If you’re a fan of homemade pickles and love exploring fresh produce from farmer’s markets, you’re in for a treat with these lemon cucumber pickles recipes!
Here, I’m sharing my go-to method for making lemon cucumber pickles, a simple and refreshing refrigerator pickle recipe that’s perfect for preserving your market haul.
Despite their name, lemon cucumbers don’t taste like lemons, but their bright yellow color adds a sunny twist to the pickle jar. Thisis a great recipe for anyone looking to whip up crisp, tangy refrigerator pickles, and has an abundance of lemon cucumbers.
Why I Love This Recipe
Here are a few reasons why this recipe has become one of my favorites for quick pickles.
Unique ingredient: Lemon cucumber plants produce these fun, round cucumbers that look like lemons but have the classic mild cucumber taste. This is also a perfect recipe for small batches if you only have a few lemon cucumbers.
Easy to make: This recipe requires minimal effort, and with just a few simple steps, you can enjoy homemade pickles in no time, no canning required.
Perfect snack and side: Pickles are my go-to for a quick, tangy snack or an easy side dish. They add the perfect burst of flavor and crunch to any meal.
Tools
1 quart jar or 2 pint jars (or mason jar)
Small saucepan
Slicing knife
Ingredients
4-5 lemon cucumbers, washed and sliced
1 cup white vinegar
1/2 cup apple cider vinegar or rice vinegar
1 cup water
2 tablespoons honey or sugar
1 tablespoon mustard seed
1 tablespoon salt
Step-By-Step Instructions
Prepare the cucumbers: Wash cucumbers thoroughly, then slice them into thin rounds or spears, depending on your preference.
Make the brine: In a small saucepan, combine the white vinegar, rice vinegar, water, sugar, mustard seed, and salt. Heat the mixture over medium heat, stirring occasionally, until the sugar and salt dissolve completely.
Cool the brine: Remove the saucepan from heat and let the brine cool to room temperature.
Pack the jars: While the brine cools, place the sliced cucumbers into a clean quart jar (or divide between 2-pint jars), packing them in snugly.
Add the brine: Once the brine has cooled, pour it over the sliced cucumbers, making sure they are completely submerged. Seal the jar(s) tightly with a lid.
Refrigerate: Place the jar(s) in the refrigerator for at least 24 hours to let the flavors develop. The pickles will be ready to enjoy after this time, but the flavor will continue to improve over the next few days.
Recipe Variations
Here are several simple ways to switch up this lemon cucumber pickles recipe:
Add veggies: For extra crunch, toss in a handful of cauliflower florets or green beans along with the cucumber slices for a colorful, tangy pickle mix.
Garlic twist: Add a clove of garlic to each jar for a bold, aromatic flavor that complements the lemon cucumbers.
Spice it up: Drop a tsp of black peppercorns into the brine for a subtle hint of spice and extra depth to the pickles.
More Sweetness: Add 1-2 more tablespoons of honey or maple syrup to the brine for bread and butter pickles.
Fresh herbs: Add sprigs of fresh dill, thyme, bay leaf, or even rosemary to infuse the pickles with herbal flavors.
Spicy kick: Include a few slices of fresh jalapeños or a pinch of red pepper flakes for some heat.
Onion slices: Thinly slice red or yellow onions and layer them with the cucumbers for added flavor and texture.
Serving Suggestions
Try these ideas to enjoy your lemon cucumber pickles with even more flavor:
Slice lemon: Add a thin slice of lemon to your jar for a citrusy twist and extra brightness.
Charcuterie board: These pickles make a great addition to any charcuterie board, bringing a refreshing crunch alongside cheeses and meats.
Potato salad: Chop the pickles and mix them into potato salad for a tangy, crunchy upgrade.
My Favorite: Top white rice, eggs, or spicy tuna with a generous spoonful of these lemon cucumber pickles.This is my absolute go-to for a quick meal.
Drizzle with soy sauce and sesame oil, sprinkle with sesame seeds, and finish with fresh basil. The tasty pickle adds a burst of flavor that perfectly complements this savory meal.
Wash cucumbers thoroughly, then slice them into thin rounds or spears, depending on your preference.
Make the brine:
In a small saucepan, combine the white vinegar, rice vinegar, water, sugar, mustard seed, and salt. Heat the mixture over medium heat, stirring occasionally, until the sugar and salt dissolve completely.
Cool the brine:
Remove the saucepan from heat and let the brine cool to room temperature.
Pack the jars:
While the brine cools, place the sliced cucumbers into a clean quart jar (or divide between 2-pint jars), packing them in snugly.
