Garlic & Herb Sweet Potato Nourish Bowl (30 Minutes!)

Lately, I can’t get enough of romaine lettuce, which is weird considering a few months ago it was my least favorite green (next to iceberg). However, with the creation of our Vegan Caesar Salad with BBQ Sweet Potato Croutons, my love affair began, and …

Garlic & Herb Sweet Potato Nourish Bowl (30 Minutes!)

Lately, I can’t get enough of romaine lettuce, which is weird considering a few months ago it was my least favorite green (next to iceberg). However, with the creation of our Vegan Caesar Salad with BBQ Sweet Potato Croutons, my love affair began, and it’s been going strong for months.

This is an iteration of that recipe, but with more decidedly Middle-Eastern and Mediterranean influences thanks to the addition of za’atar spice blend, hummus, and tahini (follow links for recipes and to learn about the origins of these ingredients).

Garlic & Herb Sweet Potato Nourish Bowl (30 Minutes!) from Minimalist Baker →

Egg Salad Sandwich

This really is the best egg salad sandwich! The basic recipe is creamy, savory, and full of fresh herbs for an insane amount of flavor. Everyone needs solid basic recipes for kitchen standards. And here’s one we think will become part of your repertoire: the perfect Egg Salad Sandwich! It’s the best kind of basic. This is a sandwich you can sink your teeth into, that tastes like an elevated version of what you’re used to. It’s fresh and healthy, not the mayo-laden kind you can find at the store. Another secret? It’s stuffed with fresh herbs, to give you a beautiful pop of flavor. The moment we tried the first bite, looked at each other and said, “Wow!” You’re going to want to try this: stat. Ingredients for the best egg salad sandwich There are lots of spins on ye old egg salad sandwich. Your grandma probably has her own family favorite recipe! This one is new and improved, with a few little tricks to modernize it and infuse the freshest of flavors. Over here we tinkered with this recipe quite a while to get it just right. The ingredients for an egg salad sandwich are: Eggs Greek yogurt […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This really is the best egg salad sandwich! The basic recipe is creamy, savory, and full of fresh herbs for an insane amount of flavor.

Egg salad

Everyone needs solid basic recipes for kitchen standards. And here’s one we think will become part of your repertoire: the perfect Egg Salad Sandwich! It’s the best kind of basic. This is a sandwich you can sink your teeth into, that tastes like an elevated version of what you’re used to. It’s fresh and healthy, not the mayo-laden kind you can find at the store. Another secret? It’s stuffed with fresh herbs, to give you a beautiful pop of flavor. The moment we tried the first bite, looked at each other and said, “Wow!” You’re going to want to try this: stat.

Ingredients for the best egg salad sandwich

There are lots of spins on ye old egg salad sandwich. Your grandma probably has her own family favorite recipe! This one is new and improved, with a few little tricks to modernize it and infuse the freshest of flavors. Over here we tinkered with this recipe quite a while to get it just right. The ingredients for an egg salad sandwich are:

  • Eggs
  • Greek yogurt
  • Mayonnaise
  • Dijon mustard
  • Green onion
  • Fresh dill or basil

Here’s a little more about why this combo works…

Egg salad

Yogurt + mayo makes it light and fresh!

Here’s a trick we use in traditionally mayo-based recipes from the 1950’s to lighten them up. Instead of straight mayo, we use mayo and Greek yogurt! Here’s why it works:

  • Mayo lends a savory richness, but using all mayo can feel too heavy.
  • Greek yogurt cuts back the calories and keeps it light and healthy, while adding a tangy flavor and a creaminess.

This winning combination is the secret behind our Ultimate Tuna Salad Sandwich! It also works great in creamy dressings: try our Homemade Ranch Dressing or Caesar Dressing.

