Panko Crusted Salmon is an easy salmon recipe that’s so delicious and simple to make. Panko breadcrumbs are mixed with olive oil, fresh herbs, garlic, and lemon zest, then spread on top of seasoned and Dijon-mustard coated salmon filets and baked. Just 6 ingredients and 20 minutes for a beautiful and easy salmon dinner!

Anything topped with toasty breadcrumbs and baked is a-okay in my book. I love making New England Baked Haddock (one of my most popular recipes for a good reason!) with a breadcrumb mixture. So I decided to do something similar with salmon.

This recipe is so easy and delicious it almost isn’t fair. It feels fancy and elegant and would be great to serve to guests for any occasion, but it’s easy and fast enough for a simple weeknight meal. It’s a perfect beginner recipe if you’re new to cooking, and a much appreciated no-fuss meal even for the experienced cook.

One thing I love about this recipe – the salmon is baked in a way that the skin easily separates from the fish, making it easy to serve without the skin. I love crispy salmon seared skin, but when it bakes, it comes out a bit soggy, so I opted to leave it behind in this case.

...GET THE RECIPE for Panko Crusted Salmon with Garlic and Herbs!

Have you heard of the viral Jennifer Aniston Salad? It’s a nutritional powerhouse packed with chickpeas, quinoa, cucumbers, herbs, feta, pistachios, and a lemon-garlic dressing. This one-bowl Mediterranean salad is so healthy and delicious, and holds up for days so it’s great to make ahead of time or to bring to a friend’s house. It’s a perfect light vegetarian meal on its own or served as a healthy side dish.

I’m always late to food trends! The Jennifer Aniston salad was originally shared by the famous actor herself in 2015 in a People Magazine, and resurfaced on TikTok in 2022 causing it to go viral. Since then, there have been lots of different versions created. And did you know Jennifer Aniston is of Greek descent? It’s no wonder why I loved this recipe – it screams of Greek flavor inspiration!

I stumbled upon Jessica in the Kitchen’s recipe for a vegan version of Jennifer Aniston Salad a few weeks ago, and made my own version of it many times since then. It’s even a favorite for my daughter – she has named it “the best salad ever!” and polished off three helpings of it last night!

...GET THE RECIPE for The Jennifer Aniston Salad!

It’s so easy to use your Dutch Oven to make pot roast with carrots and potatoes – a complete one pot meal! Everything cooks in the one pot, and you only need about 20 minutes of easy prep work. This pot roast recipe uses a lean bottom round cut and cooks in the Dutch Oven low and slow for hours to shreddable, tender perfection. This is a great thing to make on a weekend or on a work from home day.

Most pot roast recipes use a chuck roast, but I opted instead for a bottom round roast. A bottom round is incredibly lean and flavorful, and often cheaper than other cuts. You won’t end up with too much fat in the juices, so they’ll be ready to go without skimming anything off. And the meat won’t shrink as much either. Plus, this is a great option for anyone looking to add lean protein to their diets, or those that need to watch their saturated fat intake.

Around midday or in the early afternoon, you’ll want to begin to prep this meal, as it takes about 4 hours to cook in the oven. Halfway through cooking, you’ll add carrots and potatoes so they cook well but don’t get mushy.

...GET THE RECIPE for Dutch Oven Pot Roast with Carrots and Potatoes!

This easy 20-minute chickpea soup is made with canned chickpeas for an incredibly quick, cheap, and healthy soup! It’s velvety smooth, puréed with carrots, celery, and onion, along with garlic and spices. The lemon juice stirred in at the end finishes the whole thing off in the best way – don’t skip it. Grab a loaf of crusty bread to go with and you have yourself the easiest, coziest dinner ever!

This chickpea soup recipe is my friend Mallory’s and is absolutely delicious and so incredibly easy and healthy. When she told me about it, I immediately knew I needed to share it with you all!

This recipe couldn’t be easier, and it’s extra easy if you have an immersion blender (but don’t fret if you don’t have one). Just sauté some veggies, add garlic, spices, chickpeas, and broth, blend together and thicken, and stir in lemon juice!

I’ll also explain how to make some roasted chickpeas to top the soup with, if you want. They’re great for munching, soup and salad topping, and as a side dish. Totally optional, but it’s easy to stick them in the oven while the soup cooks!

...GET THE RECIPE for Quick & Easy Chickpea Soup!

