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Apple Walnut Salad

Savor the flavors of this apple walnut salad! Crisp apples mix with crunchy toasted walnuts and a sweet-tart dressing. It’s…

A Couple Cooks – Recipes worth repeating.


Savor the flavors of this apple walnut salad! Crisp apples mix with crunchy toasted walnuts and a sweet-tart dressing. It’s an easy side dish or add protein for a satisfying lunch!

Apple Walnut Salad

Need a delicious salad recipe that goes with just about anything? (We’re always game for ideas.) Try this apple walnut salad! The mix of crisp apples, crunchy walnuts, chewy cranberries and a sweet-tart dressing makes a symphony of textures and flavors. It’s perfect as a side dish, but add protein and it also works as a main meal! You can swap out the dressing and mix-ins to make dozens of variations on the theme, making it endlessly versatile for any time and occasion.

Ingredients in apple walnut salad

An apple walnut salad works in many ways: there are many types of dressings and ways to accessorize the apples. And don’t forget about the classic Waldorf salad of apples, walnuts and grapes with a creamy mayo-based dressing! This apple walnuts salad is all about minimal ingredients with maximum impact. It’s fancy enough for entertaining, yet simple enough to pair with an easy weeknight meal. Here’s what you’ll need for this tasty green salad:

Apple Walnut Salad

Best types of apples for a salad

Make sure to use a crisp tart apple variety in this apple walnut salad. Of course, you can use any apple you have on hand! But it’s nice to use an apple that has a hearty crunch when you bite into it, and a hint of tart to make the flavor pop. Here are our top apple varieties for a salad:

  • Pink Lady: This is our favorite type of apple: the flavor is intensely sweet tart and it has a lovely, bright red color.
  • Granny Smith: Granny Smith is great for salads, though we recommend using it with another red apple for color contrast.
  • Honeycrisp: This variety is a bit sweeter and juicier than Pink Lady, but still a great option.

Dressing variations

This apple walnut salad is delicious with the maple vinaigrette listed in the recipe below. However, it works very well with other dressing ideas as well! Here are some top salad dressings that work with the flavors of this salad:

Apple Walnut Salad

Apple walnut salad topping ideas

Want to mix up the toppings for this apple walnut salad? The sky is the limit! Keep the greens, apples, and walnuts steady and add additional cheese, nuts or other mix ins for a versatile side. Here are some of our top ideas:

  • Feta crumbles or goat cheese crumbles add a pop of salt and a visual appeal.
  • Dried cherries, pomegranate seeds, or raisins can stand in for the cranberries.
  • Parmesan, gorgonzola, gouda, or Manchego also work for the cheese.
  • Try adding a handful of almonds, pecans, pistachios, or hazelnuts alongside the walnuts.
  • Using pepitas is another fun way to mix up the crunchy elements.

Add protein to make it a main dish

Lastly, it’s simple to turn apple walnut salad into a main dish. Simply top with protein! The flavors in this salad work well with chicken, shrimp, salmon, and even tofu as a vegan salad option. Here are some recipes for cooking the protein:

More salad recipes

Love eating salads? We are salad obsessed around here! Here are some of our top favorite salads:

This apple walnut salad recipe is…

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

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Apple Walnut Salad

Apple Walnut Salad


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 4

Description

Savor the flavors of this apple walnut salad! Crisp apples mix with crunchy toasted walnuts and a sweet-tart dressing. It’s an easy side dish or add protein for a satisfying lunch!


Ingredients

For the apple walnut salad

  • ½ cup walnuts
  • 1 crisp tart apple (like Pink Lady)
  • 8 cups mixed greens or tender lettuces (like butter or Bibb lettuce, frisee, etc)
  • ¼ cup dried cranberries
  • 1 handful sliced red onion* (or shallot)
  • ¼ cup feta cheese crumbles (optional; not shown)

For the dressing

  • 2 tablespoons maple syrup
  • 2 tablespoons apple cider or white wine vinegar
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon kosher salt
  • 6 tablespoons olive oil
  • Fresh ground black pepper (optional)
  • To make it a main: Blackened Chicken, Sauteed Shrimp, Baked Salmon, or Baked Tofu

Instructions

  1. Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and slightly darker brown, about 4 to 5 minutes. Remove immediately from the heat and transfer to a plate to stop the cooking.
  2. Make the dressing: In a medium bowl, whisk the maple syrup, vinegar, Dijon mustard, salt, and black pepper. Whisk in the olive oil 1 tablespoon at a time until a creamy dressing forms. (If desired, make in advance and refrigerate up to 2 weeks; bring to room temperature prior to serving).
  3. Thinly slice the apple.
  4. Place the greens on a large platter or individual plates. Top with apple slices, toasted walnuts, dried cranberries, and red onion slices. If desired, add a sprinkle of feta cheese. Top with about 6 tablespoons of the dressing (or more as desired) and serve immediately. (To make ahead, keep all components separate with fresh ingredients and dressing refrigerated. Toss the apples with lemon juice to prevent browning. Bring dressing to room temperature and add all ingredients together directly before serving.)

Notes

*To remove some of the strong flavor of the red onion, you can soak it in cold water for 5 to 10 minutes before assembling the salad.

  • Category: Salad
  • Method: No Cook
  • Cuisine: Salad
  • Diet: Vegetarian

Keywords: Apple walnut salad,

A Couple Cooks - Recipes worth repeating.

Potato Waffles

Potato waffles are crispy and delicious! Made with mashed potatoes, they make a savory or sweet breakfast, appetizer, or brunch.…

A Couple Cooks – Recipes worth repeating.

Potato waffles are crispy and delicious! Made with mashed potatoes, they make a savory or sweet breakfast, appetizer, or brunch.

Potato Waffles

Want a fun way to make a savory breakfast: try Potato Waffles! These crispy waffles are to-die-for, with a crispy exterior and a fluffy, cheesy interior. They taste like a combination of a hashbrown and a waffle, and wow are they delicious. Serve them up savory with sour cream and chives (or as chicken and waffles). Or, they work just as well served sweet with maple syrup! They’re the perfect idea for using up leftover mashed potatoes from Thanksgiving or any meal.

What you need for potato waffles

This potato waffles recipe is perfect if you happen to have leftover mashed potatoes, but you can make them anytime. The delicious cheesy, savory potato flavor will have you hooked! This one went over extremely well in our family, and we loved both the savory and sweet ways to serve them. Other than the mashed potatoes, you don’t need much to bring these together:

  • Refrigerator ingredients: Leftover mashed potatoes, eggs
  • Pantry ingredients: Olive oil, baking powder, salt, all-purpose flour
  • Dairy: Shredded cheddar cheese, milk of choice

Got more leftover mashed potatoes? Also try Mashed Potato Pancakes.

