all things food
Fried pickle dip is a creamy, tangy snack that’s packed with the zesty goodness of pickles, making it an irresistible snack perfect for chips, veggies, or crackers.
This tuna macaroni salad is a must-have recipe. The blend of sweet and dill pickles, crunchy celery, onions, and tender tuna with elbow macaroni, is simply irresistible. The creamy Dijon dill dressing brings all the flavors together. And for an extra t…
Salad dressings are easy to make at home and so much better than store bought. A few of my favorites include creamy cilantro lime dressing, Caesar dressing, and basil vinaigrette. I also love this Jalapeño Ranch dressing. It only takes 10 minutes …
Salad dressings are easy to make at home and so much better than store bought. A few of my favorites include creamy cilantro lime dressing, Caesar dressing, and basil vinaigrette. I also love this Jalapeño Ranch dressing. It only takes 10 minutes to make and the flavors are SO good. The dressing is creamy, tangy,… This vegan crab cake recipe is easy to make, bursting with flavor and has the perfect crab meat texture and consistency. Dollop with our homemade vegan tartar sauce and fresh dill and enjoy as a delicious vegan seafood appetizer!
The post Easy Vegan Crab Cakes with Tartar Sauce appeared first on Sweet Simple Vegan.
This vegan crab cake recipe is easy to make, bursting with flavor, and has the perfect crab meat texture and consistency. Dollop with our homemade vegan tartar sauce and fresh dill and enjoy as a delicious vegan seafood appetizer!
Over the years we’ve gotten very creative when it comes to mimicking the texture of seafood. To date we’ve made Vegan Calamari and Vegan Scallops from oyster mushrooms, Vegan Tuna from chickpeas, and Smoked Salmon from carrots.
Today we’re recreating the flaky texture of crab meat with chickpeas and hearts of palm…say what?! It may sound obscure, but we promise this trio of ingredients works so well to recreate crab cakes you won’t be missing the real thing!
We serve these crab cakes most often as a delicious vegan appetizer with Vegan Tartar Sauce, or other dipping sauces like Vegan Aioli or Cilantro Dill Cream Sauce.
If you prefer to enjoy them as a main dish, turn them into vegan crab cake sliders or pair them with a simple green salad, pan fried asparagus, and/or roasted vegetables.
Vegan crab cakes are best enjoyed fresh while they’re hot and crispy, but leftovers will keep for up to 5 days in an airtight container in the refrigerator.
Gluten Free
Breakfast
Appetizers and Sides
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
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Total Time: 20 minutes 
Yield: 8 crab cakes This vegan crab cake recipe is easy to make, bursting with flavor and has the perfect crab meat texture and consistency. Dollop with our homemade vegan tartar sauce and fresh dill and enjoy as a delicious vegan seafood appetizer!
Prep Time: 10 minutesCook Time: 10 minutesNutrition facts label provided by Nutri Fox.
Disclaimer: This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!
The post Easy Vegan Crab Cakes with Tartar Sauce appeared first on Sweet Simple Vegan.
Get ready for a tangy twist on a classic summer dish! This dill pickle pasta salad recipe combines the crunch…
Get ready for a tangy twist on a classic summer dish! This dill pickle pasta salad recipe combines the crunch of pickles with creamy dressing and fresh herbs for a potluck-perfect side dish. Ideal for pickle lovers!
You may not know this, but Alex and I are obsessed with pickles. Something about that briny, salty sweet crunch just has our hearts. So this dill pickle pasta salad has our names written all over it!
Why we love this recipe: This is the perfect summer salad, with a tinge of retro nostalgia but done up with fresh herbs and crunchy cucumbers. The creamy dressing has a hint of pickle juice for briny pop, and the Mediterranean combination of feta cheese and fresh dill to bring a sophistication to this down-home dish. It’s a total crowd pleaser!
“The dill pickle salad was so good. I think the dressing would make a good dip or burger sauce too! Bottom line…excellent! 5 stars.” -Jennifer
“It was a perfect and tastier alternative to potato salad. Using pasta creates a more interesting texture and makes it even better!” -Cheryl
“I appreciate how easy it was to put together. It’s sooo good! My 7-year old daughter had two giant servings and said it’s her favorite pasta ever. I’d call that a win!” -Tanvee
Pickles can be a polarizing food, and from all my raving, you might be surprised that I was actually not a pickle fan until I hit adulthood. If you’re a fellow pickle afficionado, you’ll love this fun way to incorporate them into a side dish. Here are the ingredients you’ll need:
This dill pickle pasta salad comes together like any good pasta salad recipe: make the pasta, prep the veggies, and make the dressing. Here is a basic outline of the steps (or jump to the full recipe):
Step 1: Boil the pasta in salted water until it is just al dente. Start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes.
