Sides

Chilled savory jelly slices tossed gently with crunchy vegetables.

Gluten-free · Vegan · Dairy-free

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

Ingredients

• ½ cup gluten-free commercial acorn-jelly starch powder
• 3 cups water
• ½ teaspoon salt
• ⅓ cup gluten-free tamari
• 2 teaspoons granulated sugar
• 3 cloves garlic, minced
• 3 scallions, chopped
• 1 tablespoon gluten-free gochugaru
• 5 teaspoons toasted sesame oil
• 1 tablespoon toasted sesame seeds
• 2 cups lettuce, torn
• ¼ cup onion, thinly sliced
• 2 tablespoons carrot, shredded
• ½ cup cucumber, sliced
• 1 red chili, chopped
• 1 green chili, chopped

Let’s cook

1. Whisk jelly powder, water and salt; strain into a heavy saucepan. Stir over medium heat 7–8 minutes until bubbling, then low heat 5 minutes.
2. Pour into a heatproof container. Cool briefly, then refrigerate 4–7 hours until firm. Cut into thin bite-size rectangles.
3. Mix tamari, sugar, garlic, scallions, gochugaru and oil. Toss vegetables with dressing, gently fold in jelly and finish with sesame. Keep chilled.

Tender mixed vegetables in coconut-cumin paste and tangy yogurt.

Sodium-conscious

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

Ingredients

• 150 g potato, peeled and cut into batons
• 150 g carrot, cut into batons
• 200 g raw green plantain, peeled and cut into batons
• 100 g green beans, trimmed
• 100 g zucchini, cut into batons
• 2 cups water — vegetables
• 1 cup unsweetened fresh grated coconut
• 1 teaspoon cumin seeds
• 2 green chilies
• ¼ cup water — paste
• 12 fresh curry leaves
• ½ teaspoon ground turmeric
• 3 teaspoons coconut oil
• ½ cup plain yogurt
• 1 teaspoon mustard seeds
• ½ teaspoon split urad dal
• 2 dried red chilies
• ⅛ teaspoon asafoetida powder

Let’s cook

1. Blend coconut, cumin, green chilies and paste water. Simmer potato, carrot and plantain in vegetable water 10 minutes; add beans, zucchini, half the curry leaves and turmeric. Cover and cook until all vegetables are tender, about 10 minutes more.
2. Stir in coconut paste and one-third of the oil; simmer 5 minutes. Remove from heat and mix in yogurt.
3. Heat remaining oil in a small pan. Add mustard, urad, dried chilies, remaining leaves and asafoetida; cook until seeds pop and dal is golden. Stir into vegetables.

Small cauliflower-and-cheddar bites baked until firm.

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

Ingredients

• 2 cups finely grated raw cauliflower
• 1 egg
• 3 tablespoons all-purpose flour
• ¼ cup grated pasteurized cheddar, For pregnancy: choose dairy made with pasteurized milk or cream
• ¼ teaspoon salt

Let’s cook

1. Heat oven to 400°F / 204°C and lightly grease a baking sheet. Wash cauliflower before grating it finely.
2. Mix cauliflower, egg, flour, cheddar and salt. Press into fifteen small logs or balls and space them on the sheet.
3. Bake about 20 minutes until cooked through, with the centers reaching 160°F / 71°C. For extra color, broil briefly while watching closely.

Firm chickpea-flour porridge chilled, cut into sticks and baked crisp.

Gluten-free · Dairy-free · Vegan

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 200 g certified gluten-free chickpea flour
• 700 ml water
• ½ teaspoon salt
• ½ teaspoon black pepper
• 3 tablespoons olive oil, 1 tablespoon for pan, 2 for baking
• 1 teaspoon fresh rosemary, finely chopped

Let’s cook

1. Oil an 8-inch square dish with a tablespoon of oil. Whisk chickpea flour, cold water, salt and pepper in a saucepan until smooth.
2. Heat while stirring constantly. Once thick, lower heat and cook 10–15 minutes, stirring firmly, until glossy and pulling from the sides. Spread evenly in the dish.
3. Cool briefly, cover and refrigerate within 2 hours. Chill at least 3 hours until firm.
4. Heat oven to 425°F / 220°C. Unmold, cut into sixteen sticks at original yield, brush with remaining oil and sprinkle rosemary. Bake on a lined tray 30–40 minutes, turning halfway, until crisp-edged and hot inside.

Zucchini sticks with a Parmesan and herb breadcrumb coating.

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

Ingredients

• 4 medium zucchini
• 2 eggs
• ½ cup water
• ¼ cup finely grated pasteurized Parmesan, For pregnancy: choose dairy made with pasteurized milk or cream
• 1½ cups bread crumbs
• 1 tablespoon dried Italian herbs

Let’s cook

1. Wash zucchini and cut into 3-inch sticks. Microwave about 3 minutes, then pat dry. Mix eggs with water in one bowl and Parmesan, breadcrumbs and herbs in another.
2. Dip sticks in egg, then crumbs. Arrange on a lightly greased broiler-safe metal tray, leaving space around them.
3. Broil, watching closely and adjusting the rack to avoid burning, about 12–15 minutes; turn after 8 minutes. The egg coating must cook fully to 160°F / 71°C. Discard unused coating that touched raw egg.

Beet wedges roasted until tender and glazed with a little vinegar.

Sodium-conscious

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 600 g beets
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• ½ teaspoon dried thyme
• black pepper, to taste

Let’s cook

1. Heat oven to 400°F / 200°C. Scrub and peel beets, then cut into 2 cm wedges.
2. Toss with oil, thyme and pepper in a roasting dish. Cover with foil and roast for 30 minutes.
3. Uncover, add balsamic vinegar and roast for another 10–15 minutes until a knife passes easily through the beets. Divide into four portions.

Cooked beets and grated carrot with a small yogurt dressing.

Sodium-conscious

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

Ingredients

• 6 small cooked beets, no added salt, about 2 inches across each; diced
• 1 carrot, coarsely grated
• ¼ cup onion, finely chopped
• 2 tablespoons plain yogurt
• ¼ teaspoon black pepper
• 1 tablespoon fresh cilantro, chopped, optional

Let’s cook

1. Combine onion, yogurt, pepper and optional cilantro in a bowl.
2. Fold in cooked, cooled beets and raw grated carrot.
3. Serve cold and refrigerate leftovers within 2 hours.

Baked broccoli bites held together with egg, crumbs and cheddar.

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

Ingredients

• ½ cup shredded pasteurized cheddar, For pregnancy: choose dairy made with pasteurized milk or cream
• 2 eggs
• ½ cup dry bread crumbs
• 1 tablespoon all-purpose flour
• ¼ teaspoon garlic powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 12 oz frozen broccoli, thawed, dried and chopped very small (about 2 1/2 cups)

Let’s cook

1. Heat oven to 375°F / 191°C and lightly grease a baking sheet. Thaw broccoli, remove excess moisture and chop very finely.
2. Mix cheese, eggs, breadcrumbs, flour, garlic powder, salt and pepper. Fold in broccoli and shape twenty small balls, spaced about 1 inch apart.
3. Bake 15–20 minutes or until golden and the egg mixture reaches 160°F / 71°C at the center. Rest briefly on the sheet before lifting off.

Radishes soften and mellow in a covered skillet before a quick browning.

Keto-friendly · Sodium-conscious

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 450 g radishes, halved
• 15 g unsalted butter
• 60 ml water
• 1 teaspoon dried dill
• 1 tablespoon lemon juice
• black pepper, to taste

Let’s cook

1. Melt butter in a skillet over medium heat and add radishes cut-side down. Cook for 4 minutes.
2. Add water, cover and cook for 8–10 minutes until radishes are tender. Uncover and let the liquid evaporate for 3–4 minutes.
3. Toss with dill, lemon juice and pepper. Divide into three side portions and serve warm.

Tender squash cubes with mild green chiles and melted cheese.

Gluten-free

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

Ingredients

• 1 medium butternut squash (about 1½–2 lb)
• 1½ tablespoons vegetable oil
• 1 cup onion, chopped
• 1 teaspoon salt
• ½ teaspoon gluten-free chili powder
• 1 can gluten-free diced green chiles (8 oz can)
• 1 cup gluten-free Monterey Jack, grated

Let’s cook

1. Peel and seed squash; cut into ½-inch cubes. In a large lidded skillet, soften onion in oil for about 3 minutes.
2. Add squash, salt and chili powder. Cover and cook 10–12 minutes, stirring occasionally; continue until tender, adding a splash of water if sticking.
3. Stir in chiles and heat for about 3 minutes. Scatter cheese over the top, cover until melted, about 2 minutes. Refrigerate leftovers within 2 hours.

