Summer Weeknight Burst Tomato Burrata Pasta.

This weeknight burst tomato burrata pasta is perfect for summer dinner! Burst tomatoes, garlic, parmesan, basil and melty burrata is a dream come true on your summer table. So fresh and comforting.  This may be my ultimate summer weeknight meal. I mean… can you blame me?! Those burst tomatoes. Melty burrata. Garlic and olive oil. […]

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This weeknight burst tomato burrata pasta is perfect for summer dinner! Burst tomatoes, garlic, parmesan, basil and melty burrata is a dream come true on your summer table. So fresh and comforting. 

This may be my ultimate summer weeknight meal. I mean… can you blame me?!

burst tomato burrata pasta

Those burst tomatoes. Melty burrata. Garlic and olive oil. Tons of fresh basil. The pasta!!

It’s everything in a skillet that is so deliciously summer and comforting and warm. And SIMPLE. 

Oh yes.

This is a super simple dish with a few ingredients but it will blow your mind in terms of flavor. It’s all I want to eat. 

burst tomatoes and garlic

Burst tomato pasta isn’t a new thing around here! We absolutely adore this roasted garlic butter burst tomato bucatini dish too – again it’s simple in terms of ingredients, but has so much flavor. The good news is that this dish here with burrata is so much easier – no need to roast the garlic and make a butter. Everything can go into one skillet and get all merry and delish.

pasta with burrata cheese

I like to kick things off here with a slightly spicy garlic oil. My garlic sauce pasta is always a huge hit, and I wanted to take some notes of flavor from that. So we start with a bunch of garlic cloves and red pepper flakes. Then let the tomatoes burst in that incredible oil. They take on so much flavor while at the same time melting into the oil. It sort of creates a burst tomato oil in a way, with hints of garlic and spice.

It’s SO GOOD.

You could seriously use the oil itself to dip some fresh sourdough in. Or drizzle on vegetables. It’s fantastic.

burst tomato burrata pasta

What I reeeeeally love about this recipe is that even though tomatoes aren’t perfect yet where I live, lettings them burst in a skillet gives them a ton more flavor. Sort of like slow roasting them. So it means you can technically make this dish any time of year and be happy. 

burst tomato burrata pasta

One the tomatoes have burst in the garlicky oil, toss in some cooked pasta and lots of basil. Once everything is combined and coated in our little makeshift sauce, throw on the burrata cheese.

I love burrata SO much in this dish because it continues to melt into the warm pasta and bring everything together. You can toss it as much as you’d like, so it disperses the cheese or you can leave the burrata in fresher chunks and serve it that way. 

burst tomato burrata pasta

Just look at that melty cheese and garlicky, saucy pasta. LOVE. (more…)

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Roasted Corn and Black Bean Cheddar Melt Burgers.

These black bean corn burgers are summer perfection! Roasted corn, bell peppers and black beans come together for the best burger ever! These burgers are summer on a bun! Seriously. These are one of my favorite weeknight meals because they are so versatile. The flavor screams summer garden and warm weather. The texture is fabulous. […]

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These black bean corn burgers are summer perfection! Roasted corn, bell peppers and black beans come together for the best burger ever!

These burgers are summer on a bun!

roasted corn black bean burgers

Seriously. These are one of my favorite weeknight meals because they are so versatile. The flavor screams summer garden and warm weather. The texture is fabulous. And you can eat them on a bun, in a wrap, on a salad, by themselves with lots of dip… as you can see, the options are endless! 

That’s my favorite kind of meal, obviously. 

black bean burger mix

So!

If you have a copy of Everyday Dinners, then you know that our most favorite black bean burger recipe is inside the burger. And it’s actually baked! Yes, baked in the oven – not done in a skillet or on the grill.

Now of course, you CAN do them in a skillet or on the grill. That works too! But something about the ease of baking them is just amazing. 

P.S. if you don’t have your copy of the book yet, grab it here

roasted corn black bean burger patties

I took the recipe and used some of the base to make these roasted corn and black bean burgers. I was inspired after we went to a local burger restaurant a few weeks ago and saw their corn and black bean burger on the menu. And I knew I had HAD to try it with my favorite black bean burger recipe. As a huge corn lover, I thought it would be perfect (I was right) and couldn’t wait to give my black bean recipe a summer lift! 

roasted corn black bean burger patty

These black bean burgers have the roasted corn and bell peppers diced up and mashed inside. The key to great texture is making sure to mash about half of the beans coarsely and leaving the rest whole. The corn and peppers also add a great bite. 

You seriously won’t BELIEVE how fast these come together. I love to add in some BBQ sauce, garlic, breadcrumbs and lots of seasonings to make the flavor pop. I’ve used leftovers of these on top of grain bowls, I’ve crumbled them in salads and I’ve even used them for patty melts.

