Falafel Gyros with Tzatziki (V, GF)

Make a delicious Greek-style falafel gyro with crispy homemade falafel balls, paired with chilled, tangy tzatziki salad, as well as some sweet tomatoes and piquant purple onion. Served it with pita bread for a perfect and easy lunch or dinner. Do you n…

Make a delicious Greek-style falafel gyro with crispy homemade falafel balls, paired with chilled, tangy tzatziki salad, as well as some sweet tomatoes and piquant purple onion. Served it with pita bread for a perfect and easy lunch or dinner. Do you need more ideas to serve with falafel? Take a look at these gorgeous...

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The post Falafel Gyros with Tzatziki (V, GF) appeared first on My Pure Plants.

Fresh Lemon Herb Tahini Dressing/Sauce

This lemon herb tahini recipe needs only 9 fresh, raw ingredients, and no cooking is involved. Just take your blender, add all ingredients and make this refreshing and earthy sauce in 5 minutes! You will have a nutty, tangy, and green tahini dressing i…

This lemon herb tahini recipe needs only 9 fresh, raw ingredients, and no cooking is involved. Just take your blender, add all ingredients and make this refreshing and earthy sauce in 5 minutes! You will have a nutty, tangy, and green tahini dressing in no time which pairs well with many dishes. If you are...

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The post Fresh Lemon Herb Tahini Dressing/Sauce appeared first on My Pure Plants.

Dilly Beans

This dilly beans recipe is full of tangy flavor and a pop of dill! It’s quick and easy to whip…

A Couple Cooks – Recipes worth repeating.

This dilly beans recipe is full of tangy flavor and a pop of dill! It’s quick and easy to whip up a jar of pickled green beans.

Dilly Beans

Are you a pickle lover? Here’s a jar you’ll fall hard for: Dilly Beans! These slender, crunchy pickled green beans pack a vinegary, herbaceous punch. They’re irresistible to snack on out of the jar, and make the ideal condiment to a picnic lunch, pitch in or cheese plate. Guess what: this old fashioned recipe doesn’t even require any fancy canning equipment! All you need is 20 minutes, a jar and some beans to whip up this quick pickles recipe: and you’ll be glad you did.

Ingredients for dilly beans

Dilly beans are pickled green beans that are preserved with garlic and dill seed (or fresh dill), which infuse the flavor of a classic dill pickle. You can make dilly beans as a classic canning recipe or as quick pickles or refrigerator pickles, where the jar is stored in the refrigerator immediately after making them. Quick pickles don’t require any special canning equipment, so it’s our preferred method for homemade pickles. They last for 1 month in the refrigerator (but are not shelf stable). Here’s what you’ll need to make dilly beans:

  • 1 wide-mouth pint canning jar
  • Green beans: the thinner the better! Look for very thin beans or even French green beans
  • Garlic
  • Bay leaf
  • White vinegar
  • Sugar
  • Salt
  • Peppercorns
  • Dill seed: not dried dill weed! (see below)
  • Fresh dill: you can omit if desired, but we like using both fresh dill and dill seeds
Dilly Beans

Dill seed versus dill weed: what’s the difference?

The key to this dilly beans recipe? Dill seed. But don’t confuse this with the similar but also important dried dill weed! Use dill weed here and you won’t be able to detect a dill flavor at all. Here’s why:

  • Dill seeds are small, brown flat seeds of the dill plant that are used in canning. The seeds infuse a very strong dill flavor into preserved foods, but they’re not often used in cooking.
  • Dried dill weed is the dried green leaves and stems of the plant. This spice is often used in cooking (it’s what gives Ranch Dip it’s signature flavor). But if used in canning, it has a very mild flavor that doesn’t penetrate the jar.
Dilly beans

How to make dilly beans: basic steps

This dilly bean recipe takes just 20 minutes to assemble the jar. Once it’s done, refrigerate for 24 hours for the best flavor and texture. The hardest part of this recipe is the waiting! Here are the basic steps (or jump right to the recipe):

  • Trim the green beans: Trim the beans so they fit into a wide-mouth pint jar. Add the garlic cloves, bay leaf, and fresh dill.
  • Bring the brine ingredients to a boil: Place white vinegar, water, sugar, salt, peppercorns, and dill seed in a pot and bring to a boil (see the recipe below for the exact quantities).
  • Pour in the jar and wait until it cools (about 1 hour). 
  • Refrigerate 24 hours. This helps to infuse the flavor into the beans and soften their texture. Very thin or French green beans pickle the best because their flavor is tender and crunchy right away! Some types of very thick green beans can still taste slightly tough after 1 day: so you may want to wait 48 hours if your beans are very thick.

