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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These garlic green beans are blanched until bright and tender, then tossed in garlicky melted butter for a 20-minute side that goes with everything.

Jump to: Overview | Ingredients | How To Make | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Side Dish Recipes

This is the green bean recipe I make when I want something simple enough for a weeknight dinner but still good enough to belong on a holiday table.

Blanching the beans first keeps them bright green and just tender, so they hold their bite instead of going limp. Then a quick toss in garlicky melted butter is really all they need — no fussing, no extra steps. It’s the kind of side that disappears fast, even with people who claim they’re not big green bean fans. I love that it only takes 20 minutes start to finish (can be done in parallel with other dishes!), which makes it an easy add to a busy roast dinner without taking up valuable stovetop time.

You might also like these green bean recipes: French style green beans, creamy green beans, green beans almondine with sage brown butter, sautéed green beans & mushrooms, green bean and potato salad, or these green bean recipes.

What You’ll Need

How To Make Garlic Green Beans

Recipe Tips/Variations

• Don’t skip the blanching step — it’s what keeps the beans bright green and tender-crisp instead of dull and overcooked.
• Watch the garlic closely once it hits the butter; it only needs 10–15 seconds to turn fragrant before it starts to burn.
• A pinch of paprika or a little extra butter at the end takes this up a notch if you want more flavor.
• Leftovers keep in the fridge for up to 3 days — reheat gently in a skillet or the microwave.

Serving Suggestions

These garlic green beans are an easy side for pretty much any dinner. Serve them alongside ham, chicken, fish or a Sunday roast, and they’re a natural fit for Easter or Thanksgiving tables. They also pair really well with something creamy, like mashed or scalloped potatoes, to balance out the garlicky butter.

If you’ve tried these garlic green beans or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

More Side Dish Recipes

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Make this quick and easy honey garlic chicken recipe using everyday pantry staples. The incredible honey garlic sauce takes less than five minutes to prepare.

We are always looking for more easy chicken dinners to add to our weekly rotation, and this honey garlic chicken absolutely makes the list. The honey garlic sauce is incredibly simple. The chicken turns out perfectly juicy inside and so flavorful on the outside thanks to that sauce.

Cutting the chicken into smaller pieces—just like in our honey teriyaki chicken recipe—keeps the cooking time for this recipe low. Add just a few more minutes to build the sauce right in the pan, and dinner is ready.

Key Ingredients

• Chicken: While our photos show boneless, skinless chicken breasts, this easy honey garlic chicken is equally delicious made with chicken thighs.
• Cornstarch: Lightly coating the chicken in cornstarch before pan-frying keeps it incredibly tender and juicy. That coating also helps the sauce cling to the chicken.
• Garlic and Green Onion: You’ll use 4 cloves of garlic, and then for serving, 2 green onions. The onions add color and bring out the garlicky flavor in the sauce.
• Honey: We didn’t want this sauce to be too sweet, but you should still taste the honey. Use a honey you enjoy (some are lighter in flavor, while others are more potent).
• Soy Sauce: Regular soy sauce (the red-capped bottle) is great here. You can use low-sodium (green cap) if you’d like, or try tamari or shoyu.
• Vinegar: Unseasoned rice vinegar cuts through the sweetness of our honey. Apple cider vinegar or white wine vinegar work well as substitutes, though they do change the flavor of our sauce a bit.
• Broth: This is the base of our honey garlic sauce. Use a low-sodium chicken broth, then adjust the seasoning to taste at the end.
• Butter: Right as this sauce finishes up, you will swirl a few tablespoons of butter into it. Since you do this on low heat, the butter stays creamy and makes the sauce glossy and rich. We use the same trick when making scallops and these cilantro lime butter shrimp.

Find the full recipe with measurements below.

How to Make Honey Garlic Chicken

1. Cut your chicken into bite-sized pieces, season with salt and pepper, and toss in cornstarch until lightly coated.
2. Pan-fry the chicken pieces until light brown on all sides and cooked through, about 8 minutes.
3. Transfer the chicken to a plate, then prepare the quick honey garlic chicken sauce right in the same skillet.
4. Return the chicken to the pan, toss to coat with the sauce and sliced green onions, and serve.

