Category: Recipes

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My Very Best Late-Summer Meals

Hello, August! The weather is hot, the garden is full, and my little fam has been enjoying some of the best meals I’ve made all year. I’m sharing pics of my favorites today, so look no further for summer meal inspiration!

admiring our garden and 10-ft-tall sunflowers

The Easton Farmer’s Market is our favorite weekly destination to stock up on fresh produce. We could spend hours there, and often do! Summer eating is at its PEAK– and here is what I have on hand every week right now, thanks to the EFM and my own garden:

  • Tomatoes— heirloom, cherry, roma, multi-color, any and all… slice, salt and let the water release before tossing them in a salad
  • Zucchini, eggplant, bell peppers— large slice & grill, then dice further for a quick grilled veggie salad
  • Corn-– did you know, corn is at its sweetest & freshest as soon as it’s removed from the stalk? eat it ASAP when you bring it home. grilled, boiled, raw, so good.
  • Basil, parsley, mint— basil vinaigrette, pesto, caprese salad, pizza… I want all of the herbs, all the time
  • Beets— roasted, on pizza, on salad, with its bff- goat cheese
  • Potatoes, sweet potatoes— roasted and so tasty
  • Lettuce— green leaf and romaine are still my favorite, I love a little crunch!
  • Watermelon— what a crowd-pleaser!
  • Blueberries, strawberries, cherries, peaches— nonstop snacking, lunch packing, favorite fruits to eat always and forever, they are INCREDIBLE right now!

Let’s see these fresh, summer ingredients in action…

Roasted salmon, sweet potatoes, and peach caprese

thanks to my mom for bringing me this amazing aged balsamic from Italy!

Tomato basil focaccia sandwich and grilled chicken salad

Sourdough focaccia is completely out-of-this-world delicious, and so is this less-fussy focaccia, too. This meal was day-old bread, toasted and slathered with pesto + mayo, then stuffed with fresh tomato, basil, and mozzarella. A no-cook meal.

Grill Night- chicken thighs, vegetables, corn, a fresh squeeze of lime, and basil vinaigrette

Fresh tomato pasta

Saute sliced garlic and shallot in a healthy amount of olive oil, add a couple of anchovies and let them melt, cook down 3 cups of diced, fresh tomatoes, be sure to salt! Add al-dente pasta (how cute are these fusilli corti bucati from Trader Joe’s?), a little pasta water, a little butter. Top with a considerable amount of parmesan and fresh basil. Perfection.

Greek Salad

….with no lettuce! Just cucumber, tomato, red onion, Kalamata olives, huge chunks of fresh feta, and a red wine vinaigrette. This recipe came from NYT Cooking.

Fresh corn and pesto pizza

Pizza, pizza, my love. My darling Ooni pizza oven has totally transformed my pizza game since I’ve been cooking with gas this past spring. I will do a longer love letter to my Ooni later, but for now, enjoy this snap of my basil, pesto, corn, ricotta, mozzarella pizza.

More mixed grilled veggies– eggplant, zucchini, bell pepper, red onion

I like to slice veggies lengthwise, salt generously and grill, turning until charred. Once slightly cooled, I’ll dice them up and throw them in a bowl with olive oil and garlic vinegar. I top them with freshly crumbled feta and fresh basil and parsley!

Chicken burgers on brioche buns

I can’t get enough of the Mediterranean Chicken Burgers (frozen) from Aldi! They are so good, and so easy to grill and serve up on a weeknight.

Pesto pasta– easy peasy. Pasta + peas+ pesto + sliced tomatoes, cheese of choice (goat, parm, feta, etc.) 15 minutes and done.

I think 15 minutes before this photo was taken, “we had no food” to eat for dinner. So happy I boiled water and made this anyway! Been there?

Which of these summer meals is your favorite? Let me know what you’ve been cooking up in the heat this season! Happy eating…

xo-Morgan

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Lunch Prep- Mediterranean Chicken and Rice Bowls

med chicken and rice bowls
med chicken and rice bowls
Mediterranean Chicken and Rice Bowls are the answer to my meal prep questions!

You know that feeling of satisfaction when you’ve prepped lunch for the week on Sunday night? (Surely that can’t be just me, right??) It’s SO worth the effort to plan in advance. I pack a great lunch- it’s one of my self-named super powers. These Mediterranean Chicken and Rice Bowls are the perfect lunch to prepare for the days ahead!

This salad is loaded with greens, grains, protein, and flavorful dressing. It’s balanced in macronutrients (carbs/fat/protein) which means it will fill your belly and fuel your brain with the good stuff to support your bod as you take on every day like the champion you are. Most importantly, it’s DELICIOUS, which is the whole point, right?

