Let’s make apple crisp! I love this classic fall dessert because it’s easy, delicious, and full of the flavors of the season. Cinnamon, apples, and brown sugar? Yes, please! I’m sharing my favorite apple crisp recipe below. It feature…
Let’s make apple crisp! I love this classic fall dessert because it’s easy, delicious, and full of the flavors of the season. Cinnamon, apples, and brown sugar? Yes, please! I’m sharing my favorite apple crisp recipe below. It features juicy, cinnamon-spiced apples with a buttery brown sugar and oat topping. It’s rich and comforting, especially with a scoop of vanilla ice cream on top. 🙂 I’ve shared apple crisp and crumble recipes in the past, but never one as simple or as classic as this. What sets it apart from my other recipes is that you don’t have to pre-cook the apples, […]
I love love love this One Pot Pasta Recipe with sausage and zucchini. One-pot dinners are our favorite type of weeknight meal. Like our other one-pot meals, Mulligatawny Soup and Fettuccine Alfredo, cooking is as easy as cleaning up with everything being one in one dish. While any one-pot pasta is a clear winner, we’ve combined savory spicy sausage with fresh zucchini, seasonings, plenty of parmesan cheese, and of course, pasta! We love using bucatini…
I love love love this One Pot Pasta Recipe with sausage and zucchini. One-pot dinners are our favorite type of weeknight meal. Like our other one-pot meals, Mulligatawny Soup and Fettuccine Alfredo, cooking is as easy as cleaning up with everything being one in one dish.
While any one-pot pasta is a clear winner, we’ve combined savory spicy sausage with fresh zucchini, seasonings, plenty of parmesan cheese, and of course, pasta! We love using bucatini for this recipe since its thicker texture holds up well with the chunky sausage and half-moons of zucchini. For an extra special weeknight dinner, serve with a big loaf of garlic bread and a simple side salad.
How to Make Our One Pot Pasta Recipe
Ingredients
Process
Place a large dutch oven over medium-high heat. Add the oil and sauté the sausage until browned and crumbled, 2 to 3 minutes.
Add onions and sauté for 4 to 5 minutes.
Add the zucchini, garlic and thyme and continue to sauté for 2 minutes, then season with salt and pepper.
Pour stock into the pot and bring to a boil. Add pasta and lower heat to medium.
Simmer for 15 to 20 minutes, stirring occasionally, until most of the liquid has evaporated and the pasta is al dente, then season with salt and pepper.
Top with freshly grated parmesan and toss together.
Adjust seasonings and serve one pot pasta with more fresh grated parmesan and thyme.
Tips for the BEST One Pot Pasta Recipe
Follow these tips for the best sausage and zucchini one pot pasta dinner!
When browning your sausage, crumble it as it cooks with a wooden spoon. We recommend leaving the crumbles a little larger (like in the pictures) to make it easier to get on the fork while eating.
Use freshly grated parmesan cheese. Pre-shredded parmesan can sometimes have anti-caking agents on it that prevent the cheese from melting into the smooth creamy sauce we’re after with this recipe.
If you’re substituting the bucatini with another type of pasta (might we recommend another long noodle like fettuccine or spaghetti), be sure to follow the directions on the box for how long to boil the particular noodles you’re using to prevent over-cooking them.
Variations
To mix things up a bit or use what you have, try these easy variations:
Use yellow summer squash instead of or in addition to the zucchini.
Along with parmesan cheese, you can also use pecorino romano or mozzarella cheese.
Swap the spicy Italian sausage with mild, or use chicken or turkey sausage instead.
If you don’t have bucatini, use spaghetti or fettuccini noodles instead.
Can swap the chicken stock with vegetable stock if needed.
Delicious Side Dishes to Serve with Our One Pot Pasta
While this dish can absolutely be a one-pot meal with the pasta, veggies, and meat in one dish, it also goes amazingly well with:
To store any leftovers, keep this pasta in an airtight container in the refrigerator for up to 4 days.
To reheat, you can either microwave the pasta in 30-second increments until heated through or reheat it on the stovetop over low-medium heat until warmed through. If the pasta seems a little dry, just add a splash of chicken broth, and be sure to top with more freshly grated parmesan before enjoying your leftovers!
Add this delicious and easy one pot pasta recipe to your weeknight menu (this week!) You'll love how simple and flavorful this dish is with spicy sausage, garden-fresh zucchini, and perfectly al dente bucatini pasta! And with only one pot to wash, clean up is just as easy!
