all things food
If you love enchiladas and roasted winter squash, this recipe is a must-try! We loved the filling of our enchilada bake so much we couldn’t help but add it to a roasted butternut squash, and the results were phenomenal!
This smoky, saucy, hearty stuff…
If you love enchiladas and roasted winter squash, this recipe is a must-try! We loved the filling of our enchilada bake so much we couldn’t help but add it to a roasted butternut squash, and the results were phenomenal!
This smoky, saucy, hearty stuffed squash is a perfect plant-based, gluten-free, nut-free entrée for fall and winter. Enjoy it on its own or top with guacamole and hot sauce and serve alongside grains or a green salad.
This is not your average kale salad. Seriously, friends. It’s so good! Not only is this salad perfect for fall with its hearty, seasonal veggies and gorgeous autumnal colors, but it’s absurdly flavorful and nutritious to boot!
We could not believe how…
This is not your average kale salad. Seriously, friends. It’s so good! Not only is this salad perfect for fall with its hearty, seasonal veggies and gorgeous autumnal colors, but it’s absurdly flavorful and nutritious to boot!
We could not believe how much we loved the bright, savory, sweet, and smoky qualities of this salad, and it’s safe to say it’s our new favorite way to pack in a ton of nourishing veggies.
Hearty Kale Salad with Chipotle Pecan Pesto from Minimalist Baker →
Not to brag, but we really hit it out of the park with these nourishing and delicious Ethiopian-inspired teff crepes! The crepes themselves are endlessly versatile, wholesome, and nutty, and pair beautifully with the warm miso roasted vegetable filling…
Not to brag, but we really hit it out of the park with these nourishing and delicious Ethiopian-inspired teff crepes! The crepes themselves are endlessly versatile, wholesome, and nutty, and pair beautifully with the warm miso roasted vegetable filling. We’re sure you’ll agree once you give them a try!
The crepes could also be filled with an endless variety of savory goodness, or you could take them to the sweet side with a fresh fruit filling — yum!
Savory Teff Crepes with Miso Squash Filling from Minimalist Baker →
Summer and sweet corn are a match made in heaven! I grew up in Illinois, where the corn is plentiful, and we always ate A LOT of sweet corn during the hot summer months. I loved eating it right of the cob, with lots of butter and salt, but I also enjoy…
Summer and sweet corn are a match made in heaven! I grew up in Illinois, where the corn is plentiful, and we always ate A LOT of sweet corn during the hot summer months. I loved eating it right of the cob, with lots of butter and salt, but I also enjoyed making fresh Corn…
The post Corn Salsa appeared first on Two Peas & Their Pod.
Get ready for summertime in a bowl! This fresh and juicy watermelon salad is bursting with flavor thanks to sweet watermelon, crisp cucumber, bright mint leaves, zingy onions, a hint of spice from jalapeños, and crunchy pepitas (or pistachios). It’s al…
Get ready for summertime in a bowl! This fresh and juicy watermelon salad is bursting with flavor thanks to sweet watermelon, crisp cucumber, bright mint leaves, zingy onions, a hint of spice from jalapeños, and crunchy pepitas (or pistachios). It’s all beautifully balanced with salty vegan feta and a zesty lime dressing. Where do we sign up!?
This is a plant-based take on the classic combo that you don’t want to miss!
Minty Watermelon Cucumber Salad (Vegan) from Minimalist Baker →
I’m kind of obsessed with chicken salad lately. It’s easy to prepare, super filling, and the perfect cold meal during these hot summer months. I especially love this chicken salad with apples because it’s full of sweet and crunchy apples, sweet-tart dried cranberries, and a simple homemade dressing that has a bright fresh flavor thanks […]
The post Chicken Salad with Apples appeared first on Budget Bytes.
I’m kind of obsessed with chicken salad lately. It’s easy to prepare, super filling, and the perfect cold meal during these hot summer months. I especially love this chicken salad with apples because it’s full of sweet and crunchy apples, sweet-tart dried cranberries, and a simple homemade dressing that has a bright fresh flavor thanks to the addition of yogurt. And as usual, there are plenty of ways you can add to or swap out ingredients in this chicken salad, so keep reading for ideas!
Originally posted 10-10-2011, updated 8-5-2021.
I cooked up some fresh chicken breasts just before making my chicken salad (see the step by step photos below the recipe), but rotisserie chicken is a really convenient option. If using rotisserie chicken, simply pull the meat from the bone, remove the skin, and give the meat a rough chop. You’ll need about 3 cups of chopped chicken for this recipe. You can also use canned chicken breast, if needed, although that option will have the least desirable texture and flavor of the three options.
Chicken salad is so flexible. Nuts pair really well with the flavors of this salad, so you can try adding some almonds or chopped pecans. Finely diced celery is also nice for some extra crunch. And if you don’t have dried cranberries, golden raisins or fresh grapes also work really well in this recipe.
