This easy puff pastry zucchini and summer squash tart only takes a few minutes to throw together with barely any clean-up! This is a great way to use all that fresh summer time zucchini and squash. With sun-dried tomatoes, some oregano sprinkled on top, and a drizzle of balsamic glaze after it’s done cooking, this is perfect for a light lunch or dinner – or an appetizer cut into small pieces. Plus, it’s great served room temperature, so it’s perfect to put out for a party.

So, when I set out to create this recipe, I was originally going to do one of those upside-down puff pastry situations you’ve probably seen all over instagram and tiktok. Like these.

But honestly, was I really going to spend time cutting up the puff pastry and arranging each individual one? No. One giant puff pastry tart was the answer here. Plus, zucchini and summer squash have a lot of water in them, and if they were baked upside-down, that water would have nowhere to evaporate. It likely would have resulted in a soggy, mushy zucchini situation.

So here we are with a big ol’ zucchini puff pastry tart – baked right-side-up – that you can just cut up with a pizza cutter after you’re done!

...GET THE RECIPE for Puff Pastry Zucchini and Summer Squash Tart!

Pimento cheese is such a delicious Southern dish, used commonly as a dip for crackers and crudité or spread between two slices of bread for an easy sandwich! Cheddar cheese is mixed with – you guessed it – pimentos (which are a type of roasted red pepper that comes in a jar). This recipe uses whipped cream cheese. This will make it super spreadable, even straight from the fridge. We’ll also add pickled jalapeños for a tangy zing. You’ll love this easy 5-minute recipe!

First off, if you’ve never had pimento cheese, welcome to your new favorite thing to eat! This is a delicious and versatile recipe commonly enjoyed in the South in the United States. A blend of grated cheddar cheese, pimentos (you know, the little chopped red peppers that you sometimes find in the hole of a green olive?), cream cheese, mayo, and spices.

Sometimes, a jalapeño is added for a little extra crunch and spice. For this version, I opted to use pickled jalapeños instead of a fresh one, which added a nice sweet and tangy flavor (I used my favorite Hot & Sweet Jalapeños from Trader Joe’s).

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These mini blueberry scones are such a fun and delicious treat! If a blueberry muffin, a southern-style biscuit, and a bakery scone were able to somehow combine forces, this would be the result. These are buttery and soft, with pops of sweetness from the fresh blueberries (though you can use frozen if you want). And because they are small in size, this batch makes a ton (more than three dozen!) that you can easily stash in your freezer for when the mood strikes!

Fair warning: scones can be a bit finicky to make. The dough tends to be both dry and sticky at the same time and can be kind of hard to shape. But the good thing? This batch makes a TON (so your hard work will be rewarded with sooooo many mini scones!). And they’re kind of fun in a messy way!

And regardless of how the scones look in the end, these end up being so delicious. Similar to biscuits, you can gather any scraps that didn’t quite shape up well, reform them, and reshape them.

I love making a batch of these and keeping them in my freezer for when the mood for a blueberry scone strikes.

...GET THE RECIPE for Mini Blueberry Scones!

This easy pumpkin hummus whips up in 5 minutes in your food processor! Adding pumpkin puree to homemade hummus adds a vegetable, a little sweet flavor, and a gorgeous orange color to the popular dip. Curry powder, turmeric, and a little cayenne add deep savory and peppery flavor that complements the sweetness of the pumpkin. Serve this pumpkin hummus as a dip with pita bread, crackers, or crudité, spread on toast for an easy breakfast, or use any other way you enjoy hummus!

Oh hello there, fall baker. Did you use one cup of pumpkin puree from the can and now have about ¾ of a cup left to use? (Hi, it’s me. Leftover puree from making Pumpkin Tiramisu last week!).

Well then, let me humbly suggest that you whip up a batch of pumpkin hummus to use it up. A delicious dip made savory with the addition of curry and other spices, and a wonderful break from the usual sweet fare in which cooking with pumpkin usually results.

