🫑 Recipe Collections: Vegetarian Meals

Amethyst · June 7, 2026, 2:41pm

Healthy Egg Salad

Prep: 15 minutes
Total: 15 minutes
Yield: 3 servings

Ingredients:

For the Healthy Egg Salad:

6 hard-cooked eggs 2 of the whites-only; 4 whole eggs
¾ cup diced celery, about 3 medium stalks
¼ cup plain non-fat Greek yogurt
1 teaspoon Dijon mustard
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 tablespoon chopped fresh dill

For Serving:

Whole grain bread toasted (for 4 open-faced sandwiches)
Arugula, tomato, additional chopped fresh dill

Directions:

Peel the eggs and cut into a rough dice. (For detailed instructions on how to hard boil eggs, see Step 2 of my Avacado Egg Salad recipe.) Place in a large mixing bowl, then add the celery, Greek yogurt, mustard, salt, pepper, and dill. Stir to combine.

Serve egg salad on toasted bread with tomatoes and arugula, or enjoy atop greens for a healthy salad.

Notes:

Recipe Tips and Tricks:

Add All the Yolks If You’d Like. If you prefer a little more richness (or enjoy the full-on egg factor), feel free to toss in the last two yolks as well.

Try Other Add-Ins. Capers, relish, chopped pickles, green onions, red onion, a squeeze of lemon juice—there’s so much room to make this egg salad recipe your own! (These Curried Deviled Eggs are good inspiration.)

Taste and Adjust. The beauty of egg salad is that when all is said and done, you can give it a taste and tweak it to your liking. Add more herbs, extra black pepper, whatever!

TO STORE: Leftover healthy egg salad will keep in the refrigerator for about 2-3 days. Stir leftovers before serving.

Recipe courtesy of Well Plated.com

Amethyst · June 7, 2026, 2:47pm

Hash Brown Breakfast Casserole

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Yield: 9 servings

Ingredients:

6-8 bacon slices, chopped into small pieces
8 large eggs
¾ teaspoon salt
¼ teaspoon pepper
1 pound frozen shredded hash browns
1 cup shredded sharp cheddar cheese, plus more for topping (optional)
1 cup cottage cheese (I use 4% milkfat)
½ cup diced onions (optional)
½ cup diced red bell peppers (optional)

Optional Garnishes:

Finely chopped green onions or chives

Directions:

Preheat Oven: Preheat oven to 350 degrees F (176 degrees C). Coat a 9x13-inch baking dish with nonstick cooking spray.

Cook Bacon: In a large skillet over medium heat, cook chopped bacon until crispy. Use a slotted spoon to scoop the bacon out and transfer to a paper towel-lined plate.

Whisk Eggs: To a large mixing bowl, add eggs, salt, and pepper. Whisk together until eggs are beaten.

Prepare Egg Mixture: Add bacon, frozen hash browns, shredded cheddar, cottage cheese, and any optional ingredients like onions and bell peppers to the bowl of beaten eggs. Stir together until well combined.

Transfer Egg Mixture To Baking Dish: Pour mixture into prepared baking dish, spreading it out evenly using a rubber spatula. Optionally, sprinkle a little more shredded cheddar on top.

Bake: Transfer baking dish to oven and bake for 55-60 minutes, or until casserole is set and the top is lightly golden brown. Optionally, transfer baking dish to top rack of oven under broiler and broil for about 30-60 seconds, watching carefully to avoid burning.

Cool Then Serve: Remove casserole from the oven and allow to cool for a few minutes before garnishing with green onions or chives, then serving.

Notes:

Ingredient substitution suggestions:

Bacon: Substitute with turkey sausage, pork sausage, turkey bacon, or diced ham. For a vegetarian option, use tofu. You can also altogether omit the bacon.

Shredded Cheddar Cheese: Shredded cheese like mozzarella, Swiss, or pepper jack will all work.

Cottage Cheese: Use Greek yogurt, sour cream, or ricotta cheese.

Variations:

Include more veggies in the egg mixture like spinach, mushrooms, and/or tomatoes.

Mix fresh herbs into the egg mixture, like parsley, thyme, or chives, for a fresh flavor.

Add diced jalapeños or a pinch of red pepper flakes to the egg mixture for added heat.

Garnish with sour cream, salsa, and/or avocado slices for added flavor and texture.

FAQs:

How can I make this hash brown breakfast casserole ahead of time to serve later?
Assemble the casserole as instructed up until the baking step, then cover and refrigerate it for up to 24 hours. When you’re ready to bake, remove the casserole from the fridge, let it sit at room temperature while the oven preheats, and then bake as directed, possibly adding a few extra minutes to the cooking time.

How should hash brown breakfast casserole be stored and reheated?
Allow the casserole to cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days. To reheat, transfer it to a baking dish and bake at 350 degrees F (176 degrees C), covered with foil, for about 20 minutes. Alternatively, microwave individual portions in 30-second increments until heated through.

Can the breakfast casserole be frozen?
Yes. First, let the casserole cool completely after baking, then transfer spoonfuls of the casserole to an airtight container. Store in the freezer for up to 2 months. Thaw in the refrigerator before reheating.

Make Ahead Instructions: Assemble the casserole as instructed up until the baking step, then cover and refrigerate it for up to 24 hours. When you’re ready to bake, remove the casserole from the fridge, let it sit at room temperature while the oven preheats, and then bake as directed, possibly adding a few extra minutes to the cooking time.

Refrigerator Storage: Allow the casserole to cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days.

Freezer Storage: Let the casserole cool completely after baking, then transfer spoonfuls of the casserole to an airtight container. Store in the freezer for up to 2 months. Thaw in the refrigerator before reheating.

