Best-Ever Eggplant Meatballs

This eggplant meatballs recipe is truly amazing! The purple veggie makes a surprisingly juicy texture and a delightful Italian style dinner. Ever tried making meatballs…with eggplant? We’d been hearing for years that eggplant makes great vegetarian meatballs, we just didn’t really believe it…until now. Try this amazing Eggplant Meatballs recipe! Garlic, herbs, breadcrumbs and Parmesan cheese make one insanely juicy and savory meatball. Roasted eggplant makes them moist and textured, vs dry or mushy like lots of vegetarian balls. Combine it with marinara sauce and it’s out of this world delicious. In fact, we took one bite and yelled “Wow!” (True story.) Ingredients for eggplant meatballs It’s a short ingredient list here! All you’ll need to make eggplant meatballs is the following: Eggplant: you’ll need 2 pounds; 3 medium or 2 large (it’s helpful to weigh out exactly at the store! Garlic Jarred sundried tomatoes Italian panko: Panko are large, fluffy breadcrumbs. You’ll need to locate the Italian version, which has added salt and herbs. See below for more! Grated Parmesan cheese: Make sure it’s the powdery stuff: not shredded, which looks like little sticks! Salt and pepper What’s Italian panko? Is there a substitute? Panko is a flaky bread […]

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

This eggplant meatballs recipe is truly amazing! The purple veggie makes a surprisingly juicy texture and a delightful Italian style dinner.

Eggplant meatballs

Ever tried making meatballs…with eggplant? We’d been hearing for years that eggplant makes great vegetarian meatballs, we just didn’t really believe it…until now. Try this amazing Eggplant Meatballs recipe! Garlic, herbs, breadcrumbs and Parmesan cheese make one insanely juicy and savory meatball. Roasted eggplant makes them moist and textured, vs dry or mushy like lots of vegetarian balls. Combine it with marinara sauce and it’s out of this world delicious. In fact, we took one bite and yelled “Wow!” (True story.)

Ingredients for eggplant meatballs

It’s a short ingredient list here! All you’ll need to make eggplant meatballs is the following:

  • Eggplant: you’ll need 2 pounds; 3 medium or 2 large (it’s helpful to weigh out exactly at the store!
  • Garlic
  • Jarred sundried tomatoes
  • Italian panko: Panko are large, fluffy breadcrumbs. You’ll need to locate the Italian version, which has added salt and herbs. See below for more!
  • Grated Parmesan cheese: Make sure it’s the powdery stuff: not shredded, which looks like little sticks!
  • Salt and pepper
Eggplant meatballs recipe

What’s Italian panko? Is there a substitute?

Panko is a flaky bread crumb mixture used in Japanese cooking for fried foods. It’s also made its way into international cooking because it’s the perfect breading and frying. Italian panko are made with seasonings and salt. Panko is available in most grocery stores and online. You can also find gluten-free panko or Italian panko online, to make this a gluten free recipe! If you can’t find Italian panko, here’s what to do:

  • Use regular panko and add salt and Italian seasonings. See the recipe below for quantities.
  • Look for coarse breadcrumbs instead, or make them! Some purchased breadcrumbs have very fine texture, which isn’t as ideal (but you can still use them). Italian breadcrumbs have the salt and herbs added, so they are a good substitute. If all you can find is plain, use the salt and herbs from the recipe below as well.
Eggplant meatballs

Roast the eggplant small diced, skin on (here’s why!)

The key to these eggplant meatballs is this. Roast the eggplant chopped very small, then mash it with a potato masher before forming the balls. Here’s why:

  • Roasting with the eggplant skin on makes the very best juicy, meaty texture that’s incredibly satisfying. You’ll have some chunks in the meatballs: but that’s good!
  • Using a food processor or blender or removing the eggplant skin makes a texture that’s gooey rather than meaty: not nearly as delicious. Speaking of…

A few tips on forming eggplant meatballs

These eggplant meatballs have lots of texture to the dough, which can make forming them a little different than say, falafel. Here are a few tips on the forming process:

  • Include the eggplant skin right into the the balls: try to evenly disperse them throughout each meatball.
  • You can also discard a few of the skin pieces if it’s hard to form the balls. But again, the skins and chewy parts are what you need for a meaty, interesting texture: so don’t worry that it’s not a smooth dough!
Eggplant meatballs recipe

You’ll need about 1 hour: or they’re great for make-ahead!

Keep in mind: in total, this eggplant meatballs recipe takes about 1 hour to make. We’re obsessed with fast and easy recipes around here, as you may know. But guess what: this recipe is so good, it’s absolutely worth the 1 hour prep time! Here’s what to know about planning and meal prep to make it fit into your lifestyle:

  • Eggplant meatballs save very well: you can refrigerate or freeze! If you can make them ahead, it makes dinner time a breeze! Store them refrigerated for up to 5 days or frozen for up to 3 months, stored in a single layer in a freezer safe container.
  • To reheat, simply warm them in a skillet with marinara. That’s it! So easy.
  • Or, make them on a weekend or when time allows. If you have the time, it’s a perfect recipe for a Saturday or Sunday dinner.

Make it a meal: main dish, pasta, and more!

Take one bite of these eggplant meatballs and you’ll be amazed by the amount of flavor going on with these babies. Don’t even think of them as a vegetarian meatball: they’re just DELICIOUS. Now, you don’t need to serve them with pasta: but you can. The only thing that’s required is the marinara sauce (use your favorite jar). Here are a few ways you can eat these eggplant meatballs:

How would you serve them? Let us know in the comments below!

Eggplant meatballs

This eggplant meatballs recipe is…

Vegetarian. For gluten-free, use gluten-free panko.

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Eggplant meatballs

Best-Ever Eggplant Meatballs


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

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 20 meatballs (4 servings)
  • Diet: Vegetarian

Description

This eggplant meatballs recipe is truly amazing! The purple veggie makes a surprisingly juicy texture and a delightful Italian style dinner.


