Gimme Some Oven: Recent Episodes
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The Easiest Dump-and-Bake Dinner!Dinner really does not get much easier than this. ♡
Just stir everything together in a baking dish, cover it, and let the oven handle the rest. The gnocchi cooks right in the marinara, the meatballs heat through, the tomatoes get all jammy and bursty, and the whole thing finishes under a blanket of melty mozzarella and Parmesan. It’s cozy, cheesy, hearty, comfort food at its best!
I love tucking spinach and tomatoes right into the pan, so dinner feels pretty complete without needing much of anything on the side. But this would also be delicious served with a simple green salad or an extra bowl of roasted veggies.
However you serve it, this cozy casserole is the perfect easy dinner for busy nights. So grab a bag of frozen meatballs the next time you’re at the store and give it a try!
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Our Favorite Healthy Zucchini MuffinsMy kids are completely obsessed with these healthy zucchini muffins, and I love that for all of us. ♡
They’re soft, warmly spiced, naturally gluten-free, sweetened with maple syrup, and packed with a full half pound of fresh zucchini. I love knowing there’s that much veg tucked inside, while my kids mostly just care that they taste really, really good.
I tested these a few different ways to get the oat flour and zucchini balance just right. The key is gently squeezing out the excess moisture from the grated zucchini without drying it out completely, then letting the batter rest for a few minutes before baking. That gives you muffins that are tender and fluffy instead of gummy or crumbly.
We all love these muffins exactly as written, but they’re very easy to customize. Toss in some chocolate chips, chopped nuts, berries, raisins, or whatever else sounds good. The recipe is pretty flexible, so make it your own and enjoy!!
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This 5-Minute Mayo Is A Game ChangerI may never make a plain BLT again, and it’s entirely the mayo’s fault. ♡
With a classic BLT, you’ve got smoky bacon, crisp lettuce, and sweet juicy tomatoes, then mayo that kind of just sits there in the middle being creamy. Stir in fresh rosemary, garlic, and a squeeze of lemon, though, and suddenly there’s a savory, herby brightness running through the whole sandwich. I promise, it’s totally worth the extra few minutes to chop some rosemary and mix the mayo together!
The other thing I’ll push you on: buy good stuff. This sandwich has five components and not one of them can hide. Go for thick-cut bacon, a ripe juicy summer tomato, sturdy bread that won’t collapse (sourdough is my favorite here), and good crunchy lettuce. Then slather that mayo on generously and enjoy, ENJOY.
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Our Favorite Easy Pesto Pasta DinnerThis pesto pasta is one of my go-to ultra-easy dinners that our whole family genuinely loves. ♡
It’s fresh, cozy and incredibly simple, with juicy blistered tomatoes, plenty of pesto and creamy burrata torn over the top. Not gonna lie — I keep a jar of Costco’s basil pesto stocked in the fridge for this very recipe (it’s impressively good!), but it would of course be amazing with homemade pesto if you have some fresh basil on hand.
Rather than cooking the tomatoes all the way down into a saucy mixture, I like to blister them just until a few begin to split while most stay plump and juicy. That way, you still get those sweet, jammy tomato juices throughout the pasta, along with plenty of tomatoes that burst when you bite into them. So good.
We love making this with protein pasta for an extra boost, or you could also add in some chicken or shrimp if you’d like too. Add a little Parmesan or balsamic glaze on top if you’d like, then dig in while the burrata is still warm and melty. It’s such a great recipe to keep in your back pocket for busy nights!
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Everyone Always Asks For This Recipe!Say hello to the quinoa salad I’ve been bringing to everything this year. ♡
It’s fresh and colorful, with fluffy quinoa, chickpeas, crunchy cucumbers and peppers, juicy tomatoes, salty feta and a very generous handful of mint. But it’s the lemon-sumac dressing that really makes it special! It’s bright and tangy and a little earthy, with just enough garlic, Dijon and black pepper to make every bite perfectly balanced.
I’ve made this for multiple potlucks and gatherings over the past few months, and it continues to be such a hit. But it’s also just as fantastic for meal prep for easy lunches or dinners during the week, and easy to customize with your favorite ingredient swaps. So if you need a new quinoa salad in your rotation, let this be the one!
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Meet My Favorite Steak Kabobs!Juicy steak, smoky charred veggies, and a zesty garlicky marinade make these kabobs such a summertime win. ♡
We’ve been grilling kabobs on repeat lately, and this steak version is easily one of my favorites so far. The steak gets a quick 30-minute soak in a marinade that’s simple but packs a serious punch, made with red wine vinegar, Dijon, Worcestershire, a good amount of garlic, and plenty of black pepper. Then everything gets threaded onto skewers with big chunks of bell pepper and red onion and grilled until it’s tender, juicy, and charred in all the right places. No extra sauce needed — these kabobs are plenty flavorful on their own!
Feel free to add in whatever vegetables happen to be hanging out in the crisper drawer. And while I love the extra char that an outdoor grill brings, you could also totally make these indoors using a grill pan or even popping everything under the broiler. Add a simple green salad, maybe some grilled bread or rice, and dinner is done. Let’s grill some kabobs!
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My Lemony Twist on Spaghetti Alla NeranoTrust me, this fried zucchini pasta is one of the best things you’ll make during zucchini season! ♡
I started making spaghetti alla Nerano years ago, back when Stanley Tucci was raving about it and suddenly everyone (myself included) needed to know how a pasta made with little more than zucchini and cheese could possibly be that good. Spoiler: the hype was justified! It has been on repeat in our house every summer since, although over time my version has wandered in its own direction with Parmesan, fresh basil, red pepper flakes, and plenty of lemon zest and juice.
I know the frying step might tempt you to reach for a sauté pan instead, but don’t do it! Frying is what makes zucchini turn deeply golden, sweet and almost jammy, so that it literally melts into the silkiest sauce once it hits the starchy pasta water and Parm. It only takes about 20 minutes of standing at the stove with a slotted spoon, and it’s the difference between a good zucchini pasta and one you’ll be thinking about for days. I truly think you’re going to love it.
Let’s make some pasta!
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My Dad’s Famous Vanilla Ice CreamMy dad’s homemade vanilla ice cream is legendary in our family. ♡
For as long as I can remember, he has almost always had a tub of it ready to go in the freezer. And I’m pretty sure nearly everyone who has ever come over to my parents’ house has been offered a soft scoop for dessert at some point. It’s their signature move — Mom brings out some sort of baked treat, Dad casually asks who wants ice cream to go with it, everyone insists they’ll just have a little, and then the whole table ends up trying to figure out what on earth is in that ice cream. I’m telling you, it is seriously SO GOOD.
You should know that Dad’s recipe is also unapologetically old-school, made with whole milk, eggs, plenty of sugar, and an entire pint of heavy cream. (No cottage cheese allowed!) It tastes every bit as good as the hand-crank version we used to make in the garage growing up, wonderfully rich and creamy and full of classic vanilla flavor. All these years later, it’s still one of my favorite desserts, and every bite tastes like pure nostalgia to me. So dust off that ice cream maker and let’s make a batch!
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When Life Gives You Lemons…I know lemonade hardly needs a recipe. But once you’ve made a batch with actual fresh-squeezed lemon juice and a quick homemade simple syrup, the powdered stuff and even most store-bought bottles just don’t compare! ♡
The secret to really good lemonade comes down to two things. First, fresh lemon juice is non-negotiable. I promise the five minutes of squeezing is worth it! Second, simple syrup (instead of just stirring granulated sugar into cold water) is the move, because it dissolves completely and sweetens every single sip evenly. No gritty sugar hanging out at the bottom of the pitcher.
The great thing about making homemade lemonade is that it’s endlessly customizable. You can make it sweeter or more tart, dilute it to your liking, or dress it up with berries, herbs, or a splash of something sparkling. I’ve included the ratio that our family loves best below, but please taste and tweak as you go — that’s half the fun. Cheers, friends!
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Ridiculously Good Grilled ChickenYou all know I’m in for just about anything bright and lemony, this lemon pepper chicken marinade is my new favorite way to bring those flavors to the grill. ♡
It comes together in about 5 minutes with ingredients you probably already have on hand, and it works serious magic with chicken. We’re talking fresh lemon zest and juice, a generous amount of coarsely-ground black pepper, garlic, Dijon, and just a touch of honey to balance everything out and help the chicken get those gorgeous charred edges on the grill. Low effort, but so incredibly flavorful!
Also, chicken thighs are absolutely the way to go here. They stay so juicy on the grill, they char beautifully, and they’re much more forgiving than chicken breasts if you happen to get distracted for a minute, which I inevitably do. I also love that the chicken can just hang out in the fridge and marinate while you prep the rest of dinner, so it’s ready for the grill whenever you are.
We’ve been loving this one with a big green salad, grilled veggies, rice, potatoes, tucked into wraps, or sliced up for bowls the next day. It’s simple, bright, unfussy, and exactly the kind of recipe I want on repeat when the weather is hot and I don’t feel like overthinking dinner.
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This classic Amaretto Sour recipe is easy to make and perfectly balanced with sweet, tart, almondy flavors.
If you’re looking for a cocktail that’s the perfect mix of cozy yet sophisticated, you can’t go wrong with a classic amaretto sour. ♡
We made a round of these the other day and I was reminded how this drink checks all the boxes of everything I love in a good whiskey cocktail this time of year. The sweet almond notes of the Amaretto mix beautifully the rich depth of the bourbon, creating a warm base for the cocktail that’s perfectly balanced with a bright zing of fresh lemon juice and a frothy egg white topping. If you lean towards a sweeter cocktail, you can add in an extra splash of maple or simple syrup. Or, my favorite, include a few dashes of bitters for extra aromatics. Garnish with a lemon zest and a Luxardo cherry or two, and this lovely cocktail will be ready to enjoy in minutes!
It’s one of those cocktails that’s always such a crowd-pleaser whenever we offer up a round. So the next time you’re craving a cozy cocktail to warm up, bring out the bourbon and let’s make some amaretto sours!
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This refreshing shaved apple, fennel and arugula salad is tossed with candied pecans, Parmesan, basil and a lemon shallot vinaigrette.
Ok, this really is just the loveliest salad! ♡
I made it the other day to serve for dinner with cacio e pepe and everyone around the table absolutely adored it. So I’ve now added it to our Thanksgiving lineup and will probably bring it along to a few Christmas parties too since it’s so festive and seasonal and easy breezy — everything I love in a green salad this time of year!
I pulled out my mandoline (along with this safety glove, which you should definitely own too) so that I could shave the apple, fennel and Parmesan paper-thin, which gives this salad the loveliest airy, delicate texture. Then I added in a handful of candied pecans for crunch and fresh basil for a burst of aromatics, and tossed everything with a lemony shallot vinaigrette. It ends up having the most refreshing balance of sweet and savory flavors. And as a bonus, the ingredients all hold up well in the fridge, in case you’d like to prep most of the salad beforehand (see tips below).
Feel free to add in a protein (chicken, bacon, shrimp, etc) or swap in another kind of fruit or cheese or nuts that you might love best here. The recipe itself is easy to customize with whatever you may have on hand. I just recommend adding it to your list soon because it’s perfect for this time of year! Enjoy!
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This Thai-inspired slow cooker chicken satay recipe comes together easily in the Crock-Pot and is full of rich, creamy, peanut curry flavors.
Let your slow cooker do the work and come home tonight to this cozy, creamy, comforting chicken satay. ♡
Tender chicken and colorful veggies will simmer while you’re away in a rich Thai-inspired peanut sauce, seasoned with a sweet and savory blend of red curry paste, velvety coconut milk and peanut butter. Then once you arrive home, just shred the chicken, stir in your greens and finish the sauce. And the most delicious bowl of chicken and veggies will be enjoy within minutes. Who’s in?!?
Here in our house, we love serving this chicken satay over rice, but it would also be delicious over any of your favorite noodles or grains. Of course, you’re more than welcome to sub in a different type of main protein (pork, beef, shrimp, salmon) or veggies if you’d like. And while I’m a big fan of the “set it and forget” option for making this recipe in the Crock-Pot, I’ve also included instructions below for making this recipe in the Instant Pot or on the stovetop too — whichever you prefer!
This recipe is one of those classics that’s low on prep time and big on rich, aromatic, irresistible flavors. You’re going to love it!
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These perfectly-blistered, tender, garlic green beans are easy to make and so flavorful!
We’re big French green beans fans here in our home. Like, blaze-through-a-Costco-sized-bag-nearly-once-a-week kind of fans. They’re my go-to, favorite green veggies to cook up as a quick side dish. And while we reguarly rotate between cooking them in the oven, air fryer and on the stovetop, it’s hard to beat a basic batch of perfectly-blistered green beans made in a skillet. ♡
This is the version I make most often — a batch of French green beans (also called haricots verts) sautéed simply with a few cloves of garlic, sea salt, lots of freshly-ground black pepper, and finished with a squeeze of fresh lemon juice. We prefer cooking our green beans until they’re nice and blistered on all sides, so that you get that extra hint of caramelized, charred flavor in every bite. I’ve included all of my best tips below to ensure that the garlic doesn’t burn and the green beans retain their crisp, tender texture while charred, so be sure to read the notes before you begin. And of course, feel free to incorporate any other add-ins that might sound good too, such as a sprinkling of Parmesan, toasted nuts, bacon bits, chili crisp, or whatever else might sound good.
This recipe is one of those simple side dishes that’s perfect for everything from quick weeknight dinners to a grand Thanksgiving feast. So the next time you’re craving green beans, grab your skillet and let’s make a quick batch together!
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This delicious Marry Me Soup is made with Italian sausage, pasta and spinach in a creamy sun-dried tomato broth.
Ok, I hesitate to add any more “marry me” recipes to the Internet at this point. But this soup honestly knocked my socks off. I have to share it with you! ♡
It’s made with the famously comforting combination of pasta, sun-dried tomatoes, garlic, cream and spinach that seems to have taken the internet by storm these past few years. (I mean, who can go wrong with this lineup?) But instead of using chicken as our protein — popular in most “marry me” recipes — I chose to brown a batch of Italian sausage to mix into this soup, which adds a major boost of complex, robust, savory flavor to each bite. I also added in some red bell pepper and lots of spinach for extra veg and color. And I insist that you finish each bowl with a generous shower of freshly-grated salty Parmesan and some chopped fresh basil — delish!
I made this soup on a chilly weekday when we had a bunch of family in town and I was looking for a simple meal to feed a crowd. We served it with a simple arugula salad and some crusty bread for dipping. And it ended up being such a hit. (Our au pair even said it was her favorite meal I’d made all year!) We’re already planning to make another batch this week. So I hope you might give it a try too!
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This glazed applesauce cake recipe from A Couple Cooks features the coziest spice cake topped with a tangy vanilla glaze.
If you’re looking for a cozy baking project for the weekend ahead, I wholeheartedly recommend giving this applesauce cake from my friends Alex and Sonja a try. ♡
We literally made this cake almost immediately upon receiving their new cookbook in the mail, because (a) it looked so wonderfully fall-ish and cozy (b) we realized we already had all of the ingredients on hand and (c) we had company arriving in town and needed a sweet treat to share stat! Well to say that the cake disappeared quickly would be a bit of an understatement. Everyone absolutely adored it!
The cake itself is perfectly soft and fluffy, made with the coziest warming spices, and lightly sweetened with applesauce and brown sugar. It’s then topped with a simple vanilla sour cream glaze, whose tangy flavor perfectly balances the sweetness of the cake. It’s one of those desserts that makes your home smell absolutely divine. It’s quick and easy to prep, especially if you follow the suggestions in the cookbook for divvying up tasks with a partner. (The cookbook is a big celebration of cooking with those you love, so it’s full of recipes and tips to make your time together in the kitchen all the more delicious and meaningful.) It’s arguably even more delicious served the next morning for breakfast with a cup of hot coffee. And whether you choose to bake this cake the fall or — as Alex and Sonja also recommend — serve it with fresh peaches and ice cream in the summer, it’s one of those recipes that is pretty much guaranteed to be a hit a crowd no matter the season.
Anyway, as you all know, cooking together with friends and family is one of my favorite things ever. So I highly recommend checking out this cookbook if you’re looking for more tips and inspiration for spending time in the kitchen together. And I highly recommend giving this cake a try — I know you will love it!
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These high protein egg bites are incredibly delicious, quick to make, and easy to customize with your favorite add-ins.
Easy high protein breakfast recipe for the win! ♡
Like probably many of you, I’ve been working lately on trying to start my mornings with a strong boost of protein. And these cute egg bites have become one of my favorite ways to make it happen! They pack 14 grams of protein per serving and are super-easy to customize with your preferred flavor add-ins. We’re partial to this vegetarian mix of sun-dried tomatoes, spinach, basil and feta here in our home lately. But you could easily increase the protein content even more by mixing in some bacon, sausage, smoked salmon, extra cheese, etc.
The great thing about making homemade egg bites (or egg cups, whatever you prefer to call them) is that it’s easy to prep a batch with just 10 minutes of hands-on prep time. They’re considerably more affordable than Starbucks egg bites or many other store-bought versions. They keep well in the fridge or freezer if you’d like to have a grab-and-go option ready for busy mornings ahead. And most importantly, they are just really, really good. Like, considerably more flavorful than any coffee shop or store-bought version I’ve tried.
Let’s make some egg bites!
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This kale peanut chicken salad recipe from the new Well Plated Every Day cookbook is loaded up with feel-good fresh ingredients and tossed with the most delicious peanut dressing.
When I flipped past this kale salad recipe in the new Well Plated Every Day cookbook, I could instantly tell from the ingredient list that our family was going to love it. And sure enough, it was beyond delicious. ♡
This comes as exactly zero surprise, because my friend Erin from Well Plated has long had a talent for creating recipes that are easy to make and bursting with flavor that “just so happen” to be healthy. I’ve already dog-eared a few dozen recipes from her new cookbook of every day favorites that we can’t wait to try. But I asked Erin if I could share this irresistible kale salad recipe with you today (inspired by the cult restaurant-favorite “Emerald Kale Salad”) because I knew for certain you all were going to adore it too.
It’s made with a simple list of feel-good ingredients that come together quickly — shredded rotisserie chicken, thinly-sliced fresh kale, crunchy cabbage, lots of fresh mint and cilantro, crisp scallions, and dry-roasted peanuts. Then everything is tossed with a creamy, tangy, flavor-packed peanut dressing and served up with an extra sprinkling of crunchy peanuts to garnish. It’s the perfect balance of savory and sweet flavors that will have you coming back for seconds (or, um, thirds). And it just so happens to be naturally gluten-free and loaded with protein too — a winner all around!
If chicken isn’t your thing, feel free to use another protein such as shrimp, salmon or tofu here. You could also easily swap in almonds and almond butter in place of peanuts, if needed. I also highly recommend making a double batch of the peanut dressing while you’re at it, which is so yummy and could easily be drizzled on any number of other proteins, veggies, salads or rice bowls for dinner the following night.
