all things food
If you were to make a multi-part Venn diagram combining my favorite salad things, you could nestle this right in the center. It’s one part wedge salad, the fork and steak knife kind, something I am so into I talked my podcast co-host Ken…
This peach burrata salad is one of the simplest, best ways to use this seasonal fruit! Juicy ripe peaches, creamy…
This peach burrata salad is one of the simplest, best ways to use this seasonal fruit! Juicy ripe peaches, creamy rich cheese, fresh basil, and a drizzle of olive oil and vinegar make each bite a masterpiece. This one is a must-make summer recipe!
Peach season is glorious, and what better way to enjoy it than a peach burrata salad? Eating sweet, ripe juicy peaches with creamy, rich burrata cheese is one of life’s great pleasures. Top it with fresh basil, olive oil, and balsamic, and each bite will make you melt.
As two cookbook authors, this is at the top of our summer must-makes. It is absolutely heavenly and so simple to put together—it’s not even really a recipe, more of a combination of stellar ingredients. The candied pepitas are a fun addition inspired by a salad we had at a restaurant; you can substitute purchased roasted salted pepitas or simply omit. Either way, anyone who tastes a bite of this one will rave.
Peach burrata salad is all about celebrating ripe, beautiful peaches: the perfect summer salad recipe idea. Here are a few notes about the ingredients in this “recipe” (which is really more of an idea):
Peaches can be a touchy fruit, and you want the very best ripe peaches for this peach burrata salad. To check ripeness, give the peach a gentle squeeze. It should be slightly soft to the touch. If it feels firm, it will need a few days to ripen. Here’s how to ripen peaches:
We recently had candied pepitas in a salad a restaurant, and loved the pop of crunchy, salty sweet flavor. This peach burrata salad is great with them, though you can use any sort of crunchy topper or omit. If you’d like to try them, here’s what we did:
There are so many great ways to use burrata cheese. We love it best in burrata pasta with tomato sauce, or on a gooey burrata pizza. Of course, it’s classic in a burrata salad with peppery arugula. Here are all of our favorite burrata recipes to browse!
This peach burrata salad is vegetarian and gluten-free.
Burrata is a fresh Italian cheese made from mozzarella and cream. It has a soft, creamy center and a delicate mozzarella shell. You can typically find it in the specialty cheese section of most grocery stores or at Italian markets.
Look for peaches that are fragrant, slightly soft to the touch, and have a deep golden color. You can use either yellow or white peaches, depending on your preference.
This salad is incredibly versatile! You can add a variety of fresh herbs like basil, mint, or tarragon, or try adding some chopped nuts like pistachios, almonds, or walnuts for a bit of crunch. Grilled corn and prosciutto are also delicious additions.
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes 
Yield: 2 to 4 servings Roasted salted pepitas are easy to find at the store. If all you can find is raw pepitas, place them in a skillet over medium heat for 5 to 6 minutes until they start to pop and brown. Remove into a bowl.
Or make candied pepitas: Place ½ cup raw pepitas in skillet over medium heat for 5 to 6 minutes until they start to pop and brown (you can also use roasted salted; skip this step and omit the salt in the next step). Remove into a bowl. Place ¼ cup brown sugar and ½ tablespoon water into the same skillet and stir until it melts. Add the pepitas and ¼ teaspoon salt and stir for 1 to 2 minutes until coated and sticky. Remove to parchment paper in a single layer. Allow to cool until dry, about 1 hour.
Category: Salad
Method: No Cook
Cuisine: Salad
Diet: VegetarianOven roasted corn with chili lime butter. The sweet corn and spicy butter makes the perfect summer side dish. Summer = all things sweet corn. One of my fond memories of summers past was getting sweet corn from my grandpa’s garden. And if he didn&…
Oven roasted corn with chili lime butter. The sweet corn and spicy butter makes the perfect summer side dish. Summer = all things sweet corn. One of my fond memories of summers past was getting sweet corn from my grandpa’s garden. And if he didn’t have enough, we’d drive down the road a mile or…
The post Corn with Chili Lime Butter appeared first on Tastes of Lizzy T.
Try this simple and delicious linguine recipe with garlic and herbs! Parmesan cheese, fragrant garlic, and fresh herbs flavor a…
Try this simple and delicious linguine recipe with garlic and herbs! Parmesan cheese, fragrant garlic, and fresh herbs flavor a luscious cream sauce that perfectly coats the pasta. Serve it as a side dish, or stir in cooked protein to turn it into a main!
Here’s a pasta recipe that’s endlessly customizable—and don’t you want to dive right into that bowl? This linguine pasta is a burst of flavor: garlic, Parmesan cheese, fresh basil and chives, and a hint of cream make a luscious sauce that makes you melt into each bite.
Alex and I created this linguine recipe to work for a variety of occasions. It’s great for summer with the fresh herbs: you can even add sliced cherry tomatoes for a vegetarian main dish, or chunks of pan seared chicken or sauteed shrimp. Or, it’s a great side dish for grilled salmon or veggie kabobs. This one’s a favorite of our kiddos too. (Because white sauce pasta? Yum.)
