Nov 8, 2023
51 Best Salad Recipes – Love and Lemons

A big, bountiful salad is the best way to celebrate delicious seasonal produce! Here are 51 stunning salad recipes I love to make again and again.

Salad Recipes

Salad recipes are my favorite way to showcase vibrant, in-season produce—fruits and veggies that taste so good on their own that it doesn’t take much to make them into a delicious meal. On cold winter nights, I like to brighten up our table with a colorful mix of root veggies and hearty greens. On beautiful, warm days when I’d rather be outside than in the kitchen, summer salads are the perfect lunch or dinner: they’re simple to toss together, but they’re super flavorful nonetheless.

Whether you want to add more plant-based meals to your diet or are simply looking to change up your salad game, you’ll find tons of inspiration in the salad recipes below. With everything from green salads to pasta salads and more, these recipes are perfect for passing at potlucks, serving as dinner side dishes, and enjoying as full meals on their own.

Green Salad Recipes

Green salads don’t have to be boring, and these recipes are here to prove it! I often make these salad recipes for a healthy lunch, but they’re great cookout and dinner side dishes too.

Green salad recipes

Simple Green Salad
Crunchy roasted almonds and creamy avocado add amazing textural contrast to this simple salad. My zippy lemon vinaigrette ties it all together!

Italian Chopped Salad

Italian Chopped Salad
This chopped salad is so flavorful that even salad skeptics will pile their plates with seconds! The key ingredients? A punchy dressing, pepperoncini, and TWO types of cheese.

Arugula salad recipe

Arugula Salad with Lemon Vinaigrette
Juicy roasted grapes, toasted almonds, and shaved Parm give this simple salad an elevated twist.

Caesar salad

Homemade Caesar Salad
Everything you love about the classic salad—crunchy croutons! crisp romaine! lots of Parmesan cheese!—but with an easier homemade Caesar dressing. Greek yogurt creates its creamy, tangy base.

Roasted Beet Salad recipe

Beet Salad
This beet, apple, and goat cheese salad would be at home on any holiday table. To get ahead, roast the beets and make the balsamic vinaigrette a day or two in advance.

Spring salad with avocado, radishes, and asparagus

Bright Spring Salad
This pink and green salad is practically spring on a plate! I love to serve it alongside a quiche or frittata for Easter or Mother’s Day brunch.

Healthy Taco Salad

Healthy Taco Salad
It’s complete with crispy tortilla strips, savory plant-based taco “meat,” and a zesty cilantro lime dressing. Healthy lunches don’t get tastier than this.

Kale Salad recipe

Kale Salad with Carrot Ginger Dressing
Another great lunch salad! It’s piled high with a rainbow of root veggies, crispy roasted chickpeas, and creamy avocado. A vibrant carrot ginger dressing takes it over the top.

Pasta Salad Recipes

Pasta salads are the ultimate summer picnic food and a great party dish at any time of year. You can make them ahead, and they can double as a side dish for some and a main dish for others. Plus, like all salad recipes, they’re a fantastic showcase for the season’s best produce.

Best salad recipes - Summer Pasta Salad

Easy Pasta Salad
As its name suggests, this pasta salad is a breeze to make. Just whisk together the zippy lemon dressing in a big bowl, add the other ingredients, and toss! You’ll end up with a heavenly combo of fresh and tangy summer flavors.

Tortellini salad

Tortellini Salad
Our kiddo loves this salad, and I think you will too! It’s briny and bright, filled with chewy, cheesy tortellini, pepperoncini, and artichoke hearts.

Orzo salad

Orzo Salad
Love Greek salad? You’ll love this orzo salad too! A tangy Greek dressing coats al dente orzo pasta, tomatoes, cucumbers, olives, feta, and mint.

Best summer salads - pesto pasta salad

Pesto Pasta Salad
Like pesto pasta, but designed to be eaten cold. It’s a filling, refreshing meal on a hot summer day.

Vegan pasta salad reicpe

Creamy Vegan Pasta Salad
This creamy pasta salad recipe isn’t made with mayo. Instead, tahini gives the dressing its delicious rich texture.

Summer couscous salad

Cherry Tomato Couscous Salad
A mix of jammy roasted cherry tomatoes and juicy fresh ones makes this recipe one of my favorite summer salads. With spiced roasted chickpeas, tangy feta, and big pearls of couscous, it’s hearty enough to be a meal on its own.

Sesame soba noodles with avocado, radishes, and mint

Sesame Soba Noodles
Not your average pasta salad! A tangy sesame-ginger dressing coats gooey soba noodles, green veggies, and avocado.

Crowd-Pleasing Slaws

Slaws are typically made with hardy veggies like cabbage, broccoli, or kale, so they hold up well if you dress them in advance. Because of this, they’re some of the best salad recipes to make ahead. Often, their flavor and texture even improve after an hour or two in the fridge!

Creamy Coleslaw

Creamy Coleslaw
The secret to great coleslaw? A great coleslaw dressing! Mine is creamy, tangy, and easy to make with just 5 ingredients.

Vinegar coleslaw

Vinegar Coleslaw
There are two types of people in the world: those who like creamy coleslaw, and those who prefer vinegar coleslaw. If you’re in the second group, you have to try this recipe! My apple cider vinegar dressing makes it deliciously sweet and tangy.

Kohlrabi slaw

Kohlrabi Slaw
Need a simple side dish to round out a meal? You can’t go wrong with this 10-ingredient slaw! Crunchy and refreshing, it comes together in minutes.

Broccoli slaw

Broccoli Slaw
If you like coleslaw, chances are you’ll be a fan of broccoli slaw too. It’s creamy and crunchy, with dried cranberries adding delightful pops of sweet-tart flavor.

Broccoli salad

Best Broccoli Salad
You won’t miss the bacon in this lightened-up twist on classic broccoli salad. Smoky roasted nuts take its place. They’re crunchy, rich, and savory—be sure to make extra for snacking. If you don’t, you’ll devour them all before they make it onto the salad!

Brussels sprouts slaw

Shredded Brussels Sprout Salad
As soon as the temperature starts to dip in the fall, I look forward to making this salad. With just 7 ingredients, it’s a breeze to put together, but it’s still insanely flavorful and fresh.

Tomato Summer Salads

If there’s one veggie (or fruit, if you’re looking to get technical) that’s the star of summer, the tomato is definitely it. Here are some of my favorite summer salad recipes that put tomatoes front and center.

Summer Tomato Salad

Tomato Salad
Made with tomatoes, red onion, vinegar, olive oil, and a quick gremolata, this salad is supremely simple, and that’s why I love it. It really lets the tomatoes shine! Bookmark it for late summer, when tomatoes are at their best.


Got some stale bread on your counter? Don’t let it go to waste! Make this Italian bread salad instead. The bread soaks up the sweet tomato juices and tangy dressing, filling each bite with bold summer flavor.

Greek salad

Greek Salad
Big cubes of feta, juicy tomatoes, olives, herbs, bell peppers, and cucumber tumble together in this stunning summer salad with a homemade Greek salad dressing. You only need 7 ingredients and a few minutes to make it. What are you waiting for?

Tomato summer salads

Spicy Watermelon Tomato Salad
Fresh chiles add some heat to the sweet, juicy mix of tomatoes and watermelon in this recipe.

Farro summer salads

Eggplant & Roasted Tomato Farro Salad
If you’ve never tried roasted tomatoes, you’re missing out! The oven concentrates their flavor, making them intensely sweet and savory. They make this eggplant, arugula, and farro salad a restaurant-worthy summer side dish.

Caprese salad

Classic Caprese Salad
If it ain’t broke, don’t fix it. Check out this recipe to find my best tips for making a classic Caprese summer salad.

Corn Summer Salad Recipes

If tomatoes are #1 in the summer, corn comes in as a close #2. Grilled, boiled, or fresh off the cob, it’s the perfect addition to all sorts of summer salads.

Summer sweet corn salad with avocado and lime

Summer Corn Salad
This fresh corn salad features all my summer favorites: grilled sweet corn, juicy peaches, and lots of fresh basil! To highlight the crisp, fresh ingredients, I toss them with a zesty chile lime dressing.

Mexican corn salad recipe

Mexican Street Corn Salad
Make this salad for your next summer cookout, and the whole bowl will be gone in minutes! The combination of charred sweet corn, creamy mayo, Cotija, and lime is a tough one to beat.

Potato Salad Recipes

It’s taken me a while to get on board with potato salad, but after a few summers spent experimenting with bold dressings and different mix-ins, I’ve become totally hooked. Here are a few of my favorite potato salad recipes.

Classic potato salad

Best Potato Salad
Try this version of classic potato salad, and you’ll never want it any other way. Hard boiled eggs make it extra-creamy, and pickle brine and fresh dill give it an addictive sour flavor. It’s impossible to resist seconds!

Best salad recipes - Vegan Potato Salad

Vegan Potato Salad
Want to take this plant-based green bean, corn, and potato salad over the top? Drizzle it with my vegan sour cream before serving. It offers an amazing rich contrast to the fresh veggies and tender potatoes!

Grilled potatoes with pickled onions, blueberries, and herbs

Grilled Potato Salad with Scallion Vinaigrette
If you’re grilling veggie burgers, make this summer salad right along with them. Topped with a grilled scallion vinaigrette and pickled onions, it’ll steal the show at a summer cookout.

Fruity Summer Salads

Of course, your summer salads should feature seasonal fresh vegetables, but it’d be remiss not to take advantage of fresh fruits too! Stone fruits, berries, and melon are all delicious sweet additions to summer salad recipes.

Watermelon salad

Watermelon Salad with Feta and Mint
Make this ultra-refreshing salad on hot summer days! Creamy avocado, tangy feta, and bright lime accent cool, juicy melon and cucumber. A handful of fresh herbs is the perfect finishing touch.

Mango salad

Mango Salad
Slippery strips of mango curl around crisp bell peppers, spicy jalapeños, and loads of fresh herbs. If you love dishes that contrast sweet and savory flavors, this salad is for you.

Strawberry Caprese

Strawberry Salad
We all love tomatoes and basil, but did you know that strawberries and basil are amazing too? This salad delivers the best of all worlds, with tomatoes AND strawberries AND basil, plus creamy mozzarella, avocado, and toasted pecans. Drizzle it with a syrupy balsamic reduction for an acidic finishing touch.

Summer fruit salad

Summer Fruit Salad
Everyone needs a good fruit salad recipe in their back pocket, and this one’s mine. A citrus-ginger dressing livens up a vibrant mix of summer berries and stone fruits.

