Blog - Page 9 of 41 - Ahead of Thyme

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:

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

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.

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

Tried this recipe?

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

Tried this recipe?

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:

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

Tried this recipe?

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:

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

Tried this recipe?

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!

Tried this recipe?

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:

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

Tried this recipe?

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:

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

Tried this recipe?

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:

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

Tried this recipe?

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!

Are you wondering what to cook in June? Browse over 45 best June recipes to cook for breakfast, lunch, dinner, and dessert! | aheadofthyme.com

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):

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 is the perfect recipe to make for breakfast when you are short on time but looking for something delicious, healthy, and nutritious. | aheadofthyme.com

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. | aheadofthyme.com

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

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. | aheadofthyme.com

Say goodbye to takeout and make easy Lo Mein Noodles at home, packed with fresh veggies and healthy ingredients, in less than 15 minutes! | aheadofthyme.com

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

Easy Greek Souvlaki Beef Shish Kebabs are delicious and flavorful, made with a simple marinade and fresh vegetables. Cook on the grill or oven. | aheadofthyme.com

Mediterranean turkey burgers are tender, juicy, and delicious, loaded with garlic, fresh dill, and lemon juice. The perfect summer weeknight meal. | aheadofthyme.com

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

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. | aheadofthyme.com

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! | aheadofthyme.com

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

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! | aheadofthyme.com

Strawberry Cupcakes are made with real strawberries in both the tender cake batter and the creamy strawberry buttercream frosting. A picture-perfect treat! | aheadofthyme.com

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.

HUNGRY FOR MORE? Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram and Pinterest for more recipe updates.

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:

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

Tried this recipe?

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:

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

Tried this recipe?

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:

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

Tried this recipe?

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:

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

Tried this recipe?

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

Blueberry Pie

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.

Strawberry Shortcake

Classic Strawberry Shortcake is a small, layered cake featuring fluffy crumbly biscuits, a fresh strawberry filling, and homemade whipped cream.

Strawberry Popsicles

Homemade strawberry popsicles are healthy, refreshing, and sweet. Made with just 4 ingredients, they're packed with fresh strawberries and no refined sugar.

Banana Pudding

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

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!

Funnel Cake

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.

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 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 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.

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!

Crepe Cake

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.

Lemon Curd

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

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

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.

Strawberry Sorbet

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

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

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

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

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

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.

Strawberry Galette

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

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

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

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 Macarons

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.

Lemon Curd Cookies

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.

Classic Cherry Pie

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

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.

HUNGRY FOR MORE? Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram and Pinterest for more recipe updates.

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:

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

Tried this recipe?

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:

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

Tried this recipe?

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

Tried this recipe?

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:

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

Tried this recipe?

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

Tried this recipe?

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:

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

Tried this recipe?

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:

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

Tried this recipe?

Tomato Burrata Salad

This Tomato Burrata Salad turns the traditional Caprese salad on its head in the best way possible by serving the ultra creamy burrata over a bed of marinated tomatoes and onions, then drizzling fresh basil pesto over top. It's fresh and delicious. I promise - this is the only thing you'll want to eat on those hot summer nights!

When the temperatures spike in the summer, I practically live off fresh tomatoes. They're so refreshing and can easily be turned into an entire meal with some bread and cheese. This tomato burrata salad recipe starts with that simple inspiration but does not stay there. It's truly the height of luxury with this silky smooth fresh Italian cheese, the freshest tomatoes, the best olive oil, and a generous dollop of pesto. It's truly the most perfect summer salad, and you'll find yourself dreaming of it during the depths of winter!

Why You'll Love This Tomato Burrata Salad

Perfectly balanced. This simple summer salad is all about balance. The tangy, savory tomato mixture and pesto add tons of flavor, and the creamy burrata mellows them all out. You just need the crunchy toast to bring the whole dish together!
Incredibly simple to make. This burrata caprese salad is made with very simple ingredients: fresh tomatoes, red onion, a little oil and vinegar, creamy burrata cheese, basil, and pesto. Letting the tomatoes marinate takes a little time, but this is a very low-effort recipe that anyone can follow!
Great appetizer or side dish. This simple recipe is a true summer favorite - full of flavor yet incredibly light and refreshing. It's the perfect appetizer for a special dinner party with some grilled chicken or fish, but I also love it as a simple summer dinner on the hottest nights.

Ingredient Notes

To make this delicious Tomato Burrata Salad, you will need the following ingredients (full measurements in recipe card below):

cherry tomatoes - slice these in half to let the marinade work its way in. Check your local farmer's market for the most flavorful heirloom cherry tomatoes, if you can.
red onion - chop a small red onion it into very small pieces.
marinade - drizzle extra virgin olive oil, balsamic vinegar, kosher salt, and ground black pepper over the tomatoes and onions.
fresh burrata cheese - it's important to use real burrata cheese for the best texture and flavor. It's often available at high-end grocery stores. Make sure you let the cheese come to room temperature first!
basil pesto - use either homemade basil pesto or grab a jar at the store - whatever is more convenient!
basil - add a few fresh basil leaves as a garnish.

You will also need measuring cups and spoons, a large bowl, cutting board and knife, and a large serving platter.

How to Make the Best Tomato Burrata Salad

Marinate tomatoes. In a large mixing bowl, add tomatoes, onion, olive oil, vinegar, salt and pepper. Toss well to coat. Marinate for about 30 minutes at room temperature (or up to overnight in the fridge).

Assemble. Carefully transfer the marinated tomatoes onto a large serving plate and top with ball of burrata cheese. Drizzle with basil pesto and garnish with fresh basil.
Serve. Serve as is or with some toasted bread on the side. Drizzle with extra olive oil if desired.

Recipe Variations

Use different tomatoes. Cherry tomatoes have a bright, slightly sweet flavor that really works well with the balsamic vinegar. You can also use the freshest heirloom tomatoes, grape tomatoes, or your favorite garden tomatoes.
Try mozzarella cheese. This recipe is all about creamy burrata, but if you can't find it, try serving very soft, fresh mozzarella cheese instead. It's not exactly the same, but a good swap.
Add some fruit. There's something so satisfying about adding fresh fruit to savory summer salads. Add thin slices of fresh peaches, strawberries, cherries, or even watermelon for a sweet contrast.
Drizzle with balsamic glaze. For an even stronger punch of flavor, drizzle some balsamic glaze over the tomato salad right before serving.

How to Serve

This Tomato Burrata Salad is delicious served on its own or with some toasted French baguette slices on the side. It's also delicious served with a light summer meal including some of our favorites:

For more recipe inspiration, see our 60+ Summer Dinner Ideas.

Recipe Tips and Tricks

Use the best quality ingredients. Since this burrata tomato salad uses such simple ingredients, each one really stands out. Use the freshest tomatoes, the best olive oil, that special balsamic vinegar, etc. Let it be a little luxurious. You're worth it!
Let the burrata come to room temperature. This is one of the most important things to remember! The burrata's texture will be firmer and more like mozzarella when cold. It needs to come to room temperature for about an hour to get that super smooth, creamy texture on the inside. Don't skip this step!
Don't rush the marinade. The goal is to get the oil and vinegar flavor all the way inside of the tomatoes and onions. Give yourself at least 30 minutes for this process, if not longer. I often like to make it the night before and let it chill in the fridge until dinner.
Use good bread. Technically, you can use any type of bread as long as it has a little bite, but some options are better than others. I like to use Italian bread, baguettes, or even homemade sourdough bread. Use a nice, crusty bread for the best texture.

Storing and Freezing Instructions

How to Store

Any leftover burrata tomato salad can be stored in an airtight container in the fridge for 1-2 days. Everything will meld together, and it won't have quite the same presentation, but it will still taste wonderful.

FAQ

What's the difference between burrata salad and caprese?

Honestly, very little. The main difference is the type of cheese. Classic caprese salad is made by layering slices of juicy heirloom tomatoes and fresh mozzarella on a serving platter, then adding a drizzle of olive oil, balsamic vinegar or glaze, salt, pepper, and fresh basil leaves. This burrata salad twists that a bit by marinating cherry tomatoes with red onion in the olive oil mixture, adding basil pesto, and, of course, choosing the ultra-creamy burrata instead of mozzarella. It's a bit more decadent and a fun twist on a classic.

What are the main ingredients in a burrata tomato salad?

The ingredients will vary depending on the particular recipe you're following, but I like to use a marinated mixture of cherry tomatoes and red onion with fresh basil leaves, pesto, and burrata. It's a really simple preparation with just so much flavor.

How do you prepare storebought burrata?

Although many of us are used to eating cheese cold from the fridge, it's always best to serve cheese at room temperature, and burrata is no exception. At room temperature, it's slightly chewy on the outside with a lusciously creamy center. For the softest, creamiest burrata, let it sit on the counter for an hour or two before serving.

More Salad Recipes with Tomatoes

Tried this recipe?

Vegetable Dumplings

Made with a savory vegan mixture of mushrooms, cabbage, carrots, and more, these homemade Vegetable Dumplings are meaty and satisfying - without any meat! The best part is the golden brown crunch of the pan-fried dumplings straight from the pan. The mixture of textures and flavors will have you reaching for another one again and again!

If you feel intimidated by the thought of making your own homemade dumplings, don't be! They do take a bit of effort, but it's mostly repetitive - rolling the dough, filling the dumplings, and pinching them closed. We make homemade potstickers all the time for different celebrations and gatherings, and I find them to be quite relaxing, especially after a busy week! Plus, these veggie dumplings are just too tasty not to try. They're so savory and satisfying, and I love knowing that I can serve them to my whole crew!

Why You'll Love These Vegetable Dumplings

Loaded with veggies. The filling for these Chinese vegetable dumplings is basically all veggies: mushrooms, cabbage, carrots, garlic, and ginger. So yes, you can tell yourself you're just eating your veggies as you each dumpling after dumpling!
Great for meal prep. Add your homemade dumplings to your meal prep containers for the tastiest lunch or freeze the extra for later! We always have frozen dumplings on hand for the quickest, easiest meals at any time.
Delicious vegetarian option. It is so nice to have a 100% vegetarian and vegan dumpling option for entertaining! Everyone can enjoy them, and no one will feel left out. Plus, they taste so delicious no one won't even miss the meat.

Ingredient Notes

To make these delicious Vegetable Dumplings, you will need the following ingredients (full measurements in recipe card below):

avocado oil - to sauté the veggies.
vegetables - you'll need a mixture of button and shiitake mushrooms, shredded cabbage, shredded carrots, minced garlic, and grated ginger.
cornstarch - to absorb any moisture and bring the dumpling filling together.
Chinese chives - also know as garlic chives, these herbs add a mild garlicky flavor and pop of freshness.
sesame oil - sesame oil always adds a deep, earthy flavor that pairs perfectly with mushrooms.
soy sauce - for a salty, umami flavor.
salt - for seasoning.
white pepper - this adds an earthy flavor. Feel free to use regular black pepper in a pinch.
dumpling wrappers - you can make homemade dumpling wrappers or use store-bought wrappers to save time.
vegetable oil - for pan-frying the dumplings on the stove.

Dumpling Dipping Sauce Ingredients

black vinegar - this special type of vinegar has a fruity, umami flavor perfect for this sauce.
soy sauce
sesame oil
green onions - thinly slice the green onion and reserve extra to add as a garnish. A little shake of sesame seeds is a nice garnish, too.

You will also need measuring cups and spoons, 2 large skillets, a cutting board and knives, a large mixing bowl, and several small mixing bowls.

How to Make the Best Vegetable Dumplings

Step 1: Prepare the filling

Sauté mushrooms. Heat oil in a large skillet over medium high heat until the hot oil sizzles, about 1-2 minutes. Add mushrooms and sauté until the mushrooms start to shrink and lose moisture about 5 minutes.

Add veggies. Add cabbage, carrots, garlic and ginger. Cook until tender, about 3-5 minutes.

Cool. Stir in cornstarch and mix until evenly combined. Transfer the mixture into a large mixing bowl and allow it to cool to room temperature, about 15 minutes.
Add seasoning. Add chives, sesame oil, soy sauce, salt, and pepper. Mix until combined evenly.

Step 2: Assemble the dumplings

Scoop approximately 1 tablespoon of the filling into the centre of a dumpling wrapper.
Dip your finger in water and smear along the edges of the wrapper.
Fold the dumpling wrapper over to create a half-moon shape, enclosing the filling inside.
Seal the filling inside by pleating the edges together with your finger or pinch the edges together.

Repeat until all the remaining filling and dumpling wrappers are used up.

Step 3: Cook the dumplings

Crisp the bottoms. In a large skillet, heat 1 tablespoon vegetable oil over medium heat. Add some dumplings (about 10 dumplings at a time) and cook 2-3 minutes until the bottom is crisp and golden.
Steam cook. Add about 2-3 tablespoons of water, cover, and steam the dumplings for about 3-4 minutes. Remove the lid and pan fry until the liquid is absorbed.

Serve with vinegar dipping sauce

Make the sauce. In a small mixing bowl, make the vinegar dipping sauce by combining black vinegar, soy sauce, sesame oil and green onions.

Serve. Transfer the crispy dumplings onto a plate and sprinkle some green onions on top. Serve with a side of homemade vinegar dipping sauce.

Recipe Variations

Change up the veggies. I recommend sticking with most of the veggies in this recipe to get the right texture and flavor, but you can use napa cabbage or bok choy instead of regular cabbage. These dumplings would also be nice with some bamboo shoots.
Add some protein. Saute about a cup of very small tofu pieces with the veggies for some plant-based protein.
Make it spicy. Shake some red pepper flakes or add a generous scoop of sambal oolek or red curry paste to the veggie filling for a spicy bite.

How to Serve

These Vegetable Dumplings are delicious served on their own with the vinegar dipping sauce. You can also serve it as part of a larger meal with other Chinese dishes including:

For more recipe ideas, see our 60 Chinese Takeout Recipes at Home.

Recipe Tips and Tricks

Make your own dumpling dough. This step takes about an hour, but it can make a huge difference. Homemade wrappers have so much more flavor and one batch makes a whopping 60 wrappers for lots and lots of dumplings! You only need a few super simple ingredients: wheat flour, water, salt, egg, and a little oil. My version uses the stand mixer, which makes it much easier (and less messy) to make the smooth dough.
Don't overstuff. It's always tempting to add a little more filling than you should. This can cause the dumplings to burst, which is messy and not fun. Stick with just about one tablespoon of filling in the center of the wrapper.
Watch the heat. When you're pan frying the dumplings, it's important that the oil is hot enough but not too hot. Give it a couple of minutes to heat up first. You should hear a little sizzle when you place dumplings in the pan. If the pan is smoking, it's way too hot.

Storing and Freezing Instructions

How to Store

If you have leftover cooked dumplings, store them in an airtight container in the fridge for 4-5 days.

Uncooked dumplings can be stored in the fridge for up to 2 days or in the freezer for up to 3 months.

How to Reheat

The best way to reheat these delicious dumplings is to steam them for a few minutes in a pan with a splash of water.

How to Freeze

For batch cooking, you want to freeze the extra vegetarian dumplings in a single layer on a baking sheet until they are firm, then transfer them to a freezer-safe container for up to 3 months. If you want to cook the dumplings from frozen, follow the cooking instructions like normal, but once the water evaporates, add an extra ¼ cup of water. Continue cooking (~5 minutes) until the water has evaporated.

FAQ

Can you use wonton wrappers to make dumplings?

Yes, wonton wrappers are a great option for making these vegetarian Chinese dumplings if you don't have time to make your own dough.

Can you make vegetable dumplings ahead of time?

If you want to prep and fill the dumplings before your dinner guests arrive, store them in an airtight container in the fridge for up to two days. Then, cook like normal.

Are these vegetable dumplings vegan?

They certainly can be. The only animal product in this entire recipe is the egg in my homemade dumpling dough. Fortunately, it's pretty easy to find vegan wonton wrappers at the grocery store, so use those instead.

More Dumpling Recipes

Tried this recipe?

Strawberry Cupcakes

These pink Strawberry Cupcakes are the picture-perfect treat for Valentine's Day, Mother's Day, or any special occasion. Both the tender cake mix and the creamy strawberry buttercream frosting are made with real strawberries for that fresh fruit flavor. Serve them with a sliced strawberry on top for three layers of berry goodness!

If you've only ever had strawberry cupcakes from the boxed mixes, get ready for a treat! These homemade cupcakes taste like they came from a bakery and look the part, too. Fortunately, they're super easy to make! The strawberry cakes are made following the two-bowl method, so you just alternate mixing the wet and dry ingredients together until they're fully incorporated. This is the key to a really moist, flavorful cake with a sweet strawberry flavor.

Why You'll Love These Strawberry Cupcakes

Real strawberry flavor. The first step of this recipe is to cook down some chopped strawberries with sugar to make a rich, fruity compote. This is then mixed directly into the cake batter and the frosting for a concentrated strawberry flavor. So good!
Bite-sized perfection. These fresh strawberry cupcakes are easy to eat with your hands, so they're ideal for parties, brunches, and potlucks. They're way less messy than slicing a cake and travel wonderfully!
Easy to decorate. Once your cupcakes are baked, pipe on a swirl of frosting, then place a halved strawberry on top. They always look stunning!

