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Everything you love about egg rolls in a quick and easy one-pan meal! ♡

These egg roll bowls are a total weeknight lifesaver — made with savory ground chicken or pork, a bag of coleslaw mix for a no-chop veggie shortcut, and an irresistible hoisin-soy-sesame sauce that ties everything together. The whole dish comes together easily in just 20 minutes, making it perfect for busy nights when you’re craving something cozy, protein-packed, and full of flavor.

They’re endlessly customizable too — switch up the protein, toss in extra veggies, or finish with your favorite toppings (lots of ideas below!). Serve it over rice, noodles, tucked in lettuce wraps, or enjoy it straight from the skillet. However you make it, this quick stir-fry-style bowl is bound to be a hit!

Egg Roll Bowls Ingredients

Here are a few quick notes about the ingredients you’ll need to make this egg roll in a bowl recipe:

• Ground chicken (or pork): I love using ground chicken here as a lean protein that cooks quickly and and soaks up the savory seasonings. That said, you’re more than welcome to make this dish using ground pork or beef instead if you’d like!
• Cole slaw: A humble bag of pre-shredded cole slaw mix adds cabbage and carrots for crunch, color, and nutrition. It’s an easy shortcut that mimics the traditional egg roll filling with zero fuss.
• Eggs: Eggs are scrambled into the mix for extra protein and a soft, silky texture that rounds out the bowl.
• Scallions: Scallions offer a mild onion flavor and nice crunch that brightens the dish. We’ll saute the white parts with the cole slaw and add the green parts at the end for texture.
• Garlic and ginger: Fresh garlic and ginger create an irresistible aromatic base that infuses the dish with savory warmth and depth.
• Hoisin: Hoisin sauce is a powerhouse ingredient here, adding rich sweet and savory flavor with hints of garlic, soy, and spice. Feel free to drizzle extra on top of the bowls if you’d like.
• Soy sauce: Low-sodium soy sauce adds a salty, umami-rich depth that brings all the flavors in the bowl together.
• Sesame oil: Toasted sesame oil adds a nutty, aromatic finish here that you can’t miss!
• Furikake seasoning: I love topping each bowl with a sprinkle of furikake seasoning, which adds a fun, savory crunch with seaweed, sesame seeds, and a hint of salt. But if you don’t have a jar on hand, a simple sprinkle of toasted sesame seeds would be delicious too.

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If you’re craving a simple soup that’s big on flavor, this Thai red curry potsticker soup is here for you! ♡

It’s a delicious new twist on my favorite potsticker soup, made with a Thai-inspired creamy coconut red curry broth that pairs beautifully with a bag of frozen dumplings and your choice of veggies. It’s a super-simple recipe that comes together easily in less than 30 minutes. And you can use just about whatever kind of dumplings that you prefer here — meat, seafood, vegetarian, gluten-free, you pick!

On a freezing day like today here in Kansas City (currently in denial that it’s is 3°F outside!), this cozy soup is the perfect way to warm up. So grab your favorite dumplings and some curry paste and let’s make a quick batch!

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The new year is off to a snowy start here in Kansas City with an epic blizzard that has kept us snowed in for the past two days — perfect soup weather! ♡

Yesterday, I whipped up this easy black bean soup recipe that I’ve turned to dozens of times over the years. It’s one of those easy-to-improvise, pantry-friendly, surprisingly-flavorful recipes that always hits the spot. Just grab some canned beans, chop up and sauté whatever veggies are currently in the crisper drawer, simmer everything together in a flavorful broth seasoned with garlic, spices and fresh lime juice. Then pile on your favorite toppings and enjoy!

With less than 5 minutes of prep and a cook time under 30 minutes, this naturally gluten-free and vegan soup is as easy as it is satisfying. The perfect choice for a snow day or anytime you’re craving a hearty, feel-good, protein-packed soup. Let’s make a batch!

