Hot Honey Hasselback Butternut Squash with Feta and Pepitas.

Can we talk about how happy this hot honey hasselback squash makes me?! Heat + sweet makes the flavor world go ’round. It’s true. It goes without saying that brown butter and sage will always be my favorite flavor combination when it comes to squash. Throw in a handful of grated parmesan and I’m in […]

The post Hot Honey Hasselback Butternut Squash with Feta and Pepitas. appeared first on How Sweet Eats.

Can we talk about how happy this hot honey hasselback squash makes me?!

hot honey hasselback butternut squash with feta and pepitas

Heat + sweet makes the flavor world go ’round.

It’s true.

halved butternut squash

It goes without saying that brown butter and sage will always be my favorite flavor combination when it comes to squash. Throw in a handful of grated parmesan and I’m in complete heaven! 

Those are the flavors that I use 95% of the time, but occasionally, I switch it up. 

Hot honey and cheese, here we come! 

homemade hot honey

So!

I first made hasselback squash years ago and we absolutely love it. Even though the slicing can be tedious, I find it easier to slice the squash than potatoes because it lays flat! It’s not that difficult at all because you roast the squash a bit first, so it’s juuuuusssst soft enough to slice two-thirds of the way through.

hot honey roasted hasselback butternut squash

One of my all-time favorite squash recipes is this spicy roasted squash with feta and herbs. It’s a side dish I make constantly in the fall and winter. We all love it – the soft, sweet roasted squash topped with the salty feta and refreshing herbs. It’s just such a delicious dish.

hot honey hasselback butternut squash with feta and pepitas

So I KNEW that hot honey would work on a hasselback squash, of course! 

I freaking LOVE hot honey. I tend to make my own version super quick, but now there are ones you can buy in the store. Whatever works for you, do it. If you have a lot leftover, make these hot honey pretzel crusted chicken fingers!

Now, the key to this hasselback squash is that you also need some crunch. Especially if you’re a texture freak like I am. So pepitas it is. You could also simple roast the squash seeds or other pumpkin seeds. Or even use hazelnuts! 

hot honey hasselback butternut squash with feta and pepitas

This can be a side dish or heck, I would eat it as dinner. Eddie would look at me like I have ten heads but seriously, paired with a big greens salad and avocado? It’s incredible.

And the entire dish only uses five ingredients aside from salt, pepper and olive oil. 

And!

You can pre-roast the squash ahead of time so you can slice it and bake when you’re for dinner. It’s allll about that ten minute meal prep. 

hot honey hasselback butternut squash with feta and pepitas

The flavor combo is so incredible. The honey helps caramelize the squash on the sheet pan, the feta adds a contrasting tang. It’s really super delish!

hot honey hasselback butternut squash with feta and pepitas

And fun! And cute.

hot honey hasselback butternut squash with feta and pepitas

Hot Honey Hasselback Squash

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Hot Honey Hasselback Butternut Squash with Feta and Pepitas

This hot honey hasselback squash is made with butternut squash, topped with creamy feta and crunchy pepitas. It's heaven!
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 2 butternut squash
  • kosher salt and pepper
  • olive oil for drizzling or spraying
  • 1/2 cup honey
  • 1 jalapeño pepper, thinly sliced
  • cup crumbled feta cheese
  • cup salted, roasted pepitas

Instructions

  • Preheat the oven to 400 degrees F.
  • Slice the squash down the center lengthwise. Remove the seeds from the inside and peel the outside. Place the squash on a baking sheet, cut-side down, and spray or brush them with olive oil.
  • Sprinkle all over with salt and pepper.
  • Roast the squash for 15 to 20 minutes, just until the squash is tender enough to slice into.
  • While the squash is roasting, make the honey. Heat the honey and the jalapeños in a saucepan over medium-low heat. Let the honey come to a light simmer then turn off the honey. Let it sit for 5 minutes. Strain the honey through a fine mesh sieve to remove the peppers and the seeds if you wish - or leave the peppers and seeds in.
  • Let the squash cool slightly until they are cool enough to manage. Place one squash on a baking sheet and lay a butter knife on each side. This will allow you to make slices in the squash without cutting the whole way through.
  • Make tiny slices in the squash about 1/8 inch apart. This takes some time, but looks so pretty! Gently place the squash back on the baking sheet and repeat with the remaining squash.
  • Brush the squash with the hot honey all over the top, letting some run down into the slices. I like to reserve some of the honey to put on after, but use as much as you’d like. Place the squash back in the oven and roast for 25 to 30 more minutes, or until super tender and soft and golden and carmelly.
  • Sprinkle with the feta and pepitas. You can serve as is, or pop it back into the oven for 5 or 10 minutes so the feta gets warm and slightly melty. Eat!

hot honey hasselback butternut squash with feta and pepitas

Those slices are so weirdly satisfying.

The post Hot Honey Hasselback Butternut Squash with Feta and Pepitas. appeared first on How Sweet Eats.

Scrambled Eggs with Spinach and Feta

Here’s a little quickie for you this weekend! I’m always looking for ways to use up the odds and ends of my fresh spinach, and  Scrambled Eggs with Spinach and Feta is one of my go-to methods for making sure no spinach goes to waste. It’s fast (like, fast enough to make on a weekday), […]

The post Scrambled Eggs with Spinach and Feta appeared first on Budget Bytes.

Here’s a little quickie for you this weekend! I’m always looking for ways to use up the odds and ends of my fresh spinach, and  Scrambled Eggs with Spinach and Feta is one of my go-to methods for making sure no spinach goes to waste. It’s fast (like, fast enough to make on a weekday), super delish, and makes me feel pampered. Plus, I’ll share several different ways you can serve or customize these eggs so you’ll have plenty of options!

