Spring Recipes https://theyummybowl.com/seasons-and-holidays/seasonal-recipes/spring-recipes/ Easy and quick, (mostly) healthy gluten free delicious recipes for the whole family. Our step-by-step photos and instructions will help anyone, including totally beginner to easily replicate any of our dishes. Sat, 02 Mar 2024 07:59:12 +0000 en-US hourly 1 https://wordpress.org/?v=6.4.3 https://theyummybowl.com/wp-content/uploads/cropped-teh-yummy-bowl-fav-icon-new-32x32.png Spring Recipes https://theyummybowl.com/seasons-and-holidays/seasonal-recipes/spring-recipes/ 32 32 Cilantro Lime Rice https://theyummybowl.com/lime-cilantro-rice/ https://theyummybowl.com/lime-cilantro-rice/#comments Wed, 18 Oct 2023 20:41:15 +0000 https://theyummybowl.com/?p=8363 Cilantro Lime Rice - Bursting with zesty lime and cilantro, this fluffy rice is a perfect side for Mexican or Asian dinners. Pair it with fish, chicken, meat, tacos, or burritos for a simply delicious meal! This rice recipe is almost a mandatory accompaniment to any of our family’s Mexican food dinner nights. Whether we’re...

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Cilantro Lime Rice - Bursting with zesty lime and cilantro, this fluffy rice is a perfect side for Mexican or Asian dinners. Pair it with fish, chicken, meat, tacos, or burritos for a simply delicious meal!

30 Minute Cilantro Rice

This rice recipe is almost a mandatory accompaniment to any of our family’s Mexican food dinner nights. Whether we’re making Taco Dinner Board, Sweet Potato Tacos, Vegan Meat Tacos, or Healthy White Bean Chicken Chili, a bowl of this fluffy rice is always on the table. 

The instructions for this rice cooking are very easy to follow and you’ll have a perfect side dish ready in less than 30 minutes! I also like to freeze it to have read ahead of time. 

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Ingredients

  • Rice - we are using basmati rice (long grain) and cooking it via the ''absorption method''. If you want to use another type of rice then the end result may not turn out as in the pictures.
  • Cilantro - for the key flavor, use fresh cilantro, or switch to parsley or basil if you prefer.
  • Lime - citrus brings a lively taste; you can use lime, lemon, or orange juice.
  • Garlic - garlic enhances the dish's flavor and makes it stand out. You can add ½ cup of finely diced onion to the mix too!

How To Make Cilantro Lime Rice

Rinse the rice under cold water in a fine-mesh sieve until it runs clear. Drain well before cooking. Alternatively, soak the rice in a bowl of water for up to 30 minutes to reduce starch.

Heat olive oil in a large skillet and saute garlic until fragrant.

Add uncooked rinsed rice, season with salt and pepper, and toast for 2-3 minutes.

Pour in broth, reduce heat, add lime zest, and simmer with a lid for 20-25 minutes.

Remove from heat, add lime juice, and let it sit for 10 minutes.

Fluff with a fork, stir in cilantro, and serve as a side dish or with various meals.

Serve warm as a side dish, in Buddha bowls, tacos, burritos, with fish and etc.

garlic cilantro lime rice.

How To Cook Cilantro Rice In Rice Cooker

  • Put rinsed rice, water (following the manufacturer's guidelines), salt, and optional oil into the rice cooker.
  • Close the lid, plug it in, and start cooking according to the manufacturer's instructions.
  • Once done, mix in cilantro, black pepper, lime juice, and sauteed garlic. Adjust the salt to your taste and serve it hot or at room temperature.

Storing and Reheating Instructions

Cool the cooked rice, then portion it into zip-top bags or airtight containers and freeze for 2-3 months. When needed, thaw at room temperature and reheat in a skillet or microwave.

  • Leftover rice stays good for 3-4 days in an airtight container or resealable freezer bag in the fridge.
  • Freeze cooked rice for up to three months in an airtight container or resealable freezer bag.
  • Reheat rice in a pot over medium heat with a teaspoon of water, stirring to prevent sticking, or use a microwave until hot.
  • Frozen rice can be added directly to hot dishes or thawed in the fridge overnight and reheated.

Serving Suggestions

Our favorite ideas on how to serve cilantro rice:

garlic cilantro lime rice.

Does This Taste Like Chipotle Cilantro Rice?

It's a Chipotle-inspired recipe, but the addition of garlic gives this rice an extra burst of flavor.

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

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garlic cilantro lime rice.
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How To Make Cilantro Lime Rice

Presenting you the new kind of rice - Cilantro Lime Rice, with zesty lime and cilantro flavors, tender, fluffy rice makes a great side dish for a Mexican or Asian Dinner party. Use it as a side dish for baked fish, chicken, meat, or with tacos and burritos. Simply delicious!
Course Side Dish
Cuisine Mexican, Tex-Mex
Keyword chipotle rice, cilantro rice, lime cilantro rice
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 5 servings
Calories 151kcal

Ingredients

  • 1 cup white basmati rice uncooked, properly rinsed
  • 1-2 teaspoon fresh minced garlic
  • 1 large lime zested
  • 2 teaspoons lime juice freshly squeezed
  • 1 ½ teaspoon salt or to taste
  • teaspoon black ground pepper or use chili pepper mix for a little heat
  • ¼ cup cilantro finely diced
  • 2 cups chicken or vegetable broth or water
  • olive oil for cooking

Instructions

  • Heat olive oil in a large skillet and cook garlic.
  • Add rice, season with salt and pepper, and toast for 2-3 minutes.
  • Pour in broth, reduce heat, add lime zest, and simmer with a lid for 20-25 minutes.
  • Remove from heat, add lime juice, and let it sit for 10 minutes.
  • Fluff with a fork, stir in cilantro, and serve as a side dish or with various meals.

Notes

Instead of garlic powder, you can use 1 fresh garlic clove, minced, and paste-like. But every garlic is different and if yours is way too strong use less or go for garlic powder.  Personally, I don't like fresh garlic taste with a simple dish as rice but it's a personal preference.  
For Extra flavor I like to add in a little Vegeta seasoning. This is a universal all-purpose seasoning blend (usually yellow), made from vegetables, herbs, and spices. But if this is not available where you are located, I'd recommend dry vegetable or chicken bouillon cube (bio/organic preferred).
My favorite way to use this rice is in Buddha Bowls and as a side with Sweet Potato and  Kale Tacos and Vegan Meat Tacos

Nutrition

Calories: 151kcal

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

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Baked Cabbage Casserole https://theyummybowl.com/cheesy-cabbage-pie/ https://theyummybowl.com/cheesy-cabbage-pie/#comments Thu, 24 Nov 2022 02:24:09 +0000 https://theyummybowl.com/?p=23204 This ultra cheesy baked cabbage casserole is bursting with rich flavor. We like to serve our Russian cabbage ''pie'' with sour cream or fresh parsley. Our favorite cabbage recipes include fried cabbage, unstuffed cabbage rolls to old fashioned cabbage casserole. Ingredients This cabbage recipe is more of a breakfast casserole or strata, vegetable frittata, quiche,...

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This ultra cheesy baked cabbage casserole is bursting with rich flavor.

We like to serve our Russian cabbage ''pie'' with sour cream or fresh parsley.

sices of Cheesy Cabbage Pie

Our favorite cabbage recipes include fried cabbage, unstuffed cabbage rolls to old fashioned cabbage casserole.

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Ingredients

  • Eggs - at room temperature for easy binding.
  • Yogurt and mayo - for low-fat version use only nonfat yogurt without mayo. Still great, but the taste will be slightly different.
  • Cabbage filling - regular green cabbage.
  • Gf flour (or regular all-purpose flour) - I like to use my go-to flours (King’s Arthur, Bobs Red Mill 1-to-1 or Schar Mix C or Universal).
  • Mozzarella Cheese - melty cheese is great and mozzarella is the winner here.

This cabbage recipe is more of a breakfast casserole or strata, vegetable frittata, quiche, Spanish tortilla, or a thick pancake.

Cheesy Cabbage Pie Ingredients

The full recipe and ingredients can be found in the recipe card below this post.

Instructions

Prep. Preheat oven to 375˚F and grease an 8 or 9-inch round baking dish or tart pan with butter or neutral cooking oil spray (I use olive oil).

batter for Cheesy Cabbage Pie

Wet ingredients. In a medium mixing bowl, add eggs, yogurt, and mayonnaise and whisk until blended. Set aside. 

Dry ingredients. In a large bowl combine together flour, black pepper, baking powder, corn starch.

Whisk the flour mixture into the batter until smooth. 

Prepare the cabbage mixture. In another mixing bowl add cabbage and 1 teaspoon salt.

Massage the cabbage well to soften and release juices and for the cabbage to absorb the salt well. 

