What you’ll love about this recipe:

• Simple Shopping List: All you need are 8 ingredients, and most of them are likely sitting in your pantry already!
• Palate Party: It’s astounding how something so simple can explode with complex flavors – crunchy, tangy, and a delightful burst of fresh herbs.
• Textures Galore: This simple salad has so many different textures, from crunchy celery to creamy chickpeas to soft artichokes. Every bite is interesting, and it’s a great way to introduce peopel to the flavor of kale. 

Savor Simplicity: An Easy Kale and Chickpea Salad That’s Packed with Flavor

I love the comfort of a well-made, nutrient-rich salad!

This kale salad recipe is a tribute to the simple pleasures of home cooking, where simple ingredients combine to make something thats truely greater than the sum of it’s parts. It’s just the kind of inviting and satiating salad that is sure to find its place in your heart!

I’ve been making variations on this chickpea salad for years – along with my mayo free potato salad, it’s my favorite recipe to take on picnics and bring to potlucks. 

It’s simple, nutritious and always a crowd pleaser, even among self-proclaimed kale haters. 

The salad has evolved over the years, but the base always remains the same – chickpeas, artichoke hearts, cucumber, red onion, and red bell pepper. More recently, I’ve been inspired by the Confetti Crunch Salad from Whole Foods and I’m really into adding tons of celery. it adds so much crunch! 

This simple salad is so versatile — it works as a main meal or as a side dish. It’s equally as delicious chilled as it is room temperature, so it’s great for cookouts and potlucks! 

It stays crunchy in the fridge for days, so it’s perfect for meal prep lunches, too! I can’t get enough.

Ingredients You’ll Need

Celery: This veggie plays a key role in delivering a delightful crunch, balancing out the textures. Choose firm, vibrant green stalks. If your celery has leaves attached, even better! Add them right into the salad — they have an amazing flavor!

Red Bell Pepper: For a pop of brilliant color and more sweet crunch. Choose red peppers as they’re at their sweetest and ripest stage. Remember, red peppers are sweeter than green peppers, which.aren’t as tasty in this recipe. If you can’t find a red pepper, you can swap in yellow or orange, or chop up some jarred roasted red peppers. 

Fresh Kale: Known for it’s robust flavor and nutrient content, kale adds a hearty texture to the dish. Pick deep-colored, sturdy leaves without any signs of wilting or browning. I like making this with Curly Kale because it has a tender texture and a slightly less butter, more peppery flavor. That said, Lacinato Kale (also known as Tuscan Kale or “Dinosaur Kale”) is also a great option! The only thing I’d avoid is baby kale, which has an entirely different texture. 

Chickpeas (Garbanzo beans): For an added punch of protein and a comforting earthiness to this salad. You can use canned chickpeas for convenience, just give them a rinse and they’re good to go!

Fresh Herbs: A mix of fresh herbs like oregano and mint adds dynamic flavor to the salad. Experiment with different herbs to find your favorite combo!

Caesar Vinaigrette

This dressing finishes off this raw kale salad. Make your own, or use store bought! I like Newman’s Own or Marzetti for grab-and-go options. 

To make your own, you’ll need olive oil, Worchestershire sauce, garlic, lemon juice, Dijon mustard, grated Parmesan cheese, and salt and pepper. 

Or opt for a creamier salad with my Greek Yogurt Caesar Dressing.

Pro Tips

• To soften the kale leaves and remove some bitterness, massage them with a little salt before adding the other ingredients. It’s a trick I learned in cooking school and it’s a real game changer if you think you don’t like kale!
• Rinse canned chickpeas to reduce sodium content and improve the flavor.
• Let the salad chill out in the fridge for an hour or so to let all of the flavors meld together. The chilling step is crucial – the salad completely transforms in that hour and goes from being kind of blah to being totally awesome.

Variations and optional add-ins

This salad is so versatile, and once you have the base down, it’s fun to make it your own with your favorite twists. Try:

• Using crispy chickpeas instead of fresh ones for a different textural experience
• Add sunflower seeds or pistachios
• Stir in feta cheese crumbles or blue cheese
• Swap the chikpeas for white beans, cannellini beans, black beans, or even frozen and thawed edamame
• Don’t like Caesar dressing or need a vegan option? Try a lemon tahini dressing, Greek dressing, or my basic vinaigrette. In a pinch a drizzle of olive oil and apple cider vinegar is also delicious! 

