10 Cold, Quick Noodle Salads for the Hungry, Hurried & Hot

If I could, I’d eat a bowl of cold noodle salad every noon and night till the fall winds cometh.

Noodles are the softest, squiggliest landing pads for a variety of summer vegetables (not to mention all sorts of cubed cheeses and salty fridge accessori…

If I could, I'd eat a bowl of cold noodle salad every noon and night till the fall winds cometh.

Noodles are the softest, squiggliest landing pads for a variety of summer vegetables (not to mention all sorts of cubed cheeses and salty fridge accessories, like capers, olives, and anchovies). Add a heap of noodles to July tomatoes slicked with olive oil and suddenly, you've got a meal, not a snack. (Add a spoonful of chili paste and suddenly, you're a little chef.)

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15 Make-Ahead Breakfasts for Busy Mornings & Full Bellies

Whether you’re a morning person or battle the snooze button every day, breakfast can throw us all for a loop. Maybe there’s an early morning trip to the grocery store or you do an extra-long online yoga class, then you’re halfway through feeding the ca…

Whether you’re a morning person or battle the snooze button every day, breakfast can throw us all for a loop. Maybe there’s an early morning trip to the grocery store or you do an extra-long online yoga class, then you’re halfway through feeding the cat and before realizing it’s time for work, school, or some other activity that seems more pressing than a meal. Still, running late shouldn’t mean you have to skip breakfast: There are in fact plenty of make-ahead breakfasts that are easy to assemble a couple days ahead, or even just the night before.

That’s right, I’m talking about those handy, make-ahead meals that take just minutes to heat up or scarf down. Here, I’ve gathered 15 of our best ready-before-you-are breakfasts. Oh, and snoozers: You’re welcome for those few extra minutes of sleep.

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Nut Roast

This Nut Roast recipe is packed with a deliciously sweet and savory blend of nuts, veggies, lentils, dried fruit and fresh herbs.  Easy to prep in advance, and delicious served with cranberry sauce and/or gravy! Friends, have you ever tried making a nut roast before? I was admittedly unfamiliar with this traditional vegetarian dish until […]

This Nut Roast recipe is packed with a deliciously sweet and savory blend of nuts, veggies, lentils, dried fruit and fresh herbs.  Easy to prep in advance, and delicious served with cranberry sauce and/or gravy!

Nut Roast

Friends, have you ever tried making a nut roast before?

I was admittedly unfamiliar with this traditional vegetarian dish until my British friend, Catherine, served us her famous nut roast for dinner a few months ago…and everyone around the table could not stop raving about how delicious it was!  We seriously could not get enough of this sweet, savory, hearty, and flavor-packed vegetarian “roast”! ♡

My first question to Catherine, of course, was what sorts of delicious ingredients were hiding in her beautiful confetti-ed loaf.  As she explained, there are about a million ways to make British-style nut roasts, but they are traditionally made with a base of chopped nuts, veggies and lots of herbs, plus sort of hearty ingredient added in to give the loaf some texture (such as lentils, rice, grains, oats, torn bread, or various types of flour blends), as well as whatever extra dried fruits or fun seasonings the cook feels like adding in.  The best nut roasts seem to strike the perfect balance between sweet and savory.  And when served with cranberry sauce (a must, according to Catherine) and/or some savory vegetarian gravy, I’m telling you, this dish will be a showstopper with vegetarians and meat-eaters alike!

The brilliance of nut roasts is that they are also easy to make ahead of time and require very little oven space.  So since they happen to be a traditional holiday food in the UK, and so many of us were already planning to cook smaller holiday meals this year, I thought that this would be the perfect week to share this recipe.

Catherine’s favorite nut roast is based off of a recipe from Deliciously Ella, made with lots of fresh sage, rosemary, mushrooms and dried apricots, which my husband and I absolutely loved.  We’ve since tinkered around with the recipe a bit and added in some lentils for extra protein, as well as a generous hint of orange juice and zest, which pairs deliciously with the other ingredients and tastes extra-festive this time of year.  I’ve also kept this recipe gluten-free, and given the option to use either traditional eggs or flax eggs as a binder, if you would like to make the recipe vegan.  As I explain below, the types of nuts/seeds, veggies and legumes here are also quite flexible, so please feel free to tinker around with the ingredients and make this nut roast recipe your own.

