Category: Family Meals

Summer Pasta Salad

This refreshing Summer Pasta Salad is perfect for hot days when you crave something light yet satisfying. Packed with seasonal vegetables and vibrant flavors, it’s the ultimate summer side dish sure to become a staple at your cookouts. Why I Love This Recipe The Ingredients * For a full list of measurements and instructions, see the recipe card below* How to Make…

The post Summer Pasta Salad appeared first on Weelicious.

This refreshing Summer Pasta Salad is perfect for hot days when you crave something light yet satisfying. Packed with seasonal vegetables and vibrant flavors, it’s the ultimate summer side dish sure to become a staple at your cookouts.

Table of Contents

Why I Love This Recipe

  • Simple Yet Delicious: The combination of sweet corn, crunchy asparagus, and juicy cherry tomatoes creates a delightful medley of flavors that capture the essence of summer in every bite.
  • Versatile: This easy pasta salad recipe is perfect as a side dish for picnics and barbecues, or as a light lunch or dinner.
  • Compliments Many Mains: The simple flavors in this pasta salad pair well with almost any main dish. Try it with your favorite burgers, Crock Pot Ribs, Southern Style Pork Tenderloin, or grilled marinated chicken.
  • Easy to Make: This dish is easy to prepare and can be made ahead of time, making it a hassle-free option for any event.

The Ingredients

Summer Pasta Salad Ingredients
  • Small Shaped Pasta: For this pasta salad opt for macaroni, fusilli, penne, farfalle or any other small shaped pasta that you love.
  • Corn: One of my favorite summertime vegetables, corn is full of fiber as well as high in beta-carotene, vitamin B1 and C. Plus, it’s absolutely delicious!
  • Asparagus: Another spring and summer veggie favorite! Don’t forget to remove the stems by snapping the stalks at their natural break.
  • Cherry tomatoes: Tomatoes add sweetness and some juicy texture to this pasta salad. 
  • Olive oil: Brings everything together by coating the pasta and veggies, adding a rich flavor and enhancing the overall taste and texture of your delicious summer pasta salad.
  • Lemon juice: Adds a little bit of acidity to brighten up the flavors.
  • Parmesan cheese: This ingredient is optional if you need a dairy free pasta salad, but I love how much flavor and creaminess it adds to the dish.
  • Fresh basil: For garnish and to add some color to the salad!

* For a full list of measurements and instructions, see the recipe card below*

How to Make Summer Pasta Salad

Boiled macaroni noodles in bowl.

Step 1: Bring a large pot of water to a boil, add 1 tbsp salt to the water and cook pasta according to package directions. Drain the pasta and set aside.

Chopped asparagus in a bowl and corn off the cob in a bowl.

Step 2: Place the corn and asparagus in a steamer pot over boiling water and cook for 2-3 minutes. Alternately, you can just boil the corn and asparagus for 1-2 minutes. When the corn is cool, cut it off the cob and dice the asparagus into small pieces.

Summer pasta salad ingredients in a bowl.

Step 3: Throughly combine all the ingredients in a bowl and season with more salt, pepper. Add fresh herbs if desired. 

Summer pasta salad.

Step 4: Refrigerate until ready to serve. Serve cold with favorite main dish.

Tips and Tricks

  • Don’t Overcook the Pasta: Aim for al dente pasta to avoid a mushy salad.
  • Chill Before Serving: There’s nothing better than a cold pasta salad. For best results, let the salad sit in the refrigerator for at least an hour before serving. This allows the flavors to meld together.
  • Add Your Twist: Feel free to customize with additional vegetables or herbs, such as bell peppers, red onions, cucumbers or parsley.
  • Make Ahead: Prepare this dish in advance and store it in the refrigerator to save time on the day of your event. The flavors will deepen, making the salad even more delicious.
Summer pasta salad in serving bowl.

More Favorite Summer Salads

This pasta salad recipe might seem too simple, but that’s the beauty of it. Each ingredient gets to shine while complimenting the others really well. This recipe is one of our go-to dishes during the summer, and I think you’ll love it too! Let me know what you think by leaving a comment and rating below!

Want more Weelicious? Subscribe to my newsletter and follow me on Instagram, Facebook and TikTok for all the newest recipes!

Summer pasta salad in serving bowl.
Print

Summer Pasta Salad

Packed with seasonal vegetables and vibrant flavors, Summer Pasta Salad is the ultimate summer side dish sure to become a staple at your cookouts.
Course Lunch, Main Dish, Side
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6
Calories 379kcal
Author Catherine McCord

Ingredients

  • 16 ounces pasta (fusilli, macaroni or other small pasta shape)
  • 1 tablespoon + 1 teaspoon kosher salt
  • 2 ears of corn, yellow or white
  • 1 pound asparagus, stems removed
  • 1 cup cherry tomatoes, halved
  • 3 tablespoon olive oil
  • 1/4 cup parmesan cheese, if desired
  • basil, for garnish

Instructions

  • Bring a large pot of water to a boil, add 1 tbsp salt to the water and cook pasta according to package directions. Drain and set aside.
  • Place the corn and asparagus in a steamer pot over boiling water and cook for 2-3 minutes. Alternately, you can just boil the corn and asparagus for 1-2 minutes.
  • When the corn is cool, cut it off the cob and dice the asparagus into small pieces.
  • Throughly combine all the ingredients in a bowl and season with more salt, pepper. Add fresh herbs if desired. 

Notes

  • Don’t Overcook the Pasta: Aim for al dente pasta to avoid a mushy salad.
  • Chill Before Serving: There’s nothing better than a cold pasta salad. For best results, let the salad sit in the refrigerator for at least an hour before serving. This allows the flavors to meld together.
  • Add Your Twist: Feel free to customize with additional vegetables or herbs, such as bell peppers, red onions, cucumbers or parsley.
  • Make Ahead: Prepare this dish in advance and store it in the refrigerator to save time on the day of your event. The flavors will deepen, making the salad even more delicious. 
  • Storage: Store leftover pasta salad in an airtight container in the fridge for up to 4 days.

Nutrition

Calories: 379kcal | Carbohydrates: 61g | Protein: 13g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 3mg | Sodium: 1.349mg | Potassium: 380mg | Fiber: 4g | Sugar: 4g | Vitamin A: 726IU | Vitamin C: 10mg | Calcium: 87mg | Iron: 3mg

The post Summer Pasta Salad appeared first on Weelicious.

Baked Beans in the Slow Cooker

Baked Beans don’t have to be boring and from a can, Baked Beans in the Slow Cooker takes a classic recipe to a whole new level! The rich aroma, savory flavors, touch of sweetness and simplicity of using a crock pot make them irresistible. Perfect for all your summer cookouts! Why I Love This Recipe The Ingredients Variations and Substitutions How to…

The post Baked Beans in the Slow Cooker appeared first on Weelicious.

Baked Beans don’t have to be boring and from a can, Baked Beans in the Slow Cooker takes a classic recipe to a whole new level! The rich aroma, savory flavors, touch of sweetness and simplicity of using a crock pot make them irresistible. Perfect for all your summer cookouts!

