Main Dish Recipes

Whether you’re looking for a super healthy main dish recipe, comfort food, or a recipe for a special occasion, I’ve got something for everyone here. From a meat standpoint I tend toward chicken and beef most frequently as well as some salmon.

I also believe pasta is one of the main food groups, and that you can made amazing vegetarian dishes that won’t have you missing meat. If you’re in a hurry and need something fast, I also have a special section on meals that can be made in 30 minutes or less.

Not sure where to start?? Here are a few of my faves:

You can dig through the full recipe index or a more visual index here, or explore the archives below…

The Best, Creamiest Homemade Hummus (+ A Secret Hack)

March 26, 2023

I was never the biggest fan of store-bought hummus. It does in a pinch, but the taste and texture have never done it for me. So I’ve been really excited to find what I think is the easiest and best homemade hummus recipe around.

What makes me say this is the best hummus recipe?? Well, mostly because it takes one extra (but super easy) step…before we blend everything together, we simmer the chickpeas in water with baking soda for a while. In testing recipes out, this did make a big difference in texture.

Why use baking soda in hummus? Normally used in baking, baking soda raises the pH levels of the water, which makes the chickpeas more soluble and breaks them down, which then lets them puree into an ultra-smooth mixture.

I think we sometimes underestimate the beauty of hummus…it’s incredibly versatile, whether as a meal, side dish, snack, or appetizer. You can dip veggies or pita in it, or pile it high with spicy chicken shawarma and veggies.

As with most recipes that are simple, it’s key to use high quality ingredients for the best result. I’ve fallen in love with these organic chickpeas, which I buy in bulk and use in all sorts of recipes, and I’ve found that this squeezable tahini is so much easier to use than the jars.

Easy & Flavorful Marinated White Beans

February 5, 2023

When I’m experimenting with tons of different recipes, it’s easy to forget that often the simplest recipes are the most perfect. And that’s definitely the case with these marinated white beans.

Calling this a “recipe” feels a bit weird because there are literally two instructions—put everything a bowl, and mix. And what you get from it is a side dish or a plant-based main dish that is PACKED with flavor.

While you *can* eat them right away, I think they’re much, much better after at few hours (or even better, overnight), when the flavors have had a chance to really meld and sink in.

And that makes these an amazing, 5-minute make-ahead dish—perfect for prepping to take to work. I like to throw some pan-seared fish or grilled chicken on top for the hit of real protein that I need. Add a side salad, and you’re good to go!

Creamy Curried Carrot Soup

December 29, 2022

This super cozy creamy curried carrot soup (say that five times fast!) was the perfect antidote to the nasty arctic “bomb cyclone” nonsense we just went through.

This soup is perfect in its simplicity. The carrots are definitely the star, but transformed from simple to sublime when paired with creamy coconut milk, the bite of ginger, and the warmth of curry powder.

This is a naturally vegan carrot soup, and makes a great plant-based meal when needed. The one thing I’ll say is that it lacks protein so I usually pair it with either some chicken or salmon, or at least a chickepea or lentil dish.

I strongly recommend using a high-quality coconut milk, without all sorts of additives and stabilizers. I use this Chakoah coconut milk (I order it by the case, since I go through so much). Trader Joe’s full-fat canned coconut milk is usually a good mass option too.

Fluffy, Fragrant Turmeric Rice

December 22, 2022

Everyone needs a go-to rice recipe that’s a but “zshuzhed” (I have no idea how you spell that, but you get the picture). When a meal calls for a bolder, more flavorful rice, then you bring out the big guns. And by “big guns”, I mean this amazingly delicious and easy turmeric rice.

This is my sister’s go-to recipe when she needs a Mediterranean rice that pairs well with regionally-related foods, such as shawarma, ground lamb, gyro meat, and more.

And boy, does it! The first time I made it, I piled it high with this delicious Middle Eastern spiced ground beef with toasted pine nuts) and the result was pure comfort food.

But what’s impressive is that this rice is dang delicious on its own—and that’s not something I often say about rice.

On top of that, it is super easy and results in the softest, moistest rice I’ve ever made! Typically I’ve struggled with making rice on the stove in a way I enjoy, so just default to my rice cooker. But this technique was simple and very effective.

You definitely can make this with brown rice as well (my sister always does), but you’ll need to add an extra 1/2 cup of water and it will take a little longer to cook.

Lebanese Hushwee (Fragrant, Spiced Ground Beef with Toasted Pine Nuts)

December 11, 2022

This is pure comfort food, of the absolutely easiest kind. Today we’re making a Middle Eastern beef dish called hushwee that’s full of warming spices like cinnamon and allspice, savory onions, and golden toasted pine nuts.

What is Lebanese hushwee?

Hushwee (also spelled hashweh) is considered “peasant food”, and is a staple in the culture. This Lebanese beef recipe is ready in just a few minutes, and features baking spices, the aforementioned toasted pine nuts, and sometimes dried fruits like raisins.

It’s the basis for many other Lebanese dishes, making an easy stuffing for dishes like kibbeh or meat pies (sfiha)…I believe the word hashweh is actually Arabic for “stuffing”, but someone keep me honest on that. It is also frequently made with lamb instead of beef.

(Just to be clear, I am not Lebanese, so this info is from my own research vs. from my own cultural knowledge.)

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This very simple hushwee recipe exactly filled the comfort food craving I was having the other night, especially when paired with a fragrant, fluffy turmeric rice. It would be great on a tahini sauce or piled on my fave homemade hummus, or on a salad as well (if you roll that way).

It also makes awesome leftovers, so you could consider making a double batch for lunches later.

Healthy, Spicy Fish Soup (Great for Liver Detox, Gut Health Protocol, etc)

November 27, 2022

I know a lot of you heard “spicy fish soup” and were like…um, yeah, I don’t know about that. But stick with me, I promise this is worth your time!

As someone who is known for not being a big soup lover, this may seem out of character, but this healthy fish soup was a big staple in my detox and gut health protocol over the summer. It ticked a lot of boxes, including being super easy to make, full of great ingredients, and being good as leftovers.

The first several times I made this, the protocol I was on didn’t allow me to have garlic or onion, so I had to adapt the original recipe to make it more flavorful without those key ingredients.

But once I made the soup with garlic and onion (after finishing the protocol), I realized I actually LIKE it better without them. The real punch of flavors comes from the fish stock (more on that in a sec) and the cumin and paprika.

Read more about the detox & gut health protocol + my tips for staying sane/enjoying!

I’ve made this soup a few different ways, making tweaks each time. I loved how easy it was from the start, but it took awhile for the flavors to really gel into the final recipe for me.

One big change I made was using anchovy paste (super easy to find) and water rather than fish stock, which is more difficult to find (and has varying quality). I also loved adding the cumin seeds and red pepper flakes, and “blooming” all the spices at the beginning for more flavor.

At the end, some fresh lime juice, herbs, and avocado provide tart, cool flavors and textures to offset the creamy warmth and spice. Trust me, this fish soup is a super healthy recipe WINNER!

The Best Pan-Seared Stovetop Salmon…& How To Cook Salmon Without Oil

October 11, 2022

Have you ever wondered how to cook salmon without oil? Honestly, I hadn’t until fairly recently (for reasons mentioned below), but once I went down that rabbit hole I realized that simple pan-seared salmon is the most perfect cooking technique out there!

