Whipped Hummus
I’ve tried all kinds of tricks to get super smooth hummus, from removing the skins from the chickpeas to starting with dried chickpeas and cooking them in the pressure cooker. This method uses canned chickpeas and is super easy, as long as you don’t mind listening to your blender run for a while. It’s delicious and has a satisfying, velvety texture.
Easy Taco Slaw
A big side of this refreshing slaw is great alongside slow-roasted pork or in fish tacos.
Sautéed Mushrooms
Leo loves mushrooms, but I am not a fan, so I had no idea how to cook them. He has so few favorite foods and I don’t want to turn him off of anything by cooking it badly, so I had to learn. According to Fine Cooking, sautéing mushrooms over high heat evaporates their moisture quickly so they brown nicely and are flavorful. These mushrooms are easy to make alongside dinner and have, so far, been a hit.
Hawaiian Chicken & Coconut Rice
In addition to lending tropical flavor, pineapple helps tenderize meat, and coconut milk adds richness to the rice. Topping both with grilled pineapple makes this a delicious meal.
Muffin Tin Pizza Bombs
These tasty hand-held pizza bombs are fun to make with kids and can be stuffed with whatever “toppings” each person likes.
Herby Lemon Chicken Skewers
These chicken skewers are so tender, juicy, and delicious, Leo ate them even though they had herby green specs on them. The easy weeknight-friendly prep guarantees they’ll make it into heavy rotation.
Salmon Roasted in Butter
Roasted salmon is part of our weekly rotation because it’s easy, everyone in the house likes it, and we’re really comfortable making it. This is the first recipe we’ve found in a while that’s been easier, faster, and more delicious than anything already in our wheelhouse. Serve it alongside broccolini or kale and rice or farro.
Chinese Fried Cabbage
We’ve been trying to widen our range of green vegetables as well as looking for any excuse to use Sichuan peppercorns, so this recipe has become a favorite. It’s really fast and easy, and cabbage keeps in the refrigerator forever, making it a good recipe to have on hand.
Sautéed Yellow Squash
My family has roots in the South and dinner at my grandmother’s house always included platters of butter beans, fried okra, and yellow squash. As a kid I wasn’t very adventurous when it came to veggies, and squash was no exception, partially due to the amount of liquid the cooked squash gave off.
While making squash recently I started with Tanya’s recipe and then added butter and blasted the squash with heat, resulting in a thicker dish that was really delicious. I’m now looking forward to making squash again!
Pumpkin Lentil Curry
This quick, cozy, satisfying vegetarian meal made mostly of pantry staples is perfect for New Year’s week.