Blog - Page 28 of 41 - Ahead of Thyme

Apple Crisp

Apple crisp is sweet, tart, and just as delicious as an apple pie but takes a lot less effort. With a crustless base of tender and juicy cinnamon-sugar apples and a crispy oat topping that's toasty and crunchy, this fall dessert tastes as good as it looks. For an easy treat that will impress everyone at the table, serve this homemade apple crisp warm with a scoop of Vanilla Ice Cream and a drizzle of Salted Caramel Sauce. It's so so good!

Why You'll Love Apple Crisp

Fresh, hot dessert in under an hour. This apple crisp is so easy to make-it only takes 10-15 minutes of actually prep work out of your day, and then pop it into the oven and wait 45 minutes for your freshly baked treat.
As good as an apple pie-without the effort. If you've ever made Apple Pie, you know that it takes time to prepare the homemade crust. Instead, try this apple crisp which incorporates all the same flavors and tastes just as good with less effort.
Two mouthwatering layers. Apple crisps are the perfect warm dessert because they have two distinct layers of sweet perfection. Whether you're biting into the crispy oats on top or the tender apples underneath, you'll enjoy the cinnamon sugar flavor all around.

Ingredients and Substitutions

To make this easy and delicious apple crisp, you will need this following ingredients (full quantities in the recipe card below):

apples - you can thinly slice the apples or chop them into small cubes
lemon juice
cinnamon
brown sugar - you can also add in some granulated sugar to the apple mixture if you want extra sweetness. I always leave it out and still find the apple crisp to be quite sweet, especially if pairing it with vanilla ice cream.
butter
oats
flour

You will also need measuring cups and spoons, mixing bowls, and a 9-inch square baking pan.

How to Make the Best Apple Crisp Recipe

Prep. Preheat oven to 350 F. Grease a 9-inch square baking pan with nonstick cooking spray.
Make apple layer. In a large mixing bowl, combine apples, lemon juice, cinnamon, and sugar. Gently toss to combine. Evenly distribute the apple mixture into the greased pan.
Make oat topping. In another mixing bowl, combine softened butter, oats, flour, sugar, and cinnamon. Stir together with a rubber spatula until combined. Evenly distribute the oat mixture on top of the apple layer.

Bake. Bake for 40-50 minutes until the top is lightly browned and apples are bubbly. Place on a wire cooling rack to cool down for 10 minutes.
Serve. Serve warm with whipping cream or a scoop of vanilla ice cream.

Recipe Tips and Tricks

How to serve: You can enjoy a good apple crisp all on its own, but it tastes best with a scoop of Vanilla Ice Cream. Get creative by adding toppings like Candied Pecans, Salted Caramel, whipped cream, maple syrup, or white chocolate chips.
How to store: Apple crisp is best served fresh. If you have any leftovers, store it in the same pan that you baked it in. If it has an airtight lid, use that. If not, wrap the pan tightly in plastic cling wrap, and put your apple crisp in the refrigerator for up to one week.
Reheating apple crisp: You can serve apple crisp cold (some people prefer it this way), but most people agree it's better warm. Reheat it in a 350F preheated oven (not the microwave!) for 10-20 minutes until warmed through.

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Lasagna Roll Ups

Lasagna roll ups are a fun twist on a traditional meat lasagna. Tender lasagna noodles are filled with a delicious ricotta cheese mixture, topped with meat sauce, rolled up into individual portions, and topped with more cheese, making this the ultimate comfort food. This family-friendly recipe is also easy to make ahead, freezer-friendly, and reheats really well. Plus, they are so much easier to scoop out of the pan and serve.

Why You'll Love Lasagna Roll Ups

Ultimate comfort food. It doesn't get any more comforting that lasagna. Tender lasagna noodles, hearty meat sauce, and gooey melty cheese just hits the spot every time. Some other comfort foods to try are: Pasta Bake with Sausage, Stovetop Mac and Cheese, and Ham and Potatoes au Gratin.
More fun than traditional lasagna. Meat Lasagna is a classic go-to meal to feed a crowd. But it's always fun to switch things up a little. With a special twist, lasagna roll ups bring all the flavors of lasagna into easy single servings.
Easy to serve. These lasagna roll ups hold their shape after baking. Since the meat and cheese are rolled up in between each piece of lasagna, you can rest assured it's not going anywhere. And because the lasagna roll ups are already pre-portioned, there's no cutting involved, making them incredibly easy to dish out.

Ingredients and Substitutions

To make these homemade lasagna roll ups, you will need the following ingredients (full quantities in recipe card below):

lasagna noodles - boiled in olive oil and salt.
meat sauce - made with olive oil, ground beef, onion, garlic, tomato sauce, and parsley.
cheese layer - ricotta cheese. mozzarella cheese, Parmesan cheese, egg, parsley, and salt.
mozzarella cheese - more mozzarella on top.

You will also need measuring cups and spoons, large pot or 4 qt. Dutch oven, medium mixing bowl, large baking pan, 10x15-inch casserole pan, and aluminum foil.

How to Make the Best Lasagna Roll Ups

Cook the lasagna noodles. Bring a large pot of water to a boil over medium high heat. Add lasagna noodles, olive oil and salt and cook until al dente (fully cooked but still firm), or according to package directions, about 10 minutes. Rinse the noodles under cold water to stop the cooking process and set aside in the pot.
- Rinsing the lasagna noodles with cold water will stop the cooking process. If you transfer it to a bowl without cooking, it will continue cooking and will be overcooked. Soft pasta can break when you are trying to assemble the roll-ups.
Make the meat sauce. Heat oil in a large saucepan for 2 minutes over medium-high heat until the oil is sizzling hot. Add ground beef and cook for 5-7 minutes until browned. Make sure to break up beef into small pieces to help even browning. Add onion and garlic. Stir well to combine and continue cooking until tender, about 3-4 minutes. Add tomato sauce and stir well to mix. Bring the meat sauce to a simmer. Season with salt and pepper. Cover the lid and let it simmer over low heat for 10 minutes. Stir in parsley and set aside.
Prepare the cheese mixture. In a medium mixing bowl, combine ricotta cheese, 1 cup mozzarella, Parmesan, beaten egg, and parsley. Stir well to combine together. Set aside.

How to Assemble Lasagna Roll Ups

Assembling lasagna roll ups is actually not too difficult. First, lay out the lasagna noodles. Spread cheese mixture evenly on top, and top with meat sauce. Roll up each noodle tightly and set aside.

Then, arrange the pan. Spread meat sauce on the bottom of a 10x15-inch casserole pan. Place assembled lasagna roll ups seam side down in the pan. Top with more meat sauce and sprinkle the remaining mozzarella on top.

How to Bake Lasagna Roll Ups

Lightly grease a large piece of aluminum foil and cover the pan with the greased side inside. Optionally, you can put toothpicks into the rolls to create a tent with the foil. This helps to prevent the melted mozzarella cheese from sticking to the foil while baking.

Then, bake.

Bake covered in a 375F preheated oven for 45 minutes.
Remove the foil and bake uncovered for another 5-10 minutes or until the melted cheese turns golden brown and bubbly.
Optionally, turn the oven to broil and broil on high for 1-2 minutes to get the crispy and brown cheesy crust. Keep a close eye on the roll ups because things can burn quickly in the broiler.
Let the lasagna cool for at least 10-20 minutes before serving (to avoid it being sloppy). Serve with grated Parmesan and fresh parsley on top, if desired.

Storing Instructions

How to store lasagna before baking: Store assembled uncooked lasagna roll ups in the refrigerator for up to 2 days, covered with aluminum foil.
How to store and reheat lasagna after baking: Store in the pan, sealed with aluminum foil, or transfer to an airtight container in the refrigerator for up to 3 days. To reheat, cover with aluminum foil and place in the oven at 350 F for 20-25 minutes, or until heated through. You can also reheat a single roll up in the air fryer uncovered at 350 F for 10 minutes, or in the microwave for a few minutes.
How to freeze lasagna before or after baking: Store lasagna roll ups (either uncooked or cooked) in the freezer for up to 3 months, covered in foil. I would recommend using a disposable aluminum pan for assembling the lasagna in if you are planning to freeze it. To cook frozen uncooked lasagna roll ups, allow it to thaw in the refrigerator overnight. Then bake according to recipe instructions.
How to reheat frozen lasagna:
- To reheat frozen uncooked lasagna roll ups, allow it to thaw in the refrigerator overnight. Then bake according to recipe instructions.
- To reheat frozen cooked lasagna roll ups, allow it to thaw in the refrigerator or kitchen counter. Then, reheat in the same way that you would with lasagna stored in the refrigerator.

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Applesauce Pancakes

Soft and fluffy applesauce pancakes is the best way to start the day on a crisp fall morning. These thick pancakes are loaded with applesauce (the best way to use up any leftover applesauce!) with a hint of cinnamon and topped with a delicious caramel apple topping. Whip them up in just minutes on a busy weekday morning or make them for Sunday brunch this autumn. Plus, they are easy to store and reheat really well. They're seriously the best fall breakfast!

Why You'll Love Applesauce Pancakes

The best way to use leftover applesauce. Made a big batch of applesauce that you want to use up? Or just love applesauce so much you want to find other ways to use it? Well, you are in the right place. These pancakes are one of my favorite ways to use up leftover applesauce! They add in a hint of fall flavor and are a great way to sneak in some extra nutrients.
They are soft and fluffy. These applesauce pancakes are seriously the fluffiest -- as all pancakes should be! They are light yet dense and filling enough to keep you going until lunch time.
Take it to the next level with caramel apple topping. If you are adding the caramel apple topping, you are in for a major treat! The caramel apple topping takes this breakfast from really good top epic! I sometimes even make a double batch just so that I have extra to eat with a spoon or with vanilla ice cream. It's that good.

Ingredients and Substitutions

To make soft and fluffy applesauce pancakes, you will need the following ingredients (full quantities in recipe card below):

all-purpose flour
baking powder
granulated sugar - feel free to substitute this with brown sugar. If using sweetened applesauce, I would recommend not adding any sugar.
ground cinnamon
salt
applesauce - I recommend using unsweetened applesauce in this recipe (if using sweetened, simply omit the sugar). Feel free to use storebought applesauce or homemade like my favorite slow cooker applesauce.
milk
egg
butter - you can also replace this for olive oil.
vanilla extract
vegetable oil or cooking spray - for cooking the pancakes.
caramel apple topping - if you are making the caramel apple topping, you will need butter, an apple, and brown sugar.

You will also need measuring cups and spoons, mixing bowls, and a griddle or frying pan.

How to Make the Best Applesauce Pancakes

Combine ingredients. In a large mixing bowl, sift together flour, baking powder, sugar, cinnamon, and salt. In a medium mixing bowl, whisk together applesauce, milk, egg, butter and vanilla. Add the wet ingredients to the dry ingredients and whisk until just combined (the batter will be slightly lumpy). Do not over mix.

Cook the pancakes. Spray a large frying pan or griddle with cooking spray, or dampen a paper towel with vegetable oil and rub on top of the pan. Heat the pan over medium-low heat and add pancake batter using a ¼ measuring cup. Pour as many that will fit in your pan or griddle (I fit 3 in my 10-inch skillet).
Flip them over. Cook for 1-2 minutes until small bubbles begin to form on the surface, the edges have set, and the bottom of the pancake turns golden brown. Flip the pancake over and cook for another 1-2 minutes until the other side is also golden brown.
Repeat and serve. Remove the pancakes from the pan and set aside on a plate. Repeat in a few batches until until all the batter is used up. Stack the pancakes and top with maple syrup, butter, and/or caramel apples.
Make the caramel apple topping (optional). In a small saucepan, melt butter over medium-high heat. Add apples and stir until they are coated with butter. Stir in brown sugar and mix until dissolved. Cook for 5 minutes until apples are tender, stirring occasionally. Cover and set aside.

Recipe Tips and Tricks

How to achieve the perfect consistency: For a thicker pancake, add ¾ cup milk instead. For a thinner pancake, add more milk to your batter at the end until you reach your desired consistency.
How to store: Store leftover applesauce pancakes in an airtight container and keep in the refrigerator for up to 3-4 days.
How to reheat: You can reheat pancakes on the stovetop over medium-low heat, in the air fryer at 300F for 5 minutes until warmed through, or in the microwave in 20 second increments until warmed through.

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This post was originally published in 2017. It has been completed updated with new photos and content.

Slow Cooker Applesauce

Slow cooker applesauce is easy to make, absolutely delicious, kid-friendly, and healthy. It's packed with fall flavors including apples, cinnamon, and nutmeg, that will fill up your kitchen with warm and cozy aromas while you are cooking it. Plus, slow cooker recipes are the absolute best. Just spend 10 minutes prepping the recipe, throw it in the slow cooker, and let the crockpot do its thing. Make a big batch because this applesauce also freezes well.

Why You'll Love Slow Cooker Applesauce

It's so easy to make. Applesauce is so easy to make at home with just a handful of ingredients including apples and a few spices (which you likely already have at home), 10 minutes of prep, and let the slow cooker do its thing.
Way better than store-bought. Homemade applesauce is so much better than store-bought which is typically infused with refined sugar and preservatives. Homemade slow cooker applesauce is so sweet, yet refined sugar-free.
So many ways to serve it. Make a big batch and store in the refrigerator for up to 10 days or in the freezer for up to 3 months! I use applesauce as a side with my roast chicken dinner, as a sandwich spread, on top of Vanilla Ice Cream, or even in other recipes. Try it to make Applesauce Pancakes or Applesauce Bread.

Ingredients and Substitutions

To make this easy slow cooker applesauce, you will need a crockpot and the following ingredients (full quantities in recipe card below):

apples
water
lemon juice
ground cinnamon
ground nutmeg

For a sweetened version, add 1-2 tablespoons of brown sugar.

How to Make the Best Slow Cooker Applesauce

Slow cook. Combine all ingredients in the slow cooker (crockpot) and stir to combine. Cook on high for 4 hours or on low for 6 hours.
Blend. For a chunky applesauce, leave as is. For a smooth applesauce, transfer into a food processor or blender and puree until smooth, about a minute or two.
Serve. Allow sauce to cool and serve.

Recipe Tips and Tricks

How to serve: Serve on its own with a spoon, or serve it with a scoop of Vanilla Ice Cream, stir it into Yogurt, or serve it on meats like Roast Chicken or Roast Pork.
How to store: Store slow cooker applesauce in an airtight container in the refrigerator for up to 10 days, or freeze for up to 3 months. This applesauce can also be canned for longer storage.
How to reheat: If serving this applesauce warm, you can reheat it on the stovetop over medium-low heat for 5-10 minutes until warmed through.

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Beef Taco Soup

Beef taco soup is a delicious and flavorful take on one of our favorite Mexican meals - Ground Beef Tacos - transforming it into a hearty, wholesome, and filling soup. Topped with all the taco fixings (hello avocado and cheddar!), this one pot meal is a total crowd pleaser. Ready in about 30 minutes, it's even perfect on busy weeknights.

Why You'll Love Beef Taco Soup

All the flavors of tacos in soup version. Perfectly seasoned ground beef taco meat is transformed into a soup with delicious broth and crushed tomatoes. Plus, instead of wrapping your "tacos" in a tortilla, you'll crumble the tortilla chips on top, along with all our favorite taco toppings - cilantro, lime, sour cream, avocado, and cheddar.
It's a hearty, filling meal. With ground beef, a delicious broth, corn, black beans, and more, this beef taco soup is a healthy, hearty meal that will leave you feeling full and satisfied. Serve it for lunch or dinner.
Easy to make in one pot and freezer-friendly! This delicious soup (like most soups) is a one pot meal meaning that cleanup is a breeze with less dishes to do. So I would recommend making a big batch. In fact, leftovers taste even better the next day! And they freeze and reheat really well.

Ingredients And Substitutions

To make this easy one pot beef taco soup, you will need the following ingredients (full quantities in the recipe card below):

olive oil
ground beef
onion
garlic
jalapeno pepper
seasoning - paprika, ground cumin, crushed red pepper, salt, and pepper.
crushed tomatoes
beef broth
black beans
frozen corn
toppings - feel free to top this soup with your favorite toppings. I used tortilla chips (or use tortilla strips), fresh cilantro, lime, sour cream, avocado, and shredded cheddar cheese.

You will also need measuring cups and spoons and a large pot or 4 quart Dutch oven.

How To Make The Best Beef Taco Soup

Cook beef. In a large stock pot or Dutch oven, heat oil over medium high for 2 minutes until the oil is sizzling hot. Add ground beef and cook for 5-7 minutes until browned. Make sure to break up the beef into small pieces to help with even browning.
Add seasonings. Add onion, jalapeño, and garlic. Stir well to combine and continue to cook for 3-4 minutes until tender. Stir in paprika, cumin, and crushed pepper until evenly mixed.
Simmer. Add crushed tomatoes and beef broth. Season with salt and pepper to taste. Cover the lid and let it simmer over medium heat for 10 minutes, stirring occasionally.
Add remaining ingredients. Add black beans and corn. Stir well to mix and cook until heated through, about 2 minutes.
Serve. Serve immediately and add toppings including tortilla chips (or tortilla strips), cilantro, lime juice, avocado, and cheddar cheese.

Recipe Tips and Tricks

For a thicker soup: This soup features a good broth, but some prefer a thicker chili-like soup. To thicken the soup, consider mixing the beef broth with refried beans or mashing your black beans.
Storing instructions: Store beef taco soup covered in the pot or in an airtight container for up to 3 days in the refrigerator.
How to freeze taco soup: Freeze leftover soup in pre-portioned freezer bags or airtight containers for up to 4-6 months.
How to thaw and reheat: Thaw frozen taco soup overnight in the refrigerator. For best results, reheat soup in a saucepan on the stove over medium-low heat, stirring occasionally until warmed through.

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Buffalo Turkey Wraps

Quick and easy buffalo turkey wraps are flavourful, spicy, and delicious. These tortilla wraps are stuffed with crisp lettuce, lean turkey strips slathered in a creamy homemade buffalo sauce, and topped with cheddar cheese. Assemble and wrap them up in just minutes for a quick and healthy lunch option that will keep you full until dinner. It's so much faster, tastier, and healthier than running to the deli to grab a sandwich.

I have partnered with the Turkey Farmers of Canada to bring you this delicious buffalo turkey wrap recipe. All images and opinions expressed are my own.

Why You'll Love Buffalo Turkey Wraps

Flavourful with a spicy kick. Buffalo turkey wraps pack on the heat with a homemade buffalo sauce that is so much better than store-bought (no preservatives or filler ingredients!). The buffalo sauce is creamy and spicy, adding so much flavour to this classic turkey wrap.
Healthy lean protein. These wraps are made with cooked turkey strips which are one of the best food sources of lean protein, especially if you are trying to be health-conscious. So, take it to the office, enjoy it on a picnic, or send it in your kids' lunch boxes. The whole family loves them!
Great for meal planning. These wraps are easy to prep and make ahead for back to school or work lunches throughout the week. Prepare the ingredients in advance and assemble the wrap before serving. You only need a handful of ingredients and just 10 minutes to make these!

Ingredients and Substitutions

To make these easy and delicious turkey buffalo wraps, you will need the following ingredients:

cooked turkey strips - this is also a great way to use any leftover turkey breast that you may have from a Whole Roast Turkey, Slow Cooker Turkey Breast or Juicy Roasted Turkey Breast. If using leftovers, cut the turkey into approximately 2-inch strips.
olive oil
hot sauce
garlic powder
white vinegar
mayonnaise - you can also substitute this with ranch dressing.
flour tortilla wraps
romaine lettuce
cheddar cheese

One of my favourite things about this recipe is that it is completely customizable. Feel free to add in any other veggies that you would like. Some great options to include in this turkey wrap are avocado, tomatoes, and cucumbers.

How to Make the Best Buffalo Turkey Wraps

First, make the buffalo sauce. In a medium mixing bowl, combine olive oil, hot sauce, garlic powder, vinegar, and mayonnaise. Stir well until smooth. Add the cooked turkey strips and toss well to coat.

Next, assemble the wraps. In the centre of each tortilla wrap, add ½ cup of lettuce, ¼ cup buffalo turkey strips, ¼ cup cheddar cheese, and a drizzle of extra buffalo sauce, if desired. Make sure to leave about an inch of room on the edges.

How to Fold a Turkey Wrap

Fold the two sides of the tortilla inwards over the filling. Then pull the bottom end all the way over and under the ingredients, tucking as you roll the wrap, like a burrito. Make sure all corners are tightly sealed. Once wrapped, you can hold the wraps together using toothpicks or wrap them in aluminum foil if desired.

Recipe Tips and Tricks

Tip when wrapping: When assembling the buffalo turkey wrap, be careful not to overstuff it. This can make all the difference later when you're wrapping it up. If the wrap is overstuffed, it will be very hard to roll it up and keep the wrap together.
How to store: Buffalo turkey wraps are best eaten the same day or up to a day after. Although they can last for up a few days in the refrigerator, they will start to get soggy. If you want to make these ahead, I recommend prepping the ingredients and storing them in the refrigerator, then assemble and wrap before serving.

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Applesauce Bread

Homemade applesauce bread is fluffy, moist, and delicious. Loaded with fall flavors of applesauce, cinnamon, and brown sugar, that transforms your favorite snack into a loaf cake. The best part? It's an easy recipe to make and the batter takes just 10 minutes to come together, ready to pop into the oven. Enjoy it warm and fresh right out of the oven, or save it for another day (it freezes well!). Perfect for breakfast, dessert, or a school snack.

Why You'll Love Applesauce Bread

Obviously, the applesauce! Applesauce is one of the best-kept secrets in baking. It adds moisture, flavor, fiber, and nutrition to baked goods, and this applesauce bread is no exception. If you like Banana Bread or Zucchini Bread, you know the wonders fresh produce can do for your baked goods.
Cinnamon sugar goodness. It's no Apple Pie, but this applesauce bread is full of great cinnamon sugar flavor that compliments the apples so well. Cinnamon sugar just makes any dessert feel cozy and feel like fall is officially here.
So easy to make. Easy-to-make cake is the best kind to bake. The quick batter comes together in just 10 minutes before it's ready to pop into the oven. It's perfect to satisfy a last minute craving.

Ingredients and Substitutions

To make this delicious applesauce bread, you will need the following ingredients (full quantities in recipe card below):

all-purpose flour
baking powder
brown sugar - feel free to replace with granulated sugar if desired.
cinnamon
salt
applesauce - I used homemade applesauce, but feel free to use storebought if it is more convenient. I recommend using unsweetened applesauce for this recipe. if you use sweetened applesauce, reduce the amount of brown sugar to ⅓ cup instead.
vegetable oil - I typically use avocado oil or melted coconut oil, but you can use any vegetable oil you have.
Greek yogurt - you can also substitute this with sour cream.
eggs

You will also need measuring cups and spoons (or a kitchen scale), mixing bowls, and a 1 lb. loaf pan (5x9 inch pan).

How to Make the Best Applesauce Bread

Combined dry ingredients. In a large mixing bowl, combine all the dry ingredients including flour, baking powder, sugar, cinnamon, and salt. Whisk together until evenly distributed and set aside.
Combine wet ingredients. In a medium mixing bowl, whisk well to combine all the wet ingredients including applesauce, oil, yogurt, and eggs until smooth.
Add wet ingredients into dry ingredients. Pour the wet mixture into the dry mixture and mix together using a spatula until just combined and no dry ingredients are visible. Do not overmix. Overmixing will make the cake dense and hard rather than fluffy.
Bake. Lightly grease a 5x9-inch loaf pan (1 lb. loaf pan) with cooking spray oil. Pour the batter into the prepared loaf pan. Bake in a preheated 350 F oven for 50-55 minutes until golden brown and a toothpick inserted into the center of the cake comes out clean.
Rest and serve. Let cool for 10-15 minutes, then invert the pan onto a cooling rack or plate to remove the loaf. Serve warm or at room temperature. Drizzle with honey if desired.

