-free · Dairy-free · Vegan

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 2 red bell pepper
• 250 g zucchini, diced
• 80 g unsalted hazelnuts
• 30 g hemp hearts
• 1 tablespoon olive oil
• 1 clove garlic, minced
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• 1 tablespoon lemon juice

Let’s cook

1. Heat oven to 400°F / 204°C. Halve and deseed washed peppers; roast cut-side down for 12 minutes.
2. Meanwhile cook zucchini and garlic in oil for 6–8 minutes. Stir in chopped hazelnuts, hemp, spices and lemon.
3. Turn peppers, fill them and bake 15–18 minutes until tender and the filling reaches 165°F / 74°C. Serve two halves each.

Shrimp in a gently spiced coconut sauce with pineapple and brown rice.

Dairy-free · Gluten-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 200 g dry brown rice
• 500 ml water
• 450 g raw peeled shrimp, For pregnancy: use the listed species and raw/cooked/canned form; follow the recipe cooking and weekly portion notes
• 250 g canned pineapple chunks in juice, drained
• 200 ml light canned coconut milk
• 1 red bell pepper, diced
• 1 tablespoon vegetable oil
• 1 teaspoon ground cumin
• ½ teaspoon ground turmeric
• 1 tablespoon lime juice

Let’s cook

1. Cook brown rice in measured water under a lid for 30–40 minutes, or follow its package instructions.
2. Soften washed pepper in oil for 5 minutes. Add cumin and turmeric for 30 seconds, then coconut milk and pineapple. Simmer 5 minutes.
3. Add shrimp and simmer gently for 4–6 minutes, or until opaque, firm and 145°F / 63°C throughout. Stir in lime juice and serve with rice.

Gently cooked chicken breast with a cool ginger and scallion sauce.

Dairy-free

Adapted from a written source · Not kitchen-tested by Galley

Ingredients

• 500 g raw boneless skinless chicken breast, two equal 250 g pieces at original yield
• 1 cup green onions, thinly sliced, heaped
• 2 tablespoons fresh ginger, finely grated
• ¼ teaspoon salt
• 5 tablespoons vegetable oil
• water, enough to cover chicken by 2 inches

Let’s cook

1. Mix scallions, ginger, salt and oil in a bowl. Let stand 20 minutes while chicken cooks.
2. Bring sufficient water to a boil in a saucepan. Add chicken, return to a bare simmer, then keep over low heat with the lid partly on. Poach about 15–20 minutes, longer if needed, until centers reach 165°F / 74°C.
3. Rest chicken 5 minutes, slice and spoon over sauce. Refrigerate leftovers promptly.

Herbed fish-and-egg balls first poached, then finished in a slow tomato sauce.

Gluten-free · Dairy-free

Adapted from a written source · Not kitchen-tested by Galley

Ingredients

• 1360 g raw cod fillet
• 2 yellow onions
• 3 large eggs
• 1 cup fresh cilantro, chopped
• 2 teaspoons salt
• 1½ teaspoons ground white pepper
• 1 teaspoon ground nutmeg
• 1 teaspoon ground mace
• 2½ tablespoons sunflower oil
• 4 tablespoons olive oil
• 2 cans plain gluten-free crushed tomatoes (425 g can)
• 2½ tablespoons gluten-free tomato paste
• 2 teaspoons granulated sugar
• 4 bay leaves
• 1¾ cups water

Let’s cook

1. Slice one onion and cook in olive oil 4 minutes, then covered 15 minutes. Add tomatoes, paste, half the salt, one-third of the pepper, sugar, bay and ¾ cup water at original yield. Simmer 30 minutes; add reserved water as needed.
2. Pulse fish, remaining onion, eggs, cilantro, remaining salt and pepper, nutmeg, mace and sunflower oil. Shape twenty-four balls at original yield.
3. Poach in gently simmering water in batches for 5–7 minutes. Transfer to sauce; cover and simmer 10–15 minutes until centers reach 160°F / 71°C. Remove bay leaves.

Gently cooked fish and asparagus with a small warm egg-butter sauce.

Keto-friendly

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 600 g raw boneless cod fillets
• 400 g asparagus, trimmed
• 600 ml water — poaching
• 30 g shallot, sliced
• 1 dried bay leaf
• 2 pasteurized large egg yolks
• 1 tablespoon lemon juice
• 1 tablespoon water — sauce
• 70 g unsalted butter, melted
• ¼ teaspoon salt
• ⅛ teaspoon ground black pepper

Let’s cook

1. Simmer poaching water with shallot and bay leaf in a wide covered pan for 5 minutes. Add four cod portions at the original yield; poach gently, covered, about 6–10 minutes until the thickest centers reach 145°F / 63°C. Remove bay leaf. Steam asparagus separately 4–6 minutes until tender.
2. Whisk pasteurized yolks, lemon and sauce water in a heatproof bowl over barely simmering water, with the bowl clear of the water. Whisk continuously until thickened and 160°F / 71°C; lift briefly from heat if thickening too fast.
3. Off direct heat, whisk in warm melted butter a little at a time, then salt and pepper. Serve immediately over fish and asparagus; do not hold at room temperature. Refrigerate leftovers within 2 hours.

Pollock gently poached with butter beans, leek and parsley.

Dairy-free · Gluten-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 450 g raw pollock fillets, For pregnancy: use the listed species and raw/cooked/canned form; follow the recipe cooking and weekly portion notes
• 2 cans cooked butter beans (400 g can), drained and rinsed
• 1 leek, sliced
• 1 tablespoon olive oil
• 500 ml low-sodium vegetable broth, For this recipe: For gluten-free cooking, choose a product labeled gluten-free.
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons lemon juice
• ¼ teaspoon black pepper

Let’s cook

1. Wash leek layers carefully. Soften slices in oil in a wide saucepan for 6–8 minutes.
2. Add beans, broth and pepper and simmer 5 minutes. Nestle pollock pieces into the broth, cover and simmer gently for 8–12 minutes, depending on thickness, until fish reaches 145°F / 63°C.
3. Stir washed parsley and lemon into the broth without breaking the fish too much. Serve in shallow bowls.

Small filled wheat wrappers with crisp bases and a steamed filling.

Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 24 dairy-free round wheat dumpling wrappers, about 9 cm
• 300 g raw ground pork
• 250 g napa cabbage, finely chopped
• ½ teaspoon salt
• 2 green onions, finely chopped
• 2 teaspoons fresh ginger, grated
• 2 cloves garlic, minced
• 1 tablespoon dairy-free soy sauce
• 1 teaspoon toasted sesame oil
• 2 tablespoons vegetable oil
• 200 ml water, divided between two batches, plus a little for sealing

Let’s cook

1. Toss cabbage with salt, stand 10 minutes and squeeze out moisture. Mix with pork, onions, ginger, garlic, soy and sesame oil.
2. Divide filling among wrappers, leaving clean edges. Moisten edges with water, fold into half-moons and press firmly closed, adding pleats if desired.
3. Heat half the vegetable oil in a lidded nonstick pan over medium heat. Add twelve dumplings; brown bases about 3 minutes. Carefully pour half the water down the side, cover immediately and steam 7–10 minutes until filling reaches 160°F / 71°C.
4. Uncover and evaporate remaining water until bases crisp. Repeat with remaining oil, dumplings and water. Serve six per person at original yield.

Tender pork shoulder finished in a ground sesame, garlic and ginger sauce.

Keto-friendly · Dairy-free

Adapted from a written source · Not kitchen-tested by Galley

Ingredients

• 1500 g raw boneless pork shoulder, cubed
• 1 teaspoon salt
• ¼ teaspoon ground turmeric
• 50 g black sesame seeds
• 14 g garlic, peeled
• 4 tablespoons water — paste
• 2 tablespoons canola oil
• 2 dried bay leaves
• 2 dried red chilies
• 120 g red onion, chopped
• 10 g fresh ginger, minced — braise
• 2 cups water — braise
• 5 g fresh ginger, thinly sliced — finish

Let’s cook

1. Toss pork with salt and turmeric. Toast sesame in a dry pan over medium-low heat until fragrant; remove. Toast garlic lightly in the same pan, then blend it with sesame and paste water.
2. Heat oil in a heavy lidded pan; briefly toast bay and chilies, then soften onion 4–5 minutes. Add minced ginger, pork and braising water. Cover and simmer gently 60–100 minutes until fork-tender, adding water if needed.
3. Stir in sesame paste and sliced ginger. Simmer uncovered 10–15 minutes until sauce clings to the meat; remove bay leaves before serving.

Ground pork and white beans in a mild green-chile broth.

