Garlickly Greens Galette from Edible Baja Arizona: My new favorite way to eat a ton (I’m talking six cups here, guys) of greens? Sautée them with tons of garlic and stuff them into a buttery, flaky pastry crust. Oh, and let’s not forget about the perfectly-fried egg on top.
Image credit: Shelby Thompson.
Orecchiette With Tomato Sauce and Kale fron NYT Cooking: This pasta dish is one of those perfect weeknight meals. It’s quick, healthy, and absolutely delicious. When I made it last week, I topped each bowl with a healthy handful of homemade parmesan breadcrumbs for some extra crunch.
Image credit: Andrew Scrivani.
Crispy Potato Nachos from Edible Baja Arizona: Here’s a completely genius and nontraditional way to get more veggies into your loaded nachos: Replace the tortilla chips with crispy pan-fried potatoes! This plant-based recipe is full of sweet bell peppers, creamy beans, spicy pico de gallo, and an ultra creamy cashew sauce.
Image credit: Jackie Alpers.
A Summer Panzanella from The First Mess: “Panzanella” is a fancy term for bread salad (yes, life is that good). This summer panzanella, which I plan to make for as long as I can get fresh tomaotes, basil, and peaches, might just be the best bread salad in existence.
Image credit: Laura Wright.
Thai Green Curry with Spring Vegetables from Cookie and Kate: I have all of the ingredients for this Thai green curry in my kitchen right now, and I absolutely cannot wait to make it. A bowl of sauce-ladden veggies over fluffy rice is my thing, and trust me: It’s your thing, too.