Category: Main Dishes

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Harvest Apple Kale Salad with Maple Balsamic Dressing

It’s all of the most wonderful flavors piled in a bowl together: meet my Harvest Apple Kale Salad with Maple Balsamic Dressing! I’ve been making some variation of this salad for years, and I think I’ve finally nailed the master recipe which I’m excited to share with you now. The maple balsamic vinaigrette is really something special– I first had something like it when I lived in New Hampshire for my dietetic internship. Maple syrup flows freely in NH, and it’s a very good thing!! I love the extra sweetness it adds to sharp balsamic vinegar, and it’s even better with dijon and a pinch of red pepper flakes.

The best part about this salad (besides it’s DELICIOUS flavors) is you can prep the ingredients and dressing ahead of time and portion it out for the week. Just keep the dressing separate until you are ready to eat it! Here’s what’s in this beauty of a fall salad:

  • Roasted butternut squash – you can totally make it in advance
  • Sliced apple – that you may have picked yourself this fall (!!)
  • Salty pistachios
  • Sweetened dried cranberries
  • Punchy gorgonzola cheese
  • Sweet maple balsamic dressing (with a peppery bite!)

Breaking down the kale leaves with a bit of salt (massage!) helps to make them softer. You also get the same effect if you mix the greens with dressing and let sit for 5 minutes or so before eating. Grab your greens and get to it- I think you’ll love this salad!

Harvest Apple Kale Salad

Morgan
Roasted squash, sweet apple, tangy cheese, and the most delicious maple balsamic vinaigrette
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Prep Time 35 minutes
Course Salad
Cuisine American
Servings 4 people

Equipment

  • Half-sheet pan
  • Parchment paper
  • Salad spinner

Ingredients
  

Roasted Butternut Squash

  • 1 butternut squash, peeled and diced
  • 2 tbsp olive oil
  • Salt and pepper, to taste

Kale Salad

  • 1 large bunch lacinato kale
  • 1 apple, thinly sliced
  • 1/3 cup gorgonzola cheese, crumbled
  • 1/4 cup dried cranberries
  • 1/4 cup salted pistachio nuts, crushed
  • Flaky sea salt (such as Maldon), for finishing

Maple Balsamic Vinaigrette

  • 1 garlic clove, crushed
  • 1 tsp dijon mustard
  • 1 tbsp lemon juice
  • 2 tbsp maple syrup
  • 3 tbsp balsamic vinegar
  • 1/2 cup olive oil
  • 1/4 tsp crushed red pepper
  • 1/4 tsp salt
  • Freshly cracked black pepper

Instructions
 

1. Roast squash

  • Preheat oven to 400. Place squash on parchment-lined roasting pan and drizzle with olive oil, salt and pepper, tossing to coat. Roast 30-35 minutes total, until browned, turning once. While the squash cooks, prepare dressing and salad.

2. Prepare dressing

  • Combine all ingredients for dressing in a mason jar with a lid, and shake to combine. Or, combine in a small bowl and whisk until mixed. Taste, and adjust seasonings if needed.

3. Prepare kale and salad

  • Remove kale leaves from stem and chop or tear into bite-sized pieces. Wash and dry thoroughly in a salad spinner. Sprinkle 1 tsp coarse salt on top of kale and gently massage salt into leaves with fingers for about 30 seconds. Spin kale in salad spinner to remove excess salt.
  • Divide kale between bowls, and top with butternut squash, apple slices, pistachios, cranberries, and gorgonzola. Drizzle evenly with dressing, top with sea salt if desired, and enjoy.

Notes

Massaging kale with salt helps to break down its toughness. Alternatively,  toss kale with salad dressing and let rest for 5 minutes before serving.
Dressing keeps for a week or more in the fridge.
Keyword apple, gorgonzola, kale, maple dressing, salad

Tried this recipe? Be sure to rate it below, and tag @dinneronthecouch and #dinneronthecouch in your photos!

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Tomato Garlic Minestrone

I’ve got another warm, nourishing, one pot dish for you: Tomato Garlic Minestrone! It’s packed with vegetables, orzo pasta, and the most flavorful roasted garlic marinara sauce by Rao’s. This marinara has a cult following, and as soon as I tried it for the first time, I was hooked, too.

Traditionally, minestrone is a mixed vegetable soup with onions, celery, carrot, beans, and pasta or rice in a tomato broth. I really like green beans and zucchini in this soup, but feel free to use up whatever you have on hand. Mushrooms, butternut squash, maybe meatballs? Go for it! Just don’t forget the Parmigiano-Reggiano cheese!

