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.

Compound butter, or beurre composé in French, is any combination of butter and supplementary ingredients such as aromatics, herbs, spices, or sweeteners.

They are delicious spreads, not only on freshly baked breads, but also as a topping for grilled seafood or vegetables, or stirred into sauces to add richness and flavor. Making compound butter is one of the easiest ways to spruce up your dinner!

Check out some of our favorite flavor combinations below.

Strawberry & Thyme Compound Butter

The combination of strawberry and thyme makes for a sweet addition to your spread.

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Strawberry & Thyme Compound Butter

The combination of strawberry and thyme makes for a sweet addition to your spread.

Skill beginner

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1

Calories 164kcal

Ingredients

• 4 oz butter, softened
• 2 tbsp fresh strawberries, finely diced
• 1 tsp fresh thyme, minced

Instructions

• Combine the butter, strawberries, and thyme in the bowl of a stand mixer, and mix on medium speed for several minutes until thoroughly combined.
• Transfer mixture to a sheet of wax paper and shape into a log. Wrap tightly in plastic wrap and refrigerate or freeze until ready to use.

Nutrition

Serving: 1g | Calories: 164kcal | Carbohydrates: 0.4g | Protein: 0.2g | Fat: 18.4g | Saturated Fat: 11.7g | Cholesterol: 49mg | Sodium: 131mg | Fiber: 0.1g | Sugar: 0.2g

Lemon & Caper Compound Butter

This simple lemon and caper compound butter will elevate any dish. The recipe only takes four ingredients and requires nothing but a bowl, spoon, and a piece of parchment paper.

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Lemon & Caper Compound Butter

This simple lemon and caper compound butter will elevate any dish. The recipe only takes four ingredients and requires nothing but a bowl, spoon, and a piece of parchment paper.

Keyword Homemade

Skill beginner

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 5

Calories 170kcal

Ingredients

• 4 oz cultured butter, room temperature
• 0.5 lemon, juiced
• 2 tbsp capers
• 0.25 tsp flaked sea salt

Instructions

• In a small bowl, mix butter, lemon juice, capers, and flaked salt. Using a clean hand or spoon mix until well incorporated. Let sit for about 5 minutes in the extra lemon juice. Give it another mix, and drain any remaining juice.
• Place butter mixture on a piece of parchment paper and roll into a log shape. Place it in the freezer until ready to use. To make ahead, chill in the refrigerator overnight or until ready to use.

Nutrition

Serving: 1g | Calories: 170kcal | Carbohydrates: 0.9g | Protein: 0.4g | Fat: 18.7g | Saturated Fat: 11.8g | Cholesterol: 48mg | Sodium: 286mg | Fiber: 0.3g | Sugar: 0.2g

Shallot & Tarragon Compound Butter

This shallot and tarragon compound butter is the perfect savory complement to your proteins, bread, or vegetables.

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Shallot & Tarragon Compound Butter

This shallot and tarragon compound butter is the perfect savory complement to your proteins, bread, or vegetables.

Keyword Homemade

Skill beginner

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 5

Calories 164kcal

Ingredients

• 4 oz butter, softened
• 1 tbsp shallot, minced
• 1 tsp tarragon, minced

Instructions

• Combine the butter, shallots, and tarragon in the bowl of a stand mixer, and mix on medium speed for several minutes until thoroughly combined.
• Transfer mixture to a sheet of wax paper and shape into a log. Wrap tightly in plastic wrap and refrigerate or freeze until ready to use.

Nutrition

Serving: 1g | Calories: 164kcal | Carbohydrates: 0.4g | Protein: 0.3g | Fat: 18.4g | Saturated Fat: 11.7g | Cholesterol: 49mg | Sodium: 131mg

Sage & Roasted Garlic Butter

The classic flavors of sage and roasted garlic make this a fantastic hostess gift for your favorite foodie.

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Sage & Roasted Garlic Compound Butter

Making compound butter is one of the easiest ways to spruce up your dinner party! It also doubles as a fantastic hostess gift for your favorite foodie.

Keyword Homemade, Tips & techniques

Skill intermediate

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 20

Calories 173kcal

Ingredients

• 4 sticks butter, room temperature
• 1 head garlic, roasted with cloves removed
• 0.25 cups minced fresh sage

Instructions

• Preheat your oven to 400 degrees Fahrenheit. Cut the tops off your garlic and drizzle with olive oil and salt and pepper. Wrap in tinfoil and roast for 45-60 minutes until soft and tender.
• Combine butter, roasted garlic, and sage in the stand mixer.
• If you are giving as a gift, pack into glass jars and store in the fridge. Remove 1-2 hours before use to allow to warm to room temperature.

Nutrition

Serving: 1g | Calories: 173kcal | Carbohydrates: 2.5g | Protein: 0.7g | Fat: 18.4g | Saturated Fat: 11.7g | Cholesterol: 49mg | Sodium: 131mg | Fiber: 0.3g | Sugar: 0.1g

Chili & Lime Compound Butter

This chili lime butter would be delicious on anything, but you can try it on proteins like chicken as well to add a little acidity and spice!

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Chili & Lime Compound Butter

This chili lime butter would be delicious on anything, but you can try it on proteins like chicken as well!

Skill beginner

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 5

Calories 163kcal

Ingredients

• 4 oz butter, softened
• 2 tsp lime zest, grated
• squeeze of lime juice
• 0.5 tsp crushed chili flakes (or to your taste)
• pinch of salt

Instructions

• Combine the butter, lime zest, lime juice, chili flakes, and salt in the bowl of a stand mixer, and mix on medium speed for several minutes until thoroughly combined.
• Transfer mixture to a sheet of wax paper and shape into a log. Wrap tightly in plastic wrap and refrigerate until ready to use.

Nutrition

Serving: 1g | Calories: 163kcal | Carbohydrates: 0.2g | Protein: 0.2g | Fat: 11.7g | Saturated Fat: 11.7g | Cholesterol: 49mg | Sodium: 131mg | Fiber: 0.1g

The post These Compound Butter Recipes Will Change the Way You Look at Butter appeared first on The Inspired Home.

Julia Child once said, “In cooking, you’ve got to have a what-the-hell attitude.” Armed with that spirit and a few simple ingredients, I’ve come to find that nearly everything in my kitchen is just better homemade.

Multicooker Apple Sauce

Use your trusty multicooker or pressure cooker to make an easy homemade version of a classic favorite: apple sauce.

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Multicooker Applesauce

Use your trusty multicooker or pressure cooker to make an easy homemade version of a classic favorite: apple sauce.

