all things food
I am always looking for ways to mix up my salad routine and this Greek Quinoa Salad is a GOOD one. It has all of the same flavors as a traditional Greek Salad, but the quinoa makes it super hearty. It is great served along side our Greek Chicken Kabobs…
I am always looking for ways to mix up my salad routine and this Greek Quinoa Salad is a GOOD one. It has all of the same flavors as a traditional Greek Salad, but the quinoa makes it super hearty. It is great served along side our Greek Chicken Kabobs, Greek Turkey Meatballs, grilled vegetables,…
The post Greek Quinoa Salad appeared first on Two Peas & Their Pod.
Just a few simple ingredients come together in this Classic Three Bean Salad to make an easy summer side dish, perfect for BBQs and potlucks!
The post Classic Three Bean Salad appeared first on Budget Bytes.
A salad this simple has no business being so delicious, but it just is. This Classic Three Bean Salad has minimal ingredients, the most basic of basic dressings, and yet I can’t seem to get enough of it. The creamy beans are the perfect contrast to the tangy-sweet dressing, and there’s just enough savory crunch from the red onion to keep the flavors grounded. It’s the perfect summer side dish for all of your BBQs and potlucks, or on those busy weeknights when you don’t want to spend a lot of time fixing dinner.
My three bean salad has dark kidney beans, cannellini beans, and green beans. You can also try other beans like chickpeas, wax beans, purple hull peas, or black eyed peas.
Three bean salad is really flexible, so you can swap out the beans, and you can even add more than three beans if you’d like. The most important thing to remember when choosing your beans is that you want to have a variety of colors, textures, and shapes. Make sure to have at least one creamy bean, too.
The dressing for this classic three bean salad is a very basic, slightly sweet vinaigrette with just enough Dijon to give it a little zing. If you don’t want to make your own dressing, you could potentially swap it out for something like a bottled Italian dressing, although that will have a different flavor.
The sweet-tart flavor of this three bean salad makes it go perfectly with other sweet-savory flavors, like BBQ sauce. This week I served it with my BBQ Cheddar Baked Chicken and potato salad. It would also be a great side to something like Honey Mustard Wings, Brown Sugar Roasted Pork Loin, or BBQ Tofu Sliders.
Three bean salad is one of those recipes that actually gets better with time in the fridge. As it refrigerates the beans begin to absorb the flavors in the dressing and everything get SUPER tasty. This salad will probably stay good in the fridge for about four days (if you don’t eat it all by then).
Rinse and drain one 15 oz. can of kidney beans and one 15 oz. can of cannellini beans. Add them to a bowl with 1.5 cups of thawed frozen green beans.
Slice some red onion and soak them for about 5 minutes in a bowl of ice water (this takes the sharp edge off their flavor). Finely dice about ¼ cup of the red onion. Chop about ¼ cup fresh parsley.
Whisk together ¼ cup apple cider vinegar, ¼ cup olive oil, 2 Tbsp sugar, 1 tsp salt, ¼ tsp freshly cracked pepper, and 1 tsp Dijon mustard.
Add the onion and parsley to the bowl with the beans, then pour the dressing over top. Stir everything to combine.
Refrigerate the three bean salad for about 30 minutes to let the beans marinate. Give it a good stir, and then serve!
The post Classic Three Bean Salad appeared first on Budget Bytes.
Strawberry season is my favorite season. I love red, juicy, sweet strawberries. They are one of my very favorite fruits. During strawberry season, I make as many strawberry recipes as I can: strawberry shortcake, strawberry scones, strawberry smoothies…
Strawberry season is my favorite season. I love red, juicy, sweet strawberries. They are one of my very favorite fruits. During strawberry season, I make as many strawberry recipes as I can: strawberry shortcake, strawberry scones, strawberry smoothies , and this Strawberry Spinach Salad. This is one of those salads that you will fall in…
The post Strawberry Spinach Salad with Strawberry Dressing appeared first on Two Peas & Their Pod.
This light and fresh Summer Vegetable Pasta Salad is perfect for summer BBQs and potlucks, or your weekly meal prep.
The post Summer Vegetable Pasta Salad appeared first on Budget Bytes.
