Homemade Italian Dressing

Make restaurant-quality Italian dressing at home with this simple recipe! This zesty dressing is full of flavor and perfect for…

Make restaurant-quality Italian dressing at home with this simple recipe! This zesty dressing is full of flavor and perfect for salads, pasta salads, and more.

Italian Dressing in bowl with spoon, salad, and Parmesan cheese.

One of the top salad dressing recipes to make homemade: Italian dressing! This zingy Italian American vinaigrette is a staple that many of us have grown up with. Ever tried making it at home instead of opting for bottled?

As two cookbook authors, we’ve found the key to a great salad is a homemade salad dressing: they don’t have preservatives or added ingredients, are extremely tasty, and are quick to make! This zesty Italian dressing recipe is a fan-favorite recipe from our popular chopped salad, and it’s become our go-to easy vinaigrette for all types of salads.

Jump to the recipe—now.

What we love about this Italian dressing

This Italian dressing recipe is a standby recipe we’ve been making for over a decade. It all started with our famous chopped salad, which is always a hit with friends and family. Every time we serve it, people ask us for the recipe! Over the years, readers have constantly given us feedback they love it to. Here’s what we love about this recipe:

  • It’s delicious. Our readers have left comments like “IMO, This IS the best Italian dressing!” and “Wow this was so good! I made it for a Italian inspired mixed green salad that I made for guests and everyone loved it. I will definitely be making it again!”
  • It’s simple to whip up in 5 minutes. You need a few ingredients, a bowl and a whisk.
  • It’s versatile. You can use it on many different salads: and even as a marinade!
Italian Dressing recipe in bowl with spoon

Ingredients you’ll need

Turns out, Italian dressing is actually an Italian American creation, not a traditional Italian food! It’s a vinaigrette type dressing used in American and Canadian cuisine. In Italy, salads are dressed with olive oil, vinegar, lemon juice and salt at the table, not typically with a pre-mixed salad dressing. Italian dressing is an American creation that approximates the flavors and herbs in Italian food, like olive oil, garlic, basil, oregano and thyme.

The ingredients you’ll need for this Italian dressing are:

  • White wine vinegar: This pantry ingredient brings in the tangy flavor (helpful so you don’t have to buy a fresh lemon). Make sure to use white wine vinegar, not white vinegar, which has a very strong, acidic flavor.
  • Dijon mustard: Mustard adds tangy, savory flavor and helps to make the perfect emulsion.
  • Maple syrup or sugar: Adding a hint of sugar balances the acidity in this dressing. Maple syrup adds sweetness and not a strong maple flavor, so it’s our preference here.
  • Garlic: Everything is better with a little fresh garlic, and it carries the flavor of this dressing.
  • Dried oregano, thyme, and basil: The combination of these herbs make the perfect flavor. We’ve experimented with Italian seasoning, but this combination tastes better.
  • Olive oil: This heart-healthy oil is the binder in this dressing, making it cling to salad greens and vegetables.

Tips for how to make an emulsion

This homemade Italian dressing recipe is incredibly simple. The flavor is zesty and bright, full of garlic, white wine vinegar, maple syrup or sugar, Dijon mustard, and olive oil. Add to that a mix of Italian-style dried herbs: basil, thyme, and oregano, which bring in earthy flair. To make an emulsion for this homemade Italian salad dressing recipe, simply whisk it by hand. Here are a few tips:

  • Use a medium-sized bowl. To get the oil and vinegar to incorporate into a creamy emulsion, here’s a tip: use a medium-sized bowl to allow for enough movement of the whisk. (Trust us, we’ve tried it in small bowls before and it’s difficult to get the oil and vinegar to combine properly.)
  • Add the olive oil little by little. Add it tablespoon by tablespoon and whisk in between each until the oil fully incorporates.
  • Use Dijon mustard. Don’t leave out the mustard! Dijon mustard helps to form and lock in the emulsion. We’ve used this technique in our other vinaigrette recipes, like our Classic Vinaigrette and Balsamic Vinaigrette.
Grilled Chicken Salad with Italian dressing.

Ways to serve this Italian dressing recipe

This homemade Italian dressing recipe is perfect on any type of salad that you throw together! We’ve made it for years and have lots of readers who use it as a go-to salad dressing. It works well on many types of salad recipes, like a chopped salad, kale salad, or any green salad with flavors that would go with an Italian-style vinaigrette. Here are a few ideas of how to use it:

How would you serve this Italian salad dressing recipe? Let us know in the comments below!

More homemade salad dressing recipes

Homemade dressings have big, bold flavor and are easy to whip up! In fact, we rarely buy bottled dressing. Outside of this homemade Italian dressing recipe, here are a few of our other favorite salad dressing recipes:

This homemade Italian dressing recipe is…

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

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Italian Dressing

Italian Dressing Recipe


  • Author: Sonja
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: About ½ cup

Description

This zesty homemade Italian dressing recipe is full of flavor and easy to make at home! This one will become a go-to on first taste.


Ingredients

  • 2 tablespoons white wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon maple syrup or sugar
  • 1 small garlic clove, grated (about ¼ teaspoon) or ½ teaspoon garlic powder
  • ½ teaspoon each dried oregano, dried thyme, and dried basil
  • ¼ teaspoon kosher salt
  • 6 tablespoons olive oil

Instructions

  1. In a medium bowl, whisk together the white wine vinegar, Dijon mustard, and maple syrup. Grate in the garlic clove, then whisk together with the oregano, thyme, basil, and kosher salt.
  2. Gradually whisk in the olive oil, adding 1 tablespoon at a time and whisking until it incorporates, until an emulsion forms. Serve immediately. Store refrigerated and bring to room temperature before serving (keeps at least 2 weeks).
  • Category: Salad Dressing
  • Method: Whisked
  • Cuisine: American

Keywords: Italian dressing, Italian dressing recipe, Homemade italian dressing, How to make italian dressing,

25 Mediterranean Diet Snacks

Beat hunger the Mediterranean way! Here’s a guide to delicious and nutritious Mediterranean diet snacks packed with protein, healthy fats,…

Beat hunger the Mediterranean way! Here’s a guide to delicious and nutritious Mediterranean diet snacks packed with protein, healthy fats, and fiber to keep you satisfied between meals.

