Chicken and potatoes are a classic combination and now, we’re making it in soup form. This soup is like a warm hug on a cold fall evening – comforting, satisfying, and oh-so-easy to whip up. My Chicken Potato Soup is customizable to its core so you can substitute ingredients as you see fit (or based on what you have in the pantry). Feel like ground turkey or sausage instead of chicken? Go for it! Want to reach for a store bought stock? You do you, my friend. It also keeps for 3-5 days in the fridge which is great for meals during holiday season madness, and trust me, this soup will have everyone – yes, even the kids – at the table clamoring for seconds!

How To Make My Chicken Potato Soup with Swiss Chard and Lots of Garlic

Step 1. Heat a Dutch oven or heavy-bottomed pot over medium-high heat.  When hot enough for a drop of water to ball up, add 2 tablespoons of the olive oil.  

Step 2. Add the ground chicken and cook without touching for a couple of minutes until a golden crust has started to form on the bottom. Use a spoon to break up the pieces and, when browned and just cooked through, add a teaspoon of salt and a few cracks of pepper. Mix, then remove to a plate and set aside.

Step 3. Lower the heat to medium-low. Add the remaining tablespoon of oil and stir in the onions.  Cook for 5 minutes until golden and soft, then add the garlic and red pepper flakes and cook, stirring, for another minute. 

Step 4. Pour the chicken broth into the Dutch oven with the onion mixture and, if your broth is unsalted,  add ½ teaspoon of salt.  

Step 5. Bring to a boil, then add the potatoes, cover the pot, and cook until fork tender, about 10-16 minutes. Reduce heat to a simmer and stir in the milk, reserved ground chicken, and swiss chard.  Cook for 30 seconds to heat through. Taste and add salt if needed.

Step 6. Serve in shallow bowls, topped with a few cracks of pepper and grated Parmesan.

Step 7. Enjoy!

What Else Can I Use?

• Feel free to use ground turkey or even ground sausage in place of the chicken.
• I use homemade, unsalted stock here but you can use any.  I always suggest low-sodium if using store-bought so you can control the seasoning.  
• As with all soups, please taste as you go and adjust salt levels as desired.  Stock ranges from unsalted to quite salty, so it will depend on what you’re using.
• Kale or spinach can be substituted for the swiss chard.  
• If you’re dairy-free, use coconut milk in place of the goat or cow’s milk.  There will only be a slight coconut flavor to the soup.

This Chicken Potato Soup with Swiss Chard and Lots of Garlic is special because:

It’s super easy to put together and only uses one pot!
It keeps for 3-5 days in the refrigerator, perfect for busy weeknights!
Even the kids will love this one, it’s a classic combo for a reason!

Soup Season:

Lentil Sausage Soup with Fried Garlic (Gluten Free)

Butternut Squash and Roasted Garlic Soup (Gluten Free, Vegan, Dairy Free)

Three Ingredient Cauliflower Soup (Vegan, Gluten Free)

Speedy Red Lentil Soup with Lemon (Vegan, Gluten Free)

If you make my Chicken Potato Soup with Swiss Chard and Lots of Garlic, and I hope you do, please leave me a comment below and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

Chicken Potato Soup with Swiss Chard and Lots of Garlic (Gluten-free)

This soup is super easy to put together and is a hearty, meal-in-a-bowl soup that’s perfect for those cool fall evenings. 

