Category: Fast Dinner Ideas


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Best Vegetarian Chili

This vegetarian chili recipe is a family favorite everyone loves! It has the best flavor and is so easy to…

A Couple Cooks – Recipes worth repeating.

This vegetarian chili recipe is a family favorite everyone loves! It has the best flavor and is so easy to whip up.

Vegetarian Chili recipe

When the air gets a certain chill, there’s a recipe we make on repeat: this Vegetarian Chili! In fact, we’ve made it so often for friends and family, they always request that we make “the chili!” It’s bursting with hearty, smoky flavor, with a savory tomato base loaded with two types of beans, corn, and quinoa. The best part is that it’s beyond simple to whip up: essentially a “dump and stir” recipe! Add cornbread and you’ve got a simple, comforting meal where no one will miss the meat.

Ingredients in this vegetarian chili recipe

Why make this vegetarian chili? Well, a great vegetarian chili goes beyond bean soup. It’s hard to replicate the heartiness of that signature flavor without using meat. But this recipe uses a combination of “secret” ingredients to bring a savory, salty umami: ketchup, mustard, butter and Worcestershire sauce lend a richness and intensity to the flavor. Stirring in smoked paprika at the end adds an irresistible smokiness (it’s our secret weapon when it comes to plant-based dishes).

The recipe was originally inspired by open-fire cooking: we first made it in a pot over an open fire in our backyard! Because of that, it’s seriously easy to put together, a combination of great ingredients that bring massive flavor with little effort. Here’s what you’ll need:

  • Onion and garlic
  • Olive oil and butter
  • Quinoa
  • Beans
  • Canned fire roasted tomatoes
  • Corn
  • Ketchup
  • Mustard
  • Worcestershire sauce
  • Chili powder, oregano, garlic powder, cumin, smoked paprika, and salt
Vegetarian chili

It’s all in the tomatoes

One other flavor secret to vegetarian chili? It’s all in the tomatoes! You can make this vegetarian chili recipe with any type of canned tomato, but the best option is fire roasted tomatoes. This type of tomato is roasted over an open flame, which infuses a sweet and smoky flavor to the tomatoes. They taste better than standard canned tomato, which can taste flat and bitter.

Can’t find fire roasted tomatoes? San Marzano tomatoes can work in a pinch: this Italian type of tomato has a sweeter flavor right out of the can too. Or, simply use the best canned tomatoes you can find.

Toppings for vegetarian chili

One of the best parts of a vegetarian chili recipe is loading it up with toppings! Once you’ve whipped up a big, steaming pot on the stovetop, assemble your toppings of choice. Here are a few of our favorite options:

  • Shredded cheese: Try cheddar, Mexican blend or Monterrey Jack.
  • Sour cream: it’s required, in our opinion! For vegan, use Cashew Cream or Vegan Queso.
  • Green onion: Onion adds just the right savory flair.
  • Cilantro: Fresh cilantro adds an herby nuance.
  • Hot sauce: Try a Mexican hot sauce like Cholula.
  • Crushed tortilla chips: Add a crunch with crushed tortilla chips.
  • Roasted pepitas: Pumpkin seeds also add a salty crunch.
  • Pickled onions: Make a jar of quick pickled onions in advance; they add bright color and tangy flavor to chili.
  • Pickled peppers: Try pickled jalapeños for a kick!
Vegetarian chili

Variation: make it vegan!

Want to make this vegetarian chili into a vegan chili? Simple use vegan butter or refined coconut oil in place of the butter. Either way, these ingredients add richness and fat, which is important in making a meatless chili taste satisfying. For the topping, use Cashew Cream instead of sour cream.

Sides to serve with chili

Turn this vegetarian chili recipe into a meal by adding a few simple side dishes! Cornbread is an obvious pair with this hearty stew, but there are lots of other options and ideas. Here are some sides to serve with chili:

More chili recipes

This vegetarian chili is a family favorite that’s a delicious meatless dinner idea. Here are a few more chili recipes you might enjoy, many of them meatless:

This vegetarian chili recipe is…

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

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Vegetarian Chili

Vegetarian Chili Recipe

★★★★★

5 from 1 review
  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6
Print Recipe

Description

This vegetarian chili recipe is the best: loaded with hearty flavor and good-for-you ingredients! Even better, it’s quick and easy.

Ingredients

  • 1 medium yellow onion
  • 3 cloves garlic
  • 2 tablespoons olive oil
  • ⅓ cup dry quinoa
  • 1 cup water
  • 1 15-ounce can black beans, drained 
  • 1 15-ounce can kidney beans, drained
  • 2 28-ounce cans diced fire roasted tomatoes*
  • 4 tablespoons salted butter (or vegan butter)
  • 1 15-ounce can corn (or 1 ½ cups frozen corn)
  • 1 tablespoon yellow mustard
  • 1 tablespoon Worcestershire sauce
  • ½ cup ketchup
  • 2 tablespoons each chili powder and dried oregano
  • 1 tablespoon each garlic powder and cumin
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon smoked paprika

Instructions

  1. Dice the onion. Mince the garlic.
  2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and garlic and sauté for 5 to 7 minutes, until tender.
  3. Add all other ingredients except for the smoked paprika. Simmer for 25 minutes, then stir in the smoked paprika. Serve immediately with toppings of your choice. Store leftovers refrigerated for up to 3 days, or frozen for 3 months.

Notes

*Fire roasted tomatoes are key for the flavor here. If you can’t find them, use San Marzano tomatoes or best quality canned tomatoes. 

**This recipe is easy to cook over an open fire. If you’re taking it camping, prep the minced onion and garlic and place in a sealed container. Place the ingredients from water through kosher salt in another large sealed container, but keep out the dry quinoa and add it when cooking.

  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Chili
  • Diet: Vegetarian

Keywords: Vegetarian chili, vegetarian chili recipe

A Couple Cooks - Recipes worth repeating.

Greek Salmon Salad

Greek salmon salad is a healthy dinner that’s full of fresh Mediterranean flavor! This easy meal is simple and satisfying.…

A Couple Cooks – Recipes worth repeating.

Greek salmon salad is a healthy dinner that’s full of fresh Mediterranean flavor! This easy meal is simple and satisfying.

Greek Salmon Salad

Looking for fun dinner ideas? This Greek salmon salad is healthy and satisfying, full of bold Mediterranean flavors! The star of the show is salmon bites, bite-sized pieces that add a pop of protein to each bite. Layer them over juicy tomatoes, cool cucumber, and feta cheese, and it’s a crowd-pleasing dinner idea that’s ideal in summer or anytime. Honestly, we’d eat this every night of the week! It’s that satisfying.

