Do you love roasted vegetables? Or are you trying to love vegetables? Either way, this recipe is for you. Broccoli, bell pepper, red onion and carrots roast to golden perfection on one sheet pan. This roasted vegetable recipe is the perfect side dish for everyday dinners. It’s plenty festive for holidays, too.

You could call this recipe a roasted vegetable medley. Or a mélange (one of my favorite words!). Or just your everyday roasted vegetables recipe. The range of colors make this simple roasted side dish quite enticing. Just wait until you try my simple seasonings—they really take these veggies to the next level.

I’m obsessed with roasting vegetables because the high heat of the oven transforms standard veggies into something so much better. Roasted vegetables offer deep, complex flavor. They’re tender and irresistible, hearty and just wonderful.

You’ll find a full collection of perfected roasted vegetable recipes on this website, and this one wins the award for most colorful! It’s also perhaps the most versatile. Please give it a try.

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Somewhere, in the deep recesses of my kitchen drawers, lies a sushi rolling mat. I have used it once, perhaps five years ago, during my first and last attempt at rolling sushi at home. I made some lumpy rolls that day. Sushi is an art form, and it’s not a picture I can paint.

Homemade sushi bowls are the answer to my sushi-at-home conundrum. There’s no rolling involved, which means they’re much easier to make. You can get quite creative with your ingredients, too, since we’re simply piling them on top rather than rolling them up. Best of all, these fresh but hearty bowls keep me fueled for hours.

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This butternut squash mac and cheese recipe strikes the perfect weeknight balance. It’s creamy, it’s cheesy, it’s comforting and completely delicious. This mac and cheese is not so rich that you’ll get a belly ache or fall asleep immediately after dinner.

This recipe is redeeming, too—it’s full of luscious roasted butternut squash, which amps up the golden hue without overwhelming the flavor. This mac and cheese is a real crowd pleaser. Our toddler loves it and so do we.

The cooking method is a thrill. This pasta comes together in one pot. You don’t ever strain the pasta. You don’t have to fuss with a béchamel sauce. You don’t have to get out the blender for the butternut.

If you roast your squash in advance, this recipe comes together in about 30 minutes. This is a unicorn of a pasta dish and I’m so excited to hear how it turns out in your kitchen.

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Y’all know I’m from Oklahoma, right? I grew up eating cowboy caviar, also called Texas caviar. It’s a classic bean salad recipe popular in the South. You can serve it as a side salad or as salsa. Either way, people go crazy for cowboy caviar at potlucks.

Cowboy caviar is made with black-eyed peas and black beans, chopped tomatoes, corn, bell pepper, onion and cilantro tossed in tangy Italian dressing. I typically think of cowboy caviar as a warm weather salad, but it’s made with ingredients that are readily available year-round.

Cowboy caviar is actually perfect for New Year’s if you’re craving something fresh yet hearty, and trying to hit your black-eyed pea quota!

I have one issue with most cowboy caviar recipes—they’re often swimming in store-bought Italian salad dressing. As such, they can be way too oily and contain some unnecessary preservatives. Instead, I whisked together a simple, homemade Italian dressing from scratch. It’s easy to do and tastes fantastic.

This recipe yields a big bowl of dip, but I don’t think you’ll have any trouble polishing it off. I hope you enjoy this cheekily titled delight!

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Some baked sweet potatoes are better than others, and these are downright perfect. These baked sweet potatoes are silky-smooth all the way through. They’re sweet, creamy and delicious.

Baked sweet potatoes are always a nice side dish. They also make a great weeknight meal if you top them well. You’ll find several of my favorite flavor variations below.

In my baked sweet potato recipe testing, I was surprised to find so many parallels to baked potatoes. It’s easy to lump sweet potatoes (commonly called yams) and potatoes together, but they come from different plant families. They’re only distantly related, but I’ve realized that they do bake up similarly.

Both are best baked in the oven without foil, directly on the rack, at high heat. You’ll learn why and find the full recipe below!