Our Secrets for Making It Best

Tip 1: Toss the chicken in cornstarch. We use this same trick for the chicken in our broccoli chicken stir fry and when making baked tofu. The cornstarch creates a light coating that traps juiciness inside and helps the sauce stick. It is an easy, quick step that makes the dish feel a bit more special. To forgo the cornstarch, simply cook the chicken seasoned with salt and pepper.

Tip 2: Reduce the heat before making the sauce. Garlic can burn quickly, so lower the heat after removing the chicken from the pan and before adding the garlic. Stir the garlic around the skillet for 30 seconds to toast it slightly before pouring in the remaining sauce ingredients.

Tip 3: Swirl the butter in at the end. The butter in this recipe creates a glossy, rich, and seriously flavorful sauce (similar to the pan sauce in our skillet pork chop recipe). Add the butter over low—or even no—heat, swirling it in slowly. Doing this gently over lower heat keeps the sauce creamy. Once melted into the sauce, return the chicken to the skillet and finish with sliced green onions.

What to Serve with Honey Garlic Chicken

Since this garlic honey chicken is a quicker meal, serve it with something easy like plain rice, cilantro lime rice, or roasted potatoes. For some green, try quick sautéed broccoli, steamed cabbage, or the bok choy shown in our photos. And for some crunch, try this Asian slaw, our napa cabbage salad, or greens with our carrot ginger dressing.

More Easy Chicken Dinners

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Easy Grilled Vegetables are the side dish I make all summer, and this post has great tips for cooking vegetables on the grill! And any time you want an easy summer side dish, these perfect grilled vegetables are an amazing option!

PIN Easy Grilled Vegetables to try them later!

This favorite recipe for Easy Grilled Vegetables is one I first shared a few years ago, and now this is the grilled vegetable side dish I make all summer. And grilling season is in full swing, and I couldn’t be happier about it!

This grilled vegetable recipe will show you the easiest possible way to cook vegetables on the grill, and I’m featuring the recipe for Friday Favorites this week to remind you about it! And if you have zucchini in the garden and can make this with fresh garden zucchini, that only makes it better! 

If you’re trying to eat plenty of vegetables I hope you’ll enjoy this easy recipe for grilled vegetables as much as I do!

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

• zucchini
• onion (see notes)
• red bell pepper
• Newman’s Own Classic Oil and Vinegar Dressing (affiliate link), or other low-sugar Italian Salad Dressing
• dried herbs such as thyme, oregano, ground fennel, or dried basil (optional; I don’t always add herbs)
• salt and fresh ground black pepper to season vegetables after grilling

Marinate vegetables before grilling to add flavor:

Marinating the veggies in a purchased vinaigrette is the tip that makes my grilled vegetables absolutely a wow. I do think the choice of dressing is important. If you’re trying to avoid sugar, choose a dressing with not more than 2 grams of sugar per serving. You also need to choose a dressing with oil as the first ingredient. I nearly always use Newman’s Own Classic Olive Oil and Vinegar Dressing for this recipe, which is one reason it’s always in my fridge. But use any low-sugar vinaigrette dressing you prefer.

Use a Grill Pan for cooking Easy Grilled Vegetables:

I cook these easy grilled vegetables on a grilling pan with holes (affiliate link) that sits on top of the grill grates. There are endless variations for vegetables you can cook in a pan like this, but most often I use this combination of zucchini, onions, and red bell pepper.

How big should you cut the pieces for Easy Grilled Vegetables?

You want to cut the vegetables in same-size pieces, not quite 2 inches in size for the basic combination of vegetables I’m showing. Some vegetables like zucchini and peppers are also good grilled in strips if you prefer that presentation.

How low in carbs are these grilled vegetables?

The photos in this post show sweet onion, which is what I used for years in this recipe. But I realized red onion would be lower in carbs and often less expensive, so I started using those. With red onion, zucchini and red bell pepper, this recipe has about 11 net carbs per serving! Of course use any onions or any combination of vegetables you prefer.

