What are Root Vegetables?

Root Vegetables are grown underground. Unlike your usual vegetable grown, the harvested part of the plant is the root, rather than the leafy or colorful portion that is seen above ground. Root vegetables are fairly easy to grow, with harvest ready in the Fall.

The most common root vegetables are:

• onions
• shallots
• potatoes
• sweet potatoes
• carrots
• beets
• turnips
• parsnips
• radishes
• rutabaga
• daikon

How to Roast Root Vegetables

For full details, including ingredient measurements I used, see the printable recipe card down below. Remember this is more of a how-to. Feel free to adjust how much and which veggies you want to roast. Here is step by step what to expect when roasting root vegetables:

Preheat Oven

Preheat oven to 400° F. Coat a large sheet pan generously with olive oil to prevent sticking. (Sweet potatoes are the WORST offenders!)

Slice Garlic, Drizzle with Olive Oil + Bake

Slice the top off of your garlic bulbs lengthwise to reveal cloves and place in an aluminum foil tent on sheet pan face side up. Drizzle with olive oil, salt and pepper. Close aluminum foil tent and bake for 15-20 minutes while you prepare the other vegetables.

Chop Veggies in Uniform Sizes

Chop the remainder of vegetables to your desired size, making sure they are relatively the same size (to ensure even cooking). Place vegetables in large bowl and toss with olive oil, salt and pepper.

Add Remaining Vegetables to Pan with Garlic + Roast

Remove sheet pan with garlic from the oven and add vegetables in an even layer to ensure the vegetables roast instead of steam. Another sheet pan may be needed depending on the size.

Roast for 20 minutes.

Halfway Through Cooking (after the first 20 minutes):

Remove sheet pan from oven and uncover the garlic so the tops are exposed to allow browning.

Toss the fresh herbs in olive oil and add to sheet pan.

Continue to Roast

Continue to roast for another 20-25 minutes or until vegetables are cooked through, tender and browned. 

Serve

Remove from oven and serve warm. 

**Garlic can be spread on bread, rolls, or squeezed out and mixed with other vegetables. 

Why Did My Vegetables Turn Out Soggy?

Chances are your oven may run cooler than most. When the oven isn’t hot enough, veggies will turn out soft and soggy instead of crispy and caramelized. Turn the oven temperature up. Pick a temperature between 400°F to 425°F. The high heat will quickly coax out all those naturally sweet flavors while keeping the vegetable tender, yet crispy.

Storage Directions

Store leftover roasted veggies in an airtight container and in the fridge for 2-3 days. To reheat and regain the crispiness, place on a baking sheet and pop in the oven at 400 F for 4-5 minutes until sizzling. You can also reheat in an air fryer.

What to Serve with Roasted Root Vegetables

Here are few protein ideas to serve with roasted veggies.

• Grilled Flank Steak
• Sous Vide Steak
• Chicken Kabobs
• Instant Pot Pork Chops
• Couscous Salad with Shrimp

More Vegetable Related Recipes to Try…

• Hummus Veggie Wrap
• Vegetable Beef Soup
• Corn, Tomato & Avocado Salad
• Roasted Green Beans
• Roasted Acorn Squash

I hope this how-to was helpful and detailed enough to get you the best roasted root vegetables you’ve ever had! The printable recipe card is below. Be sure to save, print, bookmark or share this recipe to keep it handy! Enjoy!

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Roasted Root Vegetables

Roasted Root Vegetables are what I crave with the first hint of that crisp Autumn air. Move over salad…make room for earthy, hearty, caramelized deliciousness in the form of oven roasted root vegetables. Measurements do not have to be exact…this is more of a technique than an exact recipe.

Course Side Dish

Cuisine American

Keyword roasted root vegetables, root vegetables

Prep Time 20 minutes

Cook Time 45 minutes

Servings 6

Ingredients

• 4 bulbs garlic slice top of bulb off lengthwise to reveal cloves
• 1 lb potatoes any white, gold or red variety
• 1 lb sweet potatoes
• 1/2 lb beets any color
• 1/2 lb carrots any color
• 1/2 lb parsnip
• 1 turnip
• 1/2 rutabaga
• 1 small onion any variety
• 3 tbsp olive oil
• rosemary fresh
• thyme fresh
• sage fresh
• salt to taste
• pepper to taste

Instructions

• Preheat oven to 400° F. Coat a large sheet pan generously with olive oil to prevent sticking. (Sweet potatoes are the WORST offenders!)
• Slice your garlic bulbs in half lengthwise and place in an aluminum foil tent on sheet pan face side up. Drizzle with olive oil, salt and pepper. Close aluminum foil tent and bake for 15-20 minutes while you prepare the other vegetables.
• Chop the remainder of vegetables to your desired size, making sure they are relatively the same size (to ensure even cooking).
• Place vegetables in large bowl and toss with olive oil, salt and pepper.
• Remove sheet pan with garlic from the oven and add vegetables in an even layer to ensure the vegetables roast instead of steam. Another sheet pan may be needed depending on the size.
• Roast for 20 minutes.

Halfway through cooking (after the first 20 minutes):

• Remove sheet pan from oven and uncover the garlic so the tops are exposed to allow browning.
• Toss the fresh herbs in olive oil and add to sheet pan.
• Continue to roast for another 20-25 minutes or until vegetables are cooked through, tender and browned.
• Remove from oven and serve warm.
• **Garlic can be spread on bread, rolls, or squeezed out and mixed with other vegetables.

The post Roasted Root Vegetables appeared first on Lauren's Latest.

Quick and Easy Chow Mein!

I like Chow Mein from takeout places just fine. But when I make them myself, I can add in as much flavor as I want and eat a whole pan of them for maybe $2. I’m a cheap date, ya’ll. Also, I’m all about lazy fast recipes and this one does not disappoint. You can make these Asian-y inspired noodles as salty, sweet, spicy, or gingery as you’d like….and all in 15 minutes!

But First, What is Chow Mein?

Chow Mein is made up of stir-fried noodles with vegetables and/or meat. It’s a popular dish in most American Chinese restaurants and now in your home too!

