Laura McLively, RDN

Recipe testing for my cookbook proposal doesn’t really feel like work… (RIP now devoured Dark Chocolate Rye Cake)

Feed a crowd with this easy Chard and Sweet Potato Green Enchilada Bake.

This easy, potluck-perfect casserole captures all the flavors of salsa verde and enchiladas, without the hassle of rolling up tortillas. Recipe link in bio or on

Channeling my mom’s cooking by throwing some Padrón peppers into a with farmer’s cheese. Miss her so much, but she never feels that far away when I’m playing in the kitchen.

Sending love out to the world this Valentine’s Day. There is so much unmitigated suffering happening around the world, it’s hard to fathom how and why I’m here with my beautiful girls making charming cookies with an unapologetic excess of sprinkles. If only we could wave a magic wand and change bombs into sprinkles, hate into love, fear into curiosity. For now in the absence of magic, I’m holding my babies and my blessings tight, writing letters to politicians and attending vigils. Oh, and baking cookies.

These no-bake, cherry-filled “Laura bars” are just like LÄRABAR’s Cherry Pie flavor—only five ingredients, easy to make at home, and perfect for toting in a lunchbox or throwing in a backpack for sweet energy on the go. Recipe link in bio and on

Dreaming of Mexico on this rainy day…

My latest recipe for Kale al Ajillo over Spanish White Beans is up on the (and link in bio).

This smoky, garlicky kale mounded atop white bean stew will transport your taste buds to Spain. Crusty bread is a must.

Seven years ago I published my first recipe, or actually, five recipes on the front page of the Eat, Drink Play section of the . It was a really fun piece to write, with the goal of getting people jazzed up about winter produce. Seven years later, my hair is much, much shorter, but I’m still writing recipes with the aim of celebrating produce. I’m one lucky cook.

Baked Cumin-Lime Sweet Potatoes with Radish Slaw, recipe link in bio and in

We all need a comforting, vibrant meal to turn to just when it sets in that the holidays are over, and winter is here to stay. This recipe is a promise that there is so much to look forward to still.

Cumin- and lime-rubbed baked sweet potatoes burst open to reveal their vivid, creamy interiors before disappearing under a heaping mound of lime-spiked radish slaw and sour cream, with enough crunchy toppings to delight anyone in the deepest of winter doldrums. For maximum effect, choose a variety of sweet potato colors, such as orange, purple or yellow. If you can only find very large sweet potatoes, simply bake two instead of four.

Serve as a lunch, brunch or dinner — and remember, sometimes food tastes best eaten right off the sheet pan.

Made with tart, fresh cranberries and green pistachios, these easy holiday cookies capture the colors of the season. Get the recipe link in bio and in the

That color! No vivid filter here… just some vibrant sweet potatoes from

Make this All Ages Alphabet Soup, recipe link in bio, or on or front page of section of

This is the most requested soup across all three generations in my family because it has something for everyone—nostalgia for the grandparents, kale and hearty vegetables for the parents and, for the kids, letter-shaped pasta. It’s a forgiving recipe, subject to the whims of toddler food preferences, refrigerator contents, and seasonal availability. But what makes or breaks this recipe (beyond the obvious requisite that it be salted enough…please, PLEASE season your soup!) is the quality of the pasta and its preparation. I promise I don’t get commission, but I only use the Alfabeto pasta by Eduardo’s.

Easy holiday appetizer: Baked Camembert with Persimmon and Rosemary. Recipe link in bio and on the

I have the best food and prop stylist. Leah’s artful eye came in handy this morning when she decorated my shot for me. Recipe coming out soon in and for Baked Camembert with Persimmon and Rosemary - perfect for the holidays!

Crispy Oatmeal Chocolate Chip Comfort Cookies. Recipe link in bio and on

Creamy celeriac and green apple soup, garnished with fresh thyme and toasted walnuts, makes a warming, autumnal meal. Recipe link in bio and on the

The last of my garden’s peppers and eggplant are roasted and now marinating in olive oil, Sherry vinegar, garlic and rosemary. Delicious spooned onto toast with pine nuts or goat cheese or fresh mozzarella and basil or… anything really.

All ready for an extraordinary produce tasting at my daughter’s school. Who can identify all twelve? Not pictured: and Shopping for these at brought back so many great memories of making the and stumping all the cashiers ;)

The classic combo of beets, goat cheese and pistachios is one-upped by bringing sizzled radicchio leaves and fennel on board in this easy sheet pan meal. Recipe link in bio and on the

Back to school with taste just like but are packed with like and - plus and glutenfree ! Perfect for throwing into a or as an with no sugar crash to follow. Recipe link in bio and on

Say hello to the Mexicaprese, a blissed-out take on the classic tomato and fresh mozzarella salad that gets avocado, cilantro and jalapeno in on the delicious fun. Recipe link in bio and on the

This gardener’s harvest meal will make the whole house smell of summer. Pan-fried eggplant, onion and tomato glazed with balsamic reduction ooze flavorful juices atop a pillow of creamy rosemary polenta. Recipe link in bio and on

Charred Zucchini Yogurt Dip—recipe link in bio and on Reminiscent of baba ganoush, this dip features lightly charred zucchini for a subtle smoky flavor that pairs beautifully with zingy lemon, yogurt and feta along with fresh herbs. Serve it with pita chips, warmed pita bread, sliced crudité or as a flavorful spread for sandwiches, wraps and pita pockets.

Hurry! Make this before apricots disappear! Recipe link in bio and on

Caramelized apricots and lavender honey nestle atop creamy ricotta in this tartine riff that’s perfect for stone fruit season.

My absolute favorite morning muffin: Blueberry Ginger Bran Muffins. They freeze so well and make a perfect quick breakfast or after-school snack. Let me know what you think! Recipe link in bio and on the

This savory leek and mushroom paella gives you all the umami richness of the classic dish, but it’s vegetarian… and sooooooo good. Link in bio and on the

A French lentil salad gets its oomph from grapes, fennel, dill and a splash of Pernod liqueur. Get the recipe link in my bio or on

It’s spring, so it’s time for Strawberry Lemongrass-Ade. Fresh strawberries and lemongrass-infused citrus juice make a spring-perfect twist on classic lemonade. Recipe link in bio and on

Make this snap pea hummus with warm pea shoot and mint salad for a celebratory appetizer or as part of a Mediterranean mezze platter. Recipe link in bio or in the

My latest recipe for Cinnamon Shortbread with Chocolate Hazelnut Drizzle is up on the and recipe link in bio. The secret to their crumbly texture is an ingredient you’ll never guess...

This cookie recipe combines the satisfyingly crumbly texture of a classic shortbread with all three of my favorite gelato flavors — cinnamon, hazelnut and chocolate. Who says you can’t have it all? A perfect pairing for that afternoon coffee or steamed chai latte. And the secret to the shortbread’s crunchy texture is — you’ll never guess — Cream of Wheat.