A crunchy, lemon-dressed side without bottled dressing.

Sodium-conscious

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 300 g carrots, coarsely grated
• 1 can no-salt-added chickpeas (400 g can), drained and rinsed
• 2 tablespoons chopped parsley
• 1 tablespoon olive oil
• 2 tablespoons lemon juice
• ½ teaspoon ground cumin
• black pepper, to taste

Let’s cook

1. Wash and grate the carrots. Drain and rinse the chickpeas thoroughly.
2. Whisk oil, lemon juice, cumin and pepper in a large bowl.
3. Fold in carrots, chickpeas and parsley. Divide into four side portions. Keep refrigerated if not serving immediately.

A soft root-vegetable mash brightened with lemon and nutmeg.

Sodium-conscious

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 600 g peeled celeriac, diced
• 250 g potatoes, diced
• 100 ml milk
• 20 g unsalted butter
• 1 tablespoon lemon juice
• ⅛ teaspoon ground nutmeg
• ¼ teaspoon ground black pepper

Let’s cook

1. Put celeriac and potato in a saucepan, cover with water and bring to a boil. Simmer 20–25 minutes until both crush easily with a fork, allowing longer for firm celeriac.
2. Drain thoroughly, then return to low heat for 1 minute to drive off surface water. Mash by hand. Warm milk and butter separately, then beat them into the roots.
3. Stir in lemon, nutmeg and pepper and serve hot. Refrigerate leftovers in shallow containers within 2 hours.

Firm baked polenta cut into squares with a light cheddar topping.

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 180 g instant polenta
• 750 ml water
• 150 ml milk
• 70 g cheddar, grated
• 1 teaspoon olive oil
• ½ teaspoon dried thyme
• black pepper, to taste

Let’s cook

1. Heat oven to 400°F / 200°C. Oil a small baking dish. Bring water and milk to a gentle simmer, whisk in instant polenta and cook for the time on its packet, usually 3–5 minutes, stirring constantly.
2. Stir in thyme, pepper and half the cheddar. Spread into the dish about 3 cm deep, scatter remaining cheese on top and let stand for 10 minutes.
3. Bake for 20–25 minutes until golden and the center reaches 165°F / 74°C. Cool for 10 minutes to firm up, then cut into six portions.

Apple and squash cubes roasted together with a little cinnamon.

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

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

Ingredients

• 2 cups winter squash, peeled and cubed
• 2 cups apple, cored and cubed
• 1 tablespoon vegetable oil
• ½ teaspoon ground cinnamon
• 1 tablespoon vegan granulated sugar

Let’s cook

1. Heat oven to 425°F. Cut apple and squash into similar small cubes.
2. Toss with oil, cinnamon and sugar. Spread in one layer on a baking sheet.
3. Roast 20–30 minutes, until squash is easily pierced. Larger cubes may need longer. Refrigerate leftovers within 2 hours.

A soft egg-and-cheese sheet to fold around a filling of your choice.

Keto-friendly · Gluten-free

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

Ingredients

• 8 oz full-fat gluten-free cottage cheese
• 2 large eggs
• 3 tablespoons gluten-free Parmesan, grated
• 2 cloves garlic
• 1 teaspoon gluten-free Italian seasoning

Let’s cook

1. Heat oven to 350°F and line a baking sheet with parchment. Blend all ingredients until smooth, about one minute.
2. Spread in a thin, even layer, roughly 9 × 12 inches for the original yield. Bake 30–35 minutes until set and browned; the egg mixture must reach 160°F / 71°C.
3. Cool completely before peeling away parchment. If still wet or fragile, do not force it into a wrap; brands and thickness affect texture. Refrigerate promptly after cooling.

Wilted spinach in a garlic and cream-cheese sauce.

Keto-friendly

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

Ingredients

• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 10 oz baby spinach
• ½ cup heavy cream
• 4 oz cream cheese
• 1 teaspoon Italian seasoning
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Let’s cook

1. Melt butter in a tall-sided skillet and stir garlic for about 1 minute.
2. Add spinach gradually, folding until wilted, about 2–4 minutes.
3. Stir in cream, small pieces of cream cheese, herbs and seasoning. Simmer gently 2–3 minutes until smooth and thickened. Serve four small side portions.

Potato-starch-coated tofu served immediately in a warm Japanese dipping broth.

Dairy-free

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

Ingredients

• 397 g medium-firm tofu
• 2 scallions, thinly sliced
• 80 g daikon, peeled and grated
• 1 teaspoon fresh ginger, grated
• 1 cup dairy-free prepared dashi stock
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 2 cups vegetable oil, Frying supply; not all is eaten
• 4 tablespoons potato starch

Let’s cook

1. Wrap tofu in clean paper towels and press gently between plates for 15 minutes. Pat dry and cut into six pieces at original yield.
2. Simmer dashi, soy and mirin briefly; cover off heat. Heat about 1 inch of oil in a deep pot to 320–340°F / 160–171°C, leaving ample headroom.
3. Coat tofu in starch, shaking off excess. Fry in small batches, turning carefully, until crisp and lightly golden. Drain on a rack.
4. Place tofu in bowls, pour broth around the edges and add daikon, ginger and scallions. Eat promptly while the top remains crisp.

Grated potato and onion bound with eggs and baked in a hot oiled pan.

Gluten-free · Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 900 g potatoes, peeled
• 1 large onion
• 3 large eggs
• 2 tablespoons gluten-free potato starch
• 3 tablespoons olive oil
• ¾ teaspoon salt
• ½ teaspoon ground black pepper

Let’s cook

1. Heat oven to 400°F / 204°C. Put one-third of the oil in a 9-inch metal baking pan and heat it in the oven for 5 minutes.
2. Coarsely grate potatoes and onion. Squeeze in a clean towel, then immediately mix with eggs, starch, remaining oil, salt and pepper.
3. Carefully spread into the hot pan, taking care of splattering oil. Bake 50–60 minutes until golden at edges, tender through and at least 160°F / 71°C in the center.
4. Rest 10 minutes before cutting into six portions. Refrigerate leftovers promptly and reheat to 165°F / 74°C.

A yogurt-rice crust beneath fluffy basmati, dried cherries and orange zest.

Gluten-free

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

Ingredients

• 1 teaspoon saffron threads
• 1 cup warm water — saffron
• 2 cups dry basmati rice
• 8 cups water — parboiling
• 1 tablespoon kosher salt
• 2 tablespoons gluten-free plain whole-milk yogurt
• 2 tablespoons grapeseed oil
• 1 cup gluten-free dried cherries, chopped
• 1 orange, zest only
• ½ teaspoon ground cinnamon
• 4 tablespoons unsalted butter
• 3 tablespoons gluten-free unsalted pistachios, chopped

Let’s cook

1. Steep saffron in the warm water for at least 10 minutes. Rinse rice well. Boil the parboiling water with salt, add rice and cook 5–6 minutes until partly tender. Drain.
2. At the original yield, mix one cup of the cooked rice with yogurt, oil and two tablespoons of saffron water. Spread across the base of a 10-inch nonstick lidded pot. Layer remaining rice with cherries, zest and cinnamon, saving a little cherry for garnish. Dot with butter and add remaining saffron water.
3. Cover tightly. If using the source’s towel-wrapped lid, secure every edge well away from flame and heat. Cook low for 25–50 minutes, checking until the base is golden and rice tender, never burnt. Remove lid away from your face. Carefully invert onto a large heatproof platter with oven mitts, or scoop out if it sticks. Add pistachios and reserved cherries; refrigerate leftovers promptly.

Tender collards braised with a purée of onion, garlic and ginger.

Vegan · Dairy-free

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

Ingredients

• 2 large yellow onions
• 4 cloves garlic
• 1 tablespoon fresh ginger, minced
• ¼ cup vegetable oil
• 900 g collard greens, tough stems removed
• ¼ cup water
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 jalapeño, sliced, optional

Let’s cook

1. Finely purée onion, garlic and ginger in a processor. Cook in oil over medium-low heat 10–15 minutes, stirring until softened.
2. Add sliced collards, salt, pepper and water. Cover and cook about 20–25 minutes until tender, stirring and adding a splash of water if drying out.
3. Add optional jalapeño near the end. Serve as a vegetable side.

