A few weeks ago, we flew out of Chicago just before the snow started falling and the temps dropped below zero. This year, unlike most winters, we got lucky. If you’re in the midwest (or another frigid location) – my heart goes out to you. I don’t know how you do it, but here are ten of of my favorite healthy soup recipes that will hopefully help warm & nourish the soul....
From crisp cool side salads to spicy stuffed shells and peppers, here’s 20 summery side dishes perfect for parties, barbecues and picnics. Enjoy! Summery Side Dishes Scroll down for all recipes. Click on the link below photos (or the photos themselves) for full recipe. Fresh Chickpea Salad Recipe With Lemon And Dill We just love this chickpea salad recipe with bright lemon, fresh dill, crisp cucumber and sweet tomatoes. To make it, we use canned chickpeas, so this one is extra easy....
It’s pizza night! Jack is already prepping the dough, and later, I’ll be in charge of the toppings. When it comes to pizza toppings, I certainly have a few favorites (I’ll always use fresh basil, roasted tomatoes, and artichoke hearts if I have them on hand), but what I love most is coming up with new pizza topping ideas that I haven’t tried before. Butternut squash and sage? Yes, please....
This baked oatmeal recipe is my favorite breakfast of the moment. I love that it can serve a group for a special breakfast or brunch, but it’s also the kind of thing that you can make on a weekend and reheat on busy mornings throughout the week. This blueberry baked oatmeal is made with healthy ingredients—think fresh fruit, almond butter, and whole rolled oats—but it tastes like a treat. The top is toasty and nutty, featuring a layer of pecans and coconut flakes that crisp up beautifully in the oven....
Basil Pesto Pasta Serves 2 Ingredients: 2 cups of pasta of your choice, cooked al dente 3/4 cup basil pesto One small broccoli, cut into florets A handful of green peas 1 tomato, cubed 1 tsp minced garlic 2 tbsp olive oil Freshly ground pepper, to taste Salt, to taste 2 tbsp parmesan cheese A few basil leaves, roughly chopped (optional) How I Made It: Heat the olive oil in a skillet and add the minced garlic....
Hey friends, exciting news! We wrote a new cookbook! Love & Lemons: Simple Feel-Good Food comes out this spring on April 25, and it’s now available for preorder! But first, I want to THANK YOU! Simple Feel-Good Food wouldn’t have come to be without readers like you. As I’ve chatted with you over the years and responded to your questions, comments, and recipe requests, I’ve noticed that… Some of you love easy recipes that you can make right now, while others of you love recipes that you can make ahead....
I had this buttercup squash (perhaps the funkiest looking squash of them all), sitting on my countertop for the longest time. It likely would have become soup had it not been for the name itself – “buttercup” which spoke to me and said: let’s make a crumbly & buttery dessert! I won’t go as far to say this is healthy, but hey, it’s the holidays and we’re making dessert, so let’s live a little....
Ingredients: 1 cup of beetroot, sliced into thin squares 1 cup of carrot, sliced into thin squares 3 shallots or pearl onions 2-3 cloves of garlic (adjust depending on size) 1/2 tsp of chilli powder 2 tbsp of oil A few curry leaves (optional) How to Make Carrot Beetroot Mezhukkupuratti: Slice the vegetables thin and crush the shallots and garlic together in a mortar and pestle or grind coarsely in a small mixer....
I realize… this hardly counts as a recipe. In fact, I can list a whole slew of “recipes” I’ve posted that don’t reinvent any wheel or involve genius ingredient combinations. But it’s summer, and I’m of the opinion that when summer produce is at it’s peak, you should do little with it. That, or I’m starting to get lazy, I’m not sure which. Either way, this not-rocket-science salad was dinner last Sunday night....
How to Make No Bake Treats with Reese’s The greatest part about these Rice Krispie treats? No oven required! In fact, you don’t even need the stovetop. Everything, including the shiny chocolate glaze, is made in the microwave. (If you don’t have a microwave, you can totally make this on the stove, just take a peek at the recipe below). Start by stirring Rice Krispies, Kix cereal (which is bigger and crunchy) and quartered Reese’s cups....
Last week, we spent a few short days in NYC during that hot hot heat wave. We did a bunch of walking, a bunch of sweating, and whenever we’d sit down to a meal I’d find myself ordering anything on the menu that was cold and refreshing. I had a wonderful watermelon gazpacho at ABC Kitchen… some pretty salads, and more salads. I came back craving some cool favorites that I thought I’d share here....
We celebrated Valentine’s day early this year with this creamy polenta recipe. We actually celebrate most holidays early around here… at least food-wise. Christmas cookies in October, Thanksgiving food in late August and so on. I’m not sure what we’re doing for “real” Valentine’s yet – but once I got this recipe just right and the pictures were done, Jack and I sat down to a romantic (albeit reheated) meal for two....
Happy Monday, it’s pasta time! This is a spin on a recipe that has been a reader favorite (also one of my favorites) from our cookbook. In the book, this creamy miso pasta is made with brussels sprouts – have you tried it? If so, you’re going to love this version with shiitake mushrooms and kale. If you haven’t tried it, well now’s your chance 🙂 The cashew cream has just 5 ingredients: cashews, miso paste, garlic, lemon, and black pepper....
Even though we all officially celebrated the first day of fall a few weeks ago, my season starts the day I roast a butternut squash. I love love love roasted butternut squash. First off, it makes my kitchen smell so warm and cozy. Second, it’s such a delicious and versatile squash that works in so many of my favorite comfort food recipes like soups, risotto, and pasta. But I’m saving comfort for another day because today is taco day!...
My favorite coleslaw is incredibly crunchy and tangy, with the most delicious creamy dressing. I love the dressing so much that I also use it on my broccoli slaw! This slaw is fantastic, served with our pulled pork or served next to these amazing ribs. It’s also the perfect complement to other summery sides like our potato salad, corn salad, and pasta salad. Key Ingredients Cabbage: I love using red and green cabbage (it looks so pretty), but you can use just one variety....
I’m not sure I can convey how much I love these incredible lemon bars. Let’s start with the crust. If you’ve had shortbread cookies before, our lemon bar crust will remind you of them. I love it so much that I’d be happy to eat the crust all by itself (it’s that good). The lemon filling is delicious, too. I use fresh lemon juice and lemon zest to pack in as much lemony flavor as possible....
Today’s recipe is a picnic-perfect pasta salad! Every cookout needs a great pasta salad, and this is the one that I make all summer long. It comes together in no time, it’s full of fresh ingredients, and it packs a flavorful punch. I took extra care to make sure that this recipe is not just easy, but also easy to make in advance… because I totally get that you don’t want to be futzing with your pasta salad when you could be spending time outside with your friends....
We have a few broths and stocks on Inspired Taste. I especially love this vegetable broth recipe with carrots, onions, and mushrooms. It’s rich and satisfying. This tomato stock is the answer when I want something lighter and more summery. Our tomato broth recipe combines fresh tomatoes, bell peppers, garlic, and spices. It’s vegetarian, takes about 30 minutes to make, and is easy! How to Make Tomato Broth To make tomato broth, throw quartered tomatoes and chopped bell pepper into a pot....
I think fennel is way too underrated. It’s one of my absolute favorite vegetables and I’m just waiting for the day that it becomes “the new” kale so that everyone will love fennel salad as much as I do. The wisps of raw fennel soak up olive oil and lemon juice just enough that they wilt slightly, but still keep a tender bite. To complement them, I like to add something juicy (peaches!...