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Dinner, Soup

Cuisine American

Servings 8

Calories 264 kcal

Ingredients

  

1x2x3x

• 3 tablespoons olive oil divided
• 1 pound ground chicken
• Kosher salt
• Fresh cracked black pepper
• 4 medium yukon gold potatoes diced into bite-sized pieces
• 1 large white or yellow onion diced
• 5 large cloves of garlic minced
• ½ teaspoons crushed red pepper flakes
• 4 cups chicken stock homemade or low-sodium
• 1 cup milk goat, or whole cow’s milk is suggested
• ½ bunch swiss chard stems removed and leaves chopped, 4 cups
• Fresh grated Parmesan for serving

Instructions

 

• Heat a Dutch oven or heavy-bottomed pot over medium-high heat. When hot enough for a drop of water to ball up, add 2 tablespoons of the olive oil.
• Add the ground chicken and cook without touching for a couple of minutes until a golden crust has started to form on the bottom.
• Use a spoon to break up the pieces and, when browned and just cooked through, add a teaspoon of salt and a few cracks of pepper. Mix, then remove to a plate and set aside.
• Lower the heat to medium-low. Add the remaining tablespoon of oil and stir in the onions.
• Cook for 5 minutes until golden and soft, then add the garlic and red pepper flakes and cook, stirring, for another minute.
• Pour the chicken broth into the Dutch oven with the onion mixture and, if your broth is unsalted, add ½ teaspoon of salt.
• Bring to a boil, then add the potatoes, cover the pot, and cook until fork tender, about 10-16 minutes. Reduce heat to a simmer and stir in the milk, reserved ground chicken, and swiss chard. Cook for 30 seconds to heat through. Taste and add salt if needed.
• Serve in shallow bowls, topped with a few cracks of pepper and grated Parmesan.
• Enjoy!

Nutrition

Calories: 264kcalCarbohydrates: 23gProtein: 16gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 56mgSodium: 232mgPotassium: 867mgFiber: 2gSugar: 5gVitamin A: 276IUVitamin C: 19mgCalcium: 63mgIron: 2mg

Keyword Chicken Potato Soup, Chicken Soup, Fall Recipes, Garlic, Potato Soup, Swiss Chard

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This Indian-inspired curried cauliflower is an earthy, warming, plant-based dinner that’s an absolute must-add to your dinner recipe rotation. Cauliflower is a hearty staple in any vegan/vegetarian/plant-based diet and I love creating dishes that as a meat eater, don’t make you feel as though something’s missing! The cauliflower’s caramelization and touch of spice is super cozy on a cold fall evening, and served with rice or pita bread, it is sure to keep you satisfied.

This dish packs beautiful, big flavor in some super simple ingredients, a lot of which you will already have on hand. Plus, it’s versatile – serve this curried cauliflower as a main, a side dish, to share at a potluck with friends or to meal prep for your week of healthy lunches.

Watch Me Make My Caramelized Curried Cauliflower with Garlicky Yogurt Sauce

If you’re in need of some more quick and easy dinners, be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.

How To Make My Caramelized Curried Cauliflower with Garlicky Yogurt Sauce

Step 1. Preheat the oven to 425°F (230°C). 

Step 2. Make the yogurt sauce: Grate garlic into a small mixing bowl.Add yogurt and lemon juice to the bowl.

Step 3. Season yogurt mixture with salt and pepper and whisk to combine. Transfer ½ cup yogurt mixture to a small bowl; set aside for serving.

Step 4. On a large sheet pan, combine the ground coriander with the curry, paprika, salt, and a few grindings of black pepper.  Whisk in the olive oil and vinegar.

Step 5. Add the cauliflower and onion and toss to coat.

Step 6. Pat the cauliflower mixture in a single layer on the prepared baking sheet. Roast, stirring every 8 minutes or so, until it’s tender and nicely caramelized, 30 to 35 minutes total, depending on the size of your florets.

Step 7. Smear the yogurt onto plates, top with the cauliflower, then cilantro and flaky salt and serve warm or at room temperature with pita bread and/or rice.

Step 8. Enjoy!

THE FULL RECIPE AND INGREDIENTS ARE WAITING FOR YOU AT THE BOTTOM OF THIS POST, WITH A PRINTABLE VERSION FOR IF YOU FALL IN LOVE WITH THIS RECIPE AS MUCH AS I HAVE! 

The Tools I Use To Make This:

• My favorite sheet pans
• My favorite hand-held grater

What Else Can I Use?

