As the saying goes, there’s no time like the present to cook up a delicious meal. But when you’re short on time and long on cravings, what’s a busy foodie to do? Enter Marley Spoon, the meal kit delivery service that brings flavorful, farm-to-table ingredients right to your doorstep. With 20 mouth-watering recipes at your fingertips, we’ve rounded up some of our favorite dishes that are perfect for whipping up on those crazy weeknights when you need a culinary pick-me-up.
From seafood to poultry, pasta to stir-fry, and everything in between, our Marley Spoon recipe collection has got you covered. Whether you’re in the mood for something classic and comforting or adventurous and exotic, we’ve got a dish that’s sure to satisfy your cravings. So grab a fork and let’s dive into the top 20 flavor-packed recipes that are guaranteed to become new favorites.
Garlic Butter Shrimp with Lemon Zest and Quinoa
Brighten up your weeknight dinner routine with this flavorful and nutritious recipe, featuring succulent shrimp smothered in a rich garlic butter sauce, served atop a bed of quinoa and finished with a burst of citrus from lemon zest.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1/4 cup freshly squeezed lemon juice
– 1 tablespoon olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup quinoa, rinsed and drained
– Zest of 1 lemon, for garnish
Instructions:
1. Cook quinoa according to package instructions. Set aside.
2. In a large skillet, melt butter over medium-high heat. Add garlic and sauté until fragrant (30 seconds).
3. Add shrimp and cook until pink and cooked through (2-3 minutes per side). Remove from heat.
4. Stir in lemon juice, olive oil, salt, and pepper.
5. Serve shrimp atop quinoa and garnish with lemon zest.
Cooking Time: 15-20 minutes
Spicy Honey Glazed Chicken with Roasted Sweet Potatoes
Elevate your dinner game with this sweet and spicy combination featuring tender chicken and perfectly roasted sweet potatoes.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup honey
– 1/4 cup soy sauce
– 2 tbsp rice vinegar
– 1 tsp ground ginger
– 1 tsp garlic powder
– 1/2 tsp red pepper flakes (optional)
– Salt and pepper to taste
– 2 large sweet potatoes, peeled and cubed
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together honey, soy sauce, rice vinegar, ginger, garlic powder, and red pepper flakes (if using). Set aside.
3. Season chicken with salt and pepper. Place on a baking sheet lined with parchment paper.
4. Brush the honey glaze evenly over the chicken breasts.
5. Roast sweet potatoes in a separate baking dish with olive oil, salt, and pepper for 20-25 minutes or until tender.
6. Bake chicken for 20-22 minutes or until cooked through.
7. Serve chicken with roasted sweet potatoes.
Cooking Time: Approximately 40-50 minutes
Creamy Mushroom and Spinach Pasta with Parmesan
This comforting pasta dish combines sautéed mushrooms and spinach in a rich and creamy sauce, topped with nutty Parmesan cheese. It’s an easy and satisfying meal perfect for a weeknight dinner.
Ingredients:
– 8 oz pasta of your choice
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 cup fresh spinach leaves
– 2 cloves garlic, minced
– 1/2 cup heavy cream
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add mushrooms and cook until they release their moisture and start browning (5-6 minutes).
3. Add garlic and spinach to the skillet. Cook until spinach is wilted (1-2 minutes).
4. Stir in heavy cream and season with salt and pepper.
5. Combine cooked pasta, mushroom-spinach mixture, and Parmesan cheese. Toss until well coated.
6. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Beef and Broccoli Stir-Fry with Sesame Seeds
A classic Chinese-inspired dish that’s quick, easy, and packed with flavor. This recipe combines tender beef strips, crisp broccoli florets, and nutty sesame seeds in a savory sauce.
Ingredients:
– 1 lb beef strips (sirloin or ribeye)
– 2 cups broccoli florets
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1 tsp soy sauce
– 1 tsp oyster sauce (optional)
– 1/4 cup sesame seeds
– Salt and pepper to taste
Instructions:
1. Cook the beef strips in a pan with 1 tbsp of vegetable oil until browned, about 3-4 minutes. Remove from heat and set aside.
2. In the same pan, add the remaining 1 tbsp of vegetable oil, minced garlic, and broccoli florets. Stir-fry for 2-3 minutes or until broccoli is tender-crisp.