I made this recipe so it could be a customizable base for your dinner needs, add meat, different vegetables, and even a different type of noodle if you want.

How to Make Chow Mein

When I say easy and quick Chow Mein I mean it! For full recipe details, check out the recipe card below! Here is what you can expect when making this recipe:

Cook Chow Mein Noodles

Cook ramen noodles in boiling water until chewy and *just* cooked. Drain and set aside.

*Chow Mein Noodles* – AKA ramen noodles. I used the cheap packaged ramen that comes with little seasoning packets. However, you are welcome to buy and use store bought fresh ramen or yakisoba noodles.

Sauté Cabbage, Onions + Ginger

In a large skillet, heat olive oil. Sauté onion, cabbage, salt, pepper, and ginger together until tender.

Toss Together with Flavorings

Toss together with cooked noodles, sugar, garlic, soy sauce, and sesame oil until heated through. Serve hot!

Storing Chow Mein

Any leftover Chow Mein can be stored in the fridge, in an airtight container, for up to 3 days. After that, things start to get a little too mushy!

Freezing Instructions

Chow Mein actually freezes really well! Let cool then transfer to a freezer-safe airtight container. Freeze for up to 3 months!

To reheat, thaw in the fridge overnight then do a quick stir fry to warm things up!

Side Dishes

If you feel like you need some protein with this meal check out my Korean Beef Recipe or Better Than Take-Out Crispy Sesame Beef. Chicken or shrimp would be super good too.

You could also serve this alongside some more vegetables or pot stickers!

More Asian Inspired Recipes to Try!

• Ramen Stir Fry
• Kung Pao Chicken (Family Favorite!)
• Chicken Pad Thai Recipe
• Bang Bang Chicken
• Easy Fried Rice Recipe

Give this Chow Mein Recipe a try tonight and see if you like them as much as my family does.

Printable recipe is below! Enjoy, friends.

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Chow Mein Recipe

Make amazing Chow Mein in 15 minutes! These noodles are highly adaptable and you can make them sweet or spicy, however, you like! Love this recipe.

Course Dinner

Cuisine Asian

Keyword Chow Mein, Chow Mein Noodles, Chow Mein Recipe

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 4 servings

Calories 128kcal

Author Lauren Brennan

Ingredients

• 4 packages ramen noodles* or yakisoba noodles
• 2 tablespoons olive oil
• 1/2 small onion diced
• 10 oz shredded cabbage
• salt & pepper to taste
• 1 1/2 teaspoons ground ginger or grate in a little fresh ginger
• 2 teaspoons sugar
• 1 teaspoon granulated garlic
• 1/4 cup soy sauce
• 2 teaspoons sesame oil

US Customary – Metric

Instructions

• Cook ramen noodles in boiling water until chewy and *just* cooked. Drain and set aside.
• In a large skillet, heat olive oil over medium-high heat. Sauté onion, cabbage, salt, pepper, ginger together until tender.
• Toss together with cooked noodles, sugar, garlic, soy sauce, and sesame oil until heated through.
• Serve hot.

Video

Notes

*You are welcome to use fresh ramen or yakisoba noodles in place of the cheap ramen.

Nutrition

Calories: 128kcal | Carbohydrates: 9g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 844mg | Potassium: 190mg | Fiber: 2g | Sugar: 5g | Vitamin A: 70IU | Vitamin C: 27mg | Calcium: 34mg | Iron: 0.8mg

The post Chow Mein appeared first on Lauren's Latest.

Perfect Anytime!

Let’s talk easy dinners and Tuna Pasta Salad, shall we?

Pasta and tuna together are amazing with dill pickles, peas, and a few other yummy things. This is perfect for snacking, perfect for lunch, perfect for a picnic, basically perfect for any occasion. I thoroughly enjoyed eating this entire bowl.

Helpful Ingredient Tips

Sometimes a particular form of an ingredient is better than another when used in a recipe. Here are a few that I have found with this Tuna Pasta Salad.

• Mini Bowtie Pasta – I love using mini bowtie pasta for this recipe because with every bite you get the perfect balance of ingredients. No huge chunks of pickle, pasta, or red onion. However, you can use whatever pasta you have on hand (probably not spaghetti, fettuccine, or lasagna noodles though).
• Frozen Peas – if you don’t have frozen peas, you can use canned peas. Just be sure to drain them well. If fresh peas are in season, that would be the BEST choice of course.
• Red Onion – or white onion. Although I love the taste of raw red onion, you can replace it with white onion, if desired.
• Dill Pickle – please please please use dill pickles and not sweet pickles. This makes a huge difference.
• Tuna – I used albacore packed in water but feel free to use what you have. And don’t forget to drain it!

Variations – Make This Salad Your Own

Feel free to change up this recipe to make it your own! Here are a couple of ideas from some of my readers who adapted their Tuna Pasta Salads:

• Cut Out the Mayonnaise – to cut out some of the mayo, go half and half with unsweetened plain greek yogurt. This makes this recipe a little more healthy.
• Replace Dill Pickles – don’t like dill pickles? One of my reader’s replaced them with green olives and capers and another replaced it with artichoke hearts! However, if you’re just looking for the crunch without the pickle flavor, try celery.
• More Protein – looking to add more protein to your dish? Consider adding a can of cannellini beans or garbanzo beans.
• Replace Tuna – this might be a little sacrilege, but if you happen not to like tuna, you can still enjoy this recipe by replacing it with shredded chicken.

How to Make Tuna Pasta Salad

For full details on how to make Tuna Pasta Salad, see the recipe card down below. Here is what you can expect while making this salad.

Prep Ingredients

Prepare ingredients by dicing red onion and dill pickles.

Cook Pasta + Peas

Bring a large pot of water to boil. Salt the water and cook pasta until al dente. Stir in frozen peas and cook for 30 seconds.

Drain pasta and peas. If you want room-temperature pasta salad, don’t rinse. If you want cold pasta salad, rinse with cold water.

Mix Remaining Ingredients

In a large bowl, stir cooked pasta and peas together with remaining ingredients until everything is evenly coated in sauce {made from mayonnaise and lemon juice}.

