This Teriyaki Tofu Is A Weekly Event In My Life

Remember the tofu from the ramen bowls? I can’t stop making it. I shared this bowl combo on Instagram the other day and got lots of requests to write up the recipe, which brings us to this moment!

Lately what I’ve been doing is:

• Plating up some steamed jasmine rice
• Putting a scoop of that saucy, chewy tofu on it
• Adding some steamed broccoli (or air fryer broccoli!)
• Dolloping it all with a tangy, lightly spicy kimchi mayo
• Finishing it off with green onions and/or togarashi or some kind of sesame-seedy sprinkle

If you do nothing else with this, just make the teriyaki tofu. That shreddy tofu is so good. It gets coated and caramelized with a teriyaki sauce (store-bought, no prob) and laced with just enough fresh garlic to make your house smell like a restaurant, so, yeah, I’m pretty into it.

It’s a high-flavor, fast and easy dinner recipe, topped with a creamy-mouthfeel-kinda sauce, that’s conveniently also packed with fiber and protein. I sound like a salesperson right now and if that’s my legacy for these teriyaki tofu bowls, so be it!

Hope you love this combo!

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This is the most flavorful corn salad recipe we’ve ever made! We love the sweet crunch of the corn with the tangy lime juice and briny feta cheese.

We have both fallen hard for this recipe. You’ll use fresh, raw corn to make it, which makes it quick and simple to prepare. Plus, the fresh corn stays crisp and sweet in the salad. It’s seriously delicious. I’ve served this salad to friends on a few occasions, and everyone is always amazed at how good it is. (I also love this corn and black bean salad.)

This salad is pretty much the epitome of summer salads! It’s perfect for your next cookout and would be amazing served next to our super tender ribs, these mouthwatering carnitas, and even our favorite bean burgers.

Key Ingredients

• Corn: When we originally shared this recipe, many of our readers didn’t know that you can eat raw corn. I’m here to tell you that you can and that it’s incredible! Try fresh corn in this recipe, and you’ll never look back. If you are not sure about raw corn, use roasted corn, grilled, boiled, or quickly sautéed corn instead.
• Bell pepper and Green onion: These add color and fresh flavor.
• Tarragon: We use a little fresh tarragon in this salad, which is delicious with the lime juice. If you have trouble finding it, leave it out.
• Feta: We use crumbled feta cheese in this recipe, which we love. However, you can try cotija cheese for a more Mexican-style corn salad.
• Lime: Fresh lime juice is the base of our easy salad dressing. It’s zippy and wonderful with the sweet corn.
• Sour Cream: This is our secret to the best corn salad. It adds a little creaminess (we only use 1 tablespoon). You can substitute mayonnaise, vegan mayonnaise, or even plain yogurt.

Find the full recipe with measurements below.

How to Make Corn Salad

This salad comes together quickly, all in one bowl. Here’s a brief overview of how you will make it:

1. Cut kernels off ears of corn.
2. Add the corn, along with all the other ingredients, to a big bowl.
3. Toss well, then let the salad sit for 1 hour to let all the flavors mingle.

Our Secrets for the Best Corn Salad

Tip 1: Don’t be afraid of raw corn. Raw (uncooked) corn is fabulous in this salad. It’s so fresh and crisp. If you are not convinced, you can substitute with boiled, sautéed, or grilled corn (like in our grilled avocado guacamole).

To remove corn kernels from the cob, use a corn kernel remover or stripper, or do what I do: hold the ear upright and carefully cut down with a sharp knife, letting the kernels fall away from the cob. Be sure to watch our video to see me do it.

Tip 2: Add extra flavor and crunch. In addition to corn, we include red bell pepper, which adds sweetness and color, sliced green onion, and fresh tarragon. We admittedly don’t cook with tarragon a whole lot, but it really makes this salad delicious! If you have any leftover tarragon, use it in our chicken salad.

Tip 3: Add crumbled cheese. This salad is loosely inspired by Mexican street corn salad, but instead of cotija cheese, we find feta works a bit better with the other flavors in this particular salad. I love crumbling the cheese into tiny bits so that every bite includes some feta (as opposed to keeping it in larger chunks like in Greek salad).