Two plates with scrambled eggs with spinach and feta, toast, and orange slices

How to Serve Scrambled Eggs with Spinach and Feta

You might be thinking, “who doesn’t know how to serve scrambled eggs??” Well, in addition to serving scrambled eggs on a plate with toast, like in the photos in this post, there are actually some other fun things that you can do with these eggs once they’re made. My favorite? Make them into a quesadilla! Pile the scrambled eggs with spinach and feta onto half of a tortilla, top with a little more shredded mozzarella, fold it closed, then toast it in a skillet. BOOM. So delish.

You can also stuff the scrambled eggs into a breakfast wrap with some bacon, or into a pita for a really easy, handheld, on-the-go breakfast. Or how about a bagelwich? Yes please! And lastly, you can use these scrambled eggs as a topper for a breakfast bowl meal. 

What Else Can I Add?

Spinach and feta is really just a starting point. I like to add whatever vegetables I have laying around in the fridge to my scrambled eggs. Diced bell pepper is awesome, as are tomatoes. Got leftover green onions? Slice ’em up and toss them in there! Have half of a leftover avocado? Use it to top your eggs. The sky really is the limit here.

Green Eggs and Ham

Here’s your chance to fulfill your childhood Dr. Seuss dreams, friends. The juices from the fresh spinach do turn the eggs a little green, especially if they sit on your plate for a little while before you get a chance to eat. But I absolutely love the idea of adding ham to these scrambled eggs to make it a true “green eggs and ham” breakfast. How fun! I would dice the ham and sauté it in the skillet first, then add the spinach and continue on as directed below.

Side view of a plate with scrambled eggs with spinach and feta, toast, and oranges

 
A plate full of scrambled eggs with spinach and feta, toast, and orange slices

Scrambled Eggs with Spinach and Feta

These tasty scrambled eggs with spinach and feta are fast and easy enough to prepare on a weekday, and are perfect for using up spinach!
Total Cost $2.31 recipe / $1.16 serving
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2
Calories 250.75kcal
Author Beth - Budget Bytes

Ingredients

  • 4 oz. fresh spinach $0.65
  • 4 large eggs $0.92
  • 1 Tbsp butter $0.13
  • 1 oz. feta $0.55
  • 1 pinch crushed red pepper $0.02
  • 1 pinch freshly cracked black pepper $0.02
  • 1 pinch salt $0.02

Instructions

  • Roughly chop the spinach into smaller pieces (about 1-inch pieces). This step is optional and can be skipped to make breakfast faster, but I prefer the smaller pieces that don't get stringy like whole spinach leaves can tend to be.
  • Crack the eggs into a large bowl, add a pinch of salt, and whisk (I prefer ribbons of white and yellow, but you can whisk until even if preferred).
  • Add the butter to a large skillet and melt over medium heat. Add the chopped spinach and sauté until the spinach has softened (2-3 minutes)
  • Push the sautéed spinach to the outside edges of the skillet and pour the eggs into the center. Gently fold the eggs as the bottom layer solidifies, until the eggs are about 75% solid. Fold the eggs into the sautéed spinach, then turn off the heat. The residual heat in the pan will finish cooking the eggs without overcooking or drying them out.
  • Top the eggs with the crumbled feta, a little freshly cracked pepper, and a pinch of crushed red pepper, then serve.

Nutrition

Serving: 1serving | Calories: 250.75kcal | Carbohydrates: 3.6g | Protein: 16.2g | Fat: 19g | Sodium: 589.3mg | Fiber: 1.3g

Scrambled eggs with spinach and feta on a plate with toast, half piled onto a slice of toast

How to Make Scrambled Eggs with Spinach and Feta – Step by Step Photos

Chopped spinach on a cutting board

Chop about 4 oz. of spinach into smaller pieces (about 1-inch pieces). The amount of spinach in this recipe is VERY flexible. So use less if you have less, just use up what you’ve got! You can also skip chopping if you’re in a hurry, but I like to chop because whole leaves can be a little stringy sometimes.

Whisked eggs

Crack four large eggs into a bowl, add a pinch of salt, and whisk to your liking. I like to have some ribbons of white and yellow in my scrambled eggs, but you can whisk more if you like a more even color.

Spinach being added to a skillet with melted butter

Melt 1 Tbsp butter in a large skillet over medium heat, then add the chopped spinach. Sauté the spinach until it has wilted (2-3 minutes).

Whisked eggs being poured into the skillet with spinach

Push the sautéed spinach out to the outer edges of the skillet, then pour the whisked eggs in the center. Gently fold the eggs as the bottom layer solidifies, until the eggs are about 75% solid.

Eggs folded with spinach in the skillet

Fold the spinach into the eggs, then turn the heat off. The residual heat in the skillet will finish cooking the eggs without overcooking them or drying them out.

Finished eggs with feta and pepper

Finish off the eggs with 1 oz. crumbled feta, some freshly cracked black pepper, and a pinch of crushed red pepper.

A plate full of scrambled eggs with spinach and feta, toast, and orange slices

Enjoy!!

The post Scrambled Eggs with Spinach and Feta appeared first on Budget Bytes.

Incredible Jalapeno Pizza

This incredible jalapeno pizza is the best way to enjoy this mighty pepper on a cheesy pie! It’s full of savory, spicy flavor. Every time we make a new pizza recipe…it’s our new favorite. Apologies if we sound like a broken record around here. But you absolutely must try this Jalapeño Pizza! This is destined to be a hit if you love the bright zingy flavor of this mighty pepper. Instead of a tomato sauce or even a white sauce, this pizza has a base of tangy salsa verde! Pair the heat of the jalapeno with savory zucchini, bright sweet corn, and gooey cheese, and it’s a uniquely delicious pie that you’ll fall head over heels for. Let’s make one! How to make a jalapeno pizza You could call this jalapeno pizza a green pizza…because it’s topped with bright green salsa verde! Forget the typical tomato-based pizza sauce here, or even a white sauce. The bright flavor of the salsa is the perfect pairing for the spicy jalapeno. Here are the basic steps to make it (or go right to the recipe): Make the pizza dough. See below. Or, you can also do a “cheater” pizza by using this as a […]

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

This incredible jalapeno pizza is the best way to enjoy this mighty pepper on a cheesy pie! It’s full of savory, spicy flavor.