Ingredient Notes

To make this delicious Strawberry Cupcakes, you will need the following ingredients (full measurements in recipe card below):

strawberry compote - made from scratch using just strawberries and sugar. Start by rinsing the fresh berries, removing the green leaves and stems, and slicing them into quarters. It is cooked down with sugar to sweeten the mixture and thicken the compote.
all purpose flour - scoop and level the flour or weigh it out to get the precise amount.
baking powder - to lift the cake batter.
kosher salt - for flavor.
butter - you will need melted unsalted butter for the cake batter. You will also need softened butter for the thickest and fluffiest buttercream icing.
white sugar - for sweetness.
large eggs - it's best to let these come to room temperature first.
vanilla extract - for a delicious flavor in the cake and frosting.
full-fat sour cream - sour cream adds moisture to keep your cupcakes nice and tender.
pink food colouring - this is entirely optional in the batter, but I like to add a few drops to bump up the pink colour. You'll want to add food dye in the frosting though.
confectioners' sugar - to sweeten the buttercream. This is often called powdered sugar instead.
small strawberries - to add on top as a garnish. Choose the prettiest berries, then rinse and slice in half for decoration.

Baking Tools and Equipment

You will also need the following baking tools and equipment:

measuring cups and spoons (or a kitchen scale)
cupcake pan and cupcake liners
medium and large mixing bowl
hand mixer (or stand mixer)
medium cookie scoo
sifter
piping bag and large star piping tip (Wilton 1M tip)

How to Make the Best Strawberry Cupcakes

First, make the strawberry compote.

Combine ingredients. In a large skillet, toss together the strawberries and sugar. Allow it to sit for 2-3 minutes to allow some juices to come out.
Cook. Place the skillet onto the stove over medium heat and cook for 3-4 minutes, or until strawberries are soft. Use a potato masher (or a fork) to mash up the strawberries fully. Continue to cook, stirring often to prevent burning, until the liquid cooks out of the strawberries, and the strawberries resemble a thick paste.
Cool and divide. Remove from heat and allow to cool to room temperature. When ready to use, the strawberry compote should equal 1 and ⅓ cups total. Divide the compote in half: ⅔ cup for the cupcake batter and ⅔ cup for the frosting.

Next, make the strawberry cupcakes.

Combine dry ingredients. In a medium mixing bowl, add the flour, baking powder, and salt. Whisk well to combine and set aside.

Combine wet ingredients. In a separate large mixing bowl, add the melted butter and white sugar. Beat together using an electric hand mixer, for 1-2 minutes. Next, add in the eggs and vanilla, then beat well with mixer for 2-3 minutes, or until well combined and volumized.

Add some of the dry ingredients to wet. Add ⅓ of the dry mixture into the batter, then beat to combine.

Alternate adding dry and wet ingredients to the batter. Add ½ of the sour cream and half of the divided strawberry compote (about ⅓ cup), then beat again to combine. Continue alternating adding and beating the dry mixture and sour cream and strawberry compote, finishing with the dry mixture.

Fill pan. Prepare a cupcake pan with 12 cupcake liners. Use a medium cookie scoop or spoons to scoop the batter into the prepared cupcake pan, filling each about ⅔ full.
Bake. Place the cupcakes into a 350°F preheated oven for 18 minutes, or until an inserted toothpick comes out clean. Allow the cupcakes to fully cool before frosting.

Finally, make the strawberry buttercream frosting.

Beat butter and sugar. Add the butter into a large mixing bowl or stand mixer, then beat on high for 3-5 minutes, or until the butter looks fluffy and pale. Sift the confectioners' sugar into the butter, then beat on low until combined.
Add remaining ingredients. Add in the vanilla, food colouring, and remaining strawberry compote. Beat for another 1-2 minutes, or until fluffy and well combined.

Pipe onto cupcakes. Place the frosting into a large piping bag fitted with a large closed star piping tip (Wilton 1M tip). Frost one layer of frosting onto each cupcake, then top with sliced-in-half strawberry.

Recipe Variations

Bump up the strawberry flavor. For even more strawberry flavor, try adding a teaspoon or two of your favorite strawberry extract or stir in some powdered freeze-dried strawberries.
Change the frosting. This recipe calls for a strawberry buttercream frosting, but you can certainly change it up! Fold some strawberry puree or compote into cream cheese frosting for a strawberry cream cheese frosting, or make a batch of stabilized whipped cream for a strawberry shortcake flavor.
Get creative with decorations. The halved strawberry is a nice touch, but you could also add a chocolate-covered strawberry, a cake pop, a drizzle of chocolate, a shake of strawberry powder, or even a little gold leaf to add extra detail.
Make mini cupcakes. Use tiny paper liners and a mini cupcake pan for an even tinier treat. Be sure to adjust the baking time to avoid overbaking.

How to Serve

These Strawberry Cupcakes are the perfect treat to celebrate any occasion - especially when strawberries are fresh in season. If serving as part of a bigger dessert spread this season, try including some of these popular desserts:

For more recipes, see our 40 Best Summer Desserts.

Recipe Tips and Tricks

Be patient. This is a quick recipe, but a few steps require patience. Make sure the compote is fully cooled before adding to the batter. It's also important to let the butter for the frosting come to room temperature first, which can take about 2 hours. You'll also want to let the cupcakes cool completely before you decorate them, or the buttercream will slide right off!
Don't overmix. This strawberry cupcake recipe follows a simple two-bowl method, which is one of the easiest cake mixing methods. Still, only mix the ingredients together until they just come together.
Use a large piping tip. I prefer to use a large closed star piping tip to get the perfect swirl on top of the cupcakes. If your piping tip is too small, you won't get quite the same fluffiness and height.

Storing and Freezing Instructions

How to Store

Once baked and frosted, the cupcakes should be stored without the strawberry decoration in an airtight container at room temperature for about 3 days. For longer storage, refrigerate for 5-7 days.

How to Freeze

To freeze the extra strawberry cupcakes, it's best to remove the strawberry decoration. I prefer to freeze the cooled cupcakes and frosting separately, but you can also freeze the decorated cupcakes. Just choose an airtight, freezer-safe container and freeze for up to 3 months. Thaw in the fridge before serving (or decorating).

FAQ

How do you add the best strawberry flavor to strawberry cupcakes?

Although some recipes call for pureed strawberries, I highly recommend cooking them down instead. This will evaporate any excess liquid and leave a rich, concentrated, fresh strawberry flavor. You can also amp up the strawberry flavor by adding strawberry powder or strawberry extract.

Can you substitute strawberry jam for compote?

Yes and no. Technically, jam does have the right texture for this recipe and is a great way to add a strong strawberry flavor to this cake. However, strawberry jam usually has the same amount of sugar as strawberries. The compote in this recipe only uses ¼ cup of sugar for 2 lbs of fresh berries, so jam would make the cake way too sweet. You can compensate for this by adjusting the amount of sugar in the cake, but it may affect the texture of the crumb.

Can I make strawberry cupcakes ahead of time?

Certainly! If you want to have your cupcakes ready to go before your party or celebration, bake them the day before, let them cool completely, and then store them in an airtight container. It can be tricky to store the frosted cupcakes without damaging them, so I'd recommend preparing the frosting the day before, popping it in the fridge, then letting it come to room temperature the next day. Pipe it on top of the cupcakes, then top with the sliced strawberry halves!

More Strawberry Dessert Recipes

Tried this recipe?

Guacamole

This easy homemade Guacamole is fresh, flavorful, and light. This authentic recipe is quick and easy to make at home with just a few simple ingredients and 5 minutes of time. It's no surprise that guac is such a popular Mexican dip! Serve this total crowd-pleaser as a healthy appetizer with tortilla chips for dipping, as a topping in tacos or fajitas, or as a side with your favorite Mexican dishes.

Once you make guacamole from scratch, it is going to be really hard to go back to store-bought dip. The depth of flavour just doesn't compare, and the store-bought version usually has fillers, preservatives, and unrecognizable ingredients. This is how we feel about most quick and easy 5-minute dips that just taste so much better homemade, like Pico de Gallo, Creamy Hummus, or Tzatziki Sauce.

Why You'll Love This Guacamole

Ready in just 5 minutes. Yes, really, just 5 minutes! The best homemade guacamole requires a handful of minutes and just a few simple ingredients. It's so much easier than you'd think!
Customizable. When you make your own guac at home, you can tailor every bite to your preferences. Make it extra chunky or super smooth, kick up the heat or mellow it out, etc. Make it your own!
Completely from scratch. This easy guacamole recipe is made entirely from fresh ingredients, like perfectly ripe avocado, red onion, cilantro, and more. All that fresh produce gives your homemade guacamole an equally fresh flavor and helps you avoid any preservatives or unnecessary additives.

Ingredients

To make this delicious authentic guacamole, you will need the following ingredients (full measurements in recipe card below):

avocados - choose two large and ripe avocados. Check for ripeness by gently pressing yor finger near the stem. It should yield slightly and not be overly soft.
red onion - finely diced.
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.
sea salt - we add some salt but you will want to taste the guac and add more if needed, to taste.
jalapeño pepper - this is optional for a spicy kick. You can add as much or as little as you would like.

You will also need measuring spoons and a medium mixing bowl.

How to Make the Best Easy Guacamole

Mash the avocado. Place avocado into a medium mixing bowl and mash with a fork. Don't over mash because you want the guacamole to be a little chunky.
Add remaining ingredients. Add red onion, cilantro, lime juice, salt, and jalapeño (if using). Stir to combine. Give it a taste and add more salt or lime juice if needed.
Serve. Serve with tortilla chips, as a topping on tacos or quesadillas, or on the side of other Mexican dishes.

Recipe Variations

Add tomatoes. Adding in some diced tomatoes is actually quite common as well. It gives it a nice texture and flavor.
Make it spicy. If you love spicy food, try using a spicy jalapeno or 1-2 serrano peppers. You can also add some red pepper flakes or a few dashes of your favorite hot sauce.
Add some smokiness. Add a tablespoon or two of chopped chipotles in adobo sauce for a spicy, smoky flavor that will balance the creamy avocado.
Add bacon. This is definitely not traditional, but I love adding some crumbled crispy bacon! It adds the most amazing crunch and salty, savory flavor.
Make it extra creamy. If you like a really thick, creamy guacamole, try stirring in a little sour cream or Greek yogurt.
Season to taste. Feel free to add extra seasonings, like garlic powder, onion powder, or even a little smoked paprika, for an extra kick of flavor. Any dry spices should sit for at least 20-30 minutes to rehydrate before serving.

How to Serve

Guacamole is a classic Mexican dip that can be served with all sorts of authentic dishes. Some of my favorites to serve guac with are:

For more recipes, see our 30 Mexican Recipes for Cinco de Mayo.

Recipe Tips and Tricks

Keep it chunky. The best guacamole dip has a little texture and bite. It's good to leave the avocados still a little chunky!
Find the right tool. I usually use a medium bowl and a fork, but you can also use a potato masher or a pastry cutter. The best way is whichever method works best for you!
Use ripe avocados. This can't be understated. If your avocados are still firm, they won't mash down and have that creamy texture you're looking for. Only use perfectly ripe avocados.
Ripen your avocados quickly. If you only have under-ripe avocados, store them in a paper bag on the counter for a day or two until they ripen all the way. This will trap the ethylene gas and speed up the ripening process.

Storing and Freezing Instructions

How to Store Leftover Guacamole

How to store leftover guacamole and keeping it green is this is the number one question that I get asked when it comes to guacamole, since we know how avocados can turn brown pretty quickly. I've search the internet and tried a few different methods on how to keep guacamole green. Adding the avocado pit or covering the guacamole with avocado skins just doesn't work. Sealing the guacamole with plastic cling wrap directly on the guacamole doesn't work that well either.

The method that I found to work the best is to cover it with ½-inch of water. It sounds weird but it works! Smooth out the guacamole using the back of a spoon so that it is flat. Carefully add cold water from a cup to cover about ½ inch on top. Do not place your guacamole directly under the tap as the water pressure will cause the guacamole to cloud and mix in with the water layer. Place the lid on your container or wrap with plastic cling wrap and refrigerate. When ready to use, carefully dump out the layer of water from the top, and stir. Give it a taste and add more salt as needed.

How to Freeze

Transfer the guacamole to a freezer bag or airtight container (it is important to get any air out to keep it from browning). Freeze for up to 3 months. When ready to serve, thaw overnight in the fridge. Then give it a good stir and serve.

FAQ

How do you prevent guacamole from turning brown?

There are so many different methods out there! I like to keep things simple. First, adding fresh lime juice or lemon juice will help prevent browning, so that's a start. To really avoid browning and keep your guacamole green, you need an airtight seal. My favorite method is to flatten the top of the guacamole with the back of a spoon, then add a ½ inch of water over the guac. Cover with a piece of plastic wrap and store in the fridge. When you're ready to serve it, pour off the excess liquid and enjoy! I swear - it sounds weird, but it really works!

Can you freeze guacamole?

Mashed avocado and guacamole freeze very well and can be really handy to have on hand for taco nights or to add on top of nachos. It's important to store the guacamole in an airtight container to keep it from browning and to avoid freezer burn. I like to use small containers or even an ice cube tray to freeze single-serving portions. Thaw them in the fridge, then give it a good stir before serving like normal.

Is guacamole vegan?

Yep, authentic guacamole is 100% vegan, exactly as it is. You only use plant-based ingredients, like avocados, jalapeno peppers, red or white onion, tomato, cilantro, and lime juice. No animal products required! However, storebought guacamole is not always vegan, as they sometimes add sour cream or other dairy products to get a smooth, creamy texture. Since this homemade guacamole recipe only takes 5 minutes, it's always best to make it from scratch whenever possible.

More Avocado Recipes

Tried this recipe?

This recipe was originally posted in 2016. It has been completely updated with new photographs and helpful tips.

Black Bean Nachos

These loaded Black Bean Nachos are the ultimate vegetarian snack! They are warm, crunchy, and so easy to make. Simply add your toppings to a layer of tortilla chips, bake until the cheese melts and bubbles, and garnish with more toppings. Serve this vegetarian dish for a fun game day snack or an easy dinner on those busy weeknights!

Nachos are comfort food at its best - warm, cozy, and covered with ooey gooey cheese. There's nothing like grabbing the perfect chip with just the right amount of beans, cheese, and toppings. I promise you will not be able to stop eating these tasty black bean nachos, and you'll find yourself making them again and again!

Fortunately, these vegetarian nachos use everyday pantry staples, so they're convenient to make even between trips to the grocery store. Serve them as an appetizer with these Vegetarian Enchiladas or Mushroom Fajitas, or make a big batch to enjoy as a complete meal on its own!

Why You'll Love These Black Bean Nachos

Ready in a hurry. These vegetarian nachos are so quick and easy to make! And it's totally worth it to take a few extra minutes to season the black beans - to give them a savory, meaty flavor. When you're ready, spread out a single layer of chips, add your toppings (beans, corns, and olives), and bake for about 10 minutes until the cheese melts. Add your garnishes and enjoy!
Naturally vegetarian. This black bean nacho recipe does not contain any meat products, so it's perfect for vegetarians or people celebrating Meatless Mondays. You won't even miss the taco meat when you try these spicy black beans! Plus, you can make them vegan by using vegan cheese.
Easy to customize. I've shared my favorite toppings here, but you can certainly adjust them to your preferences. Add guacamole, different salsas, pickled jalapenos, and anything else you'd like to make them your own. You can also scale the serving up or down to make a single or to feed a crowd!

Ingredient Notes

To make these delicious Black Bean Nachos, you will need the following ingredients (full measurements in recipe card below):

oil - we use avocado oil to sauté the aromatics. Olive oil or coconut oil works well, too.
aromatics - dice an onion and mince fresh garlic cloves for lots of flavor.
canned black beans - be sure to drain and rinse the beans well first. You can also use dried black beans. Use ¾ cup dry beans if making your own. Note that you will need to soak them overnight before cooking, so plan ahead. See our post on How to Cook Dried Beans for tips.
tortilla chips - grab your favorite tortilla chips.
corn - this adds extra texture and color with a pop of sweetness.
black olives
cheddar cheese - sprinkle shredded cheese generously to glue the toppings to the chips. Monterey Jack cheese or a Mexican cheese blend would be great alternatives.
seasonings - season the beans well with chili powder, paprika, ground cumin, salt, and ground black pepper.

Nacho Toppings

tomatoes - garnish with diced tomatoes or your favorite pico de gallo.
cilantro - for a fresh flavor. You can use scallions or green onions as an alternative.
sour cream - for a creamy note.
lime wedges - a little lime juice will cut the richness of the cheese and sour cream.

You will also need measuring cups and spoons, a large skillet, half sheet baking pan, and a cutting board and knife.

How to Make the Best Black Bean Nachos

Sauté aromatics. Heat oil in a frying pan over medium-high heat until the hot oil sizzles, about 1-2 minutes. Add onion and garlic and sauté until fragrant, about 2 minutes.

Add beans and seasoning. Add black beans, salt, pepper, chili powder, paprika, and ground cumin. Stir constantly and cook until cooked through, about 3-4 minutes.

Assemble nachos. Arrange tortilla chips evenly on a half sheet pan. Top with the black beans mixture. Add corn, black olives, and cheddar cheese on top.

Bake. Bake in a 375F preheated oven for 10 minutes until the melted cheese turns golden brown and bubbly.

Add toppings. Sprinkle with tomatoes and cilantro. Drizzle sour cream on top. Add some lime wedges on top or on the side, if desired. Serve warm.

Recipe Variations

Make refried black beans. Instead of sauteing the beans with the onion and garlic, make Refried Beans by mashing the beans into a thick paste or pulsing them together in the food processor.
Serve with queso. Cheesy nachos are the perfect vehicle for rich, creamy queso! I have the most amazing Queso Mexican Cheese Dip recipe, or you can make my Vegan Queso to reduce the amount of dairy.
Try different beans. Pinto beans are a fantastic alternative to black beans.
Load up on toppings. Grab your favorite salsas, sauces, and toppings to make your own loaded nachos! Try using homemade Pico de Gallo or my Black Bean Salsa, dollop some homemade Guacamole, pickled jalapenos or onions, and anything else you'd like!