Ingredients in Greek salmon salad

This Greek salmon salad recipe is built around salmon bites, 1-inch bits of salmon that are cut into pieces before cooking. It makes them the perfect addition to salads, and what better pair than a refreshing Greek salad? Take our classic Greek salad, add a little arugula and top with the salmon bits. It makes the ideal Mediterranean diet dinner! Here’s what you’ll need:

  • 1 recipe Salmon Bites
  • Ripe tomatoes
  • Red onion
  • English cucumber
  • Baby arugula
  • Capers
  • Kalamata olives
  • Feta cheese
  • Olive oil
  • Red wine vinegar
  • Dried oregano and salt
Greek Salmon Salad

Making salmon bites

The key to Greek salmon salad is making these salmon bites! They’re quick to make in the broiler and take just 15 minutes total. Broiling salmon is one of our favorite ways to cook it because you don’t even have to wait for the time it takes to preheat the oven! Open the salmon bites recipe in a separate tab to see those ingredients. Here’s what to do:

  1. Preheat: Preheat a broiler to high.
  2. Season: Cut the salmon into 1-inch pieces, then toss them with the seasonings. Place on a foil-lined baking sheet brushed with olive oil.
  3. Broil: Broil 4 to 5 minutes until just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center). 
  4. Toss with Garlic Lemon Butter: Melt butter, then stir in minced garlic and lemon zest. Toss the bites with the butter and sprinkle them over each Greek salad.
Salmon Bites Recipe

Notes for making salmon Greek salad

This salmon Greek salad is very simple and comes together in 30 minutes or less! Here are a few things to keep in mind when preparing and serving this dish:

  • Use an English cucumber. English cucumbers are a long, thin variety with a sweeter flavor, imperceptible skin, and less pronounced seeds than a standard cucumber. We recommend using them in most cucumber recipes because you don’t need to peel or seed them! If you use a standard cucumber, make sure to peel and seed.
  • Use baby arugula. Baby arugula (sold in boxes or bags) has a much milder flavor than standard arugula, which is sold in a bunch. If you can’t find it, use a different leafy green like spinach or mixed greens.
  • The recipe is very forgiving, so add ingredients to taste. Want to use more tomatoes or cucumber? Feel free! Do you prefer lettuce over baby arugula? Use that instead!

Tips for buying salmon

It’s important in any salmon recipe to buy good-quality salmon. Low quality salmon can taste very fishy and have a mushy texture, or have a lot of that white stuff when it’s cooked (called albumin). Good quality salmon has a fresh flavor that’s not fishy and a tender, flaky texture. Here’s what to look for when buying salmon:

  • Opt for fresh salmon if possible. We’ve found buying salmon fresh from the fish counter usually has the best flavor. However, frozen can work too: try to find higher-quality frozen salmon and avoid those big economy-sized bags (we’ve found this type can taste very fishy).
  • Look for wild caught salmon. Fish that is wild caught in your country is usually a sustainable choice. (There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.)
  • Know your types of salmon. We tend to like Coho salmon for its mild flavor: it’s a good middle of the road option in terms of price. Of course, King salmon is incredible but it’s expensive and we wouldn’t recommend it for this recipe. Atlantic salmon is most often farmed and not available wild caught. Ask about its source at the fish counter.
Salmon Greek Salad

Make ahead notes

This Greek salmon salad is best eaten the day it is made; leftovers become rather soggy. If you want to make it in advance, here are a few tips:

  • Make the salmon bites in advance and refrigerate until serving. If desired, you can re-warm them in the broiler or on the stovetop.
  • Chop the cucumber and red onion in advance and store refrigerated; add the tomatoes, arugula and dressing directly before serving.

More salmon recipes

Greek salmon salad makes a hearty, Mediterranean diet dinner that everyone will love! Here are a few more salmon recipes that make easy dinner ideas:

This salmon salad recipe is…

Gluten-free and pescatarian.

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Greek Salmon Salad

Greek Salmon Salad

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews
  • Author: Sonja Overhiser
  • Prep Time: 25 minutes
  • Cook Time: 5 minutes
  • Total Time: 30 minutes
  • Yield: 4
Print Recipe

Description

Greek salmon salad is a healthy dinner that’s full of fresh Mediterranean flavor! This easy meal is simple and satisfying.

Ingredients

  • 1 recipe Salmon Bites
  • 3 large ripe tomatoes, chopped into rough chunks
  • 1/2 large red onion, thinly sliced
  • 1 large English cucumber, cut into 1/2-inch pieces (or peeled, de-seeded and chopped for a standard cucumber)
  • 2 cups baby arugula
  • 2 tablespoons capers, drained
  • 1 cup Kalamata olives
  • 2 to 4 ounces high quality feta cheese
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • ¼ teaspoon kosher salt, plus more to taste

Instructions

  1. Prepare the Salmon Bites by completing Steps 1-3.
  2. Chop the tomatoes, red onion and cucumber as noted above. 
  3. In a large bowl, combine the tomatoes, red onion, and cucumbers with the baby arugula, capers, Kalamata olives, feta cheese crumbles (saving out a few for garnish), olive oil, red wine vinegar, dried oregano, and salt. Gently mix to combine. Taste and adjust seasonings as desired.
  4. Cook the Salmon Bites by completing Steps 4-5.
  5. To serve, divide the salad between 4 plates, then top with the salmon bites. Garnish with additional feta cheese and serve. (If making in advance, prepare the salmon bites and refrigerate. Chop the cucumber and red onion in advance and store refrigerated; add the tomatoes, arugula and dressing directly before serving.)
  • Category: Main Dish
  • Method: Broiled
  • Cuisine: Seafood
  • Diet: Gluten Free

Keywords: Greek salmon salad, salmon gree

A Couple Cooks - Recipes worth repeating.

Crispy Tofu

This crispy tofu recipe is the best, with crunchy sides and a tender interior! It’s easy to make on the…

A Couple Cooks – Recipes worth repeating.

This crispy tofu recipe is the best, with crunchy sides and a tender interior! It’s easy to make on the stovetop or baked.

Crispy Tofu

Over the years, we’ve become huge fans of tofu. And here’s a way to prepare it that we cannot get enough of: this crispy tofu recipe! It’s easy to make and comes out perfectly seasoned, with extra crunchy edges and a tender interior. There’s no need to even press the tofu! It’s actually pretty amazing that it can go from a tasteless blob to meaty, savory cubes in just 20 minutes.

Ingredients in this crispy tofu recipe

This crispy tofu recipe requires just 5 ingredients to make crunchy squares that are perfect for topping salads, bowl meals, and more. Tofu is soy milk that’s turned into curds and pressed into blocks. It was invented in China and is used in many Asian cuisines from Chinese to Thai. Right out of the package it’s tasteless and mushy, but cook it up properly and it tastes meaty and textured! Here’s what you need for this crispy tofu recipe:

  • Extra firm tofu: This is important! Do not make this recipe with anything other than packages labeled “extra firm tofu.” Firm tofu or silken tofu will not work here.
  • Cornstarch: Cornstarch makes for crispy edges! This ingredient is also required. If desired, you can substitute arrowroot starch.
  • Olive oil: Use olive oil for cooking the tofu in a skillet.
  • Toasted sesame oil: Toasted sesame oil is for seasoning the tofu after cooking it. Make sure it is marked “toasted” on the bottle; regular sesame oil does not have the signature sesame flavor.
  • Soy sauce or smoked soy sauce: Use smoked soy sauce (smoked shoyu) if you can find it: it adds a delightful smoky savory flavor. If desired, you can substitute tamari for gluten-free or coconut aminos.
Crispy tofu recipe

Required equipment: a non-stick skillet

This crispy tofu recipe is pan fried on the stovetop. You’ll need one special piece of equipment for this recipe: a non-stick skillet (or an alternative non-stick surface like ceramic)! This is important because the tofu will stick if you use an aluminum or cast iron skillet.