Mediterranean Diet snacks: hummus dip in bowl with veggie toppings and pita chips.

The Mediterranean diet has been called one of the healthiest in the world, focusing on whole grains, olive oil, and lots of fruits and vegetables. Luckily, it’s also a deliciously satisfying way to eat: we know from experience! We’re married cookbook authors and experts in the Mediterranean diet style of eating and living. What to reach for in between meals when hunger strikes? Here are some of our top ideas for snacking that fit into this philosophy.

What’s the Mediterranean diet?

The Mediterranean diet has been called one of the best diets in the world according to US News and World Report. This way of eating and living derives from the countries that border the Mediterranean Sea, like Italy and Greece. It’s not a strict diet, but more a set of guidelines. We’ve been eating this way for over a decade and can confirm: we’ve never felt better! Here’s how the Mayo Clinic defines the Mediterranean diet:

  • Daily consumption of vegetables, fruits, whole grains and healthy fats (like olive oil)
  • Weekly consumption of fish, poultry, legumes (beans & lentils), and eggs
  • Moderate portions of dairy products
  • Limited intake of red meat and added sugar

Why eat this way? According to a study by The American Journal of Medicine, “the Mediterranean diet is arguably the best-studied and most evidence-based diet to prevent not only cardiovascular disease, but also other chronic diseases, as it has become the standard for healthy eating.” If that’s not a reason to give it a try, we’re not sure what is!

Let’s see what Mediterranean diet snacks look like

American-style snacks often center around packaged granola bars, crackers, and chips: processed foods with refined sugars and flours. Instead, Mediterranean diet snacks prioritize whole grains, fruits and vegetables, and nuts and seeds. Per the Cleveland Clinic, here is what snack foods for the Mediterranean diet should look like:

  • Whole grains like oats, quinoa, barley, and so forth. Prioritize whole wheat or whole grain bread.
  • Fruits and vegetables
  • Nuts and seeds
  • Yogurt in moderation
  • Milk and natural or light cheeses in moderation, like cottage cheese, ricotta and goat cheese (per the Cleveland Clinic and Mayo Clinic)
  • Eggs in moderation (1 egg per day)
  • Olive oil (instead of butter)

Per the New York Times, dark chocolate eaten in moderation works on the Mediterranean diet! Notice that eggs and dairy should be eaten at a minimum, as well as added sugars. Make sure to balance them with what you eat in the rest of the day.

It’s all about the lifestyle

The Mediterranean diet is all about eating these types of snacks in combination with an active, connected lifestyle. The philosophy originated based on the longevity of people in the Mediterranean, and researchers observed more than just eating habits. Here’s what’s important in addition to food:

  • Stay active and exercise regularly.
  • Avoid smoking.
  • Reduce the amount of stress in your lifestyle.
  • Actively participate in community: be invested and engaged in the people around you.

Integrate community, physical activity, and these healthy snack ingredients into your life, and it’s a formula for Mediterranean diet living. And now, let’s get to the recipes!

25 Mediterranean diet snacks

Want more ideas?

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Mediterranean Diet Snacks

25 Mediterranean Diet Snacks


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 to 6

Description

Hummus dip is a quick and easy Mediterranean diet snack! Top a platter with cucumber, tomatoes, olives and feta cheese, then dip with pita chips.


Ingredients

  • 1 to 1 1/2 cups hummus (10 to 15 ounces)
  • ½ cup chopped English cucumber
  • ¼ cup finely chopped red onion
  • ½ cup cherry tomatoes, quartered
  • ½ cup canned artichoke hearts, chopped
  • ¼ cup Kalamata olives, chopped
  • ⅓ cup crumbled feta cheese
  • 1 handful fresh parsley or dill, chopped
  • Olive oil, for drizzling
  • Pita chips made with whole wheat pitas, for serving

Instructions

  1. Prepare the vegetables as noted above.
  2. Spread the hummus on a large plate, bowl or platter. Top with the cucumber, onion, tomatoes, artichokes, olives, feta cheese, and chopped herbs. Drizzle with olive oil, if desired. Serve with pita chips. Store leftovers covered in the refrigerator for 3 days.
  • Category: Snack
  • Method: No Cook
  • Cuisine: Mediterranean Diet
  • Diet: Vegetarian

Keywords: Mediterranean Diet snacks, snacks on Mediterranean diet

Fudgy Olive Oil Brownies

This fudgy olive oil brownies recipe is surprisingly easy and delivers rich, chocolaty goodness – minus the butter! Everyone will…

This fudgy olive oil brownies recipe is surprisingly easy and delivers rich, chocolaty goodness – minus the butter! Everyone will love this simple treat.

Photo of fudgy olive oil brownies with shiny tops and chocolate chips.

Here’s a fun simple baking recipe we’re so excited to share with you! These fudgy olive oil brownies are rich and chewy: without the use of dairy. We’ve been re-focusing on the Mediterranean diet and it emphasizes cooking with olive oil. So I wondered: could it be possible to make brownies with olive oil? These dairy free brownies were born.

Jump to the recipe—now.

