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.

Making A Flavorful Pumpkin Soup

I love making blended soups of all kinds in the Fall. It’s an easy dinner, plus a great way to eat veggies. But what makes this particular recipe so tasty are a few of the spices and ingredients to really play up that comforting pumpkin flavor. You won’t want to skip these:

• Use Chicken Broth, not Water. If you’re using a good quality store bought or homemade chicken broth, this will add loads of slow cooked flavor even though its a relatively quick dish.
• Season As You Go. After each step, it’s a good idea to add salt and pepper to season the soup in layers. It does make a difference. The salt helps bring out the flavors in the onions, garlic, squashes and spices. If you think the soup is bland, try adding salt to make all the flavors pop.
• Use All The Spices Listed. I know it might seem like a long list, but they are all delicious and important for giving the soup a warm and spicy quality: Thyme, Cumin, Ginger, Poultry Seasoning and Cinnamon.
• Finish with Cream and Maple Syrup. While the soup is perfectly delicious without these two ingredients, it is SO MUCH BETTER with a hit of sweet maple syrup and decadent heavy cream. It’s a nice contrast to the savory ingredients listed above. A little bit really does go a long way.

Love creamy soups? Try these other favorites: Creamy Carrot Soup, Creamy Tomato Bisque, Cauliflower Soup (Instant Pot & Slow Cooker Directions), Sweet Potato Curry Soup, Tomato Basil Soup.

Squash Options: Fresh or Canned?

Of course, Pumpkin Soup calls for pumpkin! Around Thanksgiving, you can find Sugar Pumpkins at the store (a sweeter pumpkin meant for baking) which could be cubed, just like a butternut squash would be. I find using canned pumpkin is easier and a lot of times the inexpensive option. Feel free to use one pound of cubed, fresh pumpkin in place of one 15 oz. can of pumpkin.

Not only does this recipe include pumpkin, but I also like to include butternut squash because of its silky and creamy texture after it’s been blended. This is such a seasonal and delicious way to add more depth to the dish, plus finding this already peeled and cubed at the store saves on prep time. If you’d rather use another type of squash for this dish I’d recommend an acorn squash.

Let’s Talk Garnishes

Garnishing this dish is optional but highly recommended. Not only are these additions gorgeous but they also bring a little something more to the soup. Consider garnishing your soup with:

• Pepitas – pepitas are green pumpkin seeds that don’t have a white shell that derive only from certain varieties of pumpkins. If you don’t like them or can’t find them, you do not have to use them. I love the crunch you get from these though.
• Heavy Cream – this adds an extra creamy note to the whole thing! Talk about stunning!
• Black Pepper – again, optional, but I love a little extra spice.

How to Make Pumpkin Soup

For full recipe details on how to make Pumpkin Soup, see the recipe card down below. Here is what you can expect when making this recipe:

Saute Onion + Garlic

Heat a large pot over medium heat and spray with nonstick cooking spray. Melt butter and saute onion to lightly brown, about 5 minutes. Add in garlic and squash. Cook another 4 minutes.

Add Pumpkin + Seasonings

Add in pumpkin, chicken broth, salt, pepper, thyme, cumin, ginger, poultry seasoning, and cinnamon. Bring to boil then reduce to simmer. Cook 15-20 minutes or until squash is very tender.

Blend

Transfer soup to a high powdered blender and puree until very smooth. This can take a good 1-2 minutes to blend until completely smooth. A high powdered blender is KEY. (This is the one I have that is pictured here that works perfectly.) Taste and adjust seasonings. If it tastes bland, add more salt. The salt definitely brings out all the flavors from that long list of spices. Stir in maple syrup.

How to Thicken Pumpkin Soup

The best remedy for this is to blend the soup without most of the broth so it’s very thick initially, then adding the broth back in to make it the consistency and thickness you want.

If you’ve blended your soup and it still is too watery for your liking return it to the pot and continue to cook. As it simmers, water will evaporate and leave you with a thicker soup. Be sure to stir every now and then so it doesn’t burn.

