Lunches & soups

A lemony salad with tender artichoke hearts and hemp.

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

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 250 g plain frozen artichoke hearts, no added salt; cook as package directs
• 200 g cucumber, diced
• 50 g unsalted almonds
• 40 g hemp hearts
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 2 tablespoons fresh parsley, chopped

Let’s cook

1. Cook frozen artichokes according to package directions, about 10–15 minutes for this timing. Drain and spread in a shallow dish to cool for 10 minutes.
2. Meanwhile wash and chop cucumber and parsley. Roughly chop ready-to-eat almonds.
3. Toss artichokes with cucumber, hemp, lemon, oil and parsley. Divide into bowls and add almonds. Allow more time if the artichoke package requires it.

Peppery leaves and avocado with a simple balsamic dressing.

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

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

Ingredients

• 140 g baby arugula
• 6 fresh basil leaves
• 2 grape tomatoes in 1-pint containers
• 2 large avocado
• ½ cup red onion, minced
• 2 tablespoons balsamic vinegar, no added sugar or salt
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• ¼ teaspoon black pepper

Let’s cook

1. Wash produce, including avocado skins. Chop arugula and basil, halve tomatoes and dice the avocado.
2. Whisk vinegar, oil, lemon juice, garlic and pepper. Toss with the vegetables and onion just before serving.
3. Divide into four light lunch portions. Refrigerate promptly if not eating immediately.

Ground soaked chickpeas baked into small herb-filled patties.

Vegan · Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 200 g dried chickpeas
• 50 g onion, roughly chopped
• 30 g fresh parsley
• 2 cloves garlic
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 tablespoons chickpea flour
• 2 tablespoons olive oil
• 3 tablespoons tahini — sauce
• 2 tablespoons lemon juice — sauce
• 3 tablespoons water — sauce
• black pepper, to taste

Let’s cook

1. Cover dried chickpeas with plenty of water and soak in the refrigerator for 12 hours; add water if they become exposed. Drain very well. Do not replace with canned chickpeas.
2. Heat oven to 425°F / 220°C. Pulse soaked chickpeas, onion, parsley, garlic and spices in a food processor to a fine crumb that holds when squeezed. Mix in chickpea flour; avoid turning it into a smooth paste.
3. Form 12 small patties for the original four portions, about ½-inch thick. Brush a lined baking sheet and both sides of patties with the measured oil. Bake 25–35 minutes, turning halfway, until browned and cooked through with no hard, chalky center; extend cooking if needed.
4. Whisk tahini, lemon and water into a sauce, adding a little extra water if necessary. Serve three patties per portion with sauce. Refrigerate leftovers within 2 hours.

Small ramekins of crab in a mayonnaise-and-egg sauce, without a crumb topping.

Keto-friendly

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

Ingredients

• 16 oz cooked lump crab meat
• ½ cup mayonnaise
• 1 teaspoon Old Bay seasoning
• 1 teaspoon fresh parsley, chopped
• 1 large egg
• ½ teaspoon lemon juice

Let’s cook

1. Heat oven to 350°F / 177°C. Whisk mayonnaise, seasoning, parsley, egg and lemon, then fold in the crab.
2. Divide among three 8-ounce ovenproof ramekins at original yield. Bake about 20–25 minutes, until lightly golden and centers reach 165°F / 74°C.
3. Stand 5 minutes before serving; the dishes will be hot.

Chilled risotto shaped around mozzarella, crumb-coated and oven-baked.

Gluten-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 200 g dry gluten-free arborio rice
• 1 tablespoon olive oil
• 60 g onion, finely chopped
• 650 ml gluten-free vegetable broth
• 100 g frozen peas
• 40 g Parmesan, finely grated
• 120 g plain gluten-free mozzarella, cubed
• 2 large eggs
• 100 g gluten-free dry breadcrumbs
• 2 tablespoons olive oil — coating
• ¼ teaspoon ground black pepper

Let’s cook

1. Soften onion in the first oil. Add rice, stir 1 minute, then add hot broth a ladle at a time, stirring, until rice is tender and thick, about 20–25 minutes. Add peas for the final 5 minutes; mix in Parmesan and pepper.
2. Spread rice thinly in a shallow container and refrigerate promptly once heavy steaming stops; chill at least 1 hour until firm. Do not leave cooked rice sitting out.
3. Heat oven to 425°F / 218°C. Divide rice into twelve portions at original yield. Enclose a mozzarella cube in each and shape into balls. Dip in beaten eggs, then breadcrumbs; set on a lined tray and drizzle coating oil.
4. Bake 25–30 minutes, turning gently once, until crisp and centers reach 165°F / 74°C. Cool 5 minutes before eating; cheese is hot.

Sweet ripe plantain boats holding a tomato and black-bean filling.

Dairy-free · Vegan

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 4 ripe sweet plantains
• 2 tablespoons olive oil
• 100 g onion, diced
• 240 g cooked black beans, drained
• 150 g tomato, diced
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• ¼ teaspoon salt
• 60 ml water
• 1 tablespoon lime juice
• 2 tablespoons fresh cilantro, chopped

Let’s cook

1. Heat oven to 400°F / 200°C. Peel plantains and cut a lengthwise slit without cutting through the bottom. Rub with half the oil and bake on a lined tray 25–30 minutes, until softened.
2. Meanwhile soften onion in remaining oil 6–8 minutes. Add tomato, beans, spices, salt and water; simmer 10 minutes, mashing a few beans until thick.
3. Open plantain slits carefully, spoon in filling and bake another 10 minutes until steaming throughout. Add lime and cilantro.

Firm-boiled eggs wrapped in seasoned pork and a light almond coating.

Keto-friendly · Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 5 large eggs, four for boiling and one for coating at original yield
• 400 g raw ground pork
• ½ teaspoon dried sage
• ½ teaspoon dried thyme
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 40 g almond flour
• 1 teaspoon olive oil

Let’s cook

1. Boil four of the five eggs at original yield for 10–12 minutes until yolks are firm. Cool in ice water, peel and dry. Heat oven to 400°F / 200°C and lightly oil a rack over a lined baking tray.
2. Mix pork, herbs, salt and pepper and divide into four equal portions at original yield. Flatten each between sheets of baking paper, wrap around an egg and seal every gap. Beat remaining egg in a shallow bowl; dip pork-wrapped eggs, then roll in almond flour.
3. Place on rack and bake 25–35 minutes until the pork layer reaches 160°F / 71°C in several places. Rest 5 minutes before cutting. Refrigerate leftovers promptly and reheat to 165°F / 74°C.

Thin oil pastry wrapped around a soft potato-and-onion filling, then baked.

Vegan · Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 280 g all-purpose flour
• 50 ml vegetable oil — dough
• 140 ml water
• 1 teaspoon apple cider vinegar
• ¼ teaspoon salt — dough
• 700 g potatoes, peeled and cubed
• 1 large onion, finely chopped
• 2 tablespoons vegetable oil — filling
• ½ teaspoon salt — filling
• ¼ teaspoon ground black pepper
• 1 teaspoon vegetable oil — tops

Let’s cook

1. Mix flour, dough salt, dough oil, water and vinegar into a soft dough. Knead briefly until smooth, cover and rest 30 minutes.
2. Boil potatoes until tender, drain thoroughly and mash. Soften onion in filling oil until golden; combine with potatoes, filling salt and pepper. Spread out and cool.
3. Heat oven to 375°F / 190°C. Divide dough and filling into eight portions at the original yield. Roll each dough piece thinly into a 7-inch circle. Put filling in the center, gather edges over it and pinch closed; set seam-side down on a lined tray.
4. Flatten gently into thick rounds and brush with top oil. Bake 35–45 minutes until pastry is golden and cooked. Cool 10 minutes before eating; filling holds heat.

Soft rice-and-starch parcels enclosing a cooked pork and mushroom filling.

Gluten-free · Dairy-free

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

Ingredients

• 16 oz banana leaves for wrapping
• 2 cups gluten-free cornstarch
• 1 cup gluten-free white rice flour
• 3 tablespoons gluten-free potato starch
• 4½ cups gluten-free dairy-free chicken broth
• 5 cups water
• 3 tablespoons vegetable oil — dough
• 1⅓ teaspoons salt — dough
• 1 medium onion, diced
• 37 g dried wood ear mushrooms
• 2 tablespoons vegetable oil — filling
• 16 oz raw ground pork
• 1 teaspoon salt — filling
• 2 teaspoons granulated sugar
• 1½ teaspoons ground black pepper

Let’s cook

1. Thaw, wash and briefly blanch leaves; cut twelve 12-inch squares at the original yield and matching foil. Soak mushrooms about 20 minutes, rinse and chop. Fry onion in filling oil; add pork and mushrooms, filling salt, sugar and pepper. Cook pork to 160°F / 71°C.
2. Whisk remaining ingredients in a large nonstick pot; rest 30–60 minutes. Heat, stirring, until a thick spoonable paste forms, about 3–6 minutes after bubbling. Stir off heat 3 minutes.
3. Form each leaf-lined foil square into a cone. Divide paste and filling among packets, sandwiching filling in paste. Fold securely. Steam above boiling water about 40 minutes, replenishing water safely, until dough loses its chalky center and filling reaches 165°F / 74°C. Cool briefly, unwrap and serve. Refrigerate promptly.

Shredded young jackfruit with avocado slaw and cashews in buns.

Vegan · Dairy-free

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

Ingredients

• 2 cans young green jackfruit in water (20 oz can), drained
• 2 tablespoons brown sugar
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon chili powder
• 1 tablespoon vegetable oil
• ¾ cup vegan dairy-free barbecue sauce
• water, to thin sauces
• ½ ripe avocado — slaw
• 1 tablespoon maple syrup — slaw
• 1 lime, juiced — slaw
• 2 cups plain shredded cabbage and carrot mix — slaw
• 5 whole-grain vegan buns
• ½ cup roasted salted cashews

Let’s cook

1. Rinse and dry jackfruit, removing tough cores. Toss with sugar and dry spices. Sauté in oil in a covered skillet for 2–3 minutes, add barbecue sauce and enough water to loosen, then cover and simmer about 20 minutes until shreddable.
2. Mash avocado with maple syrup, lime juice and a splash of water. Toss with slaw mix and keep refrigerated.
3. Shred jackfruit with forks and cook uncovered 2–3 minutes to reduce excess liquid. Fill buns with slaw and jackfruit; top with cashews.

A hearty soup with pearl barley, mushrooms and carrot.

Sodium-conscious

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 150 g pearl barley
• 300 g mushrooms, sliced
• 150 g carrots, diced
• 80 g onion, diced
• 1300 ml water
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 tablespoon lemon juice

Let’s cook

1. Rinse barley. Heat oil in a saucepan and soften onion and carrot for 6 minutes.
2. Add mushrooms and cook for 5 minutes. Add barley, water and thyme and bring to a simmer.
3. Cook for 30–40 minutes until barley is tender, stirring occasionally and adding a little water if needed. Finish with lemon juice and divide among four bowls.

Lentils and pearl barley simmered with tomatoes, carrots and celery.

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

Ingredients

• 1 tablespoon vegetable oil
• 1 clove garlic, minced
• 1 cup sliced onion
• 1 cup sliced carrot
• 1 cup sliced celery
• 1 can (15 ounces) diced tomatoes with juice
• 3 cups low-sodium vegetable broth
• 3 cups water
• 1 cup dry lentils
• ⅔ cup pearl barley
• ½ teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• salt, to taste
• black pepper, to taste

Let’s cook

1. Warm oil in a large pot. Stir onion for a minute, then garlic for another minute.
2. Add carrot, celery, tomatoes with their juice, broth, water, lentils, barley and dried herbs. Bring to a boil, then cover and lower to a gentle simmer.
3. Cook 60–90 minutes, until both lentils and barley are tender, stirring occasionally. Season with pepper and salt if needed. The stated yield is ten cups, not ten full meal portions.

Pearl barley slowly stirred with broth and finished with tomatoes and herbs.

Sodium-conscious

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

Ingredients

• 32 oz Roma tomatoes, peeled and quartered
• 2 tablespoons olive oil
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 4 cups low-sodium vegetable broth
• 3 cups water
• 2 shallots, chopped
• ¼ cup dry white wine, optional
• 2 cups dry pearl barley
• 3 tablespoons fresh basil, chopped
• 3 tablespoons fresh parsley, chopped
• 1½ tablespoons fresh thyme leaves
• ½ cup Parmesan, grated

Let’s cook

1. Heat oven to 450°F / 232°C. Toss tomatoes with half the oil and half the salt and pepper. Roast 25–30 minutes until softened and browning.
2. Keep broth and water hot in a saucepan. In a separate wide pot, soften shallots in remaining oil 2–3 minutes. Add optional wine and reduce; stir in barley for 1 minute.
3. Add hot liquid about half a cup at a time, stirring and letting each addition absorb before the next. Cook about 45–50 minutes until barley is tender; add a little extra hot water if necessary.
4. Fold in tomatoes, herbs, Parmesan and remaining salt and pepper. Serve as eight light meals or hearty sides; chill leftovers promptly.

Handheld whole-wheat pastries filled with lean beef, turnip, potato and thyme.

Sodium-conscious

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 180 g all-purpose flour
• 120 g whole-wheat flour
• 120 g cold unsalted butter, diced
• 100 ml cold water
• 300 g raw unseasoned lean ground beef
• 200 g turnip, finely diced
• 150 g potato, finely diced
• 1 small onion, finely chopped
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• ¼ teaspoon ground black pepper
• 80 ml water — filling
• 1 large egg — glaze

Let’s cook

1. Rub butter into both flours until coarse crumbs remain. Stir in cold water to form a dough, adding a teaspoon more only if needed. Wrap and refrigerate 30 minutes.
2. Cook onion, turnip and potato in oil 5 minutes. Add beef, thyme and pepper, breaking up meat. Add filling water, cover and cook until vegetables are tender and beef reaches 160°F / 71°C. Uncover to evaporate excess moisture, then spread thinly in a dish to cool.
3. Heat oven to 400°F / 204°C. Divide dough into six portions at the original yield; roll each into an 8-inch circle. Divide cooled filling among them, wet edges with water and fold in half. Press and crimp firmly; cut a small steam vent.
4. Brush with beaten egg, discard leftover egg and bake on a lined tray 30–40 minutes until golden and centers reach 165°F / 74°C. Cool 5 minutes before eating.

Sweet-potato noodles tossed with separately sautéed vegetables, beef and egg ribbons.

Dairy-free

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

Ingredients

• 4 oz raw beef tenderloin, thin strips
• 2 large dried shiitake mushrooms
• 2 cloves garlic, minced
• 5 teaspoons granulated sugar
• 7 teaspoons soy sauce
• 6 teaspoons toasted sesame oil
• 1 tablespoon toasted sesame seeds
• 1 large egg yolk
• 4 oz fresh spinach
• 4 oz dry sweet-potato starch noodles
• 3 green onions, sliced
• 1 medium onion, thinly sliced
• 5 white mushrooms, sliced
• 1 medium carrot, julienned
• ½ red bell pepper, sliced, optional
• ¾ teaspoon ground black pepper
• ¼ teaspoon kosher salt
• 8 teaspoons vegetable oil

Let’s cook

1. Soak dried shiitake in water 2–3 hours in the refrigerator, then slice. Refrigerate beef and shiitake with half the garlic, one teaspoon sugar, two teaspoons soy, one teaspoon sesame oil and a third of the pepper at the original yield.
2. Cook beaten yolk with a little salt in one teaspoon vegetable oil as a thin sheet over gentle heat until fully set, then slice. Blanch spinach 30–60 seconds, cool, squeeze and cut; mix with one teaspoon each soy and sesame oil. Cook noodles in the boiling water until tender, about 8 minutes; drain and cut. Toss with two teaspoons sesame oil and one teaspoon each soy and sugar.
3. Using measured vegetable oil, sauté onion and scallions, then white mushrooms, then carrot and optional pepper in separate batches until tender-crisp. Lightly season with the remaining salt. Transfer each to the noodles.
4. Cook the marinated beef and shiitake in the remaining oil until the beef reaches 145°F / 63°C; rest 3 minutes. Toss all ingredients with remaining garlic, soy, sugar, sesame oil and pepper. Add cooked yolk and sesame seeds. Serve promptly and refrigerate leftovers within 2 hours.

A large pot of ground-beef and barley soup with diced vegetables.

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

Ingredients

• 16 oz lean ground beef (15% fat or less)
• 1 large carrot, diced (about 1 cup)
• 1 small onion, diced (about 1 cup)
• 2 stalks celery, diced (about 1 cup)
• 2 cloves garlic, finely chopped
• 8 cups low-sodium beef broth
• 1 can (14.5 ounce) diced tomatoes with juice
• 1 cup pearl barley
• ½ teaspoon black pepper

Let’s cook

1. Brown beef in a large stockpot, breaking it into small pieces. Drain excess fat into a heatproof container, then cook carrot, onion, celery and garlic with the beef for 5 minutes.
2. Add broth, tomatoes with juice, barley and pepper. Bring to a boil, cover and simmer 45–60 minutes, until the barley is tender and ground beef has reached 160°F / 71°C.
3. Serve hot. The batch yields about fourteen cups; cool uneaten soup in several shallow containers rather than in the stockpot.

Bunless beef patties served with lettuce, tomatoes and a yogurt dressing.

Keto-friendly

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 300 g raw lean ground beef
• 150 g lettuce, shredded
• 100 g tomatoes, diced
• 60 g plain Greek yogurt
• 1 teaspoon Dijon mustard
• 1 teaspoon olive oil
• black pepper, to taste

Let’s cook

1. Shape beef into two patties about 1.5 cm thick and season with pepper. Heat oil in a skillet over medium heat.
2. Cook patties for about 5–6 minutes per side, until the center reaches 160°F / 71°C; timing depends on thickness.
3. Mix yogurt and mustard. Divide lettuce and tomatoes between bowls, add a patty and spoon dressing alongside.

Whole peppers hold a tender corn, egg-white and milk filling.

Sodium-conscious

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

Ingredients

• 4 bell peppers — shells
• 1 tablespoon olive oil
• ¼ cup onion, chopped
• 1 green bell pepper, chopped — filling
• 2½ cups fresh corn kernels
• ⅛ teaspoon salt-free chili powder
• 2 tablespoons fresh parsley, chopped
• 3 large egg whites
• ½ cup skim milk
• ½ cup water

Let’s cook

1. Heat oven to 350°F / 177°C. Remove tops and seeds from shell peppers; stand upright in a snug baking dish.
2. Cook onion, chopped pepper and corn in oil about 5 minutes. Stir in chili powder and parsley. Whisk egg whites and milk, add to the pan and stir over low heat until beginning to thicken.
3. Fill pepper shells. Pour water around them, cover loosely with foil and bake about 30–40 minutes, until peppers are tender and filling reaches 160°F / 71°C. Let stand 5 minutes.

Rice, warm spiced beans and fresh tomato for an inexpensive bowl meal.

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

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 200 g dry long-grain white rice
• 2 cans no-salt-added black beans (400 g cans), drained and rinsed
• 200 g tomatoes, diced
• 1 small onion, chopped
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika, without added salt
• 100 ml water, for the beans
• 2 tablespoons lime juice

Let’s cook

1. Cook the rice according to its packet directions using water without added salt. Start the beans while it cooks.
2. Heat the oil in a skillet and cook the onion over medium-low heat for 5–7 minutes. Stir in cumin and paprika for 30 seconds.
3. Add the beans and measured water. Simmer for 8–10 minutes, stirring and lightly crushing a few beans to thicken the sauce.
4. Divide the rice and beans into four bowls. Top with the fresh tomato and lime juice.

A cold bean, corn and tomato salad with lime dressing.

Sodium-conscious · Dairy-free · Vegan

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

Ingredients

• 2 cans no-salt-added black beans (15 oz can), drained and rinsed
• 1½ cups unsalted cooked corn, cooled
• 1 bunch fresh cilantro, chopped
• 5 green onions, sliced
• 3 medium tomatoes, diced
• 1 avocado, diced, optional
• 1 tablespoon vegetable oil
• 2 tablespoons lime juice
• ½ teaspoon black pepper

Let’s cook

1. Combine beans, cooled corn, cilantro, onions and tomatoes in a large bowl. Add avocado if using.
2. Whisk oil, lime juice and pepper, then gently fold into the salad.
3. Serve cold or refrigerate covered. Refrigerate within 2 hours; cooking and chilling corn are separate if starting with frozen or fresh corn.

A slow-simmered pot with paprika, thyme and a bright vinegar finish.

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

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

Ingredients

• 1 cup dried black-eyed peas
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups no-salt-added gluten-free vegetable broth
• 1 teaspoon paprika, without added salt
• 1 teaspoon dried thyme
• ¼ teaspoon black pepper
• 4 cups collard greens, stems removed and leaves chopped
• 1 teaspoon vinegar

Let’s cook

1. Cover peas with 3 cups water; soak in the refrigerator for at least 6 hours. Drain and rinse.
2. In a roomy saucepan, soften onion and garlic in oil for 5 minutes. Add broth, peas, paprika, thyme and pepper. Boil, then gently simmer 30–35 minutes, or until peas are tender.
3. Add greens, cover and simmer 10–30 minutes to soften; add water if drying out. Finish with vinegar. Refrigerate leftovers within 2 hours.

Chopped vegetables, raisins and tofu in a yogurt dressing.

Sodium-conscious

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

Ingredients

• 3 cups fresh broccoli, chopped
• 1 carrot, diced
• 2 celery stalks, thinly sliced
• ½ cup plain raisins
• ¼ cup onion, chopped
• 1 cup plain ready-to-eat tofu, no added salt, diced; follow package cooking instructions if required
• ¾ cup plain low-fat yogurt
• 1 tablespoon granulated sugar
• 1 teaspoon white vinegar

Let’s cook

1. Mix broccoli, carrot, celery, raisins, onion and tofu in a large bowl.
2. Whisk yogurt, sugar and vinegar separately until smooth.
3. Toss dressing with salad and refrigerate until serving. Refrigerate leftovers within 2 hours.

A warm broccoli-rice bowl with ginger, lime and seared tofu.

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

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

Ingredients

• 4 cups fresh broccoli rice
• 1 tablespoon avocado oil
• 1 tablespoon garlic, minced
• 1½ teaspoons toasted sesame oil
• ½ teaspoon fresh ginger, grated
• 1 tablespoon lime juice
• 2 scallions
• ¼ cup unsalted almonds, sliced
• 300 g plain firm tofu

Let’s cook

1. Drain tofu and cut small cubes. Heat half the avocado oil in a wide nonstick pan; brown tofu 8–10 minutes until hot throughout. Set aside.
2. Add remaining oil, broccoli rice and garlic. Stir-fry 3–4 minutes until tender with some bite.
3. Mix in tofu, sesame oil, ginger and lime. Finish with washed chopped scallions and ready-to-eat almonds; divide into two bowls.

Savory pan cakes with broccoli, ground seeds and a lemon-tahini sauce.

