The 4 Best Mandoline Slicers of 2024

I love cooking with fresh produce as much as possible, but some recipes — like my Sauteed Julienned Summer Vegetables — require a lot of slicing and can take a long time to prep if you’re just using a knife. If you’re making a recipe like this on a wee…

I love cooking with fresh produce as much as possible, but some recipes — like my Sauteed Julienned Summer Vegetables — require a lot of slicing and can take a long time to prep if you’re just using a knife. If you’re making a recipe like this on a weeknight, I highly recommend investing in […]

Roasted Potato and Asparagus Lentil Salad with Tangy Mustard-Lemon Dressing

Protein-packed and perfect for spring, this asparagus French green lentil salad makes a lovely side dish, main course, or spring potluck dish, ideal for Easter gatherings. If you are looking for another salad option for Spring or for Easter dinner — check out my Warm Spring Salad. If you aren’t a fan of mustard dressings,…

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The post Roasted Potato and Asparagus Lentil Salad with Tangy Mustard-Lemon Dressing appeared first on Oh She Glows.

Protein-packed and perfect for spring, this asparagus French green lentil salad makes a lovely side dish, main course, or spring potluck dish, ideal for Easter gatherings.

springsaladlentils-7536 springlentilsaladvegan springsaladlentils-7554

If you are looking for another salad option for Spring or for Easter dinner — check out my Warm Spring Salad.

Roasted Potato and Asparagus Lentil Salad with Tangy Mustard-Lemon Dressing

Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free

5 from 26 reviews
Yield
4 servings
Prep time
25 minutes
Cook time
30 minutes

Protein-packed and perfect for spring, this French green lentil salad makes a lovely side dish, main course, or spring potluck dish. Roasted potatoes and asparagus are folded into the salad along with a tangy mustard-lemon dressing. I also roasted the red onion, but I think next time I might leave the onion raw for a fresh crunch. I imagine this salad would also be fantastic with some cooked quinoa mixed in or using any seasonal vegetables you prefer. The dressing makes a lot - 2/3 cup - so I prefer to stir in half of the dressing into the salad and then serve the rest of the dressing on the side to drizzle on top. This dressing is inspired by one I came across in It's All Good.

Ingredients

FOR THE SALAD:
  • 1 cup uncooked French green lentils/du Puy lentils (about 2 1/2 cups cooked)
  • 3 medium yellow potatoes, diced (about 3 1/2 cups)
  • 1 bunch asparagus, ends broken off and chopped
  • 1/2 medium red onion, diced (about 1 1/2 cups)
  • 1 tablespoon extra virgin olive oil, divided
  • handful minced fresh dill, for garnish (optional)
FOR THE DRESSING (makes 2/3 cup):
  • 2 tablespoons coarse seeded/old fashioned mustard (see photo in post)
  • 2 tablespoons Dijon mustard
  • 4 tablespoons extra virgin olive oil
  • 3-4 tablespoons fresh lemon juice, to taste
  • pinch or two fine grain sea salt or pink salt
  • up to 1 teaspoon pure maple syrup, to taste (optional)

Directions

  1. Preheat the oven to 425°F (220°C) and line two large baking sheets with parchment paper.
  2. Rinse lentils in a fine mesh sieve. Place lentils in a medium pot along with 3 cups of water. Bring water to a boil and then reduce heat to medium and simmer the lentils for about 18-20 minutes, or until tender. Drain off water and season lentils with salt (such as Herbamare).
  3. Place chopped potatoes on one baking sheet and drizzle with 1/2 tablespoon oil. Toss to coat and sprinkle liberally with salt and pepper.
  4. Roast the potatoes for 15 minutes. Meanwhile, place the asparagus on the other baking sheet (and the red onion if you prefer to roast it too - see headnote) and drizzle with 1/2 tbsp. oil. Sprinkle with salt and pepper.
  5. After the potatoes have roasted for 15 minutes, flip the potatoes and return them to the oven along with the asparagus (and red onion if you are roasting that) for another 12-15 minutes. The potatoes should be golden on the bottom when ready and the asparagus will be tender. Add roasted veggies into a large bowl along with the lentils and gently toss to combine.
  6. Meanwhile, prepare the dressing by whisking all of the dressing ingredients together. I love a tangy dressing with a bite so I used 4 tbsp. lemon juice. If you prefer a less acidic dressing you might want to add more olive oil or you can also experiment with adding a touch of maple syrup (the sweetness will offset a bit of the bite). It's definitely a dressing you can play around with!
  7. Pour half of the dressing onto the veggies and lentils in the bowl and toss to combine. Season with salt and pepper to taste. Serve the salad warm with a garnish of fresh dill (optional), with the rest of the dressing served on the side.

