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North African Shrimp with Roasted Summer Vegetable Israeli Couscous

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Make this North African Shrimp with Summer Vegetable Couscous your next meal! Deliciously spice crusted shrimp sits on top of a garlicky roasted summer vegetable couscous. This recipe is perfect for meal prepping in advance. Enjoy it warm or chilled. Serves 4 to 6 in about 40 minutes.

1 teaspoon ginger paste
2 teaspoons ground coriander
1½ teaspoons Aleppo pepper (found online and in stores at Penzey's Spices)
1 teaspoon ground cumin
½ teaspoon kosher salt
¼ teaspoon ground turmeric
2 tablespoons olive oil (plus more for cooking)
1 pound shrimp (16/20 shelled and de-veined with tails on or off, thawed if frozen)
1/2 lemon (juiced)
1 pint cherry tomatoes
1 medium zucchini (trimmed and sliced into half moons)
1 medium summer squash (trimmed and sliced into half moons)
1/2 red onion (chopped)
olive oil
kosher salt
freshly ground black pepper
2 cloves garlic (minced)
2½ cups vegetable broth
1¾ cups dry (uncooked Israeli couscous)
1 handful parsley (chopped, plus more for serving)

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Homemade Pizza Dough

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Homemade pizza dough is incomparable and so EASY! Use this recipe for homemade pizzas, stromboli and calzones.

1/2 teaspoon honey (a generous ½-teaspoon)
1 cup warm water (110-115°F)
2¼ teaspoons 1 envelope active dry yeast
2 teaspoons olive oil - divided
2½ cups unbleached all-purpose flour (plus more for dusting)
3/4 teaspoon kosher salt

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Chimichurri Grilled Chicken

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Chimichurri Grilled Chicken is as simple as it gets. Boneless and skinless chicken breasts or thighs marinate for only 10 minutes in a cilantro chimichurri sauce and grilled until perfectly cooked. Slice or chop for tacos, fajitas, topping salads or simply enjoy as is. Serves a small crowd or a family with plenty of leftovers in under 30 minutes.

1 recipe cilantro chimichurri sauce (see notes)
1 pound boneless skinless chicken breasts (pounded to 1/2 inch thickness)
1 pound boneless skinless chicken thighs

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Maple Sriracha Glazed Meatballs (Meal Prep!)

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Whether for dinner or meal prepping for the week, these Maple Sriracha Glazed Meatballs are simple and satisfyingly delicious! Simple turkey meatballs tossed in a spicy sriracha, maple and ginger glaze is served with brown rice, matchstick carrots and radishes. A squeeze of lime and fresh cilantro completes this amazing meal. Serves and meal preps 4 easily plus extra meatballs for serving or freezing.

2 pounds ground turkey
1 cup panko breadcrumbs (homemade or store-bought)
2 large leggs (lightly beaten)
1/3 cup green onion (light green and white parts fined chopped )
1 clove garlic (grated)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons sriracha hot sauce
1/4 cup low-sodium tamari (or low-sodium soy sauce)
3 tablespoon maple syrup
3 tablespoons rice wine (like shoaxing)
1 tablespoon ginger paste
2 large cloves garlic (grated)
1 teaspoon toasted sesame oil
2 tablespoons lime juice
3 cups cooked brown rice (1/2 cup preserving (more or less if desired))
matchstick carrots
matchstick radish
sesame seeds
green onions (dark part only)
lime wedges
fresh cilantro leaves

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Grilled Peach, Goat Cheese and Prosciutto Flatbread

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This Grilled Peach, Goat Cheese and Prosciutto Flatbread is a deliciously light appetizer and perfect for your next get together! Thinly rolled out pizza dough is grilled, brushed with garlicky olive oil and topped with mozzarella, goat cheese and grilled peaches. Garnished with peppery arugula, salty prosciutto and a drizzle of honey for sweetness. Serves 2 to 4 in abut 25 minutes.