Serve or Refrigerate

Serve or refrigerate covered until ready to serve.

Storing Tuna Pasta Salad

Store any leftover Tuna Pasta Salad in the fridge, covered, for up to 3 days! The longer it sits the better it tastes. Perfect as lunch, as a snack, or as a side dish!

Freezing or Make Ahead – I don’t recommend freezing this salad because of the mayo- it doesn’t thaw and remix very well. You can make this salad ahead of time (the day before) before you need it and store in the fridge until ready to serve.

Love Tuna? Check Out These Other Recipes:

• The Best Tuna Salad Sandwich
• Tuna Club Sandwich
• Tuna Casserole
• Tuna Patties with Homemade Tartar Sauce
• Tuna Noodle Casserole
• Lemon Pepper Tuna Sliders

More Pasta Salad Recipes to Try!

• Italian Pasta Salad
• Chicken Caesar Pasta Salad
• Chicken Pasta Salad
• Sesame Noodle Salad
• Macaroni Salad

If you liked this Tuna Pasta Salad you’re going to love my other pasta salad recipes!

The printable recipe card is down below, have a great day, friends!

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Tuna Pasta Salad

This creamy Tuna Pasta Salad Recipe is tangy, crunchy, oniony, and delightful! Perfect for a healthy lunch, light dinner, or snack to store in the fridge. 

Course Side Dish

Cuisine American

Keyword Tuna Pasta Salad

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 6 servings

Calories 618kcal

Author Lauren Brennan

Ingredients

• 1 lb mini bowtie pasta
• 1 cup frozen peas
• 1/2 cup red onion diced, or white onion
• 3/4 cup dill pickle diced
• 10 oz tuna (two 5 oz cans) drained, I used albacore tuna packed in water
• 1/2 lemon juiced
• 1 cup real mayonnaise
• 1 tablespoon dried dill
• salt & pepper to taste

US Customary – Metric

Instructions

• Prepare ingredients by dicing red onion and dill pickles.
  
• Bring a large pot of water to boil. Salt the water and cook pasta until al dente. Stir in frozen peas and cook for 30 seconds.
  
• Drain pasta and peas. If you want room-temperature pasta salad, don't rinse. If you want cold pasta salad, rinse with cold water.
  
• In a large bowl, stir cooked pasta and peas together with remaining ingredients until everything is evenly coated in sauce {made from mayonnaise and lemon juice}. Serve or refrigerate covered until ready to serve.
  

Nutrition

Calories: 618kcal | Carbohydrates: 44g | Protein: 12g | Fat: 43g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 630mg | Potassium: 272mg | Fiber: 5g | Sugar: 5g | Vitamin A: 405IU | Vitamin C: 23.8mg | Calcium: 54mg | Iron: 2.9mg

The post Tuna Pasta Salad appeared first on Lauren's Latest.

Make This Italian Pasta Salad Your Own

The beauty of this recipe is how easily the veggies and pasta can be interchanged. Here are a few great options to choose from. Of course, my recipe includes many of the ingredients listed, but if you are missing one or two, don’t let that stop you from making this! It will still be delicious!

• Any short-cut pasta
• cucumber
• tomatoes
• olives
• pepperoni
• bell peppers
• mozzarella or cheddar
• red onion
• fresh basil and parsley
• artichoke hearts
• sun-dried tomatoes
• salami
• parmesan cheese
• mushrooms
• carrot
• celery

How to Make Italian Pasta Salad

It’s super duper simple to pull this easy side dish together! The hardest part is chopping a few veggies, but I find that therapeutic. For full recipe details, including ingredient amounts, see the printable recipe card down below. Here is what you can expect while making this pasta salad.

Cook the Pasta

Cook pasta according to package directions. Since this will be refrigerated, I would cook this 1 minute past al dente. It will still have a bit of a bite because of the refrigeration.

Chop the Veggies

This recipe calls for tomatoes, cucumbers and bell peppers, but feel free to add in whatever ingredients you have! Artichoke hearts, sun-dried tomatoes, parmesan cheese, etc..

Make the Dressing

Whisk a simple mixture of olive oil, vinegar, garlic, and Italian seasoning together and season well.

Can I use a different dressing?

Most Italian Pasta Salads call for pre-made Italian salad dressing which is totally fine to use! It’s such a simple choice, of course…you are welcome to use it! For a creamier salad dressing, feel free to use a pre-made ranch or blue cheese dressing. Be sure to read the notes within the recipe card below for other options.

Toss Together + Serve

Toss everything together. The longer this salad has to marinate together, the more delicious it becomes!

Storage Directions

This particular recipe is good for up to 5 days in the fridge, though is most delicious day 2 after it’s had some time to marinate.

Can I freeze pasta salad?

No, I would not recommend freezing this recipe, simply because fresh veggies do not thaw very nicely and will not taste very fresh post-freezer.

Other Summer Salads you will love!

If pasta salad isn’t your scene, try some of these other family favorites we rotate through all summer long:

• Classic Coleslaw Recipe
• Summer Corn Avocado Basil Salad
• Grandma’s Cucumber Salad
• Broccoli Salad
• The Best Iceberg Wedge Salad

More Pasta Salad Recipes to Try!

• Chicken Caesar Pasta Salad
• Fancy Chicken & Pecan Pasta Salad
• Sesame Noodle Salad
• Chinese Cabbage Salad

If you liked this recipe, you’re going to LOVE my other pasta salad recipes, give them a try next time you are looking for a refreshing side dish.

Printable recipe card is below! Have a good day, friends!

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Italian Pasta Salad Recipe

This Italian Pasta salad has it all! Tender pasta, salty pepperoni, cubed mozzarella, lots of diced veggies and a homemade olive oil and garlic dressing. The longer it sits the better it tastes! Perfect for potlucks, BBQs or simple side dish.