Nutrition Information

(click to expand)
Serving Size 1 of 4 servings | Calories 430 calories | Total Fat 18 grams
Saturated Fat 2.5 grams | Sodium 380 milligrams | Total Carbohydrates 51 grams
Fiber 9 grams | Sugar 5 grams | Protein 14 grams
* Nutrition data is approximate and is for informational purposes only.
springsaladlentils-7570

If you aren’t a fan of mustard dressings, I recommend making the Creamy Avocado-Potato Salad recipe in my first cookbook The Oh She Glows Cookbook (p.107) It’s received great feedback and it’s perfect for spring as well.

Have a fun weekend everyone!

The post Roasted Potato and Asparagus Lentil Salad with Tangy Mustard-Lemon Dressing appeared first on Oh She Glows.

Chicken Sheet Pan Recipe

Inside: Experience the delightful symphony of flavors and simplicity with our enticing Chicken Sheet Pan recipe. Learn what veggies and seasonings to use together to create a deicous, easy one …

The post Chicken Sheet Pan Recipe appeared first on My Latina Table.

Inside: Experience the delightful symphony of flavors and simplicity with our enticing Chicken Sheet Pan recipe. Learn what veggies and seasonings to use together to create a deicous, easy one pan meal that everyone will love!

chicken sheet pan meal

 

This one-pan wonder not only promises a mouthwatering feast but also streamlines the cooking process, making it a perfect choice for busy weeknights or lazy Sundays.

The harmonious blend of tender chicken, roasted vegetables, and aromatic herbs creates a dish that is as visually appealing as it is delicious.

What is a chicken sheet pan meal?

A chicken sheet pan recipe typically involves cooking chicken and an assortment of vegetables on a single sheet pan in the oven. It’s a convenient and efficient cooking method that allows for easy preparation and cleanup.

To create a chicken sheet pan dish, you would season chicken pieces with herbs and spices, arrange them on a baking sheet alongside a variety of vegetables, and then roast everything in the oven.

The result is a flavorful and well-balanced meal with juicy chicken and perfectly roasted vegetables.

This approach not only simplifies the cooking process but also enhances the overall taste as the ingredients cook together, allowing their flavors to meld. The versatility of sheet pan recipes makes them a popular choice for home cooks looking for a fuss-free way to create delicious and wholesome meals.

How to cut vegetables for a sheet pan meal

veggies on a sheet pan

Dicing vegetables for a sheet pan meal is a straightforward process that helps ensure even cooking and a visually appealing presentation. Here’s a simple guide on how to dice veggies for a sheet pan meal:

Wash and Prepare Vegetables

Start by washing your vegetables thoroughly. Peel and trim them as needed. For vegetables like carrots, peel and then trim the ends. For bell peppers, cut around the stem and remove the seeds.

Choose a Uniform Size

Consistency in size is crucial for even cooking. Choose a dice size that suits your preference, but aim for uniformity to ensure that all pieces cook at the same rate. A medium dice (around 1/2 to 3/4 inch) is often a good choice for sheet pan meals.

