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Spiralized beets, zucchini, and butternut squash make up this simple, yet tasty veggie noodle salad. It’s low-carb, gluten free with only a few simple ingredients.  It’s a great choice for a summer side dish.

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Click Here to Pin this Recipe for Spiralized Vegetable Noodle Salad A Quick and Easy Salad Made with Veggie Noodles

This is one of the easiest salads to make! The veggie noodles are not cooked. All you have to do is place them in a bowl and add the dressing and herbs.

You might be thinking raw beets and butternut squash in a salad?

Yes, it’s true and it’s delicious!

Veggie Noodle salad is slightly crunchy and similar to the texture of coleslaw. It’s a little bit sweet, it’s lemony, minty and refreshing. It’s a great side for your favorite burger or steak sandwich.

If you can find veggie noodles pre-spiralized in your supermarket, you will save even more time. If pre-spiralized noodles aren’t available, you will need a spiralizer to make the noodles from veggies.

Veggie Noodle Salad Ingredients

As with most of my recipes, you really don’t need a recipe to make this.  You can use any combination of herbs, and you can even change up the veggies (sweet potatoes?) or dressing that you choose. This combination is my favorite.

Recipe Steps for Veggie Noodle Salad

Please note that this a list of steps to give you an idea how to make this recipe. Full details are in the recipe card below.

  1. Spiralize the veggies (skip this step if they are already spiralized)
  2. Chop the herbs
  3. Place all of the spiralized vegetables into a bowl
  4. Sprinkle them with sea salt and set aside
  5. Mix up the Dressing
  6. Pat the veggie noodles dry with a towel
  7. Pour the dressing over the vegetables and serve

Total Estimated Time to Make this Recipe:  15 to 25 Minutes

Veggie Noodle Salad Variations
  • Change up the veggies.  Try sweet potatoes, yellow squash, or any firm veggie that you can spiralize.
  • Replace the lemon juice with balsamic vinegar and add a teaspoon of maple syrup.
  • Change up the Herbs.  Add fresh chopped basil, oregano or lemon balm to the salad.
You Might Also Like These Salad Recipes Print
Veggie Noodle Salad

Spiralized beets, butternut squash and zucchini make up this refreshing salad. It’s gluten free and vegan.

  • Author: Anne
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 4
  • Category: salad
  • Method: no cook
  • Cuisine: American
Ingredients
  • 2 beets cleaned and peeled and spiralized – about 2 cups spiralized
  • 1 small zucchini cleaned and spiralized  1 1/2 to 2 cups spiralized
  • 1/2 medium butternut squash cleaned and peeled and spiralized – about 2 cups spiralized
  • 1 teaspoon sea salt
  • 1 1/2 teaspoons fresh chopped mint
  • DRESSING
  • 3 tablespoons olive oil
  • 1 clove crushed garlic
  • 1 tablespoon freshly squeezed lemon juice
Instructions
  1. place the veggie noodles into a large bowl
  2. add the sea salt and mix
  3. allow the noodles sit a room temperature for about 15 minutes
  4. while noodles are resting make the dressing by combining all ingredients and mixing well
  5. pat dry the noodles dry with a paper towel
  6. stir in the herbs and dressing and serve
Notes
  • Change up the veggies.  Try sweet potatoes, yellow squash, or any firm veggie that you can spiralize.
  • Replace the lemon juice with balsamic vinegar and add a teaspoon of maple syrup.
  • Change up the Herbs.  Add fresh chopped basil, oregano or lemon balm to the salad.

Nutrition information is provided by Nutrifox,  an online calculator and is meant to be used for informational purposes only.  Even though I try to provide accurate information, these figures should still be considered as estimates

Nutrition
  • Calories: 110
  • Sugar: 3.7g
  • Sodium: 363mg
  • Fat: 6.8g
  • Saturated Fat: 0.9g
  • Unsaturated Fat: 0.7g
  • Carbohydrates: 11.7g
  • Fiber: 2.1g
  • Protein: 1.2g

Keywords: veggie salad, veggie noodle salad, spiralzied veggies

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Chicken chopped salad is a fresh and colorful salad made with an assortment of fresh ingredients tossed with a homemade lemon vinaigrette.  It’s perfect for lunch or a quick and healthy dinner.

Click Here to Pin This Recipe for Chicken Chopped Salad

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The Best Chopped Salad

When the weather is warm, you will find  chicken chopped salad or  Asian Pasta Salad with Chicken.  on our dinner table a lot. It’s packed with fresh vegetables, lean chicken, beans, eggs and cheese.  It’s like a salad bar in a bowl.

The only difference is that the ingredients are chopped into small pieces, making each bite a tasty combination of all of the flavors going on in the salad.

Chicken chopped salad or any dinner salad can be made ahead of time; a bonus when you are short on time to prepare dinner, and it’s great way to use up left over food in your fridge.

You can use any combination of ingredients to make a chopped salad. I like to start with a base of ingredients and build from there.

Chicken Chopped Salad Ingredients

You can use as many different ingredients as you like to a chopped salad, the possibilities are endless. I start with a base and build my salad from there.  Here is a list of base ingredients followed by the ingredients I used to make this chopped salad recipe.

