Nothing says summer better than ice cream, and these homemade Ice Cream Sandwiches are the very best! Creamy vanilla ice cream is perfectly nestled between two tender homemade chocolate cookies for that classic flavor we all love. They're surprisingly easy to make and a fun nostalgic option for backyard barbecues, birthday parties, or just because!
When the temperatures rise, nothing quite hits the spot like a freshly unwrapped ice cream sandwich with chocolate sandwich cookies and creamy vanilla filling. They're extra delicious when you've been outside in the sun all day! Most people would never even consider making them from scratch, but it's actually a lot easier that you might think. They're way better than store-bought ice cream sandwiches, so you may never go back!
Why You'll Love This Ice Cream Sandwich Recipe
- Iconic ice cream sandwich look. If you grew up eating grocery store ice cream sandwiches, these homemade chocolate cookies will give you a wave of nostalgia. They have that classic dark brown look and the same chocolaty flavor you know and love - but taste way better! Plus, they're made without any corn syrup, natural flavors, or stabilizers, so you can really control the quality of ingredients.
- Perfect summer treat. Ice cream sandwiches are made to be eaten out of the hand, ideally in the backyard with the sprinklers running and kids laughing and playing. They're so refreshing and taste just like childhood!
- Completely customizable. Instead of classic vanilla, you can use any ice cream flavor you like for the ice cream layer. Dream up unusual combinations or even mix and match 2-3 flavors together. It's so much fun!
Ingredient Notes
To make these delicious Ice Cream Sandwiches, you will need the following ingredients (full measurements in recipe card below):
- vanilla ice cream - use my No Churn Vanilla Ice Cream for a homemade option, your favorite vanilla ice cream from the store, or any ice cream flavor of your choosing.
- all purpose flour
- cocoa powders - use Dutch cocoa powder and double Dutch cocoa powder (also known as black cocoa powder) for that extra dark brown color. You can substitute with more Dutch cocoa if you don't have double Dutch powder.
- baking powder - to give the homemade cookies a little lift.
- salt
- unsalted butter - make sure to use softened butter.
- vegetable oil - this will give the cookies a soft, tender texture, perfect for flexing with the ice cream in the sandwich.
- sugars - you need both brown and white for the best flavor and texture.
- vanilla extract
- eggs - room temperature is best.
Equipment Needed
You will also need measuring cups and spoons, a 9x13 baking pan, an ice cream scoop (optional), parchment paper, a spatula, plastic wrap, a rimmed cookie sheet, medium and large bowls, a whisk, an electric mixer, a sharp knife, and a wire rack.
How to Make the Best Ice Cream Sandwiches
First, prep the ice cream.
Line a 9x13-inch baking pan with parchment paper. Transfer the ice cream into the baking pan and use a spatula to spread it out until smooth and flat (this may take several minutes). Transfer the ice cream into the freezer and freeze for at least 4 hours.
Then, make the cookie layers.
- Combine dry ingredients. In a medium mixing bowl, whisk together the flour, both sifted cocoa powders, baking powder, and salt, until well-combined. Set aside.
- Combine wet ingredients. In a large mixing bowl, using an electric hand mixer, beat together the butter, oil, white sugar and brown sugar until pale and fluffy, about 3 minutes. Add in the eggs and vanilla, then beat again until well-combined and smooth.
- Add dry ingredients to wet. Add in the dry ingredients to the wet batter, then beat again until well-combined.
- Bake. Prepare a nonstick 18x13-inch baking sheet with butter or baking spray and parchment paper. Transfer the batter into the prepared baking sheet. Smooth it out with a spatula. Place into a 350F preheated oven to bake for 11-12 minutes.
- Slice. Remove from the oven, then immediately use a sharp knife to slice down the centre of the cookie. Allow to cool in the pan until fully cooled.
- Invert. When fully cooled, place a parchment lined cooling rack (or the bottom of another baking sheet) on top of the cookie halves and carefully invert them.
Assemble the ice cream sandwiches.
- Assemble. Remove the ice cream brick from the freezer and the pan, then carefully place it onto one of the cookie halves, then place the other cookie half on top.
- Freeze. Lightly cover with plastic wrap, then transfer back into the freezer to harden for at least another 4 hours, or preferably overnight.
- Slice. When hardened, use a sharp knife to slice into 12 bars. Enjoy immediately, or wrap each bar individually with plastic wrap, and place back into the freezer.
Recipe Variations
- Make cookie ice cream sandwiches. Make equal-sized rounds of chewy chocolate chip cookies, then sandwich them together with a scoop of your favorite ice cream flavor. You can also use any of your favorite cookie recipes, so feel free to try any combo you'd like!
- Coat the sides. After assembling the sandwiches, press the sides into mini chocolate chips, chopped peanuts, crushed graham crackers, crushed Oreos, or sprinkles for extra crunch and flavor.
- Mix and match flavors. Instead of using just one type of ice cream, mix 2 to 3 different flavors for a custom flavor combination!
How to Serve
These Ice Cream Sandwiches are delicious served on their own, or served as part of a larger dessert spread with some of my favorite summer desserts including:
- S'mores Bars
- Key Lime Pie
- Strawberry Crumb Bars
- Summer Fruit Salad
- Blueberry Cheesecake
- Rice Krispies Treats
For more recipes, see our 40 Best Summer Desserts.
Recipe Tips and Tricks
- Cool the cookies first. Make sure those cookies cool to room temperature before you start assembling the sandwiches. Hot cookies and cold ice cream are a melty mess.
- Don't rush. It's tempting to speed through the process so you can eat your sandwiches right away, but give yourself plenty of time! The whole process is much easier (and tidier) if you let the ice cream freeze into a block and re-freeze the individual sandwiches before serving.
- Homemade is best. The most delicious ice cream is homemade. If you like that classic ice cream sandwich flavor, make vanilla ice cream with real vanilla beans or try another homemade flavor. Even if you've never made ice cream before, my No Churn Vanilla Ice Cream recipe is super easy!
Storing Instructions
If you don't plan to eat these ice cream sandwiches today, wrap them individually with plastic wrap or parchment paper, then store them in an airtight container in the fridge for 1-2 months.
FAQ
If you want your ice cream sandwiches to look like ones from the store, cut pieces of parchment paper into squares slightly larger than the sandwiches. Place the sandwich in the middle. Tuck the right side over the ice cream sandwich until it covers the top cookie. Press the top and bottom pieces against the sandwich, then lay the extra paper on top of the first fold. Then fold the left side of the paper on top of the cookie, covering the other folds. Tape the paper down for easy serving later.
The classic ice cream sandwich is made by sandwiching vanilla ice cream between two long chocolate wafers. These cookies are soft and tender, allowing them to flex with the ice cream as you bite them. You can make your own chocolate cookies at home following this recipe and turn them into delicious ice cream treats with a tub of your favorite vanilla ce cream!
Unfortunately, that's not clear. Ice cream sandwiches have been available for a long time, as early as 1899! The first ice cream sandwich patent appeared in 1921, but they were already popular decades before that.
More Ice Cream Recipes
- 40 Best Summer Desserts
- No Churn Vanilla Ice Cream
- Strawberry Frozen Yogurt
- Strawberries and Cream Popsicles
- Watermelon Sorbet
- Mango Frozen Yogurt
Tried this recipe?
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Spicy Cumin Lamb Skewers
Spicy Cumin Lamb Skewers are juicy, tender, and succulent. The bold cumin and cayenne marinade mixed with oil, garlic, and soy sauce, adds such an incredible depth of flavour to these lamb skewers, making them savoury, spicy, and so flavourful. My favourite part? Xinjiang lamb skewers are super quick and easy to make, taking just 10 minutes to cook on the grill.
Spicy cumin lamb skewers, also known as yang rou chuan, are a popular Chinese street food originating in northern China, in the Xinjiang region. They sold by street vendors all over China and are traditionally cooked over a charcoal grill or a Chinese barbecue grill. To see how it's done with a Chinese grill, see our Grilled Spicy Cumin Lamb Skewers recipe post.
Why You'll Love These Spicy Cumin Lamb Skewers
- Incredible flavor. Xinjiang lamb skewers are popular for a reason! By using lamb leg or shoulder meat, the skewers stay moist and tender because these parts of the meat has plenty of fat to soak up the marinade. As the skewers cook, the outside caramelizes in the savory seasonings of whole and ground cumin, fresh garlic, and cayenne. On the inside, the quick grilling process locks in the moisture and flavor from the Shaoxing wine and soy sauce. They're meaty, smoky, and spicy, with just a touch of sweetness. So good!
- Great for entertaining. Prep the meat the night before, then grill right before serving. It smells amazing and tastes even better; your guests will be begging for this easy recipe!
- Cook however you'd like. Although it's traditional to prepare these spiced lamb kebabs on a Chinese grill, I've shared tips for cooking them on a gas or charcoal grill, an indoor grill pan, in the oven, or in the air fryer. This means you can enjoy the long after BBQ season ends!
Ingredient Notes
To make these delicious Spicy Cumin Lamb Skewers, you will need the following ingredients (full measurements in recipe card below):
- lamb leg or shoulder - cut into 1 inch cubes.
- vegetable oil
- Chinese cooking wine - also known as Shaoxing wine.
- soy sauce
- garlic
- cumin powder
- cayenne pepper - these skewers are spicy. For a milder taste, add just 1 teaspoon of cayenne powder or even less, depending on your personal preference. If you want them extra spicy, add up to 1 tablespoon.
- cumin seeds - optional. I love cumin seeds on these skewers. They add extra flavour and a nice texture.
- salt
You will also need measuring spoons, skewers, tongs for grilling, and an indoor grill pan (if you are not using an outdoor grill), and a digital meat thermometer.
How to Make the Best Spicy Cumin Lamb Skewers (Three Ways)
- First, marinate the lamb. Add cubed lamb into a ziploc bag and add vegetable oil, cooking wine, soy sauce, minced garlic, cumin powder, cayenne pepper, cumin seeds (optional), and salt. Press the air out of the bag and seal tightly. Press the marinade around the lamb to coat. Place in the fridge to marinate at least 30 minutes or overnight, to infuse all the seasoning and spices into the meat.
- Next, thread the lamb onto skewers. Depending on the size of your skewers, you should be able to thread 6 skewers with 6-7 pieces of lamb on each.
- Finally, it's time to grill. Preheat grill (or grill pan) over medium high heat for 4-5 minutes and lightly brush the grill with remaining vegetable oil. Grill the skewers for 10-15 minutes (rotating every few minutes), or until the internal temperature of the lamb reaches 155 F, as read on a digital meat thermometer (or 160 F for well done). Near the end of grilling, sprinkle some more cumin seeds on top.
- Time to serve! Serve hot with an extra sprinkle of cayenne pepper, if desired.
How to Cook Lamb Skewers in the Oven
To cook spicy cumin lamb skewers in the oven instead, simply place the skewers on a baking tray and bake at 440 F for 15 minutes, rotating the skewers halfway.
How to Cook Lamb Skewers in the Air Fryer
To cook spicy cumin lamb skewers in the air fryer, cook them (unskewered) at 375 F for 15 minutes, shaking the basket halfway. Once done, leave the basket in the air fryer for another 2 minutes, as it will continue to cook with the residual heat.
Recipe Variations
- Make beef skewers instead. Not a fan of lamb? Not a problem. The fatty, meaty flavor of beef is a perfect alternative. Choose a marbled cut, like a leg or shoulder.
- Adjust the heat. Change the heat level to your own preference. You can skip the cayenne pepper, use red pepper flakes instead, or replace it with mild chili powder for the flavor without the heat.
- Tweak the spice mixture. Feel free to add more spices to make this recipe your own, like whole fennel seeds, caraway seeds, garlic powder, or your favorite Chinese spice blend. You can even add some ground Sichuan peppercorns for an interesting mouth-numbing sensation!
How to Serve
These Spicy Lamb Skewers are delicious served on their own, or paired with some complimentary Asian-style side dishes including:
- Vegetarian Fried Rice
- Asian Cold Noodle Salad
- Shanghai Style Vegetarian Steamed Buns
- Chicken Potstickers
- Steamed Rice
- Chinese Garlic Cucumber Salad
- Crispy Bottom Shanghai Pan-Fried Pork Buns
For more recipe ideas, see our 60 Chinese Takeout Recipes at Home.
Recipe Tips and Tricks
- Marinate the lamb. It is crucial to let the lamb marinate for at least 30 minutes to allow the flavours to infuse into the mean and to tenderize the meat, aka making it juicier. If you have the time, I recommend marinating it even longer or overnight for the best results.
- How to make the lamb even more tender. Turn off the heat and remove the the grill from heat a couple minutes earlier, when the internal temperature reaches 150 F (5 degrees lower than the desired level). Let it rest for a few minutes in the pan as the residual heat will continue to cook the skewers. Resting after cooking helps the juices redistribute into the meat. Once the internal temperature reaches 155 F, remove from the pan and serve.
- Use a digital thermometer. A digital meat thermometer is very useful when grilling meat skewers for checking doneness. Simply insert halfway inside the meat to get a quick measurement.
- Make extra. This is a smaller batch recipe that makes 6 skewers. Simply double or triple the recipe to feed a hungry crowd.
Storing and Freezing Instructions
How to Store
Unthread the lamb and store it in an airtight container for up to 3 days in the refrigerator.
How to Reheat
Reheat in the microwave until fully warmed through. You can also reheat in a preheated 325F oven for 10 minutes or air fryer for 5 minutes until warmed through.
How to Freeze
You can freeze both the raw marinated lamb or the cooked lamb. Place in an airtight cotnainer and freeze for up to 2-3 months. If freezing cooked lamb, be sure to unthread the lamb first. When ready to cook or eat, thaw overnight in the fridge before cooking according to recipe instructions or popping into the oven to reheat (if cooked).
FAQ
Yes! Cumin's nutty, earthy flavor pairs wonderfully with lamb meat and is a traditional flavor combination for these Chinese lamb skewers. When seasoning lamb with cumin, I like to add some sort of acidity and sweetness, like Chinese cooking wine, to mellow out the richness of the meat. This balances the savory flavors of the lamb and the cumin to add a necessary balance.
For the best flavor and tender texture, use fatty lamb, like lamb shoulder or leg. Look for a cut that is marbled with fat, which will melt and become tender on the grill. Avoid lean meat, which can overcook and become tough very quickly.
Yes, but this recipe is specifically formulated for grilling little meat cubes, not ground meat. Instead, try substituting ground lamb in this beef kofta recipe and adjusting the spices. Either reduce or eliminate the wine and soy sauce, as they will add too much liquid. You won't get quite the same flavor, but this is the best way to make skewers with ground lamb.
More Grilled Skewer Recipes
- Greek Souvlaki Lamb Skewers
- Chicken Satay Skewers with Peanut Sauce
- Easy Greek Chicken Souvlaki Skewers
- Souvlaki Beef Shish Kebabs
- Teriyaki Chicken Skewers with Pineapple
- Persian Saffron Chicken Kebabs (Joojeh Kabob)
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Gourmet Hot Dogs
Juicy and delicious Gourmet Hot Dogs will take your next backyard BBQ or potluck to a whole new level. Whether you prefer a classic dog, Mexican flavors, or an Asian-inspired option, we have a hot dog toppings combo for you. Can't choose which one to try? Make a hot dog bar and let your guests serve themselves!
It might sound like an oxymoron, but gourmet hot dogs are a real thing! It's all about pairing flavors and ingredients. With the right sausages, buns, and toppings, the humble hot dog can become something quite special. Fancy hot dogs are becoming more and more common (and expensive) these days, but you can save your cash and make your own in the comfort of your own home. This trio of hot dog recipes is perfect for Memorial Day, the 4th of July, Labor Day, and any summer gathering!
Why You'll Love These Gourmet Hot Dogs
- Looks so appetizing. These hot dogs are decorated to the nines with all the best toppings. We eat with our eyes after all, and these hot dogs taste as good as they look!
- Easy to serve a crowd. Hot dogs are a staple at sports arenas and barbecues for a reason. Since they are precooked, they just need to be warmed up, which makes them super quick to make. Grill a bunch, lay out your favorite hot dog toppings and serve!
- Three flavor combinations. Instead of just one perfect hot dog, how about 3 delicious options? Keep it simple with a classic hotdog, spice it up with a Mexican-style dog, or incorporate some Asian flavors. It's fun to try all 3!
- Elevated flavor. With higher-quality ingredients, you can really see why hot dogs are so beloved. You feel the snap of the sausage, the soft bite of the bun, and the mixture of flavors and textures from the toppings. It takes the plain old hot dog and really makes it something special!
Ingredient Notes
To make these delicious Gourmet Hot Dogs, you will need the following ingredients (full measurements in recipe card below):
- weiners - pay a little extra for premium hot dogs from either your local grocery store or butcher.
- hot dog buns - I like to make my own hot dog buns for a really fresh flavor and perfect chew. Feel free to mix and match different options, like brioche, sweet Hawaiian hot dog buns, artisan-style rolls, etc.
Hot Dog Toppings
| Classic hot dog | - onion - sauerkraut - play around with specialty flavors of sauerkraut or make your own. - sliced pickles - use any type you like: classic dill, bread and butter, spicy pickles, etc. - ketchup - mustard |
| Mexican style hot dog | - pico de gallo - make your own Pico de Gallo from scratch or substitute your favorite type of salsa. - cheddar cheese - to melt onto the hot dog for a cheesy bite. - jalapeños - for a less spicy kick, you could substitute this with sautéed bell peppers. - sour cream |
| Asian style hot dog | - fried onions - see how to make fried onions in our Potato Onion Pierogi recipe. - teriyaki sauce - it's worth it to take 10 minutes to make your own Teriyaki Sauce. - mayonnaise - look for Japanese mayo (Kewpie) for the best flavor. - seaweed flakes (furikake) - these add a crunchy, salty flavor that's perfect as a garnish. |
You will also need a grill, tongs, and any serving supplies you need.
How to Make the Best Gourmet Hot Dogs
- Cook the weiners. Grill the hot dogs over medium-high heat until the skin on all sides begins to brown, about 5-7 minutes.
- Toast buns. Toast the hot dog buns for a few minutes on the grill until warm and toasty.
- Assemble. Place the hot dog wieners in the buns and top with desirable toppings. Serve warm.
Recipe Variations
- Use different sausages. Instead of regular hot dogs, try brats, Italian sausage, veggie dogs, or even blends of specialty meats (elk or bison sausage, etc). There are even hot dogs made from brisket, wagyu beef, and other specialty options. You have lots of potential here!
- Change the buns. Make your own tender hot dog buns or mix and match the buns with the recipe. A sweet bun would pair well with the Japanese-style hot dog, while I like an artisan roll for the Mexican one. Pretzel buns are a nice option for the classic dog.
- Add different toppings. There are so many ways to top hot dogs - you're really spoiled for options! Get creative and try something new.
- Make a Seattle dog by brushing cream cheese on the bun and adding grilled onions.
- Try Hawaiian hot dogs by adding bacon, pineapple, red onion, and my spicy mayo or the teriyaki mayo from the Asian-style dogs.
- For a Swiss-style dog, top with Swiss cheese, caramelized onions, sauteed mushrooms, and a little Dijon mustard.
How to Serve
These Gourmet Hot Dogs are delicious served on their own, or paired with some complimentary side dishes. I like pairing each flavor with different sides, including:
- To pair with the Classic Hot Dog: Caesar Salad, Baked Potato Wedges, Grilled Vegetable Skewers, or Classic Potato Salad.
- To pair with the Mexican Hot Dog: Guacamole, Mexican Stuffed Peppers, Air Fryer Mexican Shrimp, or Crispy Refried Bean Tacos.
- To pair with the Asian Hot Dog: Vegan Soba Noodle Salad, Baked Sweet Potato Wedges, Chinese Garlic Cucumber Salad or Vegetarian Fried Rice.
For more recipes, see our 25+ Best BBQ Side Dishes.
Recipe Tips and Tricks
- Focus on quality. Fortunately, hot dogs are pretty affordable, but the price can go up when you focus on higher-quality ingredients. Splurge on the hot dogs themselves. You want really good hot dogs, not the $1-2 packs from the store. The fresh components are generally not very expensive and making these fancy hot dogs at home will still save lots of money compared to buying them from a gourmet hot dog stand!
- Make components from scratch. If you have a little time, try to make your own buns, mayo, teriyaki sauce, pico de gallo, etc. Those homemade elements taste much fresher than the prepackaged stuff from the store and can make a big difference.
- Grill the dogs. Technically, hot dogs can be prepared on the stove, in the oven, in the air fryer, and more, but grilling will give the best texture and bite.
Storing and Freezing Instructions
How to Store
Once assembled, these hot dogs are best served fresh. If you have leftovers, store the cooked hot dogs and any perishable toppings in separate airtight containers in the fridge for 3-4 days.
How to Reheat
After grilling, the hot dogs can dry out a bit. Return some of that moisture by wrapping them with a damp paper towel and microwaving for 45-50 seconds. You can also gently steam them in a skillet on the stove with a splash of water.
FAQ
That answer depends on where you live, as there are major differences across stores. However, I recommend looking for a mixture of beef and pork in a natural casing whenever possible. If you can find locally made hot dogs or weiners, definitely go for those. For a storebought brand, look for Nathan's, Sabrett, Boar's Head uncured beef frankfurters, or a beloved local option near you.
The best tasting hot dogs are grilled, which gives the skin a little bite and a smokiness that pairs well with the toppings. You can definitely prepare them in different ways, but grilling really kicks them up a notch,
There are truly endless options! At gourmet hot dog stands, you'll often find a variety of different, rotating flavors. I prefer to either keep things simple with the classic combo of mustard, ketchup, onion, sauerkraut, and pickle or incorporate a few different flavor profiles. My Mexican-style hot dog has homemade pico de gallo with cheddar cheese, jalapeno, and sour cream, while my Asian-style hot dog has mayo, teriyaki sauce, fried onions, and seaweed flakes. They're both totally different in their own ways, but still delicious! Play around with different flavor profiles, seasonal ingredients, and sauces to make your own custom creations.
More Sandwich Recipes
- Lobster Rolls
- Lemongrass Chicken Banh Mi Sandwich
- Cheeseburger Sliders
- Beef and Bean Burritos
- Chicken Shawarma
- Roasted Broccoli Grilled Cheese Sandwich
Tried this recipe?
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Iced Chai Latte
Sweet, spicy, and ice cold, is there anything more refreshing than an Iced Chai Latte? It's easy to make this boldly flavored iced chai tea latte at home with just a teabag and a little patience - no boxes of concentrate required!
I adore anything chai flavored (hello Chai Cookies!), and I am more likely to have a cup of hot Chai Tea Latte in my hand instead of coffee. Those classic warming spices make you feel so cozy, and the ice-cold version is especially refreshing when it gets hot out. This easy iced tea recipe is quick enough to make every day, or you can save time and just double or triple it and keep a stash of homemade chai concentrate in the fridge.
Why You'll Love This Iced Chai Latte
- Creamy and refreshing. Iced chai has the perfect balance of sweetness, creaminess, and bold spices that make it a popular choice from midwinter to the hottest days of summer. There's nothing quite like it!
- Skip the trip to the coffee shop. Instead of spending a small fortune at coffee shops or on those quart boxes of chai concentrate, make your own iced chai tea latte at home! It only takes about 20 minutes, and you can easily double or quadruple this recipe to have extra on hand any time a chai craving starts calling.
- Control the quality of ingredients. If you have any dietary restrictions, it can be nearly impossible to find coffee drinks that fit your needs. For this recipe, you can use organic tea, your favorite type of milk (or no milk), or any type of sweetener that works for you.
Ingredient Notes
To make this delicious Iced Chai Latte, you will need the following ingredients (full measurements in recipe card below):
- water + ice cubes
- chai teabag - there is a huge range in quality when it comes to pre-bagged tea. If you want a strong, pure chai flavor, it's worth it to pay a couple of extra dollars for a better-quality brand.
- milk - use your milk of choice: dairy or non-dairy.
- sweetener- this is totally optional, and you can use any type of sweetener you'd like. I recommend sugar, maple syrup, or honey.
You will also need measuring cups and spoons, a small saucepan, storage container, and a glass.
How to Make the Best Iced Chai Latte
- Steep. Bring water to a boil in a small saucepan. Remove from heat and add tea bag. Steep for 5 minutes. Then, remove and discard the teabag. Transfer to the fridge to chill for about 5-10 minutes.
- Assemble. Place a few ice cubes into a glass cup. Fill with the chai tea concentrate, then top with milk.
- Sweeten. Stir gently to combine and taste. Add sweetener, if desired.
Recipe Variations
- Add more spices. This recipe relies on bagged chai, but you can certainly steep extra spices to add even more flavor. If you're making a larger batch, throw in a star anise or two, some cinnamon sticks, and a few cardamom pods to make those spices pop.
- Use a flavored sweetener. Instead of sugar or maple syrup, use vanilla simple syrup or cinnamon simple syrup for an extra layer of flavor.
- Try different types of chai. There are so many varieties of chai that it can be a bit overwhelming. Most of us are used to masala chai, which is known for lots of warm spices like cinnamon, clove, cardamom, and black pepper, but that's just the start! Have fun trying cardamom chai, turmeric ginger chai, rooibos chai, and more.
- Make an iced dirty chai latte. Add a shot of espresso or some cold brew coffee for a hit of caffeine to get you through the day.
- Go decaf. If you need to take it easy on the caffeine, look for a decaffeinated brand of chai without black tea.
- Use loose tea. Love loose chai tea? Replace the bag of tea with approximately 2-3 teaspoons of loose tea leaves. Just be sure to strain the mixture with a fine mesh strainer to remove any pieces of black tea or spices.
How to Serve
This Iced Chai Latte is a delicious and refreshing drink to enjoy on its own, or paired with some sweet treats or cookies including:
For more recipes, see our 50 Best Cookie Recipes.
Recipe Tips and Tricks
- Steep as long as you'd like. If you crave the intensity of chai concentrate, feel free to let the tea steep a little longer. Just be sure not to go for too long, as the black tea can add a bitter flavor. For an even stronger flavor, use two bags of tea instead of one.
- Make lots of extra. To keep ready-to-serve iced chai in the fridge, sweeten the chai mixture while it is still warm, let it cool in the fridge, then add the milk. Store it in a pitcher in the fridge, fill a glass with ice, and pour! If you use regular dairy, keep an eye on the expiration date.
- Steep in water only. Sometimes, people like to skip a step and steep the tea in the milk, but it will not work the same way. The water will extract much more flavor, giving you a stronger, bolder chai flavor faster. It's a simple recipe, but it's best to trust the process.
Storing and Freezing Instructions
How to Store
Any leftover chai concentrate should be stored in an airtight container in the fridge for 5-7 days. I like to make extra to keep in a large mason jar or a pitcher for easy pouring.
How to Freeze
If you have any iced chai leftover, pour it into ice cube molds and freeze it. The next time you make an iced chai, use the frozen cubes to keep your drinks from diluting. This makes the very best iced chai latte!
FAQ
The secret is to make your own chai concentrate. That's easier than it sounds! Just steep your favorite chai tea bag in hot water until it has plenty of flavor, then chill in the fridge. Once cold, pour the chai over ice, add a little milk, and stir in your favorite sweetener. That's it!
Yes, most chai tea brands are made with black tea, which contains caffeine. Black tea has about half as much caffeine as coffee, but you can certainly choose a decaf chai tea brand instead.
You can really use any type of chai tea you'd like! For that classic chai flavor, look for spiced chai or masala chai. Feel free to play around with different brands, as some will have much more flavor than others. For the best flavor, skip the bottom shelf option and choose something a little more expensive. Give it a smell, too. If it smells really aromatic and spicy, go for it!
More Cold Drink Recipes
- Homemade Iced Tea
- Matcha Milk Tea
- Iced Latte
- Cold Brew Coffee
- Homemade Lemonade
- Homemade Peach Iced Tea
Tried this recipe?
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Cherry Tomato Salad
This quick and easy Cherry Tomato Salad is light, fresh, and delicious. It is is one of the most intensely flavored side dishes, yet it only requires a few minutes of effort. Sweet cherry tomatoes are tossed with red onion, fresh basil, and feta cheese in a simple homemade vinaigrette that brings out every note of this simple tomato salad Save the recipe to make on repeat all summer long!
I'm always amazed by how much more flavor cherry tomatoes have than regular slicing tomatoes - plus they are even better when they are fresh in season. They're super sweet with a tangy acidity that stands out in salads, pastas, and more. Because of this, they only require a few simple garnishes to really bring them to life.
Why You'll Love This Cherry Tomato Salad
- Simple ingredients. This summery cherry tomato salad recipe only requires a handful of ingredients you can keep on hand to throw it together any time!
- Ready almost instantly. Few side dishes taste this good so quickly. Ripe cherry tomatoes are so flavorful that they require barely anything to make them pop. Just slice them in half, toss them with a few fresh ingredients, add the simple dressing, and serve. Done!
- Colorful summer side dish. The bright red color of the tomatoes is so eye-catching and pops on any table! Fortunately, it tastes even better than it looks. I always get lots of oohs and ahhs about this recipe. Make a double batch- it goes quickly!
- Great for entertaining. Since the salad contains mostly fresh ingredients, it can be placed on a serving table and enjoyed for hours without losing its color and texture. Plus, it's much lighter than many mayo-based salads while still being hearty enough to serve with your favorite Summer Grill Recipes including Balsamic Chicken Kabobs, Ribeye Steak, and more.
Ingredient Notes
To make this delicious Cherry Tomato Salad, you will need the following ingredients (full measurements in recipe card below):
- cherry tomatoes - for the best flavor, only use perfectly ripe tomatoes and slice each one in half so it can soak up the vinaigrette. Grape tomatoes work great, too.
- red onion - thinly sliced to add a savory bite.
- basil leaves - chop fresh basil into bite-sized pieces.
- feta cheese - crumble or cube some feta cheese for the salad.
- extra virgin olive oil - this forms the base of the dressing.
- white wine vinegar - I like to use a mild-tasting vinegar like white or red wine vinegar. Balsamic vinegar is a great way to bring out the tomatoes' sweetness, too.
- lemon juice - freshly squeezed gives the most potent flavor.
- freshly minced garlic - for a savory note.
- Italian seasoning
- ground black pepper
You will also need a measuring cups and spoons, large serving bowl, a small bowl, and serving utensils.
How to Make the Best Cherry Tomato Salad
- Combine. In a large serving dish, combine cherry tomatoes, onion, basil, and feta cheese.
- Make dressing. In a small mixing bowl, add olive oil, vinegar, lemon juice, garlic, Italian seasoning and pepper. Mix well to combine.
- Toss. Add the dressing into the tomato salad. Toss well and serve immediately.
Recipe Variations
- Bake it. I know this is a salad, but roasted cherry tomatoes, onions, feta, and a tangy vinaigrette all taste amazing roasted in the oven and served over fresh pasta in my Baked Feta Pasta! This recipe is a nice way to keep the same flavors but bulk up the meal on those cooler end-of-summer nights.
- Add more veggies and herbs. This marinated tomato salad is easy to tweak with different veggies, herbs, and more. For a deeper layer of flavor, I like to add thinly sliced bell peppers, sun-dried tomatoes, or roasted red peppers. An English cucumber and some green onions add a nice freshness, and fresh parsley is a good alternative to basil.
- Change the cheese. Tiny fresh mozzarella balls are a nice alternative to feta for a twist on my Cherry Tomato Caprese Salad.
- Use larger tomatoes. If you can find some really flavorful heirloom tomatoes, dice or slice them to use instead of cherry tomatoes. They usually won't have quite the same sweetness as cherry tomatoes, but they'll soak up that homemade dressing and taste wonderful!
- Serve as a pasta salad. To stretch the salad for a larger crowd, boil macaroni or penne until al dente, then rinse under cool running water. Add the veggies and feta and toss with a double (or triple) batch of the dressing as needed. Let it rest in the fridge for a few hours to let the flavors come together.
How to Serve
This Cherry Tomato Salad is delicious served on its own as a light lunch, or paired with some of my favorite summer dinners including:
- Pasta Primavera
- Greek Chicken Souvlaki Skewers
- Spanish Tortilla (Tortilla de Patatas)
- Salmon Burgers
- Tater Tot Casserole
- Vegetable Orzo
For more recipes, see our 60+ Summer Dinner Ideas.
Recipe Tips and Tricks
- Quality matters. I recommend taking a trip to the farmer's market instead of buying your tomatoes from the grocery store. You want the freshest, most flavorful cherry tomatoes picked at peak freshness. Look for varieties like Sungold, Sweet Millions, and Lemon Drop, and don't be afraid to incorporate different colors of tomatoes for more visual appeal.
- Marinate for better flavor. You truly do not need to wait to eat this summer salad, but the onions and tomatoes will soak up even more flavor after 30 minutes to an hour. If you can make the salad and let it rest while you prepare the main dish, it'll be absolutely perfect by dinner time.
- Try the plate trick. Instead of individually slicing each tiny tomato, try this trick. Arrange as many tomatoes as you can in an even layer on a dinner plate. Then, cover that plate with another plate (flipping it upside down if needed). Using a sharp serrated knife in one hand and gently holding down the top plate in the other, saw through the space between the two plates to cut through the tomatoes. So easy!
Storing Instructions
This cherry tomato salad should be stored in an airtight container in the fridge for up to 3-4 days.
FAQ
Tomatoes, in general, are great for you, and cherry tomatoes are no exception. Cherry tomatoes are high in vitamin C, which is essential for many functions, as well as lycopene, which can help reduce the likelihood of strokes and even support bone health! Incorporate them into your diet in these cherry tomato recipes, like my baked caprese chicken or baked Mediterranean pasta.
I usually prefer to pair cheeses with fresh tomatoes in one of two ways. Option 1: Something sI usually prefer to pair cheeses with fresh tomatoes in one of two ways. First, choose something salty and briny, like feta or ricotta salata (a dry, crumbly version of ricotta more like feta than standard ricotta). They're both salty enough to bring out the flavor of fresh tomatoes.
Or, consider cool, creamy cheeses, like fresh mozzarella or burrata. Of course, tomatoes and mozzarella cheese is a classic pairing used in everything from margherita pizza to my caprese pasta salad. But if you enjoy fresh mozzarella with tomatoes, do yourself a favor and try my tomato burrata salad. It has all the flavors you love but is extra buttery and creamy, thanks to the burrata's high-fat content. It's exceptional!
Yes! Cherry tomatoes' sweetness and intense flavor make them particularly wonderful in tomato salads. I recommend cutting them in half to make them easier to eat and to allow the tomatoes to soak up the dressing. I like to balance them with a little red onion, fresh herbs, and briny feta, but they're also fantastic on their own tossed in a little homemade vinaigrette.
More Salad Recipes with Cherry Tomatoes
- 40 Best Salad Recipes
- Tomato Burrata Salad
- Tomato and Mozzarella Caprese Salad
- Tomato Cucumber Avocado Salad
- Tortellini Salad
- Mediterranean Couscous Salad
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Icebox Cake
This old-fashioned Icebox Cake is a timeless no bake dessert that sounds retro, but has all the modern flavors you love. Creamy homemade vanilla whipped cream is layered with crunchy, chocolaty Oreo cookies, then frozen and sliced into perfect little slices of cookies and cream perfection your guests will devour in moments. It only requires 4 simple ingredients and takes just 5 minutes to assemble (yes, really!) - making it the ideal frozen dessert to make this summer!
So where does the its name come from? None of us have iceboxes anymore, but these devices are the ancestors of modern electric refrigerators. Blocks of ice used to be stored in wooden lockers which was used it to chill and preserve food - including cold treats to cool down on hot days. This easy icebox cake is an homage to this time with a modern twist (hello Oreo's!).
Why You'll Love This Icebox Cake
- Minimal prep. I don't know any other dessert you can make with 5 minutes of effort, at least not one that tastes this good! All that time goes to making the whipped cream, then layering it with Oreo thins in a loaf pan. It does need to freeze solid for 8 hours, but you can start it the night before or the morning of your party, then pop it in the freezer until you're ready to serve. Done and dusted!
- Extremely easy to customize. With only two basic components to this recipe, you might be surprised by how many ways you can tweak the ingredients to make it your own. Change the cookies, add fresh berries, drizzle in some melted chocolate, use different extracts, etc. But you certainly don't have to do that if you don't want to. This traditional icebox cake gets rave reviews exactly as is!
- Cool and creamy. On a hot summer day when the temperatures are soaring, nothing will cool you down like a slice of ice-cold icebox cake straight from the freezer. The chocolatey flavors in the Oreo icebox cake taste like cookies and cream ice cream in cake form!
- Great make-ahead dessert for entertaining. Ice box cakes are ideal for entertaining as you can make them the day (or week) before, then pull them out when you need them. They're great for a birthday party, backyard BBQ, or any other special occasion in your life!
Ingredient Notes
To make this delicious Icebox Cake, you will need the following ingredients (full measurements in recipe card below):
- heavy cream - use high-fat heavy whipping cream to make homemade whipped cream. Don't try to use half-and-half or whole milk; you need the real deal.
- confectioners' sugar - this powdered sweetener will dissolve into the cream for just enough sweetness.
- vanilla extract - for a touch of vanilla flavor.
- Oreo thins - these skinny Oreos are very thin and crunchy, making them ideal for this classic icebox cake. Feel free to use your favorite brand of crispy, crunchy cookies, like chocolate wafers, digestive biscuits, graham crackers, Biscoff cookies, and more.
