This chickpea bruschetta recipe with basil pesto on toasty sourdough bread is a refreshing summer appetizer. A squeeze of lemon juice and salty olives add loads of tangy brightness!

Why You’ll Love This Vegetarian Bruschetta

This vegetarian chickpea bruschetta recipe with homemade herby lemon dressing will be your go-to appetizer for the summer.

• Mediterranean vibes. A light lemon dressing, creamy chickpeas, basil pesto, and toasty sourdough come together in every bite for some Mediterranean flair.
• Great for gatherings. Double this recipe as needed and even serve the bread on the side so everyone can make their own bruschetta.
• Quick. Everything comes together in only 20 minutes!
• Prep-friendly. Make the chickpea mixture and toast the bread in advance so all you have to do is assemble the bruschettas before your guests arrive.

Ingredient Notes

Lemon juice, zest, thyme, and spicy red pepper flakes create a light Mediterranean-style dressing for the chickpea mixture. Scroll to the recipe card at the bottom of the post for exact amounts.

• Sourdough bread – Leave the crust or remove it. It’s perfect either way.
• Olive oil – You can also use avocado oil.
• Lemon – You’ll need the juice and zest.
• Canned chickpeas – Homemade chickpeas are a great swap.
• Kalamata olives – Use your favorite kind of olives as long as they’re pitted.
• Thyme – Fresh thyme is best but dried works too.
• Red pepper flakes – Feel free to use cayenne pepper or chili oil.
• Salt – I prefer kosher salt.
• Pesto – Try my Fresh Basil Pesto or add your favorite.

How To Make Chickpea Bruschetta with Basil Pesto

Using canned chickpeas for the tangy olive-packed mixture is what makes this recipe so quick and convenient. Scroll to the bottom of the post for the full recipe card.

• Toast the bread. Slice the bread into even slices. Brush each slice with olive oil. Place them on a hot grill. Heat them until golden and toasty on both sides. You can also toast them in the oven at 400F for 10 minutes.

• Prep the chickpeas. Toss the chickpeas and the rest of the ingredients in a bowl until well combined. Set it aside.
• Assemble them. Spread each slice of bread with 1-2 tablespoons pesto. Add 1- 1 1/2 tablespoons of the chickpea mixture on top. Garnish with fresh thyme and more lemon juice. Serve immediately and enjoy!

Tips & Variations

Add tender lentils, sweet roasted peppers, or drizzle with creamy aioli if you want to take this chickpea bruschetta to the next level.

• Use store-bought bread. Pre-sliced, toasted bread is an easy way to reduce prep time for these bruschettas.
• Add more legumes. Add 1/4 cup cooked (and drained) lentils or cannellini beans to the mixture for more plant-based protein.
• More veggies. Mixing 1/2 cup diced roasted peppers, sautéed mushrooms, or spinach into the mixture are great ways to pack more flavor into each bite.
• Change the bread. Toasted baguettes, sliced ciabattas, and focaccia can be used instead of sourdough bread. Crispy pita bread works too.
• Serve separately. To prevent the bread from softening during your gatherings, serve the chickpea mixture in a bowl with the bread and pesto on the side. This way everyone can assemble their own bruschetta.
• Swap the spread. Sun-dried tomato pesto, ricotta, and tapenade are great swaps for basil pesto in this recipe.
• Add drizzles. Balsamic reduction, truffle oil, and aioli are perfect for adding a finishing touch to these appetizers.

Serving Suggestions

This herby chickpea bruschetta is a crowd-pleasing appetizer that’s perfect with a glass of red wine. Pair it with my Pepper Mushroom Onion Crostini or Air Fryer Eggplant Parmesan for other easy appetizer options. For main dishes, try Mediterranean-inspired recipes like my Monte Cristo Skillet Chicken or Pistachio Crusted Salmon. If you prefer red meat, go for my Bison Steak or Grilled Tri-Tip with Sicilian Herb Sauce.

Proper Storage

Don’t store the assembled bruschettas because the bread will soften too much.

• Counter: Toast the bread up to 2 days in advance and store it in an airtight container. Keep it away from direct heat and sunlight.
• Fridge: Store the chickpea mixture in an airtight container for up to 4 days.

More Easy Appetizers

• Sausage Crostini
• Loaded Sweet Potato Bites
• Turkey Apple Brie Bites
• Bison Burger Sliders
• Spicy Deviled Eggs

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Chickpea Bruschetta with Basil Pesto

This zesty chickpea bruschetta recipe with herby pesto and salty olives on toasty bread is a 20-minute summer appetizer.

Course Appetizer

Cuisine American, Mediterranean

Keyword chickpea bruschetta, chickpea bruschetta recipe

Prep Time 8 minutes minutes

Cook Time 12 minutes minutes

Total Time 20 minutes minutes

Servings 12 Servings

Author Amy

Ingredients

• 1 baguette sourdough bread
• olive oil for brushing
• 1 tbsp freshly squeezed lemon juice to finish (or aged balsamic vinegar)
• Fresh thyme to finish
• Chickpeas:
• 1 15- oz can chickpeas strained and rinsed
• 1/2 cup pitted Kalamata olives finely chopped
• 1 tbsp good quality extra-virgin olive oil
• 2 tsp freshly squeezed lemon juice
• 1 tsp freshly grated lemon zest
• 1 tsp fresh thyme leaves
• 1/2-1 tsp crushed red pepper flakes
• kosher salt to taste
• Pesto for spreading

Instructions

• Slice the bread into even slices, may be cut in half for portion.
• Brush each slice with olive oil and place on a hot grill to achieve great char marks.
• Drain your beans and then roll them in paper towels to dry, some skins may come off, this is okay. Combine all beans and rest of the ingredients in a medium bowl and toss to combine. Taste for seasoning and add salt, if needed.
• Spread 1-2 tbsp. of pesto on each slice of bread and top with a spoonful of chickpeas. Garnish with fresh thyme and a squeeze of fresh lemon juice.

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

For breakfast, everyone should make these Baked Egg Ricotta Thyme Cups.  Why?  They are so good!

I ran in the Flying Pig Marathon yesterday as part of a relay team.  I had not run more than a mile in over six months, and my leg of the relay was just shy of six miles.

Let me just say… I am so dang sore. Ain’t nobody’s fault but my own.  About two miles in the realization hit that “yea this is going to hurt when I am done”.  Though it was a tough run, it was a beautiful run.  As I was running along with hundreds of people around me, running, cheering, handing out water, I thought to myself, what a wonderful experience.  The sky was clear blue, the temperature was cool, and I was surrounded by happiness and encouragement.  It really was uplifting.  I haven’t run in an organized race in several years, and I forgot the wonderfulness of the experience.

I would highly recommend experiencing it for yourself you haven’t had the honor. As a walker, 5k, 10k, half or whole being part of such a great experience is something I wish for all of you.

After running in a race I always want coffee and breakfast after. A good gooey egg, with a crusty bread kind of breakfast, and this breakfast is that.

I think everyone loves a delicious breakfast.  You know what everyone loves more? A delicious breakfast that is easy to put together.

This breakfast is delicious, fabulous if you have a crusty slice of bread to dip in and crunch on.

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Baked Egg Ricotta Cups

For breakfast, everyone should make these Baked Egg Ricotta Thyme Cups. Why? They are so good! Soft eggs over a zesty ricotta cheese mixture will fill you up with the energy you need to start your day!

Course Breakfast

Cuisine American

Keyword baked eggs recipe, eggs and ricotta, ricotta egg bake

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Amy

Ingredients

• 4 tablespoons extra virgin olive oil {divided} + more for greasing ramekin
• 1/2 cup ricotta cheese
• 1 garlic clove minced
• 1-2 tablespoon fresh thyme leaves
• 1 teaspoon lemon zest from organic lemon
• 1 teaspoon chopped parsley
• 1/2 cup chopped kale stems removed
• 4 eggs
• Pinch of sea salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon red pepper flakes more if you like it spicy

Instructions

• Preheat oven to 350°.
• Lightly grease two 4 1/2" ramekins with olive oil. Place ramekins on rimmed baking sheet.
• In a medium bowl stir till combined, 2 tablespoons extra virgin olive oil, ricotta, garlic, thyme leaves, lemon zest, parsley, and kale.
• Divide mixture evenly among two ramekins.
• Carefully crack two eggs on top of each prepared ramekin.
• Evenly drizzle the top of eggs with remaining 2 tablespoons of extra virgin olive oil, a sprinkle of sea salt, black pepper, and red pepper flakes.
• Place baking sheet with ramekins in oven and bake for 12-15 minutes or until the whites of eggs have set, but yolks are still soft.
• Serve immediately with a crusty toasted bread.

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

These asparagus tartlets with lemon-parmesan custard filling are an easy way to kickstart the summer brunch season. They’re buttery, perfectly creamy, and look spectacular with a drizzle of olive oil for the finishing touch.

Why You’ll Love This Recipe

These ricotta asparagus-lemon tartlets will be your go-to recipe for any upcoming summer brunches.

• Fancy but easy. They look super impressive with their homemade crust and creamy filling, but they’re actually quite simple to throw together.
• Great for brunch. Individual asparagus tarts are a must on any spring and summer brunch menu.
• Versatile. Add juicy cherry tomatoes, herby parsley, or a pesto drizzle for more flavor.
• Prep-friendly. Make the dough or tarts in advance to reduce prep time on the weekend.

Ingredient Notes

Lemon zest adds lovely citrus notes to the filling without going overboard with tartness. Scroll to the recipe card at the bottom of the post for exact amounts.

For the Crust

• All-purpose flour – Whole-wheat flour works too but it’ll give the tarts an earthy flavor.
• Salt – Kosher salt is best.
• Sugar – I prefer granulated sugar or light brown sugar.
• Butter – Skip the salt for the crust if you use salted butter.
• Water – It needs to be ice-cold for a flaky crust.

For the Filling

• Ricotta – You can also use full-fat cottage cheese.
• Heavy cream – Half-and-half is a great swap.
• Eggs – Go for liquid eggs if that’s what you’ve got on hand.
• Lemon – Fresh lemon zest is best.
• Parmesan – I prefer freshly grated cheese over the bottled kind.
• Salt and pepper – Kosher salt and freshly-cracked black pepper are best.
• Asparagus – Thin asparagus stalks are best. Avoid canned ones because they absorb lots of tang from the brine.
• Olive oil – You can also use avocado oil.

How to Make Asparagus Egg Tartlets

Don’t over-work the dough for the crust because it can make the tarts very chewy and rubbery. Scroll to the bottom of the post for the full recipe card for these asparagus tartlets.

Make the Crust

• Prep the mixture. Combine the flour, sugar, and salt in the food processor. Add the butter and pulse repeatedly until you get a coarse, sandy mixture. Slowly pour in water as you continue to pulse until a loose dough comes together. It shouldn’t be wet or sticky.
• Let it rest. Remove the dough from the food processor and gently knead it into a thick disc. Cover it with plastic wrap and refrigerate it for 30 minutes.

• Roll it. Preheat the oven to 400F. Remove the dough from the fridge and roll it out to 1/4″ thickness. Cut it into circles so they fit the individual tart pans. Press each circle into a tart pan until completely covered. Poke the bottoms with a fork 2-3 times.
• Bake it. Pop the tart crusts into the oven for 5 minutes.

Make the Filling

• Prep the mixture. Except for the asparagus and olive oil, whisk all of the filling ingredients in a bowl until smooth.
• Fill the tarts. Remove the crust shells from the oven and let them cool for 5-10 minutes. Pour filling into each shell. Top with asparagus.
• Bake them. Pop the tarts into the oven for 10 minutes or until the filling sets. Remove it from the oven and sprinkle with extra parmesan. Drizzle with olive oil, serve, and enjoy!

Variation Ideas

Dried herbs and sautéed veggies are great ways to pack these savory asparagus tartlets with more flavor.

• More veggies. Add a combination of sautéed mushrooms, spinach, or halved cherry tomatoes as well as the asparagus to the tarts.
• Use spices. Add 2 teaspoons garlic powder, 1 teaspoon dried parsley, 1/4 teaspoon paprika, and 1/4 teaspoon dried dill into the filling for more depth.
• More drizzles. Basil pesto, chili oil, and Feta Aioli are great ways to add more flavor to every bite.

Tips for Success

Making the buttery dough in advance will save you lots of time on Sunday morning when you’re prepping everything for brunch.

• Use store-bought. Prepare the tart shells with store-bought puff pastry or crescent rolls if you want to save time. Bake the shells according to package instructions. Remove the tarts from the oven when the filling sets.
• Stay in the middle. Avoid baking the tarts in the lowest or top oven racks because they’ll turn out burnt or raw. Always bake in the center rack, even if you have to bake in batches.
• Prep ahead. Make the dough 1-2 days in advance so you all you need to do is roll it out when you decide to bake the tarts.
• Watch the oven. Don’t let the tarts over-bake because the filling will split and separate. It’s not the end of the world if it happens, but the filling will be dry.

Serving Suggestions

These creamy asparagus tartlets are a great weekend brunch option. Serve them with Paleo Egg Cups or my Cauliflower Avocado Egg Bowl. If you prefer toast options, try my Tomato Avocado Toast or Avocado Toast with Egg. For drink ideas, make my Iced Coffee or Golden Maca Latte.

How to Store and Reheat Extras

These asparagus tartlets are best the day they’re made for the crispiest crust.

• Fridge: Place them in an airtight container for up to 3 days.
• To reheat them: Microwave them in 15-second increments until warm. You can also use the oven at 350F for 10-15 minutes.

More Brunch Recipes to Try

• Baked Egg Ricotta Thyme Cups
• Salmon Toast
• Gluten Free Lemon Poppyseed Muffins
• Leek Mushroom Egg White Frittata

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Asparagus Lemon Egg Tartlets

This asparagus tartlets recipe with zesty parmesan custard and buttery crust is an easy way to impress guests for brunch.

Course Breakfast/Brunch, Brunch

Cuisine American, French

Keyword asparagus tarlets, egg tartlets, egg tartlets recipe

Prep Time 45 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour

Servings 8

Author Amy Stafford

Ingredients

Pate Brisee: complete post with how to video click (here)

• 2½ cups all-purpose flour
• ¼ teaspoon salt
• 1 tablespoon sugar
• 1 cup 2 sticks unsalted butter, chilled and cut into small pieces
• ¼ to ½ cup ice cold water

Filling

• 2 cups fresh ricotta
• 2 tablespoons heavy cream
• 2 eggs lightly beaten
• zest of 1 lemon
• ¼ cup Parmesan cheese+ more to sprinkle
• salt & pepper to taste
• 6 spears pencil asparagus cut into thirds
• olive oil to drizzle

Instructions

Pate Brisee:

• In the bowl of a food processor, combine flour, sugar and salt; pulse to combine.
• Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds.
• With machine running, add ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky.
• Do not process more than 30 seconds.
• Turn out onto a lightly floured surface and knead into a disc.
• Cover with plastic wrap and place in the fridge for 30 minutes.
• Preheat the oven to 400°F.
• Remove pastry from the fridge and roll out.
• Cut the dough into circles sized to fit individual tart pans.
• Line the pans with the dough and prick the bottoms.
• Bake for 5 minutes.

Filling:

• To make the filling, place the ricotta, cream, eggs, and lemon zest in a bowl and whisk together.
• Add the Parmesan and combine.
• Season with salt and pepper.
• Remove the tart shells from the oven and divide the custard filling between them.
• Top with the asparagus.
• Bake for 10 minutes until set.
• Remove from the oven and sprinkle with Parmesan.
• Finish with a drizzle of olive oil.

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Sweet, fresh corn is a must-have in the summer, and there’s no better way to make it than grilling. This easy Grilled Corn is loaded with a unique nutty taste that you’re sure to love.

Grilled Corn Is the Ultimate Summer Side Dish

I don’t know about you but I love corn.  My favorite is the bi-colored variety. Before trying it myself, grilling corn seemed a little daunting. And it’s so easy to boil it… so I procrastinated.

When I finally gave it a shot, the flavor blew me away! I can say without a doubt that grilling is well worth the tiny bit of extra time. The nutty taste you get is heavenly, and really brings out the best in this wholesome favorite.

Why You Need This Grilled Corn Recipe!

You’ll enjoy the simple pleasure of sweet grilled corn for lots of reasons – here are just a few.

• Simplicity: Grilled corn is a straightforward dish with minimal prep, which lets the natural sweetness of the corn really shine.
• Smokey and Scrumptious: Grilling gives a smoky charred flavor to the corn, adding irresistible flavor to each bite.
• Easy: All you need is corn, butter, and a few yummy seasonings to create a fabulous side dish.
• Seasonal: Eating what’s in season is a wonderful way to add variety and maximize flavor to your menus, and this grilled corn recipe is perfect for summer, when fresh sweet corn is widely available.

