I’ve seen many versions of this viral Thomas Keller zucchini recipe on social media lately, and couldn’t wait to make it. Scoring the zucchini helps it cook evenly and creates nice caramelization, and topping it with the marinated tomatoes made it extra special. This was a fun, tasty zucchini recipe that was devoured quickly and paired nicely with some leftover Boursin potatoes and some Italian meatballs.

Scored Zucchini with Marinated Tomatoes

Marinated Tomatoes:

• 2 tbsp olive oil or vegetable oil
• 2 tbsp white balsamic vinegar
• 2 tsp shallot, finely minced
• 1 clove of garlic, finely grated
• 1 tsp fresh parsley, finely chopped
• Pinch of sugar
• Sea salt and freshly cracked black pepper, to taste
• 1½ cups of cherry tomatoes or grape tomatoes, diced, excess seeds removed

Zucchini:

• 2 zucchini, ends trimmed and sliced in half lengthwise
• Sea salt, to taste
• 2 tbsp avocado oil, for cooking
• 3 tbsp capers, drained and dried well on a tea towel

Serving:

• Fresh basil leaves, garnish
• Fresh parmesan, on the side

How to Make Scored Zucchini with Marinated Tomatoes:

Marinate the tomatoes by whisking the olive oil, white balsamic vinegar, shallot, garlic, parsley, sugar, sea salt, and freshly cracked black pepper to taste in a small bowl.  Fold in the tomatoes and stir until evenly coated. Set aside to let flavors mingle, and stir every once in a while.

Slice the zucchini in half lengthwise, then score the flesh side in a cross-hatch pattern, ⅛” to ¼” deep.

Salt the zucchini halves by seasoning the flesh sides liberally with salt. Let zucchini rest, flesh side down on a tea towel or a few paper towels for 10-15 minutes to draw out its moisture.

Pat the zucchinis very dry with a fresh towel or paper towel.

Preheat the oven to 425 degrees.

Cook the zucchini by heating the avocado oil in a large cast-iron skillet over medium-high heat. Once the oil is shimmering, place zucchini halves cut-side down in the skillet and sear until golden brown and beautifully caramelized, 4-5 minutes total.  Side Note: Adjust the heat if they are browning too fast.

Flip the zucchini halves over and sprinkle the dried capers around the zucchini.

Roast the zucchini by transferring the ovenproof cast-iron skillet to the oven to roast until the zucchini is softened, about 15-20 minutes.

Place the zucchini on a towel to remove excess grease, then place on a serving plate.

To serve, spoon the marinated tomatoes over the zucchini, along with the crispy capers. Top with the fresh basil leaves and serve. Enjoy.

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Scored Zucchini with Marinated Tomatoes

Course Sides

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Sharp Knife
• Large Cast-Iron Skillet (ovenproof)

Ingredients

Marinated Tomatoes:

• 2 tbsp olive oil or vegetable oil
• 2 tbsp white balsamic vinegar
• 2 tsp shallot finely minced
• 1 clove of garlic finely grated
• 1 tsp fresh parsley finely chopped
• Pinch of sugar
• Sea salt and freshly cracked black pepper to taste
• 1½ cups of cherry tomatoes or grape tomatoes diced, excess seeds removed

Zucchini:

• 2 zucchini ends trimmed and sliced in half lengthwise
• Sea salt to taste
• 2 tbsp avocado oil for cooking
• 3 tbsp capers drained and dried well on a tea towel

Serving:

• Fresh basil leaves garnish

Instructions

• Marinate the tomatoes by whisking the olive oil, white balsamic vinegar, shallot, garlic, parsley, sugar, sea salt, and freshly cracked black pepper to taste in a small bowl.  Fold in the tomatoes and stir until evenly coated. Set aside to let flavors mingle, and stir every once in a while.
• Prepare the zucchini by cutting them in half lengthwise using a sharp knife, then score the flesh side in a cross-hatch pattern, ⅛" to ¼" deep.
• Salt the zucchini halves by seasoning the flesh sides liberally with salt. Let the zucchini rest, flesh side down, on a tea towel or a few paper towels for 10-15 minutes to draw out its moisture.
• Pat the zucchinis very dry with a fresh towel or paper towel.
• Preheat the oven to 425 degrees.
• Cook the zucchini by heating the avocado oil in a large cast-iron skillet over medium-high heat. Once the oil is shimmering, place zucchini halves cut-side down in the skillet and sear until golden brown and beautifully caramelized, 4-5 minutes total.  Side Note: Adjust the heat if they are browning too fast.
• Flip the zucchini halves over and sprinkle the dried capers around the zucchini.
• Roast the zucchini by transferring the ovenproof cast-iron skillet to the oven to roast until the zucchini is softened, about 15-20 minutes.
• Place the zucchini on a towel to remove excess grease, then place the halves on a serving plate.
• To serve, spoon the marinated tomatoes over the zucchini, along with the crispy capers. Top with the fresh basil leaves and serve. Enjoy.

We’ve been having a load of hot weather, which makes me want to make simple dinners that don’t heat the house. I used a combination of greens that we had in the fridge, and kept it simple with just a few toppings. The citrus vinaigrette paired well with the other ingredients, and the salad was delicious. This healthy, quick, and simple salad paired nicely with some spicy chicken sandwiches and a fruit salad.

