But broccoli is one of the most versatile vegetables in the produce aisle, and fall is when it gets good — sweeter, sturdier, made for the oven. So this season I want you to stop treating it like a side dish you tolerate and start treating it like a base you build on.

Here’s the thing I keep coming back to: one base, infinite possibilities (star”infinite”food 😉). Roast it and char the edges until it’s crispy and nutty. Pulse it into fine crumbles that soak up dressing like a sponge. Blanch and pan-fry it into golden fritters. Then dress it up — a crunchy element, a creamy punchy sauce, a little something sweet or briny to keep it interesting.

These 10 recipes take broccoli everywhere. Asian-inspired chili crunch and orange-ginger. Mediterranean lemon-caper, tahini, and feta. Fusion miso-garlic and sizzling chili oil. Paired with quinoa, white beans, chickpeas, shiitakes, dates, and enough texture to make you forget you’re eating a cruciferous vegetable on purpose.

Save this one. It’s your whole fall broccoli playbook, free.

(A quick note: several of these use my go-to La Tourangelle olive oil — worth keeping on hand for how good it makes roasted veg taste.)

1. Creamy Broccoli & Egg Sweet Potato Boats

Cozy fall comfort — a savory, protein-packed brunch situation that happens to be loaded with hidden broccoli.

Makes: 6 boats · Time: 60 minutes

Ingredients

• 3 large sweet potatoes, halved lengthwise

• 2 tsp olive oil, plus more for the sweet potatoes

• 1/4 tsp salt, plus more for the sweet potatoes and veggies

• 1/2 cup finely chopped broccoli

• 1/3 cup finely chopped yellow onion

• Splash of veggie broth or water

• 4 eggs

• 1/2 cup cottage cheese

• 3/4 cup shredded mozzarella cheese

• Pepper, to taste

• Parsley, for serving (optional)

Instructions

1. Preheat the oven to 425°F. Line a sheet pan with parchment paper and set aside.

2. Drizzle a bit of olive oil onto the sheet pan, then place the sweet potato halves face down. Gently rub them to lightly oil the bottoms. Bake for 25–30 minutes, flipping halfway, until fork-tender.

3. While the sweet potatoes bake, prep the veggies. Heat a large sauté pan over medium-high. Add the olive oil, then the broccoli and onion. Sauté for about 5 minutes, then add a splash of broth. Cover and let the veggies soften for about 4 minutes. Remove the lid and sauté for about 2 more minutes, until the liquid has evaporated. Add a pinch of salt and toss. Set aside to cool for a few minutes.

4. Add the eggs, cottage cheese, veggies, 1/4 tsp salt and pepper to a medium bowl. Mix to combine.

5. Remove the sweet potatoes from the oven. Use a fork to mash the center of each and create a “boat” cavity, forming a rim about 1/4 inch thick. Sprinkle with a pinch of salt, then fill each cavity with the egg mixture until it reaches the top of the rim. Top each with 2 tbsp shredded mozzarella. Return to the oven for about 15 minutes.

6. Top with pepper and chopped parsley, if using.

2. Chili Crunch Broccoli, Shiitake & Chopped Vermicelli Salad with Orange-Ginger Vinaigrette

Asian-inspired and absolutely loaded — chili crunch, roasted shiitakes, and a bright orange-ginger dressing over cool rice noodles and cabbage.

Serves: 4–6 · Time: 45 minutes

Ingredients

For the broccoli:

• 4 cups broccoli, cut into tiny bite-sized pieces

• 2 cups shiitake mushrooms, thinly sliced

• 2 tbsp sesame seeds

• 1 tbsp onion granules

• 1/2 tbsp red pepper flakes

• 1/2 tsp salt

• Honey to drizzle

• 1 tbsp sesame oil

• 2–3 tbsp olive or avocado oil

• 2 tbsp tamari soy sauce

For the dressing:

• 1 tbsp sesame oil

• 1/4 cup avocado or olive oil

• 2 tbsp apple cider vinegar

• 2 tbsp tamari soy sauce

• 1/4 cup freshly squeezed orange juice

• 1 tbsp honey

• 1 tbsp grated ginger

• 1 garlic clove, grated or finely minced

• 1/4 tsp pepper

For the salad:

• 2 1/2 oz vermicelli rice noodles, cooked according to package and chopped into bite-sized pieces

• 1/2 cup fresh chopped cilantro

• 1/2 cup chopped peanuts

• 3 cups shredded purple cabbage

• 1 cup edamame

Toppings:

• Extra sesame seeds

Instructions

1. Preheat the oven to 400°F. Line a sheet pan with parchment paper and set aside.

2. Make the crunch mixture. Combine the sesame seeds, onion granules, red pepper flakes and salt in a small bowl and mix. Set aside.

3. Add the broccoli and shiitake to the sheet pan, then top with the sesame oil, avocado oil and 1/3 of the crunch mixture. Toss to combine, then drizzle with honey and the remaining crunch mixture. Roast for 15 minutes, then remove the pan, add the soy sauce and toss again. Return to the oven for another 15–18 minutes, until crisp.

4. While the broccoli roasts, make the dressing. Add the sesame oil, avocado oil, apple cider vinegar, soy sauce, orange juice, honey, ginger, garlic and pepper to a mason jar. Whisk or shake to combine and set aside.

5. Make the salad. Add the noodles, cabbage, edamame, cilantro, roasted broccoli and shiitake, and peanuts to a large bowl. Add the dressing and toss.

3. Crunchy Roasted Broccoli Salad with Creamy Garlic-Miso Dressing

Fusion in the best way — infused garlic oil, a creamy miso-tahini dressing, and a lemony panko crumble for maximum crunch.

Serves: 4–6 · Time: 45 minutes

Ingredients

For the garlic oil:

• 1/4 cup La Tourangelle olive oil

• 3 cloves garlic, sliced

For the broccoli:

• 2 heads broccoli, chopped

• 2 tbsp garlic oil (from above)

• 1/2 tsp salt

• 1/2 tsp smoked paprika

For the dressing:

• 3 tbsp tahini

• Remaining garlic oil and garlic

• 1/2 tbsp miso paste

• 1/2 tsp salt

• 3 tbsp lemon juice

• 1/4 tsp cumin

• 1 1/2 tbsp honey

• 3–4 tbsp water

• Pepper, to taste

For the topping:

• 3/4 cup panko breadcrumbs

• La Tourangelle olive oil

• 1/2 tsp lemon zest

• 1/3 cup fresh parsley, chopped

• 1/2 cup shredded Parmesan

To assemble:

• 2 cups chopped arugula

Instructions

1. Make the garlic oil. Place the garlic in a small dish. Heat 1/4 cup La Tourangelle olive oil until it sizzles when a drop of water is added. Remove from the heat and pour it over the garlic. Let it sit for a couple of minutes.

2. Roast the broccoli. Preheat the oven to 425°F. Spread the broccoli on a parchment-lined sheet pan, drizzle with 2 tbsp of the garlic oil (oil only, no garlic), add the salt and paprika and toss. Roast for 20–25 minutes.

3. Make the dressing. Add the remaining garlic oil with the garlic, plus the remaining dressing ingredients, to a jar or blender. Blend with an immersion blender or blender until smooth, adding more water to thin as needed.

4. Make the topping. Heat the panko over medium-high with a drizzle of olive oil and toast for 1–2 minutes, until it begins to brown. Remove from the heat and add the lemon zest and parsley, then toss.

5. Assemble. Toss the broccoli with the arugula, place in a bowl, and top with the breadcrumbs, Parmesan and dressing.

4. Roasted Broccoli Salad with Crispy White Bean Crumble & Lemon-Caper Cream

Mediterranean and bright — finely chopped roasted broccoli, a crispy white bean crumble, golden raisins for sweetness, and a tangy lemon-caper dressing. (This one’s a reader favorite for a reason.)

Serves: 4–6 · Time: 45 minutes

Ingredients

For the salad:

• 2 lbs broccoli, finely chopped

• 1 red onion, chopped

• 4 tbsp olive oil

• 1 1/2 tsp salt

• 1 tsp paprika

• 1/2 tsp fresh dill

• 1/3 cup golden raisins, chopped

• 1/2 cup chopped roasted almonds

• 1/4 cup chopped parsley

• 1 15-oz can white beans, rinsed and drained

• 3 mini cucumbers, sliced

For the dressing:

• 1/4 cup olive oil

• 1/4 cup Greek yogurt

• Juice and zest of 1 lemon

• 1 tbsp capers, chopped

• 1 clove garlic, minced

• 1 tbsp maple syrup

• 1 tsp Dijon mustard

• 1/2 tsp salt

• 1/2 tsp dried oregano

• 3 tbsp finely shredded Parmesan cheese

• Pepper, to taste

Instructions

1. Preheat the oven to 425°F. Line one sheet pan with parchment paper and leave a second sheet pan without; place the empty pan in the oven while it preheats.

2. Add the broccoli and red onion to a bowl with 2 tbsp olive oil, 1 tsp salt and the paprika, and toss. Add the veggies to the hot sheet pan and roast for 30–35 minutes.

3. Pat the white beans dry, then roughly chop. Add them to the parchment-lined sheet pan with 1 tbsp olive oil, salt and dill, and toss. Roast for about 20 minutes, tossing halfway.

4. Make the dressing. Add all ingredients to a jar and shake. For a thinner consistency, add water 1 tsp at a time.

5. When the broccoli has cooled, toss it with the cucumber. When the white beans have cooled, toss them with the raisins, parsley and almonds. Plate the broccoli, top with the crumble, and dress as desired.

5. Roasted Broccoli Crumble & Quinoa Salad with Creamy Honey Mustard

A hearty grain bowl in salad form — broccoli pulsed into crumbles, roasted crisp, then piled with quinoa, chickpeas, snap peas, and a creamy honey-mustard-tahini dressing.

Serves: 4–6 · Time: 25 minutes

Ingredients

For the dressing:

• 3 tbsp yellow mustard

• 3 tbsp honey

• 3 tbsp tahini

• 2 tbsp La Tourangelle olive oil

• 2 tbsp lemon juice

• 1/2 tsp salt

• 1/2 tsp garlic powder

• 1/4 cup Greek yogurt

• 2 tbsp water

• Pepper, to taste

For the roasted broccoli:

• 6 cups broccoli crumbles

• 2 tbsp La Tourangelle olive oil

• 1/2 tsp salt

• Pepper, to taste

For the salad:

• 1/2 cup chopped roasted cashews

• 1/2 cup crumbled feta

• 2 cups chopped arugula

• 1/3 cup raisins

• 1/2 cup sliced shallots

• 2 cups cooked quinoa

• 1 red bell pepper, chopped

• 2 cups sugar snap peas, thinly sliced diagonally

• 1 15-oz can chickpeas, rinsed and drained

• 1/4 cup fresh chopped dill

Instructions

1. Preheat the oven to 425°F. Line a sheet pan with parchment paper.

2. Pulse the broccoli in a food processor for about 20–30 seconds into fine crumbles. Toss with 2 tbsp olive oil, 1/2 tsp salt and pepper to taste, then roast on the sheet pan for about 15–18 minutes, until crisp on the outside.

3. Add all the dressing ingredients to a jar and shake until smooth.

4. Add the roasted broccoli and all remaining salad ingredients to a bowl. Add the dressing and toss.

6. Roasted Broccoli & Chickpea Salad with Tahini-Parmesan Dressing

Mediterranean with a little sweetness — charred broccoli, maple-roasted chickpeas, chopped dates, and a rich tahini-Parmesan dressing.

Serves: 4–6 · Time: 35 minutes

Ingredients

For the broccoli & salad:

• 2 large heads broccoli, chopped

• 2 1/2 tbsp olive oil

• 1/2 tsp salt

• 1/2 tsp garlic powder

• 1/2 tsp dried oregano

• 1/2 cup chopped dates

• 1/2 cup chopped cashews

• 1/2 cup chopped cilantro

• 1/2 cup finely chopped red onion

For the chickpeas:

• 1 15-oz can chickpeas, rinsed and drained

• 1/2 tbsp olive oil

• 1/2 tbsp maple syrup

• 1/2 tsp salt

• 1/2 tsp paprika

For the dressing:

• 6 tbsp tahini

• 1/4 cup grated Parmesan

• 1/2 tbsp maple syrup

• 1/4 tsp salt, or more to taste

• Juice of 1 lemon

• 1 clove garlic, minced

• 3–4 tbsp water

• Pepper, to taste

Instructions

1. Preheat the oven to 425°F. Add a large sheet pan to the oven while it preheats.

2. Add the broccoli to the hot sheet pan with the olive oil, salt, garlic powder and oregano, and toss to coat. Roast for 25–30 minutes, tossing halfway.

3. Place the chickpeas on a parchment-lined sheet pan and dry-roast for 10 minutes. Remove from the oven, add the oil, salt, paprika and maple syrup, and toss to coat. Return to the oven for 8–10 minutes.

4. Make the dressing. Combine the tahini, Parmesan, maple syrup, salt, pepper, lemon juice, garlic and water. Mix until smooth.

5. Add the broccoli, dates, onion, cashews and cilantro to a large bowl. Add a few spoonfuls of dressing and toss to combine.

6. Add the chickpeas and more dressing, and toss to combine.

7. Broccoli & Quinoa Salad with Parmesan-Maple-Tahini Dressing

The 15-minute weeknight hero — finely chopped raw broccoli, quinoa, dates, and cashews in a creamy Parmesan-maple-tahini dressing. No oven required.

Serves: 4–6 · Time: 15 minutes

Ingredients

For the dressing:

• 9 tbsp tahini

• 6 tbsp grated Parmesan

• 2 tbsp maple syrup

• 1/2 tsp salt

• 1/4 tsp pepper

• Juice of 1 1/2 lemons

• 1/4 cup water

For the salad:

• 1 head broccoli, finely chopped

• 1 cup chopped dates

• 2 cups cooked quinoa

• 1/2 cup chopped fresh parsley

• 1/2 cup finely chopped red onion

• 1/2 cup chopped roasted cashews

Optional topping:

• Parmesan cheese

Instructions

1. Make the dressing. Add the tahini, Parmesan, maple syrup, salt, pepper, lemon juice and water to a small bowl and whisk until smooth. Add water to thin, 1 tsp at a time, if needed.

2. Assemble the salad. Add the broccoli, dates, quinoa, parsley, red onion and cashews to a bowl. Add the dressing and toss to coat.