Jalapeno pizza

Every time we make a new pizza recipe…it’s our new favorite. Apologies if we sound like a broken record around here. But you absolutely must try this Jalapeño Pizza! This is destined to be a hit if you love the bright zingy flavor of this mighty pepper. Instead of a tomato sauce or even a white sauce, this pizza has a base of tangy salsa verde! Pair the heat of the jalapeno with savory zucchini, bright sweet corn, and gooey cheese, and it’s a uniquely delicious pie that you’ll fall head over heels for. Let’s make one!

How to make a jalapeno pizza

You could call this jalapeno pizza a green pizza…because it’s topped with bright green salsa verde! Forget the typical tomato-based pizza sauce here, or even a white sauce. The bright flavor of the salsa is the perfect pairing for the spicy jalapeno. Here are the basic steps to make it (or go right to the recipe):

  • Make the pizza dough. See below. Or, you can also do a “cheater” pizza by using this as a topping for Naan Pizza or Flatbread Pizza!
  • Saute the zucchini. All you need is 1/2 cup sliced zucchini. Saute it up in a small skillet: it takes just 5 minutes because of the small quantity.
  • Slice the jalapeno pepper. Make sure to protect your hands from the spicy juices! Wash your hands thoroughly after cutting.
  • Slice the corn off of the cob. Here’s our secret method for how to cut corn without spraying it all over your kitchen.
  • Top that pie and bake! Load everything on with mozzarella and feta cheese and bake for 5 minutes until the cheese is golden.
Jalapeno pizza

Pizza dough options!

Easily the hardest part of a homemade pizza is the pizza dough. But then again, easily the best part of a homemade pizza is homemade pizza dough! We highly recommend making our master recipe, below. But, there’s not always time for pizza dough. Below are a few shortcuts too!

  • Pizza dough: master recipe! This Best Pizza Dough has the absolute perfect flavor and texture. Stretching the dough takes a bit of practice, but it’s not hard. Head to How to Stretch Pizza Dough.
  • Thin crust. Try this Thin Crust Pizza Doug! It’s easy to roll out into a thinner, crispier crust.
  • Pan pizza. Another option: make this as a pan pizza in a cast iron skillet! It takes a little longer, but it’s an easier method.
  • Naan or flatbread pizza.  Here’s the quickest and easiest option! Try our Naan Pizza or Flatbread Pizza using purchased flatbread.

Use a pizza stone if you can!

This jalapeno pizza tastes amazing when you bake it on a pizza stone. It’s especially helpful for our basic and thin crust options, above. Here’s why:

  • Pizza stone: A pizza stone is what makes Italian pizza crust crispy on the outside and soft on the inside. Here’s the best pizza stone we’ve found, plus care tips.
  • Pizza peel: Use a pizza peel to transfer the pizza onto the hot pizza stone in the oven. We recommend this Standard pizza peel or this Conveyor pizza peel.
Jalapeño peppers

More topping ideas for jalapeno pizza

Of course, you can use lots of different vegetables on your jalapeno pizza! Here are a few ideas of other flavors that would pair well:

  • White sauce: Try the ricotta cheese sauce from this white pizza instead of salsa verde.
  • Hot sauce: Want to blow your face off? Drizzle with Cholula.
  • Bacon and cream cheese: Turn it into a jalapeno popper pizza by spreading the crust with cream cheese and topping with bacon.
  • Bell peppers: Add more peppers, like the sauteed bell peppers from this healthy pizza.
  • Mushrooms: Try the mushroom sausage from this pan pizza.
  • Refried beans: Put jalapeno on a taco pizza instead.

How hot is a jalapeno pepper?

The jalapeno pepper is a medium spicy pepper. We’re assuming if you’re making this jalapeno pizza, you can handle the heat! The heat rating is 2,500 to 8,000 Scoville heat units (SHU). Here’s where it stacks up against other types of peppers:

  • Green pepper: No spice
  • Anaheim pepper: Very mild
  • Poblano peppers: Mild
  • Jalapeno peppers: Medium hot
  • Serrano peppers: Hot
  • Cayenne: Very hot
  • Habanero: Extremely hot
  • Ghost pepper: Outrageously hot
Jalapeno pizza

More jalapeno recipes

Love jalapeno peppers? Us too. There’s something about the flavor that’s not just spicy: it’s fresh and bright, too! Here are some of our favorite jalapeno recipes to try:

  • Pickled Jalapeños Add big flavor to your meals with these easy homemade pickled jalapeños! With only 10 minutes hands on time, they add a tangy kick to tacos and chili.
  • Jalapeño Margarita Heat up your cocktail repertoire with this spicy margarita! Crisp and tart, it’s got just the right kick.
  • The BEST Salsa This fresh salsa features ripe and juicy tomatoes, cilantro, jalapeño, and lots of lime.
  • Simple Guacamole The best simple guacamole with the perfect flavor! You’ll hear a chorus of “Wow’s” every time you serve it.

This jalapeno pizza recipe is…

Vegetarian.

Print
Jalapeno pizza

Incredible Jalapeno Pizza


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

  • Author: Sonja Overhiser
  • Prep Time: 1 hour
  • Cook Time: 5 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 slices
  • Diet: Vegetarian

Description

This incredible jalapeno pizza is the best way to enjoy this mighty pepper on a cheesy pie! It’s full of savory, spicy flavor.