Ingredients and Substitutions

• Canned Chickpeas – white beans, cooked red lentils, or other light colored legumes will work (keep in mind they may affect the texture of the hummus) – plus the chickpea liquid (aquafaba).

...GET THE RECIPE for Pumpkin Hummus with Curry and Turmeric!

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!

Green Goddess Dressing / Dip is packed with flavor from fresh herbs. Traditionally made with mayonnaise, this healthy Green Goddess dressing instead uses a base of Greek yogurt, avocado, and olive oil, adding a boost of protein and healthy fats while still being luxuriously creamy. It’s also vegetarian, using capers instead of traditional anchovies for a briny, salty punch, and even has some kale thrown in there! Best of all? It only takes about 5 minutes to blitz together in your food processor!

If you’re like me, you have a ton of herbs growing right now. Herbs are something I always feel I HAVE to grow every year – they’re so easy to grow, and add so much flavor to so many dishes! And I love the money saving and environmentally friendly aspect of growing them myself.

But even if you don’t have an herb garden, this recipe is flexible, so you can use any store bought herbs you want.

This Green Goddess Dressing is so healthy for you, with a base of Greek yogurt, adding protein and probiotics, olive oil and avocado, for some healthy fats, and even some kale for a nutritious boost.

...GET THE RECIPE for Healthy Green Goddess Dressing / Dip!

Ever wonder how to make your own homemade croutons? It’s so easy! Just grab some bread – whole wheat, whole grain, white, rosemary, brioche… any will do – cube it up, toss with oil and seasonings, and bake. These homemade croutons come out crispy crunchy every time and last for days!

OK guys making your own croutons is officially the easiest thing ever. Plus, they’re made with three ingredients you very likely have in your house right now at this very moment. It’s such a great way to use up any leftover bread you have.

Plus, they’re tastier and MUCH cheaper than store-bought!

Another great thing about these is you can make homemade whole wheat croutons by using whole wheat bread, which is a great way to add a little more nutrition into your life.

And you can make this with fresh bread OR hard, stale bread.

Ingredients for Homemade Croutons

• Cubed Bread
• Olive Oil
• Salt and Pepper
• Optional: Other seasonings of choice, like garlic powder, Italian seasoning, red pepper flakes, etc.

How to make Homemade Croutons

1. Cut some bread into cubes.

...GET THE RECIPE for How to make Homemade Croutons (from whole wheat, white, or any leftover bread)!

Shrimp Ceviche is a delicious Peruvian-inspired no-cook shrimp salad recipe served cold, perfect for a hot day as a light meal or appetizer. Ceviche is traditionally made with raw seafood, but this version cheats just a bit. Using cooked shrimp, which is readily available at any grocery store, means you don’t have to worry about letting it marinate for a long time or using expensive sushi-grade fish.

Ceviche is so refreshing, healthy, and takes mere minutes to make. It’s packed with lean protein from the shrimp, healthy veggies, and marinates in a simple citrus-based dressing.

This version has mango in it for a slightly sweet addition that’s absolutely delicious. It also uses both the juice and zest of limes, lemons, and an orange, which amps up the citrus flavor without adding more acidity. It’s the perfect easy summer recipe, especially since NO COOKING is needed!

You’ll love this version of ceviche that’s made with cooked shrimp, so you don’t have to worry about dealing with raw fish or raw shellfish. As a bonus, this also makes it faster, easier, and cheaper to whip up at a moment’s notice!

What is Ceviche?

Ceviche is a Peruvian dish traditionally made with raw fish or shellfish.

...GET THE RECIPE for Easy Shrimp Ceviche!

All ye sweet and salty lovers, rejoice – this Watermelon and Feta Salad with fresh Mint is such a delicious, unique balance of sweet and savory flavors. And the best part? You only need THREE ingredients and FIVE minutes to throw together! This is the perfect salad for summer entertaining.

That’s right – THREE INGREDIENTS. You don’t even need any oil, salt, or pepper! You literally just lay cubed watermelon on a platter, sprinkle with feta cheese and fresh mint, and serve. It actually seems a bit silly for me to even write a post for this recipe because it’s so simple and easy. Barely a recipe.