Place a large pot over medium-high heat. Add oil and sauté sausage until browned and crumbled, 2 to 3 minutes.
Add oninos and sauté for 4 to 5 minutes.
Add zucchini, garlic and thyme and continue to sauté for 2 minutes. Season with salt and pepper.
Pour stock into the pot and bring to a boil.
Add pasta and lower heat to medium.
Simmer for 15 to 20 minutes, stirring occasionally, until most of the liquid has evaporated and pasta is al dente. Season with salt and pepper.
Top pasta with parmesan and carefully toss until well combined. Adjust seasonings and serve with more fresh grated parmesan and thyme.
Notes
Follow these tips for the best sausage and zucchini one-pot pasta dinner!
When browning your sausage, crumble it as it cooks with a wooden spoon. We recommend leaving the crumbles a little larger (like in the pictures) to make it easier to get on the fork while eating.
Use freshly grated parmesan cheese. Pre-shredded parmesan can sometimes have anti-caking agents on it that prevent the cheese from melting into the smooth creamy sauce we’re after with this recipe.
If you’re substituting the bucatini with another type of pasta (might we recommend another long noodle like fettuccine or spaghetti), be sure to follow the directions on the box for how long to boil the particular noodles you’re using to prevent over-cooking them.
Storing and Reheating LeftoversTo store any leftovers, keep this pasta in an airtight container in the refrigerator for up to 4 days.To reheat, you can either microwave the pasta in 30-second increments until heated through or reheat it on the stovetop over low-medium heat until warmed through. If the pasta seems a little dry, just add a splash of chicken broth, and be sure to top with more freshly grated parmesan before enjoying your leftovers!
Is there anything better than creamy, nutty, velvety homemade hummus? I don’t think so, which is why I make this hummus recipe nearly every week. I’ve shared many hummus variations over the years (including 4 in my first cookbook!), but thi…
Is there anything better than creamy, nutty, velvety homemade hummus? I don’t think so, which is why I make this hummus recipe nearly every week. I’ve shared many hummus variations over the years (including 4 in my first cookbook!), but this recipe is the one I make most often. It’s a classic version of the Middle Eastern chickpea dip, with garbanzo beans and tahini as the key ingredients. The recipe is super simple to make. With just 5 minutes of prep, 7 basic ingredients transform into delicious homemade hummus. It’s lusciously smooth, with a bright lemon flavor and a little […]
Like our Baja Fish Tacos or Beer Battered Shrimp Tacos, zucchini and corn get an instant upgrade when served nestled into a crispy, charred corn tortilla. While tacos often have a protein like ground beef, chicken, fish, or shrimp, we took on the challenge of making a vegetarian taco––perfectly light, loaded with fresh ingredients, and with a burst of bright flavors from a pile of toppings like homemade tomatillo sauce, cilantro, lime, and creamy queso…
Like our Baja Fish Tacos or Beer Battered Shrimp Tacos, zucchini and corn get an instant upgrade when served nestled into a crispy, charred corn tortilla. While tacos often have a protein like ground beef, chicken, fish, or shrimp, we took on the challenge of making a vegetarian taco––perfectly light, loaded with fresh ingredients, and with a burst of bright flavors from a pile of toppings like homemade tomatillo sauce, cilantro, lime, and creamy queso fresco.
If your garden is overflowing with zucchini and you have a roadside sweet corn stand on your way home (or are making a trip to the grocery store this week), add these tacos to your list. The zucchini, squash, and corn take just minutes to saute, and the whole thing, toppings and all comes together in under 30 minutes. These are perfect for a light weekend lunch or to serve on a hot sunny day (margarita or Michelada optional!).
How to Make Our Vegetarian Tacos
Ingredients
Process
Vegetable Mixture
Place a large, heavy bottom skillet over high heat. Once hot, add oil. Add shallots and garlic and sauté for 30 seconds. Add zucchini and yellow squash and continue to sauté for 3 to 4 minutes. Season with salt and pepper.
Add corn and continue to cook for an additional 3 to 4 minutes. Season with salt and pepper and toss together.
Remove from heat and stir in cilantro and lime juice.
Assembly
Smear some salsa onto the center of a tortilla.
Top with a couple of spoonfuls of the vegetable mixture.
Drizzle with more salsa.
Then sprinkle with cheese and cilantro. Serve with lime wedges.
Make Ahead, Reheating and Freezing Instructions
Make Ahead
This recipe takes less than 30 minutes from start to finish, but you can save even more time by prepping a few ingredients ahead of time.
