A Couple Cooks https://www.acouplecooks.com/ Recipes that make your life better! Fri, 04 Sep 2026 18:44:43 +0000 en-US hourly 1 https://wordpress.org/?v=7.0.4 https://www.acouplecooks.com/wp-content/uploads/2021/06/cropped-favicon-32x32.png A Couple Cooks https://www.acouplecooks.com/ 32 32 31 Pumpkin Recipes To Try For Fall https://www.acouplecooks.com/pumpkin-recipes/ https://www.acouplecooks.com/pumpkin-recipes/#comments Thu, 03 Sep 2026 15:25:00 +0000 https://www.acouplecooks.com/?p=23680 These easy pumpkin recipes turn a can of puree into baked goods, breakfasts, and even easy dinners, like cookies, pasta, soup, chili, and lattes!

Pumpkin recipes

Once cooler temperatures start to creep into the mornings, I think of one thing: pumpkin mania. Yes, this orange squash has a cult-like following that starts September 1. As a full-time recipe developer and cookbook author, every year I’m just as excited to make all the pumpkin recipes!

I’ve combed through my archives to find the very best pumpkin recipes my readers love, from classic pumpkin bread to pumpkin waffles and savory recipes like pasta sauce, chili, or even hummus. Here are the best of the best!

Want recipes by category? Try my 10 Pumpkin Breakfast Recipes, 20 Pumpkin Desserts, or 10 Pumpkin Bread Recipes.

31 Favorite Pumpkin Recipes

Pumpkin Puree vs. Pumpkin Pie Filling

What’s the difference between pumpkin, pumpkin puree and pumpkin pie filling?

  • Pumpkin refers the fresh pumpkin squash. You can make pumpkin puree from fresh pumpkin: here’s how to make pumpkin puree.
  • Pumpkin puree is cooked pumpkin that has been blended down into a puree and canned. It is unflavored. Take a taste out of the can, and it tastes very bland. When you’re shopping, do not accidentally grab pumpkin pie filling because…
  • Pumpkin pie filling is sweetened and includes pumpkin spices. Many of the pumpkin recipes above are savory, so you’ll want plain old pumpkin puree. (Remind me to tell you the time I accidentally made our pumpkin Parmesan penne with pumpkin pie filling!)

Why Canned Pumpkin Isn’t Always Pumpkin

That can of pumpkin puree sometimes has other squashes too! Here’s what’s really in your canned pumpkin puree. Butternut squash is sweeter and creamier than pumpkin, which can be bitter and stringy.

So many times manufacturers add butternut squash. Don’t worry, it’s not cheating: it’s just the best way to that creamy, sweet puree that we can call pumpkin!

What Is Pumpkin Spice?

Some pumpkin recipes don’t even use that bright orange puree at all: they rely on pumpkin spices! Pumpkin has a fairly neutral flavor: our brains just associate the flavor of pumpkin with the spices in pumpkin pie. Some types of recipes simply don’t work with actual pumpkin: like iced coffee or energy bars.

Pumpkin spice can stand in to evoke the flavor in a pumpkin recipe where adding the actual vegetable would be too gooey. What spices are in pumpkin spice? Here’s our Pumpkin Pie Spice recipe. It’s a blend of cinnamon, ginger, allspice, cloves, and nutmeg.

Don’t Throw Out the Pumpkin Seeds

If you’re working with a fresh pumpkin, don’t forget that you can save the pumpkin seeds! Here’s what to do:

  • Scoop them out, rinse away all the strings, then dry them hard on a kitchen towel before they go anywhere near the oven.
  • Toss with olive oil and salt.
  • Roast at 350°F for 20 to 25 minutes, stirring once, until they’re golden!

I love doing this; they’re fun to add instead of croutons to Easy Pumpkin Soup.

Frequently Asked Questions

What are the best pumpkin recipes for a beginner?

Start with a quick bread or oatmeal, like my Easy Pumpkin Bread and Pumpkin Baked Oatmeal.

What kind of pumpkin should I use for pumpkin pie?

Canned puree! I find it’s easiest to work with. My Vegan Pumpkin Pie and Mini Pumpkin Pies are both written for canned.

Can pumpkin recipes be savory?

Absolutely! I love it in pasta, risotto, chili, and hummus: see the recipes above.

How much pumpkin is in a can?

A 15-ounce can holds about 1¾ cups of puree.

]]> https://www.acouplecooks.com/pumpkin-recipes/feed/ 3 Pumpkin Baked Oatmeal https://www.acouplecooks.com/pumpkin-baked-oatmeal/ https://www.acouplecooks.com/pumpkin-baked-oatmeal/#comments Thu, 03 Sep 2026 14:15:00 +0000 https://www.acouplecooks.com/?p=80339 This pumpkin baked oatmeal is cozy spiced and full of whole grain oats. Bake up a pan on and eat off it all week for a fall breakfast or brunch.

Pumpkin baked oatmeal

Oatmeal is my absolute go-to for healthy, whole grain breakfasts. So why not dress it up in fall glory? This pumpkin baked oatmeal is like a cinnamon and ginger-spiced hug. It’s full of cozy flavor and a healthy way to start the day!

I eat oatmeal every day, and this fall baked oatmeal is my favorite when temperatures turn cooler. The whole grain oats provide protein and fiber and you get all that pumpkin puree and cozy spices. Make up a big pan and eat off of it all week, or make it for a cozy fall brunch with friends!

