An open-faced omelette is a large omelette that feeds multiple people, no folding or flipping required. It’s quickly become a favorite go-to easy, fast, high protein breakfast (or brinner) option. Essentially a stovetop frittata, an open-faced omelette is super fast (it only takes 10 minutes!) with no baking required. This version is topped with dollops of melty cream cheese and smoked salmon, served with all your favorite bagel and lox accoutrements like capers, dill, and red onion (minus the bagel!).

Eggs are my go-to for quick and easy meals at any time of day. They’re relatively cheap compared to other proteins, healthy, and cook up incredibly fast!

Lately I’ve been making a lot of omelettes for dinner (my kids love them) but I’ve grown tired of cooking them one by one, as well as folding them and flipping them. Enter: the open-faced omelette! You can serve an entire family with one of these – no flipping required.

And I supposed I could just call this a stovetop frittata. But it feels more omelette-like to me because the “fillings” are placed on top rather than mixed into the eggs.

...GET THE RECIPE for Open-Faced Omelette with Smoked Salmon and Cream Cheese!

This Broiled Sheet Pan Tandoori Salmon features skinless salmon filets coated in a tandoori spiced yogurt mixture, broiled along with cherry tomatoes and garlic. Broiled tandoori salmon could not be easier to make – or faster – at only 20 minutes total for the whole meal. You’re going to love this incredibly flavor-packed Indian inspired recipe that’s easy enough for a weeknight but delicious enough for special occasions!

Tandoori refers to an Indian method of cooking in a tandoor, which yields high heat. A broiler is a great substitute for a tandoor and yields a beautiful dark char on top of the salmon and the tomatoes which gives it so much flavor. But flavor aside… my favorite thing about using the broiler? How FAST it is!

Lately I’ve taken to using my broiler more and more. Part of this was because my oven broke for a few weeks and my “bake” setting didn’t work. But what I discovered was that broiling some veggies like asparagus and broccoli, and proteins like chicken thighs and fish, was far better than roasting. It’s like taking a grill indoors. You get gorgeous charred spots and a deeper flavor.

...GET THE RECIPE for Sheet Pan Tandoori Salmon with Burst Cherry Tomatoes!

Allow me to introduce you to the Feta and Tomato Sandwich! Olive oil is drizzled on warm toasted bread, with a cut clove of garlic rubbed on top to infuse the flavor. Then, a sprinkling of oregano and sea salt, with slices of feta cheese and fresh summer tomatoes. This Greek sandwich takes less than 5 minutes to throw together and is delicious, simple, and easy. Perfect for those peak-season tomatoes and a fun way to change up your lunchbox routine!

You’ve heard of Southern tomato sandwiches. You’ve had thick slices of ripe tomato on a BLT. And I’m sure you’ve had an Italian Caprese sandwich with tomatoes, mozzarella, and basil. But have you ever had the Greek version of a tomato sandwich with sliced feta cheese? It will swiftly become your new favorite kind of tomato sandwich!

What sets this sandwich apart this is the garlic-infused flavor. After the bread is toasted, while it’s still warm, you’ll drizzle olive oil on it and immediately rub the cut size of a clove of garlic on it. The flavor of the garlic infuses into the oil, enhanced by the heat still coming off of the toasted bread.

...GET THE RECIPE for Greek Feta and Tomato Sandwich!

Today we’re making Bánh Mì Hot Dogs – a twist on a Vietnamese Bánh Mì sandwich, which usually comprises marinated grilled pork (or other protein) with pickled veggies and herbs on French bread. We’re going to use all those toppings – plus some spicy mayo and cucumbers – on a regular ol’ hot dog and hot dog bun, for an easy and delicious dinner you can whip up in under 15 minutes!

A Bánh Mì is easily one of my favorite sandwiches. Maybe even my top sandwich pick ever (a bold statement!). And while I’ll go for an authentic Bánh Mì to-go any time, a hot dog version is a fast and easy way to scratch that itch at home and a super fun way to elevate of the USA’s favorites: the humble hot dog!

Because we’re using a hot dog as the protein instead of the super flavorful, marinated meat that usually goes in a Bánh Mì sandwich, we’re going to pump up the flavor in another way. I love using a homemade spicy mayo as a spread on these for this reason.

Without further ado, let’s make some Bánh Mì hot dogs, shall we?

...GET THE RECIPE for Bánh Mì Hot Dogs!

