More easy, fast, delicious recipes for your next week of meals

After publishing our initial “Week of Meals” series back in March, we wanted to hear from you, our readers, before moving forward with it to see if this was something you wanted on a regular basis. Suffice it to say, the feedback we got was a resounding “MORE, PLEASE!” So, we’re here to deliver. While one day we may have the ability to do this series more often, for now, we’re going to make it a monthly recurrence. You can look forward to new “Week of Meals” recipes the first Sunday of each month. Each will be brought to you by SoCal chefs, food bloggers, cookbook authors and cooks of all stripes, with the intent to show you how they get dinner on the table quickly and easily without sacrificing flavor.

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Week of Meals: Blogger, author Jonathan Melendez’s recipes

This is the second installment in a series called “Week of Meals,” which will give you five weeknight dinner recipes with all the planning and strategizing built in. Each meal will make four servings, come together — start to finish — in less than 60 minutes, and require 10 or fewer ingredients (not counting cooking oil, salt and pepper or water). The groceries for all five meals can be bought from a single grocery store in a single shopping trip (remember, we’re looking to alleviate your frustration) and will cost less than $100 total.

Food blogger and cookbook author Jonathan Melendez provides the recipes for this second installment in our Week of Meals series. Here’s how he plans out his weekday meals and what ingredients inspire his food, full of creative spins and mash-ups of classic dishes.

“When I go to the grocery store, I like to make the trip

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Jonathan Melendez’s ‘Week of Meals’ recipes: What to buy

“Week of Meals” is a new weeknight dinner series that brings you five, easy-to-prepare weeknight recipes from one shopping trip that costs less than $100. Here’s the grocery list and the prep work to do on the day of shopping to set yourself up for cooking Jonathan Melendez’s recipes the rest of the week.

These ingredients will need to be bought if you don’t already have them.

Meat and seafood
1 flat iron steak (1 1/2 pounds)
8 ounces large, raw, peeled and deveined shrimp
4 ounces Spanish chorizo or other cured smoked sausage
2 cans (5 ounces each) water-packed tuna

Freezer section
12 ounces frozen peas

Dairy section
2 cups shredded Monterey Jack cheese
1 cup plain Greek yogurt
1 cup sour cream
6 large eggs

Bakery/deli Section
4 burrito-size flour tortillas
4 flour or corn tortillas (or use burrito-size flour tortillas from above)

4 ounces

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From Zucchini Fritters to Moroccan Chickpea Stew: 10 Vegan Recipes that Went Viral Last Week!

Ready, set, recipes! Here are our just published, fresh-out-the-mill recipes in one convenient place! These are the top vegan recipes of the day, and are now a part of the thousands of recipes on our Food Monster App! Our newest recipes includes noodles and pie so if you’re looking for something new and delicious, these recipes are it!

We also highly recommend downloading the Food Monster App  — with over 15,000 delicious recipes it is the largest meatless, vegan, plant-based and allergy-friendly recipe resource to help you get healthy! And, don’t forget to check out our Popular Trends Archives!

1. Zucchini Fritters with Vegan Cucumber Raita

Vegan Zucchini Fritters with Vegan Cucumber Raita

Source: Zucchini Fritters with Vegan Cucumber Raita

These Zucchini Fritters with Vegan Cucumber Raita by Katia Martin work great for breakfast, as a snack, a workout recovery, lunch or even dinner. These little fritters can be stored in the fridge for up to

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