Chicken Tacos

This easy chicken tacos recipe is packed with flavor and ready in 30 minutes! It’s a fun dinner idea starring…

This easy chicken tacos recipe is packed with flavor and ready in 30 minutes! It’s a fun dinner idea starring juicy chicken and fresh toppings: a simple recipe everyone will love.

Chicken tacos

Need an easy flavor-packed dinner that’s ready in 30 minutes? We’ve found it’s deceptively tricky to find dinnertime hits, but this one seems to please everyone every time we serve it! The juicy chicken strips are seasoned to perfection, nestled into a tortilla with guacamole, cheese crumbles and topped with a zingy lime crema.

Why we love this recipe: We could (and do!) eat this over and over. The chicken works on the stovetop or grilled, and it comes together simply. We just made it for a dinner party with ranch water and black bean and corn salad, and everyone raved. You can also make it as a taco bowl for gluten-free eaters. It’s totally versatile!

“Made the chicken tacos for dinner tonight. These are so so good! Great flavor and they come together so quickly. I appreciate how simple yet tasty the lime crema is. The kids had the chicken inside quesadillas and loved them. These are definitely going into the monthly rotation!” -Tanvee

Key ingredients for chicken tacos

Tacos are where it’s at for weeknight dinners over here (especially with kids!), and we love how this version can be either pan fried or grilled so you can make it in any season. Here are the key ingredients you’ll need:

  • Boneless skinless chicken breasts: Try to find organic chicken if at all possible, for the best flavor and most sustainable option. You can buy either chicken breasts and butterfly your own, or cutlets.
  • Seasonings: Our homemade seasoning blend includes smoked paprika, oregano, garlic powder, onion powder, cumin, black pepper, celery seed and cayenne. You can substitute sweet paprika for the smoked, but it’s well worth the purchase for the smoky flavor it infuses (you might also find it labeled pimentón).
  • Lime crema: Mix up your own lime crema using sour cream, lime juice and zest, garlic and salt.
  • Taco toppings: We like using guacamole for a base for the chicken strips, then topping with fresh cilantro, queso fresco or feta cheese, and minced red onion. If you have time to make them, pickled red onions take the flavor over the top.
  • Tortillas: We like flour tortillas, but corn works too. You can also use any type of grain free tortilla.

Pro tip

We like using mini tortillas (4.5 inch) if we can find them! They are often easier to eat and bonus: you can eat more tacos.

How to make chicken tacos: step by step

These chicken tacos come together simply: you’ll season the chicken, pan sear it on the stovetop, then slice it into strips for the tacos. Here’s the basic outline of steps:

Step 1: Butterfly and season the chicken.

Step 1: Butterfly the chicken (if not in cutlets) by slicing in half horizontally, then opening it up and cutting along the fold to separate the two halves. Pat it dry and season with salt. In a small bowl, mix the seasonings, then sprinkle on both sides of the chicken.

Step 2: Pan sear the chicken breast

Step 2: Add olive oil to a large skillet and heat over medium heat. Add the chicken and cook until browned on both sides, 4 to 5 minutes per side. When the internal temperature is 165°F, remove to a plate and rest for 3 minutes. Then slice into strips.

Step 3: Make the lime crema and toppings.

Step 3: Make the lime crema by stirring together the sour cream, lime juice and zest, garlic and salt in a small bowl.

Step 4: Warm the tortillas. To make the tacos, spread guacamole onto a warm tortilla, then top with chicken strips, red onion, cilantro, cheese, and lime crema.

Chicken tacos recipe

Alternate method: grilled chicken tacos

This chicken tacos recipe works grilled, too! We’ve made it both ways and it comes out fantastic.

For grilled chicken tacos, preheat a grill to high heat (450 to 550°F). Grill the chicken until grill marks appear and it releases from the grates, 2 to 4 minutes. Flip and cook another 2 to 4 minutes until the internal temperature is 165°F. Remove to a platter and cover with foil. Allow to rest for 5 minutes for maximum juiciness, then slice.

Chicken tacos toppings

The best part of any tacos recipe is the toppings, of course! For these chicken tacos, we like to make sure there is a good mix of soft and creamy textures to offset the texture of the chicken. We like the chicken strips on a bed of guacamole, but you can mix and match toppings here. Here are a few more chicken tacos toppings we love:

Sides to serve alongside

Chicken tacos are a fun easy dinner idea to serve any time of year! We like them especially in the summer as a patio party meal, but they work in any season. (Of course, they’re always great with a margarita, too!) Here are a few sides we like to serve alongside:

Storing leftovers

Leftovers of this meal keep on giving! Leftover cooked chicken lasts up to 3 days refrigerated. Leftover lime crema stores up to 2 weeks refrigerated.

A few more chicken recipes

We hope you love these chicken tacos as much as our family! Our kids especially gobble this one up. Let us know in the comments what you think. Here are a few more chicken dinners you might enjoy:

Dietary notes

This chicken tacos recipe is gluten-free with corn tortillas (or serve it in a bowl for a chicken taco bowl), and dairy-free with cilantro sauce, omitting the cheese.

Frequently asked questions

What are some other ways to season the chicken?

Here are some ideas:
Taco seasoning: A quick and easy option with a blend of chili powder, cumin, paprika, and other spices.
Fajita seasoning: Similar to taco seasoning, but often with a smokier flavor profile.
Adobo sauce: For a Latin twist, marinate the chicken in adobo sauce for bold and flavorful tacos.
DIY spice rub: Get creative with your own blend of spices like chili powder, cumin, paprika, garlic powder, onion powder, smoked paprika, or cayenne pepper.

What toppings go well with sliced chicken breast tacos?

All the classic taco toppings work great! Here are some ideas:
Shredded cheese: Cheddar, Monterey Jack, or a Mexican cheese blend.
Salsa: Choose your favorite, from mild to spicy.
Lettuce and pico de gallo: Add freshness and crunch.
Sour cream and guacamole: Creamy toppings for extra richness.
Cilantro and lime wedges: A squeeze of fresh lime and a sprinkle of cilantro brighten up the flavors.

Can I make chicken tacos low-carb?

Absolutely! You can use lettuce wraps instead of tortillas, or try cauliflower rice tortillas for a lower-carb option.

What are some good side dishes for chicken tacos?

Here are some ideas:
Cilantro lime rice: A refreshing and classic pairing.
Mexican corn: Sweet corn with a kick of spice.
Refried beans: A hearty and filling side dish.
Guacamole and chips: A crowd-pleasing appetizer or side.
Chopped salad: A light and healthy option.

Do you have any tips for leftover chicken taco meat?

You can use leftover chicken taco meat in many ways! Here are a few ideas:

Taco salad: Toss the chicken with lettuce, tomatoes, beans, cheese, and your favorite dressing.
Burrito bowls: Serve the chicken over rice or quinoa with your favorite toppings.
Quesadillas: Fill tortillas with cheese and leftover chicken, then cook on a griddle until golden brown.
Nachos: Top nachos with leftover chicken, cheese, beans, and your favorite toppings.

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Chicken tacos

Chicken Tacos


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  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 8 tacos (4 servings)

Description

These easy chicken tacos are packed with flavor and ready in 30 minutes! It’s a fun dinner idea starring juicy chicken and fresh toppings: a simple recipe everyone will love.


Ingredients

For the chicken

  • 2 boneless skinless chicken breasts or 4 cutlets (1 to 1 ½ pounds, organic if possible)*
  • 1 to 1 1/4 teaspoons kosher salt
  • ½ teaspoon smoked paprika or sweet paprika
  • ½ teaspoon oregano
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon cumin
  • ¼ teaspoon black pepper
  • ⅛ teaspoon celery seed
  • ⅛ teaspoon cayenne
  • 2 tablespoons olive oil

For the lime crema (or cilantro sauce or chipotle sauce for dairy-free)

  • 1 cup sour cream or Mexican crema (or ¾ cup Greek yogurt plus ¼ cup mayonnaise)
  • 2 tablespoons lime juice, plus the zest of ½ lime
  • 1 small garlic clove, minced
  • ¼ teaspoon kosher salt

For the tacos

  • Guacamole
  • Red onion, minced (or pickled red onions)
  • Cilantro, finely chopped 
  • Shredded lettuce or slaw (optional)
  • Cotija, queso fresco, or feta cheese, crumbled (optional)
  • 8 small flour or corn tortillas

Instructions

  1. Pat the chicken dry with a paper towel. Season the chicken with the salt (if you’re using 1 ½ pounds, use 1 ¼ teaspoons salt). In a small bowl, mix the seasonings together. Sprinkle both sides of the chicken with the seasoning mix. (If desired, you can do this up to 12 hours in advance and allow the chicken to sit marinate before cooking.)
  2. Stovetop instructions:** Add the olive oil to a large skillet and heat over medium heat. Add the chicken and cook until browned (and seasoning is starting to blacken), on both sides, about 4 to 5 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. Then slice the chicken into strips.
  3. Make the lime crema by stirring all ingredients together in a small bowl. Refrigerate for up to 2 weeks.
  4. If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. Or warm them in a skillet or in the oven (see How to Warm Tortillas).
  5. To make the tacos, spread guacamole onto a warm tortilla, then top with chicken strips, red onion, cilantro, cheese, and lime crema. Leftover chicken stores up to 3 days refrigerated.