The Ingredients

Here’s what you’ll need to make the best grilled corn ever, complete with an addictively delicious compound butter that includes notes of cilantro and lemon.

• Butter: Soften the butter before using it in this recipe. 
• Cilantro: Fresh, chopped cilantro. If you don’t care for cilantro, parsley or chives would make a nice substitute.
• Lemon: Grated lemon peel (zest). Avoid the bitter white pith on the inner part of the peel.
• Corn: Fresh ears of corn. Any sweet corn will do.
• Seasonings: Keep it simple with chili powder and flaky sea salt. 

Is It Better to Grill Corn With or Without the Husk?

Both can be utterly delicious, so it’s hard to say which is actually better. As with most cooking decisions, it really depends on the texture and flavor you like best. Grilling with husks helps steam the corn a little, which gives it a softer, juicier texture. Removing the husks allows the corn to sit directly on the grill, getting some char and chewiness. For this method, I’m keeping the husks on, to get that lightly-steamed but still smoky effect.

How to Make Grilled Corn

Now for the fun part – getting the corn on the grill! It’s a straightforward process that’s a little bit unusual and very festive. Here are the key steps:

• Make the Compound Butter: Combine the softened butter, chopped cilantro, and lemon peel in a bowl. Stir them well to combine, and either leave it out or place it in the refrigerator.

• Prep the Corn: Peel the husks back, but leave them attached at the base. Carefully pull the silks away from the corn, using a damp kitchen towel to get any stubborn strands. Pull the husks back over the corn, and use some kitchen twine to tie them together at the top. 

• Grill. Turn a grill to high heat, and close the lid. Once it’s heated, lower the heat to medium-high and place the corn on the grill rack. Let it grill for about 35 minutes, or until the kernels are tender and the husk is blackened. 

Enjoy! Let the corn cool slightly before removing the kitchen twine and brushing each ear with compound butter. Sprinkle them with seasonings, and serve. 

Tips and Tricks

This recipe is so minimalist, you hardly need any tips or tricks for whipping it up! But these simple pointers can make things even easier. Here are my best tips for perfect grilled corn:

• Securing the Husks: If you don’t have kitchen twine, you can also use a thin strip of the husk to tie the husks at the top. Just tear off a thin ribbon of husk, and you’ve got a DIY piece of kitchen twine.
• Rotate the Corn: To ensure evenly cooked corn, it can be helpful to rotate the ears once or twice during the grilling time.
• Cooling: Cooling the ears of corn slightly makes it easier to peel the husk back, so be sure to let them sit for a few minutes before you try to open them.
• Compound Butter: You can make the butter ahead of time.  My rule of thumb is a tablespoon of butter for every ear of corn. I sometimes still have a few tablespoons of the compound butter left over, but I just throw it in the fridge and use it for steamed fish and veggies later in the week.

What to Serve with Grilled Corn

Grilled corn pairs well with everything from coleslaw to fish! I love it as part of a summer barbecue spread, with dishes like…

• Barbecue Chicken: As much as everyone loves throwing a steak on the grill, sometimes a perfectly cooked, deliciously saucy piece of Perfect Barbecue Chicken is even better.
• Potato Salad: I loved potato salad as a child, and created this creamy, dreamy Red, White, and Blue Potato Salad with fingerling potatoes to be the healthier version that still lives up to the hype.
• Watermelon: Serve up a cold watermelon as-is, or use it to make this crave-worthy, utterly refreshing Watermelon Cucumber Salad with Feta and Mint.

Storing and Reheating

To store grilled corn on the cob, remove the husks and place the ears in an airtight container in the fridge. They will keep for up to 3 – 4 days. Reheat in the oven at 350°F for 10-15 minutes, or grill again on medium heat for about 5 – 10 minutes.

Can I Freeze This?

To freeze grilled corn on the cob, cool it down and then remove the husks. Wrap each cob tightly in plastic wrap or foil, label them with the date, and place them in the freezer. They will keep in the freezer for 3 – 6 months. Thaw them overnight in the fridge before reheating and serving.

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Perfect Grilled Corn

Sweet, fresh corn is a must-have in the summer, and there's no better way to make it than grilling. This easy Grilled Corn is loaded with a unique nutty taste that you're sure to love.

Course Side Dish

Cuisine American

Keyword cooking corn on the cob on the grill, cooking corn on the grill, grilled corn, grilled corn on the cob

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 8

Author Amy Stafford

Ingredients

• 4 tablespoons butter softened
• 2 tablespoons cilantro chopped. I use generous tablespoons.
• 1 teaspoon lemon zest (grated peel)
• 4 ears corn
• 1 tablespoon chili powder
• 1/2 teaspoons flaky sea salt

Instructions

• Butter: Add butter, chopped cilantro and lemon peel and stir to combine. You can leave at room temperature or place back in refrigerator if you plan on using later.
• Prep the corn: Peel the husks back, leaving the husks attached at the base. Remove the silks by pulling away, you can use a damp dish towel to rub corn to remove any stubborn strands. Pull husks back up over corn ears to cover again. Use a piece of kitchen twine to tie the husks together around the top of the corn.
• Turn a grill to high and close the lid. Lower the heat to medium-high. Place the corn on the grill rack and grill in the husk until the kernels are tender and the husk is blackened, about 35 minutes.
• Set aside to cool slightly, remove string and then peel the corn and brush with the butter.
• Sprinkle with the chili powder, season with the sea salt and serve.

More Mouthwatering Recipes with Corn

• Mexican Street Corn Salad with Chicken Thighs
• Blueberry Corn Salad
• Spicy Corn Succotash

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

This black eyed pea salad with sweet tomatoes and juicy cucumbers is a light and refreshing salad for the summer. You’ll love the red wine and zesty vinaigrettes it’s tossed in!

Quick & Easy Black Eyed Pea Salad

This black eyed pea salad with light vinaigrettes and sharp blue cheese is the perfect cold pasta salad for the summer. It’s tossed with juicy cucumbers, sweet tomatoes, and spicy red onions for a colorful, crunchy bowl of goodness. The parsley, oregano, and zesty lemon even give it some Mediterranean flair. Keep it simple or top it with rotisserie chicken, but you’ll be filling up on veggies all summer long either way.

Why You’ll Love This Black Eyed Pea Salad with Orzo

This wholesome black eyed pea salad with tangy homemade vinaigrettes is proof that eating your veggies doesn’t have to be boring or bland.

• Refreshing. Enjoy it straight out of the fridge for a light summer salad.
• Hearty. It’s a pasta salad with black eyes peas and veggies to help you stay full all day.
• Great for meal-prep. This recipe is easy to prepare for the week because you only need to toss everything together.
• Crunchy. There’s fresh cucumbers and spicy red onions for a bit of texture in every bite.

Recipe Ingredients

Tangy vinaigrettes, herby parsley, and creamy black-eyed peas are the perfect flavor combination. Scroll to the recipe card at the bottom of the post for exact ingredient amounts.

• Orzo – Use your favorite.
• Black-eyed peas – They can be homemade or canned (and rinsed).
• Tomato – Roma tomatoes are best, but heirloom tomatoes with most of the seeds removed work as well.
• Parsley – Feel free to use dried parsley but reduce the amount by half.
• Red-wine vinegar – White wine vinegar or balsamic vinegar is a good swap.
• Extra-virgin olive oil – This is also referred to as “EVOO”. Avocado oil works too.
• Cucumber – If you use Persian cucumbers, you don’t have to remove the seeds.
• Red onion – This one’s best, but white onion can be used.
• Lemon – You’ll need the zest and juice. Reduce the amount by half if you use limes.
• Oregano – Go for Italian oregano.
• Blue cheese – Goat cheese or feta are yummy swaps.

How to Make Orzo Black Eyed Pea Salad

All you have to do is whisk and toss the ingredients twice. Scroll to the bottom of the post for the full recipe card.

• Cook the orzo. Prepare the orzo according to package instructions. Drain and rinse well under cold water. Set it aside to cool completely.
• Make the red wine vinaigrette. Whisk the red wine vinegar, 1 tablespoon oil, salt, pepper, and parsley in a large bowl until smooth. Add the black-eyed peas and tomatoes. Toss until completely coated. Let it sit for 15 minutes to marinate.
• Make the lemon vinaigrette. Whisk the remaining oil, lemon zest, lemon juice, oregano, salt, and pepper in a small bowl.
• Toss it. Mix the orzo, cucumber, onion, and marinated black-eyed pea mixture together. Pour in the lemon vinaigrette and toss well.
• Serve. Gently fold in the blue cheese, serve immediately, and enjoy!

Tips & Variations

Add grilled chicken to turn it into a hearty dinner or lentils for some plant-based goodness.

• Add protein. Shredded rotisserie chicken, grilled chicken or turkey, and even crumbled tofu are great ways to make this salad heartier. Toss them with the salad or add them right before serving.
• Make it spicy. Crank up the heat with 1/4-1/2 teaspoon cayenne pepper, red pepper flakes, or chili oil to taste. Stir until well combined.
• Choose store-bought. If you’re in a rush and can’t make the vinaigrettes, buy a simple zesty vinaigrette and use it for the salad.
• Add more legumes. Cooked (and strained) lentils and chickpeas can quickly add more protein to your meal but also texture. I recommend adding 1/2-1 cup maximum.
• Use leftovers. Mix 1/2 cup chopped asparagus, artichoke hearts, roasted bell peppers, broccoli florets, etc into the salad to reduce food waste and add more flavor.
• Swap the pasta. Orzo’s great, but feel free to use ditalini, stelline, or small elbow macaroni to make this recipe instead.

Serving Suggestions

This black eyed pea salad is a light and refreshing dinner on its own. You can also serve it as a side for chicken, steak, pork, or fish mains. Try it with my Cilantro Lime Roasted Chicken or Monte Cristo Chicken. My Balsamic Roasted Pork Chops are great if you prefer pork. For steak, go for my Grilled Bison Ribeye. Finally, for fish options try my Pistachio Crusted Salmon or Baked Cod.

How to Store Leftovers

Place the salad in an airtight container for up to 4 days. Don’t worry about reheating it because it’s served chilled or at room temperature. Don’t freeze it because the orzo will soften too much once thawed. The cucumber and tomato will also have funny textures.

More Salad Recipes To Try

• Shirazi Salad
• Soba Noodle Salad with Shrimp
• Lemon Quinoa Salad Recipe
• Goat Cheese Roasted Beet Salad

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Orzo Black Eyed Pea Salad

This orzo and black eyed pea salad recipe with crunchy veggies and two homemade vinaigrettes is a refreshing summer side.

Course Main, Main Course, Salad, Side, Side Dish

Cuisine American, Mediterranean

Keyword black eyed pea salad, black eyed peas salad recipe, salad with black eyed peas

Prep Time 20 minutes minutes

Cook Time 8 minutes minutes

Total Time 28 minutes minutes

Servings 4 servings

Author Amy Stafford

Ingredients

• 3/4 cup orzo I used tri-colored
• 1 15-ounce can black-eyed peas, drained and rinsed
• 1 cup tomato diced
• 2 tablespoons chopped flat-leaf parsley
• 2 tablespoons red-wine vinegar
• 2 tablespoons extra-virgin olive oil divided
• 1 cup seedless cucumber halved lengthwise, cored, and diced
• 1/3 cup thinly sliced red onion
• 1 teaspoon grated lemon zest
• 2 tablespoons fresh lemon juice
• 1 tablespoon finely chopped oregano
• 1 cup blue cheese crumbled

Instructions

• Cook orzo according to package instructions. Drain in a sieve and rinse under cold water until cool. Drain well.
• Toss black-eyed peas, tomato, and parsley with vinegar, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Marinate, stirring occasionally, 15 minutes.
• Meanwhile, toss together orzo, remaining tablespoon oil, cucumber, onion, lemon zest and juice, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add Pea mix, top with blue cheese and stir to combine.

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

This naturally thickened, garlicky tomato bisque with savory parmesan just screams “welcome home” after a long day. It’s comforting, packed with Italian seasoning, and is just waiting to be paired with some toasty baguette slices.

Easy Tomato Bisque Recipe

If you’re looking for an easy weeknight recipe that’s also super comforting, a pot of this velvety tomato bisque is just what you need. Browned onions and tender carrots add natural sweetness, while Italian seasoning and fragrant garlic balance out the flavors. Every spoonful is a beautiful orchestra of sweet and savory goodness. Blended until smooth and creamy, this recipe goes easy on the stomach because it only has a bit of butter while still being the comforting soup you need it to be.

Why You’ll Love This Tomato Bisque Soup

This buttery tomato bisque with hints of garlic and Italian seasoning is comfort food at its best.

• Freezer-friendly. Throw it into the pot whenever you need a last-minute dinner.
• Hearty. Rice, carrots, and onions add more than just flavor. They make sure you actually fill up on this recipe.
• Better than canned. Aside from only having fresh ingredients, you can adjust the seasoning to taste.
• Great for weeknights. There’s nothing like digging into some tomato bisque with a grilled cheese sandwich after a long day.

Tomato Bisque vs Tomato Soup

Although they may seem like the same thing, here are their main differences:

• Bisque: Tomato bisque is always smooth and creamy. It doesn’t contain chunks of tomatoes or veggies. Base ingredients include tomatoes, garlic, onions, and broth or wine. Heavy cream and butter are typically added for creaminess and thickening agents. This recipe doesn’t have cream, but the rice helps thicken it.
• Soup: Tomato soup can be smooth or chunky. Tomatoes, onions, garlic, and broth are also the base ingredients (but no wine). It may or may not be creamy. The consistency also tends to be slightly more watery.

Recipe Ingredients

Italian seasoning packs lots of savory, herby goodness without needing to keep lots of spices on hand. Scroll to the recipe card at the bottom of the post for exact measurements.

• Yellow onion – Feel free to use white onion.
• Rice – Use a long-grain rice like Basmati or jasmine.
• Carrot – Use whatever leftovers you have. Diced, shredded, whole, etc. It’ll be blended anyway.
• Garlic – Garlic powder works too.
• Italian seasoning – Add your favorite.
• Coconut oil – Avocado or olive oil are good swaps.
• White wine – It needs to be dry wine. If it’s sweet and fruity, the soup will taste funny.
• Low sodium chicken broth – Veggie broth is fine as well.
• Canned tomatoes – They can be whole or crushed.
• Raw honey – Agave nectar can be used instead. Avoid maple syrup because it’s too smokey.
• Unsalted butter – Skip the salt in the rest of the recipe if you use salted butter.
• Salt and pepper – I prefer salt and freshly-cracked black pepper.

How to Make Tomato Bisque

Browned onions and sweet tomatoes are an Italian culinary heaven full of the caramelized, tangy flavors you’ll find in this recipe. Scroll to the recipe card at the bottom of the post for more detailed instructions.

• Sautée the onion and rice. Add the coconut oil to a pot over medium-high heat. Stir in the onions, rice, carrots, garlic, and Italian seasoning. Let it cook for 4-5 minutes or until the onions are lightly browned and softened.

• Add the liquids. Pour in the wine and use a wooden spoon to carefully scrape the bottom of the pot to remove any browned bits. Avoid metal spoons and spatulas for this because they’ll scratch the pot.
• Mix in the tomatoes. Add the broth, tomatoes, honey, and butter. Season with salt and pepper. Stir well and bring it to a boil.
• Simmer it. Reduce the heat to low and let it simmer (covered) for 20 minutes.
• Blend the soup. Transfer the ingredients to a blender. Process until completely smooth. You may have to do this in batches. Feel free to use a hand blender if you have one. Return it to the pot.
• Serve. Adjust the seasoning with more salt and pepper to taste. Serve immediately and top it with parmesan cheese and basil. Enjoy!

Tips & Variations

There’ll be no more canned soup in your pantry once you see the spicy, pepper-y, and herby possibilities of this homemade version.

• Add a swirl. Grab 1 tablespoon pesto or coconut milk and swirl it into every bowl of soup. It’ll look nicer, but also add herbiness and creaminess.
• Make it spicy. Mix in 1/2-1 teaspoon red pepper flakes or chili oil for a kick of heat.
• Add more garnishes. Topping the bisque with 1-2 tablespoons fried shallots or croutons per bowl will add extra texture.
• Make a tomato-pepper bisque. Stir 1/4 cup roasted red peppers into the pot when sauteeing the veggies. Continue with the recipe as usual and you’ll have a yummy variation of this dish.
• Go alcohol-free. Swap the white wine for broth or water to make this a family-friendly recipe.
• Choose non-stick. To avoid any burning and sticking of the veggies or bisque, non-stick pots are best for preparing this soup in.

Serving Suggestions

This comforting tomato bisque is perfect for dipping in crispy grilled cheese or toasty, sliced bread! If you want to serve it as a side, try it with my Bison Meatballs. Stuffed Chicken Breast or Pistachio Crusted Salmon are other great ideas. For veggie sides, try my Stuffed Mushrooms and Grilled Asparagus with Onion. Salad options include my Spring Mix Salad with Champagne Dressing and Cannellini Bean and Radicchio Salad.