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

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 250 g broccoli florets
• 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.
• 25 g ground flaxseed, 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 almond flour, 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.
• 80 ml water
• 1 tablespoon olive oil
• 20 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 lemon juice
• 2 tablespoons water, for the sauce

Let’s cook

1. Steam washed broccoli for 5–6 minutes until tender. Drain very well, cool enough to handle and chop finely. Mix flax with the 80 ml water and let thicken 5 minutes while broccoli cooks.
2. Mix broccoli, flax gel, finely chopped walnuts and almond flour. Rest 3 minutes. Shape six thin cakes; if the mixture is loose, squeeze out excess broccoli moisture rather than adding raw flour at the table.
3. Heat oil in a large nonstick skillet over medium-low heat. Cook cakes in two batches for 4–5 minutes per side, until set and cooked through. Handle gently with a broad spatula.
4. Whisk tahini, lemon and sauce water. Serve three cakes per person with sauce.

Fine-shredded sprouts with softened bulgur, walnuts and orange dressing.

Sodium-conscious · Dairy-free · Vegan

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

Ingredients

• ⅓ cup dry bulgur
• 1 cup boiling water
• 8 oz Brussels sprouts, trimmed
• ½ cup dried cranberries, no added salt
• ¼ cup raw unsalted walnuts, chopped
• ¼ cup 100% orange juice
• 2 tablespoons vegetable oil
• 2 tablespoons apple cider vinegar
• ¼ teaspoon black pepper

Let’s cook

1. Cover bulgur with boiling water and leave about 30 minutes until tender. Drain any remaining water.
2. Wash sprouts, halve lengthwise and shred thinly across. Mix with bulgur, cranberries and walnuts.
3. Whisk juice, oil, vinegar and pepper. Toss through salad and serve or refrigerate promptly. Approximate source yield is five cups.

A thick tomato soup with zucchini, beans and sweetcorn.

Gluten-free

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

Ingredients

• 1 onion, chopped
• 2 zucchini, chopped
• 1 tablespoon vegetable oil
• 1 can (15.5 ounces) vegetarian refried beans
• 1 can (28 ounces) diced tomatoes with juice
• 1 can (28 ounces) crushed tomatoes with juice
• 2 cans (15.5 ounces) corn, drained and rinsed
• 1 can (15.5 ounces) black beans, drained and rinsed
• 2 tablespoons taco seasoning, For this recipe: For gluten-free cooking, choose a product labeled gluten-free.

Let’s cook

1. Use a large saucepan to soften chopped onion and zucchini in oil over medium heat.
2. Stir in refried beans, breaking up lumps, then both kinds of tomato, rinsed corn, black beans and taco seasoning.
3. Simmer gently for around 30 minutes, stirring often enough to prevent sticking. Serve hot; the batch makes about ten cups.

Buckwheat noodles and tofu in a mild miso-ginger broth.

Dairy-free · Vegan

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 200 g dry soba noodles
• 400 g firm tofu, cubed
• 300 g cabbage, finely shredded
• 150 g carrot, thinly sliced
• 1000 ml water
• 2 tablespoons plain vegan miso paste, without fish or dashi, For pregnancy: choose plain vegan miso without fish, bonito or dashi
• 1 tablespoon fresh ginger, grated
• 1 teaspoon sesame oil

Let’s cook

1. Cook soba according to its package in a separate pan, drain and rinse briefly with hot water.
2. Bring measured water and ginger to a boil. Add washed cabbage and carrot and simmer 8 minutes. Add tofu and simmer 5–7 minutes until steaming throughout.
3. Loosen miso with a ladle of hot broth and stir back into the pot with sesame oil. Divide noodles among bowls and ladle soup over them; serve immediately.

Finely chopped cabbage and cucumber coated in a basil-cashew green dressing.

Vegan · Dairy-free

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

Ingredients

• 1 small head green cabbage
• 3 baby cucumbers
• ¼ cup fresh chives
• 1 bunch green onions, divide white/light parts from dark green tips
• 1 cup fresh basil leaves
• 1 cup baby spinach
• 2 cloves garlic
• 1 small shallot
• 2 lemons, juiced
• ¼ cup olive oil
• ¼ cup raw unsalted cashews
• ⅓ cup nutritional yeast
• 1 teaspoon salt
• 2 tablespoons rice vinegar

Let’s cook

1. Finely chop cabbage, cucumber, chives and the white/light green parts of the scallions. Put in a large bowl.
2. Blend lemon juice, oil and vinegar with basil, spinach, garlic, shallot, cashews, nutritional yeast, salt and the remaining dark scallion tips until smooth.
3. Toss the dressing thoroughly with the chopped vegetables. Serve promptly; refrigerate leftovers within 2 hours.

Thin cabbage and carrot bound in egg batter and pan-fried.

Dairy-free

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

Ingredients

• 2 extra-large eggs
• ½ cup water
• 1½ tablespoons dairy-free soy sauce
• 1 tablespoon toasted sesame oil
• ¾ cup all-purpose flour, plus up to ¼ cup more for thick batter at original yield
• 4½ cups green cabbage, finely shredded
• 1 carrot, grated
• 3 green onions, sliced — batter
• 2 tablespoons vegetable oil
• ¼ cup dairy-free mayonnaise — topping
• 2 tablespoons dairy-free sriracha — topping
• ½ tablespoon sesame seeds — topping
• 2 green onions, sliced — topping

Let’s cook

1. Whisk eggs, water, soy sauce and sesame oil. Add flour gradually for a thick batter, then fold in cabbage, carrot and batter onions.
2. Heat some frying oil in a nonstick skillet. Flatten about ¾ cup mixture into a 6-inch pancake, no thicker than ½ inch. Cover and cook 3–5 minutes per side until browned and the center is fully cooked, at least 160°F / 71°C; lower heat if it colors too quickly. Repeat, sharing remaining oil among batches.
3. Stir mayo and sriracha together. Spoon over hot pancakes; scatter sesame seeds and topping onions.

A warm cabbage bowl in a lime-peanut sauce, with crumbled tofu.

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

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 300 g cabbage, finely shredded
• 300 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.
• 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.
• 1 tablespoon lime juice
• 1 teaspoon fresh ginger, grated
• 1 tablespoon olive oil
• 100 ml water
• 1 tablespoon fresh cilantro, chopped

Let’s cook

1. Wash and finely shred cabbage. Drain tofu, pat dry and crumble. Whisk peanut butter with half the water and lime juice.
2. Heat oil in a wide skillet and cook tofu for 4 minutes. Add cabbage, ginger and remaining water; cover and cook 6 minutes, stirring twice.
3. Add peanut sauce and cook uncovered for 2–3 minutes until cabbage is tender and tofu is steaming throughout. Finish with cilantro and divide evenly.

A thin yeast crust under slow-cooked onions, thyme and olives.

Vegan · Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 250 g all-purpose flour
• 1 teaspoon instant yeast
• ½ teaspoon salt
• 160 ml water, lukewarm
• 1 tablespoon olive oil — dough
• 800 g yellow onions, thinly sliced
• 2 tablespoons olive oil — topping
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• ¼ teaspoon ground black pepper
• 70 g pitted black olives
• 1 teaspoon olive oil — tray

Let’s cook

1. Mix flour, yeast and salt, then knead with water and dough oil for 8 minutes. Cover and let rise about 60–90 minutes until doubled.
2. Meanwhile cook onions in topping oil in a wide skillet over medium-low heat 40–50 minutes, stirring often. Add a spoonful of water if catching; let excess moisture evaporate. Add garlic, thyme and pepper for the last 3 minutes. Cool slightly.
3. Heat oven to 425°F / 218°C. Oil a metal tray and stretch dough into a roughly 10-by-14-inch rectangle. Spread onions over it and scatter olives.
4. Bake 20–25 minutes until crust is browned and cooked underneath. Rest 10 minutes before cutting into six portions at original yield.

A free-form savory pastry around pre-cooked root vegetables.

Sodium-conscious

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 180 g all-purpose flour
• 80 g unsalted butter, cold
• 60 ml cold water
• 1 tablespoon olive oil
• 200 g carrots, thinly sliced
• 150 g raw beet, peeled and thinly sliced
• 100 g leek, white and light-green parts sliced
• 3 tablespoons water — filling
• 1 teaspoon fresh thyme leaves
• ¼ teaspoon ground black pepper
• 1 teaspoon lemon juice
• 1 large egg, beaten

Let’s cook

1. Rub cold butter into flour until coarse and crumbly. Stir in cold water just until dough holds together; flatten, wrap and refrigerate 30 minutes.
2. Warm oil in a lidded skillet. Add carrots, beet, leek and filling water. Cover and cook about 15 minutes until tender, then uncover to dry. Add thyme, pepper and lemon; cool.
3. Heat oven to 400°F / 200°C. Roll dough between parchment sheets into a roughly 12-inch circle at the original yield. Remove top paper, pile filling centrally with a 2-inch border, fold edges inward and brush pastry with egg. Bake on a tray 30–40 minutes until the base is crisp and deeply golden. Cool briefly before cutting; refrigerate leftovers promptly.

Herbs, lightly cooked cauliflower and hemp hearts for a cool lunch.

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

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

Ingredients

• 2 cups fresh cauliflower rice
• 2 cloves garlic, minced
• 1 cup fresh parsley, chopped
• ½ cup fresh mint, chopped
• ½ cup cherry tomatoes, quartered
• ¼ cup hemp hearts
• 2 scallions
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• ¼ teaspoon black pepper

Let’s cook

1. Cook cauliflower in half the oil for 3–4 minutes; stir in garlic for another minute. Spread in a shallow clean bowl to cool for about 15 minutes.
2. Meanwhile wash, dry and chop the herbs and vegetables.
3. Toss cooled cauliflower with all remaining ingredients. Serve as two light lunch bowls; refrigerate promptly.

Crunchy root-vegetable slaw with tahini and seared tofu.

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

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 180 g celeriac, peeled and grated
• 300 g plain firm tofu
• 30 g tahini, unsalted
• 2 tablespoons lemon juice
• 2 tablespoons water
• 1 tablespoon olive oil
• 1 tablespoon fresh dill, chopped
• 100 g cucumber, diced

Let’s cook

1. Wash celeriac before peeling, then grate finely. Toss with lemon immediately. Wash and dice cucumber.
2. Whisk tahini and water; mix with celeriac, cucumber and dill. Keep chilled.
3. Drain tofu and slice into strips. Pan-fry in oil 4–5 minutes each side until hot and lightly golden. Serve on two plates beside the slaw.

Tender green leaves wrapped around a lemon-seed and cucumber filling.

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

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 6 large Swiss chard leaves
• 100 g unsalted pumpkin seeds
• 120 ml warm water
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 100 g cucumber, diced
• 1 tablespoon fresh parsley, chopped

Let’s cook

1. Cover ready-to-eat pumpkin seeds with the measured warm water for 10 minutes. Wash chard, trim thick stems and blanch leaves in boiling water for 1–2 minutes; drain and cool.
2. Blend seeds and their water with lemon, oil and garlic to a coarse spread. Fold in washed cucumber and parsley.
3. Divide filling between leaves, fold sides inward and roll. Serve three wraps per person; refrigerate until eating if made ahead.

Potato and celery soup thickened with milk and cheddar.

Gluten-free

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

Ingredients

• 1 teaspoon vegetable oil
• 1 medium onion, chopped (about 1 cup)
• ¼ cup chopped celery
• 2 cups bite-sized diced potatoes
• 2 cups low-sodium vegetable broth, For this recipe: For gluten-free cooking, choose a product labeled gluten-free.
• ¼ teaspoon black pepper
• 3 tablespoons cornstarch
• 1½ cups pasteurized 1% milk, divided, For pregnancy: choose dairy made with pasteurized milk or cream
• ¾ cup shredded pasteurized cheddar, For pregnancy: choose dairy made with pasteurized milk or cream
• 1 slice pork bacon, fully cooked and crumbled

Let’s cook

1. Soften onion and celery in oil for 5 minutes. Add potatoes, broth and pepper, boil, then cover and simmer 15–25 minutes until potatoes are tender.
2. Blend cornstarch with one-quarter cup of the measured milk. Stir in remaining milk, then add to the soup. Stir over gentle heat until thick and steaming, about 5 minutes.
3. Take off heat and melt in cheddar. Top with fully cooked, freshly heated crumbled bacon and serve.

A filling chopped salad with cooled cooked chicken and a lime dressing.

Keto-friendly

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 200 g cooked plain chicken breast, diced
• 1 small avocado
• 150 g romaine lettuce, shredded
• 100 g cucumber, diced
• 1 tablespoon lime juice
• 1 teaspoon olive oil
• black pepper, to taste

Let’s cook

1. Wash and dry lettuce and cucumber. Dice the avocado and toss it with lime juice.
2. Combine vegetables and cold cooked chicken in a large bowl. Add oil and black pepper and toss gently.
3. Divide between two plates and serve immediately. Use safely refrigerated cooked chicken, not meat that has been standing at room temperature.

A chunky chicken soup thickened with potatoes and a little flour.

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 350 g raw chicken breast, diced
• 250 g potatoes, cubed
• 250 g plain frozen sweetcorn
• 80 g onion, diced
• 1 tablespoon olive oil
• 1 tablespoon plain flour
• 700 ml chicken stock
• 200 ml milk, For pregnancy: choose pasteurized milk
• black pepper, to taste

Let’s cook

1. Heat oil in a saucepan and soften onion for 5 minutes. Stir in flour for 1 minute, then gradually add stock while stirring.
2. Add chicken and potatoes and simmer gently for 15–20 minutes until potatoes are tender and chicken reaches 165°F / 74°C.
3. Stir in sweetcorn, milk and pepper. Simmer gently for 5 minutes until corn is cooked and the soup is hot throughout; divide into four bowls.

A light chicken soup with zucchini ribbons and lemon.

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

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 350 g raw chicken breast, diced
• 300 g zucchini
• 80 g celery, sliced
• 800 ml no-salt-added chicken broth, For this recipe: For gluten-free cooking, choose a product labeled gluten-free.
• 1 tablespoon lemon juice
• 1 teaspoon dried parsley
• black pepper, to taste

Let’s cook

1. Use a peeler to cut zucchini into narrow ribbons. Put broth, celery and dried parsley into a saucepan and bring to a gentle simmer.
2. Add chicken and simmer for 12–15 minutes, until every piece is cooked and reaches 165°F / 74°C.
3. Add zucchini ribbons and simmer for 2–3 minutes until just tender. Finish with lemon juice and pepper and divide evenly between three bowls.

Chicken and quinoa soup with spinach and warm spices.

Gluten-free

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

Ingredients

• 1 tablespoon vegetable oil
• 1 raw boneless chicken thigh (about 4 ounces), cut into bite-sized pieces
• 1 cup chopped onion
• ½ cup chopped carrot
• 3 cloves garlic, minced
• 5 cups low-sodium chicken broth, For this recipe: For gluten-free cooking, choose a product labeled gluten-free.
• 3 tablespoons dry quinoa
• ¾ teaspoon turmeric
• ¾ teaspoon cayenne pepper
• 2 cups chopped fresh spinach
• 2 teaspoons curry powder, For this recipe: For gluten-free cooking, choose a product labeled gluten-free.
• ¼ teaspoon allspice
• ½ teaspoon ground ginger
• ¼ teaspoon paprika
• ¼ teaspoon salt

Let’s cook

1. Warm oil in a soup pot and stir chicken pieces for 3 minutes. Add onion, carrot and garlic; cook another 5 minutes, adding a little water if sticking.
2. Add broth, rinsed quinoa, turmeric and cayenne. Bring to a boil, then simmer for 5 minutes.
3. Stir in spinach, curry powder, allspice, ginger, paprika and salt. Simmer about 15 minutes more, until quinoa is cooked and chicken reaches 165°F / 74°C. Serve hot.

Baked oil-pastry turnovers with a cooked chicken and vegetable filling.

Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 300 g all-purpose flour, plus a little for rolling
• ½ teaspoon salt
• 60 ml vegetable oil — dough
• 140 ml warm water
• 250 g plain cooked chicken, finely shredded
• 100 g onion, finely chopped
• 150 g red bell pepper, finely diced
• 100 g plain tomato passata
• 1 teaspoon ground cumin
• 1 tablespoon olive oil — filling
• 1 large egg, beaten, for brushing

Let’s cook

1. Mix flour and salt, then dough oil and water. Knead briefly into a smooth firm dough; cover and rest 20 minutes.
2. Soften onion and pepper in filling oil about 8 minutes. Add cumin and passata; simmer until thick, then fold in chicken. Spread on a shallow plate to cool.
3. Heat oven to 400°F / 200°C. Divide dough into eight pieces and roll each to a 6-inch circle. Divide filling over one half of each, leaving borders. Dampen edges, fold and crimp firmly; cut a small vent.
4. Place on a lined tray, brush with beaten egg and bake 25–30 minutes until pastry is golden and filling reaches 165°F / 74°C. Cool briefly before eating.

A small batch of potato chowder with cooked chicken and milk.

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

Ingredients

• 2 teaspoons vegetable oil
• ½ cup chopped onion
• ½ cup diced carrot
• 2½ cups low-sodium chicken broth
• 1 cup diced fresh potato
• ½ teaspoon dried thyme
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• ½ cup cooked diced chicken (about 4 ounces)
• ½ cup pasteurized low-fat milk, For pregnancy: choose dairy made with pasteurized milk or cream
• 1 tablespoon all-purpose flour
• ¼ teaspoon red wine vinegar, optional
• black pepper to taste, optional

Let’s cook

1. Soften onion and carrot in oil in a saucepan for about 3 minutes. Add broth, potato, thyme, garlic powder and salt; simmer 15–20 minutes until potato is tender.
2. Mix milk and flour in a small bowl until smooth. Add chicken to the saucepan, then slowly stir in the milk mixture.
3. Simmer gently for 2–3 minutes until thickened and the chicken and soup reach 165°F / 74°C. Add optional vinegar and pepper before serving.

Chicken, white beans and green chiles in a tomato broth, with tortilla strips.

Gluten-free

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

Ingredients

• 2 teaspoons vegetable oil
• 1 cup chopped onion (about 1 medium)
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 can (15 ounces) navy beans, drained and rinsed
• 1 can (28 ounces) diced tomatoes with juice
• 4 cups low-sodium chicken broth, For this recipe: For gluten-free cooking, choose a product labeled gluten-free.
• 1 cup tomato sauce
• 2 cans (4 ounces each) chopped green chiles
• 2 teaspoons dried oregano
• 2 cups chopped cooked chicken
• ½ cup chopped fresh cilantro
• 1 cup shredded cheddar, For pregnancy: choose dairy made with pasteurized milk or cream
• 10 ready-to-eat corn tortillas, For this recipe: For gluten-free cooking, choose a product labeled gluten-free.

Let’s cook

1. Soften onion in oil in a large soup pot. Stir in minced garlic and cumin.
2. Add beans, canned tomatoes and broth. Bring to a boil, then add tomato sauce, chiles, oregano and chicken. Simmer for 15 minutes, ensuring chicken reaches 165°F / 74°C.
3. Stir in washed cilantro and cheddar until the cheese melts. Warm the tortillas according to their package, cut into strips and offer with the soup.

A smooth chilled savory spread made with fully cooked chicken livers.

Keto-friendly

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 400 g raw chicken livers, trimmed
• 70 g unsalted butter
• 40 g shallot, chopped
• 1 clove garlic, minced
• 1 teaspoon fresh thyme leaves
• 60 ml heavy cream
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 300 g cucumber, sliced

Let’s cook

1. Melt 20 g of the butter at the original yield in a skillet. Cook shallot gently 5 minutes; add garlic and thyme for 30 seconds. Add livers and cook over medium heat, turning, until every piece reaches 165°F / 74°C; allow roughly 8–12 minutes depending on size. Pink color alone is not a safety test.
2. Add cream, salt and pepper; simmer 1 minute. Transfer to a food processor with remaining butter. Blend smooth; scrape down with the machine off. Avoid splashes from the hot mixture.
3. Transfer to shallow covered dishes and refrigerate promptly, within 2 hours. Chill at least 2 hours. Serve with washed cucumber; keep refrigerated and use within 3–4 days.

A crisp, lightly dressed salad served in lettuce leaves.

Sodium-conscious

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 400 g cooked unbrined chicken breast, diced
• 180 g apple, cored and diced
• 100 g celery, diced
• 40 g unsalted walnuts, chopped
• 100 g plain yogurt
• 1 tablespoon lemon juice
• 1 tablespoon fresh dill, chopped
• ¼ teaspoon ground black pepper
• 120 g butter lettuce leaves

Let’s cook

1. Mix yogurt, lemon, dill and pepper.
2. Toss apple with the dressing, then fold in chicken, celery and walnuts.
3. Divide among washed, dried lettuce leaves and serve promptly. Keep chilled at 40°F / 4°C or below; refrigerate within 2 hours.

A smoky tomato broth with shredded chicken and crisp corn-tortilla strips.

Sodium-conscious · Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 450 g raw unbrined chicken breast
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 can no-salt-added chopped tomatoes (400 g can)
• 1000 ml no-salt-added chicken stock
• 1 teaspoon ground cumin
• 1 teaspoon unsalted smoked paprika
• ½ teaspoon dried oregano
• 1 jalapeño, minced
• 4 no-salt-added corn tortillas, 6 inch
• 2 tablespoons lime juice
• ¼ cup fresh cilantro, chopped
• 1 avocado, diced

Let’s cook

1. Heat oven to 400°F / 204°C. Cut tortillas into strips, toss with one-quarter of the oil and spread on a tray. Bake 8–12 minutes, turning once, until crisp; watch thin edges closely.
2. Soften onion in remaining oil in a 3-quart pot for 8 minutes. Add garlic, spices and jalapeño for 1 minute. Add tomatoes, stock and chicken.
3. Simmer gently 20–30 minutes until chicken reaches 165°F / 74°C. Lift out onto a clean board, shred, and return to the bubbling soup.
4. Stir in lime and cilantro. Serve with avocado and toasted strips.

Roast squash and chicken over fluffy bulgur with a lemon dressing.

Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 450 g raw boneless chicken breast
• 600 g butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 200 g dry medium bulgur
• 450 ml water
• 2 tablespoons lemon juice
• 2 tablespoons fresh parsley, chopped

Let’s cook

1. Heat oven to 425°F / 218°C. Toss squash with half the oil and cumin on a rimmed sheet; roast 25–30 minutes until tender.
2. Put chicken in a separate baking dish with remaining oil. Roast approximately 20–25 minutes, depending on thickness, until 165°F / 74°C at the thickest point. Use clean utensils to slice.
3. Simmer bulgur in measured water under a lid for 10–15 minutes, or follow its package ratio and time. Rest 5 minutes, fluff, then top with squash and chicken. Finish with lemon and washed parsley.

A sturdy lunch salad with lemon, parsley and pantry chickpeas.

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

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 1 can no-salt-added chickpeas (400 g can), drained and rinsed
• 200 g cucumber, diced
• 150 g tomatoes, chopped
• 1 tablespoon olive oil
• 2 tablespoons lemon juice
• 2 tablespoons chopped parsley
• black pepper, to taste

Let’s cook

1. Drain and rinse the chickpeas well. Wash and chop the cucumber and tomatoes.
2. Whisk the oil, lemon juice and pepper in a bowl. Add the chickpeas, vegetables and parsley.
3. Toss thoroughly and divide between two bowls. Serve immediately or keep refrigerated until needed.

Breaded oven-baked nuggets made with chickpeas, tofu and grated vegetables.