Reheating Instructions: Transfer the casserole from the storage container to a baking dish and bake at 350 degrees F (176 degrees C) in the oven, covered with foil, for about 20 minutes. Alternatively, microwave individual portions in 30-second increments until heated through.

Nutritional Facts:

Recipe courtesy of Real Balanced.com

Moonbeam · June 7, 2026, 5:22pm

@Amethyst I have this on tbphe BBQit is lovely

Amethyst · June 7, 2026, 10:51pm

Thanks, love! I thought it would go well with the Jerk Chicken!

Amethyst · June 14, 2026, 12:33pm

Sheet Pan Gnocchi with Summer Vegetables

Prep Time: 10 mins
Cook Time: 18 mins
Total Time: 28 mins
Yield: 4 servings

Ingredients:

1 pound gnocchi, thawed if frozen
1 pint cherry tomatoes, left whole or halved
2 to 3 ears corn, kernels cut off
1/2 bunch asparagus, cut into 2-inch pieces
1 to 2 small zucchini, cut into half moons
1/2 large red onion, diced into bite-size chunks
1/3 cup olive oil, divided
kosher salt
freshly ground black pepper
4 cloves garlic, minced
2 pinches red pepper flakes, for serving (optional)
1/2 cup freshly grated Parmesan cheese, for serving
torn fresh basil leaves, for serving

Directions:

Preheat your oven to 450℉ (or 230℃) and line a rimmed metal baking sheet with parchment paper.

Place the gnocchi, tomatoes, corn kernels, asparagus pieces, zucchini, and red onion onto the sheet pan. Drizzle with half of the olive oil and season with salt, pepper, and all the chopped garlic. Toss each vegetable separately from each other and rearrange onto the pan.

Slide the pan onto the middle rack of your oven and roast for 9 minutes. Rotate the pan halfway and continue to roast for 9 more minutes.

Remove, toss and gently press on the cherry tomatoes so they release their juices. Serve with a little extra drizzle of olive oil, red pepper flakes (if using), Parmesan cheese, and torn fresh basil.

Notes:

Here’s the skinny on the gnocchi.

I do not make my own. yet. It’s just not convenient for me and changes this meal from simple to difficult. But feel free to do your thing! If you decide to use store-bought gnocchi, you can either find the shelf-stable kind in the international/pasta aisle or use the gnocchi you can find in the freezer section. Lately, I’ve been purchasing the frozen gnocchi because I feel they have more defined ridges, which translates to texture! And in my honest opinion, they are prettier to photograph.

Thawing frozen gnocchi only takes 30 to 45 minutes, so I just pull them out ahead of time.

Nutritional Facts:

Serving: 1g, Calories: 445kcal, Carbohydrates: 51g, Protein: 12g, Fat: 23g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 14g, Cholesterol: 11mg, Sodium: 594mg, Potassium: 498mg, Fiber: 5g, Sugar: 5g, Vitamin A: 1188IU, Vitamin C: 37mg, Calcium: 201mg, Iron: 7mg

Recipe courtesy of Simply Scratch.com

Amethyst · June 14, 2026, 12:34pm

Ranch Potatoes

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6 servings

Ingredients:

2 pounds baby potatoes
3 tablespoons olive oil
1 ounce ranch seasoning mix 1 packet, or 2 tablespoons Homemade Ranch Dressing Mix
1 teaspoon black pepper

Directions:

Preheat oven to 425°F.

Wash and dry potatoes and cut them in half.

In a large bowl, toss potatoes with olive oil, ranch dressing mix, and pepper until evenly coated.

Spread potatoes into a single layer on a parchment-lined baking sheet. Bake for 25-30 minutes or until browned.

Notes:

Variations: Season your spuds to match the menu! Try using a Taco Seasoning, a zesty , or Everything Bagel Blend. For extra crispy potatoes, sprinkle a little parmesan cheese on them before baking in Step 4.

To use regular potatoes instead of baby potatoes:

Scrub potatoes with a brush, under water. No need to peel, but remove any brown parts or sprouts.

Cut each potato into about 1-1½ inch chunks.

Proceed from step 3 above.

Keep leftovers in a covered container in the fridge for up to 5 days.

Storing and Reheating Ranch Potatoes:

Keep leftover ranch potatoes in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave.

Mash leftovers and add them to Garlic Mashed Potatoes or serve them cold, tossed with a tangy Lemon Vinaigrette.

Potatoes can be frozen in zippered bags for up to one month.

Nutritional Facts:

Recipe courtesy of Spend With Pennies.com

Amethyst · June 14, 2026, 12:35pm

Ultimate Cheesy Squash Casserole

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 10 servings

Ingredients:

2 pounds yellow squash (thinly sliced – about 1/4-inch thick)
1/2 sweet onion (finely diced)
3 tablespoons bacon grease (or butter)
1 teaspoon salt
1/2 teaspoon black pepper
1 (10.5-ounce) can Cream of Chicken and Mushroom Condensed Soup(see note*)
1/2 cup sour cream
2 cups shredded sharp cheddar cheese
1/4 cup unsalted butter (melted)
About 30 buttery crackers like Ritz (crushed)

Directions:

Preheat the oven to 350°F and lightly spray a 9×13-inch baking dish with nonstick cooking spray; set aside.

Add the bacon grease to a large skillet over medium heat. Once melted, add the onions and squash. Season with the salt and pepper. Cook, stirring occasionally, until the squash is tender, but not mushy – about 10 minutes. Drain the squash mixture well in a colander to remove excess liquid.