Gluten-free

Adapted from a source video · Not kitchen-tested by Galley

Ingredients

• 8 oz raw ground pork
• 1 cup diced onion
• 1 teaspoon cumin
• 2 teaspoons chili powder
• ¼ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 can (15 ounces) white beans, drained and rinsed
• 1 cup plain frozen corn
• 2 cups low-sodium chicken broth, For this recipe: For gluten-free cooking, choose a product labeled gluten-free.
• 1 cup (8-ounce can) diced green chiles

Let’s cook

1. Brown ground pork and onion in a large saucepan with cumin, chili powder, pepper, garlic powder and oregano. Break up the pork and cook to 160°F / 71°C.
2. Add drained beans, corn, broth and canned green chiles. Bring to a boil, then simmer 15–20 minutes, stirring occasionally.
3. Serve hot. This is a five-cup batch; choose the portion and sides that suit your meal.

Whole-cut pork with tender apple, braised cabbage and couscous.

Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 500 g raw pork tenderloin
• 400 g red cabbage, finely shredded
• 2 apples, cored and sliced
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 150 ml water
• 200 g dry whole-wheat couscous
• 250 ml water, for couscous

Let’s cook

1. Wash cabbage and apples. Heat half the oil in a lidded pan, add cabbage, apples, vinegar and 150 ml water, then cover and braise for 20–25 minutes until tender.
2. Cut pork into medallions about 1 inch thick. Cook in remaining oil in a separate skillet, turning once, until centers reach 145°F / 63°C. Rest at least 3 minutes before cutting.
3. Pour boiling measured couscous water over the grain, cover and stand 5–10 minutes or follow its package ratio. Fluff and serve with pork, apples and cabbage.

A mild potato curry finished with peas and spinach.

Sodium-conscious

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 700 g potatoes, cubed
• 200 g plain frozen peas
• 150 g spinach
• 400 g no-salt-added canned chopped tomatoes
• 1 tablespoon olive oil
• 2 teaspoons salt-free curry powder
• 300 ml water
• 1 tablespoon lemon juice

Let’s cook

1. Heat oil in a saucepan and stir curry powder for 30 seconds. Add potatoes, tomatoes and water.
2. Bring to a simmer, cover and cook for 20–25 minutes until potatoes are tender, stirring occasionally.
3. Add peas and simmer for 4 minutes, then fold in spinach until wilted. Finish with lemon juice and divide among four bowls.

Chicken and hominy in a warm red-chile soup.

Gluten-free

Adapted from a written source · Not kitchen-tested by Galley

Ingredients

• 1 teaspoon vegetable oil
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1 can (10 ounces) red chile sauce
• 3 cups low-sodium chicken broth, For this recipe: For gluten-free cooking, choose a product labeled gluten-free.
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1 can (15 ounces) hominy, drained and rinsed (1 3/4 cup)
• 2 cups cooked shredded chicken
• shredded cabbage, optional

Let’s cook

1. Soften onion in oil for about 5 minutes. Stir in garlic for another minute.
2. Add red chile sauce, broth, cumin, oregano and drained hominy. Bring to a boil, cover and simmer about 10 minutes.
3. Add cooked shredded chicken and heat until the soup and chicken reach 165°F / 74°C. Finish with optional thoroughly washed shredded cabbage.

Pounded chicken wrapped around ham and cheese, finished with rosemary butter.

Keto-friendly

Adapted from a source video · Not kitchen-tested by Galley

Ingredients

• 4 raw chicken breast halves, 6 oz each
• 12 slices prosciutto
• 6 oz Gruyère cheese, thinly sliced
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 2 tablespoons fresh rosemary, chopped
• ¼ teaspoon ground black pepper

Let’s cook

1. Heat oven to 375°F / 190°C. Pound chicken between sheets of food-safe wrap to an even ¼ inch. Add three prosciutto slices and one-quarter of the cheese to each at original yield; roll and secure with toothpicks.
2. Brown rolls in oil and one-quarter of the butter in an ovenproof skillet. Bake about 25–30 minutes, until the thickest center reaches 165°F / 74°C.
3. Transfer chicken to plates and remove picks. Carefully melt remaining butter with rosemary in the hot skillet; spoon over rolls and add pepper.

Soft corn tortillas filled with black beans and pumpkin under tomato sauce.

Gluten-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 8 small corn tortillas, For this recipe: For gluten-free cooking, choose a product labeled gluten-free.
• 1 can cooked black beans (400 g can), drained and rinsed
• 300 g plain canned pumpkin purée
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 400 g plain canned tomato passata
• 100 ml water
• 80 g pasteurized cheddar, grated, For pregnancy: choose dairy made with pasteurized milk or cream
• 1 tablespoon olive oil

Let’s cook

1. Heat oven to 375°F / 191°C and oil a baking dish. Warm beans, pumpkin, cumin and paprika in a saucepan until steaming.
2. Mix passata and water; spread a little in the dish. Warm tortillas until flexible according to their package. Divide filling between them, roll and place seam-side down.
3. Cover with remaining sauce and cheddar. Bake 25–30 minutes until bubbling and 165°F / 74°C at the center. Two enchiladas make one meal portion.

A stovetop pumpkin, chickpea and pasta soup with lemony tofu topping.

Vegan · Dairy-free

Adapted from a written source · Not kitchen-tested by Galley

Ingredients

• 1½ tablespoons olive oil — soup
• 1 large yellow onion, diced
• 3 carrots, diced
• 6 cloves garlic, minced — soup
• 4 cups vegan vegetable stock
• 1 cup light coconut milk
• 1 can chickpeas (425 g can), drained
• 170 g dry vegan lasagna noodles
• 1 teaspoon salt — soup
• ¼ teaspoon ground black pepper — soup
• 2 tablespoons nutritional yeast — soup
• 2 bay leaves
• 2 fresh thyme sprigs
• 2 fresh oregano sprigs
• 2 fresh parsley sprigs
• 1 can plain pumpkin purée (425 g can)
• ½ cup plain vegan tomato sauce
• 400 g plain ready-to-eat firm tofu, drained
• 4 tablespoons nutritional yeast — topping
• 1 clove garlic — topping
• 2 tablespoons vegan white miso
• ¾ teaspoon onion powder
• ¼ teaspoon salt — topping
• ½ teaspoon ground black pepper — topping
• 1 tablespoon olive oil — topping
• 15 fresh basil leaves
• 1½ teaspoons lemon zest
• 3 tablespoons lemon juice

Let’s cook

1. In a large pot, soften onion and carrot in soup oil 7 minutes. Add soup garlic for 1 minute, then stock, coconut milk, chickpeas, soup seasonings and tied herb sprigs with bay. Simmer 15 minutes.
2. Add broken noodles and cook at a gentle boil, stirring frequently, until almost tender. Stir in pumpkin and tomato sauce; simmer 5 minutes, loosening with a little water if needed.
3. Blend all topping ingredients to a coarse creamy texture. Remove herb stems and bay from soup; divide into bowls and spoon over topping.

Roasted cabbage wedges with a nutty crust and hot tofu slabs.

Keto-friendly · Sodium-conscious · Gluten-free · Dairy-free · Vegan

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 400 g green cabbage
• 300 g plain firm tofu
• 50 g unsalted pumpkin seeds
• 20 g tahini, unsalted
• 1 tablespoon olive oil
• 2 tablespoons lemon juice
• 2 tablespoons water
• ½ teaspoon smoked paprika

Let’s cook

1. Heat oven to 425°F / 218°C. Cut washed cabbage through the core into four narrow wedges. Brush with oil and roast 15 minutes.
2. Mix tahini, lemon, water and paprika. Drain tofu and cut four slabs. Chop pumpkin seeds finely.
3. Turn cabbage, brush with sauce and press on half the seeds. Add tofu to the tray with remaining sauce and seeds. Roast 15–20 minutes until cabbage is tender and tofu is hot throughout.

Microwave-softened eggplant with a warm walnut, tomato and hemp filling.

Keto-friendly · Sodium-conscious · Gluten-free · Dairy-free · Vegan

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 2 small eggplants, about 400 g total
• 50 g unsalted walnuts, chopped, For this recipe: Use a gluten-free vegan product with no added salt or sugar. Follow package storage and cooking directions; nuts and seeds must be sold ready to eat.
• 40 g hemp hearts, For this recipe: Use a gluten-free vegan product with no added salt or sugar. Follow package storage and cooking directions; nuts and seeds must be sold ready to eat.
• 100 g cherry tomatoes, diced
• 1 tablespoon olive oil
• ½ teaspoon ground cumin
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• 2 tablespoons water

Let’s cook

1. Wash eggplants, halve lengthwise and score the flesh without cutting the skins. Put cut-side up in a microwave-safe dish with two tablespoons water. Cover with a vented microwave-safe lid and cook on high 8–10 minutes, until completely soft. Time assumes a roughly 1000 W microwave; allow longer at lower power.
2. Meanwhile heat oil in a skillet. Cook garlic and cumin for 30 seconds, add tomatoes and cook 3 minutes, then add walnuts and hemp and heat 2 minutes.
3. Carefully uncover eggplants away from your face. Scoop some soft flesh into the filling, leaving a shell; stir in lemon juice. Fill the four halves, return to the microwave for 1 minute until steaming and serve two halves each.