Simple Mixed Greens Salad with Citrus Vinaigrette

Citrus Vinaigrette:

• ¼ cup olive oil or vegetable oil
• 1 tbsp white balsamic vinegar (white wine vinegar will also work)
• Zest from half a lemon + 1 tbsp fresh lemon juice
• Zest from 1 mandarin + 1 tbsp fresh mandarin juice (can also use a Clementine)
• 1 tsp Dijon mustard
• ½-1 tsp honey, to taste
• 1 small clove of garlic, finely grated
• ⅛ tsp onion powder
• Sea salt and freshly cracked black pepper, to taste

Simple Mixed Green Salad:

• 2 cups romaine lettuce, chopped
• 1 cup baby spinach
• 1 cup baby arugula
• 3 tbsp pine nuts, toasted
• Parmesan, shaved, to taste  ***Vegetable peeler works well to shave the cheese
• Freshly cracked black pepper, to taste

How to Make a Simple Mixed Greens Salad with Citrus Vinaigrette:

Make the citrus vinaigrette by combining the oil, vinegar, zest & juice from the lemon & mandarin, Dijon, honey, garlic, onion powder, sea salt, and freshly cracked black pepper to taste in a small glass jar. Seal with a lid and shake well. Taste & re-season if needed.

Set aside to let the flavors mingle for at least 15-30 minutes before using.  Side Note: You won’t need all of the salad dressing for this salad. Store the remaining vinaigrette in an airtight container in the fridge for up to a week. 

Make the salad by combining the romaine lettuce, baby spinach, and baby arugula in a large bowl.

Drizzle some of the well-shaken citrus vinaigrette over the greens and toss to coat them evenly. Pour the salad on a serving plate, if desired.

Sprinkle the top with toasted pine nuts, shaved Parmesan cheese, and lots of freshly cracked black pepper to taste.  Side Note: Toast the pine nuts in a small, dry skillet over low heat for a few minutes, tossing them occasionally, until golden brown. 

Serve immediately with additional vinaigrette on the side. Enjoy.

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Simple Mixed Greens Salad with Citrus Vinaigrette

Course Salad

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Small glass jar
• Large Bowl

Ingredients

Citrus Vinaigrette:

• ¼ cup olive oil or vegetable oil
• 1 tbsp white balsamic vinegar white wine vinegar will also work
• Zest from half a lemon + 1 tbsp fresh lemon juice
• Zest from 1 mandarin + 1 tbsp fresh mandarin juice can also use a Clementine
• 1 tsp Dijon mustard
• ½-1 tsp honey to taste
• 1 small clove of garlic finely grated
• ⅛ tsp onion powder
• Sea salt and freshly cracked black pepper to taste

Simple Mixed Green Salad:

• 2 cups romaine lettuce chopped
• 1 cup baby spinach
• 1 cup baby arugula
• 3 tbsp pine nuts toasted
• Parmesan, shaved, to taste ***Vegetable peeler works well to shave the cheese
• Freshly cracked black pepper to taste

Instructions

• Make the citrus vinaigrette by combining the oil, vinegar, zest & juice from the lemon & mandarin, Dijon, honey, garlic, onion powder, sea salt, and freshly cracked black pepper to taste in a small glass jar. Seal with a lid and shake well. Taste & re-season if needed.
• Set aside to let the flavors mingle for at least 15-30 minutes before using. 

  Side Note: You won't need all of the salad dressing for this salad. Store the remaining vinaigrette in an airtight container in the fridge for up to a week.
• Make the salad by combining the romaine lettuce, baby spinach, and baby arugula in a large bowl.
• Drizzle some of the well-shaken citrus vinaigrette over the greens and toss to coat them evenly. Pour the salad on a serving plate, if desired.
• Sprinkle the top with toasted pine nuts, shaved Parmesan cheese, and lots of freshly cracked black pepper to taste. 

  Side Note: Toast the pine nuts in a small, dry skillet over low heat for a few minutes, tossing them occasionally, until golden brown.
• Serve immediately with additional vinaigrette on the side. Enjoy.

We had some bok choy in the fridge, and I had a craving for something healthy yet flavorful, so I made this easy bok choy in ginger sauce recipe from Recipe Tin Eats. This simple Asian side dish is incredibly easy to make and pairs nicely with most Asian main dishes and salads. Instead of a side dish, I served these simple, delicious greens on a bed of garlic rice with a big drizzle of spicy chili crisp. It was such a simple, flavorful, comforting meal, which my son and I happily devoured.

Bok Choy in Ginger Sauce

Sauce:

• 1¼ tsp cornstarch
• 1 tsp soy sauce, or more to taste
• 1 tsp Mirin or Chinese cooking wine
• ½ tsp oyster sauce (use vegetarian version if desired)
• ½ tsp toasted sesame oil
• 2 tbsp water
• Pinch of sea salt
• Pinch white pepper

Ingredients:

• 1 tbsp vegetable oil
• 2 tbsp ginger, finely julienned, patted dry
• 3 small bok choy, trim & discard the base, and slice large leaves in half, lengthwise, rinsed well
• 2 tbsp water

How to Make Bok Choy in Ginger Sauce:

Prepare all ingredients (mise en place) before starting the cooking process.