Prep the vegetables: Dice the zucchini, squash, and shallots, remove the corn from the cob, and mince your garlic for up to two days before making your tacos. You can store the garlic and shallots in one container, the squash and zucchini in another, and the corn separately so they’re ready to just toss in the pan when you’re cooking.
Prepare the toppings: Make your salsa up to 3 days ahead of time if you’re not using a store-bought salsa. You can also prep any additional toppings you may want to use and store in the refrigerator.
Cook the vegetarian taco mixture ahead of time: We recommend waiting to saute the vegetables until just before serving, but if you’re tight on time during the week, you can prepare the vegetable mixture as directed, let it cool to room temperature, then store in an airtight container in the refrigerator until you’re ready to use.
Reheating
To reheat leftovers, toss the vegetable mixture in a skillet and warm over medium heat until hot. Then add to your taco shells and top as you wish.
You can also reheat the zucchini and corn mixture in the microwave by placing it into a microwave-safe container, covering it, and microwaving for 20-30 seconds at a time until warmed through.
Freezing
You can freeze the vegetable mixture, but the texture of the zucchini and squash will become soggy when reheated, so it’s not a method we recommend.
Best Protein Options to Add to Our Vegetarian Tacos
These vegetarian tacos are perfect the way they are, but if you’re looking for an option that’s a little heartier, you can always add one of these proteins to the mix!
Homemade tomatillo salsa, crumbled queso fresco, fresh cilantro, and a squeeze of lime juice are perfection for these tacos, but there are plenty of other toppings that go just as well. Try any of these to add a burst of color and fresh flavor!
These quick and easy vegetarian tacos are the perfect veggie-packed weeknight meal. Use garden-fresh corn and zucchini and top with tomatillo salsa, queso fresco, and cilantro for so much flavor, you won't even miss the meat!
Place a large, heavy bottom skillet over high heat. Once hot, add oil. Add shallots and garlic and sauté for 30 seconds.
Add zucchini and yellow squash and continue to sauté for 3 to 4 minutes. Season with salt and pepper.
Add corn and continue to cook for an additional 3 to 4 minutes. Season with salt and pepper and toss together.
Remove from heat and stir in cilantro and lime juice.
assembly
Smear some salsa onto the center of a tortilla.
Top with a couple spoonful’s of the vegetable mixture.
Drizzle with more salsa.
Then sprinkle with cheese and cilantro. Serve with lime wedges.
Notes
Make Ahead, Reheating and Freezing InstructionsMake AheadThis recipe takes less than 30 minutes from start to finish, but you can save even more time by prepping a few ingredients ahead of time.Prep the vegetables: Dice the zucchini, squash, and shallots, remove the corn from the cob, and mince your garlic for up to two days before making your tacos. You can store the garlic and shallots in one container, the squash and zucchini in another, and the corn separately so they’re ready to just toss in the pan when you’re cooking.Prepare the toppings: Make your salsa up to 3 days ahead of time if you’re not using a store-bought salsa. You can also prep any additional toppings you may want to use and store in the refrigerator.Cook the vegetarian taco mixture ahead of time: We recommend waiting to saute the vegetables until just before serving, but if you’re tight on time during the week, you can prepare the vegetable mixture as directed, let it cool to room temperature, then store in an airtight container in the refrigerator until you’re ready to use.ReheatingTo reheat leftovers, toss the vegetable mixture in a skillet and warm over medium heat until hot. Then add to your taco shells and top as you wish.You can also reheat the zucchini and corn mixture in the microwave by placing it into a microwave-safe container, covering it, and microwaving for 20-30 seconds at a time until warmed through.
Freezing
You can freeze the vegetable mixture, but the texture of the zucchini and squash will become soggy when reheated, so it’s not a method we recommend.