3. Top with more Parmesan cheese, if using.

8. Broccoli & Feta Fritters

Proof that broccoli fries beautifully — blanched, chopped fine, bound with feta, and pan-fried golden, then dunked in a quick honey-mustard. Grain-free, too.

Serves: 4–6 · Time: 25 minutes

Ingredients

For the fritters:

• 1 large head broccoli, cut into chunks

• 1/4 cup tapioca starch

• 2 cloves garlic, minced

• 1/2 tsp salt

• 1/2 tsp cumin

• 1/2 tsp dried oregano

• 2 eggs

• 2 oz feta cheese, crumbled

• Olive oil

• Pepper, to taste

For the honey-mustard:

• 4 tbsp mayonnaise

• 2 tbsp Dijon mustard

• 2 tbsp honey

• Squeeze of lemon juice

• 1/4 tsp garlic powder

• Pinch of salt

• Pinch of pepper

Instructions

1. Bring a large pot of salted water to a boil, then add the broccoli and cover. Cook for about 3 minutes, until blanched. Drain and discard the water, then pat the broccoli dry and chop it into tiny pieces.

2. Add the broccoli to a large bowl, then add the tapioca starch, garlic, salt, cumin, oregano and pepper. Toss to combine. Add the eggs and feta cheese and mix until well combined.

3. Heat a large frying pan over medium-high heat, then add about 1 tbsp olive oil. Spoon about 3 tbsp of the mixture into the hot pan for each fritter and form into a round. Fry on each side for about 3 minutes, until golden brown. Remove and repeat with the remaining mixture.

4. Make the honey-mustard. Add the mayonnaise, mustard, honey, lemon juice, garlic powder, salt and pepper to a small bowl. Whisk to combine.

5. Serve the fritters with the sauce.

9. Crisp Roasted Broccoli with Sizzling Garlic-Chili Oil & Spiced Yogurt

Fusion drama — charred florets over cool spiced yogurt, finished with garlic-chili oil poured over the top so it sizzles. The kind of thing you make to show off.

Serves: 6 · Time: 28 minutes

Ingredients

For the broccoli:

• 2 medium heads broccoli, cut into florets

• 2–3 tbsp olive oil

• 1/2 tsp salt

• 1/2 tsp paprika

• 1/2 tsp dried oregano

• 1/2 tbsp onion granules

For the yogurt:

• 3/4 cup Greek yogurt (whole milk)

• 1/2 tsp cumin

• 1/2 tsp sugar

• 1/4 tsp salt

• Juice of 1/2 lemon

For the oil:

• 4 cloves garlic, thinly sliced into slivers

• 1/2 tbsp red pepper flakes

• 1 tsp dried oregano

• Pinch of salt

• 2 tbsp avocado oil

Optional toppings:

• Chopped almonds

• Parsley

• Lemon zest

Instructions

1. Preheat the oven to 425°F. Line a sheet pan with parchment paper and set aside.

2. Make the spice mix. Add the paprika, oregano, salt and onion granules to a small bowl and mix to combine. Set aside.

3. Add the broccoli to a bowl, drizzle with 2 tbsp of the olive oil and half of the spice mixture. Toss to coat, then add the remaining spices and toss again. If the spices don’t coat, add the remaining oil and toss again.

4. Spread the broccoli on the sheet pan, spacing it apart, and roast for 23–28 minutes, flipping about three-quarters of the way through. The broccoli should be charred.

5. While the broccoli roasts, make the yogurt. In a small bowl, combine the yogurt, cumin, sugar, salt and lemon juice. Mix and set aside.

6. Make the oil. Heat the avocado oil in a saucepan until it begins to sizzle, then remove from the heat. In a small bowl, add the red pepper flakes, garlic, oregano and salt. Slowly and carefully pour the oil over the garlic mixture and watch it sizzle. Let the oil rest for at least 5 minutes to let the garlic infuse and soften.

7. To serve, spread the yogurt onto a plate, top with the broccoli, then the garlic oil. Finish with the almonds, parsley and lemon zest, if using.

10. Roasted Broccoli, White Bean & Parmesan Salad with Lemon-Caper Dressing

Mediterranean and dinner-party ready — charred broccoli and sweet roasted red pepper with white beans, shaved Parmesan, and a punchy lemon-caper dressing.

Serves: 5 · Time: 40 minutes

Ingredients

For the broccoli:

• 2 heads broccoli, cut into small florets

• 2 tbsp olive oil

• 1/2 tsp salt

• 1/2 tsp oregano

• 1/2 tsp paprika

• 1/4 tsp pepper

For the peppers:

• 1 red bell pepper, stem and seeds removed, cut into 4–5 slices

• Olive oil

• Salt

• Pepper

For the dressing:

• 2 tbsp olive oil

• Juice of 1 lemon

• Zest of 1 lemon

• 1 tbsp capers, chopped

• 1 clove garlic, minced

• 2 tsp maple syrup

• 1 tsp brown or Dijon mustard

• 1/2 tsp salt

• 1/2 tsp dried oregano

• 1/4 tsp pepper

• 2 tbsp finely shredded Parmesan cheese

• 1 tbsp water

For the salad:

• 1 can white beans, rinsed and drained

• 1 small red onion, thinly sliced

• 2 oz Parmesan cheese, thinly sliced

• 1/3 cup parsley, chopped

• 1/3 cup chopped almonds

Instructions

1. Preheat the oven to 425°F. Place two sheet pans in the oven while it preheats.

2. Add the broccoli to one sheet pan with the olive oil, salt, oregano, paprika and pepper, and toss to combine. Add the peppers to the other sheet pan, drizzle with oil and season with salt and pepper. Roast both for 25–30 minutes, until charred.

3. Peel the skins away from the peppers, then chop finely.

4. While the veggies roast, make the dressing. Add the olive oil, lemon juice, lemon zest, capers, garlic, maple syrup, mustard, salt, oregano, pepper, Parmesan and water to a small bowl. Mix to combine.

5. Make the salad. Add the white beans, broccoli, peppers, onion, Parmesan, parsley, almonds and dressing to a large bowl. Toss to combine.

If you make any of these, tag me — I want to see your broccoli glow-up. And if you loved this roundup, forward it to the friend who still thinks broccoli is boring. We’re changing their mind this fall. 🥦

Build boldly. Finish bright.

— Caitlin

When you roast cabbage until the edges caramelize, or sear thick wedges until they’re golden and tender, something remarkable happens: it turns slightly sweet, nutty, and deeply savory all at the same time. I know it is not everyone’s favorite, but that’s because they haven’t had it prepared to its potential. My husband was a cabbage hater, literally a hater. I, however, have changed his view and now, he actually enjoys it on occasion. Prepared the right way, it becomes the kind of dish that makes people ask what your secret is. The answer? A hot oven and a little imagination.

These six recipes travel across all the flavor worlds—Asian-inspired peanut and sesame, bright Mediterranean lemon and dill, and fusion combinations that layer creamy dressings, crunchy toppings, and bright fresh herbs. There are hearty roasted salads studded with crispy chickpeas and dried fruit, and melt-in-your-mouth caramelized wedges coated in honeyed cream sauces and herby dressings. Toss roasted cabbage with pickled radishes and celery for crunch, pair it with arugula and orange, or finish it with a pistachio-Parmesan crumble.

Consider this your permission slip to fall in love with cabbage all over again, or maybe for the first time. Here are six ways to do it.

1. Roasted Cabbage and Pickled Radish Salad with Chive Vinaigrette

Time: 50 minutes | Serves: 6

For the cabbage:

• 1 large cabbage (or 2 small), chopped

• 3 tbsp olive oil

• ¾ tsp salt

• Pepper to taste

For the pickled radishes:

• 1½ cups radishes, cut into matchsticks

• ½ cup water

• ½ cup rice vinegar

• 3 tbsp honey

• 2 tbsp chopped fresh parsley

• ½ tsp salt

• ¼ tsp pepper

• 1 tbsp sesame seeds (optional)

For the crispy chickpeas:

• 1 (15-oz) can chickpeas, rinsed and drained

• 1 tbsp olive oil

• ¼ tsp salt

• ½ tsp garlic powder

• ½ tsp paprika

For the crumble:

• ¼ cup pistachios

• 2 oz feta cheese

• 3 tbsp fresh basil

• Pinch of salt

• Zest of ½ lemon

For the chive vinaigrette:

• ⅔ cup olive oil

• ⅓ cup fresh chives, cut into thirds

• ¼ cup rice vinegar

• 1 tbsp Dijon mustard

• ¼ cup plain Greek yogurt

• 3 tbsp honey

• ¾ tsp salt

• ¼ tsp pepper

• ¾ tsp garlic powder

To assemble:

• 2 cups chopped celery

Instructions:

1. Preheat the oven to 425°F.

2. Toss the cabbage with the olive oil, salt, and pepper, then spread onto a large sheet pan (use two if needed). Roast for 20–25 minutes, tossing halfway, until caramelized. Let cool slightly.

3. Add the radishes to a bowl with the water, rice vinegar, honey, parsley, salt, pepper, and sesame seeds (if using). Toss and set aside to pickle for at least 30 minutes, or refrigerate overnight.

4. Meanwhile, spread the chickpeas onto a parchment-lined sheet pan and roast for 10 minutes. Remove, lightly mash with a fork, then toss with the olive oil, salt, garlic powder, and paprika. Return to the oven and roast for 15–18 minutes, until crispy. Let cool.

5. While everything roasts, finely chop the pistachios, then add the feta and basil, chopping after each addition. Add a pinch of salt and the lemon zest, and continue chopping until a coarse crumble forms.

6. Make the dressing: Blend the olive oil with the chives until smooth, then strain. Transfer to a jar and whisk with the rice vinegar, Dijon, Greek yogurt, honey, salt, pepper, and garlic powder until combined.

7. Drain the radishes, then add them to the cooled cabbage along with the celery and toss. In a separate bowl, combine the crispy chickpeas with the pistachio crumble.

8. Plate the cabbage salad, top with the crispy chickpea crumble, and drizzle with dressing. Toss and serve.

2. Roasted Cabbage Salad with Crunchy Peanut Vinaigrette

Time: 45 minutes | Serves: 4–6

For the cabbage:

• 1 medium or large head cabbage, chopped

• 1 tbsp olive oil

• 1 tbsp sesame oil

• ½ tsp salt

• Pepper to taste

• ½ cup matchstick carrots

• 1 cup chopped arugula

• ⅓ cup chopped cilantro

For the peanut vinaigrette:

• ¼ cup chopped roasted peanuts

• ¼ cup olive oil

• 1 tbsp sesame oil

• 3 tbsp fresh chopped cilantro

• 1 tsp fresh grated ginger

• 1 clove garlic

• ½ tsp salt

• 3 tbsp tamari

• 3 tbsp honey

• 2 tbsp rice vinegar

• ½ tbsp red pepper flakes

For the chickpeas:

• 1 (15-oz) can chickpeas, rinsed and drained

• 2 tbsp honey

• ½ tbsp olive oil

• ½ tsp salt

• 1 tbsp sesame seeds

Instructions:

1. Preheat the oven to 425°F.

2. Add the cabbage to a sheet pan with the olive oil, sesame oil, salt, and pepper. Toss to combine, then roast for 30–35 minutes, tossing halfway.

3. Pat the chickpeas dry. Add them to a separate sheet pan and roast for 20 minutes. Remove and add the honey, olive oil, salt, and sesame seeds; toss to coat. Return to the oven for 8 minutes, until the honey is caramelized. Remove, toss to help the sesame seeds stick, and let cool completely.

4. While everything roasts, make the dressing. Add all ingredients to a bowl or jar and mix well to combine.

5. Add the carrots, arugula, and cilantro to the cabbage pan and toss. Transfer the cabbage to a bowl, add the chickpeas, and dress to taste.

3. Roasted Caramelized Cabbage with Crispy Capers & Garlic and Creamy Honey Dijon

Time: 45 minutes | Serves: 4–6

For the cabbage:

• 1 small cabbage, sliced into 6 wedges

• 1–2 tbsp olive oil

• Salt and pepper to taste

• ¾ cup veggie broth

For the topping:

• 2 tbsp olive oil

• 3 tbsp capers

• 3 cloves garlic, sliced into thin slivers

• ⅓ cup slivered almonds

• 3 tbsp chopped fresh dill

• ½ tbsp lemon zest

• Pinch of salt

For the honey Dijon dressing:

• 2 tbsp honey

• 2 tbsp olive oil

• 3 tbsp Dijon mustard

• 2 tsp lemon juice

• 2 tbsp mayonnaise

• 2 tsp chopped fresh dill

• ¼ tsp garlic powder

• Pinch of salt

Instructions:

1. Preheat the oven to 425°F.

2. Heat a large skillet over medium-high heat, add the oil, then sear the cabbage for 2–3 minutes per side until browned, seasoning one side with salt and pepper. Add the broth to the skillet, cover, and place in the oven for 15–20 minutes. Remove the cover and return to the oven for another 5–10 minutes, until the cabbage is tender and the liquid has evaporated.

3. While the cabbage roasts, make the topping. Add the olive oil to a separate smaller skillet over medium-high heat. Add the capers, garlic, and almonds and cook for about 2 minutes, until the garlic and almonds are browned but not burnt. Remove and drain on a paper towel. Once cooled, transfer to a bowl and add the dill, lemon zest, and salt. Toss.

4. Make the dressing. Add all ingredients to a jar, then whisk or shake to combine.

5. Plate the cabbage, drizzle with dressing, and top with the crunch.

4. Roasted Cabbage Salad with Orange-Walnut-Goat Cheese Crumble

Time: 45 minutes | Serves: 4–5

For the cabbage:

• ½ large cabbage or 1 small, chopped

• 2½ tbsp olive oil

• ¾ tsp salt

• ½ tsp garlic powder

• ¼ tsp pepper

• Juice of ½ orange

• 3 sprigs rosemary, torn into pieces

• 1 cup chopped arugula

For the crumble:

• ½ cup walnuts

• 1 tbsp olive oil

• 1 tbsp maple syrup

• ½ tsp tamari

• Pinch of salt

• ½ tsp orange zest

• 3 tbsp dried cranberries

• ¼ cup chopped fresh parsley

• ⅓ cup goat cheese crumbles

• Tahini, optional for serving

Instructions:

1. Preheat the oven to 425°F.

2. Add the cabbage to a large sheet pan with the oil, salt, garlic powder, pepper, and rosemary; toss to combine. Roast for 15 minutes, then toss and roast for about another 15 minutes.