Mediterranean chickpea salad recipe

Mediterranean Chickpea Salad
Chopped Medjool dates add a surprising sweet twist to this hearty chickpea salad. Topped with roasted red peppers, grape tomatoes, and creamy goat cheese, it’s a great salad to pack for lunch, but it’s also a guaranteed hit at any gathering.

Grain Salad Recipes

If you’ve never added cooked grains to a salad, now’s the time! They introduce more variety in terms of texture and flavor, not to mention extra fiber and plant-based protein.

Farro salad

Farro Salad
I’ve tried a MILLION farro salad recipes over the years, so trust me when I say that this one’s a keeper. A wonderful fall and winter salad, it’s filled with chewy, nutty farro, sweet apples and dates, bitter greens, crunchy walnuts, and salty pecorino cheese. It’ll wow guests at a dinner party, and it’s also a delicious light lunch.


Ok, if we’re getting technical, tabbouleh is more of an herb salad than a grain salad, but because it has some bulgur wheat in it, I included it in this category nonetheless. Intensely bright and aromatic, it’s just as good on its own as it is stuffed into pita with falafel and hummus.

Best Salad Recipes - Mediterranean Quinoa Salad

Mediterranean Quinoa Salad
This hearty salad goes BIG on flavor! A zingy Italian dressing coats earthy quinoa and punchy add-ins like roasted tomatoes, olives, and feta.

Bean and Lentil Salad Recipes

Beans and lentils can be bland on their own. But toss them into a salad with a zesty dressing and seasonal veggies, and they start to sing. Tip: chill these salads for at least 1 hour before serving to give the flavors a chance to mingle. No bland beans here!

Lentil salads

Lentil Salad
This healthy salad recipe is a lunchtime hero. It holds up brilliantly for several days in the fridge, so you can prep it on the weekend and look forward to fresh, filling lunches all week!

Summer black bean and corn salad

Black Bean and Corn Salad
This zesty, no-cook salad is a such a

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Nov 8, 2023
Roasted Acorn Squash Recipe – Love and Lemons

Learn how to cook acorn squash with this easy recipe! Roasted with olive oil, maple syrup, and herbs, it’s a simple, delicious fall or winter side dish.

Roasted acorn squash

This roasted acorn squash recipe is my favorite way to cook acorn squash. It couldn’t be simpler: just cut the squash in half, scoop out the seeds, and bake it with olive oil, savory herbs, and a drizzle of maple syrup. After roasting, the squash is amazingly tender, with a subtly sweet, nutty flavor. Who says recipes have to be complicated in order to be delicious?!

This roasted squash is an easy side dish for fall weeknights, but it tastes so good that it would fit right in at Thanksgiving dinner too. Whether you’re learning how to cook acorn squash for the first time or just experimenting with a new preparation, I hope you love it as much as I do!

Dark green acorn squash on a cutting board

How to Cook Acorn Squash

This method for how to cook acorn squash is simple! Start by turning the oven to 425°F. While it preheats, cut the squash.

How to Cut Acorn Squash

One of the BEST things about this acorn squash recipe is that it doesn’t require any peeling!

Just rinse each squash with cool water, and pat it dry.

Place it on a cutting board, and use a sharp knife to slice it in half vertically from the stem to the pointed tip.

Squash too hard to cut?

Pierce it several times with a sharp knife.

Microwave it in 1-minute bursts, or roast it whole for about 10 minutes, until it’s soft enough to cut.

Scooping seeds out of acorn squash

Then, use a spoon to remove the seeds and stringy flesh from each squash half.

Drizzling olive oil over squash halves on baking sheet

How to Bake Acorn Squash

Line a large baking sheet with parchment paper.

Place the squash halves cut side up on the baking sheet. (Cut side down works too, but I prefer the slightly firmer texture that you get when you roast it cut side up.)

Drizzle each half with olive oil and maple syrup, and sprinkle it with salt and pepper. Use your hands to rub in the seasonings. Then, sprinkle the squash with chopped fresh sage and rosemary.

Rubbing halves with oil and maple syrup

Bake for 25 to 40 minutes, or until it’s tender and golden brown around the edges. The exact timing will depend on the size and freshness of your squash.

That’s it!

Find the complete recipe with measurements below.

Acorn squash halves with sage on baking sheet

How to Serve Roasted Acorn Squash

This recipe is a delicious fall side dish. Pair it with a simply cooked protein for an easy weeknight dinner, or add it to your Thanksgiving table.

The simple roasted squash is wonderful as is, but if you’d like to dress it up more, feel free! Here are a few topping ideas to get you started:

  • Drizzle the roasted squash with apple cider vinegar dressing.
  • Top it with a pat of butter for extra richness.
  • Sprinkle it with grated Parmesan cheese.
  • Add more fresh herbs—thyme and parsley pair perfectly with roasted squash.
  • Dust the squash with warm spices like cinnamon and nutmeg.
  • Stuff it with whole grains like herbed farro or wild rice.

How do you like to serve this baked squash? Let me know in the comments!


Store leftovers in an airtight container in the refrigerator for up to 4 days.

Roasted acorn squash recipe

More Winter Squash Recipes

Looking for more acorn squash recipes? Try my stuffed acorn squash or acorn squash soup!

You’ll love these other winter squash recipes too:

Roasted Acorn Squash

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Serves 6

This roasted acorn squash recipe is a simple, delicious fall side dish! Maple syrup and fresh herbs fill it with sweet and savory flavor.

  • 3 acorn squash, halved vertically and seeded
  • Extra-virgin olive oil, for drizzling
  • Maple syrup, for drizzling
  • Chopped fresh sage and/or rosemary
  • Sea salt and freshly ground black pepper

Prevent your screen from going dark

  • Preheat the oven to 425°F and line a baking sheet with parchment paper.

  • Place the acorn squash halves on the baking sheet cut side up. Drizzle with olive oil and maple syrup and sprinkle with salt and pepper. Use your hands to coat the squash. Sprinkle the sage and/or rosemary into the center of the squash. Roast until the squash is tender and golden brown around the edges, 25 to 40 minutes depending on the size of your squash.

  • Season to taste and serve. Find additional serving suggestions in the blog post above.

For an easy variation, you can roast the squash in slices instead of halves. Use the same method to season them, but cut the squash halves into 1/2-inch half-moons. Roast them until tender, for 25 to 30 minutes. I like to use this method when I add acorn squash to fall salads like this one.



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Nov 7, 2023
31 Healthy Freezer Meals Recipe

On busy nights, these easy freezer meals will help you get a healthy dinner on the table without a lot of fuss. They include cozy soups, pastas, and more!

Freezer meals

Freezer meals are what I turn to when I want to get a quick, healthy dinner on the table on a busy weeknight. I’m not talking about store-bought frozen dinners, but the soups, stews, and casseroles that I make ahead and freeze myself. Stored and reheated the right way, these freezer meals are just as flavorful as they were on the day they were made. When I have a stash of them on hand, making a delicious, healthy dinner is as simple as heating one up!

Below, you’ll find my favorite freezer meals to make ahead, along with my best tips for storing and reheating them. So pick a recipe, make a big batch of it, and save the leftovers for another day. Trust me, you’ll thank yourself later!

9×13 Freezer Meals

Baked pastas and enchiladas are some of my favorite make-ahead freezer meals. They’re comforting, satisfying, and guaranteed to please, whether I’m warming them for a crowd or just Jack and me.

To freeze these recipes, fully assemble them up to the point of baking. Tightly cover the baking dish and freeze for up to 3 months. When you want to serve them, bake, covered, at 350°F for one hour, or until heated through. Then, if the dish you’re making has a layer of cheese on top, uncover and bake until the cheese is browned and bubbling. So easy!

vegetarian lasagna

Best Vegetarian Lasagna

My philosophy on vegetarian lasagna? The more veggies, the merrier! Roasted mushrooms, fennel, onions, carrots, zucchini, tomatoes, and leeks pack this recipe with exciting textures and flavors.

Cheese enchiladas in a baking dish

Easy Enchiladas

This easy enchilada recipe is one of our family favorites! It features a rich homemade enchilada sauce, black beans, steamed spinach, and lots of melty cheddar cheese. Serve with diced avocado, jalapeños, and a squeeze of lime juice for a crowd-pleasing meal.

Easy baked ziti

Easy Baked Ziti

Dollops of lemony ricotta create a delicious creamy layer in the center of this spinach baked ziti. Garnish it with parsley after baking for a fresh, inviting look.

Stuffed shells

Stuffed Shells

Heads up: the method I use for reheating these stuffed shells is a little different from the one I use for the other recipes in this section. I still fully assemble the shells before freezing, but instead of baking them from frozen, I transfer them to the fridge to thaw overnight, or for at least 10 hours, before I bake them. Then, I bake them, covered, for 30 minutes, or until they’re fully heated through. They come out perfect!

Veggie Burgers, Patties, and Meatballs

The next time you’re cooking veggie burgers or meatballs, double the recipe and freeze half for later! Stash the cooked, cooled patties or balls in a freezer-safe container or Ziploc bag, and freeze for up to 3 months. To reheat, bake them at 400°F for 10-20 minutes, or until fully thawed and heated through.

Easy black bean burger - healthy freezer meals

Easy Black Bean Burger

These easy bean burgers are SO simple to make! They come together in under 30 minutes.



When I find a stray bag of this crispy, herb-flecked falafel in my freezer, I feel like I’ve won the lottery. Serve it with pita, fresh veggies, and hummus or tahini sauce for a fresh, flavorful weeknight dinner.

Veggie burger with avocado, lettuce, and red onion - healthy freezer meals

Best Veggie Burger

Made with meaty mushrooms, walnuts, balsamic vinegar, and soy sauce or tamari, these vegan veggie burgers have an amazing savory flavor.

Vegan meatballs

Best Vegan Meatballs

Serve them over pasta, or stuff them into subs with a handful of arugula and lots of tomato sauce.

Saucy, “Meaty” Freezer Meal Recipes

Have you tried cooking with green jackfruit? With its mild flavor and meaty texture, it’s a great plant-based substitute for pulled pork or shredded chicken. I love to use it to make saucy BBQ sandwiches and spicy vegan tacos, and both fillings freeze perfectly. Transfer them to the fridge to thaw overnight and reheat them on the stove, or defrost them in the microwave. And don’t forget—hamburger buns and tortillas freeze well too. Keep some on hand, and you’ll be able to assemble these recipes in no time!

BBQ jackfruit sandwiches

BBQ Jackfruit Sandwiches

My plant-based version of a pulled pork sandwich. Top it with pickles and a quick cabbage slaw for delicious crunch.