Bottom line, my husband and I can’t believe that it took us this long to be introduced to nut roasts.  But we are now full-on fans, and look forward to making them a tradition in our house for the occasional “Sunday roasts” and the holiday dinners.  Big thanks to Catherine and some of our other British friends here in Barcelona for all of the great tips and inspiration for this recipe.  I really think you all are going to love it!

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Maple Cranberry Sauce

This delicious Maple Cranberry Sauce recipe is quick and easy to make in about 15 minutes, it’s naturally sweetened with maple syrup, and easy to customize with any of your favorite add-ins. Anyone else trying to cut down on refined sugar for Thanksgiving this year? Give this simple maple cranberry sauce recipe a try! ♡ It’s […]

This delicious Maple Cranberry Sauce recipe is quick and easy to make in about 15 minutes, it’s naturally sweetened with maple syrup, and easy to customize with any of your favorite add-ins.

Maple Cranberry Sauce Recipe

Anyone else trying to cut down on refined sugar for Thanksgiving this year?

Give this simple maple cranberry sauce recipe a try!

It’s naturally sweetened with real maple syrup (or you’re welcome to sub in honey, coconut sugar, or any other favorite natural sweeteners).  It super quick and easy to make in just 15 minutes.  And it’s also a great recipe to make ahead of time and reheat on Thanksgiving, if you’d like to prep it days (or weeks) in advance.

I like to keep my cranberry sauce pretty simple and typically just add in the zest and juice of a fresh orange to complement those tart cranberry flavors.  But I’ve included ideas below for lots of other fun ingredients that you can add in.  So please feel free to get creative and customize your own cranberry sauce recipe however you might like!

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Mushroom Gravy

This make-ahead mushroom gravy recipe is naturally vegetarian (and vegan) and full of the best, rich, savory flavors. Last year for our big Friendsgiving dinner, I whipped up an improvised vegan gravy recipe to serve to our plant-based friends in the group, as an alternative to my traditional gravy made from turkey drippings.  And as […]

This make-ahead mushroom gravy recipe is naturally vegetarian (and vegan) and full of the best, rich, savory flavors.

Mushroom Gravy In Saucepan

Last year for our big Friendsgiving dinner, I whipped up an improvised vegan gravy recipe to serve to our plant-based friends in the group, as an alternative to my traditional gravy made from turkey drippings.  And as it turns out, the vegan gravy totally stole the show that evening.  Everyone around the table absolutely loved this mushroom gravy!

So this Thanksgiving, I wanted to be sure and share the recipe with you all too. ♡

This vegan gravy is made with a simple base of mushrooms, onions, garlic, veggie stock, thyme, and butter (or vegan butter).  But to add in some extra depth of flavor, I deglazed the pan with a generous splash of white wine (or brandy or bourbon would also be delicious) and also added in a spoonful of miso paste (or you could use a dash of soy sauce) for extra umami goodness.  And together, all of those savory ingredients combined to make a full-flavored gravy that arguably rivals any meat-based gravy I’ve ever tried — no turkey required!

The other big bonus with this mushroom gravy recipe is that it’s easy to make up to a few days ahead of time, which comes in very handy if you happen to be serving it around the holidays.  I’ve also included options below if you would like to make your gravy gluten-free or alcohol-free, plus tips for how to make your gravy more creamy if you would like.  And while I happen to love the hearty mushroom chunks in this gravy, you are of course totally welcome to purée yours if you prefer a silky smooth gravy too.

Let’s make some!

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Green Goddess Feta Dip

This Green Goddess Feta Dip recipe is packed with tons of fresh herbs, creamy avocado, and lots of tangy lemon and feta.  Serve it up with crusty bread, veggies, crackers or any of your favorite dippers! Anyone else’s herb garden completely out of control by this point in the summer?! Time to make some herb-loaded […]

This Green Goddess Feta Dip recipe is packed with tons of fresh herbs, creamy avocado, and lots of tangy lemon and feta.  Serve it up with crusty bread, veggies, crackers or any of your favorite dippers!