Tip 4: Don’t skip the sour cream. We only use 1 tablespoon of sour cream in the salad, but it helps the dressing adhere to the corn. You can leave it out for a dairy-free or vegan option, but I must admit, it genuinely enhances the salad’s flavor. If you don’t have sour cream, Greek yogurt or mayo are possible substitutes.

Tip 5: Let your salad sit. For the best flavor, we highly recommend allowing it to sit in the fridge for an hour or two before serving. This time allows the flavors to marinate, resulting in an even more delicious salad. It will also last a few days when stored in an airtight container in the fridge, making this a perfect summer make-ahead side dish!

Serving Suggestions

Enjoy this easy corn salad as a side or a fresh topping (like salsa with tortilla chips). It’s excellent added to tacos, burritos, and rice bowls. I especially love it with our roasted cauliflower tacos, ground turkey tacos, or shrimp tacos.

It also makes a perfect side dish for grilled meats and veggies. We love it next to grilled steak or roast chicken, and it is lovely paired with seafood like Cajun shrimp, seared scallops, and baked salmon, as well as this grilled swordfish with coriander and lime. I’m also a major fan of it with these pork burgers!

More Summer Salads

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I can’t get enough of this black bean and corn salad! Our recipe is simple with tomato, onion, and fresh lime. Serve it on the side or with chips like salsa.

This black bean and corn salad is not so much a recipe as a “throw everything we adore into a big bowl and stir” kind of thing. It’s also fantastic when you make it in advance, which means it’s perfect for meal prepping and gatherings.

It’s fresh, crisp, and a little smoky from smoked paprika, which takes this salad to a new level! For another favorite way to use corn, see this corn salad recipe with feta.

Key Ingredients

• Black Beans: I use canned black beans, but drain and rinse them before adding them to the bowl with the other salad ingredients. You can also cook dried black beans from scratch. Here’s our black beans recipe if you need it.
• Corn: I love raw corn in this salad (the same goes for this corn salad). I’m often asked if raw corn is okay to eat, and I’m here to say yes! Raw corn is super crisp, sweet, and crunchy, and it’s excellent in this recipe. You could also grill the corn until blistered and add it to this salad like I do for this grilled avocado guacamole. Rinsed canned or thawed frozen corn are good substitutes.
• Tomatoes: I love the pop of sweetness from fresh tomatoes. Use what you love. I look for a juicy, sweet tomato. The tomato releases juices as it sits with the other salad ingredients, making the dressing even more delicious.
• Onion, Garlic, and Jalapeño: Sweet or white onion is great here. I add a little garlic, and the jalapeño adds a bit of heat. If you are sensitive to spicy food, remove the seeds and white membrane from inside the pepper before chopping it (that’s where most of the heat is).
• Lime and Olive Oil: Fresh lime juice and olive oil combine with salt and pepper for our simple dressing. I love it!
• Smoked Paprika: Smoked paprika tastes smoky (as the name suggests) but isn’t spicy (unless you specifically use Hungarian or hot-smoked paprika). Chipotle powder is also excellent here but is spicy, so add to your taste.

Find the full recipe with measurements below.

How to Make Black Bean and Corn Salad

Tip 1: Prepare the corn. I love fresh corn for this salad. To use fresh corn, start by removing the husks and silky threads. Stand each cob upright on a cutting board and, holding it steady, slice downward with a sharp knife to remove the kernels.

Tip 2: Make the salad in a big bowl. This recipe keeps cleanup simple (hooray!). Once your corn is ready, add all the salad ingredients to a large bowl, toss to combine, and enjoy.

Serving Suggestions

This black bean corn salad has so many serving options. Try it alongside grilled chicken, juicy pork chops, Asian-marinated shrimp, or even scrambled eggs. You can also serve it like a salsa with homemade tortilla chips or as a topping for grilled bread for bruschetta.

We also love it tucked into these veggie burritos or piled on top of our shrimp tacos.

More Easy Salads

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Broth: I always use 6 cups water + 2 tablespoons Better Than Bouillon chicken flavor base. It’s amazing. Highly recommend. If you’re not using this, you’ll probably need to add a bit more salt.