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For anyone else craving a light and refreshing chicken soup to balance out the winter marathon of comfort foods, allow me to introduce you to a new favorite — ginger scallion chicken soup. ♡

This recipe takes everything I love about traditional Chinese ginger scallion sauce and transforms it into a simple, brothy, veggie-packed chicken soup. It’s loaded up with vibrant baby bok choy, shiitake mushrooms and scallions, all of which cook quickly and add the most lovely mix of rich and fresh flavors to the soup. I recommend adding in some shredded rotisserie chicken for protein (or tofu, shrimp, whatever you prefer). Then we’ll cook everything together in chicken broth with ginger, garlic, soy sauce, white pepper and toasted sesame oil until the soup is simmering. And finally, top each bowl with a swirl of chili crisp and a sprinkling of fresh cilantro, plus an extra handful of scallions for good measure.

This ginger scallion soup comes together easily in 30 minutes (or less, if you’re multitasking and moving quickly!). It’s bursting with fresh, savory, cozy flavors. And it’s full of protein to leave you feeling energized, without weighing you down.

I’ve made this recipe multiple times over the past few weeks and can’t stop craving. So who knows, I’ll probably make another batch tonight — join me?

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This cozy, one-pot, 30-minute meal is everything I’m craving right now. ♡

Pillowy potato gnocchi and zesty Italian chicken sausage nestle together in a bubbly tomato-basil sauce until perfectly tender. Then each serving bowl is finished with a very generous shower of freshly-grated Parmesan, adding the perfect pop of salty, nutty flavor to each bite. It’s a high-protein, low-fuss meal that can be ready to go stat — one of those perfect back-pocket recipes for busy weeknights or anytime you’re craving some Italian comfort food!

Feel free to switch up the protein, toss in some extra veggies, or add a splash of heavy cream to the sauce if you’d like. This recipe is endlessly adaptable and pretty much guaranteed to be a hit no matter how you make it. So the next time you’re craving a quick and cozy dinner, grab some chicken sausage and gnocchi and let’s make a batch together!

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Sometimes simple soups are just the best, and this is certainly one of them. ♡

This homemade cream of celery soup recipe is one of those quick, cozy, and nostalgic standbys that I love to make when the weather cools off. It’s made with a French-inspired trio of celery, leeks and onion sautéed together in butter and then simmered in a lightly seasoned broth with garlic, bay leaf and a hint of lemon juice. Instead of finishing the soup up with the usual heavy dose of cream, I suggest just a splash. And then you can instead purée a can of white beans in along with the veggies, which will give the soup an extra velvety and creamy texture plus some nice extra protein and nutrients — a win-win!

What I love most about this recipe is how it goes intentionally light on seasonings, keeping the fresh, delicate flavor of the celery front and center. It’s also naturally gluten-free and easy to veganize, if you would like. And best of all, it comes together quickly in just 30 minutes or so and tastes divine with a loaf of crusty bread on hand for dipping. Even the celery skeptics in my life have loved this one, so I hope you will too!

Cream of Celery Soup Ingredients

Here are a few quick notes about the cream of celery soup ingredients you will need for this recipe:

• Veggies: Celery is clearly the star of this soup, so we’ll sauté 8 ribs of celery in butter to make the most of their flavor, along with leeks and onion. Don’t worry about perfectly dicing any of the veggies since we will be puréeing the soup before serving.
• Beans: I love to include a can of white beans (such as Great Northern beans) in the soup, which add lots of good nutrients and protein here and also make the texture of the soup extra-creamy once they have been puréed.
• Veggie broth: I recommend a good-quality vegetable broth here, which will serve as the base for the soup and concentrate the layers of savory veggie flavors.
• Lemon juice: A generous squeeze of lemon juice adds a pop of fresh, bright flavor to the soup, enhancing the flavor of the veggies.
• Cream: A small splash of heavy cream gives this soup a rich and velvety finish.
• Seasonings: I prefer to keep the seasonings very simple to allow the celery flavor to shine through, using just bay leaf, garlic, salt and pepper.
• Chives: Chopped fresh chives are my favorite simple way to garnish this soup, adding a vibrant pop of color and mild oniony flavor to each bowl.