Vegan · Dairy-free

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

Ingredients

• ½ cup zucchini, grated
• ½ cup carrot, grated
• 1 can chickpeas (425 g can), drained, Reserve ½ cup can liquid at original yield
• ½ cup extra-firm tofu
• ¼ red onion
• 2 cloves garlic
• 1 teaspoon salt
• ½ teaspoon paprika
• 1 teaspoon Italian seasoning
• 4 teaspoons olive oil
• ¾ cup all-purpose flour
• 1 cup vegan breadcrumbs

Let’s cook

1. Heat oven to 400°F / 204°C. Salt grated vegetables with half the salt, drain 10 minutes and squeeze very dry in a clean cloth.
2. Pulse vegetables, chickpeas, tofu, onion, garlic, remaining salt and spices in a processor. Add flour and three-quarters of the oil; pulse just until moldable.
3. Form twelve nuggets at original yield. Dip in reserved chickpea liquid, then crumbs. Arrange on a lined tray, brush with remaining oil and bake 30 minutes, turning halfway, until browned and fully cooked.

A chilled, chunky tomato-vegetable soup with chickpeas.

Sodium-conscious · Dairy-free · Vegan

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

Ingredients

• 1 can no-salt-added chickpeas (15 oz can), drained and rinsed
• 6 cups unsalted vegetable juice
• 1 cup cherry tomatoes, quartered
• ½ cup cucumber, seeded and chopped
• ¼ cup red onion, chopped
• ¼ cup fresh cilantro, chopped
• 1 clove garlic, minced
• ¼ cup lime juice
• 1 lime, cut into six wedges

Let’s cook

1. Wash and chop produce. Combine chickpeas, juice, chopped vegetables, cilantro, garlic and lime juice in a large bowl.
2. Cover and refrigerate at least 1 hour until thoroughly cold.
3. Stir and divide among bowls; garnish with lime wedges. Keep leftovers refrigerated.

Ajo blanco adapted with gluten-free bread, garlic and sherry vinegar.

Gluten-free

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

Ingredients

• 170 g blanched almonds
• 720 ml cold water
• 1 clove garlic
• 225 g gluten-free white bread, crusts removed
• kosher salt, To taste
• 1½ teaspoons gluten-free sherry vinegar
• 1½ tablespoons olive oil

Let’s cook

1. Blend almonds, water and garlic until milky. Add bread and blend very smooth; strain if gritty.
2. Blend in vinegar, oil and salt. Refrigerate at least 2 hours.
3. Stir well and thin with a little cold water if needed before serving. Keep refrigerated and use within 2 days.

A thick, cool avocado soup served in small starter bowls.

Keto-friendly

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

Ingredients

• 2 ripe avocados
• ½ cup sour cream
• 4 tablespoons lime juice
• 1 jalapeño, seeded and chopped
• ½ teaspoon chili powder
• 1 tablespoon fresh cilantro
• 16 oz cucumber, peeled and chopped
• ½ teaspoon salt
• 2 tablespoons red onion, chopped

Let’s cook

1. Reserve a little cucumber for garnish. Scoop avocado flesh into a blender with sour cream, lime, jalapeño, chili powder, cilantro, remaining cucumber and salt.
2. Blend until smooth, scraping the sides as needed. Serve promptly or refrigerate covered for a few hours.
3. Divide among six small bowls at the original yield. Top with reserved cucumber and red onion.

A smooth baked salmon loaf, chilled and sliced for a cold lunch plate.

Keto-friendly

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 600 g raw skinless boneless salmon
• 2 large eggs
• 200 ml heavy cream
• 2 tablespoons fresh dill, chopped
• 2 teaspoons lemon zest
• ½ teaspoon salt
• ¼ teaspoon ground white pepper
• 1 teaspoon unsalted butter

Let’s cook

1. Heat oven to 325°F / 165°C. Grease and line an 8½-by-4½-inch loaf pan with parchment. Check cold salmon for bones and cut into pieces. Pulse with eggs, cream, dill, zest, salt and pepper until smooth; do not let the mixture warm up.
2. Fill the pan and smooth the top. Cover loosely with foil. Set in a roasting pan and carefully add hot water halfway up the loaf pan. Bake about 40–55 minutes until set and the center reaches 160°F / 71°C because it contains egg.
3. Lift the loaf pan out safely and cool on a rack briefly. Refrigerate within 2 hours, then chill at least 4 hours before unmolding and slicing. Keep cold and use within 3–4 days.

Lemon-poached shrimp served cold with a sharp tomato dipping sauce.

Keto-friendly · Dairy-free

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

Ingredients

• 32 oz raw jumbo shrimp, peeled and deveined, tails on
• 2 teaspoons kosher salt
• 1 lemon, halved
• water, Enough to cover shrimp generously in the cooking pot
• 1 cup no-added-sugar dairy-free ketchup
• 2 tablespoons dairy-free prepared horseradish
• 1 tablespoon lemon juice
• 2 teaspoons dairy-free Worcestershire sauce
• ½ teaspoon dairy-free hot sauce

Let’s cook

1. Bring a large pot of water, salt and the squeezed lemon juice and halves to a boil. Reduce to a simmer; add shrimp and cook about 2½–3 minutes, until pearly and opaque throughout.
2. Drain well. Spread in a shallow container, let steam escape briefly and refrigerate until cold; do not wait for hours on the counter.
3. Mix the sauce ingredients. Serve shrimp over ice with sauce alongside. Refrigerate leftovers promptly and use within 3–4 days.

Thin noodles in a homemade chilled soybean, sesame and pine-nut broth.

Vegan · Dairy-free

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

Ingredients

• 90 g dry soybeans
• 2 tablespoons toasted sesame seeds
• 2 tablespoons pine nuts
• 8 oz vegan somyeon wheat noodles
• 1½ teaspoons kosher salt
• ½ cup cucumber matchsticks
• 1 small tomato, sliced
• 2 cups water — cooking beans
• 3 cups cold water — blending

Let’s cook

1. Soak soybeans overnight in the refrigerator, then drain. Bring to a boil in bean-cooking water, boil gently uncovered 15 minutes, then cover and simmer at least 5 minutes until cooked. Keep submerged with extra water if needed.
2. Cool briefly. Blend beans with about ½ cup cooking liquid at the original yield, cold blending water, seeds and nuts until smooth. Refrigerate promptly until cold; use within 24 hours.
3. Cook noodles following their package, rinse cold and drain. Divide between bowls, stir salt into cold broth and pour over. Top with cucumber and tomato; serve immediately.

A creamy chowder with canned clams, celery and small cauliflower pieces.

Keto-friendly

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 2 cans plain chopped clams in juice (6.5 oz)
• 300 g cauliflower, finely chopped
• 100 g celery, diced
• 60 g onion, diced
• 20 g unsalted butter
• 400 ml water
• 150 ml heavy cream
• ½ teaspoon dried thyme
• ¼ teaspoon black pepper
• 1 tablespoon fresh parsley, chopped

Let’s cook

1. Drain clams over a jug, reserving juice. Soften onion and celery in butter for 7 minutes in a saucepan.
2. Add cauliflower, water, reserved clam juice, thyme and pepper. Simmer 12–15 minutes until vegetables are tender. Mash some cauliflower against the pan to thicken the broth.
3. Add cream and clams and heat gently 3–5 minutes until steaming hot throughout, without a hard boil. Scatter parsley and serve. Refrigerate leftovers within 2 hours.

A warm blended soup with silken tofu and a lime finish.

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

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 400 g zucchini, diced
• 300 g plain silken tofu
• 150 ml unsweetened canned coconut milk, no added salt
• 200 ml water
• 1 teaspoon fresh ginger, grated
• 1 tablespoon lime juice
• 20 g unsalted pumpkin seeds

Let’s cook

1. Combine washed zucchini, ginger, water and coconut milk in a saucepan. Bring to a simmer; cover and cook 10 minutes until tender.
2. Add tofu and heat 5 minutes until steaming. Remove from heat and blend carefully with an immersion blender.
3. Stir in lime juice, divide into bowls and scatter with ready-to-eat pumpkin seeds. Never seal hot soup in a closed blender.

Cooked noodles and crisp vegetables dressed with roasted sesame paste.

Dairy-free

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

Ingredients

• 160 g dry dairy-free wheat noodles
• 1 cup cucumber, thinly sliced
• 1 cup carrot, shredded
• 3 large eggs
• 1 teaspoon salt
• 2 tablespoons Chinese roasted sesame paste
• 1 teaspoon granulated sugar
• 1½ tablespoons Chinese black vinegar
• 2 tablespoons hot water
• 1 teaspoon vegetable oil
• 1 teaspoon dairy-free chili oil, optional
• 1 scallion, chopped, optional

Let’s cook

1. Cook noodles according to their package; rinse with cold drinking water and drain. Stir sesame paste, sugar and vinegar together, gradually adding hot water until pourable.
2. Whisk eggs with salt. Lightly oil a nonstick pan and cook the eggs in thin layers, working in batches and turning as needed until completely set, at least 160°F / 71°C. Cool briefly and cut into ribbons.
3. Toss noodles with sauce, cucumber, carrot and egg. Add optional chili oil and scallion. Serve promptly or refrigerate; do not leave cooked noodles at room temperature.

Corn-and-pepper filled masa parcels steamed in corn husks.

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

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

Ingredients

• 18 dried corn husks, Plus extra husks for ties
• 3 cups plain corn kernels, thawed if frozen
• 2 cups gluten-free masa harina
• ½ cup water
• 1 teaspoon gluten-free baking powder
• ¼ teaspoon salt — dough
• 3 tablespoons canola oil
• ¼ cup red bell pepper, diced
• ¼ cup green bell pepper, diced
• 2 tablespoons onion, diced
• ⅛ teaspoon chili flakes
• ¼ cup avocado, chopped
• 4 medium tomatillos, husked and chopped
• 1 tablespoon lime juice
• 2 tablespoons fresh cilantro, chopped
• ½ teaspoon jalapeño, minced
• ¼ teaspoon salt — salsa

Let’s cook

1. Soak husks in warm water at least 10 minutes until flexible; rinse. Purée five-sixths of the corn. Mix with masa, warm measured water, baking powder, dough salt and oil.
2. Cook peppers, onion and remaining corn in a nonstick pan 6–8 minutes; add chili flakes. Divide dough and filling among eighteen husks at the original yield, enclosing filling in dough. Fold and tie.
3. Steam above simmering water, covered, 50–60 minutes, replenishing water safely. Rest 10 minutes; dough should be firm and pull away from the husk. Mix salsa ingredients and serve three tamales with salsa per portion. Chill leftovers within 2 hours.

A flour-thickened celery soup with onion and a little milk.

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

Ingredients

• 1 tablespoon unsalted butter, For pregnancy: choose dairy made with pasteurized milk or cream
• 1 cup finely chopped onion
• 2 cups finely chopped celery
• 1 clove garlic, minced
• ¼ teaspoon salt
• ⅓ cup all-purpose flour
• 2 cups low-sodium vegetable broth
• 1 cup pasteurized low-fat milk, For pregnancy: choose dairy made with pasteurized milk or cream
• ⅛ teaspoon black pepper

Let’s cook

1. Melt butter in a saucepan. Cook onion, celery, garlic and salt over medium heat for about 5 minutes to soften.
2. Lower the heat and stir in flour. Gradually whisk in broth, bring to a boil and simmer for 10 minutes.
3. Stir in milk and pepper and heat through. Leave chunky, or use a suitable immersion blender carefully off the heat; do not seal hot soup in a blender.

Broccoli blended into a smooth soup with cream and mustard.

Keto-friendly

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 500 g broccoli florets
• 60 g onion, diced
• 1 tablespoon olive oil
• 650 ml water
• 80 ml heavy cream
• 1 teaspoon Dijon mustard
• black pepper, to taste

Let’s cook

1. Heat oil in a saucepan and soften onion for 5 minutes. Add broccoli and water.
2. Bring to a simmer, cover and cook for 12–15 minutes until broccoli is tender.
3. Take off the heat and blend carefully with an immersion blender. Stir in cream, mustard and pepper; warm gently for 2 minutes without boiling hard. Divide into three bowls.

Puréeed beans and milk thicken a vegetable soup with a little cooked wild rice.

Sodium-conscious

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

Ingredients

• ½ tablespoon canola oil
• 1½ cups yellow onion, diced
• 1 cup carrot, diced
• 1 cup celery, diced
• 2 cloves garlic, minced
• 1½ cups kale, chopped
• 1 tablespoon fresh parsley, chopped
• 2 cups low-sodium vegetable broth
• 1 teaspoon fennel seeds, crushed
• 1 teaspoon ground black pepper
• 1 cup cooked unsalted white beans
• 2 cups 1 percent milk
• ½ cup cooked unsalted wild rice

Let’s cook

1. Soften onion, carrot, celery and garlic in oil in a soup pot. Add kale, parsley, broth, fennel and pepper; bring to a simmer.
2. Blend beans with milk until smooth. Stir into the pot with cooked rice. Simmer gently about 30 minutes, stirring often to prevent sticking; do not boil hard.
3. Serve hot. Refrigerate leftovers promptly in shallow containers and reheat to 165°F / 74°C.

Pan-fried rice-paper pockets with a cooked mushroom and cabbage filling.

Gluten-free · Dairy-free · Vegan

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 8 gluten-free rice paper rounds, 22 cm
• 200 g mushrooms, finely chopped
• 150 g green cabbage, finely shredded
• 100 g carrot, coarsely grated
• 1 teaspoon fresh ginger, grated
• 1 tablespoon gluten-free vegan tamari
• 3 tablespoons vegetable oil, divided

Let’s cook

1. Use one-third of the oil to cook mushrooms, cabbage, carrot and ginger in a wide skillet for 10–12 minutes. Add tamari and cook until the mixture is tender and fairly dry. Cool for 10 minutes.
2. Dip one rice-paper round briefly in room-temperature water according to its package. Lay it flat; add one-quarter of the filling at the original yield. Fold the sides and ends into a flat parcel.
3. Wrap a second softened round around that parcel with the seam on the opposite side. Repeat for four double-wrapped parcels. Keep them apart so they do not stick.
4. Heat remaining oil in a nonstick pan over medium heat. Fry parcels in batches for 3–4 minutes per side until crisp. Allow the hot filling to cool slightly before eating.

Seasoned crisp rice scattered over warm kale and Brussels sprouts with tahini dressing.

Vegan · Dairy-free

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

Ingredients

• 1 cup cooked long-grain rice, chilled
• 2 tablespoons soy sauce
• ½ tablespoon vegan chili oil
• 1 teaspoon apple cider vinegar — rice
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• 1 teaspoon nutritional yeast
• 1 teaspoon fresh parsley, chopped — rice
• 1 teaspoon pure maple syrup
• 12 oz Brussels sprouts, finely chopped
• 2 cups kale, chopped
• 1 small onion, sliced
• 1 tablespoon olive oil
• ¼ cup tahini
• 2 tablespoons apple cider vinegar — dressing
• 1 tablespoon vegan Dijon mustard
• 1 teaspoon fresh parsley, chopped — dressing
• 2 tablespoons water
• salt, To taste, optional
• ground black pepper, To taste, optional

Let’s cook

1. Heat oven to 400°F / 204°C; line two trays. Toss rice with soy sauce, chili oil, rice vinegar measure, paprika, garlic, nutritional yeast, rice parsley and syrup. Spread thinly and roast 40 minutes, stirring halfway, until crisp.
2. Toss sprouts, kale and onion with olive oil and optional seasoning on the second tray. Add to the lower rack for the final 20 minutes, stirring if edges brown early.
3. Whisk tahini, dressing vinegar, mustard, remaining parsley and water until pourable. Dress warm vegetables and scatter crisp rice over them. Serve promptly; chill leftovers within 2 hours.

A cool blended soup of cucumber, ready-to-eat tofu, almond butter and dill.

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

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 300 g cucumber
• 300 g plain silken tofu, sealed commercial ready-to-eat product; follow label; 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 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
• 2 tablespoons lemon juice
• 2 tablespoons fresh dill, chopped
• 100 ml cold water
• ¼ teaspoon black pepper

Let’s cook

1. Start with refrigerated cucumber, water and a sealed ready-to-eat tofu product. If the tofu label requires cooking, choose a different product for this cold recipe. Wash cucumber and dill.
2. Drain tofu. Blend with chopped cucumber, almond butter, oil, lemon, water and pepper until smooth. Add dill and pulse briefly.
3. Divide between two bowls and serve immediately; keep below 40°F / 4°C if preparing ahead. No overnight chilling is required when ingredients start cold.

Firm eggs in a light yogurt dressing, served in crisp lettuce leaves.

Keto-friendly · Sodium-conscious · Gluten-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 4 large eggs
• 60 g plain Greek yogurt, For this recipe: Use a product made from pasteurized milk or cream.
• 1 teaspoon salt-free curry powder, For this recipe: For gluten-free cooking, choose a product labeled gluten-free.
• 1 teaspoon lemon juice
• 6 large lettuce leaves
• 50 g celery, finely chopped
• black pepper, to taste

Let’s cook

1. Place eggs in a saucepan, cover with cold water and bring to a boil. Lower to a gentle simmer for 11–12 minutes until yolks and whites are firm, then cool in cold water and peel.
2. Chop eggs. Mix yogurt, curry powder, lemon juice, celery and pepper, then fold in the eggs.
3. Divide between the washed, dried lettuce leaves. Serve cool; refrigerate promptly if preparing ahead.

A lightly thickened pumpkin soup with mushrooms, milk and warm spices.

Sodium-conscious

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

Ingredients

• 8 oz mushrooms, sliced
• ½ cup onion, chopped
• 1½ tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• 1 teaspoon salt-free curry powder
• 3 cups no-salt-added vegetable broth
• 1 can no-salt-added plain pumpkin puree (15 oz)
• 1 can nonfat evaporated milk (12 oz)
• ¼ teaspoon black pepper
• ¼ teaspoon ground nutmeg
• 1 tablespoon fresh chives, chopped, optional

Let’s cook

1. In a 4-quart pot, soften mushrooms and onion in oil for 8–10 minutes. Stir in flour and curry powder for 1 minute.
2. Gradually stir in broth until smooth. Bring to a gentle boil and stir about 2 minutes until slightly thickened.
3. Add pumpkin, evaporated milk, pepper and nutmeg. Stir over gentle heat until hot throughout. Add optional chives and serve; refrigerate leftovers within 2 hours.

Soft eggplant with walnuts, cumin and a fresh lemon-tahini finish.

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

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 350 g eggplant, diced
• 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.
• 30 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.
• 1½ tablespoons olive oil
• ½ teaspoon ground cumin
• 1 clove garlic, minced
• 100 ml water
• 20 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 lemon juice
• 2 tablespoons water, for sauce

Let’s cook

1. Wash eggplant and cut into 1 cm cubes. Heat oil in a covered skillet; cook eggplant 5 minutes, stirring.
2. Add garlic, cumin and 100 ml water. Cover and simmer 10–12 minutes until the eggplant is fully soft. Uncover and cook off excess liquid for 2 minutes.
3. Add walnuts and hemp hearts; heat for 2 minutes. Mix tahini, lemon juice and sauce water separately. Divide skillet mixture into two bowls and spoon sauce over.

Roasted eggplant wrapped around a warm basil-tofu filling.

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

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 1 large eggplant
• 300 g plain firm tofu
• 30 g unsalted walnuts
• 1½ tablespoons olive oil
• 2 tablespoons fresh basil, chopped
• 1 tablespoon lemon juice
• 1 clove garlic, minced

Let’s cook

1. Heat oven to 425°F / 218°C. Slice washed eggplant lengthwise into six 5 mm slices; brush with oil and roast 15–18 minutes, turning once until flexible.
2. Crumble drained tofu with chopped walnuts, basil, lemon and garlic. Divide among slices and roll gently.
3. Return rolls seam-side down to the tray. Bake 12–15 minutes until centers reach 165°F / 74°C; serve three per person.

A chopped herb and vegetable salad with freshly fried pita pieces.

Vegan · Dairy-free

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

Ingredients

• 2 vegan pita breads
• 3 tablespoons olive oil — pita
• 1 teaspoon pure ground sumac — pita
• ¼ teaspoon salt — pita
• 1 romaine heart, chopped
• 1 English cucumber, seeded and chopped
• 5 Roma tomatoes, chopped
• 5 green onions, chopped
• 5 radishes, sliced
• 2 cups fresh parsley, chopped
• 1 cup fresh mint, chopped, optional
• 1 lemon, juiced
• ⅓ cup olive oil — dressing
• 1 tablespoon plain pomegranate molasses, optional
• 1 teaspoon pure ground sumac — dressing
• ¼ teaspoon salt — dressing
• ¼ teaspoon black pepper
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon ground allspice

Let’s cook

1. Tear pita into bite-sized pieces. Heat pita oil over medium heat and fry bread briefly, turning until golden. Drain on paper towels and season with pita sumac and salt.
2. Combine washed, chopped vegetables, parsley and optional mint. Whisk lemon, dressing oil, optional molasses, dressing sumac, salt, pepper, cinnamon and allspice.
3. Toss vegetables with dressing, add crisp pita and serve immediately. Keep bread separate if preparing components ahead and refrigerate the vegetables.

A smooth vegetable soup thickened with white beans.

Sodium-conscious · Vegan · Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 480 g no-salt-added cooked white beans, drained and rinsed
• 300 g fennel bulb, chopped
• 100 g onion, diced
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 600 ml water
• 1 tablespoon lemon juice
• 1 tablespoon fresh dill, chopped
• black pepper, to taste

Let’s cook

1. Cook fennel and onion in oil in a large saucepan for 10 minutes, stirring. Add garlic for 1 minute.
2. Add beans and water; simmer partly covered 15–20 minutes until fennel is soft. Remove from heat.
3. Blend with an immersion blender, or cool slightly and use a vented countertop blender in small batches according to its hot-liquid instructions. Return to the pot and heat through.
4. Stir in lemon, dill and pepper. Add water if too thick. Serve four small lunch bowls and refrigerate leftovers promptly.

Cabbage and lettuce tossed with tea leaves, peanuts and toasted gram flour.

Dairy-free · Vegan

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

Ingredients

• 170 g shallots, thinly sliced
• 2 cups vegetable oil, Frying supply; only 2 tablespoons are added to the salad
• 12 cloves garlic, thinly sliced
• ¼ teaspoon salt
• 4 cups Napa cabbage, thinly sliced
• 1 cup butter lettuce, chopped
• 1 cup cherry tomatoes, halved
• ½ cup roasted peanuts
• ¼ cup lemon juice
• 2 tablespoons toasted sesame seeds
• 2 tablespoons vegan ready-to-eat fermented tea leaves
• 1 teaspoon fresh serrano chili, finely chopped
• ¼ cup ready-to-eat roasted chickpea flour
• 2 tablespoons fresh cilantro, chopped

Let’s cook

1. Cook shallots in oil over medium-low heat 20–25 minutes until golden. Strain into a heatproof bowl and drain shallots on paper. Return oil to pot; fry garlic 5–6 minutes, then strain and cool.
2. Toss cabbage, lettuce, tomatoes, peanuts, lemon, sesame, tea leaves and chili with 2 tablespoons of cooled frying oil at original yield.
3. Fold in gram flour, crisp aromatics, salt and cilantro just before serving.

