all things food
Say hello to your new favorite fall side! This roasted delicata squash has a savory, salty, garlic & herb breading that’s kind of irresistible. Let’s just say, there may or may not have been leftovers in the test kitchen…
Just 7 simple ingred…
Say hello to your new favorite fall side! This roasted delicata squash has a savory, salty, garlic & herb breading that’s kind of irresistible. Let’s just say, there may or may not have been leftovers in the test kitchen…
Just 7 simple ingredients and 30 minutes required, making it perfect for everything from weeknights to busy holiday dinners (you’ll be able to SQUASH it in).
Garlic & Herb Breaded Delicata Squash from Minimalist Baker →
This delicious Marry Me Soup is made with Italian sausage, pasta and spinach in a creamy sun-dried tomato broth. Ok, I hesitate to add any more “marry me” recipes to the Internet at this point. But this soup honestly knocked my socks off. I have to share it with you! ♡ It’s made with the […]
This delicious Marry Me Soup is made with Italian sausage, pasta and spinach in a creamy sun-dried tomato broth.
Ok, I hesitate to add any more “marry me” recipes to the Internet at this point. But this soup honestly knocked my socks off. I have to share it with you! ♡
It’s made with the famously comforting combination of pasta, sun-dried tomatoes, garlic, cream and spinach that seems to have taken the internet by storm these past few years. (I mean, who can go wrong with this lineup?) But instead of using chicken as our protein — popular in most “marry me” recipes — I chose to brown a batch of Italian sausage to mix into this soup, which adds a major boost of complex, robust, savory flavor to each bite. I also added in some red bell pepper and lots of spinach for extra veg and color. And I insist that you finish each bowl with a generous shower of freshly-grated salty Parmesan and some chopped fresh basil — delish!
I made this soup on a chilly weekday when we had a bunch of family in town and I was looking for a simple meal to feed a crowd. We served it with a simple arugula salad and some crusty bread for dipping. And it ended up being such a hit. (Our au pair even said it was her favorite meal I’d made all year!) We’re already planning to make another batch this week. So I hope you might give it a try too!
This 5-ingredient kale salad recipe only takes a few minutes to make and goes well with just about anything! The kale salad I’ve made a million times. ♡ If you’re looking for a delicious kale salad recipe to keep in your back pocket, this simple formula won’t let you down! It’s easy to whip up […]
This 5-ingredient kale salad recipe only takes a few minutes to make and goes well with just about anything!
The kale salad I’ve made a million times. ♡
If you’re looking for a delicious kale salad recipe to keep in your back pocket, this simple formula won’t let you down! It’s easy to whip up in a few minutes with any kind of fresh kale, lemon, olive oil, Parmesan and your choice of nuts. It’s rich in nutrients, full of vitamins, minerals, protein, fiber, and antioxidants. It’s easy to customize with whatever add-ins you might like to include. And it’s one of those salads that magically seems to go with everything.
I’ve been making this one for over a decade now, and even the kale skeptics in my life have always enjoyed it. So if you’re looking for a quick and healthy green salad to go with dinner tonight, grab some kale and it can be ready to enjoy in minutes.
Let’s make some salad!
Fall is near, but summer veggies are still here. Enter: A cozy soup with a mix of fall and summer produce! This easy, flavorful, 1-pot minestrone is LOADED with veggies and white beans for a fiber- and nutrient-packed dish.
It’s light yet satisfy…
Fall is near, but summer veggies are still here. Enter: A cozy soup with a mix of fall and summer produce! This easy, flavorful, 1-pot minestrone is LOADED with veggies and white beans for a fiber- and nutrient-packed dish.
It’s light yet satisfying, comes together with simple ingredients and methods, and is perfect for the seasonal transition. Grab your bread because soup is on!
We’ve shared a minestrone recipe before and this one is similar…but with a twist: potatoes instead of pasta!
This flavorful Tuscan shrimp recipe impresses everyone—the perfect easy dinner! We also call it “Marry Me Shrimp”, a meld of…
This flavorful Tuscan shrimp recipe impresses everyone—the perfect easy dinner! We also call it “Marry Me Shrimp”, a meld of juicy shellfish with sun-dried tomatoes, spinach, and a creamy garlic sauce. Serve with pasta, rice, or veggies for a fun meal!
Maybe you’ve heard of Tuscan chicken—what about Tuscan shrimp? This rock solid meal idea stars a protein cooked in a creamy sauce with sun-dried tomatoes and spinach. While chicken is a popular way to serve it, we love making it with shrimp as a seafood option!
