Bell peppers become individual dinner portions in Spend With Pennies’ version, filled with beef, Italian sausage, rice and tomato.

A creamy garlic sauce turns seared salmon into a dinner centerpiece.

Apple crisp offers an autumn dessert without the ceremony of a frosted cake.

Red curry paste and coconut milk shape Jennifer Segal’s chicken curry.

Gnocchi give chicken soup a different kind of comfort.

Red kidney beans, andouille and smoked meat give Immaculate Bites’ red beans and rice its substantial character.

Chickpeas take on a rich onion and tomato sauce in Swasthi Shreekanth’s chana masala.

Fermented cabbage kimchi and scallions bring color and character to Maangchi’s kimchijeon.

A layer of mashed potato covers lentils and vegetables in Minimalist Baker’s vegan shepherd’s pie.

Clear broth, chicken, vegetables and egg noodles form the core of Elise Bauer’s soup.

Black beans and pinto beans share the bowl in Cookie and Kate’s vegetarian chili.

Chicken, onion and egg settle over rice in Just One Cookbook’s oyakodon.

A potato side can steal the meal.

Mushrooms deserve more than a supporting role.

A tomato soup recipe that uses chickpeas to create a smooth texture.

Romaine, croutons and Parmesan keep this Caesar salad selection focused.

A simple roasted sweet potato recipe with room to fit several kinds of meal.

A roasted broccoli guide with a clear place in an everyday dinner.

A chickpea and tahini hummus recipe to start a relaxed shared meal.

A basil pesto guide for giving an everyday meal a fresh herbal direction.