Prepare the sauce by combining the cornstarch with the soy sauce, Mirin, oyster sauce, and toasted sesame oil until well mixed, and no lumps remain. Add the water and mix to combine.  Side Note: Add water last as it’s easier to make lump-free with less liquid. 

Flavor the oil by heating it and the ginger in a large skillet over medium heat. Once the ginger starts sizzling, cook, stirring constantly, for 1 minute until it turns light golden and is a bit floppy.

Add bok choy, then toss with the ginger oil for 15-20 seconds to coat.

Steam the bok choy by turning the heat up to medium-high, adding the water, and covering with a lid. Steam for just 45 seconds.

Add the sauce by removing the lid, pouring it in, and tossing for 30 seconds until the sauce changes from murky to clear and thickens. Bok choy should be just a little floppy but still have a soft crunch. Taste and re-season if needed.  Side Note: If your sauce gets too thick, add a tiny splash of water and mix.  

To serve, pour the bok choy and all the sauce into a serving bowl and serve immediately. Enjoy.

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Bok Choy in Ginger Sauce

Course Sides

Cuisine Asian

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 2 - 4

Author Pam - For the Love of Cooking

Equipment

• Large skillet

Ingredients

Sauce:

• 1¼ tsp cornstarch
• 1 tsp soy sauce or more to taste
• 1 tsp Mirin or Chinese cooking wine
• ½ tsp oyster sauce use vegetarian version if desired
• ½ tsp toasted sesame oil
• 2 tbsp water
• Pinch of sea salt
• Pinch white pepper

Ingredients:

• 1 tbsp vegetable oil
• 2 tbsp ginger finely julienned, patted dry
• 3 small bok choy trim & discard the base, and slice large leaves in half, lengthwise, rinsed well
• 2 tbsp water

Instructions

• Prepare all ingredients (mise en place) before starting the cooking process.
• Prepare the sauce by combining the cornstarch with the soy sauce, Mirin, oyster sauce, and toasted sesame oil until well mixed, and no lumps remain. Add the water and mix to combine.  Side Note: Add water last as it's easier to make lump-free with less liquid.
• Flavor the oil by heating it and the ginger in a large skillet over medium heat. Once the ginger starts sizzling, cook, stirring constantly, for 1 minute until it turns light golden and is a bit floppy.
• Add bok choy, then toss with the ginger oil for around 15 seconds to coat.
• Steam the bok choy by turning the heat up to medium-high, adding the water, and covering with a lid. Steam for just 45 seconds.
• Add the sauce by removing the lid, pouring it in, and tossing for 30 seconds until the sauce changes from murky to clear and thickens. Bok choy should be just a little floppy but still have a soft crunch.  Side Note: If your sauce gets too thick, add a tiny splash of water and mix.  Taste and re-season if needed.
• To serve, pour the bok choy and all the sauce into a serving bowl and serve immediately. Enjoy.

 I threw this easy pasta al pesto together for a healthy vegetarian meal, and it was so delicious that we were all disappointed I didn’t double the recipe. I made the pesto while the pasta cooked, then tossed it all together until it was nice and coated with the sauce. I threw in some baby cherry tomatoes because they are so sweet & delicious, I thought they would add a nice pop of sweet/tart to the dish. This easy pesto pasta recipe paired nicely with an Italian salad and some crusty bread loaded with roasted garlic.

Spaghetti al Pesto

• 8 oz spaghetti noodles, cooked according to the package instructions, reserving ½ cup of cooking water
• ¼ cup toasted pine nuts
• ¼ cup + 1 tbsp parmesan, finely grated
• Juice & zest of ½ large lemon
• 2 small cloves of garlic, finely grated
• Sea salt and freshly cracked black pepper, to taste
• 1 cup fresh basil leaves, packed
• ¼ cup good olive oil

Serving:

• Parmesan cheese, finely grated
• Baby basil leaves, optional

How to Make Spaghetti al Pesto:

Cook the spaghetti noodles to al dente in a large pot of well-salted, boiling water, according to the package instructions. Drain, reserving ½ cup of cooking water.

Meanwhile, toast the pine nuts by pouring them into a dry small skillet over medium heat for 3-4 minutes, stirring often, until golden brown and toasted. Set aside to cool completely before making the basil pesto.

Make the basil pesto by combining the pine nuts, cheese, lemon juice, zest, garlic, sea salt, and freshly cracked pepper in a food processor; pulse until well chopped.

Add the basil leaves and pulse a few times to chop.

With the food processor running, drizzle in the olive oil and pulse until combined.  Taste and add sea salt or freshly cracked black pepper if needed.

Finish the dish by pouring the pesto into a large serving bowl. Add the drained spaghetti and baby cherry tomatoes, and toss until well combined.  Side Note: Don’t toss the pasta and pesto together in the cooking pot, as it will “cook” the pesto, making it less green & vibrant. 

Serve immediately with freshly grated Parmesan and some baby basil leaves. Enjoy.

