What you’ll love about this recipe:

• Steakhouse vibes, snack-size effort. Blistered air fryer edamame feels fancy, but it’s fast and freezer-to-table in 15 minutes flat.
• Naturally protein-packed and gluten-free. Edamame is rich in plant protein and fiber, making it a satisfying snack.
• Customizable spice levels. Dial the heat up or down depending on your mood.

The 15-Minute Snack You Didn’t Know You Needed

There are nights when I want to be that person who preps a gorgeous mezze board… and then there are nights when I just want something easy to much on while my I watch reality tv and let my brain decompress. This air fryer edamame is the perfect mindless snack for those casual nights.

I first had a version of this edamame at a steakhouse in Barcelona, an it was such a surprisingly simple yet indulgent starter. Theirs was so simple, just tamari-marinaded edamame that was blistered and sprinkled with crunch sea salt. I immediately knew it was something I wanted to recreate at home.

I didn’t want to go overboard with salt, so I decided to cut back on the tamari and add more flavor by using sesame oil.

But when I went to make it, I realized I was out of regular sesame oil. What I did have was hot sesame oil… and friends, it was a happy accident. The heat plays so well with the natural sweetness of edamame, and the flaky salt gives it that bar snack finish.

It’s the kind of snack where you keep finding yourself going back for “just one more” and then suddenly realizing there’s none left.

Ingredients You’ll Need

Frozen edamame in pods. I love the tactile experience of breaking into the pods to get the beans inside. It naturally slows down your snacking and make it more interactive.

Low sodium tamari. Just enough umami to complement the natural flavor of the edamame without overwhelming it. You can swap in reduced sodium soy sauce, but note that it is not gluten-free.

Hot sesame oil. This is the key twist. It adds heat and that toasty sesame depth. Adjust based on your spice tolerance, or use toasted sesame oil for a mild option.

Vegetable oil. Helps everything crisp up evenly in the air fryer. You could sub in any neutral oil like avocado or grapeseed.

Flaky sea salt. I’m obsessed with grey sea salt. It clings to the pods and adds a little extra crunch.

How to make air fryer edamame

Preheat your air fryer to 400°F.

Mix the frozen edamame with the soy sauce, hot sesame oil, and vegetable oil.

Air Fry for 10 minutes, shaking halfway through.

Sprinkle generously with flaky sea salt.

Serve immediately, preferably with something cold and bubbly (prosecco or club soda, whatever your prefer!)

Pro tips

• Don’t thaw first – Toss the edamame into the air fryer straight from the freezer. Thawing can make them soggy and mess with the crisp factor.
• Shake it like you mean it – Halfway through cooking, give the air fryer basket a good shake to ensure even crisping and prevent sticking.
• Serve right away – These are best enjoyed hot from the fryer, when the edges are crispy and the pods are steaming.



Commonly asked questions

More air fryer snack and side dish recipes

• Air Fryer Sourdough Croutons
• Air Fryer Tofu Katsu
• Air Fryer Baked Potatoes
• Air Fryer Garlic Broccoli
• Crispy Air Fryer Brussels Sprouts

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Spicy Air Fryer Edamame

A quick, spicy take on edamame—crispy, salty, and ready in 10 minutes using just five ingredients.

Course Snack

Cuisine Asian

Keyword air fryer edamame

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 50kcal

Author Lauren Keating

Ingredients

• 1 cups frozen edamame in pods
• ½ teaspoon low sodium tamari
• ¼ teaspoon vegetable oil or other neutral oil
• ¼ teaspoon hot sesame oil
• sea salt

Instructions

• Preheat your air fryer to 400°F.
• In a bowl, the toss frozen edamame with the tamari, hot sesame oil, and vegetable oil to coat.
• Add to the air fryer basket and cook for 10 minutes, shaking halfway through.
• Remove and sprinkle with flaky sea salt. Serve immediately.

Nutrition

Serving: 1serving | Calories: 50kcal | Carbohydrates: 5g | Protein: 4g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Trans Fat: 0.003g | Sodium: 42mg | Potassium: 169mg | Fiber: 2g | Sugar: 1g | Calcium: 31mg | Iron: 1mg

What you’ll love about this recipe:

• Perfect for Sharing. This dish is perfect for Easter dinner or any Sunday Supper. Pair it with ham, air fryer roast beef, or even wine can chicken (my take on beer can chicken!) for a delicious side dish.
• Sweet and Savory. If you like the balance of sweet and savory flavors, this recipe is definitely for you! Honey enhances the roasted carrots natural sweetness, while a touch of jerk spice and nutty pistachios bring out their savory elements.
• Stunningly Gorgeous. This dish is so gorgeous you won’t believe how easy it is to make! For extra visual appeal, use Dutch carrots or rainbow carrots and don’t forget to snap a photo for Instagram!

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How To Make The Most Delicious Honey Roasted Carrots

Springtime always gets me excited about shaking things up in the kitchen. After months of heavy, comforting meals, I’m ready for something light and fresh, and vegetables start to regain their appeal.

I’ve had this recipe on my to-make list since late last summer. After a morning of outlet shopping in Manchester Vermont, I found myself eating lunch in the garden of The Crooked Ram, an absolutely adorable farm to table restaurant.

We shared an appetizer of roasted carrots with whipped feta and pistachios, and I immediately fell in love. The sweetness of the carrots paired so nicely with the salty cheese and nuts, and there were so many contrasting textures that made it really special even in it’s simplicity.

I immediately knew that I wanted to recreate this dish at home, but I also knew I wanted to change the seasoning around. They seasoned the carrots with curry, which I found a little overpowering. I brought things back a few notched by keeping the fork-tender carrots simple with just honey, salt, and pepper and then adding a little bit of jerk seasoning to the feta mixture to add that crucial savory element.

They’re absolute perfection and you won’t believe how simple they are to make!

Ingredients You’ll Need

Carrots. I used rainbow carrots here because they were on sale and I couldn’t resist how gorgeous they were, but you can definitely use standard orange carrots instead.