But here you are, everything you need to know about watermelon feta salad. You’ll want to eat this every day in the spring and summer!

And what a great excuse to use some of the crazy amounts of mint I have growing right now. If you’re interested in growing your own, here’s a great resource on growing fresh mint!

Ingredients Needed

• Cubed Watermelon
• Crumbled Feta Cheese
• Fresh chopped mint leaves

How to make Watermelon Feta Salad with Mint

1. First, grab a platter.

...GET THE RECIPE for Watermelon Feta Salad with Mint!

These Asian Inspired Chicken Meatballs are packed with East Asian flavors like and ginger and scallions, coated in a sweet and sticky soy and sesame sauce! Serve over rice with a veggie on the side, toss with lo mein or fried rice, or serve with toothpicks for an easy bite-sized party appetizer.

These Asian inspired chicken meatballs are the latest in a series of chicken meatballs that my whole family have been absolutely obsessed with. Honestly I never thought chicken meatballs could be so juicy and packed full of flavor but here we are! Buffalo chicken meatballs, chicken zucchini meatballs, and now these Asian Chicken Meatballs.

With fresh green onions, ginger, garlic, soy sauce, and toasted sesame oil, the meatballs on their own are amazing. Then smother them in a sticky, sweet sauce? Even better!

Best of all? These easy chicken meatballs come together in only 30 minutes. Be sure to check out the video for this meal in the recipe card below!

Disclaimer: Asia is a large continent with many types of cuisine. These meatballs reflect some flavors typical of East Asian cuisine. For simplicity’s sake for a mostly US-based audience, I’ve called these Asian meatballs, but they make no claims of authenticity for any specific East Asian cuisine.

...GET THE RECIPE for Asian Inspired Chicken Meatballs!

These are the BEST refried beans ever! Once you make homemade refried beans with bacon and onion, you’ll never go back to the canned stuff again. Best of all? It only takes 15 minutes and 6 ingredients to whip up. They’re packed with rich, savory, smoky flavor and can be used as a side for a Mexican-inspired meal, on tacos, on nachos, as a dip… or however you usually use refried beans!

These truly are the best refried beans ever. They’re bursting with flavor- smoky, spicy, simple, fresh, and decadent. And while these are made with bacon and bacon grease for extra decadence, you can easily make them vegetarian or vegan if you prefer.

Homemade refried beans are best when eaten hot and right away, but you can also make these and save them for later.

In this post I’ll explain how to make the BEST refried beans ever, and be sure to check out the video! This is such a yummy, hearty side dish that’s packed with plant-based protein. You’re going to love it.

Ingredients and Substitutions

• Pinto Beans – I used canned, but you can cook them from dried beforehand if you prefer.

...GET THE RECIPE for The Best Homemade Refried Beans!

These Chicken and Zucchini Meatballs are packed with lean protein and healthy veggies, but don’t let that fool you. These are some of the juiciest, most flavor-packed meatballs you’ll ever have! You can serve them with pasta, with a dipping sauce, as an appetizer, on a sub, or any other way you’d serve meatballs. Plus they only take 30 minutes to make and they’re freezer-friendly.

This was one of those experiments that I didn’t have very high expectations for. I mean, how can a chicken and veggie meatball really compare to a traditional beef and pork meatball?

But I was surprised and delighted by the outcome, and I think you will be too. My husband proclaimed that these are his favorite meatballs, and I have to say, I may agree. I’ll always have a place in my heart for the real thing, but these chicken zucchini meatballs are so delicious, AND healthy, that I’ll use them as my default meatball from now on!

As a bonus? My kids LOVED them. They’re a great way to hide veggies, and zucchini has that perfect melt-in-your-mouth texture when cooked the right way.

In this post I’ll show you how to make these easy chicken meatballs, as well as dry out the zucchini so the meatballs stay together well and aren’t too liquidy.

