Check out The Best Summer Salad Recipes!

What Is This Salad Like

• Difficulty – This is a very easy salad to make. It requires few ingredients and takes only about 15 minutes to put together.
• Taste – A very fresh and light flavour. The crisp little tomatoes with salty feta go so well together. And the hint of fresh mint really gives the salad a fresh taste. 
• Serving – This salad will make four servings as a side dish. Keep in mind, you can easily adjust the serving size in the recipe card at the end of the post.

Ingredients

• Salad leaves – I just used mixed arugula leaves and watercress.
• Onion – A small thinly sliced red onion adds a nice punch to the salad.
• Cherry tomatoes – I used cherry/grape tomatoes. They were small, firm and went great in the salad.
• Feta cheese – Try to use real feta for the best flavour.
• Mint leaves – Mint leaves add so much flavour to finishing off this salad. So don’t miss out!
• Dressing – I kept it really simple with just extra virgin olive oil and coarse salt.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Arrange salad ingredients – On a large salad plate or bowl or plate combine the mixed salad greens, red onion, cherry tomatoes, feta cheese and mint leaves. Toss to combine.
2. Season and serve – Just before serving sprinkle over the coarse sea salt and drizzle over the olive salt. Serve with crusty bread for a great starter.

Recipe Notes

• Use fresh ingredients – Because this is a fresh summer salad, I recommend using very fresh and crisp vegetables.
• Serve fresh – This salad is best served as soon as you make it.

Substutions

• Cherry Tomatoes – You can use any ripe small tomatoes for this recipe. Just make sure if you are using a bigger tomato, you cut them in small pieces for the salad.
• Red onions – While these are the best choice for the salad, you can also use green onions or white onions.

Serving

• Chicken & Turkey – Serve this up with the Green Olive Chicken or the Roasted Spatchcock Chicken would be great.
• Fish & Seafood – Why not serve it alongside the Lemon Crusted Baked Cod or the Pan Fried Hake.
• Beef & Pork – Serve it with the Moroccan Spiced Pork Kebabs or the Barbecue Pork Tenderloin.

Frequently Asked Questions

Greek Salad with Marinaded Feta

This Greek Style Salad with Marinaded Feta is one to pin down for any season. While it’s not a traditional Greek Salad, it brings all the flavours of the more traditional one. Made with tomatoes, cucumber, black olives and a marinaded feta. A great side or even a lunch idea.

Check out this recipe

Roasted Red Pepper & Feta Salad

Freshen up your salads with this Roasted Red Pepper & Feta Salad. A salad made of warm roasted red peppers, salty crumbled feta and fresh arugula leaves. Keeping the dressing simple with just extra virgin olive oil and sea salt. A great summer salad to serve just a lunch with some Fluffy White Dinner Rolls or as part of a bigger meal with some grilled chicken or seafood.

Check out this recipe

Marinated Cucumber Onion and Tomato Salad

Give this fresh and light Marinated Cucumber Onion and Tomato Salad this spring or summer. A refreshing salad made with easy ingredients wrapped up in a light vinaigrette. Goes great with a summer barbecue!

Check out this recipe

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Tomato Feta and Mint Salad

Got a few minutes?  Well, make this super easy and Tomato Feta & Mint Salad. A great salad that can be served as lunch or a dinner side dish. Full of fresh flavours and delicious 

Prep Time10 minutes mins

Total Time10 minutes mins

Course: Salad

Cuisine: Mediterranean

Keyword: Feta, mint, summer salads

Servings: 4 servings

Calories: 77kcal

Author: Julia Pinney

Ingredients

• 4 cups mixed salad greens your choice
• 1/2 small red onion thinly sliced
• 1 pint cherry tomatoes quartered
• 1/2 Cup feta cheese crumbled
• Small handful mint leaves roughly torn
• 3 tbsp olive oil
• coarse salt

US Customary – Metric

Instructions

• On a large salad plate or bowl or plate combine the mixed salad greens, red onion, cherry tomatoes, feta cheese and mint leaves. Toss to combine.
• Just before serving sprinkle over the coarse sea salt and drizzle over the olive salt. Serve with crusty bread for a great starter.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Tomato Feta and Mint Salad

Amount Per Serving (1 serving)

Calories 77 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 3g19%

Cholesterol 17mg6%

Sodium 278mg12%

Potassium 303mg9%

Carbohydrates 6g2%

Fiber 2g8%

Sugar 4g4%

Protein 4g8%

Vitamin A 1119IU22%

Vitamin C 17mg21%

Calcium 105mg11%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Tomato Feta & Mint Salad appeared first on Julia's Cuisine.

Hello friends! Can I take a second to just say that summer has arrived in full force for use here in southern Spain. I am not ready, like really not ready at all. I know that many of you are looking forward to longer days, warmer temps and that slow transition to summer. Well, you can take our extreme heat this week…..lol! So, with that being said, I am just on a go slow with cooking and making more Salads, sandwiches and Quick Dinners.

For years, I’ve been making this easy crostini recipe and am finally bringing it to you all today. Fresh, easy, light and perfect for summer.

Check out More Than 10 Great Bruschetta Recipes!

What Is This Crostini Like

• Difficulty – This recipe is so easy! It requires only 6 ingredients and is put together in about 10 minutes.
• Taste – If you love fresh flavours and crispy bread, this is the crostini for you. It’s crisp and light and can even be used with a dip.
• Serving – I got 16 slices out of this, but it’s an approximation. You can easily double the recipe up for a bigger crowd by using 2 or more baguettes.

Ingredients

• Baguette bread – I used a traditional long baguette that I bought in the supermarket. Baguette bread can be often found at the bakery section of your local supermarket.
• Parsley – Fresh parsley gives a great flavour to this crostini. I used a lot of fresh minced parsley, so don’t skip out on it!
• Olive oil – This recipe uses extra virgin olive oil.
• Garlic – Garlic gives a great punch of flavour to the crostini. It’s best to use fresh minced garlic.
• Parmesan cheese – Finely grated parmesan cheese is mixed into the topping for extra flavour and texture.
• Salt – Regular table salt helps enhance the flavour.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 350 degrees F/180 degrees C. Have ready a large baking tray and drizzle over the one tablespoon of olive oil.
2. Cut the bread – Cut the baguette into thin slices on the diagonal. I got 16 slices from my baguette. You may get more or less depending on the size of your baguette and how thick you cut your slices. Place the bread slices on the baking tray and set aside.
3. Make the topping – In a small bowl, combine the parsley, olive oil, garlic, parmesan cheese and salt. Stir well to combine.
4. Assemble the crostini and bake – Spoon the mixture topping over all the bread pieces and spread out evenly. Place in the oven for about 15 minutes or until the bread is crispy and golden.
5. Serve – Remove from oven and serve hot.