Soft ground-flax flatbreads wrapped around browned tofu and fresh cucumber.

Keto-friendly · Dairy-free · Vegan

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 150 g finely ground flaxseed meal
• 200 ml water
• ¼ teaspoon salt
• 400 g plain firm tofu, drained
• 1 tablespoon olive oil
• ½ teaspoon smoked paprika
• 150 g cucumber, cut into sticks
• 1 avocado
• 1 tablespoon lime juice
• 2 tablespoons fresh cilantro, chopped

Let’s cook

1. Bring water and salt to a boil in a small saucepan. Off heat, quickly stir in flax meal to a cohesive dough. Rest until safe to handle, about 5 minutes, then knead briefly. If crumbly, knead in water a teaspoon at a time.
2. Divide into four pieces at the original yield. Roll between parchment sheets into thin 7-inch rounds. Peel away paper; cook in a dry nonstick skillet over medium heat about 1–2 minutes per side until set. Stack under a clean towel.
3. Pat tofu dry, slice and fry in oil with paprika 8–10 minutes, turning until browned and hot through. Mash avocado with lime; spread over flatbreads and add tofu, cucumber and cilantro. Fold gently and serve.

Light egg-and-matzo dumplings simmered gently in broth.

Dairy-free

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

Ingredients

• 1 cup plain dairy-free matzo meal
• 1 teaspoon dairy-free baking powder
• ¼ teaspoon sea salt, Heaping measure at the original yield
• ¼ teaspoon garlic powder, Heaping measure at the original yield
• ¼ teaspoon onion powder, Heaping measure at the original yield
• ¼ teaspoon ground white pepper, optional
• 4 large eggs
• ¼ cup avocado oil
• 1 tablespoon fresh dill, chopped, optional
• 20 cups dairy-free chicken broth

Let’s cook

1. Mix matzo meal, baking powder and seasonings. Separately beat eggs and oil; fold into dry ingredients with optional dill just until combined. Cover and refrigerate 30 minutes.
2. Bring broth to a boil in a roomy pot, then reduce to a simmer. Gently shape dough into twenty-four roughly 1-inch balls at the original yield. Lower into broth and cover.
3. Simmer 30–50 minutes without lifting the lid for the first 30 minutes. Cut one open: it should be uniformly tender, with no dark dense center, and at least 160°F / 71°C. Continue simmering if needed.
4. Serve three dumplings per portion with broth. Refrigerate leftover dumplings separately from broth within 2 hours; use within 3–4 days or freeze.

A tortilla folded around plant crumbles, tomato, avocado and vegan cheese.

Vegan · Dairy-free

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

Ingredients

• 1 large vegan whole-wheat tortilla
• ¼ cup cooked vegan beefless crumbles
• ¼ cup vegan cheese, shredded
• ½ avocado, mashed
• 2 slices tomato

Let’s cook

1. Lay tortilla flat and cut from its center to one edge. Place each filling on a separate quarter, spreading thinly near the center.
2. Starting beside the cut, fold one quarter over the next, then continue around to make a layered triangle.
3. Toast in a dry nonstick skillet over medium heat for 2–3 minutes per side until crisp and hot throughout.

Soft rice-paper rolls with cool noodles, vegetables and a peanut dipping sauce.

Vegan · Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 12 vegan rice-paper wrappers, 22 cm
• 80 g dry rice vermicelli
• 300 g plain ready-to-eat firm tofu
• 150 g cucumber, cut into thin sticks
• 100 g carrot, cut into thin sticks
• 12 small lettuce leaves
• ¼ cup fresh mint leaves
• ¼ cup fresh cilantro leaves
• 3 tablespoons smooth peanut butter
• 1 tablespoon vegan soy sauce
• 1 tablespoon lime juice
• 1 teaspoon maple syrup
• 3 tablespoons warm water

Let’s cook

1. Cook noodles according to their package, rinse cold and drain well. Drain tofu and cut into twelve strips at original yield; wash vegetables and herbs.
2. Whisk peanut butter, soy sauce, lime, syrup and measured warm water into a dipping sauce.
3. Dip a wrapper briefly into a wide bowl of lukewarm water, then lay on a damp board. Add lettuce, noodles, one tofu strip, vegetables and herbs. Fold sides inward and roll snugly. Repeat.
4. Serve three rolls per portion with sauce. Keep rolls separated under a clean damp towel while assembling; refrigerate promptly if not serving at once.

A Lyonnaise-style salad with warm shallot dressing and firm-cooked eggs.

Keto-friendly · Dairy-free

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

Ingredients

• 113 g frisée lettuce, torn
• 1 shallot, minced
• 57 g no-added-sugar smoked bacon, diced
• 1 tablespoon red wine vinegar
• ½ teaspoon no-added-sugar Dijon mustard
• 2 large eggs

Let’s cook

1. Fry bacon until crisp. Lift out, leaving about 1 tablespoon rendered fat at original yield. Soften shallot in the fat.
2. Off heat, stir in vinegar and mustard. Meanwhile slide eggs into gently simmering water and poach until both whites and yolks are firm.
3. Toss washed frisée with the warm dressing; top with bacon and drained eggs.

Butterflied shrimp steam over a small bed of mung-bean noodles.

Gluten-free · Dairy-free

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

Ingredients

• 12 oz raw peeled shrimp
• 50 g gluten-free dry mung-bean glass noodles
• 1 tablespoon garlic, minced
• ¼ cup water
• ¼ teaspoon granulated sugar
• 2 tablespoons gluten-free tamari
• ½ tablespoon gluten-free dry sherry

Let’s cook

1. Soak noodles in warm water for 20 minutes and drain. Butterfly shrimp along the back without cutting through.
2. Briefly blanch minced garlic in boiling water, strain, then mix with measured water, sugar, tamari and sherry.
3. Spread noodles on a heatproof plate, arrange shrimp over them and spoon on sauce. Steam over boiling water about 5–8 minutes until shrimp is opaque and reaches 145°F / 63°C.

Toasted bread softens in a garlicky broth with gently cooked eggs.

Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 2 tablespoons olive oil
• 8 cloves garlic, thinly sliced
• 160 g dairy-free crusty wheat bread, cubed
• 1 teaspoon smoked paprika
• 1000 ml dairy-free vegetable broth
• 4 large eggs
• 2 tablespoons fresh parsley, chopped
• ¼ teaspoon ground black pepper

Let’s cook

1. Warm oil in a wide pot. Cook garlic gently 2–3 minutes without browning darkly. Add bread and toast, turning, about 3 minutes.
2. Take off heat, stir in paprika, then carefully add broth. Return to heat and simmer 10 minutes until bread softens.
3. Crack eggs individually into small cups, then slide into separate spaces in the soup. Cover and simmer gently about 6–10 minutes until whites and yolks are firm and 160°F / 71°C. Add parsley and pepper and serve immediately. Chill leftovers within 2 hours.

A gently simmered rice porridge with mushrooms and ground turkey.

Sodium-conscious · Dairy-free · Gluten-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 150 g dry long-grain white rice
• 1800 ml water
• 20 g fresh ginger, finely sliced
• 150 g mushrooms, sliced
• 300 g raw ground turkey, no added saline
• 2 spring onions, sliced
• 2 teaspoons pure sesame oil
• white pepper, to taste

Let’s cook

1. Rinse rice and combine with water and ginger in a large saucepan. Bring to a boil, then simmer partly covered for 50–60 minutes, stirring regularly until grains break down into porridge.
2. Add mushrooms and turkey in small pieces. Stir to break up clumps and simmer 10–15 minutes, until turkey reaches 165°F / 74°C throughout. Add hot water a little at a time if the rice becomes too thick.
3. Stir in spring onions, sesame oil and pepper. Serve in four bowls. Cool leftovers in shallow containers and refrigerate within 2 hours; reheat to 165°F / 74°C.

Griddled corn cakes split and filled with cumin beans and avocado.

Gluten-free · Dairy-free · Vegan

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 200 g certified gluten-free precooked white arepa cornmeal
• 300 ml warm water
• ¼ teaspoon salt
• 2 tablespoons olive oil
• 240 g gluten-free cooked black beans, drained
• ½ teaspoon ground cumin
• 2 tablespoons water — beans
• 1 ripe avocado
• 1 tablespoon lime juice
• 2 tablespoons fresh cilantro, chopped

Let’s cook

1. Mix warm water and salt, then knead in arepa cornmeal. Rest 5 minutes; add water a teaspoon at a time if the edges crack when shaped. Form four discs about 10 cm wide and 1½ cm thick.
2. Heat oven to 375°F / 190°C. Brown cakes in oil in a skillet 5–6 minutes per side, then bake on a tray 15–20 minutes until the centers are cooked and no longer pasty.
3. Warm beans, cumin and measured bean water in a small pan; mash lightly. Slice avocado and coat with lime.
4. Rest cakes 5 minutes. Split carefully like pockets and fill with beans, avocado and cilantro.

Warm green beans and tofu with toasted hazelnuts and cider dressing.

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

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 250 g green beans
• 300 g plain firm tofu
• 40 g unsalted hazelnuts
• 1 tablespoon olive oil
• 1½ tablespoons apple cider vinegar
• 1 teaspoon mustard seeds
• 1 tablespoon fresh dill, chopped

Let’s cook

1. Wash and trim beans; simmer 6–8 minutes until tender and drain. Drain tofu and cut into cubes.
2. Toast ready-to-eat hazelnuts in a dry pan for 2 minutes; remove. Heat oil, add mustard seeds and tofu, and cook 8–10 minutes until hot and lightly golden.
3. Toss beans and tofu with vinegar and dill. Divide between bowls and top with chopped hazelnuts.

Peeled eggs warmed in an onion, ginger and tomato sauce.

Keto-friendly

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

Ingredients

• 4 hard-boiled eggs, peeled
• 50 g onion, chopped
• 100 g tomato, chopped
• 10 g fresh ginger, chopped
• 5 g garlic, peeled
• 1 green chili, chopped
• 1 tablespoon ghee
• ¼ teaspoon ground turmeric
• ½ teaspoon ground red chili powder
• ½ teaspoon ground coriander
• ¼ teaspoon garam masala
• 120 ml water
• 1 tablespoon fresh cilantro, chopped
• salt, To taste

Let’s cook

1. Blend onion, ginger, garlic and chili to a paste. Purée tomato separately.
2. Cook onion paste in ghee over medium-low heat until softened and lightly browned. Stir in spices for 1 minute, then tomato, water and salt. Cover and simmer 10 minutes, stirring occasionally.
3. Add eggs and simmer gently until hot throughout, about 3–5 minutes. Finish with cilantro. Rice or bread is separate.

Soaked bulgur with fresh herbs, tomato and cucumber.

Sodium-conscious · Dairy-free · Vegan

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

Ingredients

• 1 cup dry fine bulgur
• 1 cup boiling water
• ½ cucumber, diced
• 2 celery stalks, diced
• 1 tomato, diced
• 4 green onions, sliced
• ¼ cup fresh mint, chopped
• 1 cup fresh parsley, chopped
• 1 clove garlic, minced
• ¼ cup lemon juice
• 2 tablespoons vegetable oil
• 1 teaspoon black pepper

Let’s cook

1. Pour boiling water over fine bulgur in a heatproof bowl. Cover 30 minutes until tender; drain surplus water. Coarse bulgur needs its package cooking method instead.
2. Fold in cucumber, celery, tomato, onions, herbs and garlic. Mix lemon, oil and pepper, then toss through.
3. Cover and refrigerate 2–3 hours before serving. Keep leftovers chilled.

Large tomatoes baked with cooked rice, onion and fresh herbs.

Sodium-conscious · Dairy-free · Vegan

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 4 large firm tomatoes, about 200 g each at original yield
• 100 g dry long-grain white rice
• 250 ml water — rice
• 2 tablespoons olive oil
• 100 g onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped
• ¼ teaspoon black pepper
• 50 ml water — baking dish

Let’s cook

1. Simmer rice in measured rice water, covered, about 15 minutes until tender; rest 5 minutes. Heat oven to 375°F / 190°C. Slice tops from tomatoes and scoop out centers without breaking walls. Chop pulp, retaining its juice.
2. Soften onion in oil for 7 minutes, add garlic for 30 seconds, then tomato pulp. Simmer 5–8 minutes until excess liquid reduces. Stir in cooked rice, herbs and pepper.
3. Fill tomato shells loosely and replace tops. Put in a snug baking dish with baking-dish water, placing any spare filling alongside. Cover and bake 20 minutes; uncover and bake 10–15 minutes until tomatoes are tender. Rest 5 minutes.

A peppery black-vinegar broth thickened lightly before egg ribbons are added.

Dairy-free

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

Ingredients

• 6 fresh shiitake mushrooms, sliced
• ½ carrot, finely julienned
• 350 g plain firm tofu, cut into strips
• ½ cup plain canned bamboo shoots, drained
• 2 large eggs
• 5 cups dairy-free vegetable stock
• 2 tablespoons cornstarch
• 4 tablespoons cold water
• 3 tablespoons soy sauce
• 4 tablespoons Chinese black vinegar
• 3 teaspoons ground white pepper
• 1 teaspoon granulated sugar
• 2 tablespoons fresh cilantro, chopped, optional

Let’s cook

1. Mix soy sauce, vinegar, pepper and sugar. Simmer stock, carrot, mushrooms and bamboo 3–4 minutes. Add tofu gently and simmer 2–3 minutes more.
2. Add sauce and simmer 1–2 minutes. Stir cornstarch with cold water until smooth; pour in while stirring and simmer until thickened.
3. Beat eggs and drizzle slowly into the gently simmering soup. Leave briefly to form ribbons, then stir and heat to at least 160°F / 71°C. Add optional cilantro and serve.

White beans, tomatoes and kale in a quick herb broth.

Gluten-free

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

Ingredients

• 1 cup chopped onion
• 4 cloves garlic, minced
• 1 tablespoon unsalted butter, For pregnancy: choose dairy made with pasteurized milk or cream
• 2 cups low-sodium vegetable broth, For this recipe: For gluten-free cooking, choose a product labeled gluten-free.
• 1 can (15 ounces) white beans, drained and rinsed
• 1 can (14.5 ounces) diced tomatoes with juice
• 1 tablespoon Italian seasoning, For this recipe: For gluten-free cooking, choose a product labeled gluten-free.
• 3 cups chopped fresh kale

Let’s cook

1. Soften onion and garlic in butter in a saucepan. Add broth, drained beans and canned tomatoes with their juice.
2. Bring to a boil, cover and simmer for 5 minutes. Add chopped kale and Italian seasoning.
3. Continue simmering 3–5 minutes, or until kale is tender and the soup is hot throughout. Portion into bowls and serve.

A small vegetable and tofu noodle soup inspired by a make-ahead soup jar.

Dairy-free · Vegan

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

Ingredients

• ¼ cup vegan kimchi, without fish or shrimp
• ½ tablespoon vegan miso paste
• 1 teaspoon vegan dairy-free soy sauce
• ½ teaspoon vegan dairy-free sriracha
• ½ cup extra-firm tofu, cubed
• ¼ cup carrot, cut into thin matchsticks
• ¼ red bell pepper, diced
• ¼ cup red cabbage, thinly sliced
• ½ cup cooked vegan ramen noodles
• 10 g fresh cilantro
• 1½ cups water

Let’s cook

1. Start with noodles cooked according to their packet, drained and cooled safely. Combine all ingredients except cilantro in a small saucepan.
2. Heat to a simmer, stirring to disperse miso; cook until vegetables are tender enough for you and the noodles reach 165°F / 74°C.
3. Transfer to a heatproof bowl and add cilantro.

Sliced rice cakes in beef broth, finished with egg strips and seaweed.

Dairy-free

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

Ingredients

• 16 oz dairy-free sliced Korean soup rice cakes
• 7 cups water
• 8 oz raw beef flank steak, chopped small
• 4 cloves garlic, minced
• 3 scallions, sliced
• 2 teaspoons vegetable oil
• 2 large eggs, separated
• 1 tablespoon dairy-free fish sauce
• 1 teaspoon toasted sesame oil
• ½ teaspoon ground black pepper
• 1 plain nori sheet
• 1 red chili, chopped, optional
• salt, To taste; fish sauce is already salty

Let’s cook

1. If frozen, soak rice cakes in cold water 30 minutes and drain. Boil measured water; add beef and garlic, cook 5 minutes, then cover and simmer 20–25 minutes until beef is tender.
2. Toast nori briefly in a dry pan and crumble. Lightly salt the separated eggs if desired. Oil a nonstick pan and cook yolks in a thin sheet over low heat, turning until fully set. Slice into strips.
3. Add rice cakes and fish sauce to boiling broth; simmer covered 7–8 minutes until rice cakes are soft throughout. Drizzle in whites and cook until fully set, at least 160°F / 71°C.
4. Stir in sesame oil, pepper and scallions. Divide among bowls; add yolk strips, nori and optional chili. Serve promptly before rice cakes become soggy. Refrigerate leftovers within 2 hours.

Hot cumin chickpea broth poured over toasted bread with lemon and harissa.

Vegan · Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 3 cups cooked chickpeas, drained
• 800 ml vegetable broth
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 tablespoons olive oil
• 240 g vegan crusty bread, cubed
• 2 tablespoons lemon juice
• 2 teaspoons vegan harissa paste
• 2 tablespoons fresh parsley, chopped

Let’s cook

1. Heat oven to 375°F / 190°C. Toss bread with half the oil, spread on a tray and toast 10–15 minutes until crisp.
2. Warm garlic and cumin briefly in remaining oil in a pot. Add cooked chickpeas and broth; simmer 15 minutes. Lightly mash a small scoop of chickpeas back into the broth.
3. Divide bread among bowls and ladle hot chickpeas and broth over it. Add lemon, harissa and parsley. Eat promptly while some bread still has texture.

Light baked egg dishes with soft leeks and fresh goat cheese.

Keto-friendly

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 100 g leek, finely sliced
• 20 g unsalted butter, use 5 g for ramekins
• 60 ml milk
• 120 g soft goat cheese
• 4 large eggs, separated
• ¼ teaspoon black pepper
• ⅛ teaspoon ground nutmeg

Let’s cook

1. Butter four 250 ml ovenproof ramekins. Soften leek in remaining butter over low heat 8–10 minutes. Stir in milk and goat cheese until mostly smooth; cool until barely warm.
2. Heat oven to 375°F / 190°C. Stir yolks, pepper and nutmeg into leek mixture. In a clean grease-free bowl beat whites to soft peaks.
3. Fold a third of whites into the base, then gently fold in the rest. Divide among ramekins, leaving headroom; set on a tray.
4. Bake 20–25 minutes without opening the door early, until puffed, set and 160°F / 71°C in the centers. Serve immediately; a little settling is normal.

Broccoli soup thickened with beans and finished with lemon.

Dairy-free · Vegan · Gluten-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 500 g fresh broccoli, chopped
• 1 can cooked cannellini beans (400 g can), drained and rinsed
• 800 ml low-sodium vegetable broth, For this recipe: For gluten-free cooking, choose a product labeled gluten-free. Choose a vegan product without animal ingredients.
• 2 tablespoons lemon juice
• ¼ teaspoon black pepper

Let’s cook

1. Soften onion in oil in a saucepan for 5 minutes. Stir in garlic for 30 seconds.
2. Add washed broccoli, beans and broth. Bring to a boil, then simmer 12–15 minutes until the broccoli stems are soft.
3. Take off heat. Blend partly with an immersion blender, keeping its head submerged to prevent hot splashes. Stir in lemon and pepper, reheat until steaming and serve.

Warm garlic chicken in crisp lettuce with a quick yogurt sauce.

Keto-friendly · Sodium-conscious · Gluten-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 300 g raw boneless chicken breast, cut into 2 cm pieces; no added saline
• 6 large lettuce leaves, washed and dried
• 100 g cucumber, diced
• 80 g plain unsweetened Greek yogurt, For this recipe: Use a product made from pasteurized milk or cream.
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 1 tablespoon olive oil
• black pepper, to taste

Let’s cook

1. Mix the yogurt with half the lemon juice and a little pepper. Keep the sauce and washed lettuce separate from raw chicken.
2. Heat the oil in a skillet over medium heat. Add the chicken and cook for 8–12 minutes, turning regularly. Add the garlic for the final minute. Check several of the largest pieces reach 165°F / 74°C.
3. Stir the remaining lemon juice into the chicken. Divide between the lettuce leaves, add cucumber and spoon on the yogurt sauce. Serve three filled leaves per portion.

Wide vegetable ribbons with cooked soybeans, basil and pumpkin seeds.

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

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 300 g zucchini
• 200 g frozen shelled edamame
• 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
• 2 tablespoons lemon juice
• 2 tablespoons fresh basil, chopped
• 1 clove garlic, minced
• ¼ teaspoon black pepper

Let’s cook

1. Boil edamame according to its package, usually 4–6 minutes; drain. Frozen edamame must be cooked, not just thawed.
2. While it cooks, wash zucchini and peel into ribbons. Heat oil in a wide skillet; stir garlic for 30 seconds, then add ribbons and cook 3–4 minutes until just tender.
3. Fold in hot edamame, lemon juice, basil and pepper; heat through for 1 minute. Divide into bowls and add ready-to-eat pumpkin seeds.

A gently thickened chicken soup brightened with lemon and fresh dill.

Sodium-conscious · Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 250 g raw unenhanced chicken breast
• 100 g dry long-grain white rice
• 1000 ml no-salt-added dairy-free chicken broth
• 200 ml water
• 1 bay leaf
• 2 large eggs
• 40 ml lemon juice
• 2 tablespoons fresh dill, chopped
• ¼ teaspoon black pepper

Let’s cook

1. Bring broth, water and bay leaf to a gentle simmer. Add chicken and poach 15–20 minutes until its thickest part reaches 165°F / 74°C. Remove chicken and shred; discard bay leaf.
2. Add rinsed rice to broth and simmer 12–18 minutes until tender. Return chicken. In a bowl whisk eggs with lemon. Slowly whisk two ladles of hot broth into the eggs.
3. Turn heat low and stir warmed egg mixture into the pot. Stir gently until the soup reaches 160°F / 71°C; do not boil hard. Add dill and pepper. Serve immediately and refrigerate leftovers within 2 hours.

Warm pitas filled with a thick spiced lentil mixture and served with tahini yogurt.

Vegan · Dairy-free

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

Ingredients

• 6 vegan pita breads
• 1 tablespoon olive oil — filling
• 1 small white onion, finely diced
• 2 cloves garlic, minced
• 1 can cooked lentils (15 oz), drained
• 2 cups Abbott's Plant-Based Ground Beef
• 3 oz tomato paste
• ¼ teaspoon ground allspice
• ¼ teaspoon ground coriander
• ¼ teaspoon ground cumin
• 1 teaspoon chili powder blend
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons oat flour
• 1 teaspoon olive oil — searing
• 3 tablespoons tahini
• ½ cup unsweetened dairy-free Greek-style yogurt
• 2 lemons, juiced
• 1 teaspoon fresh garlic, grated
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons fresh parsley, chopped

Let’s cook

1. Soften onion and minced garlic in filling oil for 4 minutes. Add drained lentils and plant mince; cook about 7 minutes, following its packet to heat completely. Stir in tomato paste, spices, salt, pepper and oat flour; cook another 2–3 minutes, stirring.
2. Warm pitas, cut a small strip from each top and open gently. Divide filling among pockets. Wipe pan, add searing oil and press the open sides against the pan for 2–3 minutes until browned.
3. Mix tahini, yogurt, lemon juice, grated garlic and herbs into a dipping sauce. Serve alongside warm pitas. Refrigerate leftovers promptly.