Top with Pepitas + Heavy Cream

Divide into four bowls and top with pepitas and heavy cream (optional). Serve hot.

What to Serve with Pumpkin Soup

Pumpkin soup just begs to be served alongside some killer bread! Or if you’re looking to keep things on the healthier side, you can serve with some veggies. Here are some of my favorites but feel free to browse through my bread recipes and/or vegetable side dishes to find the perfect side.

• Whole Wheat Rolls
• Homemade Garlic Bread
• Butter Drop Biscuits
• Roasted Green Beans
• Roasted Cauliflower
• Pear Salad

Storing + Reheating

Store any leftover Pumpkin Soup in the fridge, covered in an airtight container, for up to 5 days! Reheat in the microwave or on the stovetop. If it is too thick, add a bit of water when reheating. If it’s too thin simmer on the stovetop for a longer amount of time to allow it to reduce.

Can You Freeze Pumpkin Soup?

Because this is a broth-based soup, you absolutely can freeze it and have amazing results months down the road! Allow soup to cool completely then transfer to an airtight freezer-safe container. Be sure to leave about 2 inches of room at the top to account for expansion. Freeze for up to three months. Thaw in the fridge overnight then reheat.

One trick to freezing soups is to freeze individual cubes using an ice cube or silicone tray. Once frozen, transfer these cubes to a freezer-safe zip bag. This allows you to reheat the soup straight from the freezer in a pot on the stovetop!

More Savory Squash Recipes to Try!

• Pumpkin Risotto
• Pumpkin Mac and Cheese
• Pan Fried Sesame Butternut Squash Noodles
• Roasted Acorn Squash
• Crockpot Butternut Squash Alfredo

The printable recipe card is down below. Make this recipe soon, friends, and have a great day!

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Pumpkin Soup

I'm just a little excited about Fall and am so happy to be sharing this recipe for Pumpkin Soup with you! This is filled with lots of spices, maple syrup, pumpkin, and butternut squash.

Course Dinner

Cuisine American

Keyword pumpkin soup

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4 servings

Calories 315kcal

Ingredients

• 3 tablespoons salted butter
• 1 yellow onion cut into large pieces
• 2 cloves garlic minced
• 20 oz butternut squash cubed
• 15 oz pumpkin puree 1 can
• 32 oz chicken broth
• salt & pepper to taste
• 1 teaspoon dried thyme leaves
• 1 teaspoon cumin
• 1/2 teaspoon ground ginger
• 1/2 teaspoon poultry seasoning or sage
• 1/4 teaspoon ground cinnamon
• 1/4 cup maple syrup
• 2 tablespoons pepitas
• 1/4 cup heavy cream optional

US Customary – Metric

Instructions

• Heat a large pot over medium heat and spray with nonstick cooking spray. Melt butter and saute onion to lightly brown, about 5 minutes. Add in garlic and squash. Cook another 4 minutes.
• Add in pumpkin, chicken broth, salt, pepper, thyme, cumin, ginger, poultry seasoning and cinnamon. Bring to boil then reduce to simmer. Cook 15-20 minutes or until squash is very tender.
• Transfer soup to a high powdered blender and puree until very smooth. Taste and adjust seasonings. If it tastes bland, add more salt. The salt definitely brings out all the flavors from that long list of spices. Stir in maple syrup.
• Divide into four bowls and top with 1/2 tablespoon of pepitas and 1 tablespoon of heavy cream (optional). Serve hot.

Notes

Alternately, you can stir all the heavy cream into the soup and add extra cream as garnish.

Nutrition

Calories: 315kcal | Carbohydrates: 45g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 902mg | Potassium: 1070mg | Fiber: 7g | Sugar: 20g | Vitamin A: 32068IU | Vitamin C: 54mg | Calcium: 169mg | Iron: 4mg

The post Pumpkin Soup 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.

Who Knew Homemade Ramen Was So Easy?

