I’m on vacation in California, making fish tacos with homeade roasted tomatillo salsa and mango-strawberry margaritas. Yum!
I love salads that are packed with colorful fresh fruit or vegetables, but easy to make ahead and keep in the fridge. They’re handy for events or just when you want to make them to eat for several days. These salads, Tropical Fruit with Honey-Mint Dressing and Black Bean Corn Salad with Cilantro Lime Dressing,…
This unusual, colorful dish is one you can mix up in 10-15 minutes (depending on how fast you chop an onion). If you keep canned coconut milk and pineapple on hand, this is also an easy pantry dish, though it does taste extra special with fresh pineapple.
A deliciously tangy chickpea curry that’s easy to make with canned ingredients and tastes great hot or cold.
One of my top favorite curries that’s got lots of rich veggies and tastes even better when made ahead – cooking the eggplant in the oven brings out a lot of flavor with little bother.
Our family favorite coffee cake with layers of cinnamon and pecans in a rich brown sugar streusel
A bright red punch made like iced tea with lots of great spices and an optional gruesome garnish
A beautiful aromatic dry curry with bright, fresh colors and flavors that go well with a wide variety of dishes.
A favorite veggie curry with surprisingly complex flavors for such simple ingredients.
A great end-of-summer dish with a rich sauce full of fresh tomatoes – it will only taste better if you happen to make it ahead or have leftovers!
On the principle that many curries taste better the next day anyway, the Indian menu we served this weekend was composed primarily of dishes we made ahead.
This dish is creamy, flavorful, and colorful – a great fall comfort food. It’s easy to adapt with different vegetables and vary the spice level to match your taste. Plus it’s cheap!
A spicy lentil stew flavored with Italian sausage and rich with veggies – easy to do as a make-ahead recipe in a crock-pot if you want less fuss.
Flavorful, colorful, easy to make – easy to see why it’s a family favorite. A Spanish sofrito of tomatoes, peppers and onions are baked with the chicken & rice to make an easy one-dish meal that also freezes well.
My family’s favorite make-ahead summer chicken recipe, it uses a handful of fresh herbs from the garden with a few lemons for amazing flavor that doesn’t require heating up the kitchen at all. Plus it all goes into a ziplock bag for minimal dishes!
With garden chives in the spring or summer, this is one of our favorite go-to quick dinner options, though we have been known to serve it for breakfast too.
Want to use up leftover Easter candy? Want to melt and mash and then eat something light and crunchy? Here you go!