Proper Storage

Any bisque leftovers need to be fully cooled before refrigerating or freezing.

• Fridge: Place it in an airtight container for up to 5 days. Discard it immediately if it tastes sour or is bubbling when cold.
• Freezer: Pour it into freezer-friendly bags or containers in serving-size portions. Freeze for up to 3 months. Thaw it overnight in the fridge or reheat straight from frozen.
• To reheat it: Microwave it for 30 seconds, stir, and go another 30 seconds. If it’s frozen, reheat it in a pot over medium heat. Stir occasionally and let it thaw and heat up for about 15-20 minutes.

More Soup Recipes To Try

• The Best Chicken Noodle Soup
• Curried Lentil Soup with Tomato and Coconut
• Cell Recovery Potato Leek Soup
• Italian Tomato Lentil Soup

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Tomato Bisque

This easy tomato bisque recipe with parmesan and Italian seasoning is a comforting weeknight dinner paired with toasty sliced bread. 

Course Soup

Cuisine American, Italian

Keyword tomato bisque, tomato bisque recipe, tomato bisque soup

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Amy Stafford

Ingredients

Soup:

• ½ cup diced yellow onion
• ¼ cup dry gluten-free long-grain rice
• ¼ cup diced carrot
• 1 tablespoon garlic minced {about 1 large clove}
• 1 teaspoon dried Italian seasoning
• 2 tablespoons coconut oil
• ¼ cup dry white wine
• 2 cups low sodium chicken broth
• 1-28 oz. can whole tomatoes
• 1 teaspoon honey
• 2 tablespoons unsalted butter
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper

Optional Toppings:

• Grated parmesan
• Fresh basil leaves

Instructions

• In a medium saucepan over medium-high heat, melt coconut oil and sauté onion, rice, carrots, garlic and dried Italian seasoning until the onion starts to soften, about 4-5 minutes.
• Add wine to pan and scrape any brown bits that are stuck to the bottom.
• Add in chicken broth, tomatoes, honey and butter, season with salt and pepper . Bring to a boil.
• Once at a boil, reduce the heat to low. Simmer covered for about 20 minutes.
• Let cool slightly and blend soup, either with a hand-held or standard blender. If using a standard blender, be careful because hot liquid expands so use a towel under your hand to hold down the lid.
• Serve and top with grated parmesan and fresh basil leaves.

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

This garlicky air fryer eggplant parmesan with seasoned breadcrumbs and melty mozzarella is an easy 25-minute appetizer. It’s tomatoey, herby, and perfect for all your dinner parties.

Easy Air Fryer Eggplant Parmesan

If you’re hosting a dinner party with Italian food but still need the appetizer, this cheesy air fryer eggplant parmesan is it. It’s crispy around the edges and loaded with your favorite marinara sauce. The mozzarella cheese-pull is also quite irresistible! Sprinkled with garlicky breadcrumbs for crunch and fresh basil, everyone will be pushing the main dish aside just for another helping of these tender eggplants.

Why You’ll Love This Air Fryer Eggplant Parmesan Recipe

You’ll be sticking to this impressive eggplant appetizer for all your dinner parties from now on.

• Beginner-friendly. This is a fail-proof appetizer where the air fryer does most of the work for you.
• Quick. The eggplants are ready in only 25 minutes!
• Fancy but easy. You get three layers of goodness (eggplants, sauce, and cheese) in 5 simple steps.
• Needs little oil. This recipe just calls for 1 tablespoon extra-virgin olive oil.

What You’ll Need

From the breadcrumbs to the marinara and mozzarella, this easy air fryer eggplant parmesan is loaded with Italian personality. Scroll to the recipe card at the bottom of the post for exact amounts.

• Italian bread crumbs – Plain breadcrumbs or panko are great swaps.
• Garlic – I prefer fresh garlic or garlic paste.
• Extra-virgin olive oil – Feel free to use coconut or avocado oil.
• Salt and pepper – Kosher salt and freshly-cracked pepper are best.
• Italian eggplant – Small eggplants have less meaty centers.
• Marinara sauce – Use your favorite, even with Italian seasoning.
• Mozzarella – Any melty cheese like cheddar or Muenster works.
• Fresh basil – You can also use fresh parsley.

How To Make Eggplant Parmesan In The Air Fryer

Air frying the eggplants is the reason why this recipe needs very little oil. Scroll to the recipe card at the bottom of the post for more detailed instructions.

• Make the breadcrumb mixture. Toss the breadcrumbs, garlic and 2 teaspoons of olive oil in a bowl until well combined. Set it aside.

• Season the eggplant. Preheat the air fryer to 400F. Generously season the eggplant with salt, pepper, and the remaining olive oil on both sides.
• Cook it. Arrange it in a single layer in the air fryer basket. Leave about 1/4″ space between them. Cook them for 6 minutes, flip, and cook another 6 minutes or until golden.

• Add sauce and cheese. Spoon marinara sauce over the eggplants and sprinkle with cheese. Cook for another 1-2 minutes or until hot and melty.
• Serve. Allow it to cool for 5 minutes, serve, top with basil and the breadcrumb mixture. Enjoy!

Tips for Success

Extra crispy breadcrumbs, creamy Alfredo sauce, and spices can take this air fryer eggplant parmesan to the next level.

• Spice it up. Mix 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/2 teaspoon paprika in a small bowl. Sprinkle the mixture on both sides of the eggplants when you’re seasoning them for more flavor.
• Don’t crowd the basket. Don’t overlap the eggplant slices in the air fryer. They need room for the air to crisp them up nicely. If the basket’s crowded, the eggplants will turn out soft and watery.
• Adjust the texture. The thicker the slices are, the softer the center will be. If you prefer crisper bites, slice them to 1/4″ thickness.
• Swap the sauce. Change things up by swapping the marinara for your favorite Alfredo sauce, hummus, or a creamy artichoke-spinach dip.
• Add crunch. Sprinkle about 1/2 tablespoon breadcrumb mixture over the melty eggplants during their last 1-2 minutes of cooking. The breadcrumbs should turn golden and come out super crispy.
• Make them on the stove. Sear the eggplants in a skillet over medium-high heat for 3-4 minutes on each side or until tender. Add the sauce and cheese on top. Cover the skillet until the cheese melts. Remove it from the heat and serve as usual.

Serving Suggestions

This air fryer eggplant parmesan is a cheesy appetizer or side for your favorite Italian-inspired dinners. Serve them with my Bison Meatballs or add them on top. My Monte Cristo Chicken is another great option. For a seafood option, go for my Pistachio Crusted Salmon. To complete the meal, add some Tomato Cucumber Salad or Grilled Vegetables on the side.

How to Store & Reheat Leftovers

The eggplant needs to be fully cooled before storing.

• Fridge: Place it in an airtight container for up to 4 days.
• To reheat it: Microwave it in 30-second increments until warm. You can also use the air fryer at 250F for 5-10 minutes.

More Air Fryer Recipes

• Air Fryer Sweet Potato Fries
• Air Fryer Crispy Mini Potatoes
• Air Fryer Honey Salmon Bowl
• Cajun Air Fryer Salmon Recipe

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Air Fryer Eggplant Parmesan

This saucy air fryer eggplant parmesan recipe with fresh mozzarella is the perfect veggie appetizer for dinner parties. 

Course Appetizer, Side, Side Dish

Cuisine American, Italian

Keyword air fryer eggplant parmesan, eggplant parmesan air fryer, eggplant parmesan in air fryer

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Amy

Ingredients

• 1 cup italian bread crumbs
• 1 clove garlic minced
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon Kosher salt
• 1 small Italian eggplant about 1 lb., trimmed, sliced crosswise 1/2″-thick
• Freshly ground black pepper
• 3/4 c. marinara sauce
• 3/4 c. shredded mozzarella
• 1/4 c. packed fresh basil leaves torn into pieces

Instructions

• In a medium bowl, toss together breadcrumbs, garlic, and 2 teaspoons of extra virgin olive oil and set aside.
• Meanwhile preheat the airfryer to 400°.
• Lay slices of eggplant in a single layer on a plate and sprinkle with salt, pepper and drizzle of olive oil.
• Working in batches, arrange eggplant in a single layer in air fryer basket spacing about 1/4" apart. Cook for about 6 minutes, flip eggplant and, cook an additional 6 minutes. You want the eggplant to be tender and golden in color.
• Carefully spoon some marinara on top of slices; top with some mozzarella. Return basket to fryer and cook until cheese is melted and bubbly, about 1 to 2 minutes..
• Divide eggplant among plates. Top with basil and bread crumbs.

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

These garlicky Instant Pot artichokes are pressure cooked for a quick and fancy holiday side. They’re ultra tender and have a touch of fresh herbs that’ll make them a go-to at all your dinner parties from now on.

Easy Instant Pot Artichokes

These tender and naturally creamy Instant Pot artichokes are the perfect opportunity to impress all your holiday guests without slaving away in the kitchen. They’re pressured cooked to perfection and have a certain European flair that’s ready in 15 minutes. Infused with hints of garlic, sweet and tangy lemons, as well as fresh herbs, these freshly-made artichokes will be turning heads once you set them on the table.

Why You’ll Love This Artichoke Recipe

These Instant Pot artichokes are a simple but fancy side dish that’ll impress all your guests.

• Easy. After trimming and rubbing the artichokes with lemon, just toss them in the Instant Pot with some water.
• European flavor profile. This side dish has Mediterranean vibes thanks to the combination of lemon, garlic, and fresh herbs.
• Fast. You only need 20 minutes from start to finish!
• Beginner-friendly. There’s no need to be an experienced chef to make sure these artichokes come out perfectly tender.

What You’ll Need

Garlic, lemon, and herbs are a simple but very gourmet flavor combination. Scroll to the recipe card at the bottom of the post for exact amounts.

• Water – Veggie stock is a great swap.
• Medium artichokes – They need to be raw (fresh).
• Garlic – Fresh garlic is best, but feel free to use shallots instead.
• Lemon – You can use lime juice but reduce the amount by half because it’s more acidic.
• Fresh herbs – I love parsley, rosemary, and dill.

Why Cook Artichokes in the Instant Pot?

Using an Instant Pot means more elements are “controlled” like the amount of steam released and trapped, as well as the cooking time. On the other hand, using regular pots to boil or steam the artichokes takes longer (25-40 minutes) because the fibers are harder to soften, especially if the steam is escaping through the vent hole.

How to Make Instant Pot Artichokes

These easy Instant Pot artichokes get all their flavor from being pressure cooked with fragrant garlic, sweet lemons, and fresh herbs. Scroll to the recipe card at the bottom of the post for more detailed instructions.

• Prep them. Trim the artichokes’ stems, removing the top 1/3 using a serrated knife. Use kitchen shears to trim the tips of the leaves.
• Rinse them. Rinse the artichokes under running water, spreading out the leaves to allow water inside the layers.

• Rub with lemon. Grab the lemon wedges and rub them over the cut sections of the artichokes to minimize browning.
• Fill the pot. Place the garlic, lemon wedges, and fresh herbs in the Instant Pot. Add the trivet and pour water inside.
• Add the artichokes. Arrange the artichokes upside down in a single layer inside the Instant Pot. You may need to cook in batches.
• Seal it. Lock the lid in place, ensuring the release valve on the top is closed.

• Cook them. Use the “manual” mode to cook them on HIGH pressure for 15 minutes. Do a “quick release” when done.
• Serve. Remove the artichokes from the Instant Pot. Slice them in half, serve, and enjoy.

Tips & Variations

Crumbled feta and a dipping sauce can make these Instant Pot artichokes look like they’re straight out of a Michelin-star kitchen.

• Make them spicy. Sprinkle them with red pepper flakes, cayenne pepper, or add a drizzle of chili oil to taste for a kick of heat.
• Sprinkle cheese. Crumble feta or goat cheese and sprinkle it over the artichokes for some creamy tang.
• Choose them right. Choose fresh, firm artichokes with tightly closed leaves. The stem should also be firm and green. If they’re slightly yellow or the leaves are soft, they’re beginning to go bad.
• Avoid canned. Canned or jarred artichokes have been pre-cooked, so using them for this recipe would over-cook them. You need to use raw artichokes only.
• Add a dipping sauce. Dijonnaise (a mixture of mayo and Dijon mustard), tahini, or melted compound butter can add extra flavor to each bite.

Serving Suggestions

These Instant Pot artichokes are a great side for your holiday dinners. My Stuffed Mushrooms and Grilled Asparagus with Onion are other wonderful veggie sides. For soup ideas, try a bowl of my Baked Sweet Potato Soup. As for main dishes, go for my Orange Rosemary Pork Tenderloin or roasted turkey.

How to Store & Reheat Leftovers

Make them in advance to free up some kitchen space on Christmas Day.

• Fridge: Place it in an airtight container for up to 4 days. Keep it in the back of the fridge where it’s coldest and away from strong-smelling foods.
• To reheat them: Microwave them for up to a minute or until warm. You can also “steam” them. Add 1 tablespoon water to a pan over medium heat and place the artichokes inside. Cover the pan with the lid and let them steam for 9-12 minutes or until warm.

More Easy Veggie Sides

• Grilled Vegetable Plate
• Air Fryer Crispy Mini Potatoes
• Baked Zucchini Fries
• Sesame Roasted Asparagus
• Roasted Bok Choy

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Instant Pot Artichokes

This tender Instant Pot artichokes recipe with hints of tangy lemon, garlic, and fresh herbs will be your go-to holiday side dish.

Course Side, Side Dish

Cuisine American, Mediterranean

Keyword artichokes in instant pot, artichokes instant pot, instant pot artichokes

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 Servings

Author Amy – A Healthy Life for Me

Ingredients

• 1 1/2 cups water
• 2 medium artichokes trimmed and prepped
• 2-4 cloves garlic to taste
• 1/2 lemon sliced into wedges
• fresh herbs

Instructions

• Prep your fresh artichokes by trimming the stem, removing the top 1/3 of it using a serrated knife.
• Using kitchen shears, trim the tips of leaves.
• Rinse your artichokes under water, spreading out the leaves to let water inside the artichoke’s layers.
• Take lemon wedges and rub over the cut sections of the artichoke. This step helps to minimize browning/oxidation
• Place garlic, lemon wedges and fresh herbs in your Instant Pot.
• Place the Instant Pot trivet on top and gently pour the water into the Instant Pot.
• Arrange your artichokes upside down in your Instant Pot in a single layer.
• Put the lid on and lock in place, be sure the release valve on the top is closed.
• Using the manual mode, cook the artichokes on HIGH pressure for 15 minutes.
• Once cooking time is up, let the pressure naturally release.
• Carefully do a quick release on the remaining pressure by switching the valve to venting.
• Remove the lid and carefully remove artichokes with tongs or a large spoon. Slice in half and enjoy warm with your favorite dipping sauce or as is!

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

This crunchy cucumber kimchi with spicy ginger and savory fish sauce is an awesome side dish for all your Asian-style dinners. Best of all, you skip the endless fermentation and still get the same tangy, refreshing flavors in every bite.

Quick & Easy Cucumber Kimchi Recipe

This zesty, crunchy cucumber kimchi will transform your ordinary Asian-inspired dinners into a symphony of flavors. Lots of fiery gochugaru and fragrant garlic give each bite tons of personality, while herby basil helps round out the flavors. Don’t worry about it taking forever to make because this kimchi recipe requires no more than 2 hours. That means you can always set it on the table by the time the rest of your meal is ready.

Why You’ll Love This Recipe for Cucumber Kimchi

Kimchi will quickly become your go-to veggie side for all your Asian-style meals.

• Beginner-friendly. There are no complicated fermentation techniques or long waiting times involved so anyone can make it.
• Quick. This recipe gets you the most authentic flavor in very little time compared to traditional kimchi.
• Crunchy. Persian cucumbers, chopped garlic, onions, and ginger give each bite lots of texture.
• Authentic. Just because this version is quicker to make, it doesn’t make it any less authentic. It’s got the same ingredients!

What Is Kimchi?

Kimchi is a traditional Korean side dish that’s considered a staple in most households. It consists of a spicy mixture of fermented veggies like cabbage, radishes, carrots, and onions for flavor and texture. Korean chili powder, garlic, ginger, and green onions are also added for fragrance and aroma. Some types of kimchi can be fermented for up to a year to develop the most flavor. It’s served with most meals over rice, with grilled steak, or even in soups and stews.

Recipe Ingredients

Spicy gochugaru chili powder is what makes this quick kimchi authentically Korean. Scroll to the recipe card at the bottom of the post for exact amounts.