Ingredients

  • 1/4 cup olive oil
  • 2 pounds eggplant (3 medium or 2 large, about 12 cups diced into 1/2-inch pieces)
  • 1/2 teaspoon kosher salt
  • 2 cloves garlic, minced
  • 1 tablespoon jarred sun-dried tomatoes, finely chopped
  • 1 1/4 cups Italian panko (use gluten free as needed)*
  • 1/2 cup grated Parmesan cheese (not shredded)
  • Freshly ground black pepper
  • For serving, 1 large jar marinara sauce, 8 to 12 ounces spaghetti or bucatini pasta or zucchini noodles

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Cut the eggplant into 1/2-inch chunks by slicing 1/2-inch rings and then cutting the rings into cubes. The size of dice is important for the final texture! (If you weren’t able to weigh the eggplant, measure out 12 cups 1/2-inch diced). 
  3. In a large bowl, quickly mix the eggplant with olive oil and kosher salt (the eggplant soaks up the oil in an instant, so mix as soon as you add it!). Pour the eggplant onto a baking sheet lined with parchment paper and spread it into an even layer.
  4. Roast for 25 minutes, then stir and roast 10 minutes more until browned and very tender. Remove and reduce the oven heat to 400 degrees Fahrenheit. 
  5. Add the warm eggplant to a bowl and mash it with a potato masher until chunky and mostly mashed. Stir in the minced garlic, finely chopped sundried tomatoes, Italian panko and grated Parmesan cheese. Taste and add any salt to taste (we added only 1 pinch; remember that the marinara sauce will also add flavor after baking).
  6. Use your hands to form the dough into 20 balls. You’ll include the eggplant skin right into the the balls: try to evenly disperse them throughout each meatball.  You can also discard a few of the skins if it’s hard to form the balls. But the skins and chewy parts are what you need for a meaty, interesting texture: so don’t worry that it’s not a smooth dough! See the photos above. 
  7. Place the meatballs on a parchment lined baking sheet. Bake 18 to 20 minutes until lightly browned on top and very browned on the bottom. Allow to cool for 5 minutes, or longer if desired (the balls will firm up). At this point, you can serve immediately, refrigerate for 1 week or freeze for up to 3 months (in a single layer in a freezer safe container). While the meatballs bake, you can boil the pasta or prep the zucchini noodles. 
  8. To serve, add the marinara sauce to a skillet and add the meatballs in a single layer. Heat for 1 to 2 minutes until warmed. Serve over the noodles, then top with grated Parmesan cheese (and chopped fresh basil, if desired). You can also serve as a vegetarian main dish with a few sides, like broccoli and couscous, rice or quinoa.

Notes

*We recommend Italian panko for the best results. If all you can find is regular panko, use 1 1/4 cups regular panko, mixed with 1/2 teaspoon kosher salt and 2 tablespoons Italian seasoning (or 1 tablespoon dried oregano and 1/2 tablespoon each dried basil and thyme). If you can’t find panko at all, you can substitute coarse breadcrumbs — the texture of store-bought is very fine, so chunkier homemade breadcrumbs are ideal (but you can use either). Italian breadcrumbs work in a pinch; adjust the salt to taste. If you eat gluten-free, you can find gluten-free panko online.

  • Category: Main dish
  • Method: Baked
  • Cuisine: Italian inspired

Keywords: Eggplant meatballs, eggplant meatballs recipe

More eggplant recipes

Eggplant is one unexpectedly delicious vegetable, when you cook it correctly! Here are some more eggplant recipes to try:

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

Pork Milanese with Lemon Parmesan Arugula.

Welcome to my new favorite dinner for 2021… pork milanese! I mean, technically it’s the only dinner I’ve shared in 2021 so far, but I promise, it will be a new favorite. I’m about to show you the best way to make pork chops! This crispy pork milanese is the juiciest pork I have ever […]

The post Pork Milanese with Lemon Parmesan Arugula. appeared first on How Sweet Eats.

Welcome to my new favorite dinner for 2021… pork milanese!

pork milanese with lemon arugula greens

I mean, technically it’s the only dinner I’ve shared in 2021 so far, but I promise, it will be a new favorite.

I’m about to show you the best way to make pork chops! This crispy pork milanese is the juiciest pork I have ever eaten – and we’ve all been freaking out over it! 

crispy pork in a skillet

My mom was the queen of pork chops when I was growing up. She made them once a week or every other – they were my favorite meal she made on weeknights. They were so tender and fall-apart delicious. It’s been tricky to try and master them! While this recipe isn’t anything like the one she made when I was growing up, it’s definitely delish and a great way to make wonderful pork chops for a weeknight meal.

I mean, we all get bored of chicken every now and then, right?! 

lemon arugula with parmesan

Now yes, I DO have a similar recipe that I use for chicken – my crispy parmesan chicken and arugula is easily one of the most made meals here on the site. It’s so easy, so delicious, so filling and light at the same time. I love making it when we may have had a bigger lunch or we’re just not starving for dinner. Everyone is always surprised at how flavorful it is. Love it.

crispy pork milanese in a skillet

The key to make this pork absolutely wonderful is to not overcook it. Not at all! I do it all in the skillet – not in the oven – and I highly, highly suggest you use a meat thermometer so you know when it is done! I find that it usually takes 3 to 4 minutes of pan-frying on both sides – and that’s all it needs. 

The outsides are crispy and wonderfully crunchy.

The insides are juicy and flavorful and tender. 

It’s such a good meal! 

crispy pork milanese

Much like the crispy parmesan chicken recipe I mentioned above, I like to serve this with some lemon arugula topped with parmesan. It’s such a simple salad but one that is refreshing, crisp and has a bit of a peppery bite from the arugula. It complements the pork so well too. 

pork milanese with lemon arugula

Of course my favorite part is that it comes together in about 30 minutes!

pork milanese with lemon arugula greens

It ridiculously flavorful and such a great meal to add to the new year rotation!

pork milanese with lemon arugula greens

Pork Milanese with Lemon Arugula

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Crispy Pork Milanese with Lemon Arugula

This is the best pork milanese - so tender, juicy and crispy crunchy! Serve it over lemon arugula with parmesan cheese for a lovely meal.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 4 boneless pork loin chops
  • kosher salt and pepper
  • 2 large eggs, lightly beaten
  • 1 cup seasoned panko bread crumbs
  • 1/3 cup freshly grated parmesan cheese
  • 3 to 4 tablespoons olive oil

lemon arugula

  • 6 to 8 cups arugula greens
  • pinch of salt
  • pinch of pepper
  • 1 to 2 lemons, juiced
  • 1 to 2 tablespoons olive oil
  • ¼ cup freshly shaved parmesan cheese

Instructions

  • Use a meat tenderizer to pound the pork chops until they are about ½ inch thick. You want them all even in thickness. Season the pork all over with salt and pepper.
  • Lightly beat the eggs in one bowl. In another bowl. Combined the bread crumbs and parmesan cheese.
  • Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Once hot, add the pork chops (you may need to do this in batches) and cook on each side for about 3 to 4 minutes, until golden brown and crispy and the internet temperature is 145 degrees F. Remove the pork and let it rest a few minutes before slicing.
  • Slice and serve over the lemon arugula!

lemon arugula

  • Place the arugula in a bowl and toss it well with salt and pepper. Squeeze on the juice of 1 lemon and drizzle on 1 tablespoons of olive oil and toss well. You can add more lemon juice/oil if you wish – go by your preference!
  • Add in the shaved parmesan and toss well. Serve immediately with the crispy pork.

pork milanese with lemon arugula greens

Ahh look at that crispy, crunchy topping!

