This is a personal favorite of mine. This recipe satisfies my craving for good, honest stir fry, along with my need for a good savory dish. The peanuts with garlic and ginger in oil set the base of this flavor and will make your mouth water every time you think of it after your first bite.
The eggplant and tomato with scallions make this a rich and hearty dish, and it can be used as a main dish or as a side. I fixed this very recently as a side dish with Italian sausages, and the combination seemed perfect. I wouldn’t have thought to pair them together, but it was just what was available at the time. Now I think it will be a permanent addition to my menu.
Tomato and Egg Plant Stir Fry
Delicious stir fry recipe great for vegan or keto diets.
wok
1 large eggplant or 3 chinese eggplants
1/2 tbsp salt
1/3 cup peanuts (shelled)
3 tbsp avacado oil (sesame oil can be used)
1 Chili (add more for your own preference)
3 sprigs Thai basil
1 lb roma tamotos ((3 to 4 medium))
1 tbsp brown sugar or palm sugar
2 tbsp soy sauce
1 tbsp hoisin sauce
2 scallions, green parts sliced
Slice eggplant into 3/4"x3" sticks. In a mixing bowl, toss them with salt and allow to sit while you are preparing the rest of the ingredients. Slice the roma tomatoes into similar size cuts.
Mix the sugar, soy sauce, hoisin and 2 tablespoons of water in a small bowl, set asite.
In seperate small bowls: Place minced garlic, minced ginger, and chopped chili. In a second bowl place the shallots, sliced lengthwise and basil. A third bowl with the prepared tomatoes.
After 20 minutes, rinse the eggplant and pat dry.
In a large non-stick pan or wok, toast the peanuts for a few minutes. Then add oil, garlic, ginger and chili and stir fry for about 30 seconds or until the garlic begins to brown slightly.
Add the Thai basil sprigs and shallots and stir fry for 30 more seconds. Turn the heat up to medium high and add the egg plant. Cook and stir occasionally for 10 -15 minutes. Once the eggpant is cooked, add tomatoes. Coor for another 5 minutes until the tomatoes are soft but not mushy.
Add sauce mixture and stir-fry for another 1-2 minutes until the sace thickens. Garnish with scallions. Can be served with rice if desired.
Any chili can be used. I have used Thai chilis and another time a jalapeno, and both were delicious.
I find it best to prep all the ingredients before you start cooking into the small bowls as once you start cooking the wok, it moves quickly so having the steps prepped makes things a lot less stressful.
Lightly battered and fried to golden perfection, this shrimp tempura is the perfect dish for any seafood lover! One bite of its crispy goodness and you’ll be hooked.
Japanese tempura shrimp is a yummy dish with shrimp coated in a crispy batter. First, you peel and clean the shrimp, keeping the tails. (This makes each piece easier to hold and dip!) Then make a batter by mixing flour, cornstarch, cold water, club soda, and egg – it might be lumpy, but that’s okay. Dip the shrimp in this batter and fry in hot vegetable oil until they’re golden and crispy. You get this amazing combo of crunchy outside and juicy shrimp inside. Trust me, you’re going to love it. The light, crispy batter is so irresistible!
Since shrimp tempura has a neutral flavor, you can serve it with any of your favorite sauces! I like to serve it with sriracha mayo or sweet chili sauce to add a kick. No matter what you serve your shrimp with, one thing’s for sure. It’s going to fly off the table! Even if you’re not typically a fan of shrimp, it will make you a believer.
Ingredients You’ll Need
The great thing about this shrimp tempura recipe is that it uses such simple ingredients. You probably have most of the ingredients in your pantry right now! (Check out the recipe card below for exact measurements.)
Large Shrimp: The star of the show, you’ll want these to be peeled and deveined, but leave the tails on.
All-Purpose Flour: Mixed with cornstarch, this forms the base of the batter, creating a light and crispy texture when fried.
Cornstarch: Along with flour, corn starch helps make the batter crunchy and contributes to the dish’s signature crispiness.
Cold Water: Helps create a cold batter that ensures the tempura comes out crispy as it hits the hot oil.
Club Soda: Its carbonation adds airiness to the batter, resulting in a light and delicate shell.
Egg: Helps all of the ingredients stick together.
Vegetable Oil: Used for frying, it cooks the shrimp quickly and evenly, giving them a golden-brown and crispy exterior.
Siracha Mayonnaise or Sweet Chili Sauce: These zesty sauces add an extra layer of flavor and a spicy kick, complementing the crispy shrimp with a tangy and spicy contrast. Feel free to also use any other dipping sauce you prefer!
How to Make Tempura Shrimp
Even though tempura shrimp requires deep frying, it’s actually really simple. And it takes less than 20 minutes! Follow the steps below to get the most crispy, delicious shrimp in a pinch.
Heat Oil: Heat vegetable oil in a skillet over high heat. A deep fryer can also be used.
Prep Shrimp: Remove the shell and devein the shrimp while leaving the tails on. Pat the shrimp dry with paper towels.
Mix Dry Ingredients: Sift together the flour and cornstarch in a medium bowl and set aside.
Mix Wet Ingredients: In another bowl, whisk together the cold water, cold club soda, and 1 egg.
Combine: Add the liquid mixture to the flour mixture. Stir with a fork and just until combined. It’s ok if the tempura batter is lumpy.
Coat: Quickly working while the batter is still chilled, dip the shrimp into the batter then place in the pot of oil. Cook each shrimp tempura until golden brown in color.
Transfer to Paper Towel-Lined Plate: Remove from hot skillet with a slotted spoon and transfer to a plate lined with paper towels.
Repeat: Repeat the steps with the remaining shrimp until everything is cooked.
Serve: Serve the shrimp tempura with sriracha mayonnaise or chili sauce.
Tips and Tricks
Making shrimp tempura takes a bit of practice, so don’t worry if your first batch isn’t perfect. With these tips and a little patience, you’ll be creating crispy shrimp tempura in no time! Everyone will want a piece.
Chill the Batter Ingredients: Make sure the water, club soda, and egg are all cold before mixing the batter. Cold batter helps create a crispy coating when fried.
Hot Oil is Key: Heat the oil to the right temperature, around 350-375 degrees Fahrenheit (175-190°C). This ensures the shrimp cook quickly, preventing them from becoming oily or soggy.
To Keep Your Shrimp From Curling While Frying: Make small slits into the inner part of each shrimp. About 5 slits for each shrimp.
Experiment with Dipping Sauces: Try different dipping sauces like hoisin, ponzu, or yum yum sauce to find your favorite pairing with the crispy shrimp.
Storing Leftovers
While shrimp tempura is best enjoyed immediately for its crispy texture, you can store leftover tempura successfully if you follow these tips:
In the Refrigerator: Store your leftover shrimp tempura in an airtight container in the refrigerator for up to 2 days. Use a single layer or separate layers with parchment paper to prevent pieces from sticking together.
Reheat in the Oven: When you’re ready to enjoy your leftovers, preheat your oven to around 350 degrees Fahrenheit. Place the tempura on a baking sheet in a single layer and heat for a few minutes until it’s warm and crisp. I would avoid reheating in the microwave, as it will make your shrimp soggy.
