This vegan tortilla soup by Crowded Kitchen is fresh, flavorful and delicious! With black beans and corn, it's hearty and filling, perfect for a weeknight dinner. It's also super quick and easy to make, with just a few simple steps and about 20 minutes of hands-on work.

Creamy squash and sweet potato purée is the perfect accompaniment to roasted pork or chicken. You can mash the vegetables right in the pot they were boiled in using the ZWILLING XTEND Hand Blender, making clean up easier. The specially designed potato ricer attachment makes quick work of mashing, so glutens aren’t overworked, and mash stays creamy and light.

This no-knead bread is inspired by an original recipe from Jim Lahey, the bread maestro behind New York City’s Sullivan Street Bakery. Even the most intimidated baker can feel confident using Lahey’s method, which requires little work but a bit of time. Cooking this bread in a hot Staub cocotte is ideal, because the steam created in the cocotte creates a crispy crust and a luxuriously soft interior.

In a special MIYK feature, we visited James' grandparents Gina and Jimmy at their home in California. Gina and Jimmy are what we call “typical LA”, both work in the film industry (Disney) and have an interesting background: Jimmy has Mexican roots and Gina’s family is from Italy. The dish they prepared was inspired by Mexico: Grilled chicken tacos with red cabbage, avocado, tomatoes and cilantro – a fresh and light Mexican – Californian classic. Full of protein and healthy vegetables, this is a great dish for all the clean eaters out there.

FROM MICHELLE LOPEZ OF HUMMINGBIRD HIGH Michelle Lopez, of desserts and baking blog Hummingbird High, baked up this recipe by combining three beloved breakfast treats: babka, morning buns, and cinnamon rolls. It involves yeasted bread, which can be intimidating, but if you remember these three guidelines, you’ll be fine. First, do not heat the buttermilk above 110°F. Second, when rolling out the dough, the longer you make your rectangle, the prettier your rolls will be. It doesn’t have to be perfect, but try to make twenty inches work. Lastly, it may seem like a lot of sugar syrup, but be patient and keep brushing the buns until they absorb all of the liquid. This little bit of extra effort gives these buns a whole lotta gooey goodness.

At breakfast the spirits divide - for some coffee is enough on the way to work, while others do not leave the house without a proper meal. However, it is important to pay attention to what you eat, so it is best to make your own breakfast. This honey-coconut porridge is prepared in only 25 minutes and can be stored for several days in the fridge. The porridge is based on oat flakes, a whole grain product with many ballast and mineral substances. The added coconut milk scores with medium-chain fatty acids, which are quickly digested and converted into energy by the body. Finally, cocoa nibs are sprinkled on the porridge as a healthier alternative to chocolate. By processing them from raw cocoa, they contain even more nutrients, valuable magnesium and calcium.