🫑 Recipe Collections: Vegetarian Meals

Amethyst · May 10, 2026, 2:26pm

No Yeast Pizza Dough for Caprese Style Pizza

Prep Time: 5 minutes
Cook Time: 15 minutes
Resting Time: 15 minutes
Total Time: 22 minutes
Yield: 8 slices

Ingredients:

Pizza Dough:

2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 tablespoon olive oil
¾ cup + 1 ½ tablespoons water (198 grams total)

Caprese Topping:

3 medium firm ripe tomatoes (thinly sliced)
1 small fresh mozzarella (thinly sliced)
3 tablespoons olive oil
½ – 1 tablespoon balsamic vinegar (optional)
¼ teaspoon salt
½ teaspoon oregano
5-6 leaves of large fresh basil, chopped

Directions:

Pre-heat oven to 425F (220C). Lightly grease or line with parchment paper a medium (12-13 inch/32cm) pizza pan or baking sheet.

For the Pizza Dough:

In a large bowl, whisk together the flour, baking powder, and salt. Make a well in the middle and add the oil and ½ cup (120 grams) of water to start, stir together with a fork, then add the remaining water.

Move to a lightly floured flat surface, knead for approximately 2 or 3 minutes, and form into a smooth dough ball. Cover with a bowl and let sit for 15 minutes.

Place dough on the prepared pizza pan or baking sheet and, with fingers, form into desired shape (circle, oval, or square) to cover or almost cover the bottom of the pan. Bake for approximately 13-15 minutes or until golden.

For the Caprese Topping:

(Topping can be placed on the pizza while warm or let cool completely)

In a small bowl, whisk together olive oil, balsamic, salt, oregano, and chopped fresh basil leaves.

Place thinly sliced tomatoes on top of the baked dough, then top with thinly sliced mozzarella and drizzle with olive oil mixture. Serve immediately.

Notes:

I usually make this no-yeast dough by hand, but it certainly can be made in a mixer with the dough hook attachment. Just be sure to knead just until combined, then move to a flat surface and form into a ball.

If you prefer, you can make a traditional pizza and top the raw dough with a simple tomato sauce or pizza sauce, or what we prefer are about 10-15 grape or cherry tomatoes sliced in half, then tossed with 3-4 tablespoons of olive oil, a sprinkle of salt, fresh basil, and a sprinkle of oregano, and a clove or two of minced garlic.

If you bake the dough with sauce, don’t forget to add some vegetables such as sliced green or red pepper, mushrooms, sliced red onion or even some sliced pepperoni, and don’t forget some shredded firm mozzarella.

Any leftovers should be stored either in an airtight container or wrapped well in plastic wrap and stored in the fridge. It can be reheated in the oven or microwave.

To freeze the raw dough, after it has rested, wrap it well in plastic wrap then place in either a freezer bag or container. It will keep for up to 3 months in the freezer.

What are the best tomatoes to use?
I like to use firm but ripe tomatoes such as Roma, San Marzano, heirloom tomatoes, cherry tomatoes or grape tomatoes. Check to make sure there are no blemishes, or that they aren’t soft to the touch

Can the dough be made in a mixer?
I usually make this no-yeast dough by hand, but it certainly can be made in a mixer with the dough hook attachment. Just be sure to knead just until combined, then move to a flat surface and form into ball.

Nutritional Facts:

Recipe courtesy of An Italian in my Kitchen.com

Amethyst · May 10, 2026, 2:27pm

Parmesan Fingerling Potatoes

Servings: 6-8 servings
Total Time: 50 minutes
Prep Time: 10 minutes
Cook Time: 40 minutes

Ingredients:

2 pounds fingerling potatoes, washed
2 tablespoons olive oil
2 tablespoons melted butter
1 teaspoon salt, divided
3/4 teaspoon garlic powder
1/4 teaspoon pepper
10 turns McCormick® Italian Blend Herb Grinder
3/4 cup freshly finely grated Parmesan cheese, divided
1/4 cup finely chopped fresh parsley

Directions:

Add potatoes to a large bowl or pot and cover with cold water and ¼ teaspoon salt. Let soak 30 minutes up to overnight (refrigerate if soaking longer than an hour). Drain potatoes and pat dry (optional for crispy potatoes).*

Preheat oven to 400 degrees F. Line a large baking sheet with greased foil. Set aside.

Cut potatoes in half lengthwise and add to a large bowl. Toss dry potatoes with olive oil, butter, ¾ teaspoon salt, garlic powder, pepper, and McCormick Italian Herb Grinder until evenly coated.

Line potatoes in a single layer on greased foil skin side up (leave any remaining oil in bowl for later).

Bake for 20 minutes at 400 degrees F. Remove potatoes to a large bowl with leftover oil. Increase oven temperature to 425 degrees F. Toss potatoes with ½ cup Parmesan cheese and remaining oil and return to baking sheet in a single layer, skin side down, and bake 10 minutes or until tender.

Broil potatoes until they have crisped to your liking, stirring every few minutes so they don’t burn. Once done, toss fries with an additional ¼ cup Parmesan and ¼ fresh parsley. Serve with ketchup, ranch or other dipping sauce.

Notes:

*I have made these Fries without soaking them first, and they are still delicious, just not very crispy – so if you have to have crispy potatoes, then definitely soak them first; otherwise, feel free to skip this step.

Roasted Fingerling Potato Variations:

Spicy Kick: Add a pinch of cayenne pepper to the seasoning mix for a touch of heat.

Herb Infused: Toss the potatoes with fresh rosemary, thyme, or Italian seasoning for an aromatic twist.

Truffle Parmesan Fries: Drizzle with truffle oil after baking and finish with extra Parmesan for a gourmet touch.

Cajun Fries: Toss the potatoes with Cajun seasoning for a bold, zesty, and slightly spicy kick. Serve with a cool ranch or garlic aioli for balance.