Short on time? Use pre-washed lettuce, pre-cooked grains, and shredded rotisserie chicken!

washed lettuce, cooked chicken, cooked rice
Some of my quick meal favs
another chicken-grain-veggie salad bowl prep situation– love avocado (with lemon juice) when it’s ripe!

Got any of the below? Toss ’em in your salad bowls to add extra flavor:

  • Feta (my FAV cheese- already included in the below recipe!)
  • Goat cheese
  • Avocado
  • Olives
  • Lemon, lime, or orange
  • Pickled onions, pickled cucumbers, pickled peppers

Packing it all up:

My favorite lunch containers are the 4-cup glass Pyrex or Anchor bowls with leak-proof lids. They are the perfect size for my salads and they don’t absorb any odors over time. I’ve had a set for over 10 years and it’s still in great shape!

For the dressing: Sometimes I bring the dressing along in a separate tiny glass container (baby food prep jars work well.) Sometimes I can’t stand bringing another container, so right before I leave for work, I’ll open up my salad and pour the salad dressing down the side of the bowl at an angle so it gathers on the very bottom. Before eating, I’ll just shake it up so the lettuce doesn’t get too soft. Works like a charm!

To bring it with you… do you know about the Pack-It freezable lunch box?! The sides are made of ice packs so your lunch stays cool for hours if you don’t have access to a fridge. It easily wipes clean on the inside and you can stash it in the freezer overnight so it’s ready to go the next day. It’s the right price and it comes in lots of fun patters. I love this thing!

Now let’s get cooking, shall we? Let me know how you like these Mediterranean Chicken and Rice Bowls for your lunches or dinners this week!

chicken feta rice bowl

Mediterranean Chicken and Rice Bowls

Morgan
A filling and flavorful salad to prep for the week
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course, Salad
Cuisine Mediterranean
Servings 4 people

Equipment

  • Outdoor grill optional

Ingredients
  

For the grilled chicken

  • 1 lb boneless, skinless chicken thighs (or chicken breasts)
  • 1/4 cup olive oil
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/4 tsp paprika
  • 1/4 tsp black pepper

For the salads

  • 1 head green leaf lettuce, washed and torn
  • 1 8.8 oz package pre-cooked rice about 1 cup
  • 1/2 cup seedless cucumber, diced
  • 1/2 cup tomatoes, diced
  • 4 oz feta
  • 1 lemon, quartered

For the salad dressing

  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • 1/2 tsp oregano
  • 1 small garlic clove, grated
  • Salt and pepper, to taste

Instructions
 

Grilled chicken

  • Preheat outdoor grill to medium-high.
  • In a large bowl, whisk together olive oil and dried seasonings. Add chicken thighs, turning to thoroughly coat. Let sit to marinate for 10-15 minutes while grill preheats.
  • Grill chicken 4-5 mins per side until cooked. Allow to cool 5 minutes, and slice for salads.

For the salads

  • Whisk together dressing ingredients in a small bowl.
  • Divide lettuce between 4 bowls. Top with rice, cucumbers, tomato, chicken, and crumbled feta.
  • Add dressing just before serving and finish with a squeeze of fresh lemon juice.

Notes

Double the chicken and grill in advance to use for additional meals.
If prepping for lunches, ensure chicken is fully cooled before assembling salads, and keep dressing on the side.
Salads will keep in the fridge for 3-4 days.
Keyword feta, grilled chicken, rice bowl, salad

Did you make this recipe? I’d love to read your review below! Be sure to tag @dinneronthecouch on Insta so I can cheer you on. xo– Morgan

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Spiced Butternut Squash Soup

butternut squash soup and bread

If I ever were to claim a recipe as my signature recipe, it would be Spiced Butternut Squash Soup. I’ve had it saved in the notes app in my phone for years, eagerly texting it to friends and acquaintances who ask or even wonder aloud where one can find a good recipe for butternut squash soup. “Me! Mine! THIS RECIPE- here let me send it to you…” My fellow dietetic interns and I served this soup for a farm event in New Hampshire over 10 years ago! I loved it then and I continue to cook it and love it every fall and winter.

butternut squash soup and bread
Perfect along a crusty loaf of sourdough bread!

These are my favorite things about Spiced Butternut Squash Soup:

  • Easy to make. Simmer the ingredients in a pot together until very soft and puree with an immersion blender.
  • Full of vegetables (and fruit) all in one meal– squash, sweet potato, canned pumpkin, onion, garlic, apples
  • Allergy-friendly: dairy free (just sub olive oil for butter), gluten free, and vegan (with olive oil sub)
  • Add fun toppings: garnish with toasted pumpkin seeds, a spoonful of plain yogurt, drizzle of pumpkin seed oil, maybe a drizzle of honey or maple syrup? Sourdough croutons?
  • Freezes well in shallow containers or freezer bags- lay bags flat to stack, and thaw in a bowl of warm water.