This Greek Zucchini Casserole, or Sfougato – which is very similar to a crustless quiche or frittata – features crumbled feta cheese and beaten eggs, along with green onion and herbs, all mixed together and baked in a rectangular pan. You can also use yellow summer squash, or a mixture of both here! I know I’m always looking for ways to use up my garden summer squash and zucchini, and this is a great way to pack a lot into one delicious and healthy recipe, perfect for breakfast, lunch, or dinner – and great for reheating all week.

Sfougato is a Greek baked egg dish, similar to a quiche, frittata, or baked omelette, but with the emphasis on the veggies instead of the eggs. We’ll use FOUR whole zucchini here – whereas a quiche or frittata focuses mostly on the eggs with a few extra ingredients, this casserole really features the zucchini squash in all its glory, the egg giving it structure and texture.

Like most recipes with zucchini, you can easily substitute yellow summer squash in this recipe, or use a mix. But I love how the vibrant green zucchini, herbs, and green onion permeate the whole thing – especially when topped with some bright red tomato slices (which are optional, but so pretty and delicious!).

...GET THE RECIPE for Greek Zucchini and Egg Casserole (Sfougato) with Feta and Herbs!

This Peach Caprese Salad is a delicious twist on the classic! It feature slices of fresh, juicy, ripe peaches amongst the traditional tomatoes, fresh mozzarella, and fresh basil. A sprinkling of Aleppo (or other spicy) pepper and drizzle of tangy balsamic vinegar provide the perfect complement to this sweeter-than-usual Caprese salad. This five-minute recipe is great as a side for grilled chicken or fish. Or, serve with bread, and you’ve got yourself the perfect light summertime meal!

A traditional Caprese salad features thick slices of ripe tomatoes, fresh mozzarella cheese, and basil leaves. It’s drizzled with olive oil and seasoned with salt and pepper. It’s delicious in its simplicity, and honestly, I could eat it every day, especially when the weather is warm and tomatoes are in season!

But sometimes you want to shake things up a bit, you know? Enter: PEACH Caprese Salad. It’s still gorgeously simple and allows all of the individual ingredients to shine. What a way to feature two of summer’s most delicious seasonal offerings: ripe peaches and tomatoes!

You can dress it simply with olive oil, salt, and pepper only, as a traditional Caprese salad recipe.

...GET THE RECIPE for Peach Caprese Salad!

This recipe for Fish en Papillote (which is French for Fish in Parchment) couldn’t be easier – and talk about EASY cleanup! In this elegant recipe, cod (or another fish) is set atop sun-dried tomatoes, summer squash, corn, and green onions, then drizzled with lemon garlic herb butter and sprinkled with capers. The whole meal is wrapped in parchment paper, then baked. The parchment packet creates a seal that keeps the steam in while everything cooks, resulting in a perfectly flaky and moist result and infusing all of the flavors into the fish and veggies.

This recipe is another collaboration between me and my dad! A while back, I got to share his recipe for New England Fish Chowder, and you all LOVED IT. We’ve been planning yet another delicious (and easy!) fish recipe for some time now. Here it is – Cod en Papillote!

So why should you consider cooking fish in parchment paper? There are three main reasons:

1. Easy clean-up! I’m telling you – this has to be the easiest, and cleanest, way to cook fish. The clean-up is incredibly minimal – everything is both cooked and served in a nice neat little parchment packet.

...GET THE RECIPE for Fish en Papillote (Cod in Parchment Paper) with Garlic Butter and Veggies!

This smashed chickpea salad sandwich serves as a vegetarian and vegan alternative to chicken and tuna salad! It’s cheap to make and packed full of plant-based protein for a flavorful and filling lunch. It’s perfect for making ahead and meal prep. This chickpea salad sandwich features chickpeas, partially smashed, and tossed with a creamy lemon garlic mayo, green onions, and fresh herbs. Serve on bread, on crackers, lettuce wraps, or any way you’d serve chicken or tuna salad!

Chickpeas are such a versatile and delicious plant-based protein. They’re inexpensive, extremely nutritious and high in all kinds of vitamins and minerals. And because they are high in both protein and fiber, they’re satisfying and keep you feeling full.

I almost always have a couple cans of chickpeas in my pantry, whether it’s for this chickpea salad, or some of my other favorite chickpea recipes like chickpea curry, homemade hummus, or crispy roasted chickpeas.