In a large bowl, stir together the undiluted cream of chicken and mushroom soup, sour cream, and cheese. Fold in the drained squash mixture. Spread into the prepared dish.

In a small bowl, combine the crushed crackers with the butter until the cracker crumbs are coated. Sprinkle the mixture over the top of the casserole. Bake, uncovered, for 25 to 30 minutes or until golden brown and cooked through. Allow to rest for about 10 minutes before serving.

Notes:

*This isn’t a can of cream of mushroom and a can of cream of chicken. It’s one can that is cream of chicken and mushroom. Be sure to read the blog post about this pantry staple.

Ingredient FAQs:

Onion & Bacon Grease – When it comes to squash, there have to be onions. And when there is squash and onions, there’s got to be some smoky bacon flavor, too – kinda like my Old School Squash and Onions. So, we start by sautéing our squash and onions in some bacon grease. If you don’t have any bacon grease, you can use butter. But the bacon grease is best. Seriously.

Squash – Feel free to substitute zucchini in for all the squash or do a combination of the two! Also, you will want to drain the vegetables after they have been cooked. Summer squash is something like 95% water and all that water can make for a soggy casserole. Cooking it will bring that water out, so draining it is a little insurance policy against a waterlogged dish. Is it required? Nope. Should you do it? Yep.

No eggs – An ingredient that’s notably missing in this version of squash casserole is eggs. Eggs can help to boost the amount of protein and hold the ingredients together a bit. The thing is, eggs in a dish like this can result in a bit of a curdled texture that I find a little off-putting. I tested the recipe with eggs, and it works just fine. You can add in two eggs if you wish. I just found the texture of the sauce in the casserole much more pleasant without the eggs when using the “cream of” soup.

Cream of Chicken and Mushroom Soup – One of my favorite things to have in the arsenal when it comes to casseroles is a can of Cream of Chicken and Mushroom Soup. Now, this confuses folks sometimes because they’ve either never heard of it, or they think I’m talking about one can of each. Nope. It’s one can that’s cream of chicken and mushroom all in one. And it’s delicious! It gives you great chicken flavor and savory mushroom flavor all together. I almost always use it when a recipe calls for one or the other. You should have no trouble finding it in your local grocery store right with the other condensed soups. That said, if you can’t get your hands on it, one can of either cream of chicken or cream of mushroom will work just fine.

FAQ’s:

Can you freeze squash casserole?
You can absolutely freeze your squash casserole. However, I recommend freezing it before you bake it rather than after you bake it. I find that if you freeze your squash casserole after you cook it and later try to reheat it, it turns into a mushy mess. All the ingredients start to meld together, and it’s not very pretty or appetizing. However, freezing squash casserole is a great way to do some meal prep ahead of time. Here are a few things to note when freezing uncooked squash casserole:

Leave off the toppings! If your recipe includes any toppings like breadcrumbs or cheese, it’s best to leave them off for now. You can add them before baking the casserole after it’s thawed.

Allow the unbaked squash casserole to cool down to room temperature before sealing! Since we saute the squash first, this step is crucial to avoid condensation inside the container and a soggy, watery casserole.

Choose the proper dish and sealing method! Make sure the container is suitable for freezing to preserve the quality of the casserole. You also want to make sure your container is airtight, so that it does not get freezer burn. After covering your dish, use heavy-duty aluminum foil to secure the dish to ensure there is no exposure to air.

Store your squash casserole in the flat position! When you place your uncooked squash casserole in the freezer, make sure it sits flat so that it freezes evenly and does not shift.

Store in the freezer for up to 2-3 months!

Thaw before baking! When you’re ready to cook the casserole, remove it from the freezer and transfer it to the refrigerator to thaw overnight. Once thawed, add your toppings and follow your recipe’s baking instructions to cook the squash casserole until it’s fully heated and bubbly.

Nutritional Facts:

Recipe courtesy of Southern Bite.com

Amethyst · June 14, 2026, 12:52pm

Cucumber Tea Sandwiches with Herby Cream Cheese

Prep time: 15 minutes
Makes: 7 whole sandwiches

Ingredients:

1 (about 1-pound) English cucumber, thinly sliced crosswise about 1/8-inch thick
1 teaspoon kosher salt, divided
12 ounces full-fat cream cheese, at room temperature
1 1/2 tablespoons minced fresh dill (from 1 small handful)
1 1/2 tablespoons minced fresh chives (from 1 small handful)
3 tablespoons mayonnaise
1/4 teaspoon fresh ground black pepper
1 loaf sliced white sandwich bread

Directions:

Place 1 large thinly sliced English cucumber in a large fine-mesh strainer set over a bowl. Sprinkle with 1/2 teaspoon of the kosher salt and toss to combine. Let the cucumbers rest and drain, tossing occasionally, 30 minutes to 1 hour.

Place 12 ounces room temperature cream cheese, 1 1/2 tablespoons minced dill, 1 1/2 tablespoons minced chives, 3 tablespoons mayonnaise, the remaining 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a medium bowl. Stir and fold until evenly combined.

Using an offset spatula, evenly spread 1 1/2 tablespoons of the cream cheese mixture onto 1 slice of the bread, leaving a 1/2-inch border; repeat with a second slice of bread. Shingle 15 slices of the cucumbers on top of one of the bread slices. Close the sandwich with the second slice of bread cream cheese side-down.

Repeat assembling until you have 7 whole sandwiches. Using a serrated knife, cut the crusts off all the sandwiches (these are for snacking!). From here, you can choose to cut each sandwich in half into rectangles or triangles, or quarter each sandwich to form smaller squares or triangles. Stack on a serving platter or cake stand.

