Seared Halibut with Spicy Tomato Oil



Mild seared halibut with spicy tomato oil is the perfect ode to juicy summer tomatoes. This seared halibut recipe is the perfect way to celebrate summer’s finest bounty.

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This seared halibut recipe relies heavily on the tomatoes for flavor. Why? Because halibut is quite mild and sweet. The firm, flaky texture of halibut is key in this recipe and pairs so well with the flavorful tomatoes.

I don’t often make halibut due to its high price tag, but I couldn’t resist after seeing beautiful, thick filets at the grocery store. Cooking on a budget? Replace the halibut with any light, flaky white fish. You can use tilapia, haddock, or cod.

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What kind of tomatoes should I use in this seared halibut and spicy tomato oil recipe?

Speaking of, let’s talk tomatoes. What kind of tomatoes should you use in this halibut and tomato oil recipe? There are so many wonderful variety of tomatoes to take advantage of in the summer. All of them have a unique flavor. My advice for this halibut recipe: use ALL the tomatoes. Buy a few varieties and tweak the ratio to get the flavor you like. Try it with:

  • Cherry tomatoes: very sweet
  • Larger red tomatoes: more acidic
  • Orange or yellow tomatoes: milder
  • Black tomatoes: intense sweet, acidic flavor

Using a combination of tomatoes will allow you to tweak the balance of sweet, acidic flavors to create a dish that is unique and delicious.

The longer you let the tomatoes sit in the oil, the more flavorful the final product will be. I would aim for 30 minutes in the oil if you can manage it! The remaining oil will last for almost 3 weeks in an airtight container in the fridge. That being said, this recipe is SO easy and will be sure to impress your guests. For a more filling meal, you can serve with a side of buttery pasta.

Looking for more fish recipes? Check my archives!

If you made this recipe, please rate the recipe below and leave a comment to tell me how you liked it! If you take a picture of it, please tag me on Instagram so I can feature you in my feed!

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Seared Halibut with Spicy Tomato Oil

5 from 1 vote
Print Pin
Prep Time: 15 minutes
Cook Time: 30 minutes
Inactive time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 4
Calories: 679kcal

Equipment

  • Wide pot or skillet
  • Food processor

Ingredients

  • 2 large tomatoes sliced into rounds, for serving
  • 6 grape or cherry tomatoes halved, for serving
  • 1 pound halibut
  • 1-3 serrano peppers trimmed and halved
  • 1 pound mixed tomatoes such as heirloom, cherry, Campari, and beefsteak
  • 1 head of garlic cloves peeled and lightly crushed
  • 1 small shallot peeled and halved
  • 2 fresh bay leaves
  • 1 cup olive oil
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Greens for serving like watercress or microgreens

Instructions

Prepare the Tomatoes for Serving:

  • Arrange the sliced serving tomatoes and halved cherry tomatoes on a plate. Sprinkle the salt and transfer to the refrigerator.

Prepare the Tomato Oil:

  • In a wide, deep skillet, add the Serrano peppers, mixed tomatoes, garlic, shallot, and bay leaves. Pour in the 1 cup olive oil. Heat over medium high until very hot. Reduce heat to medium low and cook on a very low bubbling simmer for at least 30 minutes. Stir regularly to keep the vegetables from sticking. The tomatoes may break apart and that’s okay!
  • After the oil has cooked, remove the bay leaves and discard. Strain the oil through a fine mesh sieve into a bowl to separate the solids from the oil. Transfer the oil to a glass container with a lid. Set aside.
  • Transfer the solids to a food processor and season the oil to taste with a touch of salt. Purée the solids until mostly smooth. Taste and season with salt and pepper. Transfer to a bowl.

Prepare the Fish:

  • Carefully wipe out the skillet you used to make the oil and heat the remaining 2 tablespoons of olive oil over medium high until very hot. Pat the halibut dry and season all over with salt and pepper.
  • Add the fish (skin-side down if you’re using skin-on filets) and cook for 4-5 minutes or until very browned. Flip and cook an additional 4 minutes or until the fish flakes easily and is well browned. Turn off the heat.

To Serve:

  • Add a two spoonfuls of the tomato oil to the bottom of shallow bowls. Arrange two slices of fresh tomato and a few grape tomato halves in the oil. Gently place a fish filet on top and spoon a tablespoon of the purée on top of the fish with a few microgreens arranged around the fish. Serve at the table with additional purée and tomato oil. Enjoy!

Nutrition

Calories: 679kcal | Carbohydrates: 8g | Protein: 23g | Fat: 63g | Saturated Fat: 9g | Cholesterol: 56mg | Sodium: 90mg | Potassium: 963mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1672IU | Vitamin C: 30mg | Calcium: 28mg | Iron: 1mg

Pin this Halibut with Spicy Tomato Oil for Later!

Easy Cilantro-Lime Shrimp Salad



This easy cilantro-lime shrimp salad is bright, fresh, and spicy with just a hint of sweetness to offset the spice. It’s a flavorful, low-carb dream dinner.

How stunning is this cilantro-lime shrimp salad? Don’t you want to just pile these beautiful ingredients high on your plate and dive right in? You’ll love the cilantro-lime dressing too – it’s so bright and beautiful and the combination of honey, jalapeños, lime, and cilantro creates an absolutely perfect summer dressing recipe!

For this shrimp salad, I used summer ingredients, like tomatoes and watermelon radishes, and cucumbers. Depending on what season (or mood!) you’re in, you can try this with avocado, asparagus, or edamame, or charred corn. Whatever you throw on this salad is going to work like a dream with the incredible dressing and tender greens.

You can make modifications to the protein, too, depending on what you have on-hand. Flaked white fish, such as cod or tilapia would work well. You could use shredded chicken or even seared skirt steak. Looking to keep this vegetarian? Try it with a can of black or navy beans! You can dress the beans in oil, salt, pepper, lime juice and cilantro before piling them on top of the salad!

The cilantro-lime dressing works so well on both the shrimp and the salad, so you will use half the dressing on the shrimp as a marinade and half the dressing on top of the finished salad.

Looking for more salad recipes? Check my archives!

If you made this recipe, please rate the recipe below and leave a comment to tell me how you liked it! If you take a picture of it, please tag me on Instagram so I can feature you in my feed!

