Why You’ll Love This Recipe:

• Easy to Make: Minimal prep and simple steps.
• Comforting & Delicious: Perfectly creamy with roasted tomato depth.
• Made from Scratch: No canned soup needed—just fresh, flavorful ingredients.
• Perfect Pairing: Homemade Parmesan croutons that add the perfect crunch.

Equipment Needed

• Sheet pan – For roasting the tomatoes, onions, and garlic
• Blender or food processor – To blend the roasted ingredients into a creamy soup
• Large pot or saucepan – To simmer the soup
• Measuring cups and spoons – For precise ingredient portions
• Small mixing bowl – For preparing the crouton topping
• Baking sheet – For toasting the Parmesan croutons
• Parchment Paper – I like using a unbleached parchment paper
• Microplane – For grating the parmesan cheese

Watch the Recipe Video

Ingredients You’ll Need:

• For the Soup:
  • 6 cups cherry or grape tomatoes (about 2 pints)
  • 2 medium onions, quartered
  • 4 garlic bulbs, tops removed
  • 2 tablespoons olive oil
  • Salt and freshly cracked black pepper, to taste
  • 1 bunch fresh thyme
  • 1 bunch fresh rosemary
  • 1 tbsp dried oregano
  • 4 cups vegetable or chicken broth
  • 1 cup grated Parmesan cheese
  • 1/2 cup milk or coconut milk
  • Fresh basil for garnish (optional)
• For the Parmesan Croutons:
  • 4 cups cubed sourdough or crusty bread (about 4 slices)
  • 2 tablespoons olive oil
  • 1/2 cup grated Parmesan cheese
  • 1 bunch fresh thyme
  • 1/2 teaspoon garlic powder
  • Salt and freshly cracked black pepper, to taste

How to Make Sheet Pan Creamy Tomato Soup with Parmesan Croutons:

Step 1: Roast the Veggies

Start by preheating your oven to 400°F (200°C). Place your tomatoes, quartered onion, and garlic bulbs on a large sheet pan. Drizzle with olive oil and season with salt, pepper, dried basil, and oregano, and sprinkle over the fresh herbs. Toss everything together to coat. Roast the veggies in the oven for about 40-45 minutes, or until the tomatoes burst and the onions and garlic are soft and caramelized. This roasting process will bring out the natural sweetness and depth of flavor in the tomatoes.

Step 2: Blend the Soup

Once the veggies are roasted to perfection, transfer them to a blender or food processor. Add the tomato paste and vegetable or chicken broth. Blend until smooth, then pour the mixture into a pot or large saucepan. Let it simmer over medium heat for 10-15 minutes to meld the flavors together. Stir in your choice of milk or coconut milk to give the soup a rich, creamy texture. Season with salt and pepper to taste.

Step 3: Make the Parmesan Croutons

While the soup is simmering, it’s time to make those crunchy Parmesan croutons that will take your soup to the next level. On a separate sheet pan, toss cubed sourdough bread with olive oil, fresh thyme, grated Parmesan cheese, garlic powder, salt, and pepper. Spread the bread cubes in an even layer and toast them in the preheated oven for about 10-12 minutes, or until golden and crispy.

Step 4: Serve and Enjoy!

Ladle the creamy tomato soup into bowls, then top with a generous handful of crispy Parmesan croutons. Garnish with fresh basil if desired, and serve immediately. The warm, velvety soup paired with the crunchy, cheesy croutons is the perfect combination of textures and flavors.

Why This Recipe is Perfect for Any Skill Level

One of the best things about this Sheet Pan Creamy Tomato Soup with Parmesan Croutons is that it’s incredibly easy to make, even if you’re a beginner cook. Roasting the tomatoes, onions, and garlic on a sheet pan cuts down on prep time and cleanup. There’s no need to spend hours slaving over a stovetop—just blend everything together, simmer, and enjoy!

Plus, the Parmesan croutons are super simple to make and add that extra touch of flavor and crunch. This recipe is also customizable—whether you prefer dairy-free, vegan, or low-sodium options, you can easily adjust the ingredients to meet your dietary needs.

Tips for the Perfect Sheet Pan Tomato Soup:

• Roasting tip: Make sure you don’t overcrowd the sheet pan with your tomatoes, onions, and garlic. This ensures even roasting and brings out the best flavors.
• Broth variations: Feel free to use any type of broth you prefer—vegetable, chicken, or even bone broth for added richness.
• Make ahead: You can prepare the soup ahead of time and store it in the fridge for up to 3 days. Simply reheat and serve with fresh croutons when ready.
• Texture: If you prefer a smoother texture, you can use an immersion blender directly in the pot for a silky finish.

This Sheet Pan Creamy Tomato Soup with Parmesan Croutons is the perfect blend of simplicity and comfort. It’s an easy, flavorful recipe that anyone can make, whether you’re a beginner or a seasoned chef. Plus, the homemade Parmesan croutons take it to the next level, providing the perfect crunchy contrast to the smooth, creamy soup. So next time you’re craving a cozy bowl of soup, skip the canned options and try this homemade version, you won’t be disappointed!

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Sheet Pan Creamy Tomato Soup with Parmesan Croutons

This Sheet Pan Creamy Tomato Soup with Parmesan Croutons recipe is a simple, comforting dish perfect for any occasion! With roasted tomatoes, garlic, and onions blended into a rich, creamy soup, topped with crispy Parmesan croutons. This recipe is beginner-friendly, customizable, and perfect for cozy nights in. Try this homemade tomato soup today for a flavorful, easy-to-make comfort food classic!

Servings 4

Ingredients

Soup

• 6 cups cherry tomatoes
• 2 medium white onions quartered
• 2 garlic cloves tops cut off
• 2 tbsp olive oil
• 6-8 Roma tomatoes halved
• 1 bunch fresh thyme
• 1 bunch fresh rosemary
• 2 tbsp basil chopped (for garnish)
• 1 tbsp oregano
• 4 cups or vegetable broth
• 1 cup Parmesan cheese freshly grated
• 1 cup milk I use @fairlife
• salt & pepper I use @diamondcrystalsalt

Parmesan Croutons

• 4 cups cubed sourdough or crusty bread
• 1 tbsp olive oil
• 1/2 cup freshly grated Parmesan cheese
• 1 bunch fresh thyme
• Salt & pepper to taste

Instructions

• Preheat oven to 400F degrees. Line large baking sheet with parchment paper. On the large sheet, add the tomatoes and onion and garlic bulbs. Drizzle with olive oil, salt, pepper and oregano. Add fresh herbs and toss to coast. Roast for 40-45 minutes until tomatoes burst and the onions and garlic are soft and caramelized.
• Transfer the roasted veggies to a blender or food processor (I use @vitamix) to blend the soup together. Squeeze in the roasted garlic and add in the broth, milk, Parmesan cheese and more salt & pepper. Blend until smooth.
• Pour the mixture into a pot over medium heat. Let simmer for 10-15 minutes, stirring occasionally. Add seasoning as needed.
• Distribute soup into bowls and top with croutons, milk drizzle, Parmesan cheese, chopped basil and a few cracks of black pepper. Serve and enjoy!

The post Sheet Pan Creamy Tomato Soup with Parmesan Croutons: Easy, Comforting, and Full of Flavor appeared first on Everything Delish.

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Jennifer Aniston Salad

The viral Jennifer Aniston Salad that makes for the perfect summer dish!

Servings 2

Ingredients

• 1 cup quinoa
• 1 cup lite feta crumbled
• 2 baby cucumbers chopped
• 1 can chickpeas rinsed and drained
• 1/3 cup mint chopped
• 1/3 cup parsley chopped
• 1/2 red onion diced
• 1/3 cup walnuts chopped
• Dressing
• 1/2 cup olive oil
• 1 lemon juiced
• 1 garlic clove grated
• Salt & pepper

Instructions

• Cook quinoa and let fully cook before adding to salad. Mix together dressing ingredients and add to a large jar. Add quinoa, followed by chickpeas, cucumbers, walnuts, onions, mint, parsley and feta. Add to a bowl and mix together. Finish with black pepper and fresh mint. Enjoy!

Watch the Recipe Video

The post The Viral Jennifer Aniston Salad appeared first on Everything Delish.

Are you looking for a unique and delicious pasta salad recipe to elevate your summer meals? Look no further! This Garlic Scape Pesto Pasta Salad is the perfect combination of fresh flavors and vibrant colors, making it a standout dish at any gathering. This recipe is easy to make and packed with the summer delight of garlic scapes, basil, and other wholesome ingredients. Discover how to make this delightful pasta salad that will impress your guests this summer!

Why Garlic Scape?