Base Ingredients
  • Romaine Lettuce
  • Cucumbers
  • Cabbage
  • Onions

Additional Ingredients Used to Make this Chopped Salad Recipe
  • Hard Boiled Egg
  • Grilled Chicken Breast
  • White Beans
  • Olives
  • Crumbles of blue cheese, feta or shredded cheddar

Dressing Ingredients
  • Fresh lemon juice
  • Extra virgin olive oil
  • Fresh Garlic
  • Dijon mustard
Recipe Steps for Chicken Chopped Salad

Please note that this a list of steps to give you an idea how to make this recipe. Full details are in the recipe card below.

  1. Chop up all of the ingredients into uniform sized pieces
  2. Add the ingredients to a bowl
  3. Mix Up the Dressing and pour it over the salad
  4. Toss the salad and enjoy

Total Estimated Time To Make this Recipe: 20 to 30 Minutes


Chicken Chopped Salad Tips
  • Chop all of the ingredients into similar bite-sized pieces. I like to cut them into 1 inch sized pieces, but you can use any size  you like.
  • Make the salad ahead of time – chop up all of the ingredients and store them in separate containers in the refrigerator for two to three days. When it’s time to eat the salad, toss all of the ingredients together and serve.
  • Use up leftover dressed salad within one day. Once the salad has been dressed, it will become soggy.
  • Add the dressing just before serving to keep the salad fresh and crisp.
Chopped Salad Recipe Variations
  • Swap out the chicken for cooked shrimp or steak
  • Make it vegetarian or vegan by adding grilled or roasted tofu in place of the meat
  • Add More Vegetables. You can use any of your favorite veggies to this salad, here are some suggestions: bell peppers, zucchini, celery, broccoli, cauliflower, avocado, shaved Brussels sprouts, shredded carrots, tomatoes, artichoke hearts, hot pepper slices.
  • Add more protein with any combination of nuts and seeds such as pumpkin seeds, sunflower seeds, almonds, or walnuts.
  • Change up the Beans. The white beans can be substituted with chickpeas, kidney beans or black beans.

You Might Also Like these Salad Recipes Print
Chicken Chopped Salad

Chicken chopped salad is a fresh and colorful salad made with an assortment of fresh ingredients tossed together in a homemade lemon vinaigrette.

  • Author: anne
  • Prep Time: 30
  • Total Time: 30
  • Yield: 4 - 6
  • Category: Salad
  • Method: No Cook
  • Cuisine: American
Ingredients

1 head of rinsed and dried romaine lettuce

1/2 head of purple cabbage shredded

1 cucumber

1/2 cup  chopped kalamata or Castelvetrano olives or an equal combination of both

8 ounces grilled chicken breast

2 hard boiled eggs

1/2 cup white beans

4 to 6 ounces of crumbled or shredded cheese

DRESSING:

1/4 cup fresh squeezed lemon juice

1/2 cup extra virgin olive oil

1 clove crushed garlic

a dash of sea salt

1/2 teaspoon dijon mustard

Instructions
  1. Chop all of the ingredients into uniform bite sized pieces and place in a large salad bowl
  2. Add the Beans
  3. Mix up the dressing and pour over the salad just before serving.
Notes
  • Swap out the chicken for cooked shrimp or steak
  • Make it vegetarian or vegan by adding grilled or roasted tofu in place of the meat
  • Add More Vegetables. You can use any of your favorite veggies to this salad, here are some suggestions: bell peppers, zucchini, celery, broccoli, cauliflower, avocado, shaved Brussels sprouts, shredded carrots, tomatoes, artichoke hearts, hot pepper slices.
  • Add more protein with any combination of nuts and seeds such as pumpkin seeds, sunflower seeds, almonds, or walnuts.
  • Change up the Beans. The white beans can be substituted with chickpeas, kidney beans or black beans.

This salad serves 4 to 6.  Four as a main dish and 6 as a side dish. Nuturtion information is calculated on four servings.

Nutrition information is provided by Nutrifox,  an online calculator and is meant to be used for informational purposes only.  Even though I try to provide accurate information, these figures should still be considered as estimates

Keywords: chopped salad, chopped salad with chicken, chicken chopped salad

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Stay cool in the kitchen this summer with slow cooked baked beans made in a slow cooker.  They are sweet, spicy, vegetarian and super easy to make.

Click Here To Pin This Recipe for Slow Cooked Baked Beans

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Some people put their slow cookers away for the summer but I don’t. I use my slow cooker all year long. It’s a convenient way to prepare food ahead of time and forget about it until it’s time to eat.

One of our favorite summer slow cooked dishes is baked beans. The beans cook nice and slow allowing the flavors to blend together and the kitchen stays nice and cool without the oven on.

Serve  slow cooked beans as a main dish with a side salad or serve them with your favorite burger.

The Ingredients

This recipe is made with simple and wholesome ingredients and can be put together in no time.

Here is what you will need to make slow cooked baked beans

Recipe Steps to Make Slow Cooked Baked Beans

Please note that this a list of steps to give you an idea how to make this recipe. Full details are in the recipe card below.

