Sauteed Asparagus
Sauteed asparagus is a healthy easy side dish perfect for spring! Tender spears are cooked in olive oil with salt, pepper, and lemon. Simple yet vibrant! Vegan.
Category: Vegetable Recipes
Minted Pea Soup
This Minted Pea Soup is refreshing and light. Perfect for spring gatherings, it’s fast and easy to make using fresh or frozen peas. Vegan-adaptable.
Tempeh Salad
This healthy tempeh salad recipe is made with crispy blackened tempeh, avocado, kale and creamy vegan cajun ranch dressing. Vegan.
Broccoli Salad
This broccoli salad is the perfect creamy, crunchy, rich, and flavorful side to go with any meal. It’s my new go-to for parties!
The post Broccoli Salad appeared first on Budget Bytes.
It’s nearly grilling season, and I need a reliable side dish to bring to parties, family reunions, and barbecues. This broccoli salad is the perfect creamy, crunchy, rich, and flavorful side to go with any meal. It has a great balance of sweet and tangy flavors, and the texture is unbeatable. It’s a fact that if you add bacon to any vegetable dish, even the most discerning meat eaters will give it a try. Baby steps, right?! I love making sure my loved ones eat their vegetables!
What Is Broccoli Salad?
Broccoli salad is a classic side dish made from broccoli florets tossed with cheddar cheese, raisins, bacon, walnuts, and red onion, coated in a creamy and tangy dressing. This salad has a wonderful balance of flavors and textures and is so versatile!
Ingredients
Here’s what you’ll need to make broccoli salad:
- Broccoli: Has an earthy and slightly sweet, slightly bitter flavor, as well as a delightful crunch!
- Cheddar Cheese: Adds a creamy and salty component to the salad.
- Raisins: Add a pop of sweet and fruity flavor.
- Bacon: Adds a great savory and umami flavor. You’ll need 6 strips of cooked bacon. Vegetarian? No problem, just leave it out. Sometimes I put the bacon on the side for gatherings where there might be varied dietary restrictions.
- Walnuts: Add a nutty flavor and delicious crunch.
- Red Onion: Adds a bit of bite to the recipe and a wonderful crunchy texture, creating a great contrast to the sweet and chewy raisins.
- Mayo: Adds richness and creaminess to the dressing.
- Greek Yogurt: Makes the dressing extra creamy and tangy with fewer calories and fat than sour cream. I highly recommend Greek yogurt over plain yogurt or sour cream for its thicker, creamy texture.
- White Vinegar: Adds a refreshing brightness and tanginess to the dressing to balance the richness.
- Sugar: Adds sweetness to balance out the vinegar.
- Salt and Pepper: Enhance the overall flavor of the salad.
Should I Blanch The Broccoli?
In testing, I preferred the final texture of raw broccoli over blanched, but you certainly can blanch the broccoli if you prefer. The blanching process takes out some of the natural bitter flavor from the broccoli; simply drop the florets in a large pot of salted boiling water for 1 minute, then quickly shock in a bowl of ice water. Instead, I opted to simply rinse my broccoli florets in hot water to make them extra bright green and make sure they were nice and clean.
Top Tip
To keep your broccoli salad from turning out watery, make sure to thoroughly dry the florets. The salt in the dressing will naturally draw out some of the moisture from the veggies, so making sure they are dry after washing them is an important step! I like to spread them out on a clean kitchen towel and gently pat them dry with another towel laid on top while I prep the rest of my ingredients.
What To Serve with Broccoli Salad
Broccoli salad is such a fresh and crunchy dish with a ton of flavor, so I suggest pairing it with simple proteins, like air fryer chicken breast or glazed pork chops.
Broccoli Salad
This broccoli salad is the perfect creamy, crunchy, rich, and flavorful side to go with any meal. It's my new go-to for potlucks!
Servings 6 (about 1 cup each)
Calories 305kcal
Ingredients
Broccoli Salad
- 1 large broccoli crown, separated into florets (about 4 cups) $1.10
- 1 cup shredded cheddar cheese $1.24
- 1/4 cup raisins $0.39
- 6 strips bacon $0.90
- 1/4 cup walnuts, crushed $0.80
- 1/4 red onion, diced into small pieces $0.21
Broccoli Salad Dressing
- 1/2 cup mayo $0.75
- 2 Tbsp Greek yogurt $0.21
- 1 Tbsp white vinegar $0.04
- 1 Tbsp sugar $0.05
- 1/4 teaspoon salt $0.05
- 1/4 teaspoon pepper $0.05
Instructions
- Cook the bacon until crispy. Let cool on clean paper towel-lined plate. Chop into bite sized bits and set aside.