Recipe Tips and Tricks

How to serve: This applesauce bread makes an amazing to-go breakfast or snack on its own, but you can also eat it with some Vanilla Ice Cream and Candied Pecans or Dried Fruit (try Baked Apple Chips).
How to store. The best way to store applesauce loaf is at room temperature in an airtight container or large ziploc bag for up to 2-3 days. This will keep the loaf fresh and moist. To store longer, store in the refrigerator for up to 1 week. Wait until the loaf has cooled down to room temperature before storing in the refrigerator to avoid it from getting soggy.
How to freeze: Once cooled to room temperature, wrap the whole cake in plastic cling wrap, or wrap individual slices and place into a freezer bag. Freeze for up to three months.
How to thaw: Thaw frozen applesauce bread by transferring them into the refrigerator overnight. If you don't have time, you can also microwave it covered on a low-temperature setting (on the lowest setting) for a few minutes.

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60 Best Soup Recipes

Looking for a delicious cozy soup to warm you up this season? Whether you are craving something hearty, silky and smooth, or meaty, soup is what fall and winter is all about. It's comfort food in a bowl. So if you are wondering what kind of soup to make today, then you are in the right place. Today we are sharing over 60 (yes, 60!) of our best and most popular soup recipes including vegetarian soups, chicken soup for the soul, squash fall soups, meaty soups and chili, summery soups (tomato soup, anyone?), and Asian-style soups that are so much better than takeout.

Why We Love Homemade Soup

Soups are kind of a staple in our home for several reasons:

comfort food!
can be made a day or two ahead.
are usually one pot recipes.
can eat for lunch or dinner.
can serve casually at home on a rainy day or can dress it up with exquisite toppings when for a fancy dinner.

Our Best and Most Popular Soup Recipes

Minestrone soup is a hearty, healthy, nourishing, and delicious classic Italian soup, packed with vegetables and pasta simmered in a rich tomato broth. | aheadofthyme.com

Lemon asparagus soup with parmesan is the perfect spring soup -- smooth, light, fresh, and flavourful. It's customizable and can be served hot or cold. | aheadofthyme.com

Roasted Butternut Squash Soup. This easy, delicious, vegan roasted butternut squash soup sums up the taste of the holidays in one spoon. Rosemary, sage and thyme, need I say more? Serve with delicious crusty bread on the side.
Minestrone Soup. Minestrone soup is a hearty, healthy, nourishing, and delicious classic Italian soup, packed with vegetables and pasta simmered in a rich tomato broth. Serve it with Italian Breadsticks.
Lemon Asparagus Soup with Parmesan. Lemon asparagus soup with parmesan is the perfect spring soup -- smooth, light, fresh, and flavourful. It's customizable and can be served hot or cold. Serve with Sourdough Discard Crackers.
Chicken Noodle Soup. Homemade chicken noodle soup is classic, comforting, simple, quick, and easy to make at home. Plus, you can use leftover rotisserie chicken to save time.
Hamburger Soup with Macaroni. Hamburger soup with macaroni is a quick and easy weeknight dinner that's wholesome, filling, comforting and nutritious. Prep, cook and serve under an hour.

Hearty and creamy tortellini soup with sausage, spinach and kale is total comfort food in a bowl. Make this flavourful one pot meal in under 30 minutes. | aheadofthyme.com

Smooth, hearty and light, one pot lemon chicken orzo soup is pure comfort in a bowl. This family favourite is like chicken noodle soup with a major upgrade. | aheadofthyme.com

Creamy Tortellini Soup with Sausage. Hearty and creamy tortellini soup with sausage, spinach and kale is total comfort food in a bowl. Make this flavourful one pot meal in under 30 minutes.
Lemon Chicken Orzo Soup. Smooth, hearty and light, one pot lemon chicken orzo soup is pure comfort in a bowl. This family favourite is like chicken noodle soup with a major upgrade.
Creamy Mexican Corn Soup. This vegetarian, hearty and filling, creamy Mexican corn soup is dense, bright, and full of flavour! It has all the warm and cozy vibes written all over it. Serve it with our favorite delicious Mexican dishes.
Creamy Vegan Ramen. Creamy vegan ramen is delicious, flavorful, and healthy comfort food, packed with nutrients that will give you an immunity boost. Ready in just 30 minutes!
French Onion Soup. Cozy up with a warm, cheesy bowl of classic French onion soup, made with caramelized onions in a rich broth and topped with French bread and melty cheese.

Hearty Vegetarian Soups for Dinner

Indian-inspired, creamy coconut curry lentil soup is an easy and simple 30-minute pantry meal that is packed with spices for maximum flavour. | aheadofthyme.com

Wholesome hearty vegetarian mushroom barley soup is healthy, filling, and so delicious. This one pot meal is easy to make with just 10 minutes of prep. | aheadofthyme.com

Coconut Curry Lentil Soup. Indian-inspired, vegan, creamy coconut curry lentil soup is an easy and simple 30-minute pantry meal that is packed with spices for maximum flavour. Serve it as a soup or as a curry over some Coconut Rice.
Vegetarian Mushroom Barley Soup. Wholesome hearty vegetarian mushroom barley soup is healthy, filling, and so delicious. This one pot meal is easy to make with just 10 minutes of prep.
Vegetable Soup. Vegetable Soup is a hearty, vegan soup that is delicious, flavorful, and easy to make. It's loaded with all kinds of veggies in a savory broth.
Vegetarian Peanut Miso Ramen. Vegetarian peanut miso ramen with a creamy vegan soup base, is topped with noodles, vegetables, and a perfect soft-boiled egg. Make it in just 20 minutes.
Broccoli Cheese Soup. Broccoli cheese soup is creamy, cozy, and delicious simmered in a buttery cheesy broth for the perfect blend of textures and flavors - comfort food goals.
Borscht (Beet Soup). Ukrainian borscht soup is a vegan beet soup made with red beets and vegetables. It's nutritious, flavorful, delicious, easy to make, and freezer-friendly.
Potato Corn Chowder. Potato Corn Chowder is rich, creamy, hearty, and delicious. Made with simple ingredients in 35 minutes, this vegetarian soup is perfect for a quick meal.
White Bean Soup with Kale. White Bean Soup with Kale is a hearty and nourishing one-pot meal that is flavorful and easy. Make this healthy soup in 30 minutes using simple ingredients.
Alphabet Soup. Homemade Alphabet Soup will quickly become a family favorite with its hearty vegetables and fun alphabet noodles. It's quick and easy to make in 30 minutes.

Chicken (or Turkey) Soup for the Soul Recipes

Hearty chicken tortilla soup is a delicious, wholesome and filling soup that you can make in about 30 minutes, packed with classic Mexican flavours. | aheadofthyme.com

Wholesome hearty one pot leftover turkey wild rice soup is the most comforting way to use leftover turkey from Thanksgiving turkey dinner. So easy to make. | aheadofthyme.com

Chicken Tortilla Soup. Hearty chicken tortilla soup is a delicious, wholesome and filling soup that you can make in about 30 minutes, packed with classic Mexican flavours.
Turkey Wild Rice Soup. Wholesome hearty one pot leftover turkey wild rice soup can be adapted easily for chicken instead of turkey. It's the most comforting way to use any leftover chicken or a store-bought rotisserie chicken.
White Chicken Chili. White chicken chili is an easy and delicious one pot meal made with shredded chicken, hearty veggies, and a creamy broth that's loaded with flavor.
Chicken and Rice Soup. Chicken and rice soup is delicious, warm, cozy, and comforting feel-good meal that can warm you up on a chilly day. Easy to make in one pot.
White Chicken Lasagna Soup. White chicken lasagna soup is a thick and creamy soup version of this classic Italian dish. It's quick and easy to make in just 30 minutes.
Chicken Pot Pie Soup. Chicken Pot Pie Soup has all the classic flavors of chicken pot pie, but in a hearty soup form with tender chicken, veggies, and a rich creamy broth.

Satisfy your ramen cravings with healthy miso ramen with chicken from the comfort of your own home. Weeknight dinners have never been tastier! | aheadofthyme.com

Warm and cozy, creamy turkey orzo soup is wholesome, hearty, filling, and flavourful. Make this delicious one pot meal with leftover turkey in 30 minutes. | aheadofthyme.com

Healthy Miso Ramen with Chicken. It doesn't get any more cozier than a healthy miso ramen soup with chicken from the comfort of your own home. The vegan miso broth is what this ramen is all about. Seriously, weeknight dinners have never been tastier!
Chicken Potato Soup. Chicken Potato Soup is cozy, hearty, and delicious - loaded with chicken, potatoes, veggies, and greens simmered in a creamy broth. Ready in 40 minutes.
Creamy Turkey Orzo Soup. Warm and cozy, creamy turkey orzo soup is wholesome, hearty, filling, and flavorful. Make this delicious one pot meal using a rotisserie chicken instead in just 30 minutes.
Turkey Potato Chowder. Leftover turkey potato chowder is a creamy, savory, and delicious soup that is loaded with holiday leftovers. Quick and easy, ready in under 30 minutes.
Creamy Turkey Gnocchi Soup. Creamy turkey gnocchi soup is the ultimate comfort food - creamy, rich, and delicious, made with good carbs, clean protein, and veggies in 25 minutes.

Butternut Squash + Pumpkin Soup for Cozy Fall Vibes

Creamy roasted butternut squash and cauliflower soup has all the fall feels and is vegan and gluten-free. Plus, it's super easy to make in a sheet pan. | aheadofthyme.com

This easy, delicious, vegan roasted butternut squash soup sums up the taste of the holidays in one spoon. Rosemary, sage and thyme, need I say more? | aheadofthyme.com

Pumpkin Soup. This Pumpkin Soup is perfectly smooth and creamy with aromatic vegetables and warm spices. Make it this fall from start to finish in about 30 minutes!
Roasted Butternut and Cauliflower Soup. Creamy roasted butternut squash and cauliflower soup has all the fall soup feels and is vegan and gluten-free. Plus, it's super easy to make in a sheet pan and then puree. Serve it with some quick and easy Green Onion Dinner Rolls or Skillet Dinner Rolls.
30-Minute Butternut Squash Soup. Quick and easy 30-minute butternut squash soup is simple yet packed with flavour, is naturally vegan and gluten-free, and can be made ahead of time. Serve it alongside some Rosemary Garlic Focaccia Bread or Cornbread Muffins for dipping.
Instant Pot Butternut Squash Soup. Instant pot butternut squash soup is the perfect fall dish to cook in your pressure cooker - warm, cozy, comforting, and creamy. Make in 15 minutes.
Butternut Squash and Apple Soup with Toasted Croutons. Change up your butternut squash soup game with butternut squash and apple soup with toasted croutons. It's got sweetness from apple and carrots, a kick from onions and curry powder, and it's just all around comfort food… without the guilt!
Coconut Curry Pumpkin Soup. Coconut curry pumpkin soup is a bowl of comfort with a kick. This soup comes together in less than 30 minutes using just a handful of ingredients with minimal prep.
Creamy Pumpkin and Corn Chowder. If you haven't had this combo of flavours together, then you are in for a real treat. Creamy pumpkin and corn chowder is ready in under 30 minutes. It's the perfect fall vegetarian and gluten-free weeknight dinner. Serve it with a winter kale salad on the side.
Carrot Pumpkin Soup. Bursting with flavour, this comforting, vegetarian carrot pumpkin soup is wholesome, nutritious and perfect to feed a whole family on a lazy fall night.
Acorn Squash Soup. Roasted Acorn Squash Soup is smooth and velvety, packed with veggies, and loaded with fall flavor. Serve for a cozy lunch, dinner, or on Thanksgiving.

Hearty Meaty Soup and Chili

Hearty beef cabbage barley soup is wholesome, filling and flavourful. This one pot meal can be made ahead and is freezer-friendly. Prep it in 10 minutes. | aheadofthyme.com

Creamy ham and potato soup is hearty, filling, and so flavourful. This warm and cozy one pot meal is the easiest weeknight meal to make in just 25 minutes. | aheadofthyme.com

Beef Cabbage Barley Soup. Hearty beef cabbage barley soup is wholesome, filling and flavourful. This one pot meal can be made ahead and is freezer-friendly. Prep it in 10 minutes.
Creamy Ham and Potato Soup. Creamy ham and potato soup is hearty, filling, and so flavourful. This warm and cozy one pot meal is the easiest weeknight meal to make in just 25 minutes.
Beef Taco Soup. Beef taco soup is a delicious take on tacos, transforming it into a hearty, wholesome, filling soup topped with all the taco fixings. Ready in 30 minutes.
Split Pea Soup. Classic split pea soup is a wholesome, filling, and delicious one pot meal that will warm you up. It's hearty, flavorful, and is loaded with nutrients.
Beef Wild Rice Soup. Creamy beef wild rice soup is savory, flavorful, and delicious, packed with vegetables and beef flank steak (or leftover roast beef!), and freezes well.
Lasagna Soup. Lasagna soup is a twist on a classic Italian recipe with all the same delicious comforting flavors in the form of a hearty one pot soup.
Pot Roast Soup. This easy Pot Roast Soup is made in 30 minutes with leftover beef and veggies simmered in broth. It's hearty, flavorful, and nourishing comfort food.
Slow Cooker Beef Chili. Hearty slow cooker beef chili is an easy, comforting, low-maintenance dinner in fall and winter months. It's a family favourite crockpot chili.
Ground Turkey Soup. Ground Turkey Soup is hearty, nourishing, and healthy. Loaded with protein and veggies, this Italian soup is packed with flavor and is super filling.

Silky and Smooth Vegetarian Soup

One pot sweet potato soup is super silky, creamy and vegan, and packed with fall flavours. Make this quick and easy fall and winter soup in 30 minutes. | aheadofthyme.com

Creamy artichoke soup is rich, healthy, delicious, easy to make, and freezer-friendly. This vegetarian soup is loaded with artichokes, leeks, and potatoes. | aheadofthyme.com

Sweet Potato Soup. One pot sweet potato soup is super silky, creamy and vegan, and packed with fall flavours. Make this quick and easy fall and winter soup in 30 minutes. Serve with some Rosemary Cornbread or Pumpkin Dinner Rolls on the side.
Artichoke Soup. Creamy artichoke soup is rich, healthy, delicious, easy to make, and freezer-friendly. This vegetarian soup is loaded with artichokes, leeks, and potatoes.
Cream of Mushroom Soup. Cream of mushroom soup is thick, creamy, and comforting. This delicious one pot soup is easy to make in 45 minutes, freezer-friendly, and reheats well.
Creamy Cauliflower and Garlic Soup. A handful of ingredients and a few simple steps makes creamy cauliflower and garlic soup one of the easiest and tastiest soups ever.
Cheesy Potato Soup. Cheesy Potato Soup is creamy, delicious, and comforting. This recipe takes everyday ingredients and transforms them in 30 minutes to a rich, luscious soup.

Roasted carrot and ginger soup is rich, velvety, creamy, flavorful, and delicious. This healthy vegetarian soup is quick and easy to make in 30 minutes. | aheadofthyme.com

Delicious and flavourful, light cream of broccoli soup is a silky smooth, creamy, and thick soup made healthier with no cream. Make it in under 25 minutes. | aheadofthyme.com

Roasted Carrot and Ginger Soup. Smooth, rich and velvety roasted carrot and ginger soup is the perfect vegetarian soup -- flavourful, healthy, and super easy to make in about 30 minutes. Serve it with small batch sourdough bread.
Light Cream of Broccoli Soup. Delicious and flavourful, light cream of broccoli soup is a silky smooth, creamy, and thick soup made healthier with no cream. Make it in under 25 minutes.
Mashed Potato Soup. Mashed potato soup is one of the best ways to use up leftover mashed potatoes. It's creamy, cheesy, delicious, and ready in under 30 minutes.
Pinto Bean Soup (Sopa Tarasca). Spice up your weeknight dinners with Mexican Pinto Bean Soup (Sopa Tarasca) made with creamy pinto beans, spicy chipotle, and a tomato broth in 30 minutes.
Slow Cooker Loaded Baked Potato Soup. Nothing says comfort food like a bowl of slow cooker loaded baked potato soup topped with cheddar cheese, crumbled bacon and green onions. Literally throw your ingredients into the slow cooker and come back to a fully cooked soup a few hours later.

Summer and Spring Soups with Fresh Flavors

Homemade tomato basil soup is comforting, rich, and smooth. This cozy soup is easy, flavourful, and nourishing, making it so much better than canned. | aheadofthyme.com

Creamless cream of asparagus soup is healthy, delicious, smooth, creamy, quick and easy to make. A perfect spring soup for a last minute lunch or dinner. | aheadofthyme.com

Tomato Basil Soup. Homemade tomato basil soup is comforting, rich, and smooth. This cozy soup is easy, flavourful, and nourishing, making it so much better than canned.
Creamless Cream of Asparagus Soup. Take advantage of in-season asparagus this spring and savour its flavour in a delicious and smooth, creamless cream of asparagus soup.
Lobster Bisque. Homemade lobster bisque is rich and creamy, loaded with seafood flavor, and delicious. Serve this quick and easy soup with soft bread for lunch or dinner.
Creamy Tomato Potato Soup. Make this silky smooth and creamy tomato potato soup in under 25 minutes. This gluten-free vegan soup is healthy and filling and the easiest weeknight meal.
Roasted Red Pepper and Tomato Soup. Roasted red pepper and tomato soup is silky smooth, incredibly flavorful and delicious, and easy to make. This vegan soup is healthy and nutritious too.
Spinach and Green Pea Soup. The greenest and most vibrant spinach and green pea soup is extremely healthy, nutrient-dense and packed with flavour. Make a pot of this soup today.

Asian-Style Soups that are Better than Takeout

Chinese hot pot at home is a warm, comforting social meal to enjoy with family or a small group of friends. Delicious, easy to prepare, and customizable. | aheadofthyme.com

Put down that cup of instant noodles and make fresh, quick and easy vegetarian ramen in 15 minutes with fresh vegetables, noodles and authentic flavours. | aheadofthyme.com

Chinese Hot Pot at Home. Chinese hot pot at home is a warm, comforting social meal to enjoy with family or a small group of friends for Chinese New Year. It's delicious, easy to prepare, and customizable.
Creamy Vegan Ramen. Creamy vegan ramen is delicious, flavorful, and healthy comfort food, packed with nutrients that will give you an immunity boost. Ready in just 30 minutes!
Quick and Easy Vegetarian Ramen. Put down that cup of instant noodles and make fresh, quick and easy vegetarian ramen in 15 minutes with fresh vegetables, noodles and authentic flavours. You might never go back to packaged ramen again.
Creamy Chinese-Style Borscht Soup. Creamy and hearty Chinese-style borscht soup is loaded with carrots, potatoes, cabbage, and ham AND is both gluten-free and dairy-free. Serve it with Green Onion Dinner Rolls
Coconut Curry Ramen. This Coconut Curry Ramen is creamy, rich, comforting, and delicious, with a perfect blend of mouthwatering textures and flavors and ready in 25 minutes.

This gluten-free, one pot Thai red curry noodle soup is so flavourful and packed with shrimp, vermicelli rice noodles, fresh herbs, lime juice + fish sauce. | aheadofthyme.com

This easy, better than take-out, 10-minute Shanghai style wonton soup is the perfect soup to make for one person and is packed with classic Asian flavours. | aheadofthyme.com

One Pot Thai Red Curry Noodle Soup. This gluten-free, one pot Thai red curry noodle soup is so flavourful and packed with shrimp, vermicelli rice noodles, fresh herbs, lime juice + fish sauce.
Shanghai Style Wonton Soup. This easy, better than takeout, 10-minute Shanghai style wonton soup is the perfect soup to make for one person and is packed with classic Asian flavours.
Slow Cooker Asian Beef Noodle Soup. An easy weeknight dinner option, this hearty and oily slow cooker Asian beef noodle soup is packed with beef chunks, vegetables, noodles, and Asian spices and flavours.
10-Minute Wonton Soup. Easy 10-Minute Wonton Soup: Learn how to make easy 10-minute wonton soup, using just a handful of delicious ingredients.

How to Serve Soup

You can serve almost any of these best soup recipes with a fresh salad on the side and some crusty bread for some major dipping and dunking. Some of my favorite bread to serve include:

How to Store and Freeze Soup

Store any of these soup recipes (except for the ramen) can easily be made ahead and stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. For ramen, I recommend only serving it fresh as the noodles will start to disintegrate if stored for more than a day.

To make any of these soups ahead of time, you can also just prep the ingredients in advance. That can mean chopping up vegetables or mixing ingredients together and storing until ready to cook. Store all the prepared ingredients in airtight containers in the refrigerator.

Did You Make Any of These Soup Recipes?

Please leave a comment and rating below, and let me know what you thought of this round up of the best soup recipes. Be sure to snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.

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Rice Croutons

Rice croutons are a delicious, crunchy, and chewy homemade snack that has the same texture as the best part of rice - the crispy bottom of the pot. Seasoned with Parmesan cheese, garlic powder, and an Italian seasoning blend, they contain the flavor of classic croutons with a twist. Since they are made with rice, they're completely gluten free! Enjoy them by the handfuls or top them on salads and soups. Either way, one batch is never enough. This stuff goes quick!

Why You'll Love Rice Croutons

Perfect crunchy texture. Frying these rice croutons is extremely satisfying to watch, and they're even more satisfying when you bite into one. When you make crispy rice croutons, the crunchy texture is just perfect. They are basically just like the crispy rice bits that are stuck at the bottom of the pot - aka. the best part.
Versatile seasoning. For these rice croutons, we use Italian seasoning, garlic, and Parmesan-an incredibly versatile seasoning blend that works with nearly any salad and soup. But, you can also get creative with your seasonings. Try teriyaki rice croutons, everything bagel croutons, or buffalo croutons!
Shape them any way you'd like. Rice croutons are so fun to make because you can shape them any way that you would like. We kept things traditional with small bite-size square croutons, but you can press them into silicone molds before freezing or use special mini cookie cutters after freezing to make unique shapes.
Make ahead and freezer-friendly. These rice croutons freeze really well, so you can prep and make ahead a big batch or two and store them for months before frying or after frying. If storing before frying, just fry up fresh rice croutons whenever you want them.

Gluten-free rice croutons are a delicious, crunchy, and chewy homemade snack with the same texture as the best part of rice — the crispy bottom of the pot! | aheadofthyme.com

Ingredients and Substitutions

To make these easy rice croutons, you will need this following ingredients (full quantities in the recipe card below):

rice - I used long grain basmati rice, but any kind of white rice will work.
water
vegetable oil - for frying.
Parmesan cheese
Italian seasoning - you can also substitute this with dried oregano.
garlic powder

You will also need measuring cups and spoons, a rice cooker (or cooking pot), immersion blender or food processor, saucepan, and a mixing bowl.

