Don’t get me wrong, I really enjoy the flavor of nutritional yeast, but I wanted to make a recipe that gave options to people who don’t prefer it and don’t want to buy it for one recipe, or forgot they ran out of it!

All of that being said, I call for both soaked cashews and cashew cheese spread in addition to vegan sour cream and vegan cream cheese. The cashew cheese helps provide that same zip that lemon juice and nutritional yeast adds, without adding the ingredients.

This spread should be relatively easy to find in the vegan section, but if you can’t, feel free to add a tiny squeeze of lemon juice and a bit of nutritional yeast.

One of the things that I do to make this recipe super flavorful is combining half of the artichoke hearts in the blender to pulse down into the mixture. This helps the artichoke flavor really infuse and cuts down on some of that overtly nutty dairy-free taste that we’ve all come to know in vegan products.

If you prefer a little more cheesy-stretch in your artichoke dip, feel free to stir in some melt-able vegan cheese like plant-based mozzarella. Serve hot with pita chips or tortilla chips and enjoy this plant-based party snack!

RELATED: How to Trim & Steam Artichokes

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Vegan Artichoke Dip

This vegan artichoke dip is what you need for your next get-together. It’s creamy and flavorful, and completely plant-based! I created this recipe to use mostly easy-to-find vegan dairy alternatives, all without nutritional yeast.

Skill beginner

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 10

Calories 293kcal

Ingredients

• 3 cans artichoke hearts, drained and chopped
• 1 tbsp olive oil
• 3 garlic cloves, minced
• 1 cups raw unsalted cashews
• 0.25 cups vegan sour cream
• 8 oz vegan cream cheese
• 6 oz vegan cashew cheese
• 1 tsp salt
• 0.33 cups milk, for thinning
• 4 oz vegan Parmesan, divided into thirds

Instructions

• In a small bowl, soak the cashews in hot water for 5 minutes. Preheat the oven to 400 degrees.
• In a small saucepan, cook minced garlic in the oil over medium heat until just brown and fragrant. Stir in the drained artichokes. Cook for another minute and turn off the heat. Reserve half.
• In a high-speed blender, blend the soaked cashews, sour cream, cream cheese, cashew cheese, and salt. Slowly pour in the milk to thin slightly. Add half of the garlic and artichoke hearts mixture and a third of the parmesan.
• Pulse a few times to incorporate and chop into a slightly smoother mixture.
• Pour the dip into an oven-safe dish, and stir in the remaining artichoke and garlic mixture and another third of the parmesan.
• Top the dip with the final third of shredded parmesan and bake for 25-35 minutes. Place under the broiler for the last 3-5 to melt the top layer of cheese.
• Serve right out of the oven with your favorite chip and enjoy!

Nutrition

Serving: 94grams | Calories: 293kcal | Carbohydrates: 9.4g | Protein: 13g | Fat: 24.2g | Saturated Fat: 9.8g | Unsaturated Fat: 8.3g | Trans Fat: 0.2g | Cholesterol: 25.9mg | Sodium: 376.7mg | Fiber: 2.6g | Sugar: 2.6g

The post Vegan Artichoke Dip for a Crowd appeared first on The Inspired Home.

While we never really had steamed artichokes in my house growing up, my neighbors who lived behind us always did. It was such a treat to join them for dinner and learn an entirely new food and process of eating.

I didn’t really get to enjoy them again until adulthood when I was at a friend’s house for a couple’s dinner. We sat around drinking red wine, deconstructing artichokes, and laughing the night away. Eating a steamed artichoke feels nostalgic, I guess.

I think steamed artichokes get sidelined because of the perception of how timely they are to make and well, consume. But the truth is, once you know what you’re doing, preparing an artichoke is really quite simple.

A few dipping ideas:

1. Mayo and malt vinegar. This is unbelievably good. Mix personal bowls of mayo and a few tablespoons of malt vinegar. Stir to combine and enjoy the tangy, salty, creamy, yummy with each bite of artichoke.
2. Balsamic and Oil. A classic mix with some salt and pepper.
3. Olive Oil and Parmesan. Another fool-proof dipper.
4. Melted Butter. Take the seafood approach and dip in some melted butter. I like mine slightly beginning to solidify again.

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How to Trim & Steam Artichokes

There’s something so satisfying about peeling away a perfectly tender leaf, dipping it into something delicious, and working away at a beautiful artichoke right in front of you. It forces you to slow down and enjoy the food and company at the table. Artichokes are a super satisfying way to start a meal and can make any dinner party feel a little bit more special.

Skill intermediate

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 1

Calories 60kcal

Equipment

• Cutting Board
• Kitchen Shears
• Sharp Knife
• Steamer Basket
• Lidded Soup Pot
• Serving Dishes

Ingredients

• 1 large artichoke, per person

Instructions

• Rinse and dry your artichokes in preparation for trimming and steaming.
• Cut, using a very sharp knife, the stems of the artichokes 1 of 2 ways. Either remove the stems entirely, or trim them and peel the exterior skin.
• Using your knife, cut off the tops of the artichokes, about 1-2 inches down. Discard the cut pieces
• Using your kitchen shears, work around and trim off the pointed top of each leaf. This will remove any thorns and dried out pieces.
• Fill the soup pot with about 3 inches of water, or until it just touches the bottom of the steamer basket. Place the basket in the out and squeeze the artichokes together to stand upright. Depending on how many you need to prepare, do this in multiple pots.
• Cover and bring to a boil. Once the pot is to a boil, turn on a timer for 30 minutes and walk away.
• Prepare any dips that you will serve and remove the cooked artichokes from the steamer basket. Once cooled slightly, force the artichokes to open slightly and serve!
• Once all the leaves have been removed, scoop out the fibrous hairs in the artichoke heart and eat the base! Enjoy.