Add the brine:
Once the brine has cooled, pour it over the sliced cucumbers, making sure they are completely submerged. Seal the jar(s) tightly with a lid.
Refrigerate:
Place the jar(s) in the refrigerator for at least 24 hours to let the flavors develop. The pickles will be ready to enjoy after this time, but the flavor will continue to improve over the next few days.
Easy Cheesy Corn Casserole: A Healthy Recipe without Jiffy
This Easy Healthy Corn Casserole is an ode to beloved Thanksgiving sides, combining sweet corn flavor and healthy veggies for a delightful dish.
With a fresh twist on tradition, this perfect side dish features tender zucchini and sweet corn, offering a unique spin on a cherished holiday favorite. Simple to prepare, this versatile casserole pairs beautifully with various entrees and is ideal for a potluck luncheon or your Thanksgiving dinner.
Whether served hot or at room temperature, this Easy Cheesy Corn and Zucchini Casserole is sure to be a hit on your holiday table.
Why I Love This Recipe
This Cheesy Corn and Zucchini Bake is one of my go-to dishes for a holiday meal.
Here’s why this recipe has become one of my beloved go-to dishes:
Versatile: You can use fresh, frozen, or canned ingredients, making it adaptable.
Quick and Easy Recipe: Minimal prep with simple steps makes this a time-saving recipe.
Veggie-Packed: It sneaks in vegetables like zucchini boosting nutrition. You can even use another veggie such as frozen riced cauliflower or shredded carrots, this also makes this recipe versatile.
Customizable: Easily adapted to be gluten-free, dairy-free, or vegan.
Comforting: The creamy cheese and tender zucchini create a warm and cozy dish that brings comfort to the holiday spread.
Kitchen Tools for This Recipe
Mixing bowls: One large bowl is used to combine the wet and dry ingredients.
Rubber Spatula or wooden spoon: This is used to stir and fold the ingredients together.
Measuring cups and spoons: Measure out the flour, cornmeal, baking powder, baking soda, and other ingredients accurately.
10″x8” casserole dish: For baking the casserole.
Grater: To grate the zucchini and cheese.
Towel or cheesecloth: Forsqueezing out excess moisture from the zucchini.
Toothpick: To test the doneness of the casserole.
Healthy Corn Casserole Ingredients
Corn – I use canned whole-kernel corn for ease, but fresh or frozen corn works too. Just be sure to thaw if frozen or cook if fresh.
Zucchini – Fresh or Frozen works. This ingredient adds moisture and texture to the bake. Grated and squeezed to remove excess liquid.
Greek Yogurt – Full-fat Greek yogurt makes the casserole rich and creamy.
Olive Oil – I love the flavor of olive oil, but melted coconut oil works as a great alternative.
Eggs – They help bind everything together and give the bake structure.
Milk – I like to use 2% milk, but any milk you prefer will work.
Cornmeal – This gives the bake a slight cornbread-like texture.
All-purpose flour – Helps balance out the cornmeal for a perfect texture.
Baking Powder and Baking Soda
Honey – Just a touch of sweetness to balance the savory flavors.
Mozzarella and Cheddar Cheese – The ultimate cheesy combo for that irresistible top layer.
Black Pepper – A little seasoning to bring out all the flavors.
Fresh Green Onion, Fresh Cilantro, or Parsley – Adds freshness and a pop of color for garnish.
Ingredient Substitutions
Here are some easy swaps to suit your pantry or dietary needs:
Vegan Substitutions:
Greek Yogurt: Swap with unsweetened almond or coconut yogurt for a dairy-free alternative.
Eggs: Use flax eggs (1 tbsp ground flax seed mixed with 3 tbsp water per egg) or a store-bought egg replacer.
Milk: Substitute with almond, soy, or oat milk to keep it dairy-free.
Cheese: Use vegan mozzarella and cheddar-style cheeses, such as those from Daiya or Violife, for that creamy, cheesy finish.
Gluten-Free Substitutions:
All-Purpose Flour: Replace it with a gluten-free all-purpose flour blend.
Cornmeal: Ensure the cornmeal is certified gluten-free, as some brands may be cross-contaminated with gluten-containing grains.
Step-By-Step Instructions
Step 1: Preparation Time
Start by preheating your oven to 350°F. Grease a 2 1/2 quart (10”x8”) casserole dish with cooking spray or a bit of unsalted butter.
Step 2: Prepare the Zucchini
Grate the zucchini, then use a clean towel to squeeze any excess moisture. If using frozen zucchini, thaw it completely and drain off any excess liquid. This step is crucial to prevent the corn bake from becoming too watery.