• Any yogurt works in this recipe, I would just steer away from fat free.  You need a little fat to add some richness to the sauce.
• Note that if you use dairy-free yogurt, the sauce will be thinner than if you use a Greek-style yogurt like I do.
• This method would work well with broccoli as well.

This Caramelized Curried Cauliflower with Garlicky Yogurt Sauce is special because:

A perfect, healthy, plant-based dinner for September.  

I love this served with rice, you can also serve with pita bread for scooping.

Fast, Easy, Healthy Dinner Recipes

The Best Crispy Air Fryer Chicken Thighs

Maple Gochujang Salmon (Gluten Free, Dairy Free, Paleo)

Skillet Salmon with Cherry Tomatoes, Chile and Citrus (Fast & Healthy!)

If you make my Caramelized Curried Cauliflower with Garlicky Yogurt Sauce, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

Caramelized Curried Cauliflower with Garlicky Yogurt Sauce (Vegetarian, Gluten-free)

This Indian-inspired curried cauliflower is an earthy, warming, plant-based dinner that's an absolute must-add to your dinner recipe rotation.

4 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Course Dinner

Cuisine Indian

Servings 4

Calories 178 kcal

Ingredients

  

1x2x3x

Garlicky yogurt sauce:

• 1 ½ cups Greek-style yogurt
• 1 large garlic clove
• Juice from ½ of a lemon
• Kosher salt
• Fresh cracked black pepper

Curried Cauliflower:

• ½ teaspoon ground coriander
• 1 teaspoon curry powder
• 1 1/2 teaspoons paprika
• 1 teaspoon Kosher salt
• Fresh cracked black pepper
• 2 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons red wine vinegar
• 1 medium head cauliflower cored and cut into florets
• 1 medium yellow onion sliced thin
• 1 tablespoon chopped cilantro
• Flaky salt for serving (optional)

Instructions

 

• Preheat the oven to 425°F (230°C).

Make The Yogurt Sauce:

• Grate garlic into a small mixing bowl.
• Add yogurt and lemon juice to the bowl.
• Season yogurt mixture with salt and pepper and whisk to combine. Transfer ½ cup yogurt mixture to a small bowl; set aside for serving.

Make The Cauliflower:

• On a large sheet pan, combine the ground coriander with the curry, paprika, salt, and a few grindings of black pepper. Whisk in the olive oil and vinegar.
• Add the cauliflower and onion and toss to coat.
• Pat the cauliflower mixture in a single layer on the prepared baking sheet. Roast, stirring every 8 minutes or so, until it’s tender and nicely caramelized, 30 to 35 minutes total, depending on the size of your florets.
• Smear the yogurt onto plates, top with the cauliflower, then cilantro and flaky salt and serve warm or at room temperature with pita bread and/or rice.
• Enjoy!

Nutrition

Calories: 178kcalCarbohydrates: 14gProtein: 12gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 662mgPotassium: 491mgFiber: 4gSugar: 7gVitamin A: 119IUVitamin C: 74mgCalcium: 144mgIron: 1mg

Keyword cauliflower, Curry

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Summer days seem to go on forever, and if I close my eyes and picture those perfect sun-drenched moments, I swear I can smell fresh peaches. There’s something so quintessentially ‘Summer’ about that smell, and this season they’ve been growing in abundance – I’m certainly not complaining! In fact, I’ve been dreaming up new, delicious ways to use them (my Dump-It Peach Cobbler anyone?). I’ve been crushing on this salad for months and I couldn’t wait another second to share it with you.

My Tuscan Kale salad with Peaches, Parmesan and Toasted Walnut Vinaigrette comes together in just 15 minutes, is gluten-free, and can be adapted to share with any dairy-free/vegan friends. Imagine the juiciest peaches harmonizing with the soft nuttiness of Parmesan, the delicate tartness of nutrient-rich kale and the paprika adding just a touch of smokiness to balance every bite… I hope you’ve got your big spoons at the ready, because, trust me, this Hungry Lady Salad calls for big bites!  