Nutrition

Serving: 1g | Calories: 60kcal | Carbohydrates: 13.5g | Protein: 4.2g | Fat: 0.2g | Saturated Fat: 0.1g | Sodium: 120mg | Fiber: 6.9g | Sugar: 1.3g

Recipe Notes:

If you would prefer to wear gloves to avoid any pricking, feel free to do so.

There are two ways to trim the stems. Either by removing them entirely or trimming down and peeling away the fibrous skin. The latter is better for preparing artichoke hearts for dips and other culinary uses. The former is better for serving just as steamed, for they’ll sit upright comfortably in the plate or bowl.

RELATED: Vegan Artichoke Dip for a Crowd

The post How to Trim and Steam Artichokes appeared first on The Inspired Home.

Espresso martinis are popular amongst restaurant workers and remind me so much of my NYC culinary school days. We’d work long days, go to our internships in other kitchens and then meet for drinks out somewhere. After a long day on your feet, it’s no wonder espresso martinis are a go-to to get a night out started off right.

While my evenings these days look quite a bit different with two toddlers at home, the need for a shot of espresso in my drink is still very, very relevant. Luckily, this martini is easy to shake up and takes about 5 minutes max before you’re sipping bliss and tuning out toddler screams.

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Espresso Martini

A nice boost of caffeine for any happy hour!

Course Drinks & Cocktails

Keyword Cocktails and spirits, Drinks

Skill beginner

Total Time 5 minutes minutes

Servings 2

Calories 258kcal

Ingredients

• 4 tbsp freshly brewed espresso
• 6 tbsp vodka
• 6 tbsp Kahlua or Bailey’s
• 4 tbsp cream de cacao
• fresh ice
• espresso beans for garnish

Instructions

• Fill a jigger half way full with fresh ice. Pour each ingredient over top of ice. Tightly close the jigger and in an up and down motion, shake for 30 seconds.
• Strain martini into chilled glass, and garnish with espresso beans.
• Enjoy!

Nutrition

Serving: 1g | Calories: 258kcal | Carbohydrates: 16.8g | Protein: 0.1g | Fat: 0.2g | Saturated Fat: 0.1g | Sodium: 9mg | Sugar: 16.8g

Recipe Notes

• Freshly brewed espresso is really the key to an excellent espresso martini. The depth of flavor that’s added from the fresh beans adds an almost savory undertone that really balances the sweetness of the crème de cacao and coffee liqueur.

• Use Kahlua or Bailey’s per your own personal preferences and what you have in your cabinet. I use Bailey’s because it’s what we prefer, but just note that Bailey’s is whiskey liqueur and not coffee and vodka like Kahlua.

• Chill your glass. This is really important for an espresso martini. An ice-cold martini makes for a smoother, sweeter drink, and having the glass cold helps add a barrier between your hand’s warmth and your shaken and strained drink.

The post Classic Espresso Martini Recipe appeared first on The Inspired Home.

If you ask me, oatmeal cookies are terribly underrated, losing favor to chocolate chip or simple sugar cookies. However, this classic oatmeal cookie recipe holds a special place in my heart.

These are actually my Nana’s favorite cookies, and she requests them all the time! I always love sending her treats, especially now that we aren’t able to visit as much. Sometimes, I send over a batch of frozen cookies that she can whip up whenever she wants, and other times, I send her a tin filled with fresh, soft oatmeal cookies right out of the oven.

Filled with big flavors from spices and molasses, these classic oatmeal cookies are loaded with oats and raisins. The batter actually comes together fairly quickly and is perfect to make ahead or freeze.

Why You’ll Love These Oatmeal Cookies

• Classic favorite. When I think of classic cookies, I think chocolate chip, peanut butter, and these oatmeal cookies! Filled with nostalgia and childhood memories, food with comfort just tastes a bit better.

• Super simple. Cookie recipes just don’t get any simpler than these easy oatmeal cookies. The ingredients are baking pantry staples, plus they take just half an hour to make.

• Easy storage. When properly stored in an airtight container, oatmeal cookies will last for up to 2 weeks. I always store my cookies at room temperature, not in the fridge, so they don’t dry out. You can also freeze the dough to make small batches later.

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Oatmeal Cookies

Oatmeal cookies are a quintessential classic dessert recipe. Filled with bold spices, rolled oats, and sweet raisins, this easy oatmeal cookie recipe will have you convinced you’ve traveled back in time.

