A super easy coleslaw that actually tastes good

Have you ever had one of those grocery store coleslaws where you take a bite and think, “mmm, mayonnaise cabbage”? It’s no good you guys. They never have enough acidic ingredients.

I already have a recipe for Fresh Herby Coleslaw Recipe (that is absolutely PHENOMENAL), but it takes some doing. It relies on a lot of bright lemon, buttermilk, and fresh herb flavor.

I decided to “dumb down” my original coleslaw recipe as much as possible, so that we can throw it together on a weeknight without having to bust out 4 different herbs. (Seriously.)

What I found is that you can get a REALLY delicious coleslaw in about half the time. I figured out which ingredients will make or break a decent coleslaw for me (mayonnaise, guys. Don’t sub with Greek yogurt 😂) The real magic comes from the lemony dressing.

I think with this recipe I will be able to “fix up” a grocery store coleslaw during desperate times. They usually just need a fresh lemon (zest and juice), maybe a bit more white vinegar, and some more salt and spices. You could use today’s recipe as a guide to easily fix up a grocery store coleslaw!

Why this recipe is easy

Here are some of the shortcuts:

• We’re using bagged angel hair coleslaw to save you the time and effort of chopping a head of cabbage. If you have time and prefer to chop a cabbage head instead, go for it!
• No onion saves time. Do green onions count as onion? I mean I guess so, but they are SO much easier to chop, so I feel like it’s a huge win.
• Only the important spices. You can get by with just salt and pepper. But if you have them, celery seed, caraway, and mustard round out this coleslaw so well!

Important ingredients

Here’s what you need to know about the good stuff in this recipe.

• Lemon juice AND lemon zest add the perfect brightness, acidity, and citrus flavor to the coleslaw. Definitely use fresh, it won’t be the same without it! You CAN make coleslaw with just vinegar as the acid, but it’s not as good.
• White vinegar is SO important. Acidic ingredients are what most store-bought coleslaws are missing. That extra kick of acidity, combined with the lemon, takes what would otherwise be flat-flavor to something that sings. You can play with other vinegars like apple cider or red wine. I like white vinegar as it is more mild and highlights all the other seasonings.
• Sugar is the last surprise ingredient. It’s not much, and it definitely doesn’t make the coleslaw very sweet. Instead, it adds balance between the creamy mayo base, the acidic vinegar and lemon, and all the seasonings. It really is amazing how much it ties everything together! If you’re not sure if you like sugar in it, you can start with a less than what is called for and keep going until it tastes right to you.

Awesome main dishes to go with coleslaw

You can find me adding coleslaw to just about any meal throughout the summer!

• Any type of grilled meat! Some of my favorites are Pulled Pork (Slow Cooker/Oven or Grill Smoked), Ribs (Honey Balsamic or “Barb”ecue), Texas Beef Brisket, or Grilled Chicken Marinade
• Turkey Burgers That Don’t Suck >> juicy, tender, and SO flavorful. And did I mention fast and easy?
• Chicken Salad with Mandarin Oranges >> a classic recipe with the amount of oranges you actually want, perfect on a croissant or as a wrap.

How to store leftover coleslaw

Transfer any leftovers to a tupperware with an airtight lid and keep in the refrigerator. It will stay good for as long as 5-7 days! Whenever I make it, I end up adding some to my plate for just about every meal until it’s gone. It really does add the perfect little side to just about anything.

Do NOT attempt to freeze coleslaw! It will be nasty and you will end up throwing it away, and that’s sad.

I looked up the other day at breakfast to see Edison, my 6-year-old, with one eye shut and his tongue out in concentration. He was entirely focused on his fork, which was set flat on the table…with an entire cup of milk balancing on the end of it. He was ready to CATAPULT.

Times like these that make me grateful I have kids, you know? I mean, how else would I remember what it feels like to have your heart jump out of your chest???

Okay friends, today we are talking CHEESESTEAKS. Have you ever had one? This would be a GREAT recipe to make for Father’s Day coming up!

I’ve been to Philadelphia once, when I was back east visiting my brother during med school. It was on our list to try an authentic Philly cheesesteak while we were there, because when in Rome, right?

We chose a popular spot that was well rated. We wanted the best darn sandwich! But honestly I don’t remember the food at all. The place was so crowded and had such limited seating there was nowhere to go once we got our food. It was hectic and loud and there was that cutthroat feeling amongst all the customers, like, who is going to get the next available table? How socially inappropriate am I willing to stand next to these people who might possibly be finishing up soon??

My other strong memories of Philly cheesesteaks is of being at the mall with my friends as a teenager. You remember Charley’s Cheesesteaks, the chain? They would often have a server standing outside the restaurant, with little bite size samples of cheesesteaks. Sometimes I would walk by twice, not gonna lie. Cheesesteaks have always had my heart.

But today I have the MOTHER of all Philly Cheesesteak recipes for you. Cheesesteaks are pretty simple: just hoagie, beef, onion, and cheese, but there is a lot to the technique that can make or break your sandwich. Let’s dive in to what makes it one of the most iconic American sandwiches!

A “real” Philly cheesesteak

There are lots of arguments about Philly cheesesteaks and what a “real” one looks like. Some people are Provolone loyal, others swear by Cheese Whiz from a can. Some say green peppers and mushrooms all the way, others just say no to veggies (except for the onions which kinda don’t count, right?)

I’m from California, so I didn’t grow up with the arguments in my head like folks back east did. I’m just interested in the BEST cheesesteak out there, and here’s what that means for me:

• Melt in your mouth, thinly sliced beef that is not stringy or chewy AT ALL. (More on this below)
• Cheese that has melted into the beef (smoked provolone. This is the way)
• CARAMELIZED ONIONS. This is nonnegotiable.
• A hoagie bun that has been toasted to buttery-garlic perfection
• An inappropriate amount of mayonnaise on the bun
• Bell peppers and mushrooms truly are optional. I like it both ways! Some people call the version with Provolone, green peppers, and mushrooms a “West Coast Philly” which 1) is fine with me, I’m from California , and 2) makes me want to start Will Smith-ing it up in here (Fresh Prince theme song anyone??)

I promise, whoever you are sharing these with, they are not going to turn down the combination of buttery bread, tender juicy beef, and melty cheese. It’s a no brainer win!

Why you gotta ribeye

Ribeye steak is the gold standard when it comes to Philly Cheesesteaks. They have a lot of marbled fat, which makes for maximum tenderness and flavor. Ribeye cooks up juicy and soft. It has almost a buttery quality to it. There is a reason it is one of the most popular cuts of steak out there!

I know beef is insanely expensive right now, so I’ve listed some other cuts of meat in the notes of the recipe that will work okay. (Top Sirloin, Chuck roast, Outside Skirt steak, Flank steak, Flat Iron, Top round etc.)