I’d take these homemade blueberry muffins over ones from a bakery any day. They’re moist and tender in the middle and have a crisp cinnamon-sugar streusel on top. But best of all, they’re loaded with juicy blueberries. You get a hit o…
I’d take these homemade blueberry muffins over ones from a bakery any day. They’re moist and tender in the middle and have a crisp cinnamon-sugar streusel on top. But best of all, they’re loaded with juicy blueberries. You get a hit of sweet-tart berry flavor in every bite. We’ve been lucky enough to go blueberry picking a few times this summer, and I’ve made this easy blueberry muffin recipe after every trip. The muffins disappear quickly around here—paired with a cup of coffee, they’re one of my favorite breakfast treats. Our kiddo loves them too (without the coffee, of course). I’m hoping to […]
I started making this stuffed zucchini boats recipe a few years back. It’s been a staple in our summer dinner rotation ever since! I love this recipe for several reasons. First, it’s a fantastic way to make the most of a summer stockpile of…
I started making this stuffed zucchini boats recipe a few years back. It’s been a staple in our summer dinner rotation ever since! I love this recipe for several reasons. First, it’s a fantastic way to make the most of a summer stockpile of zucchini. I don’t let any of the squash go to waste here. Instead of tossing the scooped zucchini flesh, I mix it into the zesty filling. Second, it’s full of fresh summer flavor. These zucchini boats feature seasonal veggies like cherry tomatoes and fresh herbs in addition to the zucchini. Lemon zest brightens up the filling […]
When I first saw Corn Ribs enter the food scene I gave it major side-eye. I thought, “Seriously? No thank you!” Then I tried them and my tuned changed VERY quickly. Corn ribs is something that totally works! Not only is it actually fun to eat, you can really maximize the flavor. Whatever seasoning and/or butter you use can get better access between each of the corn kernels when it comes to this dish. It’s…
When I first saw Corn Ribs enter the food scene I gave it major side-eye. I thought, “Seriously? No thank you!” Then I tried them and my tuned changed VERY quickly.
Corn ribs is something that totally works! Not only is it actually fun to eat, you can really maximize the flavor. Whatever seasoning and/or butter you use can get better access between each of the corn kernels when it comes to this dish. It’s truly a delicious experience!
What Are Corn Ribs?
Corn ribs are pieces of corn on the cob, that have been quartered lengthwise, seasoned, and grilled (or cooked in a pan, stovetop or in the air fryer!). The dish gets its name from the fact that they are made of corn, but look like ribs (they slightly bend/curl as they cook), and are generally eaten like ribs.
How to Make Corn Ribs
Ingredients
Process
Seasoning Mix
Place all seasoning ingredients into a mixing bowl. Stir together.
Spicy Crema
Place all spicy crema ingredients into a bowl and whisk together. Set aside.
Garlic and Herb Butter
Melt butter in a small pot over medium heat.
Once butter has melted, add chives, cilantro, and garlic and remove from heat. Swirl to evenly distribute garlic and herbs and set aside.
Assembly
Toss corn together with seasoning and oil until evenly and fully coated.
Spray air fryer basket with avocado spray and add cut ribs (may need to do in batches to prevent overcrowding). Spray corn with cooking spray.
Set air fryer to 380˚F and air fry ribs for about 12 minutes.
Transfer corn to a bowl and drizzle with garlic-herb butter. Toss well to coat.
Transfer corn ribs to a serving platter and drizzle with more garlic-herb butter. Serve with spicy crema for dipping.
Cutting Corn Ribs
Cut the bottoms and tops off of each corn cob.
Then cut each corn cob in half crosswise.
Stand one of the corn cob pieces upright and very carefully cut in half.
Then lay each half, cut side down and cut in half lengthwise again (making 4 quarters).Repeat with remaining corn cob halves.
Pro Tip: Use a sharp knife and steady/even surface to cut the corn ribs for safety purposes.
Variations
We love the seasoning mix we use for this dish, but you can really use whatever herbs and spices you want to flavor your corn ribs, based on personal preference!
You can also swap the butter, for the garlic-herb butter, out for coconut or avocado oil for a vegan friendly version.
We use our air fryer for our recipe, but you can also cook these on the grill (a few minutes on each side), on the stovetop, or even under the broiler! Detailed instructions below!
Alternate Cooking Methods for Corn Ribs
Stovetop Version
Place a heavy bottom skillet over medium-high heat. Add enough oil to just coat the bottom of the skillet. Carefully add the seasoned ribs to the hot skillet and sear on each side for 1 to 2 minutes. Remove corn from heat and toss with garlic-herb butter. Serve.
Oven/Broiler Version
Line a baking sheet with foil and lightly spray with cooking spray. Line corn ribs onto prepared baking sheet, cut-side down, about 1/2 inch apart. Set broiler to high heat and broil corn for 1 to 2 minutes, or until slightly charred and blistered. Turn ribs over and broil for another minute. Remove from heat and toss with garlic-herb butter. Serve.