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Spaghetti al Pesto

Course Main

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 3 - 4

Author Pam - For the Love of Cooking

Equipment

• Large pot
• Food Processor

Ingredients

• 8 oz spaghetti noodles cooked according to the package instructions, reserving ½ cup of cooking water
• ¼ cup toasted pine nuts
• ¼ cup + 1 tbsp parmesan finely grated
• Juice & zest of ½ large lemon
• 2 small cloves of garlic finely grated
• Sea salt and freshly cracked black pepper to taste
• 1 cup fresh basil leaves packed
• ¼ cup good olive oil

Serving:

• Parmesan cheese finely grated
• Baby basil leaves optional

Instructions

• Cook the spaghetti noodles to al dente in a large pot of well-salted, boiling water, according to the package instructions. Drain, reserving ½ cup of cooking water.
• Meanwhile, toast the pine nuts by pouring them into a dry small skillet over medium heat for 3-4 minutes, stirring often, until golden brown and toasted. Set aside to cool completely before making the basil pesto.
• Make the basil pesto by combining the pine nuts, cheese, lemon juice, zest, garlic, sea salt, and freshly cracked pepper in a food processor; pulse until well chopped.
• Add the basil leaves and pulse a few times to chop.
• With the food processor running, drizzle in the olive oil and pulse until combined.  Taste and add sea salt or freshly cracked black pepper if needed.
• Finish the dish by pouring the pesto into a large serving bowl. Add the drained spaghetti and baby cherry tomatoes, and toss until well combined.  Side Note: Don't toss the pasta and pesto together in the cooking pot, as it will "cook" the pesto, making it less green & vibrant.
• Serve immediately with freshly grated Parmesan and some baby basil leaves. Enjoy.

This tasty pasta primavera with Boursin cheese dish was a clean-out-the-fridge recipe. I roasted the veggies until tender, then tossed them together with some warmed Boursin cheese and al dente rigatoni. Served with lots of parmesan cheese, this primavera pasta was a big hit with all of us and paired nicely with a simple Romaine salad and some crusty bread.

Pasta Primavera with Boursin

Ingredients:

• 8 oz rigatoni, cooked to al dente according to the package instructions
• 1 small eggplant, chopped into bite-sized pieces
• ½ small yellow onion, chopped into bite-sized pieces
• 5 large button mushrooms, chopped into bite-sized pieces
• 2 mini orange bell peppers, chopped into bite-sized pieces
• 2 tbsp olive oil, divided
• Sea salt and freshly cracked black pepper, to taste
• Crushed red pepper flakes, to taste
• ½ zucchini, chopped into bite-sized pieces
• ½ yellow squash, chopped into bite-sized pieces
• 5-7 asparagus spears, woody ends removed, and chopped into bite-sized pieces
• A handful of cherry tomatoes
• 3 cloves of garlic, minced
• 1 (5.2 oz packet) Boursin Garlic & Herb Cheese

Serving:

• 1 tbsp fresh parsley, chopped
• Parmesan cheese, freshly grated, to taste

How to Make Pasta Primavera with Boursin

Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.

Cook the pasta in a large pot of well-salted boiling water until al dente, according to the package instructions. Drain, reserving 1 cup of the cooking water.

Roast the veggies by tossing the eggplant, onion, button mushrooms, and bell peppers with 1 tablespoon of olive oil, and season with sea salt, freshly cracked black pepper, and crushed red pepper flakes to taste.

Pour onto the baking sheet, spreading in an even layer, and place in the oven to roast for 10 minutes.

Remove from the oven and add the zucchini, yellow squash, and asparagus. Drizzle with the remaining 1 tablespoon of olive oil, and season with a little bit more sea salt, freshly cracked black pepper, and crushed red pepper flakes to taste, and toss to mix everything up, spreading out into an even layer.

Return to the oven to roast for 5 minutes.

Remove from the oven and add the cherry tomatoes and minced garlic. Toss to mix everything up, spreading in an even layer.

Place the Boursin cheese in the center of the baking sheet and return to the oven for 3-5 minutes.

Finish the dish by removing the baking sheet from the oven and tossing the veggies, warmed Boursin cheese, and the pasta until evenly coated, adding reserved cooking water as needed. Taste and re-season with salt and pepper if needed.

Serve immediately, topped with fresh parsley and lots of freshly grated Parmesan cheese. Enjoy.

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Pasta Primavera with Boursin

Course Main

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Large pot

Ingredients

• 8 oz rigatoni cooked to al dente according to the package instructions
• 1 small eggplant chopped into bite-sized pieces
• ½ small yellow onion chopped into bite-sized pieces
• 5 large button mushrooms chopped into bite-sized pieces
• 2 mini orange bell peppers chopped into bite-sized pieces
• 2 tbsp olive oil divided
• Sea salt and freshly cracked black pepper to taste
• Crushed red pepper flakes to taste
• ½ zucchini chopped into bite-sized pieces
• ½ yellow squash chopped into bite-sized pieces
• A handful of cherry tomatoes
• 3 cloves of garlic minced
• 1 5.2 oz packet Boursin Garlic & Herb Cheese

Serving:

• 1 tbsp fresh parsley chopped
• Parmesan cheese freshly grated, to taste

Instructions

• Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.
• Cook the pasta in a large pot of well-salted boiling water until al dente, according to the package instructions. Drain, reserving 1 cup of the cooking water.
• Roast the veggies by tossing the eggplant, onion, button mushrooms, and bell peppers with 1 tablespoon of olive oil, and season with sea salt, freshly cracked black pepper, and crushed red pepper flakes to taste.
• Pour onto the baking sheet, spreading in an even layer, and place in the oven to roast for 10 minutes.
• Remove from the oven and add the zucchini, yellow squash, and asparagus. Drizzle with the remaining 1 tablespoon of olive oil, and season with a little bit more sea salt, freshly cracked black pepper, and crushed red pepper flakes to taste, and toss to mix everything up, spreading out into an even layer.
• Return to the oven to roast for 5 minutes.
• Remove from the oven and add the cherry tomatoes and minced garlic. Toss to mix everything up, spreading in an even layer.
• Place the Boursin cheese in the center of the baking sheet and return to the oven for 3-5 minutes.
• Finish the dish by removing the baking sheet from the oven and tossing the veggies, warmed Boursin cheese, and the pasta until evenly coated, adding reserved cooking water as needed. Taste and re-season with salt and pepper if needed.
• Serve immediately, topped with fresh parsley and lots of freshly grated Parmesan cheese. Enjoy.

I made this tasty kale salad with roasted sweet potato & chickpeas, along with crisp apple, red onion, and toasted pumpkin seeds, all tossed in a delicious vinaigrette that was inspired by a recipe I found on Two Peas and Their Pod. My husband and I loved this healthy salad and devoured our portions, but my son wasn’t as big a fan and didn’t like the chickpeas. I say, more for my husband and me! This delicious salad pairs nicely with caramelized onion & roasted garlic soup and some dinner rolls or crusty bread.

Sweet Potato Kale Salad

Sweet Potato & Chickpeas:

• 1 large sweet potato, cut into ½ inch cubes (about 2 cups)
• 1 (15-oz) can chickpeas (garbanzo beans), rinsed and drained
• 2 tbsp olive oil
• ½ tsp paprika
• ½ tsp garlic powder
• ¼ tsp ground cumin
• Sea salt and freshly cracked black pepper, to taste

Vinaigrette:

• 2 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tsp pure maple syrup, or more to taste
• 2 tsp Dijon mustard
• 1 clove of garlic, minced
• Sea salt and freshly cracked black pepper, to taste

Salad Ingredients:

• 3 cups kale, finely chopped
• 1 cup romaine, finely chopped
• 1 honeycrisp apple, chopped
• ¼ cup red onion, sliced
• ¼ cup pumpkin seeds (pepitas), toasted

Optional Ingredients Ideas:

• Cooked quinoa or farro (for added protein, grains, and texture)
• Goat cheese or Feta cheese, crumbles

How to Make a Sweet Potato Kale Salad

Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.

Prepare the sweet potato and chickpeas by spreading them out onto the prepared baking sheet.

Drizzle with olive oil and toss until well coated.

Sprinkle with paprika, garlic powder, cumin, sea salt, and freshly cracked black pepper to taste. Toss again until well coated.

Roast for 20 to 25 minutes, stirring halfway through, or until the sweet potatoes are tender and the chickpeas slightly crispy.

Remove from oven and set aside to cool to room temperature.

Meanwhile, prepare the vinaigrette by combining the olive oil, apple cider vinegar, maple syrup, Dijon, garlic, sea salt, and freshly cracked black pepper to taste in a small jar. Seal with a lid and shake well. Set aside.

Prepare the salad by combining the finely chopped kale and romaine in a large bowl.

Top with the apple, onion, pumpkin seeds, cooled sweet potato, and cooled garbanzo beans.

Serve the salad by drizzling some of the well-shaken vinaigrette over it to taste, and tossing to coat evenly. Season with freshly cracked black pepper to taste.

Serve immediately and enjoy.

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Sweet Potato Kale Salad

Course Salad

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 2 - 4

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Small Jar

Ingredients

Sweet Potato & Chickpeas:

• 1 large sweet potato cut into ½ inch cubes (about 2 cups)
• 1 (15-oz) can chickpeas (garbanzo beans), rinsed and drained
• 2 tbsp olive oil
• ½ tsp paprika
• ½ tsp garlic powder
• ¼ tsp ground cumin
• Sea salt and freshly cracked black pepper to taste

Vinaigrette:

• 2 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tsp pure maple syrup or more to taste
• 2 tsp Dijon mustard
• 1 clove of garlic minced
• Sea salt and freshly cracked black pepper to taste

Salad Ingredients:

• 3 cups kale finely chopped
• 1 cup romaine finely chopped
• 1 honeycrisp apple chopped
• ¼ cup red onion sliced
• ¼ cup pumpkin seeds pepitas, toasted

Optional Ingredients Ideas:

• Cooked quinoa or farro for added protein, grains, and texture
• Goat cheese or Feta cheese crumbles

Instructions

• Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.
• Prepare the sweet potato and chickpeas by spreading them out onto the prepared baking sheet.
• Drizzle with olive oil and toss until well coated.
• Sprinkle with paprika, garlic powder, cumin, sea salt, and freshly cracked black pepper to taste. Toss again until well coated.
• Roast for 20 to 25 minutes, stirring halfway through, or until the sweet potatoes are tender and the chickpeas slightly crispy.
• Remove from oven and set aside to cool to room temperature.
• Meanwhile, prepare the vinaigrette by combining the olive oil, apple cider vinegar, maple syrup, Dijon, garlic, sea salt, and freshly cracked black pepper to taste in a small jar. Seal with a lid and shake well. Set aside.
• Prepare the salad by combining the finely chopped kale and romaine in a large bowl.
• Top with the apple, onion, pumpkin seeds, cooled sweet potato, and cooled garbanzo beans.
• Serve the salad by drizzling some of the well-shaken vinaigrette over it to taste, and tossing to coat evenly. Season with freshly cracked black pepper to taste.
• Serve immediately and enjoy.