- In a small mixing bowl, combine mayo, Greek yogurt, white vinegar, sugar, salt, and pepper. Whisk together and set dressing aside.
- Cut broccoli into florets, shred the cheddar cheese, gather raisins, crumble bacon, crush walnuts, and dice red onion.
- Combine salad ingredients in a large mixing bowl and toss to combine.
- Pour the dressing over broccoli salad and toss together until completely coated. Serve immediately, or let it marinate and get extra yummy in the fridge for up to 5 days!
See how we calculate recipe costs here.
Nutrition
Serving: 1serving | Calories: 305kcal | Carbohydrates: 9g | Protein: 9g | Fat: 26g | Sodium: 477mg | Fiber: 1g
how to make Broccoli Salad – step by step photos
In a small mixing bowl, combine 1/2 cup mayo, 2 Tbsp Greek yogurt, 1 Tbsp white vinegar, 1 Tbsp sugar, 1/4 tsp salt, and 1/4 tsp pepper.
Whisk together and set dressing aside.
Cut 1 large crown of broccoli into florets, shred 1 cup of cheddar cheese, gather 1/4 cup of raisins, crumble 6 strips of crispy bacon, crush 1/4 cup walnuts, and dice 1/4 of a red onion.
Combine salad ingredients in a large mixing bowl and toss to combine.
Pour the dressing over broccoli salad and toss together until completely coated. Serve immediately, or let it marinate and get extra yummy in the fridge for up to 5 days!
The post Broccoli Salad appeared first on Budget Bytes.
Romesco Sauce with Rigatoni
The key to any delicious pasta meal is the sauce, and this romesco sauce is soon to be your favorite – right up there with our homemade vodka sauce and bolognese sauce. Our creamy romesco sauce is made from blended roasted red peppers, almonds, tomato paste, and herbs, creating a rich and flavorful dish that’s only made better by the buttery parmesan herb breadcrumbs sprinkled on top! This entire recipe takes less than 30 minutes…
The post Romesco Sauce with Rigatoni appeared first on Spoon Fork Bacon.
The key to any delicious pasta meal is the sauce, and this romesco sauce is soon to be your favorite – right up there with our homemade vodka sauce and bolognese sauce. Our creamy romesco sauce is made from blended roasted red peppers, almonds, tomato paste, and herbs, creating a rich and flavorful dish that’s only made better by the buttery parmesan herb breadcrumbs sprinkled on top!
This entire recipe takes less than 30 minutes and is easily customizable to add protein and vegetables or be eaten just as it is. It’s the perfect weeknight meal and can even be made days or months ahead to enjoy anytime the craving strikes (and we know it will!).
What is Romesco Sauce?
While it’s a perfect pairing for pasta, romesco sauce can be used for so much more. Originally from the Catalonia region of Spain, romesco sauce is a blend of roasted red peppers, tomatoes, garlic, and almonds, with a little wiggle room for bonus ingredients like lemon, parsley, basil, or other spices and seasonings to make it your own.
When blended, the ingredients create a vibrant, rich, and slightly smoky sauce – almost like a cross between pesto and salsa. While it was traditionally served with fish, we love it tossed with pasta or dipped, spread, and drizzled over just about everything else!
How to Make Romesco Sauce with Rigatoni
Ingredients
Process
- Fill a pot with water, place it over high heat, and bring it to a boil. Add a small handful of salt and rigatoni and boil, stirring occasionally, until al dente, 6 to 7 minutes. Drain the pasta into a colander, reserving 2/3 cup of pasta water. Set aside.
- Melt butter in a skillet over medium heat, then add breadcrumbs. Stir and toast the breadcrumbs for 3 to 4 minutes, then remove from heat.
- Once the mixture has cooled, stir in Parmesan. Set aside.
- Place all sauce ingredients into a blender and puree until smooth.
- Pour mixture into skillet and place over medium-low heat. Stir in reserved pasta water and simmer for 2 to 3 minutes.
- Add pasta into the sauce and toss together until the pasta is fully coated—season with salt and pepper.