How to Serve

These Black Bean Nachos are delicious served on its own, or paired with some of my favorite Mexican inspired dishes including:

For more recipe inspiration, see our 30 Mexican Recipes for Cinco de Mayo.

Recipe Tips and Tricks

Don't burn the chips. It's very easy to look away for a second and then come back to overly browned chips. Watch the timer and keep a close eye on things.
Watch your proportions. Spread the bean mixture and the cheese as evenly over the chips as you can to prevent some sections from becoming soggy and other sections from being too dry.
Make them in the microwave. You won't get the same toasty crunch to the chips this way, but this is very handy when you need to make a small batch. Just arrange the chips, cheese, and beans evenly on a dinner plate, and microwave for 2-3 minutes or until the cheese is fully melted.

Storing and Freezing Instructions

How to Store

Nachos taste best straight from the oven, but leftovers can be stored in an airtight container for 3 days. Avoid extra toppings like sour cream or salsa, as they will make the chips soggy and won't reheat quite as well.

How to Reheat

I prefer to re-bake the nachos on a sheet pan at 350 degrees for about 5-10 minutes. Add a little extra cheese to help everything melt together again.

FAQ

Can you make dairy free nachos?

I find that most dairy-free cheeses don't melt nearly as well as regular cheese, so it's best to make a vegan cheese sauce instead. This vegan queso is a great option as it will stay soft and spreadable, making it easy to drizzle over a tray of nachos.

What toppings are best for vegetarian nachos?

There are so many options! I like to keep it simple with black beans, cheese, corn, and olives, then add some diced tomato, sour cream, cilantro, and a squeeze of lime. But that's just the start! You can add any type of homemade salsa, guacamole, vegan taco meat, cotija cheese, diced red onion, pickled onions or jalapenos, and so much more.

Do nachos store well?

Nachos have a short lifespan. The tortilla chips absorb the moisture from all the toppings and become soggy, and the cheese never quite melts the same after the first time. It can also be hard to store leftover homemade nachos once they're topped because the sour cream, salsa, and other toppings can be tricky to reheat. It's best only to make what you know you can enjoy, but you can follow the tips above to reheat them if needed.

More Recipes with Black Beans

Tried this recipe?

What Recipes to Cook in May

Are you wondering what to cook in May? Browse our collection of 40 best May recipes to cook for breakfast, lunch, dinner, and dessert!

Are you wondering what to cook in May? Browse our collection of 40 best recipes to cook in May for breakfast, lunch, dinner, and dessert! | aheadofthyme.com

It's officially May which means an abundant of fresh seasonal recipes to cook all month long! This month is all about fresh and vibrant spring recipes that start to slowly transition into colorful summer recipes by the end of the month. We have incorporated seasonal spring produce and kept mindful of holidays in May to bring you our collection of 40 best recipes to cook in May including breakfast, soups and salads for lunch, protein-packed dinners, appetizers and snacks, and fruity desserts!

Holidays in May

What else does May bring? A number of fun holidays which are all centered around food!

Cinco de Mayo. We start the month off with Cinco de Mayo which calls for a Mexican fiesta. Browse all our Cinco de Mayo Mexican Recipes.
Mother's Day. About a week or so later, we celebrate our moms. We have a collection of Mother's Day recipes to check out including: Mother's Day Brunch Menu, Mother's Day Dinner Ideas, and Mother's Day Desserts.
Memorial Day. Last but not least, we officially kick into summer at the end of the month with our start of summer recipes on Memorial Day. See all the recipes that you would need here: 60 Best Memorial Day Recipes.

What is in Season in May

There are a number of fruits and vegetables that are season in the spring which makes for an abundant variety of delicious spring recipes to cook this May. Some of the most popular items that you can find fresh in your local grocery store or farmer's markets in the month of May include (click the links below for a list of recipes that we have using that ingredient):

If you are looking for more information on fruits and veggies are in season in the spring including the benefits of cooking seasonally and tips when shopping for spring produce see our full Spring Produce Guide.

Breakfast Recipes to Cook in May

This Asparagus Frittata, made with sautéed asparagus and peas baked with eggs and creamy feta cheese, is perfect for your next spring brunch! | aheadofthyme.com

Huevos Rancheros is a classic Mexican breakfast dish that features fried eggs perched atop a bed of warm tortillas and beans and topped with salsa. | aheadofthyme.com

Asparagus Frittata. This Asparagus Frittata, made with sautéed asparagus and peas baked with eggs and creamy feta cheese, is perfect for your next spring brunch!
Huevos Rancheros. Huevos Rancheros is a classic Mexican breakfast dish that features fried eggs perched atop a bed of warm tortillas and beans and topped with salsa.
Green Smoothie Bowl. This green smoothie bowl is healthy, delicious, and nutritious. It's quick and easy to make in just minutes, for a quick energy boost to start the day.
Best Old Fashioned Pancakes. The Best Old Fashioned Pancakes are soft, tender, fluffy, and so easy to make. Ready in 15 minutes and perfect for lazy Sunday mornings!
Breakfast Bagel. With layers of scrambled eggs, melty cheese, fresh tomato, creamy avocado, and peppery arugula, this Breakfast Bagel is a perfect way to start your day. | aheadofthyme.com
Fruit and Yogurt Parfait. Layer fresh fruits, creamy Greek yogurt and crunchy granola to make this fruit and yogurt parfait for a delicious and healthy breakfast or a simple snack.
Breakfast Quesadillas. Vegetarian Breakfast Quesadillas are quick and easy to make, loaded with eggs and veggies, and flavorful. Perfect for meal prep and freezer-friendly too.
Strawberry Muffins. Strawberry Muffins are tender, fluffy, and delicious! They are golden-brown and crisp outside while moist and cake-like inside and loaded with strawberries.

Lunch Recipes to Make in May

This Spring Salad is light, fresh, and vibrant. It is packed with fresh seasonal vegetables and chickpeas tossed in a homemade honey balsamic dressing. | aheadofthyme.com

Lemon asparagus soup with parmesan is the perfect spring soup -- smooth, light, fresh, and flavourful. It's customizable and can be served hot or cold. | aheadofthyme.com

Spring Salad. This Spring Salad is light, fresh, and vibrant. It is packed with fresh seasonal vegetables and chickpeas tossed in a homemade honey balsamic dressing.
Lemon Asparagus Soup with Parmesan. Lemon asparagus soup with parmesan is the perfect spring soup - smooth, light, fresh, and flavourful. It's customizable and can be served hot or cold. The perfect spring recipe.
Chili Stuffed Peppers. Leftover chili stuffed peppers are delicious, flavorful, and the easiest way to make stuffed peppers, with only three ingredients and five minutes of prep.
Beef Taco Salad. Beef taco salad is a simple, filling, and delicious meal loaded with your favorite taco fillings, and a creamy lime dressing. Make it in 20 minutes.
Vegan Burritos. Easy homemade Vegan Burritos are the most flavorful version of beans and rice you've had, all rolled up in a large tortilla and served with homemade guac.
Chopped Asparagus Salad. Chopped asparagus salad with lemon vinaigrette is the easiest and best spring salad ever - colourful, vibrant, flavourful, light, and crunchy.
Lemongrass Chicken Banh Mi Sandwich. This easy-to-make, light and crunchy Vietnamese lemongrass chicken banh mi sandwich is packed with tender chicken, pickled vegetables and fresh herbs.
Borscht (Beet Soup). Ukrainian borscht soup is a vegan beet soup made with red beets and vegetables. It's nutritious, flavorful, delicious, easy to make, and freezer-friendly.

Dinner Recipes to Cook in May

Pasta Primavera is a classic pasta dish that is overflowing with fresh colorful veggies. Make this vegetarian pasta this spring in less than 30 minutes! | aheadofthyme.com

Chicken Madeira with sautéed mushrooms and tender crisp asparagus is topped with melty mozzarella cheese. Cheaper and better than the Cheesecake Factory! | aheadofthyme.com

Pasta Primavera. Pasta Primavera is a classic pasta dish that is overflowing with fresh colorful veggies. Make this vegetarian pasta this spring in less than 30 minutes!
Chicken Madeira. Chicken Madeira with sautéed mushrooms and tender crisp asparagus is topped with melty mozzarella cheese. Cheaper and better than the Cheesecake Factory!
Salmon Burgers. These Salmon Burgers made with real fresh salmon, are crispy on the outside and flaky inside, juicy and thick, and healthy and packed with protein.
Spring Vegetable Gnocchi. Spring Vegetable Gnocchi with tender asparagus, peas, and pesto is the perfect way to enjoy the flavors of the season. Ready in 20 minutes!
Teriyaki Salmon Rice Bowl. Easy to make, light and fresh teriyaki grilled salmon rice bowl is topped with vegetables, seaweed and salmon roe, with homemade teriyaki sauce on top.
Chicken Enchilada Casserole. Chicken Enchilada Casserole is cheesy, saucy, and packed with layers of enchilada classics like chicken and beans, tortillas, and cheese. A family favorite!
Beef Noodle Stir Fry. This beef noodle stir fry is the 20-minute dinner that you have been looking for - quick and easy, delicious and flavorful, and so much better than takeout.
Asparagus Pasta. Make the most of the spring harvest with this delightfully simple lemony Asparagus Pasta recipe. Ready in under 20 minutes!
Baked Queso Chicken. Baked queso chicken with tomatoes is an easy, cheesy, delicious chicken dinner that takes just 30 minutes to cook with skinless chicken breasts. The best weeknight dinner.

Appetizers and Snacks to Make in May

Crispy Refried Bean Tacos are made with crispy, golden-brown tortillas, perfectly seasoned refried beans, and a handful of your favorite taco garnishes. | aheadofthyme.com

Ricotta Crostini with Peas and Mint is easily the most refreshing spring appetizer for any party. It's quick and easy to make and can be prepped ahead. | aheadofthyme.com

Crispy Refried Bean Tacos. Crispy Refried Bean Tacos are made with crispy, golden-brown tortillas, perfectly seasoned refried beans, and a handful of your favorite taco garnishes.
Ricotta Crostini with Peas and Mint. Ricotta Crostini with Peas and Mint is easily the most refreshing spring appetizer for any party. It's quick and easy to make and can be prepped ahead.
Asparagus Tart. Asparagus tart with Gruyère cheese, a balsamic glaze, and flaky puff pastry, is a flavourful and delicious addition to brunch, as an Easter appetizer, or for a light dinner this spring.
Garlic Butter Steak Bites. Garlic Butter Steak Bites are tender, juicy, and flavorful. This quick and easy appetizer or weeknight dinner takes just 15 minutes to make in one skillet.
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.
7 Layer Dip. This easy and delicious 7 layer dip is the perfect dip to serve at your next party, made with layers of beans, guacamole, salsa, cheese, and more.
Vietnamese Summer Rolls with Chicken. Vietnamese summer rolls with chicken are fresh, light, and healthy. This Asian summer snack takes less than 20 minutes to make and easier than you think.
Sheet Pan Nachos. Oven-baked loaded sheet pan nachos are a crowd pleaser for an easy weeknight dinner or appetizer to serve on Cinco de Mayo or game day.

Desserts to Bake in May

Palmiers are light, crunchy, swirled treats you can easily make in under 30 minutes using just 2 ingredients. They're buttery, crispy, flaky, and sweet. | aheadofthyme.com

Palmiers. Palmiers are light, crunchy, swirled treats you can easily make in under 30 minutes using just 2 ingredients. They're buttery, crispy, flaky, and sweet.
Strawberry Shortcake. Classic Strawberry Shortcake is a small, layered cake featuring fluffy crumbly biscuits, a fresh strawberry filling, and homemade whipped cream.
Crepe Cake. 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.
Madeleines. Classic Madeleines are soft spongy mini cakes with a signature shell shape and dusting of sugar on top. Making French butter cakes is easier than you think!
French Macarons with Vanilla Buttercream Filling. Easy French macarons with vanilla buttercream filling are sweet, light, airy, and delicate cookies that melt in your mouth. Beginners can make them too!
Mother's Day Vanilla Cupcakes with Rose Petal Buttercream Icing. Light, airy and fluffy vanilla cupcakes with rose petal buttercream icing is the cutest treat for Mother's Day. They are super quick and easy to make.
Strawberry Cobbler. 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.
Funnel Cake. 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.

Did You Make Any of These Recipes to Cook in May?

Please leave a comment and rating below, and let me know what you thought of this round up of delicious recipes to cook this May. 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.

HUNGRY FOR MORE? Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram and Pinterest for more recipe updates.

Tofu Lettuce Wraps

These Tofu Lettuce Wraps have the most wonderful balance of textures and flavors, with golden tofu bites and savory veggies all nestled into the crunchy lettuce leaves and drizzled with homemade peanut sauce. The best part? They are done in just 30 minutes. It's the perfect light, refreshing appy that the whole crew will devour! Plus, they are naturally vegan and loaded with plant-based protein, so they're substantial enough to be enjoyed as a light meal on those busy nights, too.

Lettuce wraps really became popular in America after P.F. Chang added them to their menu years ago, and for very good reason. The contrast between the crisp lettuce leaves and the savory, fragrant filling is truly craveable. It's impossible to have just one! This simple recipe tastes like it came from a fancy restaurant, but they're way cheaper, and you can make a huge batch even on a budget! Since they're made with a handful of common Asian pantry staples and veggies, you may already have everything you need to make these vegan lettuce wraps on hand!

Why You'll Love These Tofu Lettuce Wraps

Quick and easy. In just 30 minutes, you can throw together these vegetarian lettuce wraps that taste just as good as takeout (if not better). Keep this recipe on hand to satisfy those end-of-the-day hunger cravings!
Great for meal prep. We normally eat all of these lettuce cups in one sitting but if you have self-control (or make a double batch), you can easily store them in meal prep containers for a light lunch the next day. Store the savory tofu filling on the side so you can heat it up in the microwave, then make your lettuce wraps to order. So good!
Naturally plant-based. I love recipes that show just how flavorful vegan and vegetarian meals can be. There are 0 animal products in this dish, yet it has tons of flavor and so much crunch to make every bite interesting.

Ingredient Notes

To make this delicious Tofu Lettuce Wraps, you will need the following ingredients (full measurements in recipe card below):

iceberg lettuce - it's best to use a really crunchy lettuce, like iceberg or romaine. Butter lettuce is nice, too, but it can be a little soft.
avocado oil - to saute the veggies.
aromatics - start by sauteeing diced onion and finely chopped garlic.
extra firm tofu - prep the tofu by cutting it into 1-inch cubes.
shredded carrots - either shred them yourself or grab a bag from the store.
light soy sauce - for salt and a light umami flavor. Coconut aminos is a good substitute.
sliced green onions - scallions work well, too.
fresh cilantro - chop the cilantro into small pieces.
peanuts - for crunch and a nutty flavor.
sweet chili sauce - either grab a bottle of sweet chili sauce at the store or make the homemade version from these Sweet Chili Chicken Bites.
sesame seeds - white and black add a nice contrast of color.
lime juice - the acidity in the juice wakes up the whole dish. Rice vinegar can work in a pinch.

Homemade Peanut Sauce Ingredients

hoisin sauce - this has a rich, sweet flavor and is a mainstay in Cantonese recipes.
peanut butter - I recommend using natural peanut butter without any added oils or sugar.
lukewarm water - to dilute the sauce.
dark soy sauce - for a really rich, savory flavor.
sesame oil - to add a nutty creaminess.
lime juice

You will also need measuring cups and spoons, a large skillet, cutting board and knife, and a large mixing bowl.

How to Make the Best Tofu Lettuce Wraps

Sauté aromatics. In a large skillet, heat oil over medium-high heat until hot, about 1 minute. Add onion and garlic. Sauté until fragrant, about 1-2 minutes

Add tofu. Stir in tofu and cook until golden brown on all sides, about 3-5 minutes.

Add carrots. Add carrots and cook until tender, about 2 minutes.

Add sauce. Add soy sauce and toss well until coated evenly, about 1 minute.

Complete filling. Transfer the tofu mixture into a large mixing bowl and add green onions, cilantro, peanuts, and sweet chili sauce. Toss to coat. Transfer tofu mixture into serving dish and sprinkle with white and black sesame seeds and lime juice.

Make the peanut sauce. Combine hoisin sauce, peanut butter, water, dark soy sauce, sesame oil, and lime juice. Mix well with a spoon until smooth and uniform.

Serve. To eat, scoop several tablespoons of the tofu mixture into the center of a lettuce leaf, drizzle peanut sauce on top, and wrap like a taco. You can serve the peanut sauce on the side or drizzle on top of tofu mixture.

Recipe Variations

Make them more filling. Add some rice noodles to the lettuce wraps to make them a complete meal.
Add more crunch. Give these vegan tofu lettuce wraps extra crunch with some water chestnuts, snap or snow peas, or bean sprouts.
Garnish with fresh herbs. If you really love bright, herby flavors, prep some extra cilantro, fresh basil, fresh mint, or green onions to serve on top.
Cut the tofu smaller. Cut the tofu into smaller pieces for a different texture.

How to Serve

These Vegan Tofu Lettuce Wraps are delicious served on their own as an appetizer or light meal with the peanut sauce on the side or drizzled on top. It's also delicious served as part of a larger dinner spread with some other Asian dishes including:

For more recipes, see our 60 Chinese Takeout Recipes at Home.