An open-faced omelette is a large omelette that feeds multiple people, no folding or flipping required. It’s quickly become a favorite go-to easy, fast, high protein breakfast (or brinner) option. Essentially a stovetop frittata, an open-faced omelette is super fast (it only takes 10 minutes!) with no baking required. This version is topped with dollops of melty cream cheese and smoked salmon, served with all your favorite bagel and lox accoutrements like capers, dill, and red onion (minus the bagel!).

Eggs are my go-to for quick and easy meals at any time of day. They’re relatively cheap compared to other proteins, healthy, and cook up incredibly fast!

Lately I’ve been making a lot of omelettes for dinner (my kids love them) but I’ve grown tired of cooking them one by one, as well as folding them and flipping them. Enter: the open-faced omelette! You can serve an entire family with one of these – no flipping required.

And I supposed I could just call this a stovetop frittata. But it feels more omelette-like to me because the “fillings” are placed on top rather than mixed into the eggs.

...GET THE RECIPE for Open-Faced Omelette with Smoked Salmon and Cream Cheese!

Allow me to introduce you to an actually delicious healthy pumpkin bread, made with 100% whole wheat flour, sweetened with only maple syrup, and baked with extra-virgin olive oil. Don’t be fooled; it’s not what you think. This loaf cooks up incredibly moist and fluffy. It’s just sweet enough! The pumpkin and pumpkin pie spice (a whole tablespoon!) are complemented, not overpowered, by the subtly sweet maple syrup. And it’s so easy and fast to prep with one bowl – no mixers required!

My entire family was surprised to realize we prefer this not-too-sweet, healthy pumpkin bread to the more traditional, sweet, cake-like treat you usually find! And I feel good about serving it as a healthy option for breakfast or snacks to my children (and myself!). I mean, it even has vegetables in it, right?

If you know me, you know I love olive oil in almost anything, and that includes baked goods. From banana bread to lemon cake to blueberry muffins, extra-virgin olive oil can add an earthy depth to the flavor of your favorite treats. And we all know it can be a healthier option, low in saturated fats and unrefined!

...GET THE RECIPE for Healthy Pumpkin Bread (made with whole wheat, olive oil, and maple syrup)!

This is your public service announcement to NEVER throw away your rotisserie chicken carcasses – you can make an absolutely delicious, rich, homemade chicken bone broth out of them that GELS! When homemade chicken stock gels up (yes, exactly like jello) that means it’s a nutrient-dense bone broth, which is very high in collagen. The stock has a rich, unctuous, and viscous texture. Not to mention it’s high in protein, and the collagen is beneficial for your joints, skin, and overall well-being. And it’s essentially free since we use scraps that would otherwise be thrown away!

I don’t know about you, but I use rotisserie chickens all the time. Why go through the hassle of cooking a chicken when you can get one fully cooked and super flavorful for like $7 at the store? I use shredded rotisserie chicken meat for all kinds of things. Like chicken salad, chicken and dumplings, and healthy chicken mushroom stroganoff.

When you’re done collecting all the meat from the rotisserie chicken, you’re left with the carcass, mostly consisting of the bones and skin.

...GET THE RECIPE for Rotisserie Chicken Bone Broth (it gels!)!

This easy one pot Mujadara is a twist on a popular Middle Eastern comfort food where warmly spiced lentils and rice are the base and deeply caramelized onions are the star. Recipes for Mujadara often use three different pots for caramelizing the onions, cooking the lentils, and cooking the rice. Here, we’re doing everything in one pot. It’s incredibly inexpensive to make, super nutritious and healthy, high protein and high fiber, and absurdly delicious. It also happens to be completely vegan/plant-based, if that’s your thing!

In my research for this recipe, I found most Mujadara recipes not only use three separate pots, but also use white rice. I love white rice, but here I’ve opted for brown rice. This not only adds nutrition and fiber, but it cooks in the same amount of time as the soaked lentils. Which makes the Mujadara easy to cook in one pot with less hands-on time. The nutty, earthy flavor of brown rice works really well here.

The caramelized onions are a must here, so be sure to plan ahead. It will take about 40 minutes to caramelize the onions properly, but it’s worth it and pretty hands-off.

...GET THE RECIPE for One Pot Mujadara (Middle Eastern spiced lentils and rice with caramelized onions)!