Feta Fries: After baking, toss the crispy fries with crumbled feta cheese, a squeeze of fresh lemon juice, and a sprinkle of oregano for a tangy, Mediterranean twist.

Loaded Fries: Top with crispy bacon bits, melted cheese, and sour cream for a fully loaded experience.

Dipping Sauce Pairings: Serve with garlic aioli, chipotle mayo, ranch, or a zesty marinara for extra flavor options.

Recipe courtesy of Carlsbad Cravings.com

Amethyst · May 10, 2026, 2:34pm

Green Goddess Tea Sandwiches

Active Time: 20 mins
Total Time: 1 hr 20 mins
Servings: 4

Ingredients:

1/2 medium-size (11 oz.) English cucumber, halved lengthwise and thinly sliced crosswise into half-moons (about 1 cup), plus more for garnish
1 1/4 tsp. kosher salt, divided
2 large (7 1/2-oz. each) avocados, divided
1 cup chopped mixed fresh tender herbs (such as chives, dill, basil, and parsley)
3 Tbsp. mayonnaise
1 tsp. minced garlic (from 1 medium garlic clove)
1 tsp. grated lemon zest plus 2 tsp. fresh juice (from 1 lemon)
8 (1/2-oz.) white bread slices (such as Pepperidge Farm)
1 cup pea tendrils, plus more for garnish

Directions:

Arrange the cucumber on a baking sheet lined with paper towels; sprinkle with 1/2 teaspoon of the salt. Top with a layer of paper towels; let stand for 10 minutes. Press firmly to remove excess moisture.

Halve avocados lengthwise, and remove pits. Scoop out the flesh of 2 avocado halves using a spoon; place in a medium bowl with herbs, mayonnaise, garlic, lemon zest and juice, and remaining 3/4 teaspoon salt. Whisk until smooth, about 30 seconds. Thinly slice the remaining 2 avocado halves.

Spread herb mixture on 1 side of each bread slice (about 2 tablespoons each). Top 4 of the bread slices evenly with cucumber slices, sliced avocado, and pea tendrils. Top with remaining bread slices, herb mixture side down, and lightly press. Cover and chill until set, about 1 hour.

Trim and discard crusts from sandwiches; cut sandwiches in half. Garnish with additional cucumber slices and pea tendrils.

Recipe courtesy of Southern Living.com

BryWisteria · May 11, 2026, 11:12am

I love the name! And the sandwiches are pretty too

Amethyst · May 11, 2026, 12:09pm

Thanks, love! They looked like a great sandwich for Vegans and Vegetarians! Something different, you know?

Amethyst · May 17, 2026, 2:51pm

The Best Black Bean Burgers

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 6-7 burgers

Ingredients:

2 (14-ounce) cans black beans, drained, rinsed, and patted dry
1 Tablespoon extra virgin olive oil
3/4 cup (100g) finely chopped bell pepper (1/2 of a pepper)
1 cup (130g) finely chopped yellow onion (1/2 of a large onion)
3 garlic cloves, minced (about 1 Tablespoon)
1 and 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/2 cup (60g) bread crumbs or oat flour
1/2 cup (70g) feta cheese (skip if vegan)
2 large eggs (see note for vegan substitution)
1 Tablespoon Worcestershire sauce (see note for vegan & vegetarian version)
2 Tablespoons ketchup, mayo, or BBQ sauce
pinch salt + pepper

Directions:

Preheat oven to 325°F (163°C). Spread beans evenly onto a lined baking sheet and bake for 15 minutes until slightly dried out.

Meanwhile, sauté olive oil, chopped pepper, onion, and garlic over medium heat until peppers and onions are soft, about 5-6 minutes. Gently blot some of the moisture out. Place in a large bowl or in a food processor with the remaining ingredients (cumin, chili powder, garlic powder, smoked paprika, bread crumbs, cheese, eggs, Worcestershire, ketchup, salt, and pepper). Stir or pulse everything together, then add the black beans. Mash with a fork or pulse the mixture, leaving some larger chunks of beans.

Form into patties, about 1/2 cup (130g) of mixture each, about 3/4-inch thick.

To bake: Place patties on a parchment paper-lined baking sheet and bake at 375°F (191°C) for 10 minutes on each side, 20 minutes total. To grill: Place patties on greased aluminum foil and grill 8 minutes on each side. Heat temperature is personal preference, as all grills differ. Generally, black bean burgers should be grilled on medium-high heat, about 350°F (177°C) – 400°F (204°C).
Serve with your favorite toppings. Store leftovers in the refrigerator for up to 5 days.

Notes:

Freezing Instructions: Cooked or uncooked black bean burgers freeze wonderfully for up to 3 months. Stack between parchment paper in a freezer container or a zipped-top bag. Thaw in the refrigerator and reheat to your liking or, if uncooked, cook according to instructions. If desired, you can skip thawing and reheat/cook from frozen for an extra couple of minutes.

Vegan & Vegetarian: Worcestershire sauce is not vegan or vegetarian. For vegetarian burgers, leave it out or replace it with your favorite vegetarian condiment, such as BBQ sauce. For vegan burgers, make the following 3 changes: (1) leave out the Worcestershire sauce or replace it with your favorite vegan condiment, such as BBQ sauce, (2) leave out the cheese, and (3) replace the eggs with 1/3 cup mashed sweet potato.

How to Shape & Cook Black Bean Burgers:

Shape the black bean burgers however large or small you want, keeping in mind that the larger they are, the more unevenly they’ll cook. From what I tested, the sweet spot is about 1/3 cup of the mixture.

You can bake or grill the burgers—instructions for both are included in the printable recipe. You can also make the burgers ahead of time and freeze them, which is what I did for our trip. Stack them between parchment paper in a freezer container or zipped-top bag. You can even bake/grill the frozen burgers if you forget to thaw them.

Recipe courtesy of Sally’s Baking Addiction

Amethyst · May 17, 2026, 2:55pm

Air Fryer Potato Chips

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings

Ingredients:

1 russet potato (225g)
Olive oil cooking spray
½ teaspoon salt
Ground black pepper

Directions:

Scrub the potato well (there is no need to peel the potato)

Using a mandoline or a vegetable peeler, thinly slice the potato about 1/16" thick.

