Easy Baked Ziti

Feeding a crowd? This baked ziti recipe is the easiest way to do it! Saucy, cheesy, comforting, and flavorful, this fuss-free pasta is always a hit.

Have you tried this baked ziti recipe?! It’s a fan favorite on the blog, and it’s one of our family favorites as well. If you have yet to make it, I hope you will soon. This easy baked ziti is a perfect no-fuss recipe for feeding a crowd, and the combo of marinara sauce, pasta, and three (yes, three!) types of cheese is so comforting. This baked ziti recipe is my veggie spin on the version I grew up eating. Reliably present at every potluck or party I attended, it was my favorite comfort food. I loved the jumbles of…

TO THE RECIPE >>>>

Broccoli Cheddar Soup

This 30-minute broccoli cheddar soup recipe is the ULTIMATE comfort food! It's rich, creamy, super cheesy, and loaded with tender veggies.

Broccoli cheddar soup is one of Jack’s favorite foods. Ask him about the version at Panera Bread, and he’ll go on and on about its creamy texture and rich, tangy, cheesy flavor. He never expected me to develop a broccoli cheddar soup recipe at home (unless you count this vegan twist), but with the holidays right around the corner, I thought it would be fun to surprise him with one. So, on a gray, chilly day last weekend, when we were both craving comfort food, I finally made him this broccoli cheddar soup recipe. As we sat down with our…

TO THE RECIPE >>>>

Wild Rice Pilaf

This wild rice pilaf is flecked with shaved Brussels sprouts, herbs, and roasted vegetables. It's a fresh, festive side dish for the holidays or any meal.

fall / side dishes

This wild rice pilaf is a simple combination of some of my favorite fall ingredients. It starts with chewy, nutty wild rice. Then, I add caramelized roasted sweet potatoes and umami shallots. I toss in some shaved Brussels sprouts, which wilt against the heat of the freshly cooked rice and roasted veggies, and I finish it with dried cranberries, toasted pecans, and lots of thyme and parsley. I love eating this wild rice pilaf for lunch in the fall, the wild rice and roasted sweet potatoes making it hearty enough to be a satisfying meal on its own. But this…

TO THE RECIPE >>>>

Tofu Sofritas

Love Chipotle sofritas? Learn to make your own at home! Saucy, spicy, and flavorful, this plant-based protein is delicious in burritos, tacos, and bowls.

vegetarian

Ok, maybe a copycat Chipotle sofritas recipe is a little past due around here (I think sofritas first came out in like, 2014??), but hey! It was worth the wait! Coated in a blend of roasted veggies, spices, and chipotle peppers, these homemade tofu sofritas are saucy, spicy, and packed with plant-based protein. Just like Chipotle’s, they’re a satisfying addition to a burrito or bowl, but, in my opinion, they taste even better. But first thing’s first: What are sofritas, anyway? Sofritas are a vegan protein option at Chipotle Mexican Grill. According to this article, they originated as a collaboration between…

TO THE RECIPE >>>>

Acorn Squash Soup

This acorn squash soup recipe comes together in three easy steps: roast, simmer, and blend. It's creamy, cozy, and flavorful--perfect for a cold night.

I’ve had a stash of this acorn squash soup in my freezer for the last couple of weeks, ready and waiting for the type of cold fall day that necessitates creamy orange soup. Well, last weekend, that day finally came. Saturday arrived, chilly and crisp, and I knew that this acorn squash soup would hit the spot. I heated up a bowl for lunch, and I enjoyed it so much that I polished off the rest on Sunday. This weekend, I’m definitely making more. This acorn squash soup is sublimely creamy (but not from cream!), and it’s deliciously seasoned with…

TO THE RECIPE >>>>

Sweet Potato Hash

I call this sweet potato hash a breakfast recipe, but honestly, we love it for any meal of the day. It's healthy, satisfying, delicious, and SO easy to make!

