Crispy breaded cauliflower wings with a sweet 'n' spicy glaze! 10 ingredients, simple methods, BIG flavor! The perfect plant-based snack or side!
Author: Minimalist Baker
Crispy brussels sprouts with almonds and a sweet and spicy glaze. Top with fresh cilantro and you have a superb side dish on your hands.
Author: Taylor Kadlec
Author: Grace Young
Plenty of garlic and cheese in Garlic Parmesan Au Gratin Potatoes For Two with thinly sliced potatoes, Parmesan, and garlic.
Author: Carla Cardello
These vegan pinwheels are the perfect crowd-pleasing appetizer! They're easy and quick to make ahead of time, and the first to go at any party.
Author: Anjali Lalani
This recipe makes a thick, creamy sauce that reheats well.
Author: Sarah Hatfield
Tortellini Pasta Salad with Pesto Sauce, Tomatoes, and Mozzarella showcases the brilliant flavors of fresh homemade pesto sauce...it's SO good, you'll want to use it on everything.
Author: Amy | Chew Out Loud
This mouthwatering pasta salad is not only easy to make, but it's flavorful enough for a potluck and healthy enough for a weeknight meal!
Author: Rachel Hanawalt
The softest bread EVER: Japanese Hokkaido milk bread using a touch of condensed milk!
Author: Roberta
Author: Lora Zarubin
Easy Dump and GO recipe for these Southern Green Beans and New Potatoes! Filling, delicious dinner option!
Author: Wendi Spraker
These 2-ingredient Italian sugar snap peas are a super healthy and easy to make plus they taste so delicious you'll want seconds!
Author: The Seasoned Mom
This Easy Roasted Broccoli is perfectly crunchy, salty, and fast enough to make any night of the week!
Author: Christina
This protein-packed pasta salad is made with seasonal summer veggies, dressed in a creamy balsamic dressing, and has a few secret ingredients to sneak protein into the bowl.
Author: FitLiving Eats by Carly Paige
Author: Susan Reid
I recreated a paleo refried beans recipe using eggplant instead of pinto beans. Most recipes call for zucchini, but zucchini and I don't get along. Plus I had an eggplant in my fridge.
Author: Dani