3. Add cooked beef strips back into the pan along with soy sauce and oyster sauce (if using). Stir-fry for an additional minute to combine flavors.
4. Sprinkle sesame seeds over the top and stir-fry for a final 30 seconds.
5. Season with salt and pepper to taste.
Cooking Time: 12-15 minutes
Mediterranean Chickpea Bowl with Tzatziki Sauce
A flavorful and refreshing bowl filled with the comforting warmth of chickpeas, the crunch of cucumber, and the tanginess of Greek yogurt.
Ingredients:
– 1 can chickpeas (15 ounces), drained and rinsed
– 2 medium-sized cucumbers, peeled and grated
– 1/4 cup plain Greek yogurt
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
– 1 tablespoon chopped fresh parsley
– 1 tablespoon crumbled feta cheese (optional)
– 2-3 cups mixed greens or arugula
Instructions:
1. In a large bowl, combine chickpeas, cucumber, garlic, lemon juice, salt, and pepper.
2. Drizzle olive oil over the mixture and toss to coat.
3. In a separate bowl, mix together Greek yogurt, parsley, and feta cheese (if using).
4. Spoon tzatziki sauce on top of the chickpea mixture.
5. Add mixed greens or arugula and serve immediately.
Cooking Time: 15 minutes
Balsamic Glazed Salmon with Asparagus and Couscous
Elevate your dinner game with this flavorful and healthy recipe that combines the richness of balsamic glaze, the tenderness of salmon, and the crunch of asparagus.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/2 cup balsamic vinegar
– 1/4 cup honey
– 2 tbsp olive oil
– 1 lb fresh asparagus, trimmed
– 1 cup couscous
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together balsamic vinegar and honey.
3. Place salmon fillets on a baking sheet lined with parchment paper. Brush the balsamic glaze evenly over both sides of the fish.
4. Toss asparagus with olive oil, salt, and pepper. Spread on the baking sheet alongside the salmon.
5. Bake for 12-15 minutes or until salmon is cooked through and flakes easily.
6. Cook couscous according to package instructions.
7. Serve glazed salmon atop couscous with roasted asparagus and garnish with chopped parsley if desired.
Cooking Time: 20-25 minutes
Thai Coconut Curry with Tofu and Jasmine Rice
This creamy and aromatic curry is a classic Thai dish that’s easy to make and packed with flavor. This recipe combines tender tofu, fragrant jasmine rice, and a rich coconut-based sauce.
Ingredients:
– 1 block firm tofu, cut into small cubes
– 2 cups mixed vegetables (bell peppers, carrots, green beans)
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 2 cups jasmine rice
– 4 cups water
– 1 teaspoon Thai red curry paste
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook jasmine rice according to package instructions.
2. In a large pan, heat oil over medium-high. Add tofu and cook until golden brown, about 3-4 minutes per side. Remove from pan and set aside.
3. In the same pan, add garlic, ginger, and curry paste. Cook for 1 minute, stirring constantly.
4. Pour in coconut milk and bring to a simmer. Add mixed vegetables and cooked tofu. Season with salt and pepper to taste.
5. Serve curry over jasmine rice, garnished with cilantro leaves.
Cooking Time: 20-25 minutes
Pesto Chicken with Roasted Cherry Tomatoes and Farro
A flavorful and nutritious one-pan meal that combines the creamy richness of pesto with the sweetness of roasted cherry tomatoes and the nutty goodness of farro.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 1/4 cup freshly made pesto
– 2 cups cherry tomatoes, halved
– 1 cup cooked farro
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season the chicken with salt and pepper.
3. In a large skillet, heat the pesto over medium-high heat.
4. Add the chicken and cook until browned, about 5 minutes per side.
5. Remove the chicken from the skillet and set aside.
6. Add the cherry tomatoes to the skillet and roast for 10-12 minutes, or until they release their juices and start to caramelize.
7. Serve the chicken with roasted tomatoes and farro. Garnish with fresh basil leaves, if desired.
Cooking Time: 20-25 minutes
Smoky BBQ Pulled Pork with Coleslaw and Cornbread
Get ready to fire up your taste buds with this mouthwatering, slow-cooked pulled pork recipe, served with creamy coleslaw and crumbly cornbread. This classic Southern trio is a match made in heaven!
