by Taylor Kiser
Have your hummus for dessert or snacks with this healthy, sweet spin! So easy!
by Stephanie | Girl Versus Dough
Pumpkin and zucchini in a quick bread. Major yums.
by Susan | Simple Healthy Kitchen
A healthy, easy version of classic French toast with a unique twist. Baked in a muffin tin and topped with warm blueberry sauce.
Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam.
Creamy and sweet, this non-dairy and non-egg salad dressing will have you rethinking how you dress your summer salads!
by Suzy @ The Mediterranean Dish
Flaky puff pastry with fresh mission figs, goat cheese, fig jam and walnuts. A garnish of fresh mint leaves takes it to another level, but is certainly optional. Makes for a great snack, appetizer or dessert. In fact, I served it as part of brunch last weekend!
by Lacey Baier of A Sweet Pea Chef
A tasty (better than Starbucks) Eggnog Latte recipe. It’s so easy to make a latte at home without using an espresso machine!
by Karen Ard
Perfect for Fourth of July, this summer drink is delicious and a nice change of pace from lemonade.
by Christina Main (Sweet Lavender Bake Shoppe)
Really vamp up butter for your next brunch party! Great for biscuits, pancakes, waffles and more!
by Justine Sulia (Cooking and Beer)
Perfect for a busy weeknight, this baked ravioli with vodka sauce is quick and easy!
by Patricia @ ButterYum
This recipe is very popular at our church lunches. People actually go out of their way to express their disappointment when I don’t make it. Honestly, I can’t tell you how many times I’ve been asked for the recipe—it’s a winner. Hope you try it!
by Kelley Simmons @ Chef Savvy
Roasted Garlic Brussels Sprouts tossed with lemon juice, Parmesan cheese and garlic. An easy side dish that can be made in less than 30 minutes.
by Jen @ Peanut Butter and Peppers
A rich, thick, creamy, hearty soup made with fresh corn and vegetables. It has a slight kick of heat from the peppers. Perfect for a weeknight meal and only 137 calories a serving!
by Shannon Leparski
A delicious deconstructed sushi bowl packed with plant-based protein and lots of vegetables. This bowl is full of flavor as well as vitamins and minerals. The tahini wasabi dressing adds to the sushi flavor!
Note: There isn’t actually any garlic in the recipe! We originally had fresh garlic in the recipe but the garlic flavor was overpowering so we used chopped onions and parsley instead, which gives the pretzels a milder garlic flavor!
Prep: 45 mins Cook: 15 mins
Serves: 6 Level: Intermediate
Prep: 4 hrs Cook: 40 mins
Serves: 1 Level: Intermediate
Prep: 45 mins Cook: 45 mins
Serves: 24 Level: Easy
Prep: 10 mins Cook: 20 mins
Serves: 8 Level: Easy
Prep: 15 mins Cook: 20 mins
Serves: 12 Level: Easy
Prep: 5 mins Cook: 45 mins
Prep: 1 hr 5 mins Cook: 30 mins
Serves: 2 Level: Intermediate
Prep: 30 mins Cook: 25 mins
Serves: 6 Level: Easy
Prep: 5 mins Cook: 25 mins
Prep: 20 mins Cook: 15 mins