Egg salad

Fresh herbs are key

The other trick to the best egg salad sandwich is using fresh herbs! If you know us, you know our mantra: Fresh herbs are the best way to infuse flavor into your cooking without adding calories. Herbs bring the best nuance and pop of flavor! Here’s a bit about what herbs go well in egg salad:

  • Dill: Use fresh dill for a classic flavor. Dill is often used in egg salad and it brings a delicate herby flavor.
  • Basil: This is our favorite unique variation! Basil egg salad has the best fresh flavor with the peppery pop of bright green basil.
  • Chives: Chives are another natural pair with egg salad. Because this recipe also uses green onion, they’re not as necessary: but they also bring great flavor if you have them on hand.
Hard boiled eggs

Master method: how to hard boil eggs

This egg salad sandwich requires a kitchen mastery skill: how to hard boil eggs! This is a skill that we didn’t learn until later in life. So we know not everyone knows how to do it like the back of their hand! Here’s the method we used:

  • Bring water to a boil: Cover the eggs with 1 inch water in a saucepan and bring the water to a boil.
  • Turn off and stand for 15 minutes. Right when it comes to a boil, turn off the water and let the eggs sit in the water for 15 minutes.
  • Remove to a bowl of ice water and cool. Then immediately transfer the eggs to a bath of ice water. Wait until they’re cool enough to peel.

You can make up a large batch of hard boiled eggs and store them for 1 week refrigerated. It’s best to keep the eggs still in their shell, which keeps them the freshest. We’d suggest boiling them in advance and then making the egg salad right before you make it, because…

Egg salad sandwich

How long can you store egg salad?

Here’s the thing: egg salad tastes best when it’s made fresh. But you can store it: egg salad lasts for 3 to 5 days in the refrigerator. The flavors can dull after refrigeration, so when you serve leftovers, let it come to room temperature and take a taste. Add a pinch of salt and another squeeze of Dijon mustard to taste to revive the flavors.

Make an egg salad sandwich into a healthy meal!

This egg salad sandwich is clutch for a fast and easy dinner recipe or a healthy lunch! Especially if you boil up the eggs in advance, this sandwich comes together in a snap. How to make this into a healthy meal in a rush? Here are some of our favorite non-recipe sides that take no time at all:

Egg salad sandwich

What can I use instead of bread for egg salad?

There are lots of options instead of bread for egg salad! If you eat a gluten free diet or are just looking to mix things up, here are some options:

  • Lettuce wrap: Serve it rolled up into butter lettuce leaves.
  • Stuff in an avocado: A ripe avocado makes for an out-of the box serving vessel.
  • Crackers: Gluten free crackers work well for serving: use your favorite brand or homemade almond crackers.

Variations on egg salad sandwich

There are lots of variations on egg salad! Here are some of our favorites, including a vegan variation:

  • Easy Chickpea Salad Sandwich A fan favorite! This chickpea salad sandwich is a plant based way to get your egg salad fix.
  • Tuna Salad with Egg Combine egg salad with tuna salad in this ultra-filling, protein packed creamy sandwich.
  • Curry Egg Salad Add 1 teaspoon curry powder for a flavorful variation.

This egg salad sandwich recipe is…

Vegetarian. For gluten-free, use the gluten-free serving options listed above.

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Egg salad

Ultimate Egg Salad Sandwich


1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 30 minutes
  • Yield: 4 sandwiches
  • Diet: Vegetarian

Description

This really is the best egg salad sandwich! The basic recipe is creamy, savory, and full of fresh herbs for an insane amount of flavor.


Ingredients

  • 8 eggs
  • 1 green onion
  • 2 tablespoons chopped fresh dill (or basil)
  • 1/4 cup Greek yogurt*
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • Fresh ground black pepper
  • 8 slices of bread
  • For the toppings: lettuce, red onion, tomato, etc

Instructions

  1. Hard boil the eggs, according to Perfect Hard Boiled Eggs or Instant Pot Hard Boiled Eggs.
  2. When the eggs are cooked and cooled, peel them and chop them roughly.
  3. Thinly slice the green onions. Chop the fresh dill or basil.
  4. In a bowl, stir together all ingredients. Taste and adjust seasonings as desired. (Tastes best freshly made. You can also refrigerate for up to 3 to 5 days; after refrigerating taste and add a little salt and/or mustard to refresh the flavors.)
  5. If desired, toast the bread. Place the egg salad on the bread and top with lettuce, red onion, and any other toppings desired.