I am so happy to finally share this recipe with you here on Dinner on the Couch. Let me know what you think!

Smooth, spoonable texture makes it a great baby/toddler food
butternut squash soup

Spiced Butternut Squash Soup

Morgan
Smooth, warm, flavorful, and vegetarian
Print Recipe Pin Recipe
Cook Time 50 minutes
Course Main Course, Side Dish, Soup
Servings 6 people

Equipment

  • Immersion blender
  • Large dutch oven or pot with lid

Ingredients
  

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 onion, diced 1/2 cup
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 2 tsp fresh ginger root, grated or minced in a tube
  • 1/2 tsp ground cinnamon
  • 1/2 tsp curry powder
  • 1/4 tsp ground nutmeg optional
  • 1/4 tsp crushed red pepper optional
  • 2 apples, peeled and diced 1-2 cups
  • 1 medium butternut squash, peeled and diced 1 1/2 lbs
  • 1 large sweet potato, peeled and diced
  • 1 15 oz can light coconut milk
  • 1 15 oz can pumpkin puree
  • 1-2 cups water or broth

Instructions
 

  • Heat olive oil and butter over medium heat in a large dutch oven or pot. Add onion and saute 4-5 minutes, until onion begins to soften. Add garlic and cook, stirring, 1 minute. Add ginger and other spices, stir and cook 1 minute.
  • Add remaining vegetables and apples. Add coconut milk, pumpkin puree, and enough water to nearly cover all ingredients. Cover with a lid and bring to a simmer. Reduce heat to low and simmer, covered, for 30-40 minutes until vegetables are very soft. Remove from heat.
  • Allow to cool slightly. Puree soup with an immersion blender until smooth. Note- if using a regular blender, ladle in to blender container in batches and puree until smooth.
Keyword butternut squash, soup, vegetarian

If you try this recipe be sure to review it below, and tag me @dinneronthecouch so I can cheer you on! xoxo-Morgan

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Breakfast Burritos

breakfast burrito

The ultimate make-ahead and store in the freezer recipe is breakfast burritos! They are individually-portioned, so you can warm up one for just yourself or warm up a few for your fam and friends.

I have been making burritos this way for years thanks to inspiration from Smitten Kitchen. Cooking the vegetables on sheet pans helps free up your stovetop to cook eggs and sausage at the same time. I’ve also made the veggies a day or so beforehand, which just speeds the process up so nicely and streamlines your cooking.

Roasted potatoes – I definitely eat these by the handful for fuel during burrito building
Roasted peppers and onions with wilted spinach– because why not add spinach to your burrito?!

To make them, you’ll create an epic assembly line of ingredients and roll the burritos up one by one, individually wrapping them. This is such a great opportunity to get kids involved! Oliver learned how to crack eggs and scramble them on this recipe. By the 8th egg, he was cracking like a pro.

burrito assembly
Burrito assembly line

You will be happiest when you customize your burritos to include your fav ingredients. I’m a chicken sausage kinda-person, but maybe you like chorizo best… or even plant-based crumbles? Mix up your veggies- add jalapenos, kale, or eggplant. Be resourceful- use up the extra salsa in the fridge, however many eggs you have, and any cheese you like. And serve with all of the toppings you can imagine- sour cream/yogurt, hot sauce, avocado or guac, you get the idea! There is no bad burrito!!

Occasions to make and eat breakfast burritos include, but are not limited to:

  • Tailgates for noon football games
  • For friends or family who just had a baby/surgery/an adoption or other major life event
  • Birthday brunch
  • Meal prep for any time
  • Breakfast for dinner party!

I hope you give this recipe a try, and if you do, be sure to let me know your favorite way to breakfast burrito.

breakfast burrito

Breakfast Burritos

Morgan
Customizable, make-ahead-able, all rolled up
Print Recipe Pin Recipe
Total Time 1 hour
Course Breakfast, Main Course
Servings 8 burritos

Equipment

  • 2 roasting pans
  • Non-stick skillet
  • Aluminum foil for wrapping

Ingredients
  

  • 4 potatoes, scrubbed and diced to 1/2-inch cubes such as Yukon Gold or Butter potatoes
  • Olive oil
  • Salt and pepper
  • 1 tsp dried seasoning mix such as garlic powder, chili powder, oregano, cumin, etc.
  • 2 bell peppers, sliced
  • 1 onion, sliced
  • 1 6-oz bag baby spinach
  • 1 lb chicken sausage or other breakfast sausage
  • 8 eggs
  • 1 15-oz can black beans, drained and rinsed
  • 2 cups cheddar cheese, shredded
  • 1 cup salsa
  • 8 large flour tortillas