Soak the potato slices in a bowl of ice water for 10 minutes to remove the starch. Drain the water from the bowl, then refill it with cold water. Mix with your hands to clean the chips and drain once more.

Place the potatoes in a single layer on a tea towel or paper towels. Pat very dry with another towel.

Add the dry potato slices to a large mixing bowl. Spray the potatoes all over with the olive oil spray and sprinkle with ¼ teaspoon of salt. Toss well to combine. Repeat and spray all over with olive oil spray once again and sprinkle with the remaining ¼ teaspoon of salt.

Working in batches, arrange the potato slices in an even layer in an air fryer basket. (You will be cooking in 2-3 batches, so don’t try to fit them all in at once.)

Set the air fryer to 325°F.

Cook, opening the basket to toss, flip, and redistribute all of the chips every 5 minutes. After 15 minutes, remove any chips that are golden brown and crispy. Continue cooking in 2-minute increments until all of the chips are golden brown and crispy on most of the chip area.

Transfer to a plate or bowl, and sprinkle with more salt and pepper to taste. Continue with the remaining potato slices. The chips will crisp up more as they cool, so let them sit for 5 minutes before serving.

Notes:

Use starchy potatoes: Starchy potatoes (also known as floury or mealy potatoes), like Russet potatoes, contain less moisture, so they are perfect for frying as they become crispy. You can substitute an all-purpose potato like Yukon Gold potatoes, which also work well. Avoid waxy varieties like red potatoes, as they often turn chewy instead of crisp.

When using a mandoline: Rotate the potato 180 degrees every 8 to 10 slices so that the potato continues to slice evenly. If you continue to cut straight through, the potato develops a slant on the cutting surface, and you end up with oval-shaped chips.

Chip thickness: Slices around 1/8-inch to 1/16-inch are best. If they are too thick, they won’t get crispy. If sliced too thin, they will cook unevenly (and get too dark in places before they ever get crispy). You should be able to see your fingers through the potato slices if they are thin enough.

Air fryer temperature: If your air fryer only heats in 10-degree increments, cook these chips at 320°F.

Avoid over-cooking and burning the chips: If the chips are browned but still slightly limp in certain parts, pull them out of the air fryer. They will crisp up as they sit and cool.

Let the air fryer potato chips rest before serving: The chips will crisp up more as they cool, so let them sit for 5 minutes before serving.

Why Soak The Potatoes Before Air Frying?

Soaking the sliced potatoes is an important step to remove the excess starch. This helps the potatoes turn into crispy chips in the air fryer. Soaking also prevents the slices from sticking together during cooking.

Recipe Variations
Air fryer chips are the perfect vehicle for your favorite seasonings and flavor combinations! Here are some ideas if you want to get creative:

Sour cream and onion chips: Stir together 1 tablespoon buttermilk powder, 1 teaspoon onion powder, dried chives, and ½ teaspoon garlic salt, and toss with the hot chips.

Salt and vinegar chips: After tossing or flipping the chips for the second time, lightly sprinkle or spray the chips with apple cider vinegar or malt vinegar. Season with salt once cooked.

Ranch seasoning chips: Toss the hot cooked chips in 1 tablespoon of ranch seasoning powder.

Barbecue chips: Stir together 1 teaspoon each of brown sugar and smoked paprika, ¼ teaspoon each of onion powder, garlic powder, and salt, and ¼ teaspoon chili powder for added spice if you’d like. Toss with the hot chips.

Add fresh herbs: Sprinkle fresh minced parsley, dill, or chives over the chips after air frying.

How To Store Air-Fried Potato Chips:

Air-fried potato chips will keep in an airtight container or Ziploc bag for up to a week at room temperature. They will start to lose some of their crispness as time passes, though. You can pop them back in the air fryer at 400°F for 2 to 3 minutes to re-crisp them if desired.

Frequently Asked Questions:

What’s the best way to thinly slice potatoes if I don’t have a mandolin?

If you don’t have a mandoline slicer, you can use a vegetable peeler to slice the potatoes. Keep in mind that this method only works well if the potato is very narrow or if you don’t mind having “half” chips (as you can only peel a potato that is the width of a peeler).

You can also use the slicing side of a box grater or carefully slice the potato using a very sharp knife. A mandoline, however, is the easiest and quickest way to thinly and uniformly slice a potato.

Can I make this recipe with sweet potatoes?

Yes, you can use sweet potatoes. Follow the recipe as written. The cooking time might be a little different, so keep a close eye on them after about 10 minutes to make sure they don’t burn.

Why are my air fryer potato chips soggy?

There are a few things that can cause soggy air fryer potato chips. Not soaking the potato slices is one culprit. Soaking removes excess starch, which can prevent the potatoes from getting crispy.

Also, be sure to dry the potato slices thoroughly after soaking. If the potatoes are still wet, it will be much harder for them to become crispy. Lastly, do not overcrowd your air fryer. Work in batches instead. An overloaded air fryer basket will cause the potatoes to steam instead of fry, which will make them soft instead of crisp.

Nutritional Facts:

Note from Amethyst: If you use a mandolin, use the cutting guard! Or, if that frustrates you, buy a Cutting Glove. Do NOT use a mandolin without either of those! Unless you want to be called stubby. It’s up to you.