A simple cornmeal-and-flour bake cut into small squares.

Sodium-conscious

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

Ingredients

• 1 cup plain fine cornmeal
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1 tablespoon granulated sugar
• 1 cup 1% milk
• 2 large eggs
• ¼ cup vegetable oil
• 1 teaspoon vegetable oil — pan

Let’s cook

1. Heat oven to 425°F / 220°C and lightly oil an 8-inch square metal pan. Mix cornmeal, flour, baking powder and sugar. In another bowl whisk milk, eggs and the quarter-cup oil.
2. Fold wet into dry ingredients and immediately spread in the pan. Bake about 20–25 minutes until lightly browned, the edges pull away and a center tester has no wet batter.
3. Cool briefly before cutting into pieces. Refrigerate leftover portions once cooled; freeze portions for longer storage.

Naturally fermented teff batter cooked into soft, tangy flatbreads.

Vegan · Dairy-free

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

Ingredients

• 2 cups teff flour
• 3 cups distilled water — ferment
• 1 cup water — cooked batter
• ⅔ cup water, Approximate; add gradually to reach pouring consistency — thinning
• 1 teaspoon vegetable oil — pan

Let’s cook

1. In a clean large bowl mix teff and distilled water. Cover loosely to exclude insects while allowing air circulation. Leave undisturbed at ordinary room temperature 4–5 days until bubbly and pleasantly sour. Discard moldy, foul-smelling or doubtful batter; never scrape mold off to salvage it.
2. Pour off surface liquid and any smooth yeast film; stir remaining batter. Boil the separate cup of water, whisk in ½ cup fermented batter at the original yield and cook until thick. Stir this back into the bowl.
3. Add thinning water gradually for a pourable crêpe-like consistency. Heat a good nonstick skillet over medium; lightly oil if needed. Pour a layer slightly thicker than a crêpe. Once bubbles form and pop, cover, turn off heat and steam a few minutes until set, with no raw batter.
4. Lift gently and repeat, reheating the pan each time. Divide into six portions; bread count depends on pan size. Cool leftovers promptly and refrigerate or freeze.

A baked cheese-and-egg base with a melted mozzarella topping, adapted from Jennifer Lee’s recipe.

Keto-friendly · Gluten-free

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

Ingredients

• 1½ cups shredded mozzarella cheese — base
• 2 large eggs — base
• ½ teaspoon Italian seasoning — base
• ½ cup shredded mozzarella cheese — topping

Let’s cook

1. Heat oven to 350°F. Line a 9-inch square pan with parchment.
2. Process the base mozzarella, eggs and seasoning together. Spread in the pan. Bake about 20 minutes until firm with no wet batter; the center should reach 160°F / 71°C. Cool briefly.
3. Increase oven to 425°F. Remove the parchment and transfer the crust to an oven-safe rack on a baking sheet. Scatter with topping mozzarella. Bake about 5 minutes until melted and blistered.
4. Cut into ten breadsticks at the original yield; serve two per portion.

Tender-crisp beans finished with garlic, lemon and olive oil.

Keto-friendly · Sodium-conscious

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 500 g green beans, trimmed, fresh or plain frozen
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• black pepper, to taste

Let’s cook

1. Bring a saucepan of water to a boil without added salt. Cook the beans for 4–6 minutes until just tender, or follow the frozen packet timing. Drain well.
2. Heat the oil in a skillet over medium-low heat. Add the garlic and stir for 30–60 seconds without browning it.
3. Toss in the beans and cook for 2 minutes. Add lemon juice and pepper and divide into four side portions.

Browned cabbage wedges baked in a creamy garlic sauce.

Keto-friendly

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

Ingredients

• 1 large green cabbage, cut into wedges
• 2 tablespoons avocado oil
• 4 tablespoons butter
• ½ onion, diced
• 3 cloves garlic, minced
• 4 oz cream cheese, softened
• 1 cup chicken bone broth
• ¼ cup Parmesan, grated
• fresh parsley, to garnish, optional
• lemon juice, to finish, optional
• salt and black pepper, to taste

Let’s cook

1. Heat the oven to 400°F. Keep the core attached to 6–8 wedges. Brown both sides in oil in a large ovenproof skillet, in batches; lift out.
2. Soften onion and garlic in the butter. Whisk in cream cheese and broth until smooth; stir in Parmesan.
3. Return cabbage to the sauce. Bake 15–20 minutes, until a knife passes easily through the thickest part; allow longer if needed. Season and add optional parsley or lemon.

Medium-grain rice cooked with a generous amount of spinach and herbs.

Vegan · Dairy-free

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

Ingredients

• 1 cup dry medium-grain white rice
• ¼ cup olive oil
• 1 yellow onion, chopped
• 16 oz baby spinach
• 1 lemon, juiced
• 2 cloves garlic, minced
• 2 tablespoons plain tomato paste
• 1½ teaspoons dried mint
• 1 teaspoon dried dill
• 1½ cups warm water
• salt, to taste
• black pepper, to taste

Let’s cook

1. Rinse rice, cover generously with water and soak 20 minutes; drain. Soften onion in oil around 5 minutes.
2. Add spinach, lemon, garlic, tomato paste and seasoning. Turn until spinach wilts, then stir in mint and dill.
3. Add drained rice and measured warm water. Boil gently 3 minutes, cover and lower heat. Cook around 20 minutes until rice is tender and liquid absorbed.
4. Rest covered off heat 10 minutes, then fluff. Serve six side portions; refrigerate leftovers within 2 hours.

Crunchy unripe papaya with tamarind, lime, peanuts and dried shrimp.

Dairy-free

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

Ingredients

• 1½ cups green papaya, julienned
• 2 cloves garlic
• 1 Thai chili, optional
• 1½ tablespoons palm sugar, finely chopped
• 3 yardlong beans, cut into short pieces
• 3 tablespoons unsalted roasted peanuts
• 1 tablespoon dried shrimp, Heaping measure at the original yield
• 2 tablespoons lime juice
• 2 teaspoons pourable Thai cooking tamarind
• 1½ tablespoons dairy-free fish sauce
• ½ cup grape tomatoes, halved

Let’s cook

1. Soak papaya in iced drinking water 15 minutes, then drain and blot thoroughly.
2. With a mortar and pestle, pound garlic and optional chili, then mash in sugar. Add washed beans and bruise. Add peanuts and dried shrimp; break up roughly.
3. Stir in fish sauce, tamarind and lime until sugar dissolves. Transfer to a bowl if the mortar is small. Mix in tomatoes and papaya, gently pressing and turning until dressed. Serve immediately.

Warm seared lettuce hearts topped with a cool lemon-yogurt dressing.

Keto-friendly

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 2 romaine hearts
• 1 tablespoon olive oil
• 60 g blue cheese, crumbled
• 25 g unsalted walnuts, chopped
• 3 tablespoons plain unsweetened yogurt
• 1 tablespoon lemon juice
• 1 tablespoon water
• ¼ teaspoon ground black pepper

Let’s cook

1. Halve romaine lengthwise, keeping a little stem so the leaves hold together. Wash and dry well. Whisk yogurt, lemon, water and pepper; keep chilled.
2. Toast walnuts in a dry skillet for 2–3 minutes and set aside. Brush lettuce cut faces with oil. Heat a grill pan over medium-high heat and sear cut-side down 2–3 minutes, just until marked and slightly wilted.
3. Place lettuce on plates and spoon over dressing, cheese and walnuts. Serve immediately; the warm lettuce loses its crispness if held.

Long-grain rice steamed with kidney beans, coconut milk and whole spices.