Instructions
 

Roast vegetables

  • Preheat oven to 400 degrees F.
  • Line each of the 2 roasting pans with parchment paper. Place diced potatoes on 1 tray, drizzle with 2 tbsp olive oil, and season with salt, pepper, and 1 tsp or so of any spices you like (such as a combo of garlic powder, chili powder, cumin, oregano, etc.) Roast potatoes in the oven for 25 minutes, then turn and roast an additional 15-20 minutes until potatoes are soft when poked with a fork.
    roasted potatoes on a tray
  • Place sliced peppers and onions on the second pan, drizzle with 1-2 tbsp olive oil, and season with salt and pepper. Roast for 20 minutes, then turn and roast for an additional 5-10 minutes.
  • When peppers and onions are browned and done, turn off the oven and add the entire bag of spinach to the same tray. Place vegetable pan in the oven for 5 minutes, then turn spinach into hot vegetables until wilted.
    peppers, onions, and spinach on a roasting pan

Cook sausage and eggs

  • Heat a nonstick skillet over medium heat. Add loose sausage (squeeze out of casing) and cook, moving around and breaking up with a spatula, until cooked through, 5-7 minutes.
    cooked chicken sausage
  • Transfer cooked sausage to a bowl and wipe out hot skillet with a dry paper towel or cloth (be careful!).
  • Crack all 8 eggs into a bowl and season with salt and pepper. Beat eggs by hand using a whisk for 1 minute, until thoroughly mixed and color turns light yellow.
  • Heat skillet over medium-low. Add egg scramble, and stir with a spatula using gentle sweeping motions, until eggs are just cooked through and appear slightly wet. Transfer eggs to a separate bowl (they will finish cooking in the bowl).
    scrambled eggs in a pan

Assemble burritos

  • Set up your building station with cooked veggies, sausage, eggs, shredded cheese, black beans, and salsa in separate bowls. Create a stack of 8 pieces of foil next to tortillas.
  • Place a piece of foil down and lay a tortilla on top. Add 1/8th of the potatoes and veggies, then sausage, eggs, beans, drizzle with salsa and top with cheese. It ends up being about 1-2 tbsp of each ingredient.
    burrito assembly
  • Roll burrito: turn the sides in over the ingredients first (the short ends), then carefully roll the burrito away from you, turning so the seam is on the bottom. Roll the foil around the burrito in the same way.

To store and heat

  • Eat right away: heat burritos in a 350 degree oven until cheese is melted, about 10 minutes.
  • Freeze wrapped burritos in a plastic bag for several months. To cook from frozen, bake at 350 for 30-40 minutes, turning halfway through. Took cook from thawed, bake for 20-30 minutes at 350.
Keyword breakfast burrito, make ahead

Happy cooking! xo- Morgan

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Peach Caprese (it’s build-able!)

peach caprese

I don’t think there is a single dish I have made more times in a month than Peach Caprese. It’s August, and every where I turn I’m knee-deep in tomatoes, peaches, basil, and mozzarella. I’m not complaining! This salad is totally build-able and customizable… you can keep it simple with my recipe below, OR get the special cheese, the balsamic drizzle, some salty prosciutto, pesto, etc. Just be prepared to eat it standing up in the kitchen, and don’t doubt yourself… you CAN eat the whole thing yourself!

peach caprese in a bowl

Today, I’m bringing you my favorite Peach Caprese salad with all of the variations. First, here’s my basic recipe, and read on to be inspired how you can use this as a base and build it to your liking.

peach caprese

Peach Caprese

Morgan
Fresh, simple, and fast
Print Recipe Pin Recipe
Prep Time 5 minutes
Course Salad
Servings 2 people

Ingredients
  

  • 1 shallot, about 2 inches
  • 1 1/2 tbsp red wine vinegar
  • Sea salt and freshly cracked pepper
  • 2 heirloom tomatoes, sliced into 1/2-inch chunks about 3 cups total
  • 1 peach, sliced
  • 4 oz fresh mozzarella, torn
  • 3-4 tbsp olive oil
  • 5-6 basil leaves, torn

Instructions
 

  • First, thinly slice the shallot and place in a small bowl. Pour vinegar over shallots, season with salt, and leave them to pickle while you assemble the rest of the ingredients (at least 5 minutes, and up to 30).
  • Arrange tomato slices in a shallow bowl or on a plate, and season with salt. The tomatoes will release water as they sit, adding flavor to your dressing. Arrange peaches on top of tomatoes. Top with torn mozzarella cheese.
  • Gently whisk 3 tbsp olive oil into bowl with pickled onions, and season with cracked pepper. Drizzle dressing on top of tomatoes, peaches and cheese, tossing gently. Season with more salt, to taste. Finish with more olive oil and the fresh, torn basil leaves.
Keyword caprese, peach, salad

Peach Caprese Variations

Throw the whole thing on a bed of lettuce, add more dressing and cheese, and make it a main!