More Shrimp Recipes to Try
If you love shrimp, I’ve gathered up a few more recipes to try! They are so delicious, good luck picking your favorite!
Lightly battered and fried to golden perfection, this shrimp tempura is the perfect dish for any seafood lover! One bite of its crispy goodness and you'll be hooked.
Course Appetizer, Side Dish
Cuisine Japanese, Seafood
Keyword japanese shrimp tempura, shrimp tempura, shrimp tempura recipe
Prep Time 10 minutesminutes
Cook Time 8 minutesminutes
Total Time 18 minutesminutes
Servings 4
Calories 132kcal
Author Alyssa Rivers
Ingredients
1poundlarge shrimp,peeled and deveined
¾cupall-purpose flour
1/4cupcornstarch
1/2cupscold water
¼cupclub soda,cold
1egg
vegetable oilfor frying
Instructions
Heat vegetable oil in a skillet over high heat. A deep fryer can also be used.
Remove the shell and devein the shrimp while leaving the tails on. Pat the shrimp dry with paper towels.
Sift together the flour and cornstarch in a medium bowl and set aside.
In another bowl, whisk together the cold water, cold club soda, and 1 egg.
Add the liquid mixture to the flour mixture. Stir with a fork and just until combined. It’s ok if the batter is lumpy.
Quickly working while the batter is still chilled, dip the shrimp into the batter then place in the pot of oil. Cook each shrimp tempura until golden in color.
Remove from hot skillet and transfer to a plate lined with paper towels.
Repeat the steps until all the shrimp is cooked.
Serve the shrimp tempura with siracha mayonaise or chili sauce.
Crispy Parmesan Fried Zucchini is made with savory parmesan and panko coated zucchini bites. They will quickly become a favorite for an easy and crowd-pleasing snack, appetizer or side dish!
Zucchini is one of the best summer sides because there are so many amazing ways to cook it! This crispy parmesan version has to be one of my favorites so far. The crunch of the simple panko breading on the outside and the tender zucchini on the inside is the perfect combination. You won’t be able to eat just one! They are so incredible, you will keep going back for more.
Just because something is fried does not mean it is has to taste heavy and oily. The panko bread crumbs in this recipe give the outside of the zucchini a light and airy crunch and the Italian seasonings keeps the flavor fresh. The crispy texture and nutty parmesan flavor is so addicting! Serve your fried zucchini as an appetizer, snack, or side dish and it will become a family favorite in no time!
Ingredients for Fried Zucchini
These ingredients are all you need to create the perfect crisp zucchini. The texture and flavor they give this healthy veggie is amazing. This will be the best zucchini you have had!
Medium Zucchini: Look for a zucchini that is about 6-8 inches long. It should feel heavy and have smooth, dark green skin.
Salt and Pepper: Add to taste.
Flour: Helps contribute to the crispy crust.
Eggs: Dredging the zucchini slices in this will create a thicker more stable crust.
Panko Breadcrumbs: Since panko is so light and airy it creates the perfect crispy outer layer.
Parmesan Cheese: Adds the perfect salty, nutty flavor. Use freshly grated parmesan if you can!
Italian Seasoning: This seasoning blend is so versatile and goes great with the panko and parmesan crust.
Oil: Olive oil or canola oil need to be heated to 350 degrees Fahrenheit before adding in the zucchini pieces.
Let’s Make Fried Zucchini!
Slice and season the zucchini, then batter and fry! It’s that simple. The steps to the perfect fried parmesan zucchini are quick and easy to follow. You’ll want to make this tasty dish all the time!
Prepare Zucchini: Evenly slice zucchini and sprinkle with salt and pepper. Then allow to sit for a few minutes and pat dry any excess moisture with a paper towel.
Prepare Batter Stations: Put the flour in a small bowl. In a separate bowl, whisk the eggs. In a third bowl, combine the Panko, parmesan cheese, and Italian seasoning.
Dredge: First dip in the flour, then the egg, then lastly in the Panko mixture.
Fry: Add the oil to a medium saucepan 1/2 inch up the sides. Then preheat to medium high heat (350 degrees F). When the oil is ready, add the zucchini and fry for 4-5 minutes or until the zucchini is brown and crispy.
Serve: Ranch dressing, marinara sauce or any dipping sauce like fry sauce would go great with this fried zucchini.
Tips and Tricks
The best part of fried parmesan zucchini is the perfect crisp in each bite. To achieve the soft and flavorful zucchini inside without an over-done crust, it is important to pay attention to a few easy details.
Even Slices: Slice all zucchini pieces to the same thickness. Otherwise, some will be overcooked and some under. A slicer will give you the most consistent slices.
Pat Dry: Remove as much liquid as possible from the sliced zucchini before frying. To do this, season with salt and let it sit for a few minutes. Then pat dry with a paper towel.
Thin Batter: Don’t cake on batter to each slice or it will just fall off as it fries. Go for a nice even thin coating of the delicious batter.
Keep Your Oil Hot! The oil needs to stay in the 350-375 degrees range. This will cook the zucchini quickly without making it too oily.
Even Spacing: Space out your zucchini slices in the pan and do not let them overlap.
Storing Leftovers
This amazing parmesan zucchini doesn’t have to only be enjoyed in the summer, because it freezes well! That means you will have some delicious zucchini ready to go well into the fall and winter!
In the Refrigerator: You should store your fried zucchini in the fridge in an airtight container. It will keep well for up to 5 days.
To Freeze Cooked Zucchini: Lay zucchini out on a parchment paper-lined baking sheet and place in the freezer. This will allow the slices to freeze individually and save you a headache when reheating. Once the slices are frozen, you can move them to a Ziploc bag and store in the freezer. They’ll stay good for up to 6 months.
Reheating: For cooked zucchini, you do not need to thaw and can reheat it right away. Bake in the oven at 375 degrees F or broil until they are crispy and sizzling all over.
More Savory Zucchini Recipes
These are the best ways to use up all of your garden fresh zucchini this summer! They’re recipes the whole family will enjoy and also great for low-carb diets!
Crispy Parmesan Fried Zucchini is made with savory parmesan and panko coated zucchini bites. They will quickly become a favorite for an easy and crowd-pleasing snack, appetizer or side dish!
Salt and pepper the sliced zucchini. Put the flour in a small bowl. Whisk the eggs in a small bowl, and combine the Panko, parmesan cheese, and Italian seasoning in another small bowl.
Dip the zucchini in the flour, then the egg, then lastly in the Panko mixture.
Add the oil to a medium saucepan 1/2 inch up the sides. Preheat to medium high heat (350 degrees). Add the zucchini and fry for 4-5 minutes or until the zucchini is brown and crispy. Serve with ranch, marinara or favorite dipping sauce.
This cheesy zucchini gratin has layers of creamy, cheesy sauce and is topped with a crunchy buttery topping. Ooey-gooey and cheesy, this low-carb take on comfort food will please any crowd!
If you want a side dish to impress this is it! Not only is Zucchini tasty, but it’s good for you too! It’s low in calories, keto-friendly, and packed with antioxidants, potassium, and vitamins B and C. For those times when you really want comfort food but don’t want to overload in calories, this is the dish for you. Zucchini gratin is just as satisfying and filling as a potato dish with half the carbs!