Vegan tacos with mango salsa - healthy freezer meals

Vegan Tacos

Love sweet and spicy flavors together? You HAVE to try this recipe! The easy mango salsa offers a refreshing contrast to the flavorful jerk-spiced taco meat. This recipe is a great one for entertaining—you can keep the jackfruit warm in a slow cooker so that guests can help themselves throughout the night.

Freezer-Friendly Soups and Stews

Soups are the healthy freezer meals I make most often. They’re soothing, warming, and perfect for lunch or dinner. To be honest, almost any soup recipe will freeze well, but to get you started, I’ve shared a few of my favorites below.

To freeze these recipes, allow them to cool completely after cooking. Then, transfer them to airtight containers and freeze. Keep in mind that soup will expand in the freezer, so don’t fill your containers completely. Allow frozen soup to thaw in the fridge before reheating it on the stove, or defrost it in the microwave, stirring every couple of minutes.

Best Lentil Soup

Best Lentil Soup

Coconut milk and curry spices fill this soup with rich, warming flavor.

Cabbage soup - healthy freezer meals

Cabbage Soup

An entire head of cabbage wilts down into this nourishing veggie soup.

Butternut squash soup

Butternut Squash Soup

We have this fan-favorite recipe on repeat throughout the fall and winter. It’s smooth, creamy, and full of sweet, earthy flavor from the squash and fresh herbs.

Black bean soup - make-ahead freezer meals

Black Bean Soup

This 10-ingredient soup is thick and creamy, with a kick of heat from chipotles in adobo. Tame the spice with a dollop of Greek yogurt, vegan sour cream, and/or avocado.

Many-veggie vegetable soup

Many-Veggie Vegetable Soup

This flexible soup recipe is my favorite way to use up whatever veggie odds and ends I have in the fridge. Cauliflower, broccoli, butternut squash, potatoes, or greens… They’d all be delicious in this many-veggie soup.

Corn chowder

Corn Chowder

Every year, I make this recipe with the last of my summer sweet corn. I enjoy one bowl fresh and freeze the rest so that I can savor the taste of summer in the cold months to come.

Tomato soup

Tomato Soup

This comforting classic pairs perfectly with a quick grilled cheese sandwich.

Pot of vegetarian chili - best freezer meals

Easy Vegetarian Chili

On a cold night, this smoky, spicy chili will warm you up from the inside out. It’s fantastic with a side of homemade cornbread or jalapeño cornbread. They both freeze perfectly too!

Cannellini beans and greens - healthy freezer meals

Cannellini Beans and Greens

Served with a slice of crusty bread, these lemony white beans are a nourishing, warming, and satisfying meal.

Instant Pot lentil soup

Instant Pot Lentil Soup

Tip: Freeze this nourishing soup in individual portions so that you can easily reheat it for a healthy lunch.

Black bean chili

Black Bean Chili

This thick, hearty chili is great on its own…but it’s even better with all the fixings! Pile your bowl with Greek yogurt or vegan sour cream, pickled red onions, jalapeños, cilantro, and/or avocado to take it over the top.

More Favorite Freezer Meals

A few more freezer meals to add to your rotation! Find freezing and thawing instructions in each recipe’s description below.

Homemade taquitos - best freezer meals

Homemade Taquitos

Freezer meals have never been more fun! Packed with meaty jackfruit, refried beans, and tangy green chiles, these crispy taquitos are a great addition to any well-stocked freezer. Reheat them from frozen in a 400°F oven for 25 minutes, or until crisp and warmed through.

Easy coconut curry - healthy freezer meals

Coconut Cauliflower Curry

Packed with veggies like cauliflower, butternut squash, peas, and spinach, this aromatic curry is one of our go-to healthy freezer meals. Serve it over cooked white rice or brown rice, which—heads up!—you can also make ahead and store in the freezer.

Butternut squash ravioli

Butternut Squash Ravioli

Making homemade ravioli is a bit of a project, so why not cook once and eat twice? Freeze uncooked ravioli in a single layer on a baking sheet lined with parchment paper for two hours. Then, transfer them to an airtight freezer bag and freeze for up to 3 months. When you’re ready to eat, cook them in a large pot of salted boiling water until they float, for about 6 minutes.

Freezer Meals for Breakfast

Freezer meals aren’t just for dinner! Here are 2 savory breakfast recipes that freeze perfectly for busy mornings.

Breakfast sandwich

Breakfast Sandwich

Kickstart your morning with these healthy freezer breakfast sandwiches! They’re loaded up with eggs, fresh vegetables, and a creamy goat cheese spread. To meal prep them, fully assemble them and wrap them tightly in foil. To reheat one, unwrap the foil and wrap the sandwich in a clean kitchen towel. Microwave for 2 minutes and then let stand for 1 minute. Enjoy with your favorite hot sauce!

Vegan freezer burritos

Vegan Breakfast Burrito

Forget their name—these yummy tofu and veggie burritos would make a great lunch or easy weeknight dinner. To freeze the burritos, fully assemble them and wrap them tightly in foil. Freeze for up to 3 months. Transfer one to the fridge to thaw overnight before zapping it in the microwave to heat it through.

Make-Ahead Components

To me, some of the best freezer “meals” aren’t meals at all. Instead, they’re freezer-friendly components that give you a head start on making a full meal later. Take pasta sauce, pizza dough, and cooked grains. Once you have them on hand, you can easily make a healthy, home-cooked dinner without a lot of fuss.

Basil pesto - best freezer meals

Basil Pesto

Or vegan pesto or kale pesto! Freeze them in ice cube trays so that you can thaw as much or as little as you’d like at a time.

Marinara sauce - healthy freezer meals

Marinara Sauce

Keep marinara handy in your freezer, and you’ll never have to buy the store-bought kind again! To freeze it, allow it to cool completely, transfer it to an airtight container, and freeze for up to 3 months.

Homemade pizza dough

Homemade Pizza Dough

The next time you make homemade pizza, double the dough! Once it rises, freeze half in an airtight container for another night. To use it, allow it to thaw overnight in the fridge. Bring it to room temperature before you stretch it.

Bowl of cooked rice for freezer meal prep


One of my favorite ways to meal prep is to batch-cook and freeze grains like rice, quinoa, and farro. That way, whenever I want to make a side of cilantro lime rice or a healthy grain bowl, I just have to pop the frozen grains in the microwave to thaw. To freeze cooked grains, spread them in an even layer on a parchment-lined baking sheet, and freeze for two hours. After that, you can transfer them to a freezer bag or container without them clumping together.

Cooked black beans in blue pot - healthy freezer meals

Black Beans or Instant Pot Black Beans

Or any home-cooked beans. They all freeze perfectly! They’re more flavorful than their canned counterparts, and once you have them in your freezer, they’re equally convenient. Add them to chili, salads, or soups, or serve them as a side dish.

Freezer Meals: Freezer-Friendly Veggie Soup

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Serves 4

This healthy veggie soup is one of our favorite freezer meals to make ahead!

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, diced
  • Sea salt and fresh black pepper
  • 1 medium carrot, diced
  • 1 small sweet potato, diced
  • ¼ cup dry white wine, optional
  • 1 (14.5-ounce) can diced fire roasted tomatoes
  • 4 garlic cloves, chopped
  • 2 teaspoons dried oregano
  • ¼ teaspoon red pepper flakes, more to taste
  • 4 cups vegetable broth
  • 2 bay leaves
  • 1 cup halved cherry tomatoes
  • 1 cup chopped green beans
  • 1 zucchini, diced
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 2 tablespoons balsamic or white wine vinegar
  • cups chopped kale

Prevent your screen from going dark

  • Heat the oil in a large pot over medium heat. Add the onion, ½ teaspoon salt, and several grinds of pepper, and cook,

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Nov 7, 2023
Roasted Honeynut Squash Recipe – Love and Lemons

Learn how to cook honeynut squash! This newer winter squash variety has an adorable small size and sweet, creamy orange flesh. Try it this fall!

Honeynut squash

Have you tried honeynut squash?! This cute little winter squash has become one of my favorite vegetables to pick up at farmers markets in the fall. I have a soft spot for anything mini, and this squash’s petite size makes it hard for me to resist.

But that’s not the only reason I love it! Honeynut squash has sweet, creamy orange flesh and edible skin. Its small size makes it easy to prepare—you can simply slice it in half, scoop out the seeds, and roast it! No peeling or difficult chopping required.

I’m sharing my go-to method for how to cook honeynut squash below, plus a suggestion for how to serve it. I hope they inspire you to cook this delicious squash this fall.

What is honeynut squash?

Not familiar with honeynut squash? I don’t blame you.

Honeynut is a relatively new type of squash. Developed by Michael Mazourek, a researcher at the Vegetable Breeding Institute at Cornell University, it took off in popularity around 2016. A cross between a butternut squash and a buttercup squash, it looks like a mini butternut with green and orange skin that becomes fully orange when the squash is ripe.

It has dark orange flesh with a concentrated sweet flavor. I like to describe the taste as similar to butternut squash, but even sweeter and creamier. Yum, right?!

Honeynut squash recipe ingredients

How to Cook Honeynut Squash

Roasting is my favorite method for how to cook honeynut squash. It’s so simple, and the squash becomes beautifully caramelized in the hot oven. You can find the complete recipe with measurements at the bottom of this post, but for now, here’s a quick overview of how I do it:

First, prepare the squash. Wash it and pat it dry. Like delicata squash, honeynut squash has thin, edible skin. There’s no need to peel it!

Slice each squash in half lengthwise and use a spoon to scoop out the seeds.

Next, make a quick dressing with olive oil, apple cider vinegar, pure maple syrup, cinnamon, salt, and pepper. The maple and warm cinnamon will bring out the squash’s natural sweetness.

Roasted honeynut squash on a baking sheet

Then, season the squash. Place it on a baking sheet. Drizzle it with half the dressing and sprinkle it with fresh thyme leaves, salt, and pepper. Use your hands to rub the seasonings into the squash.

Finally, roast! Place the squash cut side down and transfer it to a 450°F oven. Roast for 20 to 25 minutes, or until tender and caramelized underneath.

That’s it! Season to taste and serve with more dressing drizzled on top.

Find the complete recipe with measurements below.

Fully assembled side dish with whipped ricotta, walnuts, and herbs

Serving Suggestion

The simple roasted squash is a wonderful side dish on its own. But for special occasions, I like to dress it up a bit more:

  • Spread a layer of whipped ricotta on a serving platter and arrange the roasted squash halves on top.
  • Drizzle them with more dressing and top with toasted walnuts, more thyme leaves, chopped fresh parsley, and red pepper flakes.

