There’s a NEW butcher in town and he’s serving up all the plant-based, oh-so-CRAZY crispy chicken products your palette could desire! Don’t let the “plant-based” label fool you. These products are made with the highest grade ingredients using pea protein rather than soy based (hallelujah for the women in the world) and have a secret ingredient that provides a chicken like texture that will surprise you: bamboo!

Squash blossoms are a seasonal delicacy that you absolutely should enjoy. These bright yellow flowers are the male blossoms that grow on various squash plants such as zucchini & summer squash. Every year I love to plant these vegetables in my garden not only for the fruit it bears but these beautiful, edible blossoms.

This is SO easy to make. The tempura batter takes two seconds to whisk together and the ricotta herb spread only involves chopping up some fresh herbs (but dried herbs can be used as a substitute!).

It’s my favorite season of the year: FRESH SWEET CORN SEASON! I have always loved to make creamy, buttery polenta so combining that with fresh sweet creamed corn was a no-brainer and you GUYS, it turned out AMAZING. It is kinda like corn casserole but, dare I say, it may even be better.

Looking for a go-to, healthy dressing that is packed with herbaceous flavor and is able to be put on anything?! Yes, I mean anything… chicken, salmon, salads, veggies, meats… it compliments them all! Just gather up a large handful of assorted herbs and you’re already halfway there.

This salad gives a little bit of everything in the healthiest way: the fresh crunch of green vegetables, a salty punch from olives & capers and a creamy, tangy & slightly sweet dressing to bring it all together. You can add or remove ingredients to your liking, a really nice soft cheese like goat cheese or blue would be a great creamy addition! Also, crispy bacon or pancetta would be LIGHTS OUT!

These aren’t just any ol’ sloppy joe you had as a kid. My version has been “adulterized” by adding flavors of red wine vinegar for some tang, red wine for depth, San Marzano tomatoes because… they’re the best, red peppers for texture and sweetness, jalapeños for a little kick, and THEN topped with freshly fried crispy shallots & jalapeños to bring it all on home to Flavortown (totally felt like Guy Fieri writing that).

The EASIEST & TASTIEST egg salad that is a weekend staple over here in our nest! I love to serve this over a toasted English Muffin, baguette or simple piece of toast. Need to make it GF? Try it on a crisp romaine leaf!

Zuppa Toscana soup is long time love for me. The savory broth thats’s full of flavor and the right amount of spice holds memories from my younger years when Olive Garden was strong in my restaurant rotation. If you have ever had it there, this version is just as good, and dare I say… even better. I created a version that omitted any thickeners flour or cornstarch for a gluten-free version.

This recipe pretty much SCREAMS summertime. As a huge fresh corn on the cob fan, when I came across this recipe I knew I had to give it a go. At least 12 batches later… it was time to pass the love along.

THIS recipe is the one you need to try IMMEDIATELY. The salmon (or chilean sea bass is another great option!) comes out flaky, tender and pretty much like candy. The sweetness of the miso salmon is balanced perfectly over the nest of savory, salty and slightly spicy (if desired) ramen noodles… you will want to make it over and over and OVER.

YOU GUYS!!! These 👏🏼are 👏🏼 like 👏🏼 CANDY! I have made this recipe so many times and they never cease to blow my mind. They fall apart and almost taste caramelized from the hoisin and brown sugar in the sauce. They are sweet, salty, savory and scrumptious… all my favorite S’s.

There was something about using bread as a soup thickener that intrigued me… and now I understand why. This is a traditional Tuscan soup that is loaded with all the veggies & protein and I’m HERE FOR IT. It honestly has the feel of a delicious, tomato-based vegetable soup but with some great additions.

First of all, don’t judge this recipe by the 3 year old picture above. I will definitely be reshooting this one but I thought it was more important to get this savory delight to your fingertips. This is one of my most made recipes here in my nest. I have never, and WILL never, get sick of it.

It’s the new year, and although I am not one to jump on the whole “new year, healthier me” bandwagon, I do love a healthy, warm, creamy, curry flavored veggie-packed soup. The fresh squeezed lime and cilantro add such a fresh finish at the end of this soup and I swear the flavor continues to build with every bite you take.

Savory, luxurious and packed with vegetables, this Beef Barley Soup does not disappoint. Simmering marrow filled beef bones in the broth while the chucks of beef tenderize creates a rich, buttery result that you will love. A lot of other recipes use Oxtails instead of the bones, but I think I have unlocked a secret with the texture and flavor the alternative gives.

Silky smooth, delicately flavored and full of lemony goodness, this soup will become a family favorite in no time. And it comes together in under an hour!

Okay guys, who doesn’t want a Mexican inspired brekky that begins with a crisp tortilla and then is topped with layers of fresh goods that make every single bite a new adventure?! Exactly, no one.