Watch Me Make My Tuscan Kale Salad with Peaches, Parmesan, and Toasted Walnut Vinaigrette

If you’re in need of some more Hungry Lady Salads, be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.

How To Make My Tuscan Kale Salad with Peaches, Parmesan, and Toasted Walnut Vinaigrette

Step 1. First, toast the walnuts: Heat a large skillet over medium-low. Add the nuts and cook, stirring occasionally, for 3-5 minutes until crisp and fragrant and then remove to a plate to cool.

Step 2. Make the dressing: In a blender, combine half of the toasted walnuts, shallot, smoked paprika, salt, olive oil, vinegar, mustard and honey with 1 tablespoon of cold water. Blend for 10 seconds or until smooth, scraping the sides and adding another tablespoon of water if needed (I usually don’t). 

Step 3. Place the chopped kale in a large serving bowl.  Add the dressing to the kale and massage the dressing into the kale with your clean hands for 10 seconds.  Add the peaches and half of the Parmesan, and toss to coat again.  

Step 4. Pile the salad high on a serving platter, or plate each serving high on plates.  Top with the reserved ¼ cup of nuts and ¼ cup of Parmesan, a few cracks of pepper, and serve. 

Step 5. Enjoy!

The full recipe and ingredients are waiting for you at the bottom of this post, with a printable version for if you fall in love with this recipe as much as I have!

The Tools I Use To Make This:

• High Powered Blender
• Skillet
• Cheese Grater
• Serving Platter

What Else Can I Use?

• Almonds or pecans can be used in place of walnuts
• White wine vinegar or lemon juice can be used in place of the apple cider vinegar in the dressing.
• I like coarse, grainy mustard in this dressing but regular dijon mustard also works great.
• You want peaches that are ripe, but still hold their shape – any peach or nectarine will do.
• I love Tuscan, or Lacinato kale for its soft texture but you can use regular green kale as well – it will just have a more fibrous texture.
• If you’re dairy-free or vegan, leave out the cheese or replace it with a dairy-free hard cheese.

This Tuscan Kale Salad with Peaches, Parmesan, and Toasted Walnut Vinaigrette is special because:

It features a summer staple: deliciously ripe peaches!
It’s nutritious and a whole symphony of flavors
It comes together in just 15 minutes
It’s gluten free and can be adapted for any dairy free or vegan friends!

Hungry Lady Salads

Quinoa Glow Salad (Gluten Free, Vegetarian)

Tuscan Kale Chopped Salad with Lemon Tahini Dressing (Gluten Free, Vegetarian)

Celery Chopped Salad with Apricots, Gorgonzola and Pecans (Vegetarian, Gluten Free)

The Famous La Scala Chopped Salad

Mediterranean Chopped Salad with Roasted Red Pepper Dressing (Vegetarian, Gluten-Free)

If you make my Tuscan Kale Salad with Peaches, Parmesan, and Toasted Walnut Vinaigrette, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

Tuscan Kale Salad with Peaches, Parmesan, and Toasted Walnut Vinaigrette (Gluten-free)

I’ve been dreaming up new, delicious ways to use this seasons abundance of peaches, and this Hungry Lady Salad delivers a symphony of flavors that will have you falling in love with every bite.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Lunch, Salad, Salad Dressing

Cuisine American

Servings 4

Calories 390 kcal

Equipment

• High powered blender
• Skillet
• Cheese Grater
• Serving Platter

Ingredients

  

1x2x3x

For the Toasted Walnut Vinaigrette:

• ¼ cup walnuts
• 1 large shallot halved
• ¼ teaspoon smoked paprika
• ¼ teaspoon Kosher salt
• 5 tablespoons extra-virgin olive oil
• ¼ cup apple cider vinegar
• 1 teaspoon coarse-grain Dijon mustard
• 2 teaspoons honey