Ingredients

  • 1 ball Best Pizza Dough (or Thin Crust Dough)
  • Olive oil
  • 1/2 cup sliced zucchini (about 1/3 small zucchini)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon dried oregano
  • 1 jalapeño pepper
  • 1/2 corn cob or 1/3 cup corn kernels
  • 1 handful sliced red onion
  • 1/2 cup salsa verde
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup feta cheese or queso fresco crumbles
  • 1 handful fresh cilantro

Instructions

  1. Make the pizza dough: Follow the Best Pizza Dough or Thin Crust Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
  2. Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).
  3. Saute the zucchini: Drizzle a bit of olive oil into a small skillet. Add the sliced zucchini, kosher salt, and dried oregano and saute until tender, stirring often, about 5 minutes.
  4. Prepare the other toppings: Thinly slice the jalapeño pepper. Cut the corn off of the cob. Mince the red onion.
  5. Bake the pizza: When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.
  6. Spread the salsa verde onto the dough in a thin layer with the back of a spoon. Top with the mozzarella cheese, zucchini, jalapeno, and red onion. Sprinkle with the feta cheese.
  7. Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven). Slice into pieces and serve immediately.

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

Keywords: Jalapeno Pizza

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

Honeycrisp Quinoa Salad with Kale and Pistachios.

Nothing beats this honeycrisp quinoa salad on a Monday. And it’s no secret that I love a good september salad!  Because kale, honeycrisps, and anything else I can grab to celebrate the seasons – the end of summer and start of fall –  are perfect together in one big bowl.  Years ago I made this […]

The post Honeycrisp Quinoa Salad with Kale and Pistachios. appeared first on How Sweet Eats.

Nothing beats this honeycrisp quinoa salad on a Monday.

honeycrisp quinoa salad with kale and pistachios

And it’s no secret that I love a good september salad! 

kale with quinoa and pistachios

Because kale, honeycrisps, and anything else I can grab to celebrate the seasons – the end of summer and start of fall –  are perfect together in one big bowl. 

chopped apples and feta

Years ago I made this harvest honey crisp salad. The cinnamon shallot vinaigrette is the star of the show in this one! And, the double nuts. 

Then, I made a september kale salad, with figs and apples and pancetta and goat cheese. All sounds incredible right? That’s topped off with a maple cider vinaigrette and it deeeelish.

See? I’m just a little into september salads…

honeycrisp quinoa salad with kale and pistachios

For today’s salad, I’m keeping the kale and honeycrisps, but adding in some quinoa for satiety, some feta cubes, pistachios for savory, buttery crunch and dried tart cherries. 

Oh my word. This is heaven. It has EVERYTHING.

And then! It’s all drizzled with an apple cider vinaigrette. If you love a salty+sweet combo, you will adore this. It’s amazing. 

Give me all the apple cider things!

apple cider dressing

The base is tuscan kale, which is my absolute favorite for salads. You can use curly green too, of course. When the kale is massaged (yes, it’s massaged!) with the dressing, it becomes tender and chewy, in a really good way. 

Then we have the crunch from the nuts. The big juicy chunks of apple. The feta cubes which are tangy and cheesy and lovely. Then sweet chewiness from the cherries.

honeycrisp quinoa salad with kale and pistachios

A salad like this is the perfect way to transition from summer to fall. It’s refreshing enough to hit the spot on warm late summer nights, but adds enough flavor to get you excited for autumn produce. 

Let it be dinner tonight!

honeycrisp quinoa salad with kale and pistachios

Honeycrisp Quinoa Salad with Kale and Pistachios

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Honeycrisp Quinoa Salad with Kale and Pistachios

This honeycrisp quinoa salad is made with kale, feta, pistachios, dried cherries and an incredible apple cider vinaigrette.
Course Salad
Cuisine American
Prep Time 30 minutes
Total Time 30 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • ½ cup cooked quinoa
  • 1 large bunch lacinato kale, leaves removed from stems (you want 4 to 6 cups)
  • 2 honey crisp apples cubed
  • 6 ounces feta cheese cubed
  • cup dried tart cherries
  • ¼ cup chopped roasted pistachios

apple cider vinaigrette

  • cup apple cider
  • 1 tablespoon freshly squeezed lemon juice
  • 1 garlic clove, finely minced or pressed
  • pinch of salt and pepper
  • pinch of freshly ground nutmeg
  • 1/2 cup extra virgin olive oil

Instructions

  • This is a great dish to use up leftover quinoa, but if you don’t have it made, start with that! Make a batch of quinoa first and while it cooks (it will take about 15 minutes), chop your other ingredients.
  • Chop the kale and place it in a bowl. Drizzle it with about 2 tablespoons of the apple cider vinaigrette and massage the kale with your hands for 1 to 2 minutes. Let it sit for at least 5 minutes.
  • If you are using just-cooked quinoa (so it's warm), you can put it over the kale to wilt it a bit. If it's cold or room temp, that is fine too. Once the kale has rested, add in the quinoa, apples, feta, pistachios and cherries. Toss well and drizzle on more of the dressing. Serve!
  • This salad stays surprisingly well overnight - the apples may slightly brown a bit, but if you seal it in a container, the leftovers are great.

apple cider vinaigrette

  • Whisk together the apple cider, lemon juice, garlic, salt, pepper and nutmeg. Whisk constantly while streaming in the olive oil. This dressing stays great sealed in the fridge for a few days.

honeycrisp quinoa salad with kale and pistachios

Bite of perfection, right there!

The post Honeycrisp Quinoa Salad with Kale and Pistachios. appeared first on How Sweet Eats.

Mediterranean White Bean Salad

You can never have enough easy side dish recipes, am I right?? I like to keep my side dishes simple so they don’t steal the show from my main dish, and they don’t add a lot of extra work to the overall preparation of the meal. Simple salads like this Mediterranean White Bean Salad only […]

The post Mediterranean White Bean Salad appeared first on Budget Bytes.

You can never have enough easy side dish recipes, am I right?? I like to keep my side dishes simple so they don’t steal the show from my main dish, and they don’t add a lot of extra work to the overall preparation of the meal. Simple salads like this Mediterranean White Bean Salad only take minutes to prepare, they bring flavor, color, and texture to your plate, and they hold up really well as leftovers (hello, tomorrow’s lunch). Bookmark this one, because I know you’ll use this recipe a lot!

Originally posted 2-19-2010, updated 8-22-2020.