Here, you can add more seasonings if you like.

slicing caabbage on the board

📋Slice the cabbage thinly, just like you would for a coleslaw. Medium short and very thin slices are ideal for the casserole to cook through. It will also be easier to cut it into even slices.

Assemble. Layer the cabbage evenly across the baking dish.

batter for Cheesy Cabbage Pie

Pour in the batter.

Cheesy Cabbage Pie

Bake. Sprinkle grated mozzarella cheese on top of the filling.

Bake in preheated oven for about 35-40 minutes or until the top is golden brown and the cabbage pie has set. 

Optional add-on: in this step, you can choose to garnish your easy cabbage casserole with black & white sesame seeds!

Cheesy Cabbage Pie

Let the pie cool. Remove from the oven and let set for 15 minutes before cutting into slices.

Garnish the cabbage casserole with parsley and serve with yogurt or sour cream. 

Tips

  • Great texture - Soft on the inside and lightly crispy on the outside. Mild savory flavor.
  • More flavor - Boost the overall taste with extra herbs, spices, sun-dried tomatoes, olives, tomatoes, celery salt seasoning or carrots.
  • Dairy free - I like to use vegan mayonnaise, soy yogurt, or coconut yogurt. Any plant-based yogurt will do, just make sure it's as thick as sour cream or creme fraiche.
  • Favorite add-ons - for more bulk, add ground sausage, ground beef , ground turkey or chicken. Brown this in a skillet before adding to the batter.
  • Veggie boost - mushrooms and shredded carrots work well but things like spinach (fresh not frozen), green beans, bell peppers, broccoli, and peas would add even more nutrition. 

The best thing about this pie is that it’s great to enjoy at any temperature - hot or cold. 

Serving Suggestions

Cheesy Cabbage Pie

Freezing And Storing Instructions

  • To Store. Airtight container for 3-4 days, refrigerated.
  • To Reheat. I like to use air fryer, oven or microwave (the texture may become soggy here).
  • To Freeze. Freeze baked casserole for 2-3 months. Let thaw to room temperature before reheating.

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cabbage pie slice.
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Cabbage Casserole Recipe

This is one of the best cabbage meals you’ll ever have. Ultra cheesy cabbage pie is bursting with rich flavor. It is made using simple ingredients like shredded cabbage, mozzarella cheese, and eggs. We like to serve this cabbage casserole with sour cream or greek yogurt and some freshly chopped parsley.
Course Breakfast, Main Course
Cuisine Russian, Ukranian
Keyword cabbage cheese bake, cabbage pie, one pot cabbage casserole
Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 15 minutes
Total Time 1 hour 5 minutes
Servings 6 slices
Calories 300kcal

Ingredients

  • 4 large eggs
  • ¼ cup plain low-fat greek yogurt
  • ¼ cup mayonnaise I used vegan mayonnaise
  • ¼ cup flour gluten free blend or regular all purpose, see notes
  • 1 teaspoon baking powder gluten-free if neccessary
  • 1 teaspoon cornstarch
  • 1 pound cabbage about 6 cups thinly sliced
  • 1 teaspoon salt or to taste
  • Pinch of black pepper
  • 1 ⅓ cup mozzarella cheese grated
  • Butter for greasing the baking dish
  • Freshly chopped parsley for garnish

Instructions

  • Preheat oven to 375 degrees Fahrenheit and grease an 8 or 9-inch round baking dish with butter or neutral cooking oil spray.
  • In a medium mixing bowl, add eggs, yogurt, and mayo and whisk until blended. Set aside.
  • In a large mixing bowl combine flour, black pepper, baking powder, and corn starch. Whisk flour mixture into the batter until smooth.
  • In another mixing bowl add cabbage and 1 teaspoon salt. Massage the cabbage well to soften and release juices and for the cabbage to absorb the salt well.
  • Layer the cabbage evenly across the baking dish. Pour in the batter.
  • Sprinkle grated mozzarella cheese on top and bake for about 35-40 minutes or until the top I golden brown and the cabbage pie has set.
  • Remove from the oven and let set for 15 minutes before cutting into slices. Garnish with parsley yand serve with yogurt or sour cream.

Video

Notes

  • Flour - I like to use King's Arthur Measure Measure for Measure, Schar Universal, or Mix C, Bobs Red Mill 1 to 1 with xantham gum is preferred but it can be without too. Also, single-ingredient flours such as oat flour (you can easily do it yourself by grinding the oats in a coffee grinder),  tapioca, or cassava flour will work just fine.
  • This cabbage pie can also be dairy free - use vegan mayonnaise (it’s quite popular in Europe and the flavor is on par with the original, even better!), soy yogurt, or coconut yogurt. Any plant-based yogurt will do, just make sure it's thick as sour cream or creme fraiche. And yes, the flavor is slightly different, but if you are dairy free you already know that and are used to it. We make it with soy products too!
  • Slice the cabbage quite thin, just like you would for a coleslaw. We can't work with long strips either. Medium short and very thin slices are ideal for the pie to cook through and as a bonus, it's easier to cut the pie into slices without it falling apart in seconds.
  • It has great texture - Soft on the inside and crispy on the outside. This cabbage casserole flavor is mild but savory. Boost the overall taste with extra herbs, spices, sun-dried tomatoes, olives, tomatoes, or carrots. All are very welcome and make a great breakfast casserole. 

Nutrition

Calories: 300kcal | Carbohydrates: 11g | Protein: 17g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 142mg | Sodium: 602mg | Potassium: 171mg | Fiber: 2g | Sugar: 3g | Vitamin A: 251IU | Vitamin C: 28mg | Calcium: 138mg | Iron: 1mg

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

Easy Cabbage Recipes

If you have leftover cabbage, I have a delicious collection of 40+ Best Cabbage Recipes.

This recipe has been inspired from here.

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Vegetarian Casserole https://theyummybowl.com/butternut-squash-broccoli-casserole-dairy-free-vegan/ https://theyummybowl.com/butternut-squash-broccoli-casserole-dairy-free-vegan/#comments Sun, 17 Jan 2021 07:16:55 +0000 https://theyummybowl.com/?p=8461 Vegetarian Casserole - The creaminess of the coconut sauce, broccoli, butternut squash and all-around tastiness will make anyone forget that this dish is vegan, dairy-free, gluten-free. I understand that not everyone is a coconut milk fan - instead of this, you can use my Homemade Condensed Cream of Chicken Soup recipe. How To Make Vegetarian...

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Vegetarian Casserole - The creaminess of the coconut sauce, broccoli, butternut squash and all-around tastiness will make anyone forget that this dish is vegan, dairy-free, gluten-free.

Butternut Squash Broccoli Casserole (Dairy Free, Vegan)
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I understand that not everyone is a coconut milk fan - instead of this, you can use my Homemade Condensed Cream of Chicken Soup recipe.

Butternut Squash Broccoli Casserole (Dairy Free, Vegan)

How To Make Vegetarian Casserole

Heat up coconut oil in a large skillet over medium heat. Add chopped chunks of butternut squash and cook for 5-7 minutes stirring.

Butternut Squash Broccoli Casserole (Dairy Free, Vegan)

Add in broccoli florets, salt, and pepper to taste and cook until florets become slightly soft.

Butternut Squash Broccoli Casserole (Dairy Free, Vegan)

Stir in chickpeas, close the lid and let sit for 2-3 minutes. Transfer the veggies to a 9x13 inch baking dish or 2 small ones, sprinkle pumpkin seeds all over, and set aside.

Butternut Squash Broccoli Casserole (Dairy Free, Vegan)

In the same pan, over medium heat, add a little bit of cooking or coconut oil, add in all the spices from the list and stir constantly for 1-2 minutes.

Stir in the coconut milk, and simmer for 3 minutes under a closed lid. When ready, pour the coconut sauce over the veggies and bake for 25 minutes at 390 F. 

Butternut Squash Broccoli Casserole (Dairy Free, Vegan)

Garnish with chopped parsley, more pumpkin seeds if desired and serve warm as a side dish or a wholesome veggie meal 🙂

Butternut Squash Broccoli Casserole (Dairy Free, Vegan)

Tips

  • For a non-vegan meal - sprinkle grated cheddar over veggies and bake until cheese is melted. 
  • Not a fan of coconut milk? For a non vegan option I recommend trying my Gluten Free Cream of Chicken Soup instead of the coconut milk here. Delicious!
  • Don’t overcook squash while on the skillet, it is better to place them in the oven a little bit undercooked otherwise you’ll result in pureed butternut squash. 
  • It is better to leave the squash undercooked before adding it to the oven. Roast the veggie casserole for about 25 minutes, or until squash is golden brown and fork-tender. Don't overcook it or it will get mushy.
Butternut Squash Broccoli Casserole (Dairy Free, Vegan)

What other vegetables go well with butternut squash?