Potato Waffles

Belgian waffles vs standard

This mashed potato waffles recipe works for either Belgian or standard waffles. Our personal preference is Belgian waffles, since they’re thicker and look more impressive. (Here’s the Belgian waffle iron we use.) Here’s more about the different types:

  • Belgian waffles are twice as large as regular waffles. They’re 1 ½ inches thick with a deep grid pattern. One serving size is half of a Belgian waffle, since it’s double the size of a standard waffle — unless you make the half size with ruffled edges (see below).
  • Regular waffles, aka American waffles are about 1/2-inch thick. They’re half the size of the Belgian waffles, and the serving size is 1 waffle.
Potato waffle

Tips on cooking potato waffles

For these potato waffles, we like to cook them in a Belgian waffle maker but make ruffled edges by using half the standard batter. We love the look of these: and you can make more waffles in a single batch! Here’s how to do it:

  • Ruffled edges: Simply use about ½ cup of the batter in a Belgian waffle maker and don’t spread it to the edges. You can also do this in a standard waffle maker by using about ¼ cup batter.
  • Full circular waffles: Use about 1 cup for a Belgian waffle maker or ½ cup for a standard waffle marker, and spread it the edges. These quantities depend on the waffle maker, so eyeball it and adjust quantities as necessary.

Toppings for potato waffles

You can serve potato waffles savory or sweet, which makes them incredibly versatile! We like them as a savory breakfast or appetizer topped with sour cream and chives. But they’re just as good sweet with maple syrup. Here are a few savory and sweet ways we like to top them:

  • Sour cream and chives for a savory breakfast or appetizer
  • Fried chicken for chicken and waffles
  • Pure maple syrup for a sweet breakfast
  • Fruit sauce or compote like raspberry compote or blueberry sauce
  • Fresh fruit like strawberries, raspberries, or sliced bananas
  • Whipped cream like homemade whipped cream
Mashed Potato Waffles

Dietary notes

As written, this potato waffles recipe is vegetarian. For dairy-free, omit the cheese and add another pinch of salt. Use oat milk, and serve with cashew cream.

For gluten-free, you can use gluten-free 1-for-1 flour. Almond flour is another option, but the pancakes would be more fragile and you might want to make them smaller to be easier to flip.

More waffle recipes

These potato waffles are great for using up leftover mashed potatoes at Thanksgiving, or just as a fun and unique savory breakfast idea. Here are a few more waffle recipes to try:

This potato waffles recipe is…

Vegetarian. For dairy-free and gluten-free, see the Dietary Notes section above.

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Potato Waffles

Potato Waffles


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

Description

Potato waffles are crispy, cheesy, and delicious! Whip them up as a savory or sweet breakfast, side or brunch.


Ingredients

  • 2 large eggs
  • 1 tablespoon olive oil
  • ½ teaspoon baking powder
  • ¼ cup all-purpose flour
  • 1 pinch kosher salt*
  • ¾ cup shredded cheddar cheese
  • 2 cups cold leftover mashed potatoes
  • 1 tablespoon milk of choice

Instructions

  1. Whisk the eggs, then add the oil, baking powder, flour and salt and whisk until combined. Change to a spatula and stir in the shredded cheese, mashed potatoes and milk. 
  2. Grease or butter your waffle iron. Add about ½ cup of the batter into the center of the waffle iron (don’t spread it out if it’s a Belgian waffle maker**), then cook according to the waffle iron’s instructions until golden brown: about 3 to 4 minutes depending on your waffle iron. Note that this takes slightly longer than a standard waffle because the batter is denser. Remove the cooked waffles and place them on a parchment-lined or greased baking sheet without stacking. Make the waffles to order, or place cooked waffles in a 250°F oven to keep warm.
  3. Serve immediately with sour cream and chives or maple syrup. Cooked waffles can be frozen; place them in a plastic bag and remove the remaining air with a straw before sealing. To reheat, remove from the freezer and lightly toast in a toaster.

Notes

*If your mashed potatoes are not seasoned with salt, use ⅛ to ¼ teaspoon kosher salt.

**Make small Belgian waffles by using half the batter and not spreading to the edges, which makes for a ruffled edge look.

  • Category: Breakfast
  • Method: Waffles
  • Cuisine: Breakfast
  • Diet: Vegetarian

Keywords: Potato waffles, potato waffle, mashed potato waffles

A Couple Cooks - Recipes worth repeating.

Wild Rice Salad

This wild rice salad recipe is simple and bursting with flavor, with crunchy veggies, pecans, cranberries, a zingy dressing, and…

A Couple Cooks – Recipes worth repeating.

This wild rice salad recipe is simple and bursting with flavor, with crunchy veggies, pecans, cranberries, a zingy dressing, and feta cheese!

Wild Rice Salad

Here’s a hearty fall and winter side dish that’s just begging to jump onto your table: wild rice salad! This mix of rice with crunchy veggies, pecans, cranberries, and feta cheese crumbles is ideal for any occasion, from the holidays to a simple cozy dinner. A maple Dijon vinaigrette dressing infuses a tangy flavor throughout, punctuated by bursts of fresh parsley. It’s pretty simple to put together, and easy to make ahead. Side dish problems, solved!

What you need for wild rice salad

Wild rice is perfect for fall and winter recipes, but did you know it’s not technically rice? It’s the seed from a native grass that grows in lakes and streams in the Northern US and Canada. But since it looks so much like it, wild rice is treated as rice in most cuisines. It was an important staple to Native Americans in the upper Great Lakes area of the US. (I’m from Minnesota originally, so wild rice was part of the heritage and history of where I lived growing up!)

This wild rice salad uses a wild rice blend, which mixes wild rice with various types of rice (most often brown). This makes it both more economical and a better texture for a salad! Here’s what you’ll need for wild rice salad:

  • Pantry ingredients: Wild rice blend, salt, white wine vinegar, Dijon mustard, maple syrup or sugar, olive oil, pecans, dried cranberries
  • Fresh ingredients: Celery, green onions, Italian parsley
  • Dairy: Feta cheese crumbles (omit for vegan and add more salt to taste)
Wild Rice Salad

Notes on using wild rice blend

A wild rice blend is perfect for using in a salad, because the texture of wild rice on its own can be rather heavy. Often wild rice blends will use brown rice, and sometimes other types like red and black rice. This makes the blend much cheaper to produce and it has a softer overall texture, making it easier to eat than straight wild rice.

In this recipe, you can use any package marked “wild rice blend.” Cooking instructions may vary depending on the brand, so use the timing and liquid specified on the package if it differs from this recipe.

Does this work with 100% wild rice?