Notes

*If you buy the chicken as breasts that are not already butterflied or cutlets, butterfly the chicken: Place your hand over the top of each 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 breast like a book, then cut along the fold to separate the two halves.

**For grilled chicken tacos, preheat a grill to high heat (450 to 550°F). Grill the chicken breasts until grill marks appear and it releases from the grates, 2 to 4 minutes. Flip and cook until no longer pink in the center and the internal temperature is 165°F, 2 to 4 minutes. Remove to a platter and cover with foil. Allow to rest for 5 minutes for maximum juiciness, then slice.

  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Chicken
  • Diet: Gluten Free

Homemade Margherita Pizza

This margherita pizza recipe tastes like an artisan pie from Italy! It’s the perfect meld of zingy tomato sauce, gooey…

This margherita pizza recipe tastes like an artisan pie from Italy! It’s the perfect meld of zingy tomato sauce, gooey cheese and chewy crust.

Margherita pizza

The ultimate pizza pie, in our opinion? The pure and simple pizza Margherita. This iconic Italian pie is truly something special: stretchy mozzarella cheese, garlicky pizza sauce, and peppery basil all piled on a chewy, charred crust.

Alex and I have spent over a decade researching authentic Italian pizza methods, interviewing experts, and even traveling to Naples Italy to taste it for ourselves! Here are the secrets to making the very best margherita pizza.

“I’ve used this recipe with the sauce and dough about 5 times now and every time in perfect! It tastes amazing and all my friends want it now. Super simple and not too time consuming. Love it!” -Christine

How to make margherita pizza: step by step

Here is an overview of how to make margherita pizza. For all the details, jump to the full recipe!

Step 1: Make the pizza dough

Step 1: Make the pizza dough. You’ll need 15 minutes to make it, then allow it to rise for 45 minutes. You can also make it ahead and refrigerate or freeze until ready to bake.

Step 2: Stretch the pizza

Step 2: Stretch the pizza dough and place it into a pizza peel. Go to How to Stretch Pizza Dough for our tips. Top the pizza with pizza sauce and fresh mozzarella cheese, cut into small pieces.

Step 3 Bake the Margherita pizza on a pizza stone.

Step 3: Bake the pizza on a pizza stone in a 500°F oven for 6 to 7 minutes, or in a pizza oven for 1 to 2 minutes. Remove from the oven and add fresh basil. Go to the full recipe for the tutorial.

Why is it called margherita pizza?

Pizza margherita showcases the colors of the Italian flag: red from the tomato sauce, white from the mozzarella, and green from the basil. The story goes that it was named after Queen Margherita of Savoy, an Italian queen in the 1800’s.

How to pronounce margherita? With an proper Italian accent, it sounds like mar-geh-REE-ta. It sounds like the classic Mexican cocktail, the margarita, which incidentally is a common misspelling of this word!

Tools you’ll need for homemade margherita pizza

It’s easy to make margherita pizza with a few tools and tips! To get that authentic Italian crispy-on-the-outside crust, you need to bake it at a very high temperature on a blazing hot pizza stone. Here are the tools you’ll need:

  • Pizza stone: This is what makes the crust crispy on the outside and soft on the inside. Here’s the pizza stone we recommend.
  • Pizza peel: A pizza peel is a paddle used to slide a pie onto the hot stone in the oven. We recommend this standard pizza peel. A conveyor pizza peel is worth the investment: it’s handy for easily sliding the pizza onto the stone.

🔥Try a pizza oven if you really want to step up your game! True artisan pizza is cooked at temperatures much hotter than your standard oven can achieve. The oven we recommend is relatively inexpensive and heats quickly to 1000°F.

Tips for the pizza dough

Alex and I worked on the pizza dough in this margherita pizza recipe for years, and it’s gotten lots of rave reviews from readers! The recipe incorporates what we’ve learned from some of the premiere pizza chefs in America, who themselves have studied the pizza in Naples. Here are a few tips:

  • The best flour for margherita pizza dough is Tipo 00 flour. This type of Italian flour is used by pizzerias and makes a supple, fluffy dough. We buy our Tipo 00 flour online. All-purpose or bread flour also work, but Tipo 00 makes the best pizza dough, hands down.
  • Use a great pizza dough recipe. Our master pizza dough recipe is the best method for fluffy, artisan-style pizza dough. You can make it using a stand mixer or knead it by hand. Or try thin crust pizza dough, which similar but rolled out using a rolling pin.
  • If desired, try alternative pizza dough recipes that are easier and don’t require a pizza stone or stretching. These sheet pan pizza or focaccia pizza recipes make two pizzas at once in a sheet pan. You can also make cast iron pizza or pan pizza in a skillet.

Pro tip: Make the pizza dough in advance and refrigerate it for up to 3 days: it increases in flavor over time! Or, you can freeze pizza dough for up to 3 months.

Margherita pizza recipe with basil and mozzarella cheese.

Margherita pizza ingredients

In Italy, the traditional margherita pizza topping ingredients are fresh mozzarella cheese, basil leaves, and a sauce made from crushed tomatoes, garlic, salt and herbs. Often the cheese is mozzarella di bufala, a fresh cheese made from the milk of water buffalos that has a creamy texture.

The margherita pizza ingredients you need for topping this recipe are:

  • Tomatoes: Our simple pizza sauce recipe stars canned fire roasted tomatoes, olive oil, garlic, salt and herbs. Fire roasted tomatoes have a sweet, developed flavor and are available at most US grocery stores. Substitutes include San Marzano tomatoes or other best quality canned tomatoes.
  • Cheese: Use fresh mozzarella cheese here, the kind sold in balls, and cut it into small pieces for overall coverage. We like to top with a light sprinkle of grated Parmesan cheese for flavor complexity (but it’s not required).
  • Basil: Fresh basil is key to the flavor of a great margherita pizza. Make sure to add to the pizza after baking so that is stays beautifully green (basil turns black in minutes in the oven).

Video with step by step instructions

Perfecting margherita pizza can be tricky: turns out, it’s easiest to learn by watching. This step-by-step video shows exactly how to make the pizza, from kneading to shaping to baking. We highly recommend watching this before you start!

Margherita pizza recipes

More homemade pizza recipes

Love a great homemade pizza? Here are a few more of our favorite pizza recipes:

Dietary notes

This margherita pizza recipe is vegetarian. For gluten-free, use our Gluten-Free Pizza Dough.

Frequently asked questions

What are the essential ingredients for a Margherita pizza?

A true Margherita pizza features a base of fresh mozzarella cheese, fresh basil leaves, and a sprinkle of salt. They’re placed on a bed of classic tomato sauce atop a hand-stretched pizza dough.

Fresh mozzarella offers a creamy and slightly sweet taste that complements the other ingredients perfectly. If desired, you can top with a thin layer of grated Parmesan cheese.

Can I use other types of tomatoes?

San Marzano tomatoes are prized for their sweetness and acidity, making them ideal for Margherita pizza. We like using canned fire roasted tomatoes for a similar flavor profile.

What kind of pizza dough is best?

A classic Neapolitan pizza dough made with Tipo 00 flour and cooked in a very hot oven is ideal. However, homemade or store-bought pizza dough can work too!

What temperature should I bake my margherita pizza at?

Aim for a high temperature (around 450°F to 500°F) to achieve a crispy crust. Baking on a preheated pizza stone can further enhance the crust’s texture.

When is the best time to add the basil?

Fresh basil is best added after baking. The heat wilts the leaves slightly, releasing their fragrant aroma without burning them.

Can I make this pizza ahead of time?

The dough can be prepared in advance, but assemble and bake the pizza right before serving for optimal freshness and a crispy crust. Leftovers can be reheated in the oven or in a dry skillet on the stovetop (add a drop or two of water and heat covered for a nice way to reheat).

How can I transfer the pizza to the hot oven without a pizza peel?

You can use a parchment paper “peel.” Slide the pizza onto a large piece of parchment paper dusted with flour. Then, carefully slide the parchment paper with the pizza onto the preheated pizza stone or baking sheet in the oven.