If you don’t like or don’t have broccoli on hand these are a few of my suggestions that will go well with this pumpkin bake:

  • Cauliflower
  • Sweet potato
  • Pumpkin
  • Parsnips
  • Mushrooms
Butternut Squash Broccoli Casserole (Dairy Free, Vegan)

More Vegan/Vegetarian Dinner Recipes

For all recipes, please go to my Recipe Index.

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

Recipe

Butternut Squash Broccoli Casserole (Dairy Free, Vegan)
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Vegetarian Casserole With Butternut Squash

Vegetarian Casserole - The creaminess of the coconut sauce, broccoli, butternut squash, and all-around tastiness will make anyone forget that this dish is vegan, dairy-free, gluten-free.
Course Main Course
Cuisine Vegan, Vegetarian
Keyword broccoli casserole, butternut squash casserole, pumpkin and broccoli casserole
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 3 portions
Calories 605kcal

Ingredients

  • 1 cup chickpea
  • 1 cup coconut milk unsweetened
  • 2 cups butternut squash 1-2 inch chunks
  • 2 cups broccoli florets
  • 2 tablespoon pumpkin seeds
  • 2-3 tablespoon coconut oil
  • Salt and pepper to taste
  • 1 teaspoon smoked paprika spice
  • ½ teaspoon turmeric freshly grated
  • 1 teaspoon ginger freshly grated
  • 1 garlic clove minced and paste-like
  • 2 tablespoon chopped parsley for garnish

Instructions

  • Heat up coconut oil in a large skillet over medium heat. Add chopped chunks of butternut squash and cook for 5-7 minutes stirring.
  • Add in broccoli florets, salt, and pepper to taste and cook until florets become slightly soft. Stir in chickpeas, close the lid and let sit for 2-3 minutes.
  • Transfer the veggies to a 9x13 inch baking dish or 2 small ones, sprinkle pumpkin seeds all over, and set aside. In the same pan, over medium heat, add a little bit of cooking or coconut oil, add in all the spices from the list and stir constantly for 1-2 minutes.
  • Stir in the coconut milk, and simmer for 3 minutes under a closed lid. When ready, pour the coconut sauce over the veggies and bake for 25 minutes at 390 F.
  • Garnish with chopped parsley, more pumpkin seeds if desired, and serve warm as a side dish or a wholesome veggie meal 🙂

Notes

  • For a non-vegan meal - sprinkle grated cheddar over veggies and bake until cheese is melted.
  • Don’t overcook squash while on the skillet, it is better to place them in the oven a little bit undercooked otherwise you’ll result in pureed butternut squash.

Nutrition

Calories: 605kcal

More Easy Butternut Squash Recipes

ALL SIDE DISH recipes.

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Cream Cheese Stuffed Mushrooms https://theyummybowl.com/gluten-free-stuffed-mushrooms-with-cream-cheese/ https://theyummybowl.com/gluten-free-stuffed-mushrooms-with-cream-cheese/#comments Fri, 03 Feb 2023 13:50:47 +0000 https://theyummybowl.com/?p=25082 Easy and quick cream cheese stuffed mushrooms are an incredibly tasty appetizer recipe for any occasion. Made with just a few ingredients, these mushrooms are oven baked to perfection and are soy-free, vegetarian, and gluten free. Only 5 ingredients! These cheesy bite-sized hors d'oeuvres are perfect for dinners, potlucks, celebrations, get-togethers, and parties. Serve these...

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Easy and quick cream cheese stuffed mushrooms are an incredibly tasty appetizer recipe for any occasion. Made with just a few ingredients, these mushrooms are oven baked to perfection and are soy-free, vegetarian, and gluten free. Only 5 ingredients!

stuffed mushrooms with cream cheese and green onion

These cheesy bite-sized hors d'oeuvres are perfect for dinners, potlucks, celebrations, get-togethers, and parties.

Serve these mushrooms along with one of my favorite holiday appetizers such as Spinach Artichoke Dip,  Jalapeno Poppers, Air Fryer Nachos, and Deviled Eggs.

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stuffed mushrooms with cream cheese and green onion

Ingredients

  • Mushrooms - white mushrooms, baby bella mushrooms, cremini. If possible pick all mushrooms in uniform sizes and for an easy bite-size appetizer these should be around 2 or 3 inches wide.
  • Cream Cheese - use trusted brands, and the cream cheese needs to be thick. Light or whipped cream cheese is healthier and will work in this recipe too.
  • Parmesan and Mozzarella - I prefer Parmesan for its salty flavor and thickening ability, while Mozzarella creates a creamy, melt-in-your-mouth top layer. Grate both cheeses from a block which will help with even melting and blending. Consider other favorites like Gruyère, blue cheese, Roquefort, Brie, Gorgonzola, feta crumbles, or goat cheese.
Ingredients for gluten free stuffed mushrooms

The full recipe and ingredients can be found in the recipe card below this post.

How To Make Stuffed Mushrooms

Preheat oven to 400 F. Prepare a baking dish or baking pan lined with parchment paper or aluminum foil.

mushroom caps on baking sheet

Clean the mushrooms. With a clean damp cloth or kitchen towel, clean each mushroom to remove any dirt.

Carefully remove the stems and scrape out the inside of the mushroom cap.

The best way is to use slightly bigger mushrooms as these won’t break so easily. 

Chop the stems into small pieces and set everything aside.

In a large nonstick skillet, warm olive oil over medium heat.

Saute diced mushroom stems until most or all the water is evaporated.

sauteeing mushroom stems in skillet

Toward the end of cooking add garlic. Cook for another 30 seconds to a minute. Set aside on a plate to cool.

filling for stuffed mushrooms in a bowl

In a large mixing bowl, with a fork combine parmesan, and cream cheese, black pepper, salt, green onion, and cooled mushroom stems with garlic.

creamy filling for stuffed mushrooms

Assemble the mushrooms. Spoon the filling into each prepared mushroom focusing on the center creating a small dome of filling on top.

Don’t overload these as you may end up with a big mess.

Transfer the mushrooms to a baking sheet and sprinkle with grated mozzarella cheese on top. 

stuffed mushrooms with creamy filling before baking

Bake in the middle oven rack for 15-17 minutes until golden brown.

How long to cook will depend on the mushroom size.

But generally, mushrooms will be ready once they are easily pierced with a fork and tender.

Serve with green onions!

stuffed mushrooms right after baking

How Do You Keep Stuffed Mushrooms From Getting Soggy?

  • Overstuffing. Don't overstuff the mushroom caps with too much filling.
  • Avoid low temperatures. Don't use a lower oven temperature than instructed. Baking at low, mushrooms and the filling may not cook through evenly causing the excess moisture.
  • Fresh is best. Use fresh mushrooms and not frozen ones. Pick mushrooms that look cleaner, fresher, bigger, and with no visible mold on them.
  • Pre-bake them. And lastly, if you have time you can pre-bake them in the oven for 5-10 minutes before adding the filling.

How To Remove Mushroom Stem From Cap

With a small knife, with a slightly rounded angle go around the edges of the stem first.

Carefully twist the stem and it should come off easily. Clean the inside with a towel.

stuffed mushrooms with cream cheese and green onion

Love cream cheese recipes? I got you covered. Next time, try our party favorite Cold Spinach Dip, and perfect every time French Toast, the best Mashed potatoes!

Tips

  • The beauty of this recipe is that you can make it even easier and use just mushrooms, cream cheese, and a little seasoning. Other ingredients like mozzarella and parmesan cheese are extras and can be optional.
  • Be generous with stuffing these mushrooms (without OVERstuffing them). They can hold more filling as mushrooms will shrink down once baked. I like to make a small dome on the top.
  • Mushrooms will be ready once they are easily pierced with a fork and tender.

📋 JULIA'S TIP: Mushrooms will release water while they are baking, this is normal. Just clean the bottoms of the mushrooms before serving.

What To Serve With Stuffed Mushrooms

  • Starter or easy snack. These stuffed mushrooms make the perfect appetizer for parties, Super Bowl, Thanksgiving, and Christmas. Bring them to potlucks and picnics. And be sure to keep them warm in the oven or thermal bag before serving.
  • Side dish. As a low-carb side dish, it will be great with any main course, either vegetarian, meat, or seafood.
  • Main course. We like to use full-size or larger Portobello mushrooms and stuff them with hearty filling. Add a side salad, turkey pie or mashed potatoes and you have a delicious wholesome meal.

Freezing And Storing Instructions

  • To Store. These stuffed mushrooms will be best right out of the oven. Make as many as you’d consume or any leftovers can be stored in an airtight container in the fridge for 3-4 days.
  • To Reheat. Place the mushrooms in a preheated oven at about 400 F until warmed through. Add more cheese on top to have a more ‘’fresh look’’. Or microwave them.
  • How to freeze stuffed mushrooms? To freeze unbaked mushrooms follow all the steps in the recipe but don’t bake and transfer them to large or multiple airtight containers. When ready to bake, let them thaw on the kitchen counter for 10-15 minutes and bake as instructed.
  • You can also bake these from frozen by adding an additional 5-8 minutes in the oven.
  • Make ahead. To make these stuffed mushrooms ahead of time, follow all the steps until baking and add grated cheese.

