Summer is pasta salad season, and this Easy Italian Pasta Salad is a delicious contribution for your next barbecue or picnic! It works as a side or a light vegetarian lunch or dinner. It’s herby, lemony, and cheesy, as well as very customizable if needed.
The texture of the cooked pasta absolutely tastes the freshest the day of cooking, so while leftovers are still tasty, I definitely recommend serving it straight away if possible!
I love the shape of rigatoni, but any similarly-sized pasta, like penne, fusilli, or farfalle, would work great!
Main Supplies Needed:
A Large Pot
Knife & Cutting Board
A Cheese Grater (unless the cheese is pre-grated)
A Colander
10 x 15 Glass Baking Dish (or similar for serving, see Directions)
Servings: 6 Bowls, Or 12 Small Sides
Ingredients:
1 lb Pasta Of Choice, rigatoni or equivalent size
10 oz Cherry Tomatoes, halved
1 Dry Pint Grape Tomatoes, halved
1/4 Cup Extra Virgin Olive Oil
Lemon Juice From 1 Large Lemon
2 Tsp Dried Basil
1 Tsp Dried Oregano
1 Tsp Red Pepper Flakes
1 Tsp Garlic Powder
1/2 Cup Parmesan Cheese, Plus Extra For Serving, finely grated
Cook the pasta according to package instructions in a large pot
While the pasta is cooking, halve the tomatoes and set aside
Grate the cheese if it is not pre-grated
Drain the pasta in the colander, then let it cool slightly for a couple of minutes
Transfer the pasta into a large baking dish or bowl that will be used for serving, and potentially storing in the fridge (such as a 10 x 15 glass baking dish)
Coat the pasta in the olive oil, stirring evenly
Stir in the halved tomatoes
Add in the lemon juice and mix in evenly
Mix in the basil, oregano, red pepper flakes, and garlic powder
Add the parmesan and evenly stir it all in
Sprinkle and stir in sea salt and black pepper to taste, taste testing until it reaches your preference
Serve immediately at room temperature, or store leftovers sealed in the refrigerator**
Include optional extra parmesan when serving
**Leftovers can be brought back to room temperature before serving
If you love cheese and potatoes, these crispy Peppered Parmesan Fries are for you! They have just the right amount of kick from the red pepper flakes, and the garlic powder ties all of the flavors together. The parmesan creates the ultimate crispy coating, and whether you’re in need of a side for burgers or a late night snack, I promise they will be devoured!
Main Supplies Needed:
A Peeler
Knife & Cutting Board
A Large Bowl
A Colander
Paper Towels
A Cheese Grater (unless the cheese is pre-grated)
Parchment Paper
A Large Baking Sheet
Servings: 2 – 3 Sides
Ingredients:
4 Medium** Russet Potatoes, peeled
1 Heaped Tbsp Extra Virgin Olive Oil
1/2 Tsp Red Pepper Flakes
Just Under 1/2 Tsp Sea Salt
1/4 Tsp Garlic Powder
1/4 Cup Parmesan Cheese, finely grated
**Aim for potatoes that are approximately 7 oz each before peeling. After peeling they will be reduced to closer to 4 – 5.5 oz each.
INGREDIENT NOTES:
A great-tasting extra virgin olive oil and parmesan cheese really make all the difference!
Peel and slice the potatoes into 1/4 inch fries, keeping the size consistent for even cooking time
Place the potato slices in a large bowl, and fill it with chilled water and a few ice cubes
Let the potato slices soak for 45 minutes to remove the excess starch
While the potatoes are soaking, preheat the oven to 425º
Prepare the grated cheese (if not pre-grated) and set aside
Rinse the potato slices well in a colander when the time is up, then blot them dry with paper towels
Thoroughly clean the bowl used for soaking before reusing it in the next step to get rid of all of the starch that was removed in the soaking process
In the cleaned large bowl, coat the potato slices with the olive oil
Once evenly coated, toss with the red pepper flakes, sea salt, and garlic powder
Toss again with the cheese until evenly covered
BAKE
Line a baking sheet with parchment paper
Spread the prepared potatoes evenly across the baking sheet, keeping them from overlapping as much as possible to allow them to crisp
They will bake for a total of 45 minutes with the following mixing and flipping times:
Pause your timer when removing them from the oven at these intervals while you’re stirring/flipping the fries
At the 15 minute mark, gently stir the fries around the pan, flipping them over as well
Repeat the above at the 30 minute mark
At the 40 minute mark, the fries can be left alone, but turn the pan around in the oven for the final 5 minutes
At 45 minutes, they should now be crispy enough for most, but if you enjoy them on the crunchier, more burned side, feel free to add an extra 2 minutes!