Homemade Ramen is a big thing these days and I’ve jumped headfirst into the delicious abyss. And it is good. Oh so good. Noodles in a tasty broth are my jam. If you’re looking for an authentic recipe for ramen, this isn’t it. BUT, if you’re looking for a yummy soup that your kids will eat, this is it!! I’ve added lots of veggies and mushrooms to beef it up and make up for the fact that there is no meat in this recipe.

Love Asian dishes? Check out these: Korean Beef, Kung Pao Chicken (Family Favorite!), Asian Slaw Recipe with Peanuts, and Sesame Noodle Salad.

How to Make Homemade Ramen

Ramen isn’t as hard as it looks to make. You can get show stopping fabulous results with just a bit of effort. For full recipe details and ingredients see the recipe card down below! Here is what you can expect when making this recipe.

Saute Onion + Carrot

In a large pot, heat olive oil. Sauté onion and carrot until onions are translucent.

Stir in garlic and mushrooms until fragrant.

Add Ramen Noodles, Flavoring Packets + Water

Add in ramen noodles, flavoring packets, and recommended amount of water according to package directions. Stir in enough chicken broth to create 8 cups of liquid, total. Bring to boil.

Can I Use a Different Broth?

Yes! If you’re vegetarian simply replace this with vegetable broth. Beef and pork broth also go really well in this dish. I do recommend using a liquid broth over a powdered soup base. The flavor of liquid broth packs a stronger punch in my opinion.

Add Soy Sauce, Sesame Oil + Chard

Stir in soy sauce tasting it as you go. Stir in sesame oil and chard.

Serve Ramen Hot with Garnishes

Once noodles are cooked, serve ramen hot and garnish with chopped green onion, radishes, boiled eggs, and black sesame seeds. (These veggies are optional, but really add to the umami of this dish!)

Storing Leftover Ramen

Unfortunately, ramen doesn’t keep well. This is because of the noodles soaking in the broth and becoming soggy.

If you want to enjoy this your ramen for a couple of days I would suggest boiling the noodles separately from the broth and veggies. That way the ramen noodles can be added to the warmed up broth whenever you’d like.

Make sure to cover and refrigerate and it should last up to 5 days!

Love Homemade Ramen? More Asian Recipes to Try!

• Honey Glazed Salmon with Sesame Seeds
• 15 Minute Chow Mein Recipe
• Korean Beef
• Easy Pork Potstickers

The printable recipe is below. Be sure to save, print, and share this great Ramen recipe! Have a wonderful day, friends!!

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Homemade Ramen

Enjoy delicious, easy Homemade Ramen at home with this tasty recipe! Simple ingredients turn into this fast and Asian-inspired soup.

Course Dinner

Cuisine Asian

Keyword ramen, ramen bowls

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4 servings

Calories 203kcal

Ingredients

• 2 tbsp olive oil
• 1 large onion diced
• 1 1/2 cups carrot diced
• 3 cloves garlic minced
• 3.5 oz shiitake mushrooms
• 1 lb ramen noodles
• 1 chicken bouillon cube
• 4-6 cups chicken broth
• 1-2 tbsp soy sauce
• 1 tbsp sesame oil
• 3 cups red chard chopped
• green onion
• sliced radishes
• boiled eggs
• black sesame seeds

US Customary – Metric

Instructions

• In a large pot, heat olive oil over medium heat. Sauté onion and carrot 4 minutes or until onions are translucent.
• Stir in garlic and mushrooms until fragrant, about 1 1/2 minutes.
• Add in ramen noodles, bouillon, and 1 cup of water. Stir in enough chicken broth to create 8 cups of liquid, total. Bring to boil.
• Stir in soy sauce, 1 tablespoon at a time, tasting as you go. Stir in sesame oil and chard.
• Once noodles are cooked, serve soup hot and garnish with chopped green onion, radishes, boiled eggs, and black sesame seeds.

Notes

*I used these udon noodles (found at Fred Meyer) because I couldn’t find actual legit fresh ramen noodles and didn’t feel like using the $0.15 ramen packs, though either of those would and could work.

