Friends! This is it: your one-skillet, family-pleasing, nutritious dinner plan.
January means we’re eating all things green! These baked falafel get their bright-green color from my die-hard favorites, avocado and cilantro.
Anyone else still dragging from a major sugar coma? All of us?
I broke down this week with an desperate craving for Indian food despite my too-hot-for-ovens attitude. My go-to is slow cooker butter chicken (which is perfect if you really aren’t turning on the oven) but I wanted something a little lighter, more summer-y.
Friends, if you only make one thing this weekend, let it be this. I am utterly obsessed with this tangy-spicy-salty salad, like gone-in-24-hours-all-by-myself obsessed, and I want to share this happiness.
Sometimes a recipe idea comes together even better than hoped – this fennel packs in so much flavor with so few ingredients that I know we’ll be making it all summer long! Grill low and slow, sprinkle with lemon juice for brightness and parmesan for depth, and you have a perfectly simple, summery side.
We’re taking beautiful bright green beans and giving them a quick stir-fry in sesame oil with red pepper flakes. Quick and simple is the best way to add vegetables to dinnertime.
Okay hold up. I know I’m throwing both kale and quinoa at you at once, but promise it’s worth it.
Last night was a rough one at our home. Between a doped-up puppy just out of surgery and a surprise round of food poisoning, no one got much sleep.
I’m almost embarrassed to call this a recipe because it’s so simple, but discovering that you can slow-cook a heap of roasted vegetables instead of rotating pans through the oven was seriously a revelation. It needs to be shared to spread the joy, because it’s that time of year when everyone is freaking out about