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Margherita pizza recipes

Homemade Margherita Pizza


  • Author: Sonja Overhiser
  • Prep Time: 1 hour
  • Cook Time: 7 minutes
  • Total Time: 1 hour 7 minutes
  • Yield: 4 servings (2 slices each)

Description

This margherita pizza recipe tastes like an artisan pie from Italy! It’s the perfect meld of zingy tomato sauce, gooey cheese and chewy crust.


Ingredients

For the pizza dough

For the pizza sauce

  • 1 small garlic clove (1/2 medium)
  • 15 ounces crushed fire roasted tomatoes or San Marzano tomatoes
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon dried oregano
  • ½ teaspoon kosher salt (scant)

For the toppings

  • 1/4 to 1/3 cup pizza sauce
  • ¾ cup shredded mozzarella cheese or 2 to 3 ounces fresh mozzarella cheese
  • Parmesan cheese, for topping (optional)
  • Fresh basil leaves, for garnish

Instructions

  1. Make the pizza dough: Follow the Best Pizza Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
  2. Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).
  3. Make the pizza sauce: Cut the garlic into a few rough pieces. Place the garlic, tomatoes, olive oil, oregano and kosher salt in a blender. Blend until fully combined. (You’ll use about ⅓ cup for the pizza; reserve the remaining sauce and refrigerate for up to 1 week.)
  4. Prepare the cheese: If using fresh mozzarella cheese, slice it into ¼ inch thick pieces (see the photos of the pre-baked pizza above). If it’s incredibly watery fresh mozzarella (all brands vary), you may want to let it sit on a paper towel to remove moisture for about 15 minutes then dab the mozzarella with the paper towel to remove any additional moisture.
  5. Bake the pizza: When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel. 
  6. Spread a thin layer of the pizza sauce over the dough, using about ¼ to ⅓ cup. Add the mozzarella cheese. Top with a thin layer of fresh grated Parmesan cheese (if using) and a few pinches of kosher salt.
  7. Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven).
  8. Allow the pizza to cool for a minute or two before adding the basil on top (whole leaves, lightly torn, or thinly sliced). Slice into pieces and serve immediately.

Notes

*Make the pizza dough 1 hour in advance (for day of preparation), or you can make it in advance and refrigerate up to 3 days. Refrigerating the dough actually adds to the flavor. Allow refrigerated dough to come to room temperature before using by letting it stand for about 30 to 45 minutes. You can also freeze the dough: go to How to Freeze Pizza Dough.

**Make the pizza sauce up to 1 week in advance and refrigerate.

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Italian

Keywords: margherita pizza recipe, margarita pizza, homemade margarita pizza

Simple Sauteed Broccoli

Make your broccoli taste amazing in just 10 minutes! This easy sauteed broccoli highlights its fresh flavor and comes out…

Make your broccoli taste amazing in just 10 minutes! This easy sauteed broccoli highlights its fresh flavor and comes out perfectly crisp tender.

Sauteed broccoli in pan.

In need of a healthy and easy side dish? Here’s a “recipe” that’s more of an idea than anything: sauteed broccoli! It might sound basic, but you’ll be surprised at the amount of flavor it’s possible to get from perfectly cooking this vegetable!

Why we love this recipe: Broccoli is often overcooked, leaving it soggy and without flavor. Here Alex and I will show you our go-to simple sauteed broccoli recipe: how to cook it so it’s lightly browned but perfectly crisp tender and flavorful!

🥦 Other favorite ways to cook broccoli? Try our steamed broccoli, roasted broccoli, and roasted broccoli and carrots recipes, or head to How to Cook Broccoli for more!

Sauteed Broccoli in pan with spoon.

How to make sauteed broccoli…the right way!

Broccoli is basic, right? But so many home cooks cook it way beyond the point of no return. Overcooked broccoli is the worst: it’s limp and lifeless. Instead, you’ll want to cook it just to the point where it’s tender, but still bright green and crisp. Even better: it takes less time! There’s no reason to spend the time extra overcooking it (ha!). Here are our tips on how to make the best sauteed broccoli:

Step 1: Chop the broccoli into florets.

Step 1: Chop into medium-sized florets. Try to leave a good amount of the stem to make a lovely shape, so the broccoli doesn’t look stubby! Chop them into medium-sized pieces: not so small they disintegrate, but not so large they’re too tough to cut.

Step 2: Saute the broccoli in a large skillet.

Step 2: Heat olive oil in a large skillet over medium heat. Add the broccoli and sauté for 5 minutes. Watch the pan and stir so the broccoli doesn’t get too browned. Stir in the seasonings (salt, spices, etc).

Step 3: Cover the broccoli and steam.

Step 3: Cover and cook 2 minutes more. Covering the broccoli at the end locks in the moisture and steams it, helping it to get fully cooked through and tender instead of more browned.

And that’s it! Perfectly seasoned sauteed broccoli in just 10 minutes.

Ways to season sauteed broccoli

The key to great tasting sauteed broccoli is the seasonings! First and foremost, make sure to salt it perfectly to taste. Then to accessorize, we used sliced green onion, Italian seasoning, and garlic powder (see the recipe below). If you have a lemon, topping with lemon zest gives it the perfect zing! Here are a few more ideas for flavoring:

  • Grated Parmesan or Pecorino Romano cheese
  • Feta cheese or goat cheese crumbles
  • Rice vinegar, soy sauce (in place of the last ¼ teaspoon salt), and sesame seeds
  • A drizzle of balsamic reduction
  • Slivered toasted almonds
  • Minced garlic
  • Grated ginger
  • Panko and dried herbs

A bit on broccoli nutrition

Broccoli is a super nutritious cruciferous vegetable! It’s high in fiber (with 2.4 grams per 1 cup), which is helpful for keeping you full and helping with digestion. It also has relatively high protein for a vegetable (2.5 grams per 1 cup), and is high in Vitamin C, K and iron. Read more broccoli nutrition facts here.

Main dishes to pair with it!

Of course, there’s no end to dishes to pair with this sauteed broccoli! It’s so versatile that it literally goes with anything (like a perfect pair of jeans!). Here are a few ideas for mains that would pair nicely:

Dietary notes

This sauteed broccoli recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Frequently asked questions

What’s the best type of broccoli for sauteing?

Fresh broccoli florets are ideal. Look for firm, deep green florets with tight buds. Avoid broccoli with yellowing florets or a mushy texture.

Can I use frozen broccoli?

We don’t recommend it. Frozen broccoli florets have a softer texture and may release more water during cooking.

Steamed or sautéed? What’s the difference?

Steaming broccoli preserves its vibrant green color and slightly more nutrients. Sautéing allows for browning and caramelization, developing a deeper and more complex flavor.

Do I need to blanch broccoli before sauteing?

Blanching (briefly boiling) broccoli florets for a minute or two before sauteing can help soften them slightly and ensure even cooking. However, it’s not essential, especially if you prefer your broccoli with a bit of a bite.

What can I add to my sauteed broccoli for extra flavor?

The possibilities are endless! Popular additions include garlic, shallots, ginger, red pepper flakes, soy sauce, lemon juice, toasted nuts, or even a sprinkle of parmesan cheese.

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Sauteed broccoli

Simple Sauteed Broccoli


  • Author: Sonja Overhiser
  • Prep Time: 3 minutes
  • Cook Time: 7 minutes
  • Total Time: 10 minutes
  • Yield: 4

Description

Make your broccoli taste amazing in just 10 minutes! This easy sauteed broccoli highlights its fresh flavor and comes out perfectly crisp tender.


Ingredients

  • 1 1/2 pounds (2 large heads) broccoli 
  • 2 green onions
  • 2 tablespoons olive oil
  • 2 teaspoons Italian seasoning
  • ⅛ teaspoon garlic powder
  • ½ teaspoon kosher salt, plus more to taste
  • Optional: 1 teaspoon lemon zest
  • Dress it up: Add a sprinkle of shredded Parmesan cheese or feta cheese!

Instructions

  1. Chop the broccoli into medium sized florets (leave a good amount of the stem for a nice shape; see the photo). Thinly slice the green onions.
  2. In a large skillet over medium heat, heat the olive oil. Add the broccoli florets and sauté for 5 minutes, stirring occasionally (the broccoli will lightly brown in parts). Stir in the green onion, Italian seasoning, garlic powder, and kosher salt.
  3. Cover and cook for 2 to 3 minutes more, until crisp tender but still bright green. Taste and add a few pinches of salt if needed (make the flavor pop!) and fresh ground pepper. Remove the broccoli to a bowl and serve immediately. Sprinkle with the lemon zest, if using.
  • Category: Side Dish
  • Method: Sauteed
  • Cuisine: Vegan

Keywords: Sauteed Broccoli

Strawberry Salad

This easy strawberry salad recipe features a creamy homemade balsamic dressing, toasted nuts, and sweet ripe berries. It’s the perfect…

This easy strawberry salad recipe features a creamy homemade balsamic dressing, toasted nuts, and sweet ripe berries. It’s the perfect side dish!

