Baked by Melissa

09/09/2026

• 4 beets, wrapped in foil
• 2 large carrots, peeled
• 1 tablespoon avocado oil
• 1/2 teaspoon salt
• Black pepper
• 1/4 cup sliced almonds
• 1/4 cup pumpkin seeds
• 1/4 cup crumbled feta

• For the dressing
• 1 tablespoon fresh dill
• 1 shallot
• 1/2 teaspoon salt
• Black pepper
• Juice of 1/2 lemon
• 1 teaspoon Dijon mustard
• 2 tablespoons olive oil
• 1/4 teaspoon honey
• 1 garlic clove, grated with a microplane

Directions

• - Preheat the oven to 400°F and line a baking sheet with parchment paper.
• - Cut off the stems and wrap the beets in aluminum foil. Place them on the prepared pan and stick them in the oven.
• - Roughly chop the carrots and drizzle with avocado oil, 1/2 teaspoon salt, and a few turns of black pepper. Add the carrots to the baking sheet with the beets.
• - Roast for one hour, until the beets and carrots are tender. Remove from the oven and let cool.
• - Once the beets are cool enough to handle, remove from foil and use a paper towel to rub the skin off. Roughly chop to be the same size as the carrots.
• - Chop the dill and finely chop the shallot. Add both to a small bowl and add the lemon juice, olive oil, salt, a few turns of black pepper, Dijon, honey, and garlic. Whisk to combine.
• - Heat a small frying pan over medium heat and add the almonds and pumpkin seeds. Tossing occasionally, heat until the nuts and seeds are golden and smell nutty, about 5 minutes.
• - Pour the dressing over the beets and carrots and toss to combine. Mix in half of the nuts and seeds, then use the rest to put on top. Add crumbled feta and serve. (If you’re making it in advance, wait to top with nuts/seeds/feta until you’re ready to serve.) Store any leftovers in an airtight container in the fridge for up to 4 days.

09/08/2026

09/07/2026

Ingredients:
1 small piece of a peeled beet (optional) 
1 pint strawberries, hulled and cut into quarters
2 teaspoons vanilla paste
Pinch of salt
3 tablespoons maple syrup
½ cup Greek yogurt
½ cup chia seeds
¼ cup chocolate chips
Add the strawberries, beet, vanilla, salt, and maple syrup to a large jar and blend with an immersion blender. 
Stir in the yogurt, then add the chia seeds and stir again. For chia pudding, cover the jar and refrigerate for at least 4-6 hours (the seeds with soak up the liquid and become gelatinous). 
For the pops, microwave the chocolate chips in 15 second intervals, stirring in between so it doesn’t burn. 
Spoon the chocolate into a plastic snack bag and seal. Flatten the bag so chocolate covers both sides of the bag. 
Open the bag while the chocolate is still liquid and spoon in about ¾ cup of the chia pudding, making sure to evenly fill the bag. Squeeze the air out and seal the big, then flip the bag toward you so the bag is more narrow. Freeze for at least 4 hours, until the chocolate has solidified. 11/10.

09/06/2026

Ingredients:
8 oz. block yellow cheddar cheese
¼ cup cold unsalted butter
1 tablespoon salt
1 cup all-purpose flour
Ice water

Preheat the oven to 375°F.
Cut the block of cheese and butter into 2” cubes and add to the bowl of a food processor. Add the salt, then pulse until the cheese and butter form a rough dough.
Add the flour to the food processor and pulse until the mix looks like clumpy sand. Add the ice water to the food processor one tablespoon at a time, until a dough ball forms.
Turn the dough out onto a piece of plastic wrap and cover completely. Refrigerate for an hour.
Remove the dough from the refrigerator and roll out into a layer about ⅛” thick. Flip the dough onto a piece of parchment paper on a baking sheet. Use a pizza cutter to cut the dough into 1” squares.
Use the thin end of a chopstick to poke holes in the center of the squares.
Bake for 15 minutes, until the crackers are crispy and slightly puffed up.

