Serves: 8–12 Prep Time: 15 minutes Total Time: 15 minutes
Description
A fresh, tangy salad loaded with corn, black beans, peppers, and lime juice. Great on its own, as a dip with chips, or spooned over tacos and grilled meats.
1 (15 oz / 425 g) can black beans, drained and rinsed
½ red bell pepper, diced
½ green bell pepper, diced
¼ cup (30 g) finely chopped red onion
1–2 tbsp chopped fresh cilantro
2 tbsp (30 ml) fresh lime juice
1 tbsp (15 ml) olive oil
Kosher salt and black pepper, to taste
Instructions
If using fresh corn, bring 2 quarts (2 liters) of water to a boil in a large pot. Add 1 tablespoon (18 g) kosher salt, then boil corn for 5 minutes. Transfer immediately to an ice water bath to stop cooking. Once cooled, cut kernels from the cob. If using frozen corn, simply thaw and drain.
In a large bowl, combine the corn, black beans, bell peppers, red onion, and cilantro.
Drizzle with lime juice and olive oil, then toss to combine.
Season with salt and pepper. Serve chilled or at room temperature.
Notes
Add diced avocado just before serving to keep it firm and prevent browning.
Can be made 1 day ahead; store covered in the fridge.
A creamy, nostalgic party dip packed with spinach, savory seasoning, and crunchy water chestnuts. Serve with crackers, crudités, or a hollowed-out loaf of pumpernickel or rye bread.
Ingredients
1 box (10 oz / 284 g) frozen chopped spinach, thawed and squeezed dry
or
1 bunch fresh spinach (10 oz / 284 g), blanched and squeezed dry
Yield: About 6 cups Prep Time: 5 minutes Total Time: 5 minutes
Description
A retro, addictively seasoned snack made with oyster crackers tossed in ranch, dill, lemon pepper, and just a touch of heat. Great for parties, road trips, or munching straight from the jar.
Ingredients
1 (12 oz / 340 g) package oyster crackers
1 cup (240 ml) neutral oil (e.g., canola or vegetable)
1 packet (1 oz / 28 g) Hidden Valley Ranch seasoning mix
½ tsp dried dill weed
½ tsp lemon pepper (or freshly ground black pepper and lemon zest)
½ tsp garlic powder
¼ tsp onion powder
2–3 drops Tabasco sauce
Instructions
In a large bowl, whisk together oil, ranch seasoning, dill, lemon pepper, garlic powder, onion powder, and Tabasco.
Add oyster crackers and toss gently until evenly coated.
Let stand for 10–15 minutes, tossing occasionally, until oil is absorbed.
Store in an airtight container at room temperature for up to 1 week.
Savory, cheesy spinach bars loaded with sharp cheddar, mushrooms, and onion. Great for gatherings, snack tables, or brunch spreads. Serve hot or at room temperature.
Ingredients
1 package (10 oz / 284 g) frozen chopped spinach, thawed and well drained
4 tbsp (57 g) unsalted butter
3 large eggs, beaten
1 cup (240 ml) milk
¾ cup (90 g) all-purpose flour
1 tsp (6g) kosher salt
1 tsp baking powder
12–16 oz (340–450 g) sharp cheddar cheese, finely grated
1 small onion, finely chopped
½ cup (50 g) chopped mushrooms
Instructions
Preheat oven to 350°F (175°C). Place butter in a 9×13-inch (23×33 cm) baking pan and set it in the oven to melt as it preheats.
In a large bowl, mix together eggs, milk, flour, salt, and baking powder. Stir in spinach, cheese, onion, and mushrooms until evenly combined.
Remove the hot pan from the oven and swirl to coat with melted butter. Pour in the spinach mixture and spread evenly.
Bake for 35 minutes, or until lightly browned and set in the center.
Let cool slightly, then cut into squares. Serve warm or at room temperature.
Notes
For a spicier variation, add a pinch of cayenne or red pepper flakes.
Can be made ahead and reheated briefly before serving.
A beautiful layered mousse featuring pale green avocado and coral salmon, perfect as an elegant summer appetizer or spread for bread and crackers.
