Marry Me Soup with Italian Sausage

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This delicious Marry Me Soup is made with Italian sausage, pasta and spinach in a creamy sun-dried tomato broth.

Ok, I hesitate to add any more “marry me” recipes to the Internet at this point. But this soup honestly knocked my socks off. I have to share it with you! ♡

It’s made with the famously comforting combination of pasta, sun-dried tomatoes, garlic, cream and spinach that seems to have taken the internet by storm these past few years. (I mean, who can go wrong with this lineup?) But instead of using chicken as our protein — popular in most “marry me” recipes — I chose to brown a batch of Italian sausage to mix into this soup, which adds a major boost of complex, robust, savory flavor to each bite. I also added in some red bell pepper and lots of spinach for extra veg and color. And I insist that you finish each bowl with a generous shower of freshly-grated salty Parmesan and some chopped fresh basil — delish!

I made this soup on a chilly weekday when we had a bunch of family in town and I was looking for a simple meal to feed a crowd. We served it with a simple arugula salad and some crusty bread for dipping. And it ended up being such a hit. (Our au pair even said it was her favorite meal I’d made all year!) We’re already planning to make another batch this week. So I hope you might give it a try too!

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Glazed Applesauce Cake

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This glazed applesauce cake recipe from A Couple Cooks features the coziest spice cake topped with a tangy vanilla glaze.

If you’re looking for a cozy baking project for the weekend ahead, I wholeheartedly recommend giving this applesauce cake from my friends Alex and Sonja a try. ♡

We literally made this cake almost immediately upon receiving their new cookbook in the mail, because (a) it looked so wonderfully fall-ish and cozy (b) we realized we already had all of the ingredients on hand and (c) we had company arriving in town and needed a sweet treat to share stat! Well to say that the cake disappeared quickly would be a bit of an understatement. Everyone absolutely adored it!

The cake itself is perfectly soft and fluffy, made with the coziest warming spices, and lightly sweetened with applesauce and brown sugar. It’s then topped with a simple vanilla sour cream glaze, whose tangy flavor perfectly balances the sweetness of the cake. It’s one of those desserts that makes your home smell absolutely divine. It’s quick and easy to prep, especially if you follow the suggestions in the cookbook for divvying up tasks with a partner. (The cookbook is a big celebration of cooking with those you love, so it’s full of recipes and tips to make your time together in the kitchen all the more delicious and meaningful.) It’s arguably even more delicious served the next morning for breakfast with a cup of hot coffee. And whether you choose to bake this cake the fall or — as Alex and Sonja also recommend — serve it with fresh peaches and ice cream in the summer, it’s one of those recipes that is pretty much guaranteed to be a hit a crowd no matter the season.

Anyway, as you all know, cooking together with friends and family is one of my favorite things ever. So I highly recommend checking out this cookbook if you’re looking for more tips and inspiration for spending time in the kitchen together. And I highly recommend giving this cake a try — I know you will love it!

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High Protein Egg Bites

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These high protein egg bites are incredibly delicious, quick to make, and easy to customize with your favorite add-ins.

Easy high protein breakfast recipe for the win! ♡

Like probably many of you, I’ve been working lately on trying to start my mornings with a strong boost of protein. And these cute egg bites have become one of my favorite ways to make it happen! They pack 13 grams of protein per serving and are super-easy to customize with your preferred flavor add-ins. We’re partial to this vegetarian mix of sun-dried tomatoes, spinach, basil and feta here in our home lately. But you could easily increase the protein content even more by mixing in some bacon, sausage, smoked salmon, extra cheese, etc.

The great thing about making homemade egg bites (or egg cups, whatever you prefer to call them) is that it’s easy to prep a batch with just 10 minutes of hands-on prep time. They’re considerably more affordable than Starbucks egg bites or many other store-bought versions. They keep well in the fridge or freezer if you’d like to have a grab-and-go option ready for busy mornings ahead. And most importantly, they are just really, really good. Like, considerably more flavorful than any coffee shop or store-bought version I’ve tried.

Let’s make some egg bites!

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Kale Peanut Chicken Salad

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This kale peanut chicken salad recipe from the new Well Plated Every Day cookbook is loaded up with feel-good fresh ingredients and tossed with the most delicious peanut dressing.

