Here is a collection of fresh and healthy beet recipes. Full of gorgeous color, earthy flavor and abundant versatility, beets are a nutrient powerhouse! Our Best Beet Recipes! Whether you are looking for beet appetizer recipes, beet side dishes, beet s…
Here is a collection of fresh and healthy beet recipes. Full of gorgeous color, earthy flavor and abundant versatility, beets are a nutrient powerhouse! Our Best Beet Recipes! Whether you are looking for beet appetizer recipes, beet side dishes, beet salad recipes, beet soup recipes, or warm and cozy beet dinner recipes- we have you...
This light and fresh Bún Chả recipe features flavorful and juicy pork meatballs paired with vermicelli noodles and plenty of herbs and vegetables. Bún chả is light yet filling and it comes together effortlessly in a few straightforward steps. Served with a homemade dipping sauce, this refreshing recipe is perfect for a hot summer day or as a make-ahead meal.
What is Bún Chả?
Growing up, I didn’t realize there was a name for these delicious juicy pork meatballs. They were just something my mom made for me because it was one of the five things that I was willing to eat without question. It’s a recipe that you can easily make, you can scale it up or down, and most importantly, it’s super flavorful.
Bún chả, also known as Vietnamese pork meatballs with vermicelli noodles, is a popular Vietnamese dish that is thought to have originated in Hanoi. You can find them served anywhere from street food stalls to restaurants in Hanoi. While a popular lunchtime recipe, you can enjoy this recipe any time of the day. I love how refreshing the noodles, vegetables, and herbs are on a hot summer day. You can even find Anthony Bourdain and Barack Obama enjoying it on an episode of Parts Unknown!
What is fish sauce?
Fish sauce is the secret ingredient of this entire recipe. It goes into the meatballs as well as the dipping sauce (nước chấm) and is an absolute umami bomb. It is a liquid condiment that is made from fermenting fish over time. It adds major savory, salty, and general deliciousness to the overall dish. You can find fish sauce in the international aisle in most grocery stores, or at an Asian grocer.
What is lemongrass?
Lemongrass is an aromatic herb that has a fragrant complex flavor that is bright and citrusy. You can purchase lemongrass fresh or frozen. I usually find frozen lemongrass at Asian grocers and like to stock up my freezer with them. If you can’t find lemongrass, lemon zest and some ginger could work in a pinch, but I highly recommend not substituting the lemongrass because it is key to achieving the authentic Vietnamese flavor profile.
When using fresh lemongrass, keep in mind that the bottom woody section should be discarded. I’ve been noticing more chain grocery stores carrying fresh lemongrass so you should be able to find it relatively easily. If not, check where the ginger paste is kept and you might find lemongrass paste instead for an easy swap!
How to store leftovers
This recipe is perfect for meal prepping! Store the rice noodles, veggies, and herbs in one container and the pork meatballs in another container. This makes reheating the meatballs much easier, especially at work. Everything should keep and stay fresh for up to 4 days when stored in an airtight container in the fridge.
Tips for Making Bún Chả
Do not overpack the meatballs while shaping the meatballs as you do not want them to be dense.
For uniformed meatballs, use a cookie scoop. This helps them cook evenly as well. You do not want to go any larger than around a golf ball’s size.
For the nước chấm, feel free to adjust the ingredients to suit your tastes.
While I use a non-stick skillet, you can use a grilling pan or cast-iron skillet as well.
When buying rice vermicelli noodles, make sure to double-check the ingredients. At first glance, they look similar to cellophane noodles but they are not the same.
Bún chả
Bún chả (Vietnamese Meatballs) are simple, light, fresh, and perfect for a hot summer day or as a make-ahead meal.
