Inspired by one of our go-to orders at True Food Kitchen, this roasted vegetable salad is fall at its best! Tender sliced butternut squash, crispy roasted Brussels sprouts, creamy white beans, and shredded kale in a zippy apple cider vinaigrette. It’s …
Inspired by one of our go-to orders at True Food Kitchen, this roasted vegetable salad is fall at its best! Tender sliced butternut squash, crispy roasted Brussels sprouts, creamy white beans, and shredded kale in a zippy apple cider vinaigrette. It’s delicious, gorgeous, and a nutritional powerhouse!
Just 30 minutes required for this gluten-free and plant-based meal packed with protein, fiber, and vitamins and minerals galore.
When salad season and apple season collide, make this QUICK kale apple slaw! It’s sweet, crunchy, zippy, versatile, and comes together in just 10 minutes.
It’s the perfect simple side to pair with your favorite protein + roasted veggies…or for br…
When salad season and apple season collide, make this QUICK kale apple slaw! It’s sweet, crunchy, zippy, versatile, and comes together in just 10 minutes.
It’s the perfect simple side to pair with your favorite protein + roasted veggies…or for brightening up heavier meals. Let us show you how it’s done!
How to Make Kale Apple Slaw
This simple kale apple slaw is made in just 1 bowl!
When it comes to creating a delicious salad, the right dressing can make all the difference. This everyday Lemon Vinaigrette is a staple in my refrigerator. It’s simple to make, full of zippy flavor and the perfect addition to almost any salad! Why I Love This Recipe The Ingredients Variations and Substitutions How to Make…
When it comes to creating a delicious salad, the right dressing can make all the difference. This everyday Lemon Vinaigrette is a staple in my refrigerator. It’s simple to make, full of zippy flavor and the perfect addition to almost any salad!
Quick and Easy: This everyday lemon vinaigrette recipe comes together in minutes with just a few simple ingredients.
Versatile: Whether you need a dressing for your Italian Chopped Salad or something to drizzle over Air Fryer Veggies, this lemon vinaigrette is a delicious choice! You can also use it as a marinade for chicken or fish.
Flavorful: Bright, tangy, and always delicious, this lemon vinaigrette is full of flavor that you can’t get enough of.
Pantry Staples: You can whip up this dressing with ingredients you probably already have in your kitchen. It’s one of our go-to dressings that’s always in our refrigerator.
The Ingredients
Olive Oil: This forms the base of our vinaigrette, providing a rich and smooth texture. Extra virgin olive oil is best when it comes to dressings.
Fresh Lemon Juice: The star of the show! Freshly squeezed lemon juice gives the vinaigrette its bright and zesty flavor.
Sugar or Honey: A touch of sweetness helps balance the tartness of the lemon juice. You can use either sugar or honey, depending on your preference.
Shallot: Adding finely minced shallot brings a subtle, savory depth to the vinaigrette, enhancing its overall flavor.
Kosher Salt: A pinch of kosher salt enhances all the other flavors without overpowering them.
Variations and Substitutions
Vinegar Swap: Substitute the lemon juice with an equal amount of apple cider vinegar or white wine vinegar for a different tangy flavor.
Herbs: Add a teaspoon of fresh or dried herbs like basil, thyme, or oregano for an herby twist like in this Citrus Herb Vinaigrette.
Garlic: Mince a clove of garlic and mix it in for an extra kick.
Mustard: A teaspoon of Dijon mustard can add a nice tang and help emulsify the dressing.
How to Make an Everyday Lemon Vinaigrette
Step 1: Add the ingredients to a food processor and pulse to emulsify. If you don’t have a food processor, add the ingredients in a small bowl or jar with a lid whisking (or shaking) until the mixture is well combined and emulsified.
Step 2: Taste the vinaigrette and adjust the seasoning as needed. You might want to add more salt, pepper, or even a bit more honey if you like it sweeter.
Tips and Tricks
Emulsify for Best Results: Whisking the ingredients together helps to emulsify the dressing, ensuring that the oil and lemon juice blend seamlessly. If you don’t have a food processor, use a jar with a tight-fitting lid to shake it up.
Storage: Store any leftover vinaigrette in an airtight container in the refrigerator for up to a week. Shake well before each use.
