My Preferred Way To Cook Broccolini

We make broccolini all the time around here, and this is hands-down our favorite way to cook it. ♡

I’ve tried roasting it, grilling it, steaming it, air frying it, and plenty of different skillet methods over the years. But I keep coming back to this one because it gives you the best of both worlds: those delicious golden, lightly charred edges, plus stalks that are perfectly tender without turning soft or mushy.

The method is super simple. Let the broccolini sear in olive oil first, then add a splash of water and cover the pan for a few minutes to steam the stalks through. Garlic goes in right at the end so it stays nice and fragrant instead of burning. We usually finish ours with a squeeze of lemon and plenty of Parmesan, and it disappears quickly every time. Let’s make some broccolini!

The Easiest Dump-and-Bake Dinner!

Dinner really does not get much easier than this. ♡

Just stir everything together in a baking dish, cover it, and let the oven handle the rest. The gnocchi cooks right in the marinara, the meatballs heat through, the tomatoes get all jammy and bursty, and the whole thing finishes under a blanket of melty mozzarella and Parmesan. It’s cozy, cheesy, hearty, comfort food at its best!

I love tucking spinach and tomatoes right into the pan, so dinner feels pretty complete without needing much of anything on the side. But this would also be delicious served with a simple green salad or an extra bowl of roasted veggies.

However you serve it, this cozy casserole is the perfect easy dinner for busy nights. So grab a bag of frozen meatballs the next time you’re at the store and give it a try!

Our Favorite Healthy Zucchini Muffins

My kids are completely obsessed with these healthy zucchini muffins, and I love that for all of us. ♡

They’re soft, warmly spiced, naturally gluten-free, sweetened with maple syrup, and packed with a full half pound of fresh zucchini. I love knowing there’s that much veg tucked inside, while my kids mostly just care that they taste really, really good.

I tested these a few different ways to get the oat flour and zucchini balance just right. The key is gently squeezing out the excess moisture from the grated zucchini without drying it out completely, then letting the batter rest for a few minutes before baking. That gives you muffins that are tender and fluffy instead of gummy or crumbly.

We all love these muffins exactly as written, but they’re very easy to customize. Toss in some chocolate chips, chopped nuts, berries, raisins, or whatever else sounds good. The recipe is pretty flexible, so make it your own and enjoy!!

This 5-Minute Mayo Is A Game Changer

I may never make a plain BLT again, and it’s entirely the mayo’s fault. ♡

With a classic BLT, you’ve got smoky bacon, crisp lettuce, and sweet juicy tomatoes, then mayo that kind of just sits there in the middle being creamy. Stir in fresh rosemary, garlic, and a squeeze of lemon, though, and suddenly there’s a savory, herby brightness running through the whole sandwich. I promise, it’s totally worth the extra few minutes to chop some rosemary and mix the mayo together!

The other thing I’ll push you on: buy good stuff. This sandwich has five components and not one of them can hide. Go for thick-cut bacon, a ripe juicy summer tomato, sturdy bread that won’t collapse (sourdough is my favorite here), and good crunchy lettuce. Then slather that mayo on generously and enjoy, ENJOY.

Our Favorite Easy Pesto Pasta Dinner

This pesto pasta is one of my go-to ultra-easy dinners that our whole family genuinely loves. ♡

It’s fresh, cozy and incredibly simple, with juicy blistered tomatoes, plenty of pesto and creamy burrata torn over the top. Not gonna lie — I keep a jar of Costco’s basil pesto stocked in the fridge for this very recipe (it’s impressively good!), but it would of course be amazing with homemade pesto if you have some fresh basil on hand.

Rather than cooking the tomatoes all the way down into a saucy mixture, I like to blister them just until a few begin to split while most stay plump and juicy. That way, you still get those sweet, jammy tomato juices throughout the pasta, along with plenty of tomatoes that burst when you bite into them. So good.

We love making this with protein pasta for an extra boost, or you could also add in some chicken or shrimp if you’d like too. Add a little Parmesan or balsamic glaze on top if you’d like, then dig in while the burrata is still warm and melty. It’s such a great recipe to keep in your back pocket for busy nights!

Everyone Always Asks For This Recipe!