Baked beans in a blue bowl with a spoon.

Table of Contents

Why I Love This Recipe

  • Effortless Cooking: Just toss all your ingredients in a slow cooker and let it do the work for you! Especially if you’re making these during the summer, it’s so convenient to not have to stand over a hot stovetop!
  • Versatile: Perfect as a side dish for barbecues, potlucks, or even as a main course just like my Summer Pasta Salad recipe!
  • Make-Ahead Friendly: Make your baked beans in advance and enjoy later! The flavors only get better with time.
  • Full of Flavor: These baked beans are the perfect balance of sweet and saucy. My kids could eat beans for every meal. They’re obsessed. If yours are too, try these Pressure Cooker Pinto Beans or Slow Cooker Black Eyed Peas.
  • Vegetarian: This baked beans recipe is a hearty, delicious vegetarian option that everyone will love!

The Ingredients

Crock pot baked beans ingredients.
  • Small onion: You’ll sauté the onions before adding them to the slow cooker. They provide a savory base flavor for the beans.
  • Small white beans: The main ingredient! We use dried beans for this recipe and cook them low and slow. Any white or Great Northern bean variety will work fabulously in this.
  • Tomato paste: Instead of ketchup we use tomato paste to add that delicious tomatoey, tangy flavor.
  • Maple syrup: This adds a touch of natural, rich sweetness to the beans without being overly sweet.
  • Molasses: This ingredients adds a slightly smoky, complex sweetness.
  • Dijon mustard: Adds more tanginess with a little spicy note.
  • Vegetable broth and water: Cooking the beans in vegetable broth and water adds more flavor to the cooking liquid.

Variations and Substitutions

  • For a meatier option: Cook 4 pieces of chopped bacon with the onions for a meaty, smokier version of this recipe. You could also add cut up hot dogs in the last few minutes to cook through. 
  • Sweeteners: Swap maple syrup for light brown sugar or coconut sugar if you need.
  • More Heat: Add a pinch of cayenne pepper or a small diced jalapeño pepper (at your own risk!).
  • Chicken Broth: If you don’t need this recipe to be vegetarian, you can use chicken broth instead of vegetable broth.

How to Make Baked Beans in the Slow Cooker

Chopped onions sautéing in pan.

Step 1: Heat the olive oil in a saute pan, add the onions and cook until soft, about 3-4 minutes.

Baked beans ingredients in a slow cooker.

Step 2: Transfer the onions to a crock pot, add the remaining ingredients and stir to combine.

Baked beans in a slow cooker.

Step 3: Cook on low for 8-10 hours or 6-8 hours on high or until the beans are tender.

Storing Tips

  • Refrigerate: You can store leftover baked beans in an airtight container in the refrigerator for up to 5 days.
  • Freeze: To freeze baked beans, place cooled beans in a freezer-safe container and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
  • Reheat: Reheat in the microwave or on the stovetop. Add a splash of water or broth if they need to be loosened up a bit.

Serving Suggestions

Looking for delicious ideas to serve with your next big batch of baked beans? Here are some of my favorites:

FAQs

Can you make baked beans in a pressure cooker?

Yes! This baked beans recipe can be made in a pressure cooker really easily. Here’s how: lock the lid of your pressure cooker and cook for 60 minutes at high pressure. Once the cook time is finished, allow the pressure to naturally release for at least 10 minutes. Then, release the remaining pressure, remove the lid and serve.

Can I make crock pot baked beans in advance?

Absolutely! Store them in the refrigerator and reheat on the stovetop or in the microwave.

Baked beans on a plate served with a hot dog.

More Slow Cooker Recipes

Baked Beans tend to fly under the radar a bit at a potluck or barbecue, but this crockpot baked beans recipe will be the star of the show wherever you take it. If you make these, let me know what you think by leaving a rating and comment below!

Want more Weelicious? Subscribe to my newsletter and follow me on Instagram, Facebook and TikTok for all the newest recipes!

Baked beans in a blue bowl with a spoon.
Print

Baked Beans in the Slow Cooker

Baked Beans don't have to be boring and from a can, this version made in the crock pot takes a classic recipe to a whole new level!
Course Side
Cuisine American
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings 6
Calories 388kcal
Author Catherine McCord

Equipment

Ingredients

Instructions

  • Heat the olive oil in a saute pan, add the onions and cook until soft, about 3-4 minutes.
  • Transfer the onions to a crock pot, add the remaining ingredients and stir to combine.
  • Cook on low for 8-10 hours or 6-8 hours on high or until the beans are tender. See notes for pressure cooker instructions.

Notes

Pressure Cooker Baked Bean Instructions: Lock the lid of your pressure cooker and cook for 60 minutes at high pressure. Once the cook time is finished, allow the pressure to naturally release for at least 10 minutes. Then, release the remaining pressure, remove the lid and serve.
For a meatier option: Cook 4 pieces of chopped bacon with the onions for a meaty, smokier version of this recipe. You could also add cut up hot dogs in the last few minutes to cook through. 
To Store: You can store leftover baked beans in an airtight container in the refrigerator for up to 5 days.
Freeze: To freeze baked beans, place cooled beans in a freezer-safe container and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Reheat: Reheat in the microwave or on the stovetop. Add a splash of water or broth if they need to be loosened up a bit.
 

Nutrition

Calories: 388kcal | Carbohydrates: 74g | Protein: 19g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1.682mg | Potassium: 1.904mg | Fiber: 13g | Sugar: 25g | Vitamin A: 758IU | Vitamin C: 7mg | Calcium: 244mg | Iron: 10mg

The post Baked Beans in the Slow Cooker appeared first on Weelicious.

Quick and Easy Gazpacho Recipe

It’s summertime, which means it’s time for fresh and delicious gazpacho! This quick and easy gazpacho recipe is as refreshing as a summer breeze. When it’s hot outside and you want something light, flavorful, and incredibly easy to make, this chilled tomato-based soup is perfect. I have been waiting since LAST summer to make this recipe again. Gazpacho is one…

The post Quick and Easy Gazpacho Recipe appeared first on Weelicious.

It’s summertime, which means it’s time for fresh and delicious gazpacho! This quick and easy gazpacho recipe is as refreshing as a summer breeze. When it’s hot outside and you want something light, flavorful, and incredibly easy to make, this chilled tomato-based soup is perfect.

Easy tomato gazpacho in bowl.

Table of Contents

I have been waiting since LAST summer to make this recipe again. Gazpacho is one of my husband’s favorite foods. He begs me to make it even in the depth of winter, but the thought of making it when tomatoes are not in season goes against everything I stand for! If you’re like me, you try to avoid turning on the oven during the hot summer months. Instead, I’ve been making fresh salads, chilled avocado soup, summer fruit gazpacho and other summer recipes like strawberry popsicles. Gazpacho is the quintessential summer recipe — totally cool, light and refreshing.