Before we dive into the recipe, let’s talk about garlic scapes. Garlic scapes are tender green shoots that grow from garlic bulbs and are a summer delicacy. These curly, vibrant stalks have a mild garlic flavor and are typically available in late spring and early summer. They add a unique twist to traditional pesto, making it a perfect ingredient for a summer pasta salad! You can also use them to make a delish butter flavour or infused oil!

Tips for the Perfect Pasta Salad

• Use Fresh Ingredients: For the best flavor, fresh garlic scapes and basil. Fresh ingredients make a significant difference in taste. Summer is the perfect opportunity to take advantage of farmers markets for your ingredients!
• Chill Before Serving: Letting the pasta salad chill in the refrigerator for at least an hour enhances the flavors and makes it even more refreshing.
• Customize Your Salad: Feel free to add other vegetables like bell peppers, cucumbers, or artichoke hearts to the salad. You can also use different types of pasta to suit your preferences.

Equipment Needed

Food Processor

A high-quality food processor is a must-have for making garlic scape pesto. This versatile kitchen appliance will help you blend the garlic scapes, basil, Parmesan cheese, pine nuts, olive oil, and lemon juice into a smooth, flavorful pesto. Look for a food processor with a powerful motor and sharp blades to ensure a consistent texture.

Top Picks:

• Cuisinart
• Breville

Large Pot

To cook the pasta perfectly, you’ll need a large pot that can hold enough water for the pasta to move around freely while it cooks. A pot with a capacity of at least 6 quarts is ideal for boiling pasta without overcrowding.

Top Picks:

• All-Clad
• Calphalon

Colander

A colander is essential for draining the cooked pasta. Choose a colander with sturdy handles and a stable base to make the draining process easy and safe. A stainless steel colander is durable and easy to clean.

Top Picks:

• OXO
• Amazon

Mixing Bowl

A large mixing bowl is necessary for combining the pasta with the garlic scape pesto and other salad ingredients. Opt for a mixing bowl that is large enough to allow you to toss the pasta and pesto together without spilling.

Top Picks:

• Pyrex
• OXO

Chef’s Knife

A sharp chef’s knife is crucial for chopping garlic scapes, basil, and other vegetables for the pasta salad. A well-balanced knife with a comfortable grip will make the preparation process more efficient and enjoyable.

Top Picks:

• Wüsthof
• Victorinox

Cutting Board

Pair your chef’s knife with a sturdy cutting board. Choose a cutting board that is large enough to accommodate all your chopping needs and made from a material that is easy on your knife’s blade, such as wood or plastic.

Top Picks:

• John Boos
• OXO

Lemon Juicer

A lemon juicer will help you extract fresh lemon juice with ease, adding a zesty brightness to your garlic scape pesto. Manual juicers are simple to use and clean.

Top Picks:

• Zulay
• OXO

Grater

A grater is needed for finely grating Parmesan cheese. A microplane grater is particularly effective for achieving a fine, even grate that blends seamlessly into the pesto.

Top Picks:

• Microplane
• Cuisipro

Measuring Cups and Spoons

Accurate measurements are key to perfecting your garlic scape pesto. Invest in a reliable set of measuring cups and spoons to ensure you get the right proportions of each ingredient.

Top Picks:

• OXO
• KitchenAid

Serving Bowl

Once your Garlic Scape Pesto Pasta Salad is ready, a beautiful serving bowl will make it look even more appetizing. Choose a bowl that complements the vibrant colors of the salad and is large enough to hold the entire dish.

Top Pick:

• Viral Wooden Salad Bowl

Watch the Recipe Video

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Garlic Scape Pesto Pasta Salad

Transform your summer meals with this vibrant Garlic Scape Pesto Pasta Salad! This easy-to-make dish combines the unique flavor of garlic scapes with fresh basil, Parmesan cheese, pine nuts, and lemon juice for a zesty pesto!

Servings 6

Ingredients

Garlic Scape Pesto

• 3 handfuls basil
• 1/3 cup pine nuts
• 1/2 cup olive oil
• 1 lemon juiced
• 1 handful spinach
• 1 cup garlic scapes halved
• 1/2 cup parmesan cheese
• salt & pepper

Pasta Salad

• 1 lb. pasta of choice I used orecchiette
• 1 cup mozzarella pearls
• 1 cup spinach chopped
• 1 handful of asparagus sliced in 3
• 1 cup snap peas chopped
• 1/2 cup peas
• 1 lemon juiced
• 1 tbsp olive oil
• salt & pepper
• 1 handful of mint chopped

Instructions

• Cook pasta in salted water and set aside once cooked. In a food processor or blender, combine all ingredients for pesto. Process until combined and set aside.
• Once pasta is cooked, let cool completely and add to a large bowl. Heat a medium-sized saucepan over med-high heat and add in olive oil. Add in chopped asparagus and season with lemon juice, olive oil, salt & pepper. Cook until soft (6-7 minutes). Once asparagus is cooked, set aside.
• Assemble pasta salad with all ingredients that are prepped. Add mozzarella pearls, and fresh mint and dress the salad with garlic scape pesto. Top with black pepper and mix until pasta is evenly cooked. Serve and enjoy!

The post Garlic Scape Pesto Pasta Salad appeared first on Everything Delish.

Are you ready to elevate your salad game? Certainly, look no further than this mouth-watering Grilled Chicken Caesar Salad with Toasted Breadcrumbs. Because we all love a Chicken Caesar Salad Recipe! This salad is a perfect blend of juicy grilled chicken, crisp romaine lettuce, and a tangy Caesar dressing, all topped with crunchy homemade breadcrumbs. Let’s dive into how you can make this delicious dish at home, which is perfect for the summer!

Tips for the Perfect Salad

• Quality Ingredients: Use fresh ingredients for the best flavor for this Chicken Caesar Salad Recipe. I have the ultimate tip on how to store your lettuce to ensure it is always crisp and you can check it out here.
• Homemade Breadcrumbs: Day-old bread works best for making crunchy breadcrumbs. I used old hamburger buns and it worked perfectly!
• Grill Marks: Ensure your grill is hot enough to give the chicken those desirable grill marks. No doubt, this will enhance both the flavor and presentation.

The Ultimate Dinner Party Dish

Quick & Easy Preparation: Hosting a dinner party can be stressful, but preparing a Caesar salad is quick and everyone loves it- right?! Pre-wash and chop the lettuce, prepare the dressing and have your croutons ready to go. This means you can spend more time enjoying your guests’ company and less time in the kitchen.

Pairing Perfection: Caesar salad pairs well with a variety of dishes, making it a versatile addition to any menu. It complements grilled meats, seafood, pasta dishes, and even wine. It’s tangy dressing and savory flavors enhance the taste of your main courses, creating a harmonious dining experience.

Always a Crowd Pleaser: One of the standout features of the Caesar salad is its universal appeal. Add grilled chicken, shrimp, or even tofu to cater to diverse dietary needs without compromising on taste.

Equipment Needed

• Cutting Board: A cutting board is essential for chopping lettuce, slicing chicken, and prepping other ingredients. Opt for a large wooden board to provide ample space for all your cutting tasks.
• Chef’s Knife: A sharp chef’s knife is crucial for efficiently chopping vegetables, slicing grilled chicken, and cubing bread for the toasted breadcrumbs.
• Grill or Grill Pan: To achieve that perfect flavor, you’ll need a grill or a grill pan. A grill pan is a great alternative if you don’t have access to an outdoor grill.
• Tongs: Tongs are essential for flipping the chicken on the grill and for tossing the salad. They provide a firm grip and keep your hands safe from heat.
• Mixing Bowls: You’ll need a few mixing bowls in different sizes to marinate the chicken, prepare the dressing, and toss the salad.
• Whisk: A whisk is necessary for making the Caesar dressing. It helps blend the ingredients smoothly, ensuring a creamy and well-emulsified dressing.
• Garlic Press or Minced Garlic: If you prefer fresh garlic in your dressing, a garlic press can make minced garlic quick and easy. Alternatively, pre-minced garlic works too.
• Grater or Microplane: A grater or microplane is perfect for finely grating Parmesan cheese for the dressing and as a topping for the salad.
• Skillet or Frying Pan: A skillet or frying pan is necessary for toasting the breadcrumbs. Ensure it’s large enough to fit all the bread cubes without overcrowding.
• Meat Thermometer: To ensure the chicken is cooked to a safe temperature, aim for an internal temperature of 165°F (75°C).
• Salad Spinner: A salad spinner is useful for thoroughly washing and drying the romaine lettuce, ensuring your salad is crisp and not watered down.

Watch the Recipe Video

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Grilled Chicken Caesar Salad with Toasted Breadcrumbs

Enjoy a delicious Grilled Chicken Caesar Salad with Toasted Breadcrumbs with this easy-to-follow recipe. Perfect for any meal, this salad features juicy grilled chicken, crisp romaine lettuce, and a tasty homemade Caesar dressing, all topped with crunchy, flavorful toasted breadcrumbs. Impress your guests with this classic, crowd-pleasing dish that's quick to prepare and packed with flavor. Ideal for weeknight dinners or special occasions!

