There are so many reasons to love baked egg dishes including this egg white frittata. It’s packed with roasted vegetables including bell peppers, tomatoes and broccoli. I stir in pesto for herby flavor and also throw in lots of baby spinach and some grated cheddar cheese. The final result is an easy vegetarian recipe that goes beyond breakfast and brunch for any day of the week. For individual frittatas baked in a muffin pan, try these spinach feta egg white bites. Table of Contents Why You’ll Love This Recipe Why Eat Egg Whites? The Ingredients How To Make This Egg White Frittata Serving St ..read more

Tossed in a peanut ginger dressing, this napa cabbage salad has shredded carrots, scallions and cilantro. Chopped roasted peanuts and sesame seeds give it nice nutty crunch. You can serve the salad as a side dish or a main for lunch or dinner, especially if you add tofu, chicken or shrimp. The vegan dressing is creamy, bright and savory with fresh garlic, lime juice and soy sauce. For something similar, you can also try making this Asian cabbage salad. Table of Contents Why You’ll Love This Recipe What is Napa Cabbage? How To Cut Napa Cabbage The Ingredients Optional Additions How To Mak ..read more

This baked lemon risotto is basically risotto without all the work. It’s different than traditional risotto recipes where you have to continually stir broth into the rice a little bit at a time to coax the creaminess out of the grains until they’re tender. When you bake this risotto, it starts on the stove and then spends the rest of the cook time in the oven where it only takes 15 minutes to bake. Interested in another baked risotto recipe? Try this kale barley risotto. Table of Contents Why You’ll Love This Recipe What is Risotto The Ingredients Optional Additions How To Make Baked L ..read more

For this roasted vegetable salad recipe, I toss cauliflower, sweet potatoes and carrots into a blend of dried spices before they go in the oven to roast. That gives me plenty of time to make the couscous and the lemon vinaigrette. Then this filling salad comes together with pistachios, feta, parsley and scallions. Table of Contents Why You’ll Love This Recipe The Ingredients Optional Additions How To Make This Roasted Vegetable Salad Serving Storage, Leftovers & Make-Ahead Tips Recipe Tips Recipe FAQs More Salad Recipes Roasted Vegetable Salad Recipe Why You’ll Love This Recipe Thi ..read more

This easy sweet potato chili has just the right combination of black beans, corn and red bell peppers. Chili powder, cayenne pepper, cumin and more dried seasonings give it so much flavor without being too spicy.  Serve it for lunch or dinner on any day of the week or save a spot for it in your game-day spread. Depending how you top your chili, it can be vegan or vegetarian. Table of Contents Why You’ll Love This Recipe The Ingredients Chili Toppings How To Make This Sweet Potato Chili Recipe What to Serve with Chili Leftovers, Storage & Freezing Recipe Tips More Chili Recipes More ..read more

Fresh with lemon and  full of crunch, this kale quinoa salad has it all. It’s tossed in mix of toasted breadcrumbs and walnuts and is dressed in shallot vinaigrette. The salad is easy to make because you can overlap and multitask each of the components. That’s also why it’s perfect for meal prep for lunch or dinner. This salad takes inspiration from one of my go-to pasta recipes, lemon kale orzo. Table of Contents Why You’ll Love This Recipe The Ingredients How To Make This Kale Quinoa Recipe Serving Leftovers & Storage Recipe Tips Recipe FAQs More Salad Recipes Kale Quinoa Salad R ..read more

Ready in 30 minutes or less, this tomato tortellini soup is vegetarian comfort food that will keep you cozy during the chilly months. The broth is creamy and full of flavor with crushed tomatoes, rosemary, oregano and parmesan. You can use whatever kind of fresh tortellini you want. The soup also has chopped kale stirred into it. If you’re interested in another Italian soup recipe, try this pasta e fagioli with plenty of pasta and beans. Table of Contents Why You’ll Love This Recipe The Ingredients How To Make Tomato Tortellini Soup Serving Storage, Leftovers & Make-Ahead Tips Recipe T ..read more

As you’re planning your Thanksgiving menu, don’t forget a salad. It may not get the attention like mashed potatoes, roasted brussels sprouts or stuffing, but it’s a simple way to get more color and vegetables in your holiday spread. I know many families like to stick to traditional dishes, so a salad is where you can get more creative and while still keeping everyone happy with the classics. Save these recipes for Thanksgiving, Christmas and other fall and winter dinners. Table of Contents Why You Need A Thanksgiving Salad Seasonal Salads Kale Salads Brussels Sprout Salads Salad Alternative ..read more

You don’t need basil for this sun-dried tomato pesto recipe. It’s a pesto for every season made with one of the best pantry ingredients, jarred sun-dried tomatoes. Made in 5 minutes, this quick and easy sauce is full of flavor and color. You can stir it into pasta, slather it on pizza or whisk it into eggs or vinaigrette. If you’re looking for classic basil pesto, you can find my guide on how to make pesto. Table of Contents Why You’ll Love This Tomato Pesto Recipe What is Pesto? The Ingredients How To Make Sun-Dried Tomato Pesto How To Use Red Pesto How To Store Pesto Recipe Tips Recipe FAQ ..read more

Seasoned with a blend of dried spices, roasted potatoes and carrots are side dish simple enough for a weeknight dinner yet worthy of a holiday meal. Minimal prep is needed before they roast on the same sheet pan in the oven for 30 minutes. The potatoes turn out perfectly browned and crisp on the outside while the carrots roast until they become tender. If you’re look for another potato side dish, try these Rosemary Roasted Potatoes. Table of Contents Why You’ll Love This Recipe Best Potatoes for Roasting The Ingredients Optional Additions How To Make Roasted Potatoes and Carrots Servin ..read more