...GET THE RECIPE for Chicken and Zucchini Meatballs!

Buffalo Chicken Meatballs are the perfect poppable, snackable, dippable, add-to-salad-able, delicious bites you need in your life! Simple chicken meatballs are baked then tossed with homemade buffalo sauce. It’s a healthier alternative to traditional wings, fun to make – and less messy to eat, too.

I’m such a sucker for anything buffalo, but traditional wings come at a cost. Wings are already pretty fatty on their own, and if you order buffalo wings in a restaurant, they’re likely breaded, deep fried, and THEN tossed in a butter-laden buffalo sauce.

These meatballs, on the other hand, are made with lean ground chicken, baked, and tossed with a buffalo sauce that’s a little lighter on the butter (without skimping on flavor). They’re perfect for serving on game day as an appetizer with blue cheese dressing for dipping, or throwing in a salad.

Let’s learn how to make these awesome, juicy chicken meatballs (which are great on their own, too!), as well as how to make homemade buffalo sauce with ketchup added for extra flavor and thickness while taking the butter down a notch.

Ingredients and Substitutions

• Ground chicken – or turkey
• Breadcrumbs – homemade breadcrumbs, panko, or regular are fine, as long as they are unseasoned.

...GET THE RECIPE for Buffalo Chicken Meatballs!

These are the Pumpkin Oatmeal Cookies of your dreams, loaded with chocolate chunks and tart dried cranberries, sweetened with maple syrup and packed with warming cinnamon and pumpkin spice. As an added bonus, these pumpkin cookies are healthy(!), made with 100% whole grains and no refined sugar in the batter. You don’t even need an electric mixer. Just one bowl and a whisk and you’re good to go!

I love making a batch of these pumpkin oatmeal cookies practically every week in the fall. You can stick them in your freezer to last longer if you want, though they never last that long in my house!

These are just the perfect fall cookie recipe. Between the pumpkin, warming cinnamon and other spices, maple syrup, and cranberries, you’ve got almost everything there is to love about fall in one cookie. And if you love these, you’ll love these oatmeal butterscotch cookies with walnuts, too.

And because they’re made with oats and whole wheat flour, they’re completely whole grain. Aside from the chocolate chunks, these cookies are also refined sugar free since they’re sweetened with maple syrup. And also, pumpkin is a healthy vegetable.

...GET THE RECIPE for Pumpkin Oatmeal Cookies with Cranberries and Chocolate Chunks!

This easy peanut butter dip recipe is perfect for dipping sliced apples, pretzels, celery sticks, or graham crackers. You only need five minutes and five ingredients for this easy recipe, speckled with cinnamon and golden raisins. It’s perfect for an after school snack, to pack in kids’ lunch boxes, or as a delicious treat to serve at a party – no matter what age you are!

I have a habit of giving my kids peanut butter spoons when they’re hangry. On a recent family visit, my oldest Zoey (4), in her extroverted self, asked my Auntie Viki excitedly if “she wanted to come over sometime and visit and have peanut butter spoons?!” We all had a good laugh.

Then, Auntie Viki shared her recipe for peanut butter dip with me, and well, I don’t think my kids are ever going to want a plain ol’ peanut butter spoon after having tasted this epic peanut butter dip. This recipe comes to you straight from her kitchen – and it’s a good one!

There are a lot of different kinds of peanut butter dip recipes out there. This one is simple, with no yogurt needed, and only five ingredients that you probably already have in your kitchen.

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Let me introduce you to your new favorite easy halloumi recipe – Fried Halloumi Bites with Spicy Honey! This appetizer recipe, which also happens to be gluten-free, features halloumi cheese, cut into cubes, breaded in a thin layer of cornmeal, and shallow pan-fried in olive oil until golden brown. A mixture of honey and chili garlic sauce is drizzled on top for a sweet and spicy combo that’s perfect with the cheese.