Step 3: Wet Ingredients
In a large mixing bowl, whisk together the beaten eggs, full-fat Greek yogurt, olive oil (or melted coconut oil), 2% milk, and honey until smooth.
Step 4: Dry Ingredients
In a medium bowl, combine the cornmeal, all-purpose flour, baking powder, baking soda, salt, and black pepper.
Step 5: Combine Wet and Dry Ingredients
Gradually stir the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix.
Step 6: Fold in the Corn Mixture
Gently fold in the grated zucchini and whole-kernel corn (canned corn or fresh corn can be used). Mix until everything is well distributed.
Step 7: Pour and Top
Pour the corn mixture into the prepared baking dish. Spread it out evenly and then sprinkle the shredded mozzarella and cheddar cheese on top.
Step 8: Baking Time
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Step 9: Garnish and Serve
After baking, garnish with freshly chopped green onion, cilantro, or parsley. Let the corn bake cool for about 10-15 minutes before serving.
How To Store Leftovers
Place any leftovers in an airtight container and store them in the refrigerator for up to 3-4 days.
Start by preheating your oven to 350°F. Grease a 2 1/2 quart (10”x8”) casserole dish with cooking spray or a bit of unsalted butter.
Step 2: Prepare the Zucchini
Grate the zucchini, then use a clean towel to squeeze any excess moisture. If using frozen zucchini, thaw it completely and drain off any excess liquid. This step is crucial to prevent the corn bake from becoming too watery.
Step 3: Wet Ingredients
In a large mixing bowl, whisk together the beaten eggs, full-fat Greek yogurt, olive oil (or melted coconut oil), 2% milk, and honey until smooth.
Step 4: Dry Ingredients
In a medium bowl, combine the cornmeal, all-purpose flour, baking powder, baking soda, salt, and black pepper.
Step 5: Combine Wet and Dry Ingredients
Gradually stir the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix.
Step 6: Fold in the Corn Mixture
Gently fold in the grated zucchini and whole-kernel corn (canned corn or fresh corn can be used). Mix until everything is well distributed.
Step 7: Pour and Top
Pour the corn mixture into the prepared baking dish. Spread it out evenly and then sprinkle the shredded mozzarella and cheddar cheese on top.
Step 8: Baking Time
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Step 9: Garnish and Serve
After baking, garnish with freshly chopped green onion, cilantro, or parsley. Let the corn bake cool for about 10-15 minutes before serving.
As late spring transitions into early summer, I reach for this delightful Rhubarb Smoothie recipe, which perfectly captures the season’s essence. Each year, I celebrate the arrival of fresh rhubarb by making a batch of compote or jam, eagerly anticipating the moment this tart ingredient appears at the farmer’s market. If you can’t get enough of this seasonal treat, don’t worry, you can freeze rhubarb to enjoy its unique flavor even when it’s out of season!
Just remember to remove the rhubarb leaves, as they are not safe to eat due to their high oxalic acid content. Toss them in the compost pile and focus on those vibrant, delicious stalks instead.
This smoothie makes for a refreshing morning boost or a tasty snack throughout the day, and its pretty pink hue is sure to bring a smile to your face!
Quick Tip For Freezing Rhubarb
When it is rhubarb season save that tart rhubarb! To freeze rhubarb, simply wash and chop the rhubarb stalks into 1-inch pieces. Spread them in a single layer on a baking sheet and freeze for 1-2 hours until firm. Then, transfer the frozen pieces to airtight freezer bags, removing as much air as possible before sealing. Label the bags with the date, and store them in the freezer for up to a year!
Tools
Vitamix Blender or another high-powered blender
Ingredients In This Strawberry Rhubarb Smoothie
Rhubarb: Cooked rhubarb, prepared as a rhubarb compote or jam, adds a tangy sweetness to your smoothie.
Frozen Strawberries: While frozen strawberries provide a convenient chill, you can also use fresh strawberries. Just add a few ice cubes to keep the smoothie thick and cool.
Coconut Water: This adds a subtle sweetness and a hydrating boost, perfectly complementing the tartness of the rhubarb and strawberries.
Orange Juice: This adds more flavor, sweetness, and depth.
Add-ins
Protein: Enhance your smoothie with a protein boost by adding pumpkin seeds, protein powder, or collagen.
Fiber: Incorporate chia or flax seeds for an extra fiber kick that supports digestion.
Flavor: Sweeten and elevate the taste with a drizzle of maple syrup, a scoop of ice cream, or a splash of pomegranate juice for a unique twist.