Vegan/Dairy-Free: Sub avocado in place of the cheese. I like to scoop the avocado flesh out of the skin with a spoon in larger chunks.

Switch the Cheese: Go with a round of burrata, some salty feta, or creamy goat cheese. Be sure to buy cheese in block form and crumble by hand vs. pre-crumbled for best flavor. And finish it with herbs and pepper so it doesn’t look naked!

Dressings to Drizzle: Use balsamic vinegar instead of red wine vinegar in my recipe above. Add basil vinaigrette or your favorite pesto. Flavored vinegars such as fig or orange would be incredible, too.

Add a protein: Grilled shrimp, scallops, or chicken are perfect with this light and bright salad.

Go with Greens: As in the above picture, throw the entire salad on a bed of lettuce (leaf, butter, arugula, etc!) and go to town.

Make it a Panzanella: Add cubes of toasted sourdough or crusty french bread and let the dressing soak it up. Bonus if you rub the toast with a sliced garlic clove before cutting the bread and tossing it in. Quick panzanella!

Extra Flavors: Salty prosciutto, maybe crispy bacon, or crushed red pepper all pack a punch. Switch up the herbs– chives, mint, and parsley would all be delish, too.

I hope you have already eaten some delicious combination of the above Peach Caprese, but if not, the time is now! Enjoy this end-of-summer peak produce in its simplest (or most done-up) form. Happy eating! xo-Morgan

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Top 3 Ways to Use Cauliflower Rice (Including New Risotto Recipe)

cauliflower rice risotto

I am such a fan of frozen riced cauliflower. It’s inexpensive, ready-to-cook, and versatile. Cruciferous vegetables (cauliflower, broccoli, kale, cabbages, etc) contain many, many nutrients, making them totally worth it to incorporate into your menu. When it comes to improving your nutrition and cooking, it is much more important to add foods to your diet than to burden yourself with eliminating foods you love. (Another reason you won’t find me writing about why you should stop eating “xyz foods”– nope, not into that!) I think it’s essential to have easy ingredients on-hand, and I hope you’ll give frozen riced cauliflower a try.

There are a few different varieties of frozen riced cauliflower (or “cauliflower rice” or “cauli-rice”).

Some brands make lemon & garlic, pesto, southwestern, etc. Generally, the more flavor, the better; but I usually go for plain, so I can season it on my own.

frozen riced cauliflower
Stock up in the freezer section– go with a seasoned bag or plain.

Let’s get into the Top 3 Ways to Use Cauliflower Rice!

If you want to make this frozen veggie as a side dish, on its own, you MUST sauté it in a skillet vs. microwaving it in the bag. All frozen veggies release water when cooked, and if you microwave it or boil frozen cauliflower, it will likely end up soggy and unappetizing.

1. The #1 way to cook frozen cauli-rice is to make Cauliflower Risotto.

Heat 1 tsp (or more) olive oil in a skillet, and add an entire bag of frozen riced cauliflower. Stir the veggies frequently with a wooden spoon or spatula, allowing the excess water to evaporate and the cauliflower to slightly brown.

sauteed cauliflower rice
Easy and quick cauliflower risotto!

Try it on your own by following this recipe for Cauliflower Rice Risotto:

cauliflower rice risotto

Cauliflower Rice Risotto

Morgan
An all-veggie side that's ready in 10 minutes
Print Recipe Pin Recipe
Cook Time 10 minutes
Course Side Dish
Servings 4 people

Equipment

  • Large skillet

Ingredients
  

  • 1 tbsp butter
  • 1 clove garlic, chopped
  • 1 lb riced cauliflower, frozen
  • 1/2 cup mushrooms, chopped
  • 1/2 cup peas, frozen
  • Salt and pepper
  • 1-2 tbsp white wine (optional)
  • 1/2 cup parmesan cheese, finely grated
  • 1 tbsp parsley, chopped (optional)

Instructions
 

  • Heat butter in a large skillet over medium heat. When butter begins to melt, add garlic and saute for 1 minute.
  • Add frozen cauliflower and peas to skillet, stirring for 3-4 minutes until vegetables release water. Season with salt and pepper. Stir in mushrooms and increase heat to medium-high.
  • Add wine, if using. Saute, stirring frequently, until liquid is evaporated, about 6-8 minutes total.
  • Remove from heat, add grated parmesan and parsley. Serve immediately.
Keyword cauliflower rice, mushroom, risotto

#2. Mix it in with cooked grains.