Strawberry Salad recipe

Ready for our favorite strawberry salad recipe? Strawberries are a natural flavor pairing with the acidity of balsamic vinegar. So for this salad, we used our favorite balsamic vinaigrette dressing to perfectly accentuate the bright red sweet berries. Paired with red onions and toasted almonds, it’s a simple and delicious side everyone loves!

Why we love this recipe: As cookbook authors who’ve been sharing recipes online for over a decade, this is one of our favorite ways to eat strawberries! We’ve made it dozens of times with rave reviews, and it works with a variety of meals. The flavor combination just pops!

“Simple and yummy! I regularly make balsamic dressing but your directions took it up a notch from my usual. I’ll be enjoying this for the next few days!” -C.

Ingredients in strawberry salad; Strawberries, greens, pecans, red onion, feta cheese, balsamic vinaigrette

Ingredients in strawberry salad

Strawberry salad is a pretty classic dish, so our best strawberry salad stays true to form. Here’s what’s in our favorite strawberry salad recipe:

  • Ripe strawberries: Finding ripe strawberries is the number one key to a good strawberry salad! If you don’t have access to local berries, try to buy in the summer when strawberries are in season and find the ripest strawberries that you can. If you’re looking to mix it up with the type of berry, try our Blueberry Salad or Blackberry Salad.
  • Homemade balsamic dressing: Strawberries are a natural pair with the acidity of balsamic vinegar, which makes the berries shine! This homemade dressing is so simple, you’ll never go back.
  • Cheese crumbles: Cheese crumbles make for a perfect strawberry salad, though they’re not required. We like feta cheese or goat cheese. For vegan, simply omit the cheese crumbles and it’s just as good!
  • Nuts: Add nuts for crunch in this salad; you can use any you’d like! We recommend pecans, walnuts, or sliced toasted almonds.
  • Red onion: The color and flavor of red onion is our final touch to bring a savory flair to this salad. Here’s a tip to get rid of onion breath: soak the onion slices in cold water for about 15 to 20 minutes before serving! This mellows the flavor and softens the risk of onion breath.

How to make strawberry salad: step by step

A key to making this strawberry salad recipe is taking the time to mix up your own homemade balsamic vinaigrette salad dressing. It’s a nice alternative using purchased salad dressings, which can contain additives and most importantly, just don’t taste as good!

When Alex and I first started cooking together, we threw out our store-bought salad dressings and start making homemade! It makes a world of difference for a great salad. Here’s how to make strawberry salad (or jump to the full recipe for exact quantities):

Step 1: Prepare the fresh ingredients: wash and clean the strawberries, salad greens, and slice the onion.

Step 1: Clean the strawberries and slice them. Wash and dry the salad greens. Thinly slice the red onion (if desired, soak it in cold water for 15 minutes before serving to mellow the flavor).

Step 2: Toast the nuts in a skillet for 3 to 5 minutes.

Step 2: If desired, toast the nuts for a few minutes until they are golden brown, stirring frequently and watching carefully so that they don’t burn. Immediately remove the nuts to a plate.

Step 3: Whisk together the balsamic vinaigrette dressing in a medium bowl.

Step 3: In a medium bowl, whisk together the balsamic vinegar, Dijon mustard, maple syrup, and kosher salt. Then gradually whisk in the olive oil 1 tablespoon at a time until fully emulsified and creamy.

To serve, spread the greens on a plate and top with strawberries, red onion, nuts, cheese crumbles, vinaigrette, and several grinds of black pepper.

Want a different dressing? Other salad dressing options include Poppy Seed Dressing, Strawberry Vinaigrette, or Citrus Salad Dressing.

Strawberry Salad recipe

Variations on the nuts

If you have time, toasting the nuts is a great way to step up the flavors! It really does intensify the flavors in a noticeable way. Add the nuts to a dry skillet and toast for 3 to 5 minutes over medium heat, stirring frequently. Immediately remove to a plate. See How to Toast Pecans, How to Toast Almonds, or How to Toast Walnuts.

Other variations on the nuts include hazelnuts, chopped pistachios, candied pecans, or candied walnuts.

Other cheese ideas

Cheese is optional but adds a welcome savory contrast. We like feta cheese or goat cheese crumbles. Gorgonzola or Parmesan cheese also work. Omit cheese for a vegan salad and it’s just as tasty!

Make it into a main dish: protein adders

One of the things we like when we go out to eat is the ability to add protein to salads at many restaurants to make it into a meal! This strawberry salad works well with protein adders, since the savory protein compliments the sweet, juicy berries. Here are a few ideas of what we’d add here:

Storage and make ahead notes

Salads are notoriously suboptimal as leftovers, as they get soggy over time. For this reason, we like to plate individual salads when serving and simply drizzle the dressing over each plate or bowl. If making in advance, you can chop the components and store them refrigerated in separate individual containers. Directly before serving, allow the dressing to come to room temperature, then plate each salad.

More homemade salad dressing recipes

Here are a few of our favorite homemade salad dressing recipes:

Dietary notes

This strawberry salad recipe is vegetarian, gluten free, naturally sweet, and refined sugar free. For vegan, omit the cheese crumbles.

Frequently asked questions

What kind of strawberries are best for salad?

Ripe but firm strawberries are ideal: it’s best to buy them in strawberry season! Local berries are the best choice when you can find them. Avoid soft or mushy berries that will break down in the salad.

What can I add to my strawberry salad besides lettuce?

The possibilities are endless! Popular additions include spinach, arugula, crumbled feta cheese, chopped pecans or walnuts, or blueberries.

What kind of dressing is best for strawberry salad?

A light and flavorful dressing is key. A Balsamic Vinaigrette works very well, or try Poppy Seed Dressing, Strawberry Vinaigrette, or Citrus Salad Dressing.

Can I make this salad ahead of time?

It’s best to assemble the salad just before serving to prevent the strawberries from getting soggy. However, you can prepare the dressing and other ingredients in advance.

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Strawberry Salad recipe

Strawberry Salad


  • Author: a Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4

Description

This easy strawberry salad recipe features a creamy homemade balsamic dressing and sweet ripe berries. It’s the perfect side dish!


Ingredients

For the salad

  • 2 cups ripe strawberries
  • 8 cups mixed salad greens (mix of spinach and lettuce)
  • 1/2 red onion
  • ⅓ cup pecan pieces, chopped walnuts, or sliced almonds*
  • ⅓ cup feta cheese crumbles**
  • Fresh ground black pepper

For the balsamic vinaigrette

  • 2 tablespoons aged balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons maple syrup or honey
  • ¼ teaspoon kosher salt
  • 6 tablespoons olive oil

Instructions

  1. Clean the strawberries and slice them. Wash and dry the salad greens. Thinly slice the red onion. To mellow the flavor, soak the onion slices in cold water for about 20 minutes prior to serving, then drain.
  2. Optional: In a small saucepan over medium heat, toast the nuts for a few minutes until they are golden brown, stirring frequently and watching carefully so that they don’t burn.
  3. Make the balsamic vinaigrette: In a medium bowl, whisk together the balsamic vinegar, Dijon mustard, maple syrup, and kosher salt. Then gradually whisk in the olive oil 1 tablespoon at a time until fully emulsified and creamy.
  4. To serve, spread the greens on a plate and top with strawberries, red onion, nuts, feta cheese crumbles, vinaigrette, and several grinds of black pepper.

Notes

*If you have time, toasting the nuts is a great way to step up the flavors! Add the nuts to a dry skillet and toast for 3 to 5 minutes over medium heat, stirring frequently. Immediately remove to a plate. See How to Toast Pecans, How to Toast Almonds, or How to Toast Walnuts. Other variations on the nuts include hazelnuts, chopped pistachios, candied pecans, or candied walnuts.

**Cheese is optional but adds a welcome savory contrast. We like feta cheese or goat cheese crumbles. Gorgonzola or Parmesan cheese also work. Omit cheese for a vegan salad and use maple syrup in the dressing. 

Leftover and make ahead tips: Salads are notoriously suboptimal as leftovers, as they get soggy over time. We like to plate individual salads when serving and simply drizzle the dressing over each plate or bowl. If making in advance, chop the components and store them refrigerated in separate individual containers. Directly before serving, allow the dressing to come to room temperature, then plate each salad. 