Vegan · Dairy-free

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

Ingredients

• 1 cup dry red kidney beans
• 3 cups water
• 2 cups dry long-grain white rice
• 13½ oz plain full-fat coconut milk
• 1 teaspoon salt
• 3 green onions
• 1 whole Scotch bonnet pepper
• 2 cloves garlic
• 1 teaspoon whole allspice berries
• 3 fresh thyme sprigs

Let’s cook

1. Soak beans at least 8 hours, drain and rinse. Add fresh measured water, topping up to cover. Boil vigorously for 30 minutes, then simmer until completely tender, adding water as needed. Do not cook dry kidney beans only in a slow cooker.
2. Keep beans and their cooking liquid in the pot. Add rinsed rice, coconut milk and seasonings. Bring to a boil, cover, then simmer 15 minutes; lower heat and cook another 5–10 minutes until rice is tender. Add a little water if it dries early.
3. Rest covered off heat 10 minutes. Remove pepper, thyme stems and allspice before serving. Refrigerate in shallow containers within 2 hours.

Crisp jicama sticks and orange pieces in a citrus dressing.

Sodium-conscious · Dairy-free · Vegan

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

Ingredients

• 3 cups peeled jicama, cut into thin short sticks
• 1 cup carrot, coarsely grated
• 2 cups orange segments, cut into bite-size pieces
• 2 teaspoons vegetable oil
• 2 tablespoons orange juice
• 1 tablespoon brown sugar
• 2 teaspoons lime juice

Let’s cook

1. Combine jicama, carrot and orange in a large bowl.
2. Whisk oil, juices and sugar until dissolved.
3. Toss gently with the fruit and vegetables and serve; refrigerate leftovers promptly.

A fruity dipping sauce based on Jordan’s home-style restaurant comparison.

Vegan · Dairy-free

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

Ingredients

• ¼ cup vegan apricot preserves
• ¼ cup vegan peach preserves
• 2 tablespoons corn syrup
• 5 teaspoons white vinegar
• ½ teaspoon soy sauce
• ½ teaspoon prepared yellow mustard
• ¼ teaspoon salt
• ⅛ teaspoon garlic powder
• 1½ teaspoons cornstarch
• 2 tablespoons water

Let’s cook

1. Whisk cornstarch into the cold water, then combine with the remaining ingredients in a small saucepan.
2. Bring to a gentle simmer, stirring continuously, and cook about 5 minutes until glossy. Cool before using.
3. Divide into eight small dipping portions at original yield. Refrigerate leftovers promptly; this is not a shelf-stable preserve.

A peppery mayonnaise-and-ketchup dip from Jordan the Stallion’s video.

Dairy-free

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

Ingredients

• ½ cup dairy-free mayonnaise made with pasteurized eggs
• ¼ cup dairy-free ketchup
• ½ teaspoon dairy-free Worcestershire sauce
• ½ teaspoon garlic powder
• ½ teaspoon dairy-free lemon-pepper seasoning
• ½ teaspoon salt

Let’s cook

1. Check the packaged ingredients for milk; mayonnaise commonly contains egg, and Worcestershire sauce often contains fish.
2. Whisk all measured ingredients in a clean bowl until the sauce is evenly blended.
3. Serve small portions as a dip. Cover and refrigerate promptly; discard portions left out for more than 2 hours. Use clean utensils rather than dipping raw meat into the serving bowl.

Soft salted butter mixed with honey, cinnamon and optional powdered sugar.

Gluten-free

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

Ingredients

• 113 g gluten-free salted butter, softened
• 1½ tablespoons honey
• ¼ teaspoon ground cinnamon
• ¼ cup gluten-free confectioners’ sugar, optional

Let’s cook

1. Soften butter until easily stirred but not melted. Beat it with honey and cinnamon until evenly mixed.
2. For the sweeter version, beat in powdered sugar.
3. Divide the finished batch into twelve small spread portions; refrigerate covered and use within 1 week.

Jordan’s home version of a sweet barbecue-and-mustard dipping sauce.

Gluten-free

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

Ingredients

• ½ cup gluten-free prepared coleslaw dressing
• ¼ cup gluten-free barbecue sauce
• 1½ tablespoons gluten-free prepared yellow mustard

Let’s cook

1. Check all three product labels for gluten ingredients and cross-contact information.
2. Stir dressing, barbecue sauce and mustard until completely blended.
3. Serve small dipping portions, about 1½ tablespoons each at the original yield. Keep refrigerated and follow the shortest storage guidance on the opened product labels.

Pan-browned tofu briefly braised in a garlicky chili sauce.

Keto-friendly · Dairy-free · Vegan

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

Ingredients

• 510 g plain firm tofu
• 3 tablespoons vegetable oil
• 1 teaspoon toasted sesame oil
• 1 teaspoon toasted sesame seeds
• 1 clove garlic, minced
• ½ cup onion, finely chopped
• 2 green onions, chopped
• 1 tablespoon vegan soy sauce
• 1 teaspoon kosher salt
• 1 teaspoon granulated sugar
• 1 tablespoon plain Korean gochugaru
• ½ cup water

Let’s cook

1. Slice tofu ¼ inch thick and dry well. Mix soy sauce, salt, sugar, gochugaru and water. Heat vegetable oil in a wide skillet; brown tofu 7–8 minutes on each side, working in batches if crowded. Transfer to a plate.
2. Reserve a tablespoon of chopped scallion at original yield. Soften remaining scallion, onion and garlic in the pan. Add sauce and simmer until partly reduced.
3. Return tofu, spoon sauce over and simmer about 1 minute. Finish with sesame oil, seeds and reserved scallion. Serve as a shared side; rice is separate.

A light vegetable side with lemon, garlic and parsley.

Keto-friendly · Sodium-conscious

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 600 g plain riced cauliflower, fresh or frozen
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 2 tablespoons chopped parsley
• black pepper, to taste

Let’s cook

1. Heat the oil in a wide skillet over medium heat. Add garlic and stir for 30 seconds.
2. Add the cauliflower and cook uncovered, stirring often, for 7–10 minutes if fresh or 10–12 minutes if frozen. Let excess moisture evaporate and cook until tender.
3. Stir in lemon juice, parsley and pepper. Divide into four side portions and serve warm.

Golden edges, bright lemon and herbs. A side worth passing around the table.

Sodium-conscious

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 600 g small potatoes, halved
• 2 tablespoons olive oil
• 1 lemon, zest and juice
• 1 teaspoon dried thyme
• black pepper, to taste

Let’s cook

1. Cover the potatoes with water in a saucepan. Bring to a boil, then simmer for 10–15 minutes, until just tender. Drain well and let the steam escape.
2. Heat the olive oil in a large skillet over medium heat. Place the potatoes cut-side down and cook for 8–10 minutes until golden. Work in batches if needed.
3. Turn the potatoes, add the thyme and lemon zest, and cook for another 2 minutes. Finish with lemon juice and seasoning to taste.

Small pasta pearls with parsley and lemon zest.

Sodium-conscious

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 180 g plain pearl couscous
• 450 ml water
• 1 tablespoon olive oil
• 1 lemon
• 3 tablespoons fresh parsley, chopped
• black pepper, to taste

Let’s cook

1. Bring water to a boil in a saucepan. Add pearl couscous and simmer according to the packet, usually 10–12 minutes, until tender; drain any excess water.
2. Finely grate the lemon zest and squeeze 1 tablespoon of juice. Stir both into the warm couscous with the oil.
3. Fold in parsley and pepper and divide into four side portions. Serve warm or chill promptly for later.

A whole steamed artichoke, shared as two side portions.

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

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

Ingredients

• 1 large globe artichoke
• 1 lemon, quartered
• water, for steaming
• 2 teaspoons olive oil, Galley finishing addition

Let’s cook

1. Wash the artichoke. Remove tough stem leaves, trim the stem end and peel its woody skin. Cut ½–1 inch from the bud top; snip remaining sharp tips. Rub cut surfaces with lemon.
2. Put about 1 inch water below a steamer basket in a lidded pot. Add squeezed lemon and remaining juice to the water. Steam the artichoke 35–45 minutes until its stem is fork-tender and outer leaves pull off readily. Replenish water before it boils dry.
3. Cool slightly, halve lengthwise and scoop out and discard the fuzzy choke. Drizzle with olive oil. Scrape soft flesh from leaves with your teeth, discarding their fibrous shells; eat the tender heart and peeled stem.

Long-grain rice simmered with tomato paste and aromatics.