Want to make more than 1 pint? It’s easy to double or triple this recipe. Head to the recipe below and press the 2x or 3x buttons next to the word Ingredients.

Storage info

How long can you store dilly beans? Store homemade dilly beans refrigerated for up to 1 month. This type of pickles are not shelf stable, so don’t attempt to store them in your pantry. Keep them in the refrigerator and you can eat off of them for days.

Dilly beans

Ways to serve dilly beans

We love dilly beans best right out of the jar! There are loads of ways

More green beans recipes

Love green beans? Here are more great green beans recipes for using this tasty veggie:

This dilly beans recipe is…

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

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Dilly Beans

Dilly Beans


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 1 pint

Description

This dilly beans recipe is full of tangy flavor and a pop of dill! It’s quick and easy to whip up a jar of pickled green beans.


Ingredients

  • 8 ounces green beans (thin or French beans are best)
  • 2 garlic cloves, sliced
  • 4 sprigs fresh dill*
  • ½ cup white vinegar
  • ½ cup water
  • ½ tablespoon granulated sugar
  • 2 teaspoons kosher salt
  • 1 tablespoon black peppercorns
  • ½ tablespoon dried dill seed* (not dried dill weed)

Instructions

  1. Wash a wide-mouth pint mason jar and and its lid in hot soapy water. Then rinse and let air dry.
  2. Trim the green beans so they fit in jar with about 1/2” of space remaining at the top.
  3. Add the green beans, garlic and dill sprigs into the jar, squeezing them in as tightly as possible.
  4. In a small saucepan, combine the white vinegar, water, sugar, kosher salt, peppercorns, and dried dill seed. Bring to a boil, stirring occasionally to dissolve the sugar and salt (this will take only a few minutes).
  5. Once boiling, pour the brine into the jar. Tap the jar on the counter to release any air bubbles. 
  6. Discard any remaining brine, or top off the jar with extra water if any green beans are exposed at the top.
  7. Screw on the lid tightly and allow to cool to room temperature (about 1 hour). Refrigerate 24 hours for best flavor. Keeps up to 1 month refrigerated (this recipe is not shelf stable).

Notes

*Dill seed are small, brown flat seeds of the dill plant that are used in canning. Don’t use dried dill weed, which is the dried green leaves of the plant. Here we used dill seed in combination with fresh dill; if you can’t find fresh dill you can omit it.

  • Category: Pickles
  • Method: Pickling
  • Cuisine: Pickles
  • Diet: Vegan

Keywords: Dilly beans, dilly beans recipe, dilly bean recipe

A Couple Cooks - Recipes worth repeating.

Smoked Salmon Pasta

This smoked salmon pasta is easy and irresistibly tasty, pairing the smoky fish with a creamy sauce, lemon and fresh…

A Couple Cooks – Recipes worth repeating.

This smoked salmon pasta is easy and irresistibly tasty, pairing the smoky fish with a creamy sauce, lemon and fresh dill.

Smoked salmon pasta

It’s hard to tire of the rich, buttery goodness of smoked salmon: it’s ideal for pairing with everything from bagels to dip to appetizers. Here’s the newest way we’ve fallen hard for it: Smoked Salmon Pasta! Imagine: chewy al dente pasta, bathed with a creamy sauce punctuated by bright lemon zest and herbaceous fresh dill. It’s hard not to be head over heels about this one! It’s extremely versatile: try it as an easy dinner, a fun brunch idea or picnic pasta salad.

Ingredients in this smoked salmon pasta

This smoked salmon pasta is designed as fast and easy meal, using a protein that’s totally no cook: smoked salmon! It makes it simple to throw into the pasta after you cook it, using cream cheese to make a quick and creamy sauce. Here’s what you’ll need:

  • Smoked salmon: Look for cold-smoked salmon or lox (with a soft texture), not hard-smoked (which is flaky and more like cooked salmon)
  • Short cut pasta like penne, rigatoni, or farfalle
  • Cream cheese
  • Olive oil
  • Grated Parmesan cheese
  • Garlic powder, onion powder, salt and pepper
  • Lemon zest
  • Fresh dill
Smoked salmon pasta