A 1.5 pound ribeye steak is all you need for today’s recipe, and it serves at least 6 people. If you wanted to serve straight-up Ribeye Steak and side dishes to your guests, you would need a lot more meat. Philly cheesesteaks are a great option for when you want to serve a nice, impressive meal with a GREAT cut of beef, but have it stretch a little further. This is what I will be serving on Father’s Day this year!

The right ingredients

Beef, it’s what’s for dinner. But also—let’s talk about some of the other essential parts of the cheesesteak!

• Provolone cheese is just one delicious way to make these cheesy. I like the smoky flavor, but you can choose non-smoked provolone. Or pivot and use mozzarella, Monterey Jack, American, or even break out the easy cheese. (Add cheez whiz to the sandwiches at the table, instead of letting it melt directly in the skillet.)
• Mushrooms are totally optional! I love them but you can skip them. If you’re on the shroom train with me I recommend baby bellas or button mushrooms, whatever you prefer.
• Green peppers aren’t usually my thing, but I like them in a Philly Cheesesteak. Their sharpness cuts nicely through all the indulgent beefy cheesy carby goodness.
• Hoagie rolls: super, super important. I shudder to think of how a cheap burger bun would simply melt into oblivion the moment a hefty serving of cheesesteak hit it. Depending on what you have available to you locally, you’re likely looking for something labeled hoagie rolls, baguette rolls, or french rolls. Amoroso’s is a popular brand you might be able to find at the store, or if you’re a Sam’s Club diehard a lot of people recommend their hoagie rolls! Don’t get bolillo rolls or an actual baguette: they’re too chewy for this sandwich.

What to serve with Philly cheesesteaks

Philly cheesesteaks are so good on their own it’s not like you NEED a side, especially given the time investment. Throwing fries in the air fryer is good. Opening a bag of chips is good. But if you’re trying to like “serve dinner” instead of just “get to the good stuff without any extra fuss,” here are some of my favorite sides!

• Bacon Baked Beans >> ain’t nothin like bacon to make a dish even better
• Aunt Joy’s Creamy Cucumber Salad >> a family favorite and potluck star
• Broccoli Bacon Salad >> a reader fave and probably the best way to eat broccoli
• The Very Best Fruit Salad >> I have Opinions about fruit salad and I’m here to share them (I promise you’ll be glad I did)

What to do with leftovers

If you have leftovers, store the cheesy meat mixture separately from the buns. The meat will keep well in airtight containers in the fridge and the buns can stay in a bag on the counter. Both will last about 3-4 days, but our leftovers are gone in no time flat since everyone fights for them. The best way to eat the leftovers is to retoast the bun and carefully saute the meat in a skillet on the stove. You can also reheat it in the microwave for a couple minutes on 50% power. Some of the liquid fat will separate from the cheese, but since you’re throwing it on a bun, it will just soak in without throwing the overall experience off.

Cheesesteaks are not something you freeze. The crispy edges will soften, the cheese will make the reheated mixture oily, and honestly…do you expect to have leftovers? I bet if you leaned out your front door right now and yelled “CHEEEEEESE-STEEEEAK” you’d have more takers than you could shake a stick at. Skip the freezer, make a friend!

Edison is 6. He says: “Mom, someday when I am big and I have my own house…are you going to make more kids?”

Ha! Can you imagine?? Me, the source of all children, a veritable Eve, lol. Sorry kiddo, this shop is closed! Kids are so funny. I explained to him that someday he would grow up and get married and make his OWN kids…He was deeply unimpressed.

But then I told him that I would get to be their grandma. He perked up at this idea! “And will Dad be a GRANDPA??” Yes! Ahh, the circle of life guys.

Okay now let’s talk CABBAGE SHRED. Have you tried Egg Roll in a Bowl before? It’s become quite popular lately. Never have I been more in love with angel hair coleslaw! I’ve been making versions of this for years and have finally nailed down my process! You are going to love this meal.

I’ve been in a calorie deficit the last few weeks, trying to get ahead for our summer trips (I plan on eating gelato 3x a day…) and this recipe has come in clutch.

A quick and easy *HEALTHY* dinner

Dinner is a daily conundrum as it is, but add in qualifiers like “healthy” or “done in 30 minutes” or “my kids won’t spit it out into their napkins,” and the field of options starts to narrow. That is why a meal like today’s is perfect. It’s SO fast, plus it’s full of lean protein and good-for-you veggies.

If my 6-year-old will scarf a whole bowl of this and ask for more, that’s when you know it’s a winner! It’s also really easy to customize for your people, more on that below!

The sauce is boss.

If you have a good set of Asian pantry supplies, this dinner comes together cheap and easy. Most recipes for Egg Roll in a Bowl add in some soy sauce and rice vinegar…and that’s it. But if you can handle just a few more (mostly) shelf-stable add-ins, you will level up this dish a ton.

• Soy sauce and rice vinegar provide the perfect umami and balance.
• Hoisin sauce is kind of like Chinese BBQ sauce. It’s good on anything and adds the perfect depth of flavor here!
• Sesame oil is rich and nutty. I LOVE the flavor, it’s quite distinct from normal veggie oils.
• Miso paste is an all-around flavor enhancer, and the secret ingredient to a lot of Asian dishes. Similar to adding chicken bouillon to a sauce, miso packs in a ton of umami and richness. You can skip it, but I highly recommend trying it out!
• Sriracha-mayo is the sauce that goes on TOP of your egg roll in a bowl, after it’s done cooking. It’s just 2-3 ingredients, takes 2 minutes to put together, and makes this dish ultra creamy and delicious!!

Fun twists on the recipe:

• Put an egg on it: If you want to up the protein, add in an egg or two once the ground beef is cooked, a sprinkle of salt, and stir it around to scramble. YUM.
• Change the protein: You can sub the beef for ground chicken, turkey, or even pork! But….I like beef best. Just sayin.
• Wrap it: Not as low carb, but this is really good rolled up inside a tortilla. Then you can eat it on the go if you need to!
• Dumb down the sauce. I know I just told you all about how awesome the sauce is, but if you are in a hurry or don’t have everything, you can skip the hoisin sauce, the miso paste, or the sriracha!

Key ingredients

Aside from the sauce, here’s a look at the other most important ingredients in this recipe. Check out the recipe card for the full ingredient list and instructions!

• Ground beef, I prefer lean for this recipe so it doesn’t make the bowl greasy. You can easily use lean ground chicken, turkey, or even pork instead of beef! But….I like beef best. Just sayin.
• Carrots add the perfect sweetness and such a pretty color.
• Fresh aromatics will get cooked in the mix, but they make a huge difference in the flavor. Fresh green onions, garlic, ginger, and cilantro totally deliver!