Course Desserts

Cuisine American

Keyword Baking, Cookies

Cooking Method Baking

Skill intermediate

Prep Time 1 day day 1 hour hour 12 minutes minutes

Cook Time 12 minutes minutes

Total Time 30 minutes minutes

Servings 12

Calories 425kcal

Ingredients

• 1 cups (2 sticks) unsalted butter, at room temp
• 1 cups brown sugar
• 2 eggs
• 2 tsp vanilla extract
• 1 tbsp molasses
• 1.5 cups all-purpose flour
• 1 tsp baking soda
• 2 tsp ground cinnamon
• .5 tsp kosher salt
• 2.5 cups old fashioned oats
• 1 cups raisins or dried cranberries
• 5 cups chopped pecans, optional

Instructions

• With a stand or hand mixer cream together the butter and brown sugar until mixture is light and fluffy, about 3-4 minutes. Add in the eggs on medium speed one at a time or until incorporated.
• Scrape down the sides of the bowl and add in vanilla extract and molasses until just combined.
• In a separate medium bowl whisk together flour, baking soda, cinnamon and salt. Add dry mixture to the wet mixture and beat on medium speed or until dough is just combined. Add in the oats and raisins (and pecans if using) and mix together until dough is combined, do not over mix. Chill the dough for 30 minutes.
• Preheat the oven to 350 F. Using a cookie scoop or your hands roll out 2 tbsp balls of cookie dough and place evenly spread onto your cookie sheet. Bake for 12-14 minutes or until the edges are golden brown.
• Leave cookies on the baking sheet for 5-10 minutes once out of the oven to allow for residual cooking and to cool. Remove cookies and place on a cooling rack to finish cooling.

Nutrition

Serving: 2g | Calories: 425kcal | Carbohydrates: 57.5g | Protein: 7.3g | Fat: 18.7g | Saturated Fat: 10.4g | Cholesterol: 68mg | Sodium: 326mg | Fiber: 4.4g | Sugar: 20.9g

Tips & Tricks

• Chill the dough. Don’t forget the chill time! It makes for easy scooping and better cookies altogether. If you don’t have a cookie scoop, you can always use an ice cream scoop or a spoon.

• Careful not to overmix. I always fold in my ingredients when combining the cookie dough in order to avoid overmixing. If you overmix, you will lose air from the dough which will lead to less fluffy cookies.

• Choose your oats. Oatmeal cookies taste great with old-fashioned rolled oats and quick baking oats. Personally, I prefer rolled oats because I like the heartier, chewy texture that they create.

• Chewy cookies are the best cookies. Try leaving out the whites of the eggs and instead adding one more egg yolk to your batter. This should result in an extra chewy oatmeal cookie!

The post The Best, Chewiest Oatmeal Cookies appeared first on The Inspired Home.

There is no reason you should have to order out to enjoy your favorite comfort foods! Not that I’m against ordering in for a relaxing night — personally, I’m a huge fan of Chinese takeout. Such a fan, in fact, that I decided to create my own, homemade version of a Chinese favorite, vegan chow mein.

Not only does making your favorite restaurant foods at home help your wallet, but it is also going to be healthier and taste so much more fresh when it comes from your own kitchen. Plus, it’s a nice change of place from your fried rice or cauliflower fried rice.

The best part about this recipe is how versatile it is. Throw in all of your favorite vegetables, add a tasty protein, or keep it vegan and serve top off with tofu. However you enjoy it, this quick and easy vegan chow mein recipe won’t disappoint!

Why You’ll Love This Vegan Chow Mein

• Ready in 20 minutes. Yes, just 20 minutes! That’s less time than your favorite prime-time TV show and definitely quicker than ordering takeout.
• Easy to prep ahead. Cut your time in half by prepping the ingredients and chopping all of your vegetables ahead of time. Then, all you have to do is cook your noodles, combine the ingredients and you’re ready to go.
• So many veggies. As I said, this vegan chow mein recipe is extremely easy to customize. Fill your wok with any number of delicious, healthy vegetables. Some of my favorites are broccoli, cabbage, carrots, and bean sprouts! I even like to throw some edamame on top as a garnish (not a veggie, I know, but it’s fresh!).

Ingredients for Vegan Chow Mein:

For sauce:

• Cornstarch
• Low sodium soy sauce
• Honey
• Sriracha
• Sesame oil

For chow mein:

• Chow mein noodles
• Fresh minced garlic
• Fresh minced ginger
• Vegetable or avocado oil
• Onion
• Carrots
• Celery
• Red bell pepper
• Shiitake mushrooms
• Green Napa cabbage

For garnish:

• Green onions
• Sesame seeds

How to Make Vegan Chow Mein:

1. Make the sauce. First, in a small bowl, whisk together cornstarch, soy sauce, honey, sriracha and sesame oil and set aside.
2. Cook the noodles. Then, follow the package boiling directions according to the vegan chow mein noodles and rinse with cold water, set aside.
3. Combine the veggies. After that, in a large wok, heat 1 tablespoon of oil on medium-high heat. Then add in the ginger and garlic and cook quickly for 30 seconds, being careful not to burn. Next, add in the onion, carrots, celery, and bell pepper. Cook for 2-3 minutes stirring often. Vegetables should still be crisp and al dente.
4. Add mushrooms. Now, add in the shiitake mushrooms and cabbage and cook for an additional 2-3 minutes, being careful not to overcook the vegetables.
5. Add the noodles. Next, add the sauce mixture and noodles to the vegetables. Then cook and stir the mixture frequently for 1-2 minutes or until the sauce has thickened and is glossy.
6. Garnish and enjoy. Finally, serve your vegan chow mein and top bowls with chopped green onions and sesame seeds if desired.

Tips & Tricks

• Prep veggies ahead of time. Prep, peel, and slice your vegetables ahead of time. The recipe cooks together really quickly so it’s best to prep all your veggies and ingredients in advance.
• Enjoy the leftovers. Whether you planned for leftovers or just got lucky, this vegan chow mein is absolutely delicious the next day. Store your leftovers in an air-tight container in the refrigerator for up to 3 days and enjoy an easy work-from-home lunch.
• Don’t overcook the noodles. It’s easy to overcook chow mein noodles, so make sure you’re paying close attention to the time. You want to boil the noodles a tiny bit al dent, just until tender. I usually cook them a minute less than the package says just to be safe.