What to Serve with Corn Ribs
Corn ribs make an exceptional side dish for lots of different picnic and bbq meals. Some of our favorite things to serve it alongside are:
Corn Ribs will be your new favorite summer appetizer! It's the most fun and delicious way to enjoy corn on the cob! So much flavor is packed into every corn kernel nook!
Cut the bottoms and tops off of each corn cob, then cut each corn cob in half crosswise.
Stand one of the corn cob pieces upright and very carefully cut in half, then lay each half, cut side down and cut in half lengthwise again (making 4 quarters).Repeat with remaining corn cob halves.
Place corn cob pieces into a mixing bowl and toss together with oil. Add seasoning mix and continue to toss together.
seasoning mix
Place all seasoning ingredients into a mixing bowl. Stir together.
spicy crema
Place all spicy crema ingredients into a bowl and whisk together. Set aside.
garlic and herb butter
Melt butter in a small pot over medium heat.
Once butter has melted, add chives, cilantro, and garlic and remove from heat. Swirl to evenly distribute garlic and herbs and set aside.
assembly
Spray air fryer basket with avocado spray and add corn ribs (may need to do in batches to prevent overcrowding). Spray corn ribs with cooking spray.
Set air fryer to 380˚F and air fry corn ribs for about 12 minutes.
Transfer corn ribs to a bowl and drizzle with garlic-herb butter. Toss well to coat.
Transfer corn rib to a serving platter and drizzle with more garlic-herb butter. Serve with spicy crema for dipping.
Notes
Alternate Cooking Methods for Corn RibsStovetop VersionPlace a heavy bottom skillet over medium-high heat. Add enough oil to just coat the bottom of the skillet. Carefully add the seasoned corn ribs to the hot skillet and sear on each side for 1 to 2 minutes. Remove corn ribs from heat and toss with garlic-herb butter. Serve.Oven/Broiler VersionLine a baking sheet with foil and lightly spray with cooking spray. Line corn ribs onto prepared baking sheet, cut-side down, about 1/2 inch apart. Set broiler to high heat and broil corn ribs for 1 to 2 minutes, or until slightly charred and blistered. Turn corn ribs over and broil for another minute. Remove from heat and toss with garlic-herb butter. Serve.
Around town we have these single standing strawberry stands set up here and there and I love it! It’s so easy to get persuaded by those big signs and those extra juicy and sweet smell strawberries. I bought an entire flat of them the other day and have been making tons of strawberry things including jams, salsas, salads, etc. Today we have this Strawberry Tart that I’ve also been making with the loads of strawberries…
Around town we have these single standing strawberry stands set up here and there and I love it! It’s so easy to get persuaded by those big signs and those extra juicy and sweet smell strawberries. I bought an entire flat of them the other day and have been making tons of strawberry things including jams, salsas, salads, etc. Today we have this Strawberry Tart that I’ve also been making with the loads of strawberries I have.
This tart is so easy to make and really tasty. It’s perfect to enjoy with a cup of coffee or tea for breakfast or with a scoop of ice cream for dessert. I also like how simple and pretty this tart is and the pistachios add a nice textural crunch to the dish. If you’re looking for a fuss free dessert to make in 30 minutes this summer, this tart is perfect! Enjoy!
How to Make Our Strawberry Tart
Ingredients
Process
Preheat oven to 400˚F. Place cream cheese and honey into a mixing bowl.
Beat together until light and fluffy.
Place your puff pastry sheet onto a parchment lined baking sheet.
Spread honey whipped cream cheese in an even layer leaving half an inch edge.
Spread strawberries over the cream cheese in a single, even layer.
Then evenly stack rest of sliced strawberries over single layer of strawberries.
Fold in the ½ inch puff pastry border and place tart into the oven.
Remove tart from oven and cool for a few minutes.
Drizzle honey and sprinkle chopped pistachio over the top. Allow the tart to cool for 15 minutes before you cut into it and serve.
Preventing a Soggy Strawberry Tart Crust
A soggy crust is a huge bummer. Ideally, you eat this tart the day you make it. However, because we make our tart with puff pastry, you can easily reheat and re-crisp up the bottom.
You can reheat in the oven at 250° until it’s heated through. You can also place the pieces in a nonstick skillet heated on low heat until it crisps up.
Variations
We love this simple tart, especially because it can easily be customized based on personal preferences.
For a more ‘tart’ flavor swap the cream cheese out for some whipped goat cheese.
If you want a saltier ‘bite’ try sprinkling the top with sea salt flakes OR replace half the cream cheese with whipped feta.