Honey. For that perfect kiss of sweetness. If you don’t have any, maple syrup will also work.

Feta cheese. This forms the creamy, tangy base of the dip, so you’ll want to use the best cheese you can find. I LOVE the brine-packed feta from Trader Joes. Nothing else comes compared when it comes to how creamy it is for the price! Any brine-packed feta will be deliciously creamy and salty though. If you can’t find any, any solid block feta will do. You might just need to add a little more milk to get a super smooth blend.

Whole milk. You’ll nee to add milk to the feta to get it to whip, don’t try alternative milks like almond milk here because it honestly won’t come out the same. If you don’t have milk, you can use plain Greek yogurt (fat free is fine) or sour cream.

Jerk seasoning. Nothing fancy here, just a dry jerk seasoning. It can be hard to find at some stores, but it’s easy to make your own.

Pistachios. Roasted and salted. Yum!

Fresh Parsley. Curly or flat leaf, whichever you want.

Kosher Salt and Cracked Black Pepper.

Olive oil.

You’ll also need a baking sheet or roasting pan that’s large enough to fit your carrots in a single layer.

Pro tips

• For an extra creamy texture, blend the feta in a food processor until thoroughly smooth.
• Roast the carrots with a drizzle of honey to enhance their natural sweetness against the salty feta.
• If you find jerk seasoning too spicy, adjust by adding more honey or a little brown sugar. If you want the jerk flavor to be more pronounced, add more 1/4 teaspoon at a time.

Commonly asked questions

More delicious side dish recipes

• Utica Greens
• Charred Brussels Sprouts Salad
• Cauliflower Rice “Risotto” with Peas and Asparagus
• Air Fryer Garlic Broccoli
• Air Fryer Baked Potatoes

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Honey Roasted Carrots with Feta and Pistachio

Course Side Dish

Cuisine American

Keyword maple roasted carrots, rainbow carrots, spiced whipped feta

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 people

Calories 204kcal

Author Lauren Keating

Ingredients

For the Honey Roasted Carrots

• 1 pound carrots
• 1 tablespoons olive oil
• 1 tablespoon honey
• salt
• pepper
• 2 tablespoons chopped roasted and salted pistachios
• 1 tablespoon chopped parsley

For the Whipped Feta

• 4 ounces feta cheese
• ¼ cup whole milk
• 1 teaspoon honey
• ¼ teaspoon jerk seasoning optional

Instructions

• Heat your oven to 400℉.
• Scrub and peel the carrots. Place them in a shallow baking pan and drizzle them with olive oil and honey. Use a pair of tongs or a fork to roll them around so they're well coated. Season generously with salt and pepper.
• Roast for 25-35 minutes until fork tender. Thicker carrots will take closer to 35 minutes, while thinner ones will cook faster.

Make the whipped feta

• In a blender or food processor, combine the feta, milk, honey, and jerk seasoning. Blend until smooth and creamy.

To Plate

• Spread the whipped feta on a serving platter. Place the roasted carrots on top, then sprinkle with pistachios and parsley.

Nutrition

Serving: 1serving | Calories: 204kcal | Carbohydrates: 20g | Protein: 6g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 27mg | Sodium: 410mg | Potassium: 448mg | Fiber: 4g | Sugar: 12g | Vitamin A: 19141IU | Vitamin C: 7mg | Calcium: 201mg | Iron: 1mg

Nothing says fall like butternut squash! This creamy butternut squash pasta sauce is simple to make, with a sweet and nutty flavor that’s perfect for sweater weather.

What you’ll love about this recipe:

• Quick Comfort Food: A cozy, comforting meal that’s ready in under an hour (and makes plenty of extra for leftovers!)
• Chock-Full of Veggies: This creamy (but cream-free!) sauce is made from roasted fall vegetables for extra nutrition.
• Perfect for Meal Prep: Make the sauce ahead of time and freeze it for up to 6 months! You can also use it as the base for a creamy butternut squash soup – just add chicken or vegetable broth.

Cozy Up with Butternut Squash Pasta

As the leaves start to change color and the air gets crisper, nothing calls to me more than a cozy, comforting bowl of pasta.

The sweet and nutty flavor of butternut squash is always a favorite of mine, especially with pasta. My butternut squash mac and cheese is always a huge hit, but this butternut squash pasta sauce recipe is simpler and creamier with just a sprinkle of Parmesan cheese on top.

The sauce is luxuriously velvety, and is the perfect way to highlight the flavor of the squash.

Ingredients You’ll Need

Butternut Squash. Look for a medium-sized squash that feels heavy for its size.

Plum Tomatoes & Yellow Onion. Adds depth and a hint of acidity to balance the sauce.
Fresh Thyme. My absolute favorite herb! It reaaly helps bring the flavor of this sauce together and adds a touch of fresh flavor.

Red Pepper Flakes. Because I can never resist the sweet and spicy combination. You can leave them out if you must, but they help balance out the sweetness of the squash.

Penne Pasta: The perfect vehicle for our creamy sauce. Feel free to substitute with any medium pasta shape like rigatoni or farfalle. You can also use your favorite gluten-free pasta.

Vegetarian Parmesan Cheese. A sprinkle of parmesan adds a nutty, salty finish. But did you know that all parmesan isn’t vegetarian? If you’re making this dish for vegetarian friends or family, look for Parmesan that’s made with vegetable rennet. I like BelGioso.

You’ll also need a blender or food processor to puree your sauce.



Commonly asked questions

More delicious fall squash recipes

• How to Roast Acorn Squash
• Curried butternut squash soup with shrimp
• Butternut Squash Bisque with Maple Whipped Cream
• Miso Maple Roasted Carrots + Squash
• Sausage Stuffed Acorn Squash
• How to Bake Spaghetti Squash
• Honey Chipotle Roast Acorn Squash

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Roasted Butternut Squash Pasta Sauce

Fall dinners just got a cozy upgrade! This creamy butternut squash pasta sauce is simple to make and ready in under an hour – it already freezes beautifully, so it's great to make a head of time for quick weeknight dinners.