How to Customize

If Italian isn't your style, substitute with whatever seasoning blend that you like. Try adding:

teriyaki sauce and sesame seeds
cilantro and lime
buffalo sauce
jerk chicken rub
Korean BBQ
cinnamon sugar
lemon pepper
chili or taco seasoning blend
everything bagel seasoning

How to Make the Best Rice Croutons

Prepare the rice. Cook the rice with water in a rice cooker or cooking pot as per package directions. Remove half of the hot cooked rice and place into a medium mixing bowl. Use an immersion blender to puree it into a smooth and sticky paste. You can also use a food processor to blend it. Stir in remaining rice and mix to combine.

Freeze. Wrap the rice mixture in plastic cling wrap and smooth it out into an approximate 8-inch square. Freeze for 1 hour or until firm enough to slice.
Shape. Unwrap the rice and cut it with a knife into small 1x1.5-inch rectangles.

Cook. Add oil to a saucepan until it is about ½-inch thick. Heat oil over medium heat and fry the rice croutons in 3-4 batches until golden brown and crisp. Remove croutons with a slotted spoon and place on a paper towel lined plate. Let it sit for a minute before tossing in seasoning.

Season. In a medium mixing bowl, combine Parmesan, Italian seasoning, and garlic powder. Toss in croutons while hot (after a minute of removing from the pan). Enjoy with salads, soups, as a side or as a snack on the go.

Storing Instructions

How to store: Let rice croutons cool to room temperature. Then, place in an airtight container or ziploc bag. You want as little air as possible in the bag. Keep at room temperature for up to 24 hours or in the fridge for 5-10 days. Croutons without perishable foods like cheese or butter will last longer at room temperature.
How to freeze: Store cooled croutons in an airtight container or freezer bag and freeze for up to 3 months.

More Rice Recipes

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Minestrone Soup

Minestrone soup is hearty, healthy, nourishing, and delicious. This classic Italian soup is packed with vegetables like carrots, celery, zucchini, and green beans, and is simmered in a rich tomato broth with white kidney beans and pasta. It's quick and easy to make in one pot and freezer-friendly! Serve this vegan and vegetarian soup on cooler days for lunch or dinner with crusty bread and a side salad.

Why You'll Love Minestrone Soup

It's healthy and nourishing. With all the vegetables that are packed into this minestrone soup, you get two major perks: (a) tons of nutrients including fiber, vitamins, and minerals, and (b) delicious, rich flavor that comes together when combined. Plus, this soup is vegetarian, vegan, and can be made gluten-free if you use gluten-free pasta.
The delicious broth. The highlight of any soup is the quality of the broth, and this minestrone soup passes the test. Made rich with tomato sauce, fresh tomatoes, and water (you don't even need vegetable broth!), the broth comes out a deep red color with so much flavor and warmth.
Easy to make and freezer-friendly. This soup is quick and easy to make in one pot and freezes well for up to 3 months. It's a great for a quick and frozen meal when you don't have time to whip up dinner. It's also great to make when entertaining on a chilly fall day when you want to make something cozy and delicious but without a lot of effort.

Ingredients and Substitutions

To make this homemade minestrone soup, you will need the following ingredients (full quantities in recipe card below):

olive oil
vegetables - onion, carrots, celery, zucchini, and green beans.
broth - made with fresh tomatoes, tomato sauce, and water. You can also substitute the water with vegetable broth for extra flavor.
seasoning - Italian seasoning and salt. If using vegetable broth instead of water, then cut the salt by half, and seasoned to taste.
protein - white kidney beans (Cannellini beans).
pasta - I used shell pasta but any small shape works. Try it with elbow pasta, shellbow, or rotini.
toppings - top the soup with fresh parsley or Parmesan cheese if desired (optional).

When it comes to minestrone soup, the more veggies you want to add, the better it will be. That's right, this soup is totally customizable. Consider adding or substituting your favorite fresh vegetables such as: potatoes, asparagus, eggplant, squash, or spinach. You can even add in ground beef or turkey for extra protein (sauté it with the onions and veggies).

How To Make the Best Minestrone Soup

Sauté aromatics. Heat oil in a large stockpot or 4-quart Dutch oven for 2 minutes over medium-high heat until the hot oil sizzles. Add onion, carrot, celery, and zucchini. Sauté until tender, about 6-8 minutes. Season with salt and Italian seasoning and stir well to combine.
Add ingredients. Add tomatoes, tomato sauce, green beans, and white beans. Cover the lid and lower the heat to medium. Bring the mixture to a simmer and stir occasionally, about 10-15 minutes.
Cook the pasta. Add water and shell pasta. Continue to cook covered for another 10 minutes until pasta is cooked to al dente. Stir occasionally to ensure pasta doesn't stick to the bottom of the pot.
Serve. Garnish with parsley and shaved Parmesan cheese if desired.

Instant Pot Minestrone Soup

To make this easy minestrone soup in the pressure cooker instead:

Turn on the Sauté function on high on the Instant Pot. Add oil and heat until the hot oil sizzles, about 1 minute Add onion, carrot, celery and zucchini. Sauté until fragrant, 2-3 minutes. Season with salt and Italian seasoning. Add tomatoes, tomato sauce, green beans, white beans, shell pasta and water.
Seal the lid and turn the steam release knob to SEAL position. Pressure cook for 5 minutes until pasta turns al dente. Once the time is up, quick release the remaining pressure by turning the steam release valve to the venting position.
Season with salt and pepper to taste. Garnish with parsley and serve warm.

How to Serve

Serve this warm and cozy minestrone soup with some crusty bread for major dipping and dunking, and a side salad. My favorites to pair with this are:

Storing and Freezing Instructions

How to store: Store leftover minestrone soup in an airtight container in the refrigerator for up to 5 days.
How to freeze: Minestrone soup is best frozen without the pasta. So if you are planning to make a big batch for the freezer, make it without the pasta. Then cook the pasta separately and add it in when reheating. You can still freeze the soup with the noodles but they will become mushy. Freeze in an airtight container for up to 3 months.
How to reheat: Reheat on the stove over medium-low heat for 5-10 minutes until warmed through. You may have to add a splash of water to thin out the soup if it has thickened too much when storing. If frozen, allow the soup to thaw first and then reheat.
How to thaw: Thaw frozen soup in the refrigerator overnight or on the kitchen counter at room temperature for a few hours. If you're in a rush, run warm water over the container or freezer bag to loosen the soup. Then, reheat in a saucepan.

More Soup Recipes

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Shakshuka

Shakshuka is a one-pan meal with a savory and saucy tomato-vegetable base and eggs cooked to perfection on top. This quick and easy vegetarian dish is flavorful and well seasoned with an assortment of Middle Eastern spices including cumin, garlic, and paprika. Serve it with a sprinkle of feta and fresh parsley on top and a side of pita bread or any crusty bread for major dipping and scooping. Shakshouka makes for an amazing breakfast, brunch, lunch, or as a breakfast-for-dinner meal.

Why You'll Love Shakshuka

You can eat it with pita bread or on its own. Do I need to say more? The best foods (like Tzatziki Sauce and Hummus dips) are eaten with warm toasty Pita Bread-and this Middle Eastern classic is no exception. But, shakshuka also tastes amazing on its own!
It has a balance of flavors like no other. Shakshuka is its own unique dish, but it's comparable to a blend between a vegetable stew and a thick curry. With onions, peppers, garlic, paprika, cumin, tomatoes, and feta cheese, the balanced savory flavors in this shakshuka dance around over-easy eggs.
You can feel confident in what you eat. This shakshuka recipe consists of fresh vegetables, perfectly poached eggs, and a dash of cheese. The only processed ingredients you need are oil and tomato sauce. So, you can feel good knowing that you're eating clean wholesome food.

Ingredients and Substitutions

To make this delicious homemade shakshuka, you will need the following ingredients (full quantities in recipe card below):

vegetable oil - I used avocado oil, but any oil works. You could also try grapeseed oil or coconut oil.
onion
red bell pepper - feel free to substitute with yellow or orange bell peppers too.
garlic
tomatoes + tomato sauce - I love the flavor from using fresh tomatoes, especially when they are in season. You could make this recipe even easier, by using whole, peeled, canned tomatoes instead. Simply break them up in the pan while cooking.
eggs
seasoning - paprika, cumin, salt, and pepper.
feta cheese - optional, for serving.
parsley - optional, for serving.

You will also need measuring cups and spoons and a large skillet. I used my cast-iron skillet.

How to Make the Best Shakshuka

Sauté aromatics. Heat oil in a large skillet for 2 minutes over medium-high heat until the hot oil sizzles. Add onion and bell pepper, and sauté until fragrant and soft, about 3 minutes.
Add seasoning. Stir in garlic, paprika and cumin. Mix well and cook until fragrant, about 1 minute.
Add sauce and simmer. Add tomatoes and tomato sauce. Stir occasionally and bring the mixture to a simmer over medium heat. Season with salt and pepper and let the sauce simmer for 7-10 minutes.
Add eggs. Gently crack each egg into the same skillet over the tomato sauce mixture, spaced evenly apart. Cover the lid and cook until the eggs are set to your desired doneness, about 6-8 minutes.
Serve. Serve with feta cheese and garnish with parsley (if desired).

Recipe Tips and Tricks

How to serve: Native to North Africa and the Middle East, shakshuka can be eaten at any time of the day. Don't limit yourself to only eating this delicious meal for breakfast. It's a great nutritious option for lunch or for a vegetarian dinner with a side of crusty bread for dipping..
How to store: Carefully plate any leftovers into an airtight container. Shakshuka will last for 3-4 days, but the poached eggs yolks may not taste as good after a day.
How to reheat: You can reheat leftover shakshuka on the stovetop over medium-low heat for 5 minutes until warmed through. If it has been more than a day, I would suggest just warming up the tomato blend of the shakshuka in a pan and cook up a fresh egg or two on the side.

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Homemade Applesauce

Homemade applesauce is a quick and easy treat that we start craving every fall. This simple recipe requires just 3 ingredients to make and very little time and effort. Serve it as a healthy snack or dessert, either hot or cold. It's kid-friendly and a totally great way to get in some extra nutrients. So take advantage of apple season and make a big batch because applesauce is easy to make ahead well and is freezer-friendly!

Why You'll Love Homemade Applesauce

It contains your daily servings of fruit. This homemade applesauce makes about four servings but contains nine servings of fruit. That means you can get your daily dose of fruit (which is two servings, by the way) in just one serving of this healthy sweet snack!
So much better and healthier than storebought. Homemade applesauce is loaded with apples that contain potassium, fiber, and vitamins A, E, B1, B2, B6, C, and K-which are important for your body to, well, function. But many store-bought versions are loaded with preservatives, filler ingredients, and lots of sugar, making it not so healthy. By making applesauce from scratch you avoid these kind of ingredients.
It's a great way to get rid of leftover apples. Buying those big bags of apples is cheaper than buying them individually. But sometimes when you buy in bulk, you end up with too many apples than you can eat before they start going bad. Homemade apple sauce is my favorite way to use up extra apples.

Ingredients and Substitutions

To make this easy homemade applesauce, you will need the following ingredients (full quantities in recipe card below):

apples
water
ground cinnamon
brown sugar - optional, for a sweetened version.

You will also need: measuring cups and spoons, medium saucepan, and an immersion blender or stand-up blender. A potato masher or a fork will also work.

How to Make the Homemade Applesauce:

Add ingredients. Combine apples, water, cinnamon, and brown sugar (if using) into a medium saucepan and bring to a boil over high heat.
Simmer. Reduce the heat to low, cover, and simmer for 15-20 minutes, until apples are soft and tender.
Purée the sauce. Purée the applesauce using an immersion blender directly in the saucepan, or transfer the sauce mixture to a stand-up blender and purée until smooth, about one minute. For a chunkier consistency, mash the apples using a potato masher or fork instead.
Serve. Serve warm or chilled.

How to Serve

There are so many different ways to serve applesauce. The most common is by just grabbing a spoon and enjoying it on its own. Some other ways to enjoy it are:

serve it with Vanilla Ice Cream
stir it into Yogurt
top it with granola. Try Cinnamon Apple Granola, Pumpkin Pie Granola, or Coconut Maple Walnut Granola.
serve it on meats like Roast Chicken or Roast Pork.

Recipe Tips and Tricks

How to store: Store homemade applesauce in an airtight container or mason jar in the refrigerator for up to 10 days. You can also freeze it for up to 3 months.
How to reheat: If you choose to serve applesauce warm, you can easily reheat it on the stovetop over medium-low heat for 5-10 minutes until warmed through.
How to customize: Classic applesauce is made with cinnamon and brown sugar, but there's a lot more you can add to totally customize it and create a new flavor. Consider adding strawberries for strawberry applesauce, peaches for peach ginger applesauce, or blueberries for blueberry vanilla applesauce.

More Apple Dessert Recipes

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Tomato Basil Soup

Homemade tomato basil soup is comforting, rich, and smooth. This cozy soup is packed with vibrant tomatoes and fresh basil which adds amazing flavor that rivals what you can order at a restaurant. Plus, it's loaded with nutrients making it so much better than the canned store-bought version -- healthier, easy to make, and freezer-friendly.

Why You'll Love Tomato Basil Soup

Tomatoes are basically Italian medicine. Okay, medicine might be a stretch. But whoever said an apple a day keeps the doctor away just hadn't discovered the glory of Roma tomatoes yet. They have antioxidants, vitamins, and minerals that support heart health and can reduce your risk for cancer!
It's fresh and cheap. I love tomato basil soup because it saves me money (homemade is always cheaper than from a restaurant), and it's better for me than buying the packaged, processed version in stores that usually contain refined sugar. It's a win-win.
Meal prep for a fast frozen dinner. Prepping and freezing meals is one of the best things you can do for your time, health, and sanity. This tomato basil soup freezes and reheats well, so make a bigger batch and can enjoy it on a rainy day when you don't have time to go grocery shopping.

Ingredients and Substitutions

To make this easy tomato basil soup, you will need the following ingredients (full quantities in recipe card below):

olive oil
onion
garlic
tomatoes - I prefer roma tomatoes in this recipe but you can substitute with any kind of tomatoes.
tomato sauce - you can also substitute this for crushed tomatoes.
basil
Italian seasoning
salt and pepper
vegetable broth - we used vegetable broth to keep the recipe vegan, but you can easily substitute it for chicken broth.
Parmesan cheese - optional for serving.

You will also need: measuring cups and spoons, large pot or Dutch oven, and a blender or immersion blender. A food processor will also work.

How to Make the Best Tomato Basil Soup

Sauté aromatics. Heat oil in a large pot or Dutch oven for 2 minutes over medium-high heat until the hot oil is shimmering hot. Add onion and garlic. Sauté until tender, about 3-4 minutes.
Add ingredients. Add fresh tomatoes, tomato sauce, and basil. Stir in the remaining seasoning (Italian seasoning, salt, and pepper). Reduce heat to medium and cook until tomatoes soften, about 6-8 minutes
Add broth and simmer. Pour in broth, cover the lid, and turn the heat down to low. Allow the soup to simmer over low heat for 5 minutes.
Puree the soup. Turn off the heat and puree the soup. For a smoother texture, transfer the soup into a blender and puree in batches, or puree using an immersion blender directly in the pot. For a chunkier soup, use a potato masher or fork and mash until desired consistency is achieved.
Serve. Serve with some Parmesan cheese, feta cheese, and a side of breadsticks or Grilled Cheese Roll Ups (if desired).

Recipe Tips and Tricks

How to blend hot soup: The easiest way to blend hot soup is with an immersion blender. You just stick it directly into the pot and blend. You can also scoop the soup into a stand-up blender with a ladle or measuring cup. Be careful when you blend as the heat will build up pressure in the blender. Depending on your blender, you may have to ensure it has some way to vent, but cover the hole with a paper or kitchen towel to prevent a splattering mess.
How to store: Store leftover soup in an airtight container in the refrigerator for up to 4-5 days.
How to freeze tomato soup: I highly recommend batching and freezing this recipe. I also suggest portioning out the soup into individual portions before freezing. I love using souper cubes to freeze the soup into portions and then transferring the frozen cups into a freezer bag or airtight container.
How to reheat: Reheat on the stove over medium-low heat for 5-10 minutes until warmed through. You may have to add a splash of water to thin out the soup if it has thickened too much when storing. If reheating from frozen, allow the soup to thaw first.

More Soup Recipes

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Grilled Cheese Roll Ups

Grilled cheese roll ups are exactly what they sound like: a fun twist on a classic grilled cheese that gives you a hot handheld lunch to enjoy on its own or with a bowl or hot soup. Ready in under 15 minutes, these grilled cheese roll ups are the perfect kid-friendly lunch for back to school, as a last-minute meal on those weekdays when dinner escapes you, or as a midnight snack. Either way, these are a crowd favorite that will satisfy your cheesy cravings no matter what.

Why You'll Love Grilled Cheese Roll Ups

Fun and kid-friendly. Grilled cheese is always a crowd pleaser when you need an easy lunch at home. Turning them into roll ups is a new and fun way to make them, and one that the kids absolutely love. Similar to mozzarella sticks, these roll ups will hit that sweet spot when you're craving something cheesy and gooey.
Quick and easy. When the hunger starts to set in, last-minute meals can be lifesavers. I love these grilled cheese roll ups because they are easy to make with just 3 simple ingredients and they're ready to eat in less than 15 minutes.
Great for dipping. Pairing these grilled cheese roll ups with a hot bowl of tomato soup is a no-brainer. There is seriously nothing more comforting that dipping a cheesy roll up into a warm bowl of soup.

Ingredients and Substitutions

To make these easy and kid-friendly grilled cheese roll ups, you will need the following three ingredients:

cheddar cheese slices - feel free to use yellow cheddar, white cheddar, or marble. You can also substitute with your favorite sliced cheese like havarti, pepper jack, provolone, or mozzarella.
white toast bread - use a plain white sandwich bread. They are the easiest to roll and shape. We tested this with sourdough bread and it was much harder to keep the rolls together, but still delicious.
butter

How to Make the Best Grilled Cheese Roll Ups

First, assemble. Remove the crust from the bread and use a rolling pin to roll it out to ¼-inch thick. Place a slice of cheddar cheese into the center of the bread and roll it up tightly.

Then, cook. Melt butter in a large skillet over medium heat and place grilled cheese roll ups on top and cook until all sides are crispy and golden brown, about 3-4 minutes. You may have to cook in 2 batches. Transfer onto a plate lined with paper towel to absorb any excess butter. Serve warm.

Recipe Tips and Tricks

No rolling pin: If you don't have a rolling pin at home, you can improvise with a sturdy cup or glass. You can even try to flatten the bread with the palm of your hands.
How to store: Grilled cheese roll ups are best eaten fresh, but they will last in the refrigerator for up to three days. Store them in an airtight container.
How to reheat: Reheat the roll ups in the same way that you cooked them on the stovetop, or pop them in a preheated 350 F oven or air fryer for 5-10 minutes until warmed through.

More Sandwich Recipes

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60+ Fall Dinner Ideas

When it comes to the best fall dinners, it's all about comfort food meals that are warm, cozy, and just good for the soul. So if you are wondering what fall dinner recipe to make on a chilly autumn night, then you have come to the right place. We have rounded up over 60 of the best easy fall dinner ideas including comforting casseroles, one pot weeknight dinners (give me all the stews and curries), quick chicken recipes, meat-centric meals (meatballs, anyone?), vegetarian fall dinners (stuffed squash, I'm looking at you!), hearty soups for dinner, and more!

Over 60 best easy fall dinner ideas including casseroles, one pot weeknight dinners, chicken and meat, vegetarian fall recipes, soups, stews, and curries. | aheadofthyme.com

Best Fall Dinners

Apple Cider Chicken with Butternut Squash

One of my favourite fall dinner recipes is quick, easy, one pan apple cider chicken with butternut squash, apples, and thyme, cooked in an apple cider sauce. Serve this fall meal in just 40 minutes. Don't forget some crusty bread to soak up all that juice.

Swedish Meatballs

Delicious, comforting homemade Swedish meatballs are seared and smothered in a creamy gravy sauce and taste so much better than IKEA meatballs. One of the best fall dinner ideas if you are looking for some comfort food.

Butternut Squash Mac and Cheese

Butternut squash mac and cheese is a flavorful and delicious fall twist on a classic, with a rich and creamy sauce that is secretly loaded with veggies.

One Pot Coconut Curry Beef Stew

Warm and cozy, easy one pot coconut curry beef stew is hearty yet creamy, packed with tender beef chunks, potatoes and carrots, and creamy coconut milk.

Cheesy Tortellini and Sausage Bake

Quick and easy, cheesy tortellini and sausage bake is a delicious 30-minute dinner packed with flavour. A family-favourite comfort food for busy weeknights.

Stuffed Butternut Squash with Wild Rice

Healthy, hearty and wholesome butternut squash with wild rice and mushrooms is an easy cozy vegetarian dinner or side dish for fall. It's the best vegetarian fall dinner idea!

Healthy, hearty and wholesome butternut squash with wild rice and mushrooms is an easy cozy vegetarian dinner or side dish for fall. The best comfort food. | aheadofthyme.com

One Pan Garlic Roasted Chicken and Baby Potatoes

One pan garlic roasted chicken and baby potatoes is an easy to make, delicious, and wholesome meal for the entire family. Prep this sheet pan in 10 minutes.

Homemade Hamburger Helper

Homemade hamburger helper is a family favorite but you can make a cheaper, healthier, and way tastier version at home, ready in just 30 minutes.

Skillet Shepherd's Pie

Skillet shepherd's pie is a savoury and hearty traditional comfort food. With flavourful beef and fluffy potatoes, this cozy meal it will warm you up.

Butternut Squash Curry with Chickpeas

Butternut squash curry with chickpeas is a rich hearty one pot meal that will satisfy your fall comfort food cravings. Great for weeknight family dinners.

Leftover Turkey Stuffed Peppers

Leftover turkey stuffed peppers are a nutritious, wholesome and healthy dinner that you can throw together easily and quickly. A total crowd-pleaser.

Apple Dijon Braised Chicken Thighs

Tender and juicy apple dijon braised chicken thighs with potatoes is juicy, tender and so succulent that it falls off the bone, yet so crispy outside. Serve with some bread to soak up all that juice. Try homemade ciabatta rolls or green onion dinner rolls.

Coconut Curry Ramen

This Coconut Curry Ramen is creamy, rich, comforting, and delicious, with a perfect blend of mouthwatering textures and flavors and ready in 25 minutes.

Butternut Squash Carbonara Pasta

If you like traditional carbonara, you are going to love creamy butternut squash carbonara pasta with Parmesan, bacon and sage.

Thai Turkey Meatballs in Coconut Curry

Thai turkey meatballs in coconut curry are the perfect weeknight dinner when you want something delicious, healthy, flavorful, and satisfying.

Chicken Pot Pie

Homemade chicken pot pie is loaded with a delicious, creamy, savory filling contained by a crispy, buttery, and flaky pie crust. It stores and freezes well.

Hamburger Soup with Macaroni

Hamburger soup with macaroni is a quick and easy weeknight dinner that's wholesome, filling, comforting and nutritious. Prep, cook and serve under an hour.

Casseroles are the Best Fall Comfort Food

Creamy White Chicken and Spinach Lasagna

Creamy white chicken and spinach lasagna with tender shredded chicken is the most comforting creamiest cheesiest white lasagna. Easy to make ahead & freeze.

Pasta Bake with Sausage (Baked Ziti)

Pasta bake with sausage (baked ziti) is a lazy day lasagna with layers of pasta tossed in a rich meat sauce, layered with mozzarella, and baked.

