Orzo pasta provides the foundation here for an easy weeknight meal. Roasted delicata squash and kale are tossed with the pasta & salted yogurt. Super easy, so tasty. Also great with other pasta shapes!
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Golden crusted pan-fried beans are made extra special by loading them up with kale, Parmesan, lemon, walnuts, and nutmeg. So many great variations in the comments as well!
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Good bread slathered with a veggie-packed garlic yogurt and finished with a few high impact toppings. If you keep the yogurt on hand, it’s an excellent five minute lunch.
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An all-star, homemade rice pilaf focused on building flavor throughout the cooking process. This one is made with butter, basmati, toasted nuts, caramelized onions and fragrant spices. One pot, so good.
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The tomato soup to make if you have a good blender and a haul of tomatoes. Tomatoes, onions, garlic, and a red pepper are roasted, then seasoned with a touch of smoky paprika. Couldn’t be more simple or flavorful.
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Iced sesame noodles have become a thing in our house in recent years. Cold noodles plus a creamy sesame sauce and a line up of great toppings equals custom bowls everyone loves!
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Let’s make a vegetarian poke bowl! They’re fantastic this time of year because they’re light, clean, filling but not heavy. Made with watermelon poke.
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My favorite squash to roast. Here are seventeen delicata squash recipes to inspire. To get you through the cold months.
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Leveling up lunch ideas with lots of color, clever use of leftovers, and feel-good ingredients. These are two lunchboxes I packed recently.
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A simple and delicious zucchini soup made with potatoes, sautéed onions, and bolstered with spinach. Add a bit of chopped chile for heat if you like. It’s light and healthful, and at the same time creamy textured and plenty tasty.
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When you have an abundance of blueberries, blackberries, raspberries, or huckleberries, this is the berry pie to make. It’s classic, with a juicy, sugar-kissed, mixed berry filling. Pair it with a flaky, all-butter crust and you have the ideal berry pie on your hands.
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If you’ve never cooked with giant beans, now is the time. In this dish baby fennel, plump Greek gigante beans, and sliced lemon tangle with a honey-kissed white wine sauce, all finished with a shower of chopped dill. A perfect side.
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A special ingredient in the coating of this salt and pepper tofu is what makes it extra good. You’re going to want to have it over cold noodles, salads, or as a straight-up snack.
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The bonus part of this roasted broccoli is the creamy tahini under-dressing along with the scallion-peanut sprinkle. Inspired by a sheet pan recipe in Alison Roman’s Dining In, this broccoli is on repeat.
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Everyone can find ingredients to love In this vegetarian take on Niçoise Salad! Beans and artichokes take the place of tuna (or anchovies) here alongside tender potatoes, hard-boiled eggs, cherry tomatoes, and green beans.
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Peach salsa, with its confetti color and big flavor, is a summer favorite. A short ingredient list that allows for early preparation equals perfection on everything from chips to tacos and more.
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A much-loved vegetarian paella recipe. And, for this veg-centric, California-inspired take on the Spanish classic, you don’t need a special pan.
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To make mushroom “scallops” keep your eyes peeled for big mushrooms! So worth it. Slice king oyster mushrooms into scallop-shaped rounds and saute until tender and golden. Toss with a flavor-packed mixture of onions, cherry tomatoes, ginger, garlic, lime and a a special sauce.
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A decadent, crunchy-topped zucchini gratin made from thinly sliced summer squash, potatoes, oregano pesto, and brown-buttered breadcrumbs. It’s all baked at high-temperature until the squash is tender and the top is crunchy. So good!
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If you’re looking for quick, easy and inspired camping recipes to deploy on your next camping trip, you’re in the right place.
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This baked ziti uses ricotta, mozzarella, and creme fraîche to make a bubbly, rich pasta with a hearty, spinach-flecked red sauce loaded with flavor. The creme fraîche keeps things silky, adds dimension, and is a game changer. A family favorite that freezes well and happily feeds a crowd.
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A special roasted cauliflower inspired by Sara Forte’s new cookbook. It’s wildly delicious – loaded with herbs, dates, nuts, roasted red onions and tossed with a tahini dressing.
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This chile-infused blackberry syrup is slow-burning, sweet and spicy, and homemade. Inspired by a recipe in the September 2007 issue of Gourmet Magazine, it’s great in spritzers, over pancakes, in oatmeal, and on and on.
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A special, triple-bean, vegan chili inspired by Jess Damuck’s new cookbook. It’s bold, flavor-packed and uses a technique to achieve the best texture of any chili I’ve eaten. It’s time to schedule a big chili night.
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This incredible citrus rice is flooded with orange juice, flecked with celery and carrots, and boosted with a packet of French onion dip mix.
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