Course Vegetarian Recipes

Cuisine American

Keyword butternut squash pasta, butternut squash pasta sauce

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 372kcal

Author Lauren Keating

Ingredients

• 1 medium (1.5 pounds) butternut squash diced
• 2 plum tomatoes quartered
• 1 yellow onion quartered
• 2 Tablespoons olive oil
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon fresh thyme
• ½ teaspoon red pepper flakes
• 1 pound penne pasta
• ¼ cup grated vegetarian Parmesan cheese
• 1 Tablespoon olive oil for serving

Instructions

• Heat your oven to 450ºF. Bring a large pot of salted water to a boil.
• In a large mixing bowl, combine the olive oil, salt, pepper, thyme and red pepper flakes. Mix well.
• Add the butternut squash, tomatoes and onion and toss to coat evenly.
• Spread vegetables on a baking sheet in a single layer. Roast for 20-30 minutes, or until tender.
• While the vegetables roast, cook the pasta according to package directions. Reserving ½ cup of the pasta water before draining.
• Add the cooked vegetables and the reserved pasta water to a blender and blend until smooth.
• Pour the butternut squash pasta sauce over the pasta. Stir well to coat the pasta evenly.
• Drizzle with olive oil and sprinkle with parmesan cheese.

Nutrition

Serving: 1serving | Calories: 372kcal | Carbohydrates: 60g | Protein: 12g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 4mg | Sodium: 470mg | Potassium: 259mg | Fiber: 3g | Sugar: 3g | Vitamin A: 292IU | Vitamin C: 5mg | Calcium: 62mg | Iron: 1mg

What you’ll love about this recipe:

• Intense Flavor Worth the Wait. This recipe takes some time to make (it’s a great excuse to spend a Sunday home watching football!) but it’s well worth it. Concentrated to perfection, every spoonful is intensely apple flavored. Make it once and you’ll have enough to last the whole season or more.
• Versatility at Its Best. Your new secret ingredient from marinades to drinks and desserts. It’s also great for gifting!
• Makes Your House Smell Great. Fill your kitchen with the quintessential aroma of autumn.

Cozy Up This Fall with Homemade Apple Cider Syrup

Fall is right around the corner, which means one thing: it’s apple season!

Nothing says autumn like a day at the orchard and I always come home with more apples than we can eat, plus cider and other goodies. I’ve always wish I could bottle up all of that flavor and make it last all year long.

Cooking fresh cider down into a concentrated syrup is a wonderful way to preserve that fresh apple flavor.

Wondering how to use it?

Whisk into a vinaigrette.

Drizzle over pancakes or oatmeal.

Glaze for the most delicious pork roast.

Add a soulful note to my favorite apple cider sugar cookies.

Or just mix it with hot water to make a big of hot apple cider any time you’d like.

Pro Tips:

Opt for a cider without additives. Nothing beats cider fresh from the farm, but I made this batch with grocery store cider and it was still incredible. Just choose an unfiltered variety without any preservatives. You want 100% apple.

Don’t forget about it. As the cider reduces, it’s essential to keep an eye on it to prevent burning — especially in the last hour or so as it really starts to thicken (ask me how I know….) I like to give it a stir every 15-20 minutes.

Utensils Matter. Use a heavy-bottomed pot to ensures even heat distribution and a wooden spoon to prevent scratching. I love using cast iron to make boiled cider since it retains heat so well once I turn the heat on my burner down. The more surface area your cider has, the faster it will reduce, so opt for a wide, shallow pot over a taller, narrow one if you’re in a hurry (or just impatient.)

Make a note of how full the pot is when you start to cook, so you can eyeball how much it’s reduced by. The cider is done when it’s reduced to 1/8 of it’s original volume, which works out to 2 cups if you started with a full gallon. The boiled cider will have a texture that’s similar to warm honey and when you stir it, dark bubbles with form and cover the entire surface.

Commonly asked questions

More delicious apple recipes

• Vegetarian Rice Pilaf with Apples and Cranberries
• Unsweetened Instant Pot Apple Sauce
• Grain Free Apple Crisp Foil Packs (Paleo, Gluten Free)
• Creamy Apple Cider Slush {Dairy Free}
• Earl Grey Apple Cider Cocktail
• Creamy Apple Cider Mussels

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Boiled Cider (Apple Cider Syrup)

Learn how to make homemade apple cider concentrate with this easy recipe! Perfect for enhancing your fall recipes, drinks, and creating a cozy ambiance at home. Tap into the flavor of autumn with this simple DIY tutorial.

Course Pantry Staples

Cuisine American

Keyword apple cider syrup, boiled apple cider, boiled cider

Cook Time 5 hours hours

Total Time 5 hours hours

Servings 32 servings

Calories 54kcal

Author Lauren Keating

Ingredients

• 1 gallon apple cider unfiltered

Instructions

• Pour apple cider into a large, heavy-bottomed pot. Bring to a boil over high heat, then reduce heat to medium-low.
• Simmer, uncovered, stirring occasionally. The liquid should reduce to about ⅙ of its original volume, or 2 cups, producing a thick, concentrated cider.

  The reduction is ready when stirring produces dark, copper-colored bubbles that cover the surface.
• Allow to cool, then transfer to airtight containers and refrigerate.

Nutrition

Serving: 1Tablespoon | Calories: 54kcal | Carbohydrates: 13g | Protein: 0.1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.01g | Sodium: 5mg | Potassium: 119mg | Fiber: 0.2g | Sugar: 11g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 0.1mg

What you’ll love about this healthy side dish recipe:

• Easy Peasy: Toss ’em, roast ’em, enjoy ’em. It’s that straightforward.
• Bye-bye Cabbage taste: Roasting surprisingly sheds that cabbage flavor, making the sprouts more appetizing.
• Affordable: A 1-pound bag of Brussels sprouts costs just $2 at my local grocery store.