  1. Chop the onions, garlic and chipotle pepper
  2. Add all of the ingredients to a slow cooker
  3. Cook for 6 hours on low

Total Estimated Time to Make this Recipe: 15 Minutes PLUS 5 hours cooking time

Tips & Variations for Slow Cooked Baked Beans
  • Baked beans are traditionally made with navy beans, but you can use any type of bean that you like.  I use a combination of black, kidney and navy beans.
  • Canned or dried beans can be used to make this recipe.  If you choose to use dried beans, they need to be soaked and cooked before adding them to the slow cooker with the other ingredients.
  • The beans will be ready after cooking for 5 hours, and you can leave them on for up to 2 hours longer to keep them warm until you are ready to eat.
  • Substitute the chili pepper in adobo sauce with 1 tablespoon chipotle chili powder
  • Slow cooked baked beans are vegan, if you are a  meat lover, change them up by adding 1/2 cup of crumbled bacon.
Serve your Slow Cooked Beans With Print
Slow Cooker Baked Beans

Slow Cooked Baked Beans perfect for your next summer barbecue or pot luck. Serve them as a main course with a salad for a vegan meal.

  • Author: Anne
  • Prep Time: 15 mins
  • Cook Time: 5 hours
  • Total Time: 5 hours 15 mins
  • Yield: 6-8
Ingredients
  • 1 1/2 cups black beans
  • 1 1/2 cups white beans
  • 1 1/2 cups kidney beans
  • 1 medium diced onion
  • 1 clove garlic
  • 3/4 cup organic tomato paste
  • 2 tablespoons Dijon mustard
  • 1 1 /2 tablespoons real maple syrup or honey
  • 1  cup vegetable broth or your favorite light craft beer
  • 1 chipotle chili pepper in adobo sauce that has been chopped
  • 2 teaspoons cumin
  • 1 teaspoon sea salt
Instructions
  1. Chop the onions, garlic and chipotle chili pepper
  2. Place all ingredients into a slow cooker and mix well
  3. cook on low heat for 5 to 6 hours
Notes

Nutrition information is provided by Nutrifox,  an online calculator and is meant to be used for informational purposes only.  Even though I try to provide accurate information, these figures should still be considered as estimates.

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This Arugula Pesto recipe with walnuts and basil combines the peppery flavor of arugula with sweet basil, garlic, walnuts and olive oil to make a twist on traditional pesto sauce.

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Click Here to Pin This Arugula Pesto Recipe Pesto Is Not Just for Basil

Pesto! It is so fitting for summer. It’s made with fresh ingredients, doesn’t have to be cooked, and it only takes minutes to make. It’s a great way to use up those extra herbs or produce that you can’t eat fast enough, and there are so many ways to enjoy it!

Traditional Pesto is a bright green sauce that originated in Genoa, Italy many, many years ago.  It is typically made from fresh basil, pine nuts, garlic, fresh Parmesan and olive oil, but today there are many variations.

You can use any green or combination of greens to make pesto. Think spinach, chard, asparagus, broccoli, a mixture of fresh herbs and you can even go beyond green if you like. I’ve seen recipes for beet pesto though I have not tried it yet.

Arugula pesto with walnuts and basil has become a favorite on our table, we love the zesty flavor combination of arugula, basil and garlic. It tastes great on everything.

Arugula Pesto with Walnuts and Basil Ingredients

Since pesto is not cooked, it is important to use the freshest ingredients, and that includes the olive oil. There are many sub-par bottles of olive oil sitting on the supermarket shelves. When you are using fresh ingredients to make pesto, why stop at the oil?

I recently had the opportunity to try olive oil from The Fresh-Pressed Olive Oil club which is what  I used in this recipe. If you love olive oil and use it often, you should check Fresh-Pressed out.

When you join the club, you will receive fresh olive oil from around the world quarterly. I have to say it is the best olive oil that I have tasted and bumped up the flavor in this already delicious pesto.

Here is What You Will Need to Make this arugula pesto with basil

Recipe Steps To Make This Arugula Pesto Recipe

Please note that this a list of steps to give you an idea how to make this recipe. Full details are in the recipe card below.

  1. Rinse and dry the arugula and basil
  2. Remove any thick stems from basil
  3. Place the ingredients except the oil into a food processor and blend
  4. Drizzle in the oil and process until blended – adjust  the consistency with water as needed

 Total Estimated Time to Make this Recipe: 15 to 20 minutes

How to Serve Any Type of Pesto 

There are so many ways to enjoy pesto, When I make it, I make up big batches and freeze it.  Here are some serving suggestions:

  • Serve it on pasta
  • Brush onto grilled veggies, seafood or chicken
  • Add it to your meat marinade for extra flavor
  • Spread it on top of your favorite homemade pizza crust
  • Add it to salad dressings
  • Drizzle it over fresh sliced tomatoes and top with shredded mozzarella or parmesan cheese
  • Stir it into hummus or Greek Yogurt for a flavorful dip
  • Dress up a sandwich with it
  • Use it to flavor up red pasta sauce

Storing Arugula Pesto (or any type of pesto)
  1. For meal prep. Pesto is an easy make ahead idea. Blitz up a batch and store it in and air tight container in the refrigerator for up to three days.
  2. Freeze leftover pesto in ice cube trays or small cupcake tins.  Once it is frozen, remove them and store the little cubes of pesto in an a freezer container for up to 6 months. I love adding these little cubes to my homemade marinara sauce in the middle of winter.
Arugula Pesto Recipe Tips and Variations
  • If you are making pasta to go with your pesto, save some of the pasta water and adjust the texture of the sauce with it the pasta water.
  • The best type of pasta to serve with pesto sauce is linguine, angel hair or  pasta that has ridges so that the sauce sticks to it. My favorite is Whole Wheat Gobetti from Bionature.  Penne, rigatoni, shells and fusilli are also good choices.
  • Make it Vegan.  Substitute the Parmesan Cheese with 1/8 cup nutritional yeast
  • Leave out the basil and use 4 cups of arugula.
  • Replace the walnuts with almonds, sunflower seeds or pine nuts or a mixture of nuts and seeds.
  • Roast the garlic before adding it to the pesto to mellow out the garlic flavor.
Here are Some More Arugula Recipes to Enjoy Print
Arugula Pesto with Basil

This Arugula Pesto recipe with walnuts and basil combines the peppery flavor of arugula with sweet basil, garlic, walnuts and olive oil to make a twist on traditional pesto sauce.