Skill beginner

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 8

Calories 131kcal

Ingredients

• 4 lb apples of mixed varieties (about 8 large, we like a mix of Granny Smith, Golden Delicious, and Honeycrisp)
• 0.5 cups water
• 2 tsp fresh lemon juice
• 0.5 tsp ground cinnamon
• 0.5 tsp honey
• 0.25 tsp salt

Instructions

• Peel and core apples using a Johnny apple peeler, then roughly dice them into bite-size pieces.
• Add water, lemon juice, cinnamon, honey, and salt to a multicooker and stir to combine. Add apples and toss to mix.
• Secure lid and cook on manual (high pressure) for 8 minutes. Do a controlled quick release or allow the pressure to naturally release.
• Mash the apple mixture a few times with a potato masher, until the mixture reaches desired consistency.
• Transfer contents to a bowl and allow to cool completely. Stir in more cinnamon or honey, if desired, to taste.
• Enjoy warm or cold. Store in the refrigerator for up to 7 to 10 days.

Nutrition

Serving: 244g | Calories: 131kcal | Carbohydrates: 31.4g | Protein: 0.6g | Fat: 0.3g | Sodium: 77.8mg | Fiber: 5.5g | Sugar: 23.2g

Sunrise Citrus Wellness Shot

We could all use a little more wellness in our lives. This citrus shot will keep us all feeling our best, especially during cold and flu season. All you need is your favorite citrus juicer.

Tip: Dark, richly-colored honey is prized for its higher antibacterial and antioxidant power. Buckwheat and manuka honey are some of the darkest available but if you can’t find them, any high-quality honey will work in this shot.

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Sunrise Citrus Wellness Shot

We could all use a little more wellness in our lives. This citrus shot will keep us all feeling our best, especially during cold and flu season. All you need is your favorite citrus juicer.

Skill beginner

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4

Calories 35kcal

Ingredients

• 0.5 cups freshly squeezed orange juice
• 2 tbsp freshly squeezed lemon juice
• 2 tbsp dark honey, such as Buckwheat or Manuka
• 0.5 tsp finely grated fresh ginger
• 0.25 tsp ground turmeric

Instructions

• Combine all ingredients in a small bowl and whisk thoroughly until honey is completely dissolved and mixture is combined.
• Divide between shot glasses and enjoy immediately.

Nutrition

Serving: 3g | Calories: 35kcal | Carbohydrates: 7.7g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Unsaturated Fat: 0.1g | Sodium: 0.5mg | Fiber: 0.7g | Sugar: 2.8g

Stone-Ground Mustard

Mustard: a trusted condiment favorite. Grab your mortar and pestle and make this one at home next time!

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Stone-Ground Mustard

Mustard: a trusted condiment favorite. Grab your mortar and pestle and make this one at home next time!

Skill beginner

Prep Time 5 minutes minutes

Cook Time 1 day day

Total Time 1 day day 5 minutes minutes

Servings 3

Calories 72kcal

Ingredients

• 6 tbsp brown mustard seeds
• 0.5 cups water (cold for mild mustard, hot for spicier)
• 1.5 tbsp white wine vinegar
• 0.5 tsp salt
• 0.5 tsp turmeric
• 1 tsp sugar, or to your taste

Instructions

• Crush mustard seed using a mortar and pestle until seeds just start to break, about 5 seconds.
• Slowly add water and continue grinding the seed. Cold water will produce milder mustard and hot water will result in spicier mustard. Grind until the water is incorporated, leaving some seeds whole.
• Add the remaining ingredients and continue grinding until the desired consistency is achieved. Store the mustard in a glass jar in the refrigerator for 24 hours before serving.
• Mustard will keep for up to one year in refrigerator.

Nutrition

Serving: 1g | Calories: 72kcal | Carbohydrates: 5.3g | Protein: 3.3g | Fat: 4.6g | Saturated Fat: 0.3g | Unsaturated Fat: 4.1g | Sodium: 142.9mg | Fiber: 1.7g | Sugar: 2.3g

Almond Milk

As many of us have made the transition away from regular milk, we have all been searching for our favorite alternative. All you’ll need is a high-speed blender and a nut milk bag or ultra-fine cheesecloth.

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Homemade Almond Milk

As many of us have made the transition away from regular milk, we have all been searching for our favorite alternative. All you’ll need is a high-speed blender and a nut milk bag or ultra-fine cheesecloth.

Skill beginner

Prep Time 12 hours hours 10 minutes minutes

Servings 10

Calories 89kcal

Ingredients

• 1 cups raw almonds (soaked overnight in cool water)
• 5 cups filtered water (less for thicker milk, more for thinner)
• 1 pinch sea salt
• 1 tbsp honey or maple syrup (omit for unsweetened)
• 1 tsp vanilla extract (optional)

Instructions

• Strain soaked almonds and discard soaking water. Add soaked almonds, filtered water, salt, honey, and vanilla (if using) to a high-speed blender and blend until creamy and smooth. Keep it running for at least 1 to 2 minutes.
• Strain using a nut a milk bag or ultra-fine cheesecloth. Then squeeze until all of the liquid is extracted. Discard pulp.
• Transfer milk to a jar or covered bottle and refrigerate. Almond milk will keep for several days, although it’s best fresh. Shake well before drinking, as it tends to separate.

Nutrition

Serving: 1g | Calories: 89kcal | Carbohydrates: 4.5g | Protein: 3g | Fat: 7.1g | Saturated Fat: 0.5g | Unsaturated Fat: 6.3g | Sodium: 14.5mg | Fiber: 1.8g | Sugar: 1.9g

Sourdough Bread

Ahhh – bread baking. Everyone’s favorite quarantine pastime. If you haven’t tried making sourdough in your Dutch oven yet, you’re in for a treat!

Tip: Sourdough starter can be made from scratch – or better yet – acquired from a friend. Any good “bread head” will gladly share their bounty. Once you have established or acquired your starter, you will need to feed it on a regular basis. The process is quite simple and can be done as little as once a week if the starter is stored in the refrigerator.

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Homemade Sourdough Bread

Ahhh – bread baking. Everyone’s favorite quarantine pastime. If you haven’t tried making sourdough in your Dutch oven yet, you’re in for a treat!