Other salad dressing options include Poppy Seed Dressing, Strawberry Vinaigrette, or Citrus Salad Dressing.

Consider adding protein to make it a main dish! Try chicken like Parmesan crusted chicken, grilled chicken, or blackened chicken, salmon like baked salmon, pan seared salmon, or grilled salmon, or tofu like baked tofu, crispy tofu, or grilled tofu.

  • Category: Side Dish
  • Method: Raw
  • Cuisine: Italian

Keywords: Strawberry Salad, Strawberry Salad recipe

Easy Baked Salmon

This oven baked salmon recipe perfectly seasoned, bursting with flavor, and ready in just 20 minutes! It’s ideal for busy…

This oven baked salmon recipe perfectly seasoned, bursting with flavor, and ready in just 20 minutes! It’s ideal for busy weeknights or a quick meal to impress.

Oven baked salmon on a plate with serving forks and garnished with parsley.

Stop right there and bookmark this baked salmon recipe, because you’ll never need another! As married cookbook authors who have tried countless salmon recipes, this is the method that gets hands down rave reviews from friends and family. The tender fillet is perfectly seasoned with brown sugar and spices and has a lovely crisp topping, which is our favorite (no more mushy and under-seasoned fillets!).

What we love about this oven baked salmon recipe

This baked salmon recipe is our total go-to, from when our parents visit to a quick weeknight dinner for our kids. You’ll never need another recipe! Here’s why we love it:

  • It’s perfectly seasoned. The smoked paprika, onion powder, garlic powder and thyme combination hits a home run (we also use it on our baked chicken thighs).
  • It has a crispy top. Mushy salmon is our pet peeve. This one comes out with a lovely crispy topping from the brown sugar and if you’d like, a quick broil.
  • It’s so simple. It takes just 20 minutes to make this! Get ready to impress your mother in law, neighbors, boss, or partner with no effort at all.

“It was absolutely delicious, and so easy to make! The fish was very flaky and tender and the smokey flavor is almost addictive. What could be better than having something that is easy to make and tastes wonderful? I will no doubt make this again soon!” -Annika

Key ingredients

Oven baked salmon ingredients: salmon, olive oil, spice blend, kosher salt

For the very best baked salmon recipe, you’ve got to start with a great fillet of fish. This is easier said than done, since there are many different ways salmon is sold at the store. In general, stay away from those big economy-sized freezer bags. Here are a few tips:

  • Look for 1 to 1 1/2-inch thick salmon fillets. You might find this type labeled “center cut” at the store. You can also use thinner fillets like sockeye salmon, which take less time to cook.
  • Buy fresh salmon, wild caught if possible. Salmon fresh from the fish counter usually has the best flavor. Frozen can work, but opt for highest-quality possible. 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.
  • Add this simple seasoning blend. You’ll need a combination of brown sugar, smoked paprika, onion powder, garlic powder, dried thyme, cumin, and salt. Before seasoning, brush on just a thin coating of olive oil.

How to bake salmon: step by step

This baked salmon recipe calls for seasoning the fish with brown sugar and spices, then baking until tender. We used to only bake salmon in a foil packet, but it gets very moist and mushy. This method for baking salmon that makes a lightly caramelized top, which we find gets rave reviews! Here are the steps for how to bake salmon:

Baked Salmon Step 1

Step 1: Preheat the oven to 400°F (200°C). Allow the salmon to come to room temperature (or brine it in salt water).

Step 2: Place the room temperature salmon on a foil lined baking sheet. Drizzle with olive oil and season (see full recipe).

Step 3: Bake the salmon for 10 to 16 minutes, until just tender and pink at the center and the internal temperature is 125 to 130°F in the center.

Serve garnished with finely chopped parsley. If desired, add a salmon sauce!

Oven Baked Salmon on plate with parsley garnish.

Variation: try baked lemon salmon

🍋 Want to mix up this baked salmon? Our favorite variation is lemon salmon, infused with citrusy fresh flavors!

  • Brush a medium baking dish with olive oil, then place slices from 1 lemon in the bottom and add 2 tablespoons olive oil. Place the salmon on top and sprinkle the fillets with 1 teaspoon kosher salt.
  • Mix 1 teaspoon garlic powder and ½ teaspoon each onion powder dried dill, then sprinkle evenly over the fillets.
  • Bake in the same manner as the base recipe, then spoon over the sauce in the pan before serving.
Lemon Salmon

Serve with a sauce!

The best part about this oven baked salmon recipe is that it’s perfectly seasoned on its own: it doesn’t required a sauce to make it taste great! But you’re welcome to add one to take it up a notch. Here are a few of our favorite salmon sauce ideas:

Ways to serve this baked salmon recipe

Want to make it a meal? Try some of these easy sides for salmon, none of which require the oven!

Storing leftovers

Leftover salmon lasts refrigerated for up to 3 days, stored in a sealed container. Reheat it in a skillet over medium heat, or in a 400F oven until warm. Or, repurpose it in leftover salmon recipes like salmon salad, a salmon rice bowl, and more!

More salmon recipes

Love cooking with salmon? Here are a few more salmon recipes to try:

Dietary notes

This oven baked salmon recipe is pescatarian, dairy-free and gluten-free.

Frequently asked questions

What’s the best temperature for baked salmon?

400°F (200°C) makes for a tasty, tender piece of fish.

How long to bake salmon?

Bake salmon at 400°F (200°C) for 10 to 16 minutes, depending on thickness, until just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center). A 1-inch thick fillet should cook in about 15 minutes total.

For a crispy top, when the salmon is at 115°F, broil for about 2 minutes (about the last 2 minutes of the cook time).

What is the white stuff on baked salmon?

The gooey white stuff that oozes on the surface after cooking a piece of salmon is called albumin: it’s a coagulated protein that seeps to the surface while baking. The amount of albumin varies depending on the fish, so it’s not something you can control. It’s safe to eat, but it does look unappealing.

How do you prevent the white stuff on salmon?

Buy quality fresh fish. It’s best to buy fresh salmon and the white stuff can vary based on the fish counter at each grocery store, even though there’s no labeling difference. Experiment to find a source you love.

Brine the fish before cooking. Placing the fish in a brine solution for 15 minutes before baking can help to reduce albumin (see notes in the recipe below).

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Baked Salmon

Easy Oven Baked Salmon


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4

Description

This oven baked salmon recipe perfectly seasoned, bursting with flavor, and ready in just 20 minutes! It’s ideal for busy weeknights or a quick meal to impress.


Ingredients

  • 1 1/2 pounds or 4 (6-ounce) salmon fillets, wild caught if possible*
  • Olive oil
  • 1 teaspoon kosher salt
  • ½ tablespoon brown sugar
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried thyme
  • ¼ teaspoon cumin

Instructions

  1. Preheat the oven to 400°F. Allow the salmon to come to room temperature (or brine it**). 
  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. Brush with olive oil. Sprinkle the salmon with the kosher salt evenly divided among the fillets.
  3. In a medium bowl, mix together the brown sugar, paprika, garlic powder, onion powder, thyme, and cumin. Sprinkle the mixture evenly on top of the fillets. 
  4. Bake the salmon for 10 to 16 minutes, depending on thickness, until just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center). A 1-inch thick fillet should cook in about 15 minutes total. For a crispy top, when the salmon is at 115°F, broil for about 2 minutes (about the last 2 minutes of the cook time).

Notes

*Lemon salmon variation: Brush a medium baking dish with olive oil, add the slices of 1 lemon, and drizzle with 2 tablespoons olive oil. Place the salmon on top of the lemons and sprinkle with 1 teaspoon kosher salt divided among the fillets. In a medium bowl, mix 1 teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon dried dill, then sprinkle the mixture evenly over the fillets. Bake in the salmon manner as Step 4 above, then spoon over the sauce in the pan before serving.

**Brine the salmon (optional): While the oven preheats, in a shallow dish mix together 4 cups room temperature water and 3 tablespoons kosher salt. Place the salmon in the water and wait for 15 minutes (this should be about the time it takes to preheat).

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Seafood
  • Diet: Gluten Free

Keywords: Baked salmon, baked salmon recipe, oven baked salmon. how to bake salmon, how long to bake salmon

15 Mediterranean Diet Lunch Ideas

Ditch the lunchtime rut! These easy Mediterranean diet lunch ideas are light, flavorful, and perfect for packing or whipping up…

Ditch the lunchtime rut! These easy Mediterranean diet lunch ideas are light, flavorful, and perfect for packing or whipping up on the go. From protein-packed salads to veggie bowls, find healthy inspiration for every day.