Chicken salad is usually good in the refrigerator for 3-4 days, but it can vary depending on the freshness of your chicken and the conditions inside your refrigerator. This salad should not be frozen.
You can eat chicken salad several different ways. The most common is as a chicken salad sandwich and you can do this on your favorite bread, on a croissant (like in the photos), or in a wrap. Chicken salad is also a great topper for a green salad, or you can serve it with crackers and a delicious dip (you might want to chop the chicken and apples a little smaller in that case).
Love chicken salad? You might also like Curry Chicken Salad or Broccoli Cheddar Chicken Salad.
You’ll need about 3 cups chopped cooked chicken for this recipe, so if you’re not using rotisserie chicken, you’ll want to cook some chicken first. I used two chicken breasts (about 1.3 lbs. total). I filleted each breast in half to make two thinner pieces, which helps them cook more quickly and evenly. Then I just cooked them in a skillet with a little oil over medium heat until they were golden brown on each side and cooked to an internal temperature of 165ºF.
Allow the chicken to cool for 5-10 minutes before chopping it into small pieces.
Chop one apple into small pieces (about 1.5 cups). You’ll probably want to use a variety of apple that is sweet or sweet-tart, like a Fuji or Gala. Also finely dice about ¼ cup red onion.
Add the chopped chicken, diced apple, diced red onion, and ¼ cup dried cranberries to a bowl.
To make the salad dressing, combine ⅓ cup mayonnaise, ⅓ cup plain yogurt, 1 Tbsp Dijon mustard, 1 Tbsp red wine vinegar, ¼ tsp salt, and ¼ tsp freshly cracked pepper. Stir until evenly combined and smooth.
Pour the prepared dressing over top of the salad ingredients.
Stir until the salad ingredients are combined and coated with dressing. Serve immediately, or refrigerate until ready to eat.
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This super hearty antipasto salad is full of cured meats, cheeses, and pickled vegetables for an extra flavorful and filling salad.
The post Antipasto Salad appeared first on Budget Bytes.
You know how we’re all kind of obsessed with charcuterie boards right now? Who doesn’t love a selection of savory snacky meats, cheeses, and pickled items, ammiright? Well, the Italian version of that is antipasto and it also happens to make for a really delicious and filling salad. So, if you’re like me and don’t want to eat anything but salads for the remainder of summer, I think you’re going to love this Antipasto Salad.
Antipasto is an Italian appetizer course offering a snacky selection of cured meats, pickled vegetables, cheeses, olives, anchovies and more. The word “antipasto” means “before the meal” so it’s basically an appetizer platter. This gorgeous spread is usually served as part of a formal meal, rather than an everyday spread. You can read more about antipasto here.
So to make an antipasto salad I simply piled all those tasty little bits on top of a bed of greens and added a cheesy Italian dressing. And that’s all I really want in a summer meal. Okay, well, maybe some crusty bread to go along with it. ;)
The best part about this salad is that it’s so flexible, so you can mix and match the toppings depending on your budget or availability of ingredients. You can use just about any type of salad green that you like, any meat (or no meat), any cheese, and any vegetable. Need some inspo? Here are a few other ingredients that you can swap in or add:
This salad can get expensive quick if you’re not careful! If you’re lucky to live near an ALDI store, they have a great selection of meats and cheeses for antipasto or charcuterie boards (and I was lucky enough to grab my mozzarella on clearance!). Watch for sales on those shelf-stable jarred items (olives, pickled peppers, artichoke hearts) and save them up for making antipasto later. And get to know your deli because a lot of delis will mark down sliced meats and cheeses when they get near the sell-by date.
A lot of these ingredients also make great pizza toppings, so whenever you have leftovers from pizza night, those items can be used to make antipasto the next night!
The recipe below is for a pretty large salad with 8 servings because it uses whole containers of each ingredient. But it’s easy enough to scale the recipe down as needed. All of the toppings stay pretty fresh when stored separately, so you can make half batches, ¼ batches, or even one salad at a time instead of making the entire batch at once and risking things getting soggy.
And remember, you can change the number of servings in the “servings” box below and the ingredient amounts will auto-adjust for you.
Combine the ingredients for the dressing in a bowl or jar: ½ cup olive oil, 3 Tbsp red wine vinegar, 1 Tbsp lemon juice, 2 tsp Dijon mustard, ¼ tsp garlic powder, 1 Tbsp Italian seasoning, ½ tsp sugar, ½ tsp salt, ¼ tsp freshly cracked pepper, and 2 Tbsp grated Parmesan. Shake or whisk the ingredients until they are incorporated.
Add your salad greens to the bottom of a bowl. I’m using spinach and I chopped it slightly first to make bite-sized pieces.