Other Grilled Vegetable combinations to try:

(Each of these will have different nutritional information, and some will definitely be higher in carbs than the combination shown in this recipe)

• Zucchini, Yellow Squash, Red Onions
• Sugar Snap Peas, Red Bell Pepper, Red Onions
• Sugar Snap Peas, Par-boiled Carrots, Red Onion (boil the carrots for 2-3 minutes and drain before you marinate)
• Sweet Potato, Zucchini, Red Onion (marinate sweet potato separately and cook it about 5 minutes before adding other vegetables to the pan)
• Asparagus, Red Bell Pepper, Red Onion (cut asparagus into fairly short pieces, cut on the diagonal)
• Eggplant, Zucchini, Red Bell Pepper
• Eggplant, Red Bell Pepper, Red Onion

How to Make Easy Grilled Vegetables:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Cut up whatever veggies you’re choosing into same-size pieces.
2. Put the cut-up veggies into a small Zip-loc bag (or a plastic container with a snap-tight lid) and pour over just enough Italian salad dressing to coat the veggies. I always use Newman’s Own Classic Oil and Vinegar Dressing (affiliate link) but there are other good options.
3. Let the vegetables marinate in the fridge for 4-6 hours (or longer) before you cook them. 
4. Be sure to drain the vegetables before you dump them into the grill pan or the oil in the dressing will flame up on the grill.
5. Have your grill pre-heated to medium-high before you start to cook the vegetables, with the grill pan sitting on the grill grates.
6. Then put veggies into the hot pan and spread them around so as many as possible are touching the surface of the pan.
7. Start to cook the veggies with the lid closed on the grill.
8. I give my veggies a stir about every 5 minutes, and cook them 15-20 minutes, depending on what type of vegetables I’m using.
9. I like it when these easy grilled vegetables get a little charred, but you might prefer yours a little less well-done.
10. Season Easy Grilled Vegetables with a little salt and fresh-ground black pepper and enjoy!

Make it a Low-Carb Grilled Meal:

If you want to serve these grilled vegetables as part of a low-carb meal cooked on the grill, choose one of these extra low-carb main dishes:

More ideas for amazing grilled vegetables:

If you’re a fan of cooking vegetables on the grill you might want to check out some other options in my round-up for Amazing Grilled Vegetable Recipes!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
These easy grilled vegetables are a wonderful side dish for any low-carb eating plan or for any phase of the original South Beach Diet. Look for a dressing with not more than 2 grams of sugar per serving if you’re making this for South Beach or a low-carb diet. 

Find More Recipes Like This One:
Use Grilling Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
I first started making grilled vegetables like this many years ago, and this recipe for Easy Grilled Vegetables was first posted in 2011! It was last updated with more information in 2026.

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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.

Links above are affiliate links and I may receive a commission from your purchase!

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Our family’s smash burger tacos recipe, complete with our favorite homemade burger sauce! We’ve fallen hard for these, and we think yours will, too.

Last year, we shared our favorite smash burger recipe—and while that’s still a staple in our kitchen, we’ve recently fallen hard for the smash burger taco. After first spotting them going viral on social media, we had to try them for ourselves. One bite in, we were hooked.

After making them at home, we’ve picked up a few tricks that make the process go smoothly. Plus, we’re including our homemade burger sauce, which really takes these over the top!

Key Ingredients

• Ground Beef: Just like our classic smash burgers, we recommend using ground beef with a bit of fat. Aim for 15% to 20% fat (85/15 or 80/20). While leaner beef can work, the higher fat content keeps the meat juicy and helps it adhere properly to the tortilla without crumbling. These also work with ground chicken and ground turkey, but keep that fat content in mind (the more the better with these).
• Tortillas: After testing these in our kitchen, we’ve found flour tortillas work best. They are quite a bit more pliable than corn, which helps prevent cracking. As a bonus, the meat adheres much better to the surface. That said, feel free to use whichever variety you love most.
• Cheese: While this is always optional, we love adding a slice of cheese to these. My preference is melty American cheese, but anything goes here. Cheddar, provolone, mozzarella, pepper jack, anything!
• Sauce: You can certainly stick to basic ketchup, mustard, and mayo, but our easy burger sauce really takes these over the top. We think it’s a must!
• Toppings: These are completely up to you. We like to keep things simple with a classic combination: finely chopped onion, fresh tomato, shredded lettuce, and a few dill pickles, all finished with a generous drizzle of our sauce.

