Zucchini ‘Tzatziki’ Dip (Vegetarian, Gluten Free)
When your garden (or local farmer’s market) is overflowing with Zucchini, here’s a super simple twist on a Tzatziki you can whip up in minutes!
When your garden (or local farmer’s market) is overflowing with Zucchini, here’s a super simple twist on a Tzatziki you can whip up in minutes!
You won’t believe how easy it is to create this guilt-free indulgence that’s perfect for Fourth of July festivities or any summer evening (or hey, even breakfast – no judgment here!)
Now this is a summer salad! People go wild for this Berry Caprese and it couldn’t be easier to make, making it the perfect addition to your Memorial Day festivities (or really any entertaining at all!). The trick to making a simple salad spectacular? Building flavor! Fresh arugula starts this recipe off with a distinctive spicy kick that’s just waiting to be balanced with sweet berries, creamy mozzarella balls and sweet tangy balsamic glaze. Simple, beautiful, and downright delicious!
Step 1. In a large bowl, dress arugula and thinly sliced shallot with lime juice, salt, and extra virgin olive oil.
Step 2. Lay dressed arugula on a large, shallow serving platter.
Step 3. Top with berries, mozzarella, and herbs.
Step 4. Finish with salt, juice from the other half of the lime, and balsamic glaze.
Enjoy!
You can use any berries you have on hand, or whatever is in season!
It is the perfect addition to almost any meal – brunch, lunch or a summer BBQ dinner!
It takes 10 minutes to make, tops.
It’s gluten free and vegetarian, great for when feeding a crowd!
Mediterranean Salad with Roasted Red Pepper Dressing
If you make this Berry Caprese 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 there is one marinade you need for summer, it’s this one. When I am having people over for a barbecue, this is one of the recipes I turn to. It’s quick to throw together, packed with tart, salty, sweet, COMPLEX flavor and does all…
Ranch dressing… it has a reputation. It’s widely loved, and understandably. It’s creamy, savory, and really flavorful. Some people even put it on their pizza, though that’s a contentious debate I don’t have time to weigh in on here.  My husband loves ranch dressing, but…
Oh, this pasta.
This. Pasta.
This is exactly the pasta I want to eat in the summer when produce is at its peak and the days are long and hot.
This Creamed Corn Pasta with Zucchini is loaded with vegetables and has a delicious sauce made of garlic, caramelized onion, lemon, and yogurt. And of course, reserved pasta water (you know me by now.)
This dish is light and flavorful with depth and sweetness from slow caramelized onions, brightness from lemon, and creaminess from the yogurt and starchy pasta water. A dusting of basil before serving and it’s basically summer on a plate. One of the best parts is that leftovers, eaten cold, make for a delicious pasta salad lunch the next day.
Step 1. Heat oil in large pan and add the diced onion with a pinch of salt. Cook until caramelized.
Step 2. Add the garlic, zucchini, and corn with a large pinch of salt and cracked pepper and cook for three minutes, stirring once.
Step 3. Transfer vegetables to a large bowl and set aside. The zucchini will seem like it’s underdone, but it will continue to cook as it sits. Do not overcook or it will be mushy.
Step 4. Cook pasta one minute less than package directions, reserving 1/2 cup of pasta water.
Step 5. Strain pasta and transfer to the bowl of vegetables.
Step 6. In your pan over medium heat, stir together the lemon zest and juice, pasta water, and yogurt and bring to a simmer.
Step 7. Add the pasta and vegetables back in and toss, cooking for 30 seconds to coat.
Step 8. Enjoy.
Baked Goat Cheese Pasta with Lemon + Crispy Prosciutto (Gluten Free Friendly)
Spicy Fusilli Pasta with Tomato + Cream (Gluten Free, Vegetarian, Dairy-Free Friendly)
Squash Pasta with Sage Lemon Butter
Slow Roasted Tomato + Garlic Pasta
If you make this Creamed Corn Pasta with Zucchini and Basil, 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!
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Peach season is here, and to me that means peach salads, jams, cobbler, and simple, summery cakes like this one. Peaches are one of my favorite fruits. this might be in part to their elusiveness. they are in season for a mere month or two…
Know someone who doesn’t like Brussels sprouts? Let’s change their mind. These Brussels are inspired by the famed Union Square Cafe in New York City, and they are SO delicious. They are sliced thin (I use a mandolin for this) and tossed with lemon, fragrant…
My husband declared this “Maybe the best salad I’ve ever made.” And I make a LOT of salads. Granted, it’s basically Mexican Street Corn in a bowl, and a popular dish in Mexico called Esquites. It is easy to make, filled with rich flavors that…
As the name indicates, this coleslaw comes together VERY quickly. Not only that, it can and should be made a few hours ahead as they flavors meld with a bit of time in the fridge. It’s my kind of coleslaw, light and fresh with lots of bright flavor and crunch.Â
When it comes to making pies vs. making crumbles, I am firmly in the Team Crumble camp. This one is a lighter take on the baked fruit desserts we all love, gluten free, refined sugar free and dairy free excluding the butter.
I love eating pie, don’t get me wrong, but I don’t love making fruit pies. It’s a lot of work, and often I end up disappointed with the flakiness of the crust. I have such admiration for those of you who are skilled pie bakers. Please bake one for me!
This is the type of fruit dessert I turn to year round. It is so simple to make, can be asssembled ahead and baked when you want to eat it, and is endlessly adaptable. You may remember my No-Peel Apple Almond Crisp, which is a great example of this.
Here, strawberries and rhubarb are tossed in a sweet mixture with simple spices and topped with the most delicious, crispy oat topping flecked with warm ginger. The combination is incredible, and frankly, I can’t be trusted around a whole pan of this.
If you make this strawberry rhubarb crumble, I’d love to hear from you! Message me on Instagram, or share in your stories so I can see your creations. Enjoy, my lovelies!
It’s finally summer, which means less meals roasting in the oven and more of these light, refreshing suppers around here. This recipe is a perfect weeknight dinner, as the shrimp get a quick 30 minute marinade and then cook on the stovetop for under 5…