Linguine is quick and simple, and this recipe comes together in under 30 minutes. Like any Italian recipe, it’s all about quality of the ingredients! Here are some tips on ingredients and substitutions:
This linguine pasta is simple as is, and works as a side dish to grilled chicken, grilled fish, grilled shrimp, and more. Or, you can do the following to make a main dish pasta:
Shrimp linguine is a great way to serve this pasta as a main dish
If you love this recipe and don’t have linguine on hand, you can use other long pasta shapes like spaghetti or bucatini. Short pasta shapes work as well with the sauce flavoring, like orecchiette, penne, cavatappi, or gemelli.
This linguine recipe tastes best freshly made: the sauce tastes the best and creamiest right out of the pan. We don’t recommend making this recipe ahead, though you can portion out the sauce ingredients and mince the garlic in advance, storing refrigerated until cooking.
Leftovers last refrigerated for up to 3 days. If you can, save some of the pasta water and add it when reheating to make the sauce creamy again.
Love pasta recipes? Here are some favorites:
This linguine pasta recipe is vegetarian. For gluten-free, use gluten-free linguine.
You can experiment with basil, parsley, chives, oregano, thyme, or a combination of your favorite herbs.
It’s best to enjoy this pasta dish freshly made for the most vibrant flavors. For make ahead prep, you can portion out the sauce ingredients and mince the garlic in advance, storing refrigerated until cooking.
It’s not recommended to freeze the cooked pasta: this dish is best freshly made.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 Try this simple and delicious linguine recipe with garlic and herbs! Parmesan cheese, fragrant garlic, and fresh herbs flavor the luscious cream sauce that perfectly coats the pasta. Serve it as a side dish, or stir in cooked protein to turn it into a main!
Category: Main or side dishMethod: StovetopCuisine: Italian inspiredDiet: VegetarianThis refreshing zucchini salad is an easy, no-cook side dish that tosses raw zucchini, crunchy vegetables, and nuts in a zesty homemade dressing. It’s fresh, flavorful, and a great way to use up your fresh summer zucchini!
Your vegan feast isn’t complete without warm and fresh vegan naan on the side! Easy to make with baking staples, this pillowy soft flatbread is perfect for scooping up all your favorite Indian-inspired dishes.
Here are the best sauteed carrots you’ll ever have! The perfect easy side dish, they’re made with just 3 ingredients…
Here are the best sauteed carrots you’ll ever have! The perfect easy side dish, they’re made with just 3 ingredients and done in 10 minutes. As cookbook authors, this is a method we turn to again and again!
Maybe “sauteed carrots” doesn’t sound like an impressive recipe. But believe me, these really are the perfect sauteed carrots! When Alex first made these for me, and I could not believe the flavor. “What is IN these?” I kept asking.
Turns out they’re very simple. These are the most tender, buttery, savory, coins, with a hint of herbaceous fresh thyme and chives. They taste like the best carrots you’ve ever had: but they only have 3 ingredients and take 10 minutes! As two cookbook authors who have made thousands of recipes, these stand out as a fast favorite.
All you need is a handful of ingredients and you’ll have the best sauteed carrots you’ve tasted! We might give up on our roasted carrots altogether, because these carrots are so fast and taste just as good—or better. Here’s what you need:
Sauteed carrots are quick and simple; here’s what to do:
This sauteed carrots recipe is full of flavor from the fresh herbs, which taste much more vibrant versus dried herbs. You can truly taste a difference! The pop of the green herbs against the bright orange also looks stunning. You can usually find fresh herbs in the refrigerated section in your grocery, or if it’s the season herbs are easy to grow! You can use various fresh herbs in this recipe: here’s what we’d recommend:
The flavors of these sauteed carrots are distinctly Mediterranean. If you’d like to change them up to fit well with another cuisine, you can try:
These sauteed carrots work well as a healthy side dish for lots of different mains! What’s nice is that they’re made on the stovetop, so you can keep the oven free for baking or roasting. Here’s what we’d pair with this tasty vegetable recipe:
This sauteed carrots recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.
While the recipe may call for a specific type, feel free to use your favorite variety. Rainbow carrots add a beautiful pop of color.
Peeling is optional, but we prefer peeling carrots for visual appeal.
The carrots should be tender-crisp when pierced with a fork. They’ll continue to soften slightly as they cool.
While best served immediately, you can reheat leftover sauteed carrots gently in a pan or microwave.
Prep Time: 3 minutes
Cook Time: 7 minutes
Total Time: 10 minutes
Yield: 4 Here are the best sauteed carrots you’ll ever have! The perfect easy side dish, they’re made with just 3 ingredients and done in 10 minutes. As two cookbook authors, this is a method we turn to again and again!
