This vanilla rose latte recipe is quick and easy to make with a lovely hint of floral flavor.

Back in Barcelona, we lived above the cutest little art café that served a gorgeous selection of cakes, pastries, coffees, and teas each day in their impressive collection of antique chinaware. It always felt like a step back in time cozying up at one of their bistro tables, sipping tea from a delicate antique cup while watching the modern world whirl by just outside the windows. But we absolutely loved it. And over the years, I came to know and love their delicious menu too.

Especially, you guessed it, their vanilla rose latte. ♡

This simple, floral, warm drink became one of my favorite treats during the wintertime, especially after chilly days of running errands all around the city. It was always wonderfully comforting and cozy without being too heavy. And as a bonus, I always loved that it was caffeine-free, which meant I could pop by to enjoy a latte at any time of the day or evening.

I pretty quickly figured out how to make my own homemade rose latte, which I rarely did in Barcelona because the café was simply too convenient and too charming to pass up. But now that we’re back in Kansas City and the weather is cooling off, I’ve been getting in the habit of making them in the evenings, and they’re just so delightful. All you need is your choice of milk, a splash of rose water, and a few pantry staples, and your own warm (or iced!) rose latte can be ready to go in just a handful of minutes. So if you’re looking for a cozy new drink to enjoy this winter, I hope you’ll join me and give this one a try!

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This butternut squash, sausage and tortellini soup recipe features a silky sweet and savory broth topped with fresh herbs and Parmesan.

Say hello to our family’s newest favorite soup. ♡

I basically want to live on butternut squash soup each year once the weather begins to cool off. And our toddler is still on a months-long streak of requesting tortellini every night (like, every single night) for dinner. So this soup ended up being a bit of a family compromise one evening for dinner. And I have to say, it actually ended up being a fabulous success.

I more or less used my classic butternut squash soup recipe as the inspiration for this broth, thinned out a bit for this version yet still featuring my favorite combination of garlicky puréed veggies, green apple, a drizzle of cream, and earthy sage for seasoning. Then to that, we added crumbled Italian sausage, lots of fresh kale, cheese tortellini, and topped things off with a generous sprinkling of Parm. It ended up being the perfect balance of savory, sweet, and slightly-spicy flavors. And of course, off-the-charts cozy and comforting on a chilly fall night. We absolutely loved it!

There are plenty of variations that you’re welcome to try with this recipe, such as swapping gnocchi for the tortellini or using a plant-based sausage to make the soup vegetarian. I also highly recommend picking up some frozen diced butternut squash if you’d like to save yourself some time chopping. But however you end up making this soup, I think you’re going to love it.

Let’s get to it!

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Everything you love about a good classic Caesar salad with a few delicious extras!

I love fewer foods in life more than a really good classic Caesar salad. But while we were living in Barcelona, I fell head over heels for a leveled-up Caesar salad at one of our favorite pizzerias that I have been missing like crazy ever since we moved.

It featured all of the classics — crisp Romaine, crunchy croutons, and a boldly-flavored Caesar dressing. But to that, they also added in a generous sprinkling of crispy smoky bacon, a hint of rosemary, tons of shaved Parmesan, fresh chives (or paper-thin red onions), and these thin and garlicky baguette croutons that were downright irresistible (and easy to crunch!). I also got in the habit of adding in a few extra slices of avocado whenever we ordered this salad for delivery, and was convinced that extra layer of creaminess took this salad over the top. So if you also happen to love a good Caesar, I’m telling you — this ingredient combo is perfection!

Of course, now that we’re living an ocean away and I sadly can no longer just pop over to order this salad whenever the craving hits, I’ve been working on recreating it here in my Kansas City kitchen. It will never be exactly the same, but I’ve landed on a version that’s pretty darn close and brings back so many delicious memories of our time there. I think you’re going to love it too. ♡

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This classic French crepe recipe is easy to make with 7 basic ingredients. Feel free to customize with your favorite sweet or savory fillings!

Is there anything more lovely than a plate filled with warm, delicate, buttery French crêpes? ♡

We were fortunate to have the opportunity visit a number of charming creperies during our years living in Europe, especially on our various trips to France. And I have to say, there is nothing like a well-made, paper-thin, lacy-edged crepe served fresh off of the pan. They are so effortlessly elegant and delicious in their simplicity. And, of course, the perfect blank slate for all of your favorite sweet or savory fillings!

The beauty of classic French crepes is that they are surprisingly easy to make at home too. All you need are 7 basic pantry ingredients, plus whatever fillings sound good, and your kitchen can transform into your own little French cafe in no time. I have always been partial to making crepe batter in a blender, which I find to be the simplest method, but you can just as easily make yours with a bowl and whisk if you prefer. Be sure to read the notes below for extra tips, plus bonus ideas for how to customize the batter or fillings to your liking.

Let’s make some crepes!

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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 full of bold, rich 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, Angela, who so kindly brought me a batch of crackers along with a lovely homemade meal a year or so ago when I was stuck in the hospital for a week with a sick kiddo. And after taking a bite of one cracker…and then another…and another and another (couldn’t stop!), I immediately texted her begging for the recipe. These seed crackers are just perfection!

