3 ingredient recipes: delicious and easy cooking ideas for lunch, dinner or breakfast!

Great for dinner, savory snacks and delicious desserts, 3 ingredient recipes will feed the family even when you’re short on ingredients in your cupboard. Check out our cooking ideas!

Grilled chicken wings with gochujang and spring onions

Ingredients for 4 servings:

• 1 kg chicken wings
• 1 tablespoon vegetable oil
• 1 teaspoon kosher salt, plus more
• 1/2 teaspoon freshly ground black pepper, plus more
• 150 g gochujang (Korean chili pepper paste)
• 1 spring onion, thinly sliced

Directions:

1. Pat the wings dry with paper towels. In a large bowl, combine wings, oil, 1 teaspoon salt, and ½ teaspoon pepper.
2. Heat a grill pan to medium-high. If necessary, grill the wings in batches over medium-high heat, turning occasionally, until cooked through and skin is crisp and lightly charred.
3. Meanwhile, in a large bowl, whisk together the gochujang and ¼ cup hot water.
4. Place the wings in the bowl of gochujang and toss to coat. Transfer to a serving platter. Garnish with the spring onions, season with salt and pepper and serve immediately.

3 ingredient recipes: Shakshuka

Ingredients for 4 servings:

• 70g olive oil
• 1.5kg fresh pico de gallo, strained
• 1 teaspoon kosher salt, plus more
• 100g crumbled feta
• 6 large eggs
• Freshly ground black pepper

Directions:

1. This is one of the 3-ingredient recipes that are great for both breakfast and dinner. Preheat the oven to 190°C. Heat oil in a large ovenproof skillet over medium-high. Add the pico de gallo and 1 teaspoon salt and cook, stirring occasionally, until tomatoes are very tender and liquid has reduced by three quarters, about 25 minutes. Stir in the feta.
2. Crack the eggs into the pan one at a time and spread evenly over the tomatoes. Season with salt and pepper.
3. Place pan in oven and bake shakshuka until eggs are just set (14-16 minutes). Serve hot in the pan.

Sweet and savory short ribs with teriyaki sauce

Ingredients for 4 servings:

• 1.5 kg beef short ribs on the bone
• Kosher salt, freshly ground black pepper
• 2 tablespoons olive oil
• 270 g prune juice
• 280 g teriyaki sauce

Directions:

1. Preheat the oven to 180°C. Season ribs with salt and pepper. Heat oil in a large ovenproof saucepan over medium-high heat. If necessary, sear the ribs in batches until browned on all sides (8-10 minutes). Place the ribs on a plate.
2. Drain the fat from the pot. Add prune juice, teriyaki sauce and 1 1/2 cups water. Bring to a simmer and return the ribs to the pot. Cover the pot, place in the oven and simmer until the beef is very tender and falls off the bone (2-3 hours).
3. Place the ribs on a platter. Bring the liquid in the saucepan to a boil on the stovetop. Cook uncovered until liquid is reduced to a glaze, 12-15 minutes. Season with salt and pepper and pour over the ribs.

Pesto Grilled Chicken with Peaches

Ingredients for 4 servings:

• 400g store-bought or homemade pesto, divided
• 100g plus 2 tablespoons vegetable oil, divided, plus more for the grill
• 1 3/4 teaspoon kosher salt, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 8 small chicken thighs, bone-in and skin on
• 4 Peaches, halved

Directions:

1. In a medium bowl, whisk together 1 1/2 cups pesto, 1/2 cup oil, 1 teaspoon salt, and 1/2 teaspoon pepper until smooth. Place the chicken in the bowl and slide your hand between the skin and the meat to loosen the skin. Rub half of the pesto mixture under the skin and half on the outside. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or overnight.
2. Heat a grill over medium-high heat, or heat a griddle or cast-iron skillet over medium-high heat. Oil the grid or pan. Season the chicken with the remaining 3/4 teaspoon salt and 1/4 teaspoon pepper. Cover and grill the chicken, skin-side down, until golden and lightly charred (7-9 minutes). Flip and grill until chicken is cooked through. Transfer the chicken on a plate.
3. Brush the peach halves with oil. Reduce the heat to medium-low and grill the peaches, cut-side down, until warmed through, 2-3 minutes.
4. Meanwhile, in a small bowl, whisk together the remaining 1/4 cup pesto and 2 tablespoons oil. Arrange the chicken and peaches on a platter and drizzle over the pesto sauce. Serve with the rest of the sauce.

3 Ingredient Recipes: Peanut Butter Cookies

Ingredients for about 2 dozen cookies:

• 1 large egg
• 220g creamy peanut butter
• 200g sugar

Directions:

1. Arrange racks in top and bottom third of oven; preheat to 180°C. Line 2 rimmed baking sheets with parchment paper.
2. In a medium bowl, beat the eggs with a whisk. Add the peanut butter and sugar and mix with the whisk until the batter is smooth. Using a tablespoon, place mounds of the dough on the parchment-lined baking sheets, about 2 inches apart. Using the tines of a fork, lightly press the tops of the cookies to create a crosshatch pattern. Sprinkle with salt if using. Bake the cookies until golden brown, 10-12 minutes, rotating the pans halfway through the baking time. Place on a wire rack and let cool slightly. The cookies can be baked 3 days in advance. Store in an airtight container at room temperature.