The post Pork Milanese with Lemon Parmesan Arugula. appeared first on How Sweet Eats.

How to Make a Cheese Board

Confession: I brought a sad cheese plate to last year’s Friendsgiving, and it went ignored in the corner. It was an embarrassing moment for a cookbook author,…

The post How to Make a Cheese Board appeared first on Cookie and Kate.

cheese board recipe

Confession: I brought a sad cheese plate to last year’s Friendsgiving, and it went ignored in the corner. It was an embarrassing moment for a cookbook author, and I’ve been determined to improve my cheese board game ever since.

I walked into the party to find a gorgeous and elaborate cheese board nearly spanning the full length of the dinner table. My friend Jordan has a degree in sculpture, and she can sure put together a beautiful cheese board.

I took the opportunity to study her design. I can’t say that my efforts are quite to her level yet, but I’ve picked up a few tips and tricks to share with you today.

cheese and crackers

Building a beautiful cheese board feels like a fun art project. We’ll mix different flavors, colors, shapes and textures to build an enticing appetizer board. Give yourself some time to put it together, and you’ll enjoy the process all the more. The trick is to fill every little space on the board with nuts and fruit so it looks completely abundant.

A cheese board is the perfect excuse to break out your special serving items. If you don’t have a dedicated cheese board in your cabinets, though, don’t fret. For your base, you can use a nice wooden cutting board, a large serving platter, or even a tray or baking sheet covered with parchment paper. If you don’t have a set of cheese knives, offer butter knives, cocktail forks, cocktail picks or toothpicks.

Basically, anything goes, and no occasion is too minor for a cheese board. You just might have everything you need at home already. How about a cheese board with your French 75 this evening?

Continue to the recipe...

The post How to Make a Cheese Board appeared first on Cookie and Kate.

Shrimp Pizza (3 Cheese!)

This shrimp pizza recipe is full of big flavor, starring buttery shrimp and 3 cheeses! It’s garlicky, creamy, and a total crowd pleaser. We’ve made just about every pizza recipe, from classic Pizza Margherita to fusions style taco pizza. But here’s a new-to-us pizza that instantly jumped to the top of our list: this 3 Cheese Shrimp Pizza! Shrimp on a pizza isn’t what might first jump to mind. But let me tell you: it’s a must try! The garlicky, buttery shrimp against creamy ricotta cheese is one of the best pizza topping combinations we’ve had in a while. It’s so satisfying, you’ll be hooked. It’s like shrimp alfredo on a pizza crust instead of noodles…which is just as good as it sounds. How to make the best shrimp pizza (basic method) Shrimp on pizza isn’t usually our first choice. But after eating an incredible seafood pizza at one of our favorite pizza joints in town, we knew we had to try it! Our version isn’t much like theirs (so you’ll have to go try it!). But what it does have in common: juicy, buttery garlicky shrimp! Here’s what to do to make the best shrimp pizza recipe: Saute the […]

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

This shrimp pizza recipe is full of big flavor, starring buttery shrimp and 3 cheeses! It’s garlicky, creamy, and a total crowd pleaser.

Shrimp pizza

We’ve made just about every pizza recipe, from classic Pizza Margherita to fusions style taco pizza. But here’s a new-to-us pizza that instantly jumped to the top of our list: this 3 Cheese Shrimp Pizza! Shrimp on a pizza isn’t what might first jump to mind. But let me tell you: it’s a must try! The garlicky, buttery shrimp against creamy ricotta cheese is one of the best pizza topping combinations we’ve had in a while. It’s so satisfying, you’ll be hooked. It’s like shrimp alfredo on a pizza crust instead of noodles…which is just as good as it sounds.

How to make the best shrimp pizza (basic method)

Shrimp on pizza isn’t usually our first choice. But after eating an incredible seafood pizza at one of our favorite pizza joints in town, we knew we had to try it! Our version isn’t much like theirs (so you’ll have to go try it!). But what it does have in common: juicy, buttery garlicky shrimp! Here’s what to do to make the best shrimp pizza recipe:

  • Saute the shrimp with garlic and butter. Get that shrimp perfectly sauteed before you use it as a pizza topping! Use the instructions below or our sauteed shrimp recipe.
  • Spread seasoned ricotta on the dough. There’s no need to make an alfredo sauce: just spread lightly seasoned ricotta straight onto the dough.
  • Top with mozzarella and Parmesan and bake! All you need is 5 to 7 minutes in a super hot oven. It’s best if you have a pizza stone! Speaking of…
Saute pan with shrimp

Use a pizza stone if you can!

This shrimp pizza is best if you bake it on a pizza stone. Why? A pizza stone makes the absolute perfect crust texture! Here’s what to know:

  • 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.

Don’t have a pizza stone? That’s ok too! You can make your pizza right on a baking sheet.

Homemade pizza dough is best, or use these shortcuts!

In our professional opinion: it’s always worth it to make homemade pizza dough! The result is far, far better than what you can buy at the store. But of course: there’s not always time for that! We get it. Here are a few options for the dough for this shrimp pizza recipe:

  • Master pizza dough! This Best Pizza Dough has the absolute perfect flavor and texture. It is sublime. This one takes 15 minutes to make and 45 minutes to proof before baking.
  • Thin crust. Try this Thin Crust Pizza Dough! It’s easy to roll out into a thinner, crispier crust.
  • Pan pizza. Or, make it as a pan pizza in a cast iron skillet! This option takes a little longer but it’s easier to pull off.
  • Naan or flatbread pizza. Want to shortcut the process altogether? Try Naan Pizza or Flatbread Pizza.
  • Store-bought pizza dough. We do it in a pinch, too! Find a good quality brand (experiment to find your favorite).
Shrimp pizza

The shrimp to buy for shrimp pizza

There are lots of options at the store when it comes to shrimp! It doesn’t matter if you accidentally grab the wrong one for this recipe: pizza is very forgiving! But here are a few things to look for:

  • Find medium shrimp. Medium is nice for a pizza topping: it’s also labeled as 41 to 50 count. You could also use small shrimp.
  • Use peeled shrimp. Often we recommend tail on, but you don’t want that for pizza! If you buy the wrong kind, just remove the shell before cooking.
  • Fresh or frozen. Both are essentially the same freshness because most shrimp are immediately flash frozen. Just make sure to thaw the shrimp in advance.
  • Wild caught. Look for wild caught: it’s the most sustainable!
Shrimp pizza recipe

What to serve with shrimp pizza

This shrimp pizza recipe is a perfect meal: it’s gooey, garlicky, cheesy and very filling! We like pairing it with a green salad or other veggie side to amp the meal’s veggie quotient. Here are some ideas:

This shrimp pizza recipe is…

Pescatarian.