Don’t have a non-stick surface? Go to this Baked Tofu recipe instead: it’s just as tasty!

No tofu pressing required!

Here’s one of our favorite thins about this crispy tofu recipe: it without pressing it! If you’ve made tofu before, you’ll know that often recipes indicate to wrap the tofu in a towel and placing a heavy object on top for 30 minutes.

Instead, this crispy tofu recipe doesn’t require pressing at all! It’s perfect for weeknight dinners because you don’t have to waste the time waiting for it to press. Simply dry it off with a towel and you’re good to go.

Crispy tofu

How to make crispy tofu

This crispy tofu is pan fried in a skillet, which takes around 20 minutes and is quicker than the baked version. All you need is a non-stick skillet! Here’s what you’ll need to do:

  • Slice and toss with cornstarch: Slice the tofu into cubes. Dry it off with a towel, then toss it with cornstarch.
  • Cook side 1: Place the tofu in cold oil. Then bring it up to medium heat and cook 5 to 6 minutes until one side is golden brown.
  • Flip! Remove the pan from the heat to reduce spitting. Then flip the tofu with a spatula.
  • Cook side 2: Return to the heat. Cook another 5 to 6 minutes.
  • Season & cook a little more: Add toasted sesame oil and soy sauce. Cook another few minutes until the sauce is thickened.

Or, make crispy baked tofu!

If you prefer, you can make crispy baked tofu instead! Our method for baked tofu has loads of positive reviews and is easy to whip up. This is a great alternative if you don’t have a non-stick pan, or you want a method that’s less hands on.

To make crispy baked tofu, you’ll mix the tofu with cornstarch and seasonings, then bake it at 425°F for 30 to 35 minutes until crispy. Allow to cool for 5 minutes before serving.

Crispy tofu recipe

Ways to use crispy tofu

Crispy tofu makes a meal! This component works with just about anything: add a grain or veggie and it’s dinner. You can also use it as a vegan or vegetarian protein to add to salads, tacos, and more. Here are a few ways to use crispy tofu:

Storage and leftovers

This crispy tofu recipe saves very well! Though the tofu tastes best the day of making, it actually holds up well in the refrigerator for 3 to 4 days. It’s great for making ahead for lunches and dinners throughout the week.

More tofu recipes

Our tofu recipes are some of our favorites on this website! The baked tofu and pan fried tofu are standbys, and we’re glad to have this crispy tofu as part of our repertoire. Here are a few more favorite ways to make tofu:

This crispy tofu recipe is…

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

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Crispy Tofu

Crispy Tofu (in 20 Minutes!)

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4
Print Recipe

Description

This crispy tofu recipe is the best, with crunchy sides and a tender interior! It’s easy to make on the stovetop or baked. For the baked variation, go to Baked Tofu.

Ingredients

  • 14-ounces firm or extra firm tofu
  • Kosher salt
  • 3 tablespoons cornstarch (or arrowroot starch)
  • 2 tablespoons olive oil
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons smoked soy sauce or soy sauce (or tamari for gluten-free)

Instructions

  1. Cut the tofu into 1-inch cubes and pat it dry with a clean towel. Add the tofu cubes to a bowl and sprinkle with 2 pinches kosher salt. Sprinkle with the cornstarch, turning the cubes with a spatula, until evenly coated.
  2. Add the olive oil to a large, cold non-stick skillet* (this is important; it only works with non-stick surface!). Add the tofu cubes in a single layer.
  3. Turn on the heat to medium-high. Cook 5 to 6 minutes until lightly browned on the bottom.
  4. Briefly remove the pan from the heat to reduce spitting. Flip the tofu with a spatula. Return the heat to medium-high and cook additional 5 to 6 minutes until browned.
  5. Briefly remove from the heat again and drizzle with the sesame oil and soy sauce (watch for spitting). Return to low heat and cook, turning often, until darkened and sauce has thickened, about 2 minutes. Taste and if desired, add a few pinches salt. Serve immediately or refrigerate for up to 3 to 4 days. Perfect for adding to salads, bowl meals, and more. 

Notes

*If you don’t have a non-stick skillet, make this Baked Tofu recipe instead.

  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Vegan
  • Diet: Vegan

Keywords: Crispy tofu, crispy tofu recipe

A Couple Cooks - Recipes worth repeating.

Pesto Chicken

This pesto chicken recipe makes an impressive and easy dinner! Basil pesto makes a quick herby sauce to pair with…

A Couple Cooks – Recipes worth repeating.

This pesto chicken recipe makes an impressive and easy dinner! Basil pesto makes a quick herby sauce to pair with the juicy chicken.

Pesto Chicken

Got pesto? Here’s a great way to use it to make an impressive dinner recipe: Pesto Chicken! Combine basil pesto with a bit of cream and it makes a stunning fresh sauce for juicy chicken breasts! It’s a quick trick that makes an everyday dinner into something special, perfect for entertaining or just an easy weeknight meal. This one is very popular in our house: especially when we have guests!

Ingredients in this pesto chicken recipe

Pesto chicken in perfect for when you have access to fresh basil and can make a big batch of basil pesto! The flavor of homemade pesto far outshines the jarred variety you can find at the store. It also has a brighter green color! However, if you want to make pesto chicken with purchased pesto that works too (see our tips below).

  • Boneless skinless chicken breasts (about 1 pound, organic if possible), butterflied or cutlets
  • Garlic powder, onion powder, and kosher salt
  • Salted butter
  • Olive oil
  • Basil pesto
  • Heavy cream
Basil Pesto Recipe

For the pesto: homemade vs storebought

Pesto chicken tastes and looks best with homemade basil pesto. Of course, this isn’t always possible to have fresh basil on hand and time to make pesto homemade. If you’re using the jarred variety, keep this in mind: the flavor and quality of jarred pesto varies greatly between brands. 

  • Homemade pesto has the best flavor and bright green color. Make a batch of Basil Pesto if you can. Or try Arugula Pesto or Kale Pesto, which have a slightly spicier flavor.
  • Purchased pesto brands vary greatly in flavor (a spritz of lemon juice can help). Each different brand has a different salt and acid level, and some taste very bitter and acidic, which can overwhelm a dish. Adding a spritz of fresh lemon juice can help to improve the flavor.
  • Or, try refrigerated fresh pesto (in the produce section). This type of pesto tends to have better flavor than pesto in jars.
Pesto chicken recipe

How and why to butterfly chicken

Chicken breasts are often very thick, making them tricky to cook evenly because the thin part finishes before the thick part cooks through. The trick? Butterfly your chicken before cooking it! Slicing the chicken breast in half horizontally makes thinner pieces which cook more evenly. They’re also easier to eat and are better seasoned.