Easy Cilantro-Lime Shrimp Salad

This easy cilantro-lime shrimp salad is bright, fresh, and spicy with just a hint of sweetness to offset the spice. It’s a flavorful, low-carb dream dinner.
5 from 3 votes
Print Pin
Cook Time: 30 minutes
Servings: 2

Ingredients

Cilantro-Lime Dressing

  • 1 cup fresh loosely-packed cilantro
  • 1-2 jalapeños trimmed and chopped into thirds
  • 4 cloves garlic peeled
  • 1 lime juiced
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons honey plus more to taste if desired
  • Salt and pepper to taste

Shrimp Salad

  • 1 pound large shrimp peeled and deveined (tails left on or removed, depending on preference)
  • 1 tablespoon neutral cooking oil
  • 3 Roma tomatoes small-diced
  • 1 jalapeño trimmed and minced
  • 1/3 cup fresh cilantro finely chopped
  • 1/2 English cucumber finely chopped
  • 1 watermelon radish or 3 red radishes, trimmed, peeled and thinly sliced into rounds*
  • 1 lime juiced
  • 4 ounces baby greens
  • 1 teaspoon extra virgin olive oil
  • Salt and pepper to taste

Instructions

Prepare the Cilantro-Lime Dressing:

  • In a food processor, combine all the ingredients for the cilantro-lime dressing and pulse until well-combine. If the dressing seems too thick, add a bit more oil or lime juice. Season with salt to taste. Set aside.

Marinate the Shrimp:

  • Transfer the shrimp to a bowl or Ziplock bag and pour half the cilantro-lime dressing on them and toss to combine. Transfer to the refrigerator for 15-20 minutes.

Prepare the Tomato-Cucumber Salad:

  • In a bowl, combine the tomatoes, cilantro, minced jalapeño, diced cucumber, lime juice, and radishes and toss to combine. Season with salt and pepper to taste.

Dress the Greens:

  • Transfer the greens to a large bowl and drizzle with the extra virgin olive oil. Add a sprinkle of salt and a touch of black pepper and use your hands to dress the greens with the oil. Divide the greens between plates and set aside.

Cook the Cilantro-Lime Shrimp:

  • Heat the neutral cooking oil in a large skillet over medium-high heat until very hot. Add the shrimp in an even layer, cooking in batches if necessary, and pour 1-2 tablespoons of the marinade from the bag over the shrimp. Cook for 1-2 minutes and then flip the shrimp and cook for 2-3 minutes more or until the shrimp are opaque and cooked through. Turn off the heat.

To Serve the Cilantro-Lime Shrimp Salad:

  • Pile the tomato-cucumber garnish on top of the salad greens and arrange the cooked shrimp on top. Drizzle with the remaining cilantro-lime dressing. Enjoy!

Easy Balsamic Chicken Salad



This easy balsamic chicken salad is so versatile depending on what vegetables are in season. For our balsamic chicken salad, we make a warm balsamic butter sauce that is so utterly divine, you’ll want to use it on anything and everything.

Dressing the salad

Don’t you love a light and refreshing salad? This easy balsamic chicken salad is just that. We use quickly fried chicken, loads of fresh veggies, creamy mini mozzarella balls and a delicious, velvety balsamic butter sauce.

Butter Sauce

Look at that color! It’s a thick, syrupy dressing that works so perfectly with the other ingredients.

We used leftover chicken, but you can buy a rotisserie chicken and use that or simply cut up chicken breasts or thighs and cook them with salt and pepper in a hot skillet until cooked through, you will just need to increase the cooking time a touch.

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This is just an incredibly easy and stunning chicken salad recipe.

You can add any combination of ingredients to it! Try this salad

Looking for more chicken recipes? Check my archives!

If you made this recipe, please rate the recipe below and leave a comment to tell me how you liked it! If you take a picture of it, please tag me on Instagram so I can feature you in my feed!

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Easy Balsamic Chicken Salad

This easy balsamic chicken salad is so versatile depending on what vegetables are in season.
4.75 from 4 votes
Print Pin
Cook Time: 20 minutes
Servings: 2
Calories: 561kcal

Equipment

  • Skillet
  • Saucepan

Ingredients

Chicken

  • 2 cooked chicken thighs or breasts skin on or discarded, depending on preference, torn into bite-sized pieces (or shredded)
  • 1 teaspoon neutral cooking oil
  • Salt and pepper if needed

Salad

  • 4 ounces fresh arugula rinsed
  • 2 ounces fresh basil leaves
  • 1/2 pint cherry tomatoes halved
  • 1/2 English cucumber thinly sliced
  • 4 ounces mini mozzarella balls or 4 ounces fresh mozzarella, torn
  • 2 teaspoons extra virgin olive oil
  • Salt and pepper to taste
  • Balsamic Butter Sauce
  • 1/2 cup good quality Balsamic vinegar
  • 3 tablespoons butter
  • Salt to taste

Instructions

Prepare the Balsamic Butter Sauce:

  • Pour the balsamic vinegar into a small saucepan and bring to a boil over medium heat. Boil for 5-7 minutes, stirring regularly, until the vinegar has reduced by half. Turn the heat to low and stir in the butter. Continue cooking, stirring often, until the sauce becomes thick and glossy. Sprinkle in a bit of salt to taste. Turn off the heat and set aside.

Prepare the Chicken:

  • Meanwhile, heat the neutral cooking oil in a small skillet. Add the chicken and season with salt and pepper if desired. Cook, flipping occasionally, for 4-5 minutes or until the chicken is warmed through and beginning to crisp up around the edges. Turn off the heat and keep the chicken warm.

Prepare the Arugula:

  • In a bowl, combine the arugula with the extra virgin olive oil. Tear the basil leaves in half and add it to the bowl and toss to combine. Season with flaky sea salt.
  • Divide the basil and arugula between plates.

Plate and Serve the Salad:

  • Pile warm chicken and the halved tomatoes and sliced cucumber on top of each salad. Arrange the mozzarella on each plate. Drizzle with the warm balsamic butter and enjoy!

Nutrition

Calories: 561kcal | Carbohydrates: 9g | Protein: 26g | Fat: 48g | Saturated Fat: 18g | Cholesterol: 187mg | Sodium: 277mg | Potassium: 748mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2790IU | Vitamin C: 34mg | Calcium: 92mg | Iron: 3mg

Harissa Mac ‘n Cheese



After you make harissa mac ‘n cheese, you’ll never back to the regular version – the spiciness from the harissa works perfectly with the béchamel sauce. You’re going to love this fiery, spicy mac ‘n cheese recipe, I promise!

Harissa mac ‘n cheese is going to be your new weeknight side dish go-to. It’s so easy to prepare but the flavors are just incredible.

How to Make Harissa Mac ‘n Cheese Recipe:

Don’t let the béchamel sauce intimidate you – just whisk consistently and keep an eye on your heat and you’ll end up with the most beautifully creamy sauce ever, I promise.

I recommend using tubed harissa (such as DEA or Entube) instead of jarred as I prefer the consistency and find that it works better into sauces.