• Kirby cucumbers – They can also be Persian cucumbers. Both of there are like tiny versions of regular cucumbers.
• Kosher salt – Himalayan salt can be used instead.
• Sesame oil – It can be toasted or regular.
• Onion – Use the white part of green onions for this.
• Thai basil – Sweet basil is a great swap.
• Gochugaru – This is a type of Korean coarse red pepper powder.
• Garlic – Fresh garlic is best because it adds crunch.
• Ginger – Avoid ground ginger because it’s not as spicy. It also doesn’t add any texture.
• Lime zest – Lemon zest works too.
• Asian fish sauce – You can swap it for tamari if you want to make the recipe vegetarian/vegan.

How to Make Cucumber Kimchi

Don’t skip the sugar because it keeps the savory, salty flavors in check. Scroll to the recipe card at the bottom of the post for more detailed instructions.

• Salt the cucumbers. Place the cucumbers in a colander and toss with 1 tablespoon kosher salt. Let it stand for 20 minutes. Rinse cucumbers thoroughly and drain well. Do a taste-test and continue rinsing them until no longer salty.
• Mix everything. Combine the cucumbers with garlic, ginger, onions, soy sauce, rice vinegar, sesame oil, and sugar in a large bowl. Toss everything until well coated.

• Ferment it. Let the mixture sit at room temperature for 2 hours. Stir occasionally to ensure even marination and absorption of flavors.
• Season and serve. Season the kimchi with salt to taste. Serve and enjoy!

Tips & Variations

Make this easy cucumber kimchi recipe extra crunchy and colorful with more veggies and chili powder.

• Add more veggies. Roughly chop green or purple cabbage (to make 2-3 cups) and add it to the mixture for some extra crunch. You can also add 1/2 cup shredded carrots.
• Use the right cucumbers. Regular cucumbers for this don’t work because they’re too meaty, soft, and have too many seeds. Use Persian cucumbers, which are extra crunchy. They also don’t require seeding.
• Skip the salt. Since this is an express-version of kimchi, not salting the cucumbers won’t alter the texture or accelerate spoilage. Skip salting the cucumbers if you’re in a rush.
• Ferment it longer. Cover the bowl and leave out the kimchi to ferment for up to 2 days for a stronger flavor. Don’t do this if the area where you live is quite hot or humid.
• Increase the heat. Add more gochugaru or add chili oil to taste to crank up the heat.

Serving Suggestions

This cucumber kimchi is a great side to add to all your Asian-style meals. Add it to my Korean Rice Bowls or Beef Rainbow Salad for a bowl-style dinner. You can serve it over my Shrimp Fried Rice, brown rice, or steamed white rice. For main dish ideas, try my Orange Chicken, Grilled Chicken with Asian Barbecue Sauce, and Asian Glazed Salmon. You can even add it to your take-out meals!

Proper Storage

Eat it straight out of the fridge or at room temperature!

• Fridge: Place it in an airtight container or glass jar for up to 7 days. Keep it away from delicate foods like sliced fruits and desserts to avoid the transfer of kimchi odors to other dishes.

More Side Dishes To Try

• Stuffed Mushrooms
• Grilled Asparagus with Onion
• Beet Salad with Goat Cheese and Pistachios
• Baked Zucchini Fries
• Air Fryer Sweet Potato Fries

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Quick Cucumber Kimchi

This easy cucumber kimchi recipe with gochugaru pepper and tangy fish sauce is the fastest way to put Korean kimchi on the table for dinner.

Course Side, Side Dish

Cuisine Asian, Korean

Keyword cucumber kimchi, cucumber kimchi recipe, quick cucumber kimchi, recipe for cucumber kimchi

Prep Time 25 minutes minutes

Marinating time 2 hours hours

Total Time 2 hours hours 25 minutes minutes

Servings 5 People

Author Amy – A Healthy Life for Me

Ingredients

• 2 pounds Kirby or persian cucumbers halved lengthwise and sliced crosswise 1/4-inch thick
• 1 tablespoon kosher salt plus more to taste
• 1/4 cup sesame oil
• 1/2 small onion thinly sliced
• 2 tablespoons finely chopped Thai or sweet basil
• 2 tablespoons gochugaru Korean coarse red pepper powder
• 1 tablespoon minced garlic
• 1 tablespoon minced peeled fresh ginger
• 1 teaspoon finely grated lime zest
• 1/2 teaspoon Asian fish sauce

Instructions

• In a colander, toss the sliced cucumbers with 1 tablespoon of kosher salt and let stand for 20 minutes. Rinse the cucumbers and drain well.
• In a large bowl, toss the cucumbers with all of the remaining ingredients and let stand at room temperature for 2 hours, stirring occasionally. Season the kimchi with salt and serve.

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Make your own homemade ravioli at home in minutes! This recipe for Cheese Ravioli with Peas and Butter Sauce will soon become one of your family’s favorites. Plus, it makes several batches that you freeze and pull out as needed.

The Easiest Homemade Cheese Ravioli with English Peas

Confession time: I have never made my own pasta. It seems so time-consuming to me, and a bit intimidating. Maybe because I have an Italian mother-in-law?

Anyway, I like to use wonton wrappers as a stand-in for pasta. My husband said these wouldn’t taste good without the homemade pasta, but I think he would agree with me that he was wrong! These are delicious, super simple, and you make them in batches to pull out on the nights when you just don’t feel like putting together dinner.

What Is Ravioli Traditionally Filled With?

You might be more familiar with ravioli that’s filled with meat or cheese, or both – but in fact, you can put just about anything into ravioli. In addition to cheese fillings and meat fillings, you’ll find traditional ravioli made with seafood, veggies, and any kind of combination you can imagine. This recipe uses two kinds of cheese and fresh green peas – so good!

The Ingredients You’ll Need

To make these easy little cheese ravioli, you only need a few basic ingredients, like store-bought wonton wrappers and peas. Fresh or frozen is fine! Here’s the list:

• Peas: If you are using fresh, you will need to shell and wash them. For frozen peas, thaw them out. 
• Cheese: Grated parmesan, plus some part-skim ricotta.
• Egg: One large, whole egg. 
• Salt and Pepper
• Wonton Wrappers: These are often found in the produce section, along with other foods like kimchi and tofu.
• Butter: Unsalted is my preference.
• Herbs: Fresh sage and basil leaves, slivered.

How to Make Cheese Ravioli with Peas and Butter Sauce

If you’ve got great knife skills (or just plenty of patience), you can make this filling by hand, chopping up the ingredients finely. But using a food processor makes the process even smoother (see what I did there?)!

• Make the Filling. Place the peas in a food processor, and quickly chop. Then add the parmesan cheese, ricotta, and egg. Puree until blended well. Add salt and pepper to taste and stir.

• Set Up Your Station. Line a baking sheet with parchment paper and lightly flour. Have additional sheets of parchment ready to the side.
• Form the Ravioli.  Lay wonton wrappers out on the lightly floured work surface, and place a teaspoon of the filling on each one. Using a pastry brush, lightly coat the edge of the wonton wrapper, and fold over. Press to seal, and place the ravioli on your baking sheet.

• Repeat. Continue making ravioli until the baking sheet is full, making sure not to let them touch. Then lay another sheet of parchment on top of the ravioli, and continue making more, until you run out of wrappers or filling.
• Freeze. If you’re not cooking right away, place the baking sheet in the freezer for a few hours. After the ravioli are frozen, place enough in a freezer bag to pull out later for dinner. I usually get 3 bags full of ravioli when I make this recipe.
• Cook. When you decide you are ready to cook these guys, bring a pot of water to boil. Add salt, and then drop frozen ravioli into the boiling water. Don’t crowd the pan! They should be finished in about 4-5 minutes.
• Make Butter Sauce. While the ravioli cook, add butter to a skillet. Melt it, and then let it cook with the sage over low heat until the butter bubbles and lightly browns.

• Serve. Throw the cooked ravioli into the butter sauce, toss to coat, and sprinkle basil on top. Enjoy!

Do You Boil Ravioli Like Spaghetti?

Yes, essentially you will boil the ravioli just like you would any other pasta. However, while dry pasta can be thrown into a pot of boiling water, these fresh cheese ravioli are a little more fragile. I recommend having a gentle boil, not a fast-and-furious rolling boil. You can gently drop each ravioli in, or lower them in with a slotted spoon. And don’t forget to salt the water! It really brings out the best flavors. Pasta and ravioli cooked in plain water are less flavorful and satisfying.

Tips for Success

Making cheese ravioli with wonton wrappers is a convenient and delicious alternative to traditional pasta dough. Here are some tips to help you make the most of your wonton wrapper ravioli:

• Choosing Wonton Wrappers: Look for square wonton wrappers, rather than round ones. It’s easier to line up corners and straight edges! 
• Filling: Be careful not to overfill the ravioli – it might seem like a teaspoon isn’t quite enough filling, but if you add more, the ravioli can pop open during the cooking time – not good.
• Sealing: To seal the ravioli, lightly moisten the edges of the wonton wrapper. A pastry brush and water will do the trick, or you could use egg wash if you’d rather. If you don’t have a pastry brush, you can use your fingertip. 
• Cover the Wonton Wrappers: If you’ve ever made wontons or dumplings, you’ll already know this tip – make sure to cover the wrappers with a damp kitchen towel or paper towel while you work. That way, they won’t dry out.

Tempting Side Dishes

This light, fresh dish is perfect to serve for a pasta course before the main course, if you’re planning on a big meal. For a more simple dinner, you can serve the ravioli with a side dish or two, like these:

• A Summery Salad: This Cantaloupe and Cucumber Salad is perfectly balanced, with the crunch of toasted pine nuts, the saltiness of feta, and a simple homemade dressing with red onion and honey.
• A Simple Soup: Any light, creamy soup would make a fantastic pairing here. Everyone loves potatoes and peas together, so this Light Potato Cheese Soup would be a great choice!
• Tomato Confit: While the herb-butter sauce is all you need to make a perfect dinner, adding some Tomato Confit to spoon over each serving would add a whole new dimension of deliciousness.

How to Store and Reheat the Leftovers

While wonton ravioli are best serve fresh, you don’t have to toss the leftovers! To store and reheat them, just follow these simple steps:

Storing: Cool the ravioli down, and then place them on a plate covered with plastic wrap, or in an airtight container. Refrigerate for up to 2 days. 

Reheating: You can reheat the ravioli in a skillet of simmering water, or in additional butter sauce. Be sure to use gentle heat and handle with care, because they tear easily.

Freezing and Make-Ahead Guidelines

To freeze these cheese ravioli (cooked or uncooked) just arrange them in a single layer on a parchment-lined baking sheet, and place them in the freezer until they’re completely frozen. At that point, transfer them to a freezer-safe bag or airtight container, and store for up to one month. Cook directly from frozen in gently boiling, salted water, for 2 – 4 minutes.

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Cheese Ravioli with Peas and Butter Sauce

Make your own homemade ravioli at home in minutes! This Cheese Ravioli with Peas and Butter Sauce will soon become one of your family's favorite recipes. This recipe makes several batches that you can freeze and pull out as needed.

Course Dinner

Cuisine American

Keyword cheese ravioli, homemade ravioli, ravioli

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 45 ravioli

Author Amy Stafford

Ingredients

• 2 cups of frozen peas thawed
• 2 cups grated Parmesan Cheese
• 1/2 cup Part Skim Ricotta
• 1 egg
• salt and pepper
• Package of Wonton Wrappers
• 4 tablespoons unsalted butter
• 8 sage leaves slivered
• 8 basil leaves slivered

Instructions

• Place peas in food processor and quickly chop.
• Add cheese, ricotta and egg and puree until blended well. Add salt and pepper to taste and stir.
• Line baking sheet with parchment paper and lightly flour. Have additional sheets ready to the side.
• Lay wonton wrappers out on a lightly floured surface and place 1 teaspoon of pea mixture off center on each wonton wrapper. Using a pastry brush lightly coat the edge of the wonton wrapper and fold over pea mixture to make a triangle, press to seal and lay on baking sheet.
• Continue on until baking sheet is full, making sure not to touch ravioli, lay the second sheet of parchment on top of ravioli and continue until you have run out of wrappers or pea mixture.
• If not cooking right away, place the baking sheet in the freezer.
• Freeze for a few hours before cooking, after ravioli are frozen, place enough in a freezer bag to pull out later for dinner. I usually get 3 bags full of ravioli.
• When you decide you are ready to cook these guys. Bring a pot of water to boil, in the meantime add butter to skillet with sage over low heat and allow butter to bubble and lightly brown.
• When water is boiling add salt and remove ravioli from freezer add immediately to boiling water, do not over crowd the pan, using medium size stockpot I can usually get in around 10 ravioli at a time. Ravioli should be finished in about 4-5 minutes.
• Throw cooked ravioli in the butter sauce toss to coat, plate sprinkle basil on top and serve!

More Easy Pasta Dishes

• Easy Lasagna Recipe
• Ricotta Dumplings with Vodka Marinara Sauce
• Garden Minestrone

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

This refreshing shirazi salad with a lemon-olive oil vinaigrette is an herby Middle Eastern party in a bowl. It’s ready in 15 minutes, packed with crunchy veggies, and goes from side dish to appetizer with the help of crispy pita chips.

The Best Shirazi Salad Recipe

If you usually struggle with eating all your veggies, this crunchy shirazi salad is a game-changer for you. It’s chopped into little pieces so you can eat it by the spoonful or push it onto a pita chip for a light appetizer. The combination of cucumbers, sweet tomatoes, and spicy red onions is simply perfect. Tossed with fresh herbs like parsley, cilantro, and dill, there’s a beautiful balance of flavors with the mint being the wow-factor of it all. Drizzled with a simple tangy vinaigrette, you’ll definitely be setting the main dishes aside for another serving of this refreshing shirazi salad.

Why You’ll Love This Easy Salad

This shirazi salad recipe is proof that salads don’t have to be boring or complicated.

• Quick. Everyone has time for a 15-minute salad!
• Refreshing. Juicy cucumbers, fresh herbs, and lots of lime juice make this a refreshing side dish you can serve with all your meals.
• Authentic. The ingredient list is exactly like the one you’d find at a traditional Persian restaurant.
• Light. It’s all veggies! It’s so good you won’t feel like you’re eating salad at all.

What is Shirazi Salad?

Shirazi salad is a traditional Persian side dish. It’s made with finely chopped cucumbers, tomatoes, and red onions. For herbiness, lots of parsley, cilantro, and dill are added too. Its signature herb for a refreshing bite, however, is dried mint. The simple salad is seasoned with olive oil and lime juice. It’s served with lunch or dinner alongside Mediterranean or Middle-Eastern mains.

Recipe Ingredients

The fresher the veggies and herbs, the better your salad will be. Scroll to the recipe card at the bottom of the post for exact amounts.

• Persian cucumbers – Regular cucumbers are a great swap.
• Red onion – Yellow onion works too.
• Parsley – The leaves should be bright green and fresh. Stay away from yellowing and wilted parsley leaves.
• Cilantro – Use the leaves, not the stems.
• Dill – If using dried, reduce the amount by half.
• Dried mint – You can swap it for 1-2 finely chopped fresh mint leaves.
• Tomatoes – I prefer Roma, but heirloom tomatoes work too.
• Lime juice – Feel free to use lemon juice.
• Olive oil – Extra-virgin is best. You can also use avocado oil.
• Salt – Fine sea salt is great here.
• Black pepper – Make sure it’s freshly ground.

How to Make Shirazi Salad

If you’re not serving the salad right away, hold the vinaigrette and lime juice until right before dinner to keep the veggies crunchy. Scroll to the recipe card at the bottom of the post for more detailed instructions.

• Dice the cucumbers. Peel the cucumbers in alternating stripes and cut off the ends. Dice the cucumbers into ¼” squares. If you’re using regular-sized ones, you must remove the seeds.
• Mix the veggies. Place the onions and fresh herbs in a large bowl. Mix in the diced cucumbers.
• Prep the tomatoes. Remove the seeds from the tomatoes and dice them into 1/4″ pieces. Add them to the veggie mixture along with the dried mint. Mix well.

• Make the vinaigrette. Whisk the lime juice, olive oil, salt, and pepper until well combined. Set it aside.
• Adjust the seasoning. Pour half of the vinaigrette into the salad. Stir well and season with more salt, pepper, and lime juice to taste. Feel free to add more vinaigrette.
• Serve. Refrigerate the salad until ready to serve or enjoy it at room temperature. Enjoy!

Tips & Variations

Cut the veggies into even pieces and chill the salad in advance to make sure your shirazi salad turns out absolutely perfect.

• Add spices. Mixing 1/4-1/2 teaspoon of sumac or zaatar into the salad can increase its Middle-Eastern vibes. Sumac is slightly tangy while zaatar is smokey and earthy.
• Even cuts. Dice the veggies evenly so that the salad is super crunchy and absorbs the flavors well, otherwise some pieces will be under-seasoned.
• Chill it. Place the bowl in the fridge for at least 30 minutes before serving so that the herby flavors and lime juice can come together.
• Use more veggies. As long as you dice them into the same size, bell peppers can add more crunch to the salad.
• Make it spicy. Add red pepper flakes, Aleppo pepper, cayenne pepper, or chili oil to taste for a bit of heat.

