This Air Fryer Asparagus might be the easiest recipe I’ve ever developed, and you know what? I’m not mad about it! Sometimes the simplest method truly is the best, and this crispy asparagus is proof of that. It takes less than 10 minutes from start to finish, and it’ll change the way you think about this sometimes polarizing veggie. Did you know asparagus takes 3 YEARS to fully mature so it looks and tastes the way you see it at the grocery store?! For that reason alone, let’s respect this ingredient, keep it simple, and truly let its flavor shine!
Ingredients for Air Fryer Asparagus
Here’s what you’ll need to make air fryer asparagus:
Asparagus: I never have trouble finding a bunch at my local grocery store. However, prices can vary throughout the year, so take advantage of them while they are in season and sometimes on sale. Asparagus is in season during the spring and early summer from the end of March through late May or early June.
Olive Oil: Olive oil helps keep the asparagus spears from burning. It also helps to evenly distribute the seasonings.
Seasoning: A mix of garlic powder, sea salt, and black pepper adds just a touch of flavor that pairs well with just about any meal.
Lemon: A squeeze of fresh lemon juice (totally optional) adds a pop of freshness!
What Else Can I Add to Air Fryer Asparagus?
I love the simplicity of salt, pepper, and garlic powder, but feel free to get creative. Try:
Trim only the bottom 1/2-1 inch of the asparagus spears. These woody ends are tough and can be unpleasant to eat. Some people like to use a vegetable peeler to peel off the skin at the bottom. I find that method works often, but the ends are usually still too tough for my liking.
Try to leave a bit of space between the spears so they crisp up rather than steaming. You may want to cook the asparagus in batches.
Don’t overcook the asparagus. Overcooked asparagus will go limp and soggy and turn a greyish color. When cooked asparagus turns a brilliant bright green, that typically means it’s done!
Serve this asparagus as soon as it has finished cooking for the best taste and crisp texture.
This easy, “set it and forget it” Slow Cooker Pulled Pork comes out so tender and juicy, made from scratch with my homemade BBQ sauce. Slow Cooker Pulled Pork BBQ pulled pork is one of those dishes you can serve all year round. It’s perfect…
This easy, “set it and forget it” Slow Cooker Pulled Pork comes out so tender and juicy, made from scratch with my homemade BBQ sauce. Slow Cooker Pulled Pork BBQ pulled pork is one of those dishes you can serve all year round. It’s perfect for feeding a crowd at potlucks or large gatherings and […]
This Greek Orzo Salad recipe is a light and flavorful pasta salad that’s delicious as a side dish or main dish. It’d be perfect with anything you’re grilling this summer! Greek Orzo Salad This easy Greek Orzo Salad is similar to my Greek Pa…
This Greek Orzo Salad recipe is a light and flavorful pasta salad that’s delicious as a side dish or main dish. It’d be perfect with anything you’re grilling this summer! Greek Orzo Salad This easy Greek Orzo Salad is similar to my Greek Pasta Salad but with orzo and smaller diced veggies. I love orzo […]
This quick and easy high-protein Coconut Chicken Rice Bowl is perfect for lunch or dinner for my gluten-free, dairy-free friends! Coconut Chicken Rice Bowl I whipped up this healthy Coconut Chicken Rice Bowl for dinner the other night, and my family lo…
This quick and easy high-protein Coconut Chicken Rice Bowl is perfect for lunch or dinner for my gluten-free, dairy-free friends! Coconut Chicken Rice Bowl I whipped up this healthy Coconut Chicken Rice Bowl for dinner the other night, and my family loved them, so I had to share. They’re like coconut curry chicken but without […]
Mediterranean baked Fish en Papillote topped with a beans, Castelvetrano olives, artichoke hearts, cherry tomatoes, and fresh herbs. Fish en Papillote I love a healthy one-pot meal, so this Fish en Papillote (Fish in Parchement) isn’t just easy, …
Mediterranean baked Fish en Papillote topped with a beans, Castelvetrano olives, artichoke hearts, cherry tomatoes, and fresh herbs. Fish en Papillote I love a healthy one-pot meal, so this Fish en Papillote (Fish in Parchement) isn’t just easy, is so delicious! A complete meal in one with Mediterranean flavors and the simplicity of cooking en […]
I love any dish where I can sneak in some kale without complaints from the haters; there’s just something so fun about sneaking them in and hearing the good ol’, “I usually hate kale, but this is SO good!” These Buffalo beans and greens pack in a whole lot of nutrition and flavor on a shoestring budget. Creamy white beans, rich kale, and wholesome diced veggies all tossed in spicy buffalo sauce. Drizzle it with some blue cheese dressing, and I just can’t get enough! One of my favorite Nashville institutions recently closed (I sob) and they had a killer Buffalo beans and greens dish on their menu, so this tip of the hat goes out to my friends at The Wild Cow.