They are absolutely wonderful!

roasted corn black bean cheddar melt burgers

The thing is, I do have another veggie burger here on the blog that we adore.

I have shared my ultimate absolutely favorite veggie burger here – and it is a major HIT. That has not changed. That veggie burger is incredible – quite possibly the best one I’ve ever tasted. It is also a ton of work and so high maintenance. It’s not a burger I could ever make every week or anything – because it takes a ton of prep.

And more importantly, it’s not fully bean based! There are beans in it, but there are SO many other things that bring it together so it doesn’t seem like a black bean burger.

roasted corn black bean cheddar melt burgers

So enter these: these burgers are more of a classic summer black bean burger, with corn and peppers, and they come together FAST. You don’t have to prep much ahead of time. You can throw them together and have them made for dinner or lunch and be good to go.

roasted corn black bean cheddar melt burgers

One these burgers are cooked, I love to melt sharp cheddar on top. I’ve never met a burger that doesn’t want cheese and these are no exception! I also will sometimes do a spread of some sort – either my house sauce, garlic herb mayo, maybe even ketchup. 

Throw on some greens (I love arugula microgreens with their peppery bite) and then I top everything with pickled onions. A fluffy bun gives the burger a warm hug and it’s a serious delightful meal! I mean, check out that texture! (more…)

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Chili Lime Sweet Potato Taco Bowls with Chipotle Ranch.

These chili lime sweet potato taco bowls are served over rice and black beans, drizzled with chipotle ranch and lots of delish toppings! My favorite kind of monday meal!  Or let’s just say, a taco bowl meal any day of the week is what I want to eat. Taco bowl, burrito bowl, whatever you want […]

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These chili lime sweet potato taco bowls are served over rice and black beans, drizzled with chipotle ranch and lots of delish toppings!

My favorite kind of monday meal! 

chili lime sweet potato taco bowls

Or let’s just say, a taco bowl meal any day of the week is what I want to eat.

roasted chili lime sweet potatoes

Taco bowl, burrito bowl, whatever you want to call it! See, I have made burrito bowls before – these caramel chipotle sweet potato burrito bowls are pretty darn good. I usually serve them with quinoa!

This is another hack on the taco bowl. Chili lime spiced sweet potatoes – I like to use tajin – and all finished off with a chipotle ranch.

Oh my WORD.

The chipotle ranch is drinkable. It’s true, it’s true. You will absolutely love it. 

roasted chili lime sweet potatoes

My favorite thing about bowls like this is that you can make them HOWEVER YOU WANT. Yes, mine always seem to get out of control with loads of toppings. I can’t help it!

I want salsa or pico but also pickled onions and avocado or guac and definitely cheese. The toppings are the best part.

OH and crushed tortilla chips OF COURSE. 

Bowls like this are ridiculously filling too. You can make them as large or as small as you want. My base for these are the chili lime sweet potatoes and black beans. I also like to add in some rice if I have it, as burrito-ish as that may make the bowl. 

sweet potatoes, black beans and rice in a bowl

I roast the sweet potatoes and it’s something you could easily do ahead of time. You can also even grill them if you wish, now that the weather is getting warmer. While the potatoes cook, I get everything else together. It’s pretty simple – DON’T be intimidated by the ingredient list!

First, I’m giving you the entire chipotle ranch recipe below, which you can make days ahead of time. I’m also listing out a bunch of different toppings you can use. Not every single thing in the list is a necessity – it all depends on what you want to put in your bowls. 

Regardless, take the cooking time of the sweet potatoes to get everything together!  (more…)

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Burrata Baked Ziti from Everyday Dinners!

This burrata baked ziti is such a satisfying dish! Loaded with garden vegetables, marinara and melty burrata cheese, it’s perfect for dinner or even a potluck or dinner party. The dish comes together even quicker by using any leftover roasted vegetables you may have! This is a recipe from my newest book, Everyday Dinners, and […]

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This burrata baked ziti is such a satisfying dish! Loaded with garden vegetables, marinara and melty burrata cheese, it’s perfect for dinner or even a potluck or dinner party. The dish comes together even quicker by using any leftover roasted vegetables you may have! This is a recipe from my newest book, Everyday Dinners, and I can’t wait for you to get your hands on it! Scroll down to enter a giveaway for some of my favorite places! 

If you love melty burrata cheese and pasta with marinara, you are in the right place!

burrata baked ziti from everyday dinners

Add in a bunch of vegetables too and this just gets better and better. This is the burrata baked ziti with extra veg from Everyday Dinners and I couldn’t wait to share it with you! It is so darn good. Everything I love in a pasta dish. Perfect served with a big old house salad. Lovely at a potluck or dinner party!