You will also need measuring cups and spoons, a loaf pan, plastic wrap, stand mixer with a whisk attachment (or large bowl and electric mixer), spatula, serving platter, and a sharp knife for serving.
How to Make the Best Icebox Cake
- Prep. Prepare a loaf pan by lining all sides of it with plastic wrap. Set aside.
- Make whipped cream. In the bowl of a stand mixer (or in a large mixing bowl), add heavy cream, confectioners' sugar, and vanilla. Beat on high until soft peaks have formed.
- Assemble cake. Dollop a small amount of whipped cream into the bottom of the prepared loaf pan and spread it out into an even layer. Place 8 oreo thins across the whipped cream layer. Add another layer of whipped cream, topped with 8 oreos. Repeat 2 more times (4 total layers). Finish with one more layer of whipped cream on top.
- Freeze. Place into the freezer to harden for 8 hours, or overnight.
- Serve. When ready to serve, turn the loaf pan upside out onto a serving platter to remove it from the loaf pan (it may need to be banged or hit a few times to release it). Remove the plastic wrap from around the cake, then garnish by pressing the crushed Oreos into the top. Slice and enjoy.
Recipe Variations
- Use a different extract. Instead of vanilla, try adding a little almond extract for a nutty flavor or about half as much mint extract for a mint chocolate icebox cake!
- Add some mix-ins. Make your own flavor combination and add lots of texture with fresh berries, chocolate shavings, graham cracker crumbs, Strawberry Jam, Strawberry Compote, or a drizzle of peanut butter.
- Use store-bought whipped topping. Homemade is best, but many people grew up eating icebox cakes made with Cool Whip. Since Cool Whip is non-dairy, this can be an advantage for people who need to avoid dairy products, and some people prefer that extra-sweet, creamy flavor.
- Whip in some cream cheese. Cream cheese makes everything better, doesn't it? Let about 4 ounces (half a box) of cream cheese warm up to room temperature, then whip until fluffy before you drizzle in the heavy cream, powdered sugar, and vanilla. The extra tanginess balances the sweetness of the Oreo cookies really well and makes this easy dessert taste like an Oreo cheesecake!
How to Serve
This Icebox Cake is delicious served on its own on a hot day, or paired with some of other summer desserts including:
- Fresh Fruit Tart
- Strawberry Shortcake
- Rhubarb Crisp
- Funnel Cake
- Strawberry Crumb Bars
- Summer Fruit Salad
For more recipe ideas, see our 40 Best Summer Desserts.
Recipe Tips and Tricks
- Watch for soft peaks. Regular whipped cream is made by whipping the cream until it has stiff peaks that stand up straight even after you remove the whisk. This delicious dessert requires soft peaks, which curl down instead. This is a smoother, creamier texture ideal for this no bake cake.
- Choose thin, crunchy cookies. If you aren't a fan of Oreo cookies, you can absolutely use something else but focus on cookies that are thin and crispy, like Biscoff cookies, graham crackers, etc. These cookies will absorb some of the moisture from the whipped cream and end up having a cake-like texture. It may be tempting to use classic chocolate chip cookies or other chewy cookies, but they are too thick and become very hard and chewy after freezing.
- Don't skimp on the plastic wrap. If you do not properly line your loaf pan, you'll have quite a tough time removing this no bake icebox cake from the pan. You could dip the loaf pan into warm water to soften it up, but this can cause the outside of the cake to look messy, and it's easy to accidentally thaw it too much. Lining the pan well the first time will save you quite a hassle.
Storing Instructions
For best results, this ice box cake should be wrapped in several layers of plastic wrap and stored in the freezer. This will make it easy to remove from the pan and slice. It should be served frozen and sliced like a loaf.
FAQ
Icebox cakes are creamy no bake desserts made by layering whipped cream with a layer of chocolate wafer cookies or graham crackers, then freezing the cookie-cream mixture in a loaf pan until solid. They were initially stored in iceboxes, the precursor to modern refrigerators that rose to popularity in the 1920s and 30s. These wooden lockers were filled with ice, which allowed people to have cold and frozen foods on hand for the first time. Recipes for icebox cakes were distributed on the backs of cookie boxes, and the rest is history. They quickly became a popular summertime tradition that persists even today over 100 years later!
Like homemade ice cream and other creamy treats, most icebox cake recipes should be consumed within about a month of being frozen. After that, it can become frostburned and start to taste like the freezer. To minimize this, wrap it very well in plastic wrap first.
Not exactly. They definitely fit under the same umbrella of frozen creamy desserts, but icebox cakes are made from layers of cookies and whipped cream that are frozen and then sliced like cake. There is no ice cream involved - just frozen whipped cream. Ice cream cakes are usually made from ice cream as well as baked cakes, chocolate ganache, and other fillings or frostings.
More Frozen Dessert Recipes
- Strawberries and Cream Popsicles
- No Churn Vanilla Ice Cream
- Mango Frozen Yogurt
- Watermelon Sorbet
- Strawberry Frozen Yogurt
- Strawberry Sorbet
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Grilled Vegetable Skewers
Grilled Vegetable Skewers are tender, delicious, and flavorful. Grilling is the best way to serve your summer vegetables, and these veggie skewers couldn't be any easier to make. Load up on fresh veggies, thread them onto skewers, brush with a very simple marinade, then grill. They're a great addition to your favorite burgers and kebabs or serve them over salads and fresh pasta for a simple vegetarian summer meal.
If you're already preheating the grill for your entree, prepare the rest of the meal at the same time! These veggie kabobs can be made with any assortment of seasonal produce, although I'm partial to summer squash, bell peppers, onion, and mushrooms. As they caramelize and cook down, the veggies will take on a bolder, slightly sweet flavor with a hint of smoke from the fire. So good! They're hands-down the easiest and tastiest summer side dish for your BBQs, potlucks, and more.
Why You'll Love These Grilled Vegetable Skewers
- Easy to prep ahead. After slicing the veggies and preparing the skewers, brush them in the vegetable marinade then pop them in the fridge. Grab them the next day to throw on the grill. Since they're on wooden skewers, they're easy to serve right off a tray. Great for entertaining!
- Summer favorite. Make the most of the season by loading up on fresh squash, peppers, and more. This is a great way to use all the different vegetables from your garden or your haul from the farmer's market. It's a summer classic!
- Versatile side dish. There are so many ways to make this easy side dish your own! Try different vegetables, use your favorite seasoning, and use whichever type of grill or grill pan you have. They turn out great every time!
Ingredient Notes
To make these delicious Grilled Vegetable Skewers, you will need the following ingredients (full measurements in recipe card below):
- fresh vegetables - use a mixture of fresh zucchini, red and yellow bell peppers, red onions, and white button mushrooms.
- olive oil - to caramelize the outside of the veggies and keep the seasonings in place.
- seasonings - season the marinade with freshly minced garlic, Italian seasoning, kosher salt, and ground black pepper. It's super simple, but so flavorful!
- fresh parsley - for garnish and a fresh herby flavor.
You will also need measuring spoons, metal or bamboo skewers, a small bowl, a basting brush, and an outdoor grill or indoor grill pan.
How to Make the Best Grilled Vegetable Skewers
- Thread skewers. Prepare the skewers by threading the vegetables onto each skewer, alternating them by color and texture.
- Add seasoning. In a small mixing bowl, combine olive oil, garlic, Italian seasoning, salt, and pepper. Stir to combine. Brush half of the mixture evenly over the vegetable skewers.
- Preheat. Preheat grill over medium-high heat to 450F (or preheat grill pan until sizzling hot), about 5 minutes.
- Grill. Place the skewers evenly spaced apart on the grill and grill until nicely charred and tender, about 5-7 minutes per side. Brush the skewers with the remaining olive oil mixture halfway through cooking.
- Serve. Serve immediately with chopped parsley sprinkled on top, if desired.
Recipe Variations
- Drizzle with balsamic vinegar. Balsamic has a sweet, earthy flavor that becomes really thick and gorgeous after roasting or grilling. Add a little balsamic vinegar to the marinade, or drizzle the freshly grilled skewers with balsamic glaze just before serving. A little homemade basil pesto would taste like heaven, too!
- Change the veggies. In general, it's best to use quick-cooking veggies that will cook at approximately the same time. If you decide to add veggies that take a little longer to cook (potatoes, sweet potatoes, Brussel sprouts), cut them into slightly smaller bites so they cook in the same amount of time.
- Adjust the spices. I'm all about the simple garlic and herb flavors here, but make these grilled veggie skewers your own! Change the spices, use your favorite spice blend, etc.
How to Serve
These Vegetable Skewers are delicious served on its own, but even better paired with other proteins and/or sides. Some of my favorite recipes to pair with these grilled veggies are:
- Greek Chicken Souvlaki Skewers
- Classic Juicy Hamburgers
- Stovetop Mac and Cheese with White Cheddar
- Honey Garlic Shrimp Skewers
- Creamy Chicken Pesto Pasta
- Cheeseburger Sliders
- Souvlaki Beef Shish Kebabs
For more recipes, see our Easy Summer Grilling Recipes.
Recipe Tips and Tricks
- Use metal skewers. If you love to make kabobs and skewers all summer long, invest in a set of metal skewers. The metal will help them cook more quickly on the inside, and you can wash and reuse them for years to come.
- Soak the wooden skewers. To minimize sticking (and burning), soak any type of wood skewers for at least 30 minutes. For extra flavor, soak them in beer, wine, or another flavorful liquid.
- Make extras. Even if you're serving these skewers with grilled meats tonight, the leftover grilled veggies would be great to add to salads, sandwiches, pasta salad, and more. Do yourself a favorite and make a double batch!
Storing and Freezing Instructions
How to Store
Store any leftover grilled vegetables in an airtight container in the fridge for 3-4 days. I recommend unthreading them before storing.
How to Reheat
You can either pop them back on the grill for a few minutes, zap them in the microwave, or bake them in an air fryer or oven at 350 F until warmed through.
FAQ
There are so many options! I use zucchini, bell peppers, red onions, and mushrooms, but you can also add grape or cherry tomatoes, baby potatoes, sweet potatoes, small rounds of fresh corn on the cob, yellow squash, Brussels sprouts, and any of your favorite vegetables. I recommend using vegetables that cook quickly and cutting them into similar sizes so they cook evenly.
Not long. Preheat the grill to 450 F, then grill for 5-7 minutes per side until they're slightly charred and tender.
I recommend keeping it simple. You need a little fat to help with the caramelization process and your favorite seasonings to flavor the chopped vegetables. I like to make a simple marinade with olive oil, fresh garlic cloves, salt, pepper, and a little Italian seasoning. You can also add lemon juice or zest, a little vinegar, and your favorite fresh herbs.
More Vegetable Recipes
- 40 Best Vegetable Sides
- Mediterranean Roasted Vegetables
- Sautéed Spinach
- Roasted Asparagus and Mushrooms
- Baked Zucchini Fries
- Vegetable Orzo
Tried this recipe?
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Classic Juicy Hamburgers
Better than the steakhouse, these Classic Juicy Hamburgers are perfectly seasoned, tender and juicy, and so flavorful and delicious - literally the best burgers ever! With just 10 minutes of prep, you can enjoy restaurant style burgers at home today. Plus, you can make homemade burgers over the grill, on the stove in a cast-iron skillet, or in the oven.
Why You'll Love These Classic Juicy Hamburgers
- Super flavorful burger patties. The key to this classic burger recipe is to load the beef patties up with flavor. We're not skimping here. The meat mixture has panko breadcrumbs, cheddar cheese, pickle juice, Worcestershire sauce, parsley, garlic powder, and salt and pepper. That seems like a lot but when the meat tastes this good, the rest of the toppings are just a garnish!
- Classic burger flavor. There are plenty of great burger recipes out there, like my Mediterranean Turkey Burgers or these flavor-packed Salmon Burgers, but there's nothing like a juicy burger straight from the grill! This simple burger recipe has an iconic flavor we all know and love. Just serve it in some Homemade Hamburger Buns and your favorite toppings!
- Great for entertaining. Hosting a BBQ or party? Double or triple this recipe for the best homemade hamburgers! It only takes 10 minutes to make the burger patties, and each pound of beef will give you 4 quarter-pound burgers. Make as many as you need!
Ingredient Notes
To make these delicious and juicy Classic Hamburgers, you will need the following ingredients (full measurements in recipe card below):
- ground beef - I used lean ground beef but you can use any kind. You can also substitute with other types of ground meat.
- Panko breadcrumbs
- cheddar cheese - you can replace this with another kind of cheese including Parmesan, asiago cheese, Monteray Jack, etc.
- parsley - feel free to use other herbs such as dill or thyme.
- pickle juice - You can use cold water instead. I often use pickle juice in my burger patties because they make the burger juicier and adds so much flavour. Pickle juice contains water, vinegar, sugar, mustard seeds, dill and a variety of spices.
- garlic powder
- Worcestershire sauce - this is optional but adds great flavor.
- salt and pepper
- vegetable oil or cooking spray oil - for grilling.
- hamburger buns - make your own easy homemade hamburger buns in under 3 hours with only 15 minutes of actual prep work. They are soft, fluffy, and airy.
- toppings - We opted for classics like mayonnaise, lettuce, tomato, red onions, pickles, and ketchup. These are my favourite toppings, but they are all completely optional. Feel free to top these burgers with whatever toppings that you like.
You will also need measuring cups and spoons, an indoor grill pan (if you are not using an outdoor grill), a turner spatula to flip the hamburgers over, and a meat thermometer.
How to Make Classic Juicy Hamburgers
- Make the patties: In a large mixing bowl, add ground beef, breadcrumbs, cheddar cheese, parsley, pickle juice, garlic powder, Worcestershire sauce (optional), and salt and pepper. Stir well to combine. Shape the ground beef mixture into a firm ball. Cover the bowl with cling wrap and refrigerate for at least 1 hour or overnight.
- Shape the patties: Transfer the ground beef mixture onto a large piece of parchment paper. Flatten the ground beef with your hands into a square that is ½-inch thick (approximately an 8x8-inch square). Use a 4-inch wide circular mold (or the rim of a round bowl) to cut out 4 hamburger patties.
- Cook the hamburger patties: You can cook these patties on the grill, on the stove top, or in the oven.
- To grill: Brush oil over the grill pan and heat over medium-high heat for 3 minutes until the oil starts to sizzle and shimmer. Place patties spaced apart on the grill and cook for 5 minutes on each side until the internal temperature for the patties reaches 160 F.
- To cook on the stove: Heat oil in a cast-iron skillet over medium-high heat for 3 minutes until sizzling hot. Place patties on the skillet and cook for 3-5 minutes until nicely seared and starting to brown up the sides. Flip the patties over and cook for another 3-5 minutes, until the internal temperature for the patties reaches 160 F.
- To cook in the oven: To bake or air fry, cook for 15-17 minutes at 425 F or until they reach 160 F internally.
- Assemble the hamburgers: Toast the buns on the grill, if desired. On each hamburger bun, spread mayonnaise onto the bottom half. Top with a piece of lettuce and a grilled hamburger patty. Top the patty with sliced tomato, onions and pickles. Add ketchup on top and place the top half of the bun on top.
Recipe Variations
- Change the protein. I used lean beef, which is lower in fat. For an even juicier burger, use a cut with a higher fat content, like 80/20, or add some ground chuck. For a leaner burger, replace the ground beef with ground turkey.
- Try a different cooking method. Although I prefer grilling my burgers, you can also make them in a cast iron skillet on the stove, bake them in the oven, or prepare them in the air fryer. To bake or air fry, cook for 15-17 minutes at 425 F or until they reach 160 F internally.
- Change up the toppings. There are lots of different ways to top these burger patties, so the sky's the limit. Pair them with blue cheese and roasted mushrooms and onions for a hearty, earthy flavor, or add a country twist with fried onions, BBQ sauce, cheddar cheese, and bacon.
- Make it dairy-free. If you can't tolerate dairy, feel free to skip the cheddar cheese in the burger patty or try a non-dairy cheese.
How to Serve
These Juicy Hamburgers are delicious served on its own, or paired with some classic burger sides including:
- Baked Potato Wedges
- Arugula Salad
- Sweet Potato Tater Tots
- Spicy Mac and Cheese
- Baked Potato
- Crispy Air Fryer French Fries
- Italian Pasta Salad
For more recipes, see our 25+ Best BBQ Side Dishes.
Recipe Tips and Tricks
- How to tell if the burger is cooked. A digital meat thermometer is very useful when grilling meat for checking doneness. Simply insert halfway inside the meat to get a quick measurement.
- Make your own artisan hamburger buns. You can make your own easy homemade hamburger buns in under 3 hours with only 15 minutes of actual prep work. These buns are soft, fluffy, and so airy. Totally worth the extra effort.
Storing and Freezing Instructions
How to Store
Store leftover cooked patties in an airtight container for up to 3 days. You can store the uncooked patties for up to 2 days from the date you purchased the ground beef.
How to Reheat
Reheat leftover hamburger patties on the grill, stove over medium heat, or in a 350F preheated oven or air fryer. Heat until the internal temperature hits 165ºF as read on a meat thermometer.
How to Freeze
You can freeze both cooked and uncooked hamburger patties for up to 3 months. Place them on a parchment lined baking tray and place in the freezer for an hour. Then, stack them up and layer small squares of parchment paper in between them. Store in an airtight ziploc bag and place back in the freezer.
To use them, defrost overnight in the refrigerator. For the cooked patties, simply reheat once thawed. For the uncooked patties, cook according to recipe instructions once thawed.
FAQ
There's nothing quite like a classic beef burger! Keep this diner staple simple with a well-seasoned hamburger patty, toasted bun, then a little mayo, iceberg lettuce, tomato, red onion, pickles, and ketchup. Many people like to add a slice of cheese (usually cheddar or American cheese), but this is optional. Feel free to add a little burger sauce to make them extra special!
Not long! The cooking time depends on your cooking method, but burgers are generally done in 10 minutes or less. On a gas or charcoal grill, it will take about 5 minutes per side. In a cast iron skillet, it will take 3-5 minutes per side. When done, an instant-read thermometer inserted into the center of the patty should read 160 degrees F.
There are lots of different opinions on this, but after making more than my fair share of homemade burgers, I have some thoughts to share. First, you should add some sort of bread crumbs to absorb the moisture from the meat as it cooks. I like to use panko breadcrumbs, which have a very light flavor that lets the meat shine. For flavor, I like to add shredded cheddar cheese, pickle juice (yes, really!), Worcestershire sauce, parsley, garlic powder, and simple salt and black pepper. The pickle brine will tenderize the meat and add a tanginess that balances the flavor of the beef. It's a simple combination that results in the most deliciously juicy grilled burgers every time!
More Burger Recipes
- 15 Best Burger Recipes
- Quarter Pound Burgers
- Thai Turkey Burgers
- Black Bean Burgers
- Salmon Burgers
- Spinach and Feta Turkey Burgers
Tried this recipe?
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Mediterranean Bowl
This Mediterranean Bowl is healthy, nourishing, and delicious. It's made with fluffy quinoa, creamy hummus, crispy chickpeas, and fresh veggies which means that it's loaded with plant-based protein and fiber to keep you full for hours. This grain bowl is one of my favorite recipes for summer lunches and tastes like you splurged on takeout every time!
These veggie packed Mediterranean bowls are basically Buddha Bowls, but with a Mediterranean twist for summer. I'm always drawn to Mediterranean food when the weather gets warmer, like this Chickpea Greek Salad, Mediterranean Flatbread, and Stuffed Eggplant. Mediterranean food is light and vibrant, and these veggie-packed quinoa bowls are no exception. They have all the Mediterranean flavors you love - fresh vegetables, herbs, olives, and briny feta. Add some quinoa and chickpeas and you will feel full for hours. It's the perfect, no-microwave-needed option for those busy summer days.
Why You'll Love This Mediterranean Bowl
- Perfect for meal prep. After cooking the quinoa, roasting the chickpeas, and preparing the veggies, the last step is to assemble your bowls and serve. Make the quinoa and roasted chickpeas the day before to make your prep session even easier!
- Easy vegetarian meal. This isn't a light summer salad - this is a full meal in a bowl! Plus, the only animal-based product in this whole recipe is the feta, so it's a fantastic option for vegetarians. For a vegan option, skip the cheese or use a dairy-free alternative. Easy!
- Adapt to your favorite flavors. There are lots of little ways to make this Mediterranean bowl recipe your own, like using a flavored hummus, adding more herbs, sprinkling some pine nuts, and using different fresh veggies from the market. Make it your own!
Ingredient Notes
To make this delicious Mediterranean Bowl, you will need the following ingredients (full measurements in recipe card below):
- cooked quinoa - make a batch of quinoa and allow it to cool. You can also use leftover quinoa straight from the fridge.
- chickpeas - if you have time, take the chickpeas to another level by roasting them! My crispy Roasted Chickpeas add a wonderful crunch. You can also use drained and rinsed chickpeas from a can.
- vegetables - use the freshest summer veggies like cherry tomatoes, bell peppers, English cucumber, and red onion.
- kalamata olives - these add a briny, salty flavor that works wonderfully with the fresh veggies.
- hummus - use either homemade hummus, like my Classic Hummus or Roasted Red Pepper Hummus, or grab your favorite brand from the store.
- feta cheese - adds a creamy, salty note.
- parsley - added for a fresh, herby note.
- extra virgin olive oil - optional, for serving.
- white sesame seeds - optional, for serving.
You will also need measuring cups, 2 large serving bowls, and a spoon.
How to Make the Best Mediterranean Bowl
- Assemble. In 2 large serving bowls, add equal portions of quinoa, chickpeas, tomatoes, bell pepper, cucumber, onion, olives, hummus, and feta.
- Serve. Sprinkle parsley on top of the bowl. You can also drizzle a little bit of olive oil and a sprinkle of white sesame seeds on the hummus, if desired. Serve immediately.
Recipe Variations
- Add more protein. If you're a meat eater, feel free to add some Chicken Souvlaki or a few Greek Meatballs. My Homemade Falafel would be great for a plant-based option!
- Use rice instead. Brown rice is a great alternative to quinoa, although it won't add quite as much protein. But it's cheaper and rice bowls will fill you up just as well!
- Add extra crunch. The Roasted Chickpeas add lots of crunch, but you can also crumble some pita chips on top right before serving. If meal prepping, package them on the side to keep them from softening.
- Squeeze some lemon juice on top. For an extra pop of freshness, squeeze a lemon wedge on top right before serving.
- Add some greens. This Mediterranean grain bowl is loaded with veggies but doesn't contain greens. Feel free to add a handful of arugula, baby kale, spring greens, or your favorite leafy greens if you'd like.
- Change the veggies. For a little extra sweetness, add a few sun-dried tomatoes or roasted red peppers.
- Drizzle tzatziki sauce. For a cooling, creamy flavor, drizzle a little homemade Tzatziki dressing over the bowl.
How to Serve
These Mediterranean Bowls are delicious and very filling served on its own. You can also pair them with some appetizer or sides including:
- Homemade Pita Bread
- Mediterranean Roasted Vegetables
- Roasted Red Pepper and Tomato Soup
- Greek Salmon
- Ground Beef Stuffed Peppers
- Persian Lentil Soup
For more recipes, see our 60 Best Mediterranean Diet Recipes.
Recipe Tips and Tricks
- Make your own hummus. Homemade hummus truly is the best, and you'll be surprised at just how much more flavor you can get compared to store-bought hummus. Plus, then you'll have extra hummus on hand for a Vegan Hummus Wrap or Hummus Flatbreads, noshing on veggies, and anything else you'd like!
- Plan ahead for meal prep. All of the ingredients in this recipe store well for meal prep, but it's helpful to understand a few logistics. First, this bowl can either be served warm or cold. Cold is easiest as you can eat it straight from the fridge. Warm is a little more complicated, as you'd only really want to heat the quinoa and possibly the canned garbanzo beans (if you skip the roasted chickpeas). Store those on the side to pop in the microwave, then add the cold veggies, olives, cheese, etc. right on top and serve.
- Change out the veggies. If you get tired of eating raw veggies, replace them with Mediterranean roasted veggies! They're loaded with summery flavors and a little heartier, perfect for when you need something a little more substantial.
Storing and Freezing Instructions
How to Store
The leftovers can be stored in airtight containers in the fridge for 3-4 days. If you are making these Mediterranean bowls for meal prep, it can help to store the quinoa in separate containers to reheat it without softening the raw veggies or melting the cheese.
How to Reheat
These grain bowls can be eaten cold like a salad, or you can reheat the quinoa and chickpeas in the microwave for a few minutes, then top them with the raw ingredients and other toppings.
FAQ
There are many ways to customize your Mediterranean bowl, but I like to start with a few basics. First, choose your grain. I recommend using quinoa for its fiber, healthy fats, and plant-based protein. Next, choose your beans. I like to add roasted chickpeas for extra crunch, but you can also use canned chickpeas. Then, choose your veggies. I like to use the same Mediterranean flavors I use in Greek salads, like cucumbers, tomatoes, bell peppers, red onion, olives, and feta cheese. Top it off with any sauces and garnishes, like homemade hummus, a drizzle of olive oil, and a sprinkle of white sesame seeds to bring it all together.
This Mediterranean quinoa bowl recipe can be eaten either hot or cold. The flavors really come out when you warm up the quinoa, but all of the other ingredients are served cold like a salad. In fact, you can easily add a handful of leafy greens and serve it as a Mediterranean quinoa salad!
The quinoa makes this recipe more like a grain bowl, but you can either replace it with rice or a different grain or skip it entirely. If you skip it, you might find it more satisfying to add a bunch of greens and serve it as a salad instead.
More Quinoa Recipes
- How to Cook Quinoa
- Vegetarian Stuffed Peppers
- Quinoa Spinach Power Salad with Lemon Vinaigrette
- Southwest Quinoa Salad
- Creamy Chicken, Broccoli and Quinoa Casserole
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Roasted Chickpeas
Crispy Roasted Chickpeas are delicious, flavorful, and easy to make. This vegan snack is super versatile and also makes an amazing crunchy topping for salads, grain bowls, and more. They genuinely could not be easier to make: rinse the canned beans, toss with spices, and roast until golden brown and crispy. We keep a jar in the pantry at all times!
With so many allergens and dietary restrictions, it can be hard to find snacks that work for everyone. This roasted chickpeas recipe is simple but surprisingly compatible with a variety of dietary needs. Chickpeas are naturally vegetarian and vegan, and they're also high in protein and fiber. This recipe also contains no gluten, dairy, sugar, or preservatives (other than salt). They're even plastic-free! Healthy doesn't mean boring, though. The crispy, crunchy texture, smoky and savory spices, and slightly nutty flavor make these toasted chickpeas delicious enough to munch on by the handful!
Why You'll Love These Roasted Chickpeas
- Perfect healthy snack. Sometimes, I get a serious craving for potato chips with their salty flavor and crispy texture. These crispy chickpeas scratch that same itch, but with extra fiber and protein and without the frying! It feels like you're being decadent and indulgent, but you really aren't. They're perfect!
- Way cheaper than store-bought snacks. Have you noticed the cost of healthy snacks at the store lately? Even a box of crackers has shot up to $5-6! No, thanks. Canned chickpeas are still just $1-2, and most of us already have oil and spices on hand.
- Easy to customize. The flavors included in the recipe card are my favorite way to season these crunchy chickpeas, but they're just a recommendation. You can follow the same steps with your favorite seasoning blend or spice mixes to make them your own. They can be sweet, savory, spicy, or anything you'd like!
Ingredient Notes
To make these delicious Roasted Chickpeas, you will need the following ingredients (full measurements in recipe card below):
- chickpeas - drain off the liquid from one can of chickpeas and rinse them well. Let them dry on a clean kitchen towel for a bit to remove as much of the excess moisture as possible.
- oil - use a neutral cooking oil that can tolerate high temperatures. Avocado oil or extra virgin olive oil both work well.
- spices - for a smoky, savory flavor, use smoked paprika, garlic powder, ground cumin, sea salt, and black pepper to taste.
You will also need measuring spoons, a colander, a large baking tray, parchment paper, a paper towel, a large mixing bowl, and a storage jar.
How to Make the Best Roasted Chickpeas
- Drain and rinse. Drain the canned chickpeas in a colander and rinse under running water. Use a paper towel to pat completely dry.
Recipe Variations
- Spicy roasted chickpeas. Add some chili powder, a dash of cayenne, or a squirt of sriracha.
- Use Indian spices. Toss the chickpeas in your favorite curry powder or garam masala.
- Classic salt and pepper. Prefer simple snacks? Skip the spices and use salt and black pepper.
- Add some sweetness. Toss the chickpeas with cinnamon and a drizzle of maple syrup for sweetness.
- Go Mediterranean. Add dried herbs like Oregano and dill, a squeeze of lemon juice or red wine vinegar, and grate some fresh Parmesan cheese for an extra layer of crunch.
How to Serve
These Roasted Chickpeas are delicious as a snack served on its own and eaten by the handfuls, or added as a topping to salads, grain bowls, and more. Some popular options are:
They are also great served as part of a larger snack platter with:
For more recipe ideas, see our 50 Best Healthy Snacks.
Recipe Tips and Tricks
- Dry chickpeas thoroughly. If you want your chickpeas to have lots of flavor, they need to be as dry as possible. Otherwise, the water will resist the oil and spices. This is the one part of the recipe that's a little fussy, but it's worth it to really pat those chickpeas dry!
- Don't crowd the pan. Like roasting vegetables, the chickpeas need space to toast and pop on the baking dish. If you want to double this batch, I recommend using no more than two cans of chickpeas per half-sheet tray, but ideally, one can per tray.
- Preheat the oven. The crispy crunch comes from shocking the room-temperature chickpeas with the heat of the oven. If you add the beans to a cold oven, you won't get the same crunchy texture.
- Substitute in salads. Use roasted chickpeas in any recipe that calls for regular chickpeas such as: Kale Chickpea Salad, Mediterranean Chickpea Salad, or Chopped Asparagus Salad.
Storing and Freezing Instructions
How to Store
Once roasted, your crispy garbanzo beans can be stored in an airtight container at room temperature for 5-7 days. After that, they'll start to lose their crunch a bit.
How to Reheat
You do not need to reheat your roasted chickpeas, but warming them up brings out their flavor and can make your salads and sandwiches even more enjoyable. The easiest method is to sautee them in a hot skillet for just a few minutes until they are warm to the touch.
FAQ
Some recipes call for this step, but after trying it both ways, I don't see the fuss. Those chickpea skins soak up the flavor and become so crispy that they shatter in your mouth. That's not a bad thing, if you ask me. The only con is that the skin can make the chickpeas a little less crunchy, so keep that in mind. When you dry the chickpeas with a clean kitchen towel, give them a little rub to gently coax a few extra skins off, and you'll get the best of both worlds - easy, crispy, crunchy, and delicious.
Yep! The air fryer is a great way to roast chickpeas and get maximum crispiness. Preheat the air fryer for at least 5 minutes first, and check on them several times during the cooking process to make sure they don't burn. I find it easiest to make air fryer chickpeas in a basket-style air fryer because you can toss the chickpeas to get that perfect crispy exterior. Start checking them around 10-15 minutes; they won't need quite as long as oven-roasted chickpeas.
No. The roasting process dries out the chickpeas, similar to making bread crumbs. If properly baked until dry and crispy, they can be stored in a mason jar in the pantry for 5-7 days.
More Chickpea Recipes
- Classic Hummus
- Falafel
- Vegetable Curry
- Chickpea Tacos
- Kale Chickpea Salad
- Curried Chickpea Stuffed Acorn Squash
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
What Recipes to Cook in July
Are you wondering what to cook in July? Browse our collection of 50 best July recipes to cook for breakfast, lunch, dinner, and dessert!
It's July which means we are full swing into summer! Our new roundup of fresh seasonal recipes to make throughout this month includes lots of grilling recipes, fresh salads, and light meals to showcase all the colorful and bold flavors of summer. Our curated list of the 50 best recipes to cook in July uses seasonal summer produce in a variety of delicious breakfast and brunch recipes, simple lunch recipes such as salads and sandwiches, light but filling dinners, fresh appetizers and snacks, and fruity and frozen desserts. Let's dive in!
What is in Season in July
There are so many fruits and vegetables in season during the summer. Some of the most popular summer produce that you can find fresh in your local grocery store or farmer's markets in the month of July include (click the links below for a list of recipes that we have using that ingredient):
Holidays in July
The big holiday this month in Canada is Canada Day on July 1st. In the United States, the big holiday is the Fourth of July, which is all about summer recipes and red, white, and blue food. Check out our favorite recipes to make to celebrate the occasion: 40 Best 4th of July Recipes.
Breakfast Recipes to Cook in July
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- Berry Smoothie Bowl. This Berry Smoothie Bowl is the best way to start the day. It's quick and easy to make, healthy, and packed with nutrients. Customize it with toppings!
- Caprese Frittata. Caprese Frittata is light and fluffy, laced with fresh basil and topped with melted mozzarella cheese and blistered balsamic tomatoes. Ready in 10 minutes!
- Chilaquiles Verdes. Chilaquiles Verdes feature crispy baked tortilla chips smothered in a homemade sauce loaded with salsa verde and features classic Mexican toppings.
- Blueberry Scones. Glazed lemon blueberry scones are total breakfast goals. Blueberries and lemon partner together in a light, tender and flakey scone, drizzled with a sweet lemon glaze that is nothing short of impressive.
- Shakshuka. Shakshuka is a quick and easy, one-pan Middle Eastern classic with a savory saucy tomato-vegetable base and perfectly poached eggs on top.
- Mango Yogurt Smoothie. Healthy mango yogurt smoothie is refreshing, delicious, and healthy. Loaded with tropical mangos and low-fat yogurt, it's the perfect breakfast on the go.
- Triple Berry French Toast. Triple berry french toast with warm slices of bread, creamy egg mixture, an overload of berries, and drizzled maple syrup on top.
- Tex Mex Egg Muffins. Tex Mex egg muffins are a delicious, filling, and healthy breakfast or snack. They are light and fluffy, perfect for meal prep, and freezer-friendly.
Lunch Recipes to Make in July
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- Stuffed Tomatoes. Stuffed Tomatoes are a simple vegetarian meal made with fresh tomatoes stuffed with a comforting mixture of beans and rice, and baked to perfection.
- Caprese Sandwich. This vegetarian Caprese Sandwich is packed with layers of fresh tomatoes, mozzarella, greens, and a balsamic basil pesto sauce in between ciabatta buns.
- Italian Pasta Salad. Italian pasta salad is delicious, wholesome, and easy to make. Make it up to three days ahead for your summer picnics and cookouts. You can't get more classic than Italian Salad for lunch.
- Fish Tacos. Flavourful, easy fish tacos with lime crema is made with seasoned white fish, cabbage slaw, and lime sauce. It takes less than 25 minutes to prep and serve.
- Vietnamese Noodle Bowl with Chicken. Vietnamese noodle bowl with lemongrass chicken, fresh vegetables and herbs, tossed in a homemade Vietnamese sauce is healthy, delicious, light, and filling.
- Greek Chicken Gyros. This refreshing and light, easy Greek chicken gyros is packed with tender souvlaki chicken, Greek salad, and homemade tzatziki sauce, all wrapped in a pita.
- Cheeseburger Sliders. Easy Cheeseburger Sliders have the classic flavor of your favorite burgers in bite-size form without the fuss of forming or grilling a single burger patty!
- Asian Cold Noodle Salad. Flavorful, crispy, and crunchy, this Asian Cold Noodle Salad is made with noodles, vegetables, peanuts, and cilantro tossed in a homemade peanut dressing.
- Tomato Burrata Salad. Tomato Burrata Salad is made with ultra creamy burrata over a bed of marinated tomatoes and onions and a drizzle of fresh basil pesto on top. So fresh!
- Tofu Lettuce Wraps. Tofu Lettuce Wraps are filled with a vegan filling of tofu, veggies, and homemade peanut sauce for the best balance of textures and flavors.
- Ground Beef Stuffed Peppers. Ground beef stuffed peppers are delicious, healthy, and filling. Stuffed with beef rice and veggies, they're easy to make ahead and freezer-friendly.
Dinner Recipes to Cook in July
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- Greek Chicken Souvlaki Skewers. Easy Greek Chicken Souvlaki Skewers are marinated in garlic, herbs, and lemon for that classic Mediterranean flavour. Grill in under 15 minutes!
- Vegetable Orzo. This Vegetable Orzo is easy to make with seasonal vegetables that are roasted then topped with warm fluffy orzo, feta cheese, and fresh herbs.
- Classic Juicy Hamburgers. Better than the steakhouse, these classic juicy hamburgers are perfectly seasoned, so flavourful and delicious. Make them on the grill or on the stove.
- Shrimp Fajitas. Shrimp fajitas are healthy, flavorful, and delicious. This one skillet recipe is loaded with shrimp and vegetables and is ready in just 20 minutes.
- Baked Mediterranean Pasta. Baked Mediterranean pasta is simple, flavorful, and vibrant, loaded with fresh tomatoes, artichoke hearts, and olives, and topped with mozzarella cheese.
- Teriyaki Chicken Skewers with Pineapple. Juicy and tender Teriyaki Chicken Skewers with pineapple, bell peppers and red onions are sticky, sweet, savoury, and tangy. So flavourful and delicious.