Recipe Tips

• Prep ahead – You can make the topping up to 3 – 4 days before and store it in an airtight container in the fridge.
• Cutting the bread – Use a serrated knife to make sure it’s easy to cut the bread and so it doesn’t flatten out too much when cutting.
• Baking time – Mine baked to a crisp texture in 15 minutes. You may want yours a little softer. Take them out a few minutes earlier if you don’t want it as crisp.

Substitutions

• Baguette bread – If you don’t have baguette bread, you can use any rustic style bread. Avoid using any kind sandwich or sliced prepacked bread.
• Olive oil – If you don’t prefer the taste of olive oil, you can easily use melted butter. It will still work the same.
• Parmesan cheese – The little bit of parmesan cheese adds a great extra flavour profile. If you prefer, you can easily omit this ingredient.

Serving

Serve this up with all your Pasta or Risotto dishes. It can even stand alone as an appetizer served with some of the following dips that you will love.

• Lemon Ricotta Dip
• Creamy Homemade Ranch Dip
• Caramelized Onion Dip
• Classic Homemade Hummus

Frequently Asked Questions

BLT Bruschetta

Take a spin on the classic BLT sandwich and turn it into this BLT Bruschetta with a twist. Crisp baguette bread spread with a herb cream cheese and topped with ripe cherry tomatoes, crisp iceberg lettuce and salty crisp bacon. The perfect summer appetizer!

Check out this recipe

Lemon Ricotta Bruschetta

This Lemon Ricotta Bruschetta is a wonderful blend of crisp bread topped with soft ricotta cheese, zesty lemon and a twist of fresh mint! A wonderful summer appetizer that you can whip up in no time at all!

Check out this recipe

Roasted Tomato and Feta Bruschetta

You can’t beat a great bruschetta recipe. And with seasonal tomatoes everywhere at the moment, this Roasted Tomato and Feta Bruschetta is one to make. Crispy baguette bread topped with sweet roasted tomatoes, salty feta cheese and fresh basil. These make a great lunch, before dinner nibble or as part of a bigger summer appetizer selection.

Check out this recipe

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Garlic Parmesan Crostini

Try this Garlic Parmesan Crostini for an easy appetizer or side dish to dinner. Garlic and parmesan crisp bread that's easy to make, uses few ingredients and delicious!

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Appetizer

Cuisine: Italian, Mediterranean

Keyword: italian appetizers, parmesan cheese

Servings: 16 crostini slices

Calories: 78kcal

Author: Julia Pinney

Ingredients

• 1 tablespoon olive oil
• 1 baguette
• 4 tablespoons parsley finely chopped or minced
• 1/4 cup olive oil (yes olive oil is meant to be listed twice)
• 3 cloves garlic minced
• 1/4 cup parmesan cheese finely grated
• 1/2 teaspoon salt

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F/180 degrees C. Have ready a large baking tray and drizzle over the one tablespoon of olive oil.
• Cut the baguette into thin slices on the diagonal. I got 16 slices from my baguette. You may get more or less depending on the size of your baguette and how thick you cut your slices. Place the bread slices on the baking tray and set aside.
• In a small bowl, combine the parsley, olive oil, garlic, parmesan cheese and salt. Stir well to combine.
• Spoon the mixture topping over all the bread pieces and spread out evenly. Place in the oven for about 15 minutes or until the bread is crispy and golden.
• Remove from oven and serve hot.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Garlic Parmesan Crostini

Amount Per Serving (1 serving)

Calories 78 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 1mg0%

Sodium 195mg8%

Potassium 29mg1%

Carbohydrates 8g3%

Fiber 0.4g2%

Sugar 1g1%

Protein 2g4%

Vitamin A 96IU2%

Vitamin C 2mg2%

Calcium 37mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Garlic Parmesan Crostini appeared first on Julia's Cuisine.

If you love fresh summer side dishes, you’ll really want to try this Marinated Grilled Zucchini. This dish is easy to make, requires few ingredients and cooks quickly. It would go wonderful with the Mediterranean Chicken Skewers for a light summer meal.

Check out More Than 20 Summer Zucchini Recipes!

What Is This Zucchini Dish Like

• Difficulty – This is a super easy side dish to make. It takes between 10 – 15 minutes to prepare and 10 minutes to cook.
• Taste – Zucchini is the main ingredient, so it has a strong zucchini taste! The zucchini isn’t wet and had a great flavour with the marinade and a great texture from grilling. It does have to be served fresh.
• Serving – This dish will easily serve 4 – 6 people as a side dish to any main course. Keep in mind you can easily adjust the servings in the recipe card at the end of the post.

Ingredients

• Zucchini – I used 2 medium sized zucchini for this recipe. Make sure when choosing zucchini that they are ripe and firm for best results.
• Marinade – I made the marinade from olive oil, fresh minced garlic, finely chopped parsley, dried oregano, garlic powder, salt and black pepper.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Make the marinade – In a small bowl combine the olive oil, freshly chopped parsley, minced garlic, dried oregano, garlic powder, salt and black pepper. Stir well.
2. Marinade zucchini – In a large bowl, pour the marinade over the zucchini. Stir really well to combine and make sure all of the zucchini is completely coated in the marinade.
3. Cook zucchini – Preheat your barbecue to medium to high heat and place a grill pan on the barbecue. Place the zucchini slices on the grill pan and allow to cook for about 3 – 4 minutes. Then flip over all the zucchini pieces and continue to cook until all pieces are tender and fully cooked.
4. Serve – Remove from the barbecue and transfer to a serving plate and serve immediately.

Recipe Tips

• Prep ahead – You can cut the zucchini and keep it in an airtight container up to 24 hours before cooking.
• Cutting the zucchini – It’s best to cut the zucchini into about 1/2 inch thickness for this dish. If you slice them thin, they may burn when grilling.
• Coat completely with the marinade – Make sure to completely coat the zucchini with the marinade for the best flavour.

Substitutions

• Zucchini – You can opt for a different flavour by using eggplant. This vegetable cooks pretty much the same way as zucchini, so you wouldn’t have to change anything in the cooking
• Parsley – Parsley is a pretty mild fresh herb. Alternatively, you could use fresh mint and fresh basil. Both would work great!

Serving

This fresh Side Dish is great served just as it is off the grill. It would also go great with dipping sauces on the side. Here’s a few you might like to try out

• Sour Cream and Chive Dip
• Creamy Homemade Ranch
• Lemon Ricotta Dip
• Minted Yogurt Dip

Frequently Asked Questions

Parmesan Topped Zucchini

You can't beat a quick and tasty side dish. This Parmesan Topped Zucchini is prepped quick and then you just pop it in the oven until dinner time. Tender and soft zucchini roasted with garlic, olive oil, sea salt and fresh grated parmesan cheese.

Check out this recipe

Parmesan Zucchini Crisps

These Parmesan Zucchini Crisps should go on your appetizer board. Thin cut zucchini slices dredged in a parmesan bread crumbs and baked to crispy perfection!