Course Side Dish

Cuisine American

Keyword italian pasta salad, pasta salad, pasta salad recipe

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 8

Calories 493kcal

Author Lauren’s Latest

Ingredients

For the pasta salad:

• 3/4 pound rotini pasta cooked
• 1/2 cup red onion finely diced
• 8 oz mozzarella cheese cubed
• 5 oz pepperoni cubed
• 2 tablespoons fresh parsley
• 2 tablespoons fresh basil
• 3/4 cup sliced black olives
• 1 pint cherry tomatoes halved
• 1/2 english cucumber diced
• 1/2 yellow bell pepper diced

For the pasta salad dressing:

• 1 clove garlic minced
• 1/4 cup white vinegar
• 1 teaspoons sugar
• 1 teaspoon Italian Seasoning
• 1/2 teaspoon paprika
• 1/2 cup olive oil
• salt & pepper to taste

US Customary – Metric

Instructions

• Cook pasta according to box directions. Drain and rinse with cold water.
• Add pasta to a large bowl and add in remaining prepared salad ingredients.
• For the dressing, whisk together garlic, vinegar, sugar, and seasonings. Stream in olive oil to emulsify and pour over salad. Toss to coat and add in extra Italian seasoning as desired.
• Serve pasta salad or cover and refrigerate for up to 5 days.

Notes

Feel free to use 3/4 cup prepared Italian Salad Dressing in place of the homemade.

Nutrition

Calories: 493kcal | Carbohydrates: 38g | Protein: 17g | Fat: 30g | Saturated Fat: 9g | Cholesterol: 41mg | Sodium: 698mg | Potassium: 364mg | Fiber: 3g | Sugar: 4g | Vitamin A: 735IU | Vitamin C: 29.9mg | Calcium: 180mg | Iron: 1.8mg

The post Italian Pasta Salad appeared first on Lauren's Latest.

Simple Labor Day Cookout Recipes

We’ve really been enjoying our summer with lots of get-togethers with family and friends! Whether we’ve been at our house or invited to a potluck with friends, we have not been deprived of delicious food. I pulled together some of our favorites from this summer to bring to you a good selection of recipes to use at your Labor Day festivities this year.

First, we have appetizers and salads. Then on to main course, sides and of course DESSERT!

May your Labor Day weekend taste as delicious as ours!

Have a great holiday weekend, friends!

Appetizers

Grilled Corn Salsa

Grilled Corn Salsa is perfect for a summer appetizer any day! Enjoy this with tortilla chips at your Labor Day festivities this year!

Buffalo Chicken Dip

Buffalo Chicken Dip is creamy, spicy, and perfect for an easy party appetizer this Labor Day Weekend! Pair with chips, veggies, pita bread, and/or crackers.

Fried Zucchini

Fried Zucchini is wildly addicting and our favorite way to eat zucchini lately. Served as a side or appetizer, these will quickly disappear, just as fast as you can fry them up!

Carolina BBQ Pulled Pork Frito Bites

Carolina BBQ Pulled Pork Frito Bites are crunchy, tangy, sweet-with-a-little-heat, pork-tastic Frito bites! Carolina sauce never paired so well with pulled pork. It’s a perfect appetizer to bring to your Labor Day Cookout!

Salads

Caprese Salad

Nothing beats a Caprese Salad Recipe. Fresh, flavorful and delicious made with cherry tomatoes, fresh mozzarella, sweet basil, and a homemade garlic balsamic dressing! It’s truly the perfect salad.

Broccoli Salad with Bacon

This is the best Broccoli Salad recipe ever! It’s sweet, creamy, and crunchy with fresh broccoli, homemade dressing, and lots of bacon! This salad pairs well with so many different meals. Make it at your Labor Day BBQ!

Creamy Potato Salad (no eggs!)

This Creamy Potato Salad recipe is truly one of the best recipes I have. It’s such a crowd-pleasing classic in my book. Perfect for Labor Day gatherings of any kind and easy to make well in advance.

Ambrosia Salad

If you want a salad that tastes just like dessert, Ambrosia Salad is the ticket! Made with fresh pineapple, mandarin oranges, maraschino cherries, coconut, mini marshmallows and stirred together with a whipped cream dressing, your Labor Day guests will fall in love with this Ambrosia Recipe!

BBQ/Smoker

The Best Burger Recipe

The Best Burger is grilled hot, juicy, and slathered in my secret sauce. Of course, the most classic dinner you can make on a grill is a hamburger (or cheeseburger of course)! It never gets old and it tends to taste better the hotter it gets outside. This is a must have this Labor Day Weekend!

Blue Cheese Burger Recipe

This classic Blue Cheese Burger is big, hot and juicy off the grill and can be made start to finish in about 20 minutes! Perfect for Labor Day Cookouts!

How to Grill Corn

If you are going to be firing up that grill this Labor Day for some tasty ribs or burgers, throwing a few ears of corn on the grill is so convenient to cook a tasty sweet and savory side along with your main course, plus it adds amazing flavor to an otherwise boring ear of corn.

Turkey Burger Recipe

This Turkey Burger Recipe will be the juiciest and most delicious burger you ever did make. One secret ingredient takes these babies over the top! Simple to make on the grill or stovetop, flavorful, and obviously super moist. 

Smoked Chicken Wings

The deep wood flavor you get from low and slow smoking is far superior to those heavily breaded deep fried wings you get in a restaurant. Have this smoked deliciousness in less than 2 hours at your Labor Day BBQ this year.

Smoked Pork Butt

Smoked Pork Butt is going to turn into the most delicious Pulled Pork you’ve ever had. Low and slow is the name of the game when preparing a Pork Butt. And smoking is (in my humble opinion) the BEST way to do this. Smoked pulled pork is my go-to choice for feeding a crowd at your Labor Day cookout.

Smoked Ribs

If these smoked ribs don’t scream Labor Day BBQ, then I don’t know what does. Whatever type of ribs you are smoking (spare ribs, pork ribs, baby back ribs), this 3-2-1 ribs method will give you fall off the bone ribs every time along with that distinctive smoky flavor that is undeniable.

Side Dishes

Boston Baked Beans

Tangy yet sweet this Boston Baked Beans recipe can be made on the stovetop or in a crockpot. Perfect to make ahead and have ready for your Labor Day cookout!