These Oatmeal Butterscotch Cookies with Walnuts are the perfect way to ease into fall baking. The sweet, caramel-ey flavor of butterscotch is so good in an oatmeal cookie – much better than raisins in my opinion. The walnuts add the perfect crunch, but can be left out if you prefer. I like to keep any leftover cookies in my freezer – they’re absolutely delicious cold, but can be warmed in the microwave for a quick and easy treat with coffee or tea on a crisp day!

My brother-in-law brought a batch of these last time he visited and I immediately knew I had to share this recipe with you all. I’m not usually drawn to an oatmeal cookie personally, but these really are special. You’re going to love them – and thanks, Daniel, for sharing this recipe with us!

These oatmeal butterscotch cookies were a wonderful thing to celebrate my kids starting school (worthy of celebration for many reasons, including my ability to get back into the swing of getting new recipes to you!).

And if you need a nut free version, you can absolutely omit the walnuts in this recipe. This is perfect for packing as a nut-free treat for lunch, for schools with such rules.

...GET THE RECIPE for Oatmeal Butterscotch Cookies with Walnuts!

This Broiled Sheet Pan Tandoori Salmon features skinless salmon filets coated in a tandoori spiced yogurt mixture, broiled along with cherry tomatoes and garlic. Broiled tandoori salmon could not be easier to make – or faster – at only 20 minutes total for the whole meal. You’re going to love this incredibly flavor-packed Indian inspired recipe that’s easy enough for a weeknight but delicious enough for special occasions!

Tandoori refers to an Indian method of cooking in a tandoor, which yields high heat. A broiler is a great substitute for a tandoor and yields a beautiful dark char on top of the salmon and the tomatoes which gives it so much flavor. But flavor aside… my favorite thing about using the broiler? How FAST it is!

Lately I’ve taken to using my broiler more and more. Part of this was because my oven broke for a few weeks and my “bake” setting didn’t work. But what I discovered was that broiling some veggies like asparagus and broccoli, and proteins like chicken thighs and fish, was far better than roasting. It’s like taking a grill indoors. You get gorgeous charred spots and a deeper flavor.

...GET THE RECIPE for Sheet Pan Tandoori Salmon with Burst Cherry Tomatoes!

This Spring Lentil Vegetable Soup features all your favorite in-season vibrant green produce, like leeks, asparagus, and peas. An fresh spring herb pistou (a sauce similar to pesto) is spooned on top of each bowl, adding zingy, fresh, garlicky flavor. This soup is incredibly healthy and green vegetable-forward, yet hearty and filling with the added lentils. My honest description here is that it tastes like a salad, but it’s a soup! Perfect for that chilly early spring weather.

In New England, spring is fickle. It will be warm, the birds will start chirping, the bulbs will start shooting up from the ground. And within a few days, you’re faced with chilly, rainy weather again. This spring lentil vegetable soup is perfect for those kinds of days. When fresh green plants and food are on your mind, but your body still needs something warm.

My favorite thing about this soup is how fresh it tastes. The quick cooking veggies – asparagus and peas – are stirred in at the end of cooking for only a few minutes until they’re crisp-tender. Very often, soups include veggies that are cooked to smithereens or pureed. But sometimes you don’t want your veggies to be mushy, you know?

...GET THE RECIPE for Spring Lentil Vegetable Soup with Fresh Herb Pistou!

This creamy spinach and eggs features only four main ingredients – green onions, baby spinach, Greek yogurt, and eggs – and takes only 15 minutes to make in one pan! Greek yogurt is used instead of cheese or heavy cream to give the consistency of a creamed spinach in a lighter, healthier way. Eggs are cracked directly into the creamy spinach mixture and cooked right in the pan. This is such an easy way to get healthy greens in for breakfast, but this meal is great any time of day especially for a fast dinner!

Is it insensitive of me to post an egg recipe during these times of high egg prices? Perhaps. But hear me out. With only three other ingredients – and relatively inexpensive ones at that – this is a delicious way to really showcase eggs in all their glory. In this economy, we’re treating our eggs real nice and giving them the respect they deserve.

This healthy and delicious meal is perfect for breakfast – getting a good dose of healthy veggies in is such a great way to start the day! I wouldn’t hesitate to make this creamy spinach and eggs recipe for a quick dinner either.

...GET THE RECIPE for Creamy Spinach and Eggs!