Nutrition

Calories: 203kcal | Carbohydrates: 21g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Sodium: 1376mg | Potassium: 578mg | Fiber: 3g | Sugar: 5g | Vitamin A: 9670IU | Vitamin C: 30.1mg | Calcium: 54mg | Iron: 1.4mg

The post Easy Homemade Ramen appeared first on Lauren's Latest.

What Are You Looking For?

Chicken and Dumplings, Tomato Basil Tortellini Soup, White Chicken Chili, Chicken Noodle Soup, or whatever you’re craving, this list has it! Whichever recipe you choose first, it’s sure to leave your belly full and happy and we won’t judge you for licking the bowl clean. Dig in!

Creamy Chicken Wild Rice Soup

This Creamy Chicken Wild Rice Soup is the perfect warm and comforting meal for the upcoming cold winter months. Filled with lots of veggies and wholesome wild rice, your family will fall in love with this recipe.

Cauliflower Soup (Instant Pot & Slow Cooker Directions)

Instant Pot Cauliflower Soup is a low carb, easy and tasty dinner for those chilly nights ahead this fall! Grab your preferred appliance, some bacon (yum!), and this comforting recipe.

Chicken Gnocchi Soup

An Olive Garden copycat recipe, this Chicken Gnocchi Soup is creamy, flavorful and really easy to make. Flavorful carrots, chicken and gnocchi cooked together in a thick and creamy broth, this soup will become your new fall favorite!

Loaded Baked Potato Soup

This 25-minute Loaded Baked Potato Soup is super simple and delicious! Perfect for busy weeknights this fall. Top with traditional baked potato toppings and then enjoy!

Broccoli Cheese Soup

Creamy, cheesy and oh so yummy, this Broccoli Cheese Soup will knock your socks off! A quick and comforting weeknight meal that tastes great! Grab some broccoli and cheese and get cooking! 

Tomato Basil Tortellini Soup

This Tomato Basil Tortellini Soup is a super easy vegetarian meal that is packed full of tomatoes, seasonings, and cheesy tortellini! It’s a really quick meal that comes together in a cinch. It’s comforting but not too heavy. Perfect for those chilly evenings.

Creamy Tomato Bisque

This soup is filled with lots of veggies, plus butter and cream for good measure and blended to perfection! I like mine a little chunky, but feel free to keep that blender going until it’s completely smooth. 

Taco Soup

This Taco Soup is healthy, hearty, easy, and delicious, it will make you want to give up tacos completely and commit to just soup! My favorite part is all the toppings to load on top!

Beef Stew ( Crockpot Recipe)

A comforting, classic recipe for beef stew – crockpot version! Tender beef chunks with carrots and red potatoes all wrapped up in a buttery, velvety thick gravy. The longer it cooks, the tastier it gets. Like a big warm slow cooker beef stew hug straight from my kitchen to yours.

Pumpkin Soup

This Creamy Pumpkin Soup is filled with lots of spices, maple syrup, pumpkin, and heavy cream making it savory, a little sweet and so creamy! Top with pepitas for a light crunch.

Vegetable Beef Soup

Filled with tender stew meat, comforting broth and tons of veggies, this Vegetable Beef Soup is a delicious, filling and hearty soup. Perfect for dinner as we get into the chilly Fall months. Make it on the stove or in the crockpot, I’ve got directions for both! 

Chicken Pot Pie Soup

This Chicken Pot Pie Soup is a lighter, lower-calorie version of Chicken Pot Pie that is faster and easier to make but just as delicious! Packed with veggies, shredded chicken and seasonings, you’ll have a quick and healthful weeknight meal, in less than 30 minutes.

Creamy Sausage Kale Soup

Made with Italian Sausage, kale, and potatoes, this Creamy Sausage Kale Soup is exactly what you need to warm up on a cold day! And yes, it is a Zuppa Toscana copycat recipe! The sweet Italian sausage flavors the creamy broth and the potatoes and kale add substance to make this hearty and healthful. It’s a relatively quick recipe to make and doesn’t take a bunch of prep work.