A big bowl full of Mediterranean White Bean Salad with tomatoes and parsley on the side

This Mediterranean style bean salad was inspired by one of my all-time favorite salads, tabbouleh, but it uses white beans instead of bulgar. It has all that tangy lemon-garlic flavor that I love about tabbouleh, but without needing to spend time cooking and cooling bulgur.

What Kind of Beans Can I Use?

I used large butter beans for this recipe, but if you don’t have butter beans available try cannellini beans or chickpeas. I would avoid softer beans that tend to mash easily, like navy beans or great northern beans. Cannellini beans and chickpeas are large enough and firm enough to hold up to the stirring of this salad.

What to Serve with Mediterranean White Bean Salad

The flavors in this white bean salad (lemon and garlic) are so versatile that it makes a great side dish for a wide variety of mains. Try it with Garlic Butter Baked Cod, Baked Pizza Chicken, Greek Turkey Burgers, Creamy Spinach Artichoke Chicken, Oven Baked Fish with Tomatoes, or Chicken Piccata. Or, this could be one part of a vegetarian spread with some homemade hummus, pita, and falafel

How Long Does This Salad Stay Good?

This is another great example of a “refrigerator salad” or a salad that holds up really well in the refrigerator. This salad will stay enjoyable when stored in the refrigerator for a good four days or so. The flavors will blend and the beans will marinate in the dressing as it refrigerates, making it even better the next day! Make sure to give it a stir just before serving to redistribute the flavors.

Front view of a bow full of mediterranean white bean salad

 
Overhead view of a bowl full of Mediterranean White Bean Salad with parsley, tomatoes, and garlic on the side

Mediterranean White Bean Salad

This Mediterranean White Bean Salad is a fast, easy, and fresh side dish that pairs nicely with any grilled or roasted meat.
Total Cost $4.87 recipe / $1.22 serving
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 4 1 cup each
Calories 843.2kcal
Author Beth - Budget Bytes

Ingredients

  • 2 Tbsp olive oil $0.24
  • 2 Tbsp lemon juice $0.06
  • 2 cloves garlic, minced $0.16
  • 1/4 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 2 15oz. cans butter beans* $1.38
  • ½ bunch fresh parsley $0.40
  • 1 pint grape tomatoes $1.49
  • 2 oz. feta cheese $1.10

Instructions

  • Prepare the dressing first. In a small bowl, combine the olive oil, lemon juice, minced garlic, salt, and pepper. Set the dressing aside.
  • Rinse and drain the canned beans. Allow them to drain while you prepare the rest of the ingredients.
  • Finely chop about 1 cup of fresh parsley (about ½ bunch). Cut the grape tomatoes in half.
  • Add the drained beans, chopped parsley, tomatoes, and 2 oz. feta cheese to a bowl. Pour the prepared dressing over top, then stir to combine. Serve immediately or refrigerate up to four days.

Notes

*You can use cannellini beans or chickpeas in place of butter beans.

Nutrition

Serving: 1cup | Calories: 843.2kcal | Carbohydrates: 90.3g | Protein: 33.9g | Fat: 36.3g | Sodium: 2209.6mg | Fiber: 29.1g

How to Make Mediterranean White Bean Salad – Step by Step Photos

lemon garlic dressing in a small bowl

Make the dressing first. Combine 2 Tbsp olive oil, 2 Tbsp lemon juice, 2 cloves garlic (minced), ¼ tsp salt, and ¼ tsp freshly cracked pepper in a small bowl. Set the dressing aside.

Rinsed white beans in a colander

Rinse and drain two 15oz. cans of butter beans (or cannellini or chickpeas). Let them drain well.

Chopped parsley on a cutting board

Finely chop about one cup of fresh parsley (about ½ bunch). Slice one pint grape tomatoes in half.

Combine salad ingredients in a bowl

Add the beans, tomatoes, chopped parsley, 2 oz. crumbled feta, and the prepared dressing in a bowl.

Stirred salad in a bowl with two forks

Toss the ingredients to combine and serve!

Overhead view of a bowl full of Mediterranean White Bean Salad with parsley, tomatoes, and garlic on the side

The post Mediterranean White Bean Salad appeared first on Budget Bytes.

Summer Squash & Basil Farro Salad with Lemon Vinaigrette.

Late summer zucchini farro salad coming in hot! I never want summer squash season to end. There, I said it. We are living for zucchini and summer squash over here and just enjoying it so much. Sure, in approximately thirty days I will be losing my mind over fall and winter squash, but that’s neither […]

The post Summer Squash & Basil Farro Salad with Lemon Vinaigrette. appeared first on How Sweet Eats.

Late summer zucchini farro salad coming in hot!

summer squash basil farro salad

I never want summer squash season to end. There, I said it.

We are living for zucchini and summer squash over here and just enjoying it so much. Sure, in approximately thirty days I will be losing my mind over fall and winter squash, but that’s neither here nor there.

For now, why not make one of my all-time favorite salads with zucchini?

summer squash and zucchini in a skillet

This bowl is super satisfying and a great summer meal to make when you want a make-ahead dish or just a filling weeknight dinner. There is so much flavor and texture, which I think we all know by now is a requirement for me. 

I made this, inspired by my slow roasted tomato farro salad, because it’s such a versatile dish. It works well as a main dish, as a side dish or even a potluck or BBQ dish. It’s delicious hot or cold. It’s customizable when it comes to herbs and dressing and even cheese. Leftovers are amazing!

There are just so many options.

tossing summer squash basil farro salad

And when I hinted on instagram that I may try a version of this dish with zucchini, you guys were allllll about it. Because grain bowls are the best.

Plus, it’s a great way to sneak in some vegetables. I find that I eat more veggies if they are tossed in a grain salad with delicious dressings and nuts. And obviously, cheese.

Could never live without cheese. Ever ever.

summer squash basil farro salad with lemon vinaigrette

I used the method from my melted zucchini baked ziti here – where the zucchini and summer squash almost become caramelized in a pan. They are soft and wonderful. But you could also grill zucchini or even roast it. 

