When the weather is warm and you’re in need of a cooling savory snack or light lunch, try these Easy Cucumber Pitas! The goat cheese yogurt spread is creamy and herby, and ties the hearty bread and refreshing cucumber slices together!
This recipe is for one serving, but could easily be multiplied if you were making several at once. You could also whip up a larger batch of the goat cheese yogurt spread, store it in the fridge, and use it as a condiment as needed!
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
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!]
Delicious all on its own, atop a slice of toasted fresh bread, or served with pita slices to share, this Greek Chickpea Salad is such an easy, fresh, springtime meal, snack, or party contribution. It also works wonderfully as a meal prep option to have on hand in the fridge throughout the week.
This recipe could very easily be made vegan if the feta was replaced with a vegan cheese.
If you’re feeding a larger group, it’s simple to double the quantity.
Finally, it’s super versatile if you prefer to add more or less of any of the ingredients!
Servings: Approx. 5
Ingredients:
3 Tbsp Finely Chopped Fresh Dill
1 Tbsp Finely Chopped Fresh Rosemary
1 Finely Chopped Cucumber
21 Sliced Kalamata Olives
2 Tbsp Fresh Lemon Juice
3 Cups Prepared/Canned Chickpeas
2 Tbsp Extra Virgin Olive Oil
1/2 Cup + 2 Tbsp Feta Cheese Crumbles
2 Chopped Medium Tomatoes
Sea Salt, To Taste
Black Pepper, To Taste
Red Pepper Flakes, To Taste
Directions:
Chop the fresh herbs, cucumber, tomato, and olives, and set aside
Squeeze the lemon juice and set aside
Drain, rinse, and dry the chickpeas
Optional – Peel the chickpeas (This is not required, but I find them to be more enjoyable this way! After the rinsing process, you will see the outer layer beginning to peel off of them naturally. They will pop out of their casings easily.)
Place the chickpeas in a large bowl
Add in the olive oil, cucumber, lemon juice, and herbs, and stir
Add in a small amount of salt, pepper, and red pepper, and stir again (You can add more later if needed.)
Next, mix in the feta, tomatoes, and olives
Add additional salt, pepper, and/or red pepper to taste
Serve, and enjoy!
[Leftovers can be stored in an airtight container in the fridge.]
Blueberries and lemon go hand in hand, and these Blueberry Lemon Breakfast Bites are such a fresh and comforting springtime treat. Warm and fluffy, they work wonderfully as either a convenient breakfast on the go, or for a more leisurely morning at home (paired with an iced coffee on the side). They’re also nice to have on hand when the afternoon sweet tooth arrives!
Whether you’re enjoying them fresh from the oven, or reheated in the microwave, these are definitely best enjoyed at warm temperatures. This will ensure peak taste and texture!
Be it the sprinkled sugar on top, or the lemon glaze, choosing at least one of these toppings is what will tie these little muffins all together. The batter is minimally sweet, so the extra sweetness on top in either topping choice is a must. The sprinkled sugar option is quick and easy, and the glaze option will provide an extra dose of lemon. My recommendation would be to go with the sprinkled sugar if you want them for breakfast, but the lemon glaze if you’re looking for something a little more “dessert-y”.
If you’ve never been a salmon lover, I’m about to change your mind! My Dad didn’t think he liked salmon either, but in 1999, my mom gifted him James McNair’s “Salmon Cookbook”. He took on a combination of recipes, adjusted them to his particular taste, and created the ultimate salmon dinner. Ever since, whenever friends or family come to visit, even those who say they don’t like salmon, he serves up this particular plate and wows them every single time!
Between the butter, lemon, shallots, and super soft texture, the fish will literally melt in your mouth.
–
THE FISH
The book’s “Herb-Roasted Salmon” recipe
Adjustments
-Of all the herbs listed, only dill is used
-He adds extra butter atop the fish in the oven; roughly 4 tablespoons (or to taste!)
-When removing the skin, he also removes the majority of the dark meat along the backbone. Yes, this reduces the Omega 3 content a bit, but it’s the secret to removing the “fishy” taste for those who prefer that!
THE FISH SAUCE
The book’s “Beurre Blanc” recipe
Adjustments
-Instead of letting the majority of the liquid evaporate as indicated, he leaves a bit more of the liquid intact in the pan
SIDES
A Garlic and Olive Oil Couscous (such as the 365 option from Whole Foods)
Grilled Yellow, Orange, or Red Bell Peppers Bell Peppers (in your marinade of choice, such as an Italian dressing)
GARNISHES
Extra dill, lemon slices, and bell pepper tops (or whatever you have on hand!)
–
Based on his dedication to plating the meal perfectly, I think it’s safe to say I know where I got my love of food photography from!
It goes without saying that we all highly recommend the cookbook. It has inspired countless great meals in our house!
We all need a few easy go-to dinners that require minimal ingredients, minimal time, and a small handful of well-loved flavors. This Breaded Lemon Pepper Chicken & Asparagus is exactly that! Easy, delicious, and packed with fresh summer flavor!
(Of course if you’d like to prepare only the chicken or only the asparagus, take either part of this recipe and add it into your given meal of choice, but they really do pair wonderfully together!)
Servings: 4
Ingredients:
FOR THE ASPARAGUS
1 Bunch Asparagus (around 50 small/thin stalks)
2 Tablespoons Extra Virgin Olive Oil
Sea Salt, to taste
Black Pepper, to taste
1/2 Lemon
FOR THE CHICKEN
1 – 1.5 lbsBoneless Skinless Chicken Breasts, Thinly Sliced (I used 1.4 lbs)
I am such a huge fan of all things lemon. Our wedding cake had three tiers: Vanilla, Cinnamon, and Lemon. The lemon was the winner by a landslide! For my husband’s birthday, I whipped up this simple Iced Lemon Cake. It’s delicious served all on its own, but also works wonderfully side by side, or topped, with some vanilla ice cream.