They’re made with a simple mix of three seeds (sesame, sunflower and pepitas), flax meal, and dried seasonings. Then Angela introduced me to the magic of psyllium husk powder to bind all of the ingredients together. (I know it may be a special buy, but one bag of psyllium husk powder will last for dozens of batches and it’s by far my favorite binding ingredient for this recipe!) Simply add boiling water to the ingredient mix to bring everything together, spread it out evenly on a parchment-covered baking sheet, and bake until crispy. Then the absolute yummiest batch of seed crackers will be yours to enjoy.

They also happen to be naturally gluten-free and vegan. They’re packed with protein, fiber, omega-3s and other great nutrients. And they are perfect for snacking, dipping, serving with cheese boards, you name it. We seriously make a batch at least once a week and the whole family absolutely loves them. So if you love a good cracker as much as we do, I hope you’ll give them a try!

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My favorite roasted tomato soup recipe always tastes so fresh and flavorful and it’s easy to make with a handful of simple ingredients.

End-of-season tomatoes are overflowing in gardens and farmers markets everywhere right now, which means it’s time to make my favorite roasted tomato soup recipe! ♡

It features a short and simple ingredient list, including a few of my favorite seasonings plus whatever variety of small- to medium-sized tomatoes you have that are ripe. It’s easy to make in just a little over a half hour with minimal prep time. It’s naturally gluten-free and vegan, although you’re welcome to add in a splash of cream or some cheese if you’d like. And if you happen to have some leftover bread on hand, I’d highly recommend making some homemade croutons or grilled cheese (or grilled cheese croutons, see below!) to go with your tomato soup, which is always such a nostalgic and delicious combo.

In my book, it doesn’t get any better than homemade tomato soup that’s made with fresh, ripe, in-season tomatoes that have been roasted down until they are irresistibly concentrated and sweet. So let’s make the most of tomato season while it’s still here!

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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 the summertime whenever the season’s tomatoes are at their peak. But for a fun change recently, I decided to try adding our usual bruschetta topping mix (chopped fresh cherry tomatoes, basil, garlic, red onions, olive oil and balsamic) to a batch of spaghetti, sprinkled with a batch of my favorite garlicky breadcrumbs. And we absolutely loved it!

The raw ingredients in the bruschetta mix gives the pasta an extra burst of fresh flavor. And those golden garlicky breadcrumbs — inspired by the crostini in traditional bruschetta — add the perfect pop of crunchy texture to each bite. If you’re craving some protein, you are more than welcome to add in some chicken, shrimp, or salmon too.

This pasta seriously tastes like summertime in a bowl. So grab a big bowl of the ripest cherry tomatoes you can find, and let’s make a big batch together!

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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 a few handfuls of baby spinach, add one final big splash of lemon juice, and sprinkle on some fresh cilantro (if that’s your thing). And this gorgeous, flavorful, simple dinner will be ready to serve in no time!

We’ve enjoyed serving this one on its own for a simple vegetarian dinner, or adding some pan-seared salmon or shrimp on the side. Or we’ve found that this recipe also tastes just as delicious served cold as a pasta salad, making it a great option for picnics, potlucks, or grill nights this time of year.

However you serve these orzo and chickpeas, I hope you love them as much as we do!

Lemony Spiced Orzo and Chickpeas Ingredients

Here are a few brief notes about the ingredients you will need to make this orzo and chickpeas recipe:

• Orzo: The lovely al dente texture of orzo pairs beautifully with the chickpeas while soaking up all of the flavors of the spices while cooking. I especially love using orzo in this dish because it cooks quickly, but you’re welcome to substitute in any other small pasta shape that you may have on hand.
• Chickpeas: A can of chickpeas adds delicious nutty flavor, creamy texture, and extra protein to this dish.
• Greens: We love stirring in a few handfuls of fresh baby spinach or chopped kale at the end for an extra pop of color and nutrients. The hot orzo and chickpeas will wilt the greens after just a minute or so of stirring.
• Lemon: Fresh lemon brightens up the flavor of this dish and its tanginess perfectly balances the warmth of the spices. We’ll use both the zest and juice of one small lemon to maximize its flavor.
• Onion and garlic: Fresh onion and garlic serve as our base aromatics in this recipe, which we will sauté in a drizzle of olive oil.
• Spices: A simple blend of ground turmeric, ground cumin, and crushed red pepper flakes add a delicious earthiness, rich golden color, and subtle hint of heat to the orzo and chickpeas. Don’t forget to also taste and season the dish before serving with sea salt and freshly-ground black pepper.
• Broth: We typically use vegetable broth to cook the orzo, but chicken broth could work as a substitute too.
• Cilantro: Finally, we love topping this dish with a generous sprinkling of chopped fresh cilantro. But if cilantro isn’t your thing, chopped fresh chives, mint, or parsley would be delicious too, or you could just skip the extra herbs all together.

