Happy New Year! I hope you’re having a relaxing weekend and have been enjoying some good food and time off with family and friends over the holidays.
While I’m just getting back into the kitchen after a much-needed holiday break, I thought it would be fun to once again take a look back through the analytics and tally up the ten most popular recipes of the past year (you can also find 2014’s top ten recipes here). Maybe there’s a few you missed? Thank you as always for reading and sharing this space with me – it would truly not exist without you.
The number one recipe of 2015 also happened to be the first recipe of the year – a gingery, flavorful, healing soup packed with veggies and perfect for chilly winter days (and healthy new year resolutions!).
An easy Summer pasta salad inspired by that wonderful, classic Italian combination of fresh tomatoes, creamy buffalo mozzarella, loads of basil and a drizzle of good balsamic. We took things to the next level by first roasting the sweet, flavorful cherry tomatoes, then tossed the whole glorious mix together with some squiggly pasta. Summer goodness in a bowl, and second only (in popularity) to this pasta salad favorite.
We made these just as the weather was starting to warm in Spring, and they went wild on Pinterest. Similar to these creamy blood orange popsicles, I opted for vanilla-flecked coconut milk as the vegan “cream” base, which contrasted beautifully with vibrant, sweet roasted strawberries.
This is a soup I make variations of all fall and winter long – a hearty, flavorful tomato-based stock, white beans, and lots of kale. You guys also love this lemony version (and I do too!).
The super indulgent, vegan ice cream that you’d never guess was dairy free. The secret? A mix of creamy, blended cashews, coconut milk, and a healthy dose of good dark chocolate.
I adore fruit crumbles, and these miniature strawberry crumbles, highlighting peak-season local berries, were no exception. As I currently watch snow fall outside my office window, I’m longing for those long, sunny Summer days with green grass and sweet berry desserts!
More berry crumbles! This time in bar form. You guys seem to love crumbles as much as I do, and how can you go wrong with homemade raspberry jam, sandwiched between layers of brown sugar oat crumbs? A personal favorite recipe for me as well, I made these again with apples and caramel sauce in the Fall.
My first foray into chia pudding was a surprisingly delicious success. Topped with a lusciously sweet raspberry rhubarb compote, these healthy breakfast treats feel like dessert.
I had an explosion of backyard zucchini this Summer, and in a fit of desperation – one can only eat so much grilled/sauteed/roasted zucchini – baked many of them into this decadent dark chocolate zucchini bread. Sweet and moist and chocolate-y, you’d never guess it’s actually packed with veggies. One of my personal favorite recipes of the year.
The veggie burger that even the most ardent carnivore will love. These quinoa patties are packed with cheesy flavor and won’t fall apart when you cook them. I think the hubby went back for thirds…
And there you have it! I’m so looking forward to getting back to cooking – some fresher, lighter, post-holiday fare – and I would love to know what sorts of recipes you’d most like to see pop up on Fork Knife Swoon in the coming year. Seriously, tell me your suggestions in the comments below!
Happy New Year!