And! You can use another grain, like quinoa or rice too. For the dressing?! Well it’s one of my go-to recipes as well. OF COURSE.

It’s lemony and tart and complements all the flavors. We have crunch and buttery flavor from the pine nuts. Creamy, tanginess from the feta. A bit of chew from the farro.

Really it is SUCH a lovely salad.

summer squash basil farro salad

Zucchini Farro Salad

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Summer Squash Basil Farro Salad with Lemon Vinaigrette

This zucchini farro salad is so summery and delicious. Caramelized summer squash, basil, feta, toasted pine nuts - it's loaded with flavor!
Course Main Course
Cuisine American
Cook Time 1 hour
Total Time 1 hour
Servings 4 people
Author How Sweet Eats

Ingredients

  • 2 medium zucchini squash, thinly sliced
  • 2 medium summer squash, thinly sliced
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon freshly cracked pepper
  • 3 garlic cloves, minced
  • 1 ½ cups cooked farro
  • ½ cup crumbled feta cheese
  • ½ cup pine nuts
  • ¼ cup chopped fresh basil

lemon vinaigrette

  • 3 tablespoons lemon juice
  • 2 tablespoons champagne vinegar
  • 1 1/2 tablespoons honey
  • 2 garlic cloves, finely minced or pressed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup extra virgin olive oil

Instructions

  • Heat a large skillet over medium-low heat and add the olive oil. Stir in the zucchini and squash with a big pinch of salt and pepper and stir. Cook, stirring often, until the zucchini get melty and slightly caramelized, about 20 to 25 minutes.
  • While the zucchini cooks, you can prepare the farro and toast the pine nuts. As a note, this is a great salad to use leftover farro, rice or quinoa! You can make the farro ahead of time.
  • To toast the pine nuts, heat the nuts in a skillet over medium-low heat. Toss the nuts and shake the pan a few times until they are golden and fragrant, about 5 minutes. Don’t take your eyes off them!
  • Once the zucchini are melty and slightly caramelized, stir in the garlic and cook for a few minutes.
  • To make the salad, combine the farro with the squash in a large bowl. If taking this to a party, I would combine it all cold and serve it cold. Toss in the feta cheese, pine nuts and fresh basil. Add about ¼ cup of the dressing, tossing well. Taste and season with salt and pepper as needed. If needed, you can add more dressing, or serve the salad as is with the dressing on the side so people can use it themselves.
  • This stores great in the fridge for a few days!

lemon vinaigrette

  • In a bowl, whisk together the vinegar, lemon juice, honey, garlic, salt and pepper. Continue to whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed container for a week or so, so feel free to make a double batch if desired!

summer squash basil farro salad

I adore you.

The post Summer Squash & Basil Farro Salad with Lemon Vinaigrette. appeared first on How Sweet Eats.

Fresh Black Bean Burrito Bowl

Let me introduce you to one of the best meals I’ve had all season! These fresh black bean burrito bowls are made from scratch with simple, wholesome…

The post Fresh Black Bean Burrito Bowl appeared first on Cookie and Kate.

best burrito bowl recipe

Let me introduce you to one of the best meals I’ve had all season! These fresh black bean burrito bowls are made from scratch with simple, wholesome ingredients. While the components initially take some time to prepare, they make great leftovers to enjoy all week long. These bowls pack well for lunch, too.

In fact, these burrito bowls represent how I eat at home. I like to make a few components that play nicely together, and mix and match them all week. That way, I don’t get bored, and I don’t have to start from zero with every meal.

ingredients (rice, lime, cilantro, red onion)

“Tell me more, Kate,” you say. Ok, so maybe you first enjoy these burrito bowls exactly as shown here. You could change up your next bowl by adding some avocado and a fried egg.

Or, you could make a simple quesadilla, top it with pickled onion and cilantro pesto, and serve it with a side of black beans and rice. Another option? Turn these components into black bean tacos (or a burrito). Maybe you have some extra rice, so you warm it up and toss it into your green salad for lunch.

Continue to the recipe...

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Simple Corn Salad

This easy corn salad is fresh and full of tangy flavor, with bursts of bright tomato and basil! The classic summer salad for BBQs and picnics. It’s not summer until you’ve made corn salad! This one is all about fresh flavor: sweet bursts of corn, juicy tomatoes, and herbaceous basil pair with a tangy, light vinaigrette. If you’re like us…you won’t be able to stop eating it! Top with feta cheese crumbles if you like, or keep it as a plant based salad: it’s just as good either way. Alex and I made this for a BBQ and while the grilled main dish was good, everyone kept talking about the corn salad. Here’s all about how to make it…including a tip on how to cut corn off the cob: without the mess! Make it grilled! Try our Grilled Corn Salad. Ingredients in corn salad This healthy corn salad hits just the right sweet spot: a minimal number of simple ingredients that combine into big flavor. Here’s what you need to make this summer salad: Corn on the cob: Make sure it’s ripe and in season! Cherry tomatoes Red onion Fresh basil Apple cider vinegar Olive oil Garlic powder and chili […]

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

This easy corn salad is fresh and full of tangy flavor, with bursts of bright tomato and basil! The classic summer salad for BBQs and picnics.

Corn salad

It’s not summer until you’ve made corn salad! This one is all about fresh flavor: sweet bursts of corn, juicy tomatoes, and herbaceous basil pair with a tangy, light vinaigrette. If you’re like us…you won’t be able to stop eating it! Top with feta cheese crumbles if you like, or keep it as a plant based salad: it’s just as good either way. Alex and I made this for a BBQ and while the grilled main dish was good, everyone kept talking about the corn salad. Here’s all about how to make it…including a tip on how to cut corn off the cob: without the mess!

Make it grilled! Try our Grilled Corn Salad.

