An effortless one skillet vegan recipe filled with sun-dried tomatoes, artichokes, chickpeas, spinach, grilled lemon slices, and of course orzo! Simple, healthy ingredients that come together quickly for a perfect weeknight meal, this Lemon Chickpea Orzo Skillet is a dish that everyone can enjoy! Continue reading “Lemon Chickpea Orzo Skillet”→
If you’ve been following my blog, you’ll know I’m all about healthy and easy recipes that taste delicious. With school starting around the corner, remote learning set for us and as new Kindergarten parents, I’m trying to stay ahead of the game and put together meals that take less than 30 minutes so I can focus on my family.
When Taste Republic and I partnered together to create some delicious recipes with their fresh, gluten free pastas, I knew I was going to hit the spot with all of my cooking goals (it took me about 20 minutes to make this one – also because I kept having to add ingredients that were “disappearing”). I have been having so much fun trying out all the different ones that they have and their 4 cheese tortellini is one of my favorites!
The tortellinis are so delicious, light, and filling. You can taste how fresh they are and they cook in just 5 minutes! I did add a few twists to this salad which take it to a whole new level.
Here’s what you need to make this Greek Tortellini Salad:
Cheese Tortellini – fresh gluten free tortellini made by Taste Republic works so well with this recipe but if you don’t have access, you can use any fresh or frozen tortellini. Grape or Cherry Tomatoes Cucumbers Olives
Chickpeas Avocados Fresh Basil – yep, this takes the flavor up to a whole other level Feta Cheese Greek Salad Dressing – I added quite a few seasonings and some red chili flakes to mine to give it an additional layer of flavor
If you have little helpers in the kitchen like I do who eat most of my ingredients as I’m cooking (they call it quality control), then I suggest increasing the quantity. I’ve lost pretty much every single veggie in this salad to my little munchkins and it makes my heart full that they love eating this salad as much as I do.
This Greek Tortellini Salad is great to eat right away or even if you refrigerate it and have it at a later time. It can keep in the fridge for up to 2 days, but if you are planning on eating it later, I recommend adding the feta right before you are ready to eat it.
A perfect salad for the summer, you can make this for about any event! Serve it for lunch or dinner, take it on a picnic, as a side for a barbecue, or even some backyard camping!
Check out Taste Republic for a store near you to enjoy their amazing fresh, gluten free pastas.
From our kitchen to yours, I hope you enjoy this delicious salad!
Hummus is one of my all time favorite snacks and the fact that it is so healthy doesn’t hurt. Rich in protein, fiber, folate, iron and packed with antioxidants, I really can’t feel guilty if I finish off a container of hummus on my own. Yep, I do that.
I’ve been playing around with this roasted red pepper hummus recipe for a while now. I love how pretty and red the color of it is, the smoky and spicy flavor combined with the creamy texture is just perfect!
How do I eathummus?
add it to a MEZZE platter
use it as a SPREAD on a sandwich
use it to make DEVILED EGGS
use it as a base for PIZZA
use it as a creamy PASTA SAUCE
I have a secret ingredient in this roasted red pepper hummus that you’re never going to believe.
I know! It sounds crazy but the cashews work so well! They give it a depth of flavor, texture and added protein that is just so delicious!.
The best part, this recipe literally takes 5 minutes to make in the food processor and there is no effort to put in.
Try it out. You won’t be able to stop eating it like me.
Growing up, I was never a fan of eggplant. I’m not sure if it was the seeds, the flavor, or the way it was cooked but I just didn’t take to it. So imagine my surprise when I went out to a Mediterranean restaurant with some friends and ended up loving my first bite of Baba Ghanouj!
Yep. It was love at first taste!
The smoky flavor, the silky texture, and a guilt free snack all rolled into one. What’s not to love?
Roasted or Grilled?
I personally love it grilled either over the stove or especially on a bbq, The flavor of the char stays in every bite which totally makes this recipe so amazing.
How do you eat it?
Baba Ghanouj is usually served as an appetizer with pita bread and crudités. I have on occasion been known to add it to a Falafel bowl if I’m in the mood. It tastes really delish!
This particular recipe is made without tahini, which is a sesame seed paste traditionally used to make baba ghanouj and hummus. I did add a lot of garlic and some cayenne and smoked paprika to enhance the smoky flavor.
food processor or by hand?
Honestly, both work but I prefer my food processor as it gets the job done quicker and I prefer a smoother texture.
Go ahead and try it out! This recipe will not disappoint!
I can never get enough of this! Forget using it as a condiment, I can lick this yogurt dip out of the bowl! I use this sauce for so many things. Lamb kabobs, Pomegranate eggplant, falafels, the list goes on. The best part…. it takes less than 5 minutes to make! Here’s how:
1 1//2 c plain, lowfat yogurt
1 persian cucumber, diced into 1/2″ cubes
1 Tbsp dried dill
juice of 1/2 lemon
generous pinch of salt
In a bowl, whip the yogurt to a smooth consistency. Add in the rest of the ingredients and mix well. Enjoy!
This is one of my favorite recipes. It’s such a simple go to; you can wow friends and family, or just make it for dinner when you’re short on time or feel lazy enough to not make something elaborate. I originally found this recipe in a cookbook by Yotam Ottolenghi. I’ve since adapted it to suit my palate but regardless of which version you try, I’m sure you’ll love the impact of so many flavors and textures packed in such few ingredients.
Here’s what I did:
Preheat your oven to 400°F.
Chop the eggplant into 2 inch cubes. Add in dried thyme, rosemary, salt, crushed chili flakes, and olive oil. Toss it all to mix well.
Line a baking sheet with some aluminum foil and place the eggplant on there, skin side down.
Bake for 20-25 minutes, until the eggplant is cooked through. Make sure it’s not overcooked, otherwise, it gets mushy and definitely does not taste good!
The eggplant should look something like this:
When you’re ready to serve, plate up some eggplant and drizzle a little tzatziki sauce over it. Finally, sprinkle some pomegranate seeds and enjoy.
1 large eggplant, skin on, chopped in 2″ cubes
1 Tbsp dried thyme
1 Tbsp dried rosemary
1 Tbsp crushed red chili flakes
generous pinch of salt
1 Tbsp EVOO
1/2 c pomegranate seeds
Preheat oven to 400°F
In a bowl, mix in the eggplant with the thyme, rosemary, dried chili flakes, salt and olive oil. Toss well so every piece of the eggplant is covered with all the herbs.
Line a baking sheet with aluminum foil and place the eggplant on there skin side down.
Bake 20-25 minutes until the eggplant is cooked through.
When you’re ready to serve, drizzle with tzatziki sauce and top off with pomegranate seeds.
If you’re interested in the original recipe by Yotam Ottolenghi, click here.