09/05/2026

Ingredients:
1 lb ground beef (or any other ground meat)
1 packet taco seasoning
1 package small tortillas
Shredded cheese
Veggies, salad, or slaw 
Add the beef to a medium pot over medium heat. Cook, stirring occasionally, until browned.
Stir in the taco seasoning and cook for a few more minutes to make sure the meat is fully cooked, then remove from heat. 
Heat the tortillas over the flame of the stove (if you have a gas stove), then carefully remove with tongs.
Add a little shredded cheese to the tortilla, then spoon on the taco meat. Top with whatever vegetables you have and eat.

09/04/2026

Ingredients:
2 garlic cloves, grated
1 teaspoon avocado oil
Juice of ½ lemon
¼ teaspoon salt
Black pepper
1 teaspoon sweet paprika
½ teaspoon ground turmeric
½ teaspoon oregano
10 whole chicken wings
Carrots, to serve

For the sauce
1 1/2 cups plain yogurt
1 garlic clove, grated
Juice of ½ lemon
½ teaspoon salt
Black pepper

In a large bowl, combine the garlic, oil, lemon juice, salt, a few turns of black pepper, paprika, turmeric, and oregano.
Pat the chicken wings dry with a paper towel and add them to the bowl. Mix well to get the wings covered.
Place on a baking sheet (unlined) and broil on high for 4 minutes, then flip and cook for another 6 minutes. While the wings are in the oven, make the dipping sauce. Stir together the yogurt, garlic, lemon juice, salt, and a few turns of pepper.
Once the chicken is crispy, remove from the oven. Serve warm with carrot sticks.

09/03/2026

Ingredients

For the sauce:
2 teaspoons avocado oil
1 yellow onion, chopped
3 carrots, grated
¾ teaspoon salt, divided
1 red pepper, chopped
1 lb. Roma tomatoes (or any other tomato you have)
1 head garlic (about 12-15 cloves)
1½ tablespoons tomato paste
2 teaspoons garlic powder
2 teaspoons sweet paprika
Black pepper
½ cup broth (any kind)

For the vegetables:
2 zucchini, cut into ½” thick slices
2 eggplants, cut into ½” thick slices
1 lb. yellow baby potatoes, cut into ⅓” thick slices
2 tablespoons fresh oregano, chopped
¼ cup olive oil
1½ teaspoons salt
½ teaspoon garlic powder
Black pepper

Directions

Heat the avocado oil in a large braiser over medium heat. Add the onion and cook, stirring occasionally, until softened. Add the carrots to the braiser and season with ¼ teaspoon salt and a few turns of pepper.
Stir in the chopped red pepper, and chop the tomatoes (removing the nub). Add the tomatoes to the pot and cover. Cook over medium heat for 5 minutes.
Chop the garlic and add half of it to the braiser. Increase the heat to medium-high.
Stir in the tomato paste, garlic powder, sweet paprika, ½ teaspoon salt, and a few turns of black pepper. Mix everything together.
Cover the braiser and cook for 15 minutes.
Meanwhile, preheat the oven to 375°F. In a large bowl, combine the zucchini, eggplant, potatoes, remaining chopped garlic, chopped oregano, olive oil, 1½ teaspoons salt, ½ teaspoon garlic powder, and a few turns of black pepper. Toss well to coat.
Create small stacks with alternating layers of the zucchini, eggplant, and potatoes.
Uncover the pan and deglaze with the broth, stirring to get up any bits that might be sticking to the bottom.
Nestle the stacks of veggies into the sauce in concentric circles. (If you have extras of any of the veggies, throw them in the middle.)
Cover the braiser and bake for 2 hours 15 minutes.
Remove from the oven and let sit, covered, for 30 minutes before serving.