Mediterranean diet lunch ideas: ricotta toast with toppings

Following the Mediterranean diet and need some lunchtime inspiration? As married cookbook authors and recipe experts, Alex and I have been specializing in this way of eating for over a decade, focusing on whole grains, olive oil, and lots of fruits and vegetables. Luckily, it’s incredibly delicious—and we’ve never felt better!

We are always looking for lunch inspiration, and we hear that from many of our readers. Today, we’ve put together a list of our favorite Mediterranean diet lunch ideas to help you power through the day.

Foods in the Mediterranean diet

The Mediterranean diet has been called one of the best diets in the world according to US News and World Report. This way of eating and living derives from the countries that border the Mediterranean Sea, like Italy and Greece. It’s not a strict diet, but more a set of guidelines. Here’s how the Mayo Clinic defines the Mediterranean diet:

  • Daily consumption of vegetables, fruits, whole grains and healthy fats (like olive oil)
  • Weekly consumption of fish, poultry, legumes (beans & lentils), and eggs
  • Moderate portions of dairy products
  • Limited intake of red meat and added sugar

According to a study by The American Journal of Medicine, the Mediterranean diet “is arguably the best-studied and most evidence-based diet to prevent not only cardiovascular disease, but also other chronic diseases, as it has become the standard for healthy eating.”

Let’s see what Mediterranean diet lunch ideas look like

American-lunches often center around breads, meats, snack foods like chips and crackers, and sugary treats. Instead, Mediterranean diet snacks prioritize whole grains, fruits and vegetables, and nuts and seeds. Per the Cleveland Clinic, here is what lunch ideas for the Mediterranean diet should look like:

  • Whole grains like oats, quinoa, barley, and so forth. Prioritize whole wheat or whole grain bread.
  • Fruits and vegetables
  • Nuts and seeds
  • Yogurt in moderation
  • Milk and natural or light cheeses in moderation, like cottage cheese, ricotta and goat cheese (per the Cleveland Clinic and Mayo Clinic)
  • Eggs in moderation (1 egg per day)
  • Seafood (3 times per week)
  • Olive oil (instead of butter)

Notice that eggs and dairy should be eaten at a minimum, as well as added sugars. Make sure to balance them with what you eat in the rest of the day.

Add in an active lifestyle

The Mediterranean diet is also about embracing the lifestyle, not just food! This eating philosophy originated based on the longevity of people in the Mediterranean, and researchers noticed there were factors beyond food that contributed to overall health.

It’s important to also stay active and exercise regularly, avoid smoking, reduce the amount of stress in your lifestyle, and be invested and engaged in your community. Keep this in mind as you browse these recipes!

15 Mediterranean diet lunch ideas

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Ricotta Toast

Mediterranean Diet Lunch Ideas: Ricotta Toast & More


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 serving

Description

Ditch the lunchtime rut! These easy Mediterranean diet lunch ideas are light, flavorful, and perfect for packing or whipping up on the go. From protein-packed salads to veggie bowls, find healthy inspiration for every day.


Ingredients

  • 1 cup whole milk ricotta cheese or Whipped Ricotta (see Step 1)
  • Kosher salt
  • Fresh ground pepper
  • Slices of bread
  • For the salmon toast: Smoked salmon, capers, red onion, fresh dill
  • For the tomato toast: Ripe tomatoes, garlic salt, chives or green onion, olive oil
  • For the avocado toast: Ripe avocado, radishes, garlic salt
  • For the apple honey toast: Apple slices, honey, chopped pistachios, cinnamon
  • Other ideas: Strawberries, blackberries, blueberries, pears, cucumber, canned tuna, canned salmon, prosciutto, hard boiled eggs, fresh herbs, pickled vegetables, etc.

Instructions

  1. Stir together the ricotta with ¼ teaspoon kosher salt and several grinds of fresh ground pepper; taste and adjust seasoning as desired. Or, make the Whipped Ricotta: place 16 ounces whole milk ricotta, 3 tablespoons milk and 1 tablespoon olive oil in a bowl and whisk with a whisk for about 2 minutes until light and fluffy.
  2. Toast the bread.
  3. Salmon toast: Spread the ricotta on the toast. Top with smoked salmon, drained capers, sliced red onion and fresh dill sprigs. Add 1 grind fresh black pepper.
  4. Tomato toast: Spread the ricotta on the toast. Top the toast with the sliced tomatoes, chopped chives or green onion, drizzle of olive oil, a small pinch salt and fresh ground pepper.
  5. Avocado toast: Spread ricotta on the toast. Top the toast with sliced radishes, drizzle of olive oil, and a small pinch salt and fresh ground pepper.
  6. Apple honey toast: Spread ricotta on the toast. Add apple slices, a drizzle of honey, chopped pistachios, and a pinch of cinnamon.
  • Category: Lunch
  • Method: No Cook
  • Cuisine: Lunch
  • Diet: Vegetarian

Keywords: Mediterranean diet lunch ideas

Salmon and Asparagus

Dinner doesn’t get easier than this! This salmon and asparagus recipe delivers a healthy and flavorful meal in under 30…

Dinner doesn’t get easier than this! This salmon and asparagus recipe delivers a healthy and flavorful meal in under 30 minutes, baked on a sheet pan with lemon for a zesty kick.

Salmon and asparagus on sheet pan with lemon slices.

We’ve got a new solution to an easy dinner that pleases everyone: this baked salmon and asparagus recipe! It’s simple and done in under 30 minutes, but tastes like something you’d order at a restaurant. Roasting it up on a sheet pan with lemon slices and fresh herbs adds effortless flavor that feels fresh yet refined.

Somehow in all our years of home cooking we’d never made a sheet pan meal exactly like this, and now it’s solidly in our repertoire! Alex and I love it for healthy weeknight dinners with a wedge salad.

Salmon and asparagus recipe with bunches of asparagus and lemon slices.

Thin asparagus is key!

For this salmon and asparagus recipe, buy the thinnest asparagus you can find! Thin, young asparagus spears are more tender and sweeter than large stalks, which can be tough. We can usually find thin bunches at our local grocery or farmers markets. Thin asparagus ensures it is fully roasted once the salmon is baked.

💡Pro tip: When working with asparagus: always trim off the tough, woody bottoms of the stalks. Here’s how to trim asparagus.

What to look for when buying salmon

The other important part of this salmon and asparagus recipe is the quality of the salmon! Here are three tips:

  • Fresh salmon is best. The very best salmon is fresh from your local seafood counter, not frozen.
  • Buy 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 for details.

How to make salmon and asparagus: step by step

For this salmon and asparagus recipe you’ll be cooking both at the same time. The asparagus should cook in about the same time as the salmon here, but you should base the timing on the salmon itself.

Step 1: Preheat the oven to 425°F. Line a baking sheet with foil. Place trimmed asparagus on the baking sheet and toss it with olive oil, salt and pepper.

Step 2: Place salmon on the foil, drizzle with olive oil and salt and pepper. Place asparagus around the salmon and place lemon wheels on top. Squeeze lemon over everything and top with fresh herbs.

Step 3: Bake 9 to 12 minutes until the asparagus is tender and the salmon is just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center).

For exact steps and quantities, go to the full recipe below.

Baking tip: Place lemon slices on the asparagus, not the salmon. Placing the lemon on top of the salmon makes the top gooey, not crispy: which is not as tasty!

Baked salmon and asparagus on foil lined sheet pan with lemon slices.

Seasoning variations

Fresh lemon and herbs is simple, yet classic. Here’s what to know about adding these seasonings to salmon and asparagus:

  • Use fresh herbs like chives, thyme, mint, basil, or whatever you have on hand! We like chives and thyme from our garden.
  • Mix it up with salmon seasoning. This homemade salmon seasoning is our favorite.

Sides to serve with salmon and asparagus

Make this baked salmon and asparagus recipe into a healthy meal by adding a salad or a whole grain. Here are some easy side dish recipes we’d pair with it:

Storing leftovers

Cooked salmon lasts up to 3 days refrigerated. It’s great as is or try it in leftover salmon recipes like salmon salad or a salmon rice bowl.

A few more salmon recipes

These salmon recipes are always a hit at our dinner table:

Dietary notes

This salmon and asparagus recipe is gluten-free, dairy-free, and pescatarian.

What kind of salmon should I use for salmon and asparagus?

You can use any type of salmon you like, such as Atlantic salmon, king salmon, sockeye salmon, or Coho salmon. Make sure the fillets are similar in thickness for even cooking. Sockeye salmon is typically thinner, so it will cook faster.

Can I use frozen asparagus?

We don’t recommend using frozen asparagus for this recipe, since it can come out mushy.

What if I don’t have lemons?

You can make this recipe without fresh lemon, but it really adds a pop of flavor to the asparagus.