More Appetizer Recipes

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Recipe

stuffed mushrooms with cream cheese and green onion
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Cream Cheese Stuffed Mushrooms (Gluten Free)

Easy and quick cream cheese stuffed mushrooms are an incredibly tasty appetizer recipe for any occasion. Made with just a few ingredients, these mushrooms are oven baked to perfection and are soy-free, vegetarian, and gluten free. Only 5 ingredients!
Course Appetizer
Cuisine American
Keyword gluten free stuffed mushrooms, stuffed mushrooms with cream cheese
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 15 mushrooms
Calories 76kcal

Ingredients

  • 15 white button mushrooms or cremini mushrooms
  • 1 tablespoon olive oil
  • salt to taste
  • black pepper to taste
  • 2 garlic cloves minced
  • 4 oz cream cheese
  • 2 tablespoon green onion + extra for garnish
  • cup Parmesan cheese freshly grated
  • ½ cup Mozzarella cheese shredded

Instructions

  • Preheat oven to 400 F. Prepares a baking dish or baking pan lined with parchment paper or aluminum foil.
  • Clean the mushrooms. With a clean damp cloth or kitchen towel, clean each mushroom to remove any dirt. Carefully remove the stems and scrape out the inside of the mushroom cap. The best way is to use slightly bigger mushrooms as these won’t break so easily.
  • Chop the stems into small pieces and set everything aside.
  • In a large nonstick skillet, warm olive oil over medium heat. Saute diced mushroom stems until most or all the water is evaporated. Toward the end of cooking add garlic to the mix. Cook for another 30 seconds to a minute. It should take about 4 minutes in total for this step. Set aside on a plate to cool.
  • In a large mixing bowl, combine a fork parmesan, and cream cheese. Black pepper, salt, green onion, and cooled mushroom stems with garlic.
  • Assemble the mushrooms. Spoon the filling into each prepared mushroom focusing on the center creating a small dome of filling on top. Don’t overload these as you may end up with a big mess.
  • Transfer the mushrooms to a baking sheet and sprinkle with grated mozzarella cheese on top.
  • Bake in the middle oven rack for 15-17 minutes until golden brown. How long to cook will depend on the mushroom sized. But generally, mushrooms will be ready once they are easily pierced with a fork and tender. Serve with green onions!

Video

Notes

  • How to clean mushrooms? I’d recommend rinsing all the wild mushrooms under running water and then drying them properly. For cultivated mushrooms, use a damp paper towel or kitchen towel to wipe off the dirt from each mushroom, one by one. Any brown spots should be carefully removed with a knife.
  • Mushrooms are like sponges, they absorb lots of water and for this reason, it is not recommended to keep them in water or washing at all. It is always better to clean them with a damp towel instead.
  • Storing Instructions. These stuffed mushrooms will be best right out of the oven. Make as many as you’d consume or any leftovers can be stored in an airtight container in the fridge for 3-4 days. To reheat, place the mushrooms in a preheated oven at about 400 F until warmed through. Add more chees on top to have a more ‘’fresh look’’. Or microwave them.
  • Freezing Instructions. To freeze unbaked mushrooms follow all the steps in the recipe but don’t bake and transfer them to large or multiple airtight containers. When ready to bake, let them thaw on the kitchen counter for 10-15 minutes and bake as instructed. Or you can also bake these from frozen by adding additional 5-8 minutes in the oven.
  • How do you make stuffed mushrooms not soggy? Naturally, mushrooms will release some liquid while cooking. To make them less soggy, do not rinse or wash them with water. Simply rub them with paper towels or a cloth to wipe off the dirt and if any browned spots, just scrape them off or remove them with a knife.

Nutrition

Calories: 76kcal | Carbohydrates: 6g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 114mg | Potassium: 72mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 0.1mg

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

FAQs

How do you make stuffed mushrooms not soggy?

Naturally, mushrooms will release some liquid while cooking. To make them less soggy, do not rinse or wash them with water.

Simply rub them with paper towels or a cloth to wipe off the dirt and if any browned spots, just scrape them off or remove them with a knife. Another way is to pre-bake them in oven to release at least half of the water.

What can I make with extra mushroom stems?

These can be used for making broth, creamy sauces, tomato sauces, soups, and dips.

In this particular recipe, I’ve used all the stems for the filling. Whatever filling was left I just refrigerated it and eat later with a spoon!

Why is there liquid on baking sheet?

It is normal for mushrooms to release extra moisture while cooking, whether it’s in the oven or skillet, grill and etc.
Before transferring the stuffed mushrooms to the serving platter, pat dry the bottoms with a paper towel.

More Mushroom Recipes

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Buttery Lemon Garlic Green Beans  https://theyummybowl.com/buttery-lemon-garlic-green-beans/ https://theyummybowl.com/buttery-lemon-garlic-green-beans/#comments Fri, 13 Oct 2023 21:44:33 +0000 https://theyummybowl.com/?p=33129 Fresh green beans are smothered in butter, garlic, and lemon zest in this easy recipe for Lemon Garlic Green Beans. Crispy, crunchy, and loaded with flavor they are about to become your new favorite side dish, the perfect way to get a green vegetable on the dinner table.  This recipe is a must for our...

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Fresh green beans are smothered in butter, garlic, and lemon zest in this easy recipe for Lemon Garlic Green Beans. Crispy, crunchy, and loaded with flavor they are about to become your new favorite side dish, the perfect way to get a green vegetable on the dinner table. 

This recipe is a must for our festive gatherings, along with breakfast bake, green bean casserole, corn casserole, perfectly mashed potatoes ... to name a few!

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Ingredients

  • Green beans - look for nice, uniform, unblemished regular green beans and trim the ends off. I find using scissors is easier than a knife. 
  • Shallots - cooking with shallots adds a nice mellow onion flavor but you can also use a white or red onion, finely diced.
  • Butter - just a little butter adds a lot of flavor. Salted or unsalted can be used to saute the garlic and shallots. Use vegan butter or only olive oil if you want to make these beans non-dairy. 
  • Olive oil - extra-virgin olive oil is my preferred oil but any kind will work.
  • Lemon zest - you can’t beat the flavor you get from adding fresh citrus zest. I used the zest from 1 large lemon (best paired with green veggies, although lime and orange might work too). Make sure to wash and scrub the peel well before use.
  • Fresh garlic - pressed minced or jarred will work too. If you haven't got either on hand you can always use garlic powder.
  • Salt and pepper - add a pinch of salt and a touch of black or lemon pepper to taste.

The full recipe and ingredients can be found in the recipe card below this post.

ingredients for sauteed beans.

How To Make Garlic Green Beans

Prep. Place green beans in a colander and rinse well.

There are two ways to chop off the ends: You can hold a bunch in your hand and use scissors or place them on a cutting board and cut off the ends. They are now ready for blanching.

Bring a large pot of water to a boil. Throw in a touch of salt.

Add the green beans and blanch in the salted water for 3-4 minutes. While the beans are cooking, prepare a large bowl of ice water for an ice bath.  

beans in water bath with ice cubes.

Drain the beans with a colander and immediately transfer to the ice water to stop the cooking process.

Drain again, blot with paper towels, and set aside. This step helps the beans to remain crunchy and vibrant green.

Saute. Heat the butter and olive oil in a large skillet over medium heat. Add the diced shallots and saute for 2 minutes.

sauteing shallots in skillet.

Add the garlic to the pan and stir with the shallots for 30 seconds more.

Add the green beans and lemon zest to the pan and stir together for a couple of minutes, until warmed through.

green beans cooking in the skillet.

Serve. Season with salt and pepper and serve immediately for the perfect side dish. 

📋 FLAVOR & TEXTURE: These sautéed green beans turn out crunchy and chewy with a nice tangy garlicky flavor with citrus notes. 

ready to be served garnished green beans with lemon slices.

Tips

  • Keep a watchful eye on the green beans as they cook up fairly quickly and you don’t want to be eating mushy beans. 
  • If you don’t have any ice on hand, run the blanched green beans under cold water to stop the cooking process. 
  • Grate a touch of parmesan cheese on top for a salty, cheesy flavor. 
  • For serving, garnish the dish with lots of fresh herbs like oregano or basil. Sesame seeds work well too.

Freezing And Storing Instructions

  • To Store. Let the beans come to room temperature and then store them in an airtight container in the fridge for 3-4 days.
  • To Freeze. You can freeze leftovers for up to 3 months. Defrost in the fridge overnight or run them under warm water. 
  • To Make Ahead. If you’re looking to get a few things off your to-do list, you can easily blanch the green beans, store them in the fridge, and then rewarm them when you cook up the garlic and shallots. 

