These are the dinner recipes that we at feedfeed always keep in our back pockets and make in our home kitchens at least once a month. Enjoy & happy cooking!
Veggie Noodles!
Fast, convenient, and a great way to get the family to eat more vegetables! If you don't have a spiralizer, you can make zucchini and summer squash noodles by hand with a vegetable peeler.
Veggie Noodle Ramen
Click the image for a video tutorial on how to make this and get the original feedfeed recipe here.
Julie (Co-Founder): When I need dinner fast I make some version of the above ramen. I always use whatever local, seasonal veggies I have on hand . Sometimes I will spiral them, but if I'm short on time a quick dice works as well. I'll serve it over soba noodles or brown rice. In terms of protein again I use what i have on hand - chicken, scallops (I always have bay scallops in the freezer that we harvest, vacuum seal and freeze when the season opens) or tofu.
Here are two more of our favorite veggie noodle recipes:
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The Incredible Egg
No matter what happens in your day, there is always time to fry an egg!
Lena (Social Media Coordinator) - My Back Pocket Dinner is an omelette (I have chickens so there are always eggs around). I sauté whatever veggies I have - usually mushrooms and leeks with a green depending on the season (spinach, spring rabe or kale from my garden). Plus always a cheese, soft goat or Jarlsberg depending on my mood.
Two more easy egg recipes:
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Dinner = Healthy Bowls!
When in doubt, pile everything into a bowl. A great way to reinvent leftovers!
Kristie (Community Manager): My back pocket weeknight dinner is a Spicy Black Bean or Chickpea Bowl. I sauté onions with cherry tomatoes, sliced peppers and garlic. I season that mix with salt, pepper, cumin, chili powder and some harissa paste and cook it until the tomatoes blister. Then I stir in a big can of black beans (or chickpeas) to warm through and serve the whole thing over a bowl of quinoa or rice, or even over a big bed of spinach or kale. If I'm feeling like a splurge I dollop that mixture on top of a tray of tortilla chips, top with some strong cheddar cheese and broil them in the oven for some epic nachos. I usually make enough to have leftovers for the next night and just switch up how I serve it so it's dinner for two nights in one go!

Lexi (Assistant Food Editor): When I’m super short on time & not that hungry, I simply roast a sheet pan of whatever organic seasonal veggies I have on hand (broccoli, zucchini, usually some kind of potato, etc) & a head of garlic at 375-400˚ F with a drizzle of avocado or olive oil and salt & pepper. Then I make a quick tahini sauce with tahini, lemon juice, salt, pepper, olive oil and 1-2 cloves of the roasted garlic to eat with the veggies. I usually toss the veggies with leftover grains and drizzle the whole thing with the tahini sauce.
Two more great Dinner Bowl Recipes:
Versatile Vinaigrette
Sometimes all you need is a really good dressing...
Kevin (Director Brand Partnerships)- My back pocket recipe is always a go-to vinaigrette - 1/4 cup acid (lemon juice, champagne vinegar etc.) 1/2 cup olive oil, salt, pepper and about 1/2 teaspoon honey. Toss in a handful of minced fresh herbs and you're ready to go. I toss greens with this, slather on grilled chicken or dress grain salads with it. Perfect way to perk up anything that needs that little extra oomph.
Looking for a great way to Use a Go-To Vinaigrette? Try our Spring-Inspired Pizza!
Feedfeed Spring Inspired Pizza with Asparagus, Peas and Lemon Roasted Garlic Vinaigrette
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Clean Out the Fridge Stir-Fry
The key to the perfect stir fry? Make sure you prep your veggies, aromatics (like ginger, garlic and scallions), protein and sauce ahead so when it's time to cook you have everything within reach. Plus, don't be afraid to get the wok scorching hot!
Molly (Senior Food Editor): My go-to dinner is lettuce wraps. I stir-fry whatever veggies I have in the fridge with a little ginger, garlic and chili-garlic paste. I'll add a grain (usually whatever is leftover) and whatever protein I happen to have in the fridge/freezer. I usually use organic ground pork, but sometimes tofu if I'm being good. When the meat is cooked I season the whole thing with a little soy sauce and a drizzle of sesame oil and serve it in lettuce cups. The leftovers are great over greens the next day for lunch!

Madeline (Brand Partnerships Coordinator): I simply stir fry whatever veggies I have in the fridge, along with scallions, onions and/or garlic. For protein, I usually use tofu or chicken. Season it with soy sauce and top with sesame seeds and serve it with steamed white rice or soba noodles!
Here are two similar stir-fry recipes to try:
Crowd Pleasing Pasta
It's hard to go wrong with a comforting bowl of pasta. For an easy weeknight meal, use our one pot pasta technique. You cook the pasta in protein rich bone broth and stir it constantly (think: low maintenance risotto) until all the liquid has been absorbed. Our recipe calls for butternut squash, but you could swap it for sweet potato or skip it and add fresh peas or asparagus when you stir in the chopped kale!
Feedfeed One Pot Bone Broth Pasta
Allison (Partnerships): Mine is one pot pasta made with low sodium chicken broth and whatever fresh herbs & greens I have on hand, pine nuts, poached eggs for protein and either freshly grated parm or (yes) a little butter.
Two More Great One Pot Pasta Recipes:
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