The juicy shrimp shines in the creamy, lemony sauce, surrounded by tangy capers and chewy sun-dried tomatoes. It’s so quick and simple to whip up, and pleases any shrimp lover—hands down! We love serving it with rice to keep it as a gluten-free dinner idea, but you can also serve with pasta or sauteed veggies to round out the meal. As two cookbook authors, we’re always looking to make reliable easy dinner ideas: and this one is a big winner in our house.
“We made the Tuscan Shrimp tonight and it was most delicious! The sauce had so much rich flavor, we used half and half and whole milk. The jammy strips of sun dried tomatoes were a really yummy surprise. The recipe was thorough and easy to follow. Another incredibly delicious recipe from A Couple Cooks!” -Renata
We like to call this Tuscan shrimp recipe “Marry Me Shrimp,” because if you make it for someone they just might offer a marriage proposal! But in all seriousness, it’s similar to the recipe “Marry Me Chicken”, which also features a creamy sauce with sun dried tomatoes. Here’s what you’ll need for this recipe and a few notes on whether substitutions work:
There are many ways to serve Tuscan shrimp—which makes it a very versatile recipe for serving! Here are a few ideas for making it into a quick and easy dinner idea:
If you’d like to serve this Tuscan shrimp as a dish where the pasta is mixed into the sauce, here’s what to do.
This Tuscan shrimp recipe is best served the day it is made. You can store leftovers up to 3 days refrigerated. However, Alex and I are not huge fans of next day shrimp (just our personal preference), so we find it’s best within a day or so. Reheat gently on the stovetop before serving.
This Tuscan shrimp is one of our new favorite shrimp recipes—of which we have loads! A few more family favorites are Shrimp Fajitas, Garlic Shrimp Pasta, Shrimp Primavera, Sauteed Shrimp, or Grilled Shrimp. We also love Shrimp Linguine and these Famous Shrimp and Grits.
This Tuscan shrimp recipe is gluten-free and pescatarian.
Yes, you can use frozen shrimp, just make sure to thaw them completely before cooking. Pat them dry with paper towels to remove excess moisture.
Shrimp cooks quickly, so keep a close eye on it. It’s done when it turns pink and opaque throughout. Overcooked shrimp will be tough and rubbery.
This dish pairs well with a variety of sides. Try serving it over pasta, rice, or mashed potatoes. You could also serve it with crusty bread to soak up the delicious sauce.
While it’s best enjoyed fresh, you can measure out the sauce and vegetable ingredients ahead of time and store them separately in the refrigerator. Cook the shrimp just before serving to ensure it stays tender and juicy.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes 
Yield: 4 This flavorful Tuscan shrimp recipe impresses everyone—the perfect easy dinner! We also call it “Marry Me Shrimp”, a meld of juicy shellfish with sun-dried tomatoes, spinach, and a creamy garlic sauce. Serve with pasta, rice, or veggies for a fun meal!
Category: Main Dish
Method: Stovetop
Cuisine: Seafood
Diet: Gluten Free
Make this super simple 30-minute Roasted Tomato Pasta for an unforgettable late summer dinner! With beautifully blistered roasted tomatoes, garlic, herbs, and al dente pasta in every bite, you’ll be making this recipe on repeat. Looking for more light and fresh pasta recipes to add to your dinner menu? Check out my Green Pasta, 15…
Make this super simple 30-minute Roasted Tomato Pasta for an unforgettable late summer dinner! With beautifully blistered roasted tomatoes, garlic, herbs, and al dente pasta in every bite, you’ll be making this recipe on repeat.
Looking for more light and fresh pasta recipes to add to your dinner menu? Check out my Green Pasta, 15 Minute Lemon Pasta, and One Pot Vegan Pasta recipes as well.
Cozy and delicious dinners don’t have to be complicated. Just look at this simple Vegan Roasted Tomato Pasta recipe! By roasting tomatoes with aromatics, cooking pasta on the stove, and then tossing the two together, you’re left with an addictively delicious meal that only takes 30 minutes.
Why roast tomatoes for pasta? Obviously, tossing raw cherry tomatoes with cooked pasta is faster and easier, but taking the time to roast them in the oven takes every bite to the next level. The heat of the oven draws out their natural sugars and hidden flavors, and when combined with garlic and herbs, you get a hands-off, umami-packed, and perfectly sweet cherry tomato sauce.
Simple, quick, and healthy, the whole family is going to love this meal, especially when it’s served with a few dollops of my Almond Ricotta Cheese!
Find the complete recipe with measurements in the recipe card below.
Slice the cherry tomatoes in half and place them in a baking dish. Drizzle with olive oil, then add the minced garlic, salt, oregano, and thyme. Toss to coat.