How to Master Oven Roasted Frozen Brussels Sprouts

You know how we’ve all had that moment when we’re staring into our fridges, desperately searching for something to whip up for dinner and wondering if you should just call it and order delivery? I had one of those nights recently when a bag of Brussels sprouts in my freezer came to the rescue. 

I never used to keep frozen Brussels sprouts around. I love fresh sprouts, but frozen always reminded me of the soggy, waterlogged vegetables that we are back when we were growing up. 

Everything changed once I discovered how easy it is to roast frozen Brussel sprouts though! 

They come out perfectly golden brown outside and tender beyond belief inside. They have a super mellow flavor, with a less pronounced cabbage flavor than if your were to boil or microwave them. 

Doused in your favorite sauce and served over a bed of rice, they’re a deliciously satisfying winter dinner either on their own or as an easy side dish.

How to roast frozen brussels sprouts 

Step 1: Toss in oil and season

Coating vegetables with oil helps shield them from the blazing heat of the oven so they can get crispy drying out. You don’t need much – a tablespoon or two of olive oil, coconut oil, or avocado oil is plenty. To keep things simple, I season them with a generous pinch of kosher salt or sea salt, but you can add garlic powder, oregano, curry or any other favorite seasonings that will complement the rest of your meal.

Step 2: Cook them in a single layer 

Stick your baking sheet in the oven while it preheats to help speed up the cooking process and get those veggies nice and hot!

Be sure the spread the vegetables in a single layer so they have plenty of space around them. If you crowd them together, they’ll steam and won’t get those terrific browned bits that make roasted vegetables so good.

Step 3: Roast in a super hot oven

After about 15 minutes, the sprouts will start to brown on the bottoms. Give them a good stir so both sides can get nice and caramelized.

Step 4 (optional): Broil to perfection

For extra crispy and browned Brussels sprouts, pop them under the broiler set to high heatfor 3-4 minutes. Keep a close eye on them so they don’t burn! 

​Serving Suggestions

Roast Brussels spouts are the perfect canvass for all of your favorite sauces and dressings! Try tossing your cooked sprouts in Thai red curry, peanut sauce, or Greek Yogurt Caesar dressing. Or drizzle them with balsamic vinegar, tahini, lemon juice, or maple syrup. 

Commonly asked questions

More delicious vegetable recipes

• Air fryer Brussels spouts
• Air Fryer Garlic Broccoli
• Roast Butternut Squash
• Charred Brussels sprouts salad 
• Utica Greens
• Creamy Homemade Coleslaw (No Mayo!)
• How to Bake Spaghetti Squash
• Miso Maple Roasted Carrots + Squash
• How to Roast Acorn Squash

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Easy Roasted Frozen Brussels Sprouts

Unearth the hidden potential of your freezer with Roasted Frozen Brussels Sprouts! .We're talking crispy exteriors, perfectly tender interiors, and a simple, unpretentious cooking method.

Course Side Dish

Cuisine American

Keyword roast frozen brussels sprouts

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 74kcal

Author Lauren Keating

Ingredients

• 16 ounces frozen Brussels sprouts
• 2 Tbsp olive oil or other neutral oil
• ½ teaspoon kosher salt

Instructions

• Heat your oven to 450°F. For the best results, place a rimmed baking sheet in the oven while it preheats.
• In a large bowl, combine the frozen brissels sprouts, oil, and salt. Mix well to evenly coat the sprouts.
• Spread the Brussels sprouts onto the hot baking sheet in a single layer, being sure to leave plenty of room between them.
• Roast for 15 minutes. Flip the sprouts over so the other sides has a chance to brown.
• Roast an additional 10 minutes, or until the sprouts are tender and browned.
• If desired, broil under high heat for 2-3 minutes to crisp.

Nutrition

Serving: 1serving | Calories: 74kcal | Carbohydrates: 7g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 213mg | Potassium: 294mg | Fiber: 3g | Sugar: 2g | Vitamin A: 570IU | Vitamin C: 64mg | Calcium: 32mg | Iron: 1mg

What you’ll love about this recipe:

• Ready in 30 minutes: Fire roasted corn and poblano peppers give this soup loads of flavor in a short amount of time.
• Made for topping: Let everyone at the table get creative with their toppings to make a one of a kind bowl. From the traditional sprinkle of Cotija, to a zesty punch of lime, or an extra dollop of sour cream – you can tailor your bowl to your heart’s content.
• Freezer friendly: Freeze your leftovers for a quick and easy meal in the coming weeks! Your future self with thank you.

A summer Staple gets a makeover for the cool weather

Street corn is the ultimate culinary chameleon.

Whether it’s at a backyard BBQ, a tailgate party, or a low-key family dinner, it always seems to fit the occasion. It’s a staple for us all summer long, but this spectacular makeover brings it into comfort food territory that’s perfect for winter!

This street corn chowder takes all the flavor of street corn – fire-roasted corn, smokey chile powder, and salty cotija cheese – and rounds it out with sour cream for a velvety finish.

But the real fun is adding toppings. From cilantro and lime wedges to jalapeno slices and tortilla chips, you can dress this soup up so many different ways.

I could go on, but I’d rather have you taste it. Brace yourself for a culinary fiesta, and let’s get cooking!

Ingredients and Substitutions

• Fire Roasted Corn: Frozen fire-roasted corn adds extra flavor without any extra effort. The fire roasting process enhances the corn’s natural sweetness and add a touch of smokey flavor. If you can’t find it, you can also roast fresh sweet corn in a skillet for a similar flavor.  
• Poblano Peppers: Fresh poblano peppers echo the flavor of the ancho chile powder and give this soup a pop of freshness and a hint of heat. If you don’t like spicy food, you can swap them out for red or green bell pepper. If you do like spice, turn up the heat with green chiles.
• ​Ancho chile powder: Ancho chile powder is made from dried poblano peppers and is one of the key flavors of Mexican street corn. It has a mild heat and gives the chowder just the right amount of heat, smoky flavor, and color to our chowder.
• Yellow Onion & Garlic: These aromatic staples help build the base flavor.
• Broth: Chicken or vegetable, it’s your choice. Choose a low-sodium variety to give yourself more control over your soup’s saltiness.
• Sour cream: Gives the chowder a creamy finish. You can substitute half and half, heavy cream, or canned coconut milk. 
• Cotija Cheese: This aged, dry cheese brings a wonderful, salty balance to the sweetness of the corn. If you can’t find it, feta cheese is a nice substitute.
• Fresh Lime Juice & Zest: A vibrant burst of citrus to brighten up the chowder.
• Fresh Cilantro: Our finishing touch! Cilantro adds a fresh, bright flavor to your soup.