Crockpot Chicken Tortilla Soup

This recipe is so tasty and will feed a crowd! Very hearty, very healthy and is particularly divine with lots of cheese, sour cream, cilantro, crushed tortilla chips and anything else you want to throw up on top. 

Classic Chicken Noodle Soup

The most delicious, comforting Classic Chicken Noodle Soup Recipe! Ready in 30 minutes and perfect for chilly or sick days!

Sweet Potato Curry Soup

You all will LOVE Sweet Potato Curry Soup. Warm, creamy, and {mostly} nutritious. It’s super delish and takes almost zero elbow grease. AND, it’s full of yummy spices that will make you want to get cozy by a fire and put on heavy turtleneck sweaters.

Minestrone Soup

This flavorful classic Minestrone Soup recipe is warm, satisfying, and packed full of nutrition. Perfect for the colder months and even more perfect in a homemade bread bowl.

Hamburger Soup

This humble and simple Hamburger Soup recipe is the perfect comforting dinner or quick weeknight meal. Filled with ground beef and veggies with a hearty and flavorful broth, this soup will make it to the weekly rotation this Fall.

White Chicken Chili

You have to give this White Chicken Chili a try! It is creamy, a little spicy, filling, and filled with nutrition. Make a big pot, serve with rice and it will seem bottomless. The perfect meal for a crowd on a cold evening.

No Bean Chili

This No Bean Chili is a hearty and healthy recipe, filled with turkey and tons of vegetables! This meal comes together quickly and is perfect for a busy weeknight dinner! 

Homemade Chili

You’ll never need another Chili Recipe again! This is the most basic, family-friendly, veggie-filled, delicious, one-pot chili recipe ever

Chicken and Dumplings

A homemade, easy Chicken and Dumplings recipe that is both comforting and tasty! Warm broth with tender chicken and buttery dumplings. Perfect for Fall!

Creamy Carrot Soup

This Creamy Carrot Soup is simplicity at its finest. A ridiculously easy, thick and creamy soup that is made with carrots, onions and potatoes. It’s the perfect comforting soup for Fall.

Cream of Mushroom Soup

This Cream of Mushroom Soup is as easy as they come. Lots of straightforward ingredients, simple steps, and a delicious end product.

Crockpot Sweet Corn Chowder with Sausage

Fall is upon us and nothing is quite as comforting {or easy!} as a warm, creamy Sweet Corn Chowder Recipe with Sausage from your slow cooker.

I hope you find a new favorite soup recipe from this list. There are so many good ones! Be sure to save, print, bookmark or share your favorites. Happy Fall cooking, friends!

The post 25 Fall Soup Recipes appeared first on Lauren's Latest.

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

The post Tomato Pie appeared first on Lauren's Latest.

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

The post Zucchini Fritters appeared first on Lauren's Latest.

What to Serve with Fried Zucchini?

Serving fried zucchini as a side or appetizer is an easy addition to a meal. I like to serve it with a protein such as fish, chicken or steak. Here are a couple ideas to get you started.

• Baked Salmon
• Grilled Flank Steak
• Chicken Cordon Bleu Casserole
• Baked Chicken Legs

Why is my Fried Zucchini 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 sliced zucchini and press down gently to absorb the extra water. Another method is to salt the zucchini before dredging in egg and the flour mixture, but I haven’t found that to be necessary.

How to Make Fried Zucchini

Making these is so quick and easy! For full recipe details and measurements, see the printable recipe card down below.

Slice Zucchini + Remove Moisture

Slice zucchini into 1/4 inch rounds, pat dry with paper towels.

Combine Ingredients + Beat Eggs Separately

In a small bowl, mix flour, salt and garlic powder. In a separate small bowl, beat eggs.

Heat Oil

Heat enough oil to cover the bottom of shallow pan.

What kind of Oil should I use?

You want to use a neutral oil like canola or avocado oil for frying.

Dredge Zucchini

While oil is heating up, dredge zucchini rounds in flour mixture, then egg, then flour mixture again.

Fry Zucchini

Fry zucchini in batches on medium heat for 2-4 minutes per side until browned. Once browned, remove from pan onto a paper towel lined platter. Repeat until all zucchini rounds are fried.