Why we love these dairy free fudgy olive oil brownies

This brownie recipe is one I created for my nephews as a baking project. I was curious about using olive oil in baked goods and they wanted to include their favorite ingredient, peanut butter. Turns out, nut butter works surprisingly well in olive oil brownies: it adds a chewy texture and robust flavor, complementing the oil perfectly. I referenced this tahini olive oil brownies recipe as a proof of concept, but changed it up quite a bit. The result? A chewy, rich, fudgy chocolate brownie recipe using olive oil! Here’s why we love these brownies:

  • They’re easy to make, with no stand mixer or special equipment required
  • They use healthy fats like olive oil and peanut butter
  • They feature dark chocolate (my favorite food group!)
  • They are rich and chewy, and you don’t notice there’s no dairy! Everyone will love them, no matter their diet.

What people are saying

We passed this recipe by a few readers as recipe testers before sharing it with you. Here’s what they had to say!

  • “The BEST homemade brownies! Fudgy and moist, with a deep chocolaty flavor. I’ll never buy a box mix again…. so easy to make and so delicious!” -Julie
  • “These brownies are sooo rich and fudgy!! Yet somehow I think they’d also appeal to those who prefer cake-like brownies. The chocolate flavor dominates but there’s also a very welcome taste of peanut butter that comes through perfectly.” -Andrea
  • “The brownies baking in the oven were hands down the best air freshener! No heavy oil taste and the peanut butter cuts out some of the richness of a brownie (in a good way). As my kiddo said with a full mouth, “These are really good!” 10/10 would make again.” -Claire-Anne
  • “SO good! So good, in fact, one kid said this “must be” the go-to brownie going forward. We had them still warm and later for dessert, with whipped cream and rainbow sprinkles. Both were awesome!” -Nicole
List of ingredients for olive oil brownies.

Ingredients you need

These dairy free brownies have simple ingredients and no “tricks” or substitutions, aside from the olive oil and peanut butter standing in for the traditional butter. However, many brownie experts like our friend Tessa at Handle the Heat use both oil and butter in a brownie recipe, so the true swap here might be peanut butter! Here’s what you need:

  • Dutch process or dark cocoa powder: This is the key ingredient! It’s a special type of cocoa powder is treated with an alkali to make it pH neutral, giving it a darker color and milder flavor. This type has deep rich notes instead of the lighter fruity notes that you’ll get with regular cocoa powder. It’s available at most grocery stores!
  • All purpose flour: You’ll need just a hint of flour for this recipe. Almond flour should work for gluten-free.
  • Olive oil: Use only extra virgin olive oil.
  • Creamy peanut butter: Peanut butter brings a rich, savory flavor and offsets any bitter notes from the olive oil. You could use almost butter as well, or any other nut butter. Use sunflower butter for nut free.
  • Dark chocolate chips: Most dark chocolate chips brands are vegan, but make sure the package says dairy-free. We like the brand Guittard 63%.
  • Granulated and brown sugar: A mix of sugar types adds nuance to the flavor.
  • Eggs: Eggs make a smooth batter and bind it together. For an egg free version, go to vegan brownies.
  • Vanilla extract: Vanilla adds the final nuance to the flavor.
  • Salt: Salt balances the sweet flavor.

Keep in mind, these dairy free brownies do contain eggs. Head here for our vegan brownie recipe for a full vegan recipe!

Fudgy olive oil brownies close up shot.

Can you use olive oil in brownies?

Olive oil works as a replacement for vegetable oil in most brownie recipes. However, it does have a bitter aftertaste, which can compete with the other flavors in baked goods. We suggest using the brownies recipe below, which is customized for olive oil in combination with nut butter.

Since this recipe uses less olive oil than a 1:1 replacement in a standard brownie recipe, it tones down the bitter flavor, which is also offset by the rich melted chocolate and nut butter. The reduced quantity of olive oil in this recipe also helps you save money, since olive oil is more expensive than vegetable oils and most brownie recipes call for a large quantity (½ cup in a pan this size).

Gluten free variation

We’ve had readers test the gluten free variation of this recipe with almond flour and it worked well! Here are notes from reader Lexi:

“I made the brownies and oh my gosh, they are so good! I actually ended up making two batches. One batch I made gluten free with almond flour and almond butter. They turned out very well with a great fudgy texture. Very chocolaty, not too sweet. They were perfect! You couldn’t even tell they were gluten free.

The second batch I made as the recipe was written, with AP flour and peanut butter. They were equally as delicious! They had a slightly chewier texture than the gluten free batch, just as fudgy. Great chocolaty flavor with a hint of peanut butter, a little sweet. Very well balanced.

We actually had a really hard time picking a favorite. I will definitely be making both versions again!”

How to make fudgy olive oil brownies (dairy free!)

Brownies are quick and simple, and don’t even require a mixer! This brownie recipe comes together like most:

First, mix together the dry ingredients: cocoa powder, flour, and salt.

Bowl with whisk and cocoa powder flour and salt.

Then, melt the olive oil, peanut butter, and chocolate chips on the stovetop over low heat until completely melted and smooth.

Saucepan with melted chocolate and peanut butter.

Pour the melted chocolate into a mixing bowl. Whisk in the granulated sugar and brown sugar, then the eggs and vanilla extract. Switch to a spatula and mix in the dry ingredients until a very thick dough forms.

Brownie batter ingredients in a bowl with whisk.

Fold in the remaining chocolate chips. Then pour the batter into an 8 x 8″ pan prepared with parchment paper. The batter will be very thick, which is as expected.

Pouring brownie batter into a prepared pan.

Bake 30 minutes until set and a toothpick inserted comes out clean (though there will be some melted chocolate if you hit a chocolate chip!). Allow to cool in the pan for 30 minutes, then use the parchment to lift out the brownies to cool further.

Baked olive oil brownies (dairy free) in pan.

Serving and storage info

Cut the brownies into 16 slices and serve them warm from the oven, or room temperature. Our favorite is room temperature, because the texture is a little more set. But if you just can’t wait, feel free to dig in!

These dairy free brownies store up to 5 days at room temperature. We recommend wrapping them in aluminum foil or they can become slightly dry. For longer term storage, place them in the refrigerator for up to 10 days. Just make sure to let them sit at room temperature for a few minutes before serving, since the texture becomes solidified when cold.