You can buy a chicken breast already butterflied, which may be marked on the package (or it may be labeled as “cutlets”). Or if you buy regular chicken breasts, you can butterfly it yourself. Here’s how to butterfly a chicken breast:

  • Place your hand over the top of the chicken breast.
  • Use a sharp knife to carefully slice the breast horizontally, leaving the edge intact so it can open up like a book (or butterfly!).
  • Unfold the chicken breast like a book, then for cutlets, cut along the fold to separate the two halves (each half is a cutlet).

Buy organic chicken if possible

How to find the best meat for this pesto chicken recipe? The best chicken to buy is organic. Per the USDA, organic chicken must be raised in living conditions that accommodate their natural behaviors (like the ability to graze on pasture), fed 100% organic feed and forage, and not given antibiotics or hormones.

Buying organic chicken makes sure that it is the highest quality meat that was raised sustainably, and it is also free of chemicals and additives so it’s the healthiest option for eating. It also tastes better!

Pesto chicken

Ways to serve it

How to make pesto chicken into a meal? Add an easy side dish or two to turn it into dinner! Here are a few ideas:

More recipes with pesto

When you’ve got pesto, there are so many ways to use it! Here are some of our favorite recipes with pesto:

This pesto chicken recipe is…

Gluten-free.

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Pesto Chicken

Pesto Chicken

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4
Print Recipe

Description

This pesto chicken recipe makes an impressive and easy dinner! Basil pesto makes a quick herby sauce to pair with the juicy chicken.

Ingredients

  • 2 boneless skinless chicken breasts (about 1 pound, organic if possible), butterflied or cutlets
  • 1 teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 tablespoon salted butter
  • 1 tablespoon olive oil
  • 2 tablespoons basil pesto
  • 2 tablespoons heavy cream

Instructions

  1. Pat the chicken dry with a paper towel, then slice it in half horizontally (if not already butterflied). Sprinkle the chicken on both sides with the salt, garlic powder, and onion powder.
  2. Add the butter and olive oil to a large skillet and heat over medium heat. Add the chicken and cook until browned on both sides, about 4 minutes per side. When the internal temperature is 165°F or the center is no longer pink, remove to a plate and rest for 3 minutes.
  3. Meanwhile, in a medium bowl, stir together the basil pesto and cream with a pinch of kosher salt. When the chicken has rested, gently toss the chicken breasts in the sauce and serve immediately with a drizzle of the sauce over the chicken. 
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Dinner
  • Diet: Gluten Free

Keywords: Pesto chicken, pesto chicken recipe

A Couple Cooks - Recipes worth repeating.

Pesto Grilled Cheese

Pesto grilled cheese makes one mouthwatering sandwich! Pair the herbaceous spread with melty mozzarella and Monterey jack cheese. It’s the…

A Couple Cooks – Recipes worth repeating.

Pesto grilled cheese makes one mouthwatering sandwich! Pair the herbaceous spread with melty mozzarella and Monterey jack cheese.

Pesto Grilled Cheese

It’s the time of year when our basil plant is big and bushy, and that means all things pesto. Here’s one of our favorite ways to use this herbaceous spread: in pesto grilled cheese! It gives the best garlicky, herby flavor to the gooey melty cheese, making it one irresistible sandwich. It’s quick to put together and almost impossible to put down.

Ingredients in pesto grilled cheese

Pesto grilled cheese is simple to whip up, but since there are only a few ingredients you’ll want them to be as high quality as possible. Homemade basil pesto has the best flavor and tastes so much fresher than store-bought: it’s a must if at all possible! Here’s what you’ll need for pesto grilled cheese:

  • Basil pesto
  • Fresh mozzarella cheese
  • Monterey jack cheese
  • Italian bread
  • Butter
Basil Pesto Recipe

For the pesto: homemade vs storebought

This pesto grilled cheese tastes best with homemade basil pesto made with fresh basil! Of course, we know that’s not always possible. But if you’re using purchased pesto, keep this in mind: the flavor and quality of jarred pesto varies greatly between brands. Many jarred brands taste intensely acidic or have an odd aftertaste. Here’s what to know:

  • Homemade pesto has the best flavor! Basil Pesto is best homemade. Or, try you can try Arugula Pesto or Kale Pesto, which will have a slightly spicier flavor.
  • Purchased pesto brands vary greatly in flavor: some are very acidic. Brands all have a different salt and acid level. Some brands we have stopped using altogether because of the bitter and acidic notes can overwhelm the dish.
  • Some brands of refrigerated fresh pesto are now on the market (in the produce section). This type of pesto tends to have better flavor than pesto in jars. Experiment to find one you love!

Best bread for pesto grilled cheese

What’s the best bread for a grilled cheese sandwich? We have some opinions! Here are a few pointers:

  • Use an artisan bread. Wonderbread or mushy wheat bread just don’t work well for grilled cheese. Use an artisan bread like a crusty loaf or sourdough if you can.
  • Make sure the bread is not too crusty. Artisan bread that’s too crusty can make for very tough crusts, which can be hard to bite. Here we used a store-bought sourdough bread which had just the right texture.
Pesto Grilled Cheese

Adders for pesto grilled cheese

There are lots of ways to step up this pesto grilled cheese sandwich (you probably have lots of ideas). Just keep in mind, if you’re adding a tomato make sure to slice it very thinly: adding a tomato can make it harder to melt the cheese! Here are a few ideas for adders to this pesto grilled cheese sandwich:

What else would you add to your pesto grilled cheese? Let us know in the comments below!

More recipes with pesto

There are so many delicious ways to use pesto in your cooking! Here are some more recipes with pesto we love:

This pesto grilled cheese recipe is…

Vegetarian.

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Pesto Grilled Cheese

Pesto Grilled Cheese

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 2 sandwiches
Print Recipe

Description

Pesto grilled cheese makes one mouthwatering sandwich! Pair the herbaceous spread with melty mozzarella and Monterey jack cheese.

Ingredients

  • 2 tablespoon butter, softened
  • 4 slices sourdough bread (or other artisan-style loaf)
  • 4 tablespoons basil pesto
  • 4 oz fresh mozzarella, cut into slices and patted dry
  • 2 slices (1.5 oz) Monterey jack cheese

Instructions

  1. Place a skillet over medium low heat and melt the butter. Add two bread slices to the pan and toast until one side is golden.
  2. Flip the bread slices and layer them with the pesto, fresh mozzarella cheese, and Monterey jack cheese. Top with the other slice of bread.
  3. Cook until the bread is golden brown and toasted, then flip and cook a few minutes more until the second bread slice is toasted and the cheese is warm. Return to low and cover until the cheese is melted. Serve immediately. 
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Vegetarian
  • Diet: Vegetarian

Keywords: Pesto grilled cheese

A Couple Cooks - Recipes worth repeating.

Easy Garlic Butter Noodles

This garlic butter noodles recipe is fast, easy, and bursting with flavor! This crowd pleasing pasta comes together in 20…

A Couple Cooks – Recipes worth repeating.

This garlic butter noodles recipe is fast, easy, and bursting with flavor! This crowd pleasing pasta comes together in 20 minutes.