Can I add other vegetables to the sheet pan?

Yes, but you may need to add them to the sheet pan first if they don’t cook in 9 to 12 minutes like the asparagus. For example, roasted broccoli takes 20 to 25 minutes at 450°F (230°C), and roasted green beans take 13 to 15 minutes.

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Salmon and asparagus

Easy Salmon and Asparagus


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

Description

Dinner doesn’t get easier than this! This salmon and asparagus recipe delivers a healthy and flavorful meal in under 30 minutes, baked on a sheet pan with lemon for a zesty kick.


Ingredients

  • 1 pound thin asparagus*
  • 1 pound salmon, wild caught if possible
  • 2 tablespoons olive oil
  • Kosher salt and fresh ground black pepper
  • Lemon
  • Minced fresh herbs (like chives, mint or thyme), for garnish

Instructions

  1. Allow salmon to come to room temperature.
  2. Preheat the oven to 425°F. Line a baking sheet with foil.
  3. Trim the asparagus. Place it on the baking sheet and toss it with 2 tablespoon olive oil (this also oils the foil). Sprinkle with ½ teaspoon kosher salt and fresh ground black pepper.
  4. Pat the salmon dry and place it on the foil. Drizzle it with 1 teaspoon olive oil. Sprinkle the salmon with ½ teaspoon kosher salt and fresh ground black pepper. Place asparagus around the salmon. Slice the lemon into wheels and place them on top of the asparagus (but not the salmon). Squeeze juice from the two ends of the lemon onto the tray. Then add the chopped fresh herbs on top of everything. 
  5. Bake 9 to 12 minutes until the asparagus is tender at the thickest part, and the salmon is just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center for done). If the salmon is done before the asparagus (the asparagus is thick), remove it from the tray and continue cooking just the asparagus until tender. 

Notes

*Thin asparagus is best, so try to find the thinnest you can when shopping. If all you can find is thicker asparagus, you may need a little longer to roast (up to 15 minutes). Just remove the salmon from the tray if it’s already done and finish the asparagus by itself. 

Storing leftovers: Cooked salmon lasts up to 3 days refrigerated. It’s great as is or try it in leftover salmon recipes like salmon salad or a salmon rice bowl.

  • Category: Main dish
  • Method: Baked
  • Cuisine: Seafood
  • Diet: Gluten Free

Keywords: Salmon and asparagus, salmon and asparagus recipe

Easy Egg Tacos

You won’t believe the flavor in these fast and easy egg tacos! The vegetarian “taco meat” filling works for any…

You won’t believe the flavor in these fast and easy egg tacos! The vegetarian “taco meat” filling works for any meal of the day.

Egg tacos

Looking for a 5-minute breakfast idea, an easy lunch, or a fast and easy dinner? Well, here’s a recipe that’s all three at once. (Audible gasp.) Meet these amazing egg tacos! This is one of our favorite kitchen tricks of all time. We created it as a dare from my sister to create a dinner recipe that can be made in 5 minutes. Sounds impossible, but it works!

Did you know that eggs can taste like taco meat? Yes, somehow the spiced scrambled eggs filling channels the flavor of taco meat. Alex and I have used this trick over and over to get fast dinners on the table, and our kids love it! It works for easy breakfasts or lunch ideas, too. This one’s in our arsenal of recipes every cook should know.

The key ingredients for egg tacos

Wait a minute: egg tacos that taste like they have meat? Yes, this trick is like kitchen magic. These scrambled eggs are perfectly seasoned and they take only 5 minutes to make. Here are the ingredients you need for the filling:

  • Eggs: Buy organic eggs if you can, and local eggs if possible.
  • Chili powder, garlic powder, cumin, and salt: You’ll notice it’s a heavy amount of seasoning: ½ tablespoon each for the chili powder, garlic powder and cumin. But trust us: this is what brings the meaty flavor!
  • Tortillas: Flour tortillas are our preference, but as a gluten free recipe this works with corn tortillas or grain free tortillas.
  • Toppings: We like pico de gallo, red onion, and cilantro, but you can use any toppings you like.
Egg Tacos Ingredients

How to cook the eggs: a few tips!

The key to these egg tacos is the special method for cooking the eggs. Many people over cook scrambled eggs, and break them into too small of pieces. This method makes luscious folds of eggs, so the filling texture holds up in the tacos. Here’s what to know:

  • Cook over medium low heat. Don’t have the heat too high: you’ll want it just above low heat.
  • Scrape with a spatula as the eggs solidify, for 3 to 4 minutes. They’ll start to form together into a meat-like texture.
  • Don’t stir too much! You don’t want tiny bits of eggs, you’ll want it to hold together into a cohesive texture.

Toppings for egg tacos

Once you’ve cooked the eggs (in just 5 minutes!), all you have to do is top the tacos! For this egg tacos recipe, we tried to keep it as simple as possible. But if you have more time, the sky’s the limit! Here’s what we added to these tacos, then a few more ideas to get your wheels turning:

  • Salsa fresca or pico de gallo: We used store-bought to keep it quick, but you can also use homemade.
  • Jarred salsa: Or go traditional with a jar of red salsa or salsa verde.
  • Red onion: Use thinly sliced fresh onion (rinse and drain it a few times to remove the bite, if you like!). Pickled red onion adds a tangy flair.
  • Cilantro: Quickly tear off a few leaves for a great garnish
  • Lettuce: Crunchy romaine lettuce adds another nice texture
  • Sour cream: Use standard or dairy free sour cream.
  • Jalapeno: Add a kick! Try thin sliced fresh or pickled jalapenos.
  • Crema or sauce: Try Cilantro Lime Crema, Cilantro Lime Sauce or Creamy Cilantro Sauce.
Egg tacos recipe

Tip: how to warm tortillas

You absolutely must warm your tortillas for egg tacos: it gives them just the right supple texture. No one likes a tough, cold tortilla! While you’re at it, place them in a tortilla warmer to keep them toasty while you’re eating (here’s the tortilla warmer we use). Here are two ways for how to warm tortillas:

  • Stovetop: Char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm (this also infuses a charred flavor).
  • Oven: Wrap a few tortillas (in packets of no more than 5) in aluminum foil and place on the oven grates to 350°F for 15 to 20 minutes.

Sides to serve with egg tacos

Want to make these egg tacos into a full-blown meal? They work as a fast breakfast, healthy lunch or easy dinner. If we only have 5 minutes, we just whip these up and scarf them down. But if we have a few extra minutes, here are some sides we like to pair:

More egg recipes

These egg tacos are one of our favorite tricks that we make again and again! Egg recipes are always saving us for quick weeknight meals. Here are some of our other ways to make eggs into a meal:

Dietary notes

This egg tacos recipe is vegetarian and gluten-free.

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Egg tacos

Easy Egg Tacos (5 Minutes!)


  • Author: Sonja Overhiser
  • Prep Time: 2 minutes
  • Cook Time: 3 minutes
  • Total Time: 5 minutes
  • Yield: 2 servings (4 tacos)

Description

You won’t believe the flavor in these fast and easy egg tacos! The vegetarian “taco meat” filling works for any meal of the day.


Ingredients

  • 4 eggs
  • ½ tablespoon chili powder
  • ½ tablespoon garlic powder
  • ½ tablespoon cumin
  • ¼ teaspoon kosher salt
  • ½ tablespoon olive oil
  • 4 taco-sized flour tortillas or corn tortillas
  • Pico de gallo or salsa fresca
  • 1 handful thinly sliced red onion
  • Torn cilantro leaves
  • Hot sauce

Instructions

  1. In a medium bowl, whisk together the 4 eggs. Add the chili powder, garlic powder, cumin, and kosher salt, and whisk until combined.
  2. In a skillet, heat the olive oil. Add the eggs and cook over medium low heat, scraping as the eggs solidify, about 3 to 4 minutes total. As you scrape, they’ll start to form together into a meat-like texture. Don’t scrape too much or you’ll make too small of pieces: just enough for that it comes together! 
  3. If time, warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
  4. Top with salsa fresca (drain extra liquid before serving), thin sliced red onions, torn cilantro leaves, and hot sauce.
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican Inspired
  • Diet: Vegetarian

Keywords: Egg tacos

Baked Asparagus with Parmesan

This easy baked asparagus recipe is ready in 20 minutes and bursting with flavor. Perfectly tender-crisp with a hint of…

This easy baked asparagus recipe is ready in 20 minutes and bursting with flavor. Perfectly tender-crisp with a hint of char, it’s the veggie side you’ll crave all spring and summer long!

Baked Asparagus on plate.