What to serve with egg roll in a bowl

Not gonna lie, I’ve definitely had just this and nothing else for lunch! But when I’m wanting to round out the meal, these are some amazing options:

• Rice! I love this with basic White Rice, or Brown Rice adds some nice chew, or Coconut Jasmine Rice has the BEST flavor. Or if you want to keep things low-carb or have extra veggies, you can even serve this over Cauliflower rice!
• Asian Cucumber Salad, Thai Cucumber Salad, or Quick Pickled Red Onions would be so good to add on top or alongside your bowl
• Roasted Cauliflower or Roasted Broccoli go with just about any meal, in my opinion, and my kids always eat it up

How to store leftovers

Transfer the cooled mixture to an airtight container. It will stay good in the refrigerator for about 4-5 days and works really well for meal prep! Reheat in the microwave at 50% power for 2-3 minutes.

You can also freeze leftovers, whaaat! Score. They can be stored in individual freezer safe containers for meal prep. Or, if you want to freeze it all together for a family meal in the future, you can put the mixture in a freezer ziplock bag. It will last in the freezer for about 2-3 months. Thaw the container or bag in the refrigerator over night, then microwave individual portions in the microwave. Larger portions can be heated in a pan on the stove or in the microwave.

On Christmas morning when I was little, my mom would always make a special breakfast for everyone. She would carefully slice a kielbasa sausage into rounds, space them out on a paper-towel-lined plate, and microwave it until hot. (This was in the 90s, when everyone was trying to make food as nonfat as possible!)

It was my absolute favorite. If I had tried kielbasa seared in oil until it’s nearly blackened, with it’s crisp, savory edges, I would never have been able to go back to the microwave, ha! (Props to my mom though, for making fun memories for us while she was juggling 5 kids, night school, and a job. Whew!)

I love today’s recipe for Kielbasa and Cabbage because it’s kind of like a cheater way to get the flavors of Corned Beef and Cabbage. You know, minus the 8-hour slow cook?? Win. I love Corned Beef, and I especially love the cabbage, but it’s a process and is usually only available seasonally. This recipe mimics the flavors beautifully and is done in 30 minutes!!

A few weeks ago Eric and I went out for our Saturday night date, and our 13-year-old son Truman was babysitting the younger kids. He fed them leftovers from the fridge, got their teeth brushed, and got them into bed.

The next morning was church, which is always a rush. We made it out the door in time, but Valentine, who is 9, kept complaining that she was sooooo hungry. I found out she hadn’t eaten any breakfast, but on top of that, she told me that Truman had given them nothing but cabbage for dinner the night before.

This was leftover cabbage from when we had Corned Beef and Cabbage for St. Patrick’s Day, but all the beef was gone. No wonder she was starving!! I mean, I love a good sauteed cabbage, but you need some protein!! I wonder what stories are going to come out in the coming years about the horrors of my children’s youth, where they had to eat nothing but cabbage for dinner.

I love today’s recipe in all it’s cabbage-ness, but please, do NOT hold the sausage!!

Your new favorite dinner is addictive

If you’d asked me as a child if I would ever find cabbage in any form addictive, I’d have laughed in your face. But as an adult? I can go back for bite after bite of this stuff! Here’s why I love it:

• FAST. Guys I’m telling you, you can have this on the table in 30 minutes. Pop some bread in the toaster, or a quick salad, and you are good to go.
• Crowd pleaser. Kids like it. No for real, they do, just ask my 4. I mean sure, they might fight a little bit over who gets more sausage, but easy, fix, just double the sausage!
• Low Carb! “Is butter a carb?” (Name that movie!!) Haha. Hardly any carbs in this weeknight meal, which is amazing if you are trying to watch your waistline!
• Cheap. This meal is super budget friendly. Grocery prices these days, amiright?? Agh
• Horseradish Sauce is a game changer. The recipe is good on it’s own, but who’s going to say no to a little saucy-sauce? Not this girl. It brings everything together perfectly, adding a spicy kick to boot.

Ingredients to know about

It’s a simple dish, but these ingredients are what make it so dang good. Let’s talk about them!

• Kielbasa is a Polish smoked sausage that is usually pork or beef, fully cooked, and has lots of seasonings in it. It is SO delicious and the distinctive flavor really makes this dish. Sometimes I buy pork kielbasa, sometimes I buy beef kielbasa. Which you buy doesn’t matter as much as getting the best you can afford. It will really make a difference!
  • You can use any kind of sausage you like for this recipe though. Chicken sausage, Italian, whatever you want! Just make sure it gets fully cooked, if you buy raw sausage.
• Cabbage, the world’s cheapest, humblest vegetable. Get the plain ol’ head of green cabbage and be blown away by how magical it becomes.
• Butter saves the day AGAIN and turns anything it touches into deliciousness. In this case, cabbage.

What to serve with an easy skillet dinner

The nice thing about this dinner is that if you’re really crunched for time, it already has meat and veggies and can count as the whole meal if you need it to. But, if you want to round out the meal or make those servings stretch, here are a few great side dish ideas! You can also look at the Side Dish Recipes page for even more ideas.

• Sweet and Moist Cornbread Recipe >> perfect for eating alongside or even scooping up some of that sausage goodness
• French Carrot Salad >> if you’re wanting to add a light side that isn’t greens, this is a great option
• The Very Best Fruit Salad >> this would be an amazing contrast to the cabbage and sausage!

How to store leftovers

Add any cooled leftovers to an airtight container and store in the refrigerator for no more than 4-5 days. It will reheat best in a skillet for 3-5 minutes until hot, or you can microwave a serving at 50% power for 1-2 minutes.

While it is totally safe to do, I do not suggest freezing this meal. The sauteed cabbage could get quite soggy during the freezing and reheating proces. If you do decide to freeze leftovers, add them to a ziplock freezer bag and store in the freezer for up to 2 months. Let thaw in the refrigerator over night and reheat in a skillet on the stove until hot and and all liquid is cooked out.

Welcome to my new FAVORITE obsession lately! Hummus is the best meal rounder-outer. (That’s a word right?) I’ve been adding it to everything lately. But first I have to tell you what happened at church last week, I have never guffawed so loud in such a quiet room:

Charlotte, my 15-year-old daughter, is obsessed with babies right now. At church, she stole our friend’s baby to sit with us. Baby Benny is about a year old, an adorable girl with bright red hair.

When it was time for the Sacrament, the deacons passed around the trays of bread. The tray gets passed to Charlotte who has baby Benny on her lap. I’m watching her… Charlotte takes a piece of bread and pops it in her mouth. Then she hands a piece of bread to Benny, but instantly Charlotte’s eyes go wide and she freezes. I can hear her thinking: Wait, does this baby eat food yet??