3. While the cabbage roasts, make the crumble. Heat the olive oil, maple syrup, and tamari in a pan over medium heat until it starts to bubble. Add the walnuts and toss every few minutes. Cook for about 5 minutes, until the mixture thickens and coats the walnuts. Add the salt and orange zest and toss for a couple more minutes. Add the cranberries and toss together. Remove from the heat, spread the mixture onto parchment paper, and let cool until hardened.

4. Chop the walnut mixture into small pieces, then add to a bowl with the parsley and goat cheese and toss together.

5. Remove the cabbage from the oven, add the arugula and orange juice, and toss. Plate the cabbage, top with the crumble, and drizzle with tahini, if using.

5. Caramelized Cabbage with Honey-Boursin Cream

Time: 50 minutes | Serves: 3

For the cabbage:

• 1 tbsp olive oil

• ½ large cabbage, cut into 3 wedges

• ½ tsp salt

• ⅓ cup water

For the honey-Boursin sauce:

• ½ tbsp olive oil

• ½ cup chopped scallions

• 4 cloves garlic, minced

• 3 tbsp honey

• 3½ oz Boursin cheese (garlic & herb variety)

• 1 tbsp lemon juice

• Pinch of salt

• 2–4 tbsp water

For the toppings:

• Chopped fresh dill

• Lemon zest

• Freshly ground black pepper

• Toasted pine nuts

Instructions:

1. Preheat the oven to 425°F.

2. Sear the cabbage. Heat a large skillet over medium-high. Add the olive oil, then the cabbage wedges. Sprinkle the tops with ¼ tsp salt. Sear for about 3 minutes, until browned. Flip, add another ¼ tsp salt, and sear for another 3 minutes. Add the water to the pan, then cover and place in the oven for 20 minutes. Remove the cover and cook for another 20 minutes, flipping halfway.

3. While the cabbage roasts, make the sauce. Heat another skillet over medium-high. Add the olive oil, then the garlic and scallions. Sauté for about 1 minute, then add the lemon juice and 2 tbsp water. Stir, then add the honey and a pinch of salt. Stir for 1–2 minutes, then add the Boursin, stirring as it melts to create a sauce. Add more water, 1 tbsp at a time, until it reaches the desired consistency. Warm the sauce again before serving, as it hardens as it cools.

4. Plate the cabbage, then top with the sauce, fresh dill, lemon zest, black pepper, and pine nuts.

6. Roasted Cabbage Salad with Pistachio-Parmesan Crunch

Time: 45 minutes | Serves: 4–5

For the cabbage:

• ½ large cabbage or 1 small, chopped

• 2½ tbsp olive oil

• ½ tsp salt

• ½ tsp garlic powder

• ½ tsp paprika

• Juice of ½ lemon

• Honey, optional

For the crunch:

• ¼ cup pistachios, ground into crumbles

• ¼ cup shredded Parmesan cheese

• 3 tbsp finely chopped parsley

• Zest of ½ lemon

• Pinch of salt

• Pepper to taste

Instructions:

1. Preheat the oven to 425°F.

2. Add the cabbage to a large sheet pan with the oil, salt, garlic powder, and paprika; toss to combine. Roast for 15 minutes, then toss and roast for about another 15 minutes.

3. While the cabbage roasts, make the crunch. Add the pistachios, Parmesan, parsley, lemon zest, salt, and pepper to a medium bowl and mix to combine.

4. Toss the cabbage with the lemon juice, then plate. Top with the crunch and a drizzle of honey, if desired.

Which one are you making first? Hit reply and let me know—and if you try one, tag me so I can see your creation.

Build boldly. Finish bright.

— Caitlin

But sometimes I want all of that on a weeknight, in a bowl, with enough green in it that I feel good going back for more. So I took everything I love about a lobster roll and rebuilt it as a salad. The best part? I don’t devour it in 2 seconds.

And I mean I created a lobster roll as a salad literally. The dressing is a thinned-out mayo brightened with fresh lemon and a genuinely aggressive amount of chives. The veg is finely diced, exactly the way you’d want it inside a proper lobster salad roll, so every bite gets a little crunch and a little sweetness. And instead of skipping the bun, I tear a brioche hot dog bun into pieces and toast it into crisp, golden croutons that taste like the best part of the roll. Toss it all together and I promise you — it tastes like a lobster roll with some extra texture. It just happens to come in a bowl.

A couple of notes before you start:

Chop small, on purpose. The celery, tomatoes, and cucumber should be finely diced — think lobster-roll-filling small, not big salad chunks. Now, I do not typically add tomato and cucumber to my lobster salad rolls, BUT this is a salad after all. And the addition of them makes it its own dish. This is the whole trick. Little pieces mean the flavor distributes and every bite tastes balanced instead of like you’re eating an uninvited wedge of cucumber that wandered in.

Make your own mayo if you’re feeling it. I almost always make my own mayonnaise for lobster dishes — it’s silkier, it’s clean tasting, and if you are going to spend money on lobster then I think it deserves a little extra treatment. It’s genuinely a five-minute job once you get the rhythm of drizzling and whisking. I’ve put the recipe at the bottom, so it’s there if you want it and easy to skip if you don’t. Store-bought is completely welcome here too, and if you want my recommendation I buy Chosen Foods Avocado Oil Mayonnaise.

Serve the dressing on the side. I like to divide it into two little dishes and let everyone dress their own bowl. It keeps the croutons crisp and lets you go as heavy or as light as you like, and there is an option to use half Greek Yogurt in the dressing, but I will state that it slightly changes the flavor. I am not a huge mayo person, but when it comes to a lobster roll nothing competes in my opinion.

Fifteen minutes to make, it serves two, and tastes like summer in New England. Let’s go.

Time: 15 minutes
Serves: 2

For the dressing:

• ¼ cup mayonnaise (or sub ½ Greek yogurt)

• ¼ cup chopped fresh chives

• 1 tsp lemon zest

• 2 tsp Dijon mustard

• 3–4 tbsp water

• ½ tsp salt

• Pepper to taste

• 4 tsp olive oil

For the salad:

• 1 brioche hot dog bun, torn into small pieces

• Olive oil

• 2 large romaine hearts, cleaned and chopped

• 3 mini cucumbers, finely diced

• 3 celery sticks, finely diced

• ¾ cup cherry tomatoes, finely diced

• 1 ripe avocado, sliced

• ¾ lb cooked lobster meat

Optional homemade mayonnaise

*Makes about 1 cup*

• 1 egg yolk

• 1 tbsp Dijon mustard

• 1 cup avocado oil (or another neutral oil)

• Juice of ½ lemon

• ¼ tsp salt

• Pepper to taste

Instructions:

1. Preheat the oven to 400°F.

2. Make the dressing. Add all the dressing ingredients *except the water* to a small dish or jar and mix to combine. For thinner consistency, add water, 1 tablespoon at a time until you reach desired consistency. Set aside.

3. Toast the bread. Add the torn pieces of brioche to a sheet pan, drizzle with olive oil, and toss to coat. Toast in the oven for 8–12 minutes, flipping halfway, until golden and crisp.

4. Prep the rest. Make sure your romaine is chopped, your avocado is sliced, and the cucumber, celery, and tomatoes are all finely diced.

5. Build the bowls. Fill two bowls with half the lettuce each, then top each with half the cucumber, celery, avocado, tomato, croutons, and lobster.

6. Dress and serve. Divide the dressing in half, and serve on the side so everyone can dress their own bowl.

How to make the homemade mayonnaise

If you’re going the homemade route, here’s how:

1. Add the egg yolk and mustard to a mixing bowl and whisk until smooth.

2. Drizzle the avocado oil into the bowl while whisking constantly, keeping the mixture smooth the whole time. Take short breaks from adding oil to let yourself catch up and whisk — the goal is no visible oil pooling. Once it’s smooth, continue drizzling and whisking.

3. When you’ve added about half the oil, whisk in 1 teaspoon of lemon juice. Continue with the oil, then add another teaspoon of lemon juice, and repeat until both the oil and lemon are fully incorporated — whisking at all times.

4. Season to taste with salt and pepper and whisk to combine. Store in a small airtight container, covered and refrigerated, for up to 3 days.

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*Made this one? Reply and tell me — did you go store-bought or did you whisk your own mayo like a maniac like me?

Build boldly. Finish bright.

— Caitlin

One rule before you begin. Almost every recipe here starts the same way: salt the zucchini, let it sit, then blot it dry — and do not rinse. That salt pulls out the water that turns zucchini to mush, and leaving it on the surface is what gets you those deeply browned, actually-crisp edges instead of a steamed, watery mess. It’s five extra minutes and it’s the whole ballgame. Trust me on this one.

Let’s use it all up.

1. Honey-Garlic Butter Zucchini

Serves 6–8 · Total: 40 minutes

The one to open with. Seared, roasted, brushed with a sweet-garlicky herb butter, and finished with goat cheese and pine nuts — it looks like a lot more effort than it is.

For the zucchini

• 3–4 medium zucchini

• Salt

• Olive oil

For the butter

• 3 tbsp unsalted butter, softened

• 1 tbsp olive oil

• 1 tbsp honey

• ½ tsp salt

• 2 tbsp parsley

• 3 cloves garlic, minced

• Pepper to taste

For the toppings

• ¼ cup chopped arugula

• 3 tbsp crumbled goat cheese

• 2 tbsp toasted pine nuts

Instructions

1. Preheat the oven to 425°F.

2. Slice the zucchini lengthwise and score the tops in a criss-cross pattern. Place on a plate and salt the tops generously. Let sit for 10 minutes.

3. While the zucchini sits, make the butter. In a small bowl, combine the butter, olive oil, honey, salt, parsley, garlic and pepper. Mix into a paste and set aside.

4. Use a paper towel to remove the moisture from the tops of the zucchini. Do not rinse.

5. Heat a cast iron pan or heavy skillet over medium-high heat. Add a little olive oil and place the zucchini face down. Set a heavy pan on top to press it down. Sear for 2 minutes, until the tops are browned. Flip and transfer the skillet to the oven for 10 minutes.

6. Remove from the oven and spoon the butter over each zucchini, spreading it over the tops. Return to the oven for 10–12 minutes, until tender. For more browning, broil for 1–2 minutes.

7. Plate the zucchini and top with the arugula, pine nuts and goat cheese.

2. High-Protein Creamy Zucchini Pasta with Pistachio-Basil-Parmesan Crumble

Serves 4 · Total: 36 minutes

Cottage cheese blended into a silky sauce, zucchini and onion cooked down until sweet, and that crunchy Parmesan crumble on top. Weeknight dinner that pulls its weight.

For the sauce

• 1 cup cottage cheese

• 1 clove garlic

• 1 tbsp lemon juice

• ½ tsp salt

• ¼ tsp black pepper

• ½ cup water

For the crumble

• ¼ cup pistachios

• 1 oz Parmesan cheese, thinly sliced

• ¼ cup fresh basil

• Pinch of salt

• Pinch of black pepper

For the pasta

• 1 box Banza Brown Rice Penne, cooked according to package

• 2 tbsp olive oil

• 1 medium zucchini, finely chopped

• 1 medium yellow onion, finely chopped

• ½ tsp lemon zest

• 1 cup shredded Parmesan cheese, packed

Instructions

1. Make the sauce. Add the cottage cheese, garlic, lemon juice, salt, black pepper and water to a high-speed blender. Blend until smooth and set aside.

2. Make the crumble. On a cutting board, chop the pistachios, then add the Parmesan and chop to combine. Add the basil and continue chopping everything together until it reaches a crumble consistency. Season with the salt and pepper and combine. Set aside.

3. Heat a large skillet over medium heat. Add the oil, zucchini and onion and sauté for 12–14 minutes, until very soft. Add the sauce, lemon zest, basil and Parmesan and stir. Cook until the sauce has thickened, 10–12 minutes, stirring every few minutes. Remove from the heat. Add the pasta to the skillet and toss to coat.

4. Transfer the pasta to a serving bowl and top with the crumble.

3. Cheesy Spinach and Tomato Zucchini Boats

Serves 4–8 (4 zucchini) · Total: 50 minutes

The comfort-food entry. Three cheeses, spinach, tomato, and a scoop-and-fill technique that uses up the whole vegetable.

Ingredients

• 4 small/medium zucchini

• Salt

• ¾ cup ricotta cheese

• ¾ cup crumbled feta cheese

• ¾ cup Parmesan cheese

• ⅓ cup chopped onion

• ½ cup chopped spinach

• ½ cup chopped tomatoes

• Pinch of salt

• Pinch of pepper

• 1 egg

Instructions

1. Preheat the oven to 400°F. Line a small baking sheet or casserole dish with parchment paper and set aside.

2. Create a boat shape in each zucchini by slicing into each side lengthwise, then removing the tops. Carefully scrape out the seeds with a spoon. Sprinkle the tops with salt and let sit for 10 minutes. (Save the scooped-out zucchini for later.)

3. Make the filling. In a bowl, combine the ricotta, feta and Parmesan with the onion, spinach, tomatoes, salt, pepper and egg. Mix into a filling and set aside.

4. Dry the insides of the zucchini with a paper towel, then divide the filling equally among the four zucchini. Place on the baking sheet or in the casserole dish and bake for 30–35 minutes.

4. Crisp Roasted Zucchini with Creamy Feta, Sun-Dried Tomato & Almond Crumble

Serves 4–6 · Prep: 25 minutes · Cook: 30 minutes · Total: 55 minutes

A whipped feta-and-cottage-cheese spread underneath, crisp roasted zucchini on top, and a punchy sun-dried tomato crumble to finish. This is the char-crunch-cream idea at its best.

For the zucchini

• 2 large zucchini, scored and cut into 2-inch pieces

• Seasoned salt or sea salt

• 2 tbsp olive oil

For the spread

• ½ cup crumbled feta cheese

• ½ cup cottage cheese

• 2 tbsp chopped parsley or scallions

• 1 clove garlic, minced

• Juice of ½ lemon

• ¼ tsp salt

For the crumble

• 3 tbsp chopped sun-dried tomatoes (in oil)

• 3 tbsp chopped parsley

• ¼ cup chopped almonds

• 1 clove garlic, minced

• Salt

• ½ tbsp olive oil, plus more for drizzling

Instructions

1. Preheat the oven to 425°F. Place a cast iron or oven-safe skillet in the oven for 15 minutes.

2. Prep the zucchini. Add to a plate and top liberally with salt. Let sit for 15 minutes, then pat dry with paper towels. Do not rinse.