What Goes with Shirazi Salad?

This tangy shirazi salad is a great appetizer when served with pita chips. It’s also a wonderful side if paired with Mediterranean or Middle-Eastern recipes. For fish ideas, try it with my Lemon Rosemary Steamed Salmon or Baked Cod. For chicken, go for my Greek Chicken Skillet or Chicken on a Stick. If you’re craving pork or steak, then serve it with my Stuffed Baked Steak or Balsamic Roasted Pork Chops.

Proper Storage

Refrigerate the leftovers in an airtight container for up to 3 days. Keep it away from direct heat and sunlight when on the counter for serving. Enjoy it straight out of the fridge or at room temperature.

More Easy Salad Recipes

• Easy Tomato Burrata Salad
• Watermelon Cucumber Salad with Feta and Mint
• Spring Mix Salad with Champagne Dressing
• Lemon Quinoa Salad Recipe
• Beet Salad with Goat Cheese and Pistachios

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Shirazi Salad

This quick shirazi salad with cucumbers, tomatoes, red onions, and a light vinaigrette is a refreshing Middle Eastern side you'll love. 

Course Salad, Side, Side Dish

Cuisine Iranian, Persian

Keyword salad shirazi, Shirazi salad, Shirazi salad recipe

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 people

Ingredients

• 3 to 4 Persian cucumbers about ¾ pound or 1 large cucumber
• ½ of a red onion diced
• 2 tablespoons EACH of finely chopped fresh parsley cilantro, and dill
• 1 teaspoon dried mint
• 2 to 3 medium tomatoes about 1 pound I used Roma
• ¼ cup freshly squeezed lime juice from about 2 limes, plus more as needed
• 3 tablespoons extra-virgin olive oil
• Fine sea salt and freshly ground black pepper

Instructions

• Remove alternating stripes of peel on cucumbers and trim ends.
• Dice cucumbers into ¼-inch pieces and place in a large bowl with onion and fresh herbs.
• Using a spoon or your fingers break up any large pieces.
• Remove tomato cores and dice into ¼-inch pieces, toss with cucumbers and onion mix.
• Add herbs and dried mint. Toss to combine.
• In a small bowl, make the vinaigrette by whisking together ¼ cup lime juice, extra virgin olive oil, ¾ teaspoon salt and ¼ teaspoon pepper.
• Just before serving, add ½ vinaigrette and stir to combine. Taste and adjust seasoning with salt and lime juice as needed and additional vinaigrette.
• Serve at room temperature or slightly chilled.

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Italian Pignoli Cookies are an Italian Sicilian classic cookie recipe. Similar to a macaroon. A crispy, chewy, and almond-y cookie, that is sure to become a family favorite, if it isn’t already.

The Best Pignoli Cookies, Perfect for Christmas!

As some of you know, my husband was raised by an Italian mother. His paternal grandfather ran an Italian grocery store. And he loves all things Italian, but especially the food. 

So of course, his favorite Christmas cookie is the Italian pignoli, a chewy, almond-y goodie topped with plenty of pine nuts. I love this guy so darn much that I always make a batch for him, and they always seem to be the first ones to disappear off the cookie plate during the holidays. And because I love you guys so much, I’m happy to share the recipe!

(And by the way, if you are a fan of Italian cookies, you should also check out these recipes for Anisette Cookies and Ricciarelli Cookies!)

Why You’ll Love These Classic Italian Pignoli Cookies

People are drawn to these irresistible cookies for all kinds of tasty reasons. Here are just a few:

• Rich Flavor: Pignoli cookies are made with almond paste, which gives them a rich and nutty flavor.
• Soft and Chewy: These cookies have a soft, chewy texture that’s utterly decadent!
• Pretty: These pignoli cookies are studded with pine nuts, which not only adds to the taste but also gives them a unique, festive look. 
• Surprisingly Nutritious: Cookies don’t usually contain a lot of nutrients, but the pine nuts actually give these cookies a surprising boost of healthy fats, protein, vitamins, and minerals. I won’t go so far as to say they’re healthy, but they might be a better choice than you think!
• Traditional Recipe: Pignoli cookies are an old-fashioned, timeless favorite – if you’ve never tried them, you should!

What You’ll Need

You don’t need much to pull these old-fashioned pignoli cookies together. Let’s take a look at the list of ingredients:

• Pignoli Pine Nuts: These small, creamy nuts are a signature element of Pignoli cookies, adding a delightful crunch and distinct flavor to each bite.
• Sugar: You will need granulated sugar and confectioner’s sugar, with extra confectioner’s sugar for dusting. 
• Flour: A little bit of all-purpose flour gives the cookie dough some structure.
• Salt 
• Almond Paste: Almond paste gives the cookies their special chewy texture.
• Egg Whites: To help bind the ingredients together.
• Almond Extract: Vanilla extract is also a good option.

Are Pignoli Nuts the Same as Pine Nuts?

Yes, pignoli nuts are the same as pine nuts. Pine nuts are edible seeds that are harvested from the pine cones of certain pine trees. They are small, creamy-white nuts with a delicate and slightly sweet flavor. Pine nuts are used in lots of different dishes and desserts, including these sweet, nutty cookies!

How to Make Pignoli Cookies

This process is actually very simple. It’s more or less a mix-and-bake recipe, no fancy techniques needed.

• Get Ready to Bake. First, set up what you’ll need: a couple of cookie sheets lined with parchment or silicone mats, and a shallow dish of your pine nuts.
• Combine the Dry Ingredients. Put your granulated sugar and confectioner’s sugar in a bowl with the flour and salt, and lightly mix together.

• Mix All of the Cookie Dough Ingredients. Put the almond paste in a bowl (I use a stand mixer) and mix it a little to break it up. Add the egg whites, and mix on low until smooth. Then mix in the almond extract and the flour mixture, just until smoothly combined. Don’t overbeat this, or it won’t have a good texture.

• Shape the Cookies. Using a teaspoon or a cookie scoop, scoop up spoonfuls of dough and push them into the dish of pine nuts, so that the pine nuts stick. Then place the spoonfuls pine-nut-side-up on a baking sheet. Arrange them about two inches apart, and stick any pine nuts that fall off back onto the cookies.

• Bake! Bake the pignoli cookies for about 25 minutes, more if you want them chewier, or a little less if you want them softer. 
• Cool and Serve. Let the cookies cool on the baking sheet for one minute, and then transfer them to a rack to cool completely. Dust with confectioner’s sugar, and enjoy!

Why Do My Pignoli Cookies Come Out Flat?

There are, unfortunately, a lot of ways that these can come out wrong. Some of the most common are not measuring carefully, setting the oven to the wrong temperature, and overmixing the pignoli cookie dough. Avoid those, and you should be golden! And so should the cookies. 

Baker’s Notes

If you want to know a little more about baking pignoli cookies, you’re in the right place. These helpful notes will give you the skinny on these melt-in-your-mouth sweet treats.

• Mix Carefully. It bears repeating: with this cookie dough, overmixing can cause the dough to break down and become thin, chewy, dense… not good. Mix the dough until the ingredients are just combined, and then shape the cookies.
• Chilling Optional: I don’t always find that the dough needs chilling, but if you think the dough is a bit too sticky or soft, you can chill it for fifteen minutes or so to make it easier to handle. 
• Adding Pine Nuts: Don’t overload the cookies with pine nuts. Pignoli cookies should be generously topped with them, but loading on too many will actually weigh the cookie dough down in the oven.

How to Store Pignoli Cookies

You want to treat a dessert like this right! By storing pignoli cookies with care, you can make sure that they stay scrumptious for as long as possible.

First, always cool them completely before storing them. Next, place them in an airtight container, with parchment or wax paper between layers of cookies if needed. Finally, keep the container in a cool, dry spot away from direct sunlight. They’ll keep for a week at room temperature, or up to two weeks in the refrigerator.

Can I Freeze These?

Definitely! Pignoli cookies are great to make ahead and freeze. Package them the same way you would for storage, but pop the container in the freezer. Use them within 2 – 3 months for the best flavor.

More Beautiful Cookie Recipes

• Hazelnut Cookies
• Chocolate Peppermint Crinkle Cookies
• Gluten Free Cranberry Pistachio Shortbread Cookies

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Italian Pignoli Cookies

Italian Pignoli Cookies are a classic Italian Sicilian cookie recipe. This crispy, chewy and almondy cookie is similar to a macaroon.

Course Cookie, Dessert

Cuisine Italian

Keyword Italian christmas cookies, Pignoli, pignoli cookies

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 24 cookies

Author Amy

Equipment

• Baking Sheet

Ingredients

• 8 ounces pine nuts pignoli
• 1/2 cup granulated sugar
• 1/2 cup confectioners’ sugar
• 1/4 cup all-purpose flour
• Dash salt
• 8 ounce can almond paste
• 2 egg whites slightly beaten
• 1/2 teaspoon almond extract or vanilla extract
• Confectioner’s sugar for dusting

Instructions

• Preheat the oven to 300°F. Line 2 cookie sheets with Silpat liners or parchment.
• Place pine nuts (pignoli) in a shallow dish.
• Combine granulated sugar, confectioners’ sugar, flour and salt in a medium bowl and lightly toss.
• Place almond paste in a mixing bowl of an electric mixer and mix to break up.
• Add beaten egg whites and mix on low speed until smooth.
• Add almond extract and flour mixture and beat until flour is blended in, about 30 seconds. Do not over beat.
• Using a teaspoon or a cookie scoop, scoop up a rounded spoonfuls of dough and push into the pine nuts so that the pine nuts stick to dough. Ease the dough out of scoop, so that pine nuts are facing up on baking sheet.
• Place 2″ apart and re-apply any loose nuts.
• Bake cookies for about 25 minutes. Use the shorter baking time if you like soft cookies; the longer baking time if you like them chewy.
• Cool 1 minute and remove to a rack to cool completely.
• Dust with confectioners’ sugar.

Notes

Storing: Cool the pignoli completely before storing. Next, place them in an airtight container, with parchment or wax paper between layers of cookies if needed. Finally, keep the container in a cool, dry spot away from direct sunlight. They’ll keep for a week at room temperature, or up to two weeks in the refrigerator.

Freezing: Pignoli cookies are great to make ahead and freeze, or to give as gifts. Package them the same way you would for storage, but pop the container in the freezer. Use them within 2 – 3 months for the best flavor.

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

These Whiskey Salted Caramels are the perfect Fall candy recipe – who could resist silky caramel, warm whiskey, and a touch of salt? It’s the perfect balance of sweetness and sophistication in every bite.

The Best Salted Caramels with a Touch of Spirits!

I saw this little recipe on So, How’s It Taste when I was looking for a fall caramel recipe. Crisp weather and caramel are perfection, of course. But adding whiskey? Now that’s genius. So I gave it a try and had to share.

I think these caramels would also make a great hostess gift over the holidays. They’re perfectly chewy and rich in flavor from a bit of whiskey, with a nice sprinkle of salt on top. So festive, and so, so easy.

What Makes These Whiskey Salted Caramels So Good?

These caramels combine the best of sweet, salty, and spirited flavors in a single, irresistible bite! Here are five reasons you’ll love making them:

• Elevated Flavor: Whiskey adds a subtle, sophisticated taste to the caramel, making it extra-special.
• Sweet-n-Salty: Some of us like sweets, and some of us are more into salty snacks. But lots of us love the two together – it’s mouthwateringly good!
• Smooth and Soft: These are velvety-smooth soft caramels that melt in your mouth. So indulgent!
• Festive and Pretty: The robust fragrance of whiskey and the sparkly sprinkle of salt make these candies even more appealing than regular caramels, and that’s saying a lot.

The Ingredients You’ll Need

So what’s in this recipe? These ingredients work together to create a batch of delectable salted caramel squares.

• Butter: Adds richness and flavor to the caramel.
• Heavy Whipping Cream: This key ingredient makes the caramels luscious and creamy.
• Whiskey: I used Jack Daniels, but use whatever you love!
• Vanilla: This really enhances the flavor. Don’t skip it!
• Coarse Kosher Salt: Sea salt would also be fantastic.
• Sugar: Sugar is what actually caramelizes and helps form the base of this recipe, so use a good-quality sugar.
• Light Corn Syrup: Corn syrup is what helps these caramels stay smooth, instead of crystallizing.
• Water

How to Make Whiskey Salted Caramels

If you’ve never made candy before, this recipe will prove that it doesn’t have to be difficult at all. Grab a candy thermometer, and let’s get started!

• Prep the Pan. First, get a 9-inch square pan and line it with parchment paper, letting the paper hang over the sides a bit. Give it a light spray with cooking spray.
• Heat the Cream Mixture. In a small saucepan, mix together the butter, cream, whiskey, vanilla, and a pinch of salt. Heat this until it starts to boil, then take it off the heat and set it aside.
• Heat the Sugar Mixture. Now, in a bigger saucepan, combine the sugar, corn syrup, and water. Heat it up over medium-high heat until it turns into a warm golden brown color. Don’t stir it, just let it do its thing.

• Combine the Two. When that’s done, turn off the heat and slowly pour the creamy mixture into the sugary mixture. Be careful, because it’s going to bubble up violently!
• Cook to the Firm Ball Stage. Put the saucepan back on medium-low heat, and let it cook for about 10 minutes, until the temperature reaches 248°F (that’s the “firm ball” stage on a candy thermometer).

• Cool and Salt. Pour the caramel into the prepared pan and let it cool for about 10 minutes. Sprinkle a tablespoon of salt on top, then let it cool down completely.
• Enjoy! Now comes the fun part: lift the parchment paper with the caramel out of the pan and onto a cutting board. Cut it into squares, roughly 1 inch each. You can wrap them individually in parchment paper for storage – a 3-inch square works well for 1-inch caramels. Just fold the paper over and twist the end to secure it.

Tips for Success

Here are four tips to keep in mind while making this recipe. They’ll help you master the art of crafting the best boozy salted caramels!

• Prepare Ahead: Line your pan with parchment before you start cooking. This caramel sets quickly, so having everything ready helps you move smoothly through the process.
• Watch the Temperature: For perfect caramel consistency, use a candy thermometer. Cook until it reaches 248°F (firm ball stage) for the ideal texture – not too soft, not too hard. I always recommend using a candy thermometer!  It really helps and you can find several that are inexpensive.  I was given one as a gift that came from Williams & Sonoma and I love it!
• Use Caution: When combining the cream mixture with the sugar mixture, pour slowly and gently. The mixture will bubble up suddenly and quite a lot, so take care to avoid burns!

How Long Does Salted Caramel Last For?

Salted caramels usually last for about two to three weeks when stored in an airtight container at room temperature. For longer storage, you can keep them in the refrigerator for up to a month. 

Do Whiskey Salted Caramels Freeze Well?

Actually, yes, you can freeze these for up to 2 – 3 months. Individually wrap them, and store in an airtight container or freezer-safe bag for up to 2-3 months. Thaw at room temperature before enjoying.

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Whiskey Salted Caramels

These Whiskey Salted Caramels are the perfect Fall candy recipe – who could resist silky caramel, warm whiskey, and a touch of salt? It's the perfect balance of sweetness and sophistication in every bite.

Course Dessert

Cuisine American

Keyword homemade candy, homemade caramel, how do you make caramel, salted caramels

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 64

Author Amy Stafford via So, How’s It Taste?

Ingredients

• 5 tablespoons butter
• 1 cup heavy whipping cream
• 2 ounces (1/4 cup) whiskey , I used Jack Daniel's
• 1 teaspoon vanilla
• 1/4 teaspoon coarse kosher salt
• 1 1/2 cups sugar
• 1/4 cup light corn syrup
• 1/4 cup water
• 1 tablespoon coarse kosher salt for sprinkling

Instructions

• Line 9-inch square pan with parchment or wax paper, allowing the paper to drape over two sides; spray lightly with cooking spray.
• In 1-quart saucepan, heat butter, heavy whipping cream, whiskey, vanilla, and 1/4 teaspoon salt to boiling, stirring frequently. Remove from heat; set aside.
• In 3-quart saucepan, mix sugar, corn syrup, and water. Heat to boiling over medium-high heat. DO NOT STIR. Boil until sugar turns a warm golden brown.
• When the sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful — it will bubble up violently.
• Cook over medium-low heat for about 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer. Pour caramel into pan; cool 10 minutes. Sprinkle with 1 tablespoon salt; cool completely.
• Lift parchment from pan and place on cutting board. Cut into squares; wrap individually in parchment paper.
• I cut parchment into 3″ squares for 1″ caramels, fold over and twist end.