More hearty salad recipes you’ll love:

• Brussels Sprouts Salad with Maple Vinaigrette
• Cauliflower Tabbouleh Salad
• Harvest Kale Salad with Pomegranate + Apples
• 5-Minute Summer Corn Salad with Curry and Lime
• Lobster Farro Salad with Citrus Vinaigrette
• Millet and Chicken Greek Salad

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Chickpea and Kale Caesar Salad

Course Healthy Salad Recipes

Cuisine American

Keyword kale chickpea salad

Prep Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 6

Calories 136kcal

Author Lauren Keating

Ingredients

• 4 stalks celery
• 1 red bell pepper
• ½ seedless cucumber
• ½ small red onion
• 1 cup (packed) kale leaves
• ¼ teaspoon kosher salt
• 1 can (15.5 ounces) chickpeas drained and rinsed
• 1 can (8.5 ounces) artichoke heart quarters roughly chopped
• 1 Tablespoon freshly chopped oregano
• 1 Tablespoon freshly chopped mint
• ¼ cup olive oil
• 2 garlic cloves minced
• 1 lemon juiced
• 1 teaspoon Worcestershire sauce
• ½ teaspoon creamy Dijon mustard
• ¼ cup grated Parmesan cheese
• ½ teaspoon black pepper

Instructions

• Cut the celery, pepper, and cucumber into bite sized pieces. Thinly slice the onion. You should end up with about 1 cup celery, 1 cup cucumber, and 1/4 cup onion.
• Discard the tough kale stems. Slice the kale into shreds, then roughly chop.
• Add the kale to a large bowl and sprinkle with the salt. Using clean hands, massage the kale until it begins to soften and releases some butter green liquid. Pour off the liquid, then add the chopped vegetables, artichoke hearts, chickpeas, and herbs to the salad.
• In a small bowl, whisk together the olive oil, garlic, lemon juice, Dijon mustard, and Parmesan cheese. Season the dressing to taste with salt and pepper.
• Pour the dressing over the salad and mix well. Cover and refrigerate at least 1 hour before serving to allow the flavors to meld.

Nutrition

Serving: 1serving | Calories: 136kcal | Carbohydrates: 8g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 4mg | Sodium: 233mg | Potassium: 346mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4748IU | Vitamin C: 74mg | Calcium: 164mg | Iron: 1mg

Old Fashioned Cabbage Soup

By now, you all know how much I love soup. It’s literally my favorite. And I do mean literally, none of this literally means figuratively nonsense. 

Usually, I like hearty, stick-to-your-ribs soup. Chicken and Sweet Potato. Miso Potato. Roasted Tomato with Goat Cheese. 

This healthy cabbage soup is on the other end of the spectrum. It’s light and brothy, and chock full of vegetables. On its own, it’s more of a snack than a complete meal. 

But there’s beauty in simplicity and this low carb soup is the perfect example of that. It’s deliciously savory and really warm. Exactly the kind of soup you want to sip when you’re snowed in. 

I’ve been really into cabbage in soup ever since I developed a cabbage roll soup recipe for my cookbook. It softens up and gets almost noodle-y in texture, which is great if you’re trying to keep your carbs down. It also adds some heft to this soup, making it feel more substantial than it is. 

Low Carb Cabbage Soup Ingredients

This beauty of this white cabbage soup recipe is that it’s made with really simple ingredients, most of which are pantry staples. 

Besides cabbage, you’ll need:

• Olive oil
• Vidalia onion
• Garlic
• Vegetable broth
• Carrots
• Celery
• Canned plum tomatoes

That’s it! 

Cabbage Soup Variations

Of course, you can always doctor it up depending on what you’re in the mood for or if you have any other vegetables hanging around the fridge that need to get used up. It’s great with green beans, peas, or even some kale.

You can also add a can of chickpeas or white beans to up the protein and make this a complete meal. Or brown some ground beef along with the onions for a hearty “unstuffed cabbage roll” soup. Cabbage soup with sausage is also fantastic!

Really, the options to adapt this recipe are endless. Have fun with it!

Can cabbage soup be frozen?

Yes, absolutely! Raw cabbage doesn’t freeze well for obvious reasons, but stewed cabbage and cabbage in soups like this one freezes really well. Since it’s already soft, you don’t need to worry about it wilting. 

I like to freeze cabbage soup in individual portions. It’s great when I need something for lunch in a pinch!

How to make cabbage soup in the crock pot

This soup is so easy to make on the stovetop that I don’t usually bother pulling out my slow cooker for it. But if you want to cook it that way, you definitely can. 

Since the vegetables release a lot of water and no evaporation occurs when you use a crock pot, reduce the broth to 6 cups. Otherwise, you’ll end up with a very brothy soup. 

What should I serve with cabbage soup?

If you ask me, no soup is complete without bread and butter. You could also serve it with homemade potato rolls or a grilled cheese sandwich. 

It’s also great topped with garlic croutons or crispy chickpeas for a little crunch. 

Or keep things low carb by serving it with crispy roasted radishes or rutabaga fries.

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Easy Cabbage Soup

This flavorful cabbage soup comes together in just about a half hour. It’s a great way to warm up on a chilly day!

Course Soups and Stews

Cuisine Italian

Keyword cabbage soup, cabbage soup recipe

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 99kcal

Author Lauren Keating

Ingredients

• 2 Tablespoons olive oil
• 1 small sweet onion chopped
• 3 cloves garlic minced
• 8 cups low sodium vegetable broth
• 1 can 14.5 ounces plum tomatoes in puree, chopped
• ½ small head cabbage sliced
• 3 carrots peeled and sliced
• 3 celery ribs sliced
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• ½ teaspoon pepper
• ¼ cup chopped fresh parsley

Instructions

• In a large soup pot, heat the olive oil over medium-high heat.
• Add the onions and cook 3-5 minutes, until softened and transparent. Add the garlic and cook 1 minute.
• Pour in the broth, cabbage, carrots, celery, tomatoes and Italian seasoning. Bring to a boil. 
• Simmer for 30 minutes or until vegetables are tender. Stir in the parsley. Adjust seasoning to taste.