Check out this recipe

Potato Zucchini Bake

Make this Potato Zucchini Bake for your perfect side dish soon.  Thinly sliced potatoes and zucchini nestled between a creamy Gouda and Parmesan cheese sauce.  Then topped with Panko bread crumb topping for the perfect finish.  A great side dish or even vegetarian main course.

Check out this recipe

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Marinated Grilled Zucchini

Fresh side dishes like this Marinated Grilled Zucchini are welcomed all summer long. Thick slices of zucchini marinated in an olive oil and a herb based seasoning. Easy to make and cooks in just 10 minutes.

Prep Time15 minutes mins

Cook Time10 minutes mins

Total Time25 minutes mins

Course: Side Dish

Cuisine: Mediterranean

Keyword: grilling recipes, summer recipes

Servings: 6 servings

Calories: 95kcal

Author: Julia Pinney

Ingredients

• 2 medium zucchini ends trimmed and cut into 1/2 inch slices
• 1/4 cup olive oil
• 4 tablespoons fresh parsley finely chopped
• 2 cloves garlic minced
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper

US Customary – Metric

Instructions

• In a small bowl combine the olive oil, freshly chopped parsley, minced garlic, dried oregano, garlic powder, salt and black pepper. Stir well.
• In a large bowl, pour the marinade over the zucchini. Stir really well to combine and make sure all of the zucchini is completely coated in the marinade.
• Preheat your barbecue to medium to high heat and place a grill pan on the barbecue. Place the zucchini slices on the grill pan and allow to cook for about 3 – 4 minutes. Then flip over all the zucchini pieces and continue to cook until all pieces are tender and fully cooked.
• Remove from the barbecue and transfer to a serving plate and serve immediately.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Marinated Grilled Zucchini

Amount Per Serving (1 serving)

Calories 95 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 7g

Sodium 395mg17%

Potassium 198mg6%

Carbohydrates 3g1%

Fiber 1g4%

Sugar 2g2%

Protein 1g2%

Vitamin A 356IU7%

Vitamin C 16mg19%

Calcium 17mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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The post Marinated Grilled Zucchini appeared first on Julia's Cuisine.

Make these amazing chicken skewers for your next barbecue get together this spring or summer. I promise, they won’t disappoint. These are full of Mediterranean flavours and we just couldn’t get enough of them.

We served these kebabs with a minted Greek yogurt and some quinoa.  It was the absolute perfect fresh dinner and I am keeping it on file for summer entertaining.  Easy and just downright delicious. 

Get my Top 16 Barbecue Kebab Recipes!

What Are These Kebabs Like

• Difficulty – This is an extremely easy recipe and the hands on time is very quick. There is a marinade time of two hours and that’s the longest part. Both the marinade and the dip use few ingredients which makes it really easy.
• Taste – If you love fresh mint and lemon, you will love this recipe. It’s fresh and light and perfect for summer.
• Serving – This recipes will make approximately 6 chicken kebabs. In the recipe card at the end of the post, you can easily adjust the serving size to suit your needs.

Ingredients

• Chicken – I used chicken breast cut into cube sized pieces.
• Marinade – This marinade is made using olive oil, lemon juice, lemon zest, fresh mint, salt and black pepper.
• Dip – I made a super easy dip using Greek yogurt, lemon juice, fresh mint and salt.

REMEMBER, The full recipe and instructions can be found at the end of the post in the recipe card.

Instructions

1. Make marinade – In a small bowl combine the olive oil, lemon juice, lemon zest, garlic, mint, salt and pepper. Stir well to combine.
2. Marinade chicken – Add the chicken to a large bowl, pour over the marinade and stir well to combine. Cover and refrigerate for two hours up to overnight.
3. Add chicken to skewers – When ready to cook, pierce the chicken pieces on skewers. You should get between 6 to 8 skewers depending how many chicken pieces you put on each skewer.
4. Grill chicken – Cook on a preheated barbecue pouring over extra marinade as it cooks. Cook for around 12 – 15 minutes turning every 3 minutes to ensure even cooking.
5. Make the dip – Make the dip by combining the Greek yogurt, lemon juice, fresh mint and salt. Whisk to combine.
6. Serve – Serve the chicken skewers with the dip on the side.

Recipe Tips

• Cutting the chicken – It’s best to cut the chicken into the same size pieces the best you can. this will ensure even cooking.
• Using wooden skewers – If you are planning to use wooden skewers, it’s best to soak them in water for about one hour first. This will prevent them from burning on the barbecue.
• Marinade time – For the best flavour, marinade the chicken for about two hours.
• Add extra marinade – When you are cooking the kebabs, spoon over the remaining marinade that is left in the dish that you were marinading the chicken and vegetables.  This will ensure they don’t dry out while cooking. 

Substitutions

• Chicken breast – If you prefer, you could use cubed chicken thighs. Keep in mind chicken thighs may take a little longer cooking time.
• Marinade – For a different flavour you could even use lime juice.
• Alternative cooking method – These were cooked on a gas barbecue. You could easily cook them on a charcoal barbecue. Or you can easily cook them in the oven or on the stove top.

Serving

• Potatoes – These would go great with the Crispy Garlic Potatoes with a Creamy Chive Dip or even the Potato & Cucumber Salad.
• Salads – My recent new Greek Style Salad with Marinaded Feta would be wonderful with these tenders. Or you could try the Wild Rice & Black Bean Salad.
• Vegetable Sides – The Oven Roasted Italian Green Peppers or the Sheet Pan Vegetables would both be great choices.

Frequently Asked Questions

Stove Top Lemon Chicken

Looking for a zesty chicken dish? Well, this Stove Top Lemon Chicken could be just what you’re looking for. Done in one pan on the stove top which makes for a pretty quick and easy dinner. Take a look!

Check out this recipe

Green Pesto Chicken Kebabs

You only need two ingredients to put together these Green Pesto Chicken Kebabs. Your perfect warm weather grilling put together in minutes. Make a salad on the side and you're all set for easy eating.

Check out this recipe

Lemon Caper Chicken Thighs

Add a punch of flavour to your dinner table with these Lemon Caper Chicken Thighs. This is an easy to make dinner that is easy enough for weeknight dinners and also great for when you have company over. A wonderful dish that embraces Mediterranean flavours and goes great with any fresh vegetables or salads.

Check out this recipe

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Mediterranean Chicken Skewers

You can never have enough grilling recipes for summer. And these Mediterranean Chicken Skewers make perfect sense for outdoor grilling in the hot months ahead. Seen served here with quinoa and minted Greek yogurt for a great meal.