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Shrimp pizza

Shrimp Pizza (3 Cheese!)


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

Description

This shrimp pizza recipe is full of big flavor, starring buttery shrimp and 3 cheeses! It’s garlicky, creamy, and a total crowd pleaser.


Ingredients

  • 1 ball Best Pizza Dough (or Thin Crust Dough)
  • 1/2 pound medium shrimp, deveined and peeled
  • 1/4 teaspoon plus 1/8 teaspoon kosher salt, divided
  • 2 garlic cloves
  • 2 tablespoons butter
  • 1/2 cup whole milk ricotta cheese
  • Fresh ground black pepper
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup shredded Parmesan cheese
  • Chopped parsley for garnish

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 degrees Fahrenheit. (If you don’t have a pizza stone, you can make the pizza on a baking sheet.)
  3. Prepare the toppings: If frozen, thaw the shrimp in advance. Mince the garlic. Pat the shrimp dry. In a medium bowl, mix the shrimp with the minced garlic and 1/4 teaspoon kosher salt. In a medium skillet, heat the butter on medium high heat. Cook the shrimp for 1 to 2 minutes per side until opaque and cooked through, turning them with tongs. When done, transfer the shrimp to a bowl.
  4. In a small bowl, mix the ricotta with the 1/8 teaspoon kosher salt and fresh ground pepper.
  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 seasoned ricotta onto the dough then 1/4 cup of the mozzarella cheese. Add the shrimp, reserving the butter at the bottom of the bowl. Top with the remaining 1/4 cup mozzarella cheese and Parmesan cheese. Add a sprinkle of the reserved butter (use about half). 
  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).
  8. Top with the chopped parsley. Slice into pieces and serve immediately (cutting it with a knife is easiest to cut through the shrimp). 
  • Category: Main Dish
  • Method: Baked
  • Cuisine: Pizza

Keywords: Shrimp pizza, Shrimp pizza recipe

More great pizza recipes

We live for pizza over here! If you do too, here are a few more of our top pizza recipes to try:

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

Marinated Cauliflower Salad

Marinated cauliflower salad is a crunchy and colorful “refrigerator salad” that’s is the perfect winter side dish or meal prep salad.

The post Marinated Cauliflower Salad appeared first on Budget Bytes.

Can’t stop, won’t stop with refrigerator salads! If you’re new here, refrigerator salads are salads that hold up really well in the refrigerator, so you can have delicious and colorful meals all week. This Marinated Cauliflower Salad is the perfect example. In fact, this salad gets better as it refrigerates. The flavors mix and mingle, and all those good flavors get soaked right up by the crunchy cauliflower. 👌

Overhead view of marinated cauliflower salad in a serving bowl

Take a Short Cut

I included a homemade Italian dressing in this cauliflower salad recipe, but if you want to make this salad even a little faster you can easily sub your favorite store-bought bottled Italian Dressing. You’ll need about one cup, but you can just add as much or as little as you’d like.

Make it Vegan

The recipe as written below contains Parmesan cheese, which does give the salad a little bit of body, but if you’d like to make this dish vegan you can easily leave the Parmesan out or add a little nutritional yeast in its place.

What to Serve with Marinated Cauliflower Salad

I served this cauliflower salad with my Garlic Marinated Chicken this week, but it would also go great with Herb Roasted Pork Tenderloin, Baked Ziti, Pizza Baked Chicken, or Easy Oven Baked Fish with Tomatoes. This would also be a great dish to bring to potlucks!

How Long Does It Stay Good?

As I mentioned in the introduction, this salad actually gets better with time in the fridge. …Up to a point. Haha. This salad will be good for about 4-5 days of refrigeration, with the peak flavor being on about day 2-3. As always your mileage may vary depending on the freshness of your ingredients and conditions inside your refrigerator.

Side view of marinated cauliflower salad in a serving bowl
Overhead view of marinated cauliflower salad in a white serving bowl

Marinated Cauliflower Salad

Marinated cauliflower salad is full of crunchy and colorful vegetables marinated in a homemade Italian dressing. Perfect for meal prep!
Total Cost $8.40 recipe / $1.05 serving
Prep Time 15 minutes
Marinate Time 30 minutes
Total Time 45 minutes
Servings 8 1 cup each
Calories 175.66kcal
Author Beth – Budget Bytes

Ingredients

Italian Dressing*

  • ½ cup olive oil $0.84
  • ¼ cup red wine vinegar $0.40
  • 1 tsp Dijon mustard $0.06
  • ¼ tsp garlic powder $0.02
  • 1 Tbsp Italian seasoning $0.30
  • ½ tsp salt $0.02
  • ¼ tsp freshly cracked black pepper $0.02
  • 2 Tbsp grated Parmesan $0.22

Salad

  • 1 head cauliflower $2.39
  • 1 2.25oz. can sliced black olives $1.49
  • ½ 12oz. jar banana pepper rings $0.90
  • 1 red bell pepper $1.50
  • cup diced red onion $0.16
  • 2 Tbsp chopped fresh parsley $0.08

Instructions

  • Make the dressing first, so the flavors have time to blend. In a jar or bowl, combine the olive oil, red wine vinegar, Dijon, garlic powder, Italian seasoning, salt, pepper, and Parmesan. Whisk the ingredients together or close the jar and shake until combined. Set the dressing aside.
  • Remove the leaves and stem from the cauliflower, then chop it into very small florets (about the size of a grape). Place the chopped cauliflower in a large bowl.
  • Drain the black olives and remove the banana peppers from the jar. Add both to the bowl with the cauliflower.
  • Dice the red bell pepper and finely dice the red onion and parsley. Add them to the bowl.
  • Pour the prepared dressing over the salad, then toss to combine. Refrigerate the salad for at least 30 minutes to allow the flavors to absorb. Stir again just before serving. This salad gets better as it refrigerates and the cauliflower has more time to marinate. Always stir just before serving to redistribute the flavors.

Notes

*Store-bought Italian dressing can be used in place of homemade.

Nutrition

Serving: 1cup | Calories: 175.66kcal | Carbohydrates: 8.06g | Protein: 2.69g | Fat: 15.6g | Sodium: 431.44mg | Fiber: 2.7g

How to Make Marinated Cauliflower Salad – Step by Step Photos

Dressing ingredients in a jar

Make the dressing first so it can have a few moments to blend. In a jar or bowl combine ½ cup olive oil, ¼ cup red wine vinegar, 1 tsp Dijon mustard, ¼ tsp garlic powder, 1 Tbsp Italian seasoning, ½ tsp salt, ¼ tsp pepper, and 2 Tbsp grated Parmesan.

shaken Italian dressing in a jar

Shake the jar or whisk the ingredients in a bowl until the dressing is combined. You can use a store-bought Italian dressing in place of homemade, if you prefer. You’ll need about 1 cup dressing.