What Are Buffalo Beans and Greens?
If you’ve made our Saucy White Beans with Spinach, then you know how good stewed beans can be. These buffalo beans and greens are a fun riff on the classic “Buffalo chicken” that all Americans know and love, but we’ve turned it into a veg-friendly complete meal. It’s a balanced, comforting, and wholesome meal with just the right amount of spice.
Ingredients for Buffalo Beans and Greens
Here’s what you’ll need to make buffalo beans and greens:
Unsalted Butter: Helps sauté the veggies without burning and adds richness to the dish. Dairy free? No problem, olive oil is a suitable substitute.
Vegetables: Yellow onion, celery, and carrots create a sweet, earthy, and crunchy base of flavor for this dish.
Garlic: Adds an earthy and savory element to the dish.
Cannellini Beans: These creamy white beans are a great meat replacement and are packed full of fiber and protein.
Buffalo Sauce: Adds a touch of spice to the dish.
Blue Cheese Dressing: You can use as much or as little as you like. It’s just for a drizzle on top at the end. Blue cheese can be polarizing, so if you’re not a fan, you can leave it off or try a drizzle of Homemade Ranch Dressing instead!
Fresh Kale: Wilts into this dish to create a delightfully earthy flavor and texture.
White Rice: Serve these beans and greens over rice for a complete, filling meal.
What Else Can I Put In Buffalo Beans and Greens?
This is a great recipe for fridge cleanout day since it’s easy to add any number of leftover veggies, meats, or cheeses to it. Try:
215oz.cans cannellini beans, drained and rinsed$2.56
1/4cupBuffalo-style hot sauce$0.52
2 tbspwater$0.00
2cupsfresh kale, chopped$0.50
1/4cupblue cheese dressing$0.31
1cupwhite rice, cooked$0.64
Instructions
Cook rice according to package directions. (1 dry cup will yield about 3 cooked cups of rice.) Drain and rinse the cannellini beans.
Dice celery, yellow onion, and carrots to make a mirepoix.
Add the butter, salt, celery, onions, and carrots to a large skillet. Sauté over medium heat for 3-4 minutes, or just until the veggies begin to soften. Add the garlic and sauté for an additional 1-2 minutes.
Add the white beans, Buffalo-style hot sauce and water to the skillet. Stir and cook over medium heat until the beans are heated through.
Add the kale to the pan and stir until bright green and wilted. No need to cook for too long. Serve a heaping spoonful on top of rice, drizzling blue cheese dressing over the top. Add salt and pepper to taste, if needed. Enjoy!
how to make Buffalo Beans and Greens – step by step photos
Cook rice according to package directions. (1 dry cup will yield about 3 cooked cups of rice.) Drain and rinse the cannellini beans. Dice 3 stalks celery, 1/2 of a yellow onion, and 2 medium carrots to make a mirepoix.
Add 4 Tbsp unsalted butter, celery, onion, and carrots to a large skillet. Sauté over medium heat for 3-4 minutes, or just until the veggies begin to soften. Add 6 cloves of minced garlic and sauté for an additional 1-2 minutes.