Ingredients:
– 2 pounds boneless pork shoulder
– 1/4 cup Smoky BBQ Rub (homemade or store-bought)
– 1 cup BBQ sauce (homemade or store-bought)
– 1 tablespoon brown sugar
– 1 onion, sliced
– 4 hamburger buns (for serving)
– Coleslaw ingredients:
+ 2 cups shredded cabbage
+ 1 cup shredded carrots
+ 2 tablespoons mayonnaise
+ 1 tablespoon apple cider vinegar
+ Salt and pepper to taste
– Cornbread ingredients:
+ 1 cup cornmeal
+ 1/2 cup all-purpose flour
+ 1 teaspoon baking powder
+ 1/4 teaspoon salt
+ 1 cup buttermilk
+ 2 tablespoons unsalted butter, melted
Instructions:
1. Preheat your smoker or slow cooker to 225°F.
2. Rub the pork shoulder with Smoky BBQ Rub and place it in the smoker or slow cooker.
3. Cook for 8-10 hours or until the pork is tender and falls apart easily.
4. Mix BBQ sauce, brown sugar, and sliced onion. Pour over the pork during the last 30 minutes of cooking.
5. Prepare coleslaw and cornbread according to your favorite recipe (or use store-bought).
6. Serve pulled pork on hamburger buns with coleslaw and a side of warm cornbread.
Cooking Time: 8-10 hours
Lemon Herb Roasted Chicken with Garlic Green Beans
Brighten up your mealtime with this flavorful and aromatic roasted chicken recipe, paired with a deliciously simple garlic green beans side dish. Perfect for a weeknight dinner or special occasion.
Ingredients:
For the chicken:
– 1 whole chicken (3-4 lbs)
– 2 lemons, juiced
– 2 tbsp olive oil
– 2 tbsp chopped fresh rosemary
– 2 tbsp chopped fresh thyme
– Salt and pepper to taste
For the green beans:
– 1 lb fresh green beans, trimmed
– 2 cloves garlic, minced
– 2 tbsp butter
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, whisk together lemon juice, olive oil, rosemary, thyme, salt, and pepper.
3. Rub the mixture all over the chicken, making sure to get some under the skin as well.
4. Place the chicken in a roasting pan and roast for 45-50 minutes or until cooked through.
5. Meanwhile, toss green beans with garlic, butter, salt, and pepper on a separate baking sheet. Roast for 12-15 minutes or until tender and caramelized.
Cooking Time: Approximately 1 hour
Korean Beef Bibimbap with Pickled Vegetables
Experience the vibrant flavors of Korean cuisine with this hearty and nutritious bibimbap recipe, featuring tender beef, crunchy pickled vegetables, and a savory rice bowl.
Ingredients:
– 1 lb beef (sirloin or ribeye), sliced into thin strips
– 2 cups cooked white rice
– 1 cup mixed pickled vegetables (cucumber, carrot, bean sprouts)
– 2 tablespoons soy sauce
– 2 tablespoons Gochujang (Korean chili paste)
– 2 cloves garlic, minced
– 1 tablespoon sesame oil
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Cook the beef in a pan with sesame oil, garlic, soy sauce, and Gochujang until browned and cooked through.
2. In a separate pan, cook the mixed pickled vegetables over medium heat until warmed through.
3. Assemble the bibimbap by placing a scoop of cooked rice on a plate, followed by the beef and pickled vegetables.
4. Garnish with chopped scallions if desired.
5. Serve immediately and enjoy!
Cooking Time: 20-25 minutes
Vegetable Paella with Saffron and Artichokes
Experience the rich flavors of Spain with this vibrant Vegetable Paella recipe, infused with saffron and artichoke hearts. This classic dish is perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 cup uncooked Arborio rice
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can artichoke hearts, drained and chopped
– 2 cups mixed vegetables (e.g., carrots, zucchini, green beans)
– 2 teaspoons saffron threads, soaked in 2 tablespoons hot water
– 4 cups vegetable broth
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, 3-4 minutes.
2. Add bell pepper and cook for an additional 2 minutes.
3. Add rice, artichoke hearts, mixed vegetables, saffron mixture, and broth. Stir to combine.
4. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until liquid is absorbed and rice is tender.
5. Season with salt and pepper to taste. Garnish with parsley if desired.
Cooking Time: 25-30 minutes
Moroccan Spiced Lamb with Apricots and Couscous
This hearty dish combines tender lamb, sweet apricots, and aromatic spices, served atop fluffy couscous. A perfect blend of East meets West flavors.