Chicken Enchiladas

Easy baked chicken enchiladas brings the taste of authentic Mexican food into your kitchen -- saucy, spicy, and savoury. Perfect for a Mexican fiesta on Cinco de Mayo.

Ham and Potatoes au Gratin

Easy creamy ham and potatoes au gratin is a great way to use leftover ham with tender sliced potatoes and a cheesy béchamel sauce. The best comfort food.

Easy Meat Lasagna

Classic easy meat lasagna is the ultimate Italian comfort food with layers of tender lasagna, meaty tomato sauce, cheese filling and melted cheese on top.

Turkey Tetrazzini with Spinach

Creamy turkey tetrazzini with spinach is a simple, easy and delicious pasta recipe that is comforting, creamy and cheesy. The recipe used turkey, but you can easily substitute it with leftover chicken or a storebought rotisserie chicken instead.

Lasagna Roll Ups

Lasagna roll ups are a twist on traditional lasagna. Lasagna noodles are filled with cheese and meat sauce and rolled up. Make ahead and freezer-friendly!

Baked Mac and Cheese

Classic baked mac and cheese is the ultimate comfort food - creamy, cheesy, and cozy, topped with a crunchy breadcrumb topping. It's quick and easy too.

Ground Turkey Pasta Bake

Ground turkey pasta bake is an easy yet impressive meal that is cozy, comforting, and satisfying. A family-friendly casserole dinner ready in 45 minutes.

One Pot Weeknight Dinners

White Chicken Chili

White chicken chili is an easy and delicious one pot meal made with shredded chicken, hearty veggies, and a creamy broth that's loaded with flavor.

Creamy Parmesan (No Wine) Risotto

Creamy Parmesan (No Wine) Risotto is a rich, creamy, and comforting classic Italian dish that may be intimidating but is actually quick and easy to make.

Slow Cooker Beef Chili

Hearty slow cooker beef chili is an easy, comforting, low-maintenance dinner in fall and winter months. It's a family favourite crockpot chili.

Indian Butter Chicken

Better than takeout, make easy Indian butter chicken in just 30 minutes, with a creamy tomato-based sauce, charred chicken, and incredible spice + flavour.

Stovetop Mac and Cheese with White Cheddar

Quick and easy, creamy stovetop mac and cheese with white cheddar is a delicious and comforting one pot 20-minute meal packed with three types of cheese.

Coconut Lamb Curry

Hearty coconut lamb curry is an easy one pot meal that is packed with flavour. Make it on the stovetop or in the slow cooker and freeze leftovers for later.

One Pot Spanish Chicken and Rice

Packed with flavour, real ingredients and vibrant colours, one pot Spanish chicken and rice is the perfect no fuss, no clean up weeknight meal.

Slow Cooker Korean Short Ribs

Slow cooker Korean short ribs deliver complex Asian flavours with little effort. Simply add your ingredients in the crockpot and let it cook dinner for you.

Vegetarian Chili

Easy one pot vegetarian chili is the perfect warm and cozy comfort meal - it's hearty, filling, wholesome, flavorful, delicious, and loaded with protein.

Winner Winner Chicken Dinner

Easy Chicken Parmesan (Parmigiana)

Easy chicken parmesan (parmigiana) with crispy breaded chicken, tomato sauce, and melted mozzarella and parmesan cheese. The best comfort chicken dinner.

Chicken Marsala

Chicken marsala in creamy mushroom sauce is a quick and easy 30-minute chicken dinner that is pure comfort food goals. A total crowd favourite.

Skillet Chicken Thighs and Potatoes

Tender, juicy, and crispy one pan skillet chicken thighs and potatoes and carrots is an easy weeknight dinner on your dinner table in less than 45 minutes. Serve with a warm brussels sprouts salad on the side.

Roasted Spatchcock Chicken (Butterflied Chicken)

Quick and easy roasted spatchcock chicken (butterflied chicken) seasoned with garlic and thyme is juicy, tender, delicious and flavourful with minimal prep. Serve with some creamy mashed potatoes and garlic green beans.

Baked Queso Chicken

Baked queso chicken with tomatoes is an easy, cheesy, delicious chicken dinner that takes just 30 minutes to cook. One of the best comforting summer dinner ideas.

Dutch Oven Whole Roast Chicken

Easy Dutch oven whole roast chicken with the crispiest golden skin is juicy, tender and succulent and packed with flavour. Just takes 15 minutes to prep. Serve with creamy potatoes au gratin on the side.

Chicken Penne Pasta

Chicken penne pasta is a quick and easy dinner that is delicious, rich, creamy, and flavorful. It's a family favorite that's ready in under 30 minutes.

Bring on the Meaty Fall Dinners

Italian Meatballs

Meatballs are probably my favorite of all ground beef recipes. These quick, easy homemade Italian meatballs are juicy, flavourful, and delicious, simmered in a rich and savoury tomato sauce. Make them in just 30 minutes.

Glazed Honey Balsamic Pork Chops

Quick and easy, glazed honey balsamic pork chops are tender and juicy, seared in thyme and coated with a honey balsamic sauce. Make it in under 30 minutes.

Ground Beef Meat Pie

Ground beef meat pie with a flaky puff pastry double crust pie is filled with ground beef cooked with vegetables and seasonings. The ultimate comfort food.

Honey Glazed Roast Pork with Vegetables

Easy one pan honey glazed roast pork is moist, tender, and juicy, coated with an irresistible honey glaze and packed with potatoes, green beans and apples.

Classic Meatloaf

This hearty classic meatloaf with a caramelized glaze will nourish your body and soul. Feed the whole family with a simple yet flavourful classic.

Sheet Pan Lamb Chops

Sheet pan lamb chops with vegetables are healthy and delicious, easy to make, and easier to clean up. Perfect for busy weeknights or a holiday dinner.

Sticky Honey Garlic Meatballs

Sticky honey garlic meatballs are a delicious and flavourful 30-minute meal to add to your weekly dinner rotation. A total crowd pleaser.

Easy Roast Lamb with Vegetables

Easy roast lamb with vegetables is tender, juicy, and succulent and packed incredible flavour. This fancy holiday dinner is easy to prep in just 15 minutes.

Phyllo Meat Pie (Egyptian Goulash)

Phyllo meat pie (Egyptian goulash) is a savory pie made of well-seasoned ground beef that lies between layers of flaky, crispy, golden phyllo pastry dough.

Vegetarian Fall Dinner Ideas

20-Minute One Pot Lentils

Easy 20-Minute One Pot Lentils are a healthy, nourishing, and delicious vegan meal that is easy to make in a few simple steps. Make a big batch and freeze!

Curried Chickpea Stuffed Acorn Squash

Wholesome, hearty, curried chickpea stuffed acorn squash with curry flavours is the perfect vegan and gluten-free fall comfort food for your holiday dinner.

Vegetarian Lasagna with Spinach

This Vegetarian Lasagna with Spinach is creamy, cheesy, and delicious. This classic Italian dish gets a meatless upgrade in this vegetarian version.

Pumpkin Chickpea Coconut Curry

Warm yourself up this fall with a big bowl of comforting pumpkin chickpea coconut curry with cashews. Easily substitute the pumpkin in this vegan and gluten-free recipe for butternut squash. Serve it with a side of easy coconut rice.

Butternut Squash Galette

This butternut squash galette (free-form tart) is the perfect meal any time of day. Serve it with some scrambled eggs for breakfast or alongside a big winter kale salad with apple cider vinaigrett e for lunch or dinner.

Vegan Stuffed Peppers

Vegan Stuffed Peppers are stuffed with pan-fried mushrooms, tender rice, and veggies, making them flavorful and filling. Easy to make in under an hour!

Vegetarian Chow Mein

Better than takeout, quick easy stir-fried vegetarian chow mein is packed with vegetables and coated in a delicious savoury sauce. Make it in 15 minutes.

Falafel

Homemade falafel are delicious, golden brown and crispy on the outside, fluffy tender and soft inside. Plus, they're vegan, loaded with plant-based protein.

Tofu and Mushroom Stir Fry

Quick, easy, and simple, vegan tofu and mushroom stir fry is a delicious meal that is ready in under 15 minutes. Serve it over a bowl of steamed rice.

Lentil Stew

Lentil Stew is a hearty and filling vegan meal loaded with vegetables like carrots and potatoes. This well seasoned vegetarian stew is ready in 45 minutes.

Hearty Soups are the Best Fall Dinners

Creamy Tortellini Soup with Sausage

Hearty and creamy tortellini soup with sausage, spinach and kale is total comfort food in a bowl. Make this flavourful one pot meal in under 30 minutes.

Lemon Chicken Orzo Soup

Smooth, hearty and light, one pot lemon chicken orzo soup is pure comfort in a bowl. This family favourite is like chicken noodle soup with a major upgrade. Serve it with some crispy sourdough discard crackers with sesame seeds.

Healthy Miso Ramen with Chicken

It doesn't get any more cozier than a healthy miso ramen soup with chicken from the comfort of your own home. The vegan miso broth is what this ramen is all about. Seriously, weeknight dinners have never been tastier!

Roasted Butternut Squash Soup

It's no surprise that this delicious and easy roasted butternut squash soup is the most pinned soup recipe on Pinterest. This soup captures the taste of the holidays in one spoon. Rosemary, sage and thyme, need I say more? Serve with with a side of crusty bread for dipping.

Chicken and Rice Soup

Chicken and rice soup is delicious, warm, cozy, and comforting feel-good meal that can warm you up on a chilly day. Easy to make in one pot.

Beef Taco Soup

Beef taco soup is a delicious take on tacos, transforming it into a hearty, wholesome, filling soup topped with all the taco fixings. Ready in 30 minutes.

Vegetarian Mushroom Barley Soup

Wholesome hearty vegetarian mushroom barley soup is healthy, filling, and so delicious. This one pot meal is easy to make with just 10 minutes of prep.

Coconut Curry Lentil Soup

Indian-inspired, vegan, creamy coconut curry lentil soup is an easy and simple 30-minute pantry meal that is packed with spices for maximum flavour. Serve it as a soup or as a curry over some coconut rice.

Creamy Ham and Potato Soup

Creamy ham and potato soup is hearty, filling, and so flavourful. This warm and cozy one pot meal is the easiest weeknight meal to make in just 25 minutes.

Chicken Tortilla Soup

Hearty chicken tortilla soup is a delicious, wholesome and filling soup that you can make in about 30 minutes, packed with classic Mexican flavours.

Creamy Turkey Orzo Soup

Warm and cozy, creamy turkey orzo soup is wholesome, hearty, filling, and flavourful. Make this delicious one pot meal with leftover turkey in 30 minutes.

Beef Cabbage Barley Soup

Hearty beef cabbage barley soup is wholesome, filling and flavourful. This one pot meal can be made ahead and is freezer-friendly. Prep it in 10 minutes.

Turkey Wild Rice Soup

Wholesome hearty one pot leftover turkey wild rice soup is the most comforting way to use leftover turkey from Thanksgiving turkey dinner. So easy to make.

Vegetarian Peanut Miso Ramen

Vegetarian peanut miso ramen with a creamy vegan soup base, is topped with noodles, vegetables, and a perfect soft-boiled egg. Make it in just 20 minutes.

Storing and Reheating Fall Dinners

How to make ahead. Many of these fall dinners can be made ahead and stored in the refrigerator for a few days. If not, you can always prep the ingredients in advance and store in the refrigerator until ready to use.
How to store: Store any leftovers in airtight containers in the refrigerator. Some can stored in the freezer for up to 3 months (most soups and stews!). Check the individual recipe for complete storing instructions and to confirm if the recipe is freezer-friendly.
How to reheat: Leftovers can be reheated on the stovetop over medium to low heat for about 5-10 minutes until warmed through, in the air fryer or the oven at 300F for 10-15 minutes until warmed through, or in the microwave in 20-second increments until warmed through (depending on the recipe). If heating from frozen, allow the dish to thaw first and then reheat.

More Fall Dinner Ideas

Did You Make Any of These Easy Fall Dinner Recipes?

Please leave a comment and rating below, and let me know what you thought of this round up of these easy fall dinner ideas. Be sure to snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.

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Teriyaki Salmon

Quick and easy teriyaki salmon is tender, flaky, and flavorful. The delicious teriyaki marinade needs just 20 minutes to add bold flavors that tastes amazing inside and out. Once cooked, the juicy salmon is tossed in a thickened homemade teriyaki sauce and served over steamed white rice. It's a perfect dinner to make on busy weeknights, and leftovers are great for meal prep lunches the next day. You'll seriously love our go-to salmon recipe.

Why You'll Love Teriyaki Salmon

It's quick and easy. Quick and easy recipe are my jam! This teriyaki salmon is ideal for busy weeknights because the prep is simple, salmon cooks fast, and there are very little dishes (one dish for marinating, and one pan for cooking). It's seriously the best.
Delicious marinated salmon. The salmon is tender, juicy, and flavorful thanks to the easy teriyaki marinade. Fresh garlic and ginger help it taste bright and enticing. Plus, you can whip up the marinade in advance to save you time when you are busy in the kitchen.
The easiest teriyaki sauce. Since we just can't enough teriyaki, this recipe uses the reserved marinade to cook up a dark, thick, flavorful teriyaki sauce. That means there is no waste! And since we are cooking the sauce to the right temperature, it is safe to eat. The teriyaki sauce is great on your teriyaki salmon, but it also makes an amazing addition to steamed rice and steamed vegetables.

Ingredients and Substitutions

To make this easy and delicious teriyaki salmon, you will need the following ingredients (full quantities in recipe card below):

salmon fillets - I recommend using fresh fillets for the best texture and flavor. You can still use frozen fillets because they are so convenient!
vegetable oil - for frying the salmon.
soy sauce
brown sugar - you can also substitute this with honey or maple syrup.
garlic
ginger
sesame oil
black vinegar - or substitute with mirin.
cornstarch + water - to thicken the teriyaki sauce.
white sesame seeds - optional for garnish on top.
green onions - optional for garnish on top.

How to Make the Best Teriyaki Salmon

Marinate the salmon. In a large mixing bowl, add all the ingredients for teriyaki marinade (soy sauce, brown sugar, garlic, ginger, sesame oil, and vinegar) and mix well until the sugar dissolves. Add salmon fillets into the bowl and toss well to coat. Cover the bowl with plastic cling wrap and let the salmon marinate for 20 minutes at room temperature. (You can marinate them in a large ziploc bag. Press the air out of the bag and seal tightly. Press the marinade around the fillets to coat).

Cook the salmon. Take the fillets out of the bowl and lightly pat dry on both sides (this will reduce oil spatters when cooking). Set the salmon aside on a plate and reserve the marinade. Heat oil in a large skillet over medium high heat for 2 minutes until the hot oil is sizzling hot. Sear the salmon fillets (skin side down first) for 5-6 minutes on each side until golden brown and fully cooked. Do not move the fillets around during cooking. When salmon is cooked, the flesh will turn opaque and it will flake easily when you insert a fork. Transfer the cooked salmon onto a clean plate.
Make the teriyaki sauce. Whisk together the reserved marinade, water and cornstarch. Transfer the mixture into the same skillet and cook over medium heat for 3-4 minutes until thickened to a desired consistency, whisking constantly.
Assemble and serve. Return the cooked salmon to the skillet and toss well to coat evenly with the teriyaki sauce. Garnish with sesame seeds and green onions, and serve warm over a bowl of steamed rice.

Recipe Tips and Tricks

The guide to crispy skin: Since we're cooking these skin-on fillets in a large skillet, you can make crispy salmon skin. Ensure your salmon is as dry as possible and the pan is properly preheated before laying the salmon. Then, cook as usual, and you should end up with crispy skin!
How to serve. Serve this salmon over Steamed Rice or Vegetarian Fried Rice and a side of Stir-Fried Vegetables. My favourite way is to assemble it in an Asian Rice Bowl with corn, avocado, greens, cucumber, roe, and seaweed.
How to store: Keep leftover salmon in an airtight container in the refrigerator for up to 3 days. Teriyaki salmon is also great for meal prep. If so, I recommend storing the fish and rice in meal-sized portions together in meal prep containers.
How to reheat: Wrap the salmon in tin foil and reheat in a 350 F preheated oven for 15-20 minutes until warmed through. You can also reheat it in the air fryer for 5-10 minutes. Another great way to use leftover salmon is to serve it cold over a salad.

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Caprese Pasta Salad

Bright and colorful caprese pasta salad is the ultimate summer side dish. It's fresh, light, and loaded with vibrant flavors. This simple salad is packed with pasta, cherry tomatoes, mozzarella balls, and fresh basil, all tossed in a delicious homemade balsamic vinaigrette. Prep the salad while you cook the pasta and this salad can be ready in just 10 minutes. It's perfect for all your summer needs -- potlucks, picnics, or BBQs.

Why You'll Love Caprese Pasta Salad

Pasta makes everything better. Caprese Salad gets a major upgrade when you add in some pasta. It takes it from being just a side salad into one that could be a main event with some added protein. But of course, it's still a great side salad for all your summer BBQ and cookout needs.
Simple ingredients with lost of flavor. You could literally count the number of ingredients on your hand but that doesn't mean that this salad lacks any flavor. Fresh tomatoes, mozzarella, basil, and balsamic dressing bring some bold flavors to this dish.
Perfect for summer potlucks. This salad is perfect to bring to a summer potluck. Some other items you could bring to complete the meal are: Classic Juicy Hamburgers, Greek Chicken Souvlaki Skewers, Mediterranean Chicken Patties, and Grilled Corn on the Cob.

Ingredients and Substitutions

To make this simple tomato and mozzarella caprese salad, you will need the following ingredients:

pasta - use any shape of pasta that you like (except for long noodles). I used shellbows but some other great shapes to use are rotini, shells, and farfalle.
cherry tomatoes - you can substitute with roma tomatoes, just cut them into ½-inch pieces.
mozzarella balls (bocconcini)
fresh basil
olive oil
balsamic vinegar
dried oregano - you can substitute this with Italian seasoning.
salt and pepper
balsamic reduction - this is optional, for drizzle on top. Feel free to use a store-bought balsamic glaze of make homemade balsamic glaze in a few minutes.

You will also need measuring cups and spoons, cooking pot, and a mixing bowl or serving dish.

How to Make the Best Caprese Pasta Salad

Cook the pasta. Bring a medium pot of salted water to a boil over high heat. Add pasta and cook until al dente, about 8-10 minutes. Drain the pasta in a colander and rinse with cold water to stop the cooking process.
Combine ingredients. Transfer the drained pasta to a large mixing bowl or serving dish. Add tomatoes, mozzarella balls, and basil. Add olive oil, balsamic vinegar, dried oregano (or Italian seasoning), salt, and pepper on top of the salad.
Serve. Toss to combine and serve. Top with a drizzle of balsamic reduction (optional).

Recipe Tips and Tricks

How to serve. You can serve this salad at room temperature or chilled. If chilling, assemble the salad and allow it to chill in the refrigerator for 1-2 hours before serving. This will bring out the flavors even more.
How to store: Caprese pasta salad is best eaten fresh since the balsamic vinegar will start to soften the pasta and basil. If there are leftovers, store them in an airtight container in the refrigerator for up to 1 day.

More Salad Recipes

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Jerk Chicken Wings

Jerk chicken wings with delicious crispy skin and tender and juicy meat inside are easy to make at home. This Jamaican chicken is loaded with flavor with an assortment of spices and can pack on the heat if you want. They are simple to make -- just throw all the ingredients together, let the wings marinate, and cook. Plus, you can bake, grill, or cook them in the air fryer. They are perfect for summer cookouts, on game day, or just when you are craving some tasty chicken wings.

Why You'll Love Jerk Chicken Wings

A flavor-packed marinade. Marinated chicken wings arethe best kind, hands down. For this jerk chicken marinade, you'll need a some ingredients that pack on so much flavor including: onion, garlic, jalapeño, soy sauce, lime juice, salt, pepper, all-spice powder, smoked paprika, cinnamon, and cayenne pepper (optional). It might sound like a long list now, but you'll appreciate them later.
Flavorful, crispy skin. Since these jerk chicken wings aren't drenched in sauce before baking, you can achieve wonderful crispy skin. If it doesn't crunch when you take a bite, it's not a true jerk chicken wing.
You can bake, air fry, or grill them. No matter which tools you have for cooking these wings, there is a method here that will work for you. If you are like me and are obsessed with your air fryer, then it's time to pull it out. These wings turn out extra crispy in the air fryer.

Ingredients and Substitutions

To make these delicious jerk chicken wings, you will need the following ingredients (full quantities in recipe card below):

chicken wings
small onion
garlic - I recommend fresh garlic for the best flavor. You can get a similar taste by substituting with ¼ teaspoon garlic powder instead.
jalapeño
vegetable oil
soy sauce
lime juice
brown sugar
seasoning - salt, all-spice powder, smoked paprika, cinnamon, and cayenne pepper (optional for a spicy kick).

You will also need measuring spoons, mixing bowls, and an air fryer, quarter sheet baking pan, or grill (depending on how you choose to cook these).

How to Make the Best Jerk Chicken Wings

Make the marinade. In a blender, add onion, garlic, jalapeño, oil, soy sauce, lime juice, sugar, salt, all-spice, paprika, cinnamon, and cayenne (if using). Puree on high until smooth, about a minute.
Marinate the wings. Transfer chicken wings and the marinade into a large zip-loc bag. Press the air out of the bag and seal tightly. Press the marinade around the chicken to coat. Place the bag in the refrigerator and marinate for at least 1 hour (up to overnight) to soak up the flavor. You can also marinate the wings in a large bowl, covered.

Cook the chicken wings. Cook them in the oven, air fryer, or grill.
- To bake: Preheat oven to 400F. Place the marinated wings on a parchment-lined quarter sheet baking pan, evenly spaced apart. Bake for 25 minutes, turning the wings over halfway through baking. You can turn on the broil function on at the end and broil for 1-2 minutes to achieve more crispy and browned skin.
- To air fry: Place the marinated wings in a single layer in the air fryer basket and cook at 375 F for 22-25 minutes until nicely charred (not burnt). Open and shake the basket halfway through to make sure they cook evenly.
- To grill: Preheat the grill to 350 F over medium heat. Place the chicken wings on the grill and cook over medium heat for 3-4 minutes on each side until nicely charred and the internal temperature for the chicken reaches 165 F as read on a meat thermometer. Flip occasionally to avoid overcooking.
Serve. Let the wings rest for 5 minutes. Serve with lime mayo and garnish with green onions. To make the lime mayo dipping sauce, stir well to combine 1 tablespoon lime juice, 1 teaspoon Dijon mustard and 3 tablespoons mayonnaise until smooth.

Storing and Reheating

How to store: If there are any leftover jerk chicken wings, let them cool completely to room temperature, then store in an airtight container in the refrigerator for up to 3 days. Letting the wings cool will ensure that condensation doesn't build and your wings stay crispy.
How to reheat chicken wings: Reheat wings in a 350F preheated oven or air fryer for 10-15 minutes until warmed through. You can also reheat them in the microwave, but they won't be as crispy.
How to freeze: Once the wings are marinated, you can freeze them in an airtight container or freezer bag and for up to 6 months. To cook, allow them to thaw completely and cook within one day.

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No Bake Blackberry Cheesecake

No bake blackberry cheesecake is light, smooth, creamy, and so delicious. Encased in a buttery graham cracker crust, this no bake dessert contains a layer of cheesecake with hints of vanilla and lemon, and a top layer of fluffy blackberry mousse. It's easy to whip up, assemble, and left in the refrigerator to set (no baking required!). This crowd-pleasing treat is the perfect make ahead dessert that is sure to impress.