Garlic Butter Noodles

Here’s one of those “back pocket” recipes to bookmark for when you’re short on time: Garlic Butter Noodles! This easy pasta uses mostly pantry ingredients and is quick and simple to whip up in just 20 minutes. Take a bite from this pile of warm, buttery pasta and it’s pure bliss! This one works for both kids and adults: it’s both sophisticated and elegant yet at the same time buttery and savory (as long as your kid loves garlic, which ours does in spades!).

6 ingredients in garlic butter noodles

OK, let’s say you have just minutes to whip up dinner and you’re low on grocery ingredients. Maybe it’s the end of the week, you’re just back from traveling, or you haven’t had time to think about dinner. Garlic butter noodles to the rescue! This recipe has just 6 ingredients (plus salt) and comes together in 20 minutes. Here’s what you’ll need:

  • Spaghetti noodles
  • Garlic
  • Salted butter
  • Parmesan cheese, grated
  • Lemon zest (optional)
  • Fresh or dried parsley
  • Kosher salt

If you don’t have any fresh ingredients, dried parsley flakes work in a pinch! Lemon zest adds a fresh punch to the flavor, but it’s not required if you don’t have a lemon on hand. Tip: Lemons stored in the refrigerator can last up to 1 month!

Garlic butter noodles

How to cook pasta to al dente

The best way to make garlic noodles that taste incredible? Cook the pasta to al dente! Al dente means “to the bite” in Italian. Most chefs agree that al dente is when pasta is tender with a small white speck inside when you bite into a piece. Here are a few tips for the perfect al dente pasta:

  • Boil the pasta a few minutes less than indicated on the package instructions. Often the package makes for overcooked pasta.
  • Start taste testing early. Start taste testing and stop cooking when the pasta is just tender but you can still see a small white speck inside.

Tips for garlic butter noodles

Garlic butter noodles are simple to put together, with only a few things to note about the method! Here are a few tips for this recipe:

  • Mince the garlic very finely. It brings a pungent and irresistible flavor to this pasta. Don’t know the best way? Here’s how to mince garlic quickly and efficiently!
  • Remove the garlic from the heat after sauteing. You’ll sauté the garlic with the butter, then set it aside until the noodles are done. Don’t leave it on the heat, or it will continue to cook and may become too browned!
  • Save out the pasta water! When you’re draining the pasta, don’t forget to save out a bit of the water. This starchy liquid helps to make the buttery pan sauce.
Garlic

Notes on serving size

This garlic butter noodles uses 8 ounces pasta for the recipe, which is enough for 4 modest servings. However if you eat this pasta as a main dish, you may find it makes more like 2 to 3 servings. As a side dish, it can work for 4 to even 6 servings.

If you’re making it as a main dish, feel free to double the recipe if desired. To make it easy, click the 2X recipe button below!

Leftovers and storage info

These garlic butter noodles taste the best the day they are made, fresh from the skillet! We don’t suggest making them ahead, but you can store leftovers and enjoy them for a few days.

Store leftovers for up to 3 days refrigerated. Reheat on the stovetop until they are warm, adding a few more pinches of salt (often pasta loses its saltiness during storage).

Garlic butter noodles

More easy recipes

This garlic butter noodles recipe is quick and simple, starring a short list of ingredients and a speedy cooking technique! Here are a few more fast recipes for when you need a quick fix:

This garlic butter noodles recipe is…

Vegetarian. For gluten-free, use gluten-free pasta. For vegan, use vegan butter.

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Garlic Butter Noodles

Easy Garlic Butter Noodles

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4
Print Recipe

Description

This garlic butter noodles recipe is fast, easy, and bursting with flavor! This crowd pleasing pasta comes together in 20 minutes.

Ingredients

  • 8 ounces spaghetti noodles
  • 4 garlic cloves, finely minced
  • 4 tablespoons salted butter
  • ¼ cup grated Parmesan cheese
  • Zest of 1 lemon (optional)
  • 1 tablespoon finely minced parsley (use dried in a pinch)
  • ¼ teaspoon kosher salt, plus more for pasta water and to taste

Instructions

  1. Start a large pot of generously salted water to a boil. Add the pasta and boil until al dente (check a few minutes before the package instructions indicate). Reserve about ½ cup pasta water, then drain the pasta and return it to the pot. Toss with a little olive oil if the sauce is not yet ready.
  2. In a large skillet, heat the butter over medium low heat. Add the garlic and cook 2 to 3 minutes until fragrant and garlic just starts to turn golden. Remove from the heat before garlic browns (watch carefully because it can brown quickly!). Reserve until the pasta is ready.
  3. In the skillet, toss the drained pasta, grated Parmesan cheese, lemon zest, parsley, ¼ teaspoon kosher salt, and just enough pasta water until saucy (start with 2 to 3 tablespoons). Taste again and add a few more pinches of salt if desired. Enjoy warm. Leftovers store up to 3 days refrigerated; re-warm in a skillet and add a few pinches of salt if desired.
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Garlic butter noodles, butter garlic noodles, garlic butter noodles recipe

A Couple Cooks - Recipes worth repeating.

Brown Sugar Salmon

This brown sugar salmon recipe features a flavor-popping glaze that takes this fish to the next level! An ideal fast…

A Couple Cooks – Recipes worth repeating.

This brown sugar salmon recipe features a flavor-popping glaze that takes this fish to the next level! An ideal fast and easy dinner idea.

Brown Sugar Salmon

We’re always game for more fast and easy dinner ideas, and this is one to bookmark to make on repeat. Brown sugar salmon is simple and comes together quickly with just a few pantry ingredients! It’s a fun trick to whip out for a weeknight meal or when you’re entertaining guests, and it comes together in a flash. We like broiling the salmon to make it even quicker than baking! Here are a few notes on how to put it together.

Ingredients in brown sugar salmon

This brown sugar salmon recipe features a simple glaze featuring brown sugar, Dijon mustard and seasonings. It’s based on a concept where you simply mix equal parts brown sugar and mustard and paint it onto salmon, but we adapted it a few tweaks and extra seasonings to really make the flavors shine. The ingredients you need for brown sugar glazed salmon are:

  • Salmon fillets, wild caught if possible
  • Brown sugar
  • Dijon mustard
  • Olive oil
  • Onion and garlic powder
  • Salt and pepper
Brown Sugar Salmon

Tips for buying salmon

The most important thing when it comes to making salmon is the quality of the piece of fish. The type of salmon you can buy varies greatly. The quality of salmon you can find at the store varies greatly. Lower quality salmon can taste very fishy and have a mushy texture. It can also have a lot of white stuff (called albumin) when it’s cooked: which isn’t harmful but just doesn’t look appetizing! Here’s what to know when shopping for salmon:

  • 1 to 1 1/2-inch thick fillets are handy for this recipe; you might find it labeled center cut at the store. Try to find something that looks like the fillets in this photo.
  • Buy fresh salmon. Salmon that’s fresh from the fish counter usually has the best flavor. Frozen can work, but try to find highest-quality frozen salmon: avoid those big economy-sized bags (we’ve found this type can be thinner and taste fishy).
  • Look for wild caught salmon. Fish that is wild caught in your country is usually a sustainable choice. (There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.)