  • Author: anne
  • Prep Time: 15 minutes
  • Total Time: 15
  • Yield: 3/4 cup aprox
  • Category: no cook
  • Cuisine: Italian
Ingredients
  • 3 cups fresh baby arugula
  • 1 cup fresh basil
  • 1/2 cup extra virgin olive oil
  • 1 clove garlic
  • 1/2 cup chopped shelled chopped walnuts
  • 1/2 cup Parmesan cheese
Instructions
  1. Place the walnuts, garlic and cheese into a food processor and process until all ingredients are blended together – about 30 seconds
  2. Add the arugula and basil -pulse until leaves have broken up
  3. Gradually add the oil while the processing
  4. Adjust consistency by adding water
Notes
  • Leave out the basil and use 4 cups of arugula.
  • Replace the walnuts with almonds, sunflower seeds or pine nuts or a mixture of nuts and seeds.
  • Roast the garlic before adding it to the pesto to mellow out the garlic flavor.
  • Nutrition information calculation is for pesto sauce only, and does not include the pasta

Nutrition information is provided by Nutrifox,  an online calculator and is meant to be used for informational purposes only.  Even though I try to provide accurate information, these figures should still be considered as estimates.

Keywords: pesto recipe, pesto sauce, arugula pesto recipe

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Eggplant meatballs are hearty meatless meatballs that can be served as a main course, in a sandwich or as an appetizer.  Whichever way you choose to serve this eggplant meatballs recipe, you will not be disappointed because these “meatballs” are yummy!

This post may contain affiliate links for more information, please see our Disclosure.

Click Here to Pin This Recipe For Eggplant Meatballs The Eggplant Meatballs Vegetarian Style

These meatballs! Every time I make them, I know they are made with eggplant, yet when I see them covered in homemade marinara sauce, my mind says they are made with meat.

The first bite is always a surprise. Every time.

The second bite says yes! These meatballs are made with eggplant, it’s OK, and they taste delicious.

Drench the eggplant meatballs in homemade marinara sauce for an hour or more, and they will soak up all of the flavors in the sauce yum! They are lighter in texture than a traditional meatball, they contain protein thanks to the walnuts and chickpeas,they will fill you up in a healthy kind of way!

Eggplant Meatball Ingredients
  • Olive Oil
  • Eggplant
  • Water
  • Onion
  • Garlic
  • Chickpeas
  • Walnuts
  • Egg
  • Fresh Grated Parmesan Cheese
Recipe Steps for This Eggplant Meatballs Recipe

Please note that this a list of steps to give you an idea how to make this recipe. Full details are in the recipe card below.

  1.  Prepare the ingredients.  Cut the eggplant into cubes, process the chickpeas and walnuts in a food processor
  2. Cook the eggplant
  3. Cook the onions and garlic
  4. Add the cooked eggplant, onions and garlic to the chickpeas and walnuts and process again
  5. Stir in the egg and Parmesan Cheese
  6. Place the mixture into the refrigerator for at least an hour so that it is easy to form into balls
  7. Roll the mixture into balls
  8. Bake

Total Estimated Time to make this recipe: 1 hour 50 Minutes to 2 Hours

Eggplant Meatballs Tips and Variations
  • If you are in  a hurry, speed up the chilling time by placing the mixture in the freezer for 20 to 30 minutes.
  • Meal-Prep Tip!  Make a double batch of this eggplant meatballs recipe and freeze the extras. Once the meatballs have been cooked, place them on a baking sheet in the freezer until they are frozen.  Remove them from the baking sheet and store them in a freezer container for up to three months.
  • For vegan/dairy-free eggplant meatballs,  replace the Parmesan cheese with 1/4 cup nutritional yeast and the egg with a flax egg (1 tablespoon ground flaxseed combined with 2 tablespoons water)
  • Serve the meatballs on a hoagie roll topped with melted mozzarella cheese, on top of your favorite pasta or zoodles, or in sauce for an appetizer.
You might also like These Recipes Print
Eggplant Meatballs

Eggplant meatballs are a tender and flavorful alternative to their meat counterpart.