I was making some roasted chicken thighs with pan gravy, creamy mashed potatoes, and dinner rolls for dinner, and wanted some roasted veggies as a side to complete the meal. After looking through the fridge, I found a fennel bulb, carrots, and mini yellow onions (cipollini) that I thought would be a good combo. I adapted a recipe I found on Healthy World Cuisine that sounded good & easy. The veggies smelled delicious while roasting, tasted sweet & tangy, and paired very well with the rest of our meal.

Balsamic-Roasted Fennel and Carrots

Ingredients:

• 1 fennel bulb, outer thick layer removed, cut into 8 thin wedges
• 6 small carrots, peeling and halving them lengthwise
• 5 mini yellow onions or cipollini onions, skins peeled
• 2 tbsp olive oil
• 2 tbsp white balsamic vinegar
• Juice of ½ lemon
• ½ tsp garlic powder
• ¼ tsp dried basil
•  ¼ tsp dried oregano
• Sea salt and freshly cracked black pepper, to taste

How to Make Balsamic-Roasted Fennel and Carrots:

Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.

Prepare the fennel by removing & discarding the outer layer of the fennel bulb. Cut your fennel in half, then cut each half into 4 thin half-moon slices.

Prepare the carrots by trimming the ends, peeling, and slicing them in half lengthwise.

Prepare the mini onions by trimming the ends, and peeling off & discarding the outer layer of skin.

Place the veggies on the prepared baking sheet.

Prepare the vinaigrette by combining the olive oil, white balsamic vinegar, lemon juice, garlic powder, basil, oregano, sea salt, and freshly cracked black pepper to taste in a glass jar. Whisk until well combined.

Pour the well-whisked vinaigrette over the veggies, toss to coat them evenly, then spread out in an even layer.

Roast the vegetables in the oven for 25-30 minutes, turning them halfway through roasting.

Sprinkle the top with chopped parsley or fennel fronds and serve with lemon wedges. Enjoy.

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Balsamic-Roasted Fennel and Carrots

Course Sides

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet

Ingredients

• 1 fennel bulb outer thick layer removed, cut into 8 thin wedges
• 6 carrots peeling and halving them lengthwise
• 6 mini yellow onions or cipollini onions skins peeled
• 2 tbsp olive oil
• 2 tbsp white balsamic vinegar
• Juice of ½ lemon
• ½ tsp garlic powder
• ¼ tsp dried basil
• ¼ tsp dried oregano
• Sea salt and freshly cracked black pepper to taste

Instructions

• Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.
• Prepare the fennel by removing & discarding the outer layer of the fennel bulb. Cut your fennel in half, then cut each half into 4 thin half-moon slices.
• Prepare the carrots by trimming the ends, peeling, and slicing them in half lengthwise.
• Prepare the mini onions by trimming the ends, and peeling off & discarding the outer layer of skin.
• Place the veggies on the prepared baking sheet.
• Prepare the vinaigrette by combining the olive oil, white balsamic vinegar, lemon juice, garlic powder, basil, oregano, sea salt, and freshly cracked black pepper to taste in a glass jar. Whisk until well combined.
• Pour the well-whisked vinaigrette over the veggies, toss to coat them evenly, then spread out in an even layer.
• Roast the vegetables in the oven for 25-30 minutes, turning them halfway through roasting.
• Sprinkle the top with chopped parsley or fennel fronds and serve with lemon wedges. Enjoy.

I love salads like this Asian cabbage salad, because they are a terrific way to use up all the stray veggies in the fridge. We had a slaw mix of shredded carrots and green & purple cabbage, along with some snow peas, baby sweet peppers, green onion, and cilantro that needed to be used up, so I whipped up this tasty Asian cabbage salad recipe with a tangy ginger-sesame vinaigrette. I loved the fresh crisp veggies tossed in the flavorful Asian dressing, and though it paired nicely with some roasted broccoli and chicken & scallion skewers.

Asian Cabbage Salad

Ginger- Sesame Vinaigrette:

• ¼ cup vegetable oil (or olive oil)
• ¼ cup seasoned rice vinegar
• 2 tbsp toasted sesame oil
• 1 tbsp soy sauce
• 1-2 tsp fresh ginger paste, to taste
• 1 large clove of garlic, finely grated

Cabbage Salad:

• 16 oz of slaw mix (shredded green cabbage, purple cabbage, and carrots) (approx. 7-8 cups)
• ½ cup snow peas, sliced thinly on a diagonal
• ¼ cup fresh cilantro, chopped
• 2-3 green onions, sliced thinly on a diagonal
• 1 red baby bell pepper, sliced thinly
• 1 yellow baby bell pepper, sliced thinly
• 2 tbsp sliced almonds, optional

How to Make an Asian Cabbage Salad

Prepare the ginger-sesame vinaigrette by combining the oil, seasoned rice vinegar, toasted sesame oil, soy sauce, ginger, and garlic in a small glass jar. Seal with an airtight lid and shake well. Set aside to allow the flavors some time to mingle.