Course Dinner, Lunch, Main Course
Cuisine Vietnames
Total Cost $16.22 recipe / $4.06 serving
Prep Time 30minutes
Cook Time 15minutes
Total Time 45minutes
Servings 4
Calories 469kcal
Author Carmy Do
Ingredients
Meatballs
1lb.ground pork$4.49
3clovesgarlic, finely chopped$0.24
1/4cupchopped shallot$0.68
4Tbspminced lemongrass$0.60
2Tbsphoney$0.24
1Tbspfish sauce$0.23
1tspsalt$0.05
1/4tsppepper$0.02
Dipping Sauce (Nuoc Cham)
1/4cuplime juice (about 2 limes)$1.20
3/4cupwater$0.00
3Tbspfish sauce$0.68
1Thai red chili pepper$0.10
1clovegarlic, minced$0.08
2Tbspsugar$0.02
1carrot, thinly sliced$0.16
Bowls
8oz.rice vermicelli noodles$2.99
1headbutter lettuce$1.59
1handfulfresh mint$2.19
1carrot, sliced$0.16
1/2cucumber, sliced$0.50
Instructions
For the Meatballs:
CHop the garlic and shallots, and mince the lemongrass.
In a large mixing bowl, mix together the pork, fish sauce, salt, pepper, honey, lemongrass, shallots, and garlic. Set the mixture aside for 1 to 2 hours in the fridge.
Shape the mixture into small meatballs (about 20 meatballs), and then gently flatten them a bit.
In a large skillet over medium heat, heat the oil and add the meatballs in a single layer. Cook the meatballs until they are golden and caramelized, around 2 to 3 minutes per side. Set the cooked meatballs aside.
For the Sauce:
Whisk the sauce ingredients together and adjust to your tastes. Optional: heat the water and whisk the sugar in to dissolve before adding the rest of the ingredients.
For the Bowls:
Prepare the vermicelli noodles according to package instructions (usually cook 2-3 minutes in a pot of boiling water).
Serve the noodles with the meatballs along with a handful of lettuce, mint, carrots, and cucumbers with the nuoc cham on the side.
Notes
Editor’s note: The prices listed above are from U.S. chain grocery stores. If you have an Asian market in your area you’ll be able to source ingredients like fish sauce, lemongrass, limes, Thai chilis, mint, and rice noodles for much cheaper and often with much higher quality.
First, prepare the aromatics for the meatballs. Mince three cloves of garlic, ¼ cup shallots, and 4 tablespoons lemongrass.
Add the garlic, shallots, and lemongrass to a bowl with about one pound of ground pork, 2 Tablespoons of honey, 1 Tablespoon fish sauce, 1 teaspoon salt, and ¼ teaspoon pepper. Mix the ingredients together then set the mixture aside for 1 to 2 hours in the fridge so the flavors can blend.
Shape the mixture into small meatballs, and then gently flatten them a bit. To help divide the mixture evenly, first, dive the meat into four equal pieces, then divide each quarter into five pieces to yield 20 meatballs.
Heat a large skillet over medium. Once hot, add a tablespoon or two of cooking oil and swirl to coat. Add the meatballs to the hot skillet in a single layer. Cook the meatballs until they are golden and caramelized, around 2 to 3 minutes per side. Set the cooked meatballs aside.
For the sauce, whisk together ¼ cup lime juice, ¾ cup water, 3 Tablespoons fish sauce, 1 minced clove of garlic, 1 finely chopped red chili, 2 Tablespoons of sugar, and some thinly sliced carrots (optional garnish). Taste the sauce and adjust the ingredients to your taste buds.
Prepare the vermicelli noodles according to package instructions (they usually require cooking for 2-3 minutes in a pot of boiling water). Drain the noodles and set them aside.
Prepare the rest of the vegetables for your bowls. Slice a cucumber, slice a carrot into matchsticks, pull a handful of mint leaves from the stems, and wash some tender lettuce.
Build the Bún chả bowls by adding the rice vermicelli noodles to a bowl along with some lettuce, cucumber, carrot, and Bún chả. Dip the Bún chả into the sauce, or drizzle a little over the bowl.
This panzanella salad is a quick and delicious way to use up day-old bread, ripe tomatoes, and other summer produce. For the ultimate convenience, you can even prep the ingredients ahead of time.
