Blanched kale layered with seared chicken and artichoke hearts in a light milk-broth sauce, broiled with a crispy panko and Parmesan topping. A lighter, cleaner spin on a comfort-food casserole that satisfies without weighing you down.

Val's Fresh Tomato & Angel Hair Pasta is the ultimate 15-minute meal! Light, flavorful, and made with juicy vine tomatoes, garlic-infused olive oil, parmesan, and fresh basil. Save this easy weeknight Italian pasta recipe for busy nights!

Tempered white chocolate is spread across parchment and studded with bright green pistachios, ruby-red dried cranberries, and a scattering of flaky sea salt. This simple, no-bake confection delivers a satisfying sweet-salty crunch while adding pops of festive color to the spread.

Fresh strawberries muddled with lemon juice, vodka, and elderflower liqueur, topped with sparkling club soda. A pretty, fizzy cocktail that sets a festive, welcoming mood when friends come together.

This cozy miso soup is one of those bowls that instantly makes you feel cared for; warm, nourishing, and full of beautiful textures from all the veggies and mushrooms. It comes together so quickly, but tastes like you spent the whole afternoon letting the flavors mingle.

Crispy French bread rolls spread with tarragon-cornichon mayo and filled with leftover beef bourguignon, lettuce, and tomato.

Toasted baguette rounds are piped with herbed chevre blended with chives, parsley, and lemon zest, baked until warm, then crowned with fresh raspberries and a honey-balsamic drizzle. These jewel-toned bites offer a perfect balance of creamy tang, fruity sweetness, and crisp bread.

On Friday, March 27 at 6pm ET Val and Sophie did a live cook-along with this wonderful take on Beef and Broccoli.

A buttery food processor shortbread crust is spread with tangy rhubarb jam and topped with an oat crumble spiced with allspice and cinnamon, then baked until golden and bubbling. These rustic, crumbly bars capture the tart essence of spring rhubarb in a portable, crowd-pleasing dessert.

Thin zucchini slices are blanched until pliable, rolled around a ricotta-herb-mozzarella filling, nestled into marinara sauce, and baked at 400°F until bubbly. These elegant vegetable rolls offer all the comfort of traditional rollatini while keeping things lighter with zucchini standing in for pasta.