5 Star Reader Review

⭐⭐⭐⭐⭐ “I love this oatmeal. I’ve made it at least 10 times over the past two years. So great to have a quick, warming breakfast to eat with almond butter all week. Thanks for a great recipe!” -Asher

Ingredients You’ll Need

This pumpkin baked oatmeal is pretty simple to whip up. It requires a pretty standard cast of characters when it comes to pumpkin recipes. Here are the main ingredients you’ll need:

  • Old Fashioned rolled oats: Do not substitute steel cut oats or instant oats! They cook much differently than Old Fashioned. For steel cut, go to Pumpkin Baked Steel Cut Oats: it tastes just like pumpkin pie!
  • Pecans: Optional, but they add great texture to this oatmeal
  • Spices: You can use either cinnamon, ginger, cloves and nutmeg: or pumpkin pie spice! Grab some at the store or make it at home.
  • Pumpkin puree: Make sure it’s pumpkin puree: not pie filling!
  • Milk of choice: Whatever you’d like! Non-dairy milk makes it a vegan pumpkin baked oatmeal recipe.
  • Maple syrup: Pure maple syrup adds just the right sweetness, and it’s a natural sweetener. You could use any other liquid sweetener of choice (honey or agave syrup).
  • Vanilla: Vanilla adds depth of flavor.
Pumpkin baked oatmeal

Why Bake Your Oatmeal Instead of Stirring It

This pumpkin baked oatmeal takes 1 hour start to finish, but most of the time is hands off while the oatmeal bakes. It’s worth it for the texture: it comes out sliceable, more like Pumpkin Bars than a bowl of oatmeal.

I like to make a pan and eat off oft it all week. It saves well in the refrigerator, and you can eat it cold or room temp: no reheating necessary! If you’d like, you can heat it in the oven or microwave.

Tips for the Best Pumpkin Baked Oatmeal

  • Cool the melted coconut oil. When hot oil this the cold milk it can seize up into little pieces. Make sure to cool it for a few minutes first.
  • Let it rest for 10 minutes minimum. If you’d like it to be able to cut into squares, let it rest. But you can eat it right away if you don’t mind scoops.
Pumpkin baked oatmeal

Best Toppings for Pumpkin Baked Oatmeal

Make up a batch of this pumpkin baked oatmeal and it’s a fantastic vegan and healthy breakfast. The toppings are where this recipe really shines! Here’s what to know about topping the oatmeal:

  • Maple syrup: A bit of maple syrup is all you need for a little sparkle. Or heat it with a little melted coconut oil for a dreamy drizzle.
  • Maple yogurt: It’s also tasty with maple yogurt. We mixed Greek yogurt, maple syrup and vanilla for a swirled topping (quantities are listed below). If you make this, still add a tiny drizzle of maple over the top: it adds the final flavoring.
  • Glazed pecans or walnuts. Get fancy and use maple glazed pecans or glazed walnuts.
  • Pepitas. Pumpkin seeds work too! Roasted salted have the best flavor.
  • Nut butter. Almond butter, cashew butter, walnut butter or pecan butter are the best nut butters to go with pumpkin! Peanut butter can overwhelm the flavor.

Variations To Try

Want to make pumpkin baked oatmeal with steel cut oats? Or want a really fast version of pumpkin oatmeal? Here are some variations:

  • Pumpkin baked steel cut oats: This Pumpkin Baked Steel Cut Oats really tastes like pumpkin pie, according to reader feedback I’ve been getting for years. Using Old Fashioned oats in this recipe makes it taste more like pumpkin bars, but the steel cut version is very moist and tastes like pie filling.
  • Stovetop pumpkin oatmeal: For similar flavors in just 10 minutes, make our Pumpkin Oatmeal on the stovetop. It’s got the same vibe but is more like a creamy bowl of oatmeal.
  • Pumpkin overnight
Pumpkin baked oatmeal

Meal Prep, Storage, and Reheating

Can you make this pumpkin baked oatmeal ahead? Kind of! Note that this is not overnight oats: you cannot mix it up the night before and place in the refrigerator! The oats would soak up all the liquid and come out much too dry. If you do want to prep in advance, here’s what to do:

  • Minimal prep: Mix up the wets and dries separately and store in separate containers (with the wets refrigerated). Pour them together in the morning and bake. OR:
  • Bake in advance: Make up a pan on a Sunday night, then refrigerate it for eating off of throughout the week. You can refrigerate leftovers for up to 1 week, and re-warm them in a 300 degree oven or the microwave.
Pumpkin baked oatmeal

Dietary Notes

This pumpkin baked oatmeal recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Frequently Asked Questions

Should I add an egg to baked oats?

You can, but this recipe uses pumpkin instead of egg for binding so it’s not needed!

Can I use a whole can of pumpkin?

Not in an 8×8 pan. You can double the recipe in a 9×13 pan, or save extras for a Pumpkin Smoothie.

What is Amish baked oatmeal?

Amish baked oatmeal is rolled oats baked with eggs, butter, milk, and brown sugar that can be cut into squares. This recipe is a variation on it.

Why did my baked oatmeal fall apart?

Make sure to cool the pan for at least 10 minutes: if it’s still falling apart cool it a bit more.

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Cozy Pumpkin Baked Oatmeal

Pumpkin Baked Oatmeal
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This pumpkin baked oatmeal is cozy spiced and full of whole grain oats. Bake up a pan on and eat off it all week for a fall breakfast or brunch.