Now that’s out of the way, make your mac ‘n cheese! First, cook the elbow noodles and set them aside. Wipe out the pot and start the béchamel sauce. Prepare a roux by melting butter and adding flour. Once the roux is lightly golden, whisk in milk and cream. Next, add the harissa and then the cheese. Be sure to use freshly grated cheese!

Once the sauce is thick and creamy, add in your noodles and that’s it! A perfectly smoky, spicy harissa mac ‘n cheese awaits you!

Looking for more vegetarian recipes? Check my archives!

If you made this recipe, please rate it and comment below! You can also follow me and share your creations by tagging me! I’d love to feature your #triedandtruerecipes creation on my feed.

Harissa Mac ‘n Cheese

After you make harissa mac 'n cheese, you'll never want to stop eating fiery, spicy mac 'n cheese. You will love this mac 'n cheese recipe!
5 from 1 vote
Print Pin
Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 8
Calories: 485kcal

Equipment

  • Large pot

Ingredients

  • 16 ounces elbow noodles
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 1 cup heavy cream
  • 1 cup milk plus more, to thin out the sauce if desired
  • 2-3 tablespoons harissa paste more or less to taste
  • 2 cups shredded sharp cheddar cheese
  • Cayenne powder to taste
  • Dash of white pepper
  • Salt to taste

Instructions

Prepare ingredients:

  • Bring a large pot of salted water to a boil and cook the elbow noodles according to package instructions. Drain and rinse and wipe out the pot. In a large measuring cup, combine the milk and heavy cream.

Prepare the béchamel:

  • Heat the butter in a skillet over medium high. Once melted and frothy, add the flour and use a wooden spoon to incorporate. Cook until smooth and just a touch golden, about 2-3 minutes. Add a ladle of the milk-cream mixture and whisk to thoroughly combine. Continue adding the milk-cream mixture, whisking after each incorporation until there is no more left and the sauce is smooth and creamy.

Add the harissa:

  • Reduce heat to medium low. Stir in the harissa paste and whisk until smooth.

Melt the cheese:

  • Stir in the shredded cheddar cheese and whisk constantly until the cheese is melted and the sauce is smooth. If the sauce seems too thick, add a bit more milk and whisk until smooth. Continue adding milk until desired consistency has been reached.

Finish the sauce:

  • Taste the sauce and season with a dash of white pepper, a bit of salt, and cayenne powder if you’d like to add more heat.

Finish the mac ‘n cheese:

  • Add the cooked elbow noodles and stir to combine. Cook over medium low for another minute or two to warm the noodles. Remove from heat.

To serve:

  • Divide mac ‘n cheese between bowls. Serve with a touch more cayenne powder on top if desired. Enjoy!

Nutrition

Calories: 485kcal | Carbohydrates: 48g | Protein: 16g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 278mg | Potassium: 234mg | Fiber: 2g | Sugar: 4g | Vitamin A: 883IU | Vitamin C: 1mg | Calcium: 271mg | Iron: 1mg

Easy Salsa Verde Risotto



This easy salsa verde risotto is a perfect summer riff on an Italian classic. Loaded with tangy homemade salsa verde, this green risotto is creamy with a bite.

What’s better than a creamy homemade risotto? What about a risotto that uses up delicious summer produce and has just the right amount of tanginess to it? If you like salsa verde, you’ll love this salsa verde risotto.

I am always looking for ways to reinvent and this version does NOT disappoint. While I do love a good tomato risotto, there was something about the tangy bite of salsa verde that really took this dish over the top.

How to Make this Easy Salsa Verde Risotto:

The recipe is quite simple, but you will need a food processor or blender. The good news is, you don’t need to wash it between uses since so many of the ingredients are the same.

First, roast the salsa verde vegetables. Once they begin to char and blister, remove and set aside.

While the vegetables roast, prepare the cilantro oil. Simply blend cilantro, salt, and extra virgin olive oil in a food processor until smooth and transfer to a bowl.

To the food processor, add garlic, cilantro, lime juice, and the roasted vegetables and pulse until smooth.

Next, prepare the risotto. Sauté a diced shallot until it softens and then add butter. Once the butter is frothy, add the carnaroli rice and cook for 3 minutes until it begins to turn translucent.

From there, it’s simply a matter of ladling in stock and alternating stirring and agitating the rice with ladling in stock for about 15-20 minutes. Once all the stock is incorporated, but the rice isn’t completely tender, add in the homemade salsa verde. Continue stirring and cooking an additional 15 minutes until thick and creamy. If you’re feeling bold, add in a bit more butter for extra richness!

Serve this beautiful green risotto with the cilantro oil on top and garnish with sliced radishes and cotija cheese!

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Looking for more vegetarian recipes? Check my archives!

If you made this recipe, please rate it and comment below! You can also follow me and share your creations by tagging me! I’d love to feature your #triedandtruerecipes creation on my feed!

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Easy Salsa Verde Risotto

This easy salsa verde risotto is a perfect summer riff on an Italian classic. Loaded with tangy homemade salsa verde, this green risotto is creamy with a bite.
5 from 1 vote
Print Pin
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Calories: 338kcal

Equipment

  • Large pot
  • Baking sheet
  • Food processor

Ingredients

Salsa verde:

  • 1 pound tomatillos husked and rinsed
  • 1 jalapeño trimmed
  • 1 shallot trimmed and sliced into wedges
  • 6 cloves garlic peeled
  • 1 cup loosely packed cilantro leaves and tender stems
  • 1 lime juiced
  • Salt and pepper to taste
  • 1 tablespoon avocado oil for roasting

Cilantro oil:

  • 2 cups loosely packed cilantro leaves and tender stems
  • 1 cup extra virgin olive oil
  • Salt

Risotto:

  • 2 teaspoons avocado oil
  • 1 shallot finely diced
  • 2 tablespoons butter plus 2 tablespoons more (optional)
  • 1 cup carnaroli rice
  • 4-5 cups warm vegetable stock plus more if needed
  • Salt and pepper to taste

For serving:

  • Cotija cheese
  • Sliced radishes

Instructions

Roast the tomatillos:

  • Preheat oven to 450ºF. Arrange tomatillos, jalapeño, and shallot wedges on a foil-lined baking sheet. Drizzle with avocado oil and sprinkle with salt and pepper. Transfer to the oven for 10-15 minutes until the skins are blistered and beginning to char. Remove and set aside.

Prepare the cilantro oil:

  • Meanwhile, combine the cilantro, extra virgin olive oil, and salt in a food processor and pulse until completely blended. If needed, add more extra virgin olive oil to thin out the oil. It should be a drizzling consistency. Transfer to a bowl and set aside. No need to clean out the food processor!