Green Goddess Feta Dip

Anyone else’s herb garden completely out of control by this point in the summer?!

Time to make some herb-loaded green goddess dip! ♡

This recipe is totally inspired by Melissa Clark’s famous Greek Goddess Dip, famously made with a zillion herbs, feta and mayo-yogurt base.  The first time that I tried it at a friend’s house earlier this summer, I was instantly hooked by its irresistible blend of tangy, creamy, ultra-fresh flavors.  But after making it a few more times this summer and playing around with the ingredients a bit, we found that we loved it even more when kicked up a notch with some extra feta and lemon, a subtle kick of Dijon, and a creamy avocado base (instead of mayo and yogurt).

It is seriously the perfect recipe to use up extra herbs that may be hanging out in your garden or crisper drawer.  And while we mostly just devour it as a dip in our house (especially with crusty bread and veggie sticks), it also works great as a spread that you can add to burgers, sandwiches, pitas and more.

If you’re looking for a new summery dip to add to your repertoire, you’ve gotta try this one!
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Greek Fava (Yellow Split Pea Dip)

This Greek Fava (Yellow Split Pea Dip) recipe tastes refreshingly light, lemony and zesty, and is perfect for serving with pita bread or any of your favorite dippers. A few years ago when we visited Greece for the first time, Barclay and I fell hard for the country’s delicious mezze.  But especially…all of those mezze […]

This Greek Fava (Yellow Split Pea Dip) recipe tastes refreshingly light, lemony and zesty, and is perfect for serving with pita bread or any of your favorite dippers.

Greek Fava (Yellow Split Pea Dip)

A few years ago when we visited Greece for the first time, Barclay and I fell hard for the country’s delicious mezze.  But especially…all of those mezze dips.  From their famous tzatziki (creamy cucumber dip), to tirokafteri (spicy feta dip), to melizanosalata (eggplant dip), to skordalia (garlic dip), to hummus and beyond, we ordered as many dips as possible on that trip and literally enjoyed every single one.  But one of our faves was the famous Santorini specialty…

…fava. ♡

Contrary to what you might think from the name, Greek fava is not made from fava beans (broad beans).  Instead, the word fáva (φάβα) in Greek actually refers to yellow split peas, which are cultivated on the island of Santorini and are the starring ingredient in this yellow split pea dip.

The first time we tried Greek fava, I turned to Barclay and said, “It tastes like lemony lentil soup…but in a dip!”  Which I suppose basically sums up why I loved this dip so much.  Our servers explained that it was actually incredibly easy to make by simmering the yellow split peas with onion, garlic, and a few simple seasonings, then puréeing the mix with good quality olive oil and fresh lemon juice.  The result is an irresistibly light and lovely dip that tastes great with warm pita or any other dippers that sound good.  And as a bonus, it’s also naturally gluten-free and vegan and a breeze to make!

So if you’re a fellow dip-lover who also happens to be a major fan of lentil soup, I say it’s definitely time to give fava a try.

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Baba Ganoush

This Baba Ganoush recipe is easy to make, perfect for dipping or spreading, and full of the best rich and zesty flavors. It’s no secret here on the blog that I’ve always been a bit on the fence when it comes to my feelings about eggplant. But, when it’s roasted and mixed into a stellar […]

This Baba Ganoush recipe is easy to make, perfect for dipping or spreading, and full of the best rich and zesty flavors.

Baba Ganoush

It’s no secret here on the blog that I’ve always been a bit on the fence when it comes to my feelings about eggplant.

But, when it’s roasted and mixed into a stellar batch of baba ganoush…count me in. ♡

Barclay and I are mega fans of this classic Lebanese dip and love making it on repeat this time of year (when eggplant season is at its peak!) to always have on hand in the fridge when the craving strikes.  Most of the time, we love simply serving baba ganoush as a dip, with a side of fresh pita, na’an, crackers, fries, veggie sticks, or any other random ingredients that sound fun for dipping.  We also love using it as a spread, and adding it to all kinds of sandwiches, wraps, pitas and even burgers.  We’ve also found that leftovers can also be whisked into a simple salad dressing with a bit of extra oil and seasoning, or stirred into soups and stews to add some extra flavor, or even spread onto pizzas as an eggplant-y topping that is downright delicious.  Basically, the sky’s the limit when you have a batch of good baba ganoush on hand!