Notes:

You can make the cream cheese mixture or fully assemble the sandwiches up to 1 day ahead. Tightly wrap the platter with plastic wrap so bread does not dry out.

How to keep cucumber sandwiches from getting soggy: Cucumbers are full of water, so pulling out some of that water before you assemble the sandwiches will help keep the bread from getting soggy. Start by placing the sliced cucumbers in a fine mesh strainer, sprinkle them with salt, then set the strainer over a bowl. As the cucumbers sit, the salt will draw out the excess water from the cucumbers and the water will drain into the bowl.

How to store cucumber sandwiches: These aren’t great sandwiches to make ahead because eventually the bread will dry out and water will continue to release from the cucumbers. You can, however, make them one day ahead of time, stack the sandwiches on a serving platter, then tightly (without squishing) wrap the sandwiches with plastic wrap to keep the bread from drying out. Alternatively, you can make the cream cheese mixture a day ahead and assemble the sandwiches the day of.

How to serve cucumber sandwiches: If you’re serving a traditional tea spread, you can serve the cucumber sandwiches with other types of tea sandwiches, such as Curried Chicken Salad or Egg Salad. Arrange them on a tiered tray with Buttery Scones, Clotted Cream, jam, and some treats (like these Adorable Tiny Brownies) for dessert.

Recipe courtesy of The Kitchn.com

Amethyst · June 21, 2026, 1:13pm

Pesto Pizza

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 3 to 4 servings

Ingredients:

Cornmeal, for stretching the dough:

Homemade Pizza Dough, or 1 pound store-bought pizza dough*
Basil Pesto, made with ½ cup olive oil
4 ounces fresh mozzarella cheese, torn
Roasted Cherry Tomatoes, or sun-dried tomatoes
Fresh basil
Red pepper flakes

Directions:

Preheat the oven to 500°F.

Dust a baking sheet with cornmeal, place the dough on the baking sheet, and stretch it into a large oval.

Use a fork to poke holes all over the dough. Bake for 5 minutes.

Remove the crust from the oven and brush with 2 tablespoons of the pesto. Top with the cheese and tomatoes and bake for 6 to 8 minutes, or until the crust is browned.

Dot the pizza with additional small dollops of pesto. Top with fresh basil and red pepper flakes, slice, and serve.

Notes:

*If using store-bought dough, allow it to sit at room temperature for 1 hour before stretching.

Pesto Pizza Recipe Variations.

We love this pesto pizza recipe as it’s written, but by all means, feel free to change it up! Swap in what sounds good to you or what you happen to have on hand. Here are a few ideas to get you started:

Switch out the roasted tomatoes. For a quick and easy twist on this pesto pizza recipe, replace them with oil-packed sun-dried tomatoes. Roasted Red Peppers or Caramelized Onions would be good here too.

Add extra veggies. Pile on tiny broccoli florets, fresh corn kernels, shaved red onion, Sauteed Mushrooms, or a few leaves of fresh spinach. Roasted Garlic would be another great addition.

Or extra cheese. After the pizza comes out of the oven, shower it with freshly grated pecorino or Parmesan cheese.

Use a different pesto. My Kale Pesto would be fantastic!

Make it vegan. Start with my Vegan Pesto Recipe, and skip the mozzarella. After the pizza bakes, top it with drizzles of Cashew Cream. If you like, serve it with sprinkles of my Vegan Parmesan for even more savory, cheesy flavor.

Recipe courtesy of Love and Lemons.com

Amethyst · June 21, 2026, 1:17pm

Creamy Baked Macaroni and Cheese

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

Ingredients:

8 Tablespoons unsalted butter, divided
1 lb elbow macaroni
1 Tablespoon olive oil
1 teaspoon salt
8 oz mild cheddar cheese
8 oz sharp cheddar cheese
8 oz Monterey Jack cheese
8 oz Muenster cheese
8 oz Velveeta cheese
2 eggs
2 cups heavy whipping cream
1 teaspoon Creole Seasoning
¼ teaspoon salt

Topping:

1 cup panko breadcrumbs
3 Tablespoons unsalted butter, melted

Directions:

Preheat oven to 350 degrees Fahrenheit. Coat a 3-quart casserole dish with 1 Tablespoon of butter and set aside.

Prepare macaroni following the instructions on the box. (Add 1 tablespoon oil and 1 teaspoon salt to about 8 cups water and bring to a boil. Cook to al dente). Drain and set aside the noodles in a large bowl. Add the remaining butter to the hot noodles in the bowl.

Meanwhile, shred mild cheddar, sharp cheddar, Monterey jack, and Muenster cheese. Mix shredded cheese in a bowl and remove 1 cup of cheese and set aside for the topping. Cut Velveeta cheese into small pieces and mix with the other cheese.

In a separate bowl, whisk together eggs and heavy whipping cream. Add to macaroni and stir. Add cheese, creole seasoning, and salt and stir to combine.

Pour the mixture into the buttered casserole dish and spread it out.

Prepare the topping by adding melted butter, panko breadcrumbs, and the 1 cup of shredded cheese in a bowl. Sprinkle the topping over the top of the macaroni.

Bake in the preheated oven for 35-40 minutes, until bubbly. Remove from oven and allow to cool for about 10 minutes. Serve and enjoy

Notes:

This whole recipe can be made 1-2 days ahead of time. You can either cook and combine the macaroni and sauce, spreading it into a casserole dish. Then cover it and store in the refrigerator until you are ready to serve. When ready to bake, remove from the refrigerator 30 minutes prior to baking (you can preheat your oven at this time), sprinkle over the cheesy breadcrumb topping, and place into the hot oven to bake.