Why I Love This Recipe

  • Vibrant flavors: Each spoonful of this gazpacho soup recipe is a burst of freshness, combining the natural sweetness and tang of tomatoes, cucumbers, and bell peppers.
  • Nutritional: Packed with fresh vegetables, this no-cook chilled soup is rich in vitamins and antioxidants, making it a healthy choice for a warm summer day.
  • Simplicity: With minimal preparation and no cooking required, gazpacho is incredibly quick and easy to make. You should try my Summer Fruit Gazpacho recipe while you’re at it too! 
  • Cool for summer: Perfect for hot days, gazpacho is served chilled to provide a refreshing break from the summer heat.

The Ingredients

Gazpacho ingredients.

The best gazpacho recipe is only as good as the ingredients in it. Choose the freshest, most beautiful ingredients you can find to ensure a vibrant and delicious soup!

  • Fresh Tomatoes: The star of the show! Any type of tomato will work, just choose the best ones you can find either at the farmers market or grocery store.
  • Cucumbers: This ingredient adds a refreshing and crisp flavor.
  • Red onion: A little red onion adds a bit of bite, perfect for balancing the sweetness of the tomatoes.
  • Red bell pepper: Adds sweetness, vibrant color, and a dose of vitamin C.
  • Garlic: Infuses the soup with a subtle, savory depth.
  • Extra virgin olive oil: Olive oil makes the soup rich and creamy.
  • Sherry vinegar: Adds a delicious tang!
  • Balsamic vinegar: More tang! Add as little or as much as you want according to your taste.  
  • Salt and Pepper (or chili flakes): These make all the flavors pop!

*For a complete list of ingredients and instructions, see the recipe card below.*

How to Make Quick and Easy Gazpacho

Chopped gazpacho ingredients on cutting board.

Step 1: Start by chopping your ripe tomatoes, cucumbers, red onion, and red bell pepper into manageable pieces.

Gazpacho ingredients in blender.

Step 2: Place all the ingredients in a food processor or blender and puree until smooth. Strain if desired.

Quick and Easy Gazpacho topped with fresh basil.

Step 3: Taste and adjust seasoning if necessary. Chill in the refrigerator for an hour. When ready to enjoy, serve chilled.

Tips for the Best Gazpacho

  • Use the Ripest Tomatoes: The quality of your tomatoes will greatly impact the flavor of your gazpacho. Choose ripe, juicy tomatoes for the best results. There’s a reason I wait until the summer to make this recipe!
  • Adjust to Your Taste: Feel free to tweak the ingredients. Like it tangier? Add more vinegar. Prefer it spicier? Increase the chili flakes. You could also add a couple stalks of celery!
  • Serve with Garnishes: Top your gazpacho with fresh herbs, a drizzle of olive oil, pepitas or croutons for added texture and flavor.
  • Strain if Desired: If you prefer a smoother texture, you can strain the mixture through a fine sieve to remove any remaining solids.
  • Let it Chill: Let the gazpacho chill in the fridge for at least an hour. This allows the flavors to meld beautifully. Serve it cold, straight from the fridge, for the best experience!

FAQs

How long will gazpacho last in the fridge?

Gazpacho will last in the fridge for 3-4 days. Make sure to store it in an airtight container to maintain its freshness and prevent it from absorbing any odors from other foods.

Can you freeze gazpacho?

Yes, you can freeze gazpacho! Portion it into airtight containers or freezer bags, and label with the date. It’ll keep for 2-3 months. When you’re ready to enjoy, thaw it in the fridge overnight or in a bowl of cold water, changing the water every 30 minutes. Give it a quick stir or blend to refresh its smooth texture, and it’s ready to serve!

Quick and easy gazpacho being spooned out of a bowl.

More Summer Tomato Recipes

With so many vegetables in this beautiful chilled summer soup, it’s like eating a big ol’ bowl of health. Plus, it’s a fantastic way to use up those ripe tomatoes and cucumbers from your garden. Let me know what you think of this recipe by leaving a comment and rating below!

Want more Weelicious? Subscribe to my newsletter and follow me on Instagram, Facebook and TikTok for all the newest recipes!

Easy tomato gazpacho in bowl.
Print

Quick and Easy Gazpacho

This quick and easy gazpacho recipe is as refreshing as a summer breeze. When it's hot outside and you want something light, flavorful, and incredibly easy to make, this chilled tomato-based soup is perfect.
Course Dinner, Lunch
Cuisine American
Prep Time 5 minutes
Chill 1 hour
Total Time 1 hour 5 minutes
Servings 4
Calories 157kcal
Author Catherine McCord

Equipment

Ingredients

Instructions

  • Place all the ingredients in a food processor or blender and puree until smooth. Strain if desired.
  • Taste and adjust seasoning if necessary. Let the gazpacho chill in the fridge for at least an hour. 
  • Serve chilled.

Video

Notes

  • Use the Ripest Tomatoes: The quality of your tomatoes will greatly impact the flavor of your gazpacho. Choose ripe, juicy tomatoes for the best results. There’s a reason I wait until the summer to make this recipe!
  • Adjust to Your Taste: Feel free to tweak the ingredients. Like it tangier? Add more vinegar. Prefer it spicier? Increase the chili flakes. You could also add a couple stalks of celery!
  • Serve with Garnishes: Top your gazpacho with fresh herbs, a drizzle of olive oil, or croutons for added texture and flavor.
  • Strain if Desired: If you prefer a smoother texture, you can strain the mixture through a fine sieve to remove any remaining solids.
  • Let it Chill: Let the gazpacho chill in the fridge for at least an hour. This allows the flavors to meld beautifully. Serve it cold, straight from the fridge, for the best experience!

Nutrition

Calories: 157kcal | Carbohydrates: 13g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 306mg | Potassium: 725mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2.878IU | Vitamin C: 72mg | Calcium: 40mg | Iron: 1mg

The post Quick and Easy Gazpacho Recipe appeared first on Weelicious.

Italian Chopped Salad

This vibrant, flavorful and simple Italian Chopped Salad recipe is perfect for a quick lunch, a light dinner, or a side dish that will steal the show at any gathering. If you love my Mediterranean Chopped Salad, add this chopped salad to your list! Why I Love This Recipe Chopped Salad Ingredients *For a full list of ingredients…

The post Italian Chopped Salad appeared first on Weelicious.

This vibrant, flavorful and simple Italian Chopped Salad recipe is perfect for a quick lunch, a light dinner, or a side dish that will steal the show at any gathering. If you love my Mediterranean Chopped Salad, add this chopped salad to your list!

Italian chopped salad in large wooden bowl.

Table of Contents

Why I Love This Recipe

  • Easy to Make: It takes very little effort to toss together this delicious salad. Just like my Vegetarian Nicoise Salad, it’s great for a busy weeknight dinner or speedy lunch.
  • Kids Love It: Since everything is cut into tiny pieces, this salad is easy for kids to eat and enjoy. They get a taste of every ingredient in one delicious bite.
  • Versatile and Customizable: An Italian chopped salad is an easy side dish served with a Perfect Roast Chicken or can be served as the main course. Plus, you can easily add or leave out ingredients to suit your taste buds.
  • La Scala Copycat: When I moved to LA, a friend introduced me to La Scala, famous for its chopped salad. This is my take on their iconic dish, but feel free to use whatever’s in your fridge to make it your own!