It’s a major crowd pleaser and a dish everyone requests.

everyday dinners

YOU GUYS!!! Everyday Dinners will be out in the world in ONE WEEK. Just seven days until you can get your hands on your own copy!

I have poured my heart and soul into 100 recipes here for you ALL ABOUT DINNER in this little book – perfect for busy weeknights! There is a ton of info on meal prepping too – as well as ways to meal prep for EVERY SINGLE RECIPE in the book.

YES!

THIS IS THE WEEKNIGHT DINNER BIBLE.

If you preorder a copy today, you get not only Everyday Dinners when it releases on May 4, but you also get the free (!!!) bonus cookbook too!

And! You can preorder a signed copy (!!!) from Penguin Bookshop! Perfect, just in time for Mother’s Day. There are a limited number of signed copies and I’ll be signing the orders one more time later this week, so if you’d like a signed book, grab one HERE!

YOU CAN ALSO PREORDER FROM:

Bookshop

Target

Everyday Dinners

Barnes & Noble

Indiebound

Google Play

Apple Books

Books A Million

Regardless of where you order you book, everyone can also get a signed book plate, essentially giving you a signed copy of the book.

In order to get a signed book plate for your book, you must follow these instructions below.

  1. Forward (or send a screenshot of your order) to everydaydinnersbook@gmail.com
  2. Include your name and full mailing address. The signed book plate will be arriving via snail mail (so you can stick it in your book!) and we will need your full mailing address to send it to you.

The book plates will ship separately from your book and may arrive before your book, so be sure to hold on to it!

burrata baked ziti from everyday dinners

My idea in creating this recipe was to utilize some of the leftovers in your fridge. Of course, the recipe below will be written from start to finish. But if you have leftover roasted, grilled or sautéd veggies in your fridge from the week, this is the most PERFECT dish. The best way to use them up – that allows you to make something “new” and fun. And obviously, something that tastes fantastic.

I want Everyday Dinners to be a weeknight resource for you. So that no matter what, even in the busiest of weeks, you’d be able to have tried and true recipes that you could fall back on. Ones that would become staples in your kitchen for years to come. Ones that would become the recipes you adapt over the years and even make your own!

That’s one of the reasons I love sharing recipes so much. The way that dishes change in everyone’s kitchen and become a part of life is amazing. It makes me all warm and fuzzy inside!

burrata baked ziti from everyday dinners

Giveaway!

To celebrate the almost-launch of Everyday Dinners, I’m giving away five $250 gift cards to my favorite places! You can choose a $250 gift card from Williams Sonoma, Sephora, Nordstrom or Amazon.

Of course, I would LOVE if you’d preorder a copy of Everyday Dinners too.

To enter: Just leave a comment on this post letting me know your favorite weeknight dinner! (more…)

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Pizza Supreme Mac and Cheese.

Get ready for pizza mac and cheese! I can’t tell you how often I call this “max and cheese,” because ever since Max was around 1.5 or 2 years old, he would ask for “max and cheese.” So in other words, please enjoy this pizza supreme max and cheese!  No but really. Pizza flavors + […]

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Get ready for pizza mac and cheese!

white pizza supreme mac and cheese

I can’t tell you how often I call this “max and cheese,” because ever since Max was around 1.5 or 2 years old, he would ask for “max and cheese.”

So in other words, please enjoy this pizza supreme max and cheese! 

peppers and olives

No but really. Pizza flavors + mac and cheese? I need nothing else in the world. This is ridiculously delicious, creamy, flavorful, satisfying and a huge crowd pleaser. It’s customizable and exactly what you want to eat this weekend! 

At least, I’m hoping it is. Pizza mac and cheese is what I want to eat all the time. 

white pizza supreme mac and cheese before baking

I find it funny that I like to make “pizza supreme” flavored dishes because for most of my life, if I was ever served a pizza supreme, I would run away!! If you’re not familiar, the idea of pizza supreme means that it’s loaded with alllll the toppings. Well, most of them. Peppers, mushrooms, pepperoni, sausage, olives, etc.

Things like that!

I’m sure it differs depending on location, but these are the ones that nostalgically stick out in my mind.

white pizza supreme mac and cheese

Even since I made a pizza supreme cauliflower crust pizza, I’ve been in love with this version of pizza supreme. I skip the sausage because I just don’t love sausage (it’s the fennel seeds. no thanks!) and stick to pepperoni and mostly veggies. I love anything tart and briney, so roasted red peppers and banana peppers both make their way in. Eddie loves those too and they are toppings that we use often on pizza anyway. 