The genesis of this recipe (technique, really) was during the functional medicine/liver detox I did at the beginning of the summer. It includes a fairly restrictive diet of certain proteins (like chickpeas or wild-caught salmon), lots of veggies, and a few healthy fats.

However, cooking with any oil is discouraged due to the oxidation created, so I was looking for ways to cook my favorite (allowed) foods with little or no oil.

Enter: stovetop salmon, which requires no oil (the fish is fatty enough without it) and actually results in the BEST homemade salmon texture!

You can read more about the detox (& gut health protocol) & my tips for staying sane/enjoying!

Don’t get me wrong, my pan-caramelized salmon is still a total fave. This pan-seared salmon is a close cousin, just as easy and even a bit healthier.

And the texture is as close to restaurant-grade as I’ve been able to replicate at home. Usually when I grill or bake salmon, it ends up with all that white goo coming out, and a bit soggier than I’d like. It’s definitely edible, but not as delicious as I can get at a good restaurant.

Instead, this stovetop salmon produces a lightly crisp exterior that gives way to perfect moist flaky insides. WE ARE ALL CHEFS!

This would also be a great recipe for surviving a super low-carb diet (see more tips here!)READ THE POST

Lemon Chili Basil Crispy Chickpeas with Charred Zucchini

September 2, 2022

The real name for these crispy stovetop chickpeas should be “crispy lemony chili stovetop chickpeas” but that…was getting a bit long.

These delicious crispy chickpeas on the stovetop are crazy easy, and packed with flavors…bright lemon, spicy red pepper flakes, fresh herbs.

They whip up in just a few minutes, and then you pile them on a creamy garlic yogurt and add silky charred zucchini! The whole thing takes like 15-20 minutes.

As I was on a special diet, I had to leave out the garlic yogurt, but it was still delicious!

On this 3+ month gut health protocol that I’ve been on (I talk about it a little bit in this spiced chickpea scramble post), I’ve had to find a handful of fast and easy staple meals, including some that are plant-based.

This one has definitely been a winner, as I can throw it together in just a few minutes (while simultaneously listening to a conference call when needed), and has really leveraged the fresh flavors of summer produce. While the zucchini is perfect, I think you could sub other things in a pinch if you can’t find it.

You can read more about the detox (& gut health protocol) & my tips for staying sane/enjoying!

Sweet Potato “Toast” with Guacamole & Chili-Lime Black Beans

August 14, 2022

You can definitely tell this is healthy. You can’t deny that it’s pretty. But you might be surprised to know that it’s shockingly satisfying and quite tasty.

This sweet potato “toast” recipe is like a gluten-free avocado toast, made crave-worthy by the addition of a creamy, tart (quick) guacamole and chili-lime black beans that are like a flavor bomb in your mouth.

I’ve already talked about the gut health protocol and very restrictive diet I’ve been working through for a few months in my chickpea scramble post, so won’t belabor it here.

This sweet potato toast recipe has been one of the day-to-day life savers in the past few months. It helps me get in veggies, have a good plant-based meal option, and is a nice antidote to the sheer amount of time that meal planning and prep takes each day.

You can read more about the detox (& gut health protocol) & my tips for staying sane/enjoying!

The roasted sweet potato slices are also super versatile, a great base for cleaning out your fridge or adding other protein and veggies. I often roast or air fry broccoli and throw it on top as well, or if I have a cooked ground venison or chicken, I’ll throw that on top for more protein.

10-Minute Spiced Chickpea Scramble

June 15, 2022

Yeahhhh…I know that “chickpea scramble” is off-brand for me. Let’s just go with it.

As a person who absolutely loves food, I’m in a tricky place right now, and kind of salty about it…after years of not feeling well, with lots of different and seemingly-unrelated symptoms, plus more than a year of trying other things, I’m now on a complete gut health overhaul program.

In addition to some supplements and lifestyle changes, I have to follow a strict restrictive diet for a few months to clean out and rebuild the gut flora, so I’ve been riding the struggle bus trying to figure out what I *can* eat, what would actually taste good, making sure it’s the right combo of fat, protein, carbs, etc.

You can read more about the detox & gut health protocol, best recipes, & my tips for staying sane/enjoying!

You might also like: Tips for Surviving a Super Low-Carb Diet

It’s a lot, and it’s frustrating because I really miss delicious things (including cheese, gin, and garlic and onion which is CRUSHING not to be able to eat). But I really, REALLY hope this helps me feel better, and if so, it’s worth it.

Now, don’t worry, I prepped ahead of time and have plenty of delicious and indulgent recipes stockpiled to share with you over the next few months. So many. So if the super healthy anti-inflammatory gut health thing isn’t your cup of tea, I’ve still got your back.

But if you’re looking to add in some extra healthy recipes here and there, or are in a similar boat as me and trying to follow a candida, gut health, anti-inflammatory, or similar type of diet, then hopefully this sprinkling of recipes (and the deeper post I’ll share later on tips for surviving this kind of diet) will be helpful.

And let’s talk about this spiced chickpea scramble for a minute, because it really does have a lot going for it. First, it only takes like 10 minutes to make (winner!). It’s easy, cheap protein, and the spices really make it quite the party in your mouth. As an easy vegan recipe and plant-based meal option, it won’t steer you wrong.

Middle Eastern Grilled Chicken Shawarma

May 29, 2022

You can never have too many delicious go-to chicken recipes, and this moist, spiced Middle Eastern grilled chicken shawarma is my new favorite. It’s a great easy and healthy solo weeknight dinner (hello it’s me!) or scaled up for a giant party.

I’ve already shared my take on Nadiya’s chicken shawarma recipe, which I’m obsessed with and make all the time.

There are differences between that one and this recipe in both the spice mix and the cooking technique. That one is baked (and doesn’t require pre-marinating), while this one is great for summer when you don’t want to turn the oven on.

To me this grilled chicken shawarma is perfect, but someday I also want to try a more traditional stacking method on a skewer and then maybe baking it.

And your options for serving it are super versatile. You can eat your grilled chicken shawarma by itself, with rice (I love this fluffy turmeric rice!) and veggies, or thrown on top of salad. But to me, this is perfect tucked into a soft homemade flatbread,smeared with hummus, and piled with toppings.

These flaky, buttery no-yeast flatbreads might be my favorite ones, but my easy homemade naan bread is a winner as well. The pics below also show it atop some traditional Turkish bazlama flatbread as well.

Super Easy & Healthy “Loaded” Thai Chicken Salad

May 1, 2022

I have to be honest up front…this loaded Thai chicken salad is not a *pretty* dish. But it IS easy, healthy, and (most critically) delicious. No lie, the first time I made it, I threw it together while on a conference call, just putting myself off-camera every few minutes to do another step.

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It’s hard to even know what to call the dish…is it a Thai cabbage salad? A slaw? I think Thai chicken salad works nicely, though somehow under-represents the sheer volume of veggies in it. This will look like it makes a ton, but it’s really only about 4-6 servings (depending on if it’s your main dish or a side).