  • Author: anne
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 12 meatballs
  • Category: Dinner
  • Method: Oven
  • Cuisine: Italian
Ingredients

2 tablespoons olive oil

1 pound eggplant rough chopped

1/4 cup water

1 small diced onion

2 cloves crushed garlic

1 cup chickpeas

1/4 cup chopped walnuts

1 Egg

1/4 cup parmesan cheese

Instructions
  1. Add 1 tablespoon oil to a skillet and heat over medium-high heat.  Once  the water is hot hot add the eggplant chunks and water.
  2. Cook the eggplant while stirring occasionally for about 15 minutes until the eggplant becomes tender
  3. While the eggplant is cooking pulse chickpeas and walnuts in a food processor until they are the size of breadcrumbs
  4. Once the eggplant is cooked,  transfer to the food processor along with the walnuts and chickpeas
  5. Add the remaining oil to the skillet along with onions and garlic.  Cook until they become translucent – about 5 minutes, and add them to the food processor and process again
  6. Place the mixture into a mixing bowl
  7. In a separate bowl whisk one egg and stir it into the eggplant mixture along with the cheese mix until everything is combined
  8. Place the meatball mixture in the refrigerator for at least an hour
  9. Remove the mixture from the freezer, and pre-heat the oven to 400
  10. Roll the mixture into balls about 2 inches in size
  11. Place the meatballs onto  a baking sheet that’s been lined with parchment paper and bake until browned – about 15 to 20 minutes
Notes
  • For vegan/dairy-free eggplant meatballs,  replace the Parmesan cheese with 1/4 cup nutritional yeast and the egg with a flax egg (1 tablespoon ground flaxseed combined with 2 tablespoons water)
  • Serve the meatballs on a hoagie roll topped with melted mozzarella cheese, on top of your favorite pasta or zoodles, or in sauce for an appetizer.

Nutrition information is provided by Nutrifox,  an online calculator and is meant to be used for informational purposes only.  Even though I try to provide accurate information, these figures should still be considered as estimates.

Keywords: vegan meatballs, vegetarian meatballs, meatless meatballs, meatballs

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Cucumbers and onions in vinegar is a combination of  crispy cucumbers and onions in a tangy yet slightly sweet vinegar. It’s a classic summer side dish that can be made in minutes.

This post may contain affiliate links for more information, please see our Disclosure.

Click Here to Pin This Recipe for Cucumbers and Onions in Vinegar A Simple Cucumber Salad

When I was growing up, cucumbers and onions in vinegar were a regular on our dinner table in the summer. Early July through most of August my dad’s garden was overflowing with cucumbers and quite a few other vegetables, but this salad is the one most vivid in my memory.

It was easy for my mom to slice up healthy cucumbers and soak them in vinegar until it was time for dinner. The longer the cucumbers and onions soaked in the vinegar, the better the salad would taste.

Cucumbers are low in calories and full of nutrients and water. They are cool, hydrating and nutritious which makes this salad perfect for a simple side dish.

Even though this salad reminds me of summer, it tastes great with Swedish Meatballs any time of the year.

The Ingredients

Some of the simplest recipes are the best and cucumbers in vinegar is no exception. The ingredient list is a short one. Here is what you will need to make this salad:

Cucumbers with Onions and Vinegar Recipe Steps

Please note that this a list of steps to give you an idea how to make this recipe. Full details are in the recipe card below.

  1. Slice the cucumbers and onions and place them in a mixing bowl
  2. Sprinkle the vegetables with sea salt and coconut sugar and stir
  3. Place the dish in the refrigerator for at least 30 minutes to allow the cucumbers to release water
  4. Pour the vinegar over the cucumbers and onion and stir
  5. Top the salad with fresh chopped dill and fresh ground pepper

Total Estimated Time to Make this Recipe: 45 to 50 Minutes

Cucumbers and Onions with Vinegar Tips and Variations
  • The best type of cucumber to use in this salad is the standard slicing cucumber or pickling cucumber.
  • Don’t peel the cucumbers completely. The skin is where most of the nutrients are. If the skin seems tough peel strips off leaving part of the skin on.
  • The cucumbers should release enough water to dilute the vinegar, if you need to adjust the taste, add a few tablespoons of water.
  • Red onions can be substituted with vadilia onions, which are a little bit sweeter than red onions
  • Change up the Cucumbers and replace them with thinly sliced zucchini
  • Change up the vinegar, replace the white vinegar with red or apple cider vinegar
  • Store cucumbers with vinegar and onions the refrigerator for up to a week.

You  Might Also Like these Summer Recipes Print
Cucumbers and Onions in Vinegar

Cucumbers and onions in vinegar is a combination of  crispy cucumbers and onions in a tangy yet slightly sweet vinegar. It’s a classic summer side dish that can be made in minutes.

Ingredients
  • 3 medium cucumbers
  • 1 medium red onion
  • 2 tablespoons sea salt
  • 1 1/2  tablespoons coconut sugar
  • 1/2 cup white wine vinegar
  • 2 tablespoons fresh chopped dill
  • pepper to taste
Instructions
  1. with a sharp knife or mandolin slice the cucumbers and onions very thin
  2. place the onions and cucumbers into a bowl; sprinkle with the sea salt and sugar and mix well
  3. set the mixture aside for at least one hour to allow the cucumbers to release water
  4. add the vinegar and stir – adjust the salad with pepper and sugar to taste
  5. top them with fresh dill
Notes
  • Red onions can be substituted with vadilia onions.
  • Change up the vinegar, replace the white vinegar with red or apple cider vinegar
  • The cucumbers should release enough water to dilute the vinegar, if you need to adjust the taste, add a few tablespoons of water.

Nutrition information is provided by Nutrifox,  an online calculator and is meant to be used for informational purposes only.  Even though I try to provide accurate information, these figures should still be considered as estimates.

Did you make this recipe?