Benny is lifting the bread to her mouth…Charlotte quickly snatches it and throws it back on the tray like it’s a hot potato. Then she panics again, realizing that she’s just thrown baby-touched bread on the communal tray. She grabs it again, utterly perplexed with what to do with it.

She looks around, and then lightning fast tosses it in her mouth, looking as guilty as if she just swallowed the crown jewels. I think I actually snorted trying to suppress my laugh. Do you get extra blessings for taking the sacrament twice, or does stealing a baby’s bread cancel out your own absolution?? God have mercy 😂

This hummus is why you should always have chickpeas in your pantry

Hummus is the BEST party trick. Everyone loves a good hummus, and it’s even more lovable when you serve it with some toasty Za’atar pita bread, olives, and fresh chopped veggies.

The hummus recipe I have for you today is special for two reasons:

1. It has extra nutty, almost buttery flavor from one simple step: boiling the chickpeas with garlic before blending.
2. Using ICE while blending the hummus makes it creamy and light, without having to go through the process of picking off the chickpea skins.

Why I don’t care about perfectly smooth hummus

I have discovered that the secret to getting hummus with perfectly light, airy texture is NOT found in obsessing over it’s smoothness. Did you know this is a thing? Look up any hummus recipe. People go on and on about how important it is to get perfectly smooth hummus, smoother than a baby’s bottom. (okay, that analogy got weird real fast. I told you we are obsessed with babies right now 😂).

The way to get PERFECTLY smooth hummus at home is by rolling your chick peas around with your hands and painstakingly picking off each and every single one of the skins that naturally start to detach. It’s not fun at all, trust me.

I’m assuming this has become an online obsession because we are all used to eating store bought hummus: factory hummus has a machine to either 1) remove the skins or 2) whip the hummus much more thoroughly than our home blenders can do, using food processors with very powerful motors.

I’ll let you know which one it is after I visit the hummus factory with Mr. Rogers, but until then, just know that you DON’T need your homemade hummus to taste like it came from a factory. I refuse to believe that ancient Mediterranean grandmothers in the 13th century were going through this pick-off-the-skins process. Ain’t nobody got time for that.

Instead of focusing on complete smoothness, I found that aerating the hummus was way more important for a pleasant texture.

The best hummus is creamy and aerated

You can achieve a great, creamy, non grainy (almost fluffy) texture without the time consuming process of picking out chickpea skins.

It’s simple: boil the chickpeas before blending. This softens the chickpeas, making them much easier to crush and blend, and in addition to that, it brings out an even more complex, nutty flavor in the chickpeas.

My favorite thing to do is add a couple cloves of garlic to the pot. The boiled garlic keeps it’s sweet garlic flavor but mutes some of the sharpness. Then we add 1 more raw clove of garlic in the food processor to get that little bit of bite that gives depth to the hummus.

The other important step is to use ICE when you are blending. ICE is the secret ingredient that makes hummus extra smooth. Blending an ice cube into the hummus whips in a bunch of air, creating a fluffy texture that is not so heavy. The coldness of the ice also keeps the natural oils from separating from the rest of the ingredients, giving it a smoother, lighter consistency.

Important ingredients

There are only FIVE main ingredients in this recipe, six if you include water / ice cubes. It’s so simple, and almost everything is a pantry staple! Here are a few of the stars:

• Chickpeas, also know as garbanzo beans, are literally the main event. Did you know that’s what hummus actually means in Arabic? True story. If you can find chickpeas sold in JARS, not cans, they will be higher quality, but they can be tough to find unless you are at a specialty market. But canned chickpeas also work just fine.
• Tahini is a creamy sesame seed paste, and most traditional hummus recipes call for it. Not only does it act as an emulsifier to create a velvety consistency, it also adds a distinctive nutty flavor.
• Fresh lemon juice really brightens the hummus and helps balance the heavier beans and tahini. Don’t can’t skip it! And no fake lemon juice, it has to be fresh.
• ICE will make your hummus extra smooth! It whips in lots of air, plus the coldness keeps the natural oils from separating from the rest of the ingredients.

What to serve with hummus

Hummus is a chameleon food. It can stay humble with a simple pita, or it can be the star of a whole spread. Here are some great options to choose from!

• Warm pita bread is the most traditional dipper for hummus. This Toasted Za’atar Pita would be incredible! If you happen to have any Middle Eastern stores near you, I highly recommend getting whatever version of flatbread they sell. It will be way higher quality than they stuff you can get at the grocery store. Totally worth it! You can also use baguette slices (toasted or fresh), bagel thins, etc.
• Good crackers or chips! I love all kinds of crackers for hummus. Wheat Things, Ritz, Triscuits, Nut-Thins, or any cracker you like will work. I also love hummus with pita chips, pretzels, or even tortilla chips.
• Fresh vegetables like carrot or celery sticks, cucumber or radish slices, or cherry tomatoes. Look at you, so healthy!
• Other Mezze table items like olives, pickles, feta or other cheeses, other dips like tzatziki or baba ghanoush, or even grilled meats or falafel if you want a whole Mediterranean spread!
• Hummus is a great centerpiece for a simple (or epic!) Charcuterie board!

Make your hummus a meal

If you’re looking to eat more than just a snack, here are some great recipes that go really well with hummus.

• Oven Baked Greek Chicken with Veggies >> super easy to put together, and healthy to boot
• Chicken Shawarma >> juicy, garlicky, and made in your kitchen in about 45 minutes. Yes, please!
• Best Greek Tomato Cucumber Salad with Feta Cheese >> perfect with the hummus for a snacky style lunch or a light summer dinner!

How to store leftovers

Make sure the hummus is put in an airtight container so it doesn’t dry out. You can even add a very thin layer of oil to the top before adding the lid to limit air exposure. Homemade hummus will last in the refrigerator for 3-5 days, which I think is pretty generous considering my family can demolish all of it in one night. If you don’t think you will eat all of the hummus before it goes bad, or have doubled or tripled the batch, you can always freeze the leftovers (instructions below)!

Can you freeze hummus?

YES! I have tons in my freezer right now from testing this recipe so much! Transfer the hummus to a ziplock bag and squeeze as much of the air out as possible, then seal and place in the freezer. That’s it! It will last quite a long time, a good 4-6 months.

To thaw, place the bag in the refrigerator overnight or on the counter for a few hours. It may have separated a bit or gotten slightly grainy, but it’s an easy remedy. Just whisk it vigorously in a bowl with a splash of tahini and/or lemon juice and it’ll come together again.

In my research I read about people flash freezing hummus in ice cube trays and transferring the cubes to a ziplock bag. Then, they use the cubes as sauce thickeners, as a pasta sauce base, or even just to control the exact amount of hummus they want to eat that day. GENIUS, right? I haven’t tried it yet, but I will soon to. Such a great idea!