The other great thing about this zucchini au gratin recipe is that it’s extremely easy to throw together. It utilizes so many simple ingredients that you may not even need to go shop for any! I know your family is going to go crazy over this quick and easy dish. As a side, it pairs so well with a variety of dishes, but honestly, this zucchini gratin is so good, you may want to just eat it alone!
Zucchini Gratin Ingredients
These pantry staples come together to create the most hearty, cheesy goodness! Zucchini gratin will be the best side dish at the table this summer. For measurements, see the recipe card below.
Zucchini: You will need 6 small zucchinis, sliced. You can also grate your zucchini or use a mandoline slicer instead for a more noodle-like texture.
Mozzarella Cheese: The stretchy, melty texture of Mozzarella is perfect for gratins.
Parmesan Cheese: Parmesan adds a great flavor and nuttiness.
Cheddar Cheese: Cheddar is always a favorite for sharp flavor and color.
Gruyere Cheese: This third cheese in the mix really takes this recipe over the top. It adds in a creamy, delicious flavor that blends well with the other cheeses.
Heavy Whipping Cream: Heavy cream adds smoisture and thickness to your creamy sauce.
Flour: For use as a thickening agent. All-purpose flour works great!
Unsalted Butter: Adds a rich flavor to your gratin. Everything is better with butter!
Salt: Add more or less to taste.
Garlic Powder: So your zucchini gratin has the perfect savory flavor! Trust me, you want garlic in this.
How to Make Three Cheese Zucchini Gratin
In just 4 easy steps, you will have a delicious dinner that the whole family will love! This zucchini gratin recipe only takes 15 minutes of prep time and then it’s hands-off!
Mix TogetherSauce: In a small sauce pan melt 2 Tablespoons butter over medium heat and whisk in the flour, salt and pepper. Then add in the whipping cream and stir for about 2 minutes until it starts to thicken. Add ¼ cup parmesan cheese.
Layer: Arrange half of the zucchini slices in the prepared baking dish overlapping each other. Then spread half of the sauce on top followed by ½ cup mozzarella cheese and ½ cup Gruyere cheese. Repeat with another layer of zucchini and sauce.
Top with Cheese: Top with the remaining mozzarella cheese and parmesan cheese.
Bake: Bake for 25 minutes or until the zucchini are fork tender and the top is starting to brown. Sprinkle with chives before serving.
Tips and Variations
Parmesan zucchini gratin is an easy, tasty dish that everyone will enjoy. Use these great tips and tricks to customize and enhance your dish!
Using Different Cheeses: You can definitely mix up the cheeses to your liking or to work with what you’re serving. From cream cheese, feta, to pepper jack you can get creative with it. Cheese adds more creaminess to your zucchini gratin sauce.
Cream: You can use half and half if you want to reduce the fat of your gratin.
Cut Zucchini Evenly: Slice your zucchini evenly so that it cooks at the same rate. You can also use yellow zucchini here as well or a mixture of both.
Spices: Add in different spices for extra zing. Make it Italian with basil and oregano. For a Mexican take, use cumin, chili powder, and paprika.
Toppings: For a fun twist, try French fried onions on top! I also recommend sprinkling homemade Italian seasoning on top for an extra pop of flavor.
Zucchini Too Watery: Zucchini naturally has a very high water content, so there are a couple tricks I use to make sure your gratin doesn’t become too watery. The first is to sprinkle your freshly cut zucchini with salt and let it sit in a strainer. The salt will work to pull the water out. You can also sauté your zucchini before layering to reduce its moisture.
What to Serve With Zucchini Gratin
Parmesan zucchini gratin pairs perfectly with grilled meats and seafood. Try a roasted chicken or baked salmon for a super satisfying meal. This gratin is so good on its own, though, you could easily have this as your main dish served with a loaf of crusty bread and a side salad and you’ve got a delectable dinner on your hands!
In the Refrigerator: Keep in a sealed container for up to 3 days in the fridge.
To Reheat: Cook in oven at 350 degrees Fahrenheit until warm.
Make Ahead: You can mix this up and freeze for up to 2 months. Thaw overnight in the fridge and then bake as directed. You may need to add 5-10 minutes to make sure it cooks all the way through.
More Zucchini Recipes to Try
This summer vegetable is so delicious and versatile! You can make so much with it. Whether it is muffins, bread, or pizza, you will love how easy these zucchini recipes come together!
Three Cheese Zucchini Gratin has layers of creamy, cheesy sauce and is topped with a crunchy buttery topping. Ooey-gooey and cheesy, this low-carb take-on comfort food will please any crowd!
Course Side Dish
Cuisine American
Keyword three cheese zucchini gratin, zucchini casserole, zucchini gratin
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 6Servings
Calories 423kcal
Author Alyssa Rivers
Ingredients
2tablespoonsbutter
2tablespoonsall-purpose flour
1teaspoonsalt
1/2teaspoonfreshly ground black pepper
2cupswhipping cream (or half and half)
1/2cupgrated Parmesan cheese
1cupshredded mozzarella cheese
1/2 cupGruyere cheese
6smallzucchinisliced about 1/4 inch thick
Snipped fresh chives for garnish
Instructions
Preheat oven to 400 degrees. Lightly spray a 2-quart casserole dish with cooking spray and set aside.
In a small saucepan, melt 2 Tablespoons of butter over medium heat, and whisk in the flour, salt, and pepper. Add the whipping cream and stir for about 2 minutes until it thickens. Add ¼ cup parmesan cheese.
Arrange half of the zucchini in the prepared casserole dish overlapping each other. Spread half of the sauce on top, followed by ½ cup mozzarella cheese and ½ cup Gruyere cheese. Repeat with another layer of zucchini and sauce.
Top with the remaining mozzarella cheese and parmesan cheese.
Bake for 25 minutes or until the zucchini is fork tender and the top starts to brown. Sprinkle with chives before serving.
A traditional German side dish, Spaetzle is a simple homemade pasta that’s perfect for topping with all of your favorite sauces! It takes less than 30 minutes to whip up and is so soft and delicious!
German food is so hearty and comforting, I can never get enough. A few more great recipes to try if you love it as much as I do: schnitzel, German potato salad, or stollen bread!
Easy German Spaetzle
If you’ve ever been eating at a German restaurant, chances are your entree was served with a side of small, knot-shaped noodles. These are called spaetzle, or spätzle! They’re simple yet delicious and a great way to make any dish a little more filling.
You can serve spaetzle plain with some herbs and salt and pepper, or coat in butter or your favorite sauce. Gravy, specifically mushroom or onion gravy, is a pretty common thing to serve it with. This is called jagerspatzle! No matter how you choose to serve your spaetzle, one thing is for sure. It’s super easy and will have everyone hooked with its dumpling-like texture!
Spaetzle Ingredients
The best thing about spaetzle is that you can make it with ingredients you already have on hand. Just a couple eggs, some flour, salt, and milk! See the recipe card below for measurements.
All-Purpose Flour: The main dry ingredient that gives our spaetzle a solid structure and also a satisfying chewy texture.
Salt: Just a pinch of salt will boost the spaetzle’s favor.
Large Eggs: Help bind everything together, so your spaetzle dough holds up like a champ.