- Garlic Butter Salmon. Tender, flaky, flavorful garlic butter salmon is well-seasoned, seared to perfection, and basted until juicy. Quick and easy to make in 20 minutes.
- Ratatouille. Ratatouille is a classic summer stew loaded with tender, flavorful vegetables smothered in a rich homemade tomato sauce. It is easy to make too!
- Mediterranean Chicken Patties. Delicious, moist and juicy Mediterranean chicken patties have everything you want in one bite: protein, veggies, herbs, and they're quick and easy to make. Serve it on it's own, with hamburger buns, or a side of Basmati rice.
- Italian Meatballs. Meatballs are probably my favorite of all ground beef recipes. These quick, easy homemade Italian meatballs are juicy, flavourful, and delicious, simmered in a rich and savoury tomato sauce. Make them in just 30 minutes.
Appetizers and Snacks to Make in July
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- Tomato Bruschetta. Tomato bruschetta with balsamic glaze is an easy Italian appetizer topped with tomatoes, onions, garlic, basil and olive oil. Delicious, fresh and simple.
- Caprese Skewers. Caprese Skewers are a quick and fresh appetizer made with bite-sized mozzarella, juicy tomatoes, and basil leaves with a drizzle of balsamic glaze.
- Vietnamese Salad Rolls. Fresh, light and healthy Vietnamese salad rolls are packed with vermicelli noodles, shrimp, fresh vegetables and herbs and dipped in homemade peanut sauce.
- Spanish Tortilla. This traditional Spanish Tortilla, also known as tortilla española or tortilla de patatas, is a popular egg and potato dish served across Spain.
- Vegetable Quesadillas. Vegetarian quesadillas are quick and easy, completely customizable, loaded with veggies and beans. Serve this kid-friendly Mexican meal for lunch or dinner.
- Homemade Fish Sticks. Quick easy baked homemade fish sticks are crispy on the outside, tender and flaky on the inside, and packed with flavor. Kid-friendly + freezer-friendly.
- Mango Salsa. Fresh mango salsa is sweet, tangy, and delicious. It's a quick and easy recipe that you can whip up with just 6 ingredients and in under 10 minutes.
- Greek Fries. Homemade Greek fries bring a Mediterranean twist on a classic side dish, crispy fries are topped with crumbled feta cheese, fresh parsley, and lime juice. | aheadofthyme.com
- Chicken Potstickers. Homemade Chicken Potstickers have a crispy shell on the outside with a burst of delicious chicken filling on the inside that's seasoned to perfection.
- Veggie Tray. This homemade veggie tray is a quick easy healthy snack or appetizer to make for your next party, with a variety of colorful vegetables and delicious dips.
Desserts to Bake in July
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- Fresh Fruit Tart. This Fresh Fruit Tart is made with a homemade sugar cookie crust, filled with a sweet vanilla custard and topped with fresh seasonal fruit.
- Strawberries and Cream Popsicles. Homemade Strawberries and Cream Popsicles are healthy and easy to make using just four ingredients including fresh fruit.
- No Bake Blackberry Cheesecake. No bake blackberry cheesecake is light, smooth, creamy, and delicious, with a buttery graham cracker crust, cheesecake layer, and blackberry mousse on top.
- Lemon Meringue Pie. Lemon Meringue Pie made with delicate peaks of golden-brown meringue, creamy and tart lemon curd filling, and flaky pie crust is the best homemade pie ever!
- No Churn Vanilla Ice Cream. Sweet and creamy, this No Churn Vanilla Ice Cream recipe is the easiest way to make homemade ice cream - no ice cream maker required!
- S'mores Bars. S'mores Bars are a delicious twist on the classic campfire dessert with delicious layers of graham crackers, chocolate, and marshmallows.
- Lemon Blueberry Bread. Easy lemon blueberry bread with lemon glaze is soft, moist, and delicious. This quick bread with fresh blueberries and lemon is the perfect summer dessert.
- Mango Frozen Yogurt. Mango frozen yogurt is a healthy, creamy, fruity, and refreshing frozen treat that's easy to make in minutes with a few ingredients and no refined sugar.
- Peaches and Cream. Peaches and Cream is an old-fashioned, no bake dessert that is simple to make with layers of tender, stewed peaches and homemade whipped cream.
Did You Make Any of These Recipes to Cook in July?
Please leave a comment and rating below, and let me know what you thought of this round up of delicious recipes to cook this July. Be sure to snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
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Rhubarb Crisp
Old-fashioned Rhubarb Crisp is one of the coziest and most satisfying spring desserts. The sweet, tart rhubarb filling bubbles and pops in the oven under a crumbly, buttery crisp topping, and it will make your kitchen smell absolutely divine. Pair it with a scoop of Vanilla Ice Cream, and you'll understand why I look forward to rhubarb season all winter long!
I love fresh rhubarb with its mouth-puckering, lemony flavor and how it takes on the most beautiful pink color after baking! Although you can make a delicious crisp with any type of fruit, this homemade rhubarb crisp recipe is an extra special seasonal treat. The sweet topping and slightly sour filling are in perfect balance without ever becoming too sweet. Perfect for Easter, Mother's Day, or any spring gathering.
Why You'll Love This Rhubarb Crisp
- Such an easy recipe. Crisps and crumbles have been popular for centuries because they're both delicious and seriously easy to make! You don't need any fancy gadgets or equipment - just some cutting boards, bowls, and a baking dish. They're the ultimate low-tech dessert.
- Great balance of flavor. The buttery oat topping is a perfect match for the tangy rhubarb. I like to serve this crisp with a little ice cream, homemade custard, or whipped cream to take the whole dish over the top.
- Perfect spring dessert. Although rhubarb is often available throughout the summer, it tends to show up in early to late spring. As soon as the first stalks appear at the farmers market, I can't help but bring some home for this easy rhubarb crisp. It has a timeless, cozy flavor that is tasty enough to serve after a Sunday dinner. It's such a treat!
Ingredient Notes
To make this delicious Rhubarb Crisp, you will need the following ingredients (full measurements in recipe card below):
- rhubarb - wash the rhubarb stalks really well and cut them into small pieces.
- sugar - add a little white sugar to offset the tartness of the rhubarb. You also need brown sugar in the topping which adds extra flavor and a crunchy texture.
- flour - in the oven, the flour will gel with the rhubarb juice and thicken the filling.
- cinnamon - a little cinnamon makes every crisp taste better.
- oats - crisps are made with an oat topping. You'll get the best texture with old fashioned oats, not quick oats.
- butter - use softened butter or coconut oil to bring the crisp topping together.
You will also need measuring cups and spoon, mixing bowls, cutting board and knife, spatula, 9-inch square baking dish, cooking spray, and a wire rack.
How to Make the Best Rhubarb Crisp
- Make rhubarb filling. In a large mixing bowl, combine rhubarb, sugar, flour, and cinnamon. Gently toss to combine. Grease a 9-inch square baking pan with cooking oil spray. Set aside.
- Make oat topping. In another mixing bowl, combine rolled oats, flour, brown sugar, softened butter, and cinnamon. Stir together with a rubber spatula until combined.
- Assemble. Evenly distribute the rhubarb mixture into the greased pan. Evenly distribute the oat mixture on top of the rhubarb layer.
- Bake. Bake in a 375F preheated oven for 35 to 40 minutes until the top is lightly browned. Place on a wire cooling rack to cool down for 10 minutes.
- Serve. Serve in serving bowls topped with a scoop of vanilla ice cream.
Recipe Variations
- Add some strawberries. Strawberry rhubarb is a classic combination, and you could easily replace some of the rhubarb with fresh strawberry slices for a strawberry rhubarb crisp.
- Make it gluten-free. If you need to avoid gluten, replace the flour in the filling with a teaspoon or two of cornstarch and use a gluten-free flour replacement for the topping.
- Use frozen rhubarb. This can be hard to find in stores, but frozen rhubarb is a great option for rhubarb desserts. I recommend thawing the rhubarb first and then draining off any excess liquid. You may need to extend the baking time a few extra minutes.
How to Serve
This Rhubarb Crisp is delicious served on its own with a scoop of ice cream or a dollop of homemade whipped cream. It is also delicious as part of a larger dessert spread with some of my other favorites, including:
For more recipe ideas, see our 50 Best Spring Desserts or 40 Best Summer Desserts.
Recipe Tips and Tricks
- Try a food processor. One of the reasons why crisps are so popular is because you don't need to use any fancy gadgets. But if you have limited mobility or just need an alternative, you can very gently pulse the crisp topping together in a food processor. Be careful not to overmix, as you will break the oat pieces down too much. Another option is to pop the topping ingredients into the bowl of a stand mixer with a paddle attachment and mix on low until it forms coarse crumbles.
- Use fresh rhubarb. Check the cut end of the rhubarb to ensure freshness. If the end seems dried out, you may need to trim off an inch or two. It's best to use fresh, firm rhubarb.
- Don't eat the leaves. If you have a rhubarb plant at home, you probably already know that rhubarb leaves are toxic. To harvest rhubarb, you should pull the full stalk directly from the plant and then cut off the rhubarb leaves. Rinse the rhubarb stalks well before slicing to remove any dirt or bugs.
Storing and Freezing Instructions
How to Store
Once baked, let the rhubarb crisp sit at room temperature for a few hours and then cover with plastic wrap and store the leftovers in the fridge for 2-3 days.
How to Reheat
Crisps always taste best warm. If you're reheating a small portion, microwave your serving for 30 seconds or so until warmed through. If you want to warm a large serving for a crowd, place the entire baking dish back in the oven at 350 degrees for 5-10 minutes.
How to Freeze
Leftover rhubarb crisp can be frozen in a freezer-safe container for several months.
FAQ
That really depends on the size of your stalks. First, I usually trim a little bit from either end of the stalk as they can dry out in storage. Then, you'll want to trim the rhubarb into ½-inch pieces. For thick stalks, that may require slicing the stalk in half lengthwise and then cutting both halves into little bites.
Crisps use a thickener like flour or cornstarch to make the fruit filling nice and glossy. If you skipped that step, your crisp will be runny. It also continues to set up as it sits, so you may notice your crisp is extra runny right after baking. If you've used the proper amount of flour, just let the crisp rest a bit then check again later.
In general, peeling rhubarb is unnecessary, but it can be helpful during the height of summer when the stalks begin to dry out and become woody. The fresh, crisp stalks at the beginning of the season are lovely exactly as they are.
More Fruit Crisp Recipes
- Blueberry Crisp
- Strawberry Cobbler
- Strawberry Crumb Bars
- Individual Apple Crisp
- Easy Peach Cobbler
- Cherry Crumb Bars
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Greek Chicken Souvlaki Skewers
Bring out the grill because easy Greek Chicken Souvlaki Skewers are on the menu tonight! These classic skewers are marinated in a simple mixture of garlic, herbs, and lemon for that classic Mediterranean flavour we all know and love. Serve on its own with a side of Tzatziki Sauce or as part of a complete souvlaki meal with all the sides.
Souvlaki chicken skewers are the best addition to your summer cookout menu or weeknight dinners this season. It may even be the easiest recipe that you make all summer! But plan ahead as you do need to leave some time to allow the chicken to marinate, but then you will spend less than 15 minutes grilling!
Why You'll Love These Chicken Souvlaki Skewers
- Quick and easy summer meal. Although the chicken needs to marinate for a few hours, it's ready in just about 15 minutes on the grill - that's faster than takeout! Marinate it the night before for a very low-prep meal any night of the week. Great for entertaining, too!
- Don't heat up the kitchen. You know those days when it's just too hot to turn on the stove? Use the grill instead! These chicken souvlaki skewers are cooked on a hot grill and will be the star of the show in Greek salads, alongside your favorite summer salads, in warm pita bread with your favorite veggies and sauces, and more.
- Infused with flavor. The marinating process is key as it allows the olive oil, seasonings, lemon juice, and more to work their way deep inside the pieces of chicken. The marinade ingredients may be simple, but they are certainly effective. There's no dry, bland chicken here! This Greek chicken souvlaki recipe is a personal favorite, and I'd gladly enjoy these skewers several times per week!
Ingredient Notes
To make this easy Chicken Souvlaki Skewers , you will need the following ingredients (full measurements in recipe card below):
- chicken breast - cut into 1 to 2-inch cubes for easy threading.
- souvlaki marinade - we make this easy marinade from scratch in just minutes using a combination of water, garlic, parsley, dill, honey (or sugar), salt, lemon, and bay leaves.
- salt and pepper - used to season the skewers. You can also add some Italiano seasoning, if desired.
- olive oil - for grilling.
You will also need measuring cups and spoons, skewers, tongs for grilling, and a grill (or an indoor grill pan.
How to Make the Best Greek Chicken Souvlaki Skewers
- Prepare the marinade. Add all of the ingredients for the chicken marinade into a small pot. Stir and bring to a boil. Turn off the heat and set aside to cool off for 1 hour. It should be cooled down completely.
- Marinate the chicken. Cut the chicken breasts into 1 to 2-inch thick cubes (I cut out 10 small cubes from each breast). Add the cubes into the marinade and let them soak in for 1 hour (up to overnight).
- Skewer the chicken. Drain the chicken pieces with a colander and remove excess marinade with paper towels. Thread the chicken onto skewers. Season with salt and pepper.
- Grill the skewers. Lightly brush olive oil over grill pan. Preheat the grill over medium high heat for about 5 minutes, until sizzling hot. Cook the chicken skewers for 7 minutes on each side or until its internal temperature reaches 165 F (75 C). Serve warm.
Step by Step Recipe Video
Recipe Variations
- Change the cut. I like to use boneless skinless chicken breasts, but the higher fat content in chicken thighs makes them extra tender and flavorful. Feel free to use turkey breast or other cuts of poultry if you'd like.
- Change the protein. I love Greek souvlaki and use a similar recipe to make Beef Souvlaki, Lamb Souvlaki, and more. The marinade ingredients change slightly depending on the protein, but they're very similar.
- Add some heat. Add a dollop of harissa paste to the marinade for a smoky, spicy flavor that pairs beautifully with the coolness of Tzatziki Sauce.
- Make a Greek gyro. Wrap these juicy skewers inside a pita and top with Greek Salad and a generous spoonful of homemade Tzatziki Sauce. For more tips, see our easy homemade Greek Chicken Gyros recipe.
How to Serve
Serve these chicken souvlaki skewers with a slather of tzatziki sauce on top. You can make your own homemade sauce in less than 5 minutes using Greek yogurt, cucumber, dill, garlic, lemon juice, olive oil, and salt and pepper. The sauce needs an hour to refrigerate to let the flavours infuse into the yogurt, so plan this while your chicken is marinating too.
I recommend serving this as a full souvlaki meal with all the classic sides including:
- Greek Lemon Roasted Baby Potatoes
- Pilaf Rice
- Greek Salad
- Mediterranean Roasted Vegetables
- Greek Fries
For more recipe ideas, see our 30 Best Greek Recipe
Recipe Tips and Tricks
- Marinate the chicken. It is crucial to let the chicken marinate at least for an hour to allow the flavours to infuse and for it to get juicier. If you are able to let it marinate even longer, it will taste that much better. I prefer letting it marinate overnight, if you have the time.
- Double up the recipe. This recipe that makes about 10 skewers. You can easily double or triple the recipe to feed a crowd.
- How to cook skewers in the oven instead. You can absolutely cook these skewers in the oven as well. This way you can cook them all year round. They just won't have those charred grill marks, but will still taste delicious. To bake, place skewers on a baking tray and roast at 480 F for 12-13 minutes, or when the internal temperature reaches 165 F. You can add some charring by then placing under the broiler on high for 1 minute. Keep a close eye on them, because they can burn quickly.
Storing Instructions
How to Store
Unthread the chicken souvlaki and store it in an airtight container for up to 3 days in the refrigerator.
How to Reheat
Reheat in the microwave until fully warmed through. You can also reheat in a preheated 325F oven for 10 minutes or air fryer for 5 minutes until warmed through.
How to Freeze
Unthread the chicken and place in an airtight container and freeze for 2-3 months. Thaw in the fridge before microwaving or popping into the oven to reheat.
FAQ
If you don't have a grill or it's too cold to grill outside, don't worry! This easy chicken souvlaki recipe is easy to bake in the oven, too. Roast the skewers for 12-13 minutes at 480 F and broil for 1 minute to add a little color. Delicious! If you're baking the chicken to serve over salads, you can skip the wooden skewers and arrange the bite-sized pieces right on the tray. If you're already preheating the oven, make a tray of Mediterranean roasted vegetables as well. The Greek flavors in the chicken taste great with the pesto-coated veggies.
The marinated chicken pieces have a slightly sweet, herby, garlicky, and lemony flavor with a little char from the grill. This flavor combination pairs well with a variety of sauces, salad dressings, and dips. I prefer to keep things simple and usually serve them with tzatziki sauce, homemade hummus, or with some fresh lemon wedges to squeeze on top right before serving. They also shine with Caesar dressing, tahini sauce, Greek salad dressing, and more.
Choosing the right size is key for any skewers and kabobs. If you cut the chicken cubes too small, they'll dry out quickly on the grill. If they're too large, they'll take forever to cook and won't be easy to eat on a skewer. Aim for 1 to 2-inch chunks and try to cut as consistently as possible. This will ensure that they all cook at the same time, and they'll be easy to bite right off the skewers.
More Chicken Skewer Recipes
- Teriyaki Chicken Skewers with Pineapple
- Chicken Satay Skewers with Peanut Sauce
- Persian Saffron Chicken Kebabs (Joojeh Kabob)
- Korean Chicken Skewers
- Balsamic Chicken Kabobs
- Tandoori Chicken Skewers
Tried this recipe?
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Asian Cold Noodle Salad
Nothing screams summer more than a crispy, crunchy, Asian cold noodle salad, infused with cilantro and a peanut and lime dressing - so refreshing!
Inspired by my favorite Asian Cold Noodle Salad from the store, this homemade version has the same fresh flavors and crunchy textures that make it so light and refreshing. Tender chow mein noodles, fresh vegetables, chopped peanuts, and cilantro are tossed in a tangy peanut dressing that brings every bite to life. You'll want to keep a batch in the fridge for a delicious side dish or light dinner all summer long!
The gorgeous, vibrant colours make this salad such a beautiful addition to our dinner table. Plus, it tastes as good as it looks! But the absolute best part about this salad is that it tastes just as good the next day - if not better. All it needs is a quick re-toss because some of the dressing may have sunk to the bottom of the dish. So what that basically means is that you can take this colourful dish to work the next day. Not having to think about what I am going to prepare for lunch is a major win.
Why You'll Love This Asian Cold Noodle Salad
- Seriously refreshing. The cold noodles and crunchy veggies will fill you up without warming you up, but it's the creamy peanut sauce that really brings the dish together. It's savory, tangy, nutty, and slightly sweet all at the same time. Sometimes, it's the only thing I want to eat on a hot summer day!
- Perfect for entertaining. Like your favorite pasta salads, this Asian cold noodle salad is a great option for serving at picnics and potlucks! You don't have to worry about keeping it warm, and it will help cool you down from the summer heat.
- Great for meal prep. The cold noodles taste even better the next day after the creamy peanut sauce infuses into the noodles. Since the veggies will stay slightly crisp for a couple of days in the fridge, just can just give it a stir and serve!
Ingredient Notes
To make this easy Asian Cold Noodle Salad , you will need the following ingredients (full measurements in recipe card below):
- chow mein noodles - if you don't have chow mein noodles available at your local grocery store, don't worry. You can also use ramen noodles, spaghetti noodles, soba noodles, and more.
- veggies - slice up the cucumber and carrot into 2-inch thin strips.
- cilantro
- peanuts - you could also substitute with cashews or other nuts.
- peanut dressing - an easy dressing made homemade using peanut butter, soy sauce, rice vinegar, sesame oil, honey (or brown sugar if you want to keep the recipe vegan), lime juice, and garlic. You can also add in some red pepper powder for a spicy kick.
You will also need measuring cups and spoons, medium cooking pot, blender, and large serving bowl or mixing bowl.
How to Make Asian Cold Noodle Salad
- Cook the noodles. Bring a medium pot of water to a boil and add the dry noodles. If the noodles you have used are not pre-cut into short pieces, use your hands to break them into smaller pieces, about 2-3 inches long (You could also cut them after cooking). Cook the noodles according to the package directions. Drain and rinse the noodles with cold water.
- Make dressing. Meanwhile, make the dressing by adding the peanut butter, soy sauce, rice vinegar, sesame oil, lime juice, honey, garlic, and red pepper powder (if using) in a blender. Blend until smooth.
- Combine. Transfer the drained noodles to a large serving bowl. Add the chopped cucumber, carrots, cilantro, and peanuts.
-
Step by Step Recipe Video
Recipe Variations
- Add more fresh veggies. Feel free to load up on even more crunchy veggies, like thinly sliced red cabbage, Napa cabbage, bell peppers, green onions, red onions, snap peas, and more. This is a great basic recipe you can adapt with the flavors of the season.
- Load up on protein. Make this delicious cold noodle salad into a main dish by adding a serving of Oven Baked Chicken Breast, Salmon Bites or Honey Garlic Shrimp on top.
- Go peanut-free. If you're allergic to peanuts, use cashews and cashew butter or almonds and almond butter.
How to Serve
This Asian Cold Noodle Salad is delicious served on its own as a light dinner or lunch, but is also great served as a side dish alongside some Asian main courses including:
- General Tso's Chicken
- Sweet and Sour Pork
- Beef and Broccoli Stir Fry
- Kung Pao Tofu
- Garlic Shrimp Stir Fry
- Orange Chicken
For more recipe ideas, see our 60 Chinese Takeout Recipes at Home.
Recipe Tips and Tricks
- Strain off any extra liquid. After rinsing the noodles, shake off as much of the excess water as you can. Otherwise, it will dilute the sauce and make your Asian noodle salad taste less flavorful.
- Slice the veggies into thin strips. The goal is to have thin pieces of veggies that can nestle in with the noodles for easy serving. Other shapes, like half-moon slices, will stick out and not be as easy to eat.
- Let the salad rest. You can serve this Asian noodle salad recipe right away, but the flavors will be even bolder if you let it rest for at least an hour.
- Save the peanut dressing. Make a big batch of the peanut dressing and use in other recipes throughout the week. It's great in other salads, stir-frys, or warm noodles. Just note that if you take a taste of the dressing on it owns (before it is mixed into the salad), it may taste a little strong. But do not be alarmed, once it is tossed into the salad, it balance out so well.
How to Store
Store this cold noodle salad in an airtight container in the refrigerator for up to 3-4 days.
FAQ
What sauce is best for Asian cold noodle salad?There are lots of different cold noodle recipes out there, but I prefer to make mine with a creamy peanut butter dressing. It has a tangy-sweet-spicy-umami flavor like your favorite Thai peanut sauce, and it's thick enough to coat every noodle. The best part is that it only requires a handful of pantry staples, so it's easy to make in a pinch!
What kind of noodles are best for cold peanut noodle salad?I prefer to use chow mein noodles, which have a square shape that adds a nice texture alongside the julienned carrots and cucumber strips. Really, though, you can use any type of noodle you'd like, even regular dried spaghetti noodles, buckwheat noodles, or even gluten-free brown rice noodles. Just be sure to choose noodles that are about the same thickness as spaghetti noodles and that are suitable for serving cold.
Do you have to rinse the noodles for cold noodle salad?Yes, all cold pasta salads require you to rinse the hot noodles under cold water, and for good reason. This process cools down the pasta quickly, so it won't overcook and become gummy in your dish. It also rinses off the starches from the outside of the noodles, so they're less likely to stick together. It's a key step in making any type of pasta salad, so don't skip it.
More Asian Salad Recipes
- 40 Best Salad Recipes
- Vegan Soba Noodle Salad
- Cold Noodles with Peanut Butter Sauce
- Asian Chopped Salad
- Thai Mango Salad
- Chinese Garlic Cucumber Salad
Tried this recipe?
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Strawberries and Cream Popsicles
Nothing is more refreshing on a hot summer day than Strawberries and Cream Popsicles. They are healthy, vegan, and easy to make using just 4 ingredients! Blend fresh strawberries and layer them with a simple coconut milk mixture for a beautiful frozen treat. Or, if you are crunched for time, combine all the ingredients together to make creamy strawberry popsicles without layers.
Once you make homemade popsicles, you will never go back to the store-bought kind. Not only are these homemade strawberry popsicles pretty (almost too pretty to eat!), they don't have any refined sugar or other filler ingredients which is common in the store-bought variety. I mean, all these have are fresh fruit and can be sweetened if you want with natural sugar like maple syrup or honey.
Why You'll Love these Strawberries and Cream Popsicles
- Incredibly refreshing flavor. These homemade strawberries and cream popsicles are a fun twist on a timeless flavor combination. The strawberry mixture is the perfect balance of sweet and tart, and the cool, creamy coconut milk mellows it all out. They'll make you want to sit out on the porch and soak up the summer sun!
- Stunning presentation. The swirls of red and white always get a big reaction! They're pretty enough to serve at a potluck or summer party, but they're so flavorful you'll want to keep a stash of them in the freezer for yourself.
- Naturally sweetened and dairy-free. Unlike store-bought options, these homemade strawberry popsicles are made with pure, simple ingredients you can feel good about serving. There are just four total ingredients, including fresh ripe strawberries, honey or maple, canned coconut milk, and a little vanilla. No additives, dyes, gums, stabilizers, high fructose corn syrup, or other junk allowed!
Ingredient Notes
To make these delicious Strawberries and Cream Popsicles, you will need the following ingredients (full measurements in recipe card below):
- fresh strawberries - these will be blended into strawberry puree, so rinse, hull, and slice them.
- sweetener - choose any liquid sweetener you like. I recommend pure maple syrup or honey.
- coconut milk - use full-fat canned coconut milk for a smooth, creamy texture without the dairy. For a dairy version, feel free to use Greek yogurt.
- vanilla extract - this is entirely optional, but it adds an extra layer of flavor. Skip it for a non-alcoholic version.
You will also need measuring cups and spoons, a blender, a mixing bowl, a popsicle mold, and popsicle sticks.
How to Make the Best Strawberries and Cream Popsicles
First, make and fill the popsicle molds.
Method 1: Layered Strawberries and Cream Popsicles
- Prepare strawberry layer. Place 2 cups of the sliced strawberries into a blender. Add 4 tablespoons maple syrup and blend until combined. Set aside.
- Prepare coconut milk layer. Slice the remaining ½ cup of strawberries very thinly. Transfer into a large mixing bowl and add coconut milk, remaining 2 tablespoons maple syrup, and vanilla extract (if using). Stir to combine.
- Assemble. Scoop two tablespoons of strawberry puree mixture into each popsicle mold. Scoop two tablespoons of coconut milk mixture into each popsicle mold, leaving about ¼-inch space at the top. Repeat until popsicle molds are evenly filled to the top.
Method 2: Creamy Blended Popsicles
- Blend. Place all ingredients into a blender. Blend until smooth and creamy.
- Fill mold. Fill the popsicle molds with the strawberry mixture, leaving about ¼-inch space at the top.
Then, freeze and serve the popsicles.
- Freeze. Cover with the lid (if your popsicle mold has one), and add popsicle sticks halfway into each filled mold. Place molds in the freezer and freeze until set, at least 8 hours or overnight (recommended).
- Serve. Once popsicles are ready, run the mold under warm water for about 20 seconds to help loosen the popsicles and serve!
Recipe Variations
- Blend it all up. The two-tone color looks amazing, but if you're in a rush, feel free to blend the strawberry and coconut milk portions together into one creamy pink dream.
- Change the fruit. Play around with replacing some of the strawberries with your favorite fruits, like mango, raspberries, or blueberries. Make sure you keep the total quantities of fruit the same to get the right balance of flavor but have fun with it! You can also tuck a few larger pieces of strawberries into the popsicles for extra texture.
- Try different milks. Canned full-fat coconut milk has a really rich, creamy texture and a subtle coconut flavor that adds an extra layer of flavor to this recipe. If you aren't a fan of coconut milk, try using equal parts half-and-half and heavy cream. To keep them as dairy-free popsicles, look for other non-dairy milks with a richer consistency, like unsweetened oat milk coffee creamer.
- Drizzle with chocolate. For a more decadent dessert, drizzle melted white chocolate or dark chocolate over the bars after you remove them from the popsicle molds.
- Make them extra creamy. For a creamier texture, replace a small amount of the coconut milk with coconut cream. You won't need much - just a few tablespoons at most.
How to Serve
These Strawberries and Cream Popsicles are a delicious and refreshing treat to enjoy on a hot day. They are also a great treat to serve after a big BBQ or potluck, along with some of our other favorites
- Fresh Fruit Tart
- Classic Blueberry Pie
- S'mores Bars
- Strawberry Crumb Bars
- Key Lime Pie
- Lemon Bundt Cake
For more recipes, see our 40 Best Summer Desserts.
Recipe Tips and Tricks
- Freeze the sticks. If your popsicle mold requires wooden sticks, freeze for an hour first and then insert the sticks. This will keep them in place and prevent them from floating to the top. Then continue to freeze for another 7 hours or overnight.
- Freeze solid. You really can't rush the freezing process. If the popsicles aren't frozen solid, you'll have a mess trying to remove them from the molds. Be patient and let these creamy strawberry popsicles freeze all the way. (It helps to make them right before bed, so they're ready any time the next day!)
- Release with warm water. To remove the popsicles neatly from the mold, gently run them under warm water. Hot water will melt them too quickly. You want them to soften enough to pop them out of the mold. Less is more.
- Use seconds quality berries. Since you're blending the berries anyway, this is a great way to use up berries that are starting to get a little soft or have slight imperfections.
Storing Instructions
Homemade popsicles can easily become icy and freezer-burned if not properly stored. The secret is to freeze the popsicles until they are frozen solid, then wrap them in parchment paper or plastic wrap before storing them in a freezer bag or airtight container. It's best to have two layers of protection to keep them fresh for as long as possible. Try to eat them within 2-3 months, if you can make them last that long!
FAQ
Can you use frozen strawberries?Frozen strawberries are a great alternative to fresh in this easy recipe, as they can be used straight from the freezer. You'll need to blend them with your sweetener to break them into smaller pieces. If they are too firm to blend, let them rest on the counter at room temperature for 10-20 minutes to soften up slightly.
Do you have to sweeten homemade strawberry popsicles?That's entirely up to you. Personally, I find that adding a little maple syrup balances the tartness of the strawberries, and the coconut milk needs it to stand on its own. If you want to skip the sweetener entirely, it's best to blend the strawberries and coconut milk together and make creamy popsicles instead of separating out the two sections.
Which molds are best for making your own popsicles?There are lots of options out there, but I'm a huge fan of this popsicle mold. It has a classic popsicle shape, can make 10 popsicles at once, and it's easy to tuck in the freezer. Plus, it's surprisingly durable! We've used it dozens of times and have had no issues with the mold breaking or cracking. You will need to keep a stash of popsicle sticks on hand, but those are very inexpensive and easy to buy, even at the grocery store. The price is great, too!
More Frozen Dessert Recipes
- Strawberry Popsicles
- No Churn Vanilla Ice Cream
- Watermelon Sorbet
- Mango Frozen Yogurt
- Blackberry Milkshake
- Strawberry Sorbet
Tried this recipe?
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Spanish Tortilla (Tortilla de Patatas)
This traditional Spanish Tortilla, also known as tortilla española or tortilla de patatas, is a popular egg and potato dish served at cafes, restaurants, and tapas bars across Spain. It's basically a thick potato omelet that is pan-fried until golden brown, then served in thick slices.
Spanish tortilla is a popular breakfast choice but can be served for lunch, dinner, or a snack any time of day when you're looking for something quick and filling. It's ready in just over half an hour and can be served warm, at room temperature, or eaten as cold leftovers. Tortilla de patatas is a big hit with families and anyone looking for a nourishing, comforting meal in a hurry.
Why You'll Love this Spanish Tortilla
- Authentic Spanish-style omelet. This tortilla de patatas recipe is authentic to the classic any-time dish that you might have in Spain if you traveled there. It's a simple dish that is enjoyed all over the country, and now you can bring it home with you!
- Only 5 ingredients. Making Spanish tortilla from scratch is incredibly straightforward and uses just five common household ingredients: eggs, potatoes, onions, olive oil, and salt. That's all! It's an ideal meal for when you're in between grocery shopping trips and need to make do with the staples.
- Quick and easy. Make this Spanish tortilla recipe in just 35 minutes! Layers of sautéed onions and potato slices are held together by soft beaten eggs, get pan-fried to a solid, custardy consistency, and sliced to feed a handful of people.
- Great for any time of day. Spanish tortilla is incredibly versatile and can be eaten for breakfast, brunch, lunch, dinner, or as an afternoon snack! It also makes a great appetizer for big events or to hold over hungry guests while you're whipping up dinner. A go recipe!
- Serve it Spanish style. Tortilla española is filling and satisfying on its own but especially well-suited to pair with briny olives, cured meats, and other tapas dishes. Serve it as an appetizer before a nice seafood or chicken paella, or try it as an open-faced omelet at your next brunch with a side of salsa!
Ingredient Notes
To make this delicious Spanish Tortilla, you will need the following ingredients (full measurements in recipe card below):
- extra virgin olive oil - you can also use avocado oil if you need a substitute.
- Yukon gold potatoes - if you don't have Yukon gold potatoes handy, try a fingerling variety or a red potato instead.
- yellow onion - if you don't have any yellow onions, use sweet onions, white onions, or shallots instead.
- eggs - whole eggs are recommended, but you can use 8 egg whites instead if preferred.
- salt
You will also need measuring cups and spoons, a sharp knife or mandoline slicer, a frying pan, colander, large mixing bowl, and a large plate.
How to Make the Best Spanish Tortilla (Tortilla de Patatas)
- Slice potatoes. Use a sharp knife or mandolin to slice the potatoes into ¼ inch thick slices.
- Cook potatoes and onions. Add olive oil in a large 10-inch non-stick frying pan and heat over medium-high heat for 1 minute. Add sliced potatoes, onion, and ½ teaspoon salt. Fry for 8-10 minutes until fork tender, stirring occasionally to evenly cook the potatoes.
- Drain oil. Remove from heat. Set a large bowl under a colander and place the potato mixture into the colander to drain the oil into the bowl underneath. Set aside for later.
- Add eggs. Transfer the potato mixture into a large mixing bowl and add the beaten eggs and remaining ½ teaspoon salt. Mix well and let sit for 5-10 minutes. The hot potato mixture will make the eggs set a bit.
- Heat pan. In the same frying pan, add 2 tablespoons of the reserved oil and heat over medium-low heat for 1 minute.
- Cook tortilla. Transfer the potato-egg mixture into the pan and let it spread evenly over the pan. Cook 4-6 minutes (or longer if necessary) until the edges start to firm up. You can run a rubber spatula along the outer edges of the tortilla to make sure it's not sticking. At this point, the mixture in the middle is still a bit runny. (For traditional runny tortillas, cook closer to 4 minutes, for a tortilla that is more set, cook closer to 6 minutes or longer).
- Flip over. Take a large plate (larger than the size of the pan) and place it upside down over the pan. Carefully flip the pan over to flip the tortilla onto the plate.
- Cook other half. In order to firm up the bottom half of the tortilla, repeat the same process. Add 1 tablespoon reserved oil to your pan and heat over medium-low heat for 1 minute. Carefully slide the tortilla back into the pan and cook for 4-6 minutes (or longer if necessary) until the bottom is completely set. Run the rubber spatula along the outer edges and gently press the sides in to form rounded edges. (For traditional runny tortillas, cook closer to 4 minutes or less, for a tortilla that is more set, cook closer to 6 minutes or more).
- Rest. Flip the tortilla over onto a plate and allow it to sit for 10 minutes. Serve warm.
Recipe Variations
- Add chorizo. Brown some chorizo in the pan before you cook the potatoes and onions to soak that spicy, savory flavor into every bite.
- Use more veggies. Fresh or roasted red bell peppers add a nice color and taste great in this Spanish tortilla recipe. Sprinkle some chopped parsley or chives on top as a garnish, too!
- Add cheese. Cheese, potatoes, and eggs always go well together, and that rule applies here, too. Add some shredded manchego or creamy goat cheese to the eggs and stir to combine.
How to Serve
This Spanish Tortilla is filling and satisfying on its own but even better served alongside other dishes, whether it's for breakfast, lunch, or an easy low-key dinner. Some of our favorite ways to serve tortilla de patatas are:
- As an appetizer. Serve it as an appetizer before a nice seafood or chicken paella. It is especially well-suited to pair with briny olives, cured meats, and other tapas dishes. Serve it as part of a larger appetizer spread along with a Charcuterie Board, Cheese Board, Olive Tapenade, or Antipasto Skewers.
- In a sandwich. Serve it cold in a sandwich with some hearty, crusty bread. Some of our favorite breads to use are Ciabatta Rolls, French Baguettes, or Small Batch Sourdough Bread.
- With a salad. Serve with a simple green salad such as Arugula Salad, Kale Caesar Salad, or Tabbouleh Salad.
Recipe Tips and Tricks
- Repurpose the leftovers. If you've got a lot left over and need creative ways to use it, try slicing it and using it as filling for a sandwich or breakfast burrito. You can also break it up over a salad or in stir fry!
- Deconstruct it. Try it as an open-faced omelet at your next brunch with a side of salsa!
- Use a lid for the flip. If using a plate to flip the tortilla seems tricky and unstable, try using a flat pan lid with a handle. The handle will give you better contact and control, making flipping the Spanish tortilla a breeze!