I’ve made a number of small tweaks to the original recipe to better suit my tastes and simplify as well. I prefer using a fresh head of cabbage (I use a half-head here), but bagged can work too. I used much less pepper, carrot, and herbs, and more chicken (to keep me full longer).

And wow, the heat from the gochujang really comes through! It creeps up on you a bit (though I’m a total baby about spice, so your mileage may vary). The recipe calls for Sambal Oelek, with gochujang as a good substitute (and what I had on-hand).

Now what I can’t tell you is that this makes perfect leftovers. It makes *fine* leftovers, but it has a tendency to get watery (which isn’t the end of the world, and you can drain off the liquid). So here are a couple tips if you’ll be mostly eating it as leftovers:

Definitely don’t use too much lettuce, or any at all
The red onion really takes over once it’s been siting for a while, so go really light if you’ll be eating as leftovers, or keep separate
I found I liked to warm it up slightly…like zap it in the microwave for like 20-30 seconds. I liked it cool or room temp, but not fridge-cold (deadens the flavors)
You also *could* reserve the dressing and dress it as you go…that feels overly complex but it would keep it from getting soggy or watery

The Easiest, Juiciest Poached Chicken Breasts (& How to Shred Chicken in 10 Seconds)

April 8, 2022

This recipe is a two-in-one kitchen hack, and it actually blew my mind. How did I not know this was a thing??? Because today I’ve got for you not only how to make the easiest, juiciest poached chicken breasts, but also a 10-second hack for how to shred chicken.

I am all about having some cooked chicken in the fridge to snack on, or to add to pasta, rice, or a salad for a super fast meal. But I overdid it on grilled chicken for a few years and needed to mix it up a bit.

This super moist shredded chicken made with poached chicken breasts was the perfect answer. I keep a container of this at all times, and sometimes add it to recipes (like the loaded Thai chicken salad shown below), but often just put a bit of BBQ sauce on and eat it straight out of the container.

I made an Instagram Reel of the technique so you can see it in motion…this link will take you to the video on IG (and follow me @findingtimeforcooking) for recipe inspiration, videos, & more!).

What temperature should chicken be cooked to?

More modern thinking says 145 F to be done and safe inside (previously was considered 165 F which can be quite tough & dry). For poaching, you’ll have trouble getting the chicken much higher than 145-150 due to the gentle cooking method in water. Make sure to insert your thermometer at the thickest portion of the breast.

Adapting Ottolenghi’s “Cauliflower Cake”: A Unique, Delicious Vegetarian Meal

February 2, 2022

Hehe, I can hear some of you guys…”cauliflower” and “cake” do NOT go together! But I’m here to show the doubters how wrong they are. I love Yotam Ottolenghi’s super interesting and vegetable-forward recipes, and this cauliflower cake is no exception.

After making it the first time, I made some changes to the recipe, including adding more veggies (I went with roasted brussels sprout “rubble” for texture, flavor, and health).

I also backed off the parmesan and added soft goat cheese for more interesting flavor and textures. And I layered in salt through multiple steps and was more specific about amounts, as my first try was quite bland.

Finally, the first time I made it, I found the texture to be a little too flour-y and dense, so I’ve added an egg and backed off the flour to get a bit more fluffy version. This new version is checking all my boxes!

Texturally, this cauliflower cake is somewhere between a Spanish tortilla, Indian pakoras, and…I’m not even sure what. It’s a great vegetarian meal, hearty enough to satisfy and packed with flavor. Plus it makes awesome leftovers.

Three’s definitely the ability to adapt ingredients based on what you have…just think about texture and taste changes. So if you left out the goat cheese, you should add a little more salt (or another soft, salty cheese). And just be careful with adding other veggies, as too much moisture will break down the cake.

The Crispiest Chicken Tenders in the Air Fryer (or Oven or Stove)

January 27, 2022

I never quite got my membership card for the cult of the air fryer. Don’t get me wrong, I’m not against them at all, but I just don’t use mine nearly as often as some people do. But there are absolutely some recipes where an air fryer is a no brainer gadget—and these super crispy chicken tenders definitely qualify!

I’d been playing around with some easy paleo/keto-friendly chicken tenders in the air fryer several months ago, based on some dietary restrictions I had. They used mostly almond flour as the coating, which definitely didn’t crisp up.

So I really wanted to try getting a TRULY crispy chicken tender in the air fryer. I used this technique and *rough* recipe from The Kitchn, and played around with the amounts of panko and spices, and only used about half of the buttermilk and one egg (felt wasteful otherwise).

As I’ve made it subsequent times, I’ve adjusted the spices specifically, for a more flavorful punch…the recipe below reflects those changes. And I think it’s great!

This is my view while cutting up chicken 100% of the time…

Ottolenghi’s Easy Yogurt & Pea Pasta with Feta, Basil, & Chile Pine Nuts

December 29, 2021

I realize that “yogurt & pea pasta with feta, basil, & chile pine nuts” doesn’t exactly *sound* easy. But I promise it is. This slightly adaptation of Yotam Ottolenghi’s pea pasta is a super simple meal with fascinating, complex flavors, all in under 30 minutes.

I’ve made a few slight changes to the recipe, mostly to simplify steps (and number of bowls/pots), ensure it’s seasoned properly (it definitely needed more salt), and adjusting a few of the ingredient amounts.

Below I’ve also included both a “full” recipe (in the recipe card) and a smaller version that’s roughly 2/3 to 3/4 of the original, adapted for 2 to 4 people—or one person plus a few meals of leftovers.

This might be a controversial take, but I actually loved this the MOST cold straight out of the fridge…or maybe zapped for 20 seconds in the microwave but still basically cold. It makes totally bomb leftovers.

The Best Grilled Pizza Dough (and It’s Super Easy!)

December 23, 2021

If you’d asked me a few years ago what my signature grill recipe would be, I highly doubt “pizza” would have been my response. But since I got my grill I’ve become obsessed with grilling pizza, and today I’m sharing my go-to super easy grilled pizza dough recipe.

I’ve come to love this as an easy and addictive weeknight dinner option, but it’s also what I make every year for my birthday. You can grill up just one for yourself, or feed a crowd (I get two grills going for ~10 people, just so it’s fresh and hot).

And part of what makes it amazing is using the best grilled pizza dough recipe, which I think I’ve found. Over the years my post on two different techniques for how to grill pizza has been my most popular one by a landslide, but it was LOOOOOONGG (it included this pizza dough recipe).

So now I’m just splitting it into two different posts. Here I’ll share my easy grilled pizza dough recipe and step-by-step instructions for making it, and then that post linked above has the techniques, tools, and tips for how to grill pizza (plus some awesome recipe ideas).

A few tips for getting the best pizza dough for grilling

Make sure you keep your dough is very sticky—don’t add too much flour (when making or rolling out)!
- Dry dough will be hard to work with and won’t roll out nicely. It also has a tighter, tougher texture once grilled.
- A wetter dough will help make an amazing flavor and soft, chewy texture.
The longer your dough rises, the more flavor it has, so you can decrease the yeast a little and let it rise longer, or rise it in the fridge overnight.
BUT, you can also make this just a few hours ahead of dinner if you didn’t plan ahead. It’s a very flexible recipe.
When rolling your dough out, you want it very thin. It will puff as it grills and won’t be very pleasant to eat if it’s too thick.

