You can have this Herbed Lentil Skillet on the table in less time than it takes me to run a mile. The key is taking advantage of canned lentils for a tender and hearty instant protein, as well as vegetables which require very little prep—pre-washed baby spinach and grape tomatoes. They are seasoned in the skillet with chopped shallot, fresh thyme and balsamic vinegar, then dolloped with creamy, rich ricotta cheese which is warmed slightly in the skillet too. A sprinkle of fresh basil leaves takes you, deliciously, to the finish line for the win. I like to serve mine with some whole grain, sourdough toast or baguette.

A fragrant and moist cake made with whole oranges, offering a burst of citrus flavor in every bite. This traditional Sicilian treat is perfect for a light dessert or afternoon tea.

This savory take on the breakfast staple is just as fluffy and appealing as traditional French toast, but with loads more flavor. It's inspired by Bombay toast, a savory breakfast from India. Here, the bread is soaked in an egg and half-and-half mixture spiced with ground coriander, ginger, turmeric, cumin, and black pepper. Onion, Fresno chile, and cilantro also boost the egg mixture for an ultra-flavorful custard for soaking day-old sliced bread. Instead of pan-frying each slice, the bread is tucked into a dish and baked until golden. Chutney on the side is a non-negotiable as its sweetness balances out the savoriness of the dish.

I came across a focaccia recipe from the Appulia region of Italy that incorporates mashed potatoes into the dough in Carol Field’s book, “Focaccia.” I thought I would need to reformulate my flour amounts, but I found that the dough was too moist without the amount of flour I normally use. It’s much easier to make this dough using a stand mixer than to mix it by hand because it’s quite sticky. The bread is moist and savory, perfect with the oyster mushroom topping. You can use other wild mushrooms such as maitakes instead, but I find oyster mushrooms the easiest to find and the least expensive.

Appetizing appetizer

This stuffed eggplant recipe begins with tender roasted eggplant halves that are filled with a simple vegan stuffing of instant cooked couscous, chickpeas, tomatoes, and fresh herbs. This makes a beautiful vegetarian main or a side dish next to your favorite protein! Serve it warm or at room temperature.

Roasted eggplant takes the place of pasta in this veggie-heavy riff on traditional lasagna. All the other lasagna elements are here, including a spinach, herb, and ricotta filling; marinara sauce; and plenty of Parmesan and mozzarella cheese. The result is a completely gluten-free dish that tastes as hearty and comforting as a true lasagna, with a welcome brightness from adding lemon zest. This is not a difficult recipe, but there are several steps. To save time, you can roast the eggplant slices in advance and store them in the refrigerator for up to 24 hours before assembling the lasagna.

This fresh tomato sauce takes minutes to make but works best if allowed to sit a few hours or even overnight for flavors to blend. For a light summer supper, serve it over grilled fish. I absolutely love it over grilled chicken breasts with zucchini and a big, crunchy salad.

Here, the vegetables that make up ratatouille — zucchini, eggplant, onion, peppers, tomatoes — are grilled, then piled into stunning stacks that are showered with fresh basil. The grilled vegetable stacks simple elegance and make-ahead friendliness make it ideal for easy entertaining, and the unbeatable vegetable-meets-grill flavor really shines through.

I’ve been seeing this pop up everywhere on my socials lately and thought I’d give it a try as we were out of bread. It’s seriously SO simple to make and it was delicious, full of good protein, and wasn’t heavy like a sandwich bread or a roll can be!

This refreshing update on the classic gin and tonic is an easy sipper, thanks to summery cucumber slices and plenty of lime juice. You can use any gin you have on hand, but we’re partial to Hendrick’s, which has a slight cucumber flavor, for this cooler. A note on the cucumber slices: it may be tempting to nibble them out of your drink right away, but try to resist the urge. After several minutes’ contact with the lime juice, gin, and tonic water (about as long as it takes to finish the cocktail), they pickle ever so slightly, taking on a lovely crisp flavor.

This aromatic curry tastes even better the next day so be sure to make extra. You can also freeze any leftovers.

After a good deal of testing, sniffing, researching, questioning, and snooping, here it is—a copycat recipe for Dawn Platinum Powerwash Dish Spray together with several variations that could easily make your version even better.