Find the full recipe with measurements below.

How to Make Smash Burger Tacos

Tip 1: Choose flour tortillas: After testing both, we find flour tortillas work best for smash tacos. They are more pliable than corn, and the meat adheres better to the surface as it cooks.

Tip 2: Spread the meat, don’t smash it: I know this sounds counterintuitive, but we’ve found that spreading the raw ground beef directly onto the tortilla before it hits the pan is the secret to success. It guarantees an even layer of meat, requires less “elbow grease” on the stove, and speeds up the cooking process a bit. If you’d like to make these as you would traditional smash burgers where you start with a ball and press down with a heavy spatula, you can, but we really have found that the spreading technique keeps this recipe easy.

Tip 3: Use a metal spatula. These cook quickly, but the meat can occasionally stick to the pan. Keep a thin metal spatula (a flexible fish spatula works beautifully) on hand to gently wiggle underneath the meat before flipping. It also helps press the taco and meat into the pan to get a really good sear.

Tip 4: Toast the other side of the tortilla. When you flip the taco to cook the meat side, the underside of the tortilla will crisp up in the rendered beef fat. We highly recommend adding a slice of cheese right after the flip to get that perfect melt, but even if you’re skipping the cheese, leave it in the pan for an extra minute to get the perfect crispy, golden exterior.

Serving Suggestions

We make these for dinner quite a bit, but they are also fantastic for crowds (especially if you have a large flattop grill!). At home, we usually keep things simple and serve a veggie on the side like baked French fries, sweet potato fries, roasted potatoes, sautéed broccoli, or corn salad.

If you are making these for a crowd, serve them alongside one of our potluck-friendly sides, such as potato salad, red potato salad, creamy pasta salad, orzo pasta salad, or creamy coleslaw! (Here’s even more summer potluck recipes for inspiration.)

More Burger Recipes

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Some nights you want a home-cooked dinner that feels special – but you also have approximately zero energy, only a handful of ingredients, and no time for anything complicated. That’s exactly where this list comes in! These are the recipes my family turns to on weeknights and have earned a permanent spot in the rotation because they’re just that reliable.

The recipes on this list don’t require anything complicated – nothing you need to hunt down at a specialty store or prep three days in advance. We’re talking short ingredient lists, straightforward steps, and flavors that make it feel like you totally had your act together. (Even if you absolutely do not.)

Whether you’re feeding a family, cooking for two, or just trying to get a decent meal on the table after a long day, there’s something here for you!

Easy Dinner Recipes

Burger Bowls with House Sauce and Ranch Fries

A burger in a bowl! Ranch-seasoned fries topped with a burger patty and all the fixings, with a drizzle of house sauce to take it over the top!

Buffalo Chicken Burgers with Whipped Feta Spread

Easy and amazing buffalo chicken burgers! Piled high with crisp lettuce, a whipped feta spread, sitting atop of toasted brioche bun.

Brandon’s Egg Roll Tacos

Egg rolls meet tacos! I love this! Easy to make and ridiculously good with a classic egg roll filling, crunchy veg, pillowy tortillas, and a spicy gochujang sauce.

Zuppa Toscana

Easy Zuppa Toscana made in 30 minutes with browned bits of sausage, tender potatoes, and wilted kale, all wrapped in a a creamy, rich, slurpable broth!

Instant Pot Spaghetti

My whole family loves this Instant Pot Spaghetti! Silky, flavorful, and delightfully clingy. Easy enough for my kids to make it too!

Ridiculously Good Air Fryer Chicken Breast

My go-to everyday air fryer chicken! Thinly sliced chicken breast pieces, coated to the max in spices, plus a bit of brown sugar and cornstarch, and air fried to golden, juicy perfection.

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.

Thai Peanut Chicken Bowls

I love a shortcut dinner hack! These bowls feature caramelized peanut chicken, a tangle of vermicelli noodles, fresh herbs and cucumber salad, and peanut sauce all over top.

Bang Bang Salmon with Avocado Cucumber Salsa

Bang Bang Salmon! Creamy, sweet, savory, and punchy. Served with some steamy rice and an avocado cucumber salsa. Weeknight perfection!

