My blog believes that eating healthy food should help relieve the stress of a busy lifestyle, not contribute to it. My recipes are made from healthy, whole ingredients and are freezer friendly, make-ahead, slow cooker, and/or quick & easy. It's real food, for busy people.
Pasta e Fagioli, a classic Italian recipe for Pasta and Beans (sometimes called pasta fazool), is a cheap, easy, and deliciously comforting recipe the whole family will love!
This Pasta e Fagioli recipe is different than what you may be used to (for example, it’s NOT what you’d find at the Olive Garden). While authenticity of this dish differs from region to region in Italy, this simple version is akin to what I ate when I was in Italy.
Authentic pasta e fagioli is usually less of a “soup” and more of a thick stew, with the main ingredients being pasta and beans. It’s one of those recipes that will make you wonder whether you should use a spoon or a fork to eat it.
It may include other veggies (this version has onions, celery, tomateos, and carrots), but the bulk of the sauce is made primarily of beans.
This recipe is luxuriously creamy and thick, but without adding dairy. The thickness of the sauce is achieved by mashing or pureeing some of the beans, coating every piece of pasta in a delicious, simple sauce.
This Panzanella (Italian Bread and Tomato) Salad makes great use of stale bread! Toasted to crispy perfection in a skillet with olive oil, the bread soaks up the delicious juices from the tomatoes and easy macerated onion vinaigrette.
Panzanella is an Italian (specifically, Tuscan) salad made of stale bread and juicy tomatoes, with plenty of extra-virgin olive oil. Leave it to the Italians to know how to make old, stale bread into something magical and delicious! I’ll NEVER be tossing old bread again.
This panzanella recipe also includes cucumbers, fresh basil, and capers. It’s tossed with a simple vinaigrette made with macerated red onions, to take their raw bite out. And it only takes about 10 minutes to whip up!
Read on to find out how to toast the bread to perfection in a skillet, how to macerate red onions for the vinaigrette to bring out their natural sweetness, and how to turn this salad into a complete meal by adding protein.
Toasting the bread for Panzanella
A couple of weeks ago, I was fortunate enough to dine at Erin French’s restaurant in Freedom Maine, The Lost Kitchen.
Your whole family will LOVE this Easy Mexican Lasagna recipe! It’s healthy, fresh, and vegetarian, and best of all it requires NO pre-cooking! Just layer ingredients in a baking dish, pop in the oven, and you’re done!
As a food blogger, I often get asked how I come up with recipe ideas. I have to admit, sometimes I get stuck. Especially when it comes to making fast, easy recipes.
So I started a facebook group to help share and get ideas for super easy, but still healthy and wholesome recipes (by the way, you should join it!). A quick question to the group asking what their favorite fast, easy dinner recipes were yielded this suggestion from my cousin: Mexican Lasagna!
I knew I had to make it ASAP- a simple combination of layered tortillas, salsa, beans, and cheese, popped in the oven and baked until bubbly.
This recipe is SO easy, fresh, and healthy- you’re whole family will love it! In this post, I’ll explain how to make this Mexican lasagna, provide ingredient substitution suggestions (including suggestions for adding meat, if you prefer), explain how to make it ahead of time, and how to make migas with the leftovers.
These bite-size prosciutto and watermelon skewers with fresh basil are the best summer appetizer! You’re going to love the sweet, salty, umami freshness of this simple recipe.
Have you ever had prosciutto and cantaloupe? It’s a simple Italian staple, and the combination is out of this world. Sweet, salty deliciousness with only TWO ingredients!
This is a twist on traditional prosciutto e melone, with watermelon instead of cantaloupe. I added fresh basil for an aromatic, peppery addition that goes so well with the salty umami of the prosciutto and the sweet, ripe watermelon. A drizzle of tangy balsamic and earthy olive oil helps round the whole thing out.
But honestly, you could just wrap some prosciutto around some watermelon and call it a day without any more ingredients.
In this post I’ll explain how to pick the BEST watermelon, how to cut a watermelon into perfect cubes, how to assemble these prosciutto and watermelon skewers, and provide some other fun savory ways to use fruit!
The BEST way to cut basil is to chiffonade it! Once you know how EASY it is to cut a chiffonade of basil, you’ll never go back to regular chopping. Use a chiffonade of basil to garnish pasta, caprese salad, pizza, and more!