There are a few tools that are helpful in making pizza dough. For me, I definitely use my stand mixer and dough hook (though you can mix and knead by hand if you don’t have one). I am obsessed with my multi-purpose scraper tool when working with the dough on the counter.

And for rolling it out, this thin bamboo rolling pin is much easier to use than the old traditional one with handles I used to have.

Save for later: A Tool to Decide What Bread to Make Based On How Long You Have…

Comforting Thai Khao Soi with Chicken

November 30, 2021

I vividly remember the first time I had chicken khao soi…I was in L.A. visiting My Cheese and after a long (chilly, as I recall) day out we decided to order in Thai food.

She added khao soi to our order, and while it was quite spicy for me, I fell in love. It was just so warm and comforting, completely hit the spot.

But weirdly for years after that I couldn’t find it on Thai menus in Atlanta! Now in Louisville I actually can find it though we only have a few Thai restaurants.

But I can’t always drive an hour round-trip to get my khao soi fix, so I decided it was time to find a good homemade version. After a few different tries, I think this chicken khao soi is a winner.

What is khao soi? Also sometimes spelled khao soy or kow soi, it’s a dish served in Laos and northern Thailand. It’s a spicy broth (with noodles in it) that melds coconut milk and red curry paste. I add chicken to mine, some people add shrimp, and it could easily be made without meat or with tofu.

It actually reminds me a bit of my beloved massaman curry in terms of the comforting aspect.

The only thing about this recipe that I wish were a little different is that it only makes two (quite large) servings, but after trying multiple recipes it’s definitely my favorite…the flavor is much more intense and the sauce thicker. Because of that it’s higher-calorie, though.

There are a number of garnishes you’ll see on khao soi, but I tend not to overthink it. I just use whatever I have on hand, which is usually fresh lime, chopped peanuts, and green onions (and occasionally shallots).

Simple, Traditional Cacio e Pepe Pasta

October 27, 2021

When in Rome, do as the Romans do. When not in Rome…still do as the Romans do, because the Romans know how to DO IT. While not as well-known in the U.S., cacio e pepe pasta is one of the most iconic traditional Roman dishes, beautiful in its simplicity.

When I dig into a bowl of this, I’m immediately transported back to a night in Rome sitting in a cozy little trattoria with a glass of local red, with the moon bright and the noise of people chatting and Vespas zooming by outside.

It takes just a few simple ingredients, a couple pretty simple techniques, and about 15 minutes to make cacio e pepe, but the result is pure magic. I used Samin Nosrat’s recipe, because I like her simple description of the technique, and I’ve provided step-by-step photos below.

The star of this dish is the pecorino romano cheese, a hard, salty sheep’s milk cheese that’s native to Italy and has a very distinctive flavor. It shouldn’t be too hard to find, the fancy Murray’s cheese counter in my Midwestern Kroger has it.

A couple tips to make your cacio e pepe spectacular:

I do STRONGLY recommend you get your hands on a real pecorino romano cheese…it is THE flavor in this dish, and any substitute just won’t be the same. It will be delicious, I’m sure, but not cacio e pepe. The cheese counter at my big Kroger has it (Murray’s).
Additionally, you could consider more like a mixture of 70% pecorino and 30% parmesan (note, separate cheeses, but using some of both)
The finer you grate your cheese, the better. I used two different tools…the first time I used my microplane zester/grater, which gives amazing fluffy cheese that’s perfect. But it takes longer and is a bit more difficult, so when making a full batch I used my cheese hand mill grater on the tiny setting, which was still awesome.
Get your cheese grated ahead of time, because things move very quickly once you start.
Don’t forget to reserve the pasta water before draining! I recommend waiting until the pasta has been cooking at least 5 minutes, to get it starchy enough.
The first time I did this, I didn’t use a big enough skillet and it was super hard to toss everything together and get the pasta coated, so use the biggest you have. Also, long pasta is much easier to toss and coat than short pasta. Long pasta is more traditional in this dish.

My photos here are actually a compilation of a few different times I’ve made it…mostly because I was a dummy and when I made it with the buccatini (long) noodles which are more traditional, I totally forgot I was halving the recipe. So I added way too much pasta water and the sauce you see in the photos isn’t thick enough. Still 10/10 for flavor though…

Now let’s just look at this dreamy, fluffy pile of cheese again, shall we???

Roasted Butternut Squash Risotto with Fresh Basil

October 10, 2021

Risotto always feels pure FALL to me, and that’s particularly true of this roasted butternut squash risotto with fragrant fresh basil. These flavors and ingredients really straddle summer and fall, making it a great transitional recipe.

Risotto has been one of my signature dishes pretty much my whole adult life, and I love how endlessly adaptable it is.

You take a basic recipe and fairly simple ingredients, a few techniques, and then can add just about any ingredients to make it whatever you want (roasted vegetables are a fave of mine).

There are three types of rice you can use for risotto, but two main ones Americans can generally get their hands on. The most common is arborio, which many mass grocery stores have. The other is carnaroli, which you can order on Amazon easily as well. You can learn more about why each works here.

The process of making risotto has always been kind of therapeutic for me. I learned to make risotto while studying abroad in Italy, and loved sitting with my host mom, Giovanna, while she patiently heated stock and added it bit by bit to her risotto con funghi.

For many years risotto was my dinner party staple, because while it takes quite a long time to make *right*, it is a simple dish. It’s the perfect thing to sit and stir (or have a guest stir) with a glass of wine while chatting and getting the rest of the food ready. It takes patience but not much else.

The #1 rule of risotto is NOT TO RUSH IT.

Grilled Sourdough Bread with Whipped Ricotta & Toppings

September 29, 2021

That picture might be true perfection. Golden grilled sourdough bread, creamy whipped ricotta, tart berries, and a drizzle of honey?? Sign me up!

Given that I’ve been almost entirely avoiding bread for the better part of nine months for some health reasons (issues with processing carbs) and the fact that I’m not really a bread person to begin with, I’m honestly not sure why this idea took hold in my brain so much.

But I started seeing different versions of ricotta toast, avocado toast, crostini, and more all over food blogs I follow and I was just like…YESSSSS. So my sister snagged me a loaf of quite good, thinly-sliced sourdough bread from the store and I played around with it.

So what I’m bringing you here today is less true recipe and more technique + toppings. It’s so versatile, and can be customized to your whims…what’s in season, sweet or savory, what happens to be in your fridge at this very moment…you get the picture.

Pesto Goat Cheese Pasta with Zucchini

August 28, 2021

This pesto goat cheese pasta is, to me, a perfect encapsulation of late summer. Packed full of zucchini and fresh basil, it’s trying its darnedest to use up summer’s bounty of produce while it’s still there.

It combines two of my favorite things (fresh basil pesto and tangy goat cheese) into a super light, refreshing sauce. I added zucchini because I love the flavor and texture, and we’re in the peak of zucchini season.

I threw in the shredded brussels sprouts mostly because they were sitting in my fridge close to going squishy, and I wanted some added “health”.

I used my one true love, Giovanna’s easy homemade pesto, as the base for the sauce, though I did leave out the parmesan since it didn’t seem necessary.