Whole Milk or Water: This is going to add some moisture to the spaetzle mix. Using milk will give your spaetzle a creamy and tasty twist. (That’s what I used!)
Let’s Make Spätzle!
Making homemade pasta is actually a lot easier than you’d think. Follow these simple instructions and you’ll end up with the perfect German side dish!
Dough Ingredients: In a large bowl, whisk together your flour and salt. Then add in your eggs and mix well.
Add Milk: Starting with 2/3 cup milk or water, begin to add your liquid stirring constantly until you have a smooth, not too thick, not too thin dough.
Rest: Allow the batter to sit, covered for about 10 minutes.
Check Consistency: The dough should stay together well but not be solid. It needs to be able to squeeze through the spaetzle maker smoothly, not run through it to take too much effort to get it through the holes.
Boil Water: Bring a large pot of salted water to a boil.
Cut Noodles: Press the spaetzle dough through the spaetzle maker straight into the boiling water, you may want to work in batches to cook the noodles evenly.
Cook: Cook the noodles until they float to the surface, about 3 minutes. Remove the cooked noodles with a skimmer spoon and keep working with the remaining dough.
Serve: Once the noodles are done cooking you can serve them immediately with your sauce of choice, plain with some parsley, or fry them up a bit in a skillet with butter, until they have begun to crisp.
Cooking Tips
A few extra tips to keep in mind so your spaetzle turns out perfectly:
Flour Consistency: Make sure to have a smooth and lump-free spaetzle dough. Mix the flour and other ingredients gradually, adjusting the liquid as needed, until you get a thick, but still pourable consistency.
Boiling Water: When boiling the spaetzle, use a large pot of generously salted water. This helps prevent the spaetzle from sticking together and enhances their flavor.
Spaetzle Maker or Grater: If you have a spaetzle maker, great! Otherwise, you can use a coarse box grater or a slotted spoon to push the dough through into the boiling water. This creates those charming little dumplings.
Don’t Overcook: Keep an eye on the spaetzle while boiling, as they cook quickly. As soon as they float to the surface, give them a minute or two more and then scoop them out. Overcooking can make them mushy.
Rinse and Oil: After scooping them out, give them a quick rinse under cold water to stop the cooking process and prevent sticking. Drizzle a little oil to keep them from clumping together.
Toppings and Sauces: These simple German egg noodles are an amazing base for any of your favorite sauces. Experiment with different sauces, gravies, herbs, or toppings like cheese, caramelized onions, or sautéed mushrooms to make your dish extra flavorful. You can even have them plain with a little olive oil and some seasoning!
Toast: You can fry them up a bit in a skillet with butter, until they have begun to crisp. Once they are cooked to your liking, you can serve just as you would mentioned above.
How Long Does Spätzle Last?
As long as it’s in an airtight container, spaetzle will stay good in the refrigerator for up to 4 days. It’s great because you can enjoy it straight from the fridge! You can also heat it up on a skillet and serve it warm if you prefer.
More Delicious German Recipes
Here are a few more great German recipes to treat yourself to! With how tasty they all are, you won’t be able to pick a favorite.
A traditional German side dish, Spaetzle is a simple homemade pasta that's perfect for topping with all of your favorite sauces! It takes less than 30 minutes to whip up and is so soft and delicious!
Course Side Dish
Cuisine German
Keyword spaetzle, spaetzle recipe, spätzle
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 6people
Calories 173kcal
Author Alyssa Rivers
Ingredients
2cupsall purpose flour
1teaspoonsalt
2large eggs
⅔-1cupwhole milk or waterI used milk
Instructions
In a large bowl, whisk together your flour and salt. Add in your eggs and mix well.
Starting with 2/3 cup milk or water, begin to add your liquid stirring constantly until you have a smooth, not too thick, not too thin dough.
Allow the batter to sit, covered for about 10 minutes.
The dough should stay together well but not be solid. It needs to be able to squeeze through the spaetzle maker smoothly, not run through it to take too much effort to get it through the holes.
Bring a large pot of salted water to a boil.
Press the spaetzle dough through the spaetzle maker straight into the boiling water, you may want to work in batches to cook the noodles evenly.
Cook the noodles until they float to the surface, about 3 minutes. Remove the cooked noodles with a skimmer spoon and keep working with the remaining dough.
Once the noodles are done cooking you can serve them immediately with your sauce of choice, plain with some parsley, or fry them up a bit in a skillet with butter, until they have begun to crisp.
Get ready for a seriously awesome side dish! We’re talking tender asparagus and fluffy risotto coming together in one knockout combo! Creamy, hearty, and flavored with lemon and garlic – this asparagus risotto will have you coming back for spoonful after spoonful!
A good side can take dinner to the next level! This asparagus risotto is definitely one to try, but here are some other recipes I know you’ll love: Israeli couscous, lemon rice, or mushroom risotto! Add them all to the lineup!
Easy Asparagus Risotto
Let me tell you about this fantastic asparagus risotto that’s going to rock your taste buds! Imagine tender asparagus perfectly blended with creamy arborio rice, jazzed up with zesty lemon juice and a generous sprinkle of that delightful parmesan cheese. You won’t be able to get enough.
Don’t be fooled by its fancy name – asparagus risotto is actually a breeze to make. No MasterChef skills required! Just chop up some asparagus and cook it in veggie broth. Add minced shallot, garlic, and arborio rice, and stir till it’s toasty and fragrant. Splash in some broth, then let it simmer until the rice is tender yet slightly firm. Finally, fold in the cooked asparagus and sprinkle that parmesan magic – ta-da! You’ve got a creamy, hearty, and totally irresistible side dish.
Ingredients Needed
This asparagus risotto is a mouthwatering combo of tender asparagus, creamy arborio rice, zesty lemon, and parmesan. It’s easy to make and perfect for impressing your friends or just treating yourself to some serious yum! Check out the recipe card below for exact measurements.
Fresh Asparagus: The star ingredient, adding a tender and earthy flavor to the risotto.
Vegetable Broth: The flavorful base that cooks the asparagus and infuses the rice with richness. For a different twist, you can use mushroom or chicken broth instead.
Olive Oil: Adds extra moisture and flavor to the dish. If you prefer, you can use butter for a richer flavor.
Shallot: Adds a sweet and onion-like taste.
Garlic: For the perfect savory flavor!
Arborio Rice: The key to achieving that perfect creamy texture. You can also use short-grain rice if you prefer.
Salt and Black Pepper: Season to taste!
Lemon Juice: Adds a zesty and refreshing twist. If you prefer, you can also use dry white wine to add an extra pop of flavor.
Parmesan Cheese: The nutty and salty goodness that ties everything together! I recommend using freshly grated parmesan cheese for the best flavor.
How to Make Asparagus Risotto
Asparagus risotto is a seriously yummy side dish you can easily make in your kitchen. Don’t worry about the fancy name – it’s super simple! With just a few basic ingredients and some stirring, you’ll have a creamy and flavorful asparagus risotto that’ll impress everyone!
Prepare Asparagus: Wash the asparagus, trim the hard stalky ends off. Then cut the rest of the asparagus into 1 inch pieces.