Remove from the oven and serve immediately while warm
Perfectly crispy and herby with a subtle hint of cheese and spice, these oven-baked Rosemary Parmesan Fries are the perfect side to have on hand for the summer burger season! They’re also delicious all on their own when you’re in need of a flavorful savory snack.
I choose to go small-batch with these fries as they really do taste best when they’re fresh! Of course if you’re serving more people, doubling the ingredient amounts is simple! The given quantity fills up one standard large baking sheet.
Main Supplies Needed:
A Peeler
Knife & Cutting Board
A Large Bowl
A Colander
Paper Towels
A Cheese Grater (unless the cheese is pre-grated)
Parchment Paper
A Large Baking Sheet
Servings: 2 – 3 Sides
Ingredients:
4 Medium** Russet Potatoes, peeled
1 Heaped Tbsp + 1/2 Tsp Extra Virgin Olive Oil
3 Tsp Fresh Rosemary, finely chopped
1/4 Tsp Red Pepper Flakes
Just Under 1/2 Tsp Sea Salt
2 Tbsp Parmesan Cheese, finely grated
**Aim for potatoes that are approximately 7 oz each before peeling. After peeling they will be reduced to closer to 4 – 5.5 oz each.
INGREDIENT NOTES:
A great-tasting extra virgin olive oil and parmesan cheese really make all the difference!
Peel and slice the potatoes into 1/4 inch fries, keeping the size consistent for even cooking time
Place the potato slices in a large bowl, and fill it with chilled water and a few ice cubes
Let the potato slices soak for 45 minutes to remove the excess starch
While the potatoes are soaking, preheat the oven to 425º
Prepare the fresh rosemary and grated cheese and set aside
Rinse the potato slices well in a colander when the time is up, then blot them dry with paper towels
Thoroughly clean the bowl used for soaking before reusing it in the next step to get rid of all of the starch that was removed in the soaking process
In the cleaned large bowl, coat the potato slices with the olive oil
Once evenly coated, add in the chopped rosemary, sea salt, and red pepper flakes
Stir until the herbs have evenly covered the potatoes
Add in the grated parmesan and stir again
BAKE
Line a baking sheet with parchment paper
Spread the prepared potatoes evenly across the baking sheet, keeping them from overlapping as much as possible to allow them to crisp
They will bake for a total of 45 minutes with the following mixing and flipping times:
Pause your timer when removing them from the oven at these intervals while you’re stirring/flipping the fries
At the 15 minute mark, gently stir the fries around the pan, flipping them over as well
Repeat the above at the 30 minute mark
At the 40 minute mark, the fries can be left alone, but turn the pan around in the oven for the final 5 minutes
At 45 minutes, they should now be crispy enough for most, but if you enjoy them on the crunchier, more burned side, feel free to add an extra 2 minutes!
Remove from the oven and serve immediately while warm
VISITING SANTA BARBARA: A WEEKEND GUIDE – OUR TOP PICKS FOR A WEEKEND TRIP!
Our first visit to Santa Barbara was in 2018 for our 1 Year wedding anniversary. We had such a nice time that we decided to go back 5 years later for our 6 Year wedding anniversary! Both visits fell on Memorial Day Weekend, and late May is a beautiful time to visit this coastal city. (Yes, holiday weekends do get more crowded than other times of year, so this is definitely something to keep in mind!)
Our first visit was nothing but bright blue skies and hot sun, and the second time around it was quite overcast and cool. To be honest, I was actually happy about our cloudy days this year…It kept us from overheating during hikes and walks around the city!
If you only have a couple of days in town, check out our favorite stops below to build your list of activities as well as find the tastiest food!
ACTIVITIES & DESTINATIONS
Downtown Santa Barbara & State Street
A walk down State Street provides endless restaurant options, unique stores to explore, and the perfect opportunity to sightsee in downtown Santa Barbara! There’s beautiful detail everywhere you look.
Reaching the end of this stretch of road will bring you straight out to the wharf, giving you a great view of the coast and the ocean!
