Build a vegan poke-inspired bowl with rice, tofu, cooked mung beans, avocado and cucumber. A ginger soy vinegar dressing and toasted sesame finish the fresh, filling meal.

Make vegan ramen with tofu, carrot, peas, nori and a sesame soy broth. Cook noodles separately, brown the tofu and assemble bowls just before serving for better texture.

Make potato mushroom pierogi with a simple egg dough and a savory cheese filling. Roll, fill, seal and boil the dumplings, with an optional pan-fry for crisp edges.

Roast chicken with paprika butter and separate walnut bread dressing. Check both with a thermometer, then rest the bird before carving for juicy, safe servings.

Make creamy mushroom soup with browned mushrooms, potato, onion and garlic. Flour thickens the broth, then cream rounds it out. Blend fully or partially for your preferred texture.

Blend chilled Spanish gazpacho with ripe tomatoes, cucumber, pepper, olive oil and vinegar. A little bread gives body; chill before serving for a refreshing cold soup.

Simmer chicken hearts with onions in a creamy herb sauce until tender. This practical recipe includes preparation guidance, a safe doneness check and serving ideas.

Cook chicken pilaf with fluffy long-grain rice, carrots, onion and cumin in one pot. Measured broth and a covered rest help the rice steam evenly for an easy dinner.