Prep Time15 minutes mins

Cook Time15 minutes mins

Marinade Time2 hours hrs

Total Time2 hours hrs 30 minutes mins

Course: Main Course

Cuisine: Mediterranean

Keyword: barbecue, lemons, mint

Servings: 8 skewers

Calories: 155kcal

Author: Julia Pinney

Ingredients

• 1/4 Cup olive oil
• juice of one lemon
• zest of one lemon
• 2 cloves garlic minced
• 1/4 cup fresh mint finely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 lbs chicken breast cut into cubes

For the dip

• 1/2 cup Greek yogurt
• 1 tablespoon lemon juice
• 3 tablespoons fresh mint finely chopped
• 1/4 teaspoon salt

US Customary – Metric

Instructions

• In a small bowl combine the olive oil, lemon juice, lemon zest, garlic, mint, salt and pepper. Stir well to combine.
• Add the chicken to a large bowl, pour over the marinade and stir well to combine. Cover and refrigerate for two hours up to overnight.
• When ready to cook, pierce the chicken pieces on skewers. You should get between 6 to 8 skewers depending how many chicken pieces you put on each skewer.
• Cook on a preheated barbecue pouring over extra marinade as it cooks. Cook for around 12 – 15 minutes turning every 3 minutes to ensure even cooking.
• Make the dip by combining the Greek yogurt, lemon juice, fresh mint and salt. Whisk to combine.
• Serve the chicken skewers with the dip on the side.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Mediterranean Chicken Skewers

Amount Per Serving (1 skewer)

Calories 155 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Cholesterol 36mg12%

Sodium 215mg9%

Potassium 436mg12%

Carbohydrates 8g3%

Fiber 3g13%

Sugar 4g4%

Protein 13g26%

Vitamin A 60IU1%

Vitamin C 20mg24%

Calcium 23mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Mediterranean Chicken Skewers appeared first on Julia's Cuisine.

This salad is full of flavour and so easy to put together.  Much like the Lemon Herb Couscous Salad, this is a substantial salad that is absolutely delicious, versatile and great as a Side Dish to many Main Courses!

What Is This Salad Like

• Difficulty – This is a very easy recipe to make. It has two parts and comes together in about an hour.
• Taste – A great tasting dish with hearty chickpeas, roasted vegetables, fresh mint and a wonderful Lemon Vinaigrette.
• Serving – This dish will make between 4 – 6 servings. Keep in mind, you can easily adjust the serving size in the recipe card at the end of the post.

Ingredients

• Chickpeas – I used jar chickpeas. If you prefer you can soak and cook your own. Just remember preparing chickpeas does take a long time as the chickpeas will have to soak overnight.
• Red pepper – I used a medium sized red bell pepper for this dish. I cut it into approximately 1-inch pieces.
• Zucchini – A medium sized zucchini cut into about 1-inch pieces. You don’t need to peel the zucchini for this recipe.
• Lemon vinaigrette – I made a vinaigrette from lemon juice, lemon zest, olive oil, white wine vinegar, salt, pepper and fresh mint.Juice and zest of one lemon

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 375 degrees F/190 degrees C.
2. Make vinaigrette – Make the vinaigrette in a small bowl by combining the olive oil, vinegar, lemon juice, lemon zest, salt, black pepper and fresh mint. Stir to combine and set aside.
3. Roast vegetables – Place the chopped zucchini and red peppers on a large baking tray. Evenly spread out and drizzle over olive oil. Season with salt and pepper. Roast for about 30 minutes or until soft and cooked. Remove from the oven.
4. Combine salad – In a large salad bowl, combine the chickpeas with the roasted vegetables and stir to combine. Pour over the vinaigrette and stir well to combine.
5. Serve – Serve this salad warm with grilled seafood or chicken.

Recipe Tips

• Prep in advance – You can make the vinaigrette up to two days in advance. As well, you can prep and store the vegetables in an airtight container in the fridge up to three days before cooking.
• Using uncooked chickpeas – I used jarred chickpeas for this recipe. You can cook your own. But remember chickpeas need to be soaked overnight and then they take up to two hours to cook. Keep this in mind if you are going down this road with the recipe.

Substitutions

• Can chickpeas – You can also cook your own chickpeas if you like. Just remember they need to be soaked for about 8 hours as well as then cooked between 1 – 1 1/2 hours.
• Vegetables – You can use any colour peppers that you like, eggplant, and even red onions work too.
• Fresh mint – You can use fresh basil or fresh parsley.
• Additional ingredients – The addition of cubed mozzarella or crumbled feta will also work.

Serving and Storage

• Chicken & Turkey – I’ve served this with the Green Olive Chicken so many times and it goes great. As well, the Roasted Spatchcock Chicken would be great.
• Fish & Seafood – Why not serve it alongside the Lemon Crusted Baked Cod or the Pan Fried Hake.
• Beef & Pork – Serve it with the Moroccan Spiced Pork Kebabs or the Barbecue Pork Tenderloin.

• Storage
  • This chickpea salad will keep for about two days covered in the fridge. It’s best to take it out of the fridge about 30 minutes before serving.

Frequently Asked Questions

Lemon Herb Quinoa Salad

This Lemon Herb Quinoa Salad is your perfect side dish right now! A light quinoa dish with a Lemon Vinaigrette, lots of fresh herbs, chickpeas, cucumbers and pistachios! A light yet hearty salad that is great on its own or as a Side Dish.

Check out this recipe

Mediterranean Quinoa with Roasted Vegetables

This Mediterranean Quinoa with Roasted Vegetables is a fantastic dish to enjoy at any season. It's packed full of high fiber quinoa, roasted zucchini, bell peppers and cherry tomatoes. It's wrapped up in a light honey lemon dressing for a touch of sweetness that's absolutely delicious!

Check out this recipe

Lemon Herb Couscous Salad

This Lemon Herb Couscous Salad is a perfect salad to enjoy any time of year. Light an fluffy couscous with roasted vegetables, salty feta cheese, fresh herbs and a lemon vinaigrette.

Check out this recipe

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Roasted Vegetable Chickpea Salad

Why not give this Roasted Vegetable Chickpea Salad a try now that the weather is warming up. A warm salad made with chickpeas and roasted vegetables all wrapped up with a minted lemon vinaigrette.

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Salad, Side Dish

Cuisine: North American

Keyword: chickpeas, Healthy, Peppers, quick

Servings: 6 servings

Calories: 211kcal

Author: Julia Pinney

Ingredients

For the dressing

• 4 tablespoon olive oil
• 3 tablespoons white wine vinegar
• Juice and zest of one lemon
• Small bunch of fresh mint roughly torn into small pieces
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

For the salad

• 2 cups chickpeas cooked
• 1 large red pepper sliced length ways
• 1 large zucchini halved length ways and then cut cross ways into thin slices
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F/190 degrees C.
• Make the vinaigrette in a small bowl by combining the olive oil, vinegar, lemon juice, lemon zest, salt, black pepper and fresh mint. Stir to combine and set aside.
• Place the chopped zucchini and red peppers on a large baking tray. Evenly spread out and drizzle over olive oil. Season with salt and pepper. Roast for about 30 minutes or until soft and cooked. Remove from the oven.
• In a large salad bowl, combine the chickpeas with the roasted vegetables and stir to combine. Pour over the vinaigrette and stir well to combine.
• Serve this salad warm with grilled seafood or chicken.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Roasted Vegetable Chickpea Salad

Amount Per Serving (1 serving)

Calories 211 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 9g

Sodium 398mg17%

Potassium 365mg10%

Carbohydrates 19g6%

Fiber 5g21%

Sugar 5g6%

Protein 6g12%

Vitamin A 980IU20%

Vitamin C 45mg55%

Calcium 40mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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The post Roasted Vegetable Chickpea Salad appeared first on Julia's Cuisine.

