If you enjoy watermelon, this is your new summer salad. This simple watermelon salad recipe features classic Mediterranean flavors like tangy crumbled feta and fresh mint. Roughly chopped pistachios, lightly pickled shallots and a drizzle of olive oil make it taste incredible.

The layering method might make this salad look fancy, but it’s easy to make and yields a stunning display. Grab your largest platter for this recipe so the ingredients can be evenly distributed and scooped without stirring. The composition of this salad helps avoid the watery watermelon, messy-looking feta situation that plagues many watermelon salads.

This watermelon salad was inspired by one we tasted in Tampa last summer. I loved the pistachios sprinkled on top. They offered the perfect crunch, and the green color contrasted beautifully with the bright red watermelon.

I’m still obsessed with the vinegar-soaked shallot that I used on this Watermelon Salad with Herbed Yogurt Sauce, and it worked just as well here. The shallots are lightly pickled, so they’re tangy but less pungent, and a drizzle of the leftover vinegar brightens up the whole salad.

Isn’t it lovely? This beautiful salad is sure to be a hit at your summer parties.

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This Kalamata olive-flavored white bean dip is the recipe you didn’t know you needed. Sure, it’s not the most appetizing-looking appetizer out there, but it’s delicious and easy to make. It’s a nice alternative to hummus and a lovely way to savor Kalamata olive flavor without feeling overwhelmed by the saltiness.

This recipe was inspired by an appetizer we ordered at Lidia’s, a local Kansas City restaurant owned by renowned chef Lidia Bastianich. Some white bean dips are downright unappetizing—they can be gloppy, too salty, or flavorless—but not this one. The Kalamata olives lend welcome richness in both texture and flavor.

To make this recipe, you’ll need just a few basic ingredients—white beans (I used Cannellini, but Great Northern would also work), pitted Kalamata olives (plus a splash of brine), olive oil, salt and pepper, and an optional sprinkle of fresh basil. You’ll find serving suggestions and the full recipe below.

This white bean dip is a great impromptu recipe to whip together when guests are on their way. I’m always scrambling before guests arrive, so I like to have a repertoire of easy recipes that I can pull together in no time. This one is a winner! I hope you’ll bookmark it to make soon.

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Want to roast chickpeas that are actually crispy? You’re in the right place. I’ve cracked the code, and I’m here to share it with you. These roasted chickpeas are a delightful snack rich in protein and fiber. They’re also great sprinkled over hummus and salads.

To be honest, I never loved roasted chickpeas until I learned how to make them this way. They were always just ok—warm and lightly crisp on the outside but unchanged on the inside. They didn’t feel worth the effort when chickpeas warmed on the stove are nice already.

These roasted chickpeas are legitimately so gloriously crisp that they are popcorn-level irresistible. In fact, they’re so crisp throughout that you should serve them with a drink to help wash them down.

The trick is in the method. I found some helpful clues in a New York Times recipe by Colu Henry and tweaked the method from there. It took ten tries to ensure we had landed on the very best technique, and I found several fun flavor variations along the way. Here we go!

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Friends coming over? Make this baked goat cheese! It’s warm, creamy, tangy but lightly sweetened with honey, and a touch savory.

This irresistible appetizer comes together quickly in a food processor with simple ingredients. We’ll whip the goat cheese with cream cheese, honey, garlic and seasonings. Once baked, this dip is your favorite restaurant-level delicious.

I modeled this recipe after the lovely goat cheese dip at Rye, a restaurant in Kansas City. We visited a couple of times to research the French Blond Cocktail (reportedly Taylor Swift’s favorite!) and I remembered how much I love their goat cheese appetizer.

I asked about the ingredients and came home determined to recreate it. I’ve simplified the ingredients a bit, but this dip is just as nice. I hope you’ll try it!

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Here’s a fun take on roasted broccoli! Regular roasted broccoli is forever and always one of my go-to side dishes, but this cheesy smashed broccoli recipe takes it up a few notches in the flavor and texture departments. Smashing the broccoli tenderizes it and provides a flatter surface for loading up with cheese. The method is slightly more involved, naturally, but it’s not too fussy.

Basically, we roast the broccoli until tender, smash it, top it with Parmesan cheese, and bake it for a few more minutes. The broccoli is tender, craggy and golden with crispy bits around the edges where the cheese meets the pan. A little sprinkle of red pepper flakes (optional) and a squeeze of lemon juice ramp up the flavor.

The results are not super crisp like French fries, but they’re nearly French fry-like in irresistibility. I have to stop myself before I eat the whole batch!

If you are a broccoli lover, this recipe is most certainly for you. If you have any broccoli-averse family members, this recipe might win them over. Serve it with dinner tonight?