How to cook brown sugar salmon

This brown sugar salmon recipe is quick and simple, partially because it uses a very fast cooking technique: broiling! Broiled salmon is efficient because it skips the oven preheating time, and the fish can cook in about 10 minutes. Here are a few tips for broiling brown sugar salmon:

  • Allow the salmon to come to room temperature before cooking. This can take 20 to 30 minutes, but it’s important. If the salmon is too cold when heat is applied, the outside can cook much faster than the inside. This makes it browned on the outside but still cold on the inside.
  • Remember the thickness determines the cook time. Very thin salmon can broil in just 5 minutes, but for this recipe we recommend a thicker piece. 1-inch salmon takes 8 to 11 minutes to broil.
  • Keep an eye on the broiler! Salmon can go from pink to brown very quickly in the broiler: so don’t stray too far away, especially at the end of the cook time!

How to know when salmon is done

The best way to know when salmon is done is to use a food thermometer! The internal temperature of the fish should measure 125 to 130°F in the thickest part of the salmon. The fish will continue to cook after you remove it from the heat. To ensure full safety, the FDA recommended temperature for seafood is 145°F, or well done.

Don’t have a food thermometer? You can use visual cues. Cook until the fish is just tender and pink at the center; it should also flake with a fork. It’s easy to overcook salmon, so the best way to measure is with a thermometer.

Brown sugar salmon

Alternate method: grilled brown sugar salmon

You can also make this brown sugar salmon recipe as grilled salmon! In the summer, it’s our favorite way to make it. Use the method in this Marinated Grilled Salmon to transform this recipe by doing the following:

  • Make the glaze as listed in the recipe below.
  • Place the salmon in a large dish or container skin side up, and pour in the brown sugar glaze. Marinade for at least 30 minutes at room temperature.
  • Place the salmon on a baking sheet. Brush it liberally with the marinade and discard any marinade. Sprinkle with the kosher salt (split between the fillets) and fresh ground pepper.
  • Grill the salmon over indirect heat skin side up for 3 to 5 minutes, until grill marks appear and it releases from the grates. Flip and cook another 2 to 5 minutes, depending on the thickness of the salmon, until flaky and just pink at the thickest portion and the internal temperature is 125 to 130°F. Allow to rest for a few minutes, then serve.

More salmon recipes

And that’s it! Let us know what you think of this brown sugar glazed salmon recipe in the comments below. Need more inspiration? Here are a few more salmon recipes you might enjoy:

This brown sugar glazed salmon recipe is…

Dairy-free and gluten-free.

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Brown Sugar Salmon

Brown Sugar Salmon

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Description

This brown sugar salmon recipe features a flavor-popping glaze that takes this fish to the next level! An ideal fast and easy dinner idea.

Ingredients

  • 1 1/2 pounds or 4 (6-ounce) salmon fillets, wild caught if possible
  • ¾ teaspoon kosher salt
  • Freshly ground black pepper
  • ¼ cup light brown sugar, tightly packed
  • 2 tablespoons Dijon mustard
  • ½ tablespoon olive oil
  • ½ tablespoon warm water
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder

Instructions

  1. For best results, allow the salmon to come to room temperature before preparing the recipe (about 20 minutes).
  2. Place a large sheet of aluminum foil on a baking sheet and brush it with olive oil. Pat each piece of salmon dry and place it on the foil skin side down. Sprinkle the salmon with the kosher salt evenly divided among the fillets.
  3. In a medium bowl, mix together the light brown sugar, Dijon mustard, olive oil, water, onion powder, and garlic powder. Use a pastry brush to the glaze on the top of the salmon. Add a few grinds of fresh ground black pepper.
  4. Broil (on a center rack if possible) for about 8 to 11 minutes for 1-inch thick salmon, until it’s just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center). Broil about 5 minutes for very thin salmon. Keep an eye on it because it can brown quickly. Serve immediately.

A Couple Cooks - Recipes worth repeating.

Easy Corn Fritters

This corn fritters recipe is quick and simple! Pan fry the batter into golden, savory patties and serve with a…

A Couple Cooks – Recipes worth repeating.

This corn fritters recipe is quick and simple! Pan fry the batter into golden, savory patties and serve with a creamy dipping sauce.

Corn Fritters

Anything fritter always captures our imagination, since they’re essentially fried dough balls (who could resist?). So with corn season underway, it’s only natural that we’d end up here. Try this irresistible and easy corn fritters recipe! They come out crisp-edged and golden, with a savory sweet batter of cornmeal and spices and big sweet pops from the corn kernels. Dip them into a creamy sauce and there’s nothing better! They’re great as an appetizer, though we also love them warm from the stovetop as a simple dinner with some summery salads.

Ingredients in corn fritters

A fritter is a food where vegetables, fruit, meat, or seafood are coated in batter and fried. Fritters are eaten all over the world, but corn fritters were most likely invented in the American South, where they are a popular food today.

There are lots of tasty dessert fritters (like apple or cherry), but we prefer frying up savory ones like these zucchini fritters. This corn fritters recipe is similar but even simpler, with a batter that uses both all-purpose flour and cornmeal to give it a nuanced corn flavor. Here are the ingredients in this corn fritters recipe:

  • Fresh corn (or canned)
  • Green onion
  • Eggs
  • Milk
  • All-purpose flour
  • Cornmeal
  • Sugar
  • Baking powder
  • Garlic powder
  • Kosher salt
  • Oil, for frying
Corn Fritters

Fresh corn vs canned

The best way to make corn fritters is using fresh, in-season corn on the cob. The sweet, juicy flavor is irreplaceable. Of course, it’s only available certain months of the year, so a close second is canned corn! It has added sugar and salt and a more mellow flavor (it’s partially cooked, so the texture is different as well).

We prefer canned corn instead of frozen corn for this recipe, and it’s also superior to out-of-season corn on the cob packed in plastic. You can use either if you’d like, but know the flavor is not nearly as good. If you do, make sure to boil them first so that the texture is softer.

Tips for frying corn fritters

This corn fritters recipe is pan fried instead of deep fried. Deep frying submerges a fritter in oil, and with this method you can make them into ball shapes. (You can certainly use this method for the recipe if you like!) Pan frying uses less oil and cooks each side of the fritter, so the pancake shape is needed to get everything cooked to golden brown. Here are a few tips for cooking corn fritters:

  • Add just enough oil to cover the bottom of the pan. The corn fritters are pretty thin, so you can get away with a moderate amount of oil.
  • The timing depends on the heat of the oil. All stoves and pans are different, so the timing varies. Cook until just golden on each side. It will likely take about 2 to 3 minutes, but you can judge by eye versus setting a timer.
  • Add more oil for the second batch, and keep in mind the pan will be hotter. The fritters will cook differently for the next batch since the pan is already very hot. Add a drizzle more oil as needed.
  • Remove the fritters to a baking rack. This helps them cool without getting soggy on the bottom.
  • Sprinkle with extra salt before serving. We like a sprinkle of flaky sea salt to really make the flavors pop!
Corn Fritters

Storage and make-ahead info

One thing to know about corn fritters: they’re best hot from the pan! You’ll want to eat them as close to cooking as possible. However if you’d like, you can store leftovers refrigerated for 1 to 2 days. They do become more soggy when stored, so reheat them in a pan with a drizzle of oil before serving.