Chopped cauliflower on a cutting board

Remove the leaves and stem from a head of cauliflower, then chop in to very small florets (about the size of a grape). Place the chopped cauliflower in a bowl.

Cauliflower and other vegetables in a bowl

Drain one 2.25oz. can of black olives, and remove ½ of the peppers from a 12oz. jar of banana pepper rings. Dice one red bell pepper, finely dice about ⅓ cup red onion, and chop about 2 Tbsp parsley. Add everything to the bowl with the chopped cauliflower.

Italian dressing being poured over salad ingredients.

Pour the Italian dressing over the salad ingredients in the bowl, then stir to combine.

Finished marinated cauliflower salad in the bowl with a spoon

Cover the salad and refrigerate for at least 30 minutes to give the salad time to absorb the flavors from the dressing. Always give it a stir before serving to redistribute the flavors throughout.

Overhead view of marinated cauliflower salad in a white serving bowl

The post Marinated Cauliflower Salad appeared first on Budget Bytes.

Classic Roasted Potatoes

These oven roasted potatoes recipe comes out crispy and seasoned to perfection! Red potatoes and fresh herbs make a classic pairing. Why mash potatoes when you can roast them to a golden crisp? We’ve always been partial to a crispy-on-the-outside, tender-on-the-inside potato. To us, the mushy stuff just doesn’t compare. (Though these Roasted Garlic Mashed Potatoes are close!) We’ll show you how to make our favorite Roasted Potatoes, oven roasted red potatoes that are baked until crispy with garlic powder, then showered with fresh herbs. It’s easy and you barely need to think about it. Ready to get started? Best variety to use for roasted potatoes What’s the best potato for roasted potatoes? Turns out there’s an answer to that. The best choice is a waxy potato, a potato with thin, shiny skin and a creamy flesh. Because they’re low in starch, they hold their shape when roasting. We like roasted red potatoes best, but you can use any type of waxy potato. Here are our top picks for the type of potato to use for these oven roasted potatoes: Baby red potatoes: Our favorite are baby red potatoes: they have the best creamy flavor and they look stunning Fingerling […]

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

These oven roasted potatoes recipe comes out crispy and seasoned to perfection! Red potatoes and fresh herbs make a classic pairing.

Roasted potatoes

Why mash potatoes when you can roast them to a golden crisp? We’ve always been partial to a crispy-on-the-outside, tender-on-the-inside potato. To us, the mushy stuff just doesn’t compare. (Though these Roasted Garlic Mashed Potatoes are close!) We’ll show you how to make our favorite Roasted Potatoes, oven roasted red potatoes that are baked until crispy with garlic powder, then showered with fresh herbs. It’s easy and you barely need to think about it. Ready to get started?

Best variety to use for roasted potatoes

What’s the best potato for roasted potatoes? Turns out there’s an answer to that. The best choice is a waxy potato, a potato with thin, shiny skin and a creamy flesh. Because they’re low in starch, they hold their shape when roasting. We like roasted red potatoes best, but you can use any type of waxy potato. Here are our top picks for the type of potato to use for these oven roasted potatoes:

  • Baby red potatoes: Our favorite are baby red potatoes: they have the best creamy flavor and they look stunning
  • Fingerling potatoes: This type of potato is small, brown and looks like long, thin fingers. It also has a fabulous flavor and works well here
  • Red potatoes (chopped): If you can’t find baby red potatoes, use any type of red potato and chop it into 1/2-inch cubes
  • New potatoes: Technically new potatoes aren’t a variety but simply freshly harvested potatoes. Usually new potatoes are small waxy potatoes. Sometimes you can find a variety of colors (brown, yellow, red and purple).
Oven roasted potatoes

Oven roasted potatoes ingredients

Roasted potatoes are the perfect side dish because they call for only a handful of ingredients! Once you’ve got your potatoes, here’s what you need for the rest of the recipe:

  • Waxy potatoes like baby red potatoes (see above)
  • Olive oil
  • Garlic powder
  • Salt and pepper
  • Fresh thyme or other fresh herbs like oregano, chives or rosemary

Want another variation? Try these Rosemary Roasted Potatoes.

How long to roast potatoes

You barely need a recipe for roasted potatoes! You simply need to know the oven temperature and how long to roast potatoes (and of course, approximate oil and salt quantities!). How long to roast potatoes?

  • Roast 1/2-inch chopped potatoes at 425 degrees Fahrenheit for 30 to 35 minutes. The timing does depend on the exact size of potatoes.
  • You don’t have to stir. Place them cut-side down to get crisp and golden brown.
  • How to season roasted potatoes? Plan on 1 1/2 tablespoons olive oil and 1/2 teaspoon kosher salt per pound. Then you can get fancy with other flavors: keep reading…
Roasted red potatoes

Flavor variations for roasted red potatoes

Our basic oven roasted potatoes recipe features garlic powder on the potatoes while roasting. This is important: don’t try to add fresh garlic in the oven! At such a high temperature, fresh garlic will burn. Once the roasted potatoes are golden and crisp, sprinkle with fresh thyme. It’s a time-honored flavor combination that’s effortlessly simple. But want to take that even further? Here are some ideas:

  • Fresh garlic: Fresh garlic burns in the oven, but you can add it afterwards! Use a small garlic clove and grate it over the top of the warm potatoes. Add a drizzle of olive oil then stir, mixing up any clumps with your fingers.
  • Lemon juice: Love potatoes with a lemon kick? Add squeezes from a few lemon wedges after baking.
  • Parmesan cheese: Take it even further over the top with Parmesan! Add 1/2 cup shredded cheese 15 minutes into baking. It comes so intensely crispy and savory, you’ll be addicted. (We took a cue from our Parmesan Potato Wedges.)
Roasted potatoes recipe

More simple roasted side dishes

Love roasting vegetables? They’re the ideal easy side dish, perfect for a weeknight dinner or a special meal (like Thanksgiving or Christmas). Here are all our master methods for making roasted vegetables:

This roasted potatoes recipe is…

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

Print
Roasted red potatoes

Classic Oven Roasted Potatoes


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  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4
  • Diet: Vegan

Description

These oven roasted potatoes come out crispy and seasoned to perfection! Red potatoes and fresh herbs make a classic pairing.