- Pour coated pasta onto a serving platter, top with buttered parmesan-herb breadcrumbs, and serve.
Is Romesco Sauce Only for Pasta?
While it’s mouthwatering on pasta, there are many more romesco sauce uses you need to try!
- As a spread for sandwiches. Swap mayonnaise or mustard for this savory sauce. Try it on a grinder, roast beef, or with a classic grilled cheese.
- Served with meat. Use romesco sauce as a dip or drizzled over grilled steak, pork chops, or air-fried chicken.
- With vegetables. A good dip can make any vegetable, whether grilled, baked, or steamed, irresistible. Serve this sauce with polenta fries, asparagus, green beans, or potatoes.
- With breakfast. Romesco sauce isn’t just for dinner dishes. Serve it drizzled over scrambled eggs or cloud eggs, in a breakfast burrito, or over twice-baked breakfast potatoes.
- As a dip. Serve a dish of warm or cold romesco sauce with crusty bread, bagel chips, crackers, or raw veggies.
Make Ahead, Freezing, and Reheating Instructions
Make Ahead
To make this meal even easier, you can make the romesco sauce ahead of time, so all you have to do the night of is boil your pasta and quickly make your breadcrumbs.
In our opinion, romesco sauce that’s sat in the refrigerator for a day or two is even better than fresh sauce, as the flavors become richer and they have time to meld together. Just make the recipe for the sauce as directed, let it cool, and store it in an airtight container in the refrigerator for up to 5 days.
To make the pasta ahead, boil it until slightly al dente, drain, toss with a little olive oil, then let it cool completely. Store it in the refrigerator for up to 2-3 days.
Freezing
Romesco sauce is perfect for freezing as the texture and flavor stay the same. This makes it a great sauce to prepare in double or triple batches, freezing the rest for later! Portion the sauce into freezer bags, lay them flat, and freeze for up to 3 months.
You can also freeze the entire pasta dish (minus the breadcrumb mixture) to reheat and enjoy at a later date. Make the sauce and the pasta and combine as directed. Once cooled, store in an airtight container in the freezer for up to three months. Do not freeze with the breadcrumb topping, as this will become soggy as they thaw.
Reheating
- To reheat refrigerated romesco sauce, add it to a pot over the stove on low heat. Stir gently until warmed through.
- To reheat refrigerated pasta, add it to a pot over the stove on low heat. Stir gently until warmed through, adding a little water if needed.
- To reheat frozen romesco and rigatoni, let the pasta thaw in the refrigerator overnight, then add it to a pot over low to medium heat. Warm through, adding a small amount of water if the sauce and pasta seem dry.
Variations
We love this recipe as is, but here are some easy ways you can change up the dish to make it your own!
- Make it vegan. The romesco sauce and rigatoni are already naturally vegan, so just use dairy-free butter for the breadcrumbs, and the entire dish will be vegan and dairy-free!
- Add protein. To make this dish a little more filling and balanced, add diced chicken or steak, ground turkey or burger, or shrimp.
- Add veggies. Steam, roast, or saute broccoli, peppers, zucchini, eggplant, mushrooms, or cauliflower (or any combination of veggies) and serve them mixed into the pasta or on the side.
- Make it extra creamy. This sauce already has a rich texture, but you can make it even more decadent and creamy by adding a splash of half and half or a dollop of sour cream or Greek yogurt.
- Make it spicy. Add a sprinkle of crushed red pepper flakes or minced jalapeno peppers to the sauce for a spicy kick.
- Swap the nuts. Instead of slivered almonds, use crushed walnuts or pine nuts in the romesco sauce.
What to Serve with Romesco Sauce with Rigatoni
To make this into a complete meal, serve your rigatoni with romesco sauce alongside:
- Garlic Bread or a loaf of other crusty bread
- Shaved Brussels Sprout Salad
- A simple, leafy green salad
- Roasted Cauliflower
- Roasted Rack of Lamb
- Salmon or other seafood
More Delicious Recipes You Will Love
Romesco Sauce with Rigatoni
Our bright and robust Romesco Sauce Rigatoni is topped with buttered parmesan and herb breadcrumbs for the perfect pasta dish!