This chickpea salad can be made ahead of time and assembled for sandwiches when you need it, making it perfect for meal prep. Bonus: my kids LOVED it. I can’t WAIT to make it again and again, and I know you’ll love this delicious easy recipe!

...GET THE RECIPE for Smashed Chickpea Salad Sandwich!

Move over, boring salads – this Mango Avocado Salad is in anything but! With a hearty boost of protein and flavor by adding spicy blackened tofu (or shrimp, or chicken!), this salad is packed full of sweet, salty, spicy flavors. With the creamy chunks of avocado as well as a creamy avocado lime dressing, you’ll be in salad heaven.

If you’re looking for a fresh new salad to add to your rotation, look no further. This mango avocado salad is anything but ordinary, bursting with unique flavors and hearty and satiating protein and healthy fats.

I’m a huge fan of sweet and spicy combinations, and mango is one of my favorite fruits to pair with spicy or savory foods. Whether it’s mango salsa with fresh jalapeño peppers, mango quinoa salad, shrimp ceviche, or blackened fish tacos topped with mango salsa, it’s a wonderful fruit to add to meals for naturally sweet flavor.

(Though I do acknowledge mangos can be kind of a pain in the neck to peel and cut, which is why I wrote a whole tutorial on two ways for how to cut a mango! And you can always buy them pre-cut.)

In this post I’ll take you through how to make the salad dressing super creamy and smooth, as well as how to blacken the tofu, and how to make the salad vegan, if that’s your thing.

...GET THE RECIPE for Mango Avocado Salad with Blackened Tofu!

This method for cooking steel cut oats results in a PERFECT texture – it’s creamy, chewy, and nutty, but NOT mushy or sticky. Bringing the oats to a boil, covering them, turning off the heat, and letting them sit overnight on the stovetop results in that perfect texture every time. In the morning, all you need to do is add a cup of your favorite milk or milk alternative and simmer for a few minutes to warm up! It’s a hands-off, easy, fast method to make steel cut oatmeal that makes busy mornings a breeze.

I had always heard that steel cut oatmeal was delicious. But I tried making it with the directions on the package and was always underwhelmed. The oats took a long time to cook, with mediocre results. Not to mention, it was always a stuck-on mess in the pot! Which is why I’m here to tell you: IGNORE the package directions. There IS another way! This overnight steel cut oats cooking method will be the last one, and easiest one, you’ll ever need. NO sliminess/mushiness, and NO sticking!

I don’t know about you, but I’ve had plenty of oatmeal, steel cut or otherwise, that results in a slimy, gruel-like texture, like wet concrete.

...GET THE RECIPE for Overnight Steel Cut Oats!

These fresh Veggie Wraps have hummus and avocado for a creamy texture, flavor, and satiating protein and healthy fats! You’ll LOVE the energy boost you get from this dose of raw veggies – the key is adding those creamy ingredients to balance their crunchiness, and cutting all the veggies pretty small for a homogenous texture and a wrap that doesn’t fall apart. And the greens? Don’t skip tossing them with a simple dressing of extra-virgin olive oil, balsamic vinegar, and salt and pepper. You’ll never have a veggie wrap any other way!

Do you ever just feel like you need some vegetables? After a few too many days of eating out, or going on vacation, or just being busy in general, I often find body asking me – nay, DEMANDING – that I eat vegetables. These wraps are my favorite way to get my body what it needs at these times – or any other time I want to up my intake of healthy veggies!

And if you find yourself reaching for an afternoon coffee as an energy boost, may I suggest one of these wraps for lunch as an alternative? Having a raw veggie-based snack or meal can be very satisfying and give you a legitimate huge boost of energy when you need it!

...GET THE RECIPE for Veggie Wraps with Hummus and Avocado!

Making homemade Egg Drop Soup is one of the easiest ways to get a nourishing dinner on the table FAST! This recipe takes 15 minutes – start to finish(!) – and doesn’t require any sautéing anything. The only thing you’ll need to slice up are some green onions. And it’s colored yellow naturally with the addition of turmeric – no yellow food dye here!

This version of egg drop soup is incredibly simple, and has corn added to it for some high-fiber carbs, hearty bulk, and bright yellow color to complement the eggs.

Speaking of the bright yellow color! I love using turmeric to color this egg drop soup naturally. Some restaurants use yellow food dye to make this happen – I prefer coloring foods naturally when I can (plus, the turmeric adds a nice subtle peppery note to the soup).

