Roasted Garlic

Is there an easier way to add bulk flavor to your food than squeezing in some soft, caramely, roasted garlic? I think not. It’s my go-to for bumping up the interest in a simple recipe and a day when I have some waiting for me in the fridge is a good day. Make a bunch in advance and arm yourself with maximum tastiness for any situation. Like, a noodle situation, a cassoulet situation, or a chili situation.

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Roasted Veggie Bowl

Let’s roast all the things! Let’s coat them all in a creamy tahini dressing! And add some pop and zip with a pomegranate walnut salsa! And, let’s prep it all in advance so this does-a-body-good roasted veggie bowl is ready when you are. Heads up: you will *always* be ready for this. The combo of flavors and textures will light up all those “Oooooo!” areas of your brain in the best way and you’ll soon find yourself addicted to the healthy veggie-ness of it all. Cauliflower, chickpeas, squash, onions, apples… Quick meat-related side note: I add diced, roasted chicken breast to this veggie bowl. It’s in the picture, I’m not hiding it. I love chicken, ok? Let’s move on.

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Kale, Butternut Squash, and Pancetta Frittata

The night before last, I had a recipe-fail. It sounded tasty in my head – angel hair pasta with kale and butternut squash, topped with lemon-y parsley bread crumbs and Pecorino Romano. Sounds good, right? Well, it ended up looking and tasting like a ball of yarn. Luckily, this frittata I made last night restored order in the house. Nothing better than a recipe that sounds good and is good, right?

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Roasted Vegetables

Fact: crispy, brown edges on a vegetable are better than mushy/steamed or bland/raw vegetables. Isn’t it nice to know there’s an easy way to achieve the crispy-browns every time, no matter what veggie you’re making? This is the way I do it all the time, every time. Leave a comment if you can possibly find a roast-able veggie this method won’t work for, (I mean, don’t comment “lettuce” or “avocado”…); I just don’t think you’ll find one.

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Broccoli Feta Fritters

broccoli feta fritters, after frying, on a wire rack with a small bowl of horseradish mayo

Here’s a fun way to turn a healthy thing into an unhealthy thing:) Broccoli Feta Fritters! I love a fritter – sweet, savory, cheesy, any kind of fritter – I’ll take it. Are you thinking, “Frying at home: No thanks.”? I promise, this isn’t difficult or too messy. You only need a 1/4″ of oil in the pan, we’re not deep frying anything here. Clean-up will be no big deal. And really, you won’t be thinking about it anyway because you’ll be digging into these crispy outside, tender inside, veggie-loaded fritters. Crunch into the big chunks of broccoli and feta, surrounded by a wafer-thin fried batter, with a little savory bite of onion here and there… so good. Dip them into a little horseradish mayo while you’re at it. 

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No Recipe Rainbow Burrito Bowl

Rainbow Burrito Bowl colorfully arranged in a bowl.

Grains, meat, veggies, beans, and whatever doodads you want to top it off with. These Burrito Bowls are easy, fast, and so satisfying in two specific ways – crazy comfort food coziness and you get to clean out your fridge. I have a real, strong emotional response to these bowls. The colors scream “Good for you!” and I give myself a free pass to eat huge (like, huuuuge) portions because the ingredients are all truly healthy.

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