This easy multigrain no knead bread incorporates a 10-grain (or 7-grain) hot cereal mix into the dough, adding a delicious nutty, earthy taste and texture, as well as more nutrition, fiber, and protein than a white loaf! We’re also adding whole wheat flour and mixed seeds to the dough to make it even more nutritious and hearty, with a pleasant crunch in each bite. Using whole grains in bread often creates a challenge in keeping the bread moist and getting a good, tall rise, which is why we’re baking in a Dutch Oven to help trap the steam and using bread flour as part of the mix. The result is a loaf that is never dry and gets a relatively great rise!

Perhaps you’re here because you’ve already tried my no knead Dutch oven bread. It’s by far the most popular recipe on Bowl of Delicious with thousands of five-star reviews. It’s so incredibly easy – and fast with a two hour rise time!

So If you’re looking for a whole grain no knead bread version, this is such a great recipe. It still has a short rise time – two hours or less.

...GET THE RECIPE for Multigrain No Knead Bread (Dutch Oven)!

There’s a reason why I named this recipe Turmeric Soup with Chickpeas and not the other way around! Turmeric really is the star of the show, here. This Turmeric Soup with Chickpeas, Orzo, and Spinach truly highlights one of the most delicious (and healthy!) spices out there. With a gorgeous, sunshiny, bright yellow broth and an earthy, peppery flavor – complimented by adding fresh lemon (or lime) juice – this protein-packed, anti-inflammatory, plant-based soup will keep you warm, cozy, and healthy all winter long.

I love the chickpea, orzo, and spinach combination because it’s so easy with barely any prep (and it’s easy to make vegan/plant-based, if that’s your thing!). And orzo always makes me happy in a way I can’t describe!

But the other thing I love about this Turmeric soup? Because the most important part is the flavorful, Persian-esque, turmeric-based lemony broth, it’s easy to make this your own with a protein of your choice or other grains (like rice, for a gluten-free version), and veggies. Have fun with it and make it your own – you really can’t go wrong here!

Ingredients and Substitutions

• Turmeric – the star of the show!

...GET THE RECIPE for Turmeric Soup with Chickpeas, Orzo, and Spinach!

This Roasted Cauliflower Pasta is a truly special, delicious, and flavor-packed recipe. Cauliflower is roasted alongside onions, garlic, and breadcrumbs until everything is nice and crispy. Goodness – the breadcrumbs!! They absorb all that delicious flavor and olive oil as it roasts. The roasted cauliflower with breadcrumbs alone is a great side dish. But to make it a whole meal, it’s all tossed with cooked pasta, along with lemon juice, capers, and parsley. You’re going to love this easy but incredibly special recipe (one that just happens to be vegan) that’s sure to wow anyone!

I think the thing that surprised me most about this absolutely decadent tasting recipe is the fact that it has NO cheese. Which is SO unlike me when it comes to pasta. In fact, this roasted cauliflower pasta is completely vegan! Not to mention it’s inexpensive to make.

The crispy roasted breadcrumbs kind of take the place of what normally would be a sprinkling of parmesan. They add a salty, umami-esque flavor, especially since they are roasted alongside the onions and garlic. They absorb all those flavors, as well as turn a gorgeous golden-brown color and crisp to perfection from soaking up some of the onion and garlic infused olive oil as it roasts.

...GET THE RECIPE for Roasted Cauliflower Pasta with Crispy Onions and Breadcrumbs!

Let’s add another no knead bread – Pumpkin no knead bread – to the collection, shall we? This no knead crusty loaf is baked in a Dutch oven and has pumpkin puree, fresh rosemary, and olive oil added to the loaf, with a sprinkling of sea salt on top. It’s a yeast bread that rises like other artisan loafs, and a delicious savory way to enjoy pumpkin, and comes out a gorgeous autumn yellow-orange color!

This time of year, pumpkin bread recipes abound. Usually these are in the form of a quick sweet bread, made with no yeast, with a cake-like result (like this chai spiced pumpkin bread).

This is not that kind of pumpkin bread. Instead, it’s a yeast bread, an artisan loaf that comes out crusty on the outside and fluffy on the inside. Perfect for serving with those autumn and winter soups and stews!

This is a variation of my Dutch Oven No Knead Bread – an easy, classic artisan loaf with a short rise time – with the addition of pumpkin puree, fresh rosemary, olive oil, and sea salt. You’ll love this easy pumpkin yeast bread loaf recipe!

...GET THE RECIPE for Pumpkin No Knead Bread with Rosemary and Olive Oil (Dutch Oven)!