Pork Fat: This soup will have small beads of the pork fat distributed throughout the soup and/or pearling on top of the soup. That’s a good thing – it is a sign of both amazing flavor and a luscious mouthfeel. These will incorporate as it gently bubbles, and they will rise to the surface as it cools. To re-incorporate, just heat it back up again and give it a stir. 

Bacon: Hot take, but I don’t think it’s necessary which is why I didn’t include it. You get so much flavor already from the pork sausage. I have never eaten this and wished it had bacon in it.

Potato Peels vs. No Peels: If you want to save a bit of time, use baby potatoes and just cut them into quarters – you don’t have to peel them! It has a slightly different, more earthy taste (as potato peels do), but can confirm, it’s still delicious. 

White Wine: For weeks now, I’ve considered adding white wine to this recipe to deglaze the pan after the sausage, onion, and garlic; in my mind, it would add a nice layer of acidity to a very savory, rich broth. However, I have made this so many times and never had white wine in the house on any of the times, and I have loved every batch so much exactly as it is. Let me know if you try it with white wine in there!

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Can’t Stop Thinking About This Focaccia Grinder Sandwich

Remember the Trader Joe’s focaccia sandwich with the pesto mayo that got millions of views on the socials and that people have stopped me in the grocery store to talk about?!

I really thought it was my favorite sandwich of all time, until I made this one. BUCKLE UP, YOU GUYS. This focaccia grinder sandwich might be even better! When we filmed this video, we ate the entire sandwich right on the spot and couldn’t shut up about it for the rest of the afternoon.

The sandwich:

• Trader Joe’s roasted tomato focaccia, once again
• Pesto
• Salami and capicola
• Provolone cheese
• A tangy, shreddy, oregano-forward Italian salad
• Pepperoncini for a bite
• One last smear of mayo before you top it off!

I love this recipe for anytime, but especially for right now in the middle of the holiday abyss. Because what day is it? And what have I been doing for the last 3 days? And wait, actually friends are coming over in 30 minutes?

This is where this sandwich shines. It’s a quick dinner sandwich but also a party sandwich. One quick and cohesive prep (and by “prep” I just mean layering), and a satisfying slice into wedges, and you have a meal that’s ready to make everybody so happy.

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Trader Joe’s Chicken Shawarma + Lemon Rice Is a Thing To Behold

Do you guys know Naf Naf grill? This is a Naf Naf bowl, made at home! Using TJ’s chicken shawarma! Lots going on here!

This bowl is a power combo. It’s loaded with:

• Lemon rice (lightly scented, fluffy, and gorgeous)
• Crisped, golden chicken shawarma
• Cabbage slaw that’s almost pickled
• A tangy, creamy feta cucumber sauce

I am a huge fan of shortcuts cheesy smile so I am regularly using the chicken shawarma from Trader Joe’s for these bowls.

If you’re looking for the fastest possible path to a meal, just make the chicken and lemon rice, and pile on some store-bought tzatziki and/or fresh cucumbers! The chicken and lemon rice make such a solid base.

And if you’ve got it in you to make the cabbage and feta cucumbers, you’re in for a big big treat.

The first time I made this, I knew it would end up as a recipe on the blog. And then when I made it for a final test with my friend Amanda, we were just losing our minds. This combo is just SO GOOD.

Amanda actually pointed out that the leftovers would also be amazing in a wrap?! and now I can’t get that out of my mind. Can someone make that happen?

Hope you guys love it. Cheers to shortcuts! And feel-good food!

If you want to make the chicken shawarma from scratch – this is my go-to marinade for chicken breasts for recipes like this!

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This cilantro lime rice recipe is super easy, fresh, and tastes better than your favorite restaurants!

If you love Chipotle’s cilantro lime rice, you will love this easy copycat recipe. I say copycat, but it tastes even better than what you get at Chipotle. High praise, I know, but trust me.

Serve this with beans, burritos, and your favorite Mexican dishes, or make a rice bowl! For more rice recipes like this one, see our Mexican rice (aka Spanish rice) and this yellow saffron rice!