3. While the zucchini sits, make the spread. Add the cottage cheese to a food processor and briefly process to smooth. Add the feta, parsley, garlic, lemon juice and salt and process again until slightly smoother — it can stay a little chunky. Set aside.

4. Remove the pan from the oven and add the zucchini face down. Roast for 30 minutes, flipping halfway.

5. While the zucchini roasts, make the crumble. Add the sun-dried tomatoes, parsley, almonds, garlic and salt to a cutting board and chop together into a crumble. Transfer to a bowl, add the oil and mix to combine.

6. Spread the feta mixture onto a plate, top with the zucchini and sprinkle the crumble over top.

5. Roasted Zucchini with Feta-Basil-Pistachio Crumble

Serves 4–6 · Total: 50 minutes

Same energy, different crumble — plus a honey-tahini drizzle that ties the whole plate together.

For the zucchini

• 4 small zucchini

• 2–3 tbsp olive oil

• ¾ tsp salt

• Handful of arugula

For the crumble

• ¼ cup pistachios

• ¼ cup feta cheese

• 3 tbsp basil

• Zest of ½ lemon

• Salt to taste

• Pepper to taste

For the tahini drizzle

• 2 tbsp tahini

• ½ tbsp honey

• 1 tsp lemon juice

• Pinch of salt

• Water to thin

Instructions

1. Preheat the oven to 425°F. Place a cast iron pan in the oven for 15 minutes to heat.

2. Slice the zucchini in half lengthwise, score the tops diagonally, then slice into thirds.

3. Add the zucchini to a plate and top liberally with salt. Let sit for 15 minutes, then pat dry with paper towels. Do not rinse.

4. Remove the pan from the oven and add the oil (use two pans and divide the oil if needed), then add the zucchini face down. Roast for 30 minutes, flipping halfway.

5. While the zucchini roasts, make the crumble. Chop the pistachios, then add the feta, basil, lemon zest, salt and pepper. Continue chopping until it forms a nice crumble.

6. Make the drizzle. Add the tahini, honey, lemon juice and salt to a small bowl. Whisk, then add water 1 tbsp at a time, whisking until you reach the desired consistency.

7. Add the arugula, then top the zucchini with the crumble and tahini drizzle.

6. Smashed Zucchini Chickpea Salad with Avocado and Pistachios

Serves 4–5 · Total: 50 minutes

Smash it, salt it, roast it hard, then toss with avocado, crispy chickpeas and pistachios. Craggy edges are the point here.

For the salad

• 3 large zucchini

• Salt

• 2 tbsp olive oil

• 1 tsp paprika

• ½ tsp garlic powder

• ¼ cup chopped cilantro

• ⅓ cup finely chopped red onion

• 1 avocado, finely chopped

• ¼ cup pistachios

• Tahini, optional for topping

For the chickpeas

• 1 (15-oz) can chickpeas, rinsed and drained

• ½ tbsp olive oil

• 1 tsp paprika

• ¼ tsp salt

• ½ tsp garlic powder

Instructions

1. Preheat the oven to 425°F.

2. Place the zucchini on a cutting board. Use a rolling pin or heavy pan to smash into medium-sized pieces. Repeat with the remaining zucchini.

3. Place the zucchini in a colander and sprinkle liberally with salt. Let sit for 10 minutes, then use a paper towel or rag to wipe and gently squeeze out the moisture. Do not rinse.

4. Place the zucchini on a baking sheet. Add the oil, paprika and garlic powder and toss to coat. Spread out, skin side up, and roast for 30–35 minutes, flipping halfway.

5. Add the chickpeas to a separate sheet pan and roast for 10 minutes. Remove and drizzle with the olive oil, paprika, salt and garlic powder. Toss to coat, then roast for 10 more minutes. Remove and let cool.

6. Place the zucchini in a bowl and add the cilantro, onion, avocado and pistachios. Toss to combine. Add the chickpeas and toss lightly, then plate. Drizzle with tahini, if using.

7. Zucchini and Sweet Potato Salad with Zesty Shallot Dressing

Serves 4–6 · Total: 45 minutes

The one that eats like a full meal. Roasted zucchini, corn, sweet potato and chickpeas over arugula, with a shallot dressing you’ll want to put on everything.

Ingredients

• 2 medium zucchini, finely chopped

• 1 red onion, chopped

• 2 ears corn, shaved

• ½ cup plus 3½ tbsp olive oil, divided

• 1½ tsp salt, divided

• ¼ tsp black pepper, divided

• 1½ tsp garlic powder, divided

• 2 medium sweet potatoes, chopped into small cubes

• 1 (15-oz) can chickpeas, rinsed and drained

• 1 tsp paprika

• ¼ cup Marukan Organic Rice Vinegar

• 2 tbsp maple syrup

• 1 tbsp lemon juice

• 2 tsp Dijon mustard

• 1 tsp lemon zest

• 2 cloves garlic, minced

• ¼ cup chopped shallots

• 3 cups chopped arugula

• ½ cup crumbled feta cheese

• ½ cup chopped fresh parsley

Instructions

1. Preheat the oven to 425°F. Line two sheet pans with parchment paper.

2. Place the zucchini, onion and corn on one sheet pan, keeping each vegetable separate. Drizzle with 2 tbsp olive oil, then season with ½ tsp salt, ⅛ tsp pepper and ½ tsp garlic powder. Toss to combine.

3. Add the sweet potatoes and chickpeas to the second sheet pan. Drizzle with 1½ tbsp olive oil and season with ½ tsp salt, the remaining garlic powder and the paprika. Roast both pans for 25–30 minutes, tossing halfway.

4. While the vegetables roast, make the dressing. Add the remaining olive oil, rice vinegar, maple syrup, lemon juice, mustard, salt, pepper, lemon zest, garlic and shallots to a jar with a lid. Seal and shake until well combined.

5. Assemble the salad. In a large bowl, combine the arugula, roasted vegetables, feta and parsley. Add dressing to taste and toss.

8. Crispy Parmesan Zucchini Rings with Herbed Tahini-Yogurt

Serves 4–6 · Total: 35 minutes

The fun one to end on. Breaded, baked crispy rings with a herby tahini-yogurt dip — and a clever trick where the cored-out centers get roasted straight into the sauce. Nothing wasted.

For the zucchini

• 3 medium zucchini

• 1 tsp salt, plus more for the dip

• 2 tsp paprika

• 2 tsp onion powder

• 2 tsp dried basil

• 2 tsp dried oregano

• 2 eggs, lightly beaten

• 1 cup finely shredded Parmesan cheese

• 1 cup panko or pork panko

• Olive oil

For the dip

• 3 tbsp tahini

• ⅓ cup Greek yogurt

• ½ tsp salt

• 1 tbsp lemon juice

• Pepper to taste

• ¼ cup fresh basil

• 5 scallions

• 1 clove garlic

Instructions

1. Preheat the oven to 425°F. Line two large sheet pans and one small sheet pan with parchment paper.

2. In a bowl, mix the panko and Parmesan. In another bowl, lightly beat the eggs.

3. Slice the zucchini into ⅓-inch rounds. Core each round (a small cookie cutter works well) and set the centers aside. Mix the spices (salt, paprika, onion powder, oregano and basil) and pour onto a plate. Dip each ring into the spices, coating both sides, then into the egg, then into the panko mixture, coating both sides. Place on the large sheet pans, drizzle lightly with olive oil and bake about 8 minutes per side, until crisp and evenly browned.

4. Add the reserved centers to the small sheet pan, drizzle with a little olive oil and salt, and toss. Roast for 15 minutes, until softened.

5. Add the roasted centers and the remaining dip ingredients to a food processor or blender and blend until smooth.

6. Serve the rings with the dip.

That’s the send-off. Eight recipes, one humble vegetable, zero excuses to let it rot in the drawer. Make the honey-garlic butter one if you make nothing else — and then come tell me about it.

See you next week. 🥒

Build boldly. Finish bright.

— Caitlin

These are the two I kept making for myself after the shoot wrapped. One’s a no-cook, micro-chopped salad that’s basically summer in a bowl — the kind of thing you make on…

Read more

So this week I’ve got three for you, and they’re all doing something a little unexpected. Two are sliders — but forget the buns. We’re roasting sweet potatoes into rounds and letting them do the job, which means these are naturally gluten-free and, honestly, better for it. The sweet caramelized edges against a spiced patty is the whole point. And then there’s a salad that isn’t sad: grilled honey mustard chicken over romaine with blueberries, feta, and a creamy yogurt ranch that ties the whole thing together.

Make one this week. Make all three if you’re feeling ambitious. Either way, these are free for everyone — so forward it to the friend who always asks what you’re making.

Let’s cook.

Cilantro Lime Shrimp Sliders with Bang Bang Sauce

Light, fresh cilantro-lime shrimp sliders on roasted sweet potato rounds, finished with a creamy, spicy-sweet bang bang sauce. Naturally gluten-free.

Serves: 6 · Time: 45 minutes

Ingredients

Sliders

• 1 lb wild shrimp, thawed and patted dry

• 1 cup onion, minced

• 1/4 cup cilantro, chopped

• 1/2 tsp salt

• 1/2 tsp garlic powder

• 1/4 tsp pepper

• 1/2 tsp lime zest

• 1 tsp coconut aminos

• 1 egg

• 1 tbsp oil, for brushing

• 2 medium/large sweet potatoes, sliced into 1/2-inch rounds

Bang Bang Sauce

• 3 tbsp mayonnaise

• 4 tbsp plain Greek yogurt

• 3 tbsp sweet chili sauce

• 1 1/2 tbsp sriracha (1–2 tbsp, to taste)

Steps

1. Preheat the oven to 375°F.

2. Slice the sweet potatoes into 1/2-inch rounds, aiming for pieces wide enough to hold a slider. Arrange on a baking sheet and roast for 30 minutes, flipping halfway through, until tender and lightly caramelized.

3. Squeeze any excess liquid from the shrimp, then pulse in a food processor for about 20 seconds until pulverized. Transfer to a bowl.

4. To the shrimp, add the onion, cilantro, salt, garlic powder, pepper, lime zest, coconut aminos, and egg. Mix well. The mixture may seem too soft — that’s fine, just form it into patties.

5. Form into six patties and place on a baking sheet. Bake at 375°F for 12–15 minutes, until firm.

6. Remove the sliders, brush the tops with oil, and broil for 1–2 minutes until lightly golden. Watch closely so they don’t burn.

7. While the sliders bake, whisk together the mayonnaise, Greek yogurt, sweet chili sauce, and sriracha until smooth. Taste and adjust the sriracha to your preferred heat. Chill until ready to serve.

8. Set a shrimp slider on a sweet potato round, drizzle or dollop with bang bang sauce, and add any toppings you like. Serve right away.

Notes: The shrimp mixture will seem soft, and that’s normal — it firms up as it bakes. Try to pick sweet potatoes wide enough to hold a slider; the fattest part gives the best “buns.” With 2 sweet potatoes you’ll likely get more rounds than sliders, so use the widest ones for the patties and save the smaller ends to snack on, serve open-faced, or double-stack bun-style. For the sriracha, start with 1 tbsp and add more to reach your preferred heat. You can roast the rounds and bake the sliders at the same time since both use a 375°F oven.

Chili Lime Turkey Sliders on Sweet Potato Buns

Smoky chili-lime turkey sliders served on roasted sweet potato rounds with a creamy chipotle sauce. Naturally gluten-free and packed with flavor.

Serves: 6 · Time: 45 minutes

Ingredients

Sliders

• 1 lb ground turkey

• 1/2 cup onion, minced

• 1/2 cup mushrooms, minced

• 1/3 cup tortilla chips, crushed to a crumb texture

• 1 tsp chipotle chili powder

• 1/2 tsp cumin

• 1/2 tsp lime zest

• 1 tbsp lime juice

• 1 tbsp tomato paste

• 1/2 tsp salt

• 2 tsp olive oil

• 2 medium/large sweet potatoes, sliced into 1/2-inch rounds

Chipotle Sauce

• 3 tbsp Greek yogurt

• 2 tbsp mayo

• 2 tsp chipotle hot sauce

• 1/2 tsp lime juice

• Salt, to taste

Steps

1. Preheat the oven to 375°F.

2. Slice the sweet potatoes into 1/2-inch rounds, aiming for pieces wide enough to hold a slider. Arrange on a baking sheet and roast for 30 minutes, flipping halfway through, until tender and lightly caramelized.

3. In a medium bowl, mix together the ground turkey, onion, mushrooms, crushed tortilla chips, chipotle chili powder, cumin, lime zest, lime juice, tomato paste, salt, and olive oil until just combined — don’t overwork it.

4. Form into about 6 mini patties and place on a baking sheet. Bake for 25 minutes, or until cooked through (165°F internal).

5. While everything bakes, whisk together the Greek yogurt, mayo, chipotle hot sauce, lime juice, and salt to taste until smooth. Chill until ready to serve.

6. Set a turkey slider on a sweet potato round, add a spoonful of chipotle sauce, and finish with your choice of toppings — greens, shredded red cabbage, jalapeño, avocado, or tomato. Top with a second round if you like, and serve.

Notes: Try to pick sweet potatoes wide enough to hold a slider — the fattest part gives the best “buns.” With 2 sweet potatoes you’ll likely get more rounds than sliders, so use the widest ones for the patties and save the smaller ends to snack on, serve open-faced, or double-stack bun-style. Optional toppings: greens, shredded red cabbage, jalapeño slices, avocado slices, and tomato slices. You can roast the rounds and bake the sliders at the same time since both use a 375°F oven.

Honey Mustard Chicken Ranch Salad

Grilled honey mustard chicken over a bright salad of romaine, blueberries, feta, and fresh herbs, finished with a creamy yogurt ranch.