Charlotte, my 15-year-old daughter, out of nowhere yesterday: “Mom, I know you can be discombobulated, but can you ever just be…combobulated?”

I said, “I think you can in Europe.”

This ACTUALLY HAPPENED you guys. I can’t believe I live in a world where my teen daughter just unknowingly quoted one of my favorite movies of all time. She’s never even SEEN Ten Things I Hate About You, and yet somehow she is embodying Bianca’s coolness. (Or maybe her silliness? It’s hard to tell with teens 😂 God love em.)

I told Eric about it. He was like no way, she’s heard you say the ‘whelmed quote before, she was just being funny. NOPE. A real question from a real live teen girl. I could not stop laughing! She is the best.

Okay I will stop poking fun at Charlotte (she approved this anecdote by the way, I’m not a monster ;) so that I can tell you about this summer salad I’m obsessed with! It is my new FAVORITE! We have been eating it on repeat!

Salad sophistication

There’s salad, and then there are *salads*. Know what I mean? Some salads lend an air of sophistication when you eat them, and this is one of them. I mean, it has arugula, people. It’s beautiful, it has trendy greens, and it’s delicious. What more could you want? Oh, super easy? Don’t worry, I got you.

I found this recipe on Modern Proper a few years ago and have been obsessed with it ever since! I’ve made it for my family at least a dozen times. It is PACKED with flavor, but is still super light and healthy. But the real clincher is how easy it is to make. It comes together fast, especially if you have prepped some of the items in advance.

Ingredients

Let’s talk about a few of the items that make this salad special!

• Pesto Chicken has SO much flavor and is so easy to make.
• Lemon Vinaigrette is my absolute favorite homemade dressing and comes together in about 5 minutes. That lemony zing complements the basil-y chicken so well!
• White beans, like Cannellini or Navy, add a healthy dose of substance (and fiber!) The beans and the chicken together make for a hearty meal!

More main dishes to go with this salad

If you want to skip the Pesto Chicken, the white bean arugula salad works wonderfully as a hearty side dish to so many different dinners! You can just stir the arugula right into the white beans last minute before for serving, and add a little bit more Lemon Vinaigrette if needed.

Check out a few options I’ve listed here, and feel free to peruse my Dinner Recipes page for even more ideas!

• Baked Pesto Chicken >> this is a baked, similar version to the chicken in this post…plus mayo. I mean, how can you go wrong with mayo, pesto, and panko bread crumbs?! It’s so good.
• Smothered Pork Chops Recipe >> delicious comfort-food style pork chops in a rich mushroom gravy. yes, please!
• Turkey Burgers That Don’t Suck >> juicy, tender, and way more flavor then you’ve ever thought a turkey burger could have

How to store leftovers

Add the leftover salad to an airtight container and store in the refrigerator. If the salad is already dressed, the arugula will start to wilt quickly, so eat it within 24-48 hours at most. If you know you can’t eat the entire salad within a day, I highly suggest keeping the various ingredients separate and only plating individual servings so you can store all leftovers separately in their own containers. When stored separately, you can continue to have this salad for a good 4-5 days before things like the arugula or parsley will get sad.

Do not try to freeze this salad! The greens will get all wilty and soggy and you’ll end up with a puddle of a mess. You can make half the recipe if you’re worried about getting through all of it before it goes bad, or you can always gift some to friends or neighbors (they’ll love you)!

Before I get to today’s SUPER delicious Pesto Chicken recipe (which is so easy honestly it’s changing my life lately) I have to tell you this story. I am the Primary president for our church congregation, which means I help take care of all the kids each week while the adults are in Sunday School. It’s SOOO much fun, honestly such a party. Especially since we have several neurodivergent and special needs kids who keep us on our toes.

Someone is usually under a table during singing time, or escaping the room and sprinting down the hall (WAY faster than I can run in high heels), or interrupting the quiet, Jesus-focused lesson to tell us about the latest Minecraft updates.

We had a new family move in recently, and I was chatting with the mom in the hall after church. She was holding her newborn baby in her arms, who was sound asleep with a binky in his mouth. She was wondering how her 4-year-old daughter was behaving in Primary, because sometimes she can be rowdy.

Right at this EXACT moment one of the (special) kids in the class runs by full speed, yoinks the pacifier out of the sleeping baby’s mouth, and runs off screaming at his success, the binky thrust high in the air like a trophy.

I just looked at the new mom and said don’t worry, I think your wild child is going to fit right in here, welcome home 😂 Nothing like a little bonkers madness to keep you from falling asleep at church on Sundays right??

Okay now about this pesto chicken!! It’s so good you guys!

You need this SUPER easy chicken in your life

You know what I love lately? Recipes that aren’t really recipes. Recipes that require about 3 ingredients and absolutely zero forethought. Recipes that maybe you can just buy the pesto for at the store (no shade on my homemade Pesto recipe, I’m just saying, sometimes you have to push the easy button.) This recipe fits. the. bill.

All you do is get some chicken—literally any kind—add some salt and pepper, a little oil, and some pesto, and let it sit for a while. Then you can pan sear it, grill it, whatever you like!

It’s also a great make ahead recipe. Marinate in the pesto one day, cook it the next. Or marinate it and stick it in the freezer for a rainy day.

I love to eat this chicken with Pesto Pasta. I talk about how to make this in my Basil Pesto post. (You need to add some pasta water!)

Or I also love to make this pesto and add it on top of arugula and white beans, I’ve got all the details on my Chicken Arugula Salad post! Perfect easy summer meal!

Ingredients

This is truly the most basic of recipes! Let’s talk about what makes it so great.

• Pesto! And, puh-lease, I’m begging, use homemade pesto if you can. The flavor is out of this world and so fresh compared to store-bought, which really takes this otherwise ordinary chicken to something amazing. You can of course sub with store bought if needed. (Costco has the best store bought pesto imo)
• Chicken, in this case boneless skinless chicken thighs. They are more tender and flavorful than chicken breasts but any kind of chicken will do! In the recipe card I call for chicken thighs, so if you use breasts or tenderloins you will need to adjust the cook time, I’ve got all the details in the recipe notes.
• Oil, salt, and pepper round out the ingredient list (truly!) A little salt and pepper to help season the chicken, then a shallow pan fry (or grill) in oil to add flavor and richness.

What to serve with pesto chicken

Just about any side can go well with well-flavored, pan-seared chicken. I’m listing a few that I love here, but you can check out the page I have for Side Dishes if you want even more ideas!