Key Ingredients

• Rice: I use long-grain white rice for this recipe. You can also use long-grain Jasmine or Basmati rice, which are more fragrant (in the best way). Brown rice works with our recipe, but the method for cooking your rice will differ. I have included tips below the recipe to help you out.
• Onion and garlic: I cook chopped onion and garlic with a bit of oil and the rice, adding lots of extra flavor.
• Water or broth: I use water in the recipe video, but for more flavor, use a light broth (veggie broth or chicken broth are both excellent).
• Lime: Fresh lime is best for this recipe. After it’s cooked, stir fresh lime juice into the rice.
• Cilantro: I love cilantro and add quite a bit to my rice. For this recipe, I chop the leaves and tender stems (leaving the hardier stems for stock). If you don’t love cilantro as much as me, leave it out and make plain lime rice (it’s still delightful). By the way, if you have extra cilantro be sure to try our creamy cilantro lime dressing.

Find the full recipe with measurements below.

How to Make the Best Cilantro Lime Rice

Tip 1: Rinse your rice. Rinsing the rice removes extra starch, making our cooked rice super light and fluffy! You want to rinse your rice for this recipe (my best tip for cooking perfect rice). I toss my rice into a fine-mesh strainer and place it under cool running water, moving the rice around with my fingers until the water runs clear.

Tip 2: Toast your rice. After rinsing, add the rice and chopped onion to a pot with some oil or butter and cook, moving them around so they toast evenly (this adds so much flavor). Add minced garlic, and then pour in your cooking liquid, which can be water or broth.

Tip 3: Keep your rice covered to make it extra fluffy! I cook the rice with a lid over low heat for about 15 minutes. Then, I remove the pan from the heat and leave it covered for another 10 minutes. This resting time gives the rice a chance to steam, which makes it perfectly cooked and fluffy. (This is the same method we use when cooking Mexican rice and coconut rice.)

Tip 4: Add cilantro and lime last. When it’s ready, uncover the rice and use a fork to fluff it (be gentle). Stir in fresh lime juice and lots of chopped cilantro. Then enjoy!

Serving Suggestions

I love this easy rice recipe and eat it with just about everything. Our family loves this with homemade refried beans or these incredible black beans. It’s always on the table when we make fajitas, enchiladas, and carnitas.

I add cilantro lime rice to my burritos, especially love these spicy cauliflower burritos. It’s also excellent for rice bowls, and I love it with our cilantro lime garlic butter shrimp! And remember the guacamole and salsas! I love this fresh pico de gallo, corn and black bean salsa, and this roasted tomatillo salsa.

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My homemade ranch dressing recipe is creamy, flavorful, and perfectly herby. It beats anything that you can buy at the store!

If you love ranch dressing, you need to try this recipe! It’s made with simple ingredients and turns out incredibly creamy, fresh, and a little bit tangy.

Stop buying bottles of ranch from the store. This homemade dressing is the best, and it lasts in the fridge for a week! If you love cilantro, try my cilantro lime dressing, which uses this ranch as a base.

Key Ingredients

• Sour Cream and Mayonnaise: This combo guarantees the best ranch dressing. The sour cream lightens up the mayonnaise, which can be heavy on its own. When I have homemade mayo in the fridge, I love using it to make this recipe.
• Buttermilk or Milk: Buttermilk adds a tangy, creamy flavor that’s hard to beat. If you don’t have buttermilk, regular milk with a bit more lemon juice or vinegar also works. If you buy buttermilk for this recipe and have some leftover, try this buttermilk pancake recipe (I love them!).
• Worcestershire: Not every ranch recipe calls for Worcestershire sauce, but let me tell you, it’s a game-changer in flavor. If you’re skeptical, taste the dressing, and then add a teaspoon of Worcestershire sauce to see how the flavor changes.
• Lemon Juice or Vinegar: A splash of fresh lemon juice or white wine vinegar brightens the dressing in a way that store-bought bottles can’t compete with. It makes this dressing taste homemade.
• Herbs: I love fresh dill, parsley, and chives for a classic ranch flavor, but dried herbs will work in a pinch. I have included tips for using dried herbs below the recipe.
• Spices: Onion powder, garlic powder, salt, and pepper create that familiar ranch flavor. Dried onion and garlic powder taste better than fresh when making this ranch dressing.

