Caramelized zucchini, red onion and toasted almonds in one hot pan. Tender, not mushy, heavy, and ready in 15 minutes start to finish — the side dish I'm making all summer long.
This chickpea salad took me 15 minutes on a Sunday and fed the whole family all week — vegan, gluten-free, and still crisp on day four. Here are the 8 ways we kept eating it.
Blend strawberries into coconut milk, stir in chia seeds, and let the fridge do the heavy lifting. Five ingredients, about 5 minutes of real work, and a dessert that eats like strawberries and cream — the good kind of simple.