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Bored by your dinner plans? This green goddess tahini will liven up any basic meal! I’m always so happy to have it in the refrigerator to serve as an appetizer or snack.

A dollop or two brings together random leftovers and simple meals made with veggies, greens, whole grains or beans. You can also spread it onto your sandwiches or wraps. Green goddess tahini is here to save the day. You’ll find many more serving suggestions below.

This recipe was inspired by a similar dip that I grabbed at Whole Foods before hosting girls’ night (Falafel King brand). A couple of my friends follow dairy-free diets, so I’m always looking for fun options that satisfy our requirements. As the night went on, we all fell in love with this vegan dip—it’s creamy, rich yet fresh, and satisfying. It’s irresistible.

So, I combined my Best Tahini Sauce (truly the best) with the herbs from my Easy Green Goddess Dressing, and here you have it. You can make this recipe with any combination of cilantro, parsley, basil, dill and/or mint. Add a small handful of fresh tarragon if you can find it for that characteristic green goddess flavor. This dip (or sauce) is lovely in any season. I hope you fall in love with it!

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This fresh pomegranate salsa recipe is bursting with sweet-and-spicy flavor. It’s a fun holiday appetizer or wintertime snack. You can serve it with tortilla chips like any other salsa. Of course, a side of guacamole is always a good idea.

For a special Christmas salsa presentation, try it as shown here, with whipped goat cheese as a creamy base and the salsa arranged in a wreath-like shape on top. This variation goes well with sturdy crostini or crisp toasted pita. The whipped goat cheese component is included in the recipe below, and it’s so easy to whip up.

This year, I’m bringing pomegranate salsa to my friends’ annual Christmas party! Lighter and brighter options are always welcome amongst heavy and sweet holiday fare. Let’s start the pomegranate salsa trend together.

Here in the U.S., pomegranates are typically available from the end of September through January. I hope you have the chance to make this recipe while we can.

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Have you ever tasted pistachio butter? This homemade pistachio butter is made with freshly toasted pistachios and tastes like a dream! It’s creamy with amazing pistachio flavor.

I first tasted pistachio butter when we visited an Ottolenghi restaurant in London last year. I was so excited and wanted to try everything, so I brought a collection of shelf-stable treats back home with us. They had tiny jars of sweetened, spiced pistachio butter—I don’t know what they called it, exactly—but it piqued my interest.

This pistachio butter tastes like an absolute treat even without any sweetener. It makes morning toast taste extra special. Imagine your next batch of pancakes with a drizzle of pistachio butter on top!

In fact, this pistachio butter is so special and unique that it’s a great homemade holiday gift for a host, teacher, or friend. Tie a pretty ribbon around a small jar to brighten its humble green appearance.

Below, you’ll find the recipe and an instructional video so you can watch how it comes together. I hope you’ll give pistachio butter a try!

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Homemade lemon vinaigrette is one of the most versatile salad dressings! Today, I’m sharing my go-to lemon dressing recipe for all of your salad needs. It’s light and lively, and goes with nearly any salad.

Lemon juice shines in this simple recipe using basic, high quality ingredients. No store-bought salad dressing can compete with these vibrant, freshly-squeezed flavors.

To make this lovely dressing, you’ll need just five basic ingredients. Fresh lemons and garlic are key—please no pre-squeezed juice or pre-minced garlic here. You’ll also need extra-virgin olive oil, Dijon mustard, and honey or maple syrup. The Dijon mustard rounds out the flavor and helps emulsify the ingredients so they stay blended together.

This dressing yields enough for six generous side salads and keeps in the refrigerator for up to ten days. I’ve enjoyed this dressing for years and know you will, too!

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These chimichurri chickpeas are bold, hearty and zippy. This simple dish features tender chickpeas, crumbled feta cheese, and homemade chimichurri sauce. It’s ready in about fifteen minutes.

Chimichurri verde hails from Argentina and is typically served on steak, though I love it in many other preparations. It’s a bright herbed sauce made with fresh parsley, garlic, red onion, red pepper flakes, red wine vinegar, and olive oil.

While traditionally made with a mortar and pestle, my preparation method uses the food processor as much as possible, so it comes together very quickly.

You could call this recipe is a collision of leftovers or, better yet, a happy coincidence. This summer, we invited friends over to grill and I made my chimichurri sauce to go with our meal. I was thrilled when one of our friends took his first bite and demanded the recipe.

We had a bit of sauce leftover, so I stashed it in the refrigerator near some extra chickpeas. The combination proved fantastic once I added some creamy, tangy feta cheese.

While the sauce is Argentinean, this dish’s flavor profile is more recognizably Mediterranean. I love this lively side dish, and I hope you do, too.

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