I just recommend adding these ingredients to your cart soon (especially while fresh kale is still in season!) and giving the recipe a try, because I’m certain it you’re going to love it too. So thanks for sharing it with us, Erin, and congrats on your delicious new cookbook!
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This quick noodle stir-fry is tossed with the yummiest garlic ginger butter sauce and can be customized with your favorite protein, veggies and noodles.
Seriously cannot get enough of these noodles lately. ♡
As you’ve probably noticed over the years, we’re huge fans of just about every kind of noodle stir-fry here in our house. But this particular combination of ingredients has become our go-to as of late, especially because of the short ingredient list and quick time frame. Definitely a life-saver on busy weeknights!
I wrote the recipe below using beef and broccoli and wavy noodles (one of my favorite combos), but this dish is honestly endlessly customizable with whatever protein, veggies and noodles you happen to have on hand. The key is the simple Chinese-inspired ginger garlic sauce that brings it all together. It’s made with a base of butter, soy sauce, and a hint of toasted sesame oil, which creates a richly-flavored, creamy, savory sauce that coats each of the noodles. Then I highly recommend topping each bowl with a generous sprinkling of chili crisp (for those of you who love some spice) and furikake seasoning (not spicy and so irresistible), which will pretty much guarantee you’ll be back for seconds.
Let’s do this!
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This 30-minute cream of celery soup recipe is loaded up with veggies, extra protein, and lots of fresh celery.
Sometimes simple soups are just the best, and this is certainly one of them. ♡
This homemade cream of celery soup recipe is one of those quick, cozy, and nostalgic standbys that I love to make when the weather cools off. It’s made with a French-inspired trio of celery, leeks and onion sautéed together in butter and then simmered in a lightly seasoned broth with garlic, bay leaf and a hint of lemon juice. Instead of finishing the soup up with the usual heavy dose of cream, I suggest just a splash. And then you can instead purée a can of white beans in along with the veggies, which will give the soup an extra velvety and creamy texture plus some nice extra protein and nutrients — a win-win!
What I love most about this recipe is how it goes intentionally light on seasonings, keeping the fresh, delicate flavor of the celery front and center. It’s also naturally gluten-free and easy to veganize, if you would like. And best of all, it comes together quickly in just 30 minutes or so and tastes divine with a loaf of crusty bread on hand for dipping. Even the celery skeptics in my life have loved this one, so I hope you will too!
Cream of Celery Soup IngredientsHere are a few quick notes about the cream of celery soup ingredients you will need for this recipe:
- Veggies: Celery is clearly the star of this soup, so we’ll sauté 8 ribs of celery in butter to make the most of their flavor, along with leeks and onion. Don’t worry about perfectly dicing any of the veggies since we will be puréeing the soup before serving.
- Beans: I love to include a can of white beans (such as Great Northern beans) in the soup, which add lots of good nutrients and protein here and also make the texture of the soup extra-creamy once they have been puréed.
- Veggie broth: I recommend a good-quality vegetable broth here, which will serve as the base for the soup and concentrate the layers of savory veggie flavors.
- Lemon juice: A generous squeeze of lemon juice adds a pop of fresh, bright flavor to the soup, enhancing the flavor of the veggies.
- Cream: A small splash of heavy cream gives this soup a rich and velvety finish.
- Seasonings: I prefer to keep the seasonings very simple to allow the celery flavor to shine through, using just bay leaf, garlic, salt and pepper.
- Chives: Chopped fresh chives are my favorite simple way to garnish this soup, adding a vibrant pop of color and mild oniony flavor to each bowl.
Recipe VariationsHere are a few fun twists that you’re welcome to try with this recipe:
- Add a protein. Add cooked chicken, bacon, ham or sausage to the soup.
- Add different herbs or seasonings. Add other fresh herbs (such as rosemary, dill or sage) or dried seasonings (such as smoked paprika, ground nutmeg, or cayenne).
- Add toppings. Sprinkle the finished soup with croutons, crumbled bacon, or roasted pecans.
- Make it vegan. Use olive oil or dairy-free butter for the sauté, then use coconut milk in place of the cream. (Or you could cook and purée a Russet potato along with the other veggies to make the soup creamier.)
More Creamy Soups To Try!Looking for more cozy, creamy soup recipes to try? Here are a few of our favorites:
- Creamy Vegetable Soup
- Creamy Cauliflower Soup
- Creamy Tortellini Sausage Soup
- Creamy Three Potato Soup
- Creamy Sweet Potato Sausage Soup
PrintCream of Celery Soup5 Stars4 Stars3 Stars2 Stars1 Star5 from 1 review* Author: Ali Print RecipePin Recipe
Ingredients 2 tablespoons butter * 8 celery ribs, diced * 1 large leek, diced (white and light green parts only) * 1 medium white onion, diced * 4 large cloves garlic, minced * 4 cups vegetable broth * 2 bay leaves * 1 (15-ounce) can Great Northern beans, drained and rinsed * 1/3 to 1/2 cup heavy cream * 1 to 2 tablespoons freshly-squeezed lemon juice * fine sea salt and freshly-cracked black pepper * fresh chives, for serving (optional)* Cook ModePrevent your screen from going dark
Instructions1. Sauté the veggies. Melt butter in a large stockpot over medium-high heat. Add the celery, leek, onion and sauté for 6 to 8 minutes, stirring occasionally, until mostly softened. Add the garlic and sauté for 2 minutes, stirring occasionally. 2. Simmer. Add the vegetable broth, bay leaves, beans and stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low (or whatever temperature is needed to maintain a low simmer), cover and simmer for 10 minutes or until the celery is completely tender. 3. Blend. Remove and discard the bay leaves. Add ¼ cup heavy cream and 1 tablespoon lemon juice. Use an immersion blender to purée the soup until smooth. 4. Season. Taste the soup and add in extra cream or lemon juice if desired, then taste and season with salt and pepper as needed. (You may need a generous amount of salt, depending on the brand of broth used.) 5. Serve. Serve warm, garnished with fresh chives and black pepper, and enjoy!
Let us know if you made this recipe!Tag @gimmesomeoven on Instagram and hashtag it #gimmesomeoven
This golden milk-inspired granola recipe is perfectly crispy and made with the most delicious blend of warming spices.
What happens when you combine the richly-spiced flavors of golden milk with my favorite crunchy granola?
This delicious bowl of sunshine. ♡
Turns out that the classic warming spices found in golden milk — the earthy notes of turmeric, the sweetness of cinnamon, the gentle spice of ginger, plus a hint of black pepper — bake perfectly into a batch of homemade granola. The spices give everything the most beautiful vibrant golden color, making the granola clusters all the lovelier when sprinkled over yogurt or served with a splash of milk or enjoyed by the handful.
I’ve used my favorite mix of oats, nuts and seeds here, which bake up into perfectly crunchy clusters. And if you enjoy dried fruit in your granola, I recommend tossing in some golden raisins or dried apricots to keep with the “golden” theme. This recipe is naturally gluten-free and vegan, rich in nutrients and protein, and full of the coziest flavors. So the next time you’re craving granola, I highly recommend giving it a try!
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This Instant Pot applesauce recipe is super-easy to make and always tastes so fresh and delicious!
Last month, our toddler learned all about the life cycle of an apple seed at school. (“And when the seed goes into the dirt, it explodes into a huge apple tree, Mom!”) Apparently the grand finale to the lesson was learning how to make homemade applesauce from scratch. So I’ll give you one guess what we’ve been cooking now at home ever since. 😉
Honestly, we go through so much applesauce lately with a baby and a toddler that it’s been fun to mix things up by making some homemade. Although after making a few batches on the stovetop, I quickly switched us over to the Instant Pot version, which works so much better with a toddler’s limited attention span, lol. The prep itself to make pressure cooker applesauce couldn’t be easier. Just chop up some apples (no need to peel!) and toss them in the Instant Pot with water, lemon juice and a pinch of salt. Add in a pinch of cinnamon or — my favorite — pumpkin pie spice for a touch of seasoning. Cover and pressure cook briefly until softened. Then mash to your desired consistency and enjoy!
It’s such a fun way to celebrate apple season for little kids and grown-ups alike. So grab your Instant Pot and let’s make this homemade applesauce recipe together!
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This white chicken chili recipe only takes about 30 minutes to make and always tastes so cozy and flavorful.
Craving a quick and flavorful soup that’s high in protein? This white chicken chili recipe is one of my all-time faves. ♡
It’s made with a protein-packed mix of chicken and white beans that are simmered together in the most delicious, savory, earthy broth. And the whole recipe comes together in just 30 minutes or so, making it a fantastic option for busy weeknights!
I highly recommend shredding a rotisserie chicken here to save time, although you’re more than welcome to cook chicken breasts or thighs from scratch (or use ground chicken) if you prefer. I’ve also come to love making the broth with milk instead of cream, which still gives the soup a wonderfully velvety and creamy texture without being too heavy. And as always when making chili, don’t be shy when it comes to piling your bowl high with avocado, cheese, onions, etc — the more toppings the merrier!
Let’s make some white chicken chili!
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This 5-ingredient kale salad recipe only takes a few minutes to make and goes well with just about anything!
The kale salad I’ve made a million times. ♡
If you’re looking for a delicious kale salad recipe to keep in your back pocket, this simple formula won’t let you down! It’s easy to whip up in a few minutes with any kind of fresh kale, lemon, olive oil, Parmesan and your choice of nuts. It’s rich in nutrients, full of vitamins, minerals, protein, fiber, and antioxidants. It’s easy to customize with whatever add-ins you might like to include. And it’s one of those salads that magically seems to go with everything.
I’ve been making this one for over a decade now, and even the kale skeptics in my life have always enjoyed it. So if you’re looking for a quick and healthy green salad to go with dinner tonight, grab some kale and it can be ready to enjoy in minutes.
Let’s make some salad!
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These hearty sausage and cabbage noodles are quick and easy to make and bursting with rich savory flavors.
Every winter, I find myself craving some version of sausage and cabbage. But these noodles may be my favorite recipe yet! ♡
We’re going unapologetically BIG on savory flavors here, beginning with a rich sauté of smoky bacon and garlicky kielbasa. Then we’ll add in a huge pile of chopped green cabbage and cook it down until tender. Then everything everything gets tossed together with chewy egg noodles in a simple tomato-paprika sauce until each bite is evenly coated and bursting with flavor. It’s total comfort food and truly couldn’t be more delicious!
The recipe comes together quickly (especially if you chop as you go) and is easily adaptable with whatever type of sausage and noodles you love best. Feel free to also add in any other leftover veggies you have on hand that might sound good. And while I love the paprika and caraway included in the recipe below, you could also play around and take the seasonings in a Cajun or Italian direction instead if you prefer. There are lots of fun ways to customize this one.
So the next time you’re craving a hearty meal of sausage and cabbage, grab some noodles too and give this recipe a try!
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This delicious pumpkin wild rice soup recipe is loaded up with feel-good ingredients and easy to make on the stovetop or Instant Pot.
If you’re craving some fall comfort food, I have a new soup recipe for you to try! ♡
I’ve loaded this one up with seasonal veggies, chewy wild rice, protein-packed chickpeas, and vibrant chopped kale — all simmered together in a creamy pumpkin-sage broth — and each bite couldn’t be more cozy and delicious. The mix of savory, slightly-sweet, creamy and earthy flavors works so well here. And it’s one of those soups that’s wonderfully hearty without being too heavy. My favorite!
We’re definitely partial to the vegetarian/vegan version of this soup here in our house, but you’re more than welcome to add some bacon, sausage or shredded chicken if you’d like to mix in some additional protein. And while I really love the slightly-sweet flavor that coconut milk adds to the broth, feel free to just add in a splash of heavy cream if coconut isn’t your thing. This recipe is endlessly flexible, so don’t hesitate to play around with the seasonings or add-ins.
Alright, let’s simmer up some soup together!
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This classic zucchini bread recipe is easy to make, perfectly moist, lightly spiced and baked up with an irresistible crunchy sugar topping.
Everyone needs a truly excellent zucchini bread recipe in their repertoire…and this one is my personal favorite! ♡
I’ve come to love this recipe over the years because it’s mercifully low-fuss. There’s zero zucchini-wringing required — just add the grated zucchini straight into the batter, which yields a perfectly light and moist loaf of bread. Then all of the remaining ingredients you’ll need are pantry staples that you likely already have on hand. I love using lots of vanilla and warming spices in my zucchini bread as well as a hint of lemon zest, which magically makes all of the flavors here “pop.” And then a generous sprinkle of coarse sugar on top of the bread bakes up to form a crunchy sugar topping that is downright irresistible.
I tend to be a zucchini bread purist and love mine without any add-ins. But I’ve included options below if you’d like to add in some chocolate chips, nuts, dried fruit, coconut, or anything else that sounds good. This recipe is wonderfully flexible and foolproof. So the next time you have a zucchini surplus, grab your bread pan and let’s bake up a quick loaf of homemade zucchini bread together!
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This mint pea hummus recipe is easy to make in 10 minutes and perfectly balanced with sweet and savory flavors.
This summer, we spent a month back in Barcelona catching up with friends, soaking up the Spanish sunshine, walking everywhere and reveling in good public transport, and of course, hitting up all of our old favorite markets and restaurants. But I have to say that one of the random foods I was most happy to see again was the hummus con guisantes con menta — mint pea hummus — from my favorite grocery store. ♡
This lovely green hummus used to be a weekly (at least!) purchase for us back when we were living there. The mint and peas add a refreshing hint of sweetness and fresh aromatic flavor to the hummus. And when perfectly balanced with the rich sesame flavor of tahini, hearty chickpeas, a tangy squeeze of lemon juice, garlic and cumin, this hummus is just so delightful. We most often just served ours with pita or crackers and veggie sticks for dipping, but it also tastes wonderful in sandwiches, grain bowls, burgers, wraps, you name it. As a bonus, it was also a great way to get extra veggies into our toddler too!
Anyway, being back in Barcelona reminded us how much we missed having green hummus around. So I snapped a picture of the ingredient label while we were there and set about trying to recreate the recipe once we landed back in Kansas City. And I have to say, I’m very pleased with where this recipe landed!
So the next time you’re craving hummus, grab a bag of frozen peas and some mint and give this one a try. I hope you’ll love it as much as we do!
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This one-pot lemony chicken stew recipe is filled with tender chicken and hearty veggies all simmered together in a delicious creamy lemon-herb broth.
Cooler weather has finally arrived in Kansas City and I’m feeling allll the cozy fall nesting vibes right now. So a warm bowl of this lemony chicken stew sounds like the perfect way to celebrate. ♡
It’s the comfort food I love this time of year, made with tender bites of caramelized chicken and hearty veggies all simmered together in a creamy, lemony, garlic-herb broth. It’s perfect for enjoying solo, ladling over noodles or rice, or (my personal favorite) serving with big hunks of crusty bread for dunking in that flavorful broth. All options are winners here and guaranteed to warm you up through and through!
I’m especially partial to this stew because it’s full of protein and can be used with whatever stew-friendly veggies happen to be hanging out in the fridge. And the leftovers arguably taste even better the second and third day. So the next time you’re craving a cozy chicken dinner, grab a lemon and let’s make a steaming pot of this lemony chicken stew together!
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These portobello tacos are made with the most delicious sautéed mushrooms, refried beans, and fresh toppings.
Ooh friends, what I would give to be able to reach through the screen and serve you one of these tacos right now. ♡
These portobello tacos are quite simply some of the most flavorful and satisfying vegetarian tacos I’ve ever made…and I can’t wait for you to try them! They feature portobello mushroom caps, which are thickly sliced to retain their meaty texture, briefly marinated in a simple 5-ingredient sauce, and sautéed to crispy, juicy, flavorful perfection. They’re then layered with my favorite refried beans in soft corn tortillas, drizzled with salsa verde, and finished with a sprinkling of your favorite fresh toppings. Each bite is perfectly balanced with hearty and light textures, bold and fresh flavors, and seriously could not be more delicious!
Best of all, I love that this recipe comes together quickly and easily, making it perfect for busy weeknights anytime the taco cravings hit. (You can also prep the refried beans in advance if you’d like!) These mushroom tacos also happen to be naturally gluten-free and vegan, although you’re more than welcome to add on a sprinkling of cotija or Pepperjack cheese if you’d like. And while we love serving these mushrooms in tacos, they would be just as fabulous in anything from quesadillas to enchiladas, tostadas, burritos, nachos and beyond.
So the next time you pass by some beautiful portobellos at the market, bring some home and let’s make tacos!
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This Trader Joe’s-inspired tomato feta soup recipe is easy to make in about 35 minutes and enhanced with fresh basil and tangy crumbled feta chunks in every bite.
Over the past year, our family has developed a small — okay, major — obsession with Trader Joe’s tomato feta soup. ♡
As in, there has literally been a corner in our fridge reserved specifically for those cute little tubs which we’ve ~~hoarded~~ purchased nonstop so that we never accidentally run out. And dozens upon dozens of bowls of tomato feta soup later, we still somehow never grow tired of this one! It’s made with a classic tomato basil soup base, perfectly balanced with sweet, savory, creamy flavors. And then the surprise chunks of crumbled feta in each bite are just perfection, giving the soup an extra hint of tangy flavor and texture that makes it downright irresistible in my book. We can’t get enough of it!
So of course, after purchasing who-knows-how-many batches of the store-bought version, I figured it was time to save a bit on our grocery bill and at least try my hand at making a homemade version. It definitely took a few tries to try and nail the TJ’s flavor balance, but I think I’ve now landed on a version that lives up to the original. And — as a surprise bonus — it turns out that it’s super quick and easy to make in just a little over half an hour! Similarly to the TJ’s version, this recipe is made using canned San Marzano tomatoes, which I love because they’re available year-round (so no need to save this recipe just for summer tomato season). And while we love to make ours identically to the store version, you could also easily add in some extra beans, lentils or Italian sausage if you’d like to include some extra protein.
We love serving ours with toasted sourdough bread and a simple side salad, and it hits the spot each and every time. So if you love a good tomato soup as much as we do, I wholeheartedly recommend giving it a try!
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This no-bake blueberry tart recipe is quick and easy to prep and bursting with fresh lemon-blueberry flavor!
One of my favorite no-bake recipes yet! ♡
This gorgeous blueberry tart is an absolute showstopper and the perfect dessert for the peak heat of August when all of our ovens are still on summer break. It features a full 1 1/2 pounds of fresh and juicy blueberries, which actually (finally!) get to take center stage in this tart, instead of getting buried under the usual summertime pie crusts or crisp toppings. My goal with this recipe was to preserve their naturally sweet flavor and plump juicy texture, so the blueberry filling is only briefly simmered here and then mixed with a hint of lemon and vanilla, then everything gets nestled into a simple and crunchy gingersnap crust. Each bite is downright delicious and absolute heaven when paired with a melty scoop of vanilla ice cream. Summertime at its best!
If you happen to have other fresh berries on hand, feel free to mix them in with the blueberries too. And while I adore the subtle kick of spice that the gingersnaps lend to this recipe, you could just as easily make this tart with a classic graham cracker crust if you prefer.