Ingredients in corn salad

This healthy corn salad hits just the right sweet spot: a minimal number of simple ingredients that combine into big flavor. Here’s what you need to make this summer salad:

  • Corn on the cob: Make sure it’s ripe and in season!
  • Cherry tomatoes
  • Red onion
  • Fresh basil
  • Apple cider vinegar
  • Olive oil
  • Garlic powder and chili powder
  • Salt and pepper

If you love the salty savoriness of feta cheese crumbles, absolutely add them here! But it’s not lacking in flavor, so we like making it without it. It’s a vegan salad that’s bursting with summer flavor.

Grilled corn salad
Try Grilled Corn Salad for a smoky variation!

Variation: make it grilled!

Here’s a way to step up this corn salad: make it grilled! The grilled corn kernels add a smoky flavor to the salad that makes it even more irresistible. I could not help shouting out my love for the grilled version of this salad! You can make the grilled version two ways:

  • Make the recipe below with grilled corn. Go to our Perfect Grilled Corn recipe to find out how to do it!
  • Go to our Grilled Corn Salad. This variation uses a creamy dressing with Mexican flavors inspired by elote. It’s incredibly tasty!
Corn salad

How to cut corn off the cob…without the mess!

Here’s our best trick on how to cut corn off the cob! If you’ve cut corn off the corn on a cutting board, you’ll appreciate the memory of yellow kernels sprayed all over your kitchen. (Right?) Here’s a way to cut corn off the cob and reduce the mess:

  • Use a rimmed baking sheet or baking dish. The sides of the dish will keep the corn kernels contained inside!
  • Hold the corn vertically, then use a sharp chef’s knife to slice downward. The kernels end up right on the sheet. Use your fingers to break apart corn that sticks together.
How to cut corn off the cob

Best classic summer salads

This corn salad is part of our arsenal of classic summer salads! We have to make each of these at least once to feel like it’s truly the season. These are perfect side dishes for a grilled dinner, or to take to BBQs or picnics. Make them all:

  1. Creamy Cucumber Salad The perfect cool and crunchy side dish for summer! For a vegan or plant based version, make Cucumber Salad with Vinegar.
  2. Easy Bean Salad Every summer needs a bean salad! This one is simple to make with a short ingredient list.
  3. Watermelon Salad This refreshing salad pairs watermelon with cucumber, mint and feta cheese.
  4. Creamy Potato Salad (No Mayo) Of course, you can’t go wrong with potato salad. This one’s our favorite classic creamy version. For plant based or vegan versions, try French Potato Salad or Dill Potato Salad.
  5. Antipasto Salad Full of big flavors of Italian antipasti: olives, artichokes, and fresh mozzarella! For a vegan version, try Italian Vegan Pasta Salad.
  6. Greek Orzo Salad A crowd favorite and full of Greek flavors, bursting with fresh dill and mint, feta cheese, and tangy lemon.
Corn salad

This corn salad recipe is…

Vegetarian, vegan, plant-based, gluten-free, and dairy free.

Print
Corn salad

Simple Corn Salad


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

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 6
  • Diet: Vegan

Description

This easy corn salad is fresh and full of tangy flavor, with bursts of bright tomato and basil! The classic summer salad for BBQs and picnics. You can also make it grilled! Go to Grilled Corn Salad.


Ingredients

  • 6 cobs corn (about 5 cups kernels)
  • 1/2 pint (1 cup) cherry tomatoes
  • 1/2 cup diced red onion
  • 1/3 cup roughly chopped fresh basil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • Fresh ground black pepper
  • Feta cheese crumbles, for garnish (optional)

Instructions

  1. Bring a large pot of water to a boil. (This takes about 15 to 20 minutes, so plan accordingly.) Shuck the corn, removing the silk.
  2. When the water is boiling, place the corn cobs in the pot. Boil covered for 4 minutes, until bright yellow. Run under cool water until cool enough to touch. (Alternate method: Roast the corn in the oven.)
  3. Find a large rimmed baking sheet or pan. Hold the corn vertically inside the pan, then use a chef’s knife to slice down and remove the corn from the cob (the sides of the sheet catch the kernels that fly when cutting, helping to reduce mess!).
  4. Meanwhile, dice the cherry tomatoes. Finely chop the red onion. Chop the basil.
  5. In a large bowl, mix together the vegetables with the apple cider vinegar, olive oil, garlic powder, chili powder, salt, and fresh ground black pepper to taste. If desired, top with feta cheese crumbles (optional; they’re not necessary for flavor!).  Stores refrigerated for up to 3 days.

  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American

Keywords: Corn salad, Easy corn salad, Fresh corn salad, Best corn salad

More corn recipes

There are so many tasty ways to enjoy summer’s bounty of corn! Here are all our favorite corn recipes:

  • Creamy Corn Chowder The best recipe for highlighting fresh sweet corn: it’s savory, salty, a little sweet—and seriously creamy. For a vegan variation, try Vegan Corn Chowder.
  • Roasted Corn on the Cob The easy way to cook corn! You don’t even have to remove the husk; just throw it right onto the oven grates.
  • Sheet Pan Shrimp Boil Want a shrimp boil recipe that’s easy enough for a weeknight? Bake it! This sheet pan shrimp boil in oven is simple to make and has serious flavor.
Corn salad

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

Grilled Vegetable Orzo with Smashed Feta Vinaigrette.

This grilled vegetable orzo will be your new summer BFF. It’s loaded with flavor. Everyone loves it. It should be dinner tonight! Okay, but seriously? This orzo has been on repeat for weeks now. IT IS SO GOOD. First, let’s talk about how versatile it is. You can basically throw whatever veggies you have and […]

The post Grilled Vegetable Orzo with Smashed Feta Vinaigrette. appeared first on How Sweet Eats.