This wild rice salad also works with pure wild rice! If all you have is pure wild rice, you can use that too. The cook time is essentially the same, but you’ll use more water and drain excess liquid after cooking (vs letting the water absorb in the wild rice blend method). Simply make the following changes:

  • Use 2 ½ cups water instead of 1 ¾ cups.
  • Simmer 45 to 50 minutes, until the rice is split and tender. (Most of the grains will split, but not all: see this photo.) If most of the grains are not split, continue to cook, adding more water if necessary.
  • Once cooked, drain any excess liquid.
Wild Rice Salad Recipe

Customizing this wild rice salad recipe

This wild rice salad recipe is full of goodness, featuring the autumnal flavors of celery, green onion and parsley against nutty pecans and sweet cranberries. Want to swap out some of the ingredients to make it your own, or add some of your favorite items to the mix? Here are a few ideas:

  • Chopped apple
  • Pomegranate seeds (add or use in place of cranberries)
  • Dried cherries
  • Pumpkin seeds
  • Walnuts
  • Baby arugula
  • Fresh rosemary or sage (use only very small amounts, to taste)

More grain salads and side dishes

This wild rice salad is the best fall and winter side. It’s a great fall salad or Thanksgiving side dish, it works for Christmas, and it’s versatile to use at any sort of dinner. Pair it with chicken, baked salmon or vegetarian dinners for a hearty, filling side. Here are a few more great side dishes to try:

This wild rice salad recipe is…

Vegetarian and gluten-free. For vegan, omit the feta cheese crumbles.

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Wild Rice Salad

Wild Rice Salad


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 to 6

Description

This wild rice salad recipe is simple and bursting with flavor, with crunchy veggies, pecans, cranberries, a zingy dressing, and feta cheese!


Ingredients

  • 1 cup uncooked wild rice blend (mix of brown and wild**)
  • ¾ teaspoon kosher salt, divided
  • 2 ribs celery, thinly sliced
  • 2 green onions, thinly sliced
  • 2 tablespoons chopped fresh Italian parsley
  • 1 tablespoon white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup or sugar
  • 2 tablespoons olive oil
  • ½ cup feta cheese crumbles (optional; omit for vegan)
  • ½ cup dried cranberries
  • ½ cup chopped pecans

Instructions

  1. Rinse the rice in a fine mesh strainer under cold water. Add the rice to a saucepan with 1 ¾ cup water and if desired, 1 tablespoon olive oil or butter (optional). Bring to a boil, then reduce to a low simmer and cook for 45 minutes or until all the liquid is absorbed (see notes* and **). Cover and allow to stand and steam for 10 minutes. Stir in ¼ teaspoon kosher salt. Then pour the rice onto a sheet pan in a single layer and place it in the freezer for 5 minutes until the rice is room temperature. (Or, you can make the rice ahead and refrigerate until serving, up to 2 days.)
  2. Meanwhile, prepare the celery, green onion, and parsley as noted in the instructions above.
  3. In a small bowl, whisk together the white wine vinegar, Dijon mustard, maple syrup, olive oil, and ½ teaspoon kosher salt.
  4. When the rice is cooked and cooled, mix it in a large bowl with the chopped vegetables, dressing, feta cheese crumbles, dried cranberries, and chopped pecans. If desired, add a few feta crumbles and pecans to the top for serving.
  5. The salad tastes best fresh, but stores up to 3 days refrigerated. For make ahead, cook the rice and mix the dressing in advance and refrigerate. Add all salad ingredients together before serving.

Notes

*You can use any package marked “wild rice blend” that contains a mix of wild rice with other types of rice, including brown, red and black. Cooking instructions may vary depending on the brand, so use the timing and liquid specified on the package if it differs from this recipe.

**If all you have is pure wild rice, you can use that too. Use 2 ½ cups water instead of 1 3/4. Simmer 45 to 50 minutes, until the rice is split and tender. (Most of the grains will split, but not all: see the photo.) If not, continue to cook until most grains are split, adding more water if necessary. When the rice is cooked, drain excess liquid.

  • Category: Side dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Wild rice salad, wild rice salad recipe

A Couple Cooks - Recipes worth repeating.

Our Best Mashed Potatoes Recipe

This is the best mashed potatoes recipe, hands down! Here’s how to make creamy, perfectly seasoned potatoes that everyone will…

A Couple Cooks – Recipes worth repeating.

This is the best mashed potatoes recipe, hands down! Here’s how to make creamy, perfectly seasoned potatoes that everyone will love.

Best Mashed Potatoes Recipe

“Best mashed potatoes recipe” is a bold claim, but we stand behind it. These really are the best mashed potatoes! They’re swirled with fresh garlic sauteed in butter, milk, and a little sour cream, then mashed into fluffy oblivion. For the creamiest texture you can whip them with a stand mixer. Take them over the top with our secret ingredient to make everyone around the table go mad over them. (We’ve tried it, and it works!)

Best type of potatoes for mashed potatoes

There are several controversies when it comes to the best mashed potatoes, and the first is about the type of potatoes. What’s the best type of potatoes for mashed potatoes? We think it’s a combination.

  • Yukon gold potatoes have a buttery texture and rich flavor. The yellow flesh of a Yukon gold potato is more robust than a russet potato, and the buttery flavor and texture carry the dish. We like to use ¾ Yukon gold potatoes in our best mashed potatoes.
  • Russet potatoes are starchy and add the classic fluffy texture. Use ¼ russet potatoes in the potato mixture, or up to half the recipe.
  • Use peeled or unpeeled potatoes: your choice! We love the look and texture of potato skins in our potatoes, but sometimes we like a smooth mashed potato. You can do either here! The benefit of unpeeled is it’s less work and you keep the nutritional value of the potato skin.
Mashed Potatoes Recipe

Tips for the best mashed potatoes

There are lots of variations in method when it comes to mashed potatoes. Some people use a stand mixer, some use a potato masher. Some chefs use garlic, some heat the dairy before adding it to the mixture. Here’s what we’ve found makes the very best mashed potatoes:

  • Cut the potatoes into even 1-inch chunks. If you cut some smaller than others, the potatoes don’t cook evenly. You run the risk of small uncooked lumps in your mash (it’s happened to us!).
  • Boil the potatoes until they are very tender. You don’t want to go overboard, but make sure they fall right apart when you prick them with a fork.
  • Sauté fresh garlic in butter, then add the milk. Allow the potatoes to steam while you saute the garlic. It will make the kitchen smell amazing and is the essential flavoring for these potatoes. Remove the heat and add the milk, which warms the milk before mashing (which is important for the texture).
  • Add the potatoes, sour cream and salt and mash with a masher. Use a simple potato masher to mash everything into the very best mashed potatoes.

Keep reading for two tips to step them up!

Mashed Potatoes Recipe

How to make smooth creamy mashed potatoes

How to make the best creamy mashed potatoes? Use a stand mixer with the whisk attachment to whip them until they’re beautifully fluffy and smooth!

First, mash the potatoes with garlic, butter, and sour cream by hand to get all the ingredients combined (if you prefer, use the paddle attachment on the stand mixer for that part). Then transfer the mixture to the mixer and mix on low speed with the whisk attachment. It makes the best smooth, creamy texture! One caveat: make sure not to over-whip or the texture can become too thick and gluey.

Variation: garlic mashed potatoes

Love garlic? As garlic afficionados, there’s never such thing as too much garlic in our house! To transform these best mashed potatoes into garlic mashed potatoes, increase the garlic from 4 cloves to 6 cloves for a noticeable garlic flavor. (You can go up to 8 cloves if you like a bold garlic flavor, but we can’t guarantee there won’t be complaints about garlic breath.)