Let’s make a blueberry tart!
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This roasted vegetable pasta is tossed with lots of caramelized roasted veggies and a delicious balsamic garlic butter sauce. So simple and delicious!
This roasted veggie pasta was an instant hit in our house!
I mean, it’s hard to go wrong in our book with mixing a big pan of caramelized veggies with pasta. But we loved the simplicity of the butter-balsamic-garlic sauce here, which perfectly complemented the flavors of the roasted veggies without overpowering them. When tossed with a generous handful of salty freshly-grated Parm and lots of fresh basil, this dish was absolutely bursting with big, fresh, summertime flavors. We went back for seconds…and then thirds! Couldn’t get enough of this one. ♡
The veggie options here are totally flexible, so please feel free to use whatever sounds good (or is overflowing in your garden, if you happen to have a green thumb!). You could also add in an extra protein if you’d like (such as chicken, sausage, shrimp, etc). And while I love the warm roasted veggies here fresh out of the oven, we can vouch that this recipe tastes equally delicious served as more of a cold pasta salad, so be sure to enjoy those leftovers too.
Let’s make some veggie pasta!
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These delicious cinnamon cardamom scones are easy to make, perfectly soft and flaky, and drizzled with a simple glaze.
New favorite scone alert! ♡
My mom recently brought us a batch of freshly-baked cinnamon scones, inspired by this recipe from Smitten Kitchen. And our entire family instantly agreed that they were hands-down some of the best we had ever tasted. Seriously, we absolutely love these scones and can’t stop making them!
As you can see, Deb’s original recipe features these fun “open-book” layers, which are easy to create by adding a few folds of cinnamon-sugar to dough. Our family really loves cardamom, though, so we’ve taken to adding a few generous teaspoons of ground cardamom to the filling along with the cinnamon and sugar. We’ve also come to love adding a touch of vanilla and some extra cream to the dough, to make it irresistibly soft and flaky and flavorful. And even with a final drizzle of icing, I love that these scones turn out to be sweet-but-not-too-sweet. When served hot out of the oven alongside a good cup of coffee, I’m telling you, there’s nothing better!
Let’s bake some scones!
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All of the best tips we learned in Italy about how to make classic tomato basil bruschetta.
Tomato season means…time to make tomato bruschetta! ♡
I’ve long been a big fan of this classic Italian appetizer. But a few years ago during our trip to Rome, my husband and I had the opportunity to take a cooking class on the art of making traditional tomato basil bruschetta and learned a few tips and techniques we found helpful. So I figured that tomato season would be a good time to pop in here and share a bit of what we learned!
First, a quick note about pronunciation. Americans often pronounce bruschetta with an “sh” sound, but the Italian ch is actually pronounced like an English “k”, so it should sound more like broo-skeh-tah. (By the way, the plural of bruschetta is bruschette — broo-skeh-teh.) Its name is derived from the Roman verb meaning “to toast” or “to roast over coals,” which makes sense because bruschetta is commonly regarded as one of the best uses for leftover bread.
Tomato bruschetta been a popular dish in Italy since the 16th century, back when tomatoes first arrived on the scene in Europe. And as with most classic Italian dishes, the components of tomato bruschetta are intentionally kept simple so that the vibrant, fresh flavor of each ingredient can each really shine through. All you need are ripe tomatoes, good-quality olive oil, fresh basil, garlic, oregano, sea salt and crusty bread to make an excellent batch of bruschette al pomodoro. It’s a quick and easy appetizer to assemble. And, if you’d like, you can even prep the crostini and tomato basil topping hours in advance and assemble just before serving, making bruschetta a terrific option for easy entertaining.
The most important thing that our instructor stressed again and again is that amazing tomatoes make for amazing bruschetta. So let’s make the most of tomato season and whip up a quick batch of bruschetta!
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All of my best tips for how to make perfectly crisp and delicious homemade crostini, plus lots of ideas for fun toppings!
One essential technique that I highly recommend memorizing for easy entertaining — how to make crostini! ♡
These classic little toasts are the perfect appetizer or snack to serve a crowd and always taste a million times fresher when made homemade versus store-bought. And, since it’s so easy to whip up a batch in 20 minutes with just 3 basic ingredients, I’m convinced a homemade batch is always worth the extra effort!
They’re the perfectly crisp and versatile little vehicles to host any number of delicious toppings. So whether you’re craving classic tomato basil bruschetta, a spread of goat cheese drizzled with honey, fig jam layered with prosciutto and arugula, brie topped with apple slices, a scoop of pimento cheese or spinach artichoke dip — I could go on and on, the options really are limitless — a fresh batch of homemade crostini is pretty much guaranteed to make everything better.
Here are all of my best tips and tricks for how to make a quick batch of crostini, plus tons of ideas for fun seasonings and toppings to try!
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This zesty curry chicken salad recipe is full of protein and perfectly balanced with sweet and savory flavors.
Trader Joe’s curry chicken salad has long been a favorite in our house. But when we moved to Barcelona seven years ago and found ourselves an ocean away from TJ’s grab-and-go option, I quickly figured out how to make my own homemade version from scratch, which honestly couldn’t be easier and (bonus) was just a fraction of the cost! ♡
Many years later, this recipe is still one of my go-to’s for a protein-packed lunch. It comes together quickly with cooked chicken (diced or shredded), toasted cashews, shredded carrots, cilantro, red onion, and a simple Greek yogurt curry sauce. I also like to add in lots of fresh red grapes for extra texture and sweetness (versus the raisins used in the TJ’s version), and prefer to lighten up the curry sauce with plain Greek yogurt instead of mayo. Together, the ingredients combine to create the perfect balance of sweet and savory flavors, crunchy and tender textures, with a perfectly spiced creamy dressing. And the leftovers taste even better the second day after the the flavors have had a chance to meld. So good!
Feel free to serve this curry chicken salad up between slices of bread to make a sandwich, roll it up in a tortilla to make a wrap, scoop it into lettuce wraps, serve it with crackers for dipping — there are so many ways to enjoy this delicious and versatile salad. So enjoy, enjoy! (more…)
This Aperol margarita recipe is easy to make with Aperol, lime juice, and your favorite tequila.
Aperol spritzes meet margs with these vibrant Aperol margaritas! ♡
We traditionally make margs in our house using Cointreau. But my friend, Lindsey, recently mentioned that she’s been enjoying hers lately with Aperol, which lends more of a bittersweet and herby flavor to the cocktail and also gives it a vibrant orange hue. So we’ve been giving it a try this summer and are now officially hooked!
The Aperol still gives a margarita the orange flavor we all know and love, but it’s slightly less sweet in a good way, giving the cocktail a touch more of the zingy, citrusy, bitterness that I personally love. It also lowers the ABV of the cocktail nearly by half (from ~30% to 22%), which is perfect if you’re looking for a lighter summer cocktail. And while I generally prefer mezcal margaritas, both Barclay and I found that we actually enjoyed this one made with a good crisp tequila, which really lets the delicate Aperol flavors shine through.
I highly recommend a Tajín salt rim, or you’re welcome to also muddle in some fresh jalapeño wedges to add a spicy kick. Then serve it up nice and chilled on the rocks, and enjoy enjoy! Cheers!
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Hello! I’ve got a sleeping baby sitting beside me and an iced lavender latte in hand and thought I’d take advantage of nap time this morning to pop in with a long overdue life update. ♡
I realized the other day that it’s been over a year since I last typed out one of these posts while sitting in our sunny kitchen in Barcelona. Which, to be honest, feels like a lifetime ago. (And also somehow like…yesterday?) It’s hard to know where to even begin to summarize how life has changed since then. We’re now back across the ocean living in Kansas City, which is slowly beginning to feel like home again ever since our whirlwind move back with a toddler, elderly dog, eight suitcases, and a newly-positive pregnancy test last June. Since then, we have…
- moved into a 90-yr-old Tudor, which we (probably over-ambitiously) decided to renovate before our second baby’s arrival, while working to stock the place 100% from scratch with everything from beds to bicycles to blenders and beyond
- walked through our second pregnancy and gave birth in the States, which went mercifully smoothly this time around (and was also a very interesting contrast to how things are done in Spain)
- welcomed a wonderful Costa Rican au pair to our family, who’s going to be living with us and helping with the boys over the coming year
- checked off what felt like a million “getting settled” logistics, including purchasing two cars (a super sad farewell to European walking culture), re-establishing our businesses in Missouri, and diving back into the wonderful world of American healthcare, insurances, taxes, etc
- navigated an intense year of “sandwich generation” learning curves, doing our best to try and care for aging parents and little kids at the same time
And then of course, we brought this little sunbeam home. ♡♡♡
We joked on the day Milo was born that he seemed just “just happy to be here”, and four months later, that still pretty much sums things up! He has turned out to be such an easygoing little baby who’s just happy to eat, happy to sleep (major change from our first!), happy to smile and coo and snuggle with anyone…and we truly could not love him more. It’s remarkable how much joy he has added to our little household. After a fairly disorienting year, his arrival has felt like the missing puzzle piece that’s finally helped Kansas City begin to feel like home again. Of course, the newborn stage has been intense and exhausting in all of its usual ways, but getting to step away from work for a few months to soak up sunny spring walks with Milo and nuzzle his soft skin and and be there for all of his adorable little “firsts” has felt beyond special. It’s never lost on Barclay and me what a privilege this is to get to do this all one more time, especially after the long road to meet him, and we’re just so grateful that he’s finally here.
All that to say, goodness, it has been a year. Definitely one of the more challenging ones on record for our little family, but still with plenty of glimmers of love and joy and fun sprinkled in there all along the way, as life always seems to provide. We’re feeling very grateful to (at least mostly) now be on the other side of the international moving chaos. And while I’ve enjoyed time away from Gimme Some Oven during maternity leave, I’m glad to be getting back into some work rhythms again. More updates on all of that below.
Anyway, clearly, lots to share! So without further ado, here’s the update from our little corner of KC… (more…)
This delicious panzanella salad is easy to make and bursting with fresh summer flavors.
Summer tomato season calls for allllll the panzanella salads! ♡
This classic Tuscan bread and tomato salad is one of my absolute favorite summertime meals, transforming a handful of humble ingredients into something so special and satisfying. It’s easy to make with homemade garlic croutons (yes, a quick homemade batch is essential to achieve the proper crispy/chewy texture for panzanella), which are then tossed with juicy cherry tomatoes, crisp bell peppers and cucumbers, tangy red onion, loads of fresh basil, and your choice of creamy feta or mozzarella. Then everything gets tossed with a red wine vinaigrette and left to rest for 30 minutes so that the croutons can soak up all of those gorgeous fresh flavors. It seriously tastes like the best of summertime in every bite and those vibrant colors are always such a showstopper. The perfect dish for the season!
That said, one of the best things about panzanella is that it’s endlessly versatile. So feel free to customize your own salad by swapping in whatever type of leftover bread, veggies (or fruit!), cheese, or vinaigrette that you happen to have on hand. However you make it, panzanella deserves a spot on every summer meal rotation. So grab a few pints of fresh tomatoes and let’s make a batch together!
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This classic Italian-inspired affogato recipe is easy to make in just a few minutes with ice cream, espresso and your choice of toppings.
Quite possibly one of the easiest and best desserts out there — affogato! ♡
This Italian classic has long been one of my go-tos for easy entertaining, especially on warm summer nights when you’re craving a cold sweet treat! Simply add a scoop of your favorite ice cream or gelato to a small bowl or glass, top it with hot espresso, add a shot of liqueur or a sprinkle of toppings if you’d like (both optional), and this delightful and sophisticated dessert will be ready in no time.
If you’re like me and are sensitive to caffeine late in the day, no prob, just use your favorite decaf espresso or strongly-brewed coffee! And while vanilla ice cream is the traditional option here, the sky’s the limit when it comes to the fun flavors of ice creams and toppings that you can pair together here, so don’t hesitate to raid the freezer and use whatever pint sounds good. This fun dessert is always a winner!
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Honey-roasted salmon is topped with a sizzling ginger scallion sauce and served over rice with a squeeze of lime. So fresh and flavorful and ready to go in 30 minutes!
Say hello to our latest favorite 30-minute meal!
I’ve been on a major ginger scallion sauce kick these past few months, sizzling up a quick batch of the Cantonese-inspired, 5-ingredient sauce to drizzle on everything from veggies to steak, salads, noodles, and more. But one of my favorite pairings has been this simple honey-roasted salmon and green beans situation, roasted up on a single sheet pan, served over rice, drizzled with the ginger scallion sauce and finished with a generous squeeze of fresh lime. The blend of sweet, salty, umami, tangy flavors here is just perfect. And it all comes together easily in just 30 minutes…always a win!
We’re quite partial to the pairing of salmon and green beans here in our home, but you could easily swap in a different protein or veggie here if you prefer. We’ve also made this one successfully on the grill, if you don’t feel like heating up the oven this time of year. And while the dish is lovely served over rice (I take a shortcut by heating up frozen brown rice from Trader Joe’s), you could just as easily serve it over noodles or another grain, or just enjoy the fish and veggies on their own.
Enjoy, enjoy!
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This Chicken Caesar Pasta Salad recipe is tossed with my favorite Caesar dressing, lots of Parm, and the yummiest garlicky breadcrumbs.
A good Caesar salad will forever and always be one of my favorite foods. But I’m also just as happy this time of year to whip up a delicious batch of its carb-y cousin, a chicken Caesar pasta salad. ♡
It’s basically everything we all love about a good chicken Caesar — perfectly-seasoned chicken, crisp Romaine leaves, a bold and tangy Caesar dressing and a generous shower of freshly-grated Parmesan — tossed with chilled and chewy al dente pasta. Then in lieu of traditional croutons, I like to whip up a quick batch of crunchy, salty, garlicky breadcrumbs to sprinkle on top. It’s a classic pasta salad recipe that’s always so satisfying and comes together easily too!
Of course, if chicken isn’t your thing, feel free to sub any other protein in here that you prefer (shrimp, salmon, bacon, Italian sausage, or even roasted chickpeas would be great options). And if you happen to have any roasted veggies on hand, they would always be welcome here too. I do just have to say that I’m partial to my favorite homemade Caesar dressing, but totally get it if you’d like to save some time and use a bottle of store-bought (in which case, Ken’s or Marzetti are two brands I always recommend).
However you make it, I promise that this classic Caesar pasta salad recipe is always a winner!
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This classic Pimm’s Cup recipe is layered with fresh fruit and cucumber and always tastes so refreshing!
Warm weather cocktail season has arrived and I vote we celebrate with a gorgeous fruit-filled Pimm’s Cup! ♡
If you don’t already have a bottle of Pimm’s No. 1 in your bar cart, I highly recommend picking up a bottle of this fruity, botanical, gin-based liqueur to make some refreshing cocktails this summer. It’s the starring ingredient in a Pimm’s Cup, a fruit-filled sparkling cocktail that’s famously the signature drink of Wimbledon, traditionally mixed with either lemon soda or ginger ale and then layered into a highball glass with a rainbow of fresh fruit and cucumber slices and herbs. It’s a showstopper of a drink that’s delicious, refreshing, not-too-strong, and incredibly easy to make. And if you happen to be serving a group, it’s easy to batch into a pitcher as well.
I’m partial to making Pimm’s Cups with a mix of freshly-squeezed lemon juice and a bold ginger ale (or ginger beer), in order to amp up the fresh lemon-ginger flavors in this drink, but you’re welcome to go the lemon soda route if ginger flavor isn’t your thing. And while this certainly isn’t traditional, I highly recommend enjoy muddling in a few slices of jalapeño if you enjoy an extra kick. Delicious!
However you choose to make your Pimm’s Cup, it’s certain to be a lovely and refreshing drink for summertime. So grab a bottle of Pimm’s and some colorful fruit and let’s make a cocktail together!
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These crispy zucchini black bean tacos are quick and easy to make with an irresistible avocado dipping sauce.
Crispy black bean tacos are always a winner…but let’s sneak some extra veg in there too! ♡
This simple recipe has become a favorite vegetarian dinner here in our house, especially on busy weeknights. Just sauté up a quick and zesty taco filling with zucchini, black beans and seasonings. Fold the tortillas up with the filling and cheese and cook in the same pan until perfectly crispy and melty. Blend up a refreshing avocado salsa verde for dipping. And then dive on in.
These crispy tacos are nothing fancy, but they are super flavorful and crunchy and hit the spot every time. And I love that they’re a low-cost, protein-packed, gluten-free, meatless option that comes together easily in less than 45 minutes (or less if you’re moving quickly!). So the next time you’re craving tacos, grab some black beans and zucchini and let’s make some vegetarian tacos together!
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This 30-minute spring farro salad is made with a delicious mix of seasonal veggies and herbs, farro, chickpeas and a quick lemon vinaigrette.
Cheers to spring salads! ♡
After making this winter farro salad countless times over the past year, I decided we needed to try a springtime version with fresh seasonal veggies and herbs. And thus, this zippy spring farro salad recipe was born.
It’s loaded up with chewy farro and chickpeas, a crisp mix of cucumber, radishes and shallots, a sprinkling of tangy crumbled feta, loads of fresh herbs (I opted for mint and dill), and my favorite lemony everyday vinaigrette that pulls everything together. Each bite tastes wonderfully light and springy, especially thanks to all of those fresh herbs. And this salad holds up beautifully in the fridge if you’d like to prep the salad in advance for easy lunches or sunny picnics or springtime nights by the grill.
As you can imagine, it’s also an easy recipe to customize with whatever seasonal veggies, herbs or cheeses you would prefer to toss in. And if you need a gluten-free option, no prob, just swap in some quinoa for the farro. Let’s make some salad!
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All you need are 6 simple ingredients to make a vibrant batch of this lemon basil butter pasta in less than 30 minutes.
Fresh basil is back in season and I vote we celebrate with this lemon basil butter pasta! ♡
Our family fell in love with Ali Slagle’s viral basil-butter pasta last fall, which is a deliciously basil-forward, nut-free, and buttery alternative to traditional basil pesto pasta. She had the brilliant idea to blitz blanched basil with butter in a food processor (which you should definitely double to have leftovers for later!), which is then melted into a batch of hot pasta for a quick and easy 3-ingredient meal. The creamy, salty, melted butter serves as the perfect saucy vehicle for the fragrant peppery flavor of fresh basil, and perfectly coats each strand of pasta. And while it’s easy to make the basil butter in the amount of time it takes to cook the pasta, you can also prep the basil butter in advance if you’d like to make dinnertime an absolute breeze. Such a win!
That said, while Ali’s version keeps things simple with just basil, butter and pasta, we’ve come to love adding in a generous dose of lemon, black pepper and Parmesan to this pasta as well (a la this recipe), which adds a balance of bright, spicy, umami flavors to the basil butter that really makes this dish sing. And for any of you who want to go the extra mile and make a batch of brown butter to use here (totally optional, but WOW), I can vouch that the extra toasty, nutty flavor notes absolutely take this simple dish over the top.