Tips for smoked salmon pasta

This recipe is as easy as they come: boil the pasta, add the sauce ingredients, stir it up and add smoked salmon! There are a few things to note about the method and what to expect. Here’s what to know:

  • Make sure to cook the pasta to al dente. This means “to the bite” in Italian: ideally when it’s tender with a small white speck inside when you bite into a piece. Boil it a few minutes less than the package instructions indicate, and start taste testing early!
  • Save the pasta water! This ingredient will be used to make a creamy sauce. It’s easy to forget (been there), so my mom shared a tip with us. Place a liquid measuring cup inside your strainer. When you go to dump the pasta, you’ll remember to remove the liquid!
  • The texture is best when served immediately. This smoked salmon pasta is best when the pasta is freshly cooked and it’s warm: especially since you use the pasta water to help create the sauce. You can eat it later, but it does get drier in texture. More on that below!
Smoked salmon pasta

Leftovers and storage instructions

Want to save this smoked salmon pasta for later, or make it in advance? Here’s what to know:

  • Make ahead tip: The best way to prep in advance? Measure out all your sauce ingredients and place them in a covered container in the fridge. Then cook the pasta and dump them in when you’re ready to serve.
  • Leftovers become dry with refrigeration. They store up to 3 days refrigerated, but you’ll notice the texture becomes drier. You can reheat the pasta with a splash of water on the stovetop, and revive the flavors with a pinch or two of salt.

And that’s it! We hope you love this smoked salmon pasta as much as we do. It disappeared very quickly at a dinner we made for my parents recently!

More smoked salmon recipes

Smoked salmon is ideal for quick and easy meals because it’s a healthy protein that requires no cooking! Here are some of our top smoked salmon recipes:

This smoked salmon pasta recipe is…

Pescatarian. For gluten-free, use gluten-free pasta.

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Smoked salmon pasta

Smoked Salmon Pasta


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 to 6 servings

Description

This smoked salmon pasta is easy and irresistibly tasty, pairing the smoky fish with a creamy sauce, lemon and fresh dill.


Ingredients

  • 12 ounces penne (or other short-cut pasta like rigatoni, farfalle, etc.)
  • ½ cup cream cheese (1/2 8-ounce block)
  • 1 tablespoon olive oil
  • 2 tablespoons grated Parmesan cheese
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon kosher salt
  • Fresh ground black pepper
  • 6 to 8 ounces smoked salmon*, flaked into pieces with a fork
  • Zest from 1 lemon
  • 2 tablespoons fresh dill

Instructions

  1. Bring a large pot of well-salted water to a boil. Cook the pasta until it is al dente, testing a few minutes before the package instructions indicate. Using a glass liquid measuring cup, reserve 1 cup of the hot pasta water, then drain the pasta.
  2. Return the pasta to the pot. Add the cream cheese (broken into dollops), olive oil, grated Parmesan cheese, garlic powder, onion powder, kosher salt and a few grinds black pepper. Pour in ½ cup of the pasta water and toss until a creamy sauce forms; adding a splash of additional water as necessary to come to a creamy consistency.
  3. Add the smoked salmon (flaked into pieces with a fork), lemon zest, and fresh dill. Gently mix, adding another splash of pasta water so that it’s creamy. Serve immediately. (Leftovers store up to 3 days refrigerated, but you’ll notice the texture becomes drier. You can reheat the pasta with a splash of water on the stovetop, and revive the flavors with a pinch or two of salt.)

Notes

*Look for cold-smoked salmon or lox (with a soft texture), not hard-smoked (which is flaky and more like cooked salmon).

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Pasta

Keywords: Smoked salmon pasta

A Couple Cooks - Recipes worth repeating.

Creamy Cucumber Salad

This simple Creamy Cucumber Salad is the quintessential side dish of summer. It’s light, fresh, and so quick to prepare!

The post Creamy Cucumber Salad appeared first on Budget Bytes.

I don’t know if there’s any salad that says “Summer” more than a simple creamy cucumber salad. This salad is so light and fresh, and it only takes minutes to make, so it’s the perfect side dish for all of your summer meals.

Close up front view of a shallow bowl full of creamy cucumber salad.

What’s in Creamy Cucumber Salad?

This classic summer salad is made with cucumbers, onions, and a simple creamy dressing. The dressing can vary from recipe to recipe, but it’s usually either a sour cream or yogurt base with some sort of acid (lemon juice or vinegar), a little sugar, and dill. It’s simple, fresh, and delicious!

Can I Use Fresh Dill?

