Shelli McConnell
Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.
All Contributions from Shelli McConnell (140)
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See articleDilled Veggie Toasts
Devour these delicious veggie toasts with a knife and fork for a hearty meal that highlights an array of fresh produce. The key to a great loaded toast is to start with good bread: Be sure to find a fresh-baked whole grain loaf with a crispy crust that’s studded with seeds or nuts for an […] -
See articleBaja Rice Bowls with Grilled Yellow Squash
This taco-inspired spin on a grain bowl is great for weekly meal prep and versatile enough to use up any spare veggies you have on hand. Each bowl starts with a scoop of rice that’s made with salsa verde and cilantro for a spicy, herbal base. Yellow summer squash is then slathered in a chipotle-lime […] -
See articleOpen-Face Vegan Banh Mi Sandwiches
Bahn mi sandwiches originated in Vietnam and often contain layers of meat and egg-based mayonnaise, but this vegan version packs just as much flavor. Marinated veggies take the place of chicken or pork and our spicy white bean-based spread adds a delicious creamy element to each bite. The finishing touch is a drizzle of cashew-cilantro […] -
See articleGrilled Melon and Black Bean Tostadas
These tasty tostadas are a riot of colors with layers of flavor and texture that will satisfy all your summer produce cravings. Cherry tomatoes, cantaloupe, asparagus, and red onion slices are lightly charred on the grill and infused with a subtle smoky flavor before being tossed with black beans to form the hearty filling. The […] -
See articleRoasted Eggplant Gyros with Watermelon Rind Pickles
This traditionally meat-heavy meal is transformed into a plant-based crowd pleaser with strips of savory baked eggplant and sweet potatoes. These yummy vegan gyros are packed full of fresh ingredients, and the watermelon rind pickles make a tangy topper that tastes great while reducing food waste in the kitchen. The homemade vegan tzatziki sauce adds […] -
See articleChickpea and Corn Fritters with Tomato-Corn Chutney
Get a double dose of sweet corn with wholesome chickpea fritters that are studded with golden kernels and topped with a tangy tomato-corn chutney. Parsley and cilantro lend their herbal goodness to the patties, which get rolled in breadcrumbs and baked to crispy perfection. The homemade chutney features chunks of juicy apples and warming curry […] -
See articleGreek-Style Grilled Eggplant-Steak Supper
This Mediterranean knife-and-fork dinner makes an impressive presentation for company, or dish it up individually for a mouthwatering weeknight meal. Tender eggplant is infused with smoky flavor on the grill then marinated in a mustard-herb vinaigrette for maximum flavor. As the veggies soak, the homemade white bean hummus comes together in a flash and is […] -
See articleThai Peanut Noodles with Fresh Melon and Lime Vinaigrette
Not sure how noodles and melons work together? Take a chance on this simple dish and you’ll be rewarded with a delightfully flavorful (and colorful!) meal. The mild sweetness of honeydew melon is subtler than its orange cantaloupe cousin, which makes it the perfect partner for refreshing cucumber (also a melon) and Thai peanut noodles. […] -
See articleBlack Bean Polenta Cakes with Pepper-Cilantro Salsa
Enjoy these scrumptious polenta cakes for breakfast, lunch, or dinner. Unlike standard Italian-inspired polenta recipes, this one adds hearty black beans and smoky spices into the mix, which is then baked and sliced into savory cakes. A quick-chopped salsa composed of peppers, onions, cilantro, and lime juice adds extra Southwestern flavor to this easy and […] -
See articleSummer Squash Veggie Skewers Over Edamame Quinoa
These colorful squash skewers are paired with quinoa and edamame for a robust and delicious summer dinner. Slices of zucchini, bell pepper, mushrooms, and onions are glazed with a savory soy-miso marinade and then grilled to tender perfection. The excess glaze is soaked up by the bed of grains underneath so your entire plate is […] -
See articleHasselback Roasted Zucchini
This eye-catching side dish is perfect for summer BBQs or a light lunch when you have excess summer squash lying around. The delicate hasselback pattern is typically used on potatoes, but we think it looks even more elegant on zucchini—especially once it’s stuffed with a savory couscous mixture. Briney capers, zesty parsley, and bright lemon […] -
See articleHerbed Vegan Risotto with Zoodles
Risotto is a classic Italian dish that involves stirring Arborio rice with broth and aromatic herbs until the grains break down to create a deliciously creamy texture. While it may require a little extra effort, this plant-based version packs just as much flavor as traditional recipes that rely on cheese and butter. The savory shallots, […]
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