Small-Batch Vegetable Tian
What can you do with a couple summer squash, some random potatoes and a tomato or two? Make this Small-Batch Vegetable Tian, a fun and beautiful spin on everyday roasted vegetables! It’s simple to assemble and pairs well with any protein. The vegetable amounts listed below are guidelines and can be customized based on what […]
Roasted Spring Vegetable Burritos
I often write Tex-Mex inspired meals into our weeknight meal plan (they always go over well with the kids), so here’s a fun way to switch things up a bit to celebrate spring vegetables. These Roasted Spring Vegetable Burritos showcase the season’s freshest carrots and asparagus and make for a delicious meatless lunch or dinner.
Super Quick Black Bean Soup
Canned black beans, refried beans and tomatoes with green chilis transform into a quick and easy black bean soup. Customize the seasoning with whatever you’ve got on hand, like chili powder, ground cumin and oregano. Brighten it up with a squeeze of fresh lime (or vinegar). It’s delicious topped with avocado, shredded cheese or a […]
Asparagus Chicken Banza Pasta with Parsley Pesto
Asparagus is one of my favorite spring vegetables because it’s quick to prep, quick to cook and full of nutrients. We often enjoy it as a simple roasted side dish, but I love it incorporated into pasta. This recipe calls for Banza pasta, a pasta made from chickpeas! It’s a good source of fiber and […]
Easy No-Peel Fresh Tomato Sauce
If you find yourself with fresh tomatoes on their last legs, avoid pitching them and instead roast and blend them into a quick sauce. While the purists may disagree, I don’t remove the skins or the seeds in this version. Whirring the roasted tomatoes in a high-speed blender yields a silky smooth sauce. Use it […]
Leftover Corned Beef Hash
A classic corned beef dinner is one of the few meals my husband requests every year to celebrate St. Patrick’s Day. While we all love the roast served traditionally with boiled potatoes and cabbage, we’re even bigger fans of the leftovers! Classic Corned Beef Hash is our favorite way to enjoy whatever is left of […]
Eggplant Falafel Bowls
Roasted eggplant is delicious in its own right, but why not incorporate it into into falafel (along with roasted garlic and onion) for a fun spin on this nutritious plant-based protein option. For a kid-friendly version, serve the falafel with sliced cucumbers, bell pepper and grape tomatoes, with tahini sauce on the side. You can also […]
Creamy Lemon Chicken Baked Ziti
A spin on the classic, this Creamy Lemon Chicken Baked Ziti calls for prepared Alfredo sauce instead of red sauce and is brightened up with lots of lemon zest and fresh spinach. Adding shredded rotisserie chicken breast (leftover cooked chicken works great, too) bulks up this family-friendly pasta dish, which is on the table in […]
Spring Roll in a Bowl
Spring rolls are really simple to make, but they’re not something I want to prepare on a weeknight. Instead, I skip the rice paper wrapper, toss all ingredients into a bowl and use a simple dipping sauce as the dressing. Deconstructed spring rolls! It’s so much simpler and just as delicious.
Sweet Potato Tostadas + Mango Avocado Salsa
I’m so excited to partner with Perfectly Imperfect Produce to showcase this week’s produce box which features all the key players for a show-stopping game day dinner! These vegan Roasted Sweet Potato Tostadas with Mango Avocado Salsa are a crowd pleaser and perfect for Super Bowl Sunday.
Tortelloni with Tomato Spinach Cream Sauce
My kids love stuffed pastas like ravioli and tortelloni and I am usually guaranteed a whine-free dinner hour when one of these is on the menu. For weeknight cooking, I turn to refrigerated stuffed pastas because they’re versatile, quick to cook (just 5 minutes) and perfect for meatless meals. This Tortelloni with Tomato Spinach Cream […]
Winter Tabbouleh with Za’atar Vinaigrette
Tabbouleh, meet winter. In this version, I’m using a base of shredded kale, bulgur and parsley and trading the usual suspects (tomatoes, cuke, green onion) for brinier, punchier ingredients like kalamata olives and pimentos to stand up against the hearty greens. If you don’t have za’atar seasoning I offer swap suggestions in the notes below.