How to make street corn chowder

Sautee the onions and poblano peppers in a large soup pot until they’re soft. Add the chile powder and salt and stir everything around for a minute to let the spices toast.

Add the fire-roasted corn and broth and bring it all to a simmer.

Puree the soup with an immersion blender.

Reduce the heat and stir in the sour cream, cheese, and cilantro.

Serve the chowder with your favorite toppings.

Commonly asked questions

More delicious corn recipes you’ll love:

• Classic Street Corn
• Esquites (Street Corn Salad)
• Buffalo Street Corn
• Goat Cheese Street Corn
• Curry Corn Salad
• Instant Pot corn chowder

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Mexican Street Corn Chowder

Discover the elegance of simplicity with this Street Corn Chowder recipe. Packed with vibrant vegetables and providing tons of comforting flavor in every spoonful, it's a gourmet experience ready in under 30 minutes.

Course Soups and Stews

Cuisine American

Keyword Mexican street corn soup, street corn chowder

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 513kcal

Author Lauren Keating

Ingredients

• 2 tablespoons olive oil
• 1 small onion diced
• 1 Poblano pepper diced
• 2 garlic cloves minced
• 6 cups frozen corn fire roasted, preferred
• ¼ teaspoon ancho chili powder
• ½ teaspoon kosher salt
• 4 cups chicken stock or vegetable broth
• tablespoon fresh lime juice
• 1 teaspoon grated lime zest
• ½ cup sour cream
• ½ cup grated Cotija cheese
• ¼ cup cilantro chopped
• lime wedges, tortilla chips, etc, for serving

Instructions

• Add the oil to a large soup pot or Dutch oven over medium heat. When hot, stir in the onions, poblano pepper and garlic and cook for 3-4 minutes, until softened.
• Add the corn, chili powder, and salt. Stir and cook for 1-2 minutes. Stir in the broth, lime juice and lime zest. Simmer over low heat for 15 minutes, or until heated through.
• Use an immersion blender to blend the soup into a chunky puree.
• Stir in the sour cream, cotija cheese, and cilantro. Simmer over low heat until warmed through.
• Top with additional ancho chile powder. Serve with lime wedges, tortilla chips, sour cream, and all of your favorite toppings.

Nutrition

Serving: 1serving | Calories: 513kcal | Carbohydrates: 72g | Protein: 18g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 41mg | Sodium: 873mg | Potassium: 1119mg | Fiber: 8g | Sugar: 6g | Vitamin A: 491IU | Vitamin C: 45mg | Calcium: 150mg | Iron: 3mg

What you’ll love about this recipe:

• Super fast: These crispy sprouts are ready in just 10 minutes!
• Nutritional Powerhouse: These little green superstars are packed with vitamins and minerals. Plus, they’re low in calories and carbs, making them great for just about any diet.
• Adaptable: It’s so easy to jazz this base recipe up with sauces or seasonings to take them to the next level. I’ll share some of my favorites! 

The Ultimate Guide to Perfectly Crispy Air Fryer Brussels Sprouts

Brimming with crispness and flavor, these Air Fryer Brussels Sprouts are about to revolutionize the way you think about this underrated veggie! 

Fall has always been one of my favorite seasons for food, and this year is no exception. I’ve been loving all of the mouthwatering creations from amazing local chefs. One thing I can’t help but notice is that Brussels sprouts seem to be having a moment — they’re everywhere! But these aren’t just any sprouts, these have been reinvented, reimagined, and turned into utterly delectable dishes that I just can’t get enough of. From simple side dish preparations at the steakhouse to salads loaded with all sorts of goodies, they seem impossible to ignore. 

The one thing that has united all of my favorite versions has been the cooking method. Whether they’re drizzled with peanut sauce or coasted in parmesan, all of the best Brussels sprouts recipes are roasted until the centers are tender but the outer leaves are crisp and charred. It’s by far my new favorite way to enjoy this delicious vegetable! 

​They’re also SO EASY to make at home. I’ve found that using an air fryer is the best way to achieve perfectly tender Brussels sprouts that have all of the delicious crispy bits that we’re all craving. Plus they’re ready in just 10 minutes! 

Ingredients You’ll Need

Fresh Brussels Sprouts. These are the star of the show, loaded with vitamins and fiber. Look for firm, fresh sprouts with compact heads, and avoid any with yellowing leaves. 

Olive Oil. A drizzle of olive oil helps the sprouts get perfectly crispy in the air fryer. Try different flavored oils for a twist, or use avocado oil or any other oil with a high smoke-point if you prefer. 

Kosher Salt. A pinch of this flaky salt brings out all the natural flavors of the Brussels Sprouts and helps counteract some of their bitterness. 

You’ll also need a basket-style air fryer. Ninja and Cosori are both popular brans that are highly recommended!

Preparing Your Brussels Sprouts

Choosing the Right Brussels Sprouts

To encourage even cooking, look for Brussels sprouts that are uniform in size. Check the sprouts for any discoloration, wilting, or signs of pests or damage, and trim or discard any that have issues. Your choice of Brussels sprouts will significantly influence the final taste and texture, so select with care!

Cleaning and Trimming

Fresh Brussels sprouts can benefit from a little TLC before you cook them. 