Step 2: In a large bowl, whisk together the mayonnaise, Greek yogurt, pickle juice, garlic powder, dried dill, and kosher salt.
Step 3: Add the drained pasta, chopped vegetables and dill, and feta cheese. Season with black pepper if desired.
This dill pickle pasta salad lasts for up to 1 week refrigerated. The flavor can become less potent over time. When serving, you can add a bit more salt the next day, or another swirl of sour cream or mayonnaise.
Make sure the salad comes to room temperature before serving, since that affects flavor and texture). You can add a bit more fresh dill or dried dill into leftovers too, or even a little more pickle juice to make the flavors pop.
Love dill pickles? Then you’ll absolutely love our fan favorite pickle pizza, or this creamy dill pickle dip for dipping potato chips. Or, this cucumber salad with vinegar tastes just like dill pickles.
We love a good pasta salad around here! There are so many spins on this classic American side dish tradition, and they’re perfect as a summer side dish for a cookout or barbecue. Here are a few of our favorite cold pasta salad recipes:
This dill pickle pasta salad recipe is vegetarian. For gluten-free, use gluten-free or legume pasta.
Short, sturdy pasta shapes like rotini, penne, or cavatappi hold the dressing well and provide a good texture contrast to the crunchy pickles.
Absolutely! Homemade pickles can add an extra layer of flavor. If using homemade, adjust the amount of pickle brine you add to the dressing to taste.
Dill pickle pasta salad can be stored in an airtight container in the refrigerator for 3 to 4 days. However, it’s best enjoyed within the first two days when the pasta is still firm and the flavors are freshest.
Yes, you can customize your pasta salad with other vegetables like chopped celery, red onion, bell peppers, or shredded carrots. Just be mindful of the overall balance of flavors and textures.
Definitely! You can make the dressing and chop the ingredients a day ahead. Toss everything together just before serving to keep the pasta from getting soggy.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes 
Yield: 4 to 6 Get ready for a tangy twist on a classic summer dish! This dill pickle pasta salad recipe combines the crunch of pickles with creamy dressing and fresh herbs for a potluck-perfect side dish. Ideal for pickle lovers!
*For a creamier variation, use up to ½ cup sour cream.
Category: Side dish
Method: Stovetop
Cuisine: Pasta salad
Diet: VegetarianNiçoise salad is protein-packed, crunchy, and oh-so-satisfying– perfect for meal prep to keep you full all week long.
The post Niçoise Salad appeared first on Budget Bytes.
Springtime is salad season, and boy, do I have the perfect hearty salad for you! Niçoise salad is protein-packed, crunchy, and oh-so-satisfying. It’s perfect for meal prep and will keep you full all week long. I love the mixture of textures and flavors in this salad, and while it takes a bit of work to make, it is so worth it! The hard-boiled eggs, protein-packed tuna, crispy green beans and creamy potatoes are the defining ingredients of this salad, in my opinion. The unique-yet-familiar ingredients are what make this salad a classic– and for good reason! This is one of the recipes I always whip out whenever I have a friend who could use a little meal prep TLC when they are super busy. Trust me, it’s a winner!
Niçoise salad is a filling and flavorful salad that traces its origins to Nice, France. The term “Niçoise” literally means, “in the style of Nice”. This tasty salad is chock full of tomatoes, onions, hard-boiled eggs, tuna, green beans, and roasted potatoes and is tossed in a light dressing. It makes a great meal prep lunch for the long week ahead! It’s a classic!
Here’s what you’ll need to make Niçoise salad:
Niçoise salad is pretty flavorful on its own, so I recommend a light dressing like a lemon vinaigrette that helps cut the richness and elevates the flavors. For something a little creamier, try our favorite lemon dill tahini dressing! Our honey mustard sauce pairs well, too!
Niçoise salad is a great vehicle to use up those veggies taking up space in the fridge (or pantry!). I like to add:
I recommend storing the salad separately from the dressing for the best results. The components will keep in separate air-tight containers for up to 3 days in the refrigerator and can be tossed together before serving. If you’re meal prepping, add a bit of everything to your airtight containers and keep the dressing on the side. Then, just grab and go!
See how we calculate recipe costs here.
Choose your favorite salad dressing.
Combine 1/2 Tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp onion powder and 1/2 tsp dried dill in a small bowl. Whisk to combine. Quarter the 1/2 lb baby potatoes, toss in the olive oil and herbs.
Air fry 1/2 lb quartered potatoes at 400°F for 15 minutes, shaking halfway through (OR roast the potatoes at 400°F until golden and tender, about 30 minutes.)