Ingredients
Avocado Layer:
1 envelope gelatin
¼ cup (60 ml) cold water
2 large or 3 medium avocados, peeled, pitted, and cut into 1-inch pieces
1 tbsp (15 ml) lemon juice
1 package (0.7 oz / 20 g) dry Italian salad dressing mix
¼ tsp chili powder
1½ cups (360 g) sour cream
6 drops Tabasco sauce
Salmon Layer:
1 envelope gelatin
¼ cup (60 ml) cold water
¼ small onion, finely chopped (½ oz / 15 g)
1 can (15½ oz / 439 g) red salmon, drained, skin and bones removed
½ tsp dried dill
½ cup (120 g) light mayonnaise
1 tbsp (15 ml) lemon juice
Kosher salt and black pepper, to taste
1 cup (240 ml) heavy cream
For garnish (optional):
Fresh dill sprigs
Instructions
Avocado Layer:
Sprinkle gelatin over cold water and let soften for 5 minutes. Dissolve gently over simmering water. In a food processor, blend avocado and lemon juice until smooth. Add dissolved gelatin, dressing mix, chili powder, sour cream, and Tabasco. Process until fully blended. Pour half of the mixture into a lightly oiled 6-cup ring mold and refrigerate until set. Cover the remaining avocado mixture with oiled plastic wrap and keep at room temperature.
Salmon Layer:
Repeat gelatin process. In the food processor, combine onion, salmon, and dill. Add dissolved gelatin, mayonnaise, lemon juice, salt, and pepper. Process until smooth. With the motor running, add heavy cream in a slow stream and continue blending until silky and uniform.
Assemble:
Pour salmon mixture over the chilled avocado layer. Refrigerate for 15 minutes until lightly set. Carefully spoon the reserved avocado mixture on top and smooth. Cover and refrigerate for at least 4 hours or overnight.
Serve:
To unmold, dip the mold briefly in warm water and invert onto a chilled serving platter. Garnish with dill, if desired. Serve with crackers or thin slices of baguette.
Notes
For clean layers, ensure the avocado base is fully set before adding salmon.
Use ripe but firm avocados for best color and texture.
This mousse holds well for up to 24 hours once assembled.
A refreshing chilled soup with sun gold tomatoes, peaches, cucumbers, and a touch of spice. Serve smooth for an elegant starter or chunky for a rustic, refreshing side.
Ingredients
2 pints sun gold cherry tomatoes
1 cup (150 g) red cherry tomatoes
1 cup (150 g) ripe yellow peaches, cubed
1 cup (120 g) sliced English cucumber, peeled
½ cup (60 g) orange bell pepper, chopped
¼ cup (30 g) yellow onion
1 clove garlic
2 tsp (12 g) kosher salt
½ tsp (2 g) ground cumin
Cayenne pepper, to taste
2 tbsp (30 ml) white wine or champagne vinegar
Juice of 1 lime
3 tbsp (45 ml) extra-virgin olive oil
1 cup (240 ml) cold water
Crumbled feta, diced peach, and sliced basil, for garnish
Instructions
For a smooth gazpacho:
In a blender, combine all tomatoes, peaches, cucumber, bell pepper, onion, garlic, salt, cumin, and cayenne. Blend until completely smooth.
Add vinegar, lime juice, olive oil, and cold water. Blend again to incorporate. Adjust seasoning to taste.
For an ultra-smooth texture, strain through a fine-mesh sieve and discard solids (optional). Chill for at least 2 hours or overnight before serving. Garnish with feta, peach cubes, and fresh basil.
For a chunky variation:
Finely dice half of the tomatoes, cucumber, and bell pepper and set aside. Blend the remaining ingredients as described above, then stir in the chopped vegetables before chilling. Skip the straining step for texture.
A creamy, comforting soup loaded with tender broccoli, sharp cheddar, and a hint of Dijon. Based on the Love and Lemons version, this cozy classic is perfect for weeknights or cool days.
Ingredients
4 tbsp (57 g) unsalted butter
1 medium yellow onion (150 g), chopped
½ tsp (3 g) fine sea salt
Freshly ground black pepper, to taste
3 garlic cloves (9 g), chopped
¼ cup (30 g) all-purpose flour
2 cups (480 ml) whole milk or unsweetened almond milk
2 cups (480 ml) vegetable broth
3 cups (250 g) broccoli florets, chopped
1 large carrot (75 g), julienned or finely chopped
½ tsp (2.5 g) Dijon mustard
8 oz (225 g) sharp cheddar cheese, shredded
Optional: croutons, for serving
Instructions
In a large pot, melt butter over medium heat. Add onion, salt, and several grinds of black pepper. Cook for 5 minutes until softened.
Add garlic and cook 1 minute more. Sprinkle in flour and whisk continuously for 1–2 minutes, until lightly golden.
Slowly whisk in the milk, then the vegetable broth. Add broccoli, carrot, and Dijon mustard. Stir well to combine.
Simmer for 15–20 minutes, or until broccoli is tender.
Gradually stir in cheddar cheese until melted and smooth. Taste and adjust seasoning.
Serve hot, topped with croutons if desired.
Notes
For best results, use freshly shredded cheese to ensure smooth melting.