Speaking of cheese… when you finish a wedge of Parmesan cheese, wrap the rind tightly and stash it in the freezer to use later. When you make soup, throw the entire rind in while the soup is simmering to add flavor.

Tomato Garlic Minestrone is truly one of my FAVORITE recipes, and I’m so happy to share it with you!

Tomato Garlic Minestrone

Thick, rich vegetable and pasta stew
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Cook Time 40 minutes
Course Main Course
Cuisine American
Servings 6 servings

Equipment

  • Large Dutch oven or stock pot
  • Apron (tomato sauce will splatter!)

Ingredients
  

  • 1 tbsp olive oil
  • 1 onion, diced
  • 3 cloves garlic, chopped
  • 2 ribs celery, diced
  • 3 large carrots, diced
  • 1 tsp salt
  • Freshly ground black pepper
  • 2 cups green beans, trimmed and diced (1/2-inch)
  • 2 zucchini, diced (1/2-inch)
  • 1 can cannellini beans, drained and rinsed
  • 1 24-oz jar roasted garlic marinara sauce, such as Rao's
  • 8 cups water
  • 1 Parmesan rind (optional)
  • 1 cup orzo pasta, dried
  • 1/3 cup Parmigiano-Reggiano or Parmesan cheese, plus more to serve
  • 1/4 cup fresh parsley, chopped

Instructions
 

  • Heat olive oil over medium in a large Dutch oven or stock pot. Add onion and cook 2-3 minutes until it begins to soften. Add garlic, celery, carrot, salt, and pepper, cooking 4-6 minutes more. Stir in green beans and zucchini and cook 5 minutes.
  • Add marinara sauce, beans, water and Parmesan rind (if using), and bring to a simmer. Add orzo, stir and simmer, uncovered, 10 minutes. Stir pasta often so it doesn't stick to the bottom of the pot.
  • After 10 minutes, remove from heat and let stand with lid on 10-15 minutes. Stir in 1/3 cup grated cheese and chopped parsley. Serve with additional cheese, if desired.

Notes

My favorite jarred marinara sauce to use in this recipe is Rao’s Roasted Garlic Sauce. You could substitute another brand or a large can of crushed tomatoes with a bit more garlic, though I have not tested it this way.
The recipe as written creates a thick pasta stew. If you want your soup to have with more broth, increase the water in the recipe from 8 cups to 10  cups or so.
Parmesan rind adds flavor when simmered in a dish. Before serving, discard the rind. 
Keyword minestrone, orzo, soup, tomato, vegetarian, zucchini

When you try this recipe, be sure to tag @dinneronthecouch so I can cheer you on!

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Pumpkin Turkey Chili

I really can’t think of a recipe more perfect for fall than Pumpkin Turkey Chili! It’s a perfectly balanced one-pot dinner full of veggies, protein, and fiber. Chili recipes are a blueprint that you can change based on your family’s preferences or what you have on-hand. I love adding pumpkin puree to chili and other soups because it acts as a thickener while delivering a punch of nutrition with vitamin A & antioxidants.

My pumpkin turkey chili has no tomatoes, but you could certainly add them if you prefer! An ingredient I love in this recipe is chipotle pepper powder (seasoning) such as McCormick. It adds a smokey, slightly spicy flavor.

In the past when I’ve made this chili, my only complaint is that we don’t have enough leftovers! Now, problem solved: the recipe I’ve created below is a double batch. Eat it up and freeze what you don’t– it keeps frozen for 6 months or longer.

When you serve this meal with a variety of toppings, it’s great to allow kids the chance to serve themselves and try new foods. Our 3-yr-old decided he likes apple slices dipped in sour cream and shredded cheese tastes best by the fistful. I serve his chili in a shallow bowl so he can pick out the beans to eat and leave the turkey behind. Everyone is happy!

I hope you love this recipe for Pumpkin Turkey Chili!

