We celebrated our 200th episode with five party bites made for sharing! Sloppy Joquitos tucked our familiar Sloppy Joe filling into corn tortillas, while Cocktail Veggie Balls paired bulgur, tofu, and walnuts with a sweet and tangy sauce. A creamy, mustardy white bean filling turned mushrooms and artichoke bottoms into deviled bites. For dessert, we blended Pumpkin Mousse for little tasting cups and stuffed dates with tangy orange and ginger cashew cream, finished with toasted pecans. Each dish brought something different to the table. It’s a savory and sweet spread to mark two hundred shows together with our wonderful community!

Soup’s On brought three different bowls to the kitchen. We started with Bob’s Bean and Chickpea Stew, a family recipe with fennel, nutmeg, cashew cream, and a delightful baked finish. Next came Roasted Sweet Potato and Poblano Soup, blended silky with red lentils and topped with smoky corn, poblano, cilantro, and lime. We finished with Classic Borscht, a vibrant mix of beets, cabbage, potatoes, tomato, vinegar, and plenty of fresh dill, served with dill cashew cream. Together, the recipes moved from creamy and mellow to smoky and bright, then earthy and tangy, showing how varied soup night can be.

Sweater Weather Meals brought three cozy, satisfying dishes to the kitchen. We started with Creamy Golden Potato Curry, a mild, comforting pot of tender potatoes, carrots, and tofu, finished with lime and cilantro. Next came Greek-Style Baked Butter Beans, simmered in a garlicky tomato sauce with oregano and thyme, then baked until thick, bubbling, and beautifully browned around the edges. Finally, we made Lentil-Mushroom Salisbury Steaks, hearty baked patties smothered in savory onion-mushroom gravy. Each recipe used familiar ingredients and simple techniques to create the kind of warm, filling food that tastes especially good when the weather turns cool outside.

After years of requests, we finally made pozole—and doubled down with red and green versions. The rojo layered toasted dried chiles and browned mushrooms into a deep, smoky, savory bowl. The verde combined roasted tomatillos, poblanos, jalapeños, cilantro, lime, and toasted pepitas for a brighter, fresher contrast. We also compared masa harina with fresh market masa, pressed homemade corn tortillas, and blended a thick, vibrant molcajete red salsa. At the table, cabbage, radishes, onion, avocado, cilantro, pepitas, and lime brought crunch and color to every bowl. No added oil, plenty of flavor, and two completely different pozoles, both worth making.

Turn a pile of tomatoes into a homemade pasta dinner at whatever level of effort works for you! We started with fresh tomatoes, making both chunky diced tomatoes and a smooth base with a food mill, then built a pasta sauce with onion, bell pepper, mushrooms, garlic, and fresh herbs. We rounded out the meal with whole wheat pasta, steamed vegetables, a quick cashew nooch topping, Mediterranean veggie salad, and homemade garlic bread. Use garden tomatoes, combine fresh and canned, or open a jar and build from there. This episode is all about flexible scratch cooking that works in your kitchen.

This week we made quick breakfasts for busy mornings, the kind of meals that helped everyone get out the door without settling for boring toast or skipping breakfast altogether. We started with hearty Freezer Friendly Breakfast Burritos wrapped in lavash and foil for an easy grab-and-go option. Then we made a bright Peach Coconut Lime Quinoa Breakfast Bake that could be prepped once and enjoyed all week. Finally, we tried a fresh Mediterranean Millet Medley with tofu, Roma tomatoes, lemon, and basil for a savory breakfast bowl that brought something totally different to the usual morning routine.

Get ready for a fresh, fun, flavor-packed cookout menu, WYW style! We make crunchy Orange Miso Chickpea Lettuce Cups with cabbage slaw, quinoa, edamame, cucumber, and sweet mandarins, then fire up a Grilled Caesar Salad with smoky romaine and roasted chickpea croutons. We also turn corn into irresistible Smoky Aleppo Corn Ribs with a creamy lime white bean crema, and wrap it all up with Creamy Corn and Poblano Quesadillas made with a rich corn and white bean filling. It is colorful, satisfying, plant-based party food without the oil, dairy, or fuss.

Celebrate peak summer produce with three colorful, veggie-packed recipes that are fresh, filling, and full of flavor. We make White Bean Ratatouille Stuffed Zucchini with eggplant, tomatoes, bell pepper, basil, and hearty cannellini beans tucked into tender zucchini boats. Then we toss together a Big Greek Watermelon Salad with crisp cucumbers, tomatoes, peppers, herbs, olives, and chewy air-fried tofu feta. To finish, we make a Creamy Roasted Corn Summer Pasta with green beans, cherry tomatoes, roasted red pepper, and a sweet corn sauce that tastes rich without any oil or dairy.

Travel-friendly meals are the name of the game in this episode, with easy recipes you can prep ahead, pack up, and actually look forward to eating. We make savory corn fritters with chickpea flour, cornmeal, veggies, corn, and warm Indian-inspired seasonings, paired with a creamy cilantro chutney made with hemp hearts, garlic, and fresh herbs. Then we layer up a hearty jar salad with tahini dressing, roasted chickpeas, pearl barley, shredded cabbage, and crunchy chopped veggies. To finish, we make three simple energy balls: apple pie, lemon coconut, and chocolate, perfect for snacks on the go.

Beat the heat with fresh, no-cook summer meals that are hearty enough for dinner and easy enough for meal prep. We’ll start with a creamy avocado white bean spread piled into a bright, crunchy sandwich, then turn overnight oats savory two ways: one with gazpacho flavors and one with everything-bagel toppings. We’ll finish with a colorful dense bean salad tossed in a smoky chipotle-lime tofu dressing that gets even better as it sits. These recipes are cool, satisfying, and perfect for hot days when you want real food without turning on the stove.

Get ready for Gyro Night, Mediterranean comfort food done two ways. Our Tofu Gyros get a smoky rub of paprika, cumin, and oregano before piling into warm pita with cool tzatziki, tangy pickled red onions, and a bright Greeko de Gallo we whip up fresh. Or build it as a bowl, layered over fragrant Saffron Brown Rice with roasted Mediterranean veggies underneath. Same vibrant flavors, your choice of format, and easy enough to put on weeknight rotation whenever the craving for something herby, warm, and a little bit special hits.

All Things Tater Tots is exactly what it sounds like, and it delivers. We kick things off by showing you two ways to make homemade tater tots from scratch, using fresh grated russet potatoes or a bag of frozen hash browns, both baked golden without a drop of oil. Then we take those tots to the next level with Loaded Tater Tots piled high with seasoned black beans, fresh pico de gallo, diced avocado, and a decadent cashew sour cream. Our show-stopper is a Tater Tot Hot Dish, a cozy Midwestern casserole remake with a savory walnut crumble, white bean cream sauce, and a medley of veggies all topped with a crispy tot crust. If you thought tater tots were just a side dish, this episode will change everything!