Why You'll Love No Bake Blackberry Cheesecake

The easiest crust. One of the great things about cheesecake is that unlike Pie Crust, cheesecake crust is so easy to make. All you need is to mix butter and crushed graham crackers together and press it into the pan. So easy and so delicious.
Two delicious and mouthwatering layers. With one layer of vanilla cheesecake and top layer of blackberry mousse, this blackberry cheesecake has a layer for everyone. It's sweet, tart, creamy, and smooth. The best no bake dessert ever.
Lasts for days and is freezer-friendly. The best thing about this cheesecake? It lasts close to a week in the refrigerator and months longer in the freezer. So whether you are making this to feed a crowd or just one, there is no waste here. Leftovers store well.

Ingredients and Equipment

To make this delicious and pretty no bake blackberry cheesecake, you will need the following ingredients (full quantities in recipe card below):

Graham-style cracker crumbs - you can also substitute with actual graham crackers. You will just need to crush them into crumbs using a food processor. For another crust option, try digestive biscuits.
butter
heavy cream
cream cheese
icing sugar - The icing sugar adds a really smooth clean texture, but you can substitute with granulated sugar if you don't have any on hand.
lemon - adds a little brightness to the cheesecake.
vanilla extract - adds a hint of flavor.
gelatin powder + water - I use unflavored Knox gelatin
blackberries - you can easily turn this into any flavour no bake cheesecake by using different berries or a mixture of berries. Try this recipe with strawberries, raspberries, blueberries or peaches.

You will also need measuring cups and spoons, mixing bowls, a hand mixer or stand mixer, and a round 8-inch springform pan.

How to Make the Best No Bake Blackberry Cheesecake

Make the crust. In a large bowl, stir together graham cracker crumbs and melted butter until well mixed. If you are using whole graham crackers, simply add the crackers into a food processor and process until fine crumbs form. Press the crumb mixture firmly into a parchment lined 8-inch springform pan and freeze for at least 15 minutes, allowing the crust to set before filling.

Make the cheesecake filling. In a large mixing bowl, add heavy cream and whip with a stand mixer or hand mixer until stiff peaks form, about 3-4 minutes. Set aside. In a medium mixing bowl, use the mixer to combine cream cheese, sugar, lemon juice, lemon zest, and vanilla extract until evenly combined.
Add gelatin. In a small mixing bowl, add ¼ cup of water and 1 pack (15 ml) gelatin powder on top and let it sit for 3-4 minutes (or according to package instructions). Then, microwave on high for 15 seconds or warm up the jar in a hot water bath for 1 minute and stir well until gelatin is completely dissolved. Add the dissolved gelatin and half of the whipped cream to the cream cheese mixture and stir until well combined.
Add cheesecake filling. Pour the filling into the cooled crust and smooth out the surface using a small icing spatula. Refrigerate for at least 1 hour to set or freeze for at least 15 minutes.

Make the blackberry mousse layer. Add 1 cup blackberries in a blender and blend until smooth, about 1 minute. If you prefer a smoother filling, strain the blackberry puree through a mesh sieve and discard the seeds. Dissolve the second pack of gelatin powder in the remaining ¼ cup water (using the same method as above). Add the dissolved gelatin and blackberry puree into the remaining whipped cream and mix with a hand mixer or spatula until evenly combined.

Chill the cheesecake. Pour the blackberry mousse filling over the cooled cheesecake filling and smooth out the surface using a small icing spatula. Refrigerate for at least 6-8 hours or overnight to set completely. The longer the better it will set.

Garnish and serve. Garnish with the remaining ½ cup blackberries on top and serve. You can also top with some whipped cream.

Recipe Tips and Tricks

Give the cheesecake enough time to set: This no bake blueberry cheesecake recipe is easy to make and assemble, but it does take time. Don't rush, especially when waiting to let the cheesecake set. If you cut into the cheesecake when it's not fully set, it won't keep its shape.
How to make it gluten-free: To make this no bake cheesecake gluten-free, all you need to do is substitute your favorite gluten-free cookie in place of graham crackers.
How to store: No bake cheesecake should not be left out at room temperature for more than 2 hours. To store, cover the cheesecake or transfer to an airtight container and store in the refrigerator for up 4-5 days.
How to freeze: Once set, wrap the entire cheesecake tightly in a few layers of aluminum foil or plastic cling wrap and transfer to a freezer bag and seal the bag. Store it upright in the freezer for up to 3 months.

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Garden Salad

Quick and easy homemade garden salad is simple, delicious, and refreshing. It's loaded with crisp leafy greens, fresh garden veggies, and crunchy croutons, all tossed in any salad dressing that you like. Serve this colorful healthy salad it as a light lunch with added protein, or as a side to any dinner entree.

Why You'll Love this Garden Salad

Quick and easy. Chopped salads are the best because they are so easy to make. All it takes is some chopping effort on your part, then throw it all together, pour on some dressing, and toss to combine. Salads are always my go-to for a quick lunch or side because it's basically ready once all the ingredients are prepped.
Healthy and nutrient-dense. All these fresh vegetables make for a healthy salad that's packed with nutrients and clean energy to keep you going.
Easy to customize. Don't like what you see? No problem. Use this garden salad recipe as a base, and customize your salad to your liking with your favorite veggies, greens, and salad toppings. You can even pick any dressing that you want. Try Italian dressing, Greek salad dressing, or ranch dressing.

Ingredients and Substitutions

To make this easy crisp garden salad, you will need the following ingredients (full quantities in recipe card below):

romaine lettuce - you can substitute with any salad greens that you have on hand. Try mixed greens, kale, spinach, iceberg lettuce, or arugula.
purple cabbage - you could also substitute with regular cabbage.
grape tomatoes - or cherry tomatoes.
radishes
carrot
Persian cucumber - or substitute with ½ an English cucumber, chopped into ½-inch pieces.
red onion
seasoned croutons
salad dressing - feel free to use store-bought dressing or homemade, whichever is easier! These are our favorite homemade dressings that go really well with this salad: Homemade Italian Dressing, Greek Salad Dressing, Ranch Dressing, or even Creamy Sesame Dressing.

The best part about this chopped salad is that it is 100% customizable. Consider adding in some:

vegetables such as avocado, bell peppers, or green beans.
cheese such as shredded cheddar, fresh mozzarella, feta, or blue cheese.
crushed tortilla chips or nuts
fresh herbs like cilantro, basil, or thyme
fruits such as berries
protein such as tofu, chicken, salmon, grilled shrimp, or bacon bits.

How to Make the Best Garden Salad

In a large mixing bowl or serving plate, combine romaine lettuce, cabbage, grape tomatoes, radishes, carrot, cucumber, and red onion. Pour the salad dressing on top and toss to combine. Top with seasoned croutons and serve.

Recipe Tips and Tricks

How to store: If you're not going to eat your salad right away, try to finish the croutons before storing as they will get mushy. Also, hold off on adding any dressing that contains vinegar. The dressing will make the greens soft, so it's best to store them separately. Store the salad in the refrigerator for up to 3 days in an airtight container.
Make ahead instructions: To make this salad ahead of time, I would suggest prepping the vegetables and storing in an airtight container without the dressing or croutons. When ready to serve, add croutons and toss in the dressing.

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Mango Frozen Yogurt

Mango frozen yogurt is the creamy, fruity, and refreshing frozen treat that you have been craving. With just a handful of simple ingredients including mango and yogurt, and a couple of minutes of time, this froyo is incredibly easy to make at home. Plus, this dessert is so much better than store-bought processed ice cream because it's healthy and nutritious, has no refined sugars, and takes minimal effort to make.

Why You'll Love Mango Frozen Yogurt

A healthy alternative to ice cream. Mango frozen yogurt is a treat that is essentially low-fat yogurt disguised as ice cream. And it's pretty commonly known that froyo is a much healthier option than ice cream. You gain protein, but without the extra calories or processed sugars that make you crash when you have ice cream.
Homemade frozen yogurt is so easy to make. If you've ever craved some fresh frozen yogurt but didn't want to leave the house, then this is the perfect solution. It's the easiest recipe to make. You just need to throw all the ingredients into the blender and your froyo is ready in seconds. Plus, you can make it ahead and enjoy it weeks later.
It's dessert for breakfast? Dessert for breakfast is usually frowned upon, but this mango frozen yogurt is not only perfect for a sweet treat after dinner, but it is great (and healthy!) for a quick breakfast. You could even convert it to a Healthy Mango Yogurt Smoothie by throwing some into the blender and and diluting it with more yogurt.

Ingredients and Substitutions

To make this easy mango frozen yogurt, you will need a food processor or blender and the following simple ingredients:

mangos - I recommend using frozen mango chunks for the best immediate results. If using fresh mango, you will need to freeze the mixture for a few hours to let it set and it will be more icy instead of creamy.
plain yogurt - plain yogurt is perfect for making frozen yogurt. You can also substitute with Greek yogurt for an extra creamy texture.
honey - for extra sweetness, if needed. You can substitute this with maple syrup or agave syrup.
lime juice - you can easily substitute with lemon juice.
ground cinnamon - cinnamon helps to balance out all the flavors. It is completely optional though.

The best part about this mango frozen yogurt? You can add in different fruit (keeping the ratio of fruit to yogurt the same) or add in some peanut butter, nuts, or chocolate.

How to Make the Best Mango Frozen Yogurt

To make this quick treat, add all the ingredients in a food processor or blender. Blend until smooth to a desired consistency, about 4-5 minutes in the food processor or 30 seconds in the blender (be careful not to overblend as it can get too soft and start melting).

Serve immediately or transfer the frozen yogurt into an airtight container or loaf pan and freeze for 15-20 minutes until firm enough to scoop. You can store the frozen yogurt in an ice cube tray, and then transfer to a freezer bag for easy portions.

How to Store

Use this recipe as a base: Even though this recipe is for mango frozen yogurt, you can use it as a base to make any kind of fruit froyo. Just substitute the mango with the same amount of your favorite frozen fruit. Try strawberries, blueberries, cherries, peaches, blackberries, or raspberries.
How to store: Mango frozen yogurt will keep in an airtight container in the freezer for weeks, but it's best eaten within 3-4 weeks of freezing. After that, it starts to lose some of its creaminess. If you find that it is too hard to scoop, then let it sit at room temperature for about 5-10 minutes before scooping with an ice cream scoop.

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60 Best Labor Day Recipes

Is it even Labor Day long weekend without a spread of epic delicious summer food? If you are wondering what to make for your end of summer party, cookout, picnic, or barbecue, then you have come to the right place. We are sharing over 60 of our best and most popular Labor Day recipes including everything from the best labor day main dishes (hello burgers and skewers!), summer salads, sides and snacks, dessert and drinks (give me all the berry treats please), and more!

Popular Labor Day Recipes

Classic Juicy Hamburgers

Better than the steakhouse, these classic juicy hamburgers are perfectly seasoned, so flavourful and delicious. A go to Labor Day recipe.

Macaroni Salad

Classic macaroni salad is a creamy and delicious pasta salad that is easy to throw together. It's the perfect side to bring to a summer potluck or BBQ.

Greek Chicken Souvlaki Skewers

Easy Greek chicken souvlaki skewers marinated in garlic, fresh herbs, lemon and bay leaves for that classic Mediterranean flavour. Grill in under 15 minutes. Serve alongside some easy homemade Tzatziki Sauce.

Easy Grilled Shrimp Boil

Easy, garlicky and buttery grilled shrimp boil with prawns, corn, baby potatoes and sausage, seasoned and tossed with parsley takes just 20 minutes to cook. It's the perfect Labor Day recipe.

Gourmet Hot Dogs

Juicy and delicious Gourmet Hot Dogs loaded with a variety of toppings will take your next backyard BBQ or potluck to a whole new level. Try them all!

Avocado Hummus

Quick and easy avocado hummus is creamy, smooth, healthy, and delicious. Loaded with chickpeas and avocado, it's the perfect blend of hummus and guacamole.

Mexican Street Corn (Elote)

Mexican street corn (elote) is a delicious corn on the cob loaded with a cheesy sauce elevated with cilantro and lime. Creamy, cheesy, spicy, and flavorful. One of my favorite Labor Day recipes.

Italian Pasta Salad

Italian pasta salad is delicious, wholesome, and easy to make. Make it up to three days ahead for your summer picnics and cookouts. You can't get more classic than Italian Salad on Labor Day!

Sheet Pan Nachos

Oven-baked loaded sheet pan nachos are a crowd pleaser for an easy weeknight dinner or a crave-worthy appetizer to serve at a summer party.

Blueberry Crisp

Blueberry crisp with a sweet blueberry filling and a buttery, crispy oat topping, is a delicious, fruity treat that's ready in just 45 minutes.

Garlic Shrimp Skewers

Garlic shrimp skewers are delicious and full of fresh flavor. These quick and easy kabobs can be grilled, baked or air fried for an easy summer dinner. One of my favorite Labor Day recipes.

Labor Day Main Dishes

Mediterranean Chicken Patties

Delicious, moist and juicy Mediterranean chicken patties have everything you want in one bite: protein, veggies, herbs, and they're quick and easy to make. You can also try your hand at homemade hamburger buns to serve these patties in.

Greek Salmon

Greek salmon is delicious, flaky, and tender. This healthy oven-baked salmon is packed with Mediterranean flavors and is ready in just 20 minutes.

Slow Cooker BBQ Ribs

Slow cooker BBQ ribs are juicy, saucy, and tender -- the meat literally falls right off the bone. Add this easy recipe to your list of crockpot recipes.

Fish Burgers with Creamy Slaw

These 15-minute fish burgers with creamy slaw are juicy, flakey, and packed with flavour. So easy that it's the perfect summer weeknight meal!

Easy Greek Chicken Gyros with Tzatziki

This refreshing and light, easy Greek chicken gyros is packed with tender souvlaki chicken, Greek Salad, and homemade Tzatziki Sauce, all wrapped in Pita Bread.

Mexican Ground Beef Tacos

Ground beef tacos are delicious, authentic, and so easy to make. They're savory, spicy, creamy, and fresh. The perfect recipe for a Labor Day Mexican fiesta.

Ground beef tacos are delicious, authentic, and so easy to make. They're savory, spicy, creamy, and fresh. The perfect recipe for a Mexican fiesta. | aheadofthyme.com

Shrimp Cakes

Quick and easy shrimp cakes are juicy, tender, delicious, and flavorful. They're made simple with a food processor and your choice of three cooking methods.

Souvlaki Beef Shish Kebabs

Easy Greek souvlaki beef shish kebabs are marinated in a garlicky lemony olive oil marinade and threaded with fresh vegetables. Cook on the grill or oven. Serve them wrapped inside some Pita Bread.

Classic Meatloaf

This hearty classic meatloaf with a caramelized glaze will nourish your body and soul. Feed the whole family with a simple yet flavourful classic.

Mediterranean Turkey Burgers

Mediterranean turkey burgers are tender, juicy, and delicious, loaded with garlic, fresh dill, and lemon juice. The perfect summer weeknight meal.

Fish Tacos with Lime Crema

Flavourful, easy fish tacos with lime crema is made with seasoned white fish, cabbage slaw, and lime sauce. It takes less than 25 minutes to prep and serve.

Teriyaki Chicken Skewers with Pineapple

Juicy and tender teriyaki chicken skewers with pineapple, bell peppers and red onions are sticky, sweet, savoury, and tangy. So flavourful and delicious. Serve over some steamed rice or easy coconut rice.

Spinach and Feta Turkey Burgers

Greek-style spinach and feta turkey burgers are tender, juicy, and flavourful, loaded with spinach, feta and fresh Mediterranean herbs and is so easy to prep. Serve it with Tzatziki Sauce.

Grilled Cajun Shrimp Skewers

Juicy and tender grilled cajun shrimp skewers are garlicky, lemony, and packed with flavour with a cajun marinade. Ready in under 30 minutes including prep. Serve it with a fresh Mediterranean chickpea wedge salad on the side.

Pesto Penne Pasta

Quick and easy pesto penne pasta is a simple and light Italian pasta dish made with just five ingredients in under 15 minutes. Serve this recipe hot or cold. If you like this recipe, you can also try Mascarpone Pesto Pasta.

Mexican Pulled Pork Tacos (Carnitas)

Mexican pulled pork tacos with juicy and tender traditional carnitas wrapped in corn tortillas and topped with fresh onions, cilantro, and jalapeños.

Skillet Neapolitan Margherita Pizza

Quick and easy skillet Neapolitan margherita pizza has an iconic thin and soft crust with a perfectly crisp exterior, and simple and fresh toppings.

Chicken Shawarma

Homemade chicken shawarma (donair) with juicy tender chicken marinated in Middle Eastern spices and wrapped in Pita Bread is easy to make at home. Serve it Tahini Sauce.

Shrimp Tacos with Lime Crema Slaw

Quick and easy shrimp tacos with lime crema slaw are ready in less than 30 minutes and are packed with flavourful crispy shrimp and creamy cabbage slaw.

The Best Summer Salads for Labor Day

Classic Coleslaw

Fresh, crisp, classic coleslaw salad is a must-have recipe for a summer barbecue or picnic, or as an easy make-ahead lunch. Make it in less than 10 minutes. Is it even a collection of Labor Day recipes without coleslaw?

Tomato and Mozzarella Caprese Salad

Quick and easy tomato and mozzarella caprese salad is a fresh, light, and delicious summer salad, made with just a few simple ingredients in 10 minutes.

Potato Salad

Easy homemade potato salad is loaded with baby potatoes, eggs, and green onions and tossed in a mayo sauce and is a go-to for summer barbecues and picnics.

Creamy Cucumber Salad

This creamy cucumber salad is the easy, refreshing snack and side dish your summer cookouts have been missing. Make it ahead with just 5 minutes prep. Another one of the classic Memorial Day recipes.

Strawberry Avocado Salad

Loaded with fresh ingredients, strawberry avocado salad with poppy seed dressing is the ultimate summer salad -- light, vibrant, fresh, sweet, and tangy.

Greek Salad with Lettuce

The perfect Greek salad with fresh tomatoes, cucumbers, red onions, green peppers, romaine lettuce, olives and feta cheese tossed in a lemon vinaigrette.

Chicken Garden Salad with Ranch Dressing

Chicken garden salad with ranch dressing is fresh, healthy, hearty, and colorful. It's a filling and wholesome lunch or dinner that is versatile too.

Thai Mango Salad

Thai mango salad is a refreshing and healthy dish that makes a great summer lunch or side dish. Easy to throw together in 10 minutes.

Peach Arugula Salad

Peach arugula salad with balsamic vinaigrette is an easy delicious summer salad made with a handful of simple ingredients that packs on lots of flavor.

Mediterranean Orzo Pasta Salad

Quick and easy Mediterranean orzo pasta salad packed with fresh vegetables and herbs is tossed in a Greek lemon vinaigrette. Healthy, light and delicious.

Summer Corn Salad

Take fresh-off-the-grill corn on the cob and turn it into a light, flavourful summer corn salad, topped with cherry tomatoes, fresh basil and cheese. You can also try a Mexican Street Corn Salad for Labor Day

Labor Day Sides and Snacks

Grilled Corn on the Cob

Buttery and salty grilled corn on the cob with beautiful char marks, delicious flavor, and the best texture is the easiest recipe to throw on the grill.

Mango Salsa

Fresh mango salsa is sweet, tangy, and delicious. It's a quick and easy recipe that you can whip up with just 6 ingredients and in under 10 minutes. So much fun on Labor Day.

Stovetop Mac and Cheese with White Cheddar

Quick and easy, creamy stovetop mac and cheese with white cheddar is a delicious and comforting one pot 20-minute meal packed with three types of cheese.

7 Layer Dip

This easy and delicious 7 layer dip is the perfect dip to serve at your next party, made with layers of beans, guacamole, salsa, cheese, and more.

Easy Tomato Bruschetta with Balsamic Glaze

Tomato bruschetta with balsamic glaze is an easy Italian appetizer topped with tomatoes, onions, garlic, basil and olive oil. Delicious, fresh and simple. It's one of my favourite Easter appetizers of all time.

Smooth and Creamy Hummus

Whip up classic smooth and creamy hummus dip at home in just 5 minutes, by combining chickpeas, tahini, olive oil, lemon juice and garlic in the blender. Serve it with veggies or crackers, or use it in a vegan hummus wrap.

Whip up smooth and creamy classic hummus dip at home in just 5 minutes, by combining chickpeas, tahini, olive oil, lemon juice and garlic in the blender. | aheadofthyme.com

Deviled Eggs

Classic deviled eggs are a simple, easy, and healthy appetizer to make when you need something quick for brunch, picnics, barbecues, potlucks, or Easter.

Baked Coconut Shrimp

Crispy baked coconut shrimp is a delicious appetizer that is easy to make in 30 minutes. They are more flavourful, tastier and healthier than takeout.

Falafel

Homemade falafel are delicious, golden brown and crispy on the outside, fluffy tender and soft inside. Plus, they're vegan, loaded with plant-based protein.

Air Fryer French Fries

Super crispy air fryer french fries are tender and fluffy on the inside and crunchy on the outside. Make this healthier french fry in just 12 minutes!

Baked Mozzarella Sticks

Crunchy, cheesy, and paired with an awesome dipping sauce, these baked mozzarella sticks are just as amazing as what you would find in a restaurant.

Baked Sweet Potato Wedges

Baked Sweet Potato Wedges are crispy, delicious, flavorful. Serve as an appetizer or side dish. They are salty, savory, and sweet, with a hint of spice.

Easy Basic Guacamole

Incredibly tasty, this easy and basic guacamole takes less than 5 minutes to make. It is the perfect dip for a Mexican-inspired Super Bowl party.

Delicious and easy guacamole is simple to make with just a few fresh ingredients in 5 minutes. This popular authentic Mexican dip is a total crowd-pleaser. | aheadofthyme.com

Summer Desserts and Drinks for Labor Day

Blueberry Pie with Lattice Top

Summery classic blueberry pie is made with the perfect flaky pie crust, a jammy blueberry filling with a hint of lemon, and sealed with a lattice top.

Strawberry Lemonade

Homemade strawberry lemonade is refreshing, flavorful, and easy to make. This sparkling summer drink is loaded with fresh strawberries and lemon.

Strawberry Frozen Yogurt

Homemade strawberry frozen yogurt is a delicious, refreshing, healthy dessert made with 4 simple ingredients, no refined sugar, and in less than 5 minutes.

Peach Cobbler

Easy peach cobbler is packed with sweet and juicy fresh peaches and topped with a buttery, golden topping. Make it with just 15-minutes of actual prep work.

Strawberry Popsicles

Homemade strawberry popsicles are healthy, refreshing, and sweet. Made with just 4 ingredients, they're packed with fresh strawberries and no refined sugar.

Fresh Strawberry Pie

Fresh strawberry pie is a delicious, summer dessert loaded with juicy strawberries and homemade strawberry glaze with no jello, in a flakey pie crust. The best summer dessert idea.

Blueberry Oat Squares

Blueberry oat squares are sweet, buttery, and delicious, with three mouthwatering layers. With just 15 minutes of prep, they are the perfect treat.

3-Ingredient Peach Sorbet

Smooth, sweet and refreshing 3-ingredient peach sorbet can be made with just a few minutes prep and without an ice cream maker! It's dairy-free and vegan.

Lemon Blueberry Bread

Easy lemon blueberry bread with lemon glaze is soft, moist, and delicious. This quick bread with fresh blueberries and lemon is the perfect summer dessert.