Hello, lentil and barley soup! This recipe is such a great start to soup season now that it’s September (already?!). It’s cozy, hearty, and filling, and adding fresh cilantro (or parsley) and lime juice maintains a fresh, bright, light flavor. This is a super healthy and well-rounded soup – packed with nutrients, fiber, plant-based protein, and tons of veggies (including baby spinach, stirred in to wilt at the end of cooking). Pearl barley and lentils take the same amount of time to cook, making them an easy pairing for this soup. Use rice or quinoa for a gluten-free version, and use your stovetop, pressure cooker, or slow cooker for this lentil barley soup recipe.

It’s soup season, y’all!! If you’ve been with Bowl of Delicious for a while you know I’m all about the soups (this is BOWL of Delicious, after all). If there is another category of food that is so easy to make incredibly tasty, healthy, hearty, in bulk to freeze, in one pot with very few dishes, and that feeds both your body and soul, I don’t know about it.

...GET THE RECIPE for Lentil and Barley Soup!

Allow me to introduce you to the Feta and Tomato Sandwich! Olive oil is drizzled on warm toasted bread, with a cut clove of garlic rubbed on top to infuse the flavor. Then, a sprinkling of oregano and sea salt, with slices of feta cheese and fresh summer tomatoes. This Greek sandwich takes less than 5 minutes to throw together and is delicious, simple, and easy. Perfect for those peak-season tomatoes and a fun way to change up your lunchbox routine!

You’ve heard of Southern tomato sandwiches. You’ve had thick slices of ripe tomato on a BLT. And I’m sure you’ve had an Italian Caprese sandwich with tomatoes, mozzarella, and basil. But have you ever had the Greek version of a tomato sandwich with sliced feta cheese? It will swiftly become your new favorite kind of tomato sandwich!

What sets this sandwich apart this is the garlic-infused flavor. After the bread is toasted, while it’s still warm, you’ll drizzle olive oil on it and immediately rub the cut size of a clove of garlic on it. The flavor of the garlic infuses into the oil, enhanced by the heat still coming off of the toasted bread.

...GET THE RECIPE for Greek Feta and Tomato Sandwich!

This easy puff pastry zucchini and summer squash tart only takes a few minutes to throw together with barely any clean-up! This is a great way to use all that fresh summer time zucchini and squash. With sun-dried tomatoes, some oregano sprinkled on top, and a drizzle of balsamic glaze after it’s done cooking, this is perfect for a light lunch or dinner – or an appetizer cut into small pieces. Plus, it’s great served room temperature, so it’s perfect to put out for a party.

So, when I set out to create this recipe, I was originally going to do one of those upside-down puff pastry situations you’ve probably seen all over instagram and tiktok. Like these.

But honestly, was I really going to spend time cutting up the puff pastry and arranging each individual one? No. One giant puff pastry tart was the answer here. Plus, zucchini and summer squash have a lot of water in them, and if they were baked upside-down, that water would have nowhere to evaporate. It likely would have resulted in a soggy, mushy zucchini situation.

So here we are with a big ol’ zucchini puff pastry tart – baked right-side-up – that you can just cut up with a pizza cutter after you’re done!

...GET THE RECIPE for Puff Pastry Zucchini and Summer Squash Tart!

Allow me to introduce you to Spaghetti Tonno e Burro – literally, spaghetti with tuna and butter. A three-ingredient, 10-minute recipe, this will have you literally jumping for joy at both its ease and comforting, simple taste. A minimalist Italian pantry meal that requires literally only three ingredients: olive oil-packed tuna, butter, and spaghetti. This is a perfect easy pasta recipe for hot summer evenings and busy weeknights.

You’ll also need some salt and pepper, as with almost any recipe. Freshly ground black pepper is pretty important (unless you are my children, who like black pepper unless you can *see* it – commence eye rolling). And, depending on the brand of tuna you use and how much you salt the pasta water, you may need some extra salt on hand.

Spaghetti Tonno e Burro is reminiscent of a tuna casserole, but light years better in my opinion. It’s not as heavy, and it’s SO much easier to make. But if you like a tuna casserole – or *kind of* like tuna casserole but wish it was a bit lighter – you’ll definitely like this.

This tuna pasta recipe is gorgeous in its simplicity.

...GET THE RECIPE for Spaghetti Tonno e Burro (Spaghetti with Tuna and Butter)!