It was as simple as blending the ingredients together and then adding the goat cheese while the pasta and vegetables cooked.

Creamy Smoked Salmon Pasta with Veggies

July 15, 2021

This is a “kitchen sink” pasta, as so many of the best are. I had a delicious smoked salmon filet that needed used, and this creamy smoked salmon pasta is the result of me trying to create a pasta version of my beloved smoked salmon bagel flavors.

I started by thinking about smoked salmon with crème fraîche as the basis, and adding some minced red onion or shallots (and capers, which I was out of).

Then I wanted to add veggies, because you know…healthy. Spinach was a no-brainer and then I shredded and sautéed up some brussels sprouts (basically things that wouldn’t overpower the other flavors). I roasted some golden beets and threw those in as well.

You can use whatever you have on hand, but I’d stay away from strong flavors like peppers.

I used pappardelle because I had some leftover in a package, but would use something different next time. I’m not a huge long pasta fan myself, but linguini would work well, or for shorter pasta a gemelli or cavatappi would be great.

This was a perfect light summer pasta, paired with a crisp and mineral-y white wine.

The Best, Simple Burrata Caprese Salad (…& How You’ve Been Doing Caprese Wrong)

June 15, 2021

It’s caprese season!!! One of my quintessential summer food pleasures is a really good caprese salad, particularly when the tomatoes and basil are at their peak. But once you’ve have a burrata caprese salad, you realize you’ve been doing it all wrong with boring mozzarella!

What is burrata?? For the uninitiated, burrata is a soft cow’s milk cheese and from the outside it looks kind of like buffalo mozzarella. It’s made of mozzarella and cream, and has a smooth outer skin but then a creamy, slightly tangy middle. It is REVELATORY.

That tight ball of bland mozzarella will be gone forever once you’ve had burrata. It pairs wonderfully with things like tomatoes, peaches, and melon, and many people also put prosciutto crudo with it.

It’s bomb on a good Italian-style pizza or stirred into a pasta dish. You can learn more about it here.

One thing that’s critical—the simplicity of this dish means that you need to use the highest-quality ingredients you can find to make it amazing. In particular, using really good olive oil, flavorful tomatoes, and a good sea salt will make this great.

I’m obsessed with Brightland’s olive oils, and have used the Alive, Awake, and Arise (basil-infused) on this caprese salad…I highly recommend them!READ THE POST

Authentic Ligurian Trofie Pasta by Hand (with Fresh Pesto)

June 4, 2021

Fresh pasta con pesto has long-been probably my favorite food in the entire world. Seriously.

If you visit the Liguria region of Italy, you’ll get the opportunity to experience pesto in its birthplace, and it will almost always be served with the traditional trofie pasta.

“Life is a combination of magic and pasta.”

~ Federico Fellini

I’ve talked about this more in my post on the food of Cinque Terre (one of my favorite places in the world!) but every time I visit those tiny fishing villages I look forward to gorging myself on platter after platter of trofie pasta with pesto.

If you haven’t made your own pasta before, it might seem kind of fussy and intimidating. But this Ligurian trofie pasta is really very easy, without dealing with eggs or any special equipment. All you need is a couple ingredients and your two hands!

It would even be a great activity with kids, or just a few extra people since the work will go much quicker and you can easily chat while you work.

Easy “No-Squeeze” Cauliflower Pizza Crust

May 18, 2021

Y’all, I was SOOOOO skeptical about this. Seriously, could a “no squeeze” cauliflower pizza crust even work?? It was so wet! Surely this was a recipe for disaster.

But wow…this was the easy cauliflower crust of my dreams.

This crust is gluten-free, grain-free, high protein and low carb, and doesn’t have the weirder preservatives and stabilizers found in store-bought cauliflower crusts.

What makes it amazing is that it’s so fast and hands-off…you don’t have to pre-cook the cauliflower (you use it raw), and you don’t have to squeeze (and squeeze and SQUEEZE) all the moisture out before making the dough.

But HOW, I can hear you saying?? This crust includes one key secret ingredient that makes this possible—egg white protein powder.

I talked in my post on how I survive a low-carb or keto diet about how I tend to avoid weird special ingredients that I don’t know enough about, but this is an exception (and it’s not that weird).

It’s just pure powdered egg whites and it makes all the difference in a super easy cauliflower pizza crust. The crust “dough” is super wet when it goes in the oven (you even PUT water in it!) but the powdered egg whites soak it up as it bakes and makes it puffy and like a real dough.

How to Make Traditional Cauliflower Crust Pizza

April 13, 2021

If you’d told me a few months ago that cauliflower crust pizza would be making up like…25% of my diet, I’d have asked what you were smoking. And yet here we are.

This cauliflower crust only takes a few ingredients (most of which you have on hand). It’s is high in vitamins K and C, low-cal, high in fiber and antioxidants, and (like all cruciferous vegetables) good for detoxing the liver.

Your topping options are also really versatile, though I stay away from super wet/soggy ingredients. Here are a few things I typically throw on:

I often keep cooked hamburger on hand to throw on any dish
I use both shredded (parmesan, cheddar, mozzarella), and a soft cheese (there’s a sheep/goat one that’s AMAZING)
I usually will throw a pan of roasted vegetables in the oven along with the cauliflower crust (brussels sprouts, peppers, and onions are my fave)
You can use sauce, but I’m not a fan and it does make things soggy. Sometimes I will spread a bit of dijon mustard on though for extra flavor.

You might also like: 10 Tips For Surviving a Super Low-Carb Diet (e.g. Keto)

Why do I call this “traditional”? It’s because it involves manually squeezing all the liquid out before mixing and baking. I’ve recently found an alternative recipe that doesn’t require squeezing (due to a secret ingredient), which I’ve been loving as well.

The thing about making a traditional cauliflower crust is that it’s not super fast. Now, it’s not HARD, it just has a few different steps and ALL THAT SQUEEZING. What I’ve found helpful in how to make cauliflower crust is to break up into a few key phases or steps so I can plan my timing around it.

Rice/food processor your cauliflower (if necessary) and cook it
Squeeeeeeeze your cauliflower to get all the liquid out, then mix together the dough
Bake the dough mixture by itself, then top and bake just long enough to melt the cheese

So I’ll often do the first step earlier in the day so it can cool, then just throw the cooked cauliflower in my nut milk bag and come back to it later. Then when I’m ready to actually make dinner, I turn my oven on and start the squeezing.

I’ll squeeze once, let it rest a couple minutes, come back and squeeze some more…you want to get as much liquid out as possible.

Soupy Creamy Golden Rice With Crispy Spiced Chickpeas

April 10, 2021

Some dishes just scream “comfort food”, and this creamy, soupy golden rice topped with crispy spiced chickpeas ticks all the boxes for a hearty and comforting vegetarian meal any time of year.

It’s super easy and doesn’t require a ton of hands-on work. The flavors are quite subtle, not the kinds of spices that punch you in the face. In fact if you’re not careful it can be a tiny bit bland, so I recommend being a little heavy-handed on both layering salt as well as the red pepper flakes.

What really elevates this soupy turmeric rice dish is the crispy, crunchy chickpeas that are PACKED with flavor. Used as a topping, these chickpeas first provide protein, but also have a salty and spicy flavor, some intensity from the shallots, and little crispy bits from the coconut as well.