Halloumi is a firm, salty Greek cheese – but that’s about the only “Greek” thing about this recipe. With a cornmeal coating (which gives the halloumi nuggets a great texture and flavor) and a hot honey sauce mixed with Vietnamese Huy Fong Chili Garlic Sauce (my favorite Asian hot sauce), you’re going to love this delicious mash-up of some really yummy flavors!

What is Halloumi cheese?

Halloumi is a Greek cheese that miraculously doesn’t really melt. This makes it perfect for grilling, frying, baking, etc., because it won’t lose its structural integrity when you cook it! It also has a subtle flavor from mint leaves that are usually packed with it. It’s got that squeaky, salty farmer’s cheese texture and flavor and you’re going to fall in love with it.

...GET THE RECIPE for Fried Halloumi Bites with Spicy Honey!

Strawberry Bruschetta is an easy Italian-inspired appetizer recipe for warm weather! Fresh ripe strawberries are diced and mixed with chopped tomatoes, fresh basil, and a homemade balsamic dressing, spooned with the juices on top of homemade garlic-rubbed crostini (or store-bought if you want to save some time). Serve the strawberry bruschetta on top of grilled chicken for a main dish or to enjoy it as a gluten-free option.

If you need me, I’ll just be eating this Strawberry Bruschetta by the spoonful all summer long. This is such a refreshing, unique, and delicious recipe!

When my local farm had their first batch of ripe strawberries, I knew I had to make something special with them. I love the balance of flavors in this Strawberry Bruschetta. The chopped tomatoes, as well as a teeny tiny bit of fresh garlic, help add savoriness to help balance the sweetness of the strawberries. And the fresh basil and balsamic dressing complement everything so well!

I made some homemade garlic-rubbed crostini to go with the bruschetta – which is as simple as slicing a baguette, brushing with oil, baking, and rubbing with a clove of garlic (which adds a subtle garlic taste to each slice).

...GET THE RECIPE for Strawberry Bruschetta with Homemade Garlic-Rubbed Crostini!

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!

Say hello to Toasted Ravioli, perfectly golden brown, crispy on the outside and soft on the inside… and when dipped in warm marinara sauce? Forget about it! This recipe for Toasted Ravioli can be baked OR pan-fried (rather than deep fried). I like serving them as an appetizer or as a light meal alongside a salad. Use any kind of ravioli you want for this delicious Italian inspired appetizer!

I just love ravioli, and love that you can find just about any kind of prepared fresh or frozen ravioli at grocery stores. When you use already prepared ravioli, this easy toasted ravioli recipe takes only 20 minutes to throw together and will be your new favorite way to enjoy ravioli! I like eating these as a meal with a side salad but they’re also perfect as an appetizer.

And best of all? You can bread these and freeze them for later (and cook directly from frozen!) for an easy appetizer for unexpected guests or when you all of a sudden need something crispy and crunchy and cheesy.

...GET THE RECIPE for Toasted Ravioli (Fried or Baked)!

This Chia Seed Pudding recipe features fresh (or frozen) strawberries but you can use any kind of fruit you want for this healthy, refined sugar free and make-ahead breakfast, snack, or even dessert! Chia seeds gel up to make a pudding-like consistency that’s similar to tapioca. And since chia seeds are so healthy, this is a guilt-free dessert recipe that’s vegan, dairy free, whole30, and paleo optional!

When combined with liquid, chia seeds gel up and turn to the texture of pudding, similar to tapioca. This recipe is sweetened only by strawberries and a little bit of maple syrup and vanilla extract, and tastes like a delicious mixture of strawberry ice cream and tapioca pudding. While it takes at least 4 hours to set, the hands-on time is only 5 minutes, and it’s so easy to make this in advance since it lasts for up to 5 days in the fridge.

Health benefits of chia seeds

Chia seeds are one of those amazing superfoods with multiple health benefits.

They are high in Omega-3s, fiber (mostly heart-healthy soluble fiber, which results in the gel-like consistency), calcium, plant-based protein, magnesium, and other nutrients and minerals.

...GET THE RECIPE for Strawberry Chia Seed Pudding!