As soon as the warm weather of summer rolls around all I want to eat are crunchy vegetables and cold pasta salad. This Summer Vegetable Pasta Salad is my go-to with a medley of colorful vegetables, a tangy homemade vinaigrette, and plenty of ways to customize it based on what I have on hand, or what I’m craving that day. Plus it holds up great in the fridge, so it’s perfect for meal prep!
Originally posted 6-14-2011, updated 5-22-2021.
This classic vegetable pasta salad is absolutely perfect for potlucks because it makes a huge batch and it goes with everything. Not to mention it holds up well to travel and is still super delicious after it’s been sitting on that picnic table for a bit. ;)
I used fresh broccoli, zucchini, yellow squash, red onion, and parsley, plus threw in some roasted red peppers for fun. But you can add so many different vegetables to this mix. Here are a few more options:
In addition to swapping out some of the vegetables, you can experiment with adding other ingredients to this salad to either add more flavor or make it into a full meal. Here are a few ideas:
The recipe below includes a really basic tangy vinaigrette, but if you don’t have a well stocked pantry and want to buy a bottled dressing for this salad, any basic Italian dressing will do well. You could also choose something like a Caesar dressing (not creamy-style) or a Greek vinaigrette.
Make the dressing first. Whisk together ½ cup olive oil, ⅓ cup red wine vinegar, 1 Tbsp Dijon mustard, 1 tsp dried oregano, 1 clove of minced garlic, ¾ tsp salt, and ¼ tsp freshly cracked black pepper. Set the dressing aside.
Cook 12oz. bowtie pasta (or other short shaped pasta) according to the package directions (boil until tender, drain in a colander). Give the pasta a quick rise to cool it off, then let it drain well.
While the pasta is cooking and draining, prepare the rest of the vegetables. Chop two Roma tomatoes, one yellow squash, one zucchini, and drain and slice one jar of roasted red peppers.
Chop one crown of broccoli into small bite-sized florets and slice ½ of a red onion. Roughly chop ½ cup parsley (not pictured).
When the pasta is cool and drained and all the vegetables chopped, it’s time to assemble the salad. Place everything in the largest bowl or container you have, give the vinaigrette a quick whisk, then pour it over the pasta and vegetables.
Stir until everything is really well coated in dressing. Give it a taste and add salt or pepper if needed. Serve immediately or refrigerate until ready to eat. Make sure to give it a stir after refrigerating and just before serving to redistribute the dressing.
The post Summer Vegetable Pasta Salad appeared first on Budget Bytes.
Guess what time it is! Comfort-food-o’clock. And what makes better comfort food than a rich creamy pasta dish, like this One Pot Beef and Mushroom Stroganoff? This is yet another “better than the box” meal. It cooks in one easy pot, just like hamburger helper stroganoff, but it’s homemade. You’re going to want to tuck […]
The post One Pot Beef and Mushroom Stroganoff appeared first on Budget Bytes.
Guess what time it is! Comfort-food-o’clock. And what makes better comfort food than a rich creamy pasta dish, like this One Pot Beef and Mushroom Stroganoff? This is yet another “better than the box” meal. It cooks in one easy pot, just like hamburger helper stroganoff, but it’s homemade. You’re going to want to tuck this recipe into your back pocket for those nights when you’re super tired and need an extra comforting meal. :)
Originally posted 2-17-14, updated 5-20-21
I used half ground beef and half mushrooms to stretch my pennies a bit further, but you could do all mushrooms or all beef if you prefer. If you’re doing a vegetarian version with all mushrooms, use mushroom or vegetable broth to replace the beef broth.
One pot recipes can be a bit tricky for some, so here are some pointers:
Every piece of cookware and every range top is different, so one pot recipes are a bit like riding a bike. You have to feel it out and find the sweet spot for the equipment you’re using.
The broth brings a lot of flavor to this beef and mushroom stroganoff, so make sure you’re using a nice and flavorful broth that has adequate salt. I like to use Better than Bouillon to make broth for recipes because it’s super flavorful, I can mix up any amount I need, and the jar stays good in the refrigerator for months, so there are no leftovers to go to waste. If you still find your stroganoff to be on the bland side in the end, an extra pinch of salt can really help the flavors pop.