Course Appetizer, dinner, lunch, Main Course, Salad

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Ingredients

Grilled Chicken

• 2 chicken breasts
• 1 tsp paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp oregano
• Salt & pepper

Bread Crumbs

• 2 rosemary sprigs
• 2 thyme sprigs
• 2 hamburger buns or pieces of Bread
• Avocado oil spray

Salad

• 2 heads romaine lettuce chopped
• 1 cup Parmesan cheese grated

Caesar Dressing

• 1/2 lemon juiced
• 2 garlic cloves
• 2 anchovies
• 2 egg yolks
• 1 cup olive oil
• Few dashes Worcestershire
• 1 tsp Dijon mustard
• 1 cup Parmesan cheese
• Salt & pepper

Instructions

• Preheat oven to 350F degrees. Spray baking sheet with cooking spray and set aside.
• For the chicken- pound with meat mallet and season both sides. Add to air fryer at 375F degrees for 10 minutes. Let rest and check temp with thermometer – should be 165F degrees.
• Add hamburger buns to food processor. Process until crumbs are formed. Add to baking sheet. Spray with avocado oil and toss with fresh herbs. Bake for 10-12 minutes in oven until breadcrumbs are toasted.
• Add all dressing ingredients minus, olive oil, Parmesan cheese and black pepper to food processor. Process until dressing is formed and slowly add in olive oil. Stop food processor and add in Parmesan cheese and black pepper. Process again until combined. Chop and wash romaine and add to a large bowl. Top with Parmesan cheese, toasted bread crumbs and black pepper. Add grilled chicken and top with fresh lemon and dressing. Serve and enjoy!

The post Grilled Chicken Caesar Salad with Toasted Breadcrumbs appeared first on Everything Delish.

Welcome to pasta salad season aka the best season, where vibrant colors and fresh flavors abound! As we bid farewell to winter and embrace the warmth of spring, what better way to celebrate than with a delightful spring pasta salad? Bursting with bright and flavorful ingredients, this salad features a zesty lemony caper and shallot vinaigrette. It is perfectly complemented by a medley of ingredients including juicy tomatoes, crumbled feta, shaved asparagus, chopped artichokes, red onions, and crunchy walnuts.

Why This Recipe Works

• Seasonal Ingredients: Spring brings an abundance of fresh produce, and this pasta salad makes the most of it with ingredients like asparagus, artichokes, and cherry tomatoes, adding both flavor and nutrition to the dish.
• Flavorful Vinaigrette: The tangy and bright flavors of the lemony caper and shallot vinaigrette elevate the taste of the salad, tying all the ingredients together in a bright and tangy blend.
• Texture and Crunch: From the crispness of the asparagus to the crunch of the walnuts, this salad offers a delightful variety of textures that keep each bite interesting and satisfying.
• Versatility: While this recipe highlights specific ingredients, feel free to customize it based on your preferences or what’s available in your pantry. You can easily swap ingredients or add additional ones to suit your taste.

How To Store Pasta Salad

To maintain the freshness and flavor of your pasta salad, proper storage is key. After preparing your pasta salad, ensure it cools completely before storing it in an airtight container in the refrigerator. This helps prevent the salad from going bad and keeps the salad tasting its best. Additionally, consider storing any dressings or toppings separately. As you can add them just before serving to prevent the salad from becoming soggy. When properly stored, pasta salads can typically last in the refrigerator for up to three to four days. By following these storage tips, you can enjoy your delicious pasta salad for several days, making meal prep and leftovers a breeze.

Pasta Salad = The Perfect Hosting Dish

Pasta salads are an absolute top-tier dish when it comes to hosting, and dinner parties, offering a perfect blend of convenience, versatility, and crowd-pleasing flavor. I love how pasta salads can be prepared ahead of time, and they are easy to store! Perfect for when bringing a dish to dinner parties. This delectable dish caters to a crowd- as it can be made based on dietary preferences and can easily be customized to accommodate allergies or dietary restrictions.

Ingredients Needed

• Pasta of choice
• asparagus
• cherry tomatoes
• red onion
• artichokes
• walnuts
• microgreens
• feta
• olive oil
• shallots
• capers
• Dijon mustard
• red wine vinegar
• honey
• salt & pepper
• avocado oil

Equipment Needed

• Large Pot: A large pot is essential for boiling the pasta. Choose a pot with enough capacity to accommodate the pasta without overcrowding, which ensures even cooking.
• Colander: A colander or strainer is necessary for draining the cooked pasta. Make sure it’s large enough to hold the pasta without spilling.
• Mixing Bowl: A spacious mixing bowl is required for tossing the cooked pasta with the dressing and other ingredients. Opt for a bowl that provides ample room for thorough mixing.
• Whisk or Mixing Utensil: You’ll need a whisk or mixing utensil to combine the ingredients for the dressing. A whisk works well for emulsifying dressings, but a fork or spoon can also suffice.
• Cutting Board and Knife: Depending on the ingredients you choose, you may need a cutting board and knife for chopping vegetables, herbs, cheese, or other toppings.
• Measuring Cups and Spoons: Accurately measuring ingredients is crucial for achieving the desired flavor and consistency in your pasta salad. Keep measuring cups and spoons on hand for precise portioning.
• Serving Platter or Bowl: Once your pasta salad is ready, transfer it to a serving platter or bowl to present it beautifully to your guests.

Watch the Recipe Video

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Spring Pasta Salad with Lemony Caper & Shallot Vinaigrette

Indulge in the vibrant flavors of spring with this bright and flavorful Spring Pasta Salad featuring a zesty Lemony Caper & Shallot Vinaigrette. Bursting with seasonal produce, this recipe combines pasta with a medley of fresh ingredients including cherry tomatoes, shaved asparagus, artichokes, and crunchy walnuts!

Course Appetizer, dinner, lunch, Main Course, pasta, Salad

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 6

Ingredients

Pasta Salad

• 1 box of pasta of choice
• 1/2 lemon juiced
• 1 cup cherry tomatoes halved
• 1/2 red onion thinly sliced
• 1 can artichokes halved
• 1 cup walnuts
• 5-6 asparagus sprigs peeled
• 1/2 cup feta crumbled
• 1 handful microgreens

Vinaigrette

• 1/2 lemon juiced & zested
• 1 tbsp avocado oil
• 2 tbsp capers
• 1 small shallot thinly sliced
• 1/2 cup olive oil
• 1 tbsp Dijon mustard
• 2 tbsp honey
• 2 tsp red wine vinegar
• salt & pepper

Instructions

Pasta Salad

• Bring a large pot of salted water to boil. Once boiled, add pasta and cook according to box instructions. Once pasta is cooked, set aside until cooled.
• Once the pasta is cooled completely, add all other pasta salad ingredients to a large bowl with the pasta. Squeeze lemon over top and top with a few cracks of black pepper.

Vinaigrette

• In a small saucepan, add avocado oil over medium-high heat. Once oil is heated, add in capers and shallots. Season with salt & pepper. Once shallots start to sizzle, reduce heat to low-medium, continuously moving them around to ensure they don’t burn. Cook for 8-10 minutes, until capers and shallots have lightly browned and become crispy. Remove from heat and seat aside.
• In a small bowl, combine all vinaigrette ingredients. Add in the fried shallots, avocado oil and capers. Mix until combined. Taste and season as necessary.

Assembly

• Drizzle salad dressing overtop of the pasta salad. Serve and enjoy!

The post Spring Pasta Salad with a Lemony Caper & Shallot Vinaigrette appeared first on Everything Delish.

Are you tired of the same old salad routine? Ready to tantalize your taste buds with something bold and flavorful? Look no further than this delicious Taco Salad with Creamy Chili-Lime Vinaigrette recipe! Packed with vibrant colors, textures, and zesty flavors, this dish will elevate your salad game to a whole new level. Plus, it’s quick, easy to make, and perfect for any occasion – whether you’re hosting a summer barbecue or simply craving a fresh and satisfying meal.

Why Taco Salad?

Taco salad is a beloved dish that combines the best of both worlds – the fresh crunch of salad greens with the bold flavors of a classic taco. It’s versatile, customizable, and perfect for any occasion, whether you’re whipping up a quick weeknight dinner or hosting a festive gathering with friends and family. I love making taco salad with leftover ground beef. The beef I used for the salad was used the night before for tacos and made for a great ingredient in this salad!

The Star of the Show: Creamy Chili-Lime Vinaigrette

What sets this Taco Salad apart from the rest is its irresistible Creamy Chili-Lime Vinaigrette. This tangy and zesty dressing adds a burst of flavor that takes the salad to new heights. Made with sour cream, olive oil, lime juice, honey, and a blend of chili powder and cumin, this vinaigrette strikes the perfect balance between creamy, spicy, and refreshing. Not digging sour cream? No problem! Swap the sour cream for Greek yogurt or omit the dairy entirely.