Soft rolls filled with a thick, smoky lentil and tomato sauce.

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 180 g dried brown lentils
• 400 g canned chopped tomatoes
• 100 g onion, diced
• 100 g bell pepper, diced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 tablespoon apple cider vinegar
• 4 bread rolls
• 600 ml water

Let’s cook

1. Rinse lentils and simmer in the measured water for 20–25 minutes until tender, then drain.
2. Meanwhile heat oil in a skillet and soften onion and pepper for 8 minutes. Add paprika, tomatoes and vinegar and simmer for 10 minutes.
3. Stir in cooked lentils and simmer for 5 minutes until thick enough to spoon into rolls. Split and lightly toast the rolls, then divide the filling between them.

Lentils simmered with peppers and finished with lime juice.

Gluten-free

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

Ingredients

• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 16 oz dried lentils, rinsed
• 8 cups cold water
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon cumin
• 1 teaspoon dried thyme
• 3 bay leaves
• 1 can (4 ounces) mild green chiles, drained and chopped
• 1 red bell pepper, finely chopped
• 1 carrot, finely chopped
• ⅓ cup lime juice

Let’s cook

1. Soften onion in oil in a large saucepan. Add rinsed lentils, water, salt, pepper, cumin, thyme and bay leaves.
2. Bring to a boil, cover and simmer gently for 30 minutes, stirring occasionally.
3. Add drained chiles, bell pepper and carrot. Simmer at least 15 minutes more, until lentils and vegetables are soft. Remove all bay leaves, then stir in lime juice before serving.

Rice noodles and crisp vegetables with a lime-ginger dressing.

Sodium-conscious

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 150 g dry rice noodles
• 300 g plain firm tofu
• 200 g cucumber, sliced
• 120 g carrots, grated
• 2 tablespoons lime juice
• 1 tablespoon sesame oil
• 1 teaspoon fresh ginger, grated
• 1 tablespoon water

Let’s cook

1. Prepare rice noodles according to their packet without adding salt, then drain and rinse briefly in cool water.
2. Pat tofu dry and cut into small cubes. Mix lime juice, sesame oil, ginger and water into a dressing.
3. Toss noodles, tofu, cucumber and carrots with dressing. Divide into three portions and serve cool; keep chilled if preparing ahead.

Chopped snap peas, cucumber and herbs with tangy tofu and tahini dressing.

Vegan · Dairy-free

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

Ingredients

• 2 tablespoons fresh basil, chopped
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh cilantro, chopped
• 1 cup cucumber, chopped
• 1 cup green onion, sliced
• ½ cup vegan feta-style cheese
• ½ cup slivered almonds
• 2 celery stalks, thinly sliced
• 1 cup pitted green olives
• 1½ cups snap peas, thinly sliced
• 1 avocado, diced
• 400 g ready-to-eat plain extra-firm tofu, drained and cubed
• 3 tablespoons red wine vinegar — marinade
• 2 tablespoons lemon juice — marinade
• 1 tablespoon olive oil
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 1 tablespoon dried parsley
• 1 tablespoon ground sumac
• ¼ teaspoon garlic powder
• ⅛ teaspoon salt — marinade
• ⅛ teaspoon ground black pepper — marinade
• 1 tablespoon tahini
• 2 tablespoons red wine vinegar — dressing
• 1 teaspoon vegan Dijon mustard
• 1 tablespoon lemon juice — dressing
• 1 clove garlic, grated
• ⅛ teaspoon salt — dressing
• ⅛ teaspoon ground black pepper — dressing

Let’s cook

1. Use the specified ready-to-eat tofu. Combine tofu with the marinade vinegar and lemon, oil, dried herbs, sumac, garlic powder and marinade salt and pepper. Refrigerate for at least 30 minutes.
2. Combine fresh herbs, cucumber, scallions, vegan feta, almonds, celery, olives, peas and avocado in a large bowl. Whisk tahini, dressing vinegar and lemon, mustard, fresh garlic and dressing salt and pepper smooth.
3. Toss tofu and its marinade through the vegetables with dressing. Serve promptly; refrigerate leftovers within 2 hours.

Fried sea bream chilled overnight under a sharp pepper, onion and citrus marinade.

Dairy-free

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

Ingredients

• 16 oz raw boneless sea bream fillets
• ¼ cup all-purpose flour
• vegetable oil, enough for a 1-inch frying depth
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 small red bell pepper, thinly sliced
• 1 sweet onion, thinly sliced
• 1 Meyer lemon zest
• ¼ cup Meyer lemon juice
• ¼ cup plain rice vinegar
• 2 tablespoons granulated sugar
• 3 fresh thyme sprigs

Let’s cook

1. Pat fish dry, cut into 2-inch pieces and season with salt and pepper. Coat lightly in flour. Heat 1 inch of oil to 360°F / 182°C in a deep heavy pan, keeping the pan less than half full.
2. Fry in uncrowded batches, turning, until golden and thickest centers reach 145°F / 63°C. Drain on a rack over paper towels. Mix pepper, onion, zest, juice, vinegar, sugar and stripped thyme leaves.
3. Put fish in a shallow nonreactive dish and cover evenly with vegetable marinade. Refrigerate promptly overnight. Serve cool or after only a brief stand; keep cumulative time out of refrigeration under 2 hours.

Soaked mung beans and sticky rice ground into a hearty savory pancake batter.

Gluten-free · Dairy-free

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

Ingredients

• 1 cup gluten-free split skinned mung beans
• ¼ cup dry gluten-free sweet glutinous rice
• ¾ cup water
• 2 tablespoons gluten-free tamari
• 1 tablespoon rice vinegar
• 4 oz raw ground pork
• 4 oz gluten-free dairy-free napa cabbage kimchi, chopped
• 6 oz fresh mung bean sprouts
• 1 large egg
• 4 scallions, chopped
• 2 cloves garlic, minced
• 2 teaspoons kosher salt
• ¼ teaspoon ground black pepper
• 2 teaspoons toasted sesame oil
• ½ cup vegetable oil, For frying, added a little at a time

Let’s cook

1. Rinse beans and rice, cover generously with water and refrigerate 8 hours. Drain; blend with measured water until creamy.
2. Mix in pork, kimchi, sprouts, egg, scallions, garlic, salt, pepper and sesame oil. Combine tamari and vinegar separately for dipping.
3. Heat a little frying oil in a skillet over medium heat. Spread roughly one-sixth of the batter into a 6-inch pancake at the original yield. Cook about 3 minutes per side, then continue turning as needed until crisp and the center reaches 160°F / 71°C.
4. Repeat in batches, adding oil as needed. Serve with dipping sauce. Chill leftovers within 2 hours; reheat to 165°F / 74°C.

Chopped mushrooms and walnuts make a warm, savory lettuce filling.

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

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 300 g mushrooms, finely chopped
• 40 g walnuts, chopped
• 6 large lettuce leaves
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 teaspoon smoked paprika
• 1 tablespoon lemon juice

Let’s cook

1. Heat oil in a wide skillet over medium-high heat. Add mushrooms and cook for 8–10 minutes until their liquid evaporates.
2. Stir in garlic and paprika for 1 minute, then add walnuts and cook for 2 more minutes. Finish with lemon juice.
3. Let cool for 2 minutes. Divide among washed, dried lettuce leaves and serve immediately while the leaves are crisp.

Baked sweet potatoes filled with garlicky mushrooms and chickpeas.

Dairy-free · Vegan · Gluten-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 4 medium sweet potatoes
• 300 g fresh button mushrooms, sliced
• 1 can cooked chickpeas (400 g can), drained and rinsed
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 2 tablespoons water

Let’s cook

1. Heat oven to 400°F / 204°C. Scrub sweet potatoes, pierce several times and bake on a tray for 45–60 minutes until soft.
2. Cook mushrooms in oil for 8–10 minutes until their moisture evaporates. Add garlic, thyme and chickpeas and heat for 5 minutes.
3. Mix tahini, lemon and water into a sauce. Split potatoes, fluff their flesh and top with the hot filling and sauce.

Soft bread-and-egg dumplings served in a clear vegetable broth.

Sodium-conscious

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 250 g no-salt-added sandwich bread, cubed
• 150 ml milk
• 2 large eggs
• 200 g mushrooms, finely chopped
• 1 small onion, minced
• 1 tablespoon olive oil
• 50 g all-purpose flour
• 2 tablespoons fresh parsley, chopped
• ¼ teaspoon ground black pepper
• 1500 ml no-salt-added vegetable stock
• 150 g carrots, thinly sliced

Let’s cook

1. Dry bread in a single layer at 300°F / 150°C about 15 minutes, without browning hard. Cool, then mix with milk and beaten eggs; soak 15 minutes.
2. Cook mushrooms and onion in oil until dry, about 12 minutes. Cool briefly; combine with bread, flour, parsley and pepper. Rest 10 minutes.
3. Shape twelve firm balls at original yield with damp hands. Test one in gently simmering water for 12–15 minutes; it should hold together and reach 160°F / 71°C inside. If fragile, press the remaining mixture more firmly rather than boiling vigorously.
4. Simmer remaining dumplings in batches. Separately simmer carrots in stock until tender. Lift dumplings into broth and serve promptly.

A clear ginger broth with ribbons of egg.

Keto-friendly · Dairy-free

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

Ingredients

• 4 cups reduced-sodium chicken broth
• 4 teaspoons coconut aminos
• 8 medium mushrooms, thinly sliced
• 4 green onions, sliced
• 1 teaspoon fresh ginger, grated
• 1 teaspoon black pepper
• 4 large eggs
• salt, to taste

Let’s cook

1. Bring broth, coconut aminos, mushrooms, onions, ginger and pepper to a boil. Simmer until mushrooms are tender.
2. Beat eggs separately. Stir the simmering broth gently while pouring eggs in a thin stream.
3. Cook until ribbons set and the egg mixture reaches 160°F / 71°C. Taste before adding salt.

Toasted buckwheat groats tossed with browned onions, mushrooms and pasta.

Sodium-conscious · Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 180 g dry toasted buckwheat groats
• 1 large egg
• 400 ml water
• 150 g dry bow-tie pasta, no added salt
• 250 g onion, thinly sliced
• 300 g mushrooms, sliced
• 2 tablespoons olive oil
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
• 2 tablespoons fresh parsley, chopped

Let’s cook

1. Brown onions in oil in a large skillet for 12–15 minutes. Add mushrooms and cook 8–10 minutes until their moisture evaporates.
2. Beat egg into groats. Stir in a separate dry saucepan over medium heat for 3–5 minutes until grains separate and coating sets. Carefully add the measured boiling water, thyme and pepper. Cover, simmer 12–15 minutes until tender, then rest off heat 5 minutes.
3. Cook pasta in unsalted water according to its packet and drain. Combine pasta, groats, browned vegetables and parsley; heat through until the egg-containing mixture reaches 160°F / 71°C.

An oven-baked chickpea pancake with juicy mushrooms and a crunchy lemon slaw.

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

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 120 g gluten-free chickpea flour
• 240 ml water
• 2 tablespoons olive oil, divided
• ½ teaspoon dried rosemary
• 200 g mushrooms, sliced
• 150 g carrot, coarsely grated
• 2 tablespoons chopped parsley
• 1 tablespoon lemon juice
• black pepper, to taste

Let’s cook

1. Whisk chickpea flour, water, half the oil and rosemary into a smooth batter. Rest for 30 minutes. During the rest, heat the oven to 450°F / 230°C.
2. Heat an empty 10-inch ovenproof skillet in the oven for 5 minutes. Using oven gloves, coat its base with the remaining oil and pour in the batter. Bake 15–20 minutes, until the center is set and the edges are browned; never taste raw flour batter.
3. Meanwhile, cook mushrooms in a nonstick pan with a splash of water for 8–10 minutes until tender and their liquid has evaporated. Combine carrot, parsley, lemon and pepper in a bowl.
4. Loosen the cooked socca with a spatula, cut into wedges and divide between two plates. Top with mushrooms and slaw. Use multiple pans or batches when scaling; a deeper batter needs longer cooking.

Handmade filled pasta with a simple sage-butter finish.

Sodium-conscious

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 150 g whole-wheat flour
• 100 g all-purpose flour — dough
• 2 large eggs
• 45 ml water, Add gradually as needed for dough
• 20 g all-purpose flour — dusting
• 350 g mushrooms, finely chopped
• 1 small onion, minced
• 1 tablespoon olive oil
• 1 clove garlic, minced
• ¼ teaspoon ground black pepper
• 2 tablespoons fresh parsley, chopped
• 40 g unsalted butter
• 8 fresh sage leaves

Let’s cook

1. Combine dough flours, eggs and enough measured water for firm, kneadable dough. Knead 8 minutes, wrap and rest 30 minutes.
2. Cook onion and mushrooms in oil about 12–15 minutes until their liquid evaporates. Add garlic and pepper for 1 minute; stir in parsley and cool completely.
3. Divide dough into four pieces. Using dusting flour, roll each very thin, about 1 mm. Place teaspoonfuls of filling 2 inches apart on half the sheets; brush around filling with water, cover with remaining sheets and press out air. Cut and seal edges firmly to make about twenty-four ravioli at original yield.
4. Cook in batches in gently boiling unsalted water 5–7 minutes until pasta is tender and filling hot. Melt butter with sage; lift ravioli into it with a little pasta water and toss carefully.

Cold brown rice with mandarin oranges, raisins and walnuts.

Sodium-conscious · Dairy-free · Vegan

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

Ingredients

• 2 cups unsalted cooked brown rice, chilled
• ½ cup celery, chopped
• ¾ cup raisins
• ¼ cup unsalted walnuts, chopped
• 2 tablespoons vegetable oil
• 1 tablespoon orange juice
• ¼ cup fresh parsley, chopped
• 3 green onions, sliced
• 1 can mandarin oranges in juice (15 oz can), include the juice
• ¼ teaspoon black pepper

Let’s cook

1. Mix chilled rice, celery, raisins, walnuts, parsley and onions in a bowl.
2. Stir in oranges with their juice, oil, orange juice and pepper. Cover and refrigerate at least 1 hour.
3. Stir again and serve cold. Keep refrigerated; cooking and safely chilling rice are additional to the stated time.

Small yeast-dough buns steamed in a pan and crisped underneath.

Dairy-free

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

Ingredients

• 1 cup warm water — dough
• 1 teaspoon granulated sugar
• 1 teaspoon active dry yeast
• 3 cups all-purpose flour
• 1 teaspoon salt
• 2 cups raw ground pork, loosely packed
• 6 scallions, chopped
• 2 tablespoons soy sauce
• 2 tablespoons toasted sesame oil
• 1 tablespoon dairy-free oyster sauce
• 1 teaspoon ground white pepper
• 1 large egg
• 1 tablespoon fresh ginger, grated
• 2 tablespoons vegetable oil
• water, About 1 cup per pan batch; enough to reach halfway up the buns — pan

Let’s cook

1. Mix warm water, sugar and yeast; stand 5 minutes. Mix with flour and salt, knead 5 minutes, cover and rest 30–60 minutes until puffy.
2. Mix pork, soy, sesame oil, oyster sauce, pepper, egg and ginger; keep chilled. Keep scallions separate. Divide dough and filling into twenty portions at the original yield. Roll dough into circles, put filling and a share of scallions inside, then pleat and seal completely.
3. Oil the skillet and arrange buns with room to expand. Add pan water before heating strongly; cover and simmer about 15–20 minutes until pork centers reach 160°F / 71°C. Uncover and let water evaporate to crisp the bases. Repeat in a cool pan with remaining buns and oil.

White beans, tomatoes and garlic. A warm bowl for a quiet evening.

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

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 1 can no-salt-added cooked white beans (400 g can), drained and rinsed
• 1 can no-salt-added chopped tomatoes (400 g can)
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• ½ teaspoon dried oregano
• black pepper, to taste

Let’s cook

1. Warm the olive oil in a saucepan over medium-low heat. Add the garlic and stir gently for about a minute, until fragrant.
2. Add the tomatoes, beans and oregano. Bring to a gentle simmer, then cook for 15 minutes, stirring occasionally.
3. Season to taste and serve warm. Add a splash of water if you prefer a looser sauce.

A smooth root-vegetable soup finished with unsalted butter.

Sodium-conscious

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

Ingredients

• 1 tablespoon vegetable oil
• 2 cups onion, chopped
• ½ cup celery, chopped
• 3 cloves garlic, chopped
• ½ teaspoon black pepper
• 16 oz parsnips, peeled and chopped
• 1 cup peeled potato, diced
• 4 cups no-salt-added vegetable broth
• 1 cup water
• 1 tablespoon unsalted butter

Let’s cook

1. Soften onion and celery in oil about 5 minutes; add garlic and pepper for 1 minute.
2. Add parsnips, potato, broth and water. Bring to a boil, then simmer around 20 minutes until vegetables are completely tender.
3. Stir in butter, remove from heat and rest 5 minutes. Use a suitable immersion blender, keeping its blade submerged, to purée. Add water if needed and reheat until hot.

A light ginger broth with rice, peas and shelled edamame.

Dairy-free · Vegan

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 120 g dry white rice
• 1000 ml low-sodium vegetable broth
• 250 g frozen shelled edamame
• 200 g frozen peas
• 1 tablespoon fresh ginger, grated
• 1 tablespoon low-sodium soy sauce
• 2 scallions, sliced
• 1 teaspoon sesame oil

Let’s cook

1. Rinse rice. Bring broth and ginger to a boil, add rice and simmer under a lid for 12 minutes.
2. Add edamame and peas. Cook 8–10 minutes more, following the frozen vegetables' package directions and checking rice is tender.
3. Stir in soy sauce, washed scallions and sesame oil. Bring back to a simmer before serving; add hot water if a thinner soup is preferred.

Quick couscous with sweet peas, cucumber, mint and feta.

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 150 g plain couscous
• 225 ml boiling water
• 200 g plain frozen peas
• 150 g cucumber, diced
• 60 g feta
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 2 tablespoons fresh mint, chopped

Let’s cook

1. Cover couscous with boiling water in a heatproof bowl, following the packet ratio if different. Cover for 5 minutes and fluff with a fork.
2. Simmer peas in a separate pan of water for 3–4 minutes, drain and cool briefly.
3. Mix couscous, peas, cucumber, oil, lemon juice and mint. Crumble feta over the top and divide into three portions.

Zucchini ribbons dressed with peanut butter and fresh ginger.

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

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

Ingredients

• 64 g unsalted peanut butter
• 60 ml water
• 1 tablespoon lime juice
• 1 clove garlic, minced
• 1 teaspoon fresh ginger, grated
• 200 g zucchini noodles

Let’s cook

1. Wash zucchini before spiralizing. Whisk peanut butter with water, lime juice, garlic and ginger.
2. Toss the noodles in the dressing. If needed, loosen with water a teaspoon at a time.
3. Divide into two bowls and eat promptly, or refrigerate until serving.

Pear, pepper and cheddar folded into warm whole-wheat tortillas.

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

Ingredients

• 1 cup grated pasteurized cheddar, For pregnancy: choose dairy made with pasteurized milk or cream
• 1 cup fresh pear slices
• ½ cup finely chopped bell pepper (any color)
• 2 tablespoons minced onion (any type)
• 4 medium whole-wheat tortillas

Let’s cook

1. Wash pear and vegetables before slicing. Divide cheese, pear, pepper and onion over one half of each tortilla, then fold closed.
2. Cook in a dry skillet over medium heat for 2–4 minutes per side, until the tortilla is lightly browned and the cheese is melted and hot.
3. Repeat with the remaining tortillas. Cut each in half to make eight wedges from four quesadillas.

Warm red-pepper spread and crisp baked seed triangles.

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

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 70 g ground flaxseed
• 120 ml water
• 250 g red bell pepper, diced
• 60 g unsalted sunflower seed butter
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1½ tablespoons lemon juice
• ½ teaspoon ground cumin

Let’s cook

1. Heat oven to 350°F / 177°C. Mix flax with measured water and rest 5 minutes. Roll thinly between parchment, remove top sheet and score into triangles. Bake 20–25 minutes until crisp.
2. Meanwhile cook washed pepper in oil with garlic and cumin for 10–12 minutes until soft. Add two tablespoons water if it sticks.
3. Blend pepper with sunflower butter and lemon, venting safely. Cool crackers 5 minutes and serve with the warm spread.

Curry-scented fried rice with fresh pineapple, egg and crunchy cashews.

Sodium-conscious · Dairy-free

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

Ingredients

• 375 g cooked unsalted jasmine rice
• 225 g raw untreated peeled shrimp
• 2 large eggs
• ½ cup onion, finely diced
• 1 cup fresh pineapple, diced
• ½ cup unsalted roasted cashews
• 2 scallions, chopped
• 1 Roma tomato, diced
• 3 tablespoons vegetable oil
• 1¼ teaspoons salt-free curry powder
• ½ teaspoon ground white pepper
• 1½ teaspoons granulated sugar

Let’s cook

1. Sear shrimp in two-thirds of the oil, turning until opaque and 145°F / 63°C. Transfer to a clean plate.
2. Add remaining oil, scramble eggs until mostly set, then add rice and onion. Toss with curry powder, pepper and sugar.
3. Add pineapple and shrimp; stir-fry until eggs are fully set and all rice reaches 165°F / 74°C. Off heat, fold in cashews, scallions and tomato.

A meatless hominy soup scented with toasted guajillo chiles.

Gluten-free · Dairy-free · Vegan

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

Ingredients

• 2 dried guajillo chiles
• 2 tablespoons olive oil
• 1 large white onion, diced
• 4 cloves garlic, minced
• 1 tablespoon gluten-free ground cumin
• ½ cup plain tomato paste
• 1 bay leaf
• 3 cans gluten-free pinto beans (15 oz can), drained and rinsed
• 1 can gluten-free hominy (15 oz can), drained and rinsed
• 4 cups gluten-free vegan vegetable broth
• 2 cups water
• ½ teaspoon salt
• ¼ cup fresh cilantro, chopped
• 1 lime

Let’s cook

1. Remove chile stems and seeds; rinse and dry. Press each side against a dry warm soup pot for a few seconds until fragrant, then remove. Avoid smoke and wash hands after handling.
2. Soften onion in oil about 5 minutes. Add garlic and cumin for 1 minute, then tomato paste for 1 minute. Add chiles, bay, beans, hominy, broth, water and salt; simmer gently for 25 minutes.
3. Discard chiles and bay. Stir in cilantro and juice from half the lime; serve with wedges from the other half.

Ground pork with cabbage, ginger and soft rice noodles.

Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 200 g dry rice noodles
• 400 g raw lean ground pork
• 400 g cabbage, finely shredded
• 150 g carrot, grated
• 1 tablespoon vegetable oil
• 1 tablespoon fresh ginger, grated
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons lime juice
• 60 ml water

Let’s cook

1. Soak or cook rice noodles as their package directs, then drain.
2. Heat oil in a large skillet. Brown pork, breaking it into small pieces, until it reaches 160°F / 71°C. Add ginger, washed cabbage, carrot and measured water; cover and cook 5–7 minutes until vegetables are tender.
3. Fold in noodles and soy sauce; toss over heat until steaming throughout. Add lime juice and divide among four bowls.