Inspiration Point & The Santa Ynez Mountains
The hikes in the Santa Ynez Mountains above Santa Barbara are truly gorgeous! To reach Inspiration Point, cars can park along Tunnel Road, and entry to the trails can be found at the Tunnel Road gate. The trail to Inspiration Point is easy enough for beginners, only taking about 1 – 1.5 hours from the gate, but can be made into a much longer excursion by exploring offshoots of other nearby trails.
On a clear day, there are beautiful views of the Santa Barbara coast. We happened to go on an overcast day, but the misty cool weather was actually my preference! We didn’t get too hot and felt like we were up in the clouds.
The only trail offshoot we had difficulty finding was Seven Falls. It was unclear at the time we were there if the trail was temporarily closed.Be sure to look at a map ahead of time!
Santa Barbara Zoo
We spent several hours at the zoo as it was our first time there! The Santa Barbara Zoo is an incredible small zoo and nonprofit that provides great education. It’s a fantastic stop for kids and adults alike! (You’ll need to reserve a time slot to visit through their website. This kept it from getting overly crowded!)
Santa Barbara Botanic Garden
In Mission Canyon you’ll find the lovely Botanic Garden! 78 acres and over 1,000 species of plants – This place is beautiful!
DINING
Hook & Press
The Boston Cream Pie Donut and the Coffee Donut Holes!
If you’re a donut lover, Hook & Press is truly a must! Their rotating flavors are seriously decadent and one-of-a-kind, with everything made from scratch using high quality ingredients. The Boston Cream Pie Donut was everything it ought to be, and the Coffee Donut Holes were the perfect latte companion.
They also had vegan options and delicious drink choices!
The Andersen’s
Whether you’re in need of breakfast or craving dessert, Andersen’s Danish Bakery has it all! I wish we could have tried every single incredible pastry in the place. Our breakfast Croissants and afternoon Earl Grey Lavender Cookies were perfect.
Scarlett Begonia
We first had breakfast at Scarlett Begonia on our 2018 visit, and it was so good that we had to come back! The Lemon Ricotta Pancakes are the best part if you ask me!
Arigato
If you love sushi, try Arigato. Everything was super fresh and flavorful! (They even had awesome veggie rolls!)
Opal
California cuisine influenced from all around the world, Opal is a great dinner option! The Vegetable Napoleon was unlike anything I’ve ever eaten!
Tondi Gelato
Tondi Gelato has got to be some of the best gelato I’ve ever had! Everything is made on-site from scratch, and while I didn’t manage to get a shot before it was halfway melted, the flavors were all incredible. I picked Salted Caramel, and my husband got half Hazelnut / half Coconut.
They had both traditional dairy as well as non-dairy/vegan choices!
Convivo
We came to Convivo for our anniversary dinner! All of their food is incredibly unique and inventive. They also kindly gifted us an anniversary dessert (the Chocolate Caramel Bar with Salted Caramel Gelato) and a Polaroid!
We certainly plan to visit Santa Barbara again in the future as it’s only a couple of hours north of Los Angeles. When we do, I’ll be sure to update this list!
When the weather is warm, nothing beats a citrusy dessert! This Olive Oil Cake With Citrus Glaze will be a hit on any spring or summer table!
The cake is super moist and fluffy, and has just the right amount of olive oil flavor. The glaze adds a light lemon touch, and the hefty quantity of orange zest in the cake subtly brings it all together!
The glaze is incredibly easy with only 3 ingredients. It’s the same 3 that I use on my Iced Lemon Cake!
Main Supplies Needed:
A 10 Inch Springform Pan
Parchment Paper
A Baking Sheet
Aluminum Foil
A Zester Or Cheese Grater
A Whisk
Toothpicks
A Cooling Rack
Servings: 8 Large Slices, Or 12 Small Slices
Ingredients:
CAKE
1.5 Cups Extra Virgin Olive Oil (+ enough to grease the pan)
3 Eggs, room temperature
1 1/4 Cup Cane Sugar
1/4 Cup Light Brown Sugar, packed
3 Tbsp + 1 Tsp Lemon Juice
3 Tsp Lemon Zest, lightly packed
1/3 Cup Orange Zest, lightly packed
1 + 1/4 Cup + 1 Tbsp Whole Milk
2 Cups All-Purpose Flour
1 Teaspoon Sea Salt
1/2 Tsp Baking Soda
1/2 Tsp Baking Powder
GLAZE
1 Cup Powdered Sugar
2 Tsp Lemon Zest
2 Tbsp Fresh Lemon Juice
This makes a generous amount of glaze – I prefer to use the majority, but add as much or as little as you like!