Find the full recipe with measurements below.

How to Make the Ranch Dressing

Tip 1: Two ways to make it. This ranch is so simple to make at home. I know once you try it, you’ll be making it on repeat. You have two choices for making it:

• By hand: Finely chop all your fresh herbs, then stir them into the other ranch dressing ingredients. Just a few seconds of stirring turns them into a creamy and delicious sauce.
• Use a blender: The quickest way to make this recipe is to add all the ingredients to a blender, hit go, and wait 30 seconds. A food processor works, too!

Tip 2: Make it ahead of time. Making homemade dressing every night of the week is not ideal. That’s why I am happy to say that this one lasts in the fridge for a week. The green of the herbs may dull slightly, but not much, and the dressing will still taste great.

Serving Suggestions

I can’t wait for you to make this dressing. I’m already using it for everything. It’s excellent for all my salads (especially this taco salad recipe), as a dip for fresh vegetables like celery, carrots, and broccoli, drizzled over roasted veggies, and served next to French fries or sweet potato fries.

It’s also amazing with anything with buffalo sauce, like buffalo chicken wings or these buffalo cauliflower wings. Happy cooking!

More Salad Dressing Recipes

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Smoky Paprika Aioli (my current favorite sauce with this): Whisk 1/2 cup mayo, 1/4 cup yogurt, 1 clove freshly grated garlic, 1/2 teaspoon smoked paprika, 2 tablespoons water, 1/4 teaspoon salt (more to taste).

Yes You Can Make This in the Oven: Place an oven rack in the top third of your oven, so it’s near-ish to the top. Arrange chicken on a quarter sheet pan (you can line it with foil for easier clean up). Bake chicken thighs at 425 degrees Fahrenheit for 15 minutes, then broil on low for 3-5 more minutes, until browned on the outside and at least 165 degrees Fahrenheit internal temperature.

Spice Coverage on The Chicken: Every package of chicken thighs is a slightly different size, so if your package is 1.5 pounds or more (or if you love a lot of spices), you may want to add a few extra shakes of spices to get more complete spice coverage!

Preheating the Air Fryer: I do not preheat my air fryer. I just put the chicken in, turn the air fryer on, and then make sure to use a meat thermometer to check that it’s completely cooked.

Lining the Air Fryer: I also don’t line the air fryer basket with anything. I just put the chicken thighs directly onto the grill grate. 

Flipping the Chicken: I also do not flip the chicken thighs halfway through. I’ve tried it, but I like the texture better with just the top being crispy and the underside being a bit juicy. If you think you want both the top and bottom to be crisped up a bit, you can air fry for 8-9 minutes, then flip and cook for another 5 minutes to get both sides a bit crisped. 

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Sheet pan dinners are one of my favorite weeknight magic tricks. Minimal prep, fewer dishes, everything roasting together in the oven… it’s more than ideal. When life feels busy (which is… most of the time), these are the types of recipes I come back to again and again.

This list of dinners is full of the recipes we make on repeat in my house – flavor-packed, low-effort, and super flexible. You’ve got cozy options, fresh-feeling meals, and a few fun little twists. It’s a little bit of everything, all built for real life.

If you’re looking for dinners that don’t require a ton of thinking (or cleanup), you’re in the right place. Pick one, toss it on a sheet pan, and let the oven do the heavy lifting!

Sheet Pan Dinner Recipes

Sheet Pan Chicken Pitas with Tzatziki

Part bowl, part salad, part sandwich folded up into any kind of bread you like, and I’m here for it in every form.

Sheet Pan Meatballs with Tomato Salad and Green Sauce

Juicy little sheet pan meatballs that are salty, zesty, briney, and so so delicious. Pile them on tzatziki, spoon some punchy green sauce over top, and serve with a simple salad and crusty bread.

Liz’s Roasted Broccoli Salad

This Roasted Broccoli Salad is EVERYTHING! Bright lemon, crisped-up bacon, tangy feta, and it’s all built around a big bowl of roasted broccoli. A true hero of a meal!