Bottom line, I’m now convinced that this melting-basil-butter-into-hot-pasta method here is one that any herb-lover should add to their repertoire. So grab a big bunch of basil and let’s make some pasta!
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This delicious ginger coconut potsticker soup recipe is quick and easy to make with your choice of frozen potstickers and veggies.
It’s a cold and rainy week here in Kansas City, which always means one thing in my book — soup time! ♡
This recipe is a simple twist on my favorite potsticker soup that our whole family loves, but made this time with the yummiest creamy ginger-lemongrass coconut broth simmered with loads of mushrooms and spinach, and finished off with a zing of fresh lime juice. It’s a vibrant and flavorful soup that’s filling without feeling too heavy. And thanks to a few shortcuts, it can easily come together quickly on a rainy weeknight like this one. Win-win!
Feel free to use your favorite vegetarian or meat-filled potstickers (we love the vegetable gyoza from Trader Joe’s). And if you’d like to also make the soup completely gluten-free, just be sure to purchase a brand of potstickers that’s certified gf (I love these).
This recipe instantly became a favorite here with our family, so I feel certain you’re going to enjoy it too!
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This one-pot chickpeas and orzo dish is simmered in a creamy garlic sauce with sun-dried tomatoes, basil and spinach. So delicious and ready to go in 30!
“Marry me” chicken recipes have been flooding the internet over the past few years, and with good reason — a pan full of creamy, sun-dried tomato and basil chicken can’t help but be a winner! Here in our house, though, I wanted to make a version that my vegetarian husband and pasta-loving toddler could enjoy too. Thus, this orzo and chickpeas dish was born. ♡
It’s basically just a “marry me” take on our family’s favorite lemony spiced orzo and chickpeas recipe. But this time, of course, made with tangy sun-dried tomatoes, a garlicky creamy broth, loads of fresh basil and a generous shower of Parmesan, all simmered together with perfectly chewy al dente pasta and protein-packed chickpeas. It’s a one-pot, 30-minute dinner that the whole family adores. And I’m pretty sure even all of the omnivores out there won’t miss the chicken!
That said, meals like this one are inherently customizable. So if you feel like adding in an additional protein (such as Italian sausage, shrimp, salmon or chicken), it would be quite easy to do. Or there are all sorts of other veggies and add-ins that could be delicious mixed in too. However you approach this one, the basic formula is famously so good that it will want to make everyone want to marry the cook. So…get ready to fall in love! ;)
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Learn how to make a lavender latte (hot or iced) with this simple recipe that’s easy to customize to your liking.
After moving back to KC last summer, one of my good friends introduced me to her favorite drink at our neighborhood coffee shop — an iced lavender latte — and it was love at first sip. ♡
I’ve long been a fan of pairing lavender with earl grey tea to make a London fog latte. But this was the first time I had ever tasted lavender paired with espresso. And when out for a morning stroll around the neighborhood with our iced lattes on a hot summer’s day, that extra hint of delicate floral flavor in my coffee was just delightful. Loved it!
The cost of those extra pumps of syrup at the coffee shop have a way of adding up quickly, though. So last summer, I got into the routine of making small batches of homemade lavender syrup so that we could make our own lavender lattes here at home. And now nearly a year later, a hot or iced lavender latte continues to be one of my favorite ways to begin the day. They’re easy to make and customize with your favorite type of milk and espresso, and taste equally delicious hot or iced. So whenever you feel like giving your latte a floral twist, let’s simmer up a quick batch of lavender syrup and make some lavender lattes together!
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Homemade lavender syrup is easy to make with 3 ingredients and can be used in everything from lattes to cocktails, lemonade, baked goods and more.
This has been the year of lavender syrup here in our house. ♡
Ever since I fell in love with our neighborhood coffee shop’s lavender iced latte last summer — and then pivoted to making my own here at home for a fraction of the cost (recipe coming tomorrow!) — steeping a quick batch of homemade lavender simple syrup has become a regular part of our weekly routine. And over time, we’ve come to find that it’s useful for so many other delicious treats beyond coffee too!
You can use lavender syrup to add a hint of floral flavor to your favorite cocktails. (I’m especially partial to a lavender gin fizz or lavender mojito.) You can add a splash to a refreshing glass of lemonade, iced tea, or sparkling water. You can whisk lavender syrup with powdered sugar to form a lavender glaze, or whip it with heavy cream to make lavender whipped cream. Or you can customize the syrup with different sweeteners or play around with infusing rose, mint, vanilla, or lemon into the syrup too. The possibilities are endless and so much fun!
Most of the time, we keep things simple here in our house with a basic 3-ingredient lavender simple syrup made with dried lavender buds, sugar and water, which won’t steer you wrong. But I’ve included lots of different ideas and tips below to help craft whatever version of this syrup you may love best.
So grab some culinary-grade dried lavender and let’s make a quick batch together. I promise you can find many delicious ways to put it to good use!
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This blueberry cake recipe is easy to make and bursting with fresh blueberries.
Blueberry season calls for my favorite blueberry cake! ♡
I first shared this blueberry cake recipe here ten years ago. And now, over a decade later, it still continues to be a favorite tradition of ours each spring when blueberry season rolls back around. It’s loaded up with a full two pints of fresh blueberries, which add a burst of vibrant sweetness to each bite. Then when mixed with a simple vanilla white cake batter, baked up in a bundt pan, and drizzled lightly with a sweet glaze, this cake is downright lovely through and through. Always such a beautiful cake for springtime!
In the years since I first shared this recipe, I’ve come to love adding a hint of lemon to brighten up the cake batter and glaze. And while I love this cake with fresh blueberries, I’ve also updated the notes below with instructions on how to make it using frozen blueberries too if that’s what you have on hand.
This recipe is always a winner in our house, so I hope you enjoy it as much as we do!
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This ravioli lasagna recipe is super-easy to make with 8 ingredients and only 15 minutes of hands-on prep time.
Say hello to one of my longtime favorite shortcut recipes — ravioli lasagna. ♡
We’re all big lasagna fans here in our house. But let’s be real, layering up a pan of classic lasagna is a labor of love, and one that rarely seems to fit into my schedule in this season of life with two little ones. Ravioli lasagna, however, couldn’t be easier!
Simply sauté a big pan of Italian sausage, onion and garlic and combine with your favorite marinara to make a quick meat sauce. (Or you can skip the sausage and keep this recipe vegetarian.) Layer the sauce in a baking dish with frozen tortellini (no need to thaw), ricotta and lots of mozzarella. Pop the pan in the oven and bake until the mix is hot and bubbly. Then top with extra Parmesan and fresh basil and dive on in. The ravioli swap magically provides all of the textures and flavors we all love in traditional lasagna without all of the work. And when layered with all of these classic ingredients tastes absolutely delicious.
Feel free to use whatever flavor of ravioli and marinara sauce that you love best. And if you’d like to toss in some extra veggies or greens, by all means, go for it. This recipe is incredibly flexible and reliable. So the next time you’re at the store, pop a few bags of frozen ravioli in your cart and let’s make a big pan of “lasagna” together!
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This Irish-inspired colcannon soup is easy to make with creamy potatoes, kale and cheddar cheese.
The last time I made colcannon (traditional Irish mashed potatoes with kale), the thought occurred to me while gathering the ingredients that they would also be perfect in a soup!
So…here we are. ♡
I’m pretty sure this isn’t a traditional soup in Ireland, so I make no claims for authenticity here. But the traditional ingredients in colcannon (potatoes, kale, garlic, bay leaves, cream) form a fantastic base for a potato soup. And when simmered with extra leeks in veggie broth, partially blended until thick and creamy, and topped with a vibrant sprinkling of chopped scallions, this simple soup was just as delicious as I had imagined. So cozy and flavorful!
I decided to take a bit of extra inspiration from the Irish and add in a big handful of shredded cheddar make it extra cheesy, but the soup is plenty flavorful without the cheese if you’d like to leave it out. You could also add in some bacon or sausage here for extra protein if you’d like. Or if you prefer cabbage instead of kale for the greens in your colcannon, chopped green or Savoy cabbage would be wonderful in this soup as well.
Let’s make some colcannon soup!
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This Irish kale colcannon recipe is perfectly buttery and fluffy and easy to make with a handful of basic ingredients.
St. Patrick’s Day is just around the corner and I vote we celebrate with homemade colcannon. ♡
We love making these classic Irish mashed potatoes anytime during the year that we happen to have some leftover kale and scallions in the fridge. But I recently learned that colcannon is traditionally served in Ireland on Halloween, when little trinkets are often hidden inside to predict your future for the coming year. Fortune-telling mashed potatoes…so fun!
Well whether you decide to make colcannon on Halloween, St. Patrick’s Day, or any other time of the year, these Irish mashed potatoes are always a great idea. They are traditionally made with either sautéed kale or cabbage and lots of scallions, which add a vibrant pop of green color as well as extra nutrients, flavor and texture to classic mashed potatoes. I also always love adding cream cheese to mashed potatoes for an extra pop of tang, plenty of garlic and bay leaf for seasoning, and a generous sprinkling of extra scallions on top. They’re the perfect side dish to complement a range of entrées and the perfect greens-filled comfort food as we move into spring.
Let’s make some colcannon!
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Hello hello! Just wanted to pop in with a cute little life update. ♡
I’m delighted to share that our sweet son, Milo Alexander Martin, came to join our family this Valentine’s and we could not be more in love. After another long road to reach this point, we feel deeply aware of how fortunate we are — how many tiny miracles had to come together — to have him here with us. Currently soaking up all the snuggles and showering him with a million kisses each day because, as we’ve learned, this all just goes too fast.
I can’t wait to show you the world, beautiful boy.
This vibrant lemony broccoli pesto pasta is quick and easy to make and full of fresh flavors.
Your veggies, greens, and pasta…all in one gorgeous dish! ♡
We’re all big fans of this lemony broccoli pesto pasta here in our house for different reasons. Teo, our toddler, loves the vibrant color and has taken to calling this recipe “super-green pasta”, since we have a lot of toddler-talk lately around here about how green veggies help keep our bodies nice and strong. My husband, Barclay, has yet to meet a pesto or broccoli dish that he doesn’t love, so this one was already a hit the first time I even mentioned the idea. And I — currently 38-weeks pregnant and highly motivated to get dinner on the table and off my feet stat, lol — really appreciate how a few easy shortcuts can bring this recipe together in just about 30 minutes of so. Plus, it’s absolutely delicious!!
I highly recommend using a bag of pre-cut refrigerated or frozen broccoli florets here to save you a bit of prep time. Then you can just toss them into the hot pasta water for a quick cook, transfer the broccoli to a food processor while the pasta cooks to purée it into a nutrient- and flavor-packed pesto with fresh spinach, lots of fresh basil, garlic, lemon, Parmesan, pine nuts (or almonds) and olive oil, then combine the sauce with perfectly al dente pasta to create a gorgeous pesto pasta.
It’s a fabulous dish served just on its own, or you’re of course welcome to mix in your favorite cooked protein (such as shrimp, chicken, salmon, Italian sausage) or roasted veggies if you would like. Or if you happen to be craving pasta salad on a nice warm day, this recipe works just as well served chilled instead of hot. Options, options.
However you make this one, I feel certain you’re going to love it as much as we do. So grab some broccoli and let’s make a big batch of pesto pasta together!
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This peanut curry lentil soup recipe is full of feel-good ingredients and features the coziest blend of sweet, savory, spicy flavors.
September soup season has finally returned and I, for one, am here for it. ♡
Unsurprisingly, I already have a long (ok, very long!) list of soup recipes to share with you this season, and it was hard to decide where to begin. But today I thought I’d kick things off with this Thai-inspired peanut curry lentil soup that we have been absolutely loving lately. It’s bursting with seasonal feel-good ingredients, including end-of-summer sweet potatoes, bell peppers and kale, plus a hearty serving of protein-packed lentils. Then the broth — which I could happily drink from a mug — features the classic blend of Thai coconut curry flavors, balanced out with a bit of sweetness from natural peanut butter and a bright citrusy tang of lime.
It’s one of those recipes that magically seems to hit every flavor note, and tastes wonderfully hearty and rich without being too heavy. It comes together easily with minimal chopping time and a simple simmer on the stovetop. It’s naturally gluten-free and vegan, although you’re welcome to add in an extra protein (such as chicken, beef or tofu) if you’d like. And leftovers arguably taste even better the next day, so be sure and tupper-up any extras for lunch tomorrow.
Let’s make some soup, friends!
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This hearty lentil bolognese recipe is naturally gluten-free and vegan and simmered with the most delicious bold and savory flavors.
On those days when you’re craving a cozy bowl of pasta alla bolognese but prefer to skip the meat, this lentil bolognese is here for you. ♡
We end up making some version of this plant-based bolognese most often in our house, especially so that my vegetarian husband and lentil-obsessed toddler can enjoy it. But I’m pretty sure that any meat-eaters in your own house will love it too!
The earthy lentils here add a wonderfully hearty texture and earthy flavor to the sauce, plus a generous extra dose of protein, which I love. And it’s hard to see, but there are a ton of finely-chopped mushrooms hiding in there too, which help to add that classically “meaty” umami flavor to the sauce along with the traditional carrots, onion and celery. I admittedly like to go big on seasonings when it comes to bolognese, with lots of garlic, herbs, crushed red pepper flakes, and a hint of balsamic vinegar added in for lots of savory flavor. And while traditional bolognese is usually finished with dairy milk, you’re welcome to sub in your favorite plain plant-based milk if you would like to make this recipe vegan.
Heads up that this recipe makes a big batch of sauce! So you can either use it to make a big pot of pasta, or save some of the leftovers sauce to freeze for later or serve again with gnocchi, polenta, potatoes, or whatever else sounds good.
Let’s simmer up a big batch together!
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This healthy seed crackers recipe is easy to make, packed with nutrients, and irresistibly delicious! With so many fun crackers on the market nowadays, I can generally never be bothered to make homemade crackers from scratch…except when it comes to these magical seed crackers. ♡ I owe the credit for this recipe to my friend, […]
This bruschetta-inspired pasta is tossed with fresh tomatoes, basil, garlic, onions, balsamic and finished with a sprinkling of crispy garlicky breadcrumbs. Ready to go in 30 minutes! Everything you love about fresh tomato basil bruschetta…tossed into a simple pasta! ♡ We are huge bruschetta fans in our house and love making a quick batch in […]
Lemony orzo and chickpeas are simmered in a lightly-spiced broth and tossed with spinach. A new favorite 1-pan, 10-ingredient, 30-minute meal here in our house. ♡ Orzo and chickpeas are simmered in a golden broth with turmeric, cumin, onion, garlic, lemon zest and a hint of hot chili flakes until tender. Then just wilt in […]
Fresh watermelon and cucumber are tossed with lemon and mint and served over a bed of silky whipped feta. For all of you fellow watermelon feta salad lovers out there…consider this twist on the classic with whipped feta! ♡ I should probably back up by saying that we make some version of a watermelon feta […]
Zesty cauliflower steaks are served over hummus and sprinkled with a lemony pine nut gremolata. One of those low-effort, high-reward recipes you are going to want to make again and again. ♡ Seriously, we’ve been completely obsessed with this recipe over the past few months and can’t get enough of this gorgeous mix of flavors. […]
This grilled ginger lime pork tenderloin recipe is incredibly easy to make and bursting with rich, savory flavor. Today we’re throwing back to one of the very (very, very!) first recipes I ever shared here back in the summer of 2009 — this grilled ginger lime pork tenderloin. ♡ All of these years later, it’s […]
This easy summer dessert recipe can be made in less than 20 minutes and is the perfect way to celebrate when fresh peaches are in season. Warm and juicy quick-grilled peaches. Cool and refreshing vanilla ice cream. A generous drizzle of hot bourbon caramel sauce. I’m telling you — this simple summertime dessert is an […]
This mango lentil salad recipe comes together easily in less than 30 minutes and is bursting with fresh and vibrant ingredients. New favorite lentil salad alert! ♡ I’ve been loving this salad so much lately because it’s wonderfully light and fresh and downright bursting with juicy, tropical, summery flavors. Protein-packed lentils form the hearty base […]
This vibrant green salad is loaded up with chickpeas, dates, avocado, loads of fresh mint, and tossed with a lemony za’atar shallot vinaigrette. I’m officially declaring this our family’s house salad of the summer. ♡ We’ve been making this salad on repeat lately and simply cannot get enough of its refreshing, zesty, Middle Eastern-inspired blend […]
These spicy garlic chili oil noodles are quick and easy to make and tossed with the yummiest garlic ginger chili oil. Feel free to toss with shrimp or your choice of protein.
Seriously cannot get enough of these noodles lately. ♡
My TikTok feed has been downright overflowing with Chinese-inspired chili oil noodles these past few years. And after trying out a handful of different recipes and chili oil techniques, I’ve landed on this recipe as my personal fave.
It’s fabulously quick and easy to make with whatever type of noodles you might prefer. And the chili oil sauce that brings it all together is pure sesame, garlicky, gingery, spicy deliciousness. (Like, I could seriously put this chili oil on just about everything, it’s just so good.) It’s the perfect dish to whip up for a quick dinner with whatever protein or veggies you happen to have on hand. And while these chili noodles are absolutely delicious served nice and hot, I honestly look forward just as much to enjoying any leftover noodles cold for lunch the next day.
If you love spicy noodles, you’ve definitely got to give this one a try!
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This roasted vegetable enchiladas recipe is easy to customize with your choice of veggies and baked to delicious cheesy perfection.
One of our family’s all-time favorite ways to eat our veggies! ♡
These roasted vegetable enchiladas have been a fan favorite here on Gimme Some Oven for over a decade now. They’re super easy to make with whatever leftover vegetables happen to be hanging out in your fridge. And after many years of serving these enchiladas to veggie-lovers and veggie-skeptics alike, I can vouch that everyone loves these enchiladas no matter which veggies you toss in. They all get extra caramelized and yummy while roasting in the oven anyway, and then once they’re rolled up in tortillas and baked with zesty enchilada sauce and melty cheese, I’m telling you — people just dive right in. They’re too good to resist!
I’m of course partial to making them with my favorite homemade red enchilada sauce, but feel free to use store-bought if you’re looking to save time. I’ve also included make-ahead instructions below if you’d like to make a pan in advance to refrigerate or freeze. And if you would like to make these gluten-free, just grab your favorite corn or gf flour tortillas and you’ll be good to go.
Let’s make a yummy pan of vegetarian enchiladas together!
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My go-to classic potato salad recipe is easy to make, perfectly zesty and creamy, and always a crowd fave!
I’m returning to my Midwestern roots today to pay homage to the potluck dish that will forever be a nostalgic favorite…my classic potato salad recipe. ♡
There are of course a million different takes on how to make potato salad. But if you grew up in the Midwest or South and spent any amount of time at backyard barbecues, church basement dinners, or summertime picnics, you know exactly what I’m talking about when it comes to a “classic” creamy potato salad. We start with freshly-diced potatoes, boiled until perfectly tender and then tossed with a hint of vinegar. Then to the potatoes, we add the classic building blocks of hard-boiled eggs, crisp celery and tangy red onion. A big scoop of pickle relish adds a deliciously briny kick, although some may argue it’s optional. Then everything gets tossed with a rich and creamy dressing spiked with mustard, celery salt, vinegar, and paprika to bring everything together. Potato salad perfection.