Notes

per caramel: 44 calories, 2g fat, 6g carbs, 0g fiber, 0g protein

More Fall Sweets

• Gluten Free Gingersnap Cookies
• Touchdown Trail Mix
• Bread Pudding Muffins

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

This Grilled Asparagus with Onion recipe is loaded with flavor, thanks to a simple vinaigrette, blue cheese, black Mission figs, and toasted pine nuts. A perfect summer side dish to wow your guests!

My Favorite Way to Grill Asparagus

As one of the first fresh spring vegetables to make its appearance in the farmer’s market, asparagus is a welcome sight in my shopping basket – and there’s no better way to cook it than by grilling it outdoors. This easy grilled asparagus recipe gets flavor-blasted with grilled onions, thinly sliced figs, pine nuts, blue cheese, and herbs… it’s seriously delicious, and beautiful, too!

This is one of those versatile, amazing side dishes that you really want to keep in your recipe tin, because it is incredibly easy to make. But it looks like it came from an upscale, trendy restaurant! Equally good for a swanky little party, or a casual family dinner.

What Are the Health Benefits of Asparagus?

Asparagus is so good for you, in so many ways! It is truly packed with nutrients. Here are just a few things to love about this flavorful green veggie:

• Fiber: which aids in healthy digestion, among other things. Fiber and water, guys! Those two together really help keep your system happy.
• Folate: A B vitamin that your body uses to help cells divide, and to help generate DNA and other important genetic material. This one’s especially important for those who are pregnant.
• Vitamins A, C, E and K: In addition to helping your eyes, immune system, skin health, blood health, and so much more, all of these important vitamins are also antioxidants! That means that they can help your body fight cancer, among other things!
• Chromium: this is a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells.

The Ingredients You’ll Need

So what will you need to make this super-tasty dish? Let’s take a look at those ingredients. Fair warning – this list is mouthwatering!

• Asparagus: Trim or snap off the ends of the asparagus if they are tough and woody.
• Onion: A sweet yellow onion is my favorite for this recipe. Vidalia onions are especially sweet, if you can get those.
• Olive Oil: Some for the blue cheese vinaigrette, and some for drizzling over the asparagus before grilling.
• Salt and Pepper
• Balsamic Vinegar: This fragrant vinegar makes the vinaigrette extra-bold and scrumptious. (See the Tips section below for an easy substitute, if you’re out of balsamic!)
• Thyme: Chopped fresh thyme is amazing here, but if you don’t have any on hand, use dried thyme instead. Remember that dried herbs are much stronger than fresh, so you only need about 1/3 the amount.
• Blue Cheese Crumbles: The strong, intense flavor of blue cheese can be overwhelming for some, while others (literally) eat it up – so feel free to adjust the amount to your taste.
• Figs: Thinly slice up some black Mission figs. Yum.
• Pine Nuts: Give these a quick toast in a small skillet over medium heat, being careful not to scorch them. You just want to bring out the flavors a little bit.

How to Choose Asparagus

When choosing your asparagus, young and tender stalks are considered the best, with stalks that are six to eight inches long, rounded, firm, and thin. The base of the stalk may be woody, but you will snap this off before cooking.

The most common type of asparagus is green, but you might see two others in supermarkets and restaurants: white, which is more delicate and difficult to harvest, and purple, which is smaller and fruitier in flavor. Either of these would also be great for grilling!

No matter the type you choose, asparagus is a tasty, versatile vegetable that can be cooked in myriad ways, or enjoyed raw in salads.

How to Make Grilled Asparagus with Onion

This easy method for grilling veggies is basically fail-proof! All you have to do is season it, grill it, and then add your dressing and toppings. Here’s how.

• Get Ready to Grill. To get started, heat your grill to medium heat. Meanwhile, place your asparagus and sliced onion on a foil-lined baking sheet, and give them a drizzle of olive oil and a sprinkle of salt and pepper. Toss them a bit to coat.
• Grill the Veggies. Next, lay the asparagus and onion on your grill. Cook them until they have nice grill marks on each side. I find that I cook the asparagus for 3 – 4 minutes on the first side, and a minute or two on the second side. Onion slices get five minutes per side.

• Make the Vinaigrette. Once the asparagus and onion are grilled, move them back to the baking sheet. Take your vinegar, thyme, and remaining olive oil, and whisk together.
• Top the Vegetables. Use half of the vinaigrette to dress the asparagus and onion, tossing to coat. (The other half can be stored in the fridge for salads, etc.) Arrange the vegetables on a serving platter, and sprinkle them with the blue cheese, sliced figs, and pine nuts.
• Enjoy! Serve the dish with additional vinaigrette, if desired.

Tips for Success

Even a recipe this easy has some little tricks you should know. Here are a few of my favorite shortcuts and tweaks for grilling up some goodness, asparagus-style.

• Baking Method: If you’re just not feeling the grill, you can still make this dish indoors. Just bake the asparagus and onion on a baking sheet at 425°F. It will take 6 – 8 minutes for the asparagus, and 10-15 minutes for the onion.
• Frozen Asparagus: I love using fresh asparagus here, but if you can find good-quality frozen spears (not cut pieces) then those will work also. Cook them directly from frozen.
• Balsamic Substitute: If you don’t have balsamic vinegar, you can make a quick substitute by combining two tablespoons of apple cider vinegar or another flavorful vinegar with a teaspoon of honey, pure maple syrup, or sugar.

Yummy Serving Suggestions

If you’re ready to try this recipe out, you might be wondering what to serve it with! Here are a few yummy main dishes that would be great with this summery side dish.

• Pork Chops: These Pan Seared Roasted Pork Chops with Fig Sauce play off of the figs from the asparagus, making an elegant pairing that’s hearty and satisfying, too.
• Oven Fried Chicken: A gluten-free alternative to regular fried chicken, this easy Oven Fried Chicken is also less messy (yay!), and just as flavorful.
• Salmon: This Roasted Salmon with Clementine really shines next to a fresh green vegetable like asparagus. Together, these make one beautiful, nutrition-packed meal.

How to Store and Reheat Leftovers

Leftover asparagus and onion will keep fresh in your refrigerator for one or two days, stored in an airtight container. Store the vinaigrette separately for up to five days. The toppings should also be stored separately, for maximum freshness.

Can I Freeze This?

You can absolutely freeze grilled asparagus and onion for another time, but I recommend freezing it without adding the vinaigrette or toppings, since those can affect the quality of the asparagus while it freezes. To freeze, just cool the veggies to room temperature, and then pack them in freezer bags, pressing out the air as you seal them up. Freeze for up to two months.

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Grilled Asparagus with Onion

This Grilled Asparagus with Onion is loaded with flavor, thanks to a fresh herb vinaigrette, blue cheese, Mission figs, and toasted pine nuts.

Course Salad, Side Dish

Cuisine American

Keyword asparagus salad, easy asparagus recipe, grilled asparagus, how to cook asparagus

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 6 people

Author Amy

Ingredients

• 1 pound asparagus trimmed
• 1 medium sweet yellow onion trimmed into 1/2″ slices
• 1/4 cup extra-virgin olive oil + 2 tablespoons
• Pinch Kosher salt
• Ground Black Pepper
• 2 tablespoons balsamic vinegar
• 2 teaspoons thyme chopped
• 1/4 cup blue cheese crumbled (more if you like)
• 6 black Mission figs thinly sliced
• 2 tablespoons pine nuts toasted

Instructions

• Heat grill to medium heat.
• Put asparagus and onion on rimmed baking sheet, lined with foil for easy clean up.
• Drizzle olive oil over onion and asparagus and sprinkle with salt and pepper.
• Place asparagus and onion on grill, turn asparagus after 3-4 minutes, just until you have grill marks. continue cooking a minute or two and transfer back to baking sheet.
• Onions will need to be flipped after 5 minutes, grill on other side an additional 5 minutes.
• Transfer to baking sheet along with the asparagus.
• In a small bowl whisk vinegar, thyme and remaining 1/4 cup of olive oil.
• Toss asparagus, onions and half vinaigrette together.
• Place on serving platter and top with cheese, figs and pine nuts.
• Add more vinaigrette to your taste.
• You can reserve additional vinaigrette for salad.

Notes

You can also bake the asparagus and onion on a baking sheet at 425°, 6-8 minutes for asparagus and 10-15 minutes for onion.

More Easy Asparagus Recipes

• Asparagus Lemon Tartlete
• Asparagus with Brown Buttered Breadcrumbs
• Sesame Roasted Asparagus (paleo + gluten free)

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Beet Salad with Goat Cheese and Pistachio is an all-star superfood salad that is as vibrant in flavor as it is in color. Gluten-free, soy-free, and vegan!

Roasted Beet Salad with Goat Cheese and Pistachios: A Vibrant Superfood Delight!

Roasted Beet Salad with Goat Cheese and Pistachios is a hearty, colorful superfood combination that will nourish your body and make your mouth happy. The star ingredient, roasted beets, gives the dish a luscious sweetness and earthy flavor, while also providing a rich source of antioxidants and essential nutrients! Even if you don’t normally like beets, you’ve got to try this recipe.

With creamy, tangy goat cheese and crunchy pistachios, this nutrient-packed salad is not only a feast for the eyes (so much contrast and color!) but also a salty-tangy-savory flavor combo that you won’t be able to resist. Serve it with just about any meal, for just about any occasion – it toes with everything!

Why You’ll Love This Healthy Beet Salad with Goat Cheese

• Gorgeous Flavor: Roasted beet salad with goat cheese and pistachios combines the sweetness of roasted beets with creamy, sharp goat cheese, and the nutty crunch of pistachios. 
• Beautiful Color: The deep red of the beets contrasts beautifully with the creamy white goat cheese and the green pistachios, making it a festive, eye-catching dish. And we eat with our eyes, first!
• Nutrient-Packed: Each element in this salad contributes to a nutrient powerhouse. Roasted beets are rich in vitamins, minerals, and antioxidants, while goat cheese provides calcium and protein. To top it off, pistachios bring healthy fats, fiber, and plant-based protein to the dish.
• Satisfying and Filling: Fiber-rich beets, protein-packed goat cheese, and healthy fats from pistachios keeps you feeling full and satisfied for longer. This roasted beet salad with goat cheese could easily work as a light lunch, as well as a side dish.
• Perfect for Any Occasion: Roasted beet salad with goat cheese and pistachios fits right in with any menu. It’s simple enough for a casual dinner, but pretty enough for a fancy occasion!

What Are the Benefits of Eating Beets?

Beets are so good for you. They are rich in vitamins and minerals, including vitamin C, potassium, and folate, all very important for a healthy diet. They are also a great source of fiber, which supports digestive health and helps you feel full between meals. Additionally, beets (like other richly-colorful veggies) contain antioxidants, which are known for fighting cancer and inflammation. 

The Ingredients You’ll Need

This recipe list is short and sweet – even with the salad dressing ingredients included! Here’s what you’ll need to gather up: 

• Beets: Any color works. Red are the most common.
• Olive Oil: Extra-virgin is extra-flavorful, but more mild, light olive oils are also fine.
• Garlic: Fresh garlic, crushed.
• Thyme: I use fresh thyme leaves. If you substitute dried, you’ll only need about ⅓ or ¼ the amount of fresh – dried herbs are much stronger in flavor.
• Salt and Pepper
• Pistachios: Chopped.
• Lemon Juice: Freshly-squeezed is best, but you could also use bottled lemon juice.
• Shallot: Minced.
• Dijon Mustard: Dijon mustard has a nice, wine-like taste to it that works really well here, but feel free to use whatever mustard you have on hand.
• Chives: Fresh, chopped.
• Goat Cheese: Crumbled.

How to Make Beet Salad with Goat Cheese and Pistachios

Making this dish is very easy, but don’t forget to budget time for prepping and roasting the beets (you’ll need about an hour and a half, tops). From there, it’s just a matter of tossing everything together.

• Roast the Beets: To do this, preheat your oven to 375°F, and place the beets on a sheet of foil with the oil, garlic, thyme, salt, and pepper. Fold it up into a packet, put it on a baking sheet, and bake for about 1 hour and 15 minutes. Once the beets are tender, let them cool down, and then peel them and cut them into chunks.

• Make the Vinaigrette. Combine the lemon juice, shallot, and mustard in a medium bowl. Whisk together, and then let them rest for about 10 minutes. The flavors will meld and the shallot will break down slightly. From there, whisk in the olive oil, and a sprinkling of salt and pepper to taste.

• Assemble the Salad. In a large bowl, toss the beets and pistachios with half of the dressing. Taste the dish, and add more dressing as needed. Arrange the salad on a platter, and top with the chives and goat cheese. 
• Enjoy!

Helpful Tips

This nutritious, visually appealing dish is even easier to make with a little extra know-how! Here are a few tips for making the best roasted beet salad with goat cheese and pistachios.

• Roast Ahead of Time: To save time, you can roast the beets in advance and store them in the refrigerator until you’re ready to assemble the salad.
• Toss Gently: When combining the ingredients, toss the salad gently to prevent the beets from bleeding their color onto the other components. You want to maintain the vibrant presentation.
• Toasted Pistachio Option: If you like, you can lightly toast the pistachios in a dry skillet over medium heat until they become fragrant. This will bring out their nutty taste and crunch.
• Add Leafy Greens: Consider adding some wilted greens to the salad for even more nutrition. If your beets have the tops on, you can strip the leaves from the stems and give them a wash. Wilt in a skillet with a little water or oil, and toss them right into the salad. Spinach and kale are also great.

Serving Suggestions

This beet salad with goat cheese is incredibly versatile, and works well with so many main dishes. These are a few easy main courses you’ll love:

• Pork Tenderloin: Pork tenderloin is a crowd-pleaser, and so easy to make. This Orange Rosemary Pork Tenderloin recipe will show you how to make it perfect and juicy, every time.
• Maple Mustard Chicken: The sweetness of pure maple syrup and savoriness of tangy mustard give this easy Maple Mustard Grilled Chicken the perfect flavor. You’ll love it with roasted beet salad with goat cheese.
• Bison Meatloaf: This Bison Bacon Meatloaf is cozy, comfy, and super meaty – perfect for those carnivores in your life. The bright, balanced flavors of roasted beet salad with goat cheese and pistachios will round out the menu perfectly. 

Storing Your Beet Salad with Goat Cheese

Store any leftover roasted beet salad in an airtight container in the refrigerator, to keep it fresh and flavorful. The salad will keep well for up to 2-3 days. If you notice that the colors of the beets are soaking into the other ingredients, don’t worry – it might not be quite as pretty, but it won’t affect the taste.

Can I Freeze This?

Unfortunately, this salad doesn’t freeze well – it’s best enjoyed fresh. If you think that you’ll end up with too many leftovers to use up, I recommend making a half batch instead of the full recipe. 

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Roasted Beets Pistachio and Goat Cheese Salad

Roasted Beets Pistachio and Goat Cheese Salad is an all star superfood salad that is as vibrant in flavor as it is in color.

Course Salad, Side Dish

Cuisine American

Keyword beet and goat cheese salad, beet salad, beet salad with goat cheese, roasted beet salad

Prep Time 5 minutes minutes

Cook Time 1 day day 15 minutes minutes

Total Time 1 day day 20 minutes minutes

Servings 4 people

Author Amy

Ingredients

• 1 pound medium beets any color works
• 1/3 cup extra-virgin olive oil
• 2 cloves garlic crushed
• 1 1/2 teaspoons of thyme leaves
• Pinch Kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup pistachios chopped
• 2 tablespoons of freshly squeezed lemon juice
• 1/2 shallot minced
• 1 teaspoon Dijon mustard
• 2 tablespoons chopped chives
• Crumbled goat cheese

Instructions

• Instructions
• Preheat the oven to 375°F.
• Place beets, 2 Tablespoons of the oil the garlic, thyme, salt and pepper on top of foil, fold foil into a packet so that it is sealed. Place on small baking sheet and and roast for about 1 hour and 15 minutes, until the beets are tender. Let cool, then peel the beets and cut them into bite size chunks.
• In a medium bowl, whisk the lemon juice with the shallot and mustard and let stand for 10 minutes. Gradually whisk in the remaining olive oil and season the dressing with salt and pepper.
• In a large bowl, toss the beets, pistachios with half of the dressing. Taste and add more dressing to your desired preference. Arrange the beets on a platter and sprinkle the chives and goat cheese. Serve

Notes

The roasted beets can be refrigerated for up to 2 days. The lemon-shallot dressing can be refrigerated for up to 2 days, bring dressing back to room temperature before using.

More Nutrition-Packed Salads

• Lemony Chickpea and Lentil Salad Recipe
• Asian Beef Rainbow Salad Recipe
• Asparagus Broccoli Salad

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Baked Zucchini Fries are a genius recipe! Easy, zesty, and made with simple ingredients, these baked zucchini fries are gluten free, dairy free, paleo, and vegan. You’re gonna love them!

The Perfect Way to Use Up Extra Zucchini!

