I make roasted vegetables every single week. I always mix up the veggies, depending on the season and my mood, but cauliflower and sweet potatoes are my my favorite. I love using them to make these Roasted Cauliflower Sweet Potato Chickpea Bowls. I lov…
These hearty bowls feature roasted fajita veggies and halloumi cheese over beans and cilantro-lime rice. This recipe makes an amazing vegetarian dinner! I’m so excited to share…
These hearty bowls feature roasted fajita veggies and halloumi cheese over beans and cilantro-lime rice. This recipe makes an amazing vegetarian dinner! I’m so excited to share this recipe with you and hope the photos speak for themselves. This vibrant meal is almost too delicious for words to capture.
The bowls are a very abstract take on Mexican fajitas, which typically feature strips of bell pepper and onion cooked with steak, served with tortillas and toppings on the side. These roasted fajita veggies offer similar flavor and texture.
Halloumi cheese hails from Cyprus, an island country in the Mediterranean—far, far away from Mexico! I love halloumi because it offers a salty, creamy, chewy and almost meat-like texture once roasted. I’ve used it in place of bacon to make vegetarian BLTs. Conveniently, the veggies and cheese roast in the oven simultaneously on separate pans.
While you can absolutely serve these components with tortillas, I felt that the flavors shined more over black beans and cilantro-lime rice. The recipe for that component comes from my cookbook, Love Real Food. Try the Grilled Veggie Skewers with Avocado Chimichurri Sauce on page 160 once it’s grilling weather outside!
Italian nights are always the best nights! We love making spaghetti, baked ziti, pasta primavera, spaghetti carbonara, cacio e pepe, and more! Manicotti is always a favorite Italian dinner too. Large pasta tubes get stuffed with a rich, cheesy filling …
Our classic Chicken Pot Pie recipe with a traditional pie crust is the BEST and one of our most popular recipes. If you haven’t tried it, add it to your dinner plans ASAP. We also like to make this Chicken Pot Pie with Biscuits because it is SO e…
This vibrant lemony broccoli pesto pasta is quick and easy to make and full of fresh flavors. Your veggies, greens, and pasta…all in one gorgeous dish! ♡ We’re all big fans of this lemony broccoli pesto pasta here in our house for different reasons. Teo, our toddler, loves the vibrant color and has taken to […]
This vibrant lemony broccoli pesto pasta is quick and easy to make and full of fresh flavors.
Your veggies, greens, and pasta…all in one gorgeous dish! ♡
We’re all big fans of this lemony broccoli pesto pasta here in our house for different reasons. Teo, our toddler, loves the vibrant color and has taken to calling this recipe “super-green pasta”, since we have a lot of toddler-talk lately around here about how green veggies help keep our bodies nice and strong. My husband, Barclay, has yet to meet a pesto or broccoli dish that he doesn’t love, so this one was already a hit the first time I even mentioned the idea. And I — currently 38-weeks pregnant and highly motivated to get dinner on the table and off my feet stat, lol — really appreciate how a few easy shortcuts can bring this recipe together in just about 30 minutes of so. Plus, it’s absolutely delicious!!
I highly recommend using a bag of pre-cut refrigerated or frozen broccoli florets here to save you a bit of prep time. Then you can just toss them into the hot pasta water for a quick cook, transfer the broccoli to a food processor while the pasta cooks to purée it into a nutrient- and flavor-packed pesto with fresh spinach, lots of fresh basil, garlic, lemon, Parmesan, pine nuts (or almonds) and olive oil, then combine the sauce with perfectly al dente pasta to create a gorgeous pesto pasta.
It’s a fabulous dish served just on its own, or you’re of course welcome to mix in your favorite cooked protein (such as shrimp, chicken, salmon, Italian sausage) or roasted veggies if you would like. Or if you happen to be craving pasta salad on a nice warm day, this recipe works just as well served chilled instead of hot. Options, options.
However you make this one, I feel certain you’re going to love it as much as we do. So grab some broccoli and let’s make a big batch of pesto pasta together!
Ever tried artichoke in lasagna? If not, you’ve been missing out. This vegetarian recipe is freshly flavored, hearty and cheesy, but not too heavy. It’s a marvelous…
Ever tried artichoke in lasagna? If not, you’ve been missing out. This vegetarian recipe is freshly flavored, hearty and cheesy, but not too heavy. It’s a marvelous option for date night at home or a special Sunday dinner.
This spinach and artichoke lasagna recipe has been one of my personal favorites for nearly a decade, and it has raving reviews. Today, I’m sharing it again with new photos and a step-by-step video. You’ll also find plenty of serving suggestions below to round out your meal.
I originally created this recipe for our friend Scott. He came to the blog looking for a lasagna recipe to cook for his wife, Sara, and I had nothing to offer! This recipe formed the backbone for my Best Vegetable Lasagna and Vegan Lasagna, so if you have enjoyed those, you’ll certainly love this one.