Bring 4 cups of water to a rolling boil in a medium pot or large saucepan. Remove any stems from green beens. Blanch 1 cup green beans by tossing them into the boiling water and then turning off the heat. Allow them to sit in the hot water for a very brief period of time, about 3 minutes, until they are bright green. Quickly, transfer them to an ice bath to stop them from cooking any further. Set aside.
Hard boil, peel, and halve 4 eggs. Chop 2 heads of romaine lettuce, halve 1 cup of grape tomatoes, julienne 1/2 a red onion, halve or quarter 7 radishes, peel and chop 1 cucumber, and strain 1/4 cup of olives.
Strain the 2 cans of tuna and break it apart with a fork.
Toss all ingredients together and lightly dress your salad. Finish with a crank of freshly ground pepper and sea salt.
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This cucumber salad with vinegar is perfect for barbecues and picnics, a refreshing mix of tangy and salty sliced cucumbers…
This cucumber salad with vinegar is perfect for barbecues and picnics, a refreshing mix of tangy and salty sliced cucumbers and onions.
This cucumber salad with vinegar is everything summer! Did you grow up with the tradition of eating it? It’s perfect for everything from summer potlucks to patio barbecues to picnics. It accessorizes perfectly with everything from salmon to a grilled burger.
The thinly sliced cucumbers and onions are salty, tangy, and lightly sweet all at once, and totally addicting. This cucumber salad is vegan, plant-based, and gluten-free, so it works for lots of diets too. Keep reading for how to make it!
Or, try it creamy! Try our Cucumber Salad with Sour Cream.
There are only a few ingredients you need to whip up this cucumber salad with vinegar.
This cucumber salad with vinegar is incredibly easy to make: the only hard part is waiting while it marinates in the refrigerator! The trick to mastering this cucumber salad is to slice the onions and cucumbers as thinly as possible. Slicing the cucumber and onion thinly allows the salt to draw out most of the moisture, and gives this salad the most incredible texture.
Step 1: Thinly slice the cucumbers and onions. If you have a mandolin, it works well for slicing the cucumbers: but it’s not needed at all: a simple knife will do the trick!
Step 2: Whisk together the white vinegar, sugar, and salt.
Step 3: Once the cucumbers and onions are mixed with the vinegar, salt and sugar (they’re basically quick pickles!), they need to marinate in the refrigerator. Wait 1 hour while time does its magic!
After 1 hour marinating time, you can enjoy your cucumber salad with vinegar salad anytime over the next 7 days. The flavor just gets better with time!
There are so many ways to accessorize this cucumber salad with vinegar! We eat it primarily in as a summer side dish, so naturally we think of meals full of summer produce. Of course you can eat this salad all year long. Here some ideas to get your wheels turning:
Want more with cucumbers? See Top Cool Cucumber Recipes.
This cucumber salad with vinegar recipe is vegetarian, gluten-free, vegan, plant-based, and dairy-free.
Yes! The flavors will meld and develop over time, making it even more delicious.
Stored in an airtight container, cucumber salad can last 7 days in the refrigerator. The cucumbers will soften slightly over time.
White distilled vinegar is a classic choice. We recommend using it if at all possible.
English cucumbers are ideal for their thin skin and fewer seeds, but regular cucumbers work too. Just peel them first if the skin is thick or waxed.
Prep Time: 1 hour 10 minutes
Cook Time: 0 minutes
Total Time: 1 hour 10 minutes
Yield: 6 to 8 This cucumber salad with vinegar is perfect for barbecues and picnics, a refreshing mix of tangy and salty sliced cucumbers and onions.
*You can also omit the dill, or use ½ teaspoon dried in place of fresh.
**If you’re pressed for time you can serve immediately, but it’s best after 1 hour marinating time.
Category: SaladMethod: RawCuisine: GermanOutside of this salad, here are a few of our best salad recipes:
These Air Fryer Carrots are savory, super easy to make, inexpensive and the perfect compliment to any weeknight dinner meal.
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Lately I’ve been loving how easy it is to cook vegetables in the air fryer. Just prep, season, and air fry. It’s almost too easy. And carrots are a great inexpensive vegetable to cook any time of the year. Plus, they last a long time in the fridge…WIN! We have lots of roasted carrots recipes on our site, but these Air Fryer Carrots are my new favorite. They’re seasoned with a savory and herby seasoning mix and they’re the perfect compliment for any weeknight dinner meal.
Here’s everything you need to make these easy Air Fryer Carrots:
To make this recipe super easy, you can certainly use baby carrots instead of peeling and cutting whole carrots. Just use the same seasoning mix for a pound of baby carrots and adjust the cook time. Air fry baby carrots at 370°F for approximately 8-10 minutes or until tender to your liking.