Skill intermediate

Prep Time 4 hours hours 5 minutes minutes

Cook Time 55 minutes minutes

Total Time 5 hours hours

Servings 9

Calories 108kcal

Ingredients

• 0.75 cups prepared sourdough starter (ask a friend to “gift” you some starter or purchase online
• 1.25 cups plus 2 tablespoons unbleached all-purpose flour
• 0.67 cups whole wheat flour
• 1 tsp fine sea salt
• 1 cups plus 1 tablespoon 65-70 degree F water
• wheat bran or semolina flour, for dusting

Instructions

• In a large bowl, combine the white flour, wheat flour, and salt, and whisk to combine. In a small bowl, whisk the starter and water until the starter is fully dissolved. Pour the starter mixture into the flour, and use a spatula to mix. Cover the bowl loosely with a clean towel, and let the dough sit at room temperature for a half hour.
• Turn the dough, pulling it off the sides of the bowl and stretching it over the center as you turn; work it as little as possible. Cover loosely and let rest for 30 minutes before turning the dough again. Repeat this process for 2.5 to 3 hours, mixing the dough approximately five times. The dough will be ready when it easily peels off the bowl and stretches over itself when shaping.
• Shape the dough into a ball then set seam side down.
• Preheat the oven to 500 F.
• Preheat a cast-iron ovenproof Dutch oven with a tight-fitting lid in the oven. Carefully remove the lid and transfer the dough on the parchment into the pot. Slash the top of the dough with a serrated knife to allow steam to escape. You can make a cross or another decorative design. Cover the pot immediately and place the pot in the oven.
• Bake the bread for 35-40 minutes with the lid on the Dutch oven. Carefully remove the lid and tear off any excess parchment. Bake for another 10 to 15 minutes with the lid off, until the crust is a very dark brown. Remove the loaf from the pot. Cool the loaf on a wire rack. The loaf will continue to bake as it cools, so wait an hour before cutting into it.
• Tip: Sourdough starter can be made from scratch or – better yet – acquired from a friend. Any good “bread head” will gladly share their bounty. Once you have established or acquired your starter you will need to “feed” it on a regular basis. The process is quite simple and can be done as little as once a week if started is stored in the refrigerator.

Nutrition

Serving: 1g | Calories: 108kcal | Carbohydrates: 22.5g | Protein: 3.5g | Fat: 0.5g | Saturated Fat: 0.1g | Unsaturated Fat: 0.3g | Sodium: 137mg | Fiber: 1.5g | Sugar: 0.2g

Hand-Churned Butter

This cute Kilner butter churner is the perfect way to make butter at home. And once you’ve made butter, you can start making compound butters with your favorite toppings. Check out some of our favorite compound butter recipes to get you started!

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Hand-Churned Butter

This cute Kilner butter churner is the perfect way to make butter at home. And once you’ve made butter, you can start making compound butters with your favorite toppings.

Skill beginner

Prep Time 2 hours hours

Cook Time 12 minutes minutes

Total Time 2 hours hours 12 minutes minutes

Servings 4

Calories 245kcal

Ingredients

• 10 oz fresh heavy, double or whipping cream at room temperature
• pinch of salt

Instructions

• Ensure that cream has been allowed to sit at room temperature for at least 2 hours before churning.
• Pour the cream into the base of the butter churner and place lid on top to seal. Turn the handle to begin churning. Continue churning for 10 to 12 minutes or until the handle becomes hard to turn and then suddenly it loosens and becomes easier. The cream will be pale yellow and separated to form butter and buttermilk.
• Remove the lid from the churner and carefully drain the buttermilk into a separate container. Save buttermilk for another use, such as making buttermilk pancakes. Pour the butter into a mixing bowl and pour cold water on top. Use butter paddles to squeeze out any remaining buttermilk. Remove butter from water and place on a clean, flat surface.
• If desired, sprinkle a pinch of sea salt over butter and use butter paddles to mix then mould butter into a square shape.
• Cover butter with waxed paper or store in a butter dish. Store in the refrigerator until you are ready to use. Consume within 2 weeks.

Nutrition

Serving: 1g | Calories: 245kcal | Carbohydrates: 2g | Protein: 1.5g | Fat: 26.2g | Saturated Fat: 16.3g | Cholesterol: 97mg | Sodium: 27mg | Sugar: 0.1g

Air Fryer Sweet Potato Fries

An air fryer has quickly become one of our favorite tools in the kitchen. You can’t get any better than crispy fresh-from-the-air-fryer fries!

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Air Fryer Sweet Potato Fries

An air fryer has quickly become one of our favorite tools in the kitchen. You can’t get any better than crispy fresh-from-the-air-fryer fries!

Skill beginner

Prep Time 35 minutes minutes

Cook Time 15 minutes minutes

Total Time 50 minutes minutes

Servings 4

Calories 67kcal

Ingredients

• 2 medium sweet potatoes, peeled and cut into 1/4″ strips
• 0.5 tsp Kosher salt
• 0.25 tsp cornstarch
• 0.25 tsp sweet paprika
• olive oil spray

Instructions

• Soak sweet potato strips in cold water for 30 minutes. Drain and pat sweet potatoes dry with paper towels.
• Preheat air fryer to 350F for 8 minutes.
• Combine salt, cornstarch, and paprika, and toss with sweet potatoes to evenly coat.
• Lightly spray the air fryer basket with olive oil spray. Place sweet potatoes in basket in a single, even layer and fry at 350F for 10 minutes.
• Remove basket from air fryer and shake lightly to toss fries. Replace basket in fryer, increased temperature to 400F and continue frying sweet potatoes for 5 more minutes.
• Serve immediately.

Nutrition

Serving: 1g | Calories: 67kcal | Carbohydrates: 13.3g | Protein: 1g | Fat: 1.2g | Saturated Fat: 0.2g | Unsaturated Fat: 1g | Sodium: 154.5mg | Fiber: 2g | Sugar: 2.7g

Kale Pesto

A great twist on your classic basil pesto is a kale pesto! Get those extra greens in. Pesto is also a wonderful medium for experimentation, not to mention a great way to use extra produce. Replace the kale with cilantro, arugula, or beet greens as desired.

Tip: Pesto is a wonderful medium for experimentation, not to mention a great way to use extra produce. Replace the kale with cilantro, arugula, or beet greens as desired.

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Kale Pesto

A great twist on your classic basil pesto is a kale pesto! Get those extra greens in. Pesto is also a wonderful medium for experimentation, not to mention a great way to use extra produce. Replace the kale with cilantro, arugula, or beet greens as desired.