Recipe Variations

Here are a few fun twists that you’re welcome to try with this recipe:

• Add a protein. Add cooked chicken, bacon, ham or sausage to the soup.
• Add different herbs or seasonings. Add other fresh herbs (such as rosemary, dill or sage) or dried seasonings (such as smoked paprika, ground nutmeg, or cayenne).
• Add toppings. Sprinkle the finished soup with croutons, crumbled bacon, or roasted pecans.
• Make it vegan. Use olive oil or dairy-free butter for the sauté, then use coconut milk in place of the cream. (Or you could cook and purée a Russet potato along with the other veggies to make the soup creamier.)

More Creamy Soups To Try!

Looking for more cozy, creamy soup recipes to try? Here are a few of our favorites:

• Creamy Vegetable Soup
• Creamy Cauliflower Soup
• Creamy Tortellini Sausage Soup
• Creamy Three Potato Soup
• Creamy Sweet Potato Sausage Soup

Cream of Celery Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

• Author: Ali
• Prep Time: 5 mins
• Cook Time: 25 mins
• Total Time: 30 mins
• Yield: 4 to 6 servings 1x

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Ingredients

• 2 tablespoons butter
• 8 celery ribs, diced
• 1 large leek, diced (white and light green parts only)
• 1 medium white onion, diced
• 4 large cloves garlic, minced
• 4 cups vegetable broth
• 2 bay leaves
• 1 (15-ounce) can Great Northern beans, drained and rinsed
• 1/3 to 1/2 cup heavy cream
• 1 to 2 tablespoons freshly-squeezed lemon juice
• fine sea salt and freshly-cracked black pepper
• fresh chives, for serving (optional)

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Instructions

1. Sauté the veggies. Melt butter in a large stockpot over medium-high heat. Add the celery, leek, onion and sauté for 6 to 8 minutes, stirring occasionally, until mostly softened. Add the garlic and sauté for 2 minutes, stirring occasionally.
2. Simmer. Add the vegetable broth, bay leaves, beans and stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low (or whatever temperature is needed to maintain a low simmer), cover and simmer for 10 minutes or until the celery is completely tender.
3. Blend. Remove and discard the bay leaves. Add ¼ cup heavy cream and 1 tablespoon lemon juice. Use an immersion blender to purée the soup until smooth. 
4. Season. Taste the soup and add in extra cream or lemon juice if desired, then taste and season with salt and pepper as needed. (You may need a generous amount of salt, depending on the brand of broth used.)
5. Serve. Serve warm, garnished with fresh chives and black pepper, and enjoy!

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Craving a quick and flavorful soup that’s high in protein? This white chicken chili recipe is one of my all-time faves. ♡

It’s made with a protein-packed mix of chicken and white beans that are simmered together in the most delicious, savory, earthy broth. And the whole recipe comes together in just 30 minutes or so, making it a fantastic option for busy weeknights!

I highly recommend shredding a rotisserie chicken here to save time, although you’re more than welcome to cook chicken breasts or thighs from scratch (or use ground chicken) if you prefer. I’ve also come to love making the broth with milk instead of cream, which still gives the soup a wonderfully velvety and creamy texture without being too heavy. And as always when making chili, don’t be shy when it comes to piling your bowl high with avocado, cheese, onions, etc — the more toppings the merrier!

Let’s make some white chicken chili!

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Say hello to our latest favorite 30-minute meal!

I’ve been on a ginger scallion sauce kick these past few months, sizzling up a quick batch of the Cantonese-inspired, 5-ingredient sauce to drizzle on everything from veggies to steak, salads, noodles, and more. But one of my favorite pairings has been this simple honey-roasted salmon and green beans situation, roasted up on a single sheet pan, served over rice, drizzled with the ginger scallion sauce and finished with a generous squeeze of fresh lime. The blend of sweet, salty, umami, tangy flavors here is just perfect. And it all comes together easily in just 30 minutes…always a win!