Ingredients You’ll Need:

• Fresh romaine lettuce, chopped
• Fresh jalapenos, thinly sliced
• Black beans, drained and rinsed
• Ground beef
• Shredded cheddar cheese
• Fresh cilantro, chopped
• Taco shells

Why You’ll Love It:

• Flavor Explosion: The combination of fresh veggies, seasoned meat, and creamy vinaigrette creates a symphony of flavors that will leave your taste buds dancing.
• Customizable: Feel free to customize your Taco Salad with your favorite toppings, such as diced onions, sliced jalapeños, or crunchy bell peppers.
• Healthy and Filling: Packed with protein, fiber, and essential nutrients, this salad is both nutritious and satisfying, making it a guilt-free indulgence.

Tips for Success:

• Customize your taco salad with your favorite toppings such as diced red onions, sliced jalapeños, or chopped bell peppers.
• For a vegetarian version, swap the ground beef for grilled tofu or your favorite meat alternative.
• Make a big batch of the creamy chili-lime vinaigrette and store it in an airtight container in the refrigerator for up to a week. It’s also great as a dip for veggies or a dressing for other salads.

Equipment Needed:

Preparing a delicious taco salad doesn’t require much in terms of specialized equipment. Here’s a list of basic kitchen tools and equipment you’ll need:

1. Skillet or Pan: You’ll need a skillet or frying pan to cook the ground meat (beef, turkey, or chicken) with taco seasoning until it’s browned and cooked through.
2. Mixing Bowl: A large mixing bowl is essential for combining all the salad ingredients. Opt for a bowl that’s big enough to toss everything comfortably.
3. Cutting Board and Knife: Use a cutting board and a sharp knife to chop the lettuce, tomatoes, avocado, and cilantro. A sturdy cutting board provides a stable surface for chopping and slicing.
4. Whisk or Fork: You’ll need a whisk or fork to mix the ingredients for the creamy chili-lime vinaigrette. Make sure it’s well-mixed and smooth for optimal flavor.
5. Measuring Cups and Spoons: Use measuring cups and spoons to accurately measure ingredients for the salad and the dressing. This ensures the right balance of flavors and consistency.
6. Serving Plate or Bowl: Once your taco salad is assembled and dressed, serve it on a large plate or in a bowl. Choose a vessel that’s visually appealing and spacious enough to showcase the vibrant colors of the salad.

Optional Equipment:

1. Salad Spinner: If you’re using fresh lettuce or greens, a salad spinner can be handy for washing and drying them thoroughly before chopping. Dry greens help prevent the dressing from becoming watery.
2. Citrus Juicer: While not essential, a citrus juicer can make it easier to extract juice from limes for the vinaigrette. Alternatively, you can simply squeeze the lime by hand.
3. Tongs or Salad Servers: Tongs or salad servers are useful for tossing the salad ingredients together and serving individual portions.
4. Food Processor or Blender: If you prefer a smoother vinaigrette, you can use a food processor or blender to emulsify the ingredients into a creamy dressing.
5. Storage Containers: If you have leftovers, store them in airtight containers in the refrigerator for future meals. Glass or plastic containers with lids work well for storing salad components separately.

Ready to take your salad game to the next level? Whip up a batch of this irresistible Taco Salad with Creamy Chili-Lime Vinaigrette and prepare to be amazed. With its bold flavors, fresh ingredients, and easy preparation, this dish is sure to become a new favorite in your recipe repertoire. So grab a fork and dig in – you won’t be disappointed!

Recipe Video

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Taco Salad with Chili-Lime Vinaigrette

Indulge in a flavorful twist on a classic favorite with our Taco Salad featuring zesty Chili-Lime Vinaigrette. Quick to prepare and bursting with bold flavors, this recipe is sure to become a go-to favorite for busy weeknights or casual gatherings. Experience the perfect balance of textures and tastes with every bite of this irresistible Taco Salad with Chili-Lime Vinaigrette!

Course dinner, lunch, Main Course, Salad

Cook Time 30 minutes minutes

Servings 4

Ingredients

Ground Beef

• 1 lb lean ground beef
• 1 tbsp avocado oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp chili flakes
• 2 medium jalapenos diced
• 1 red onion diced
• 1 red pepper diced
• 1 yellow pepper diced
• 2 cloves garlic chopped

Taco Salad

• 2 large heads romaine lettuce chopped
• 1 jalapeno thinly sliced
• 1 cup shredded cheddar cheese
• 1 can kidney or black beans drained and rinsed
• 2 limes quartered
• 3-4 taco shells crumbled (I used siete)
• 1/2 small red onion diced
• 1 handful cilantro chopped

Chili-Lime Vinaigrette

• 1/4 cup olive oil
• 2 limes juiced
• 1 1/2 tbsp honey
• 1/2 tsp salt
• few cracks of black pepper
• 1 tsp cumin
• 1 tsp chili powder
• 1/4 cup lite sour cream or plain greek yogurt

Instructions

Ground Beef

• In a large skillet or saucepan, heat oil over medium heat and add in garlic and onions. Once soft, add in peppers and jalapenos. Add 1/2 tsp salt and a few cracks of black pepper. Cook until soft, about 6-7 minutes.
• Add in ground beef, and break it into pieces with the back of a wooden spoon. Cook for 3-4 minutes and add in seasonings. including remaining salt and black pepper. Mix until combined. Cook ground beef for another 6-7 minutes, until there is no pink and the beef is fully cooked. Remove from saucepan and add to a bowl. Cover and set aside.

Chili-Lime Vinaigrette

• Add all ingredients to a small mixing bowl. Mix until combined. Taste and season as necessary,

Taco Salad

• In a large salad bowl, combine all of the ingredients. Add in ground beef. Mix until combined. Squeeze lime juice over top and drizzle salad dressing all over. Toss until combined. Serve and enjoy!

The post Taco Salad with Creamy Chili-Lime Vinaigrette Recipe appeared first on Everything Delish.

Is anyone else here a private chef for their significant other?! I love cooking, but doing it at six months pregnant means that everything is hurting and I want to make dinner as simply and quickly as possible! This is why this 20-minute Walnut-Crusted Salmon with a Lemony Parmesan Kale Salad will do just the trick for your picky private chef clients, ha! Packed with wholesome ingredients and bursting with flavors, this recipe is not only a treat for your taste buds, but also a nourishing meal for your body. Let’s dive into the details of this delectable dish that serves two and promises to elevate your dining experience!

Cooking Salmon

Salmon is a versatile and delicious fish that’s not only packed with nutrients but also offers a range of cooking options. Whether you prefer it grilled, baked, pan-seared, or in the air fryer, there’s a cooking technique to suit everyone. Here are some of my favs:

Grilling

Grilling salmon imparts a smoky flavor and creates a delicious caramelized crust on the outside while keeping the inside tender and moist. To grill salmon:

• Preheat your grill to medium-high heat.
• Season the salmon fillets with salt, pepper, and your favorite herbs or spices.
• Place the salmon skin-side down on the grill and cook for 4-5 minutes per side, or until the flesh is opaque and flakes easily with a fork.
• Serve the grilled salmon with lemon wedges and fresh herbs for a burst of flavor.

Baking

Baking salmon is a foolproof method that results in perfectly cooked fish every time. To bake salmon:

• Preheat your oven to 400F – 420F degrees.
• Place the salmon fillets on a baking sheet lined with parchment paper.
• Season the salmon with salt, pepper, and any desired seasonings.
• Bake for 12-15 minutes, depending on the thickness of the fillets, or until the salmon is opaque and flakes easily with a fork.
• Serve the baked salmon with your favorite side dishes, such as roasted vegetables or a refreshing salad.

Pan-Searing

Pan-searing salmon creates a crispy skin and a golden-brown exterior while keeping the flesh tender and flavorful. To pan-sear salmon:

• Heat a skillet over medium-high heat and add a small amount of oil.
• Season the salmon fillets with salt, pepper, and any desired spices.
• Place the salmon skin-side down in the skillet and cook for 3-4 minutes, or until the skin is crispy and golden.
• Flip the salmon fillets and cook for an additional 2-3 minutes, or until the flesh is opaque and flakes easily with a fork.
• Serve the pan-seared salmon with a squeeze of lemon juice and a sprinkle of fresh herbs for an extra pop of flavor.