Hand-folded dumplings served in a simple ginger and shallot broth.

Dairy-free

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

Ingredients

• 16 oz raw ground pork
• 16 oz raw peeled shrimp, finely chopped
• 2 tablespoons fresh ginger, minced
• 2 scallions, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground white pepper
• 1½ tablespoons sesame oil
• 1 teaspoon cornstarch
• 1 teaspoon granulated sugar
• 1 tablespoon soy sauce — filling
• 50 dairy-free square wonton wrappers, about 4 inches wide
• 3 slices fresh ginger — broth
• 4 cups dairy-free chicken stock
• 2 tablespoons soy sauce — broth
• 1 teaspoon dried shallots

Let’s cook

1. Mix pork, shrimp, minced ginger, scallions, garlic, pepper, sesame oil, starch, sugar and filling soy. Keep cold. Divide all filling among wrappers, about 1 tablespoon each at the original yield; leave clean edges, moisten lightly with water and seal into triangles, then join the two lower corners.
2. Simmer stock, sliced ginger, broth soy and shallots gently for 10 minutes. Keep hot.
3. Boil wontons in a separate large pot of water in batches, about 5–8 minutes or until a tested center reaches 160°F / 71°C; floating alone is not a doneness test. Transfer with a slotted spoon to six bowls at the original yield and divide hot broth over them.

Cool ramen noodles served beside hot, concentrated savory broth.

Dairy-free

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

Ingredients

• ½ teaspoon fresh ginger, grated
• 2 cloves garlic, minced
• 50 g shimeji mushrooms, trimmed
• 2 shiitake mushrooms, sliced
• 2 scallions, sliced
• 227 g raw pork belly, thinly sliced
• 1 tablespoon toasted sesame oil
• ⅛ teaspoon ground black pepper
• 1 tablespoon dairy-free doubanjiang
• 1 teaspoon soy sauce
• 1 teaspoon dairy-free miso
• ⅓ cup dairy-free mentsuyu, 3x concentrate
• 1 cup water
• 1½ tablespoons unseasoned rice vinegar
• 300 g fresh dairy-free ramen noodles
• 1 nori sheet, quartered
• 10 g dried bonito flakes

Let’s cook

1. Warm oil; cook ginger, garlic, scallion whites and pork until meat is browned. Stir in pepper, doubanjiang, mushrooms, soy, miso, mentsuyu and water.
2. Bring to a boil, then cover and simmer until pork reaches 145°F / 63°C, continuing at least 3 minutes after reaching that temperature. Stir in vinegar and keep hot.
3. Boil noodles according to their package, rinse cold and drain well. Serve beside reheated broth topped with scallion greens and bonito, with nori on the side.

A smooth potato soup with softened leeks and a little milk.

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 600 g potatoes, peeled and cubed
• 250 g leeks, sliced
• 1 tablespoon olive oil
• 800 ml vegetable stock
• 150 ml milk
• ½ teaspoon dried thyme
• black pepper, to taste

Let’s cook

1. Wash sliced leeks thoroughly. Heat oil in a saucepan and soften leeks for 8 minutes without browning.
2. Add potatoes, stock and thyme. Bring to a simmer and cook for 18–22 minutes until potatoes are soft.
3. Take off the heat and blend carefully with an immersion blender. Stir in milk and pepper, warm gently and divide into four bowls.

Hand-folded pastry cones filled with spiced potato and peas, then fried until crisp.

Vegan · Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 250 g all-purpose flour
• 4 tablespoons vegetable oil — dough
• ½ teaspoon salt — dough
• 100 ml water — dough
• 400 g potatoes, peeled and diced
• 100 g frozen peas
• 1 tablespoon vegetable oil — filling
• 1 teaspoon cumin seeds
• 1 teaspoon fresh ginger, grated
• 1 teaspoon ground coriander
• ½ teaspoon garam masala
• ½ teaspoon salt — filling
• 1 tablespoon lemon juice
• 3 cups vegetable oil, Supply; not all is eaten — frying

Let’s cook

1. Rub dough oil and salt into flour, then add water gradually to make a firm dough. Knead briefly, cover and rest 30 minutes.
2. Boil potatoes until tender and drain. Heat filling oil; toast cumin, add ginger, peas and remaining spices, then potato and lemon. Mash coarsely, heat through and cool.
3. Divide dough into six balls at original yield. Roll each into a thin oval and halve. Form each half into a cone, moistening the seam; fill and seal the open edge with water, making twelve samosas.
4. Heat about 1½ inches of oil to 325°F / 163°C in a deep pot less than half full. Fry in small batches 7–10 minutes until golden with no raw pastry inside. Drain and cool briefly; serve two per portion.

Bread rolls filled with tuna, firm-boiled egg and a lemony vegetable dressing.

Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 4 dairy-free crusty bread rolls
• 240 g canned tuna in water, drained
• 2 large eggs
• 200 g tomatoes, sliced
• 120 g cucumber, thinly sliced
• 40 g pitted green olives, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon red wine vinegar
• 1 teaspoon dairy-free Dijon mustard
• ¼ teaspoon ground black pepper
• 8 fresh basil leaves

Let’s cook

1. Cover eggs with water, bring to a boil, then gently simmer about 10–12 minutes until firm. Cool in cold water, peel and slice. Keep tuna drained and vegetables dry.
2. Whisk oil, lemon, vinegar, mustard and pepper. Split rolls, lightly brush insides with some dressing and fill with tuna, egg, vegetables, olives and basil. Spoon remaining dressing over filling.
3. Close and wrap each roll in food-safe paper. Put in a covered container and press under a plate in the refrigerator for 30 minutes. Eat cold; keep chilled during transport and refrigerate within 2 hours of preparation.

A thick, warming soup made with lentils, carrots and cumin.

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

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 200 g dry red lentils, rinsed
• 300 g carrots, finely diced
• 1 medium onion, finely chopped
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1000 ml water
• 2 tablespoons lemon juice
• black pepper, to taste

Let’s cook

1. Heat the oil in a large saucepan over medium-low heat. Soften the onion and carrots for 7–8 minutes, stirring often.
2. Add cumin and stir for 30 seconds. Add the lentils and measured water, then bring to a boil.
3. Reduce to a gentle simmer, partly cover and cook for 20–25 minutes, until the lentils have broken down and the carrots are tender. Stir occasionally and add water if it thickens too much.
4. Mash lightly with a potato masher for a thicker texture. Stir in lemon juice and pepper, then divide into four portions.

Soft hand-shaped lentil and fine-bulgur bites served in lettuce with lemon.

Vegan · Dairy-free

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

Ingredients

• 3 cups hot water
• 2 tablespoons olive oil — onions
• 2 yellow onions, finely chopped
• 1 tablespoon double-concentrated tomato paste
• 1 tablespoon vegan Turkish red pepper paste
• ¾ cup dry red lentils, heaping measure, as in the source
• ¾ cup dry fine bulgur
• 4 green onions, chopped
• ½ cup fresh parsley, finely chopped
• 1½ teaspoons ground cumin
• 1 teaspoon Aleppo pepper, optional
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 teaspoon olive oil — shaping
• 8 lettuce leaves
• 1 lemon, cut into wedges

Let’s cook

1. Soften onions in onion oil 10–12 minutes; stir in both pastes and set aside. Simmer lentils in two thirds of the hot water about 15 minutes until collapsed, stirring; drain any excess liquid.
2. Off heat, cover fine bulgur with remaining hot water and rest 5 minutes until soft. Let lentils cool enough to handle. Mix lentils, bulgur, onion mixture, scallions, parsley, cumin, optional Aleppo, salt and pepper.
3. Add shaping oil to a small bowl of water. Dampen clean hands and knead mixture a few minutes until cohesive. Squeeze walnut-sized portions into rough ovals. Serve in lettuce with lemon; refrigerate promptly if serving later.

A smooth pepper soup with silken tofu and a toasted almond finish.

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

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 250 g roasted red peppers, drained, choose no-salt-added peppers in water, 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.
• 300 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.
• 200 ml water
• 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
• ½ teaspoon smoked paprika
• 1 tablespoon lemon juice

Let’s cook

1. Drain peppers and tofu. Warm oil in a saucepan; cook garlic and paprika for 30 seconds without scorching.
2. Add peppers and water. Simmer for 5 minutes, then add tofu and almond butter. Use an immersion blender off heat to blend smoothly, keeping its blade submerged.
3. Return to low heat and stir 5–7 minutes until steaming throughout. Add lemon juice and divide into two bowls. Use prepared peppers as specified; roasting raw peppers adds time.

Brined grape leaves wrapped around rice, tomato and herbs, then slowly simmered.

Vegan · Dairy-free

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

Ingredients

• 65 brined grape leaves, rinsed
• 2 cups dry short-grain white rice
• 1 large tomato, finely chopped — filling
• ½ cup fresh parsley, chopped
• ½ cup scallions, finely chopped
• ¼ cup green bell pepper, finely chopped
• 1 tablespoon garlic, minced
• 2 teaspoons red pepper flakes
• ¾ cup olive oil
• 1 large tomato, sliced — pot
• ¾ cup lemon juice
• 6 cups water, Add enough to cover; pot size changes amount
• ¼ teaspoon ground black pepper

Let’s cook

1. Soak leaves in hot water a few minutes, drain and remove tough stems. Mix uncooked rice with chopped tomato, parsley, scallion, pepper, garlic, chili flakes, black pepper and one-third of the oil.
2. Place a heaped teaspoon of filling on each leaf. Fold sides inward and roll snugly, allowing room for rice to expand. Line pot with sliced tomato; pack rolls in close layers and drizzle remaining oil between them.
3. Set a heatproof plate on top. Add enough water to cover, bring gently to a simmer and cover. Cook 30 minutes, add lemon juice, then simmer on low about 45 minutes more until rice is tender. Add hot water if drying out. Rest off heat 30 minutes before lifting out.

Thin coconut-rice crêpes crisped around cooked pork, shrimp and bean sprouts.

Gluten-free · Dairy-free

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

Ingredients

• 340 g gluten-free white rice flour
• 2 teaspoons gluten-free ground turmeric
• 3½ cups water — batter
• 1¾ cups gluten-free plain coconut cream
• 1 teaspoon salt
• 1 green onion, chopped
• ½ cup dry split peeled mung beans
• 24 oz raw pork belly
• 16 oz raw peeled shrimp
• 1 medium yellow onion, thinly sliced
• 24 oz fresh mung bean sprouts
• 1 head green leaf lettuce
• 1 bunch fresh mint
• ½ cup vegetable oil
• 1 tablespoon gluten-free dairy-free fish sauce — dip
• 1 tablespoon lime juice — dip
• 1 tablespoon granulated sugar — dip
• 3 tablespoons warm water — dip

Let’s cook

1. Whisk flour, turmeric, batter water, coconut cream and salt; cover and refrigerate at least 3 hours. Separately simmer mung beans in water until tender and drain. Simmer pork in water until tender and at least 145°F / 63°C, then rest 3 minutes and slice thinly. Wash lettuce and mint. Dissolve dip sugar in warm water, then add fish sauce and lime.
2. Stir green onion into batter. Heat 1–2 teaspoons oil in a skillet over medium-high heat. Add some onion, pork and shrimp; sauté briefly, then swirl in enough batter to form a thin layer. Divide fillings and batter evenly across the crêpes.
3. Lower heat, scatter on mung beans and sprouts and cover about 3 minutes. Uncover and cook another 5–7 minutes until the base is crisp, sprouts thoroughly cooked and shrimp opaque and 145°F / 63°C. Add some of the remaining oil at edges if needed. Fold and serve immediately with lettuce, mint and dip. Cook in batches; refrigerate leftovers within 2 hours.

Warm roasted carrot and white-bean mash with crunchy cucumber in wraps.

Dairy-free · Vegan

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 400 g carrots, sliced
• 1 tablespoon olive oil
• ½ teaspoon ground cumin
• 1 can cooked cannellini beans (400 g can), drained and rinsed
• 1 tablespoon lemon juice
• 4 vegan medium whole-wheat tortillas
• 200 g cucumber, cut into sticks

Let’s cook

1. Heat oven to 425°F / 218°C. Wash carrots and cucumber. Toss carrot slices with oil and cumin; roast 20–25 minutes until tender.
2. Warm beans in a saucepan with a splash of water until steaming, then drain. Mash with carrots and lemon juice, keeping a little texture.
3. Warm tortillas according to their package. Divide mash and cucumber between them, fold and eat promptly.

Warm cauliflower with crunchy cucumber and a lemon-tahini dressing.

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

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 450 g cauliflower florets
• 150 g cucumber, diced
• 25 g tahini
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 2 tablespoons water
• ½ teaspoon ground cumin

Let’s cook

1. Heat oven to 425°F / 220°C. Toss cauliflower with olive oil and cumin on a tray; roast for 25–30 minutes, turning halfway, until browned and tender.
2. Whisk tahini, lemon juice and water until smooth. Add another small splash of water if needed for a pourable consistency.
3. Divide cauliflower and cucumber between two plates. Drizzle over the dressing and serve warm.

Caramelized fennel wedges and tempeh with a lemon dressing.

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

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 300 g fennel bulb
• 250 g plain gluten-free soy tempeh, no added salt or grains
• 1½ tablespoons olive oil
• 2 tablespoons lemon juice
• 30 g unsalted walnuts
• 1 tablespoon fresh parsley, chopped
• ¼ teaspoon black pepper

Let’s cook

1. Heat oven to 425°F / 218°C. Wash fennel and cut into narrow wedges; coat with one tablespoon oil and roast for 25–30 minutes, turning once.
2. Meanwhile slice tempeh and steam per package instructions, allowing 10 minutes. Brown in remaining oil 3 minutes per side until hot throughout.
3. Combine fennel and tempeh in two bowls. Add lemon, parsley, pepper and ready-to-eat walnuts.

Butter beans in a thick roasted-pepper sauce with whole-grain toast.

Dairy-free · Vegan

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 3 red bell peppers
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cans cooked butter beans (400 g can), drained and rinsed
• 200 ml water
• 1 tablespoon tomato paste
• ½ teaspoon smoked paprika
• 4 slices vegan whole-wheat bread

Let’s cook

1. Heat oven to 425°F / 218°C. Wash, deseed and quarter peppers. Roast on a tray for 20–25 minutes until soft; finely chop after brief cooling.
2. Soften onion in oil in a saucepan for 5 minutes. Stir in garlic, tomato paste and paprika, then peppers, beans and water.
3. Simmer 10 minutes, mashing a few beans to thicken. Toast bread and serve alongside.

Hummus wraps filled with sweet peppers, carrot and crisp lettuce.

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 2 large flour tortillas
• 100 g plain hummus
• 150 g roasted red peppers, drained
• 80 g carrots, grated
• 60 g lettuce, shredded
• 1 tablespoon lemon juice

Let’s cook

1. Drain peppers well and cut into strips. Toss grated carrot with lemon juice.
2. Spread hummus over each tortilla, leaving a border around the edge.
3. Layer peppers, carrot and lettuce across the middle. Fold in the sides and roll firmly, then cut in half and serve. Keep chilled if packing for later.

Warm lentils tossed with roasted squash, greens and cider vinegar.

Sodium-conscious

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 180 g dried green lentils
• 600 g butternut squash, cubed
• 80 g baby spinach
• 1 tablespoon olive oil
• 2 tablespoons apple cider vinegar
• ½ teaspoon ground cumin
• 700 ml water

Let’s cook

1. Heat oven to 425°F / 220°C. Toss squash with half the oil and cumin; roast for 25–30 minutes until tender, turning halfway.
2. Rinse lentils, cover with the measured water in a saucepan and simmer for 20–25 minutes until tender but holding their shape. Drain excess water.
3. Toss warm lentils and squash with spinach, remaining oil and cider vinegar. Let the spinach wilt slightly and divide into four portions.

Toasted short noodles simmered in a blended tomato and onion broth.

Sodium-conscious · Vegan · Dairy-free

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

Ingredients

• 2 tablespoons vegetable oil
• 8 oz dry vegan fideo noodles
• 10 oz Roma tomatoes
• 2 cloves garlic
• ½ cup white onion, chopped
• 6 cups unsalted vegetable broth
• ½ teaspoon ground black pepper

Let’s cook

1. Char whole tomatoes in a dry heavy skillet, turning until softened. Cool enough to handle; blend with garlic, onion and a little measured broth, then strain.
2. Stir dry noodles in oil in a soup pot over medium-low heat for 3–4 minutes until golden.
3. Add tomato mixture, cook 1 minute, then add remaining broth and pepper. Cover and simmer about 8–10 minutes until noodles are tender.

Crunchy leaves holding a lemony seed filling and chopped radishes.

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

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 8 romaine lettuce leaves
• 60 g hemp hearts
• 40 g unsalted almond butter
• 100 g radishes
• 100 g cucumber, diced
• 2 tablespoons lemon juice
• 3 tablespoons water
• 1 tablespoon fresh parsley, chopped

Let’s cook

1. Wash and dry lettuce. Thinly slice washed radishes and dice cucumber.
2. Whisk almond butter, lemon and water into a thick dressing; fold in hemp, vegetables and parsley.
3. Divide among eight lettuce leaves and serve four per person. Keep filling refrigerated until assembly.

Pan-fried canned-salmon cakes with finely shredded cabbage.

Keto-friendly

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 200 g canned salmon, drained
• 100 g cabbage, finely chopped
• 1 large egg
• 20 g almond flour
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried dill

Let’s cook

1. Flake salmon, checking for any hard bones. Mix with cabbage, egg, almond flour, lemon juice and dill.
2. Let stand for 5 minutes. Shape into four compact, fairly thin cakes.
3. Heat oil over medium-low heat in a nonstick skillet. Cook for 5–6 minutes per side, turning carefully, until golden and centers reach 165°F / 74°C. Serve two per portion.

Whole-grain pasta with canned salmon, tomato and lemon.

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

Ingredients

• 1½ cups dry whole-grain elbow pasta
• 1 tablespoon pasteurized butter, For pregnancy: choose dairy made with pasteurized milk or cream
• 2 tablespoons chopped onion
• 1 can (5 ounces) salmon, drained, For pregnancy: use the listed species and raw/cooked/canned form; follow the recipe cooking and weekly portion notes
• 2 small tomatoes, chopped
• 3 tablespoons lemon juice
• 1 teaspoon dried parsley
• ¼ teaspoon salt

Let’s cook

1. Cook pasta according to its package and drain. Meanwhile, soften onion in butter in a skillet.
2. Add drained canned salmon, chopped tomatoes, lemon juice, parsley and salt. Stir gently until hot throughout.
3. Fold in the hot pasta and serve promptly. Divide this three-cup batch as needed; record the salmon portion as part of weekly seafood intake.

A warm rice bowl with baked salmon, nori and freshly brewed green tea.

Dairy-free

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

Ingredients

• 120 g raw skinless salmon fillet
• ⅛ teaspoon salt
• 1 cup cooked Japanese short-grain rice
• 1 teaspoon dairy-free plain rice crackers, crushed
• 1 teaspoon shredded nori seaweed
• ¼ teaspoon toasted sesame seeds
• ⅛ green onion
• 2 teaspoons Japanese green tea leaves
• 1 cup water
• ½ teaspoon dairy-free soy sauce, optional

Let’s cook

1. Heat oven to 400°F / 200°C. Salt salmon and bake on a lined tray about 12–15 minutes until 145°F / 63°C. Flake carefully and remove all bones.
2. Use freshly cooked hot rice, or reheat safely chilled rice to 165°F / 74°C. Brew green tea with the measured water for 1–2 minutes, following its package temperature, then strain.
3. Top rice with salmon, crushed crackers, nori, sesame and sliced onion. Pour in tea until rice is partly submerged; serve remaining tea alongside. Add optional soy sauce to taste.

A large thin-battered pancake with scallions underneath and seafood and egg on top.

Dairy-free

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

Ingredients

• ½ cup all-purpose flour
• 1 tablespoon potato starch
• ½ teaspoon salt
• ⅛ teaspoon ground black pepper
• ¾ cup water
• 4 tablespoons vegetable oil
• 12 scallions, trimmed — pancake
• 5 oz raw shrimp and squid, chopped
• 1 large egg
• 1 fresh red chili, sliced
• 2 tablespoons soy sauce
• 1 tablespoon apple cider vinegar
• ½ teaspoon gochugaru
• 1 scallion, chopped — dip
• 1 teaspoon toasted sesame seeds

Let’s cook

1. Mix soy sauce, vinegar, chili flakes, dipping scallion and sesame. Whisk flour, starch, salt, pepper and water separately.
2. Heat half the oil in a large nonstick skillet. Dip trimmed scallions in batter and lay together. Add seafood to remaining batter and spread over scallions; top with chili and beaten egg.
3. Cook over medium heat about 6 minutes. Turn with a broad spatula, add remaining oil and cook about 3–4 minutes more, until crisp and the center reaches 160°F / 71°C. Serve with dip.

Warm avocado halves with tofu and a chopped tomato topping.

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

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 1 large avocado
• 300 g plain firm tofu
• 150 g tomato, diced
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 2 tablespoons fresh cilantro, chopped
• ½ teaspoon ground cumin

Let’s cook

1. Wash avocado and tomato. Halve and pit avocado carefully; dice tomato and mix with lime and cilantro.
2. Drain tofu, cut into four slabs and dust with cumin. Brown in oil 4–5 minutes per side until hot throughout.
3. Move tofu to plates. Briefly sear avocado halves cut-side down in the pan for 1–2 minutes; serve with tofu and tomato topping.

A tangy chili-sesame noodle bowl with browned pork and preserved greens.

Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 240 g dry dairy-free wheat noodles
• 200 g raw ground pork
• 60 g dairy-free preserved mustard greens, chopped
• 200 g bok choy, chopped
• 2 teaspoons vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• 2 tablespoons Chinese sesame paste
• 2 tablespoons soy sauce
• 1 tablespoon Chinese black vinegar
• 2 teaspoons dairy-free chili oil
• 1 teaspoon granulated sugar
• 100 ml water, hot
• 2 scallions, sliced

Let’s cook

1. Whisk sesame paste, soy, vinegar, chili oil, sugar and hot water into a smooth pourable sauce.
2. Brown pork in vegetable oil, breaking it up. Add garlic, ginger and preserved greens; cook until pork reaches 160°F / 71°C.
3. Boil noodles according to their package, adding bok choy for the final 2 minutes. Drain, keeping a little cooking water.
4. Toss noodles and greens with sauce, loosening as needed with reserved water. Divide among bowls and top with pork and scallions.

Warm browned tofu over cool cucumber with a sesame-lime dressing.