Cook: In a large saucepan, bring the vegetable broth to a boil. Put the prepared asparagus into the boiling broth and cook for 5-8 minutes.
Remove: Remove the asparagus from the pot and place in a bowl, then set aside. Reduce the heat to low and keep the broth at a simmer.
Sauté Shallot: Heat the oil in a large skillet over medium heat, add in the minced shallot and then sauté for 3-4 minutes.
Combine and Cook: To the skillet add the garlic, arborio rice salt, pepper, and lemon juice. Continue to saute everything, stirring occasionally until the rice just begins to brown slightly. This will take about 5-6 minutes.
Add More Broth: Add ½ cup of the simmering broth to the skillet of rice, cook and stir constantly until the liquid is absorbed. This should take about 15- 20 minutes
Repeat: Repeat the process of adding ½ cup of broth to the rice and cooking until the liquid is absorbed twice more, the rice should be mostly tender, with a slight firmness.
Add Asparagus and Cheese: Once the rice is finished cooking, stir in the asparagus and parmesan cheese.
Enjoy: Serve fresh!
Cooking Tips
If you’re craving a scrumptious and creamy delight, look no further than asparagus risotto! This fantastic side dish is easier to make than you might think, and I’m here to share some handy tips that will have you cooking up a perfect batch in no time.
Use Fresh Asparagus: Choose firm and bright green asparagus for the best taste and texture.
Add Broth Gradually: Pour in the broth slowly, stirring often, to cook the rice evenly.
Keep Stirring: Stirring prevents sticking and helps create a creamy consistency.
Taste As You Go: Adjust the seasoning and add a dash of lemon juice, white wine, or lemon zest for extra flavor.
Cook Asparagus Just Right: You want it to be tender but still a bit firm. Overcooking can lead to mushy asparagus in your final dish.
Storing Leftover Asparagus Risotto
Asparagus risotto is best served fresh, but you can also store it and enjoy it later. Transfer any leftovers to an airtight container and keep in the fridge for up to 5 days.
To Reheat: Reheat risotto over the stove on medium-low heat, stirring frequently until warmed through.
Love asparagus? Here are more recipes to try:
I always find myself reaching for asparagus when it comes to dinner sides. It’s just so versatile and has a mild flavor that goes with about anything. If you have leftover asparagus, here are a few more great recipes to use it in!
Get ready for a seriously awesome side dish! We're talking tender asparagus and fluffy risotto coming together in one knockout combo! Creamy, hearty, and flavored with lemon and garlic – this asparagus risotto will have you coming back for spoonful after spoonful!
Wash the asparagus, trim the hard stalky ends off. Cut the rest of the asparagus into 1 inch pieces.
In a large saucepan, bring the vegetable broth to a boil. Put the prepared asparagus into the boiling broth and cook for 5-8 minutes.
Remove the asparagus from the pot and place in a bowl, set aside. Reduce the heat to low and keep the broth at a simmer.
Heat the oil in a large skillet over medium heat, add in the minced shallot and saute for 3-4 minutes.
To the skillet add the garlic, arborio rice salt, pepper, and lemon juice. Continue to saute everything, stirring occasionally until the rice just begins to brown slightly, about 5-6 minutes.
Add ½ cup of the simmering broth to the skillet of rice, cook and stir constantly until the liquid is absorbed. This should take about 15- 20 minutes
Repeat the process of adding ½ cup of broth to the rice and cooking until the liquid is absorbed twice more, the rice should be mostly tender, with a slight firmness.
Once the rice is finished cooking, stir in the asparagus and parmesan cheese.
Serve fresh!
Notes
Keep your leftovers stored in an airtight container for up to 5 days.
If you’re wanting a light and delicious snack, look no further than these Vietnamese summer rolls! They’re packed with fresh, crisp veggies and perfect for dipping in your favorite sauces.
Vietnamese summer rolls are tasty bundles filled with fresh and vibrant ingredients. They’re made with soft rice vermicelli noodles, crunchy carrots, cilantro, bean sprouts, and butter lettuce, all wrapped in soft rice paper. Then dip them in peanut sauce for a burst of flavor! You can also use things like chili oil or sriracha mayo, the sky is the limit! Summer rolls have such a versatile, fresh flavor, you can use any dipping sauce you like.
Making these rolls is a breeze – just soak the rice paper, fill it with your favorite ingredients, and roll it up. They’re perfect for any occasion, whether it’s a quick snack, a light lunch, or a party appetizer. Plus, you can get creative with the fillings and make them as healthy (or unhealthy) as you want! Check out my tips section below for variations.
Ingredients Needed
Grab your favorite fillings, whip up some tasty peanut sauce, and let’s dive into making some Vietnamese summer rolls! The great thing with these is that you can swap out any of the veggies with what you have in the fridge.
Rice Vermicelli: Soft, thin rice noodles that are perfect for the filling. You can also use other rice noodles or glass noodles.
Rice Paper Wrappers: See-through wrappers for the fillings. Soak them and they’re ready to go. Look for 22 cm size for best results. You’ll be able to find these at your local Asian markets!
Butter Lettuce: A soft and mild-tasting lettuce. I like to cut mine in half so it rolls more easily.
Matchstick-Cut Carrots: Crunchy carrot strips for color and texture. Swap with cucumber or bell peppers if you like.
Fresh Cilantro: A must-add for Vietnamese dishes! It adds a pop of fresh, zesty goodness. Use fresh mint leaves or basil if you’re not into cilantro.
Bean Sprouts: For a pop of crispy and delicious flavor. Cucumber or shredded daikon radish will also work.
Peanut Sauce: The perfect sweet, savory, and nutty dip. If you don’t like peanuts, go for hoisin sauce as a substitute.
How to Make Vietnamese Summer Rolls
Get ready to create the ultimate light and refreshing snack with these mouthwatering summer rolls! Packed with a medley of fresh and crunchy veggies, these rolls are not only delicious but also fun to assemble.
Cook Noodles: Cook the vermicelli according to the package directions, rinse under cold water when draining and place, covered in the fridge until you are ready to use them.
Fill a Shallow Bowl With Warm Water: Fill a pie dish or shallow bowl with warm water, have a clean working surface next to the water such as a cutting board or flat platter.
Prepare Fillings: Line the prepped fillings up in separate bowls around your work surface.
Prepare Rice Paper: Take one rice paper, submerge it into the warm water until it’s just pliable, about 12-15 seconds. Then remove the rice paper from the water and place it onto your work surface, allowing excess water to drip back into the water dish.
Add Fillings and Roll: Take a small bundle of butter lettuce, shredded carrot, cilantro, and sprouts. Then place them into the lower ⅓ of the rice paper and roll the rice paper up over the fillings halfway, as tight as you can without tearing.
Fold and Seal: Fold the sides in and continue to roll the summer roll up until it is a tight cylinder.
Repeat: Repeat the process with the remaining rice papers and filling.
Serve: Serve the summer rolls fresh with peanut sauce to dip!
Tips and Variations
Here are a few extra tips to help you end up with restaurant-quality summer rolls! They’re so fresh and easy to customize, I know you’ll love snacking on them as much as my family does.
Add Protein: You can add protein to your summer rolls such as cooked shrimp, steak, tofu, or chicken!