This whole dish was a mishmash of a few of my recipes. My white pizza recipes – which have always been a staple because I grew up not loving tomato sauce. My pizza gnocchi in The Pretty Dish, which is SO delish and comforting. And then that cauliflower crust pizza mentioned above.

white pizza supreme mac and cheese

I just knew that some sort of hybrid of those ideas would be fantastic as a mac and cheese.

And I was right!

So I made this as a baked mac and cheese. Of course, you can use whatever toppings you want and love. You could throw the toppings in a stovetop mac and cheese, but I did find in my testing that baked is best because it also roasts the toppings, like regular pizza does. 

white pizza supreme mac and cheese

Obviously I skipped the tomato sauce here, but if you’re feeling it, you could always add in some roasted tomatoes or even diced tomatoes. Or even dollop some pizza sauce on top! 

When it comes to cheeses, I kept the sauce somewhat traditional with parmesan and mozzarella. But I did throw in some cheddar for sharpness and flavor and it made the entire dish POP.

It’s also your call if you would like to stir more toppings into the mac and cheese for extra texture or just leave them on top. There is no wrong way here, it’s just your preference and what you like best. For example, I stir the roasted red peppers into my mac and cheese, but that is it. The rest goes on top and I find we love it that way. 

white pizza supreme mac and cheese

Now what toppings are first on your list?! (more…)

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One Pot Garlic Butter Shrimp and Orzo.

This one pot shrimp orzo is so ridiculously delish! If you can’t tell, I’m having a little moment with shrimp and butter and lemon. I mean, at least it’s a delicious moment? This is weeknight dinner gold. I love a meal that can be thrown together in a few minutes and tastes like absolute heaven. […]

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This one pot shrimp orzo is so ridiculously delish!

one pot garlic butter shrimp and orzo

If you can’t tell, I’m having a little moment with shrimp and butter and lemon. I mean, at least it’s a delicious moment?

This is weeknight dinner gold. I love a meal that can be thrown together in a few minutes and tastes like absolute heaven. When I make this, we cannot stop eating it. Every bite is more incredible than the last.

orzo toasting in brown butter

Why is orzo just oh-so good?! Sure, it’s like rice, but even better. 

I love how it sticks to whatever you toss it with, in a good way. It makes a dish more satisfying too. Plus, it soaks up all the wonderful flavors in the pot.

marinating shrimp in lemon and garlic

Let’s make it tonight!

I toss the shrimp with some olive oil, lemon, salt, pepper and garlic. Crushed red pepper flakes too! Just give it a bit of flavor.

one pot garlic butter shrimp and orzo

Then, the best part? Toasting the orzo in butter. Almost as if it’s arborio rice and you’re making risotto. Let it get a little toasty and golden. At the same time, the butter will brown too. THIS IS WHERE THE FLAVOR IS AT!

All the garlic butter feels start here. I’m all about layering flavor from the bottom up. The garlic butter is fragrant and wonderful and then the toasty orzo gives it even more of a nutty flavor. It’s perfect!

one pot garlic butter shrimp and orzo

The only thing left to do is add the stock, cover the pot and let it go. About 20 minutes later, dinner is ready! 

The beauty in this dish is that both the orzo and shrimp cook quickly. It tastes more flavorful than it looks, which is wild since there are only about ten ingredients in the entire dish.

one pot garlic butter shrimp and orzo

This isn’t an overly complicated dish and it’s certainly not anything groundbreaking. But it’s just one of those recipes that is darn good. Easy but shockingly good. Everyone loves it and you may be tempted to make a double batch. Leftovers are fantastic. It’s simple enough that you can throw a roasted vegetable in the oven if you wish. The best kind of recipe! (more…)

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Make-Ahead Marinated Mediterranean Chickpeas.

My marinated mediterranean chickpeas are your new lunchtime BFF. Marinated chickpeas are one of my favorite things to prep ahead of time. They are so easy and taste fantastic (!!!) from the fridge. And they are so incredibly versatile. You can do all the things with them! Salads, bowls, wraps – everything. They also aren’t […]

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My marinated mediterranean chickpeas are your new lunchtime BFF.

make ahead marinated mediterranean chickpeas

Marinated chickpeas are one of my favorite things to prep ahead of time. They are so easy and taste fantastic (!!!) from the fridge. And they are so incredibly versatile. You can do all the things with them! Salads, bowls, wraps – everything.

roasted red peppers, sun dried tomatoes, chickpeas, feta, spices

They also aren’t anything new around here!

Over the years, I’ve perfected my marinated bean strategy. I’ve shared these marinated white beans and these marinated chickpeas with a panzanella salad. I also have these delish marinated chickpeas in The Pretty Dish!

pouring vinaigrette on ingredients

And since any form of marinated beans are one of the most made recipes in my kitchen (hello, lunch!), I’ve come up with a two part system that I love. 