Grilling Tips For First-Timers & How To Use A Gas Grill

March 30, 2021

I am a massive fan of grilling, and actually run my grill almost every night, year-round. Why, you ask? Well, 1) it’s the best way I’ve found to consistently eat healthy, 2) it’s super fast and easy, and 3) it requires very little clean-up.

Did you need more reasons than that??

Since I moved into my house a few years ago and finally got a real gas grill, I’ve been working to become a grillmaster of sorts, testing all kinds of different recipes.

So I wanted to share some of my favorite grilling tips and recipes here, particularly for grilling newbies…and I’m always looking to up my game so feel free to send me YOUR best ones too!

(I feel like I need to caveat here, that I’m not one of those amazing obsessed grilling nerds…but that’s why this guide is perfect for newbies)

What this post covers

Grilling tools for success
General grilling tips
Tips for grilling various meats
Marinades
Vegetables
Pizza

Tools you need

It goes without saying that a good grill is a good starting point. I use a gas grill, so all the tips here will be geared toward that, I can’t speak to charcoal. I upgraded to a Weber recently but had a Charbroil for a few years, they’re only a few hundred bucks, and it did great.READ THE POST

Easy 30-Minute Mongolian Chicken

January 18, 2021

Ohhhhh man. I’ve always been a huge Mongolian beef fan when I get Chinese takeout, but I’d never really given any thought to Mongolian chicken.

But the other night I was really missing my amazing Chinese place back in Atlanta. I was trying to find something delicious and indulgent but easy, and remembered how much I loved my easy 30-minute Mongolian beef.

Problem was…I didn’t have any flank steak or similar. I *did* have chicken thighs though, which honestly were getting close to their use-by date, so I decided to give that a try.

AND IT WAS SO GOOD!!! I could truly have eaten the entire dish in one sitting. I did make a big side of my honey-balsamic roasted brussels sprouts, so I wasn’t *entirely* being naughty.

I kept it simple and roasted some thin red peppers to go along with it, but you could do broccoli or anything else you prefer.

Instant Pot Honey Garlic Chicken

January 9, 2021

Want to know a secret?? I realize the instant pot is the darling of cooks everywhere. But I’ve struggled to make recipes that I love with it, for the most part. Heresy, I know. However, this easy and delicious instant pot honey garlic chicken is finally a breakthrough!

One of my biggest issues with the Instant Pot (and honestly with crockpots as well) is that sauces tend to be water-ier and everything seems to be soggier than I’d want. Flavors aren’t as punchy or bright. Mostly I’m sad.

And while this sauce definitely isn’t as thick and indulgent as my easy sesame chicken is (or anything like that stovetop-based), the hands-off aspect here and the fast “time to table” makes this a winner. And the flavors are rich and complex. That’s a winner in my book!

Socca (Chickpea Flatbread) with Roasted Veggies & Goat Cheese

December 30, 2020

Be honest…if I say “chickpea flatbread”, does it give you immediate cravings?? I’m guessing that’s a NO. But it should. Socca has been on my radar for several months, but for whatever reason I kept putting off giving it a try.

Then last week I was starving, needed something super healthy, and had nothing in my fridge…I’d gotten back in town late Christmas Eve so everything was closed. I had some veggies clinging on for dear life in my fridge and that was it. So I decided that socca needed to happen immediately.

What is socca?

Socca (called farinata over the border in Italian Liguria) is a traditional Provençal flatbread and street food, somewhere between a pancake and a thick crepe. It’s crazy simple, made with chickpea flour and water, with a little salt and olive oil for flavor.

It’s naturally gluten-free, dairy-free, and egg-free, and high in protein from the chickpea flour. Cooked under the broiler, it’s got a charred top and golden, crispy outside, with a soft creamy inside, perfect for topping with whatever your heart desires.

Personally I love garlicky roasted vegetables and soft, salty cheese, but you can top with eggs, fresh veggies, meat, or anything else, or just slice it up into wedges and eat hot and fresh.

It’s satisfying, one of those healthy recipes that still feels a little indulgent. And perhaps most importantly, socca is flexible…as long as you have chickpea flour on hand you can make it, and then just figure out what your refrigerator has to offer for toppings.

I use a small 5-inch cast iron skillet for a single portion of this socca breakfast skillet. You can double or triple it for a larger pan to feed more people, but it’s so easy and fast to make that I wouldn’t try to use it for leftovers. It’s definitely best fresh.READ THE POST

Amazing, Flavorful (& Easy) Chicken Shawarma

December 3, 2020

Obssssssessed. That’s what I am with this spiced (and a little spicy) easy chicken shawarma.

The first time I made it, I was first blown away by how phenomenal my house smelled while it was cooking. And then when I took my first bite, the flavors just exploded in my mouth.

The recipe is so simple that it’s hard to figure out why it’s so GOOD.

You don’t need any special equipment, or really anything in the way of special ingredients, to make this. It can be thrown together in just a few minutes of hands-on time. It’s just this magical combination of spices and cooking the meat until it’s really tender. Easy peasy.

Don’t want to turn the oven on? Try this Middle Eastern Grilled Chicken Shawarma

A couple of tips on this one…the turmeric ended up staining my non-stick loaf pan. So now I have a savory pan and a (new) pan for sweet bakes 🙂

Also, Nadiya’s original recipe calls for 1 tablespoon of cayenne which is…WHOA. But you do you. I’ve backed that off significantly in the recipe below.

5-Minute Healthy Breakfast Tacos

October 21, 2020

These healthy breakfast tacos have been giving me *life* the past several days!

I’ve been on a bit of a “detox” the last couple weeks, nothing super extreme but the kind where you tell yourself you need to LOCK. IT. UP. I’ve been focused on eating simple, unprocessed foods as much as possible, lots of fruit and veg, largely staying away from alcohol…you know the drill.

And these easy breakfast tacos have been playing a big role in enabling my “being good”. I can be on a conference call, taking notes and speaking up, and still whip these babies up in 5 minutes. They’re a great fast lunch when on the go.

I also love how simple they are, yet how satisfying they are…I don’t feel cheated in any way, and I’m full for hours.

They’re also really versatile, so you can get as creative as you’d like with extra toppings or seasonings. Even calling this a “recipe” feels like it’s overstating things a bit—they’re that easy.

If you’re timing this, here goes…READ THE POST

Amazing, Easy Grilled BBQ Chicken Pizza

September 27, 2020

It’s the worst-kept secret that I’m obsessed with grilling pizza. I’ve been experimenting with different flavor combinations, but keep coming back to this BBQ chicken pizza…I even made it for my birthday dinner this year.

Why do I love it so much?? It’s such a lovely blend of flavors and textures that feel hearty and indulgent, and makes a perfect transition from summer into fall grilling.

This BBQ chicken pizza is a FLAVOR EXPLOSION. Warm, spiced BBQ sauce, gooey cheese, a little bite from the red onion, the hearty chicken and sweetness of the butternut squash. All surrounded by the chewy pizza crust.