Servings 3
Calories 642kcal
Equipment
Ingredients
- 1/2 pound rigatoni
buttered parmesan-herb breadcrumbs
- 2 1/2 tablespoons unsalted butter
- 2/3 cup Italian Style breadcrumbs
- 1/3 cup grated Parmesan
romesco sauce
- 1 (16 ounce) jar roasted red bell peppers, drained
- 1/3 cup slivered almonds
- 1 1/2 tablespoons tomato paste
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves
- 1/2 lemon, juiced
- 3 tablespoons minced parsley
- 2 tablespoons minced basil leaves
- salt and pepper to taste
Instructions
pasta
- Fill a pot with water, place over high heat and bring to a boil. Add a small handful of salt and rigatoni and boil, stirring occasionally, until al dente, 6 to 7 minutes.
- Drain pasta into a colander, reserving 2/3 cup pasta water. Set aside.
breadcrumbs
- Melt butter in a skillet over medium heat and add breadcrumbs. Stir and toast breadcrumbs for 3 to 4 minute, and remove from heat. Once mixture has cooled, stir in Parmesan. Set aside.
romesco sauce
- Place all ingredients into a blender and puree until smooth. Pour mixture into skillet and place over medium-low heat. Stir in reserved pasta water and simmer for 2 to 3 minutes.
assembly
- Add pasta into sauce and toss together until pasta is fully coated. Season with salt and pepper.
- Pour coated pasta onto a serving platter, top with buttered, Parmesan-herb breadcrumbs and serve.
Notes
Make Ahead
- To make this meal even easier, you can make the romesco sauce ahead of time, so all you have to do the night of is boil your pasta and quickly make your breadcrumbs.
- In our opinion, romesco sauce that’s sat in the refrigerator for a day or two is even better than fresh sauce, as the flavors become richer and they have time to meld together. Just make the recipe for the sauce as directed, let it cool, and store it in an airtight container in the refrigerator for up to 5 days.
- To make the pasta ahead, boil it until slightly al dente, drain, toss with a little olive oil, then let it cool completely. Store it in the refrigerator for up to 2-3 days.
- Romesco sauce is perfect for freezing as the texture and flavor stay the same. This makes it a great sauce to prepare in double or triple batches, freezing the rest for later! Portion the sauce into freezer bags, lay them flat, and freeze for up to 3 months.
- You can also freeze the entire pasta dish (minus the breadcrumb mixture) to reheat and enjoy at a later date. Make the sauce and the pasta and combine as directed. Once cooled, store in an airtight container in the freezer for up to three months. Do not freeze with the breadcrumb topping, as this will become soggy as they thaw.
- To reheat refrigerated romesco sauce, add it to a pot over the stove on low heat. Stir gently until warmed through.
- To reheat refrigerated pasta, add it to a pot over the stove on low heat. Stir gently until warmed through, adding a little water if needed.
- To reheat frozen romesco and rigatoni, let the pasta thaw in the refrigerator overnight, then add it to a pot over low to medium heat. Warm through, adding a small amount of water if the sauce and pasta seem dry.
Nutrition
Calories: 642kcal | Carbohydrates: 83g | Protein: 20g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 35mg | Sodium: 1955mg | Potassium: 500mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1037IU | Vitamin C: 24mg | Calcium: 223mg | Iron: 4mg
The post Romesco Sauce with Rigatoni appeared first on Spoon Fork Bacon.
45 Fresh and Healthy Mexican Recipes
Here’s a collection of our most popular Mexican recipes! Whether you are looking for Cinco de Mayo recipes, easy vegetarian meals, tasty Mexican appetizers, authentic Mexican classics, or fresh and tasty side dishes, you’ll find inspiration here.
Grilled Artichokes
Grilled artichokes are deliciously tender and smoky. Skip the butter and aioli and serve them up with our punchy Italian Salsa Verde. A tasty vegan appetizer or side dish that presents beautifully!
Air Fryer Potatoes
Air fryer potatoes are soft on the inside, crispy on the outside, and made for dipping. They’re the perfect side for any meal!
The post Air Fryer Potatoes appeared first on Budget Bytes.
Potatoes, or “spuds” as my Irish brother-in-law affectionately calls them, are truly a favorite for just about everyone. Potatoes can be cooked 1,000 ways and they always steal the show! These air fryer potatoes are proof of that. Soft on the inside and crispy on the outside, they’re like mini baked potatoes. They are seriously delicious dipped in ketchup, mayo, or Comeback Sauce. This air fryer potato recipe is great to use with whatever potatoes you have on hand, making it the perfect recipe for fridge clean out day.