Nutrition

Serving: 1g | Calories: 99kcal | Carbohydrates: 14g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Sodium: 590mg | Fiber: 2g | Sugar: 7g

Since Shawn started eating fewer carbs this past spring, it seems like zucchini and cauliflower have taken over our kitchen. It’s honestly really impressive how many things those two vegetables can stand in for! 

One of my favorite way to eat zucchini is cut into long, noodle-like strands called zucchini noodles, or zoodles. (If you’re British and call zucchini courgette, you’d call this courgetti with is super fun to say!)

It’s easy to find pre-cut zucchini noodles at the grocery store since low carb diets are so popular right now. I buy those when I’m looking for something quick, but I usually prefer to cut it myself using a spiralizer. That way I can use a smaller setting for more of an angel hair like thickness. Thinner zoodles are more tender without being soggy, and we love eating them raw or just warmed through. 

When I’m just looking to get something on the table fast, I make zucchini noodles with red sauce and sausage or meatballs. But when I have more time, I love getting creative and using them in recipes like Pepper Jack Smothered Chicken with Southwest Zoodles or Sauteed Zucchini Noodles with Fresh Herbs + Hazelnuts. 

These pesto zucchini noodles with baked shrimp fall somewhere in between. They’re really simple and easy to make – especially if you use store-bought pesto – but they have an elegant, special occasion feeling to them.

How to make homemade pesto for pesto zucchini noodles

Homemade pesto really takes these zoodles over the top. I use the pesto recipe that Samin Nosrat shared in Salt, Fat, Acid, Heat and it’s really worth the effort. 

Samin’s recipe is different than other pesto recipes I’ve made. She has you start by grinding pine nuts into a ut butter-like paste. This paste emulsifies the pesto and gives it a super creamy texture and more consistent flavor. It’s a great extra step! 

Next, you add tons of fresh basil, salt, and parmesan cheese and drizzle in your best olive oil. If you feel like being extra, you can mash it all together using a mortar and pestle. There’s something really soothing about doing it that way. But if you don’t have one, or if you’re feeling impatient, a food processor works just as well. 

You can also make a delicious nut free pesto if you have a nut allergy.

Or, you know, just buy some pesto at the grocery store. No judgment. For the best flavor, look for tubs of fresh refrigerated pesto sold in the produce section. 

How to make Baked Shrimp

To keep this recipe on the simpler side, I roasted the shrimp and tomatoes instead of cooking them on the stovetop.

The gentle heat of the oven cooks the shrimp perfectly every time and they don’t get overcooked or rubbery. At the same time, the tomatoes cook down and get a jammy texture and concentrated tomato flavor, without drying out. They’re amazing combined with that delicious homemade pesto! 

If you’re using frozen shrimp, just be sure to defrost them before placing them on the baking sheet. Otherwise, they can get waterlogged and soggy. You’ll also want to be sure to peel and devein the shrimp if you didn’t buy them cleaned. 

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Pesto Zucchini Noodles with Baked Shrimp

Pesto and zucchini noodles are a low carb match made in heaven. This simple dinner recipe is topped with baked shrimp and roast tomatoes.

Course Healthy Weeknight Dinner Recipes

Cuisine Italian

Keyword dinner recipe, keto, low carb, zoodles

Prep Time 15 minutes minutes

Cook Time 13 minutes minutes

Total Time 28 minutes minutes

Servings 4 servings

Calories 165kcal

Author Lauren Keating

Equipment

• Spiralizer

Ingredients

• 1 pound defrosted raw shrimp large
• 2 cups cherry tomatoes halved
• 2 zucchini spiralized
• 1/16 cup pine nuts
• 1 garlic clove smashed
• ¼ cups basil
• 1/12 cup shredded Parmesan cheese
• 1/12 cup olive oil
• Additional Parmesan cheese and basil for garnishing if desired

Instructions

• Heat your oven to 400F.
• Arrange the shrimp and tomatoes in a single layer on a baking sheet. Season generously with salt and pepper. Bake for 10 minutes, or until the shrimp are cooked through and the tomatoes are slightly shriveled, but not dry.
• Add the zucchini to the pan and bake another 2-3 minutes, until the zucchini is just warmed through.
• Use a mortar and pestle to pound and grind the pine nuts to a smooth paste. Add the garlic and pound until fully incorporated. You can also do this in a food processor if you prefer.
• Add the basil and a pinch of salt. Continue grinding until the basil breaks down completely, working in batches if needed. Stir in the parmesan and oil.
• Add 1/4 cup of the pesto to the sheet pan and stir everything together (you will have 3/4 cup of pesto left; save it for another use)
• Divide between four plates. Serve immediately.

Notes

Maximize your time by making the pesto while the oven heats up!