For the salad:

• ¼ cup walnuts chopped
• 1 pound Tuscan kale de-stemmed and sliced into thin ribbons (about 8 packed cups)
• Kosher salt
• 2 large ripe peaches or nectarines, halved, pitted and sliced into thin wedges
• ½ cup Parmesan cheese grated (divided)
• Fresh cracked black pepper

Instructions

 

• First, toast the walnuts: Heat a large skillet over medium-low. Add the nuts and cook, stirring occasionally, for 3-5 minutes until crisp and fragrant and then remove to a plate to cool.
• Make the dressing: In a blender, combine half of the toasted walnuts, shallot, smoked paprika, salt, olive oil, vinegar, mustard and honey with 1 tablespoon of cold water. Blend for 10 seconds or until smooth, scraping the sides and adding another tablespoon of water if needed (I usually don’t).
• Place the chopped kale in a large serving bowl.
• Add the dressing to the kale and massage the dressing into the kale with your clean hands for 10 seconds.
• Add the peaches and half of the Parmesan and toss to coat again.
• Pile the salad high on a serving platter, or plate each serving high on plates. Top with the reserved ¼ cup of nuts and ¼ cup of Parmesan, a few cracks of pepper, and serve.
• Enjoy!

Nutrition

Calories: 390kcalCarbohydrates: 19gProtein: 11gFat: 32gSaturated Fat: 6gPolyunsaturated Fat: 10gMonounsaturated Fat: 15gCholesterol: 9mgSodium: 432mgPotassium: 601mgFiber: 7gSugar: 11gVitamin A: 11736IUVitamin C: 110mgCalcium: 458mgIron: 3mg

Keyword Hungry Lady Salads, Parmesan, peaches

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When I’m making zucchini cake, it’s because I want cake: fluffy, high, moreish…. and frosting – especially if it’s cream cheese frosting! Too many zucchini cakes come out of the oven looking (and tasting) like zucchini bread dupes, with nuts and maple syrup and a dense texture that isn’t quite what I had in mind when I started. But that ends right here, right now with this recipe.

Friends, this is a cake – a one-bowl cake to be exact!

It’s soft and moist and the perfect way to use up a bountiful summer zucchini harvest, with less fat and sugar than a traditional zucchini cake to boot! I affectionately refer to it as a ‘snacking cake’ because it’s perfect for indulging anytime, anywhere – just slice yourself a generous square and enjoy.

It’s gluten-free and has super simple adaptations if you’re dairy-free or vegan, making it an absolute showstopper at barbecues and gatherings. And the best part is, you can make it all ahead of time: chill it, and serve it whenever you’re ready. One-bowl magic!

Watch Me Make My One-Bowl Zucchini Cake with Cream Cheese Frosting

If you’re in need of some more indulgent sweet treats, be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.

How To Make My One-Bowl Zucchini Cake with Cream Cheese Frosting

Step 1. Preheat the oven to 350 Degrees F. Line a 8×8 inch square baking pan with parchment paper and spray with nonstick spray.

Step 2. In a large bowl lightly beat the eggs with a whisk. Mix in the yogurt, oil, sugar, and vanilla.  

Step 3. Using a rubber spatula, mix in the shredded zucchini.  

Step 4. Add the flour, baking soda, baking powder, salt and cinnamon and fold into the wet ingredients until there are no lumps of flour remaining.

Step 5. Transfer the batter to the prepared baking pan and smooth the top.

Step 6. Bake the cake for 40-50 minutes until puffed up, golden, and just cooked through.

Step 7. Remove the cake from the oven and allow to cool for 10 minutes in the pan before turning it out onto a cooling rack to cool completely before frosting.

Step 8. While the cake is cooling, make the frosting: Beat together the butter and cream cheese for 1 minute until lighter in texture. 

Step 9. Add the powdered sugar and salt on low and increase to medium until light and creamy. 