Add 1 can of drained and rinsed cannellini beans, 1/4 cup Buffalo-style hot sauce, and 2 Tbsp water to the skillet. Stir and cook over medium heat until the beans are heated through.
Add 2 cups chopped fresh kale to the pan and stir until bright green and wilted. No need to cook for too long. Serve a heaping spoonful on top of rice, drizzling blue cheese dressing over the top. Add salt and pepper to taste, if needed.
This rich and filling buffalo beans and greens is sure to become a weeknight staple!
Listen, I love Taco Tuesday as much as the next gal, but Taco Salads are really where it’s at. I have always said that salad is the ultimate “fast food”, and I’m sticking to it. Think about it, they’re quick, easy, and almost always require very little cooking. When you want a little extra somethin’ special, this taco salad with lean ground beef is it. You can make taco salad at home for a fraction of the price and have enough salad to meal prep all week long.
What Is Taco Salad?
Taco salad is everything you love about crispy beef tacos but in salad form! I’ve made sure it’s jam-packed with lettuce and extra veggies to keep you full all day long.
Ingredients
Here’s what you’ll need to make this taco salad:
Sour Cream: Forms the creamy and tangy base of the dressing.
Lime: The juice and zest of two limes adds acidity and bright citrus flavor to the dressing.
Garlic: Adds a balancing earthiness to the dressing.
Seasonings: Salt, chili powder, and sugar balance out the flavor of the dressing.
Olive Oil: Helps to emulsify the dressing.
Ground Beef: The classic choice for a taco salad. You could easily swap for ground chicken or turkey if you prefer. I used a lean ground beef, so I didn’t have to strain off any fat from cooking, saving me a little time. Vegetarian? No problem! This salad is crazy flavorful with or without the meat.
This salad is a crowd-pleaser! If I’m entertaining and have guests or family members who don’t eat certain ingredients, I keep everything separate so everyone can build their own perfect taco salad! I like mine without the ground beef and always use extra beans… yum! I love that everyone can enjoy this salad together with a wide range of toppings and feel full and content.
1cupshredded cheddar (about 1/2 of an 8-oz. block)$1.25
1jalapeno, sliced into thin rings$0.30
1headiceberg lettuce, chopped into bite-sized pieces$1.79
Instructions
Gather and prep all topping ingredients: julienne red onion, chop tomato, defrost frozen corn, drain and rinse black beans, dice avocado, crush tortilla chips, shred cheddar cheese, and slice jalapeno. Set aside or mix together in a large serving bowl.
Chop iceberg lettuce into bite-sized pieces.
Combine sour cream, juice and zest from limes, minced garlic, salt, chili powder, sugar, and oil in a small mixing bowl. Whisk to combine.
Add lean ground beef and taco seasoning packet to skillet. Break apart the ground beef with a spatula and mix in the taco seasoning. Cook until all of the ground beef has turned brown.*
Top chopped lettuce with prepped veggies and cooked ground beef. Toss all ingredients together.
Drizzle a generous helping of dressing over the top with crumbled tortilla chips! Serve and enjoy.**
*I used a lean ground beef, so I added my seasoning and beef at the same time. I didn’t have any fat to strain off at the end, which saved me a little prep time.**If you are meal prepping, keep the wet ingredients (like the beef and salad dressing) separate so your veggies and lettuce do not wilt and the tortilla chips do not get soggy. Just dress and toss when you’re ready for lunch.
Gather all topping ingredients. Julienne 1/2 red onion, chop 2 roma tomatoes, defrost 1 cup frozen corn, drain and rinse 1 can black beans, dice 1 avocado, crush 3 cups of tortilla chips, shred 1 cup cheddar cheese, slice 1 jalapeno. Set aside or mix together in a large serving bowl.
Chop 1 head of iceberg lettuce into bite-sized pieces.
Combine 4 oz sour cream, juice and zest from 2 limes, 1 clove of minced garlic, 1/4 tsp salt, 1/4 tsp chili powder, 1/2 tsp sugar, and 4 Tbsp oil in a small mixing bowl.