When I flipped past this kale salad recipe in the new Well Plated Every Day cookbook, I could instantly tell from the ingredient list that our family was going to love it. And sure enough, it was beyond delicious. ♡

This comes as exactly zero surprise, because my friend Erin from Well Plated has long had a talent for creating recipes that are easy to make and bursting with flavor that “just so happen” to be healthy. I’ve already dog-eared a few dozen recipes from her new cookbook of every day favorites that we can’t wait to try. But I asked Erin if I could share this irresistible kale salad recipe with you today (inspired by the cult restaurant-favorite “Emerald Kale Salad”) because I knew for certain you all were going to adore it too.

It’s made with a simple list of feel-good ingredients that come together quickly — shredded rotisserie chicken, thinly-sliced fresh kale, crunchy cabbage, lots of fresh mint and cilantro, crisp scallions, and dry-roasted peanuts. Then everything is tossed with a creamy, tangy, flavor-packed peanut dressing and served up with an extra sprinkling of crunchy peanuts to garnish. It’s the perfect balance of savory and sweet flavors that will have you coming back for seconds (or, um, thirds). And it just so happens to be naturally gluten-free and loaded with protein too — a winner all around!

If chicken isn’t your thing, feel free to use another protein such as shrimp, salmon or tofu here. You could also easily swap in almonds and almond butter in place of peanuts, if needed. I also highly recommend making a double batch of the peanut dressing while you’re at it, which is so yummy and could easily be drizzled on any number of other proteins, veggies, salads or rice bowls for dinner the following night.

I just recommend adding these ingredients to your cart soon (especially while fresh kale is still in season!) and giving the recipe a try, because I’m certain it you’re going to love it too. So thanks for sharing it with us, Erin, and congrats on your delicious new cookbook!

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Beef and Broccoli Noodles

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This quick noodle stir-fry is tossed with the yummiest garlic ginger butter sauce and can be customized with your favorite protein, veggies and noodles.

Seriously cannot get enough of these noodles lately. ♡

As you’ve probably noticed over the years, we’re huge fans of just about every kind of noodle stir-fry here in our house. But this particular combination of ingredients has become our go-to as of late, especially because of the short ingredient list and quick time frame. Definitely a life-saver on busy weeknights!

I wrote the recipe below using beef and broccoli and wavy noodles (one of my favorite combos), but this dish is honestly endlessly customizable with whatever protein, veggies and noodles you happen to have on hand. The key is the simple ginger garlic sauce that brings it all together. It’s made with a base of butter, soy sauce, and a hint of toasted sesame oil, which creates a richly-flavored, creamy, savory sauce that coats each of the noodles. Then I highly recommend topping each bowl with a generous sprinkling of chili crisp (for those of you who love some spice) and furikake seasoning (not spicy and so irresistible), which will pretty much guarantee you’ll be back for seconds.

Let’s do this!

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Cream of Celery Soup

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This 30-minute cream of celery soup recipe is loaded up with veggies, extra protein, and lots of fresh celery.

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

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Cream of Celery Soup

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• Author: Ali

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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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Golden Granola

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This golden milk-inspired granola recipe is perfectly crispy and made with the most delicious blend of warming spices.

What happens when you combine the richly-spiced flavors of golden milk with my favorite crunchy granola?

This delicious bowl of sunshine. ♡

Turns out that the classic warming spices found in golden milk — the earthy notes of turmeric, the sweetness of cinnamon, the gentle spice of ginger, plus a hint of black pepper — bake perfectly into a batch of homemade granola. The spices give everything the most beautiful vibrant golden color, making the granola clusters all the lovelier when sprinkled over yogurt or served with a splash of milk or enjoyed by the handful.

I’ve used my favorite mix of oats, nuts and seeds here, which bake up into perfectly crunchy clusters. And if you enjoy dried fruit in your granola, I recommend tossing in some golden raisins or dried apricots to keep with the “golden” theme. This recipe is naturally gluten-free and vegan, rich in nutrients and protein, and full of the coziest flavors. So the next time you’re craving granola, I highly recommend giving it a try!

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