My friends, don’t sleep on this simple Panzanella salad! It’s a quick and delicious way to use up day-old bread, ripe tomatoes, and other summer produce. For the ultimate convenience, you can even prep the ingredients ahead of time. What’s not to love?!?!
What Is Panzanella?
Panzanella is a hearty Tuscan salad and an OG food waste recipe. It was created by Italian peasants to keep stale bread out of the trash and to use up garden produce before it spoiled. It can be made with almost any combination of fruits and veggies, but traditionally, the stars of the show are juicy summer tomatoes and crusty bread that’s had time to absorb the salad’s tangy dressing.
Ingredients You’ll Need
You’ll need some day-old bread, ripe tomatoes, some fresh greens, and any other summer fruit and veg you want to take advantage of. You can dress it with your favorite bottled dressing, or you can use our easy homemade balsamic vinaigrette. Beth and I added mozzarella pearls because, YES. Then we just drizzled it with a little olive oil and vinegar that we emulsified in a mason jar. (That’s just chef-speak for shaking the ever-living life out of it until the oil and vinegar transform into a creamy dressing.)
How Long Does Panzanella Last?
While it lives forever in my dreams, in real life, Panzanella doesn’t last longer than a day. You’ll need to make it an hour or so before serving to give the bread time to soak up the dressing.
Can I Meal-Prep Panzanella?
I’ve had lots of success prepping Panzanella components ahead of time. Chop and toast the bread, cool it, then store it in an air-tight container with a folded paper towel in it to absorb humidity. Slice and salt the tomatoes and store them in an airtight container as well. The salt forces them to release their juices, which you can then incorporate into your dressing. Chop the rest of your ingredients and also store them in your fridge in an airtight container. Then it’s as easy as mixing everything together with greens and dressing. Toasted bread will stay fresh at room temperature for a few days. Chopped produce will also stay fresh for a few days in the fridge.
Panzanella
This scrumptious Panzanella salad is a quick and delicious way to use up day-old bread, ripe tomatoes, and other summer produce. For the ultimate convenience, you can even prep the ingredients ahead of time.
Course Salad
Cuisine Italian
Total Cost $13.54 recipe / $2.26 serving
Prep Time 20minutes
Cook Time 20minutes
Resting Time 1hour
Total Time 1hour40minutes
Servings 62 cups each
Calories 254kcal
Author Monti – Budget Bytes
Ingredients
3cupsbread, cubed$2.00
1/4cupolive oil, divided$0.64
1pintcherry tomatoes$3.49
1nectarine$0.90
1cucumber$0.69
1/2red onion$0.40
10oz.baby spring mix$3.49
4oz.mozzarella pearls$1.75
1tspsalt$0.08
1Tbspred wine vinegar$0.10
Instructions
Preheat the oven to 400°F. Line a sheet pan with parchment paper. Slice the bread into 2 x 2-inch cubes and place in the sheet pan. Drizzle with 1 tablespoon of olive oil and toss to combine. Bake until toasted, about 20 minutes.
While the bread toasts, wash all of the produce. Slice cherry tomatoes in half. Cut the cucumber in 1/2 inch thick quarter rounds. Slice the nectarine in 1/2 inch thick slices. Slice the red onion in 1/4 inch thick half moons.
Once the bread has toasted, pull it from the oven, and allow it to cool.
Add the toasted bread to a very large bowl and top with salad greens. Top the greens with tomatoes, nectarines, cucumbers, red onions, and mozzarella pearls.
Add remaining olive oil, vinegar, and salt to a small mason jar or other container with a tight-fitting lid. Close the lid tightly and shake the oil and vinegar until combined. Dress the salad. Toss to coat.
Let the salad sit for at least an hour to allow the bread to soak up the dressing. Serve and enjoy!
Slice three cups of day-old (or fresh) bread into 2 x 2-inch cubes and place in the sheet pan. Drizzle with 1 tablespoon of olive oil and toss to combine. Bake until toasted, about 20 minutes.