Comfort food at it’s best! Much like my Bowtie Pasta and Broccoli Bake and the Tomato & Mozzarella Baked Penne, this one’s a keeper! It’s easy, full of flavour, budget friendly and downright delicious!

What Is This Spaghetti Dish Like

• Difficulty – This is an easy to make dish that takes only 10 minutes to prep and cooks in about 15 minutes.
• Taste – This is a fresh tasting dish that doesn’t have a sauce. The pasta noodles are lightly coated with butter, garlic and parmesan cheese.
• Serving – This makes 4 servings as a main course. You have to serve this dish fresh from the stove for best results. In the recipe card at the end of the post you can change the serving size to suit your dinner table!

Ingredients

• Pasta – I used spaghetti for this dish. The thin noodles worked great for this easy dish.
• Butter – This adds a fantastic flavour to this pasta dish.
• Olive oil – Olive oil combined with the butter adds a depth of rich flavour to the spaghetti.
• Garlic – Thinly sliced garlic pieces are added to the butter on the stove top to add additional flavour to the pasta.
• Parmesan cheese – This is an excellent choice of cheese for this pasta dish. It’s light and flavourful.
• Seasoning – I just used salt and pepper for seasoning.
• Herbs – A lot of fresh minced parsley is added to the dish for flavour and freshness.

NOTE, The full recipe and ingredients can be found at the end of the post in the recipe card.

Instructions

1. Cook spaghetti – Add the spaghetti to a pot of boiling water and cook according to package. Approximately 8 10 minutes. Drain and set aside. Reserve a couple ladles of pasta water and set aside.
2. Cook butter with olive oil and garlic – While the spaghetti is cooking, set a large deep sided skillet over medium heat. Add the butter and bring to to a sizzle, about one minute. Add the olive oil and sliced garlic pieces. Stir well and cook for a couple of minutes until the garlic becomes aromatic. Be careful not to burn or brown the garlic.
3. Finish dish – Reduce heat to low and add the spaghetti, Parmesan cheese, parsley, salt and pepper. Toss really well and add a little pasta water to make the dish a little smoother.
4. Serve – Serve immediately topped with extra fresh parsley and black pepper if desired.

Recipe Tips

• Slice the garlic really thin – It’s important to slice the garlic really thin so it cooks properly and you don’t end up with large raw garlic pieces in the pasta dish.
• Time saving – When you are cooking the spaghetti, get started on the stove top cooking. This will cut down on the total time of the dish. This not only saves time, but ensures everything is ready at the same time.

Substitutions

• Pasta – I used spaghetti pasta but pasta shells, penne pasta, tagliatelle or bowtie pasta will all work well.
• Fresh parsley – Feel free to use other fresh herbs like basil or even oregano.
• Parmesan – I used Parmesan cheese, but you could use pepper jack or mozzarella

Serving

• Salads – A fresh salad to go on the side of this would work really well. Why not take a look at the Mediterranean Tossed Salad or the Classic Caprice Salad.
• Breads – Of course you can serve with pasta! Garlic Knots are one of our family favourites and even the Rustic Loaf would be great.
• As part of a bigger main course – Yes, this pasta dish would also work as a side in smaller portions. I think it would work wonderful with the Stuffing Topped Roasted Turkey Tenderloin or even the Stove Top Lemon Chicken.

Frequently Asked Questions

Garlic Mushroom Spagehtti

Get dinner on the table in a hurry with this Easy Garlic Mushroom Spaghetti. Using fresh button mushrooms, grated parmesan and garlic to bring this dish to life. Make it for you next weeknight dinner!

Check out this recipe

Sun Dried Tomato & Bacon Spaghetti

There is nothing better than a dinner that surprises you on taste and timing. Well, this Sun Dried Tomato & Bacon Spaghetti not only delivers on the taste buds it is done in no time at all. 

Check out this recipe

Spaghetti Bolognese

You can't beat a great classic Spaghetti Bolognese. A rich tomato meat sauce served over soft pasta noodles. A sauce that takes a little love and time but delivers big on flavour!

Check out this recipe

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Garlic Parmesan Spaghetti

A quick and easy pasta dish that brings a punch of flavour! This super easy Garlic Parmesan Spaghetti dish is on the table in about 20 minutes, requires few ingredients and will surprise you with it's fresh flavours!

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Main Course

Cuisine: Italian

Keyword: easy dinners, parmesan cheese, stove top dinners

Servings: 4 servings

Calories: 483kcal

Author: Julia Pinney

Ingredients

• 8 oz spaghetti
• 4 tablespoons butter
• 3 tablespoons olive oil
• 4 cloves garlic peeled and cut into thin slices
• 1/4 cup fresh chopped parsley finely chopped
• 3/4 cup parmesan cheese finely cheese
• 1 teaspoon salt
• 1 teaspoon black pepper

US Customary – Metric

Instructions

• Add the spaghetti to a pot of boiling water and cook according to package. Approximately 8 10 minutes. Drain and set aside. Reserve a couple ladles of pasta water and set aside.
• While the spaghetti is cooking, set a large deep sided skillet over medium heat. Add the butter and bring to to a sizzle, about one minute. Add the olive oil and sliced garlic pieces. Stir well and cook for a couple of minutes until the garlic becomes aromatic. Be careful not to burn or brown the garlic.
• Reduce heat to low and add the spaghetti, Parmesan cheese, parsley, salt and pepper. Toss really well and add a little pasta water to make the dish a little smoother.
• Serve immediately topped with extra fresh parsley and black pepper if desired.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Garlic Parmesan Spaghetti

Amount Per Serving (1 serving)

Calories 483 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 12g75%

Trans Fat 0.5g

Polyunsaturated Fat 2g

Monounsaturated Fat 12g

Cholesterol 43mg14%

Sodium 976mg42%

Potassium 166mg5%

Carbohydrates 44g15%

Fiber 2g8%

Sugar 2g2%

Protein 14g28%

Vitamin A 499IU10%

Vitamin C 1mg1%

Calcium 245mg25%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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The post Parmesan Garlic Spaghetti appeared first on Julia's Cuisine.

Nachos are always a hit at our place and these Loaded Veggie Nachos are fantastic! The fresh chopped vegetables gave them a very fresh flavour that you don’t want to miss out on!