Nutrition

Serving: 1g | Calories: 165kcal | Carbohydrates: 6g | Protein: 18g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Cholesterol: 145mg | Fiber: 2g | Sugar: 3g

This recipe for ginger sesame zucchini noodles has been a long time coming. Baked Sesame Chicken Wings are one of my absolute favorite recipes on this blog. The last time I made them, for New Year’s Eve, my mom mentioned that she thought the ginger sesame sauce would be great on noodles. I agreed and haven’t been able to get that idea out of my head.

We haven’t been eating a lot of pasta lately, but I was even more excited about the idea of making it with zucchini noodles! I added some shrimp for protein and was really happy that such a healthy and delicious dinner could come together in just about 10 minutes.

How to make zucchini noodles

Zucchini noodles (zoodles!) are a staple of my diet these days – they’re easy, tasty, and go with just about anything. The other day I was waiting in line for a zucchini noodle bruschetta bowl at one of my favorite food trucks when no fewer than three people looked at the sign and asked what zucchini noodles were. It made me a little sad that so many people are missing out!

Zucchini noodles are exactly what they sound like – fresh zucchini that’s cut into long, noodle-like strands. Since zucchini doesn’t have a lot of flavor on it’s own, they take on the flavor of whatever you cook them with and they’re a fantastic low cal and gluten-free alternative to pasta. You can use a spiralizer (affiliate link) or a box grater to cut them yourself (a great option in the summer when zucchini are cheap and plentiful!) or you can but them pre-cut (look for them in the produce section.) I’ve also tried frozen zucchini noodles, but I don’t recommend them since they can be pretty soggy. We love them with red sauce and meatballs, in zucchini noodle pad thai, or sauteed with fresh herbs + hazelnuts.

You can boil them for a minute or two or sautee them. Or, you can eat zucchini noodles raw! That’s been my favorite way to enjoy them recently because they have a firmer texture, and it’s how I made these ginger sesame zoodles.

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Ginger Sesame Zucchini Noodles

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Calories 371kcal

Author Lauren Keating

Ingredients

• 1 Tablespoon avocado oil or olive oil
• ½ pound medium raw shrimp
• 2 Tablespoons coconut aminos
• 2 Tablespoons sesame oil
• 1- inch piece of fresh ginger peeled and grated
• 2 cloves garlic grated
• 2 green onions thinly sliced
• 1 Tablespoon sesame seeds
• 1 pound zucchini spiralized

Instructions

• Heat the oil in a large skillet set over high heat. Add the shrimp and cook 4-5 minutes, or until bright pink and cooked through. 
• While the shrimp cook, combine the coconut aminos, sesame oil, ginger, garlic, green onions, and sesame seeds in a large bowl. Add the zucchini noodles and toss to coat. 
• Divide the zucchini noodles between two plates. Top with shrimp. 

Nutrition

Calories: 371kcal | Protein: 17g | Fat: 29g | Saturated Fat: 3g | Cholesterol: 165mg | Fiber: 1g | Sugar: 3g

So, I bought an air  fryer. I have to admit that I felt a little silly doing it because I’m woefully short on counter space. Plus I’m pretty good at making “fried” food like “Fried” Pickles and Baked Sesame Chicken Wings in my oven. But I wanted to see what the fuss was all about and I found a good deal on a fryer that was recommended by a trusted friend, so I went for it.

So far, I have mixed feelings. Sweet potatoes fries came out good, but no better than I can make in the oven. On the plus side, I didn’t have to wait for my oven to preheat which was really nice and saved a ton of time. On the negative side, I could only cook about a half of a sweet potato at a time. That meant hanging out in the kitchen to make multiple batches. Plus there’s that whole counter space issue.

That said, when it comes to making recipes like these “fried” catfish nuggets, I was blown away. The fish inside was flaky and juicy while the coating was crispy, crunchy, and practically indistinguishable from deep fried fish. All without the gross smell that comes along with deep frying food at home, or the calories that come along with it. The batch I made in the oven came out OK, but the batch from the air fryer was phenomenal. For recipes like this one (or for these awesome air fried steak fingers!), the air fryer appears to be well worth the money.

I fell in love with catfish when I went to New Orleans and had it again recently at a new Southern themed restaurant that opened around the corner from my house. Next to salmon and tuna, it might be my favorite fish these days.

The one thing about catfish is that it can have a slightly muddy/bitter flavor if you don’t prepare it correctly. Most fish from the store should be good to go, but a quick soak in salt water will go a long way toward drawing out any lingering bitterness.

You can’t have nuggets without something to dip them in, so I made a quick Greek yogurt remoulade. Remoulade is a classic sauce that’s similar to a cross between tartar sauce and cocktail sauce. It’s usually made with a mayonnaise base, but I strongly prefer it made with plain Greek yogurt instead. (We all know how I feel about mayo.)

Once the fish has soaked, I dipped each piece in egg and a few dashes of Tabasco. Next comes to breading. To keep these air fried catfish nuggets gluten free, I coated them in the mixture of Bob’s Red Mill paleo baking flour, ground pecans, and Cajun seasoning. The result was a light, crispy coating that had an earthy, nutty flavor and just a small kick of heat.

I could easily fit about six pieces of fish in my air fryer at a time, which meant I had to make a few batches, but they were done in 8 minutes so it went quickly. For contrast, the fish I cooked in the oven took 20 minutes and, while it was still tasty, it didn’t come out nearly as crispy.