1 peach (grilled)
1/3 Homemade Pizza Dough (risen and rolled thin)
1/4 cup olive oil
2 cloves garlic (minced)
1¼ cup grated fresh mozzarella
2 ounces of goat cheese (crumbled)
1 handful baby arugula (more if desired)
2 ounces prosciutto (torn into ribbons, or more if desired)
2 tablespoons honey (for drizzled)

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Grilled Brussels Sprouts

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Grilled Garlic Brussels Sprouts are the latest and greatest thing to come off my grill! Trimmed sprouts brushed with a garlic olive oil and grilled until the outer leaves get charred but the insides are tender and delicious. Great by themselves, but for extra WOW factor, I like to drizzle them in honey and reduced balsamic (glaze) and toss them with sliced almonds.Serves 4 to 6 in about 25 minutes.

24 ounces brussels sprouts
2 tablespoons olive oil (extra light)
1 clove garlic (finely grated)
kosher salt
freshly ground black pepper
2 tablespoons honey (optional)
2 tablespoons balsamic glaze (optional)
sliced almonds (optional)

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Sheet Pan Gnocchi with Summer Vegetables

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Sheet Pan Crispy Gnocchi with Summer Vegetables is an easy summer meatless dinner! Gnocchi, cherry tomatoes, corn, asparagus and zucchini is tossed with olive oil and fresh garlic and roasted on one sheet pan until the gnocchi are toasted and the tomatoes start to burst, creating a light sauce. Top with fresh basil and parmesan cheese.

1 pound gnocchi (thawed if frozen)
1 pint cherry tomatoes (left whole or halved)
2 to 3 ears corn (kernels cut off)
1/2 bunch asparagus (cut into 2-inch pieces)
1 to 2 small zucchini (cut into half moons)
1/2 large red onion (diced into bite-size chunks)
1/3 cup olive oil (divided)
kosher salt
freshly ground black pepper
4 cloves garlic (minced)
2 pinches red pepper flakes (for serving (optional))
1/2 cup freshly grated Parmesan cheese (for serving)
torn fresh basil leaves (for serving)

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Bacon Plum Grilled Flatbread l SimplyScratch.c

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This Bacon Plum Grilled Flatbread is sweet and savory appetizer! Fresh plums, crispy bacon and creamy gouda tops my homemade grilled flatbread. Perfect for a snack or appetizer among friends and family.

2 strips thick-cut bacon
olive oil
1/3 homemade pizza dough (risen and rolled thin)
1 to 2 plums (pitted and sliced)
1/4 cup olive oil
2 cloves garlic (minced)
4 ounces grated fresh gouda
sliced red onion
oregano leaves (for serving)

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Easy Tacos al Pastor

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In this easy version of Tacos al Pastor, cubed pieces of pork loin marinate in a blend of dried chiles, spices and pineapple juice before threaded onto skewers and grilled on an outdoor grill. Serve these tacos with an easy pineapple salsa and fresh lime wedges. Yields 6 (2 taco) servings.

1 tablespoon olive oil
4 garlic cloves (smashed and peeled)
1 teaspoon annatto
1 teaspoon Mexican oregano
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
4 guajillo chiles (seeded and stemmed and sliced)
1/2 cup pineapple juice
3 tablespoons white vinegar
3½ pounds pork loins**
1 pound fresh pineapple (diced)
1/2 red onion (diced)
1 handful cilantro (chopped)
2 tablespoons lime juice
1 pinch kosher salt
12 flour or corn tortillas

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Open-Faced Breakfast BLAT with Spicy Mayo

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Grab your knife and fork for this Open-faced Breakfast BLAT! Sourdough English muffins slathered with a spicy mayo and topped with a blend of arugula and baby spinach. Layers of avocado, oven-roasted herbed tomatoes, peppered bacon is crowned with a perfectly cooked fried egg. Serves 4 in about 1 hour.

1/4 cup mayonnaise (homemade or store-bought)
2 teaspoons sriracha (more or less to taste)
1 teaspoon honey
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
2 roma tomatoes (sliced in half horizontally)
2 teaspoons olive oil
kosher salt (to taste)
freshly ground black pepper (to taste)
thyme leaves (chopped)
rosemary leaves (chopped)
2 sourdough English muffins (split and toasted)
2 cups arugula and spinach blend
1 small avocado (sliced or mashed)
6 slices thick-cut peppered bacon (cut in half (I'm using pepper crusted bacon))
4 eggs (fried or poached)
parsley (for garnish)
red pepper flakes (for garnish)

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