Pumpkin Turkey Chili

Morgan
A perfect one-pot meal for cooler weather, this recipe can feed a crowd!
5 from 2 votes
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Total Time 40 minutes
Course Main Course
Cuisine American
Servings 8 servings

Equipment

  • Dutch oven or large stock pot

Ingredients
  

  • 1-2 tbsp olive oil
  • 2 onions, diced
  • 2 lbs ground turkey
  • 1 tsp salt, or to taste
  • 3 cloves garlic, minced
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1/2 tsp chipotle chili pepper, ground
  • 3 bell peppers, diced orange, yellow, red, or a combination of colors
  • 1 can pumpkin puree
  • 2 cans pinto beans, rinsed and drained
  • 1 can cannellini beans, rinsed and drained
  • 1 qt chicken broth (4 cups)

Instructions
 

  • Heat olive oil over medium heat in a large pot or Dutch oven. Cook onions until soft, stirring, about 4-5 minutes.
  • Add ground turkey, salt, minced garlic, chili powder, cumin, and chipotle pepper. Stir until turkey is browned about halfway.
  • Add bell peppers, stirring, until heated through and beginning to cook. Add pumpkin puree, beans, and chicken stock, mixing to combine.
  • Lid the pot and bring to a simmer by increasing heat to medium-high. Reduce heat to low and simmer, covered, about 25 minutes, stirring occasionally.
  • Ladle into bowls and serve with sour cream, cilantro, sliced red or green onion, cheese and sauce as desired.

Notes

Pumpkin turkey chili freezes well in freezer bags or other airtight containers. Use within 6 months of freezing.
Serve chili with a variety of toppings such as sour cream or yogurt, shredded cheese, sliced green or red onion, fresh lime, cilantro, hot sauce, and tortilla chips!
Keyword beans, chili, chipotle, gluten free, one pot, peppers, pumpkin, turkey

When you make this, be sure to tag @dinneronthecouch and #dinneronthecouch so I can cheer you on!

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Beets and Sweets Quinoa Bowls with Tahini Dressing

About once a week or so, I roast all the veggies I can fit in my oven at one time, cook a grain and a green, top it with something garlicky, and throw it all together in a bowl to eat. If we’re being honest, I’m pretending I’m at CAVA (best lunch out ever!) Fall is in full swing, and beets and sweet potatoes are the star of this bowl! Bonus: all the ingredients are great leftovers, cold or reheated, so you can cook this once and eat it for a few days.

When prepping the veggie and grain bowls of your dreams, here are a few notes:

  1. Roasting veggies: Everything can be roasted at 400 degrees with olive oil, salt, and pepper. Keep an eye on the vegetables and turn after 20 minutes. If the veggies have different textures (like onions or peppers) or they are cut in different sizes, you may need to pull some things from the tray earlier so they don’t get too crispy.
  2. Greens: I love lacinato (smooth leaf) kale, but it can be pretty tough when raw. To soften, strip the leaves away from stems (great toddler activity), tear or chop the leaves into small pieces and wash the greens in a salad spinner (another great toddler activity). Then, add 1 tsp or more of kosher salt and rub it into the kale with your fingers until it visibly breaks down, about 1 minute. Spin the kale again to remove some of the salt. Alternatively, look for pre-washed baby kale (or spinach or other green) you can use straight from the package!
  3. Grains: Quinoa is often my pick because it’s naturally higher in protein than other grains (well it’s technically a seed) and it cooks in just 15 minutes. You MUST rinse quinoa before cooking to remove a naturally occurring bitter coating on the seeds. Brown, wild, or white rice, farro, orzo, or pearled cous cous are delicious in a bowl, too! If you want a short cut, frozen cooked grains or instant rice are superfast options to save you time.
  4. Optional- add protein: Shredded chicken, lentils, or really any protein of your liking are a great add!

Now, turn on your oven and start cooking those beets and sweets!

Beets and Sweets Quinoa Bowls with Tahini Dressing

Morgan
Roasted veggies, greens and grains are a perfect meal in a bowl.
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Cook Time 40 minutes
Course Main Course
Cuisine American, Mediterranean
Servings 4 people

Equipment

  • 2 half-sheet roasting pans
  • Parchment paper

Ingredients
  

  • 3 sweet potatoes, peeled and cubed
  • 4 beets, peeled and cubed
  • 1 head cauliflower, cut into florets
  • Olive oil
  • Salt and freshly cracked pepper
  • 1 cup dry quinoa (or 3 cups cooked)
  • 3 cups kale leaves, torn (stems discarded) or baby kale
  • 4 oz feta, crumbled
  • Mint leaves, torn
  • 1/2 cup pistachios, chopped