1. Start by rinsing the sprouts under cold water to remove any dirt or dust. You can also soak them in a bowl of cold water for a few minutes to ensure thorough cleaning.
2. After a good rinse, drain the sprouts and pat them dry with a towel.
3. Use a paring knife to cut off the stem and tough bottom core, especially if’s dry or yellowed.
4. Gently peel off any yellowed or damaged outer leaves 
5. Cut the sprouts into halves or thirds, aiming for pieces that are uniform in size so they cook evenly. Slice the sprouts vertically through the stem — this will help them hold together as they cook! 

Seasoning Ideas for Air Fried Brussels Sprouts

Having mastered the air frying basics, you can now experiment with different seasonings for your Brussels sprouts! While the classic olive oil and salt combination is always a winner, why not try some more adventurous options like garlic powder and Parmesan or a sweet and tangy balsamic glaze? There are so many possibilities, and mixing things up is a great way to prevent yourself from getting tired of them. 

Here are some of my favorite seasoning, sauce, and dip ideas:

• Classic Olive Oil and Salt
• Greek Yogurt Caesar Dressing
• Homemade Teriyaki Sauce
• Garlic and Parmesan
• Balsamic Glaze
• Peanut Sauce
• Lemon Aioli
• Cajun Seasoning
• Sriracha, Lime, Juice, and Maple Syrup
• Buffalo Wing Sauce
• Soy Sauce and Sesame Seeds
• Honey Mustard

Commonly asked questions

More delicious vegetable recipes

• Air Fryer Garlic Broccoli
• How to Roast Frozen Vegetables
• Roast Butternut Squash
• Utica Greens
• Creamy Homemade Coleslaw (No Mayo!)
• How to Bake Spaghetti Squash
• Miso Maple Roasted Carrots + Squash
• How to Roast Acorn Squash

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How to Air Fry Brussels Sprouts

Crispy Brussels sprouts are a family favorite, and they’re so easy to make in your air fryer! Want even more flavor? Finish your cooked sprouts with a splash of balsamic glaze or lemon juice for an extra zesty kick.

Course Side Dish

Cuisine American

Keyword air fryer brussels sprouts, crispy brussels sprouts

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 53kcal

Author Lauren Keating

Equipment

• Air Fryer

Ingredients

• 1 pound Brussels sprouts trimmed
• 1 tablespoons olive oil
• ½ teaspoon kosher salt

Instructions

• Cut the sprouts into thirds, cutting through the stem end so they hold together.
• In a large bowl, combine the sprouts, oil, and salt. Mix well so the sprouts are thoroughly coated with oil.
• Transfer the sprouts to your air fryer basket, being careful not to overcrowd it.
• Air fry at 400ºF for 5 minutes. Shake the basket vigorously to redistribute the Brussels sprouts, then cook an additional 5 minutes, or until cooked to your liking.

Nutrition

Serving: 1serving | Calories: 53kcal | Carbohydrates: 7g | Protein: 3g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 213mg | Potassium: 294mg | Fiber: 3g | Sugar: 2g | Vitamin A: 570IU | Vitamin C: 64mg | Calcium: 32mg | Iron: 1mg

What you’ll love about this recipe:

• A Healther Option. Filled with nutrients, antioxidants, and particularly hydrating for those hot summer days.
• Easy. Make a pitcher of this watermelon-lime mocktail in just a few minutes, then spend the rst of the day kicking back and enjoying it.
• Gluten Free, Vegan, and Non-Alcoholic.

Conquer the Heat with the Ultimate Watermelon Mocktail!

I’m gonna let you in on a secret: I don’t really love watermelon.

I know, I’m a freak.

There’s just something about the texture that I can’t stand. As much as I want to love that watermelon, feta, and mint salad that everyone makes this time of year, I can’t do it.

I do, however, love drinking watermelon.

Once it gets pureed, the texture is no longer an issue and it’s totally delicious and refreshing. Here, I combine fresh watermelon juice with lime, simple syrup, club soda, and loads of fresh mint to make a gorgeous sparkling pink mocktail.

It’s heavy on watermelon flavor, but still plenty tart and complex. And, since the watermelon is so naturally sweet, you can cut way down on the added sugar.

Combining fresh, juicy watermelon with the perfect balance of tangy lime and fizzy seltzer, this drink is a real crowd-pleaser. Make a pitcher and taste the magic for yourself!

Ingredients You’ll Need

Seedless Watermelon. The star of this beverage, providing natural sweetness and vibrant color. Choose a ripe, seedless watermelon with a uniform, symmetrical shape without any flat sides or dents.

Limes. For acidity and tanginess that makes this mocktail extra refreshing. Choose limes with smooth, shiny skin and a fresh scent.

Club Soda. To bring the fizz and complete the refreshing experience. You can also use seltzer – experiment with different flavors like lemon or lime to put your own spin on this drink.

Fresh Mint Leaves. A fun garnish that adds a touch of coolness and complexity. Choose fresh, vibrant green mint leaves free of blemishes.

Sugar. Adds a touch of sweetness to highlight the natural flavors of the watermelon and lime. You can also use honey, agave, or your favorite sugar substitute.

Salt. Just a pinch to elevate the flavors and create a more balanced taste.

You’ll also need a blender. A fine mesh sieve or strainer is also helpful for ensuring your watermelon juice is silky smooth.

How to make a refreshing watermelon lime mocktail

1. Combine the water, sugar, and salt in a saucepan to make a simple syrup. Bring to a rapid simmer to dissolve the sugar. Once the sugar is dissolved, set aside to cool.
2. Peel the watermelon and cut the flesh into cubes.
3. Blend the watermelon until smooth. Strain, if desired for a smoother consistency.
4. Mix in the lime juice, simple syrup, and club soda.
5. Serve over ice with muddled mint.



Commonly asked questions

More delicious summer drink recipes

• Honey-Sweetened Frozen Lemonade
• Creamy Mango Smoothies
• Grilled Pineapple Mojitos
• Low Carb Frozen Coffee (Frappuccino)
• Dairy Free Horchata

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Sparkling Watermelon Mocktail

Stay refreshed this summer with our delicious Watermelon Mocktail recipe! Quick, easy, and perfect for health-conscious sippers.