Chopped Salad Ingredients

Chopped salad ingredients.
  • Lemony Vinaigrette: The homemade dressing you’ll make for this salad calls for dijon Mustard, lemon juice, olive oil and salt. It’s a simple and delicious tangy vinaigrette.
  • Romaine Lettuce: Crisp and refreshing, romaine is the perfect base for this salad. Make sure to chop it finely!
  • Deli Turkey: A lean source of protein that adds a savory taste. It’s a great way to make the salad more filling.
  • Salami: This classic chopped salad ingredient provides a flavorful, slightly spicy contrast to the turkey.
  • Tomato: Juicy and sweet, tomatoes add a burst of freshness to the salad.
  • Mozzarella Cheese: Creamy and mild, mozzarella complements the other flavors without overpowering them.
  • Cooked Chickpeas: These add a hearty texture and a boost of fiber and protein, making the salad extra satisfying. They’re also known as garbanzo beans!

*For a full list of ingredients and instructions, see the recipe card below*

Variations and Substitutions

  • Greens: Swap romaine for arugula, radicchio or a combination for a different base.
  • Protein: Substitute deli turkey and salami with grilled chicken, prosciutto, or even tofu for a vegetarian option.
  • Cheese: Try different cheeses like parmesan cheese, feta, or provolone cheese for a new twist.
  • Additions: Add olives, bell peppers, cucumbers, red onion or artichoke hearts for extra crunch and flavor.
  • Dressings: If you prefer a different dressing, balsamic vinaigrette or a store bought Italian dressing would work.

How to Make Easy Italian Chopped Salad

Step 1: In a bowl or jar, whisk together the Dijon, lemon juice, olive oil, and salt.

Italian chopped salad ingredients in a large salad bowl.

Step 2: Place the salad ingredients in a large bowl and toss to combine.

Italian chopped salad in serving bowl.

Step 3: Drizzle the dressing on top just before serving and toss to thoroughly coat.

Tips and Tricks

  • Chop Evenly: Make sure to chop all ingredients to a similar size for a consistent bite. Alternatively, all of the salad ingredients can be placed together on a cutting board and chopped using a mezzaluna or chef’s knife.
  • Make Ahead: You can prep the ingredients and dressing ahead of time. Just keep them separate and toss together right before serving to keep the salad crisp.
  • Serving Size: This recipe serves about 2-3 people as a main dish or 4-5 as a side. Adjust quantities as needed for larger gatherings. It’ll be a hit, I promise!

FAQs

How long can I store chopped salad? 

Chopped salad is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Even better, keep the dressing separate to maintain the crispness of the lettuce.

How do you cut a chopped salad?

You can chop the ingredients however you want using a chef’s knife, but I like to use a mezzaluna or a salad chopper. These tools help you achieve uniform, bite-sized pieces for each ingredient quickly and efficiently. Simply place your ingredients on a cutting board and rock the mezzaluna or chop with the salad chopper until everything is evenly chopped.

Italian chopped salad in wooden serving bowl.

More Fresh Salads

This Italian Chopped Salad tastes as good as it looks. With fresh ingredients chopped to perfection and tossed in a tangy vinaigrette, every bite is bursting with flavor. Savory meats, juicy tomatoes, crisp lettuce, and creamy mozzarella make this salad a true delight. Whether it’s a main dish or a side, it’s sure to be a hit at your table.

Want more Weelicious? Subscribe to my newsletter and follow me on Instagram, Facebook and TikTok for all the newest recipes!

Italian chopped salad in large wooden bowl.
Print

Italian Chopped Salad

Crunchy Romaine lettuce, fresh turkey, salami, chickpeas, tomato, mozzarella and more diced into tiny bite-sized pieces and lightly tossed with a tangy vinaigrette
Course Main Dish, Side
Cuisine American
Prep Time 8 minutes
Total Time 8 minutes
Servings 4
Calories 233kcal
Author Catherine McCord

Equipment

Ingredients

  • 1 teaspoon dijon mustard
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1/4 teaspoon kosher salt
  • 2 cups finely chopped romaine lettuce (about 1 head)
  • 1/2 cup chopped deli turkey
  • 1/2 cup chopped salami
  • 1 small tomato, diced (about 1 cup)
  • 1/2 cup grated mozzarella cheese
  • 1 cup cooked chickpeas, drained and rinsed

Instructions

  • In a small bowl or jar, whisk together the dijon, lemon juice, olive oil, and salt.
  • Place the remaining ingredients in a large bowl and toss to combine.
  • Drizzle the dressing on top just before serving and toss to thoroughly coat.

Notes

  • Chop Evenly: Make sure to chop all ingredients to a similar size for a consistent bite. Alternatively, all of the salad ingredients can be placed together on a cutting board and chopped using a mezzaluna or chef’s knife.
  • Serving Size: This recipe serves about 2-3 people as a main dish or 4-5 as a side. Adjust quantities as needed for larger gatherings. It’ll be a hit, I promise!
  • Make Ahead: You can prep the ingredients and dressing ahead of time. Just keep them separate and toss together right before serving to keep the salad crisp.

Nutrition

Calories: 233kcal | Carbohydrates: 10g | Protein: 13g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 32mg | Sodium: 1.036mg | Potassium: 305mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2.338IU | Vitamin C: 7mg | Calcium: 102mg | Iron: 1mg

The post Italian Chopped Salad appeared first on Weelicious.

Best Veggie Burgers

Are you on the lookout for a delicious, nutritious, and kid-friendly veggie burger recipe? Look no further! These are the Best Veggie Burgers packed with wholesome ingredients, full of flavor, and sure to be a hit with both kids and adults. If you love my black bean burgers and lentil chickpea burgers, you’ve got to…

The post Best Veggie Burgers appeared first on Weelicious.

Are you on the lookout for a delicious, nutritious, and kid-friendly veggie burger recipe? Look no further! These are the Best Veggie Burgers packed with wholesome ingredients, full of flavor, and sure to be a hit with both kids and adults. If you love my black bean burgers and lentil chickpea burgers, you’ve got to try these next!

The best veggie burger topped with lettuce, onion and tomato on a serving plate.

Table of Contents

Why You’ll Love This Recipe

  • Nutritious: Packed with bulgur wheat, pinto beans, and carrots, these burgers are a good source of protein, fiber, and vitamins. You can feel good about feeding these to your little ones.
  • Easy to Make: With simple ingredients and only a few steps, this recipe is perfect for busy parents that need dinner on the table ASAP.
  • Kid-Approved: These veggie burgers are mild in flavor and have a great texture that kids love.
  • Freezer-Friendly: This veggie burger recipe freezes beautifully making it a great recipe to prep ahead of time for an easy weeknight dinner. Keep a batch in the freezer ready for when you need something quick, delicious and healthy.

The Ingredients

Veggie burger ingredients.
  • Bulgur wheat: Bulgar wheat is a nutritious whole grain that provides a chewy texture and nutty flavor to the burgers, along with fiber and protein – super important for vegetarian eaters!
  • Pinto beans: Beans are a great source of plant-based protein and fiber, giving the burgers a hearty texture and taste.
  • Monterey Jack cheese: The cheese adds a creamy texture and extra flavor while helping bind the burger patties together.
  • Carrot: Grated carrots add a slight sweetness, vibrant color, and extra vitamins like beta-carotene.
  • Seasonings: This recipe calls for garlic powder, onion powder and salt to enhance the overall flavor of the burgers.