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This mushroom veggie burger is packed with wholesome ingredients and full of flavor. It’s  vegan and gluten-free.

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Click Here to Pin This Recipe for Mushroom Veggie Burger Favorite Veggie Burger Recipe

If you are looking for a simple, flavorful recipe for a veggie burger, look no further because this will be your new favorite recipe.

Portobello mushrooms, walnuts, quinoa, and vegetables are the stars in these burgers, unlike many of the packaged veggie burgers which can contain some pretty mysterious additives. Are there really vegetables in them?

Make up a double batch of these veggie burgers and freeze them, they taste much better than the pre-packaged burgers and cook up fast.

Veggie Burger Ingredients

You can use any combination of vegetables that you like in this recipe, here is a list of base ingredients:

Recipe Steps for Mushroom Veggie Burgers

Please note that this a list of steps to give you an idea how to make this recipe. Full details are in the recipe card below.

  1. Prepare the ingredients.  Separately place the carrots, onions, mushrooms, garlic and walnuts to a food processor and process until each ingredient is crumbly.
  2. Mix the flax seed meal together with the water and set aside
  3. After each of the above has been processed, place them into a heated skillet and cook them.
  4. Once the vegetables are cooked, place them into strainer and press out as much liquid as you can.
  5. Add the cooked quinoa
  6. Stir in the flax egg the regular egg.
  7. Add the tamari sauce, nutritional yeast or cheese and mix well.
  8. Refrigerate for 40 – 45 minutes which will make it easier to form them into patties
  9. Form the mixture in patties, and cook them.

Total Estimated Time needed to make this recipe: 60 to 70 minutes

Tips and Variations For Mushroom Veggie Burgers
  • Change up the vegetables that you add to your burgers, we like shredded zucchini, butternut squash or beets.
  • The mixture for the veggie burgers will be mushy and fragile and it’s important to form them while the mixture is cold. If you are in a hurry, place them in the freezer for about15 minutes
  • The best pan for cooking mushroom veggie burgers is a non-stick skillet.  I typically use cast iron for most  skillet dishes, however it is much easier to cook these on a non-stick surface.
  • Freeze your veggie burgers. Unused  cooked veggie burgers can be frozen by placing them onto a parchment lined baking sheet and placing it into the freezer. Once the burgers are frozen, remove them from the cooking sheet and place them into an air tight container for up to three months. No need to thaw the burgers, simply reheat them in a skillet.
  • Vegetarian Version – This  recipe is vegan, you can easily change it to vegetarian by using one egg in place of the flax egg and replacing the nutritional yeast with 1/4 cup of fresh grated Parmesan cheese.
  • Serve your veggie burgers on a bed of field greens or on a whole grain roll topped with onions, lettuce and tomato.

You Might Also Like these Vegetarian/Vegan Ideas: Print
Mushroom Veggie Burgers

Mushroom veggie burgers are made with fresh vegetables. They are meaty and satisfying!

  • Author: Anne
  • Prep Time: 40 mins
  • Cook Time: 25 mins
  • Total Time: 1 hour 5 mins
  • Yield: 4 to 6
  • Category: Dinner
  • Method: Stove-Top
  • Cuisine: American
Ingredients
  • 2 tablespoons olive oil divided
  • 2 carrots, peeled and chopped into large pieces
  • 2 portobello mushrooms cleaned, gills removed and chopped into large pieces
  • 1 small onion rough chop
  • 1 clove garlic rough chop
  • 1/2 cup walnut halves
  • 1 tablespoon flax seed meal mixed with 3 tablespoons water for a flax egg
  • 1/8 cup nutritional yeast
  • 1 tablespoon tamari sauce
  • 3/4 cup cooked quinoa
Instructions
  1. place the carrots into a food processor and pulse them until they are in rice sized pieces and place them into a mixing bowl
  2. Add the mushrooms to the food processor and pulse them into a fine texture and add them to the bowl
  3. next add the onion and garlic pulse to a fine texture and add to the bowl
  4. add the walnut halves and pulse them into small pieces and add the bowl
  5. mix together the flax seed with water and set aside
  6. heat 1 tablespoon of oil in a skillet over medium heat, once hot add the mushroom and vegetable mixture to the  skillet and cook over medium heat for about 10 minutes
  7. using a strainer drain as much liquid as you can from the vegetables.  You can also top the veggie mixture in the strainer with a paper towel and press down to release even more liquid.
  8. place the vegetable mixture back in bowl and stir in the flax egg
  9. stir in the  tamari sauce and nutritional yeast and combine well
  10. place the burger mixture into the refrigerator for approximately 30 minutes
  11. remove the cooled mixture from the refrigerator and using your hands gently form the mixture into into patties
  12. add the remaining oil to a non-stick skillet and cook the burgers over medium heat until browned and cooked through about 15 minutes.
Notes
  • Vegetarian Version – This  recipe is vegan, you can easily change it to vegetarian by using one egg in place of the flax egg and replacing the nutritional yeast with 1/4 cup of fresh grated Parmesan cheese.
  • Serve your veggie burgers on a bed of field greens or on a whole grain roll topped with onions, lettuce and tomato.

This recipe yields 4 large or 6 smaller burgers.  Nutritional information is calculated for 4 burgers.

Nutrition information is provided by Nutrifox,  an online calculator and is meant to be used for informational purposes only.  Even though I try to provide accurate information, these figures should still be considered as estimates.