Harissa Meatballs with Whipped Feta

These Harissa Meatballs with Whipped Feta are perfect for an easy SOS dinner! Store-bought meatballs, bell peppers, zucchini, harissa, and whipped feta all in one bowl. YUMMY!

Sheet Pan Salmon with Dill Potatoes

Simple and delicious salmon and potatoes roasted on a sheet pan, and covered in a garlic dill butter sauce! One of my family’s favorite dinners.

Sheet Pan Jambalaya

Sheet Pan Jambalaya: maximum flavor, minimal dishes. Sausage, peppers, onions, shrimp, and cauliflower rice all roasted up on a sheet pan. Big flavor, easy dinner!

Sheet Pan Shrimp and Cauli Rice

This Sheet Pan Shrimp and Cauli Rice is the easiest sheet pan dinner! Shrimp, peas, cauliflower rice, seasonings, and Rosso pesto sauce all come together on one pan for a delicious springy meal.

Fall Favorite Maple-Mustard Tempeh Bowls

These tempeh bowls are a true fall favorite! Massaged kale, sweet potatoes, roasty marinated maple-mustard tempeh, crunchy apple, and an unexpected pile of briney sauerkraut.

Sheet Pan Chicken and Sweet Potato Meal Prep

Spicy Chicken and Sweet Potato Meal Prep Magic! Just chicken, sweet potatoes, broccoli, avocado, and seasonings. 3 big sheet pans + 45 minutes = healthy meals for a week!

Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce

I absolutely love these breakfast burritos. Creamy scrambled eggs, roasted garlic veggies, smoky cheese, and refried beans all wrapped up in a delicious burrito!

Sheet Pan Chicken Tinga Bowls

These Chicken Tinga Bowls are the BEST! Made in just 15 minutes, all on a sheet pan. My favorite kind of meal prep!

Baked Salmon with Amazing Lemon Sauce

Delicious baked salmon with crispy potatoes, broccoli, and the most amazing life-changing lemon sauce smothered on top of it all. This is restaurant bistro-style eating!

Sheet Pan Garlic Ginger Chicken & Broccoli

Sheet Pan Garlic Ginger Chicken and Broccoli – a simple and low-maintenance meal prep option, with huge flavor and no refined sugar.

Cauliflower Walnut Vegetarian Taco Meat

This vegetarian taco meat is made with cauliflower, walnuts, and chipotle peppers. It’s so easy: just mix and bake. Meatless miracle!

Vegan Sheet Pan Fajitas with Chipotle Queso

These Vegan Sheet Pan Fajitas are SO GOOD. Roasted peppers and onions, steak-like portobello mushrooms, some mashed avocado, and a waterfall of spicy cashew queso.

Apricot Chicken with Charred Scallions

This apricot chicken, made on a sheet pan, is so easy and SO GOOD! Just a few simple ingredients, minimal cleanup, and a major flavor boost from the roasty charred scallions on top.

Roasted Vegetable Bowls with Green Tahini

Roasted Vegetable Bowls! Crispy tender roasted veggies, buttery avocado, all together in a bowl with a drizzle of green tahini sauce.

Spring Salmon with Creamed Leeks, Potatoes, and Asparagus

We’re bringing you a plate of sunshine for dinner! Perfectly golden-crisp salmon partnered next to oven-roasted asparagus and a buttery, rich, creamy leek sauce piled on crispy potatoes.

Roasted Tomato Puttanesca

The easiest Roasted Tomato Puttanesca with all the silky, all the briney, and all the zippy summer freshness.

Garlic and Black Pepper Beef Skewers

These beef skewers are bringing all the flavor! Thinly sliced strips of steak browned and caramelized to juicy, sweet perfection.

My Favorite Sheet Pans

All these recipes start and end with a really good sheet pan. One that holds up, keeps it shape, and doesn’t make things stick.

My top, one-and-only, forever sheet pan: Nordic Ware Sheet Pans. I have several sizes – the half sheet, full sheet, and quarter sheet.

I use these all the time to toast, bake, and serve! They’ve been well-loved and well-worn and still get the job done perfectly every time.

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