Recipe courtesy of Preppy Kitchen.com

Amethyst · May 17, 2026, 3:17pm

Crockpot Breakfast Potatoes

Prep: 15 minutes
Cook: 4 hours
Total: 4 hours 15 minutes
Servings: 8 servings (about 10 cups)

Ingredients:

3 pounds red baby potatoes quartered (cut pieces in half again if very large; they should be a rough 1- to 1 1/2-inch dice)
1 green bell pepper, seeded, and 1/2-inch diced
1 red bell pepper, seeded, and 1/2-inch diced
½ medium yellow onion, finely diced (about 1/2 cup)
3 cloves of garlic, minced
2 teaspoons seasoned salt
2 teaspoons smoked paprika
2 tablespoons unsalted butter, diced
2 tablespoons extra-virgin olive oil
Kosher salt and black pepper

Directions:

Coat the bottom of a 5-quart or larger slow cooker with nonstick spray. Add the potatoes, green bell pepper, red bell pepper, onion, garlic, seasoned salt, paprika, and butter. Drizzle the olive oil over the top, then stir to combine.

Cover and cook on high for 2 1/2 to 3 hours or on low for 4 to 5 hours, until the potatoes are fork tender. The cooking time will vary based on your slow cooker and the size of your potatoes, so check them a bit early to ensure they do not overcook.

Stir, then add additional salt and/or pepper to taste. Enjoy hot.

Notes:

How to Customize the Crockpot Breakfast Potatoes Recipe:

Decadent Crockpot Breakfast Potatoes. For those looking to stick to a diet, this recipe reasonably qualifies as healthy breakfast potatoes, but if you want to make them ultra decadent, you can slip in an extra tablespoon or two of butter.

To Make Vegan + Dairy-Free. If you’d prefer the recipe to be vegan or dairy-free, you can replace the butter with the same amount of olive oil.

Cheesy Crockpot Breakfast Potatoes. I haven’t yet tried transforming the recipe into cheesy breakfast potatoes via a shower of shredded cheese sprinkled over the top at the end of the cooking time, but I can’t imagine that little twist being anything short of delicious.

Nutritional Facts:

Serving: 1(of 8)Calories: 192kcalCarbohydrates: 32gProtein: 4gFat: 6gSaturated Fat: 2gCholesterol: 8mgFiber: 3gSugar: 2g

Recipe courtesy of Well Plated.com

Amethyst · May 24, 2026, 5:01pm

Chipotle Tofu & Pineapple Skewers

Yields: 4
Total Time: 1 hr 40 mins

Ingredients:

1 lb. firm or extra-firm tofu, drained and cut into 1" cubes
3 guajillo chiles, stems and seeds removed and torn into small pieces
1 cup boiling water
1/2 medium white onion, chopped
1/4 cup white vinegar
4 garlic cloves
1 Tbsp. annatto paste (also called achiote paste)
1 chopped chipotle chili en adobo (2 1/2 tsp. from 1 can)
2 tsp. dried oregano
1 1/2 tsp. granulated sugar
1/4 cup extra-virgin olive oil
3 cups pineapple chunks (cut into 1" cubes)
Lime wedges, for serving

Directions:

Arrange tofu cubes in a single layer on a rimmed baking sheet lined with several sheets of paper towel. Place more paper towels on top of the tofu and another rimmed baking sheet. Weight top of the baking sheet with a few cookbooks or cans of food. Let drain, changing paper towels when saturated with water, for at least 30 minutes or up to overnight in the refrigerator.

Meanwhile, in a medium heatproof bowl, cover guajillo chiles with boiling water and soak 15 minutes until chiles are softened. Drain, reserving a few tablespoons of soaking liquid.

Place drained chiles into a blender and add onion, vinegar, garlic, annatto paste, chipotle, oregano, and sugar. Pulse until pureed.

Heat a large skillet over medium and add olive oil. Pour in chile puree and cook, stirring constantly, until puree thickens and darkens slightly in color, about 5 minutes. Pour marinade into a heatproof medium shallow bowl or baking dish. Add drained tofu to the bowl with the marinade and toss to coat. Let marinate, turning tofu a few times, for at least 30 minutes and up to 2 hours refrigerated.

Alternate marinated tofu with pineapple chunks on 10-inch skewers. Reserve extra marinade for serving

Preheat grill or grill pan to medium heat. Arrange skewers evenly on the grill and cook, turning every few minutes, until tofu is golden and pineapple is lightly charred, about 10 minutes total. Remove from grill and serve with lime wedges and extra marinade as a salsa.

Recipe courtesy of Delish.com

Amethyst · May 24, 2026, 5:04pm

Does bacon bits count as meat? I mean, leave them out and this would be vegetarian!

Kicked-Up Potato Wedges

Prep Time: 20 mins
Cook Time: 40 mins
Yield: 5 servings

Ingredients:

4-6 medium russet potatoes
1/3 cup olive oil
salt, to taste
seasoning salt, to taste
black pepper, to taste
1 cup sour cream
1/2 cup ranch dressing
1/4 cup milk
1 1/4 cups shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/2 cup bacon bits
1/3 cup diced green onions

Directions:

Preheat the oven to 400 degrees F. Wash and dry potatoes. Do not peel. Cut potatoes into thick wedges.

Place potatoes on a lined baking sheet and drizzle with olive oil, coating all sides. Sprinkle liberally with the salt and pepper according to your taste.

Bake at 400 degrees for 40 minutes or until fork-tender. At this point, you can cook the bacon if you prefer not to use the half cup of store-bought real bacon bits. I use the packaged Hormel Real Crumbled Bacon Bits.

In a bowl, mix sour cream, ranch dressing, and milk. Once the potatoes are cooked, spread 3/4 of the sour cream sauce on an oven-proof serving dish.

Place hot, cooked potato wedges on top of the sour cream sauce. Drizzle the remaining sour cream sauce on top.

Sprinkle on the cheddar cheese, mozzarella cheese, and bacon bits. Top with green onion. Place back in the oven for five minutes or until the cheeses melt.