Air Frying

• Air-frying salmon is a fantastic way to achieve a crispy exterior while keeping the fish tender and moist on the inside.
• To air-fry salmon, start by seasoning the fillets with your favorite herbs, spices, and a drizzle of olive oil.
• Preheat your air fryer to 400°F (200°C) and place the salmon fillets in the basket in a single layer, skin-side down.
• Cook for 10-12 minutes, depending on the thickness of the fillets, until the salmon is cooked through and the skin is crispy.
• Serve the air-fried salmon with a squeeze of lemon juice and a drizzle of honey for a burst of flavor.

Ingredients Needed

• Salmon fillets, skin removed
• Small lemon, juiced
• Walnuts, chopped
• Honey
• Salt & pepper
• Olive oil
• Dijon mustard
• Dinosaur kale or black kale, finely chopped
• Pine nuts
• Currants
• Parmesan cheese, shredded
• Rice wine vinegar
• Fresh basil, chopped

Recipe Video

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Walnut-Crusted Salmon with a Lemony Parmesan Kale Salad

Indulge in the delightful fusion of flavors with our Walnut-Crusted Salmon paired perfectly with a zesty Lemony Parmesan Kale Salad. This recipe offers a harmonious blend of crunchy walnuts, tender salmon, and tangy lemony dressing atop a bed of kale.

Course dinner, lunch, Main Course

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Servings 2

Ingredients

Salmon

• 2 salmon fillets remove skin
• 1/2 small lemon juiced
• 1/4 cup walnuts chopped
• 1 tbsp honey
• salt & pepper

Honey Mustard Sauce

• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 1/2 tbsp honey
• 1/2 small lemon juiced
• salt & pepper

Kale Salad

• 2 cups dinosaur kale or black kale finely chopped
• 1 tbsp olive oil
• salt & pepper
• 1/2 lemon juiced
• 1/3 cup pine nuts
• 1/3 cup currents
• 1/3 cup parmesan cheese shredded

Salad Dressing

• 1/4 cup olive oil
• 1 tsp rice wine vinegar
• 1 small lemon juiced
• salt & pepper
• 2 tbsp honey

Salmon Garnish

• 1 tbsp fresh basil chopped
• lemon juice
• few cracks of black pepper
• 1 tbsp honey drizzled

Instructions

• Preheat oven to 420F degrees. Line a small baking sheet with parchment paper and set aside. Remove skin from salmon fillets and pat both sides dry with a paper towel. Season both sides with salt, pepper and lemon juice.
• Combine honey mustard sauce in a small bowl. Brush onto the top of the salmon fillets and cover the sides. Add crushed walnuts on top of the salmon. Ensure the top is fully covered and make sure to press the walnut pieces in. Drizzle honey over the top of the two fillets. Let the salmon marinate in the fridge, covered, for min. 30 minutes.
• Remove salmon from the fridge and bake for 12-15 minutes, until the salmon is flakey and cooked to your liking.
• While salmon is cooking, combine all salad ingredients into a large mixing bowl and toss together until kale is evenly coated. Combine salad dressing ingredients into a small mixing bowl and mix until combined. Dress salad and mix.
• Remove salmon from the fridge and add garnish. Plate salad and serve salmon on top of the kale salad. Serve and enjoy!

The post Dinner in 20: Walnut-Crusted Salmon with Kale Salad appeared first on Everything Delish.

Are you in search of a delish yet time-efficient meal to satisfy your cravings? Look no further! This creamy avocado pesto pasta recipe is here to rescue your busy days. Packed with flavor and nutrients, this dish will leave you feeling both satisfied and energized. Plus, it takes just 20 minutes to prepare, making it the perfect option for those hectic weeknights or lazy weekends when you want something delicious without spending hours in the kitchen.

Why Avocado Pesto?

Avocado is not only creamy and delicious, but also incredibly nutritious. Rich in healthy fats, fibre, and various vitamins and minerals, avocados offer numerous health benefits, including improved heart health, better digestion, and glowing skin. Pairing it with pesto, a classic Italian sauce made with fresh herbs, nuts, cheese, and olive oil, creates a flavorful combination that will tantalize your taste buds.

20-minute meals, YES PLEASE!

Are you tired of spending hours in the kitchen after a long day at work? Do you crave meals that are both tasty and time-efficient? If so, you’re not alone! As someone who values convenience without sacrificing flavor, I have a deep appreciation for 20-minute meals. Here are five reasons why I love them, and why you should too!

1. Time-Saving Wonder:

In today’s fast-paced world, time is a precious commodity. 20-minute meals are a game-changer for busy individuals and families alike. Whether you’re juggling work or a hectic schedule, having a quick and easy meal option can be a lifesaver. With minimal prep and cooking time, these meals allow you to spend less time in the kitchen (and fewer dishes!!)

2. Stress-Free Cooking:

Long, elaborate recipes can be intimidating – even for me! 20-minute meals take the stress out of cooking by offering simple recipes for everyone. From stir-fries to pasta dishes to hearty salads, there’s a wide variety of quick and easy recipes to choose from – just check out my recipe index! With just a few basic ingredients and some creative flair, you can whip up a delicious meal in no time.

3. Versatile and Customizable:

One of the things I love most about 20-minute meals is their versatility. Whether you’re craving something savory, sweet, or spicy, there’s a quick and easy recipe to satisfy your taste buds. Plus, these meals are highly customizable, allowing you to experiment with different flavors and ingredients to suit your preferences. Whether you’re a meat lover, vegetarian, or vegan, there’s a 20-minute meal out there for everyone.

4. Healthy and Nutritious:

Contrary to popular belief, quick and easy meals can be both healthy and nutritious. With the right ingredients, you can create balanced meals that are packed with flavor and nutrients. From lean proteins to fresh vegetables to whole grains, 20-minute meals offer endless possibilities for creating wholesome dishes that are extremely nourishing. Plus, by cooking at home, you have full control over the ingredients, allowing you to make healthier choices and choose what you are putting into your food.

5. Budget-Friendly:

20-minute meals are not only time-efficient but also budget-friendly. By cooking at home, you can save money on expensive restaurant meals and reduce food waste by using up ingredients you already have on hand!

Ingredients Needed

• pasta of choice – I used Paccheri
• sun-dried tomatoes
• mozzarella balls
• medium ripe avocado
• lemon
• olive oil
• Parmesan cheese, grated
• fresh basil
• pine nuts
• garlic cloves
• pine nuts
• Fresh basil
• salt & pepper

Watch the Recipe Video

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Avocado Pesto Pasta

Indulge in a flavorful and nutritious dish with this avocado pesto pasta recipe! This quick and easy meal combines creamy avocado, fresh basil, and Parmesan cheese for a deliciously satisfying sauce!

Course dinner, lunch, Main Course, pasta

Cook Time 20 minutes minutes

Servings 4

Ingredients

• 1 box of pasta of choice
• 1 cup sun-dried tomatoes
• 2 cups mozzarella balls

Pesto

• 1 medium ripe avocado
• 1/2 lemon juiced
• 1/2 cup olive oil
• 1/2 cup Parmesan cheese grated
• 2 handfuls fresh basil
• 1/3 cup pine nuts
• 2 garlic cloves
• salt & pepper

Garnish

• 1/3 cup pine nuts toasted
• Fresh basil
• 1/2 cup Parmesan cheese
• few cracks of black pepper

Instructions

• Directions
• Bring a large pot of salted water to boil. Once water is boiling, add in pasta and cook according to box instructions—Reserve 1/2 cup pasta water and set aside.
• In a food processor, combine all pesto ingredients and process for 30-45 seconds until smooth.
• Taste and season as necessary.
• Add pine nuts to a small saucepan, heat over medium temperature and cook for 3-4 minutes until fragrant and toasted.
• Add pesto and heat for 5-6 minutes in a large saucepan. Add in cooked pasta and pasta water as needed. Grate in parmesan cheese and add in sun-dried tomatoes.
• Add pasta to a large bowl and mix with mozzarella balls. Garnish with toasted pine nuts, parmesan cheese, black pepper and basil. Serve and enjoy!

The post Dinner in 20: Creamy Avocado Pesto Pasta appeared first on Everything Delish.

What do you get when you combine lasagna soup with skillet lasagna? One pot lasagna! Which is the perfect weeknight and holiday meal. This recipe came together smoothly and easily thanks to @victorinoxnorthamerica professional knives that are made for the home chef! For this recipe, I used the Swiss Classic collection, which includes the 8” Chef’s Knife, Santoku Knife and Bread Knife. I love using Victorinox’s knives, especially since they are the same knives that are used in professional kitchens, but now I can use them in the comfort of my own home. Plus, they are designed to be most comfortable for home chefs!

