My version of the pizza parlor classic gets a few upgrades; like fresh mozzarella, ribbons of salami, and kalamata olives—instead of the black ones from the can. Because I’m still a child at heart, I use leftover pizza to make the best croutons imaginable.
Read MoreThis one-pot orzo pasta gets tossed in a lemon vinaigrette and loaded with crunchy asparagus and sweet basil. It’s the perfect accompaniment to a piece of salmon or grilled chicken. It’s also great all on its own. I find this dish just as tasty served hot or cold, making this no-fuss recipe a summer staple.
Read MoreRich sweet potato topped with a zingy sauce and a flavor packed black bean salsa. This recipe can easily be made plant based by using pulled jack fruit and subbing out the sour cream for something like non-diary Greek yogurt.
Read MoreEach element in this salad is wonderful, but together they create something special. This recipe includes a super easy, make-at-home dressing that you’ll find yourself wanting to make over and over. The mustard vinaigrette is zippy, lightly sweet, and has the perfect amount of heat.
Read MoreUp until an embarrassingly old age, I hated salad. I had no issue with vegetables, but the idea of eating raw lettuce, slathered in dressing repulsed me. However, there was one aspect of salad that I loved; croutons. When presented the opportunity to create my own salad, it would consist of a bit of lettuce, a few vegetable toppings, and a metric ton of croutons. What I didn’t know at the time, was that I was actually making Panzanella, the bread heavy salad we all deserve.
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