Want more One Pot Recipes? Check out our One Pot Recipe Archives!
Begin by sautéing 2 cloves of minced garlic in 2 Tbsp of butter until soft (1-2 minutes). You can use a large pot or large skillet, as long as it is big enough to hold all of the pasta AND has a lid (the lid will be used later).
Next, add 1/2 lb. ground beef and continue to sauté until it is fully browned.
While the beef is browning, slice 8oz. mushrooms. White button mushrooms are fine, but if you can get these baby bella mushrooms they are even more awesome (shout out to ALDI for carrying these at an affordable price).
Once the beef is browned, add the mushrooms and some freshly cracked pepper. Continue to sauté until they are soft (about five minutes).
Add ½ lb. wide egg noodles to the skillet along with 2 cups beef broth, 1 Tbsp Worcestershire sauce, and ½ tsp Dijon mustard. Stir to combine. The broth will not fully cover the noodles, but that’s okay. The steam in the skillet will help cook them and they’ll be stirred to make sure even cooking.
Place a lid on the skillet and bring the broth up to a boil over medium-high heat. Once boiling, give it a quick stir to loosen the noodles from the bottom, return the lid quickly, and turn the heat down to low. Let the skillet simmer, stirring occasionally and always replacing the lid, for 7-10 minutes or until the noodles are tender and there is only a small amount of thick sauce left in the skillet.
Finally, add ⅓ cup sour cream and fold it into the noodles until everything is creamy and delicious!
Top off the beef and mushroom stroganoff with a little chopped parsley for color (because stroganoff is kind of boring to look at) and it’s time to dive into that skillet full of creamy goodness! You might want to give it a taste at this point to see if you want a little extra salt or pepper (again, depending on the salt content of your broth), but other than that it’s time to eat! And only one dish to clean. :)
The post One Pot Beef and Mushroom Stroganoff appeared first on Budget Bytes.
I love making tortellini salads because they are filling, easy to make, and perfect for an easy dinner or lunch. They are also a great dish to take to parties and potlucks. My Greek Tortellini Salad has been a favorite for years and my Summer Tortellin…
I love making tortellini salads because they are filling, easy to make, and perfect for an easy dinner or lunch. They are also a great dish to take to parties and potlucks. My Greek Tortellini Salad has been a favorite for years and my Summer Tortellini Salad is a summer staple. Well, I figured it…
The post Spring Tortellini Salad appeared first on Two Peas & Their Pod.
Italian Pasta Salad (Family Favorite!)
This pasta salad is our family’s favorite! It’s served cold, loaded with pepperoni, cheese and other add-ins, and tossed with homemade Italian dressing.
READ: Italian Pasta Salad (Family Favorite!)
This pasta salad is our family's favorite! It's served cold, loaded with pepperoni, cheese and other add-ins, and tossed with homemade Italian dressing.
Here’s how to make the BEST salmon patties recipe, aka salmon cakes! Canned salmon makes them fast and easy. Serve with tartar dipping sauce. Here’s a delicious lunch or dinner idea that’s worked its way into our regular rotation: Salmon Patties! Otherwise known as Salmon Cakes, these babies are just like crab cakes but they use canned salmon instead. Using canned makes them fast and easy to make — and cheaper than using fresh salmon (like our Salmon Burgers). Pair them with tartar sauce or remoulade sauce, and the contrast of the crisp, herb-scented patties against the creamy dipping sauce is unreal. This was a huge hit in our house, especially with our 4 year old. Who knew salmon cakes are perfect kid food? Ingredients for this salmon patties recipe, aka salmon cakes What are salmon patties? Also called salmon cakes, they’re similar to crab cakes but made with canned salmon. Ingredients typically include breadcrumbs or sometimes egg as a binder, and herbs and spices for flavor. The mixture is then formed into patties and pan fried until crisp. How is this different from salmon burgers? Salmon burgers often are made with fresh salmon: they’re larger and served on a […]
Here’s how to make the BEST salmon patties recipe, aka salmon cakes! Canned salmon makes them fast and easy. Serve with tartar dipping sauce.