Recipe courtesy of Just a Pinch.com

Amethyst · May 24, 2026, 5:06pm

Yeah, there’s a bit more meat in Collard Greens, but still, it’s not a meat dish. So it’s here. Sorry. - Amethyst

Southern Collard Greens Recipe

Prep Time: 30 minutes
Cook Time: 2 hours 45 minutes
Total Time: 3 hours 15 minutes
Yield: 8 servings

Ingredients:

3 lbs fresh collard greens, about 5-6 smaller bunches
1 1/2 lbs extra-large smoked turkey wings, legs, necks, or ham hock. Make sure they are meaty
2 tsp chicken bouillon, like Better Than Bouillon
2 tbsp sugar can be granulated or brown sugar
1 tbsp bacon grease
1 tbsp seasoned salt such as Lawry’s
2 tsp Worcestershire sauce
2 tsp apple cider vinegar
1 tsp crushed red pepper flakes, you can go down on this to 1/2 teaspoon if you like less heat.
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/2 cup finely chopped onion

Directions:

Start by pulling and tearing greens away from the stems. Take a handful of greens, roll them up tightly lengthwise like a cigar. Cut them crosswise into 1/2-1 inch thick strips based on your preference of size. Smaller strips cook faster than bigger strips. We personally remove the stems, but this is a personal decision.

Next, add greens to an empty, clean sink and wash them, removing all grit, sand, and debris thoroughly with lukewarm water until the water becomes clear. Then, drain the water, fill up again, and repeat.

Then rinse the smoked turkey or smoked ham hock very well, and add to a large pot along with enough water (about 10 cups) to fully submerge the smoked meat. Then add in chicken bouillon and bring to a boil at medium-high heat, then reduce the heat to low, cover, and cook at a gentle simmer until the smoked meat is nearly tender, about 45 minutes. Once time is up, stick a fork in the center of the meat and twist to see if it is tender. It should be ready to flake.

Once smoked meat is almost tender, add greens, about 4 additional cups of water or enough to just barely cover greens, to the pot, as well as the rest of the ingredients to the pot. This will become your pot likker.

Bring the heat back up to a boil, then reduce the heat to about medium or medium-low, and cook while partially covered for at least 2 hours or until completely tender. You are looking for the meat to be falling off the bone and most of the water evaporating, leaving just a super concentrated, flavorful pot likker. Taste the pot likker and see if it hits like you want it to. Most water should have evaporated by this point, just having enough to barely cover the greens. Then serve it up, boos!

Notes:

Watch your greens, y’all! Some folks say you can’t overcook collards, but trust me, boos, you sure can. I learned this the hard way when I was just getting the hang of my Mama’s recipe. They should be tender, not mushy.

Cooking them low and slow is the way. It’s tempting to crank up the heat, but soul food collards need time (about 2-3 hours) to braise properly. Rushing them won’t do you any favors boos. And don’t ditch the ham hock! Once the greens are tender, take a fork and shred that meat right into the pot. You want some in every single bite!

Also, pick the right pot boos. A heavy-bottomed pot or Dutch oven is your best bet. It keeps the heat even, so your greens simmer perfectly without burning.

Nutritional Facts:

Recipe courtesy of Grandbaby-Cakes.com

Amethyst · May 24, 2026, 5:07pm

Southern Baked Mac and Cheese

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 8 servings

Ingredients:

2 cups cavatappi or elbow macaroni, shells, etc. (uncooked)
3 large eggs room temperature
1 (12-ounce) can evaporated milk room temperature
1 ½ cups half & half room temperature
1 (8-ounce) block mild cheddar cheese shredded (or cubed), room temperature
1 (8-ounce) block Monterey jack cheese shredded (or cubed), room temperature
1 (8-ounce) block sharp cheddar cheese shredded (or cubed), room temperature
1 (8-ounce) package Kraft Mozzarella Shredded Cheese with a Touch of Philadelphia for a Creamy Melt room temperature
2 teaspoons Diamond Crystal Kosher Salt (start with less and adjust to taste if using any other type of salt)
½ teaspoon ground black pepper

Directions:

Preheat oven to 350°F (175°C).

Bring a large pot of water to a boil. Cook macaroni according to the package instructions, until al dente, about 8-10 minutes. Drain and set aside.

Beat eggs in a large bowl until they get frothy. Add evaporated milk and stir. Pour in half & half and keep mixing until blended well.

Add shredded cheese to the mixture, but reserve ½ cup of sharp cheddar and ½ cup of Monterey jack cheese for later.

Gently fold in cooked macaroni into the cheesy milk mixture. Season with salt and black pepper, and any additional seasonings if using. Stir until well-coated.

Spray a baking dish with non-stick cooking spray or grease it with butter, then transfer mac and cheese to the greased dish.

Sprinkle reserved sharp cheddar and Monterey jack cheese on top of the macaroni. Bake at 350°F, uncovered, for about 40 minutes, or until it is golden and bubbly.

Allow it to sit for 10-15 minutes before serving so that it can settle and thicken.

Notes:

Substitutions: Use your favorite cheese! Smoked cheddar, Colby Jack, Pepper Jack, cream cheese, and Gouda are great options. Swap out evaporated milk for heavy cream if you want it more rich, or choose whole milk or half & half for a lighter dish.

Pasta: Cook macaroni until it’s just tender but still a little firm (al dente). Drain it well to avoid extra moisture that can make the mac and cheese runny.

Resting Time: Let the mac and cheese sit for at least 15 minutes after baking so it thickens and holds together better.

Cheese: Use good-quality block cheese for smooth melting. Avoid pre-shredded cheese because it may not melt as well.

Cover the Top: If the top browns too fast but the inside isn’t done, loosely cover the dish with foil, then remove it near the end to get a golden crust.

Storing and Reheating Leftovers:

Let mac and cheese cool to room temperature, then cover it tightly with foil, plastic wrap, or transfer to an airtight container. It keeps well in the fridge for up to 3-4 days.

To reheat, cover with foil and warm it in the oven at 275°F until heated through, or microwave individual portions until hot.

Southern Mac and Cheese Recipe FAQs:

Can I make baked mac and cheese ahead of time?

Absolutely! You can prep the eggs, milk, and cheese mixture and cook the pasta ahead, but don’t mix them together just yet. Keep the pasta and cheese mixture in separate airtight containers in the fridge. When you’re ready to bake, just combine everything, pour it into your dish, and bake as usual. Both parts will stay good in the fridge for up to 1–2 days before baking.