Skill intermediate

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8

Calories 127kcal

Ingredients

• 2 cups packed torn kale leaves, stems removed
• 1 cups packed fresh basil leaves
• 1 tsp sea salt
• 0.25 cups extra virgin olive oil
• 0.25 cups toasted almonds
• 3 cloves garlic, chopped
• 1 tbsp lemon juice
• 1 tsp freshly grated lemon zest
• 0.5 cups grated Parmesan cheese

Instructions

• In a food processor, combine the kale leaves, basil leaves, and salt. Pulse 10 to 12 times, until the kale leaves are finely chopped. With the motor running, drizzle in the olive oil. Scrape down the sides of the processor. Add the almonds, garlic, lemon juice, and zest and process again, then add the cheese and pulse to combine.
• Serve immediately or store in an airtight container in the refrigerator for up to 2 days. To serve, toss with your favorite pasta or use as a topping for grilled meats, fish, or vegetables.

Nutrition

Serving: 1g | Calories: 127kcal | Carbohydrates: 2.2g | Protein: 4.6g | Fat: 11.5g | Saturated Fat: 2.6g | Unsaturated Fat: 8.4g | Cholesterol: 6.3mg | Sodium: 151.4mg | Fiber: 0.7g | Sugar: 0.5g

Looking for more homemade recipes?

• This Homemade Herb Pasta with Vegetables Is Total Comfort Food
• Bake Sourdough Bread at Home
• Homemade Vanilla Bean Frozen Yogurt

The post 8 Foods That Are Better Homemade appeared first on The Inspired Home.

Here are 3 sauces to refresh your cooking routine.

Tamarind Sauce

A tart but sweet Asian inspired sauce with a bit of funk that’s great in lettuce wraps, with rice noodles, fish, and of course, chicken or beef skewers.

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Tamarind Sauce

Spice up your dinner with this amazing tamarind sauce!

Skill intermediate

Total Time 5 minutes minutes

Servings 8

Calories 6kcal

Ingredients

• 3 tbsp tamarind concentrate (note: find it in the international foods section)
• .25 cups water
• .125 cups fish sauce (Red Boat brand recommended)
• 1 tbsp dark brown sugar
• 1 tsp toasted red chili flakes
• 1 tbsp fresh chopped cilantro
• 1 tbsp thinly sliced shallot
• 1 green onion, minced
• juice of 1 lime

Instructions

• Stir liquid ingredients together in a bowl. Whisk in dark brown sugar and stir in remaining ingredients. Serve or store in the fridge up to 5 days.

Nutrition

Serving: 8g | Calories: 6kcal | Carbohydrates: 1.3g | Protein: 0.2g | Sodium: 348mg | Sugar: 1.3g

Zhoug

A bright green, spicy herb, vinegar sauce from Yemen that’s glorious with eggs, a dipping bread, falafel, sandwiches, and wraps. You may have seen people talk about how much they love the version popularized by Trader Joe’s.

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Zhoug

Make this bright green, spicy herb, vinegar sauce from Yemen that’s glorious with eggs, a dipping bread, falafel, sandwiches and wraps.

Keyword Dips, Dressings and sauces

Skill intermediate

Total Time 7 minutes minutes

Servings 6

Calories 167kcal

Ingredients

• .5 cups cilantro
• .5 cups parsley
• 4 tsp garlic
• 2 deseeded serranos
• .75 tsp coriander
• 1 tsp ground cumin
• 2 tsp sherry vinegar
• .5 cups extra virgin olive oil

Instructions

• Combine in blender until smooth. Store in fridge and use within 4 days.

Nutrition

Serving: 30g | Calories: 167kcal | Carbohydrates: 1.4g | Protein: 0.4g | Fat: 18.2g | Saturated Fat: 2.5g | Unsaturated Fat: 15.2g | Sodium: 5mg | Fiber: 0.4g | Sugar: 0.2g

Toum

A garlic mayo-ish sauce that’s perfect for adding into soups, pasta, chicken… basically, anything if you’re a garlic lover!

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Toum

Make this garlic mayo-ish sauce that’s perfect for adding into soups, pastas, chicken….basically anything if you’re a garlic lover!

Keyword Dips, Dressings and sauces

Skill intermediate

Total Time 15 minutes minutes

Servings 10

Calories 297kcal

Ingredients

• 15 cloves peeled garlic
• Juice of 1 lemon
• 1.5 cups canola oil
• 1 tbsp cold water
• 1 tsp kosher salt
• 1 large egg white if necessary (see note)

Instructions

• In a small food processor, pulse garlic and salt together, pausing every few pulses to scrape down the sides of the bowl. Continue to pulse for several minutes until a rough paste is formed. Add lemon juice and pulse again to combine. Continue to scrape down sides. Garlic should be smooth at this point.
• With the food processor running, very slowly add in the oil in a thin steady stream- about 1/4 cup of oil at a time. Do not rush or the mixture will break, or turn very runny. You’re looking for a thickened white sauce. After 1/2 cup is added, pour in the cold water while the food processor is on, and continue slowly adding the oil. This can take up to 10 minutes (seriously), so be patient.
• If your mixture is thin (mine was the first time I tried it!), you can still save it using an egg white method that technically makes it not a traditional toum, but still delicious. To fix it, in an immersion blender or another small food processor, whip 1 large egg white and slowly pour in 1/4 cup of the broken sauce. Continue to run the food processor until the sauce is thick and white. Then, slowly pour in the remaining broken sauce with the food processor running until the entire batch is thick, fluffy and white.

Nutrition

Serving: 45g | Calories: 297kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 32.7g | Saturated Fat: 2.4g | Unsaturated Fat: 29.9g | Trans Fat: 0.1g | Sodium: 103.4mg | Fiber: 0.3g | Sugar: 0.2g

Notes

Mise en place.

When making sauces, the best way to set yourself up for success is to have all of your ingredients and tools ready. For sauces like Toum, which might use a new method for you, it may take a read or two through the directions before getting started. Having everything pre-measured or ‘mise-en-place’ ensures nothing gets left out.

Duralex makes a set of nesting bowls that not only includes large mixing bowls perfect for stirring together sauces, but also baby bowls that everyone loves for measuring small amounts of spices. As a side note, we love Duralex products in general (bistro glasses!) And this set of nesting bowls is an essential addition to a kitchen that actually gets used.

Invest in squeeze bottles.

Any sauce that requires emulsification has directions for a very slow, steady addition of oil in a whisked or food processed stream. To ensure you’re not rushing your sauce and cause it to break, use a squeeze bottle like the chef’s set from OXO to add oil slowly and in a controlled way.

We typically have two or four squeeze bottles running around our kitchen at any given time for everything from simple syrup for coffee and cocktails to sauces more in the style of what’s used when you go to fast-casual places and they add dressing drizzles on your salads or wraps. OXO’s have interchangeable heads so you can use a tip that’s better for oil, or better for sauces on either size container.