Cutting Techniques

    • Bell Peppers: Cut the peppers in half, remove the seeds and membrane, and then slice into strips. Finally, cross-cut the strips into bite-sized pieces.
    • Zucchini: Slice off the ends and then cut the zucchini into rounds or half-moons.
    • Carrots: Peel and then cut into coins or sticks. If the carrots are thick, consider halving or quartering them lengthwise before cutting into smaller pieces.
    • Onions: Peel the onion and cut it in half. Slice each half into thin wedges.
    • Broccoli: Cut the broccoli into florets, keeping them relatively uniform in size.

Chicken Sheet Pan Recipe 

picture showing process for making chicken sheet pan

Ingredients:

  • Veggies of your choice. I used potatoes, zucchini, carrots, Broccoli, peppers, cherry tomatoes. No measurement required. 
  • 1 1/2 pound of chicken thighs without bones or skin

Marinade for the chicken: 

1/4 tbsp of ground cumin 

1/2 tbsp  of paprika 

1 Dry Guajillo pepper boiled without seeds. 

1 Dry Poblano pepper boiled without seeds. 

1/4 white onion roasted

3 garlic cloves roasted 

1 cup of cherry tomatoes or 2 Roma tomates roasted 

The juice of two orange juice 

1 tbsp of apple cider vinegar 

2 steams of fresh oregano

3 tbsp of olive oil 

Salt and pepper to taste. 

Instructions:

Cut veggies into bite sized pieces

Season the veggies with salt, pepper and dry oregano- to taste- in a bowl.

Pour  in 3 tbsp of olive oil and 2 tbsp of white wine  (optional)

Blend all the ingredients for the chicken marinade

Place chicken in a bowl and pour the marinade over it

Mix well and let marinade at least two hours or more. 

Place the veggies on a cookie sheet with aluminum foil and sprayed with oil to prevent them from sticking

Place the chicken over the veggies and cover with aluminum

Bake at 375 for 30 minutes.

Broil for the last 10 minutes in broil to add color to the chicken

  Enjoy! 

chicken sheet pan meal
Print

Chicken Sheet Pan Recipe

Experience the delightful symphony of flavors and simplicity with our enticing Chicken Sheet Pan recipe. Learn what veggies and seasonings to use together to create a deicous, easy one pan meal that everyone will love!
Course dinner
Cuisine American
Keyword baked chicken, dinner, vegetables
Prep Time 2 hours 10 minutes
Cook Time 40 minutes
Servings 8

Ingredients

  • Vegetables of your choice: Potatoes zucchini, carrots, Broccoli, peppers, cherry tomatoes. No measurement required.
  • 1 1/2 pound of chicken thighs without bones or skin

Marinade for the chicken:

  • 1/4 tbsp of ground cumin
  • 1/2 tbsp of paprika
  • 1 Dry Guajillo pepper boiled without seeds.
  • 1 Dry Poblano pepper boiled without seeds.
  • 1/4 white onion roasted
  • 3 garlic cloves roasted
  • 1 cup of cherry tomatoes or 2 Roma tomates roasted
  • The juice of two orange juice
  • 1 tbsp of apple cider vinegar
  • 2 steams of fresh oregano
  • 3 tbsp of olive oil
  • Salt and pepper to taste.

Instructions

  • Cut veggies into bite sized pieces
  • Season the veggies with salt, pepper and dry oregano- to taste- in a bowl.
  • Pour in 3 tbsp of olive oil and 2 tbsp of white wine (optional)
  • Blend all the ingredients for the chicken marinade
  • Place chicken in a bowl and pour the marinade over it
  • Mix well and let marinade at least two hours or more.
  • Place the veggies on a cookie sheet with aluminum foil and sprayed with oil to prevent them from sticking
  • Place the chicken over the veggies and cover with aluminum
  • Bake at 375 for 30 minutes.
  • Broil for the last 10 minutes in broil to add color to the chicken

Nutrition

Serving: 8g

Other recipes you may enjoy:

The post Chicken Sheet Pan Recipe appeared first on My Latina Table.