Tip: To make the squash even more flavorful, use a sharp knife to score the flesh with a cross-hatch pattern after it roasts. When you drizzle on more dressing, it’ll soak into the inside of the squash.

Where to Buy Honeynut Squash

Ready to try this tasty squash? You can find honeynut squash at farmers markets and some grocery stores from late September through December.

It’s still not as widely available as other types of squash like butternut and acorn, so you can’t get it at every store. Outside the farmers market, I’ve had the best luck finding it at Trader Joe’s!

Roasted honeynut squash recipe

More Favorite Squash Recipes

Honeynut squash isn’t the only delicious type of squash in season! Try one of these winter squash recipes next:

Roasted Honeynut Squash Recipe

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serves 6

Love butternut squash? You might like honeynut squash even more! This mini winter squash variety has super sweet, creamy orange flesh. This easy roasted honeynut squash recipe is my favorite way to prepare it.

Prevent your screen from going dark

  • Preheat the oven to 450°F and line a baking sheet with parchment paper.

  • Use a large sharp knife to cut the squash in half lengthwise. Use a spoon to scoop out the seeds.

  • In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, salt, cinnamon, and several grinds of pepper.

  • Place the squash on the baking sheet. Drizzle with half the oil mixture and sprinkle with the thyme leaves and more salt and pepper. Use your hands to rub the seasonings all over the squash, then place cut side down on the baking sheet.

  • Bake for 20 to 25 minutes, or until very soft and caramelized underneath.

  • Spread a layer of the whipped ricotta on a serving platter and arrange the honeynut squash on top. Drizzle with the remaining oil mixture and top with the walnuts. Garnish with thyme, parsley, and red pepper flakes. Season to taste and serve.

Sources used: Johnny’s Selected Seeds and this article by David Nutt in the Cornell Chronicle

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Nov 7, 2023
31 Easy Plant-Based Recipes – Love and Lemons

These easy plant-based recipes will satisfy any craving! They include vibrant grain bowls, hearty veggie burgers, noodles, sushi, and more.

easy plant based recipes

I’m popping in today to highlight some of my favorite plant-based recipes! If you saw my post over the weekend, you know that I get tons of questions about plant-based eating at this time of year. It makes sense – in the last few years, plant-based diets have gotten a lot of press. They’re said to be better for your health and better for the planet. What’s not to love?

Well, many people don’t know where to start. Sure, they know that they should eat whole grains, veggies, fruits, and legumes. But while these components are nutritious, they don’t add up to delicious, satisfying meals on their own.

That’s where these plant-based recipes come in! They take the building blocks of a plant-based diet – the aforementioned veggies, grains, etc. – and transform them into dishes that are exciting, filling, and fun to eat. Below, you’ll find vibrant grain bowls, hearty veggie burgers, tasty sandwiches, noodles, sushi, and more. Whether you’re a longtime vegan or experimenting with plant-based recipes for the first time, you’re sure to find something you love!

Bowl Plant-Based Recipes

These colorful bowls check all the plant-based boxes! They’ve got protein, they’ve got whole grains, they’ve got veggies. Best of all, they taste fantastic.

buddha bowl

Best Buddha Bowl
Cozy roasted sweet potatoes, chickpeas, and brown rice make this bowl hearty and satisfying. I round it out with massaged kale, radishes, carrots, and cabbage, but all sorts of veggies would work here. Experiment with roasted cauliflower, broccoli, or butternut squash!

Kimchi tempeh bowl - plant-based dinner recipes

Kimchi Brown Rice Bliss Bowls
I could eat this healthy vegan bowl every night of the week! Savory grilled tempeh, kimchi, and peanut sauce pack it with bold flavor.

Adzuki beans brown rice bowl

Adzuki Bean Bowls
No adzuki beans? No problem. This refreshing grain bowl is great with black beans too!

Roasted veggie grain bowl - easy plant based recipes

Roasted Veggie Grain Bowl
There’s a lot to love about this bountiful bowl – roasted veggies, hearty quinoa, and pepitas for crunch. But the best part is the sauce. It’s a super-green, super-yummy kale pesto that you’re going to want to drizzle on everything.

Cauliflower Rice Kimchi Bowls

Cauliflower Rice Kimchi Bowls
Cauliflower rice acts as the base of this grain-free grain bowl. I love to make this recipe when I’m craving a healthy reset. It’s light and fresh, but baked tofu, shiitake mushrooms, and a coconut-ginger-lime sauce make it flavorful and satisfying.

Plant-based grain bowl recipe

Macro Veggie Bowl
When we lived in Austin, I loved eating at a macrobiotic restaurant called Casa de Luz. This recipe is my at-home version of one of their dynamic bowls, complete with steamed veggies, brown rice, sauerkraut, mung beans, and a sunny turmeric-tahini sauce.

Plant-Based Recipes for Burgers and Sandwiches

You don’t need meat to make a hearty burger or a substantial sandwich! These plant-based recipes for burgers and sandwiches are fun, delicious main dishes for dinner or lunch.

Best Veggie Burger

Best Veggie Burger
When I say best, I mean it. This plant-based burger is hearty, savory, smoky, and satisfying. Oh, and it’s grill-able too!

Grilled Portobello Mushroom Burger

Portobello Mushroom Burger
Plant-based recipes don’t get easier than this. Douse portobello mushroom caps in balsamic and tamari, and grill them until they’re juicy and charred. Then, pile them into hamburger buns with all the fixings, and eat!

Falafel - plant based dinner recipes

Crispy Baked Falafel
Take one bite of this crispy baked falafel, and you’ll immediately go back for another. Decked out with pickled onions, tahini sauce, fresh herbs, and veggies, it’s an unbeatable plant-based meal.

Chickpea Salad Sandwich

Chickpea Salad Sandwich
Tahini adds richness to this mayo-free chickpea salad. I like to stuff it into sandwiches with olives for briny flavor and blanched green beans for crunch.

Plant based BLT recipe

Crispy Shiitake BLT, page 171 of The Love & Lemons Cookbook
Crispy shiitake bacon replaces the meat in this plant-based riff on a BLT. Serve it on toasted whole grain bread with a big slather of vegan mayo.

Veggie-Centric Plant-Based Dinner Recipes

But…aren’t plant-based recipes always “veggie-centric?” Ok, yes. But in this category, plants are really at the center of the plate. Slabs of cauliflower become hearty “steaks.” Roasted spaghetti squash replaces pasta. Baked sweet potato transforms into a creamy sauce. Seriously, what can’t vegetables do?

Cauliflower Steak

Cauliflower Steaks with Lemon Salsa Verde, page 145 of Love & Lemons Every Day
I use cauliflower 2 ways in this elegant entree. First, I roast the “steaks.” Then, I blend more cauliflower into a luscious, lemony sauce. Assemble plates with a swoosh of the sauce and a “steak,” and sprinkle bright, briny salsa verde on top!

stuffed acorn squash recipe

Stuffed Acorn Squash
A tempeh and mushroom filling makes this stuffed acorn squash a satisfying main dish. Don’t skip the pomegranate arils on top – they offer a sweet, bursty contrast to the savory filling.

Twice Baked Sweet Potatoes - easy plant based recipes

Twice Baked Sweet Potatoes
How do you make a puffy baked sweet potato even more delicious? Top it with a bright broccoli salad and a to-die-for sauce! Seriously, you’re going to love the sauce here. It’s a creamy, cozy blend of baked sweet potato flesh, cashews, and rosemary. Yum!

Stuffed Poblano Peppers - plant based dinner recipes

Stuffed Poblano Peppers
Tomatillo salsa adds zesty flavor to these super-veggie stuffed peppers. Cauliflower, bell pepper, and spinach round out the rice and bean filling.

Mediterranean stuffed eggplant

Mediterranean Stuffed Eggplant, page 179 of Love & Lemons Every Day
I tested this recipe two ways: grilled and baked. I loved the two versions so much that I included them both in the book. Save the grilled version for the summer, and make the baked one when it’s cold out!

Spaghetti Squash with Chickpeas and Kale - plant based dinner recipes

Spaghetti Squash with Chickpeas and Kale
Sun-dried tomatoes and fresh rosemary add depth to this comforting plant-based recipe. I posted it over 6 years ago, but it’s still one of our most popular recipes. Trust me, you don’t want to miss it!

Noodles and Sushi

I’m obsessed with these plant-based recipes for noodles and sushi, and I think you will be too! Punchy, flavorful sauces make all these dishes satisfying and fun to eat.

Sesame soba noodles

Sesame Soba Noodles
These yummy noodles are one of my favorite plant-based recipes! Feel free to vary the veggies with the seasons. I love snap peas and radishes in the spring, but cucumber, carrots, shaved cabbage, and sautéed mushrooms are great here too.

Plant-based sushi Recipe

Maki Sushi
Roasted shiitake mushrooms add rich flavor to these veggie sushi rolls. They’re fantastic on their own, but they’re even better with carrot-ginger sauce for dipping!

radish noodle bowl

Radish “Noodles” with Cashew-Coconut Sauce, page 161 of Love & Lemons Every Day
Spiralized daikon radishes act as the “noodles” in this veggie-forward bowl. Can’t find multicolored daikon? Don’t worry about it. Use zucchini noodles instead!

peanut noodle bowl

Peanut Noodle Kale Bowls, page 147 of The Love & Lemons Cookbook
Need dinner on the table in under 30 minutes? Make these peanut noodles! If you’re gluten-free, you can still enjoy them. 100% buckwheat soba noodles and brown rice pasta both work perfectly here.

Substantial Salads

Say goodbye to sad salads forever! These bountiful salads are flavorful and filling enough to be meals on their own.

Radish salad - easy plant based recipes

Radish Salad
The next time you get a bunch of radishes with lush greens, don’t toss those tops! Instead, blend them into a lemony pesto, and dollop it over this roasted and raw radish salad.

Rainbow Kale Salad with Carrot Ginger Dressing

Kale Salad with Carrot Ginger Dressing
This energizing salad is one of my go-to plant-based meals. Creamy avocado plays off toasted seeds and crispy roasted chickpeas, dried cranberries add a touch of sweetness, and a brilliant carrot-ginger dressing ties it all together.

Roasted Cauliflower Salad

Roasted Cauliflower Salad
Thanks to French green lentils, briny olives, bright pickled onions, and dried fruit, this salad is bursting with enticing textures and flavors. I love to make it for lunch, but it’s a show-stopping dinner side dish, too!