The pistachios can also be replaced with toasted and crushed hazelnuts or almonds.
Storing and Reheating Instructions
To store any leftover strawberry tart, place pieces in an airtight container. Top each layer with a piece of parchment (to help absorb any excess moisture) before sealing with a lid. Refrigerate container for up to 2 days.
To reheat, place individual pieces onto a parchment lined baking sheet and bake for a few minutes at 350˚F until heated through. (the tart can also be enjoyed cold or at room temperature)
What to Serve with Our Strawberry Tart
We love the tart as is, but also love adding a big scoop of vanilla ice cream on top or even a big dollop of sweetened whipped cream!
You can also top individual tart pieces with a vanilla custard or curd for an extra rich and decadent experience!
Our strawberry tart is a great dessert to make in only 30 minutes! It's simple and delicious, using seasonal fresh, sweet strawberries and flaky buttery puff pastry!
Place cream cheese and honey into a mixing bowl and beat together until light and fluffy, about 1 minute.
Place puff pastry sheet onto a parchment lined baking sheet and spread honey whipped cream cheese onto the surface, in an even layer.
Spread strawberries over the cream cheese, leaving a ½ inch border, in a single, even layer, before stacking the remaining strawberries.
Fold in the ½ inch puff pastry border and place tart into the oven.
Bake tart for 18 to 22 minutes or until the crust is golden brown and the strawberries have caramelized.
Remove tart from oven and drizzle honey over the top. Sprinkle pistachios over the top.
Allow tart to cool, about 15 minutes before slicing and serving.
Video
Notes
*Makes 1 8”x8” tart
Honey and cream cheese mixture can be made ahead of time and refrigerated for up to 2 days.
When ready to use, allow cream cheese mixture to sit at room temperature for at least 1 hour to soften, which will make it easier to spread.
Strawberries can be cut up to 2 days ahead of time and stored in an airtight container in the refrigerator. If strawberries get too juicy when cut, gently blot with paper towel before arranging on tart to prevent tart from getting soggy.
To me, it’s officially summertime the first time I smell fresh-cut grass AND someone grilling. As a devoted veggie lover, I don’t crave the typical BBQ meats, but I do crave this charred, smokey, and down-right delicious GRILLED CABBAGE! With a chili garlic glaze and crispy Parmesan crust, my recipe transforms this budget-friendly veggie into the star of any summer cookout.
Cabbage is one of my favorite vegetables of all time. Did you know it’s especially high in vitamins C and K? But I don’t need any further convincing – when grilled, the cabbage’s subtly sweet flavor and swoon-worthy texture make me fall even more in love with it. This grilled cabbage recipe MIGHT just be my favorite way to eat it (not including raw with hummus, of course). The charred edges and crisped-up Parmesan are to die for!
And don’t get me started on the softened, thinner leaves combined with the thicker, still crispy outer layers – it’s seriously addictive.
Grilled Cabbage Ingredients
Here’s what you’ll need to make grilled cabbage:
Cabbage: Any whole head of cabbage will work! I had purple and green cabbage on hand, so I grilled both to show you how the different options turned out.
Garlic: Freshly minced garlic adds a ton of flavor to the grilled cabbage wedges.
Olive Oil: Helps the cabbage char and get those irresistible grill marks.
Salt and Pepper: Enhances the natural flavors of the cabbage.
Chili Flakes: Just a pinch adds a subtle heat to the glaze.
Parmesan Cheese: Adds to the crispy, crunchy texture of the cabbage by giving it a super addictive crust on all sides. If you’re dairy-free, you can leave it off.
What Else Can I Add?
Grilled cabbage is the perfect vessel for any seasoning your heart desires! Smoked paprika, ranch seasoning, or a sprinkle of your favorite BBQ rub are all great options if you want to mix the flavors up.
Top Tip
Before slicing, turn your cabbage upside down so the bottom of the stem is visible. Each grilled cabbage wedge should have a piece of that stem attached – it helps keep everything together while grilling. Slice directly through the stem when portioning out the cabbage!
Serving Suggestions
I love topping grilled cabbage with our balsamic glaze, extra Parmesan cheese, and fresh parsley. Then, I usually serve it with anything else I’ve cooked on the grill, like grilled salmon or grilled chicken, for the ultimate summer meal!
Peel away the outermost layers of cabbage and discard them.
Cut your cabbage into 2 inch wedges and shave off the very bottom of the stem so it’s nice and clean. I like to cut the cabbage in half first, so I have a steadier base to cut from. You will want to leave the stem intact when you cut your cabbage into wedges so it stays in one piece on the grill.
