This week it officially feels like Spring. The sun is shining, the bulbs are bursting from the ground, and I walked out to find my car covered in a bright yellow dusting of pollen. All of this combines to change my eating routine.
I’m more inclined to opt for the lighter option now that I’ve survived another winter; the easier option now that the days are longer and I can’t wait to get out of the kitchen and back outside.
Soups are (mostly) out, with the exception of a few that I can never get enough of. Pasta is forever a dear friend and made for all seasons.
From a bright lemon zucchini pasta to a perfectly baked falafel, these are our favorite dinners we’ve been making at home. We hope there are a few here that you will enjoy too.
Eat well, Katie & Kate
Creamy Lemon Zucchini Pasta from Bon Appétit
This is one of the easiest and most rewarding dishes to come out of my kitchen in some time. It’s perfectly delightful without the parmesan and your favorite plant-based creamer works just fine in place of the half and half.
Vegetarian, easy to make vegan or gluten-free.
Crispy Baked Falafel from Well Vegan
My favorite type of falafel, and the favorite of most people I polled, is moist on the inside and crisp on the outside. This crispy baked falafel is both. Easy to make and perfect for meal prep.
Vegan and easy to make gluten-free.
Instant Pot Carrot-Saffron Risotto from NY Times Cooking
If you own an Instant Pot, use it for risotto. The results are superb without the usual fussiness needed to make a truly superb risotto. If you want to keep it dairy-free, swap in a plant-based butter and skip the parm. You won’t miss either.
Vegetarian, gluten-free, and easy to make vegan.
Crispy Mongolian Tofu from Chez Jorge
One of my go-to recipes when I want takeout, but am too lazy for even that. The trickiest part about this recipe is remembering to freeze and thaw your tofu TWICE. Now I just forever have a block of tofu in my freezer waiting for this.
Vegan, gluten-free.
That pasta looks amazing