Course Drinks

Cuisine American

Keyword watermelon mocktail, watermelon pitcher drink

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 8 people

Calories 105kcal

Author Lauren Keating

Equipment

• high-power blender

Ingredients

• 3 cups water
• ¾ cups sugar
• 1 pinch salt
• 1 seedless watermelon
• 8 limes
• 4 cups club soda
• ¼ cup fresh mint

Instructions

• Combine the water, sugar, and salt in a saucepan to create a simple syrup. Bring to a rapid simmer to dissolve the sugar. Once the sugar is dissolved, set aside to cool.
• Peel the watermelon and cut the flesh into cubes (you should have about 2 cups.)
• Use a blender to puree the watermelon until smooth.
• Place a fine-mesh strainer over a bowl or pitcher and pour the watermelon puree through it to remove any seeds or pulp. Use a spoon to press the puree against the strainer and extract as much liquid as possible.
• Juice 6 of the limes and add to the watermelon juice.
• Slice the remaining limes into thin rounds and add to a pitcher. Add the mint and muddle to release the flavors.
• Pour in the watermelon juice and club soda. Stir gently to combine.
• Chill well and serve over ice. Garnish each glass with a sprig of fresh mint and a slice of watermelon, if desired.

Nutrition

Serving: 1glass | Calories: 105kcal | Carbohydrates: 29g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 36mg | Potassium: 122mg | Fiber: 2g | Sugar: 22g | Vitamin A: 309IU | Vitamin C: 23mg | Calcium: 37mg | Iron: 1mg

What you’ll love about this recipe:

• Minimal effort, maximal taste. These popsicles are super easy to prepare. Puree the ingredients, pour into molds, and let the freezer do the rest.
• Four simple ingredients. Coconut milk, fresh strawberries and just a touch of sugar – simplicity at its best!
• Naturally vegan friendly and dairy free. Plus it’s easily adaptable for keto, low carb, or Whole 30 diets by leaving out the cookie crumbs and substituting the sugar with an appropriate sweetener.

Say Hello to Summer with Fresh and Healthy Strawberry-Coconut Popsicles!

Ah, summer!

Remember those days of playing outside all day long and ending the night with a cold, sweet treat? I sure do!

I loved stopping at the corner market to get a popsicle after softball games. My favorite was frozfruit and I almost always got coconut (except when I got cherry.)

These coconut popsicles bring me straight back to those carefree elementary school days.

They’re so easy to make, and are a great refreshing dessert while you soak up the sun, soak your feet in the pool, or just chill out with your friends and family.

The recipe is simple, made with fresh fruit and free from artificial flavors, colors, and preservatives. But the best things about them is the memories that come flooding back every time I take a taste.

if you like strawberry desserts, you’ll also love these strawberry cheesecake cookies!

Ingredients and Substitutions

Full Fat Coconut Milk. Canned coconut milk forms the base of this popsicle and gives them slightly a creamy consistency. Look for brands without added sugars or gums.

Fresh Strawberries. These add natural sweetness and a beautiful color to your popsicles. Plus they’re packed with antioxidants. Pick ripe, red strawberries for best results. If you’re having trouble finding good fresh strawberries, you can use frozen thawed ones.

Sugar. A touch of sugar enhances the natural sweetness of these ingredients. You can swap for honey, agave syrup, or stevia if you prefer, but it will change the flavor and may freeze icier.

Graham Cracker Crumbs (store-bought or homemade). A sprinkle of graham cracker crumbs gives these popsicles a strawberry shortcake vibe that I love. Regular, honey, or cinnamon flavors work great! You can also substitute Nilla wafer crumbs or sugar cookie crumbs.

In addition to these ingredients, you’ll also need a popsicle mold and popsicle sticks.

How to make them

1. Puree the strawberries and some sugar in a high-speed blender until it’s smooth and frothy.
2. Stir the remaining sugar into the coconut milk. Be sure to mix it really well – you want to make sure the coconut cream (the thicker milk that floats to the top of the can) is fully incorporated and the sugar is totally dissolved.
3. Pour the coconut mixture and strawberry puree into your ice pop mold. You can mix it all together or make pretty layers like I did. Pop a wooden stick into each one.
4. Sprinkle the graham cracker crumbs over each popsicle.
5. Freeze the coconut pops for 4-6 hours, until solid.

Commonly asked questions

More summertime desserts you’ll love

• Pomegranate Ice Cream
• Dairy Free Lemon Ice Cream
• Earl Grey Raspberry Milkshakes
• Blueberry Frozen Yogurt
• Blueberry Rhubarb Frozen Yogurt Pops
• No Churn Coffee Ice Cream

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Strawberry Coconut Popsicles (Dairy Free)

Need a summer refreshment that is as healthy as it is delicious? Swap your store bought popsicles for this tasty, 4-ingredient homemade alternative! (And yes, your kids will love them too!)

Course Dessert

Cuisine American

Keyword coconut popsicles, dairy free ice pops

Prep Time 10 minutes minutes

Freeze Time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 10 popsicles

Calories 118kcal

Author Lauren Keating

Equipment

• popsicle molds

Ingredients

• 1 can coconut milk full fat
• ¾ pound fresh strawberries
• ¼ cup sugar
• 3 tablespoons graham cracker crumbs

Instructions

• Puree the strawberries and half of the sugar in a high-speed blender until it’s smooth and frothy.
• Stir the remaining sugar into the coconut milk. Be sure to mix it really well – you want to make sure the coconut cream (the thicker milk that floats to the top of the can) is fully incorporated and the sugar is totally dissolved.
• Pour the coconut mixture and strawberry puree into your ice pop mold in layers. Pop a wooden stick into the center of each one.
• Sprinkle the graham cracker crumbs over each popsicle.
• Freeze the coconut pops for 4-6 hours, until solid.

