I could eat this Caprese sandwich for lunch every day in the summer. It’s essentially a classic Caprese salad between bread. I layer on juicy tomatoes, creamy mozzarella cheese, and fresh basil leaves. The combination is super simple, but in the summer, you can’t beat it. Tomatoes and basil are both at their best, and they fill this Caprese sandwich with flavor. The tomatoes are sweet, tangy, and juicy. The basil is fresh and fragrant, with a hint of spice....

You may also like these Indian capsicum recipes: Capsicum besan zunka Capsicum masala rice Capsicum and tomato dal tadka Chana masala with capsicum Use the freshest capsicum you can find and use it on the same day as buying it for best results. The juicier and crunchier the peppers, the better. Ingredients: 3 capsicum, any colour or a mix, sliced long 3 cloves of sliced garlic 1 tbsp of oil 1/2 tsp of mustard seeds 1/4 tsp of turmeric powder 2-3 green chillies (or 1/2 tsp red chilli powder) 1 tsp of curry powder or garam masala (or add coriander powder, jeera, anything you prefer) A few curry leaves, optional...

We were on vacation in Nice around this time last year, and I think I ate a nicoise salad for lunch every day of that trip. Or as Jack has coined it, the “Nizzan” salad, because the Italians call Nice “Nizza” (pronounced like pizza). We learned this as were running through the Rome airport (we are always running), and the airport desk workers were yelling out “Nizza! Nizza! last call for Nizza!...

You can never have enough chickpea salad recipes in your back pocket, right? I definitely feel that way, and I hope you do too, because even though there are already several chickpea salads on this blog, this NEW chickpea salad recipe is a total keeper. It’s filled with fresh Mediterranean flavors—crispy cucumbers play off juicy tomatoes, which in turn contrast with the tender chickpeas. Briny olives and pickled onions add a delicious pop, and handfuls of herbs freshen the whole thing up....

These chocolate chip cookie bars are the kind of super simple, super delicious treat that we could all use more of in our lives. They have perfect puffy tops, lightly crisp edges, and soft, chewy middles that are packed with chocolate chips. They’re sweet, but not too sweet, and brown sugar and vanilla fill them with rich, warm depth of flavor. Though they’re not necessarily faster than regular cookies (make sure to give them time to cool before you slice them!...

Ingredients: Grated Coconut – 1 cup Dried red chillies – 4 Shallots – 4 Garlic – 2 cloves (optional) Coriander powder – 1 tsp Tamarind – half a lemon size Salt – to taste How to Make Chuttaracha Chammanthi Heat a non-stick pan and roast the red chillies dry (without oil) till it reaches the stage just before burning. Add the coconut, chopped shallots, garlic and coriander powder and roast for another 2 mins....

The ingredients for thick coconut garlic chutney is pretty much standard but you can and should alter the proportions to suit your tastebuds. The best way is to add lesser of everything and top up as you grind it. We like it spicy and on the sour side with just a hint of garlic. This goes especially well with dosa made on the same day the batter is made so it’s not sour at all and the sourness in the chutney compliments the dosa perfectly....

This post is in partnership with Lundberg Family Farms. Here’s how I make dinner in the summer: First, I open the fridge to see what produce I have. (We also have fresh herbs growing on our back deck, and I love to use those as much as possible, too.) Next, I take stock of what I have in my pantry. Sometimes, there’s a can of coconut milk or tomatoes. Often, there are legumes like chickpeas or lentils, and always, there are grains like Lundberg Family Farms rice and quinoa....

There are so many reasons to love these collard green wraps. They’re gluten-free, dairy-free, plant-based, delicious, and most importantly, FUN! Last week, I got a ton of huge, gorgeous collard greens in my CSA box, and these vegan collard green wraps became my default healthy lunch. I wasn’t sure how I’d feel about collard green leaves instead of my typical tortillas, but honestly, I’m a complete collard convert. The wraps aren’t hard to fold, and once you have your fillings on hand, they take minutes to make....

Creamed spinach is a classic steakhouse side dish, but there’s no reason you shouldn’t be making it at home. My recipe comes together in 15 minutes, and it delivers rich flavor with just a few basic ingredients! I used Jack’s mom’s creamed spinach as a starting point for this recipe. She made it for Thanksgiving every year when Jack was growing up, and he still raves about it. In developing this recipe, I wanted to capture the luxurious flavor and silky texture of her creamed spinach while putting the fresh greens front and center....

Sneh Roy of Cook Republic I’ve been wanting to feature Sneh’s blog in my Blogs I Love section for a while and even have a half-written post in my drafts but never got around to finishing it. If you haven’t seen her gorgeous blog with lovely pictures, now is the time. I was totally hooked the day I discovered it and actually went through every post that same day! Madhu “Madman” Menon If you are even remotely active on Twitter, you would have come across this chef, restaurant consultant, food writer, and food photographer....