While the bread toasts, wash all of the produce. Slice the pint of cherry tomatoes in half. Cut the cucumber in 1/2 inch thick quarter rounds. Slice the nectarine into 1/2 inch thick slices. Slice half of a red onion in 1/4 inch thick half moons.
Once the bread has toasted, pull it from the oven, and allow it to cool.
Add the toasted bread to a very large bowl and top with 10 oz. of salad greens. Top the greens with tomatoes, nectarines, cucumbers, and red onions. Finish with mozzarella pearls (not pictured here.)
Add the remaining 3 tablespoons of olive oil, the tablespoon of vinegar, and the teaspoon of salt to a small mason jar or another container with a tight-fitting lid. Close the lid tightly and shake the oil and vinegar until combined. Dress the salad. Toss to coat.
Let the salad sit for at least an hour to allow the bread to soak up the dressing. Serve and enjoy!
The classic wedge salad gets a little modern upgrade here with little gem lettuce replacing traditional iceberg lettuce and the addition of beets, tomatoes, radishes, herbs, and coconut bacon, topped with cool, creamy Gorgonzola Dressing. Delicious, cr…
The classic wedge salad gets a little modern upgrade here with little gem lettuce replacing traditional iceberg lettuce and the addition of beets, tomatoes, radishes, herbs, and coconut bacon, topped with cool, creamy Gorgonzola Dressing. Delicious, crunchy, and refreshing- it makes for a refreshing light dinner, or a tasty side dish- served alongside grilled tofu, grilled steak or grilled chicken.
This stunning peach galette is stupid-easy to make. It’s my favorite way to showcase succulent summer peaches. You can use my simple three-ingredient pie dough recipe for the crust or opt for store-bought pie dough to get this luscious dessert on the table in under an hour.
This stunning peach galette is stupid-easy to make. It’s my favorite way to showcase succulent summer peaches. You can use my simple three-ingredient pie dough recipe for the crust or opt for store-bought pie dough to get this luscious dessert on the table in under an hour.
What is a galette?
Galette is French for a free-form pastry with a sweet or savory filling. It’s baked on a sheet pan, not a pie pan. It’s the perfect way to use a bounty of juicy, ripe peaches. It’s an absolute cinch to put together and looks gorgeous on your table for the three seconds it takes before it gets gobbled up.
How to pick a ripe peach
Skip pale yellow peaches and opt for fruit that has a deep golden color. It should feel heavy for its size, and the flesh should be firm but still have a bit of a give. The skin around the stem should be slightly wrinkled, and the fruit should have a robust honey-like aroma.
Can I use frozen, canned, or jarred peaches?
If prepping fresh peaches seems like too much work, or if you simply don’t have access to them, opt for two pounds of frozen. You can use canned or jarred but opt for ones without added sugar. Drain them and pat them dry. If all you have are peaches packed in syrup, rinse them off, pat them dry, and lower the sugar in the recipe to ¼ cup.
How do I serve a peach galette?
With pride! You can serve it warm or cold, though warm is so much better. I love finishing a peach galette with a pinch of flaky salt. Then I serve the slices with a dollop of homemade whipped cream and a drizzle of honey. It also goes well with a scoop of no-churn strawberry ice cream and chopped pistachios. If you want to get real fancy with it, serve it with a chilled glass of rosé. OH, YOU’RE WELCOME.
How to store leftovers
A galette is best enjoyed the day it’s made, but if you manage some sort of self-control, first email me your secret. Then wrap any leftovers in parchment or wax paper and store them in an air-tight container at room temperature for up to two days. There is NO WAY they will last any longer than that, so stop showing off your superior craving control and don’t even bother asking me about freezing.
Peach Galette
This stunning peach galette is stupid-easy to make. With the help of a pre-made pie crust, you can get it on the table in about an hour.
Place a rack in the middle of your oven and preheat to 400°F. Moisten your countertop and place a 15×15-inch sheet of parchment paper on it. Dust the parchment paper lightly with flour.