Now I know that there are strong opinions out there on the topic of Miracle Whip versus mayo, so you do you! Feel free to also add in any extras you might like, such as bacon, avocado or fresh herbs. And while I personally love leaving the potato skins on for extra texture and nutrients, you’re totally welcome to peel the potatoes here if you prefer.
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These crumbled falafel bowls are easy to make with crispy “falafel” crumbles, your choice of rice or greens, and lots of fun toppings!
My new favorite thing…crumbled falafel bowls! ♡
A few months ago, I had a major falafel craving but couldn’t summon the energy to make the mix, form it into dozens of little patties, and fry each one until perfectly crispy. So I decided to test out a little shortcut instead, simply adding the crumbled falafel mix directly to a skillet with a bit of oil and giving it a slow toss until all of those crumbly bits turned golden and crispy. And not only did the method work well…the crumbled falafel was absolutely delicious.
We’ve made this recipe many times since, especially since our toddler has turned out to be a big fan of this recipe too, and it has quickly become a new family favorite. The key is, of course, to begin with a delicious falafel mix. I’m partial to loading mine up with lots of garlic, fresh herbs and seasonings, and a hint of lemon. If you have the time, dried chickpeas soaked overnight will also yield a better texture, but canned chickpeas can work too if needed in a pinch. Then the key is to let the falafel mix sauté in a few tablespoons of hot oil until the bottom layer is golden and crispy, then toss and wait for the new bottom layer to crisp up, toss and wait, toss and wait. It’s quite easy and comes together much quicker than a traditionally-shaped batch of falafel, yet you still get some of those crispy golden bits that we all love. A win-win!
I love piling this crumbled falafel into rice bowls with lemony-sumac veggies (so fast and yummy), crumbled feta, and a generous drizzle of tahini sauce. But there are about a million variations you could try with these bowls, so please don’t hesitate to get creative and add whatever greens, grains, veggies, toppings, or sauces sound good. Let’s make some! (more…)
This homemade tahini sauce recipe is quick and easy to make with 5 ingredients and tastes amazing with everything from falafel to roasted veggies, grilled meats, wraps, salads and more.
The sauce that makes just about everything better. ♡
Seriously. From grilled veggies to meats, salads to sandwiches, falafel to kebabs and beyond, tahini sauce is one of those magically versatile recipes that can be used in a million different ways. And its classically creamy, nutty, rich flavor never fails to make any dish taste amazing.
All you need are 5 simple ingredients (tahini, lemon, garlic, salt and cumin) and about 10 minutes to whip up a quick batch of this Middle Eastern-inspired sauce. This homemade tahini sauce recipe also happens to naturally be vegan and gluten-free. And while we most often stick to the classic ingredients here in our kitchen, there are countless fun variations that you can try to add some extra herbs, spice, heat, sweetness to customize your own tahini sauce recipe.
So grab some tahini and let’s make a quick batch!
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This homemade tahini recipe is easy to make with 3 ingredients and tastes so deliciously nutty and creamy.
Ever tried making homemade tahini? ♡
This beloved creamy and nutty Middle Eastern condiment is actually very easy to make from scratch with just three ingredients — sesame seeds, oil and salt. It comes together quickly in about 10 minutes using either a food processor or high-speed blender. And while there’s definitely nothing wrong with store-bought tahini, I have to say that nothing rivals the fresh flavor that comes with making a homemade batch with freshly-toasted sesame seeds. So rich and delicious!
I’ve included all of my best tips below for how to make tahini, plus a list of suggestions for all sorts of delicious ways to put it to use. I’m of course a huge fan of using it in classic dips like hummus or baba ganoush, but it’s also fantastic in everything from salad dressings to smoothies, baked goods, marinades and beyond.
So the next time you’re craving a recipe that uses tahini, round up some sesame seeds and let’s blend up a quick batch of DIY tahini together!
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This 5-ingredient brown butter shortbread recipe is easy to make and wonderfully rich and delicious.
These brown butter shortbread bars are downright swoon-worthy. ♡
Seriously. I’ve baked up a record amount of shortbread during this season of Ted Lasso, inspired by his famous biscuits that he gives to Rebecca week after week. And after playing around with various takes on classic shortbread recipes, and getting lots of feedback from friends who have been more than happy to taste test, we’ve finally settled on a winning recipe that I’m certain would be Ted-approved.
Like most classic shortbread recipes, this one features the 4 usual ingredients — butter, flour, sugar and salt. But I’ve amped things up by browning the butter, which adds an irresistibly nutty, toasty and rich notes to the shortbread. I’ve also added a hint of vanilla to the batter, which rounds out the flavors and brings everything together nicely. Then I’m absolutely going to insist that you sprinkle a bit of flaky sea salt on top to finish — the salty-sweet combo is works so well here and really makes the brown buttery flavors sing!
Just like Ted, I’m convinced that these shortbread bars (or “biscuits” as they would say in the UK) are best for sharing. So I hope you’ll bake up a quick batch to share with those you love and enjoy, enjoy!
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This Thai-Inspired chopped salad is made with loads of fresh veggies and greens, crunchy peanuts and wonton strips, your choice of protein, and a creamy peanut dressing.
One of those salads I could eat every single day. ♡
This Thai-inspired chopped crunch salad is perfectly balanced with a delicious mix of fresh veggies, greens, herbs and peanuts, and brought together with the absolute yummiest sesame peanut dressing that you’re going to want to drizzle on everything. I love adding in a big handful of crispy wonton strips too for some extra crunch. And while some shredded chicken works great as a protein here, you’re welcome to sub in some cooked shrimp, salmon, ground pork, or roasted chickpeas, or just leave out the additional protein altogether — the salad will still be delish!
This salad also holds up nicely in the fridge for up to a day or so. So if you’re looking to do some meal prep the night beforehand, or you need a great salad to bring along to a picnic or bbq or potluck, this one is a fantastic recipe to have in your repertoire. Just do yourself a favor and make a double batch of that peanut dressing while you’re at it — you’re definitely going to want to drizzle it on everything.
Let’s make some salad together!
Thai Crunch Salad IngredientsHere are a few brief notes about the ingredients you will need to make this Thai-inspired crunchy chopped salad recipe:
- Cabbage: I really love using shredded Napa cabbage for this recipe, but feel free to use any other type of shredded cabbage, cole slaw blend, or salad greens that you love best.
- Chicken (optional): I just shredded a rotisserie chicken to keep things quick and easy, but you could also dice or shred my baked chicken breasts recipe or read on below for alternatives to chicken.
- Crispy wonton strips: I absolutely love the flavor and crunchy texture that a handful of crispy wonton strips adds to this recipe and highly recommend tossing some in! You can either purchase store-bought crispy wonton strips or make your own by cutting wonton wrappers into strips and frying in oil until crispy.
- Fresh herbs: I highly recommend adding a generous amount of fresh cilantro and mint to this salad, which really freshens up the flavors. If you happen to have some fresh Thai basil on hand, it would be wonderful here too!
- Veggies: We’ll use a simple mix of carrots, cucumber, red bell pepper, which I recommend thinly slicing or julienning for a nice chopped salad texture.
- Scallions: We’ll slice both white and green parts to add to the salad.
- Peanuts: Finally, we’ll toss in lots of salted peanuts (plain or dry-roasted) to add extra peanut flavor and crunch. Although if you cannot eat peanuts, please see below for some delicious nut or seed alternatives!
Peanut Dressing IngredientsHere are the ingredients I recommend using to make a perfectly-balanced Thai peanut dressing:
- Natural creamy peanut butter: I wrote this recipe using natural peanut butter made from 100% peanuts, which is what we keep on hand in our house. You’re welcome to swap in traditional creamy peanut butter, but you will likely need to thin the dressing out with a bit of extra water.
- Lime juice: Freshly-squeezed lime juice serves as the acid in this dressing and adds such delicious, bright flavor.
- Soy sauce: I recommend using low-sodium soy sauce, or you can use tamari as a gluten-free alternative.
- Ginger and garlic: I recommend grating (or very finely mincing) fresh ginger and garlic so that they mix easily into this dressing.
- Toasted sesame oil: A little goes a long way here, so I recommend adding just a teaspoon to perfectly round out the flavors of the dressing.
- Water: Finally, feel free to add as much or as little water as needed to thin out the dressing to your desired consistency.
Recipe VariationsHere are some more yummy variations that you’re welcome to try with this Thai crunch salad recipe:
- Use a different protein: Swap cooked shrimp, salmon, ground pork or roasted chickpeas for the chicken.
- Use different nuts/seeds: Swap cashews, almonds, sunflower seeds or pepitas for the peanuts.
- Use different veggies: Swap or add in any other salad-friendly veggies you love, such as avocado, broccoli, shredded Brussels or sugar snap peas.
- Use chow mein noodles: Swap crispy chow mein noodles for the crispy wonton strips.
- Add fruit: Add in some chopped mango, pineapple, or fresh mandarin slices.
- Add some heat: Add some sliced jalapeño, serrano or Thai bird chiles for heat.
More Chopped Salad RecipesLooking for more chopped salad recipes to try? Here are a few of our favorites:
- Blueberry Chopped Chicken Salad
- Chipotle Cheddar Chopped Salad
- Italian Chopped Salad
- Chicken Bacon Avocado Chopped Salad
PrintThai Crunch Chicken Salad with Peanut Dressing* Author: Ali * Prep Time: 30 mins * Cook Time: 0 mins * Total Time: 30 mins * Yield: 3 to 4 servings Print RecipePin Recipe
IngredientsSalad Ingredients: 4 cups thinly shredded Napa cabbage * 2 cups (about 8 ounces) shredded cooked chicken * 2 cups fried wonton strips, homemade or store-bought * 1 cup chopped fresh cilantro * 2/3 cup chopped fresh mint * 2/3 cup julienned carrots * 2/3 cup julienned English cucumber * 3 scallions, thinly sliced (both white and green parts) * 1 large red bell pepper, thinly sliced * 1/2 cup salted peanuts
Peanut Dressing Ingredients:* 1/3 cup natural creamy peanut butter * 3 tablespoons lime juice * 2 teaspoons low-sodium soy sauce * 1 tablespoon grated fresh ginger * 1 teaspoon toasted sesame oil * 1 large cloves garlic, grated * 1/4 cup water Cook ModePrevent your screen from going dark
Instructions1. Make the peanut dressing. Whisk all ingredients together in a bowl until evenly combined. If the dressing seems too thick, add in a tablespoon of water at a time to thin until it reaches your desired consistency. 2. Toss the salad. Combine all of the salad ingredients in a large bowl, drizzle with the dressing, and toss to combine. 3. Serve. Serve immediately and enjoy!
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This post has been a bit of a surreal one to write. Because, to be honest, I still can’t quite believe where life has us currently.
Nine months ago, we were newly pregnant and over the moon to be expecting a second IVF baby around my birthday at the beginning of May. We were celebrating our 5th anniversary of living in Spain, applying for permanent visas to be able to stay much longer, and looking into purchasing our first home in the city. We found ourselves in such a sweet spot of daily life here in Barcelona surrounded by dear friends (including the cutest little circle of buddies for Teo), fulfilling work we both loved, and a happy return to post-pandemic traveling around Europe.
But shortly thereafter, our hearts broke when our doctor suddenly went quiet during an ultrasound one day. We ended up having a d&c just down the hallway from where we delivered Teo, which was unfortunately followed by months of additional complications, a barrage of doctor’s appointments, some truly awful medications, and ultimately one additional surgery. For months it felt like we were stuck in this frustrating grief time warp, finding it difficult to move forward emotionally while my body was still clinging to the pregnancy physically. Thankfully we eventually made it to the other side of things and were given the green light to continue again with fertility treatments if interested. So after talking with our doctor and giving things a lot of thought, we decided this spring to undergo a second full round of IVF in the hopes of bringing one more babe into our little family. (More on that below.) But in the midst of all of that, life took another sharp left turn that we didn’t see coming…
Our family is now moving back to Kansas City in June. ♡
To say this move is unexpected and bittersweet would be a understatement. I have to admit I’m still working to wrap my mind around it most days, since it’s just such a complete 180 from what we had envisioned for these next few years ahead. But Barclay and I have always said it would likely be our parents’ health that ultimately drew us back to the United States. And when things recently took a difficult turn for one of our families, it felt clear to us that we wanted to be back as soon as possible to help. So after taking turns making a number of trips back to the States over the past few months, we now have one-way tickets booked for our entire family in less than two months.
Our days are currently spent swimming in a sea of logistics, trying to piece together the puzzle of an international move with two adults, a toddler, our sweet elderly pup, and all of our belongings. It has been…a lot. (Especially in the midst of IVF plus everything else going on.) But our friends and family back in the States have gone above and beyond to help us sort through various details of getting resettled and have so generously welcomed us back with such open arms. And our wonderful crew here in Barcelona has firmly decided it’s not a forever good-bye and that we’re simply going to squeeze in as many good times as possible together here before we leave. So emotions are running quite high in our home right now, but we’re trying to remind ourselves when logistics get overwhelming that everything will somehow eventually sort itself out, and above all, we are counting ourselves enormously lucky to be surrounded by such a loving crew around the world right now.
Anyway, clearly, lots to catch up on! So for anyone interested in reading more about the latest chapter of our IVF journey, adventures in purchasing a house (and all the things!) from overseas, plans for our remaining seven weeks here in Europe, plus a special garden update from Mali, here’s the latest and probably final update I’ll probably sharing from here in Barcelona.
Our embryo transfer two weeks ago was such a happy day.
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This one pot creamy sun-dried tomato pasta recipe is easy to make with the most delicious garlic-basil cream sauce.
This pasta. ♡
I almost hesitated to share this recipe, because it was one of those clean-out-the-fridge meals that is anything but fancy. But the combination of flavors here ended up being SO rich and cozy and delicious that I have a hunch you’ll instantly love it too.
The sun-dried tomatoes are definitely the star of the show here, intensifying the sweet-tart tomato flavor in the pasta, plus we’ll use the leftover oil to sauté the chicken and veggies for extra flavor. I’m also partial to a good chewy small pasta shape in this recipe, such as the gnoccheti sardi pictured here, which adds such satisfying texture to each bite. I went big on the garlic and basil for the sauce and light on the cream, since it doesn’t need much, and a pinch of crushed red pepper flakes adds the perfect hint of heat. Then I definitely recommend adding a generous handful of freshly-grated Parm to each bowl just before serving. So delicious!!
Everything here comes together in one pot in just a little over 30 minutes. So the next time you’re craving a cozy bowl of pasta, grab a jar of sun-dried tomatoes and let’s make a quick batch of this one together! (more…)
This blueberry chicken chopped salad recipe is loaded up with a zesty mix of ingredients and tossed with a lemon vinaigrette.
Whenever fresh berries are in season, I always look forward to this making this blueberry salad. ♡
It’s an oldie-but-goodie here on Gimme Some Oven. (Just realized the original recipe was posted nearly a decade ago!) But all of these years later, it continues to be a yummy staple in our salad rotation and one of my personal faves.
The choice of protein here is completely up to you — I love making this salad with pan-seared chicken, but it’s also delicious with steak, salmon, shrimp, roasted chickpeas, or you can leave out the protein entirely. We’ll build the salad with a base of your favorite chopped greens, nuts, diced red onion, crumbled goat or feta, lots of fresh blueberries, and then give it a toss with my everyday dressing. And the result is a sweet, savory, tangy, fresh balance of flavors that I’m certain you are going to love.
So the next time you’re craving a big green salad, grab some fresh blueberries and let’s go!
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These lemon thumbprints are made with a melt-in-your-mouth buttery almond cookie and filled with zesty lemon curd.
I can’t tell you how much I adore these cookies. ♡
They’re like little lemony rays of sunshine and just so yummy and perfect for springtime.
I’ve been playing around with this recipe for the past few months and have finally landed on the balance of flavors that I think you’re going to love. The thumbprint cookie base here has a light melt-in-your-mouth texture, it’s sweet but not too sweet, perfectly buttery, and accented with hints of almond and vanilla. Each cookie then is filled with generous pools of tart lemon curd — well-worth the extra 15 minutes to make homemade, by the way — which perfectly complements the cookies with a burst of zippy, sweet, lemony flavor in each bite.
They’re seriously the most delightful little cookies and our friends have raved every time we’ve served them. So if you love a good lemony cookie, I hope you’ll give them a try!
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This classic homemade lemon curd recipe is easy to make with 5 ingredients in about 15 minutes.
I’m usually all for store-bought shortcuts. But when it comes to lemon curd, I wholeheartedly believe it’s worth the extra time and effort to make a quick batch homemade. Flavor-wise, there’s just nothing compares to the bright, zingy flavor that fresh lemon juice and zest add to a batch of homemade lemon curd. Plus, it’s so easy to make! ♡
All you need are 5 ingredients to make a quick batch — lemons, eggs, sugar, salt and butter. The recipe comes together quickly and easily on the stovetop with minimal fuss. And after just 15 minutes or so of hands-on prep time, a jar of this irresistibly creamy, tart, sweet, velvety spread can be yours to enjoy.
Spread this homemade lemon curd on anything from bagels to biscuits, croissants, muffins, pancakes, scones, toast, waffles and more. Use it to fill cakes, cookies, cream puffs, crêpes, macarons or meringues. Swirl it into your ice cream or yogurt, use it to top a cheesecake or pavlova, serve a little jar with your next charcuterie board, or hey, if you feel like sharing, wrap a little jar up for gifting! The are endless delicious ways to enjoy a good jar of homemade lemon curd.
So grab some fresh lemons and let’s make a quick batch!
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This Chinese-inspired sticky honey lemon chicken recipe is easy to make and tossed with an irresistibly sweet and savory stir-fry sauce.
This simple stir fry is calling your name! ♡
It’s made with a 5-ingredient honey lemon stir-fry sauce that hits the yummiest balance of sweet, savory, (slightly) spicy and tangy notes. Thanks to a quick cornstarch coating, the chicken cooks up to be nice and crispy with an irresistibly sticky sauce. Feel free to swap soy sauce for tamari if you’d like to make the recipe gluten-free. And if chicken isn’t your thing, it would also be just as delightful using shrimp, pork, beef or another protein of your choice.
My toddler and I seriously can’t get enough of this recipe and love serving it up over rice or sesame noodles with a side of roasted veggies. And we can vouch that leftovers taste just as great the next day too.
Let’s make some chicken stir fry!
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This asparagus almondine recipe is easy to make in 15 minutes and pairs well as a versatile side dish with a wide variety of entrees.
