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Follow this recipe to make the best Hasselback potatoes! Buttery Hasselback potatoes are irresistibly crispy on the outside yet tender on the inside. Recipe yields 4 to 6 potatoes.
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This refried black beans recipe is so fresh and satisfying! It’s the perfect hearty side dish for Mexican meals. Recipe yields about 2 ½ cups, or five servings.
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This recipe for tomato soup with chickpeas is hearty, rich and satisfying. It’s a healthy tomato soup with beans for protein and texture. Recipe yields 4 generous bowls.
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This sweet potato hash recipe is roasted in the oven! It’s a hearty side dish or breakfast component. Serve it with eggs and so much more. Recipe yields 4 to 6 servings.
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Make the best cinnamon tea with this simple recipe! It’s warming and spiced and makes your home smell amazing. Enjoy this hot, caffeine-free beverage any time of day. Multiply the recipe as needed, and don’t miss the shortcut option in the notes.
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This pumpkin dip recipe straddles the line between sweet and savory! Pumpkin purée blended with goat cheese and pumpkin spice makes an irresistible dip. Recipe yields about 2 cups, enough for 4 to 6 appetizer servings.
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These gluten-free pumpkin muffins are made with almond flour! This simple recipe uses just one wholesome flour and other basic ingredients, including maple syrup as the sweetener. Recipe yields 1 dozen muffins.
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This arrabbiata sauce tastes like spicy marinara sauce and offers authentic Italian flavor. Serve it over penne or similarly shaped pasta. Recipe yields 2 cups sauce (enough for 8 to 16 ounces cooked pasta, depending on how saucy you like it); double if desired.
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Whip up this white bean dip with Kalamata olives! It easy to make with pantry ingredients and tastes delicious. The sprinkle of fresh basil is optional. Recipe yields about 1 ¾ cups of dip.
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Make creamy cashew butter at home! It’s easy in your food processor and much more affordable than store-bought. Recipe yields 1 ¾ cups.
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These almond flour pancakes are tender, hearty and delicious. Plus, they’re gluten-free and lower in carbohydrates than most. The recipe yields about 12 pancakes (it can be easily halved, but extra pancakes freeze well, so I suggest making the full batch).
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This creamy, honey-swirled baked goat cheese recipe is easy to make at a moment’s notice! Recipe yields a scant 2 cups, enough for 4 to 6 appetizer servings.
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These thumbprint cookies offer classic shortbread flavor with dazzling jam centers. Almond flour makes them gluten free and extra delicious! Recipe yields 22 to 24 small cookies.
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Serve this green goddess tahini as a dip or drizzle it as a sauce! This delightful vegan dip is a great appetizer with crudités, crackers or pita wedges. Green goddess tahini livens up basic vegetables and makes any meal more exciting. Recipe yields a generous 1 cup.
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This foolproof pots de crème recipe comes together quickly in the blender and tastes amazing. Make it for dessert, and freeze the extra! Yields 36 ounces, enough for anywhere between 36 tiny 1-ounce servings and 9 generous 4-ounce servings.
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This homemade pistachio butter is made with freshly toasted pistachios and tastes like a dream! Make this creamy pistachio butter for your morning toast, or give it as a gift. For context, use 16 ounces (1 pound) pistachios to yield enough nut butter to fill a standard 16-ounce nut butter jar (about 2 cups).
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Homemade lemon vinaigrette is far superior to store-bought salad dressings! Fresh lemon shines in this simple recipe using quality ingredients. Recipe yields ¾ cup.
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This chipotle salsa recipe is fresh and delicious, with extra depth from smoky chipotle peppers. It’s easy to make with mostly pantry ingredients! Recipe yields 2 cups; double the recipe for a big crowd.
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This easy pasta recipe features peas and pesto. It’s made with basic ingredients (frozen peas and store-bought pesto) and tastes fantastic! Keep this recipe in your back pocket for busy weeknights. Recipes serves 6.
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