Substitutions
Strawberries: If you want to switch things up, or don’t have strawberries, try using fresh fruits such as raspberries, cherries, or blackberries.
Liquid: For a creamy smoothie, opt for coconut milk, or another creamy plant-based milk.
Step-By-Step Instructions
This recipe is super easy to make.
Blend the Ingredients: In a blender, combine the cooked rhubarb or rhubarb jam, frozen strawberries (or fresh with ice), coconut water, and any optional protein, fiber, or flavor ingredients you’d like to add.
Adjust Consistency: Blend until smooth. If the smoothie is too thick, add a little more liquid until you reach your desired consistency.
Taste and Adjust: Taste your smoothie and adjust the sweetness or flavor as needed by adding honey, ice cream, or pomegranate juice.
A Variation
Transform your morning smoothie into a deliciously thick smoothie bowl by reducing the amount of liquid, making it so thick you can spoon it up! Pour the thickened smoothie into a bowl and top it with your favorite toppings, such as sliced sweet strawberries, crunchy nuts, seeds, and a sprinkle of granola.
Serving Suggestions
Pour the smoothie into a glass or bowl, adjusting the liquid as needed to find the right consistency. For a thicker smoothie bowl, reduce the liquid to create a delightful texture that you can enjoy with a spoon.
I love to serve this recipe as a light breakfast or as a complement to a heartier morning meal. It pairs wonderfully with avocado toast, waffles, or a savory quiche!
Additionally, this smoothie makes a fantastic snack, providing a tasty way to add more fiber and fruit to your diet throughout the day. Enjoy!
Dietitian Approved Recipe
This Strawberry Rhubarb Smoothie is a healthy addition to a balanced diet. It offers a delightful blend of flavors while providing essential nutrients. With its combination of fruits and vegetables, this smoothie is packed with vitamins, minerals, and antioxidants that support overall health.
To enhance the nutritional profile and make this smoothie more satisfying, I recommend adding protein powder, such as collagen, which can aid in muscle recovery and promote skin health. Additionally, incorporating crunchy seeds like chia seeds not only boosts the fiber content but also provides healthy omega-3 fatty acids, which are beneficial for heart health.
This recipe is not just delicious; it’s a practical way to incorporate more fruits and fibers into your diet, making it an excellent choice for breakfast, a snack, or a light meal.
This Rhubarb Smoothie is a magnificent combination of sweet and sour. The frozen berries, rhubarb compote, cocnut water, and orange juice make a brilliant beverage.
If you haven't already, cook the rhubarb to make a compote or jam. Let it cool.If you haven't already, cook the rhubarb to make a compote or jam. Let it cool.
Adjust Consistency:
Blend until smooth. If the smoothie is too thick, add a little more liquid until you reach your desired consistency.
Taste and Adjust:
Taste your smoothie and adjust the sweetness or flavor as needed by adding honey, ice cream, or pomegranate juice.
If you’re looking for a quick and healthy breakfast option that’s both satisfying and delicious, fruit parfaits are the perfect grab-n-go breakfast.
This is one of my favorite simple recipes for busy mornings because it’s nutritious and incredibly easy to make. Packed with layers of fresh fruit, creamy yogurt, and crunchy granola, these parfaits offer a balanced meal to kick-start your day.
Plus, starting off with a healthy breakfast can help trigger more good choices throughout the day.
Why I Love This Fruit Parfait Recipe
With busy mornings, easy breakfast recipes are a must! Quick meals are especially important when breakfast is considered the most important meal of the day.
I love this fruit parfait recipe for several reasons:
Keeping Things Simple: A simple breakfast recipe makes my life easier.
Meal Versatility: It can be enjoyed as a healthy dessert, a quick snack, a filling breakfast, or even prepped ahead for busy days. Whether you’re craving something light or need a more substantial option, this recipe adapts to your needs while keeping you fueled with a perfect balance of protein, fiber, and healthy fats.
Pair this recipe with avocado toast or overnight oats for extra fiber.
A Summer Favorite:During the summer months, I love to include fresh strawberries or other berries I picked up from the market.
Endless Combinations: You can easily customize this parfait by switching up the fruit, yogurt, or even adding fun toppings. There are endless possibilities to keep it exciting. More on this later.
Ingredients In This Easy Yogurt Parfait Recipe
Yogurt: Plain Greek yogurt works best for its thick, creamy texture. Whole milk Greek yogurt is my go-to for an extra-rich consistency compared to regular yogurt.