First, I marinate the chickpeas with a bunch of things that can last a few days in the fridge without getting gross. Think roasted red peppers, sun dried tomatoes, kalamata olives. I also add in some feta because that stays great when marinated for a few days in the fridge too! So that is all step one. Make a batch, throw them in a container and store in the fridge.

up close make ahead marinated mediterranean chickpeas

Step two!

When I eat these, in whatever way I may eat them, I like to add in a few more things. Ingredients that don’t stay great when marinated in the fridge. I stir in some chopped baby cucumber and some fresh parsley. Maybe even a few tomatoes if I have them on hand. 

This base is all you need to make a meal happen quickly.

make ahead marinated mediterranean chickpeas with cucumbers

Now I’ll take that base and use it on salads, in quinoa or other grains, on wraps, even on toast. Mix it with other leftovers, make lettuce cups. 

Or I might even just eat the beans as is with the cucumbers and herbs as a side – or even just for a quick snack if I’m hangry and in a rush.

make ahead marinated mediterranean chickpeas with cucumbers and herbs

I can’t even tell you how often I make these. I mean – all the time!

If you follow along with my weekly menus each Sunday, you probably know that I add them in for lunch often. They are such a great dish to have on hand at times, particularly during busy weeks!

The beans are so satisfying – they make meals more satisfying but also make for the perfect grab-and-go bowl if you need something fast.

make ahead marinated mediterranean chickpeas with cucumbers and herbs

And of course – you can add in anything else you love, have or want! Extra vegetables from cleaning out the fridge, maybe rotisserie chicken or leftover grilled shrimp from dinner. It’s just SO easy. I’ll even bring them out for dinner if we are having a leftover night. They even make a perfect addition to a cheese board.

Tart, briney, flavorful, everything!

make ahead marinated mediterranean chickpeas

Mediterranean Chickpeas

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Mediterranean Marinated Chickpeas

These make ahead marinated mediterranean chickpeas are perfect for meal prepping! Use for lunches or dinners, salads or wraps. Delish!
Course Side Dish
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 3 cups
Author How Sweet Eats

Ingredients

  • 2 (14 ounce) cans chickpeas, drained and rinsed
  • 1 (12 oz) jar roasted red peppers in olive oil and garlic, chopped
  • 4 sun dried tomatoes marinated in oil, chopped
  • 4 ounces feta cheese, crumbled
  • ¼ cup chopped kalamata olives
  • 1 lemon, zest freshly grated and juiced
  • ½ teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 1 ½ tablespoons red wine vinegar
  • 1 tablespoon honey
  • 2 garlic cloves
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • cup olive oil, preferably from the jar of roasted red peppers

for serving:

  • baby english cucumbers, chopped
  • chopped fresh parsley

Instructions

  • In a large bowl, combine the chickpeas, red peppers, sun dried tomatoes, feta, olives, lemon zest, juice , pepper flakes and oregano. Stir to combine.
  • In a smaller bowl, whisk together the vinegar, honey, garlic, salt and pepper. Whisk in the olive oil. I love to use the residual olive oil from the jar of roasted red peppers (or even the sun dried tomatoes). If you don’t have enough, just use as much as you have. Or just use regular extra virgin olive oil.
  • Pour the mixture over the chickpeas. Cover and refrigerate. These stay great in the fridge for about 4 days.
  • These are so versatile! Every time I eat these, I like to stir in fresh cucumber and fresh parsley - as much as you wish. I will stir these in and let them sit for 5 minutes or so. Then I’ll use the chickpeas as desired - eat them as is, add them to salad, to a pita, on toast - anything!

Delish over halloumi too!

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Weeknight Pasta with Artichoke Sauce.

This pasta with artichoke sauce is the easiest dinner ever! Perfect for spring, perfect for busy weeknights, perfect if you just want something fast. If you’re making dinner for just yourself! Really, the reasons are endless.  It’s good. It’s simple. It makes dinner easy.  I’m back with another versatile, easy dinner recipe for you this […]

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This pasta with artichoke sauce is the easiest dinner ever!

weeknight pasta with artichoke sauce

Perfect for spring, perfect for busy weeknights, perfect if you just want something fast. If you’re making dinner for just yourself! Really, the reasons are endless. 

It’s good. It’s simple. It makes dinner easy. 

artichoke sauce in the food processor

I’m back with another versatile, easy dinner recipe for you this week! You can use any cut of pasta (I’m partial to a noodle like bucatini), add more garlic or parmesan and really control the flavor here based on your preferences.

This dish could be a quick side to some grilled chicken or the main meal. You can throw in some clean-out-the-fridge vegetables or bacon – truly adding in almost anything you’d like. 

