Adding a few ingredients of your own to store-bought pasta sauce can fool anyone into thinking the sauce is from scratch.
This salsa is made with vegetables you likely have growing in your own garden. Roasting them until they’re slightly charred helps bring out their flavors.
A weekly roundup of my favorite finds, eats and activities.
This sweet and spicy orange chicken is served over a bed of cauliflower rice. It’s a protein-packed meal that tastes just as good as takeout!
A roundup of my favorite, eats, activities and finds from the week.
This lemon zucchini bread is sweet enough to serve for dessert, but has ingredients you can feel good about. Almond flour, coconut sugar, honey and Greek yogurt make for a lightened-up version of a summer favorite.
A weekly roundup of things I’m loving this week!
Rich ricotta toast gets topped with two of summer’s shining stars: cherry tomatoes and peaches. You don’t have to choose between savory and sweet with this recipe — you get a little bit of both!
These aren’t your average, boring turkey burgers! They’re packed with sweet, sun-dried tomatoes and basil pesto, which keeps the lean burgers moist and delicious.
I want to soak up all that summer has to offer, so I’m making a bucket list for the few weeks we have left.
You’ll never be able to tell there’s zucchini hidden inside this delicious chocolate cake. The built-in moisture from the summer squash makes this recipe foolproof.
Panzanella is a quintessential summer dish that lets the freshness of sweet tomatoes shine. Crusty bread soaks up the juices from the vegetables, olive oil and garlic. Serve this as a side dish at your next cookout or as a simple summer lunch.