Recipe Tips and Tricks

Press the tofu. I highly recommend using extra-firm tofu as it has a dense texture that can withstand sauteeing. If you want crispy tofu bites, place the block of tofu between several paper towels and gently press to remove excess water.
Use plant-based meat alternatives. The flavors in this recipe work wonderfully with other meat alternatives, like meatless chicken pieces, ground meat, and even sauteed mushrooms. Shiitake mushrooms are especially great in this dish!
Add some heat. If you prefer a spicier dish, feel free to add some red pepper flakes to the filling as it cooks, and add a scoop of sambal oelek to each wrap before serving.

Storing and Freezing Instructions

How to Store

Tofu lettuce wraps are always best served fresh, as the lettuce will become soft from the warm filling after a short period of time. If you want to store the wraps for later, store the filling in an airtight container separate from the lettuce wraps.

How to Reheat

It's best to warm up the leftover filling in the microwave for a couple of minutes, then add it to the lettuce to keep the lettuce nice and crispy.

FAQ

What type of lettuce is best for lettuce wraps?

For the best texture, you want crisp lettuce that can flex without dropping the filling onto the plate or table. I like to use iceberg lettuce because it naturally has a cup shape that works perfectly for wraps. Some other great options include romaine hearts, butter or bibb lettuce. Endive can be a nice option, too, but it has a bitter flavor that can be an acquired taste.

Can I use storebought peanut sauce?

Homemade peanut sauce is very quick and easy to make, but if you don't have the ingredients on hand or you're in a hurry, grab a bottle of peanut satay sauce from the store.

What's in PF Chang's Tofu Lettuce Wraps?

This recipe is similar to the one from P.F. Chang and even uses many of the same ingredients, including a variety of minced vegetables, garlic, herbs, fresh lime juice, and more. I've adapted this version to be even more flavorful with the addition of light soy sauce, sweet chili sauce, etc. They truly taste gourmet and couldn't be much easier to make!

More Recipes with Tofu

Tried this recipe?

Kale Chickpea Salad

This simple Kale Chickpea Salad is light and refreshing, made with a mixture of fresh veggies, chickpeas, tangy feta, and a homemade lemon dijon vinaigrette. It's a nutritious recipe that comes together so quick and is an easy way to add a dose of vegetables to your plate. Plus, it's great to meal prep so you can have healthy lunches on hand throughout the week.

This kale salad recipe is one of my favorites, especially during the spring and summer months. The tender garbanzo beans offer plant-based protein and fiber to tide you over, and the homemade dressing and avocado provide healthy fats. I can't get enough of the different textures and flavors - each bite is a little bit different. This is one of those simple, go-to recipes you find yourself making again and again, especially when it's too hot to cook!

Why You'll Love This Kale Chickpea Salad

Ready in a hurry. This is such a quick salad! Just add all of the ingredients together in a bowl, whisk together the dressing, drizzle and serve. It's seriously that easy.
Naturally vegetarian. Since the only animal product in this entire dish is feta cheese, it's very easy to fit it into a vegetarian diet, or you can skip the cheese for a simple vegan meal.
Great for meal prep. If you want a simple, inexpensive lunch to enjoy all week, pop the salad into your favorite meal prep containers and serve the dressing on the side. Shake it all up right before serving, and enjoy!

Ingredient Notes

To make this delicious Kale Chickpea Salad, you will need the following ingredients (full measurements in recipe card below):

kale - choose any type of raw kale you like. Cut it into small bite-sized pieces.
red onion - crisp red onion adds crunch and heat.
avocado - slice the fresh avocado into cubes.
chickpeas - keep it simple with regular canned chickpeas. Be sure to rinse and drain well first. you can also cook your own chickpeas. Use ¾ cup dry chickpeas if making your own. Note that you will need to soak them overnight before cooking, so plan ahead. See our post on How to Cook Dried Beans for tips.
cherry tomatoes - slice fresh cherry or grape tomatoes in half.
feta cheese - a little crumbled feta adds a creamy, briny flavor that wakes up the whole dish. Goat cheese works well, too.
pumpkin seeds - for a nutty crunch. Sunflower seeds, pine nuts, or sesame seeds are great choices, too.

Lemon Vinaigrette Ingredients

olive oil - use a neutral oil with healthy fats, like olive oil or avocado oil.
balsamic vinegar - for a tangy pop of flavor. Red wine vinegar can work, too.
lemon juice - freshly squeezed lemon juice tastes best.
dijon mustard - to help emulsify the dressing and contrast the bright vinegar flavor.
seasonings - keep it simple with salt and ground black pepper.

You will also need measuring cups and spoons, a small and large mixing bowl, cutting board and knife, and tongs or salad forks.

How to Make the Best Kale Chickpea Salad

Combine salad ingredients. In a large mixing bowl, add kale, red onion, avocado, chickpeas, tomatoes, feta cheese, and pumpkin seeds. Mix well until evenly combined.

Make dressing. In a small mixing bowl, whisk together oil, balsamic vinegar, lemon juice, dijon mustard, salt, and pepper until smooth.
Toss. Drizzle the dressing over the kale chickpea salad and toss well to coat. Serve immediately.

Recipe Variations

Add more veggies. Consider this salad as the perfect vehicle for all those delicious summer veggies. Use up any leftover roasted sweet potatoes or asparagus from dinner, or add some snap peas, sun-dried tomatoes, roasted red peppers, sliced radishes, etc. A sprinkle of fresh herbs like cilantro or parsley would be a nice touch, too. If you don't like kale, you can easily use regular lettuce or your favorite salad mix instead.
Use your favorite dressing. I highly recommend a nice vinaigrette for this salad, especially something with lemon to wake up all those veggies. Feel free to use your favorite vinaigrette from the grocery store if you're in a time crunch.
Use crispy chickpeas. Instead of using regular canned chickpeas, crisp them up in the oven on a baking sheet with your favorite seasonings for an extra pop of crunch and flavor. Follow the tips from this Mediterranean wedge salad to make your own crunchy chickpeas.

How to Serve

This Kale Chickpea Salad is delicious served on its own as a light lunch or dinner, or paired with some extra protein including my favorites

Recipe Tips and Tricks

Let it sit a minute. If you don't like the crunchy texture of fresh kale, it can help to let the salad sit for 15-20 minutes for the dressing to soften the greens. You can also combine the kale with the dressing and massage it in before you add the extra toppings.
Make a double batch. Since this chickpea kale salad is so simple to make, I like to prep twice as much on purpose. Tuck away half of it in the fridge (undressed) to enjoy over the next couple of days and serve one batch right away. Easy meal prep!
Add a little sweetness. If you prefer slightly sweeter dressings, feel free to add a splash of maple syrup or honey to the vinaigrette to taste.

Storing and Freezing Instructions

How to Store

Although kale can handle sitting in dressing for a few days, the chopped tomatoes may begin to soften and become watery. You can store any leftovers in an airtight container in the fridge for a day or two, but it's best to add all of the ingredients to your container and store the dressing on the side.

FAQ

What type of kale is best for kale salads?

All types of kale can be used to make kale salad. Lacinato or dinosaur kale is usually the most popular choice, but you can use curly kale, purple kale, etc. They are each slightly different but great in this healthy salad. Baby kale is especially nice for kale haters.

Can you make kale salad ahead of time?

Absolutely! Since kale is such a hearty green, it can easily handle being cut and even dressed for a few days. The other veggies, like the tomatoes, may become watery sitting in the dressing, so I usually like to store any leftover salad undressed and coat it with the lemon vinaigrette dressing right before serving.

Do you need to wash kale before using?

Yes! It's always important to wash greens and veggies before cutting into them, especially leafy greens. The water will also help perk up the kale leaves and rinse away dirt or bugs.

More Salad Recipes with Chickpeas

Tried this recipe?

Crispy Refried Bean Tacos

These Crispy Refried Bean Tacos made with crispy, golden-brown tortillas, perfectly seasoned refried beans, and a handful of your favorite garnishes will have you hooked! Made from scratch in less time than it takes to order takeout, you'll want to make these again and again.

All of the ingredients for these refried bean tacos are common pantry staples you probably already have on hand. Made primarily of pinto beans and a handful of aromatics, these crispy tacos are perfect for dipping or topping with your favorite salsa and guac.

Why You'll Love these Crispy Refried Bean Tacos

Crispy, crunchy shells. Lightly fried corn tortillas set these refried bean tacos apart from all the rest. The satisfying crunch when you first bite into one will have you going back for more!
Vegetarian-friendly. These crispy refried bean tacos are made without meat, making them a great vegetarian option for any meal. They can also be quickly and easily adjusted to make them completely vegan with just one garnish swap-see notes below!
Ready in under an hour. Made of simple ingredients, these quick crispy refried bean tacos come together in only 40 minutes and require only 10 minutes of preparation before cooking.

Ingredient Notes

To make these delicious Crispy Refried Bean Tacos, you will need the following ingredients (full measurements in recipe card below):

avocado oil - you can also use olive oil or vegetable oil.
onion - for best results, use white or yellow onions. If you don't have either of those available, you can use whatever you have on hand.
garlic - use fresh garlic if you can, but pre-minced garlic is okay to use, too.
pinto beans - if you don't have pinto beans, you can use canned refried beans or use black beans instead.
water
cumin - you can use coriander or a taco seasoning blend instead of the cumin in this recipe.
paprika - if you don't have paprika, use an equal amount of chili powder (it may be a bit spicier).
lime juice - fresh lime juice is best, but you can use concentrated lime juice if you need to!
cilantro - if you're not a fan of cilantro, try parsley or omit the herbs entirely.
corn tortillas - you can use white corn tortillas, yellow corn tortillas, or flour tortillas instead.
salt and pepper

You will also need measuring cups and spoons and large skillet.

How to Make the Best Crispy Refried Bean Tacos

First, make the refried beans.

Sauté aromatics. Heat 1 tablespoon oil in a large skillet over medium-high heat until the hot oil sizzles, about 1 minute. Add onion and garlic and sauté until fragrant, about 2 minutes.
Add beans and seasoning. Add pinto beans, water, cumin, paprika, salt and pepper. Mix well and cook until the beans are heated through and softened, about 5 minutes.

Mash. Turn the heat to low and mash up the beans using a potato masher or a fork. Stir constantly and adjust the consistency by adding a little bit of water if needed. You can mash half of the beans to make it a bit chunky, or transfer it all to a food processor and blend to puree.

Add remaining ingredients. Stir in lime juice and cilantro and set aside in a bowl.

For more tips on making homemade refried beans, see our recipe post: Refried Beans.

Next, assemble and cook the tacos.

Assemble and fold. Add a few tablespoons of the refried bean filling to each tortilla and fold it over to close into a half moon shape.

Cook in batches. In a separate skillet, heat the remaining 3 tablespoons of oil over medium-high heat until the hot oil sizzles, about 1 minute. Place the tacos (in batches) on the skillet and cook until nicely browned and crispy, about 1-2 minutes on each side.

Serve. Serve warm with a sprinkle of cilantro on top, lime wedges on the side, and a side of guacamole, pico de gallo, or sour cream, if desired.

Recipe Variations

Use corn tortillas. This is a great option for people who are gluten-free, and the corn adds extra texture and flavor.
Try different beans. Pinto beans are classic, but you can also make homemade refried beans with black beans as well.
Load up on veggies. Saute some bell peppers and onions, then add the fajita veggies to each taco.
Add cheese. Cheese makes everything better, right? Sprinkle your favorite melting cheese or a Mexican cheese blend for a molten cheese moment.

How to Serve

These crispy bean tacos are delicious served on its own with some classic Mexican sides for dipping including:

guacamole - try our homemade Guacamole or use store-bought.
pico de gallo - you can also try our homemade Pico de Gallo.
sour cream - greek yogurt makes a good substitute for sour cream in a pinch, or use a vegan plant-based sour cream to make the recipe completely vegan.
lime wedges - a squeeze of lime juice adds the right amount of tanginess to these tacos.
mango salsa - for a tropical twist, serve these crispy tacos with out easy Mango Salsa.
queso - instead try something more comforting with a drizzle or side serving of Queso for dipping. You can also try our Vegan Queso as a dairy-free alternative.

For more recipes, see our 25 Mexican Side Dishes.

Recipe Tips and Tricks

Don't forget the flavor. Without adding seasonings, plain refried beans are bland. It's the spice that makes these special! If you need to use canned refried beans instead of starting with whole pintos, make sure you add the spices to make sure
Skip the skillet. You can quickly and easily pan-fry these crispy refried bean tacos…but isn't everything better in an air fryer? Heat your air fryer to 375℉ and brush or spray tacos with oil before air frying them in small batches for 5-6 minutes.
Use a wire rack. Want extra-crispy tacos? Set tacos on a wire rack (with a paper towel underneath) to cool while you cook them in batches. Creating space for air to cool the underside prevents the taco from steaming itself, so you get the crispiest tacos ever!

Storing and Freezing Instructions

How to Store

These crispy refried bean tacos are best eaten fresh, but you can transfer leftovers to an airtight container and refrigerate for up to 4 days.

How to Reheat

Reheat them in the oven at 350℉ until warmed through and crispy, about 10-15 minutes.

How to Freeze

Arrange the crispy tacos on a lined baking sheet and freeze uncovered for 1 hour. Once frozen, transfer the tacos to a freezer bag in a single layer (or with a sheet of wax paper between

FAQ

Are refried beans vegetarian?

Normally, you need to check the can to make sure your refried beans are vegetarian, as many brands include lard for a traditional flavor. These refried bean tacos are made from scratch though, so you're completely in control of the ingredients. They're naturally vegetarian and vegan (depending on your favorite toppings).

Why aren't my refried bean tacos crispy?

The texture is part of what makes these tacos so good! You want to bite through a crispy tortilla to find the savory, seasoned bean mixture inside. If your tacos are not crispy, you probably did not griddle them long enough or cooked them at too low a temperature. They can also soften up as they sit, so it's best to eat them while still hot from the pan.

How can I add protein to refried bean tacos?

Refried beans are already an excellent source of plant-based protein, but you can certainly add even more if needed! If you eat meat, you can cook up some taco meat or add some grilled chicken. For vegan tacos, add soyrizo, plant-based crumbles, or crispy tofu instead.

More Vegetarian Recipes with Tortillas

Tried this recipe?

Asparagus Pasta

Make the most of the spring harvest with this delightfully simple Asparagus Pasta recipe. The pasta is tossed with tender asparagus and briny olives in a lemony sauce, and held together with a generous serving of freshly grated Parmesan. It's a light yet hearty meal, perfect for those spring nights.

Asparagus is truly the star of this easy pasta dish - there's no doubt about it! Every element of this recipe was designed to highlight asparagus's grassy, fresh flavor, and you'll agree that lemony pasta, salty olives, and savory cheese come together in perfect balance. Pair it with this refreshing Spring Salad and Greek Chicken for a comforting spring feast!

Why You'll Love This Asparagus Pasta

Light and satisfying. The bright flavors of lemon and olives make sure this delicious asparagus pasta never tastes too rich or heavy. You definitely don't need to add any heavy cream, like most other recipes out there. It's so light and refreshing exactly as it is!
Very easy to make. While the pasta cooks, saute the fresh asparagus with garlic and red pepper flakes, then add the lemon juice, Parmesan, and pasta water to coat the noodles with a glossy, flavor-filled sauce. Mix everything together and top with a little extra cheese and fresh parsley. Dinner be ready before you know it!
Loaded with asparagus. This creamy asparagus pasta is the perfect celebration of asparagus season! The asparagus pieces are perfectly cooked and evenly mixed throughout the entire dish, so you'll enjoy this special vegetable in every bite.

Ingredient Notes

To make this delicious Asparagus Pasta, you will need the following ingredients (full measurements in recipe card below):

dry spaghetti - spaghetti is a great option for this recipe, but you can certainly use other types of pasta as well.
extra virgin olive oil - to saute the asparagus spears.
asparagus - snap off the woody ends and cut the asparagus into one-inch pieces.
garlic - for the best flavor, mince fresh garlic cloves.
red pepper flakes - for a touch of heat.
lemon juice - add freshly squeezed for a bright, refreshing flavor. White wine works wonderfully, too.
Parmesan cheese - use freshly grated Parmigiano Reggiano for the best flavor. Pecorino Romano or Grana Padano can work well, too.
reserved pasta water - the starches in the pasta water will thicken the sauce and coat the noodles.
Kalamata olives - for a salty, briny flavor to balance the asparagus.
seasonings - season to taste with kosher salt and freshly ground black pepper.
fresh parsley - for a garnish. Feel free to use fresh basil instead.

You will also need measuring cups and spoons, a large pot, a strainer, and a large skillet.

How to Make the Best Asparagus Pasta

Cook pasta. Bring a large pot of salted water to a boil over medium-high heat. Add spaghetti noodles and cook until al dente or according to package directions, about 10-12 minutes. Reserve ¼ cup of the hot pasta water in a bowl. Drain pasta well and set aside.

Sauté asparagus. While the pasta is cooking, heat oil in a large skillet over medium-high heat for 1 minute. Add asparagus and cook until crisp tender, about 2-3 minutes.
Season. Add garlic, red pepper flakes, salt, and pepper and sauté until fragrant, about 1 minute.

Add remaining ingredients. Add lemon juice, Parmesan cheese and reserved pasta water. Stir well until smooth, about 1-2 minute.

Toss. Add the cooked spaghetti and olives and toss well until evenly mixed.
Serve. Garnish with parsley and extra parmesan cheese and serve.

Recipe Variations

Add more lemon. Add some grated lemon zest to give this lemon asparagus pasta recipe an even stronger lemon flavor.
Make a creamy sauce. If you prefer a rich, creamy sauce, add some heavy cream right at the end.
Add more spring veggies. This pasta is all about the asparagus, but you can add more spring veggies and make a pasta primavera instead with green peas, zucchini, carrots, and more.
Serve up extra protein. This delicious recipe makes a great side dish on its own. Turn it into a main dish by adding extra protein, like grilled chicken or shrimp or your favorite plant-based protein.