09/01/2026

Ingredients:
4-6 lb. chicken
Juice of 1 lemon, divided
2 tablespoons avocado oil, plus more for the potatoes
1 teaspoon salt, divided
Black pepper
4 garlic cloves, grated
½ teaspoon dried oregano
½ teaspoon turmeric powder
1 teaspoon sweet paprika
½ teaspoon garlic powder
1 tablespoon Dijon mustard
3 Yukon gold potatoes

Preheat the oven to 425°F and line a baking sheet with parchment paper.
Start by taking the chicken apart. Using sharp kitchen shears, cut the backbone out of the chicken (you can either save it for stock or discard).
Remove the wings and thighs off the chicken by cutting around the joints. Finally, cut the breast meat off the ribs.
Pat the chicken dry and set aside.
In a large bowl, combine the juice of ½ lemon, avocado oil, ½ teaspoon salt, a few turns of pepper, grated garlic, oregano, turmeric, paprika, garlic powder, and mustard, then add the chicken. Mix well, using your hands to coat the chicken completely.
Transfer the chicken to the baking sheet.
Cut the potatoes into 1” pieces and add to the same bowl the chicken was in. Season the potatoes with ½ teaspoon salt, a few turns of pepper, a little bit of olive oil, and the juice of ½ lemon. Mix well to get all the leftover paste from the chicken on the potatoes. Place the potatoes around the chicken on the sheet pan.
Bake for 45 minutes, until the chicken is golden and the internal temperature of the thickest part of each piece reads around 160°F. Transfer the chicken to a plate or cutting board to rest. Continue cooking the potatoes until golden and crispy, another 15-20 minutes. Serve with your favorite salad.

09/01/2026

Introducing September’s Mini of the Month, Pink Buttercream Blush, inspired by Laura Geller Beauty iconic Baked Blush-n-Brighten Marbleized Blush. This limited-edition cupcake transforms radiant color into flavor and is available in our Latest & Greatest assortment in stores & online all September.

08/30/2026

Ingredients:
2 heirloom tomatoes
1 smaller tomato
1 garlic clove, grated
½ teaspoon salt
Juice of ½ lemon
For the basil oil
¼ cup packed basil
Zest of 1 lemon (about a ¼ teaspoon) 
1 garlic clove
Juice of 1/2 lemon
½ teaspoon salt
¼ cup extra virgin olive oil
Grate the tomatoes with the wide holes of a box grater. Stir in the garlic, salt, and lemon juice. 
In a blender, combine the basil, lemon zest, garlic, lemon juice, salt, and olive oil and blend until smooth. Spoon a few swirls of basil oil over the grated tomatoes and serve with crusty bread and take a bow.

08/29/2026

Ingredients:
2 lbs. boneless skinless chicken thighs
¼ cup white miso paste
2 tablespoons toasted sesame oil
½ teaspoon salt
3 garlic cloves, grated
2 tablespoons mirin
Juice of 1 lemon
Cut the chicken thighs into 1” pieces and place in a large bowl.
In a smaller bowl, whisk together the miso paste, sesame oil, salt, garlic, mirin, and lemon juice. 
Pour the marinade over the chicken and use your hands to coat evenly. 
Cover with plastic wrap and let the chicken marinate until it comes to room temperature. 
Heat a grill pan over medium-high heat and spray with avocado oil. 
Add the chicken pieces to the pan and cook for 5-10 minutes on each side, until sear marks form and the chicken is golden.
Serve over rice with broccoli.

08/28/2026

1/2 green cabbage
½ medium carrot, peeled
1 shallot
1 lb. ground beef
1 teaspoon salt
2 garlic cloves, grated
Black pepper
1 cup bone broth
Cut the cabbage into ribbons ½” wide and 3” long, and grate the carrot using the wide holes of a box grater. Chop the shallot.
Heat a saucier over medium heat and add the beef.
Cook, trying not to stir too much, for a few minutes until the beef is browned. Then, carefully pour the juices into a small bowl. Let cool so it solidifies, then throw it away.
Add the shallot to the pot and season with salt. Stir, then add the cabbage and carrots to the pot. Add the garlic and a few turns of black pepper, then stir to combine.
Pour in the bone broth and cover, lowering the heat to medium-low. Once the broth simmers, lower the heat again to low, and cook for 1-2 hours, until you’re ready to serve.