Fruit: Fresh fruit-like berries are perfect, or for a twist, try using a delicious lemon rhubarb jam paired with strawberries.
Crunchy Granola: Use homemade granola or your favorite store-bought variety for a satisfying crunch.
Optional Add-Ons:
Sweetness: For extra flavor, add a touch of maple syrup, honey, or a drizzle of peanut butter.
Extra Crunch: Sprinkle on graham crackers, pumpkin seeds, or chia seeds for added texture.
Step By Step Instructions
Step 1: Start with the yogurt layer
Spoon about 1/4 cup of yogurt into the bottom of your jar or glass.
Step 2: Add granola
Sprinkle 1-2 tablespoons of granola on top of the yogurt.
Step 3: Repeat the layers
Add another yogurt layer, followed by a few more tablespoons of granola.
Step 4: Top it off
Finish with a final layer of yogurt, then add fresh fruit, a drizzle of honey, or other toppings if desired.
Serving Suggestions
This versatile fruit parfait can be enjoyed in several ways:
Filling Breakfast: For a quick and satisfying start to your day, layer your yogurt, fruit, and granola in a bowl or mason jar for an easy grab-and-go option.
Wholesome Snack:It’s the perfect mid-day pick-me-up, providing protein, fiber, and healthy fats to energize you.
Healthy Dessert: Serve this parfait to satisfy your sweet tooth without the guilt. It is a lighter, refreshing alternative to traditional desserts.
Great for Meal Prep: Make several parfaits ahead of time and store them in the fridge for an easy grab-and-go option during busy mornings or for a quick snack.
Tip: To prevent soggy granola, wait to add it just before serving. If you’re prepping parfaits ahead of time, store the granola separately and sprinkle it on top when you’re ready to enjoy your parfait.
Variations For Homemade Parfaits
Yogurt: Swap the type of yogurt for regular or flavored varieties like vanilla yogurt.
Fruit: Mix it up with fruits like kiwi, mango, cherries, raspberries, or pineapple for a burst of flavor.
Granola: Try different types of granola, whether homemade or store-bought. Options like grain-free, vanilla, or chocolate ginger granola can add a unique twist.
Some Combinations:
As promised, here are a few of my favorite fruit parfait combinations to inspire you:
Tropical Crunch: Coconut yogurt with pineapple and mango, topped with coconut granola.
Chocolate Berry: Honey yogurt with fresh berries such as raspberries or blackberries, finished with chocolate granola and chocolate chips.
Blueberry “Pancakes”: Plain yogurt with fresh blueberries, topped with vanilla or maple granola, and a drizzle of maple syrup.
How To Store
To keep your fruit parfaits fresh, store them in airtight containers or mason jars in the fridge for up to 3 days.
For meal prep, layer yogurt and fruit first, then add the granola just before serving to prevent it from getting soggy. If you’re in a rush, you can pack the granola separately and sprinkle it on when you’re ready to enjoy.
A Dietitian-Approved Recipe
This fruit parfait is dietitian-approved because it offers balanced nutrition with protein, healthy fats, and fiber-rich carbs. It’s perfect for meal prep and portion control, allowing you to prepare servings in advance while staying on track with your nutrition. Plus, it’s customizable to fit various dietary needs, making it an easy, healthy choice for any meal.
Like This Simple Recipe of Homemade Yogurt Parfaits? Try These Delicious Breakfast Recipes!
Roasted Eggplant Salad: A Standout Among Vegan Eggplant Recipes
I love this Roasted Eggplant Salad. It’s amoung many delicious vegan eggplant recipes great for transitioning from summer into autumn, when eggplants, peppers, tomatoes, and onions are overflowing at the local farmer’s market.
With its simple ingredients and bold flavors, this salad is great on its own, paired with pita or chips, tossed with pasta, or served over your favorite cooked grain.
If you’re looking for something different from the usual eggplant rollatini, eggplant boats, or vegan eggplant parmesan, try this delicious roasted eggplant salad with a sweet and spicy balsamic sauce. It’s a refreshing twist on seasonal produce!
Why I Love This Oven-Roasted Eggplant
I love this recipe for many reasons some of which include:
Simple Ingredients: This dish is made with fresh, seasonal vegetables and pantry staples, making it easy to pull together.
Meal Prep Friendly: This recipe stores beautifully in the fridge. It is a perfect dish for meal prep and quick, healthy meals throughout the week.
Versatile: Unlike some other vegan eggplant recipes, you can enjoy this recipe on its own, serve it over grains, mix it with pasta, or pair it with pita or chips.