How to Serve

This asparagus pasta is delicious served on its own, or paired with some of my favorite sides including:

Want some more side dish inspiration? Try these 30 Side Dishes for Pasta.

Recipe Tips and Tricks

Don't drain the pasta cooking water. This is the secret to the sauce. The starches from the pasta remain in the water after cooking, helping you make a delicious sauce without adding any extra cream.
Try fresh pasta. Fresh asparagus pairs wonderfully with fresh pasta. Be sure to follow the cooking instructions on the container to avoid overcooking.
Don't overcook. To avoid overcooking the pasta, follow the timing from the package instructions and taste the pasta to test the texture. It's best to use al dente pasta that still has just a little bit of bite.

Storing and Freezing Instructions

How to Store

Store any leftovers in an airtight container in the fridge for 3-4 days.

How to Reheat

It's easiest to microwave the leftovers for 3-4 minutes or until heated through but for a freshly cooked flavor, warm the pasta in a skillet with a little water and cover to let it steam together. Add some extra cheese and parsley on top, then serve.

How to Freeze

The leftovers can be frozen for up to 3 months for longer storage, but the vegetables will not have the same texture after thawing.

FAQ

How long should you cook asparagus for pasta?

It's very easy to overcook asparagus, which can give it a soft, soggy texture instead of a nice bite. I prefer to saute it for just 2-3 minutes until it is still crispy but not raw. This will ensure the asparagus stands out against the texture of the pasta and let the fresh asparagus stand out.

What flavors go well with asparagus in pasta?

Asparagus works well with a variety of flavors, but I almost always pair it with lemon and Parmesan, like this Lemon Parmesan Asparagus or my Lemon Asparagus Soup with Parmesan. The brightness of the lemon really draws out that fresh asparagus
flavor, and the savory, salty flavor of the cheese takes it over the top. I also like to include olives, garlic, and other spring veggies in my favorite asparagus recipes, too.

What type of pasta is best for asparagus?

There are ways to pair asparagus with any type of pasta, but I recommend spaghetti for this recipe. Spaghetti catches the pieces of asparagus and the olives really well, and the long noodles can hold just the right amount of sauce.

More Asparagus Recipes

Tried this recipe?

Homemade BBQ Sauce

Homemade BBQ Sauce from scratch is way easier to make at home than you'd think and is ready in about 15 minutes. So take your next batch of pulled pork or ribs to the next level with your own homemade barbecue sauce! This sauce is thick, glossy, and has incredible flavor, yet only needs a few common pantry staples you probably already have on hand. Once you realize how much better homemade sauce tastes, you'll skip the stuff at the store once and for all.

Unlike storebought sauces that are almost sickly sweet from high fructose corn syrup, this simple BBQ sauce recipe has a bold, tangy flavor with just enough sweetness for balance. It's perfect for drizzling over pulled pork sandwiches or your next batch of ribs and will quickly become your go-to recipe and a mainstay at your family BBQs and summer potlucks!

Why You'll Love This Homemade BBQ Sauce

Easy to make. Although the flavors taste complex, this barbecue sauce recipe is actually incredibly easy to make and doesn't require a lot of ingredients. Just whisk all the ingredients together, then simmer to let the flavors mingle. Bottle it up and serve!
Delicious flavor. This easy homemade BBQ sauce recipe has the perfect balance of flavors. It's sweet from the brown sugar and honey, tangy from the vinegar, and it has a bold, savory flavor from the spices and Worcestershire sauce. It's just sweet enough and pairs really well with the smoky flavors of homemade BBQ.
Goes with anything. Have you noticed how the best barbecue sauce seems to taste great on everything? It doesn't even have to be BBQ. You'll want to drizzle this sauce on French fries, chicken tenders, steaks, pork chops, and anything else!

Ingredient Notes

To make this delicious homemade BBQ sauce, you will need the following ingredients (full measurements in recipe card below):

ketchup - this is a traditional base for barbecue sauce. If you're avoid high-fructose corn syrup, look for a version sweetened with cane sugar.
apple cider vinegar - this vinegar has a deeper flavor that adds a tanginess to the sauce.
brown sugar - the rich sweetness of brown sugar is a must for any BBQ sauce recipe.
honey - honey adds sweetness with a lighter, more floral flavor.
Worcestershire sauce - this is a great way to add a savory, umami flavor in seconds. For a vegan sauce, use a vegan Worcestershire sauce.
seasonings - season well with a mixture of paprika, garlic powder, salt, and ground black pepper.

You will also need measuring cups and spoons, a small mixing bowl, whisk, a medium saucepan, and an airtight container.

How to Make the Best Homemade BBQ Sauce

Combine ingredients. In a small mixing bowl, whisk together all the sauce ingredients including ketchup, vinegar, sugar, honey, Worcestershire sauce, paprika, garlic powder, salt, and pepper until smooth.

Simmer. Transfer the sauce mixture into a medium saucepan and bring it to a simmer over low heat. Stir constantly and simmer until thickened to a desired consistency, about 8-10 minutes.

Serve or store. Use the sauce for BBQ or use it as a dipping sauce. If not used right away, let the sauce cool completely and store in an airtight container for up to 2 weeks in the refrigerator.

Recipe Variations

Spicy BBQ sauce. Stir in some cayenne pepper, chili powder, chipotle pepper, or hot sauce to add a little heat.
Smoky BBQ sauce. Drizzle in a little bit of Liquid Smoke for a classic smoky flavor.
Tangy BBQ sauce. Increase the amount of vinegar and let it simmer a little longer.
Adjust the sweeteners. Feel free to replace the honey with maple syrup and/or add a dollop of blackstrap molasses. For a sweeter sauce, you can also add more sugar as needed.

How to Serve

This homemade BBQ sauce is delicious served as a condiment or spread with some of my favorite BBQ dishes including:

For more recipe ideas, see our Easy Summer Grilling Recipes or 25+ Best BBQ Side Dishes.

Recipe Tips and Tricks

Be patient. This is a quick recipe, but it can be tempting to just warm the sauce up and go. The goal here is to cook down the tanginess of the vinegar and allow the flavors to mingle together. Give it some time! It will also taste even better the next day after the sauce gets a chance to sit.
Add flavor. Any time you have a chance to add extra flavor with an ordinary ingredient, go for it! Use smoked paprika instead of regular, roasted garlic powder instead of regular garlic powder, etc.
Taste often. It's important to adjust the flavor of this sauce to your personal taste. If it seems like it needs extra salt, add a little at a time. The flavors will settle and come together in the fridge, but it should taste good straight from the pot too.

Storing and Freezing Instructions

How to Store

Store leftover BBQ sauce in a glass mason jar or bottle in the fridge for up to 2 weeks.

How to Freeze

Although this homemade sauce lasts a while, you can actually freeze the leftover sauce for later. Be sure to cool it completely, then store it in a freezer-safe container for up to 3 months. Thaw the BBQ sauce in the fridge before using.

FAQ

Is it worth making your own BBQ sauce?

Absolutely! Although you can often find bottles of sauce for a dollar or two at the grocery store, they're loaded with high fructose corn syrup, preservatives, and stabilizers. They're also incredibly sweet. Making your own BBQ sauce makes it easy to customize the flavor to suit your preferences and ensure the quality of each individual ingredient. If you make a bunch, you may even reach a point where it costs the same or less. Especially if you've been splurging on expensive sauces at the store, this is a great way to get that artisan flavor for less.

How do you add depth to BBQ sauce?

The best BBQ sauce has layers of flavor with a little sweetness, tanginess, umami, smokiness, and more. It's important to have flavors that bring everything together and elevate it beyond just ketchup, sugar, and spices. Some of the best options for this are to use Worcestershire sauce, soy sauce, or even a little balsamic vinegar. They all add a tangy, umami flavor as they cook down, which imparts a mucher deeper, richer than what the original ingredient tastes like.

Is tomato paste or ketchup better for BBQ sauce?

Most BBQ sauces start with some sort of tomato base, although there are some exceptions to this rule. You'll find that many of them use ketchup, which already has a smooth, glossy texture and a little sweetness. However, you can definitely use tomato paste instead for a stronger tomato flavor and less sweetness. Personally, we prefer to use ketchup because it makes it easier to get that classic BBQ sauce flavor quickly and it doesn't have to cook down nearly as long as tomato paste to get the perfect flavor.

More Homemade Sauce Recipes

Tried this recipe?

Crepe Cake

This Crepe Cake is soft, decadent, and incredibly luxurious, yet surprisingly easy to make. Made with over 20 thin layers of crepes nestled between a berry mascarpone whipped cream filling, this fancy crepe cake is made without turning on the oven at all. Serve it at your next celebration or party for an extra special treat everyone will rave about for years!

Since you need to make individual crepes before assembling them, crepe cakes, or gâteau de crêpes, are more time-consuming than pouring batter into a cake pan and popping it in the oven. But when you get it right, the thin layers of crepes add just enough texture to the whipped cream filling, and the whole combination is unbelievably light and airy. I promise this crepe cake recipe is much easier to make than you may be expecting, and I'll share my favorite tips so you can make this special dessert yourself!

Why You'll Love This Crepe Cake

Stunning presentation. I always get a big reaction when I serve this dessert, and you will, too! Your guests will be amazed by the dozens of crepe layers and literally ooh and aah over your creation.
Delicious flavor. Crepe cakes can come in a variety of different colors and flavors, but this homemade version uses mascarpone whipped cream studded with mixed berry jam for a sweet, fruity flavor. It's pure heaven!
Simple step-by-step instructions. Although there are quite a few steps to make the crepes and assemble this cake, the process is surprisingly simple. I've broken down the entire recipe with very easy instructions to set you up for success from the first time.

Ingredient Notes

To make this delicious Crepe Cake, you will need the following ingredients (full measurements in recipe card below):

milk - to soften the batter and make the crepes extra tender.
all purpose flour - it's important to use regular all purpose flour, not self-rising or whole wheat.
vegetable oil - this will make the dough very tender and moist.
eggs - these will raise the crepes just slightly and hold the batter together.
vanilla - for extra flavor and a sweet aroma in the crepes and filling.
sugar - for a touch of sweetness to balance the filling.
salt - to enhance the flavor.
heavy cream - use heavy whipping cream and make sure it is very cold.
mascarpone - this will add an extra richness and a slight tanginess to the creamy filling.
confectioners' sugar - for sweetness.
mixed berry jam - this will change the color of the filling and add a concentrated berry flavor.
mixed berries - to garnish the top.

You will also need measuring cups and spoons, a blender, a large non-stick pan or a crepe pan, a pastry brush, a thin spatula, a wire rack, a stand mixer with whisk attachment, a serving platter or cake stand, and an offset spatula.

How to Make the Best Crepe Cake

First, make the crepes.

Make batter. Add milk, sugar, oil, eggs, salt, and vanilla to a blender. Add the flour last and blend for a few seconds until a smooth batter comes together. Place the batter into the fridge to rest for at least 1 hour.

Cook the crepes. After an hour, preheat an 8 or 9-inch frying pan over medium heat and brush lightly with oil. Pour about ¼ to ⅓ cup of batter onto the hot pan, and swirl the pan around to evenly coat it with a thin layer of the crepe batter. Cook until the edges begin to brown and the top looks set, about 30-45 seconds.

Flip. Flip the crepe over using a spatula and cook the other side for 15 seconds. Remove from the pan and place onto a wire rack to cool.

Repeat. Repeat with remaining batter to make 20-25 crepes total. Allow the crepes to fully cool before assembling into cake.

Next, make the mascarpone whipped cream filling.

Add the cream, mascarpone, confectioners' sugar, jam, and vanilla to the bowl of a stand mixer. Beat on high with the whip attachment, until stiff peaks are achieved.

How to Assemble a Crepe Cake

Add crepe layer. To assemble the cake, place the first crepe onto a serving platter or cake stand.
Add filling. Spread a layer of mascarpone whipped cream on top.
Alternate. Repeat alternating with remaining crepes and mascarpone whipped cream.
Add toppings. Finish by topping the cake with fresh berries to decorate.
Chill. Place the crepe cake into the fridge to set for at least 1 hour before enjoying.

Recipe Variations

Make a strawberry crepe cake. This recipe uses mixed berries, but you could easily focus on just one particular type of berry instead. For a strawberry cake, use strawberry jam and fresh strawberries, or try it with raspberries.
Use pastry cream. Instead of the mascarpone mixture, make a batch of French pastry cream to spread between the crepes. This will add more of a custard flavor to your cake, which can be lovely with fresh fruit.
Tweak the filling. If you're out of mascarpone, try using room temperature cream cheese instead. You can also add a little lemon zest to brighten up the flavor or replace the vanilla extract with your favorite extract for extra flavor.
Go wild with the garnishes. Want to cake this crepe cake over the top? Sprinkle some powdered sugar over the berries or add a little edible gold leaf or some fresh mint sprigs. You can even add a layer of lemon curd or chocolate ganache under the berries to add an extra layer of flavor.

How to Serve

This Crepe Cake is delicious served on its own as a showstopping dessert on Mother's Day or Valentine's Day, or pair it with some other fun treats including:

For more recipe ideas, see our 40 Mother's Day Desserts.

Recipe Tips and Tricks

Be patient. It's tempting to rush through any of the steps in this process, whether that's cooking the crepes or adding the cream filling between the tender crepes, but don't! Take your time to cook the crepes properly, and make sure you spread the filling in an even layer to make sure the cake is consistent in size and not lopsided.
Let the batter rest. If you try to pour your crepes too early, they will have an unpleasant gummy texture. Don't rush the process!
Start the night before. To save some time in the morning, prepare the crepe batter the night before and let it rest in the fridge.
Cool the crepes completely. The whipped cream topping will melt if they are even slightly warm. Make sure each crepe is at room temperature before assembling.

Storing and Freezing Instructions

How to Store

The mille crepe cake does not last very long as the whipped cream can start to separate, and the crepes can become soggy. It's best to eat within 1-2 days. Be sure to store it in the fridge in an airtight container or covered with plastic wrap for maximum freshness. If you need to make it the day before, consider leaving the berries off the top to keep the crepes from absorbing any juices.

How to Freeze

It's not recommended to freeze this cake as the whipped cream will split after thawing.

FAQ

What is the difference between crepe cake and regular cake?

Unlike most conventional types of cakes, crepe cakes are made without baking a single layer of cake! To make a crepe cake, you first cook several dozen individual crepes and then layer them with a lusciously creamy filling usually made from heavy cream and mascarpone. They're basically a collection of 20-25 very thin "cakes" held together with cream for a very light, creamy texture. This is completely different from most other types of cakes, which are made by baking a batter in the oven and then decorating the baked cake with frosting and other toppings.

Why is my crepe cake tough?

If you're not pleased with the texture of your crepe cake, it likely came down to the cooking. Since crepes are so thin, they're very easy to overbake, which can give them too much bite. It's also very important to let the crepe batter rest first, as the blending process can activate the gluten and make them tough and gummy. Always rest the batter and cook the crepes briefly until they are just set.

Does crepe cake need to be refrigerated?

Absolutely. The individual crepes are fine to leave out at room temperature, but the filling is made with several dairy products, and must be stored in the fridge to stay fresh.

More Cake Recipes

Tried this recipe?

Vegan Burritos

These easy homemade Vegan Burritos are basically the most flavorful version of beans and rice you've ever had, all rolled up in a large tortilla and served with homemade guac. You'll be coming back to this recipe again and again on those busy, hungry nights, or make a double batch for easy meals all week long!

So get ready - you're going to want to make these flavor-packed vegan black bean burritos on repeat! With so many vegan filling options, there's zero reason to miss burritos on your vegan diet. These veggie burritos are truly the best, with a perfect balance of crispy, crunchy, creamy, and chewy textures and Mexican flavors. The rice and beans offer lots of protein and fiber to keep you full and energized for hours, and you'll be amazed by how quickly they come together! using just a handful of simple ingredients and spices. This will be your new favorite burrito recipe in no time at all!

Why You'll Love These Vegan Burritos

Great for meal prep. Burritos are made to be handheld, and they store really well in the fridge! Make a bunch of burritos and stash them in the fridge for a super simple, inexpensive, and healthy vegan meal all week long. They're way better (and cheaper) than fast food!
Requires minimal ingredients. This delicious burrito recipe uses classic pantry staples like canned beans, dried rice, frozen corn, and spices, most of which you may already have on hand!
Easy to customize. Consider this base recipe to be your starting point. Make it your own by adding more veggies, plant-based meat alternatives, and all the toppings and garnishes you'd like.

Ingredient Notes

To make these delicious Vegan Burritos, you will need the following ingredients (full measurements in recipe card below):

avocado oil - feel free to use your favorite cooking oil, like avocado or olive oil, to saute the aromatics.
vegetables - prep your onion, garlic, and red bell pepper to allow those to soften before adding the beans and rice.
seasonings - add paprika, ground cumin, chili powder, oregano, salt, and ground black pepper for lots of flavor.
black beans - use canned beans to keep things simple. Pinto beans work great for these vegetarian burritos, too.
brown rice - it's best to rinse and drain the uncooked rice first.
water
frozen corn - add this right at the end to prevent the corn from overcooking.
fresh cilantro - for a burst of freshness.
flour tortillas - choose whichever size you prefer. You can also use gluten-free tortillas if needed, or make your own flour tortillas at home. It's easier than you think!
lettuce - either trim some iceberg lettuce at home or grab a bag of shredded lettuce from the grocery store.
guacamole - make your own homemade guacamole or prepackaged, if needed. You can also use regular avocado slices.