Broccoli Casserole

Broccoli casserole is a great way to entice anyone to eat their veggies! This cheesy side dish is a great addition to any holiday menu. It’s never too early to start planning for the holidays, right? Right?? Well, I don’t think it is. Maybe it’s just because I cook and bake for a living, but …

The post Broccoli Casserole appeared first on My Baking Addiction.

Broccoli casserole is a great way to entice anyone to eat their veggies! This cheesy side dish is a great addition to any holiday menu.

Fork about to pick a bite of broccoli casserole up from a plate of the casserole.

It’s never too early to start planning for the holidays, right?

Right??

Well, I don’t think it is. Maybe it’s just because I cook and bake for a living, but I love thinking ahead to what I’m going to make for holiday dinners.

As someone with picky eaters in her family, I know the challenge of making a vegetable side that everyone will eat. Or even just try a few bites of.

So you can’t blame me for trying to trick them into eating broccoli by putting it into a cheesy casserole, ok? 

Between the creamy, cheesy base and the crunchy cheese crackers on top, this is one dish that even the pickiest eaters will want to eat.

(more…)

The post Broccoli Casserole appeared first on My Baking Addiction.

TOMATO AND BURRATA PASTA

Is a delicious and creamy dish that combines the sweetness of cherry tomatoes with the rich flavor of burrata cheese.

Pasta with tomatoes and burrata is a classic Italian dish that is beloved all over the world. This simple yet delicious recipe brings together the flavors of fresh tomatoes, creamy burrata cheese, and al dente pasta to create a dish that is both comforting and elegant.

To make pasta with burrata and tomatoes, you will need: pasta, cherry tomatoes, garlic, olive oil, salt, pepper, and of course, burrata cheese. The key to making this dish is to use high-quality ingredients.

Serve the pasta with burrata cheese and tomatoes immediately, garnished with fresh basil, spinach or parsley if desired. The creamy burrata cheese pairs perfectly with the tangy tomatoes and the al dente pasta, creating a dish that is both rich and refreshing.

One of the great things about pasta with tomatoes and burrata is how versatile it is. You can add additional ingredients to the dish, such as fresh herbs or chopped nuts. You can also use different types of pasta, such as spaghetti, penne, bucatini, fettuccine, linguine or fusilli.

Pasta with tomatoes and burrata is a simple yet flavorful dish that is perfect for any occasion. Whether you are cooking for yourself or for a crowd, this dish is sure to impress. So the next time you are looking for a quick and easy meal that is both delicious and nutritious, give pasta with tomatoes and burrata a try!

How to serve burrata on pasta? On the plates gently stir the cheese into the pasta and tomatoes until it is just starting to melt.

On top of individual servings: For a more elegant presentation, you can add a piece of burrata cheese on top of each individual serving of pasta. This works well for dishes like spaghetti or linguine, where the pasta strands can be easily twirled around the cheese.

Garnish: You can also use burrata cheese as a garnish for pasta dishes. For example, you could serve a simple tomato sauce pasta and top it with a small ball of burrata cheese, some fresh herbs like basil or parsley, and a drizzle of olive oil.


Burrata Tomato Pasta

PREP TIME COOK TIME MAKES
10 minutes 10 minutes 2 servings

INGREDIENTS (serves 2)

  • 6,5 oz (180 g) spaghetti
  • 2 ball of burrata cheese
  • 1 cup (150 g) cherry tomatoes
  • 2 regular tomatoes (or 150 g canned tomato puree – passata)
  • 3 sun-dried tomatoes
  • 1 cup spinach leaves
  • 1 clove garlic
  • 2 tbsp pine nuts
  • 2 pinches of oregano or Provencal herbs
  • 1 pinch of chili pepper
  • 1.5 tbsp butter
  • 1.5 tbsp olive oil for frying
  • 1 tbsp extra-virgin olive oil
  • 2 tbsp red wine or 1 splash of balsamic vinegar