Easy Recipe: This recipe comes together in 5 easy steps.
Tools
Baking sheet
Large bowl
Sharp knife
Cutting board
Spatula or tongs
Wisk
Small bowl
Ingredients for Roasted Eggplant Salad
Olive Oil: For Roasting the veggies
Eggplant: Use the freshest, in-season eggplant for the best flavor.
Onion: Sweet, yellow, or white onions work well in this salad.
Peppers: A colorful mix of sweet peppers adds beauty and flavor.
Tomatoes: Cherry or grape tomatoes, preferably fresh from the garden.
Parsley: Fresh flat-leaf parsley adds brightness and freshness.
Sea Salt: Enhances the natural flavors of the vegetables.
Optional:
Pine Nuts: Add toasted pine nuts for crunch.
More Fresh Vegetables: Customize with seasonal veggies like zucchini or carrots.
Ingredients for Balsamic and Chili Vinegarette
Fermented Chili Peppers: I used Trader Joe’s ITALIAN BOMBA, Fermented Calabrian Chili Hot Pepper Sauce
Oil: Extra virgin olive oil works best, but use your favorite salad dressing oil.
Vinegar: I love Sweet Cherry Balsamico by Luchini.
Black Pepper: A little freshly ground black pepper to taste.
Recipe Substitutions
Onion Substitute: Use shallots or leeks instead of red onion for a more subtle and sweeter flavor.
Bell Pepper Substitute: Replace bell peppers with roasted sweet potatoes or carrots for a heartier salad with more earthy sweetness.
Parsley: If you don’t have fresh parsley, fresh herbs such as basil or oregano are a delicious way to bring freshness to the dish.
Fermented Chili Peppers Substitute: Use sriracha or chili flakes for heat. Alternatively, swap with chili garlic sauce, harissa, or omit for a milder dressing.
Vinegar: You can swap the Luchini vinegar wth red wine vinegar, plain balsamic, or champagne vinegar.
How to Roast Eggplant
Step 1: Preheat your oven to 400°F (175°C).
Step 2: Prepare the eggplant by removing the green stem and skin, then slice it into rounds and cut the rounds into ½-inch thick strips. In a large bowl, toss the eggplant strips, onion slices, tomatoes, and bell peppers with extra virgin olive oil and sea salt. Line a large baking sheet with parchment paper. Spread the vegetables in a single layer on the parchment-lined baking sheet.
Note: If your eggplant is fresh and young, you can leave the skin on for added texture and nutrients. However, if the eggplant is larger or older, the skin might be tougher and slightly bitter, so it’s best to peel it for a smoother result.
Step 3: Roast the vegetables in the oven at 375°F for 30 to 35 minutes, or until the eggplant is soft and lightly caramelized, flipping them halfway through.
Step 4: While the vegetables are roasting, whisk together the olive oil, balsamic vinegar, and fermented chili peppers in a small bowl to create the dressing.
Step 5: Once the vegetables are done roasting, let them cool slightly and place the roasted vegetables in a large bowl. Combine the roasted eggplant, onions, peppers, cherry tomatoes, parsley and dressing.
How To Serve This Oven Roasted Eggplant
Serve the salad warm or at room temperature. It’s perfect as a side dish or a light main course!
Roasted Eggplant Grain Bowl: Serve the roasted eggplant over quinoa or brown rice, topped with white beans or garbanzo beans for added protein. Finish with a drizzle of the balsamic and chili vinaigrette for extra flavor.
Eggplant Pasta with Marinara: Toss the roasted eggplant with your favorite pasta and marinara sauce. Top with vegan mozzarella cheese for a comforting, plant-based dinner.
Healthy Plant-Based Protein: For added protein, toss in some white beans or garbanzo beans, making it even more filling and nutritious.
With Vegan Cheese: Sprinkle some vegan mozzarella cheese on top while the eggplant is still warm for a creamy, savory touch.
Delicious Dip: Blend the roasted eggplant with olive oil, lemon juice, and salt until smooth. Serve with pita, crackers, or veggies for a tasty appetizer.
How To Store This Flavorful Dish
Refrigerator: Place leftovers in an airtight container and store in the fridge for up to 3-4 days. Reheat in the oven or stovetop for the best texture.
Freezer: Store in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Types of Eggplant & Health Benefits
Eggplants are a beautiful and versatile ingredient, widely used in various cuisines. Although botanically classified as a fruit (specifically a berry), eggplants are commonly eaten and cooked as a vegetable. They are typically in season during August and September, and it’s best to enjoy them fresh and local to avoid any bitterness that can develop with age. Younger eggplants tend to have more tender skins and a milder flavor.
