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.
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.
Are you in need of some snack-spiration? A little meal-time revamp? Well, you’re in luck. I’m here to help with sweet potatoes for every occasion. I find sweet potatoes to be incredibly versatile and they’re truly one of my favorite ways to consume carbs. Seriously, though, sweet potatoes are cheap, readily available, nutritious, and as we’ll see today, can be dressed up with all sorts of different flavor profiles. Let’s dive in, shall we?
Happy National Pink Food Day! We’ve celebrated previously here, and here, but this new recipe is one I’m particularly excited by. If you’ve been following along, you already know I love beets (see also: beet hummus and smashed chickpea sandwich with beets), but getting the chance to turn them into this magenta sauce was incredibly satisfying. I mean, can you even believe how pink the sauce turned out? And I promise, the color isn’t photoshopped at all – that’s pure beet juice power right there!
It’s no secret that I don’t cook a lot of meat. I actually counted the recipes on my blog. There are 49 entree & appetizer recipes on this blog. 37 of those are vegetarian. Only 6 recipes on the blog actually need meat to be what I would consider successful (i.e. Spicy Orange Glazed Chicken). One of my New Year’s resolutions was to learn to cook more meat. Not really because I feel I need to eat more meat. I’m plenty happy with my chickpeas and quinoa, but I do think not being afraid of raw meat is a good life skill to have. So today, I decided to share my newly discovered go-to way to cook chicken, along with a simple sauce/ marinade that’s super adaptable so you can make it work with whatever you have in mind for the week.