Prepare the salad by combining the slaw mix, snow peas, cilantro, green onions, red & yellow bell pepper, and sliced almonds.

Finish by drizzling some of the well-shaken vinaigrette over the salad to taste, and toss to coat evenly.

Serve immediately and enjoy.

Store remaining vinaigrette in the refrigerator for up to a week.

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Asian Cabbage Salad

Course Salad

Cuisine Asian

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8

Author Pam - For the Love of Cooking

Equipment

• Small Glass Jar with Lid
• Sharp Knife

Ingredients

Ginger- Sesame Vinaigrette:

• ¼ cup vegetable oil or olive oil
• ¼ cup seasoned rice vinegar
• 2 tbsp toasted sesame oil
• 1 tbsp soy sauce
• 1-2 tsp fresh ginger paste to taste
• 1 large clove of garlic finely grated

Cabbage Salad:

• 16 oz package of slaw mix shredded green cabbage, purple cabbage, and carrots (approx. 7-8 cups)
• ½ cup snow peas sliced thinly on a diagonal
• ¼ cup fresh cilantro chopped
• 2-3 green onions sliced thinly on a diagonal
• 1 red baby bell pepper sliced thinly
• 1 yellow baby bell pepper sliced thinly
• 2 tbsp sliced almonds optional

Instructions

• Prepare the ginger-sesame vinaigrette by combining the oil, seasoned rice vinegar, toasted sesame oil, soy sauce, ginger, and garlic in a small glass jar. Seal with an airtight lid and shake well. Set aside to allow the flavors some time to mingle.
• Prepare the salad by combining the slaw mix, snow peas, cilantro, green onions, red & yellow bell pepper, and sliced almonds.
• Finish by drizzling some of the well-shaken vinaigrette over the salad to taste, and toss to coat evenly.
• Serve immediately and enjoy.
• Store remaining vinaigrette in the refrigerator for up to a week.

My husband had a flight to take, so I whipped up this Boursin mushroom pasta recipe to fill him up before his trip. I cooked the mushrooms until they were nice & caramelized and mixed them with penne, spinach, and a sauce made with creamy Boursin cheese. This easy Boursin pasta recipe comes together in less than 20 minutes and tastes decadent without being heavy and rich. My husband and daughter were thrilled with this tasty penne recipe, and they thought it tasted great with a chopped kale Caesar salad and some crusty bread.

Boursin Mushroom Pasta

Ingredients:

• 8 oz penne pasta (or pasta of choice), cooked to al dente, reserving ½ cup of cooking water
• 1 tbsp butter or olive oil
• 5+ large button mushrooms, ends trimmed and sliced
• 2 cloves of garlic, minced
• Crushed red pepper flakes, to taste
• Sea salt and freshly cracked black pepper, to taste
• ½ of a (5.3 oz) package of Boursin cheese (I sliced it right down the middle, and stored the remaining half for another use)
• 2 cups baby spinach, roughly chopped
• Parmesan, finely grated, to taste

How to Make Boursin Mushroom Pasta

Cook the pasta in a large pot of well-salted boiling water until al dente. Drain, reserving ½ cup of the cooking water.

Cook the mushrooms by heating the butter or olive oil in a large cast-iron skillet over medium-high heat. Add the mushrooms and let them sit for a few minutes before touching. Stir, and finish cooking until both sides of the mushrooms are golden brown.

Add the garlic, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste, and cook, stirring constantly, for 30 seconds. Remove the mushrooms to a bowl and keep them warm.

Make the sauce by adding the Boursin cheese and some of the reserved pasta cooking water to the same cast-iron skillet, then stir until well combined. Add the drained pasta and spinach and toss until evenly coated.

Finish the dish by adding the garlicky mushrooms, and stir to combine. Add some freshly grated Parmesan cheese to taste, adding more pasta water as needed. Taste and re-season if needed.

Serve immediately with additional Parmesan cheese on the side. Enjoy.

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Boursin Mushroom Pasta

Course Main

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Large pot
• Large cast iron skillet

Ingredients

• 8 oz penne pasta or pasta of choice, cooked to al dente, reserving ½ cup of the cooking water
• 1 tbsp butter or olive oil
• 5+ large button mushrooms ends trimmed and sliced
• 2 cloves of garlic minced
• Crushed red pepper flakes to taste
• Sea salt and freshly cracked black pepper to taste
• ½ of a (5.3 oz) package of Boursin cheese (I sliced it right down the middle and stored the remaining half for another use)
• 2 cups baby spinach roughly chopped
• Parmesan finely grated, to taste

Instructions

• Cook the pasta in a large pot of well-salted boiling water until al dente. Drain, reserving ½ cup of the cooking water.
• Cook the mushrooms by heating the butter or olive oil in a large cast-iron skillet over medium-high heat. Add the mushrooms and let them sit for a few minutes before touching. Stir, and finish cooking until both sides of the mushrooms are golden brown.
• Add the garlic, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste, and cook, stirring constantly, for 30 seconds. Remove the mushrooms to a bowl and keep them warm.
• Make the sauce by adding the Boursin cheese and some of the reserved pasta cooking water to the same cast-iron skillet, then stir until well combined. Add the drained pasta and spinach and toss until evenly coated.
• Finish the dish by adding the garlicky mushrooms, and stir to combine. Add some freshly grated Parmesan cheese to taste, adding more pasta water as needed. Taste and re-season if needed.
• Serve immediately with additional Parmesan cheese on the side. Enjoy.