This recipe taught me the beauty of no-boil lasagna noodles, which are so much easier and quicker to work with. It also features a simple, no-cook, diced tomato sauce with basil and garlic that tastes so fresh. Try it, and you’ll see!
This simple roasted carrot soup recipe is made with creamy tahini and topped with crispy za’atar chickpeas. Naturally gluten-free, vegetarian and vegan. If you were to drop by our house at any point during the year and take an impromptu peek in our fridge, I can pretty much guarantee that you would always be greeted […]
This simple roasted carrot soup recipe is made with creamy tahini and topped with crispy za’atar chickpeas. Naturally gluten-free, vegetarian and vegan.
If you were to drop by our house at any point during the year and take an impromptu peek in our fridge, I can pretty much guarantee that you would always be greeted with an impressive amount of carrots.
Carrots with hummus are my husband’s all-time favorite snack, and he regularly swings by Costco to buy huge bags of organic carrots in bulk just to be sure that we never (heaven forbid) accidentally run out. So it’s a given that I’m always set to go whenever a soup recipe calls for a few carrots for mirepoix…or, hey, two pounds of carrots for this roasted carrot soup!
We love this soup in our house because it’s easy to make with a short list of healthy ingredients, including a full pan of carrots that are roasted until perfectly caramelized in the oven and puréed with creamy tahini, veggie broth, lemon juice, and a few simple seasonings. But the best part of this recipe is arguably the za’atar chickpeas that roast alongside the carrots to crispy, earthy, savory perfection. They’re meant to serve as a crunchy topping for the soup, but at least half of the pan typically disappears in our house before they make it to the soup — they’re too irresistible!
We love serving this soup with a big loaf of crusty sourdough or a simple green salad, but go with whatever sounds good. Let’s make some carrot soup!
Our chicken pot pie is one of our most popular recipes. We love reading all of your comments about how much you LOVE the recipe. YAY! We decided to take our famous chicken pot pie recipe and turn it into a soup. You are going to love this com…
This vegetarian cabbage roll soup is filled with protein-rich lentils and all of the delicious flavors you love from traditional cabbage rolls. Naturally gluten-free and vegetarian/vegan. I have yet to meet a cabbage soup I don’t love. But this one has turned into an especially delicious and nostalgic favorite for our family over the past […]
This vegetarian cabbage roll soup is filled with protein-rich lentils and all of the delicious flavors you love from traditional cabbage rolls. Naturally gluten-free and vegetarian/vegan.
I have yet to meet a cabbage soup I don’t love. But this one has turned into an especially delicious and nostalgic favorite for our family over the past few years. ♡
It’s inspired by the Ukrainian cabbage rolls that we learned to make a few summers ago while hosting a mother and daughter who had to flee their country after the war broke out. The language barrier when they arrived meant that the majority of our conversations around the house usually progressed quite slowly, communicating back and forth using Google Translate along with plenty of hand motions and laughter. But we quickly found that one of our favorite ways to connect was simply by cooking in the kitchen together, taking turns introducing one another to some of the traditional dishes we grew up with and loved best. I think they would report that my chocolate chip cookies won the award as their favorite American recipe, haha, but Elena’s homemade cabbage rolls definitely ended up being a new favorite for us.
Her classic combination of cabbage, rice, and veggies rolled up and cooked in a savory tomato sauce always felt like such delicious comfort food. And while Elena loved to make a big batch of traditional pork cabbage rolls for the majority of us around the table, she always lovingly made sure to prepare an extra vegetarian option just for my husband (either with Beyond meat or some sort of legumes), that I honestly ended up enjoying just as much. Steaming the cabbage and assembling each of those individual rolls can be a time-consuming labor of love, though, so we also came to enjoy “soupifying” her recipe. And now, over a year and a transatlantic move later, simmering a big batch of cabbage roll soup has become one of our family’s favorite ways to remember our time together.
We love swapping in protein-rich lentils here in place of meat and seasoning the cozy tomato broth with a hint of smoked paprika and bay leaf. But there are all sorts of creative ways that you can season this soup with various herbs and spices, so feel free to get creative if you’d like! I also like to take the shortcut of steaming up some store-bought frozen brown rice to add to the soup, but you’re welcome to add in your favorite kind of rice, farro, orzo, or whatever grains you prefer. Just don’t forget to finish the soup with a generous squeeze of lemon juice and a sprinkling of fresh herbs to brighten things up. Delicious!!
Whenever I need a super simple meal, I turn to this Creamy White Bean and Spinach recipe. It only takes 20 minutes to make from start to finish and the flavors are incredible! This white bean skillet is made with basic ingredients that I always have in…