INSTRUCTIONS

  1. Blend the regular tomatoes into a puree if not using canned tomato puree.
  2. Cut the cherry tomatoes in half.
  3. Slice the garlic into thin pieces.
  4. In a pan, melt half of the butter and add the frying oil. Add the garlic and cook on low heat for 2-3 minutes, making sure the garlic does not change color.
  5. Add the tomato puree, herbs, and chili pepper. Cook and stir for 5 minutes.
  6. Pour in the wine and cook for 2 minutes until it evaporates.
  7. Meanwhile, cook the pasta according to package instructions.
  8. Add the cherry tomatoes, sun-dried tomatoes, spinach leaves, and pine nuts to the tomato sauce. Season with salt and pepper.
  9. Add the cooked pasta, remaining butter, and 3-4 tbsp of the pasta water. Cook and stir for 1 minute.
  10. Divide the pasta onto plates and place a torn by hand ball of burrata on the side. Season the burrata with salt and drizzle with extra-virgin olive oil.


UKRAINIAN HOME COOKING
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Pasta Primavera

Pasta nights are always good nights. A few of our favorites include: Spaghetti Carbonara, Cacio e Pepe, Baked Ziti, Spaghetti and Meatballs, and Pasta Primavera. Pasta Primavera is a classic pasta dish that was born in the 70’s at Le Cirque, a po…

Pasta nights are always good nights. A few of our favorites include: Spaghetti Carbonara, Cacio e Pepe, Baked Ziti, Spaghetti and Meatballs, and Pasta Primavera. Pasta Primavera is a classic pasta dish that was born in the 70’s at Le Cirque, a popular New York City restaurant. It was soon being served at restaurants all…

Beet Hummus

An easy and quick Beet Hummus recipe

Bright, deliciously, healthy beet hummus, very easily made recipe for beetroot hummus from baked or boiled beets, chickpeas and tahini. Enjoy with warm pita bread.

Beetroot Hummus

Recipe

PREP TIME COOK TIME MAKES
5 minutes 10 minutes 3-4 servings

INGREDIENTS (serves 2-3)

  • 1 large cooked beetroot (250 g, boiled or baked and peeled)
  • 16 oz (450 g) canned chickpeas (or boiled)
  • 3 tbsp (70g) tahini
  • 2 garlic clove
  • ½ lemon (2-3 tbsp) lemon juice
  • ⅓ tsp coriander
  • ⅓ tsp cumin
  • 1 tbsp olive oil
  • ⅔ tsp salt
  • ⅓ cup (40 g) walnuts for serving

INSTRUCTIONS

You can find a short video Beet Hummus recipe in my Instagram. Let’s be friends!

  1. Cut boiled or baked beets into pieces.
  2. Set aside 2 tbsp of whole chickpeas for garnish.
  3. Put the rest of the chickpeas, beetroot, tahini, lemon juice, chopped garlic, coriander and cumin, olive oil and salt into the blender bowl.
  4. Blend until smooth. Check the texture and try. Add a bit chickpeas water if needed.
  5. Place in refrigerator for at least 30 minutes.
  6. Roast the walnuts in a dry frying pan. Chop with a knife.
  7. Put hummus on a plate in the center. Spread the hummus on a plate with a tablespoon. Move the plate in a circular motion with one hand, and move the spoon from the center to the edges. Garnish with whole chickpeas and walnuts, drizzle with olive oil.


UKRAINIAN HOME COOKING
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The book is available on Amazon in different countries.

50% of each sale will be donated to Charity to help the children and people of Ukraine.

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Zucchini Carrot Fritters

Tasty vegetable fritters for the whole family

Delicious and healthy vegetable pancakes for the whole family. You can use gluten free flour if you like. Serve just like that or I’ll serve it with sour cream, fried eggs and bacon or salty salmon. You can also make these fritters with just zucchini. Remove the carrots and add a double portion of the zucchini.