To thicken: add more powdered sugar / To thin: add more lemon juice
Grease a 10 inch springform pan with olive oil, add a layer of parchment paper across the bottom, then lightly grease again
Take a baking sheet, add a layer of aluminum foil (in case of any slight leakage), and place the springform pan on top of it
Set the baking sheet with the pan on it aside
Preheat the oven to 325º
In a large bowl, use a fork to gently whisk together the olive oil and the eggs
Add the sugars, lemon juice, lemon zest, orange zest, and milk, and gently stir with fork until combined
In a second smaller bowl, combine the flour, salt, baking soda and baking powder with a fork until evenly mixed
Add the dry ingredients into the wet ingredients, and mix gently until well combined – Start with a spoon, then gently use a whisk until batter is smooth
Add the batter to the pan, and bake for 60 min – A toothpick will come out clean, and the cake will have risen
Carefully transfer the springform pan off of the baking sheet and onto a cooling rack
Let cool completely before removing from the pan
GLAZE
While the cake is cooling, mix up the glaze:
Stir together the powdered sugar, lemon juice, and lemon zest in a small bowl
Once the cake has cooled, spread the glaze evenly across the top
To let the glaze solidify, it’s best to let it sit and harden for a few hours
Enjoy!
[Leftovers should be stored in an airtight container, and in the refrigerator after the first day. Slices can be brought back to room temperature if desired before eating, or can also be enjoyed cold!]
When it comes to quick and easy weeknight meals, baked pastas are crowd-pleasers! This Baked Zucchini Beef Pasta is super simple to make and reheats flawlessly when it’s time for leftovers!
Vegetarian? No problem! The ground beef could easily be swapped with your favorite meat alternative!
Different pasta preferences? No biggie! I used penne, but any similarly shaped pasta will work great.
Looking for serving ideas? This dish is really tasty served with a bit of extra parmesan cheese on top and some garlic bread on the side!
Servings: Approx. 6
Ingredients:
TO COOK
12 oz Pasta, penne or equivalent
3 Small Zucchini, finely chopped
1 lb Lean Ground Beef
1 Tbsp + 1 Tsp Extra Virgin Olive Oil (+ enough to grease the pan)
Pinches Of Sea Salt And Black Pepper
2 24 oz Jars Arrabiata Pasta Sauce
10 Mozzarella Cheese Slices
1/2 Cup Finely Grated Parmesan Cheese
TO SERVE
Fresh Basil To Garnish
Extra Parmesan Cheese To Top
Optional – Garlic Bread On The Side!
Directions:
PREP
Verylightly grease a 9 x 13 pan with olive oil
COOK ZUCCHINI & BEEF
In a large wok or pot, add the zucchini and the 1 tbsp of olive oil, and cook on medium heat until well done (lightly browned and soft)
Mix in a pinch of salt and pepper
Remove the cooked zucchini from the wok/pot, and set aside
Add the other 1 tsp of olive oil to the wok/pot along with the ground beef
Cook the ground beef on medium heat, breaking it up as you go, until browned
Mix in a pinch of salt and pepper
Add the cooked zucchini into the cooked beef, along with 1/2 of the first jar of pasta sauce
Turn the heat off for the zucchini/beef mixture
PREPARE PASTA
Preheat the oven to 350º while you prepare the pasta
Cook the pasta according to package instructions
Drain the pasta, and add it into the zucchini/beef mixture, along with the rest of the first jar of pasta sauce
LAYER & BAKE
1 – Transfer 1/2 of the zucchini/beef/pasta mixture into the baking pan, until the bottom is covered
2 – Layer on 1/2 of the second jar of pasta sauce
3 – Add on 6 of the 10 mozzarella slices, spread evenly
4 – Add the other 1/2 of the zucchini/beef/pasta mixture
5 – Spread on 1/4 more of the second jar of pasta sauce (The final 1/4 can be saved for if leftovers get dry)
6 – Top with the other 4 slices of mozzarella along with the parmesan
Bake for 40-42 min – The cheese will be melted, and the exposed pastas on top will be a little bit firm and chewy. If you prefer it more underdone, or a softer pasta texture, you can absolutely bake it for less time! Start checking it at around 30 min.
SERVE
Serve and garnish with fresh basil, with extra parmesan available
Optional – Serve with bread or garlic bread on the side
Enjoy!