This grilled vegetable orzo will be your new summer BFF.

grilled vegetable orzo with smashed feta vinaigrette

It’s loaded with flavor. Everyone loves it. It should be dinner tonight!

vegetables ready for the grill

Okay, but seriously? This orzo has been on repeat for weeks now. IT IS SO GOOD.

mushrooms with olive oil

First, let’s talk about how versatile it is. You can basically throw whatever veggies you have and love on the grill. There is no right or wrong here, as long as it’s vegetables you like. It’s a great way to do a clean-out-the-fridge meal and use up everything that’s about to spoil. 

orzo

The veggies that I always do for flavor purposes alone: mushrooms, bell peppers and broccoli.

Those are my faves!

However, as you can see in the photos, I add in many many more vegetables too. Cauliflower, zucchini and scallions here. I also like to throw in asparagus and/or green beans.

Everything ends up tasting incredible thanks to the charred, smoky flavor from the grill, but I also add a dash of balsamic vinegar to make the flavor pop.

grilled vegetables

When it comes to grilling, the way you grill the vegetables may vary. I love using this grilling basket and this grilling pan for almost all the vegetables. But if you have mushrooms that are thinly sliced, then I suggest grilling them in foil. They will get very crisp and this is where you can add that balsamic flavor. 

Of course, if you don’t have a grill, this works just as well with roasted vegetables too. Winning all around right here!

smashed feta vinaigrette

Now this vinaigrette. Oh my gosh. This might be my favorite dressing of the summer. I’m calling it now. My new signature!

You make a classic vinaigrette with red wine vinegar, some herbs, salt, pepper and garlic, them smash feta into that mixture while bring it together. Add your olive oil and boom! It’s perfect.

orzo with smashed feta vinaigrette

This reminds me a lot of a blue cheese vinaigrette I’ve been perfecting for a long time. The recipe will be in my next book! There’s just something about these soft cheeses that marinate in the dressing. Fantastic. 

grilled vegetable orzo with smashed feta vinaigrette

More great news:

You can make this ahead of time. Yes! The entire thing. Even this past weekend I made it almost a full 24 hours ahead of time and served it as a cold pasta salad. The flavors become more pronounced and everything marries together even more.

grilled vegetable orzo with smashed feta vinaigrette

So yes, that means you can serve this warm or cold. It’s totally your choice.

What I’ve been doing? If I want to make it for dinner, then we tend to eat it warm. I grilled the vegetables while making the orzo then toss it all together and serve. If you want to make it for a gathering with family or friends, I suggest taking it at room temp (so making it right before you leave) or serving it cold. All the ways are delicious. 

grilled vegetable orzo with smashed feta vinaigrette

If you do go the dinner route, you can serve this alone, serve it as the main dish with a greens salad or serve it as a side with some grilled chicken or salmon. Of course, you can also add chicken or beans or whatever else you’d like right into the salad. 

What I’m really saying is take this and make it your own. You’ll have wonderful leftovers. And double the dressing because you will freak over it! 

grilled vegetable orzo with smashed feta vinaigrette

Grilled Vegetable Orzo with Smashed Feta Vinaigrette

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Grilled Vegetable Orzo with Smashed Feta Vinaigrette

This grilled vegetable orzo is the perfect dish to serve warm or cold! Tossed with feta vinaigrette, the flavor is incredible!
Course Salad, Side Dish
Cuisine American
Author How Sweet Eats

Ingredients

  • 1 pound orzo pasta
  • 12 ounces shiitake mushrooms
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 2 bell peppers, chopped
  • 4 green onions
  • 1 medium zucchini squash, cut into rounds or spears
  • olive oil for drizzling
  • balsamic vinegar for drizzling
  • salt, pepper and garlic powder for sprinkling
  • crumbled feta for serving
  • fresh herbs, like dill and chives, for serving

smashed feta vinaigrette

  • 3 tablespoons red wine vinegar
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons fresh chopped dill
  • 2 tablespoons fresh chopped chives
  • 2 teaspoons honey
  • salt and pepper
  • cup crumbled feta cheese
  • ½ cup extra virgin olive oil

Instructions

  • Note: there is no wrong way to do the vegetables here! Cut them as you wish (at least large enough so they don’t fall through grates/grill pan), use the vegetables you wish - whatever you love most!
  • Preheat the grill to high. Make the dressing first and set it aside.
  • Bring a pot of salted water to a boil and cook the orzo according to the package directions - usually around 8 minutes for al dente. If the orzo is finished before everything else is, toss with a spoonful of olive oil so the pasta doesn’t stick together. Grill the vegetables while the water boils and orzo cooks.
  • I find that I need 2 grill baskets/trays here to do all the vegetables. You can of course put vegetables right on the grill too - especially things like large pieces of bell peppers, asparagus, zucchini rounds or spears, etc. Toss the vegetables with olive oil and sprinkle with salt and pepper. If desired, you can also toss with 1 to 2 tablespoons of balsamic vinegar.
  • If the mushrooms are sliced, I put them on a sheet of foil. (if they are whole, you can place them directly on the grill or grill plate.) Drizzle the mushrooms with olive oil and add 1 to 2 tablespoons of balsamic vinegar. You can add cracked black pepper and garlic powder too. Wait to salt until the mushrooms cook.
  • Place the vegetables on the grill. Cook for 10 to 15 minutes total, tossing and turning some of the vegetables every few minutes. The length of time will depend on how small you cut your vegetables, so keep an eye on them. I check every 5 minutes or so.
  • Once the vegetables are done, toss them in a large bowl with the orzo. Pout the feta vinaigrette on top and toss. You can add in extra feta, fresh dill or chives if you wish. Either serve immediately, or store in the fridge until you serve. You can make this 24 hours ahead of time. Leftovers are great!

smashed feta vinaigrette

  • In a bowl, whisk together the vinegar, lemon juice, honey, salt, pepper, herbs and feta. Use a spoon or whisk to smash some of the feta into the mixture. Whisk the olive oil into the dressing until combined. You can make this ahead of time and store it in the fridge. It will separate but whisking or shaking will bring it back together.

grilled vegetable orzo with smashed feta vinaigrette

Holy.flavor.

The post Grilled Vegetable Orzo with Smashed Feta Vinaigrette. appeared first on How Sweet Eats.