Secret ingredient: prepared horseradish

This best mashed potatoes recipe tastes great with simply garlic, butter, sour cream, and salt. But want to take it even further? Add prepared horseradish.

We learned this trick from a friend, who brought these incredible mashed potatoes to a Friendsgiving once. They had this irresistible savory, tangy, creamy flavor and no one could guess the secret ingredient. Turns out prepared horseradish takes mashed potatoes from good to irresistible without infusing spicy flavor. The quantity specified in the recipe below is enough to taste it but not identify it as horseradish.

It’s not necessary to add this ingredient, but try it if you like! You can also make horseradish mashed potatoes and increase the amount so it infuses the signature spicy flavor.

Best Mashed Potatoes Recipe

A note on serving size

This mashed potatoes recipe uses 4 pounds of potatoes, which is enough for about 8 servings. If desired you can make a half recipe for 4 servings, but we find that the half batch feels small when feeding a family. We prefer making the full 4 pounds and having leftovers (see below).

Storage for leftover mashed potatoes

Our best mashed potatoes last for up to 4 days refrigerated in a sealed container. They taste great rewarmed. We do not recommend freezing mashed potatoes, since it causes the texture to become very runny.

The best thing to do with leftover mashed potatoes? Make Potato Pancakes or Potato Waffles! They have incredible flavor and you can serve them either savory or sweet. We’ve eaten them for breakfast or as a side for salmon for dinner and they taste great both ways!

Mashed potato pancakes

Dietary notes

As written, this mashed potato recipe is vegetarian and gluten-free. For vegan and plant-based, do the following:

  • Replace the butter with vegan butter.
  • Use oat milk, or the dairy-free milk of your choice.
  • Omit the sour cream, and add additional milk until smooth and creamy.

More potato recipes

We hope you’ll agree that this is the best mashed potatoes recipe! Let us know if you make it in the comments below and what you think, whether it’s for a holiday like Thanksgiving or Christmas or an everyday dinner. Here are a few more potato recipes you’ll love:

This best mashed potatoes recipe is…

Vegetarian and gluten-free. For vegan and dairy-free, see the Dietary Notes section above.

Print
Mashed Potatoes

Our Best Mashed Potatoes Recipe


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 8

Description

This is the best mashed potatoes recipe, hands down! Here’s how to make creamy, perfectly seasoned potatoes that everyone will love.


Ingredients

  • 3 pounds Yukon gold potatoes (4 large)
  • 1 pound russet potatoes (1 large; or more Yukon gold potatoes)
  • 6 tablespoons salted butter
  • 4 garlic cloves, finely minced (or 6 cloves for garlic mashed potatoes)
  • ¾ cup milk
  • ½ cup sour cream
  • 1 ¼ teaspoons kosher salt, plus more for boiling
  • Chopped fresh chives, for garnish
  • Variation: 2 tablespoons prepared horseradish (in a jar)*

Instructions

  1. Wash and roughly chop the potatoes into even 1-inch chunks (peel or leave them unpeeled if you don’t mind the texture of skins). Try to make the chunks as even as possible.
  2. Place the potatoes in a large pot and cover with 1 inch of cold water. Stir in 1 tablespoon kosher salt. Bring to a boil.
  3. Once boiling, cook until they are very tender, about 10 to 15 minutes (pierce a piece of potato with a fork to assess doneness). Drain and allow to steam while sautéing the garlic in Step 4.
  4. When the potatoes are done, melt the butter in the same pot. Add the minced garlic and sauté for 1 to 2 minutes, until fragrant but not browned. Remove the heat and pour in the milk, stir for 15 seconds to warm the milk. Then add the potatoes back to the pot.
  5. Mash the potatoes with a masher. Add the sour cream and 1 ¼ teaspoons kosher salt and mash more until a creamy texture forms. (If using prepared horseradish, mash it in as well.)
  6. Optional: For the creamiest mashed potatoes, transfer to a stand mixer. Add the whisk attachment and whip on low speed for 1 to 2 minutes, until fluffy (take care not to over whip or the potatoes will become too thick and gluey).
  7. Serve immediately garnished with chopped fresh chives, if desired. Leftovers store up to 4 days refrigerated (or make them into potato pancakes or potato waffles!).

Notes

*Adding prepared horseradish is a secret ingredient that makes mashed potatoes taste incredible; using the quantity specified is enough to make them taste complex but not spicy. Feel free to add more if desired or omit.

  • Category: Side dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Mashed potatoes, mashed potatoes recipe, best mashed potatoes, best mashed potatoes recipe

A Couple Cooks - Recipes worth repeating.

Apple Slaw

This tangy apple slaw recipe pairs cabbage with carrots, apples, and a creamy poppyseed dressing. The perfect fresh, easy side…

A Couple Cooks – Recipes worth repeating.

This tangy apple slaw recipe pairs cabbage with carrots, apples, and a creamy poppyseed dressing. The perfect fresh, easy side dish!

Apple Slaw

Here’s a fun, fresh side dish to add to your repertoire: this apple slaw recipe! Cabbage, apples and carrots partner up to form the basis of a tangy slaw. They’re doused in a creamy poppyseed dressing that you’ll want to pour on just about everything. It’s a slaw spin that’s unique in flavor but simple enough that you’ll want to keep making it all season long. In fact, it works just as well in fall and winter as for summer picnics!

Ingredients in this apple slaw

Coleslaw is one side dish we never tire of, and this variation with fruity apples gives it even more intrigue than the standard variety. The best part is the homemade poppyseed dressing, a creamy spin on our classic recipe. The seeds bring a fun texture contrast and it’s flavored with apple cider vinegar for a bold, zingy flavor. Here’s what you’ll need for this recipe:

  • Green cabbage
  • Red cabbage (optional, but it’s worth it for color!)
  • Crisp tart apples
  • Carrots
  • Green onion
  • Apple cider vinegar
  • Dijon mustard
  • Sugar (or honey)
  • Mayonnaise
  • Poppy seeds
  • Salt
Apple Slaw

Best apples for slaw

In our opinion, the best type of apples for slaw is the same as the best apples for baking: use a firm, crisp tart apple. A crisp texture is essential for a slaw, where the apple needs to stand out against cabbage and carrots. The sweet tart flavor allows the apple to shine through and contrast the savory vegetables. Here are some of the best crisp tart apple varieties:

  • Pink Lady (our favorite)
  • Jonathon or Jonagold
  • Granny Smith
  • Honeycrisp
  • Fuji

Some notes on cabbage and coleslaw mix

This recipe calls for both green cabbage and red cabbage. We like to add red cabbage for color, but it’s not necessary for flavor.