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Have you met my all-time favorite chickpea salad recipe? Sure, I have many beloved chickpea salads on the blog already, but this is my tried-and-true favorite from my cookbook, Love Real Food. In the book, I called it the “Outrageous Herbaceous Chickpea Salad,” which is exactly right!

“Here’s a simple chickpea salad that I could eat every single day. It’s bursting with fresh Mediterranean flavors, thanks to chopped bell pepper, parsley, red onion, and celery. Lemon and garlic take it from tasty to transcendent. This salad packs well, so it’s perfect for potlucks and picnics. It’s also a great lunch option, so long as your serving is large enough…”

I love this recipe as much today as I did when I created the recipe several years ago. In fact, I stand behind all of the cookbook recipes, and it makes me so happy to hear that you’re cooking from the book!

I’m truly a healthier eater when I have this salad in the fridge. It’s the perfect hearty side salad or mid-afternoon snack. Pile it onto a bed of greens, or cooked whole grains like farro or quinoa, or even onto your scrambled eggs or cheese nachos. You can’t go wrong with this one.

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Grilled pizza is so fun to make! I love grilling pizzas on hot days because I don’t have to crank up the oven to high heat. Grilled pizza makes dinnertime feel like an event, and it’s simple enough to manage on a weeknight.

Grilled pizza is especially doable when you start with my Easy Whole Wheat Pizza Dough, which comes together in a flash—no rising time required—and grills beautifully.

Today, I’m sharing a full tutorial on how to grill pizza. As you’ll see, grilled pizzas differ a bit in technique from oven-baked pizzas.

Choose your toppings wisely (you’ll find suggestions below) and follow my recipe until you get the hang of it. Then, you’ll be a grilled pizza champion!

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When it’s blazing hot outside, this cucumber tomato salad is exactly what I want to eat. This recipe is crisp and refreshing, light yet satisfying.

This salad features fresh cucumbers, cherry tomatoes, not-too-much red onion, fresh herbs and optional feta cheese. Once tossed in Greek dressing, this basic combination is further proof that summertime produce doesn’t need much help to taste spectacular.

Bring this tomato cucumber salad recipe to your next get-together, or serve it at home as a side salad. It keeps well for several days in the refrigerator.

I love leftovers with sandwiches—this salad would be perfect with my Caprese Sandwich, Vegetarian “BLT” Sandwich or Green Goddess Hummus Sandwich. Hope you’ll make it soon!

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Pizza always makes a bad day feel better, and there’s nothing nicer than a perfect slice of margherita pizza. Now you can make this recipe at home any time the craving strikes!

Pizza margherita, as the Italians call it, is a simple pizza hailing from Naples. When done right, margherita pizza features a bubbly crust, crushed San Marzano tomato sauce, fresh mozzarella and basil, a drizzle of olive oil, and a sprinkle of salt. That is all.

Sure, you could add some tomato if you’d like, but only if the tomato is truly ripe, red and worthy. Authentic Neapolitan pizza margherita doesn’t require fresh tomato. Try making this pizza as written, and you won’t miss the tomato on top. Sometimes less is more.

This pizza is simple, fresh and a guaranteed crowd pleaser. It’s a delight to make and even better to eat. How about pizza tonight?

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Picnic season is here! We’re enjoying a lovely spring here in Kansas City. Our homegrown tomatoes won’t be ready for a while, but I’m sharing my favorite picnic sandwich with you since I can find great tomatoes at the store now.

This Caprese sandwich recipe is inspired by the classic Caprese salad. It features ripe red tomatoes and sliced fresh mozzarella with the most irresistible creamy basil sauce. For extra flavor, I also added a little drizzle of balsamic vinegar and a small handful of arugula.

Sandwich all of that inside a crusty loaf of French baguette, and you will have a perfectly portable sandwich for picnics or road trips. Or, enjoy it at home for a quick meal from now through the end of tomato season this fall.

This tomato and mozzarella sandwich is a terrific vegetarian sandwich that offers a surprising amount of protein, thanks to the cheese. This recipe is my homemade rendition of my go-to sandwich at our local French café. They’ve just added it back to the menu, so I’m excited that I can order it there or make one at home. Now you can, too.

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