A Vibrant, Crunchy Meal Prep Marvel If you’re looking for a meal prep lunch that’s both satisfying and bursting with flavor, my Warm Asian Brussels Sprout Slaw is a must-try. This dish effortlessly combines tender, sautéed Brussels sprouts with a rainbow of crisp veggies, all tossed in a light, tangy Asian sesame vinaigrette. Whether you’re adding shredded rotisserie chicken or keeping it vegetarian, this slaw is a versatile winner that makes busy weekdays a little more delicious. I usually sauté the sprouts, but you could shave them and leave them…
Continue ReadingHow To Make Italian Rice Balls (Sicilian Arancini)
Crispy On The Outside, With Melted, Gooey Centers! If you’ve ever had Italian rice balls (arancini di riso, translating to little oranges), you know how delicious they can be. Crispy, deep fried rice balls — well, not just rice: cooked risotto — often stuffed with mozzarella cheese or peas, and served with warm marinara sauce. The key to the very best arancini is to keep them tender and moist (sorry — the m- word was necessary!) with almost a liquid-like center. When made well, they are ethereal. Which is why I’m so excited…
Continue ReadingCrispy, Oven Roasted Garlic Parmesan Wings
These Garlic Parmesan Chicken Wings are one of my favorite game day appetizers of all time. No, wait — I take that back. They’re one of my favorite appetizer recipes of all time, period. Sure, they’re a perfect snack to chowing down on during a football game, but they’re also quick enough to make on busy weeknights and loved by children and adults alike. That’s a win-win for any night of the week! Here’s why we love them so much: But first, majorly important question! Are you a wingette (aka: flats) or a drumette…
Continue ReadingEasy, Crustless Broccoli Cheddar Quiche
I have been making and loving this Broccoli Cheddar Quiche for a decade. It’s super cheesy, releases easily from the pan (even though it’s crustless!), and is perfect to make ahead and meal prep for the week. What makes my version different? Sautéed onions, scallions, and parboiling the broccoli until tender. These things make all the difference! I’m using fresh broccoli florets (though of course you can use frozen) and combining them with lots of shredded sharp cheddar cheese, sautéed onion, and a mixture of eggs, milk, and heavy cream….
Continue ReadingThick, Creamy Farro Risotto (Farrotto) with Swiss Chard
Imagine your favorite traditional Italian risotto. Now think of it with a heartier, nuttier, more intense grain. That’s what you’ll get with farro risotto, also sometimes called farrotto. We’re following the same steps necessary to make risotto as you would with Arborio rice — toast the farro, then cook while stirring with white wine and broth until the liquid has absorbed and the grain is tender — while adding lots of fresh Swiss chard (or kale), grated Parmesan, and fresh herbs. It’s seriously packed with flavor! What is farro? Farro…
Continue ReadingRich, Hearty Green Chicken Chili Soup (Dairy-Free)
Salsa Verde Chicken Chili That Practically Cooks Itself This green chicken chili is the kind of soup you’ll make on repeat the second the air turns crisp. Picture tender shredded chicken, sweet corn, and creamy white beans swimming in a bright, gently spicy broth built on salsa verde and roasted green chiles. The aroma alone (toasty cumin, garlic, charred poblano) pulls everyone into the kitchen. Inspired by enchiladas verdes, it delivers all that tangy, layered flavor in one pot and comes together in just over an hour. If you love…
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