Why Make Potatoes in the Air Fryer?
Listen, we love roasted potatoes. They’re simple and delicious. But sometimes you need potatoes right now, and roasting just isn’t quick enough. Using an air fryer, these potatoes are roasted to perfection in less than half the time. So, the next time you have a potato emergency, this air fryer potato recipe is here for you. You can thank us later!
Ingredients for Air Fryer Potatoes
Here’s what you’ll need to make air fryer potatoes:
- Potatoes: You can use any variety of mini potatoes. We found some tri-color potatoes on sale, so we used those!
- Oil: Helps keep the potatoes moist as they cook and helps them get nice and crispy on the outside. We used olive oil, but you could also use vegetable or canola oil.
- Spices: A combination of garlic powder, onion powder, smoked paprika, salt, and pepper creates a smoky and savory flavor and the paprika adds a pop of color.
- Fresh Parsley: Adds a little bit of greenery and freshness.
Should I Soak the Potatoes?
We did not do this, but cutting and soaking potatoes in cold water releases some of the starches and can make the potatoes crispier! Our potatoes were more like tiny bites of the perfect baked potato!
What Else Can I Put On Air Fryer Potatoes?
We love the seasoning mix listed in the recipe below, but the sky is the limit! Here are some other ways you can season your air fryer potatoes:
- Italian seasoning
- Cajun seasoning
- Greek seasoning
- Garlic Herb Seasoning
- Ranch seasoning
- Steak seasoning
What To Serve With Air Fryer Potatoes
These air fryer potatoes are a great side dish for breakfast, lunch, or dinner. They go great with dishes like Breakfast Frittatas, Air Fryer Bacon, Homemade Meatloaf, or Baked Chicken Drumsticks.
Or, if you want to just add some dip and serve them as a snack, try dipping them in Comeback Sauce, Lemon Dill Tahini Dressing, Chimichurri Sauce, or Homemade Ranch Dressing.
Air Fryer Potatoes
Air fryer potatoes are soft on the inside, crispy on the outside, and made for dipping. They're the perfect side for any meal!
Servings 4
Calories 106kcal
Equipment
Ingredients
- 1 lb. baby potatoes, quartered $3.16
- 1/2 Tbsp olive oil $0.09
- 1/2 tsp garlic powder $0.05
- 1/2 tsp onion powder $0.05
- 1/2 tsp smoked paprika $0.10
- 1 pinch salt and pepper to taste $0.10
- 1 tsp freshly chopped parsley, for garnish $0.05
Instructions
- Preheat air fryer to 400°F for 4 minutes. Wash and quarter the baby potatoes.
- Add the potatoes to a large bowl. Toss the potatoes with olive oil, garlic powder, onion powder, smoked paprika, salt and pepper.
- Cook for 15 minutes in the air fryer, until golden brown with crispy edges, stopping halfway through to shake.
- Garnish with minced parsley and additional salt and pepper, if needed.
See how we calculate recipe costs here.
Nutrition
Serving: 1serving | Calories: 106kcal | Carbohydrates: 20g | Protein: 2g | Fat: 2g | Sodium: 17mg | Fiber: 3g
how to make Air Fryer Potatoes – step by step photos
Preheat the air fryer to 400°F for 4 minutes. Quarter 1 lb. of baby potatoes.
Add the potatoes to a large bowl. Toss the quartered baby potatoes with 1/2 Tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp onion powder, and a pinch of salt and pepper.
Cook for 15 minutes in the air fryer, until golden brown with crispy edges, stopping halfway through to shake. Garnish with 1 tsp minced fresh parsley and additional salt and pepper, if needed.
These air fryer potatoes are the ultimate crispy side dish!
More Air Fryer Recipes
The post Air Fryer Potatoes appeared first on Budget Bytes.
Breakfast Potatoes
These easy breakfast potatoes require only 10 minutes of hands-on time before roasting in the oven. With a crispy exterior and a creamy interior, they are delicious for brunch or any time of day!
Cauliflower Shawarma
This versatile Cauliflower Shawarma recipe is easy to make and full of spicy flavor. Perfect for bowls or tucked into pita with zhoug and tahini sauce. Vegan & gluten-free.