A few more brownies recipes

We hope you love these brownies as much as we do! They are a new family favorite. Here are a few more fun brownies recipes to try:

01

Fudgy Sweet Potato Brownies

These amazing sweet potato brownies will wow everyone! Fudgy and chewy, they’re loaded with flavor…good stuff, too. One swap and…

02

Gluten Free Brownies

This gluten free brownies recipe is everything: thick, chewy, rich, moist, and absolutely irresistible! No one will guess they’re flourless.…

03

Zucchini Brownies

This zucchini brownies recipe comes out ultra moist with deep chocolaty flavor! Bookmark this one for a deliciously simple treat.…

Dietary notes

These dairy free olive oil brownies are dairy-free. For vegan, go to vegan brownies or zucchini brownies. For gluten free, go to gluten free brownies.

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Photo of fudgy olive oil brownies with shiny tops and chocolate chips.

Fudgy Olive Oil Brownies (Dairy Free!)


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 16

Description

This fudgy olive oil brownies recipe is surprisingly easy and delivers rich, chocolaty goodness – minus the butter! Everyone will love this simple treat.


Ingredients

  • ¼ cup Dutch process cocoa powder
  • ¼ cup all purpose flour (or almond flour, for gluten-free)
  • ½ teaspoon kosher salt
  • ¼ cup olive oil
  • ⅓ cup creamy peanut butter (or other nut or sunflower butter)
  • 1 cup dark chocolate chips* plus one handful, divided (we like Guittard 63%)
  • ½ cup granulated sugar
  • ½ cup brown sugar, packed
  • 2 eggs
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F. Line an 8 x 8″ baking dish with a piece of parchment paper, cut so that it extends on two sides to easily remove the brownies from the pan. Grease the exposed parts of the pan with butter or oil to prevent sticking. 
  2. In a small bowl, whisk the Dutch process cocoa powder, all purpose flour, and kosher salt.
  3. Place ½ cup chocolate chips, ⅓ cup peanut butter, and the olive oil in a small saucepan over low heat and heat for a few minutes, stirring frequently, until the chocolate is melted and the mixture is smooth. Pour into a medium mixing bowl. 
  4. Immediately whisk in the granulated sugar and brown sugar, then the eggs one at a time, then the vanilla extract. Switch to a spatula and stir in the dry ingredients until a very thick batter forms. Stir in the remaining ½ cup chocolate chips. 
  5. Pour the batter into the prepared pan and smooth into an even layer. Sprinkle another handful or two of chocolate chips over the top. 
  6. Bake 30 minutes until set and a toothpick inserted comes out clean (though there will be some melted chocolate if you hit a chocolate chip!). Allow to cool in the pan for 30 minutes, then use the parchment to lift out the brownies to cool further. Slice into 16 pieces and enjoy warm or cool to room temperature. 
  7. Store at room temperature wrapped in foil for up to 5 days or refrigerated for 10 days. Allow to come to room temperature before enjoying (the brownies solidify when cold).

Notes

*Most dark chocolate chips are dairy free, but look for a “dairy-free” marking on the package.

  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Dairy free brownies, olive oil brownies, can you use olive oil in brownies,

Asparagus Pasta with Lemon

Craving a seasonal pasta dish? This asparagus pasta recipe pairs lemony roasted asparagus with a light sauce, fresh basil, and…

Craving a seasonal pasta dish? This asparagus pasta recipe pairs lemony roasted asparagus with a light sauce, fresh basil, and Parmesan for an easy dinner made in 30 minutes.

Asparagus pasta topped with Parmesan shavings and garnished with lemon and basil.

Once the first few warm days of spring hit, we start craving all the green vegetables. Here’s a great way to use those popular bright green spears: asparagus pasta with lemon and Parmesan.

What we love about this asparagus pasta recipe

Well, what’s not to love about asparagus in pasta? This one disappears very quickly when we make it at our house. Here are a few things we love about it:

  • This seasonal recipe is pull-out-the-stops delicious! It pairs chewy tagliatelle noodles with lemony roasted asparagus, garlic, and Parmesan. Topped seasoned breadcrumbs and peppery basil leaves, the combination of flavors is unbelievably fresh and savory.
  • It’s fast. Like many pasta recipes, it can be made in just 30 minutes.
  • The green vegetables add fiber. In a pasta dish, that’s saying something!

Key ingredients

This lemon asparagus pasta uses bold flavors to achieve a restaurant-style quality pasta recipe! There are a few secret ingredients that take the flavor up a few notches.

  • Tagliatelle or fettucine pasta: Any wide, flat noodle works well here. Tagliatelle is very wide and has a pleasant, chewy texture. You can also make it with bucatini (hollow spaghetti) or spaghetti if you prefer.
  • Asparagus: Look for asparagus spears that are thin to medium thick, which have a milder, sweet flavor.
  • Calabrian chilis or red pepper flakes: These add a hint of complexity without making for a spicy dish.
  • Parmesan shavings: The best bet here is shaved Parmesan, versus grated or shredded cheese.
  • Italian panko: Panko is a Japanese-style breadcrumb mixture that is airier and lighter than traditional breadcrumbs. Look for Italian panko: it has extra seasonings added for even more flavor.
  • Basil leaves: Fresh basil adds a fresh, peppery flavor to the dish.

How to make asparagus pasta: step by step

The basic idea? Roast asparagus and lemon wedges, then toss with pasta and a garlic olive oil mixture. Here’s what you’ll need:

Asparagus Pasta Step 1

Step 1: Trim the asparagus and toss with olive oil, salt, pepper, and lemon zest. Place 4 lemon wheels, then the asparagus on a foil lined baking sheet and roast at 425°F for 10 to 15 minutes, until tender.