What Are These Nachos Like

• Difficulty – This is a very easy recipe and requires no cooking skills at all. It’s all done in under 30 minutes!
• Taste – This dish has the classic nacho taste. The crisp nachos with fresh vegetables and melted cheese. A great Tex Mex appetizer for any party.
• Serving – This recipe makes 4 generous servings. It will easily serve more as part of a bigger spread. And in the recipe card at the end of the post you can easily adjust serving sizes.

Ingredients

• Bell peppers – I used a mix of red, yellow and green bell peppers.
• Onion – For these nachos, I used red onion. Adds a nice flavour as well as colour.
• Tomato – I also added a chopped tomato for freshness to the topping.
• Lime juice – Juice of one lime is added to the topping mix which adds a punch of flavour.
• Salt – I added a little salt to enhance the flavours.
• Tortilla chips – Make sure to buy thick tortilla chips. The thin ones will break apart and they won’t be strong enough to hold the toppings.
• Cheddar cheese – I used mild cheddar which worked really well for the nachos.
• Toppings – After mine were baked, I topped them with diced avocado, jalapeños and fresh cilantro.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 350 degrees F/180 degrees C.
2. Make topping – In a medium bowl, combine the peppers, onions, tomatoes, lime juice and salt. Stir well to combine.
3. Assemble and bake – On a large oven proof sheet pan, spread out the nachos. Evenly spread over cheese and then the vegetables. Bake in oven for 10 – 12 minutes or until golden and bubbly.
4. Top and serve – Remove from oven and top with avocado, jalapeños, and fresh cilantro. Serve straight away.

Recipe Tips

• Prep ahead – The topping can be made up to 24 hours before using.
• Use sturdy nachos – It’s important to buy thick nachos for this recipe. They will hold up in the recipe and won’t fall apart.
• Dice everything the same size – To get a good bite, make sure to dice all the vegetables the same size.
• Deseed the tomato – Make sure to deseed the tomato before dicing. the centre of tomatoes contain a lot of juice and this will make the nachos soggy.
• Bake until crispy – These will be baked at about 10 minutes. Make sure they are nice and crispy before taking them out of the oven for best results.
• Serve hot – Nachos have to be served as soon as they come out of the oven. They will go a little soggy the longer they sit out before serving.

Substitutions

• Cheddar cheese – I used a pretty mild cheddar cheese but you could use an aged cheddar or Monterey Jack cheese.
• Peppers – A great alternative to the topping I made would be the Pico de Gallo.
• Toppings – I topped mine with jalapenos, avocado and cilantro. You can mix it up and serve salsa, sour cream, guacamole or any other of your favourite Tex Mex toppings.

Serving

• These Loaded Veggie Nachos would go great with the Avocado and Corn Salad, The Roasted Bell Pepper Quesadillas and the Mexican Style Rice. You can choose your favourite Tex Mex dishes to serve with them!

Frequently Asked Questions

Homemade Spicy Salsa

You can't ever have a party without salsa! So go on and make this Spicy Homemade Salsa for your next Friday night in. Break out the nachos and you're all set!

Check out this recipe

Fish Tacos with a Spicy Mango Salsa

These Fish Tacos with a Spicy Mango Salsa are the perfect way to celebrate any Taco Tuesday. Crispy fried fish topped with a lightly spiced fresh mango salsa!

Check out this recipe

Homemade Pico de Gallo

Homemade Pico de Gallo makes a great dip for tortilla chips, topping for tacos or even a salad. This Mexican dip is loaded with fresh tomatoes, onions, peppers, lime juice and cilantro.

Check out this recipe

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Loaded Veggie Nachos

Who doesn't love a big plate of nachos! These Loaded Veggie Nachos are full of fresh peppers, tomatoes, onions, jalapeños, avocado and cheese. A great starter or even main!

Prep Time15 minutes mins

Cook Time10 minutes mins

Total Time25 minutes mins

Course: Appetizer, Lunch, Side Dish

Cuisine: Mexican, North American, Tex Mex

Keyword: baked appetizers, nachos

Servings: 4 servings

Calories: 587kcal

Author: Julia Pinney

Ingredients

• 1/2 Red pepper diced
• 1/2 Yellow pepper diced
• 1/2 Green pepper diced
• 1/2 red Onion diced
• 1 Tomato deseeded and diced small
• Juice of one lime
• 1/2 teaspoon salt
• 8 ounces corn tortilla chips
• 1 1/2 Cups cheddar cheese grated
• 1 avocado diced
• 1/4 cup jalapeños
• Small bunch fresh cilantro optional

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F/180 degrees C.
• In a medium bowl, combine the peppers, onions, tomatoes, lime juice and salt. Stir well to combine.
• On a large oven proof sheet pan, spread out the nachos. Evenly spread over cheese and then the vegetables. Bake in oven for 10 – 12 minutes or until golden and bubbly.
• Remove from oven and top with avocado, jalapeños, and fresh cilantro. Serve straight away.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Loaded Veggie Nachos

Amount Per Serving (1 serving)

Calories 587 Calories from Fat 378

% Daily Value*

Fat 42g65%

Saturated Fat 13g81%

Trans Fat 1g

Cholesterol 44mg15%

Sodium 519mg23%

Potassium 772mg22%

Carbohydrates 42g14%

Fiber 10g42%

Sugar 4g4%

Protein 16g32%

Vitamin A 1378IU28%

Vitamin C 74mg90%

Calcium 402mg40%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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The post Loaded Veggie Nachos appeared first on Julia's Cuisine.

The marinade used in this oven baked chicken is the same marinade that I use in my Barbecue Chicken Kebabs and my Dry Rub Oven Barbecue Ribs. When baked in the oven you get more of a sauce with it that you can pour over rice or couscous.  That is how my family like to have it when we do it this way.  

What is This Chicken Dish Like

• Difficulty – This is a very easy chicken dish to make. The only real work is making the barbecue sauce which takes about 10 minutes.
• Taste – If you love barbecue flavour, this is a dish that you will truly love. The chicken thighs come out tender every single time and the sauce has a great tangy flavour.
• Serving – This recipe will make approximately four servings. In the recipe card at the end of the post you can easily adjust serving size to serve more people.

Ingredients

• Barbecue Sauce – This is a homemade barbecue sauce made of ketchup, vinegar, worcestershire sauce, mustard, onion, brown sugar, garlic, chili flakes, salt and pepper.
• Chicken – I used small boneless skinless chicken thighs for this chicken dish.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 375 degrees F/190 degrees C. Place chicken in a large baking dish and set aside.
2. Make barbecue sauce – In a medium saucepan combine all of the barbecue sauce ingredients. Stir well and cook down for about 10 minutes and remove from heat.
3. Bake – Pour the sauce over the chicken and bake between 45 – 55 minutes or until the chicken is fully cooked.
4. Serve – Remove from oven and serve with your favourite side dishes.

Recipe Tips

• Prep ahead – This barbecue sauce can be made and kept in the fridge up to two weeks before using.
• Use correct sized baking dish – I used a baking sheet, and the chicken thighs fit inside touching each other. Because the whole surface area was covered, the chicken didn’t dry out and the sauce didn’t evaporate during baking.