A good sweet potato hash will always be one of my favorite things to eat. I love the balance of sweet, smoky, and spicy flavors. I love how the tender veggies and sweet potatoes get deliciously crispy on the bottom of the hot skillet. But perhaps most of all, I love that a sweet potato hash is a healthy, one-pan meal that I can easily pull off in 30 minutes. This sweet potato hash recipe is my go-to. It’s nicely spiced with chili powder and packed with veggies like peppers and kale. It’s a great simple meal to have in…

TO THE RECIPE >>>>

Instant Pot Chili

If you love recipes that are as simple as they are delicious, then you have to try this Instant Pot chili. It's smoky, spicy, savory, and SO easy to make!

fall

This Instant Pot chili delivers everything you love about regular chili–a smoky tomato broth, tender peppers, and hearty beans–but it has the added bonus of being a set-it-and-forget-it recipe. I won’t argue that regular chili is difficult to make (I call my recipe Easy Vegetarian Chili, after all), but it does require you to stay nearby the kitchen if not in it, close enough to adjust the heat of your stove from time to time to maintain a lively simmer. For most of my life, I loved that aspect of making chili or soup. I wanted to hang out in…

TO THE RECIPE >>>>

Easy Enchiladas

This easy enchiladas recipe is always a hit! Featuring a flavorful homemade sauce and lots of melty cheese, it's simple, comforting, and delicious.

This enchiladas recipe is the kind of simple, comforting dish that we all need in our weeknight rotations. It’s easy, it’s flavorful, and it will win over the pickiest palates (our kiddo always asks for more!). The filling is a combo of gooey cheese, black beans, and steamed spinach. I roll it up in corn tortillas, which I then smother with homemade enchilada sauce and more cheese. Finally, I bake the enchiladas until the cheese is melty and the edges of the tortillas are crisp. For such a simple recipe, the taste, texture, and overall deliciousness are out of this…

TO THE RECIPE >>>>

Eggplant Rollatini

In this eggplant rollatini recipe, bubbly marinara surrounds tender eggplant slices rolled around a rich ricotta filling. It's SO comforting and delicious!

Ok, saucy, cheesy comfort food fans – you’re going to love this eggplant rollatini recipe! “Rollatini” is an Americanized version of the Italian word “involtini,” which describes small bundles of food made by rolling thin slices of meat or produce around a filling. In this eggplant rollatini recipe, I wrap delicate planks of roasted eggplant around a rich blend of lemon zest, pecorino, and ricotta cheese. I nestle the rolls in a dish of marinara sauce and bake until the filling is hot and the eggplant is tender. The combination of flavors and textures is fantastic. The filling offers a…

TO THE RECIPE >>>>

Tomato Galette

This tomato galette is a must-try summer dinner! Flaky, buttery pastry surrounds the savory goat cheese, herb, and heirloom tomato filling.

summer

There are so many reasons to love this summer tomato galette, but one of the biggest is that it will make your kitchen smell amazing. I mean, it’s not surprising. Roasted tomatoes create a pretty tempting aroma on their own. Add buttery pastry to the mix, and OF COURSE you’re going to be glued to the oven door, anxiously waiting for the minute you can take this tomato galette out of the oven and taste your first slice. Speaking of the oven… I know it might seem crazy to crank it up to 400°F and bake a galette – of…

TO THE RECIPE >>>>

Peach Salsa Halloumi Bowls

These punchy bowls are a fun, refreshing summer dinner! The sweet, zesty peach salsa plays off avocado, grilled halloumi, and fragrant coconut rice.

summer / dinner

On Sunday, I wrote all about how Jack and I love grilling halloumi in the summer. I thought I’d follow up that post with an example of how we like to serve the halloumi once it comes off the grill: in these delicious bowls! This recipe is my kind of summer meal – one that’s fresh and flavorful but still plenty satisfying. It starts with a base of fragrant coconut rice and black beans. Then, I pile on the grilled halloumi, a scoop of peach salsa, and creamy avocado slices. A handful of fresh mint leaves and drizzles of cilantro…

TO THE RECIPE >>>>

Hello, we're Jeanine and Jack.