Consider purchasing an herb saver.

For sauces like Zhoug, which uses two types of leafy herbs, consider an herb saver. When it’s not garden weather here in Virginia and I can’t go pick only what I need, I typically end up having herbs go bad in my fridge.

An herb saver like this one from OXO ensures proper airflow and hydration at the same time (the basket keeps herbs away from the sides and bottom of the container with easy handles for pick up). If you’re like me, an herb saver is a smart waste-conscious purchase.

Make in batches.

If you’re into batch making meals for the week, add one or two of these sauces into your routine! You’ll love this small tweak that makes standby cooking methods you’re using feel new!

The post 3 Homemade Sauces to Refresh Your Cooking Routine appeared first on The Inspired Home.

White lasagna soup is the ultimate autumn or snowy day meal that takes about 30 minutes from start to finish, and will fill you up with just a small bowl.

I highly recommend making this soup to give to a friend or family that needs a meal. Whether that’s because of a new baby, family event, or because they are in need of a little extra TLC.

White lasagna soup can be made quickly, frozen, and delivered on a stoop in no time at all. Plus, it’s interesting and warming, easy and delicious, and just what you need for a successful dinner for all.

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White Lasagna Soup

Warm up with this bowl of comforting soup. This creamy lasagna soup is the perfect meal for the entire family!

Skill intermediate

Total Time 30 minutes minutes

Servings 5

Calories 975kcal

Ingredients

• 8 tbsp butter
• 1 lb chicken
• 2 cups onion
• 4 tbsp minced garlic
• 8 oz baby bella mushrooms
• 2 cups heavy cream
• 4 cups chicken broth
• 8 oz cream cheese, cubed
• .25 cups flour
• 2 tsp salt
• 1 tsp white pepper
• 1 tsp oregano
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• 8 oz lasagna noodles, broken into quarters
• 5 oz parmesan
• pepper to taste
• fresh parsley to taste

Instructions

• In a large stock pot, melt 2 tablespoons of butter on high heat. Add the chicken breasts and a pinch of salt. Cook until about half way opaque. If the chicken is still sticking, wait a little longer. It should release on its own when it’s ready to flip. Add another tablespoon of butter and the chopped onions. Cook for about another minute and then flip the chicken. Continue to cook for about 2-3 minutes. Add one more tablespoon of butter and the minced garlic and stir frequently as the chicken finished cooking. Remove the chicken, it’s okay if it’s not fully cooked at this point, and deglaze the pot with a little bit of the chicken broth. Cook off the liquid and remove the onions and garlic and set aside with the chicken.
• Bring the heat back up to medium-high. Melt 4 tablespoons of butter and, using a wooden spoon, mix in the flour. Cook, stirring frequently to prevent burning, until bubbly and just browned, about 2-4 minutes. Slowly whisk in the heavy cream and remaining chicken broth. Bring the mixture up to a high simmer and add the cubed cream cheese. Continue to whisk until the cream cheese has melted and add the remaining salt and seasonings. Add the chicken breast and mushroom and onion mixture. Cook until the breast is cooked completely through and pull it out again to shred.
• Bring the stock up to a boil and add the ½ package of the lasagna noodle pieces. Cook for about half the box instruction’s cook time. While the noodles par-cook, shred the chicken. Add the shredded chicken in and continue to cook the soup until the noodles are al-dente.
• Serve immediately with freshly ground pepper and chopped parsley. Enjoy!

Nutrition

Serving: 5g | Calories: 975kcal | Carbohydrates: 43.8g | Protein: 52g | Fat: 67g | Saturated Fat: 39g | Cholesterol: 43mg | Sodium: 2172mg | Fiber: 2g | Sugar: 3.8g

Recipe Notes

Now, because I recommend this meal as something for all, I have also included a few recipe substitutions for easy gluten-free and dairy-free alternatives. I think everyone should have access to one-pot meals and this one can be easily adapted for all allergens or dietary restrictions.

Flour Alternative. This soup base is made using a flour roux. If you need to substitute the flour, a good alternative would be to use a corn starch slurry. To do this, reserve about 1 cup of soup liquid, and whisk in 1-2 tablespoons of corn starch. Slowly whisk the slurry back into the soup and bring it up to a boil. The soup will begin to thicken.

Reheating. The addition of cream cheese and parmesan will create a deliciously rich creamy base; however, these two ingredients mixed with the starch from cooking the noodles in the soup will cause the soup to congeal when rested or refrigerated. Feel free to add more chicken stock to loosen the soup back up in reheating. Taste and add a pinch more salt or seasonings if needed.

Vegetarian/Vegan Substitutions. This soup can easily be made vegetarian or even vegan with the omission of chicken, and the use of non-dairy 1:1 alternatives. Instead of parmesan, I suggest nutritional yeast. Also, note that cashew milk would be the creamiest dairy-alternative.

The post 30-Minute One-Pot White Lasagna Soup appeared first on The Inspired Home.

I’m offering up a homemade version of ranch because it’s ridiculously easy, and kind of fun to say you made it yourself. And once you make it once, you’ll realize you probably already have the ingredients on hand to whip it up any time you want. So yummy!!

If you know me at all, you know I prefer to have alternate options for recipes. Substitutes, swaps, alternates, whatever you want to call them – I really appreciate that these options give you room to make a recipe your own with what’s already in your pantry.

It’s not about swapping to reduce calories or carbs but to empower you to feel confident riffing a recipe to make it your own. Plus, who doesn’t love to know that they can use up something that they already have in their cupboard?

And I did just that with this recipe. While the ranch is customizable in how much of a measurement of each ingredient you prefer, that one is pretty set on the ingredient list. Now, the pickle chips… here’s where you can get creative. While I call for a basic egg-wash coating, you can get creative with just how that looks for you.

You can use panko, breadcrumbs, or just flour alone. Each gives a slightly different texture ranging from pillow-y to crunchy. I took pictures of these chips with a double coating of either flour or panko for you to see the difference in crunch. There’s no right or wrong way to do them — just have fun and find what you prefer.

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Fried Pickle Chips with Homemade Ranch

Fried pickle chips are an amazing “game day snack.” Fry them up and dip them in this homemade ranch which is so easy to make the cool, zesty flavor pairs so nicely with the fried pickles.