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Vegan Chow Mein

This vegan chow mein brings the flavors of your favorite Chinese restaurant right into your home! Healthier and more fresh than takeout, top off your vegetable chow mein with tofu or edamame.

Cooking Method Stovetop

Skill beginner

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 370kcal

Ingredients

• 2 tsp cornstarch
• 0.25 cups low sodium soy sauce
• 1 tbsp honey
• 2 tsp sriracha
• 2 tsp sesame oil
• 8 oz chow mein noodles
• 2 tsp fresh minced garlic
• 2 tsp fresh minced ginger
• 1.5 tbsp oil (vegetable or avocado)
• 0.5 onion, thinly sliced
• 2 carrots, julienned (or sliced in match sticks)
• 2 stalks of celery, thinly sliced
• 1 large red bell pepper, thinly sliced
• 2 cups shiitake mushrooms, thinly sliced
• 3 cups green napa cabbage, thinly sliced
• chopped green onion, for garnish
• sesame seeds, for garnish

Instructions

• For the sauce: In a small bowl, whisk together cornstarch, soy sauce, honey, sriracha, and sesame oil and set aside.
• Prep, peel, and slice your vegetables ahead of time. The recipe cooks together really quickly so it’s best to prep all your veggies and ingredients in advance.
• Noodles: Follow the package boiling directions according to the chow mein noodles and rinse with cold water, set aside.
• Chow mein: In a large wok, heat 1 tablespoon of oil on medium-high heat. Add in the ginger and garlic and cook quickly for 30 seconds, be careful not to burn. Add in the onion, carrots, celery, and bell pepper. Cook for 2-3 minutes, stirring often. Vegetables should still be crisp and al dente.
• Add in the shiitake mushrooms and cabbage and cook for an additional 2-3 minutes, be careful not to overcook the vegetables.
• Add in sauce mixture and noodles to the vegetables. Cook and stir mixture frequently for 1-2 minutes or until the sauce has thickened and is glossy.
• Serve and top bowls with chopped green onions and sesame seeds if desired.

Nutrition

Serving: 282g | Calories: 370kcal | Carbohydrates: 58.3g | Protein: 12.1g | Fat: 10.6g | Saturated Fat: 1.4g | Unsaturated Fat: 8.3g | Trans Fat: 0.1g | Cholesterol: 47.6mg | Sodium: 662.4mg | Fiber: 5.7g | Sugar: 11g

Looking for more weeknight vegan dinner ideas?

Check out our collection of all things vegan – from breakfast to dinner to dessert. Additionally, these simple vegan recipes are some of tastiest recipes out there:

• Quick and Easy Weeknight Vegan Ramen will making putting dinner on the table a breeze
• Orecchiette with Vegan Sausage and Broccolini is delicious, simply, and healthy.
• Try this Vegan Chocolate Crunch Soft Serve Ice Cream for a delicious evening treat.

The post Vegan Chow Mein appeared first on The Inspired Home.

Whether your kids are only a few months old and just starting to explore solid foods, or a few years old and learning to try new and different foods, there are so many ideologies of feeding and tools to help. To be honest, I haven’t researched enough myself to know exactly what our plan is for starting to introduce solids to our own child. I know the basics from my background as a dietitian, and a feeling of what I’ll be doing from French and Nordic child-rearing books… but the reality is a whole different story.

I think all of us want the same things when it comes to child feeding: give nutritious options they’ll actually eat, whether it’s at home or on the go (non-COVID times that is). While you could look at this process as frustrating and time-consuming, I encourage you to think of it as a bit fun. For us, we’ve never had the pleasure of making fun food shapes and cute animals out of produce (except for work photoshoots). Will we be doing this every day? Absolutely not. Will we make food art a special once a week thing? Yes!

Here’s what I’ll be using to make the process easier.

1. ZipTop Animal Bags

They’re adorable, but more importantly, they’re easy for small hands to use. The animal ears help kids hold the bags and open the tops. Unlike other bags, these actually stay open for reaching into. The sizing makes them just right for cup holders in car seats or strollers. And yes, even your kids can easily close the bags themselves.

They’re dishwasher safe (the bags, not the kids) and can be microwaved or frozen. If you’re not on the go right now, stock your pantry or fridge with these to create a ‘snack station’ that’s parent-approved. This gives your kids a place where they can go for you-approved snacks giving you time to actually finish your work-from-home conference call.

2. Stackable, Small, Non-Breakable Dishware

My personal feeling on kid dishes is a hard pass on anything ‘character’ based. I’m not anti-fun, I just don’t want visual clutter when colorful food is fun enough (but also I honestly don’t want that visual clutter in my own kitchen space).

These pieces are super stackable and come in lots of colors and sizes so you can opt for adult versions for picnics and outdoor eating too! There’s no need to worry about breaking them and they’re dishwasher safe while being BPA and melamine free.

3. Washable To-Go Insulated Bag

As someone who has never really understood why diaper bags are a thing (Why not use a bag that you can use after the newborn phase?), this incredibly good-looking insulated bag is great for food on the go. The Kraft Paper exterior is hand washable which gives me packed lunch vibes from my childhood but in a reusable way.