Asparagus Pasta Step 2

Step 2: Meanwhile, bring a salted pot of water to a boil and cook the pasta to al dente (taste testing a minute or two before the package instructions indicate). Do not drain. 

Asparagus Pasta Step 3

Step 3: In the serving bowl, stir together olive oil, oregano, garlic and chilis. Use tongs to transfer the cooked pasta from the water to the bowl without draining. Toss with the olive oil mixture, then add the roasted asparagus.

Top with the Parmesan shavings and panko. Add basil leaves and serve immediately.

Asparagus Pasta on dish with breadcrumbs and basil.

Tips for using Italian panko

“Italian panko” means herbs and salt are added. You should be able to find Italian panko or panko easily at your local grocery store. If you only have plain panko, add a pinch of salt, and dried oregano or basil (optional). For gluten-free, look for gluten-free panko online.

Ways to serve asparagus pasta

The most important thing about serving this asparagus pasta? Pair it with a protein! It’s not loaded with protein, so you’ll want to add in a vegetarian, fish or meat protein of choice when serving. Here are a few ideas:

Storing leftovers

This pasta tastes best the day it is made, but leftovers last up to 2 days refrigerated.

Lemon asparagus pasta recipe

More asparagus recipes

‘Tis the season! Load up on recipes starring the green spears while it abounds in grocery stores. Here are a few more asparagus recipes to try:

Dietary notes

This lemon asparagus pasta recipe is vegetarian. For gluten-free, use gluten-free pasta and panko.

Can I use a different type of pasta?

Absolutely! While tagliatelle is shown, but you can use long shapes like linguine or bucatini, or short shapes like rigatoni or penne.

I don’t have fresh basil. What can I use instead?

Fresh parsley is a great substitute for the basil. You could also try fresh mint or dill.

How can I add more protein to this dish?

For a heartier meal, stir in cooked grilled chicken, sauteed shrimp, or baked tofu before serving.

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Asparagus Pasta

Asparagus Pasta with Lemon


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 3 to 4

Description

Craving a seasonal pasta dish? This asparagus pasta recipe pairs lemony roasted asparagus with a light sauce, fresh basil, and Parmesan for an easy dinner made in 30 minutes.


Ingredients

For the asparagus

  • 1 pound thin asparagus spears, cut into 2” pieces
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • Fresh ground black pepper
  • 1 lemon (zest from half, plus slices from the other half)

For the pasta

  • 8 ounces tagliatelle or fettuccine
  • ¼ cup olive oil
  • 2 cloves garlic, grated
  • ½ teaspoon dried oregano
  • ⅛ teaspoon chopped Calabrian chilis or ¼ teaspoon red pepper flakes
  • ¼ cup Parmesan shavings
  • 2 tablespoons Italian seasoned panko
  • ¼ cup fresh basil leaves, for garnish

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Roast the asparagus: Cut off the tough bottom ends of the asparagus and cut it into 2” pieces. Add the stalks to a foil-lined baking sheet. Drizzle the asparagus with the olive oil, and add the kosher salt and a few grinds of black pepper.
  3. Slice the lemon in half crosswise. Thinly slice 4 wheels from one half of the lemon, then add them to the baking sheet. Zest the other half of the lemon, sprinkle it onto the asparagus and mix with your hands to coat. Bake 10 to 15 minutes, until tender when pierced by a fork at the thickest part. The timing will depend on the thickness of the asparagus spears.
  4. Cook the pasta: Meanwhile, bring a salted pot of water to a boil and cook the pasta to al dente (taste testing a minute or two before the package instructions indicate). Do not drain. 
  5. In the serving bowl, stir together the olive oil, oregano, grated garlic and chilis. When the pasta is done, use tongs to transfer the pasta from the boiling water into the bowl with the oil mixture without draining. Toss with the olive oil mixture until coated. Add the roasted asparagus and toss. (If desired, transfer to a serving platter or individual plates.)
  6. Top with the Parmesan shavings and panko. Add basil leaves and serve immediately. 

Notes

Storing leftovers: This pasta tastes best the day it is made, but leftovers last up to 2 days refrigerated.

  • Category: Main dish
  • Method: Roasted
  • Cuisine: Vegetables
  • Diet: Vegetarian

Keywords: Asparagus pasta, pasta with asparagus, asparagus pasta recipe

Pasta with Peas

This flavorful pasta with peas is a quick and easy meal that comes together in just 20 minutes! It’s got…

This flavorful pasta with peas is a quick and easy meal that comes together in just 20 minutes! It’s got a bright flavor from lemon and a satisfying, creamy texture from mashed peas.

Pasta with Peas on a plate with serving spoon and lemon slices.

Peas may have been an underappreciated vegetable in the past. But what’s not to love about this bright and beautiful veggie? With all the spring vegetables popping, I’ve been craving a simple way to eat peas. Enter this easy pasta with peas recipe, ready in just 20 minutes with a small handful of ingredients!

Alex and I are excited about this recipe because it’s hard to find a simple pasta that incorporates fiber and protein. This mighty legume does both: and tastes incredible with garlic, lemon, and Pecorino cheese! It shines in spring, but since it’s made with frozen peas you can make it anytime.

Jump to the recipe—now.

What we love about this bright, zingy pasta with peas

This pasta with peas recipe is a simple pasta recipe we created using frozen peas. You’ll mash some of the peas with capers, lemon, garlic, and Pecorino cheese to make a creamy sauce, then add additional peas and garnish with more Pecorino. It turns out fresh, zingy and positively delightful.

To be clear, it’s not pasta e piselli, which is a whole different thing entirely! That’s a traditional Italian dish starring both pasta and green peas. This classic recipe is more brothy, almost like a soup.

We wanted to create a recipe that was more pasta and less soup, and this rendition was born! Alex and I were pleasantly surprised on how fun this concept is and how quickly it came together. (It was his brainchild, so I can’t take all the credit!)