Bone-in rabbit slowly braised with shallots, thyme and mustard.

Keto-friendly

Adapted from a written source · Not kitchen-tested by Galley

Ingredients

• 1400 g raw bone-in rabbit portions
• ½ teaspoon salt
• 4 tablespoons unsalted butter
• 2 large shallots, chopped
• ½ cup dry white wine
• ½ cup no-added-sugar whole-grain mustard
• 1 teaspoon dried thyme
• ½ cup water
• ½ cup heavy cream
• 4 tablespoons fresh parsley, chopped

Let’s cook

1. Season rabbit and refrigerate 30 minutes. Brown in butter over medium heat in batches; transfer to a plate.
2. Soften shallots 4 minutes. Add wine and scrape the pan, then stir in mustard, thyme and water. Return rabbit, cover and simmer gently 45–60 minutes until tender and at least 160°F / 71°C.
3. Lift out rabbit. Reduce sauce roughly by half, remove from heat and stir in cream and parsley. Return meat and warm gently.

Roast cauliflower coated with lemon, garlic and sesame sauce.

Keto-friendly · Sodium-conscious · Gluten-free · Dairy-free · Vegan

Adapted from a written source · Not kitchen-tested by Galley

Ingredients

• 1 large cauliflower
• 150 g tahini, unsalted
• ⅓ cup water
• ⅓ cup lemon juice
• 3 cloves garlic
• ½ teaspoon dried dill
• ¼ teaspoon smoked paprika

Let’s cook

1. Heat oven to 400°F / 204°C and line a tray. Cut cauliflower through its core into about four 1-inch steaks; keep loose florets.
2. Blend tahini, water, lemon, garlic and spices. Thin with water if needed. Reserve one-quarter cup of sauce.
3. Coat cauliflower with remaining sauce. Roast 20–30 minutes until tender and golden, then drizzle with reserved sauce. Serve as a vegetable-centered supper.

A tray of sliced potatoes and fennel topped with baked rainbow trout.

Dairy-free · Gluten-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 450 g raw rainbow trout fillets, For pregnancy: use the listed species and raw/cooked/canned form; follow the recipe cooking and weekly portion notes
• 700 g potatoes, thinly sliced
• 2 fennel bulbs, thinly sliced
• 2 tablespoons olive oil
• 1 lemon, sliced
• ½ teaspoon dried thyme
• ¼ teaspoon black pepper

Let’s cook

1. Heat oven to 425°F / 218°C. Scrub potatoes and wash fennel. Toss their thin slices with oil, thyme and pepper on a large rimmed tray.
2. Roast 25–30 minutes, turning halfway, until potatoes are almost tender. Lay trout on top with washed lemon slices.
3. Roast another 10–15 minutes until trout reaches 145°F / 63°C and potatoes are tender. Check for bones before serving.

A creamy lentil curry with tomato, coconut milk and warm spices.

Vegan · Dairy-free

Adapted from a source video · Not kitchen-tested by Galley

Ingredients

• 1 tablespoon coconut oil
• 4 cloves garlic, minced
• 1 2-inch piece fresh ginger, grated
• 1 teaspoon ground turmeric
• 1 serrano chile, diced
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon Indian red chile powder
• 2 teaspoons curry powder
• 1 teaspoon garam masala
• 1 cup dry red lentils
• 2 cups low-sodium vegan vegetable broth
• 1 can crushed tomatoes (14 oz can)
• 1 can full-fat coconut milk (13.5 oz can)
• 3 tablespoons unsweetened almond butter
• ½ small lemon, juiced
• ½ cup fresh cilantro, chopped
• salt, to taste
• black pepper, to taste

Let’s cook

1. Rinse lentils. Warm oil in a deep pan; stir garlic, ginger and chile 2 minutes. Add dry spices and seasoning for 30 seconds.
2. Add broth, lentils and tomatoes. Cover and simmer 20–25 minutes until lentils soften; add a splash of water and cook longer if needed.
3. Stir in coconut milk and almond butter. Simmer uncovered 5–8 minutes until creamy. Finish with lemon and cilantro.

Bone-in chicken legs roasted over radishes with thyme and lemon.

Keto-friendly · Sodium-conscious · Gluten-free · Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 900 g raw chicken drumsticks
• 500 g radishes, halved
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• black pepper, to taste

Let’s cook

1. Heat oven to 425°F / 220°C. Pat chicken dry. Toss radishes with half the oil in a roasting tray.
2. Rub chicken with remaining oil, thyme, garlic and pepper. Arrange over the radishes without crowding.
3. Roast for 40–50 minutes, turning the radishes halfway, until chicken reaches 165°F / 74°C away from the bone. Rest for 5 minutes, add lemon juice and divide evenly.

Crisp roast duck wrapped in homemade hot-water pancakes.

Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 2000 g raw whole duck, thawed and giblets removed
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 250 ml water — roasting pan
• 250 g all-purpose flour — pancakes
• 150 ml water, boiling — pancakes
• 2 teaspoons toasted sesame oil
• 20 g all-purpose flour — dusting
• 1 cucumber, cut into thin sticks
• 4 scallions, cut into thin strips
• 90 g dairy-free hoisin sauce

Let’s cook

1. Heat oven to 350°F / 177°C. Pat duck dry; prick only fatty skin, avoiding the meat. Season, place breast-up on a rack in a deep roasting pan and add pan water.
2. Roast roughly 2–2½ hours, carefully draining excess fat into a heatproof container as needed. Breast and innermost thigh must reach 165°F / 74°C; allow longer for a larger bird. If needed, crisp skin at 425°F / 218°C for 10 minutes. Rest 15 minutes.
3. Meanwhile stir boiling pancake water into flour with a spoon. Cool until handleable, knead smooth and cover 30 minutes. Divide into twelve balls at original yield; flatten, brush six with oil and pair with the others. Roll each pair very thin using dusting flour.
4. Cook paired rounds on a dry skillet over medium heat about 1–2 minutes each side until light brown spots form. Separate carefully while warm and keep covered. Carve duck, remove bones and wrap with cucumber, scallion and hoisin.

Small whole birds with herb butter tucked beneath the breast skin.

Keto-friendly

Adapted from a written source · Not kitchen-tested by Galley

Ingredients

• 4 large raw oven-ready quail
• 75 g unsalted butter, softened
• 2 teaspoons fresh tarragon, chopped
• 3 tablespoons fresh parsley, chopped
• ½ clove garlic, minced
• 4 fresh thyme sprigs
• ¼ teaspoon salt

Let’s cook

1. Heat oven to 400°F / 200°C. Mash butter with tarragon, parsley and garlic.
2. Loosen skin gently from each breast and spread butter underneath. Put thyme and a little salt inside each bird; arrange in a roasting dish.
3. Roast about 20–30 minutes, checking early for small birds, until breast and inner thigh reach 165°F / 74°C away from bone. Rest 5 minutes and remove thyme stems.

A small turkey roast served with a blended pear-and-onion pan sauce.

Sodium-conscious · Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 750 g raw unbrined boneless turkey breast
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• ½ teaspoon garlic powder
• ¼ teaspoon ground black pepper
• 2 ripe pears, cored and chopped
• 1 onion, sliced
• 300 ml unsalted dairy-free chicken broth
• 1 teaspoon cornstarch
• 1 tablespoon water
• 1 tablespoon lemon juice

Let’s cook

1. Heat oven to 350°F / 177°C. Rub turkey with oil, thyme, garlic and pepper. Put pears and onion in a snug roasting dish, add broth and set turkey on top.
2. Roast 50–75 minutes, checking from 45 minutes, until the thickest part reaches 165°F / 74°C. Loosely shield with foil if browning too fast. Move turkey to a board and rest 10 minutes.
3. Transfer pears, onion and pan juices to a saucepan. Use an immersion blender carefully to smooth the hot liquid; add water if overly thick. Mix starch with measured cold water, stir in and simmer 2 minutes. Add lemon juice and serve over sliced turkey. Refrigerate leftovers promptly.

Slow-roasted onions and garlic form a creamy plant-based spaghetti sauce.