Creamy Cucumber Salad is often made with fresh dill, but since fresh dill can sometimes be hard to find or more expensive, I made the version below with dried dill. You can certainly use fresh dill if you have access to it. I’d use about 2 Tbsp chopped fresh dill in place of the dried dill listed below.

To Peel or Not to Peel the Cucumbers

It’s totally up to you whether or not you want to peel the cucumbers. I love the contrast of color the peel provides, but some people experience digestive upset with cucumber peels, so peel them if you prefer. You can also scrape out the seeds if those bother you as well.

How Are the Leftovers?

This salad is best when freshly made because the salt in the dressing will draw the moisture out of the cucumbers and cause the salad to get watery if refrigerated for a day or more. Luckily, this salad is really easy to scale down, or, if you know you plan to eat the leftovers for a few days, you can salt the cucumbers ahead of time to draw out the excess water. But salting the cucumbers will make them softer, which is why it’s not my personally preferred method.

To pre-salt the cucumbers, place the sliced cucumbers in a large colander and toss with ½ tsp salt. Let the cucumbers drain for about ½ hour, then pat dry with a paper towel. Since the cucumbers will already have some salt on them, skip adding salt to the sour cream dressing and just add salt to taste once the salad is assembled.

Close up overhead view of a plate full of creamy cucumber salad.
Close up overhead view of a plate full of creamy cucumber salad.

Creamy Cucumber Salad

This simple Creamy Cucumber Salad is the quintessential side dish of summer. It's light, fresh, and so quick to prepare!
Course Dinner, Lunch, Salad, Side Dish
Cuisine American
Total Cost $2.31 recipe / $0.58 serving
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 1 cup each
Calories 74kcal
Author Beth – Budget Bytes

Ingredients

  • 1/2 cup sour cream $0.55
  • 2 Tbsp lemon juice $0.08
  • 1/2 tsp dried dill $0.05
  • 1 tsp sugar $0.02
  • 1/2 tsp salt $0.02
  • 1 large cucumber $1.49
  • 1/4 red onion $0.10

Instructions

  • To make the dressing, combine the sour cream, lemon juice, sugar, dill, and salt in a bowl. Set the dressing aside.
  • Peel the cucumbers, if desired. Slice the cucumbers and thinly slice the red onions.
  • Combine the cucumber, red onion, and dressing in a large bowl and stir to combine.
  • Let the salad sit for 5-10 minutes, give it another stir, then serve.

Nutrition

Serving: 1cup | Calories: 74kcal | Carbohydrates: 5g | Protein: 1g | Fat: 6g | Sodium: 302mg | Fiber: 1g
Close up side view of creamy cucumber salad in a bowl.

How to Make Creamy Cucumber Salad – Step by Step Photos

Sour cream and dill dressing in a bowl with a red spatula.

Make the dressing first. Stir together ½ cup sour cream, ½ tsp dried dill, 2 Tbsp lemon juice, 1 tsp sugar, and ½ tsp salt.

Sliced cucumber and red onion on a cutting board.

Peel the cucumbers, if desired. Slice one large cucumber and thinly slice ¼ of a red onion.

Combine cucumber, onion, and dressing.

Add the cucumber, onion, and dressing to a large bowl.

Finished cucumber salad in a bowl with a spatula.

Stir to combine. I like to let the salad sit for about 5-10 minutes before serving just to let the flavors combine a bit. Give it a good stir again before serving.

side view of a plate of creamy cucumber salad.

Enjoy this super fresh summer salad immediately!

Try These Other Cucumber Salads:

The post Creamy Cucumber Salad appeared first on Budget Bytes.

Cucumber Salad with Fresh Dill & Mint

Who else loves cucumbers?! We’re big fans of their crunch and versatility, and they really come to life in this cucumber salad with fresh dill and mint! It’s perfect for spring and summer, or when you’re looking for a light and tangy side dish!
This sa…

Cucumber Salad with Fresh Dill & Mint

Who else loves cucumbers?! We’re big fans of their crunch and versatility, and they really come to life in this cucumber salad with fresh dill and mint! It’s perfect for spring and summer, or when you’re looking for a light and tangy side dish!

This salad is vegan and dairy-free but SO creamy and flavorful thanks to avocado and fresh herbs! Plus, optional crispy chickpeas for texture and protein and vegan feta for saltiness!