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 to 8 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American
  • Diet: Gluten-Free, Vegan, Vegetarian

Ingredients

  • 2 cups Old Fashioned rolled oats (don’t substitute steel cut or instant oats)
  • ½ cup pecan pieces (or chopped pecans)
  • 1 teaspoon baking powder
  • 2 teaspoons Pumpkin Pie Spice (or 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves and ¼ teaspoon ground nutmeg)
  • ½ teaspoon kosher salt
  • 1 cup pumpkin puree
  • 1 ¾ cups milk of choice (dairy, almond or oat)
  • 6 tablespoons pure maple syrup
  • 2 tablespoons coconut oil, melted and cooled to room temp
  • 1 tablespoon pure vanilla extract
  • For serving: 1 tablespoon coconut oil melted with 1 tablespoon maple syrup or maple Greek yogurt*

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Butter an 8 x 8″ or 9 x 9″ pan (or a 7 x 11 baking dish as in the photo). In a medium bowl, mix together the rolled oats, pecan pieces, baking powder, pumpkin spice, and kosher salt.
  3. Dump the dries into the prepared pan. 
  4. In the same bowl, whisk together the pumpkin puree, milk, maple syrup, melted cooled coconut oil, and vanilla. Drizzle the milk mixture over the oats. Stir lightly with a fork to make everything gets evenly incorporated.
  5. Bake 40 to 45 minutes until the top is nicely golden and the oat mixture has set. Remove from the oven and allow to cool for about 10 minutes.
  6. Before serving, drizzle with maple syrup OR add maple Greek yogurt* plus a drizzle of maple. Store leftovers refrigerated for up to 1 week: reheat in a 300 degree oven or microwave until warm.

Notes

For the maple Greek yogurt topping: Mix ½ cup Greek yogurt with 1 tablespoon maple syrup and ½ teaspoon vanilla extract. Make sure to still add a small drizzle of maple over the top when serving.

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More Pumpkin Recipes To Try

]]> https://www.acouplecooks.com/pumpkin-baked-oatmeal/feed/ 14 15 Healthy Chicken Recipes To Make Weeknight Dinners Easy https://www.acouplecooks.com/healthy-chicken-recipes-easy-dinners/ https://www.acouplecooks.com/healthy-chicken-recipes-easy-dinners/#respond Wed, 02 Sep 2026 16:53:54 +0000 https://www.acouplecooks.com/?p=179946 Here are my top healthy chicken recipes to make weeknight dinners easy! These meal ideas pair this lean protein with vegetables, whole grains, and olive oil, plus minimal cheese and processed ingredients.

Chicken Greek Salad

Need fast meal ideas that are also healthy? As a Mediterranean diet expert, chicken has become one of my favorite ideas for a quick and healthy meal: it’s a lean protein that’s relatively low calorie for the protein and nutrients it provides.

The healthy chicken recipes recipes below are all recipes I make on a weekly basis for my family (I have two school age kids), using either chicken breast, chicken thighs, and ground chicken. All of these are family favorites! Trust me, it was hard to narrow it down!

What Are Healthy Chicken Recipes?

So many chicken recipes out there that include loads of cheese, heavy cream, or processed cans of soup.

For my definition of healthy chicken recipes, I pull from the Mediterranean diet: these are recipes that feature lots of vegetables, whole grains, olive oil as the cooking fat, and nothing processed! The chicken is well seasoned using spices and herbs, with no seasoning packets or canned soup required.

15 Healthy Chicken Recipes To Make Weeknight Dinners Easy

Easy Healthy Side Dishes To Pair

So the chicken is just one part of a healthy meal, of course! Here are my top fast and healthy side dishes to serve along side. It’s important to add more vegetables and fiber to your meal, so instead of bread consider these healthy side dishes! I’ve listed them in order of timing to make it easy to plan:

Legumes

Side Vegetables

Salads

Whole Grains

]]> https://www.acouplecooks.com/healthy-chicken-recipes-easy-dinners/feed/ 0 Pumpkin Pasta Sauce with Penne https://www.acouplecooks.com/pumpkin-penne-parmesan/ https://www.acouplecooks.com/pumpkin-penne-parmesan/#comments Tue, 01 Sep 2026 12:50:00 +0000 http://www.acouplecooks.com/?p=5371 This pumpkin pasta sauce recipe is lusciously creamy, flavored with savory spices and Parmesan. Serve it over penne pasta for an easy meatless meal.

Pumpkin pasta sauce recipe

It’s pumpkin season! A few years ago, Alex and I needed a quick and easy dinner recipe for guests and we were craving pumpkin. This orange squash is often served in sweet dishes, but why not try something savory?

Let me tell you, pumpkin puree actually makes for a creamy, irresistible pumpkin pasta sauce! Its texture melds seamlessly with Parmesan cheese, and its subtle flavor works just as well with garlic and chili powder as with pumpkin spices. This pasta sauce is now a family favorite in our house: it’s quick to whip up and takes under 30 minutes to make!

5 Star Reader Reviews

⭐⭐⭐⭐⭐ “This was honestly so bomb. I’m a little surprised since I haven’t made a savory pumpkin dish before. Thanks for sharing!” -Julia

⭐⭐⭐⭐⭐ “Just tried this recipe. It was so quick and easy and came out perfectly! Loved how they described how to temper the Greek yogurt. Great meal when you are hungry but can’t make up your mind. Also great to impress your significant other! Thank you!!” -Adam

Pumpkin parmesan pasta

How to Make Pumpkin Pasta Sauce

Here are all our secrets to this easy pumpkin pasta sauce! I based it off of my Pumpkin Gnocchi Bake, one of my most popular pumpkin recipes. So why not steal that sauce for a quick pasta? Instead of using cream cheese or heavy cream, this sauce features Greek yogurt, which brings a healthy spin.