This recipe for Oven-Baked Potato Wedges comes out super crispy with a shortcut soaking technique, which draws the starch out of the potato for extra golden-brown crispy deliciousness! You can use any seasoning mix you want for a super versatile side dish for burgers, chicken, or just on their own dipped in ketchup or BBQ sauce.

I love a good potato wedge, but they have to be done right. Too often, potato wedges are served undercooked and firm on the inside (too… “potatoey”), soggy on the outside, and underseasoned. No more, I say! Down with bad potato wedges!

THESE potato wedges are oven-baked so they are crispy on the outside and pillowy soft on the inside. Not only are they delicious and addicting with ample seasoning, but they are so inexpensive to make with only THREE ingredients, and so hearty and filling! One of the reasons I love using potatoes – they’re such a budget-friendly ingredient.

And peeling? No peeling here. Just give the potatoes a good scrub and they’re good to go (making them even healthier and easier to make).

...GET THE RECIPE for Crispy Baked Potato Wedges!

Once you’ve made Buffalo Wings in your Slow Cooker, you’re going to have a hard time making them any other way! Crockpot chicken wings come out perfectly tender and practically fall off the bone. After they’re done cooking, toss with buffalo sauce and broil to crispy skin perfection! You can use teriyaki sauce, bbq sauce, or other sauces using this method as well for this healthier recipe.

I’m a sucker for good wings. But they often come at a cost. Most restaurant versions are battered and deep fried, then smothered in a really buttery buffalo sauce. Delicious, but not the healthiest! Plus, it’s often hard to get all the meat off of the bones depending on how they are cooked, leaving those precious morsels to go to waste.

These crockpot wings are the perfect healthier solution. Here’s why:

• Cooking wings in the slow cooker with olive oil and spices makes them much healthier than battering and deep frying.
• The buffalo sauce uses less butter than traditional buffalo sauces (with ketchup added to make it thick and add flavor and a touch of sweetness).

...GET THE RECIPE for Slow Cooker Buffalo Wings!

This easy Baked Brie en Croûte (baked brie in puff pastry) with cranberry sauce (or your favorite jam) is such an elegant, decadent, fuss-free appetizer! You only need four ingredients and 10 minutes of prep for this easy appetizer that’s perfect for the holidays or any time of year. Plus, this recipe uses a small, 8 oz. round of brie and only one sheet of puff pastry so it’s great for a small group OR you can easily make two different kinds!

Here it is, two weeks after Thanksgiving, and I still have leftover homemade cranberry sauce. Luckily, it stays good for weeks after making it due to the high sugar content. So that makes it the PERFECT thing to use in this easy Brie en Croûte recipe!

Brie en Croûte may sound fancy schmancy but it’s actually a breeze to make. And it tastes absolutely amazing. In this post, I’ll show you step by step how to wrap brie in a sheet of puff pastry AND how to decorate it with fancy leaves and berries on top if you’re so inclined (really easy, but totally optional).

...GET THE RECIPE for Baked Brie en Croûte with Cranberry Sauce!

Boston Brown Bread, AKA New England Brown Bread, is traditionally cooked in a can and comes out round, but this recipe uses a regular loaf pan. It’s packed with hearty, nutritious ingredients, with 100% whole grains and no refined sugar. It steams as it bakes, resulting in a super moist, soft bread. It’s great slathered with butter for a healthy breakfast or snack, and for a true New England experience you can serve it with baked beans for dinner on a cold winter’s night.

Boston Brown Bread is probably the easiest (and cheapest!) bread you’ll ever make. It’s a no-knead, yeast-free quick bread, everything is mixed up in one bowl for easy clean-up, and it’s healthy and nutritious.

It’s also egg-free, and easy to adapt to be vegan if you use a plant-based milk.

Most New England brown bread recipes require setting the bread in a baking dish of water to steam it, and baking it or steaming on the stovetop. This version is a bit easier and instead covers the loaf pan tightly with foil to trap the steam inside, so you don’t need to worry about giving it a steam bath.

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