• Pesto Pasta >> This link leads you to my homemade Basil Pesto Recipe, but there are notes and photos about how to best add pesto to pasta.
• Basil Chicken Arugula Salad >> this is more of a way to turn the chicken into a whole meal rather than a side dish, but it is SO good and one that I make my family on such a regular basis that I knew I had to add this whole series of pesto related recipes to the blog!
• Roasted Red Potatoes in Oven >> tender in the middle and oh-so-crispy on the outside, every time
• How to cook Brown Rice in Instant Pot >> sometimes I like to keep things extra simple and healthy with just some brown rice (and I always go for this Roasted Broccoli for a veggie)

How to store leftovers

Add any leftovers to an airtight container and store in the refrigerator for up to 5 days. If you would like to reheat all the leftover chicken at once, put them in a glass oven safe dish with 2-3 tablespoons water or chicken broth to cover the bottom of the dish. Cover tightly with foil and warm in a 350 degree oven for about 10-15 minutes. You’ll want to pull it out as soon as it is warm enough to avoid drying out the chicken. You can also warm up one chicken breast at a time in the microwave for 2-3 minutes at 50% power.

Cooked pesto chicken freezes very well and makes a great back up for a future dinner or meal prep. Just put any cooled chicken you’d like into a ziplock freezer bag, remove as much air as possible, and seal. The chicken will be good in the freezer for at least 3-4 months. When you’re ready to eat it, thaw the bag in the refrigerator overnight and reheat as described above.

So the other day I’m in the kitchen making this pesto for dinner, and my 13-year-old son Truman walks in to throw something in the overflowing trash can. He bends over, tucks his trash in the side, and efficiently smooshes the top down a little bit, as one does.

Then, he pauses. He tugs at the corners. I’m curiously watching him. He pulls the edges of the trash bag up off the can. He finds the red cord that cinches it up. He lifts up the entire bag of trash, wordlessly throws it over his shoulder, and carries it out of the room like this is no big deal.

I’m screaming by this point. At first, I was just pointing at him silently, my mouth bouncing up and down like a fish, no words coming out. Then, there were guttural exclamations of shock, with wild gestures. Then, as he walked out the door, came the real, actual screams, yelling at the top of my lungs to everyone in the house that MY TEENAGER JUST TOOK OUT THE TRASH AND NO ONE ASKED HIM TO DO IT.

The most hilarious part of all this is how completely nonchalant he was. He’s looking at me like I’M the crazy one, when HE just freaking graduated to a whole new level of evolution right before my eyes. I feel like I just watched a chimpanzee get up and walk on it’s hind legs, tipping his hat at me for good measure.

They actually grow up, guys. It’s crazy. I’m just going to eat my feelings over here. Today, it’s in the form of copious amounts of hot bread dipped in this insanely good pesto:

You need this easy pesto in your life

Okay, I know what you’re thinking. Why make pesto when you can get it at the store? Well I will tell you. It’s SO MUCH BETTER. (With one exception, I’ll get to that later.)

With homemade pesto you are getting the real deal. Not filler soybean oil—REAL extra virgin olive oil. Not a mixture that’s mostly oil with only minimal cheese and nuts (the expensive ingredients). When you are in control, you can make it phenomenal, using the BEST ingredients. And it shows in the flavor. Plus, it’s fresh. Fresh herbs always, always, always taste best when they are…well, fresh!

Pesto cheat sheet

Here’s a little cheat sheet for how to get the best pesto:

• Toast the pine nuts. It instantly doubles flavor.
• DON’T skimp on cheese and nuts. We are using lots! I tested this using a blend of nuts (half walnuts, half pine nuts) and I prefer it with just pine nuts.
• Use a high quality extra virgin olive oil. We need that flavor!
• Use a blend of cheeses
• Add a bit of lemon. This helps with brightness of flavor and also helps our pesto stay GREEN.
• Add a tiny bit of sugar to help sweeten the pesto if you are working with mediocre basil.
• Freeze your tools! Basil starts to brown and wilt instantly when it’s heated. Even the motor of the food processor will make it brown. Freezing even just the blade helps so much to keep things cool!

If you don’t use pesto in your cooking regularly, you are missing out! It seriously take about 10 minutes to throw together, makes a ton, and is such a versatile sauce. I’m in love.

The store bought pesto I swear by

It’s Costco, folks.

The Kirkland brand of pesto has an incredible ingredient list – they ship their basil in from Italy! Homemade pesto has a brighter, fresher flavor, for sure. Nothing is better than fresh! But if you’re in a pinch it’s genuinely the best option I’ve found. For a store bought pesto, I don’t think you can do much better. I make the homemade version regularly, but if you are in a rush, Costco is your best bet.

Ingredients

There are only a handful of ingredients, so let’s go over the essentials for homemade pesto:

• Fresh basil leaves are critical! They make up the bulk of the sauce and carry that perfectly light, herby flavor that makes pesto irresistible. You absolutely cannot substitute dried basil! If you have low quality basil, add the pinch of sugar that’s listed as optional in the recipe.
• Pine nuts are the traditional nut used in pesto for the rich, nutty base. Toasting is a must for maximizing flavor!! Do not skip it!
• Garlic is pungent and sharp, balancing all the rich flavors in the oil, nuts and cheese.
• Parmesan cheese and Pecorino Romano cheese add salty tang and thicken the mixture into a velvety sauce. I love using two kinds of cheeses for the best flavor.

How to make Pesto Pasta

Here’s the trick with making pesto pasta. Save your pasta water!

You don’t need this much, usually just a few tablespoons does the trick. Add your pesto to the pasta, stir it up, and you will find that it is not as smooth and creamy as you may want it ti be.

Add in just a few tablespoons of the starchy pasta water, and everything comes together so smoothly! It’s a lot easier to mix together, and then you’re not adding a mountain of pesto to your pasta. Pesto has a LOT of oil, and adding too much to your pasta can make it overly greasy and downright unappetizing. Pasta water saves the day!!

Voila! Don’t you just want to dive right into this??

What to serve with pesto sauce

If I have fresh pesto on hand, I often find myself just adding a dollop to whatever I happen to be having for lunch or dinner (like this Minestrone Soup). It’s so good! But when I want pesto to be the star of the show, here are a few of my favorite main dishes.

• Use it as a marinade! I love both this Homemade Pesto Chicken (pan-seared) and this Baked Pesto Chicken
• Basil Chicken Arugula Salad >> Add either of the chicken recipes above to this salad, and you have the best easy summer dinner!
• White Lasagna with Chicken and Pesto >> creamy white sauce paired with pesto, chicken, noodles, and cheese? Yes, please
• 30 Minute Pesto Penne with Chicken and Cherry Tomatoes >> so good, so easy, and perfect for a busy weeknight meal

How to store leftover pesto

Add pesto to an airtight container. I prefer to keep it in a mason jar to avoid staining any plastic containers. Keep the jar or container in the refrigerator. Top it off with a bit of olive oil to prevent browning. It will be good for about a week. It can possibly last longer, just check for signs of mold or rancidity before using. Or, even better, try freezing it!