Storing and Freezing Instructions
How to Store
Transfer any leftover Spanish tortilla to an airtight container and refrigerate for up to 5 days.
How to Reheat
Reheat on the stovetop over medium heat until warmed through or in the microwave on high power for 1 minute, adding time as needed in 30-second increments. You can also reheat in the air fryer at 350F for a few minutes.
How to Freeze
Once the Spanish tortilla has cooled completely, wrap it tightly in plastic wrap or place it in a sealed freezer bag and freeze for up to 30 days. Allow it to thaw in the refrigerator before reheating or serving cold.
FAQ
What is a Spanish tortilla?The tortilla española is a traditional Spanish recipe and very common tapa made from simple ingredients: potatoes, onions, and eggs. Thin slices of potatoes and onions are lightly fried, then cooked in a mixture of eggs similar to a frittata or open-faced omelet. It's so simple and inexpensive to make yet filling enough to enjoy as a main dish or an appetizer alongside your favorite tapas recipes.
Is Spanish tortilla gluten free?The word "tortilla" confuses many people, but Spanish tortillas are not like Mexican tortillas at all. They contain no bread or wheat products and are made with just potatoes, onions, eggs, olive oil, and seasonings. They're naturally gluten-free.
Can I make a Spanish tortilla in the oven?If you're nervous about making the tortilla on the stove, you can certainly use the oven instead. Preheat the oven to 375 degrees F, butter or oil your baking dish, and bake for 35-40 minutes or until fully baked.
More Egg Recipes
- 20 Best Egg Recipes
- Egg and Potato Breakfast Casserole
- Caprese Frittata
- Spring Vegetable Frittata
- Egg Muffins
- Spinach and Feta Quiche with Cauliflower Crust
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Cheeseburger Sliders
Easy Cheeseburger Sliders have the classic flavor of your favorite burgers in bite-size form without the fuss of forming or grilling a single burger patty! A saucy ground beef mixture is nestled between two soft slider buns and topped with cheddar cheese and dill pickle. Perfect for a quick dinner and great for parties - the kids love them too!
I love serving trays of Turkey and Cheese Sliders at family parties, as you can easily make a dozen sandwiches with just a little bit of effort! These mini cheeseburgers are very similar in theory, except you cook ground beef in a burger sauce mixture then spread it over the rolls kind of like Sloppy Joes. One batch makes enough for 12 sandwiches and fit in a standard baking dish, which is perfect for a hungry family (and leftovers) or easy entertaining!
Why You'll Love These Cheeseburger Sliders
- Perfect party food. This easy cheeseburger sliders recipe is absolutely ideal for game day, birthday parties, potlucks, and other gatherings! Each batch makes enough for an entire 12-pack of dinner rolls and they're the perfect size to enjoy with potato salad, pasta salad, and all your favorite potluck fixings.
- Meaty and cheesy. The ground beef is brown then cooked with a mixture of ketchup and mayonnaise for that burger sauce flavor. They taste just like classic burgers in bite-sized form!
- Extremely quick to make. Since you don't need to make individual patties or anything, this recipe comes together really quickly. It just takes 30 minutes from start to finish. With so few ingredients required to make these sliders from scratch, you can easily throw them together for a last-minute dinner or party!
- Kid-friendly option. The small handheld size and traditional flavors also make these sliders a big hit with the kids! They love them just as much as regular burgers or Sloppy Joes. Mini burgers are ideal for kids' parties.
Ingredient Notes
To make these delicious Cheeseburger Sliders, you will need the following ingredients (full measurements in recipe card below):
- avocado oil - to brown the beef and onion. Olive oil works well too.
- ground beef - since the sauce is so creamy, I prefer to use lean ground beef with a lower fat content.
- yellow onion - thinly sliced and sauteed for that classic burger flavor.
- Worcestershire sauce - to give the beef a deeply savory note.
- ketchup - instead of squirting ketchup on each burger, it's mixed into the meat for a tomato-y flavor.
- mayonnaise - this adds a creamy, saucy texture and lots of flavor.
- salt and pepper
- dinner rolls - you can use any type of dinner rolls or even make your own yeast rolls, but make sure they are slider size.
- cheddar cheese - this is sprinkled on top of the meat mixture before baking so it gets nice and melty.
- dill pickles - these are optional, but I love adding thinly sliced pickles on top for a tangy note.
- melted butter - to brush the rolls before baking.
You will also need measuring spoons, a large skillet, baking sheet, parchment paper, sharp serrated knife, and a basting brush.
How to Make the Best Cheeseburger Sliders
- Cook meat. Heat oil in a large skillet over medium-high heat until the oil is sizzling hot, about 1 minute. Add ground beef and cook until browned on all sides, about 6-8 minutes. Break up beef into small pieces to help even browning.
- Saute onions. Add onion and sauté until tender, about 2-3 minutes.
- Add sauce. Add Worcestershire sauce, ketchup, mayonnaise, salt, and pepper. Mix well and cook for another 2 minutes, stirring occasionally. Remove from heat.
- Slice rolls. Line a large baking sheet with parchment paper. Place the dinner rolls on the lined baking sheet. Slice the rolls evenly in half lengthwise and leave the bottom half in the baking sheet.
- Assemble. Spread the beef mixture evenly over the bottom half of the rolls, top with shredded cheddar cheese, and a sliced pickle. Finish by adding with the top half of rolls on top.
- Bake. Brush the tops evenly with melted butter and bake in a 350F preheated oven until golden brown and the cheese is completely melted, about 12-15 minutes. Slice and serve warm
Recipe Variations
- Serve with your favorite burger toppings. These mini burgers are delicious all on their own, but they're also so tasty with the standard toppings like sliced lettuce, tomato, onion, and more.
- Use sliced cheese. If you don't have shredded cheese or want an even cheesier sandwich, lay slices of cheese on the bottom buns before adding the meat mixture. American cheese slices are a great option for that classic diner flavor, but we love cheddar.
- Make burger-sized sandwiches. Instead of making small individual sliders, this meaty filling can easily be added to full-sized burger buns as well. You won't get as many servings, but they're a fun alternative to regular burgers on a busy weeknight!
- Add a little sweetness. If you prefer sweet burger sauces, add a couple of teaspoons of brown sugar to the meat filling.
- Sprinkle with sesame seeds. After brushing the tops of the rolls with butter, sprinkle a few sesame seeds for a traditional burger look.
How to Serve
These homemade Cheeseburger Sliders are delicious served on its own, or paired with some of my favorite burger sides including:
- Caesar Salad
- Baked Potato Wedges
- Tomato Basil Soup
- Oven-Roasted Corn on the Cob
- Macaroni Salad
- Baked Sweet Potato
For more recipes, see our 25+ Best BBQ Side Dishes.
Recipe Tips and Tricks
- Slice before serving. You can just pick up a slider to remove it from the pan, but some meat may spill out along the sides. If you run a knife between the rolls before serving, the meat will move to one side or the other for less spillage.
- Season to taste. This recipe won't need much seasoning thanks to the tasty sauce, but it does help to add a little salt and pepper. Give it a taste before serving to make sure it's well seasoned.
- Line the pan. For easy serving and cleanup, line the baking dish with parchment paper first.
Storing and Freezing Instructions
How to Store
Store any leftover sliders in an airtight container in the fridge for 1-2 days. Technically, they can last a few days longer, but the buns can become soggy from the moisture of the meat filling.
How to Reheat
The quickest option is to microwave the slider for 1-2 minutes or until fully warmed through, but this can cause the rolls to become overly soft. I prefer to bake the leftovers in a 350 degree oven or air fryer for 5-10 minutes instead.
How to Freeze
It's easiest to freeze any leftover filling, then thaw and assemble a fresh batch of sliders. Otherwise, the buns will become soggy as the meat mixture thaws in the fridge.
FAQ
Can you make cheeseburger sliders with Hawaiian rolls?Yes, these burger sliders can be made with any type of dinner rolls, and King's Hawaiian rolls are an especially tasty option. The sweet and savory flavors work really well together.
Can you make sliders with ground beef?I love making mini burgers with dinner rolls and small patties, but there's an even easier option! If you cook ground beef with mayo and ketchup, you'll get the same meaty texture and burger flavor without having to form the ground beef into patties or grilling them. They're like Sloppy Joes, but in burger form. They're so quick to make!
How do you make cheeseburger sliders on a sheet pan?If you're hosting a big party and need enough food to feed a large crew, break out a half-sheet pan. Each one can hold two 12-packs of dinner rolls, so you can make a double batch of this cheeseburger slider recipe and arrange them side by side. It takes the same amount of effort, but you'll get 24 sliders per tray.
More Burger Recipes
- 15 Best Burger Recipes
- Classic Juicy Hamburgers
- Thai Turkey Burgers
- Salmon Burgers
- Mediterranean Chicken Patties
- Black Bean Burgers
Tried this recipe?
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Vegetable Orzo
This Vegetable Orzo is easy to make with seasonal vegetables that are roasted then topped with warm, fluffy orzo, little chunks of feta cheese, and fresh herbs. It's an irresistible vegetarian meal. Substitute the summer veggies with whatever is in season and make this dish all year long!
This warm vegetable orzo is such a nice alternative to cold pasta salads, yet it's still full of sunny, summery flavors that make this meal light and refreshing, especially on a warm sunny day. Although simple, it is a real show-stopper that looks just as good as it tastes! Plus, it's quick enough for weeknight dinners and luxurious enough for all your summer entertaining. Serve it as a gourmet vegetarian main or a side dish.
Why You'll Love This Vegetable Orzo
- Packed with veggies. The veggies are the star of the show here and there are lots of them! The flavors of the fresh vegetables work so well with the warmth of the pasta and tangy feta cheese. It's an easy way to serve extra veggies without living off salads all summer long.
- Packed with flavor. The roasting process concentrates the fresh flavors of the vegetables and the tender pieces of orzo are the perfect size to soak up the olive oil and lemon juice squeezed on top. Plus, the tangy feta adds the right amount of zing to round out this dish.
- Naturally vegetarian. All of the ingredients in this recipe are naturally vegetarian, so it's suitable for a wide range of dinner guests. You can also easily make it vegan by omitting the feta or using a vegan cheese.
- Easy to adapt. This is a fun recipe to play around with throughout the year! The warm orzo works well with a variety of fresh vegetables, so you can adjust the options to different seasonal ingredients and fresh herbs. Plus, you can easily turn it into a main dish by adding protein, like grilled chicken, or a can of drained chickpeas for a plant-based option.
- Great for meal prep. Since the pasta reheats so nicely in the microwave, you can make a batch on the weekend and reheat it throughout the week!
Ingredient Notes
To make this delicious Vegetable Orzo, you will need the following ingredients (full measurements in recipe card below):
- veggies - roast a mixture of diced red onion, zucchini, red bell peppers, green beans, and grape or cherry tomatoes for lots of different textures and flavors.
- extra virgin olive oil - to caramelize the edges of the roasted veggies.
- orzo - cook this tiny rice-like pasta following the package instructions until al dente.
- feta cheese - cubed or crumbled; the salty creaminess really balances the richness of the veggies.
- dill - adds flavor, color, and freshness. You can substitute with other herbs including fresh parsley or thyme.
- lemon juice - a little acidity adds the perfect balance. You can even use balsamic vinegar instead.
- salt and pepper - season well to bring out the flavors of the veggies.
You will also need measuring cups and spoons, a roasting pan or baking sheet, a large pot, a strainer, and a large bowl or serving dish.
How to Make the Best Vegetable Orzo
- Combine veggies. In a large mixing bowl, add onion, zucchini, bell pepper, green beans, tomatoes, olive oil, and salt. Toss well.
- Roast veggies. Spread the veggies evenly in a single layer on a large baking sheet. Bake in a 375F preheated oven until tender, about 30 minutes.
- Cook orzo. While the vegetables are cooking, bring a pot of salted water to a boil. Add orzo, give it a stir, and cook over medium heat until al dente, about 8-10 minutes, or according to package instructions. Drain well and set aside.
- Assemble. To assemble, transfer the roasted vegetables to a serving dish and add orzo. Top with feta cheese, fresh dill, olive oil, lemon juice, salt and pepper. Stir well until evenly combined.
- Serve. Serve immediately with additional feta and dill sprinkled on top, if desired.
Recipe Variations
- Use your leftovers. If you made roasted veggies the night before, reheat them and make a batch of orzo for a quick meal or side.
- Adapt to the season. Once summer ends, replace the zucchini, green beans, and tomatoes with butternut squash, beets, sweet potato, brussels sprouts, etc.
- Play around with the toppings. For extra crunch, sprinkle the dish with toasted pine nuts or sliced almonds.
- Use the grill. If it's way too hot to crank up the oven, warm up the grill instead. Consider using a grill plan to keep any small pieces from falling through.
- Add cheese. Shave some Parmesan cheese over the roasted veggies for a savory, cheesy flavor.
How to Serve
This Vegetable Orzo is delicious served on its own as a vegetarian main dish or as a side dish to complement a high protein entree such as:
- Oven Baked Chicken Breast
- Juicy Hamburgers
- Salmon Bites
- Ribeye Steak
- Mediterranean Chicken Patties
- Baked Chicken Drumsticks
For more recipes, see our 60+ Summer Dinner Ideas.
Recipe Tips and Tricks
- Cook the pasta in broth. To give your orzo extra flavor, cook it in chicken or vegetable broth first.
- Don't overcook the pasta. Since orzo is so small, it's easy to overcook, which gives it a soft, slightly soggy texture. Watch an eye on the time and remove it from the heat once it is al dente.
- Toast the pasta. This might sound a little unusual, but toasting can add a nutty flavor to pasta, which pairs wonderfully with the roasted veggies and will help keep the noodles from becoming soggy. To toast the orzo, place it into a warm pot until it takes on a light golden brown color. Then, boil like normal.
Storing and Freezing Instructions
How to Store
Allow any leftovers to cool to room temperature, then store in an airtight container in the fridge for 3-4 days.
How to Reheat
I find it easiest to reheat a serving in the microwave for just a minute or two. You can also add a small splash of water to help steam the pasta.
How to Freeze
The leftovers can be frozen for several months, but the cooked pasta will be softer after thawing and reheating.
FAQ
What is orzo?Orzo is a small, rice-shaped pasta made from a mixture of durum and semolina wheat. It fits in the pastina category, which includes other very small pastas like tiny stars (stelline), ditalini, and more. Just like rice, the little pieces of pasta add texture and work wonderfully in lemon chicken orzo soup, orzo pasta salad, or this warm vegetable orzo salad.
Do you have to roast the vegetables for vegetable orzo?Some recipes call for sauteing the vegetables before cooking the pasta, but roasted veggies add so much more flavor. For this vegetable orzo recipe, I recommend roasting a mixture of summer vegetables first, then topping them with the al dente orzo, a little lemon juice, and any other toppings you would like. It tastes so much better this way!
What can you use in place of orzo?If you're out of orzo or just prefer something else, I recommend sticking with other types of small pasta if possible. Try ditalini, stellini, pastina, Israeli couscous, regular couscous, or even quinoa instead. They would all taste great with the roasted veggies and summery toppings.
More Vegetable Pasta Recipes
- 40 Best Pasta Recipes
- Pasta Primavera
- Avocado Pesto Pasta
- Vegetable Lasagna
- Baked Feta Pasta
- Tortellini Salad
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Fresh Fruit Tart
This Fresh Fruit Tart is made with a homemade sugar cookie crust, filled with a sweet vanilla custard then topped with an assortment of fresh seasonal fruit and a thin layer of apricot glaze for a little shine. It's the perfect balance of sweet and tart and is easily one of the most showstopping, eyecatching desserts you can make!
This fresh fruit tart would be right at home in the prettiest pastry shop in Paris, but it's easy to make at home! So the next time you need an extra special dessert for brunch or a bridal shower, this is the recipe to try! The crisp tart shell is made with a sugar cookie dough known as pâte sucrée, which shatters and crumbles for a nice crunch. My homemade pastry cream recipe is so easy to make, even if you've never made one before, and it's the perfect bed for fresh fruits. It's one of those savor-every-bite desserts and totally worth the effort (and the calories)!
Why You'll Love This Fresh Fruit Tart
- Eye-catching dessert for any occasion. The apricot glaze adds a glossy sheen that turns the fruits and berries into little jewels. Their organic shapes and vibrant colors are the perfect contrast to the neat and tidy crust. The whole look is completely balanced, making it an elegant dessert for baby showers, birthday parties, Mother's Day, and other special occasions.
- Loaded with fresh fruit. Unlike other desserts that rely on cooked fruit purees, jams, and jellies, this classic fruit tart recipe relies on the season's freshest produce. It's incredibly light and refreshing and my favorite way to celebrate summer's abundance!
- Completely from scratch. Every layer of this French fruit tart is made from scratch. Although that might sound intimidating, it's really straightforward. Make and blind bake the tart dough, prepare and chill the pastry cream in the fridge, then assemble and glaze the tart. The secret is to give yourself time so you won't need to rush through the process and follow the step-by-step instructions in the post below!
Ingredient Notes
To make this delicious Fresh Fruit Tart, you will need the following ingredients (full measurements in recipe card below):
- whole milk - for the creamiest texture, you need to use milk with a high-fat percentage. Whole milk is best.
- egg yolks - for the vanilla pastry filling and the sugar cookie crust. Egg yolks thicken the filling and give it a custard-like flavor. It also gives the crust a stronger shell.
- white sugar - for just enough sweetness.
- cornstarch - this will thicken the pastry cream to help it hold its shape in the tart shell.
- unsalted butter - whisk this in right at the end for a luxuriously creamy texture in the filling. For the crust, the butter must be fully softened and at room temperature as it needs to be creamed with the sugar.
- vanilla extract - to really highlight the vanilla flavor, use a high quality extract or vanilla bean paste.
- pinch of salt
- all purpose flour - for the crust.
- fresh fruits - use the freshest blueberries, blackberries, raspberries, cherries, and strawberries. Wash well and dry. Pit any cherries and remove the strawberry tops for easy serving.
- apricot jam - this will be mixed with water for the tart glaze, which keeps the fruits fresh and adds a gorgeous glossy sheen. Either apricot preserves or jam will work.
- water
Baking Tools
You will also need the following baking tools and equipment:
- measuring cups and spoons (or a kitchen scale)
- medium saucepan
- whisk
- sift
- strainer
- plastic wrap
- mixing bowls
- hand or stand mixer
- rolling pin
- tart pan with removable bottom
- paring knife
- pastry brush
How to Make the Best Fresh Fruit Tart
First, make the vanilla cream filling.
- Heat milk. In a medium saucepan, pour in the milk and heat over medium heat until simmering.
- Combine ingredients. Meanwhile, while milk is heating up, add the egg yolks and sugar to a large mixing bowl and whisk rapidly for about 1 minute, or until the mixture looks paler. Sift in the cornstarch, then whisk again until smooth.
- Add milk. Once the milk is simmering, slowly drizzle the hot milk into the egg mixture, while whisking simultaneously.
- Remove lumps. After all of the milk has been added, pour the custard back into the pot through a fine mesh sieve to remove any lumps.
- Heat custard. Place the custard back over medium heat, then heat until bubbling. Once bubbling, continue to cook for exactly 1 minute, then remove from the heat.
- Add remaining ingredients. Add in the butter and vanilla, then whisk to combine.
- Chill. Transfer to a heat-proof bowl, cover the surface with plastic wrap, then place into the fridge for at least 4 hours or overnight.
Next, make the sugar cookie crust.
- Combine wet ingredients. In a large mixing bowl, add the butter, sugar, and salt. Beat with an electric hand mixer until fluffy and pale, about 2-3 minutes. Add in the egg yolk and vanilla, then beat again until well-combined.
- Add in dry ingredients. Add in the flour and beat until combined, and a soft dough comes together (it may seem dry at first, but keep mixing and a dough will eventually form).
- Chill dough. Use your hands to gather the dough together and shape it into a disc. Wrap the dough tightly in plastic wrap and place into the fridge to rest for 30 minutes.
- Roll dough. After the 30 minute rest, remove the dough from the fridge and unwrap it. Place the dough onto a lightly floured work surface and use a rolling pin to roll it out into a 10.5-inch circle.
- Transfer to pan. Carefully transfer the dough into a 9-inch tart pan. Press the dough into the bottom of the pan and along the sides. Use a paring knife to cut off the excess dough.
- Bake. Place into a 350F preheated oven to bake for 28 minutes. Allow the crust to fully cool before adding the filling.
Finally, assemble the fruit tart.
- Add custard. When ready to assemble, place the crust onto a serving platter. Spoon the custard into the cooled crust. You can also transfer the crust into a piping bag with a large round tip and pipe the custard into the crust.
- Add fruit. Arrange the fruit on top of the custard.
- Add glaze. In a small mixing bowl, combine apricot jam and water. Stir until fully mixed. Use a pastry brush the fruit with the watered-down apricot jam. Keep cool until ready to serve.
Recipe Variations
- Change the fruit. Prefer just one type of berry? Want to use tropical fruits instead? You can use any combination of fruits you'd like! They will all pair wonderfully with the delicious vanilla pastry cream. You can't go wrong!
- Use real vanilla bean. I love seeing those little vanilla bean flecks in custards and creams. Feel free to scrape the vanilla flecks into the creamy custard with the vanilla extract and/or heat the sliced and scraped vanilla pod in the milk in the first step.
- Make mini fruit tarts. Use the same components in different proportions and make mini tarts! You will likely need extra crust, but the rest of the process is the same.
How to Serve
This Fresh Fruit Tart is delicious served any time of the year, but is especially good when fresh fruit and berries are in season. Serve it on its own or pair with other seasonal sweets including:
- Strawberry Crumb Bars
- Blueberry Buckle Cake
- Cherry Cheesecake
- No Churn Vanilla Ice Cream
- Lemon Drop Cookies (Anginetti)
- Strawberry Shortcake
For more recipes, see our 40 Best Summer Desserts.
Recipe Tips and Tricks
- Don't rush the process. The elements in this dish are easy to make, but they do require proper technique. Read the instructions completely before you start and be sure to follow along carefully.
- Use the freshest fruits. Since the fruits may be on top of the tart for a few days, it's best to use fruits that are fully ripe but not overly ripe. Otherwise, they may begin to soften and lose their bite.
- Cool the tart shell completely. The pastry crust should be at room temperature and the vanilla cream should be chilled in the fridge before assembling. This will minimize any issues with a soggy crust and give you the best presentation.
Storing and Freezing Instructions
How to Store
Store any leftover tart in an airtight container in the fridge for 2-3 days. It's best to use a container instead of plastic wrap, as the apricot glaze may stick to the plastic. After about 2 days, the crust will start to soften and lose its snap.
How to Freeze
The tart shell can be baked and frozen in advance, and so can the creamy vanilla custard, but not the fruits. They should only be served fresh. It's best to assemble the freeze the tart shell and custard separately, then assemble and glaze right before serving.
FAQ
Can you make fruit tart the day before?Yes, homemade fruit tarts can be made ahead of time and stored in the fridge. However, they are best served within the first two days as the crust will begin to absorb the moisture from the filling. Just be sure to store it in the fridge to keep it fresh. Another option is to make the crust and the filling the day before but add the fruit and glaze the day of for the best presentation.
Which fruits are best for fruit tarts?You can make fruit tarts with any type of fresh fruit, so there are countless options! I like to use a mixture of different colors and flavors for visual interest and interesting flavor combinations, but you can use all one type of fruit, coordinate different colors, etc. Fresh berries are a timeless choice, as well as cherries, kiwi slices, mandarin oranges, mangos, peaches, etc. Make sure the fruit is ready to eat, so remove any pits, peels, leaves, and such.
What's a good alternative to apricot jam for fruit glaze?If you don't like apricots or just don't have any apricot jam available, there are some other options to consider. The easiest alternative is to use another translucent jam or jelly, like apple jelly. This won't affect the color of the fruit, but it will still add the gloss and shine.
Another option is to cook down a cup of fresh orange juice or another fruit juice with a teaspoon or so of cornstarch until it turns into a slightly thickened gel. Let it cool, then brush it over the fruit like normal. This is a nice way to customize the flavor of your glaze, too.More Fruit Pie Recipes
- 25 Easy Pie Recipes
- Fresh Strawberry Pie
- Key Lime Pie
- Banana Cream Pie
- Classic Blueberry Pie with Lattice Top
- Lemon Meringue Pie
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Chicken Potstickers
Homemade Chicken Potstickers have a crispy shell on the outside with a burst of delicious chicken filling on the inside that's seasoned to perfection with ginger, garlic, and green onions. Their small size makes them perfect as an appetizer, but trust us, you'll want to make a meal out of them!
Since it's easy to find potstickers at the store, you might be tempted to grab those instead of making homemade potstickers. Although they do require a bit of effort, it's well worth it. The chicken is jam-packed with aromatic ingredients and flavors, and they don't have any of the additives or preservatives you find in the prepackaged ones. Just be warned - once you start making these easy chicken dumplings at home, the grocery store ones won't even taste good anymore!
Why You'll Love These Chicken Potstickers
- Tons of flavor. The ingredients for this chicken potsticker recipe read like a who's who of the most flavorful ingredients ever. There's green onion, fresh ginger, garlic, soy sauce, sesame oil, and Shaoxing cooking wine. The dipping sauce also calls for black vinegar, which adds incredible depth of flavor as well. They're the complete opposite of bland!
- Crispy and chewy texture. After pan-frying the potstickers, the wonton wrapper takes on a crunchy, crispy texture. We like to fry just one side to enjoy the chewy bite of the steamed wrapper as well. The two textures complement the flavors as well, making the entire dish just so much fun to eat!
- Easy to freeze. You can easily make a big batch of these delicious Chinese dumplings and freeze them for later. They cook wonderfully from frozen, and this is a great way to enjoy an easy weeknight meal on a night when you really need it!
Ingredient Notes
To make these delicious chicken potstickers, you will need the following ingredients (full measurements in recipe card below):
- ground chicken - make sure the chicken is fully thawed before starting the chicken potsticker filling.
- green onions - green onion has a refreshing herbiness that pairs really well with garlic and ginger. Chop extra green onions for a pop of color when serving too.
- egg - a little egg will help bind the filling together.
- garlic - either mince fresh garlic yourself or use minced garlic from the store.
- ginger - grating fresh ginger breaks it into tiny pieces to make sure there are little pieces in every bite.
- soy sauce - salty soy sauce will make sure the chicken is fully flavored. Oyster sauce is a good alternative.
- Shaoxing cooking wine - this is a deeply flavorful, amber-colored rice wine you can often find at Asian markets. You can also substitute with rice vinegar.
- sesame oil - sesame oil adds a rich, nutty flavor.
- corn starch - cornstarch will absorb moisture as the potstickers cook, making sure they have the perfect texture.
- salt and pepper - season well. White pepper can add another layer of flavor.
- round dumpling wrappers - although the dumpling skin is just made from a mixture of wheat flour and water (see our Dumpling Wrappers recipe), it's may be easier to purchase a 50-piece package of wonton skins from the grocery store. It's totally up to you!
- vegetable oil - you'll want a neutral-tasting oil that can handle frying, like vegetable oil or soybean oil.
- cold water - this is for steaming the potstickers after they fry for two different textures.
- white sesame seeds - sprinkle some over the dumplings for a nice garnish.
You will also need measuring cups and spoons, a large mixing bowl, spatula, plastic wrap, two small bowls, parchment paper, a baking tray, a tea towel, and a large non-stick frying pan.
How to Make the Best Chicken Potstickers
First, make the chicken filling.
- Combine ingredients. In a large mixing bowl, add ground chicken, green onions,, egg, garlic, ginger, soy sauce, Shaoxing wine, sesame oil, salt, and pepper. Stir with a spatula until evenly combined.
- Marinate. Cover the bowl with plastic cling wrap and marinate for at least 20 minutes (up to overnight) in the refrigerator to soak in all the flavours.
Next, wrap the dumplings.
- Moisten edges. Prepare a small bowl of water for dipping your fingers into. Take one dumpling wrapper at a time and place it in your palm. Dip your finger into water and smear it along the edge of the wrapper.
- Add filling. Transfer a tablespoon of filling into the centre.
- Fold wrapper. Fold the wrapper over into a half-moon shape, and enclose the filling inside. Press the edges together to seal, or pleat the edges together with your finger. Place the dumpling on a parchment-lined baking tray.
- Repeat. Repeat with all dumplings. Cover with a tea towel to prevent the wrappers from drying out.
Now, cook the potstickers.
- Pan fry bottoms. Heat vegetable oil over medium-high heat in a large non-stick frying pan until hot, about 3 minutes. Place a batch of 15 dumplings on the pan and place them approximately ½-inch apart to make sure that they don't stick together. Cook for 3 minutes until the bottom turns golden brown. (To get all sides crispy rather than just the bottom like we did, then cook on both sides until golden and crispy).
- Add water. Add water into the pan to cover half of the dumplings' height (½-inch deep). The water should start sizzling and boiling immediately.
- Cook. Cover with the lid and cook for 7-8 minutes until almost all the water has evaporated. Remove the lid and lower the temperature to medium heat. Cook for another 2 minutes until all water has been absorbed. The bottom of the dumplings should be crispy.
- Repeat. Repeat the same steps for another batch of 15 dumplings.
Potsticker Dipping Sauce
Serve chicken potstickers with black vinegar or soy sauce. Black vinegar has a deep, umami flavor, perfect for dipping sauces. We make a simple vinegar dipping sauce using black vinegar, soy sauce, sesame oil, and green onions:
- In a small mixing bowl, make the vinegar dipping sauce by combining black vinegar, soy sauce, sesame oil and green onions. You can also add some Sriracha for a spicy kick.
- Transfer the crispy dumplings onto a plate and sprinkle some sesame seeds and green onions on top. Serve with the homemade vinegar dipping sauce.
Recipe Variations
- Try a different ground meat. Chicken mince has a nice, almost neutral flavor. Ground turkey or ground pork would be a good alternative. You can also use ground chicken thigh meat for a richer flavor.
- Add more veggies. If you prefer dumplings with cabbage, you can easily shred and saute some napa cabbage or grated carrots to add to the delicious filling.
- Use gyoza wrappers. Can't find potsticker wrappers? Try gyoza wrappers instead. They're smaller and thinner, so you'll need to be careful with them, but they'll work in a pinch.
- Make it spicy. If you love everything spicy, add some sriracha to the dumpling filling or to your dipping sauce.
How to Serve
These Chicken Potstickers are delicious served on their own, or paired with some of other Chinese dim sum appetizers including:
- Crispy Bottom Shanghai Pan-Fried Pork Buns
- Spicy Chili Oil Wontons
- Vegetarian Spring Rolls
- Chive Pancakes with Sourdough Starter
- Miso Garlic Chicken Wings
Love dumplings and dim sum? Try these 25 Best Dim Sum Recipes to find your new favorite dumpling recipes and more!
Recipe Tips and Tricks
- Let it rest. The filling mixture will taste even better if you let it rest in the fridge for a few hours or even overnight. All those aromatic ingredients and spices mingle together. Your patience will be rewarded!
- Cover quickly. When you add the cold water to the hot pan, it will immediately start steaming. If there is any residual oil in the pan, it may splatter on you. Cover the pan right away to avoid burns.
- Fry on one side or both. You can see in these photos that we only fried one side of the dumplings. This can be a nice way to get a little crispiness while still enjoying the tender, chewy texture of the wonton wrapper. It's entirely up to you. Try it both ways and see what you prefer.
Storing and Freezing Instructions
How to Store
Store any leftover potstickers in an airtight container in the fridge for 3-4 days.
How to Reheat
Reheat the leftover cooked dumplings in the microwave or crisp them up in a pan with a little oil.
How to Freeze
I only recommend freezing raw potstickers (not cooked ones) to cook later. Arrange them in a single layer on a baking sheet lined with parchment paper for 1-2 hours. Then, transfer them to an airtight container and freeze them for several months.
How to Cook from Frozen
You can cook them directly from frozen - just let them steam a little bit longer than normal. After the first round of steaming, add an additional ¼ cup of water and cover again. Cook until the water is nearly gone (approximately 5 more minutes).
FAQ
What are chicken potstickers made of?There are many different variations of chicken potstickers, so there isn't one right answer. In general, they include ground chicken with aromatic ingredients like ginger and garlic. Some versions include Napa or green cabbage, water chestnut, and shredded carrot, but those aren't a requirement. We prefer to make these chicken pot stickers with green onion and several flavorful sauces, including Shaoxing wine, soy sauce, and sesame oil. This results in a protein-rich dumpling that's hearty enough to enjoy as a light meal or as a satisfying appetizer.
Are potstickers Chinese or Japanese?Pot stickers are a type of Chinese dumplings that originated in northern China. The Japanese version of pot stickers is called gyoza, which are smaller and can be cooked in several different ways. Potstickers are traditionally pan-fried and then steamed in the pan.
What sauce is good with dumplings?After making and eating many dumplings, we're hooked on this sweet-savory-tangy--salty-umami dipping sauce made from soy sauce, black vinegar (worth the hunt), green onions, and sesame oil. It whips up in just a few seconds of effort and brings so many different types of flavors in one little bite!
More Dumpling Recipes
- Beef Potstickers (Dumplings)
- Vegetable Dumplings
- Pork Dumplings
- Kimchi Dumplings
- Chicken and Cilantro Wontons
- Potato Onion Pierogi
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Pico de Gallo
Homemade Pico de Gallo is quick and easy to make at home in just 5 minutes with a handful of simple ingredients. This authentic Mexican dip is fresh, delicious, and flavorful, made with fresh tomatoes, onion, cilantro, and lime juice. It's no surprise that pico de gallo is a total crowd pleaser and the perfect addition to your next summer fiesta menu.
You really don't need store-bought salsa anymore because it's so easy to make your own and so much healthier and tastier. Wouldn't you pick freshly chopped ingredients over rehydrated vegetables (yes, that is actually a common ingredient in store-bought salsa!). Serve this chunky salsa as a healthy appetizer with tortilla chips or spoon over tacos, quesadillas, and fajitas, or serve on the side with almost any Mexican recipe.
Why You'll Love this Pico de Gallo Recipe
- Quick and easy 5-minute recipe. You read that right - this chunky salsa takes about 5 minutes to make. For homemade pico de gallo, you only need a handful of simple ingredients and a few minutes. It's so much easier than you'd think!
- Made completely from scratch. This easy pico de gallo recipe is made entirely from fresh ingredients, like fresh tomatoes, red onion, cilantro, and more. All that fresh produce gives your homemade salsa an equally fresh flavor and helps you avoid any preservatives or unnecessary additives.
- It's customizable. When you make your own salsa at home, you can customize it however you'd like. Kick up the heat with jalapeños or mellow it out, add in avocado, or add in fresh fruit. See or Recipe Variations below for more ideas.
Ingredient Notes
Pico de gallo is a type of salsa made using fresh chopped ingredients. For this recipe, you only need 5 easy ingredients.
- tomatoes - for the best pico de gallo, make sure to use ripe tomatoes.
- onion - dice the onion finely. You can also substitute for red onion.
- cilantro - use fresh cilantro and discard any tough stems.
- lime juice - it's best to use freshly squeezed lime juice for the most potent flavor. You can also add more to taste, as needed.
- salt - we add some salt but you may want to taste the salsa and add more if needed, to taste.
- jalapeño pepper - optional, if you want to spice it up. Add as much as you want.
How to Make the Best Pico de Gallo
To make pico de gallo, all you do is finely dice the 3 veggies (or 4 if you are adding jalapeños), add lime juice, and toss combine. You've got yourself a bowl of fresh red salsa. I told you it was easy!
Recipe Variations
- Add a smoky element. If you have a grill or a gas burner, roast the jalapenos or onions for a smoky flavor.
- Make it spicy. Add an extra jalapeno pepper or two, or choose a spicier pepper, like serranos. Another option is to add a splash of hot sauce or a dash of cayenne pepper. Just remember that you can always add more, but you can't take any away!
- Add fresh fruits. Fresh pineapple or mango are a perfect match for this homemade pico de gallo recipe. They aren't traditional, but the tangy sweetness works wonderfully with the hot peppers and fresh tomatoes in this delicious salsa. See our Mango Salsa recipe for more.
How to Serve Pico de Gallo
Serve a bowl of Pico de Gallo with a plate of tortilla chips and dip away. You can also serve it over baked nachos, tacos, or as a spread in a burrito. It goes with pretty much any Mexican-inspired meal that you can think of. Some of my favorites to serve pico de gallo with are:
- Baked Chicken Quesadillas
- Carne Asada Tacos
- Sheet Pan Nachos
- Beef and Bean Burritos
- Shrimp Fajitas
- Crispy Refried Bean Tacos
For more recipes, see our 30 Mexican Recipes for Cinco de Mayo.
Recipe Tips and Tricks
- Prep ahead. Once you slice fresh tomatoes, they'll begin to release lots of moisture. To prevent your homemade pico de gallo from becoming too watery, set the chopped tomatoes in a strainer over a bowl for a couple of hours before adding the other ingredients.
- Use fresh ingredients. With such a simple recipe, quality makes a big difference. Use the freshest ingredients you can find, including fresh lime juice, instead of the bottled stuff.
- Look for low-moisture tomatoes. You can use any type of fresh tomatoes you like, but Roma tomatoes and other paste tomatoes are ideal for this purpose. They have firm, flavorful flesh and much less of the seedy mucilage mixture in the middle.
