Parmesan Roasted Cauliflower 

We love cauliflower in our house and this is such an easy weeknight side dish.  It’s lightly browned, caramelized, and cheesy!

Toss the sliced cauliflower in butter.  Sprinkle with salt and pepper and arrange in a single layer on a baking sheet.

Place in a 400 degree oven for 20-30 minutes.

Remove from the oven and sprinkle with Parmesan cheese (I was obviously a little heavy handed with my cheese measurements!).

Add the chopped parsley to the cauliflower and roast it in the oven again for about 5-10 minutes or until the cheese melts and it forms a light brown crust.

Remove from the oven and serve it immediately.


1 head cauliflower; cut into florets
2 tablespoons melted butter
Pinch of salt
3 light dashes of ground black pepper
1/2 cup Parmesan cheese
1 teaspoon chopped parsley leaves


Toss the sliced cauliflower with the butter. Season with salt and black pepper. Place the cauliflower in a single layer on a baking sheet.  Roast until almost tender about 20-30 minutes. Remove from the oven and sprinkle the grated Parmesan and chopped parsley leaves on top of the cauliflower.  Roast again until the cheese melts and slightly crusty, about 5-10 minutes. Remove from oven and serve immediately.

Recipe adapted from: Bon Appetit

Related Recipes:

Roasted Lemon Parmesan Asparagus

Roasted Cauliflower and Mushroom Quinoa

Grilled Cauliflower “Steaks”

Grilled Zucchini and Squash with Lemon Salt

We are loving grilled veggies this summer and this grilled zucchini and squash recipe is one of our favorites!  The lemon zest really brings out the flavor of the vegetables and keeps the dish from tasting salty.  It’s like adding lime and salt to a margarita…it just works!

Start by cutting off the tops of the squash and zucchini and slice them into spears.  Place them into a large ziploc bag. Add the olive oil, 1 teaspoon salt, pepper, 1 Tablespoon lemon zest, and the juice of two lemons.

Seal the bag and make sure to mix everything up well.  Let sit for 15-20 minutes.

While the veggies are marinating, preheat your grill to medium to medium-low heat.  Place the zucchini and squash on the grill and turn as needed.

Remove from grill after all three sides are cooked.

Place the remaining lemon zest and Parmesan cheese on a cutting board, add 1 teaspoon salt, and chop the salt, cheese, and lemon zest together until you have lemon salt.

Sprinkle the lemon salt over the grilled veggies.

Serve and enjoy!


3 whole Zucchini (medium Sized)
3-4 whole Squash (mine were small so I used 4)
1/4 cup Olive Oil
1 teaspoon Kosher Salt
1 teaspoon Black Pepper
3 whole Lemons, Zested
1 teaspoon Kosher Salt (additional)
2 Tablespoons Parmesan cheese (grated)


Chop off the tops and bottoms of the zucchini and squash and slice them into quarters, lengthwise. Place them all in a very large (or two regular sized) plastic zipper bag. Drizzle in olive oil, 1 teaspoon salt, pepper, 1 tablespoon lemon zest and the juice of two lemons. Seal the bag(s) and smush them around a bit so that the zucchini and squash are coated. Set aside for 15 to 20 minutes to marinate.

Prepare the indoor or outdoor grill to medium to medium-low heat. Grill the zucchini and squash on all three sides until nice and tender, being careful not to burn them. Remove the zucchini and squash to a plate as it gets done.

Pile up the rest of the lemon zest, Parmesan cheese, and sprinkle 1 tablespoon kosher salt on top. Use a knife to chop the salt, cheese, and zest together until it becomes…well, lemon salt! Add more salt if it needs it. Sprinkle the lemon salt over the plate of grilled veggies and serve.

Recipe adapted from: The Pioneer Woman

Related Recipes:

Lemon Grilled Asparagus

Grilled Chipotle Cauliflower

Simple Grilled Brussels Sprouts

Grilled Caesar Salad with Homemade Vinaigrette 

If you haven’t tried grilling your lettuce, you’re missing out!!!  It warms the romaine, but still maintains the crunch. Drizzle it with this simple Caesar vinaigrette and some Parmesan cheese and you’ll have a light healthy salad for your summer barbecue!

To make the vinaigrette, either whisk or blend together the olive oil, lemon juice, garlic, mustard, parmesan, and salt and pepper to taste.  I choose to blend mine to make it a little creamier.  It’s just personal preference.

Preheat your grill to medium-high heat.  Slice your romaine hearts in half length wise.  Do not trim the base (it keeps the leaves attached).  Spray both side lightly with an oil spray.  Place romaine on the grill.

Turning once or twice, grill for around 6 minutes until the grill marks form and the tips of the leaves start to char and wilt.

Drizzle with the vinaigrette, sprinkle some additional Parmesan, and serve!