Room Temperature: If your vinaigrette solidifies in the fridge, let it sit at room temperature for a few minutes before using it. Give it a good shake or whisk to recombine the ingredients.
Stored properly in the refrigerator, this vinaigrette will last up to a week. Always give it a good shake or stir before using.
Can I make lemon vinaigrette vegan?
Absolutely! Just use sugar or maple syrup instead of honey to keep the recipe vegan-friendly.
What else can I use lemon vinaigrette for?
This lemon vinaigrette is incredibly versatile. Use it as a marinade for chicken or fish, a dressing for grain bowls, or even as a dip for fresh veggies.
Whether you’re looking to add a touch of brightness to your salads or a quick and flavorful marinade, this lemon vinaigrette is your new everyday kitchen staple. If you make this salad dressing and love it, leave a comment and rating below!
This everyday Lemon Vinaigrette is a staple in my refrigerator. It's simple to make, full of zippy flavor and the perfect addition to almost any salad!
Add the ingredients to a food processor and pulse to emulsify. Alternatively, add the ingredients to a small bowl or mason jar whisking (or shaking) until the mixture is well combined and emulsified.
Taste the vinaigrette and adjust the seasoning as needed. You might want to add more salt, or even a bit more honey if you like it sweeter.
Notes
Too Zippy? If you’re dressing is too zippy, add more olive oil to taste.Emulsify for Best Results: Whisking the ingredients together helps to emulsify the dressing, ensuring that the oil and lemon juice blend seamlessly. If you don’t have a food processor, use a jar with a tight-fitting lid to shake it up.Storage: Store any leftover vinaigrette in an airtight container in the refrigerator for up to a week. Shake well before each use.Room Temperature: If your vinaigrette solidifies in the fridge, let it sit at room temperature for a few minutes before using it. Give it a good shake or whisk to recombine the ingredients.Serving Suggestions: Use this zippy, lemony vinaigrette on a simple arugula salad, Summer Garden Salad, Apple, Pear and Goat Cheese Fall Salad, Easy Breezy Roast Veggie Salad or this Grilled Chicken, Vegetable and Avocado Salad to name a few.
This hearty veggie bake recipe is savory and refined, almost meaty, but it’s vegetarian and gluten-free! It’s perfect for Meatless…
This hearty veggie bake recipe is savory and refined, almost meaty, but it’s vegetarian and gluten-free! It’s perfect for Meatless Mondays or a cozy brunch.
Food is about connection and people. That’s what drew Alex and me to cooking together. Our kids might be too young to truly understand, but when we all eat the same food, there’s truly something that stirs in me. When we first ate this veggie bake together, watching our kids love it so much (making the yum yum sound) was fulfilling in a way that I never dreamed.
This harvest vegetable bake is a recipe from The Pollan Family Table cookbook. It’s a vegetarian main dish the Pollans suggested we try, and my, does it deliver on flavor! It’s a combination of vegetables and baked tofu, topped with cheese and baked until bubbly. Here’s the recipe and more about it!
Tips for making this veggie bake
This veggie bake is from The Pollan Family Table cookbook (shared here with the authors’ permission!). While it takes a bit of time to prepare, the flavor is savory and refined, almost meaty. It features a filling of tofu, cheese, carrots, broccoli, chard, and mushrooms, flavored in a punchy wine sauce.
We served this veggie bake as a vegetarian main dish for dinner, but we think it would also be a fantastic savory bake for a brunch spread. This vegetable bake recipe is incredibly versatile and can be served so many ways. A few of our favorite ways to enjoy this recipe are:
With a side of brown rice — The hearty vegetables and cheese go perfectly with a side of brown rice. The rice rounds out the meal and adds a healthy source of carbs to your plate without taking away from the main attraction (this vegetable bake!).
With a simple salad — If you’re serving this vegetable bake at lunch or dinner, a fresh salad of some kind would pair well with the baked veggies.
With fruit salad — To make this dish brunch appropriate, serve it with a lighter, fresh side like fruit salad.
More about the book
This book is by the Pollan family: mother Corky and sisters Dana, Lori, and Tracy. Brother Michael Pollan is well-known for his books and documentaries on food and eating. His mother and sisters have collaborated on a The Pollan Family Table cookbook with the message that a culture of family dinners is transformative: for your physical health, mental well-being, and overall happiness.