Peach Iced Tea

Homemade peach iced tea is healthy summer drink - refreshing, peachy, sweet, and perfect. It's loaded with real fruit and vitamins and easy to make.

Strawberry Galette

Easier than pie, this strawberry galette with a buttery flaky crust and a sweet and tart strawberry filling is a beautiful treat to serve this berry season.

Creamy Mango Cheesecake

Mousse-like, creamy mango cheesecake with a graham cracker crust, light cheesecake filling packed with mangos, and mango swirled on top is so easy to make.

Blueberry Cinnamon Rolls

Delicious blueberry cinnamon rolls are soft and fluffy, filled with cinnamon sugar, loaded with fresh blueberries, and topped with cream cheese icing.

Blackberry Milkshake

This blackberry milkshake is thick, creamy, and smooth. You won't believe how quick and easy it is to make at home with 3 ingredients in under 5 minutes.

Strawberry Sorbet

This 3-ingredient Strawberry Sorbet is a refreshing, healthy, vegan, and gluten-free frozen treat to enjoy on a hot day. Plus, no ice cream maker required!

Labor Day End of Summer Party Tips

Plan your menu ahead of time. If you plan your menu early, you can prepare a complete shopping list, and can starting thinking about some tasks that you can do ahead of time. Some recipes, like the skewers and patties, need to be marinated for at least an hour in advance (with better results overnight!), some can be made a day or 2 ahead of time and stored in an airtight container at room temperature or in the refrigerator, and some can made much further in advance and frozen. Check individual recipes for full storage instructions.
Prep as much as possible. Once you have decided on what you are going to serve on Labor Day, try to prepare as much as you can ahead of time. Some things that you can do to save you time are chopping up ingredients or preparing salads and dressings and separately in the refrigerator until ready to assemble.
Set the table the night before. Planning a fun summer backyard party or picnic? Get out all your summer plates before you put them into storage and set your table early in the morning or even the night before so that you have one less thing to worry about on Labor Day.

Did You Make Any of These Labor Day Recipes?

Please leave a comment and rating below, and let me know what you thought of this round up of Labor Day recipes. Be sure to snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.

HUNGRY FOR MORE? Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram and Pinterest for more recipe updates.

Chocolate Chip Zucchini Muffins

Chocolate chip zucchini muffins are moist, fluffy, and delicious. They take chocolate chip muffins to the next level with freshly grated zucchini and yogurt thrown into the batter. Which also makes them healthier and gives them an amazing texture and moistness that only fresh produce can do. And if you're wondering, they don't taste like zucchini at all! Serve these filling and satisfying muffins for breakfast on the go, as a healthy snack, or for dessert. Leftovers also freeze really well!

Why You'll Love Chocolate Chip Zucchini Muffins

They're quick and easy. These chocolate chip zucchini muffins are so easy to make with a simple pantry and refrigerator staples, and in under 30 minutes. Plus, there are just a few dishes so clean up is a breeze.
Zucchini is a magic ingredient in baking. If you've never had zucchini bread muffins, you're sorely missing out. Zucchini is a secret ingredient that adds moisture and a perfectly fluffy texture to breads and muffins. That's why these chocolate chip zucchini muffins are so good.
It has a moist and fluffy texture. With a carefully balanced texture, these moist zucchini cupcakes have the perfect combination of fluffy, soft, and moist. They get their texture from zucchini and another secret ingredient -- yogurt!

Ingredients and Substitutions

To make these easy and moist chocolate chip zucchini muffins, you will need the following ingredients (full quantities in recipe card below):

zucchini - I would recommend going for smaller zucchinis as they have a bit less moisture than bigger ones. If the zucchini has seeds, remove them first as they can make the muffins slightly bitter. Then, grate or shred the zucchini and use a paper towel to lightly blot them.
all-purpose flour
baking powder + soda
ground cinnamon
salt
butter
brown sugar - feel free to substitute with granulated sugar instead.
egg
plain yogurt - this is the secret ingredient that keeps these muffins super moist. I used my homemade yogurt, but feel free to use any kind of yogurt that you have. Greek yogurt also works.
vanilla extract
chocolate chips - you can choose to leave these out, or add in some chopped nuts or almonds instead.

You will also need measuring cups and spoons, mixing bowls, 12-tin muffin pan, and cupcake liners.

How to Make the Best Chocolate Chip Zucchini Muffins

Combine dry ingredients. In a medium bowl, sift together flour, baking powder, baking soda and salt.
Combine wet ingredients. Use a stand mixer or a hand mixer to cream together the butter and sugar in a large bowl, until light and fluffy, about 2 minutes. Beat in egg, then add yogurt and vanilla and beat until combined. The batter will be lumpy.
Add dry ingredients to wet ingredients. Beat until just combined, and no dry flour particles are visible. Fold in the zucchini and chocolate chips.

Divide batter. Line a 12-tin muffin pan with cupcake liners, or spray with cooking spray. Use a medium to large cookie scoop and divide batter evenly into the liners, filling them all the way to the top.
Bake. Bake in a 400F preheated oven for 18-20 minutes, until the tops are golden brown and a toothpick inserted comes out clean. Allow muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to continue cooling.

Storing Instructions

Use room temperature ingredients: It's very important that you use room temperature butter, eggs, and yogurt for this recipe-cold ingredients can cause the muffins to not bake as evenly as desired.
Removing muffins from the tin: Be sure to wait just five minutes before removing the zucchini muffins from the muffin pan because they will continue to cook if left in the hot pan. Overcooked muffins will be dry and slightly hard
How to store: Store chocolate chip zucchini muffins at room temperature for 2-3 days. Ensure that they are wrapped tightly in plastic cling wrap or stored in an airtight container to avoid them from going stale and dry. You can also store them longer (up to 1 week) in the refrigerator. Note that cooling will change their texture.
How to freeze: Freeze zucchini muffins by wrapping them tightly with plastic cling wrap and then placing them in an airtight container for up to 3 months. When ready to eat, allow them to completely thaw overnight in the refrigerator, or for a few hours at room temperature first.

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Grilled Shrimp Salad

Grilled shrimp salad is a quick and easy, healthy summer meal that is loaded with fresh, flavorful ingredients. It's packed with crisp mixed greens, fresh vegetables, and lemon-garlic shrimp - the star of the show which is marinated and grilled to perfection (or baked or air fried!), all tossed in an easy 4-ingredient homemade dressing. This simple salad is ready in just 25 minutes = perfect for a quick lunch or dinner.

Why You'll Love Grilled Shrimp Salad

It's quick and easy. This grilled shrimp salad is ready in just 25 minutes. Salads are so easy to throw together, and when you top it with a clean protein like shrimp, they make for a simple, filling meal in no time.
Shrimp is a delicious, healthy protein. Seafood is a great part of a healthy diet, and shrimp offers tons of amazing things for your body-like protein, healthy fats, vitamins, minerals, and antioxidants!
You'll feel good after eating it. Food that tastes good is great-but food that tastes good and makes you feel good is even better. With all these nutrients, this grilled shrimp salad will give you energy without weighing you down. It's the perfect light lunch meal to keep you going all day.

Ingredients and Substitutions

To make this delicious grilled shrimp salad, you will need the following ingredients (full quantities in recipe card below):

large white shrimp - Use large white shrimp or even jumbo shrimp. To peel and devein the shrimp, use scissors to cut through the shell along the back of the prawns, and remove the shells and tails. Rinse to remove the veins and pat dry with paper towel.
olive oil
garlic
lemon juice - you can substitute with lime for extra tang.
shrimp seasoning - Italian seasoning (or substitute with double the amount of fresh herbs such as fresh oregano and thyme), paprika, salt, and pepper.
mixed greens - you can also substitute with arugula, romaine lettuce, or any other salad greens.
avocado
red bell pepper - feel free to substitute with any color bell pepper.
red onion
dressing - olive oil, lemon juice, salt, and ground black pepper. You can substitute the dressing for Greek salad dressing, Italian dressing, or balsamic vinaigrette.

One of my favorite things about this salad is that is is completely versatile. You can add in any vegetables that you have on hand. Try adding in tomatoes, cucumbers, or grilled corn.

How to Make the Best Grilled Shrimp Salad

Marinate the shrimp. In a large mixing bowl, combine shrimp with oil, garlic, lemon juice, Italian seasoning, paprika, salt, and pepper. Toss to evenly coat. Set aside for 15-20 minutes to marinate. You can also marinate the shrimp with seasoning in a sealable Ziploc bag.
Grill the shrimp. Thread the marinated shrimp onto bamboo skewers, adding 4-5 shrimp to each. Lightly brush oil over the grill pan. Preheat the grill over medium high heat for 3 minutes until the oil starts sizzling and shimmering. Place the skewers evenly apart on the grill pan and grill for 3-4 minutes on each side or until the shrimp turn orange and completely opaque.
- You can also bake shrimp or air fry the shrimp at 375F for 12-15 minutes.
Assemble salad. In a large mixing bowl or serving bowl, combine the salad ingredients including mixed greens, avocado, bell pepper, and red onion. Unthread the grilled shrimp and add on top of the salad.
Add dressing. In a small mixing bowl, combine olive oil, lemon juice, salt, and pepper. Pour dressing over the salad and toss to combine. Add more salt and pepper to taste, if needed.

Recipe Tips and Tricks

Tips for cooking shrimp: Be careful not to overcook your shrimp. Shrimp is cooked once you can't see through it anymore. Once the tails start to turn inwards, it's done. Extra-curly tails are a sign your shrimp is overcooking! Well-done shrimp are tougher and rubberier than their perfectly cooked counterparts.
How to store: This salad includes fresh shrimp and avocado, so it's best eaten fresh. However, it will last in the fridge for 2-3 days. If preparing a complete salad for the next day, make sure your shrimp is cool before introducing it to the greens. Hot shrimp can wither your salad.
How to eat leftovers: For this grilled shrimp salad, I recommend eating the leftover shrimp cold over your salad, instead of reheating it.

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No Bake Protein Breakfast Energy Bites

No bake protein-packed breakfast energy bites are chewy, easy to make, delicious, and loaded with healthy nutrients. They are perfect for breakfast on-the-go to keep you full until lunch, as a post-workout snack, or whenever you need an energy boost. They are easy to make with a handful of real ingredients and require no cooking or baking. Plus, these vegan peanut butter energy balls can be made ahead and are freezer-friendly too. Perfect for busy mornings.

Why You'll Love No Bake Protein Energy Bites

The perfect blend of ingredients. Peanut butter and oats are already a match made in heaven (like in these Chewy Peanut Butter Granola Bars). Add in some protein powder and chia seeds to help keep you full until lunch. The nuts add a welcome crunch, and the chocolate is just for fun. But trust me, it's a worthwhile addition.
It's quick and easy. These energy balls take just 10 minutes to prep and 20 minutes to chill. Nothing needs to be cooked or reheated. Simply combine real wholesome ingredients, form into individual bite-size pieces, and make your morning routine a little simpler. So easy!
A great recipe for meal prep. Make a batch (or two!) of these when you get home from work and have breakfast and/or snacks lined up and ready to go all week. They are vegan, gluten-free, and satisfy all diets.

Ingredients and Substitutions

To make these easy no bake protein energy balls, you will need the following ingredients (full quantities in recipe card below):

peanut butter - or substitute with any other nut butter like almond butter, hazelnut butter, or cashew butter.
old-fashioned rolled oats - use rolled oats and not quick oats.
protein powder - chocolate or vanilla protein powder works.
chia seeds
vanilla extract
cashews
slivered almonds
chocolate - you can use shaved chocolate or chocolate chips.

These peanut butter protein balls are completely customizable. Feel free to add in flax seeds, unsweetened shredded coconut, honey, dates, cinnamon, or pumpkin pie spice.

How to Make the Best No Bake Protein Breakfast Energy Bites

Combine ingredients. In a large mixing bowl, combine peanut butter (or nut butter), oats, protein powder, chia seeds, and vanilla extract.
Grind nuts. Place cashews and slivered almonds into the bowl of a food processor, then blend until finely ground, about 1 minute. Add to peanut butter mixture, then stir using a rubber spatula until well combined.
Fold in chocolate. Fold in shaved chocolate or chocolate chips. You may need to use your hands to combine it all together. If so, wet your hands slightly first to prevent sticking.
Cool mixture and shape. Let mixture cool in the refrigerator for about 20 minutes. Then use your hands to roll out into 12 small bite-size balls. Store in an airtight container.

Recipe Tips and Tricks

How to store: Store these protein energy bites in an airtight container in the refrigerator for up to one week. You can also freeze them for up to 3 months. If eating from frozen, allow them to defrost first before enjoying.
Shape them into bars: You can also use this mixture to shape into protein bars instead of balls. Just press the mixture into an 8-inch square baking dish, refrigerate, and cut into bars.

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Mediterranean Baked Shrimp Orzo

Mediterranean baked shrimp orzo is a complete wholesome one pot meal, consisting of all four food groups. Delicious sautéed vegetables add depth and nutrients to this baked orzo, which features large shrimp and orzo pasta that is oven-baked until juicy and tender, with a sprinkle of feta cheese on top that brings together the fresh Mediterranean flavors in this dish. Although this recipe is simple to make (and easy to clean up after!), the result is impressive. This fancy dinner is perfect for date night and comes together in just 30 minutes, making it also perfect for busy weeknights.

Why You'll Love Baked Shrimp Orzo

Everybody loves orzo. Orzo in Italian translates to barley, and a lot of people think of orzo as a type of grain or rice. But orzo is a small pasta that works great in soups and sides like Lemon Chicken Orzo Soup and Mediterranean orzo pasta salad. For this dish, orzo is a key ingredient. When fully cooked, it is tender and lends a creamy texture to this baked shrimp orzo dish.
Baked shrimp is tender and delicious. When cooked right (at a high temperature for the correct amount of time), fresh shrimp comes out tender, juicy, and flavorful, especially when smothered in savory tomato sauce. This shrimp has the best texture.
Comfort food that is healthy with nutrients. Mediterranean baked shrimp orzo is the ultimate comfort food. It's dense, savory, filling, and packed full of nutrients. With mushrooms, onions, garlic, and tomatoes inside, you don't need to worry about finding greens to serve on the side. And with the carbs and clean protein from the shrimp, you've got a well-balanced meal!

Ingredients and Substitutions

To make this delicious Mediterranean baked shrimp orzo, you will need the following ingredients (full quantities in recipe card below):

shrimp - for this recipe, use large, thawed shrimp. If you substitute frozen or small shrimp, the cooking time in the oven for the shrimp won't match the cooking time for the orzo-resulting in over- or under-cooked shrimp or orzo. Also, using fresh shrimp the day you bought it will deliver the best taste.
orzo
olive oil
brown mushrooms
onion
garlic
diced tomatoes
chicken broth - feel free to substitute with vegetable broth instead.
seasoning - Italian seasoning (or dried oregano), salt, and pepper.
feta cheese

You will also need measuring cups and spoons and a 12-inch cast-iron skillet or oven-safe skillet.

How to Make the Best Mediterranean Baked Shrimp Orzo

Heat aromatics. Heat oil in a large 12-inch cast-iron skillet or oven-safe skillet over medium-high heat until the hot oil sizzles, about 2 minutes. Add mushrooms, onion, and garlic and sauté until tender and fragrant, about 3-4 minutes.
Add liquids. Pour in diced tomatoes and chicken broth. Turn the heat down to medium and stir well to mix. Bring the mixture to a simmer, about 3-4 minutes.
Add orzo. Stir in orzo and season with Italian seasoning, salt and pepper.

Add shrimp and feta. Arrange shrimp evenly over orzo and sprinkle feta cheese on top.
Bake. Bake in a 400F preheated oven for 15-20 minutes until the shrimp turn opaque. Orzo should double in size when it is cooked. Let rest for 5 minutes before serving.

Serve. Drizzle with lemon juice, fresh basil, and additional feta, if desired, and serve.

Storing and Reheating Instructions

How to store: Mediterranean baked shrimp orzo is best eaten hot and fresh, but you can store it in the refrigerator for up to three days in an airtight container. The sooner you eat it, the better!
How to reheat: I recommend reheating this in the oven at 300 F for about 10 minutes until warmed through, or on the stovetop over medium-low heat until warmed through. I don't recommend reheating shrimp in the microwaves, as it can make them tough and rubbery.

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Greek Chicken Salad

Greek chicken salad is fresh, healthy, and delicious, packed with vibrant classic Mediterranean flavors. This classic Greek salad is topped with chicken, loaded with typical Greek ingredients like tangy kalamata olives and feta cheese while crisp cucumbers, tomatoes, and red onions balance out the strong flavors, and is all tossed in a homemade Greek dressing. It's a perfect salad to serve on it's own for a light but filling lunch or dinner, and is great for meal prep throughout the week.

Why You'll Love Greek Chicken Salad

Packed with essential nutrients. This Greek chicken salad has it all. Seriously. Between the feta cheese, kalamata olives, fresh vegetables, and protein, this salad is packed with a variety of vitamins, minerals, and nutrients that promote health including gut health, heart heath, and more.
It's perfect for meal prep. This chicken salad is one of my favorite ways to use up any leftover chicken breast. Plus, you can prep everything in advance (ideal for meal prep!), and divide into meal prep containers. I would just recommend storing the dressing separately in small dressing containers to pack with your lunch on the side.
You can serve it however you want. Greek chicken salad makes a great side salad at a dinner party, but it is filling enough to serve as a main course on its own. It is packed with protein and veggies for a healthy and wholesome lunch or dinner.
Quick and easy to make. Since we are using leftover chicken (so we don't have to cook anything), this salad takes literally less than 10 minutes to chop up and throw together. It's perfect when you are too busy to make a full-on dinner, and you can customize it with any vegetables you have on hand.

Ingredients and Substitutions

To make this easy Greek chicken salad, you will need the following ingredients (full quantities in recipe card below):

chicken breast - this recipe a great way to use up any leftover chicken breast that oyu have on hand. You can also use a rotisserie or roast chicken.
romaine lettuce - you can substitute this with mixed greens or most other salad greens that you have on hand.
grape tomatoes
Persian cucumbers
red onion
kalamata olives - kalamata olives are soaked in salty brine, making them slightly tart, sour, and very salty. They're a Greek salad staple.
feta cheese - this soft, salty, and creamy cheese originates in Greece. If you've never had it, you need to.
Greek salad dressing - use store-bought or homemade dressing. It's really simple to make homemade Greek salad dressing in just a few minutes with olive oil, lemon juice, oregano, salt, and pepper.

This Greek chicken salad is also completely customizable. Feel free to leave out any ingredients that you are not a fan of. Some things that you can add or exchange to modify it based on your own taste are: bell peppers, oven-roasted red peppers, artichokes, croutons, pickled onions, and hard-boiled egg.

How to Make the Best Greek Chicken Salad

To make Greek chicken salad, simply combine all the ingredients into a large mixing bowl or serving bowl, including chicken, romaine lettuce, tomatoes, cucumbers, red onion, cucumber, olives and feta cheese. Then make the dressing (if using homemade), and pour the Greek salad dressing on top. Toss to combine, and add more salt and black pepper to taste, if needed.

How to Serve

You can serve this Greek chicken salad on it's own for a filling lunch or dinner. You can also serve it on the side of your Greek-inspired dinner. Some great recipes to pair with this include:

Make Ahead and Storing Instructions

Make ahead instructions: To make ahead, store the salad, chicken, and dressing separately in airtight containers in the refrigerator. The chicken will last up to 3 days, and the salad and dressing will last up to 1 week. Then toss and combine just before serving or packing for lunch. This will keep your salad looking fresh.
How to store: Store this Greek chicken salad in the refrigerator for up to 3 days. Store it in an airtight container or in a bowl wrapped tightly with plastic cling wrap.

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Greek Salad Dressing

Homemade Greek salad dressing is light, fresh, and flavorful. It's an olive oil and lemon based dressing that takes a plate of salad greens and turns it into something delicious. It's quick and easy to make with 5 simple ingredients in just 5 minutes. Plus, homemade dressings are so much better, tastier, and healthier than store-bought. You'll never be able to go back to store-bought after making it at home!

Why You'll Love Greek Salad Dressing

It's quick, easy, and simple. This Greek salad dressing takes only five ingredients-and you probably have all of them at home right now. Plus, few ingredients means that this recipe takes no time to throw together. get thrown together in no time. Last-minute lunches don't need to take a lot of time.
It's flavorful and delicious. With quality ingredients and balanced flavors, this Greek salad dressing gives your salad all the flavor it needs. Light, bright, and fresh.
It's better than store-bought. If that's not enough to convince you to make your own Greek salad dressing, then you should know it's also cheaper, fresher, and healthier than bottled store-bought dressing. Unlike it's store-bought counterparts, this dressing has no preservatives, fillers, or artificial flavors. Just real ingredients.

Ingredients and Substitutions

To make this easy homemade Greek salad dressing, you will need the following ingredients (check recipe card below for full quantities):

olive oil
lemon juice
dried oregano - you can also substitute this with Italian seasoning or dried basil.
salt and pepper

You will also need measuring cups and spoons, mixing bowl, and a mason jar or airtight container for storage.

How to Make Homemade Greek Salad Dressing

Greek salad dressing is so easy to make at home. All you need to do is combine all the ingredients into a small mixing bowl and stir well with a spoon until combined. You can also combine the ingredients in a mason jar and seal with the lid. Shake until well combined. Use immediately over salad and add more salt and pepper to taste.

How to Serve

You can pair homemade Greek salad dressing with almost any salad. Try it with:

You can also use Greek dressing as a marinade for chicken, seafood, and vegetables.

Recipe Tips and Tricks

How to store: Store in an airtight container or mason jar in the refrigerator for up one week. Since homemade dressings lack preservatives, they are better for you but don't last as long.
How to customize: For a traditional Greek salad dressing, follow this recipe as is. But if you want to change it up and add hints of other flavors, try adding in some red pepper flakes, chili flakes, lemon pepper, minced garlic, or Parmesan cheese.

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Zucchini Muffins

Zucchini muffins are fluffy, moist, and delicious. They are loaded with fresh zucchini which makes these muffins moister, lighter, and secretly full of nutrients -- secretly because you can't even taste the zucchini! Instead you will taste hints of cinnamon, vanilla, and brown sugar. The best part? These muffins are so quick and easy to make, and the best way to use up all that zucchini from your garden. Plus, you can easily make a big batch and freeze any leftovers for another day.

Why You'll Love Zucchini Muffins

These are superfood muffins! Zucchini is a superfood that adds vitamins A, B, K, and C, protein, potassium, folate, and fiber to your muffins. All this goodness promotes heart health, lowers high blood pressure, and helps manage cholesterol. These zucchini muffins are great for your health.
Zucchini adds more than just vitamins. Adding produce to bread gives you a boost of nutrition, but it also does magical things to the texture of your muffins. These zucchini muffins benefit from the moistness of the zucchini. So, it's better for you, and it has the best texture too!
Serve them any time of day. Zucchini muffins are great for breakfast on-the-go, as a healthy snack for your kid's lunchbox, or as a dessert to enjoy after a light summer dinner.

Ingredients and Substitutions

To make these easy zucchini muffins, you will need the following ingredients:

zucchini - note that smaller zucchinis have more moisture than larger ones, so if you have the choice, go for a little zucchini. If the zucchini has seeds, remove them first. The seeds can make the muffins slightly bitter. Then, grate/shred the zucchini and use a paper towel to lightly blot them to dry a little.
all-purpose flour
brown sugar - feel free to substitute with granulated sugar as well.
ground cinnamon
baking powder + soda
salt
egg
vegetable oil - you can also substitute with melted butter.
vanilla extract

You will also need measuring cups and spoons, mixing bowls, and a 12-tin muffin pan with cupcake liners.