In this method, you can shortcut the cooking by using the microwave because the grains will absorb some excess liquid. Simply cook 1 bag of cauli-rice (microwave according to package instructions), and drain in a fine mesh strainer. Add the strained cauli-rice to a pot of cooked rice, quinoa, or barley.

Recipe: Burrito Bowls with Cilantro-Lime Cauliflower Rice

#3. Add it to smoothies.

For this last (and my favorite) way to use frozen cauliflower rice, be sure you are using only PLAIN, not garlic cauliflower! Add 1/4-1/2 cup per serving and blend it up with your other smoothie ingredients: fruit, nut butter, almond/other milk, and protein powder. You don’t taste the cauliflower, I promise. And hooray, veggies for breakfast!

Recipe: Cherries and Cream Smoothie

cherries and cream smoothie

Do you use frozen cauliflower rice in your cooking? Which way is your favorite? I can’t wait to hear! Be sure to tag me @dinneronthecouch in your posts so I can cheer you on! xo- Morgan

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Ice Cream Cookie Sandwiches

ice cream sandwich

If you were baking along last week, you’ve already made the ultimate Chocolate Chip Cookies— so it only seems natural to turn those into the best-ever Ice Cream Cookie Sandwiches now. (If you haven’t made the cookies yet, consider this a sign to get on it ASAP!)

Homemade ice cream sandwiches are total showstoppers. Plus, when you have them stashed in your freezer, you have an instant dessert for anyone you want to share them with, or of course, eat them yourself during a moment alone… or is that just me?

Here’s a play-by-play on how to make irresistible Ice Cream Cookie Sandwiches:

1. The cookies- freeze them first.

Ice-cold cookies won’t bend or break when you press them together. Take a minute to pair up cookies of the same size and line them up in the freezer together so you know what you’re working with!

2. The ice cream- scoop it in 1 single scoop.

An ice cream scoop or a large cookie scoop will do the trick. Make sure the ice cream is pretty cold- if it’s too melty, it will get super messy. Use your most favorite ice cream for these. I love a classic vanilla, like Turkey Hill All-Natural Homemade Vanilla.

3. The sprinkles- dump them in a bowl for rolling.

Once you’ve pressed the ice cream between 2 cookies, roll the sides of the sandwiches into a bowl of sprinkles. Gently press to ensure the ice cream is totally covered with sprinks!

4. Wrap individually and freeze.

Use plastic wrap to individually wrap each sandwich, and store them in a freezer bag or other container in the freezer for up to a few months. I like to stash one in the very back of the freezer so I almost forget about it until I stumble upon it one day when digging for a sweet treat.

I hope you get rolling and set up your freezer (and your life) for ice cream cookie sandwich success this weekend! Happy SUMMER, happy FRIDAY, and happy eating! xoxo-M

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Chocolate Chip Cookies (with a 72-hr chill)

Few things are better in life than a perfect chocolate chip cookie. I take chocolate chip cookies very seriously- there are a number of elements that have to be just right. Edges– slightly crisp. Center– chewy. Chocolate– semi-sweet. Overall cookie– thick! After making this recipe many many times, I’m thrilled to share it with you so you can also have the BEST chocolate chipper ready to go at home! The secret lies in a long fridge nap (and I mean long).

MUST. BAKE. IMMEDIATELY!!!

About one year ago I found a recipe for Chocolate Chip Cookies from NYT, adapted by David Leite. He uses the brilliant technique of chilling cookie dough for up to 72 hrs (that’s 3 days!) for an absolutely irresistible result. The chilling process allows the butter and the sugars to truly meld together and –I kid you not- the end result is cookie perfection.

My version of these Chocolate Chip Cookies use all-purpose flour, and it is best to weigh it on a kitchen scale (like this really inexpensive one). I also prefer to use semi-sweet chocolate chunks in my cookies, and I am totally addicted to these Belgian chocolate chunks from Aldi. Both chocolate chunks and chocolate chips hold their shape when baked, but other chocolate discs or pieces may melt completely and transform in the oven. Use whatever chocolate you prefer.

I know asking you to wait days before baking cookies can be agonizing, but why not try a little research of your own– bake a few each day up to the third day and compare the taste and textures?! It will be the most fun science experiment ever!

I have come to appreciate the fridge chill, because I don’t have to clean up mixing bowls and baking trays on the same night. You’ll see what I mean.

If you absolutely CANNOT WAIT and need to make cookies and bake them immediately… this recipe from All Recipes is amazing.