Place the pie dough on the parchment paper and roll it out to 14 inches in diameter. Use a fork to poke a few holes in the center of the dough.
Transfer the pie dough on the parchment paper to a sheet pan and chill it in the freezer while you prepare the peaches.
Slice the peaches, skin on, into 1/2 inch thick slices. Place the slices in a large bowl and drizzle with vanilla. Mix the sugar and cornstarch, then sprinkle over the peaches.
Toss the peaches gently to cover them in the sugar mixture, then place them in a mesh sieve set over the large bowl. Macerate the peaches until they release their juices, about fifteen minutes.
Add the juices to a small pot set over medium heat and bring to a simmer. Do not stir. Swirl the juices. Once the juices thicken, remove them from the heat.
Remove the chilled pie dough from the freezer and layer it with the peach slices, working from the center out. Leave a four-inch border. Top the peaches with the cooled caramel.
Fold the outer lip of the dough over the peaches, pleating it where necessary. Lightly brush a thin layer of heavy cream onto the top of the galette.
Bake for 40 minutes, or until the crust is crispy and golden.
Cool the galette on the sheet pan for fifteen minutes before serving. Use the edges of the parchment paper to help you lift it off the sheet pan.
Notes
*You can substitute with store-bought pie dough, the kind that comes with two crusts.If using store-bought pie dough:
Roll out two smaller rounds on separate pieces of parchment, each about 9 inches in diameter.
Use a fork to poke holes in the center of each crust, leaving a three-inch border.
Divide the peaches between the two chilled crusts. Leave a three-inch border.
Place a rack in the middle of your oven and preheat to 400°F. Moisten your countertop with a sprinkle of water, place a 15×15-inch sheet of parchment paper on it, dust it with flour, and place the pie dough on top. Roll the dough into a 14-inch circle, about 1/4 inch thick, and use a fork to poke a few holes in the center. Transfer the pie dough on the parchment paper to a sheet pan and chill it in the freezer.
Cut the peaches with their skin on into 1/2 inch thick slices. Place the slices in a large bowl and drizzle with vanilla. Mix the sugar with the cornstarch, then sprinkle the sugar mixture over the peaches.
Toss the peaches gently to cover them in the sugar mixture. Place the peaches in a mesh sieve and place it over the large bowl. Macerate the peaches for about fifteen minutes until they release their juices.
Take the juices (not the peaches) and simmer them in a small pot. Do not stir, as this will crystallize the caramel. Occasionally pick up the pan to swirl the juices. Once the juices thicken and turn a golden brown, remove them from the heat.
Remove the chilled pie dough from the freezer. Layer the peach slices on the dough, working from the center out. Leave a four-inch border. Top the peaches with the cooled caramel.
Fold the outer lip of the dough over the peaches, pleating it where necessary. You’re not looking for perfection here; that’s the beauty of a galette. Lightly brush a thin layer of heavy cream onto the top of the galette.
Bake for 40 minutes, or until the crust is crispy and golden. Cool the galette on the sheet pan for fifteen minutes before serving. Use the edges of the parchment paper to help you lift it off the sheet pan.
I mean, is this the prettiest thing you’ve seen all day or what?!?!?!? Eight servings for under $10 and JUST SIX INGREDIENTS. This one’s gonna be on repeat for a while.
Here’s a refreshing recipe for Green Gazpacho – a chilled raw soup, made with fresh garden ingredients that can be made in 15 minutes. A nourishing and delicious summer treat! We are in the midst of a heat wave, and it’s hard to even…
Here’s a refreshing recipe for Green Gazpacho – a chilled raw soup, made with fresh garden ingredients that can be made in 15 minutes. A nourishing and delicious summer treat! We are in the midst of a heat wave, and it’s hard to even think about cooking. Green Gazpacho to the rescue! It’s a cool...