*For a full list of ingredients and instructions, see the recipe card below*

Variations and Substitutions

  • Cheese: Feel free to substitute the Monterey Jack with cheddar or mozzarella cheese. You could also sub a dairy-free cheese to make these burgers vegan.
  • Beans: Swap pinto beans for black beans if that’s what you have on hand.
  • Spices: You can customize the flavor by adding different seasonings like cumin, smoked paprika, or even chili powder if your kids can handle a little heat.
  • Gluten-Free: Use quinoa or brown rice instead of bulgur wheat for a gluten-free option.

How to Make the Best Veggie Burgers

Cooked bulgar wheat in a pot.

Step 1: Place the bulgar wheat and water in a pot. Bring to a boil, cover then reduce to a simmer for 13 minutes. After the bulgur has cooked, place in a bowl and let cool.

Pulsed pinto beans in food processor.

Step 2: Place the pinto beans in a food processor and pulse until finely chopped.

Veggie burger mixture in food processor.

Step 3: Add the cooked bulgur wheat, cheese, carrot, salt, garlic and onion powder to the beans in the food processor and pulse to combine.

Four veggie burger patties on plate before being cooked.

Step 4: Form mixture into 4 evenly sized patties.

Four veggie burgers in saute pan.

Step 5: Heat oil in a large sauté pan over medium heat and cook the burgers for 3-4 minutes on each side.

Veggie burger on bun topped with lettuce, tomato, onion and avocado.

Step 6: Place patties on buns, add desired toppings and serve.

Tips & Tricks

  • Don’t Over-blend: When you food process the beans and other ingredients, try not to over-blend. The mixture should be combined but still have some texture to it.
  • Chill the Patties: For firmer patties, chill them in the refrigerator for about 30 minutes before cooking.
  • Oil the Pan: Make sure the oil is hot before adding the patties to prevent sticking and to get that nice crispy exterior.

Serving Suggestions Veggie Burgers

Veggie burgers pair well with tons of sides. Make the perfect meal for the whole family and serve your veggie burgers with any of these delicious, easy side dishes. 

FAQs

Can I make veggie burgers ahead of time?

Yes! You can prep veggie burger patties ahead of time and keep them in the fridge for up to 24 hours or freeze for longer storage.

How do I freeze veggie burgers?

After forming the patties and before cooking, place them on a baking sheet in the freezer for 1 hour. Then transfer to a zippered bag or other freezer safe airtight container. Defrost in the refrigerator before cooking.

Veggie burger with tomato, red onion and lettuce on a plate.

More Vegetarian Burger Recipes

These are the best veggie burgers you can make! They’re super easy, delicious and kids will love them. If you make these burgers let me know what you think by leaving a rating and comment below!

Want more Weelicious? Subscribe to my newsletter and follow me on Instagram, Facebook and TikTok for all the newest recipes!

Print

Veggie Burgers

This is the best veggie burger packed with wholesome ingredients, full of flavor, and sure to be a hit with both kids and adults.
Course Dinner
Cuisine American
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings 4
Calories 358kcal
Author Catherine McCord

Equipment

  • Food Processor
  • saute pan or cast iron skillet

Ingredients

  • 1/2 cup bulgur wheat
  • 1 cup water
  • 15 ounce can pinto beans, rinsed and drained
  • 1/2 cup grated Monterey Jack cheese
  • 1/2 cup grated carrot
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon olive oil
  • 4 burger buns
  • toppings of choice (ketchup, mustard, lettuce, tomato and red onion are some of our favorites)

Instructions

  • Place the bulgar wheat and water in a pot. Bring to a boil, then reduce to a simmer and cover for 13 minutes.
  • After the bulgur has cooked, place in a bowl and let cool.
  • Place the pinto beans in a food processor and pulse until finely chopped.
  • Add the cooked bulgur, cheese, carrot, salt, garlic and onion powder to the beans in the food processor and pulse to combine.
  • Form mixture into 4 equal patties.
  • Heat oil in a large sauté pan over medium heat and cook the burgers for 3-4 minutes on each side.
  • Place burgers on buns with desired toppings and serve.

Video

Notes

To Freeze: After forming patties and before cooking, place patties on a baking sheet in the freezer for 1 hour, then transfer to a zippered bag or other food-safe freezer container. Defrost in the refrigerator then follow recipe directions for cooking.
Prep ahead: You can prep veggie burger patties ahead of time and keep them in the fridge for up to 24 hours before cooking.
Don’t Over-blend: When you food process the beans and other ingredients, ensure you don’t over-blend. The mixture should be combined but still have some texture to it.
Chill the Patties: For firmer patties, chill them in the refrigerator for about 30 minutes before cooking.
Oil the Pan: Make sure the oil is hot before adding the patties to prevent sticking and to get that nice crispy exterior.

Nutrition

Calories: 358kcal | Carbohydrates: 53g | Protein: 15g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 13mg | Sodium: 889mg | Potassium: 480mg | Fiber: 9g | Sugar: 5g | Vitamin A: 2408IU | Vitamin C: 2mg | Calcium: 231mg | Iron: 4mg

The post Best Veggie Burgers appeared first on Weelicious.

Crock Pot Ribs

These Crock Pot Ribs are juicy, succulent, and so easy to make. Just add pork ribs and your favorite barbecue sauce to your slow cooker for fall-off-the-bone deliciousness every time! Looking for more slow cooker recipes for meats? Try my Chicken in a Crock Pot, Slow Cooker Mexican Pulled Pork and Crock Pot Meaty Pasta…

The post Crock Pot Ribs appeared first on Weelicious.

These Crock Pot Ribs are juicy, succulent, and so easy to make. Just add pork ribs and your favorite barbecue sauce to your slow cooker for fall-off-the-bone deliciousness every time!

Looking for more slow cooker recipes for meats? Try my Chicken in a Crock Pot, Slow Cooker Mexican Pulled Pork and Crock Pot Meaty Pasta Sauce!

BBQ ribs on a serving platter.

Why I Love This Recipe

  • Easy and Convenient: If you’ve never made ribs in the crock pot, you’ll be shocked at how easy it is! Simply add your ingredients to your slow cooker, set it, and forget it. Slow cooker recipes are perfect for busy days when you want to put in very little effort for dinner but still have delicious results.
  • Fall-Off-The-Bone Tenderness: These crock pot ribs are so tender they practically fall off the bone! You’ll be making ribs this way every time once you get a taste of these.
  • Customizable Flavor: Whether you prefer a spicy kick or a sweeter glaze, you can adjust the seasonings and type of BBQ sauce to create ribs that are uniquely yours and suited to your taste preferences.