That said, after sampling dozens of different baba ganoush recipes at restaurants over the years, I’ve come to learn that I prefer mine the same way that I prefer my hummus — full-flavored with generous amounts of tahini, lemon juice, garlic and cumin added in.  I also especially love it when baba ganoush is made with smoky eggplant that has been charred on the grill.  But unfortunately, we’re not allowed to have a grill or a gas stove here in our little flat in Barcelona, so I’ve included options below for how to make this recipe either on the grill or roasted in the oven.  This recipe is ripe for tweaking, though, so please feel free to tinker around with the ingredient amounts and make yours as garlicky, lemony, tahini-y, salty, creamy or chunky as you prefer.

If you love baba ganoush, this is the time of year to make it while eggplant season is at its peak.  So pick some up the next time you are at the farmer’s market, and let’s make a quick batch together!

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Your New Favorite Salad Has Ham, Cheese & Buttered Bread

It’s the end of the long workday (or the start of an extra-long week) and we’re hungry. Like, “can’t-think-straight” hungry. Luckily, Food52 contributor EmilyC wants to do all the thinking for us. In Dinner’s Ready, her monthly column on weeknight wond…

It's the end of the long workday (or the start of an extra-long week) and we're hungry. Like, "can't-think-straight" hungry. Luckily, Food52 contributor EmilyC wants to do all the thinking for us. In Dinner's Ready, her monthly column on weeknight wonders, she shares three simple, flavor-packed recipes that are connected by a single idea or ingredient. Stick with Emily, and you'll have a good dinner on the table in no time. Today, three hearty, make-ahead salads to eat on the porch, in the park, anywhere.


If you’re like me, you’ve found yourself in a cooking rut at least once, if not a hundred times over, during this pandemic. I often find that my best laid dinner plans vaporize at the end of a long work day, when all I want to do is get outside and remind myself that it’s August (not March!). Even take-out—an exciting treat at first—has lost its allure.

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Quick Peanut Soba Noodles

These chilled peanut soba noodles are tossed with veggies, fresh herbs and an irresistible peanut sauce…and ready to go in just 20 minutes! Baby, it is hot outside this August here in Barcelona!  We’ve basically been eating salads, salads and more salads lately, to try and beat the summer heat.  But this impromptu (cold!) noodle salad […]

These chilled peanut soba noodles are tossed with veggies, fresh herbs and an irresistible peanut sauce…and ready to go in just 20 minutes!

Quick Peanut Soba Noodles

Baby, it is hot outside this August here in Barcelona!  We’ve basically been eating salads, salads and more salads lately, to try and beat the summer heat.  But this impromptu (cold!) noodle salad also ended up being a surprise fave in our house this month, so I wanted to pop on and share the recipe with you today…

…because I’m pretty sure these peanut soba noodles are exactly what we all need right now. ♡

I mean, it’s pretty much a given that I will be an instant fan of any dish that involves a good peanut sauce.  (And this one is amazing!)  But I’m especially partial to these peanut soba noodles because they are tossed with a quick veggies and herb mix that tastes super light and summery.  These noodles also work great either as a main course or a simple side dish, and could pair well with any cooked proteins that you might like to add (some grilled salmon, shrimp or chicken would be delish).  The entire recipe happens to be naturally gluten-free and vegan, making it perfect if you’d like to bring it along for a picnic or grill night with a diverse group of eaters.  And best of all, it’s easy breezy to whip up in just 20 minutes, which is the name of the game in my kitchen right now!

If soba noodles aren’t your thing, feel free to use whatever kind of noodles you prefer.  But if you’re new to soba, they’re delicious and made from (gf) buckwheat and are a great source of protein, so I highly recommend giving them a try.

Let’s make some peanut noodles!

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