PREP TIME COOK TIME MAKES
15 minutes 12-20 minutes 2 servings

INGREDIENTS (serves 2)

  • 1 zucchini (480 g, 17 oz)
  • 2 carrots (250 g, 9 oz)
  • ⅓ cup (40 g) all-purpose flour
  • 2 eggs
  • 3 tbsp chopped green onion
  • ½ tsp ground coriander 
  • 1 pinch dried garlic
  • ½ tsp black pepper
  • 1,5 tsp salt

INSTRUCTIONS

  1. Grate the zucchini and carrots on a coarse grater. Salt and stir. Leave for 10 minutes. Squeeze out the juice well.
  2. Add spices, onion, eggs and flour. Stir. 
  3. Heat a frying pan with oil. Spoon the mixture into the frying pan, cover and fry on both sides over medium heat (about 8 minutes each side).

UKRAINIAN HOME COOKING
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The book is available on Amazon in different countries.

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Quick and Easy Shakshuka for Two

This is for everyone who, like me, just loves eggs with tomatoes.

This is for everyone who, like me, just loves eggs with tomatoes. It’s super easy and delicious. You can easily prepare this breakfast for a large group of people. If you can’t make shakshuka without onions, fry ½ a finely chopped onion, then add the tomato sauce.


Quick and Easy Shakshuka for Two

Recipe

PREP TIME COOK TIME MAKES
2-3 minutes 10-15 minutes 2-3 servings

INGREDIENTS (serves 2)

  • 3 medium tomatoes
  • 4-6 eggs
  • ½ bunch cilantro
  • ½ bunch parsley
  • 1 tbsp frying oil
  • ⅓ tsp ground coriander
  • ⅓ tsp ground cumin
  • 1 pinch of dried garlic
  • ½ tsp ground paprika
  • ½ tsp salt
  • Chilli pepper to taste
  • ½ tsp salt

INSTRUCTIONS

  1. You can find a short video recipe in my InstagramLet’s be friends!
  2. Coarsely chop the tomatoes and herbs. Put in a blender bowl, add spices, salt, and oil. Grind.
  3. Bring mixture to a boil in a skillet and saucepan. Beat in the eggs one at a time. When the eggs are slightly cooked, separate them with a wide spatula. Cook until the egg white turns white. To speed up cooking, cover the shakshuka with a lid, just remember to keep an eye on it.

UKRAINIAN HOME COOKING
Favorite recipes with love

The book is available on Amazon in different countries.

50% of each sale will be donated to Charity to help the children and people of Ukraine.


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CANNED CHICKPEA HUMMUS

An easy and quick recipe for the perfect canned chickpea hummus.

It’s really hundreds of times better than ready-made hummus in a jar with a bunch of preservatives. Buy a can of tahini and canned chickpeas and you’ll have homemade hummus anytime in 5 minutes. Of course, you can use not only canned, but also boiled chickpeas.

Canned chickpea hummus

Recipe

PREP TIME COOK TIME MAKES
2-3 minutes 10 minutes 3-4 servings

INGREDIENTS (serves 2-3)

  • 14 oz (400 g) canned chickpeas
  • 3 tbsp tahini
  • 1 garlic clove
  • 2 tbsp lemon juice or juice of ½ lemon
  • ½ tsp salt
  • ⅓ tsp coriander
  • ⅓ tsp cumin
  • 1 tbsp olive oil

INSTRUCTIONS

You can find a short video recipe in my Instagram. Let’s be friends!

  1. Set aside 2 tbsp of whole chickpeas for garnish.
  2. Put the rest of the chickpeas with liquid, tahini, lemon juice, chopped garlic, spices, oil, and half the salt into the blender bowl.
  3. Blend until smooth. Check the texture and try. Add more water and salt if needed. 5 tbsp of water and ½ tsp of salt were enough for me.
  4. Place in refrigerator for at least 30 minutes.
  5. Put it on a plate in the center. Spread the hummus on a plate with a tablespoon. Move the plate in a circular motion with one hand, and move the spoon from the center to the edges. Garnish with whole chickpeas and drizzle with regular or spicy olive oil. Sprinkle with chili or paprika to taste.


UKRAINIAN HOME COOKING
Favorite recipes with love

The book is available on Amazon in different countries.

50% of each sale will be donated to Charity to help the children and people of Ukraine.

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