A few ingredient notes

Here are the ingredients you’ll need for this pasta with peas rendition, with some notes on what kind of substitutions work here.

  • Frozen peas: Frozen peas are a freezer staple that is easy to access all year long. If you have access to fresh green peas, this recipe would be fantastic! Simply boil the fresh peas for 1 minute before making this recipe, since frozen peas are blanched before flash freezing.
  • Olive oil: Extra virgin olive oil helps to sauté the garlic and make a creamy sauce.
  • Pecorino Romano cheese: Pecorino has the best salty, aged flavor and is worth seeking out (you can find it at most grocery stores in America!). Substitute Parmesan plus a few more pinches salt, or vegan Parmesan cheese and additional salt for vegan. 
  • Garlic: Fresh garlic makes the flavors sing.
  • Capers: Capers are sold in thin jars near olives in the grocery store. They add a briny pop of salt to the recipe and are important to include.
  • Lemon zest: The zest brings a citrusy zing to this recipe: it’s another required element!
  • Short pasta of choice: You can use any type of short pasta. We love it with cavatelli, which means “little hollows” in Italian (shown below). Other short pasta shapes that work well are orecchiette, penne, rigatoni, or fusilli.
Dry cavatelli pasta.

Pro tip: save that pasta water!

In many Italian pasta recipes, you’ll use some of the pasta water to create a creamy sauce: but we often forget and drain the pasta without thinking! A good trick for remembering to save out the pasta water? Once you start the pasta, place the strainer in the sink and a liquid measuring cup inside the strainer. It will remind you before you drain the pasta!

A few more notes for making the recipe

Here are a few notes for when you go to make this recipe:

  • This recipe requires mashing the peas with a potato masher to create a chunky sauce. For a creamier texture, you can blend the peas in a processor before adding them to the skillet. Feel free to adjust the amount of lemon juice and zest to your liking, depending on how bright and citrusy you prefer the dish.
  • Don’t forget the garnish here! Another drizzle of olive oil adds richness, and garnishing with a bit of Pecorino helps to bring that cheese flavor forward. It’s important for achieving the final flavor.
Pasta with peas on plate with serving spoon, peas, and lemons.

Leftover storage and serving size notes

This pasta with peas recipe is best made right before serving, because the flavors most fresh and zingy right away! As the pasta cools and after storage, it starts to lose a bit of the flavor and texture.

You can store leftovers if you have them: they last up to 2 days refrigerated. Reheat leftovers in a skillet with a drizzle of olive oil, another pinch of salt, and more Pecorino cheese.

A few more peas recipes

Did you try this recipe? Let us know in the comments: we hope you love it!

There are so many fun ways to use green peas! This underappreciated legume adds both protein and fiber to meals, making it great for serving with pasta. Here are a few more peas recipes to try:

01

Peas with Lemon

This peas recipe takes just 5 minutes! Cooking frozen peas with garlic and lemon makes an easy side dish everyone…

02

Pasta Primavera

This vibrant pasta primavera recipe bursts with fresh veggies, tossed in a creamy sauce and ready in just over 30…

03

10 Tasty Peas Recipes

Here are all the best peas recipes for using this healthy green veggie! This list of pastas, soups, and salads…

Dietary notes

This pasta with peas recipe is vegetarian. For gluten-free, use gluten-free or legume pasta. For vegan, use vegan Parmesan cheese.

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Pasta with Peas on a plate with serving spoon and lemon slices.

Pasta with Peas


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 3 to 4

Description

This flavorful pasta with peas is a quick and easy meal that comes together in just 20 minutes! It’s got a bright flavor from lemon and a satisfying, creamy texture from mashed peas.


Ingredients

  • 8 ounces short pasta (we like cavatelli)
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 2 ½ cups frozen peas, thawed for about a minute under warm water, divided
  • 1 ½ tablespoons capers, drained
  • ¼ teaspoon dried thyme
  • ½ cup grated Pecorino Romano cheese*
  • ¼ teaspoon kosher salt
  • Zest of 1 lemon (optional)
  • Freshly ground black pepper, to taste

Instructions

  1. Cook the pasta in heavily salted water until al dente, according to the package instructions (check a few minutes before and taste to assess doneness). Reserve ½ cup of pasta water before draining**.
  2. Meanwhile, in a large skillet, heat the olive oil over medium heat. Sauté the garlic for 30 seconds. Add 1 ½ cups of the peas, capers, dried thyme and ¼ teaspoon kosher salt, and sauté for about 3 minutes until they’re bright green and tender.
  3. Turn off the heat. Add ¼ cup of reserved pasta water and use a fork or a potato masher to lightly mash the peas in the skillet, creating a chunky mixture. Add the remaining 1 cup peas and stir until warmed through.
  4. Once the pasta is cooked, drain and add it to the skillet with the Pecorino, lemon zest, lemon juice, capers, and kosher salt and black pepper. Toss to combine, adding a splash of the reserved pasta water if needed to achieve a creamy consistency.
  5. Season with salt to taste and freshly ground black pepper to taste. Serve warm, garnished with a drizzle of olive oil (required) and additional grated Pecorino cheese (optional). Leftovers last up to 2 days refrigerated, but it tastes best fresh. 

Notes

*Pecorino has the best salty, aged flavor and is worth seeking out. Substitute Parmesan plus a few more pinches salt, or vegan Parmesan cheese for vegan. 

**A good trick for remembering to save out the pasta water? Once you start the pasta, place the strainer in the sink and a liquid measuring cup inside the strainer. It will remind you before you drain the pasta!

Notes: For a creamier texture, you can blend the peas in a processor before adding them to the skillet. Feel free to adjust the amount of lemon juice and zest to your liking, depending on how bright and citrusy you prefer the dish.