Gluten-free · Dairy-free · Vegan

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

Ingredients

• 1½ tablespoons olive oil
• 2 cloves garlic, minced
• ½ small white onion, finely chopped
• 1 cup dry long-grain white rice
• 1¾ cups gluten-free vegan vegetable broth
• 2½ tablespoons gluten-free plain tomato paste
• ¼ teaspoon salt
• 1 whole jalapeno, optional
• 1 sprig fresh cilantro

Let’s cook

1. Warm oil, briefly stir in garlic, then soften onion 4–5 minutes. Add dry rice, broth, tomato paste and salt; stir until paste disperses.
2. Add cilantro and optional whole chile. Cover, bring to a gentle simmer and cook over low heat around 15 minutes until liquid is absorbed and rice is tender.
3. Rest off heat, still covered, 10 minutes. Remove the chile if used and fluff gently. Refrigerate leftovers within 2 hours.

A softly mashed apple side made in a covered microwave-safe dish.

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

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

Ingredients

• 6 apples, peeled, cored and chopped
• ¼ cup water
• ¼ teaspoon ground cinnamon
• 2 tablespoons granulated sugar, Use only if the apples need it

Let’s cook

1. Rinse apples before peeling. Put chopped apples and water in a 3-quart microwave-safe dish with room above the fruit; cover loosely.
2. Microwave on high about 10–15 minutes, stirring carefully halfway, until apples mash easily. Lift the lid away from your face to release steam; microwave power changes the timing.
3. Mash, stir in cinnamon and optional sugar, then serve warm or cool promptly and refrigerate. Expect about 3½ cups at the original yield, seven half-cup sides.

A spoonable fruit sauce thickened with a little cornstarch.

Sodium-conscious · Dairy-free · Vegan

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

Ingredients

• ¼ cup cold water
• 1 tablespoon cornstarch
• ⅓ cup granulated sugar
• 4 cups fresh mixed berries, slice large strawberries

Let’s cook

1. Mix cold water, cornstarch, sugar and half the berries in a saucepan.
2. Heat over medium, stirring often, until bubbling and thickened; mash some berries if desired.
3. Remove from heat and stir in the remaining fresh berries. Cool briefly before serving. Refrigerate leftovers within 2 hours.

Finely chopped cauliflower in a mushroom, cream and Parmesan sauce.

Keto-friendly

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

Ingredients

• 2 tablespoons unsalted butter
• ¾ cup onion, finely diced
• 16 oz cremini mushrooms, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme
• 4 cups raw riced cauliflower
• ½ cup chicken bone broth
• ¾ cup heavy cream
• ⅓ cup Parmesan, grated
• ¾ teaspoon salt
• ¼ teaspoon black pepper

Let’s cook

1. Soften onion and brown mushrooms in butter in a wide skillet, 10–15 minutes, until released liquid evaporates.
2. Stir in garlic and thyme for 1 minute. Add cauliflower and broth; simmer 3–5 minutes, or until tender and nearly dry.
3. Lower heat. Stir in cream and Parmesan until melted, then season. Serve six side portions at original yield.

Shredded cabbage softened in a small amount of cream and mustard.

Keto-friendly

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 500 g cabbage, shredded
• 15 g unsalted butter
• 80 ml heavy cream
• 80 ml water
• 2 teaspoons Dijon mustard
• black pepper, to taste

Let’s cook

1. Melt butter in a large skillet over medium heat. Add cabbage and cook for 5 minutes, stirring.
2. Add water, cover and cook for 7–9 minutes until cabbage is tender. Uncover and simmer away excess liquid.
3. Stir in cream, mustard and pepper. Warm gently for 3 minutes, then divide into four side portions.

A thick, dimpled tray bread mixed as a sticky yeast dough.

Vegan · Dairy-free

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

Ingredients

• 2 tablespoons olive oil — pan
• 3 tablespoons olive oil — dough
• 340 g warm water
• 8 g salt
• 420 g all-purpose flour
• 1 tablespoon instant yeast
• 1 tablespoon olive oil — topping
• vegetable oil, a thin coating for the pan before olive oil

Let’s cook

1. Grease a 9 × 13-inch pan lightly with vegetable oil and add pan olive oil. Beat flour, salt, yeast, water and dough oil with an electric mixer for 1 minute into a sticky batter-like dough.
2. Transfer to pan, ease toward the edges, cover and let rise around 60 minutes until puffy. Heat oven to 375°F / 190°C toward the end.
3. Dimple gently with an oiled fingertip, drizzle with topping oil and bake 25–30 minutes until golden. Rest 5 minutes, then turn onto a rack. Cut into twelve pieces at original yield.

Soft eggplant mashed into a garlic, tomato and cumin dip.

Vegan · Dairy-free

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

Ingredients

• 2 large eggplants, peeled and finely chopped
• 2 large tomatoes, peeled and chopped
• 6 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh cilantro, chopped
• 1 teaspoon salt
• 2 teaspoons paprika
• 2 teaspoons ground cumin
• 4 tablespoons olive oil
• ⅓ cup water

Let’s cook

1. Combine tomatoes, oil, garlic, herbs and spices in a large deep pan. Add eggplant and water; cover and cook over medium heat 15 minutes.
2. Stir and cover again for 15–20 minutes until vegetables soften, adding a small splash of water only if catching.
3. Mash coarsely and simmer uncovered, stirring, until thick enough to spoon. Refrigerate promptly if not serving.

Thin onion strips held in a spiced chickpea batter and fried in small batches.

Vegan · Dairy-free · Gluten-free

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

Ingredients

• 2 medium onions, thinly sliced
• 1 cup gluten-free chickpea flour
• 1 tablespoon gluten-free nutritional yeast, optional
• ¾ teaspoon ground cumin
• ¾ teaspoon salt
• ½ teaspoon gluten-free ground turmeric
• ½ cup water
• 1 teaspoon lime juice
• 1 green chili, finely chopped
• 1 tablespoon fresh parsley, chopped
• 3 tablespoons coconut oil

Let’s cook

1. Whisk flour, optional yeast, spices, salt, water, lime, chili and parsley into a medium-thick batter. Add water a teaspoon at a time only if too stiff. Fold in onions until coated.
2. Heat one tablespoon oil over medium heat. Add four small flattened portions at the original yield. Cook 2–4 minutes per side until browned, onion is tender and the batter center is cooked, not pasty.
3. Repeat in batches with remaining oil and mixture. Serve hot; cool and refrigerate leftovers promptly.

Roasted zucchini wedges with a thin cheese and almond crust.

Keto-friendly

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 500 g zucchini
• 30 g Parmesan, finely grated
• 20 g almond flour
• 1 tablespoon olive oil
• ½ teaspoon garlic powder
• black pepper, to taste

Let’s cook

1. Heat oven to 425°F / 220°C. Cut zucchini into chunky wedges and pat dry.
2. Toss wedges with oil. Mix Parmesan, almond flour, garlic powder and pepper, then press a little mixture onto each wedge on a lined tray.
3. Roast for 18–22 minutes until the coating is golden and zucchini is tender. Serve immediately; the coating softens as it stands.

A quick whole-grain side with chopped peanuts and green onion.

Dairy-free · Vegan

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

Ingredients

• 1½ cups dairy-free vegetable broth
• ¾ cup dry bulgur wheat
• ⅛ teaspoon ground ginger
• 1 tablespoon reduced-sodium soy sauce
• ⅓ cup unsalted peanuts, chopped
• 1 green onion, thinly sliced

Let’s cook

1. Bring broth, bulgur, ginger and soy sauce to a boil.
2. Cover and simmer gently for 12–15 minutes until liquid is absorbed and grain is tender.
3. Fluff with a fork and fold in peanuts and onion. Refrigerate leftovers within 2 hours.

Broiled asparagus wrapped with Parmesan, lemon zest and cured ham.

Keto-friendly

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

Ingredients

• 20 asparagus spears, woody ends trimmed
• 10 slices prosciutto
• 25 g Parmesan, finely grated
• 1 lemon, zest only
• ⅛ teaspoon ground black pepper
• 1 tablespoon olive oil

Let’s cook

1. Halve prosciutto lengthwise. Sprinkle with Parmesan, zest and pepper.
2. Spiral one strip around each spear. Arrange on a metal tray and coat with oil.
3. Broil about 6 inches from heat for 6–8 minutes, turning halfway, until asparagus is tender and ham crisp. Watch closely.

Soft skillet flatbreads made with flour, yogurt and dried herbs.