08/27/2026

thanks Shoo Shoo I forgot how delicious babaganoosh is

2 small eggplants
Juice of 1½ lemons
3 garlic cloves, grated
2 tablespoons olive oil
1 small jalapeno, grated
½ teaspoon salt
Black pepper
3 tablespoons tahini
1 large handful parsley, chopped
Pierce the eggplants with a sharp knife and place on a baking sheet lined with aluminum foil. Broil on high for 20 minutes, turning occasionally to get every side charred. 
While the eggplant is in the oven, whisk together the lemon juice, garlic, olive oil, jalapeno, salt, and black pepper in a large bowl. 
Remove the eggplant from the oven and let cool slightly. Once the eggplant is cool enough to handle, slice in half vertically. Scrape the insides of the eggplant out into the bowl while it’s still warm (this will help the aromatics bloom). 
Stir in the tahini and parsley. Taste and adjust seasonings as needed.

08/26/2026

For the blueberries
2 cups frozen blueberries
2 tablespoons maple syrup
¼ teaspoon salt
For the cake
1 cup granulated sugar
Zest of 2 lemons
4 eggs
1 tablespoon vanilla paste
½ cup Greek yogurt
⅓ cup olive oil
1 teaspoon almond extract
½ cup coconut flour
1¾ cups almond flour
¼ teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
Juice of 1 lemon
Preheat the oven to 350°F and line a baking sheet with parchment paper. Separately, fill a bowl with ice. 
Place the blueberries in a small pot over medium heat. Stir in the maple syrup and a pinch of salt and let cook, stirring occasionally, until the blueberries are liquified and start to form a syrup. Cover the pot and lower the heat, continuing to cook for a few more minutes. Once the blueberries are bubbling, remove from heat and place the pot in the ice bath, whisking to cool. Set aside.  
In a large bowl, smush together the sugar and lemon zest with your fingers. Whisk in the eggs, vanilla, yogurt, olive oil, and almond extract.
Whisk in the coconut flour, almond flour, salt, baking powder, and baking soda. Finally, stir in the lemon juice. 
Transfer the batter to the prepared baking sheet. Spoon the blueberry syrup in little globs over the batter, then take a toothpick or skewer to create a marble pattern.
Bake for 30 minutes, until the cake springs back when you press it lightly. Let cool before slicing.

08/25/2026

Ingredients:
1 large carrot, peeled
4 mini cucumbers
For the dressing:
1 large carrot, peeled and cut into 1” pieces
Juice of 2 lemons
1 heaping tablespoon white miso paste
2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
3 tablespoons olive oil
2 - 1” k***s ginger, peeled
¼ yellow onion
½ teaspoon turmeric
½ teaspoon salt
Black pepper
Start with the salad base. Using a julienne peeler, peel the carrot and cucumbers into thin matchsticks. (With the cucumbers, stop when you reach the seeds.) Add to a bowl.
To a blender, add the carrot, lemon juice, miso paste, sesame oil, rice vinegar, olive oil, ginger, onion, turmeric, salt, and pepper.
Pour the dressing a little at a time over the carrots and cucumbers and mix well to combine. Don’t add too much!

08/24/2026

Ingredients:
1/2 small seedless watermelon
1 ear sweet corn, shucked
½ cup frozen blueberries
Juice of ½ lemon
2 tablespoons olive oil
½ teaspoon salt

Cut the rind off the watermelon and cut it into ½” cubes. Add to a large bowl.
Cut the corn off the cob, then add to the bowl. Stir in the blueberries.
Add the lemon juice, olive oil, and salt to the bowl and mix well to combine.