With my garden starting its daily yield of zucchini, I have been trying out new ways to cook up this persistent veggie. Let me tell you, these healthy zucchini “fries” are one of my favorite recipes – so easy, so versatile, and so tasty.

There is nothing like walking out to your garden and picking your own produce to serve up a healthy, flavorful dinner. The zucchinis were still warm from the sun as I prepared this recipe, and that makes me happy! All they needed was a little seasoning, some olive oil, and a quick bake.

Why You’ll Love Making Zucchini Fries

• Quick: This simple side is ready in 30 minutes, but even more importantly – it only takes about 5 minutes to prep! The oven does the rest.
• Easy: Even a total beginner at cooking could make these fries with ease. They’re so simple! Just cut, season, and bake.
• Flavorful: The mild, almost sweet flavor of zucchini is the perfect backdrop for all of your favorite spices and seasonings.
• Versatile: Serve your baked zucchini fries as an appetizer, snack, or side dish – they go with everything!

Are Zucchini Fries Healthier Than Regular Fries?

While potatoes definitely have their own health benefits, zucchini are also a super healthy choice. And yes, for some people, zucchini fries can definitely be a better choice than regular potato fries – for example, if you are following low carb or low calorie protocol.

Zucchini is also great for women because of the vitamin A, which us ladies need. Vitamin A promotes healthy eyesight, skin and lung function. It also packs a good dose of antioxidants to help our cells to recover. For me, one of the best benefits is the electrolytes – they help maintain fluid balance and normalize blood pressure. With the summer heat and working out, I like to add fruits and veggies to help keep me hydrated.

What You’ll Need

To make these easy baked zucchini fries, you only need the zucchini, some oil, and the seasonings of your choice. Here’s what I use:

• Zucchini: A couple of medium zucchini cut into strips, about the size of regular french fries.
• Olive Oil: Or another neutral oil like avocado oil.
• Lemon Zest: Use a lemon zester to zest one organic lemon.
• Seasonings: Chili powder, cayenne pepper, cumin, paprika, black pepper, dried oregano, and sea salt.

How to Make Zucchini Fries

Making zucchini fries is easy and straightforward. You just slice, season, and bake! Here are the steps in order.

• Get Ready. Preheat your oven to 400°F. Stir the lemon zest and spices together in a small bowl, along with the olive oil.
• Prep the Zucchini. Cut the zucchini into strips, and coat them with the seasoning.

• Bake! Place the seasoned zucchini fries on a baking sheet lined with foil, and bake on the top rack of the oven for 15 minutes. Flip, and bake for another 7-10 minutes. 

• Enjoy! Lightly toss the fries and serve warm.

How Do You Cut Zucchini into French Fries?

There are various ways to cut up a zucchini, but this method is tried and true. Wash the zucchini and trim off the ends. Cut each zucchini into two long halves (lengthwise), then cut each half into long strips, about 1/4 to 1/2 inch thick. Aim for uniform size to ensure even cooking. If the strips are too long, cut them in half to make shorter fries.

Tips for Success

If you love this veggie like I do, then these baked zucchini might just become your new favorite side! And these helpful tips will help you make perfectly seasoned, perfectly baked zucchini fries every time.

• Choosing Zucchini: Look for firm zucchini with smooth skin. Avoid zucchini that are overly large (they tend to be tough) or have mushy spots.
• Cut Evenly: Cut the zucchini evenly into strips or wedges. Cutting them the same size will help  ensure even cooking. 
• Bake in a Single Layer: Make sure to arrange the zucchini fries on the baking sheet in a single layer, so they cook evenly without steaming.
• Serve Right Away: Zucchini fries are best when they’re fresh out of the oven.

What Goes Well with Zucchini Fries?

In a word, everything! Zucchini fries are extremely versatile, and taste great with all your favorite dishes. Here are a few to try:

• Burgers: a classic Mushroom and Swiss Burger is even better with fries, but if you want to lower your carb count, reach for zucchini fries instead.
• Sausage and Peppers: Sausage and peppers is a classic combination, and this Grilled Sausage Peppers and Onion Casserole takes it to new heights! Add a side of zucchini fries and you’ve got one great meal.
• Fried Chicken: Skip the fast food, and make this easy Gluten Free Oven Fried Chicken at home. It’s crispy, crunchy, and delicious.

Storing and Reheating

To store your zucchini fries, cool them down and transfer them to an airtight container or a zip-top bag. Store them in the refrigerator for up to 3 days. 

When reheating zucchini fries, the oven is best. Preheat your oven to 425°F, spread the zucchini fries out on a parchment-lined baking sheet, and bake them for about 5-10 minutes, until they are heated through. Don’t use the microwave, or they may turn soggy!

Do Zucchini Fries Freeze Well?

Zucchini fries can be frozen, but their texture may become soft or even mushy after thawing and reheating. If you still want to freeze them, I recommend freezing them in a single layer on a baking sheet, and then transferring them to freezer bags or containers for long-term storage. When you’re ready to enjoy, thaw them in the refrigerator overnight and bake them in the oven until heated through.

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 Baked Zucchini Fries

Baked Zucchini Fries are a genius recipe! Easy, zesty, and made with simple ingredients, these baked zucchini fries are gluten free, dairy free, paleo, and vegan. You’re gonna love them!

Course Side Dish

Cuisine American

Keyword baked zucchini fries, keto zucchini fries, zucchini fries, zucchini fries in oven

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Amy

Ingredients

• 2 medium zucchini cut into 2-3″ strips (think the size of potato fries)
• 2-3 tablespoons of olive oil
• Zest from one organic lemon
• 1/2 teaspoon chili powder
• 1/4 teaspoon of ground cayenne red pepper
• 1/8 teaspoon cumin
• 1/8 teaspoon paprika
• 1/8 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon Sea salt

Instructions

• Preheat oven to 400 degrees.
• Mix spices in bowl to blend, add olive oil and stir.
• Prep zucchini and add to mix. Stir to coat all zucchini fries evenly.
• Place zucchini fries on a baking sheet lined with foil and place on top rack of oven. Bake for 15 minutes, stir or flip fries. Continue to bake for an addition 7-10 minutes. Remove lightly toss and serve.

Notes

• Choosing Zucchini: Look for firm zucchini with smooth skin. Avoid zucchini that are overly large (they tend to be tough) or have mushy spots.
• Cut Evenly: Cut the zucchini evenly into strips or wedges. Cutting them the same size will help  ensure even cooking. 
• Bake in a Single Layer: Make sure to arrange the zucchini fries on the baking sheet in a single layer, so they cook evenly without steaming.
• Serve Right Away: Zucchini fries are best when they’re fresh out of the oven.
• Storage: To store your zucchini fries, cool them down and transfer them to an airtight container or a zip-top bag. Store them in the refrigerator for up to 3 days. 

More Healthy Side Dish Recipes

• Marinated Eggplant
• Roasted Brussels Sprouts Slaw
• Perfect Grilled Corn

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Simple, healthy Shrimp Ceviche could become your new go-to easy dinner option. It’s a snap to prepare, and has a wonderful fresh flavor that will make the whole family happy!

Quick, Healthy Shrimp Ceviche with Frozen Shrimp!

Yesterday was my son’s birthday. That means I am recovering from a cake coma, so I decided to make something simple but healthy to help bring everything in my body back in balance. Ceviche is just about the simplest thing you can make, and it is fresh, healthy, and super simple to prepare. Plus, there are virtually no dirty dishes involved!

Are you scared of the thought of making ceviche? Don’t be! It is one of the easiest recipes out there – it’s just seafood, citrus juice, and veggies. I promise, it’s that easy! And to make my ceviche even simpler, I use already cooked and frozen shrimp. Prep takes about five minutes, and then you just let the ceviche marinate for one hour in the fridge.

Why You’ll Love This Easy Shrimp Ceviche

• Healthy: Fresh shrimp, fresh veggies, fresh lime juice, and olive oil? This is one healthy dish, packed with lean protein, antioxidants, vitamins, minerals, and healthy fat.
• Fresh: I especially love to serve this in summer – it’s a super refreshing cold meal.
• Flavorful: With hot sauce, onion, lime, and cilantro, there’s plenty of mouthwatering flavor in this recipe.
• Easy: This dish is fool-proof! Seriously, to make shrimp ceviche all you have to do is combine your ingredients, let them marinate, and enjoy. The hands-on time is only five minutes!

What Is Shrimp Ceviche Made Of?

I’ve touched on the ingredients a bit so far, but let’s dive in and talk about each one in a little more detail. (Remember, the printable recipe card with ingredient amounts is available at the bottom of this post.)

• Shrimp: Frozen cooked shrimp, the kind that are peeled and deveined with the tails removed. I used the small size.
• Onion: White onion, chopped. If you don’t have a white onion, you can use a red or yellow onion, or a sweet Vidalia onion.
• Cilantro: You will want to chop some for the ceviche, and have a few additional sprigs for garnish.
• Tomato: Chopped, or pureed if you prefer.
• Hot Sauce: You can use your favorite hot sauce. My favorite right now is Frank’s.
• Lime Juice: Freshly-squeezed.
• Olive Oil: Extra-virgin olive oil is the most flavorful, but you can use whatever you like.
• Cucumber: Peel and dice the cucumber.
• Avocado: Peel the avocado, remove the pit, and cube it up.
• Sea Salt and Ground Black Pepper
• Lime Slices: Fresh lime slices, for garnish.

How to Make Shrimp Ceviche

Typically, you need to marinate the shrimp in citrus juice so that it can “cook” the shrimp. But for my recipe, the marinating time just adds a super fresh, zesty flavor. This is great for anyone who doesn’t feel confident about using raw seafood! To make this recipe, all you have to do is…

Mix Everything Together. Add all of the ingredients except the lime slices in a medium-sized bowl, and stir gently to coat everything. 

Chill. Cover the bowl, and place the ceviche in the refrigerator for 1 hour to marinate.

Enjoy! Serve the ceviche with lime slices and your favorite sides or main course.

Is It Okay to Eat Raw Shrimp in Ceviche?

It is totally fine to use raw shrimp if you are making ceviche, too. The citrus juice “cooks” the shrimp. The acid in the lime juice denatures the protein in the shrimp, similar to heat in the cooking process. 

However, you should keep in mind that lime juice may not be powerful enough to kill harmful bacteria, so be sure to use very high-quality shrimp or other seafood from a reputable source, and handle it with care – the same as if you were making sushi, tartare, or other raw dishes.

Recipe Notes

I hope you feel inspired to try this easy recipe. It truly is one of the best summertime dishes you can make. If you do decide to try it, be sure to check out these helpful tips!

• Add Heat: Want to make this dish a little bit spicy? all you have to do is add some finely diced chilies of your choice. jalapenos are great, or if you want to go a little bit hotter, add some serrano chili. (Use gloves as needed. make sure not to touch your eyes or face while you are handling chilies. Wash your hands afterwards, thoroughly.)
• Lemon Juice: You don’t have to use lime for this recipe – you could change it to lemon, or use key limes if they are available. I don’t recommend using other citrus or vinegar for ceviche, however.
• Additional Seafood: Feel free to add other cooked fish to this recipe, from flaked cod to sea scallops, or even calamari.
• Additional Veggies: Additional veggies are also a good idea! you could do finely diced radish, celery, fennel, or any other crisp-tender salad vegetable that you like. Since you’ll be marinating these vegetables, avoid delicate ones like fresh lettuce.

Serving Suggestions

So what did you say with shrimp ceviche? I like to enjoy mine with a garden salad. It’s also great with garlic bread, pasta, and other simple sides. Here are some recipes for inspiration:

• Watermelon Salad: Easy, breezy Watermelon Cucumber Salad with Feta and Mint is the ultimate summer salad. Served with freshly-made ceviche, this is one beautiful meal.
• Toast with Toppings: Toast for the win! There’s nothing easier than topping a piece of artisan bread with your favorite healthy ingredients. Why not pair your ceviche with a slice of Strawberry Mascarpone Mint Toast? It’s colorful, creamy, and scrumptious. 
• Crostini: You could go with almost any crostini – this creamy Fava Bean and Manchego Crostini would be amazing with ceviche! 

How to Store Shrimp Ceviche

Leftover ceviche can be stored in the refrigerator for up to two days. However, it is best when it is freshly made. I really recommend making it right before you want to serve it, for the best results. If you do store any leftovers, be sure to cover them tightly with plastic wrap or a lid.

Can I Freeze This?

I do not recommend freezing ceviche, because of all the fresh veggies. They will turn mushy and watery after freezing and thawing. If you feel like this will be too much ceviche for you to finish, try halving the recipe, so you can enjoy it fresh.

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Simple Shrimp Ceviche

Simple, healthy Shrimp Ceviche could become your new go-to easy dinner option. It’s a snap to prepare, and has a wonderful fresh flavor that will make the whole family happy!

Course Appetizer, Dinner, Lunch

Cuisine Spanish

Keyword ceviche, ceviche de camaron, shrimp ceviche

Prep Time 5 minutes minutes

Marinating Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 4 -6

Author Amy Stafford

Ingredients

• 1 pound shrimp cooked, peeled and deveined, with tails removed – I used small size
• 1/2 cup white onion chopped
• 1/4 cup cilantro chopped, plus several sprigs for garnish
• 1/2 cup tomato chopped or pureed
• 1 – 2 tablespoons hot sauce I used Frank's
• 1 lime juiced
• 2 tablespoons olive oil
• 1 cup cucumber peeled and diced
• 1 avocado peeled, pitted and cubed
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• Several lime slices for garnish

Instructions

• Add all the ingredients except lime slices to a medium-sized bowl and stir to coat. Cover,and place in refrigerator for 1 hour to marinate.
• Remove, serve with lime slices, and enjoy.

Notes

Storing: Leftover ceviche can be stored in the refrigerator for up to two days. However, it is best when it is freshly made. I really recommend making it right before you want to serve it, for the best results. If you do store any leftovers, be sure to cover them tightly with plastic wrap or a lid.

More Flavorful Shrimp Recipes

• Shrimp Fried Rice
• Chipotle Shrimp Burrito Bowl
• Baked Shrimp with Tomato and Feta

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Making Perfect Hard Boiled Eggs doesn’t have to be difficult – this easy method is my favorite. It’s a tried-and-true way to make the best hard boiled eggs ever, easy to peel and perfectly cooked.

Hard Boiled Eggs, Perfect Every Time!

There is nothing more frustrating than trying to peel a hard boiled egg, when half of the egg comes off with the shell. It makes me cringe just thinking about it. I’m sure lots of you know exactly what I mean!

In my search for a foolproof, easy-to-peel hard boiled egg, I have tried it all. A needle hole in the shell. Vinegar in the water. Only use old eggs. Only use already-boiling water. None of these methods worked reliably for me. But finally, I found a method that always results in smooth, easily-peeled eggs, and that is how I have been doing it ever since.

Why This Hard Boiled Egg Method Works

• Easy: There are no bells and whistles here, just a saucepan, some water, and some eggs.
• Hands-Free: If you’ve ever tried to poke a hole in your egg with a needle, you’ll be glad to know that this method is nothing like that! It’s basically hands-off. Just cook, cool, and eat.
• Reliable: This way always works for me, and I’m sure it will for you, too.
• Quick: All in all, this takes only about 30 minutes, including boiling and cooling time.

What You’ll Need

To make this recipe, you only need one ingredient: eggs! You’ll also need…

• A saucepan deep enough to hold the eggs and about one inch of water
• Water to cook the eggs, and for the ice bath
• Ice and a bowl, to make the ice bath

How to Make Perfect Hard Boiled Eggs

Okay, I can hear you asking, “So what is the method?” Fair question. Here’s the best method for making perfect hard-boiled eggs!

• Cover the Eggs with Water. Place your eggs in a saucepan and cover them with water.
• Bring to a Not-Quite-Boil. Heat the eggs over high heat until you see small bubbles start to rise through the water. This is NOT a full boil, just little bubbles coming to the surface.

• Remove from the Heat and Cover. Take the saucepan off of the burner, switch off the heat, and cover the saucepan with a lid. (If you don’t have a lid, you can use a metal cookie sheet.)
• Rest for 15 Minutes. Let the eggs sit covered in the saucepan for 15 minutes to finish cooking.
• Place in an Ice Bath. Place the cooked eggs in an ice bath for at least 5 minutes or more.
• Enjoy! Enjoy your perfect hard boiled eggs, especially the easy peeling!

How Do You Make Hard Boiled Eggs Peel Easier?

This simple cooking method is the best way to make perfect hard boiled eggs that are easy to peel. You can also maximize your success with these helpful tips: 

• Use Older Eggs: It is true that very fresh eggs can be more challenging to peel. This is because they have less air in the shell. Older eggs will have a little more air in the shell, which can make them a bit easier to peel. 
• Don’t Skip the Ice Bath. When the timer goes off, immediately remove the eggs from the hot water and transfer them to the ice water. The shock of the rapid cooling doesn’t just keep them from overcooking, it also helps create a slight contraction between the egg whites and the shell, making peeling easier!
• Tap and Roll: Peeling an egg with a few hard knocks on the counter can break apart the egg and make it harder to peel. Instead, gently tap and roll the egg on a hard surface to create lots of tiny cracks in the shell without breaking the egg.