We were lucky enough to have the Pollan family as guests on our podcast, and it stands out as one of our favorite episodes to date. Maybe it’s because we had four guests at once (yes, four!). But I think it’s because of the genuine warmth and sincerity with which these women recounted growing up at the table — and their own hopes for the next generation of eaters.
Congratulations to the Pollan family on an incredible book: we can’t wait for the next one! And make sure to take a listen to their podcast episode: A Family Affair.
More vegetarian dinner recipes
We love creating easy dinner recipes that are naturally meatless! A few of our favorite vegetarian dinners are:
1 cup peeled and sliced carrots, cut into 1/4-inch-thick rounds
2 cups sliced zucchini, cut into 1/4-inch-thick rounds (we omitted)
2 ½ cups 1-inch broccoli florets
2 cups packed stemmed and roughly chopped Swiss chard (we did 5 cups)
¾ cup shredded cheddar cheese
¾ cup shredded Monterey Jack cheese
Instructions
Set a rack in the middle of the oven and preheat the oven to 350ºF. Line a rimmed baking sheet with parchment paper.
Arrange the tofu in a single layer on the baking sheet and bake for 20 minutes, flipping once halfway through. Remove from the oven and set aside. Increase the oven temperature to 400ºF.
Meanwhile, begin preparing the sauce and vegetables. In a small saucepan over medium heat, melt the butter. Add 1 tablespoon of the oil, the shallot, and the minced garlic. Stir occasionally until they become translucent and begin to brown, about 8 minutes. Add the sherry and white wine and cook for 2 minutes. Stir in the vegetable broth, soy sauce, ½ teaspoon of salt, and ⅛ teaspoon of pepper. Bring to a boil, then reduce the heat to low and simmer for 10 minutes. Set aside.
While the sauce simmers, pour the remaining 2 tablespoons of oil into a large skillet over medium heat. When the oil is shimmering, add the sliced garlic, the mushrooms, and carrots, and saute for 2 minutes. Raise the heat to medium high, add the zucchini and broccoli, and saute for 6 minutes. Add the Swiss chard and stir all the vegetables continuously for 2 minutes more, until well combined and the Swiss chard has wilted.
Transfer the vegetables to a large casserole or baking dish. Add the tofu, pour the sauce over the casserole, and mix. Sprinkle the cheddar and Monterey Jack cheese on top. Bake uncovered until the cheese are browned and bubbling, 20 to 25 minutes. Serve hot.
Notes
Reprinted with permission from The Pollan Family Table: The Best Recipes and Kitchen Wisdom for Delicious, Healthy Family Meals by Corky, Lori, Dana, and Tracy Pollan
Green beans almondine (amandine) is a classic French dish. It may sound fancy, but it is basically green beans with a garnish of almonds. Sometimes simple recipes are the best and that is definitely true with this recipe. The bright green beans are sau…
Green beans almondine (amandine) is a classic French dish. It may sound fancy, but it is basically green beans with a garnish of almonds. Sometimes simple recipes are the best and that is definitely true with this recipe. The bright green beans are sautéd with shallot and garlic for flavor and topped with toasted sliced…
I love making pumpkin recipes during the fall months. I usually go sweet instead of savory because I have so many favorites like pumpkin chocolate chip bread, pumpkin cookies, and pumpkin bundt cake. But I also love using pumpkin in savory dishes. This…
I love making pumpkin recipes during the fall months. I usually go sweet instead of savory because I have so many favorites like pumpkin chocolate chip bread, pumpkin cookies, and pumpkin bundt cake. But I also love using pumpkin in savory dishes. This Pumpkin Pasta recipe is a fall favorite and easy to make. The…
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Green beans almondine (amandine) is a classic French dish. It may sound fancy, but it is basically green beans with a garnish of almonds. Sometimes simple recipes are the best and that is definitely true with this recipe. The bright green beans are sautéd with shallot and garlic for flavor and topped with toasted sliced… 
I love making pumpkin recipes during the fall months. I usually go sweet instead of savory because I have so many favorites like pumpkin chocolate chip bread, pumpkin cookies, and pumpkin bundt cake. But I also love using pumpkin in savory dishes. This Pumpkin Pasta recipe is a fall favorite and easy to make. The…