Why doesn’t this Southern Baked Mac and Cheese call for butter?

This recipe doesn’t use butter because it’s creamy and delicious just as it is. But if you really want to, feel free to add 1 or 2 tablespoons—you probably won’t hurt the recipe, but it’s not necessary.

Why would you add eggs to Baked Mac and Cheese?

Eggs help everything stick together and give baked mac and cheese that creamy, custard-like texture.

Can I make Southern Baked Mac and Cheese without eggs?

Yes! For baked mac and cheese without eggs, try our Gouda Mac and Cheese recipe. It’s made with a butter and flour roux that creates a rich, creamy cheese sauce with no eggs needed.

Nutritional Facts:

Recipe courtesy of Cooks With Soul.com

Amethyst · May 24, 2026, 6:01pm

Make-Ahead Spinach and Mushroom Breakfast Sandwiches

Total: 35 min
Active: 15 min
Yield: 6 sandwiches

Ingredients:

Nonstick cooking spray, for the pan, optional
Salted butter, at room temperature, for the pan and/or spreading, optional
10 large eggs
1/2 cup whole milk
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
8 ounces cremini mushrooms, sliced
3 cups stemmed spinach
6 slices Swiss cheese (about 6 ounces)
6 English muffins, split

Directions:

Preheat the oven to 375 degrees. Spray a 9-by-13-inch baking pan with nonstick cooking spray or grease with butter.

Heat 1 tablespoon of the olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until wilted and beginning to brown; about 5 minutes. Add the spinach, 1 teaspoon salt and a few grinds of pepper. Cook until spinach just begins to wilt, stirring occasionally, about 2 minutes. Remove pan from heat and set aside to cool.

Whisk the eggs, milk, 1 teaspoon salt and a few grinds of pepper together in a large bowl. Gently whisk in the cooled mushroom mixture, then pour the egg mixture into the prepared pan. Bake until puffed and set, 15 to 20 minutes. Remove from the oven and let cool.

Place the English muffins cut-side up on a baking sheet and brush with some butter if using. Bake until slightly toasty, 3 to 4 minutes.

Once the eggs are cool enough to handle, use a large round biscuit cutter (about 3 3/4 inches in diameter) or the rim of a juice glass to cut out 6 rounds of egg. (For ways to use the leftover egg scraps, see Cook’s Note.) Using an offset spatula or a butter knife, remove each egg round from the pan and place on bottom half of an English muffin. Top each with a slice of Swiss cheese and the other muffin half. Wrap each sandwich individually with aluminum foil, put in a resealable plastic bag and freeze up to 1 month or refrigerate for up to 1 week.

To reheat, unwrap a sandwich and place on a paper towel on a microwave-safe dish. Microwave 1 to 1 1/2 minutes, until the cheese is melted and eggs are warmed through. Alternatively, thaw a foil-wrapped frozen sandwich overnight in the refrigerator, then bake in a 425-degree F oven until warmed through and the cheese is melted, about 10 minutes.

Notes:

Save the baked egg scraps to use in fried rice or a breakfast burrito.

Recipe courtesy of Food Network.com

Amethyst · May 31, 2026, 1:02pm

Portobello Mushroom Burger

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 servings

Ingredients:

4 large portobello mushrooms
Extra-virgin olive oil, for drizzling
Balsamic vinegar, for drizzling
Tamari, for drizzling
Sea salt and freshly ground black pepper

For Serving:

4 hamburger buns, warmed or toasted
Lettuce
Sliced tomato
Sliced red onion
Pickles
Ketchup, mayo, and/or mustard
Pesto, Guacamole, or Chipotle Sauce

Directions:

Prepare the mushrooms by removing the stems and cleaning the caps with a damp cloth or paper towel. Place the mushrooms in a rimmed plate and drizzle with olive oil, balsamic vinegar, and tamari. Sprinkle with salt and several grinds of pepper. Use your hands to rub the seasonings into the mushrooms, coating them on both sides.

Heat a grill or grill pan to medium heat. Place the mushrooms, gill side up, onto the grill. Cook for 5 to 7 minutes per side, or until the mushrooms are tender.

Serve the mushroom burgers on the hamburger buns with desired fixings.

Recipe courtesy of Love and Lemons.com

Amethyst · May 31, 2026, 1:02pm

Easy Grilled Vegetables with Burrata

Prep: 15 minutes
Cook: 30 minutes
Total Time: 45 minutes
Yield: 6 servings

Ingredients:

1 cup balsamic vinegar
¼ cup brown sugar
1 lb mini potatoes, red, yellow, or fingerling *
2 bell peppers, quartered and seeds removed
1 zucchini sliced diagonally, ½ inch thick
1 eggplant sliced diagonally, ½ inch thick
3 ears yellow corn shucked
cherry tomatoes on the vine
2 burrata balls (or mozzarella ball or 2 cups ricotta)
mint leaves for serving
olive oil
red pepper flakes
1 tablespoon balsamic vinegar
flaky sea salt

Directions:

Combine the balsamic vinegar and brown sugar in a small pot over medium heat. Bring to a gentle boil, then reduce heat to maintain a light simmer. Stir occasionally until thick and reduced by ⅓ to ½; about 8 minutes. Can be made ahead and refrigerated for up to a month. The sauce will continue to thicken as it cools, so remove it from the heat before it’s too thick. It should be pourable.

Preparing the Vegetables:

Scrub mini potatoes and place them in a foil packet. Drizzle with olive oil, salt, pepper, and Italian seasoning; fold the edges of the foil together and seal. Grill for 20 to 25 minutes or until soft. Flip the packet over halfway through cooking.

Then oil the grill grate and light the grill. Place a serving platter nearby and add the potato packet to the grill.