Add Parmesan Cheese + Serve

Sprinkle with freshly grated parmesan cheese. Serve!

Variations

For a different flavor, try adding chili flakes, parmesan cheese or cayenne pepper to the flour mixture before frying. You could also experiment with seasoned bread crumbs like Italian breadcrumbs or Panko breadcrumbs instead of flour.

Dipping Sauce

While Fried Zucchini tastes great as is, dipping them in ranch or marinara sauce takes these to the next level! Give it a try!

Storing Leftovers and Reheating Directions

Fried Zucchini is best when eaten right away. If you have leftovers, store them in an airtight container in the fridge for 1-2 days.

The best way to reheat them is in the oven or air fryer. You can broil them on low for a couple minutes…keeping a close eye on them to prevent burning! You can also place them in a 375 degree oven for 5 minutes or until heated through.

Love Zucchini? Give These Other Zucchini Recipes a Try!

• Soft Zucchini Bread (super easy!)
• Lemon Zucchini Cookies
• Zucchini Brownies
• Sausage and Peppers Stuffed Zucchini Boats
• Chocolate Zucchini Cupcakes with Chocolate Frosting
• Zucchini Pizza Boats

There ya go! Super simple recipe and an easy way to get some veggies into your meal. Be sure to print/save/bookmark/share this recipe! Leave a comment and let me know what you think! Have a great day, friends!

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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!

Course Appetizer, Side Dish

Cuisine American

Keyword fried zucchini, zucchini, zucchini chips

Prep Time 5 minutes

Cook Time 10 minutes

Servings 2

Calories 158kcal

Ingredients

• 1 zucchini sliced into 1/4 inch rounds
• 2-3 tbsp flour
• 2 eggs beaten
• course salt to taste
• ½ tsp garlic powder
• ¼ c parmesan cheese
• neutral oil such as Canola or Avocado, for frying

Instructions

• Slice zucchini into 1/4 inch rounds, pat dry with paper towels.
• Mix flour, salt and garlic powder. Beat eggs.
• Heat enough oil to cover the bottom of shallow pan
• Dredge zucchini rounds in flour, then egg, then flour again.
• Fry zucchini in batches on medium heat for 2-4 minutes per side until browned.
• Remove zucchini from pan onto a paper towel lined platter.
• Sprinkle with freshly grated parmesan cheese.

Nutrition

Calories: 158kcal | Carbohydrates: 10g | Protein: 12g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 172mg | Sodium: 271mg | Potassium: 345mg | Fiber: 1g | Sugar: 3g | Vitamin A: 531IU | Vitamin C: 18mg | Calcium: 190mg | Iron: 2mg

The post Fried Zucchini appeared first on Lauren's Latest.

But First, What is Caprese Salad?

A Caprese Salad (pronounced kuh·pray·zay) is a simple Italian salad made with fresh mozzarella, tomatoes, basil, salt, and olive oil. Like the Italian flag, this salad features the white, red, and green colors. It’s extremely popular and for good reason. One bite and you’ll understand the juicy sweet tomatoes paired with the herby basil and the creamy mozzarella is AMAZING.

Only 3 Main Ingredients

There are three main ingredients needed for a traditional Caprese Salad. While I include a few more for the overall recipe, these are the main ones that you’re going to want to find. Remember: since this recipe is only made up of a handful of ingredients, try to use the best quality ingredients you can find.

• Fresh Mozzarella. This mozzarella cheese is the kind that is softer, creamier, and packed in saltwater. I use Bocconcini which are the mini mozzarella balls, but the slices of mozzarella work just fine as well, cut into cubes.
• Fresh Tomatoes. I love using sweet grape tomatoes because regardless of the time of year, these always taste sweet and the quality is good. I hate a grainy tomato in the winter, so always gravitate towards the grape or cherry tomatoes most of the time. If you can find some ripe heirloom tomatoes, by all means, use those. But in case you can’t find those or don’t want to spend the money, the grape tomatoes work great!
• Fresh Basil. Herby and delicious, this is the last ingredient needed for a classic Caprese Salad. There is no real substitute for this and bonus: it’s super easy to grow yourself!