Substitutions

• Chicken thighs – I used boneless and skinless chicken thighs for this recipe. You can easily use bone in chicken thighs, chicken breast, chicken tenders or even chicken wings. Just keep in mind you many need to adjust cooking time depending on what type of chicken you are cooking.
• Barbecue sauce – I love this Homemade Barbecue sauce for this recipe. You can tweek it a little to you liking to adjust flavours if you like. But overall, I would say it’s great just as it is.

Serving

• Potatoes – These would go great with the Crispy Garlic Potatoes with a Creamy Chive Dip or even the Potato & Cucumber Salad.
• Salads – My recent new Greek Style Salad with Marinaded Feta would be wonderful with these tenders. Or you could try the Wild Rice & Black Bean Salad.
• Vegetable Sides – The Oven Roasted Italian Green Peppers or the Sheet Pan Vegetables would both be great choices.

Frequently Asked Questions

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Oven Barbecue Chicken

Over the years this Oven Barbecue Chicken with Sour Cream and Chives has come to be a family favourite. Every time I make it, there's clean plates and happy campers. Tender chicken thighs cooked in a homemade barbecue sauce and great served with fluffy couscous, rice or even the Crispy Oven Fries.

Prep Time15 minutes mins

Cook Time55 minutes mins

Total Time1 hour hr 10 minutes mins

Course: Main Course

Cuisine: North American

Keyword: barbecue, chicken

Servings: 4 servings

Calories: 466kcal

Author: Julia Pinney

Ingredients

For the Marinade

• 1 Cup ketchup
• ¼ Cup white wine vinegar
• 2 tbsp Worcestershire sauce
• ¼ onion finely chopped
• 2 tbsp brown sugar
• 1 tbsp mustard
• 2 to 3 garlic cloves crushed
• 1 small chili finely chopped
• Salt and pepper to taste
• 1 lb Chicken thighs skin removed and fatty bits trimmed

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F/190 degrees C. Place chicken in a large baking dish and set aside.
• In a medium saucepan combine all of the barbecue sauce ingredients. Stir well and cook down for about 10 minutes and remove from heat.
• Pour the sauce over the chicken and bake between 45 – 55 minutes or until the chicken is fully cooked.
• Remove from oven and serve with your favourite side dishes.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Oven Barbecue Chicken

Amount Per Serving (1 serving)

Calories 466 Calories from Fat 270

% Daily Value*

Fat 30g46%

Saturated Fat 12g75%

Trans Fat 1g

Cholesterol 141mg47%

Sodium 807mg35%

Potassium 606mg17%

Carbohydrates 27g9%

Fiber 1g4%

Sugar 22g24%

Protein 21g42%

Vitamin A 764IU15%

Vitamin C 5mg6%

Calcium 103mg10%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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The post Oven Barbecue Chicken appeared first on Julia's Cuisine.

Comfort food at it’s best! Much like my Bowtie Pasta and Broccoli Bake and the Tomato & Mozzarella Baked Penne, this one’s a keeper! This was a cleaning out the fridge for lunch dish and it was delicious. Sometimes the tastiest dishes come from what’s left in the fridge. The addition of bacon gave this pasta dish a nice smoky flavour that I really loved. I don’t use bacon much at all, but was reminded of how much I like it!!!

What Is This Pasta Bake Like

• Difficulty – This recipe is pretty straightforward. There are several steps before it all comes together, but you can prep ahead and keep it in the fridge until baking time.
• Taste – I feel this dish is so comforting without being too over the top. It only has a small amount of bacon, but the flavour does shine through. Although, it does have cream and cheese, it isn’t overly creamy once it’s baked.
• Serving – This will make between 4 – 6 generous sized pasta servings.

Ingredients

• 10 oz fusilli pasta
• 2 tablespoons olive oil
• 2 cloves garlic minced
• 1 medium Zucchini diced small
• 1 medium Red pepper diced small
• 4 Strips bacon cooked and roughly chopped
• 1 tesspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon butter
• 1 cup heavy cream
• 1 cup pasta water
• 2 cups Gouda cheese grated
• Small bunch of fresh chopped parsley

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven to 350 degrees F/180 degrees C. Grease an 8 x 5 inch baking dish and set aside.
2. Cook the pasta al dente and drain. Reserve one cup of the pasta water for making the sauce. Pour the cooked pasta into the baking dish and set aside.
3. In a medium skillet set over medium heat, add the olive oil and garlic. Add the peppers and zucchini and cook stirring occasionally for about 8 minutes. Add the bacon, salt and pepper and stir well. Add the cooked vegetables to the pasta.
4. In the same skillet you cooked the vegetables in, add the butter until it melts, about 1 minute. Add the heavy cream and pasta water. Turn the heat to high and whisk until it starts to bubble. Reduce heat to low and simmer for about 2 minutes. Remove from heat. Add fresh chopped parsley and cheese, reserving about 1/4 cup of the cheese. Stir the sauce until it’s smooth.
5. Pour the sauce over the pasta and stir to incorporate it evenly. Top with remaining cheese. Bake for about 25 minutes until the top is golden and crisp.
6. Remove from oven and allow to cool about 5 minutes before serving.

Recipe Notes

• Make ahead tips – You can make this dish up to about eight hours before baking. Just cover it and keep it in the fridge until baking. Add an extra 5 minutes to the baking time if making in advance.
• Cook pasta al dente – For baked pasta dishes, it’s best to cook the pasta until it has a bit of a bite to it. The Pasta will continue to cook in the sauce in the oven.

Substutions

• Pasta – I used fusilli pasta but pasta shells, penne pasta or bowtie pasta will all work well.
• Fresh parsley – Feel free to use dried parsley, oregano or basil. You could also add fresh basil.
• Gouda – I used Gouda cheese, but you could use pepper jack, mozzarella or cheddar cheese.

Serving

Pasta dishes go great with any kind of Salads like the Classic Caprese or the Roasted Red Pepper and Feta Salad. You could just serve it with a leafy green salad or just as it is. And pasta goes great with my all time favourite Garlic Knots.

Frequently Asked Questions

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Fusilli Pasta Bake with Bacon & Zucchini

Sometimes you just need a great pasta dish. This Fusilli Pasta Bake with Bacon and Zucchini could be just what you're looking for. Tender pasta noodles wrapped up in a creamy Gouda cheese sauce with salty bacon, zucchini and red peppers. A dish you can made in advance, pop in the fridge and bake just before serving. A great mid week dinner for the whole family.