Serves: 4–6 · Time: 45 minutes (including 30-minute marinade)

Ingredients

Salad

• 2 romaine heads, chopped

• 1 English cucumber, sliced

• 1 1/2 cups cherry or grape tomatoes, halved

• 2 avocados, diced

• 1/2 red onion, thinly sliced

• 1 cup blueberries

• 1/4 cup fresh cilantro, roughly chopped

• 3 tbsp fresh dill, chopped

• 1 cup feta cheese, crumbled

Chicken + Marinade

• 2 lb chicken breast, pounded thin

• 1/4 cup spicy brown mustard

• 1/4 cup honey

• 1 tbsp apple cider vinegar

• 1 tbsp olive oil

• 1/2 tsp garlic powder

• 1/2 tsp salt

• 1/2 tsp onion powder

Yogurt Ranch Dressing

• 1/2 cup Greek yogurt

• 1/2 cup sour cream

• 1 tbsp ranch seasoning

• 1/2 tsp salt

• 1/2 tsp garlic powder

• 1 tsp honey

• 1 tbsp lemon juice

• 1 tsp brown mustard

Steps

1. In a bowl, whisk together the spicy brown mustard, honey, apple cider vinegar, olive oil, garlic powder, salt, onion powder, and pepper to taste until smooth.

2. Pat the chicken dry and add to the marinade, turning to coat well. Cover and let sit at room temperature for 30 minutes (or up to a few hours in the fridge).

3. Whisk together the Greek yogurt, sour cream, ranch seasoning, salt, garlic powder, honey, lemon juice, and brown mustard until smooth. Thin with a splash of water or milk if needed. Chill until ready to serve.

4. Heat the grill to medium-high (about 450–500°F). Clean and oil the grates well — thin chicken sticks easily.

5. Lay the chicken down and don’t touch it for 2–3 minutes, until you have clear grill marks and easy release. Flip once and cook another 2–3 minutes. Thin breasts cook fast, so stay close — total time is usually 4–6 minutes. Pull at 160°F internal (it carries over to a safe 165°F as it rests), or when the juices run clear with no pink at the thickest part.

6. Let the chicken rest 5 minutes before slicing — cutting too soon lets the juices run out. Slice against the grain for the most tender bite.

7. In a large bowl, add the romaine as the base. Layer on the cucumber, tomatoes, red onion, blueberries, cilantro, dill, and feta. Add the avocado last so it doesn’t get mashed.

8. Fan the sliced chicken over the top. Drizzle with the dressing just before serving, or serve it on the side so leftovers stay crisp. Toss gently at the table.

Notes: Thin chicken goes from perfect to overdone in under a minute, so err on the side of pulling early. Add the avocado and dressing at the last moment to keep everything fresh — if you expect leftovers, dress only what you’ll eat. The blueberry-dill-feta combo leans bright and Mediterranean, so the creamy ranch balances it nicely.

Made one of these? Hit reply and tell me how it went — I read every note. And if this landed in your inbox from a friend, you can subscribe for free to get recipes like these every week.

Build Boldly. Finish Bright.

-Caitlin

But barely is where the fun starts. Because a peach practically begs for four things: a little char, a hit of honey, something cool and whipped, and a crunch to finish. That’s the whole thread running through this issue — five recipes that take the best fruit of the summer and layer it into something you’ll want to make on repeat before the season’s gone.

Two salads, two apps, one dessert. Minimal cooking, maximum payoff. Let’s get into it.

(Quick heads-up: this collection leans hard on peak-ripe peaches, so buy a few extra — you’ll want them. And yes, that’s my go-to olive oil linked throughout if you need to restock.)

Peach Crisp Ice Cream

Everything you love about a peach crisp — warm spice, buttery pistachio-date crumble, jammy compote — folded into cold, creamy scoops. Worth every step.

Serves 4 · Time ~40 min (plus cooling)

For the pistachio date crumble:

• ½ cup rolled oats

• ¼ cup AP flour (gluten-free works)

• ⅓ cup chopped pistachios

• 2 tbsp melted unsalted butter

• 6 large Medjool dates, chopped

• ½ tbsp honey

• ½ tsp cinnamon

• ¼ tsp salt

For the peach compote:

• 4 peaches, peeled & roughly chopped

• 2 tbsp honey

• 1 tbsp lemon juice

• ¼ cup water

• 1 tsp cinnamon

• 1 tsp vanilla

• Pinch of salt

For the ice cream base:

• 1 cup cottage cheese

• 1¼ cups heavy cream

• 4–5 tbsp honey

• 1 tbsp vanilla

• Pinch of salt

Method:

1. Make the crumble. Pulse the dates in a food processor 20–25 times until broken into small pieces (or chop if soft). Transfer to a medium bowl. Add the flour, oats, pistachios, cinnamon and salt. Drizzle with butter and honey and stir until the mixture clumps — use your hands if needed.

2. Spread onto a parchment-lined sheet pan and bake at 325°F for 12–16 minutes, until the edges begin to brown. Cool completely (I pop it in the freezer to cool in under 10 minutes).

3. Make the compote. Combine all compote ingredients in a medium saucepan over medium heat. Cook, stirring occasionally, until the peaches are soft and the liquid has absorbed and thickened. Remove from heat and cool completely (again — parchment-lined sheet pan in the freezer to cool fast).

4. Make the base. Blend all base ingredients until completely smooth.

5. Churn. If using the Instant Chill, pour the base into the machine and select the ice cream setting for 16 minutes. When it beeps for mix-ins, add the cooled compote and half the crumble. Reserve the rest for topping. (No Instant Chill? Freeze your ice cream machine bowl ahead, churn the base, and add the mix-ins toward the end.)

6. Scoop, top with extra crumble and a drizzle of honey, and try not to eat it straight from the machine. 🍦

Fried Feta & Peach Prosciutto Roll-Ups

Crispy pan-fried feta, sweet peach, salty prosciutto, a hit of hot honey. The kind of app that disappears before you sit down.

Makes 8 · Time 15 min

• 8 slices feta, about ¼-inch thick

• 2 tbsp cornstarch

• 3 tbsp avocado oil

• Large handful arugula

• Olive oil

• Salt

• 8 slices prosciutto

• 1 peach, sliced into 8 wedges

• Hot honey

• Crushed pistachios

Method:

1. Dip each side of the feta slices in cornstarch to coat.

2. Heat a sauté pan over medium-high, then add the avocado oil. Pan-fry the feta slices for about 45–75 seconds per side. Remove and place onto a napkin.

3. Add the arugula to a bowl, drizzle with olive oil and a pinch of salt. Massage to coat.

4. Place a slice of prosciutto on a flat surface. To one side, add a little arugula, then a slice of feta, then a peach wedge on top. Roll the prosciutto carefully, keeping everything in place. After one roll, fold over one edge slightly at an angle and continue rolling into a loose “cone” shape, so the peach and feta peek out one end. Repeat.

5. Place the rolls on a plate, drizzle with hot honey and sprinkle with crushed pistachios.

Peach, Blueberry & Goat Cheese Salad with Honey-Lime Dressing

The prettiest thing you’ll make all month, and the easiest to bring anywhere. Sweet, creamy, crunchy, herby — all in one bowl.

Serves 4–6 · Time 15 min

For the salad:

• 4 cups loosely packed finely chopped kale

• 2 ripe peaches, chopped

• 1 cup blueberries

• 1 cup chopped mini cucumbers

• 1 ripe avocado, chopped

• ½ cup finely chopped red onion

• ½ cup goat cheese crumbles

• ½ cup roasted pumpkin seeds

• ½ cup chopped fresh basil

For the dressing:

• ¼ cup olive oil

• ¼ cup plain yogurt

• 2 tbsp lime juice

• 3–4 tbsp honey

• ½ tsp salt

• ¼ tsp pepper

Method:

1. Make the dressing. Add the olive oil, yogurt, lime juice, honey, salt and pepper to a jar with a lid. Shake until smooth.

2. Assemble the salad. Add the kale, peaches, blueberries, cucumbers, avocado, red onion, goat cheese, pepitas and basil to a large bowl. Add dressing to your liking, then toss and serve.

Charred Peach-Basil-Date Salsa with Whipped Goat Cheese and Ricotta

The centerpiece. Charred peaches and dates over a cloud of whipped goat cheese and ricotta, scooped up with olive-oil-toasted baguette. Put it in the middle of the table and watch it go.

Serves a crowd · Time ~20 min

For the salsa:

• 4 slightly ripe peaches (not mushy), sliced

• 2 tbsp olive oil, divided

• ½ cup chopped dates

• ⅓–½ cup chopped fresh basil

• Squeeze of lemon

• 1–2 tbsp hot honey (to taste)

• Salt to taste

For the whipped goat cheese:

• 8 oz goat cheese

• ½ cup ricotta

• Juice of ½ lemon

• Pinch of salt

For serving:

• Sliced baguette, drizzled in olive oil & toasted, plus more oil for serving

• Toasted sliced almonds

Method:

1. Heat a sauté pan over medium-high. Add ½ tbsp olive oil and cook the peaches on both sides in batches, about 1 minute per side. Remove and chop into bite-sized pieces.

2. Add the peaches to a bowl with the dates, basil, lemon squeeze, remaining olive oil and hot honey. Add a pinch of salt and toss.

3. Toast the bread in the oven with a little olive oil.

4. Add the goat cheese, ricotta, lemon juice and salt to a mixing bowl and whip with a hand mixer until smooth.

5. Plate the whipped goat cheese, top with the salsa, scatter with toasted sliced almonds, and drizzle with more olive oil.

Peach & Avocado Salad with Honey-Basil Oil, Ricotta & Feta

A stunner on a plate. Thin ribbons of peach and avocado layered into clusters, dolloped with ricotta and feta, showered with pistachios, then drizzled with a bright, garlicky honey-basil oil. The one you make when you want the table to go quiet.

Serves 4 · Time ~15 min

For the honey-basil oil:

• ½ cup olive oil

• ½ cup fresh basil

• ¼ tsp salt

• Juice of 2 lemons

• 2 tbsp honey

• 2 cloves garlic

For the salad:

• 1 cup packed arugula

• 3 peaches, sliced thinly

• 2 ripe avocados, sliced thinly

• ¼ cup thinly sliced red onion

• ½ cup ricotta cheese

• ⅓ cup crumbled feta cheese

• 3 tbsp chopped pistachios

• Salt to taste

• Black pepper to taste

Method:

1. Make the oil. Add the olive oil, basil, salt, lemon juice, honey and garlic to a high-speed blender. Blend until very smooth.

2. Assemble the salad. Add the arugula to a plate and spread it out. Create flat stacks of peaches and avocado and spread them over the arugula, overlapping them in clusters.

3. Add dollops of ricotta over the peaches and avocado, then sprinkle the feta over the top. Scatter the red onion, then the pistachios, and season with salt and pepper. Drizzle the whole salad with the honey-basil oil.

Want two more? 🍑

These five are yours, free, all summer long. But I couldn’t stop at five — so paid subscribers are getting two bonus peach recipes this week: the ones that lean a little more show-stopping, for when you really want to make people gasp.

Go make something with a peach before the season’s gone.

Build boldly. Finish bright.

Read more

Here are my 10 go-to picks from each — the stuff that’s actually in my cart every single trip.

Trader Joe’s 🛒

1. Coconut aminos — unbeatable price, savory-sweet, my favorite soy sauce swap for dressings

2. Bacon — uncured, no nitrates, real ingredients, ridiculously good price

3. Brown rice/quinoa pasta — gluten-free pasta that even gluten-eaters ask for

4. Wild-caught salmon — the best price on fresh, wild-caught, hands down

5. Dried fruit — my always-stocked pantry staple for snacking and dressing up salads

6. Frozen fruit — freezer MVP for smoothies, quick desserts, and topping oatmeal

7. Dark chocolate — tastes luxe, priced like a steal

8. Sweet potatoes — every variety (regular, organic, Japanese, purple), always a great price

9. Vegan kale pesto — converted this pesto purist, no contest

10. Hummus — homemade flavor with zero homemade effort

Whole Foods 🧀

1. Organic spices — better quality and better price than the big “organic” name brands

2. Cheese selection — unmatched, full stop, whatever you’re looking for they have it

3. Egg Life wraps — my favorite way to add protein, best price around

4. Frozen chopped kale — organic and pre-chopped, straight into soups and smoothies

5. Family-size uncured ham & roasted turkey — makes keeping lunches stocked so easy

6. Wellshire turkey kielbasa — cleaner, less greasy, all the flavor of the original

7. Wild gulf shrimp — jumbo, additive-free, top quality

8. Goodpop frozen treats — no added sugar popsicles, the watermelon pops and gluten-free cookies & cream sandwiches are favorites

9. Organic fruit spread — seed-free blackberry and strawberry, my go-tos

10. Tea selection — genuinely the best variety I’ve found anywhere

Costco 📦

1. Polar seltzer variety pack — grapefruit, lime, black cherry, cranberry lime, unbeatable price

2. Organic pasture-raised eggs — 24 eggs for under $10, best deal I’ve found

3. Raw honey & pure maple syrup — rich, floral, real — high quality for a great price

4. Organic cashews — 2.5 pounds for under $20, my kitchen workhorse

5. Kirkland grass-fed butter — better price than Kerrygold, just as tasty

6. Chosen Foods avocado oil mayo — unbeatable price, the only mayo I use

7. Raw Gruyère & Parmigiano Reggiano — hidden gem cheese, huge blocks, tiny price

8. One Degree sprouted oats — organic, glyphosate-free, gluten-free, huge bag

9. Almond flour — the least expensive I’ve found, 3-lb bag, constant baking staple

10. Pure vanilla extract — hands-down the best price I’ve come across

That’s the list. Paid subscribers get the full story behind every single pick — why it made the cut, what I compared it to, and exactly how I use it in my kitchen every week. Plus, some few lesser known hidden gems.

Build boldly. Finish bright.

— Caitlin

No elaborate backstory needed here — just two cookies that are so good, so simple, and so unexpectedly wholesome that I had to make them your bonus this week.

Both are made with almond flour. Both are refined sugar-free, gluten-free, and grain-free. And both taste like absolutely none of those things. You would never know. That’s kind of my whole thing.

Read more

Split open Medjool dates, press it flat & roll it out. THEN dip it in dark chocolate, top with crushed peanuts, and sandwich creamy frozen yogurt in the middle. That’s it. No baking. No cooking. Just a stupidly good freezer treat that tastes like it should not be this easy. Sweet, chewy, creamy, & honestly addictive to keep in the freezer.