Because this dish really only needs four ingredients: artichokes, parmesan, garlic and pasta!

Of course, we have some lemon, a little olive oil, salt, pepper and herbs to fancify it.

But really, it’s as simple as can be.

weeknight pasta with artichoke sauce

This artichoke sauce is basically artichoke pesto! It’s SO super simple – a perfectly easy pantry meal. It all starts with a can or jar of artichokes. Be sure to drain your artichokes from the can or jar. Those get blended with the parm, garlic and olive oil – and that’s about it. Season with salt and pepper and you’re good.

YES. 

So embarrassingly easy.

weeknight pasta with artichoke sauce

You can use it exactly like pesto too: cook your pasta, drain it and throw it back in the hot pot. Add in the artichoke sauce and toss the pasta until it’s all combined. The residual heat warms the artichoke sauce and brings the whole thing together. You can also throw in a few tablespoons of reserved pasta water. 

And of course, more parmesan.

Always!

This is one of those meals that will be as flavorful as you make it. If you really love garlic, add in more. As long as you’re using a high-quality parmesan, it will bring a nutty, savory flavor to the dish. I suggest tasting both the sauce and the pasta dish as you go so you can add more salt and pepper where necessary. And don’t forget to salt your pasta water so it imparts flavor too! It’s such a simple dish that building the layers of flavor is where this will shine.

weeknight pasta with artichoke sauce

The artichoke pesto/sauce is something you can also prep ahead of time and keep in the fridge for a few days. That way it comes together even more easily. 

Like traditional pesto, there is a bit of texture here in the way that the artichoke sauce coats the pasta. 

To finish things off, I like to add in a sprinkling of fresh herbs, such as parsley. It adds a fresh flavor and really makes this dish feel springlike, even though it’s a quick pasta comfort food. 

weeknight pasta with artichoke sauce

Pasta with Artichoke Sauce

Print

Pasta with Artichoke Sauce

This pasta with artichoke sauce is a simple 20 minute weeknight meal! A quick blended artichoke sauce is the star of the show here!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 to 4 people
Author How Sweet Eats

Ingredients

  • 1 (14 ounce) can artichoke hearts, drained
  • ½ cup freshly grated parmesan cheese, plus more for topping
  • 1 lemon, zest freshly grated and juiced
  • 4 garlic cloves, minced
  • 4 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 8 ounces spaghetti or bucatini, cooked
  • ¼ cup reserved starchy pasta water.
  • ¼ cup chopped fresh parsley, for topping

Instructions

  • Note: you can use artichokes that are marinated in oil or brined in water for this recipe - just be sure to drain the artichokes completely. The kind of artichokes you use will determine the flavor here, so be aware of adding more salt and pepper when needed. Also a tip: if you use artichoke hearts marinated in oil, you can use the drained oil in the artichoke sauce recipe!
  • Bring a pot of salted water to a boil for the pasta.
  • Place the drained artichokes, cheese, lemon zest and juice, garlic, olive oil, salt and pepper in a food processor. Blend until combined and creamy. It won’t be totally smooth, but you do want it combined and sauce-like. Taste and season the sauce with more salt and pepper as you find necessary. This can be stored in the fridge for 3 to 4 days before using.
  • Cook the pasta according to the directions, making sure to reserve some of the starchy water. Drain the pasta and place it back in the hot pot. Immediately pour the artichoke sauce over it and toss to combine - this will take a few minutes to fully toss it. Add in a few tablespoons of the pasta water to bring it all together. This will not be overly creamy or saucy - it’s more like a pesto that coats the noodles!
  • Sprinkle on more parmesan cheese and the herbs. Serve immediately!

Notes

slightly adapted from delicious mag

weeknight pasta with artichoke sauce

Spring is coming!!

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Roasted Broccoli Cheddar Risotto with Crispy Onions.

Broccoli cheddar risotto is my new favorite thing! I mean, this is basically like risotto mac and cheese. It’s unlike any risotto I’ve tried and so ridiculously good, I can hardly stand it.  It doesn’t even look as good as it tastes! The pictures don’t do it justice, I swear. ALSO. It’s probably a sin […]

The post Roasted Broccoli Cheddar Risotto with Crispy Onions. appeared first on How Sweet Eats.

Broccoli cheddar risotto is my new favorite thing!

roasted broccoli cheddar risotto with crispy onions

I mean, this is basically like risotto mac and cheese. It’s unlike any risotto I’ve tried and so ridiculously good, I can hardly stand it. 

It doesn’t even look as good as it tastes! The pictures don’t do it justice, I swear.

roasted broccoli on a sheet pan

ALSO.