When a recipe calls for a “chiffonade of basil,” it’s easy to think it’s too complicated and not to bother. But I want you to know: it’s NOT as fancy as it sounds, it’s SUPER easy (easier than regular chopping!), and will make a simple recipe feel beautiful and fancy!
You can use the chiffonade (pronounced two ways: shif-uh–neyd, or shif-uh-nahd, meaning “little ribbons” in French) technique for other herbs, as well as leafy greens or other ingredients.
In this post, I’ll explain exactly HOW to cut a chiffonade of basil in SECONDS, why chiffonade works so well for basil, what other herbs and ingredients you can use the cutting technique for, and give you some recipe recommendations that would be great with chiffonade-cut basil!
This Puff Pastry Asparagus Tart recipe is SO EASY to make with only FOUR INGREDIENTS! This vegetarian meal is perfect for meatless Monday and is a wonderful way to use lots of asparagus.
I almost always keep puff pastry in my freezer. Tarts, like these asparagus tarts, are so easy to make with almost any vegetable you have on hand. If you have vegetables, cheese, and puff pastry, you have a meal! And that meal is very similar to pizza, so win-win :-)
Sure, you could make your own puff pastry or use a homemade pie crust for this, but I love the convenience of a pre-made frozen puff pastry when I’m in a hurry. And it has such flaky, buttery perfection that is hard to get at home without a lot of practice!
In this post I’ll explain how to assemble these asparagus tarts so they cook up to poofy, flaky perfection, provide ingredient substitution suggestions for different veggies and cheese you can use, and give you some other recipe ideas for asparagus and puff pastry.
How to assemble an asparagus tart
In a nutshell, all you need to do is put cheese and asparagus on top of puff pastry and bake!
Greek Meatballs, or keftedes, are usually fried, but these are baked, drizzled with herb butter! Your whole family will gobble these up and they’re SO EASY to make.
If there’s one thing I LOVE to have on hand, it’s meatballs. They’re cheap to make, hearty and filling, and versatile. And these are extra easy because you bake them instead of fry them.
You can keep them in your freezer to throw in meatballs subs. You can make a whole batch and use them in meal prep for the week. And your kids? They’re going to LOVE them.
These Greek Meatballs are basically just normal meatballs, but with a Greek twist.
In this post, I’ll explain what keftedes are, how to make these Greek meatballs, and what to serve with them.
What are Keftedes?
Keftedes are Greek meatballs, usually served as part of a platter or as an appetizer, but also served as a meal with rice, salad, and/or drizzled with sauce. They’re basically a normal meatball, often seasoned with garlic and oregano.
This healthy Mediterranean Cucumber Tomato Salad with feta cheese and tangy, sweet pickled red onions takes only 10 minutes to make and is the perfect vegetarian summer side dish!
This tomato cucumber salad is perfect for a summery side dish, and is a great way to use up a lot of cucumbers and tomatoes (especially if you’re like me and have them growing in your garden!). And it can even serve as a whole meal with additional protein, like chickpeas or grilled chicken!
I had it for a simple lunch with pita bread and hummus.
The great thing about this salad? Even though it has acidic ingredients like tomatoes, onions, and vinegar, the acidity is tamed quite a bit by pickling the red onions and adding just a touch of sugar. The balance of flavors is fantastic!
In this post, I’ll explain:
how to make this cucumber tomato salad in the most efficient way possible
It’s so easy to make your own homemade chicken stock FOR FREE from scraps you keep in your freezer! Homemade chicken stock is packed with rich flavor, nutrition, and is so much better than store-bought chicken broth.
I’m so excited to share one of my easiest TOP TRICKS to getting super delicious, rich flavor in countless recipes. The secret? Homemade chicken stock!
But there are so many recipes out there that make such a production of it. Buy a whole chicken, buy specific veggies, and throw it all together to make stock. This is a COMPLETE waste of money and food.
I make my homemade chicken stock FOR FREE from vegetable and chicken scraps I save in my freezer! Things that I would normally throw away are given new life in this DELICIOUS and EASY recipe for homemade chicken stock in bulk. It’s such a great way to reduce food waste and save money!
In this post, I’ll explain:
What the heck the difference between stock and broth actually is.
What kinds of scraps you should freeze for stock and how to store them.
This easy Spaghetti with Burrata recipe has creamy, decadent burrata cheese melted into every bite and is PACKED with healthy veggies! And the whole thing only takes 25 minutes to make. I’ve made this recipe three times in the past two weeks. It’s THAT good. And while burrata is a decadent ingredient, this recipe is...