Keep it Moist: Some people like to have a few damp paper towels on their work surface to roll on. Lay the soaked rice paper on it while you’re assembling the fillings, and it’ll stay pliable and easy to work with. Do what works best for you!
Don’t Overstuff: Be mindful not to overstuff the rice paper with fillings. A moderate amount ensures that the roll is tightly wrapped and won’t fall apart when you pick it up.
Low-Carb Option: Replace the rice vermicelli with zucchini noodles or cucumber strips for an even lighter, low-carb version of these summer rolls.
Add Some Crunch: Add some crushed peanuts or toasted sesame seeds to your filling for an extra crunch.
Storing Leftovers
To save leftovers, line an airtight container with a damp paper towel, then place the summer rolls inside the container and cover with another damp paper towel. Place the lid on the container and keep them in the fridge for up to 4 days.
More Healthy and Delicious Appetizers
Who said appetizers had to be heavy? These tasty recipes are light and full of flavor, perfect for holding you over until the main course is ready!
If you're wanting a light and delicious snack, look no further than these Vietnamese summer rolls! They're packed with fresh, crisp veggies and perfect for dipping in your favorite sauces.
Cook the vermicelli according to the package directions, rinse under cold water when draining and place, covered in the fridge until you are ready to use them.
Fill a pie dish or shallow bowl with warm water, have a clean working surface next to the water such as a cutting board or flat platter.
Line the prepped fillings up in separate bowls around your work surface.
Take one rice paper, submerge it into the warm water until it’s just pliable, about 12-15 seconds.
Remove the rice paper from the water and place it onto your work surface, allowing excess water to drip back into the water dish.
Take a small bundle of butter lettuce, shredded carrot, cilantro, and sprouts. Place them into the lower ⅓ of the rice paper and roll the rice paper up over the fillings halfway, as tight as you can without tearing.
Fold the sides in and continue to roll the summer roll up until it is a tight cylinder.
Repeat the process with the remaining rice papers and filling.
Serve the summer rolls fresh with peanut sauce to dip!
This Lemon Tarragon Pasta Salad combines tender bowtie pasta with crisp celery, juicy red grapes, and slivered almonds all tossed in a creamy lemon yogurt dressing. This refreshing salad complements any dish and is perfect for even the pickiest of eaters!
This pasta salad comes from the sunny kitchens of Mediterranean cuisine, blending vibrant flavors and easy preparation. It’s perfect for busy weeknights or gatherings when you want a delicious meal without spending too much time cooking. Whether you need a quick and satisfying main dish or a yummy side that everyone will love, this recipe has got you covered.
Trust me when I say that you’ve got to make this recipe! It’s a crowd-pleaser that will make everyone want seconds. The tangy lemon, crispy veggies, and creamy dressing combine to create a tasty mix that will make you want seconds. Pasta salads always make delicious leftovers, and I love having it for lunch the next day!
Ingredients You Need
The ingredients in this lemon tarragon pasta salad are simple! But the key will be the fresh tarragon. You don’t want to skip out on this because it’s the ingredients that bring all of the flavors together. When it’s combined with the lemon… Well, you will just have to try it and see why I love it so much! Check out the recipe card at the bottom of the post for exact measurements.
Pasta Salad
Bowtie Pasta: If you don’t have farfalle pasta on hand, then I would use penne pasta instead.
Celery: This adds texture and crunch to the pasta salad
Red Grapes: I love the juicy flavor that this brings to the salad.
Green Onions: The onion flavor adds a savory flavor to the salad.
Slivered Almonds: These nuts bring a delightful crunch and nutty flavor,
Lemon Yogurt: The creamy lemon yogurt forms the base of the dressing, adding a tangy and refreshing element to the salad.
Lemon Juice: Lemon juice enhances the zesty and citrusy flavors.
Lemon Zest: The grated lemon really elevates the flavor.
Dried Thyme: This adds an earthy taste to the dressing.
Salt and Pepper: Salt and pepper enhance all of the flavors in the lemon tarragon pasta salad.
Fresh Tarragon: This ingredient is key to this recipe.
Honey: This is optional, so depending on the sweetness of the yogurt, honey can be added to the dressing.
How to Make Lemon Tarragon Pasta Salad
This pasta salad only takes a few steps, and voila! You have a delicious side dish (or light dinner or lunch option) ready to eat! The flavors meld together perfectly. You are going to love it!
Cook and Drain Pasta: Cook the pasta according to the package instructions. Drain and run under cold water to stop cooking and cool down the pasta.
Add Fruits and Veggies: Place the drained pasta in a large bowl. Add the celery, grapes, green onions, and almonds.
Make the Dressing: Combine the mayonnaise, yogurt, lemon juice, lemon zest, thyme, salt, pepper, and chopped tarragon in a medium bowl. Whisk together until smooth and combined. Depending on how sweet your yogurt is will determine if your dressing needs honey or not. I like mine on the sweeter side, so I add about one teaspoon of honey.
Pour over Salad: Pour ¾ of the dressing over the pasta salad. Save the rest of the dressing for right before serving. Toss well to coat. It may seem like a lot of dressing, but it will soak into the pasta as it chills.
Chill: Chill for at least one hour and toss with the remaining dressing right before serving.
Frequently Asked Questions
Can I use a different type of pasta for this Lemon Tarragon Pasta Salad recipe? Absolutely! While the recipe calls for bowtie pasta, you can easily substitute it with other shapes like penne or fusilli if you prefer.
Can I use a different type of nuts instead of slivered almonds? Certainly! Feel free to experiment with other nuts like chopped walnuts, pecans, or pine nuts to give the salad a unique twist.
Is there a way to make this recipe vegan-friendly? Absolutely! You can easily make the dressing vegan by usingplant-based yogurt and vegan mayonnaise, which will still result in a deliciously creamy dressing.
Can I use Greek yogurt instead of lemon yogurt? Sure! Greek yogurt can be a great alternative if you prefer a creamier texture, and you can add a little extra lemon juice and zest to maintain the lemony flavor.
Storing Leftovers
Make this Lemon Tarragon Pasta Salad recipe ahead of time and store it for an even more convenient side dish. It also makes great leftovers for lunch the next day!
In theRefrigerator: Store in an airtight container or resealable bag for 3-5 days in the refrigerator.
More Delicious Lemon Recipes
Lemon recipes are so delicious. With their delightfully tangy taste and their zesty flavor, they go so well in sides, main dishes and desserts! Here are a few favorites that you must try!
This Lemon Tarragon Pasta Salad combines tender bowtie pasta with crisp celery, juicy red grapes, and slivered almonds all tossed in a creamy lemon yogurt dressing. This refreshing salad complements any dish and is perfect for even the pickiest of eaters!
Course Salad, Side Dish
Cuisine American, Mediterranean
Keyword Easy Pasta Salad, Lemon Tarragon Pasta Salad, Lemon Tarragon Pasta Salad Recipe
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 12
Calories 336kcal
Author Alyssa Rivers
Ingredients
Pasta Salad
16ouncesbowtie pasta,cooked and rinsed
1cupcelery,chopped
1 1/2cupsred grapes,halved
1/3cupgreen onions,chopped
1/2cupslivered almonds,
Dressing
1cupmayonnaise
12ounceslemon yogurt
2tablespoonslemon juice
1tablespoonlemon zest
1teaspoonthyme
1/2teaspoonsalt
1/4teaspooncracked black pepper
2teaspoonsfresh tarragon,chopped
1teaspoonhoney,to taste
Instructions
Cook the pasta according to the package instructions. Drain and run under cold water to stop the cooking process and cool down the pasta.