Eggplant Varieties:
American Eggplant (Globe Eggplant): These large, purple eggplants are the most common variety found in supermarkets. Their meaty texture makes them ideal for grilling, slicing, and hearty dishes.
Japanese Eggplant: Long and slender with sweet, tender flesh. They cook quickly and are perfect for stir-fries and roasting.
Italian Eggplant (Baby Eggplant): A smaller variety with delicate skin and flesh, making it great for dishes where you want a softer texture and a slightly sweeter taste.
White Eggplant: Characterized by its white skin, this variety has tougher skin but smoother, creamier flesh. White eggplants rarely require salting, as they are less likely to be bitter.
Health Benefits:
Eggplants are packed with fiber, vitamins, and antioxidants, making them a highly nutritious addition to any meal.
Their high fiber content supports a healthy gut, aids digestion, and promotes weight management by helping you feel fuller for longer.
Additionally, eggplants contribute to heart health and contain compounds that may help reduce the risk of certain chronic diseases.
Red Wine Vinegar and Fermented Chili Pepper Vinaigrette.
1/4cupLucini Italia Sweet Cherry Artisan Vinegaror balsamic vinegar
2tbspTrader Joe's Italian Bomba Hot Pepper Sauce Fermented Crushed Calabrian Chili Peppersor other chili pepper sauce
1tbspextra virgin olive oil
1/4tspkosher salt
1/8tspblack Pepper
Instructions
Step 1: Preheat The Oven
Preheat your oven to 400°F (175°C).
Step 2: Prepare Eggplant
Prepare the eggplant by removing the green stem and skin, then slice it into rounds and cut the rounds into ½-inch thick strips. In a large bowl, toss the eggplant strips, onion slices, tomatoes, and bell peppers with some of your favorite extra virgin olive oil and sea salt. Line a large baking sheet with parchment paper. Spread the vegetables in a single layer on the parchment-lined baking sheet.Note: If your eggplant is fresh and young, you can leave the skin on for added texture and nutrients. However, if the eggplant is larger or older, the skin might be tougher and slightly bitter, so it's best to peel it for a smoother result.
Step 3: Roast the Vegetables
Roast the vegetables in the oven at 375°F for 30 to 35 minutes, flipping them halfway through, until the eggplant is soft and lightly caramelized.
Step 4: Make the Dressing
While the vegetables are roasting, whisk together olive oil, balsamic vinegar, and fermented chili peppers in a small bowl to make the dressing.
Step 5: Combine and Dress the Roasted Salad
Once the vegetables are done roasting, let them cool slightly. In a large bowl, combine the roasted eggplant, onions, peppers, cherry tomatoes, and parsley.
Serve
Pour the dressing over the roasted vegetables and toss gently to coat. Serve the salad warm or at room temperature as a side dish or light main course.
Snowball Cookie Recipe Without Nuts and Filled with Chocolate
These nut-free Chocolate Snowball Cookies are a holiday classic and a great addition to your holiday cookie tray. This recipe has many different names—some call them Mexican Wedding Cakes, Russian Tea Cakes, or Polvorons—but to me, they’re my go-to Christmas Cookie.
With a rich chocolate center and buttery shortbread dough, they’ve always been my favorite cookie for the season. Whether you traditionally make them with walnuts, pecans, or almonds, these buttery cookies are just as delicious without the nuts, making them perfect for anyone with a nut allergy.
If you’re looking to add something special to your holiday cookies, these little snowballs are a must!
Why I Love This Recipe
I love this recipe for many reasons.
Simple Ingredients: With pantry staples and a handful of easy-to-find ingredients, this recipe is quick to pull together.
Perfect for Gifting: These cookies make adorable gifts, especially with their snowball-like appearance—ideal for the holiday season!
Freezer-Friendly: You can make a batch ahead of time and freeze it, so you’re always prepared for an impromptu sweet craving or gathering.
Nostalgic: Growing up, I made a variation of these snowball cookies with my mom every holiday season. It’s a little Harper Holiday Tradition! It’s just not a holiday cookie spread without these little snowballs.
Ingredients and Substitutions
All-Purpose Flour: The foundation for the dough.
Butter: 1 stick of butter for a melt-in-your-mouth texture.
Chocolate: Hershey’s Kisses create the perfect bite-sized chocolate center.
Brown Sugar: Only 1/4 cup is needed, as the cookies are coated in powdered sugar.
Salt & Vanilla Extract: To enhance and add flavor.