Here are the basic steps for how to make pumpkin pasta sauce (see the recipe below for exact quantities):

  • Mince garlic, then heat olive oil in a skillet. Saute the garlic for 1 to 2 minutes, then carefully add canned pumpkin puree, vegetable broth, chili powder, nutmeg, salt and pepper.
  • Simmer about 10 to 15 minutes until the sauce becomes thick.
  • Stir in a bit of Greek yogurt. To do so, you’ll temper the Greek yogurt with some of the sauce: in a small bowl, mix the yogurt with a few spoonfuls of the pasta sauce. This makes sure it doesn’t curdle when immediately hitting the hot pasta sauce. 
  • Mix in grated Parmesan cheese. Serve on any shape of pasta, and garnish with additional Parmesan.

The resulting pumpkin pasta sauce is flavorful and creamy, with no bitter aftertaste like canned pumpkin can sometimes have. Mainly, it’s cheesy and delicious! Even better, you can make up the entire pumpkin pasta sauce recipe and boil the pasta in 30 minutes.

Best Pasta Shapes for Pumpkin Sauce

Even though I’ve shown this pumpkin pasta sauce recipe with penne, it can work with any type of pasta! It’s fantastic with short pasta, like macaroni, rigatoni, or fusilli (spirals). You could also use it on longer pastas like linguine or fettuccine.

I typically make this one with short cuts of pasta, but it absolutely works with whatever you’re feeling at the moment.

Pasta with pumpkin sauce

Pumpkin Puree vs Pie Filling

Pumpkin puree is cooked pumpkin that has been blended down into a puree. Do not accidentally grab pumpkin pie filling and use it in this recipe. It’s sweetened and includes pumpkin spices. The cans look very similar on the shelf, so it’s easy to do. In fact, one time I mistakenly started to use pumpkin pie filling in this pasta sauce, but after I smelled the cinnamon I realized my mistake!

Fun fact: most canned pumpkin also has butternut squash (here’s what’s really in your canned pumpkin puree.) Butternut squash is sweeter and creamier than pumpkin, which can be bitter and stringy, so many times manufacturers add it to the can. Some people are horrified to find this out, but I just want the creamiest, tastiest puree possible. After all, pumpkin is just a type of squash!

Tips For Cooking Pasta To Al Dente

Al dente means “to the bite” in Italian. It refers to pasta that is still firm on the inside when cooked. There’s a huge difference between al dente pasta and limp pasta: you’ll find that al dente pasta tastes so much more satisfying. You may also find yourself eating less pasta overall if you cook it to al dente, because you have to bite through each piece.

Here’s how to cook pasta to al dente:

  • Boil the pasta in a large pot of boiling water.
  • Start taste testing a few minutes before the package instructions indicate to. The pasta should be tender, but still firm on the inside so that it has a little bite.
Pumpkin Penne with Parmesan | Pumpkin pasta

What to Serve With Pumpkin Pasta

This pumpkin pasta makes a great easy dinner idea with a side dish that adds fiber. Here are some ideas:

Storage and Reheating

Leftover pumpkin pasta sauce stores in the fridge for up to 4 days. The pasta with sauce is best within 3 days; add a splash of broth when reheating if the pasta has become very thick.

I have not personally tried freezing this pasta, and I wouldn’t necessarily recommend it: but you could likely freeze the pasta sauce itself for up to 3 months.

Dietary Notes

This pumpkin pasta sauce recipe is vegetarian. For gluten-free, find gluten-free penne.

Frequently Asked Questions

What does pumpkin pasta sauce taste like?

It tastes savory, mildly sweet, and creamy, with cheesy notes from the Parmesan. It tastes deliciously savory.

What pasta goes best with pumpkin sauce?

Short or tubular shapes work best here like penne, rigatoni, shells, and fusilli.

Can you make pumpkin purée from canned pumpkin?

Canned pumpkin is purée already! All you need is canned pumpkin for this recipe, but you can also make it with homemade pumpkin puree.

Can you freeze pumpkin pasta sauce?

I personally have not, but you can technically freeze the sauce in an airtight container for up to 3 months.

Print

Pumpkin Pasta Sauce with Penne

Pumpkin pasta sauce recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

This pumpkin pasta sauce recipe is lusciously creamy, flavored with savory spices and Parmesan. Serve it over penne pasta for an easy meatless meal.

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian

Ingredients

  • 1 pound penne pasta (or gluten-free pasta)
  • 3 garlic cloves
  • 2 tablespoons olive oil
  • 1 15-ounce can pumpkin purée
  • 1 ½ cups vegetable broth
  • ½ teaspoon chili powder
  • ¼ teaspoon nutmeg
  • ¼ teaspoon red pepper flakes
  • ¾ teaspoon kosher salt
  • Freshly ground black pepper
  • ¼ cup Greek yogurt
  • ½ cup shredded Parmesan cheese, plus more to garnish

Instructions

  1. Start a pot of salted water to boil, then boil the pasta until al dente. When done, drain the pasta and return it to the pot.
  2. Mince the garlic. In a large skillet, heat the olive oil over medium-low heat; add the garlic and sauté for 1 to 2 minutes, or just until the garlic is fragrant but not browned.
  3. Carefully add the pumpkin purée and broth to the skillet and stir to fully combine. Add the chili powder, nutmeg, red pepper flakes, kosher salt, and several grinds of black pepper. Cover and bring it to a high simmer, bubbling constantly, then cook for 10 to 15 minutes until thickened. Once thickened, place ½ cup of the sauce in a small bowl and mix it with the Greek yogurt, then add the mixture back to the pan and stir to combine. Add the shredded Parmesan and stir until mostly melted. Taste and adjust seasonings as desired.
  4. Pour the pumpkin Parmesan sauce onto the pasta. Serve immediately, garnished with additional grated Parmesan cheese.

