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Asparagus, Arugula, and Feta Breakfast Frittata

Fast, healthy, and stunning on the table, this crowd-pleasing frittata is the ultimate high-protein Easter brunch. Creamy ricotta gives the eggs a silky richness, while bold feta and fresh spinach pair beautifully with tender ribeye steak

An overhead shot of pile of burritos and Pre ground beef

Breakfast Burritos with Chorizo Spiced Ground Beef

These protein‑packed breakfast burritos layer chorizo‑style seasoned ground beef with scrambled eggs, oven‑crispy potatoes, shredded Chihuahua cheese and bright cilantro on large flour tortillas. Quick to assemble and freezer‑friendly, the recipe yields 10 full‑size burritos — perfect for meal prep and busy mornings.

America's summer fling with steak is still growing strong — Pre Brand's new survey shows 78% of grillers plan to cook as much or more steak

Nation’s #1 Selling Better-For-You Steak Brands Keeps Grills

An overhead shot of steak with a salsa and grilled lemons.

New York Strip Steak with Salsa Verde

Anchovies bring the magic, brown sugar brings the char—this steak brings it all together. Don’t fear the anchovies — they’re the secret to deep, savory magic in this bright Italian-style salsa verde (think herbs, not jalapeños). A touch of brown sugar on the steak caramelizes into an irresistible charred crust, making every bite smoky, sweet, and full of flavor.

A lunch box with 4 sections that have vegetables and crackers and a ramen soup in a thermos with meatballs.

Teriyaki Meatball Ramen Lunch Bowl

These teriyaki beef meatballs turn instant ramen into a hearty, flavor-packed bowl (or thermos!). Make a big batch, freeze the extras, and you’ve got a quick, school-lunch or weeknight-dinner upgrade ready whenever you need it.

Plate of kabobs and cucumbers with red onion.

Mishkaki Kabobs with Grilled Lemons and Cucumber Salad

Mishkaki—East Africa’s take on skewered, marinated beef—packs a fragrant punch with garlic, ginger, and warm spices. Adjust the fresh chili to suit your heat preference, then pair the tender, charred kabobs with a cool cucumber salad and smoky grilled lemons for the perfect flavor balance. This recipe makes extra ponzu sauce, that you can save for another use. It keeps in the fridge for up to 1 week.