What are pizza beans? They’re hearty white beans that taste like pizza, of course, simmered in a marinara-like sauce and topped with bubbling mozzarella cheese. Deb came up with the concept, and I’m a huge fan.

Today, I’m sharing my spin with canned beans, optional spinach, and a rich tomato paste-based sauce that tastes like it’s been simmering on the stove for hours. It’s cheesy and satisfying like baked ziti, but more wholesome and easier to make.

These pizza beans are so good and simple that this dish kinda feels like cheating. It’s an easy weeknight meal for cooler days. I bet you already have the ingredients in your pantry!

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Are you familiar with socca? If not, please let me introduce you! It’s basically a rich, savory and salted chickpea flour pancake cooked in piping hot olive oil. The edges are crispy and chewy, the insides are flaky and tender, and the bottom is lacy and golden. It is just so good. You’ll have to try it.

Socca is a street food popular in Nice, France, with origins dating back centuries (it’s closely related to Italian farinata). I had the chance to try the real deal on our honeymoon, and I’m obsessed with this homemade version.

To make socca, you’ll need a bag of chickpea flour (I like to use Bob’s Red Mill, which is available in well-stocked grocery stores). You probably have the remaining ingredients already—olive oil, water, salt, pepper and cumin. That’s it! You’ll find step-by-step photos and a brief cooking video below, followed by the recipe.

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I’ve been pining for a springy way to combine leeks and lentils in an unfussy, one-pot, weeknight-friendly meal but would get stuck on one thing: how annoying leeks are — and I say this from a place of adoration! I think leeks are one of the most stunning vegetables, an ombre of chromatic ringlets from buttery yellow to pea green and back to a pale shade of lima. They look exactly like spring (even though it’s climatically July outside but will be March again next week), and taste even better: Oniony but not harsh and silky, wonderful, and a little sweet when braised. They should be everywhere, but first we need to address the fact that if you go to the store or market for a bundle of leeks right now, you have no idea how much leek you’re getting.

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Friends, welcome to a land where you can float on strawberry dream clouds all day long. This chia pudding is next-level but still ultra simple (5 ingredients!). Just blend strawberries into your favorite milk, sweeten to taste, add chia seeds, and chilllllll.

The result is a heavenly, fiber-rich snack or breakfast that tastes just like strawberries and cream but more sophisticated — mmmmmm. Let us show you how it’s done!

Strawberries & Cream Chia Pudding from Minimalist Baker →

Palak paneer is my favorite dish to order at Indian restaurants, and I’m excited to offer my homemade version to you! Palak paneer features tender cubes of paneer cheese in a well-seasoned, silky, spinach gravy. Palak literally means spinach, and this vibrant green dish is fully loaded. It’s vegetarian comfort food at its finest.

Palak paneer hails from the Punjab region in Northern India. I hope to visit India someday, but until then, I’m basing my version on the various Indian restaurants I frequent. I wanted to learn how to make my own palak paneer with organic spinach when I was expecting our son, since spinach is unfortunately higher in pesticide residues by weight than any other type of produce.

I made this dish over and over (no less than six times, to be exact) to ensure that the recipe offers maximum flavor while being streamlined from start to finish. Now you can make palak paneer for dinner any time you crave it. This recipe is ready in about 45 minutes!

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How fun are these Easter bird’s nests? This recipe uses sliced almonds and roasted pistachios instead of chow mein noodles, so these candies are a more wholesome treat than many other options. They taste similar to Bark Thins, if you’ve tried their nutty options. Add a sprinkle of crushed green pistachio and flaky salt for extra flavor and a more realistic nest look!

These gourmet nests are easy to make. Once you’ve gathered your ingredients, you can make a dozen in under 20 minutes (including 10 minutes in the refrigerator). I know these nests will become a tradition at our Easter brunch.

I love making nostalgic treats like these with our four-year-old. She’s always eager to stir, scoop, and lick the spoon, of course. (Parents, I’ve just learned that mini eggs are a choking hazard for kids ages four and younger, so these nests are a better option for bigger kids.)

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I don’t always love blue cheese, but I love this blue cheese dressing. It’s a great introduction to blue cheese if you’ve been hesitant to try it, and a guaranteed winner if you love it. You can use mild cheese, as I prefer, or a more intense blue cheese for a bolder dressing.

This blue cheese dressing recipe is creamy but not too heavy, nicely tangy, and tastes like the best restaurant versions, thanks to the fresh chives and garlic. It’s similar to my Easy Blue Cheese Dip, but ready to drizzle over greens.