2 Tbsp extra-virgin olive oil
1 Tbsp fresh lemon juice
1 small clove garlic, minced
1 tsp Dijon mustard
¼ tsp freshly ground black pepper
2 Tbsp freshly grated Parmesan cheese; plus additional for garnish if desired
salt to taste
Olive oil spray or Coconut oil spray
2 hearts of Romaine lettuce


In a small bowl, whisk together the oil, lemon juice, garlic, mustard, and pepper. Stir in the Parmesan cheese and season with salt to taste. You can alternately blend the mixture, parmesan cheese included, in a small food processor.

Preheat the grill over medium-high heat. Oil the grill’s surface. Remove any wilted outer leaves from the romaine hearts, then cut the hearts in half length-wise leaving the end intact so each half holds together. Spray them lightly all over with the oil spray.

Grill until grill marks or charring forms and the lettuce wilts slightly, about 6 minutes, turning once or twice. Serve drizzled with the vinaigrette.

Recipe adapted from: Dessert Now, Dinner Later

Related Recipes:

Lemon Grilled Asparagus

Simple Grilled Brussels Sprouts

Grilled Chipotle Cauliflower

Watermelon Chia Chiller

With temperatures rising, this watermelon chia chiller is the perfect refreshing treat!  It’s super simple…just toss the ingredients in the blender.  It’s also hydrating, naturally sweet from the fruit, vegan, gluten-free, and includes chia seeds (Click HERE to learn more about the benefits of chia seeds).  Most importantly, it really hit the spot after a hot morning run!

1 1/2 cups fresh watermelon, cubed (black seeds removed)
1 cup frozen pineapple
1/2 ripe banana; previously peeled and frozen
1/2 – 3/4 cup unsweetened plain almond milk
1 lime, juiced
Fresh basil or mint leaves (I used 3 large basil leaves.)
1 Tbsp chia or hemp seeds (optional)

Add all ingredients to a blender and blend until creamy and smooth, adding more almond milk to thin, or more frozen pineapple or ice to thicken.
Taste and adjust seasonings as needed, adding more lime for acidity, banana for sweetness, or watermelon for a more intense watermelon flavor.
Serves 2 – Best when fresh, though leftovers keep covered in the refrigerator for 1-2 days.

Recipe adapted from: Minimalist Baker


Brown Sugar Biscoff Cookies

Yes, I used cookie butter to bake cookies!  So I guess these are cookies within cookies.  Biscoff spread is a cookie butter with a cinnamon, graham cracker taste. (Trader Joe’s Cookie Butter would also work great in this recipe.) The cookie butter is combined with brown sugar to make rich, chewy, soft-baked cookies.  It’s a one-bowl recipe and it uses zero butter.  It’s important to chill the dough before baking to insure that your cookies stay puffy and soft after baking.

Let’s bake!  Start by fitting your stand mixer with the paddle attachment.  A handheld mixer with a large bowl will work as well.  Cream together the eggs, cookie butter, brown sugar, and vanilla for around 5 minutes.

Scrape down the sides of the bowl and add the flour, cornstarch, cinnamon, baking soda, salt and mix on low until just combined.  Don’t overmix.

The dough will feel  a little oily, but shouldn’t be wet.

Add the sparkling sugar to a small bowl or ramekin.

Using a cookie dough scoop, form dough mounds (around 2T), roll into a ball with your hands, and roll the dough ball in the sugar to coat.

Place the dough balls onto a plate(s), cover with plastic wrap, flatten the dough slightly, and chill in the refrigerator for at least 3 hours.  Do not skip this step!

Preheat your oven to 350 degrees.  While the oven is warming up, place your chilled dough balls onto a baking sheet.

I baked mine for 8 minutes.  Remove from oven and allow to cool on the sheet for 5 minutes before transferring to a rack to finish cooling.


Of course, I had to eat one while they were still warm.  Just look at how soft and gooey the center is…er….was!

I yielded 29 cookies.  This recipe can easily be halved if you want a smaller batch.


2 large eggs
2 cups creamy Cookie Butter or Biscoff Spread (the recipe will work with peanut butter as a substitute but the flavor will be totally different)
1.5 cups light brown sugar, packed (dark brown may be substituted)
3 tablespoons vanilla extract (yes tablespoons, not teaspoons)
1.5 cups plus 4 tablespoons all-purpose flour (see directions below)
4 teaspoons cornstarch
3 teaspoons cinnamon
2 teaspoons baking soda
pinch salt, optional and to taste
Sparkling sugar or granulated sugar to coat the cookies (This is optional, but I love the sugar crunch on the outside.)


To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), cream together the eggs, Cookie Butter, brown sugar, and vanilla on medium-high speed until light and fluffy, about 4 to 5 minutes. Do not shortchange this creaming step, and if using a hand mixer, 6-7 minutes may be necessary. Don’t overbeat or overdo it so that the oils start releasing (more prone to happening with peanut butter than Cookie Butter); just make sure the mixture is properly creamed.