You will also need measuring cups and spoons, a medium pot or frying pan with a lid, a cutting board, and a sharp knife.

How to Make the Best Vegan Burritos

First, make the burrito filling.

Sauté aromatics. In a medium pot, heat oil over medium-high heat until it sizzles, about 1-2 minutes. Add onion, garlic, and bell pepper and sauté for 2-3 minutes until slightly tender.

Add seasoning. Add paprika, cumin, oregano, chili powder, salt, and pepper. Mix well to combine.

Add beans and rice. Add black beans, brown rice, and water. Give it a good stir. Bring to a boil and turn the heat down to low and cover. Simmer for 15 minutes until the rice has absorbed all the water and fully cooked.

Add remaining ingredients. Stir in cilantro and corn. Set aside.

Then, assemble the burrito and serve.

Assemble. On each tortilla wrap, add ½ cup of the filling, ⅓ cup shredded lettuce, and ⅓ cup guacamole in the centre.

Roll. Fold up the bottom and top, then fold one edge in, and roll up tightly to seal. Make sure all the corners are tightly sealed.

Heat. Optionally, heat the burritos in a skillet over the stove over medium-high heat until crispy, about 3-4 minutes on each side.

Serve. Slice in half and serve, or wrap each burrito tightly in aluminum foil and serve later.

Recipe Variations

Load up on fresh veggies. Sautee extra fajita veggies, like onions and bell peppers, to make the burritos even more filling. Roasted sweet potatoes, mushrooms, and zucchini are great options, too. Serve each burrito with homemade pico de gallo or salsa and a sprinkle of diced red onion for an extra kick.
Make your favorite sauce. If you prefer wet burritos, drizzle your burrito with your favorite sauce, like my homemade enchilada sauce. Just be sure to swap out the chicken stock for veggie stock.
Add an acid. Squeeze from fresh lime juice over each bite for a really bright, refreshing flavor. Hot sauce works great, too!
Serve it as a burrito bowl. Instead of assembling the burritos, make the filling and serve it deconstructed in a bowl with the shredded lettuce and guacamole on the side.

How to Serve

These Vegan Burritos are delicious served on their own, deconstructed as a burrito bowl, or paired with some of my favorite vegetarian Mexican sides including:

For more recipes, see our collection of 25 Mexican Side Dishes.

Recipe Tips and Tricks

Freeze the burritos. I recommend assembling them without the lettuce or guacamole. Then, wrap them in aluminum foil and place them in a large freezer-safe bag for up to 3 months. To reheat the burrito, simply microwave until warm, about 2-3 minutes.
Use your favorite garnishes. This recipe is completely vegan on its own without relying on vegan substitutes and plant-based alternatives. You can certainly make it your own by adding vegan queso, vegan sour cream, vegan cheese, etc.
Speed up the process. If you are running short on time and need to shorten the cooking time, use some minced garlic from the store, instant brown rice, prepackaged shredded lettuce, and store-bought guacamole.

Storing and Freezing Instructions

How to Store

Wrap leftover burritos in foil, then store them in an airtight container or bag in the fridge for 3-4 days.

How to Reheat

Place the entire burrito on a microwave-safe plate and heat for 2-3 minutes or until fully heated through.

How to Freeze

If you want to save the burritos for later, skip the garnishes (ie. assemble without the lettuce or guacamole). Wrap the burritos with aluminum foil, then place in a freezer bag and freeze for 2-3 months. The frozen burritos will reheat faster if thawed, but you can also microwave for 2-3 minutes or until fully heated.

FAQ

How do you meal prep vegan burritos?

The easiest method is to roll the burritos and wrap them with foil. At this stage, they're ready to serve, so just pop them in the fridge to keep them cold for 3-4 days.

How can you add more protein to vegan burritos?

This vegan burrito recipe already contains quite a bit of protein from the beans and rice, but you can certainly add more! Cook up some tofu, tempeh, or vegan taco meat to add a kick of protein, or sprinkle on some nutritional yeast. You can also purchase plant-based tortillas with added protein.

Are flour tortillas vegan?

Although most tortillas are naturally vegan or vegetarian, some traditional recipes use lard for tenderness. It's always a good practice to check your packaging first to be on the safe side.

More Vegan Recipes

Tried this recipe?

Asparagus Frittata

This homemade Asparagus Frittata recipe is perfect for your next spring brunch! Made with sautéed asparagus and peas baked with eggs and creamy feta cheese, it's a true celebration of the abundance of the season yet only requires about 30 minutes and a hot skillet. It's the perfect breakfast for Easter, Mother's Day brunch, or any special occasion!

Frittatas are one of my best breakfast options any time of the year. It's one of those breakfast items that can be served throughout the day whether it's for lunch or dinner! This asparagus feta frittata is one of my favorite ways to celebrate asparagus season! The tender cooked asparagus has just enough bite, and the briny flavor of the feta wakes up the whole dish. It's a simple, timeless celebration of seasonal veggies that you'll want to make again and again!

Why You'll Love This Asparagus Frittata

So simple to make. After sauteing the vegetables in your cast iron pan, cover them with whisked eggs and cheese, then pop the entire pan in the oven to bake. It's the ultimate one pot breakfast!
Naturally low in carbs. Since this is similar to a crustless quiche, it's far lower in carbohydrates than regular quiches and loaded with protein from the eggs. It's a great option for people trying to stick to a low-carb diet!
Great for meal prep. This asparagus frittata is stunning on its own, making it a great option for brunch or special gatherings. However, it's also simple and nutritious enough to meal prep for an easy meal all week long. The leftovers warm up wonderfully the next day!

Ingredient Notes

To make this delicious Asparagus Frittata, you will need the following ingredients (full measurements in recipe card below):

butter - to gently saute the veggies. You can also use ghee, tallow, or olive oil.
onion - adds extra flavor.
asparagus - snap off the ends and cut the asparagus into 1-inch pieces.
peas - use fresh or frozen peas.
eggs - these are a key part of this recipe and are the bulk of this simple frittata recipe.
seasoning - season the eggs with paprika, salt, and ground black pepper.
feta cheese - sprinkle feta over the egg mixture before baking, then add a little extra before serving.

You will also need measuring cups and spoons, an ovenproof skillet, cutting board and knife, and a spatula or wooden spoon.

How to Make the Best Asparagus Frittata

Sauté onion. In a large oven-proof skillet or cast-iron skillet, melt butter for over medium-high heat until bubbly. Add onion and sauté until fragrant, about 1 minute.
Add asparagus. Add asparagus and cook until tender, about 2-3 minutes.

Add peas. Add peas and mix well until softened, about 1 minute.

Whisk eggs. In a large mixing bowl, whisk together eggs, paprika, salt, and pepper until smooth.

Add to skillet. Pour the egg mixture into the hot skillet and gently tip or shake to distribute. Sprinkle ⅔ cup of feta cheese evenly on top.

Bake. Transfer skillet into the preheated oven and bake in a 400F preheated oven for 20 minutes until completely set. Optionally, you can broil on High for 6-8 minutes instead until completely set and golden brown on top.

Rest. Let the frittata rest for 5-10 minutes to stabilize since it will puff up fresh out of the oven.
Serve. Top with the remaining feta. Slice and serve.

Recipe Variations

Increase the protein. If you have any leftover baked ham, sprinkle it over the eggs for an asparagus and ham frittata. Cooked breakfast sausage or crumbled bacon would taste delicious, too. You can also substitute egg whites for some of the whole eggs.
Add more spring vegetables. Take this easy frittata over the top by adding more spring produce! It's so tasty with sliced cherry tomatoes, green onion, diced bell pepper, fresh garlic, sauteed spinach or kale, and more. It's also lovely garnished with some fresh herbs, especially for a special occasion.
Change the cheese. For a richer, earthier flavor, replace the feta with shredded gruyere cheese or aged cheddar. It's also great with Parmesan cheese or even tangy goat cheese.

How to Serve

This Asparagus Frittata is delicious served on its own for breakfast, or as part of a large brunch spread for weekends, holidays, and just because! Here are some of my favorite brunch items to pair it with in the spring:

For more recipe inspiration, see our 40+ Best Brunch Ideas.

Recipe Tips and Tricks

Snap the ends. Instead of cutting off the tough ends of the asparagus spears with a knife, use your fingers! The asparagus will naturally break where it begins to turn woody, so you'll only ever remove exactly what needs to go. Very quick and easy!
Watch the heat. If heated too high, butter will easily brown or burn. If it starts to pop or bubble quickly, you may need to drop the temperature.
Use leftover roasted asparagus. If you prepare asparagus for dinner the night before, you can use the leftovers the next day to get this easy recipe in the oven even faster.

Storing and Freezing Instructions

How to Store

Let the frittata cool to room temperature, then store the leftovers in an airtight container in the fridge for 3-4 days.

How to Reheat

Reheat leftover frittata by popping a slice in the microwave for 1-2 minutes. Alternatively, you can place the entire dish in the oven to warm up again at 350 degrees F.

How to Freeze

Once refrigerated, leftovers can be frozen for up to 3 months. Transfer the container to the fridge to thaw the night before.

FAQ

Should you soak asparagus before cooking?

Since those little leaves on the asparagus can easily hold grit and dirt, it's very important to soak the asparagus first. Otherwise, your guests might bite into grit, which would be very unpleasant.

What's the difference between asparagus frittata and quiche?

There are so many different baked egg dishes that it can be hard to know which is which. The word frittata means fried, which refers to how the eggs are fried in the cooking fat in the oven. Frittatas are essentially like large baked omelets and are quite different from quiches. They are generally started in a skillet on the stovetop and then finished in the oven in the same pan. They also have less dairy than quiches, which are often taller and usually have pastry bases.

Can you serve asparagus frittata with a sauce?

Although I love this asparagus frittata exactly as is, you can certainly incorporate your favorite sauces to make it even more unctuous and satisfying! Try serving it with homemade hollandaise for a creamy, tangy kick. It's such a nice upgrade, perfect for a fancy brunch!

More Asparagus Recipes

Tried this recipe?

Spring Vegetable Gnocchi

This simple Spring Vegetable Gnocchi is the perfect way to enjoy the flavors of the season! Made with tender asparagus, peas, and bold pesto, this creamy, cheesy dish will become a new go-to for those busy weeknights. Ready in just 20 minutes!

Asparagus is one of my all-time favorite spring vegetables for a reason! It has the most wonderful texture, and the flavor pairs perfectly with so many different recipes. I love it in this Asparagus Frittata, baked into an Asparagus Tart or topped with shredded parmesan, fresh lemon juice, poached eggs, and more. It's great for any meal of the day, from breakfast all the way through dinner, and this quick and easy vegetarian gnocchi dish is the perfect easy weeknight meal to celebrate the harvest!

Why You'll Love This Spring Vegetable Gnocchi

So simple to make. This easy recipe has a very short ingredient list with just gnocchi, veggies, pesto, and cheese. It's also very quick to make and ready in just 20 short minutes! It's perfect for busy weeknights when you don't want to spend a lot of time in the kitchen.
Creamy and satisfying. The fresh vegetables and aromatic pesto add lightness and freshness that keep the dish from ever tasting too rich or heavy. It's so light and satisfying.
Great for entertaining. One of my favorite things about this creamy gnocchi dish is how stunning it is on the plate! The tender gnocchi is a delicious match for the spring vegetables and pesto sauce, which turns the entire dish green. Plus, it can be easily made to be vegan (just use vegan pesto and cheese), which makes it great for a variety of dinner guests.

Ingredient Notes

To make this delicious Spring Vegetable Gnocchi, you will need the following ingredients (full measurements in recipe card below):

gnocchi - we love using our Homemade Gnocchi or use a prepackaged option from the store for convenience.
asparagus - make sure to use fresh, firm asparagus. Snap off the ends and trim into 1-inch pieces.
peas - feel free to use fresh or frozen peans. We used frozen peas because they are often cheaper and easier to find.
pesto - use homemade or store-bought pesto. We whipped up a batch of our Homemade Basil Pesto which takes literally a few minutes and a handful of ingredients.
salt and black pepper - adjust to taste.
Parmesan cheese - garnish with a little parmesan cheese on top.

You will also need measuring cups, a large pot, strainer, medium saucepan, and a grater.

How to Make the Best Spring Vegetable Gnocchi

Cook. Bring a large pot of water to a boil over medium heat. Add gnocchi, asparagus and peas and sprinkle with a little bit of salt. Boil for 2-3 minutes until the gnocchi floats. Drain well.

Toss. In a medium saucepan, add cooked gnocchi, asparagus, peas and pesto sauce. Toss well and cook over medium heat until the asparagus becomes tender, about 2-3 minutes.

Season. Season with salt and pepper, to taste.
Serve. Sprinkle with Parmesan cheese and serve immediately.

Recipe Variations

Add citrus. A little lemon zest or a squeeze of lemon juice can be a nice addition.
Make it creamy. Add a dollop of ricotta cheese or crème fraîche on top for a richer, creamier dish.
Add some crunch. For extra texture, add a sprinkle of pine nuts or sliced almonds.
Make it dairy free. Use dairy-free pesto and Parmesan instead.

How to Serve

This gnocchi with spring vegetables is delicious served on its own, or paired with some complementary seasonal sides including:

For more spring side dish recipe ideas, see our 50 Best Easter Side Dishes.

Recipe Tips and Tricks

Don't overcook. If you happen to boil the gnocchi for too long, it can become overly soft and gummy. The same goes for the spring veggies. Watch the timer closely for the best texture and flavor!
Watch for the float. Once they're fully cooked, gnocchi float on top of the boiling water. This makes it easy to know when to remove them from the cooking pot.
Make the pesto from scratch. If you have access to fresh basil, Parmesan, olive oil, and some pine nuts, you can make your own homemade pesto in just a few minutes. It's so much more flavorful than the jar from the store!

Storing and Freezing Instructions

How to Store

Allow any leftovers to cool to room temperature, then store them in an airtight container in the fridge for 3-4 days.

How to Reheat

I recommend reheating the dish in a large skillet or medium saucepan with a small splash of water. Cover and lightly steam the mixture for a few minutes or until warmed through.

How to Freeze

You can certainly freeze the leftovers, but be aware that the veggies and gnocchi will be softer after thawing.

FAQ

What other vegetables would work well in spring vegetable gnocchi?

You can certainly keep things simple with just some English peas and asparagus, or you can raid the farmer's market and load it up! Consider using snow or snap peas, spring turnips, mild radishes, or even tossing the dish with some fresh leafy greens, like arugula, for extra texture.

Can you use other types of pesto?

This recipe would taste great with other types of pesto, especially ones with an herby flavor. Try lemon balm pesto, arugula pesto, broccoli pesto, etc.

Is Parmesan cheese vegetarian?

Although we often think of cheese as vegetarian, many types are made using animal-based products like rennet to help coagulate the milk. Parmigiano Reggiano is always made with animal rennet and is, therefore, not vegetarian. However, many different brands of Parmesan cheese may be made with non-animal types of rennet or enzymes. Be sure to check the packaging to know if your brand is vegetarian.

More Spring Recipes with Asparagus

Tried this recipe?

Chocolate Layer Cake

This Chocolate Layer Cake is everything you want it to be - two layers of incredibly moist and tender chocolate cake held together with chocolate fudge frosting. Plus, this homemade cake is actually so easy to make with our simple two-bowl recipe. It will quickly become a new family favorite!

Chocolate cake is the ultimate celebration dessert, especially when it's got double the chocolate in the cake and frosting. It will satisfy any sweet craving! And the two-tiered display is really a blank canvas. Add your favorite cake toppings like Chocolate-covered Strawberries, Homemade Truffles, sprinkles, or swirls of frosting to tone it up or down for any event. It's love at first bite, and you'll quickly understand why we think this is the best chocolate cake recipe!

Why You'll Love This Chocolate Layer Cake

Easy to make. Although many cake recipes use the creaming method to make them light and airy, this version uses the far easier two-bowl method. This means you're less likely to overmix the cake batter and end up with a dense, chewy mess. Perfect for beginners and experienced bakers alike!
Deliciously moist and tender. The oil and sour cream in the cake batter make this cake moist all the way through. There's nothing dry or crumbly about this chocolate cake recipe!
Rich chocolate flavor. Thanks to the cocoa powder, melted chocolate, and hot coffee, this chocolate layer cake recipe has a rich chocolate flavor that's accentuated by the chocolate fudge frosting. It's a must-try for all chocolate lovers!

Ingredient Notes

To make this delicious chocolate layer cake, you will need the following ingredients (full measurements in recipe card below):

For the chocolate cake:

Dutch processed cocoa powder - this is different from natural cocoa powder, so check the label. Dutch process cocoa powder has a darker, richer chocolate flavor.
coffee - hot, freshly brewed coffee will all moisture and a little bitterness to play up the chocolate.
chocolate - melted semi-sweet or dark adds a dark, rich flavor to the whole cake. Feel free to use chocolate chips.
all purpose flour - use regular all purpose flour. You can use cake flour for a softer texture, but you may need to adjust the amount of liquid.
leavening agents - this cake uses a mixture of baking soda and baking powder for a light, fluffy texture.
salt - for the best flavor.
eggs - let the eggs come to room temperature.
white sugar - use regular granulated sugar for sweetness.
sour cream - room temperature sour cream will make this cake incredibly moist and add a mild tanginess that balances the chocolate.
vegetable oil - this is the best fat to use for really tender, moist cakes.
vanilla extract

For the chocolate fudge frosting:

unsalted butter - let the butter soften completely first.
confectioners' sugar - this is also called powdered sugar or icing sugar. The fine powder will mix well into the frosting without any gritty sugar crystals.
Dutch processed cocoa powder - sift it to avoid clumps.
vanilla extract
heavy cream - warm the cream to melt the chocolate and make a fudgy, ganache-like frosting.
chocolate - stick with semi sweet or dark chocolate to balance the sweetness.