We’re quite partial to the pairing of salmon and green beans here in our home, but you could easily swap in a different protein or veggie here if you prefer. We’ve also made this one successfully on the grill, if you don’t feel like heating up the oven this time of year. And while the dish is lovely served over rice (I take a shortcut by heating up frozen brown rice from Trader Joe’s), you could just as easily serve it over noodles or another grain, or just enjoy the fish and veggies on their own.

Enjoy, enjoy!

Honey Salmon Recipe | 1-minute video

Honey Salmon Ingredients

Here are a few brief notes about the ingredients you will need to make this honey salmon recipe:

• Salmon filets: When shopping for salmon, look for filets that are fresh, firm, moist, and vibrantly colored (no browning), ideally with an even thickness so that they will cook uniformly.
• Soy sauce: Low-sodium soy sauce adds salty, umami flavor to the marinade to balance out the sweetness of the honey.
• Honey: Honey brings a natural sweetness to the dish and forms a sticky, caramelized glaze when roasted.
• Lime: The bright and tangy flavor of lime juice helps to cut through the richness of the salmon and brighten up all of these yummy flavors. Highly recommend serving the dish with extra limes for squeezing.
• Green beans: We love roasting up a batch of French green beans (haricots verts), whose thin and tender texture cooks perfectly alongside the salmon filets.
• Rice: We’ve been saving time by heating up a frozen bag of pre-cooked brown rice (I buy mine from Trader Joe’s!), but feel free to serve this dish over whatever rice or noodles that you love best.
• Ginger scallion sauce: Easy to make with 5 classic ginger scallion sauce ingredients — scallions (both the green and white parts), fresh ginger and garlic (grated or finely minced), soy sauce (I used low-sodium), and a mild-flavored high heat oil (such as avocado, sunflower, grapeseed or vegetable oil).

Recipe Tips

Full instructions for how to make this dish are included in the recipe box at the bottom of this post, but here are a few additional tips to keep in mind:

• Please be sure to use a heatproof bowl when mixing the sauce. It’s *critical* to use some type of heat-proof bowl, measuring cup or saucepan that can withstand the heat of the oil when making the ginger scallion sauce. (Please don’t use a plain ceramic or glass bowl — it can break or explode!)
• Or…just use mix the sauce in the saucepan. If you’d rather not risk any accidents with pouring hot oil, you can also just remove your saucepan from the heat and add the scallion, ginger, garlic and soy sauce directly to the oil in the saucepan.
• Use an instant-read thermometer for the salmon. As always, I highly recommend using an instant-read thermometer to measure the temperature of the salmon. I generally pull it from the oven once the thickest part of the filets reaches 135°F, as the salmon will continue to cook slightly more as it rests, but feel free to cook more or less to taste. (The FDA recommends cooking salmon to an internal temperature of 145°F.)
• Add plenty of lime juice. The tangy flavor of freshly-squeezed lime juice is essential for finishing this dish, so I recommend serving each bowl with extra wedges for squeezing over the salmon, green beans and rice.

Recipe Variations

This recipe is quite flexible, so please feel free to customize it as you wish! For example, feel free to…

• Make it spicy: Add a spoonful of sriracha, chili crisp, or crushed red pepper flakes to the sauce.
• Add sesame: Add sesame seeds or a drizzle of toasted sesame oil to the sauce.
• Add herbs: Serve the dish topped with chopped fresh chives, cilantro, mint or Thai basil.
• Use a different protein: Use chicken, steak, pork, shrimp or scallops in place of the salmon. (Cooking times will vary according to the protein.)
• Use different veggies: Roast a different type of vegetable alongside the salmon, such as asparagus, bell peppers, broccoli, Brussels sprouts, carrots, cauliflower, mushrooms, onions, or zucchini. (Cooking time will vary according to the type and cut of vegetables used.)
• Cook it on the grill: We’ve also cooked this recipe outside on the grill and it’s extra-delightful with that hint of charred flavor! I recommend using a grill basket to cook the green beans.