Lemon Tahini Dressing

  • 1 lemon, juiced
  • 1/3 cup tahini
  • 1 garlic clove, crushed
  • Salt and freshly cracked pepper to taste
  • 2 tsp red wine vinegar
  • 1/4 tsp crushed red pepper
  • 2-4 tbsp water

Instructions
 

  • Preheat oven to 400. Line each half-sheet pan with parchment paper. Place cubed sweet potatoes on one tray, and beets and cauliflower on the other. Drizzle 1-2 tbsp olive oil on each tray and toss veggies to coat. Season with salt and pepper. Roast for 40 minutes total, turning halfway through cooking, until soft and nicely browned.
  • While the vegetables roast, cook the quinoa: In a small pot on the stove, bring 2 cups water to a simmer. Rinse 1 cup quinoa in a fine mesh sieve until water runs clear, then stir it into boiling water with 1/2 tsp of salt. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, fluff with a fork or spoon, and lid the pot until ready to serve.
  • Prepare tahini dressing: In a small bowl, whisk together all ingredients plus 2 tbsp water. Continue whisking until water is absorbed and mixture stiffens (due to a reaction between water and starch), then add more water 1-2 tbsp at a time until it reaches a smooth, pourable consistency.
  • If using mature kale, rub the leaves with a little salt for 1 minute to soften. Or, use baby kale and add it right to serving bowls.
  • To assemble: Divide quinoa and kale greens among bowls. Top with roasted vegetables, feta, pistachios, fresh mint, and dressing.

Notes

Recipe shortcuts: use pre-cooked grains and pre-washed kale or other green to save time.

Be sure to tag @dinneronthecouch in your posts so I can cheer you on!

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Roasted Beet and Goat Cheese Pizza

This spring (in quarantine), we built our first garden in our backyard. If you ask my husband what we grew this year, he will say, “We grew a fence.” That part was definitely the most work! We planted seeds and hoped for the best after that job. To our delight, we had a great first year of gardening, growing mostly flowers, pumpkins, and some vegetables.

Our first harvest was 3 rows of beautiful beets! Ollie LOVED harvesting beets, pulling the big greens stems up from the ground to reveal big, purple beetroots. Of course, spraying the beets off with the hose was the most fun thing ever for a 2-yr-old! I know ALL of us were really proud of this harvest.

Ollie the Jr. Beet Farmer

Roasted beets are one of my top-favorite fall foods, and in my opinion they taste SO much better with goat cheese! And don’t all delicious veggies deserve to have a go on pizza?! Try this fun take on pizza by topping it with roasted beets and creamy goat cheese.

Caramelized onions are SUPER good on pizza too!
beetza

Roasted Beet and Goat Cheese Pizza

Morgan
Beetzza anyone?
5 from 1 vote
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Prep Time 40 minutes
Cook Time 10 minutes
Course Main Course
Cuisine American

Equipment

  • Half-sheet roasting pan for beets
  • Pizza pan, roasting pan, or pizza stone for pizza
  • Parchment paper
  • Small food processor for basil vinaigrette

Ingredients
  

  • 1 recipe pizza dough or store-bought dough
  • 3 cups beets, peeled and cubed
  • 1-2 tbsp olive oil
  • Salt and pepper
  • 3-4 oz fresh mozzarella, torn or sliced
  • 2-3 oz goat cheese, crumbled
  • 3-4 fresh basil leaves, for garnish

Basil Vinaigrette

  • 1 small shallot
  • 1 garlic clove
  • 1/4 tsp crushed red pepper
  • 1/2 tsp salt
  • Freshly ground black pepper
  • 2 cups fresh basil leaves, packed
  • 1 tbsp red wine vinegar
  • 1/2 cup olive oil

Instructions
 

Prepare basil vinaigrette

  • Pulse shallot and garlic clove in food processor until minced. Add salt, pepper, and red pepper and pulse once more.
  • Add packed basil leaves, vinegar, and about 1 tbsp (eyeball it) olive oil to the food processor and begin blending. Add remaining oil in a small stream with the motor running. Process until basil vinaigrette is a smooth consistency, about 1-2 minutes.

Roast beets

  • Preheat oven to 400 degrees. Place diced beets on a parchment-lined roasting pan and coat with olive oil, salt and pepper. Roast for 40 minutes, or until browned.