Cucumber Salad with Fresh Dill & Mint from Minimalist Baker →

Our Best Potato Salad

Here’s how to make the best potato salad recipe! This American-style salad is creamy and classic: maybe even better than…

A Couple Cooks – Recipes worth repeating.

Here’s how to make the best potato salad recipe! This American-style salad is creamy and classic: maybe even better than Grandma’s.

Potato Salad

There are loads of ways to make a good potato salad: German or French, loaded with dill or tossed in a tangy vinaigrette. But the type that holds our hearts is the American classic: just like Grandma’s or the grocery store deli counter! Here’s our best potato salad made the American way: creamy, tangy and sweet, and loaded with crunchy onions and pickles. It’s that pale yellow color that betrays the combination of mustard and mayo, and is destined for stardom at your next cookout or picnic. Prepare yourself in advance for the question: Can you bring that potato salad again?

Ingredients for the best potato salad recipe

Here’s how to make potato salad: the American way! Gather up your bottles of mayo, mustard and pickle relish for this one. This retro-style festival of condiments really does make for the best pop of flavor. We’ve made some updates to the classic recipe, adding Greek yogurt to stand in for a little mayo and fresh dill for an herbaceous pop. Here’s what you’ll need for this recipe:

  • Yukon gold potatoes: the variety here is important! Also called gold potatoes, they have a lightly sweet flavor and keep their shape when boiled. Do not substitute red skinned or russet potatoes!
  • White wine vinegar
  • Celery stalks
  • Green onions
  • Red onion
  • Fresh dill
  • Sweet pickle relish (or dill pickles)
  • Mayonnaise
  • Greek yogurt or sour cream
  • Yellow mustard and Dijon mustard
  • Celery seed
Potato salad

How to make potato salad

The trickiest part of how to make potato salad? Boiling the potatoes! There are several variations on the best way to do so. Critics argue over whether to peel and chop before or after boiling. Here’s what we recommend:

  • Quarter the Yukon gold potatoes, then place in a pot of cold water. Leave the skins on: they’ll come off easily later.
  • Boil the potatoes 8 to 15 minutes, until fork tender. Drain and rinse them under cold water.
  • Pop off the skins with your fingers, then chop into smaller pieces. When they’re cool enough to touch, the skins come off easily after boiling. Another trick? Sprinkle them with vinegar and salt before mixing (read more below).
  • Mix the potatoes with the sauce and vegetables. Chop the veggies, mix the sauce, and add it all together. Go to the recipe below for quantities.
  • Chill 2 hours. This salad tastes great right away, but it’s best when it’s cold. If possible, refrigerate it for 2 hours before serving.

Tips and ingredient notes

The basic method is simple, but it does take a bit of time to prepare this potato salad. But don’t worry: it’s absolutely worth the effort in the end! Here are a few notes about the process:

  • Sprinkle the potatoes with vinegar and salt, and let stand for 5 minutes before dressing. This trick from Julia Child is also part of our French Potato Salad recipe. It infuses the potatoes with tangy flavor before dressing them, which amplifies the flavor of the dish.
  • Use sweet pickle relish for a classic flavor, or dill pickles for more savory notes. Sweet pickle relish adds just the right sweetness to the overall mixture. But chopped dill pickles work too: they intensify the savory notes.
  • Greek yogurt or sour cream pair perfectly with mayo. Many salads use only mayo in the dressing. Adding Greek yogurt or sour cream in combination with it lightens the flavor. Greek yogurt also makes less calories and adds a slight tang.
  • Dijon mustard adds complexity. Yellow mustard is key to this classic recipe, but we love it with a little Dijon mustard in combination. We regularly stock both in our fridge. If you don’t, using 100% yellow mustard works too.
Potato salad

Storage info

This recipe just gets better over time! You can make a batch and store it in the refrigerator for days. Here are best practices when it comes to storage:

  • How long does potato salad last refrigerated? Up to 5 days. The flavor gets even better over time.
  • How long does potato salad last outside? Up to 1 hour. If serving outdoors, you can leave it unrefrigerated up to 1 hour, then return it to an ice-packed cooler.
  • How long does potato salad last at room temperature? Up to 2 hours. But try to minimize the time sitting at room temperature if possible.
  • Can you freeze potato salad? Freezing is not recommended because of the mayonnaise. Mayo doesn’t freeze well and can separate after freezing, and the potatoes can become discolored. Celery also doesn’t freeze well. The best way to extend the life is keeping it in the refrigerator.