To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally.
A bright, refreshing salad that combines the bitter crunch of escarole with the sweetness of fresh corn and the delicate flavor of shaved fennel. Tossed with Champagne Vinaigrette for a light summer side.
Ingredients
1 small head escarole (150–200 g), trimmed and chopped or torn
1 small fennel bulb (150 g), halved and shaved thinly
2 ears sweet corn (300 g), kernels cut off the cob
½ small red onion (50 g), thinly sliced
Kosher salt and black pepper, to taste
Champagne Vinaigrette with Mustard and Shallot (
see recipe
)
Instructions
Blanch corn in boiling water for 2 minutes, then transfer to an ice bath. Drain and pat dry.
In a large bowl, combine escarole, shaved fennel, corn, and red onion.
Toss gently with Champagne Vinaigrette just before serving. Season with salt and pepper to taste.
Notes
Substitute arugula or baby kale if escarole is unavailable.
Pairs especially well with grilled seafood or chicken.
Serves: 6–8 Prep Time: 20 minutes Total Time: 20 minutes
Description
A vibrant, crunchy slaw packed with shredded cabbage, herbs, and scallions, tossed with a tangy Vietnamese-style peanut dressing. Great alongside grilled meats or tofu.
A tangy, savory rice salad with marinated artichokes, olives, and a lightly spiced curry-mayo dressing. Serve chilled as a side, or bulk it up with shrimp or chicken for a complete main dish.
Ingredients
1 cup (200 g) long-grain white rice
2½ cups (600 ml) chicken broth
2 jars (6 oz / 170 g each) marinated artichoke hearts, drained (reserve marinade)
A creamy, comforting broccoli casserole layered with mushroom soup, stuffing mix, and cheese. A nostalgic side dish that’s simple, hearty, and easy to prepare from pantry staples.
Ingredients
1 (16 oz / 454 g) package frozen broccoli spears
1 can (10.5 oz / 298 g) condensed cream of mushroom soup
A creamy, custardy corn pudding made with canned corn, creamed corn, and eggs. Rich and comforting, this dish lands somewhere between a side and a soft-baked spoonbread. Perfect for holiday tables and Southern-style meals.
Ingredients
1 (15 oz / 425 g) can whole kernel corn, drained
1 (15 oz / 425 g) can creamed corn
¼ cup (57 g) unsalted butter
¾ cup (180 ml) warm milk
4 tbsp (30 g) all-purpose flour
3 tsp (12 g) granulated sugar
3 large eggs, beaten
Instructions
Preheat oven to 350°F (175°C). Grease a 1½–2 quart (1.5–2 L) casserole dish.
In a saucepan, melt butter with milk over low heat.
Stir in flour, creamed corn, whole corn, and sugar until combined.
Remove from heat and stir in the beaten eggs.
Pour into prepared baking dish and smooth the top.
Bake for 1 hour, or until lightly golden and set in the center.
Notes
Let cool slightly before serving—it firms as it rests.
Excellent alongside ham, roast chicken, or as part of a holiday spread.
A smoky, spicy, and satisfying twist on potato salad—made with roasted cauliflower, crispy bacon, and a creamy chipotle-lime dressing. It happens to be lower in carbs, but more importantly, it’s just a really good salad.
Ingredients
1 large head of cauliflower (about 2 lbs / 900 g), cut into bite-sized florets (1 to 1½ inches across)
1 small bunch scallions, finely sliced (about 60–75 g)
Salt, to taste
Instructions
Preheat oven to 425°F (220°C). Cut cauliflower into bite-sized florets, about 1 to 1½ inches across. Spread on a baking sheet and roast for 15–20 minutes, flipping once, until lightly browned and tender-crisp. Let cool.
While the cauliflower roasts, cook the bacon in a skillet over medium-low heat until browned and crisp. Transfer to a paper towel-lined plate to drain, then chop into small pieces.
Make the dressing: in a large bowl, whisk together the mayonnaise, garlic, Dijon mustard, chipotle peppers, lime juice, black pepper, and salt to taste. A stick blender can be used for a smoother, more uniform dressing.
Once the cauliflower is cool, add it to the bowl along with the chopped bacon, jalapeño, scallions, and cilantro. Fold gently to coat everything in the dressing.
Chill for at least 30 minutes before serving — 2 hours or more is even better. Adjust salt and lime juice to taste just before serving.
Notes
This recipe also works beautifully as a potato salad. Gold potatoes are best — cook until tender, then cut into 1½-inch cubes. Scale the dressing to match the amount of potatoes you use.
Keeps well in the fridge for up to 3 days. Flavor improves with time.