Prepare pizza

  • Preheat oven to 500 degrees with roasting pan or pizza stone inside.
  • Stretch portions of dough to 8-10 inches wide on parchment paper (or cornmeal if using pizza stone and peel).
  • Spread 1-2 tbsp basil vinaigrette on dough with the back of a spoon. Top evenly with beets, mozzarella, and goat cheese.
  • Slide pizza on parchment paper onto hot roasting pan (be careful!) and bake until cheese is bubbly, about 8-10 minutes. Finish with a few basil leaves.

Notes

I use Roberta’s Pizza Dough recipe from NYT Cooking.
Basil Vinaigrette is adapted from What’s Gaby Cooking.
Keyword basil, beets, goat cheese, mozzarella, pizza

If you try this recipe, be sure to tag @dinneronthecouch so I can cheer you on!

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Easy Grill Night- Chicken and Vegetables

My go-to chicken and veg on the grill night! This meal is simple, quick to throw together, and really delicious. It’s best to let the chicken chill in the marinade for a few hours, but even 30 minutes will give you some good flavor. I am partial to grilling chicken thighs— they stay moist and delicious on the grill– but you can totally use chicken breast instead.

If you have a few extra minutes and you want to round out the meal, warm flour tortillas on the grill for a few minutes per side and serve with your chicken and vegetables!

Many different veggies hold up well on the grill- my favorites are bell peppers, red onion, zucchini, and eggplant. I love slicing them, grilling and turning them one by one to make veggie stacks with fresh mozzarella! An even more convenient option is to chop them all to uniform size and use a grill basket. Preheat the grill basket for a few minutes before adding the veggies to help create a good sear. Top with a nice soft cheese if you like– cotija or feta are great– and a squeeze of fresh lime or lemon to brighten the flavor.

Grilled Chicken Thighs

Marinated, grilled chicken thighs perfect for any night of the week
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Prep Time 3 hours
Cook Time 10 minutes
Course Main Course
Cuisine American, Mediterranean
Servings 4 people

Equipment

  • Gas grill

Ingredients
  

  • 1 lime, juiced
  • 1/4 cup olive oil
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/4 tsp salt
  • Freshly ground black pepper
  • 1 1/2 lbs chicken thighs, boneless and skinless

Instructions
 

  • Combine all ingredients except chicken in a small bowl and whisk well until combined. Place chicken in a zip-top bag and pour marinade on top. Close bag securely and gently massage marinade into chicken. Place the bag in a bowl (in case it leaks) and put the chicken in the fridge to marinate for 3-6 hrs (or at least 30 minutes).
  • When ready to grill, remove chicken from fridge and allow to sit at room temperature while you preheat the grill to medium-high heat.
  • Remove chicken from marinade, shaking off excess, and grill chicken for 4-6 minutes per side or until fully cooked.
  • Allow chicken to rest on a platter or cutting board at least 5 minutes before cutting and/or serving.
Keyword chicken, dinner, grill

Grilled Veggie Salad

The best of summer, in a grill basket, topped with fresh citrus
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Course Salad, Side Dish
Cuisine American, Mexican
Servings 4 people

Equipment

  • Grill
  • Grill basket
  • Long tongs

Ingredients
  

  • 1 zucchini
  • 1 onion, red or white
  • 1 bell pepper
  • 1-2 tbsp olive oil
  • 1/2 tsp sea salt
  • Freshly ground black pepper
  • 2 ears corn, husks removed
  • 1 lime, halved
  • 2 tbsp freshly chopped herbs, like cilantro, chives, or parsley
  • 1/4 cup cotija cheese, grated or crumbled

Instructions
 

  • Dice all veggies (except corn) in 1/2-inch cubes. Place in a large bowl and drizzle with olive oil, salt, and pepper. Toss to coat.
  • Preheat grill with grill basket inside to medium-high heat for at least 10 minutes.
  • Add cut vegetables to grill basket and allow to cook with lid closed, turning every 3-5 minutes to prevent sticking and promote even cooking, about 10-12 minutes total. Remove veggies carefully with tongs to a large bowl.
  • Grill corn directly on grill and turn every 5 minutes until nicely charred, about 12-15 minutes total. Remove from grill and allow to cool enough to handle.
    Cut corn kernels off of the cob and add to the other veggies.
  • Squeeze 1/2 lime over veggies, top with herbs and cotija cheese.

Notes

Sub feta for cotija and parsley for cilantro for a more mediterranean flavor!
Keyword cotija, grill, lime, onion, pepper, veggie, zucchini

If you try these recipes, be sure to tag me @dinneronthecouch so I can cheer you on!