•

Made with:

– Flattened dates

– Whipped topping

—Thick yogurt

– Peanut butter

—Chocolate

•

1 tub whipped topping (I used TruWhip)

3/4 cup plain Greek yogurt

2 tbsp maple syrup

3 tbsp smooth natural peanut butter

12 oz pitted dates

3/4 cup chocolate chips

2 tsp coconut oil

Crushed peanuts

•

1️⃣Make the filling. Add the whipped topping, yogurt, peanut butter and maple syrup to a bowl and whisk until smooth and creamy. Set aside. 2️⃣Open the dates and line them up on a parchment lined sheet pan. Cover them with more parchment paper and use a rolling pin or a heavy pan to flatten them to create a large rectangle 8x4. If there are holes, simply cover them with small pieces of date and re-roll. Next, cut the rectangle into two equal squares about 4x4. 3️⃣Place one rectangle onto a parchment lined sheet pan or baking pan, then spread the filling over the dates. Top with the second date square and gently press down. Place it in the freezer for at least 5-6 hours, or overnight. 4️⃣Slice the large square into 8 smaller squares, then put them back into the freezer until ready to dip. 5️⃣Melt the chocolate and coconut oil together in the microwave on 30 second intervals until melted, stirring after each interval. 6️⃣Dip each sandwich into the chocolate to cover half of it, then place them onto a second lined sheet pan. Sprinkle the tops with the peanuts and place back in the freezer for 10 minutes until the chocolate hardens.

•

#datesnacks #frozenyogurt #nobake #healthydessert #summerdessert

You know that feeling when you crack the code on something in the kitchen — and suddenly everything just opens up? That’s exactly what happened when I perfected my go-to vanilla cake base, and I’ve been dying to share it with you. It is lightly sweetened with honey and the texture is moist and fluffy at the same time.

This week, I’m giving you three recipes in one: My Perfect, Easy Vanilla Cake — gluten-free, grain-free, and genuinely foolproof — plus two completely different ways to finish it depending on your mood, your occasion, or honestly, what’s already in your fridge.

Because that’s the thing about having a truly great base: it’s not just a recipe. It’s a system. And once you have it, you’ll use it all summer long.

THE BASE: My Perfect, Easy Vanilla Cake

Gluten-free. Grain-free. The only vanilla cake recipe you need.

Light, tender, with that classic vanilla warmth — this cake is the foundation everything else is built on this week. It bakes beautifully, layers like a dream, and nobody will ever guess it’s gluten-free. That part is always my favorite.

Recipe 1: My Perfect, Easy Vanilla Cake

Time: 33 minutes · Serves: 6-8

Ingredients

• 1½ cups almond flour

• 4 eggs

• ¼ cup honey

• ½ tbsp baking powder

• 1 tbsp vanilla

• Pinch of salt

Instructions

1. Preheat oven to 325°F. Grease two 6-inch cake pans with butter or oil, then cut parchment paper into circles to fit the bottom of each pan and line them.

2. Combine all ingredients in a large mixing bowl and whisk until smooth and well combined.

3. Divide the batter evenly between the two prepared pans and bake for 20–23 minutes, until a toothpick inserted in the center comes out clean.

4. Allow to cool completely in the pans, then remove and transfer to a cooling rack. Do not frost until completely cooled.

💡 Pro Tip: Making these ahead? Wrap each cooled cake layer in plastic wrap, lay flat on a sheet pan, and freeze overnight. Remove and unwrap 30–60 minutes before frosting. It makes frosting so much easier and locks in all that moisture.

THE FILLINGS & FROSTINGS

Now here’s where it gets fun. Same base, two completely different directions. Pick your occasion — or honestly, make both.

BUILD 1: Vanilla Custard Cake with Homemade Whipped Cream

This one is pure, elegant comfort. The cake layers are filled with a lightened-up custard — silky, lightly sweet, not too rich — and then finished with clouds of homemade whipped cream frosting. It’s the kind of cake that looks like it came from a bakery but comes together in your own kitchen without a ton of fuss. On occasion, I do make this same cake with a rich, traditional pastry cream (my husband’s birthday request every year!) — but this version below is lightened up with a summer vibe.

It’s the one to bring to a summer dinner party when you want people to go quiet for a second after the first bite.

✨ The move: The lightened custard is the secret here — it keeps the whole thing feeling indulgent without being heavy. Exactly how summer desserts should feel. BUT, the homemade whipped cream is a non-negotiable — I think this speaks for itself. For a dairy free alternative, homemade coconut whipped cream is a perfect swap. .

Vanilla Custard Cake with Homemade Whipped Cream

Active Time: 50 minutes · Serves: 6-8

Lightened Vanilla Custard Filling

You’ll likely only need ⅔ of this — but trust me, the leftovers disappear fast.

Ingredients

• 3 egg yolks

• 4 tbsp cornstarch or potato starch

• ¼ cup honey

• 1½ cups almond milk or skim/low-fat milk

• 1 tbsp vanilla

• Pinch of salt

• 1 tbsp butter (optional, for extra richness)

Instructions

1. Add the egg yolks, cornstarch, and honey to a medium mixing bowl and whisk until smooth. Set aside.

2. Heat the milk and vanilla in a saucepan over medium heat until it begins to steam and is almost at a boil. Remove from heat.

3. While constantly whisking, slowly pour half the warm milk into the egg mixture to temper the eggs. Whisk until smooth, then pour the entire mixture back into the saucepan.

4. Return to medium heat and whisk constantly as the custard begins to thicken. Once you see the first bubbles break the surface, lower the heat and continue whisking for a further 1–2 minutes.

5. Remove from heat and whisk in the butter until fully incorporated.

6. Pour the custard into a bowl and immediately press plastic wrap directly onto the entire surface to prevent a skin from forming. Cool to room temperature, then refrigerate for several hours until completely chilled.

7. Once set, gently whisk the custard until smooth before using.

---

Homemade Whipped Cream Frosting

Stabilized with gelatin so it holds beautifully.

Ingredients

• 2 cups whipping cream

• 2½ tbsp honey

• 1 tsp vanilla

• Pinch of salt

• 1 tsp gelatin

• 2 tbsp cold water

Instructions

1. Add gelatin to a small dish with 2 tbsp cold water. Stir to combine and let bloom for about 4 minutes.

2. Meanwhile, pour the whipping cream into a cold mixing bowl. Add vanilla and salt and whip on medium speed until soft peaks form. Add honey and mix on low to combine.

3. Microwave the bloomed gelatin for 10–15 seconds until lukewarm. If it’s very warm, let it cool for a few minutes before adding — you don’t want it to melt the whipped cream.

4. With the mixer running on medium speed, slowly stream in the gelatin. Once fully incorporated, increase speed and whip until stiff peaks form.

5. Refrigerate the bowl for at least 10 minutes before frosting your cake.

💡 Storage: Use immediately or refrigerate for up to 3 days.

BUILD 2: Vanilla Cake with Chocolate Whipped Cream & Raspberry Jam

Same base. Completely different energy.

This version is rich, a little romantic, and honestly kind of irresistible. The layers are filled with raspberry jam — bright, a little tart, jammy in the best way — and then frosted with the most luscious chocolate whipped cream made with instant chocolate pudding. It’s light and silky but deeply chocolatey, and it sets up beautifully so you get those clean, stunning slices.

The raspberry and chocolate combination is classic for a reason. But sandwiched inside this tender vanilla cake and finished with that cloud-like chocolate cream? It feels completely fresh.

This is your celebration cake. The birthday cake. The “I need to bring something impressive” cake. The one that makes people ask if you went to pastry school.

(You didn’t. But you don’t have to tell them that.)

✨ The move: Don’t skimp on the raspberry jam layer — that bright pop of fruit against the chocolate cream is what makes every single bite interesting.

Vanilla Cake with Chocolate Whipped Cream & Raspberry Jam

Active Time: 50 minutes · Serves: 6-8

Chocolate Whipped Cream Frosting

Light, silky, and deeply chocolatey — comes together in minutes.

Ingredients

• 2 cups whipping cream

• 1 (3.8 oz) package instant chocolate pudding mix

• 2 tbsp almond milk or low-fat milk

Instructions

1. Add the whipping cream to a cold mixing bowl or stand mixer. Whip on medium speed for 3–4 minutes until soft peaks form.

2. Add the chocolate pudding mix on top and whip on medium-high speed until stiff peaks form, about 45 seconds to 1 minute depending on your mixer.

3. Add the almond milk and mix on medium-low speed until smooth and fully incorporated.

4. Stop the mixer and fold gently with a spatula, making sure to scrape the bottom of the bowl for any pudding mix clumps.

💡 Storage: Use immediately or refrigerate for up to 3 days.

For the raspberry jam filling, use your favorite store-bought jam or homemade — about ½ cup is all you need.

ASSEMBLY

For both cakes

Once your cake layers are completely cooled and your frosting and filling are ready, here’s how to bring it all together:

1. Place one cake layer onto your serving plate. Add a generous layer of whipped cream frosting on top, about 1 inch high, and smooth it out evenly.

2. Using the back of a spoon or spatula, create a shallow divot in the center of the whipped cream — leaving about a ½ inch border around the edge and ¼ inch of whipped cream on the bottom of the divot.

3. Spoon your custard (Build 1) or raspberry jam (Build 2) into the divot, filling it most of the way but leaving a little space at the top.

4. Cover the filling with a thin layer of whipped cream, smoothing it gently so the filling is fully sealed in.

5. Place the second cake layer on top and press down lightly to set it in place.

6. Add the remaining whipped cream to the top and sides of the cake. Use a wet cake spatula to apply a thin, even layer around the sides and smooth everything out.

7. Finish the top however you like — I love creating soft swirls for a beautiful, organic look, but you can also smooth it completely flat and symmetrical for something more polished.

💡 Pro Tip: A wet spatula is your best friend here. Dip it in warm water, wipe it dry, and glide — it gives you that clean, bakery-smooth finish.

THE BIGGER PICTURE

What I love most about sharing this with you this week is the permission it gives you. You don’t need ten different cake recipes. You need one exceptional base and the confidence to riff on it.

Custard and whipped cream for something classic and refined. Chocolate mousse and whipped cream for something bold and celebratory. And honestly? There are so many more directions you can take this — and I’ll probably show you a few more before the summer is out. 😉

These cakes are the kind of thing I built Starinfinitefood around: real, layered, deeply satisfying food that looks and tastes elevated without requiring professional training or an entire weekend in the kitchen.

That’s always the goal. And this week, I think we really nailed it.

Happy baking, friend. You’ve got this.

Build boldly. Finish bright.

— Caitlin

The Full Menu

To start:

• Whipped ricotta with garlic and herb dipping oil

• Watermelon carpaccio with feta-basil-pistachio crumble (from this week’s free issue)

Mains:

• Ranch turkey burger sliders with honey-mustard slaw

• Grilled honey-soy chicken thighs

Drinks:

• Sparkling watermelon lemonade

Sides:

• Crushed potato salad with lemon-caper-parmesan dressing (from this week’s free issue)

• Broccoli and quinoa salad with parmesan-maple-tahini dressing (from this week’s free issue)

• Grilled corn with scallion butter

Dessert:

• Chewy maple lemon cookies

• Sliced fruit platter with honey and fresh mint

The Shopping List

Produce:

• 1 large watermelon

• 1 head broccoli

• 1¼ lb baby potatoes

• 6–8 ears of corn

• Fresh dill, parsley, basil, rosemary, mint, cilantro

• 3 lemons

• Red onion, Vidalia onion

• Garlic

• Dates

• Scallions

• Shredded carrots

• Red cabbage

• Greens of choice (for sliders)

• Avocados

Proteins:

• 1½ lbs bone-in chicken thighs

• 1 lb ground turkey

Dairy & refrigerated:

• 3 cups ricotta

• Feta crumbles

• Parmesan

• Greek yogurt

• Sour cream

• Unsalted butter (4 oz)

• Shredded cheddar cheese

• 1 egg

• Mayonnaise

Pantry:

• Quinoa

• Tahini

• Capers

• Roasted red peppers (jarred)

• Pistachios, roasted cashews

• Olive oil, balsamic glaze, balsamic vinegar

• Dijon mustard, brown mustard, whole grain mustard

• Maple syrup, honey

• Soy sauce

• Ranch seasoning

• Dried oregano, paprika, red pepper flakes

• Almond flour, almond butter

• Coconut oil

• Slider buns or buns of choice

The Prep Timeline:

Friday Evening:

• Make the parmesan-maple-tahini dressing

• Make the lemon-caper-parmesan dressing

• Cook the quinoa

• Make the scallion butter and refrigerate

• Bake the maple lemon cookies and store in an airtight container

Saturday:

• Assemble and refrigerate the broccoli and quinoa salad

• Make the crushed potato salad and refrigerate

• Marinate the chicken thighs overnight in the refrigerator

Sunday Morning (day of):

• Make the watermelon carpaccio crumble

• Make the whipped ricotta and herb dipping oil

• Slice the watermelon and keep covered

• Make the sparkling watermelon lemonade and refrigerate

• Set out platters and serving utensils

Sunday — 2 hours before eating:

• Form and refrigerate the turkey burger patties

• Assemble the watermelon carpaccio

• Pull the potato salad and broccoli salad from the fridge to come to room temperature

Sunday — 1 hour before eating:

• Light the grill

• Remove chicken from the fridge to come to room temperature

• Bake the turkey burger sliders

• Grill the chicken thighs

• Grill the corn

• Make the slaw while everything cooks

Recipe 1: Whipped Ricotta with Garlic and Herb Dipping Oil

Time: 15 minutes · Serves: 6–8

This is the starter that sets the tone for the whole spread. Creamy whipped ricotta — brightened with lemon juice and zest — topped with a warm, fragrant herb oil loaded with parsley, rosemary, basil, and garlic, finished with a splash of balsamic. It looks stunning on the table, comes together in fifteen minutes, and disappears fast. Set it out as guests arrive with plenty of crusty bread and it will hold everyone over beautifully until the grill is ready.

For the ricotta:

• 3 cups ricotta

• Juice of ½ lemon

• Zest of ½ lemon

• ½ tsp salt

For the herb dipping oil:

• ½ cup olive oil

• ¼ cup fresh parsley, finely chopped

• 1 tbsp fresh rosemary, finely chopped

• 2 tbsp fresh basil, finely chopped

• 3 cloves garlic, minced

• ¾ tsp sea salt

• 1 tsp red pepper flakes

• 1½ tbsp balsamic vinegar

Optional toppings:

• Extra parsley and red pepper flakes

• Crusty bread, for serving

Method:

1. Make the ricotta. Add the ricotta, lemon juice, lemon zest, and salt to a bowl. Whip together using a hand mixer or whisk until smooth and creamy. Set aside.

