Savory Oatmeal with Garlicky Kale | @naturallyella

I always find it fascinating how easy it is to associate certain foods with specific categories (in certain cultures). For example, I grew up having very specific foods for breakfast one of which was always sweet: oatmeal. However, over the years, I’ve come to appreciate oats for their warm, not-too-overpowering flavor and their ability to be a perfect bed for produce. So, I’ve paired my favorite preparation of greens with creamy steel cut oats for a savory oatmeal. This is the perfect breakfast or even dinner and comes together in the time it takes to cook the oats. Read more and see the recipe.

Harissa Roasted Chickpea Bowl | @naturallyella

Some of my favorite meals are ones that I can throw together in five minutes, toss in the oven, and forget about right until it’s ready. This roasted chickpea dish has a yogurt sauce keeping them a bit softer but also infusing them with a bit of flavor. Also in this recipe, I use a mild homemade harissa sauce that has a nice flavor but doesn’t come with the heat of some of the other harissa pastes. I recommend starting with a smaller amount if you’re unsure about the heat of the harissa. Then add more in after the cooking process if needed. Read more and see the recipe.

Vegetarian Breakfast Burritos | @naturallyella

When we don’t know what to do for dinner, breakfast is usually the answer. Eggs are quick to prepare and easily create a meal. I made this burrito after having a bit of the chorizo-spiced crumble leftover from the nachos. As a result, these breakfast burritos were ready in a short time. Additionally, you can make the crumble the night before to quicken burrito assembly in the morning. Homemade tortillas are great for burritos. However, these days I’m usually putting dinner together at the last minute so store-bought are a lifesaver. Also, I’ve been known to skip scrambling the eggs and simply fry an egg over-hard then cut it into strips (similar to this quesadilla). Read more and see the recipe.

Cilantro Chickpea Dumplings in Curried Sweet Corn Soup | @naturallyella

Of all the summer produce, sweet corn is my favorite vegetable for soup (which is saying a lot since tomatoes are also in season). Sweet corn has the perfect balance of savory and sweet which makes it a winning partner with curry, as you’ll find out if you make this recipe. This recipe ventures into meal territory with the addition of plump chickpea dumplings. I followed Vegetarian Venture’s recipe which cooks the dumplings in a sauce (or in this case, soup). The result is a flavorful soup with hearty dumplings. Not quite ready to tackle the dumplings? This curried sweet corn soup is great by itself! Read more and see the recipe.

Millet Sweet Corn Fritters | @naturallyella

While few and far between, I occasionally have happy accidents in the kitchen. Recently, I was cooking a big batch of millet. After the usual amount of cooking time, I tasted the cooked millet only to find it was still on the crunchy side. I added more water and continued cooking. It turned out, the bottom half was already done so the extra water turned the millet in to mush. This was bad for the recipe I was making but a wonderful realization that a little extra water/cook time can create a perfect millet texture to be used in vegetable cakes and fritters, which is where these sweet corn fritters were born. I could eat these every day in the summer with a simple salad- the perfect crispness made from just a few ingredients. Read more and see the recipe.

Cucumber Peanut Salad | @naturallyella

As of late, it feels like our evenings only start after the baby finally goes to bed. It’s the time when I pour myself a glass of wine and more frequently, start to think about dinner. Some nights I’ve thought ahead while other nights are a ‘throw something together at 9pm’ kind of night. This salad is for those nights. It’s not heavy, can be ready in 10 minutes, and is flavorful enough that I feel satisfied after eating. I prefer using English Cucumbers in this recipe because of the low amount of seeds and the slightly sweeter flavor but any variety of cucumber will work. Read more and see the recipe.

Spicy Green Bean Stir-Fry | @naturallyella

I’m always a fan of a good noodle bowl with spicy vegetables but during the summer months, I get a real treat: fresh green beans. Green beans are one of my favorite stir-fry vegetable because they hold a bit of their crispness even when cooked but still absorb and work well with a variety of sauces. This green bean stir-fry is a slight riff on this vegetable lo mein bowl because the sauce is easy and one of my favorites. I keep a small package of miso in the refrigerator, which I highly recommend. It’s great in sauces and especially lovely as an addition to my favorite veg burger. Read more and see the recipe.