  • Category: Main Dish
  • Method: Boiled
  • Cuisine: American

Keywords: Egg salad sandwich

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Easy Homemade Pickles

What took me so long to make classic pickles? As it turns out, homemade dill pickles are simple, easy and delicious. They’re the perfect little summertime project,…

The post Easy Homemade Pickles appeared first on Cookie and Kate.

best cucumber pickles recipe

What took me so long to make classic pickles? As it turns out, homemade dill pickles are simple, easy and delicious. They’re the perfect little summertime project, if you even want to call it that. These pickles are ready after a short chill in the refrigerator (as little as one hour), and they keep for several weeks.

These pickles are tangy and refreshing, nice and crisp, and offer garden-fresh flavor. They remind me of Claussen or Grillo’s pickles—but they’re even better. In short, I’m in love with this refrigerator pickle recipe and I think you will be, too.

how to slice cucumbers

These pickles are made with simple ingredients, including vinegar (I prefer rice vinegar’s mild flavor), fresh dill (technically optional, but delicious), a couple cloves of garlic, and a few basic seasonings.

I added a touch of sweetener, too—just enough to cut the bite of vinegar. These pickles are decidedly tangy, and nowhere near “bread and butter” territory. However, the sweetness level is entirely up to you.

These pickles aren’t overwhelmingly salty, either, yet they’re fully seasoned. They are irresistibly just right—perfect for burgers, for snacking, and more.

Continue to the recipe...

The post Easy Homemade Pickles appeared first on Cookie and Kate.

Broccolini Salad

This broccolini salad is packed with flavor! It pairs the unique vegetable with mushrooms, Parmesan cheese, and a tangy vinaigrette dressing. If you’re a broccolini lover, hold onto your hats. Here’s the recipe for you! Meet this epic broccolini salad. It stars those sweet, tender elegant florets that look so much fancier than regular old broccoli. Pair that with baby bella mushrooms, red onion, and the punch of fresh dill, and cover it all in a tangy vinaigrette dressing. Wow, is this good! It’s so unique and a total crowd pleaser. It’s lightly based on a salad we had in Spain a few moons ago…and we’re truly over the moon for it. Here’s what to know about this salad! What is broccolini, exactly? Before we start, let’s talk about broccolini. It looks like a baby version of broccoli, but this veggie is not quite that. And it’s got a history that might surprise you! Here’s what to know about broccolini: Broccolini is a cross between broccoli and Chinese broccoli. It has both the long stems of Chinese broccoli and the florets of broccoli, and has a milder flavor than broccoli. Broccolini was invented in 1993! Wait, what? We would have guessed it […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This broccolini salad is packed with flavor! It pairs the unique vegetable with mushrooms, Parmesan cheese, and a tangy vinaigrette dressing.

Broccolini salad

If you’re a broccolini lover, hold onto your hats. Here’s the recipe for you! Meet this epic broccolini salad. It stars those sweet, tender elegant florets that look so much fancier than regular old broccoli. Pair that with baby bella mushrooms, red onion, and the punch of fresh dill, and cover it all in a tangy vinaigrette dressing. Wow, is this good! It’s so unique and a total crowd pleaser. It’s lightly based on a salad we had in Spain a few moons ago…and we’re truly over the moon for it. Here’s what to know about this salad!

What is broccolini, exactly?

Before we start, let’s talk about broccolini. It looks like a baby version of broccoli, but this veggie is not quite that. And it’s got a history that might surprise you! Here’s what to know about broccolini:

  • Broccolini is a cross between broccoli and Chinese broccoli. It has both the long stems of Chinese broccoli and the florets of broccoli, and has a milder flavor than broccoli.
  • Broccolini was invented in 1993! Wait, what? We would have guessed it was an ingredient Italian grandmothers cook with. Nope, it’s not even 20 years old.
  • How to find it: It’s not available at all grocery stores, but it’s becoming easier to find. Look for the small bunches of broccoli with long stems.
Broccolini salad

Ingredients in broccolini salad

This easy broccolini salad tastes like more than the sum of its parts. It’s got just a few fresh ingredients, and the rest you can probably dig out of your pantry. Here’s what you need:

  • Broccolini: 3 bunches, to be exact. Bunches can vary in size, but they’re typically quite small (about 8 ounces each)
  • Red onion
  • Baby bella mushrooms: the mushrooms are raw in this salad, which brings a delightful texture contrast to the crunchy broccolini
  • Fresh dill: you can substitute another herb like oregano in a pinch, but dill adds just the right flavor (or see these other dill substitutes)
  • Parmesan cheese: you can omit for vegan, but it adds a great savory note
  • White wine vinegar
  • Dijon mustard
  • Maple syrup or sugar: either works, use maple for a naturally sweet dressing
  • Olive oil & salt
Broccolini

Tastes best fresh!

This healthy broccolini salad has the best flavor when it’s freshly made. However, you can store leftovers refrigerated. Unlike this broccoli salad, the flavors don’t intensify over time: they actually dull a bit. So if you do have leftovers, revive them by adding a pinch of salt or a splash of white wine vinegar.

Summer salads

More great salads to pair

There’s nothing better than a few salads to make a summer salad dinner! We served this broccolini salad with a sampling of other salads with the best produce summer has to offer. If you do make it a meal, we recommend incorporating a protein element with a bean salad or black eyed pea salad. Try some of these zesty recipes:

How to make broccolini salad

This broccolini salad recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, omit the Parmesan cheese.

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Broccolini salad

Simple Broccolini Salad


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 4.67 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 18 minutes
  • Cook Time: 2 minutes
  • Total Time: 20 minutes
  • Yield: 4
  • Diet: Vegetarian

Description

This broccolini salad is packed with flavor! It pairs the unique vegetable with mushrooms, Parmesan cheese, and a tangy vinaigrette dressing. 


Ingredients

  • 1 1/2 pounds or 3 bunches broccolini
  • 1/4 small red onion, sliced into slivers
  • 4 ounces baby bella mushrooms
  • 1 tablespoons white wine vinegar
  • 1/2 tablespoon Dijon mustard
  • 1 teaspoon maple syrup or sugar
  • 1/2 teaspoon kosher salt
  • 3 tablespoons olive oil
  • 4 large sprigs fresh dill
  • 1/4 cup Parmesan shavings
  • Lemon zest, optional

Instructions

  1. Bring a large pot of salted water to a boil. Chop the broccolini into florets, keeping the stems long. 
  2. When the water is boiling, add the broccolini and cook it for 2 minutes. Remove it from the water with tongs and place it in an ice bath for a minute or so until cool. Pat the florets dry. 
  3. Meanwhile, thinly slice the red onion into slivers (you may want to rinse or let it soak in water ot remove some of the bite, then shake it dry). Thinly slice the mushrooms.
  4. In a medium bowl, whisk the white wine vinegar, Dijon mustard, maple syrup or sugar, and kosher salt. Gradually whisk in the olive oil 1 tablespoon at a time. 
  5. In a large bowl, mix together the broccolini, red onion, raw mushrooms, dill sprigs, Parmesan shavings, and vinaigrette dressing. If desired, garnish with lemon zest. Serve immediately. The flavor is best fresh, but you can store leftovers refrigerated. (You may need to add a bit of salt or a splash of white wine vinegar to revive the flavors after refrigerating.)

  • Category: Salad
  • Method: Raw
  • Cuisine: American

Keywords: Broccolini salad

More broccolini and broccoli recipes

Here’s another broccolini recipe, plus a few more broccoli recipes to enjoy this healthy family of vegetables:

  • Perfect Roasted Broccolini A hot oven is the best way to cook this veggie: it comes out even more delicious than its cousin broccoli.
  • Broccoli Slaw This creamy broccoli slaw is irresistibly tasty! It’s easy to make using fresh broccoli or the packaged mix you can find in most grocery stores.
  • Creamy Broccoli Potato Soup Intensely creamy, satisfying, and 100% plant based! It’s an easy healthy soup that everyone loves.
  • Roasted Broccoli and Carrots Mix up your side dish routine by a pairing that’s full of contrasts.