Plant Based Taco Salad Recipe

Healthy Taco Salad
You won’t find any meat or cheese in this plant-based taco salad, but don’t worry – you won’t miss them one bit! Crispy tortilla strips, shiitake-walnut taco “meat,” and a creamy cilantro lime dressing make it an irresistible weeknight meal.

Hearty Soups and Stews

I saved the best for last! Hearty soups and stews might be my favorite category of plant-based recipes. They’re easy to make without animal products, and they’re soothing and nourishing. You’ll have them on repeat throughout the fall and winter!

Vegan butternut squash soup

Butternut Squash Soup
Fresh sage and rosemary add rich autumnal flavor to this vegan butternut squash soup. On cold nights, there’s nothing I crave more.

vegan broccoli soup

Vegan Broccoli Soup
My dairy-free riff on classic broccoli cheese soup! Its thick, creamy texture comes from blended potato, carrots, and cashews, and fresh dill, apple cider vinegar, and nutritional yeast create its savory, cheesy flavor.

Best Lentil Soup - easy plant based recipes

Best Lentil Soup
This curried lentil soup is one of our weeknight favorites! It’s made with simple ingredients, and it’s easy to make, but it’s still richly flavorful.

Vegetable Curry Recipe

Easy Coconut Curry
Served over rice, this comforting curry is a filling, flavorful, and surprisingly quick meal. It’s everything I want on a weeknight!

Vegetarian Chili Recipe - plant based diet recipes

Easy Vegetarian Chili
How could I make a list of plant-based recipes without including veggie chili?! Top this smoky, spicy stew with creamy avocado and pickled onions for pop.

Vegan tomato basil soup

Tomato Basil Soup
Roasted tomatoes infuse this warming soup with rich, savory flavor. Serve it with toasted baguette, or top it with homemade croutons for crunch!

Cream of Mushroom Soup - easy plant based recipes

Cream of Mushroom Soup
This creamy soup tastes decadent, but it’s secretly healthy. Blended cauliflower – not nuts or dairy – creates its luscious texture.

More Favorite Plant-Based Recipes

Love what you’re seeing here? You’ll find even more plant-based recipes in these posts:

plant based recipes

Plant Based Recipes: Buddha Bowls

Prep Time: 15 minutes

Cook Time: 20 minutes

Serves 4

These buddha bowls are one of our favorite plant based recipes!

  • 1 large sweet potato, cubed
  • Extra-virgin olive oil, for drizzling
  • 1 watermelon radish or 2 red radishes
  • 2 medium carrots
  • 1 cup shredded red cabbage
  • Squeeze of lemon
  • 8 kale leaves, chopped
  • 2 cups cooked brown rice or quinoa
  • 1 cup cooked chickpeas or cooked lentils
  • ¾ cup sauerkraut or other fermented veggie
  • 2 tablespoons sesame seeds or hemp seeds
  • Turmeric Tahini Sauce, for serving
  • Microgreens, optional
  • Sea salt and freshly cracked black pepper

Prevent your screen from going dark

  • Preheat the oven to 400°F and line a large baking sheet with parchment paper.

  • Toss the sweet potatoes with olive oil, salt, and pepper, and spread onto the baking sheet. Roast for 20 minutes, or until golden brown.

  • Thinly slice the radish into rounds (this is best done on a mandoline), and use a vegetable peeler to peel the carrots into ribbons.

  • Toss the radish slices, carrots, and shredded cabbage with a squeeze of lemon. Set aside.

  • Place the kale leaves into a large bowl and toss with a squeeze of lemon and a few pinches of salt. Use your hands to massage the leaves until they become soft and wilted and reduce in the bowl by about half.

  • Assemble individual bowls with the brown rice, chickpeas, kale, carrots, radishes, cabbage, sweet potatoes, sauerkraut, sesame seeds, and microgreens, if using. Season with salt and pepper and serve with the Turmeric Tahini Sauce.

More Details
Nov 7, 2023
Best Peanut Butter Cookies Recipe

The BEST peanut butter cookies! They have soft, chewy middles, crisp edges, and a delicious nutty flavor. The recipe is easy to make with 9 ingredients.

Peanut butter cookies

I’ve made a LOT of peanut butter cookies over the years.

These peanut butter cookies are the best ones yet. They have soft and chewy middles, lightly crisp edges, and a delicious peanut butter flavor. I love that the recipe is easy to make with 9 ingredients, all of which I keep on hand in my pantry. And because I have zero patience when it comes to cookies, I also love that you don’t have chill the dough.

What can I say? When I want homemade peanut butter cookies, I want them ASAP.

So if you need a no-fuss peanut butter cookie recipe to add to your rotation, you’re in the right place. This one is simple and classic. It’s guaranteed to be a hit.

Peanut butter cookies ingredients

Peanut Butter Cookies Ingredients

Here’s what you’ll need to make this easy peanut butter cookie recipe:

  • Peanut butter, of course! Creamy peanut butter, to be exact. This recipe calls for a higher ratio of peanut butter to other ingredients than most peanut butter cookie recipes do. It gives the cookies an amazing peanut butter flavor and a melt-in-your-mouth texture.
  • All-purpose flour – Spoon and level it to avoid packing too much into your measuring cup.
  • Baking soda – It helps the cookies rise.
  • Unsalted butter – Let it soften at room temperature before making the recipe.
  • Brown sugar and granulated sugar – Two sugars are better than one! This combo keeps the cookies soft and chewy in the middle and allows them to spread some…but not too much.
  • An egg – It acts as a binder, perfecting the cookies’ chewy texture.
  • Vanilla extract – For warm depth of flavor.
  • And sea salt – To make all the flavors pop! Add 1/2 teaspoon if you’re using salted peanut butter. Add 3/4 teaspoon if your nut butter is unsalted.

Find the complete recipe with measurements below.

Can I use natural peanut butter?

Yes! I often use natural peanut butter here because it’s the type that I keep on hand. 365 Organic, Thrive Market, and Smucker’s Natural Peanut Butter are my favorite brands.

  • Tip: Make sure that your peanut butter is well-stirred and smooth before making this recipe. Avoid the dry, stiff stuff that you might find at the bottom of a jar.

Feel free to sub processed peanut butter like Jif or Skippy if you prefer.

Peanut butter cookie dough in bowl of stand mixer

How to Make Peanut Butter Cookies

You can find the complete peanut butter cookie recipe with measurements at the bottom of this post. For now, here’s a quick overview of how to make peanut butter cookies:

First, make the dough. In a medium bowl, whisk together the flour, baking soda, and salt.

In the bowl of a stand mixer fitted with the paddle attachment (a handheld electric mixer works too!), cream the butter and sugar. Beat in the peanut butter, egg, and vanilla. The mixture will smell amazing!

Gradually add the dry ingredients to the peanut butter mixture and mix on low speed until just combined.

Cookie dough balls on parchment-lined baking sheet

Next, form the cookies. Scoop slightly heaping tablespoons of the dough, and use your hands to roll it into balls.

Fill a small bowl with 1/2 cup granulated sugar, and roll the dough balls in the sugar.

Recipe Tip

Roll the cookies in sugar. I tested this recipe with and without rolling the cookies in sugar, and the sugary cookies were my favorites every time!

Without it, your fork will stick to the cookies when you decorate them with their signature criss-cross pattern.

It also adds a nice crunch to the outsides of the cookies and brings out their rich peanut butter flavor. Trust me, it’s a total game changer!

Using fork to make cross-hatch pattern on top of homemade peanut butter cookies

Arrange the cookie dough balls on two large baking sheets lined with parchment paper, leaving at least 2 inches between them.

Press down on the tops of the cookies with the tines of a fork to form a cross-hatch pattern.

Finally, bake the cookies. Bake one sheet at a time in a 350°F oven for 10 to 12 minutes. The cookies will be just set around the edges but look underdone in the middle.

  • Tip: The bake time affects the cookies’ texture! Bake 10 minutes for softer cookies and 12 minutes for crispier ones.

Allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

How to Store Peanut Butter Cookies

Store these homemade peanut butter cookies in an airtight container at room temperature for up to 5 days.

Can I freeze peanut butter cookies?

Yes! These cookies freeze perfectly. Seal them in an airtight container or freezer bag and stash them in the freezer for up to 3 months.

Best peanut butter cookies recipe

More Favorite Cookie Recipes

If you love these classic peanut butter cookies, try one of these delicious cookie recipes next:

Peanut Butter Cookies

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Serves 30

These homemade peanut butter cookies practically melt in your mouth! They have soft, chewy middles, lightly crisp edges, and the BEST peanut butter flavor. Made with just 9 ingredients, the recipe is easy and delicious.

  • 1 cup all-purpose flour,

    spooned and leveled

  • ½ teaspoon baking soda
  • ½ teaspoon sea salt*
  • ½ cup unsalted butter, at room temperature
  • ½ cup packed brown sugar
  • ¼ cup granulated sugar, plus ½ cup for rolling
  • 1 cup creamy peanut butter**
  • 1 large egg
  • 1 teaspoon vanilla extract

Prevent your screen from going dark

  • Preheat the oven to 350°F and line two large baking sheets with parchment paper.

  • In a medium bowl, whisk together the flour, baking soda, and salt.

  • In the bowl of a stand mixer, beat the butter, brown sugar, and the ¼ cup granulated sugar until light and fluffy, 2 to 3 minutes. Add the peanut butter, egg, and vanilla and mix until creamy. Gradually add the dry ingredients and mix on low speed until just combined.

  • Scoop slightly heaping tablespoons of the dough, then use your hands to roll it into balls. Place the ½ cup granulated sugar in a small bowl and roll the cookie dough balls in it. Arrange on the prepared baking sheets, leaving at least 2 inches between balls. Press down on the tops of the balls with a fork to form a cross-hatch pattern.

  • Bake, one sheet at a time, for 10 to 12 minutes, 10 minutes for a softer cookie and 12 minutes for a crispier cookie. The cookies will be just set around the edges but still seem underdone in the middle. Allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

  • Store in an airtight container at room temperature for up to 5 days.

*If your peanut butter is unsalted, increase the salt to ¾ teaspoon.
**If using natural peanut butter, make sure it has a smooth, creamy consistency. Avoid the dry, stiff stuff that you might find at the bottom of a jar. If you store your peanut butter in the fridge, let it sit at room temperature for 1 hour before making this recipe.


More Details
Nov 7, 2023
60 Healthy Breakfast Ideas Recipe

Stuck in a breakfast rut? Find over 60 healthy breakfast ideas below! With sweet, savory, easy & make-ahead options, we have something for everyone.