Place the drained pasta in a large bowl. Add the celery, grapes, green onions, and almonds.
Combine the mayonnaise, yogurt, lemon juice, lemon zest, thyme, salt, pepper, and chopped tarragon in a medium bowl. Whisk together until smooth and combined. Depending on how sweet your yogurt is will determine if your dressing needs honey or not. I like mine on the sweeter side, so I add about 1 teaspoon of honey.
Pour ¾ of the dressing over the pasta salad. Save the rest of the dressing for right before serving. Toss well to coat. It may seem like a lot of dressing but it will soak into the pasta as it chills.
Chill for at least one hour and toss with the remaining dressing right before serving and enjoy!
Runza is a tasty, handheld pastry stuffed with a scrumptious mix of ground beef, onions, garlic, cabbage, and spices, all snug inside soft pizza dough. It’s golden brown, comfort-food goodness that’s totally worth digging into!
Need more meat-filled goodies? Some recipes similar to runza are empanadas, egg rolls, or calzones! I mean, you can’t go wrong with crispy on the outside, meaty on the inside, no matter the cuisine!
What is Runza
Ever heard of Runza It’s this awesome, handheld pastry filled with a killer combo of ground beef, onions, garlic, shredded cabbage, and some tasty seasoning, all wrapped up in a soft and cozy pizza dough. This heavenly creation hails from the Midwest, especially Nebraska, and let me tell you, it’s become a total sensation there! You can enjoy it as a main course or grab it as a super-satisfying appetizer. No matter how you choose to munch on it, this stuff is just pure comfort food bliss.
Trust me, you’ve gotta give it a shot if you haven’t already! The flavors are out of this world, and the way everything comes together is like a party in your mouth. Whether you’re in a hurry and need a quick and hearty lunch or you’re hosting a gathering and want to impress your friends, Runza is the answer. It’s got that perfect blend of savory goodness that’ll leave you craving more.
Runza Ingredients
One of the great things about runza is all of the simple ingredients it uses! This is everything you’ll need to whip up these hearty delights:
Pizza Dough: The soft and delicious outer layer that wraps around the flavorful fillings. You can make your own or buy premade pizza dough for easy prep!
Lean Ground Beef: Hearty and flavorful, providing the main meaty element. You can also use ground turkey or chicken for a lighter option, or plant-based meat crumbles for a vegetarian version.
Yellow Onion: Adds sweetness and great aromatics to the filling.
Garlic: Provides a lovely garlicky kick to enhance the taste. If you don’t have fresh garlic, garlic powder also works!
Shredded Cabbage: Adds texture and a touch of freshness. Want to switch things up? Try this red cabbage slaw! It’s so fresh and flavorful!
Salt and Pepper: Essential for seasoning the filling. Adjust to taste!
Old Bay Seasoning: Brings a unique blend of herbs and spices for added flavor. You can also use Cajun seasoning for a slightly different twist.
Egg White: Helps bind the dough and gives it a golden crust.
Water: Used to create the egg wash for brushing on the dough.
How to Make Runza
Bursting with savory flavors, these hand-held pastries filled with seasoned ground beef and cabbage will win hearts at any gathering or as a delicious meal. So, roll up your sleeves and let’s get baking!
Prepare Dough: Roll out the pizza dough and cut it into 6 equal pieces, then cover and set aside.
Cook Beef: In a large skillet over medium high heat cook the ground beef until it is nearly completely browned. Then drain and discard the grease.
Sauté Veggies: To the skillet, add the onion, garlic, cabbage, salt and pepper and old bay seasoning and continue to cook with the beef until the cabbage is tender. About 10 more minutes.
Cool: Remove the beef mixture from heat and allow it to cool.
Preheat Oven: While the beef filling is cooling, preheat your oven to 375 degrees Fahrenheit.
Assemble: Roll the pieces of dough out into rectangles and fill each one with a portion of meat filling. Then fold in the ends and roll the dough over the filling to create a cylinder of meat filled dough.
Add to Baking Sheet: Pinch the dough seams together and place the runzas on a parchment lined baking sheet, so the seam side is down.
Prepare Egg Wash: Mix the egg white and water together to make an egg wash.
Bake: Brush the top of each runza with the egg wash and then bake them for 18-20 minutes. Or until they are all golden brown.
Cool and Serve: Remove from the oven and then allow them to cool for a few minutes before enjoying!
Tips and Tricks
Master the art of homemade runza with these handy tips! Your taste buds will thank you!
Prep Ahead: To save some time, prepare the filling in advance and refrigerate it until you’re ready to assemble the runzas. This way, you can enjoy a quick and satisfying meal whenever the craving strikes.
Mix It Up: Feel free to play around with fillings! Swap meats, veggies, and seasonings to create your personalized runza delight. Sneak in some veggies for a guilt-free treat!
Seal the Deal: When you put them on the baking sheet, make sure those seams are facing down, so your runzas stay sealed and look stunning.
Cook With an Air Fryer: Once your runzas are assembled, place them seam-side down in your air fryer basket with plenty of space in between each one. Then cook for 12-15 minutes at 375 degrees Fahrenheit, fipping halfway through the cooking time.
Storing Leftovers
Got some leftover runzas, huh? No worries! Stick them in the fridge in an airtight container, and they’ll last for about 3 to 4 days. When you’re ready to munch on them again, just pop those bad boys in the microwave or oven at a low temperature like 300 degrees Fahrenheit. Reheat until they’re warmed through and then you have a delicious snack to enjoy all over again!
Tasty Dipping Sauces
Runzas are delicious, and even better with a homemade dipping sauce. Try one (or all) of these wonderful recipes! I know you’ll love the flavor they add.
Runza is a tasty, handheld pastry stuffed with a scrumptious mix of ground beef, onions, garlic, cabbage, and spices, all snug inside soft pizza dough.
Roll out the pizza dough and cut it into 6 equal pieces, cover and set aside.
In a large skillet over medium high heat cook the ground beef until it is nearly completely browned. Drain and discard the grease.
To the skillet, add the onion, garlic, cabbage, salt and pepper and old bay seasoning, and continue to cook with the beef until the cabbage is tender—about 10 more minutes.
Remove the beef mixture from heat and allow it to cool.
While the beef filling is cooling, preheat your oven to 375 degrees fahrenheit.
Roll the pieces of dough out into rectangles and fill each one with a portion of meat filling. Fold in the ends and roll the dough over the filling to create a cylinder of meat filled dough.
Pinch the dough seams together and place the runzas on a parchment lined baking sheet, seam side down.
Mix the egg white and water together to make an egg wash.
Brush the top of each runza with the egg wash and bake them for 18-20 minutes. They should all be a golden brown.
Remove from the oven and allow them to cool for a few minutes before enjoying!