Embark on a culinary adventure as we dive into the world of effortless cooking with the extraordinary One-Pot Lasagna, where the star of the show isn’t just the amazing dish but the precision and finesse of Victorinox Professional Knives. In the heart of our kitchen, these knives become our trusted companions, making the art of slicing and dicing into a seamless experience. One-Pot Lasagna is a unique and fun twist on a traditional lasagna, keeping all of the classic flavours intact that we all know and love but with a new visual glow up (as I like to call it ). Not only is the one-pot lasagna a feast for the taste buds but a visual delight that is the perfect at home date night meal. Discover the joy of cooking with precision, style, and efficiency, as Victorinox Professional Knives become an extension of our culinary creativity. Unleash your inner chef, savor the process, and let the artistry of these knives take your cooking to new heights.

Equipment Needed:

1. Large pot: to boil the tomato sauce and onions and then add the noodles into.
2. Measuring cup: for water and crushed tomatoes
3. Spatula: wooden spatula to mix garlic onions and ground beef.
4. Cutting board and knives: to chop the onion, garlic, basil and baguette.
5. Cheese grater: for the parmesan cheese

What you’ll need:

• Olive oil
• Unsalted butter
• White onion
• Garlic
• Lean ground beef
• Crushed tomatoes
• Water or veggie broth
• Tomato paste
• Heavy cream
• Onion powder, garlic powder, chili flakes, oregano, dried basil
• Mozzarella
• Parmesan cheese
• Lasagna sheets
• Salt & pepper
• baguette

Recipe Video

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One Pot Lasagna

This one pot lasagna recipe will be your new favorite weeknight dinner and holiday dish!

Course dinner, lunch, Main Course, pasta

Servings 4

Ingredients

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 white onion diced
• 1 large garlic clove chopped finely
• 1 lb. lean ground beef
• 1 can crushed tomatoes
• 2 cups water or veggie broth
• 2 tbsp tomato paste
• 1 cup heavy cream
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp chili flakes
• 1 tsp oregano
• 1 tsp dried basil
• 1 cup mozzarella shredded
• 1 cup parmesan cheese freshly grated
• 10 oven-ready lasagna sheets broken into pieces
• Salt & pepper
• ½ baguette sliced

Garnish

• 1 tbsp basil chopped
• 1 tbsp parsley chopped
• 2 tbsp ricotta
• Salt & black pepper
• 2 tbsp parmesan cheese

Instructions

• Dice white onion using the Victorinox Santoku knife. Set aside.
• Chop garlic and chop the basil and parsley with the Victorinox Chef’s knife. Set Aside.
• Slice the baguette into 1-inch thick slices with a Victorinox Bread knife. Set aside.
• Heat a large pot over medium heat, add olive oil and butter. Once butter has melted, add in garlic and cook for 2-3 minutes. Add in white onion and cook for 4-5 minutes, until onions have softened. Add in ground beef. Break beef into small crumbles with a wooden spoon. Season with garlic powder, onion powder, chili flakes, oregano, dried basil and salt & pepper. Mix.
• Once the beef has browned, add crushed tomatoes, water and cream. Mix until combined. Season with salt & pepper. Bring to a simmer.
• Once the mixture has been brought to a simmer, add in broken lasagna sheets and mix. Cook for 8-10 minutes, until lasagna noodles are soft and cooked.
• Reduce temperature to low-medium and add mozzarella and parmesan cheese. Mix and cook for another 8-10 minutes.
• Plate and serve one pot skillet into bowls. Garnish with ricotta, parmesan cheese, chopped basil and parsley, salt & pepper.

The post One Pot Lasagna appeared first on Everything Delish.

There’s nothing I love more than cooking with my husband. He is such an amazing cook and I learn so much from him! His creamy tomato shrimp pasta dish is one of my favorite meals he makes. This warm creamy dish is perfect for a cozy night in or an at-home date night that will blow your dinner guest away!

Cooking in the kitchen is the most fun activity for my husband and I. Even though I lean into cooking as a career, my husband teaches me so much and this dish is truly a winner. On our food journey, my husband and I find joy, and connection in the kitchen. This time, we delved into the creation of a delicious shrimp pasta that embodies the essence of togetherness: Creamy Tomato Shrimp Pasta. This pasta will show you that you never need to buy canned pasta sauce again, and how the tomatoes cook down into the most flavourful creamy and perfect sauce!

The Flavour Profiles in This Dish:

The combination of garlic, aromatic herbs, a hint of red pepper flakes, and parmesan cheese travel through every pasta noodle making every bite delicious and perfect. The marriage of perfectly cooked shrimp and al dente pasta creates an amazing hardy bite, while the creamy tomato sauce ties all of the elements together. The tomatoes, bursting with freshness, lend a natural sweetness that harmonizes with the briny notes of the shrimp, creating a medley that is both comforting and sophisticated. Garnished with fresh basil and a generous amount of Parmesan cheese, this Creamy Tomato Shrimp Pasta is a celebration of flavours, it is smooth yet textured, savory yet slightly tangy. Elevate your dining experience and embark on a journey where every mouthful is so satisfying!

Equipment Needed:

1. Large pot: to boil the water and the pasta
2. Nonstick pan: for the shrimp and pasta to be put into
3. Spatula: wooden spatula to mix the pasta and shrimp
4. Tongs: to pull the noodles from the large pot into the pan
5. Strainer: strain the pasta if you are not using spaghetti noodles or the tongs. 
6. Cutting board and knives: to chop the cherry tomatoes and basil
7. Cheese grater: for the parmesan cheese

What You’ll Need:

• Box of pasta
• Cherry tomatoes
• Spinach
• Parmesan cheese
• Olive oil
• Basil
• Cream
• Garlic
• Salt & pepper
• Chili flakes
• Shrimp
• Salt & pepper

Recipe Video

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Creamy Shrimp Pasta

Creamy Shrimp Pasta is the perfect weeknight dinner! Packed with veggies and protein, plus it makes for the best leftovers!

Course dinner, lunch

Servings 4

Ingredients

Pasta

• 1 box pasta of choice
• 1 cup cherry tomatoes sliced
• 2 handfuls of spinach
• 1 cup Parmesan cheese divided
• 1 tbsp olive oil
• Handful fresh Basil chopped
• 1 1/2 cup cooking cream
• 1 garlic clove chopped
• Salt & pepper
• 1/2 tsp chili flakes optional

Shrimp

• 1 lb raw shrimp buy frozen peeled, and deveined shrimp
• 1 tbsp olive oil
• Salt & pepper
• 1/2 tsp chili flakes

Garnish

• Parmesan cheese
• Chopped basil

Instructions

• Bring medium pot of salted water to boil. Add your pasta and cook according to box instructions. Reserve 1/2 cup pasta water.
• In a medium size saucepan, add in olive oil and seasoned shrimp. Cook shrimp until it’s pink on both sides. Remove from pan and set aside.
• Add in olive oil and garlic to the sauce pan. Add in Cherry tomatoes and cook for 6-8 minutes. Season with salt & pepper. Once tomatoes have cooked and broken down, add in spinach and mix together for 4-5 minutes.
• Add in cooking cream and mix together until combined. Let sauce cook for 4-5 minutes, season as necessary and add in Parmesan cheese. Add shrimp back in and mix.
• Add in pasta directly to the sauce and add in pasta water as needed.
• Plate and top with fresh Parmesan, Basil, black pepper, chili flakes and a drizzle of olive oil. Serve and enjoy!

The post Creamy Tomato Shrimp Pasta appeared first on Everything Delish.

Back in October, I underwent surgery to remove a dermoid cyst that was the size of an orange! Little did I know, that when I would wake up five hours later – I would find out that I also had stage two endometriosis excised. I am so thankful for my incredible OBGYN and surgeon, Dr. Kroft at Sunnybrook Hospital. If it hadn’t been in Dr. Kroft’s care – my experience and how I feel today would have been very different. Dr. Kroft treats her patients with so much care and patience, and I am so grateful for her!

Dr. Kroft dedicates a portion of her practice to minimally invasive surgery – helping women with endometriosis and advocating for their care. Living with endometriosis can be a daily battle, one that often goes unseen by others. It’s a condition that brings with it pain, fatigue, frustration, and countless challenges. Endometriosis is so much more than a painful period.

After my surgery – I dealt with months of constant inflammation, as my body continued to heal. Through this recovery and the ups and downs, I decided it would be best to heal my gut and body through food, and I started to incorporate more anti-inflammatory foods into my lifestyle. I am so excited to team up with Dr. Kroft to bring you our anti-inflammatory recipe for you all to try. I know you will love it!