Vegan · Dairy-free

Adapted from a source video · Not kitchen-tested by Galley

Ingredients

• 3 yellow onions, thinly sliced
• 1 head garlic
• 3 tablespoons lemon juice
• 1½ teaspoons paprika
• 1 teaspoon dried thyme
• 1 cup plain coconut milk
• 1 tablespoon olive oil
• 12 oz dry vegan spaghetti
• ½ cup vegan Parmesan-style shreds, optional
• 2 tablespoons fresh parsley, chopped
• ¼ teaspoon plain chili flakes, optional

Let’s cook

1. Heat oven to 400°F / 200°C. Combine onion, lemon, paprika, thyme and coconut milk in a casserole dish. Slice the top from garlic head, sit it in the center and drizzle with oil. Cover and bake 45–60 minutes, stirring halfway, until onions are soft and golden.
2. Meanwhile cook spaghetti according to its packet. Reserve a cup of cooking water at original yield, then drain.
3. When safe to handle, squeeze garlic cloves into the onions and discard skins. Mix in pasta, adding reserved water little by little only if needed. Finish with parsley and optional vegan shreds and chili.

Roasted vegetables and cashews blend into a smooth sauce for pasta and broccoli.

Dairy-free · Vegan

Adapted from a written source · Not kitchen-tested by Galley

Ingredients

• 1 bell pepper, quartered
• 250 g sweet potato, peeled and cubed
• ½ yellow onion, chopped
• 1½ cups raw unsalted cashews
• 120 g carrot, sliced
• 1 head garlic, halved across
• 3 tablespoons olive oil
• 1 tablespoon vegan white miso paste
• 2 teaspoons salt
• 1 teaspoon black pepper
• ⅛ teaspoon ground nutmeg
• 3 tablespoons nutritional yeast
• 2 cups unsweetened plain soy milk
• 16 oz dry vegan macaroni
• 300 g broccoli florets

Let’s cook

1. Heat oven to 350°F / 175°C. Toss pepper, sweet potato, onion, cashews, carrot and garlic with oil in a 9×13-inch roasting dish. Roast 30–40 minutes, stirring as needed, until vegetables are very tender. Loosely cover if nuts brown too soon.
2. Meanwhile boil pasta according to its packet; add broccoli for the last few minutes and drain. Cool garlic enough to squeeze cloves out of their skins.
3. Blend roasted vegetables, cashews and garlic with miso, salt, pepper, nutmeg, yeast and soy milk until smooth. Follow blender guidance for hot ingredients. Toss with pasta and broccoli and heat gently if needed.

Pan-seared pork chops with soft cabbage and a rosemary pan sauce.

Keto-friendly · Sodium-conscious · Gluten-free · Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 300 g raw boneless pork chops
• 300 g cabbage, shredded
• 1 tablespoon olive oil
• ½ teaspoon dried rosemary
• 1 tablespoon lemon juice
• 80 ml water
• black pepper, to taste

Let’s cook

1. Rub the chops with half the oil, rosemary and pepper. Heat a skillet over medium-high heat and sear for 3–5 minutes per side, until the center reaches 145°F / 63°C. Transfer to a clean plate and rest for at least 3 minutes.
2. Add remaining oil and cabbage to the skillet. Cook for 5 minutes, then add water, cover and cook for 5–7 minutes until tender.
3. Stir lemon juice into the cabbage and pan juices. Divide cabbage and rested pork between two plates and spoon the juices over.

Marinated lamb racks seared, roasted and finished with garlic butter.

Keto-friendly

Adapted from a written source · Not kitchen-tested by Galley

Ingredients

• 1600 g raw frenched lamb racks, two 800 g racks at original yield
• 4 cloves garlic, minced — marinade
• 1 tablespoon fresh rosemary, finely chopped
• 4 tablespoons olive oil — marinade
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil — searing
• 30 g unsalted butter
• 2 cloves garlic, smashed — finishing
• 1 fresh rosemary sprig

Let’s cook

1. Coat lamb with marinade garlic, chopped rosemary, marinade oil, salt and pepper. Refrigerate covered 24–48 hours. Take out while heating oven to 390°F / 200°C; do not leave raw lamb out beyond 2 hours.
2. Heat searing oil in a large oven-safe skillet. Brown racks on all sides in batches, then arrange without crowding and roast about 15–25 minutes, until the thickest meat reaches 145°F / 63°C. Size and ovens vary.
3. Off heat, add butter, smashed garlic and rosemary sprig. Spoon melted butter over the lamb. Transfer to a board, cover loosely and rest 5 minutes before cutting between ribs.

Roasted salmon fillets with tender asparagus and lemon.

Keto-friendly · Sodium-conscious · Gluten-free · Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 300 g raw salmon fillets, For pregnancy: use plain salmon, not cold-smoked or cured fish
• 300 g asparagus
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• ½ teaspoon dried dill
• black pepper, to taste

Let’s cook

1. Heat oven to 400°F / 200°C. Trim tough asparagus ends and arrange the spears on a lined tray with the salmon.
2. Brush with oil and lemon juice, then sprinkle with dill and pepper. Keep salmon pieces similar in thickness.
3. Roast for 12–16 minutes until salmon reaches 145°F / 63°C and asparagus is tender. If the vegetables finish first, lift them off the tray. Serve one fillet per portion.

Canned sardines folded gently into tomato-coated zucchini ribbons.

Keto-friendly

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 180 g canned sardines in olive oil, drained
• 300 g zucchini
• 150 g no-salt-added canned chopped tomatoes
• 1 teaspoon olive oil
• 1 clove garlic, minced
• ½ teaspoon dried oregano
• 1 tablespoon lemon juice

Let’s cook

1. Make zucchini ribbons with a vegetable peeler. Heat oil in a skillet and cook garlic for 30 seconds.
2. Add tomatoes and oregano and simmer for 5 minutes. Add zucchini and cook for 3–4 minutes until tender but not mushy.
3. Fold in sardines in large pieces. Heat until the dish is steaming throughout, finish with lemon juice and serve immediately.

Pasta with canned sardines, fennel, raisins and toasted pine nuts.

Dairy-free

Adapted from a source video · Not kitchen-tested by Galley

Ingredients

• 2 tablespoons olive oil — crumbs
• ¾ cup plain dairy-free breadcrumbs
• 0.06 teaspoon saffron threads
• ¼ cup dry white wine
• 8 oz dry dairy-free bucatini
• 4 tablespoons olive oil — sauce
• 1 cup yellow onion, diced
• 1 cup fennel bulb, diced
• salt, To taste
• ¼ cup golden raisins
• 2 cloves garlic, minced
• 1 anchovy fillet
• ¼ cup toasted pine nuts
• 0.06 teaspoon chili flakes
• 2 cans sardines in olive oil, drained, 4-ounce cans
• 3 tablespoons fresh fennel fronds, chopped

Let’s cook

1. Toast crumbs in crumb oil 2–5 minutes; set aside. Crush saffron into wine. Cook pasta almost al dente, reserving some cooking water.
2. Soften onion and fennel in sauce oil about 10 minutes. Add salt, raisins, garlic and anchovy for 1 minute. Add wine mixture and reduce about 2 minutes.
3. Add a little pasta water, nuts and chili; simmer 5 minutes. Fold in pasta and sardines, tossing until hot and pasta is tender, loosening with reserved water. Finish with fronds and crumbs.

Roasted mushroom caps filled with tomato sausage and melted cheese.

Keto-friendly

Adapted from a written source · Not kitchen-tested by Galley

Ingredients

• 4 large portobello mushroom caps
• 1 tablespoon olive oil
• ¼ teaspoon salt
• 16 oz raw ground pork Italian sausage, no added sugar
• 1 cup pepper jack cheese, shredded
• 1½ cups marinara sauce, no added sugar
• ¼ cup fresh basil, chopped
• 2 cloves garlic, minced
• ¼ teaspoon black pepper, optional

Let’s cook

1. Heat oven to 375°F / 190°C. Put stemmed caps in an oiled, broiler-safe metal tray; brush with the measured oil, season with salt and roast 15–20 minutes until tender.
2. Meanwhile brown pork sausage, breaking it apart, for 8–10 minutes and until it reaches 160°F / 71°C. Add garlic for 1 minute, then sauce and basil; simmer 2–3 minutes.
3. Drain cap liquid carefully. Divide filling and cheese among caps. Broil 2–3 minutes until cheese bubbles, watching constantly. Do not put parchment under the broiler.

A one-tray supper with browned sausages, potato wedges and peppers.