Whisk to combine.
Add 1 pound lean ground beef and 1 packet of taco seasoning to skillet. Break apart the ground beef with a spatula and mix in the taco seasoning.
Cook until all of the ground beef has turned brown. I used a lean ground beef, so I added my seasoning and beef at the same time. I didn’t have any fat to strain off at the end, which saved me a little prep time.
Top chopped lettuce with prepped veggies and cooked ground beef.
Toss all ingredients together.
Drizzle a generous helping of dressing over the top with crumbled tortilla chips! Serve and enjoy.
With the sun working overtime during these hot summer months, I’ve got tacos on my mind (and tortillas in my fridge) 24/7. I love how balanced and fresh Mexican-inspired cuisine can be, and these tostadas are no exception! Crispy tortillas are piled high with mashed pinto beans, salsa, veggies, and cheese for a different spin on your typical taco night. Plus, I love that I can use up any leftover tortillas I have on hand so nothing goes to waste! These are super customizable based on your family’s preferences, so you can add or omit just about anything you want.
What Is A Tostada?
The word “tostada” translates to “toasted” in reference to the crispy toasted tortilla shell that serves as the base of the dish. It’s sort of like a flattened taco piled high with filling. It’s also a great way to use up the last of those leftover tortillas that are starting to go stale!
Ingredients
Here’s what you’ll need to make these tostadas:
Onion: I used white onion because it was on sale, but yellow or Vidalia will also work well in this recipe.
Jalapeño: Adds a bit of heat to the filling.
Olive Oil: Helps the filling cook without burning. Neutral cooking oils like canola or vegetable also work well.
Pinto Beans: Create a mushy, refried bean-like texture. If you have some leftover, our favorite (Not) Refried Beans can also work well in this recipe!
Taco Seasoning: An easy way to add classic Mexican flavors.
Water: Helps make the beans easier to mash.
Salsa: Adds freshness to the tostadas. I love this Fire Roasted Salsa, but store-bought works just fine.
Tostada Shells: These small, crunchy corn tortillas are like a flat hard taco shell. A Mexican open-faced sandwich, if you will!
Radishes: Add a delightful, fresh crunch!
Slaw Mix: A cheap and easy hack to add extra veggies to this dish.
Sour Cream: Adds creaminess and tanginess.
Cilantro: Adds a pop of freshness and color.
Avocado: Adds a creamy texture. Guacamole also works well.
Queso Fresco: Can’t find queso fresco or cotija cheese? Cheddar cheese will do just fine, or omit it altogether.
What Is the Difference Between A Tostada and a Tortilla?
A tostada is a tortilla that has been baked or fried until it is crispy. You can purchase ready-made tostada shells from popular brands like Old El Paso, or you can make your own by baking 6-inch corn tortillas until toasted and crispy.
How to Eat A Tostada
Tostadas are finger foods, so use your hands, not a fork and knife! I like the two-handed method of holding the edges of the tostada and taking bites like a slice of toast. I also like to crack the tostadas into smaller pieces and eat it in smaller bites that way.
Add the olive oil, onions, jalapeño, and taco seasoning mix to a skillet. Stir to combine and cook over medium heat until the onions are soft and glossy.
Add the drained and rinsed pinto beans to the skillet with 1 cup of water and simmer for 5-8 minutes, until the beans start to dissolve and break down and the liquid reduces to about 1/2.
Remove from the heat and mash the bean mixture together. Set aside.
Crumble queso fresco, julienne or slice radishes, mince cilantro, thinly the avocado, and gather your premixed cabbage and salsa of choice.
Spread out tostada shells on a cookie sheet and toast in the oven at 350°F for 5 minutes. This makes the tostadas extra crunchy!
Assemble tostadas: The tostada shell will be on the bottom, topped with mashed pinto beans.
