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Lemon Garlic Dressing and 3 Must-Have Kitchen Tools

This dressing is so simple to throw together and keeps for days in the fridge– make it once, and use it for days. It gives an instant pop of flavor to salads, serves as a marinade for chicken or fish, it’s delish on pasta, and is even perfect for dipping bread and cheese! Try it out and you will be sure to use it on the reg.

Let’s talk about THREE of my favorite kitchen tools, all of which I use to make this dressing:
  1. OXO Citrus Squeezer— No need for a juicing tool and strainer anymore, this strains the seeds and extracts ALL the juice. I can’t believe I didn’t have one until a few months ago!
  2. Garlic press— the one I have is all stainless steel and has stood the test of time. I took it from my parents’ kitchen when I moved to college and I have no idea what brand it is. Yes, a garlic press is an extra tool to wash, but I love how FAST it minces garlic– highly recommend.
  3. Mini whisk–– I distinctly remember buying myself this tool for my birthday last year. (This is what you do in your thirties.) I can honestly say I use it all the time and it was the best $9 I’ve spent– on my birthday!
Citrus juicer!!

Lemon Garlic Dressing

So simple and tasty you'll want to keep it ready-to-use all the time!
Print Recipe Pin Recipe
Total Time 5 minutes
Course Side Dish
Cuisine American

Equipment

  • Citrus juicer
  • Garlic press (optional)
  • Small whisk or fork

Ingredients
  

  • 2 lemons, juiced
  • 1 large clove of garlic, minced
  • 1/3 cup olive oil
  • 1/2 tsp crushed red pepper
  • 1/4 tsp salt
  • Pinch of freshly ground black pepper

Instructions
 

  • Whisk together all ingredients in a small bowl. Alternatively, combine ingredients in a mason jar with a tight-fitting lid and shake until combined.

Notes

Lemon dressing can last in the fridge for 3-4 days.
Keyword dairy-free, dressing, garlic, gluten free, lemon, vegan
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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.
Print Recipe Pin Recipe
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!
Print Recipe Pin Recipe
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

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Welcome to Dinner on the Couch

Hi there, I’m Morgan- and welcome to my blog! I’m so happy to share a bit of my food, nutrition, and life with you in this new space.

Who am I?

I’m a dietitian, home cook, and pre & post natal trainer. I’m married to Mark (eight years this fall!) and we have a hilariously charming son named Oliver who turns 3 in October. My favorite foods are salmon and chocolate (but not together). I love my morning cup of black coffee. Learning to bake sourdough and life in general have taught me not to take myself too seriously!

What can you expect to see here at Dinner on the Couch?

For me, it’s always been all about the food. Expect recipes, meal inspiration, and cooking techniques you can use at home to feed yourself and the ones you love. Food can bring so much joy to our lives… but I am also sensitive to the fact that food can be a stressful topic for many. As a Registered Dietitian, I have worked with countless clients who have a challenging relationship with food and body self-image. These negative associations are a result of the damaging diet culture that exists in our world today– I will get more into that later, promise! But THIS is a happy food and body space. I want to show you how fulfilling it can be to truly LOVE food and what it can ADD to your life.

You can also expect family nutrition tips and definitely pieces of our family life– living with a 3-yr-old in a pandemic is a wild ride!

What can you NOT expect to see on my blog?

Food shaming, weight loss “tips”, any talk about feeling guilt in relation to food (except how to NOT feel guilty about eating!) No dieting or restricting foods (unless medically necessary). The reason I’m pressing mute on diet talk is because, in short, dieting sucks! It creates a self-destructive mindset that can take years to re-work. There is TOO MUCH damaging diet talk in the world already and it makes everyone feel like crap! Your body is awesome, and you should never believe that you have to change your size in order to be better.

Don’t expect to see many recipes with coconut, either– not a fan of the flavor! Just being honest!

Again, thank YOU for being here! I hope you feel encouraged and inspired that you can make delicious meals at home and feel great doing it.
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