Move over, green beans. Let’s make asparagus almondine this spring! ♡
Crisp green asparagus works beautifully in this classic dish, originally known as amandine (which translates to “almond”) in French or commonly anglicized to almondine in English. Simply toast up a handful of almonds in butter, sauté fresh asparagus with shallots, garlic, lots of lemon, salt and pepper. Then in less than 15 minutes, this vibrant, delicious pan of asparagus almondine will be ready to serve and enjoy!
It’s the perfect easy side dish for the holidays (such as Easter this weekend) or anytime you happen to be craving some asparagus while it’s in season. This recipe is also naturally gluten-free and vegetarian. And if you feel like adding in some fresh herbs, a pinch of chili flakes, a drizzle of honey, or a sprinkling of Parmesan, there are endless fun ways that you can customize this recipe too.
Let’s make some asparagus almondine!
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This classic kir royale recipe is easy to make with sparkling wine, crème de cassis and your choice of berries for garnish.
Tell me you watched Emily in Paris without telling me you watched Emily in Paris…♡
Yes, I admit that Netflix’s favorite influencer recently influenced me to make a round of these bubbly cocktails for a recent gathering with girlfriends. But a classic kir royale genuinely is just so lovely and refreshing to sip on a warm day. And with just two main ingredients, it couldn’t be easier to make.
If you happen to be new to the kir royale, this classic French cocktail is traditionally made by topping crème de cassis (a sweet blackcurrant liqueur) with sparkling white wine (such as Champagne). It is a sophisticated, bubbly, vibrant red cocktail that takes literally less than a minute to prepare, making this a great option for easy entertaining. And if you feel like adding a garnish, fresh berries or a lemon twist are always beautiful additions.
Cheers and sauté!
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This orange salmon salad recipe is tossed with a sweet and savory mix of fresh ingredients and drizzled with an irresistible ginger hot honey vinaigrette.
It’s that time of year when nothing sounds better than a big green salad loaded up with fresh and flavorful ingredients. And lately, this orange salmon salad has burst onto the scene as a new favorite here in our house. ♡
It’s made with the perfect balance of sweet and savory, tangy and creamy, crisp and juicy ingredients I absolutely love in a big entrée salad. The pan-seared salmon is quick and easy to cook while you prep the rest of the salad ingredients. And the gingery hot honey vinaigrette pairs perfectly with the citrus and adds an irresistible touch of heat that will definitely have you going back for more. I can’t say enough good things about this one!
That said, if salmon isn’t your thing, this salad would also be delicious made with shrimp, chicken, steak, crispy tofu, or any other protein that you might prefer. We’ve also loved adding fresh navel oranges or mandarins to the salad lately while they’re still in season, but I definitely look forward to trying this salad with some peaches, mango, or pineapple come summertime.
Let’s make some salmon salad together, friends!
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This sesame ginger roasted cauliflower soup recipe is easy to make simple ingredients and tastes so flavorful and comforting.
I know that spring is just a few days away, but I couldn’t resist sneaking in at least one more soup recipe for the season.
Say hello to this cozy, creamy, cauliflower soup. ♡
I generally tend to go the lemony or Italian-herb route when seasoning roasted cauliflower soup. But recently, I decided to try adding in some fresh ginger and scallions that I happened to have on hand, along with plenty of garlic and a drizzle of toasted sesame oil. And the results far exceeded my expectations. We absolutely loved this soup!
It’s made with an entire head of cauliflower, which roasts up to caramelized perfection in the oven and then blends into a wonderfully silky purée. I also added in a hint of coconut milk to make the soup extra creamy, whose flavor paired surprisingly well with the ginger and sesame, but you’re welcome to use cream or milk if you prefer. The soup is naturally gluten-free and vegan. And I definitely recommend adding some chopped scallions or chives for a hint of freshness, or some croutons sprinkled on top could be fun too.
Let’s make some cauliflower soup!
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This cranberry orange almond energy bites recipe is easy to make and perfect as a healthy snack or breakfast on the go!
It’s pretty much a sure thing that I’m going to love cranberry-orange anything, but I have to say that these little energy bites are especially delightful. ♡
They’re loaded up with some of my favorite feel-good energy bite ingredients, including almonds, oats, flax, shredded coconut, dates, dried cranberries, and fresh orange juice/zest. And they’re quick and easy to make in the food processor by just blitzing all of the ingredients together. Feel free to roll them in a bit of extra coconut or just serve them plain — both options are delicious!
We love having these energy bites on hand for healthy snacking or an easy grab-and-go breakfast. All of these ingredients also happen to be naturally gluten-free and vegan. And they keep well in the fridge or freezer, so I highly recommend making a double batch while you’re at it.
Let’s make some cranberry orange energy bites!
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This lemony tortellini soup recipe is easy to make in about 30 minutes with whatever flavor of tortellini you love best.
My toddler is currently obsessed with tortellini, so we’ve been eating a record amount of it over the past year. And in my efforts to come up with different ways to serve tortellini (and add some extra veggies to the mix), this simple lemony soup has turned into a new family favorite. ♡
It’s nothing revolutionary — just a simple soup with veggies, tortellini, and spinach. But the addition of chopped fennel, lemon, fresh dill and a hint of crushed red pepper flakes give the broth such lovely extra layers of flavor and freshness. It’s the perfect soup for this time of year that’s nice and cozy, yet still tastes light and lemony as we head into spring. And best of all, everything can come together in less than 30 minutes!
Feel free to use whatever flavor of tortellini you love best here. And while we generally keep this soup vegetarian here in our house, it would also be absolutely delicious with some Italian sausage or chicken added in too. My toddler would just recommend serving it with plenty of extra Parmesan on top. As he loves to say in his adorable little voice, “more cheese please!”
Let’s make some tortellini soup together, friends!
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This roasted sweet potato avocado kale salad is loaded up with the perfect mix of hearty ingredients and tossed with an irresistible chipotle tahini dressing.
A restaurant-worthy salad that you’re going to want to make again and again…and again. ♡
This Tex-Mex-inspired kale salad is loaded up with zesty roasted sweet potatoes, creamy avocado, crunchy pepitas, crisp red onion, black beans, a sprinkling of tangy cheese, and lots of cilantro. Then it’s drizzled with a heavenly chipotle-lime tahini dressing (easy to make with just 4-ingredients!). And, I’m telling you, a bite full of all those delicious flavors is pure salad perfection.
It’s one of those salads that’s satisfyingly hearty without being too heavy. It’s meal-prep-friendly if you’d like to prepare the different components ahead of time. It’s naturally gluten-free and easily can be made vegan by skipping the cheese. It would be delicious with chicken, steak, shrimp or chorizo if you feel like adding a protein. And while this recipe would be delicious served as a side salad, we happily make a meal out of it here in our house and always enjoy every last bite.
I truly can’t get enough of these flavors and know you’re going to be big fans of this one too. So grab some kale and let’s make a big green salad together!
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This banana baked oatmeal cups recipe is easy to make and perfect for healthy grab-and-go breakfasts.
Say hello to the yummy banana baked oatmeal cups that my son and I have been loving lately. ♡
Teo has recently crossed over into that delightful stage of toddlerhood where he’s proudly vetoing most new recipes I make for him lately. But these baked oatmeal cups (and these very similar healthy banana muffins) continue to be a big hit…which I’m all for!
This baked oatmeal recipe is incredibly easy to mix up with a simple base of oats, bananas, egg, milk (dairy or non-dairy) and warming spices. We typically just add in a hint of maple syrup to sweeten, since those ripe bananas are already quite sweet on their own. And then while I usually go the banana nut route and add in some chopped pecans or walnuts while making these for Teo, you could totally add in some chocolate chips or dried fruit to your baked oatmeal cups if you’d like.
This recipe freezes also well if you’d like to meal prep a big batch ahead of time, and happens to be naturally gluten-free and can easily be made vegan if you’d like. And if you don’t feel like making individual baking cups, you can also also just pour the batter into a baking dish and cut it into slices too.
So many good reasons to make this recipe, but more than anything, we keep making these banana baked oatmeal cups because they’re simply delicious. Teo thinks you’re going to love them too!
Banana Baked Oatmeal Cups IngredientsHere are a few quick notes about the ingredients you will need to make this baked banana oatmeal cups recipe:
- Old-fashioned oats: Be sure to use old-fashioned (aka “rolled”) oats for this recipe and not quick oats. If you are making this recipe gluten-free, be sure to also check the label to be sure that you are purchasing certified gluten-free oats.
- Ripe bananas: Use bananas that are nice and ripe in order to give this recipe the richest, sweetest banana flavor.
- Milk: Feel free to use whatever dairy or non-dairy plain milk that you prefer. We typically use plain oat milk with this recipe here in our house.
- Egg: I always use an egg will help to bind all of these ingredients together, but you are welcome to use a flax egg if you would like to make this recipe vegan (see instructions below).
- Maple syrup: This is my natural sweetener of choice for this recipe, since the flavor of maple syrup always pairs so deliciously with banana and nuts. But feel free to sub in brown sugar, coconut sugar or honey if you prefer.
- Baking powder: This helps to give the oatmeal cups a slight rise as they bake.
- Spices, vanilla extract and salt: I typically make these oatmeal cups with a mix of ground cinnamon, ground ginger, vanilla extract and fine sea salt. But feel free to play around with whatever warming spices (such as cardamom, nutmeg, allspice, cloves, etc) that you love best.
- Nuts or chocolate chips: We love adding chopped pecans or walnuts to these oatmeal cups for extra protein. But you’re welcome to toss in a handful of chocolate chips instead, or use a mix of chocolate and nuts!
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This lemon brown butter pasta is tossed with roasted artichokes and fennel and sprinkled with the most delicious garlic toasted breadcrumbs.
Seriously one of my favorite pasta recipes I’ve made in recent memory. ♡
I know it has a long title, but this recipe actually requires less than 5 minutes of chopping (just fennel, artichoke hearts and some garlic) and is mainly more about cooking and layering ingredients together. The three essential components we’re working with include:
- roasted fennel and artichokes: a bulb of fennel and a jar of artichoke hearts are sliced and roasted until perfectly golden and caramelized
- lemony brown butter sauce: meanwhile, brown butter combines with lemon and Parmesan to create a bright, silky, and downright irresistible sauce in which everything will be tossed
- garlicky breadcrumbs: then we’ll sprinkle each serving with fresh basil and crispy, crunchy, garlicky breadcrumbs, which you absolutely must not skip here — they are magic
It’s another one of those pasta recipes that’s elegant enough for a dinner party yet easy enough for a regular weeknight. And I just can’t say enough good things about how wonderfully all of these flavors pair together. My husband and I absolutely love this recipe served vegetarian, as written. But please feel free to add in an extra protein if you’d like (shrimp, salmon, chicken, or Italian sausage would all be lovely) or swap in your favorite GF pasta and breadcrumbs if prefer to make this recipe gluten-free.
Let’s make some pasta together!
Lemon Butter Pasta IngredientsHere are a few notes about the ingredients you will need to make this lemon butter pasta recipe:
- Pasta: I used a thick pappardelle pasta for this recipe, but any pasta shape that you love best will work here. Feel free to also use gluten-free or whole wheat pasta, if you prefer.
- Fennel: We will slice and roast an entire bulb of fennel to toss with the pasta. You’re also welcome to save and chop the fronds for garnish, if you would like.
- Artichoke hearts: To keep things easy, we will just use jarred artichoke hearts! Simply drain, halve and roast them along with the fennel until their edges are slightly golden and caramelized.
- Butter: I recommend using salted butter (or you can add a pinch of salt to unsalted butter), which we will lightly brown and toss with lemon and Parmesan to create our brown butter sauce.
- Lemon: We will use both the zest and juice (about 3-4 tablespoons) of one large lemon to make our sauce perfectly lemony.
- Parmesan: I recommend freshly-grating a block of Parmesan cheese by hand so that it will melt well into the brown butter sauce. Then be sure to sprinkle extra on top just before serving!
- Basil: Feel free to either julienne or roughly-chop the fresh basil leaves, which add a lovely fresh touch to this pasta as a garnish.
- Garlicky breadcrumbs: Also very easy to make with butter, garlic, Panko breadcrumbs, salt and pepper.
Tips for Making This PastaFull instructions for how to make this pasta are included in the recipe below, but here are a few extra tips to keep in mind:
- Don’t overcook the pasta: The pasta is meant to finish cooking in the lemon butter sauce, so it’s essential that you transfer it to the sauce when it’s just 1 minute or so shy of al dente. I find it’s easiest to quickly transfer the pasta directly into the sauce using a spider strainer or tongs (depending on your pasta shape), but you could also quickly pour the pasta into a strainer and then transfer it to the sauce.
- Keep a close eye on the brown butter: Butter solids can go from brown to burnt quickly, so always keep a close eye on the butter as it is browning on the stove.
- Fully toast the breadcrumbs: I like to let the breadcrumbs toast until they’re a deep golden brown, for extra flavor and crispiness. Just keep stirring and monitoring their color until they reach your desired level of doneness.
Potential Recipe VariationsHere are a few additional variations that you are welcome to try with this recipe:
- Add a protein: Shrimp, salmon, scallops, chicken, Italian sausage or bacon would all be great options if you would like to add a protein.
- Add cream: Add 1/4 to 1/2 cup of cream to the lemon brown butter sauce if you would like to make it creamier.
- Use different herbs: Finely chopped fresh rosemary, tarragon, thyme, parsley, oregano or chives would all be delicious mixed into the garlic breadcrumbs too, if you would like to add in some additional fresh herbs.
- Make it gluten-free: Use your favorite gluten-free pasta and gluten-free Panko breadcrumbs (or any style of breadcrumbs) to make this pasta gluten-free.
More Vegetarian Pasta RecipesLooking for more vegetarian pasta recipes to try? Here are a few of our all-time favorites:
- Cacio e Pepe
- One-Pot Broccoli Mac and Cheese
- Baked Feta Pasta
- Pasta with Burst Cherry Tomatoes, Burrata and Basil
PrintLemon Butter Pasta with Roasted Artichokes and Fennel* Author: Ali * Prep Time: 10 mins * Cook Time: 40 mins * Total Time: 50 mins * Yield: 4 servings Print RecipePin Recipe
DescriptionThis lemon brown butter pasta is tossed with roasted artichokes and fennel and sprinkled with the most delicious garlic toasted breadcrumbs.
IngredientsPasta Ingredients: 1 large fennel bulb * 2 (14-ounce) cans artichoke hearts, drained and halved * 1 tablespoon olive oil * fine sea salt and freshly-ground black pepper * 4 tablespoons butter * 1 large lemon, zest and juice (about 3–4 tablespoons juice) * 1 ounce freshly-grated Parmesan cheese * 1 pound uncooked pappardelle (or your preferred pasta shape)* * chopped fresh basil leaves, for garnish
Garlicky Breadcrumb Ingredients:* 1 tablespoon butter * 2 large garlic cloves, pressed or minced * 1/2 cup Panko breadcrumbs * ½ teaspoon each: fine sea salt and freshly-ground black pepper
Instructions1. Prep the oven and pasta water. Heat the oven to 425°F. Bring a large stockpot of generously-salted water to a boil. 2. Slice the fennel. Trim off the stalks and flat root base. (You’re welcome to save the fronds for garnish if you would like.) Halve the fennel, then cut into 1/2-inch wedges. 3. Roast. Add the fennel slices and artichoke hearts to the baking sheet. Drizzle with oil, then gently toss to coat. Season generously with salt and pepper. Bake for 20 minutes. Then turn on the broiler and broil for another 2-4 minutes, keeping a close eye on the fennel and artichokes, until their edges are lightly browned and caramelized. Transfer the baking sheet to a wire rack. 4. Cook the garlicky breadcrumbs. While the veggies are roasting, melt 1 tablespoon butter in a large sauté pan over medium heat. Add the garlic and sauté for 1 minute, stirring occasionally. Add the breadcrumbs, salt, pepper and stir to combine. Continue sautéing, stirring occasionally, until the Panko reaches a toasted golden brown color. Transfer the breadcrumb mixture to a clean bowl and set aside. Carefully use a paper towel to briefly wipe off any crumbs remaining in the sauté pan, then return the pan to the stove. 5. Cook the pasta. Add the pasta to the boiling water and cook until 1 minute shy of al dente. 6. Brown the butter. While the pasta is cooking, melt the remaining 4 tablespoons of butter in the large sauté pan over medium-high heat. Continue cooking until the butter begins to foam, stirring frequently to ensure that the butter cooks evenly. Add a few twists of black pepper and continue cooking the butter, stirring frequently, until it starts to turn golden brown and smells toasty. (Keep a very close eye on the butter so that it does not burn, since it can go from golden to burned very quickly.) 7. Finish the brown butter sauce. Using a heat-safe measuring cup, scoop out 1 cup of the starchy pasta water from the stockpot and pour it into the brown butter mixture. (Be careful and pour slowly because it will bubble up furiously.) Let the mixture simmer and reduce for 1 minute, stirring occasionally. Add in the lemon zest and lemon juice and whisk until combined. 8. Toss the pasta. Once the pasta is 1 minute shy of al dente, use a spider strainer or tongs to quickly transfer it directly to the brown butter sauce. Add the Parmesan and toss everything together for 1-2 minutes until the pasta is al dente and the sauce is thick and glossy and coats the pasta evenly. (If the sauce seems too dry, just add in an extra 1/4 cup at a time of the remaining starchy pasta water as needed.) Add in the roasted fennel and artichokes and briefly toss to combine. Taste and season with extra salt or black pepper if needed. 9. Serve. Serve immediately, garnished with the garlicky breadcrumbs and fresh basil. Enjoy!
Let us know if you made this recipe!Tag @gimmesomeoven on Instagram and hashtag it #gimmesomeoven
This Thai-inspired chicken noodle soup recipe is easy to make with whatever protein, veggies, and noodles you happen to have on hand and always tastes so fresh and flavorful!
When 5:00 hits and we find ourselves in need of a fast and flavorful dinner stat, this Thai-inspired noodle soup recipe is one of our family’s favorite fallbacks. ♡
I make it a point to always keep rice noodles, Thai curry paste, and coconut milk stocked in our pantry specifically so that we always have the base ingredients on hand to make this soup. Then we just add in whatever protein (chicken, beef, pork, shrimp, tofu, or chickpeas), veggies (perfect occasion to use up leftovers in the fridge) and greens we happen to have on hand. We simmer everything together in a rich and flavorful broth, thanks to the wonder ingredient dream team that is coconut milk and Thai curry paste (bonus if you have some garlic and ginger to add in). And finally, we serve these steaming bowls of noodle soup piled high with whatever fresh herbs, limes, and whatever toppings we happen to have on hand.
We’ve seriously made some version of this curry noodle soup recipe literally hundreds of times over the years. And it’s one of those fresh, flavorful, and feel-good dinners that never disappoints. (Bonus, the leftovers taste amazing too!) So if you need a guaranteed winner for dinner tonight, grab that Thai curry paste and let’s make a big pot of noodle soup together.