*Please remember that food tolerances and inflammation can look different for everyone*

Equipment Needed

1. Baking Sheet: A baking sheet is essential for roasting the vegetables. Look for a sturdy baking sheet with raised edges to prevent juices from spilling.
2. Pots and Pans:
   • Pot for Quinoa: You’ll need a pot to cook the quinoa. Choose a pot that’s the appropriate size to cook the quinoa evenly.
   • Pot for Boiling Eggs: A pot to boil the eggs for making jammy eggs.
3. Bowls: Various bowls will be used for mixing ingredients, preparing the garlicky tahini drizzle, and serving the final dish.
4. Whisk: A whisk is handy for mixing the garlicky tahini sauce until it’s smooth and well combined.
5. Knife and Cutting Board: A good-quality knife and cutting board are essential for chopping vegetables, mincing garlic, and preparing the ingredients.
6. Measuring Cups and Spoons: Accurate measurements are crucial for the success of the recipe. Having a set of measuring cups and spoons will help you follow the recipe precisely.
7. Tongs: Tongs are helpful for mixing vegetables, and ensuring they’re evenly coated with the turmeric and oil mixture before roasting.
8. Slotted Spoon: A slotted spoon is useful for gently placing the jammy eggs in boiling water and transferring them to an ice bath.
9. Spatula: A spatula is necessary for gently stirring the quinoa and preventing it from sticking to the bottom of the pot.
10. Ice Bath: An ice bath (bowl of ice water) is used to rapidly cool the boiled eggs and stop the cooking process, ensuring they remain jammy inside.
11. Citrus Juicer: If you have one, a citrus juicer or reamer can make it easier to extract juice from the lemon for the garlicky tahini drizzle.
12. Oven Mitts or Potholders: Since the recipe involves roasting vegetables in the oven, you’ll need oven mitts or potholders to handle the hot baking sheet safely.

Understanding the Ingredients

1. Turmeric: The superstar of this recipe is undoubtedly turmeric, a spice renowned for its potent anti-inflammatory and antioxidant properties. Curcumin, the active compound in turmeric, has been linked to a range of health benefits- including reducing inflammation.

2. Colorful Vegetables: The bowl is a canvas of vibrant colors, thanks to an array of vegetables. Broccoli, sweet potatoes and cauliflower are rich in anti-inflammatory compounds that help reduce inflammation.

3. Quinoa: As the base of the bowl, quinoa delivers a protein-packed punch along with essential amino acids. This ancient grain is a nutritional powerhouse, contributing to sustained energy levels and promoting satiety.

4. Jammy Eggs: Adding jammy eggs offers a protein boost and adds a creamy texture to the dish. Eggs are a complete source of protein and are also rich in vitamins like B12 and D.

5. Garlicky Tahini Drizzle: Tahini, a paste made from sesame seeds, adds a velvety richness to the bowl. Infused with garlic, it enhances the flavour profile and additional nutrients.

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Anti-Inflammatory Turmeric Roasted Veggie & Quinoa Bowl

A jammed packed bowl that not only tastes good, but will also make you feel good!

Course dinner, lunch

Servings 2

Ingredients

Roasted Veggies

• 2 small sweet potatoes, cut into pieces
• 1 head cauliflower, cut into florets
• 1 yellow zucchini, chopped
• 1 head broccoli, cut into pieces
• 3 tbsp olive oil
• 2 tbsp turmeric, divided
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 1/2 lemon juiced
• salt & pepper

Bowl

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 lemon, juiced
• salt & pepper
• 4 eggs

Tahini Sauce

• 1/3 cup tahini
• 2 tbsp water
• 1 garlic clove, grated
• 1/2 lemon, juiced
• salt & pepper

Garnish

• 1 handful mint, torn
• 1/4 cup pine nuts, toasted
• salt & pepper

Instructions

Roasted Veggies

• Preheat oven to 420F degrees. Line two baking sheets with parchment paper and set aside. Wash and prep all veggies. Add sweet potatoes to a large mixing bowl, and the rest of the veggies into a separate bowl. To the sweet potatoes, add 1 tbsp olive oil, salt + pepper, 1 tbsp of garlic powder, turmeric and onion powder. Mix together until evenly tossed. Add to the oven to r for 40 minutes.
• In a separate bowl, combine zucchini, broccoli and cauliflower. Add 2 tbsp olive oil and the rest of the seasonings. Add 1/2 lemon, juiced and mix together until veggies are evenly tossed together. Add to lined baking sheet, and add to oven after sweet potatoes have been cooking for 20 minutes. Cook for 20-25 minutes.

Jammy Eggs

• Bring a medium-sized pot of water to boil. Once boiled, carefully add in eggs. Let them cook for 6 minutes and then add directly to a ice bath for 5 minutes. Peel shell and slice in half. Set aside.

Quinoa

• Cook quinoa according to box instructions. Once quinoa is cooked, add seasonings, lemon juice and olive oil. Mix together and set aside.

Tahini Sauce

• combine all tahini sauce ingredients together in a small bowl. Add water as needed to thin out sauce and season as necessary. Mix together until combined. Set asside.

Assembling Bowl

• Add quinoa to bowl, followed by veggies and jammy eggs. Top with mint, toasted pine nuts, black pepper and lemon juice. Serve and enjoy!

The post Anti-Inflammatory Turmeric Roasted Veggie Quinoa Bowl with Jammy Eggs & Garlicky Tahini appeared first on Everything Delish.

In October, I had surgery to remove a dermoid cyst that was the size of an orange (approximately 5cm)!! and stage two endometriosis. My surgeon was Dr. Jamie Kroft at Sunnybrook Hospital in Toronto, and I am so grateful for her! If it wasn’t for Dr. Kroft- my endo would have never been diagnosed or removed.

As I still deal with recovery, which includes inflammation – I decided I wanted to start healing my gut/body through food by incorporating more anti-inflammatory recipes & dishes into my everyday life. Also, with the help of Anne from Energy Treet Studios (truly my guiding source to navigating this) I have seen a huge difference! This roasted carrot & ginger soup is truly something I keep in my fridge/freezer at all times and it is so good year-round!

Anti-Inflammatory Ingredients

Carrots: A Vibrant Source of Nutrition

Carrots are packed with beta-carotene, an antioxidant that can help combat inflammation and support immune health. Roasting them intensifies their natural sweetness and enhances their nutritional value.

Ginger: Nature’s Anti-Inflammatory

Ginger is renowned for its anti-inflammatory and pain-relieving properties. It contains gingerol, a bioactive compound that can help alleviate discomfort associated with endometriosis.

Coconut Milk: Creamy Goodness with Anti-Inflammatory Benefits

Coconut milk not only lends a rich, velvety texture to the soup but also provides healthy fats that support anti-inflammatory responses in the body.

Equipment Needed

*all of my recommended products are linked below!*

1. Cutting Board and Knife: For chopping the carrots, onion, garlic, and ginger.
2. Baking Sheet: To roast the carrots in the oven.
3. Large Pot or Dutch Oven: For sautéing, simmering, and blending the soup. My Le Creuset Dutch Oven is my favorite and I have had it for over 5+ years.
4. Immersion Blender or Stand Blender: To puree the soup to a smooth consistency. An immersion blender allows you to blend the soup directly in the pot, while a stand blender requires transferring the soup in batches. I use the KitchenAid Immersion Blender or the Vitamix Blender!
5. Measuring Cups and Spoons: For accurate measurement of ingredients.
6. Wooden Spoon or Stirring Utensil: For stirring and combining ingredients in the pot.
7. Can Opener: If using canned coconut milk.
8. Cooking Oil: Olive oil or another cooking oil for sautéing.
9. Salt and Pepper: To season the soup.

Optional:

11. Citrus Zester or Grater: If you want to add a bit of citrus zest to enhance the flavor.
12. Sieve or Strainer: If you want an even smoother texture, you can strain the soup after blending.
13. Oven Mitts: To handle the baking sheet when roasting the carrots.

Watch the Recipe Video

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Endometriosis-Friendly Roasted Carrot and Ginger Soup

Endometriosis & Anti-Inflammatory Roasted Carrot & Ginger Soup

Course Soup

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Servings 4

Ingredients

• 1 lb carrots, roughly chopped
• 2 garlic bulbs
• 1 tbsp avocado or olive oil
• 1 tbsp cumin
• 1/2 lemon, sliced
• 1/2 lemon, juiced
• 2 cups red lentils, washed
• 4 cups vegetable broth
• 1 can coconut milk
• 1 red onion, diced
• 4-5 stalks of celery, diced
• 2 tbsp turmeric
• 2 bay leaves
• 2 tbsp cumin
• salt & pepper
• 1 tbsp fresh ginger, grated

Garnish

• pumpkin seeds, cilantro & coconut milk

Instructions

• Preheat oven to 375F degrees. Line a baking sheet. with parchment paper. Add carrots to baking sheet. Season with olive oil, cumin salt & pepper. Mix together until carrots are evenly coated. Cut off heads of garlic bulbs. Add olive oil, salt + pepper to head of garlic and wrap in tin foil. Add to baking sheet and add to oven for 30-35 minutes until carrots are roasted. Remove carrots and leave garlic for another 10-12 minutes. 
• Add lentils to a bowl with cold water. Let sit for 30 minutes and set aside. Add olive oil to dutch oven or soup pot over med-high heat. Add in onions and cook 5-6 minutes until soft. Add in celery and season. Once veggies are soft, add in carrots and squeeze in roasted garlic. Mix together and add in seasonings, salt & pepper. 
• Add veggies to a blender with a vegetable brother or use an immersion blender. Blend until smooth. De-glaze the pot with lemon juice. Add in soup and bring the temperature to low-med. Add in coconut milk, bay leaves lentils and lemon slices. Cover and let simmer for 30-45 minutes. Continue to taste the soup and season as necessary. 
• Once soup is ready, remove bay leaves and lemon slices. Garnish with coconut milk or yogurt, pumpkin seeds and cilantro. Serve and enjoy!