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 400 g raw pork sausages
• 700 g potatoes
• 200 g bell peppers
• 150 g onion
• 1 tablespoon olive oil
• 1 teaspoon dried rosemary
• black pepper, to taste

Let’s cook

1. Heat oven to 400°F / 200°C. Cut potatoes into 2 cm wedges, peppers into chunks and onion into wedges.
2. Toss vegetables with oil, rosemary and pepper on a large tray. Roast for 15 minutes, then add sausages and turn the vegetables.
3. Roast for another 25–30 minutes, turning sausages halfway, until potatoes are tender and pork sausages reach 160°F / 71°C. Divide evenly into four portions.

Creamy risotto with zucchini and fully cooked sea scallops, made without wine.

Gluten-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 240 g dry arborio rice
• 450 g raw sea scallops, side muscles removed
• 350 g zucchini, diced
• 1 onion, finely chopped
• 2 tablespoons olive oil
• 1000 ml low-sodium vegetable broth, For this recipe: For gluten-free cooking, choose a product labeled gluten-free.
• 2 tablespoons lemon juice
• 30 g pasteurized Parmesan, grated, For pregnancy: choose dairy made with pasteurized milk or cream

Let’s cook

1. Keep broth hot in a small pan. Soften onion in half the oil for 5 minutes; add rice for 1 minute. Add broth a ladle at a time, stirring and letting it absorb, for 18–25 minutes until tender. Add washed zucchini after the first 10 minutes.
2. Pat scallops dry with disposable towels. Heat remaining oil in a separate skillet and cook scallops in one layer, turning, until firm, opaque and 145°F / 63°C in the center.
3. Stir lemon and Parmesan into the risotto. Add extra hot water if needed for a flowing texture; divide among bowls and top with scallops.

A dark roux and okra thicken this shrimp-and-crab stew, served with brown rice.

Sodium-conscious · Dairy-free

Adapted from a written source · Not kitchen-tested by Galley

Ingredients

• 6 tablespoons canola oil
• ½ cup all-purpose flour
• 1 cup yellow onion, chopped
• 1 cup celery, chopped
• 1 cup green bell pepper, chopped
• 2 tomatoes, chopped
• 1 cup okra, sliced
• 1 tablespoon salt-free Creole seasoning
• 2 cloves garlic, minced
• 6 cups unsalted dairy-free fish stock
• 2 dried bay leaves
• 16 oz raw untreated peeled shrimp
• ½ teaspoon smoked paprika
• 12 oz plain cooked unsalted crab meat
• 2 cups cooked unsalted brown rice
• 1 cup fresh parsley, chopped

Let’s cook

1. In a heavy pot, stir oil and flour over medium-low heat until milk-chocolate brown, about 15–25 minutes. If it burns, start again. Carefully stir in onion, celery, pepper, tomatoes, okra, seasoning and garlic; cook 5 minutes.
2. Gradually stir in stock and add bay leaves. Simmer uncovered about 30 minutes.
3. Add paprika, shrimp and crab. Simmer until shrimp is pearly and opaque and the stew reaches 165°F / 74°C. Remove bay leaves. Divide rice among bowls and ladle gumbo over it; add parsley.

Thin pork strips with cabbage and a toasted sesame finish.

Keto-friendly · Sodium-conscious · Gluten-free · Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 400 g raw pork loin
• 400 g cabbage, shredded
• 1 tablespoon olive oil
• 1 tablespoon sesame seeds
• 1 teaspoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon fresh ginger, grated
• 2 tablespoons water

Let’s cook

1. Cut pork across the grain into thin strips. Heat olive oil in a wide skillet and cook pork in batches for 4–6 minutes until it reaches 145°F / 63°C. Rest on a clean plate for at least 3 minutes.
2. Add cabbage, ginger and water to the skillet. Cook for 6–8 minutes until cabbage softens, stirring frequently.
3. Return the rested pork, stir in rice vinegar and sesame oil and heat through. Sprinkle with sesame seeds and divide between three plates.

Thin turnip matchsticks with tofu, sesame and fresh ginger.

Keto-friendly · Sodium-conscious · Gluten-free · Dairy-free · Vegan

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 250 g turnip, peeled and sliced
• 350 g plain firm tofu
• 1 tablespoon olive oil
• 1 teaspoon toasted sesame oil
• 1 tablespoon fresh ginger, grated
• 2 tablespoons rice vinegar, unseasoned, no salt or sugar
• 20 g sesame seeds
• 100 g fresh spinach

Let’s cook

1. Cut turnip into thin matchsticks. Drain tofu and cut small cubes. Wash spinach.
2. Brown tofu in olive oil for 8 minutes, then add turnip, ginger and three tablespoons water. Cover and cook 6–8 minutes until turnip is tender.
3. Add spinach and cook 2 minutes until wilted. Finish with sesame oil, vinegar and ready-to-eat sesame seeds.

Oven-crisp tofu slabs and cabbage wedges with a lime-tahini sauce.

Keto-friendly · Sodium-conscious · Gluten-free · Dairy-free · Vegan

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 450 g plain firm tofu, For this recipe: For gluten-free cooking, choose a product labeled gluten-free. Choose a vegan product without animal ingredients.
• 400 g cabbage
• 20 g sesame seeds
• 1 tablespoon olive oil
• 20 g tahini
• 1 tablespoon lime juice
• 2 tablespoons water

Let’s cook

1. Heat oven to 425°F / 220°C. Press tofu dry and cut into six slabs. Cut cabbage into thin wedges, retaining a little core so each stays together.
2. Brush tofu and cabbage with oil on a lined tray. Press sesame seeds onto the tofu. Roast for 25–30 minutes, turning carefully halfway, until the cabbage is tender and edges are browned.
3. Whisk tahini, lime juice and water into a dressing. Serve two tofu slabs per portion with cabbage and dressing.

Whole tuna steaks with a toasted-seed coating and a warm ginger vegetable side.

Keto-friendly · Dairy-free · Gluten-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 600 g raw boneless tuna steaks, about 1 inch thick
• 2 tablespoons gluten-free sesame seeds
• 1 gluten-free plain nori sheet, crumbled
• 1 tablespoon avocado oil
• ¼ teaspoon salt
• 600 g baby bok choy, quartered
• 1 teaspoon fresh ginger, grated
• 1 teaspoon toasted sesame oil
• 3 tablespoons water
• 1 tablespoon gluten-free rice vinegar

Let’s cook

1. Pat tuna dry. Combine sesame and crumbled nori; season tuna with salt and press the coating onto both sides.
2. Heat avocado oil in a nonstick skillet over medium heat. Cook tuna about 4–5 minutes per side, adjusting heat so seeds do not burn, until the center reaches 145°F / 63°C. Thicker steaks need longer.
3. Meanwhile warm sesame oil in a second pan; stir ginger briefly, add bok choy and water, cover and steam 4–6 minutes until tender-crisp. Stir in vinegar and serve alongside tuna.

A smooth chickpea-flour stew with softened onion, tomato and warm spices.

Vegan · Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 150 g chickpea flour
• 700 ml water
• 200 g onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• 2 tablespoons olive oil
• 200 g plain crushed tomatoes
• 2 teaspoons vegan berbere spice blend
• ½ teaspoon salt

Let’s cook

1. Cook onion in oil over medium-low heat 10–15 minutes until very soft. Add garlic, ginger and berbere; stir for 30 seconds, then add tomatoes and simmer 5 minutes.
2. Whisk chickpea flour with half the cool water until smooth. Stir into the pot with remaining water and salt.
3. Simmer gently 15–20 minutes, stirring frequently, until the flour is fully cooked and the stew is smooth. Add water a little at a time if too thick. Serve in small bowls; bread or rice is separate.

Tomato-simmered okra and shrimp spooned over quick-cooking cornmeal.

Gluten-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 450 g raw peeled shrimp, For pregnancy: use the listed species and raw/cooked/canned form; follow the recipe cooking and weekly portion notes
• 300 g plain frozen sliced okra
• 1 can chopped tomatoes (400 g can)
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 teaspoon smoked paprika
• 180 g quick-cooking polenta, For this recipe: For gluten-free cooking, choose a product labeled gluten-free.
• 600 ml water
• 200 ml pasteurized milk, For pregnancy: choose dairy made with pasteurized milk or cream

Let’s cook

1. Soften onion in oil for 5 minutes. Add paprika, tomatoes and okra; cover and simmer 12–15 minutes until okra is tender, following its package cooking instructions.
2. Bring measured water and milk to a simmer in another pan. Whisk in polenta and stir over low heat for the package cooking time, adding hot water if needed to keep it spoonable.
3. Add shrimp to the tomato pan and cook 4–6 minutes, until opaque and 145°F / 63°C throughout. Spoon over the polenta.