Whisk together the olive oil, minced garlic, sea salt, freshly cracked black pepper, chili flakes, and grated Parmesan in a small bowl.
Brush the Parmesan cheese mixture over all sides of each cabbage wedge.
Grill the cabbage on each side for 5-6 minutes each on a 400 degree grill. Once you put the cabbage on the grill, resist the urge to move it around. Let it sear in one spot until it’s time to flip. In my opinion, the more char, the better!
Dress each grilled cabbage wedge with a drizzle of our balsamic glaze and any additional Parmesan cheese you may have, and sprinkle 1 Tbsp freshly minced parsley on top (all optional). Serve and enjoy!
Peel away the outermost layers of the cabbage to remove any wilted, tough, or damaged leaves, and discard them.
Cut your cabbage into 2-inch wedges and shave off the bottom of each wedge to create a clean, flat edge. I like to cut my cabbage in half first; it makes slicing through the stem a bit easier. Turn the cabbage over, slice through the stem, and cut each half into equal-sized wedges. Keep the stem intact for easier grilling!
In a small bowl, combine 3 Tbsp olive oil, 1 minced garlic clove, 1 tsp sea salt, 1/2 tsp black pepper, 1 tsp chili flakes, and 2 Tbsp grated Parmesan.
Brush the Parmesan cheese mixture over all sides of each cabbage wedge.
Heat your grill to 400°F. Carefully place each cabbage wedge onto the grill and cook for 5-6 minutes. Once you put the cabbage on the grill, resist the urge to move it around. Let it sear in one spot until it’s time to flip. In my opinion, the more char, the better!
After 5-6 minutes, flip the cabbage wedges and continue cooking for an additional 5-6 minutes.
(Optional) Drizzle some balsamic glaze over the charred cabbage, top with additional Parmesan cheese (if you have some leftover), and sprinkle with 1 Tbsp freshly minced parsley.
Serve this easy grilled cabbage during your next holiday BBQ, potluck, or grill night!
One of my favorite things to make during the summer is this Butter Roasted Cherry Tomato Pasta! This recipe is a great way to use up a lot of super ripe and seasonal cherry tomatoes that are readily available during the summer months. It’s also a simple recipe that isn’t very fussy, vegetarian friendly an can be easily adaptable. Also, just a little pro tip: the butter roasted cherry tomatoes themselves are to die for…
One of my favorite things to make during the summer is this Butter Roasted Cherry Tomato Pasta! This recipe is a great way to use up a lot of super ripe and seasonal cherry tomatoes that are readily available during the summer months. It’s also a simple recipe that isn’t very fussy, vegetarian friendly an can be easily adaptable.
Also, just a little pro tip: the butter roasted cherry tomatoes themselves are to die for and can be used on so much more than just pasta. Spoon some over a piece of avocado or ricotta topped toast or throw some on top of a salad, just to name a couple ideas!
How to Make Our Cherry Tomato Pasta
Ingredients
Process
Preheat oven to 375˚F. Sprinkle cubed butter, garlic and thyme along bottom of a shallow baking dish.
Top mixture with tomatoes. Season generously with salt and pepper.
Place tomatoes into the oven and roast for 10 minutes. Remove from oven and fold together until tomatoes are well coated in melted butter. Place tomatoes back into the oven for another 20 minutes or until tomato skins have begun to shrivel and the tomatoes themselves have slightly burst. Discard thyme sprigs.
While tomatoes roast, fill a large pot with water and bring to a boil. Add a small handful of salt, followed by the pasta and cook until al dente. Drain into a colander, reserving 1/3 cup of the pasta liquid.
Carefully peel roasted garlic and mince.
Add garlic back to tomatoes and toss together along with all the juices in the pan.
Place a large skillet over medium-high heat. Add oil and a third of the tomatoes (with the juices).
Add pasta to the skillet and toss together for a few minutes. Season with salt and pepper. Pour reserved pasta water into the skillet and cook until liquid has mostly evaporated.
Sprinkle Parmesan over pasta.
Toss together until Parmesan is evenly distributed.
Transfer pasta to a platter and top with remaining tomato mixture (along with juices). Top with fresh basil leaves and more freshly grated Parmesan. Serve.
Tips and Tricks for Cherry Tomato Pasta Success
Roast the tomatoes ahead of time (up to a week!), to save time when making the cherry tomato pasta.