Healthy Breakfast Ideas

And just like that, it’s back-to-school time! I’m lining up the fall recipe calendar, getting ready to test, shoot, and share a slew of new ideas. For us, this season will be busy, and I know that it will be for many of you too. Today, I’m sharing my favorite healthy breakfast ideas to get these jam-packed days off to a great start. You’ll find ones that are perfect for making ahead and taking on the go, ones that are quick & easy to whip up in the morning, and even a few for days when you have a bit more time to linger over breakfast.

Below, I share over 60 healthy breakfast recipes, divided into 11 (yes, 11!) categories: oats, eggs, smoothies, bowls, quick breads, pancakes & waffles, breakfast tacos, breakfast cookies, toast, muffins & scones, and bars & balls. Whether you’re someone who craves something savory or sweet first thing in the morning, or whether you like to enjoy breakfast at home or grab it & go, you’re sure to find some healthy breakfast ideas you love.

Healthy Breakfast Ideas

Healthy Breakfast Oats

Oats are loaded with fiber, so they’re a great healthy breakfast! If you’re like me, though, you might run the risk of getting stuck in an oat rut. In college, I ate plain instant oatmeal every day. After four years, I couldn’t stand the stuff. To avoid oat burnout, make sure to vary your toppings! Any nut butter, fruit, dried fruit, yogurt, nut, seed, or jam is fair game. Change up how you prepare your oats too. Make baked oatmeal or homemade granola, or prep a big batch of overnight oats for quick breakfasts throughout the week. While you’re at it, make a batch of homemade oat milk.

Healthy Breakfast Ideas

Egg Breakfast Recipes

If you’re someone who wants to prioritize protein in your breakfast, egg recipes are a great choice. Breakfast scrambles, omelets, and plain fried eggs can get repetitive, so try one of the recipes below to change things up. Make individual frittatas in muffins tins for a portable breakfast option. On days when you have more time, sit down to a big breakfast casserole or shakshuka with your partner or family.

Smoothie Easy Breakfast Ideas

Healthy Breakfast Smoothies

Smoothies are some of the best breakfast recipes, as they pack a big serving of fruits and veggies into your first meal of the day. Through years of making smoothies, I’ve found that a handful of spinach is almost undetectable, so toss some in to boost the nutrients in a fruit smoothie! Alternatively, blend in a superfood like hemp seeds, nut butter, matcha, or maca powder for an extra healthy kick.

Make your smoothie the night before and store it in the fridge for a grab & go breakfast, or prep individual smoothie packs. Portion out the fruit, veggie, and superfood ingredients for a single smoothie into a container, prepping for as many days as you like at once. Store containers in the freezer, and in the morning, blend a frozen pack with almond milk or juice. Enjoy!

Healthy Breakfast Bowl

Healthy Breakfast Bowls

If you’re looking for some new, out-of-the-box breakfast ideas, a breakfast bowl might be the thing for you. In this category, almost anything goes. When I’m making a savory bowl, I top rice, farro, or cauliflower rice with a soft-boiled egg, vegetables (leftover roasted Brussels sprouts, butternut squash, cauliflower, etc) and a flavorful sauce like pesto or tzatziki. My sweet bowls vary widely. Sometimes I’m in the mood for chia pudding or a smoothie bowl. On other days, I’ll top quinoa with almond milk, cinnamon, and fresh fruit and call it a meal.

Bread Breakfast Ideas

Quick Bread Breakfast Recipes

Moist, comforting, and lightly sweet, quick bread is a delectable breakfast option. In the summer, I almost always have individual slices of zucchini bread in my freezer. In the fall and winter, pumpkin and banana bread take its place. Enjoy a thick slice of your favorite quick bread on its own, or top it with a dollop of Greek yogurt and seasonal fruit for extra staying power.

Healthy Breakfast Ideas

Pancake & Waffle Breakfast Ideas

Pancakes and waffles may not be something you can whip up every morning of the week, but unlike their cousin French toast, these breakfast recipes keep well if you make them ahead and freeze them. So double your weekend batch of pancakes or waffles, and freeze the leftovers for busy mornings! When you’re ready to eat, pop them in the toaster or microwave to thaw.

Healthy Breakfast Tacos

Healthy Breakfast Tacos

After years of living in Austin, breakfast tacos are my favorite healthy breakfast. Most often, I scramble eggs with spinach and top them with avocado or guacamole, tomatillo salsa or cilantro sauce, and pico de gallo, if I have it on hand. Otherwise, I add roasted veggies like sweet potatoes, shiitakes, or cherry tomatoes to my egg filling. I like to prep these ahead of time, so all I have to do in the morning is scramble up a couple of eggs and load everything into tortillas.

Healthy Breakfast Cookies

Healthy Breakfast Cookies

Breakfast cookies are the perfect on-the-go morning treat. Ingredients like flax, oats, nuts, seeds, and even quinoa fill them with protein, healthy fats, and fiber. In addition to the fruit and veggie variations listed below, I love the Banana Bread Breakfast Cookies on page 35 of Love and Lemons Every Day. These breakfast recipes are great ones to make ahead of time and freeze for busy mornings. To thaw, pop them in the microwave for 8-10 seconds, and head out the door!

Toast Breakfast Ideas

Toast Breakfast Ideas

If you’re looking for tried & true easy breakfast ideas, toast is the thing for you! Pop a slice of whole grain bread in the toaster, and load it up with your favorite seasonal toppings. I like to start with a creamy spread and then add a layer of roasted or raw veggies, fruit, and/or fresh herbs. I’m a diehard fan of avocado toast, but hummus, ricotta, and nut butter are good starting points for making delicious toast too.

Healthy Breakfast Ideas

Healthy Breakfast Muffins and Scones

When I was growing up, chocolate chip muffins were a breakfast staple in our house. Muffins are still one of my favorite ways to start the day, but now, I make my morning muffins a bit healthier, using whole grain flour, fruit mix-ins, and natural sweeteners like maple syrup whenever possible. Like other healthy breakfast baked goods, muffins and scones freeze well. I like to keep a frozen stash on hand at all times!

Healthy Breakfast Bars

Bars & Balls Breakfast Ideas

If you’re someone who loves to start your day with a granola bar, try swapping out the packaged kind for ones you make at home. All of these recipes are simple, made with good-for-you ingredients that combine to make delicious, nutritious morning treats. Like baked goods, these bars & balls keep well in the freezer, so prep a batch to have on hand for easy healthy breakfasts and snacks!

Looking for more healthy breakfast ideas?

Check out this list of my favorite brunch recipes. Then, try my favorite strategies for prepping dinner and packing lunch, and check out this post for some great healthy lunch recipes and this one for my favorite vegan recipes!

Healthy Breakfast Ideas: Veggie Breakfast Tacos

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Serves 4

Healthy Breakfast Ideas: Veggie Breakfast Tacos


  • 1 large yellow tomato, diced
  • 3 tablespoons diced red onion
  • 3 tablespoons chopped cilantro
  • ½ to 1 serrano pepper, thinly sliced
  • 1 garlic clove, minced
  • juice from ½ lime
  • ¼ teaspoon sea salt

For the tacos:

  • 1 green pepper, cored, stem removed, and diced
  • 3 scallions, chopped
  • 6 eggs, beaten
  • 2 cups arugula or spinach, chopped
  • extra-virgin olive oil, for drizzling
  • sea salt and freshly ground black pepper
  • 8 tortillas, corn, flour, wheat – whatever you like
  • ¼ cup chopped cilantro, more for garnish
  • 1 avocado, sliced
  • lime wedges

Prevent your screen from going dark

  • Make the Salsa: In a small bowl, combine the tomato, onion, cilantro, serrano, garlic, lime juice and salt. Chill until ready to use.

  • In a small nonstick skillet, heat a drizzle of olive oil over medium heat. Add the green pepper, scallions and a pinch of salt and pepper and sauté until lightly browned, about 5 minutes. Scoop a large spoonful of the salsa into the pepper mixture and stir. Remove from the heat and set aside.

  • Brush a large nonstick stick skillet lightly with olive oil and bring to medium heat. Add the eggs, let them cook for a few seconds and then stir. Add the green pepper mixture to the eggs. Continue to stir and scramble the eggs until just set. Remove from the pan from the heat while the eggs are slightly runny and stir in the arugula and half of the extra cilantro.

  • Assemble the tacos with the egg mixture, a scoop of salsa, the remaining cilantro and a few slices of avocado. Finish with a squeeze of lime and a pinch of salt and pepper, if desired. Garnish with cilantro and serve with lime wedges.


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Nov 7, 2023
43 Best Kitchen Gifts of 2023

Shopping for a home cook? We’re here to help! Explore our guide to the best kitchen gifts. It features ideas like top-rated appliances, knives, and more.

Best Kitchen Gifts: Vitamix Ascent Series blender and Staub cast-iron skillet

If you’re looking for kitchen gifts for the home cooks in your life, you’ve come to the right place!

Below, I’ve rounded up the best kitchen gifts of 2023. They include ideas for everyone on your list: the home baker, the vegetable lover, the cook who’s obsessed with meal prep, that person who lives for their morning coffee, and really anyone who loves cooking.

These kitchen gift ideas range from all-star appliances to handy cooking tools to high-quality food items. Though they vary in size and price point, they’re all great additions to a home kitchen. You can’t go wrong!

The Best Kitchen Gifts of 2023: Our Top Picks

It’s impossible for me to write a kitchen gift guide without including a Vitamix blender. Vitamix makes the best high-speed blenders on the market. They stand the test of time (our editor Phoebe has had hers for almost 10 years!), and they can blend up the creamiest smoothies, sauces, and soups.

I currently own the Vitamix A3500 Ascent Series Smart Blender. This advanced blender has settings for smoothies, hot soups, dips, and frozen desserts. It also has a cleaning function, which makes cleanup a breeze! The 2.2 HP motor can easily puree tough ingredients like nuts—no soaking required.

If you’re looking for kitchen gifts at a more accessible price point, I recommend the Vitamix E310 Explorian blender. It has a 2 HP motor and ten variable speeds to help you refine the texture of whatever you’re blending.

Buy the Vitamix A3500 Ascent Series Smart Blender:

Buy the Vitamix E310 Explorian Blender:

Every home chef needs a good cast-iron skillet, and I can’t recommend this Staub pan enough. It can go seamlessly from the stovetop to the oven, and it conducts heat beautifully.

I use this pan daily for searing and sautéing vegetables, making frittatas and shakshuka, and cooking perfect grilled cheese sandwiches. I love that it doesn’t require any seasoning—the enamel-coated surface is easy to clean with soap and water. This skillet is an investment piece, but it will last a lifetime.