  • Skip the red cabbage if you prefer. It looks nice color-wise, but swap in green cabbage if you prefer. It can be hard to use up leftovers of two cabbages (though here are leftover cabbage recipes).
  • To speed up the recipe, use bagged coleslaw. Buy at 14 or 16 ounce bag and measure out 6 cups of the mixture (to account for the cabbage and carrot quantities).
Apple Slaw

Serving apple slaw

This apple is the ideal side dish for any protein or main. Because it features apples it feels appropriate in the fall, but it also works any time of year! It’s great in summer at potlucks and pitch-ins. Here are a few ideas for serving apple slaw:

Dietary notes

As written in the recipe below, this apple slaw is vegetarian, dairy-free. and gluten-free. To make it vegan, use vegan mayonnaise or cashew cream in place of the mayo.

We haven’t been able to find a great vegan mayo brand (tell us in the comments if you have one you like!). So we’d lean towards making a batch of cashew cream. Keep in mind you need to soak the cashews, so it’s best to plan in advance.

Apple Slaw

More apple recipes

This apple slaw is a fun savory apple recipe that makes a big statement at the dinner table! Here are a few more apple recipes we love:

This apple slaw recipe is…

Vegetarian, dairy-free, and gluten-free. For vegan, use vegan mayo or cashew cream.

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Apple Slaw

Apple Slaw


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 6

Description

This tangy apple slaw recipe pairs cabbage with carrots, apples, and a creamy poppyseed dressing. The perfect fresh, easy side dish!


Ingredients

  • 4 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 2 tart apples, thinly sliced
  • 1 cup carrots, shredded (2 medium carrots)
  • 2 green onions, thinly sliced
  • ½ teaspoon kosher salt, divided
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 2 tablespoons granulated sugar (or honey)
  • ½ cup mayonnaise*
  • 1 tablespoon poppy seeds

Instructions

  1. Shred the cabbage, thinly slice the apples, shred the carrots, and thinly slice the green onions. Place them in a large bowl, sprinkle with ¼ teaspoon kosher salt, and stir.
  2. In a medium bowl, whisk the apple cider vinegar, Dijon mustard, granulated sugar, mayonnaise, poppy seeds, and ¼ teaspoon salt until smooth. Pour the dressing onto the vegetables and stir to combine. Stores up to 4 days refrigerated.

Notes

*For vegan, use vegan mayo or cashew cream.

  • Category: Side
  • Method: No Cook
  • Cuisine: Side dish
  • Diet: Vegetarian

Keywords: Apple slaw, apple slaw recipe, apple cabbage slaw

A Couple Cooks - Recipes worth repeating.

Pumpkin Risotto

Pumpkin risotto is perfect for fall! Cook it up with sage and Parmesan and it’s a cozy autumn dinner or…

A Couple Cooks – Recipes worth repeating.

Pumpkin risotto is perfect for fall! Cook it up with sage and Parmesan and it’s a cozy autumn dinner or side dish.

Pumpkin Risotto

Want to welcome fall in style? Cook up a pot of pumpkin risotto! Its bright orange color and autumnal flavor makes it the ideal dinner or side dish for the season. Homemade risotto is easy to whip up: all you need are a few ingredients and a bit of time to stir in that luxurious broth until it all becomes absorbed by the rice. Grab a glass of wine and let’s get cooking!

Ingredients in pumpkin risotto

Risotto is an Italian rice dish where short grain Arborio rice is cooked in broth until it becomes creamy. Most methods use butter, onion, and garlic, white wine to deglaze the pan, and Parmesan cheese to finish. Using canned pumpkin adds a bright orange color and autumnal flavor, paired with fresh and dried sage. Here are the ingredients you’ll need for this pumpkin risotto recipe:

  • Arborio rice
  • Pumpkin puree
  • Vegetable or chicken broth
  • White wine
  • Onion and garlic
  • Butter and olive oil
  • Parmesan cheese
  • Fresh and dried sage
Pumpkin Risotto

Notes on arborio rice

Arborio rice is a type of short grain Italian rice that is used to make risotto and other dishes like rice pudding and arancini. This type of rice absorbs the liquid as it cooks, naturally creating a creamy and thickened texture.

Do not substitute another variety of rice in this risotto recipe. The recipe does not work with something like long grain rice. Arborio rice is easy to find at your local grocery, so make sure to find the real thing!

On cooking with wine

Risotto is classically made with white wine to deglaze the pan, so this pumpkin risotto uses white wine too. Most of the alcohol is cooked out in the cooking process, so it should be suitable for children and pregnant mothers.

However if you prefer (or simply don’t want to crack open a bottle), you can skip the wine and it will still taste great. If you do choose to use it, make sure to pour yourself a glass while cooking!

Pumpkin Risotto

Tips for making pumpkin risotto

Making a risotto is simple, but it does require a little know-how to get the best result. Here are our top tips for making this pumpkin risotto:

  • Heat the broth. The rice immediately absorbs broth if it’s hot, but if the broth is cold it changes the temperature of the dish and affects the cooking process. You’ll want a few ladles of warm broth at a time.
  • Stir in broth gradually: be patient! Add a few ladles, then keep stirring to incorporate the broth. As soon as it’s absorbed, add more. Continue in this way for about 12 minutes.
  • Adjust the heat as necessary to keep a steady simmer. If the heat is too high, it can burn or not cook through. If the heat too low, the rice grains can get waterlogged.
  • It’s ready when it’s tender but slightly al dente. The grains of rice should be slightly al dente (to have a bite of chew in the center) and stay separate from each other as they float in the thickened broth.

Leftovers and make ahead info

Here’s one thing to note: this pumpkin risotto is best served immediately. You can try making it in advance or storing leftovers, but the texture becomes compromised. Here are a few notes on storage:

  • The rice texture will become thick as it sits, especially when it’s chilled.
  • If desired, you can reheat on the stovetop and add a little extra broth and Parmesan cheese, and a few pinches salt to taste.
  • We don’t recommend making this recipe in advance, but if you want to try, undercook the risotto slightly at first, then reheat and finish it off with the final few scoops of broth before serving.  
Pumpkin Risotto

Ways to serve pumpkin risotto

You can serve pumpkin risotto as a side dish, or make it a main dish by adding a protein source and some sides with fiber. If you’re making it into a fall dinner, make sure to add a protein because risotto in itself is not filling enough for a meal. Here are a few ideas for how to serve it:

Pumpkin Risotto

More pumpkin recipes

When it’s the season for pumpkin, it’s time for all the pumpkin recipes! Here are a few favorites to try:

This pumpkin risotto recipe is…

Vegetarian and gluten-free.

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Pumpkin Risotto

Pumpkin Risotto


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 to 6

Description

Pumpkin risotto is perfect for fall! Cook it up with sage and Parmesan and it’s a cozy autumn dinner or side dish.