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 200 g plain flour
• 180 g plain yogurt
• 1 teaspoon baking powder
• 1 tablespoon olive oil
• 1 teaspoon dried oregano

Let’s cook

1. Mix flour, baking powder and oregano. Stir in yogurt and knead briefly into a soft dough; rest for 10 minutes. If very sticky, dust the surface lightly with a little extra flour.
2. Divide into four balls and roll each into a thin round about 15 cm wide.
3. Brush a skillet with oil over medium heat. Cook each round for 2–3 minutes per side until browned in spots and no wet dough remains inside. Keep under a clean towel while cooking the rest.

Roasted eggplant folded into a sweet-sour vegetable relish with olives and raisins.

Vegan · Dairy-free

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

Ingredients

• 20 oz eggplant, cubed
• ½ teaspoon kosher salt — eggplant
• 3 tablespoons olive oil — roasting
• 2 tablespoons olive oil — sauce
• 1 yellow onion, chopped
• 1 red bell pepper, chopped
• 2 small celery stalks, sliced
• ¼ teaspoon kosher salt — sauce
• ¼ teaspoon black pepper
• 1 cup plain crushed tomatoes
• 2 tablespoons capers
• ¼ cup pitted green olives, chopped
• ¼ cup raisins
• 2 teaspoons granulated sugar
• 1 bay leaf
• ¼ teaspoon red pepper flakes
• ¼ cup red wine vinegar
• ¼ cup vegan dry white wine
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh mint, chopped

Let’s cook

1. Heat oven to 400°F / 200°C. Toss eggplant with its salt and roasting oil; roast 25–30 minutes until browned and soft.
2. Soften onion, pepper and celery in sauce oil 5–7 minutes. Add sauce salt, pepper, tomatoes, capers, olives, raisins, sugar, bay leaf, chili flakes, vinegar and wine. Simmer 10 minutes.
3. Fold in eggplant for 2–3 minutes, remove bay leaf and finish with parsley and mint. Serve warm or chilled; cool promptly in a shallow container if saving. Bread is separate.

A rich small starter of roasted beef marrow with a crisp lemon-dressed salad.

Keto-friendly · Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 4 raw canoe-cut beef marrow bones, about 6 inches long
• ¼ teaspoon salt
• ⅛ teaspoon ground black pepper
• 150 g radishes, thinly sliced
• ½ cup fresh parsley leaves
• 1 tablespoon lemon juice
• 1 teaspoon olive oil
• 1 tablespoon capers, drained

Let’s cook

1. Heat oven to 450°F / 232°C. Place bones cut-side up in a snug roasting dish, using crumpled foil underneath to steady them. Season marrow with salt and pepper.
2. Roast about 15–25 minutes until marrow is soft and bubbling and its center reaches 160°F / 71°C. Check early because thin pieces melt faster. Handle bones with tongs; they hold heat.
3. Toss radish, parsley, lemon, oil and capers. Serve beside bones and use a small spoon to lift out marrow. This makes four small starters, with no bread included.

Roasted eggplant and summer vegetables folded into tomato sauce.

Vegan · Dairy-free · Gluten-free

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

Ingredients

• 32 oz ripe tomatoes
• 16 oz eggplant, diced
• 8 oz bell pepper, diced
• 8 oz zucchini, diced
• 8 oz yellow summer squash, diced
• 5 tablespoons olive oil, divided — cooking
• 1 teaspoon olive oil — finishing
• ¾ teaspoon salt, divided
• 1 yellow onion, chopped
• 4 cloves garlic, minced
• ¼ cup fresh basil, chopped
• ¼ teaspoon plain red pepper flakes
• ¼ teaspoon plain dried oregano
• black pepper, to taste

Let’s cook

1. Heat oven to 425°F / 220°C. Pulse cored tomatoes to pulp. On separate rimmed trays toss eggplant with two-fifths of cooking oil, and squash/pepper with one-fifth; split two-thirds of salt between trays. Roast, stirring after 15 minutes, until browned and tender: roughly 25 minutes for eggplant and 30–35 for the others.
2. Meanwhile soften onion in remaining cooking oil and salt for 8–10 minutes. Add garlic for 30 seconds, then tomato pulp and simmer gently.
3. Fold roasted vegetables into sauce and simmer 5 minutes. Remove from heat and stir in finishing oil, basil, pepper flakes, oregano and black pepper.

Seasoned rice-paper strips baked into crisp plant-based toppings.

Vegan · Dairy-free

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

Ingredients

• 3 rice-paper sheets, about 22 cm across
• 3 tablespoons vegan dairy-free soy sauce
• 2 tablespoons nutritional yeast
• 1 tablespoon maple syrup
• 1 tablespoon vegan ketchup
• ½ teaspoon garlic powder
• water, for briefly softening the strips

Let’s cook

1. Heat oven to 400°F / 200°C and line a tray. Cut each dry sheet into six strips with kitchen scissors. Mix soy, yeast, syrup, ketchup and garlic.
2. Briefly soften strips in water. Pair strips to make nine double-layer pieces at original yield; brush both sides with marinade and lay apart on the tray.
3. Bake around 9 minutes until crisp at the edges, checking early to prevent burning. Cool before lifting. Divide into four topping portions.

Cool cucumber ribbons with a sharp rice-vinegar dressing.

Keto-friendly · Sodium-conscious

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 450 g cucumber
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon sesame seeds
• ½ teaspoon fresh ginger, grated
• black pepper, to taste

Let’s cook

1. Use a peeler to make long cucumber ribbons, stopping at the wet seed core. Slice the remaining core thinly so it is not wasted.
2. Whisk rice vinegar, sesame oil, ginger and pepper. Toast sesame seeds in a dry pan for 1–2 minutes, then cool.
3. Toss cucumber with dressing immediately before serving and scatter sesame seeds over the top. Divide into three portions.

Finely diced vegetables dressed with lemon and olive oil.

Sodium-conscious · Dairy-free · Vegan

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

Ingredients

• 3 Persian cucumbers
• 2 medium tomatoes
• ½ red onion
• 3 tablespoons olive oil
• 4 tablespoons lemon juice
• ¼ cup fresh mint leaves

Let’s cook

1. Dice cucumbers and tomatoes into small cubes. Dice onion more finely; soak in cold water for 10 minutes if desired, then drain.
2. Chop mint and mix with vegetables. Whisk oil and lemon juice and toss through.
3. Rest 10 minutes before serving so the dressing reaches all the vegetables. Refrigerate leftovers promptly.

Golden sweetcorn with lime, paprika and chopped parsley.

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 500 g plain frozen sweetcorn
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• ½ teaspoon smoked paprika
• 2 tablespoons fresh parsley, chopped
• black pepper, to taste

Let’s cook

1. Heat oil in a large skillet over medium-high heat. Add frozen corn carefully and spread in an even layer.
2. Cook for 8–10 minutes, stirring occasionally, until hot throughout and browned in spots. Lower the heat if the corn begins to scorch.
3. Add paprika and pepper for 30 seconds, then take off the heat and stir in lime juice and parsley. Divide into four portions.

Crisp roasted potatoes with a lemony dressing and celery.

Gluten-free · Dairy-free · Vegan

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

Ingredients

• 32 oz mini yellow potatoes
• 3 tablespoons olive oil
• 1 celery stalk, diced
• 1 cup extra-firm tofu — dressing
• 1 tablespoon gluten-free Dijon mustard — dressing
• ½ cup plain unsweetened gluten-free vegan coconut yogurt — dressing
• 1 lemon, juiced — dressing
• 2 cloves garlic — dressing
• 1 teaspoon salt — dressing
• 2 tablespoons warm water, plus more if needed — dressing

Let’s cook

1. Heat oven to 425°F. Boil potatoes until fork-tender, starting checks after 8 minutes. Drain, then flatten on a lined large baking sheet.
2. Brush with oil. Roast 40–50 minutes, turning halfway, until crisp; use extra trays if crowded.
3. Blend dressing ingredients, adding water sparingly until pourable. Toss potatoes with celery and dressing just before serving.

Roasted chickpeas for adding crunch to bowls and salads.

Sodium-conscious

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 2 cans no-salt-added chickpeas (400 g cans), drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika, without added salt
• ½ teaspoon ground cumin
• black pepper, to taste

Let’s cook

1. Heat the oven to 400°F / 200°C. Pat the rinsed chickpeas very dry with a clean towel; remove any loose skins.
2. Toss with the oil and spread in a single layer on a large rimmed tray. Roast for 25–35 minutes, shaking the tray halfway through, until dry outside and lightly crisp.
3. Toss the hot chickpeas with paprika, cumin and pepper. Cool for 5 minutes before serving. They are crispiest freshly made; this is a topping or small side, not a full meal.