A spoonable sweet-potato sauce with tender shrimp, peppers and lime.

Gluten-free · Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 500 g sweet potato, peeled and diced
• 400 ml water
• 200 ml unsweetened gluten-free coconut milk
• 1 tablespoon olive oil
• 100 g onion, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 400 g raw peeled shrimp
• ½ teaspoon salt
• 1 lime, juiced
• 2 tablespoons fresh cilantro, chopped

Let’s cook

1. Simmer sweet potato in the measured water, covered, until very soft, about 15–20 minutes. Mash or blend carefully with coconut milk and its cooking liquid.
2. Soften onion and pepper in oil in a wide pot; add garlic for 1 minute. Stir in sweet-potato purée and salt, adding a splash of water if too thick.
3. Add shrimp and gently simmer until opaque and 145°F / 63°C, about 4–6 minutes. Finish with lime and cilantro; serve in bowls.

Rice noodles tossed with egg, shrimp, tofu and crunchy peanuts.

Dairy-free

Adapted from a source video · Not kitchen-tested by Galley

Ingredients

• 35 g palm sugar
• 3 tablespoons water
• 3 tablespoons pourable Thai cooking tamarind
• 2 tablespoons dairy-free fish sauce
• 115 g dry medium-width rice noodles
• 2 tablespoons dried shrimp, chopped
• 3 cloves garlic, chopped
• ¼ cup shallots, chopped
• 85 g plain pressed tofu, diced
• 3 tablespoons sweet preserved daikon radish, chopped
• ¼ teaspoon chili flakes, optional
• 3 tablespoons vegetable oil
• 10 medium raw shrimp, peeled
• 2 large eggs
• 120 g fresh mung bean sprouts
• 70 g garlic chives
• ¼ cup unsalted roasted peanuts
• 1 lime

Let’s cook

1. Soak noodles until pliable, about 1 hour, then drain. Melt sugar until amber; carefully add water, tamarind and fish sauce. Simmer to dissolve.
2. Sear shrimp in some oil to 145°F / 63°C; remove. Fry tofu, garlic, shallots, dried shrimp, radish and optional chili with remaining oil. Add noodles and sauce; toss until tender, adding small splashes of water if needed.
3. Push noodles aside; scramble eggs until set. Return shrimp, add sprouts and chives, and cook until sprouts are thoroughly hot and tender. Add peanuts and serve with lime.

Quick shrimp in a coconut sauce with ginger and spinach.

Keto-friendly

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 400 g raw peeled shrimp
• 200 g spinach
• 200 ml unsweetened canned coconut milk
• 1 teaspoon olive oil
• 1 teaspoon fresh ginger, grated
• 1 clove garlic, minced
• 1 tablespoon lime juice

Let’s cook

1. If frozen, thaw shrimp in the refrigerator and pat dry. Heat oil in a skillet; cook ginger and garlic for 30 seconds.
2. Add coconut milk and simmer for 3 minutes. Add shrimp in an even layer and cook for 4–6 minutes, turning, until flesh is pearly white and opaque throughout.
3. Fold in spinach and stir until wilted. Add lime juice and divide between three bowls.

Orzo pasta with shrimp, wilted spinach and lemon.

Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 240 g dry orzo pasta
• 450 g raw peeled shrimp, For pregnancy: use the listed species and raw/cooked/canned form; follow the recipe cooking and weekly portion notes
• 200 g fresh spinach
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 tablespoons lemon juice
• ¼ teaspoon black pepper

Let’s cook

1. Cook orzo according to its package. Reserve half a cup of cooking water and drain.
2. Heat oil in a wide skillet; stir garlic for 30 seconds. Add shrimp and cook, turning, until firm, opaque and 145°F / 63°C throughout.
3. Add washed spinach and wilt fully. Toss in pasta, lemon and pepper, loosening with reserved cooking water as needed. Serve immediately.

Chicken thighs in a mild tomato-cream sauce with dried fenugreek.

Keto-friendly

Adapted from a source video · Not kitchen-tested by Galley

Ingredients

• 20.8 oz raw boneless skinless chicken thighs, chopped
• 1½ tablespoons unsalted butter
• ¾ cup plain unsweetened tomato passata
• ½ cup heavy cream
• ¼ cup water
• 4 teaspoons avocado oil
• 1¼ teaspoons dried fenugreek leaves
• ½ teaspoon salt
• ¼ teaspoon black pepper

Let’s cook

1. Season chicken with salt and pepper. Heat oil in a wide skillet; brown chicken over medium-high heat, stirring, until the thickest pieces reach 165°F / 74°C. Transfer to a plate.
2. Melt butter in the pan over medium heat. Stir in passata, fenugreek and water. Cover and simmer 5 minutes.
3. Lower heat, stir in cream, then return chicken and its juices. Heat gently until piping hot without boiling hard. Rice or bread is separate.

A stovetop lasagna with beef, spinach and two cheeses.

Adapted from a source video · Not kitchen-tested by Galley

Ingredients

• 8 oz raw lean ground beef
• ½ cup chopped onion
• 2 cloves garlic, minced
• 2½ cups spaghetti sauce
• 1 cup water
• 8 uncooked lasagna noodles
• 1 package (10 ounce) frozen chopped spinach, thawed
• 1½ cups pasteurized low-fat cottage cheese, For pregnancy: choose dairy made with pasteurized milk or cream
• ½ cup shredded pasteurized mozzarella, For pregnancy: choose dairy made with pasteurized milk or cream

Let’s cook

1. Brown beef, onion and garlic in a large deep skillet; beef must reach 160°F / 71°C. Drain excess fat.
2. Stir in sauce and water and bring to a boil. Layer broken lasagna noodles into the sauce, cover and simmer 5 minutes. Add thawed, squeezed spinach and cook 5 minutes more.
3. Spoon cottage cheese over the skillet and scatter mozzarella on top. Cover and cook 5–10 minutes or longer until noodles are tender and the center reaches 165°F / 74°C; add a little water if the sauce dries out.

Whole black gram and kidney beans simmered with tomato, butter and cream.

Gluten-free

Adapted from a written source · Not kitchen-tested by Galley

Ingredients

• 200 g gluten-free dry whole black urad
• 55 g gluten-free dry red kidney beans
• 6 cups water, Plus extra for soaking, discarded — initial cooking
• 2 cups water — finishing
• 2 tablespoons ghee
• 3 tablespoons unsalted butter
• 65 g onion, chopped
• 9 g fresh ginger, grated
• 9 g garlic, grated
• 220 g gluten-free tomato purée
• 1 teaspoon Kashmiri chili powder
• 1 teaspoon gluten-free garam masala
• 1 teaspoon salt
• 60 ml heavy cream

Let’s cook

1. Soak beans and urad in plenty of water for 12 hours; drain and rinse. In fresh initial cooking water, boil vigorously for at least 10 minutes, then simmer until both mash easily, about 60–90 minutes. Add hot water if needed; do not use a slow cooker for this stage.
2. Soften onion in ghee, add ginger and garlic, then tomato, chili, garam masala and salt. Cook until thickened. Add partly mashed legumes with their liquid and half the finishing water.
3. Simmer gently about 90 minutes, stirring often and adding remaining water as needed. Stir in cream for 6–8 minutes, then butter. Rice or bread is separate.

Tender beef cooked until its coconut-spice sauce reduces to a thick coating.

Dairy-free

Adapted from a written source · Not kitchen-tested by Galley

Ingredients

• 12 large dried mild red chilies
• 1 small onion, chopped
• 5 cloves garlic
• 3 lemongrass stalks, white part sliced — paste
• 1½ tablespoons fresh galangal, chopped
• 1½ tablespoons fresh ginger, chopped
• 2 tablespoons vegetable oil — paste
• 1000 g raw beef chuck, cubed
• 1 tablespoon vegetable oil — browning
• 1 cinnamon stick
• ¼ teaspoon ground cloves
• 3 whole star anise
• ½ teaspoon ground cardamom
• 1 lemongrass stalk, bruised — sauce
• 400 ml plain full-fat coconut milk
• 2 teaspoons plain tamarind paste
• 4 fresh makrut lime leaves, finely sliced
• ⅓ cup unsweetened desiccated coconut
• 1 tablespoon brown sugar
• 1½ teaspoons salt

Let’s cook

1. Soak dried chilies in hot water until soft and drain. Blend with onion, garlic, sliced lemongrass, galangal, ginger and paste oil until fine. Use large mild chilies, not twelve very hot small ones.
2. Brown beef in batches in the browning oil in a heavy pot. Remove, lower heat and cook spice paste 2–3 minutes. Return beef and add all remaining ingredients. Cover and simmer very gently about 75 minutes, then test tenderness.
3. Uncover and reduce about 30–40 minutes or longer, stirring increasingly often, until meat is fork-tender and sauce clings thickly. Add a little water and continue gently if meat is not yet tender. Remove cinnamon, star anise and bruised lemongrass before serving. Refrigerate leftovers promptly.