Nutrition

Serving: 1pop | Calories: 118kcal | Carbohydrates: 11g | Protein: 1g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Sodium: 25mg | Potassium: 142mg | Fiber: 1g | Sugar: 7g | Vitamin A: 4IU | Vitamin C: 20mg | Calcium: 15mg | Iron: 2mg

What you’ll love about this recipe:

• Healthier. Say goodbye to deep-frying! This air fryer tofu katsu is made with minimal oil, making it a healthier alternative to the traditional deep-fried version.
• Vegetarian. A perfect guilt-free meal option for vegetarians or those looking to reduce their meat consumption.
• Meal Prep Friendly. Make a batch of this delicious katsu and enjoy it throughout the week – it reheats beautifully, ensuring you always have a tasty snack on hand.

Get Ready to Fall in Love with Tofu

Lately, I’ve been pretty obsessed with katsu (a Japanese-style deep fried cutlet served with sweet and tangy sauce).

Whether it’s ordering it from my favorite Japanese restaurant or making my own my air fryer chicken katsu recipe, I just can’t get enough of that crispy goodness.

To satisfy my katsu cravings, I created this mouthwatering tofu katsu fingers recipe. It features the same homemade katsu sauce that we all know and love and is just as delicious, crispy, and satisfying as its chicken counterpart!

Whether you’re a vegetarian, looking to cut down on meat consumption by celebrating the occasional “Meatless Monday,” or are simply a fan of all things katsu, you’ll definitely want to give this recipe a try!

Ingredients You’ll Need

Extra firm tofu. Tofu stands in for the more traditional chicken or pork in this vegetarian katsu recipe. See my tip below about improving the texture of tofu by freezing it!

All Purpose Flour. Mixed with a little water, this forms a “glue” that keeps the breadcrumbs firmly in place.

Red Pepper Flakes. Since tofu doesn’t have much flavor on its own, I add salt and red pepper flakes to give it a little boost.

Panko Bread Crumbs. For the ultimate crunch!

For the homemade tonkatsu sauce, you’ll need:

Ketchup. This forms the base of your sauce and gives it tons of body.

Worcestershire Sauce. Adds sweet and sour flavors and gives the sauce its barbecue-like flavor. Worcestershire sauce contains anchovy, so be sure to use a vegan version if your diet doesn’t include fish. I like Annie’s version a lot!

Soy Sauce. Adds an extra layer of rich umami flavor to your sauce. 

Apple Cider Vinegar. Katsu sauce is traditionally made with apples. I used a splash of apple cider vinegar to add a similar sweetness and subtle apple flavor. 

How to make it

Press the tofu. Wrap the tofu block in a clean kitchen towel or paper towels, then place it between two flat surfaces, like cutting boards or plates, and add a heavy weight on top. A cast iron pan or heavy cans works well! Let it sit for at least 15 minutes to extract the excess water.

Slice the pressed tofu into fingers, about 1/2 inch wide.

Mix the water and flour and in small bowl to create a thin paste. In a second bowl, mix the bread crumbs, salt, and pepper flakes to create a breading station.

Dip the tofu into the flour mixture, then press into the breadcrumbs. Spray with cooking oil.

Arrange the tofu in a single layer in the air fryer basket and cook until crisp and golden brown, flipping them over halfway through.

Mix the ketchup, Worcestershire sauce, soy sauce, and vinegar to make the dipping sauce.

Commonly asked questions

More air fryer recipes to try

• Frozen Salmon in the Air Fryer
• Garlicky Air Fryer Broccoli
• Air Fryer Chicken Nuggets
• Air Fryer Rotisserie Chicken
• Air Fryer Baked Potatoes
• Frozen Chicken Breasts In The Air Fryer
• Air Fryer Sourdough Croutons

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Air Fryer Tofu Katsu

Satisfy your katsu cravings with our delicious air fryer tofu katsu recipe. Packed with flavor and boasting a crispy texture, it's a healthier twist on a classic favorite.

Course Vegetarian Recipes

Cuisine Japanese

Keyword kaktsu fingers, tofu katsu, vegetarian katsu

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Pressing Time 15 minutes minutes

Total Time 22 minutes minutes

Servings 4 people

Calories 198kcal

Author Lauren Keating

Equipment

• Air Fryer

Ingredients

• 14 ounces extra firm tofu (1 block)
• ½ cup water
• ½ cup all purpose flour
• 1 teaspoon kosher salt
• olive oil spray
• ½ Tablespoon crushed red pepper flakes
• 1 cup panko bread crumbs
• ¼ cup ketchup
• 2 Tablespoons Worcestershire sauce
• 1 Tablespoon soy sauce
• 1 teaspoon apple cider vinegar

Instructions

• Press the tofu for at least 15 minutes to remove excess water (dee detailed instructions in the post above)
• Slice the tofu into ½ inch fingers.
• Set up your breading station: In a bowl, whisk together the water and all-purpose flour until smooth. In a separate bowl, add the panko breadcrumbs, chilli flakes and salt. Mix until combined.
• Dip each tofu finger into the batter, making sure to coat it completely. Let the excess drip off.
• Dip each battered tofu finger into the panko breadcrumbs, pressing down to coat the tofu completely.
• Heat your air fryer to 400°F (200°C) and lightly spray the air fryer basket with cooking spray.
• Place the coated tofu fingers in a single layer in the air fryer basket, leaving some space between them. Spray the tops of the tofu fingers with cooking spray.
• Air fry the tofu for 6 minutes. Flip them over and cook for another 6 minutes, or until they're golden brown and crispy.
• While the tofu cooks, make the dipping sauce by whisking together the ketchup, Worcestershire sauce, soy sauce, and vinegar in a small dish. Season with black pepper, if desired.

Nutrition

Serving: 1serving | Calories: 198kcal | Carbohydrates: 31g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1270mg | Potassium: 339mg | Fiber: 2g | Sugar: 6g | Vitamin A: 380IU | Vitamin C: 2mg | Calcium: 77mg | Iron: 3mg