How to Make the Best Zucchini Muffins

Combine ingredients. In a large mixing bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda, and salt. In a medium mixing bowl, whisk together egg, vegetable oil, vanilla, and zucchini until combined.
Add wet ingredients to dry ingredients. Add the wet ingredients into the dry ingredients and fold until just combined, and no dry flour particles are visible. Do not overmix. The batter will be thick.
Divide batter. Line 9 cups of a 12-tin muffin pan with cupcake liners, or spray with cooking spray. Use a medium to large cookie scoop and divide batter evenly into the liners, filling them all the way to the top.
Bake. Bake in a 375 F preheated oven for 18-20 minutes, until the tops are golden brown and a toothpick inserted comes out clean. Allow muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to continue cooling.

Storing Instructions

How to store: Zucchini muffins taste best when stored at room temperature. To prevent them from going stale, store them in an airtight container or wrap them individually in plastic wrap. They'll keep like this for up to three days. After that, you can keep them for a few more days in the refrigerator-but note that cooling them will affect their texture.
How to freeze: Freeze zucchini muffins by wrapping them tightly with plastic cling wrap and then placing them in an airtight container for up to 3 months. When ready to eat, allow them to completely thaw overnight in the refrigerator, or for a few hours at room temperature first.

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Baked Caprese Chicken

Baked caprese chicken is tender, juicy, and delicious, topped with fresh tomatoes, mozzarella cheese, fresh basil, and a good drizzle of balsamic glaze. Inspired by a caprese salad, this delicious chicken dinner does not disappoint. The balsamic vinegar marinade tenderizes the chicken breasts that rest between the burst cherry tomatoes and melted bocconcini cheese. It's a savory, filling meal that is fancy enough for date night, but quick and easy enough for busy weeknights.

Why You'll Love Baked Caprese Chicken

Tender and juicy chicken. Baked caprese chicken is tender, juicy, and oozing with flavor. The chicken is well-seasoned and get its flavor from a delicious balsamic marinade, burst cherry tomatoes, and bubbly melty mozzarella cheese.
Quick balsamic vinegar marinade. When balsamic meets meat, the acid breaks down the strands of protein. In layman's terms, that means you get a tender, juicy cut of poultry. But that doesn't mean you need to plan ahead. You can make baked caprese chicken as a last-minute meal, allowing the marinade to soak in for just 15 minutes!
Inspired by caprese salad. Inspired by a classic Caprese Salad, this chicken has it all -- fresh tomatoes, mozzarella balls (bocconcini), and is topped with fresh basil. Plus, add a drizzle of balsamic reduction and savor the delicious fresh flavors that melt in your mouth.

Ingredients and Substitutions

To make this easy and delicious baked caprese chicken, you will need the following ingredients (full quantities in recipe card below):

chicken breasts
olive oil
Italian seasoning - you can also substitute this with dried oregano.
salt and pepper
balsamic vinegar
cherry tomatoes
bocconcini (mozzarella balls)
fresh basil

This recipe is also a great way to use leftover Tomato and Mozzarella Caprese Salad.

How to Make the Best Baked Caprese Chicken

Marinate the chicken. In a large ziploc bag, combine chicken breasts with olive oil, Italian seasoning, salt, pepper and 2 tablespoons balsamic vinegar. Press air out of the bag and seal tightly. Press the seasoning around the chicken to coat. Let it marinate for at least 15 minutes, up to overnight in the fridge. You can also marinate in a large. mixing bowl and cover with plastic cling wrap.
Bake the chicken. Arrange marinated chicken in a 8-inch square baking pan. Add tomatoes and distribute them evenly in the pan. Bake in a 400F preheated oven for 20 minutes until the tomatoes are soft.

Add mozzarella balls. Remove the pan from the oven and add mozzarella balls evenly over the chicken. Return the pan to the oven and continue baking for another 10-15 minutes until the melted cheese turns golden brown. The internal temperature for the chicken should also reach 165F.

Make the balsamic glaze. Add the remaining balsamic vinegar to a small saucepan. Let it simmer for over low heat until thickened and reduced by half (about 5-7 minutes), stirring occasionally.
Serve. Allow the baked chicken to rest for 10 minutes. Then, drizzle the balsamic reduction on top. Garnish with basil and serve warm.

Storing Instructions

Tip for juicy chicken breast: Don't skip the step where you let your chicken rest. This is essential if you want a juicy cut of meat! During this time, the juices in the chicken redistribute evenly.
Use a meat thermometer. Knowing when your chicken is done is also important. If you butterfly your chicken breasts or have small ones, they'll take less time to cook. I recommend using a meat thermometer to check for doneness. The chicken is done once it reads 165 F.
How to store: Store leftover caprese chicken in an airtight container in the refrigerator for up to 4 days.
How to reheat: Reheat leftovers in a 350 F preheated oven or air fryer for 10-15 minutes until warmed through.

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Healthy Mango Yogurt Smoothie

Healthy mango yogurt smoothie is refreshing, delicious, and healthy. Loaded with mangos and low-fat yogurt, this creamy tropical smoothie is perfect for a quick breakfast on the go, a healthy snack to give you a boost throughout the day, or as a light dessert (it tastes that good!). Nothing else sounds so refreshing, especially when the weather is hot outside. The best part? Throw everything into the blender and whip up this fresh mango smoothie in just minutes. So easy!

Why You'll Love Healthy Mango Yogurt Smoothie

Mangos have a ton of health benefits. Let's talk about mangos, since they constitute the bulk of this smoothie which means I want to know everything about them. Not only are they delicious and packed with vitamins and minerals, but they provide a huge number of benefits such as: prevents and fights cancer, lowers cholesterol, alkalizes the body, promotes eye health, helps digestion, clears the skin, strengthens immune system, and helps fight heat stroke.
You can enjoy this smoothie all year round. Summer = tropical fruits and flavours = healthy mango yogurt smoothie. Although tropical fruits such as mangos are not always in season, there is always an abundance of mango chunks in the frozen section aisle. That basically means that you can make this mango smoothie and have it feel and taste like summer any time of the year.
It has no refined sugar. This homemade smoothie is sweetened by mangos and a little honey (which is optional). It has no refined sugar or sweeteners, unlike many store-bought smoothies which typically contain a lot of sugar, artificial flavors, and preservatives.

Ingredients and Substitutions

To make this easy 5-minute mango yogurt smoothie, you will need the following ingredients (full quantities in recipe card below):

mango - I recommend using frozen mango chunks. You can also use fresh mangos, but you may need to add in some ice cubes to thicken it up a bit and make it cool.
yogurt - I recommend using low-fat plain yogurt to keep it healthier, but you can use any kind of yogurt. If using Greek yogurt, the smoothie may end up very thick, so you may need to add in some water to thin it out a bit.
honey - adds a little sweetness, but feel free to leave it out if you prefer.
lime juice - you can also substitute with lemon juice.
cinnamon - cinnamon adds a nice subtle compliment to the flavor of the mango in here. Feel free to leave it out if you prefer.

You will also need measuring cups and spoons and a blender.

How to Make the Best Mango Yogurt Smoothie

Just like most smoothies, this mango yogurt smoothie is so quick and easy to make. Just throw all five ingredients into a blender and puree for about a minute until smooth. Then, divide into 2 glasses, or pour a large glass for one, and enjoy.

Recipe Tips and Tricks

How to customize: You can customize this smoothie but adding in different kinds of fruits, making sure to keep the ratio of fruit the same. Try substitution a cup of mango with pineapple or kiwi.
How to serve: Enjoy this smoothie as it, or add in some toppings to bulk it up. Try it with granola, shredded coconut, seeds, or fruit.

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This post was originally published in 2016. It has been updated with new photos and content.

Honey Mustard Chicken Wings

Honey mustard chicken wings are crispy on the outside but juicy and tender inside. Baked in an air fryer to crispy perfection (or in the oven), they have the best texture and taste -- bringing saucy flavor without the mess. Marinate these wings overnight if you have the time or if you are in a rush, an hour is enough time for them to soak in all the flavor from the delicious, garlicky, and sweet homemade honey mustard marinade. The best part? The prep is so effortless, taking just 5 minutes to toss everything together.

Why You'll Love Honey Mustard Chicken Wings

It's so simple to make. This honey mustard chicken wings recipe takes only three simple steps. Combine the ingredients to make the marinade, marinate the chicken, and cook the wings in an air fryer or oven. That's it!
The best honey mustard marinade. What really makes this recipe shine is the marinade. Made with oil, garlic, soy sauce, vinegar, honey, Dijon mustard, salt, and pepper, the marinade tastes best when you give it time to soak into your chicken wings.
A delicious air fryer recipe. You can bake these honey mustard chicken wings in the oven, or in the air fryer. Air frying chicken wings is fast, easy, and delivers the perfect crispy bite.

Ingredients and Substitutions

To make these delicious honey mustard chicken wings, you will need the following ingredients (full quantities in recipe card below):

chicken wings
vegetable oil - you can use any vegetable oil that you have on hand such as avocado oil or coconut oil. You can also use olive oil.
garlic - the flavor you get from fresh garlic is unmatched. You can get a similar taste by substituting with ¼ teaspoon garlic powder instead.
soy sauce
white vinegar - you can substitute with any vinegar such as wine vinegar, apple cider vinegar, or balsamic vinegar.
honey - feel free to substitute with maple syrup or brown sugar.
Dijon mustard
salt and pepper
green onions - optional, for garnish on top.

You will also need measuring spoons, mixing bowls, and an air fryer or quarter sheet baking pan.

How to Make the Best Honey Mustard Chicken Wings

Marinate the chicken wings. In a small mixing bowl, combine oil, garlic, soy sauce, vinegar, honey, mustard, salt and pepper. Mix well with a spoon until smooth. In a large Ziploc bag, add chicken wings and honey mustard marinade. Press air out of the bag and seal tightly. Press the marinade around the wings to coat. Place bag in the refrigerator and marinate for at least 1 hour, up to overnight. You can also marinate the wings in a large bowl, covered.
Cook the chicken wings. You can cook the wings in the air fryer or bake them in the oven.
- To air fry: Place the marinated wings in the air fryer basket and cook at 375 F for 22-25 minutes until nicely charred (not burnt). Open and shake the basket halfway through to make sure they cook evenly.
- To bake in the oven: Preheat oven to 400F. Place the marinated wings on a parchment-lined quarter sheet baking pan, evenly spaced apart. Bake for 25 minutes. You can turn on the broil function on at the end and broil for 1-2 minutes to achieve more crispy and browned skin.
Serve. Let the wings rest at room temperature for 5 minutes. Transfer to a serving plate, garnish with green onions, and serve with extra honey mustard sauce if desired.

Storing and Reheating

How to store: If you don't finish all of your honey mustard chicken wings, let them cool completely to room temperature, then store in an airtight container in the refrigerator for up to 3 days. Letting the wings cool will ensure that condensation doesn't build and your wings stay crispy.
How to reheat chicken wings: Reheat wings in a 350F preheated oven or air fryer for 10-15 minutes until warmed through.
How to freeze: You can freeze these wings once marinated for an hour. Transfer to the freezer in an airtight container or freezer bag and freeze for up to 6 months. To cook, allow to thaw completely and cook within one day.

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Tomato and Mozzarella Caprese Salad

Quick and easy tomato and mozzarella caprese salad is a fresh, light, and delicious summer salad. Made with just a few simple ingredients -- crisp tomatoes, fresh mozzarella, and basil -- tossed together with a balsamic dressing that brings out all the vibrant flavors. Ready in under 10 minutes, it's the perfect salad to make for a summer potlock, picnic, or BBQ, or just when you are craving something healthy for lunch.

Why You'll Love Tomato and Mozzarella Caprese Salad

A twist on traditional caprese salad. Traditional caprese salad is made with sliced tomatoes, sliced mozzarella, and basil leaves, layered on a plate. We use cherry tomatoes, mozzarella balls, and chopped basil instead and toss everything together. It's so much easier to make and eat.
It's packed with flavor. Just because this salad is made with a few simple ingredients, doesn't mean it sacrifices on taste. This salad is loaded with fresh summer flavors that shine through in every bite. Fresh tomato, basil, and mozzarella were just meant to be put together. And the balsamic dressing? It's the perfect pairing.
Perfect for a summer BBQ. This caprese salad is light and fresh, perfect for a summer potlock or BBQ. Some of my other favorite summer salads perfect for a BBQ are: Italian Pasta Salad, Macaroni Salad, Creamy Cucumber Salad, and Classic Coleslaw.

Ingredients and Substitutions

To make this simple tomato and mozzarella caprese salad, you will need the following ingredients:

cherry tomatoes - you can substitute with grape tomatoes as well. If using grape tomatoes, you can opt out of slicing them as they are already in bite-sized pieces.
mozzarella balls (bocconcini)
fresh basil
olive oil
balsamic vinegar
dried oregano - you can substitute this with Italian seasoning.
salt and pepper
balsamic reduction - this is optional, for drizzle on top. Feel free to use a store-bought balsamic glaze of make homemade balsamic glaze in a few minutes.

How to Make the Best Caprese Salad

This salad is so easy to throw together. First combine the tomatoes, mozzarella, and basil together in a large mixing bowl or serving dish. Then, make the dressing by whisking together the olive oil, balsamic vinegar, dried oregano (or Italian seasoning), salt, and pepper, in a small mixing bowl. Pour the dressing into the salad and toss to combine. Top with a drizzle of balsamic reduction (optional).

How to Serve

Pair this fresh tomato and mozzarella caprese salad with some of our favorite summer dishes:

Recipe Tips and Tricks

Make ahead instructions: To make this salad ahead of time, I would suggest prepping the ingredients, making the balsamic dressing, and storing in separate airtight containers. When ready to serve, assemble the salad and pour in the dressing.
Chill if you have time. You can assemble the salad about 1-2 hours before serving and allowing it to chill in the refrigerator to bring out the flavors even more.
How to store: Caprese salad is best eaten fresh since the balsamic vinegar will start to soften the salad ingredients. If you do have leftovers, store in the refrigerator in an airtight container for up to 1 day.

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Thai Basil Chicken

Better than takeout, Thai basil chicken is a quick and easy chicken stir fry that is ready in under 25 minutes. Tender and juicy strips of chicken are stir-fried and tossed in a delicious homemade sauce, topped with fresh Thai basil and green onions. This delicious, light and fresh chicken dinner is packed with so much flavor that will impress and surprise you with every bite. It's so simple to make but so so good. Perfect for busy weeknights or just when you are craving takeout.

Why You'll Love Thai Basil Chicken

It is quick and easy to make = perfect for busy weeknights. Chicken stir fries are typically our go to weeknight dinners because they are quick to make in under 30 minutes and they are delicious. Just like our General Tso's Chicken or Curry Chicken Fried Rice, this Thai basil chicken is ready in just 25 minutes (including prep!)
It's high in healthy protein that taste delicious. Chicken is a phenomenal source of clean protein, but it can get boring when prepared plain. Sometimes salt and pepper just doesn't cut it. You won't believe how much flavor chicken can take on like in this Thai basil chicken.
A special homemade sauce. Bottled sauces will only get you so far. Plus, they are typically filled with preservatives, artificial flavors, and other filler ingredients. The delicious homemade sauce that we make for this Thai basil chicken is made with just 4 simple ingredients that packs on the flavor that's both sweet and savory.

Ingredients and Substitutions

To make this quick and easy Thai basil chicken, you will need the following ingredients (full quantities in recipe card below):

chicken - I used chicken thighs, but you can use either thighs or chicken breast, cut into 1-inch strips.
olive oil - for stir frying. Feel free to substitute with any vegetable oil that you have. Coconut oil adds a nice subtle flavor that pairs really well too.
red onion
garlic
Thai chili - If you're unfamiliar with Thai chili, it's best to add it in small amounts and taste after mixing. Remember, you can always add more, but you can't make it less spicy after adding too much.
salt and pepper
red bell pepper - feel free to substitute with any kind of bell pepper.
Thai basil leaves - Thai basil isn't your run-of-the-mill basil (sweet Italian basil)-so don't substitute it. With a purple stem and small, sturdy, serrated leaves, Thai basil can withstand the heat of cooking. It tastes spicy with strong notes of licorice or anise.
green onions
lime - optional for serving.
sauce - made with fish sauce, soy sauce (or oyster sauce), sugar, sesame oil, and water. Note that if you use oyster sauce, then omit the sugar.

You will also need a large wok or skillet for frying.

How to Make the Best Thai Basil Chicken

Make the sauce. In a small mixing bowl, whisk together all the sauce ingredients until smooth. If using oyster sauce instead of soy sauce, you can omit the sugar. Set aside.
Stir fry the chicken. Heat oil in a large wok or skillet over medium-high heat for 2 minutes until the hot oil sizzles. Add chicken and stir fry for 4-5 minutes until browned on all sides. Stir in onion, garlic, and Thai chili (optional) and cook until tender and fragrant, about 1 minute. Season the chicken mixture with salt and pepper.
Add the sauce. Stir in the sauce and toss well to coat. Keep stirring until the sauce thickens to a desired consistency, about 2 minutes.

Add vegetables. Add bell pepper and basil. Cover the lid and cook for 1-2 minutes until the basil is wilted and the bell pepper is tender.
Serve. Serve immediately with steamed rice and a drizzle with lime juice if desired.

Storing Instructions

How to store: Thai basil chicken taste best fresh, but if you can't eat it all, it will keep in the refrigerator for up to 3-5 days in an airtight container. The sooner you eat it, though, the better it will taste.
How to serve: Thai basil chicken always hits the spot served with a bowl of steamed rice. You can also pair it with Vegetarian Fried Rice, Roasted Garlic Green Beans, Honey Roasted Carrots, or Air Fryer Broccoli.

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Chocolate Zucchini Cake

Chocolate zucchini cake is moist, fluffy, and delicious. Loaded with fresh zucchini for a burst of nutrition, and topped with a homemade cream cheese icing, this cake is always a big hit. If you love cake with a melt-in-your-mouth texture, then this zucchini cake is for you. The best part? The batter is super easy to throw together in about 10 minutes. So what you waiting for? Indulge in this unique chocolate cake this summer.

Why You'll Love Chocolate Zucchini Cake

Loaded with fresh zucchini. The not-so-secret ingredient - zucchini - adds texture, moisture, and little to no flavor. As far as vegetables go, zucchini is pretty flavorless. Which makes this summer squash a great addition when baking (and a great way to use up that abundant veggie from your garden). You basically get all the pros and none of the cons!
It's a healthier alternative to regular cake! Sure, you're not avoiding the calories or the sugar, but you are adding some veggies and essential nutrients to your diet. This chocolate zucchini cake is good for health-conscious friends and kids who don't like to eat their veggies.
You'll love the sweet cream cheese icing. Once you top this chocolate zucchini cake with your homemade cream cheese icing, you'll see that you're capable of creating a culinary masterpiece. With a dash of honey or maple syrup (or both!), the sweet icing pairs perfectly with the chocolate zucchini cake.

Ingredients and Substitutions

To make this easy and delicious chocolate zucchini cake, you need the following ingredients (full quantities in recipe card below):

all-purpose flour
brown sugar
cocoa powder
mini chocolate chips - I prefer the smaller texture of the mini chocolate chips in these, but feel free to use regular chocolate chips if you prefer.
baking soda + baking powder
salt
zucchini
vegetable oil
eggs
cream cheese icing - made in just minutes with cream cheese, milk, honey (or maple syrup), and confectioners' sugar.

How to Make the Best Chocolate Zucchini Cake

Combine dry ingredients. In a large mixing bowl, whisk to combine all the dry ingredients including flour, sugar, cocoa powder, chocolate chips, baking soda, baking powder and salt.
Combine wet ingredients. In a medium mixing bowl, whisk to combine all the wet ingredients including grated zucchini, oil, and eggs.
Add wet ingredients into dry ingredients. Pour the wet ingredients into the dry ingredients. Stir with a silicone spatula until the ingredients are distributed evenly. Make sure not to over mix.
Bake. Carefully transfer the mixture into a greased 8-inch baking pan. Bake in a 350 F preheated oven for 50 to 55 minutes, until a toothpick inserted into the center of the cake comes out clean.
Cool. Let the cake cool in the pan for 10 minutes, then invert onto a wire cooling rack and cool completely.

How to Make Cream Cheese Icing

To make easy cream cheese glaze, combine the softened cream cheese, milk, honey and sugar in a small mixing bowl. Mix well using a whisk or a hand mixer until smooth.

Then, use an icing spatula to spread the cream cheese icing evenly over the chocolate cake. Slice and serve.

Storing Instructions

How to store un-iced cake: Store un-iced zucchini chocolate cake in an airtight container or wrapped tightly in plastic wrap at room temperature for 1-2 days. If you want your cake to last longer, store it in the refrigerator for up to one week. Store the icing separately in another airtight container for up to 3 days. To extend the life of homemade cream cheese icing, keep it in the freezer for up to one month.
How to store leftover iced cake: If you've already iced the whole cake, store it in an airtight container in the refrigerator for up to 3 days.

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Peach Arugula Salad

Peach arugula salad is an easy summer salad made with a handful of simple ingredients that pack on lots of flavor. Loaded with peppery arugula, fresh ripe peaches, tangy feta cheese, and crunchy pecans, all tossed in a delicious homemade balsamic vinaigrette, this peach salad takes only five minutes to throw together. It's a delicious light meal that is perfect for last-minute lunches at home, a summer picnic or BBQ, or a work potluck. Either way, you may want to make extra because this will go fast.

Why You'll Love Peach Arugula Salad

It's so simple. For the salad, you just need to throw 4 ingredients together, mix in the dressing (which also only needs 5 pantry staples that you likely have at home), and it's done! Just spend 5 minutes and a little effort to make this peach arugula salad come to life.
It's delicious. Just because a meal is easy doesn't mean you need to sacrifice great taste or quality. This peach arugula salad is so good. The sweet peaches, crunchy nutty pecans, and feta cheese complement each other's flavors so well, pair with fresh crisp arugula with even more flavor and great texture.
It's healthy. All those wonderful ingredients aren't just for taste. They nourish your body too! From this peach arugula salad, you get vitamins A, B, C, E, and K, plus potassium, copper, manganese, calcium, zinc, selenium, phosphorus, protein, fiber, and omega-3 fats. Get ready to feel good!

Ingredients and Substitutions

To make this simple peach arugula salad, you will need the following ingredients:

baby arugula - arugula really makes this salad shine, but if you have any other salad greens on hand, feel free to thrown them in. Try kale, spinach or mixed greens.
peaches.- for best results, use fresh peaches. You could also substitute with other fresh fruit (try summer berries), or substitute with canned peaches.
feta cheese - you can substitute with goat cheese or blue cheese.
pecans - you can substitute this with any kind of nuts -- try almonds, walnuts, or pine nuts.
balsamic vinaigrette - you can use either store-bought dressing or homemade. It's really easy to make homemade balsamic dressing in just a couple of minutes using olive oil, balsamic vinegar, honey, salt and pepper.

How to Make the Best Peach Arugula Salad

Peach arugula salad is so easy to throw together. First, combine the salad ingredients (arugula, peaches, feta, and pecans) in a large mixing bowl or serving dish. Then, make the balsamic vinaigrette by stirring together the olive oil, balsamic vinegar, honey, salt, and pepper, in a small bowl. Pour the dressing on top of the salad and toss to combine.