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More Pumpkin Recipes

]]> https://www.acouplecooks.com/pumpkin-penne-parmesan/feed/ 28 Pesto Antipasto Sandwich https://www.acouplecooks.com/pesto-sandwich/ https://www.acouplecooks.com/pesto-sandwich/#comments Mon, 31 Aug 2026 18:18:44 +0000 https://www.acouplecooks.com/?p=179862 This pesto sandwich pairs the bright green herby sauce with fresh mozzarella, artichokes, and roasted red peppers. Toast it until golden for an easy lunch or dinner!

Pesto Sandwich

I’ve been making loads of pesto with all the basil I have in my garden, and I have my newest favorite idea of what to do with it: this pesto sandwich! Obviously making a sandwich isn’t rocket science, but the combination of these ingredients here is spot on so I had to share.

There’s a generous slather of basil pesto along with creamy buffalo mozzarella, marinated artichokes, roasted red pepper and briny olives. The veggies happen to be on an antipasto platter, so I like to call it a pesto antipasto sandwich. It takes just 10 minutes to whip up and is a fast lunch or easy dinner that’s so satisfying! Even Alex was a huge believer on this one (after being skeptical when I pitched him the idea).

Ingredients For This Pesto Sandwich

Here’s what you’ll need to recreate this next-level sandwich:

  • Good bread: When I say good bread, I mean artisan-style crusty bread like a square of focaccia, sourdough, or any sturdy artisan loaf (like my no knead bread).
  • Basil pesto: The best way to eat this is with my homemade basil pesto: it takes 10 minutes and tastes incredible. It also has a beautiful bright green color.
  • Fresh mozzarella, buffalo mozzarella, or burrata: I had this first with buffalo mozzarella and it was incredible! You can also use fresh mozzarella sold in a large ball or burrata, which is the richest option.
  • Marinated artichoke hearts: You can also use canned artichokes without the marinade: both taste great!
  • Roasted red pepper: I use jarred; simply slice it into strips before assembling.
  • Green olives: I love Castelvetrano olives because they have a nice mild flavor, but you can use any type.
  • Baby arugula: This adds a nice peppery fresh element. Make sure to use baby greens and not mature arugula sold in bunches.
Basil Pesto Recipe

Tips for the Best Pesto Sandwich

Here are a few things to note about this sandwich:

  • Make the pesto in advance. Have a big batch of pesto on hand so all you have to do is put everything together. I like to freeze pesto in an ice cube tray and then defrost just what I need.
  • Dry everything. This helps to keep the sandwich from getting soggy. Mozzarella, peppers, artichokes need a quick dry with a paper towel.
  • Press gently while cooking. Press down the sandwich when cooking so that it holds together.

Variations to Try

Pesto Sandwich on a plate

What to Serve With It

Here are a few ways I like to turn this sandwich into a simple lunch or fast dinner:

Storage and Make-Ahead

This sandwich is best eaten immediately. If you’re packing it for lunch, keep the filling separate and then assemble it right before eating.

Extra pesto freezes well in an ice cube tray for up to 3 months.

Dietary Notes

This pesto sandwich is vegetarian.

Print

Pesto Antipasto Sandwich

Pesto Sandwich
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This pesto sandwich pairs the bright green herby sauce with fresh mozzarella, artichokes, and roasted red peppers. Toast it until golden for an easy lunch or dinner!

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 4 minutes
  • Total Time: 9 minutes
  • Yield: 1 sandwich 1x
  • Category: Sandwich
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 2 slices good bread, such as focaccia or artisan bread
  • 1 handful fresh mozzarella, buffalo mozzarella, or burrata
  • 2 marinated artichoke hearts, drained and quartered
  • ½ roasted red pepper, sliced
  • 1 handful ripe green olives, pitted and roughly chopped
  • 1 handful baby arugula
  • 2 tablespoons basil pesto
  • Olive oil, for drizzling and cooking
  • Kosher salt

Instructions

  1. Prep the fillings: Tear the mozzarella into bite-sized pieces and pat it dry with a paper towel. Drain and quarter the artichoke hearts, slice the roasted red pepper, and roughly chop the olives. Pat the vegetable fillings dry. 
  2. Make the sandwich: Spread the pesto evenly over the cut sides of both slices of bread, going all the way to the edges. Layer the mozzarella, roasted red pepper, artichoke hearts, olives, and arugula onto one slice, then drizzle with olive oil and sprinkle with a pinch of kosher salt. Top with the other slice of bread and press gently.
  3. Toast the sandwich: Coat the bottom of a skillet with olive oil and heat over medium heat. Add the sandwich and cook until golden and toasted, about 2 minutes per side, pressing occasionally with a spatula. Slice in half and enjoy warm.

Notes

A few variations:

    • Skip toasting it and eat it cold: It’s actually also delicious without the toasting portion, as long as you have good bread.

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]]> https://www.acouplecooks.com/pesto-sandwich/feed/ 2 Mint Chimichurri https://www.acouplecooks.com/mint-chimichurri/ https://www.acouplecooks.com/mint-chimichurri/#respond Fri, 28 Aug 2026 20:08:16 +0000 https://www.acouplecooks.com/?p=179831 This mint chimichurri makes a bright, garlicky sauce for chicken, seafood, and grilled veggies! It comes together in five minutes with no cooking.