Add ins: This recipe can be easily customized by adding other vegetables, such as sautéed spinach or asparagus, or by topping with crispy pancetta or prosciutto for a salty, meaty flavor.

  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Pasta
  • Diet: Vegetarian

Keywords: Pasta with peas

65+ Best Vegetarian Dinner Recipes

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Vegetarian Breakfast burrito
These Santa Barbara-style, vegetarian breakfast burritos are filled with delicious combo of roasted poblano peppers, soft scrambled eggs (or tofu), roasted Mexican potatoes, avocado, melty cheese, hot sauce and cilantro. Meal prep them ahead for the week! Vegan and gluten-free adaptable!

Miso Pasta

This Miso Pasta recipe is creamy, rich, and full of umami goodness. Topped with sauteed mushrooms, it’s an easy weeknight meal in under 30 minutes, Vegan-adaptable and  gluten-free- adaptable.

This Miso Pasta recipe is creamy, rich, and full of umami goodness. Topped with sauteed mushrooms, it's an easy weeknight meal in under 30 minutes, Vegan-adaptable and  gluten-free- adaptable.
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Orange Julius

This perfect Orange Julius recipe is refreshing, easy-to-make, and packed with creamy citrus flavor for a quick summer treat or healthy snack.

The post Orange Julius appeared first on Budget Bytes.

I know it’s still spring, but the days are getting warmer, the sun is starting to shine, and I am ready for summer and all of its cold, fruity drinks. And let me tell you, this Orange Julius is going to be the drink of the summer for me. It only takes a few minutes to whip up this super easy Orange Julius recipe and is the perfect cold and creamy treat to make me feel like I’m vacationing somewhere in the tropics (a girl’s gotta dream). Not to mention, there are so many ways you can vary this Orange Julius recipe to make it more dessert-like, more healthy like a breakfast smoothie, or even turn it into an afternoon cocktail, so I’m truly going to be sipping this one all. summer. long. Don’t miss my variation suggestions below!

overhead view of two glasses full of orange juilius with straws and orange slices.

What is An Orange Julius?

Orange Julius is a refreshing and creamy orange drink made with orange juice, milk, sugar, vanilla, and egg whites which create a super frothy texture. The drink was invented by Julius Freed at his Los Angeles juice stand in 1926 and has been a summertime favorite ever since. The drink grew in popularity over the years and was even deemed the official drink of the 1964 World’s Fair Exposition. In the decades since it has become a staple in shopping malls and on Dairy Queen’s menu. Today’s it’s usually made without egg white, but it’s still just as dreamy and creamy as ever. And the best part? You don’t have to shell out $6 per Julius at an ice cream stand because these deliciously creamy citrus drinks are so easy to make at home!

Ingredients for Orange Julius

You’ll only need four simple ingredients to make a homemade Orange Julius (plus ice). Here’s what you’ll need for this recipe:

  • Frozen Orange Juice Concentrate: This is the secret ingredient for making a super citrusy Orange Julius without it getting too watery. The orange juice concentrate adds a ton of sweet-tart orange flavor while allowing the smoothie to stay thick and frothy.
  • Milk: Whole milk is added to balance the acidity in the orange juice and give the Orange Julius its characteristic creamy flavor. While you can use a lower fat milk, it will affect the creaminess of the drink. Whole milk is recommended.
  • Sugar: A little bit of sugar helps balance the acidity and bitterness in the orange juice concentrate so the Julius has a deliciously sweet and smooth finish.
  • Vanilla: Vanilla adds to the creamy flavor profile and gives the drink an orange creamsicle-like flavor.
  • Ice: Ice makes the Orange Julius super cold and helps create a deliciously thick and frothy texture. You can increase or decrease the ice to make the smoothie your desired texture.

Can You Make Orange Julius with Orange Juice?

The recipe below uses frozen orange juice concentrate to deliver a really strong orange flavor while keeping the smoothie thick and rich. You can substitute about 2 cups of fresh orange juice in place of the orange juice concentrate, but it will make the Julius much less thick and the flavor will not be as bold. For the richest, boldest flavor, definitely buy orange juice concentrate. The remainder of the can can be easily stored in your freezer for your next Orange Julius, so it’s worth purchasing!

Orange Julius Variations

I love a simple classic Orange Julius, but there are so many fun ways you can change the recipe to make it your own. Here are some other ingredients you can add to an Orange Julius for variety:

  • Fruity Flavors: Try adding banana, mango, or pineapple for a tropical twist, or strawberries for a summery flavor.
  • Vegan Orange Julius: Make it vegan by replacing the whole milk with canned light coconut milk (not the kind in a carton that is intended as a milk substitute).
  • Protein Julius: Turn it into a protein smoothie by adding vanilla Greek yogurt or your favorite vanilla protein powder.
  • Green Julius: Add a handful or two of baby spinach to make a creamy, citrusy, green smoothie.
  • Boozy Orange Julius: Add vodka or rum to make a fun “adult” Orange Julius.
Side view of two glasses full of Orange Julius with striped straws and orange slices.
Overhead view of two glasses of orange julius with straws and orange slices.
Print

Orange Julius

This perfect Orange Julius recipe is refreshing, easy to-make, and packed with creamy citrus flavor for a quick summer treat or healthy snack.
Course Beverage, Breakfast, Dessert
Cuisine American
Total Cost $1.87 recipe / $0.94 serving
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 (12oz. each)
Calories 253kcal

Equipment

Ingredients

  • 1/2 cup frozen orange juice concentrate $1.16
  • 1 cup whole milk $0.20
  • 1 tsp vanilla extract $0.45
  • 3 Tbsp granulated sugar $0.06
  • 1 cup ice $0.00

Instructions

  • Place all of the ingredients in a blender and blend until smooth and frothy.
  • If your Orange Julius is not thick enough, add more ice. If the Julius is too thick, add a little water or milk and blend again until you reach the desired consistency. Serve immediately and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 12oz | Calories: 253kcal | Carbohydrates: 49g | Protein: 6g | Fat: 4g | Sodium: 58mg | Fiber: 1g

How to Make An Orange Julius – Step by Step Photos

Ingredients being added to a blender.