Alternatively, you can bake the creamy mac and cheese, then allow it to cool completely before covering it and storing it in the refrigerator for 1-2 days. When ready to enjoy, place back into a warm oven to heat through for 30 minutes.

To refrigerate: Leftover mac and cheese can be stored, and covered, in the refrigerator for up to 3 days. When ready to heat up, place the dish back into a warm oven, or into the microwave to warm through.

To freeze: Creamy baked mac and cheese freezes well, and again there are two points where you can do this. You can cook and combine the macaroni and sauce, spreading it into a casserole dish and allowing it to cool completely. Then cover the dish and store it in the freezer for up to 3 months. When ready to enjoy, defrost overnight in the refrigerator, sprinkle over the cheesy breadcrumb topping, and place into the hot oven to bake.

FAQ’s:

What type of cheese is good for baked mac and cheese?

As you can see from the recipe card, I use a combination of mild cheddar, Monterey Jack, Muenster, and Velveeta cheese in my creamy mac and cheese. However, you could also use sharp cheddar, Parmesan, mozzarella, fontina, or Gruyere cheese too.

Why do you put eggs in baked macaroni and cheese?

I add eggs to give the cheese sauce a richer, creamier, and smoother texture, which makes all the difference to the finished dish.

Do you cover mac and cheese while baking?

No you don’t need to cover this baked macaroni dish while baking in the oven. You want to leave the top uncovered so that the cheesy bread-crumbed topping becomes crisp and golden.

Nutritional Facts:

Recipe courtesy of My Forking Life.com

Amethyst · June 21, 2026, 1:17pm

Zucchini and Tomato Bake

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Ingredients:

2 medium zucchini, sliced in 1/4 inch slices
3 medium tomatoes, sliced in 1/4 inch slices
1 medium sweet onion, sliced in 1/4 inch slices
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1 cup shredded cheddar cheese
4 tablespoons butter, melted
1/2 cup panko bread crumbs, or crushed butter crackers - like Ritz

Directions:

Preheat the oven to 350°. Lightly spray a 2 1/2-quart baking dish with non-stick cooking spray.

Combine the zucchini, tomatoes, and onion in a large bowl. Sprinkle with the salt, pepper, and garlic powder and toss to coat. Put the vegetables into the prepared dish and sprinkle with the cheese.

In a small bowl, stir the melted butter and the bread crumbs together. Sprinkle the crumbs over the casserole. Bake uncovered for 35 to 40 minutes, or until the vegetables are tender and the crumbs have browned.

Recipe courtesy of Southern Bite.com

Amethyst · June 21, 2026, 1:18pm

Steamed Corn on the Cob

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Yield: 8 servings

Ingredients:

8 ears of corn on the cob, husks and silks removed.
½ teaspoon salt +/- to taste
½ teaspoon black pepper +/- to taste
1 cup water

Equipment:

5 quart Dutch Oven
Steamer basket or Trivet

Directions:

Preheat oven to 350°F. Place a trivet or steamer basket into a Dutch oven.

Remove husks and silks from corn.

Season each cob with some salt and pepper and place in the Dutch oven.

Add the water, place the lid, and steam in the oven for 45-60 minutes.

Notes:

The cooking time will depend on how large and thick the cobs and kernels are. Serve with optional toppings like butter, chopped parsley, along with more salt and pepper.

If not serving immediately, remove corn from the Dutch oven and plunge into an ice bath to prevent further cooking. This step is not necessary if it is going straight from the oven to the plate.

Recipe FAQs:

Can I use frozen corn?

Yes. Swap fresh for frozen and continue the recipe.

What is the best way to store leftover corn?

You can wrap the corn ears up in plastic wrap, aluminum foil, or in an airtight container and place it in the fridge for up to 4 days.

What is the best way to reheat any corn on the cob leftovers?

For the quickest method, wrap each cob in a damp paper towel and heat in the microwave in 30-second increments until the desired heat is reached. Additionally, it could be dropped in a big pot of boiling water for a couple of minutes.

Nutritional Facts:

Recipe courtesy of Dutch Oven Daddy.com

Amethyst · June 21, 2026, 1:36pm

Easy Fruit Skewers with 3 Ingredient Yogurt Dip

Total Time: 10 minutes
Yield: 12 servings

Ingredients:

Fruit Skewers:

12 banana slices
12 watermelon cubes
12 honeydew or cantaloupe cubes
12 raspberries
12 blueberries
12 blackberries

Yogurt Dip:

1 cup Vanilla Greek Yogurt
2 tablespoons honey
½ teaspoon vanilla extract

Directions:

Arrange fruit on wooden skewers. I like creating a pattern and following that template for every skewer. In this case, raspberry first, then banana, watermelon, honeydew, blackberry, and blueberry.

Place skewers on a large plate of baking tray lined with parchment. Chill until ready to serve.

Yogurt Dip:

Combine the yogurt, honey, and vanilla in a serving bowl and chill until ready to serve.

Notes:

When making only a few fruit skewers at a time, it’s easy to pick up pre-chopped melons in your market’s produce section. Then, small containers of berries are all you will need.

Which Fruit is Best for Fruit Skewers?

Fruit skewers can be made from essentially any fruit you want. For this party, I used a combination of watermelon, honeydew melon, sliced bananas, raspberries, blackberries, blueberries, and giant strawberries on the side.

Here are a few more fruit ideas:

Pineapple
Grapes
Cantaloupe
Kiwi
Mandarin oranges
Peaches

How to Serve Fruit Skewers

Here are a few ideas for serving these colorful, delicious treats:

Serving Platter: Line them up on a platter. They create pretty patterns on the platter when you’ve made them all the same.