It’s probably a sin to put cheddar cheese in risotto but here we are! 

cheddar risotto topped with roasted broccoli

Yes yes I know that I just gave you another risotto recipe last month, but I couldn’t help it.

I had leftover arborio rice and this combo… who can resist?!

roasted broccoli cheddar risotto with crispy onions

Plus, it comes together nicely because you can make the broccoli while the risotto cooks. Or you could even use leftover broccoli!

So while the risotto was doing its thing, I took that time and actually roasted the broccoli. I don’t think it’s any secret how obsessed I am with roasted broccoli. Which, yes, still blows my own mind considering I loathed any and all vegetables when I started this blog. But it’s true! And it’s easily my favorite, most-made vegetable in this house.

roasted broccoli cheddar risotto with crispy onions

I love roasted broccoli because of the charred, crispy edges, the depth of flavor that roasting brings and how it changes the texture so it’s more than palatable. You don’t necessarily HAVE to roast it if you don’t want to! You could steam, use a bag of frozen steamed broccoli even, or chop it small and keep it raw and just let the residual risotto heat soften it a bit. 

Totally up to you! I will always go with roasting. 

roasted broccoli cheddar risotto with crispy onions

And I make this risotto just like the scallop risotto that I posted last month. I use a dry white wine (like sauvignon blanc) and if you don’t have it on hand or don’t consume alcohol, you can just use more chicken or vegetable stock. 

Stir the risotto until plump and creamy, stir in the cheddar cheese (I like to use freshly grated white cheddar, but I threw in some sharp yellow cheddar too so you could see it!) and fold in the broccoli.

Then the topping!

Oh, it’s freaking good. I sprinkle a couple of the crispy onions on top for extra flavor and crunch. I just use the store bought version for this. You can also make them yourself if you wish, but I find that it’s unnecessary for this recipe. These make a huge difference on top and just add something really special.

roasted broccoli cheddar risotto with crispy onions

Finally! It’s up to you whether this is your main dish or a side dish. I know most restaurants considering risotto to be the main dish. I could easily eat this as the main dish – and the kids would too.

Eddie definitely prefers it as a side dish, so you can serve it as a side, or throw something else in it to bulk it up. Rotisserie chicken, smoked sausage, even beans.

roasted broccoli cheddar risotto with crispy onions

Now excuse me while I go dive into a bowl of this!

roasted broccoli cheddar risotto with crispy onions

Broccoli Cheddar Risotto

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Broccoli Cheddar Risotto

This broccoli cheddar risotto is like risotto mac and cheese! Roasted broccoli, creamy sharp cheddar and crispy onions. Delicious.
Course Main Course, Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 4 cups broccoli florets
  • 2 tablespoons olive oil
  • kosher salt and pepper
  • 6 cups chicken or vegetable stock
  • 4 garlic cloves, minced
  • 1 ½ cups arborio rice
  • ¾ cup dry white wine, like sauvignon blanc
  • 4 tablespoons unsalted butter
  • 8 ounces freshly grated sharp cheddar cheese
  • ½ cup crispy onions, such as French’s or 365 brand

Instructions

  • Preheat the oven to 425 degrees F. Place the broccoli florets on a baking sheet and toss with 1 tablespoon of the olive oil. Sprinkle all over with salt and pepper. Roast for 15 to 20 minutes, until golden.
  • In a separate saucepan or stock pot, heat the stock on low until it’s warm.
  • In another saucepan or pot, heat the remaining tablespoon of olive oil on medium-low heat. Stir in the garlic with a big pinch of salt and pepper. Stir in the rice. Cook, stirring often, to toast the rice for 3 to 5 minutes. The rice should be translucent.
  • Once the rice is translucent, stir in the white wine (or you can just use extra stock). Cook until the wine has been absorbed. Add 1 cup of the warm stock, stirring continuously, until the stock is absorbed. Repeat again with 1 cup of stock, stirring until absorbed. Repeat this process with another 2 to 3 cups of the stock, until the rice is creamy and al dente. You want it to appear “hydrated” – and want there to be some liquid left when serving. This process should take about 15 to 20 minutes.
  • Stir in the butter until melted. Stir in the white cheese until melted. It is richer than parmesan, so it will be creamier than traditional risotto. Taste the rice and season it with salt and pepper as needed. This will depend on how salty your cheese is, so I suggest adding as much as you need!
  • Stir in the roasted broccoli, or serve it on top of the risotto. Top the risotto with the crispy onions and serve immediately.

roasted broccoli cheddar risotto with crispy onions

Heaven in a spoon.

The post Roasted Broccoli Cheddar Risotto with Crispy Onions. appeared first on How Sweet Eats.