Keyword Appetizers, Sides

Skill intermediate

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Total Time 25 minutes minutes

Servings 5

Calories 363kcal

Ingredients

• 5 whole dill pickles, drained
• 1 cups flour
• 2 eggs, scrambled
• 1 cups breadcrumbs or Panko
• 2.25 tsp salt, plus more for garnish
• 0.5 cups mayonnaise
• 0.5 cups sour cream
• 1 tsp dill weed
• 1 tsp garlic powder
• 1 tsp parsley
• handful fresh chives, chopped
• freshly ground pepper, to taste
• freshly squeezed lemon juice, if needed, to brighten

Instructions

• Using a waffle cutter mandolin, slice the pickles into ridged chips. Dry on a paper towel until ready to coat.
• In 3 different plates, line up the flour and season it with 1 teaspoon of salt, the eggs, and the breadcrumbs of your choosing. Following this assembly line, coat the pickles in flour, egg, and breadcrumb. Repeat once more for a double coating, making sure to shake off any access of each before moving down the line.
• In the Salton mini deep fryer, heat 1 qt. of canola oil to 350 degrees. Place half of the pickles in the basket and fry for 3-5 minutes, until golden brown. Remove from the fryer and let cool on a cooling rack fitted over a baking sheet. Sprinkle with salt to garnish. Repeat with the remaining pickles.
• Make the ranch by combining mayonnaise, sour cream, dill weed, garlic powder, parsley, fresh chives, ground pepper, lemon juice (if needed), and 1¼ teaspoon of salt together and mixing with a fork or whisk, refrigerate if you prefer your dipping sauces cold and slightly thicker. Plate the pickle chips and ranch, garnish with more freshly chopped chives, and enjoy!

Nutrition

Calories: 363kcal | Carbohydrates: 45g | Protein: 10g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 83mg | Sodium: 2221mg | Fiber: 3g | Sugar: 5g

The post Fried Pickle Chips with Homemade Ranch appeared first on The Inspired Home.

I think just about any vegetable you put into the air fryer will work! It just depends on if you like your veggies a bit firmer (on the raw side) or tender (easier to eat). After a few tries you will get the hang of making vegetables in the air fryer.

Today I’m chatting about vegetables in the air fryer and some simple best practices so you can get your vegetables just the way you want!

If you’re in the market for a new air fryer, I’m trying out this beauty from Cosori. It has a gorgeous white finish that will fit in well with a white kitchen like the one I have, and it has some pretty amazing features that I think you’ll love!

It has 11 different presets to make the art of air frying that much easier. You can do anything from steak to eggs to cobbler in this beauty! It also has a shake reminder that I thought was so clever. Basically, letting you know when to shake the contents for an even fry! Genius.

This air fryer also has a detachable basket that is dishwasher safe and nonstick! All winners in my kitchen.

Check out these easy Dos and Don’ts for air frying your vegetables:

• DO wash your veggies and soak starches if needed, for better crisp.
• DON’T cook your veggies at a high temperature. 350-375 is a great starting point for most veggies. If you are cooking frozen vegetables give them a little thawing time before they enter the air fryer and pat dry. If you are air frying potatoes or root veggies those can go up to 400 degrees for 10 minutes.
• DO chop or slice vegetables to the appropriate size. I like mine to be in cubes and slices. If you are baking a potato in the air fryer, no need to cut, just a small slit will do.
• DON’T overcrowd the air fryer with the veggies. You need room for the air to circulate around the veggies and “fry” it.
• DO check on the veggies and flip them every few minutes are so. Don’t go too far because they might get too crispy.
• DO give your veggies a little drizzle of oil. This gives them a bit of a crisp!

Ready to give your air fryer a go with some of your favorite vegetables? Let us know what you’re making on Instagram!

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Air Fried Mixed Vegetables

Use these secrets to perfecting your veggies in the air fryer! You will find the perfect level of crisp!

Skill beginner

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 142kcal

Ingredients

• 2 cups asparagus
• 2 cups carrots
• 2 cups broccoli
• 1 cups yellow pepper
• 1 cups red pepper
• 1 cups onion
• 1 tbsp cooking oil
• salt and pepper, to taste

Instructions

• Preheat air fryer for about 5 minutes at 350 for most vegetables. 400 degrees for root vegetables.
• Evenly chop veggies and toss with oil and salt and pepper.
• Put the veggies into the air fryer. Give the vegetables some space.
• Fry for 15-20 minutes and stir/ shake the vegetables about every 5-8 minutes.
• Remove veggies from tray once the veggies have a nice crispy outside and are tender.

Nutrition

Serving: 4g | Calories: 142kcal | Carbohydrates: 26g | Protein: 5.6g | Fat: 4.4g | Saturated Fat: 0.7g | Sodium: 64mg | Fiber: 9.7g | Sugar: 6.1g

The post The Dos and Don’ts of Air Frying Vegetables appeared first on The Inspired Home.

Is there anything more enjoyable than a pickle?

Seriously…pickles add that special briny, tangy bite that amplifies all the other flavors in a meal. And believe it or not, cucumbers are not the only vegetable you can turn into a pickle.

Don’t get me wrong – I love a few slices of pickles on top of Black Bean Burgers or some pickled red onions on top of Chipotle BBQ Jackfruit Tacos. But the beauty of pickles, or should I say ‘pickling’, takes the basic technique and transforms fresh, crisp, vibrant, seasonal vegetables into a snack or side you can enjoy any time of year.

That’s actually where the whole idea of pickling came from. It was all about preserving the fresh produce to enjoy it throughout the colder months.

But today we are quick pickling. This allows greater flexibility with less work and less stress while still delivering the same enticing vinegar tang, crunchy texture, and salty punch you would get in more traditional pickling.

In other words, this basic approach to vegetable preparation is a FLAVOR BOMB. So let’s get to it…

What Is Quick Pickle vs. Brine Pickling?

Quick pickles, also known as refrigerator pickles, are vegetables that have been pickled in a solution of equal parts vinegar and water, along with salt and sometimes sugar. They don’t develop the deep flavor of a fermented pickle and don’t require canning. You can use a variety of mason jars for this type of pickling.

Brine Pickling is pickles made in a traditional water-bath canning method, which involves boiling in water to vacuum-seal a jar.

Ingredients

The best way to organize pickling is to break the ingredients up into their respective categories.

Vegetables:

As far as vegetables go, choose vegetables that are naturally firm. The fresher they are, the crisper they will stay (as vegetables age, they lose water and become softer).

• Red Onions
• Carrots
• Cucumbers
• Green Beans, Asparagus, Broccoli (will need a quick blanch before pickling!)

Tip: Always trim off stems and ends before pickling veg or you’ll end up with mushy pickles.