2. Make the oil. Heat the olive oil in a small saucepan over medium heat. Once hot, add the parsley, rosemary, and basil and cook for 10 seconds. Add the garlic, salt, and red pepper flakes and cook for another 10 seconds until fragrant. Remove from the heat, add the balsamic vinegar, and stir to combine. Allow to cool.

3. Spread the whipped ricotta onto a large plate or shallow bowl and create a divot in the centre. Pour the herb oil into the centre and drizzle any remaining oil over the top.

4. Top with extra parsley and red pepper flakes if desired. Serve immediately with crusty bread.

Recipe 2: Ranch Turkey Burger Sliders with Honey-Mustard Slaw

Time: 23 minutes · Serves: 7–8

These sliders are everything a cookout main should be — flavorful, easy to eat, and popular with everyone at the table. The turkey patties are packed with cheddar, scallions, shredded carrots, and ranch seasoning, baked in the oven so you’re not stuck at the grill flipping burgers all afternoon. The honey-mustard slaw is creamy, tangy, and just sweet enough, and doubles as a sauce for the burgers. Stack them with mashed avocado, greens, and sliced Vidalia onion and they’ll go faster than you expect.

For the burgers:

• 1 lb ground turkey

• 1 cup shredded cheddar cheese

• ½ cup carrots, finely shredded

• ½ cup scallions, chopped

• 6 tbsp ranch seasoning

• 1 egg

For the slaw:

• 4 tbsp mayonnaise

• 4 tbsp sour cream

• 2 tbsp Dijon mustard

• 1½ tbsp honey

• 1 tsp lemon juice

• ¼ tsp garlic powder

• ¼ tsp salt

• Pinch black pepper

• 3 cups red cabbage, shredded

• ¼ cup fresh cilantro, chopped

For serving:

• Buns of choice

• Greens of choice

• Mashed avocado

• Vidalia onion, sliced

Method:

1. Preheat the oven to 400°F. Line a sheet pan with parchment paper and set aside.

2. Make the burgers. Add the ground turkey, cheddar cheese, carrots, scallions, ranch seasoning, and egg to a large bowl. Mix together using a large fork or clean hands until well combined. Use a ⅓ cup measuring scoop to portion the mixture into equal-sized patties, then use wet, clean hands to form each scoop into a flat, round patty. Place the patties on the sheet pan, spread apart. Bake for 22–26 minutes, until cooked through.

3. Make the slaw. Add the mayonnaise, sour cream, Dijon mustard, honey, lemon juice, garlic powder, salt, and pepper to a medium bowl and whisk to combine. Add the cabbage to a separate bowl and top with ¾ of the honey-mustard sauce, setting the remaining sauce aside for the burgers. Toss the slaw to combine and set aside.

4. Serve the burgers on buns of choice, topped with a small amount of the reserved honey-mustard sauce, greens, mashed avocado, sliced onion, and slaw.

Recipe 3: Grilled Honey-Soy Chicken Thighs

Time: 25 minutes active, plus 2 hours to marinate • Serves: 4-6

These chicken thighs are the kind of recipe that earns a permanent place in the rotation. The marinade — honey, soy sauce, olive oil, apple cider vinegar, garlic, and a handful of pantry spices — comes together in minutes and does all the heavy lifting. The longer the chicken sits in it, the better, so plan to marinate overnight if you can. On the grill they caramelize beautifully and come off sticky, smoky, and deeply flavored. They work for everyone at the table who isn’t having the sliders, and leftovers the next day are excellent.

Ingredients:

• ¼ cup olive oil

• ¼ cup soy sauce

• ¼ cup honey

• 2 tbsp apple cider vinegar

• ½ tbsp brown mustard

• 1 tsp salt

• 1 tsp dried oregano

• ½ tsp pepper

• ½ tsp onion powder

• 4 cloves garlic, minced

• 1½ 1bs chicken thighs

Method:

1. Make the marinade. Add the olive oil, soy sauce, honey, apple cider vinegar, brown mustard, salt, oregano, pepper, onion powder, and garlic to a large bowl and whisk to combine.

2. Add the chicken thighs and turn to coat evenly in the marinade. Cover and refrigerate for a minimum of 2 hours, or overnight for best results.

3. When ready to cook, preheat the grill to medium-high. Remove the chicken from the refrigerator and allow it to come to room temperature for 10 minutes while the grill heats.

4. Grill the chicken for 4-5 minutes on the first side, then flip and cook for another 5-6 minutes on the other side, until cooked through. Allow to rest for 5 minutes before serving.

Recipe 4: Grilled Corn with Scallion Butter

Time: 20 minutes • Serves: 6-8

Corn on the cob is a cookout non-negotiable, and this version takes it one step further. The scallion butter melts straight onto the hot corn as it comes off the grill — pooling into the kernels and adding a savory, garlicky, citrusy richness that plain butter just doesn’t have. Make the butter ahead and keep it in the fridge; the corn itself takes about ten minutes on the grill.

Ingredients:

For the scallion butter:

• 4 oz unsalted butter, softened to room temperature

• 2 scallions, finely sliced (white and green parts)

• 1 garlic clove, minced or grated

• Zest of ½ lemon

• 1 tbsp fresh parsley, finely chopped

• ½ tsp sea salt

• ¼ tsp freshly ground black pepper

For the corn:

• 6-8 ears of corn, husked

• Flaky salt, to finish

• Lemon wedges, to serve

Method:

1. Make the scallion butter. Place the softened butter in a bowl and add the scallions, garlic, lemon zest, parsley, salt, and pepper. Mix together with a fork until evenly combined.
   Scrape onto a sheet of parchment paper, shape into a log, roll tightly, and twist the ends to seal. Refrigerate for at least 1 hour until firm.

2. Preheat the grill to high heat. Place the husked corn directly on the grates and grill, turning every 2-3 minutes, for 10-12 minutes total until lightly charred in spots and cooked through.

3. Remove the corn from the grill and immediately slice a round of scallion butter onto each ear, allowing it to melt on contact.
   Finish with a pinch of flaky salt and serve with lemon wedges.

Recipe 5: Sparkling Watermelon Lemonade

Time: 10 minutes Makes: 1 large pitcher

Light, refreshing, and just a little bit special - this comes together in ten minutes and looks beautiful in a large pitcher. Make it the morning of and keep it in the fridge; add the sparkling water right before serving so it stays bubbly.

Ingredients:

• 4 cups fresh watermelon, cubed and seeds removed

• Juice of 3 lemons

• 2 tbsp honey or maple syrup, or more to taste

• 1 liter sparkling water

• Fresh mint and lemon slices, to serve

• Ice

Method:

1. Add the watermelon to a blender and blend until completely smooth. Strain through a fine mesh sieve into a large jug, discarding the pulp.

2. Add the lemon juice and honey or maple syrup and stir until the sweetener is fully dissolved.
   Taste and adjust sweetness as needed.

3. Refrigerate until ready to serve. Right before serving, pour into a large pitcher and top with sparkling water. Add ice, fresh mint, and lemon slices.

Recipe 6: Chewy Maple Lemon Cookies

Prep: 5 minutes • Cook: 14 minutes • Total: 19 minutes • Makes: 10-12 cookies

Every spread needs something sweet to finish, and these cookies deliver without being heavy. Crisp on the outside, chewy and almost toffee-like on the inside, with a honey-lemon icing that melts into the warm cookie as it cools. They’re paleo and vegan friendly, done in under 20 minutes, and easy to make a day ahead. Set them out on a platter with the fruit and let people help themselves.

Ingredients:

For the cookies:

• ½ cup almond flour

• ½ tsp baking powder

• ⅛ tsp salt

• ½ cup creamy almond butter

• ¼ cup maple syrup

• 1 tbsp lemon zest

• 1 tsp vanilla extract

For the icing:

• 2 tbsp coconut oil, softened but not melted

• 2 tbsp honey

• 1 tbsp creamy almond butter

• 1 tsp lemon zest

• 1 tsp lemon juice

• ⅛ tsp vanilla extract

• Pinch of salt

Method:

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.

2. Add the almond flour, baking powder, and salt to a large bowl and whisk to combine.

3. In a separate bowl, combine the almond butter, maple syrup, vanilla extract, and lemon zest and mix until smooth.

4. Add the dry ingredients to the wet ingredients and whisk well until a thick, combined batter forms. The batter will be sticky and thick at this stage - that is correct.

5. Using clean hands, roll the batter into balls approximately 1½ tablespoons in size. They should not be sticky when rolled. Place on the prepared baking sheet about 3 inches apart.

6. Place a small square of parchment paper over the first cookie and use the flat bottom of a cup to gently flatten to about ¼ inch thick. Repeat with the remaining cookies.

7. Bake for 12-13 minutes, until slightly golden on the outside.

8. While the cookies bake, make the icing. Add the coconut oil, almond butter, lemon zest, salt, vanilla extract, lemon juice, and honey to a small bowl and whisk until smooth.

9. Remove the cookies from the oven and transfer to a cooling rack. Drizzle the icing over each cookie while still warm and allow to cool completely before storing.

Let’s honor those who we have lost. Happy Memorial Day weekend.

—Caitlin

A great cookout spread doesn’t require you to spend the whole weekend in the kitchen. It requires a little planning, a clear idea of what you’re making, and a handful of dishes that do their jobs really well. Here’s how to think about it — and three of my favorite easy sides to get you started.

Build your spread in layers

Think of your table in three layers. The first is the main event — whatever is coming off the grill. The second is the substantial sides that anchor the meal, the things people scoop onto their plates first. The third is the lighter, brighter dishes that balance everything out — the fresh salads, the fruit, the things that cut through the richness of grilled food. A good spread has all three layers, and the trick is making sure they complement rather than compete with each other.

Make as much as possible ahead of time

The number one rule of stress-free hosting is that almost nothing should be made the day of. Salads, dressings, and sides can almost always be made the day before and actually taste better after sitting overnight. The morning of the cookout, all you should be doing is pulling things out of the fridge, arranging them on platters, and finishing with a drizzle or a garnish. Save the grill for the day of — everything else should already be done.

Always have a timeline

Work backwards from when you want to eat. If lunch is at 1pm, the grill should be going by noon, which means sides should be done by 11:30, which means you should be finished cooking by 10:30 and assembling between then and noon. Write it down the night before. A simple timeline takes the guesswork out of the morning and means you’re not trying to remember six things at once while guests are arriving.

Don’t forget the extras

The things people remember most at a cookout are often the small details — a beautiful platter of something unexpected, a dip that disappears in the first ten minutes, a dessert that feels effortless. Think about what your spread is missing and fill the gaps with something simple. A good cheese board. A pitcher of something cold. The extras don’t need to be complicated; they just need to be there.

Now for the food. These three sides cover every corner of a great cookout spread — something fresh and stunning, something hearty and deeply flavored, and something wholesome that works for everyone at the table. All three can be made ahead, all three travel well, and all three are the kind of dishes that upstage the main.

Recipe 1: Watermelon Carpaccio with Feta-Basil-Pistachio Crumble

Time: 15 minutes · Serves: 6 as a side

This is the dish that makes people stop when they walk past the table. Thinly sliced watermelon arranged on a platter, topped with a rough crumble of pistachios, feta, fresh herbs, and scallions, finished with a drizzle of balsamic glaze and olive oil. It sounds simple because it is — but it looks absolutely beautiful and tastes even better. The crumble does all the work: salty feta, rich pistachios, bright basil and mint, a little lemon zest to lift it. Against the cool sweetness of the watermelon it’s one of those combinations that just works.

Why it belongs on your cookout table: It’s the lightest thing on the spread and the most visually striking — exactly what you need to balance out the heartier sides and grilled food. It also takes almost no time to put together and can be assembled right before serving. If you’re looking for one dish that doubles as a centerpiece, this is it.

Make-ahead tip: Make the crumble up to a day ahead and store in the fridge. Slice the watermelon a few hours ahead and keep covered. Assemble and dress right before serving.

Ingredients

For the watermelon:

• ¼–⅓ of a large watermelon, sliced thin

For the crumble:

• ¼ cup pistachios, chopped

• ¼ cup feta cheese

• 2 tbsp fresh basil, chopped

• 1 tbsp fresh mint, chopped

• Zest of ½ lemon

• 1 tbsp scallions, chopped

• ⅛ tsp salt

• Black pepper to taste

To finish:

• Balsamic glaze, to drizzle

• Olive oil, to drizzle

• Freshly ground black pepper

Method

1. Slice the watermelon into thin pieces — you can cut into cubes first, then slice into thin squares, or slice directly into rounds depending on your preference. Arrange on a large platter, overlapping each piece.

2. Make the crumble. Add the pistachios, feta, basil, mint, lemon zest, scallions, salt, and pepper to a cutting board. Chop everything together, adding ingredients one at a time, until it comes together into a rough, cohesive crumble.

3. Scatter the crumble evenly over the watermelon. Drizzle with balsamic glaze and olive oil. Finish with a few grinds of fresh black pepper and serve immediately.

Recipe 2: Crushed Potato Salad with Lemon-Caper-Parmesan Dressing

Time: 35 minutes · Serves: 6 as a side

This is not your average potato salad. Instead of mayo and mustard, this one has a bright, herby, deeply flavored dressing built on olive oil, lemon, capers, garlic, and parmesan — and instead of whole or cubed potatoes, you crush them so they’re rough and craggy and soak up every bit of dressing. Fresh dill, parsley, roasted red peppers, red onion, and feta go in for color, flavor, and texture. And if you want to take it over the top, there’s an optional ricotta spread underneath that makes it look like something from a restaurant.

Why it belongs on your cookout table: It’s hearty enough to anchor the spread but interesting enough that people actually want to talk about it. The lemon-caper dressing is bright and punchy in a way that cuts right through grilled food. It’s also genuinely better made ahead — the potatoes absorb the dressing as they sit and the flavors deepen significantly. Make it the night before and thank yourself the next day.

Make-ahead tip: Make the full salad up to 24 hours ahead and refrigerate. If using the ricotta spread, prepare it separately and assemble just before serving. Bring to room temperature before plating.

