Leafy Greens

Sinigang is adobo’s close contender for the title of National Dish of the Philippines. Like many Filipino dishes, this soup is bold in taste: sour, salty, slightly sweet, spicy, and umami.

I almost never think to cook Indian food for some reason, but we received tandoori chicken in a Blue Apron box once and it turned out to be really good (love how those boxes help us branch out on occasion)! So I decided to make my own version of this flavorful recipe, and it’s quick and easy enough for any busy weeknight.

Mix and match your favorite fall vegetables into this delicious side dish.

This simple weeknight dish relies on zucchini ribbons instead of noodles, and is stuffed with a zippy ricotta-pea filling.

Store-bought curry pastes come in varying degrees of spiciness, even if their labels all say the same thing. If the cooked tofu isn’t as hot as you’d hoped, amp it up by tucking a slice or two of Fresno chile into your wrap.

This one goes out to all the peanut sauce fans out there. And if you’re thinking, Peanut butter and pork? Sounds crazy! Trust us, it works. Also trust us on this: Putting sugar in your noodles for this recipe is crucial. It balances the salt, heat, fat, and tanginess going on here, and brings out the flavors of everything else (nope, it doesn’t make anything sweet).

These adobo-marinated steak wraps have a delightful garnish: Corn nuts. Their primary role here is to add salt, crunch, and sweet toasty flavors to each bite. Corn chips, Fritos, or even kettle-style potato chips would be excellent understudies.

The classic components of a BLT get enhanced with a spicy, zesty horseradish mayo—the ideal foil for ripe summer tomatoes and salty bacon.

Bacon does double-duty in this nuanced version of Cobb salad: the crispy slices add flavor and texture, and the rendered fat becomes the base of a warm vinaigrette.

The shrimp cooks in minutes, so while it’s marinating, set out a platter of lettuce cups, mint sprigs, chopped peanuts, sliced cucumbers, and the reserved sauce.

With tahini, miso, a touch of sweetness, and rice vinegar, this umami-lover’s dream salad is the perfect way to put a fresh spin on a Western classic.

The simple addition of turmeric (or curry powder) instantly transforms plain old rice into a completely different dish.

Purée grilled bell peppers, almond butter, sherry vinegar, and garlic into a delicious smoky-sweet sauce that pairs perfectly with a crunchy grilled chicken salad.

Memorize the recipe for this classic, cheesy kale salad and make it your go-to side for any family dinner.

These easy to execute fish tacos are a crowd pleaser and will bring your taco night up a notch with Wild Alaska Pollock. Paired with smoky adobo sour cream, this simple take on a Mexican classic will bring your taco game to the next level.

In summer, raw corn kernels add crunch and sweetness to any salad and can be enjoyed freshly sliced, right off the cob.