Ridiculously Good Chicken Tacos with Green Sauce

Just 20 minutes to get these chicken tacos on the table! Juicy, flavorful, and absolutely mindless in the best way.

Chicken with Coconut Kale

Golden, juicy, thinly sliced pan-fried chicken swims in a creamy coconut-kale gravy-like situation with slips of shallot and a bit of heat. Super easy, minimal ingredients!

Shortcut Sesame Butter Noodles

One of my favorite back-pocket recipes! Packaged noodles for ease, butter for creaminess, honey for sweetness, and sesame oil for depth. Just tangly slips of joy!

5 Ingredient Tomato Soup

A simple 5 ingredient tomato soup made with butter, onion, and canned San Marzano tomatoes. Based on the Marcella Hazan tomato sauce recipe. This hits the cozy vibes just right.

Steph’s Chickpea Curry with Spinach and Rice

Amazingly creamy, saucy chickpea curry served over rice with a dollop of chili crisp and a side of cucumber salad. Ready in 20 minutes!

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!

Tofu and Brown Rice Lettuce Wraps with Peanut Sauce

These lettuce wraps are ridiculously good! Crunchy, fresh, and packed with tofu, brown rice, crispy onions, plus a drizzle of peanut sauce and spicy mayo. Delicious!

Crispy Black Bean Tacos with Cilantro Lime Sauce

These vegetarian tacos have a deliciously satisfying black bean filling with fresh salsa and seasonings all tucked into a golden crispy tortilla and served alongside a cool and creamy cilantro lime sauce. YUM!

Pineapple Pork with Coconut Rice

Sticky-sweet pork, juicy pineapple, fresh herbs, jalapeño, and crispy onions all served over a bed of fluffy coconut rice. SO GOOD!

Best Anytime Baked Chicken Meatballs

These Baked Chicken Meatballs are the BEST! The perfect addition to any meal or to eat right on their own. Bonus: they’re meal-prep friendly to stock up throughout the week!

The Best Chicken Tinga Tacos

These Chicken Tinga Tacos are THE BEST! Saucy, spicy, real food perfection.

Cauliflower Black Bean Tostadas with Queso and Pickled Onion

Tangy, creamy, crunchy, smoky, seasoned vegetarian goodness on a perfectly crisp little corn tortilla disk. Cauliflower Black Bean Tostadas to the rescue!

Saucy Gochujang Noodles with Chicken

A spicy, peanutty, noodley bit of super easy comfort food! These gochujang noodles require just a handful of ingredients – like ramen noodles, peanut butter, sesame oil, and soy sauce – and come together in just 20 minutes.

Chicken Tortilla Soup

Winner, winner, Chicken Tortilla Soup dinner! Tender chicken thighs, creamy pinto beans, garlic and onions, crushed tomatoes, jalapeño pepper, crushed tomatoes, and ALL the toppings.

Three Cheese Baked Gnocchi with Spinach

You’re in for a treat with this delicious Three Cheese Baked Gnocchi! Tender gnocchi blanketed in a creamy tomato sauce, speckled with fresh spinach and bites of melty cheese. Gorgeous!

Spaghetti with Crispy Zucchini

This Spaghetti with Crispy Zucchini is the perfect end-of-summer song! It doesn’t get much better than fresh summer zucchini coated in a crispy, cheesy breading piled high on top of spaghetti with fresh herbs. YUM!

Hot Honey Salmon

This Hot Honey Salmon is giving off major fancy-to-eat-but-not-fancy-to-make vibes. Spicy-sweet salmon coated in fresh garlic, stone ground mustard, sweet honey, and flecks of red peppers flakes. It’s a magical little number!

Smoky Beans & Greens Tacos with Aji Verde

Three cheers for summertime eating! Smoky black beans sautéed with kale and garlic and spices, tucked into charred corn tortillas, and topped with the best feisty, punchy green sauce – Aji Verde!

Spicy Salmon Burgers

These Spicy Salmon Burgers are little bundles of flavor! Canned salmon, panko, refreshing lemongrass, and a sweet-spicy zingy combo of red curry paste and brown sugar. So good and so simple!