Do you love basil? Turn your favorite herb into a DIY gift from your vegetable garden. Learn to make basil salt to flavor your recipes. You can use basil salt to flavor Italian sauces, season ripe fresh tomatoes, or sprinkle on a pizza for extra flavor. Basically, you can use it in any recipe that calls for basil and salt.

The Mediterranean is home to some of the world's few Blue Zones. If you're not familiar, Blue Zones are regions where people live significantly longer and healthier lives compared to the global average, with high concentrations of centenarians and low rates of chronic diseases. Amazing, right? This recipe is loaded with flavor and is perfectly balanced. It's a high-protein, low-carb salad packed with vitamins, minerals, antioxidants, fiber, and healthy fats. If you can't find ground sumac, try substituting it with smoked paprika—it tastes amazing too! So, let's make this meal together and strive to live like centenarians!

In this comforting vegetarian dish, mushrooms are stuffed with a creamy ricotta filling and finished with a delightful crispy breadcrumb topping. Serve as a crowd-pleasing appetizer or with a crunchy side salad for a light but satisfying vegetarian meal. Serve with a crisp salad, like our Panzanella; the tangy dressing balances out the creaminess of the cheese stuffing. If you’re not strictly vegetarian and are simply looking for more protein, add a side of grilled chicken or a juicy pork chop.

Perfect as a crowd-pleasing appetizer or paired with a crisp side salad for a light yet satisfying meal.

Over the years, supermarket shelves have been filled with boxes of processed grains and refined sugars claiming to provide much needed morning nutrition. This easy recipe uses the naturally gluten-free ancient grain quinoa and pairs it with simple pantry ingredients for a tasty breakfast. You can make it in advance and freeze portions without the fresh peaches to thaw and eat later. And if you’re looking for a warm option, this recipe is just as good served hot!

The dressing can be made ahead and stored in an airtight container in the fridge for up to 3 days. Let it warm up a bit at room temperature before using.

Try this amazing variation of basil hummus which is lusciously creamy, smooth, and bright with the flavors of fresh basil, lemon juice to add sourness, and olive oil to blend the texture and flavors well. Use this delicious hummus for dipping chips or pitas, as a base for wraps, toast, sandwiches, or salad, or toss it on top of pasta.

We've taken the key ingredients of the popular Caprese salad—tomatoes, fresh mozzarella and basil—and piled them into portobello mushroom caps to make a delicious and satisfying vegetarian main dish.

My favourite time of year to make this jam is when peaches are in season! This jam is perfect for your next slice of Sassy Seed Bread or layered into a healthy parfait. It's also a wonderful treat schlopped on top of your favourite ice cream! Most store-bought jams are loaded with refined sugar but you don't have to worry about that because peaches and coconut are naturally sweet. Speaking of coconut, you’ll love the addition of coconut butter for fibre, good fat, protein and taste.

Or my current favorite: peaches, goat cheese, and chili crisp, drizzled over the tart in bold red streaks. A scattering of scallions adds a fresh element, but you could easily leave this off if you don’t have any. Cheesy, spicy, jammy, and flaky, it might just become your go-to fruit recipe.

Combining the richness of mozzarella, the tanginess of artichokes, and the savory goodness of olives, this dish is a crowd-pleaser. Fresh herbs and lemon zest elevate the flavors, making each bite a gourmet experience. Simple to prepare, it requires just 10 minutes of prep and 30 minutes of marination. Ideal for summer barbecues, a light lunch or just a add on to a summer meal

This easy zucchini recipe is the perfect last-minute side for just about any meal! Zucchini rounds sauteed in good extra virgin olive oil and finished with homemade balsamic glaze, sesame seeds and a sprinkle of dried mint or parsley. Be sure to check out the recipe notes and tips.

You'll love these easy grilled zucchini boats, prepared Mediterranean-style with tomato and feta. We make every use of the zucchini flesh too! Check out the tips and ideas in the post. Serve these as a fun appetizer or side next to your favorite summer entrees!

This simple Zucchini Parmesan recipe is as easy as slicing zucchini, layering it with your choice of store-bought or homemade pasta sauce and grated cheese, and baking it in the oven until the cheese is melted and bubbly. Quick and comforting, it’s perfect for a busy weeknight.