When it comes to lunch, I usually gravitate towards salads or bowls, but when I have the ingredients to these healthy lunch wraps on hand, I’m 100% on team sandwich. They’re fresh and satisfying, filled with a crisp kale salad, creamy avocado, and hearty chickpeas. But the secret ingredient that makes them so flavorful is the dressing. It’s a sharp, savory honey-Dijon vinaigrette that I whizz together in the blender so that it’s creamy and emulsified. When I assemble these sandwich wraps, I mash some of the dressing with the chickpeas, toss some with the veggies, and serve the rest…

How pretty is this fresh fruit platter?! It’s a colorful combination of fruits, cheeses, spreads, and snacks that I’ve been absolutely loving lately. I’m sharing it today because it would be a fantastic last-minute appetizer for a Labor Day party or cookout, but honestly, it’s a great easy dinner idea, too. On warm nights when I’m not in the mood to cook, I slice up some fresh fruit, grab a handful of herbs from the porch, and pile them onto a fruit and cheese platter like this one. Jack and I savor the sweet, juicy fruit with the rich, salty…

When I sat down to write this summer appetizers post, I glanced over at the calendar I have hanging on my wall. September already? How did that happen?! We might be nearing the end of the season, but I hope you still have a BBQ, cookout, or casual get-together left in store. In my book, at least, there’s not much that beats catching up with family or friends on a warm afternoon or evening. And if it just so happens that there’s a plate of summer appetizers nearby, well, that’s even better. These easy summer appetizers include crudité platters, dips,…

BLT pasta salad! Ok, more like TAT pasta salad, but this recipe has some serious BLT flavors going on, so we’re sticking with that. As you might have guessed, there’s no actual bacon here, just my trusty tempeh bacon plus sun-dried tomatoes for an extra savory kick. This BLT pasta salad recipe would be a great dish to pass at a Labor Day gathering this weekend, but it’s also hearty enough to be a vegetarian main dish. Pack it up for a weekday lunch, or serve it for a light dinner. Whichever way you pick, I think you’re going to love…

This fruit tart recipe could not be more delicious. Seriously! I’m in love with the creamy, tangy filling, the sweet and salty crust, and the jumble of fresh fruit on top. I tested it a number of times this summer to get the recipe just right, and each time, I looked forward to eating it. Its mix of juicy, creamy, crunchy, salty, tart, and sweet elements is just too good to beat. Another great thing about this fruit tart recipe is that it doesn’t require any baking. I love a good peach cobbler or peach crisp, but when it’s hot…

This post is in partnership with Jewel-Osco®. Has anyone else been super busy lately? Between writing and recipe testing, working on projects around the house, and squeezing in fun summer activities, I feel like we’ve barely had a minute to rest, let alone do chores and errands like going to the grocery store. Don’t get me wrong – it’s a good problem to have. I love being busy with work and getting outside to enjoy the warm weather. But when something comes along that makes humdrum, everyday tasks a little more convenient, I’m pretty darn happy about it. Lately, the…

If you like eggplant Parmesan, then you’ll be crazy for this air fryer eggplant recipe! I coat eggplant slices in a mixture of panko bread crumbs, almond flour, and Parmesan cheese and then air fry them to golden brown perfection. The slices are crispy on the outside, silky smooth in the middle, and filled with rich, nutty flavor. I’m always a fan of eggplant recipes, but without a doubt, this air fryer eggplant is one of my new favorites. Air Fryer Eggplant Recipe Ingredients You only need a handful of ingredients to make this air fryer eggplant recipe: Eggplant, of…

For me, making this homemade tomato sauce recipe is one of the highlights of late summer. Like bruschetta or a good Caprese salad, it’s something I only make at this time of year, when fresh tomatoes are sweet, juicy, and abundant. This tomato sauce has a slightly looser, chunkier texture than my traditional marinara sauce, and its flavor is sweeter and fresher. If you have a garden full of tomatoes, it’s a great way to use them up, but even if you don’t, I hope you’ll try it. You can toss it with pasta or zucchini noodles, spread it on…

I love the simplicity of this blistered shishito peppers recipe. It relies on just 3 main ingredients – shishito peppers, salt, and sesame oil – but it’s still flavorful, satisfying, and totally addictive. You might think you’re going to eat one pepper, maybe two, but before you know it, you’ll have devoured half the pan! Um…yes, I’m speaking from experience. If you’re not familiar with shishito peppers, they’re small, thin-walled peppers that are traditionally used in Japanese and Korean cooking. These days, you can often find them at farmers markets in the US and at major grocery stores like Whole Foods…

These zucchini muffins are the perfect way to use up (or at least make a dent in) a summer surplus of zucchini. A single batch uses 2 full cups of shredded squash…and if you’re anything like me, you’re going to make WAY MORE than a single batch. I’m on my third already this summer! These zucchini muffins are moist, puffy, and warmly spiced with nutmeg and cinnamon. They’re also fairly healthy. I make them with whole wheat flour, olive oil instead of melted butter, and, of course, lots of zucchini. Right now, my favorite breakfast is one of these zucchini…

I have a new favorite cooking project: making compound butter! In the summer, I’m always hunting for different ways to use the herbs we grow on our back deck. When I’ve blended up a million batches of pesto and tossed together fifteen pasta salads, I start to wonder, “What next?” I thought to make these compound butter recipes when I was dreaming up ways to serve corn on the cob. I imagined slathering it with butter and sprinkling it with herbs, but then I thought, “Why not put the herbs in the butter?” First, I experimented with chives and dill. The…

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