Gin and Brine is a cool summer cocktail made with probiotic, dilly pickle brine, celery bitters and your choice of gin. A fun twist on a dirty martini. This Gin and Brine is for those of you who love dirty martinis- or love taking shots of fermented …
Gin and Brine is a cool summer cocktail made with probiotic, dilly pickle brine, celery bitters and your choice of gin. A fun twist on a dirty martini. This Gin and Brine is for those of you who love dirty martinis- or love taking shots of fermented pickle brine. We’ve been making fermented pickles again...
This recipe for Chicken Satay with Satay Sauce is bursting with authentic Thai flavor! Chicken (or tofu) is bathed in a fragrant marinade of coconut milk and Thai spices, then grilled to perfection and served with a flavorful peanut dipping sauce. Veg…
This recipe for Chicken Satay with Satay Sauce is bursting with authentic Thai flavor! Chicken (or tofu) is bathed in a fragrant marinade of coconut milk and Thai spices, then grilled to perfection and served with a flavorful peanut dipping sauce. Vegan-adaptable!
Peanut butter banana smoothies have been a favorite snack (or dessert) of mine since I was a teenager. I usually always have the ingredients on have on hand, they’re ultra-creamy, just sweet enough to kill my sweet tooth, and filling enough to stand in for breakfast. Plus, they’re INEXPENSIVE. There are a lot of ways you can modify this simple banana smoothie if you want to make it your own, so if you haven’t tried this one yet, definitely put it on your list!
Use any Nut Butter
I love the classic peanut butter-banana combo, but if you don’t like peanut butter or can’t have it for other reasons, feel free to substitute it with any type of nut or seed butter. Almond butter or Sun Butter would be awesome, and it would also be fun to experiment with flavored nut butters. The nut butter makes this smoothie extra rich and delicious, so don’t skip this ingredient!
Use Frozen Bananas for the Best Texture
The key to getting this ultra-creamy milkshake-like consistency is to use frozen bananas. Not only will frozen bananas make the smoothie extra thick and creamy, but they also keep it cold without having to add ice, which would water down the smoothie. So anytime I have bananas that are on their last leg, I make sure to peel, slice, and freeze them to use in smoothies and other desserts later.
Use Any Type of Milk
This smoothie recipe is incredibly flexible. You can use any type of dairy or non-dairy milk for this smoothie, keeping in mind that the creamier the milk, the creamier the smoothie will be. I like whole milk the best, but I think coconut would also pair nicely with these flavors!
What Else Can I Add?
As mentioned above, there are a lot of different things you can add to this smoothie to take it in a different direction. Try adding some of these ingredients to your banana smoothie:
Quick oats (about ¼ cup)
Coconut
Cinnamon
Ground flaxseed
Cocoa powder
Instant coffee
Chia seeds
Spinach
Peanut Butter Banana Smoothie
Peanut Butter Banana Smoothies are slightly sweet, super creamy, deliciously filling, and make a fast and easy snack or breakfast!
Add the sliced banana, peanut butter, brown sugar, vanilla extract, and milk to a blender.
Blend the ingredients until smooth. If the smoothie is too thick, add more milk. If the smoothie is too thin, add more frozen banana. Taste and adjust the sweetness to your liking.
How to Make a Peanut Butter Banana Smoothie – Step by Step Photos
Add one sliced frozen banana to a blender along with 2 Tbsp peanut butter, 1 tsp brown sugar, and ¼ tsp vanilla extract.
Add one cup of milk. I use whole milk, but you can use the milk of your choice.
Blend the ingredients until smooth. If the smoothie is too thick, you can add more milk. If it’s too liquidy for your taste, you can add more frozen sliced banana.
Grilled Beets are perfectly tender with a rich caramelized flavor. Drizzle with fresh homemade pesto for over-the-top deliciousness. Perfect as a side dish, or add to salads, toasts and bowls.
Grilled Beets are perfectly tender with a rich caramelized flavor. Drizzle with fresh homemade pesto for over-the-top deliciousness. Perfect as a side dish, or add to salads, toasts and bowls.