Chorizo-Spiced Vegetarian Nachos

This is one of those recipes that after I take one bite, I know it’s a must-share. Yes, it’s kind of involved but I think it’s completely worth it. A good chunk of the ingredient list is spices and once you make the crumble, I hope you fall in love with it as much as I did (this chorizo-spiced version is perfect for quesadillas, tacos, and burritos). Not sure you want to tackle the spice blend? You can pick up chorizo seasoning here. These nachos are a great movie or game night snack but we eat these for dinner every so often! Read more and see the recipe.

Enchiladas Verdes | @naturallyella

Over the summer, I updated my roasted salsa verde recipe and after blending it into a creamier sauce, I realized I had the perfect enchilada sauce on my hands. These enchiladas verdes take a little time to make but are well worth it. Additionally, they can easily be made ahead of time. The black bean mixture is also one of my favorites because of its versatility in everything from tacos to nachos. So, if enchiladas aren’t really what you’re looking for, try the salsa verde with black beans on tacos, tostadas or quesadillas instead! Read more and see the recipe.

Turmeric Zucchini Bowls with Quinoa | @naturallyella

Even though I’ve been out of academia for a few years, when August rolls around I still feel like I should be prepping for the new school year. Part of this prep would always include gearing up for more rushed weeknight dinners which is where this turmeric zucchini bowl (and most of the recipes I share in August) come in to play. Minimal ingredients, quick to make- a perfect compliment to faster weeknight dinners. Turmeric provides the backdrop for a beautiful, creamy sauce that works well with many different vegetables but zucchini is one of my favorites. Read more and see the recipe.

Mediterranean Kale Salad | @naturallyella

You will find that I have minimal kale salads on the site. It’s not that I don’t like them, it’s that I’m lazy. The whole process of massaging and letting kale sit with some lemon juice feels like too much of a process for a simple salad. By the time all of that happens, I could have made and eaten a salad that used easy greens. However, I’m slowly coming around (it’s only taken me six years), primarily because kale is one of the better/heartier summer green. This salad pretty much the epitome of summer: fresh tomatoes, cucumbers, and peppers tossed with a grain, herbs, and a bit of dressing. No cooking involved (minus a roasted red pepper, which I usually have on hand). A perfect lunch for a hot day or picnic! Read more and see the recipe.

Summer Vegetable Flatbread with Flatout

I have a keen ability to over-buy produce this time of year. I go to the market with a specific list but usually come home with way more than what I intended. Which means, a lot of meals that get made are catch-all, use the straggler vegetables. One of my favorite recipes that takes this approach are these vegetarian tacos but this vegetable flatbread is a close second. I especially love this flatbread because thanks to the cooking time, all the vegetables can be tossed on raw and will soften/cook while the cheese is melting. This recipe is also great for adding any and all herbs you might have growing in your garden! Read more and see the recipe.

Grilled Chipotle Peach Salad with Sweet Corn and Goat Cheese | @naturallyella

When I transitioned to healthier eating, kicking the sugar/sweet flavors was the hardest. Anything that I was used to being heavily sweetened tasted odd and it took me quite some time to get over it. However, using fruit in savory ways came out of my struggle to find the balance of sweet without added sugars. The pop of sweet followed by the slow heat of this peach salad has become a favorite of mine, plus it satisfies my desire for the occasional sweet flavor. The key for this salad is finding peaches that are ripe but still a bit firm. This helps them hold up to the heat but soak in all the good flavors of the chipotle marinade. Read more and see the recipe.

Roasted Tomato Gazpacho | @naturallyella

A summer never feels complete without a few key recipes. First and foremost, these pickles are a summer staple followed closely by this grilled cheese. Gazpacho is also on the summer shortlist, usually when the market is swimming in tomatoes. This roasted tomato gazpacho has become a staple and while it usually requires me to turn my oven on, the flavor is really unmatched. I like to make a batch of this the day before hiking and pack it away in the cooler for a perfect after-hike lunch. Read more and see the recipe.