Baking Tools and Equipment

You will need the following baking tools and equipment:

measuring cups and spoons (or a kitchen scale)
two 8-inch cake pans or 9-inch cake pans
parchment paper
baking spray
several large mixing bowls
whisk
toothpick or cake tester
wire cooling rack
stand mixer
large serrated knife

How to Make the Best Chocolate Layer Cake

First, make the chocolate cake layers.

Make chocolate mixture. In a medium mixing bowl, whisk together the cocoa powder and hot coffee until smooth and lump-free. Pour in the warm melted chocolate, then whisk again to combine. Set aside.

Combine dry ingredients. In a separate medium mixing bowl, whisk together the flour, baking soda, baking powder, and salt, until well-combined. Set aside.

Combine wet ingredients. In a large mixing bowl, whisk together the eggs, white sugar, sour cream, vegetable oil, and vanilla, until very smooth. Pour in the coffee-chocolate-cocoa mixture, then whisk again until very smooth.

Add dry ingredients to wet. Pour in the dry ingredients, then whisk until smooth and well-combined.

Divide and bake. Prepare two 8 or 9-inch cake pans with parchment paper and baking spray. Divide the cake batter into the two prepared baking pans, then place both into a 350F preheated oven to bake for 40-45 minutes, or until an inserted toothpick comes out clean.

Rest. Allow the cakes to cool for 30 minutes, then remove the cakes from the pans, and transfer onto a wire rack to fully cool.

Next, make the chocolate fudge frosting.

Combine dry ingredients. In a large mixing bowl or stand mixer bowl, beat together butter, confectioners' sugar, cocoa, and vanilla, until well-combined and slightly fluffy, about 2 minutes.
Add wet ingredients. Pour in the warm cream, then beat again until well-combined and smooth. Pour in the melted chocolate, then beat again until smooth, combined and fluffy, about 2 minutes.
Firm up (optional). The frosting can be used immediately, or if you prefer to work with a slightly firmer frosting, place a piece of plastic cling wrap onto the surface of the frosting, then place into the fridge for 30-45 minutes to firm up.

How to Frost a Layer Cake

Cut the tops. Once the cakes are completely cooled, use a knife to gently level the tops of each cake (if they are domed on top) to give it a flat surface.
Frost. Place one layer of cake, top side down, 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.

Recipe Variations

Tweak the frosting. For an extra layer of flavor, add a dash of espresso powder, a teaspoon of cinnamon, or even a splash of bourbon to the frosting. This Nutella Buttercream Frosting is another delicious option!
Get creative with decorations. Once you've frosted the chocolate cake layers, add some glam to the outside by adding a chocolate ganache drip or artfully arrange your favorite truffles, mini cookies, or fresh fruit. There are so many options!
Adjust the size. This recipe makes two 8-inch cake layers. You can use smaller 6-inch pans or make a double batch for a taller cake. In this situation, it can help to weigh out the cake pans to make sure each layer has the same amount and adjust the baking time as needed!
Use hot water. Coffee really enhances the bitter flavor of chocolate, but you can use hot water instead.

How to Serve

This Chocolate Layer Cake is perfect exactly as it is, or top it off with some edible homemade decorations like these favorites:

Recipe Tips and Tricks

Don't rush. It's tempting to add that chocolate frosting on right away, but the butter will melt if the cake is still even slightly warm. Do yourself a favor and let the cake layers cool completely before adding any frosting.
Even out the layers. If you've ever decorated a layered cake only to realize it was lopsided or titled, you need this tip! The cakes will have the same general shape due to the pan, but you need to trim the tops flat with a serrated knife to ensure they stack smoothly.
Add a crumb coat. Even the pros struggle to get a perfectly smooth coating of frosting on their cake. It helps a lot to add a crumb coat, which is just a rough coating of frosting on the outside of the cake. Refrigerate the cake for about 30 minutes before adding the remaining frosting and decorations.
Use your tools. Your bench scraper is your best friend! Its long flat edge makes it easy to direct the frosting around the cake. If you don't have one, look for an offset spatula. They're thinner, but they do the same thing.

Storing and Freezing Instructions

How to Store

Store any leftover cake in an airtight container in the fridge for 5-7 days. It can help to wrap the entire cake with plastic wrap to keep it really fresh. Allow the slice to sit at room temperature for 15-20 minutes to soften the fudgy frosting.

How to Freeze

Wrap the cake really well with plastic wrap and foil, and freeze for up to 3 months. Thaw the homemade chocolate cake in the fridge before serving.

FAQ

What filling goes well with chocolate cake?

Chocolate cake is one of the most versatile desserts because chocolate pairs well with so many flavors! For this chocolate cake recipe, I use homemade chocolate fudge frosting, but you could add chocolate ganache or berry compote (especially strawberry or strawberry) between the layers for another layer of flavor. For a little less chocolate flavor, use cream cheese frosting, peanut butter frosting, mocha frosting, or even regular vanilla frosting to ice the cake.

How soon can I bake a cake before serving?

Although this cake only takes a few hours to make from start to finish, I'm a firm believer in letting cakes rest. The cake must have time to cool completely before you frost it, and it will taste even better if you make it the day before! This resting time really brings all the flavors out, so you'll get an even better flavor the next day if you can wait!

What makes a cake moist?

Fats and liquids, especially vegetable oil and dairy products, are the main ingredients that make any cake moist. These ingredients lock fat and moisture into your cake batter, making it incredibly moist the whole way through. This decadent chocolate cake recipe uses vegetable oil, sour cream, hot coffee, and melted chocolate for a deliciously moist texture and rich chocolate flavor.

More Cake Recipes

Tried this recipe?

Yeast Rolls

These homemade Yeast Rolls are exceptionally soft and buttery with the perfect bite. They are way better than storebought rolls and much easier to make from scratch than you'd expect! Even yeast bread beginners can nail this easy recipe the first time.

These days, we don't always have many occasions to make homemade dinner rolls. They aren't a standard side for meals anymore, and it's easy to buy a plastic-wrapped package at the store. But, I highly encourage you to go through a little bit of effort to make your own. It's always fun to play with dough, and these buttery, tender homemade rolls make the whole kitchen smell like a bakery. They're the perfect texture for sopping up gravy or eating on their own with a slather of butter and honey. A must-have for Thanksgiving dinner, Christmas, or any special occasion!

Why You'll Love These Yeast Rolls

Easy to make. Yeast intimidates many people, but don't let it deter you! There are just a few simple steps here: form the dough, let it rise, punch it down and shape the rolls, let them rise, and bake. Follow that basic flow, and you'll have great results every time!
Tender, soft dough. The butter and egg in this easy dinner roll recipe ensure that the dough is soft and chewy. They truly have the perfect texture!
Completely unprocessed. Homemade rolls require a short list of simple ingredients, but unfortunately, the same can't be said for grocery store rolls. They require preservatives to keep them from going bad. If you want to avoid those unnecessary additives, make your own! It's a lot easier than you think!

Ingredient Notes

To make this delicious Yeast Rolls, you will need the following ingredients (full measurements in recipe card below):

water - use lukewarm water to activate the yeast.
unsalted butter - room temperature is best.
active dry yeast - this quick-rising yeast must be mixed in water before adding it to your dough. Feel free to use instant yeast or rapid rise yeast instead.
sugar - for just a touch of sweetness.
egg - this will soften the dough to keep it tender.
all-purpose flour - make sure to use regular flour. Bread flour is a good alternative if you have it.
salt - added for flavor.

You will also need measuring cups and spoons (or a kitchen scale), mixing bowl or stand mixer with dough hook attachment, clean kitchen towel or plastic wrap, bench scraper, a 9x13 baking dish, and a pastry brush (optional).

How to Make the Best Yeast Rolls

First, prepare the dough.

Activate yeast. In a mixing bowl (or in the bowl of a stand mixer), stir together warm water, butter, yeast, sugar, and eggs. Mix well until smooth and let rest for 5 minutes until foamy.

Form dough. Add flour and salt. Mix well until it forms a shaggy dough, scraping down the sides of the bowl (there should be no dry flour particles visible).

Knead. Knead the dough for 8-10 minutes until a smooth and soft dough ball is formed. You can also use the dough hook of your stand mixer to knead for 5 minutes until a smooth dough ball is formed.

First rise. Cover the bowl and let the dough rise in a warm area until doubled in size, about 1 hour. You can lightly oil the dough ball to prevent sticking.

Now, shape the yeast rolls.

Divide. Roll the dough into a log and use a bench scraper to divide it into 15 equal pieces. Cover the dough with a damp cloth or plastic cling wrap to prevent it from drying.

Shape. Take one piece at a time and shape each piece into a smooth ball. Use the palms of your hands to flatten each dough, then fold and press all edges into the centre. Turn it over and cup the dough in the palm of your hand, making circular motions until you create a ball. It should take less than 30 seconds to roll each piece into a smooth ball.

Second rise. Arrange the dough balls into a 9x13-inch casserole pan, spacing them evenly into 5 rows and 3 columns. Cover the pan loosely with plastic cling wrap and let the rolls rise until almost doubled in size, about 30 minutes.

Finally, bake the dinner rolls.

Bake. Bake the rolls in a 400F preheated oven for 15-18 minutes until golden brown.

Rest. Brush the top with some melted butter (if desired) and let the rolls cool on a wire rack for 15 minutes before serving.

Recipe Variations

Adjust the size. This recipe makes perfectly soft dinner rolls that fit nicely in your hand. Because it is so simple and easy to use, you can easily make it your go-to roll recipe. Adjust the size to make mini rolls, burger buns, or any other simple dough you'd like!
Add a flavoring. To add lots of flavor, stir in a tablespoon of chopped fresh herbs, ideally something aromatic like rosemary or parsley. Roasted garlic or shredded Parmesan cheese would be delicious, too!
Try bread flour. The higher protein content in bread flour can make your bakes taste more like they came from a bakery. Perfect for really light, fluffy rolls!

How to Serve

These Yeast Rolls are delicious served as a snack on their own with a pat of butter, or served as dinner rolls paired with some of my favorite sides including:

For more recipes, see our 40 Best Vegetable Sides.

Recipe Tips and Tricks

Use warm water. Active dry yeast needs to be mixed into water, and the water temperature really matters. If the water is too cold, it will take longer to wake up. Too hot? It can kill the yeast. Just keep it warm!
Scoop and level. Always scoop flour into your measuring cup, then scrape off the excess. Directly scooping from your flour container will add too much flour, which can make your rolls dry and dense.
Don't rush the rise. The real secret to making the best buttery dinner rolls is to let the dough fully double before shaping the dough balls. Instant yeast is pretty quick, so try not to rush it through the first and second rise.
Brush with butter. Homemade rolls can look dry straight out of the oven. If you want that golden brown, glistening look, brush them with melted butter! This can also help keep the crust nice and soft.

Storing and Freezing Instructions

How to Store

Once cooled, store any leftover rolls in an airtight container at room temperature for 3-4 days.

How to Reheat

Warm rolls are the best! To make these easy yeast rolls taste straight from the oven, you can either pop them in a 350F oven for a few minutes or microwave them for 15-30 seconds.

How to Freeze

Place the room-temperature rolls in a freezer-safe bag or container and freeze for 3-6 months. Thaw them in the fridge and reheat them like normal!

FAQ

How much yeast is in a packet of yeast?

Most commercial packets of yeast contain 7g or approximately 2 ¼ teaspoons of yeast.

How do you make yeast bread rolls?

Baking most types of bread, including this easy yeast roll recipe, follows a simple, basic flow. Start by forming a simple, shaggy dough with flour, water, yeast, egg, butter, and a little sugar. Let the dough double, then punch it down and roll out little dough balls. Let those rise again, then bake. Brush the top of the rolls with melted butter and serve warm from the oven. It's that simple!

Can you freeze dinner rolls?

Certainly! Once baked, leftover rolls can be easily frozen in a freezer bag for several months. Make sure the rolls are at room temperature first to avoid condensation. Thaw in the fridge or on the counter before reheating.

More Dinner Roll Recipes

Tried this recipe?

Pasta Primavera

Pasta Primavera is a classic pasta dish that is overflowing with fresh colorful veggies. It is a naturally vegetarian pasta that is perfect for celebrating the abundance of spring or early summer. Better yet? It's quick and easy to make - ready in less than 30 minutes!

If you're on a mission to eat more veggies (and struggling), this is the recipe you've been waiting for! It's hearty and comforting, like your favorite pasta recipes, yet light with lots of veggies to fill you up. Serve it with tender cannellini beans, or add some grilled chicken or shrimp for extra protein. Perfect for a quick weeknight dinner!

Why You'll Love This Pasta Primavera

So easy to make. There are three simple steps here: cook the pasta in one pot, cook the veggies in another, then add the pasta to the veggies with a little pasta water and cook for a few minutes to bring the sauce together. That's it! The whole meal is ready to serve in less than 30 minutes.
Naturally creamy. Unlike alfredo or other creamy pasta dishes, this lemony pasta dish gets a saucy, glossy texture by cooking the pasta and veggies with a bit of leftover pasta water and Parmesan cheese. The starches in the pasta thicken up without a bunch of heavy cream or butter, making it light yet satisfying.
Incredibly versatile. This is one of those recipes with endless potential. The lemony Parmesan flavor works perfectly with so many different vegetables, depending on what you have in your fridge or the seasonal options from the farmers market.

Ingredient Notes

To make this delicious Pasta Primavera, you will need the following ingredients (full measurements in recipe card below):

penne pasta - penne is just the right size to stand up to all the veggies. Feel free to use your favorite pasta and consider gluten-free or whole wheat options, as well.
extra virgin olive oil - to cook the vegetables.
fresh vegetables - use finely chopped garlic and sliced red onion, carrot, red bell pepper, asparagus, and zucchini.
seasonings - keep it simple with Italian seasoning, salt, and ground black pepper.
parmesan cheese - freshly grated Parmesan adds a salty, umami flavor that elevates this spring pasta into a complete meal.
lemon juice - the lemony sauce makes all those summer vegetables really pop. You can add the lemon zest, too!
fresh parsley - garnish with some fresh herbs (and extra cheese) as desired.

You will also need measuring cups and spoons, a large pot, colander, and a large skillet.

How to Make the Best Pasta Primavera

Cook pasta. Bring a large pot of salted water to a boil over medium-high heat. Add penne pasta and cook until al dente (fully cooked but still firm), about 8-10 minutes or according to package directions. Do not overcook the pasta. Turn off the heat and reserve at least ¼ cup of pasta water, then drain the pasta in a colander and let it cool for 1 minute.

Cook veggies. While pasta is cooking, heat oil in a large skillet over medium-high heat until the hot oil sizzles, about 1-2 minutes. Add all vegetables, including garlic, red onion, bell pepper, asparagus, zucchini, and tomatoes, and sauté until softened, about 4-5 minutes.

Season. Add Italian seasoning, salt and pepper. Stir until well combined.

Toss. Add cooked pasta, ¼ cup reserved pasta water, parmesan cheese, and lemon juice. Reduce heat to low and stir well until the sauce thickens and becomes creamy, about 2-3 minutes.

Serve. Garnish with parsley and serve warm with extra parmesan cheese if desired. Fresh basil or red pepper flakes are lovely, too.

Recipe Variations

Use fresh pasta. Be sure to follow the package instructions, especially since fresh pasta cooks so quickly. You can also any kind of pasta, like angel hair, spaghetti, rotini, etc.
Add extra flavor. Want to make this easy pasta primavera recipe really pop? Add some sun-dried tomatoes or capers.
Use white wine. I love the lemony sauce, but if you don't have any lemons on hand, try using white wine instead.
Make it creamier. If you really want a rich cream sauce, add some heavy cream or a dollop of cream cheese when you add the pasta water.
Add protein. Add some grilled or rotisserie chicken, shrimp, or your favorite plant-based protein.

How to Serve

This Pasta Primavera is a delicious vegetarian dinner served on its own. If you are looking for some side dishes to pair with it, try these recommendations:

For more recipe inspiration, see our 30 Side Dishes for Pasta.

Recipe Tips and Tricks

Cut the veggies appropriately. Different vegetables cook at different speeds. Follow the tips for prepping the veggies in the recipe card to make sure everything cooks at the right time.
Use real Parmigiano Reggiano. Regular "Parmesan cheese" works well, but the real deal has the most flavor. Since you need so little in this simple Italian dish, I recommend splurging on the real deal.
Only use fresh veggies. Frozen veggies are a great way to save on your grocery bill, but they don't cook nearly as well in this simple pasta dish. I recommend using fresh vegetables whenever possible.

Storing and Freezing Instructions

How to Store

Once cooled, store the leftover pasta in an airtight container in the fridge for 3-4 days.

How to Reheat

It's easiest to pop your covered leftover container into the microwave and heat for 3-4 minutes or until fully heated through. You can also add the pasta to a large skillet over medium low heat, add a teaspoon or two of water, and cover. Let the pasta warm up for a few minutes, then add some fresh Parmesan cheese and parsley and serve.

How to Freeze

The refrigerated leftovers can be frozen for several months, but the vegetables may become slightly soggy and soft after thawing.

FAQ

What vegetables do you put in pasta primavera?

For a really summery, filling meal, use your favorite squash (zucchini or yellow squash), some bell peppers, carrots, asparagus, onion, etc. The options are endless, though! You can use any of your favorite spring or summer vegetables, like snow or snap peas, green beans, cherry tomatoes, etc. Feel free to raid the garden or use up the stash of veggies in your crisper drawer.