Health Benefits Of Green Beans

Green beans are low in calories, high in fiber, and contain many essential nutrients like Vitamins A, K, and folate. Read more about benefits in this Healthline post.

French Green Beans vs Regular Green Beans

French green beans, or Haricots Verts, are longer and thinner than regular green beans. They're a bit pricier because they're picked earlier, making them more tender and flavorful.

I used thinner beans in this recipe, but feel free to use what you have!

More Side Dishes

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

Recipe

ready to be served garnished green beans with lemon slices.
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Buttery Lemon Garlic Green Beans

Fresh green beans are smothered in butter, garlic, and lemon zest in this easy recipe for Lemon Garlic Green Beans. Crispy, crunchy, and loaded with flavor they are about to become your new favorite side dish, the perfect way to get a green vegetable on the dinner table.
Course Side Dish
Cuisine American
Keyword buttery garlic green beans, french green beans recipe, lemon garlic green beans, sauteed garlic green beans, skillet green beans
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 102kcal

Ingredients

  • 1 pound green beans trimmed ends cut off
  • 2 shallots finely diced
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • lemon zest from 1 large lemon
  • 1 tablespoon fresh garlic pressed
  • salt and black pepper or use lemon pepper seasoning

Instructions

  • Prep. Place green beans in a colander and rinse well.
  • There are two ways to chop off the ends: You can hold a bunch in your hand and use scissors or place them on a cutting board and cut off the ends. They are now ready for blanching.
  • Bring a large pot of water to a boil. Throw in a touch of salt.
  • Add the green beans and blanch in the salted water for 3-4 minutes. While the beans are cooking, prepare a large bowl of ice water for an ice bath.
  • Drain the beans with a colander and immediately transfer to the ice water to stop the cooking process. Drain again, blot with paper towels, and set aside. This step helps the beans to remain crunchy and vibrant green.
  • Saute. Heat the butter and olive oil in a large skillet over medium heat. Add the diced shallots and saute for 2 minutes.
  • Add the garlic to the pan and stir with the shallots for 30 seconds more.
  • Add the green beans and lemon zest to the pan and stir together for a couple of minutes, until warmed through.
  • Serve. Season with salt and pepper and serve immediately for the perfect side dish.

Notes

  • To Store. Let the beans come to room temperature and then store them in an airtight container in the fridge for 3-4 days.
  • To Freeze. You can freeze leftovers for up to 3 months. Defrost in the fridge overnight or run them under warm water.
  • French beans vs regular green beans - French green beans, or Haricots Verts, are longer and thinner than regular green beans. They're a bit pricier because they're picked earlier, making them more tender and flavorful. I used thinner beans in this recipe, but feel free to use what you have!

Nutrition

Calories: 102kcal | Carbohydrates: 11g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 33mg | Potassium: 290mg | Fiber: 4g | Sugar: 5g | Vitamin A: 871IU | Vitamin C: 15mg | Calcium: 51mg | Iron: 1mg

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

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Avocado Corn Salad https://theyummybowl.com/avocado-corn-salad/ https://theyummybowl.com/avocado-corn-salad/#comments Wed, 04 Aug 2021 22:56:20 +0000 https://theyummybowl.com/?p=14146 This delicious avocado corn salad is loaded with plenty of freshly grilled corn on the cob kernels, tomatoes, avocado and salty feta cheese. Paired with a simple and light basil olive oil salad dressing is a great side dish for BBQ meats. If you like corn be sure to check out my other recipes such...

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This delicious avocado corn salad is loaded with plenty of freshly grilled corn on the cob kernels, tomatoes, avocado and salty feta cheese. Paired with a simple and light basil olive oil salad dressing is a great side dish for BBQ meats.

grilled corn salad with lettuce, avocado, tomatoes, onion in a white bowl on a wooden table with blue white striped towel next to it

If you like corn be sure to check out my other recipes such as Grilled Vegetarian Tostadas, Black Bean and Corn Quesadillas, Veggie Kabobs In The Oven, the word ''corn'' into the search bar.

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Ingredients

  • Corn – any type of corn on the cob will do, yellow or white, your call. Yellow does make a beautiful presentation!
  • Onion and garlic – optional, but does give a little extra flavor, and combined with corn and mayo mixture does complete the dish. 
  • Basil - for the salad dressing! Freshly chopped basil or Thai Basil leaves will work here. Alternatively, if you don't like the basil, I'd recommend trying cilantro instead.
  • Feta cheese – corn and feta cheese combination is truly irresistible for me, if you can also get some cotija instead, that would be delicious too. Other alternatives are flavored or regular white cheese salad cubes such as from Apetina or similar brands.
close up shot of wooden spoon with some grilled corn salad with lettuce, avocado, tomatoes, onion in a white bowl on a wooden table

Instructions

Grilled Corn prep. Soak the corn in warm water for 15-20 minutes, pat dry. Oil the grates and place the cobs directly on the grill until all sides are slightly charred (about 20 minutes.) Let cool.

Salad dressing. In a small bowl or glass jar, whisk garlic, lime juice, olive oil, apple cider vinegar, basil leaves, sugar, salt, and pepper. Set aside.

Salad Assembly. In a large mixing bowl, add all the salad ingredients except jalapeno and avocado. They will go last.

Once corn is cooked and cooled, cut the kernels off the cob, and place them in a large bowl along with other salad ingredients. Pour in the dressing and lightly toss until all the ingredients are combined. Add avocado and lightly toss them in the salad or leave for garnish.

Garnish with jalapeno, basil leaves. We like to serve this salad with a ton of dinner recipes. However, our favorites include Chicken Broccoli Pasta or Chicken Broccoli Rice Casserole.

close up shot of a grilled corn salad with lettuce, avocado, tomatoes, onion in a white bowl on a wooden table

Tips

  • Corn - the best flavor for the salad will give grilled charred corn, but there are also other ways to cook corn very easily and healthier. Please read below. Also if you like grilled corn be sure to check out my Cajun Corn On The Cob recipe.
  • Seasonings - season simply with salt and pepper but I also added sugar, which does bring all the flavors out even more. Start with ½ teaspoon and if you like the flavor add a little more.
  • Avocado and lettuce - these ingredients are best to be added last, or right before serving to keep them fresh looking and for the best flavor. Avocado will get dark rather quickly, so my suggestion is to either consume the salad right away after making it or add avocado only when serving to individual plates or on top of the salad as a garnish. Lettuce: Romaine lettuce is preferred for salads, as it is thicker and crunchier. 

How To Cook Corn - 3 Ways

  • How to Grill corn – Soak the corn in warm water for 15-20 minutes, oil the grates and place the cobs directly on the grill until all sides are slightly charred (about 20 minutes.)
  • How to Bake corn – rub the corn with oil and place the corn on a sheet pan in the middle of the oven and bake for 30 min at 425 F (220 C). If you like the corn extra soft (my mom does!) then let it bake for another 25 minutes.
  • How to Boil corn/Stovetop instructions – In a large pot, place the corn (remove the husks) and fill fill up with water until it fully covers the corn. Season generously with salt and pepper. Boil time: I know people do this differently, but my way is to take it to a boil and then simmer on medium-low for 10-15 minutes. Taste test for doneness and seasoning again. Optional: After the corn is cooked through, rub with butter or vegetable oil and grill until slightly charred (a grill pan can also be used here). Alternatively, canned corn is easier and quicker to use in this salad.

Cinco De Mayo Recipes

If you looking for more ideas for Cinco de mayo appetizers, browse through this delicious roundup for 35+ Cinco De Mayo Recipes to get more inspiration for your next party.

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

Recipe

grilled corn salad with lettuce, avocado, tomatoes, onion in a white bowl on a wooden table with blue white striped towel next to it
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Avocado Corn Salad

This delicious avocado corn salad is loaded with plenty of freshly grilled corn on the cob kernels, tomatoes, avocado, and salty feta cheese. Paired with a simple and light olive oil salad dressing is a great side dish for your BBQ meats.
Course Salad, Side Dish
Cuisine American
Keyword avocado corn salad, corn salad recipe, grilled corn and avocado salad
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 251kcal

Ingredients

Salad

  • 5 ears of corn
  • salt and pepper to taste
  • 1 cup lettuce chopped
  • 1 small red onion diced or thin circles
  • 2 tablespoon feta cheese crumbled or cut into small cubes
  • 1 large avocado diced into about 1-inch size
  • 1 medium jalapeno for garnish, sliced
  • 1 pint of cherry or plum tomatoes cut in half

Basil Salad Dressing.