Don’t worry, there’s also an easy to clean removable insert plus a detachable messenger strap to keep you hands-free and a back pocket for utensils, notes, or anything you need quickly.

4. Suction Cup Base Plate

This plate has a suction cup base that makes it easy for kids who are learning to self-feed. No dishes on the floor. No dishes sliding around. With a straight edge, it makes it easy for kids to get close and with less mess.

Made from silicone, it’s naturally bacteria, mold, and fungus resistant while being dishwasher, microwave, oven (up to 375 F), and freezer safe. You can also get a silicone stretch lid to save leftovers for later.

5. Self-Feeding Starter Spoons

Gentle on gums, the double-sided spoon makes it ideal for dipping into purees to learn how to use utensils while the other side allows for more advanced scooping. Since they come in a set of three there’s no spoon power struggle happening during meals.

Most importantly, make mealtimes enjoyable, fun, learning experiences for the whole family. It’s easy to feel overwhelmed, but I encourage you to not let perfection get in the way of family time.

The post Simplify Feeding Time with These Kid-Friendly Mealtime Products appeared first on The Inspired Home.

There are so many reasons I’m obsessed with this easy lemon orzo salad with feta. It’s super quick, ready in less than 15 minutes from start to finish, plus the leftovers keep well! I usually make too much of this pasta salad on purpose so I can eat the rest throughout the week for a quick lunch or stress-free dinner.

Lemon orzo pasta salad is also perfect for all things summer. It’s fresh, it’s light, and it’s easy. Heading to a backyard BBQ? This dish can be made ahead of time and refrigerated, then it travels super easily in any dish or bowl. Hosting a family potluck? Orzo pasta salad can be made to suit most dietary needs! Make a vegan version without feta cheese, make a protein-packed version with shredded chicken, or even make a gluten-free version with different noodles.

However you choose to enjoy this orzo lemon salad, it’s sure to become a new family favorite in no time!

Why You’ll Love This Orzo Lemon Salad

• No mayo! So many pasta salad recipes call for some kind of mayonnaise. However (and maybe it’s just me), when I’m serving anything at a potluck or backyard BBQ, I just don’t trust anything mayo-based to sit out in the hot summer sun all day long. This pasta salad recipe has an oil base and will keep much better! That being said, you should definitely refrigerate any leftovers.
• Easy meal prep. This pasta salad is a great meal prep or make-ahead recipe. Just drizzle a bit more olive oil and squeeze some fresh lemon juice, then stir together before serving.

• Perfect for BBQs. This easy side dish recipe is simple, easy to clean up, keeps well, and travels well. Pretty much, this is the best backyard BBQ or potluck dish! Whether you’re hosting your own summer gathering or taking a dish to go, this easy orzo lemon salad is a guaranteed crowd-pleaser.

Tips & Tricks

• Infuse your oil! I love using the Levo Olive oil infuser for fresh herbal recipes like this. I’ve infused the same amount of olive oil I would for a regular recipe with fresh oregano for added flavor. This simple step takes classic dishes to the next level. Use any herbs and clean up on this machine is a breeze!

• Make it vegan. The great thing about this easy recipe is that it’s easy to customize to suit a variety of dietary preferences and needs. To make this pasta salad vegan or dairy-free, you can simply omit the Feta cheese!
• Add some protein. Alternatively, if you want to make turn this side dish into the main course, you can add your favorite protein. I like to mix in drained beans, sliced avocado, or even grilled chicken or salmon.

Ingredients for Orzo Lemon Salad

• Orzo pasta
• Kalamata olives
• Red onion
• Oregano-infused olive oil
• Kosher salt
• Cracked black pepper
• Basil
• Crumbled feta cheese
• Lemon

How to make Greek Orzo Lemon Salad

Step 1: Cook the pasta. First, bring a large pot of salted water to a rolling boil. Then, add the orzo pasta and cook for about 7-8 minutes, stirring frequently to prevent sticking. After that, drain the pasta but do not rinse.

Step 2: Combine ingredients. Next, in a large serving bowl, toss together the pasta, cherry tomatoes, red onion, cucumber, lemon juice, garlic, olive oil, Kosher salt, and black pepper until combined.

Step 3: Add feta. Now, gently toss in freshly chopped basil and crumbled feta cheese. Make sure you give a quick taste test for salt and pepper, too!

Step 4: Serve and enjoy. Finally, top your orzo lemon salad with fresh lemon slices and basil leaves before serving. This dish is best served at room temperature.

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Greek Lemon Orzo Salad

Orzo lemon salad is an easy, fresh side dish perfect for your next backyard BBQ! Tossed with Kalamata olives and crumbled feta, this 15-minute Greek pasta salad will quickly become your new favorite make-ahead recipe.

Course Side Dish

Cuisine Greek

Skill beginner

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 1

Calories 285kcal

Ingredients

• 0.5 lb orzo pasta (8 oz)
• 1 cups Kalamata olives, halved
• 0.5 cups red onion, finely diced
• 2 English cucumbers, diced
• juice of one lemon
• 0.5 cups oregano-infused olive oil
• 2 tsp Kosher salt
• 1 tsp cracked black pepper
• 0.5 cups basil, chopped
• 4 oz feta cheese, crumbled
• lemon slices, for serving
• basil leaves, for serving
• 1 garlic clove, minced

Instructions

• Bring a large pot of salted water to a rolling boil. Add the orzo and cook for 7-8 minutes, stirring frequently to prevent sticking. Drain pasta but do not rinse.
• In a large serving bowl, toss together orzo pasta, cherry tomatoes, red onion, cucumber, lemon juice, olive oil, Kosher salt, and black pepper until combined.
• Gently toss in chopped basil and feta cheese. Taste test once more for salt and pepper.
• Salad can be served at room temp or be made the night before and refrigerated. Top with fresh lemon slices and basil leaves before serving.
• Note: for leftovers, squeeze a bit more fresh lemon juice and a drizzle of olive oil and toss together before serving.