The other thing I love about this recipe? You skip the step of sautéing ANYTHING. Just heat up some spices and ingredients directly in the broth, stir in the remaining ingredients, and enjoy!

And it’s easy to adapt this egg drop soup to be vegetarian, or omit some of the ingredients if you don’t have them on hand.

...GET THE RECIPE for Homemade Egg Drop Soup (15 Minutes!)!

Have you ever wondered how to cook those adorable, tiny honeynut squash? Roasted Honeynut Squash is the perfect fast, easy, delicious autumn or winter side dish! Honeynut squash is like the smaller cousin of butternut squash, with a sweeter and more concentrated flavor. Its small size means a more delicate (and edible!) skin with a much faster cooking time. It only takes 20 minutes to roast these, so it’s easy to stick them in the oven while the turkey is resting for Thanksgiving dinner.

Because the flavor of honeynut squash is so naturally delicious, I chose to roast these simply with olive oil, salt, and pepper. But it’s so easy to experiment with other flavors here – a sprinkling of cinnamon, a brush of pure maple syrup… with such an easy, no-fuss recipe, it’s hard to mess up no matter what you add!

Another joy of the small size of honeynut squash is that each squash is a single serving. You can follow the cooking directions for this for any number of squash – so if it’s just you, pop one in the oven, and if you’re cooking for a crowd, roast a bunch so everyone can put a cute little roasted squash half on their plates.

...GET THE RECIPE for Roasted Honeynut Squash!

Here’s my favorite EASY Black Bean Burger recipe – and it’s make-ahead and freezable, too! I’ve got a few tricks to make a black bean burger that STAYS TOGETHER and WON’T FALL APART(!) but it’s not dry or crumbly in texture, either. This recipe also makes the entire mixture in your food processor so there’s minimal chopping and dicing. No sautéing veggies, pre-drying beans, or any of that “extra” work here! Adding soy sauce and olive oil adds umami and juiciness that veggie burgers are often lacking.

I’ve made black bean burgers that taste great, but smush out the sides of the bun as soon as you bite down. Too soft. I’ve made some that hold their shape, but are dry and crumbly in texture. Too dry! This is my Goldilocks version of Black Bean Burgers. Juuuuuussssst right.

This is the perfect recipe to stock your freezer with something super easy to pull out on a busy night, or make a single serving if you’re cooking for one.

One word of warning: the mixture is quite wet (so be prepared for this!) – I’ll talk about how to manage this below.

Why are these black bean burgers so tasty and EASY?

...GET THE RECIPE for Easy Black Bean Burgers (Make-Ahead)!

Salmon bites is an easy 5-ingredient, 10-minute recipe, featuring cubed salmon marinated in a simple honey sesame soy sauce and pan-seared to crispy perfection! Since marinating is optional, you can whip this up at a moment’s notice, and you’ll want to put the marinade on everything.

Salmon is one of my favorite proteins to cook. It’s loaded with nutrition, including good-for-you omega 3s and Vitamin D, and it’s easily accessible at any grocery store.

It’s not super expensive, but it’s not super cheap either. So I love cubing the salmon into bite-size pieces to make salmon bites. Somehow, cooking smaller pieces seems to make it go further.

Maybe it’s because each little salmon nugget is so satisfying, wrapped in tons of flavor from the sauce and seared to crispy perfection. It also means you can buy any kind that’s cheap, because you don’t need huge beautiful thick fillets for this, which are usually more expensive.

The marinade is the same that I use for searing ahi tuna – a simple mixture of soy sauce, toasted sesame oil, and honey.

These salmon bites are perfect served in a salmon bowl, with cooked rice and some sautéed veggies.

...GET THE RECIPE for Pan-Seared Salmon Bites with Honey Sesame Soy Sauce!

This green smoothie is truly delicious – I promise, you’ll actually look forward to eating it and your body will thank you for it! This green smoothie is packed with spinach and even cucumber, but balanced with the two things bitter greens need most: fat and sugar. Bananas, pineapple, apple, and mango add vital sweetness and tons of nutrition, and a little avocado adds a vibrant green color as well as healthy fats.

Since splurging on a Vitamix blender, I can’t seem to stop making smoothies. And these green smoothies are my favorite kind to make – I’ve been having one in the morning every day for the past couple weeks and I can’t tell you how energetic and healthy it makes me feel! The boost of energy is similar to having a cup of coffee.