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Pizza Night is the Best Night

Pizza. The ultimate unifying food between picky eaters, friend groups, and families with kids. While delivery or takeout is its own kind of satisfying, I promise that making pizza yourself at home totally beats ordering out! If you haven’t tried it, what are you waiting for?! You only need DOUGH and TOPPINGS!

Dough:

My absolute favorite is Roberta’s Pizza Dough recipe from NYT Cooking. It uses 00 flour, an ultra-fine flour that makes the dough super light. There are LOTS of other recipes for pizza dough out there, and you can always buy a ball of dough from a local pizzaria or the grocery store! Be sure to stretch it out using floured hands, never roll it with a rolling pin, in order to get those nice bubbles and a hand-stretched texture.

For the love of CHEESE:

Fresh mozzarella (the kind that comes as a big soft block) is my FAV thinly sliced or torn, but the shredded kind in a bag is good too. I also love adding some goat cheese in addition to the mozz if I’m feelin it! Top it with parmesan before it hits the oven.

Sauce & Toppings:

Here’s where you can really make pizza night your own using ingredients you love. It’s easy to make your own tomato sauce, but I still use prepared sauce because it’s ready when I need it! I love Don Pepino’s or Rao’s Pizza Sauce.

Instead of red sauce, you can go basil vinaigrette, pesto, roasted garlic blended with oil, etc.

Caramelized onions. Roasted veggies (BEETS/potatoes/squash/corn). Chorizo, pepperoni, sausage, or bacon if that’s your thing. Oregano and/or crushed red pepper on top.

Always add fresh basil after it comes out of the oven if you’ve got it!

Hungry yet? Here’s a Margherita Pizza to get you started! Also be sure to check out my Roasted Beet and Goat Cheese Pizza too!

Margherita Pizza

A simple preparation of classic flavors is always a huge hit.
Print Recipe Pin Recipe
Total Time 10 minutes
Course Main Course
Cuisine American, Italian

Equipment

  • Parchment paper
  • Half-sheet pan or metal pizza pan (see notes below)

Ingredients
  

  • 1 portion pizza dough, stretched to 8-10 inches
  • 2-3 tbsp tomato/pizza sauce
  • 2 oz fresh mozzarella, torn
  • 3-4 whole basil leaves

Instructions
 

  • Preheat oven with metal pan inside to 500 degrees for at least 30 minutes- 1 hr.
  • Stretch dough by hand to 8-10 inches (thin but careful not to tear it) on a piece of parchment paper. Top with 2 tbsp or so pizza sauce, swirling with a spoon. Tear fresh mozzarella and place evenly across the pizza.
  • Carefully, remove the hot pan from the oven and slide the parchment with prepared pizza directly onto the pan. Bake 8 or so minutes or until crust and cheese are bubbling.
  • Allow pizza to rest 1 minute before topping with fresh basil leaves. Slice and enjoy.

Notes

For the dough, I make Roberta’s Pizza Dough (NY Times Cooking recipe), but you can use another recipe or store-bought dough. If using Roberta’s recipe, I make the standard recipe into 4 pizzas.
For sauce, I use Don Pepino’s pizza sauce (available in a can), but you can make your own or use another brand.
The method that works best for me is to prep the pizza on parchment paper, then slide it with the paper onto the preheated metal pizza pan. Alternatively, use a pizza stone with cornmeal to prevent sticking.
Keyword basil, mozzarella, pizza, tomato
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Marinated Summer Veggie Pasta with Burrata

August at the Easton Farmer’s Market is PRIME– there are so many amazing things to eat! By the time I leave, I have so many shopping bags stuffed with produce on my arms I feel like I’m crushing a farmer’s carry workout. When I get home, I take everything out and line it up on my kitchen island, stare at my beautiful bounty, and game plan the amazing dishes I’ll make with it all.

A typical weekend farmer’s market haul

These peak-summer veggies are really amazing gently marinated in a garlic vinaigrette, tossed with hot pasta and herbs, and topped with soft burrata cheese! We had the leftovers with goat cheese instead of burrata and it was sooo delicious- so use what you prefer! This recipe is inspired by Half Baked Harvest.