Prepare the salsa verde:

  • To the food processor add the garlic, cilantro, lime juice, and the warm roasted vegetables. Pulse until blended. Taste and season with a touch more salt and pepper.

Prepare the risotto:

  • Heat the avocado oil in a large pot over medium heat. Add the shallot and cook, stirring often, for 5-6 minutes until it softens. Melt 2 tablespoons butter into the shallot and add the rice. Cook for 3 minutes.
  • Add 1 ladle of the stock and stir constantly until it is mostly absorbed. Continue on for 20 minutes, alternating adding 1 ladle of stock and stirring regularly until all the stock has been added and the rice is close to almost tender.

Finish the risotto:

  • Add the salsa verde and continue stirring for an additional 15 minutes until the rice is tender and thick. Turn off the heat and stir in the remaining 2 tablespoons butter, if desired. Taste and season to your preferences.
  • To serve:
Spoon the warm risotto into bowls and drizzle the cilantro oil on top. Serve with sliced radishes and cotija cheese.

Nutrition

Calories: 338kcal | Carbohydrates: 52g | Protein: 5g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 54mg | Potassium: 425mg | Fiber: 5g | Sugar: 6g | Vitamin A: 328IU | Vitamin C: 21mg | Calcium: 30mg | Iron: 3mg

Summer Dessert Recipe: Fresh Cherry Crumble



As I mentioned in my previous post, I had the opportunity to shoot some beautiful photos for Taste Cooking’s feature on kirsch. Because of this, I was absolutely up to my ears in delicious, ripe cherries. So I decided to make a fresh cherry crumble to help use up the leftover cherries.

This fresh cherry crumble is the perfect summer dessert recipe, especially if you’re able to use multiple cherry varieties. Personally, I don’t care for cherry crumble to be ALL only sweet cherries because it ends up getting a little too sickening sweet. This cherry crumble uses tart cherries from Red Jacket Orchards, Rainier cherries, and the very sweet dark cherries. You can use any mix of cherries depending on your flavor preference.

Summer Dessert Recipe: Fresh Cherry Crumble

If you find yourself with lots of cherries this summer, this cherry crumble is a must-serve dessert!
5 from 1 vote
Print Pin
Cook Time: 30 minutes
Inactive Time: 30 minutes
Total Time: 1 hour
Servings: 12
Calories: 330kcal

Equipment

  • 13×10 Baking Dish

Ingredients

Cherry Crumble Filling:

  • 3 pounds mixed cherries
  • ¾ cup sugar
  • 4 tablespoons kirsch optional

Crust and Topping:

  • 12 tablespoons unsalted butter
  • cup all purpose flour
  • cup rolled oats
  • ¾ cup light brown sugar
  • 1 teaspoon salt
  • Baking spray

Instructions

Prepare the Cherries:

  • Pit the cherries and transfer to a large bowl. Toss with the sugar and kirsch and set aside.

Make the Crumble Topping:

  • Melt the butter in a small sauce pan. In a large bowl, combine the flour, oats, sugar, and salt and stir to combine. Pour the butter and use your hands to incorporate until a crumbly, dry dough forms. Set aside.

Prepare the Cherry Crumble:

  • Lightly coat a 13”x10” baking pan (At least 2” deep) with baking spray. First, pour in half the crumble mixture and use your fingers to press it into a the bottom of the pan in a firm, even layer. Next, add the cherries in over top and spread it into an even layer. Finally, top with the remaining crumble mixture on top in an even layer. Transfer to the oven and bake for 30-40 minutes until the top is golden brown and the cherry filling is bubbling.

To Serve:

  • Divide the crumble between dessert plates and serve warm with vanilla ice cream, if desired. Store leftovers in the fridge. Enjoy!

Nutrition

Calories: 330kcal | Carbohydrates: 50g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 200mg | Potassium: 78mg | Fiber: 1g | Sugar: 26g | Vitamin A: 350IU | Calcium: 23mg | Iron: 2mg

Because I had a bunch of kirsch leftover from the photoshoot, I decided to toss the cherries with the kirsch prior to baking. This is totally optional.

Parmesan Zucchini with Lemon-Dill Rice



This parmesan zucchini with lemon-dill rice is creamy, bright, herby, and perfect for a quick weeknight dinner.

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An easy lemon-dill rice is loaded up with chickpeas and served with parmesan golden (or green!) zucchini for an easy, tasty weeknight dinner.

The best part about this recipe? It is SO easy to make and so easy to modify depending on your preferences.

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How to Make this Parmesan Zucchini with Lemon-Dill Rice:

First, cook the rice. Start with an aromatic, like shallot and saute until it is just softened. Add in some briny capers and crushed red pepper and sizzle them briefly.

Next, add butter. Once it is melted and frothy, add the rice and toast it briefly. Pour in water, bring to a boil, and simmer for about 25 minutes until the rice absorbs all the liquid.

To finish the rice, simply take the pot off the heat and add the remaining ingredients: chickpeas, dill, and lemon. Cover and let the residual heat finish cooking everything.

Finally, as the rice cooks prepare the zucchini. Drizzle thick zucchini rounds with oil and roast for 15 minutes. Add parmesan and broil for an additional 2 minutes.

That’s it! Easy, flavorful, and healthy!

Looking for more vegetarian recipes? Check my archives!

If you made this recipe, please rate it and comment below! You can also follow me and share your creations by tagging me! I’d love to feature your #triedandtruerecipes creation on my feed!

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Parmesan Zucchini with Lemon-Dill Rice

This parmesan zucchini with lemon-dill rice is creamy, bright, herby, and perfect for a quick weeknight dinner.
5 from 1 vote
Print Pin
Cook Time: 40 minutes
Total Time: 40 minutes
Servings: 4
Calories: 443kcal

Equipment

  • Large pot
  • Baking sheet

Ingredients

  • 1 tablespoon avocado oil
  • 1 shallot trimmed and diced
  • 1 tablespoon capers drained
  • 1/2 teaspoon crushed red pepper plus more to taste
  • 2 tablespoons butter
  • 1 cup uncooked white rice
  • 2 cups water plus more if needed
  • 2 green or golden zucchini trimmed and cut into rounds
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup freshly grated parmesan cheese plus more for serving
  • 15- ounce can chickpeas drained and rinsed
  • 2 tablespoons freshly chopped dill leaves
  • 1 lemon juiced and zested
  • Salt and pepper to taste

Instructions

Start the lemon-dill rice:

  • Heat avocado oil in a large pot over medium-high heat. Add the shallot and cook for 5 minutes until it just begins to soften.
  • Add the capers and cook 1 minute. Add crushed red pepper and cook for 30 seconds.