Roast the tomatoes in the oven until they’re soft, juicy, and slightly charred.
Meanwhile, cook the pasta on the stove according to the package instructions. Drain and set aside.
I used orecchiette pasta but any kind of pasta will work here. Use spaghetti, penne, fettucini, bowtie, gluten-free, zoodles, gnocchi, or any other type you have at home.
Dump the cooked pasta in the baking dish with the tomatoes, along with the chopped basil and lemon juice. Toss to combine.
Serve the pasta right away with vegan parmesan cheese or dollops of my creamy Vegan Ricotta Cheese and more basil on top. Enjoy!
This pasta dinner only gets better with vegan parmesan, balls of mozzarella, vegan ricotta, a drizzle of balsamic reduction, and/or fresh basil on top. You could even add a dollop (or two) of my Vegan Pesto Sauce for a fresh and herbaceous twist.
Serve the warm tomato pasta in bowls with vegan garlic bread or dinner rolls on the side. For a complete dinner, pair the pasta with simple side dishes, like a white bean salad, vegan caesar salad, roasted squash and zucchini, or roasted ratatouille.
Almost any type of tomato can be roasted, but as a general rule of thumb, smaller varieties are best (small tomatoes = more flavor). I used cherry tomatoes for this recipe, but grape, Campari, Roma, or plum tomatoes all work well, too.
Feel free to roast sliced red onions, red bell peppers, shallots, carrots, zucchini, or mushrooms alongside the tomatoes and garlic. Or, after roasting, stir capers or green or black olives in with the tomatoes and pasta for a briny burst.
Transfer the leftover pasta to an airtight container and store it in the refrigerator for 2 to 3 days. When it’s time to eat, reheat the leftovers in the microwave or in a lightly oiled skillet on the stove.
This roasted vegetable pasta is tossed with lots of caramelized roasted veggies and a delicious balsamic garlic butter sauce. So simple and delicious! This roasted veggie pasta was an instant hit in our house! I mean, it’s hard to go wrong in our book with mixing a big pan of caramelized veggies with pasta. But […]
This roasted vegetable pasta is tossed with lots of caramelized roasted veggies and a delicious balsamic garlic butter sauce. So simple and delicious!
This roasted veggie pasta was an instant hit in our house!
I mean, it’s hard to go wrong in our book with mixing a big pan of caramelized veggies with pasta. But we loved the simplicity of the butter-balsamic-garlic sauce here, which perfectly complemented the flavors of the roasted veggies without overpowering them. When tossed with a generous handful of salty freshly-grated Parm and lots of fresh basil, this dish was absolutely bursting with big, fresh, summertime flavors. We went back for seconds…and then thirds! Couldn’t get enough of this one. ♡
The veggie options here are totally flexible, so please feel free to use whatever sounds good (or is overflowing in your garden, if you happen to have a green thumb!). You could also add in an extra protein if you’d like (such as chicken, sausage, shrimp, etc). And while I love the warm roasted veggies here fresh out of the oven, we can vouch that this recipe tastes equally delicious served as more of a cold pasta salad, so be sure to enjoy those leftovers too.
Let’s make some veggie pasta!
This peach burrata salad is one of the simplest, best ways to use this seasonal fruit! Juicy ripe peaches, creamy…
This peach burrata salad is one of the simplest, best ways to use this seasonal fruit! Juicy ripe peaches, creamy rich cheese, fresh basil, and a drizzle of olive oil and vinegar make each bite a masterpiece. This one is a must-make summer recipe!
Peach season is glorious, and what better way to enjoy it than a peach burrata salad? Eating sweet, ripe juicy peaches with creamy, rich burrata cheese is one of life’s great pleasures. Top it with fresh basil, olive oil, and balsamic, and each bite will make you melt.
As two cookbook authors, this is at the top of our summer must-makes. It is absolutely heavenly and so simple to put together—it’s not even really a recipe, more of a combination of stellar ingredients. The candied pepitas are a fun addition inspired by a salad we had at a restaurant; you can substitute purchased roasted salted pepitas or simply omit. Either way, anyone who tastes a bite of this one will rave.