  • 1 tablespoon freshly squeezed lime juice
  • 10-15 basil leaves chopped + few leafs for garnish
  • 2 tablespoon olive oil
  • 2 teaspoon apple cider vinegar
  • ½ -1 teaspoon sugar
  • 1 garlic clove minced
  • Pinch of salt
  • Pinch of black coarse pepper

Instructions

  • Grilled Corn prep. Soak the corn in warm water for 15-20 minutes, pat dry. Oil the grates and place the cobs directly on the grill until all sides are slightly charred (about 20 minutes.) Let cool.
  • Salad dressing. In a small bowl or glass jar, mix garlic, lime juice, olive oil, apple cider vinegar, basil leafs, sugar, salt, and pepper. Set aside.
  • Salad Assembly. In a large salad bowl, add all the salad ingredients except jalapeno and avocado. They will go last.
  • Once corn is cooked and cooled, cut the kernels off the cob, and place them in a large bowl along with other salad ingredients. Pour in the dressing and lightly toss until all the ingredients are combined. Add avocado and lightly toss them in the salad or leave for garnish.
  • Garnish with jalapeno, basil leaves. Serve immediately.

Notes

  • *corn - you can cook corn how you prefer, but my recommendation is to use grilled corn. Other ways how to cook corn:
  • How to Bake corn on the cob – rub the corn with oil and place the corn on a sheet pan in the middle of the oven and bake for 30 min at 425 F (220 C). If you like the corn extra soft (my mom does!) then let it bake for another 25 minutes.
  • How to Boil corn on the cob/Stovetop instructions – In a large pot, place the corn (remove the husks) and fill fill up with water until it fully covers the corn. Season generously with salt and pepper. Corn on the cob boil time: I know people do this differently, but my way is to take it to a boil and then simmer on medium low for 10-15 minutes. Taste test for doneness and seasoning again. Optional: After the corn is cooked through, rub with butter or vegetable oil and grill until slightly charred (grill pan can also be used here).
    Alternatively, canned corn is easier and quicker to use in this salad.
  • Best enjoyed immediately as it has lettuce, avocado (will turn brown), and tomatoes that will not taste fresh enough once kept in the fridge.
  • Alternatively, if you need to meal prep, mix all the ingredients along with the sauce except lettuce, tomatoes, avocados and add them once ready to serve the salad.

Nutrition

Calories: 251kcal

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

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Cabbage Salad (With Cucumbers) https://theyummybowl.com/cabbage-and-cucumber-salad-with-dill/ https://theyummybowl.com/cabbage-and-cucumber-salad-with-dill/#comments Wed, 09 Jun 2021 16:22:01 +0000 https://theyummybowl.com/?p=12816 Here's my go-to cabbage salad recipe. It consists of 3 main ingredients - cucumber, cabbage, and dill + salad dressing ingredients that almost everyone has on hand. If you love cabbage recipes, I have a delicious collection of 40+ Best Cabbage Recipes (featuring both green and red cabbage recipes). Ingredients Instructions Slice the cabbage thinly,...

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Here's my go-to cabbage salad recipe. It consists of 3 main ingredients - cucumber, cabbage, and dill + salad dressing ingredients that almost everyone has on hand.

If you love cabbage recipes, I have a delicious collection of 40+ Best Cabbage Recipes (featuring both green and red cabbage recipes).

Ingredients

  • Cabbage. Young Green cabbage with softer leaves works best for this recipe. Alternatively, Napa cabbage or iceberg lettuce can also be used.
  • Cucumbers. Use either Garden pickling cucumbers, English cucumbers, or Persian cucumbers. For pickling cucumbers, I prefer to peel the skins off as they can be bitter and hard to chew on, for English ones leave the skins on. 
  • Dill. A staple ingredient in most Russian salads, stews, soups, and well, most of the dishes! A great alternative is to use green scallions, chives, or thinly diced or sliced white/brown onions. Parsley can also be used, however, reduce the amount to about half (instead ½ cup use about ¼ cup or less).
  • Vinegar. My go-to is apple cider vinegar (6%). I am not a huge fan of white vinegar, but it really works well in here too, it adds a very nice zing to the salad. 

Instructions

Slice the cabbage thinly, preferably with a large and sharp knife. Transfer to a large mixing bowl and season with salt and pepper. Using your hands stir and massage the cabbage to soften it and to make sure that all the seasoning is incorporated.

Cut the cucumbers into half-moon circles. Prepare dill and add to the bowl with sliced cabbage.

Drizzle with olive oil and vinegar.

Mix well and serve immediately or leave in the fridge for 15-30 minutes to chill and flavors to combine even more. 

Perfect to be served with creamy dinners like salmon casserole and baked ziti.

Tips

  • Add ons - Add more texture to the salad by experimenting with other flavors such as diced bell peppers (red are delicious!), corn (canned or thawed to room temp), thinly grated or julienned carrot, green peas, small diced or thin apple slices, red onion slices. 
  • Meal prep - best to be eaten in the first 24 hours but it's easily adaptable for meal prep. Slice the cucumber, shred the cabbage, cut the dill and keep separately in an airtight container for up to 1-2 days. (Ideally, you’ll want to place a moist paper towel on top of each ingredient before closing the storage container, it helps the greens to remain fresh.) When ready to serve, drizzle with olive oil, season and mix to combine. The salad is ready for serving.

How To Store Cabbage Salad

  • Serve immediately at room temperature or leave in the fridge for 15-30 minutes to chill.
  • Best consumed in the first 24 hours since it has been made. Keep in the fridge in an airtight container or glass bowl covered tightly with plastic wrap. 

What To Serve With Cabbage Salad

I love to serve this salad with grilled meat or veggies. Here are some of my recommendations:

ALL DINNER recipes.

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

More Cabbage Recipes

Recipe

Flat lay shot of Cabbage and Cucumber salad with dill in a white bowl
Print

Cabbage Salad Recipe

Easy and budget-friendly cabbage salad with cucumber and dill is ready in minutes and perfect for hot summer days. Serve at BBQ with grilled meats, poultry, fish, and other main courses.
Course Salad, Side Dish
Cuisine Russian
Keyword Cabbage cucumber salad, cabbage salad recipes, cucumber salad with dill
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 side portions
Calories 58kcal

Ingredients

  • 1 lb young green cabbage shredded
  • 2-3 small (pickling) cucumber or ¾ of english cucumber peeled, cut into half moon
  • ½ cup fresh dill
  • 1 ½ tablespoon olive oil
  • 1 teaspoon salt or to taste
  • ¼ black cracked pepper
  • 1 tablespoon apple cider vinegar 6% or white cider vinegar 5%

Instructions

  • Slice the cabbage thinly, preferably with a large and sharp knife. Transfer to a large mixing bowl and season with salt and pepper.
  • Using your hands stir and massage the cabbage to soften it and to make sure that all the seasoning is incorporated.
  • Cut the cucumbers into half moon circles. Prepare dill and add to the bowl with sliced cabbage.
  • Drizzle with olive oil and vinegar. Mix well and serve immediately or leave in the fridge for 15-30 minutes to chill and flavors to combine even more. 

Video

Nutrition

Calories: 58kcal

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

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Creamy Cucumber Salad https://theyummybowl.com/creamy-cucumber-salad-with-radishes/ https://theyummybowl.com/creamy-cucumber-salad-with-radishes/#comments Mon, 20 Sep 2021 06:19:56 +0000 https://theyummybowl.com/?p=14936 Creamy Cucumber Salad has only 5 ingredients, comes together in seconds, and is the most refreshing salad for your BBQ meats. Loaded with cucumbers, dill, onion, and radishes this salad is bursting with flavors and good for you nutrients. If you like easy and fresh salad recipes please take a look at my similar recipes...

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Creamy Cucumber Salad has only 5 ingredients, comes together in seconds, and is the most refreshing salad for your BBQ meats. Loaded with cucumbers, dill, onion, and radishes this salad is bursting with flavors and good for you nutrients.

side view angle shot of a cucumber salad with radishes ligh and bright

If you like easy and fresh salad recipes please take a look at my similar recipes such as Cabbage and Cucumber Salad With Dill and refreshing Tomato Basil Mozzarella Salad.

And I can't forget about one of the most popular recipes on this blog Marinated Cucumber And Tomato Onion Salad.

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top shot of a bowl of cucumber salad

Ingredients For Creamy Cucumber Salad

  • Yogurt - any plain natural yogurt, such as greek yogurt. Sub with vegan options (e.g. coconut or soy). Sour cream (at least 20%) is another alternative.
  • Cucumbers - the following cucumbers are perfect for salads, they are juicy and skin not bitter: Dutch, English cucumber, and Persian cucumber (usually more expensive). For the creamy salad, I like to peel the skins anyway as it just tastes better when soft and creamy.
  • I like to use aromatics a lot in pretty much any dish, a combination of dill and green onions works great here. This is the optimal amount that is not overpowering and most folks can eat. However, if I would prepare the creamy cucumber salad only for myself I’d add at least 3 tablespoons of dill and extra green onions.
  • Sugar – For a low-carb version prepare the marinade with a sugar replacement, such as erythritol or stevia. For sweeter brine add more tablespoons of sugar or sugar replacement. 
cucumber salad ingredients shot

How To Make Creamy Cucumber Salad

Slice the cucumbers and radishes as thinly as possible, preferably with a mandolin. Transfer to a large bowl.