Grilling:

Brush the vegetables with olive oil. Grill the peppers, zucchini, eggplant, onions, and ears of corn (which I like to snap in half) directly on the grate. Cook and turn as needed, moving them around to cook evenly. When lightly charred and cooked through, about 5 to 12 minutes, remove to the serving platter.

Grill the cherry tomatoes, using the vine as a handle, for 1 to 2 minutes, until they begin to burst and slightly char. Transfer to the serving platter.

Remove the potatoes from the foil packet and add to the platter. Then add both cheese balls either directly to the platter or in small bowls.

Serving:

Immediately drizzle vegetables and even the cheese with the balsamic reduction sauce. Season with sea salt, pepper, and red pepper flakes, and generously scatter the herbs over the top.

Notes:

Broiling: If you don’t have access to a grill, you can also broil these vegetables on a sheet pan drizzled with olive oil. Cook until browned on top; flip over and broil until browned on the other side. Timing will depend on the vegetables.

Leftovers: I’m always hoping for leftovers when I grill vegetables. Refrigerate in an airtight container and add to pasta, soup, top a baked potato, or add to a pasta salad – or devour as is. They are delicious!

What Vegetables are Best for Grilling?

Honestly, most vegetables are great options for the grill. Because they take minutes to cook, they are a superb choice for quick and easy cooking.

On the grill, these simple vegetables become delicious morsels of yumminess that even vegetable adverse people can’t pass up.

Favorite vegetables to grill:

Asparagus: fatter stalks rather than thin.

Broccoli and Cauliflower: sliced into steaks for each grilling.

Carrots: Sliced on a diagonal, the sweetness the grill brings to carrots is amazing.

Corn: Husked and placed directly on the grill or pre-soaked and grilled in their husk.

Eggplant: Sliced into ½-inch rounds.

Onions: A delicious sweetness emerges from grilled onions that is simply addictive.

Peppers: Slice into rounds or strips; peppers are amazing when grilled.

Potatoes: I love them best cooked in a foil packet. They’re soft and browned, and delicious!

Tomatoes: Best grilled halved or whole.

Zucchini or Summer Squash: Sliced on a diagonal.

Tips for Grilled Vegetables:

Follow these simple steps for delicious grilled veggies, every time.

Slice vegetables uniformly or to the same thickness.

Oil the grate generously. Brush with additional oil before grilling.

Season simply and let the sauce bring the additional flavor.

Grill on medium heat.

Close the lid- it helps the vegetables cook through. Continue checking their progress.

Nutritional Facts:

Recipe courtesy of 31 Daily.com

Amethyst · May 31, 2026, 1:05pm

Roasted Corn with Garlic and Olive Oil

Prep Time: 15 mins
Cook Time: 15 mins
Yield: 4 servings

Ingredients:

4 ears of fresh corn
1/4 cup minced garlic
3 tablespoons extra virgin olive oil
1/4 cup softened butter (optional)
1 teaspoon black pepper (or to taste)

Directions:

Turn the oven to 425 degrees F and let it preheat. Prepare the ears of corn. Get out a cookie sheet and your foil.

Mix the olive oil, garlic, and butter in a bowl. Add in pepper (as much as you like).

Set an ear of corn on a piece of foil. Rub the corn with the garlic mixture. Roll the corn around to get it well-coated.

Wrap it up in foil and place on a cookie sheet.

When all corn is wrapped up, bake for at least 15 minutes.

If you like it a little more roasted, go for 20 minutes. I typically do 15 minutes, and it comes out great.

Recipe courtesy of Just a Pinch.com

Amethyst · May 31, 2026, 1:36pm

Dill Pickle Bacon Grilled Cheese

Prep Time: 3 minutes
Cook Time: 6 minutes
Yield: 1 sandwich

Ingredients:

4 slices bacon
2 slices white bread
1 tablespoon butter
1 large dill pickle, sliced
2 slices processed cheese
2 ounces cheddar cheese, shredded, more to taste

Directions:

Cook bacon in a pan until crisp. Drain on paper towels.

Remove most of the bacon grease from the pan. Add the butter to the pan and cook on medium-low heat until melted.

Add two slices of bread to the pan and top one slice with the shredded cheese and bacon, and the second slice with the processed cheese. Cover the skillet and cook until the cheese has melted and the bread is golden on the bottom.

Once melted, add the pickle slices and close the sandwich. Serve immediately.

Nutritional Facts:

Recipe courtesy of Spend With Pennies.com

Amethyst · June 7, 2026, 2:05pm

Grilled Pineapple

Prep Time:10 minutes
Cook Time:4 minutes
Total Time:14 minutes
Yield: 12 servings

Ingredients:

1 ripe pineapple
⅔ cup brown sugar lightly packed
¼ cup (½ stick) salted butter melted
3 tbsp lime juice about two small limes
¾ tsp coconut extract
2 tsp flaky sea salt
Optional toppings: lime zest, vanilla ice cream, caramel sauce

Directions:

Preheat grill to medium heat (300-350 degrees F).

Peel, core, and slice the pineapple into ½ inch rings. I was able to cut 12 rings from my pineapple, but the exact amount may vary depending on the size of the pineapple.

Whisk the brown sugar, salted butter, lime juice, and coconut extract together in a medium-sized bowl.

Brush the pineapple on both sides with the brown sugar mixture. Sprinkle on flaky sea salt.

Grill pineapple for 2-3 minutes on each side. Plate and serve warm.

Notes:

If you don’t have a grill, you can use a grill plate or a saucepan on the stovetop and cook each pineapple slice over medium heat for 2-3 minutes on each side.

Variations / Options / Add-ins:

SALTED BUTTER: Feel free to use unsalted butter here. Sprinkle more sea salt at the end for taste if you would like.

LIME JUICE: You can replace this with lemon juice, either fresh or from concentrate.

SEA SALT: The best type of salt to use for this is either flaky or kosher sea salt. It helps counteract some of the sweetness of the pineapple.