Step 10. Spread over the cooled cake and garnish with a sprinkle or two of cinnamon around the border.  

Step 11. Enjoy!

The full recipe and ingredients are waiting for you at the bottom of this post, with a printable version for if you fall in love with this recipe as much as I have!

What Else Can I Use?

• Dairy-free?  Simply use a non-dairy yogurt and vegan cream cheese in this recipe.
• I call for a neutral oil, such as vegetable or safflower oil, but you can use olive oil in place.
• I like my zucchini finely grated in this cake, so it almost melts into the batter.  You an use a medium grate if that’s your preference.  
• Coconut sugar can be used in place of granulated sugar if you want this to be refined-sugar free.  Just expect it to be darker in color.

This One-Bowl Zucchini Cake with Cream Cheese Frosting is special because:

It’s made in one-bowl and can be made completely ahead of time

It’s a true cake, not a zucchini bread dupe. Fluffy, moist and moreish!

It contains less fat and sugar than a regular zucchini bread recipe, is gluten free, and has options available for dairy free/vegan friends and family!

Even More Cake Recipes:

Cold-Oven Pound Cake (Healthier + One-Bowl!)

The Famous Maialino Olive Oil Cake, But Healthier (Gluten Free, Dairy Free)

My Super Moist, Gluten Free, Glazed Lemon Yogurt Cake

Chocolate Olive Oil Cake (Gluten Free, Dairy Free)

If you make my One-Bowl Zucchini Cake with Cream Cheese Frosting, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

One-Bowl Zucchini Cake with Cream Cheese Frosting (Gluten Free, Less Fat, Less Sugar)

A delicious one-bowl, gluten free snacking cake that is fluffy, moist and the perfect way to use up a bountiful summer zucchini harvest!

4.50 from 6 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Brunch, Dessert, Snack

Cuisine American

Servings 9 Squares

Calories 366 kcal

Ingredients

  

1x2x3x

Zucchini Cake:

• 2 large eggs
• ½ cup plain yogurt 2%
• ⅓ cup neutral oil such as safflower or vegetable
• ½ cup granulated sugar
• 1 teaspoon vanilla
• 1 cup finely grated zucchini from about 1 medium zucchini
• 1 ⅔ cups Gluten-free all-purpose flour
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon Kosher salt
• ½ teaspoon ground cinnamon plus more for decorating, if desired

Cream Cheese Frosting:

• ¼ cup unsalted butter room temperature
• 1/2 cup reduced-fat cream cheese room temperature
• 1 ½ cups powdered sugar
• ¼ tsp Kosher salt

Instructions

 

• Preheat the oven to 350 Degrees F.
• Line a 8×8 inch square baking pan with parchment paper and spray with nonstick spray.
• In a large bowl lightly beat the eggs with a whisk. Mix in the yogurt, oil, sugar, and vanilla. Using a rubber spatula, mix in the shredded zucchini.
• Add the flour, baking soda, baking powder, salt and cinnamon and fold into the wet ingredients until there are no lumps of flour remaining.
• Transfer the batter to the prepared baking pan and smooth the top.
• Bake the cake for 40-50 minutes until puffed up, golden, and just cooked through.
• Remove the cake from the oven and allow to cool for 10 minutes in the pan before turning it out onto a cooling rack to cool completely before frosting.

While the cake is cooling, make the frosting:

• Beat together the butter and cream cheese for 1 minute until lighter in texture. Add the powdered sugar and salt on low and increase to medium until light and creamy. It won’t be as fluffy as a buttercream, that’s okay.
• Spread over the cooled cake and garnish with a sprinkle or two of cinnamon around the border. Enjoy!

Notes

This cake is best served day of, but if you plan to serve this the next day, store in the refrigerator and remove 2 hours before serving to take the chill off.  Enjoy!