The Ingredients

Crock pot ribs ingredients.
  • Baby Back Ribs: Baby back ribs are the perfect choice for grilling, barbecuing and, in this case, slow cooking. They get tender, juicy and fall off the bone! You could also use country-style pork ribs for equally delicious results.
  • Favorite BBQ Sauce: No matter which BBQ sauce you prefer (a little spice, sweet, or vinegary) you can’t go wrong. Any of your favorite store bought sauces will work, or you could make your own homemade BBQ sauce.

How to Make Ribs in the Crock Pot

Cutting baby back ribs into smaller portions.

Step 1: Depending on the size of your slow cooker, you may need to cut the ribs to fit. If so, use kitchen sheers to cut them into smaller portions.

Ribs in crock pot with BBQ sauce before cooking.

Step 2: Salt both sides of the ribs and add to the slow cooker. Pour BBQ sauce over the ribs and coat the ribs WELL with the sauce.

Ribs in crock pot after cooking.

Step 3: Cover the slow cooker and cook on low heat for 8-10 hours.

Crock pot ribs on a plate with side salad and corn on the cob.

Step 4: Baste with additional BBQ sauce if desired and serve.

Storage/Freezing Instructions

To Store: : Place the ribs in an airtight container or wrap them tightly in aluminum foil. Store in the refrigerator for up to 3-4 days.

To Freeze: For longer storage, wrap the ribs in plastic wrap and then in aluminum foil, or place them in a freezer-safe airtight container. Label and freeze for up to 2-3 months.

Reheating: To reheat, preheat your oven to 250°F (you want to reheat ribs low and slow). Place the ribs on a baking sheet, cover with foil, and heat for about 20 minutes or until warmed through.

What to Serve with Fall of the Bone Ribs

Complement your delicious baby back ribs with any of these perfect side dishes!

FAQs

Can I use frozen ribs in the crock pot?

For the best results, thaw the ribs before cooking them in the crock pot for even cooking. If you need to use frozen ribs in a pitch, you’ll need to extend the cooking time.

Should I remove the membrane from ribs before cooking?

Yes, remove the thin membrane on the back of the ribs before adding them to the crock pot. This helps the meat become more tender and allows the flavors to penetrate better.

Do I need to brown ribs before putting them in the crock pot?

No, browning the ribs is not necessary. Unless you want an extra step, you don’t need to brown them before adding the the crock pot.

Crock pot ribs with BBQ sauce on a serving platter.

More Crock Pot Recipes

Making fall-off-the-bone baby back ribs is much easier than it seems. With just a couple ingredients and a crock pot you’ll have this delicious dinner on the table with very little effort. If you make these ribs and love them, leave a rating and comment below!

Want more Weelicious? Subscribe to my newsletter and follow me on Instagram, Facebook and TikTok for all the newest recipes!

BBQ ribs on a serving platter.
Print

Crock Pot Ribs

Juicy, succulent and perfect for any time of year. These Crock Pot Ribs are totally irresistible and couldn't be easier if you tried.
Course Dinner
Cuisine American
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings 6
Calories 590kcal
Author Catherine McCord

Equipment

Ingredients

  • 3-4 pounds (about 2 racks) baby back ribs or country style pork ribs, with membrane on back removed
  • 1 teaspoon kosher salt
  • 1 cup BBQ Sauce, plus additional for serving

Instructions

  • Place ribs in a crock pot and sprinkle both sides with salt. You may need to cut them into smaller portions depending on the size of your slow cooker.
  • Pour BBQ sauce over the ribs and coat the ribs WELL with the sauce.
  • Cover the slow cooker and cook on low heat for 8-10 hours.
  • Baste with additional BBQ sauce if desired and serve.

Video

Notes

To Store: : Place the ribs in an airtight container or wrap them tightly in aluminum foil. Store in the refrigerator for up to 3-4 days.
To Freeze: For longer storage, wrap the ribs in plastic wrap and then in aluminum foil, or place them in a freezer-safe airtight container. Label and freeze for up to 2-3 months.
Reheating: To reheat, preheat your oven to 250°F (you want to reheat low and slow) Place the ribs on a baking sheet, cover with foil, and heat for about 20 minutes or until warmed through.

Nutrition

Calories: 590kcal | Carbohydrates: 19g | Protein: 44g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.3g | Cholesterol: 156mg | Sodium: 1076mg | Potassium: 671mg | Fiber: 0.4g | Sugar: 16g | Vitamin A: 157IU | Vitamin C: 0.3mg | Calcium: 86mg | Iron: 2mg

The post Crock Pot Ribs appeared first on Weelicious.

Baked Zucchini Slices

Do you know a zucchini naysayer? Well, make them these crunchy, light, and delicious Baked Zucchini Slices and watch them change their tune in an instant! Breading and baking zucchini coins creates the perfect side dish or appetizer that the whole family will love. Why I Love This Recipe The Ingredients *For a full list…

The post Baked Zucchini Slices appeared first on Weelicious.

Do you know a zucchini naysayer? Well, make them these crunchy, light, and delicious Baked Zucchini Slices and watch them change their tune in an instant! Breading and baking zucchini coins creates the perfect side dish or appetizer that the whole family will love.

Baked zucchini coins on serving platter with marinara sauce in a bowl on the side.

Table of Contents

Why I Love This Recipe

  • Kid-Friendly Zucchini Recipe: Many people steam zucchini, but it often turns out limp and soggy, which kids don’t usually like. This baked zucchini slices recipe is the perfect way to get kids to enjoy this vegetable. They come out crispy, crunchy, and absolutely delicious.
  • Tasty and Healthy: Since this recipe is baked, it’s a healthy way to enjoy crispy breaded zucchini without the hassle of having to deep fry the zucchini slices in tons of oil.
  • Versatile: Serve these baked zucchini coins as an appetizer with some marinara sauce or ranch for dipping or as a side with any of your favorite mains dishes like Chicken Meatballs with Mini Wheel Pasta, Perfect Roast Chicken or Southern Style Pork Tenderloin to name a few.

The Ingredients

Baked zucchini slices ingredients.
  • Zucchini: Fresh zucchinis are the star of this recipe. Choose firm, medium-sized zucchinis with shiny skin for the best texture and flavor. Zucchinis are packed with vitamins A and C, potassium, and antioxidants.
  • Breadcrumbs (panko or regular): Breadcrumbs provide the perfect crunchy coating for the zucchini slices. Panko breadcrumbs, which are lighter and flakier, give an extra crispy texture (my preference), while regular breadcrumbs offer a more traditional crunch. Either type will be perfect!
  • Grated parmesan cheese: Parmesan cheese adds flavor and richness to the breading making these baked zucchini slices even more delicious.
  • Flour: Flour is the secret ingredient in the breading process that helps create an extra-crispy coating for the zucchini coins.
  • Egg: The egg acts as the binding agent, helping the breadcrumb mixture adhere to the zucchini slices.