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Air Fried Catfish Nuggets with Greek Yogurt Remoulade

These catfish nuggets can also be made in the oven, but they won't come out quite as crispy. To bake them, set a wire rack over a baking sheet. Coast the rack with cooking spray, then arrange the breaded catfish on it in a single layer. Bake at 400ºF for 20 minutes, turning halfway though.

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4

Calories 333kcal

Author Lauren Keating

Ingredients

• 2 cups water
• 2 tablespoons kosher salt
• 1 pound fresh catfish nuggets
• ½ cup pecans
• ½ cup paleo flour I use Bob's Red Mill
• 1 Tablespoon Cajun seasoning
• 1 egg
• 2-3 dashes Tabasco sauce

For the Remoulade:

• 1 cup fat free Greek yogurt
• 2 Tablespoons Dijon mustard
• 2 Tablespoons sweet paprika
• 2 teaspoons prepared horseradish
• 1 teaspoon Cajun seasoning
• 1 teaspoon pickle juice

Instructions

• Combine the water and salt in a large bowl; stir until dissolved. Add the catfish. Cover and refrigerate for at least 20 minutes, up to overnight. Rinse the fish with clean water and pat dry. 
• While the fish soaks, prepare the remoulade by mixing all ingredients together in a small bowl until smooth. Refrigerate until ready to serve. 
• Heat your air fryer to 400ºF.
• Add the flour and pecans to a blender. Blend 15-20 seconds, or until the pecans are pulverized and look like coarse crumbs. Pour the mixture into a shallow dish. 
• Break the egg into a second dish. Add a few dashes of Tabasco and whisk until combined. 
• Working one piece at a time, coat each piece of fish with egg then dredge through the flour mixture to coat well.
• If desired to extra crispness and browning, lightly spray each piece of fish with olive or coconut oil. 
• Working  in batches as needed, add the fish to the basket of your air fryer in a single layer. Cook for 6-8 minutes, turning halfway through.  
• Serve the catfish nuggets with remoulade sauce for dipping. 

Notes

Remoulade adapted from Simply Recipes. 

Nutrition

Calories: 333kcal | Protein: 26g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 97mg | Sodium: 818mg | Fiber: 3g | Sugar: 5g

Ahhhh, Spring – finally! It seemed like winter would never end. Nothing makes me happier than those first warm, sunny days when I feel like I can finally turn away from heavy soups and stews and dig into something a little lighter.

These roasted cauliflower grain bowls are a delicious way to bridge the gap between the seasons. I’ve been obsessed with grain bowls lately, and at this point I pretty much have it down to a science.

For a good grain bowl, you need a base grain, delicious vegetables, a protein source, something crispy, and a fun sauce for drizzling.

You can check out these southwest bowls for another great example!

These bowls meet all the criteria. They’re piled high with healthy roast vegetables (cauliflower and zucchini, I’m looking at you) plus crispy chickpeas for some protein and crunch. The chickpeas are tossed with lemon pepper seasoning and turmeric, and they’re oh so tasty. I’ve been snacking on them all week.

Lemon-tahini sauce is thick and creamy, and its bright flavor is perfect for spring.

I purchased the quinoa, chickpeas, tahini, and spices for these bowls from iHerb.com. At first glance, iHerb looks like a pharmacy or vitamin shop, but once you start poking around you’ll see that they also have a ton of healthy, organic grocery items. All together, they sell over 35,000 items, including tons of whole grains, spices, nuts, specialty flours, etc. They’re a Google trusted store that ships to over 160 countries, and their customer services provides support in 10 different languages.

I was really excited to find that they carry some of my favorite brands, like Bob’s Red Mill and Simply Organic spices. The Dastony tahini was new to me, and I’m definitely a fan. It didn’t seem to separate as much as other tahini does, so it was easy to measure and stir. Plus the flavor was great! I usually buy canned chickpeas, but these but these dried beans from Arrowhead Mills cooked quickly in my pressure cooker and they had a fabulous texture.

I know that sometimes my recipes include ingredients that can be hard to find – especially in small stores or more rural towns – so shopping online can be really convenient. New customers can use this link to get $5 off their first order.

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Roast Cauliflower Quinoa Bowls with Crispy Chickpeas and Lemon-Tahini Sauce

Servings 4

Calories 551kcal

Author Lauren Keating

Ingredients

For the Grain Bowls

• 1 cup Bob’s Red Mill Organic Whole Grain Tri-Color Quinoa
• 2 tablespoons olive oil
• 1 head cauliflower cut into florets
• 1 cup cooked Arrowhead Mills Organic Chickpeas
• 1 tablespoon Simply Organic Lemon Pepper seasoning
• 1 tablespoon turmeric
• 1 zucchini cut into chunks
• 1 cup tender greens baby kale, arugula, or spinach
• ½ cup crumbled feta cheese optional

For the Lemon-Tahini Sauce

• ⅓ cup Dastony 100% Organic Sesame Tahini
• ⅓ cup water
• ½ lemon juiced
• 1 garlic clove minced

