Harissa Scrambled Tofu with a Refreshing Cucumber Salad

I was thrilled to discover Yotam Ottolenghi’s cookbook, Ottolenghi Simple. The recipes in this book are designed to keep the ingredient lists short and cooking techniques simple. This recipe is a vegetarian twist on scrambled eggs. As he mentions in the recipe, double or triple the harissa onions because they keep in the fridge for…

No-Knead Whole Grain Beer Batter Bread

If you have flour in your pantry and beer in your fridge, you can make this bread! This recipe is a no-knead, no yeast, whole grain bread you can make in under an hour! Start your day with a toasted slice, serve it alongside your salads and soups, or spread a slice with some nut…

Baked Feta and Tomatoes (TikTok pasta) over Bucatini

Most of us have heard of, watched, and maybe even made this TikTok recipe. I wanted to lighten it up. The original version uses way too much feta cheese. A serving of the TikTok pasta is packing your arteries with a 1/2 block of feta cheese which is 4 ounces! That’s enough cheese for 4…

Watermelon Pizza

Nothing is more refreshing than a wedge of juicy watermelon on a hot summer day. For a fun little twist, add some yogurt and fruit and call it pizza. Set out a toppings bar and have your kids make their own. It’s a perfect little treat for your Labor Day celebration!

Refrigerator Bran Muffins (bake them fresh each morning)!

Warm muffins, right out of your oven, on a weekday morning? Yes, please! Make the batter over the weekend, put it in your fridge, then bake the muffins later in the week (or even 2 weeks later). Sometimes I only want to bake 6 muffins, not 12, and this recipe gives you the flexibility to…

Light and Easy Mac and Cheese

Macaroni and cheese is delicious but we all know how rich and energy dense it can be. Not to mention the time commitment of making a cream sauce and precooking the pasta. Well, with this just as delicious recipe, there is no need to make a sauce, no need to precook the pasta and it’s…

The Best Shrimp Cocktail

You might be thinking, do I really need a recipe for shrimp cocktail? Can’t I just buy it already prepared? If you love shrimp and you really love shrimp cocktail, then yes, you need this recipe! It is so simple to make and tastes a thousand times better than any store prepared version. You start…

Blend and Bake Oat Squares

Finding time for a healthy breakfast can be challenging. That’s why I love anything you can make ahead and freeze. Once baked, cut into squares, wrap and freeze. These grab and go oat squares are made in one easy step and are sweetened naturally from ripe bananas and dates. Eat them cold, room temp or…

Rainbow Cauliflower Tacos with Cashew Cream

Do we really need another way to make cauliflower? Yes, yes we do! I got this idea from May I Have That Recipe because I liked the idea of using cashew cream on a taco and I loved the bright, beautiful colors. Although their recipe called for purple and yellow cauliflower (I could only find…

Vegetarian Tortilla Soup

In celebration of Cinco De Mayo, this vegetarian tortilla soup is packed with smokey flavor, spice, and crunch! Since you’re using lots of pantry ingredients, it’s convenient and quick to assemble. You can regulate the heat level with the amount of jalapeno pepper you add. I’m only using half but if you like it hot,…

Make-Ahead Egg Sandwiches

A square egg sandwich? I love this shapely twist on an egg sandwich as well as the timesaving step of making several eggs a once. Simply combine eggs, water, and a dash of salt then bake in a square baking dish to produce four squares of soft, custard-like eggs. These squares are excellent for breakfast…

Mushroom Bourguignon

Bourguignon refers to a stew that is made with beef, braised in red wine. I came across this recipe from Melissa Clark at the nytimes.com and thought it was an interesting way to make a hearty stew without meat. Since the traditional dish gets its intense, savory flavor from beef, we’ll be using some vegetable…