Although not completely necessary I love using this ribbed baking dish for roasting tomatoes (and for general baking!) It really helps to prevent any tomatoes from sticking to the bottom of the baking dish.
Although you’ll have some liquid from the butter and tomato juices the reserved pasta water is important! It adds a bit of starchy liquid to mixture, which helps create a “sauce” for the pasta, especially once the Parmesan is added.
Make Ahead Instructions for Our Cherry Tomato Pasta
Pasta
The pasta can be boiled up to 3 days ahead of time. Once the pasta is drained, run it under cool water to stop the cooking process, then transfer the well drained pasta to an airtight container and refrigerate for up to 3 days, until ready to use. Separately store cooled pasta water in an airtight container.
Once you’re ready to use the pasta, transfer back to a colander and run under warm water until pliable. Heat the reserved pasta water back up in a microwave or in a small pot over the stove and set aside.
Cherry Tomatoes
The cherry tomatoes can be roasted up to 7 days ahead of time. Once roasted tomatoes have cooled, peel garlic, mince and stir back into tomatoes. Then transfer entire mixture to an airtight container until ready to use.
When ready to use, discard thyme sprigs, then warm tomato mixture back up in the microwave or transfer mixture to a pot and simmer until warmed.
Other Uses for Our Butter Roasted Cherry Tomatoes
As I mentioned earlier, the butter roasted cherry tomatoes can be used beyond this pasta dish! Some of my favorite uses are:
Spooned onto avocado (or ricotta) toast.
Tossed into a salad or grain bowl.
Served alongside crackers, crostini and other dips.
Smashed and spread onto a sandwich or in a wrap/pita.
A deliciously simple recipe for Butter Roasted Cherry Tomato Pasta! It's the perfect summertime dinner that also happens to be vegetarian friendly! Roasting the cherry tomatoes in butter really takes this recipe to the next level!
Spread butter, garlic and thyme along bottom of a shallow baking dish and top with tomatoes. Season with salt and pepper.
Place tomatoes into the oven and roast for 10 minutes. Remove from oven and fold together until tomatoes are well coated in melted butter. Place tomatoes back into the oven for another 20 minutes or until tomato skins have begun to shrivel and the tomatoes themselves have slightly burst.
While tomatoes roast, fill a large pot with water and bring to a boil.
Add a small handful of salt, followed by the pasta and cook until al dente. Drain into a colander, reserving 1/3 cup of the pasta liquid.
Remove tomatoes from oven and discard thyme sprigs and any tomato stems. Carefully peel garlic and mince. Add garlic back to tomatoes and toss together along with all the juices in the pan.
Place a large skillet over medium-high heat. Add oil and a third of the tomatoes (with the juices).
Add pasta to the skillet and toss together for a few minutes. Season with salt and pepper.
Pour reserved pasta water into the skillet and cook until liquid has evaporated.
Sprinkle Parmesan over pasta and toss together until evenly distributed.
Transfer pasta to a platter and top with remaining tomato mixture (along with juices).
Top with fresh basil leaves and loads more freshly grated Parmesan. Serve.
Notes
Tips and Tricks for Cherry Tomato Pasta Success
Roast the tomatoes ahead of time (up to a week!), to save time when making the cherry tomato pasta.
Although not completely necessary I love using this ribbed baking dish for roasting tomatoes (and for general baking!) It really helps to prevent any tomatoes from sticking to the bottom of the baking dish.
Although you’ll have some liquid from the butter and tomato juices the reserved pasta water is important! It adds a bit of starchy liquid to mixture, which helps create a “sauce” for the pasta, especially once the Parmesan is added.
Make Ahead Instructions for Our Cherry Tomato PastaPastaThe pasta can be boiled up to 3 days ahead of time. Once the pasta is drained, run it under cool water to stop the cooking process, then transfer the well drained pasta to an airtight container and refrigerate for up to 3 days, until ready to use. Separately store cooled pasta water in an airtight container.Once you’re ready to use the pasta, transfer back to a colander and run under warm water until pliable. Heat the reserved pasta water back up in a microwave or in a small pot over the stove and set aside.Cherry TomatoesThe cherry tomatoes can be roasted up to 7 days ahead of time. Once roasted tomatoes have cooled, peel garlic, mince and stir back into tomatoes. Then transfer entire mixture to an airtight container until ready to use.When ready to use, discard thyme sprigs, then warm tomato mixture back up in the microwave or transfer mixture to a pot and simmer until warmed.