Marinated Summer Veggies with Pasta and Burrata

Use peak-season veggies and your favorite cheese for this incredibly simple and delicious meal.
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Total Time 30 minutes
Course Main Course
Cuisine American
Servings 6 people

Ingredients
  

  • 1/3 cup olive oil
  • 2 tbsp red wine vinegar
  • 1 clove garlic, minced
  • 1 lemon, juice and zest
  • 1 tsp crushed red pepper
  • 1 zucchini, shaved into ribbons with a vegetable peeler
  • 2 cups cherry tomatoes, halved
  • 2 ears of corn, kernels removed
  • 1 shallot, diced
  • 2 scallions (white parts), sliced
  • 1 lb spaghetti or other pasta
  • 1/2 cup parmesan cheese, grated (plus more for garnish)
  • 4-6 oz burrata cheese
  • 1/4 cup fresh chives and parsley (or other herbs), minced

Instructions
 

  • In a small bowl, whisk together olive oil, red wine vinegar, garlic, lemon juice and zest, and red pepper.
    Place zucchini, tomatoes, corn, shallot, and scallions in a medium bowl and top with vinaigrette- toss gently to coat. Allow veggies to marinate while you cook the pasta.
  • Bring a large pot of salted water to a boil and cook pasta until al dente according to package directions. Before draining, reserve 1/4 cup pasta water. Drain and return pasta to pot.
  • Add pasta water, vegetables with all vinaigrette, parmesan, and fresh herbs to hot pasta, gently tossing to combine.
  • Plate pasta into serving bowls, and top with sliced burratta and more herbs. Enjoy!
Keyword burrata, corn, pasta, tomato, zucchini
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Salmon, Broccoli, and Sweet Potatoes

Jump to Recipe

This is one my all-time favorite meals, since I was a kid! What kid asks for salmon on their birthday?! I truly never get tired of it. I’ve switched up the preparation a bit over the years, but the 3 main ingredients remain the same: salmon fillets, roasted sweet potatoes and roasted broccoli. The sweet potatoes take the longest to cook, and if you time everything correctly, you can have the salmon and broccoli prepared while the potatoes cook.

A quick note on buying and storing fresh salmon:

Salmon freezes very well, so it’s great to have some stashed in the freezer when needed. I recommend buying an entire side of salmon from the market, slicing it into fillets myself, then freezing the rest in a freezer bag. Cooked salmon can be enjoyed the next day, so cook what you’ll eat today and tomorrow, then freeze the rest.

To thaw frozen salmon: place fillets in a bag, and place the bag in a bowl in the sink. Fill the bowl with cold water and the fish should be thawed within an hour. Alternatively, you can run a thin stream of cold water over the fish to thaw a little faster.

Salmon, Broccoli, and Sweet Potatoes

aka Morgan's Favorite Meal Ever!
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Cook Time 40 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4 people

Equipment

  • 10-inch nonstick skillet
  • 2 half-sheet roasting pans
  • Parchment paper (optional- helps veggies not to stick)

Ingredients
  

  • 4 6 oz salmon fillets
  • 1 1/2 lb broccoli florets
  • 3 large sweet potatoes, peeled and diced in 1/2-inch cubes
  • 2+ tbsp olive oil, divided
  • Salt and pepper
  • Lemon wedges for garnish (optional)
  • Feta cheese (optional)

Instructions
 

For the veggies

  • Preheat oven to 375.
    Place a large sheet of parchment paper on each of the half-sheet trays.
  • Place sweet potatoes on 1 tray and drizzle with 1 or more tbsp olive oil, tossing to coat. Sprinkle with salt and pepper. Roast in the oven at 375 for 20 minutes.
    Meanwhile, prepare the broccoli on the second tray with olive oil, salt and pepper.
  • When you turn the sweet potatoes after 20 minutes, put them back in the oven and cook for another 15-20 minutes, or until the sweet potatoes are browned to your liking (about 40 min total). Put the broccoli in the oven at this time.
    Roast the broccoli for 15 minutes, then turn it in the tray, and roast an additional 7-10 minutes until browned (about 25 min total).

For the salmon

  • Heat a nonstick skillet to medium heat and add 1-2 tsp olive oil to pan. Season the salmon fillets with salt and pepper.
  • Cook salmon, top side down, for 4-5 minutes or until browned on 1 side and cooked through at least half or more of the way. Using a silicone spatula, turn the fish and cook on the other side 4-5 minutes more, depending on thickness.

To plate

  • Transfer salmon and veggies to serving plates. Crumble feta cheese over broccoli, if desired. Garnish plates with lemon wedges to squeeze on salmon before eating.
Keyword broccoli, salmon, sweet potatoes