Serving Glasses: Skewers are stunning when standing in a mug, glass, or even a clean vase. They make a beautiful centerpiece for the table.

Fruit Skewer Questions and Tips:

What kind of skewer is best?

Wooden skewers, metal skewers, decorative skewers, or even toothpicks work equally well for fruit skewers.

Can you make fruit skewers ahead?

Absolutely. Fruit skewers are best when served chilled, so plan ahead when making skewers; cover and chill until you’re ready to serve.

Can you make the Yogurt Dip ahead?

Yes! The yogurt dip will keep for several days in the refrigerator in a closed container.

How do you store fruit skewers when making them ahead?

Assemble the skewers up to 24 hours in advance, lay them on a paper towel-lined baking sheet, cover with plastic wrap, and refrigerate.

Nutritional Facts:

Recipe courtesy of 31 Daily.com

Amethyst · June 21, 2026, 1:37pm

Fresh from the Garden Wraps

Prep Time: 20 minutes
Yield: 8 servings

Ingredients:

1 medium ear sweet corn
1 medium cucumber, chopped
1 cup shredded cabbage
1 medium tomato, chopped
1 small red onion, chopped
1 jalapeno pepper, seeded and minced
1 tablespoon minced fresh basil
1 tablespoon minced fresh cilantro
1 tablespoon minced fresh mint
1/3 cup Thai chili sauce
3 tablespoons rice vinegar
2 teaspoons reduced-sodium soy sauce
2 teaspoons creamy peanut butter
8 Bibb or Boston lettuce leaves

Directions:

Cut corn from the cob and place in a large bowl. Add cucumber, cabbage, tomato, onion, jalapeno and herbs.

Whisk together chili sauce, vinegar, soy sauce, and peanut butter. Pour over vegetable mixture; toss to coat. Let stand 20 minutes.

Using a slotted spoon, place 1/2 cup mixture in each lettuce leaf. Fold lettuce over filling.

Notes:

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts:

1 filled lettuce wrap: 64 calories, 1g fat (0 saturated fat), 0 cholesterol, 319mg sodium, 13g carbohydrate (10g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.

Recipe courtesy of Taste of Home.com

Amethyst · June 21, 2026, 1:44pm

Easy Sweet Potato Breakfast Casserole

Prep: 15 minutes
Cook: 35 minutes
Total Time: 50 minutes
Yield: 8 servings

Ingredients:

12 large eggs
1 cup milk, dairy or non-dairy
1 teaspoon garlic, finely chopped
1 teaspoon fine sea salt
1 teaspoon paprika, sweet or smoked
½ teaspoon ground cumin
½ teaspoon crushed red pepper flakes
black pepper to taste
2 cups chopped sweet potatoes, peeled or unpeeled (I like mine peeled)
2 bell peppers, chopped (in colors of choice)
2 cups baby spinach, roughly chop if spinach is large
1 cup shredded cheese like Mozzarella, Swiss, Gruyere, or Asiago
½ cup Parmesan cheese, divided

Directions:

Preheat the oven to 400 degrees F and lightly coat a 9 x 13-inch baking pan with cooking spray.

Toss chopped sweet potatoes with a bit of olive oil or cooking oil and season with ½ teaspoon each of salt and pepper. Add to the prepared casserole dish and roast for 15 to 20 minutes or until they begin to soften. Remove from the oven and let cool slightly.

While the sweet potatoes are roasting, chop the peppers and mince the garlic.

Then, in a large bowl, whisk together the eggs, ½ teaspoon each of salt and pepper, paprika, cumin, and red pepper flakes. Then stir in cheese and ¼ cup Parmesan.

Add the bell peppers and spinach to the prepared baking pan along with the partially roasted sweet potatoes and toss together. Pour egg mixture over the top, gently stirring to distribute the veggies evenly. Gently press the spinach leaves into the egg mixture with a fork or spatula. Sprinkle the remaining Parmesan cheese over the top.

Bake for 35 to 40 minutes or until the casserole is just set and a knife inserted near the center comes out clean. Let stand 10 minutes before serving. Sprinkle with fresh herbs if desired, like parsley.

Notes:

Frozen Spinach: I like to use fresh baby spinach leaves, but if you substitute frozen spinach, be sure to thaw and squeeze out excess moisture

Adding Meat: If you’d like to add meat to this breakfast casserole, 1 lb of ground sausage is exceptionally delicious. Precook the sausage in a skillet before adding it to the vegetable and egg custard before baking.

Nutritional Facts:

Recipe courtesy of 31 Daily.com

Amethyst · June 21, 2026, 1:45pm

Caprese Frittata

Yields: 8 - 10 serving(s)
Prep Time: 20 mins
Total Time: 35 mins

Ingredients:

12 large eggs
1/2 cup whole milk
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 Tbsp. olive oil
1 pint cherry tomatoes
2 garlic cloves, finely chopped
8 oz. mozzarella pearls, drained
Prepared pesto, for topping

Directions:

Preheat the oven to 400 ̊. Whisk the eggs, milk, salt, and pepper in a large bowl.

Heat the olive oil in a 12-inch ovenproof skillet over medium heat. Add the cherry tomatoes and cook, stirring, until mostly burst, about 7 minutes. Add the garlic and cook 1 minute.

Pour the egg mixture into the skillet, then add the mozzarella and stir well to evenly distribute. Reduce the heat to medium-low and cook, undisturbed, until the frittata is just set around the edges, about 2 minutes. Transfer the skillet to the oven and bake until golden and set in the center, about 10 minutes. Let cool 5 minutes in the skillet, then drizzle with the pesto.