Ingredients

  • 2 pounds baby red potatoes (or chopped medium red potatoes)
  • 3 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 1 teaspoon kosher salt
  • Fresh ground black pepper
  • 1 tablespoons fresh thyme or lemon thyme
  • Optional: 1 clove fresh garlic, lemon wedges, shredded Parmesan cheese

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Wash the potatoes, then slice them in half (for baby potatoes) or dice them into 1/2-inch cubes.
  3. In a large bowl, stir together potatoes, olive oil, garlic powder, kosher salt, and several grinds of fresh ground black pepper.
  4. Line a baking sheet with parchment paper. Spread the potatoes in an even layer on the sheet cut and make sure they are side down. Roast for about 30 to 35 minutes without stirring until browned, depending on the size of the pieces. (To step up these potatoes, remove from the oven at 15 minutes and toss with 1/2 cup shredded Parmesan cheese.)
  5. Remove the potatoes from the oven and toss with the fresh thyme. For a more forward garlic flavor, grate the fresh garlic onto the pan with another drizzle of olive oil and use a spoon to gently toss it all together (separating any grated garlic that clumps together). You can also spritz with lemon wedges for a tangy flavor. 
  • Category: Side dish
  • Method: Roasted
  • Cuisine: American

Keywords: Roasted potatoes, roasted red potatoes

More potato recipes

These roasted red potatoes are at the top of our list of potato recipes! But here are a few more that are top contenders:

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

Spicy Mushroom Lasagna

When the very first Ottolenghi book came out, I had no idea what this mysterious restaurant, or person, was. But I was immediately captivated by the spectacular salads, cakes, vegetables, flatbreads, and more piled up on tables at Ottolenghi. The pictures in the book had a vibrancy that I’d not seen in any other cookbook before; mounds of vibrant-green fresh herbs piled atop salads, charred…

When the very first Ottolenghi book came out, I had no idea what this mysterious restaurant, or person, was. But I was immediately captivated by the spectacular salads, cakes, vegetables, flatbreads, and more piled up on tables at Ottolenghi. The pictures in the book had a vibrancy that I’d not seen in any other cookbook before; mounds of vibrant-green fresh herbs piled atop salads, charred vegetables and lavish use of tahini (which I narrowly once thought was only used to make hummus), and plum-marzipan cakes with the rosy, glistening fruit juices sliding off the top and pooling at the bottom. Wow.

We’ve since seen that style in plenty of other books, but the Ottolenghi books continue to evolve and each one marks another evolution in Yotam Ottolenghi’s cooking. And even when you don’t think he could come up with another great idea, he does.

Flavor is Yotam Ottlenghi’s latest book which he’s written with Ixta Belfrage. The title refers to the concept of the book, which is about how (and which) ingredients can be used to amplify flavors when cooking and baking. Ixta had a multicultural upbringing and she’s brought references and flavors from around the world in this book, which includes this Spicy Mushroom Lasagna. The recipe features dried and fresh mushrooms, as well as dried chiles, likely influenced by Mexico where she spent time with her grandfather, who lived there. The photo of it in the book made me want to make it. So I did!

Continue Reading Spicy Mushroom Lasagna...

Spaghetti Squash Lasagna

Spaghetti squash lasagna is a deliciously satisfying no noodle spin on the classic! It’s full of so much flavor, you won’t miss the noodles. One look at that photo and we’re pulling up our sleeves to get cooking: are you? Meet your new favorite dream-boat meal: baked Spaghetti Squash Lasagna! This delicious no-noodle spin on the classic so satisfying, you’ll find yourself dreaming about the next time you get to eat it. It’s naturally gluten-free yet cheesy enough that you won’t miss the noodles. Mix those squash noodles with ricotta and Parmesan, then bake them with marinara and gooey mozzarella on top. This one went over very well in this household…even the 3 year old approved. How to make spaghetti squash lasagna: basic steps This spaghetti squash lasagna is very easy to make! But it does take a bit of time. Why? Spaghetti squash can take up to 1 hour to roast. Yes, everyone’s favorite squash is a little high maintenance like that. But never fear! Once your squash is roasted, it’s terribly easy to put together. Here’s what to do: Step 1 (40 minutes to 1 hour*): Roast the squash! See How to Cook Spaghetti Squash. *Note: Using the […]

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

Spaghetti squash lasagna is a deliciously satisfying no noodle spin on the classic! It’s full of so much flavor, you won’t miss the noodles.

Spaghetti squash lasagna

One look at that photo and we’re pulling up our sleeves to get cooking: are you? Meet your new favorite dream-boat meal: baked Spaghetti Squash Lasagna! This delicious no-noodle spin on the classic so satisfying, you’ll find yourself dreaming about the next time you get to eat it. It’s naturally gluten-free yet cheesy enough that you won’t miss the noodles. Mix those squash noodles with ricotta and Parmesan, then bake them with marinara and gooey mozzarella on top. This one went over very well in this household…even the 3 year old approved.

How to make spaghetti squash lasagna: basic steps

This spaghetti squash lasagna is very easy to make! But it does take a bit of time. Why? Spaghetti squash can take up to 1 hour to roast. Yes, everyone’s favorite squash is a little high maintenance like that. But never fear! Once your squash is roasted, it’s terribly easy to put together. Here’s what to do:

  1. Step 1 (40 minutes to 1 hour*): Roast the squash! See How to Cook Spaghetti Squash.
    *Note: Using the Instant Pot cuts this time in half.
  2. Step 2 (15 minutes): Make the filling and layer it up.
  3. Step 3 (10 minutes): Bake it until the cheese melts.
Spaghetti squash lasagna

Tips on how to cook spaghetti squash

The main task for this spaghetti squash lasagna is (no surprise!)…cooking the spaghetti squash. Here’s what to know about cooking this tough yellow squash:

  • Slice lengthwise to serve in “bowls”. Usually we slice the squash around the middle to get the longest noodles (see How to Cook Spaghetti Squash). But if you want to serve it in natural bowls, cit it lengthwise.
  • Roasting is the best method. Roast your squash at 400 degrees until it’s tender, 40 to 55 minutes.
  • Separate into noodles with a fork. Scrape out the cut sides with a fork: instant noodles!
  • Allow to steam 5 minutes in a colander. This helps to remove excess liquid.

Alternative method: Instant Pot!

Want to speed up the cook time? You can cook your spaghetti squash in the Instant Pot, with one caveat: you’ll have to cook them one at a time. This spaghetti squash lasagna calls for 2 squash, but only 1 can fit in an Instant Pot at a time.

The Instant Pot is significantly quicker: it takes only 13 minutes for the squash to cook. So even cooking two squash, it takes about half the time to pressure cook them. Score!