Toast the rice:

  • Melt the butter into the pot. Add the rice and cook for 2 minutes. Season with salt. Add the water and bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes until the rice is tender and the liquid is absorbed.

Cook the zucchini:

  • Meanwhile, prepare the zucchini. Arrange the zucchini on a sheet pan and drizzle with extra virgin olive oil. Flip the zucchini ensuring both sides are coated with oil. Season the zucchini on both sides with salt and pepper. Transfer to the oven for 15-20 minutes until golden brown, flipping once midway through cooking.

Finish the zucchini:

  • Remove the zucchini from the oven and sprinkle all but a pinch of the parmesan on the zucchini. Broil for 2-3 minutes until the cheese is melted and the tops are golden brown. Set aside.

Finish the rice:

  • Remove the rice from the heat and stir in the chickpeas, dill, and lemon juice. Season all over with salt. Cover and let stand for 5-6 minutes.

To serve:

  • Divide the rice and chickpeas between plates and arrange the zucchini on top. Garnish with more parmesan and dill, if desired. Enjoy!

Nutrition

Calories: 443kcal | Carbohydrates: 55g | Protein: 11g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 515mg | Potassium: 278mg | Fiber: 6g | Sugar: 1g | Vitamin A: 323IU | Vitamin C: 15mg | Calcium: 140mg | Iron: 2mg

Jammy Tomato-Pepper Sauce



This jammy tomato-pepper sauce is sweet, spicy, and served over linguine. Paired with crispy squash blossoms, this meal is heavenly.

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This recipe makes the most of the summer bounty with heirloom tomatoes, red bell peppers, and squash blossoms.

The secret ingredient in this recipe is chili oil. We soak the tomatoes and red bell peppers in plenty of chili oil and a lot of salt. The salt draws out the liquid in the tomatoes and that liquid infuses with the chili oil for a no-brainer sauce that comes together super fast.

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How to Make this Jammy Tomato-Pepper Sauce:

This tomato-pepper sauce recipe is easy to make but does require a few pots and pans. If that doesn’t intimidate you, then read on! You will be rewarded with an amazingly flavorful dinner.

First, prepare your tomatoes. Roughly chop two pounds of ripe tomatoes and two bell peppers. Toss with chili oil and salt and set aside. Let them marinate for 15-20 minutes.

While the tomatoes and peppers marinate, prepare your batter and refrigerate it until you need it. This recipe uses a thin tempura style better (similar to our squash blossom tacos) but it is thinned out a bit since it is served with pasta.

From there, it’s just a matter of sauteeing a shallot, adding the tomato mixture, and letting everything simmer for about 30-45 minutes until thick and jammy.

While the sauce simmers, batter the squash blossoms and fry them in oil. Transfer the crispy squash blossoms to a paper towel-lined plate. Finish the sauce by adding a little hot honey, pasta cooking water, and cooked pasta and toss to coat and that’s it! It’s not a terribly difficult recipe but does require a little planning to time everything.

Looking for more vegetarian recipes? Check my archives!

If you made this recipe, please rate it and comment below! You can also follow me and share your creations by tagging me! I’d love to feature your #triedandtruerecipes creation on my feed!

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Jammy Tomato-Pepper Sauce

This jammy tomato-pepper sauce is sweet, spicy, and served over linguine. Paired with crispy squash blossoms, this meal is heavenly.
5 from 1 vote
Print Pin
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4
Calories: 705kcal

Equipment

  • Large pot
  • Wide pot
  • Whisk

Ingredients

Pasta:

  • 1 pound ripe tomatoes cored and roughly chopped
  • 2 red bell peppers trimmed and seeded and roughly chopped
  • 2 tablespoons chili oil more or less to taste
  • 3/4 teaspoon salt
  • 1 tablespoon avocado oil
  • 2 shallots peeled and sliced into wedges
  • 2 teaspoons hot honey
  • 16 ounces linguine 1/4 cup pasta water reserved
  • 8 ounces burrata divided
  • Salt and pepper to taste

Squash blossoms:

  • 12 squash blossoms
  • 1 cup flour
  • 1 1/2 cups cold tonic
  • 1 teaspoon red pepper flakes such as Aleppo pepper
  • Vegetable oil for frying

Instructions

Prepare the tomatoes:

  • Combine the chopped tomatoes and red bell peppers in a bowl. Drizzle with the chili oil and add 3/4 teaspoon salt. Set aside for 15 minutes.

Prepare the batter:

  • As the tomatoes marinate, prepare the batter. Combine the flour, cold tonic, salt, and red pepper flakes in a bowl and whisk until smooth. Refrigerate until needed.

Cook the sauce:

  • Heat the avocado oil in a wide pot over medium heat. Add the shallot and cook for 5-6 minutes until they begin to soften.

Simmer the tomatoes:

  • Pour in the chili oil tomatoes and bring to a boil. Taste and add a touch more salt and pepper if needed. Reduce heat and simmer, uncovered, for 30-45 minutes until reduced and very thick. Add more water as necessary if the liquid evaporates too quickly or if the sauce sticks.

Cook the pasta:

  • During the last 20 minutes of the sauce simmering, cook the pasta. Bring a large pot of salted water to a boil and add the linguine. Cook until al dente. Reserve 1/4 cup pasta water before draining the pasta and setting it aside. (Note: Try to time this so that you are draining the pasta as soon as the squash blossoms finish frying).

Fry the squash blossoms:

  • As the pasta cooks, prepare the squash blossoms. Heat 1.5’’ vegetable oil in a large pot to 350ºF. Dip the squash blossoms in the batter, one by one (don’t try to batter them all at once) and then drop them into the hot oil. Fry the blossoms in batches for 2 minutes per side until crispy and golden brown. Transfer to a paper towel-lined plate and sprinkle with salt.

Finish the pasta:

  • Taste the sauce and add more salt, if needed. Add the hot honey and the reserved pasta cooking water and stir to combine. Add the cooked pasta and toss to coat for 1 minute. Turn off the heat.

To serve:

  • Divide the cooked pasta between plates and arrange the squash blossoms on top. Cut the burrata into four portions and place a portion on each dish. Drizzle with more hot honey.

Nutrition

Calories: 705kcal | Carbohydrates: 95g | Protein: 26g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 40mg | Sodium: 461mg | Potassium: 709mg | Fiber: 7g | Sugar: 10g | Vitamin A: 3470IU | Vitamin C: 94mg | Calcium: 349mg | Iron: 2mg

Mushroom and Chickpea Makhlama



A traditional Iraqi breakfast is made with flavorful stewed meat and eggs, but this vegetarian makhlama is a delicious mushroom and chickpea makhlama.

