This recipe was inspired by Chipotle’s tofu option called “sofritas.” Have you tried it? I often order it on my burrito bowl for some additional plant-based protein. It’s hearty, saucy and spicy, and makes the extra three-dollar charge for guacamole worthwhile.

I based this recipe directly on Chipotle’s ingredient list. Then, I played around with the amounts and the method until it tasted just right. Honestly, I like this version even better! It tastes fresh, flavorful and nicely spiced. Sometimes Chipotle’s sofritas are so spicy that they overwhelm the other flavors in my bowl.

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Lentil lovers, these lentil burgers are for you! These hearty meatless burgers are made with familiar and wholesome ingredients, unlike many store-bought options these days. My Favorite Veggie Burgers are still my go-to, but these lentil burgers come in second.

These burgers are flavored with grated carrot, fresh cilantro or parsley, onion and garlic, and spices, including chili powder, cumin, salt and pepper. Two eggs are optional (omit them for vegan burgers), but they provide extra moisture and a lighter texture.

The recipe comes together beautifully in the food processor. Like my veggie burgers, these lentil burgers turn out best when baked in the oven, which is a more efficient and less fussy method than cooking them in a skillet. They turn out nicely golden and firm enough to hold their shape in between a bun.

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Ketchup fans will love this recipe. It offers a thick, dippable texture, with classic yet grown-up ketchup flavor. It tastes nicely balanced, but leans a little more savory than sweet. The recipe calls for a whole container of tomato paste—choose the best you can find for deep, rich tomato flavor.

Beyond the tomato paste, you’ll need balsamic vinegar for some sweetness and tang, dried spices for complex flavor (garlic powder, mustard powder, cinnamon and black pepper), salt to enhance the rest, and water to thin it out. That’s it! No corn syrup or added sugar here.

I always assumed that making ketchup would be too tricky, but I was wrong. This recipe is so easy to make. You can whisk it together by hand in just a few minutes. It tastes best after an hour’s rest.

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Let’s celebrate the cooler weather with a stack of warm apple pancakes! These apple-flavored pancakes are the perfect autumnal breakfast treat. They’re a simple weekend breakfast project that keeps well for quick weekday mornings (they freeze and thaw well, too).

This apple pancake recipe is made from scratch with freshly grated apple, which is enhanced by a touch of ground cinnamon. Tart apples like Honeycrisp or Granny Smith offer the most impactful flavor. You’ll see that I used Honeycrisp apples in this batch—they’re our family’s favorite, and they yield terrific pancakes.

You might already have everything you need to make these pancakes in your pantry. Let’s make some.

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Have you tried making your own pita chips? The key is to separate your pita bread into layers so the chips turn out delightfully crisp and golden. They’re truly irresistible and last in the pantry for up to two weeks, so they’re ready to grab for a quick snack.

Freshly-baked pita chips taste so much better than store-bought chips, even when you’re using store-bought pita bread like I did. These homemade pita chips are also healthier than store-bought options because they’re brushed with extra-virgin olive oil, not fried in canola oil.

I streamlined the preparation method to make these pita chips a quick and easy project. They’re ready after a ten-minute bake in the oven. Take your favorite Mediterranean dip up a notch by serving it with these homemade pita chips!

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I’m sure you’ve tried almond milk, but have you tasted pistachio milk?! It’s cold, smooth, creamy and tastes like pistachios. It’s dreamy and delicious, as well as dairy-free and nutritious.

I first encountered pistachio milk in the alternative milk section at Whole Foods, offered by a brand called Three Trees. As a pistachio lover, I had to try it immediately. I loved it, naturally, so I had to try making it myself.

I’m happy to share that pistachio milk is as easy to make as cashew milk and pecan milk, and it’s equally creamy. Unlike almond milk, it produces very little waste, so you won’t feel guilty about wasting any of those precious green nuts.

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Let’s hear it for poppy seed dressing! This lightly creamy, lemony dressing is irresistible with tender lettuces and fresh fruit. The poppy seeds add a light crunch and nutty flavor that make your salads memorable.

This recipe is easy to mix together with quality ingredients, and beats store-bought dressing by a mile. It features poppy seeds, of course, as well as fresh lemon juice and zest. It’s sweetened with honey, which offers more flavor than plain sugar. Dijon mustard and a clove of garlic keep it interesting, and mayonnaise or Greek yogurt make it lightly creamy (your choice—mayonnaise offers a more luxurious texture, while yogurt lends a lovely tang).

Some poppy seed dressing recipes are excessively sweet or creamy, but this one is not. It’s just right. Below, you’ll find the recipe and complementary flavors to help you build a great salad.

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Who’s to say when a popsicle is a popsicle? Let me be clear: these watermelon popsicles are frozen slices of watermelon on sticks. (Or not on sticks—you can freeze slices or wedges and use the rind for a good grip.) I tried making watermelon popsicles in molds, and I genuinely prefer the texture and flavor of these straightforward pops.

These watermelon popsicles are refreshing, simple, fruity summertime treats. Here are a few more reasons to make these watermelon delights:

• They’re the easiest popsicles I’ve ever made, requiring only one ingredient and careful slicing.
• They’re a great way to preserve extra watermelon. Watermelons can be massive.
• They’re as healthy as popsicles can be.
• They’re less messy for little kids to eat than fresh watermelon (watermelon juice stains are surprisingly difficult to remove from clothing). Adults will enjoy them, too, perhaps even more with a squeeze of lime juice or a sprinkle of chili-lime seasoning.

Not to mention, how cute are the cookie-cutter shapes? The star shape would be so fun for Independence Day festivities or summer birthdays. I’m already planning to make these for Grace’s birthday party. You’ll find a photo tutorial and recipe below.

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Tabbouleh fans, have you tried making it with quinoa? This recipe is a fun variation on classic tabbouleh made with quinoa instead of bulgur wheat. It turns our favorite Lebanese salad into a gluten-free dish. The quinoa is fluffy and has a somewhat nutty taste, but overall, the flavor profile is quite similar.

Since I already changed one primary ingredient, I took the liberty of adding some chickpeas and feta cheese, more ingredients that you would not expect to find in tabbouleh. They’re entirely optional and absolutely delicious. They make the salad more hearty; if you use both, it could qualify as a light meal on its own.

This herbaceous salad is so refreshing on a warm day. It features fresh parsley and mint, tomato and cucumber, olive oil, lemon juice, garlic, and quinoa. The proportions remain true to the traditional recipe, so it contains more parsley than quinoa, and the lemon packs a punch. I think you’ll love it.

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This peanut dressing is like peanut sauce, but in salad dressing form. It’s creamy, bold and nutty. It makes a statement! This dressing is awesome with Thai flavors like bell pepper, carrots, cabbage, mango and much more—you’ll find a list of suggestions below.

This salad dressing is easy to whisk together with basic ingredients. I bet you have them in your pantry already. You’ll need creamy peanut butter (the creamier, the better), lime juice, tamari or soy sauce, maple syrup or honey, fresh garlic and red pepper flakes (if you like some spice). That’s it!

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