Helpful Tips

But wait, there’s more! Yep, I’ve got even more tips for making great hard boiled eggs that I’m happy to share. Who knew that such a basic food item could have so many quirks, right?

• Use a Timer: Eggs that are overcooked tend to have greenish, slightly dry yolks, which are fine, but not quite as soft and tasty as those just-cooked yellow yolks. Using a timer can help you keep track of the eggs and not overdo them.
• Peel Under Water: I love peeling my eggs under water, to wash away any tiny bits of shell that cling to the egg white and leave a perfectly smooth, grit-free egg. 
• Egg Slicer: I’m not going to say you must buy an egg slicer… but you really must buy an egg slicer for your hard boiled eggs! Just kidding, but they are handy for making perfect slices, and they are easy to clean. You can also use them to slice strawberries, mushrooms, and other small ingredients.

Yummy Serving Suggestions

Hard-boiled eggs are so versatile. Tuck them into your lunchbox for a quick, healthy snack on the go, serve them for breakfast with a little tamari sauce, or use them to make one of these healthy recipes:

• Deviled Eggs: No one in my house can resist deviled eggs, especially these Spicy Deviled Eggs with prosciutto and Sriracha. I bet they’ll be a favorite in your house, too!
• Garden Salads: Hard-boiled eggs are wonderful in all kinds of salads. This White Bean Tuna Salad is a must-try – it’s loaded with healthy protein and fiber.
• Egg Salad: Make a sandwich, spread it on a bagel, or eat it as-is – there’s no wrong way to enjoy homemade Egg Salad. It’s quick, easy, and scrumptious.

Storing Hard Boiled Eggs

You can choose to peel the eggs before storing them, or keep them unpeeled. Both options have their advantages. 

• Storing Peeled Hard-Boiled Eggs: Peeled eggs are ready to eat, but they have to be stored in a container like a zip-top bag or airtight container. To keep them from drying out, add a clean, dampened paper towel. They will keep for about three days.
• Storing Unpeeled Eggs: Unpeeled eggs have a slightly longer shelf life, and don’t have to be stored in a container. They will last for about one week.

Can I Freeze Hard Boiled Eggs?

I don’t recommend freezing hard-boiled eggs. They are safe to eat after freezing, but it does affect the texture significantly. The water in the whites expands during freezing, and then leaks out once the eggs thaw, creating a spongy texture that doesn’t work well for most recipes or snacks.

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Perfect Hard Boiled Eggs

Making Perfect Hard Boiled Eggs doesn’t have to be difficult – this easy method is my favorite. It’s a tried-and-true way to make the best hard boiled eggs ever, easy to peel and perfectly cooked.

Course Appetizer, Breakfast/Brunch, Snack

Cuisine American

Keyword hard boiled eggs, how to boil eggs, how to make hard boiled eggs, perfect hard boiled eggs

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Chill Time 5 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Amy

Ingredients

• 4 eggs
• water enough to cover the eggs while boiling, and more for the ice bath
• ice for the ice bath

Instructions

• Place the eggs in a saucepan and cover them with water.
• Heat the eggs over high heat until small bubbles start to rise through the water. This is NOT a full boil, just little bubbles coming to the surface.
• Take the saucepan off of the burner, switch off the heat, and cover the saucepan with a lid. (If you don’t have a lid, you can use a metal cookie sheet.)
• Let the eggs sit covered in the saucepan for 15 minutes to finish cooking.
• Place the cooked eggs in an ice bath for at least 5 minutes or more.
• Serve or store the hard-boiled eggs.

Notes

• Storing Peeled Hard-Boiled Eggs: Peeled eggs are ready to eat, but they have to be stored in a container like a zip-top bag or airtight container. To keep them from drying out, add a clean, dampened paper towel. They will keep for about three days.
• Storing Unpeeled Eggs: Unpeeled eggs have a slightly longer shelf life, and don’t have to be stored in a container. They will last for about one week.

More Ways to Cook With Eggs

• Fresh Salsa Verde with Baked Eggs
• How to Poach an Egg
• Korean Rice Bowls

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

This Healthy Egg Salad is a simple, tasty recipe that’s packed with protein and easy to prepare.  A scrumptious lunch or midday snack!

My Mom’s Egg Salad Recipe

Growing up, I was an extremely picky eater. Are you shocked? Don’t be shocked! A lot of people who are total health-foodies today were like me growing up: they just had picky taste buds, and only liked a few certain dishes. One of my favorites, that I still love today, was my mom’s egg salad. 

Back then, I ate this on toasted Wonder Bread, but now I like to serve it on a healthier sandwich bread, or just on romaine lettuce leaves for a light, keto-friendly meal. This is a feel-good recipe that will take you back, a family favorite that I’m proud to share.

This Healthy Egg Salad Is…

• Healthy: With plenty of protein and healthy fat from the eggs, this easy egg salad will fill you up and make you feel good. The only other ingredients are simple pantry basics that you can tweak as needed for your diet.
• Easy: Nothing could be simpler than chopping up a few boiled eggs and stirring in some yummy seasonings.
• Old-Fashioned: If you grew up eating egg salad like I did, this one will take you back! It’s the real deal, just the way Mom used to make it.
• Versatile: Serve this easy egg salad for a tasty lunch, hearty snack, or even as a breakfast option. It’s wonderful on toasted bagels!

Ingredients

While you can definitely tweak the ingredients for this recipe, I highly recommend keeping the celery seed and the sprinkles of paprika. They really make a difference, and give it that special flavor. 

• Eggs: Hard-boiled eggs are the basis of this dish. For an easy tutorial, check out this post on how to make hard boiled eggs.
• Mayonnaise: Your favorite mayo, or you can substitute Greek yogurt.
• Mustard: Plain yellow mustard is what we use, but if you want a different spin, you can use other kinds of mustard.
• Salt and Pepper: To taste.
• Celery Seed: This under-appreciated ingredient gives the egg salad a true boost of zesty flavor.
• Honey: Or sugar. You don’t need much – it’s very subtle, but gives depth to the egg salad.
• Paprika: Sweet paprika, not smoked or hot.
• Romaine Lettuce or Toasted Bread: Optional, for serving.

How to Make Healthy Egg Salad

It is so easy to make this simple, healthy egg salad recipe. all you have to do is prepare the eggs, and then mix everything together! After that, you can serve it right away, or chill it for a cold, refreshing version.

• Peel and Cube the Eggs. If your eggs are tricky to peel, you can try peeling them under cool running water.
• Combine the Ingredients in a Medium Bowl. Add all of the ingredients except the toasted bread and/or lettuce leaves to a medium bowl.
• Toss to Combine. Toss gently so you don’t smash the eggs, but everything gets evenly coated.
• Enjoy! Serve as-is, or on toast or lettuce leaves.

Tips for Success

Of course, the best egg salad is the one you like best! So feel free to take this basic recipe and make changes that work for you. Here are a few easy ways to change it up:

• Add Crunch: Some chopped celery or red onion can add a punch of flavor and fresh, crunchy texture.
• Add Herbs: Snips of fresh chive, parsley, or basil would be amazing here.
• Brighten It Up: Need something more? Finely minced dill pickle or a small bit of lemon juice would brighten up the flavors.
• Make It Savory: Add a little bit of chopped ham or crumbled bacon for a savory, smoky depth of flavor.

What Goes Best with Egg Salad

Healthy egg salad is great with any kind of bread or cracker, and it’s also delicious as part of a keto friendly lunch. Here are a few side dishes you could try with egg salad:

• Soup: Since I often have egg salad for lunch, I like to pair it with other lunchtime classics like a good bowl of soup. This Garden Minestrone would be perfect.
• Asparagus: asparagus and eggs are a great combination, especially when you serve asparagus in these adorable Asparagus Lemon Tartletes.
• Green Salad: Serve egg salad as a topping for your favorite leafy green salad, and you’ll have a winning combination. You’ll love this Spring Mix Salad with Blueberry Pistachio Champagne Dressing!

How Many Days Does This Healthy Egg Salad Last in the Refrigerator?

Egg salad will last for three or four days in the refrigerator. It should be kept in an airtight container, or covered tightly with saran wrap. Serve it cold – don’t warm it up or leave it out.

Can I Freeze This?

Sadly, you can’t really freeze egg salad. The eggs tend to become porous and watery once they are frozen and thawed. This is one dish that’s best enjoyed fresh!

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Healthy Egg Salad

This Healthy Egg Salad is a simple, tasty recipe that’s packed with protein and easy to prepare.  A scrumptious lunch or midday snack!

Course Lunch

Cuisine American

Keyword best egg salad, easy egg salad, egg salad, healthy egg salad

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 -6

Author Amy Stafford

Ingredients

• 6 hard boiled eggs {read how to boil eggs here}
• 3 tablespoons mayo or 3 tablespoons of greek yogurt
• 1 teaspoon yellow mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon celery seed
• 1/4 teaspoon honey or sugar
• few sprinkles of sweet paprika
• Romaine lettuce leaves or whole grain bread

Instructions

• Cube eggs and add all the ingredients to a medium bowl. Gently stir to coat ingredients evenly.
• Serve on toast or on lettuce.

More Healthy Egg Recipes

• Fresh Salsa Verde with Baked Eggs
• Paleo Egg Cups
• Radish Toast with Fried Egg

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Whether you’re a quinoa enthusiast or simply seeking a vibrant, nourishing dinner, this Quinoa Black Bean Salad checks all the boxes, and then some. It’s loaded with Greek flavors and amazing nutrition!

A Greek-Style Black Bean Quinoa Salad That Will Wow Your Taste Buds!

If you need a healthy salad recipe that’s different from the basic garden variety (see what I did there?), look no further. This black bean quinoa salad is a nutrient-dense favorite that brings together all the flavors of the Mediterranean, and the wholesome goodness of protein-packed ingredients.

Bursting with colors and textures, this salad is more than just a dish – it’s a festival of flavor, seriously. You can’t go wrong with the mouthwatering combination of cucumber, tomato, Kalamata olives, feta… I’m getting hungry just thinking about it. Plus, this is super easy to make. Perfection? I think so.

Why You’ll Love This Healthy Black Bean Quinoa Salad

When it comes to a satisfying and nutritious meal, this Greek-style Black Bean Quinoa Salad takes the cake! Loaded with fresh ingredients, vibrant colors, and fresh flavors, here are just a few reasons you’ll love it.

• Protein Powerhouse: With both quinoa and black beans in the mix, this salad delivers a double dose of plant-based protein.
• Mediterranean Magic: Along with the black beans and quinoa, we’re adding simple but bold ingredients that capture the essence of Greek cuisine.
• Vibrant and Fresh: The colorful medley of chopped veggies and beans will appeal to your eyes, as well as your mouth. So yummy!
• Balanced and Filling: Healthy carbs, healthy fats, healthy protein… what’s not to love?
• Easy and Customizable: You can play with all of the ingredients here to make this salad your own – almost anything goes!

The Ingredients

Let’s take a closer look at that amazing ingredient list. It will leave you drooling, believe me! Here’s what you’ll need for this wholesome salad:

• Quinoa: This ancient grain forms the base of our salad, providing a satisfying texture and nutty flavor.
• Cucumber: Crisp and refreshing, cucumbers add a cool crunch to the salad. English cucumbers are great because the delicate rind doesn’t really need to be peeled.
• Ripe Tomato: Use any kind of tomato you like, chopped.
• Red Onion: Red onions provide a mild, oniony kick, along with a pop of color. Slice them very thinly.
• Orange or Red Bell Pepper: These bell peppers are slightly sweeter than the green variety, but if all you have is green, that will work too.
• Pitted Kalamata Olives: If you don’t care for Kalamata olives, you can leave them out, or replace them with their milder cousin, black olives.
• Feta Cheese: Creamy and tangy feta cheese adds a luxurious touch. Goat cheese makes a good substitute if you need one.
• Black Beans: You can use canned black beans, rinsed and drained, or leftover cooked black beans.

Dressing:

• Dried Italian Herb Mix: Store-bought, or homemade.
• Olive Oil: I highly recommend a good extra-virgin olive oil, since it’s more flavorful, but light olive oil will also work.
• Red Wine Vinegar: Or white wine vinegar, or apple cider vinegar.

Are Black Beans and Quinoa Good for You?

Absolutely! Black beans are a fantastic source of dietary fiber, protein, and essential nutrients – including folate, iron, and potassium. Quinoa (AKA one of the most popular superfoods out there) is a complete, yet plant-based source of protein, and brings along some important minerals like magnesium and phosphorus. This is definitely one healthy dish.

How to Make Black Bean Quinoa Salad

Are you ready to whip up the salad of your dreams? It’s so easy, and it only requires a few simple steps. Here’s how:

• Cook the Quinoa. Cook quinoa according to the package directions, and then set it aside to cool.
• Assemble the Salad. Combine the salad ingredients (cooled quinoa, chopped cucumber, ripe tomato, thinly sliced red onion, chopped orange or red bell pepper, pitted Kalamata olives, crumbled feta cheese, and black beans) in a large salad bowl.

• Make the Dressing: In a separate bowl, whisk together the dressing ingredients.
• Dress the Salad and Enjoy! Pour the dressing over the quinoa and vegetables, gently tossing to coat. Serve your gorgeous salad, and bon appetit!

Helpful Tips

These quick pointers will ensure that your salad is picture-perfect. You’ll want to make this one again and again!

• Fresh Herbs: Enhance the aroma and taste by adding freshly chopped herbs like parsley, dill, or basil to the salad. Fresh herbs pack a special punch.
• Protein Boost: Feel free to add grilled chicken, shrimp, or tofu for an extra protein and flavor boost. Sliced, cold steak would also be amazing.
• Make Ahead: If you want to get a jump on prep, you can chop all of your ingredients ahead of time, and then combine them and dress the salad just before serving.

What Pairs with Quinoa Salad?

This dish makes a fantastic plant-based meal, all on its own, but it’s also great as part of a bigger spread. Here are a few more dishes that would go really well with black bean quinoa salad:

• Greek Chicken: I dream about this Greek Chicken Skillet Recipe, you guys. It’s just that good. And it’s incredibly simple to make. If you’ve never combined asparagus and peas before, this dish will blow your mind!
• Crostini: A little bready crunch is always nice with salad, so why not throw together some crostini? These Pepper Onion Mushroom Crostini keep the plant-based party going.
• Tartletes: These cute little Asparagus Lemon Tartletes are an elegant option, and their light, lemony flavor with ricotta cheese and asparagus is perfect with the Greek vibes going on in the salad. A buttery crust puts them over the top!

Storing Leftover Black Bean Quinoa Salad

For those of you who are into food prep, this salad will last for up to three days in the fridge and still be a yummy dish! If you keep the components separate and combine them just before serving, it will last even longer than that. Store in airtight containers for the best results.

Can I Freeze This?

I don’t recommend freezing the salad, since the delicate raw veggies will most likely turn watery and mushy after thawing. However, quinoa and black beans both freeze well on their own, so feel free to freeze those. Just cool them down first, and freeze them in freezer bags or airtight containers for maximum freshness. They will keep for six months, or even more!

More Great Salad Recipes

• Soba Noodle Salad with Shrimp
• Goat Cheese Roasted Beet Salad
• Peach Panzanella Ricotta Salad

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Black Bean Quinoa Salad

Whether you're a quinoa enthusiast or simply seeking a vibrant, nourishing dinner, this Quinoa Black Bean Salad checks all the boxes for taste, health, and satisfaction. It's loaded with Greek flavors and amazing nutrition!

Course Salad

Cuisine American

Keyword black bean quinoa salad, greek quinoa salad, mediterranean quinoa salad, quinoa salad

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2

Author Amy

Ingredients

• ½ cup Quinoa dry
• ½ cucumber medium, chopped
• 1 ripe tomato medium, chopped
• 2 tablespoon thinly sliced red onion
• 1 Orange or Red Bell Pepper medium, chopped
• ¼ cup Pitted Kalamata Olives
• ¼ cup Feta Cheese crumbled
• 1 ½ cup black beans
• Dressing:
• 1 teaspoon dried Italian Herb Mix
• 2 Tablespoons Extra Virgin Olive OIl
• 1 Tablespoon Red Wine Vinegar

Instructions

• Cook the quinoa according to the package directions. Set aside to cool.
• In a large bowl combine the quinoa, cucumber, tomato, red onion, bell pepper, olives, and feta cheese.
• In a separate bowl whisk together the Italian dried herbs, Extra Virgin Olive Oil and Red wine Vinegar.
• Pour the Dressing over the quinoa vegetable mix, toss to coat. Add black beans, serve and enjoy!

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life