Sunflower Seeds: Add a nutty texture to the cookies without using nuts! Traditionally, my mom used almonds, but sunflower seeds offer a softer texture, creating a more delicate bite. They also bring a subtle, earthy flavor to the dough.
Below are three possible substitutions for this recipe.
Butter substitute: If you want a dairy-free option, you can replace the butter with coconut oil or vegan butter in equal amounts (1:1 ratio) for vegan snowball cookies.
Sunflower seed substitute: For another nut-free option, you can substitute sunflower seeds for pumpkin seeds, also using a 1:1 ratio (1/2 cup).
Hershey’s Kisses substitute: If you want a different filling or don’t have Hershey’s Kisses, you can use chocolate chips (about 1 tablespoon per cookie) for chocolate chip snowball cookies.
Step-By-Step Instructions
Step 1: Preheat the Oven
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Prepare the Sunflower Seeds
In a food processor, add the sunflower seeds (or walnuts) and pulse until they are finely ground, resembling a coarse meal. Be careful not to over-process, or they may turn into a paste. Set aside.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, cream softened butter and granulated sugar using a hand mixer until light and fluffy. This step will take about 3-4 minutes for the best results.
Step 4: Add Vanilla and Salt
Add the vanilla extract and salt to the creamed mixture, then mix until fully combined.
Step 5: Mix in Dry Ingredients
Gradually stir in the flour and the finely ground sunflower seeds until a dough forms. Make sure everything is well incorporated, but avoid overmixing.
Now It’s Time To Form The Cookies And Bake!
Step 6: Form the Cookies
Scoop out about a tablespoon of dough and flatten it slightly in your hand.
Step 7: Add the Hershey’s Kiss
Place a Hershey’s Kiss in the center of the dough, then wrap the dough around the Kiss, fully covering it. Roll it into a ball.
Step 8: Bake
Place the dough balls on the prepared baking sheet about 1-2 inches apart. Bake for 12-14 minutes or until the bottoms are lightly golden (the cookies should not brown on top).
Step 9: Coat in Powdered Sugar
Let the cookies cool for a few minutes, then roll them in powdered sugar while still warm.
Step 10: Double Coat in Powdered Sugar
Once completely cooled, roll the cookies in powdered sugar again for a second coat. These cookies should resemble little snowballs.
Storage Tips For These Delicious Cookies
Room Temperature: Store in an airtight container for up to 5 days, layering with parchment to keep the powdered sugar intact.
Freezer: Freeze in a sealed container or bag with parchment between layers for up to 3 months. Thaw at room temp and re-roll in powdered sugar to refresh before serving.
These Snowball Cookies are chocolatey, buttery, crumbly, and delicious. Adapted form an old family recipe, I love to enjoy these at any time of year but especially around the holiday season.
1 sifter optional: for dusting cookies evenly with powdered sugar
Ingredients
1cupall-purpose flour
1/2cupbutter
1/4cupbrown sugar
1tsp vanilla extract
1/2cupsunflower seeds
1/2tspkosher salt
16Hershey's Kisses
powdered sugarapprox 2 cups for dusting
Instructions
Step 1: Preheat the Oven
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Prepare the Sunflower Seeds
In a food processor, add the sunflower seeds (or walnuts) and pulse until they are finely ground, resembling a coarse meal. Be careful not to over-process, or they may turn into a paste. Set aside.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, cream softened butter and granulated sugar using a hand mixer until light and fluffy. This step will take about 3-4 minutes for the best results.
Step 4: Add Vanilla and Salt
Add the vanilla extract and salt to the creamed mixture, then mix until fully combined.
Step 5: Mix in Dry Ingredients
Gradually stir in the flour and the finely ground sunflower seeds until a dough forms. Make sure everything is well incorporated, but avoid overmixing.
Step 6: Form the Cookies
Scoop out about a tablespoon of dough and flatten it slightly in your hand.
Step 7: Add the Hershey’s Kiss
Place a Hershey’s Kiss in the center of the dough, then wrap the dough around the Kiss, fully covering it. Roll it into a ball.
Step 8: Bake
Place the dough balls on the prepared baking sheet about 1-2 inches apart. Bake for 12-14 minutes or until the bottoms are lightly golden (the cookies should not brown on top).
Step 9: Coat in Powdered Sugar
Let the cookies cool for a few minutes, then roll them in powdered sugar while still warm.
Step 10: Double Coat in Powdered Sugar
Once completely cooled, roll the cookies in powdered sugar again for a second coat. These cookies should resemble little snowballs.
Notes
Nutrition facts do not include the added powdered sugar