A small savory beef side with whole garlic and green chili.

Keto-friendly · Dairy-free

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

Ingredients

• 454 g raw flank steak, trimmed
• 4 cups water, Discard after parboiling — first boil
• 4½ cups water — braise
• ½ cup no-added-sugar soy sauce
• 12 cloves garlic, peeled
• 1 medium onion, quartered
• 2 green chilies, chopped

Let’s cook

1. Cut beef along its grain into pieces about 2½ × 1½ × ¼ inches. Boil in first-boil water 8 minutes; drain and clean the pot.
2. Add beef and most braising water, reserving ½ cup at original yield. Cover and simmer 50 minutes until tender. Add remaining water, soy, garlic, onion and chilies; simmer covered 20 minutes.
3. Cool only until safe to handle; shred with forks and serve with a little broth. Refrigerate promptly and use within 3–4 days.

Pressed short-grain rice triangles with a crisp sesame-soy surface.

Dairy-free · Vegan

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

Ingredients

• 450 g dry Japanese short-grain white rice
• 2½ cups water
• 3 tablespoons soy sauce — rice
• 1 tablespoon granulated sugar
• 1 tablespoon toasted sesame oil — rice
• ¼ teaspoon salt
• 1 tablespoon soy sauce — glaze
• 1 teaspoon toasted sesame oil — glaze
• 1 teaspoon vegetable oil

Let’s cook

1. Rinse rice and drain. Soak in measured water for 30 minutes, then bring to a boil covered. Simmer on low 12–15 minutes; turn off heat and leave covered 10 minutes, until water is absorbed and rice tender.
2. Mix hot rice with rice soy sauce, sugar, rice sesame oil and salt. When handleable, press nine firm triangles at original yield.
3. Brush a nonstick pan with vegetable oil. Cook triangles in batches 3–4 minutes per side until crisp. Mix glaze, lower heat and brush both sides; cook briefly without burning.
4. Serve promptly. Refrigerate leftovers in shallow containers within 2 hours and reheat to 165°F / 74°C.

Tender steamed eggplant with a warm garlic, sesame and soy dressing.

Vegan · Dairy-free

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

Ingredients

• 3 Chinese eggplants
• 7 cloves garlic, minced
• 2 scallions, chopped
• 2 red chilies, chopped, optional
• 2 tablespoons vegan mushroom oyster-style sauce
• 1 tablespoon soy sauce
• 1 teaspoon granulated sugar
• 1 tablespoon Chinese black vinegar
• 1 tablespoon toasted sesame oil
• 1 tablespoon sesame seeds
• 4 tablespoons vegetable oil

Let’s cook

1. Quarter eggplants lengthwise, then cut into 2-inch pieces. Steam skin-down 5–7 minutes, or until fully tender.
2. Put garlic, scallion whites, optional chilies and sesame seeds in a deep heatproof bowl. Heat vegetable oil until hot but not smoking. Off heat, carefully pour over aromatics, standing back from splashes.
3. After sizzling subsides, stir in sauces, sugar, vinegar and sesame oil. Spoon over drained eggplant and garnish with scallion greens. Serve promptly.

A cool fruit-and-vegetable side with a lightly sweet dressing.

Sodium-conscious

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

Ingredients

• 2 tablespoons plain low-fat yogurt — dressing
• 4 teaspoons apple cider vinegar — dressing
• 1 tablespoon brown sugar — dressing
• ¼ teaspoon onion powder — dressing
• ⅛ teaspoon unsalted ground mustard — dressing
• ¼ teaspoon water — dressing
• 1 tablespoon lemon juice — dressing
• 1½ teaspoons vegetable oil — dressing
• 2 cups strawberries, sliced
• 2½ cups cucumber, thinly sliced

Let’s cook

1. Whisk the dressing ingredients until smooth. Galley replaces prepared mustard with ground mustard and water, and omits the source salt.
2. Gently combine dressing, strawberries and cucumber.
3. Serve chilled; refrigerate within 2 hours.

Potatoes worked with butter, cream and melting Alpine cheeses.

Gluten-free

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

Ingredients

• 675 g Yukon Gold potatoes, peeled and cubed
• 2 fresh thyme sprigs
• 2 cloves garlic
• 115 g unsalted butter
• 235 ml heavy cream
• 150 g plain gluten-free Gruyère cheese, grated
• 150 g plain gluten-free Fontina cheese, grated
• ¼ teaspoon salt

Let’s cook

1. Cover potatoes, thyme and one garlic clove with water. Simmer about 20 minutes until very tender; drain and discard thyme.
2. Rice potatoes and cooked garlic into a dry saucepan with butter. Mince remaining garlic and add. Stir over medium-low heat, gradually adding cream in three portions.
3. Stir in cheeses by handfuls over low heat until fully melted and mash stretches in long strands. Add salt and serve immediately. If necessary, loosen with a spoonful of hot water.

Glossy lotus-root slices with sesame.

Vegan · Dairy-free

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

Ingredients

• 16 oz fresh lotus root, peeled
• 1 teaspoon white vinegar
• 2 tablespoons vegetable oil
• ¼ cup vegan soy sauce
• 2 cloves garlic, minced
• ¾ cup rice syrup
• 2 teaspoons toasted sesame oil
• 1 teaspoon toasted sesame seeds
• 2¼ cups water

Let’s cook

1. Soak sliced roots in cold water 30 minutes. Blanch in fresh boiling water with vinegar for 5 minutes; drain and rinse.
2. Stir-fry roots in vegetable oil a few minutes. Add measured water, garlic and soy sauce; cover and simmer 40 minutes, turning occasionally and replenishing water if needed.
3. Stir in syrup and simmer covered 20 minutes. Uncover and reduce 10–12 minutes, turning until glazed. Off heat, add sesame oil and seeds.

Mushrooms coated in a glossy vinegar, ketchup and soy glaze.

Vegan · Dairy-free

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

Ingredients

• 16 oz cremini mushrooms, halved
• 5 cloves garlic, minced
• 2 tablespoons vegan soy sauce
• 1½ tablespoons rice vinegar
• 1½ tablespoons vegan ketchup
• 1 tablespoon granulated sugar
• ¼ cup water
• 1 tablespoon cornstarch, optional
• 2 teaspoons vegetable oil
• ground black pepper, To taste

Let’s cook

1. Whisk soy, vinegar, ketchup, sugar and water. Whisk in optional cornstarch for a thicker glaze.
2. Heat oil and sauté mushrooms 4–5 minutes until beginning to brown; add garlic briefly.
3. Stir sauce again, pour into the pan and simmer 2–3 minutes until mushrooms are tender and sauce coats them. Add pepper. Serve as a side; rice is separate.

Tender black soybeans in a sesame and soy glaze.

Vegan · Dairy-free

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

Ingredients

• 8 oz dry black soybeans with green kernels
• 2½ cups water
• 3 cloves garlic, minced
• 3 tablespoons vegan soy sauce
• ¼ cup brown sugar
• 1 tablespoon vegetable oil
• ¼ cup rice syrup
• 2 teaspoons toasted sesame oil
• 1 teaspoon toasted sesame seeds

Let’s cook

1. Soak beans in cold water in the refrigerator for 10 hours; drain. Cover with measured fresh water and bring to a boil, skimming foam.
2. Simmer with lid ajar 50–60 minutes until very tender, adding water as needed. Stir in garlic, soy sauce, sugar and vegetable oil; simmer covered 10 minutes.
3. Add syrup and cook uncovered 10 minutes, stirring until glossy but still moist. Off heat, add sesame oil and seeds. Refrigerate promptly.

Whole small mushrooms roast until juicy with crisp edges.

Keto-friendly · Sodium-conscious

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 450 g small mushrooms
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• black pepper, to taste

Let’s cook

1. Heat oven to 425°F / 220°C. Wipe mushrooms clean and trim dry stem ends; halve any large mushrooms.
2. Toss with oil, thyme, garlic and pepper. Spread in one layer on a roasting tray.
3. Roast for 20–25 minutes, stirring halfway, until browned and tender. Finish with lemon juice and divide into three side portions.