How to make spaghetti squash lasagna

Spaghetti squash lasagna filling ingredients & add-in ideas!

Once you’ve cooked up that spaghetti squash, the rest of the lasagna recipe is a breeze! Here’s what you’ll need for the filling, including an idea for some add-ins:

  • Ricotta cheese
  • Parmesan cheese
  • Mozzarella cheese
  • Italian seasoning
  • Spaghetti sauce: Use your favorite brand to keep this quick and easy. There are lots of great brands on the market these days that are minimally processed.
  • Add-in idea: To make it more filling, add plant-based crumbles! We used to avoid these, but lately there have been less processed versions on the market. For more details, see our Quick Chili recipe. You can also add cooked and drained ground beef for meat eaters.

Bake it in the shells, or use a baking dish!

The fun part about this spaghetti squash lasagna is that you can bake it in the shells for beautiful presentation! But it’s not required. Here are a few notes about both:

  • Bake it in the shell: When you scoop out the spaghetti squash strands with a fork, keep the skin of the squash in tact. It forms a natural shell that you can use for baking it! Pros: it’s beautiful. Cons: it’s pre-portioned so you can’t choose how much you want, and it’s harder to serve to a crowd. Kids also seem to prefer the next option.
  • Bake it in a 9 x 9 baking dish: Or, throw it into a 9 x 9 baking dish! It works just as well and takes a little less time to assemble. Pros: It’s easier to serve to a crowd, and seems more like “real” lasagna. Cons: It’s not nearly as stunning to look at.
Spaghetti squash lasagna

Make ahead tips for spaghetti squash lasagna

Can you make ahead parts of this spaghetti squash lasagna for easy prep? Absolutely. Here are a few options to choose from:

  • Roast the squash in advance. Simply roast your squash in advance and refrigerate until you want to bake. Some liquid may accumulate while it refrigerates: just pour it off. While the oven preheats, layer the ingredients. Increase the final bake time a little since you’ll be baking the noodles from cold (or warm them in the microwave before assembling).
  • Don’t assemble in advance. You might be tempted to assemble it then refrigerate, but we advise against this. Moisture can accumulate in the fridge, making it overly watery. Simply roast the squash in advance per above: you can layer it while the oven preheats and there’s no time lost!

Sides to serve with spaghetti squash lasagna

This spaghetti squash lasagna is a total show stopper that everyone will love! While it’s a great naturally gluten free and keto dinner option, it works for anyone no matter their eating preferences. Here are a few ways we’d accessorize it to make a healthy dinner (though on a weeknight, we usually just do non-recipes like raw veggies or a throw together salad):

We hope you love it as much as we do! Let us know in the comments below.

Spaghetti squash recipe

This spaghetti squash lasagna recipe is…

Vegetarian and gluten-free.

Print
Spaghetti squash lasagna

Favorite Spaghetti Squash Lasagna


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

  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 4 to 6
  • Diet: Vegetarian

Description

This spaghetti squash lasagna is a deliciously satisfying no noodle spin on the classic! It’s full of so much satisfying flavor, you won’t miss the noodles.


Ingredients

  • 2 medium spaghetti squash
  • Olive oil
  • 1 1/2 cups ricotta cheese
  • 1 1/4 cup shredded Parmesan cheese, divided
  • 1 teaspoon each dried thyme, basil and oregano OR 1 tablespoon Italian seasoning
  • 1 1/2 to 2 teaspoons kosher salt
  • 2 1/2 cups spaghetti sauce or marinara, your favorite brand (24 ounce jar)*
  • 1/2 cup shredded mozzarella cheese
  • Fresh basil, for garnish

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Roast the spaghetti squash: Using a small sharp paring knife, cut the spaghetti squash around the middle lengthwise. To cut, pierce the knife into the squash and swing down, making small slices around the squash until it breaks in half. Use the knife to cut around the seeds, and then scoop them out with a spoon. Rub the insides of the squash with 2 teaspoons olive oil total. Place the halves on baking sheet cut side down, and roast 40 to 55 minutes, depending on the size and freshness of the squash, until tender all the way through when pierced with a fork. Alternative method: Go Instant Pot Spaghetti Squash and cook the 2 squash separately (they each cook in 13 minutes).**
  3. Meanwhile, prepare the filling: In a large bowl, combine the ricotta cheese, 1 cup of the Parmesan cheese, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir to combine.
  4. Make the squash noodles and steam 5 minutes: Allow the squash to cool slightly, then use a fork to scrape out the squash into “spaghetti” strands into a colander. Save the hard “shell” of the squash to use for serving, or you can use a 9 x 9 baking dish. Allow the squash to steam in sink for 5 minutes.
  5. Season the noodles: Place the noodles in a large bowl. Mix in 1 teaspoon kosher salt, 1 tablespoon olive oil, and the Italian seasoning. Add the cheese mixture and stir gently to combine (don’t overmix). Now for the important part: taste the noodles and add up to 1/2 teaspoon more salt, until the flavor pops. The exact amount will depend on the weight of your squash and the brand of ricotta. We typically end up adding between 1/4 to 1/2 teaspoon more. 
  6. Layer the lasagna: Using the 4 squash shells or a 9 x 9 baking dish, do the following: place a layer of the cheesy squash and top it with a layer of 1 cup sauce (split among the shells if desired). Then top with the final layer of cheesy squash and the remaining 1 1/2 cups sauce. Sprinkle the top with 1/2 cup shredded mozzarella cheese and the remaining 1/4 cup Parmesan cheese (split across the 4 shells or in the pan).
  7. Bake: Place in the oven and bake 10 to 12 minutes until cheese is melted. Top with torn or chopped fresh basil. 

Notes

*To make a more filling spaghetti squash lasagna, simmer 1 1/2 cups frozen plant-based crumbles in the sauce for 1 to 2 minutes before serving. Or, cook and drain 3/4 pound ground beef and add it to the sauce.

**Make ahead tips:  Roast your squash in advance and refrigerate until you want to bake. Some liquid may accumulate while it refrigerates: pour it off before assembling. While the oven preheats, layer the ingredients. Increase the final bake time a little since you’ll be baking the noodles from cold (or warm them in the microwave before assembling). Don’t be tempted assemble in advance and refrigerate; too much liquid accumulates while in the fridge, so we don’t recommend this. 

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

Keywords: Spaghetti squash lasagna

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

Parmesan Pistachio Stuffed Pork Tenderloin.

This parmesan pork tenderloin is sponsored by the National Pork Board! Parmesan pistachio pork tenderloin is what’s for dinner tonight!  This flavorful weeknight meal is going to become a staple in your dinner repertoire this season. It’s exciting, delicious and a great way to bring some excitement into your kitchen. Today I’ve partnered with the […]

The post Parmesan Pistachio Stuffed Pork Tenderloin. appeared first on How Sweet Eats.