Can you freeze pesto?

Pesto freezes amazingly, and it’s such an awesome thing to have on hand. It will stay good in the freezer for up to 6 months! You can put larger portions in a ziplock freezer bag if you are planning to use it in a recipe for a pasta dish or as a marinade for meat. Simply add the measured amount to the bag, try to get out all of the air, and seal.

Another great freezer option is to add the pesto into an ice cube tray. Each cube can hold about 2 tablespoons. Once completely frozen, pop them out of the tray and store the pesto cubes in a ziplock freezer bag. Now you have little nuggets of pesto deliciousness that can easily be added to any sauce, soup, or thawed in a bowl on the counter to put in a sandwich or dressing!

More delicious sauces

The right sauce can take any ho-hum food and totally elevate it. Check out some of my favorites here, they’re all seriously amazing and so worth the effort!

Appetizers, Dips & Snacks

How to Make Homemade Chimichurri

Appetizers, Dips & Snacks

Homemade Horseradish Sauce Recipe

Appetizers, Dips & Snacks

How to make Balsamic Vinegar Reduction

Appetizers, Dips & Snacks

Easy Hummus Recipe

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I AM SO EXCITED to share my Orange Rolls recipe with you today, finally!! I started working on these rolls way back in 2017 (almost 10 years ago 🤯) when Eric’s cousin Alice asked for help with her Great Grandma Maddelin’s recipe. Great Grandma made them every Christmas, and Alice was taking on the mantle.

But she was having some issues with the recipe, so we reworked it a bit. I wasn’t quite happy with it, and have played with it here and there over the years. But this spring, orange season has taken my life by storm, and I knew it was time to get it perfect.

I love these orange rolls til I die, and that’s saying something, because oranges and I have a bit of a rough history. When I was a kid, we drove for 3 hours every year to visit Great Aunt Pauline for Thanksgiving. Not only was this already an ordeal for a carsick 7-year-old, but add in the fact that I had to sit backwards in our 1989 wood-paneled station wagon.

Do you remember these cars? We lovingly called her White Lightning. My brother Nathan and I, the youngest, were always put in the waaay back. An enormous door swung open wide to receive us (can you see it in the photo?) We were far enough away from first class passengers that we didn’t disturb them with our nauseated moans.

My mom, in an effort to save the upholstery, would always give us orange flavored chewable dramamine tablets. If you didn’t want to puke before, you definitely would have by then. Those things were nasty.

Another orange aversion memory: when I was little, my parents put me in soccer. I was the kid relegated to defense, picking daisies while the ball either flew past my head, or I put my hand out to stop it, breaking the easiest of all soccer rules.

For halftime snack, the parents would always bring orange slices, which I thought was the dumbest thing ever. I would suck out the juice, and it would run all the way down to my elbows. Apparently no one ever taught me how to actually EAT an orange. I would be sitting there in the sun in a hot sticky mess, expected to go out and pretend like I was going to kick a ball at some point. No wonder I hated soccer.

So anyway. These are all my strong cases against oranges in general, in spite of the fact that I live in California and grew up with an orange tree literally in my backyard. Oh, the bounty that’s wasted on the young and stupid!

But my oh my, the transformation that has taken place. I am an orange lover for life now. And not just because of these orange rolls. Oranges are just so bright and happy, you know? I will peel and eat 3 in a row from my dad’s tree these day, with clean elbows to boot. (I will still make you roll down the window if you peel an orange in the car though. I have my limit.)

These orange rolls taste like ORANGES

I know what you’re thinking. Orange rolls: not as good as cinnamon rolls. There, I said it. BUT WAIT. You don’t even know about this orange filling.

I mean come on. This is basically orange candy. Kind of like orange caramel? With the potency of orange marmalade. IT’S SO GOOD. I could eat this whole batch, one spoonful at a time, without even making the rolls.

But…slap it inside an orange-ified version of the softest, butteriest brioche sweet dough that I use for my well-beloved Cinnamon Rolls?? Forget about it. Like I said, I could eat the whole pan.

Normally, orange rolls are just sweetened dinner rolls, rolled up with hint of orange and some frosting. Every recipe that I researched called for a filling that was basically sugar with some orange zest. NOT THESE BABIES. The orange filling is COOKED to the soft ball stage, just like candy. When you bake them, the bottom of the rolls are so soft that they kind of melt into the roll itself:

They are unlike anything I have tried before.

These rolls are a triple threat, because we are adding orange zest and juice A) to the brioche dough, 2) to the filling, D) AND to the glaze on top. It’s SOOO good and quite unique. Do let me know if you try these out! I am in love!

Ingredients you need

Most of the ingredients in this recipe are pretty standard pantry items, but there are a few important ones!

• Oranges, baby. Real orange zest and real fresh squeezed orange juice bring the real deal flavor. You just can’t get it any other way, so don’t skip it! I know you might be tempted to buy a high quality OJ at the store, but the rolls won’t taste right without the zest from real oranges.
• Lime. “What! I thought these were orange rolls!” I know, I know, keep your shirt on. (Said like the Grandpa in Princess Bride.) Listen folks: oranges are REALLY sweet. That’s why you eat them plain, because they are so full of sugar. You would never eat a lime on it’s own. But because oranges are so sweet, when you add all the other sweet ingredients (like milk, sugar, etc) it makes the final roll almost TOO sweet. So we are adding some lime juice to the glaze to bring in some of that SOUR kick. I promise, it still tastes like orange.
• Yeast is how we get that big beautiful rise
• Butterrrrr. Butter is queen. We are using a whole stick in the dough, it’s what makes the dough so soft! And then more in the candy filling.

Are you ready? Let’s make them!

What to serve with orange rolls

Honestly, I often eat just these when I make them (or cinnamon rolls, or any kind of sweet roll). But if you’re a healthier human than I am, or looking to make these stretch, here are some of my breakfast favorites that would be perfect alongside orange rolls!

• Bake Bacon in the Oven in 10 Minutes >> bacon is the perfect breakfast accompaniment. It goes with everything!
• Creamy Scrambled Eggs for a Crowd >> super creamy delicious, plus they’re make ahead (perfect for busy holiday mornings)
• Best Breakfast Casserole Recipe with Sausage >> so many savory breakfast foods you love, all wrapped up in one dish: cheesy eggs, sausage, hash browns, and peppers and onions

How to store leftovers

These rolls will do fine in an airtight container on the counter for 2-3 days. They will start to get a little soggy over time, so the faster you can eat them the better. If you really can’t finish them all, I’m sure your friends or neighbors would love for you to share!!