My secret to the BEST green smoothie ever: fat and sugar. Bitter green veggies NEED them. It’s why I roast brussels sprouts with bacon and maple syrup, and why I massage kale salad with a sweet maple and olive oil vinaigrette. Fat and sugar balance out the bitter flavor of green veggies. And when you’re enjoying a smoothie, bitter is the last thing you want!

...GET THE RECIPE for A Truly Delicious Green Smoothie!

A classic tuna melt on halved English muffins is such a delicious, fast, easy, and cheap dinner option for those evenings you don’t want to cook. You probably already have everything you need for it!

This tuna melt recipe features classic tuna salad, with a mayonnaise base, celery, and my two favorite add-ins: green onions and sweet relish. You can use any tuna salad mix you like.

For this recipe, the English muffins are sliced and placed in the oven while it preheats, resulting in a nice toasty crispy base for the tuna that holds up and never gets soggy.

This is also a great way to use up any bread you have lying around, and those cheese remnants taking up space in your fridge. Anything goes here!

So grab some English muffins (or any bread you like), a can of tuna, and some cheese and let’s get to it!

Ingredients and Substitutions

• Canned tuna – I recommend solid white albacore packed in water. If you use a tuna packed in oil, you’ll want to use much less mayo.
• English muffins – I used Thomas’s, but there are plenty of healthy, whole grain options widely available like Dave’s Killer Bread and Ezekiel.

...GET THE RECIPE for English Muffin Tuna Melts!

These Delicata Squash Egg Cups are like an egg-in-a-hole, without the bread. If you’re looking for a fun and delicious way to eat more veggies for breakfast, look no further! Delicata squash is sliced into thick rings, pan-fried, and an egg cracked into the center then fried to perfection. What’s even better is you only need two main ingredients and 20 minutes for the whole thing!

Whether you’re looking for a low-carb egg-in-a-hole recipe, a whole30/paleo breakfast option, or just have some delicata squash you want to use up, this easy egg cup recipe is sure to fit the bill. Not only do they come out beautiful, but this breakfast recipe is healthy and delicious as well.

And since you can eat the skin of a delicata squash, there’s very little prep to this. No peeling! Hooray!

Ingredients and Substitutions

• Delicata Squash – you can use another squash that you don’t need to peel, like acorn or honeynut, or even a very large zucchini or summer squash if you have one.
• Eggs
• Olive oil, salt, and pepper

How to make Delicata Squash Egg Cups

1. First, prep the squash.

...GET THE RECIPE for Delicata Squash Egg-in-a-hole!

Breakfast Tacos are an easy make-ahead breakfast recipe perfect for a crowd or meal prep. Just layer the ingredients on tortillas (I use refried beans, scrambled eggs, bacon, and cheese, but there are so many other options including vegetarian or vegan), wrap in foil, and keep warm in the oven until you’re ready to serve! You can make them a few days in advance for super easy meal prep, or even freeze them.

These are perfect for a quick brunch idea or for house guests who may get up at different times throughout the morning. They can be made for easy meal prep, then refrigerated or frozen until you’re ready to reheat them. You can even make them to take camping, and warm them up over a fire! And despite their name, breakfast tacos are perfect for lunch or dinner as well.

Whatever reason you have for making these breakfast tacos (not that you need a special reason), you’ll love how tasty and easy they are!

All we do is layer our fillings in a tortilla, roll up and wrap in foil, and place in a warm oven until we are ready to serve (keep reading for instructions for reheating them from the fridge or freezer).

...GET THE RECIPE for Make Ahead Breakfast Tacos!

Caprese Pizza is such a delicious, quick, and easy vegetarian meal, especially when you use naan bread for the crust! You only need 20 minutes and 5 ingredients to whip up this Caprese naan pizza. With layers of fresh mozzarella, sliced ripe tomatoes, fresh basil, olive oil, and balsamic glaze, what’s not to love about this flavor-packed flatbread twist on Caprese salad?

Naan pizza is my jam for busy nights. I always keep a package of naan bread in my freezer for easy homemade pizza whenever I want it.

There are a few tricks to making naan pizza perfect every time (including toasting the naan before adding toppings to make it extra crispy). You don’t need any sauce for this recipe – just a drizzle of olive oil and sprinkling of garlic powder before adding the tomatoes and cheese, as well as a drizzle of olive oil and sprinkling of salt and pepper after it comes out of the oven!

This is a wonderful end of summer recipe, when tomatoes are at their peak and fresh basil abounds. And you only need to turn your oven on for a few minutes.