Ingredients

  • ½ cup minced sweet onion
  • 2 cloves garlic, minced
  • 1 quart chicken broth or vegetable broth
  • 15-ounce can pumpkin puree
  • 1 teaspoon dried sage
  • 1 ½ teaspoons kosher salt
  • 4 tablespoons salted butter, sliced into 4 pieces
  • 2 cups dry white arborio rice
  • 1 cup dry white wine, such as Pinot Grigio or Chardonnay*
  • ¾ cup grated Parmesan cheese, plus more for garnish
  • 1 tablespoon finely chopped fresh sage (optional but recommended)
  • Freshly ground black pepper

Instructions

  1. Prep the vegetables: Mince the onion and garlic and noted above.
  2. Heat the broth: Combine the broth, pumpkin puree, and dried sage with 2 cups water and 1 teaspoon kosher salt in a saucepan and bring it to a low simmer. Reduce heat to low.
  3. Sauté the vegetables: In a large skillet, place the butter in a skillet over medium heat. Heat for a few minutes until it melts, turns foamy, and then starts to become golden brown in color and smells nutty. Add the minced onion cook for about 2 minutes until tender and fragrant. Add the garlic and dry rice and cook, stirring occasionally, about 2 minutes until the rice starts to turn light brown.
  4. Add the wine: Stir in the wine and cook, stirring occasionally, until the liquid is fully absorbed, about 2 minutes.
  5. Add the broth: Add two ladles of the hot broth to the risotto. Cook, stirring occasionally until the liquid is fully absorbed, then add two more ladles of both. Cook in this same manner for about 12 minutes, adding two ladles and stirring frequently. Continue to adjust the heat to make sure the risotto is at a steady simmer. After 12 minutes, taste a grain of rice. If it’s creamy but still al dente in the center, you’re ready for the final step! If not, continue to cook and add broth for a few minutes more. Try not to go past al dente or the final risotto will be too soggy. (You’ll have some broth left over: save it for reheating leftovers.) 
  6. Finish the risotto: When the rice is al dente, reduce the heat to low. Add two more ladles of broth, the Parmesan cheese, fresh sage, and ½ teaspoon kosher salt. Stir vigorously for 1 to 2 minutes until you’ve got a thick and creamy risotto.
  7. Serve immediately with additional Parmesan cheese to top. You’ll have about 1 ½ cups broth remaining; save it to stir in to get a creamier texture when serving (the rice absorbs liquid as it sits) or to refresh leftovers.  
  8. Storage info: The flavor and texture are best served immediately. If desired, you can reheat on the stovetop and add a little extra broth and Parmesan cheese, and a few pinches salt to taste. We don’t recommend making it in advance, but if you want to try, undercook the risotto slightly at first, then reheat and finish it off with the final few scoops of broth before serving.  

Notes

*If you prefer avoiding wine, you can skip Step 4 and move straight to adding the broth.

  • Category: Rice
  • Method: Stovetop
  • Cuisine: Italian inspired
  • Diet: Vegetarian

Keywords: Pumpkin risotto, pumpkin risotto recipe

A Couple Cooks - Recipes worth repeating.

Lemon Rice

This lemon rice recipe is a simple way to make a stand-out side dish! It’s easy to whip up and…

A Couple Cooks – Recipes worth repeating.

This lemon rice recipe is a simple way to make a stand-out side dish! It’s easy to whip up and comes out zingy and citrusy.

Lemon Rice

Not sure about you, but we’re always looking to add a little pizzazz to our side dish game. Here’s the way to do it: this lemon rice recipe! Just a few simple ingredients take standard rice to the next level. Simply add lemon juice and zest, fresh garlic, and a bit of parsley to a pot of rice, and it infuses a zingy, citrusy flavor that’s positively irresistible! This is our new trick for entertaining and it always gets rave reviews.

Ingredients in this lemon rice recipe

Lemon rice is the type of recipe we love to whip up as a side dish, because it requires just a handful of ingredients to make big flavor impact. All you really need is rice and a lemon, and you might already be stocking most of the other ingredients. Here’s what you need for lemon rice:

  • White long grain rice
  • Salted butter
  • Garlic (or garlic powder)
  • Lemon, zest and juice
  • Fresh parsley

Because it’s a simple ingredient list, there’s no shortcuts here! Use a real lemon with zest and juice, and a real garlic clove for the best flavor (not jarred in either case). However, if you don’t have garlic on hand, garlic powder tastes good too: though it doesn’t have the beautifully pungent flavor of fresh garlic.

Lemon rice

Tips for lemon rice

There’s no trick to lemon rice: though it tastes greater than the sum of its parts! There are just a few things to note about the method:

  • Rinse the rice. Rinsing rice removes starch from the outside of the grains. This prevents getting a gooey, sticky, gummy pot of rice.
  • Allow the pot to stand for 10 minutes after cooking. This rest time is crucial because it steams the rice, letting the water become fully absorbed into each grain.
  • Add the lemon zest and juice after cooking. For the freshest lemon flavor, add the lemon zest and juice at the end of cooking.
  • Parsley is optional but recommended. Adding a bit of green chopped herbs adds a nice color to the presentation of this dish.

Best way to zest a lemon

The quickest and best way to zest a lemon for lemon rice? Use a microplane grater. A microplane is a handheld grater with sharp holes in it, which is quicker and more consistent than using a box grater or a zester. Here’s how to zest a lemon with a microplane:

  1. Hold the microplane in one hand, place one end on a flat surface and hold it at an angle.
  2. Hold the lemon in the other hand, and drag it down over the microplane holes (or the holes of the box grater). Important: make sure to remove the yellow part of the skin only; avoid the bitter white pith.
  3. Gradually turn the lemon until all yellow parts of the peel have been removed.
Lemons

Ways to serve lemon rice

Lemon rice is a truly versatile side dish: it pairs with many Mediterranean-style recipes from chicken to fish and vegetarian dinners. Here are a few great ways to serve it:

Lemon Rice recipe

More easy side dishes

This lemon rice is one of our favorite easy and healthy side dishes! Here are a few more sides to try:

This lemon rice recipe is…

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

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Lemon Rice

Lemon Rice


  • Author: Sonja Overhiser
  • Prep Time: 2 minutes
  • Rest Time: 10 minutes
  • Cook Time: 13 minutes
  • Total Time: 25 minutes
  • Yield: 4

Description

This lemon rice recipe is a simple way to make a stand-out side dish! It’s easy to whip up and comes out zingy and citrusy.


Ingredients

  • 1 cup dry white long grain rice
  • ½ teaspoon kosher salt, divided
  • 1 tablespoon salted butter
  • 1 small garlic clove, finely minced (or ¼ teaspoon garlic powder)
  • 1 lemon, zested and juiced
  • 1 tablespoon finely minced fresh parsley (optional)

Instructions

  1. Place the rice in a fine mesh strainer and rinse it under cold water, then drain and shake dry.
  2. Place the rice in a saucepan with 1 ½ cups water and ¼ teaspoon of the kosher salt. Bring to a boil, then turn the heat to low. Cover and simmer 12 to 15 minutes, until the water is completely absorbed. Remove from the heat, cover and allow it to rest for 10 minutes.
  3. Fluff the rice with a fork. Stir in the butter, minced garlic, lemon zest and juice, parsley (if using), and ¼ teaspoon kosher salt. Taste and add additional salt if necessary. Serve immediately or store leftovers refrigerated for up to 5 days; reheat gently on the stovetop.
  • Category: Side dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Lemon rice

A Couple Cooks - Recipes worth repeating.