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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 salad here in our family at least once a week in the summertime. It’s my husband’s absolute favorite summer salad, and while we were living in Barcelona, he would eagerly volunteer to haul a heavy watermelon the kilometer’s walk home to our flat, then would chop it up to toss with mint and feta and polish off half of the bowl before dinner, lol. Needless to say, we’re big fans of watermelon salads here during the summertime, and that classic combination with feta, mint and cucumbers (I love the extra crunch) is always such a winner.

But in an effort to mix things up the past few years, I occasionally started tossing the feta in the food processor with some Greek yogurt to create a bed of silky, creamy, whipped cheese as the base for the salad. And it has turned out to be such a fun way to mix things up, especially for entertaining! Enjoy the salad with a fork or serve it with toothpicks for dipping — whatever you’d like. It’s one of those refreshing summer salads that never fails to hit the spot.

So the next time you see some ripe watermelon, whip up that feta and give it a try!

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Zesty cauliflower steaks are seared and baked until tender then 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. The cauliflower steaks are seasoned with an earthy mix of smoked paprika, cumin and black pepper, then briefly pan-seared and baked in until tender. While those are in the oven, we mix up a bright and zippy pine nut gremolata made with lots of fresh mint, parsley, lemon and garlic. The hot cauliflower steaks are then served over a swirl of hummus (homemade or store-bought), sprinkled with the gremolata, and finished with an extra drizzle of olive oil. And just like that…an absolutely delicious vegetarian dinner will be yours to enjoy!

Actually, this recipe happens to be naturally gluten-free and vegan as well, and can easily be prepped ahead of time if you’d like to make a larger batch for entertaining or a small batch for a normal weeknight. We typically serve ours with a simple side salad and a loaf of good crusty bread to mop up any extra hummus. And it always, always hits the spot.

Let’s make some cauliflower steaks!

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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 still one of my favorite recipes to toss on the grill in the summertime, especially since it only requires a quick 15-minute marinade! Simply combine lots of lime zest and juice, soy sauce, ginger, garlic, oil, salt and pepper to form the zesty marinade. Let that mingle with the pork for 15 minutes (or up to 4 hours). Pop the tenderloins on the grill until they are perfectly charred and tender and juicy. Sprinkle with some more lime juice, a pinch of flaky sea salt for some crunch, and extra black pepper. Then slice, serve and enjoy.

It’s one of those low-effort, high-reward recipes that’s perfect for easygoing summer evenings when you can’t be bothered to spend much time cooking. I recommend serving it up with some grilled veggies or a simple side salad, and an absolutely delicious dinner can be ready to go in no time.

Let’s get to grilling!

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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 absolute winner every single time. ♡

Seriously, we’ve made these grilled peaches approximately a thousand times over the past few summers, and this recipe always gets such rave reviews from family and friends. It’s easy to make outdoors if you already have the grill fired up, or can also be made easily indoors on a grill pan. It comes together easily in just 20 minutes, or less than 10 if you’ve already prepped the homemade bourbon caramel sauce beforehand. It’s easy to scale up for a large crowd or make a small batch for just a serving or two. And it’s endlessly customizable with any extra toppings (hello, nuts, crumbled cookies, herbs or chocolate) that you might want to add on top.

It’s the perfect recipe to have in your back pocket this time of year for a quick dessert. And I highly recommend making a double batch of that bourbon caramel sauce while you’re at it, because I guarantee you’re going to want to drizzle that magical sauce on just about everything this summer.

Let’s make some grilled peaches!
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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 (or you can swap in farro or quinoa if you prefer). Then to those we add sweet and juicy mango, creamy avocado, tangy red onion, tons of fresh mint, chopped spinach, crunchy almonds, and a sprinkling of tangy feta if you’d like. Then a quick batch of my lemony everyday salad dressing brings it all together.

It’s a simple and wholesome recipe that’s easy to make in less than 30 minutes, and also holds up nicely in the fridge if you’d like to prep a big batch for weekday lunches. And while we’ve mostly just served the salad as a main course here in our house, it would also pair beautifully with any protein of your choice (such as grilled chicken or salmon). Or it would also be a fab contribution to a potluck or picnic this summer.

So grab a fresh mango and let’s make a quick batch together. You’re going to love it!

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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 of ingredients. Crisp Romaine provides the perfect bit of structure and crunch, chickpeas lend a hearty dose of creaminess and protein, chopped Medjool dates add a surprising pop of caramel, loads of fresh mint brightens everything up, ripe avocado brings the creaminess, and an irresistibly zesty lemony za’atar shallot vinaigrette brings it all together. It’s wonderfully light and summery and bursting with fresh flavors. I know you’re going to love it!

This salad is definitely hearty enough to stand on its own if you would like to serve it as an entrée. Or it could also pair deliciously with any number of proteins (such as chicken, steak, salmon or shrimp) or cheeses (such as feta or grilled halloumi). All of the ingredients here also happen to be naturally gluten-free, vegan and naturally-sweetened, which came in especially helpful when I recently served this salad at a large gathering of friends with a wide range of dietary needs. Everyone gave it rave reviews all and asked for the recipe, which I always consider the best compliment. So here it is!

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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 settled 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…)