Portobello Tacos

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These portobello tacos are made with the most delicious sautéed mushrooms, refried beans, and fresh toppings.

Ooh friends, what I would give to be able to reach through the screen and serve you one of these tacos right now. ♡

These portobello tacos are quite simply some of the most flavorful and satisfying vegetarian tacos I’ve ever made…and I can’t wait for you to try them! They feature portobello mushroom caps, which are thickly sliced to retain their meaty texture, briefly marinated in a simple 5-ingredient sauce, and sautéed to crispy, juicy, flavorful perfection. They’re then layered with my favorite refried beans in soft corn tortillas, drizzled with salsa verde, and finished with a sprinkling of your favorite fresh toppings. Each bite is perfectly balanced with hearty and light textures, bold and fresh flavors, and seriously could not be more delicious!

Best of all, I love that this recipe comes together quickly and easily, making it perfect for busy weeknights anytime the taco cravings hit. (You can also prep the refried beans in advance if you’d like!) These mushroom tacos also happen to be naturally gluten-free and vegan, although you’re more than welcome to add on a sprinkling of cotija or Pepperjack cheese if you’d like. And while we love serving these mushrooms in tacos, they would be just as fabulous in anything from quesadillas to enchiladas, tostadas, burritos, nachos and beyond.

So the next time you pass by some beautiful portobellos at the market, bring some home and let’s make tacos!

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Tomato Feta Soup

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This Trader Joe’s-inspired tomato feta soup recipe is easy to make in about 35 minutes and enhanced with fresh basil and tangy crumbled feta chunks in every bite.

Over the past year, our family has developed a small — okay, major — obsession with Trader Joe’s tomato feta soup. ♡

As in, there has literally been a corner in our fridge reserved specifically for those cute little tubs which we’ve hoarded purchased nonstop so that we never accidentally run out. And dozens upon dozens of bowls of tomato feta soup later, we still somehow never grow tired of this one! It’s made with a classic tomato basil soup base, perfectly balanced with sweet, savory, creamy flavors. And then the surprise chunks of crumbled feta in each bite are just perfection, giving the soup an extra hint of tangy flavor and texture that makes it downright irresistible in my book. We can’t get enough of it!

So of course, after purchasing who-knows-how-many batches of the store-bought version, I figured it was time to save a bit on our grocery bill and at least try my hand at making a homemade version. It definitely took a few tries to try and nail the TJ’s flavor balance, but I think I’ve now landed on a version that lives up to the original. And — as a surprise bonus — it turns out that it’s super quick and easy to make in just a little over half an hour! Similarly to the TJ’s version, this recipe is made using canned San Marzano tomatoes, which I love because they’re available year-round (so no need to save this recipe just for summer tomato season). And while we love to make ours identically to the store version, you could also easily add in some extra beans, lentils or Italian sausage if you’d like to include some extra protein.

We love serving ours with toasted sourdough bread and a simple side salad, and it hits the spot each and every time. So if you love a good tomato soup as much as we do, I wholeheartedly recommend giving it a try!

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No-Bake Blueberry Tart

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This no-bake blueberry tart recipe is quick and easy to prep and bursting with fresh lemon-blueberry flavor!

One of my favorite no-bake recipes yet! ♡

This gorgeous blueberry tart is an absolute showstopper and the perfect dessert for the peak heat of August when all of our ovens are still on summer break. It features a full 1 1/2 pounds of fresh and juicy blueberries, which actually (finally!) get to take center stage in this tart, instead of getting buried under the usual summertime pie crusts or crisp toppings. My goal with this recipe was to preserve their naturally sweet flavor and plump juicy texture, so the blueberry filling is only briefly simmered here and then mixed with a hint of lemon and vanilla, then everything gets nestled into a simple and crunchy gingersnap crust. Each bite is downright delicious and absolute heaven when paired with a melty scoop of vanilla ice cream. Summertime at its best!

If you happen to have other fresh berries on hand, feel free to mix them in with the blueberries too. And while I adore the subtle kick of spice that the gingersnaps lend to this recipe, you could just as easily make this tart with a classic graham cracker crust if you prefer.

Let’s make a blueberry tart!

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