Basil Rice

Basil rice is tasty addition to any meal! Fresh basil and garlic bring an herbaceous aromatic flavor to this easy…

A Couple Cooks – Recipes worth repeating.

Basil rice is tasty addition to any meal! Fresh basil and garlic bring an herbaceous aromatic flavor to this easy side dish.

Basil Rice

Need an easy side dish? Try this herbaceous basil rice! It’s simple to whip up with fresh basil, butter, and garlic, which bring an aromatic flavor to this easy side dish. A bit of lemon zest and juice add an extra citrus spin! It’s amazing what a few extra ingredients can do to add pizzazz to simple rice. This one is a standard on our table (and, you can make variations with any herbs you have on hand!).

Ingredients in basil rice

It’s simple to make basil rice, and it’s perfect for when you have fresh basil on hand. Whether it’s fresh from your garden or leftover from the store, it works perfectly to make an impressive and easy side dish. Here’s what you’ll need:

  • White long grain rice
  • Salted butter
  • Garlic (or garlic powder)
  • Fresh basil
  • Lemon, zest and juice, optional
Basil rice

Tips for basil rice

There’s no trick to basil rice: the fresh basil and bright lemon carry the flavors! Here are a few tips to keep in mind when you make a pot of rice:

  • No shortcuts with a short ingredient list! Use a real garlic clove for the best flavor (not jarred in either case). But if you don’t have garlic on hand, garlic powder tastes good too. If you have it, a real lemon gives a big punch to this recipe! But it’s optional and tastes great either way.
  • Rinse the rice. Rinsing rice removes starch from the outside of the grains. This prevents getting a gooey, sticky, gummy pot of rice.
  • Allow the pot to stand for 10 minutes after cooking. This rest time is crucial because it steams the rice, letting the water become fully absorbed into each grain.

Leftover storage

This basil rice recipe tastes the best the day of serving. But leftovers also keep well! Store leftover basil rice refrigerated for up to 5 days; reheat gently on the stovetop with a small splash of water. You may need to add an additional pinch or two of salt.

One thing to keep in mind for leftovers: the color of the basil darkens after refrigeration. So if you’re making this ahead, keep the basil separate and add right before serving.

Basil

Ways to serve basil rice

Basil rice is very versatile: it pairs with many Mediterranean-style recipes from chicken to fish and vegetarian dinners. Here are a few great ways to serve it:

More basil recipes

There are so many ways to cook basil into meals! Here are a few favorite basil recipes:

This basil rice recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy free, use olive oil.

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Basil Rice

Basil Rice


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Rest Time: 10 Minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 4

Description

Basil rice is tasty addition to any meal! Fresh basil and garlic bring an herbaceous aromatic flavor to this easy side dish.


Ingredients

  • 1 cup dry white long grain rice
  • ½ teaspoon kosher salt, divided
  • 1 tablespoon salted butter or olive oil
  • 1 small garlic clove, finely minced (or ¼ teaspoon garlic powder)
  • ½ cup thinly sliced basil
  • Zest from 1 lemon and/or 1 tablespoon lemon juice, optional

Instructions

  1. Place the rice in a fine mesh strainer and rinse it under cold water, then drain and shake dry.
  2. Place the rice in a saucepan with 1 ½ cups water and ¼ teaspoon of the kosher salt. Bring to a boil, then turn the heat to low. Cover and simmer 12 to 15 minutes, until the water is completely absorbed. Remove from the heat, cover and allow it to rest for 10 minutes.
  3. Fluff the rice with a fork. Stir in the butter, minced garlic, basil, lemon zest and juice (if using), and ¼ teaspoon kosher salt. Taste and add additional salt if necessary. Serve immediately or store leftovers refrigerated for up to 5 days; reheat gently on the stovetop with a tablespoon of water. Keep in mind, the color of the basil darkens after refrigeration, so if making in advance, add the basil directly before serving.
  • Category: Side dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Basil rice

A Couple Cooks - Recipes worth repeating.

Bow Tie Pasta Salad

This bow tie pasta salad recipe is simple and so tasty! Pair noodles with tomatoes, herbs, and feta cheese for…

A Couple Cooks – Recipes worth repeating.

This bow tie pasta salad recipe is simple and so tasty! Pair noodles with tomatoes, herbs, and feta cheese for a satisfying side dish.

Bow tie pasta salad

If there’s something we never tire of, it’s a good pasta salad. They’re fun, delicious, and give us those carefree summer vibes. But sometimes they can take a while to make, especially if they have lots of ingredients. So this easy bow tie pasta salad has become a favorite! Pair the chewy noodles with tomatoes, fresh herbs, and feta cheese, then swirl it with a quick and easy vinaigrette dressing. It’s a quick side dish that everyone will love!

Bow tie pasta salad ingredients

Pasta salad is always a fun side dish, but it can also feel like it takes a while and can make a big mess when the recipe has lots of ingredients like our classic pasta salad. So, we’ve taken to making simpler recipes like this bow tie pasta salad! You only need a handful of vegetables and a homemade Italian dressing to make the ingredients sing. Here’s what you’ll need:

  • Bowtie pasta
  • Cherry tomatoes
  • Shallot
  • Garlic
  • Fresh parsley and basil
  • Lemon juice and zest
  • Red wine vinegar
  • Dried oregano, dried dill and salt
  • Olive oil
  • Feta cheese
Bow Tie Pasta Salad recipe

Cooking the pasta

The key to any good pasta salad recipe is boiling the pasta to “al dente”, which means “to the bite” in Italian. This is when the pasta is tender with a small white speck inside when you bite into a piece. It’s also important to liberally salt the pasta water to properly season the pasta. Here are a few tips:

  • Add about 1 tablespoon kosher salt to a pot of water. This seems like a lot, but you’ll want the water to taste salty so it seasons the noodles.
  • Boil the pasta a few minutes less than indicated on the package instructions. Often package instructions make for overcooked pasta, so always set your timer for before that time.
  • Start taste testing early. Start taste testing and stop cooking when the pasta is just tender but you can still see a small white speck inside.

Use any type of short cut pasta

Bow tie pasta is also known as farfalle, a short pasta shape formed like a butterfly (farfalle is the Italian word for butterfly). Farfalle is more often served vegetables, in creamy or tomato sauces, pasta salads, or even in soups. While this bow tie pasta salad is optimized for a specific shape, but it can work with other types as well. Pasta salads are made with short cut pasta, and there are lots of shapes that would work here. Try the following short cut pasta shapes:

  • Spirals (fusilli)
  • Penne
  • Shells (conchiglie)
  • Orecchiette
  • Gemelli
  • Gigli
Bow Tie Pasta Salad

Storage and leftovers

This bow tie pasta salad stores for up to 5 days refrigerated. Leftovers taste great: it’s best to allow them to come to room temperature and add a swirl more olive oil or a bit more cheese or salt as necessary.