[Leftovers can be stored sealed/airtight in the baking pan in the refrigerator.]
Perfect for summer, this Coffee Peach Crisp is the ultimate light cookout treat! Covered with vanilla or coffee ice cream: a must! The topping is buttery with a rich coffee undertone, and the warm peach filling adds a fruity freshness.
If feeding a crowd and using a larger baking dish, the ingredients could easily be doubled!
This Coffee Peach Crisp recipe was originally created in collaboration with The Bean Coffee Company for Instagram! Visit my page to check out the video tutorial!
These Easy Vegan Chocolate Pudding Oats are your quick and easy answer to a dessert-y and plant-based breakfast! The inclusion of the hot cocoa packet makes them sweet and chocolatey and the coconut yogurt adds a bit of creaminess and coconut flavor. The strawberries on top round them out with fruity freshness.
Of course you don’t have to use a pre-made cocoa mix if you’d rather make your own, or if it’s more convenient. You can simply combine cocoa powder, sugar, and salt to taste!
The shredded coconut is optional, but it does add a fun boost of coconut flavor! I love this one.
If you want to try a similar non-vegan oatmeal bowl, these Chocolate Strawberry Protein Oats have a similar flavor profile, but feature greek yogurt instead of coconut, and skip the chia. (In this version, the chia seeds act as a thickener, as plant-based yogurts tend to have a different texture than dairy yogurts.)
This breakfast only takes 5 minutes to throw together, and is a great pick on busy mornings!
Servings: 1
Ingredients:
1/2 Cup Quick Oats
1 Tbsp Chia Seeds
1 Packet NibMor Hot Cocoa** (or equivalent)
4.5 oz. Plain Coconut Yogurt (or to taste)
Fresh Strawberries
[Optional Topping: A Sprinkle Of Shredded Coconut]
Perfectly fudgy and moist in the center balanced with soft and cakey edges, these super thick dairy-free Coconut Oil Brownies are out of this world! The virgin coconut oil gives the rich chocolatey flavor a nice coconut undertone, and I wouldn’t have it any other way.
The delicate balance of fudginess and cakiness is achieved through the combination of using coconut oil along with a small bit of applesauce. The oil creates the fudginess while the hint of applesauce adds the slightest amount of fluff without drying them out.
While I love a warm brownie straight out of the oven, these brownies truly reach their peak taste and texture a good 12 hours later. (Yes, I did sample one the following morning at breakfast and it was a very good decision.)Straight from the oven they have a cakier consistency, but after fully cooling they settle into decadent fudginess!
They are incredible all on their own, but would also taste fabulous with a scoop of ice cream on top.
They only require 7 ingredients and 1 single bowl for mixing, which keeps both baking and cleanup really quick and easy!
Servings: Approx. 9 Brownies
Ingredients:
2/3 Cup Virgin Coconut Oil, melted
2 Cups Cane Sugar
1/3 Cup Unsweetened Applesauce
1 Cup All-Purpose Flour
1 Cup Unsweetened Dutch-process Cocoa Powder
4 Eggs, room temperature
1 + 1/3 Cup Semisweet Chocolate Chips
INGREDIENT NOTES:
Virgin coconut oil provides a stronger coconut taste which I strongly recommend for this recipe. (Refined coconut oil is more neutral.)
Dutch-process cocoa powder is a must! It’s what’s responsible for the deep dark color as well as the intense chocolate flavor!
When baking with coconut oil, it’s often required to measure it out while it’s in its solid, rather than liquid and melted, form. It can be a bit of a pain pressing this solid oil into traditional small measuring cups. How can you more easily measure cold coconut oil? This simple hack will be a recurring go-to method in your kitchen from now on!
How To Measure Cold Coconut Oil
Fill a glass measuring cup up to the 1 Cup waterline with cool water.
Scoop in spoonfuls of coconut oil until the waterline reads 1 Cup + The Amount Of Coconut Oil Your Recipe Calls For. (If the recipe calls for 1/4 Cup Coconut Oil, the waterline will read 1 + 1/4 Cup.)
Without pulling out any water with it, scoop the coconut oil back out with a spoon, and move it into your baking or cooking vessel. If it makes it easier, you can use a slotted spoon to drain the water more efficiently.
Voilà! Accuracy every time with minimal mess!
Give this instructional video on my Instagram page a watch to see the process in action! It’s incredibly simple.