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Makhlama is a traditional Iraqi breakfast. Traditionally, it is served with ground lamb or ground beef. If you’ve ever been to Busboys & Poets in DC, you’ll see it served on their menu for brunch. The preparation is similar to shakshuka in that the eggs are typically cracked right into the stew and steamed or baked. Personally, I prefer poached eggs so that’s how I served mine. If you want to save yourself a dish, throw them in right with the stew!

In this vegetarian makhlama, I minced a variety of mushrooms to create a meaty texture but I also added chickpeas to add a bit of protein.

The key to this recipe is loading up with spices. This is a flavorful and aromatic dish, so you want to go a little heavy-handed with the spices.

How to Make Mushroom and Chickpea Makhlama:

This recipe is so unbelievably easy to prepare and you’ll have breakfast (or dinner!) on the table in no time.

First, cook the onion and then add the mushrooms. Be sure to cook the mushrooms in batches. They need to release their liquid in order to turn golden brown around the edges. Give them enough space in the pot to brown evenly.

Next, add the spices. If you can find a Baharat spice mixture, use that. Otherwise, use curry powder. Add a bit of extra cumin and, if you like heat, add additional cayenne powder and crushed red pepper to taste.

From there, simply add chickpeas, chopped tomatoes, and lots of fresh parsley. Add water or stock and allow the makhlama to simmer for about 30 minutes until thickened.

While the makhlama simmers, prepare the poached eggs (or after the makhlama simmers, crack the eggs into wells in the stew and cover and steam for 5 minutes or until the whites are set).

That’s it! Serve it with grilled bread and a sprinkle of sumac will add some nice brightness to the dish at the end.

Tip: If you want to save on prep time, mince the mushrooms in a food processor!

Looking for more vegetarian recipes? Check my archives!

If you made this recipe, please rate it and comment below! You can also follow me and share your creations by tagging me! I’d love to feature your #triedandtruerecipes creation on my feed!

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Mushroom and Chickpea Makhlama

A traditional Iraqi breakfast is made with flavorful stewed meat and eggs, but this vegetarian makhlama is a delicious mushroom and chickpea makhlama.
5 from 1 vote
Print Pin
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Calories: 294kcal

Equipment

  • Wide pot

Ingredients

  • 2 tablespoons avocado oil
  • 1 yellow onion peeled and diced
  • 1 pound mixed mushrooms such as oyster, maitake, shiitake, or baby bella; small-diced
  • 1 tablespoon curry powder or Baharat, if you can find it
  • 2 teaspoons cumin powder
  • 1/2 teaspoon cayenne powder more or less to taste
  • 1/2 teaspoon crushed red pepper more or less to taste
  • 15- ounce can chickpeas drained and rinsed
  • 3 ripe tomatoes chopped
  • 1/2 cup loosely packed fresh parsley chopped (a pinch reserved for garnish)
  • 1 cup water or stock
  • Salt and pepper to taste

For serving:

  • 4 eggs
  • Toasted bread
  • A pinch of sumac
  • Aleppo pepper

Instructions

Cook the onion:

  • Heat the avocado oil in a wide pot over medium heat. Add the onion and cook, stirring occasionally, for 6-7 minutes until it softens.

Cook the mushrooms:

  • Add the mushrooms, in two batches, and cook for 10 minutes until they begin to soften and brown. Season with salt and pepper.

Bloom the spices:

  • Add the curry powder, cumin, cayenne powder, and crushed red pepper to the mushrooms and stir to coat the vegetables in the spices. Cook for 45 seconds until fragrant.

Add the chickpeas:

  • Add the chickpeas, tomatoes, and all but a pinch or two of the parsley and stir to combine. Taste and season lightly with salt and pepper once more.

Simmer the makhlama:

  • Add 1 cup of water or stock and bring to a boil. Reduce heat and simmer over very low heat, uncovered, for 30 minutes. If the liquid evaporates too quickly, add more water in 1/4 cup increments as needed. Once the makhlama is very thick, turn off the heat.

Prepare the eggs:

  • During the last 10 minutes of the makhlama simmer, prepare the eggs how you like. Try this recipe with poached or sunny side up. You may also make four wells in the makhlama and crack the eggs into them and cover and cook for 5 minutes.
  • If poaching, bring a small pot of water to a boil. Add distilled vinegar along with salt. Reduce heat to a simmer that is just barely bubbling. Strain off excess whites through a sieve and use the back of a wooden spoon to create a whirlpool. Drop the egg into the whirlpool and continue on with three more eggs. Cook for 3-5 minutes until the whites are set but the yolks are still soft. Carefully remove with a slotted spoon and set aside.

To serve:

  • Divide the makhlama between bowls and place an egg on top. Garnish with more parsley and a pinch of sumac and Aleppo red pepper flakes. Enjoy!

Nutrition

Calories: 294kcal | Carbohydrates: 30g | Protein: 15g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 381mg | Potassium: 863mg | Fiber: 10g | Sugar: 7g | Vitamin A: 1124IU | Vitamin C: 15mg | Calcium: 97mg | Iron: 4mg

Vegan Squash Blossom Tacos



Looking for squash blossom recipes? Look no further than these vegan squash blossom tacos! Served with roasted cherry salsa, these tacos are just so tasty!

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These tacos take advantage of one of the summer’s finest edible flowers: the squash blossom!

As the name implies, squash blossoms are the edible flower of the Cucurbita species. You can find them flowering on zucchini, spaghetti squash, and a variety of other squashes. They are a beautiful golden yellow color with delicate petals. In Italian cuisine, a common way to serve squash blossoms is to stuff them with ricotta cheese and to deep fry them.

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Like this taco recipe, many recipes call for deep-frying the blossoms but it’s not a requirement! Try sauteing them in olive oil or brown butter.

In this vegan taco recipe, squash blossoms are deep-fried in a tempura-style batter. We serve them with a delicious charred cherry salsa for the ultimate summer taco.

How to Make Vegan Squash Blossom Tacos:

Ready to make a delicious vegan squash blossom recipe? Here’s what you’ll need for these tacos:

  1. Squash blossoms! Plan on two blossoms per taco and two tacos per person if you’re serving with sides. For four people, you’ll need 16 squash blossoms.
  2. Cherries, tomato, jalapeño, onion, garlic, and lime juice for the cherry salsa!
  3. Zucchini, lime juice, scallion and salt for the fresh zucchini garnish.
  4. Corn tortillas or try this recipe with flour tortillas!