Say hello to the quinoa salad I’ve been bringing to everything this year. ♡

It’s fresh and colorful, with fluffy quinoa, chickpeas, crunchy cucumbers and peppers, juicy tomatoes, salty feta and a very generous handful of mint. But it’s the lemon-sumac dressing that really makes it special! It’s bright and tangy and a little earthy, with just enough garlic, Dijon and black pepper to make every bite perfectly balanced.

I’ve made this for multiple potlucks and gatherings over the past few months, and it continues to be such a hit. But it’s also just as fantastic for meal prep for easy lunches or dinners during the week, and easy to customize with your favorite ingredient swaps. So if you need a new quinoa salad in your rotation, let this be the one!

Meet My Favorite Steak Kabobs!

Juicy steak, smoky charred veggies, and a zesty garlicky marinade make these kabobs such a summertime win. ♡

We’ve been grilling kabobs on repeat lately, and this steak version is easily one of my favorites so far. The steak gets a quick 30-minute soak in a marinade that’s simple but packs a serious punch, made with red wine vinegar, Dijon, Worcestershire, a good amount of garlic, and plenty of black pepper. Then everything gets threaded onto skewers with big chunks of bell pepper and red onion and grilled until it’s tender, juicy, and charred in all the right places. No extra sauce needed — these kabobs are plenty flavorful on their own!

Feel free to add in whatever vegetables happen to be hanging out in the crisper drawer. And while I love the extra char that an outdoor grill brings, you could also totally make these indoors using a grill pan or even popping everything under the broiler. Add a simple green salad, maybe some grilled bread or rice, and dinner is done. Let’s grill some kabobs!

My Lemony Twist on Spaghetti Alla Nerano

Trust me, this fried zucchini pasta is one of the best things you’ll make during zucchini season! ♡

I started making spaghetti alla Nerano years ago, back when Stanley Tucci was raving about it and suddenly everyone (myself included) needed to know how a pasta made with little more than zucchini and cheese could possibly be that good. Spoiler: the hype was justified! It has been on repeat in our house every summer since, although over time my version has wandered in its own direction with Parmesan, fresh basil, red pepper flakes, and plenty of lemon zest and juice.

I know the frying step might tempt you to reach for a sauté pan instead, but don’t do it! Frying is what makes zucchini turn deeply golden, sweet and almost jammy, so that it literally melts into the silkiest sauce once it hits the starchy pasta water and Parm. It only takes about 20 minutes of standing at the stove with a slotted spoon, and it’s the difference between a good zucchini pasta and one you’ll be thinking about for days. I truly think you’re going to love it.

Let’s make some pasta!

My Dad’s Famous Vanilla Ice Cream

My dad’s homemade vanilla ice cream is legendary in our family. ♡

For as long as I can remember, he has almost always had a tub of it ready to go in the freezer. And I’m pretty sure nearly everyone who has ever come over to my parents’ house has been offered a soft scoop for dessert at some point. It’s their signature move — Mom brings out some sort of baked treat, Dad casually asks who wants ice cream to go with it, everyone insists they’ll just have a little, and then the whole table ends up trying to figure out what on earth is in that ice cream. I’m telling you, it is seriously SO GOOD.

You should know that Dad’s recipe is also unapologetically old-school, made with whole milk, eggs, plenty of sugar, and an entire pint of heavy cream. (No cottage cheese allowed!) It tastes every bit as good as the hand-crank version we used to make in the garage growing up, wonderfully rich and creamy and full of classic vanilla flavor. All these years later, it’s still one of my favorite desserts, and every bite tastes like pure nostalgia to me. So dust off that ice cream maker and let’s make a batch!

When Life Gives You Lemons…

I know lemonade hardly needs a recipe. But once you’ve made a batch with actual fresh-squeezed lemon juice and a quick homemade simple syrup, the powdered stuff and even most store-bought bottles just don’t compare! ♡

The secret to really good lemonade comes down to two things. First, fresh lemon juice is non-negotiable. I promise the five minutes of squeezing is worth it! Second, simple syrup (instead of just stirring granulated sugar into cold water) is the move, because it dissolves completely and sweetens every single sip evenly. No gritty sugar hanging out at the bottom of the pitcher.

The great thing about making homemade lemonade is that it’s endlessly customizable. You can make it sweeter or more tart, dilute it to your liking, or dress it up with berries, herbs, or a splash of something sparkling. I’ve included the ratio that our family loves best below, but please taste and tweak as you go — that’s half the fun. Cheers, friends!