Ingredients:
– 1 pound boneless lamb shoulder, cut into 2-inch pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground turmeric
– Salt and pepper, to taste
– 1 cup dried apricots, chopped
– 1 cup chicken broth
– 1 cup couscous
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat oil over medium-high. Add lamb and cook until browned, about 5 minutes. Remove from heat.
3. Add onion and garlic to the skillet; cook until softened, about 3 minutes.
4. Stir in cumin, coriander, cinnamon, turmeric, salt, and pepper. Cook for 1 minute.
5. Add lamb back into the skillet and stir to coat with spice mixture.
6. Transfer to a baking dish and add apricots, chicken broth, and couscous. Cover with aluminum foil.
7. Bake for 2 hours or until lamb is tender.
8. Remove foil and bake an additional 15 minutes.
9. Serve hot, garnished with parsley if desired.
Cooking Time: 2 hours 15 minutes
Cajun Shrimp and Sausage Skillet with Bell Peppers
Add some spice to your weeknight dinner routine with this flavorful one-pot wonder. This Cajun-inspired skillet combines succulent shrimp, savory sausage, and crunchy bell peppers for a hearty and satisfying meal.
Ingredients:
– 1 lb large shrimp, peeled and deveined
– 1 lb smoked sausage, sliced
– 2 large bell peppers (any color), sliced
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 tsp Cajun seasoning
– 1/2 tsp paprika
– Salt and pepper, to taste
– 2 tbsp olive oil
Instructions:
1. Heat the olive oil in a large cast-iron skillet over medium-high heat.
2. Add the sausage and cook until browned, about 5 minutes. Remove from skillet.
3. Add the bell peppers and onion to the skillet; cook until tender, about 5 minutes.
4. Add the garlic, Cajun seasoning, and paprika. Cook for 1 minute.
5. Add the shrimp and cooked sausage back into the skillet. Stir to combine.
6. Cook until the shrimp are pink and fully cooked, about 2-3 minutes.
7. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Teriyaki Glazed Tofu with Stir-Fried Vegetables
This recipe combines crispy pan-seared tofu with a sweet and savory teriyaki glaze, served alongside a colorful medley of stir-fried vegetables. Perfect for a quick and satisfying dinner!
Ingredients:
– 1 block firm tofu, drained and cut into cubes
– 1/2 cup teriyaki sauce
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 2 teaspoons vegetable oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 bell pepper, sliced
– 1 cup broccoli florets
– Salt and pepper to taste
– Sesame seeds and chopped green onions for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together teriyaki sauce, soy sauce, and brown sugar.
3. Pan-fry tofu cubes in 1 tablespoon of vegetable oil until golden brown, about 5 minutes per side. Drain on paper towels.
4. In the same pan, add remaining 1 tablespoon of vegetable oil and sauté onion, garlic, bell pepper, and broccoli until tender-crisp, about 3-4 minutes.
5. Brush teriyaki glaze over tofu cubes and stir-fried vegetables.
6. Serve immediately, garnished with sesame seeds and chopped green onions if desired.
Cooking Time: 20-25 minutes
Herb-Crusted Pork Chops with Apple Chutney
Elevate your pork chops with a flavorful herb crust and a tangy apple chutney, perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 4 pork chops (1-inch thick)
– 2 tbsp olive oil
– 2 tbsp chopped fresh rosemary
– 1 tsp dried thyme
– 1 tsp garlic powder
– Salt and pepper to taste
– 1 large apple, peeled and diced
– 1/4 cup apple cider vinegar
– 1 tbsp honey
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together olive oil, rosemary, thyme, garlic powder, salt, and pepper.
3. Brush the herb mixture evenly onto both sides of the pork chops.
4. Heat a large skillet over medium-high heat and sear the pork chops for 2-3 minutes per side.
5. Transfer the pork chops to a baking sheet and bake for 15-20 minutes or until cooked through.
6. Meanwhile, combine apple, apple cider vinegar, honey, and parsley in a small saucepan. Simmer over medium heat until the apples are tender.