...GET THE RECIPE for Caprese Pizza on Naan Bread!

This simple Udon Noodle Stir Fry recipe with Mushrooms is packed with flavor, takes only 20 minutes to make, and uses only one skillet! With fresh flavorful ingredients like green onions, garlic, ginger, and shiitake (or other) mushrooms, and a simple sauce made with basic Asian ingredients, you’ll love this plant-based recipe next time you have a craving for a big ol’ bowl of noodles.

Udon Noodle Stir Fry

Udon noodles are, in my opinion, the king of noodles. They’re thick, slippery, slurpable, chewy, and the perfect starchy texture for optimal sauce-clinging.

This Udon Noodle Stir Fry recipe features shiitake mushrooms, which are packed with flavor and amazingly fragrant. If you can’t find them or don’t care for them, other mushrooms can be used, like cremini (baby portobello).

The stir fry sauce is a simple mixture of easily accessible condiments you probably already have around. And the addition of fresh aromatics – green onions, ginger, garlic, and basil – add a lot of bright flavor to the whole thing.

Ingredients and Substitutions

• Udon noodles – you can find these at any Asian market and at many grocery stores.

...GET THE RECIPE for Udon Noodle Stir Fry with Mushrooms!

This easy Za’atar Roasted Chickpea Salad features healthy, delicious Mediterranean ingredients like cucumbers, tomato, feta, and fresh herbs. Za’atar is a Middle Eastern spice blend that’s the perfect complement to the other bright and earthy ingredients in this salad. You’re going to love this easy roasted chickpea salad that’s hearty enough for a main course and also perfect as a side dish, and it only takes 20 minutes to make!

This is the king of salads. It’s hearty, healthy, DELICIOUS, and all the ingredients work so well together. Every inch of this salad gets coated in delicious flavor, from the Za’atar spice blend to the salty, crumbly feta cheese. This is a salad that you’re going to actually want to eat – often!

I like serving it on a platter or large, shallow bowl so all the ingredients are featured prominently and everyone can serve themselves without feeling cheated out of the good stuff that often falls to the bottom of a deep salad bowl.

First, chickpeas are tossed with olive oil and za’atar in a bowl, then roasted. While they’re in the oven, the greens and other ingredients are tossed in the same bowl, along with any za’atar remains coating the bottom of the bowl, resulting in a flavorful mix that is sure to become your new favorite way to eat salad.

...GET THE RECIPE for Za’atar Roasted Chickpea Salad!

You’ll want to make these Easy Crab Cakes over and over – it’s a simple 15 minute, no fuss seafood recipe that’s always a crowd pleaser! Make them mini to serve as an appetizer or larger for a main course, and be sure to have some fresh lemon to squeeze on top along with a dipping sauce like tartar sauce or remoulade sauce. This recipe uses any kind of crab meat you want – jumbo or claw, fresh or canned, meaning it can be very budget friendly to make.

These simple crab cakes are a great go-to recipe for any time of year. Because you can use fresh or canned crab meat, you can make this wherever you live. And if you use claw meat, you’re looking at a surprisingly budget-friendly meal for something that’s usually expensive (though indulging in fresh jumbo lump meat would certainly take them up a notch!).

My friends in Maryland may shake their heads because I didn’t include Old Bay seasoning in this recipe. My friends in New Orleans may wish I served them with remoulade sauce instead of tartar sauce.

...GET THE RECIPE for Easy Crab cakes!

One Pot Orecchiette with Sausage and Broccolini (or broccoli, or broccoli rabe!) is an easy recipe made in – you guessed it – only one pot, with very little clean-up and more hands-off time than other pasta recipes! The pasta is added dry and cooks directly in the pot with the sausage, garlic, and onions, boosting the flavor and creating a luxuriously thick sauce from the starches. You only need a few ingredients and 30 minutes for this fuss-free recipe the whole family will love!

If you’ve never tried making a one-pot pasta recipe, there’s no time like the present. I’m telling you – unless you “like” doing dishes and multitasking like heck in the kitchen, you’re in for a real treat with this one pot orecchiette recipe!

With one pot pasta recipes, dry pasta is added to the pot along with liquid (in this case chicken broth, but you can use water if you like). The starches from the pasta all stay in the pot, rather than get dumped from draining it out of water. These starches coat every bite and thicken the sauce better than any other method for making pasta.

...GET THE RECIPE for One Pot Orecchiette with Sausage and Broccolini!