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Roasted Honey Garlic Cauliflower
This roasted honey garlic cauliflower may be just one of many ways to cook cauliflower, but roasting and adding a sweet-spicy-savory sauce is one of our favorites. Serve as a side dish or appetizer, and don't forget about game-day snacks. We enjoy this served at room temperature as well as warm.
Roasted Red Pepper Sauce
This roasted red pepper sauce has only 7 ingredients. Grilled red peppers bring a deep, charred flavor to this sauce that can be used for sandwiches, burgers, or as a fry dip.
Pecan Chicken Salad with Apples and Grapes
This pecan chicken salad with apples and grapes can be made with rotisserie chicken, or you can make your own roasted chicken. The fruit brings a little sweetness, and the celery and pecans give great texture. This chicken salad is right at home on a croissant for lunch, or on a bed of lettuce with a side of cantaloupe for brunch.
Scarborough Fair Roasted Vegetables
These Scarborough Fair roasted vegetables recall the old song lyrics, seasoned with parsley, sage, rosemary, and thyme. These herbs positively sing with flavor when added to roasted mixed vegetables. Potatoes and carrots get a head start in the oven, since their roasting time is longer. Garlic is added to the second half of the cook time, so it won't burn, and fresh parsley is sprinkled over just before serving.
Roasted Beet and Avocado Salad
This roasted beet and avocado salad is a small, basic salad for one made with 2 super foods. And you can make this salad your own—serve it over lettuce, or on rice or quinoa. Add in some nuts or more roasted vegetables.
Kale and Roasted Delicata Squash Salad with Pomegranate Vinaigrette
This kale and roasted delicata squash with pomegranate vinaigrette is an interesting, tasty combination of fall delights, with the gently-flavored, edible rind delicata, deep green Lacinato kale, crunchy pomegranate arils, and slender pear slices.
Roasted Beets and Burrata
These roasted beets and burrata combine earthy beets with creamy burrata, basil, and a drizzle of balsamic glaze, making this a perfect side to any meal.
Caramel Cod
This caramel cod is a twist on Vietnamese caramel chicken. Chicken is lightly floured and pan-fried; honey, soy sauce, and rice vinegar create the caramel pan sauce. It's quick to make, too! It's delicious served with roasted broccoli and soba noodles.
Sheet Pan Za'atar Chicken Thighs and Vegetables
This sheet pan za'atar chicken thighs and vegetables is a great introduction to the flavor of za'atar, a warm spice blend from the Middle East, usually a combination of sesame seeds, sumac, thyme, and oregano, and possibly sea salt. Chicken thighs roast on a bed of zucchini, yellow summer squash, red bell pepper, and red onion, and if you like, cherry tomatoes. If you already know you love za'atar, feel free to add more!
Egg White Breakfast Bites
These low-calorie, low-fat egg white bites make a quick weekday breakfast and they're equally as convenient for midday snacks. In order not to waste egg yolks and to save time, I like to use a carton of liquid egg whites. Egg whites tend to be rubbery, so adding in the cottage cheese helps make them creamier. You can store extras in the freezer and reheat as needed.
Miso Aioli
Miso aioli is great as a dip for roasted or raw veggies, French fries, tater tots, air fried or roasted potato wedges, a spread for sandwiches (think grilled hamburger), steamed shrimp, and fried fish. I think you get the idea—just use your imagination—the sky's the limit!
French Dip Sliders
These French dip sliders may seem time-consuming to make, but they use a lot of shortcuts, so they're easier than you think. Caramelizing onions does take some time—feel free to use crispy fried onions instead if you're in a rush.
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