Keywords: Veggie Burger, Mushroom Veggie Burger

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Red white and blue salad is a festive colorful fruit salad made with juicy watermelon and sweet blueberries mixed with a naturally sweet lemony dressing.  It’s refreshing and the perfect addition to a summer meal.  

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Summer!  The weather is warm, the days are longer and there is so much fresh produce available.

I am in food heaven.

During the summer you can find me at local farm markets grabbing all of the fresh fruit that I can so I can turn it into fruit salad.

July 4th is just around the corner, and I thought a festive fruit salad would be an appropriate way to celebrate the holiday.

This salad can be served as a side with dinner, we love it with grilled chicken, fish or burgers.  It also tastes great after dinner as a light dessert.

The Ingredients

The ingredients are simple and fresh which is what makes this salad so good. Here is what you will need:

  • Fresh blueberries
  • Fresh watermelon
  • Feta Cheese
  • Fresh mint and basil
  • Olive oil
  • Fresh squeezed lemon juice

Recipe Steps for Red White and Blue Salad

Please note that this a list of steps to give you an idea how to make this recipe. Full details are in the recipe card below.

  1. Prepare the ingredients.  Rinse and drain the blueberries, cut the watermelon and herbs
  2. Add the prepared ingredients to a medium sized bowl
  3. Mix up the dressing and pour it over the fruit and herbs
  4. Gently Mix in the Feta Cheese

Total estimated time to make this recipe:  20 to 30 minutes

Red White and Blue Salad recipe Tips and Variations
  • For a dairy-free or vegan version, replace the feta cheese with a white fruit or vegetable  such as apples, jicama, or cucumber
  • Substitute the lemon juice for fresh lime or orange juice
  • Replace the watermelon with strawberries
You Might Also Like These Summer Favorites Print
Red White and Blue Salad

Red white and blue salad is a festive colorful fruit salad made with juicy watermelon and sweet blueberries combined with a naturally sweet lemony dressing.  It’s refreshing and perfect for the summer holidays! 

  • Author: anne
  • Prep Time: 20
  • Total Time: 20
  • Yield: 4 to 6
  • Category: Salad
  • Method: no cook
  • Cuisine: American
Ingredients

1 Pint fresh blueberries

3 cups chopped watermelon (about one half of a small watermelon)

1 tablespoon chopped fresh mint

1 tablespoons chopped fresh basil

1 1/2 tablespoons freshly squeezed lemon juice

1 1/2 tablespoons olive oil

1/2 to 1 teaspoon maple syrup

1/4 cup feta cheese crumbles

Instructions

chop the fruit and place into a bowl

combine lime juice with syrup in a jar or small bowl

pour over fruit and top with chopped mint

Notes
  • For a dairy-free or vegan version, replace the feta cheese with a white fruit or vegetable  such as apples, jicama, or cucumber
  • Substitute the lemon juice for fresh lime or orange juice
  • Replace the watermelon with strawberries

Nutrition information is provided by Nutrifox,  an online calculator and is meant to be used for informational purposes only.  Even though I try to provide accurate information, these figures should still be considered as estimates.

Keywords: fruit salad, red white and blue fruit salad

Did you make this recipe?

Tag @simpleandsavory on Instagram and hashtag it #simpleandsavory

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Blueberry barbecue sauce is naturally sweet with a little bit of tang. It’ tastes  great slathered on grilled chicken, pork or tofu.

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Homemade Is Always Better

After searching high and low for a barbecue sauce that doesn’t have a lot of added sugar or high fructose corn syrup, I decided to start making my own.

Homemade always tastes better, and when I realized how easy barbecue sauce is to make, homemade has become a regular when we serve barbecue sauce.

Blueberries are in season and when they are combined with a little bit of maple syrup, they add a subtle sweet flavor to the barbecue sauce.  Don’t you love the dark purple color?

Sweetening recipes with fresh fruit is something do a lot. I then adjust the sweetness at the end of preparation with a natural sweetener like maple syrup or honey.  It’s an easy way to control the amount of sugar in a recipe.

The Ingredients

The key to fresh tasting homemade food is to start out with quality ingredients, and barbecue sauce is no exception.  Here is what you will need to make homemade blueberry barbecue sauce:

Recipe steps to make Homemade Blueberry Barbecue Sauce
  1. Wash and dry the blueberries, and add them to a sauce pan
  2. Crush the garlic using a garlic crusher and add it to the pan with the blueberries
  3. Add all of the ingredients to a sauce pan and cook on low heat and adjust the sweetness
Blueberry Barbecue Sauce Recipe Tips
  • For a smooth bbq sauce, use an immersion blender after the sauce has finished cooking and blend until smooth
  • If you don’t have fresh blueberries, you can use frozen blueberries
  • Change it up! Substitute  the blueberries for 1 cup of raspberries or blackberries
  • This sauce tastes great smeared on grilled chicken, pork or tofu
You Might Also Like These Summer Recipes Print
Blueberry Barbecue Sauce
  • Author: anne
  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 35 minutes
  • Yield: 1 cup
  • Category: Suace
  • Method: stove top
  • Cuisine: american
Ingredients
  • 1 cup fresh blueberries
  • 1/2 cup organic naturally sweet sugar ketchup
  • 1/2 cup apple cider vinegar
  • 1 tablespoon maple syrup (you can adjust this to your taste)
  • 1 clove fresh garlic, crushed
  • 1 1/2 teaspoons chipotle chili powder
Instructions
  1. Wash and dry the blueberries
  2. Add the 1/2 cup ketchup, 1/2 cup apple cider vinegar, crushed garlic and 1 1/2 teaspoons chili powder to a sauce pan and cook on low heat stirring occasionally until the blueberries become very soft – about 30 minutes
  3. Add 1 tablespoon maple syrup, and check the taste for sweetness and adjust
Notes
  • For a smooth bbq sauce, use an immersion blender after the sauce has finished cooking and blend until smooth
  • If you don’t have fresh blueberries, you can use frozen blueberries
  • Change it up! Substitute  the blueberries for 1 cup of raspberries or blackberries
  • This sauce tastes great smeared on grilled chicken, pork or tofu