Recipe courtesy of The Pioneer Woman.com

Amethyst · June 28, 2026, 1:19pm

Black Bean Burger Recipe

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

Ingredients:

2 (14-oz) cans black beans drained, rinsed, and patted dry
1 tablespoon extra virgin olive oil
1 cup finely chopped onion, like red or yellow (about ½ large onion)
4 ounces cremini mushrooms, finely chopped (or 4 oz dried mushrooms, soaked)
2-3 tablespoons chipotle peppers in adobo, finely minced
2 tablespoons adobo sauce from the can or water
3 garlic cloves minced (about 1 tablespoon)
1 teaspoon smoked paprika or chili powder
1 teaspoon cumin
½ teaspoon sea salt or to taste
½ cup panko breadcrumbs or oat flour
2 large eggs, see note for vegan substitution
1 tablespoon Worcestershire sauce

Directions:

Optional: Preheat oven to 325°F (163°C). Spread beans evenly onto a lined baking sheet and bake for 5-10 minutes, or until slightly dried out.

Meanwhile, heat a skillet, add olive oil, and sauté onion and garlic over medium heat until softened, about 2-3 minutes. Add the mushrooms and cook, stirring occasionally, until they release their liquid, most of which has evaporated, and they are nicely browned. These steps bring delicious flavor to the burgers. Remove from the heat and let cool slightly.

In a large bowl or the bowl of a food processor, add two-thirds of the black beans and roughly mash with a fork, potato masher, or food processor for a finer texture. Then add the remaining whole black beans, the onion and mushroom mixture, chipotle peppers and their sauce (or water), smoked paprika, cumin, salt, panko, slightly beaten eggs, Worcestershire sauce, fresh herbs, and pepper. Stir or pulse the mixture together. (I mix this by hand).

Form the black bean mixture into patties, each about ½ cup (130g) in size and about ¾ inch thick, and refrigerate for 30 minutes. This helps the binders set and prevents the patties from falling apart.

Cook the patties:

To bake: Place patties on a parchment paper-lined baking sheet and bake at 375°F (191°C) for 18-20 minutes, flipping them halfway through, at about 10 minutes.

To pan-fry: Heat a tablespoon of oil (like avocado) in a large non-stick skillet or well-seasoned cast iron skillet over medium heat. When hot, place the chilled patties in the pan, leaving space between them to allow for easy flipping. Cook for 5-7 minutes per side or until golden and cooked through.

Serve with your favorite toppings. Store leftovers in the refrigerator for up to 5 days.

Notes:

Optional Step: Preheat the oven to 325°F (163°C). Spread the drained black beans evenly on a lined baking sheet and bake for 5-10 minutes, just until they look slightly dried but not crispy, before making the burger.

Vegetarian: For vegetarian burgers, substitute Worcestershire sauce for BBQ sauce, soy sauce, or even ketchup.

Mushrooms: If preferred, you can substitute 4 ounces of dried, stemless porcini. Soak in hot water for 5-10 minutes and then roughly chop before adding to the black bean mixture.

Recipe FAQs:

What makes these black bean burgers easy?

They’re made with pantry staples like canned black beans, mushrooms, and spices. Minimal prep, and you can bake or pan-fry them in under 20 minutes.

Can I make these black bean burgers ahead of time?

Absolutely! Prepare the patties and refrigerate them for up to 24 hours before cooking. They also freeze well (uncooked or cooked).

How do I keep homemade bean burgers from falling apart?

Chilling the patties before cooking helps them hold together. Also, using a binder like eggs and panko ensures they stay intact during cooking.

Can I freeze these black bean burgers?

Yes. Layer uncooked patties between parchment paper in an airtight container and freeze. Cook directly from frozen, adding a few extra minutes to the bake or pan-fry time.

What toppings go best with black bean burgers?

Think Southwest: avocado, chipotle mayo, pepper jack cheese, pickled red onions, or even a spoonful of corn salsa.

Why do you dry the black beans in the oven first?

Drying the black beans in the oven helps remove excess moisture, giving the black bean burgers a firmer texture and preventing them from falling apart during cooking. It’s optional-but especially helpful if your beans are extra soft or wet.

Storage & Freezing Tips:

To Store: Cooked black bean burgers will keep well in an airtight container in the refrigerator for up to 5 days. Let them cool completely before storing to avoid condensation and sogginess.

To Freeze (Uncooked or Cooked): Place burgers in a single layer on a parchment-lined baking sheet and freeze until solid. Then transfer to a freezer-safe container or zip-top bag, with parchment paper between layers to prevent sticking.

To Reheat: Reheat from the fridge in a skillet over medium heat or in a 350°F oven for 8-10 minutes. For frozen patties, bake at 375°F for about 20-25 minutes, flip.

Nutritional Facts:

Recipe courtesy of 31 Daily.com

Amethyst · June 28, 2026, 1:22pm

Za’atar Baked Onion Rings

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 2 – 3 servings

Ingredients:

1 large sweet onion, cut into 1/2-inch slices and separated into rings
1 cup buttermilk
3/4 cup all-purpose flour
1/2 teaspoon salt
2 eggs
1 cup panko bread crumbs
2 teaspoons za’atar

Dipping Sauce:

3/4 cup Greek yogurt
1 teaspoon za’atar
1 teaspoon lemon juice

Directions:

Preheat oven to 450F. Line the bottom of a roasting pan or cookie sheet with foil. Place a roasting or cooling rack on top, then lightly grease the rack with cooking spray.

