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Culinary Hill by Meggan - 5h ago

Full of color and texture, this easy Beet Salad recipe is loaded with goat cheese, almonds, and a delicious lemon vinaigrette. It’s great for lunch, a light dinner, and all your upcoming parties! Save time with store-bought roasted beets or roast them yourself.

For more interesting, colorful salad combinations try my Strawberry Spinach Salad, Israeli Couscous, Curried Quinoa, and Fattoush. See all my homemade salad dressing recipes here.

Baby mixed greens are excellent in this beet salad, but if you’ve got a bumper crop of another kind in your garden, or are partial to spinach, by all means, use it. While the beets are cooking, you can toast the almonds so everything comes together without a hitch.

This Lemon Vinaigrette will definitely make you rethink your priorities, putting fresh leafy green salads back up at the top of your menus. It could be the perfect salad dressing for any salad you make!

All you have to do is throw the ingredients in a jar, give them a good shake, (with the lid on) and you’re ready to go.

Making extra salad dressing for the week ahead? Wonderful idea! Click and slide the number next to “servings” on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy.

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Culinary Hill by Meggan - 1d ago

Roasting beets brings out their naturally sweet flavor better than any other cooking technique. Tt’s easy to do and beets are plentiful year round, so you can toss them into your salads– or just enjoy them on their own with a simple vinaigrette.

Roasted beets are the main attraction in Beet Salad, but you don’t have to stop there. You can chop them up and add them to Mediterranean Lentil Salad or serve alongside Baked Salmon, too. Sometimes they’re fabulous with just a squeeze of lemon juice, a drizzle of olive oil, and some crushed toasted hazelnuts.

Forget about boiling beets: Roasting vegetables is one of the most delicious ways to eat them, and beets are certainly no exception. High heat roasting caramelizes the vegetable’s natural sugars which concentrates the flavor and prevents them from getting mushy and overdone.

This technique for roasting beets without foil is absolutely foolproof. You can use any size or variety of beet you like: striped Chioggia beets, (aka candy cane beets) golden beets, or deep, dark ruby beets.

There’s also a nifty culinary trick that really works for peeling roasted beets without a lot of trouble, either. You’ll definitely want to keep reading.

Keep a container of roasted, peeled beets at the ready for snacking, and chances are they’ll disappear within the week. You’ll have to look the culprit; more than likely they’ll have pink fingers.

Roasting beets for an army? Or just a hungry couple? Click and slide the number next to “servings” on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy.

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The post How to Roast Beets appeared first on Culinary Hill.

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This isn’t the boring macaroni salad from salad bars; this is the Best Macaroni Salad you’ll ever have! Chewy macaroni is tossed with a kitchen sink’s worth of ingredients and a classic tangy dressing. My Grandma made this old-fashioned recipe for decades; you probably will, too.

Cold, hearty salads are a must-have in the summertime, like my popular California Pasta Salad, Chinese Chicken Salad, or a classic Iceberg Wedge with Blue Cheese Dressing. Or if you’re looking for a pasta salad with minimal ingredients, my Hawaiian macaroni salad might be right up your alley!

Homemade Macaroni Salad has always had a special place in my heart. Everyone makes their own favorite version, and everyone thinks of themselves as a connoisseur. Years ago, Al’s Town and Country Market in Oxford, Wisconsin used to make the best store bought macaroni salad, but in my not-so-humble opinion, my lovely Grandma made the best pasta salad from scratch.

With a pasta salad this good, there might be the occasional squabble. It’s true! People get passionate about something so richly, indulgently delicious. Someone may want more egg than broccoli, for example. While others may help themselves to more bacon than another feels is rightfully theirs. It happens.

Better make a double recipe to keep things civil.

Making extra Macaroni Salad for a family reunion? Smart. Click and slide the number next to “servings” on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy.

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Culinary Hill by Meggan - 5d ago

This is a chicken recipe you’ll return to again and again; no matter when you make it, tomato and basil Caprese Chicken tastes like the height of summer. This recipe uses burst cherry tomatoes and a quick balsamic pan sauce; melted fresh mozzarella makes it irresistible. It’s one of the best one pot dinners you’ll ever have.

There is something so irresistible about a traditional caprese salad; which is why I have also used the key ingredients into my caprese pasta, margherita pizza recipe, and, for those who don’t like the cheese, my balsamic chicken and tomatoes.