Stop, scrape down the sides of the bowl, and the flour, cornstarch, cinnamon, baking soda, optional salt, and mix on low speed until just incorporated, about 1 minute; don’t overmix. The dough will be soft and on the oily side, but it should come together and not be sticky, tacky, or wet. If it is, add up to 2 more tablespoons of flour, and mix to incorporate. Due to climate and variance in ingredients such as moisture level of brown sugar, volume of egg, brand of Cookie Butter, etc. the flour amount could vary by a few tablespoons.

Pour sparkling or granulated sugar into a ramekin.  Using a medium 2-inch cookie scoop, form heaping two-tablespoon mounds. Roll the mounds into a ball and roll the dough ball in the sparkling sugar to coat.  Place dough balls on a large plate, flatten slightly, cover with plastic wrap, and refrigerate for at least 3 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter. Properly chilled dough is mandatory.

Preheat oven to 350F, line a baking sheet with a Silpat, or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart (I bake 9 cookies per sheet). Bake for 8 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 9 minutes if you want Softbatch-sytle cookies because they firm up as they cool. Allow cookies to cool on the baking sheet for about 5 minutes before removing and transferring to a rack to finish cooling.

Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 4 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Recipe from: Averie Cooks

Related Recipes:

Molasses-Spice Cookies

My Favorite Chocolate Chip Cookies

White Chocolate Peanut Butter Crunch Bars



Raw Walnut Tacos

First, let me say that I was pretty skeptical to try this recipe. Yes, I’m a vegetarian, but raw walnut tacos is taking it to another level. I was SO wrong. These tacos rock and they’re easy!  Just add the ingredients in your food processor and pulse. That’s it!  They’re also super flexible. The walnut “meat” makes a great base for your favorite toppings. I added black beans and corn to mine (recipe at the bottom of this page).

Add the taco ingredients to your food processor.

In case you haven’t cooked with coconut aminos, it’s a healthier alternative to soy sauce.  You can buy it in the asian foods section of your grocery.

Pulse several times until a the mixture forms a crumbly “ground meat” consistency.  Do not over blend.

Add to your romaine leaves, garnish and enjoy!!


8 large romaine leaves
2 cups walnuts
1 tablespoon cumin
1 tablespoon coriander
2 tablespoons balsamic vinegar
1 tablespoon coconut aminos
Dash of paprika
Dash of garlic powder
Dash of black pepper

Optional toppings: black beans, corn, avocado, salsa, Greek yogurt, cojita or queso fresco, jalenpenos, tomatoes, fresh cilantro, fresh lime juice


Thoroughly wash and drain the lettuce in a colander or on a paper towel and set aside while preparing the remaining ingredients.

Combine all taco ingredients in a food processor.

Pulse several times until crumbly, making sure not to overblend.

Spread the walnut taco meat on the romaine leaves in equal servings.

Garnish the walnut taco meat with desired toppings.

Lime Black Beans and Corn

Add the rinsed black beans and corn kernels to a medium pot.  Add the cumin and juice from half a lime.  Stir and cook on medium heat until warmed through.

Add fresh cilantro and salt and pepper to taste.  Stir and add to your tacos!


1 can black beans; drained and rinsed
1 cup frozen corn kernals
juice from 1/2 lime
1 Tablespoon cumin
fresh cilantro; chopped
salt and pepper; to taste


Add the rinsed black beans and corn kernels to a medium pot. Add the cumin and juice from half a lime. Stir and cook on medium until warmed through.

Add fresh cilantro and salt and pepper to taste. Stir to combine and serve.

Recipe adapted from: Marco Borges

Related Recipes:

Honey-Lime Sweet Potato Taco Salad



Chunky Veggie Tacos



One-Pan Mexican Quinoa


Summer Fruit Salad

This summer fruit salad is a colorful and refreshing addition to your barbecue or brunch.  It’s drizzled with a light simple syrup and you can use any fruit of your choosing.  It’s also the perfect make ahead dish.

Over medium-high heat, boil orange juice, lemon juice, brown sugar, orange zest, and lemon zest.

Reduce heat to medium-low and allow the syrup to thicken slightly; about 5 minutes.  Remove from heat, stir in the vanilla, and allow to cool.

Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries.

Pour the cooled syrup over the fruit.

Cover and refrigerate for 3-4 hours.  Garnish with fresh mint, stir, and serve!



2/3 cup fresh orange juice; I used the juice of 2 oranges
1/3 cup fresh lemon juice; 2 lemons
1/3 cup packed brown sugar
1/2 teaspoon grated orange zest
1/2 teaspoon grated lemon zest
1 teaspoon vanilla extract
2 cups cubed fresh pineapple
2 cups strawberries, hulled and sliced
3 kiwi fruit, peeled and sliced
3 bananas, sliced
2 oranges, peeled and sectioned
1 cup seedless grapes
2 cups blueberries
Garnish: fresh mint leaves (I’ll bet fresh basil would also taste great.)


Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool.

Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours and garnish with mint leaves before serving.

Recipe adapted from: The Pioneer Woman and