This vegetable stir fry tastes as good as it looks! It features perfectly fork-tender, seared vegetables in a glossy sauce that leans more savory than sweet. I love the vibrant combination of broccoli, bell pepper, carrot and red onion shown here, but you can change up the vegetables with the seasons.

Serve it as a simple side dish, or turn it into a full meal by adding rice and protein, like the crispy baked tofu shown here. Add a sprinkle of green onion and just-toasted sesame seeds, and this healthy homemade dish will taste much fresher than takeout.

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What are pizza beans? They’re hearty white beans that taste like pizza, of course, simmered in a marinara-like sauce and topped with bubbling mozzarella cheese. Deb came up with the concept, and I’m a huge fan.

Today, I’m sharing my spin with canned beans, optional spinach, and a rich tomato paste-based sauce that tastes like it’s been simmering on the stove for hours. It’s cheesy and satisfying like baked ziti, but more wholesome and easier to make.

These pizza beans are so good and simple that this dish kinda feels like cheating. It’s an easy weeknight meal for cooler days. I bet you already have the ingredients in your pantry!

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Are you familiar with socca? If not, please let me introduce you! It’s basically a rich, savory and salted chickpea flour pancake cooked in piping hot olive oil. The edges are crispy and chewy, the insides are flaky and tender, and the bottom is lacy and golden. It is just so good. You’ll have to try it.

Socca is a street food popular in Nice, France, with origins dating back centuries (it’s closely related to Italian farinata). I had the chance to try the real deal on our honeymoon, and I’m obsessed with this homemade version.

To make socca, you’ll need a bag of chickpea flour (I like to use Bob’s Red Mill, which is available in well-stocked grocery stores). You probably have the remaining ingredients already—olive oil, water, salt, pepper and cumin. That’s it! You’ll find step-by-step photos and a brief cooking video below, followed by the recipe.

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Palak paneer is my favorite dish to order at Indian restaurants, and I’m excited to offer my homemade version to you! Palak paneer features tender cubes of paneer cheese in a well-seasoned, silky, spinach gravy. Palak literally means spinach, and this vibrant green dish is fully loaded. It’s vegetarian comfort food at its finest.

Palak paneer hails from the Punjab region in Northern India. I hope to visit India someday, but until then, I’m basing my version on the various Indian restaurants I frequent. I wanted to learn how to make my own palak paneer with organic spinach when I was expecting our son, since spinach is unfortunately higher in pesticide residues by weight than any other type of produce.

I made this dish over and over (no less than six times, to be exact) to ensure that the recipe offers maximum flavor while being streamlined from start to finish. Now you can make palak paneer for dinner any time you crave it. This recipe is ready in about 45 minutes!

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If you’ve enjoyed the egg bites at Starbucks, here’s how to make them at home! These egg bites have become a staple recipe in my kitchen. Sure, they’re not the prettiest egg recipe, but they’re wonderfully flavorful and silky tender. They’re a protein-rich snack or ready-made breakfast to keep in your refrigerator (they freeze and defrost well, too).

These egg bites are a fun cooking project with a few twists along the way. I was surprised to find cottage cheese in Starbucks’ ingredient list. It’s the secret ingredient that offers a lovely tang and extra protein. Once blended, the lumpy texture disappears, which explains why I’d never guess it was there.

Instead of Starbucks’ sous vide cooking method, we’ll bake the muffin tray on a rimmed baking sheet filled with a small amount of hot water. The steam from the water bath gives these bites a luscious, smooth texture. Without it, the eggs would brown at the bottom and taste more like frittata muffins. It’s a small detail that makes a big difference!

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Who knew that cabbage soup could be this good?! This bright and light recipe is a lovely spin on classic vegetable soup. If you’re trying to get back to healthy eating after the holidays, this warming cabbage soup is an inexpensive wintertime alternative to leafy green salads.

Cabbage soup may have originated in Eastern Europe, but this recipe offers simple Italian flavors. It starts with carrots, onion and celery cooked in a generous drizzle of olive oil. Once those are tender, we’ll add fresh garlic and dried oregano, followed by chopped green cabbage.

You can use an entire small head of cabbage in this soup; it shrinks as it sweats excess moisture and becomes silky soft as it simmers. Crushed tomatoes and lemon juice add welcome acidity, bringing this simple soup to life!

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How about pizza tonight? It’s hard to beat classic pesto pizza. This simple vegetarian pizza recipe is a guaranteed crowd pleaser. It offers an irresistible combination of fresh, bright flavors from the basil pesto and tomatoes, plenty of cheesy mozzarella, and a bubbling crust with a satisfying chew.

This easy pesto pizza recipe comes together quickly with the help of your food processor. You can whip together the dough and pesto in about 15 minutes—just wipe down the processor in between the two components. If you’re looking for a super simple weeknight meal that’s better than take-out, use store-bought dough and pesto instead!

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Tabbouleh fans, have you tried making it with quinoa? This recipe is a fun variation on classic tabbouleh made with quinoa instead of bulgur wheat. It turns our favorite Lebanese salad into a gluten-free dish. The quinoa is fluffy and has a somewhat nutty taste, but overall, the flavor profile is quite similar.

Since I already changed one primary ingredient, I took the liberty of adding some chickpeas and feta cheese, more ingredients that you would not expect to find in tabbouleh. They’re entirely optional and absolutely delicious. They make the salad more hearty; if you use both, it could qualify as a light meal on its own.

This herbaceous salad is so refreshing on a warm day. It features fresh parsley and mint, tomato and cucumber, olive oil, lemon juice, garlic, and quinoa. The proportions remain true to the traditional recipe, so it contains more parsley than quinoa, and the lemon packs a punch. I think you’ll love it.

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This classic lentil salad recipe features some of my favorite Mediterranean flavors, including cherry tomatoes, roasted red peppers, Kalamata olives, and plenty of fresh parsley in a zippy lemon dressing. The texture is an irresistible combination of tender, crisp and chewy. If you like lentils and tabbouleh salad, this recipe is for you.

I love to keep this hearty lentil salad in the fridge for a light meal, healthy side dish, or ready-to-grab snack. Bring it to your get-togethers and picnics for all to enjoy—this recipe is dairy-free, vegan, gluten-free, egg-free and nut-free! I bet your friends will ask for the recipe.

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Craving a fresh salad with substance? This cauliflower salad recipe might be right up your alley. It’s crunchy, chewy, bold and unexpected. You’ll love this salad if you enjoy fresh Mediterranean flavors and reach for raw cauliflower on veggie trays.

Yes, this salad is made with raw cauliflower. The only cooking you’ll need to do for this recipe is toasting the almonds for a few minutes. The cauliflower soaks up the flavors in the vinaigrette during a 30-minute rest.

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