Melty Cheesy Zucchini Baked Pasta

September 7, 2020

This zucchini baked pasta is the perfect recipe for those lazy hot days of summer as they start to slide into fall. Not too heavy, packed with bright and silky garlicky zucchini and light ricotta, but oozing with a comforting amount of gooey mozzarella.

The recipe is also super flexible and adaptable, and I did make a couple changes.

I cut back on the fresh mozzarella by a third…partly because I forgot to buy enough, but I ended up finding what I had was MORE THAN plenty. I threw in a small handful of shredded (bagged) mozzarella in the main mixture for good measure and to help bind everything together.

I also used a ton of zucchini—three medium and one ginormous. In case you’re wondering, I made my own pesto (love that fresh basil taste!) but I’m sure a jarred would work fine.

I just needed something indulgent but not *too* unhealthy, and this zucchini ziti fit the bill perfectly.

Grilled Margherita Pizza: Simple Perfection

August 22, 2020

I’m quite picky when it comes to pizza. But give me an amazing Naples-style traditional margherita pizza and I am in 100% of the time.

And make that a grilled margherita pizza?? ALL THE YES.

This pizza is perfect in its simplicity…it’s less of a standalone recipe than it is the sum of a few delicious components. The flavor and high heat from the grill help kind of approximate the crazy heat and fire of the traditional woodfire oven.

It takes my favorite easy pizza dough (or use your own, or store-bought), a no-cook tomato sauce that takes literally two minutes to make, some fresh mozzarella, and some freshly-grated parmesan.

You can whip it up on any weeknight, something that always feels like a victory. The real problem for me is that…I’m one person. So I really can’t justify eating tons of pizza, but it’s not good as leftovers, so…

I guess what I’m saying is, my clothes are tight.

Salmon Potato Hash With Fresh Herbs

August 16, 2020

Some of the best recipes result from trying to use up an ingredient, and that’s definitely the story of this AMAZING salmon and potato hash.

I’d bought a couple giant salmon filets, but the week kind of got away from me and they were smelling stroooong. I was trying to figure out what to do, since throwing $20 worth of salmon away did not appeal. But just eating the filet itself kind of freaked me out. So I decided to just bake it up and figure it out later.

Then I got a brainwave about a salmon and potato hash, since I also had a bunch of red potatoes to use up. After looking up a bunch of recipes nothing struck my fancy, so I just made it up.

And this has become a new fave, a hearty and healthy lunch option that makes great leftovers and is the perfect way to use up leftover salmon.

The recipe is super flexible, so you can add other veggies or adjust the seasonings based on your mood. Just don’t add anything too wet (like fresh zucchini or squash)…it’s meant to be dry and get kind of caramelized.

You’ll actually notice through this recipe that I alternate between two sets of photos. I’ve made this a few times, and once I added in some roasted butternut squash that was just sitting around. Don’t let it confuse you!

To really level it up, serve with some fresh salty feta, goat cheese, or capers, or top with poached or basted eggs. READ THE POST

Simple No-Cook Tomato Sauce For Traditional Margherita Pizza

July 26, 2020

Everyone should have a simple pizza sauce in their repertoire, something they can throw together in just a couple minutes from ingredients in their pantry. And for me, there is nothing more perfect in its simplicity than the traditional tomato sauce for margherita pizza.

I’ve been on a grilled pizza kick, both because it’s amazingly delicious, and also because I’ve been trying out all sorts of grilling different techniques to determine once and for all what the best is.

And in the process I’ve eaten a loooooott of margherita pizza. So much. But so yumz.

Check out my deep post on how to grill pizza, & the best easy dough recipe!

There are just a handful of ingredients in this super simple pizza sauce recipe, so quality really matters. And all it takes is a quick whiz in the blender, so no heat, no mess, and literally 5 seconds. Then you can make this easy, delicious traditional margherita pizza! READ THE POST

Chetna’s Easy Chicken Curry

May 25, 2020

So here’s the thing. This is not the most photogenic dish. It’s just not. But MAN, it packs a wallop of a flavor punch. This easy chicken curry recipe from Great British Bake-Off contestant Chetna is healthy and simple, but (most importantly) totally delish.

Now, some folks may ask why there’s no curry powder in it, if it’s a curry. But actually curry powder is a largely Western invention and addition, and “curry” is just a larger class of dishes. You can read a bit more about it here since, as a white American farm girl, I’m not the expert 🙂 Suffice to say, this is a curry!

You may look at the total preparation time and think, “ain’t nobody got time for that on a weeknight”. And maybe that’s true, but what I love about this recipe is that the hands-on time isn’t much, and the first several steps go in stages with plenty of time in-between to prep…so while the oil heats up chop your onions, while the onions cook chop up your tomatoes, etc.READ THE POST

Easy Sesame Chicken

May 19, 2020

How have I not tried this recipe before?! An easy sesame chicken recipe should be my catnip.

This is one of those things that has sat on my Pinterest board for a couple years now, and every week I look at it and then pass it over for something else. Why? I have no idea.

Sesame chicken is my jam when I get Chinese food. But over the winter break I decided to give it a try since it looked simple and I was already making a dessert as well. And I’m so glad I did—this recipe is simple, delicious, and mostly healthy. You can add whatever veggies you want and it can be ready in the time it takes to cook your rice.

The one major change I’ve made is to double the sauce recipe…I like my sesame chicken SAUCY. But I’ve kept the original amounts in the recipe below, and then I just always double it.

Grilled Zucchini & Corn Pizza With Marinated Feta

May 3, 2020

This grilled zucchini pizza tastes of SUMMER to me. And after a chilly, rainy spring, I sure am ready for some summer. For fresh grilled corn on the cob, tomatoes bursting with flavor, strawberries that actually *have* flavor. And grilled pizza with silky grilled zucchini, charred corn, and salty fresh feta.

And the added benefit of not heating up the house…

I first figured out grilled pizza last summer, and once I “cracked the code”, I was obsessed with trying out different topping combinations. My favorite grilled pizza dough recipe gives you a peek at some of my favorite combos so far.

And this was one of them…I just didn’t get around to getting it posted for a bit, and then the summer bounty of zucchini and corn was out of season. It seemed cruel to post it and taunt you all with delicious produce that could never live up to its potential. So here we are headed into another summer.

One-Skillet Thai Ground Turkey Curry with Rice

March 29, 2020

It’s been a bit since I found a main dish recipe I really loved. I’ve had a few “okay” ones, but this…now THIS is worth sharing with you. It’s only recently I’ve started playing around with ground turkey (I’m a hamburger girl), and wouldn’t have thought to put it in a curry. But this easy Thai ground turkey curry is so lovely and comforting that I’m a convert.

This recipe really is quite versatile. I added zucchini as I like the green color it adds, and also as a way to cram some more veggies in. The first time I made this I also substituted sweet potatoes for the carrots (very thinly sliced, like matchsticks), and both were delicious.

What DOES matter is using really good quality coconut milk if at all possible. I’ve linked to one that I am currently using that I buy on Amazon, but try and find one without BPA-lined cans, guar gum and similar stabilizers, and with the highest fat content possible (don’t go “light”!). I think Trader Joe’s organic canned coconut milk is great as well.