Storing Instructions
Like other homemade salsas, pico de gallo doesn't last very long. I recommend storing it in an airtight container in the fridge and eating it within 3-4 days at the longest. Towards the end, the veggies will start to soften and lose their texture. You may also need to strain off excess moisture from the tomatoes, so consider serving with a slotted spoon.
FAQ
What does pico de gallo mean?In English, the Spanish name "pico de gallo" translates to "beak of rooster." The origin of the name is unclear, but there are several different origin stories. Some people say the name comes from how people used to eat pico by pinching their thumb and forefinger together in the shape of a rooster's beak. Others believe it's named after the shape of the serrano pepper, which resembles a pointed beak. Perhaps it gets its name from how the spicy peppers will bite you back or how the finely chopped ingredients resemble bird food. It's not totally clear where the name comes from, but that doesn't make it any less delicious or essential to your favorite Mexican recipes.
Is pico de gallo spicy?It really depends on the recipe you use and the specific jalapeño peppers on hand. Some varieties are really mild, so they add that pepper flavor without the heat. If you like lots of heat, look for medium to hot peppers or try adding a serrano. If you don't like heat at all, just skip the pepper completely for a mild salsa.
What's the difference between pico de gallo and salsa fresca?Although the basic ingredients are very similar, pico de gallo is made with finely chopped ingredients, whereas salsa fresca is blended or pureed. They're both made with fresh ingredients, like tomatoes, onions, peppers, etc., so the main difference is the consistency of the sauce.
More Mexican Dip Recipes
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Teriyaki Chicken Skewers with Pineapple
Juicy and tender Teriyaki Chicken Skewers with pineapple, bell peppers and red onions are sticky, sweet, savoury, and tangy. These chicken kabobs are packed with flavour from the easy to make marinade and homemade teriyaki sauce. It's the best addition to your summer weeknight dinner.
This grilled skewer recipe is perfect for summer nights because it's quick and easy. You will need to marinade the chicken at least an hour in advance and then spend about 15 minutes grilling. To make things even faster at dinner time, prep and marinate the chicken the night before or in the morning.
Why You'll Love These Teriyaki Chicken Skewers
- Sweet and savory. Teriyaki is the perfect marriage of sweet and savory flavors with all the umami notes from soy sauce and the sweetness of brown sugar. As you grill the chicken kebabs, the flavors concentrate down and caramelize on the edges while infusing the peppers, onions, and fresh pineapple with extra flavor. Seriously so good!
- Great for entertaining. These skewers are delicious any night of the week, but they're phenomenal for parties and gatherings! While the chicken marinates, you'll have plenty of time to work on other things and they only need 15 minutes on the grill. Plus, the wooden skewers make them easy to serve and eat.
- Make indoors or outdoors. We usually associate grilling with being outside on a hot, sunny day, but you can easily cook these pineapple teriyaki chicken skewers on an indoor grill pan or in the oven any time of year! They're great for that smoky, summery flavor when it's rainy or snowy outside.
Ingredient Notes
To make this delicious Teriyaki Chicken Pineapple Skewers, you will need the following ingredients (full measurements in recipe card below):
- chicken breast - cut into 1.5-inch cubes.
- teriyaki marinade - made with a combination of water, soy sauce, dark soy sauce, brown sugar (or honey), cornstarch, garlic powder (optional), black vinegar, and salt.
- pineapple - grilled pineapple is super sweet and juicy, which pairs perfectly with teriyaki chicken.
- bell peppers - green pepper, yellow pepper, and red pepper, for threading onto the skewers.
- red onion - for threading onto the skewers.
- olive oil - for grilling.
- white sesame seeds - to sprinkle on top.
You will also need measuring cups and spoons, skewers, tongs for grilling, and an indoor grill pan (if you are not using an outdoor grill).
How to Make the Best Grilled Teriyaki Chicken Skewers with Pineapple
- Prepare the teriyaki marinade. Add all of the ingredients for the teriyaki marinade into a small pot. Stir and bring to a boil. Turn off the heat and set aside to cool for 1 hour. It should be cooled down completely. Set aside ⅓ cup of the teriyaki sauce.
- Marinate the chicken. Cut out chicken breasts into 1.5-inch thick cubes and add them into the teriyaki marinade. Stir with a spoon to coat all the chicken pieces and refrigerate for at least 1 hour (or overnight for the best results).
- Skewer the chicken. Thread the chicken onto skewers, alternating with bell peppers, red onion, and pineapple. I like to thread the pineapple on both ends to help immobilize the cubed chicken.
- Grill the skewers. Lightly brush olive oil over the grill pan. Preheat over medium high heat for about 5 minutes until sizzling hot. Cook the chicken skewers for 8-10 minutes on each side or until its internal temperature reaches 165 F (75 C).
- Serve. Transfer the skewers onto a plate and drizzle with the reserved teriyaki sauce. Sprinkle with some sesame seeds and serve over steamed rice.
Recipe Variations
- Play with the marinade. For a sweet and spicy flavor, add some sriracha or red pepper flakes. Feel free to add a tablespoon of fresh ginger for a bright heat or star anise for a licorice flavor. You can even replace the water with pineapple or orange juice for a fruity note!
- Add more veggies. Feel free to adjust the veggies to whatever you have on hand or different seasonal variations. I recommend keeping the pineapple chunks for that tropical flavor but feel free to use different colors of bell peppers, mini sweet peppers, cherry tomatoes, and more.
- Change the sweetener. I prefer to use brown sugar in the sauce because it has a rich flavor that works wonderfully in the homemade sauce. I don't recommend using regular white sugar for that reason, but honey, maple syrup, and even coconut sugar are all great substitutes that add an interesting flavor.
- Use a different protein or cut. Teriyaki works wonderfully with so many other proteins! I like to use cuts with lighter flavors to allow the flavor to stand out, like pork tenderloin. The higher fat content in chicken thighs can make these juicy chicken skewers even more tender and flavorful! Sweet shrimp and hearty beef also work wonderfully with the pineapple and rich sauce.
How to Serve
After grilling, these Teriyaki Chicken Pineapple Skewers are delicious served on their own - the chicken and veggies can be eaten straight off of the bamboo skewers. You can also pair them with some of my favorite BBQ sides including:
- Rice: Coconut Rice, Steamed Rice, or Vegetarian Fried Rice. For a lower-carb option, try cauliflower rice instead.
- Salad: Chinese Garlic Cucumber Salad, Asian Cold Noodle Salad, or Asian Chopped Salad.
- Veggies: Grilled Corn on the Cob, Oven Roasted Vegetables, or Tofu and Mushroom Stir Fry.
- Noodles: Lo Mein Noodles, Vegetarian Chow Mein or Peanut Noodles.
For more recipes, see our 25+ Best BBQ Side Dishes.
Recipe Tips and Tricks
- Marinate the chicken. It is crucial to let the chicken marinate at least for an hour to allow the flavours to infuse and for it to get juicier. If you are able to let it marinate even longer, it will taste that much better. I prefer letting it marinate overnight, when I have the time.
- Double up the recipe. This is a smaller batch recipe that makes 6 skewers. You can easily double or triple the recipe to feed a crowd.
- How to cook skewers in the oven instead. You can absolutely cook these skewers in the oven as well. This way you can cook them all year round. They just won't have those charred grill marks, but will still taste delicious. To bake, place skewers on a baking tray and roast at 480 F for 12-13 minutes, or when the internal temperature reaches 165 F. You can add some charring by then placing under the broiler on high for 1 minute. Keep a close eye on them, because they can burn quickly.
Storing and Freezing Instructions
How to Store
Unthread the teriyaki chicken and store it in an airtight container for up to 3 days in the refrigerator.
How to Reheat
Preheat the oven to 350F and wrap the teriyaki chicken skewers in aluminum foil. Reheat for 10-20 minutes until warmed through. For juicier kabobs, you can add a splash of water or chicken broth to the aluminum foil wraps.
FAQ
How do you make teriyaki marinade?Homemade teriyaki marinade is so easy to make and tastes even better than the store-bought teriyaki sauce! It's made by cooking down and thickening several different flavor-packed ingredients on the stove, which you then cool before marinating your chicken chunks or any other protein. My homemade sauce recipe uses water, soy sauce, dark soy sauce (for an even stronger umami flavor), brown sugar or honey, cornstarch, black vinegar, salt, and a little garlic powder if you'd like. Since several of these ingredients are condiments, you can easily keep them on hand to make it any time!
Can you make teriyaki chicken pineapple kabobs in the oven?I highly recommend grilling these chicken teriyaki skewers whenever possible because the smoky grill flavor tastes amazing with the teriyaki glaze and fresh pineapple pieces. However, you can definitely make them in the oven instead! Like my beef shish kebab skewers, you can broil them on high for 4-5 minutes per side. Use a digital meat thermometer to double-check that the meat is fully done (165 F) before removing it from the oven.
Can you use leftover teriyaki marinade as a sauce?If any of the leftover marinade touched the raw chicken, it is no longer safe to serve raw. If you want to drizzle extra teriyaki sauce over these easy teriyaki chicken kabobs right before serving, either set aside part of the original sauce or make an extra half batch.
More Chicken Skewer Recipes
- Korean Chicken Skewers
- Balsamic Chicken Kabobs
- Chicken Satay Skewers with Peanut Sauce
- Greek Chicken Souvlaki Skewers
- Tandoori Chicken Skewers
- Persian Saffron Chicken Kebabs (Joojeh Kabob)
Tried this recipe?
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No Churn Vanilla Ice Cream
Sweet and creamy with a burst of vanilla flavor, this No Churn Vanilla Ice Cream recipe is the easiest way to make homemade ice cream without any special equipment or fussy gadgets (no ice cream maker required!). If you have some basic kitchen supplies and four simple ingredients, you've got everything you need for the easiest and creamiest vanilla ice cream you've ever tasted.
Is there anything better than homemade ice cream? Many of us are so used to the prepackaged stuff from the store that we forget how truly satisfying the real deal is. And you don't need to invest in an ice cream maker to enjoy it. The sugar in sweetened condensed milk will prevent this homemade vanilla ice cream from becoming too hard or icy, so you can get by with just a mixer. You don't need to bother with eggs or making a custard base either. You will get a perfect, creamy scoop every single time. If you can make whipped cream (you can), then you can totally make your own ice cream, too.
Why You'll Love This No Churn Vanilla Ice Cream
- No ice cream machine required. Save your money for ingredients, not another gadget to take up space in your cupboards. Unlike other homemade methods, you don't need to fuss with rock salt or any other contraptions either. Just a bowl and a mixer!
- The creamiest ice cream ever. The only corner this recipe cuts is ditching the ice cream maker. You won't have to worry about compromising on texture or flavor one bit! The heavy whipping cream is the real deal and will make your ice cream so luxuriously creamy, but it's the sweetened condensed milk that adds the perfect amount of sweetness. They're a match made in ice cream heaven.
- Ready in the same day. The hardest part of this recipe is being patient enough to let the ice cream freeze completely. You'll need at least 3 hours, but ideally 6+. It's worth the wait, I promise!
Ingredient Notes
To make this delicious No Churn Vanilla Ice Cream, you will need the following ingredients (full measurements in recipe card below):
- heavy whipping cream - look for a high-fat content (36-40% milk fat) as you need to whip the cream until it reaches stiff peaks. Half and half or regular milk will not do.
- sweetened condensed milk - this is arguably the most important ingredient as it's the only sweetener and the secret to a smooth, creamy scoop.
- pure vanilla extract - with so few ingredients, quality matters. Choose pure vanilla extract and consider using double-fold extract if you have it on hand.
- salt - salt brings out the sweetness and also helps prevent the ice cream from freezing solid.
- waffle cones or sugar cones - for serving
You will also need measuring cups and spoons, a large bowl, an electric mixer, loaf pan, parchment paper or cling film, and an ice cream scoop.
How to Make the Best No Churn Vanilla Ice Cream with Strawberry Jam
- Combine ingredients. In a large mixing bowl, add heavy cream, condensed milk, vanilla extract, and salt. Mix with a hand mixer on medium speed for about 7-8 minutes until stiff peaks form. (Note that for the first several minutes, the cream will be very frothy and bubbly. It will later turn into soft peaks and then stiff peaks).
- Freeze. Pour the mixture into a medium loaf pan or freezer-safe bowl. Cover with parchment paper or plastic wrap to prevent ice crystals from forming on the top of the ice cream. Place it in the freezer for 6 hours or more. If you like softer texture, freeze for 2-3 hours.
- Serve. Scoop out the ice cream and serve in sugar cones or waffle cones.
How to Make No Churn Ice Cream in 10 Minutes (Shaking Method)
Did you know that you can also make this no churn ice cream without a hand or stand mixer, and in just 10 minutes!? It will involve some physical work from you, but if you want a quick ice cream fix, then this is the method for you.
- In a medium-sized ziploc bag, add heavy cream, condensed milk, vanilla extract, and salt. Push the air out and seal the bag.
- In a larger Ziploc bag, add 2 cups ice and ½ cup salt.
- Place the smaller bag containing the ice cream mixture inside the bigger Ziploc bag and shake vigorously for 10 to 15 minutes, or until the ice cream hardens. The ice cream will be softer but you can serve immediately.
Recipe Variations
- Load up on vanilla flavor. If you love those little vanilla bean flecks, either replace the extract with the same amount of vanilla bean paste or scrape a real vanilla bean into the sweetened condensed milk mixture. So good!
- Add chocolate. Fold in a handful of chocolate chips or drizzle melted chocolate over the ice cream as you layer it for a little bitterness to balance the sweetness.
- Fold in jam. I'm telling you - a little homemade raspberry or strawberry jam swirled into vanilla ice cream is one of the best summer desserts of all time. Try our homemade Strawberry Jam with no pectin. It is a super easy recipe to make and takes this ice cream to another level.
- Make ice cream sundaes. There are so many fun toppings you can add to this ice cream, but I like to keep it old-school with Salted Caramel Sauce, chocolate sauce, or Strawberry Compote.
How to Serve
This No Churn Vanilla Ice Cream is a delicious frozen treat served on its own, or served over top of some warm and gooey desserts. It is absolute heaven for serving over warm Fudgy Brownies or homemade Apple Pie! Some other delicious sweets to serve with ice cream are:
Recipe Tips and Tricks
- Let it warm up before eating. For the best, creamiest texture, let the ice cream rest on the counter for 5-10 minutes before serving.
- Don't mess with perfection. It's natural to want to make a few substitutions here and there, but this no churn ice cream recipe only requires 4 basic ingredients. If you change any of them, your results are not guaranteed.
- Use real vanilla extract. This isn't a time for imitation vanilla. Use pure vanilla extract for a really strong vanilla flavor.
- Use a chilled loaf pan. Freeze the loaf pan while you're making the ice cream base. This will help freeze the ice cream quickly and minimize ice crystals in your delicious homemade ice cream.
Storing Instructions
Transfer the ice cream to a freezer-safe container and freeze for up to 2 weeks. Technically, it can last longer, but it's more likely for the ice cream to develop ice crystals and the flavor will begin to degrade as well.
FAQ
What is no churn ice cream?There are quite a few different ways to make homemade ice cream without an ice cream maker, but this basic no churn recipe is my favorite one. Whip heavy whipping cream, sweetened condensed milk, vanilla, and salt until the mixture reaches stiff peaks, then pour it into a loaf pan, wrap it with plastic wrap, and freeze. It's almost like frozen whipped cream, but the sweetened condensed milk gives it that classic ice cream texture and a rich flavor. It's so easy to make, and you don't even need a stand mixer!
Do you need to add eggs to no churn ice cream?Nope, no churn ice cream follows a different basic recipe. Unlike traditional ice cream or frozen custard recipes that use egg yolks, no churn ice cream uses sweetened condensed milk. The high sugar content prevents the ice cream from becoming too hard or icy while adding a rich creaminess and sweet flavor.
How do you give vanilla ice cream a strong vanilla flavor?Vanilla certainly doesn't have to be plain, especially with the right flavorings. Vanilla extract is always a strong choice, but there is a wide range of quality out there. Skip the imitation extract and only use pure vanilla extract. If possible, consider using a double or triple-fold extract for an even bolder vanilla flavor.
Another option is to replace the extract with the same amount of vanilla paste, which has the same flavor as the extract but adds those iconic flecks. For the best of both worlds, use vanilla extract and scrape the flecks out of one vanilla bean. You'll get the speckled look and a strong, real vanilla flavor at the same time.What is the difference between soft peaks and stiff peaks?When making ice cream with a mixer (as opposed to an ice cream maker), you will need to whip the heavy cream to firm peaks. It's important to identify the different stages of whipped cream from soft peaks to firm peaks.
Soft peaks barely hold their shape. The peaks will sink down immediately when you lift up the beaters.
Medium peaks can hold their shape pretty well, but the tip of the peak curls over when the beaters are lifted.
Stiff or firm peaks stand straight up when the beaters are lifted.More Frozen Treats
- Strawberries and Cream Popsicles
- Watermelon Sorbet
- Blackberry Milkshake
- Strawberry Sorbet
- Peach Sorbet
Tried this recipe?
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Tomato Galette
This homemade Tomato Galette is the ultimate celebration of summer tomatoes, made with a buttery, flaky crust, a thin layer of cheese, and a bed of colorful heirloom tomatoes. It is stunning enough to serve as an appetizer or at brunch, but it's just as good served as a light summer dinner on the patio with a simple Arugula Salad and chilled drink.
Galettes are rustic, open-faced tarts often known for their sweet fillings, but I'm a fan of savory galettes as well. A little flaky pie crust makes everything better! This summer tomato galette is the best way to use those gorgeous heirloom tomatoes from the farmer's market, too. As the tomatoes bake down in the oven, their sweet, acidic flavor mellows out into something surprisingly rich and nuanced. I find myself thinking of it long after tomato season is over!
Why You'll Love This Tomato Galette Recipe
- Completely homemade. Every component is made by hand, including the buttery galette crust. Although it looks complicated, it's way easier than you'd think and so much better than grabbing a box of pie crust at the store!
- Made with simple ingredients. This recipe uses everyday ingredients like flour, butter, and olive oil but transforms them into an elegant option fit for any occasion. It's a great lesson in letting the ingredients speak for themselves.
- Great any time of the day. This fresh tomato galette can easily be served for breakfast, lunch, or dinner. Serve it with quiche and fruit salad for brunch, as a colorful appetizer, or or turn it into a light summer meal with a simple green salad. Make it your go-to for summer entertaining!
Ingredient Notes
To make this delicious Tomato Galette, you will need the following ingredients (full measurements in recipe card below):
- pie dough - we made the pie dough from scratch using all purpose flour, salt, butter and ice water. Make sure the butter is very cold to give the galette dough the perfect amount of flakiness. You can also use store-bought pie dough for convenience.
- heirloom tomatoes - choose perfectly ripe tomatoes and look for varieties with a strong flavor. Thinly slice and dry the slices before adding them to the galette.
- garlic - either crush or grate the fresh garlic to release its flavor.
- olive oil - to bring the cheese layer together.
- cheese - you'll need freshly grated cheddar and parmesan cheese.
- seasonings - Italian seasoning, sea salt, ground black pepper
- egg - beat in a small bowl for the egg wash glaze on top.
- fresh basil - optional, for garnish and added flavor.
You will also need measuring cups and spoons, several mixing bowls, pastry cutter, plastic wrap, rolling pin, baking sheet, parchment paper, and a paper towel.
How to Make the Best Tomato Galette
First, prepare the pie dough.
- Combine ingredients. Combine flour and salt in a mixing bowl, then add cubed butter. Use a pastry cutter (or 2 knives) to incorporate butter into the flour until large pea-sized pieces remain.
- Make dough. Add ice water and mix until most of the flour is incorporated and the dough is smooth.
- Chill. Wrap the dough tightly in plastic cling wrap and place in the refrigerator to rest and firm up for 30 minutes.
- Roll. Once the dough has firmed up, place it on a lightly floured surface. Use a rolling pin to roll it out into a circle or oval shape, about ¼-inch thick (the edges will be folded over, so the shape doesn't have to be perfect). Transfer the dough to a large parchment lined baking sheet. Cover in plastic cling wrap and refrigerate until the filling is ready.
Next, prepare the heirloom tomato filling.
- Prep tomatoes. Line a baking sheet with a paper towel and add tomato slices. Sprinkle some salt over tomatoes and set aside for 10-20 minutes to draw excess moisture out of the tomatoes. Gently pat with a paper towel to remove excess liquid.
- Make cheese mixture. In a mixing bowl, combine garlic, olive oil, cheddar cheese, parmesan cheese, and Italian seasoning. Mix well until smooth.
Finally, assemble the galette and bake.
- Add cheese mixture. Take the dough out of the fridge and spread the cheese mixture onto the base of the rolled out dough, making sure to leave a clear 1-inch border around the edge.
- Add tomatoes. Add the tomato slices over the cheese mixture and season with salt and pepper.
- Fold in edges. Carefully fold over the outer edge over the filling, overlapping about every inch. Brush egg wash along the folded over edges.
- Bake. Bake in a 375F preheated oven for 50-55 minutes, or until the dough crust turns golden brown. Let cool for 5 minutes.
- Serve. Garnish with fresh basil. Slice and serve warm.
Recipe Variations
- Adjust the cheese. I use cheddar and Parmesan for the cheese layer, both of which have a potent, savory flavor that really balances the tomatoes well. If you'd like to try something different, consider replacing the cheddar with cream cheese or even creamy goat cheese. The cheese mixture will be softer and looser, but it will still taste great.
- Use store-bought pie crust. I promise that making your own homemade pie crust is easier than you'd expect, but if you're in a rush, you can use frozen pie crust or even puff pastry sheets instead.
- Drizzle with pesto. A little basil pesto always makes summer tomatoes taste magical. Add a drizzle of homemade or store-bought pesto over top for an aromatic pop of freshness.
How to Serve
This Tomato Galette is delicious served on its own as an appetizer or light meal, or paired with some of my favorite mains and sides for a full summer dinner spread including:
- Balsamic Chicken Kabobs
- Tortellini Salad
- Classic Juicy Hamburgers
- Garlic Butter Lobster Tails
- Kale Chickpea Salad
- Easy Grilled Shrimp Boil
For more recipes, see our 60+ Summer Dinner Ideas.
Recipe Tips and Tricks
- Use the best tomatoes. Not all tomatoes are created equally. For the best flavor, select an heirloom tomato variety known for being really bold and flavorful, like brandywines.
- Rest the dough. After you prepare the dough, give it at least 30 minutes to rest and relax before you roll it out. For easier prep, make the dough the night before and store it in the fridge until you need it.
- Use the food processor. If hand mixing the homemade crust is not your thing, you can pulse the dough together in a food processor instead. Be careful not to overmix; you still want pea-sized pieces of butter.
Storing and Freezing Instructions
How to Store
Store any leftover tomato pie in an airtight container in the fridge for 3-4 days.
How to Reheat
Although you can pop the leftovers in the microwave in a pinch, this can cause the galette crust to become soggy. I prefer to bake the leftover galette for about 10-12 minutes in a 325 F oven or half the time in an air fryer.
How to Freeze
Wrap the chilled leftovers in several layers of plastic wrap and freeze for 2-3 months.
FAQ
Can you freeze tomato galette?Although we don't regularly recommend refrigerating tomatoes, let alone freezing them, that doesn't apply in this situation. Since the tomatoes have already been baked, freezing won't really affect their texture. To avoid becoming freezer-burned, wrap the galette in both foil and plastic wrap.
How do you keep tomato galette from becoming soggy?To keep your flaky pie crust from becoming watery and soggy, you need to add a barrier - melted cheese. The cheese layer will prevent the moisture from the tomatoes reaching the crust, preserving the flaky, buttery texture. For extra measure, dry the tomato slices on a kitchen towel or paper towel to remove any excess moisture before baking.
What types of tomatoes are best for galettes?Opt for pure summer sunshine in tomato form, AKA heirloom slicing tomatoes. These large, colorful, and flavorful tomatoes are the perfect size to trim into thin slices and layer on the galette, and they add the most incredible color and flavor. I highly recommend either grabbing some from the farmers' market or your own garden instead of buying the pale options from the grocery store. It's worth it.
More Tomato Recipes
- Stuffed Tomatoes
- Tomato Burrata Salad
- Tomato Basil Soup
- Creamy Tomato Pasta
- Tomato Cucumber Avocado Salad
- Creamy Tomato Potato Soup
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Tabbouleh Salad
This easy Tabbouleh Salad is made in the traditional style with bulgur wheat, lots of fresh herbs, and summer veggies marinated in a simple dressing. It's an essential part of Middle Eastern cuisine, commonly served as a mezze with Baba Ganoush, Hummus, and fresh Pita Bread. Make a batch of this vegetarian salad for your next party or to meal prep all week long!
This traditional parsley salad comes from the mountains of Lebanon and Syria, where it's been served for centuries, if not longer. Today, there are countless versions and variations of this Middle Eastern salad across the region. Although the basic recipe may change, one constant stays the same. Tabouli must contain lots of fresh parsley and usually some sort of grain, a few fresh veggies, and a simple dressing. It's the absolute perfect salad when you're craving something light and refreshing, and tastes like heaven nestled into a pita with Chicken Shawarma or Falafel!
Why You'll Love This Tabbouleh Salad
- Perfect side dish or appetizer. Traditional tabbouleh is often served as a side dish, appetizer, or even as a topping for shawarmas. One batch of tabouli salad feeds a crowd, and you can easily double (or triple) it for big parties.
- Must-have for Middle Eastern meals. This herb salad is eaten throughout the Middle East and even parts of the Mediterranean. It's usually served as a mezze, a tapas-style meal of small plates. Pair it with your favorite Middle Eastern dishes, like baba ganoush, hummus, olives, dolmas, meats, and cheeses, and make a meal of it!
- Incredibly fresh flavor. Parsley is the main ingredient in authentic tabbouleh, and it gives every bite such a fresh and vibrant flavor. The herby, lemony flavor is the perfect palate cleanser between grilled meats or savory dips, and it's my go-to during the hot summer months!
Ingredient Notes
To make this delicious Tabbouleh Salad, you will need the following ingredients (full measurements in recipe card below):
- fine bulgur - the trickiest part of this recipe may be finding bulgur wheat. Look for it near the rice and couscous at your local grocery store. You may need to search online or visit a Middle Eastern grocery store.
- veggies - keep it simple with diced English cucumber, firm Roma tomatoes, and green onions.
- fresh herbs - tabbouleh is known for having lots of parsley, but I also like to add fresh mint. Feel free to use either curly or flat leaf parsley; whichever you prefer.
- extra virgin olive oil - for the simple dressing.
- fresh lemon juice - adds the perfect pop of freshness.
- fresh garlic - for a savory bite.
- salt
You will also need measuring cups and spoons, 2 large bowls, a cutting board and a very sharp knife, a kettle or pot, and a medium bowl.
How to Make the Best Tabbouleh Salad
- Soak. In a medium to large mixing bowl, add bulgur and slowly pour in boiling water. The boiling water should cover the bulgar about 1 inch. Let it soak for 20-30 minutes until all the water is absorbed and the bulgur is tender.
- Season. In another mixing bowl, add olive oil, lemon juice, garlic, and salt. Mix well until smooth. Stir in cooked bulgur and set aside for another 10 minutes to infuse all the flavor.
- Combine. In a large mixing bowl, combine parsley, mint, cucumber, tomato, and green onions. Add the bulgur mixture and toss well.
- Serve. Serve immediately. You can chill the tabouli salad in the fridge and serve as is or as a topping in a shawarma with chicken or falafel.
Recipe Variations
- Make a quinoa tabbouleh salad. Although this is not traditional, it is a nice wheat-free and gluten-free option and a great way to add some extra protein to your diet.
- Add chickpeas. This is especially handy for meal prep! Rinse and drain a can of chickpeas to stir into the tabbouleh for extra plant-based protein and fiber.
- Make a Mediterranean version. For a Greek or Turkish-style salad, serve your tabbouleh with feta cheese, kalamata olives, and roasted red peppers.
How to Serve
This Tabbouleh Salad is delicious served on its own as a light lunch, or paired with some of my main course meals including:
- Chicken Shawarma
- Falafel
- Greek Salmon
- Air Fryer Lamb Chops
- Balsamic Chicken Kabobs
- The Best Ribeye Steak
Recipe Tips and Tricks
- Don't overcook the bulgur. Bulgur wheat is soaked in hot, boiling water until tender, not cooked on the stove. Just let it cook until tender to ensure the best texture and drain off any excess water.
- Use a food processor. This is entirely optional, but if you find it tedious to chop the fresh herbs into teeny tiny pieces, feel free to blitz them up in the food processor.
- Let it chill. Fresh tabbouleh tastes even better the next day after the ingredients have marinated together. This makes it great for meal prep, too!
- Find the right bulgur wheat. If you've never purchased this ingredient before, look for fine bulgur, not coarse bulgur. Fine bulgur comes in smaller pieces, similar to couscous, and it has the perfect texture for this tabbouleh or tabouli salad recipe.
Storing Instructions
Seal the leftover tabbouleh in an airtight container in the fridge for up to 3-4 days.
FAQ
What is bulgur wheat?Bulgur wheat looks and feels similar to couscous or quinoa and is an essential component of authentic tabbouleh. Bulgur wheat is made from individual wheat berries that are partially cooked, then dried and cracked into small pieces. This precooking process speeds up the cooking time dramatically, allowing you to prepare the cracked wheat by soaking it in boiling water for just 20-30 minutes. It's a great shelf-stable grain to add to fresh salads all summer long.
Can you freeze tabbouleh salad?This tabbouleh recipe is best served fresh, as the fresh parsley and vegetables will soften and break apart after thawing.
How long does tabbouleh salad last?Once assembled, the tabbouleh will keep for 3-4 days in an airtight container in the fridge.
More Salad Recipes
- 40 Best Salad Recipes
- Israeli Couscous Salad
- Persian Shirazi Salad with Cucumber and Tomato
- Buckwheat Salad
- Mediterranean Couscous Salad
- Mediterranean Chickpea Salad
Tried this recipe?
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Matcha Cookies
These homemade Matcha Cookies are the perfect sugar cookies with a bold green color and matcha's distinct grassy flavor. The sweetness balances the earthiness of the green tea powder, and a little melted white chocolate drizzle makes them look like edible art. They're soft and chewy, and the perfect cookies for matcha lovers!
I love a warm Matcha Latte every now and again as an alternative to coffee - and just like coffee, matcha powder deserves a prominent place in your favorite dessert recipes. The vibrant green color is so striking, but it's the earthy flavor that does it for me. The bitter, grassy notes add the perfect balance to cookies and cakes, preventing them from being too sweet. Plus, this easy recipe makes the most perfectly chewy cookies for serving with your afternoon tea!
Why You'll Love These Matcha Cookies
- Tender and chewy. The butter and sugar give these matcha white chocolate cookies the most deliciously chewy texture to match the strong matcha flavor. You'll want to nibble your way through to savor every bite!
- Stunning presentation. The bright green color makes these green tea cookies stand out on any dessert table, but the melted white chocolate drizzle makes them look like they're straight from an upscale bakery. The oohs and ahhs are guaranteed!
- No chilling needed. One of my favorite things about this matcha cookie recipe is how quickly it comes together! The dough doesn't need to chill before baking, so you can bake right away. Perfect for last-minute entertaining or satisfying a major cookie craving!
Ingredient Notes
To make these delicious Matcha Cookies, you will need the following ingredients (full measurements in recipe card below):
- all purpose flour - weigh out the flour using a kitchen scale for the most accurate measurement.
- matcha powder - use culinary matcha or better.
- baking powder - for just enough rise.
- kosher salt - to highlight the sweetness.
- unsalted butter - to cream the butter and sugar properly, the butter must be at room temperature.
- white sugar - for nice crispy edges and chewy centers.
- vanilla extract
- egg & extra yolk - to bind the cookie dough together.
- white chocolate - finely chopped to melt and drizzle over the finished cookies.
Baking Tools Needed
You will also need the following baking tools:
- measuring cups and spoons (or a kitchen scale)
- 3 baking sheets (or you can use one if baking in batches) lined with parchment paper
- 2 large mixing bowls
- electric mixer
- medium cookie scoop
- cooling rack
- small bowl
- spoon for drizzling
How to Make the Best Matcha Cookies
- Combine dry ingredients. In a large sized mixing bowl, add flour, matcha, baking powder, and salt. Whisk well to combine, then set aside.
- Combine wet ingredients. In another large mixing bowl, add butter, sugar, and vanilla. Beat with an electric hand mixer until fluffy, about 3 minutes. Add in the egg and egg yolk, then beat again until fluffy and combined, about 2 more minutes.
- Add dry to wet. Add the dry ingredients to the wet, then mix on low until combined, scraping at the edges. Ensure it is well combined, but do not overmix.
- Scoop cookies. Prepare 3 baking sheets with parchment paper (or one, if working in batches). Using a medium cookie scoop, scoop cookies to be about 2 tablespoons each. Place all the cookies evenly onto the baking sheets (I do 6 per sheet).
- Bake. Place into a 350°F preheated oven and bake for 13-14 minutes. Allow the cookies to cool on baking sheet for 10 minutes before transferring them onto a wire rack to fully cool before drizzling with white chocolate.
- Melt chocolate. When cookies are fully cooled, add the white chocolate to a microwave-safe bowl. Place the bowl the microwave and heat in 30 second intervals, stirring in between, until the white chocolate is fully melted.
- Drizzle chocolate. Use a spoon to drizzle white chocolate over the cooled cookies, then allow the white chocolate to harden before enjoying.
Recipe Variations
- Use dark chocolate. White chocolate and matcha are best friends, but I also love using deep, bitter dark chocolate as well. This would be great with a little orange zest, too!
- Make white chocolate chip matcha cookies. If you don't want to drizzle chocolate on top, fold the white chocolate into the cookie dough itself.
- Sprinkle the tops. After you drizzle the melted white chocolate, sprinkle gold sprinkles, black sesame seeds, or powdered freeze-dried raspberries for extra color.
How to Serve
These Matcha Cookies are the perfect treat to bake when you are craving a last minute sugar fix. They are also delicious paired with a warm drink like tea or coffee. Try it with one of these favorites:
Recipe Tips and Tricks
- Don't rush the cool down. Letting the cookies finish baking on the tray after you remove them from the oven is a crucial step. They need that extra time to firm up and get the right texture.
- Use good quality matcha. If you can possibly use ceremonial grade matcha powder, you'll have the strongest, purest matcha flavor. It costs a little extra, but you don't need much for the recipe.
- Use real white chocolate. Most of the white chocolate chips at the grocery store aren't actually made with white chocolate. Check the ingredients list for one that uses real cocoa butter. I find it easiest to buy white chocolate in bar form and cut it into small pieces.
- Don't crowd the cookies. Only bake 6 cookies per cookie sheet to give them plenty of room to spread in the oven.
Storing and Freezing Instructions
How to Store
Store leftover cookies in an airtight container at room temperature for 5-7 days.
How to Freeze
Freeze any excess cookies into a freezer-safe container for up to 3 months. Thaw on the counter before eating.
FAQ
What type of matcha is best for matcha cookies?There are several different grades of matcha and there is a vast difference in price and quality between them. I recommend using a high-quality matcha powder, ideally culinary grade or even ceremonial grade. The higher the quality, the cleaner and stronger the flavor. Lower quality matcha doesn't have nearly the same brightness either.
Can you grind green tea leaves to make matcha?Technically, yes. Matcha is made from ground green tea leaves, so you can run your own leaves through a spice grinder until they turn into a powder. However, matcha is typically made from higher-quality shade-grown green tea leaves. Your homemade matcha powder not have quite the same depth of flavor and bold color unless you're using the highest quality tea leaves.
How do you bring out the flavor of matcha in baking?On its own, matcha has quite a subtle flavor. There's an art to bringing out its flavor, especially in baking recipes. There are a few tricks to keep in mind, but first, you want to start with good-quality matcha. It has a purer, bolder flavor that can stand up to the other ingredients. I recommend using culinary grade matcha powder at the bare minimum, if not ceremonial.
Additionally, matcha comes to life with a few other flavors like citrus and white chocolate. When you incorporate these flavors, your matcha recipes will taste more balanced, and the flavors will pop even more. It can be as simple as drizzling a little white chocolate on top of your favorite matcha cookies recipe or adding a little orange zest, but it makes a big difference!More Cookie Recipes
- 50 Best Cookie Recipes
- Chai Cookies
- Lofthouse Cookies (Soft Frosted Sugar Cookies)
- White Chocolate Chip Cookies
- Date Cookies
- Pistachio Cookies
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Vegetarian Fried Rice
Who needs take out when you can make Chinese restaurant-style Vegetarian Fried Rice in your own home in 10 minutes? This rice has the best, crispy texture, tender, fluffy eggs, colourful vegetables, and packed with flavour. Plus, it's fully customizable so you can throw in whatever vegetables and protein you have on hand.
Fried rice is one of our favourite dishes, that we eat almost every week. It's Danny's specialty and it's one of the first dishes that he ever cooked when he moved to Canada on his own. Over the years, he has honed his skills and has really elevated his rice game. So today, he is sharing all his tips for creating restaurant-quality fried rice at home. Bye bye take-out!