Cooking gifts: Staub Dutch oven and Zwilling knife

A Dutch oven is one of the best cooking gifts because of its versatility. You can use it for making soups, stews, and sauces on the stove or pop it in the oven to bake a loaf of bread!

I love Staub’s 5-quart tall cocotte. The cast-iron material is fantastic at retaining and conducting heat, and it’s coated with enamel, meaning that it’s easy to clean with just soap and water. This Dutch oven also comes in a gorgeous array of colors. I like to serve food straight out of it at the table. The pot looks pretty and keeps everything hot! It’s pricier than some other options, but it will last a lifetime.

We all know a home cook who wants to sharpen or replace their knives. Surprise them with a new chef’s knife as a gift! I’m a huge fan of all of Zwilling’s knives, but I especially love the smaller profile and lighter weight of this 7-inch knife. Compared to a traditional 8-inch chef’s knife, it fits more comfortably in my hand and is easier to maneuver for precise cutting. The white handle and carbon steel blade look striking too.

Do you know an air fryer-curious cook? They’ll love this air fryer toaster oven from the makers of the Instant Pot. It’s the model I own, and I get SO much use out of it. It preheats almost instantly, and it makes French fries, tofu, and veggies like broccoli perfectly crisp in minutes! And it doesn’t just air fry—this countertop oven has functions for baking, roasting, toasting, reheating, and more.

Cooking gifts: Love & Lemons Simple Feel Good Food and Love & Lemons Every Day cookbooks

If you know someone who’s looking for inspiration in the kitchen, my latest cookbook, Love and Lemons Simple Feel Good Food, would be an amazing gift. This New York Times-bestselling book is packed 125+ fresh, delicious recipes. Half the recipes are easy to make with on-hand ingredients, like quick weekday breakfasts, toss-together salads, and sheet pan dinners. The other half are designed for meal prep, like sturdy packable salads, freezer-friendly lasagnas, and make-ahead desserts.

It also includes fun features like these:

  • Mix-and-match recipe charts, like A Guide to Grain Bowls, Shaking Up Shakshuka, and Mix and Match Tahini Cookies
  • 3-in-1 meal plans, where a single grocery list transforms into 3 different meals. Each one centers on a single vegetable or pantry staple. Spoiler: you’ll finally finish a whole head of cabbage!

Some of my favorite recipes from the book are the Freezer Carrot Cake Bars (p. 247), Sweet Potato Paneer Burgers (p. 153), and the Creamy Cauliflower Enchiladas (p. 107). I can’t wait to hear what yours are!

My second cookbook, Love and Lemons Every Day is packed with plant-based recipes for every occasion, from quick weeknight dinners to holiday meals. It also includes handy cooking charts (i.e., how to roast any vegetable, a giant grid of 5-ingredient salad dressings) and resources (like a list of what kitchen tools you actually need) to help readers become more confident and resourceful home cooks.

My first cookbook is the perfect cooking gift for anyone who loves trying new veggies from the farmers market. Organized alphabetically by vegetable, it features simple recipes to help readers make the most of seasonal produce.

Stocking Stuffers for Cooks

Kitchen gift ideas: Stasher bags and Tofuture Tofu Press

These silicone stasher bags are one of my favorite kitchen gifts for cooks cutting back on single-use plastic. I use my set everyday for packing snacks for our kiddo and sealing up partially-squeezed lemons. The best thing about them? They’re easy to clean in the dishwasher!

A tofu press would be a great kitchen gift for the vegan or vegetarian in your life. I tested the best tofu presses earlier this year, and the Tofuture Tofu Press was my favorite. Its compact size makes it easy to store, and with just 3 pieces, it’s super simple to use! After only 20 minutes of pressing, it yields ultra-firm, chewy tofu that’s perfect for grilling, baking, or pan-frying.

Cooking gift ideas: Mini utensils and herb scissors

I LOVE mini kitchen utensils because a) they’re adorable and b) they’re actually super useful! A mini whisk is great for mixing up salad dressings, and a mini spatula is essential for prying the last little bit of mustard or honey out of a tablespoon. This set is only $5! It’s one of the cutest kitchen gifts.

Fresh herbs take any dish to another level, but I’ll be the first to admit that chopping them can get tedious. Enter: these herb cutter scissors! Equipped with 5 pairs of rust-resistant stainless steel blades, they allow you to cut herbs, dried chiles, and more quickly and efficiently. They come with a small cleaning brush and blade cover for safe storage.

Kitchen gifts: Coarse grater and Magnetic storage clips

Know a cook who’s short on storage space? This OXO grater is a great alternative to a traditional box grater because it’s easy to stash in a drawer. Its non-slip foot keeps it sturdy during grating. The large holes are the perfect size for grating cheese, butter, and vegetables.

Chip clips have never been cuter! We all know it’s easy to lose little kitchen gadgets (just me?), so I love that these are magnetic. When I’m not using them, I stick them to my fridge.

Surprise a tea lover with this high-quality matcha powder from Ippodo! I tested the best matcha powders earlier this year, and the Ippodo Ummon matcha stood out from the rest. It has a deep, earthy flavor with only a hint of bitterness. Rich in antioxidants, it’s wonderful in matcha lattes, iced matcha, and traditional matcha tea.

Matcha drinkers will love this 3-piece bamboo set. It includes a bamboo whisk, also called a chasen; a traditional scoop, or chashaku; and tea spoon ideal for making frothy, lump-free matcha. Gift it on its own or with the matcha powder above!


Kitchen gifts: Seed + Mill Tahini and Brightland Olive Oil


I’m not kidding when I say that Seed + Mill makes THE BEST TAHINI. Creamy, nutty, and not at all bitter, it’s so delicious that I like to eat spoonfuls straight from the jar. Of course, it’s also wonderful for making recipes like tahini sauce, tahini dressing, hummus, and baba ganoush. The sesame lover in your life will devour this kitchen gift.

Quality olive oil is one of the best kitchen gifts for foodies. This year, I’ll be gifting the Brightland Olive Oil two-pack, which includes the Awake oil for cooking and a smoother Alive oil that is best for drizzling on bread or veggies. Brightland uses olives grown on small family farms in California that are cold-pressed for freshness and flavor. Their products are a cut above the average olive oil from the grocery store.

You know that friend who likes all things spicy? They’ll love this chili crisp! It adds crispy texture and spicy, savory flavor to veggie ramen, eggs, and more. Why not grab a jar for yourself while you’re at it?

Cooking Gifts for Vegetable Lovers

Best kitchen gifts: Mandolin slicer and OXO Salad Spinner

A mandolin slicer is a must-have cooking tool for any veggie lover. It quickly cuts vegetables into consistent slices, which come in handy for salads, pickles, gratins, and more. I’ve had this Benriner model for years. I love the non-skid base, easily adjustable blades, and user-friendly safety guard.

No more soggy salads! This OXO salad spinner is a game changer for cooks who like working with fresh herbs and leafy greens. The user-friendly hand pump design allows you to quickly dry them (it takes less than 30 seconds!) with minimal effort. Bonus: a storage lock holds the pump flush with the lid, making this kitchen gadget easy to stack and store.


Cooking gifts: Vitamix Immersion blender and Our Place pan

I was an immersion blender skeptic until I tried this immersion blender. The 625-watt motor blends soups and sauces to smooth and creamy perfection, and the unique bell guard protects pots and pans from scratches. The blender has 5 variable speeds and a convenient long cord. If you know a home cook who can’t get enough butternut squash soup, the Vitamix immersion blender is the kitchen gift for them.

The Our Place Always Pan isn’t just cute—it’s highly functional too. It has a stainless steel handle and lightweight recycled aluminum body, and the nonstick ceramic coating is free of toxins like PTFEs, PFOAs, PFAS, and lead. The deep lidded skillet is oven-safe and comes with a removable steamer basket, so it’s good for more than just sautéing. Use it for frying, boiling, braising, searing, and more! A vegetable lover won’t find a more versatile piece of cookware for their kitchen.

Ceramic oil pour bottle and wooden salad tongs

Have you ever accidentally dumped WAY too much oil onto a tray of roasted vegetables? Same! I love this oil pour bottle from Figmint because it helps me not do that. The tapered stainless steel spout controls the flow of oil, making it easy to drizzle just the right amount over a salad, veggies, or bread. It looks super cute on the countertop too!

Every vegetable lover needs a good set of salad tongs! These Figmint serving spoons are made of gorgeous acacia wood. At just $10, they’re one of the most beautiful and affordable kitchen gifts.

You don’t need a full set of knives for chopping vegetables! The two knives in this Miyabi knife set—a 6-inch chef’s knife and a 3.5-inch paring knife—are the ones I reach for most often. With ice-hardened blades and scalpel-like sharpness, these knives would be one of the best kitchen gifts for a veggie-loving home chef.

Veg-table is bestselling author Nik Sharma’s latest cookbook, and it’s a must-have for home chefs who want to take their understanding of vegetables to the next level. Sharma digs into the origins and biology of more than 50 vegetables and shares over 100 flavorful recipes using them. Sharma is known for his science-based approach to cooking. If you’re a fan of Serious Eats (where Sharma is a columnist), you’ll love this book.

Hetty McKinnon is one of my biggest inspirations. Her compelling

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Nov 7, 2023
Perfect Baked Potato Recipe – Love and Lemons

A perfect baked potato has crispy skin and fluffy insides. My method for how to bake a potato works every time, so load up your spuds, and dig in!

Baked Potato

A perfect baked potato is hard to beat. The outside is brown and crisp, coated in a crust of sea salt. Pierce the skin, and your fork gives way to a soft, fluffy interior. It might be hard to resist eating the whole thing straight out of the oven, but if you take the time to top it with a pat of butter or a dollop of (cashew) sour cream, you won’t be able to deny that it was worth the wait.

Reading this, you might be surprised to learn that until recently, I wasn’t a baked potato fan. I thought they were bland on their own. Whenever I had them at restaurants or at home as a kid, the toppings were always the main attraction. The potatoes themselves would be shriveled and soft, meager vessels for sour cream, cheddar cheese, and bacon.

But this salt-crusted baked potato recipe changed everything for me. In it, the potato becomes the main event. Don’t get me wrong, a little butter or sour cream goes a long way here, but the potatoes come out of the oven with perfectly crispy, flavorful skins and creamy, piping hot interiors that taste delicious as they are. Serve them as a hearty side dish, or load them up and call them dinner. You’ll love them either way!