First, prepare the salsa. Roast all the vegetables except the cherries until charred. Add the pitted cherries and broil until just beginning to char. Blitz all the roasted vegetables in a food processor with garlic and lime juice until smooth.

Next, prepare the zucchini garnish. Finely dice zucchini and toss it with extra virgin olive oil, minced scallion, lime juice, and salt and refrigerate it until needed.

Finally, prepare the blossoms! Heat oil until 350ºF. Whisk the batter ingredients–flour, salt, and cold tonic water–until mostly smooth. Don’t overwork it! Dip each zucchini flour in the batter (don’t throw them all in at once! Batter them one by one) and drop them in the oil. Fry until golden brown, about 2 minutes per side, and transfer to a paper towel-lined plate and sprinkle with salt.

If you like, char the tortillas or steam them until softened. Spoon the cherry salsa on each tortilla and place a squash blossom on top and spoon the chilled zucchini garnish on top.

Serve with vegan cotija cheese if you want to keep this completely vegan or with traditional cotija cheese if you are vegetarian.

Looking for more vegetarian recipes? Check my archives!

If you made this recipe, please rate it and comment below! You can also follow me and share your creations by tagging me! I’d love to feature your #triedandtruerecipes creation on my feed!

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Vegan Squash Blossom Tacos

Looking for squash blossom recipes? Look no further than these vegan squash blossom tacos! Served with roasted cherry salsa, these tacos are just so tasty!
5 from 1 vote
Print Pin
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 4

Equipment

  • Baking sheet
  • Food processor
  • Whisk
  • Large pot
  • Thermometer

Ingredients

Cherry salsa:

  • 2 tablespoons avocado oil
  • 1 pint cherry tomatoes
  • 1 jalapeño trimmed
  • 1 yellow onion quartered
  • 1 pint cherries pitted
  • 4 cloves garlic
  • 1 lime juiced
  • Salt and pepper to taste

Zucchini garnish:

  • 1 golden or green zucchini trimmed and small-diced
  • 2 scallions minced
  • 1 lime juiced
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper to taste

Squash blossom tacos:

  • Vegetable oil for frying
  • 16 squash blossoms
  • 1 cup flour
  • 12 ounces cold tonic water ideally from a brand new bottle to ensure enough carbonation
  • 1 teaspoon salt
  • 8 small corn tortillas
  • Vegan or traditional cotija cheese

Instructions

Start the cherry salsa:

  • Preheat oven to 450ºF. Arrange the tomatoes, onion, and jalapeño on a baking sheet and drizzle with 1 tablespoon oil. Season with salt and pepper and transfer to the oven for 15 minutes until charred.

Char the cherries:

  • Add the cherries to the baking sheet and drizzle with the remaining oil. Turn the broiler on and broil the cherries for 2-3 minutes until they begin to char. Turn off the heat.

Finish the salsa:

  • Place the garlic and lime juice in a food processor and pulse until completely minced. Add the warm roasted vegetables and continue pulsing until smooth. Taste and season with salt and pepper. Transfer to a bowl and set aside until serving.

Prepare the zucchini garnish:

  • Combine the small-diced zucchini in a bowl with the minced scallion. Add the lime juice and extra virgin olive oil. Season with a sprinkle of salt (around 1/4 teaspon) and toss to combine. Transfer to the refrigerator until needed.

Prepare the squash blossoms:

  • Heat 1.5″ vegetable oil in a deep pot until it reaches 350ºF.
  • Meanwhile, combine the flour, salt, and cold tonic water in a bowl and whisk until just combined. It’s okay if it still has a few lumps. Be careful not to over-work the batter!
  • One by one, dip the squash blossoms in the batter until coated. Shake off the excess and drop into the oil. Fry the blossoms in batches and be careful not to over-crowd the pot. Fry for 2 minutes per side until golden brown all over. Transfer to a paper towel-lined plate and sprinkle with salt immediately after they come out of the hot oil.

Prepare the corn tortillas:

  • Right before serving, char the tortillas over an open flame or steam them in the microwave or oven depending on preference.

To serve:

  • Place two tortillas on each plate and spoon the cherry salsa on top and use the back of your spoon to smooth it into a circle. Place two fried squash blossoms on each taco and spoon the zucchini garnish on top. Sprinkle with vegan or traditional cotija cheese. Enjoy!

Udon with Sesame Broccoli Sauce



An easy weeknight meal, these udon noodles with sesame broccoli sauce are so flavorful that we could eat the sauce by the spoonful! This udon with sesame broccoli sauce is so good you’ll want to serve noodles with broccoli sauce every week!

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This sauce is extra green thanks to plenty of broccoli, scallions, and Thai basil which is added in at the very end of cooking.

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How to Make Udon with Sesame Broccoli Sauce:

This recipe is a breeze and is so versatile that you can add in plenty of other vegetables!

First, cook the aromatics. I used shallot and scallions, but try this with garlic, ginger, or even lemongrass!

Next, cook the broccoli florets until they are just barely bright green. Then, add the sauce–sesame, soy sauce, light soy sauce, and chili oil. Add stock or water and bring to a boil. Let the broccoli simmer for about 15 minutes until it is tender.

From there, simply add Thai basil and use an immersion blender to create the sauce. Add a bit of lime juice and then add the cooked udon. That’s it! Before you know it, you’ll be enjoying a hearty bowl of yummy noodles in broccoli sauce.

Garnish the noodles with crushed peanuts or cashews and a few Thai basil leaves and a few minced scallions!

How to Riff on the Recipe:

  • Try adding spinach at the very end for even more green goodness!
  • Use your favorite noodle! Try it with ramen or soba.
  • Want an extra kick? Throw in a Thai chili pepper before adding the stock.

Looking for more vegetarian recipes? Check my archives!

If you made this recipe, please rate it and comment below! You can also follow me and share your creations by tagging me! I’d love to feature your #triedandtruerecipes creation on my feed!

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Udon with Sesame Broccoli Sauce

An easy weeknight meal, these udon noodles with sesame broccoli sauce are so flavorful that we could eat the sauce by the spoonful! This udon with sesame broccoli sauce is so good you'll want to serve noodles with broccoli sauce every week!
5 from 1 vote
Print Pin
Cook Time: 40 minutes
Total Time: 40 minutes
Servings: 4

Equipment

  • Wide pot
  • Immersion blender

Ingredients

  • 1 tablespoon avocado oil
  • 1 shallot trimmed and sliced into wedges
  • 3 scallions white and green parts divided, roughly chopped
  • 1 pound broccoli florets
  • 1 tablespoon soy sauce
  • 2 tablespoons light soy sauce
  • 1 tablespoon chili oil
  • 2 teaspoons sesame oil
  • 2 cups water or stock plus more as needed
  • 16 ounces fresh frozen, or dry udon noodles
  • .5 ounces Thai basil leaves
  • 1/2 lime juiced
  • Salt and pepper to taste

For serving:

  • Crushed peanuts
  • Thai basil leaves
  • Minced scallion

Instructions

Cook the shallots:

  • Heat the oil in a wide pot over medium-high. Once hot, add the shallots and cook for 5-7 minutes until they begin to brown. Add the white part of the scallions and cook for 1 minute.