*For a full list of ingredients with measurements see the recipe card below*

Baked Zucchini Recipe Tips

  • Evenly Slice Zucchini: For consistent cooking, try to slice the zucchini into even 1/4-inch rounds. Using a sharp knife or a mandoline slicer can help you with achieving uniform slices. This ensures that the zucchini coins cook evenly and crisp up uniformly in the oven.
  • Have a wet hand and a dry hand: If you’ve made Crispy Chicken Parmesan or Eggplant Parmesan Sticks you know breading can get a little messy at times. To help, use one hand for dunking zucchini slices in egg wash and transferring to the panko mixture (your wet hand), then switch to a dry hand for coating and placing them on the baking sheet.
  • Don’t forget the oil: Drizzle or spray your breaded zucchini slices with oil before baking them. The oil is what creates that beautiful golden color when they bake.
  • Don’t crowd the baking sheet: Cook the zucchini coins in and even layer with a little space between each one. If you overcrowd the baking sheet they’ll steam in the oven and won’t get nice and crispy.

How to Make Baked Zucchini Slices

Three bowls. One with flour, another with beaten egg and the third with panko breading. A hand is dipping a zucchini coin in the flour bowl.

Step 1: Mix the breadcrumbs, parmesan cheese, garlic powder and salt in a shallow bowl. Whisk the egg in a separate bowl. Place the flour in a third bowl.

Hand holding a breaded zucchini coin with the breading station bowls.

Step 2: Make an assembly line with the bowls, and first dip the zucchini coins into the flour, then the egg and finally into the bread crumb mixture, coating evenly and repeating with all the zucchini coins.

Breaded zucchini coins on baking sheet.

Step 3: Place all of the coins on the baking sheet. Arrange so they’re not touching and spray with cooking oil.

Baked zucchini coins on baking sheet.

Step 4: Bake for 18-20 minutes or until the breadcrumbs are golden. Serve as a side dish or on their own with favorite dipping sauces.

FAQs

Can I air fry zucchini slices?

Yes! You know I love my air fryer. To air fry these breaded zucchini coins, simply heat your air fryer to 400°F and cook for 8-10 minutes, or until golden brown. Be sure to arrange them in a single layer with a bit of space between each piece of zucchini for even cooking

Can I freeze leftover baked zucchini slices?

Yes! I would recommend freezing after the zucchini coins are baked. To freeze, allow them to cool completely, then transfer them to a single layer on a baking sheet and freeze until solid. Once frozen, transfer the zucchini coins to a resealable freezer bag or airtight container. When ready to enjoy, reheat the frozen zucchini coins in a preheated oven at 375°F for 10-15 minutes, or until heated through and crispy.

Baked zucchini coins on serving platter.

More Easy Zucchini Recipes

These Baked Zucchini Coins are a delicious, healthy, and kid-friendly recipe that everyone will love. Easy to prepare and incredibly versatile, they make the perfect addition to any meal. Whether you’re looking to introduce more vegetables into your family’s diet or just want a tasty new way to enjoy zucchini, this recipe is a must-try. Let me know what you think of this recipe by leaving a rating and comment below!

Want more Weelicious? Subscribe to my newsletter and follow me on Instagram, Facebook and TikTok for all the newest recipes!

Baked zucchini coins on serving platter with marinara sauce in a bowl on the side.
Print

Baked Zucchini Slices

These Baked Zucchini Slices are a delicious, healthy, and kid-friendly recipe that everyone will love. Easy to prepare and incredibly versatile, they make the perfect addition to any meal.
Course Appetizer, Side
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 120kcal
Author Catherine McCord

Equipment

  • Baking sheet
  • Chef's Knife or Mandoline

Ingredients

Instructions

  • Preheat oven to 450°F and coat a large baking sheet with cooking spray or line with parchment paper.
  • Mix the breadcrumbs, parmesan cheese, garlic powder and salt in a shallow bowl.
  • Whisk the egg in a separate bowl.
  • Place the flour in a third bowl.
  • Make an assembly line with the bowls, and first dip the zucchini coins into the flour, then the egg and finally into the bread crumb mixture, coating evenly and repeating with all the zucchini coins.
  • Place all of the zucchini coins on the baking sheet. Arrange so they’re not touching, spray with cooking oil and bake for 18-20 minutes or until the breadcrumbs are golden.
  • Serve as a side dish or on their own with favorite dipping sauces.

Video

Notes

Evenly Slice Zucchini: For consistent cooking, try to slice the zucchini into even 1/4-inch rounds. Using a sharp knife or a mandoline slicer can help you with achieving uniform slices. This ensures that the zucchini coins cook evenly and crisp up uniformly in the oven.
Have a wet hand and a dry hand: Use one hand for dunking zucchini slices in egg wash and transferring to the panko mixture (your wet hand), then switch to a dry hand for coating and placing them on the baking sheet.
Don’t forget the oil: Drizzle or spray your breaded zucchini slices with oil before baking them. The oil is what creates that beautiful golden color when they bake.
Don’t crowd the baking sheet: Cook the zucchini coins in and even layer with a little space between each one. If you overcrowd the baking sheet they’ll steam in the oven and won’t get nice and crispy.
To Air Fry: heat your air fryer to 400°F and cook for 8-10 minutes, or until golden brown. Be sure to arrange them in a single layer with a bit of space between each piece of zucchini for even cooking
To Freeze: Allow zucchini slices to cool completely, then transfer them to a single layer on a baking sheet and freeze until solid. Once frozen, transfer the zucchini coins to a resealable freezer bag or airtight container. When ready to enjoy, reheat the frozen zucchini coins in a preheated oven at 375°F for 10-15 minutes, or until heated through and crispy.

Nutrition

Calories: 120kcal | Carbohydrates: 16g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 52mg | Sodium: 481mg | Potassium: 312mg | Fiber: 2g | Sugar: 3g | Vitamin A: 318IU | Vitamin C: 18mg | Calcium: 93mg | Iron: 1mg

The post Baked Zucchini Slices appeared first on Weelicious.

Strawberry Rhubarb Crumble

If you’re on the hunt for a rhubarb recipe that’s easy, delicious and totally kid-friendly, this Strawberry Rhubarb Crumble is perfect for you! It’s the perfect not-too-sweet treat with a crumbly oat topping and the season’s freshest produce. Why You’ll Love This Strawberry Rhubarb Crumble Recipe The Ingredients *For a complete list of ingredients and their measurements see the…

The post Strawberry Rhubarb Crumble appeared first on Weelicious.

If you’re on the hunt for a rhubarb recipe that’s easy, delicious and totally kid-friendly, this Strawberry Rhubarb Crumble is perfect for you! It’s the perfect not-too-sweet treat with a crumbly oat topping and the season’s freshest produce.

Strawberry rhubarb crumble topped with ice cream.

Why You’ll Love This Strawberry Rhubarb Crumble Recipe

  • Easy to Make: There are only a few steps to making this delectable rhubarb dessert. Make the filling, add the crumble on top (no pie crust to fuss with!) and bake. It takes very little time to prepare. The magic happens in the oven!
  • Great Use for Rhubarb: Rhubarb is a fantastic ingredient often underutilized in desserts. Its tartness pairs beautifully with sweet fruits like strawberries, making it ideal for crumbles, pies, and other baked goods. Plus, rhubarb is rich in vitamins and a great source of dietary fiber.
  • Kid-Friendly: This dessert is sweet, slightly tart and has a delicious crumbly topping that kids will love! It’s a great recipe for kids to experience a vegetable they might not have been exposed to yet.
  • Not Too Sweet: Many rhubarb recipes call for a good deal of sugar to offset its mildly tart taste. But in this recipe, when paired with fresh sweet strawberries, the need to use so much sugar disappears, making it the perfect sweet but not-too-sweet dessert. If you want more “sweet but not to sweet desserts” try my Dark Chocolate Cupcakes, Passionfruit Pound Cake Muffins or these Peach & Strawberry Shortcakes!