Get baking and let me know what you think! And don’t forget the flaky sea salt on top.

chocolate chip cookies

Chocolate Chip Cookies

Morgan
The most perfect cookies are worth the wait
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 13 minutes
Dough chill time (up to) 3 days
Course Dessert
Servings 24 cookies

Equipment

  • Nonstick cookie sheets
  • Parchment paper
  • Electric mixer

Ingredients
  

  • 3 1/3 cup + 1 tbsp all-purpose flour 17 oz
  • 1 1/4 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp salt such as Diamond Crystal
  • 1 1/4 cup unsalted butter, room temperature 2 1/2 sticks
  • 1 1/4 cup light brown sugar 10 oz
  • 1 cup granulated sugar 8 oz
  • 2 eggs
  • 2 tsp vanilla extract
  • 10 oz chocolate chunks
  • Flaky sea salt for finishing

Instructions
 

To make dough

  • Sift (or stir) together flour, baking soda, baking powder, and salt.
  • In an electric mixer fitted with the paddle attachment, combine butter, brown sugar, and granulated sugar. Beat on low for 5 minutes until sugar is dissolved and mixture is light and fluffy. Add eggs, one at a time, and beat until combined. Beat in vanilla. Add flour mixture, 1/3 at a time, beating on low until just combined.
  • Stir in chocolate chunks by hand with a spatula.
  • Transfer cookie dough to an airtight container or plastic bag and chill for 24-72 hrs. The best flavor and texture develops at 72 hrs.

To bake cookies

  • Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
  • Scoop dough in 1/4 cup mounds, and arrange any extra chocolate chunks toward the top. Place dough mounds at least 3 inches apart (6 to a tray) and sprinkle with flaky sea salt.
  • Bake cookies for 11-13 minutes until just browned on the edges. Remove tray from oven and bang on the top of the stove or counter to deflate any air bubbles. Let cookies cool on tray for a few minutes before transferring them to a cooling rack to cool completely.
  • Store in an airtight container for up to 5 days (though they have never lasted as long in our house!)

Notes

Recipe adapted from NYT Cooking.
Keyword chocolate chip, cookies
Posted on

Brown Rice Veggie Bowls with Peanut Sauce

brown rice veggie bowl with peanut sauce

Here we go with another light, fresh meal to use up all of your farmer’s market veggies: it’s Brown Rice Veggie Bowls with Peanut Sauce! Read on to never mess up brown rice again, and don’t forget to make a double batch of the peanut sauce…

Brown rice and edamame with crunchy veggies and, although I forgot it for the pic– **must add avocado!!**

Why is brown rice so hard to cook on the stove?! For me, it always seems that after 45 minutes of cooking, it is simultaneously mushy and crunchy. I am very aware there are useful appliances that cook rice… but as someone with a tiny kitchen, I prefer to use my pots and pans and save the counter space for prepping!

There is a better way: cook brown rice in a large pot of water and strain it, like you are cooking pasta. I learned this technique from Cookie and Kate (linking her buddha bowl recipe here), and now I won’t prep it any other way. Look for short- or medium-grain brown rice, which holds its shape better when cooked.

This peanut sauce… is perfect. It’s creamy, tangy, a little spicy, and a little sweet. I want to lick the bowl clean! It’s also great as a sauce for lettuce wraps stuffed with veggies and grilled chicken. Peanut sauce tip: use extra-smooth peanut butter (the kind with oil added as an ingredient to emulsify it) for a sauce that’s silky and pourable.

Peanut sauce on everything, please!

This recipe for Brown Rice Veggie Bowls with Peanut Sauce is super versatile– use the veggies that you have. I love mini cucumbers, shaved carrot, chopped red cabbage, scallions, and flat-leaf kale. Other veggies that would be amazing: radishes, snap peas, lettuce, roasted sweet potatoes, beets, bell peppers, etc– the list is endless!

Make it kid-friendly: that is, eat it with a kid! 😉 Brown Rice Veggie Bowls are a great recipe to introduce/expose kids to new colors, textures, and of course, flavors. If your kiddo isn’t keen on tasting too many *new* veggies, play with them instead– make a rainbow with the vegetables and eat the rice plain. Have fun with it! Check out more about introducing veggies to your toddler here.

Try it out and let me know how you like it!

brown rice veggie bowl

Brown Rice Veggie Bowls with Peanut Sauce

Morgan
A fresh and filling vegan meal
Print Recipe Pin Recipe
Cook Time 35 minutes
Course Main Course
Servings 4 people

Equipment

  • Fine mesh strainer
  • Whisk (for sauce)

Ingredients
  

  • 1 1/4 cup short-grain brown rice
  • 1 cup shelled edamame, frozen
  • 1 tsp salt
  • 2 large carrots, shredded
  • 2 mini cucumbers, sliced
  • 1 cup red cabbage, thinly sliced
  • 2 cups kale, sliced
  • 2 scallions, sliced (white and light green parts only)
  • 1-2 avocados, sliced
  • Sesame seeds
  • Limes, quartered

Peanut Sauce

  • 1/2 cup smooth peanut butter
  • 2 tbsp rice vinegar
  • 1 tbsp tamari (or other soy sauce)
  • 1 tbsp honey
  • 1 clove garlic, minced
  • 1 tsp Thai red curry paste such as Thai Kitchen
  • 1/2-3/4 cup water

Instructions
 

Cook brown rice

  • Bring a pot of water to boil and add salt. Rinse brown rice in a strainer until water runs clear. Cook brown rice in boiling water, stirring occasionally, for 30 minutes.
  • After 30 minutes, add 1 cup frozen edamame to water with rice and cook an additional 5 minutes. Strain water from rice and edamame, and return to pot to keep warm.