You can freeze leftover rolls if needed. I prefer making them fresh (or see the make ahead instructions below). If you freeze already baked rolls they tend to taste a bit dried out for my personal preference, but it’s totally up to you! If you want to freeze leftovers, transfer the rolls to a disposable aluminum pan (or one of yours you don’t mind using for a while). Wrap the pan really well in two layers of plastic wrap, and then a layer of foil. The rolls will be good in freezer for 2-3 months but will start to dry out over time so don’t wait too long. To eat again, remove the foil and plastic, and put the foil back on the pan. Place in a 350 degree oven and bake for 10-15 minutes or until warm.

Make ahead directions

Orange rolls are excellent as a make ahead recipe. Prepare the rolls all the way through shaping them after the first rise. Spray one side of plastic wrap with cooking spray and cover the rolls tightly, then place them in the refrigerator. They can stay there for up to 24 hours. To bake, let the rolls sit out on the counter for about 1-2 hours for the second rise, or follow the proofing box (boiling water method) in the recipe. Bring the oven up to temperature, then bake and frost as directed in the recipe card.

It’s a really similar process if you’d like to freeze the unbaked rolls. After the first rise and shaping, wrap the pan really well in 2 layers of plastic wrap (you want it super tight so the rolls don’t dry out!), and then one layer of foil. Store in the freezer for 2-4 weeks. To bake, set the pan on the counter and let the rolls rise for 4-5 hours. Once risen fully, bake and frost as directed in the recipe card.

My sister Nikki is in town right now because her kids are on spring break, it’s been so much fun! We went to Yosemite on Monday, and I remembered exactly how carsick my kids get…yikes. The gorgeous waterfalls and perfect weather made up for it though.

Nikki told me that she had to get her passport renewed last year, including a new photo. It happened to be a GREAT hair day. Her passport photo is basically a glam shot.

This was a vast improvement to her previous, bad-hair-day passport photo, the one Nikki’s 17-year-old-daugher Mia said made her look, and I quote, “like a 55-year-old meth-head.”

Nikki then said, “Yeah, I’ve got both photos taped to my bathroom mirror. It helps me remember every day why it’s important to do my hair.”

Ha! Oh man. This is SUCH a good idea. If you are the kind of person who struggles to get dressed, take Nikki’s advice and remind yourself how shockingly similar you look to a 55-year-old meth-head when you don’t do your hair. (🙋‍♀️ noted)

Carrots are the best veggie. Fight me.

I am that person at the salad bar who is absolutely DUMPING shredded carrots all over my iceberg, and then dousing the whole thing with inappropriate amounts of ranch.

(I avoid the beets though. You know the canned beets they always have at a salad bar? When my brother and I were kids my parents took us to Home Town Buffet, and we saw that they had sliced cranberry sauce at the salad bar. Just like Mom served every Thanksgiving! What a treat! We piled our plates with it, and were shocked upon first bite to discover canned beets. Noooo!)

Anyway. Back to the shredded carrots. Shredded carrots are sweet and orange and bright and happy, plus they are already cut up into tiny pieces that I don’t have to unhinge my jaw to consume. (Have you seen that Ally McBeal episode where she breaks up with a guy because he gets dressing all over his face while taking huge bites of salad? IT’S REAL, I would have broken up with that guy too 😂)

What I’m trying to say is, carrot salad was basically designed for me. Tiny pieces, sweet and crunchy, and I don’t even have to pretend to enjoy the tasteless bits of lettuce that are getting in the way of my great salad experience. It’s just all the goods (shredded carrots) in a zippy honey dijon dressing. I’m in LOVE.

My new favorite way to eat carrots

Carrots are like the superhero of vegetables. Need a side dish for dinner? Baby carrots. Need to convince myself that the hot dogs I’m throwing at my kids for lunch are healthy? Just add carrots. Starving but it’s not dinnertime? I’m eating Lemon Bars out of the pan with a fork…carrots.

When Eric and I went to France back in 2018, we were served a carrot salad like this at several different restaurants. It wasn’t even mentioned on the menu. It was almost like the parsley we put on our dishes—an afterthought to make it look pretty. But it was actually incredible, and I soon became obsessed.

I’m also a huge lemon fan, so the super light, fresh lemon vinaigrette took it over the top for me. Oh: and the dijon. Yes please. Maybe I should start serving my kids baby carrots with mustard instead of ranch! (yes, they are going to love this! …cue the howls of protest)

This recipe is super easy to throw together. The dressing takes about 4 minutes to make, and how long do you think it takes to shred a pound of carrots? About another 5 minutes, tops. So you’re lookin at a 9 minute side dish that even the picky ones will love. YES!

My friend Sarah helped me develop this recipe. She HATES raw carrots. Like, she won’t even eat them. (See this green bean recipe for a story about the time I tried to con her into eating cafeteria vegetables and she managed to transfer them ALL to my plate while I wasn’t looking. I ate every single bite.)

So I was a little nervous for Sarah to test this recipe. But she texted me after a couple days: “Well. I like carrots now.” THAT is the power of the French! They can make anything delicious! And they didn’t even add butter to this one. Most impressive.

Happy Easter!

I’m so grateful for this time of year when we get to reflect on new beginnings. Spring is springing all around us, and it makes me think of the new life I get to live each day because of our Savior, Jesus Christ!

I’m so grateful that he died for me, but more importantly, that he lives for me! Because of him, we can live again. Because of him, we have second chances. Watch this super inspiring video. It gets me every time!

Essential ingredients

Back to the carrots:

• Use fresh lemons for the juice, it’s so much more flavorful than the stuff in the squeeze bottle.
• I like using a high quality olive oil for this recipe. Amazing flavor! You could totally use light olive oil, canola oil, vegetable oil, whatever oil you enjoy using in making homemade dressings.
• Fresh parsley adds some nice herbal flavor and it makes the salad look pretty. If you don’t have it, make the salad anyway! Part of its charm is already having everything you need to make it in the fridge and pantry.

What to serve this salad with

This salad is so light and fresh, it’s perfect to serve with something rich. I’d serve it literally any night of the week (or at brunch…can you imagine this with quiche??).

• Kielbasa and Cabbage Skillet << a one skillet meal my kids LOVE
• Butternut Squash Lasagna << my new lasagna obsession, perfect main for this salad
• Pork Chops in Creamy Mushroom Sauce << this one has asparagus, and it’s one pan…add the carrot salad and you’re now at 3 veggies for dinner. WIN
• Beef Bourguignon << time consuming and totally worth it, also the only really French dinner here?? clearly I need to be making more French food!

Storing this salad

Unlike regular lettuce salad, carrot salad doesn’t get soggy in the fridge! It will stay delicious for 3-4 days in an airtight container. The side dish that keeps on giving!

Don’t try to freeze it, it’ll just turn into mush.