Salads are my specialty, and my collection of dressings was incomplete without this classic. It’s so much better than store-bought!

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I was in Paris* last week — no, I cannot believe I get to utter sentences like that so casually, either, pinch me — and it was really, truly, and surprisingly spring. The magnolia trees at the Jardin du Palais Royal supplied us with a lace curtain of fluttering pink shadows, the daffodils and hyacinth were popping up from the ground like they’d missed us, and everyone was outside and stayed out until after midnight and this energy climbed inside me, evicted all of the seasonal malaise (turned out I was just cold!), and I did my best to bring all of this warmth and joy back to NYC with me. And despite the fact that my grouchy (sorry, “weathered”) friends tried to warn me that we were experiencing a “false spring” and “don’t fall for it,” la la la, I said, it is spring in my heart now — and in my kitchen, and busted out a warm weather salad. Which is to say: I’m sorry, this sudden cold spell might be my fault.

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If you’ve enjoyed the egg bites at Starbucks, here’s how to make them at home! These egg bites have become a staple recipe in my kitchen. Sure, they’re not the prettiest egg recipe, but they’re wonderfully flavorful and silky tender. They’re a protein-rich snack or ready-made breakfast to keep in your refrigerator (they freeze and defrost well, too).

These egg bites are a fun cooking project with a few twists along the way. I was surprised to find cottage cheese in Starbucks’ ingredient list. It’s the secret ingredient that offers a lovely tang and extra protein. Once blended, the lumpy texture disappears, which explains why I’d never guess it was there.

Instead of Starbucks’ sous vide cooking method, we’ll bake the muffin tray on a rimmed baking sheet filled with a small amount of hot water. The steam from the water bath gives these bites a luscious, smooth texture. Without it, the eggs would brown at the bottom and taste more like frittata muffins. It’s a small detail that makes a big difference!

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If you love our Sweet Potato Chickpea Tacos, get ready for another FAVE! Meet: the Vegan Sweet Potato Chickpea TACO SALAD! It’s got fresh kale + romaine, crunchy tortilla chips, smoky roasted chickpeas + sweet potatoes, and a creamy jalapeño dressing. 

The result? BIG flavor, lots of textures, and ready in just 30 minutes (hello, weeknight ease with weekend flavor)! Let’s make this satisfying, flavorful, plant-based dinner!

A little multi-tasking and some speedy knife skills are the tricks to keeping this a 30-minute meal!

Vegan Sweet Potato Chickpea Taco Salad from Minimalist Baker →

Move over, Ranch, there’s a new creamy dressing in town that’s stealing our hearts! This cheesy jalapeño cashew dressing is our new go-to for salads, wraps, and dipping veggies. It’s savory and creamy and has a subtly spicy kick!

Bonus? It comes together in just 5 minutes with 9 simple ingredients. Grab your blender. Let’s do this!

Ingredients to Make Cashew Dressing

• Cashews – this versatile nut creates a rich, creamy base that’s naturally oil-free and neutral in flavor, allowing the other flavors to shine!

Cheesy Jalapeño Cashew Dressing from Minimalist Baker →

It took me ten tries to get this cookie recipe just right, but it was worth the effort! These gluten-free chocolate chip cookies are made with just one wholesome flour—almond flour. They’re also sweetened with maple syrup instead of brown sugar, although you likely wouldn’t guess it. I love to use natural sweeteners when I can.

These cookies are golden and lightly crisp around the edges, and tender and chewy in the middle, which is exactly how I want my chocolate chip cookies to be. If you’re looking for a gluten-free cookie or a healthier take on a classic Tollhouse cookie, you’ve found a winner here. As a bonus, they’re remarkably easy to stir together by hand, with no chilling time required!

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These energy balls are lifesavers! When you’re hungry in between meals, running out the door without breakfast, or craving a wholesome little treat, these energy balls will come to the rescue. They’re the perfect healthy grab-and-go snack.

This recipe is made with oats, honey, nut butter, and toasted nuts and seeds, though it’s endlessly adaptable to suit your preferences. I designed it to offer sustained energy from the whole grains and nuts. One ball is just sweet enough to taste like a treat, and offers a healthy dose of protein and fiber.

This recipe was inspired by my husband’s mom’s interpretation of my no-bake granola bars. She always has a batch in the fridge for her grandkids, and they’ve become a staple in our house, too. I crumbled one over my yogurt just this morning, and they’ve kept my energy level up through this postpartum phase. They’re a perfect homemade gift for anyone who’s in a busy season of life, that’s for sure.