This is so easy and adaptable that I’ve made it a few times in the past few weeks, trying to make sure I had it right. I made it in both a very large skillet and a stockpot (and both worked fine) so you may see both make an appearance in the photos below.READ THE POST

Winter Grain & Roasted Vegetable Salad With Balsamic Dressing

February 17, 2020

It’s happened. I found a salad recipe I love. True, it’s packed with roasted vegetables and hearty grains in addition to the baby kale…

But still, I absolutely love this recipe, and for a person who’s not really into salad, that is saying something!

One of my favorite things about this recipe is that it’s CRAZY adaptable, takes very little hands-on time, and you can use store-bought ingredients to make things simpler. I used pre-cooked beets (I still went ahead and roasted them after), and a clamshell of baby kale which is tender and doesn’t need shredded.

This roasted vegetable salad is also a great dumping ground for other leftovers…I’ve tossed in roasted veggies, grilled chicken, and anything else that caught my fancy. It made a great make-ahead lunch for taking to work all week, and I actually *looked forward* to pulling it out of the fridge.

Besides swapping out the wild rice for a hearty grain like barley, and I played with the dressing proportions quite a bit…in particular, I decreased the olive oil so it makes less dressing but the flavor is stronger—so you need less and cut the calories down a little.

Because I use baby kale and it’s more tender, this works okay, and you can add the dressing ahead of time without everything getting too soggy. It packs a punch!

Maple-Glazed Chicken With Sweet Potato Hash

December 14, 2019

I was getting ready to start my grill the other night, when all of the sudden I realized I needed a break from it. I’d grilled chicken and veggies almost every night for over a year and a half (and loved it), but it was time to switch things up. But since it was already dinner time, I had to find something fast, easy, and that didn’t require special ingredients. Oh, and healthy. And yet magically this delightful maple-glazed chicken with a nice spiced sweet potato hash totally fit the bill!

I ended up modifying the original recipe a little, specifically in how I cooked the chicken since I had tiny tenders vs. full chicken breasts. What I discovered is that the recipe is simple and flexible, so you can figure out the right proportion of stove vs. oven each time you make it. The sweet-and-savory combo was a total winner!
READ THE POST

Hearty Fall Lentil, Butternut Squash, & Kale Salad

November 30, 2019

I had some hesitation as I decided to try out this recipe, to be honest. On the one hand, I love a hearty salad (I’m on the record as not generally loving lettuce salads…). But on the other hand, I’m not a massive fan of lentils. I don’t hate them, just tend to find the texture weird and flavor a bit underwhelming. So I wasn’t sure how this lentil, butternut squash, and kale salad would land with me.

But I was pleasantly surprised both by the flavor and texture, and how satiated it kept me for hours! I didn’t feel cheated or dread having to heat up my lunch, and for me that is a win…the cafeteria chicken tenders are always calling, and I have to avoid that call!

Besides the lentils, the base of this salad is a delicious blend of roasted vegetables. Butternut squash for heft, red onion for flavor, and kale for texture (and greenery). Personally I could have left out the pecans and wouldn’t have missed them, since I’m not hugely into nuts and they add calories. And I loved the subtle dressing that blended everything together—sometimes dressings can overpower a salad, especially on leftovers, and that’s not the case at all here.

If you’re looking for other delicious hearty salads, I’m particularly in love with this roasted vegetable and barley salad with a yummy creamy shallot dressing, and this sweet potato and chickpea buddha bowl with maple tahini dressing. Along with this dish, they all three make DELISH leftovers and are perfect for taking to work for lunch as well.

Quick Healthy Thai Chicken Cauliflower Rice Bowl

August 30, 2019

Sometimes a self-directed health guilt trip and a slapdash new recipe can actually work out for once. My track record lately on poorly-thought-out and super rushed recipe trials has been…not great. Due to tons of travel lately (and not a little bit of stress and convenience-based choices), I’m feeling less than spry and as soon as I got back from a week at the wineries of Sonoma I really felt the need to LOCK IT DOWN.

I really needed to actually eat a decent healthy lunch last week, and this thai chicken with cauliflower rice happened to catch my eye. I actually threw it together in just a few minutes *while* making my dinner for that night, and to my surprise it was totally awesome! Easy, delicious, and fast.

And best of all, it made amazeball leftovers. Like, leftovers I actually looked forward to warming up at work. I made a few tweaks to the recipe, both playing with the ingredients in the sauce slightly as well as combining a few steps to make it even easier.

How To Brine Chicken Breasts: A Secret To Amazing Chicken

August 11, 2019

Not to brag or anything, but I make darn good grilled chicken breasts. Like, my-sister-requests-them-for-her-birthday-dinner good.

Boneless, skinless chicken breasts often get a bad rap for being the iceberg lettuce of the protein world…a bland necessary evil but absolutely nothing to get excited about. However, I really struggle with the texture and flavor of chicken thighs or bone-in chicken, so I’ve made it my mission to crack the code on delicious chicken breasts.

My best friend (my Cheese) put me on to wet brining a few years ago, and it’s become an invaluable tool in my arsenal. I often forget to put chicken in to marinate in the morning before I leave for work, and so what I will often do when I get home at night is make up a brine, throw the chicken in, go for a run, and fire up the grill as soon as I’m back.

We’re going to talk about both wet brine and dry brine methods here, as both are great (but I’ll tell you my new favorite at the end).

How To Make Amazing Grilled Pizza (& My Go-To Dough)

August 3, 2019

Ever since I got a proper gas grill, I’ve been working on becoming a total grillmaster. That means all the usual things like learning how to make moist and flavorful chicken, steak, fish, and vegetables…but one of my favorite things to experiment with has been grilled pizza.

So I wanted to share what I’ve learned and provide my best tips for how to grill pizza dough (along with some of my favorite grilled pizza recipes).

The beauty of grilled pizza is how versatile it is…you can seriously top it with just about anything, as long as it’s already cooked or mostly cooked. From veggies to protein to fruit to cheese to chocolate, you can’t go wrong.

I’m sharing two different techniques for how to make grilled pizza, both of which I’ve used extensively, are easy, and work well. Part of it depends on what you prefer, and also what kind of end result you’re looking for…technique #1 has a little more of a flatbread feel and #2 is more traditional style with a puffy outer crust.

Roasted Vegetable Barley Salad With Lemon Tahini Dressing

July 10, 2019

It’s rare that I find a recipe that not only makes amazing leftovers, but makes *enough* of them that it’s worth all the work. And that I can actually talk myself into still choosing over the cafeteria’s amazing chicken tenders on days 2, 3, 4…

This is one of those recipes.

This grain and roasted vegetable salad is a total recipe unicorn—easy, versatile, and just as good hot, lukewarm, or cold. It can be meat-y, vegetarian, or vegan. Basically, YOU DO YOU.

Also, this lemon tahini dressing is sooooo good! It really pulls everything together, with depth and tanginess but doesn’t just overwhelm you. Honestly you should put this dressing on everything!

The only downside of this recipe is that actually getting that many vegetables roasted or grilled (and prepping them, honestly) can take a bit of time.

However, what I usually do is pace it over the course of an afternoon, since the veggies don’t need to be piping hot fresh. And I’ll do a combination of grilling and roasting so I don’t have my oven on forever. I love to absolutely pack this salad with veggies rather than have it be really grain-heavy, because HEALTH.