Pork shoulder simmered with fennel, tomato and rosemary.

Keto-friendly · Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 600 g boneless raw pork shoulder, cut into 3 cm pieces
• 300 g fennel bulb, sliced
• 100 g onion, diced
• 200 g tomatoes, chopped
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 250 ml water
• 1 teaspoon dried rosemary
• 1 tablespoon apple cider vinegar
• black pepper, to taste

Let’s cook

1. Heat oil in a heavy lidded casserole. Brown pork in two batches for 8–10 minutes total; remove. Cook onion and fennel in the same pot for 6–8 minutes.
2. Add garlic for 1 minute, then tomatoes, water, rosemary, vinegar and pork. Scrape up browned bits and bring to a simmer.
3. Cover and cook on low for 1½–2 hours, stirring periodically, until pork is fork-tender and safely cooked through. Add small splashes of water to prevent drying; whole-cut pork must reach at least 145°F / 63°C with a 3-minute rest, though tender shoulder will generally cook longer.
4. Uncover briefly to reduce a watery sauce, season with pepper and divide among plates. Chill leftovers in shallow containers within 2 hours.

A low roast followed by high heat for tender pork and crackling.

Keto-friendly · Dairy-free

Adapted from a written source · Not kitchen-tested by Galley

Ingredients

• 1000 g raw skin-on boneless pork belly
• 1½ teaspoons olive oil
• 1 teaspoon kosher salt
• ¼ teaspoon ground black pepper
• ½ teaspoon ground fennel seed, optional

Let’s cook

1. Pat skin dry; refrigerate uncovered overnight on a tray away from other food. Heat oven to 285°F / 140°C. Rub flesh with two-thirds of the oil, half the salt, pepper and optional fennel.
2. Make a snug foil tray around flesh, leaving skin exposed. Dry skin again and apply remaining oil and salt. Roast 2½ hours, tightening foil after 90 minutes.
3. Lift carefully onto a rack over a rimmed tray; level with foil underneath. Roast at 465°F / 240°C about 30 minutes, rotating and shielding browned spots. Ventilate the kitchen. Pork must be tender and at least 145°F / 63°C. Rest 10 minutes, then slice. Chill leftovers promptly.

Shredded chicken thighs simmered in chipotle-tomato sauce with softened onions.

Dairy-free

Adapted from a source video · Not kitchen-tested by Galley

Ingredients

• 32 oz raw boneless skinless chicken thighs
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 bay leaf
• water, enough to cover chicken; reserve ½ cup cooking liquid at original yield
• 1 tablespoon olive oil
• 1 large white onion, sliced
• 3 cloves garlic, minced
• 1 can dairy-free fire-roasted diced tomatoes (14 oz)
• 2 dairy-free chipotle peppers in adobo
• 2 tablespoons dairy-free adobo sauce
• 1 teaspoon dried oregano
• ½ teaspoon ground cumin

Let’s cook

1. Cover chicken with water in a pot, add salt, pepper and bay, and simmer 15–20 minutes until centers reach 165°F / 74°C. Reserve the specified liquid, discard bay and shred chicken.
2. Soften onion in oil in a skillet for 8–10 minutes. Add garlic for 30 seconds. Blend tomatoes, chipotles, adobo, oregano, cumin and reserved broth in a heat-safe blender, cooling broth first if needed.
3. Pour sauce into the onions and simmer 5–7 minutes. Add shredded chicken and simmer 5 minutes, stirring until hot throughout.

A paprika cauliflower skillet with cooked soybeans and pumpkin seeds.

Keto-friendly · Sodium-conscious · Gluten-free · Dairy-free · Vegan

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 250 g frozen shelled edamame
• 300 g plain riced cauliflower, fresh or frozen
• 80 g red bell pepper, diced
• 25 g unsalted pumpkin seeds, For this recipe: Use a gluten-free vegan product with no added salt or sugar. Follow package storage and cooking directions; nuts and seeds must be sold ready to eat.
• 1 tablespoon olive oil
• ½ teaspoon smoked paprika
• ½ teaspoon ground cumin
• 1 tablespoon lime juice

Let’s cook

1. Boil edamame according to its packet until cooked, usually 4–6 minutes; drain. Meanwhile wash and finely dice the pepper.
2. Heat oil in a wide pan. Cook pepper 3 minutes, add cauliflower and cook 6–8 minutes until tender and excess moisture has evaporated. Follow frozen cauliflower cooking directions.
3. Add cooked edamame, paprika and cumin; stir for 1–2 minutes until hot. Finish with lime juice and ready-to-eat seeds. Divide equally.

White beans and peppers baked in tomato sauce, with shrimp added near the end.

Dairy-free · Gluten-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 450 g raw peeled shrimp, For pregnancy: use the listed species and raw/cooked/canned form; follow the recipe cooking and weekly portion notes
• 2 cans cooked cannellini beans (400 g can), drained and rinsed
• 1 can chopped tomatoes (400 g can)
• 1 red bell pepper, diced
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 100 ml water

Let’s cook

1. Heat oven to 400°F / 204°C. Combine washed pepper, beans, tomatoes, oil, garlic, paprika and water in a wide baking dish.
2. Cover and bake 20 minutes until the sauce is bubbling and peppers begin to soften.
3. Stir in shrimp, spread evenly and bake uncovered 8–12 minutes more. Check several shrimp reach 145°F / 63°C and are opaque throughout; serve hot.

A covered-pot chicken and rice dish with olives and peas.

Gluten-free · Dairy-free

Adapted from a written source · Not kitchen-tested by Galley

Ingredients

• 2 teaspoons gluten-free adobo seasoning
• 24 oz boneless skinless chicken thighs
• 2 teaspoons vegetable oil — marinade
• 2 tablespoons vegetable oil — pot
• ¼ cup gluten-free dairy-free sofrito
• 1 red bell pepper, diced, divided
• ½ yellow onion, diced
• 3 cloves garlic, minced
• 2 tablespoons gluten-free tomato sauce
• ½ cup gluten-free pimiento-stuffed green olives
• 2 cups dry long-grain white rice
• 2½ cups gluten-free dairy-free chicken stock
• ¼ teaspoon salt
• 1½ teaspoons gluten-free sazon seasoning
• ½ cup frozen green peas

Let’s cook

1. Rub chicken with marinade oil and adobo; refrigerate 30 minutes. Brown in the remaining oil in a heavy lidded pot, about 3 minutes each side; remove.
2. Soften sofrito, onion and half the pepper for 3 minutes. Add garlic, tomato sauce and olives; cook until liquid mostly evaporates.
3. Stir in rice, sazon and salt. Add stock; boil uncovered 5–8 minutes until rice appears at the surface. Place chicken on top, cover and cook on low about 20 minutes, until rice is tender and chicken reaches 165°F / 74°C.
4. Lift chicken out briefly. Fold peas into hot rice and heat through; return chicken and finish with remaining pepper. Refrigerate leftovers promptly.

Whole sorghum simmered with tomato, celery and peppers, finished with shrimp.

Gluten-free · Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 180 g certified gluten-free whole sorghum
• 1 tablespoon olive oil
• 120 g onion, diced
• 120 g celery, diced
• 180 g red bell pepper, diced
• 3 cloves garlic, minced
• 400 g gluten-free chopped tomatoes
• 800 ml gluten-free dairy-free vegetable broth
• 1 teaspoon gluten-free smoked paprika
• ½ teaspoon dried thyme
• 400 g plain raw peeled shrimp, deveined
• 2 tablespoons fresh parsley, chopped

Let’s cook

1. Rinse sorghum. Soften onion, celery and pepper in oil in a lidded pot around 6 minutes; stir in garlic, paprika and thyme for 1 minute.
2. Add grain, tomatoes and broth. Bring to a boil, cover and simmer gently 50–70 minutes or according to the grain packet, stirring occasionally. Add water as needed until grains are tender with a pleasantly chewy center.
3. When grain is cooked and liquid is stew-like, add shrimp and simmer 5–8 minutes until opaque, firm and 145°F / 63°C throughout. Finish with parsley.

Roasted squash strands folded with a no-added-salt tomato-and-bean filling.