Frequently Asked Questions:

What’s the best way to cut the pineapple for this recipe?
To cut your pineapple, firmly grip the leaves on the top of the pineapple. Twist and pull off. Place the pineapple on its base. Use a paring knife to lightly cut down the sides and remove the skin completely. Lay the pineapple on its side. Slice crosswise with a large knife to create circles of about ½ an inch thick. Use the corer or a paring knife to remove the core of each pineapple circle and create rings. I used a small flower fruit cookie cutter for the middle and a 3-inch round cookie cutter to make it a perfect circle, but you can also cut out the core with a knife.

What can I serve with grilled pineapple?
One of my recent favorite uses of grilled pineapple is as a delicious addition to hamburgers. Try adding it to grilled sandwiches for that amazing jab of sweetness and tartness. You can also eat it solo, of course, or chop it up into small pieces and add it to a sauce, salsa, salad, or topping. You could try adding it to some ice cream or yogurt. Finally, include it as a side dish for your favorite protein dishes. The options are endless!

How do I store grilled pineapple?
Whatever leftovers you have can be placed in an airtight container and stored in the refrigerator for up to 3 days. You can also freeze this pineapple for about 6 months. It would be great as a tasty frozen treat on a hot day.

Nutritional Facts:

Recipe courtesy of Princess Pinky Girl.com

Amethyst · June 7, 2026, 2:05pm

Easy Boston Baked Beans Recipe

Prep: 10 minutes
Cook: 45 minutes
Total Time: 55 minutes
Yield: 8 servings

Ingredients:

1 onion chopped
1 tablespoon cooking oil
3 (15-oz) cans navy beans
4 bacon strips, chopped
⅓ cup molasses
2 tablespoons Worcestershire sauce
1 tablespoon prepared mustard
salt and pepper to taste

Directions:

Preheat the oven to 325 degrees F and grease a shallow casserole dish or square pan.

Drain canned beans and reserve liquid. In a medium skillet, sauté onion in oil until softened.

Combine the beans, chopped bacon, and onion. In a separate bowl, whisk together the molasses, Worcestershire sauce, mustard, and salt and pepper. Drizzle over the beans and toss to coat. Pour just enough reserved juice from the beans to barely cover the beans.

Cover the casserole with foil and bake in a preheated oven for 45 minutes.

Notes:

For the most classic Boston baked beans flavor, use navy beans and molasses. Canned beans make this version much quicker than traditional recipes, but still give the dish that rich, smoky-sweet flavor once baked. For a meatless version, omit the bacon and sauté the onion in olive oil.

Make Ahead and Storage:

Boston baked beans are a great make-ahead side dish. Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat gently on the stovetop, in the microwave, or covered in a 350°F oven until warm.

If the beans thicken too much after chilling, stir in a splash of water before reheating.

Nutritional Facts:

Recipe courtesy of 31 Daily.com

Amethyst · June 7, 2026, 2:06pm

Grilled Zucchini

Prep Time: 10 minutes
Cook Time: 10 minutes
Marinating Time: 20 minutes
Total Time: 20 minutes
Yield: 4 servings

Ingredients:

1 pound small zucchini ends trimmed off, then cut into quarters lengthwise
2 tablespoons olive oil
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Italian seasoning
1 teaspoon minced garlic
2 tablespoons fresh parsley leaves, chopped
lemon wedges for serving, optional

Directions:

Place the olive oil, lemon juice, salt, pepper, Italian seasoning, and minced garlic in a large bowl. Whisk to combine.

Add the zucchini to the bowl and toss to coat. Cover and refrigerate for at least 20 minutes or up to 2 hours.

Preheat a grill or grill pan to medium-high heat.

Add the zucchini to the grill in a single layer. Cook for 3-4 minutes per side or until tender and browned. Season with additional salt and pepper if desired.

Remove zucchini from the grill and place on a serving plate. Sprinkle with parsley and serve with lemon wedges if desired.

Notes:

I like to use small zucchini that I’ve cut into quarters. Cooking with larger pieces of zucchini helps to prevent it from getting mushy on the grill. If you prefer to slice your vegetable, you can, just make sure the slices are at least 1/2 inch thick.

Make sure to cut your vegetables thick enough to fit across your grill grates.

I like to use my charcoal grill. If it’s not grilling weather, I opt for for my indoor grill pan on the stove.

Use tongs to place your zucchini on the grill and to turn the zucchini over.

I like to garnish my grilled veggies with fresh herbs such as chopped parsley and also lemon wedges.

Recipe FAQs:

How do you cut zucchini on the grill?
There are a few different slicing methods that work well for grilled zucchini. The first is to quarter your zucchini as I’ve done in this recipe. You can also cut your zucchini lengthwise into long planks. The final option is to cut your zucchini into slices at a sharp diagonal. This will create slices that are large enough to avoid falling through the grill grates.

How do you grill zucchini so they are not soggy?
The best way to prevent soggy zucchini is to make sure you don’t overcook it! The more cooked the zucchini is, the softer it will get.

How long do you cook zucchini on the grill?
How long you cook zucchini depends on the thickness of your vegetable. For zucchini spears, I cook my zucchini until it gets nice grill marks and becomes tender, which takes 3-4 minutes per side. For slices, I also cook the zucchini for 3-4 minutes per side.

Flavor Variations:

While this recipe is fantastic, you can modify the flavor to suit your own taste:

Cheesy: When your zucchini is tender and almost done cooking, you can add some shredded cheese to melt over the vegetables. Feel free to use cheddar cheese, mozzarella cheese, or Monterey Jack cheese.

Alternatively, after the zucchini cooks, you can sprinkle a little grated parmesan cheese or crumbled feta cheese over the top before serving it.

Spicy: Try adding red pepper flakes to your marinade or sprinkle some red pepper flakes over the vegetables.

Garnish: Feel free to garnish your vegetable with fresh herbs like dill, basil, or chives. You could also garnish your cooked zucchini with grated parmesan cheese or a drizzle of balsamic vinegar.

Nutritional Facts:

Recipe courtesy of Dinner at the Zoo.com