This parmesan pork tenderloin is sponsored by the National Pork Board!

Parmesan pistachio pork tenderloin is what’s for dinner tonight! 

parmesan pistachio stuffed pork tenderloin with brussels sprouts

This flavorful weeknight meal is going to become a staple in your dinner repertoire this season. It’s exciting, delicious and a great way to bring some excitement into your kitchen.

stuffing pork tenderloin

Today I’ve partnered with the National Pork Board and their Pork as a Passport Campaign to bring you this delish stuffed pork tenderloin recipe. Pork tenderloin is so underrated. We love it as a weeknight meal, and it doesn’t take very long to cook either. Bonus! 

pork tenderloin ready for the oven

Pork tenderloin is also incredibly lean, making it one of our favorite meats for dinner. And we’re not alone! Pork is the number one consumed protein globally, and it really allows you to explore different cultures when it comes to cooking, especially when we’re not traveling as much. I’ve made many versions in this past, and it’s a great way to elevate your weeknight meal with tons of flavor. It feels special!

parmesan pistachio stuffed pork tenderloin with brussels sprouts

If you’re looking for inspo, I’ve made this fig and gorgonzola stuffed pork tenderloin, this grilled thai pork tenderloin and this apple, squash and goat cheese stuffed pork tenderloin. Oh and this wonderful holiday pork tenderloin too. They are all dreamy!

parmesan pistachio stuffed pork tenderloin with brussels sprouts

I’m excited to add this new one to the list. Pork is a fantastic way to transport you from your kitchen and experience exciting new flavors and dishes from cultures around the world. It’s also such a versatile cut of meat, one that can continuously bring a whole new life to the dinner table.

That’s why we’re making this parmesan pistachio pork tenderloin today! It is absolutely loaded with flavor – while using minimal ingredients. That’s a must during this busy season. 

Yes!

parmesan pistachio stuffed pork tenderloin with brussels sprouts

I absolutely LOVE the parmesan pistachio combo. Let me tell you how it goes down!

I find that throwing the pistachios in a food processor makes them the perfect consistency. So we combine the pistachios with ricotta and parmesan cheese to make the most incredible filling. It’s cheesy and nutty and savory and delicious. You can eat it with a spoon, but we’re going to stuff it in the pork tenderloin. 

parmesan pistachio stuffed pork tenderloin with brussels sprouts

I chop a ton of herbs – things like parsley and sage, though you can use what is in season! – to throw in the filling too. This combination is also ridiculously flavorful and adds wonderful aromatic value too. 

parmesan pistachio stuffed pork tenderloin with brussels sprouts

Another reason I love pork tenderloin? The options for side dishes are endless. You can serve this with some roasted vegetables or even mashed potatoes. You can throw it on top of a salad. If you’re utilizing leftovers, you can even throw it on a sandwich! 

It’s a sure fave! 

parmesan pistachio stuffed pork tenderloin with brussels sprouts

Parmesan Pistachio Pork Tenderloin

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Parmesan Pistachio Stuffed Pork Tenderloin

This parmesan pork tenderloin is stuffed with a delicious pistachio parm ricotta filling and tons of herbs. It's a show stopping meal!
Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 20 minutes
Total Time 1 hour 20 minutes
Servings 4 to 6
Author How Sweet Eats

Ingredients

  • 2 boneless pork tenderloins, 1.5 to 2 lbs each in size
  • kosher salt and pepper
  • ½ cup roasted, salted pistachios
  • 8 ounces ricotta cheese
  • cup finely parmesan cheese
  • 4 garlic cloves, minced
  • 1 large egg
  • ½ cup chopped fresh herbs, such as sage and parsley
  • brussels sprouts salad, for serving

Instructions

  • Preheat the oven to 450 degrees F. Line a roasting pan or baking sheet with aluminum foil and spray it with nonstick spray.
  • Place the pork on a cutting board and get a sharp knife. I like to slice it twice to open it up so I have a lot of space to work with. I start at the bottom of the pork (about 1/4 inch from the bottom) and slice it lengthwise, then continue to cut again and open up the pork. You want to have a flat surface to work on. I place a piece of plastic wrap over top of the pork and use a meat tenderizer to pound it out to even thickness. Season the inside with salt and pepper. Repeat with the other tenderloin.
  • Place the pistachios in a food processor and blend until small crumbs remain. In a bowl, combine the pistachios with the ricotta, parmesan cheese, garlic and egg. Add a big pinch of salt and pepper. Stir to combine.
  • Divide the mixture evenly between the 2 tenderloins. Spread the ricotta mixture on top of the pork, leaving 2 inches or so around the edges so you can roll it up. Sprinkle the chopped herbs on top.
  • Tightly roll up the tenderloins and tie each with kitchen twine. Season the entire outside with the salt and pepper.
  • Place the pork on the roasting pan or baking sheet and roast for 30 to 35 minutes, or until the inside is cooked and reads about 140 to 145 degrees F. Let the pork rest for 20 minutes before slicing.

parmesan pistachio stuffed pork tenderloin with brussels sprouts

Throw it in the dinner rotation! Because FLAVOR.

The post Parmesan Pistachio Stuffed Pork Tenderloin. appeared first on How Sweet Eats.

Easy Whole Wheat Pizza Dough

How about pizza tonight? Homemade pizza nights should be fun and easy, and that’s where this pizza dough recipe comes into play. It’s ready in 15 minutes,…

The post Easy Whole Wheat Pizza Dough appeared first on Cookie and Kate.

whole wheat pizza dough recipe

How about pizza tonight? Homemade pizza nights should be fun and easy, and that’s where this pizza dough recipe comes into play. It’s ready in 15 minutes, start to finish. That’s a lot faster than delivery!

This quick pizza dough yields a crust of medium thickness that’s crisp across the bottom and a little chewy in the middle. It has a lovely, yeasty flavor with just a hint of whole wheat. I love this dough so much that I shared it in my cookbook, Love Real Food.

proofing yeast for pizza dough

This dough doesn’t have the elusive, stretchy, chewy, sourdough texture that I crave in authentic brick oven pizza. This homemade dough is fantastic, though. A few reasons to love this recipe:

  • It’s made from scratch with basic, wholesome ingredients.
  • You can make it in your food processor (or by hand).
  • This dough requires zero proofing time. You can make your pizzas right away.
  • The dough requires minimal effort—just a couple of kneads and a few rolls with a rolling pin.

Let’s make some pizzas!

Continue to the recipe...

The post Easy Whole Wheat Pizza Dough appeared first on Cookie and Kate.