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Falafel Burger

This insanely good falafel burger is easy to make and bursting with Mediterranean flavor! Smother in sauce for an epic vegetarian or vegan dinner. Oh hello. Meet our favorite vegetarian and vegan dinner recipe: the Falafel Burger! We don’t always have the energy to fry up a batch of authentic falafel. So eating it in burger form is the next best thing! These are easy to make with canned chickpeas. The combination of a cumin and coriander-scented chickpea patty with cool cucumber sauce and all the fixin’s is pretty darn epic. It’s a healthy vegetarian and vegan dinner recipe that everyone loves. Why make falafel burgers? These falafel burgers are much easier to whip up than our classic falafel sandwich. That sandwich is full of beautiful, authentic flavor: but it does require some thinking ahead. This one is a little easier! Here’s why to make falafel in burger form: You can use canned chickpeas! No need to soak dried chickpeas overnight. This means you can make it with little to no advanced planning (a big plus in our book). Easy to shape. The patties are much easier to shape than the balls with traditional falafel: and you only have to […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This insanely good falafel burger is easy to make and bursting with Mediterranean flavor! Smother in sauce for an epic vegetarian or vegan dinner.

Falafel burger

Oh hello. Meet our favorite vegetarian and vegan dinner recipe: the Falafel Burger! We don’t always have the energy to fry up a batch of authentic falafel. So eating it in burger form is the next best thing! These are easy to make with canned chickpeas. The combination of a cumin and coriander-scented chickpea patty with cool cucumber sauce and all the fixin’s is pretty darn epic. It’s a healthy vegetarian and vegan dinner recipe that everyone loves.

Why make falafel burgers?

These falafel burgers are much easier to whip up than our classic falafel sandwich. That sandwich is full of beautiful, authentic flavor: but it does require some thinking ahead. This one is a little easier! Here’s why to make falafel in burger form:

  • You can use canned chickpeas! No need to soak dried chickpeas overnight. This means you can make it with little to no advanced planning (a big plus in our book).
  • Easy to shape. The patties are much easier to shape than the balls with traditional falafel: and you only have to make four!
  • No messy frying! Authentic falafel requires frying, which can be a little tricky. These falafel burgers need just a quick and easy fry with a drizzle of oil, then they’re finished in the oven.
Best falafel burger

Ingredients in falafel burgers

This falafel burger is a great healthy dinner idea when you’re cooking for many diets! It’s vegetarian and vegan, and you can make it gluten-free by using gluten-free flour. Here’s what you need to make a killer falafel burger:

  • Canned chickpeas: you can also use cooked chickpeas (try our stovetop or Instant Pot methods)
  • Carrot
  • Red onion
  • Garlic
  • Cilantro or parsley, if you have a cilantro aversion!
  • Flour (or gluten-free flour)
  • Spices: Cumin, coriander, salt and pepper
  • Neutral oil
Cucumber sauce

Use a food processor or make them by hand

The main idea behind these falafel burgers: puree the ingredients to make a “dough”, form into patties, lightly pan fry them, then bake. There are two options for making the dough:

  • Food processor: This is our preferred method because it’s quick and easy. We have a large-sized food processor, which works great for a single or double batch (more about doubling it below).
  • By hand: You can also make the falafel burgers by hand if you don’t have a food processor. It takes a little longer, but you’ll mash the chickpeas with a fork, then grate all the vegetables.

Falafel sauce: 3 options!

There are several falafel sauce options that are authentic for serving with falafel. There are options for both vegetarian and vegan diets! Here’s a little breakdown:

  • Yogurt sauce: This yogurt-based Cucumber Sauce or Dill Sauce are quick and easy to whip up, and traditionally served on a falafel sandwich.
  • Tahini sauce: This Lemon Tahini Sauce is vegan and plant-based, and also traditional for serving with falafel. You could also add some chopped fresh dill for an herby punch.
  • Cilantro sauce: A green Cilantro Sauce is also traditional! This one is made with cashews and is another vegan option. Zhoug is another green sauce made with olive oil and herbs that’s served with falafel in Israel.
Tahini sauce
Lemon Tahini Sauce is a great vegan falafel sauce

Make a double batch: they refrigerate and freeze well!