Mint Chimichurri

If you asked me about the sauce recipes I make most in my kitchen, I’d have to say tzatziki and chimichurri. Both of them have such a huge flavor punch, they make anything taste incredible.

So when I had a huge amount of mint in my garden, I decided to try a mint version of my chimichurri recipe. It turned out so flavorful and delicious, it’s one of my new favorite things to do with this herb! It’s perfect with chicken, salmon or shrimp: or even grilled veggies!

Why You’ll Love This Mint Chimichurri

  • It takes 5 minutes. It takes only a few minutes to whip up and you don’t even need a blender.
  • It’s great on almost anything. Grilled meat is a classic pairing (like grilled chicken thighs), but it’s just as good on grilled vegetables or a grain bowl.
  • It stores well. Store it refrigerated for a week (though it does darken over time).

Ingredients You’ll Need

Here’s what you’ll need for this recipe:

  • Fresh mint: This recipe is best with garden mint, but you can use store-bought too. Just keep in mind that it can be expensive because it comes in small packages. I made this a ½ batch of my normal recipe to use less mint. You can also use ⅓ cup Italian parsley and 2 tablespoons mint in a pinch.
  • Garlic: Mince it as finely as you can for this sauce.
  • Red wine vinegar: This gives it a beautiful tangy flavor.
  • Olive oil: This adds the richness to the sauce.
  • Red pepper flakes: Start low and work up; the quantity in the recipe card below makes a mild sauce.

How to Make Mint Chimichurri

  1. Dissolve the salt in the water. This might sound odd, but it’s a trick I learned from Argentinian chef Francis Mallman in his classic chimichurri recipe.
  2. Add everything else. Add the remaining ingredients into the salt water.
  3. Stir and taste. Give it a taste and add more red pepper flakes if you’d like it to be spicier.

Pro Tips for the Best Texture

  • Strip the stems of the mint. You’ll need just the mint leaves, so strip them right off the stalks.
  • Chop by hand very finely: There’s no blender needed here, but make sure to chop it very finely. You don’t want big garlic chunks since it’s raw.
Chimichurri Shrimp

What to Serve With Mint Chimichurri

Chimichurri is often served with grilled meats (like lamb), but I like it with literally everything! Here are a few ideas:

Storage Tips

Store mint chimichurri stores refrigerated for about 1 week. The color of the mint darkens over time, and the oil solidifies. Before serving, let it sit at room temperature for about 15 minutes. The flavor is best in the first 3 to 4 days.

If you’re making it for a party, make the morning of. I don’t recommend freezing this sauce.

Dietary Notes

This mint chimichurri recipe is vegan, vegetarian, plant-based, dairy-free, and gluten-free.

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Mint Chimichurri

Mint Chimichurri
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This mint chimichurri makes a bright, garlicky sauce for chicken, seafood, and grilled veggies! It comes together in five minutes with no cooking.

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: ½ cup (double for large batch) 1x
  • Category: Sauce
  • Method: No Cook
  • Cuisine: Argentinian
  • Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian

Ingredients

  • 1 ½ tablespoons warm water
  • ½ teaspoon kosher salt
  • 3 garlic cloves, minced
  • ½ cup finely chopped mint leaves (see Notes for substitute)
  • ⅛ to 1/4 teaspoon red pepper flakes, plus more to taste
  • 1 ½ tablespoons red wine vinegar
  • 3 tablespoons olive oil

Instructions

  1. Mix the warm water with salt in a large bowl until dissolved.
  2. Stir in the garlic, mint, red pepper flakes, red wine vinegar, and olive oil. Taste and add additional red pepper flakes if desired. Serve immediately. Store refrigerated for 2 to 3 weeks.

Notes

  • If using store-bough mint, you can use ⅓ cup Italian parsley and 2 tablespoons fresh mint (so it’s not as expensive).

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]]> https://www.acouplecooks.com/mint-chimichurri/feed/ 0 Chimichurri Shrimp https://www.acouplecooks.com/chimichurri-shrimp/ https://www.acouplecooks.com/chimichurri-shrimp/#comments Thu, 27 Aug 2026 12:21:42 +0000 https://www.acouplecooks.com/?p=179728 This chimichurri shrimp is ready in minutes and works on the grill, a skillet, or baked. The garlicky herb sauce and a squeeze of lemon makes it taste better than a restaurant!

Quick Chimichurri Shrimp

Here’s a recipe you can make where you don’t have to compromise too much time out of your day. It stars one of my favorite sauces, chimichurri, along with my favorite quick-cooking protein: shrimp!

I first made it with grilled shrimp and it came out fantastic, but if you don’t have a grill I included sauteed shrimp and baked shrimp methods too. Add rice, quinoa, or farro and it’s a deliciously fast dinner that my whole family loves!

Why You’ll Love This Chimichurri Shrimp

  • It’s fast. It takes only 5 minutes to cook the shrimp, so just add 10 to 15 minutes to make the chimichurri and you’re done.
  • It tastes as good as a restaurant. The chimichurri sauce is full of bold flavor and makes anything it touches taste incredible.
  • It’s flexible. I’ve made this over charcoal in July and on the stovetop in the winter.
  • It’s a healthy dinner. Shrimp is a low calorie lean protein that’s Mediterranean diet friendly.