Classic Coleslaw Recipe

This Classic Coleslaw Recipe is a fresh, made from scratch recipe that will make you never buy store bought coleslaw again! Coleslaw is one of the quintessential salads of summer and the unsung hero for many dishes! Pair this with some smoked pulled pork at your Labor Day BBQ.

Macaroni Salad

This simple Macaroni Salad Recipe is the perfect combination of creamy and crunchy, and totally adaptable to your own liking. It’s the perfect side dish Labor Day weekend and is ready in just 15 minutes! 

Desserts

Perfect Lemon Bars

These Lemon Bars are the quintessential party dessert, baking up perfectly sweet while still lemony and tart. Very few, simple ingredients are needed to make this recipe from scratch and they always are the first to go at any get-together. 

Fruit Pizza

When you need a beautiful, delicious, lightly sweet dessert, try making a Fruit Pizza! Sugar Cookie dough is spread into a half sheet pan and baked, then topped with a light and creamy pudding and fresh fruit. A perfect addition to your Labor Day get-together!

Homemade Chocolate Ice Cream

Homemade Chocolate Ice Cream is easier to make than you think and I’m going to show you how! This recipe is made with a simple no-cook chocolate base and yields a rich and decadent ice cream. It’s the perfect treat on a hot summer day!  

Zucchini Brownies

Labor Day is almost here which means you absolutely need a recipe for the Best Zucchini Brownies! Get ready for chocolate zucchini bliss that’s soft, sweet, and topped with a chocolatey glaze.

Nutella Deviled Strawberries

These Nutella Deviled Strawberries are a fast, three-ingredient dessert or treat, perfect for any party or afternoon pick-me-up. If you’ve never had Nutella and strawberries, get ready to live! A must have this Labor Day!

Buttery Apple Pie

Nothing is more satisfying or comforting than this apple pie recipe with vanilla ice cream. Sweet cinnamon apple slices poured into a homemade, all-butter crust that bakes up flaky, tender and delicious. A perfect farewell to summer.

The post Labor Day Cookout Recipes appeared first on Lauren's Latest.

What are Fried Green Tomatoes Anyway?

Fried Green Tomatoes isn’t just one of the best movies ever!!!…but are a classic Southern dish prepared with unripened tomatoes. Green tomatoes are just (red) tomatoes that haven’t ripened yet. They are firmer and not as juicy as a ripe tomato and they also have more of a tangy, yet milder taste. To make Fried Green Tomatoes, unripened tomatoes are generously coated with a Panko and cornmeal seasoned breading and fried until golden brown and crispy. They are tasty eaten plain, with a little salt sprinkled on top or dipped in various dipping sauces such as remoulade sauce, ranch dressing, or hot sauce.

You can most easily find green tomatoes early in the growing season, as well as towards the end of summer growing season, when the weather isn’t as warm as tomatoes need to finish ripening. Dishes like this come in handy when an early frost puts an end to summer gardening and you’re left with green tomatoes on the vine.

How To Make Fried Green Tomatoes

Simply slice up your favorite type of tomatoes, dredge them in flour, egg and Panko/cornmeal and fry until golden brown and crispy. For full recipe details and ingredient measurements, see the printable recipe card down below. Here is what you can expect while making this recipe.

Prep Tomatoes + Heat Oil in Pan

Slice tomatoes 1/2 inch thick.

Heat oil in a pan (about 1/2 inch deep – enough to fully submerge tomatoes) on medium/high heat.

Prep Dredging Ingredients in 3 Separate Dishes

Whisk flour, salt and pepper in a wide dish. Whisk eggs and milk together in a separate wide dish. Whisk Panko and Cornmeal together in another wide dish.

Dredge Tomatoes to Coat

Dredge tomatoes in flour, then egg mixture, then panko/cornmeal mixture.

Fry Tomatoes

Carefully place tomatoes into pan and fry on each side until golden brown, being careful not to overcrowd the pan. You may have to do this in batches depending on the size of your pan.

Remove From Pan, Salt + Serve

Place browned tomatoes on paper towel lined platter, sprinkle with salt and serve immediately with a remoulade or dipping sauce of your choice.

What to Serve with Fried Green Tomatoes

• Oven Fried Chicken
• Classic Eggs Benedict
• Smoked Sausage Mac and Cheese
• Easy Oven Baked Ribs

Storing Leftovers

While these are best eaten immediately, you can store leftover Fried Green Tomatoes in an airtight container in the fridge for up to 3 days. To reheat, you can throw them in a hot skillet with a little oil or if you have an air fryer, they reheat and crisp up great there too.

Give These Recipes a Try…

• Fried Zucchini
• Zucchini Fritters
• Chicken Kabobs
• Cucumber Tomato Salad
• Corn,Tomato & Avocado Salad

Enjoy these golden little gems! The printable recipe card is below. Be sure to print/save/bookmark and share this recipe. Enjoy, friends!

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Fried Green Tomatoes

Fried Green Tomatoes are unripened tomatoes generously coated with a Panko and cornmeal seasoned breading and fried until golden brown and crispy. These are a must have in the summer when tomatoes are in season.

Servings 4

Ingredients

• avocado oil or any neutral oil, for frying
• 4 green tomatoes large
• ½ cup milk
• 2 eggs beaten
• 1 cup flour
• ½ cup panko bread crumbs
• ½ cup cornmeal
• 2 tsp salt
• 1 tsp black pepper

Instructions

• Slice tomatoes 1/2 inch thick
• Heat oil in a pan (about 1/2 inch deep – enough to fully submerge tomatoes) on medium/high heat.
• Whisk flour, salt and pepper in a wide dish
• Whisk eggs and milk together in a separate wide dish.
• Whisk Panko and Cornmeal together in another wide dish
• Dredge tomatoes in flour, then egg mixture, then panko/cornmeal mixture.
• Carefully place tomatoes into pan and fry on each side until golden brown, being careful not to crowd the pan. You may have to do this in batches depending on the size of your pan.
• Place browned tomatoes on paper towel lined platter, sprinkle with salt and serve immediately with a remoulade or dipping sauce of your choice.