The Ingredients

Strawberry rhubarb crumble ingredients.
  • Rhubarb: Rhubarb tastes a lot like a green apple in tartness mixed with a very tiny hint of celery that perfectly complements the sweetness of the strawberries.
  • Strawberries: Strawberries are naturally sweet and balance out the tart rhubarb flavor. Plus they add juiciness to the filling as it bakes. 
  • Lemon juice and zest: Lemon juice adds acidity to the strawberry-rhubarb filling helping balance out the flavors while the zest adds brightness and a small burst of citrusy flavor to the topping. 
  • Brown sugar: You don’t need a ton of brown sugar for this recipe, but just a little adds the perfect amount of sweetness to the filling and the crumble topping.
  • All purpose flour: This is the base of the topping, giving structure and texture.
  • Old fashioned oats: This gives more texture to the crumble topping and a subtle nutty flavor. 
  • Baking powder: Helps the topping rise so that it has perfect fluffy texture. 
  • Chilled unsalted butter: Using chilled butter helps the topping be firm yet tender, and chewy, with big chunks. If you use room temperature or melted butter the crumble topping will flatten out and be dense instead of light, fluffy and crumbly.

*For a complete list of ingredients and their measurements see the recipe card below*

Variations and Substitutions

  • Gluten-Free Substitute: Replace the all-purpose flour in the crumble topping with a gluten-free flour to make this recipe suitable for those with gluten sensitivities.
  • Mixed Berries: You could use a combination of blueberries, raspberries, and blackberries instead of strawberries in the filling and make a delicious mixed berry rhubarb crumble.

How to Make Strawberry Rhubarb Crumble

Strawberry rhubarb filling in mixing bowl.

Step 1: Prepare the filling by combining strawberries, rhubarb, lemon juice and brown sugar in a bowl. Stir until all the ingredients are coated.

Strawberry Rhubarb crumble topping in mixing bowl.

Step 2: Place the first 5 crumble topping ingredients into a bowl and combine. Add the cold butter to the dry ingredients and crumble with your hands to form small pea-size clumps.

Unbaked strawberry rhubarb crumble in pie dish.

Step 3: Place filling in an oil sprayed 9-inch pie dish or an 8×8 baking dish. Crumble the topping on top of the filling, place dish on a foil lined baking sheet and bake for 40-45 minutes until golden.

Tips for This Recipe

  • Let it Cool: Allow the rhubarb crumble to cool slightly before serving. This helps the filling set and makes the crumble easier to serve. Serve warm with vanilla ice cream or whipped cream for an irresistible dessert.
  • Cold Butter: Use cold butter cut into small pieces or grated. This helps create a crumbly texture. You can use your fingers to incorporate the butter into the dry ingredients until it forms pea-sized pieces.

Storage and Freezing Instructions

To Store: Allow strawberry rhubarb crumble to cool completely then store in an airtight container in the refrigerator for up to 3 days.

To Freeze: Allow the crumble to cool completely then wrap tightly and freeze for up to 3 months. When ready to enjoy, thaw in the fridge overnight and reheat at 375°F for 20-25 minutes or until warmed through and the topping is crisp.

FAQs

Can I use frozen fruit for strawberry rhubarb crumble?

I suggest using fresh rhubarb and strawberries for the best flavor. Frozen can work in a pinch, but fresh fruit gives the crumble a superior texture. If you do use frozen rhubarb and strawberries, just make sure to thaw and drain them well to prevent excess moisture from affecting the crumble’s texture.

What can I serve with strawberry rhubarb crumble?

This crumble is delicious on its own, but you can make it ever better with a scoop of vanilla ice cream, a dollop of whipped cream, or even a drizzle of custard on top.

Can I freeze strawberry rhubarb crumble?

Yes, you can freeze this crumble either before or after baking. Wrap it tightly to keep out air and store it in the freezer for up to 3 months. When you’re ready to enjoy it, thaw it in the refrigerator overnight. If it’s unbaked, bake as directed. If it’s already baked, reheat for 20-25 minutes until warm and crispy.

Strawberry rhubarb crumble in pie dish with two servings in bowls topped with ice cream.

More Summertime Desserts

This Strawberry Rhubarb Crumble is the best summer dessert ever. It’s perfect for a summer picnic, family dinner, or just because you have some rhubarb to use up!

Want more Weelicious? Subscribe to my newsletter and follow me on Instagram, Facebook and TikTok for all the newest recipes!

Print

Strawberry Rhubarb Crumble

This Strawberry Rhubarb Crumble recipe is a perfect balance of sweet and tart flavors, topped with a crispy, buttery crumble. Easy to make and ideal for any occasion!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 6
Calories 327kcal
Author Catherine McCord

Equipment

  • 9 Inch Pie Dish (or 8×8 inch baking dish)

Ingredients

For the Crumble Topping

For the Filling:

  • 1 cup chopped rhubarb (about 2 stalks)
  • 2 cups hulled and quartered strawberries
  • 1 tablespoon lemon juice
  • 1/4 cup brown sugar

Instructions

  • Preheat oven to 375° F.
  • Place the first 5 crumble topping ingredients into a bowl and combine.
  • Add the cold butter to the dry ingredients and crumble with your hands to form small pea-size clumps.
  • To prepare the filling, toss all the filling ingredients in a bowl until coated then place in an oil sprayed 9-inch pie dish or an 8×8 baking dish.
  • Crumble the topping on top of the filling, place dish on a foil lined baking sheet and bake for 40-45 minutes until golden.
  • Cool and serve on its own or topped with vanilla ice cream or whipped cream.

Notes

  • Let it Cool: Allow the rhubarb crumble to cool slightly before serving. This helps the filling set and makes the crumble easier to serve. Serve warm with vanilla ice cream or whipped cream for an irresistible dessert.
  • Use Cold Butter: Use cold butter cut into small pieces or grated. This helps create a crumbly texture. You can use your fingers to incorporate the butter into the dry ingredients until it forms pea-sized pieces.
  • To Store: Allow strawberry rhubarb crumble to cool completely then store in an airtight container in the refrigerator for up to 3 days.
  • To Freeze: Allow crumble to cool completely then wrap tightly and freeze for up to 3 months. To reheat, thaw in the fridge overnight and reheat at 375°F for 20-25 minutes or until warmed through and the topping is crisp.

Nutrition

Calories: 327kcal | Carbohydrates: 43g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 45mg | Potassium: 211mg | Fiber: 3g | Sugar: 21g | Vitamin A: 500IU | Vitamin C: 31mg | Calcium: 72mg | Iron: 2mg

The post Strawberry Rhubarb Crumble appeared first on Weelicious.