Thin turnip slices baked in cream beneath a browned cheese top.

Keto-friendly

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 600 g peeled turnips, sliced 2 mm thick
• 200 ml heavy cream
• 100 ml water
• 60 g Gruyere cheese, grated
• 1 clove garlic, minced
• ½ teaspoon dried thyme
• ¼ teaspoon salt
• black pepper, to taste
• 1 teaspoon unsalted butter

Let’s cook

1. Heat oven to 375°F / 190°C. Butter a shallow 1½-quart baking dish. Mix cream, water, garlic, thyme, salt and pepper.
2. Layer turnip slices in the dish, pour over cream and press down lightly. Cover tightly with foil and bake 40 minutes.
3. Uncover, scatter Gruyere over the top and bake 15–20 minutes longer until a knife passes easily through the center and the topping is golden. Rest 10 minutes before dividing into six side portions.

Lightly wilted cabbage with crisp apple and cider vinegar.

Sodium-conscious

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 400 g cabbage, shredded
• 1 medium apple
• 1 tablespoon olive oil
• 2 tablespoons apple cider vinegar
• ½ teaspoon caraway seeds
• black pepper, to taste

Let’s cook

1. Core the apple and cut into thin matchsticks. Toss with half the vinegar to limit browning.
2. Heat oil in a wide skillet. Add cabbage and caraway and cook for 5–7 minutes until lightly wilted but still crisp.
3. Take off the heat, fold in apple, remaining vinegar and pepper and divide into four portions.

Tender potatoes tossed with mustard dressing and spring onions.

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 700 g small potatoes
• 1 tablespoon olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 30 g spring onion, sliced
• black pepper, to taste

Let’s cook

1. Halve potatoes and simmer in water for 15–20 minutes until just tender. Drain well.
2. Whisk oil, mustard, vinegar and pepper in a large bowl.
3. Add warm potatoes and toss gently to coat. Fold in spring onion and divide into four side portions.

Chewy whole wheat berries with raisins, a little apple and a vinegar dressing.

Sodium-conscious · Vegan · Dairy-free

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

Ingredients

• 1 cup dry hard wheat berries
• 8 cups water
• 1½ tablespoons red wine vinegar
• 1½ tablespoons olive oil
• 3 oz red onion, chopped
• 4 tablespoons fresh dill, chopped
• ¼ cup golden raisins
• ¼ Granny Smith apple, diced
• ¼ teaspoon ground black pepper

Let’s cook

1. Simmer wheat berries uncovered in the water until pleasantly chewy and tender, about 60–90 minutes. Add water if necessary; drain and rinse cool.
2. Whisk vinegar, pepper and oil in a bowl.
3. Fold in cooked wheat berries, onion, dill, raisins and apple. Refrigerate until serving; stir before portioning.

A covered roast softens the whole head before a final uncovered browning.

Keto-friendly · Sodium-conscious

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

Ingredients

• 32 oz whole cauliflower head
• ⅓ cup unsalted butter, softened
• 2 cloves garlic, minced
• ¼ teaspoon plain paprika
• 1 tablespoon fresh chives, chopped

Let’s cook

1. Heat oven to 400°F / 200°C. Trim leaves and the tough stem base while keeping the head intact. Place in a rimmed ovenproof skillet or baking dish at least 2 inches deep.
2. Mix butter, garlic and paprika; spread over cauliflower. Cover loosely with foil. Roast 40–50 minutes, longer if needed, until a knife enters the center easily.
3. Lower oven to 375°F / 190°C. Remove foil, baste with melted butter and add chives. Roast about 15 minutes more, basting every 5 minutes, until golden. Cut into four wedges at original yield.

A whole celery root roasted until soft, then cut into wedges with its aromatic pan juices.

Sodium-conscious · Vegan · Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 1 celeriac, about 900 g, trimmed and scrubbed
• 2 tablespoons olive oil
• 150 ml unsweetened apple cider
• 100 ml water
• 3 cloves garlic, crushed
• 4 fresh thyme sprigs
• ¼ teaspoon ground black pepper
• 1 tablespoon lemon juice

Let’s cook

1. Heat oven to 375°F / 190°C. Trim a thin slice from the base so the celeriac stands level. Rub with oil and pepper and place in a small covered ovenproof dish with cider, water, garlic and thyme.
2. Cover and roast about 90–120 minutes, basting occasionally and adding water if the dish begins to dry. A thin knife should reach the middle without resistance. Uncover for the last 15 minutes to brown the surface.
3. Rest 10 minutes. Remove tough outer skin as needed, cut into wedges and spoon over pan juices mixed with lemon. Discard thyme stems.

Yeasted pocket breads with whole-wheat flour and a little orange juice.

Sodium-conscious · Vegan · Dairy-free

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

Ingredients

• 206 g white whole-wheat flour
• 180 g bread flour
• 1½ teaspoons instant yeast
• 255 ml water, lukewarm
• 25 g olive oil — dough
• 28 g orange juice
• 10 g olive oil — handling and finish

Let’s cook

1. Mix flours and yeast, then add dough oil, juice and most water. Add remaining water only as needed for soft dough. Knead 8–10 minutes, lightly oil the bowl and cover until doubled, about 60–90 minutes.
2. Heat a baking stone or inverted sturdy baking sheet at 450°F / 232°C for 30 minutes. Divide dough into eight balls at original yield; cover and rest 10 minutes. Roll into 6-inch rounds on a lightly oiled surface.
3. Bake in batches on the hot surface about 4 minutes; turn and bake 1–2 minutes more until puffed and cooked through. Brush with remaining handling oil and wrap in a clean towel. Open cautiously: trapped steam is hot.

Soft pan-cooked flatbreads made with atta flour and water.

Sodium-conscious · Vegan · Dairy-free

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

Ingredients

• 2 cups whole-wheat atta flour — dough
• 1 cup water, Add gradually; you may not need all of it
• 1 teaspoon vegetable oil
• ¼ cup whole-wheat atta flour, Dusting supply; some may remain — rolling

Let’s cook

1. Mix dough flour with three-quarters of the water, adding more only until soft and pliable. Knead 5–8 minutes, rub with oil, cover and rest 20 minutes.
2. Divide into twelve balls at original yield. Dust lightly and roll each into an even thin circle, about 6 inches across.
3. Cook on a hot dry griddle, turning when bubbles appear. Turn again and press gently with a spatula until brown spots form on both sides and no raw dough remains. Keep finished breads under a clean cloth.

A separate baked side of wild rice, celery, apple, cranberries and almonds.

Sodium-conscious

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

Ingredients

• ¾ cup dry wild rice
• 2½ cups water
• 4 teaspoons olive oil
• ¾ cup onion, chopped
• 1 cup mushrooms, chopped
• 1 cup apple, diced
• ¼ cup dried cranberries
• 2 cups celery, chopped
• ¼ teaspoon ground black pepper
• 1 tablespoon salt-free poultry seasoning
• ½ cup no-salt-added chicken stock
• ¼ cup unsalted slivered almonds, toasted

Let’s cook

1. Simmer rice in water according to its package until tender, often 45–60 minutes; drain any excess. Heat oven to 350°F / 177°C and grease a 1½-quart dish with one-quarter of the oil.
2. Cook onion, mushrooms, apple, cranberries and celery in remaining oil about 10 minutes. Combine with rice, pepper, seasoning, stock and almonds.
3. Cover in the prepared dish and bake 20–25 minutes until center reaches 165°F / 74°C.

Slow-softened split peas with a bright, crunchy onion topping.

Vegan · Dairy-free

AI-assisted original · Not kitchen-tested by Galley

Ingredients

• 250 g dry yellow split peas
• 900 ml water
• 1 medium onion, half chopped and half thinly sliced
• 3 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 3 tablespoons lemon juice
• 1 tablespoon capers, drained
• 2 tablespoons fresh parsley, chopped

Let’s cook

1. Rinse and sort split peas. Soften chopped onion in one-third of the oil, then add peas and water. Bring to a boil and skim foam.
2. Simmer gently, partly covered, 50–70 minutes until peas collapse, stirring frequently near the end and adding hot water if drying before tender.
3. Mash or carefully purée until smooth. Mix in salt, pepper and two-thirds of the lemon juice.
4. Toss sliced onion with remaining oil and lemon, capers and parsley. Spoon over warm purée; refrigerate leftovers promptly.