Why You'll Love This Vegetarian Fried Rice Recipe
- Tried and true. We've made this recipe countless times, and know that it will turn out great for you every time! Each measurement and ingredient is just right. Your dish will taste just like what we make at home!
- So quick to make. Fried rice is surprisingly fast to make since eggs scramble up quickly and you can use frozen veggies to speed up the process. The longest part of the process is making the rice, but even that is pretty quick when you have a good white rice recipe. It's great for a last-minute meal to stick to your ribs.
- Easy to customize. This is one of fried rice's main advantages - it's endlessly customizable. You can change the veggies, add leftover veggie scraps from your fridge, top with fried tofu or protein crumbles, sprinkle with chopped peanuts and fresh herbs, and so much more. Start with a great recipe like this one, and then adjust it to make it your own!
Ingredient Notes
To make this easy Vegetarian Fried Rice, you will need the following ingredients (full measurements in recipe card below):
- vegetable oil
- eggs
- white rice - freshly cooked is best, but you can use leftover rice. You will just need to add some water to soften the rice.
- vegetables - fresh or frozen carrots, green peas, and sweet corn. Carrots and peas are essentials in fried rice. You can get creative with your other vegetable options and use whatever you have on hand. Broccoli and cauliflower are good options. You can even add peanuts or edamame beans.
- seasonings - sesame oil, salt, Italiano seasoning (optional). Another popular seasoning that can be used is cumin, but use sparingly.
- green onions - can be substituted with cilantro (but if using cilantro, it must be added at the end as a topping, as it will wilt under the heat).
- soy sauce - can be substituted for maggi sauce, or teriyaki sauce for a sweeter taste, satay sauce or fish sauce for more of a seafood taste, or curry sauce for a Thai-style fried rice.
- roasted black sesame seeds - this is optional, for serving.
You will also need the following equipment: measuring cups and spoons and a large wok or skillet.
How to Cook the Best Vegetarian Fried Rice
- Make the eggs. Heat oil in a large wok or skillet over medium-high heat for one minute. Add beaten eggs, and stir until scrambled and cooked through, yet still tender.
- Serve. Serve hot and sprinkle sesame seeds on top.
Recipe Variations
- Load up on veggies. There's no reason to stick to the basics here. Use your favorite fresh vegetables, like broccoli, snow peas, spring onions, green bell peppers, purple cabbage, fresh ginger, green vegetables (bok choy or kale), bamboo shoots, mushrooms, etc.
- Use brown rice. Since brown rice is higher in fiber than white rice, it can help fill you up a little longer. I recommend using long grain rice, as it holds its shape better after cooking.
- Add protein. For a filling vegetarian main dish, top your homemade fried rice with crispy tofu, plant-based chicken, seitan, and more. Meat lovers will love adding grilled shrimp, leftover chicken, or small pieces of pork or beef cooked separately before adding to the fried rice.
Different Types of Fried Rice
There are so many different ways to make fried rice, whether it be vegetarian, meat or seafood. You can mix together an endless variety of ingredients to keep changing it up. Some common combinations are:
- Beef with broccoli
- Shrimp with cauliflower and broccoli
- Chicken with chopped green beans with curry sauce
- Chicken with peanuts with a black bean sauce
Tofu can also be added to this vegetarian fried rice. Just cut it up into small cubes, similar in size to frozen peas and corns, as all the pieces in the dish should look uniform.
How to Serve
This Vegetarian Fried Rice is delicious served on its own, but is especially good paired with some delicious Chinese entrees including:
- Sweet and Sour Pork
- General Tso's Chicken
- Beef and Broccoli Stir Fry
- Kung Pao Tofu
- Orange Chicken
- Garlic Shrimp Stir Fry
For more recipes, see our 60 Chinese Takeout Recipes at Home.
Tips for Making Fried Rice
- Continuously stir. You will need to continuously stir throughout the cooking process to ensure even distribution of heat across the dish, and even cooking. Fried rice is about uniformity. The rice is supposed to be evenly cooked and all the pieces should have the exact same flavour and texture. I often use 2 spatulas for cooking this dish.
- Cook eggs until tender. Cook the eggs on medium high heat until cooked through, yet tender. You don't want the eggs to get to a very dry stage early on. You want them to be springy and bright in colour.
- Cook fried rice over high heat. Cook fried rice over high heat to achieve the best mix of texture and flavours. Asian fried rice is supposed to be cooked quickly, so cooking over high heat speeds up the cooking process.
Storing and Freezing Instructions
How to Store
Let the fried rice cool completely before transferring it to an airtight container and storing in the refrigerator. It will last for 3-5 days in the fridge.
How to Reheat
The best way to reheat vegetarian fried rice is on a skillet on the stovetop. Preheat the skillet to medium-high heat and add the fried rice. Stir frequently until the rice and veggies are warmed through, a few minutes.
How to Freeze
Allow the fried rice to cool to room temperature first, then transfer it into an airtight container or portion it out into freezer bags and squeeze out as much air as possible. Freeze for up to 3 months. Thaw overnight in the fridge before reheating according to instructions above.
FAQ
Is fried rice vegetarian?It really depends on the specific recipe. Many versions sneak in chicken or shrimp, so make sure you use a vegetarian fried rice recipe. Always double-check the seasonings and sauces, too. This version uses Maggi sauce, which is made from fermented wheat and doesn't contain any animal products.
Is it better to use fresh or leftover rice for fried rice?There are lots of different opinions on this matter, as well as many regional preferences and variations. After much testing, we found that we prefer to use freshly cooked rice. If you choose to use day-old rice instead, be sure to warm it up well with a little water to plump up and soften the grains.
How do you make vegan fried rice?For a totally plant-based meal, you only need to remove the scrambled eggs. All of the other ingredients are naturally vegetarian unless you use a different sauce besides Maggi.
More Fried Rice Recipes
- 30 Best Rice Recipes
- Pineapple Fried Rice
- Instant Pot Chicken Fried Rice
- Curry Chicken Fried Rice
- Seafood Fried Rice
- Leftover Turkey Fried Rice
Tried this recipe?
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Air Fryer Lamb Chops
Juicy, tender, and delicious, these Air Fryer Lamb Chops are marinated in a flavorful mixture of Dijon mustard, soy sauce, and garlic, then air-fried for under 15 minutes. The air fryer is hands-down the fastest and easiest way to make perfect lamb chops every time! This recipe will change the way you cook lamb forever.
Lamb chops in the air fryer are easy enough for a simple weeknight dinner yet delicious enough to be the centerpiece for any special occasion! I seriously don't know how we lived before getting our air fryer. We no longer wait to preheat the oven, our meals cook faster, and whatever you cook in there just turns out so perfect. I mean, just look at this lamb. Point proven.
I'm obsessed with lamb and love using it in everything from the most decadent Herb-Crusted Rack of Lamb to these simple stir-fried Spicy Cumin Lamb Noodles. It's an underrated protein that deserves much more attention. Lamb has a reputation for being fussy or complicated, but this easy lamb chop recipe is proof of its simplicity. The simple marinade adds so much flavor in such a short period of time and gives each chop a melt-in-your-mouth texture you'll be daydreaming about later.
Why You'll Love These Air Fryer Lamb Chops
- Full of flavor. The delicious marinade is made with simple ingredients that add incredible flavor without a lot of effort, including soy sauce, Dijon mustard, and fresh garlic. Dijon mustard adds the perfect zing, and the soy sauce infuses a salty, savory flavor into every bite. A little fresh garlic and a few seasonings will do the rest of the job. Simple, but tasty!
- Such an easy method. Air frying is the best way to cook juicy lamb chops every time, yet it's so simple! Even if you've never prepared lamb before, you can follow this method. They come out exquisitely every time but require minimal effort.
- Great for entertaining. Tender, succulent lamb chops are the perfect entree for a special dinner party. They take just 13-15 minutes in the air fryer, and they come out perfectly every time. Talk about a crowd-pleaser!
- A nutrient-dense protein. This lamb doesn't just look and taste good, it is also packed with health benefits which is great for immunity. It is a rich source of healthy amino acids (high-quality protein), and vitamins and minerals including zinc and iron. Zinc is needed for immune function and may also have an effect against viruses.
Ingredient Notes
To make these delicious Air Fryer Lamb Chops, you will need the following ingredients (full measurements in recipe card below):
- loin lamb chops - either use fresh chops from the butcher or fully thawed frozen ones. Before air frying, let the chops come to room temperature for 20-30 minutes or so.
- Dijon mustard - use real Dijon mustard for a little heat and a tangy flavor.
- olive oil - to help the seasonings work their way into the meat and for the perfect crust.
- soy sauce - for a salty, umami flavor. Feel free to substitute this with Worcestershire sauce for an alternative.
- garlic - fresh garlic is best, especially in this situation.
- seasonings - I prefer to use a mixture of savory spices, like cumin powder, cayenne pepper, and Italian seasoning (optional). Add salt to taste.
You will also need measuring spoons, a medium bowl, plastic bag, air fryer, tongs, and a meat thermometer.
How to Make the Best Air Fryer Lamb Chops
- Make marinade. In a medium mixing bowl, add Dijon mustard, olive oil, soy sauce, garlic, cumin powder, cayenne pepper, Italian seasoning (if using) .and salt. Mix well to combine.
- Marinate lamb. Place the lamb chops into a Ziploc bag or large mixing bowl and pour in the marinade. Press the air out of the bag and seal tightly. Press the marinade around the lamb chops to fully coat. (If marinating in a bowl, cover with plastic cling wrap). Place into the fridge and marinate for at least 30 minutes, up to overnight.
- Air fry. Place the marinated lamb chops into the air fryer basket and space them out evenly. You may have to cook in batches depending on the size of your air fryer. Cook at 350 F for 13 minutes, flipping the lamb chops once halfway through, to ensure even cooking.
- Rest. Once done, leave the lamb chops inside the hot air fryer for another 5 minutes. This keeps the lamb chops warm and ensures that it is thoroughly cooked yet still tender.
- Serve. Season with additional salt and cumin to taste and serve.
How to Cook Lamb Chops on the Grill
You can also cook these lamb chops on the grill. To grill, heat your grill to medium-high heat and sear the lamb chops for 2-3 minutes per side. Lower the heat to medium and cook for another 5 minutes until the internal temperature reaches 150 F. For well done, cook for a couple more minutes until the internal temperature reaches 160 F.
Recipe Variations
- Use different types of lamb chops. I generally use lamb loin chops here, which are thicker and meatier than lamb rib chops or shoulder chops. However, those work great, too! You can either buy the chops pretrimmed from the butcher or trim a rack of lamb yourself. You will need to reduce the cooking time to compensate for the smaller quantity of meat, so keep an eye on them.
- Make an herb marinade. Replace the savory cumin and cayenne pepper with fresh rosemary and mint. The fresh herbs will taste wonderful with the tangy Dijon and fresh garlic cloves.
- Make them on a sheet pan. For an easy one-pan dinner, get out your sheet pan and make Sheet Pan Lamb Chops and roast them with your favorite veggies at the same time. I love how the juices give the veggies extra flavor!
- Use Persian spices. I love lamb chops, and the air frying technique works very well with any combination of spices and seasonings. For the most delicious Persian flavors, use the marinade from my Lamb Shashlik recipe, then air fry like normal!
How to Serve
These Air Fryer Lamb Chops are delicious served on their own, or paired with some of the following sides for a feast worthy of any special occasion including:
- Sautéed Garlic Green Beans
- Baked Mashed Potatoes
- Mediterranean Roasted Vegetables
- Honey Balsamic Brussels Sprouts
- Herb Roasted Sweet Potatoes
- Sautéed Spinach
Recipe Tips and Tricks
- Make a large batch. The only trick with using the air fryer is that you're limited by size. If your oven has a convection or air fry feature, you can cook a larger quantity in the same amount of time.
- Use a meat thermometer. Every home cook should have an instant-read meat thermometer on hand. Probe the thickest section of the cooked lamb chops and remove them from the oven only when they have an internal temperature of 145 F.
- Plan ahead. If you know you want to serve these air fryer lamb loin chops for dinner, prep them either the night before or the morning of and let them marinate in the fridge all day. Easy!
Storing and Freezing Instructions
How to Store
Once cooked, let the leftover lamb chops cool to room temperature, then store them in an airtight container in the fridge for 3-4 days.
How to Reheat
Since lamb chops are so thin and delicate, reheating requires a gentle touch. The easiest method is to pop them back in the air fryer at 350 F for 5-7 minutes or until heated through.
How to Freeze
Although you can also freeze the cooked lamb chops, they won't have quite the same wonderful texture after thawing and reheating. However, you can add the lamb chops and marinade mixture to the bag and freeze it for 2-3 months. Thaw in the fridge, then air fry like normal!
FAQ
Can you cook lamb chops in an air fryer?Yes, and this is my preferred way to prepare them! As the hot air swirls around the air fryer, the surface of the chops crisps up into the most wonderful crust full of flavor from the marinade. They also cook incredibly quickly (around 15 minutes), and you won't have to heat up your whole kitchen by cranking up the oven!
What temperature do you cook lamb chops in an air fryer?Lamb chops require less cooking than other proteins and can be air-fried at just 350 F. The total cooking time will vary depending on the thickness of the lamb chops but they are generally done in about 13-15 minutes plus a 5-minute rest in the warm air fryer.
How do you know when lamb chops are done?If you don't have much experience cooking lamb chops, it can be intimidating to know when to remove them from the air fryer. The easiest and most reliable way to gauge doneness is to use a meat thermometer. When fully cooked, the air-fried lamb chops must reach an internal temperature of 145 degrees F.
More Lamb Recipes
- Herb-Crusted Rack of Lamb
- Sheet Pan Lamb Chops
- Spicy Cumin Lamb Skewers
- Roast Lamb with Vegetables
- Greek Lamb Shanks
- Coconut Lamb Curry
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Stuffed Tomatoes
Stuffed Tomatoes are a simple vegetarian meal made with fresh tomatoes stuffed with a comforting mixture of beans and rice, and baked to perfection. This delicious recipe is perfect served as a light vegetarian main course or vegan side dish at your next dinner party!
Stuffed tomatoes are classic comfort food! This version uses the whole tomato, including the tomato pulp, which gives the rice filling such a great flavor. They're a light meal, yet always so warm and cozy - perfect in the middle of tomato season or for those cool fall nights. Since this dish is naturally vegetarian, you can pair it with a simple salad for a meatless meal or serve it as a filling side for a meaty entree like Classic Meatloaf or Ribeye Steak. You can't go wrong!
Why You'll Love These Stuffed Tomatoes
- Easy to make. The freshest whole tomatoes are hollowed, stuffed with a comforting mixture of beans and rice, and baked in the oven until soft and tender. So easy!
- A filling vegetarian meal. The filling combination of rice and beans makes these stuffed tomatoes hearty enough for a light lunch or dinner!
- Perfect for all guests. Stuffed tomatoes are the perfect serving size for one, making them an easy-to-serve side dish for special occasions. Plus, this recipe is naturally vegan, vegetarian, and gluten-free so it's suitable for a wide range of guests.
- Nostalgic flavor. Many of us grew up with stuffed tomatoes, and they take us right back to our mother's or grandmother's kitchen. They taste like home with every bite and are retro in the best way possible!
Ingredient Notes
To make these delicious Stuffed Tomatoes, you will need the following ingredients (full measurements in recipe card below):
- large tomatoes - look for tomatoes that are consistent in size and ripeness for even cooking. Heirloom or beefsteak tomatoes are a great choice you can likely find at the grocery store or farmers market.
- avocado oil - or another neutral oil like extra virgin olive oil.
- aromatics - a little diced onion & minced garlic will add extra layers of flavor.
- seasonings - season with paprika, ground cumin, Italian seasoning, kosher salt, and ground black pepper.
- basmati rice - long-grain rice is ideal for this stuffed tomato recipe. I prefer basmati, but jasmine or long-grain brown rice work as well.
- vegetable broth - broth will add extra flavor to the rice. You can use water instead if needed.
- canned black beans - rinse and drain these well.
- fresh parsley - for a fresh, herby note.
You will also need measuring cups and spoons, a sharp knife, medium bowl and large spoon, plate, large skillet, and a baking dish or sheet pan.
How to Make the Best Stuffed Tomatoes
- Prepare the tomatoes. Slice off the top of tomatoes with a knife and set the tops aside. Scoop out the flesh of the tomatoes, including the liquid, and transfer into a bowl. Season the inside of the tomatoes with a little of salt and put them upside down on a plate to drain extra liquid. Set aside.
- Saute aromatics. Heat oil in a large skillet over medium-high heat until the hot oil sizzles, about 1-2 minutes. Add onion, garlic, paprika, cumin, and Italian seasoning. Sauté until tender, about 2 minutes.
- Add rice. Add rice, salt, and pepper. Stir well and toast the rice for 1 minute.
- Add remaining ingredients. Add reserved tomato flesh, vegetable broth, and black beans. Mix well and bring it to a boil. Reduce heat to low and cover the lid. Simmer for 12-15 minutes until the rice is cooked. Stir in parsley.
- Stuff the tomatoes. Stuff the tomatoes with the rice mixture and cover with the tops. Arrange the stuffed tomatoes on a large sheet pan or casserole dish.
- Bake. Bake in a 375F preheated oven until the tomatoes become tender and the skins are shrivelled, about 25-35 minutes, depending on the size of the tomatoes. Serve warm.
Recipe Variations
- Stir in some cheese. Fold some grated Parmesan cheese, feta, or mozzarella into the rice mixture, then sprinkle a little extra on top.
- Add meat. Once your aromatics are sautéed, add in some ground meat (such as ground beef, ground turkey, or Italian sausage) and cook through, about 5-7 minutes before adding the rice and continuing with the recipe.
- Add a crunchy crust. If you prefer a crunchy breadcrumb topping on your stuffed tomatoes, make the panko breadcrumb topping from my Baked Macaroni and Cheese and sprinkle it on top! You may only need half a batch, depending on how many tomatoes you use.
- Make a Mexican-inspired version. Since the ingredients in this dish are already so similar to the flavors in Mexican recipes, feel free to play it up! Make the rice taste like Spanish rice by adding a tablespoon of tomato paste for an extra punch of flavor. Fold in some corn and diced jalapenos, plus a little chili powder and extra cumin for flavor. Give the whole mixture a good squeeze of lime juice right before serving!
How to Serve
These Stuffed Tomatoes are delicious served on their own, or paired with some of my favorite dinner entrees including:
- Souvlaki Beef Shish Kebabs
- Mexican Chicken Breast
- Pasta Primavera
- Lentil Meatballs
- Garlic Butter Steak Bites
- Baked Chicken Drumsticks
For more recipe inspiration, see our 55+ Easy Family Dinner Ideas.
Recipe Tips and Tricks
- Drain off excess moisture. Once you slice into a fresh tomato, you'll start to release all the tomato juice and moisture it holds inside. If not drained, this moisture can cause the rice mixture to overcook and become soggy. Place your tomatoes upside down on a plate or wire rack to let the extra liquid drip away.
- Use consistent sizes. It can be hard to find tomatoes that are exactly the same size, but it's worth the hunt. Otherwise, some of the baked stuffed tomatoes will cook faster than others, while others come out not quite as done.
- Check for freshness. The tomatoes are an integral part of the structure of this stuffed tomatoes recipe, so you need to choose the right ones. Overripe tomatoes are edible, but they're more likely to collapse in the oven. For a sturdy outer shell, you need firm walls. Choose ripe or slightly under ripe tomatoes. They should be fully red and feel heavier than they should, but they should still have a slight give when you squeeze them.
Storing and Freezing Instructions
How to Store
Once baked, the stuffed tomatoes can be stored in an airtight container in the fridge for approximately 1-2 days. The baked tomatoes don't hold their texture for long, so they're best enjoyed on the same day.
How to Reheat
To reheat your stuffed tomatoes, I recommend baking them in the oven at 350 F under a little tent of foil to keep them from drying out too much. It should take about 8-10 minutes.
How to Freeze
You can either freeze the cooked leftovers or freeze the uncooked stuffed tomatoes to bake later. To do so, prepare the dish the way you normally would before baking, then wrap it in several layers of plastic wrap and freeze for 2-3 months. You can bake them directly from frozen, although it will take a few minutes longer. The texture of the tomatoes will be a little softer than normal, but they'll still turn out well.
FAQ
How long to cook stuffed tomatoes?The cooking time will depend on the size of the tomatoes you choose, but most stuffed tomatoes are done after 25-35 minutes in a 375 F oven.
What goes in stuffed tomatoes?There are countless stuffed tomato recipes out there with a wide range of fillings! Most involve some sort of rice mixture, which tastes extra delicious with the fresh tomato pulp cooked into every bite. My version adds black beans to make the seasoned rice mixture even more filling, but some recipes include lean ground beef, pine nuts, fresh herbs, and more.
How do you cut a tomato to stuff?After some trial and error, I've found that the best method to remove the tomato tops is to use a serrated knife. Slice about ⅓ to ½ of an inch below the top to remove the whole stem. Then, use a spoon to scoop out the insides of the tomatoes. This can be a great time to use a grapefruit spoon if you have one. That's it! I also recommend salting the inside of each tomato and setting it upside down to drain off the excess liquid.
More Tomato Recipes
- Tomato Burrata Salad
- Roasted Red Pepper and Tomato Soup
- Tomato Bruschetta with Balsamic Glaze
- Mediterranean Roasted Vegetables
- Tomato Basil Soup
- Tomato Cucumber Avocado Salad
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
What Recipes to Cook in June
Are you wondering what to cook in June? Browse our collection of 45 best June recipes to cook for breakfast, lunch, dinner, and dessert!
It's already June which means a new list of fresh seasonal recipes to make throughout the month! This month, we start to fire up the grill and embrace the vibrant, fresh flavors of early summer. Our curated list of the 45 best recipes to cook in June incorporates seasonal summer produce and includes delicious breakfast ideas, healthy lunch recipes such as sandwiches and light salads, hearty protein-packed dinners, delicious appetizers and snacks, and fruity and frozen desserts. So let's dive in!
What is in Season in June
As summer rolls around, there are even more fruits and vegetables that are in season - which means more delicious seasonal recipes to cook in June! Some of the most popular summer produce that you can find fresh in your local grocery store or farmer's markets in the month of June include (click the links below for a list of recipes that we have using that ingredient):
- Apricots
- Artichokes
- Blueberries
- Broccoli
- Beets
- Carrots
- Cantaloupe
- Mangos
- Peas
- Radishes
- Rhubarb
- Spinach
- Strawberries
Holidays in June
There aren't too many big holidays in June. The big holiday this month is Father's Day, which is all about the food that dad likes. We are talking grilling recipes, meaty dishes, and more. See our favorite recipes to make for dad in our recipe collection, 60 Best Father's Day Recipes.
Breakfast Recipes to Cook in June
- Avocado Toast with Egg. Avocado Toast with Egg is the perfect recipe to make for breakfast when you are short on time but looking for something delicious, healthy, and nutritious.
- Blueberry Pancakes. There's nothing better in the morning than thick, soft, fluffy blueberry pancakes, loaded with fresh berries, topped with butter, and soaked in maple syrup.
- Mediterranean Scrambled Eggs. Mediterranean Scrambled Eggs with spinach, tomato, and feta is loaded with flavor and a quick and easy breakfast to make in under 10 minutes (with prep!).
- Strawberry Banana Smoothie. Quick and easy strawberry banana smoothie is the perfect breakfast on the go or refreshing snack. It's fruity, delicious, and packed with nutrients.
- Spinach and Feta Quiche with Cauliflower Crust. Spinach and feta quiche is healthy and gluten-free with a keto cauliflower crust and savoury vegetarian filling. The perfect breakfast to give you the energy to do all the things you want to do.
- Egg Muffins. Egg muffins are a quick and easy way to meal prep breakfast on-the-go, loaded with cheddar cheese, bacon or salami, and green onions. Make 12 in 30 minutes.
- Blueberry Yogurt Muffins. Blueberry yogurt muffins are buttery, moist, soft, and cakey and bursting with blueberries in every single bite. They are super quick and easy to make.
- Chia Seed Pudding. Chia Seed Pudding is creamy, delicious, and healthy, loaded with protein, fiber, antioxidants, and healthy fats. Plus, it's easy to make with 3 ingredients.
- Strawberry Jam. Quick and easy, homemade small batch strawberry jam is so simple to make in one pot with just 3 ingredients and no pectin. It's bright, sweet and addictive.
Lunch Recipes to Make in June
- Tortellini Salad. This Tortellini Salad is loaded with fresh pasta and summer veggies, tossed in a simple dressing. It's filling, satisfying, and easy to make in 15 minutes.
- Lo Mein Noodles. Say goodbye to takeout and make easy Lo Mein Noodles at home, packed with fresh veggies and healthy ingredients, in less than 15 minutes!
- Strawberry Avocado Salad. Loaded with fresh ingredients, strawberry avocado salad with poppy seed dressing is the ultimate summer salad -- light, vibrant, fresh, sweet, and tangy.
- Chicken Shawarma. Homemade chicken shawarma (donair) with juicy tender chicken marinated in Middle Eastern spices and wrapped in pita bread is easy to make at home.
- Vegetarian Burrito Bowl. Skip the trip to the burrito shop and make this Vegetarian Burrito Bowl at home, loaded with cilantro lime rice, tofu, veggies, and delicious toppings.
- Lobster Rolls. New England Lobster Rolls are a classic sandwich loaded with fresh lobster meat. Make them in just 10 minutes and serve them all summer long.
- Avocado Pesto Pasta. This creamy Avocado Pesto Pasta is healthy, light, and delicious. This quick and easy vegan pasta comes together in just 15 minutes (including prep!).
- Mediterranean Chickpea Salad. Full of bright flavors and the most delicious balsamic vinaigrette, this Mediterranean Chickpea Salad is the ultimate fresh and healthy salad.
- Minestrone Soup. Minestrone soup is a hearty, healthy, nourishing, and delicious classic Italian soup, packed with vegetables and pasta simmered in a rich tomato broth.
Dinner Recipes to Cook in June
- Souvlaki Beef Shish Kebabs. Easy Greek Souvlaki Beef Shish Kebabs are delicious and flavorful, made with a simple marinade and fresh vegetables. Cook on the grill or oven.
- Mediterranean Turkey Burgers. Mediterranean turkey burgers are tender, juicy, and delicious, loaded with garlic, fresh dill, and lemon juice. The perfect summer weeknight meal.
- Lemon Chicken Piccata. Quick and easy, creamy lemon chicken piccata is a simple and delicious 30-minute meal made with tender chicken breast in a light lemon sauce with capers.
- Greek Salmon. Greek salmon is delicious, flaky, and tender. This healthy oven-baked salmon is packed with Mediterranean flavors and is ready in just 20 minutes.
- Stuffed Pepper Casserole. Skip the stuffing process with this easy Stuffed Pepper Casserole and cook the peppers with beef, rice, tomatoes, and spices for a delicious one pot meal.
- Garlic Shrimp Stir Fry. Better than takeout garlic shrimp stir fry is saucy, sticky, flavorful, and delicious. It's quick and easy to make in 15 minutes and great for meal prep.
- Baked Feta Pasta. Baked Feta Pasta is a quick and easy weeknight dinner recipe that is creamy, delicious, and flavorful - the whole family will love this Tiktok pasta!
- Easy Baked Meatballs. Easy Baked Meatballs are juicy, tender, loaded with flavor, and kid-friendly. Enjoy delicious homemade meatballs in under an hour using simple ingredients.
- Sheet Pan Chicken Fajitas. Sheet pan chicken fajitas are quick and easy to make, loaded with flavor, delicious, and ready in less than 30 minutes. Great for meal prep too.
- Tandoori Chicken Skewers. Tandoori Chicken Skewers with juicy tender chicken bites are marinated in an authentic yogurt marinade packed with a homemade Indian seasoning blend.
Appetizers and Snacks to Make in June
- Falafel. Homemade falafel are delicious, golden brown and crispy on the outside, fluffy tender and soft inside. Plus, they're vegan, loaded with plant-based protein.
- Homemade Taquitos. Homemade Taquitos are crispy, delicious and flavorful. These rolled tacos are filled with seasoned ground beef and melty cheese - and can be fried or baked!
- Antipasto Skewers. Antipasto skewers with tortellini are a quick, easy, and delicious appetizer with the best parts of a traditional antipasto platter but easier to eat.
- Baked Spinach Dip. Warm, rich, creamy baked spinach dip is a delicious and easy appetizer that is baked until warm and melty. Easy to make ahead and a total crowd pleaser.
- Sweet Chili Chicken Bites. Sticky crispy baked sweet chili chicken bites is better than takeout and so easy to make healthier at home. An easy dinner or game day appy.
- Whipped Ricotta Crostini. Whipped ricotta crostini is a fancy easy appetizer to make in just minutes or prepare in advance and assemble before serving. A total crowd pleaser.
- Air Fryer Short Ribs. Air fryer short ribs are crispy, flavorful, and delicious. The easy marinade ensures they're tender and juicy inside, while the air fryer makes them crispy.
- Spinach Cheese Rolls. Spinach cheese rolls are an easy appetizer that's creamy, cheesy, comforting, and delicious. Serve as an appy at parties, for a school lunch, or snack.
Desserts to Bake in June
- Key Lime Pie. Perfectly creamy and tart with a buttery graham cracker crust, this easy Key Lime Pie is a classic for a reason. You won't need another pie recipe again!
- Strawberry Cupcakes. Strawberry Cupcakes are made with real strawberries in both the tender cake batter and the creamy strawberry buttercream frosting. A picture-perfect treat!
- Blueberry Crisp. Blueberry crisp with a sweet blueberry filling and a buttery, crispy oat topping, is a delicious, fruity treat that's ready in just 45 minutes.
- Mango Sago. Mango sago is a popular Asian dessert that's creamy, fruity, cold tapioca pudding dessert is easy to make at home with just a few simple ingredients.
- Strawberry Crumb Bars. Strawberry Crumb Bars are sweet, savory, and tart homemade bars made with a layer of jammy strawberries sandwiched between two crumbly pastry layers.
- Lemon Sweet Rolls. Soft and fluffy lemon sweet rolls are filled with a lemon vanilla sugar and topped with homemade lemon cream cheese icing. They're sweet, citrusy, and tart.
- Strawberry Frozen Yogurt. Homemade strawberry frozen yogurt is a delicious, refreshing, healthy dessert made with 4 simple ingredients, no refined sugar, and in less than 5 minutes.
- S'mores Cookies. S'mores Cookies are chewy, gooey, and nostalgic, loaded with marshmallows, chocolate, and Graham crackers - and no campfire required. Quick and easy too!
- Fresh Strawberry Pie. Fresh strawberry pie is a delicious, summer dessert loaded with juicy strawberries and homemade strawberry glaze with no jello, in a flakey pie crust.
Did You Make Any of These Recipes to Cook in June?
Please leave a comment and rating below, and let me know what you thought of this round up of delicious recipes to cook this June. Be sure to snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
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Strawberry Crumb Bars
Strawberry Crumb Bars are sweet, savory, and tart. These delicious homemade bars have a layer of jammy strawberries sandwiched between a packed pastry crust layer on the bottom and a crumbly layer on top. Serve them warm with a scoop of No Churn Vanilla Ice Cream.
Similar to our Cranberry Sauce Oat Bars, this recipe is so easy to throw together and it's ready to serve in just an hour. They look like they came from the bakery but are actually easy to make from scratch at home! It's one of the most delicious summer desserts to keep in your cookbook. And trust me, you will keep going back to it all season long.
Why You'll Love Strawberry Crumb Bars
- Freshly baked fruity dessert. There's nothing quite like a freshly baked summer dessert that is loaded with berries. When strawberry season comes around, you are sure to find me in the kitchen baking up a storm. Whether it's these crumb bars, Fresh Strawberry Pie or Strawberry Cupcakes the natural sweetness in these desserts are phenomenal.
- Easy homemade pastry dough. Making pastry dough is easy when you know the tips and tricks that make it taste great. The secret to an easy pastry dough is using very cold butter and pastry cutter (or fork!). You can also combine the ingredients into a food processor - See the Recipe Variations below for instructions.
- Quick and easy. These dessert bars are ready from start to finish in under one hour, plus the prep time is just 15 minutes. There's no coming and going, incessant waiting, or proofing. And it's baked in one tray, so clean-up is relatively easy. All you need to do is cut the bars into a size that suits you and wash the tray.
Ingredient Notes
To make these delicious strawberry crumb bars, you will need the following ingredients (full measurements in recipe card below):
- all purpose flour - scoop and level the flour or weigh it out to get the precise amount.
- granulated sugar - added for sweetness. Adjust the amount to your liking.
- baking powder
- salt
- cold butter
- egg
- strawberries - I recommend using fresh strawberries in this recipe. Using frozen strawberries will make the filling too watery.
- cornstarch - this helps to thicken the strawberry mixture so that is it not oozing out everywhere.
You will also need measuring cups and spoons, mixing bowl, 8-inch square baking dish, and a food processor.
How to Make the Best Strawberry Crumb Bars
- Make the crust. In a large mixing bowl, add flour, sugar, baking powder, and salt, and whisk together. Add the cold butter cubes and use a pastry cutter or fork to cut he butter in until crumbly and resembles small peas or breadcrumbs. Add the egg and vanilla. Use a rubber spatula (or your hands) to mix together until combined.
- Make the strawberry filling. In a medium mixing bowl, combine strawberries, sugar, and cornstarch until evenly coated.
- Assemble the crumb bars. Line an 8-inch square baking dish with parchment paper. Evenly spread ⅔ of the crumb mixture into the baking pan and press to pack it down and form an even bottom crust. Spoon the strawberry mixture on top of the crust and evenly spread it all over. Sprinkle the remaining ⅓ crumb mixture on top.
- Bake. Bake in a 375F preheated oven for 35-40 minutes, or until the crust turns golden brown. Let it cool completely at room temperature.
- Serve. Cut the strawberry crumb bars into 9 squares and serve warm or cold.
Recipe Variations
- Try other berries or summer fruits. Once you have a good basic recipe for strawberry bars (ahem, like this one), you can change it up with other fresh fruit fillings! Make blueberry crumb bars or blackberry crumb bars following the same basic recipe.
- Make a larger batch. This recipe makes enough for 9 servings in an 8-inch square baking pan. If you want to make a larger batch (16 servings), use a 9x13 tray and follow the measurements from my Cherry Crumb Bar recipe.
- Make strawberry oatmeal bars instead. If you're a fan of oat-filled fruit crisps and want more crunch and chew, follow my Blueberry Oatmeal Bars recipe and replace the blueberries with fresh strawberries. Since strawberries have so much more moisture than blueberries, you may want to add a little extra cornstarch.
- Add lemon zest. Strawberry lemon is a classic combination. I don't recommend adding lemon juice as it can thin out the fresh strawberry filling, but a little fresh lemon zest would be a lovely addition to the berry layer.
- Make the dough in a food processor. To speed things up, add your dough ingredients into a food processor. Pulse on and off until flour mixture forms into small pieces of dough, approximately 1 minute. Drizzle 1-2 tablespoons of ice water into the mixture. Close the lid and continue to pulse on and off for another 1 minute, until the dough turns into a breadcrumb consistency.
How to Serve
These Strawberry Crumb Bars are the perfect treat to make this season. We love to serve it as is or with a big scoop (or two!) of No Churn Vanilla Ice Cream. If you plan to serve these crumble pairs as part of a bigger dessert spread, try including some of these favorites:
- Strawberry Sorbet
- Vanilla Cake
- Funnel Cake
- Key Lime Pie
- Strawberries and Cream Popsicles
- S'mores Bars
For more recipes, see our 40 Best Summer Desserts.
Recipe Tips and Tricks
- Chop the strawberries evenly. When you slice your fresh berries, aim to keep them the same size. Consistent berries will ensure that the filling has a smooth and consistent texture and cooks evenly.
- Be patient. Your crumb bars will be especially crumbly if you try to serve them too quickly! Let them cool for at least 30 minutes to firm up the crumb crust and crumble topping. The cooled bars will also be neater to serve and eat.
- Use cold butter. Just like making a pie crust, you'll need to cut cold butter into your shortbread crust. This requires cold butter straight from the fridge.
- Line the pan with parchment paper. For easy serving, add a line layer of parchment to the bottom of the baking pan. It will help the bars lift neatly from the tray. Be sure to remove before eating.
Storing and Freezing Instructions
How to Store
Store strawberry crumble bars in an airtight container in the refrigerator for up to 5 days.
How to Freeze
You can also store the strawberry crumb bars in the freezer for up to 3 months. Wrap them individually in plastic wrap and store in a freezer bag or airtight container.
FAQ
How do you make the base for strawberry crumb bars?Strawberry crumb bars are like fruit crumbles on steroids. The main component is the crumble mixture, which is pressed into the pan to make a buttery crust and also sprinkled on top. My version calls for flour, cold butter, sugar, baking powder, salt, and egg, which are pulsed together in the food processor to keep from warming the butter too much and for that crumbly, flaky texture. Perfect for summer!
Can you use frozen strawberries for strawberry crumb bars?Yes, you can bake with frozen strawberries, but be aware that they will weep excessively and become quite soft. You'll need to let the strawberries thaw completely and strain off as much extra liquid as possible. This will result in a softer fruit layer that may be a little messier to eat as well. You may also need to add a little more cornstarch to hold the filling together. I highly recommend using fresh strawberries for the strawberry layer whenever possible. They're easier, tastier, and will give you a more consistent result every time.