Peach burrata salad is all about celebrating ripe, beautiful peaches: the perfect summer salad recipe idea. Here are a few notes about the ingredients in this “recipe” (which is really more of an idea):
Peaches can be a touchy fruit, and you want the very best ripe peaches for this peach burrata salad. To check ripeness, give the peach a gentle squeeze. It should be slightly soft to the touch. If it feels firm, it will need a few days to ripen. Here’s how to ripen peaches:
We recently had candied pepitas in a salad a restaurant, and loved the pop of crunchy, salty sweet flavor. This peach burrata salad is great with them, though you can use any sort of crunchy topper or omit. If you’d like to try them, here’s what we did:
There are so many great ways to use burrata cheese. We love it best in burrata pasta with tomato sauce, or on a gooey burrata pizza. Of course, it’s classic in a burrata salad with peppery arugula. Here are all of our favorite burrata recipes to browse!
This peach burrata salad is vegetarian and gluten-free.
Burrata is a fresh Italian cheese made from mozzarella and cream. It has a soft, creamy center and a delicate mozzarella shell. You can typically find it in the specialty cheese section of most grocery stores or at Italian markets.
Look for peaches that are fragrant, slightly soft to the touch, and have a deep golden color. You can use either yellow or white peaches, depending on your preference.
This salad is incredibly versatile! You can add a variety of fresh herbs like basil, mint, or tarragon, or try adding some chopped nuts like pistachios, almonds, or walnuts for a bit of crunch. Grilled corn and prosciutto are also delicious additions.
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 2 to 4 servings Roasted salted pepitas are easy to find at the store. If all you can find is raw pepitas, place them in a skillet over medium heat for 5 to 6 minutes until they start to pop and brown. Remove into a bowl.
Or make candied pepitas: Place ½ cup raw pepitas in skillet over medium heat for 5 to 6 minutes until they start to pop and brown (you can also use roasted salted; skip this step and omit the salt in the next step). Remove into a bowl. Place ¼ cup brown sugar and ½ tablespoon water into the same skillet and stir until it melts. Add the pepitas and ¼ teaspoon salt and stir for 1 to 2 minutes until coated and sticky. Remove to parchment paper in a single layer. Allow to cool until dry, about 1 hour.
Category: SaladMethod: No CookCuisine: SaladDiet: VegetarianAll of the best tips we learned in Italy about how to make classic tomato basil bruschetta. Tomato season means…time to make tomato bruschetta! ♡ I’ve long been a big fan of this classic Italian appetizer. But a few years ago during our trip to Rome, my husband and I had the opportunity to take a […]
All of the best tips we learned in Italy about how to make classic tomato basil bruschetta.
Tomato season means…time to make tomato bruschetta! ♡
I’ve long been a big fan of this classic Italian appetizer. But a few years ago during our trip to Rome, my husband and I had the opportunity to take a cooking class on the art of making traditional tomato basil bruschetta and learned a few tips and techniques we found helpful. So I figured that tomato season would be a good time to pop in here and share a bit of what we learned!
First, a quick note about pronunciation. Americans often pronounce bruschetta with an “sh” sound, but the Italian ch is actually pronounced like an English “k”, so it should sound more like broo-skeh-tah. (By the way, the plural of bruschetta is bruschette — broo-skeh-teh.) Its name is derived from the Roman verb meaning “to toast” or “to roast over coals,” which makes sense because bruschetta is commonly regarded as one of the best uses for leftover bread.
Tomato bruschetta been a popular dish in Italy since the 16th century, back when tomatoes first arrived on the scene in Europe. And as with most classic Italian dishes, the components of tomato bruschetta are intentionally kept simple so that the vibrant, fresh flavor of each ingredient can each really shine through. All you need are ripe tomatoes, good-quality olive oil, fresh basil, garlic, oregano, sea salt and crusty bread to make an excellent batch of bruschette al pomodoro. It’s a quick and easy appetizer to assemble. And, if you’d like, you can even prep the crostini and tomato basil topping hours in advance and assemble just before serving, making bruschetta a terrific option for easy entertaining.
The most important thing that our instructor stressed again and again is that amazing tomatoes make for amazing bruschetta. So let’s make the most of tomato season and whip up a quick batch of bruschetta!
What could be better than the saucy, savory goodness of classic ratatouille!? Answer: SHEET PAN ratatouille! Say “au revoir” to stovetop babysitting, and “bonjour!” to extra caramelization with minimal effort!
Turn it into a satisfying plant-based meal…
What could be better than the saucy, savory goodness of classic ratatouille!? Answer: SHEET PAN ratatouille! Say “au revoir” to stovetop babysitting, and “bonjour!” to extra caramelization with minimal effort!
Turn it into a satisfying plant-based meal by adding protein-rich Crispy Baked Italian Herb Tofu and drizzling with Creamy Pesto Sauce. We have a feeling it’ll be your new favorite summer meal!
Sheet Pan Ratatouille with Crispy Baked Tofu from Minimalist Baker →
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