Nutrition

Calories: 285kcal | Carbohydrates: 26.2g | Protein: 6.3g | Fat: 18g | Saturated Fat: 4.2g | Cholesterol: 13mg | Sodium: 597mg | Fiber: 2.2g | Sugar: 3.6g

The post Greek Lemon Orzo Salad appeared first on The Inspired Home.

How to Make a Strawberry Cheesecake

To get this recipe started, you’re going to make the crust, which to me is an important part of a good cheesecake because it needs to be buttery, crunchy and hold the cheesecake together. When you’re making a baked cheesecake, you’re going to want to use a springform pan that has removable bottoms and sides that are taken off once your cheesecake is done. This springform pan by Mrs. Anderson’s also has a nonstick coating for easy release.

After making sure the springform pan is lightly greased, press the dough on the bottom and an inch up the sides. Once it’s all set, bake it for 15 minutes.

The Cheesecake Filling

The most important part of the cheesecake right? Softened cream cheese and sugar are certainly essentials in this recipe, but I think the real hero is the addition of lemon juice and zest! Lemon juice balances out the flavors of the cheesecake. I used fresh lemons from my yard because I had an abundance left this season.

Once your cheesecake is done baking, you’ll need to let it cool down slowly. Leave the cake in the oven with the door propped open for an hour. The cheesecake will finish setting and your patience will pay off with a gorgeous crack-free top!

The Strawberry Glaze

First, you’re going to first want to give your strawberries a good bath. I love this 3-in-1 Berry Box. Not only is it a colander, but it’s also a serving bowl and it has a lid to keep it fresh in the fridge.

After the strawberries are rinsed, cut the strawberries and stir them together with sugar over medium heat. Cook until the mixture boils, becomes clear, and thickens. Remove from heat and let the glaze cool.

Once the glaze and cheesecake are cooled, you can spoon the glaze over the cheesecake. Keep refrigerated until you’re ready to serve. Doesn’t that look delicious?! Sometimes homemade recipes take a little bit more time, but in the end, every delightful bite is worth it!

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Strawberry New York-Style Cheesecake

A yummy homemade strawberry cheesecake recipe that is perfect for any day or meal of the week!

Course Dessert

Keyword Desserts

Skill intermediate

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 12

Calories 518kcal

Ingredients

• Crust:
• 1.5 cups unbleached all-purpose flour
• .5 cups sugar
• .25 tsp kosher salt
• 8 tbsp unsalted butter softened
• 1 large egg at room temperature
• Filling:
• 4 8-ounce packages of cream cheese at room temperature
• 1.75 cups sugar
• 3 tbsp unbleached all-purpose flour
• zest of 1 lemon
• .25 tsp kosher salt
• 2 tsp vanilla extract
• 5 large eggs at room temperature
• 1 tbsp fresh lemon juice
• .5 cups sour cream at room temperature
• Strawberry Glaze:
• 6 cups fresh or frozen strawberries, diced
• .5 cups sugar

Instructions

• Preheat the oven to 400°F. Lightly grease an 8’’ springform pan.
• To make crust:
• Combine the flour, sugar, salt and butter in a mixer. Mix until crumbly. Then, add the egg and continue mixing until a soft dough forms.
• Press the dough into the bottom and an inch up the sides of the greased pan. Bake for 15 minutes, until your crust is light golden brown. Remove pan from the oven and cool to room temperature. Reduce the oven temperature to 325°F.
• To make the filling:
• Place the cream cheese in a mixer with a paddle. Add the sugar and flour, and mix at a low speed until there are no lumps in the mixture. To be sure that the cheese is not sticking, scrape the bottom and sides of the bowl at least twice during the process.
• Add the lemon zest, lemon juice, salt, and vanilla. Mix to combine. Add the eggs, one at a time, scraping the mixing bowl between each egg. Mix until incorporated. Stir in the sour cream.
• Pour the filling over the crust and bake for 60 minutes, until the edges of the cake are set one inch in from the edge. The middle should jiggle when you nudge the pan; in fact, the cake will look underbaked.
• Prop open the oven door and let the cheesecake cool slowly for 1 hour. During this time the center will finish setting. Cooling the cake slowly will ensure a smooth and even texture inside and prevent the top from cracking. Once the cake has cooled for 1 hour, it can be refrigerated overnight, if needed.
• To make the glaze:
• Stir together the sugar and strawberries. Place over medium heat and cook, stirring constantly, until the mixture boils becomes clear, and thickens.
• Remove from heat and let the mixture cool to room temperature. Spoon the mixture over the cooled cheesecake. Refrigerate the cake until you’re ready to serve.

Nutrition

Serving: 1g | Calories: 518kcal | Carbohydrates: 67.9g | Protein: 13g | Fat: 23.2g | Saturated Fat: 14g | Cholesterol: 153mg | Sodium: 547mg | Fiber: 2.1g | Sugar: 51.8g

What will you be making for National Strawberry Day? Check out more recipes and tutorials at JustDestinyMag.com

Looking for more dessert recipes?