Place the onion slices into a 13x9 pan or casserole dish and pour buttermilk over top. Make sure the slices are submerged.

In a large shallow bowl or dish, mix together the flour and salt. In another large shallow bowl, lightly beat the eggs. In a third large shallow bowl, mix together the bread crumbs and za’atar.

Working with one onion slice at a time, drip off the excess buttermilk. Coat in the flour mixture, then the egg, then the breadcrumbs. Place on the roasting rack. Repeat with the remaining onion slices.

Bake for 15 minutes, then flip the onion rings. Bake for another 10-15 minutes or until golden brown. Serve hot with dipping sauce.

For the dipping sauce:

In a large bowl, whisk together the yogurt, za’atar, and lemon juice. Chill for at least 30 minutes before serving.

Notes:

If you’re still unsure about trying za’atar, you can still make these baked onion rings without it.

Use garlic powder, onion powder, or even your favorite dried herbs to season the batter.

Recipe courtesy of Homemade in the Kitchen.com

Amethyst · June 28, 2026, 1:27pm

Grilled Corn on the Cob

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 to 8 servings

Ingredients:

4 to 8 ears of fresh sweet corn
Butter
Sea salt and freshly ground black pepper

Directions:

Husk-on method:

Peel back the corn husks, leaving them attached at the base of each ear of corn. Remove the silks as best you can and close the husks back over the corn cobs. Soak the corn in a large pot of cold water for 10 minutes. This will prevent the husks from burning too much on the grill. Drain and pat dry.

Preheat a grill to medium-high heat. Place the corn on the grill and cook, turning every 3 to 5 minutes, until all sides of the corn are cooked, about 15 minutes. Remove from the grill and tie back the husks to use as a handle. Serve with butter, salt, and pepper.

Husked method:

Shuck the corn and remove the silks.

Preheat a grill or grill pan to medium-high heat. Place the corn on the grill and cook, turning every 3 to 5 minutes, until all sides of the corn are cooked and light char marks form, about 15 minutes. Remove from the grill and serve with butter, salt, and pepper.

Notes:

And one more option…

If you love the look of the grilled corn in the photo, use the husk-off method for cooking corn, but don’t remove the husks!

Instead, tie them back while you’re cooking, and use them as a handle when you eat.

If you try this method, I recommend soaking the corn in cold water for 10 minutes so that the husks don’t burn on the grill. Pat dry before placing the corn on the hot grill grates.

Flavored Butters for Grilled Corn:

A fun way to add extra flavor to this grilled corn recipe is to make a compound butter.

I have four Herb Compound Butter Recipes on the blog, all of which would add an amazing fresh kick to grilled corn! This Garlic Butter would be super tasty and savory too.

Another great option is a quick cilantro lime butter. Make it by mixing 1/4 cup softened unsalted butter with 2 tablespoons finely chopped cilantro, 1/4 teaspoon lime zest, and 1/2 teaspoon sea salt. Use it right away, or roll it into a log, wrap it in parchment paper, and store it in the fridge until you’re ready to eat!

Recipe courtesy of Love and Lemons.com

Amethyst · June 28, 2026, 1:28pm

Garlic Herb Grilled Mushroom Kebabs

Total Time: 30 mins
Yield: 4 servings

Ingredients:

2 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar or red wine vinegar
1 clove garlic, minced
2 teaspoons chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon pepper
10 ounces button or cremini mushrooms, wiped clean with a damp paper towel

Directions:

Combine oil, vinegar, garlic, thyme, salt, and pepper in a shallow dish and whisk to dissolve the salt.

Add the mushrooms to the marinade, and toss to combine. Let marinate 10 minutes, tossing occasionally.

Meanwhile, preheat the grill to high heat.

Thread mushrooms onto metal skewers through the stem and cap.

Grill kebabs, turning often and brushing with the marinade, until the mushrooms are tender, about 10 to 12 minutes.

Notes:

Ingredient Note: The number of mushrooms per serving will vary depending on the size of the mushrooms. For best results, use small mushrooms, and turn the kebabs often to prevent them from cooking too fast.

Tip: The mushrooms can be marinated up to 8 hours ahead. If they let off a lot of juice, just blot them with a clean paper towel before grilling.

Make Ahead: Remove the grilled mushrooms from the skewers and store in a resealable container up to 3 days. Reheat in the microwave about 1 minute per serving, or heat on the stovetop, covered in a saucepan with a little olive oil or broth. Stir often until the mushrooms are hot.

Sherry Vinegar or Red Wine Vinegar:

You can use either Vinegar here; it just depends on your preferences. Red wine vinegar is more versatile and lower in acidity. Sherry vinegar has more of a stronger and smokier flavor. Either vinegar will be delicious with these kebabs, but the sherry vinegar will definitely provide more of a flavor kick.

Expert Tips For Mushroom Kebabs and FAQs:

How can I meal prep these Mushroom Kebabs?

Remove the grilled mushrooms from the skewers and store them in a resealable container for up to 3 days. Reheat in the microwave for about 1 minute per serving, or heat on the stovetop, covered in a saucepan with a little olive oil or broth. Stir often until the mushrooms are hot.

After marinating my mushrooms, they let off a lot of juice. Is that okay?

The mushrooms can be marinated for up to 8 hours, so during the marinating process, they may let off some juice. That’s fine! Just blot them with a clean paper towel before grilling.

How many mushrooms should I put on each skewer?

The number of mushrooms per serving will vary depending on the size of the mushrooms. For best results use evenly sized mushrooms and turn the kebabs often to prevent them from cooking too fast.

Recipe courtesy of Healthy Seasonal Recipes.com