Thai Chicken Noodle Soup IngredientsHere are a few brief notes about the ingredients you will need to make this Thai-inspired chicken soup recipe:
- Noodles: We typically use thick or thin rice noodles when making this soup, which I recommend cooking separately so that they do not soak up too much of the broth.
- Chicken: I recommend using boneless chicken breasts or thighs, which we will poach directly in the broth and then shred into bite-sized pieces. Or if you happen to have leftover cooked chicken on hand, you can just add it directly to the soup.
- Veggies: I used a simple mix of sliced carrots, bell pepper, and mushrooms for this batch. But feel free to toss in any other soup-friendly veggies that you happen to have on hand.
- Greens: I always love wilting some type of greens into the soup just before serving, such as fresh baby spinach, chopped kale or collard greens.
- Aromatics: Onion, garlic, and fresh ginger will serve as the base aromatics for our broth.
- Stock: Feel free to use either chicken or vegetable stock for the broth.
- Thai curry paste: The starring ingredient of the soup! Thai curry paste adds so many delicious layers of flavor to this broth. Feel free to use either red, green or yellow Thai curry paste, and as always, add is gradually to taste. (If this is your first time working with Thai curry paste, please note that different brands can vary significantly in terms of spiciness. So if you are sensitive to heat, start with less curry paste and add more to taste.)
- Coconut milk: I recommend full-fat coconut milk to make this soup nice and creamy.
- Lime: And don’t skimp on the fresh lime juice! I always add a generous amount to the full batch of soup, and then serve extra lime wedges on the side for those who want to brighten up their soup with even more citrus.
- Toppings: The more, the merrier when it comes to this soup. I highly recommend adding lots of fresh herbs, such as cilantro and/or Thai basil. Then sliced Thai bird chiles, thinly-sliced red or green onions, crushed peanut, or lime wedges are delicious options too.
Tips for Making This SoupFull instructions for how to make Thai-inspired chicken noodle soup are included in the recipe below, but here are a few additional tips for making this soup:
- Cook and store the noodles separately: I always prefer to cook and store the noodles separately so that they do not soak up all of the broth, which can tend to happen with leftover soup if the noodles sit in the broth. Feel free to also cook the noodles in advance if you’d like to save a bit of time when you’re ready to make dinner.
- Add Thai curry paste to taste: Different types and brands of Thai curry can vary significantly in terms of their seasonings, intensity of flavor, and heat levels. So I recommend always starting with a little less curry paste than the recipe recommends, especially if you are sensitive to heat, and then you can always add more to taste.
- Cook the veggies to taste: Everyone tends to have different preferences when it comes to the crispness of their veggies. So please simmer the specific veggies that you add for however long you prefer.
- Don’t worry if the broth separates: If you end up having leftovers, just wanted to offer a heads up that it’s completely natural for the broth to separate a bit as it sits. Just give it a good stir once you warm it back up and it will be delicious.
How To Store and Reheat This SoupLet any leftover soup cool to room temperature (or you can skip this step if your storage containers have vents that you can open). Then transfer the soup to a sealed storage container and refrigerate for up to 3 days. I recommend storing the noodles in a separate storage container so that they do not soak up all of the broth.
You can either reheat this soup in the microwave in 1-minute intervals or on the stovetop over medium-high heat until simmering.
Recipe VariationsHere are a few additional variations that you are welcome to try with this Thai-inspired chicken noodle soup recipe:
- Use a different protein: Beef, pork, turkey, meatballs, shrimp or tofu would all be great alternatives to chicken in this recipe.
- Use different veggies: Add in any other soup-friendly veggies you love best, such as asparagus, broccoli, cabbage, cauliflower, eggplant, green beans, leeks, peas, potatoes, sweet potatoes, tomatoes or zucchini.
- Use a different Thai curry paste: Swap in green or yellow Thai curry paste in place of the red Thai curry paste, adding whatever amount you prefer to taste.
- Use different noodles: Use whatever other type of noodles you prefer, such as ramen, soba noodles, udon, sweet potato noodles, wheat noodles, or semolina pasta.
- Use rice: Prepare 1 cup of uncooked white rice to use in place of the white noodles, which will yield about 3 cups cooked rice.
- Make it vegetarian/vegan: Use tofu, chickpeas, or your favorite plant-based protein in place of the chicken. And use vegetable broth in place of chicken stock.
- Make it gluten-free: This recipe is already naturally gluten-free if made with GF rice noodles.
More Chicken Soup RecipesLooking for more easy chicken soup recipes to try? Here are a few of our family’s favorites:
- The Coziest Chicken Noodle Soup
- Creamy Buffalo Chicken and Rice Soup
- Sopa Azteca (Tortilla Soup)
- Chicken and Wild Rice Soup
- 5-Ingredient White Chicken Chili
PrintThai Chicken Noodle Soup* Author: Ali * Prep Time: 15 mins * Cook Time: 30 mins * Total Time: 45 mins * Yield: 6 to 8 servings Print RecipePin Recipe
Ingredients* 7 ounces thin rice noodles * 1 tablespoon olive oil * 1 medium white onion, thinly sliced * 1 large carrot, thinly sliced into half moons * 1 large red bell pepper, thinly sliced into bite-sized pieces * 4 cloves garlic, minced * 1 tablespoon grated fresh ginger * 5 to 6 cups chicken stock * 12 ounces boneless skinless chicken breasts or thighs * 8 ounces baby bella mushrooms, thinly sliced * 2 to 3 tablespoons Thai red curry paste * 1 (15-ounce) can coconut milk * 2 large handfuls fresh baby spinach * 2 tablespoons freshly-squeezed lime juice * fine sea salt and freshly-ground black pepper * toppings: fresh cilantro, fresh Thai basil, sliced Thai bird chiles, thinly-sliced red or green onions, crushed peanuts and/or lime wedges
Instructions1. Prepare the noodles. Cook the noodles according to package instructions. 2. Sauté the veggies. Heat the oil in a large stockpot over medium-high heat. Add the onion, carrot and bell pepper. Sauté for 5 to 7 minutes, stirring occasionally, until mostly softened. Add the garlic and ginger and sauté for 2 minutes, stirring occasionally. 3. Simmer. Add chicken stock, chicken, mushrooms, Thai curry paste (I recommend beginning with 2 tablespoons) and stir to combine. Continue cooking until the soup reaches a simmer. Reduce heat to medium-low to maintain the simmer, cover and cook for 10-15 minutes or until the chicken is cooked through. 4. Shred the chicken. Use tongs to transfer the chicken breasts or thighs to a clean plate, then use two forks to shred into bite-sized pieces. Return the chicken to the pot. 5. Add remaining ingredients and season. Add the noodles, coconut milk, baby spinach, lime juice. Stir to combine until the spinach has wilted. Taste and season the soup with salt, pepper and/or extra Thai curry paste as desired. 6. Serve. Serve the soup warm, garnished with lots and lots of your favorite toppings.
EquipmentThin Rice Noodles
Buy Now →Thai Red Curry Paste
Buy Now →Coconut Milk
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This Greek meatballs recipe is easy to make, perfectly moist and tender, and bursting with fresh and zesty flavors. Serve these meatballs on their own or in a green salad, pita, rice bowl…you name it.
One of my favorite versatile meal prep recipes — Greek meatballs! ♡
Inspired by Greek keftedes, these simple meatball recipe can be made with your choice of beef or lamb or plant-based “meat.” It’s loaded up with lots of fresh herbs (mint, cilantro and/or parsley), seasonings (cumin and oregano), garlic, scallions, a touch of heat, and fresh lemon zest. Then a simple panade ensures that these meatballs don’t dry out and bake up to be perfectly juicy and tender. You’re going to love them!
I’ve especially come to love this Greek meatball recipe because of its versatility, since they can be served in so many fun ways. These meatballs are, of course, delicious just served on their own as an appetizer or part of a mezze platter. Or you can add them to a fresh green salad (or Greek salad), pita, wrap, grain bowl, casserole, lemony orzo, hummus, or even a simple soup. Lately, I’ve loved serving these Greek meatballs served over rice with a few chopped veggies and a simple 4-ingredient lemony tahini yogurt sauce, which always tastes so incredibly fresh and flavorful. This meatball recipe also freezes beautifully, so it’s awesome if you’re looking to do some meal prep for the months ahead too.
Let’s make some Greek meatballs! (more…)
This classic old fashioned recipe is easy to make with bourbon, bitters, orange peel and your choice of sweetener.
Let’s hear it for the most classic of classic cocktails — the old fashioned. ♡
This simple whiskey cocktail will forever and always be a favorite. Made simply with your choice of whiskey, bitters, sweetener, and an orange peel, this drink is easy to craft in just a few minutes. And it’s one of those satisfying, swanky cocktails that never goes out of style.
I’m partial to adding an orange twist, a chunky ice cube, and a Luxardo cherry to my old fashioned cocktails. But you’re welcome, of course, to garnish and serve yours however you please. I’ve included various options below for various types of whiskey and sweeteners that you can use. But I have to say that the classic bourbon and sugar cube combo will never let you down.
So grab a glass and let’s craft a delicious old fashioned together.
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This Italian Sausage Zucchini Orzo recipe is easy to make in one pot with a zesty tomato-basil sauce.
Whether you’re looking for a romantic recipe to whip up for Valentine’s tomorrow, a low-fuss recipe for entertaining friends, or just a simple weeknight recipe to sneak a few extra veggies into your toddler (life lately around here!), this one-pot pasta is here for it all. ♡
This recipe is easy to make with traditional or plant-based sausage, or whatever other protein you might love best (beef, chicken, turkey, etc). Then the sausage simmers with orzo and veggies in a tomato basil sauce until the pasta is perfectly al dente, and finishes with a splash of cream and lots of freshly-grated Parmesan. The tomato sauce is nice and garlicky and has the perfect amount of kick to keep things interesting. And if you really feel like a treat, this orzo is also absolutely heavenly served with a side of creamy ricotta or burrata.
Best of all, this recipe comes together in just around 35 minutes with minimal chopping and only 1 pot to wash. So whenever that next pasta craving hits, I hope you’ll give it a try!
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These mini Oreo cheesecakes are made with a delicious mix of cookies and cream, featuring a whole Oreo as the “crust.”
I’ve been making these mini Oreo cheesecakes for over a decade now whenever I need a quick and easy treat for a gathering. And I’m telling you — especially when it comes to cheesecake recipes — it doesn’t get much easier, cuter and tastier than this!
My favorite thing about this mini cheesecake recipe is that there’s no need to spend extra time crumbling, mixing, and pressing down a fancy crust. Simply pop an Oreo in the bottom of each baking cup and you’re good to go! The vanilla cheesecake batter here is also quick and easy to mix with 5 basic ingredients. Then simply bake for about 15 minutes, chill, top with whipped cream and an extra Oreo for garnish, and enjoy, enjoy.
These mini Oreo cheesecakes are the perfect make-ahead dessert for dinner parties, game days, or anytime you’re craving a sweet treat. And while I love making this recipe with classic Oreos, feel free to experiment with whatever Oreo flavors you love best.
Let’s make some Oreo cheesecakes!
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This simple golden milk latte recipe is made with cozy warming spices, your choice of milk, and can be served either hot or iced.
Whether you’re craving a cozy mug of warm golden milk on a chilly day, or looking to cool off with a refreshing glass of iced golden milk, my favorite golden milk recipe always hits the spot. ♡
It’s quick and easy to make with a simple blend of warming spices that you likely already have in your pantry, including nutrient-dense turmeric, which gives the drink is famously bright and beautiful golden color. And when making homemade golden milk, you of course have the option to completely customize the spice blend, type of milk, and amount of sweetener to your liking. If you enjoy golden milk on the regular like we do in our home, I’ve also included instructions below for how to pre-mix a large batch of golden milk powder (basically all of the spices, salt and pepper) ahead of time, so that you can just add a quick spoonful to steamed milk whenever the craving hits. And while we normally only keep ground turmeric stocked in our kitchen, I’ve included an option as well for how to make golden milk with fresh turmeric if you happen to have some on hand.
I’ve been in the habit of making myself a warm mug of golden milk each evening after dinner this winter, and have to say that I find myself looking forward to that soothing, delicious blend of warming spices so much. It’s just such a delicious drink, in addition to its impressive list of healing benefits (see below), and never fails to deliver on those cozy hygge vibes.
So whether you’re craving hot golden milk or a chilled glass of iced golden milk, bookmark this recipe below and give it a try!
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This citrus olive oil cake recipe is easy to make in one bowl, naturally gluten-free, and made with the loveliest hints of fresh orange and lemon.
A few months ago when we were spending the weekend with friends on the Costa Brava, I sampled an orange olive oil cornmeal cake at the local farmers market that was love at first bite. ♡
To be honest, I’d never had a cake quite like this one before. The local baker explained that it was a gluten-free cake made with cornmeal and almond flour, which accounted for its beautiful golden color and light almond flavor and surprisingly hearty texture (kind of similar to a light cornbread). It was incredibly moist and very lightly sweetened. And best of all, it was brightened up with a generous amount of fresh citrus, which made it taste so light and refreshing and sunshine-y. I honestly couldn’t stop thinking about this cake for weeks afterwards and wished I’d had the chance to ask the baker more about the recipe. But after a bit of experimenting, I’m happy to say that I’ve come up with my own version that our entire family now adores.
I’m happy to report that this recipe is incredibly easy to make with just 1 bowl and about 15 minutes of prep time. And while I love using both a fresh lemon and orange in the cake (both zested and juiced), you’re welcome to swap in a grapefruit, mandarin, Meyer lemon, or whatever other citrus you might prefer. Please note that this cake is intentionally designed to be sweet-but-not-too-sweet, making it perfect for dessert, snacking, or even a lovely breakfast to go with your coffee. But if you feel like adding an extra hint of sweetness, a side of fresh fruit (or fruit compote), a dollop of whipped cream, a scoop of ice cream, or light glaze drizzled on top would all be absolutely delicious here too.
This citrus cake is definitely one of those recipes that has a way of growing and growing on you. So I hope you all love it as much as I do!
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This one pot broccoli mac and cheese recipe is easy to customize with your favorite veggies or proteins and always turns out perfectly creamy and cheesy.
One-pot comfort food for the win. ♡
We’re clearly big mac and cheese fans here in our house. And on busy nights when we want to save the step of cooking an extra side of veggies, this one-pot broccoli mac and cheese recipe is a favorite!
We love this recipe because it’s mercifully light on prep time (especially if you grab a bag of pre-cut broccoli florets) and can easily be made gluten-free by using your favorite GF pasta. And while we really love adding mushrooms to our broccoli mac and cheese, you’re welcome to sub in any other pasta-friendly veggies or greens that you might love best. Feel free, too, to add in any extra proteins that you might like, such as chicken, sausage, bacon or shrimp. But I have to say that the vegetarian version of this broccoli mac and cheese is incredibly hearty, cozy, cheesy and satisfying all on its own.
If you’re new to cooking one-pot pastas, please be sure to read some of the cooking tips included below to help troubleshoot any issues that might arise with the cheese sauce. But otherwise, grab that cheese grater and let’s cook up a delicious pot of mac together!
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This blackened salmon tacos recipe is layered with a quick mango slaw, corn tortillas, and your choice of toppings.
The next time you find yourself craving fish tacos, you must, must try these blackened salmon tacos. ♡
As far as fish taco recipes go, this one is a relative breeze to make. (No breading, frying, or extra-sauce-making required!) Simply sprinkle blackened seasoning on a few salmon filets and pan-sear until perfectly charred and tender. Toss together a quick mango slaw. Warm a batch of corn of flour tortillas until softened. Then layer everything together with whatever toppings make you happy…and enjoy!
These blackened salmon tacos are intentionally low on fuss and big on flavor. And that perfectly-balanced blend of sweet and savory, smoky and tangy, herby and creamy flavors is an absolute winner in my book. That said, feel free to swap in a different protein (such as shrimp or chicken) or a different fruit for the slaw (such as pineapple or peach), if you’d prefer. And if you’d like to make this recipe dairy-free, as well as gluten-free, just skip the cheese.
Let’s make some blackened salmon tacos!
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My favorite blackened salmon recipe is easy to make in 20 minutes and features a perfectly-blackened, flavorful, crispy crust.
One of my all-time favorite 20-minute meals — blackened salmon. ♡
I don’t know how I’ve never posted my favorite blackened salmon recipe here, since Barclay and I have been cooking up some version of this recipe a few times a month for years now. It’s one of our fallbacks on busy nights when we’re craving something healthy but don’t have much time to cook, and genuinely couldn’t be easier. Simply brush a few salmon filets with oil, sprinkle on some blackened seasoning, pan-sear until those flavorful spices char to crispy perfection and — voila! — an unfailingly delicious dinner is ready to go in minutes.
We most often roast up a quick pan of veggies or toss together a green side salad while the salmon cooks to complete the meal. But blackened salmon can also be absolutely delicious in tacos, pastas, rices, grain bowls, salads of all kinds, quiches, dips, and more. It’s one of those impressively low-stress, high-reward recipes that’s nearly impossible to mess up and never lets us down. So let me show you my favorite way to blacken salmon!
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This delicious vegetarian chili recipe is easy to make, full of rich flavor, and loaded up with your choice of extra veggies.
Chili night usually doubles as use-up-any-leftover-veggies night in our house because…well, why not?! ♡
The bold flavors in a classic tomato chili broth are perfect for welcoming in (and, let’s be real, hiding!) a wide range of vegetables. So it’s the perfect time to clean out the crisper drawer or empty out those random bags of frozen veggies hiding in your freezer and put them to delicious use. This chili recipe is completely customizable with whatever veggies, greens and beans you happen to have on hand. And if you happen to have a picky kid at the table, you can also easily purée some of them into the broth too. Extra veggies for the win!
As always, please feel totally free to play around with the seasonings and adjust them to taste. You’re also welcome to add in some plant-based ground “meat”, if you enjoy that texture in your chili. And please don’t be shy with piling on lots of your favorite toppings — the more, the merrier!
Let’s make some vegetarian chili together!
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My favorite ginger shot recipe is super easy to make in the blender, more affordable than store-bought versions, and completely customizable to your liking.
As someone who’s a bit of a ginger fanatic, I absolutely adore a well-crafted ginger shot. But the cost of those tiny store-bought bottles can definitely add up!
So this is of course where I try to talk you into making your own from scratch. ♡
It’s easy to make a quick batch in less than 10 minutes using a blender (no fancy juicer required). And the best part of making homemade ginger shots is that you get to control the intensity of the ginger and what other ingredients are included! I’m partial to a 3-ingredient mix of orange, lemon and coconut water as the base for my ginger shots. But you are welcome to just just about any type of fruit juice (such as grapefruit, pineapple, apple, etc) or water that you prefer. And while I love a very strong and spicy kick of ginger in mine, but you can easily tone down or amp up the amount of ginger however you would like.
I always love starting the week by blending up a quick batch. So if you love ginger shots as much as I do, join me!
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This Ginger Lime Pork with Coconut Rice recipe comes together in just 30 minutes and is bursting with sweet and savory flavors.
