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 articleConfetti Corn and Pasta Bowl
This festive pasta salad features five ears of corn: Three help form a velvety base for the oil-free dressing, while the other two get cut into planks, giving the dish a cool appearance. (Don’t worry if they break up a little.) For even more ways to put the summertime staple to delicious use, check out […] -
See articleGreen Bean Pasta with Cashew Pesto
Cashews are a smart swap for pine nuts in dairy-free pesto. Beyond building creaminess, the budget-friendlier nuts also add a subtle cheesy flavor, which nutritional yeast plays up in this pretty pasta dish. Cut down on day-of prep time by making the pesto ahead and refrigerating it in an airtight container for up to three […] -
See articleGreens and Things Sandwiches with Carrot Hummus
A healthy homemade hummus, which features sauteed carrots and chopped fresh dill, delivers loads of flavor while helping to hold these fresh-and-hearty plant-based sandwiches together. The sliced pepperoncini add a tangy kick. If pepperoncini aren’t your thing, roasted red peppers would also be delicious here. -
See articleSpring Strawberry Salad
Juicy and sweet, this springtime salad features a homemade strawberry dressing and comes together in just 20 minutes. Pro tip: Cook extra quinoa (either red or white) whenever you make it so you have it on hand to add heft to salads and stews. Cooked quinoa keeps 3 to 5 days in the refrigerator and […] -
See articleRhubarb and Red Quinoa Soup
Red quinoa adds heartiness to this tart and savory soup, which can be on the table in just 30 minutes. Spring and summer are prime time for fresh rhubarb, but you can also use frozen rhubarb. The frozen pieces may be thick, so thaw them first and thinly slice any large pieces. -
See articleBerry-Banana Smoothie Bowls
Power your way through busy mornings with these vibrant, nutrient-rich smoothie bowls. Pro tip: Whenever you have ripe bananas, peel, slice, and freeze them in a single layer in a resealable plastic bag. They’ll be ready when you want to make these spoonable smoothies. -
See articleChickpea and Potato–Stuffed Poblano Peppers
Indian-spiced chickpea “sausage” and potatoes add a twist to stuffed poblano chiles. Jam-packed with flavor and hearty ingredients, these vegan stuffed peppers can be served as an entree or appetizer. (Looking for a more basic stuffed-pepper recipe? We’ve got you covered.) Tip: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic […] -
See articleMac and Cheese with Roasted Veggies
This gorgeous dish takes vegan mac and cheese to a whole new level and is sure to please the young and not-so-young. Pasta and an assortment of juicy, tender-roasted vegetables get drenched in our velvety Vegan Queso. A sprinkling of Aleppo pepper, a popular spice in the Middle East, adds heat and a subtle sweetness […] -
See articleVegan Queso Sauce
This vegan queso will fool even hard-core cheese-lovers. A high-speed blender produces the thickest, creamiest cheesy sauce. Try it in our Mac and Cheese with Roasted Veggies, whip up your own mac and cheese mix, pour it over a baked potato, or serve it as a dip for chips! -
See articleRuby Red Grapefruit Granita
Juicy red grapefruit brings complex flavor to this sparkly granita. For best results when making this frozen dessert, look for grapefruits that are firm, smooth, and heavy for their size. Tip: To supreme grapefruit, use a sharp paring knife to slice off the stem end and opposite end of the fruit. Standing the fruit on […] -
See articleJeweled Avocado-Chocolate Pudding
Avocado goes incognito in this luscious, creamy vegan pudding that takes all of five minutes to whip up. Pomegranate seeds are the crown jewels topping the rich chocolate dessert. For ease, look for cups of pomegranate arils (seeds) in the produce section of the supermarket. Garnish with orange segments for an added burst of color. -
See articleLasagna Verde
Go green with veggie-filled layers in this creamy vegan lasagna, which is chock-full of hearty, healthy ingredients that will leave you feeling more replenished with each bite. If you can’t find thin asparagus spears, halve thicker spears lengthwise before placing them on top so that they can roast tender.
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