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TH and I love spinach in pretty much any form – his favour dish ever is Palak Paneer – this rice is a welcome lunch for us. You can use any variety of spinach that’s available, just make sure to use green spinach and fresh leaves if you can. More spinach recipes we love! Spinach feta savoury muffins Spinach kootu (with lentils, South-Indian style) Spinach mushroom vegetarian lasagne Spinach adai How to Make Spinach Rice, Step by Step...

I brought these little cuties home from the farmers market last weekend. If you’ve been following, you might have noticed that I have a little obsesssion for all things mini, so I just couldn’t resist the these teeny tiny patty pan squashes. I’m going to chalk it up to the heat, but I’ve been spacey lately. When I was ready to start cooking, I stood in my kitchen and realized the only thing I had intentionally planned to go with my sautée of mini squashes were some chives....

I’ve had this taco salad recipe planned for a while now. Every few months, I’d glance at my upcoming list of potential recipes and start salivating over the idea of summer taco salad bowls. I love summer, I love tacos, and I really really love salads, so here we go! Instead of taco meat, I mix red quinoa and black beans with lime juice, chili powder, smoked paprika, and a touch of maple syrup – all of this helps create a bit of a smoky flavor....

Scroll Through Slider to See 10 Quick Dinners for the Weekday 15-Minute Recipes Shrimp Pasta With Tomato And Basil – This light pasta with sweet shrimp comes together in minutes and is lightly flavored with tomatoes and fresh basil. Pesto Chicken Quesadilla Recipe – These extra easy quesadillas are loaded with basil pesto, cheese, baby spinach and chicken. 30-Minute Recipes Baked Fish With Spring Onion And Orange – A simply baked fish with orange juice, a little heat from red pepper flakes and spring onion....

Fried rice is a no-brainer for lunch boxes. Since I started making one-pot meals for lunch for TH and I to take to work, various types of fried rice have been making their appearance in my kitchen. I tend to add 1:1 ratio of rice to vegetables to make it as filling and nutritious as possible. This fried rice also tastes fabulous when made with brown rice, just make sure the rice is cooked well so it retains its chewy texture yet mingles well with the rest of the ingredients....

We adore this easy strawberry smoothie. Banana is blended with strawberries for a naturally sweet and creamy base. Then we add extra nutrition with zucchini (you don’t really taste it), nut or seed butter, chia seeds and cinnamon. Banana adds creaminess, but it doesn’t stop there. They are a nutritional powerhouse packed with heart-healthy potassium, vitamin B6 and fiber. (You might also be interested in our easy banana smoothie recipe....

This vegan pasta salad is basically a big bowl of sunshine! It’s full of colorful produce, like cherry tomatoes, yellow squash, and green beans, and artichokes and olives add delicious briny flavor. To tie it all together, I make a tangy, creamy tahini dressing. Because this dressing is totally mayo-free, it travels extremely well. As a result, this vegan pasta salad is a perfect dish to bring to a cookout or picnic....

When I’m in the mood for comfort food (which, at this time of year, is like…all the time), one of these vegan pasta recipes always hits the spot. Sure, they’re made without meat, cheese, or cream, but they still deliver everything you want from a big bowl of pasta. Bold flavors, chewy, al dente noodles, maybe a creamy sauce or tangy marinara. Even Jack, our resident meat and cheese lover, will go back for seconds – even thirds – of these vegan pasta recipes....

It’s that time of year again! I think cookbooks make the best gifts so I’ve rounded up tons of my favorites in a variety of different categories. Hopefully there’s something here for everyone on your list (and then maybe a little something for yourself too). If I’ve missed any of your favorites, leave me your recommendations in the comments! pictured above: Green Kitchen Travels / Vibrant Food / The Forest Feast The Oh She Glows Cookbook / At Home in the Whole Food Kitchen / Plenty More Shake / The Art of Vintage Cocktails / The Bar Book Sunday Suppers / The Yellow Table / Camille Styles Entertaining...