How to Serve

Serve peach arugula salad for a light lunch at home or as a side salad with dinner. You can also add in some protein for a more filling meal such as grilled chicken, grilled shrimp, salmon, or tofu.

For more summer recipes to pair fresh peach salad with, try some of our favorites:

Storing Instructions

Make ahead instructions: To make this salad ahead of time, I would suggest prepping the ingredients, making the balsamic dressing, and storing in separate airtight containers. When ready to serve, assemble the salad and pour in the dressing.
How to store: Peach arugula salad is best eaten fresh since the balsamic vinegar will start to soften the greens and peaches. If you do have leftovers, store in the refrigerator in an airtight container for 1-2 days.

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Falafel

Homemade falafel are golden brown and crispy on the outside, yet fluffy, tender and soft inside, bringing satisfaction and nourishment with every bite. These delicious Middle Eastern vegan fritters are loaded with chickpeas, garlic, fresh herbs, and seasoning, shaped into balls, and fried to crisp perfection. Serve them on their own with tahini sauce, wrapped in pita bread, in vegetarian sandwiches, or on salads, to add more plant-based protein into your diet.

Why You'll Love Homemade Falafel

They are deep-fried but still healthy. Fried foods live in a special place in my heart between satisfaction and guilt. But with falafel, you get all the good and none of the bad. Falafel features a deliciously crisp exterior that contains fluffy, tasty insides that satisfy and nourish. And although deep-frying raises their fat and calorie content, they are still healthy and a great source of vitamins, minerals, fiber, and plant-based protein.
It's perfect for Meatless Mondays. Falafel is naturally vegan and vegetarian, and high in plant-based protein. They make an excellent meat substitution for vegan and vegetarian diets. Plus, leave out the flour, and they can be gluten-free too.
You can serve it in endless ways. Falafel is good on almost anything. Eat these versatile bites in between pita bread, dip it in tahini sauce, have it with basmati rice, add it to salads, or make a shawarma wrap or sandwich with it. The ways to eat falafel are truly endless.

Ingredients and Substitutions

To make delicious homemade falafel, you will need the following ingredients (full quantities in recipe card below):

chickpeas - you need to soak raw dried chickpeas overnight (not canned chickpeas), so you will need to plan ahead if making these and start the process at least the night before.
onion
garlic
herbs - use a combination of fresh parsley, cilantro, and dill.
seasoning - cumin, cardamom (or Italian seasoning), salt, and pepper.
all-purpose flour - this is optional, and only needed if your mixture is too wet. Flour will help hold the falafel together when deep frying.
baking soda
vegetable oil - for frying
tahini sauce - I highly recommend serving falafel with tahini sauce. They complement each other so well. You can use store-bought sauce or make homemade tahini sauce yourself in just 5 minutes.

How to Make the Best Falafel

Soak the chickpeas. Fill a large mixing bowl with water and add the dried chickpeas. Soak them overnight (8-10 hours or longer). Make sure all the chickpeas are completely submerged in water the whole time.
Combine the ingredients. Drain the chickpeas in a colander and transfer into a food processor. Add onions, garlic, parsley, cilantro, dill, cumin, cardamom, salt, and pepper. Pulse on an off for about 1 minute until a fine consistency is achieved. Transfer the falafel mixture into a large mixing bowl and stir in flour (optional) and baking soda until evenly combined. If the mixture is too wet, then adding flour will help keep the falafel from falling apart when being fried.

Refrigerate. Cover the bowl with plastic cling wrap and refrigerate for at least 30 minutes. This helps the mixture soak in all the flavor.
Shape the falafel. Apply some water to your hands to prevent sticking and use your hands to shape the falafel into 1-inch balls (like meatballs). Alternatively, you can use an ice cream scoop to form into even rounds.

Cook the falafel. Add oil into a cooking pot at least 2-inches deep. Heat over medium-high heat for 3-4 minutes until the oil is sizzling hot and shimmering. Deep fry the falafel in batches (about 4-5 pieces each time) until golden brown, about 2-3 minutes. Turn the falafel occasionally to get an even golden crust on all sizes. Transfer the falafel to a paper towel lined plate to drain excess oil and let cool for 5 minutes before serving.

How to Cook Falafel in the Air Fryer

Preheat the air fryer to 375 F, about 3 minutes. Place falafel in a single layer in the air fryer basket and lightly spray with cooking oil to coat evenly. Air fry the falafel for 12-14 minutes until browned. Shake the basket halfway during cooking to brown evenly.

Serve. Serve warm with tahini sauce and a sprinkle of chopped parsley on top.

Recipe Tips and Tricks

Tips for frying falafel: When frying foods, it's essential to maintain the right temperature oil. Ensure your oil is fully preheated before introducing the falafel patties. Keep in mind that the cold patties will lower the oil temperature too.
How to store: Before storing falafel, allow them to cool completely to room temperature on a paper towel-lined plate. Once cool, place in an airtight container and store in the refrigerator for up to 4-6 days.
How to reheat: For best results, reheat leftover falafel in a preheated 350F oven or air fryer for 10-20 minutes until warm and crisp. You can also microwave leftover falafel, but it will lose some of its crispiness.

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Tahini Sauce

Tahini sauce is creamy, smooth, and flavorful. Made in just 5 minutes with a handful of ingredients including tahini paste, garlic, and lemon juice, this tahini sauce boasts a nutty flavor, creamy texture, and tons of nutrition. Pair it with classic Middle Eastern dishes such as falafel and shawarma, or drizzle it on with fresh or roasted vegetables, toasted pita bread, or salad. The best part? It's vegan, vegetarian, gluten-free, and dairy-free, so everyone can enjoy it!

Why You'll Love Tahini Sauce

Tahini is a seed-based food. Sometimes, you'll see tahini referred to as nut butter, but it's really made of sesame seeds (and entirely nut-free!). Most tahini pastes are free of allergens like dairy, gluten, and nuts. And as with any seed-based food, tahini boasts tons of healthy and essential fats, nutrients, and proteins. And it's completely vegan!
It has a staple taste you don't want to miss. Tahini sauce is a staple food in Middle Eastern and Mediterranean cuisine-and if you've ever tasted it, you know why. It has an amazingly robust flavor that is strong, earthy, and nutty.
It only takes five minutes to throw together. This tahini sauce comes together in less than five minutes. It's so easy to create this flavorful, creamy sauce that I find myself making it all the time to eat with veggies, bread, and protein!

Ingredients and Substitutions

To make this easy and delicious tahini sauce, you will need the following ingredients (full quantities in recipe card below):

tahini paste
garlic - you will need to finely grate or mince the garlic. You can also crush the garlic using a mortar and pestle.
lemon juice - for the best flavor, I recommend using freshly squeezed lemon juice, but bottled lemon juice will work too. You can also substitute it with lime juice.
salt
water

How to Make the Best Tahini Sauce

Tahini sauce is the easiest sauce you will ever make. All you do is combine all the ingredients into a small mixing bowl and stir together until smooth. If you find that the sauce is too thick, slowly add a little bit more water until it reaches the desired consistency. Then, transfer to a serving dish and serve.

PRO TIP - If your tahini sauce is thick or separated at any point, it just needs to be stirred more. Keep stirring until it's 100% smooth.

How to Use Tahini Sauce

You can serve tahini on it's own like a dip with a side of pita bread, or get more creative and use it to take all your meals to the next level. Here are some of my favorite ways to use tahini:

Shawarmas - tahini sauce is a classic on shawarmas/donairs. Serve your next Chicken Shawarma with a drizzle of it on top.
Falafel - Falafel just would't be the same without a drizzle of tahini sauce. It's a must!
Burgers - instead of mayo and ketchup, give your Hamburgers a Middle Eastern flair with tahini sauce. It's especially good on Mediterranean Turkey Burgers.
Salad Dressing - serve tahini sauce as a dressing over any of your favorite salads. Try it with Greek Chickpea Salad (instead of Greek dressing) or Chicken Garden Salad.
Meat - top it on Grilled Chicken Skewers, Lamb Chops, Roast Chicken, or Meatballs.
Vegetables - drizzle it on grilled or roasted vegetables.
Veggie Dip Platter - serve it as a vegetable dip alongside Hummus and Baba Ganoush.

Recipe Tips and Tricks

The perfect consistency: Tahini sauce has a slightly runny consistency which make it easy to drizzle on Chicken Shawarma, Falafel, and Meatballs. You can also serve it as a dip, but you will have to use less water to get it to that thicker consistency.
How to store: Homemade tahini sauce will last for up to 3 days stored in an airtight container in the refrigerator.

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Blueberry Crisp

Blueberry crisp with a sweet blueberry filling and a buttery, crispy, oat topping, is a delicious, fruity treat. Ready in just 45 minutes (which includes 10 minutes to prep), blueberry crisp is a perfect dessert to serve warm right out of the oven when entertaining family and friends, or when you are just craving a last minute treat. Top it off with ice cream or whipping cream and enjoy. Nothing is more satisfying.

Why You'll Love Blueberry Crisp

It's easy to make = perfect for new bakers. There are just a couple of steps to this recipe. It's so simple that anyone can do it. In fact, blueberry crisp might have been the first recipe I ever made when I was a kid. It's a great recipe to let the kids try or a great introductory dessert recipe for any new baker to try.
You need just 10 minutes to prep. Even though this crisp will bake up in the oven for 35-40 minutes, you can use that time to do other things at home. When it's all said and done, you really only need to spare less than 10 minutes of actual work to make this blueberry crisp.
Blueberries are healthy. Sure we add in some sugar into the mix, but with 4 cups of blueberries, this dessert is not lacking in nutrients. Blueberries are the most nutrient-dense of any berry. Low in calories and very high in fiber, vitamins C and K, and manganese, blueberries also contain tons of essential antioxidants to keep your body healthy.

Ingredients and Substitutions

To make this easy and delicious blueberry crisp, you will need the following ingredients (full quantities in recipe card below):

blueberries - I used fresh blueberries, but you can easily substitute for frozen ones. Be sure to allow them to thaw out first and pat off any excess water before using.
lemon juice
flour
brown sugar - you can also substitute with granulated sugar, honey, or maple syrup.
butter - if you want to keep this recipe vegan, just substitute the butter with coconut oil. It's that easy.
rolled oats
brown sugar
cinnamon

You will also need measuring cups and spoons and a 9-inch square baking pan.

How to Make the Best Blueberry Crisp

Prep. Preheat oven to 375 F. Grease a 9-inch square baking pan with cooking oil spray.
Make the blueberry layer. In a large mixing bowl, combine blueberries, lemon juice, flour, and sugar. Gently toss to combine. Evenly distribute the blueberry mixture into the greased pan.
Make the oat topping. In another mixing bowl, combine softened butter, oats, flour, sugar, and cinnamon. Stir together with a rubber spatula until combined. Evenly distribute the topping on top of the blueberry layer.

Bake. Bake for 35 to 40 minutes until the top is lightly browned. Place on a wire cooling rack to cool down for 10 minutes.

Serve blueberry crisp warm with a scoop of vanilla ice cream. You can also eat it with whipping cream, yogurt, chocolate, nuts, or other fresh fruit.

Recipe Tips and Tricks

Make ahead instructions: You can prepare and assemble the blueberry crisp up to one day in advance. Store it in the refrigerator tightly wrapped with plastic wrap until ready to bake. You can also freeze it (tightly wrapped with plastic wrap) and bake directly from frozen for 15-20 minutes longer.
How to store: Store blueberry crisp is best eaten fresh on the same day. You can store it covered or in an airtight container on the counter for up to 2 days, or in the refrigerator for up to 5 days). Note that storing in the fridge can alter the texture of the crisp.
How to reheat: Reheat leftovers in a preheated 300F oven or air fryer for 5-10 minutes until warmed through.

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Marinated Mozzarella Balls

Marinated mozzarella balls is a delicious and simple yet stunning appetizer, perfect if you love fresh mozzarella. Soaked in olive oil, garlic, and fresh herbs, the bocconcini absorbs a complex flavor that is so so good. The best part? They take literally 5 minutes to throw together and then pop into the refrigerator to let the flavors infuse into each other. Serve them cold on their own with a side of toasted pita bread, or add them to salads, pasta, or pizza. No matter how you eat these, you won't regret it.

Why You'll Love Marinated Mozzarella Balls

Fresh mozzarella is healthy! With less sodium and fewer calories than most cheeses, mozzarella is a cheese that you can feel good about eating. It also contains protein, calcium, and probiotics that improve your gut health. Seconds, anyone?
These mozzarella balls are bursting with flavor. Marinated in olive oil and garlic, there's already so much flavor coming into the cheese. But to compliment it even further, throw in a bunch of fresh herbs and some red pepper flakes. You can even add in some balsamic vinegar or basil pesto.
You can eat it with everything. Okay, maybe not everything-but there's a long list of meals you can enhance with marinated bocconcini. Try adding these balls on top of salad, pasta, pizza, or in a panini. Or keep things simple with a side of toasted pita bread or other crusty bread on a charcuterie board.

Ingredients and Substitutions

To make delicious and easy marinated mozzarella balls (bocconcini), you will need the following ingredients (full quantities in recipe card below):

mozzarella balls (or bocconcini)
extra virgin olive oil - use a high-quality olive oil. Olive oil is a cornerstone ingredient in this recipe, so it needs to be good! You don't need to break the bank, but you should choose cold-pressed organic olive oil.
garlic
herbs - fresh parsley, fresh basil, fresh oregano. I love the potency of fresh herbs. If you must, you can substitute with dried herbs. Add about half of the amount.
crushed red pepper flakes - adds a little heat. You can add more or less, to taste.
salt

For some flavor variations, try a drizzle on some balsamic vinegar on top (or completely mix some in if you prefer) or a small scoop of basil pesto.

How to Make the Best Marinated Mozzarella Balls (Bocconcini)

This might just be the easiest appetizer you can ever make. All you do is combine olive oil, garlic, parsley, basil, oregano, red pepper flakes, and salt in a medium mason jar or bowl. Stir to combine. Then, add drained mozzarella balls and stir to fully coat. Seal lid and refrigerate for at least 1 hour to allow the flavours to infuse into each other, but if you're in a hurry, you could get away with just 30 minutes..

Serve in a bowl with toasted pita bread or other crusty bread.

Recipe Tips and Tricks

How to marinate: I recommend marinating these mozzarella balls for one hour for the best results, but if you're in a hurry, you could get away with just 30 minutes.
How to store: Marinated bocconcini is best served fresh. You can store it for up to one day, but I would not recommend anything longer than that, as the texture will start to change.
Refrigerating oils: If you do have leftovers, keep in mind that the olive oil will solidify in the refrigerator. Just allow it to sit at room temperature for 20 minutes or so until the oil thaws.

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Vietnamese Noodle Bowl with Chicken

Vietnamese noodle bowl with lemongrass chicken, cold vermicelli noodles, crisp vegetables, and fresh herbs, all tossed in a homemade Vietnamese nuoc cham vinegar chili sauce is the perfect meal when you are craving something healthy, delicious, light, but filling. To make this Vietnamese noodle salad you need a few minutes to prepare and assemble the ingredients, some foresight to marinate and cook the lemongrass chicken, and a good appetite when it's done. It's perfect for lunch or dinner, even on busy weeknights especially if you marinate the chicken ahead of time or use leftover cooked chicken.

Why You'll Love Vietnamese Noodle Bowl with Chicken

A fresh, healthy, and light meal. Vietnamese noodle bowls with chicken are light yet so filling. They are loaded with delicious ingredients that pack on the flavor that won't disappoint, and it's healthy! They are similar to Vietnamese summer rolls except instead of being wrapped up in rice paper, the ingredients are tossed together in a bowl of noodles. So if you are a fan of fresh salad rolls, then you will love these bowls.
Marinated lemongrass chicken. These noodle salad bowls are topped with delicious, juicy, and tender lemongrass chicken which takes just an hour to marinate. Plus, prepare it the night before and let the chicken marinate even longer for an even stronger flavor. Either way, the chicken will be delicious.
Homemade nuoc cham sauce. Nuoc cham sauce is a vinegar chili sauce that is a staple of Vietnamese cooking. Once you taste it, you'll see why. It balances flavors of sweet, salty, and sour for an irresistible taste you won't find anywhere else.

Ingredients and Substitutions

To make this delicious Vietnamese noodle bowl with chicken, you will need the following ingredients (full quantities in recipe card below):

lemongrass chicken - marinated in vegetable oil, soy sauce, fish sauce, sesame oil, brown sugar or honey, garlic, lemongrass, and onion. You can grill, bake, or air fry the chicken. If you don't have the time to make lemongrass chicken, you can throw together a 10 minute bowl using any leftover cooked chicken that you have on hand. You can even try it with leftover rotisserie chicken or roast chicken.
noodles - for the most authentic noodle bowl, use thin vermicelli rice noodles. Vermicelli noodles are made of ground rice (so they're gluten-free!), and they are thin, stretchy, and delicious! They take on a translucent white color when cooked and make this Vietnamese noodle bowl shine.
cucumber
carrots
fresh cilantro - you could also substitute with fresh basil, or add in both herbs.
roasted peanuts
lime - for serving.
Vietnamese vinegar chili sauce (nuoc cham) - make this delicious sauce in minutes using fish sauce, rice vinegar, water, sesame oil, granulated sugar, pepper, and red chili. You can also use store-bought sauce if you prefer, or drizzle on some peanut dipping sauce instead for a different flavor.

How to Make the Best Vietnamese Noodle Bowl with Lemongrass Chicken

Marinate the chicken. In a blender or food processor, add all chicken marinade ingredients (vegetable oil, soy sauce, fish sauce, sesame oil, brown sugar, garlic, lemongrass, and onion) and mix for 1 minute until smooth. Place cubed chicken into a large mixing bowl and pour the marinade on top. Toss well to coat. Cover and refrigerate for at least 1 hour (or overnight for the best results). You can also store the marinated chicken in a sealable ziploc bag.
Cook the lemongrass chicken. You can grill, bake, or air fry the chicken skewers.
- To grill the skewers: Thread 4-5 pieces of cubed chicken onto bamboo skewers. Lightly apply cooking oil over chicken skewers using a cooking oil spray or silicone brush. Preheat the grill over medium-high heat for 3 minutes until sizzling hot. Place the skewers evenly apart on the grill pan and grill for 8-10 minutes on each side, or until the internal temperature of the chicken reaches 165 F. Do not overlap the skewers at any time to ensure even cooking for all the skewers.
- To bake the skewers: Preheat the oven to 425 F. Place the marinated chicken skewers on a parchment-lined baking sheet or on a lightly oiled roasting rack in a baking pan. Bake for 15 minutes until golden brown and the internal temperature for the chicken reaches 165F. Turn on the broil function on the oven on high and broil for 2-3 minutes until nicely charred on the edges.
- To cook in the air fryer: Do not thread them and place about 10 cubed chicken pieces in the air fryer basket at a time. Cook at 350 F for 25 minutes, shaking the basket halfway through.
Assemble noodle bowls. Assemble the noodle bowls by placing 1.5 cups (2 oz.) of cooked vermicelli noodles into each serving bowl. Top with sliced chicken, cucumber, carrots, cilantro, and peanuts.
Make the Vietnamese vinegar chili sauce. Combine the sauce ingredients into a small mixing bowl. Stir well with a spoon until smooth and sugar is dissolved. Pour the sauce over the noodle bowls and drizzle with extra lime juice, if desired.

Recipe Tips and Tricks

How to store: Vietnamese chicken noodle bowl is best served fresh. You can keep any leftovers in an airtight container the refrigerator for up to 3-5 days. I recommend storing the nuoc cham separately since the vinegar in it can make the veggies and noodles soggy.
How to make a Vietnamese noodle bowl bar: A fun way to serve these Vietnamese noodle bowls is to set up a little noodle bar. Place all the ingredients in separate plates or bowls. Make the vinegar chili sauce and place in a separate bowl. Then, invite everyone to help themselves make their own Vietnamese noodle bowls to taste.
Tips for vermicelli: After boiling the vermicelli, mixing in a little bit of oil will prevent them from sticking together. Vermicelli softens quickly since they are such thin noodles, so don't forget to set a timer when you cook them.

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Mexican Street Corn Salad

Mexican street corn salad adds a twist to a well-loved classic and popular street food. Loaded with freshly grilled corn on the cob, fresh vegetables and herbs, and a hint of lime, this salad is all tossed together a creamy and cheesy dressing that brings the authentic Mexican flavors home in every bite. It's the perfect salad to throw together for a light lunch, but filling enough to serve for dinner.

Why You'll Love Mexican Street Corn Salad

It's fresh, creamy, and cheesy. This Mexican street corn salad satisfies all the cravings you could have -- from fresh to creamy to cheesy, it's got everything you could want.
All the joys of Mexican street corn without the mess. Mexican street corn (elote) is an absolute pleasure to eat, but it can get messy. With this Mexican street corn salad, all the flavors and textures are there, but you can eat it with a fork or spoon, not on a stick = no mess. And if you've never had an elote, this is a great way to introduce yourself to it.
An impressive crowd-pleasing salad. If you've ever been tasked with bringing a salad to a summer picnic potluck or BBQ, you know that there's two ways it can go: a basic salad that barely gets touched or a stunning recipe that people can't get enough of. You know which category this falls into.

Ingredients and Substitutions

To make this delicious Mexican street corn salad, you will need the following ingredients (full quantities in recipe card below):

corn on the cob - I recommend grilling corn on the cob. For an easier and quicker substitute, thaw and drain 3 cups of frozen corn (or rinse and drain canned corn). Heat olive oil on a skillet over medium heat and cook the corn until it starts to char, about 3 minutes.
cilantro
green onions
avocado
jalapeño pepper
cheese - I used Parmesan cheese, but you can use crumbled cotija cheese for the most authentic flavor. You can also substitute with crumbled feta cheese.
Mexican crema - you can also substitute with sour cream.
mayonnaise
lime
garlic
paprika
salt and pepper
lime wedges - for serving.

This salad is also completely customizable. You can add in other vegetables that you have on hand. Some veggies that work really well in this salad are bell peppers and red onions.

How to Make the Best Mexican Street Corn Salad

Grill the corn. Preheat the grill to high (or to 400 F). Place the corn on the grill and grill for 6-8 minutes, turning occasionally until nicely charred and cooked through. (You can also roast the corn in the oven at 400 F for 25 minutes or cook in boiling water for 10-15 minutes. However, grilling yields a sweeter and creamier taste). Set aside on a plate and allow the corn to cool until cool enough to handle.
Assemble the salad. Cut the corn off the cob and transfer the corn kernels to a large bowl. Add the remaining ingredients. Stir everything together until well combined. Adjust lime juice and salt and pepper as necessary.
Serve. Garnish with lime wedges, and serve.

Recipe Tips and Tricks

How to store: Mexican street corn salad is best served fresh. You can store leftovers in an airtight container for up to 3 days in the refrigerator.
How to serve: Serve this salad alongside all my popular Mexican Recipes for a fiesta at home.
How to make an elote salad bar: One of my favorite ways to serve this is by setting up an elote salad bar. Prepare the dressing (with crema, mayo, lime juice and zest, garlic, and seasonings) and set aside in one bowl. In another, mix the cilantro, green onions, avocado, and jalapeño. Finally, keep the grilled corn in a separate bowl. Now, everyone can make their own Mexican street corn salads how they like it!