I love adding croutons to my salads, but don’t really enjoy store-bought options. That’s why I’m in love with these easy homemade croutons! They’re the perfect topping for salads or soups, like Caesar salad or this easy tomato soup. You can make a double batch and have them for another day or use them to top your favorite pasta dishes or casseroles. Store them in an airtight container at room temperature for up to 5 days, or freeze them for up to 3 months....

I can’t get enough of this delicious garlic and herb olive oil dip. It’s so easy to make and is the perfect easy appetizer when friends and family come over. You’ll make a mixture of fresh garlic, herbs, and spices, then spoon it onto a plate and pour over olive oil. It’s perfect with warm, crusty bread or homemade focaccia! For more easy appetizers, see our fresh tomato bruschetta....

Here are Links to Our Top Picks for Thanksgiving Recipes Have fun — hope you don’t get too hungry! Click Here for Roasted Rosemary Orange Turkey Breast Recipe Click Here for the Ridiculously Easy Jalapeno Popper Recipe Click Here for Chili Lime Shrimp Cup Recipe Click Here for Easy Wonton Appetizers and How to Make Baked Wonton Cups Click Here for Roasted Acorn Squash with Walnuts and Cranberries Recipe Click Here for Easy Baked Ziti Recipe with Spinach and Artichokes Recipe Click Here for Baked Cheese Dip with Tomato and Basil Recipe Click Here for Shaved Fennel and Arugula Salad Recipe Click Here for Cheesy Baked Broccoli Recipe Click Here for Warm Cabbage and Apple Salad Recipe Click Here for Carrots with Pomegranate Glaze Recipe Click Here for Spiced Pumpkin Cupcakes with Perfect Cream Cheese Frosting Recipe Click Here for Chocolate Walnut Cookies Recipe Click Here for Salted Caramel Sauce Recipe Click Here for Chocolate Guinness Cake Recipe Click Here for Soft Ginger Cookies with Chocolate Chips Recipe Click Here for Bourbon Manhattan Cocktail Recipe Click Here for White Chocolate Cranberry Oatmeal Cookies Recipe Click Here for Easy Wine Poached Pears Recipe Click Here for Spiced and Spiked Apple Cider Recipe Click Here for Pretzel, Cranberry and Toasted Coconut Bark Recipe Click Here for Spiced Pumpkin Scones Recipe

This could be because kang kong lacks any strong flavour of its own. Anyway, I was determined to try and vegetarian recipes with kang kong and knew it had to be paired with something that was spicy and had a strong flavour. Garlic seemed like a good choice in the flavour department. Garlic Flavoured Kang Kong Rice Recipe Ingredients: 1 small bunch of kang kong, washed and roughly chopped 1 cup of cooked Basmati rice 3 flakes of garlic, minced 3-4 of dry red chillies, torn into halves 1 tbsp of oil Salt to taste How I Made It:...

How To Make the Juiciest Turkey Breast Ever! It’s unbelievably moist and juicy, too. You can play around with the flavors, but our recipe calls for the classics – mustard, garlic, rosemary, sage, and orange. We absolutely love it. It’s simple, beautiful and perfect for sharing with family. For another simple meal, try our whole roasted chicken with lemon. We’ve found that bone-in turkey breasts are a little easier to handle than whole turkeys....

Grilling week continues! For the 3 recipes I’m sharing this week (the first was a grilled asparagus recipe if you missed it), I really wanted to choose produce that’s less commonly grilled. We’ll have all summer to grill my favorite staples like peppers, zucchini, and eggplant. I’ve never grilled avocado, so I thought “ooh, that’ll be fun!” It was fun, we loved it, and so will you: How to Make This Grilled Avocado Recipe Start by making the veggie ceviche filling with hearts of palm (they have a fish-like texture), tomato, serrano pepper, cilantro, and diced red onion for crunch....

So… long story short, we came to Chicago this past spring and expected to be gone by now. Instead, we spent time with family and found a house here that we loved. Now we’re here for good – or at least a few years. I grew up here, but I honestly never expected to be back. Winter isn’t my thing, but I’m trying to get excited for it anyway. There is something here you don’t have to twist my arm to get excited about: midwest corn!...

Last week, I wrote all about our beautiful, flourishing herb garden. Over the next 2 days, it poured down rain, our big basil plant got overwatered, and now it’s sort of falling over on itself. It’s a good thing we planted two! It’s also a good thing that we’re not farmers because we can barely keep a few deck plants alive 🙂 We went to the farmers market last to get produce from ACTUAL farmers on Saturday, and I brought home these cute mini zucchini and tiny pattypan squashes....

I’ve been leaning on this garlicky flatbread a lot lately. I use them to dip into my favorite dips, love them for folded sandwiches, and even use them as the base for this Margherita flatbread pizza. The secret to these flatbreads is olive oil that we infuse with fresh garlic and sesame seeds. We use the same trick when making our homemade garlic and herb focaccia. The infused olive oil adds so much flavor....