For the peanut sauce

  • In a small bowl, combine peanut butter, rice vinegar, tamari, honey, garlic, and curry paste with a whisk. Add about 1/2 cup water and continue to whisk until combined. Add water 1-2 tbsp at a time until it reaches a pourable consistency.

Assemble bowls

  • Massage kale with lime juice for 30 seconds to break it down. Divide rice between bowls and top with kale.
  • Top bowls with remaining ingredients: carrots, scallions, cabbage, cucumber, avocado, and/or any other vegetable you wish. Sprinkle with sesame seeds, and serve with peanut sauce and lime wedges.
Keyword gluten free, vegan, vegetarian

I hope you love this recipe as much as I do. If you make it, be sure to tag @dinneronthecouch so I can cheer you on! xoxo- Morgan

Posted on

Roasted Asparagus and Strawberry Salad

Happy Summer! It’s been a minute here on the Dinner on the Couch blog– baby Winnie is already 2 months old! I mean, she’s the cutest! (pic below) We are obsessed!

Gone (for now) are the days of complicated recipes– little girlfriend likes to be held and entertained most minutes of the day, and she gets what she wants! I have been making lots of QUICK, fresh meals that are ready in a flash and make great leftovers. Meals like this Roasted Asparagus and Strawberry Salad are exactly what I’m talking about.

Roasted Asparagus and Strawberry Salad, with goat cheese, grilled chicken, and balsamic vinaigrette

Why I love it:

  • Green leaf lettuce— The very best for a summer salad, if you ask me. Soft yet crisp, slightly sweet and buttery… the perfect base. I buy 2 heads of it every weekend at the Farmer’s Market!
  • Sweet strawberries— need no real introduction. Just a quick chop and throw them in the bowl.
  • Roasted asparagus— It really only roasts for a few minutes in a super hot oven, and it can be done in advance. I love how roasting brings out a deep, earthy flavor.
  • Goat cheese— I’m all about it. Goat cheese adds the perfect creaminess, but feta could be a great substitute too!
  • Balsamic vinaigrette— This recipe is a true winner, and perfect on summery veggies and fruit!

Give this recipe for Roasted Asparagus and Strawberry Salad a try and let me know what you think!

asparagus, strawberry and goat cheese salad

Roasted Asparagus and Strawberry Salad

Morgan
Refreshing, delicious, & satisfying
Print Recipe Pin Recipe
Course Main Course, Salad
Servings 4 people

Equipment

  • Roasting pan and parchment paper

Ingredients
  

  • 1 bunch asparagus
  • 1 tbsp olive oil
  • Salt and pepper
  • 3 chicken breasts, grilled and sliced Or shredded rotisserie chicken
  • 1 bunch green leaf lettuce, torn and washed
  • 1 1/2 cup strawberries, sliced
  • 4 oz goat cheese, crumbled

Balsamic Dressing

  • 1/3 cup olive oil
  • 3 tbsp balsamic vinegar
  • 1/2 tsp Dijon mustard
  • 1/4 tsp crushed red pepper
  • Salt and pepper

Instructions
 

  • Preheat oven to 400 degrees. Line roasting pan with parchment paper.
  • Remove tough ends from asparagus by snapping 1-2 inches off the bottom of each stalk. Place asparagus on roasting pan, toss with 1 tbsp olive oil, season with salt and pepper. Roast in the oven for 15 minutes, tossing after 10 minutes. Allow to cool slightly and chop into 1-inch pieces.
  • To make dressing: whisk together Dijon mustard, balsamic vinegar, and seasonings in a small bowl. Whisk in olive oil until dressing is combined.
  • Assemble salads: Fill bowls with lettuce, and top evenly with strawberries, asparagus, sliced chicken, and goat cheese. Drizzle with dressing and serve immediately.

Notes

Dressing will last up to 1 week in the fridge.
Keyword asparagus, goat cheese, salad, strawberries

Tried this recipe? Be sure to tag @dinneronthecouch so I can cheer you on!

Our littlest love!! Bow and blanket are from Caden Lane