The great thing about these falafel burgers is that they store very well! Consider making a double batch and saving them for easy meals. Since they take about 45 minutes start to finish, we like to double it so we have leftovers. Here’s storage info for falafel burgers:

  • Refrigerate for up to 1 week. You can reheat in a 350 degree oven if you’d like, or eat them cold or room temperature.
  • Freeze for up to 3 months. The freeze well! Just thaw in the refrigerator or reheat in a 350 degree oven.
How to make a falafel burger

What to serve with falafel burgers?

Making a meal to impress a crowd and need some sides for these falafel burgers? Here’s what we’d recommend:

This falafel burger recipe is…

Vegetarian, vegan, plant-based, and dairy-free. For gluten-free, use gluten-free flour and serve without a bun or with a GF bun.

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Falafel burger

Epic Falafel Burger


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4
  • Diet: Vegan

Description

This insanely good falafel burger is easy to make and bursting with Mediterranean flavor! Smother in sauce for an epic vegetarian or vegan dinner.


Ingredients

For the falafel burgers (double to make leftovers*)

  • 15-ounce can chickpeas (1 1/2 cups cooked)
  • 2 tablespoons sesame seeds
  • 1 large carrot
  • ½ red onion
  • 3 garlic cloves
  • 1/2 cup cilantro leaves and tender stems, loosely packed (or parsley)
  • 6 tablespoons flour (or gluten-free flour)
  • 2 teaspoons cumin
  • 2 teaspoons coriander
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 3 tablespoons grapeseed or vegetable oil (for frying)

For serving


Instructions

  1. Preheat the oven to 375°F.
  2. Drain and rinse the chickpeas. Dab the chickpeas with a paper towel to remove extra moisture, then place them in the bowl of a food processor. Add the sesame seeds, then process until a paste-like consistency is formed. (If you don’t have a food processor, use a potato masher or fork to mash them in a bowl until they’re mostly mashed.) Scrape the mixture into a bowl.
  3. Add the carrot, red onion, garlic, and cilantro to the bowl of the food processor; pulse until finely ground. (If you don’t have a food processor, use a large size grater to grate the onion and carrot, then finely grate the garlic and finely chop the cilantro.) Scrape the vegetables into the bowl with the chickpeas.
  4. Stir in the flour, cumin, coriander, kosher salt, and black pepper. Mix with a spoon until combined, then form 4 round patties and place them on a baking sheet.
  5. In a medium frying pan, heat 1/4 cup oil over medium heat. Carefully add the patties to the pan. If you have one, top with a splatter screen. Fry for about 3 to 4 minutes until golden brown on one side. Flip and fry for another 3 to 4 minutes until golden brown, turning down the heat as necessary.
  6. Transfer the patties to a parchment lined baking sheet. Bake for 20 minutes until golden brown and baked through. Remove the patties from the oven and let them cool for at least 15 minutes to firm up.
  7. Meanwhile, make the falafel sauce. To serve, place on a bun with tomato, cucumber, red onion, and lettuce, and top with sauce. The burgers save well in the refrigerator for 1 week, so they’re great to make ahead and eat throughout the week. They also freeze well!

Notes

*It’s easy to make 8 and freeze the rest for eating later: they also save well refrigerated for up to 1 week. Just double everything!

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Mediterranean

Keywords: Falafel burger

More veggie burger recipes

Veggie burgers are so satisfying! Here are a few more veggie burger recipes to try:

Falafel burger

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Easy Cucumber Salad

You only need five ingredients to make this simple and refreshing Cucumber Salad. It is the perfect side dish to any summer meal. Cucumber Salad has always been one of my favorite summer side dishes. The ingredients are simple, but the salad is SO good…

You only need five ingredients to make this simple and refreshing Cucumber Salad. It is the perfect side dish to any summer meal. Cucumber Salad has always been one of my favorite summer side dishes. The ingredients are simple, but the salad is SO good. It is a salad I crave and want to eat…

The post Easy Cucumber Salad appeared first on Two Peas & Their Pod.