Nutrition

Calories: 366kcalCarbohydrates: 50gProtein: 5gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 59mgSodium: 372mgPotassium: 107mgFiber: 2gSugar: 33gVitamin A: 325IUVitamin C: 3mgCalcium: 88mgIron: 1mg

Keyword cake, zucchini, Zucchini Cake

Tried this recipe?Let us know how it was!

When the temperatures rise and you’re in need of a refreshing dish, this salad is the answer to all your culinary prayers. Whether you’re hosting a backyard barbecue or simply looking to elevate your weekly meal prepping game, this recipe is about to become a new go-to. Plus, with just 5 minutes of prep time, it’s a breeze to put together. Trust me, once you try it, you’ll be questioning how something so simple can taste this good.

What sets this salad apart from the rest? It’s all in the details! A pinch of sugar works wonders in rounding out the dressing, creating a perfect balance with the tangy vinegar. And here’s the secret to achieving ultimate harmony in every bite: let the salad sit at room temperature for at least an hour. This allows all the flavors to meld together, resulting in something that is truly addictive.

This vibrant, mouthwatering, gluten free and vegan recipe will add a touch of Italian sunshine to your summer gatherings, and you’ll come back to it time and time again!

Watch Me Make My Italian Cucumber and Tomato Salad

If you’re in need of some more fresh summer salads, be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.

How To Make My Italian Cucumber and Tomato Salad

Step 1. Whisk dressing ingredients in a medium serving bowl to combine.

Step 2. Add onion, tomatoes, cucumber, and basil.

Step 3. Toss together.  Taste and add a bit more salt if needed.   

Step 4. Allow the salad to sit at room temperature for at least an hour before serving. 

Step 5. Enjoy!

What Else Can I Use?

• I use a tiny amount of sugar, just a pinch, but if you don’t want to you can use stevia or monkfruit sweetener to make it sugar free.
• You can use white wine vinegar instead of red wine vinegar.  Balsamic changes the flavor and will darken the appearance of the salad.
• Cherry or grape tomatoes can also be used in the same quantity as the vine tomatoes.
• Fresh basil nods to the Italian slant in this salad, but you can use fresh parsley or even a mix of parsley and cilantro if you prefer.

This Italian Cucumber and Tomato Salad is special because:

The pinch of sugar is the secret to rounding out the dressing and balances the vinegar.

Letting it sit at room temperature for at least an hour makes the salad harmonious and so satisfying.

Not salting the cucumber and leaving all the juices of the tomato in the salad creates the most delicious liquid at the bottom of the bowl that can be slurped up in V-8 style.  That is my favorite part.

Fresh Summer Salads

Vegetarian Chopped Antipasto Salad

Quinoa Glow Salad (Gluten Free, Vegetarian)

Miso-Ranch Salad Dressing

Berry Caprese Salad

If you make my Italian Cucumber and Tomato Salad, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

Italian Cucumber and Tomato Salad (Gluten Free, Vegan)

This vibrant, mouthwatering, gluten free and vegan recipe will add a touch of Italian sunshine to your summer gatherings, and you'll come back to it time and time again! 

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Resting Time 1 hour hr

Course Salad, Salad Dressing

Cuisine American, Italian

Servings 4

Calories 146 kcal

Ingredients

  

1x2x3x

Dressing:

• ¼ teaspoon dried oregano
• 2 tablespoons red wine vinegar
• ¼ cup extra-virgin olive oil
• ⅛ teaspoon cane sugar or granulated
• ½ teaspoon Kosher salt
• Fresh cracked black pepper

Salad:

• 1 small red onion diced fine
• 2 medium ripe tomatoes, cut in ½ inch dice
• 1 English cucumber cut in ½ inch dice
• 4-5 fresh basil leaves chopped

Instructions

 

• Whisk dressing ingredients in a medium serving bowl to combine.
• Add onion, tomatoes, cucumber, and basil.
• Toss together. Taste and add a bit more salt if needed, I usually add ¼ teaspoon more.
• Allow the salad to sit at room temperature for at least an hour before serving. Store leftovers in the fridge, if there are any.