Want to make them ahead? You can prep some of the batter ingredients in advance, but cook them the day of. Cut the corn from the cob and store it in a sealed container in the refrigerator, then mix up the dry ingredients and store them separately at room temperature. The day of making, whisk together the batter and fry the fritters.

Sauce ideas for corn fritters

How to serve corn fritters? They taste great as is, but you can dunk them into a creamy sauce for a next level experience. Here are a few top ideas for dipping:

Corn Fritters recipe

More corn recipes

Want more with fresh or canned corn? Try these corn recipes to feature this seasonal ingredient:

This corn fritters recipe is…

Vegetarian.

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Corn Fritters

Easy Corn Fritters

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 12
Print Recipe

Description

This corn fritters recipe is quick and simple! Pan fry the batter into golden, savory patties and serve with a creamy dipping sauce.

Ingredients

  • 3 cups fresh corn kernels* (about 4 ears; or 2 cans corn, drained)
  • 1 green onion, thinly sliced
  • 2 eggs
  • ¾ cup milk
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 ½ tablespoons sugar
  • 1 teaspoon baking powder
  • ½ teaspoon garlic powder
  • 1 ½ teaspoons kosher salt (1 ¼ teaspoons for canned corn)
  • Olive oil or neutral oil, for frying
  • Flaky sea salt, for garnish (or more kosher salt)
  • Parsley, for garnish
  • Sour cream or garlic aioli, for serving (or see Sauces section above)

Instructions

  1. Use a sharp knife to cut the corn from the cobs (or drain the canned corn). Thinly slice the green onion.
  2. In a medium bowl, whisk the eggs and milk. When then whisk in the flour, cornmeal, sugar, baking powder, garlic powder and kosher salt until a thick batter forms. Fold in the corn kernels using a spatula.
  3. Heat a large non-stick skillet over medium heat. Add enough oil to cover the bottom. Add the fritters by dropping from ¼ cup measure, then spreading them out to be thin with the back of the measuring cup. Fry the fritters in batches that fit the skillet, about 2 to 3 minutes per side until golden. Add more olive oil when necessary. Make sure the heat is not too high or the fritters will become browned on the outside but stay gooey in the middle.
  4. Remove and place on a a baking rack to cool slightly (so they don’t become soggy on the bottom). Immediately sprinkle with a bit of flaky sea salt (or more kosher salt) to allow the flavor to pop and if desired, garnish with parsley and serve with sour cream, aioli or another dipping sauce. Finish cooking the remaining batches of the fritters. Serve immediately. The fritters are best the day they are made, but you can store leftovers refrigerated for 1 to 2 days if desired and reheat them in a pan with a drizzle of oil before serving.

Notes

*Boil the corn if it’s not the freshest, in season sweet corn, or if you prefer to eat cooked corn versus fresh. It’s perfectly safe to eat fresh corn without cooking it! Or substitute canned corn (we don’t recommend frozen corn here).

  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Corn fritters, corn fritter recipe

A Couple Cooks - Recipes worth repeating.

Peanut Noodles

This peanut noodles recipe makes a fresh and simple meal! The bowl stars creamy peanut butter sauce, crunchy veggies, cilantro,…

A Couple Cooks – Recipes worth repeating.

This peanut noodles recipe makes a fresh and simple meal! The bowl stars creamy peanut butter sauce, crunchy veggies, cilantro, and lime.

Peanut noodles

Need dinnertime inspiration? Cozy up to a bowl of these creamy, zingy peanut noodles! This is one of our favorite fresh, easy dinner recipes and it comes together in less than 30 minutes. The peanut butter sauce is lusciously creamy, bursting with flavor from soy sauce, fresh lime juice and honey or maple syrup. Mix it together with luscious noodle strands and crunchy veggies and top with loads of fresh cilantro and crunchy peanuts. You’ll never want the bowl to end!

Ingredients in this peanut noodles recipe

There are many ways to make peanut noodles: here’s our favorite way to do it! It starts with a simple 5-ingredient peanut sauce and a handful of vegetables. For the noodles, you can use whatever type of long noodles you like! We used udon, but you can use soba or substitute rice noodles for a gluten-free option. It even works with spaghetti in a pinch! Here are the ingredients for this peanut noodles recipe:

  • Udon or rice noodles (or noodles of choice)
  • Creamy peanut butter
  • Soy sauce (or tamari or coconut aminos)
  • Sriracha hot sauce
  • Lime juice
  • Maple syrup or honey
  • Neutral oil
  • Carrots
  • Red pepper
  • Green onions
  • Snap peas
  • Cilantro, for garnish (optional)
  • Chopped peanuts, for garnish (optional)
Peanut Noodles

Rinse your noodles to remove starch

Here’s an important note about cooking this recipe: rinse the noodles after they’re done cooking! Rinsing pasta is not required for something like Italian spaghetti or penne. But for udon, soba and rice noodles, rinsing is helpful to remove the starch that builds up during cooking.

If you don’t rinse, the noodles can become very gummy and mushy, absorbing the sauce and becoming dry instead of saucy. Rinse your noodles after cooking, and you’ll notice a big difference.

Protein adders for peanut noodles

This peanut noodles recipe is very simple: stir together the peanut sauce, cook the noodles, cook the veggies, and stir it all together! On its own, it’s a tasty vegan dinner recipe. Because it doesn’t have a protein other than the peanut butter, you may want to add more protein to make it more filling. Here are a few ideas:

Peanut Noodles

Storage info

These peanut noodles are best the day they are made, because the creamy sauce smothers the pasta best when it is piping hot! When you refrigerate peanut sauce, it becomes very thick and solid (just like peanut butter does in the refrigerator).

You can store the noodles for up to 2 days refrigerated. Before serving, reheat them on the stovetop and add a splash of water or lime juice to make the sauce creamy again. You may also want to add a few pinches of salt or a little soy sauce to enhance the flavors.

Diet variations

This peanut noodles recipe is versatile and can flex to meet many dietary needs. Here’s how to adjust the recipe:

  • Dairy-free and plant-based: Make the recipe below
  • Vegan: Use maple syrup instead of honey
  • Gluten-free: Use rice noodles and tamari instead of soy sauce
Peanut Noodles recipe

More easy dinner recipes

This peanut noodles recipe is an easy dinner recipe that’s ready in under 30 minutes (that also happens to be a vegan dinner!). Here are a few more quick and easy plant-packed dinner recipes you might enjoy:

This peanut noodles recipe is…

Vegetarian, dairy-free, plant-based and vegan. For gluten-free, use tamari and rice noodles.

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Peanut noodles

Peanut Noodles

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4
Print Recipe

Description

This peanut noodles recipe makes a fresh and simple meal! The bowl stars creamy peanut butter sauce, crunchy veggies, cilantro, and lime.