Instructions

• Heat your oven to 450ºF.
• Combine the quinoa and 2 cups water in a saucepan. Bring to a boil, then reduce heat to low. Cover and cook 12 minutes. Remove from heat and let sit, covered, for at least 15 minutes. Fluff with a fork.
• Meanwhile, add the olive oil and cauliflower florets to a large mixing bowl. Toss to coat. Lift the cauliflower out of the bowl, letting any excess oil drip back into the bowl; arrange in a single layer on half of a baking sheet. Add the chickpeas, lemon pepper seasoning, and turmeric to the bowl; toss to coat. Spread the chickpeas on the other half of the baking sheet. Sprinkle everything with salt and pepper.
• Roast for 15 minutes. Flip the vegetables over, and add the zucchini. Roast another 15 minutes.
• While the vegetables cook, prepare the sauce by whisking the tahini, water, lemon juice, and garlic together in a small bowl. Season to taste with salt and pepper.
• To serve, divide the quinoa between four bowls. Top with roast vegetables and chickpeas, greens, and feta. Drizzle with lemon-tahini sauce. Any leftover sauce will keep for several days in the refrigerator.

Nutrition

Calories: 551kcal | Protein: 22g | Fat: 23g | Saturated Fat: 3g | Sodium: 100mg | Fiber: 17g | Sugar: 9g

Beets and I have been having a moment lately. Ever since I made that roast beet and citrus salad a few weeks ago, I haven’t been able to get enough of their earthy sweetness.

There’s a restaurant near us that makes a beet hummus appetizer that I’m pretty much obsessed with. I can’t go there and not order it. Since it’s the kind of place that changes their menu every few months, I knew I had to recreate it at home.

My version is definitely a winner – I might actually like it a teeny tiny bit better than theirs. I might have shed a few tears of joy the first time I tasted it.

How to make beet hummus:

For this beet hummus, you only need a few ingredients: chickpeas, beets, feta, walnuts, lemon juice, olive oil and honey. The ingredients work together to make a dip that’s earthy, sweet, salty, and insanely creamy.

Roast beets give the hummus a deeper flavor, but if you don’t feel like messing with them you can totally use precooked beets. The steamed ones from the produce section are great, but I’ve also used canned beets with a lot of success.

Add everything to your blender or food processor and blend everything together with a little water to thin it out. I use my Vitamix, and I swear it makes my hummus extra smooth.

Pour the hummus into a bowl, drizzle it with a little extra honey and feta if you’re feeling sassy, and dig in! You’re going to love it.

What to eat it with? A spoon works just fine, for starters. I’d by lying if I told you I’ve never stood in the kitchen shoveling this hummus into my mouth. But if you want to be a little more civilized, you can eat it on flatbread, crackers, or even cucumber rounds. You can also use it as a sand

wich spread (it’s amazing with turkey on a hearty grain bread) or dollop it onto a salad.

Give it a try and let me know your favorite way to eat it!

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Creamy Beet Hummus with Walnuts and Feta

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8

Calories 127kcal

Author Lauren Keating

Ingredients

• 1 can 15 ounces chickpeas, rinsed
• 2 roast beets sliced (or 1 15 ounce can sliced beets, drained)
• ¼ cup walnut halves
• ⅓ cup crumbled feta cheese
• 2 tablespoons honey
• 1 lemon juiced
• 1 teaspoon olive oil
• ⅓ cup to 1/2 cup water
• Additional feta and honey for topping if desired

Instructions

• Add the chickpeas, beets, walnuts, feta, honey, lemon juice, olive oil, and 1/3 cup water to a blender.
• Turn the blender on and gradually increase the speed to high, adding additional water as needed. Blend on high 1 minute, or until creamy.
• Pour the hummus into a serving dish. Drizzle with honey and top with additional feta, if desired. Serve at room temperature.

Nutrition

Calories: 127kcal | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 187mg | Fiber: 4g | Sugar: 8g

If you haven’t noticed, I really love Mexican food. Like, a lot. I could probably eat it every day and not get tired of it. My obsession started with traditional favorites like tacos and enchiladas, but it didn’t take long for me to fall in love with other dishes like tamales and mole.

I didn’t discover chilaquiles until recently, but it was basically love at first bite. Cripsy chips are coated in a thin sauce (I use salsa verde, but you could also use enchilada sauce or even mole), then then garnished with fresh toppings, salty cheese, and runny eggs. They have the spicy/salty/acidic/fresh balance that I’ve come to expect from good Mexican food. Plus, they basically make eating nachos for breakfast socially acceptable!

If you’ve been following along on Instagram, you might have seen that I’ve been sharing step by step photos of my baked chilaquiles verdes all week. They’re really simple to make, but they’re chock full of flavor.