Nutrition

Calories: 146kcalCarbohydrates: 6gProtein: 1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 294mgPotassium: 157mgFiber: 1gSugar: 3gVitamin A: 103IUVitamin C: 4mgCalcium: 22mgIron: 0.5mg

Keyword Cucumber, gluten free, Italian, Tomato, vegan

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In my opinion, one of the great joys of the culinary world is using seasonal ingredients to create mouthwatering dishes, and that’s exactly what we’re doing with my Cinnamon Baked Pears. As a dessert-every-night kind of girl, I love recipes that require little-to-no prep work but ultimately result in something so rewarding. This is a healthier (and easier) take on a fruit crisp that won’t leave you feeling sluggish before bed. So whether you have perfectly ripe pears begging to be used or simply have a craving for a healthy, easy dessert you can make ahead of time, this recipe is the answer. 

The magic of roasting pears is that it transforms them into a symphony of sweet, tender, and caramelized goodness, and in this case, they’re infused with aromatic cinnamon – it’s comfort and indulgence with zero effort.

To take this already heavenly dessert to the next level, I recommend topping it with your favorite granola or muesli for a delightful crunch. And if that’s not enough, a dollop of whipped cream, a scoop of ice cream or a spoonful of dairy free coconut yogurt seals the deal. 

With just a handful of simple ingredients and a few easy steps, you’ll have a dessert that will impress guests, your family or satisfy your own sweet cravings in a matter of minutes. 

Watch Me Make My Easy Cinnamon Baked Pears

If you’re in need of some more fast and easy desserts be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.

How To Make My Easy Cinnamon Baked Pears

Step 1. Preheat the oven to 425 Degrees F.

Step 2. Toss everything together in a 9×13 baking dish, dotting the coconut oil on top.

Step 3. Bake for 40-45 minutes, tossing every 15 minutes.

Step 4. Serve with whipped cream or ice cream and granola on top, if desired.

Step 5. Enjoy!

What Else Can I Use?

• Apples can be used in place of pears.
• Granulated sugar, brown sugar, or coconut sugar works in the recipe
• You can use butter in place of the coconut oil

These Easy Cinnamon Baked Pears are special because:

They’re a make-ahead dessert that requires very little effort for such a delicious reward

They’re dairy free AND gluten free

You can pair them with any toppings your heart desires!

More Delectable Desserts

My Everyday Apple Tart (Gluten Free)

My Magic Lemon Meringue Pie Pudding (Gluten Free, Dairy Free, Vegetarian)

Jumbo Bakery-Style Orange Poppy Seed Muffins (Gluten Free, Dairy Free)

If you make my Easy Cinnamon Baked Pears, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

The Easiest Cinnamon Baked Pears (Gluten-free, dairy-free)

The magic of roasting pears is that it transforms them into a symphony of sweet, tender, and caramelized goodness – its comfort and indulgence with zero effort.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Course Dessert

Cuisine American

Servings 6

Calories 139 kcal

Ingredients

  

1x2x3x

• 5 Bosc pears
• 1 tablespoon sugar of any kind
• ½ lemon juiced
• 1 tsp cinnamon
• ⅛ teaspoon salt
• 1 tsp vanilla
• 2 Tbsp coconut oil dotted on top

Instructions

 

• Preheat the oven to 425 Degrees F.
• Toss everything together in a 9×13 baking dish, dotting the coconut oil on top.
• Bake for 40-45 minutes, tossing every 15 minutes.
• Serve with whipped cream or ice cream and granola on top, if desired.

Nutrition

Calories: 139kcalCarbohydrates: 26gProtein: 1gFat: 5gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gTrans Fat: 0.01gSodium: 56mgPotassium: 186mgFiber: 5gSugar: 17gVitamin A: 39IUVitamin C: 11mgCalcium: 16mgIron: 0.3mg

Keyword cinnamon, dessert, Pears

Tried this recipe?Let us know how it was!