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Say hello to morning glory muffins, made vegan + gluten-free! A classic treat originally created by Pam McKinstry in 1978 at her Nantucket restaurant, Morning Glory Cafe, these muffins are lightly sweet, subtly spiced, and packed with fruits, veggies, AND nuts. OH yeah! 

Our gluten-free twist uses oat flour and potato starch (no almond flour!) to create a tender muffin that’s wholesome and satisfying.

Vegan Gluten-Free Morning Glory Muffins from Minimalist Baker →

Lentil lovers, these lentil burgers are for you! These hearty meatless burgers are made with familiar and wholesome ingredients, unlike many store-bought options these days. My Favorite Veggie Burgers are still my go-to, but these lentil burgers come in second.

These burgers are flavored with grated carrot, fresh cilantro or parsley, onion and garlic, and spices, including chili powder, cumin, salt and pepper. Two eggs are optional (omit them for vegan burgers), but they provide extra moisture and a lighter texture.

The recipe comes together beautifully in the food processor. Like my veggie burgers, these lentil burgers turn out best when baked in the oven, which is a more efficient and less fussy method than cooking them in a skillet. They turn out nicely golden and firm enough to hold their shape in between a bun.

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These chocolate chip muffins are divine—they’re fluffy, tender and studded throughout with chocolate chips. They’re our three-year-old daughter’s current favorite muffin in my muffin repertoire, and I understand why! She loves dark chocolate as much as I do, so I can vouch that these muffins delight kids and adults alike.

These muffins follow the same formula as my other popular “healthy” muffin recipes, but you won’t guess it upon your first (or last) bite. They’re made with whole wheat flour if you wish, and they’re sweetened with honey instead of plain sugar, which makes them extra delicious. Greek yogurt offers a subtle sour cream-like tang that makes these taste like bakery-style muffins, while providing some extra protein.

If you’re a fan of my popular banana muffins or blueberry muffins, you must try this recipe!

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The perfect late-summer weeknight dish is here: Garlicky Cherry Tomato Pasta with White Beans! It’s a go-to in our kitchen when we’re craving something simple yet nourishing. Featuring salty kalamata olives, burst cherry tomatoes, creamy white beans, and our BFF kale, it’s a vibrant dish packed with textures, flavors, protein, and fiber. 

Vegan, gluten-free optional, and just 10 ingredients and 25 minutes required. Let’s make dinner!

This simple dish begins with getting your favorite pasta cooking on the stovetop.

Garlicky Cherry Tomato Pasta with White Beans from Minimalist Baker →

I’ve cooked scrambled eggs about a million times in my life, and I’m pretty particular about them. I like fluffy scrambled eggs topped with cheese. They must not be mushy, undercooked, or overcooked (the worst—and that smell!). I’m sharing my perfected technique with you today.

This recipe is designed for a stainless steel or cast iron skillet. If you’ve ever wondered how to cook scrambled eggs without a nonstick skillet, this post is for you. It can be done!

With this technique and some practice, you’ll make beautiful scrambled eggs with little mess. Even if you think you have your scrambled egg technique down pat, I think you might find some new tips here.

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Have you tried making your own pita chips? The key is to separate your pita bread into layers so the chips turn out delightfully crisp and golden. They’re truly irresistible and last in the pantry for up to two weeks, so they’re ready to grab for a quick snack.

Freshly-baked pita chips taste so much better than store-bought chips, even when you’re using store-bought pita bread like I did. These homemade pita chips are also healthier than store-bought options because they’re brushed with extra-virgin olive oil, not fried in canola oil.

I streamlined the preparation method to make these pita chips a quick and easy project. They’re ready after a ten-minute bake in the oven. Take your favorite Mediterranean dip up a notch by serving it with these homemade pita chips!

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It’s hard to beat a bowl of pesto pasta. Today, I’m sharing a classic basil pesto pasta recipe from start to finish! You’ll learn how to make basil pesto from scratch and toss it with freshly cooked noodles in perfect proportions.

I like my pesto pasta saucy, so I used a generous amount of pesto here, which is more affordable when you’re making your own pesto. It takes ten minutes or less to make pesto in a food processor, but you could certainly use store-bought pesto if you have a favorite brand.

This vibrant pesto pasta is quick and easy to make for dinner on a weeknight. It’s also a lovely side dish to serve at a dinner party or casual summer cookout. Get ready for the best pasta pasta you’ve ever had.

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