Recipe courtesy of Valerie Bertinelli Hearty kale, carrots, radishes, cucumbers, and peppers are tossed in a creamy peanut butter-vinegar-honey-sesame vinaigrette and topped with crispy roasted garbanzo beans and crunchy peanuts. This nutrient-packed salad travels well and eats like a meal, making it an ideal make-ahead lunch for road trips or busy days.

Pork butt is seasoned with cumin and ancho chile, then pressure-cooked in an Instant Pot with beer, orange juice, and lime juice until fall-apart tender, shredded and served with warm tortillas. The Instant Pot transforms a traditionally hours-long braise into a quick-cook weeknight reality without sacrificing any of the rich, citrusy pork flavor.

A playful dessert sundae drizzled with homemade chocolate sauce and a splash of creme de menthe syrup. Topped with fresh raspberries for a refreshing after-dinner treat.

These super-easy, can’t be beat zesty, summery shrimp rolls pack a fresh, herby punch into every buttery, toasted bite.

A versatile fresh salsa made with Roma tomatoes, scallions, cilantro, and lime, divided into two servings. Half is served as classic salsa and the other half is mixed with mashed avocado for instant guacamole.

Crisp iceberg wedges draped in a rich Gorgonzola and sour cream dressing with Roma tomatoes and shatteringly crispy baked pancetta. A steakhouse classic that embraces cheat day with its creamy, indulgent blue cheese dressing.

Lemon vodka, limoncello, and orange liqueur shaken with fresh citrus juices and served in a glass rimmed with citrus-zest sugar. A bright, triple-citrus cocktail that brings a burst of sunshine and laughter to any happy hour.

A classic pumpkin pie with a homemade flaky crust and warmly spiced pumpkin custard filling. A Thanksgiving staple made entirely from scratch.

Delicate branzino fillets baked and topped with a bright citrus gremolata of lemon, orange, and fresh herbs. An elegant, light main course worthy of a French chef guest.

Store-bought tortilla chips spritzed with olive oil and dusted with chile-lime Tajin seasoning, then warmed in the oven. A dead-simple upgrade that makes everyday chips taste homemade.