Category: Side DishMethod: SauteedCuisine: VegetablesDiet: VeganThis sauteed carrots recipe is one in our collection of easy side dish recipes and vegan side dishes! Here are a few more you might enjoy:
Here’s one of our very favorite green salad recipes: this Mediterranean salad! It’s packed with crunchy fresh vegetables like cucumber…
Here’s one of our very favorite green salad recipes: this Mediterranean salad! It’s packed with crunchy fresh vegetables like cucumber and onion, juicy tomatoes, briny olives, and topped with a sprinkle of salty feta, fresh herbs, and a zingy lemony vinaigrette. It’s a hit every time we serve it!
If there was a green salad we make all the time, it’s this one! After 14 years of writing this food blog, I’m not sure how we haven’t shared this until now. Meet our perfect Mediterranean salad!
Why we love this recipe: This one is so satisfying, full of crunchy veggies like cucumber and onion, salty pops of feta and Kalamata olives, and hints of fresh herbs. We are dill fiends, so we love it with hints of herbaceous fresh dill. Top it off with our Greek Salad Dressing and it’s a perfect side dish, or top it with protein for a filling and healthy dinner!
PS If you love these flavors, see our top Mediterranean Diet Recipes!
There are many ways to make a Mediterranean salad, and here’s our spin! It’s designed as a side salad, but as I mentioned above there are loads of ways to add protein to make it a main dish (my favorite thing to order when I’m out to eat).
Here’s what you’ll need:
This Mediterranean salad recipe uses our favorite homemade Greek salad recipe, but it still only takes about 20 minutes to make. Here are the basic steps (or jump to the recipe):
Step 1: Chop the fresh ingredients.
Step 2: In a medium bowl, whisk the red wine vinegar, lemon juice, Dijon mustard, oregano, optional garlic, and salt in a medium sized bowl. Gradually whisk in the olive oil.
Step 3: Add the fresh ingredients to a plate or bowl, topping with feta cheese and fresh herbs. Top with dressing and serve.
How to mix up this Mediterranean salad recipe? First, you can add different vegetables or swap in different dressings. Here are a few ideas:
Our other favorite thing to do with Mediterranean salad is to make it into a healthy dinner idea! Often we’ll do this when we’re ordering at a restaurant, since many have this option. It’s a great way to make this salad into a gluten free dinner. Some ideas for adding protein are:
If you want to make this Mediterranean salad ahead, you can chop the vegetables in advance and make the dressing, storing both in separate containers. It’s best to chop the tomato as close to serving as possible. When serving, allow the dressing to come to room temperature, then assemble the salad.
For storing leftover salad, leftovers with dressing last for up to 1 day refrigerated (salads do become soggy over time).
Before you get to the recipe, here area a few more favorite green salad recipes we love! Hope you enjoy this one and let us know in the comments below what you think.
This Mediterranean salad is vegetarian and gluten-free. For plant-based, vegan and dairy-free, omit the feta cheese.
Kalamata olives are a classic choice for Mediterranean salad, but you can also use other varieties like black olives, green olives, or a mix.
Yes, you can prepare the vinaigrette in advance and store it in the refrigerator for up to a week. Just bring it to room temperature shake it well before using to re-emulsify the dressing.
Dill is a common herb in Mediterranean cuisine, but you can also try parsley, mint, oregano, or a combination of your favorite herbs.
To avoid a soggy salad, wait to dress the salad until right before serving. You can also pat the vegetables dry after washing them to remove excess moisture.
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Yield: 4 Here’s one of our very favorite green salad recipes: this Mediterranean salad! It’s packed with crunchy fresh vegetables like cucumber and onion, juicy tomatoes, briny olives, and topped with a sprinkle of salty feta, fresh herbs, and a zingy lemony vinaigrette. It’s a hit every time we serve it!
As an alterative, substitute Tahini Sauce for the Greek Salad Dressing.
Variations: Add drained rinsed chickpeas or chopped red or green bell pepper.
Protein adders: Consider topping with grilled chicken, pan seared chicken, baked salmon, seared salmon, sauteed shrimp, grilled shrimp kabobs, or baked tofu.
If you want to make this Mediterranean salad ahead, you can chop the vegetables in advance and make the dressing, storing both in separate containers. It’s best to chop the tomato as close to serving as possible. When serving, allow the dressing to come to room temperature, then assemble the salad.
For storing leftover salad, leftovers with dressing last for up to 1 day refrigerated (salads do become soggy over time).
Category: SaladMethod: RawCuisine: SaladDiet: VegetarianSimple Pea Salad is a delicious southern side dish that is filled with frozen peas, bacon, chopped red onions, and cheddar cheese!
The post Simple Pea Salad Recipe appeared first on All Things Mamma.
Simple Pea Salad is a delicious southern side dish that is filled with frozen peas, bacon, chopped red onions, and cheddar cheese!
The post Simple Pea Salad Recipe appeared first on All Things Mamma.
This easy vegan pear salad tosses sliced pears, nuts, cranberries, and mixed greens in a tangy balsamic vinaigrette—a classic appetizer or side dish you can pair with everyday family dinners or extravagant holiday meals!
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