What Makes The Chimichurri Work

This recipe is built around chimichurri sauce, an Argentinian raw herb sauce that’s made with parsley, garlic, vinegar, and oil. I also love it with my mint chimichurri! A few notes on the ingredients in this healthy dinner idea:

  • Start with salted water. Dissolving the kosher salt in warm water is the secret to a flavorful sauce. I learned this tip from Argentinian chef Francis Mallman.
  • Chop the herbs by hand. Hand-chopping makes the texture loose and the color bright.
  • Parsley and oregano are traditional; mint is the wild card. Italian parsley plus fresh oregano is my standard recipe, but I also really love a full mint chimichurri too (a variation I make when I have lots of garden mint).
  • Red wine vinegar, not lemon, in the sauce. This adds an intense brightness to the sauce.

How To Cook The Shrimp (3 Ways)

I love the flexibility here. I don’t always feel comfortable grilling (my husband Alex is the grill master), so I added a few more methods. I most often make them sauteed. Here are the options:

  • Grill: Here’s my favorite method of the three, for when it’s grilling season (see How To Grill Shrimp). Preheat to medium-high, 375 to 450°F and cook the shrimp 1 to 2 minutes per side, until bright pink.
  • Sauté: My other favorite is this Sauteed Shrimp method. This is my fastest method: heat olive oil in a large skillet over medium heat and saute the shrimp 1 to 2 minutes per side.
  • Bake: If you’re not comfortable with sauteing, try Baked Shrimp – it’s totally hands off. Bake the shrimp at 400°F on a parchment-lined sheet pan, 4 to 6 minutes total.

Ways To Serve Chimichurri Shrimp

Chimichurri shrimp is one of my favorite fast and easy dinner ideas. Here are some ways to turn it into a meal:

Variation: Protein Swap

Of course, chimichurri works great with many different proteins! Try it with grilled chicken thighs or grilled halibut, or make my Sheet Pan Chimichurri Chicken or Chimichurri Salmon.

Storage And Make-Ahead Notes

Cooked shrimp are best the day of, but leftovers keep up to 2 days refrigerated. Usually I don’t love next-day shrimp but these actually taste pretty good especially if they’re grilled.

The chimichurri stays up to 2 to 3 weeks in the fridge, though keep in mind the parsley version stays the greenest (the mint gets darker over time but still tastes great!).

Dietary Notes

This chimichurri shrimp recipe is gluten-free, dairy-free, and pescatarian.

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Chimichurri Shrimp

Quick Chimichurri Shrimp
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This chimichurri shrimp is ready in 20 minutes or less, and works on the grill, in a skillet, or in the oven. The garlicky herb sauce and a squeeze of lemon makes it taste better than a restaurant!

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: Baked, Grilled, Stovetop
  • Cuisine: Argentinian, Mediterranean
  • Diet: Dairy-Free, Gluten-Free, Pescatarian

Ingredients

For the shrimp

  • 1 pound large shrimp, tail-on and deveined
  • Extra-virgin olive oil
  • ½ teaspoon dried oregano
  • ¼ teaspoon each garlic powder and onion powder
  • ½ teaspoon kosher salt
  • Freshly ground black pepper
  • 1 lemon, cut into wedges

For the chimichurri (makes ½ cup) — or see Chimichurri or Mint Chimichurri

  • 1 ½ tablespoons warm water
  • ½ teaspoon kosher salt
  • 3 garlic cloves, minced
  • ⅓ cup finely chopped Italian parsley plus 2 tablespoons fresh oregano (or ½ cup finely chopped fresh mint)
  • ⅛ to ¼ teaspoon red pepper flakes, plus more to taste
  • 1 ½ tablespoons red wine vinegar
  • 3 tablespoons olive oil

Instructions

  1. Make the chimichurri: In a large bowl, stir together the warm water and kosher salt until the salt dissolves. Stir in the garlic, herbs, red pepper flakes, red wine vinegar, and olive oil. Taste and add more red pepper flakes if desired. Serve immediately, or store refrigerated for 2 to 3 weeks.
  2. Season the shrimp: Place the shrimp in a bowl with 1 tablespoon olive oil, dried oregano, garlic powder, onion powder, kosher salt, and freshly ground black pepper. Mix until the shrimp are evenly coated, then cook using one of the three methods below.
  3. Cook the shrimp: 
    1. To grill: Preheat a grill to medium-high heat (375 to 450°F). Place the shrimp directly on the grates and cook for 1 to 2 minutes per side, until bright pink and cooked through. Remove from the grill, spritz with fresh lemon juice, and top with chimichurri.
    2. To sauté: Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 1 to 2 minutes per side, turning them with tongs, until just opaque and cooked through. Spritz with fresh lemon juice and top with chimichurri.
    3. To bake: Preheat the oven to 400°F and line a baking sheet with parchment paper. Place the shrimp on the baking sheet in an even layer and bake until juicy and opaque, about 4 to 6 minutes depending on the size of the shrimp. Spritz with fresh lemon juice and top with chimichurri.

Notes

Storage: Cooked shrimp are best the day they’re made, but leftovers last up to 2 days refrigerated. The chimichurri stores up to 2 to 3 weeks in the refrigerator; bring it to room temperature and stir before serving.

Serving ideas: 

  • Chimichurri shrimp bowls: Serve with rice or quinoa and cherry tomatoes, cucumber, and avocado.
  • Skewers: Thread the shrimp onto soaked wooden or metal skewers before grilling for easier flipping. See my grilled shrimp skewers.
  • Chimichurri shrimp tacos: Add the shrimp to warm tortillas with cilantro lime slaw, a squeeze of lime, and a drizzle of chimichurri.