Ingredients

For the salad:

• 1 ½ lb baby potatoes

• ¾ cup red onion, thinly sliced

• ½ cup roasted red peppers, chopped

• ⅓ cup fresh dill, chopped

• ⅓ cup fresh parsley, chopped

• ½ cup feta crumbles

• ¼ tsp salt, or more to taste

• ⅛ tsp pepper

For the dressing:

• 4 tbsp olive oil

• Juice of 1 lemon

• Zest of 1 lemon

• 2 tbsp capers, chopped

• 2 cloves garlic, minced

• 1½ tbsp maple syrup

• 2 tsp Dijon mustard

• ¾ tsp salt

• 1 tsp dried oregano

• ½ tsp pepper

• ¼ cup parmesan cheese, finely shredded

Optional ricotta spread:

• ½ cup ricotta cheese

• 3 tbsp Greek yogurt

• Pinch salt and pepper

Method

1. Bring a large pot of salted water to a boil. Add the potatoes and boil for 15–17 minutes until cooked through and fork tender. Drain and allow to cool.

2. Make the dressing. Add the olive oil, lemon juice, lemon zest, capers, garlic, maple syrup, Dijon, salt, oregano, pepper, and parmesan to a bowl and mix to combine.

3. Transfer the cooled potatoes to a cutting board. Using the back of a large knife, gently press down on each potato to crush it, then roughly chop. You want rough, uneven pieces that will soak up the dressing.

4. Add the potatoes to a large bowl with the red onion, roasted red peppers, dill, parsley, feta, salt, and pepper. Pour over the dressing and toss well to combine.

5. If using the ricotta spread, mix the ricotta, Greek yogurt, salt, and pepper together until smooth. Spread onto a serving plate, then spoon the potato salad on top.

Recipe 3: Broccoli & Quinoa Salad with Parmesan-Maple-Tahini Dressing

Time: 20 minutes · Serves: 4-6 as a side

Every cookout table needs a dish that works for everyone — the vegetarians, the gluten-free guests, the people who want something wholesome alongside the burgers. This is that dish, and it’s genuinely delicious rather than an afterthought. Raw broccoli finely chopped so it’s tender rather than tough, cooked quinoa, sweet Medjool dates, crunchy roasted cashews, fresh parsley, and red onion — all tossed in a dressing that somehow combines tahini, parmesan, maple syrup, and lemon into something creamy, nutty, salty, and bright all at once. It’s the kind of salad that converts people who think they don’t like salad.

Why it belongs on your cookout table: It holds up beautifully at room temperature, which makes it ideal for outdoor eating. It gets better as it sits. It’s substantial enough to be a meal on its own but works perfectly as a side. And the dressing is the kind of thing people will want to put on everything else on the table.

Make-ahead tip: This salad is best made at least an hour ahead and up to a full day in advance. The quinoa and broccoli absorb the dressing as they sit and the flavours come together beautifully. Store covered in the fridge and toss again before serving.

Ingredients

For the salad:

• 1 large head broccoli (or two small), finely chopped

• 2 cups cooked quinoa

• 1 cup dates, chopped

• ½ cup fresh parsley, chopped

• ½ cup red onion, finely chopped

• ½ cup roasted cashews, chopped

For the dressing:

• 9 tbsp tahini

• 6 tbsp parmesan, finely grated

• 2 tbsp maple syrup

• ½ tsp salt

• ¼ tsp pepper

• Juice of 1½ lemons

• ¼ cup water

Method

1. Add all dressing ingredients to a bowl and whisk until completely smooth. The dressing will seem thick at first — keep whisking and it will come together. Add a splash more water if needed to reach a pourable consistency.

2. Add the broccoli, quinoa, dates, parsley, red onion, and cashews to a large bowl.

3. Pour the dressing to taste over the salad and toss well until everything is evenly coated. Taste and adjust seasoning — a little more lemon if it needs brightness, a pinch more salt if it needs depth.

4. Let sit for at least 30 minutes before serving. Toss again right before plating.

Have a wonderful Memorial Day weekend. Make the sides ahead, enjoy the party, and don't forget to save yourself a plate.

Build boldly. Finish bright.

— Caitlin

Read more

If the phrase “meal prep” conjures images of forty identical containers lined up on a counter, or hours spent in the kitchen on a Sunday afternoon, I want to offer you a different picture.

Meal prep at its best isn’t about perfection or rigidity. It’s about doing a little thinking and a little cooking ahead of time so that future you — tired, hungry, busy — has something good to eat without starting from scratch. It doesn’t have to take all day. It doesn’t require a system. It just requires a small shift in how you approach your week in the kitchen.

Whether you’ve never meal prepped before or you’ve been doing it for years and want to get more out of it, these are the principles and habits that actually make a difference.

Start smaller than you think you need to

The biggest mistake most people make with meal prep is doing too much too soon. You spend four hours cooking on Sunday, feel great about it, and then by Thursday you’re bored of everything in the fridge and ordering takeout anyway. Start with just two or three things — a grain, a protein, and a sauce or dressing. That’s a week of meals with barely two hours of work.

Batch cook the things that take the longest

The foods that benefit most from batch cooking are the ones that take the most active time or attention — grains, legumes, roasted vegetables, slow-cooked proteins. These are also the things that reheat best and stay good in the fridge for several days. Make a big pot of lentils or chickpeas. Roast two trays of whatever vegetables you have. Cook double the rice you need tonight. The marginal effort is tiny; the payoff is significant.

Have a sauce or dressing ready

This is the thing most people skip and then wonder why their meal prep feels uninspiring by midweek. A good sauce transforms components into meals. A tahini dressing, a simple vinaigrette, a batch of pesto, a jar of harissa — any of these will make everything in your fridge taste intentional rather than like leftovers. Make one every week without fail and it will change your relationship with meal prep entirely.

Label and store things properly

It sounds obvious but it makes a real difference. Clear containers so you can see what’s in them. Labels with the date so you know what to use first. Keep prepped ingredients at eye level in the fridge — things get forgotten when they’re pushed to the back. Store dressings separately from salads so nothing goes soggy. A little organization at the storing stage saves a lot of frustration during the week.

Give yourself permission to be flexible

The goal isn’t to follow a meal plan to the letter. It’s to have good ingredients ready so you can cook quickly and eat well without much effort. Some weeks you’ll use everything. Some weeks life happens and you won’t. That’s fine. The habit is more important than the outcome, and it gets easier and more intuitive the longer you do it.

Meal prep works best when it fits around your life rather than the other way around. Start small, build the habit, and adjust as you go. You’ll find your own rhythm.

This week’s paid issue is all about recipes that actually earn a place in the weekly rotation — the kind you can make ahead, pull from throughout the week, and never get tired of. This week that’s three tried-and-tested meal prep recipes from my own weekly rotation — complete with storage notes, make-ahead tips, and serving ideas to keep things interesting across the week. Paid issues also include ingredient guides, technique deep-dives, and seasonal recipe collections built around what’s worth cooking right now. If you’ve been thinking about upgrading, this is a good week for it.

Build boldly. Finish bright.

— Caitlin

The pickled scallions are the workhorse — make them on Sunday and they’ll quietly improve everything you eat until Wednesday. The compound butter is the kind of thing you’ll wonder why you weren’t always keeping in your fridge. And the salad is deceptively simple: shredded scallions, a sharp lemony dressing, pistachios for crunch. It sounds almost too easy until you eat it.

Let’s get into it.

Read more

They’re mild enough to eat raw, sturdy enough to hold up to heat, cheap enough to buy in bulk without guilt, and available year-round. This week we’re putting them front and centre — five ways to use them that go a little beyond the usual.

And if you want to go deeper, the paid issue this week has three full recipes built around scallions: pickled scallions you’ll put on everything, a lemon-scallion compound butter that makes grilled meat and vegetables dramatically better, and a shredded scallion salad with a Dijon dressing and pistachios that’s become a regular in my kitchen. More on that below.

First, the five ways:

This week’s paid issue takes scallions further — three full recipes with everything you need to make them, plus notes on how to serve and use each one beyond the recipe itself.

Build boldly. Finish bright.

— Caitlin

Once I started being intentional about freezing, everything changed. Less waste, fewer last-minute grocery runs, and that deeply satisfying feeling of actually using what you buy.

Below are the items I keep in my freezer on rotation — organized by category — with exactly how I freeze them and what I use them for. Some of these might surprise you!

🥚Proteins & Dairy

🥓Bacon

Lay individual strips or portions between sheets of parchment paper, stack, then wrap tightly in foil or a freezer bag. Squeeze out as much air as possible. You can also freeze cooked bacon! Let it cool completely, lay flat on parchment paper, freeze until solid, then transfer to a freezer bag. Reheat in the air fryer or on the stovetop — it crisps right back up.

⏱ Raw: up to 1 month · Cooked: up to 1 month
Best for: weekday breakfasts, BLTs
💡 Cooked bacon = instant breakfast — just reheat & go

🥚Eggs

Whisk eggs individually, pour into a silicone muffin tin (one egg per cup), add a pinch of salt to each, then freeze. Once solid, pop out and store in an airtight freezer bag. Do not freeze eggs in the shell.

⏱ Up to 1 year
Best for: scrambles, baking, omelets
💡 Thaw overnight in fridge before using

🧈Butter

Keep it in the original wrapper and place in a freezer bag, or cut into tablespoon-sized cubes, wrap each in foil, and store together. Salted and unsalted both freeze perfectly.

⏱ Up to 1 year
Best for: baking, finishing sauces
💡 Buy in bulk when on sale — freezes beautifully

🧀Hard Cheese

Shred or cut into blocks, wrap tightly in plastic wrap then foil, or store shredded in a freezer bag. Soft cheeses don’t freeze well, but parmesan, cheddar, and mozzarella do.

⏱ Up to 3 months
Best for: pizza, pasta, casseroles
💡 Texture softens slightly — use in cooked dishes

🌿Herbs, Aromatics & Condiments

🌱Fresh Herbs

Chop herbs finely, pack into ice cube trays, top with water or olive oil, and freeze. Once solid, transfer to a labeled freezer bag. Works great for basil, parsley, chives, cilantro, and thyme.

⏱ Up to 6 months
Best for: soups, stews, sauces
💡 Use oil for savory herbs — drop cube directly into pan

🧄Garlic

Peel cloves and freeze whole in a freezer bag, or mince and portion into ice cube trays with a little oil. You can grate frozen garlic straight into a dish — no thawing needed.

⏱ Up to 1 year
Best for: basically everything
💡 Frozen garlic grates like a dream on a microplane

🫚Ginger

Peel and freeze whole, then grate straight from frozen. You’ll never deal with a shriveled ginger knob again. Store in a freezer bag or small airtight container.

⏱ Up to 6 months
Best for: stir-fries, teas, marinades
💡 Grate directly from frozen — no peeling needed again

🍅Tomato Paste

Drop tablespoon-sized spoonfuls onto a parchment-lined baking sheet, freeze until solid, then transfer to a freezer bag. No more half-used cans going fuzzy in the fridge.

⏱ Up to 3 months
Best for: sauces, braises, soups
💡 One cube ≈ 1 tablespoon — easy to grab what you need

🌿Pesto

Pour pesto into an ice cube tray, freeze until solid, then store in an airtight bag. Works for homemade or store-bought. A thin layer of olive oil on top before freezing helps preserve the color.

⏱ Up to 6 months
Best for: pasta, sandwiches, pizza bases
💡 Thaw at room temp for 20 min or toss straight into hot pasta

🫑Produce

🫑Peppers & Onions

Slice or chop, spread in a single layer on a baking sheet, freeze until solid (about 2 hours), then transfer to a freezer bag. This prevents them from clumping together.

⏱ Up to 1 year
Best for: fajitas, stir-fries, soups
💡 No need to thaw — toss straight into a hot pan

🥑Avocado

Freeze whole ripe avocados (in skin), or halve, remove pit, brush flesh with lemon juice, wrap tightly, and freeze. Thaw in the fridge overnight. Texture will be softer, so best used mashed.

⏱ Up to 3 months
Best for: guacamole, smoothies, toast
💡 Lemon or lime juice prevents browning

🍋Citrus Zest & Juice

Before using a lemon or lime, zest it and freeze the zest flat on a small sheet. Juice can be frozen in ice cube trays. Never waste the last bit of citrus again.

⏱ Up to 1 year
Best for: baking, marinades, dressings
💡 Freeze zest first before juicing — so much easier

🧂Pantry Staples

☕Coffee

Pour leftover brewed coffee into an ice cube tray and freeze. Add creamer if you like it that way. Drop cubes into iced coffee to keep it cold without watering it down.

⏱ Up to 3 months
Best for: iced coffee, smoothies, tiramisu
💡 Game changer for cold brew season

🌾Flour & Yeast

Transfer to resealable freezer bags or airtight containers. Freezing keeps flour fresh longer and prevents pantry bugs. Active dry yeast lasts significantly longer frozen.

⏱ Flour: 2 yrs · Yeast: 1 yr
Best for: baking, bread making
💡 Use flour straight from frozen — no thawing needed

🥜Nuts & Seeds

Seal in airtight freezer bags or containers. The natural oils in nuts go rancid quickly at room temp, especially in a warm kitchen. Freezing can triple their shelf life.

⏱ Up to 1 year
Best for: baking, snacking, granola
💡 Toast straight from frozen — no wait time

🍞Bread & Tortillas

Freeze sliced bread in the bag it came in, or wrap a loaf in foil then a bag. Tortillas stack well with parchment between them. Toast or warm straight from frozen.

⏱ Up to 3 months
Best for: toast, sandwiches, tacos
💡 Slice before freezing so you only grab what you need

🥣Cooked Foods

🥣Cooked Oatmeal

Spoon cooked oatmeal into a muffin tin (it’s the perfect portion size!), freeze until solid, pop out and store in a freezer bag. Reheat with a splash of water or milk in the microwave.

⏱ Up to 3 months
Best for: quick weekday breakfasts
💡 Add toppings after reheating, not before freezing

🍚Cooked Rice & Grains

Cool completely, then portion into freezer bags, flattening them out. The flat shape helps it freeze and thaw faster. Works for rice, quinoa, farro, and barley.

⏱ Up to 6 months
Best for: bowls, stir-fries, sides
💡 Microwave with a damp paper towel on top to steam

Your turn — what surprises you most?

Did any of these items catch you off guard? I’d love to hear what you keep in your freezer that I haven’t thought of yet.

Comment and tell me your best freezer hack. The best ones might make it into a future edition! 💌

Build boldly. Finish bright.

— Caitlin