Mediterranean Foil Packet Salmon
Foil-packet salmon with zucchini, tomatoes, olives and feta. Allow about 35 minutes including the two-minute packet rest; fish temperature governs doneness.
PlumTally
Recipe Combos
Shoppable recipe combinations with matched ingredients and store-ready product options.
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Mediterranean Lemon Chicken Pita Bowls
Lemon-herb chicken with pita bread, cucumber, grape tomatoes, and feta for a fresh Mediterranean-style bowl. This weeknight-friendly meal is bright, simple, and satisfying.
Mediterranean Lentil Soup
A hearty brown lentil soup with vegetables, cumin, oregano and lemon. Simmer until the lentils are tender, allowing extra time as needed.
Mexican Cinnamon Tres Leches Cupcakes
Cinnamon tres leches cupcakes soaked with evaporated milk, condensed milk and whole milk, then topped with whipped cream. Allow about 3 hours including complete cake cooling and at least 1 hour refrigerated soaking; cooling may take longer.
Mexican-Inspired Mushroom Pozole Rojo
A quick vegan pozole-inspired meal with white hominy and cremini mushrooms in a rich red chile broth, finished with shredded green cabbage and fresh lime.
Mild Coconut Red Lentil Curry
A gentle family curry with creamy coconut, soft red lentils, cauliflower, peas, and fluffy jasmine rice. Mild curry powder keeps the flavor warm and kid-friendly with no spicy heat.
Mild Curried Chicken Salad Pita
A quick, creamy chicken salad with gentle curry flavor and crisp celery, tucked into a store-bought pita. This easy recipe makes one satisfying lunch with minimal preparation.
Mild Lentil Rice Pot
A cozy one-pot dinner with red lentils, rice, tomatoes, carrots, and corn for mild family meals.
Miso Butter Roasted Salmon
Roasted salmon glazed with white miso butter, served with baby bok choy and jasmine rice. This easy weeknight sheet-pan dinner is savory, glossy, and fast.
Miso Maple Cabbage Steaks
Tender roasted cabbage and chickpeas with a glossy miso-maple glaze, tahini drizzle and sesame.
Miso Tofu Brussels Sprout Pan
A plant-forward sheet-pan meal of tofu, Brussels sprouts, and butternut squash glazed with miso and lime. Roasted edges, bright citrus, and sesame finish make it hearty enough for lunch or dinner.
Mixed Vegetable Korma
Potatoes, carrots, cauliflower, green beans, and peas simmer in a mild yogurt-and-cream sauce scented with ginger, garlic, and ground spices. This home-style Indian curry is comforting and gently spiced.
Molletes with Pico de Gallo
Mexican vegetarian open-faced bolillo sandwiches topped with vegetarian refried beans, melted Monterey Jack cheese, and fresh tomato-onion pico de gallo. Serve as a light meal with the pico spooned on just before eating.
Moroccan Beghrir with Orange and Almonds
Vegan Moroccan semolina pancakes with a tender interior, characteristic honeycomb surface, fresh orange, toasted almonds, and pure maple syrup.
Moroccan Orange Almond Cake
A moist citrus almond cake made with whole oranges and cinnamon. The total time includes cooling the oranges and the baked cake.
Moros y Cristianos Black Beans and Rice
A vegetarian and vegan Cuban-style black beans and white rice dish simmered with onion, green bell pepper, garlic, cumin, dried oregano, bay leaf, and vegetable broth.
Mujadara
Lentils and rice seasoned with cumin and topped with deeply browned onions. The total includes onion browning and a covered rest for the rice.
Mushroom Barley Cottage Bake
A plant-based barley bake with cremini mushrooms, white beans, tomatoes, onions, and parsley. Hearty and cozy, it makes a simple cottage supper from common grocery ingredients.
Mushroom Barley Stew
Browned cremini mushrooms, pearl barley, leeks, and carrots make a deeply savory, cozy fall stew. Butter and thyme round out the flavor, while a splash of vinegar brightens the finish.
Mushroom Barley Stew with Potatoes
A hearty vegetarian Eastern European-style stew with cremini mushrooms, pearl barley, Yukon Gold potatoes, carrots, and vegetable broth. It is savory, filling, and made in one pot for a comforting dinner.
Mushroom Barley Stuffed Peppers
Red bell peppers filled with pearl barley, mushrooms, cannellini beans, spinach and tomato sauce. The total includes cooking the barley, baking and resting.
Mushroom Bean Garden Stew
A hearty white bean, potato and mushroom stew with leeks, carrots, tomatoes and spinach.
Mushroom Beef Meatloaf
A tender beef meatloaf with savory cremini mushrooms, sweet onion, and a glossy ketchup glaze. Baked free-form, it develops browned edges while staying moist and easy to slice.
Mushroom Bourguignon
A cozy French-style vegan mushroom stew with cremini mushrooms, carrots, yellow onion, garlic, tomato paste, red wine, low-sodium vegetable broth, thyme, and a cornstarch finish. It is savory, hearty, and suitable as a dinner entree.