Here’s a delicious lunch or dinner idea that’s worked its way into our regular rotation: Salmon Patties! Otherwise known as Salmon Cakes, these babies are just like crab cakes but they use canned salmon instead. Using canned makes them fast and easy to make — and cheaper than using fresh salmon (like our Salmon Burgers). Pair them with tartar sauce or remoulade sauce, and the contrast of the crisp, herb-scented patties against the creamy dipping sauce is unreal. This was a huge hit in our house, especially with our 4 year old. Who knew salmon cakes are perfect kid food?
What are salmon patties? Also called salmon cakes, they’re similar to crab cakes but made with canned salmon. Ingredients typically include breadcrumbs or sometimes egg as a binder, and herbs and spices for flavor. The mixture is then formed into patties and pan fried until crisp. How is this different from salmon burgers? Salmon burgers often are made with fresh salmon: they’re larger and served on a bun. (But you could certainly make these into 4 large burgers as well!) Here’s what you’ll need to make this salmon patties recipe:
Can you use leftover salmon for salmon cakes? Yes! Simply use flaked cooked leftover salmon in place of the canned salmon.
What’s canned salmon? This is a fairly new product to us, versus canned tuna which is a pantry staple. But canned salmon is absolutely worth stocking in your pantry too! Here are a few things to note:
Salmon patties are simple to make: the only part that requires a little technique is flipping them! Here are the main steps for how to make salmon cakes (or see the recipe below for specifics):
The panko or breadcrumbs are an important component to salmon patties. It gives them just the right texture so they’ll form into cakes (otherwise they easily fall apart). We like using panko since it’s easy to have on hand and very shelf stable. But here are a few more options — and some gluten free ideas:
Old Bay seasoning is the perfect seasoning for seafood like salmon patties! Here’s what to know about using it:
The best part of salmon cakes? Dipping them! The best seafood sauces are tartar sauce and remoulade sauce. What’s the difference? Here’s what they are, and a few other options to try as well:
How to make salmon patties into a meal? We served this as an easy lunch to Alex’s mom and our 4 year old recently, and they gobbled it up! It’s also a great healthy dinner idea, served over greens with quinoa or rice. Here are some ideas for how to serve salmon patties or salmon cakes:
Pescatarian, dairy free, and gluten-free with gluten-free panko.
Print
(5 votes, average: 5.00 out of 5)
Prep Time: 25 minutes Cook Time: 5 minutes Total Time: 30 minutes 
Yield: 8 patties Here’s how to make the BEST salmon patties recipe, aka salmon cakes! Canned salmon makes them fast and easy. Serve with tartar dipping sauce.
Category: Appetizer or Main Dish
Method: Stovetop
Cuisine: SeafoodKeywords: Salmon patties, salmon patties recipe, how to make salmon patties, canned salmon patties, salmon cakes, salmon cakes recipe, how to make salmon cakes, salmon cakes with canned salmon
A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes
If you are looking for a healthy and delicious dinner that can be on the dinner table in under 30 minutes, you have to make this Pistachio Crusted Baked Salmon. It is light, fresh, and has so much flavor. The salmon has a lemon Dijon sauce that has a t…
If you are looking for a healthy and delicious dinner that can be on the dinner table in under 30 minutes, you have to make this Pistachio Crusted Baked Salmon. It is light, fresh, and has so much flavor. The salmon has a lemon Dijon sauce that has a touch of garlic and is sweetened…
The post Pistachio Crusted Baked Salmon appeared first on Two Peas & Their Pod.
We make hard boiled eggs every single week. They are a great healthy snack to have in the fridge. I also use them to make egg salad, deviled eggs, and this healthy Avocado Egg Salad. Adding creamy avocado changes everything. Avocados really do make eve…
We make hard boiled eggs every single week. They are a great healthy snack to have in the fridge. I also use them to make egg salad, deviled eggs, and this healthy Avocado Egg Salad. Adding creamy avocado changes everything. Avocados really do make everything better! I promise you are are going to love this…
The post Avocado Egg Salad appeared first on Two Peas & Their Pod.
Print Recipe
Pin Recipe