To make them, there’s really just a few steps:

1. Make your salsa verde. Sure, you could use a store-brought salsa here. In a pinch, that makes sense. But fresh salsa verde is super easy to make, and the flavor can’t be beat. All you need is 15 minutes, a few tomatillos, some onion, a jalapeno or two, and a bunch of cilantro.
2. Bake your tortillas. Fresh tortillas – specifically white corn tortilla – REALLY make a difference here. They’re sturdier than store bought chips and have more flavor and less salt. Most recipes call for frying the tortillas, but I bake them to keep things on the lighter side. 
3. Gather your toppings. I like to add some freshness to my baked chilaquiles by making a simple salsa with fire roasted corn (I always have a bag or two in my freezer), red onion, and cilantro. I add crumbled queso fresco right into this mix. Queso fresco is a fresh cheese with a texture similar to mozzarella, but with a tangy, salty flavor similar to a mild feta. Cacique’s queso fresco is pretty easy to find here, even in stores that don’t have fancy cheese sections. You can use their store locator to find it near you.
4. Cook a few eggs. Because everything is better with an egg on top. I like mine over medium – soft enough for the yolk to be thick, but still a little runny but cooked enough so the whites are firm.
5. Put it all together. Coat your chips with salsa verde and bake them for a few minutes to let the flavors come together. I like to add some of my toppings before I bake them, too. Then, add the rest of your toppings and the eggs. I also serve mine with hot sauce (because hot sauce + eggs = life) and avocado slices to balance out the heat.

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Baked Chilaquiles Verde

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 264kcal

Author Lauren Keating

Ingredients

For the salsa verde:

• 6 to matillos husks removed
• ½ small white onion
• 1-2 jalapeno peppers
• ½ cup fresh cilantro
• 1 cup vegetable broth

For the baked tortillas:

• 8 while corn tortillas taco size
• 1 tablespoon vegetable oil

For the chilaquiles:

• ¼ cup frozen fire roasted corn thawed
• ¼ red onion diced
• ¼ cup fresh cilantro chopped
• ¼ cup crumbled queso fresco
• 1 generous pinch salt
• 4 eggs cooked over-medium
• 1 avocado sliced
• hot sauce and lime wedges for serving

Instructions

• To prepare the salsa verde, add all of the ingredients to a small saucepan and bring to a boil. Reduce to a simmer and and cover. Simmer 10-15 minutes, or until the ingredients are all soft. Transfer to a blender; blend until smooth. Season to taste with salt.
• While the sauce cooks, prepare the chips. Cut each tortilla into 8 wedges and brush lightly with oil. Arrange on a baking sheet in a single layer (I like to line my pan with a silpat). Bake at 350ºF for 10-12 minutes, or until lightly browned and crisp, turning halfway through.
• In a small bowl, combine the corn, red onion, cilantro, queso fresco, and salt.
• Transfer the baked chips to an oven proof pan. Pour 1/2 cup of salsa verde over the chips, stirring to coat well. Top with half of the corn salsa. Bake 5 minutes, or until warmed through.
• Top with fried eggs, avocado, and remaining corn salsa. Serve with additional salsa verde, lime wedges, and hot sauce.

Nutrition

Calories: 264kcal | Carbohydrates: 32g | Protein: 8g | Fat: 13g

Related articles

• Butternut Squash Enchiladas with Easy Mole Sauce
• Pumpkin Tortilla Casserole
• Smothered Chicken and Quinoa Skillet – Healthy. Delicious.
• Chicken Tortilla Soup – Healthy. Delicious.

Back this past fall, Shawn and I discovered a new-to us salad place and quickly fell in love with it. Within a month, they knew our standard order: chopped Cobb with no tomato for him; ginger-glazed salmon salad for me.

I found some salmon filets while I was cleaning out the freezer last week and immediately knew what I was going to make with them: ginger-miso glazed salmon salad. In a jar, for easy transport to the office. It only took me a few minutes to pack up four salads for my lunches that week.

I was a little late to the whole salad-in-a-jar trend. At first, I just didn’t get it. They seemed like they would be hard to eat, so why not just use a wider, flatter container? Then I realized that you don’t actually eat the salad out of the jar – you dump it onto a plate – and my life was changed.

Gone were the days of juggling a container for my salad and a second one for the dressing. Plus, the upright nature of a mason jar means it’s easy to slip this salmon salad in a jar into my purse top-side-up, virtually eliminating the risk of it leaking. If you layer the ingredients well to create a barrier between the dressing and the greens, you can even make a whole week’s worth at once, without any fear of soggy salad. I keep a plate and a fork at my desk, and I’m good to go!

When making a salad in a jar, start by adding some dressing to the empty jar. Then layer in the rest of your ingredients, starting with harder ones that won’t wilt from moisture. For my first layer, I like to add nuts, beans, or meat as well as harder vegetables. For these salmon salads, I start with peanuts, edamame, shredded carrots, and salmon. Then, I add some cucumbers. You’ll want this layer to rise up above the salad dressing – it will serve as a barrier between the dressing and the lettuce. I fill my jars just about halfway with toppings. It won’t look like there’s much room left for the lettuce, but you’ll be surprised how much you can pack in!

Top serve, give the jar a few good shakes, then turn the jar over onto a plate. If you’re not in the mood for a salad, you salmon salad in a jar is also delicious in a whole grain wrap.

More salmon recipes to try:

• Air Fryer Salmon
• Gluten-Free Salmon Skewers
• Smoked Salmon Fritatta
• Salmon en Manchamenteles
• Roast Salmon with Romesco Sauce and Pumpkin Grits
• Sriracha Salmon Salad
• Jerk Salmon Rice Bowls
• Miso Salmon in Broth
• Two-Minute Salmon Teriyaki

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Ginger-Miso Glazed Salmon Salad in a Jar

Tip: To save time, you can also use prepared canned salmon in this recipe instead of broiling your own.