Mushroom Garum-Inspired Noodle Bowl
Vegan udon bowls with browned mushrooms, bok choy and a miso-soy sauce. Allow about 55 minutes, including mushroom batches.
Mushroom Leek Rice Pot
Mushroom, leek and spinach rice cooked with butter and thyme. Allow about 60 minutes, including the covered five-minute rest; cook until the rice is tender.
Mushroom Leek Trail Hand Pies
Flaky puff pastry hand pies filled with mushrooms, leeks, cheddar and thyme. Start with cold, thawed pastry; allow additional package-directed thawing time if frozen.
Mushroom Paprikash
This Hungarian vegetarian dinner simmers sliced cremini mushrooms and yellow onion in a sweet paprika vegetable-broth sauce finished with sour cream. Serve it over wide egg noodles for a classic paprikash-style meal.
Mushroom Pea Garden Toasts
Buttery garden toasts with mushrooms, peas, spinach and leeks. Allow about 50 minutes, including package-directed pea cooking and batches of skillet toast as needed.
Mushroom Pho
Vietnamese vegetarian rice-noodle soup with mushrooms, vegetable broth, charred onion and ginger, warm pho spices, fresh herbs, bean sprouts, and lime. It is light enough for breakfast and satisfying enough for lunch or dinner.
Mushroom Potato Second Breakfast Skillet
Golden potatoes, buttery mushrooms, onion and spinach topped with melted sharp cheddar.
Mushroom Risotto
A creamy vegan Italian dinner risotto made with Arborio rice, sliced cremini mushrooms, vegetable broth, yellow onion, olive oil, and nutritional yeast. The starch from the rice and the nutritional yeast create a rich texture without dairy.
Mushroom Walnut Tacos
Mexican-inspired vegan tacos filled with savory cremini mushrooms and walnuts, then topped with red cabbage, avocado, and lime juice. Weeknight-friendly for lunch or dinner.
Mushrooms and Grits
Savory cremini mushrooms are spooned over creamy stone-ground cheddar grits. Scallions add a fresh finish to this vegetarian, Southern-inspired comfort dish.
Nashville Hot Cauliflower Sandwich
A lunch-style vegetarian sandwich with crispy cauliflower coated in vegetarian Nashville hot seasoning, stacked on buns with cabbage, pickles, and vegan mayonnaise.
Nashville Hot Cauliflower Sandwiches
Quick sheet-pan cayenne cauliflower sandwiches layered with creamy coleslaw, dill pickle chips, and mayonnaise.
Nasi Lemak Tempeh Bowl
A vegan Malaysian nasi-lemak-inspired breakfast bowl with fragrant coconut rice, glazed tempeh, crisp cucumber, and a tangy sambal oelek condiment.
New England Corn and Potato Chowder
A creamy vegetarian chowder with sweet corn, tender Yukon Gold potatoes, onion, celery, whole milk, and vegetable broth. It has classic New England chowder comfort without bacon, seafood, or animal stock.
New York Cucumber-Tomato Bagel
A quick New York-inspired breakfast of toasted plain bagels layered with dill-chive cream cheese, crisp cucumber, and ripe tomato. It is a fresh, satisfying vegetarian option for meal-planner rotation.
No-Bacon Salmon Chowder
Creamy salmon chowder with Yukon Gold potatoes, corn, celery, onion, and whole milk, made without bacon. This hearty pescatarian soup uses vegetable broth and salmon as the only meat or seafood.
Norwegian Lefse with Herbed Cream Cheese
Soft Norwegian potato lefse is cooked on a dry skillet until lightly spotted and tender, then served with a creamy spread made with cream cheese, fresh dill, and fresh chives.
Oat Banana Blender Pancakes
Whole-grain blender pancakes made with rolled oats, banana, soy milk, flaxseed, and fresh blueberries. They cook quickly on a skillet and finish with a fruit- and nut-forward topping.
Oatmeal with Apples and Toasted Nuts
Creamy rolled oats are simmered with tender apples, cinnamon, maple syrup, and vanilla. Toasted walnuts add a warm, crunchy finish.
Okra and Vegetable Gumbo
A vegetarian Southern-style gumbo with okra, the Cajun trinity, tomatoes, and rice. A medium, peanut-butter-brown vegetable oil roux gives the gumbo its classic body and depth.
Olivier Salad
A meatless Russian/Eastern European Olivier Salad made with tender diced potatoes, carrots, peas, eggs, dill pickles, mayonnaise, and fresh dill. Serve it chilled as a creamy appetizer, side dish, or salad course.
One-Pot Tomato Basil Pasta
Italian-inspired vegetarian one-pot pasta made with spaghetti, crushed tomatoes, yellow onion, vegetable broth, and fresh basil. It is a simple weeknight dinner with a bright tomato-basil sauce.
One-Pot Tomato Bean Pasta
A mild one-pot pasta dinner with cannellini beans, carrots, peas and tomato sauce.
Orange Mint Olive Oil Slices
Sliced navel oranges with fresh mint and a light drizzle of extra-virgin olive oil.