This simple romaine salad with rye crisps and lemon-pecorino vinaigrette recipe from Epicurious was a great way for me to use up the one last piece of rye bread we had lingering in the fridge. The combination of flavors and textures was fantastic, and my daughter and I couldn’t stop eating the tasty rye crisps. This delicious and easy romaine salad recipe paired nicely with Boursin cheese pasta and some crusty bread.

Romaine Salad With Rye Crisps and Lemon-Pecorino Vinaigrette

Rye Crisps:

• 1 slice of day-old or stale rye bread
• 2 tbsp butter
• 1 clove garlic, grated
• Sea salt and freshly cracked black pepper, to taste

Pecorino-Romano Vinaigrette:

• 4 tbsp olive oil
• 2 tbsp Pecorino-Romano cheese, finely grated, plus more for serving
• 2 tbsp white wine vinegar
• 1 tbsp fresh lemon juice
• 1-2 tsp Dijon mustard, to taste
• Honey, to taste
• 1 clove garlic, finely grated
• Sea salt and freshly cracked black pepper, to taste

Salad:

• 8 oz romaine hearts
• 2 tbsp toasted pine nuts
• Pecorino-Romano cheese, freshly grated
• Freshly cracked black pepper, to taste

How to Make a Romaine Salad With Rye Crisps and Lemon-Pecorino Vinaigrette:

Prepare the rye crisps by placing the rye bread in a food processor and pulsing until you have crumbs.

Cook the rye crisps by heating the butter in a large skillet over medium heat. Add the rye crisps and cook, stirring often, for 4-5 minutes, until toasty.

Add the garlic, sea salt, and freshly cracked black pepper to taste, and cook, stirring constantly, for 60 seconds.

Remove from the heat and set aside to cool.   Side Note: Once cooled, the rye crisps can be stored in an airtight container at room temperature for up to 2 weeks.

Make the Pecorino-Romano vinaigrette by whisking the olive oil, finely grated pecorino-romano cheese, white wine vinegar, lemon juice, Dijon, honey, sea salt, and freshly cracked black pepper to taste in a small glass jar. Seal with a lid and shake well. Set aside to allow flavors time to mingle.

Dress the romaine by placing the whole lettuce leaves in a large bowl. Drizzle some of the well-shaken vinaigrette over the leaves and toss to coat evenly.

Serve by transferring the dressed romaine to a serving plate.

Top with a bunch of finely grated pecorino-romano. Scatter with the rye crisps and toasted pine nuts, and finish with some freshly cracked black pepper.

Serve immediately. Enjoy.

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Romaine Salad With Rye Crisps and Lemon-Pecorino Vinaigrette

Course Salad

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Food Processor
• Large skillet
• Small glass jar

Ingredients

Rye Crisps:

• 1 slice of day-old or stale rye bread
• 2 tbsp butter
• 1 clove garlic grated
• Sea salt and freshly cracked black pepper to taste

Pecorino-Romano Vinaigrette:

• 4 tbsp olive oil
• 2 tbsp Pecorino-Romano cheese finely grated, plus more for serving
• 2 tbsp white wine vinegar
• 1 tbsp fresh lemon juice
• 1-2 tsp Dijon mustard to taste
• Honey to taste
• 1 clove garlic finely grated
• Sea salt and freshly cracked black pepper to taste

Salad:

• 8 oz romaine hearts
• 2 tbsp toasted pine nuts
• Pecorino-Romano cheese freshly grated
• Freshly cracked black pepper to taste

Instructions

• Prepare the rye crisps by placing the rye bread in a food processor and pulsing until you have crumbs.
• Cook the rye crisps by heating the butter in a large skillet over medium heat. Add the rye crisps and cook, stirring often, for 4-5 minutes, until toasty.
• Add the garlic, sea salt, and freshly cracked black pepper to taste, and cook, stirring constantly, for 60 seconds.
• Remove from the heat and set aside to cool.   Side Note: Once cooled, the rye crisps can be stored in an airtight container at room temperature for up to 2 weeks.
• Make the Pecorino-Romano vinaigrette by whisking the olive oil, finely grated pecorino-romano cheese, white wine vinegar, lemon juice, Dijon, honey, sea salt, and freshly cracked black pepper to taste in a small glass jar. Seal with a lid and shake well. Set aside to allow flavors time to mingle.
• Dress the romaine hearts by placing the whole lettuce leaves in a large bowl. Drizzle some of the well-shaken vinaigrette over the leaves and toss to coat evenly.
• Serve by transferring the dressed romaine to a serving plate.
• Top with a bunch of finely grated pecorino-romano. Scatter with the rye crisps and toasted pine nuts, and finish with some freshly cracked black pepper.
• Serve immediately. Enjoy.