Today we’re making Bánh Mì Hot Dogs – a twist on a Vietnamese Bánh Mì sandwich, which usually comprises marinated grilled pork (or other protein) with pickled veggies and herbs on French bread. We’re going to use all those toppings – plus some spicy mayo and cucumbers – on a regular ol’ hot dog and hot dog bun, for an easy and delicious dinner you can whip up in under 15 minutes!

A Bánh Mì is easily one of my favorite sandwiches. Maybe even my top sandwich pick ever (a bold statement!). And while I’ll go for an authentic Bánh Mì to-go any time, a hot dog version is a fast and easy way to scratch that itch at home and a super fun way to elevate of the USA’s favorites: the humble hot dog!

Because we’re using a hot dog as the protein instead of the super flavorful, marinated meat that usually goes in a Bánh Mì sandwich, we’re going to pump up the flavor in another way. I love using a homemade spicy mayo as a spread on these for this reason.

Without further ado, let’s make some Bánh Mì hot dogs, shall we?

...GET THE RECIPE for Bánh Mì Hot Dogs!

If you’ve ever wondered how to make spicy mayo yourself at home, wonder no more, my friend! This is the BEST homemade spicy mayo recipe – and it doesn’t just stop at mixing hot sauce with mayonnaise. We’re using chili garlic sauce, soy sauce, sesame oil, and even lime juice for an amazingly flavorful spicy mayo from scratch. It’s PACKED with umami and spice, it only takes 5 minutes to make, and you can use it on sandwiches, for sushi, on tacos, as a french fry dip, and for so many other things!

Unless you live under a rock, you’ve likely seen spicy mayo out in the wild. Over the past decade or so it’s become widely popular, often served dolloped on top of sushi, in poke bowls, or served as a spread on sandwiches. I’m a huge fan of dipping steamed broccoli in it and serving it with seared ahi tuna steaks.

You can, of course, buy spicy mayo already made at the store. But I’m telling you… it’s not great. I’m all about shortcuts, but this is a great example of where you want to take a few extra minutes to mix up your own – I promise it’s worth it!

...GET THE RECIPE for Homemade Spicy Mayo (for sandwiches, sushi, fries, and more)!

Pimento cheese is such a delicious Southern dish, used commonly as a dip for crackers and crudité or spread between two slices of bread for an easy sandwich! Cheddar cheese is mixed with – you guessed it – pimentos (which are a type of roasted red pepper that comes in a jar). This recipe uses whipped cream cheese. This will make it super spreadable, even straight from the fridge. We’ll also add pickled jalapeños for a tangy zing. You’ll love this easy 5-minute recipe!

First off, if you’ve never had pimento cheese, welcome to your new favorite thing to eat! This is a delicious and versatile recipe commonly enjoyed in the South in the United States. A blend of grated cheddar cheese, pimentos (you know, the little chopped red peppers that you sometimes find in the hole of a green olive?), cream cheese, mayo, and spices.

Sometimes, a jalapeño is added for a little extra crunch and spice. For this version, I opted to use pickled jalapeños instead of a fresh one, which added a nice sweet and tangy flavor (I used my favorite Hot & Sweet Jalapeños from Trader Joe’s).

...GET THE RECIPE for Pimento Cheese (A Southern-Style dip and sandwich spread)!

Here’s a delicious spring recipe: Lemony Orzo with Spring Vegetables, packed with all the delicious green spring vegetables you love like asparagus, leeks, peas, and spinach. Everything is tossed with olive oil, lemon, and garlic, along with lots of fresh spring herbs like dill and chives. I love adding feta cheese to it as well, but you can leave it out if it’s not your thing. You’ll love this easy, one-pot, plant-based, incredibly nutritious and flavorful, risotto-like recipe!

The thing that makes this recipe extra delicious and special: the dressing/sauce is added AFTER cooking everything. It’s made from a simple blend of extra-virgin olive oil, lemon juice and zest, and fresh minced garlic. All three of these ingredients change in taste when they are cooked. Adding these ingredients to the orzo off-heat ensures that their taste stays pure – the olive oil stays fruity and peppery, the lemon nice and bright, and the garlic, warmed just slightly from the warmth of the pasta, infuses into every bite.

To serve, I like to drizzle with even more olive oil, and top with some crumbled feta and extra herbs.

And if you like, you can serve this orzo cold as more of a pasta salad (I’ll get to that later in the post!).

...GET THE RECIPE for Lemony Orzo with Spring Vegetables, Garlic, and Herbs!