Add chopped dill, spring onion.

slices radishes cucumbers dill and spring onions in a bowl without dressing

In a separate bowl or mason jar, whisk yogurt or sour cream, salt, and pepper. Add sugar here if you are used to this in salads.

It is not necessary but will make other flavors stronger. You'll only need about ½ teaspoons.

mayonnaise dressing in a glass bowl for cucumber salad

Pour over the salad ingredients, stir to combine.

Season again with salt and pepper if needed.

What To Serve With It

I love to serve this salad with grilled meat or veggies and casseroles. Some of our favorites include fulfilling Hamburger Casserole, veggie lover favorite Gluten Free Eggplant Parmesan, Chicken Zucchini Casserole and ultra cheesy Chicken Broccoli Rice Casserole.

ALL DINNER recipes.

Tips

  • Chill the ingredients - keep all the cucumber salad ingredients in the fridge except seasoning before use. This way you will be able to enjoy the salad right away without needing to refrigerate after combining.
  • Sweating cucumbers - I usually don't sweat sliced cucumbers for salad. English or Dutch cucumbers typically don't release much water. Their natural juice, when combined with yogurt and other ingredients, creates a refreshing dressing. If you prefer drier cucumbers or want to preserve the salad longer, you can slice them, sprinkle with salt, and let them sit in a mesh strainer for a few hours to remove excess water.
  • Make ahead - That being said, I prepare all my salads on the day and consume them within 2 days, and they are fresh and with great flavor. There is no good of making a salad many days in advance, it is just not the same flavor, my friends.
  • Can be made with sugar replacement such as erythritol or stevia.
  • How to store - Best to be stored in the fridge in a jar or air-tight container for up to 2-3 days. 
cucumber salad with radishes closeup shot on a wooden spoon

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Recipe

top shot of a bowl of cucumber salad
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Creamy Cucumber Salad With Radishes

Creamy Cucumber Salad has only 5 ingredients, comes together in seconds, and is the most refreshing salad for your BBQ meats. Loaded with cucumbers, dill, onion, and radishes this salad is bursting with flavors and good for you nutrients.
Course Salad, Side Dish
Cuisine American
Keyword creamy cucumber salad, cucumber dill salad, cucumber radish salad, radish cucumber salad
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 4 side dish portions
Calories 40kcal

Ingredients

  • 2 English cucumbers peeled or unpeeled, sliced thin
  • 8 medium radishes sliced thin
  • 3 tablespoons plain yogurt or sour cream
  • 2 stalks of green onion sliced thin
  • 2 tablespoons dill finely chopped
  • salt and pepper to taste
  • ½ teaspoon sugar optional

Instructions

  • Slice the cucumbers and radishes as thinly as possible, preferably with a mandolin. Transfer to a large bowl.
  • Add chopped dill, spring onion.
  • In a separate bowl or mason jar, combine yogurt or sour cream, salt, and pepper. Add sugar here if you are used to this in salads. It is not necessary but will make other flavors stronger. You;ll only need about ½ teaspoons.
  • Pour over the salad ingredients, stir to combine. Season again with salt and pepper if needed.
  • Enjoy right away.

Video

Notes

  • Should you peel cucumbers for a salad? You don’t need to peel the cucumbers for a salad, it is optional. But depends on the type of cucumbers used - Dutch, English, or Persian cucumbers have thin and not bitter skin that makes them perfect to use in salads.
    Smaller, homegrown cucumbers can have thicker skin that is advisable to be removed but not necessary as well.
  • How far ahead can you cut cucumbers? The best way to have the freshest cucumbers for consumption is to wash and cut them right before you are going to eat them. Whole cucumbers will remain fresh for a week or two in the fridge however sliced cucumbers only for a couple of days.

Nutrition

Calories: 40kcal

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

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Strawberry Chicken Salad https://theyummybowl.com/chicken-salad-with-strawberries/ https://theyummybowl.com/chicken-salad-with-strawberries/#comments Wed, 01 Jun 2022 21:25:19 +0000 https://theyummybowl.com/?p=2063 Chicken salad with strawberries and almonds is an easy summer salad recipe filled with fresh strawberries, chicken, soft mouth-melting feta cheese, and almonds. A perfect combination that you can’t miss trying. So refreshing and delicious.

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This refreshing strawberry chicken salad is packed with good-for-you ingredients and dressed in a flavor-packed strawberry honey vinaigrette. Only with little prep and cooking required, this salad comes together exceptionally fast and has plenty of room for further customization.

Chicken Salad With Strawberries ina wooden bowl

This is one of my favorite entree salads, along with my Cobb Salad With Breaded Chicken, Avocado Corn Salad.

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Chicken Salad With Strawberries

If you like fulfilling salad bowls be sure to head over to my Salad Section next.

Ingredients

  • Chicken - you'll need a large boneless, skinless chicken breast or pre-cooked chicken slices. For a tasty alternative, try grilled or baked shrimp. If using shrimp, swap strawberries for mango slices for an amazing combination!
  • Strawberries - slice the strawberries into quarters or thinner slices, keeping the tops for later use. Other berries like raspberries, blueberries, or blackberries are also great alternatives and pair well with the honey dressing and chicken.
  • Feta - the chicken, strawberries, and salty feta combo is uniquely delicious. For the best flavor, crumble a fresh block of feta instead of using pre-packaged.
  • Lime Honey Vinaigrette - sweet and refreshing salad dressing that works best when pairing both refreshing fruits and vegetables for a salad. These two need balancing ingredients - refreshing mint. Cut mint chiffonade or simply finely chop the leaves. Mix it into the dressing. Don't like mint? Substitute with fresh basil or cilantro.
  • Honey has a sweetening effect but you can barely feel its strong flavor here. Maple syrup is also great with cucumbers and strawberries but it has a more intense caramel flavor.
  • Lettuce - I like to use a combination of at least two lettuce choices here, arugula and spinach. Romaine lettuce, iceberg lettuce, and butter lettuce add a whole different feel to this salad.
  • Pecans - or walnut, pine nuts, pistachios, almonds, or basically any nut that can be toasted or for an extra sweet flavor candied nuts.  
  • Apple Cider Vinaigrette - balanced off the sweet and salty flavors. If you don’t have it, swap it with fresh (store-bought doesn't work well) lime or lemon juice.
Chicken Salad With Strawberries Ingredients

The full recipe and ingredients can be found in the recipe card below this post.

How To Make Strawberry Chicken Salad

Muddle the strawberries in a small bowl, discard half of the flesh and add the remaining salad dressing ingredients.

Mix to combine and let chill in the fridge until you cook the chicken.

starwberry chicken salad dressing in a bowl

For an easier cleanup, use a mason jar with a very tightly sealed lid.

Shake it with the dressing inside for flavors to blend easily.

Rub the chicken breasts with salt, pepper, smoked paprika, onion and garlic powder.

pan fried chicken breats sliced thin on a plate

Heat a little cooking oil in a large skillet and cook the chicken on medium-high heat for 4-5 minutes on both sides and until golden brown.

For a smoky feel, use a grill or even a grill pan. Let the chicken rest for 5 minutes before cutting it against the grain with a sharp knife into thin slices or cubes.

Chicken is cooked when its internal temperature reaches 165 degrees Fahrenheit. A good kitchen thermometer is a must here.

In a large bowl combine spinach, arugula, and red onion. Season with salt and pepper and just a drizzle of little olive oil.

Transfer to a serving platter, and top with strawberries, pecans, and cooked chicken.

Mix to combine or leave as it is and once ready serve drizzle with salad dressing. Enjoy the salad while the chicken is warm!

Chicken Salad With Strawberries in a wooden bowl

Tips

  • Fresh strawberries are great fruit but can lose their fresh look fast. Add the strawberries to the salad last and any remaining fruit store refrigerated in a box lined with paper towels in between the strawberry layers. For the salad, prep wash the berries only as much as you need and the rest keep out of moisture stored as mentioned above. 
  • Honey Dressing should be added at the last minute, right before serving. I recommend consuming the salad right away as the longer this dressed salad sits the soggier it will turn.
  • Dressing substitutions - For a very quick dressing simply use olive oil and balsamic vinegar or make my homemade thick Balsamic Glaze (just two ingredients and in this easy recipe!). If you want to stretch this dressing further and make it creamy, add a little nonflavored greek yogurt (about ½ cup) to it or use my other salad dressings such as Creamy Strawberry Poppy Seed Dressing
  • Chill the ingredients - Before assembling the salad, keep all the ingredients except the chicken in the fridge. Chilled ingredients work best for this recipe.
  • Dressing tips -Add more apple cider vinegar (about 1-2 tablespoons extra if you like the taste). It may taste very strong when you taste-test but once added to the salad it all comes together and balances the flavors.
  • Add some seeds for a nutritional boost! Poppy seeds, chia, or even sesame seeds work really well here.