This grinder salad is a deconstructed version of the classic sandwich, made with lettuce, brussels sprouts, salami, ham, provolone, and fresh veggies. It’s all coated in a creamy, savory dressing that you won’t be able to get enough of!
Let me tell you why this grinder salad is the best and why you’ve gotta try it ASAP! Imagine all the epic flavors of a classic Italian grinder sub, but with a fresh and vibrant twist that your taste buds will go crazy over. First things first, this dressing is the real deal. Creamy mayo meets tangy red wine vinegar, and then we throw in some Italian seasonings, zesty garlic, and a kick of pepperoncini pepper liquid. Oh, and don’t forget the grated parmesan for that extra savory punch!
Now, let’s talk about the salad itself. We’ve got crisp shredded iceberg lettuce and thin slices of Brussels sprouts for some serious crunch. But wait, it gets better! We pile on the salami and deli ham for some mouthwatering protein, and the provolone cheese adds a creamy, dreamy touch. And oh boy, the chopped red onion and pepperoncini peppers give it that tasty kick, while the grape tomatoes bring juicy sweetness into the mix. Even if you’re not a big salad lover, this is one recipe you won’t want to miss. Grinder salad is the perfect balance of meaty and fresh!
Dressing and Salad Ingredients
When you toss all these ingredients together with that fantastic dressing, it’s the ultimate flavor combo! And if you’re into that extra oomph, go ahead and sprinkle some red pepper flakes on top. Seriously, the grinder salad is the way to go when you’re craving those grinder sub vibes but want something lighter and just as tasty.
Dressing
Mayonnaise: The creamy base that makes the dressing smooth and rich. If you want a healthier option, try using Greek yogurt or a mix of yogurt and mayo.
Red Wine Vinegar: This adds a tangy kick that goes great with the creaminess. If you don’t have it, apple cider vinegar or white wine vinegar will do the trick. Just keep in mind that the overall flavor will change slightly.
Salt and Pepper: Season until the dressing tastes just the way you like it!
Italian Seasonings: A tasty blend of herbs like oregano, basil, thyme, and rosemary that gives the dressing that classic Italian taste. You can also use a store-bought Italian seasoning mix.
Fresh Minced Garlic: Adds a bold kick. If you like it milder, roasted garlic or garlic powder can be used instead.
Pepperoncini Pepper Liquid: The secret ingredient for some heat and tanginess.
Parmesan Cheese: Grated parmesan adds a savory kick to the grinder salad.
Grinder Salad
Shredded Iceberg Lettuce: This is where the freshness and crunch come from, giving the salad that light and cool vibe.
Brussels Sprouts: These little green goodies bring a fun twist and extra crunchiness.
Sliced Salami: Get ready for some serious flavor! This tasty protein gives the salad that classic grinder sub taste. If you’re not into salami, you can swap it with turkey or roast beef – equally delish!
Deli Ham: Another hero from the deli, bringing a milder and slightly sweet touch. It plays so well with the other ingredients.
Sliced Provolone Cheese: Oh, cheesy goodness! This creamy delight is one of the things that makes this grinder salad so irresistible.
Chopped Red Onion: Adds a sharp kick to balance out the flavors.
Sliced Pepperoncini Peppers: Tangy and mildly spicy, these little peppers bring the party to the salad. If you can’t find them, go for banana peppers or pickled jalapeños – still awesome!
Halved Grape Tomatoes: Juicy and sweet, these little gems enhance the whole flavor game.
Red Pepper Flakes (For Serving): Okay, spice lovers, here’s your moment! Sprinkle some of these fiery flakes on top if you’re up for some extra heat.
How to Make a Grinder Salad
Don’t wait another minute – get your hands on those ingredients and treat yourself to a salad experience like no other! You’ll be hooked from the first bite, guaranteed!
Mix Up the Dressing: To make the dressing, add the mayonnaise, vinegar, salt, pepper, Italian seasonings, garlic, and pepperoncini liquid to a medium bowl. Whisk to combine, then stir in the parmesan cheese. Chill the dressing in the refrigerator while you prepare the salad.
Add Salad Ingredients: In a large mixing bowl, add all of the prepared salad ingredients.
Toss Together: Pour the dressing over the salad ingredients. Gently toss the salad ingredients together with the dressing.
Garnish and Serve: Garnish with red pepper flakes before serving if desired. Enjoy immediately!
Customize Your Grinder Salad
Ready to make your grinder salad even more delicious? I’ve got some awesome tips and variations that’ll take your salad game to new heights!
Adjust the Dressing: Add a personal touch to your dressing! You like it tangy? Add more red wine vinegar. Wanna bring the heat? Go wild with that pepperoncini pepper liquid!
Mix Up the Meats: You don’t have to stick to salami and deli ham – switch it up! Pepperoni, turkey, roast beef, whatever floats your boat!
Add Some Avocado: Creamy, dreamy avocado? Yes, please! Slice ’em up and dive into avocado heaven. It’s another great contrast to the pepperoncini and onions.
Dress Right Before Serving: To keep the salad crisp and fresh, add the dressing just before serving. This prevents the lettuce from getting soggy.
Storing Leftovers
This grinder salad is best enjoyed right away! The addition of Brussels sprouts helps prolong the life of the salad because it is a sturdier green that holds up well with the dressing. The lettuce tends to get soggy as it sits. There is always the option of keeping the salad and the dressing separate and then adding the dressing when you are ready to eat it.
In the Refrigerator: Store the leftover salad in an airtight container then refrigerate for up to 2 days.
Other Craveworthy Salad Recipes
Who said salads have to be boring? These other recipes will have you hooked with their flavor, while also being light enough to enjoy on a hot summer day!
This grinder salad is a deconstructed version of the classic sandwich, made with lettuce, brussels sprouts, salami, ham, provolone, and fresh veggies. It’s all coated in a creamy, savory dressing that you won’t be able to get enough of!
Course Salad
Cuisine American, Italian, Italian American
Keyword grinder salad, grinder salad recipe
Prep Time 15 minutesminutes
Total Time 15 minutesminutes
Servings 8
Calories 549kcal
Author Alyssa Rivers
Ingredients
Dressing
1cupmayonnaise
1tablespoonred wine vinegar
1teaspoonKosher salt
1/4teaspooncracked black pepper
1tablespoonItalian seasonings
2teaspoonsgarlic,minced
3tablespoonspepperoncini pepper liquid
1/2cupParmesan cheese,grated
Salad
3cupsiceberg lettuce,shredded
2cupsBrussels sprouts, shredded or thinly sliced
12ouncessalami,sliced
8ouncesdeli ham, sliced
8slicesprovolone cheese,sliced
1/2cupred onion,chopped
1/2cupsliced pepperoncini peppers
1cupgrape tomatoes,halved
red pepper flakes,for serving
Instructions
To make the dressing, add the mayonnaise, vinegar, salt, pepper, Italian seasonings, garlic, and pepperoncini liquid to a medium bowl. Whisk to combine, then stir in the parmesan cheese. Chill the dressing in the refrigerator while you prepare the salad.
In a large mixing bowl, add all of the prepared salad ingredients.
Pour the dressing over the salad ingredients. Gently toss the salad ingredients together with the dressing.
Garnish with red pepper flakes before serving if desired.