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Pasta salad season is the best season – am I right? Remember the Grinder Sandwich that went viral last year on social media? Well, this Italian Pasta Salad with Marinated Bocconcini reminds me of the viral sandwich, but in salad form. Paired with an Italian dressing that is so good, you can chug it. What I love most about pasta salads is that you can add your favorite ingredients to make them personalized for you and your guests! Don’t like olives? Swap them out for fresh herbs or preserved lemons! Don’t like tomatoes? Swap them for peppers or omit them entirely. There are always ways that you can make a recipe personalized for you!

Ingredients for the Pasta Salad

• Bocconcini (I used Tre Stelle)
• Olive Oil
• Balsamic Vinegar
• Basil
• Salt & Pepper
• Pasta of choice
• Salami
• Cherry Tomatoes
• Pepperoncini
• Green Olives
• Red Onion
• Cucumbers

Ingredients for Salad Dressing

• Olive Oil
• Honey
• Dijon Mustard
• Lite Mayo
• Oregano
• Salt & pepper
• Red Wine Vinegar
• Olive Juice

Equipment Needed

Everything you need and my favorite products are linked below!

• Pasta Pot
• Strainer
• Measuring Cup
• Large Salad Bowl
• Salad Mixers
• Cutting Board
• Serrated Knife (Tomato Knife)
• Chefs Knife

Watch the Recipe Video

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Italian Pasta Salad with Marinated Bocconcini

This pasta salad is jam packed with some of my favorite ingredients and paired with marinated bocconcini and an Italian Dressing so good, you can drink it!

Course Appetizer, Main Course, pasta, Side Dish

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 6

Ingredients

Pasta Salad

• 1 box pasta of choice
• 1/2 cup green pitted olives, halved
• 1/3 cup pepperoninci's, sliced
• 1/2 red onion, diced
• 1 cup salami, cubed
• 1/2 cup cherry tomatoes, halved
• 1 bunch fresh basil, chopped
• 1/2 cup cucumber, chopped

Marinated Bocconcini

• 1 cup mini bocconcini
• 1 cup bocconcini
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• salt & pepper

Italian Salad Dressing

• 1/2 cup lite mayo
• 1 splash red wine vinegar
• splash olive juice
• 1 tbsp honey
• 1 tsp dried oregano
• 1 tbsp Dijon Mustard
• 1 garlic clove, grated
• salt & pepper

Instructions

• Bring a large pot of salted water to a boil. Once boiled, cooked pasta according to the box directions. Once cooked, set aside and allow to completely cool.
• In a small bowl, combine marinated bocconcini ingredients. Mix together until bocconcini is tossed and set aside.
• In a bowl, combine Italian dressing ingredients. Mix together until combined and set aside.
• Add all pasta salad ingredients to a bowl, including the marinated bocconcini. Pour Italian dressing overtop and mix together until everything is evenly tossed. Top with fresh pepper and basil. Serve and enjoy!

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Pasta Salad season is here! Basically my favorite season of the year – except I make pasta salads year round. Anyone else? I am very excited about this Caprese Pasta Salad recipe, which I paired with a Honey Balsamic Vinaigrette. The vinaigrette is also one of my go-to salad recipes, as I like to make a big batch of it and use it for other salad dressings and marinades. Think a delicious whole chicken marinated in this Honey Balsamic Vinaigrette and then cooked in either the oven, BBQ or Air Fryer – my mouth is already salivating from this Caprese Pasta Salad recipe.

This recipe is also an exciting one because I got to make it with two of my favorites: Cat & Nat! We had such an exciting day in my kitchen, and they also got to meet my new pup, Izzy! There are lots of variations of this salad that you can make – want to ditch the pasta? Swap the noodles for arugula or make a chopped version of the salad! Want to add protein? You can add crispy prosciutto to the pasta salad for an extra crunch!

Equipment Needed for Recipe

• Pasta Pot
• Large Wooden Bowl
• Salad Mixers
• Bowls
• Measuring Cup
• Mini Grater
• Mini Whisk
• Measuring Cups
• Measuring Spoons

Ingredients Needed for Recipe

• Pasta of choice (we used medium shells)
• Olive oil
• Cucumbers
• Cherry Tomatoes
• Salt & Pepper
• Red Onions
• Balsamic Vinegar
• Honey
• Basil
• Dijon Mustard
• Garlic
• Bocconcini (I used TreStelle)
• Spinach
• Balsamic Glaze

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Caprese Pasta Salad with a Honey Balsamic Vinaigrette

The perfect summer pasta salad is here – try this simple and delish Caprese Pasta Salad paired with a Honey Balsamic Vinaigrette!

Course Appetizer, dinner, Main Course, pasta, Salad, Side Dish

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Servings 4

Ingredients

Pasta Salad

• 1 package pasta of choice
• 1 cup spinach, chopped
• 1 cup Bocconcini
• 1/2 red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, chopped
• 1 bunch basil, chopped
• salt & pepper
• 2 tbsp balsamic glaze

Honey Balsamic Vinaigrette

• 2 tbsp honey
• 1 tbsp Dijon Mustard
• 1/2 cup olive oil
• 1 garlic clove, grated
• 1/4 cup balsamic vinegar
• salt & pepper

Instructions

• Bring a large pot of salted water to boil. Add in pasta once boiled and cook for 10 minutes. Once cooked, run pasta under cold water to stop cooking. Add pasta to a large bowl and pat dry with a towel.
• Add pasta salad ingredients to the bowl with the cooked pasta. In a large measuring cup or bowl, combine salad dressing ingredients and whisk together until combined.
• Add salad dressing over top of the pasta salad and mix together until pasta is evenly coated. Drizzle balsamic glaze over top and black pepper. Serve and enjoy!

Notes

For the pasta – I opted for medium-sized shells, but I would also use rigatoni, orecchiette, or paccheri pasta! 

The post Caprese Pasta Salad with a Honey Balsamic Vinaigrette appeared first on Everything Delish.

story time & new recipe! one of the most frequent questions that I get is how I continue to stay motivated, and it all comes back to reflect on my journey! when I first left my teaching career- I received a lot of negative feedback, which caused me to have a ton of anxiety. Rather than letting it impact me (& this is easier said than done)- I used it to fuel positive action and taught myself how to create content, shoot recipes, and edit- really, everything that I know today! So please Remember- when you do what you love- you will succeed (and never work a day in your life) love you all! xx 

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Maple Sriracha Cauliflower Bites

Looking for a delish vegetarian appetizer or side dish? Try these Maple Sriracha Cauliflower bites paired with the tastiest aioli. These are perfect for date night or when having friends / family over. Enjoy!

Course Appetizer, Side Dish, Snack

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Servings 4

Ingredients

Cauliflower

• 1 head cauliflower cut into florets
• 1 cup flour
• 1 cup milk
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp oregano
• salt & pepper
• 1 tbsp sesame seeds

Maple Sriracha Glaze

• 1/4 cup butter, melted
• 2 tbsp sriracha
• 1/4 cup maple syrup

Maple Aioli

• 1/2 cup mayo
• 1/4 cup maple syrup

Instructions

• Preheat oven to 425F degrees. Line the baking sheet with parchment paper. Cut cauliflower into florets and set aside. In a large bowl, combine flour, seasonings, salt & pepper. Mix together. Slowly pour in the milk and mix together until combined- the batter should be smooth and not clumpy.
• In a small bowl, combine melted butter, sriracha and maple syrup together to form a glaze. Set aside.
• Add cauliflower to the batter and make sure the entire floret is covered. Let the excess batter drip off. Remove from batter and place on baking sheet. Repeat. Bake for 20 minutes. Remove halfway and drizzle glaze over top of the cauliflower. Brush the glaze on the cauliflower to make sure it is coated. Add the cauliflower back into the oven for 15-20 minutes.
• While cauliflower is in the oven, combine mayo and maple syrup to make aioli. Remove cauliflower from oven and plate. Finish with sesame seeds, salt and pepper. Serve with maple aioli and enjoy! 

Notes

Not only are these perfect for game night, but these also make for the perfect side dish for when hosting! 

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