Then, add all other toppings; divide the pre-chopped slaw mix, salsa, sour cream, chopped fresh cilantro, avocado, and crumbled queso fresco between all tostadas. Enjoy!
This recipe is easily made vegan by leaving off the sour cream and cheese. There are amazing vegan substitutes available for both of those ingredients nowadays, too!
Add the 1 Tbsp olive oil, 1/2 diced white onion, 1 seeded and diced jalapeño, and 1 oz. packet of taco seasoning mix to a skillet. Stir to combine and cook over medium heat until the onions are soft and glossy.
Add the 2 cans of drained and rinsed pinto beans to the skillet with 1 cup of water and simmer for 5-8 minutes, until the beans start to dissolve and break down and the liquid reduces by about 1/2.
Remove from the heat and mash the bean mixture together.
Crumble 2 Tbsp queso fresco, julienne or slice 3 radishes, mince 2 Tbsp cilantro, thinly slice the avocado, and gather your premixed cabbage and salsa of choice.
Spread out 8 tostada shells on a cookie sheet and toast in the oven at 350°F for 5 minutes. This makes the tostadas extra crunchy!
Assemble tostadas: The tostada shell will be on the bottom, topped with mashed pinto beans.
Then, add all other toppings; divide the 1/2 bag of pre-chopped slaw mix, 1/2 cup salsa, 1/4 cup sour cream, 2 Tbsp chopped fresh cilantro, 1 sliced avocado, and 2 Tbsp crumbled queso fresco between all tostadas. Enjoy!
This simple Thai-inspired Green Curry Noodle recipe uses a creamy coconut sauce with tofu, Thai green curry paste, and vegetables. It’s vegan, gluten-free and anti-inflammatory. Thai Green Curry Noodles These vegan Green Curry Noodle Bowls are so…
This simple Thai-inspired Green Curry Noodle recipe uses a creamy coconut sauce with tofu, Thai green curry paste, and vegetables. It’s vegan, gluten-free and anti-inflammatory. Thai Green Curry Noodles These vegan Green Curry Noodle Bowls are so good and comforting. This dish is perfect for any anti-inflammatory diet since it’s high in protein, gluten-free, and […]
I have a major weakness for Southwestern flavors, and this Santa Fe salad is the ultimate combination. It’s loaded with tender, juicy chicken, fresh veggies, and creamy black beans. I love it tossed in our creamy avocado dressing. It’s a great hearty entrée-sized salad that’ll keep you full for hours. If you are plant-baseed, this flavor bomb of a salad still packs the same punch without the chicken. This salad is a true crowd pleaser.
What Is A Santa Fe Salad?
This tasty Santa Fe salad recipe starts with a bed of romaine lettuce topped with Southwestern favorites, like corn, black beans, bell pepper, cheese, and tortilla chips. Top it off with our favorite creamy avocado dressing, some fresh pico de gallo, and a dollop of homemade guacamole for a filling salad that’s bursting with flavor!
Ingredients
Here’s what you’ll need to make a Santa Fe salad:
Chicken Breasts: Tender, juicy chicken breasts are a great source of protein on this hearty salad. For a budget-saving option, chicken thighs work well. If you’re vegetarian or vegan, substitute the chicken with extra-firm tofu (seasonings and all) or go heavier on the black beans. Mmm!
Olive Oil: Helps the spices stick to the chicken and helps the chicken sear in the pan.
Seasonings: Chili powder, paprika, cayenne pepper, ground cumin, garlic powder, onion powder, salt, and pepper add Southwestern flair to the chicken.
Romaine Lettuce: The perfect crunchy base for this salad. Buy whole heads rather than the pre-chopped bagged stuff to save money.
Bell Pepper: I like to use a green bell pepper, but any color works well to add some crunch!
Frozen Corn: You can also use fresh or canned corn– just be sure to drain and rinse first if you use canned.
Canned Black Beans: Add creaminess and extra protein to this salad.
Cheddar Cheese: Adds a hint of saltiness. Mexican blend also works well.
Tortilla Chips: I like to crumble some on top for extra crunch.