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Course: Main Course

Cuisine: North American

Keyword: bacon, Pasta, zucchini

Servings: 6 servings

Calories: 760kcal

Author: Julia Pinney

Ingredients

• 10 oz fusilli pasta
• 2 tablespoons olive oil
• 2 cloves garlic minced
• 1 medium Zucchini diced small
• 1 medium Red pepper diced small
• 4 Strips bacon cooked and roughly chopped
• 1 tesspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon butter
• 1 cup heavy cream
• 1 cup pasta water
• 2 cups Gouda cheese grated
• Small bunch of fresh chopped parsley

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F/180 degrees C. Grease an 8 x 5 inch baking dish and set aside.
• Cook the pasta al dente and drain. Reserve one cup of the pasta water for making the sauce. Pour the cooked pasta into the baking dish and set aside.
• In a medium skillet set over medium heat, add the olive oil and garlic. Add the peppers and zucchini and cook stirring occasionally for about 8 minutes. Add the bacon, salt and pepper and stir well. Add the cooked vegetables to the pasta.
• In the same skillet you cooked the vegetables in, add the butter until it melts, about 1 minute. Add the heavy cream and pasta water. Turn the heat to high and whisk until it starts to bubble. Reduce heat to low and simmer for about 2 minutes. Remove from heat. Add fresh chopped parsley and cheese, reserving about 1/4 cup of the cheese. Stir the sauce until it's smooth.
• Pour the sauce over the pasta and stir to incorporate it evenly. Top with remaining cheese. Bake for about 25 minutes until the top is golden and crisp.
• Remove from oven and allow to cool about 5 minutes before serving.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Fusilli Pasta Bake with Bacon & Zucchini

Amount Per Serving (1 serving)

Calories 760 Calories from Fat 450

% Daily Value*

Fat 50g77%

Saturated Fat 27g169%

Trans Fat 1g

Cholesterol 159mg53%

Sodium 782mg34%

Potassium 412mg12%

Carbohydrates 48g16%

Fiber 3g13%

Sugar 5g6%

Protein 30g60%

Vitamin A 1777IU36%

Vitamin C 32mg39%

Calcium 599mg60%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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The post Fusilli Pasta Bake with Bacon and Zucchini appeared first on Julia's Cuisine.

Okay, so we’re taking a tiny break from seasonal fall and Halloween recipes to bring something fresh and light. I know how much we all love quick Side Dishes, and it doesn’t get a whole lot easier than this Lemon Basil Couscous. Although, it’s a lighter dish, you can serve it with more hearty main courses to make it seasonal for fall and winter.

What is This Couscous Dish Like

• Difficulty – This is a super easy couscous dish. It requires only six ingredients and takes about 10 minutes to make. Just make sure to follow the instructions carefully for cooking the couscous.
• Taste – The couscous is light and fluffy with a taste of lemon and fresh basil.
• Serving – This salad makes six good sized servings as a side dish. In the recipe card at the end of the post you can easily adjust the serving size.

Ingredients

• Couscous – This recipe uses uncooked small grain couscous. You can find it in the supermarket usually when you can find other grains.
• Lemon zest – Lemon zest is added to give a lemon flavour to the couscous.
• Vegetable broth – I cooked the couscous in vegetable broth to give it more flavour.
• Lemon juice – A small amount of fresh lemon juice is added to the couscous for lemon flavour.
• Salt – Regular table salt was the only seasoning I used for this dish.
• Basil – This dish was finished off with fresh chopped basil

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Cook couscous – Add the dry couscous and lemon zest to a medium sized saucepan set over medium heat. Stir well to combine the zest into the couscous. Dry fry the couscous for about 2 minutes. Turn off the heat and immediately add the boiling vegetable broth and lemon juice. Cover the saucepan in plastic wrap and then place the lid on top. Leave for 10 minutes.
2. Fluff couscous and add basil – When the couscous is cooked, remove the lid and plastic wrap and fluff with a fork. Add the fresh chopped basil and season with salt.
3. Serve – Serve warm or even at room temperature.

Recipe Tips

• Cooking couscous – It’m important not to cook couscous over heat. The boiling stock will cook the couscous off the heat. If you cook couscous over heat, it will likely become soggy and mushy.
• Fluffing couscous – When the couscous is cooked, start fluffing with a fork from the top down. This will give you very light and fluffy couscous.

Substitutions

• Vegetable broth – For a different flavour you could use chicken broth or even beef broth for a richer flavour.
• Herbs – I used fresh basil but fresh mint, cilantro or parsley would also work.
• Additions – For extra flavour and texture, toasted pine nuts would go really well.

Serving

• Serving
  • This couscous would go wonderful with the Green Olive Chicken or the Roasted Spatchcock Chicken. I also love it with the Lemon Garlic Shirmp or the Moroccan Spiced Pork Kebabs.
• Storage
  • This couscous will keep for about two days covered in the fridge. It’s best to take it out of the fridge about 30 minutes before serving.

Frequently Asked Questions

Lemon Herb Couscous Salad

This Lemon Herb Couscous Salad is a perfect salad to enjoy any time of year. Light an fluffy couscous with roasted vegetables, salty feta cheese, fresh herbs and a lemon vinaigrette.

Check out this recipe

Roasted Vegetable Couscous

Delicious hot or cold. I love serving it at barbecue events as it is one of those dishes that just really says summertime.

Check out this recipe

Sauteed Wild Asparagus with Couscous

Make this Sauteed Wild Asparagus with Couscous for a easy, light and tasty side dish soon. this goes great with any chicken or seafood recipes.

Check out this recipe

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Lemon Basil Couscous

Make this easy and tasty Lemon Basil Couscous for a great side dish. This cooks in 10 minutes and requires only 5 minutes of prep time. A versatile dish that you can add alongside any weeknight dinner.

Prep Time5 minutes mins

Cook Time12 minutes mins

Total Time17 minutes mins

Course: side dishes

Cuisine: Middle Eastern, north africian

Keyword: couscous, easy side dishes, lemon recipes

Servings: 4 servings

Calories: 171kcal

Ingredients

• 1 cup couscous
• 2 tablespoons lemon zest
• 1 1/2 cups vegetable broth
• 3 tablespoons lemon juice
• 1 teaspoon salt
• small bunch fresh chopped basil

US Customary – Metric

Instructions

• Add the dry couscous and lemon zest to a medium sized saucepan set over medium heat. Stir well to combine the zest into the couscous. Dry fry the couscous for about 2 minutes. Turn off the heat and immediately add the boiling vegetable broth and lemon juice. Cover the saucepan in plastic wrap and then place the lid on top. Leave for 10 minutes.
• When the couscous is cooked, remove the lid and plastic wrap and fluff with a fork. Add the fresh chopped basil and season with salt.
• Serve warm or even at room temperature.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Lemon Basil Couscous

Amount Per Serving (1 serving)

Calories 171 Calories from Fat 3

% Daily Value*

Fat 0.3g0%

Saturated Fat 0.1g1%

Polyunsaturated Fat 0.1g

Monounsaturated Fat 0.04g

Sodium 938mg41%

Potassium 88mg3%

Carbohydrates 36g12%

Fiber 3g13%

Sugar 1g1%

Protein 6g12%

Vitamin A 190IU4%

Vitamin C 8mg10%

Calcium 15mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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