Nutrition information is provided by Nutrifox,  an online calculator and is meant to be used for informational purposes only.  Even though I try to provide accurate information, these figures should still be considered as estimates

Keywords: homemade bbq sauce, homemade barbecue sauce, barbecue sauce

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Asian chicken lettuce wraps are packed with lean ground chicken, fresh vegetables and tons of flavor. It’s a low-carb meal that is full of simple, healthy ingredients and it’s gluten-free.

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The Lettuce Wraps

Last week I picked up a few beautiful heads of Boston lettuce at a farmer’s market, and the first thing that came to my mind was  Asian chicken lettuce wraps.  They are super easy to make, and in one pan!

Boston lettuce has large, soft, tender cup-like leaves which are ideal to wrap around the delicately seasoned ground chicken and vegetables.

This recipe is the perfect balance of sweet, salty and crunch all in one bite. They taste great for dinner or lunch wrapped up or on a bed of lettuce leaves.

The Ingredients

Asian Chicken Lettuce Wraps Recipe Steps

Please note that this a list of steps to give you an idea how to make this recipe. Full details are in the recipe card below.

  1. Wash and dry the lettuce leaves
  2. Chop the vegetables
  3. Combine  the sauce ingredients
  4. Make the slurry
  5. Heat the oil and brown the chicken and remove it from the pan
  6. Cook the vegetables
  7. Place the chicken back into the pan with the vegetables and stir in the sauce
  8. Thicken the sauce
  9. Place ¼ to half cup of the mixture into two to three stacked lettuce leaves and enjoy

Total Estimated Time to Make this Recipe: 35 to 45 minutes

Tips and Variations for Making Asian Lettuce wraps
  • The best lettuce to use in this recipe is Boston Lettuce because of its large leaves. If Boston lettuce is not available, the next best option would be bibb lettuce, or any lettuce with larger sized leaves. such as red leaf, green leaf or romaine lettuce.
  • Replace the ground chicken with ground turkey breast or ground pork.
  • For a more substantial lettuce wrap, add ¼ cup steamed brown rice to your wrap
  • Meal Prep Tip: double the recipe and serve it another night in a salad or rice bowl
  • For A Vegan/Vegetarian Version:  Replace the chicken with a block of crumbled firm tofu
  • Make Ahead Tip: chop the vegetables, mix up the sauce a day or two before and store in the refrigerator.  When you are ready to serve your lettuce wraps, cook the chicken and vegetables  and add the sauce.
Print
Asian Chicken Lettuce Wraps Recipe

Asian chicken lettuce wraps are packed with lean ground chicken, fresh vegetables and tons of flavor. It’s a low-carb meal, that is full of simple, healthy ingredients and it’s gluten-free.

  • Author: anne
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 3 to 4
  • Category: Dinner
  • Method: Stove-Top
  • Cuisine: Asian
Ingredients
  • 1 pound ground chicken breast
  • 1 1/2 tablespoons olive or avocado oil
  • 1 small zucchini chopped
  • 2 carrots, peeled and chopped
  • 1 red bell pepper, chopped
  • 2 tablespoons green onions, sliced
  • head of Boston Lettuce, washed and dried
  • 1 tablespoon arrowroot
  • 2 tablespoons water

SAUCE

3 tablespoons tamari sauce

1 1/2 teaspoons fresh grated ginger

1 tablespoon sesame oil

2 cloves of garlic, crushed

2 tablespoons rice wine vinegar

2 tablespoons water

Instructions
  1. Mix up the sauce and set it aside
  2. Combine the 1 1/2 tablespoons arrowroot and 2 tablespoons water to make a slurry and set it aside
  3. Chop up the vegetables
  4. Heat 1/2 tablespoon of  oil in a large frying pan add the chicken breaking it up and cooking it  until it’s cooked through and remove from heat
  5. Add the  remaining oil to the pan, add the chopped vegetables and stir-fry until they begin to soften
  6. Place the chicken back into the pan with the vegetables and stir in the sauce
  7. Stir in the slurry and reduce heat until sauce thickens (arrowroot should be added just before serving when using as a thickener)
Notes

This recipe serves three to four people for a light meal.  Nutrition information is based on 4 servings

Nutrition information is provided by Nutrifox,  an online calculator and is meant to be used for informational purposes only.  Even though I try to provide accurate information, these figures should still be considered as estimates.

Keywords: lettuce wraps, chicken lettuce wraps

Did you make this recipe?

Tag @simpleandsavory on Instagram and hashtag it #simpleandsavory

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