What’s your favorite way to make asparagus? Here’s our favorite: this easy baked asparagus! It’s roasted in a hot oven until tender but still beautifully green. Then spritz it with lemon, the way to make this healthy veggie taste over-the-moon good. The finishing touch? Add some salty Parmesan cheese.

Yes, it’s the perfect way to eat asparagus, which can sometimes come out bland or stringy. Even better, it’s a side dish that’s simple enough to whip up while you’re in the midst of cooking easy dinner.

A few other ways to cook asparagus? Try grilled asparagus, roasted asparagus, broiled asparagus, sauteed asparagus or steamed asparagus.

How to make baked asparagus: step by step

To be honest, I was pretty iffy on asparagus growing up. The image of pushing lifeless green stalks around on my plate as a child is seared into my memory! It wasn’t until adulthood that I started to give it a chance. Even today, when asparagus isn’t cooked correctly it can send me right back to those days.

Luckily this baked asparagus recipe makes it taste so good, even our toddler gobbled it up! The lemon and Parmesan asparagus combo is a smash hit every time. How long to bake asparagus? Bake it for 10 to 15 minutes at 425°F. Here’s what to do (or go right to the recipe):

How to Cut Asparagus

Step 1: Cut the asparagus to remove the woody ends. Throw them on a foil or parchment paper-lined baking sheet.

Asparagus on baking sheet

Step 2: Toss the asparagus with olive oil to coat, lemon zest, salt, and black pepper. Top with shredded Parmesan cheese (optional)

Baked asparagus

Step 3: Bake at 425°F for 10 to 15 minutes, until the largest stem is fork tender. The timing depends on the thickness of the stalks.

Flavor variations

We love this baked asparagus recipe most with lemon and Parmesan cheese. But there are so many ways to step it up! Here are a few ideas:

Ways to serve baked asparagus

This baked asparagus recipe is a great side dish to have as part of your repertoire because it’s so versatile. It has an elegant vibe: there’s nothing pedestrian about baked asparagus with Parmesan, right? It says, I have my stuff together. (Or whatever word you’d like to insert there.)

Another bonus for asparagus is that it’s relatively high in fiber (1 cup of cooked asparagus has 4 grams of fiber). So it’s great for pairing with a vegetable-free meal like cheesy risotto or mac and cheese. Here are a few great recipes to serve it with:

More easy side dish recipes

This baked Parmesan asparagus is part of a collection of our best vegetable side dishes! Ready to jump on the train? Let us know if you try it in the comments, or check out more of our easy asparagus recipes. Here are a few more you’ll love to make on the regular:

Dietary notes

This baked asparagus recipe is vegetarian and gluten-free. For vegan, plant-based, and dairy-free, omit the Parmesan cheese or go to roasted asparagus.

Frequently asked questions

How can I tell if my asparagus is fresh?

Fresh asparagus spears should be firm and snap easily when bent near the base. The tips should be tightly closed and not flowering.

Do I need to peel asparagus before baking?

No, peeling asparagus is not necessary for most recipes, especially if the spears are thin and tender. You can cut off the woody ends about an inch from the bottom.

What are some flavor variations for baked asparagus?

This recipe is a great base for customization! Explore different flavor combinations by adding a drizzle of balsamic glaze after baking, seasoning with Old Bay or Cajun seasoning, or topping with lemon dill sauce after baking.

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Baked asparagus

Baked Asparagus with Parmesan


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4

Description

This easy baked asparagus recipe is ready in 20 minutes and bursting with flavor. Perfectly tender-crisp with a hint of char, it’s the veggie side you’ll crave all spring and summer long!


Ingredients

  • 1 pound asparagus
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • Fresh ground black pepper
  • 1 lemon (zest from half, plus slices from the other half)
  • ¼ cup shredded Parmesan cheese (optional)

Instructions

  1. Preheat the oven to 425°F.
  2. Cut off the tough bottom ends of the asparagus. Add the asparagus stalks to a foil-lined baking sheet. Drizzle them with olive oil, and add the kosher salt and a few grinds of black pepper. Add the zest of ½ lemon and mix with your hands. Thinly slice 4 lemon wheels from the lemon, then add them right on the tray. Sprinkle everything with Parmesan cheese.
  3. Bake 10 to 15 minutes, until tender when pierced by a fork at the thickest part. The timing will depend on the thickness of the asparagus spears (ours in the photo were done at 12 minutes). Serve immediately.

Notes

This recipe is a great base for customization! Explore different flavor combinations by seasoning with Old Bay or Cajun seasoning, adding a drizzle of balsamic glaze, or serving with lemon dill sauce.

  • Category: Side Dish
  • Method: Baked
  • Cuisine: Vegetables

Keywords: Baked Asparagus, Easy Asparagus Recipe, Parmesan Asparagus, How Long to Bake Asparagus

20 Easy Healthy Appetizers

Impress everyone with these easy healthy appetizers! These recipes are packed with flavor and wholesome ingredients, perfect for parties, gatherings,…

Impress everyone with these easy healthy appetizers! These recipes are packed with flavor and wholesome ingredients, perfect for parties, gatherings, or snacking.

Healthy appetizers

It’s hard to find great appetizer recipes: ones that have flavors guests will love and are easy to make while juggling cooking the main meal. So if you’re also looking for healthy appetizer recipes, and it’s triply difficult!

What does healthy mean when it comes to appetizers? We’re married cookbook authors and experts in the Mediterranean diet style of eating and living, a diet that’s been called one of the healthiest in the world. To us, healthy appetizers fit into this way of eating! Here, we’ve put together the best healthy appetizer recipes that get the most rave reviews when they make them for parties.

What does healthy mean?

The Mediterranean diet has been called one of the best diets in the world according to US News and World Report. This way of eating and living derives from the countries that border the Mediterranean Sea, like Italy and Greece. It’s not a strict diet, but more a set of guidelines.

We’ve been eating this way for over a decade and can confirm: we’ve never felt better! Here’s how the Mayo Clinic defines the Mediterranean diet:

  • Whole grains like oats, quinoa, barley, and so forth. Prioritize whole wheat or whole grain bread.
  • Fruits and vegetables
  • Nuts and seeds
  • Yogurt in moderation
  • Milk and natural or light cheeses in moderation, like cottage cheese, ricotta and goat cheese (per the Cleveland Clinic and Mayo Clinic)
  • Eggs in moderation (1 egg per day)
  • Olive oil (instead of butter)
  • Fish and some poultry
  • Limited red meat and added sugars

And now, our top healthy appetizer recipes!

To us, healthy is not so much about calorie-counting. It’s eating whole foods with lots of nutrients, heavy on the vegetables. Many of the recipes below are made with nutrient-rich ingredients and are gluten-free appetizers, vegan appetizers, or vegetarian appetizers. All of them are delicious and total crowd pleasers!

Want our top favorites? Try the Loaded Hummus Dip and Apple Nachos.

Are there healthy appetizer recipes for different dietary restrictions?

Yes! This post includes recipes that are gluten-free, vegan, and vegetarian. Be sure to check the recipe notes for ingredient substitutions to cater to specific dietary needs.

Can I make healthy appetizers ahead of time?

Yes! Many healthy appetizers are perfect for prepping in advance. Try making loaded hummus dip, avocado dip, corn salsa, fruit dip, or marinated olives the day before your gathering.

Can I still have some protein in my appetizers?

Grilled shrimp skewers with a zesty marinade are light and flavorful. Edamame pods are a great source of plant-based protein and fiber. Or, try this cucumber and smoked salmon appetizer!

More appetizer recipes

Love party appetizers? Here are a few more fun collections of party hits:

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Healthy appetizers

Healthy Loaded Hummus Appetizer


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 to 6

Description

Here are the best easy healthy appetizer recipes for parties! They’re delicious crowd pleasers full of fresh ingredients.


Ingredients

  • 1 to 1 1/2 cups hummus (10 to 15 ounces)
  • ½ cup chopped English cucumber
  • ¼ cup finely chopped red onion
  • ½ cup cherry tomatoes, quartered
  • ½ cup canned artichoke hearts, chopped
  • ¼ cup Kalamata olives, chopped
  • ⅓ cup crumbled feta cheese (omit or substitute vegan cheese for dairy-free)
  • 1 handful fresh parsley or dill, chopped
  • Olive oil, for drizzling
  • Pita chips, for serving

Instructions

  1. Prepare the vegetables as noted above.
  2. Spread the hummus on a large plate, bowl or platter. Top with the cucumber, onion, tomatoes, artichokes, olives, feta cheese, and chopped herbs. Drizzle with olive oil, if desired. Serve with pita chips. Store leftovers covered in the refrigerator for 3 days.
  • Category: Appetizer
  • Method: No Cook
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Keywords: Healthy Appetizers, Healthy Appetizer Recipes