This Olive Garden pasta salad is an easy cold rotini pasta salad made with crisp bell peppers, black olives, shredded carrots, Parmesan cheese, and Olive Garden Signature Italian Dressing. This isn’t based on an Olive Garden menu item. The name c…
Sautéed bok choy is a quick side dish with tender stalks, lightly wilted leaves, and plenty of savory flavor from garlic, soy sauce, and oyster sauce. Crushed red pepper adds a little heat, while sesame seeds finish it off with a simple garnish. This s…
These Pan-Fried Tempeh Ponzu Balls are a high-protein, veg-friendly addition to all sorts of meals. They’re golden-crusted, bite-sized, and an easy way to work more tempeh into your cooking. Give them a try!
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Freezer-friendly cream cheese mashed potatoes, portioned into half-cup cubes that microwave from frozen in minutes. Tangy, creamy, and ready when you are.
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Freezer mac and cheese that reheats creamy instead of gritty. Portion it warm, freeze it flat in cubes, and dinner’s on the table in under five minutes.
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Cheesy broccoli built for freezer meal prep: steam it short, dry it completely, portion it warm, and freeze it into cubes that reheat smooth in 5 minutes.
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Vegetable Fried Rice is a fast, easy, delicious, and budget-friendly meal that you can whip up with ingredients on hand at any time!
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Broccolini Tips Here are all of my best tips for getting those nicely browned edges without ending up with tough…
Sautéed Peppers and Onions freeze into six ready-to-go portions. Cooking in two batches keeps them from turning to mush after a freeze.
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Spanish Rice freezes into 6-8 ready-to-go portions. Toasting the rice first and using parboiled grains keeps it from turning sticky after a freeze.
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Cuban Black Beans freeze into six creamy, ready-to-go portions. Mashing a scoop of beans back into the pot builds the texture that survives a freeze.
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Lemon garlic broccolini that actually comes out of the freezer tasting like something you’d want to eat. Bright, garlicky, with a fresh lemon hit right at the end. The vegetable that makes the whole freezer prep system worth doing.
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Boursin mashed potatoes that actually survive the freezer. Silky, creamy, garlic-herb rich, and portioned in half-cup cubes that reheat in under 3 minutes. The side dish that makes the whole freezer prep system worth it.
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Stick of butter rice baked with French onion soup and beef consomme, portioned in half-cup cubes and ready to pull from the freezer on any night you need dinner done fast. The side dish that makes the whole system click.
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This easy Kale Salad is tangy, sweet, and crunchy with Granny Smith apples, walnuts, raisins, and a homemade Dijon vinaigrette.
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This mashed potato gratin combines two favorite potato textures in one dish. A base of creamy,…
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This easy fried rice is a recipe I make often. It’s budget-friendly, great for clearing out the fridge (making it endlessly customizable) and doesn’t call for expensive ingredients you might not always have on hand. The beauty of fried rice…
This cherry tomato tart starts with an all-butter crust spread with a thin swipe of chili crisp, then filled with ricotta folded with deeply roasted scallions and fresh chives. A generous layer blistered cherry tomatoes tops the ricotta, and a final scattering of toasted almonds brings added crunch. Bake this tart, share with friends!
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This bruschetta chicken bacon pasta salad is hearty and delicious, built from marinated grilled chicken, crisp…
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This Cucumber Tomato Salad is a cold, crunchy, juicy mix of cucumbers, tomatoes, bell pepper, red onion, parsley, and feta tossed in a simple vinaigrette.
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Creamed leeks are one of those side dishes that feels a little fancy but comes together with almost no effort. A quick rinse to clean the layers is the only real prep step, and after that everything moves fast right in one skillet. They turn out creamy…
This green bean salad with peaches can anchor many summer meals. It features caramelized onions, toasted nuts, dates, a jolt of serrano pepper and a unifying oregano-garlic drizzle.
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If you have a jar of chili crisp and some fresh ears of corn you’re well on your way to this summer-maxxing salad. Sweet corn, plenty of herbs, creamy dollops of
goat cheese, and toasted pepitas come together in a spicy, crunchy way that disappears fast.
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If you are looking for an easy way to meal prep chicken for the week, this is the method I use most often. Instead of cooking chicken every day for lunches, wraps, salads, and quick dinners, I bake several pounds of boneless skinless chicken thighs at …
A fennel mushroom recipe inspired by one of my vintage cookbooks, The Seasonal Kitchen by Perla Meyers. It’s a simple, brilliant twist on everyday sauteed mushrooms with dill, chives, fresh fennel, and a kiss of creme fraiche.
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