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

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 300 g plain firm tofu, For this recipe: For gluten-free cooking, choose a product labeled gluten-free. Choose a vegan product without animal ingredients.
• 200 g cucumber, sliced
• 1 tablespoon sesame seeds
• 1 tablespoon lime juice
• 1 teaspoon sesame oil
• 2 teaspoons olive oil
• ½ teaspoon ground ginger

Let’s cook

1. Drain tofu, press gently with a clean towel and cut into 2 cm cubes. Heat olive oil in a nonstick pan.
2. Cook tofu over medium heat for 10–12 minutes, turning until browned on several sides. Toast sesame seeds in a separate dry pan for 1–2 minutes.
3. Mix lime juice, sesame oil and ginger. Arrange cucumber and tofu in two bowls, drizzle with dressing and scatter seeds over the top.

Well-dried shirataki noodles coated with a Parmesan and egg sauce.

Keto-friendly

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 600 g plain shirataki noodles, drained
• 120 g bacon, diced
• 3 large eggs
• 1 large egg yolk
• 60 g Parmesan, finely grated
• ½ teaspoon ground black pepper
• 1 teaspoon olive oil
• 4 tablespoons water

Let’s cook

1. Rinse noodles and prepare according to their package. Drain, then stir in a dry nonstick skillet for 5–8 minutes until most surface moisture evaporates. Remove.
2. Cook bacon with oil until crisp. Whisk eggs, yolk, Parmesan, pepper and measured water in a bowl.
3. Return noodles to the bacon pan, lower heat and stir in egg mixture. Keep tossing over low heat until thickened and the sauce reaches 160°F / 71°C; lift off heat briefly if it begins to scramble. Serve immediately.

Tender mung-bean noodles and cooked shrimp with crisp vegetables and a lime dressing.

Gluten-free · Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 120 g gluten-free dry mung-bean glass noodles
• 300 g raw peeled deveined shrimp
• 150 g cucumber, diced
• 100 g carrot, finely shredded
• 100 g cherry tomatoes, halved
• 2 green onions, thinly sliced
• 3 tablespoons lime juice
• 2 tablespoons gluten-free dairy-free fish sauce
• 2 tablespoons water
• 1 teaspoon granulated sugar
• ¼ teaspoon plain chili flakes
• ¼ cup fresh cilantro leaves

Let’s cook

1. Mix lime juice, fish sauce, water, sugar and chili until sugar dissolves. Cook or soak noodles according to their package, drain and cut into manageable lengths.
2. Poach shrimp in simmering water about 2–4 minutes until pearly and opaque, at least 145°F / 63°C. Drain and cool briefly.
3. Toss noodles and shrimp with dressing, vegetables and cilantro. Serve promptly or cool rapidly and refrigerate; do not leave seafood salad at room temperature beyond 2 hours.

Small portions of warm grits topped with shrimp, peppers and parsley.

Sodium-conscious

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

Ingredients

• 3 cups unsalted chicken stock
• 1 cup plain stone-ground grits
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 bunch of scallions, sliced
• 2 cloves garlic, minced
• 5 cherry tomatoes, halved
• ¼ cup bell pepper, diced
• 16 oz raw untreated shrimp, peeled and deveined
• 2 tablespoons goat cheese, crumbled
• ground black pepper, To taste
• 2 tablespoons fresh parsley, chopped

Let’s cook

1. Whisk grits into boiling stock. Cover and simmer gently, stirring, until tender according to the package; add hot water as needed to keep them creamy. Stir in butter and keep warm.
2. Soften scallions and garlic in oil. Add tomatoes and pepper, then shrimp. Cook until shrimp are opaque and pearly throughout.
3. Divide all grits and topping evenly among eight small dishes at the original yield; add goat cheese, pepper and parsley.

Cream-style corn and cheddar make a simple stovetop soup.

Gluten-free

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

Ingredients

• ½ small onion, diced
• 2 teaspoons vegetable oil
• 1 can (15 ounce) cream style corn
• 2 cups pasteurized 1% milk, For pregnancy: choose dairy made with pasteurized milk or cream
• ½ cup shredded pasteurized cheddar cheese, For pregnancy: choose dairy made with pasteurized milk or cream

Let’s cook

1. Soften chopped onion in oil in a saucepan for 3–5 minutes, stirring often.
2. Stir in cream-style corn and milk. Heat gently until bubbling, stirring to prevent scorching.
3. Add cheddar and stir until melted. Serve hot; the four-cup yield describes volume, not a prescribed meal portion.

Tender brown lentils cooked down with peppers and spices.

Sodium-conscious · Vegan · Dairy-free

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

Ingredients

• 2 teaspoons vegetable oil
• ½ cup onion, chopped
• ½ cup bell pepper, chopped
• 1 clove garlic, minced
• ½ cup dry brown lentils, rinsed
• 4½ teaspoons chili powder, no added salt
• 1 teaspoon ground cumin
• 1¼ cups no-salt-added vegetable broth

Let’s cook

1. Soften onion, pepper and garlic in oil in a lidded skillet for 3 minutes. Stir in lentils and spices for 1 minute.
2. Add broth; bring to a boil, cover and simmer 20–30 minutes until lentils are tender. Add water to keep them just covered.
3. Uncover and simmer another 5–10 minutes to thicken. Refrigerate within 2 hours. Use the filling in separately prepared tacos or salads.

Deeply softened onions simmered in unsalted broth with wine and herbs.

Sodium-conscious

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

Ingredients

• 100 g unsalted butter
• 1250 g yellow onions, thinly sliced
• 185 ml dry white wine
• 2 tablespoons all-purpose flour
• 1500 ml no-salt-added beef broth
• 2 dried bay leaves
• 3 fresh thyme sprigs
• ¼ teaspoon ground black pepper

Let’s cook

1. Melt butter in a heavy pot. Add onions and cook over medium-low heat about 30 minutes, stirring often. Increase heat slightly and continue 20–30 minutes, stirring more frequently, until evenly deep golden; reduce heat if they catch.
2. Add wine and scrape the base; simmer about 2 minutes. Stir in flour and cook 1 minute. Add broth, bay leaves, thyme and pepper.
3. Cover and simmer gently for 30 minutes. Remove bay leaves and thyme stems. Serve hot and refrigerate leftovers in shallow containers within 2 hours.

Flaked ready-to-eat mackerel beside a crisp, tangy celery-root salad.

Keto-friendly

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 300 g ready-to-eat hot-smoked mackerel
• 200 g peeled raw celeriac
• 3 tablespoons mayonnaise
• 1 tablespoon plain Greek yogurt
• 2 teaspoons Dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon fresh parsley, chopped
• ¼ teaspoon black pepper
• 80 g watercress

Let’s cook

1. Remove skin and every visible bone from the mackerel; flake into large pieces. Keep chilled while preparing the salad.
2. Cut celeriac into very fine matchsticks or coarsely grate it. Immediately mix with lemon, mayonnaise, yogurt, mustard, parsley and pepper.
3. Divide watercress, salad and fish among four plates. Serve promptly and refrigerate leftovers within 2 hours.

Crisp lettuce wrapped around smoky tofu, avocado and toasted seeds.

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

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 300 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.
• 1 medium avocado
• 6 large lettuce leaves
• 20 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
• 1 tablespoon lime juice
• 1 tablespoon fresh cilantro, chopped

Let’s cook

1. Wash lettuce and avocado skin. Drain and pat tofu dry, then cut into small cubes.
2. Cook tofu in oil over medium-high heat for 8–10 minutes, turning until hot throughout and lightly browned. Add paprika for the final minute.
3. Slice avocado. Fill leaves with hot tofu and avocado, then drizzle with lime juice and sprinkle with cilantro and ready-to-eat seeds. Serve three wraps per portion.

Lettuce cups filled with spiced walnut and tomato crumble.

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

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

Ingredients

• ⅔ cup unsalted dry sun-dried tomatoes
• 3 cups unsalted walnuts
• 4 cloves garlic, minced
• 1 tablespoon smoked paprika
• 1 tablespoon ground cumin
• 1 tablespoon salt-free chili powder
• 1 small habanero pepper, deseeded; reduce or omit for a milder filling
• ¼ cup water
• 12 romaine lettuce leaves

Let’s cook

1. Cover tomatoes with warm water for 5 minutes. Pulse walnuts to coarse crumbs; stop before they become butter.
2. Drain tomatoes, keeping soaking water. Blend tomatoes, garlic, spices and pepper into a paste, adding the measured water or soaking water as needed.
3. Fold the paste into walnuts. Wash and dry lettuce, then divide filling among twelve leaves. Serve two cups per person. Wash hands after handling chili.

Rice steamed with soybean sprouts and mushrooms, served with a scallion-soy sauce.

Vegan · Dairy-free

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

Ingredients

• 1 cup dry Korean short-grain white rice
• 1 cup water
• 16 oz fresh soybean sprouts
• 4 dried shiitake mushrooms
• 1 teaspoon vegan soy sauce — mushrooms
• ⅛ teaspoon black pepper
• 1 teaspoon toasted sesame oil
• ⅓ cup vegan soy sauce — serving sauce
• 2 cloves garlic, minced
• 1 green onion, chopped
• 2 teaspoons plain Korean gochugaru
• 1 teaspoon granulated sugar
• 1 tablespoon onion, finely chopped
• 1 tablespoon green chili, chopped
• 1 tablespoon toasted sesame seeds

Let’s cook

1. Soak shiitakes in water until fully soft, then remove tough stems and chop. Rinse rice until water is mostly clear. Drain, put in a heavy pot with measured water, cover and soak 30 minutes. Rinse sprouts well and discard damaged ones.
2. Toss mushrooms with their soy sauce, pepper and sesame oil. Spread sprouts, then mushrooms, over rice. Cover and heat medium-high until boiling, about 10 minutes; stir gently, reduce to low and cook covered about 10 minutes more until rice is tender and sprouts thoroughly cooked. Add a little water and continue if rice remains firm.
3. Mix all serving-sauce ingredients. Fluff the rice and divide into three modest bowls at original yield. Spoon sauce on to taste rather than adding it all at once. Refrigerate leftovers within 2 hours.

Slowly crisped scallions flavor the oil that coats these simple noodles.

Vegan · Dairy-free

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

Ingredients

• 60 ml olive oil
• 100 g scallions
• 1 tablespoon soy sauce
• 1 tablespoon dark soy sauce
• 2 teaspoons granulated sugar
• 170 g dry vegan spaghetti

Let’s cook

1. Cook spaghetti according to the package and drain. Split scallions into white and green parts, slice into thin lengthwise strips and dry thoroughly.
2. Cook whites in oil over low to medium-low heat until lightly golden and crisp, about 10 minutes; lift out. Repeat with greens, watching closely.
3. Remove pan from heat and let oil cool briefly. Carefully stir in both soy sauces and sugar, then return to low heat for 1 minute. Toss in noodles to warm; serve with crisp scallions.

Soft tofu in a chili and sesame broth with small pieces of beef.

Gluten-free · Dairy-free

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

Ingredients

• 2 cups gluten-free beef stock
• 8 oz raw skirt steak, finely chopped
• 140 g onion, diced
• 2 cloves garlic, minced
• 2 scallions, sliced
• 1 tablespoon vegetable oil
• 22 oz plain gluten-free soft tofu
• 2 tablespoons gluten-free fish sauce
• 3 tablespoons plain gochugaru
• 2 teaspoons toasted sesame oil
• ¼ teaspoon ground black pepper

Let’s cook

1. Mix chili flakes, sesame oil and pepper. Soften onion, garlic and scallions in vegetable oil for 3–4 minutes, then add beef and stir until browned.
2. Add stock and fish sauce; simmer covered for 7 minutes. Gently add tofu and chili mixture, breaking tofu into large pieces.
3. Simmer 4–5 minutes until bubbling throughout and beef is fully cooked. Serve carefully; rice is separate.

Chewy cylindrical rice cakes in a reduced chili-and-kelp sauce.

Vegan · Dairy-free

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

Ingredients

• 4 dried kombu squares, 2 inches each
• 2½ cups water
• 2 green onions, sliced
• 1 tablespoon toasted sesame oil
• 16 oz vegan cylindrical Korean rice cakes, thawed
• 1 teaspoon ground black pepper
• 2 tablespoons gochugaru
• ¼ cup vegan gochujang
• 2 tablespoons brown rice syrup
• 2 tablespoons toasted sesame seeds

Let’s cook

1. Bring water, kombu and scallion whites to a boil in a deep pan. Toss rice cakes with oil, pepper, gochugaru and half the gochujang.
2. Add coated rice cakes and remaining gochujang to the pan. Simmer, stirring, about 5–8 minutes until tender throughout and sauce thickens; add a little water if necessary.
3. Stir in brown rice syrup. Remove kombu, scatter scallion greens and sesame seeds and serve. Refrigerate leftovers within 2 hours; add water when reheating.

Small puff-pastry parcels with a spinach and feta filling.

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 250 g ready-rolled puff pastry
• 200 g plain frozen spinach
• 100 g feta
• 1 large egg
• ¼ teaspoon ground nutmeg
• black pepper, to taste

Let’s cook

1. Heat oven to 400°F / 200°C. Thaw spinach and squeeze very dry. Crumble feta and mix with spinach, nutmeg and pepper.
2. Cut pastry into four equal squares. Place a quarter of the filling on each, fold into triangles and crimp edges. Beat egg and brush a thin layer over the tops; discard unused egg wash.
3. Bake on a lined tray for 20–25 minutes until deeply golden, with filling reaching 165°F / 74°C. Cool for 5 minutes before serving one parcel per portion.

A thick, ham-free split pea soup with carrots and thyme.

Sodium-conscious

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 250 g dried split peas
• 200 g carrots, diced
• 100 g onion, diced
• 100 g celery, diced
• 1400 ml water
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 tablespoon lemon juice

Let’s cook

1. Sort and rinse split peas. Heat oil in a large saucepan; soften onion, carrot and celery for 8 minutes.
2. Add peas, water and thyme. Bring to a boil, reduce to a gentle simmer and cook loosely covered for 50–60 minutes until peas collapse, stirring occasionally and adding water if it becomes too thick.
3. Stir in lemon juice, mash a little with a spoon if desired and divide into four bowls. Older peas may need longer cooking.

Whole cleaned squid tubes baked around a soft spinach and cheese filling.

Keto-friendly

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 600 g raw cleaned squid tubes
• 100 g fresh spinach
• 180 g ricotta cheese
• 40 g Parmesan, grated
• 1 large egg
• 1 clove garlic, grated
• 1 tablespoon olive oil
• ¼ teaspoon ground black pepper
• 1 lemon, cut into wedges

Let’s cook

1. Heat oven to 375°F / 190°C. Wilt spinach in a covered skillet with a spoonful of water; cool, squeeze very dry and chop.
2. Mix spinach, ricotta, Parmesan, egg, garlic and pepper. Pat squid dry and divide filling among tubes, leaving the top third empty. Secure openings with wooden toothpicks.
3. Brush a baking dish and squid with oil. Cover loosely and bake about 25–35 minutes until filling reaches 165°F / 74°C. Rest 5 minutes, remove all picks and serve with lemon.

Peeled beans blended with peppers and tomato, then steamed until firm.

Vegan · Dairy-free

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

Ingredients

• 16 oz dry black-eyed peas
• 2 teaspoons vegan vegetable bouillon powder
• 1 teaspoon salt
• 1 small onion
• 3 oz tomato paste
• 1 large red bell pepper
• ½ teaspoon ground cayenne
• ½ teaspoon ground nutmeg
• ¼ cup olive oil
• 3 cloves garlic
• ½ teaspoon vegan curry powder
• 3 cups water, For blending; begin with 2½ cups at the original yield
• 1 teaspoon vegetable oil — ramekins

Let’s cook

1. Soak beans 1 hour, rub off skins and rinse them away. Drain. Blend peeled beans, onion, pepper, garlic, tomato and 2½ cups water at the original yield until completely smooth; add remaining water only as needed.
2. Stir in bouillon, salt, cayenne, nutmeg, curry powder and olive oil. Lightly oil heat-safe 12-ounce ramekins; fill no more than three-quarters, using additional ramekins if needed. Cover each with foil.
3. Steam over simmering water in a covered pot for 45–60 minutes, or longer until completely firm through the center with no raw bean taste after cooking. Keep water below ramekins and replenish safely; work in batches if necessary.
4. Rest 10 minutes, then unmold or spoon out. Divide the whole batch into eight portions. Refrigerate leftovers within 2 hours.

Soft steamed rice sheets wrapped around a chicken-and-mushroom filling.

Sodium-conscious · Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 120 g plain white rice flour
• 40 g tapioca starch
• 480 ml water
• 2 teaspoons vegetable oil — batter
• 300 g raw unseasoned ground chicken
• 150 g mushrooms, finely chopped
• 2 scallions, finely chopped
• 1 tablespoon fresh ginger, grated
• 2 teaspoons vegetable oil — filling
• 2 teaspoons vegetable oil — plates
• 2 tablespoons lime juice
• 1 teaspoon sesame oil
• 2 tablespoons water — dip
• 2 tablespoons fresh cilantro, chopped

Let’s cook

1. Whisk rice flour, starch, measured batter water and batter oil; rest 20 minutes. Stir before each sheet because starch settles.
2. Cook chicken, mushrooms, scallions and ginger in filling oil, breaking up the meat, until dry enough to fill rolls and chicken reaches 165°F / 74°C. Keep warm.
3. Bring the steamer to a steady boil. Lightly oil the plate, add about ¼ cup batter at the original yield and tilt thinly. Steam covered about 3–5 minutes until translucent and cooked. Carefully remove the plate, cool briefly, loosen the sheet, add a share of filling and fold or roll. Repeat, re-oiling and stirring batter, until used; expect roughly eight rolls.
4. Mix lime, sesame oil, dip water and cilantro. Serve warm rolls with dip. Refrigerate leftovers promptly and reheat to 165°F / 74°C.

Small savory custards with fish, cabbage and Thai basil.

Keto-friendly · Dairy-free

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

Ingredients

• 3 tablespoons no-added-sugar Thai red curry paste
• 1¼ cups unsweetened coconut milk
• 2 teaspoons no-added-sugar fish sauce
• 2 large eggs
• 3 makrut lime leaves, finely sliced
• 160 g raw white fish fillet, thinly sliced
• 1½ cups cabbage, shredded
• 12 Thai basil leaves

Let’s cook

1. Steam cabbage for 3–5 minutes to wilt. Divide it and basil among ramekins. Mix curry paste with a little coconut milk, then gently whisk in the rest, eggs, fish sauce and lime leaves.
2. Distribute fish among ramekins and pour over custard, leaving ½ inch headroom. Steam over medium heat for 15–25 minutes until set and the centers reach 160°F / 71°C.
3. Rest 3 minutes before serving. Rice is a separate accompaniment and is not included.

A soft, savory custard gently steamed in individual bowls.

Keto-friendly · Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 4 large eggs
• 500 ml dairy-free chicken broth, cooled
• 100 g mushrooms, finely sliced
• 1 teaspoon vegetable oil
• 1 teaspoon fresh ginger, grated
• 2 spring onions, sliced
• black pepper, to taste

Let’s cook

1. Cook mushrooms in oil in a small pan for 6–8 minutes until their liquid evaporates. Set up a covered steamer and four heatproof 250 ml bowls; do not use ordinary drinking glasses.
2. Whisk eggs gently with cool broth, ginger and pepper without making much foam. Strain through a sieve. Divide mushrooms among bowls and pour custard over, leaving room below each rim.
3. Cover each bowl loosely with foil. Steam over gently simmering water for about 18–25 minutes, until just set and the center reaches 160°F / 71°C. Check steamer water and add boiling water when needed.
4. Lift bowls with oven gloves, keeping steam away from your face. Scatter with spring onion and serve warm. Four small bowls at the original yield; steam additional bowls in batches.

Cooked vegetables, crisp tempeh and cucumber served with warm peanut sauce.

Vegan · Dairy-free

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

Ingredients

• ⅓ cup natural peanut butter
• 4 teaspoons vegan Thai red curry paste
• 3 teaspoons vegan kecap manis
• 1 teaspoon vegan sambal oelek
• ½ teaspoon salt
• 1 clove garlic, pressed
• 1½ tablespoons lime juice
• ½ cup plain full-fat coconut milk
• ½ cup water
• 150 g fresh spinach
• 4 cups fresh mung bean sprouts
• 200 g potatoes, cubed
• 1 small cucumber, sliced
• 2 tablespoons vegetable oil
• 200 g plain tempeh
• 1 tablespoon roasted peanuts, chopped

Let’s cook

1. Mix peanut butter, curry paste, kecap manis, sambal, salt, garlic, lime, coconut milk and measured water in a saucepan. Simmer gently 5 minutes, stirring. Loosen with a little water if too thick to pour.
2. Boil potatoes in additional water until tender, then remove. Cook sprouts in the boiling water at least 3 minutes until thoroughly hot and wilted; drain. Briefly wilt spinach in the water and drain well.
3. Slice tempeh about ⅓ inch thick. Fry in oil until golden on both sides and heated through according to its packet. Arrange potatoes, sprouts, spinach, cucumber and tempeh; serve with warm sauce and peanuts.

Toasted rye sandwiches with sautéed tempeh, sauerkraut and a vegan dressing.

Vegan · Dairy-free

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

Ingredients

• ⅓ cup vegetable oil
• 1 large sweet onion, diced
• 5 cloves garlic, minced
• 16 oz plain tempeh, chopped
• ¼ cup reduced-sodium soy sauce
• 2 teaspoons smoked paprika
• ½ cup vegan mayonnaise
• ¼ cup vegan ketchup
• 2 tablespoons vegan prepared horseradish
• 1 teaspoon vegan Worcestershire sauce
• 1 tablespoon vegan sweet pickle relish
• ½ teaspoon paprika
• ¼ teaspoon ground black pepper
• 1½ cups vegan sauerkraut, drained
• 8 slices vegan rye bread
• 4 slices vegan Swiss-style cheese
• 4 tablespoons vegan butter

Let’s cook

1. Sauté onion and garlic in oil 3–4 minutes. Add tempeh and cook about 15 minutes, stirring, until browned and heated through. Stir in soy sauce and smoked paprika.
2. Mix mayonnaise, ketchup, horseradish, Worcestershire, relish, paprika and pepper. Warm sauerkraut separately.
3. Butter one side of each bread slice; toast in a pan 1–2 minutes. Assemble four sandwiches at the original yield with dressing, tempeh, cheese and sauerkraut, toasted sides outward. Serve promptly.

Slow-simmered tongue sliced over lettuce with a sharp parsley dressing.

Keto-friendly · Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 1000 g raw fresh beef tongue
• 1 onion, quartered
• 2 bay leaves
• 2000 ml water, Cooking supply; replenish to keep meat covered
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 3 tablespoons fresh parsley, chopped
• ¼ teaspoon ground black pepper
• ¼ teaspoon salt
• 180 g romaine lettuce

Let’s cook

1. Place tongue, onion and bay in a pot. Cover with the measured water, adding more if needed. Bring to a boil, then gently simmer covered about 2½–3½ hours until a skewer slides in easily and the center is at least 160°F / 71°C.
2. Lift out and cool only until safe to handle, about 10 minutes. Peel away the tough outer skin while still warm; trim remaining tough tissue and slice thinly. Discard cooking aromatics and liquid.
3. Whisk oil, vinegar, mustard, parsley, pepper and salt. Serve warm tongue with dressing over washed lettuce. Refrigerate leftovers promptly in shallow containers.

Springy fish-paste patties with long beans, basil and a sweet chili dip.