7. Serve the pork chops with the warm apple chutney spooned on top.
Cooking Time: 25-30 minutes
Roasted Butternut Squash Soup with Sage Croutons
Roasted Butternut Squash Soup with Sage Croutons: A warm and comforting fall favorite, elevated by the earthy flavor of sage and crispy texture of croutons.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– 1/4 cup breadcrumbs
– 2 tablespoons butter
– 2 tablespoons chopped fresh sage
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss squash, onion, garlic, and olive oil on a baking sheet; roast for 30-40 minutes or until tender.
3. Scoop roasted squash into a blender or food processor with broth, cream (if using), salt, and pepper; puree until smooth.
4. Heat butter in a skillet over medium heat; add breadcrumbs and cook, stirring frequently, until golden brown.
5. Stir in chopped sage; serve croutons on top of soup.
Cooking Time: 45-50 minutes
Servings: 4-6
Black Bean and Corn Quesadillas with Avocado Crema
This flavorful recipe combines the creaminess of avocado crema with the savory goodness of black beans, corn, and melted cheese inside crispy tortillas.
Ingredients:
– 1 cup cooked black beans
– 1 cup frozen corn kernels, thawed
– 2 tablespoons olive oil
– 4 large tortillas
– 1 cup shredded Monterey Jack cheese (divided)
– 1/2 red onion, diced
– Salt and pepper to taste
– Avocado crema (see below for recipe)
Instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. In a bowl, mix together black beans, corn kernels, and olive oil.
3. Place a tortilla in the skillet and sprinkle with half of the cheese. Add about 1/4 cup of the bean and corn mixture on one half of the tortilla.
4. Fold the tortilla in half to enclose the filling.
5. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
6. Flip and cook the other side for another 2 minutes.
7. Repeat with remaining ingredients.
Avocado Crema:
– 2 ripe avocados, mashed
– 1/2 lime, juiced
– 1 minced garlic clove
– Salt to taste
Mix all ingredients together in a bowl until smooth. Serve on top of quesadillas.
Cooking Time: 10-12 minutes per batch of 4 quesadillas.
Greek-Style Stuffed Peppers with Feta and Olives
Greek-Style Stuffed Peppers with Feta and Olives: A flavorful twist on traditional stuffed peppers, this recipe combines the savory taste of feta cheese and briny olives with the sweetness of roasted bell peppers.
Ingredients:
– 4 large bell peppers, any color
– 1/2 cup cooked rice
– 1/2 cup crumbled feta cheese
– 1/4 cup pitted green olives, sliced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes. Place them in a baking dish.
3. In a bowl, mix cooked rice, feta cheese, olives, garlic, salt, and pepper.
4. Stuff each pepper with the rice mixture, filling to the top.
5. Drizzle olive oil over the peppers and cover with aluminum foil.
6. Roast for 30 minutes. Remove foil and continue roasting for an additional 15-20 minutes, until bell peppers are tender.
Cooking Time: 45-50 minutes
Maple Dijon Glazed Chicken with Roasted Brussels Sprouts
This sweet and savory dish combines the richness of maple syrup with the tanginess of Dijon mustard, all wrapped up in a crispy chicken package. Paired with roasted Brussels sprouts, this recipe makes for a delicious and satisfying meal.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup pure maple syrup
– 2 tbsp Dijon mustard
– 2 tbsp olive oil
– 1 tsp dried thyme
– Salt and pepper to taste
– 1 lb Brussels sprouts, trimmed
– 2 cloves garlic, minced
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together maple syrup, Dijon mustard, and olive oil.
3. Season chicken breasts with salt, pepper, and thyme.
4. Brush the glaze on both sides of the chicken breasts.
5. Roast in the preheated oven for 25-30 minutes or until cooked through.
6. Toss Brussels sprouts with garlic, salt, and pepper. Roast in a separate pan at 400°F (200°C) for 20-25 minutes or until tender.
Cooking Time: 45-55 minutes
Summary
Looking for quick and delicious meal ideas for busy weeknights? Marley Spoon has got you covered! With 20 flavorful recipes, you’ll never have to sacrifice taste for time again. From Garlic Butter Shrimp with Lemon Zest and Quinoa to Moroccan Spiced Lamb with Apricots and Couscous, there’s something for every palate. These easy-to-make dishes are perfect for a weeknight dinner that will leave everyone satisfied. Whether you’re in the mood for seafood, meat, or veggies, Marley Spoon has got you covered with these 20 mouthwatering recipes.
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