New favorite 30-minute meal alert! ♡
This is definitely one of those recipes that cooks up to be so much more than the sum of its parts, thanks to a few extra minutes in the skillet that magically help to caramelize the ginger-lime sauce with the pork. It’s a simple trick that yields the most irresistible sticky texture and flavor. And I’m certain you are going to love it!
All you need is a pound of ground pork (or ground chicken, beef, turkey, seitan — you choose!), which will then be sautéed until caramelized with a simple mix of scallions, ginger, garlic, brown sugar, lime juice and sriracha. Then sprinkle on your choice of toppings, such crushed peanuts, scallions, and/or fresh herbs (mint, cilantro or Thai basil are all great options). Serve over my favorite coconut rice, which pairs perfectly with all of that ginger and lime. And enjoy, enjoy.
I’ve been making this dish on repeat these past few months whenever I’m craving a quick hit of protein for dinner, usually with a side of veggies or a simple green salad, and it always hits the spot. So if you’re looking for a simple new recipe to add to your rotation, give it a try soon!
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This coconut rice recipe is easy to make in about 30 minutes and perfectly fluffy with a lightly-sweet coconut flavor.
One of those recipes that every sweet-and-savory-loving cook should have tucked away in their back pocket — the most delicious coconut rice! ♡
Coconut rice has long been a staple in many tropical culinary traditions around the world, from Southeast Asia to India, South America, Central America, East Africa, the Caribbean and beyond. It features a lightly-sweet creamy coconut flavor that pairs brilliantly with all sorts of savory dishes. It’s naturally gluten-free and vegan. And it’s practically just as easy to make as a batch of plain rice and comes together quickly in about 30 minutes — win-win!
Here in our home, we love serving coconut rice with everything from savory stir-fries to curries, grilled proteins, roasted vegetables, beans, stews, kabobs and more. Depending on the meal, I often love adding in a squeeze of lime juice or some chopped cilantro to brighten up the flavor too. And if you’re looking to add some extra texture, a sprinkling of toasted coconut flakes (or shredded coconut) is always a fabulous idea too.
Let’s make some coconut rice together!
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Fresh mint tea is easy to make hot or iced and always tastes so refreshing. Feel free to add sweetener or citrus too if you’d like.
On those days when you’re craving a light and refreshing drink, try brewing some fresh mint tea! ♡
It’s just about the easiest thing ever. Simply steep some fresh mint leaves in hot water for about 5 minutes, strain them out, stir in any extra sweetener if you’d like, and serve hot or over ice. On chilly days, I adore brewing up a warm mug to cozy up with in the evenings. But when I’m craving a chilled drink, I love adding in a few generous squeezes of lime to make a fun mojito-ish iced mint tea. It’s such a lovely drink, and the flavor is notably fresher than dried mint tea bags!
Fresh mint is, of course, rich in nutrients and commonly used to help sooth an upset stomach or indigestion. It may also help with inflammation, allergies, and the common cold.¹ Mainly, though, I love it because it’s healthy, calming, caffeine-free and delightful in tea. So the next time you find yourself with a few extra sprigs on hand, heat up some water and let’s brew a quick batch of mint tea together.
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This quick tuna salad is tossed with avocado, cucumber, feta, red onions, herbs and a zippy lemon-sumac dressing and served over brown rice. Easy to make in about 30 minutes and always SO delicious.
Seriously my dream lunch (or dinner!) salad, right here. ♡
This Mediterranean-inspired tuna salad comes together super-easily in the time it takes to cook a batch of brown rice, and always somehow tastes like so much more than the sum of its parts. It’s made with a simple mix of canned tuna, creamy avocado, crunchy cucumber, crisp red onions, a sprinkling of feta and herbs (I’m partial to fresh dill here, but you’ve got options). Then everything is tossed in a zippy lemon-sumac-cumin dressing and served over brown rice. And whether you then serve the salad up warm — or pack it away in the fridge for lunch the next day — every bite promises to be so flavorful and satisfying.
I love this recipe because it’s one of those salads that’s hearty without feeling too heavy. It’s naturally gluten-free and can also be dairy-free, if you nix the cheese. It’s easy to meal prep in advance. And it’s endlessly customizable in whatever ways you may need. Feel free, for example, to swap in another fish or protein if tuna isn’t your thing (although I have to say it is delicious here). And while we love serving this salad over chewy brown rice here in our home, you could easily swap in another type of rice, quinoa, farro, orzo, or any other base that may sound good. See below for even more fun add-ins that you’re welcome to toss in too.
Let’s make some tuna avocado salad bowls!
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This salted caramel crème brûlée recipe is easy to make with a few basic ingredients and features a delicious salted caramel custard with a crispy, crackly sugar topping. Easy to prep up to 3 days in advance if you’d like!
I’ve been dusting off my trusty little kitchen torch to do lots of brûléeing this holiday season. And I have to say, it’s been so much fun. ♡
Custards have long been some of my favorite make-ahead desserts for easy entertaining. But when you add in the extra 5 minutes to sprinkle some sugar on top and torch it to crispy, crackly, caramelized perfection just before serving, it instantly kicks everything up a fun and fancy notch. And of course, tastes heavenly!
Well lately, I’ve been experimenting with taking the caramel-love one step further by also caramelizing the sugar traditionally used in the custard base of classic French crème brûlée, which adds an extra layer of nutty, sweet, irresistible richness to the custard. And when combined with a hint of vanilla, sea salt and cream, and then topped with warm brûléed sugar, this dessert is a caramel lover’s dream come true.
It’s so lovely and flavorful and decadent. And it’s also surprisingly easy to make with just 6 simple ingredients! Definitely a great dessert for easy entertaining, since the custards need to be made and chilled at least a few hours in advance. So you can enjoy your meal, then slip out for a quick 5 minutes to use your kitchen torch (or the broiler on your oven) to brûlée the topping, and then delight in cracking into each delicious bite. Even the custard-wary friends of ours have absolutely raved about this dessert, so I hope yours will enjoy it too!
Let’s make some crème brûlée.
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This easy Zuppa Toscana recipe, inspired by the Olive Garden version, uses store-bought gnocchi as a shortcut to bring this creamy sausage and kale soup together in just 30 minutes.
Raise your hand if you grew up loving the Olive Garden’s famous zuppa toscana! Well if you happen to have a nostalgic craving for this cozy soup, but are perhaps a bit pressed for time, here is my “shortcut” version that I honestly love just as much. ♡
It’s made with store-bought potato gnocchi that only take a few minutes to cook to pillowy perfection, saving us the step of having to dice and boil the traditional pound of potatoes. And when combined with the classic combination of zesty Italian sausage, creamy garlic broth, and loads of fresh kale, this delicious soup tastes as cozy and comforting as ever. Plus it can be ready to go in just 30 minutes using just 7 main ingredients!
Feel free, of course, to customize this recipe by adding in any extra veggies, tomatoes, beans, bacon, or other add-ins that happen to sound good. And if you prefer to make this soup vegetarian, we often make ours nowadays using plant-based Italian sausage (either sliced or ground) which works just as well. I recommend serving it with a simple arugula salad and maybe a quick batch of roasted veggies on the side. And especially on chilly nights, a warm bowl of this zuppa is sure to warm you right up.
Let’s make a quick batch together!
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My favorite bacon-wrapped dates recipe is made with (actually!) crispy bacon, tender Medjool dates, and stuffed with your choice of cheese. Easy to make and always a party favorite!
Bacon-wrapped dates. ♡
I’ve made this 3-ingredient easy appetizer more times than I can count for happy hours, dinner parties, holiday gatherings…you name it. It’s one of those recipes that magically works for just about any occasion and is always guaranteed to be a crowd favorite. And I personally just find that sweet-savory-smoky flavor combo to be perfection. That said, I’ve developed a few opinions over the years about what takes a bacon-wrapped dates recipe from good to GREAT. So today I thought I would pop back in and give my decade-old recipe here a few modern updates!
First off, we’ve all officially gotta commit from now on to taking an extra 10 minutes to pre-cook the bacon before wrapping it around the dates. Otherwise, the bacon never has time to fully cook and crisp up while baking wrapped around the dates (or you end up having to bake the dates so long that the cheese burns or oozes out), which is a tragedy that can easily be avoided. Simply pre-cook the bacon in the oven, or you can cheat and buy that pre-cooked soft bacon that’s available in most stores nowadays.
Second, continuing on with the crispy bacon soapbox, the stuffed dates must be flipped halfway through baking so that each side can get evenly cooked. I’ve experimented with a number of flipping methods over the years and have found it’s simply easiest to poke the toothpick all the way through the date, which makes it easy to grab and quickly turn over.
Third, use a good-quality cheese. You only need a small amount for this recipe, but a richly-flavored cheese makes such a difference in balancing out the flavor of the smoky bacon and sweet dates. I’m partial to a punchy gorgonzola or a tangy goat cheese, but a good feta, Manchego, or even an aged cheddar are also great options here.
Finally, don’t forget to season the dates! I always add a few generous twists of freshly-ground black pepper, and also love sprinkling each date with a tiny a pinch of flaky sea salt for crunch. The perfect finish.
Sound good? Let’s stuff some dates!
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This no-bake chocolate pots de crème recipe comes together with just 20 minutes of active prep time and features a silky-smooth chocolate custard topped with amaretto whipped cream. No baking required! So lovely, so decadent, and so (surprisingly!) simple. ♡ This no-bake chocolate pots de crème recipe has become one of my new favorite make-ahead […]
Happy Giving Tuesday, everyone! ♡ Over the past few years, the Gimme Some Oven community — as in, you wonderful readers — have given over $30,000 to help create large-scale gardens (plus build a life-saving bridge) to support over 500 local women working in rural Mali to grow healthy produce for their communities. These community […]
This lightened-up tuna casserole recipe is tossed with a creamy garlic-herb sauce, lots of veggies, tender egg noodles and a crispy Panko topping. Raise your hand if you grew up eating tuna casserole! ♡ This was one of our family’s favorite weeknight dinners growing up, and still continues to be one of those recipes I […]
My favorite sour cream coffee cake recipe is perfectly soft and fluffy, layered with cinnamon sugar, and always so delicious. I realized the other day that it has been two decades since my college roommate, Natalie, first taught me how to make her family’s famous sour cream coffee cake. No idea how that’s even possible, […]
My favorite holiday green salad features a festive mix of seasonal ingredients and a delicious shallot vinaigrette. Can we just agree to bejewel all our salads with pomegranates this time of year? ♡ I always think these lovely little red gems add such a festive touch to green salads for the holidays, and this pomegranate […]
These bacon Brussels sprouts are easy to make and tossed with an irresistible drizzle of hot honey. It’s savory, it’s smoky, it’s sweet, it’s spicy…it’s the side dish destined to steal the show at your next dinner. Say hello to most delicious bacon Brussels sprouts. ♡ This dish comes together quickly on the stovetop with […]
This homemade hot honey recipe is quick and easy to make with 3 ingredients and can be used in countless delicious ways! Is there anything that isn’t better with a drizzle of hot honey?! 😍 I don’t know about you, but we’ve become thoroughly obsessed with this spicy-sweet condiment over the past few years here […]
This Garlic Parmesan Mashed Sweet Potatoes recipe is easy to make, irresistibly sweet and savory, and always a crowd fave! This may just be my favorite Thanksgiving sweet potato recipe yet. ♡ Inspired by the famous garlicky Parmesan sweet potato fries at one of my favorite local restaurants, these mashed sweet potatoes strike that irresistible […]
This potato bacon fennel soup recipe is incredibly easy to make and simmered in a cozy garlic-rosemary broth. Every winter, I seem to find myself adopting a new potato soup recipe. And I have to say that this year’s version has been especially delicious. ♡ It’s made with a triple hit of fennel — an […]
This Indian-inspired butter chicken and cauliflower recipe is easy to make, naturally gluten-free, and simmered with the most delicious curry sauce. Is there anything better than a cozy bowl of curry on a cold winter’s night? ♡ Here in our house, this Indian-inspired butter chicken and cauliflower has quickly turned into one of our favorite […]
This pasta alla carbonara recipe easy to make with 4 classic ingredients and tastes so decadent and delicious. Ok, I couldn’t spend a month in Rome studying and seeking out the best pasta alla carbonara the city had to offer without coming back to this post to share a few things that I learned. ♡ […]
My favorite cacio e pepe recipe is easy to make in about 30 minutes with just 4 simple ingredients. Anthony Bourdain once said that cacio e pepe “could be the greatest thing in the history of the world.” And I have to say, I wholeheartedly agree. ♡ This classic Roman pasta easily ranks up there […]
This classic Pasta all’Amatriciana recipe is easy to make with 6 traditional ingredients and full of the best rich and savory flavors. This past summer during our month in Rome, I made it my mission to sample the four classic Roman pastas as often as possible. It’s no exaggeration to say that these four pastas […]
This healthy peanut butter cookies recipe is so tasty and easy to make by hand with just 7 ingredients. My go-to recipe for when I’m craving a batch of warm, delicious, and slightly-healthier cookies…stat. ♡ These peanut butter cookies are always here to save the day. They’re wonderfully low fuss with just 10 minutes of […]
This smoky pumpkin mac and cheese recipe is made with the most dreamy smoked gouda pumpkin sauce and sprinkled with crispy garlic-herb breadcrumbs. Ok, I know that we’re probably not supposed to pick favorites as food bloggers. But I feel the need to mention that my husband casually mentioned that this was one of his […]
These salted chocolate brownie bites are quick and easy to make and are bursting with rich chocolate flavor. I’m always a bit skeptical when healthier snacks claim to taste like rich desserts. But in this case, I have to say…these little guys legit taste like brownies! ♡ Barclay and I have been making them for […]
Classic sopa de ajo (garlic soup) is one of my all-time favorite Spanish comfort foods. It’s easy to make with 6 ingredients in less than 30 minutes, and always tastes so cozy and delicious. Next week will mark the 5th anniversary of our move to Barcelona, which feels completely surreal but also so, so wonderful. […]
This cozy Italian-inspired lentil soup recipe is easy to make, full of feel-good ingredients, and always so flavorful and comforting. This Italian lentil soup is one of those back-pocket recipes I find myself defaulting to again and again because it calls for super-basic ingredients that we almost always have on hand. And on chilly nights […]
This cozy London Fog Latte recipe is easy to make hot or iced and brewed with a lovely hint of lavender. Once upon a time, this was the very first latte recipe I ever posted here on Gimme Some Oven. And now — over a decade and countless lattes later — it continues to be […]
This homemade chicken noodle soup recipe is made with homestyle egg noodles, thick-cut veggies, and the coziest garlic-herb broth. Teo and I have both been under the weather this week, so it felt like the perfect time to introduce my little boy to the comfort food that my mom always used to make for us […]
This homestyle egg noodle recipe is incredibly easy to make by hand in just 15 minutes with 4 basic ingredients. Flour + eggs + water + salt. ♡ Chances are you already have everything needed to make a batch of my favorite homestyle egg noodles! This simple recipe is inspired by the bags of Reames […]
Happy Friday, everyone! ♡ I realized the other day that it’s been over a year and a half since I’ve done a day in the life post on here…and I kind of miss them! So now that we’re back home in Barcelona and getting settled into our usual routine again, I decided to snap my […]
This roasted sweet potato and arugula salad recipe features some of my favorite fall flavors and always tastes so delicious this time of year. Things are finally (fi-na-lly!) cooling off here in Barcelona this week after the summer’s unrelenting heat wave, which of course instantly has me craving all of my nostalgic fall faves…including this […]
My favorite one-pot stovetop mac and cheese recipe is easy to make in 30 minutes with just 6 main ingredients and always tastes perfectly creamy, cheesy and so comforting. I’m a firm believer that everyone needs an excellent stovetop mac and cheese recipe in their back pocket. But I have to say I’m especially partial […]
This Indian-inspired chickpea curry recipe is incredibly easy to make in less than 30 minutes and simmered in the most delicious lemon-ginger coconut curry sauce. When you’re craving a flavorful, feel-good, quick vegetarian dinner, it doesn’t get much easier than this cozy chickpea curry. Inspired by Indian chana masala, this chickpea curry is one of […]
These Korean-inspired spicy sesame gochujang noodles can be ready to go in 30 minutes and are easy to customize with your choice of veggies and protein. Say hello to the sweet, savory, spicy, and absolutely scrumptious noodles we’ve been loving lately! ♡ I mean, let’s be real, Barclay and I could happily eat noodles just […]
This delicious homemade muesli recipe is easy to make and customize with your favorite blend of ingredients. One of the things I remember noticing when we very first moved to Barcelona was the notable absence of granola on the shelves. And instead…boxes upon boxes of muesli! ♡ Over the years, Barclay and I have come […]
This simple couscous salad is made with loads of fresh veggies, chickpeas, herbs, feta and a zesty lemon dressing. Feel free to add in some grilled meat or seafood if you’d like too. There are many virtues I could point out about this simple, fresh and flavorful couscous salad. But the most notable one for […]
A classic Campari Spritz is quick and easy to make with 3 ingredients and refreshingly bubbly and bittersweet. When it comes to spritzes, Aperol always seems to get all of the glory. But I’m Team Campari all the way. ♡ I much prefer its stronger, less-sweet, and deliciously complex bitter flavor in this famous bubbly […]
This rainbow peanut noodles recipe is made with colorful fresh veggies, your choice of noodles, and the most irresistible peanut sauce. Delicious served warm or cold! If you’ve never tried my rainbow peanut noodles before, it’s time! ♡ I’ve been making this Thai-inspired peanut noodles recipe for nearly a decade now. And while the gorgeous […]
This ginger peach crisp recipe is made with a warm ginger-vanilla peach filling and topped with a crispy almond oat topping. Does it get much better than a hot bowl of peach crisp and a melty scoop of cold vanilla ice cream on a summer day? ♡ My go-to ginger peach crisp recipe is one […]
Happy August, friends! Teo and I are comin’ to you live kiddie-poolside this morning from our back terrace, where we’ve been splish-splashing around (or as they say in Spanish, chapa chapa) multiple times a day lately to try and beat the heat. Not gonna lie, our first summer with a toddler here in Barcelona’s beautiful-yet-severly-lacking-in-green-spaces […]
This vegan brownies recipe is quick and easy to make with a handful of everyday ingredients. Simple, fudgy and so delicious! I’ve been making and bringing these vegan brownies to gatherings for nearly a decade now. And my friends — vegans and non-vegans alike — always adore them! I’ve honestly found myself returning to these […]
This fresh peach gazpacho recipe features a delicious blend of sweet and savory flavors and comes together easily in just 10 minutes. Peach season around here this year has been the cutest. ♡ Our little guy, Teo, is currently 16-months-old and loving his first summer getting to sample all the ripe produce the season has […]
This delicious cashew chicken and broccoli stir-fry is tossed with a zesty stir-fry sauce and can be ready to go in just 30 minutes! So quick, so easy, and always SO GOOD. ♡ This cashew chicken broccoli recipe is here for you on busy weeknights when you need to get a healthy and delicious meal […]