Cook the broccoli:

  • Add the broccoli (in batches, if needed) and cook for 6 minutes. The broccoli should be bright green.

Add the sauce:

  • Add the soy sauces, chili oil, and sesame oil and toss to combine. Add the green part of the scallions and cook for 1 minute more.

Simmer the broccoli:

  • Pour in 2 cups stock or water and bring to a boil. Reduce heat and simmer for 15 minutes until the broccoli is tender (it should still be green, so be sure not to cook it for too long!) Taste and season with a sprinkle more of salt and pepper.

Cook the udon:

  • While the sauce simmers, cook the udon. Bring a large pot of water to a boil and cook the udon according to package instructions. Drain and drizzle with a touch of sesame oil and set aside.

Finish the broccoli sauce:

  • Add the Thai basil to the broccoli. Use an immersion blender and blend until smooth. Add more water if necessary to smooth it out. Add the lime juice.

Finish the udon:

  • Add the cooked udon to the sauce and toss to coat.

To serve:

  • Divide the udon between bowls and garnish with crushed peanuts, more Thai basil leaves, and a sprinkle of minced scallion. Enjoy!

Vegetarian Pad Krapow



Pad krapow–stir-fried holy basil–is a classic Thai dish. Often served with chicken, this vegetarian pad krapow loads up on vegetables instead! If you’re looking for a vegetarian Thai recipe or just yummy vegetarian Thai food, this vegan pad krapow recipe is for you!

Vegetarian Pad Krapow

I love pad krapow. It has a wonderfully spicy, sweet, and aromatic flavor and it is unbelievably easy to make. If you time it right, you can have this vegetarian pad krapow on your table in about 30 minutes.

Vegetarian Pad Krapow

How to make Vegetarian Pad Krapow:

This recipe is so easy to make, so if you’re in the mood for delicious vegetarian Thai food, this is the recipe to make!

First, prepare all of your ingredients. Frying everything up goes quickly, so you want to make sure you have everything prepared.

Next, cook the white rice. Once the vegetables are prepared and your rice is cooking, start frying up your vegetables!

Here’s the order you want to cook your vegetables in:

  • First, cook aromatics. We use shallots, garlic, and minced Thai chili peppers in this dish. Remove them from the wok and set them aside.
  • Next, cook the mushrooms. You want to get a nice, golden crust on them so stir-fry them in the wok for 8-9 minutes, adjusting the heat as necessary.
  • Next, add the bell peppers to the mushrooms and cook for about 4-5 minutes. Remove the vegetables from the wok.
  • Finally, add the green beans and cook until just tender-crisp.
  • Pour in your sauce mixture and add the cooked vegetables and Thai basil and you’re done!
  • Serve the pad krapow on top of the cooked rice and that’s it!

Looking for more vegetarian recipes? Check my archives!

If you made this vegan pad krapow, please rate it and comment below! You can also follow me and share your creations by tagging me! I’d love to feature your #triedandtruerecipes creation on my feed!

Vegetarian Pad Krapow

Vegetarian Pad Krapow

Pad krapow–stir-fried holy basil–is a classic Thai dish. Often served with chicken, this vegetarian pad krapow loads up on vegetables instead! If you're looking for a vegetarian Thai recipe or just yummy vegetarian Thai food, this vegan pad krapow recipe is for you!
5 from 1 vote
Print Pin
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 311kcal

Equipment

  • Large wok or pot
  • Small pot

Ingredients

  • 1 cup uncooked white rice
  • 2 cups water
  • 1 tablespoon avocado oil plus more as needed
  • 2 shallots peeled and sliced into wedges
  • 4 cloves garlic peeled and minced
  • 2-3 Thai chili peppers minced
  • 6 ounces shiitake mushrooms sliced
  • 4 ounces maitake mushrooms torn
  • 2 red bell peppers trimmed, seeded, and thinly sliced
  • 12 ounces fresh green beans cut in half
  • 4 tablespoons soy sauce more to taste
  • 1 tablespoon vegetarian fish sauce or use regular, more to taste
  • 2 teaspoons brown sugar more to taste
  • 2 teaspoons sesame oil more to taste
  • 1 ounce Thai basil leaves
  • 2 scallions minced, optional for serving
  • Salt and pepper to taste

Instructions

  • Prepare all of the vegetables and set them aside before beginning.

Cook the white rice:

  • In a small pot, combine the white rice and water and turn the heat to medium-high. Add salt. Once the water boils, reduce heat, cover, and cook for 15 minutes. Turn off the heat and allow the rice to rest as you finish the pad krapow.

Cook the pad krapow aromatics:

  • Heat avocado oil over medium heat in a large wok. Once hot, add the shallots and cook for 3-5 minutes until they soften.
  • Add the garlic and Thai chili peppers and cook for 1 minute until fragrant. Remove the aromatics from the wok and transfer to a bowl.

Cook the mushrooms:

  • Add a touch more oil, if needed. Once hot, add the mushrooms and cook, stirring often, for 8-9 minutes until they begin to soften and brown.

Sauté the red bell pepper:

  • Add the red bell peppers and cook 5-7 minutes. Season with salt and pepper and transfer the vegetables to a bowl.

Add the green beans:

  • Add the green beans to the wok and cook for 5 minutes. Season with salt.

Prepare the sauce:

  • Combine the soy sauce, vegetarian fish sauce, brown sugar, and sesame oil in a bowl. Add the sauce to the wok and allow it to bubble for 1-2 minutes to dissolve the sugar. Toss to coat.

Finish the pad krapow:

  • Return all the vegetables–bell peppers, mushrooms, and aromatics–to the wok along with the Thai basil leaves. Cook, stirring often, for 5 minutes. Taste and season to your preferences.

To serve:

  • Divide the cooked rice between plates and spoon the pad krapow on top. Garnish with minced scallion. Enjoy!

Nutrition

Calories: 311kcal | Carbohydrates: 56g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 1029mg | Potassium: 604mg | Fiber: 6g | Sugar: 10g | Vitamin A: 2528IU | Vitamin C: 93mg | Calcium: 73mg | Iron: 2mg

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