What does primavera mean?

Primavera is an Italian word that means "spring," but in cooler climates, most of the vegetables in this great recipe are available closer to early or mid-summer. For many readers, this is more of a summer dish.

How do you make gluten-free pasta primavera?

Fortunately, it's a pretty easy switch! Just use your favorite gluten-free pasta brand. Since the pasta water won't have the same starchiness, you may need to make a very small batch of cornstarch slurry (approximately ¼ cup water and ⅛ teaspoon cornstarch). Heat it up in a small pot or microwave it for a couple of minutes first before adding it to the pan to thicken up the pasta sauce.

More Pasta Recipes

Tried this recipe?

Ricotta Crostini with Peas and Mint

Ricotta Crostini with Peas and Mint is easily the most refreshing spring appetizer for any party. The soft ricotta spread on top of freshly toasted baguette slices is deliciously creamy on its own, and the fresh English peas and fragrant mint add a garden-fresh flavor. Perfect for Easter or any spring gatherings!

These perfect little bite will impress your guests with local and seasonal flavours - perfect for spring entertaining. The best part? Everything can be made ahead of time and assembled right before serving.

Ricotta has been having a little surge in popularity lately, and for good reason! It's heaven in this whipped ricotta dip or this savory baked ricotta. Ricotta is similar to cottage cheese but with much smaller curds. Because of this, ricotta is naturally high in protein and a great way to make your favorite apps and snacks a little more satisfying!

Why You'll Love This Ricotta Crostini with Peas and Mint

So easy to make. After toasting the baguette slices, blanch and sautee the spring peas, then assemble and serve. Done in just 4 simple steps!
Classic spring flavors. Creamy ricotta cheese, fresh peas, and mint are all iconic spring flavors, giving a nod to the season. I love serving this combo for Easter, Mother's Day, or any other spring party!
Scale up or down. One of the best things about these sweet pea crostini is that they can be served as a savory appetizer or a light lunch! I can easily eat a few of these on those summer days when it's too hot to cook.

Ingredient Notes

What is in the perfect spring crostini? As you probably guessed, there are three main ingredients that are placed on top of slices of French baguette to make this crostini.

Ricotta cheese - Creamy ricotta cheese serves as the base on this crostini. And for even better results, give fresh ricotta a try if you can find it at your local supermarket. The creaminess is unparalleled. It'll need a little sprinkle of salt, but the way it pairs with fresh English peas and mint will transport you to warmer days. Trust me, so delicious.
English peas - English peas are only available fresh in the market for a couple months each year. Luckily, that happens to be right now in April until approximately early summer. I highly recommend you use fresh ones if you can get your hands on them. They are larger and firmer than what you'll find in the frozen aisle, so they stand up so well on the hearty, crust crostini.
Mint - Last but not least, don't forget fresh and fragrant mint and a sprinkle of coarse sea salt. It's what takes this crostini completely over the top.

Some other ingredients that you will also need are olive oil, garlic, salt, and pepper.

You will also need the following cooking tools and equipment: measuring spoons, a large-rimmed baking sheet, medium pot, colander, extra bowl and ice for ice batch, a medium skillet, and a large platter.

How to Make the Best Ricotta Crostini with Peas and Mint

The best thing about crostini is that it's pretty simple and straightforward to make. You prep your ingredients and layer them on top of slices of baguette bread. To make this crostini with ricotta, peas and mint, there are four main steps to follow:

Toast crostini. Preheat oven to 375 F. Place bread slices on a large rimmed baking sheet. Drizzle with 2 tablespoons olive oil, then sprinkle with 1 teaspoon salt. Cook until crispy, but not browned, about 7 minutes. Remove and set aside.

Blanch cook peas. Bring a medium pot of water to a boil, then add 1 tablespoon salt. Add peas and cook for 3 minutes. Drain and place into an ice bath. Cool for a few minutes and drain.

Sauté peas. In a medium skillet, heat 2 tablespoons olive oil over medium-high heat. Sauté drained peas with garlic until cooked through, about 3-4 minutes. The peas should still have a little firmness to them - you don't want them mushy.

Assemble. On a large platter, layer crostini with ricotta, peas, and a few small leaves of mint (if they're too large, you can tear or slice them). Season each crostini with sea salt and freshly ground black pepper. Serve at room temperature.

Spring, we are ready for you!

Recipe Variations

Add lemon. Grate a little fresh lemon zest or a squeeze of lemon juice on top of the crostini for an extra pop of flavor.
Whip the ricotta. Swirl the fresh ricotta in the food processor to break down the curds and make it even lighter and fluffier.
Try asparagus. The tender bite of fresh asparagus would be a great alternative to fresh peas. Slice the rounds into very small pieces, blanch, and saute following the instructions above.
Add some extra garnishes. A few fresh tendrils of pea shoots or microgreens would look (and taste) great as a garnish! For a more substantial snack, nestle some sliced cherry tomatoes on top and add a drizzle of olive oil.

How to Serve

This Ricotta Crostini with Peas and Mint is delicious served on its own as an appetizer or snack, or paired it as part of a large spring appetizer platter with some of my favourites:

For more recipe ideas, see our 75+ Easy Appetizer Recipes.

Recipe Tips and Tricks

Use your favorite crusty bread. It doesn't have to be a baguette; you can use any type of rustic bread. Just make sure to cut each piece into thin, consistent pieces.
Rub the warm bread with garlic. For an extra kick of flavor, rub a raw clove of garlic on the freshly toasted bread. So good!
Season the ricotta. Feel free to season the ricotta mixture with your favorite herbs and spices or even blend it with a little goat cheese or feta for a different flavor profile.

Storing Instructions

These little ricotta crostini are intended to be eaten right away. The toasted bread will soften from the ricotta pretty quickly. If you have extra, store the ricotta, baguette slices, peas, and garnishes separately and then assemble them right before serving.

FAQ

What is a crostini?

Crostini is an Italian word for "little toasts," usually thin and crispy bread slices topped with a variety of sauces, dips, and toppings similar to bruschetta. There are countless variations of crostini out there, including my Fig Crostini with Goat Cheese and Pistachios, my Whipped Feta Crostini, and many more.

What do you do with crostini?

There are so many options! Crostini are quick appetizers that can easily be adapted with the seasonal ingredients you have on hand. I recommend incorporating several different textures, particularly a creamy element and something crunchy. Start with something creamy, like hummus, white bean spread, or whipped feta, then add something tender and fresh, like sauteed peas or fresh figs. Add a sprinkle of fresh herbs or crunchy chopped nuts to pull it all together, and serve!

Can you use different cheeses?

You can certainly make crostini with different cheeses, but I recommend using a more neutral, creamy cheese for these sweet peas. Peas have a subtle, sweet flavor that a bolder, tangier cheese can easily hide. Instead of replacing the ricotta completely, try replacing some of it with chevre or feta and blend until creamy. You'll still get a hint of that tangy, funky flavor while still allowing the pea flavor to stand out.

More Crostini Recipes

Tried this recipe?

Simnel Cake

Simnel Cake is a traditional Easter fruit cake that is light and citrusy with two layers of marzipan which adds a delicious nutty flavor. Unlike the rich, boozy fruitcakes of winter, this Easter cake recipe is a homemade fruit cake with lots of orange zest and tropical dried fruits. It's the perfect celebration of spring and a delicious centerpiece for your Easter table right next to those Hot Cross Buns and our favorite Easter desserts.

What is the History of Simnel Cake?

Simnel cake has a very long and interesting history. Traditionally served during Lent or for Easter, it features 11 marzipan balls to represent Jesus' apostles (minus Judas Iscariot, of course). Since medieval times, the simnel cake has been served halfway through Lent for a day called Mothering Sunday, which is when young servant girls would return home to visit their Mother Church and their mothers. Although that tradition has changed, the simnel cake holds its place as a traditional Easter cake, although it is becoming less and less common!

Why You'll Love This Simnel Cake

Perfect for Easter. Simnel cakes have been served during Lent or Easter for hundreds of years, if not longer. The religious significance of the 11 marzipan balls connects perfectly with the story of Jesus' rebirth, and you'll be continuing a long Easter tradition by baking this cake! From a flavor perspective, the mixture of citrus, apricot, and tender marzipan is so refreshing and light, especially this time of year!
Bright, fruit flavor. One of the best things about the simnel cake is the balance of fruity flavors and marzipan. The citrus-soaked dried fruits and glace mix pop with a layer of marzipan baked directly in the middle of the cake and decorated on top. It's truly delicious and not overly heavy like traditional fruit cake.
Make it ahead of time. Since this cake lasts well for about a week and the flavor develops as it sets, you can easily make it a few days before Easter. Just add the rest of the marzipan decorations before serving, and enjoy!

Ingredient Notes

To make this delicious Simnel Cake, you will need the following ingredients (full measurements in recipe card below):

dried fruit mix - this is the classic mixed fruit you'll find in traditional fruitcakes.
glacé mix - the mixture of tropical fruits like papayas and mangos fits perfectly with the citrus flavors in this cake.
orange juice - to hydrate the dried fruits. This can be substituted with Grand Marnier or other dark liquor.
all-purpose flour - use regular plain flour as the base of the cake.
almond flour - ground almonds add a lovely texture to the cake and extra almond flavor to highlight the marzipan.
spices - classic warm spices, like cinnamon and mixed spice, pair perfectly with all the citrus. If you can't find mixed spice, use pumpkin spice instead.
baking powder - to leaven the cake.
salt
unsalted butter - since this cake uses the creaming method, it's very important to use softened butter.
brown sugar - for sweetness.
orange zest - orange zest will add extra flavor to the whole cake.
eggs - allow the eggs to warm up at room temperature first.
marzipan - this will be used in several elements, as you'll add it to the cake itself and use it for the cake topping and marzipan balls.
apricot jam - warm the apricot jam to stick the marzipan to the top of the cake.

Baking Tools

You will also need the following baking tools and equipment:

measuring cups and spoons (or a kitchen scale)
medium and large mixing bowls
8-inch deep cake tin
whisk
electric mixer (hand mixer or stand mixer)
parchment paper
rolling pin
pastry brush
blow torch

How to Make the Best Simnel Cake

Soak fruit. In a medium mixing bowl, mix together the dried fruit mix, glace mix, and orange juice. Cover with plastic wrap and place in the fridge for at least 3 hours (or preferably overnight) to allow the fruit to soak in the liquid.
Combine dry ingredients. In a medium mixing bowl, whisk together the flour, almond flour, cinnamon, spice blend, baking powder, and salt, until well-combined. Set aside.

Combine wet ingredients. In a large mixing bowl, beat together the butter, brown sugar, and orange zest, with an electric hand mixer for 4-5 minutes, or until very fluffy and pale. Beat in the eggs, incorporating each egg before adding the next, then continue to beat for an additional minute after all of the eggs have been added.

Add dry ingredients to wet. Add in the dry ingredients to the batter, and beat again until smooth and combined.

Fold in fruit. Finally, add in the soaked fruit and glace mix and fold into the batter. Set batter aside.

Roll marzipan. Lightly dust a clean work surface with confectioners' sugar (or use wax or parchment paper). Roll ⅓ of the marzipan into a circle that is approximately 7-inches in diameter.
Assemble cake layers. Prepare an 8-inch deep cake pan with cooking spray and line with parchment paper. Add half of the cake batter to the prepared cake pan, top with the marzipan round, then top with the remainder of the cake batter.

Bake. Place the cake into a 300F preheated oven to bake for 2 to 2 ½ hours, or until an inserted toothpick comes out clean. After the cake is done baking, remove it from the pan, and allow it to cool on a baking rack until at room temperature.
Prepare marzipan topping. When the cake is fully cooled, roll out another ⅓ of the marzipan into an 8-inch circle. Brush the top of the cake with the warm apricot jam, then place the marzipan circle on top. Use your fingers to create a fluted design, if you wish.

Prepare marzipan balls. Split the remaining marzipan into 11 equal sized pieces. Roll each piece in between your hands to create perfectly round balls. Then, brush the bottom of each ball with a small amount of apricot jam, and place each on top of the cake, creating a border of marzipan balls around the cake.

Torch. Use a blow torch to caramelize the top of each marzipan ball for extra decoration.

Recipe Variations

Adjust the citrus. Orange zest and juice taste wonderful with the dried fruits, but lemon zest and juice would also work well.
Make homemade marzipan. Storebought marzipan is relatively easy to find, but you can certainly make your own at home following your favorite marzipan recipe.
Change the soaking liquid. To hydrate the dried fruits, try an orange-flavored liqueur, orange blossom water, dark liquor, etc.
Decorate with Easter decorations. Since simnel cake is often served on Easter Sunday, there are plenty of ways to play on that theme. To complete the look, add some colorful chocolate eggs, Butterscotch Bird Nests, little swirls of baked meringues, edible flowers, or candied orange peel to the top of the cake.

How to Serve

This Simnel Cake is the perfect dessert to serve on Easter. It is also perfect as a centerpiece on a dessert spread along with some other Easter favorites including:

For more recipes, see our 30 Best Easter Desserts.

Recipe Tips and Tricks

Prepare the pan well. To ensure the cake slides out well, spray the pan and line it with baking paper or parchment.
Don't rush the soak. Soaking the dried fruit softens them and adds a delicious flavor to the cake. I highly recommend an overnight soak whenever possible.
Don't overmix. This recipe follows a traditional creaming method, made by mixing the butter with the sugar until light and fluffy. If you overmix the batter, the cake can sink and become dense and heavy. To keep this moist fruit cake nice and light, always mix just enough to incorporate the ingredients without overmixing.

Storing and Freezing Instructions

How to Store

Feel free to make your simnel cake several days before Easter to allow the flavors to mingle and come together. It does not need to be aged for months like traditional Christmas fruitcakes and will last approximately one week in an airtight container at room temperature. I recommend adding the marzipan decorations the day you serve the cake to prevent them from drying out or becoming sticky from the moisture in the cake.

How to Freeze

For longer storage, you can freeze the simnel cake. This is best to do without the marzipan topping. Chill the cake completely in the fridge, then wrap it in several layers of plastic wrap. It will freeze well for several months. Thaw the cake in the fridge before decorating and serving like normal. The flavor is best when the cake is at room temperature, so give it some time to warm up a bit after thawing.

FAQ

How long does simnel cake keep for?

Unlike traditional Christmas cakes that cure for months, this Easter simnel cake is a light fruitcake. It is generally made a few days before serving. Store it in an airtight container at room temperature for up to one week for the best flavor. The marzipan can become a little sticky after decorating, so it's best to add the decorations just before serving.

How many balls go on a simnel cake?

Traditionally, you add 11 balls of marzipan on a simnel cake to represent Jesus' 11 true disciples (excluding Judas).

Why is simnel cake eaten at Easter?

This cake has a long history that stems from medieval times (or even earlier). It was traditionally offered on Mothering Sunday, which falls halfway through Lent. On this day, domestic servant girls returned home to visit their Mother Church and families. Since this was halfway through the Lenten fast, the high-calorie cake was an especially nice treat! The recipe has varied over the centuries, and Mothering Day has turned into Mother's Day, but the cake continues to be enjoyed as a traditional Easter treat.

More Easter Cake Recipes

Tried this recipe?

« Previous Page
1
…
7
8
9
10
11
…
41
Next Page »

Why You'll Love this Pico de Gallo Recipe

Ingredient Notes

How to Make the Best Pico de Gallo

Recipe Variations

How to Serve Pico de Gallo

Recipe Tips and Tricks

Storing Instructions

FAQ

More Mexican Dip Recipes

Tried this recipe?

Why You'll Love These Teriyaki Chicken Skewers

Ingredient Notes

How to Make the Best Grilled Teriyaki Chicken Skewers with Pineapple

Recipe Variations

How to Serve

Recipe Tips and Tricks

Storing and Freezing Instructions

How to Store

How to Reheat

FAQ

More Chicken Skewer Recipes

Tried this recipe?

Why You'll Love This No Churn Vanilla Ice Cream

Ingredient Notes

How to Make the Best No Churn Vanilla Ice Cream with Strawberry Jam

How to Make No Churn Ice Cream in 10 Minutes (Shaking Method)

Recipe Variations

How to Serve

Recipe Tips and Tricks

Storing Instructions

FAQ

More Frozen Treats

Tried this recipe?

Why You'll Love This Tomato Galette Recipe

Ingredient Notes

How to Make the Best Tomato Galette

First, prepare the pie dough.

Next, prepare the heirloom tomato filling.

Finally, assemble the galette and bake.

Recipe Variations

How to Serve

Recipe Tips and Tricks

Storing and Freezing Instructions

How to Store

How to Reheat

How to Freeze

FAQ

More Tomato Recipes

Tried this recipe?

Why You'll Love This Tabbouleh Salad

Ingredient Notes

How to Make the Best Tabbouleh Salad

Recipe Variations

How to Serve

Recipe Tips and Tricks

Storing Instructions

FAQ

More Salad Recipes

Tried this recipe?

Why You'll Love These Matcha Cookies

Ingredient Notes

Baking Tools Needed

How to Make the Best Matcha Cookies

Recipe Variations

How to Serve

Recipe Tips and Tricks

Storing and Freezing Instructions

How to Store

How to Freeze

FAQ

More Cookie Recipes

Tried this recipe?

Why You'll Love This Vegetarian Fried Rice Recipe

Ingredient Notes

How to Cook the Best Vegetarian Fried Rice

Recipe Variations

Different Types of Fried Rice

How to Serve

Tips for Making Fried Rice

Storing and Freezing Instructions