These vegetarian taquitos are loaded with black beans, cream cheese, lime and corn, wrapped in tortillas. Brown them in a pan and serve with sour cream, green onions and salsa. It’s a Mexican-inspired recipe that will find a place on your regular weeknight rotation and will easily nourish your family.

This salad is as fresh as spring and is sure to curb even the biggest of hungers. Eggs, white kidney beans, cherry tomatoes, Parmesan and panko (for added crunch) compose this satiating dish. Enjoy it for lunch or on a busy weeknight.

Chocolate–Almond Spread

In this pasta recipe, gemelli is tossed with Italian sausage, red bell pepper, cherry tomatoes and store-bought bell pepper spread. Add bocconcini for a nice textural contrast. Serve this dish family-style, on a busy weeknight or over the weekend.

Generously load a few submarine loaves with a selection of cured meats, like prosciutto, coppa and salami, for varying intensities of spice, fat and texture. For a nice dose of crunch, add some chopped romaine lettuce dressed in a Parmesan vinaigrette.

The secret to this delicately crafted sandwich lies in the arrangement of the vegetables in thin, even layers. Given that the recipe includes a rather intense spread, you can grill the veggies without the need to marinate them. Opt for a ciabatta bread because it’s robust enough to hold all the ingredients without making it too difficult to eat. Grill it on one side only for a wonderfully toasted flavour, and also to keep the veggies from getting soggy.

In this elevated sandwich, the pieces of chicken thigh are seared in a skillet rather than fried in oil. And with a panko breading, they become voluminous and rich in texture. Opt for a crustless bread for this sandwich, given that the breaded chicken is already crispy. Try a brioche bun that’s pillowy and buttery, and garnish with a spicy pepperoncini pepper mayonnaise.

For an abundant beef sandwich, opt for a rib-eye steak due to the fact that it’s marbled, and therefore rich in flavour. Choose a thick cut so that it’s cooked until perfectly pink on the inside. Garnish with caramelized onions and a quick and easy Béarnaise sauce made with sour cream, mustard, tarragon and chopped pickles. It pairs wonderfully with the beef.

Mortadella is having quite the comeback, and we love it for its richness and its finesse. Given its mild flavour, it needs to be elevated with savoury toppings like a honey, lemon and pistachio garnish. Tie it all together with creamy ricotta, served in a focaccia. This sandwich is a work of art.

You can prepare these jars of pudding in advance and keep them in the refrigerator until they’re ready to be served. The chocolate pudding is topped with whipped cream and berries, as well as a crumble made with chocolate cookie crumbs and melted chocolate. As it congeals, the crumbs remain crispy underneath their chocolatey coating. It’s happiness in a jar!