Creamy Avocado Dressing: Pulls the whole salad together. If you’re short on time, use a store-bought chipotle or Southwest ranch dressing.
As with most salads, I recommend storing the veggie components separately from the chicken and dressing and tossing everything together just before serving. This helps protect the lettuce from wilting. Stored correctly, this salad should keep well in the refrigerator for up to 3 days, making it great for meal prep!
Add the avocado, sour cream, minced garlic, salt, lime juice, and cilantro to a food processor or blender. Puré until smooth. Cover and set aside in the refrigerator.
Chop romaine lettuce into bite-sized pieces and transfer to a large salad bowl.
Dice bell peppers, slice radishes, thaw frozen corn, and rinse and strain canned black beans. Add this and 1/2 cup of pico de gallo to the large salad bowl on top of chopped romaine lettuce. Cover and keep in the refrigerator while you prepare the chicken.
Place the chicken breasts inside a heavy duty food storage bag and flatten with a rolling pin or a tenderizing mallet until the breasts are consistently about 3/4 inch thick. Start in the middle at the thickest part of each breast for more even cooking. This step helps the chicken cook more evenly.
Prepare the Santa Fe Chicken seasoning blend by combining chili, paprika, cayenne, cumin, garlic powder, onion powder, salt, and black pepper.
Rub chicken breasts with 1 Tbsp olive oil and divide the seasoning blend between the them, making sure to thoroughly coat the entire surface of each chicken breast with seasoning.
In a large skillet, add 1 Tbsp olive oil over medium-high heat. When the oil is glistening and hot, add the chicken breasts. Cook your chicken for a total of 10-12 minutes, flipping halfway. While the chicken cooks, do not wiggle or disturb it except for flipping. Remove the chicken from the heat when it reaches an internal temperature of 160°F. Allow chicken to rest on a cutting board for 5-10 minutes before slicing into strips. After resting, the chicken should reach an internal temperature of 165°F.
Fan out the sliced chicken on top of the salad and drizzle creamy avocado dressing over the top. Toss and serve!
how to make a Santa Fe Salad – step by step photos
Add 1 avocado, ½ cup sour cream, 1 clove of garlic (minced), ¼ tsp salt, 2 Tbsp lime juice, and ¼ bunch cilantro to a food processor or blender.
Puré until smooth. Cover and set aside in the refrigerator.
Chop 2 heads of romaine lettuce into bite-sized pieces and transfer to a large salad bowl.
Dice 1 bell pepper, slice 5 radishes, thaw 1 cup frozen corn, and rinse and strain 1 can of black beans. Add this and 1/2 cup of pico de gallo to the large salad bowl on top of chopped romaine lettuce. Cover and keep in the refrigerator while you prepare the chicken.
Place the chicken breasts inside a heavy duty food storage bag and flatten with a rolling pin or a tenderizing mallet until the breasts are consistently about 3/4 inch thick. Start in the middle at the thickest part of each breast for more even cooking. This step helps the chicken cook more evenly.
Prepare the Santa Fe Chicken seasoning blend by combining 1 Tbsp chili, 2 tsp paprika, 1/2 tsp cayenne, 1 tsp cumin, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt and 1 tsp black pepper together.
Rub chicken breasts with 1 Tbsp olive oil and divide the seasoning blend between the them, making sure to thoroughly coat the entire surface of each chicken breast with seasoning.
In a large skillet, add 1 Tbsp olive oil over medium-high heat. When the oil is glistening and hot, add the chicken breasts. Cook your chicken for a total of 10-12 minutes, flipping halfway. While the chicken cooks, do not wiggle or disturb it except for flipping. Remove the chicken from the heat when it reaches an internal temperature of 160°F. Allow chicken to rest on a cutting board for 5-10 minutes before slicing into strips. After resting, the chicken should reach an internal temperature of 165°F.
Fan out the sliced chicken on top of the salad and drizzle Creamy Avocado Dressing over the top. Toss and serve!