Pickling Liquid:

• Vinegar (white vinegar, apple cider, white wine, and rice vinegar all work well)
• Water
• Sugar
• Salt

Flavorings:

• Ginger
• Garlic
• Shallots
• Herbs
• Peppercorns
• Whole Spices

Preparing Vegetables for Pickling

Almost any vegetable can be pickled, and the shape you choose is entirely up to you. Some of my favorites include:

• Thinly Sliced: Red Onion, Cucumbers, Summer Squash (a mandoline comes in handy here)
• Spears: Carrots, Cucumbers
• Whole: Cherry/Grape Tomatoes
• Blanched: Zucchini, Asparagus, Green Beans, Broccoli, Any Green Vegetable (optional, but preserves their beautiful color)

How to Make Pickles – The Steps:

Now, the whole process of making homemade pickles is super easy. Simply:

• Cut the vegetables. Go for whichever vegetable you’re craving and cut them into spears, rounds, slices, whatever shape you’d like.
• Prep the jars. Wash and label your jars.
• Add flavorings. Divide out seasonings and spices into jars.
• Add vegetables. Add the prepared vegetables to the clean jars.
• Prepare the brine. Bring vinegar brine mixture to a boil, dissolving salt and sugar.
• Pickle! Pour hot brine liquid carefully into the jars with a funnel.
• Remove air bubbles. Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more brine, if necessary.
• Seal jars, label, and refrigerate. Cover the jars with lids and let cool on the countertop. I love to bring out my handy label maker and make a few cute labels from the label app right from my phone. Place into the refrigerator. They are pickled within 6-8 hours but develop much more flavor within 1-2 days.

Pick-Your-Own Pickle Flavors

The brining liquid is a base of equal parts vinegar and water, with some salt and sugar to balance the flavor. But the fun part comes in the form of flavorings.

This is where you get to create your very own pickles at home catered to your tastebuds. These are the pickles I make time and time again:

• Quick Pickled Red Onions – Red onion, sugar, apple cider vinegar
• Herby Carrots – Carrots, thyme, red chili flakes, brine
• Dill Pickles – Cucumber spears, fresh dill, black peppercorns

Simply follow the measurements below in the recipe card depending on the type of flavorings you choose.

Storage Instructions

These pickles are not canned, so they must be kept in the refrigerator to preserve their freshness and flavor.

Tightly sealed in a glass jar, they will last up to 2-3 weeks in the refrigerator.

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How to Pickle Any Vegetable

Learn How To Pickle any vegetable in this step-by-step guide that will teach you how to quick pickle with one simple formula that’s endlessly adaptable.

Course Sides

Cuisine American

Keyword Sides, Vegetables

Cooking Method Brine

Skill intermediate

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 20

Calories 18kcal

Ingredients

• 2 lb fresh vegetables (red onions, carrots, cucumbers, etc.)
• 3 tsp whole spices, such as black peppercorns, coriander, mustard seeds (optional), can use 2-4 teaspoons
• 4 sprigs fresh herbs, such as thyme, dill, rosemary (optional)
• 2 tsp dried herbs or ground spices (optional)
• 4 cloves garlic, smashed or sliced (optional)
• 2 cups water
• 2 cups vinegar (white vinegar, apple cider, white wine, rice)
• 2 tbsp sugar (optional), can use up to 3 tablespoons
• 1 tbsp salt, can use up to 2 tablespoons

Instructions

• Go for whichever vegetable you are craving and cut them into spears, rounds, slices, whatever shape you’d like.
• Wash and label your jars.
• Divide out seasonings and spices into jars.
• Add the prepared vegetables to the clean jars
• Bring vinegar brine mixture to a boil, dissolving salt and sugar.
• Pour hot brine liquid carefully into the jars with a funnel.
• Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more brine if necessary.
• Cover the jars with lids and let cool on the countertop. Place into the refrigerator. They are pickled within 6-8 hours but develop much more flavor within 1-2 days.
• Note: These pickles are not canned. They can be stored in the refrigerator for up to 3 weeks.

Nutrition

Serving: 2g | Calories: 18kcal | Carbohydrates: 4g | Protein: 1g | Sodium: 352mg | Fiber: 1g | Sugar: 2g

The post How to Pickle Any Vegetable appeared first on The Inspired Home.

With Barefoot Contessa on the air again, we were inspired to make a delicious summer salad. One that is simple on the ingredients but leaves you satisfied with its beauty.

Simple Summer Salad with Ina Garten’s Vinaigrette

This salad comes together pretty quickly with just a few ingredients. Ina likes to serve the salad after the main course which I thought was very interesting!

She serves salad with a slice of cheese and baguette. It’s a great ending to a full meal. I love this idea because I know for sure I can fill up on bread and salad and end up not enjoying the main course (hello Olive Garden breadsticks and salad, I’m talking to you!).

For this salad, you will need the following ingredients:

• Dijon Mustard
• Garlic
• Champagne Vinegar
• Kosher Salt
• Fresh Ground Pepper
• Good Olive Oil
• Mixed Salad Greens
• Baguette
• Slice of Cheese

To make the vinaigrette, mix all the ingredients together in this GEFU Dressing Shaker. It has all the measurements on it so you can easily follow along.

In order for the salad to really come together, the leaves must be dry. I like to use a salad spinner to help with this process.

Simply fill up the bowl with the leaves and turn until all the water is gone. Dry salad leaves help the dressing distribute more evenly and keeps the salad from getting soggy on your guests.

Pour the vinaigrette at the bottom of the bowl and then add the salad.

Give it a good toss and serve it on a plate with some grated cheese and a fresh baguette.

Simple food never looked so good! If you’re looking for more recipes like this, check out this healthy chicken dinner and salad pizza recipe.

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Summer Salad with a Simple Dijon Vinaigrette

This simple delicious salad is perfect for summer. With the Ina Garten’s dijon vinaigrette, you can feed the people you love like the Barefoot Contessa.

Course Salads & Sides, Soups

Keyword Dinner, Lunch, Salad

Skill intermediate

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 7

Calories 136kcal

Ingredients

• 1 tsp Dijon mustard
• 1 tsp minced fresh garlic
• 3 tbsp champagne vinegar
• .5 cups good olive oil
• 6 cups salad greens or mesclun mix
• cheese and bread for serving
• Kosher salt and freshly ground black pepper

Instructions

• In a small bowl, whisk together the mustard, garlic, vinegar, 1 teaspoon salt, and ½ teaspoon pepper.
• While whisking, slowly add the olive oil until the vinaigrette is emulsified.
• Place the salad greens in a medium bowl and add enough dressing to moisten.
• Sprinkle with a little extra salt and pepper, if desired, and serve immediately with a slice of cheese and baguette.