15 Minute Lemon Parmesan Cauliflower Gnocchi.

Okay this lemon parmesan cauliflower gnocchi may be life changing! I don’t mean to be dramatic but I’m totally dramatic so I have no other way to say it. This.is.incredible. I love cauliflower gnocchi. In fact, I love it so much that I make it from scratch occasionally. You can find the entire recipe and […]

The post 15 Minute Lemon Parmesan Cauliflower Gnocchi. appeared first on How Sweet Eats.

Okay this lemon parmesan cauliflower gnocchi may be life changing!

15 minute lemon parmesan cauliflower gnocchi

I don’t mean to be dramatic but I’m totally dramatic so I have no other way to say it.

This.is.incredible.

toasted cauliflower gnocchi

I love cauliflower gnocchi. In fact, I love it so much that I make it from scratch occasionally. You can find the entire recipe and video HERE. It’s super good!

While I’ve never looked at cauliflower gnocchi as replacing regular gnocchi, I still adore it. It can really hold its own – it’s so super good. I love the texture. I even love the flavor, which can take on almost anything.

And the best part is that you can toast it in a skillet – from a frozen state! – and have golden, crispy-edged cauliflower gnocchi in no time.

15 minute lemon parmesan cauliflower gnocchi

Then!

Then you can toss it with some cream, lemon and parmesan and go to town. I mean the combination is wonderful. Bright, citrusy, rich but light at the same time. A little cheesy – that savory nuttiness from the parmesan shining through.

It is such a simple, easy meal. Again, embarrassingly easy. It comes together in less than 15 minutes. It’s wild.

15 minute lemon parmesan cauliflower gnocchi

For me, it’s a fun, super fast and easy weeknight dinner. However, it can also be a side dish. Depends on how much cauliflower gnocchi you have! I find that we need two bags for our whole family if we’re using a frozen version.

Or a batch and a half or so of my homemade version

15 minute lemon parmesan cauliflower gnocchi

And YES let’s talk about the lemon elephant in the room. I know I just shared a recipe with lemon earlier this week. I may even share one with lemon next week too! But it’s just such a great flavor, especially in savory dishes. And I find that it brightens up meals so much this time of year. While citrus is still in season, this is the loveliest dinner to make. 

Fresh, bright, but comforting. It’s fantastic. 

15 minute lemon parmesan cauliflower gnocchi

Now the nitty gritty: there are really only six ingredients here if you don’t count the salt and pepper. There is a bit of heavy cream, and after the cauliflower gnocchi sits, it does soak some of it up in the best way possible. So this isn’t a heavy, creamy dish. There’s such a small amount of cream that it’s really used to mix up the parmesan and lemon zest and allow it to coat the gnocchi all over.

Which is PERFECT. 

15 minute lemon parmesan cauliflower gnocchi

If you like toasted gnocchi (I’ve always LOVED it, I first made some back 2013!), you’ll love it. The very light sauce is just perfect to hold the crisped texture of the gnocchi. It tastes like heaven! Serve it as a side dish for the family, or have a bowl of it for dinner. All to yourself.

Now just try not to eat the entire pan…

15 minute lemon parmesan cauliflower gnocchi

Lemon Parmesan Cauliflower Gnocchi

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15 Minute Lemon Parmesan Cauliflower Gnocchi

This lemon cauliflower parmesan gnocchi is the perfect weeknight meal or side dish! Cheesy, lemony, toasted gnocchi is delicious.
Course Main Course, Side Dish
Cuisine American
Total Time 15 minutes
Servings 1 to 2 people
Author How Sweet Eats

Ingredients

  • 12 ounces cauliflower gnocchi, frozen or fresh/thawed
  • 3 tablespoons unsalted butter
  • cup cream
  • ¼ cup finely grated parmesan cheese, plus more for topping
  • 2 lemons, zest freshly grated
  • kosher salt and freshly ground black pepper
  • fresh herbs, like basil or parsley, for topping

Instructions

  • Heat the butter in a nonstick skillet over medium heat. Once melted and bubbling, add in the cauliflower gnocchi. It can be frozen or thawed! Cook the gnocchi for 2 to 3 minutes, without tossing, until it gets golden brown on one side. Flip and cook for 2 to 3 minutes more. You want it golden brown on both sides and by that point, it should be cooked and warm through!
  • Pour in the heavy cream, the lemon zest and a pinch of salt and pepper. Stir in the parmesan. Taste and season with more salt and pepper if needed. The gnocchi will soak up a bit of the cream, but it still adds a wonderful richness and texture to the dish. Top with fresh herbs and serve, with more parmesan for topping.

15 minute lemon parmesan cauliflower gnocchi

Toasty, golden perfection!

The post 15 Minute Lemon Parmesan Cauliflower Gnocchi. appeared first on How Sweet Eats.