Potato salad variations

Want to try another spin on this classic recipe? Here are a few variations that can compete with this tasty recipe:

This best potato salad recipe is…

Vegetarian and gluten-free. For vegan, plant-based and dairy-free, go to Vegan Potato Salad.

Print
Potato Salad

The Best Potato Salad


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 8

Description

Here’s how to make the best potato salad recipe! This American-style salad is creamy and classic: maybe even better than Grandma’s.


Ingredients

  • 3 pounds Yukon gold potatoes*
  • 3 tablespoons white wine vinegar, divided
  • 1 ¼ teaspoon kosher salt, divided
  • 3 large celery stalks
  • 5 green onions, thinly sliced (both white and green portions)
  • ¼ cup red onion, minced
  • 2 tablespoons chopped fresh dill
  • ½ cup sweet pickle relish (or chopped dill pickles)
  • ½ cup mayonnaise
  • ½ cup Greek yogurt or sour cream
  • 3 tablespoons yellow mustard (or 2 yellow and 1 tablespoon Dijon)
  • 1 teaspoon celery seed

Instructions

  1. Boil the potatoes: Quarter the potatoes, keeping the skins on. Place them in a large saucepan filled with cold water. Bring it to a boil and cook for 8 to 15 minutes until tender when pricked with a fork. Drain and rinse the potatoes under cold water. Allow to cool slightly, then peel the skins off with your fingers and cut the potatoes into bite-sized pieces. Place the potatoes into a bowl and sprinkle with 2 tablespoons of the white wine vinegar and ½ teaspoon of the kosher salt. Mix and let stand 5 minutes.
  2. Meanwhile, prep the salad: Slice the celery stalks in half lengthwise, then thinly slice them. Thinly slice the green onions. Mince the red onion. Chop the dill.
  3. In a large bowl, mix the mayonnaise, Greek yogurt or sour cream, yellow mustard, Dijon mustard, celery seed, 1 tablespoon of the white wine vinegar, ¾ of the teaspoon kosher salt, and plenty of fresh ground pepper. Add the potatoes, celery, green onion, red onion, and sweet pickle relish and stir until fully combined. For best results, chill 2 hours before serving. Stores 5 days refrigerated.

Notes

*The variety here is important: use Yukon gold or gold potatoes for best results.

  • Category: Side dish
  • Method: Boiled
  • Cuisine: Salad
  • Diet: Vegetarian

Keywords: Potato salad, potato salad recipe

A Couple Cooks - Recipes worth repeating.

Potato Salad

Potato Salad is a classic recipe that everyone loves. It’s really not a party or potluck unless there is a big bowl of potato salad for everyone to share. It is a staple and this is the BEST potato salad recipe. It is going to be your GO TO from …

Potato Salad is a classic recipe that everyone loves. It’s really not a party or potluck unless there is a big bowl of potato salad for everyone to share. It is a staple and this is the BEST potato salad recipe. It is going to be your GO TO from now on. This potato salad…

Roasted Cauliflower with Lemon Herb Tahini Sauce

Imagine mildly spicy roasted cauliflower florets drizzled with a creamy lemon herb tahini sauce. This recipe will turn cauliflower into an elegant and delicious side dish to accompany any main course. If you love cauliflower, you will absolutely adore …

Imagine mildly spicy roasted cauliflower florets drizzled with a creamy lemon herb tahini sauce. This recipe will turn cauliflower into an elegant and delicious side dish to accompany any main course. If you love cauliflower, you will absolutely adore this flavorful and colorful recipe. If you are looking for more cauliflower recipes, try these cauliflower...

Read More

The post Roasted Cauliflower with Lemon Herb Tahini Sauce appeared first on My Pure Plants.

How to Cook and Eat an Artichoke (2 Sauces!)

Anyone else find artichokes intimidating? We were definitely in that camp but decided to overcome the fear and now wish we had done it sooner! It turns out artichokes are delicious, fiber-packed, and surprisingly easy once you learn a few tricks. …

How to Cook and Eat an Artichoke (2 Sauces!)

Anyone else find artichokes intimidating? We were definitely in that camp but decided to overcome the fear and now wish we had done it sooner! It turns out artichokes are delicious, fiber-packed, and surprisingly easy once you learn a few tricks. 

In this step-by-step guide, we walk you through everything you need to know, from how to choose and cut an artichoke to how to prevent browning and how to eat one (including two delicious sauce options for dipping!).

How to Cook and Eat an Artichoke (2 Sauces!) from Minimalist Baker →