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Make Fresh Tomato Salsa Your Own

This salsa is a take on my Homemade Salsa Recipe, but uses FRESH tomatoes instead of canned since they are now in season. If you are finding this post when tomatoes are not in season, feel free to use canned. Making salsa is a great way to use garden ripe tomatoes. This salsa is made with simple ingredients and easy to adjust the the flavors to the way you like it. Make it more or less spicy, chunky or smooth…however you like. Serve with Tortilla chips for an afternoon snack or as topping to any Mexican dish.

How To Make Fresh Tomato Salsa

Throwing this together is super simple and ready in about 10 minutes. All you need for equipment is a blender or food processor. For full recipe details and ingredient measurements, see the printable recipe card down below.

Prep

Roughly chop tomatoes, onion and jalapeño.

Process All Ingredients

Place all ingredients into a blender or food processor. Pulse a few times until desired texture is reached. Taste, adjust seasonings as needed.

Serve

Serve with Tortilla Chips. Yum!

What Tomatoes are Best for Salsa?

I love the taste of fresh tomatoes in salsa. Honestly, any fresh tomato will do here…even better if you pulled them straight from your garden. You want to make sure that the tomatoes you use are firm, and a deep red color.

Storing Fresh Tomato Salsa

Store salsa in airtight containers for up to 3 weeks in refrigerator.

To Freeze

Place in a freezer safe, airtight container and into the freezer. Salsa should stay fresh for 3 months.

Love Salsa? Give these Recipes a Try…

• Grilled Corn Salsa Recipe
• Fresh Mango Salsa
• Holiday Cranberry Salsa
• Teedo’s Famous Salsa

Simple as that! Put your garden tomato haul to good use with this salsa recipe! The printable recipe card is below. Be sure to save/print/bookmark and share this recipe. Have a great day, friends!

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Fresh Tomato Salsa

This Salsa Recipe is so fresh and easy to make! You only need a few basic ingredients and 10 minutes. Adapt as you like!

Course Appetizer

Cuisine Mexican

Keyword fresh salsa recipe

Prep Time 10 minutes

Total Time 10 minutes

Servings 6 cups of salsa

Calories 44kcal

Equipment

• food processor

Ingredients

• 12 whole tomatoes roughly chopped
• 1 large vidalia onion roughly chopped, about 1 cup
• 1 jalapeno seeded and roughly chopped
• 1/2 bunch cilantro about 1 cup
• 1 lime juiced
• 1/2 teaspoon salt or more to taste
• 1/2 teaspoon pepper
• 1 1/2 teaspoons sugar

US Customary – Metric

Instructions

• Place all ingredients into a blender or food processor. Pulse a few times until desired texture is reached. Taste, adjust seasonings, and serve with chips.
• Store salsa in airtight containers for up to 3 weeks in refrigerator.

Nutrition

Calories: 44kcal | Carbohydrates: 10g | Protein: 1g | Sodium: 21mg | Potassium: 397mg | Fiber: 2g | Sugar: 6g | Vitamin A: 265IU | Vitamin C: 25.2mg | Calcium: 67mg | Iron: 2.1mg

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What is Tomato Pie?

Tomato Pie is a tasty traditionally southern dish that is enjoyed all over the world. It’s a savory pie made with chopped fresh garden tomatoes and basil, topped with a creamy mayonnaise/cheese mixture, then baked in a pie crust shell until golden brown and bubbly. Slice and serve it like a pie, warm or room temperature, as the main dish or side.

Fail Proof Pie Crust

You can use a store bought pie crust- no problem (and less mess). If you want to make your own from scratch, I have a fail proof pie crust recipe that I love and is easy to make.

What Kind of Tomatoes are Best in a Tomato Pie?

I’ve made this pie with a couple different types of tomatoes and they all work well. The heirloom tomatoes used in today’s recipe make for a beautiful presentation, but I also recommend using Roma tomatoes. Roma tomatoes are a more firm tomato that are not as juicy and don’t contain as much liquid as other tomatoes. This is important because if your tomatoes contain a lot of liquid, they can cause your crust to get soggy. That being said, you can be successful making this recipe with any type of garden tomato as long as you draw out the moisture properly. More on that later.

How To Make Tomato Pie

Using up all those garden tomatoes towards the end of summer is a great feeling. This Tomato Pie recipe is savory and delicious and comes together with 3 different cheeses, tomatoes, basil and a handful of other ingredients. For full recipe details, see the printable recipe card down below.

Prep Pie Crust + Preheat Oven

Prepare pie crust into pie or fluted tart pan and refrigerate for at least 30 minutes before filling/baking. Preheat oven.

Slice Tomatoes and Draw Out Moisture + Slice Shallots

Slice tomatoes into 1/4 inch thick slices removing seeds as you go, and place in a single layer on a paper towel lined surface. You can also layer tomatoes around a colander to dry the moisture out that way.

Sprinkle 1 tsp of salt to tomatoes to draw out moisture. Let sit for 30 minutes.

Slice shallots very thinly and set aside.

Make the Filling

Combine mayonnaise, egg, all 3 cheeses, salt and pepper. Set aside.

Assemble the Pie + Bake

Pat tomatoes dry with a paper towel.

Pull out your pie crust and quickly begin layering your ingredients beginning with a third of the cheese mixture at the bottom. Layer a third of your tomatoes in an overlapping pattern, followed by a third of the shallots and basil. Continue to layer in this order so the final layer is overlapping tomatoes, shallot and basil (for a beautiful presentation). Bake at 425° for 30-45 minutes or until lightly golden brown.

Cool + Serve

Allow to cool completely before cutting into 8 equal pieces. Tomato Pie can be served warm or at room temperature.

What To Serve With Tomato Pie?

Tomato pie is one of those dishes that can act as a main dish or as a side dish/appetizer. Here are few ideas for dishes that pair well with Tomato Pie.

• Smoked Pork Butt
• Baked Chicken Legs
• Zucchini Fritters
• Corn on the Cob
• Pasta Salad
• Fried Zucchini
• Grilled Asparagus

Storage Directions

For pies in general, I usually leave the pie in the pan/plate it was baked in. Tightly wrap plastic wrap over the top and store in the fridge. Tomato Pie will stay fresh for 4-5 days. You could also transfer it to an airtight container with a lid.