• No-Churn Cherry Garcia Copycat Ice Cream
• Classic Pound Cake with Fresh Summer Strawberries and Homemade Whipped Cream
• Classic Chocolate Cake with a Chocolate Swiss Meringue Buttercream

The post Strawberry New York-Style Cheesecake appeared first on The Inspired Home.

If you have ever been to an Ikea, or have any awareness around their Swedish meatball situation, you may have similarly assumed that the gravy was a crucial part of the dish. Well, I’m here to tell you it is absolutely not customary. In fact, the Swedes like to serve their meatballs with casserole noodles just as much as they do mashed potatoes. Insert head explosion emoji.

One of my best friends from high school is Swedish with strong ties back in Sweden. “How could I have not known this?” I thought as I dove deeper and deeper into the gravy-gate betrayal scandal of 2021. The dish I saw in my head was so dry and so lackluster without it. I just couldn’t let it go and ditch the gravy. I wouldn’t.

Luckily, luckily, luckily, gravy is not dead. In fact, gravy has recently been adopted by the Swedes! Mostly due to the exposure the saucy dish has received through Ikea’s promotion of it with the gravy. So, because I am a sauce girl, I decided it was absolutely okay to keep this component in my recipe of Swedish Meatballs and Mashed Potatoes.

I make a fuss only because I wanted to honor this delicious meal, and make a traditional Swedish meatball meal. It was going to be in the title, after all! So, in an attempt to give a major nod to the tradition of this dish, I decided to focus on what made the meat seasoning so special. Queue the Grillkydda! Now this, my friend, is the thing to know about.

Grillkydda, or Piffi, is an all-purpose seasoning used in Swedish cooking. Made up of common spices that you likely have already in your spice cabinet, the homemade spice mix will elevate your meatballs tenfold. Plus, this seasoning would be amazing on chicken, fish, in creamy salad dressings, or anything else you can dream up.

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Swedish Meatballs with Gravy and Mashed Potatoes

Learn how to add a twist to traditional Swedish Meatballs by adding in delicious gravy with creamy mashed potatoes!

Course Lunch & Dinner Recipes

Cuisine Swedish

Keyword Dinner, Potatoes

Skill intermediate

Prep Time 35 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 35 minutes minutes

Servings 8

Calories 948kcal

Ingredients

• For the Grillkydda – Swedish All-Purpose Seasoning:
• 1 tbsp black pepper
• 2 tbsp salt
• 1 tbsp paprika
• 2 tsp ground cumin
• 2 tsp garlic powder
• 1.5 tsp ground thyme
• 1 tsp ground cayenne
• 1 tsp nutmeg
• For the Meatballs:
• .33 cups milk
• 16 oz heavy cream, divided into 1/3 cup
• 1 cups panko or breadcrumbs
• 3 garlic cloves, minced
• .5 tsp white pepper
• .25 tsp black pepper
• .5 tsp salt
• 1 tbsp dried parsley
• 1 tbsp Grillkydda mix
• 1 tsp sugar
• 1 lb ground pork
• 1 lb ground beef
• For the Mashed Potatoes:
• 2 lb yellow potatoes (about 6 potatoes), cleaned, peeled, and chopped
• 1 stick salted butter
• .66 cups heavy cream
• Salt to taste
• For the Gravy:
• .3 cups salted butter
• .25 cups flour
• 2 cups beef broth
• 1 cups heavy cream
• 2 tsp soy sauce
• 1 tsp Dijon
• 1 tsp Grillkydda mix
• Salt and pepper to taste

Instructions

• For the Grillkydda – Swedish All Purpose Seasoning:
• In a medium bowl, mix all of the seasoning together. Store in an airtight container.
• For the Meatballs, Mashed Potatoes and Gravy:
• In a large bowl, mix the milk, cream, breadcrumbs, garlic, and seasonings together. Let sit for 5-10 minutes until the breadcrumbs have absorbed the liquid.
• Use your hands to mix in the pork, beef, and onion. Once everything is incorporated well, use a 3-tablespoon cookie scoop to scoop the meatballs out in a row. Preheat the oven to 350.
• Heat a heavy bottom braising pot over high heat. Melt 2 tablespoons of butter and coat the pan with oil. Brown the meatballs by placing them into the heated pot and cooking for about 5 minutes. Flip and cook for another 5 minutes. Place the browned meatballs on a tray and repeat this step again until all of the meatballs are browned.
• Place the tray of partially cooked meatballs into the oven and cook for about 18 minutes, or until the meatballs are juicy and firm to the touch. Break one open to test.
• While the meatballs cook, prepare the mashed potatoes. Place the prepped potatoes in a medium sauce pot and cover with water. Season generously with salt, and bring to a boil. Cook about 10 minutes, or until the potatoes are tender. Test the potatoes by piercing them with a fork, if the potato slides off with little resistance, they are ready.
• Remove the cooked meatballs from the baking tray and save the brown bits and juice for the gravy. Set aside.
• Prepare the gravy by melting the butter and reserved meatball juices together in the braising pan over medium heat. Whisk in the flour and cook for about 3-5 minutes until brown. Slowly pour in the cream and broth. Whisk and bring to a boil. Add the soy sauce, Dijon, and Grillkydda mix. Bring back to a boil, and whisk frequently over the course of about 7-10 minutes. The gravy will have thickened and reduced by about half. Taste and add any salt and pepper necessary. Remove from the heat.
• Finish the potatoes by draining the cooked potatoes. Immediately place the butter and cream into the hot pot. Place the drained potatoes back into the pot to cover the butter and cream. Using a masher, mash the potatoes until creamy and smooth. Add salt to taste, but remember the gravy will be the main seasoning.
• Garnish with dried or fresh parsley, and some Lingonberry jam! Enjoy!