Sodium-conscious · Dairy-free · Vegan

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 1 spaghetti squash, about 1.5 kg
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 400 g no-salt-added chopped tomatoes
• 240 g no-salt-added cannellini beans, drained and rinsed
• 150 g spinach
• 1 teaspoon dried oregano
• ¼ teaspoon ground black pepper
• 2 tablespoons unsalted walnuts, chopped
• 1 tablespoon lemon juice

Let’s cook

1. Heat oven to 400°F / 204°C. Carefully halve squash lengthwise and remove seeds. Rub cut surfaces with half the oil; roast cut-side down on a lined tray 40–55 minutes until a fork easily separates the strands.
2. Meanwhile soften onion in remaining oil 7 minutes. Add garlic and oregano for 30 seconds, then tomatoes and beans. Simmer 12–15 minutes; stir in spinach to wilt.
3. Scrape squash flesh into strands, leaving sturdy shells. Fold strands into the sauce with pepper and lemon. Spoon back into shells and sprinkle walnuts. Return to the oven 10 minutes until piping hot, then divide each half into two portions.

A thick lentil and vegetable sauce over ordinary spaghetti.

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 280 g dry spaghetti
• 150 g dried red lentils
• 400 g canned chopped tomatoes
• 150 g carrots, finely diced
• 100 g onion, diced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 500 ml water

Let’s cook

1. Heat oil in a saucepan and soften onion and carrot for 8 minutes. Rinse lentils in a sieve.
2. Add lentils, tomatoes, oregano and water. Simmer for 20–25 minutes until lentils are soft and the sauce is thick, stirring often and adding water if needed.
3. Cook spaghetti according to its packet, drain and divide between four bowls. Spoon sauce over each portion.

Chicken baked with spinach, tomato sauce and mozzarella.

Gluten-free

Adapted from a written source · Not kitchen-tested by Galley

Ingredients

• 1 cup plain tomato pasta sauce
• 16 oz raw boneless chicken breast, 1/2 inch thick
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 package (10 ounces) frozen chopped spinach, thawed and drained
• ¾ cup shredded pasteurized mozzarella, For pregnancy: choose dairy made with pasteurized milk or cream

Let’s cook

1. Heat oven to 350°F / 177°C. Spread half the pasta sauce in a baking dish; arrange chicken in a single layer, about ½ inch thick.
2. Season chicken with the salt and pepper. Cover with remaining sauce, thawed drained spinach and mozzarella.
3. Bake 30–40 minutes, until the thickest chicken pieces and center of the dish reach 165°F / 74°C. Allow extra time if the dish is crowded.

Paneer cubes warmed in a smooth spinach, ginger and toasted-spice sauce.

Keto-friendly

Adapted from a source video · Not kitchen-tested by Galley

Ingredients

• 200 g fresh spinach
• 200 g plain paneer, cubed
• 50 g onion, chopped
• 5 g garlic
• 5 g fresh ginger
• 1 green chili
• 1½ teaspoons cumin seeds
• 50 ml heavy cream
• ½ teaspoon ground turmeric
• ½ teaspoon pure ground red chili
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon garam masala
• ¼ teaspoon salt
• 20 g ghee
• 2 tablespoons water

Let’s cook

1. Heat half the ghee in a deep skillet. Cook cumin seeds, chopped ginger, garlic, chili and onion for 2–3 minutes. Add spinach and salt, cover and cook until wilted. Cool slightly, then blend with the water until smooth.
2. Warm remaining ghee in the skillet. Stir in the ground spices for about 30 seconds without scorching. Add spinach purée, cover loosely and simmer 2–3 minutes.
3. Add cream and paneer and heat gently until hot throughout. Avoid a hard boil. Serve promptly; refrigerate leftovers within 2 hours.

Cream-cheese and spinach filling inside pan-seared chicken.

Keto-friendly

Adapted from a source video · Not kitchen-tested by Galley

Ingredients

• 30 oz boneless skinless chicken breasts, three large breasts at original yield
• ¾ teaspoon salt — chicken
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• 1½ tablespoons olive oil
• 4 oz cream cheese
• 1 tablespoon mayonnaise
• 2 cloves garlic, minced
• ¼ teaspoon salt — filling
• 1½ cups baby spinach, chopped
• ¼ cup mozzarella, shredded
• ¼ cup Parmesan, grated

Let’s cook

1. Heat oven to 425°F / 220°C. Mash cream cheese with mayo, garlic and filling salt; fold in spinach and cheeses. Cut a deep side pocket in each breast without cutting through.
2. Fill pockets and secure with toothpicks kept parallel to the pan. Rub chicken with chicken salt, pepper, garlic powder and paprika. Heat oil in an ovenproof skillet and sear about 4 minutes per side.
3. Bake 10–15 minutes, or longer until both thickest chicken and filling reach 165°F / 74°C. Rest 5 minutes. Remove every toothpick before slicing; half a large breast is one portion at the original yield.

Thin fish fillets rolled around garlic spinach and baked with a little butter.

Keto-friendly · Sodium-conscious · Gluten-free

Adapted from a written source · Not kitchen-tested by Galley

Ingredients

• 1 teaspoon olive oil — filling
• ½ teaspoon olive oil — dish
• 2 cups fresh spinach
• 2 teaspoons garlic, minced
• ground black pepper, To taste
• 2 raw sole fillets, 5 ounces each
• ½ teaspoon unsalted butter, melted, For this recipe: Use a product made from pasteurized milk or cream.

Let’s cook

1. Heat oven to 400°F / 204°C. Oil a small baking dish with the dish oil. Wilt spinach with garlic and pepper in the filling oil for 2–3 minutes.
2. Divide spinach between fillets, roll and place seam-side down. Brush with butter.
3. Bake about 10–15 minutes until the thickest rolled center reaches 145°F / 63°C; larger rolls take longer. Serve promptly.

Thin beef steaks rolled around spinach and walnuts, then gently braised.

Keto-friendly · Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 600 g thin raw beef top-round steaks, four pieces at original yield, pounded to about 5 mm
• 150 g fresh spinach
• 40 g walnuts, finely chopped
• 2 teaspoons dairy-free Dijon mustard
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 300 ml dairy-free beef broth
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Let’s cook

1. Wilt spinach in a covered pan with a splash of water. Cool and squeeze dry, then chop and combine with walnuts and garlic.
2. Spread mustard on steaks; divide filling across them, keeping borders clear. Roll firmly and secure with cooking string. Season.
3. Brown rolls in oil on all sides in a small lidded casserole. Add broth, cover and simmer very gently 60–90 minutes, turning occasionally, until beef is fork-tender and the center of each roll reaches 165°F / 74°C. Add water if the pan begins drying.
4. Rest 5 minutes. Remove every piece of string, slice and serve with pan juices.

A savory pork, mushroom and egg loaf with a golden yolk cap.

Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 450 g ground pork
• 35 g dry mung-bean glass noodles
• 100 g fresh shiitake mushrooms, finely chopped
• 1 small onion, finely chopped
• 40 g carrot, grated
• 4 large eggs
• 2 tablespoons dairy-free soy sauce
• 1 teaspoon dairy-free fish sauce
• 1 teaspoon granulated sugar
• ½ teaspoon ground black pepper
• 1 teaspoon vegetable oil

Let’s cook

1. Soak noodles in hot water according to their package; drain well and snip short. Separate one egg, reserving its yolk. Beat its white with the three remaining eggs at original yield.
2. Mix pork, noodles, mushrooms, onion, carrot, beaten eggs, sauces, sugar and pepper. Press into the oiled dish and cover loosely with foil.
3. Steam over simmering water 45–60 minutes until center reaches 160°F / 71°C; replenish the steamer without letting it boil dry.
4. Uncover, spread reserved yolk over the surface and steam another 5–8 minutes until the cap is fully set and 160°F / 71°C. Rest 10 minutes; cut into eight slices at original yield.

A mild bean chili with sweet potato, cumin and smoked paprika.

Sodium-conscious

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 400 g sweet potato, peeled and cut into 1.5 cm cubes
• 2 cans no-salt-added kidney beans (400 g cans), drained and rinsed
• 1 can no-salt-added chopped tomatoes (400 g can)
• 1 medium onion, chopped
• 1 tablespoon olive oil
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika, without added salt
• 300 ml water
• 1 tablespoon lime juice

Let’s cook

1. Heat the oil in a large saucepan over medium-low heat. Soften the onion for 5–7 minutes.
2. Add the cumin and paprika and stir for 30 seconds. Add sweet potato, tomatoes and measured water. Bring to a gentle simmer.
3. Cover and cook for 15 minutes. Add the canned beans, then simmer for another 10–15 minutes, until the sweet potato is tender. Add water if the sauce becomes too thick.
4. Finish with lime juice and divide into four bowls. Use fully cooked canned beans as listed, not raw or soaked dried kidney beans.