Have you heard of this phenomenon called “sheet pan dinners”? You can probably guess what it is just from the title – essentially you cook everything you need for dinner right on the same sheet pan. I hadn’t tried one per se before this, but I’ve bookmarked my fair share of recipes. Recently, with my abundance of veggies that arrive each week, I’ve been looking for new ways to use them up and the thought of roasting my veggies along with some salmon sounded just easy enough to work.
Caprese Cauliflower Casserole. Can you say that 5 times fast? No? Me neither. Good news is this is a whole lot easier to make than it is to say. In this dish, roasted cauliflower stays (miraculously) non-mushy, but gets seriously dressed up with the likes of a flavorful tomato sauce, plenty of cheese and fresh basil. I bet you could even get a non cauliflower-lover to dig into this. I found it resembled a baked pasta dish more than anything else (and incidentally, it would be great on top of pasta, or maybe even with tortellini baked-in. yes, please do that.).
Looking for an easy crowd-pleasing dinner to add to your rotation? Zucchini boats have long been a favorite of mine. Growing up, my mom made the best zucchini boats, but they were usually a side to whatever protein she was serving that night. With my penchant for all-in-one meals, I knew I wanted to try making zucchini boats, but turn them into the main dish. These taco zucchini boats ended up being the perfect weeknight dinner, and can work nicely as a meal all on their own, or with a side of rice, if you’re so inclined. These boats took a little experimenting to get right, but it’s a testament to their tastiness that I didn’t mind eating them for two weeks while I tweaked the recipe. I think you’ll love them too!
Hello old friends. How has your summer been? Guac-less, I know but we’ll get to that. I find that summer flies by every year, especially when I spend 9 months out of the year looking forward to it! So since summer is almost over, I thought I’d pop in to share my favorite simple salad that I’ve been enjoying for lunches lately. This vegetarian Niçoise salad is easy to make, full of good-for-you veggies, and surprisingly hearty for such a light meal. A traditional Niçoise salad is typically characterized by its composition (everything is plated in separate piles, much like an American cobb salad) and usually includes greens, hard boiled eggs, tomatoes, and often tuna. I opted for a more office-friendly version by swapping the tuna for white beans and ended up really enjoying the combination of tastes and textures.
I feel a little silly sharing this recipe with you. It’s barely a recipe at all, and really only requires two ingredients, but I think that’s why I ultimately decided it was worth sharing. This chicken salad is so simple that I couldn’t believe it has taken me this long to try the combination. The idea was born out of a relatively barren fridge and no desire or time to go grocery shopping – a state of being I believe we can all relate to. Keeping these staples on hand might just help you out when your food stocks are in a tight spot, but I wouldn’t rule it out as a meal you’ll actually want to make either: I was shocked by how much I liked this simple sandwich and I bet you will be too.
You know when you really want a burrito for lunch, but your pitiful vegetable intake over the past couple days means you should probably have a salad? This veggie-packed burrito has you covered. It’s basically a salad, but in far more exciting burrito form. So pretty much the answer to all lunch problems. With the unofficial start of summer behind us, we could probably all use a little extra health food in our lives right now and luckily for us, these burritos are super easy to whip up and only need a couple ingredients.
Remember when we chatted about my favorite overnight oats and I mentioned that when I’m not eating oats for breakfast I usually have a smoothie? Well, naturally I assumed you were all hankering for my go-to smoothie recipe after that teaser and I just couldn’t wait to share it with you. It’s incredibly simple, packed with nutrients, and even a secret protein-packed ingredient that helps make this smoothie feel like a real meal! There are a million recipe versions of this smoothie floating around the internet, but this formula that I’ve landed on finally feels like one I want to make over and over again. Spicy ginger, sweet pineapple, and a serving of vegetables that you can’t even taste? Let’s do this.
Growing up, there was a fantastic seafood store just down the street from where we lived. This is considerably more shocking when you consider that this store existed in the fully land-locked state of Ohio. However, I suppose that’s the brilliance of modern transportation, because we would get almost all of our seafood there, and everything they had was delicious. If we were particularly lucky, my mom would pick up some smoked salmon and a yogurt dill sauce they made in-house for appetizers. When she got home, my sister and I would slice cucumber rounds, top them with the sauce and salmon and enjoy these little bite-sized treats before dinner. I was craving that unique flavor combination of the creamy, crisp, and salty, so I decided I would try to whip up my own version. I landed on this cucumber noodle salad, and it was exactly what I was looking for.
Well, my friends, it’s officially carrot cake season. I’ve been seeing carrot cakes all over the inter-webs, and wanted to share with you my favorite way to get some carrot cake goodness in your life. I’ve been really into overnight oats lately, and this recipe is one of my favorites. In case you haven’t jumped on board yet, overnight oats are simply oats mixed with milk/ yogurt/ other fixings that you prepare and put in the fridge overnight to let the oats soften. They’re meant to be eaten cold, and are wonderfully addicting, not to mention a super easy way to have breakfast waiting for you when you wake up. I tend to prep a couple to grab throughout the week, and I try to mix up the recipes I make from week to week so I don’t get bored, but I’ll be honest, this recipe has stayed in my rotation every single week recently. What can I say? I have a thing for veggies in my oats.
Meet my new favorite weeknight meal. You only need 5 ingredients and 15 minutes to get this on the table, so basically it’s Wednesday night’s best friend. In the past month, I’ve made this salmon three times, and not just because I had extra rosemary from my bread-making pursuits. Seriously, it’s amazing what just a couple ingredients can do when they’re all baked together into a fabulously savory, simple dish.