This is a straightforward salsa verde recipe we make every summer when tomatillos are in season. It’s low-effort, flexible, and meant to be enjoyed right away or tucked into the freezer for later.

This 30-minute, one-pan burst cherry tomato and butter bean dish is make for that moment when cherry tomatoes are finally in season, full-sized slicers aren’t quite ready yet, and you’re craving that fresh-cooked tomato flavor.

I love this salad because it’s super simple: cucumbers, cherry tomatoes, onion, olives, feta, and a simple Greek vinaigrette. It takes about 15 minutes and keeps well for 4–5 days, so it's a great one to make ahead and use as a side all week.

You know when you have zero energy to cook and that craving for Chinese takeout hits? Since I discovered this recipe, I make this easy 30-minute home-cooked version instead.

This one comes straight from Ethan's childhood, and it's not your typical green salad. Toasted pecans, buttery ramen pieces, broccoli, and a tangy-sweet dressing make this the salad people actually go back for seconds on.

Beautiful, tasty, rustic. This is one of our all-time favorite carrot recipes. Honey-roasting brings out everything that makes carrots special: their natural sweetness deepens, the edges get caramelized, and the warm spices tie it all together.

This easy arugula salad is perfect for the cool days of spring and fall and comes together in just 15 minutes. You’ll even have extra maple dijon dressing to use later in the week on other salads, in sandwiches, or as a quick marinade.

This Asian-inspired carrot salad is crunchy, bright, a little spicy, and easy to adjust to your own tastes. It works as a side, over rice, or next to your favorite protein or tofu.

Try this flexible stir fry sauce recipe that you can make in about two minutes with pantry ingredients you probably already have—substitutions welcome.