Crockpot Chicken Gnocchi Soup

This Crockpot Chicken Gnocchi Soup is lusciously cream-free, comforting, and made with lots of vegetables. Perfect with crusty bread and a green salad. ♡

Creamy Tomato Lasagna Florentine

This Creamy Tomato Lasagna Florentine is so deliciously comforting and simple. Noodles, tomato sauce, and a creamy spinach layer!

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!

Sesame Beef and Broccoli

Sesame Beef and Broccoli! Full of protein, green broccoli goodness, and sticky-sweet garlic and ginger flavor. Perfect at-home takeout!

Creamy Thai Sweet Potato Curry

Creamy Thai Sweet Potato Curry – packed with nutrition! Our favorite easy, healthy, winter comfort food recipe.

Instant Pot Red Curry Lentils

Guess what’s for dinner? Creamy, spicy, delicious red curry lentils, made in the Instant Pot.

5 Ingredient Spicy Pork

5 Ingredient Spicy Pork! A fancy-feeling dinner recipe that actually comes together in snap. Serve it in bowls, stir-fry it with some veggies, or add it to burritos!

Instant Pot Coconut Tandoori-Inspired Chicken

Coconut Tandoori Chicken made with rich spices and creamy coconut milk. Ridiculously easy (like, 5 minutes hands-on time) and so, so yummy! My new favorite make-ahead freezer meal.

One-Pan Farro with Tomatoes and Kale

This One-Pan Farro with Tomatoes and Kale is a straight-up DREAM! Rustic farro cozied up to cherry tomatoes, onions, garlic, and kale. So good and so wholesome!

The Absolute Easiest Spinach and Artichoke Pizza

This really is the absolute easiest Spinach and Artichoke Pizza! Garlicky spreadable cheese, canned artichokes, fresh spinach, sun-dried tomatoes, and mozzarella – all on a pre-made pizza crust. Oof, it’s good!

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This olive oil bread dip recipe is ridiculously good. It’s a lifesaver for entertaining, comes together in 5 minutes, and everyone loves it!

I can’t get enough of this delicious garlic herb olive oil dip. It’s perfect with bread, so easy to make, and is always a hit when friends and family come over.

You’ll make a mixture of fresh garlic, herbs, and spices, then spoon it onto a plate and pour over olive oil. Add crusty bread, homemade pita, or homemade focaccia, and you are set! For another easy appetizer, make tomato bruschetta.

Key Ingredients

• Garlic: I love the flavor of fresh garlic. If you prefer a milder, sweeter flavor, roasted garlic is a great substitute.
• Capers: They are salty and super flavorful, which helps season the dip.
• Herbs: I like a mix of fresh rosemary and thyme, plus dried oregano. A pinch of red pepper flakes adds just a little heat.
• Parmesan: Use a good-quality Parmesan (Parmigiano-Reggiano is my favorite). I grate the cheese with a fine microplane so it melts into the olive oil.
• Olive Oil: Your favorite extra-virgin olive oil will do! I prefer a fruity extra-virgin olive oil.

Find the full recipe with measurements below.

How to Make My Favorite Olive Oil Dip for Bread

Tip 1: Chop everything finely. Chop the garlic, capers, herbs, and Parmesan into tiny pieces. Then use the back of a spoon to mash them together into a loose paste. The smaller the pieces, the better the flavor spreads through the oil.

Tip 2: Build it on the plate. Spoon a little of the paste into the center of a plate, then drizzle generously with olive oil. The oil spreads the flavor, and the paste stays concentrated, so you get a bit in every dip.

Tip 3: Make extra. This goes fast. I almost always end up adding more paste and more olive oil to the plate. It’s a flavor bomb in the best way. Honestly, make a double batch (you’ll be glad you did).

More Easy Appetizers

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This simple, delicious sautéed bok choy recipe with fresh lemon and garlic is ready in under 10 minutes.

Bok choy is light, crisp, and crunchy on the bottom, with dark green leaves on top. It tastes mild, and we absolutely love it, especially when we quickly sauté it.

The leaves wilt a little and the white bottoms stay light and crisp. In this recipe, we cook bok choy with fresh garlic, lemon, and we love adding a touch of heat with pepper flakes.