Baked potato recipe

How to Bake a Potato

I like to use russet potatoes here, as their skin really puffs up and becomes crisp in the oven. Along with the potatoes, you’ll just need olive oil and salt to make this baked potato recipe. Once you’ve assembled your ingredients, follow these easy steps:

First, preheat the oven to 425, and line a baking sheet with parchment paper.

How to bake a potato

While the oven preheats, prep the potatoes. Scrub the potatoes well and pat them dry with a kitchen towel. Then, poke the potatoes with a fork a few times to create small holes across their surfaces.

Next, season the potatoes. Place them on the baking sheet and rub them all over with olive oil. Sprinkle them liberally with sea or kosher salt, and transfer them to the hot oven to bake.

How to bake a potato

Bake for 45 to 60 minutes, until the skins are crisp and puffy and you can easily pierce the potatoes with a fork. Use oven mitts to remove the hot baking sheet from the oven.

Finally, dig in! Allow the potatoes cool for a few minutes before slicing them open, fluffing up their insides, and topping them with your favorite fixings. I like cashew sour cream, tempeh bacon, chives, and salt and pepper!

Oven baked potato recipe

Baked Potato Recipe Tips

  • Skip the foil! The key to making a good baked potato is getting really crispy skin. If you wrap the potatoes in foil, the potato skins will shrivel and soften in the oven. For the best results, leave the potatoes unwrapped.
  • Don’t skimp on the salt. Are you someone who likes to eat potato skins? If you make this baked potato recipe, you will be! Coating the spuds in salt makes the skins extra-crispy and flavorful. Plus, with a bit of the salty skin in each bite, you won’t need to worry about seasoning the potato flesh as you eat.
  • Know that the cooking time will vary. In the recipe below, I say to bake your potatoes for 45 to 60 minutes. This is a wide range, but I list it for a reason. The cooking time will vary depending on the size of the potatoes. Be ready to take them out of the oven when they’re fork-tender and their skin is crisp. The baking time will be longer for larger potatoes and shorter for small ones.

Bacon bits on a baking sheet

Oven Baked Potato Serving Suggestions

You can’t go wrong by serving this oven baked potato recipe with a pat of butter, salt, and pepper, but a few well-chosen toppings can really take it to the next level. I love mine with cashew sour cream, tempeh bacon, and chives, but regular sour cream, “cheese sauce,” Greek yogurt, or cheddar cheese would also be delicious.

Enjoy this baked potato recipe as a meal on its own, or pair it with your favorite protein. It would also be yummy with a hearty salad like my Caesar salad, broccoli salad, or kale salad, or with roasted broccoli, cauliflower, or Brussels sprouts.

Loaded baked potato

More Favorite Potato Recipes

If you loved learning how to bake a potato, try one of these favorite potato recipes next!

Perfect Baked Potato

Serves 4

Bake a potato perfectly every time! With the olive oil & sea salt coating, it’ll come out of the oven with crispy skin and fluffy insides that are delicious with your favorite toppings.

Prevent your screen from going dark

  • Preheat the oven to 425°F and line a baking sheet with parchment paper.
  • Use a fork to poke a few holes into the potatoes. Place on the baking sheet, rub with olive oil, and sprinkle liberally with sea salt all over. Bake 45 to 60 minutes, or until the potato is fork-tender and the skin is crisp.

  • Slice open each potato, fluff the insides, and serve with desired toppings.


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Nov 7, 2023
Green Bean Casserole Recipe – Love and Lemons

This green bean casserole recipe is an updated take on the classic dish. It’s made from scratch with fresh green beans and a creamy mushroom sauce.

Green bean casserole

Green bean casserole is always on my family’s Thanksgiving menu, right alongside the mashed potatoes, stuffing, and cranberry sauce. We, like many folks, made the version with Campbell’s cream of mushroom soup, French fried onions, and canned green beans for years…until I set myself the task of making a homemade green bean casserole from scratch.

Let me introduce you to the results: this green bean casserole recipe. It stars fresh green beans, crispy baked onions, and a rich and creamy mushroom sauce that blows the canned soup out of the water. Once I tried it, I couldn’t go back to the Campbell’s version, and I don’t think you’ll be able to either. This green bean casserole recipe is fresh, colorful, and packed with savory flavor. Add it to your holiday table this year, and it’s guaranteed to be a hit.

Green bean casserole recipe ingredients

Green Bean Casserole Ingredients

Here’s what you’ll need to make this green bean casserole recipe:

  • Fresh green beans, of course! I like haricots verts best here, but any fresh green beans will do. In a pinch, frozen green beans are a fine substitute.
  • Cremini mushrooms – For the creamy homemade mushroom sauce. Swap in white button mushrooms if you prefer!
  • Tamari or soy sauce – It brings out the mushrooms’ umami flavor.
  • Garlic and thyme – They add fresh, savory flavor to the sauce.
  • Dijon mustard – It makes the sauce taste nice and tangy.
  • Milk (any kind!) and Parmesan cheese – They give the mushroom sauce its creamy texture. The Parmesan adds rich, nutty flavor too!
  • All-purpose flour – It thickens the mushroom sauce and helps the onions crisp up in the oven.
  • Yellow onions – You’ll thinly slice them for the crispy onion topping.
  • Panko breadcrumbs – They work with the flour to make the onions crispy.
  • Extra-virgin olive oil – It adds richness to the sauce and helps the onions crisp up as they bake.
  • And salt and pepper – To make all the flavors pop!

Find the complete recipe with measurements below.

Hands tossing onions in a bowl

How to Make Green Bean Casserole

This green bean casserole recipe has three components: the crispy onions, the green beans, and the mushroom sauce. You can find the complete recipe with measurements at the bottom of this post, but for now, here’s an overview of how it goes:

Start with the onions. Thinly slice the onions and toss them with olive oil, flour, salt, and panko. Spread them in an even layer on two large baking sheets and roast until they’re golden brown and beginning to crisp up, tossing them every 10 minutes.

  • Variation: Short on time? Streamline this recipe by using store-bought French fried onions instead of these crispy baked ones.

Onions on a baking sheet

Then, blanch the green beans. Bring a large pot of salted water to a boil and add the green beans. Cook for 4 minutes, stirring occasionally, until the beans are crisp-tender and vibrant green. Drain them, and transfer them to a large bowl of ice water to stop the cooking process. After they’ve cooled, spread them on a kitchen towel to dry.

Green beans in a colander

Next, make the sauce. Sauté the mushrooms until they’re soft, and stir in tamari, garlic, and thyme for flavor. Sprinkle in some flour, and add milk and Dijon mustard. Simmer until thickened, around 20 minutes. Then, stir in Parmesan cheese and black pepper.

Creamy mushroom sauce in a skillet

Finally, assemble and bake! Cover the bottom of a greased baking dish with a thin layer of the sauce. Pile in the tender green beans, and spread the rest of the sauce on top. Sprinkle with the crispy onions, and bake, covered, for 10 minutes. Uncover the baking dish, and bake for 10 minutes more.


How to make green bean casserole

Best Green Bean Casserole Recipe Tips

  • Look for haricots verts. Any type of fresh green beans will work in this recipe, but we had the best results with thin haricots verts. They’re slimmer than regular green beans, which helps them integrate with the sauce and onion topping. Plus, they have a delicious snappy texture!
  • Watch the onions as they cook, and rotate the pans. When you toss the onions every 10 minutes as they cook, rotate their baking sheets. This will help ensure even cooking—you don’t want one pan to burn before the other gets crispy! Watch them closely near the end of the cooking time, as they can quickly go from just right to burned.
  • Or use store-bought French fried onions. Want to streamline this recipe? Replace the crispy baked onions with 1 1/2 cups French fried onions.
  • Make sure your green beans are dry. No one likes a watery green bean casserole, so make sure to dry the green beans thoroughly after you blanch them!

Crispy onions on a baking sheet

Can you make green bean casserole ahead of time?

Yes! You can make this green bean casserole recipe up to a day in advance. Here’s how:

  1. Bake the crispy onions, and store them at room temperature.
  2. Blanch the green beans.
  3. Make the mushroom cream sauce.
  4. Assemble the casserole with the sauce and green beans. Cover tightly and store in the refrigerator until just before serving.
  5.  When you’re ready to bake, uncover the casserole and add the crispy onions. Bake the casserole according to the recipe until it’s heated through.


This green bean casserole recipe is best on the day it’s made, but leftovers keep well for up to 2 days. Store them in an airtight container in the fridge, and reheat in the microwave or a 350°F oven.

Best green bean casserole recipe

More Favorite Thanksgiving Recipes

If you love this green bean casserole recipe, try one of these Thanksgiving side dishes next:

Green Bean Casserole

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Serves 8

This green bean casserole recipe is an updated twist on the classic holiday side dish. Made with fresh green beans and a creamy homemade mushroom sauce, it’s healthy and delicious. I like to top it with crispy baked onions (see the notes below!), but store-bought French fried onions work here too.

Prevent your screen from going dark

  • Preheat the oven to 400°F. Lightly grease a 9×13-inch baking dish.

  • Bring a large pot of salted water to a boil and set a large bowl of ice water nearby. Drop the green beans into the boiling water and blanch for 4 minutes. Drain, and immediately immerse in the ice water to stop the cooking process. Drain, and transfer to a towel to dry.

  • Heat the olive oil in a large skillet, add the mushrooms, and cook until soft, 8 to 10 minutes. Stir in the tamari, garlic, and thyme. Sprinkle the flour over the mushrooms and stir again. Add the milk and mustard and stir to combine. Simmer until thickened, whisking often, 15 to 20 minutes. Stir in the Parmesan cheese and pepper.

  • Spread ⅓ of the sauce into the baking dish. Layer with green beans and top with the remaining sauce. Sprinkle the onions on top and bake, covered, for 10 minutes. Uncover and bake 10 more minutes. If the onions start to brown too much, cover the dish for the remainder of the baking time. Garnish with sprinkles of Parmesan, if desired. Serve hot.

For the Crispy Baked Onions: Preheat the oven to 450°F. Line 2 large baking sheets with parchment paper.
Thinly slice 2 medium yellow onions. In a large bowl, toss the onions with 4 teaspoons olive oil, 1/2 cup all-purpose flour, 2 tablespoons panko bread crumbs, and 1/2 teaspoon sea salt. Spread evenly onto the baking sheets and bake for 25 to 35 minutes, tossing every 10 minutes (rotating the pans in the oven as necessary), until lightly browned and crispy. Store at room temperature until you’re ready to assemble the casserole.
For vegan green bean casserole: Omit the cheese and add a few extra pinches of salt to the mushroom sauce.


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