Nutrition

Serving: 8g | Calories: 136kcal | Carbohydrates: 2.2g | Protein: 0.9g | Fat: 14.4g | Saturated Fat: 2.1g | Sodium: 20mg | Fiber: 0.9g

The post Feed the People You Love Like the Barefoot Contessa with This Summer Salad appeared first on The Inspired Home.

Typically, the niçoise is made using tuna or anchovies and boiled eggs. While I absolutely love this combination, I thought it would be fun to recreate it using vegan alternatives. A key part of Intuitive Eating is tuning into our bodies’ hunger cues to find satisfaction in both what makes us feel good physically and what sounds good, emotionally. For me, that sometimes looks like meat and fish, and sometimes like veg. I like to know I always have the option for either. However, If you are a vegan or vegetarian this recipe is of course for you.

To achieve a decent copy-cat of the traditional flavors, I oomphed up the brined foods to make up for the salty anchovies, and added my favorite “vegan scallops”, aka sautéed king oyster mushrooms, to make up for the umami lost with the tuna and eggs.

The crispy chickpeas are just super delicious and add a wonderful salty crunch. Instead of tomatoes, I opted for cupcake radishes because they add a really dynamic spice and crunch that pairs so nicely with the capers, olive, and artichokes.

The most wonderful part of this salad, in my opinion, is the dressing with potatoes and string beans. Feel free to get creative and swap out different ingredients for your specific taste preferences.

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Vegan Niçoise Salad with Crispy Chickpeas and Mushroom “Scallops”

This vegan copycat of a Niçoise Salad is absolutely delicious whether or not you’re vegan. The “vegan scallops” aka sautéed king oyster mushrooms stand-in for the briny anchovies and the crispy chickpeas add a salty crunch. The dressing uses an egg-free mayo alternative but doesn’t compromise on flavor! You have to try this one.

Course Salads & Sides, Soups

Cuisine French

Keyword Dinner, Lunch, Recipes, Salad

Diet VeganDiet

Skill intermediate

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 4

Calories 748kcal

Ingredients

• 15.5 oz chickpeas, drained and rinsed (1 can)
• 3 tbsp oil
• 16 waxy potatoes, such as tri-colored baby potatoes, scrubbed and cut into quarters
• pinch of salt for cooking
• .3 lb string beans, roughly 1 large handful (haricots verts)
• 2 large king oyster mushrooms, trimmed and sliced into ¼” rounds
• .5 cups cold water
• 1 head of romaine or butter lettuce, washed
• 1 bunch cupcake radishes, scrubbed, trimmed, and quartered
• .25 cups marinated artichoke hearts
• .25 cups Castelvetrano olives, drained and crushed
• .25 cups capers, drained
• microgreens or dill for garnish
• 2 shallots, large, sliced thin
• 2 tbsp oil
• .25 cups cold water
• .25 cups vegan mayo such as Just Mayo
• 1 lemon, juiced
• 1 tsp salt, plus more for cooking
• 1 large bunch of dill

Instructions

• Preheat oven to 425 degrees. On a baking sheet, drizzle roughly 1 tablespoon oil over drained chickpeas and salt generously. Bake for about 20-30 minutes, shaking to roll the chickpeas around periodically, until golden. Give the pan one more shake, turn off the heat, and let the chickpeas dry out completely in the cooling oven while you prepare the rest of the salad.
• While the chickpeas cook, prepare the potatoes and string beans. Fill a medium saucepot about a quarter of the way with water. Using a steamer basket, cook the potatoes with a generous sprinkle of salt for about 20 minutes, or until tender. Remove the potatoes from the heat and let cool while you cook the string beans following the same method, cooking for about 7 minutes, until tender. If you don’t have a steamer basket, you can boil the potatoes and string beans.
• While the potatoes and string beans cook, prepare the dressing. In a medium pan, heat 2 tablespoons oil over medium heat and add the sliced shallots. Turn to low and cook, stirring frequently, for about 7-10 minutes until the shallots have caramelized. Sprinkle with salt. Add a ¼ cup of cold water to the hot pan and deglaze the brown bits from the bottom of the pan. Continue to cook until all of the liquid has been cooked off. Set aside to cool.
• In a food processor or high-speed blender, mix caramelized shallots, mayo, lemon juice, salt, and dill on high for about 2 minutes, or until very well incorporated. Taste and add ½ teaspoon more salt as needed. Set aside.
• Using the same, uncleaned pan as the shallots, heat 2 tablespoons oil over medium heat. Cook the sliced king oyster mushrooms until brown on both sides. Add ½ cup cold water to deglaze the pan. Cover to steam for about 2-3 minutes. Cook remaining water off. Salt and set aside.
• Assemble the salad after each cooked component has cooled, by layering lettuce, string beans, potatoes, oyster mushroom scallops, radishes, marinated artichokes, olives, crunchy chickpeas, capers, and dressing. Garnish with microgreens or dill. Serve and enjoy!

Nutrition

Serving: 1g | Calories: 748kcal | Carbohydrates: 90.7g | Protein: 26.7g | Fat: 33.2g | Saturated Fat: 3.6g | Sodium: 579mg | Fiber: 23.7g | Sugar: 14.7g

Recipe Notes

Crispy Chickpeas. There’s a fine line between drying out the center of the chickpeas and burning them. If you have time to kill, you could do the low and slow method by setting your oven to a lower temperature and letting the chickpeas dry out in the oven over a longer period of time.

However, I find that the method I instruct below works the best, and uses a shorter amount of time. The key is to turn off the heat before the chickpeas are crunchy in the center. They should be nice and brown, with a good outer crunch, and still a little tender in the middle. At this stage, turn off the heat and let them cool inside the oven. This trick is how they become fully crunchy and not burnt.

Mushrooms. You could use any mushroom, sautéed, or marinated in place of King oyster mushrooms. If you’re not vegan, try cooking them in butter for a nice flavor.

Caramelized Shallots. This is one of my favorite additions to the creamy dressing. It adds such a lovely flavor when done well, almost like a French Onion dip. However, burnt shallots will add bitterness to the dressing that is to be avoided. Sit and watch your shallots as best as you can to avoid black bits. Shoot for brown, soft, and about halved in volume.

Dressing. I love Just Mayo for an egg-free mayo alternative. I find it to be a little sweeter than traditional mayonnaise. Regular mayo or any other vegan alternative would work just fine.

The post Vegan Niçoise Salad with Crispy Chickpeas and Mushroom “Scallops” appeared first on The Inspired Home.