I used a mix of salt, pepper, garlic powder, and dried dill for these carrots, but there are so many flavors and spices to choose from. Here are some other seasoning ideas for your air fryer carrots:
Air Fryer Carrots are so versatile and can be served with a number of meals. Try them with our Air Fryer Chicken Breasts, salmon, pork chops, or juicy Pan-Seared Chicken Breasts. And you can easily pair them with another side dish like these Air Fryer Brussels Sprouts or Steamed Green Beans to make a meal!
See how we calculate recipe costs here.
Wash, peel, and cut 1 lb. of carrots diagonally into 1-inch pieces. Add the carrots to a large bowl.
In a separate small bowl, add 1 Tbsp of butter and melt in the microwave. Then add 1 Tbsp olive oil, 3/4 tsp salt, 1/2 tsp freshly cracked black pepper, 1/2 tsp garlic powder, and 1/2 tsp dried dill to the same bowl. Stir everything together to combine.
Pour the butter mixture over the carrots. Toss or stir to coat all of the carrots.
Add seasoned carrots to the air fryer basket. Air fry at 370°F for 12-14 minutes until tender, shaking the basket halfway through.
Once done garnish with 1 tsp fresh chopped dill (optional) and enjoy!
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Bored by your dinner plans? This green goddess tahini will liven up any basic meal! I’m always so happy to have it in the refrigerator to serve…
The post Green Goddess Tahini Dip appeared first on Cookie and Kate.
Bored by your dinner plans? This green goddess tahini will liven up any basic meal! I’m always so happy to have it in the refrigerator to serve as an appetizer or snack.
Just a dollop or two brings together random leftovers and simple meals made with veggies, greens, whole grains or beans. You can also spread it onto your sandwiches or wraps. Green goddess tahini is here to save the day. You’ll find many more serving suggestions below.
This recipe was inspired by a similar dip that I grabbed at Whole Foods before hosting girls’ night (I can’t seem to find the brand name). A couple of my friends follow dairy free and vegan diets, so I’m always on the lookout for fun options that satisfy our requirements. As the night went on, we all fell in love with the dip—it’s creamy, rich yet fresh, and satisfying. It’s irresistible.
So, I combined my Best Tahini Sauce (truly the best) with the herbs from my Easy Green Goddess Dressing, and here you have it. You can make this recipe with any combination of cilantro, parsley, basil, dill and/or mint. Add a small handful of fresh tarragon if you can find it for that characteristic green goddess flavor. This dip (or sauce) is lovely in any season and at any holiday. I hope you fall in love with it!
The post Green Goddess Tahini Dip appeared first on Cookie and Kate.
Homemade tartar sauce is incredibly easy to make and pairs perfectly with any baked or fried fish or seafood.
The post Homemade Tartar Sauce appeared first on Budget Bytes.
I’m always on a quest to reduce the number of half-used bottles of sauce in my fridge (the struggle is real…) Instead of buying every single sauce under the sun, I keep a few basic condiments on hand so I can make any other homemade sauce whenever I want and in whatever quantity I need. This Homemade Tartar Sauce is the perfect example. I don’t eat tartar sauce often, but when enjoying homemade fish sticks it’s an absolute must! It takes just a few minutes to whip up, uses only six (or less!) pantry and fridge staples, and I can make any amount that I need with NO leftovers. #win
Tartar sauce is a rich and tangy mayonnaise-based sauce that is perfect for serving with any type of fish or seafood. It’s incredibly simple to make, and you might just have all of the ingredients on hand!
Here are the ingredients for our super easy homemade tartar sauce recipe:
This easy tartar sauce recipe is a great base that can then be modified to fit your taste buds or other ingredients you may have on hand. Try adding these ingredients to customize your tartar sauce:
Tartar sauce is obviously great with Homemade Fish Sticks, but it’s also delicious with Chicken Nuggets, Steak Fries, Garlic Butter Shrimp, or Tuna Patties. And since it’s simply a lemon-dill flavored mayonnaise, it could also be used as a spread on sandwiches and wraps!
See how we calculate recipe costs here.
All you have to do to make tartar sauce is stir together ½ cup mayonnaise, ½ cup plain yogurt (or just do 1 cup total mayonnaise), ¼ cup dill relish, 1 Tbsp Dijon mustard, 1 Tbsp lemon juice, and ½ tsp dried dill.
Stir it all together and you’re good to go! You can store this sauce in the fridge for up to five days. If you prefer a thicker tartar sauce, use Greek-style yogurt, or skip the yogurt and use all mayonnaise.
Serve with your favorite seafood, roasted vegetables, or even as a sandwich spread!
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