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Total Time 23 minutes minutes

Servings 4

Author Lauren Keating

Ingredients

• 2 Tablespoons white miso paste
• 1 Tablespoon brown sugar
• 1 Tablespoon low sodium soy sauce
• 1 teaspoon freshly grated ginger
• 2 Tablespoons rice wine vinegar
• 1 Tablespoon sesame oil
• ¼ pound salmon filet
• ½ cup edamame ready to eat
• ¼ cup roasted peanuts
• 2 carrots shredded
• ½ cucumber diced
• 8 cups chopped romaine hearts or other crispy salad greens

Instructions

• Heat your broiler.
• In a small bowl whisk together the miso paste, brown sugar, and soy sauce until smooth. Place the salmon skin-side down on broiler safe pan. Spread half of the miso-mixture over the salmon. Broil for 8 minutes, or until cooked through. Let cool, then break the salmon into large flakes.
• To make the dressing, whisk the rice wine vinegar and sesame oil into the remaining miso glaze. Taste and add additional vinegar, if desired.
• Divide the dressing between 4 32-ounce mason jars. Add 1/4 of the edamame, peanuts, carrots, and salmon to each jar. Top with cucumber, making sure that the cucumber layer rises above the dressing. Pack each jar full of lettuce. Cover and refrigerate until ready to serve.

Since I recently confessed my love of zucchini noodles, I thought I should actually share a recipe that uses them. These zucchini noodles with fresh herbs and toasted hazelnuts are exactly why I love them so much: they’re healthy, easy (on the table in 20 minutes!), and absolutely delicious.

I’m excited to share them as part of an herb-filled menu for this month’s installment of Progressive Eats – it’s the epitome of fresh, summertime eating.

The ingredients and preparation are incredibly simple. The zucchini is lightly sautéed with shallot and garlic, then tossed with loads of fresh herbs. I used parsley, basil, and tarragon – one of my favorites. Finish it off with lemon zest to add a little brightness, toasted hazelnuts for earthy crunch, and plenty of cracked black pepper. Then, to take it completely over the top, add some burrata.

If you’ve never had it, burrata is one off the most amazing cheeses I’ve ever tasted. It’s basically a balloon of fresh mozzarella wrapped around the creamiest ricotta you’ve ever seen. It’s totally luxurious and is completely amazing paired with the fresh herbs and zucchini in this recipe. I like to keep it in slices and add the tiniest bit to each bite. It can be a little difficult to find, so feel free to substitute whole milk ricotta if you prefer.

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Sauteed Zucchini Noodles with Fresh Herbs + Hazelnuts

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2

Author Lauren Keating

Ingredients

• 2 small zucchini
• 2 Tablespoons olive oil
• 1 shallot minced
• 2 garlic cloves minced
• ½ cup fresh parsley chopped
• ¼ cup fresh basil chopped
• 2 Tablespoons fresh tarragon chopped
• 2 Tablespoons toasted hazelnuts chopped
• 1 Tablespoon lemon zest
• 4 ounces burrata or whole milk ricotta

Instructions

• Use a spiralizer, julienne peeler, or box grater to cut the zucchini into long, spaghetti-like strips. Set aside.
• Heat the oil in a large skillet set over medium-high heat. Add the shallot and cook 2-3 minutes, or until it begins to soften. Add the garlic and cook 1 minute. Add the zucchini; toss to combine. Cook 3-4 minutes, or until the zucchini softens.
• Remove the pan from the heat and add the chopped herbs and lemon zest; season with cracked black pepper and toss well. Top with burrata and serve immediately.

Cooking with Herbs

• Zucchini, Potato and Herb Fritters with a Garlic and Herb Yogurt Sauce from Creative Culinary
• Pesto Pasta Salad from That Skinny Chick Can Bake
• Homemade Cilantro Mayonnaise from The Heritage Cook
• Methi Machli – Fish with Fenugreek Sauce from Spice Roots
• Tomato Basil Hummus from Food Hunters Guide
• Lemon Sage Mustard from Stetted
• Lemony Three Bean Salad with Feta, Tomatoes, and Marjoram from The Wimpy Vegetarian
• Grilled Chicken Shawarma with Fennel Spinach Tzatziki Sauce from Jeanette’s Healthy Living
• Sauteed Zucchini Noodles with Fresh Herbs and HazelnutsfromHealthy Delicious
• Lemongrass Ice Cream from Pastry Chef Online
• Peach Blueberry Basil Cobbler from Never Enough Thyme
• Peach-Rosemary Shrub from girlichef

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is all about herbs and is hosted by Barb Kiebel who blogs at Creative Culinary. With gardens coming on strong, it’s a great time to add herbs to your menu and we’ve got them; from appetizers to drinks to desserts!

If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. After a successful first year of more traditional themes, this year you’ll see us doing more open ended themes beginning this month when we’re Cooking with Herbs…and anything goes!

We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.