More pasta salad recipes

Pasta salad makes a perfect summer side dish with a dinner on the grill, or a tasty lunch idea. There are so many different ways ways to make them! Here are a few ideas for changing it up:

This bow tie pasta salad recipe is…

Vegetarian. For vegan, use dairy-free feta cheese. For gluten-free, use gluten-free pasta.

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Bow tie pasta salad

Bow Tie Pasta Salad


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 5 to 6

Description

This bow tie pasta salad recipe is simple and so tasty! Pair noodles with tomatoes, herbs, and feta cheese for a satisfying side dish.


Ingredients

  • 8 ounces bowtie pasta (farfalle)
  • 1 pint cherry tomatoes, sliced in half (2 cups)
  • 1 large shallot, thinly sliced
  • 1 garlic clove, minced
  • 2 tablespoons chopped fresh parsley
  • ¼ cup chopped fresh basil (or 2 more tablespoons parsley)
  • 1 ½ tablespoons lemon juice, plus zest of ½ lemon
  • 1 tablespoon red wine vinegar
  • ½ teaspoon dried oregano
  • ½ teaspoon dried dill
  • ¾ teaspoon kosher salt
  • 2 tablespoons olive oil
  • ¾ cup (3 ounces) feta cheese crumbles
  • Fresh ground black pepper, to toaste

Instructions

  1. Start a large pot of well-salted water to boil. Boil the pasta until al dente according to the package instructions. Drain the pasta and run cool water over it until it’s room temperature.
  2. Meanwhile, prepare the tomatoes, shallot, garlic, parsley, and basil as noted in the ingredient list.
  3. In a large bowl, whisk together the lemon juice, lemon zest, red wine vinegar, oregano, dill, and kosher salt. Then whisk in the olive oil.
  4. Once the pasta is done, add it to the large bowl of dressing and toss with the chopped vegetables and herbs. Add the feta cheese and fresh ground black pepper and stir to combine.
  5. Taste and add more salt to taste if necessary. Serve immediately. Stores up to 5 days refrigerated (leftovers taste great; allow to come to room temperature and add a swirl more olive oil or a bit more cheese or salt as necessary).
  • Category: Side dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Bow tie pasta salad, bow tie pasta salad recipes

A Couple Cooks - Recipes worth repeating.

Skillet Fried Corn

This skillet corn recipe makes incredible pan fried corn! It comes out sweet, buttery, smoky, and absolutely irresistible. Got fresh,…

A Couple Cooks – Recipes worth repeating.

This skillet corn recipe makes incredible pan fried corn! It comes out sweet, buttery, smoky, and absolutely irresistible.

Skillet corn

Got fresh, in season corn and want something outside the standard corn on the cob? Here’s a simple recipe that will have you absolutely smitten: Skillet Fried Corn! Pan fry fresh corn in a skillet with butter, garlic, and smoked paprika, and it comes out sweet, buttery and smoky. In fact, we couldn’t stop sneaking bites after we first made it! You’ll be amazed how just a few ingredients and 5 minutes transform corn into pure gold.

Ingredients in skillet corn

During corn season, we’ve been buying a lot of corn from the farmers market and we’ve been looking for creative ways to cook it “outside the cob.” Enter skillet corn! Just a few ingredients come together to make beautiful sweet corn magic. Cook corn in a skillet with seasonings and it’s ready in just 5 minutes. Because it’s such a simple recipe, you’ll need each one of these ingredients: no substitutes! Here’s what’s in skillet corn:

  • Fresh sweet corn
  • Salted butter
  • Garlic
  • Smoked paprika
  • Onion powder
  • Salt
  • Fresh sage and/or parsley (optional)
Skillet Corn

Tips for cutting corn off the cob

The only part of skillet corn that requires technique is cutting corn off the cob. This is a notoriously tedious process that often ends with kernels all over the floor (it always happens to us!) Here are a few of our favorite mess-free methods for cutting corn:

  • Bundt pan method. Place the corn cob right on top of the raised center part of a Bundt pan. When you slice downward, the Bundt pan catches all the corn kernels! Go to How to Cut Corn Off the Cob.
  • Inverted small bowl inside larger bowl. You can also use an inverted small bowl inside a larger bowl to catch the kernels (here’s a video).
  • Mandoline. If you have a mandoline, use it to cut corn off the cob. It slides right off without making a mess!

Tips for making skillet fried corn

This skillet corn recipe is very simple: if you’re ready to get started, scroll down to the recipe below! Here are a few things to keep in mind as you prep for the recipe:

  • Use the smoked paprika: no substitutions! Smoked paprika is Spanish version of paprika made of dried pimiento peppers that that are smoked over a fire, then ground. It adds an irresistible smoky flavor to this dish that’s irreplaceable. Smoked paprika is also sold under the names pimentón, Spanish smoked paprika or sweet smoked paprika.
  • Cook for just 5 minutes. All you need is a few minutes to get the corn bright golden and tender.
  • Fresh sage is optional, but adds intrigue (remove before serving). We happened to have some fresh sage on hand in our garden, and adding a few whole leaves imparts and interesting complexity. You can remove it prior to serving!
Corn in skillet

Ways to serve it

Skillet corn is like a simple version of creamed corn, and pairs well with many types of main dishes! It’s fast, easy and relatively healthy, perfect as an easy side dish in the summer or anytime. Here are a few great ways to serve it:

More corn recipes

There are so many fun ways to enjoy corn in the summer! Here are a few more of our favorite corn recipes to enjoy:

This skillet corn recipe is…

Vegetarian and gluten-free. For dairy-free, plant-based and vegan, use vegan butter.

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Skillet corn

Skillet Fried Corn


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

Description

This skillet corn recipe makes incredible pan fried corn! It comes out sweet, buttery, smoky, and absolutely irresistible.


Ingredients

  • 4 cups corn kernels, cut from the cob (about 4 large cobs or 6 small)
  • 2 tablespoons salted butter (or vegan butter)
  • 1 large garlic clove, minced
  • ½ teaspoon smoked paprika
  • ½ teaspoon onion powder
  • Scant ¾ teaspoon kosher salt
  • 2 sage leaves (optional)
  • Fresh parsley, for serving (optional)

Instructions

  1. In a large heavy skillet, melt the butter over medium high heat. Add the corn, garlic, smoked paprika, onion powder, salt, and sage leaves, if using. Cook for 2 minutes,  stirring occasionally, then reduce the heat to medium and cook another 3 to 5 minutes until bright yellow and tender.
  2. Taste and adjust seasonings as desired. Sprinkle with parsley to serve (remove the sage leaves prior to serving). 
  • Category: Side dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Keywords: Skillet corn, corn in skillet

A Couple Cooks - Recipes worth repeating.