Gluten-free · Dairy-free

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

Ingredients

• 350 g raw boneless basa fillets, dried well
• 2 tablespoons gluten-free dairy-free Thai red curry paste
• 1 large egg yolk
• 1 teaspoon granulated sugar — cakes
• ½ cup long beans, thinly sliced
• ⅓ cup fresh Thai basil, sliced
• 5 fresh makrut lime leaves, finely sliced
• 3 tablespoons vegetable oil
• 3 cloves garlic
• 1 large mild red chili
• ½ cup granulated sugar — dip
• ½ teaspoon salt
• ⅓ cup plain gluten-free rice vinegar
• 3 tablespoons water
• ½ cup cucumber, thinly sliced

Let’s cook

1. Blend garlic, mild chili, dip sugar, salt, vinegar and water. Simmer 3–5 minutes to a thin syrup; set aside. Blend cold fish, curry paste, yolk and cake sugar until a sticky paste forms. Fold in beans, basil and lime leaves.
2. Heat a thin layer of oil in a skillet over medium heat. With clean damp hands form heaped tablespoons of paste into small flattened cakes as you cook. Fry in batches roughly 2 minutes per side, until browned and centers reach 160°F / 71°C because the mixture contains egg.
3. Use remaining measured oil between batches. Stir cucumber into the cooled dip just before serving. Refrigerate cakes and dip promptly; reheat leftover cakes to 165°F / 74°C.

Warm minced pork with toasted rice powder, lime and fresh herbs.

Gluten-free · Dairy-free

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

Ingredients

• 2 tablespoons dry Thai glutinous rice, plain gluten-free sticky rice, despite its name
• 250 g raw ground pork
• 2 tablespoons gluten-free dairy-free fish sauce
• 2 tablespoons water
• 25 g shallot, thinly sliced
• 2 tablespoons lime juice
• 1 teaspoon plain chili flakes
• ¼ cup fresh mint leaves
• 8 fresh cilantro sprigs
• 1 small green onion

Let’s cook

1. Toast dry rice in a dry pan, stirring constantly until deeply golden. Transfer out, cool briefly and grind to a coarse sandy powder.
2. Mix 2 teaspoons of the measured fish sauce into pork at original yield. Bring measured water to a boil in a saucepan; add pork and stir into small pieces until cooked through to 160°F / 71°C.
3. Take off heat, stir in shallot, remaining fish sauce, lime juice, chili and toasted rice. Cool briefly, fold in chopped fresh herbs and onion, and serve.

Muffin-tin nori cups layered with cooked rice and spicy tofu.

Gluten-free · Dairy-free · Vegan

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

Ingredients

• 1½ cups cooked Japanese short-grain rice
• 2 tablespoons gluten-free seasoned rice vinegar
• ¼ cup gluten-free vegan mayonnaise
• 2 tablespoons gluten-free tamari
• 2 tablespoons gluten-free vegan sriracha
• 1 teaspoon toasted sesame oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• 16 oz plain gluten-free super-firm tofu, diced
• 6 plain gluten-free roasted nori sheets
• 1 teaspoon vegetable oil, for the pan

Let’s cook

1. Heat oven to 400°F / 200°C and oil twelve muffin wells. Mix cooked rice with seasoned vinegar. Whisk mayonnaise, tamari, sriracha, sesame oil and seasoning; fold in tofu.
2. Cut each nori sheet into four squares. Overlap two squares in each well; divide rice and tofu among the cups at original yield.
3. Bake 20–25 minutes until hot and edges crisp, with reheated rice reaching 165°F / 74°C. Cool 5–10 minutes before lifting out.

Juicy tomatoes, crisp bread and a little olive oil. Simple food done well.

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 2 slices thick bread
• 2 ripe tomatoes, chopped
• 1 tablespoon olive oil
• fresh basil leaves, a few, to taste
• salt and black pepper, to taste

Let’s cook

1. Toast the bread until crisp and golden.
2. Combine the tomatoes and olive oil in a bowl. Season to taste.
3. Spoon the tomatoes over the toast, scatter with torn basil and serve straight away.

A gently thickened tomato soup with lentils, chickpeas, short noodles and fresh herbs.

Vegan · Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 celery stalks, chopped
• 1 teaspoon ground ginger
• ½ teaspoon ground cinnamon
• ½ teaspoon ground turmeric
• 400 g canned chopped tomatoes
• ½ cup dry brown lentils
• 1½ cups cooked chickpeas
• 1 tablespoon tomato paste
• 1000 ml vegan vegetable broth
• 50 g dry vegan vermicelli
• 2 tablespoons all-purpose flour
• 4 tablespoons water
• ¼ cup fresh cilantro, chopped
• ¼ cup fresh parsley, chopped
• 1 lemon, cut into wedges

Let’s cook

1. Soften onion and celery in oil. Stir in spices, tomatoes, lentils, chickpeas, tomato paste and broth.
2. Simmer partly covered about 30–40 minutes until lentils are tender. Break vermicelli into short pieces and cook in the soup until almost done.
3. Whisk flour and cold water smooth. Stir gradually into the simmering soup and cook, stirring, another 8–10 minutes until no floury taste remains. Add herbs and serve with lemon.

A tangy lentil stew with moringa, vegetables and a separate spice tempering.

Vegan · Dairy-free

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

Ingredients

• ¾ cup dry toor dal
• 3 cups water — dal
• 4 cups water — vegetables
• 1 tablespoon seedless tamarind pulp
• 150 g onion, diced
• 100 g tomato, chopped
• 1 carrot, diced
• 100 g fresh moringa pods, cut into short lengths
• 50 g okra, sliced
• ¼ teaspoon ground turmeric
• 2 tablespoons vegan sambar powder
• ¾ teaspoon salt
• ¼ cup fresh cilantro, chopped
• 1 teaspoon vegetable oil — vegetables
• 1 tablespoon vegetable oil — tempering
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• ⅛ teaspoon fenugreek seeds
• 8 fresh curry leaves
• ⅛ teaspoon asafoetida powder

Let’s cook

1. Simmer rinsed dal in its water until very soft, adding water if needed; mash. Meanwhile soften onion in the vegetable oil, add remaining vegetables and their water and simmer until tender.
2. Soften tamarind in a little hot liquid from the pot; strain back into vegetables. Add turmeric, sambar powder, salt and mashed dal; simmer 5 minutes, then add cilantro.
3. Heat tempering oil in a small pan. Briefly toast mustard, cumin and fenugreek, then curry leaves and asafoetida. Carefully stir into stew and simmer 2 minutes.

Crunchy cucumber filled with tuna, yogurt and fresh lemon.

Keto-friendly

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 1 large cucumber, about 350 g
• 200 g canned tuna in water, drained weight
• 60 g plain unsweetened Greek yogurt
• 1 tablespoon lemon juice
• 1 teaspoon dried dill
• black pepper, to taste

Let’s cook

1. Wash the cucumber, halve it lengthwise and scoop out the watery seeds with a spoon. Cut each half in two to make four boats.
2. Flake the drained tuna into a bowl. Mix with the yogurt, lemon juice, dill and pepper.
3. Fill the cucumber boats. Serve two per portion straight away, or refrigerate promptly until serving.

A cool pasta salad with tuna, sweetcorn and yogurt dressing.

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 180 g dry pasta shells
• 150 g canned tuna, drained
• 150 g plain frozen sweetcorn
• 100 g cucumber, diced
• 100 g plain yogurt
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• black pepper, to taste

Let’s cook

1. Cook pasta according to the packet. Add sweetcorn for the final 3 minutes, then drain and rinse briefly under cold water to cool.
2. Mix yogurt, lemon juice, mustard and pepper. Flake tuna and check for any hard bones.
3. Toss pasta, corn, cucumber and tuna with dressing. Divide into three portions and refrigerate promptly if not serving immediately.

Freshly cooked short-grain rice wrapped around a small tuna filling.

Gluten-free · Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 250 g dry Japanese short-grain rice
• 330 ml water
• 100 g gluten-free tuna in water, drained
• 2 tablespoons gluten-free dairy-free mayonnaise
• 1 teaspoon lemon juice
• 2 plain gluten-free nori sheets
• ¼ teaspoon salt

Let’s cook

1. Rinse rice, drain and put in a saucepan with measured water. Soak 15 minutes, bring to a gentle boil, cover and simmer low 12–15 minutes. Rest off heat covered 10 minutes. Follow the rice packet if it specifies different water or time.
2. Mix drained tuna, mayonnaise and lemon. Cut each nori sheet into three strips at original yield. Spread rice briefly in a shallow dish to cool just enough to handle, then divide into six portions.
3. With clean damp hands or food-safe wrap, flatten a portion of rice, place one sixth of filling in the center, fold rice over and press into a triangle. Repeat, using salt lightly over the rice. Add nori before serving. Keep cumulative room-temperature time below 2 hours; refrigerate promptly if not eating.

An arranged salad with green beans, olives and lemon-mustard dressing.

Dairy-free

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

Ingredients

• 8 baby potatoes, about 40 g each
• 120 g green beans, trimmed
• 2 tomatoes, cut into wedges
• ½ baby romaine lettuce, torn
• 3 hard-boiled eggs, peeled and quartered
• 100 g black olives, pitted
• 275 g canned tuna in oil, drained
• 1½ tablespoons lemon juice
• 4 tablespoons olive oil
• 1 clove garlic, minced
• ¼ teaspoon salt
• 1 teaspoon dairy-free Dijon mustard
• 0.06 teaspoon ground black pepper

Let’s cook

1. Boil potatoes until tender, about 15–20 minutes depending on size; drain and cool in a shallow container. Boil beans 3–5 minutes until tender, cool under running water and drain.
2. Shake lemon, oil, garlic, salt, mustard and pepper together. Arrange lettuce with halved potatoes, beans, tomatoes, eggs, olives and tuna; drizzle with dressing.
3. Serve promptly or refrigerate components. Do not leave fish and eggs at room temperature for more than 2 hours.

Ground turkey, cabbage and mushrooms in a clear herb broth.

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

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 350 g raw ground turkey
• 250 g cabbage, shredded
• 150 g mushrooms, sliced
• 800 ml no-salt-added chicken broth, For this recipe: For gluten-free cooking, choose a product labeled gluten-free.
• 1 tablespoon olive oil
• ½ teaspoon dried thyme
• black pepper, to taste

Let’s cook

1. Heat oil in a saucepan. Add turkey and break it into small pieces while cooking for 6–8 minutes.
2. Add mushrooms and cabbage and cook for 4 minutes, stirring. Pour in broth and add thyme and pepper.
3. Simmer gently for 12–15 minutes until vegetables are tender and turkey reaches 165°F / 74°C. Divide the solids and broth evenly among three bowls.

A thick Tuscan-style white-bean soup softened with toasted bread.

Vegan · Dairy-free

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

Ingredients

• 227 g vegan sourdough bread, cubed
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 carrots, diced
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• 3 cloves garlic, minced
• 1 teaspoon fresh rosemary, chopped
• ¼ cup vegan dry white wine
• 1 can diced tomatoes (400 g can)
• 4 cups vegan vegetable stock
• 1½ cups cooked cannellini beans, drained
• 227 g kale, stems removed and leaves torn

Let’s cook

1. Dry bread on a tray at 350°F / 177°C for 10–20 minutes. Meanwhile soften onion, celery and carrot in oil with salt and pepper for 10–15 minutes.
2. Add garlic, rosemary, wine, tomatoes, stock and beans. Cover and simmer 20 minutes.
3. Add kale and cook 5 minutes. Stir in half the bread; serve remaining bread on top. Refrigerate leftovers promptly and reheat to 165°F / 74°C.

Oven fries with stretchy cashew pieces and quick savory gravy.

Vegan · Dairy-free

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

Ingredients

• 1500 g potatoes, cut into fries
• 1 tablespoon olive oil
• ½ teaspoon salt — fries
• ½ teaspoon ground black pepper
• ½ cup raw cashews
• 1 cup unsweetened almond milk
• 1 tablespoon lemon juice
• 1 tablespoon apple cider vinegar
• 5 tablespoons nutritional yeast — curds
• 1 teaspoon salt — curds
• 6 tablespoons tapioca starch
• 2 cups vegan vegetable stock
• 1 teaspoon onion powder
• 3 tablespoons nutritional yeast — gravy
• 1 tablespoon soy sauce
• ½ teaspoon vegan Dijon mustard
• 2 tablespoons cornstarch
• 3 tablespoons water

Let’s cook

1. Simmer cashews in water 10 minutes, drain and cool. Toss fries with oil, fries salt and pepper; bake on two trays at 450°F / 232°C about 40 minutes, turning halfway.
2. Blend cashews with milk, lemon, vinegar, curd yeast/salt and tapioca. Stir over medium heat until thick and stretchy; cool and break into pieces.
3. Simmer stock, onion powder, gravy yeast, soy and mustard. Mix cornstarch with measured water; stir in and simmer until thickened.
4. Top fries with cashew pieces and hot gravy.

Whole-wheat pasta rolled around vegetables and ricotta, with a creamy basil topping.

Sodium-conscious

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

Ingredients

• 6 whole-wheat lasagna noodles
• 2 teaspoons olive oil
• ¾ cup mushrooms, chopped
• ¾ cup onion, chopped
• 1 tablespoon garlic, minced
• ¼ cup water
• 1 cup zucchini, chopped
• ¾ cup tomato, chopped
• ½ cup part-skim ricotta
• ¾ cup part-skim mozzarella, shredded
• ¼ cup plain yogurt
• ¼ cup fresh basil leaves, chopped
• ¼ cup red bell pepper, chopped

Let’s cook

1. Heat oven to 350°F / 177°C. Oil a baking dish with half the oil. Boil noodles in unsalted water according to the package; drain.
2. Cook mushrooms, onion and garlic in remaining oil 3 minutes. Add water, zucchini and tomato; cook 5 minutes and evaporate excess liquid. Off heat, stir in ricotta and one-third of the mozzarella.
3. Divide filling among noodles and roll. Arrange in the dish. Mix yogurt with basil and spoon over; cover and bake 25 minutes. Add remaining mozzarella and pepper, then bake 5–10 minutes until the center reaches 165°F / 74°C.

A tomato broth with vegetables, small pasta and ready-cooked kidney beans.

Sodium-conscious · Vegan · Dairy-free

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

Ingredients

• 1 tablespoon olive oil
• ½ cup onion, chopped
• ⅓ cup celery, chopped
• 1 carrot, diced
• 1 clove garlic, minced
• 4 cups unsalted vegetable broth
• 2 large tomatoes, seeded and chopped
• ½ cup spinach, chopped
• 1½ cups canned no-salt-added kidney beans, drained
• ½ cup dry egg-free whole-wheat small pasta
• 1 small zucchini, diced
• 2 tablespoons fresh basil, chopped

Let’s cook

1. Soften onion, celery and carrot in oil in a soup pot for 5 minutes. Stir in garlic for 1 minute.
2. Add broth, tomatoes, spinach, cooked beans and dry pasta. Simmer gently about 10 minutes, stirring to prevent pasta sticking.
3. Add zucchini and cook about 5 minutes more, or until pasta and vegetables are tender. Stir in basil. Add a splash of water if the pasta absorbs more broth than expected.

Beet and cabbage soup with white beans and optional yogurt.

Gluten-free

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

Ingredients

• 1 tablespoon vegetable oil
• 2 cups diced beets (2 to 3 small to medium)
• ¼ cup diced celery
• ¼ cup diced carrot
• 1 cup diced bell pepper (any type)
• 2 tablespoons tomato paste
• 1 tablespoon distilled white vinegar
• 1 can (14.5 ounces) diced tomatoes with juice
• 6 cups low-sodium vegetable broth, For this recipe: For gluten-free cooking, choose a product labeled gluten-free.
• 1 medium yellow potato, diced (about 1 1/4 cups)
• 1 can (15 ounces) white beans, drained and rinsed
• 1 cup finely shredded green cabbage
• 1 bay leaf
• 2 cloves garlic, minced
• 1 tablespoon sugar
• ½ teaspoon salt
• 1 teaspoon black pepper
• ¾ cup plain pasteurized low-fat yogurt, For pregnancy: choose dairy made with pasteurized milk or cream, optional
• ¼ cup chopped fresh dill, optional

Let’s cook

1. Wash and dice vegetables. Soften beet, celery, carrot and pepper in oil for 5 minutes, then stir in garlic for 1 minute.
2. Add tomato paste, vinegar, tomatoes, broth, potato, beans, cabbage, bay leaf, sugar, salt and pepper. Bring to a boil; cover and simmer about 40 minutes until roots are tender.
3. Remove the bay leaf. Serve with optional pasteurized yogurt and washed dill.

A large shredded-vegetable salad with cooked chicken, fish-sauce dressing and peanuts.

Dairy-free

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

Ingredients

• 350 g plain cooked chicken breast, shredded
• 6 cups Napa cabbage, shredded, heaped cups
• ½ red onion, thinly sliced
• 1 red bell pepper, sliced
• 2 Persian cucumbers
• 1 large carrot, shredded
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves
• 2 tablespoons lime juice
• 2 tablespoons rice vinegar
• ¼ cup dairy-free fish sauce
• ¼ cup canola oil
• 1 tablespoon granulated sugar
• 1 clove garlic, minced
• 2 teaspoons fresh red chili, finely minced
• ½ cup roasted unsalted peanuts

Let’s cook

1. Use safely chilled cooked chicken. If cooking fresh chicken, cook to 165°F / 74°C first and cool promptly. Seed and slice cucumbers. Mix lime, vinegar, fish sauce, oil, sugar, garlic and minced chili; rest dressing 10 minutes.
2. Toss chicken, cabbage, onion, pepper, cucumber, carrot and herbs with half the dressing. Rest 5 minutes.
3. Add remaining dressing gradually to taste, toss again, and finish with chopped peanuts. Keep cold until serving and refrigerate leftovers within 2 hours.

Crumb-coated goat cheese medallions over crisp leaves and radishes.

Keto-friendly

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 200 g firm goat cheese log
• 1 large egg
• 60 g finely ground almonds
• 2 tablespoons olive oil — pan
• 150 g mixed salad leaves
• 150 g radishes, thinly sliced
• 100 g cucumber, sliced
• 1 tablespoon olive oil — dressing
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• ⅛ teaspoon ground black pepper

Let’s cook

1. Cut cheese into eight thick disks at the original yield. Dip in beaten egg, then almonds; chill 20 minutes on a lined plate. Discard leftover egg.
2. Whisk dressing oil, lemon, mustard and pepper. Toss leaves, radishes and cucumber with it.
3. Heat pan oil over medium heat. Fry cheese carefully about 2–3 minutes per side until the egg coating is fully set and golden, at least 160°F / 71°C, without scorching almonds. Lift onto salad and serve immediately.

Tender simmered gizzards browned in a skillet over bitter greens.

Keto-friendly · Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 600 g raw cleaned duck gizzards
• 1 onion, quartered
• 2 bay leaves
• 1500 ml water, Poaching supply; drained after cooking
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1½ tablespoons red wine vinegar
• 1 teaspoon garlic, minced
• 250 g escarole, torn
• 80 g radishes, thinly sliced
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper

Let’s cook

1. Put gizzards, onion and bay in a pot with water to cover. Bring to a boil, then simmer covered 1½–2 hours until tender and at least 165°F / 74°C, topping up water as needed. Drain; discard onion and bay.
2. Slice gizzards and brown in half the oil for 5–7 minutes. Mix remaining oil, mustard, vinegar, garlic, salt and pepper.
3. Toss washed escarole and radishes with dressing; divide among plates and add warm gizzards. Serve promptly.

Freshly prepared potatoes and green beans with firm-boiled eggs and yogurt dressing.

Gluten-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 600 g potatoes, cut into chunks
• 300 g fresh green beans, trimmed
• 4 large eggs
• 150 g plain pasteurized yogurt, For pregnancy: choose dairy made with pasteurized milk or cream
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon fresh dill, chopped

Let’s cook

1. Scrub potatoes and boil in water for 15–20 minutes until tender. Add washed green beans for the last 6–8 minutes, then drain.
2. Place eggs in a separate pan with cold water. Bring to a boil, lower to a gentle boil and cook 10–12 minutes; cool under cold running water and peel. Whites and yolks must be firm.
3. Mix yogurt, mustard, lemon and washed dill. Divide warm vegetables and quartered eggs into bowls, add dressing and eat promptly.

Golden radishes and hot tofu over crisp cucumber with dill dressing.

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

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 250 g radishes, halved
• 300 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.
• 150 g cucumber, sliced
• 1½ tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon fresh dill, chopped
• 20 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.
• 3 tablespoons water

Let’s cook

1. Wash produce. Quarter large radishes; pat tofu dry and cut into 1 cm cubes. Keep cucumber cold for serving.
2. Heat one tablespoon oil in a large covered skillet. Brown radishes cut-side down for 4 minutes. Add tofu and water, cover and cook 7–8 minutes.
3. Uncover and cook another 3–4 minutes, until radishes are tender and tofu is hot throughout. Mix remaining oil with lemon and dill. Serve the warm mixture over cucumber, add dressing and seeds.

Ground turkey and tender lentils with pan-softened pear and spinach.

Dairy-free · Gluten-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 180 g dry green lentils
• 700 ml water
• 400 g raw lean ground turkey
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 pears, cored and diced
• 150 g fresh spinach
• 1 tablespoon apple cider vinegar
• ½ teaspoon dried thyme

Let’s cook

1. Sort and rinse lentils. Simmer in water for 25–35 minutes until tender, then drain.
2. Meanwhile soften onion in oil for 5 minutes. Add turkey and thyme; break up the meat and cook until it reaches 165°F / 74°C.
3. Add washed diced pears and cook 4–5 minutes. Fold in lentils, vinegar and washed spinach; cook until spinach is wilted and everything is hot.

A lemony bean salad with crisp celery and chopped parsley.

Sodium-conscious

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 480 g no-salt-added cooked white beans, drained and rinsed
• 150 g celery, finely chopped
• 150 g tomatoes, diced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon olive oil
• 2 tablespoons lemon juice
• black pepper, to taste

Let’s cook

1. Rinse and drain the beans well. Put them in a bowl with celery and tomatoes.
2. Whisk olive oil, lemon juice and black pepper. Pour over the salad and toss gently.
3. Fold in parsley, rest for 5 minutes and divide into three portions. Refrigerate if not serving immediately.

An Antalya-style bean salad with a thin tahini dressing and hard-boiled eggs.

Dairy-free

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

Ingredients

• 2 cans cannellini beans, 15 oz cans, drained and rinsed
• ½ small white onion, thinly sliced
• 1 medium tomato, diced
• ¼ cup fresh parsley, chopped
• ⅓ cup pitted black olives, halved
• 2 cloves garlic, minced
• ½ lemon, juiced
• 1 teaspoon ground cumin
• 2 tablespoons tahini
• 1 tablespoon apple cider vinegar
• ¼ cup lukewarm water
• 2 hard-boiled eggs, quartered
• 1 tablespoon olive oil
• ⅛ teaspoon ground black pepper
• salt, To taste

Let’s cook

1. Stir garlic, lemon, cumin and tahini together; whisk in vinegar and water to make a loose dressing.
2. Fold in beans, onion, tomato, parsley and olives. Season with pepper and salt if needed.
3. Top with quartered eggs and measured oil. Serve promptly or refrigerate covered.