More Easy Salmon Recipes

Looking for more easy salmon recipes to try? Here are a few of our favorites:

• Blackened Salmon
• Green Curry Salmon
• Salmon with Burst Tomato Sauce
• Greek Salmon Salad Bowls
• Honey Mustard Salmon

Honey Salmon with Ginger Scallion Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews

• Author: Ali
• Prep Time: 20 mins
• Cook Time: 10 mins
• Total Time: 30 mins
• Yield: 4 servings 1x

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Description

Honey-roasted salmon is topped with a sizzling ginger scallion sauce and served over rice with a squeeze of lime. So fresh and flavorful and ready to go in 30 minutes!

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Ingredients

Salmon Ingredients:

• 4 salmon filets
• 2 teaspoons soy sauce
• 2 tablespoons honey
• fine sea salt and freshly-ground black pepper
• 1 tablespoon olive oil
• 12 ounces French green beans
• 2 limes
• 4 cups cooked brown or white rice

Ginger Scallion Sauce Ingredients:

• 1/2 cup avocado oil (or another mild high-heat oil, such as sunflower, grapeseed, or vegetable oil)
• 6 scallions (~75 grams), thinly sliced
• 2 tablespoons finely minced or grated fresh ginger
• 2 cloves garlic, finely minced or grated
• 1 tablespoon soy sauce

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Instructions

1. Prep the oven and baking sheet. Heat oven to 425°F and line a large baking sheet with parchment paper.
2. Prep the salmon. Place the salmon filets skin-side-down at the end of the prepared baking sheet. Whisk together the soy sauce and honey in a small bowl until combined, then brush it evenly on top of the salmon.
3. Prep the green beans. Lay the green beans in a tight pile on the other end of the baking sheet and drizzle with the olive oil. Toss until evenly coated, then arrange the green beans in an even layer covering the rest of the baking sheet. Season the green beans and the salmon generously with salt and pepper.
4. Roast. Bake for 10 minutes, or until the salmon is cooked to your liking. (I prefer to remove my salmon when the internal temperature measures 135°F, as it will continue to cook slightly more as it rests. Please note that cooking time will vary depending on the thickness of your salmon filets.) Transfer the pan to a wire cooling rack and drizzle the salmon and green beans with the juice of 1 lime.
5. Make the ginger scallion sauce. Heat the oil in a small saucepan over medium-high heat until tiny bubbles begin to form around the sides of the pan. (If you drop a scallion in the oil, it should sizzle vigorously.) While the oil is heating, combine the white parts of the scallions, ginger and garlic in a small heat-proof* (see note below) bowl or measuring cup. Once the oil is hot, very carefully pour it on top of the scallion mixture (it will sizzle and sputter!) and gently stir to combine. Add the soy sauce and the green parts of the scallions stir to combine. Taste and season with extra salt and pepper as needed.
6. Serve. Serve the salmon and green beans over rice, topped with the ginger scallion sauce and served with extra lime wedges for squeezing, and enjoy!

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Notes

Heatproof bowl: It is essential to use a heatproof bowl (or measuring cup, saucepan, etc) when working with hot oil so that it does not accidentally break or explode. Or if you would rather not risk any accidents with pouring hot oil, you can also just remove the saucepan from the heat and add the scallion, ginger, garlic and soy sauce directly to the hot oil.

Cheers to spring salads! ♡

After making this winter farro salad countless times over the past year, I decided we needed to try a springtime version with fresh seasonal veggies and herbs. And thus, this zippy spring farro salad recipe was born.

It’s loaded up with chewy farro and chickpeas, a crisp mix of cucumber, radishes and shallots, a sprinkling of tangy crumbled feta, loads of fresh herbs (I opted for mint and dill), and my favorite lemony everyday vinaigrette that pulls everything together. Each bite tastes wonderfully light and springy, especially thanks to all of those fresh herbs. And this salad holds up beautifully in the fridge if you’d like to prep the salad in advance for easy lunches or sunny picnics or springtime nights by the grill.

As you can imagine, it’s also an easy recipe to customize with whatever seasonal veggies, herbs or cheeses you would prefer to toss in. And if you need a gluten-free option, no prob, just swap in some quinoa for the farro. Let’s make some salad!

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