Can I Freeze Tomato Pie?

I would say no, because tomatoes and mayonnaise don’t freeze and thaw very well. The juice from tomatoes will cause the crust to become soggy.

Love Tomatoes? Give These Recipes a Try….

• Tomato Basil Tortellini Soup
• Cucumber Tomato Salad
• Tomato Basil Soup
• Vegetarian Spaghetti Sauce
• Caprese Salad

I hope you love this recipe as much as we do! Be sure to save/print/bookmark and share this recipe with your friends and family. The printable recipe card is below. Have a great weekend, friends!

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Tomato Pie

Tomato Pie is one of the best ways to use up some of your fresh garden tomatoes. For this savory side dish, appetizer or even main course, simply layer fresh tomatoes, shallots, basil and a delicious cheese mixture in a pie crust and bake away!

Course Appetizer, Dinner, Side Dish

Cuisine American, Southern

Keyword Tomato, Tomato Pie

Prep Time 45 minutes

Cook Time 45 minutes

Servings 8

Calories 402kcal

Ingredients

• 1 Pie Crust prepared

For the filling

• 2 ½ lbs tomatoes sliced about 1/4 inch
• 1 tsp salt for tomatoes
• 2 shallots thinly sliced
• ½ cup basil chiffonade
• 3/4 cup mayonnaise
• 1 egg beaten
• ½ cup parmesan cheese grated
• 1 cup mozzarella cheese shredded
• 1 cup sharp cheddar cheese shredded
• 1 tsp salt
• black pepper freshly ground, to taste

Instructions

• Prepare pie crust into pie or fluted tart pan and refrigerate for at least 30 minutes before filling/baking.
• Preheat oven to 425° F.

Prepare Tomatoes and Shallots:

• Slice tomatoes into 1/4 inch thick slices removing seeds as you go, and place in a single layer on a paper towel lined surface.
• Sprinkle 1 tsp of salt to tomatoes to draw out moisture. Let sit for 30 minutes.
• Slice shallots very thinly and set aside.

For filling:

• Combine mayonnaise, egg, all 3 cheeses, salt and pepper. Set aside.

Put it all together:

• Pat tomatoes dry with a paper towel.
• Pull out your pie crust and quickly begin layering your ingredients beginning with a third of the the cheese mixture at the bottom. Layer a third of your tomatoes in an overlapping pattern, followed by a third of the shallots and basil. Continue to layer in this order so the final layer is overlapping tomatoes, shallot and basil (for a beautiful presentation).
• Bake at 425° for 30-45 minutes.
• Cool completely before cutting into 8 equal slices.
• Can be served warm or at room temperature.

Nutrition

Calories: 402kcal | Carbohydrates: 18g | Protein: 12g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 59mg | Sodium: 1098mg | Potassium: 421mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1589IU | Vitamin C: 20mg | Calcium: 273mg | Iron: 1mg

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Zucchini Overload

Za-za-zucchini! Do you have zucchini coming out of your ears from your garden? I sure do! There are so many recipes I’m finding for zucchini! It’s crazy. Lots of zucchini brownies, zucchini chocolate cupcakes and of course zucchini bread. But today is all about stuffed zucchini! These are the bomb. Totally simple and low carb. I decided to use sausage and peppers and stuff that little mixture into some zucchini for a tasty little meal. Seriously. It was super yummy. And pretty simple too

How to Make Stuffed Zucchini Boats

Stuffed Zucchini Boats are an easy one pan meal that covers all the bases. For full recipe details, see the printable recipe card down below. Here is what you can expect when making this recipe.

Prep + Preheat

Preheat oven. Slice zucchini in half and scoop out seeds, using a spoon. Sprinkle with salt and pepper and place flesh side up in a bake 9×13 pan. Bake for 30 mins.

Sauté Veggies + Sausage

While the zucchini is baking, heat oil over medium heat in a large skillet. Sauté onions, peppers and sausage until browned. Stir in salt, pepper, basil, oregano and marinara sauce. Remove from heat.

Could I use a different sausage?

Absolutely! If turkey sausage isn’t your thing or don’t have it on hand, you could use chicken, pork, beef sausage…whatever you prefer will work for the filling.

Adding Filling to Zucchini Boats + Bake

Once zucchini is finished baking, fill with sausage and peppers mixture, top with mozzarella cheese and return to oven to bake. If you’d prefer a crunchier zucchini 10-15 minutes would be sufficient. If you’d like it softer, bake 30 minutes.

Serve Warm

Once the cheese is melted and the stuffed zucchini boats are as crunchy or as tender as you’d like, serve!

What To Serve with Stuffed Zucchini Boats?

While these could totally be a meal on their own, here are a few idea to help you out:

• Cucumber Tomato Salad
• Harvest Apple Blue Cheese Salad
• Tomato Basil Soup
• Minestrone Soup
• Pasta Primavera

Storing Zucchini Boat Leftovers

Store leftovers in an airtight container in the fridge for up to 2-3 days.

To Make Ahead and Freeze

Allow Zucchini Boats time to cool completely. Place in an airtight, freezer safe container. These will stay fresh in the freezer for about 1 month.

Other Stuffed Recipes You Might Like:

Chicken Bacon Alfredo Stuffed Spaghetti Squash

Enchilada Stuffed Mushrooms

Cheesy-Stuffed Garlic Butter Crescent Rolls

Alfredo Stuffed Shells

Love Zucchini? Here are a Few Recipes using Zucchini:

• Zucchini Fritters
• Fried Zucchini
• Soft Zucchini Bread Recipe (super easy!)
• Lemon Zucchini Cookies
• Zucchini Brownies

These are super easy to do and make a great way to use up a lot of zucchini FAST! Be sure to print/save/bookmark or share this recipe, to keep it handy. The printable recipe card is below. Have a great day, friends!

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Sausage and Peppers Stuffed Zucchini Boats

These Sausage and Peppers Stuffed Zucchini Boats are a great low carb meal that is delicious and one of the best ways to eat zucchini! Enjoy!

