Welcome to a new series we’re starting on the blog…simple recipes we made this month and LOVED. Some of the best comments from readers have come from posting about favorite recipes, so it feels like this is a convo starter and a good resource. (Share your faves in the comments!)
By: Lisa Fennessy & Nicolle Mackinnon
Looking back at what we ate this month, two things are true. First, clearly cauliflower and chickpeas are IN. And second, although we’re not huge fans of boring green salads, serve us up any dish that’s turned into a “salad.” Tuna salad, egg salad, chicken salad, bean salad, broccoli salad, salad on top of pizza…and we are here for it. All of it.
6 easy recipes we made this month and loved
Cauliflower Piccata | NY Times Cooking
This has been one of my favorite finds this winter. Love me some roasted savory cruciferous veggies any time of year, but in the winter they feel extra nourishing. Plus add all the lemon, some fresh herbs, hardy chickpeas, CAPERS and a good olive oil and I’m yours! (I added a little cottage cheese on the side here just for funzies.) – Lisa
Feta and Cucumber Salad
This is what I’ve been having for lunch lately and it’s been SO SATISFYING. Not that I’m trying to tell you I eat a cucumber for lunch and I’m satisfied. Hell no. What I am trying to say is, dice 5-8 of those mini cucumbers (you know, those ones that are extra crunchy) and crumble a block of juicy, soft feta and now we’re talking! – Lisa
Mix in a bowl:
5-8 mini cucumbers, diced
4-8 oz of fresh feta, crumbled
Then:
Top with a drizzle of good olive oil
And salt and pepper to taste
Broccoli Salad | Downshiftology
Lisa Bryan of Downshifology calls this “The Best Broccolis Salad Recipe,” and she ain’t lying! I’ve been making this A LOT too. I like that the broccoli is raw (not even blanched) so it’s relatively easy to pull together in a pinch. (The smaller the broccoli florets are, the better IMO.)
I’ve tried swapping out goat cheese for blue cheese, and pumpkin seeds for sunflower seeds, scallions or sweet onion for red onion, raisins for cranberries—you name it, I’ve tried it and at the end of the day, the way it’s written out in this recipe is really the best combo possible. Follow it to a T. – Lisa
Pizza Salad
I’m about to say something controversial: I’m a huge fan of stuffing my pizzas with…salad. Yeah, you read that right! A little ruffage and that added flavor from an herbaceous salad dressing coupled with a cheesy, crispy warm slice and it’s GAME ON. Like, a slice of cheese topped with greek salad? Easily one of the best combos ever invented. I also like pretty much any pizza topped with fresh arugula, fresh shaved parmesan cheese and a drizzle of good olive oil. Who’s with me? – Lisa
Cauliflower with Crispy Chickpeas and Tahini Yogurt | The Feed Feed
This less-that-20-minutes recipe is designed to be an easy vegetarian lunch, but I’ve been eating it for dinner and it’s a great weeknight meal. The feta brings a saltiness to the cauliflower and the tahini yogurt sauce is a must-have. Also, DILL. The fresh dill with the filling cauliflower is comfort food at its best. – Nicolle
Quick Fix Pinto Bean Tacos | A Couple Cooks
One of my 2022 resolutions was to eat a little less meat, and this cookbook (a Christmas present) has been holding my hand throughout January. I’ve already made these super-fast tacos four times this month, and I’m craving them again. The eggs would make them great breakfast tacos too, but I particularly love that they’ve got multiple types of veggies for a hearty, satisfying meal. – Nicolle
What recipes are you loving this month?
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