Cut your meats and cheeses into bite-sized pieces. Thinly slice the red onion and slice the grape tomatoes in half.
Drain all of your jarred items (olives, banana peppers, artichoke hearts) and add them to the salad. Slightly chop anything that has larger pieces.
Give the dressing one last shake or whisk, then drizzle it over the salad. Start with half the dressing, then add more as needed.
Toss the salad until everything is coated in dressing, then enjoy!
The post Antipasto Salad appeared first on Budget Bytes.
I am all about vegetarian tacos, they are my favorite. I love creating fun and delicious veggie tacos like my Roasted Cauliflower Chickpea Tacos and my Sweet Potato Tacos, but these Easy Vegetarian Tacos are my GO TO! I make them almost every week. I l…
I am all about vegetarian tacos, they are my favorite. I love creating fun and delicious veggie tacos like my Roasted Cauliflower Chickpea Tacos and my Sweet Potato Tacos, but these Easy Vegetarian Tacos are my GO TO! I make them almost every week. I love that they have a variety of vegetables and they…
The post Easy Vegetarian Tacos appeared first on Two Peas & Their Pod.
This Curry Chickpea Salad is a fast and easy no-cook lunch that’s perfect for summer. Light, fresh, filling, tangy, and flavorful!
The post Curry Chickpea Salad appeared first on Budget Bytes.
Y’all know I love chickpeas. They’re easy to prepare, versatile, cheap, and full of fiber and other goodies! Chickpea salads have become one of my favorite easy preparations for chickpeas, especially now that it’s mid-summer and a million degrees out. Today I made a light and tangy Curry Chickpea Salad, that you can eat as a wrap, stuffed into a pita, or piled on top of a fresh green salad. It only takes a few minutes to prepare and makes a super tasty lunch!
There are so many different types of curry powder out there and they all have a unique flavor. I haven’t yet met a curry powder that I don’t like, so I can’t suggest one over another, but I’ve tried a few different brands such as Sharwoods, 365, Spice Islands, and Simply Organic. If you want to try making your own curry powder at home, here is a great recipe for curry powder from Hari Ghotra, along with a ton of great info about curry powder, its origins, and ways it can be used.
As I mentioned in the intro, there are a few different ways to eat this Curry Chickpea Salad. I stuffed it into a pita with some lettuce for the photos here, but I’ve also wrapped it up in a tortilla to make a wrap sandwich. You can also scoop it on top of a green salad, or smash up the chickpeas and dip into it with crackers or vegetables.
I didn’t smash the chickpeas this time, but I often do to create a different texture in the salad. It really just depends on what texture you prefer or how you plan to serve it.
Chickpea salads are fun because you can add all sorts of other ingredients to make it fancy, if you have them. I think a grated carrot or diced red bell pepper would add a nice texture and the sweetness would work well with the curry flavor. Finely diced celery would also add a nice crunch, as would some slivered almonds. A few raisins would add a fun pop of sweetness. And lastly, if you can’t do red onion, sliced green onion would be a nice mild option to use in their place.
Love chickpea salads? Try my Scallion Herb Chickpea Salad, Pesto Chickpea Salad, or Sriracha Chickpea Salad Wraps.
First, make the yogurt curry dressing. Stir together ⅓ cup plain yogurt, ½ tsp Dijon mustard, 1 tsp honey, 1.5 tsp curry powder, and ⅛ tsp salt. You can use regular-style or Greek-style yogurt, keeping in mind that Greek yogurt will make a very thick dressing.
Rinse and drain one 15oz. can of chickpeas. Finely dice ¼ cup red onion and chop about ¼ cup cilantro. If you want the onions to have a softer flavor, you can slice them first and soak in cold water for about 5 minutes before finely chopping.
Pour the prepared dressing over the ingredients in the bowl.
Stir until everything is combined, give it a taste, and then adjust the salt or other ingredients to your liking. At this point, you can either leave the chickpeas whole or smash them up a bit. It’s up to you!
Today I left my chickpeas whole, but if I were going to serve them with crackers for scooping I’d probably mash them up a bit so the chickpeas don’t roll off the crackers. :) Enjoy your quick, cold, no-cook lunch!
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The summer produce is so good right now, I can’t get enough. I have been making lots and lots of salads: cucumber salad, tomato salad, easy orzo salad, watermelon salad…just to name a few! At the market, I picked up blueberries and sweet co…
The summer produce is so good right now, I can’t get enough. I have been making lots and lots of salads: cucumber salad, tomato salad, easy orzo salad, watermelon salad…just to name a few! At the market, I picked up blueberries and sweet corn because they looked so good. I made one of my favorite…
The post Blueberry Corn Salad appeared first on Two Peas & Their Pod.