Key Ingredients

• Bok choy: I love baby bok choy for this recipe. It’s easy to prep and cooks quickly in the pan.
• Oil: I like avocado oil for this recipe, but olive oil works, too.
• Garlic: Fresh garlic is excellent with bok choy. I infuse the oil with garlic before adding my baby bok choy.
• Red pepper flakes: Try crushed red pepper flakes Gochugaru (Korean pepper flakes) for some heat.
• Lemon: Brightens all the flavors at the end.

Find the full recipe with measurements below.

How to Cook Bok Choy

My bok choy recipe is a happy accident turned kitchen staple. I overcooked it once, and the result was so good that it’s now one of my favorite bok choy recipes!

Tip 1: Remove outer stalks. We like to remove any discolored outer stalks and rinse the bok choy, removing any grit or dirt. Trim the ends and slice the bok choy in half lengthwise or into quarters if it’s large. Pat them dry.

Tip 2: Start with a cold skillet. Combine oil, garlic, and red pepper flakes in a cold skillet over medium heat. The cold skillet prevents the garlic from over-browning.

Tip 3: Cook bok choy in one layer. This helps them brown instead of steam. Spread the bok choy in one layer and season with salt, then cook without stirring until the bottom starts to brown. Flip it and cook until the green leaves have wilted and the white bottoms are beginning to soften but still have some crunch.

Tip 4: Finish with olive oil and lemon. The browned, caramelized bok choy and toasted garlic is delicious, finished with a squeeze of lemon and a drizzle of olive oil.

Serving Suggestions

This easy bok choy comes together in under 10 minutes and works nicely with many dishes. Try with our brown sugar baked salmon, next to teriyaki chicken, baked tofu, or juicy skillet chicken breasts. I also love it with Cajun shrimp or this cilantro lime shrimp!

It’s excellent with other sides like coconut rice, fried rice, fluffy quinoa, and plain Jasmine or Basmati rice.

More Quick Vegetable Recipes

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This oven roasted garlic recipe produces cloves that are wonderfully sweet, incredibly soft, creamy, and golden brown. Add them to mashed potatoes, sauces, soups, and more!

Roasted garlic is creamy, sweet, and spreadable. Adam and I love eating the cloves whole alongside dinner (roasted chicken is one of our favorites).

We also enjoy mashing it into butter and spreading it on toast. Yum! You can also add it to soups and sauces and love it when making roasted garlic bread. There are far too many ways to enjoy roasted garlic to count. Have some with it!

Key Ingredients

• Garlic: I roast whole heads of garlic and usually roast 3 or more at a time.
• Olive oil: Keeps our garlic from drying out as it roasts in the oven.
• Salt and pepper: Seasons the garlic and make it taste even more amazing.
• Fresh thyme: This is optional, but wrapping some fresh herbs with your garlic is a great way to add more flavor.

Find the full recipe with measurements below.

Tips for How to Roast Garlic

Tip 1: Bake until caramelized. I roast whole heads of garlic in a 400°F oven for 40 to 70 minutes. You’ll know when it is ready to come out of the oven when it’s soft, spreadable, and looks caramelized.

Tip 2: Cut in half to expose cloves. To prepare garlic for roasting, I cut the top off the garlic to expose the cloves inside (I cut the opposite side of the root end). Then, I generously season the cut side with salt and pepper and drizzle over olive oil.

Tip 3: Roast in packets to prevent drying and add extra flavor. To prevent the garlic from drying out, roast it in little packets. In our photos, we’ve used parchment paper and kitchen twine to make the packets, but foil works, too. Remember that you can sneak some fresh herbs into the packet to infuse more flavor into the garlic as it roasts.

Ways to Use Roasted Garlic

It’s sweet, mellow flavor makes it perfect for many dishes. Mash and stir it into mashed potatoes, macaroni and cheese, softened butter, sauces, and dressings (like homemade ranch).

Serve it next to roasted turkey, or mash and stir into gravy. I also love using it to make this roasted garlic bread (it’s incredible) and mashing it into this easy olive oil dip. Or swap fresh garlic for roasted in this hummus or garlic aioli.

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