Course Dinner

Cuisine American

Keyword Stuffed Zucchini Boats

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 4 servings

Calories 315kcal

Author Lauren’s Latest

Ingredients

• 4 medium zucchini
• 2 tablespoons olive oil
• 1 small onion diced
• 1/2 green bell pepper diced
• 1/2 red bell pepper diced
• 3 turkey sausages diced
• 1/4 teaspoon basil
• 1/4 teaspoon oregano
• 1/2 cup pizza sauce or marinara sauce
• 3/4 cup mozzarella cheese grated

US Customary – Metric

Instructions

• Preheat oven to 350 degrees.
• Slice zucchini in half and scoop out seeds. Place in a 9×13 pan and sprinkle with salt and pepper and bake for 30 minutes.
• While that is baking, heat oil over medium heat in a large skillet. Sauté onions, peppers and sausage until browned, 5-7 minutes. Stir in salt, pepper, basil, oregano and marinara sauce. Remove from heat.
• Once zucchini is finished baking, fill with sausage and peppers, top with cheese and return to oven to bake. If you'd prefer a crunchier zucchini 10-15 minutes would be sufficient. If you'd like it softer, bake 30 minutes.
• Serve hot.

Nutrition

Calories: 315kcal | Carbohydrates: 12g | Protein: 23g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 80mg | Sodium: 812mg | Potassium: 948mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1250IU | Vitamin C: 72.2mg | Calcium: 164mg | Iron: 2.3mg

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But Wait, What is a Zucchini Fritter?

When I think of a fritter, my mind thinks “apple fritters“. But, in this case we are taking grated zucchini, adding it to a batter made of onion, flour, egg and herbs and deep frying to perfection.

What to Serve with Zucchini Fritters

Pair these delicious little gems with a zesty dip, sour cream or throw them into a salad. Other ideas include pairing them with a protein. Baked Salmon, Baked Chicken Legs or Grilled Flank Steak are all great options.

How to Make Zucchini Fritters

Making Zucchini Fritters is easy and takes only 15 minutes start to finish! For full recipe details, see the printable recipe card down below.

Make Fritter Batter

Grate zucchini into large bowl (I use a medium grater). Squeeze excess water out of zucchini (this should be about 1 cup). Stir in onion, egg, flour, baking powder, salt, cheese and any herbs until combined.

Fry the Fritters

Over medium to medium high heat, melt 1 tablespoon butter in large skillet. Drop batter by the tablespoonful into hot pan, flattening out to be 3-4 inches in diameter, 1/4-1/8 inch thick.

Cook 1 minute until bottoms are deep brown and flip. Gently press. Cook 30 more seconds, remove to plate and sprinkle with salt. Melt more butter into hot pan and repeat until no more batter remains.

Serve fritters warm with desired toppings.

Zucchini Fritter Topping Ideas

While these are delicious the way they are, here are some common topping ideas to garnish your fritters. Feel free to use whatever sounds good to you!

• sour cream
• grated cheddar cheese
• green onions
• tzatziki sauce
• garlic yogurt sauce

Why are My Fritters Soggy?

Zucchini holds a lot of moisture. This is why zucchini is so great in baked goods! But even in baked goods, you need to soak up most of the moisture, or you’ll have a soggy end result. The easiest way to do this is to lay a few paper towels over the top of your grated zucchini and press down gently to absorb the extra water. Or wrap in a cheesecloth or tea towel and squeeeeeeze!

Storing Zucchini Fritters

Zucchini Fritters are best eaten the day they are made, but the good news is that you can store them in an airtight container in the fridge for 2-3 days. Beyond that, they get mushy and basically fall apart.

Can I Freeze Zucchini Fritters?

Yes! These work great for a make ahead appetizer. After they have cooled completely, transfer to a sheet pan and line single layer with fritters. Place into the freezer for a few hours until frozen solid. After completely frozen, place them into a freezer safe airtight bag or container. Fritters will stay fresh for 2 months in the freezer. Thaw before reheating in oven or air fryer.

Love Zucchini? Give These Zucchini Recipes a Try…

• Lemon Zucchini Cookies
• Zucchini Brownies
• Fried Zucchini
• Sausage and Peppers Stuffed Zucchini Boats
• Chocolate Zucchini Cupcakes with Chocolate Frosting

So easy, right? I love a simple way to get more veggies into a meal. The printable recipe card is below. Be sure to save/print/bookmark or share this recipe. Have a fantastic day, friends!

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Zucchini Fritters

Zucchini fritters are perfect for a fast and easy snack or light lunch. Top with sour cream, cheddar cheese or even green onions and enjoy!

Course Appetizer

Cuisine American

Keyword zucchini fritters

Prep Time 10 minutes

Cook Time 2 minutes

Total Time 12 minutes

Servings 8 small fritters

Calories 49kcal

Author Lauren’s Latest

Ingredients

• 1 medium zucchini grated
• 3 tbsp onion finely grated
• 1 egg
• 3 tbsp all purpose flour
• 1/8 tsp baking powder
• 1/8 tsp salt
• 2-3 tbsp butter for frying
• 1/4 c parmesan cheese grated
• 1 tbsp fresh dill or other fresh herbs, optional

desired toppings:

• cheese
• sour cream
• green onion etc.

US Customary – Metric

Instructions

• Grate zucchini into large bowl (I use a medium grater). Squeeze excess water out of zucchini (this should be about 1 cup). Stir in onion, egg, flour, baking powder, salt, cheese and any herbs until combined.
• Over medium to medium high heat, melt 1 tablespoon butter in large skillet. Drop batter by the tablespoonful into hot pan, flattening out to be 3-4 inches in diameter, 1/4-1/8 inch thick.
• Cook 1 minute until bottoms are deep brown and flip. Gently press. Cook 30 more seconds, remove to plate and sprinkle with salt. Melt more butter into hot pan and repeat until no more batter remains. Serve fritters warm with desired toppings.

Nutrition

Calories: 49kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 28mg | Sodium: 71mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 166IU | Vitamin C: 5mg | Calcium: 10mg | Iron: 1mg

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