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Culinary Hill by Meggan - 6d ago

It’s summer, and that can only mean one thing: berries! Blueberries, raspberries, and deep, dark, gorgeous blackberries. What better way to celebrate than by baking up an easy, made from scratch Blackberry Cobbler tonight?

The Midwest is cobbler, crisp, and crumble obsessed; that’s why they’re the experts when it comes to fruit desserts. If you feel the same kind of love, try Peach Cobbler, Blueberry Cobbler, or the most amazing (and surprising!) Apple Walnut Cobbler you’ll ever taste.

Making Blackberry Cobbler for a dessert exchange or as a housewarming gift? Click and slide the number next to “servings” on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy.

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Culinary Hill by Meggan - 1w ago

These darling polka-dotted Tahini Cookies have the texture of shortbread and a perfect, not-too-sweet nutty flavor. They’re guaranteed to captivate even the pickiest cookie lover, so grab a jar of tahini and get baking!

Tahini, a sesame spread, is widely popular in Israel, Turkey and throughout the Middle East. These cookies take full advantage of tahini’s subtle yet powerful allure. If you’ve got some serious peanut butter cookie fans in your life, it may be time to introduce them to the joy of tahini–they’ll be grateful! One bite of this Tahini Cookie= instant converts.

These cute little sesame honey cookies are easy to make; the dough is rolled into little balls, dipped in black and white sesame seeds, and gently baked. This cookie has lots of gluten free and vegan options, too, which are offered down below.

Making this Tahini Cookie recipe for a cookie exchange? Make some extra to keep for yourself! Click and slide the number next to “servings” on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy.

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Culinary Hill by Meggan - 1w ago

Homemade tahini is an amazing pantry staple that adds richness and dimension to hummus, cookies, and salad dressings. If you have a high powered blender or food processor, tahini is also wonderfully simple to make. This recipe is  vegan, gluten-free, and completely delicious.

Chances are you’ve eaten tahini, or sesame paste, in some form or another. It’s an important ingredient in hummus and baba ghanoush, giving these classic Mediterranean dips an earthy allure. If you love playing around with making your own nut butters with peanuts, cashews, or almonds, then sesame tahini is right up your alley.

All you need is three ingredients, then you’re off and running to make a gazillion other wonderful recipes.

Making Tahini for a giant vat of hummus? Click and slide the number next to “servings” on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy.

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The post How to Make Tahini appeared first on Culinary Hill.

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Culinary Hill by Meggan - 1w ago

Bright, fresh, and bursting with flavor, Artichoke Pasta is one of my favorite dinners to make when I’m craving Italian. I always keep a couple bags of artichoke hearts in the freezer just for this recipe, I love it that much. 

Easy, breezy pasta recipes calling your name? Try Pasta Primavera, bursting with spring veggies, or Creamy Chicken Pasta with Sun-Dried Tomatoes. Or, maybe even a fresh tomato Caprese Pasta, which is so easy and wonderfully delicious.

Making Artichoke Pasta for one big, giant Sunday Supper? Abondanza! Click and slide the number next to “servings” on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy.

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This recipe goes out to all the Pepperoni Pizza lovers in the world—you know who you are. This Pepperoni Pizza Recipe is a perfect homemade pizza that will make you think twice about delivery, featuring lots and lots of your favorite thing: pepperoni.

If pepperoni pizza isn’t your favorite, try my BBQ Chicken Skillet pizza, Margherita pizza, or Flatbread Pizza.

This easy Pepperoni Pizza cooks in a heavy skillet in under half an hour, but truthfully, you can cook it on a stone, on a steel, on the grill, or even in a big baking sheet for a pepperoni loving family. This is everything you need to know about Pepperoni Pizza at home.

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Outside of Italy, the best Margherita Pizza may be in your own kitchen. This classic Naples style pizza uses only a handful of the best ingredients: tomato, mozzarella, and fresh basil. Perfetto!

Sure, you love all things Caprese with all your heart, but have you ever tasted its close relative, the Pizza Margherita? If you prefer meat on your pizza, try my BBQ Chicken Skillet Pizza.

This Margherita pizza recipe uses the colors of the Italian flag—red, white, and green– on a thin crust that cooks quickly. A thin drizzle of extra virgin olive oil at the very end wouldn’t hurt, either.

This recipe cooks the pizza in an oven-safe skillet, like a cast iron Lodge pan, but you can cook it on a baking stone, an aluminum pizza pan, or a fancy-schmancy baking steel, too. Whatever you do, just make it!

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