Easy Zucchini Fritters

After having so much success with our Sweet Potato Quinoa Fritters, we wanted to try our hand at a vegan version. So we tested a few variations, and this simple zucchini-dill flavor was the winner!
We swapped eggs for chickpea “eggs” to keep them plan…

Easy Zucchini Fritters

After having so much success with our Sweet Potato Quinoa Fritters, we wanted to try our hand at a vegan version. So we tested a few variations, and this simple zucchini-dill flavor was the winner!

We swapped eggs for chickpea “eggs” to keep them plant-based and gluten-free. And the result was tender, sturdy fritters that are versatile, quick and easy to make, and incredibly flavorful.

Easy Zucchini Fritters from Minimalist Baker →

Gaby’s Roasted Beets and Labneh

Would you look at those colors?! This roasted beet side dish is the prettiest recipe I’ve made in a long time, and the leftovers look like an…

The post Gaby’s Roasted Beets and Labneh appeared first on Cookie and Kate.

roasted beet salad recipe with herbs yogurt

Would you look at those colors?! This roasted beet side dish is the prettiest recipe I’ve made in a long time, and the leftovers look like an abstract Easter basket.

This recipe comes from a new cookbook called Eat What You Want by Gaby Dalkin. You may know Gaby from her blog, What’s Gaby Cooking. I love Gaby’s fresh, California-style cooking and boundless enthusiasm for all things food-related!

eat what you want cookbook with beets

The funny thing is that I’ve never met Gaby in person, but I feel like I know her after watching her on Instagram over the years. We share an affinity for fresh herbs and flaky sea salt, and I turn to her blog and cookbook for inspiration often. When she offered to send me a copy of her cookbook, I said yes, of course.

Her newest book features “125 recipes for real life” and I had a hard time choosing just one to share with you. I’ve been on a beet kick lately, so beets won the draw. This recipe also gave me an excuse to make Gaby’s go-to basil vinaigrette, which I’ve been meaning to try for ages.

This dish features roasted beets over thick yogurt (I used Siggi’s “skyr” instead of labneh), with fresh basil vinaigrette, avocado wedges, and a heavy sprinkling of fresh herbs. Even my husband, who’s not a fan of beets, went back for more.

Continue to the recipe...

Spring Frittata with Leeks, Asparagus, and Sweet Potato

Introducing an easy and flavorful frittata recipe made with vibrant spring produce!
Inspired in part by our Egg-Free Frittata, this 9-ingredient, dairy-free recipe is made with our crowd-pleasing macadamia nut cheese.
For fresh produce, we chose aspar…

Spring Frittata with Leeks, Asparagus, and Sweet Potato

Introducing an easy and flavorful frittata recipe made with vibrant spring produce!

Inspired in part by our Egg-Free Frittata, this 9-ingredient, dairy-free recipe is made with our crowd-pleasing macadamia nut cheese.

For fresh produce, we chose asparagus, sweet potato, leeks, and dill. But it’s a versatile recipe that can be adapted with whatever produce you have on hand.

What is a Frittata?

A frittata is an egg-based dish similar to a quiche, but without the crust.

Spring Frittata with Leeks, Asparagus, and Sweet Potato from Minimalist Baker →

Mayo-Free Deviled Eggs

After experimenting with how to make Perfect Hard Boiled Eggs, we ended up with a lot of hard boiled eggs.
The only logical thing to do: Make deviled eggs!
Our 30-minute, 10-ingredient version comes with a modern twist: It’s mayo-free and made …

Mayo-Free Deviled Eggs

After experimenting with how to make Perfect Hard Boiled Eggs, we ended up with a lot of hard boiled eggs.

The only logical thing to do: Make deviled eggs!

Our 30-minute, 10-ingredient version comes with a modern twist: It’s mayo-free and made with superfoods including turmeric, raw honey, apple cider vinegar, and cayenne. Let’s do this!

If you’re like us, deviled eggs are a staple appetizer for holiday meals and beyond.

Mayo-Free Deviled Eggs from Minimalist Baker →