Ingredients

  • 12 ounces dry udon, soba or rice noodles
  • 6 tablespoons creamy peanut butter
  • 1 ½ tablespoon soy sauce (or tamari or coconut aminos)
  • 1 ½ teaspoon Sriracha hot sauce
  • 3 tablespoons fresh lime juice, plus more for garnish if desired
  • 1 tablespoon pure maple syrup or honey
  • 6 tablespoons water
  • 2 tablespoons neutral oil
  • 2 carrots, thinly sliced
  • 1 red pepper, thinly sliced
  • 3 green onions, thinly sliced
  • 6 ounces snap peas
  • 1 teaspoon kosher salt, divided
  • 1 handful fresh cilantro, for garnish
  • Chopped peanuts, for garnish (optional)

Instructions

  1. Cook the noodles according to the package instructions. Drain and rinse under cold water (this removes extra starch so the noodles don’t become gummy).
  2. In a medium bowl, stir together the peanut butter, soy sauce, Sriracha, lime juice, honey, and water.
  3. In a large skillet, heat the oil over high heat. Add the vegetables and ½ teaspoon kosher salt and sauté for 1 to 2 minutes, until just tender and lightly charred.
  4. Remove the heat. Add the cooked noodles, sauce, and the remaining ½ teaspoon kosher salt to the pan and stir to combine. Add 2 tablespoons or so of water and apply heat it until it becomes smooth and saucy.
  5. Serve topped with torn fresh cilantro leaves, chopped peanuts and lime wedges, if desired. The dish tastes best the day it is made, but leftovers store up to 2 days and are best reheated (the sauce turns thick when cold, so reheat on the stovetop with a splash of water or lime juice and a pinch or two of salt).
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Keywords: Peanut noodles, peanut butter noodles, peanut noodles recipe, peanut sauce noodles

A Couple Cooks - Recipes worth repeating.

Zucchini Fritters

This zucchini fritters recipe comes out crispy and golden: a great way to use this green vegetable! Dip or slather…

A Couple Cooks – Recipes worth repeating.

This zucchini fritters recipe comes out crispy and golden: a great way to use this green vegetable! Dip or slather with sauce and enjoy.

Zucchini fritters

Got zucchini? Here’s a great recipe for using up this tasty summer vegetable: Zucchini Fritters! These savory pancakes are seasoned with herbs and Parmesan cheese, then fried up in a skillet until golden brown. Eat them salty and warm, dunked in a creamy dipping sauce like tzatziki or remoulade. They make the best fun appetizer or a tasty simple dinner, paired with a few summer salads. They disappeared in a flash over here!

Ingredients in zucchini fritters

A fritter is a food where vegetables, fruit, meat, or seafood are dipped into batter and fried. Fritters are eaten in cuisines around the world, and they can be sweet or savory. Zucchini fritters are commonly eaten in the summer when zucchini is abundant. You can deep fry them, but we’ve found it’s easiest to pan fry them in a bit of olive oil. They come out salty and golden brown! Here’s what you’ll need:

  • Zucchini
  • Egg
  • Garlic
  • Flour
  • Parmesan cheese
  • Dried dill, onion powder, salt, and pepper
  • Baking powder
  • Olive oil, for frying
Zucchini fritters

The trick to zucchini fritters

Here’s the thing about zucchini: it’s full of water (in fact, zucchini is 94% water). Add too much water to a fritter, and it comes out gloppy and soggy! So you’ll need to use a trick for zucchini fritters:

  • Shred the zucchini, add salt, and wait 10 minutes. The salt helps to pull moisture from the zucchini. It also helps to season the shreds, making for better flavor.
  • Then, squeeze all moisture from the zucchini. First ring it out using your hands, then finish it up by squeezing with a paper towel or clean dish towel.

Tips for frying

If you’ve never fried fritters before, it does take a little practice! Just like making pancakes, the first fritter might not turn out perfectly: and that’s expected. Here are a few tips for this recipe to get your zucchini fritters crisped and golden brown:

  • Add just enough oil to cover the bottom of the pan. The zucchini fritters are pretty thin, so you can get away with a moderate amount of oil.
  • The timing depends on the heat of the oil. All stoves and pans are different, so the timing varies. Cook until just golden on each side. It will likely take about 2 to 3 minutes, but you can judge by eye versus setting a timer.
  • Replenish the oil for the second batch, and keep in mind the pan will be hotter. The fritters will cook differently for the next batch since the pan is already very hot. Add a drizzle more oil as needed.

Remove the fritters to a paper-towel lined plate and taste. If you’d like, you can sprinkle with a little extra salt before serving.

Shredded zucchini

Sauces for zucchini fritters

Zucchini fritters are great as is, but they’re even tastier when dipped or slathered in a creamy dipping sauce. There are lots of options here! Our favorite is tzatziki, that creamy Greek yogurt cucumber sauce. But there are many more ideas! Here are a few:

Zucchini fritters recipe

More zucchini recipes

And that’s it! Let us know what you think of these zucchini fritters in the comments below. Here are a few more zucchini recipes for using this tasty summer vegetable:

This zucchini fritters recipe is…

Vegetarian. For dairy-free, use vegan Parmesan cheese and a vegan sauce.

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Zucchini fritters

Zucchini Fritters

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

Description

This zucchini fritters recipe comes out crispy and golden: a great way to use this green vegetable! Dip or slather with sauce and enjoy.

Ingredients

  • 4 cups large grated zucchini (1 1/2 pounds)
  • 1 egg
  • 1 small garlic clove, grated (about ½ tsp)
  • ¾ cup all-purpose flour
  • ¼ cup grated Parmesan cheese
  • ¼ teaspoon dried dill
  • ¼ teaspoon onion powder
  • ½ teaspoon baking powder
  • 1 teaspoon kosher salt plus 1 large pinch, divided
  • Fresh ground black pepper
  • Olive oil, for frying
  • 1 recipe Tzatziki, for serving

Instructions

  1. Grate the zucchini using the large holes on a grater. Place it in a bowl and sprinkle with ½ teaspoon kosher salt. Allow it to stand at room temperature for 10 minutes while you prep the other ingredients. Then squeeze out all the moisture with your hands in batches, and use a paper towel or clean dish towel to squeeze out all extra moisture.
  2. In a small bowl, whisk the egg, then add the grated garlic. In a large bowl, whisk the all-purpose flour, grate Parmesan cheese, dried dill, onion powder, baking powder, and remaining ½ teaspoon plus 1 large pinch kosher salt. Add the zucchini and egg mixture and gently mix with a spatula until a sticky dough comes together.
  3. Heat a large non-stick skillet over medium heat. Add enough olive oil to coat the bottom of the skillet by about 1/8-inch (about 2 tablespoons to start). Add the patties by dropping them from ¼ cup measure, then spreading them slightly thinner with the back of the measuring cup. Fry the patties in batches that fit the skillet, about 2 to 3 minutes per side until golden. Add a drizzle more olive oil when necessary. Make sure the heat is not too high or the fritters will become browned on the outside but stay gooey in the middle.
  4. Remove each fritter and place it on a plate lined with a paper towel to drain excess oil. Eat immediately; the fritters taste best the day they are made. Leftovers store refrigerated up to 2 days; reheat in a skillet.
  • Category: Appetizer or Main Dish
  • Method: Stovetop
  • Cuisine: Vegetables
  • Diet: Vegetarian

Keywords: Zucchini fritters, zucchini fritters recipe

A Couple Cooks - Recipes worth repeating.