For the Garlic Balsamic Dressing

Honorable mentions for my recipe include balsamic vinegar, pepper, olive oil, garlic and a few extra lettuce greens to fill the salad out more and make it go a little further. If you’re feeding a crowd, this is a great way to stretch a dollar. Of course, the addition of lettuce is totally optional.

Make it a Meal!

You could add this salad with a protein to make it a meal. Chicken Parmesan would be super tasty with this salad recipe.

How to Make Caprese Salad

There are very few {healthy} foods I love much more than brownies. And cookies. And fries. But one thing that actually makes my heart go pitter-patter is a really good salad. More specifically, this Caprese salad. This Italian salad is delicious on its own, but particularly good with my homemade garlic balsamic dressing. SO so tasty!

Follow these quick and simple steps to make your tasty salad.

Assembling the Salad

Place baby greens onto a serving platter. Top with bocconcini (mini mozzarellas), tomatoes, basil, and pepper.

When plating, try putting blocks of color together instead of spreading everything out evenly over the top to make it look pretty. That’s what I did in these photos and it makes for a beautiful presentation.

Making the Balsamic Dressing

I LOVE a good garlicky dressing and this one does not disappoint. While balsamic vinegar is a traditional topping for this salad, the garlic isn’t. But I’m not one to shy away from making the classics a tiny bit more flavorful and garlic seemed like an obvious choice.

Measure out garlic, dijon mustard, balsamic vinegar, olive oil, salt, and pepper into a small jar with a tight-fitting lid. Shake it up to emulsify, then drizzle it over the salad. Again, makes for a great presentation!

Can Caprese Salad Be Made Ahead of Time?

Yes! Absolutely you can make this ahead. Just be sure to store the dressing separately and as much moisture is removed from the fresh mozzarella as possible. Moisture tends to ruin the integrity of the other ingredients, so making sure there isn’t much is key. This Caprese Salad will last up to 3 days in the fridge. Right before serving, top with dressing.

This salad tastes best when freshly made and assembled. Plus it’s super quick to throw together.

Other Italian Favorites!

• Italian Pasta Salad
• Classic Margherita Pizza
• Stuffed Shells
• Lasagna
• Fettuccine Alfredo

And there you have it. Printable recipe card is below, make sure to save/pin/print this one out. Enjoy!

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Easy Caprese Salad

Nothing beats a Caprese Salad made with cherry tomatoes, fresh mozzarella, sweet basil and a homemade garlic balsamic dressing! The perfect salad all year long.

Course Salad, Side Dish

Cuisine Italian

Keyword caprese salad, caprese sald recipe

Prep Time 15 minutes

Total Time 15 minutes

Servings 4 servings

Calories 539kcal

Author Lauren Brennan

Ingredients

• 1 plastic container of washed baby greens any kind {about 6 cups}
• 1 lb. Bocconcini drained, patted dry and halved {baby mozzarella balls}
• 1 lb. grape tomatoes washed and halved
• 12 large basil leaves chopped
• cracked black pepper to taste

for the dressing-

• 1 clove garlic grated
• 4 teaspoons dijon mustard
• 4 tablespoons balsamic vinegar
• 7 tablespoons olive oil
• salt & pepper to taste

US Customary – Metric

Instructions

• Place baby greens onto a serving platter. Top with bocconcini, tomatoes, basil, and pepper.
• Measure all ingredients for dressing into a small jar with tight-fitting lid. Shake and drizzle over salad. Serve immediately.

Video

Nutrition

Calories: 539kcal | Carbohydrates: 7g | Protein: 21g | Fat: 49g | Saturated Fat: 11g | Cholesterol: 40mg | Sodium: 147mg | Potassium: 286mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1010IU | Vitamin C: 16mg | Calcium: 424mg | Iron: 0.6mg

The post Caprese Salad Recipe appeared first on Lauren's Latest.