Can you make gluten free strawberry crumb bars?This method has not been tested with this recipe, but you can generally replace all-purpose flour with a storebought gluten free flour blend as a 1:1 substitute. This means you'd use exactly the same amount of the flour blend as the regular flour in the recipe. For celiacs, be sure to use certified gluten-free corn starch for the fruit layer as well.
More Strawberry Dessert Recipes
- 25 Best Strawberry Recipes
- Strawberry Cobbler
- Strawberry Shortcake
- Fresh Strawberry Pie
- Strawberry Frozen Yogurt
- No Bake Strawberry Cheesecake
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Tortellini Salad
This colorful Tortellini Salad is loaded with flavor from the fresh pasta and summer veggies, tossed with homemade balsamic vinaigrette. It's filling, satisfying, and incredibly quick easy to make - even if you're in a rush. In just 15 minutes, serve this easy side dish for al fresco dining or take to a big party or potluck!
If you need a side dish ready in a hurry for a summer barbecue or potluck, this tortellini pasta salad should be your number one choice! Since it uses fresh pasta, it's ready from start to finish in just 15 short minutes - and yes, that includes the time it takes to prep the veggies and make the dressing from scratch. The vinaigrette adds a tangy, zingy flavor in just moments, bringing the whole dish together. Your guests will all be coming back for seconds (and thirds)!
Why You'll Love This Tortellini Salad
- Tons of fresh flavor. Like any good summer salad, this easy pasta salad has just the right balance of bright, tangy flavors and different textures. The tomatoes, bell peppers, olives, and red onion wake up the cheese-filled tortellini and make this salad taste so light and refreshing. The tangy vinaigrette is the cherry on top!
- So filling and satisfying. With fresh pasta, veggies, and plump cannellini beans, this hearty pasta salad is the perfect dish to keep your crew energized and ready for fun. It's satisfying enough to serve as a light lunch, too. I like to keep a batch in my fridge for a couple of days for an easy side dish or even a vegetarian main dish during the hot summer months!
- Great to make ahead of time. Although you can certainly make this tortellini salad recipe right before serving, it tastes even better after it sits in the fridge a day to soak up all the flavors. Make it the night before your potluck or BBQ for low-stress entertaining!
Ingredient Notes
To make this delicious Tortellini Salad, you will need the following ingredients (full measurements in recipe card below):
- fresh cheese tortellini - this part is important! The quick cook time comes from using fresh pasta, which is ready much faster than other types.
- veggies - add lots of summer flavor with fresh cherry tomatoes, black olives, red onion, and red bell pepper.
- canned cannellini beans - these tender white beans are common in Italian food and add a meaty, creamy texture.
- Parmesan cheese - use freshly grated Parmigiano Reggiano for the best flavor.
- fresh parsley- a little finely chopped Italian parsley for a pop of freshness.
Italian Dressing Ingredients
- extra virgin olive oil - for the base of the dressing.
- balsamic vinegar - for a touch of sweetness. White wine vinegar is a good substitute.
- lemon juice - this adds an extra freshness that really wakes up the whole dish.
- Dijon mustard - to bind the dressing together.
- seasonings - season to taste with Italian seasoning and ground black pepper. For a kick of heat, add some red pepper flakes (optional).
You will also need measuring cups and spoons, a large pot, strainer, small bowl, whisk or spoon, and a large bowl for serving.
How to Make the Best Tortellini Salad
- Cook tortellini. In a large pot of boiling water, add tortellini and cook until al dente according to the package instructions, about 3 minutes for fresh refrigerated tortellini, 5-7 minutes for frozen tortellini, and 10-12 minutes for dried tortellini. Drain and let cool for 10 minutes.
- Make dressing. In a small mixing bowl, add all the ingredients for the Italian dressing including olive oil, vinegar, lemon juice, mustard, Italian seasoning, black pepper, and red pepper flakes (if using). Stir well until smooth.
- Combine. In a large mixing bowl, add cooked tortellini, tomatoes, black olives, red onion, bell pepper, and cannellini beans.
- Toss. Stir in Italian seasoning and toss well.
- Serve. Sprinkle with cheese and parsley. You can serve immediately or store in the fridge up to 3 days
Recipe Variations
- Use dried or frozen pasta. Frozen pasta also cooks very quickly and is a great alternative. Just be sure to cook until al dente to keep it from being overly soft. Dried tortellini can take quite a bit longer, but is a nice shelf-stable option to keep on hand for whenever!
- Change the pasta flavor. I like to make this dish with cheese-filled pasta, but you could certainly try spinach tortellini or another variety. I usually prefer to use a meat-free type of tortellini as the texture is still enjoyable to eat when chilled. Plus, this makes it suitable for more guests.
- Add more veggies and mix-ins. Feel free to play around with the ingredients to make this salad your own! It'd be fantastic with sun-dried tomatoes, fresh mozzarella cheese, artichoke hearts, and more.
- Make a Greek pasta salad. Although the flavors in this dish are decidedly Italian, you can certainly take it in a different direction by using Greek herbs for the homemade dressing, replacing the Parmesan with feta cheese, and adding kalamata olives. So good! See our Greek Pasta Salad for recipe and tips.
How to Serve
This Tortellini Salad is delicious and filling served on its own, or paired with some of my favorite summer dinners and sides including:
- Balsamic Chicken Kabobs
- Vegetable Soup
- Salmon Burgers
- The Best Ribeye Steak
- Mediterranean Roasted Vegetables
- Garlic Shrimp Skewers
For more recipe ideas, see our 60+ Summer Dinner Ideas.
Recipe Tips and Tricks
- Don't overcook the pasta. It can be easy to overcook fresh pasta, giving it a gummy, sticky texture. Follow the package directions carefully, and consider rinsing the freshly cooked pasta with cold water to help it cool down even faster.
- Strain well. Let the pasta strain really well before assembling the salad. If it is still wet from cooking, it will dilute the salad dressing and change the texture.
- Keep it chilled. To serve this Italian pasta salad at a potluck or gathering, consider serving it in a chilled bowl or over ice to keep it fresh for longer. Fresh foods can grow unsafe levels of bacteria after just 2 hours at room temperature.
Storing Instructions
Store the Italian tortellini salad in an airtight container in the fridge for up to 3 days.
FAQ
Can pasta salad be frozen?It's generally not recommended. After freezing, both the pasta and fresh vegetables will become soggy and soft. It's always best to serve any type of pasta salad, including this tortellini salad, fresh from the fridge.
How long does tortellini salad last?Once prepared, tortellini salad should be consumed within 3 days. This makes it an easy make-ahead option for potlucks and parties!
What dressing is best for tortellini salad?This tortellini pasta salad tastes best with a simple homemade Italian dressing made with the slightly sweet flavor of balsamic vinegar and a hint of mustard, lemon juice, and dried Italian herbs. This tangy combination infuses flavor into the fresh tortellini, cannellini beans, and veggies and brings the whole dish together. If needed, you can substitute store-bought balsamic vinaigrette or Italian dressing.
More Pasta Salad Recipes
- 40 Best Salad Recipes
- Italian Pasta Salad
- Mediterranean Orzo Pasta Salad
- Greek Pasta Salad
- Caprese Pasta Salad
- Broccoli Pesto Pasta
Tried this recipe?
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Souvlaki Beef Shish Kebabs
Easy Greek Souvlaki Beef Shish Kebabs are delicious and flavorful, marinated in a simple marinade of olive oil, lemon juice, garlic and dried herbs, and threaded with fresh bell peppers, zucchini and red onions. It's the easiest meal to prepare and throw on the grill or in the oven. Serve it on its own or stuffed inside pita bread with some tzatziki sauce on top. So so good.
Summer vibes are in full swing over here as we are sharing grilled skewers recipes all week.
Why You'll Love These Beef Souvlaki Kebabs
- Simple ingredients prepared well. This Greek beef souvlaki recipe is a great example of how simple ingredients can become something exceptional with minimal effort. Use high quality beef, the freshest summer veggies, and an easy Greek marinade, then marinate and grill for just a few minutes. It doesn't take much time or effort, but you'll be rewarded with incredible flavor!
- Perfect summer meal. We love serving these skewers on those hot summer nights when we don't dare turn on the oven! They're made with our favorite summer veggies and are filling enough to tide you over without weighing you down.
- Versatile protein option. One of the best parts about making these beef kebabs is serving them in different ways! For a low-mess meal, serve them on their wooden skewers with a light Greek salad or tuck them into warm pita bread with all the fixings. That smoky, freshly grilled flavor makes the meat taste incredible (even reheated the next day), and I love having leftovers on hand to add to salads, wraps, and more.
Ingredient Notes
To make this easy Souvlaki Beef Shish Kebabs, you will need the following ingredients (full measurements in recipe card below):
- beef - use sirloin strip beef steak and cut it into 1 + ½ inch cubes. You can also use top sirloin.
- souvlaki marinade - made in seconds with a combination of olive oil, lemon juice, garlic, dried herbs, salt and pepper.
- vegetables - we cut a variety of veggies into 1 inch pieces and thread them onto the skewers as well.
- olive oil - for grilling.
You will also need measuring spoons, skewers, tongs for grilling, and an indoor grill pan (if you are not using an outdoor grill).
How to Make the Best Greek Souvlaki Beef Shish Kebabs
- Marinate the beef steak. Add cubed beef into a zip-loc bag Add olive oil, lemon juice, Italian seasoning, minced garlic, salt and pepper. Press the air out of the bag and seal tightly. Press the marinade around the beef steak to coat. Place in the fridge to marinate at least 30 minutes or overnight.
- Skewer the beef. Thread the beef onto skewers, alternating with red bell peppers, red onion, and zucchini.
- Cook the skewers. You can grill these skewers or cook in the oven.
- To grill: Preheat a grill pan over medium high heat for 4-5 minutes and lightly brush the grill with olive oil. You should notice the oil shimmer and sizzle when it's hot and ready. Grill the beef skewers for 8-10 minutes on each side or until the internal temperature for the beef reaches 155 F, as read on a meat thermometer. For well done beef, cook for another 1-2 minutes on each side or until the internal temperature reaches above 160 F.
- To cook in the oven: Place the skewers on a baking tray and broil on high for 4-5 minutes per side.
Recipe Variations
- Use other proteins. This method works wonderfully for other meats, as well, although you usually want to tweak the seasonings just a bit. Try my Greek Chicken Souvlaki Skewers or these tender Greek Lamb Souvlaki Skewers next time!
- Add some heat. Prefer spicy flavors? Add some red pepper flakes or cayenne pepper to the beef souvlaki marinade. You can also use a store-bought container of Greek seasoning instead of Italian seasoning.
- Ditch or change the veg. Here's the thing. You can make these beef kabobs however you'd like. If you already have a few veggies on the side, skip the veggies and grill just the meat instead. This is an especially nice option if you want extra grilled meat to serve on salads or in sandwiches for leftovers. Feel free to change up the veggies, too, but be sure to use quick-cooking veggies like eggplant, cherry tomatoes, and more.
- Make them indoors. If you love souvlaki but can't grill outdoors, make them inside! It can get a little smoky, so crank up the kitchen fan to keep from setting off the fire alarms. I often like to make these skewers in the oven because you can make a bunch at once and all year round. Simply place the skewers on a baking tray and broil on high for 4-5 minutes per side or until done. You can also use an indoor grill pan or cook them in a hot cast iron skillet to get the perfect char and flavor.
How to Serve
These souvlaki beef skewers are delicious served on their own, but don't forget to slather lots of tzatziki sauce on top. You can make your own homemade sauce in less than 5 minutes using Greek yogurt, cucumber, dill, garlic, lemon juice, olive oil, and salt and pepper.
But if you ask me, beef souvlaki is best served as part of a complete meal along with a variety of Greek sides. Some of our favorites to pair with souvlaki are:
- Pilaf Rice
- Greek Salad
- Greek Lemon Roasted Baby Potatoes
- Mediterranean Roasted Vegetables
- Greek Fries
You can also stuff these shish kebabs into Homemade Pitas with tzatziki sauce and/or Hummus. You can also stuff these skewers inside pita bread to make a Greek Gyro Wrap. So so delicious.
For more recipe ideas, see our 30 Best Greek Recipes.
Recipe Tips and Tricks
- Marinate the beef. It is crucial to let the beef marinate for at least 30 minutes to allow the flavours to infuse and for it to get juicier. The lemon juice in the marinade also tenderizes the beef steak. I prefer letting it marinate overnight for best results, if you have the time.
- Italian seasoning substitute. I use Italian seasoning on almost all my marinade recipes because it's so versatile and contains a great blend of dried herbs and spices, including oregano, parsley, basil and thyme. To use dried herbs instead, add ½ tablespoon each of dried oregano, dried parsley, dried basil, and dried thyme.
- How to make the beef even more tender. Turn off the heat and remove the the grill from heat a couple minutes earlier, when the internal temperature reaches 150 F (5 degrees lower than the desired level). Let it rest for a few minutes in the pan as the residual heat will continue to cook the skewers. Resting after cooking helps the juices redistribute into the meat. Once the internal temperature reaches 155 F, remove from the pan and serve.
- Use a digital thermometer. A digital meat thermometer is very useful when grilling meat skewers for checking doneness. Simply insert halfway inside the meat to get a quick measurement.
- Double up the recipe. This is a smaller batch recipe that makes 5 skewers. You can easily double or triple the recipe to feed a crowd.
Storing and Freezing Instructions
How to Store
Unthread the beef souvlaki and store it in an airtight container for up to 3 days in the refrigerator.
How to Reheat
Reheat in the microwave until fully warmed through. You can also reheat in a preheated 325F oven for 10 minutes or air fryer for 5 minutes until warmed through.
How to Freeze
You can freeze the leftover beef (without the vegetables as their texture gets weird). Unthread the beef and place in an airtight container and freeze for 2-3 months. Thaw in the fridge before microwaving or popping into the oven to reheat.
FAQ
What is in beef souvlaki marinade?The best beef souvlaki skewers are coated in a super simple marinade made from extra virgin olive oil, lemon juice, fresh garlic cloves, dried herbs, salt, and black pepper. The lemon tenderizes the beef to give it a softer texture, and the garlic and seasonings infuse flavor into every bite. I promise - this is a case when simple is better!
What cut of meat is used for beef souvlaki?To make your own Greek beef kabobs, you can choose from a few different cuts of meat. The goal is to select a cut that will develop a nice crust on the outside while staying tender on the inside, similar to a steak. I recommend using a piece of beef with some fat on it to keep the meat from drying out on the grill. For the best flavor and texture, choose your favorite steak (top sirloin, strip steak, ribeye, etc.), tenderloin, or even filet mignon. Choose whichever option makes the most sense for your budget.
What does the word "souvlaki" mean?Souvlaki is a Greek word that means small skewer, which highlights how small pieces of meat are skewered and then grilled. It doesn't indicate a particular type of protein, and there are many different types of souvlaki served in Greece.
More Grilled Skewer Recipes
- Easy Summer Grilling Recipes
- Greek Souvlaki Chicken Skewers
- Spicy Cumin Lamb Skewers
- Teriyaki Chicken Skewers with Pineapple
- Balsamic Chicken Kabobs
- Chicken Satay Skewers with Peanut Sauce
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Vegetarian Burrito Bowl
Skip the trip to your favorite burrito joint and make this Vegetarian Burrito Bowl at home! The zesty cilantro lime rice is the perfect vehicle for the savory tofu and veggies, and is topped with a mixture of corn, black beans, and homemade guac. It's full of flavor, delicious, and great for meal prep too!
This Mexican rice bowl recipe is one of our go-to options for an easy dinner that is easy to assemble! Just prep the veggies and toppings while the cilantro lime rice is cooking, then layer it all together and serve. It's always a hit with the whole family and a great way to add extra veggies to your life, too!
Why You'll Love This Vegetarian Burrito Bowl
- Great for meal prep. Make 2-3 batches of this delicious vegan burrito bowl recipe and tuck the leftovers into your favorite meal prep containers for healthy lunches all week. It'll taste like you splurged on takeout but for way less!
- So quick to make. The slowest part of this dish is making the rice - but it is pretty hands off as you just have to wait for it to cook. The rest of the elements come together really quickly on the stove top!
- Filling and satisfying. With all the fresh vegetables, beans, tofu, and rice, this vegetarian burrito bowl recipe will really fill you up!
Ingredient Notes
To make this delicious vegetarian burrito bowl, you will need the following ingredients (full measurements in recipe card below):
- avocado oil - to toast the veggies and tofu together. Use any vegetable oil you have on hand.
- tofu - be sure to use extra firm tofu to make sure it doesn't fall apart when sauteeing.
- veggies - chop the cauliflower into little bites and slice the red bell pepper and onion into strips, like for fajitas.
- seasonings - use a mixture of Mexican spices, like ground cumin, paprika, and chili powder to season the tofu and veggies. You will also need salt for the rice.
- lime juice - this really brightens up the savory spices and veggies. Lemon juice is a good alternative.
- long grain rice - this type of rice is the fluffiest. Jasmine and Basmati are great, but you can also use long-grain brown rice.
- cilantro + lime juice - these add the key flavors to the rice. Use the zest and juice for a strong lime flavor.
- corn - keep it simple with regular frozen corn.
- black beans - we rinsed and drained canned beans. One and a half cups of leftover cooked black beans or pinto beans work great, too. You can also use ½ cup dry beans but plan ahead as you will need to soak them overnight and cook them. See How to Cook Dried Beans for recipe instructions.
- guacamole - a delicious dip to balance out the flavors and texture. Make our homemade guacamole in a few minutes or use store bought guac.
You will also need measuring cups and spoons, a large skillet, and medium and small-sized pots.
How to Make the Best Vegetarian Burrito Bowl
- Cook the tofu and veggies. In a large skillet, heat oil over medium-high heat for 2 minutes until the hot oil is sizzling hot. Add tofu, cauliflower, and bell pepper. Saute until tender, about 5 minutes.
- Season. Add cumin, chili powder, paprika, and lime juice. Mix well until evenly combined and cook for another 2 minutes. Set aside on a plate.
- Make rice. In a medium-sized cooking pot, wash the rice thoroughly and drain. Add water, olive oil, garlic, and salt, and give it a good stir. Bring to a boil, uncovered, over high heat, about 4-5 minutes. Turn the heat down to low and cover. Simmer for 20-25 minutes until the rice is soft and fluffy. Add lime juice, lime zest, and cilantro, and toss to combine. Fluff with a fork and set aside.
- Cook corn. In a small pot, add the corn and water. Heat over medium-high heat for 5 minutes. Once cooked, drain in a colander. Set aside until assembly.
- Prepare black beans. Drain and wash the canned black beans. Place in a cooking pot and heat over medium-high heat for 5 minutes until warm. Set aside until assembly.
How to Assemble a Burrito Bowl
Place an equal portion of rice into the bottom of each bowl. Decorate the border with corn, black beans, and sautéed vegetables in the centre of each bowl. Top off with a scoop of guacamole.
Recipe Variations
- Add your favorite toppings. We usually like to keep these veggie burrito bowls pretty simple to let the veggies shine, but you can really load it up! Add sliced red onion, avocado slices, homemade salsa or pico de Gallo, shredded romaine lettuce, vegan sour cream, tortilla chips, and all the fixings. This cilantro lime slaw is a delicious addition, too!
- Make it lower carb. Feel free to replace the white rice with cauliflower rice in this Mexican bowl to reduce the carbs and add extra nutrients and fiber.
- Use plant-based proteins. Tofu works great in this recipe as it really absorbs the flavors from the spices, but you can definitely use a beef or chicken substitute instead.
How to Serve
This vegetarian burrito bowl is delicious served exactly as it is, or customize it with other toppings and sides including:
- Pico de Gallo
- Pinto Bean Soup (Sopa Tarasca)
- Tortilla Strips
- Jalapeño Poppers
- Mexican Street Corn Salad
- Refried Beans
For more recipe ideas, see our 25 Mexican Side Dishes.
Recipe Tips and Tricks
- Press the tofu. If you have a little extra time, place the tofu between two kitchen towels and set a dinner plate or bowl on top. Remove as much of the moisture as possible for a really crispy bite with a tender, meaty texture.
- Use leftover rice. To get dinner on the table even faster, use leftover rice instead of cooking it fresh. This is best when the rice is just a day old. You may need to add a little extra liquid when you reheat it.
- Try store-bought swaps. No time to make everything from scratch? Use frozen fajita veggies, store-bought guacamole, or even minute rice. From scratch always tastes best, but sometimes you need all the help you can get!
Storing and Freezing Instructions
How to Store
It's best to layer the leftovers in meal prep containers to make reheating easy. Add a scoop of the cilantro-lime rice and fluff it with a rice paddle to avoid large clumps. Then add the tofu mixture and the black bean and corn topping. Store any perishable toppings in separate containers on the side to add after reheating.
How to Reheat
Place the container in the microwave and heat for 3-4 minutes or until fully warmed through. Add any additional toppings before serving.
How to Freeze
Freeze the leftovers (without any perishable garnishes) in an airtight container for 2-3 months. Thaw in the fridge before microwaving to reheat.
FAQ
What are the best toppings for burrito bowls?Keep it simple with a mixture of black beans and corn and a little guacamole, or create a toppings bar with all the fixings! You can offer different salsas (tomato or corn salsa), fresh avocado, cotija cheese or a little vegan cheese, chopped cilantro, chopped olives, fresh lime wedges, sliced radishes, and more. There are so many options!
Is it cheaper to make burrito bowls at home?Unless you're using really premium ingredients, you will almost always spend much less to make food at home. For example, many of the ingredients in this recipe are inexpensive, like the rice, beans, frozen corn, onions, tofu, and spices. The bell peppers and avocados might be a little pricier, but still much cheaper than buying them at a restaurant! This easy vegan burrito bowl is an easy way to enjoy a warm, filling meal without splurging on your budget.
What vegetables go well in burrito bowls?There are really endless options depending on the flavors you like to eat! I like to use a mixture of cauliflower, bell peppers, and onions. The peppers and onions remind you of fajitas and really hold onto those spices. You can also add roasted mushrooms or broccoli, sauteed zucchini and corn, roasted sweet potatoes, fresh cherry tomatoes, and so much more. It's fun to adapt the recipe based on what's in season, so get creative with it!
More Vegetarian Mexican Recipes
- 30 Mexican Recipes for Cinco de Mayo
- Cauliflower Tacos
- Vegan Burritos
- Crispy Refried Bean Tacos
- Vegetarian Quesadillas
- Vegan Queso
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
30 Memorial Day Desserts
We are officially kicking off summer this Memorial Day long weekend which means bring on all the summery desserts! If you are wondering what desserts to serve after an epic Memorial Day BBQ or picnic, we have got you covered. We are sharing over 30 of the best Memorial Day desserts including frozen treats, fruity desserts, sweet pies and cakes, and warm and gooey cookies.
Best Memorial Day Desserts
Summery classic blueberry pie is made with the perfect flaky pie crust, a jammy blueberry filling with a hint of lemon, and sealed with a lattice top.
Classic Strawberry Shortcake is a small, layered cake featuring fluffy crumbly biscuits, a fresh strawberry filling, and homemade whipped cream.
Homemade strawberry popsicles are healthy, refreshing, and sweet. Made with just 4 ingredients, they're packed with fresh strawberries and no refined sugar.
No bake banana pudding parfaits are creamy, delicious, and sweet, with layers of homemade vanilla pudding, freshly sliced bananas, and wafer cookies.
No bake blackberry cheesecake is light, smooth, creamy, and delicious, with a buttery graham cracker crust, cheesecake layer, and blackberry mousse on top.
No Churn Vanilla Ice Cream - recipe coming soon!
There's truly nothing like a homemade Funnel Cake: a crispy jumble of crispy vanilla-tinged batter fried and topped with a powdered sugar, and served warm.
Perfectly creamy and tart with a buttery graham cracker crust, this easy Key Lime Pie is a classic for a reason. You won't need another pie recipe again!
Homemade strawberry frozen yogurt is a delicious, refreshing, healthy dessert made with 4 simple ingredients, no refined sugar, and in less than 5 minutes.
S'mores Bars are a delicious twist on the classic campfire dessert with delicious layers of graham crackers, chocolate, and marshmallows.
Easy lemon blueberry bread with lemon glaze is soft, moist, and delicious. This quick bread with fresh blueberries and lemon is the perfect summer dessert.
Strawberry Cupcakes are made with real strawberries in both the tender cake batter and the creamy strawberry buttercream frosting. A picture-perfect treat!
This no bake Crepe Cake is soft, decadent, and easy to make, with over 20 thin layers of crepes nestled between a berry mascarpone whipped cream filling.
Homemade Lemon Curd is rich, creamy, sweet, and tangy. This delicious fruit curd is easy to make with just 6 simple ingredients and a few basic steps.
Fresh strawberry pie is a delicious, summer dessert loaded with juicy strawberries and homemade strawberry glaze with no jello, in a flakey pie crust. The best summer dessert idea.
Baked Jelly Donuts with Strawberry Jam
These melt-in-your-mouth, homemade baked jelly donuts, coated in sugar and filled with sweet strawberry jam, are so soft, fluffy, spongy and airy.
Blueberry crisp with a sweet blueberry filling and a buttery, crispy oat topping, is a delicious, fruity treat that's ready in just 45 minutes.
This 3-ingredient Strawberry Sorbet is a refreshing, healthy, vegan, and gluten-free frozen treat to enjoy on a hot day. Plus, no ice cream maker required!
Chocolate Whoopie Pies are a classic American dessert made with two cake-like chocolate cookies sandwiched together with a creamy marshmallow filling.
White Chocolate Raspberry Cheesecake
This White Chocolate Raspberry Cheesecake is so decadent, made with a creamy white chocolate cheesecake batter swirled with homemade raspberry sauce.
Blueberry oat squares are sweet, buttery, and delicious, with three mouthwatering layers. With just 15 minutes of prep, they are the perfect treat.
Lemon Meringue Pie made with delicate peaks of golden-brown meringue, creamy and tart lemon curd filling, and flaky pie crust is the best homemade pie ever!
Rice Krispies Treats are a classic dessert loved by all. These chewy, crunchy, sticky-sweet treats are easy to make from scratch using just 3 ingredients!
Blueberry buckle cake is soft and moist, loaded with fresh blueberries, and has a crunchy, sweet and buttery streusel topping. It's the best coffee cake.
Easier than pie, this strawberry galette with a buttery flaky crust and a sweet and tart strawberry filling is a beautiful treat to serve this berry season.
S'mores Cookies are chewy, gooey, and nostalgic, loaded with marshmallows, chocolate, and Graham crackers - and no campfire required. Quick and easy too!
Lemon Bundt Cake with a sweet vanilla glaze is light, fluffy, and moist with a perfect golden brown crumb and made with real lemons.
Strawberry Cobbler made with sweet, gooey strawberries and light, fluffy cakey batter is an easy summer dessert to make from scratch with 10 minutes prep.
Coconut macaroons are crispy on the outside with a soft and chewy center. Dip or drizzle with chocolate for an even more delicious flavor combo.
Sweet and sour Lemon Curd Cookies are made of buttery shortbread thumbprint cookies dusted with powdered sugar, and filled with sweet and tangy lemon curd.
Summery and fruity, classic cherry pie has the most flakey and buttery pie crust on the bottom and top and is filled with a delicious cherry-packed filling.
More Summer Recipes
- 60 Best Memorial Day Recipes
- 60+ Summer Dinner Ideas
- 50 Easy Summer Appetizers
- Easy Summer Grilling Recipes
- 30 Best Potluck Recipes
- 40 Best Summer Desserts
Did You Make Any of These Memorial Day Dessert Recipes?
Please leave a comment and rating below, and let me know what you thought of this round up of Memorial Day dessert recipes. Be sure to snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
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Spicy Mayo
Homemade Spicy Mayo is creamy and tangy with the perfect amount of zing - and easy to make at home in 5 minutes with a handful of ingredients! This sauce is a universal, do-it-all condiment that adds a delicious kick to just about anything, from burgers and fries to tacos, stir-fry, sandwiches, salad dressings, sushi, seafood, and more.
If you're a big fan of the mayo or sauce that you get at hibachi or sushi restaurants, you'll be totally hooked on this homemade spicy mayo. Using store-bought mayonnaise makes the process fast and simple, so all you have to do is spice it up!
Why You'll Love this Spicy Mayo Recipe
- It's easy to make. Using just five (yes, only five!) ingredients and five minutes of your time, you can upgrade boring, run-of-the-mill mayonnaise into this superstar condiment that you'll want to put on everything in sight.
- It pairs well with everything. Spicy mayo goes well with dozens of dishes. It's a great condiment to offer at cookouts, dinner parties, or even just a casual meal at home. You'll love using this spicy mayo to dress up even the simplest fare.
- It's customizable. You can easily adust the tanginess and the spice level of this spicy mayo by adjusting the ratios to suit your tastes. Add more sriracha to turn up the heat or less to make it more mild on sensitive palates.
Ingredient Notes
To make this easy Spicy Mayo, you will need the following ingredients (full measurements in recipe card below):
- mayonnaise - you can use either store-bought or homemade mayonnaise for this spicy mayonnaise.
- lemon juice - fresh-squeezed lemon juice works best, but you can also use lemon juice from concentrate if that's what you have on hand.
- sesame oil - you can use toasted sesame or regular sesame oil, whatever you have on hand.
- sriracha - use your favorite brand or swap it for your preferred hot sauce instead.
You will also need measuring cups and spoons, and a small mixing bowl.
How to Make the Best Spicy Mayo
- Combine. In a small mixing bowl, stir together the mayonnaise, lemon juice, sesame oil, and hot sauce until smooth.
- Serve. Transfer to a serving bowl and serve on the side of fries, sushi, or fried bites, if desired.
Recipe Variations
- Make it garlicky. Give it a garlic twist by adding in a minced clove of garlic.
- An Asian twist. Stir in some soy sauce and sesame seeds to give it an Asian twist. This version is delicious with sushi too.
- Add sweetness. Add a hint of sweetness with a dollop of honey.
- Make it vegan. You can easily make this sauce vegan by using vegan mayo.
- Mellow out the tanginess. Regular mayo has a very tangy, rich flavor. Feel free to replace some of it with Greek yogurt or sour cream for a milder flavor.
How to Serve
We like to whip up a batch of this homemade spicy mayo whenever we are serving small appys and bites. Some of our favorite recipes to pair with this dip are:
- Crispy Air Fryer French Fries
- Homemade Chicken Nuggets
- Baked Coconut Shrimp
- Korean Beef Steak Tacos
- Baked Cauliflower Nuggets
- Salmon Burgers
- Air Fryer Chicken Tenders
For more recipe ideas, see our 50 Best Finger Foods.
Recipe Tips and Tricks
- Make your own mayonnaise. If you haven't made your own mayo before, it may seem overwhelming, but it really couldn't be simpler! Mayo is essentially just oil, acid (think lemon juice or vinegar), and egg. That's it! You can create your own homemade mayo for this recipe to make it that much fresher.
- Use a blender. For an even more hands-off approach, you can add all the ingredients to a blender, food processor, or use an immersion blender on low speed to quickly blitz everything together into a perfectly homogenous mixture.
Storing and Freezing Instructions
How to Store
Transfer the spicy mayo to an airtight container or jar with a lid and refrigerate for up to 30 days.
How to Freeze
It's not recommended to freeze spicy mayo (or mayo of any kind, really) because the texture will change when it thaws, but if you really need to freeze it, you can place the spicy mayo in a freezer-safe container, leaving room for it to expand, and freeze it for up to 3 months.
FAQ
Can you make spicy mayo without sriracha?Yes, but it depends on how you want to use your spicy mayo sauce. This recipe is based on Japanese mayonnaise, which is perfect for serving with sushi rolls, rice bowls, poke bowls, and other Asian dishes. It's also great with crispy fish and fried dishes.
If you want to use your sauce for diner-style dishes (hot dogs, burgers, sweet potato fries, etc), feel free to use different types of hot sauce, a little cayenne pepper, sambal oolek, or your favorite brand of spicy chili sauce to make it your own. You can even replace the sriracha sauce with adobo sauce from a can of chipotle peppers for a smoky chipotle mayo!Does spicy mayo have gluten?This homemade spicy sriracha mayo is totally gluten-free as it contains no wheat-derived products. Even store-bought Japanese Kewpie mayonnaise is certified gluten-free, too!
Does spicy mayo go bad?Yes, any type of mayo can go bad. This Japanese spicy mayo recipe should be used within 30 days and stored in the fridge between uses.
More Sauce Recipes
- Homemade BBQ Sauce
- Homemade Ranch
- Marinara Sauce
- Tahini Sauce
- Homemade Enchilada Sauce
- Homemade Teriyaki Sauce
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Mediterranean Roasted Vegetables
Mediterranean Roasted Vegetables are the easiest and most flavorful side dish to serve with dinner - especially with Greek and Italian meals. A colorful variety of fresh summer veggies are tossed with a mixture of pesto and seasonings, then roasted to concentrate the flavors. It's the perfect side dish recipe for eating on the patio and imagining you're on vacation, but they're simple enough to make any time of the year!
Many of us want to eat more veggies, but we struggle to sneak them into our diets. This simple Mediterranean dish can be a game-changer, especially during the summer months when you're surrounded by fresh produce! It's simple, easy, and delicious! Something magical happens to basil pesto in the oven - it takes on a slightly sweet, herby flavor that really elevates the summer vegetables. We crave this tasty side dish as soon as the temperatures start to rise, and it's a must-try with Greek Salmon, Roast Chicken, over pasta salads, and much more.
Why You'll Love These Mediterranean Roasted Vegetables
- Such an easy recipe. Toss all of the ingredients together in a bowl, spread them out on a baking dish, then roast and serve! Once you get the veggies prepped, this is a very low-effort recipe, great for serving as a side dish with more hands-on meals.
- Tons of flavor. Roasted vegetables are always full of flavor, but this recipe has a special ingredient to take it over the top - fresh pesto. The bright, herby flavor concentrates in the oven and becomes absolute flavor perfection. It makes for the perfect roasted summer vegetables.
- Great way to eat more veggies. If you're struggling to eat enough veggies, this is a good way to get started! You can make this Mediterranean roast vegetables recipe with a variety of vegetables and adapt it to whatever is in season. They're so flavorful you can't help but grab another nibble or two.
Ingredient Notes
To make this delicious Mediterranean Roasted Vegetables, you will need the following ingredients (full measurements in recipe card below):
- vegetables - use a rainbow of vegetables for lots of color and flavor. I typically use zucchini, cherry tomatoes, red onion, yellow bell peppers, and baby potatoes.
- extra virgin olive oil - a little oil will give the veggies a nice crust in the oven and a golden brown color.
- balsamic vinegar - for a rich, tangy sweetness.
- basil pesto - feel free to use homemade basil pesto or grab a jar from the store.
- seasonings - use a simple seasoning blend of Italian seasoning, sea salt, and ground black pepper.
- fresh parsley - add a little parsley on top as a garnish.
- grated Parmesan cheese - top with freshly grated Parmigiano Reggiano to taste. You can also try feta cheese instead.
You will also need measuring spoons, a large mixing bowl, spatula, large baking sheet, and a cutting board and knife.
How to Make the Best Mediterranean Roasted Vegetables
- Combine. In a large mixing bowl, add all the vegetables along with olive oil, vinegar, pesto, Italian seasoning, salt, and pepper. Use a spatula to toss to combine until the veggies are evenly coated.
- Roast. Arrange the seasoned vegetables in a single layer on a large sheet pan. Roast in a 400F preheated oven for 40-45 minutes until tender. Toss the vegetables halfway to ensure they brown evenly. If the vegetables look like they are browning too quickly, place the sheet pan on the lower rack.
- Serve. Sprinkle with chopped parsley and Parmesan cheese, and serve immediately.
Recipe Variations
- Change the veggies. Feel free to add in whichever summer veggies you have on hand. This would be great with sweet potatoes, brussels sprouts, yellow squash, eggplant, mushrooms, carrots, or your favorite root vegetables. Some whole garlic cloves would taste wonderful, too.
- Adjust the flavor. Change the seasonings to make this dish taste more Greek, Italian, French, etc. For example, Greek vegetables would taste great with some extra oregano, dill, and dried mint.
- Toss over pasta. These Mediterranean veggies are a healthy side dish to serve with proteins, but they can also be served over freshly cooked pasta for a fresh, satisfying entree. In this situation, ditch the potatoes and add a few extra tomatoes.
How to Serve
These Mediterranean Roasted Vegetables are delicious served on the side of a protein dinner. Some of my favorite entrees to serve these veggies with are:
- Baked Greek Chicken Breast with Souvlaki Marinade
- Italian Chicken Skewers
- Greek Lamb Shanks
- Easy Chicken Parmesan (Parmigiana)
- Italian Meatballs
- Garlic Butter Salmon
- Greek Lemon Garlic Whole Roast Chicken
For more recipe ideas, see our 30 Best Greek Recipes or 50 Best Italian Recipes.
Recipe Tips and Tricks
- Let the oven get hot first. Roasting is all about caramelizing, and if you bake the veggies before the oven is fully preheated, they won't have the same color and texture. Don't rush the process.
- Add enough oil. Oil is a key ingredient in roasting. Your veggies need to have enough to crisp up, but they shouldn't become soggy or fried. Follow the recipe measurements carefully to get just the right amount.