Add ½ cup frozen orange juice concentrate, 1 cup whole milk, 1 tsp vanilla extract, 3 Tbsp granulated sugar, and 1 cup ice to a blender.

Blended Orange Julius in a blender from above.

Blend everything together until it is smooth and frothy. Adjust the consistency of your Orange Julius by adding more ice to make it thicker or adding a little water or milk to thin it out.

Orange Julius being poured from the blender into a glass.

Pour the homemade Orange Julius into a large glass and enjoy immediately!

Side view of an Orange Julius in a glass with a striped straw and orange slices.

The post Orange Julius appeared first on Budget Bytes.

20 Mediterranean Diet Breakfast Recipes

Try these Mediterranean diet breakfast recipes, delicious and vibrant ways to start the day inspired by this heart-healthy way to…

A Couple Cooks – Recipes worth repeating.

Try these Mediterranean diet breakfast recipes, delicious and vibrant ways to start the day inspired by this heart-healthy way to eat! Fuel your day with fresh flavors and feel-good ingredients.

Mediterranean diet breakfast recipes

Want to start your day with the Mediterranean diet? We, Sonja and Alex, are married cookbook authors and experts in the Mediterranean style of eating and living. This diet has been called one of the healthiest in the world, focusing on whole food ingredients and lots of fruits and vegetables. Luckily, it’s also an incredibly delicious and satisfying way to eat: we know from experience!

But how to start the day with this philosophy? We’ve researched the best Mediterranean diet recipes to jump start your morning.

What’s the Mediterranean diet?

The Mediterranean diet has been called one of the best diets in the world according to US News and World Report. This way of eating and living derives from the countries that border the Mediterranean Sea, like Italy and Greece. It’s not a strict diet, but more at set of guidelines. Here’s how the Mayo Clinic defines the Mediterranean diet:

  • Daily consumption of vegetables, fruits, whole grains and healthy fats (like olive oil)
  • Weekly consumption of fish, poultry, legumes (beans & lentils), and eggs
  • Moderate portions of dairy products
  • Limited intake of red meat and added sugar

Mayo Clinic stresses that the Mediterranean diet is plant-based, not meat based. Why eat this way? According to a study by The American Journal of Medicine, “the Mediterranean diet is arguably the best-studied and most evidence-based diet to prevent not only cardiovascular disease, but also other chronic diseases, as it has become the standard for healthy eating.”

What does a Mediterranean diet breakfast look like?

When it comes to a Mediterranean diet breakfast, this way to eat focuses on whole grains, fruits and vegetables, and nuts and seeds. It’s a stark contrast to the typical dairy, eggs, meat, and sugar found in an American-style breakfast. Per the Cleveland Clinic, here is what breakfast foods for the Mediterranean diet should look like:

  • Whole grains like oats, quinoa, barley, and so forth. Prioritize whole wheat or whole grain bread.
  • Fruits and vegetables
  • Nuts and seeds
  • Yogurt in moderation
  • Milk and natural or light cheeses in moderation, like cottage cheese, ricotta (per the Cleveland Clinic and Mayo Clinic)
  • Eggs in moderation (1 egg per day)
  • Olive oil (instead of butter)

You’ll notice there is no mention of bacon or sausage here, which can be common in American breakfasts. Eggs and dairy should be eaten at a minimum: make sure to balance them with what you eat in the rest of the day!

It’s all about the lifestyle.

The Mediterranean diet is all about the lifestyle. This eating philosophy originated based on the longevity of people in the Mediterranean, and researchers observed more than just eating habits. So, simply eating Mediterranean diet breakfast recipes is not all there is to it! Here’s what’s important in addition to food:

  • Stay active and exercise regularly.
  • Avoid smoking.
  • Reduce the amount of stress in your lifestyle.
  • Actively participate in community: be invested and engaged in the people around you.

For example, you may want to eat meals with people in your community. Or, share this list of Mediterranean diet recipes with others so you can each cook them in your separate homes. And now, let’s get to the recipes!

20 Mediterranean diet breakfast recipes

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Mediterranean diet breakfast recipes

Mediterranean Diet Breakfast Recipes


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 2 servings

Description

This breakfast quinoa bowl is a hearty and healthy Mediterranean diet breakfast recipe! Load up this whole grain with tasty toppings.


Ingredients

For the quinoa

  • 2 cups cooked quinoa (not dry!) 
  • ½ cup milk of choice (dairy or oat milk for vegan)
  • 1 teaspoon ground cinnamon
  • 2 tablespoons maple syrup
  • ⅛ teaspoon kosher salt

For the toppings

  • Fresh berries (we used blueberries and raspberries)
  • Sliced almonds
  • Coconut flakes
  • Roasted salted pepitas (pumpkin seeds)
  • Nut butter

Instructions

  1. Cook the quinoa in advance, following the instructions in How to Cook Quinoa. Refrigerate until serving or proceed to Step 2.
  2. Place the quinoa, milk, cinnamon, maple syrup and kosher salt in a saucepan. Heat for 3 to 4 minutes over medium heat until warmed though, stirring occasionally.
  3. Transfer to 2 bowls. Top each serving with berries, sliced almonds, coconut flakes, pepitas, and a drizzle of nut butter. Serve immediately. Leftover breakfast quinoa stores for 4 to 5 days refrigerated; warm gently before serving.

Notes

Note that the prep time assumes pre-cooked quinoa.

  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Mediterranean Diet
  • Diet: Vegetarian

Keywords: Mediterranean diet, Mediterranean diet breakfast

A Couple Cooks - Recipes worth repeating.