Nutrition

Serving: 1g | Calories: 948kcal | Carbohydrates: 38g | Protein: 40.4g | Fat: 71.7g | Saturated Fat: 43.1g | Cholesterol: 305mg | Sodium: 868mg | Fiber: 2.9g | Sugar: 3.2g

A few recipe notes:

• 50/50 split of ground pork and ground beef. Feel free to do more pork, all pork, or all beef if you have a preference. I like to buy 90/10 fat content.
• Breadcrumbs. I actually personally use panko because it’s what I typically stock in my cabinet. Breadcrumbs is customary and what I have written in the recipe. Use what you have!
• White pepper. This is the only ingredient that I would guess you might not have on hand. I really enjoy cooking with white pepper and suggest you buy it and play with it. I think you’ll be surprised how nice of a flavor it is.
• Replace old seasonings! This is a must. I’m guilty of this myself, but it’s absolutely so important to discard any old, expired spices. Not because of mold or anything, but because of flavor. The more they are exposed to air (especially ground versions), the more they lose flavor. The whole purpose of spices is of course to add flavor, and if your spices are stale you’ll end up with a lackluster dish. Trust me when I say, freshen them up frequently.
• Meat substitutions. I mean, why not? Who wants to try this with Impossible ground beef? Maybe tempeh? Let me know how it goes! Just make sure to swap the beef stock for veggie stock in the gravy.
• GF substitutions. Swap the gluten-ous components for GF breadcrumb, GF ap flour or cornstarch, tamari, and you’re golden!
• Dairy substitutions. I think you should have no problem swapping dairy ingredients for unsweetened dairy-free versions.

The post Swedish Meatballs with Gravy and Mashed Potatoes appeared first on The Inspired Home.

Field Roast Sausages has been a brand on my radar going on 10 years. When I was vegan during my college years, I loved that they began to expand their products and offer different flavor sausages.

It really gave me something to play around within the kitchen, without much extra thought. Their spicy sausage is great, and I think that any of their options would be lovely in this dish, but I’ve decided to call for their classic Italian for this recipe for one simple reason: fennel seed.

In the instructions, I call for crumbled sausage, and with that releases a little bit of fennel seed embedded within the sausage. This adds a touch of bright earthy flavor that rounds this simple dish out nicely.

Another key part of this recipe is rich tasty olive oil, and layering in the salt at different stages. Don’t over-salt in the beginning, because once the pasta water gets added, more salt comes with it. For the most part, this recipe is pretty intuitive and allows a lot of room for adaptation and adjusting for your flavor preferences.

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Orecchiette with Vegan Sausage and Broccolini

This satisfying vegan dish is light and simple. What makes it really wonderful is the flavor of the vegan sausage amplified with fresh garlic, red pepper flakes, and a deep, buttery extra virgin olive oil.

Diet VeganDiet

Skill intermediate

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 475kcal

Ingredients

• 0.75 lb dried Orecchiette pasta
• 3 large garlic cloves, chopped
• 1 4-piece package of Field Roast Italian Vegan Sausages, plastic removed
• 1 bunch broccolini, trimmed and cut into bite-size pieces
• 1 tsp salt, divided
• 0.25 cups extra virgin olive oil, divided
• 0.5 tsp red pepper flakes, divided

Instructions

• In a medium pot, bring water to a boil. Cook Orecchiette following the package instructions, using ½ teaspoon of salt to flavor the boiling water. Save a small bowl of pasta water for later use.
• Meanwhile, use your hands to crumble the vegan sausages. Set aside.
• Bring a large braising pan or deep dished pan to medium-high heat and lightly coat the bottom of the pan with olive oil. Cook the garlic until fragrant and just a touch brown, about 3 minutes max.
• Add a heavy pinch of red pepper flakes, stir, then add in the crumbled sausage. Continue to cook for about 4 minutes, until slightly brown and you begin to smell the sausage’s fennel. Sprinkle in a pinch of salt, and add a bit more oil to encourage the browning of the vegan sausage, as needed.
• Add in the chopped broccolini, and stir to combine and cook for about 2-3 minutes. Add a small scoop of starchy pasta water to help steam cook the broccolini. Cook, stirring the mixture frequently, until the greens darken to a deep rich color, about 3-5 minutes.
• Add the cooked and drained pasta to the mixture and drizzle remaining oil. Mix to combine, and taste. Add any additional salt and red pepper flakes necessary.

Nutrition

Serving: 227g | Calories: 475kcal | Carbohydrates: 55.5g | Protein: 21g | Fat: 20.6g | Saturated Fat: 3.1g | Unsaturated Fat: 15.8g | Sodium: 543.7mg | Fiber: 6.1g | Sugar: 3.3g

Looking for more vegan recipes?

• Vegan Chickpea Salad Sandwich
• Quick and Easy Weeknight Vegan Ramen
• Vegan Chow Mein

The post Orecchiette with Vegan Sausage and Broccolini appeared first on The Inspired Home.