After the incredibly successful 3 ingredient flourless Nutella brownies recipe I tried, I couldn’t stop. I mean, here I was with a freshly opened jar of Nutella and I had to try something else and so these Nutella cookies happened. The idea was to end up with soft cookies that were mildly chewy that held their shape nicely and could be dunked in a glass of milk if the mood felt right to do so....

I can’t claim that I cook Indian food authentically, but what I can do is cook Indian-ish food that tastes pretty good. Aloo Gobi is one of my favorites, and this is my at-home version. The basic components are all here: potato (aloo) & cauliflower (gobi). The rest is a bit of a riff… it’s a little lighter and a lot greener. Also, these ingredients should be easy to find....

This is my kind of cake — there’s no need for frosting and it’s only one layer. I love cakes that are quick to make and that let me dig in even when it’s still a little warm. We wanted it to be ultra moist so there’s lots of extras thrown in, helping with that. There’s yogurt, butter, three eggs and a whole apple. The cake isn’t light, it’s more dense in the middle — something you really want to eat with a fork....

I’m always looking for different ways to cook pork chops, and these easy stuffed pork chops make my list! Thanks to that fresh apple and onion stuffing, it’s truly fantastic and so flavorful. We have quite a few pork recipes on Inspired Taste. These stuffed chops are inspired by two of them: our juicy skillet pork chops and this delicious pork tenderloin with apples. Key Ingredients Pork Chops: I opt for thick-cut pork chops, ideally around 1 ½ inches thick....

Are you as excited as I am that it’s soup season? I love making a big batch of a soup or stew on Sunday and eating it all week. This butternut squash vegan chili recipe is my current Sunday soup obsession. It’s hearty and healthy, warming and slightly spicy. Plus, it’s one of those soups that gets a little better every day, so unlike most leftovers, I loved eating this chili for lunch just about every afternoon last week....

Happy Wednesday! Currently, we’re en route from Japan where we ate a lot of soba noodles. Of course, we didn’t eat them quite like this – in Japan, soba would never be tossed with vegetables and doused with a bright, creamy, sesame-orange-cashew sauce… but we’re not in Japan any more, so here goes! 🙂 For this recipe, I use the whole head of broccoli, stalk and all. I don’t know why we ever started tossing the stalk – it’s every bit as edible as the florets (find other ideas to use the whole head here and here)....

The best part about these is that they formed a beautiful almost crackly crust that formed a lovely pattern on cutting. However the brownies were impossible to cut into new squares and I believe it’s because I cut them when still warm. I will try this recipe again with some variations and update it here if I end up making them better but for now, these are nearly the best chewy brownie you’ll try for a recipe that’s this easy and fuss-free....

Although Indo-Chinese sauces are easily available in Singapore, I find that the Indian brands like Sil or Ching’s Secret (I am guessing that’s an Indian brand) seem to work better for me and taste more “authentic” like you get in Indo-Chinese restaurants in India. I have had a few failures when making manchurian and chilli something but after this Gobi Manchurian recipe, flops are history. I learnt from the best (my sister makes amazing manchurian too) after all!...

If you’re not making chimichurri at home, you absolutely should be! This Argentinian green sauce is fresh and tangy, and you can mix it up in under 10 minutes. It’s famously good on steak, but I can attest that it tastes delicious on just about everything else too—vegetables, beans, even polenta. I developed this chimichurri recipe after Jack and I went on our honeymoon in Argentina. While we were there, I ordered chimichurri everywhere I could, savoring its zingy, herbaceous flavor....

Pin These chocolate biscuit balls are derived from the Israeli treat called Kadorei Shokolad, usually made for kids during birthday parties and such. The recipe is simple – you just blitz biscuits and mix it up with a few things – and interestingly, this is a chocolate dessert using no condensed milk, unlike my very popular chocolate biscuit brownie recipe where condensed milk is what brings the party together. Pin The mixture can be coated in confetti like I’ve done, crushed nuts, desiccated coconut, chocolate rice, or pretty much anything else that takes your fancy....