Storing Leftovers

  • Store the leftover dressed salad in the fridge and consume it within 1 day (same day). Undressed salad will taste fine if stored in the fridge for 1 day but for best results (and fresh flavor) I highly recommend combining everything right before serving. 
  • Make ahead. Salad dressing can be mixed in advance for up to 4-5 days and tightly stored in an airtight container in the fridge. 

Strawberry Recipes

Don’t throw away the strawberry tops!

  • Make strawberry-infused water. Or Strawberry Agua Fresca.
  • Don’t have a plan to use those tops right now? Place them in an airtight container and keep them in the fridge for up to a few days, or in the freezer for a few months, then pull them out when you’re ready to use them.
  • Another great way to use them is to infuse your favorite spirit with them (I usually keep them in rum for a few days and then it's cocktail time!).
  • Add the tops to your favorite smoothies to get a little pink hue and a hint of strawberries.

Recipe

Chicken salad with strawberries and pecans
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Strawberry Chicken Salad Recipe

This refreshing Strawberry Chicken Salad is packed with good-for-you ingredients and dressed in a flavor-packed strawberry honey vinaigrette. Only with little prep and cooking required, this salad comes together exceptionally fast and has plenty of room for further customization.
Course Appetizer, Salad
Cuisine American
Keyword chicken salad with strawberries
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 3 servings as a side salad
Calories 352kcal

Ingredients

For The Chicken Salad

  • 1 cup arugula
  • 4 cup baby spinach
  • 10 large fresh strawberries sliced into 3-4
  • 1 small red onion sliced into half-moons
  • 3 tablespoons chopped toasted pecans for garnish
  • 1 medium boneless skinless chicken breast cut in half
  • ½ cup crumbled feta cheese
  • salt to taste
  • black pepper to taste
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon smoked paprika

For The Dressing

  • 6 small strawberries
  • 2 tablespoons olive oil good quality
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon honey or maple syrup
  • ¼ teaspoon black pepper
  • salt to taste
  • ½ teaspoon dijon mustard

Instructions

  • Muddle the strawberries in a small bowl, discard half of the flesh and add the remaining salad dressing ingredients. Mix to combine and let chill in the fridge until you cook the chicken.
  • For easier cleanup, use a mason jar with a tightly sealed lid.
  • Rub the chicken breasts with salt, pepper, smoked paprika, onion, and garlic powder.
  • Heat a little cooking oil in a large skillet and cook the chicken on medium-high heat for 4-5 minutes on both sides and until golden brown. For a smoky feel, use a grill or even a grill pan. Let the chicken rest for 5 minutes before cutting it against the grain with a sharp knife into thin slices or cubes. Chicken is cooked when its internal temperature reaches 165 degrees Fahrenheit. A good kitchen thermometer is a must here.
  • In a large bowl combine spinach, arugula, and red onion. Season with salt and pepper and just a drizzle of little olive oil. Transfer to a serving platter, and top with strawberries, pecans, and cooked chicken. Mix to combine or leave as it is and once ready serve drizzle with salad dressing. Enjoy the salad while the chicken is warm!

Notes

 
 

Nutrition

Calories: 352kcal | Carbohydrates: 16g | Protein: 23g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 70mg | Sodium: 424mg | Potassium: 734mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4378IU | Vitamin C: 40mg | Calcium: 204mg | Iron: 2mg

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

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Honey Roasted Beets and Carrots https://theyummybowl.com/roasted-carrots-and-beets-with-feta-and-pecans/ https://theyummybowl.com/roasted-carrots-and-beets-with-feta-and-pecans/#comments Thu, 15 Feb 2024 06:37:15 +0000 https://theyummybowl.com/?p=5001 With its effortless prep and wholesome elements, this honey roasted beets and carrots recipe adds a sweet note to your plate. Drizzled in a delightful honey vinaigrette, it serves as a versatile side dish for any meal. You may also enjoy beet recipes such as halloumi and beet salad or pickled cabbage. Ingredients The full...

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With its effortless prep and wholesome elements, this honey roasted beets and carrots recipe adds a sweet note to your plate. Drizzled in a delightful honey vinaigrette, it serves as a versatile side dish for any meal.

roasted beets and carrots in a bowl with thyme.

You may also enjoy beet recipes such as halloumi and beet salad or pickled cabbage.

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Ingredients

  • Beets - yellow, orange, or purple. The various colors of beets don't differ much in taste, so you can always rely on the classic purple varieties (also known as Merlin, Moulin Rouge, and Ruby Queen).
  • Carrots - the sweetness of carrots beautifully complements the earthy tones of beets. 
  • Olive oil & butter - oil helps to achieve golden exterior, while butter adds an extra layer of richness. 
  • Honey - for natural sweetness! For vegan option, you can use maple syrup.
  • Fresh herbs - thyme is for garnish and optional, but it adds a nice freshness. Other optional fresh herbs are fresh rosemary sprigs and fresh parsley.
  • Lemon juice - to balance the sweetness from the veggies.
roasted honey beets and carrots with lemon.

The full recipe and ingredients can be found in the recipe card below this post.

Instructions

STEP 1: Preheat oven to 425°F. Toss the beets and carrots with olive oil, salt, and pepper on a baking sheet.

sliced carrots bowl.

Quick tip: To prevent the beet color from transferring onto the carrots, I recommend mixing them separately when preparing.

chopped beets bowl.

STEP 2: Roast for 20-25 minutes, or until the vegetables reach a tender-crisp consistency, adjusting time as needed based on the size of the pieces.

carrots and beets in baking sheet with butter cubes.

STEP 3: Add butter and honey, toss until all coated, and roast for another 5 minutes.

roasted beets and carrots.

SERVE! Serve warm with a drizzle of lemon juice, fresh thyme sprigs.

Tips For The Best Honey Roasted Beets

  • For this recipe I like to peel the veggies, but if you want to have a more rustic look, leave it on.
  • Choose beets of similar size and slice the carrots evenly to ensure even cooking throughout.
a bowl of roasted beets and carrots in a bowl.

What To Serve With Roasted Beets

Freezing And Storing Instructions

  • To Make Ahead. Prepare ahead by roasting the vegetables the night before and reheating at 400°F for 5 to 10 minutes. Dress with honey vinaigrette just before serving.
  • To Store. This dish is best served warm and fresh. Leftovers can be stored covered in the fridge for 2-3 days.
  • To Reheat. Warm them up in a saucepan or microwave until heated through.
  • To Freeze. Leftovers don't freeze well, so I advise against it as the texture is likely to change.

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

Recipe

a bowl of roasted beets and carrots.
Print

Roasted Beets and Carrots

With its effortless prep and wholesome elements, this honey roasted beets and carrots recipe adds a sweet note to your plate. Drizzled in a delightful maple vinaigrette, it serves as a versatile side dish for any meal.
Course Appetizer, Side Dish
Cuisine American, European
Keyword beet recipes, beets, carrots, roasted beets, roasted beets and carrots, roasted beets recipe, roasted carrots with honey
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 202kcal

Ingredients

  • 4 large carrots peeled, sliced into ½ inches thick
  • 4 medium beets peeled, sliced into ½ inches thick
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons butter
  • 2 tablespoons honey
  • 1 tablespoon lemon juice freshly squeezed
  • 3 thyme sprigs for serving

Instructions

  • Preheat oven to 425°F.
  • Toss the beets and carrots with olive oil, salt and pepper on baking sheet. Tip: To prevent the beet color from transferring onto the carrots, I recommend mixing them separately when preparing.
  • Roast for 20-25 minutes, or until the vegetables reach a tender-crisp consistency, adjusting time as needed based on the size of the pieces.
  • Add butter and honey, toss until all coated, and roast for another 5 minutes. Serve warm with a drizzle of lemon juice, fresh thyme sprigs.

Notes

  • To Make Ahead. Prepare ahead by roasting the vegetables the night before and reheating at 400°F for 5 to 10 minutes. Dress with honey vinaigrette just before serving.
  • To Store. This dish is best served warm and fresh. Leftovers can be stored covered in the fridge for 2-3 days.
  • To Reheat. Warm them up in a saucepan or microwave until heated through.
  • To Freeze. Leftovers don't freeze well, so I advise against it as the texture is likely to change.

Nutrition

Calories: 202kcal | Carbohydrates: 24g | Protein: 2g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 447mg | Potassium: 474mg | Fiber: 4g | Sugar: 17g | Vitamin A: 10394IU | Vitamin C: 9mg | Calcium: 37mg | Iron: 1mg

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

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