- Cut into similar sized pieces. It can be challenging to roast different types of vegetables at the same time because some will cook much faster than others. Follow the sizing tips in the recipe to make sure everything is ready right at the same time.
- Use parchment paper. For easy cleanup, add a piece of parchment paper to your baking dish first.
Storing and Freezing Instructions
How to Store
Once roasted, let the oven-roasted vegetables cool to room temperature, then store them in an airtight container in the fridge for 3-4 days.
How to Reheat
It's easiest to microwave the leftovers for several minutes until they are nice and warm. You can also bake them in a hot oven at 375 degrees for a few minutes until they are heated through.
How to Freeze
For longer storage, freeze the leftovers for 3-4 months. They will likely be soft and a little soggy after thawing, but they'll still taste great.
FAQ
Can you use frozen vegetables?Frozen vegetables can often be roasted, but they usually become soft and soggy during the thawing process. For the best results, use fresh produce from the market or your garden.
Can I make Mediterranean roasted vegetables ahead of time?Roasted vegetables have the best flavor and texture fresh from the oven. Once they cool down and spend a few days in the fridge, they lose their crisp bite, and the flavor mellows out. If you're adding these veggies to meal prep containers, then yes, make them early! However, if you're preparing these veggies for a nice dinner, it's best to prepare them fresh.
Can you use different types of pesto?I recommend sticking with traditional basil pesto for that classic Mediterranean flavor. The basil, nuts, and Parmesan cheese add extra flavor to this dish and make it especially tasty. You can likely substitute pesto rosso (made with sun-dried tomatoes), but alternative pestos, like kale pesto or lemon balm pesto, won't have the same bold flavor.
More Roasted Vegetable Recipes
- 40 Best Vegetable Sides
- Oven Roasted Vegetables
- Roasted Spring Vegetables
- Balsamic Roasted Broccoli
- Roasted Asparagus and Mushrooms
- Garlic and Herb Roasted Carrots
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Vanilla Cake
This moist and tender, two layer Vanilla Cake is a classic choice loaded with double the vanilla flavor: a vanilla cake batter and the fluffiest, creamiest vanilla buttercream frosting to boot. It's absolutely the perfect cake for birthday parties, anniversaries, and any special occasions. You may as well print out the recipe and stick it on the fridge - you'll be making this recipe again and again!
Vanilla has a reputation for being plain or boring, but that's definitely not true! This homemade vanilla cake recipe is ultra moist with that classic birthday cake flavor you'll be thinking about for days. It's also made with the simple two-bowl method, so it's much faster and easier than recipes that call for the traditional creaming method. Easy, delicious, and endlessly customizable - what's not to love?
Why You'll Love This Vanilla Cake
- So moist and flavorful. Thanks to a little butter, vegetable oil, eggs, and buttermilk, each layer of cake is packed with tons of flavor and the most wonderfully moist yet fluffy texture. You certainly won't have a crumbly, dry cake on your hands!
- Very easy to make. To make this classic vanilla layer cake, you mix the wet ingredients in one bowl, the dry ingredients in another, and then gently mix them together. This is the two-bowl method and it is the all-time easiest way to make the best homemade cakes. Fantastic for beginners!
- Easy to customize. The delicious cake and creamy vanilla buttercream frosting can be enjoyed on their own, or you can go wild with different frosting flavors and topings. Think of it as a blank slate ready to make your own. This perfect vanilla cake tastes especially wonderful with fresh berries or sprinkles on top, but the options are endless!
Ingredient Notes
To make this delicious Vanilla Cake, you will need the following ingredients (full measurements in recipe card below):
- all purpose flour - weigh out the flour with a kitchen scale, if possible, or scoop and level the flour into the measuring cup.
- baking powder - Sift out any clumps for the best rise.
- salt
- unsalted butter - let the butter come to room temperature for 1.5 - 2 hours first.
- vegetable oil - this is key to making the cake extra moist and tender.
- white sugar
- vanilla extract - for the strongest vanilla flavor, use pure vanilla extract.
- whole eggs - room temperature is best.
- buttermilk - use full-fat buttermilk for the best texture and flavor.
Vanilla Buttercream Ingredients
- softened butter - this frosting is an American buttercream, which requires fully softened butter.
- confectioners' sugar - to thicken the frosting and add sweetness.
- vanilla extract
- heavy cream - add small amounts as needed to get the right texture.
- sprinkles - these are totally optional, but they make the best birthday cake!
Baking Tools and Equipment
You will also need the following baking tools and equipment:
- measuring cups and spoons (or a kitchen scale)
- two 8-inch round cake pans lined with parchment paper
- baking spray
- large and medium mixing bowls
- whisk
- electric mixer (hand mixer or stand mixer)
- wire cooling rack
- cake stand
- icing spatula and bench scraper
- piping bag with preferred tip (optional if wanting to pipe extra frosting on top)
How to Make the Best Vanilla Cake
Step 1: Make the vanilla cake.
- Combine dry ingredients. In a medium mixing bowl, whisk together the flour, baking powder, and salt, until well-combined. Set aside.
- Combine wet ingredients. In a large mixing bowl, add the butter, oil, sugar, and vanilla. Beat with an electric hand mixer until pale, creamy and slightly volumized, about 3 minutes. Add in the eggs, then beat again until smooth and well-combined.
- Alternate adding ingredients to batter. Add ⅓ of the dry mixture into the batter, then beat to combine. Add ½ of the buttermilk, then beat again to combine. Continue alternating adding and beating the dry mixture and buttermilk, finishing with the dry mixture.
- Bake. Prepare two 8-inch round cake pans with parchment paper and baking spray Divide the cake batter into the two prepared baking pans. Place both into a 325F preheated oven to bake for 35-40 minutes, or until an inserted toothpick comes out clean.
- Cool. Allow the cakes to cool for 20 minutes. Then, remove the cakes from the pans, and transfer onto a wire rack to cool completely.
Step 2: Make the vanilla buttercream frosting.
In a large mixing bowl or stand mixer bowl, beat the butter until creamy, about 1-2 minutes. Add in the confectioners' sugar, and vanilla, and beat until well-combined and slightly fluffy, about 2 minutes. If the frosting seems too stiff, add in heavy cream, 1 tablespoon at a time, until desired consistency is reached.
Step 3: Assemble and frost the cake.
- When ready to frost, place a cake layer onto a cake stand and top with frosting.
- Use an icing spatula to spread the icing over. Place the second cake layer on top of the frosting. Frost the cake on the top and sides with the remainder of the frosting. Smooth out the sides of the cake using a bench scraper.
- Add sprinkles on the top of the cake (if desired) and on the sides.
Recipe Variations
- Amp up the vanilla flavor. If you want an even stronger vanilla flavor, replace the extract in the cake with vanilla bean paste. This will also add those little black specks! You can also use a double or triple-fold vanilla extract.
- Make vanilla cupcakes. This recipe makes enough for two round 8-inch pans, or you can bake approximately 18-24 vanilla cupcakes. Be sure to reduce the baking time to 18-20 minutes or until a cake tester comes out clean.
- Add sprinkles to the batter. For a really playful option, fold colorful jimmies (not regular sprinkles) into the cake batter right before baking.
- Try a different frosting. Vanilla cake pairs perfectly with many different flavors. Try using Nutella Buttercream, the strawberry buttercream from my Strawberry Cupcakes, Swiss meringue buttercream, chocolate buttercream frosting from our Moist Chocolate Cupcakes, etc.
How to Serve
This Vanilla Cake is a delicious dessert served on its own as a single treat, or pair it with other sweets as part of a larger dessert spread including:
For more recipes, see our 50 Easy Baking Recipes.
Recipe Tips and Tricks
- Use a scale. It's always best to weigh out ingredients with a kitchen scale. Measuring cups and spoons can vary and affect your results.
- Use room temperature ingredients. Temperature is a key factor in baking. Use room temperature butter, eggs, buttermilk, and heavy cream for this white cake recipe.
- Level the cakes. If your cake layers are domed after baking, use a serrated knife to trim them flat before assembling and decorating.
- Let the cake cool completely. your delicious buttercream icing will melt right off your cake is you start decorating too soon. The fluffy cake layers should be fully cooled to room temperature first.
Storing and Freezing Instructions
How to Store
Leftover cake can be stored on a plate wrapped in plastic wrap or in an airtight container and kept at room temperature for 2-3 days. If you add heavy cream to the frosting, it's best to refrigerate instead for 5-7 days. Cake always tastes best at room temperature, so it's bring it out for an hour or so to warm it up before serving.
How to Freeze
Chill the cake first to firm up the frosting, then wrap it well in several layers of plastic wrap and store it in an airtight container in the freezer for up to 3 months.
FAQ
What's the best type of vanilla for vanilla cake?If you want to really let the vanilla flavor shine, use pure vanilla extract. It has a real vanilla flavor and tastes much better than imitation extract. There are many different types of vanilla extract to choose from, including single-origin varieties, etc. You'll get the strongest flavor from a double or triple-fold extract, which is made with two or three times as much vanilla per batch. These do tend to be more expensive, but they're worth it for special recipes like this. It's also totally okay just to use whatever you have on hand!
Can you use vanilla bean paste in cakes?Yes, vanilla bean paste is a fantastic way to add lots of vanilla flavor and those yummy little black flecks. However, be aware that the darker color of the paste can affect the final presentation. The cake layers will have tiny little flecks here and there, and the frosting can take on a slightly beige color. It's best to use regular extract for the frosting instead.
What makes vanilla cake moist?It really depends on the recipe. There are plenty of vanilla cake recipes out there, and some of them are much more light and airy. I'm a big fan of moist cakes, which have so much more flavor! To make a moist cake, you need to use a good mixture of fats and liquids. For the the best vanilla cake recipe, you'll want to use both butter and vegetable, as well as full-fat buttermilk and eggs.
More Cake Recipes
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Avocado Pesto Pasta
This creamy Avocado Pesto Pasta is healthy, light, and delicious. This quick and easy vegan pasta comes together in just 15 minutes (including prep!). It is packed with avocado, fresh basil, and nuts for a nutritious meal at home on busy weeknights or for a work lunch. You need to add this avocado basil pesto spaghetti to your cooking list this week!
This vegan twist on Basil Pesto incorporates avocado which is packed with healthy fats so you won't even miss the fat from cheese. It's so flavorful you may want to make a bigger batch and use it throughout the week on pastas, as a sandwich spread, or over salads.
Why You Will Love This Avocado Pesto Pasta
- Extremely fast. We've all had those hungry nights when we can barely make it home without hitting the drive-thru or ordering takeout! Fortunately, this avocado pesto recipe requires just 15 minutes from start to finish. You can't get food delivered faster than that!
- Bright, fresh flavor. The addition of avocado gives this homemade pesto an extra creaminess, but don't worry, it's the bright, herby flavor that stands out the most. It's so refreshing, and this vegan avocado pesto pasta seriously has SO much flavor!
- Lots of healthy fats. I know that sometimes "fat" can be a bad word, but this creamy avocado pesto pasta is loaded with the good stuff! Olive oil and avocados are high in monounsaturated fats, and walnuts are a good source of polyunsaturated fats. These healthy fats can actually improve your cholesterol and overall heart health! How's that for a positive?
Ingredient Notes
What is in avocado pasta? To make this delicious Avocado Pesto Pasta, you will need the following ingredients (full measurements in recipe card below):
- pasta - we used spaghetti, ,but feel free to use whatever kind of pasta that you have. You can keep the dish gluten-free by using gluten-free pasta; or, you can even substitute the pasta for zucchini noodles. The sauce pairs well with almost anything.
- avocado - ripe avocado is best and creamiest.
- basil leaves - fresh basil is best.
- pine nuts - adds creaminess to the sauce. You can substitute with other nuts such as walnuts.
- garlic
- extra virgin olive oil
- lemon juice - I like to use freshly squeezed juice of one lemon for the freshest flavour. This is equivalent to about ¼ cup of storebought lemon juice.
- salt and pepper
You will also need measuring cups and spoons, a cooking pot, and a food processor (or blender).
How to Make the Best Avocado Basil Pesto Spaghetti
- Cook the pasta. Bring a pot of salted water to a boil. Cook the pasta according to package directions until al dente (about 8-10 minutes). Once the pasta is cooked, reserve ½ cup of the pasta water and set aside. Drain the rest of the pasta and place it back into the pot.
- Prepare the avocado basil pesto sauce. Gather the remaining ingredients and place them directly into your food processor. Hit pulse until blended into a smooth, creamy and thick mixture.
- Toss the pasta in the sauce. Pour the sauce into the pot of cooked and drained pasta, and toss until the pasta is fully coated. Add a little pasta water (if needed) to make it creamy.
- Serve. Transfer pasta to plate and top with some fresh basil leaves and fresh ground black pepper. You can also top with a few cherry tomatoes and shredded Parmesan cheese (if you are not vegan). Serve immediately.
Recipe Variations
- Switch up the pasta. There are so many pasta options, from the fancy freshly made stuff to your favorite gluten-free pasta alternatives. You can even use zucchini noodles for a naturally low-carb meal.
- Add some protein. This pesto pasta recipe is meant to be enjoyed as a main dish. It's fantastic on its own, or you can load it up with grilled chicken or shrimp, Italian sausage, etc. For plant-based protein, add some lentils or tender cannellini beans.
- Load up on greens. Fresh greens will wilt perfectly when added to hot pasta. Toss the hot noodles with fresh baby spinach or arugula, and the greens will be ready in just moments. A few chopped sun-dried tomatoes would be a great way to add extra color and flavor, too!
- Add a cheesy flavor. I don't always add cheese to this recipe since it already has quite a bit of fat from the other ingredients, but it would taste wonderful with some Parmigiano Reggiano, vegan parmesan cheese, or even nutritional yeast.
How to Serve
This creamy avocado basil pesto spaghetti is delicious served on its own as a meal, or paired with some pasta sides for a complete meal. Some of my favorite pairings include:
- Tomato Burrata Salad
- Easy Small Batch Ciabatta Rolls
- Oven Roasted Vegetables
- Kale Chickpea Salad
- Garlic Breadsticks
- Ratatouille
For more recipe ideas, see our 30 Side Dishes for Pasta.
Recipe Tips and Tricks
- Make extra pesto. You can use this vegan pesto sauce on just about anything! So I highly recommend making some extra pesto and use it throughout the week. It tastes amazing spread on toast or in a sandwich, or drizzle it over salad (try it with our Burrata Salad). You can also use it in a quinoa salad. Just stir some into cooked quinoa and add some chopped tomatoes, cucumbers, and kale and you are set for lunch. SO so good.
- Salt the water. This will bring out the flavor of your favorite pasta and make the dish even more flavorful.
- Cook the pasta until al dente. Since this is such a simple recipe, it's best to use the best quality ingredients and prepare them properly. If you overcook the noodles, they become soft and a little mushy. I prefer for the pasta to have a little bite to balance the creaminess of the sauce.
Storing and Freezing Instructions
How to Store Avocado Pesto Pasta
Store avocado pasta in an airtight container in the fridge for up to 3 days. Note that the pasta will start to brown the longer that it is stored because of the nature of the avocado in the sauce.
How to Store Avocado Pesto
Make sure to store any extra pesto sauce in an airtight, sealed container and store in the fridge for up to 4-5 days. Since this sauce consists mainly of avocado, it will change colour from its beautiful vibrant green to a dark olive colour. This is because avocado naturally browns. So to prevent this, I recommend to also store it with plastic cling wrap touching the surface to prevent any oxidization.
How to Freeze Avocado Pesto
You can also freeze the vegan pesto. Place any leftover avocado pesto sauce in an ice cube tray and freeze to add the delicious sauce to another meal. Freezing immediately will also prevent any oxidation.
FAQ
Can you put avocado in pesto?Absolutely! The creamy texture of avocado gives this avocado pesto sauce a really luscious texture without having to use quite as much olive oil or walnuts. It still has a strong herb flavor, but it's a great way to sneak in some extra healthy fats.
Do you have to add nuts to avocado pesto?That's entirely up to you. Most pesto recipes use walnuts, almonds, or pine nuts for a nutty flavor and extra creaminess. That's optional, though. This vegan pesto sauce can be made without nuts if you prefer, and it will still be a huge hit!
Does avocado pesto turn brown?If you've ever made guacamole, you know that avocados tend to brown after you cut them. The same goes for avocado pesto. The lemon juice in the sauce will help reduce the browning, but you may still notice a color change. You can try to minimize that by covering any leftover sauce with a piece of plastic wrap placed directly on top to reduce the airflow, but you may still see a slight color change.
More Pesto Pasta Recipes
- 40 Best Pasta Recipes
- Broccoli Pesto Pasta
- Creamy Chicken Pesto Pasta
- Pesto Penne Pasta
- Mascarpone Pesto Pasta
- Spring Pesto Pasta with Asparagus
Tried this recipe?
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Lemongrass Chicken
Pan-fried Lemongrass Chicken is a healthy, flavorful, and gluten-free dinner that is quick and easy to prep and cook in less than 25 minutes! This tender and juicy Vietnamese chicken is perfect for busy weeknights when you need something delicious on the table fast. But when you have a recipe this good, you will want to make it over and over again - any night of the week.
What is Lemongrass?
Lemongrass is a grass that originates in Asia and is used in many Asian cuisines. It has an incredible lemony aroma which fills the room when you are chopping it up. And just wait until you start cooking with it - the aroma is absolutely mouth-watering. It literally draws the whole family into the kitchen.
Not only does lemongrass smell amazing, but it tastes amazing. It has a powerful and delicious earthy lemony flavour with such a unique taste. So just imagine what lemongrass does to the marinade in this chicken recipe!
Why You Will Love This Lemongrass Chicken
- Incredibly flavorful. The fresh lemongrass, garlic, and soy sauce make this dish explode with flavor. I swear it will taste just as good as your local restaurant, and it will cost way, way less!
- Versatile protein. I'm always amazed by all the different ways you can cook and serve these lemongrass chicken thighs. Make some skewers, pop them on a banh mi sandwich, serve them over rice vermicelli noodles, or plate them with some steamed jasmine rice and your favorite fresh veggies. It's my go-to chicken marinade for any occasion!
- Crowd-pleasing. This lemongrass chicken is always the star of the show. It's beloved by all ages in our house, including kids, and everyone will want seconds. Make a double or triple batch for large gatherings, and I promise you'll get several requests for the recipe!
Ingredient Notes
To make this delicious pan-fried Lemongrass Chicken, you will need the following ingredients (full measurements in recipe card below):
- chicken thighs - Use skinless and boneless thighs in this recipe. If using bone-in thighs, then the cook time will have to be increased.
- lemongrass - we need to finely chop fresh lemongrass for this recipe. When preparing lemongrass, only use the middle part of the stalk where the flavour is (the green part). Discard about 1 inch from the bottom and two inches from the top (there's no flavour in these parts).
- garlic
- soy sauce - you can also substitute with maggi sauce.
- sesame oil
- sugar - adds a little sweetness which helps to balance all the flavors.
- black pepper
- cayenne pepper - optional, for a spicy kick.
- vegetable oil - for pan-frying the chicken. If you decide to grill the chicken instead, you don't need this.
- cilantro - optional, to add when serving for garnish.
You will also need measuring cups and spoons, a large ziploc bag or bowl, and a skillet.
How to Make the Best Lemongrass Chicken
- Marinate. In a ziploc bag (or mixing bowl), combine chicken, chopped lemongrass, garlic, soy sauce, sesame oil, sugar, pepper, and cayenne pepper, if using. (Note: To make things easy, I chopped up the lemongrass in a food processor). Seal and shake ziploc bag to evenly disperse marinade with the chicken. Place in refrigerator for at least 1 hour, but preferably for 2 hours.
- Cook. In a large skillet, heat vegetable oil over medium heat. Place chicken on the skillet and cook for 7 minutes per side, or until each side is nicely browned and the internal temperature of the thighs is 165˚F (75˚C) as read on a meat thermometer.
- Serve. Slice into strips and serve over a bowl of Steamed Rice and sprinkle some sesame seeds on top, if desired. Garnish with chopped cilantro.
How to Grill Lemongrass Chicken
You can also throw this chicken on the grill instead. Preheat the grill to medium-high heat and grill for about 6-7 minutes per side, or until the internal temperature in the thickest part of the chicken reads 165 F, as read on a meat thermometer.
Recipe Variations
- Add some heat. Shake some cayenne pepper or some red pepper flakes to the marinade for a spicy lemongrass chicken.
- Try different proteins. For lemongrass beef, use flank steak, skirt steak, or a nice ribeye. You can also marinate pork chops to give them a major kick of Asian flavor. For a vegan option, marinate extra firm tofu and pan-fry in a large skillet until crispy and golden brown.
- Use dark soy sauce. If you have this special soy sauce on hand, it'll give the lemongrass chicken a little extra sweetness and so much flavour. You can also add a splash of lime juice, too.
- Change the texture. The chopped lemongrass gives the chicken a crunchy texture. If you don't like this texture, you can get the fresh lemongrass super fine by pouring the entire marinade into a blender and pulse until smooth. You can also use a combination of fresh lemongrass and lemongrass powder, or substitute with lemongrass powder completely.
How to Serve
This Lemongrass Chicken is delicious served on its own or over a bowl of rice, noodles, in a sandwich, or over a salad. Some of my favorite ways to serve this Vietnamese chicken with are:
- Rice. Serve over a bowl of Steamed Rice or Coconut Rice and sprinkle some black sesame seeds on top. It is also delicious with a side of Pineapple Fried Rice.
- In a sandwich. Make your own Lemongrass Chicken Banh Mi Sandwich by layering the fragrant lemongrass chicken with pickled daikon radishes and carrots, cucumbers, spicy mayo, and any fresh herbs you'd like on a crusty piece of French baguette. It's absolute heaven!
- Serve over noodles. The marinated chicken tastes amazing with vermicelli rice noodles, fresh vegetables, and homemade nuoc cham sauce in a Vietnamese rice noodle bowl. It is also delicious over a bowl of Hand-Pulled Noodles.
- Salad. Cut the chicken into slices and serve over a salad or on the side. Some delicious salads to pair this with are: Vegan Soba Noodle Salad, Asian Chopped Salad, and Chinese Garlic Cucumber Salad.
- Make chicken skewers. Make lemongrass chicken skewers by cutting the chicken breasts or thighs into cubes and thread them on soaked bamboo skewers. Grill over medium-high heat for 8-10 minutes per side or until it reaches 165 F (as read on a meat thermometer) in the thickest section.
Recipe Tips and Tricks
- Make sure to marinate the chicken. The key to this recipe, and the key to achieving tender, juicy chicken thighs every single time is the lemongrass marinade. You need to make sure that the chicken sits in the marinade for at least 1 hour (personally, I prefer 2 hours). So yes, although this is the perfect weeknight meal because it takes less than 25 minutes to prep and cook, you do need to think ahead about the time you need to allow the chicken to marinate.
- Plan ahead. I suggest whipping up the marinade as soon as you get home from work, so that by the time dinnertime rolls around, you literally spend 14 minutes on the stove cooking the chicken. Or better yet, marinate the chicken the night before, or in the morning.
- How to prepare fresh lemongrass. When preparing lemongrass, only use the middle part of the stalk where the flavour is (the green part). Discard about 1 inch from the bottom and two inches from the top (there's no flavour in these parts).
Storing and Freezing Instructions
How to Store
Keep the leftover lemongrass chicken in an airtight container and store it in the refrigerator for up to 3 days.
How to Reheat
Reheat on the stove with a little oil over medium heat until the chicken is heated through and crispy again. You can also reheat in the air fryer at 400 F for about 5 minutes until heated through.
How to Freeze
Store leftover chicken in an airtight container of freezer bag and freeze for up to 3 months. To reheat, allow the chicken to defrost in the refrigerator overnight and then follow the reheating instructions above.
FAQ
What does lemongrass chicken taste like?Lemongrass chicken has a cleansing, citrus aroma from the lemongrass with a sweet, savory scent from the soy sauce that caramelizes and concentrates in the hot pan. Because of this, it has a meaty, umami flavor and a subtle sweetness with just enough bite from the pepper and spices. Pan frying gives each bite of chicken a really flavorful crust on the outside and tender, juicy meat on the inside. It's the star of any meal!
How long to marinate lemongrass chicken?For the best flavor, marinate your chicken for at least 1 hour, but ideally 2. Thirty minutes is the bare minimum. The lemongrass paste needs time to work its flavor into each bite of chicken.
Is lemongrass chicken gluten-free?It depends on the specific recipe you follow. Most versions include soy sauce, which can include wheat. For gluten-free lemongrass chicken, you'll need to use wheat-free soy sauce or tamari.
More Vietnamese Recipes
- Vietnamese Salad Rolls with Peanut Dipping Sauce
- Vietnamese Pho
- Lemongrass Chicken Banh Mi Sandwich
- Vietnamese Grilled Pork
- Vietnamese Chicken Salad
- Honey Garlic Shrimp Skewers
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Black Beans and Rice
Black Beans and Rice is truly the perfect side dish: easy to make, inexpensive, and filling! This simple recipe is made with aromatic ingredients and spices for lots of flavor - but it's the fresh lime juice and cilantro that really make it shine. Enjoy it as a vegan main course on its own, or pair it with your favorite grilled or roasted meats for a deliciously healthy dinner.
Did you know black beans are native to the Americas? Although rice comes from China, black beans are a truly American food with roots in Central and South America. The combination of black beans and rice has been enjoyed in Latin America and the Caribbean for centuries! This easy black beans and rice recipe is my homage to this special heritage food and uses simple ingredients you likely already have on hand for a lot of flavor in every bite. The whole family will love this classic dish!
Why You'll Love This Black Beans and Rice
- So filling and satisfying. Both beans and rice are high in fiber, which will help keep you full for hours. This easy recipe has great flavor too, so you'll be glad to eat it often!
- Ready in 30 minutes. By using canned beans, you can speed up the cooking time and have dinner on the table in just 30 minutes. Yes, that includes cooking dry rice!
- Great source of protein. Beans and rice are incomplete proteins, which means they do not contain all of the essential amino acids humans need to survive. When paired together, however, they balance each other and form a complete protein. This means rice and beans can supply vegans and vegetarians with plenty of protein and amino acids without needing to eat meat!
Ingredient Notes
To make this delicious Black Beans and Rice, you will need the following ingredients (full measurements in recipe card below):
- extra virgin olive oil - or a little avocado oil.
- aromatics - white onion and garlic add extra flavor and make the dish smell amazing.
- jasmine rice - you can use any white rice, but jasmine rice has a slightly sweet, fragrant flavor that's ideal for this recipe. If you need to substitute, use another type of long-grain rice like basmati.
- seasonings - season with paprika, ground cumin, and a little black pepper right at the end.
- vegetable broth - chicken stock is a good alternative.
- canned black beans - drained and rinsed well.
- fresh lime juice - or lime wedges.
- fresh cilantro
You will also need measuring cups and spoons, a medium pot with a lid, cutting board and knife, and a fork.
How to Make the Best Black Beans and Rice
- Sauté aromatics. Heat oil in a medium pot over medium-high heat for 1 minute. Add onion and garlic and sauté until fragrant, about 1 minute.
- Add rice. Add rice, paprika, and cumin. Mix well and toast the rice for 1 minute.
- Add beans. Slowly pour in the broth and beans. Stir well and bring it to a boil.
- Simmer. Then, reduce heat to low and cover the lid. Simmer until the rice is fully cooked, about 15 minutes. Let the rice and bean mixture rest for 5 minutes without opening the lid.
- Serve. Fluff with a fork and add pepper, lime juice and cilantro on top. Serve immediately.
Recipe Variations
- Use different beans. If you are all out of canned black beans, you can also use canned pinto beans, red beans, etc.
- Give it extra kick. Saute a jalapeno with the onion and garlic, and season the dish with red pepper flakes or chili powder.
- Saute more veggies. To sneak some more veggies into your life, saute red or green bell peppers, celery, finely diced tomatoes, etc.
- Use dried beans. You can't substitute dried beans in this recipe, but feel free to cook a pot of dry beans on the stove earlier in the day or the day before to avoid using canned beans.
How to Serve
These Black Beans and Rice are delicious served on its own as a meal, or paired with a protein and sides for a complete meal. Some of my favorite pairings include:
- Mexican Chicken Breast
- Tomato Cucumber Avocado Salad
- Grilled Corn on the Cob
- Garlic Butter Steak Bites
- Vegetarian Tortilla Soup
Recipe Tips and Tricks
- Use the right type of rice. It's best to use long grain rice, not short grain rice, to keep the individual grains separate. Jasmine rice, in particular, can become soggy if you add too much moisture or cook it too long, so make sure you follow the recipe steps and measurements carefully.
- Don't touch the lid. It's so tempting to check on the rice while it's steaming, but this will slow down the cooking process! Once you get to step 4, just let it simmer, and don't rush the 5-minute rest either!
- Use broth, not water. If you don't have broth on hand, use bouillon or make your own veggie or chicken broth at home. It adds flavor all the way to the inside of each grain of rice. It's worth the effort!
Storing and Freezing Instructions
How to Store
Allow the rice mixture to cool to room temperature, then store it in an airtight container in the fridge for 3-4 days.
How to Reheat
The easiest way to reheat this rice dish is to microwave it in 1-2 minute increments, stirring in between. This will warm it quickly without causing the rice to become soggy. You can also add a splash of water to the rice first to help it steam slightly in the microwave.
How to Freeze
Chill the rice and beans in a freezer safe container, then store for 2-3 months.
FAQ
What goes with black beans and rice?Black beans and rice are often eaten as a meal on their own in different cultures, and there are many ways to adapt the flavor depending on where you are in the world. This particular version is wonderful with grilled or roasted meats, sauteed fajita veggies, calabacitas, and more. Top it with sour cream, green onions, shredded cheddar or crumbled cotija cheese, mango salsa, pico de gallo, homemade guacamole, or hot sauce for even more flavor!
Can you freeze black beans and rice?Black beans and rice can freeze quite well, as long as you let it cool completely first. I prefer to let the leftovers chill in the fridge overnight in individual meal prep containers. The next morning, seal them up and place them in the freezer for 2-3 months. The night before you need one, pop it in the fridge to thaw and then reheat it like normal!
What meat goes with black beans and rice?There are so many different versions of black beans and rice and many of them call for specific meats, veggies, and spices. This basic recipe can be adapted in many different ways. Try serving Cuban roast pork, ropa vieja, steak, slow cooker carnitas, carne asada, grilled chicken or shrimp, spicy sausages, your favorite taco meat, and more.
More Rice Recipes
- 30 Best Rice Recipes
- Basmati Rice with Saffron
- Vegetarian Paella
- Broccoli Rice
- Vegetarian Fried Rice
- One Pot Spanish Chicken and Rice
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Lo Mein Noodles
These Lo Mein Noodles are packed with a variety of fresh veggies and ready to serve in less than 15 minutes! It is better, healthier, and faster than ordering take out. Plus, you can easily customize it by adding in your favorite protein or keep it vegan.
Anytime I can skip take-out and replace it with fresh, healthy ingredients is a huge win. And if I can do that in less time than it would take to get my order delivered is a double win! This easy 15-minute lo mein noodle recipe is a no brainer in our house when it comes to a quick weeknight dinner. You know, those nights when you have had a long day at the office and cooking dinner is the last thing on your mind. Those nights where you are craving noodles from your local Chinese restaurant. You don't need to wait 45-minutes for takeout anymore when you can make your own delicious and wholesome lo mein noodles at home quickly.
Why You'll Love These Lo Mein Noodles
- Ready right away. This super quick recipe is ready in just 15-20 minutes! That's almost as fast as sitting in a drive thru, but without the high cost or highly processed ingredients. You can even use regular spaghetti noodles to skip the trip to the store!
- Loaded with veggies. Come for the noodles, but stay for the veggies. This easy lo mein recipe is loaded with garlic, mushrooms, broccoli, carrots, peppers, and spinach for lots of flavor, texture, and vitamins and minerals.
- Perfect side dish. Lo mein noodles are the perfect base for any type of protein, whether that's grilled chicken, shrimp, steak, tofu, or anything in between. They also make a wonderful vegetarian meal entirely on their own!
- Better than take out. This lo mein is so much better than take-out, not only because it is so quick and easy to whip up, but because it is made using fresh and healthy ingredients. Meaning, no MSG.
Ingredient Notes
To make this delicious Lo Mein Noodles, you will need the following ingredients (full measurements in recipe card below):
- lo mein noodles - I prefer to use dry, uncooked lo mein noodles from my local Asian market. You can also use any type of egg noodle or even spaghetti. Cook the noodles according to the package instructions.
- sesame oil - for stir frying the noodles.
- veggies - this veggie lo mein is packed with vegetables! You'll need minced garlic, cremini mushrooms, broccoli, carrots, red bell pepper, and baby spinach or bok choy.
- soy sauces - for the best flavor, use a mixture of low sodium soy and dark soy sauce. They add a rich umami flavor that makes this savory sauce really flavorful and satisfying.
- black vinegar - black vinegar has a rich, earthy flavor that takes this dish to the next level. If you cannot find it, use rice wine vinegar instead.
- sesame oil - for a nutty, earthy flavor.
- honey - for just a touch of sweetness.
- freshly grated ginger - to add a bright, refreshing heat.
- sesame seeds - used for garnish.
You will also need measuring cups and spoons, mixing bowls, cutting board and knife, spatula, 9-inch square baking dish, cooking spray, and a wire rack.
How to Make the Best Lo Mein Noodles
- Make the sauce. In a small mixing bowl, whisk together the soy sauce, vinegar, sesame oil, honey, and ginger. Set aside.
- Cook noodles. Cook the noodles according to package instructions. Drain and set aside.
- Stir fry the veggies. Heat sesame oil in a large skillet or wok over medium-high heat. Add garlic, mushrooms, broccoli, carrots, and bell peppers. Stir fry until slightly tender, about 3 minutes.
- Add spinach. Stir in the spinach and cook for 2-3 minutes until the spinach wilts.
- Toss in noodles. Stir in the cooked noodles and sauce. Toss to combine.
- Serve. Sprinkle sesame seeds on top and serve.
Lo Mein Noodles Recipe Video
Recipe Variations
- Add protein. This vegetable lo mein is the perfect base for chicken lo mein, beef lo mein, etc. Just add in your cooked protein and toss together. You can also add scrambled eggs, crispy tofu, and a variety of other toppings to make it your own.
- Make it sweeter. If you prefer a sweeter flavor, add a little hoisin sauce, oyster sauce, or extra honey.
- Add more veggies. Feel free to adjust the veggies based on what's in season. I also like to add green onions, snow peas, bean sprouts, and other veggies, depending on what's available at my local grocery store.
- Make it spicy. If you're a heat lover, spice things up with red chile flakes, sriracha, or a dollop of chili paste.
How to Serve
This Lo Mein Noodles is delicious served on its own or paired with some protein and sides including:
- Kung Pao Chicken
- Instant Pot Chinese Braised Pork
- Spicy Cumin Lamb Skewers
- Chinese Hot Pot at Home
- Mapo Tofu
- Char Siu (Chinese BBQ) Chicken
For more recipes, see our 60 Chinese Takeout Recipes at Home.
Recipe Tips and Tricks
- Prep the ingredients right away. Since the lo mein noodles tend to cook quickly, it's a good idea to start prepping the veggies as soon as you start heating up the water. Fresh noodles will cook even faster!
- Don't overcook the noodles. This veggie lo mein recipe has the best flavor and texture when the noodles are just cooked. If you cook them too long, they become gummy and start to fall apart.
- Stir fry over high heat. To cook the veggies properly, make sure the pan is nice and hot. I usually cook over medium-high heat and make sure the pan is fully preheated before I start cooking. Otherwise, the stir-fried veggies can become overly soft and lose their texture.
Storing and Freezing Instructions
How to Store
Cooked noodles are best served fresh. If you have leftovers, allow them to cool to room temperature first, then, transfer to an airtight container and store in the fridge for 3-4 days.
How to Reheat
Reheat these vegetable noodles the same way you cooked it - on the stovetop over medium heat, stirring frequently until warmed through. You can also pop it in the microwave on medium heat in 30-second intervals.
FAQ
Are lo mein noodles gluten free?Most lo mein noodles are not gluten-free. They're made with a mixture of wheat flour, water, and salt, although the ingredients can vary across brands. Since you can make this lo mein recipe with any type of egg noodle or even spaghetti, you can certainly use your favorite brand of gluten free pasta. There are also some gluten-free lo mein noodles on the market, although you may need to shop online or visit a Chinese grocery store to find those.
Can you use chow mein noodles instead?Yes and no. Technically, you can use chow mein noodles but they are fried first to give them a slightly crunchy texture and nutty flavor. Lo mein noodles are soft and tender, perfect for soaking up lots of sauce. Chow mein noodles would still taste good, but the texture and flavor would be quite different. I recommend using spaghetti or other types of egg noodles over using chow mein noodles.
Where can you buy lo mein noodles?That really depends on your local area. If you have a good local Asian market, you'll be able to find lots of different types of noodles, even fresh lo mein noodles. If you are shopping at a regular grocery store, you may be able to find dried noodles in the Asian food section. If those options are not available, consider shopping online, using ramen noodles (without the seasoning pack, or using whichever egg noodles or spaghetti you can find.
More Noodle Recipes
- 25 Best Noodle Recipes
- Chicken Chow Mein
- Peanut Noodles
- Beef Noodle Stir Fry
- Tiktok Ramen
- Spicy Dan Dan Noodles
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
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