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 for healthy breakfasts and snacks!

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. All of these ingredients happen to be naturally gluten-free and vegan too.

Let’s make some cranberry orange energy bites!

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This lemony tortellini soup 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 lately. And in my efforts to come up with different ways to serve it (and add some extra veggies in there!), 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 Ingredients

Here 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 Ingredients

Here 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 Pasta

Full 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 Variations

Here 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 Recipes

Looking 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

Lemon Butter Pasta with Roasted Artichokes and Fennel

• Author: Ali
• Prep Time: 10 mins
• Cook Time: 40 mins
• Total Time: 50 mins
• Yield: 4 servings

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Description

This lemon brown butter pasta is tossed with roasted artichokes and fennel and sprinkled with the most delicious garlic toasted breadcrumbs.

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Ingredients

Pasta 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

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Instructions

1. 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!

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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 Ingredients

Here 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 Soup

Full 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 that you store in the fridge, just 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.

Recipe Variations

Here 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 Recipes

Looking 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

Thai Chicken Noodle Soup

• Author: Ali

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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, lime wedges

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Instructions

1. Soak the noodles. Soak the noodles in water as directed 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.

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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 cake is definitely one of those surprising 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 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 has become a life-saver!

We especially 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 this 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!

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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 lots of extra veggies.

Chili night usually doubles as use-up-any-leftover-veggies night in our house because…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 this is the perfect occasion 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 recipe is super-flexible and easy to customize 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 (or all) of them too. Extra veggies for the win!

This recipe also happens to be naturally gluten-free and vegan. And 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 don’t be shy with adding on 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 customizeable 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 little store-bought bottles can definitely add up!

So I’m here today 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, 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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