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More Shrimp Recipes To Try

]]> https://www.acouplecooks.com/chimichurri-shrimp/feed/ 1 My Favorite Avocado Toast Recipe https://www.acouplecooks.com/avocado-toast-recipe-toppings/ https://www.acouplecooks.com/avocado-toast-recipe-toppings/#comments Fri, 21 Aug 2026 12:00:00 +0000 https://www.acouplecooks.com/?p=179503 This loaded avocado toast recipe makes a super easy healthy lunch or dinner! It piles creamy mashed avocado with cucumber, olives, feta, and pickled onions — plus, 10 more of my favorite toppings.

Avocado toast recipe

Many of the recipe ideas I have I pick up while traveling, and when I tried this delicious next-level Mediterranean avocado toast at a cafe in Montreal, I immediately knew I needed to recreate it at home.

Avocado toast might be basic, but this is such a fun flavor combination that it’s a legit meal: tomatoes, Kalamata olives, lemony cucumbers, pickled onions and a bit of feta cheese. It looks beautiful and it requires no cooking at all. To add protein, eat it with a scoop of cottage cheese, a fried egg, or my cannellini bean salad to serve alongside! I’m also sharing 10 more avocado toast topping ideas below.

The Best Bread for Avocado Toast

The most important part of a great avocado toast, outside of a ripe avocado of course, is the bread! Here’s what to use:

  • Sourdough is a great choice; try my popular sourdough bread recipe if you have a starter on hand.
  • A sturdy country loaf works well: try my easy no knead bread for a great simple homemade bread, no starter required.
  • Whole grain or seeded bread is also great; try my multigrain bread or a purchased loaf.
  • Remember, thin sandwich bread will fail you. A squishy store-bought loaf is just not as good!

Mashing the Avocado (& What I Add)

The most important part is starting with a ripe avocado! Squeeze it and find one that yields to gentle pressure near the stem, but you don’t want it to leave a dent when you touch it. If it leaves a thumbprint, it’s probably past its prime.

Halve it, pit it, and scoop it into a small bowl: you can also follow my tips for how to cut an avocado for the safest method.

What I add to make the flavor pop? I use ¼ teaspoon kosher salt and ⅛ teaspoon garlic powder: it adds the best savory flavor! If you like, you can also add a squeeze of lemon, which also helps the avocado to stay green.

Avocado Toast Toppings

My Favorite Avocado Toast Toppings

Here’s the exact combination I made here, which you could also call Mediterranean avocado toast! I love that it feels fancy and substantial enough to make as a Mediterranean diet lunch or simple dinner with some sides.

  • Thinly sliced English cucumber: I toss mine with lemon and salt. I actually like to use a mandoline to get it super thin!
  • Kalamata olives: These add a briny pop.
  • Cherry tomatoes: These add a sweet pop of brightness.
  • Pickled red onions: Make a big batch of pickled red onions to add a tangy pop and a bright pink color.
  • Crumbled feta: I add just a bit for a beautiful garnish.
  • Red pepper flakes and dried oregano: These add intrigue in flavor with no effort.
  • Fresh dill or herbs: These aren’t required for the flavor, but if you have them on hand it adds a nice vibe.

10 More Avocado Toast Topping Ideas

Here are the avocado toast toppings I rotate through depending on what’s in the fridge:

1. Everything Bagel & Jammy Egg: I can’t get enough of this one! Top with a soft-boiled egg or sunny side up egg over the mash and a good sprinkle of everything bagel seasoning.

2. Smoked Salmon & Dill: Makes a substantial meal. Add cold-smoked salmon, thin red onion, capers, dill, and a squeeze of lemon — like my smoked salmon toast.

3. Caprese. Sliced ripe tomatoes, torn mozzarella, basil, and balsamic glaze over the avocado. Like a deconstructed caprese salad.

4. Black Beans & Corn: Add black bean and corn salad over the mash, plus cotija, cilantro, and lime.

5. Pesto & Blistered Tomato: A swipe of basil pesto recipe under the avocado, blistered cherry tomatoes on top, shaved parmesan.

6. Hot Honey & Feta: Crumbled feta, a drizzle of honey, red pepper flakes, and black pepper.

7. Radish & Labneh: Spread homemade labneh first, then avocado, then paper-thin radishes and chives.

8. Crispy Chickpea & Tahini: Crispy roasted chickpeas, a drizzle of easy tahini sauce, cherry tomatoes, and fresh herbs.

9. Tzatziki & Cucumber: A spoonful of tzatziki sauce over the avocado with extra cucumber and mint.

10. Sweet: Honey, Pistachio & Sea Salt. Honey, chopped toasted pistachios, and flaky salt.

Avocado toast with egg

What to Serve With Avocado Toast

I usually like to add protein when I serve avocado toast. Here are some ideas for protein as well as some other side dishes:

Storage and Make Ahead Notes

Assembled avocado toast does not store well, because the avocado browns with exposure to air. The components do: slice tomatoes and English cucumber and keep pickled onions ready in the fridge for up to 1 month.

Dietary Notes

This avocado toast recipe is vegetarian. Make it vegan and dairy-free by omitting the feta or using a plant-based cheese, and gluten-free with your favorite gluten-free bread.

More Fancy Toast Recipes

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My Favorite Avocado Toast Recipe

Avocado toast recipe
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This Mediterranean avocado toast makes a super easy lunch or dinner! Creamy mashed avocado gets topped with cucumber, olives, tomatoes, pickled onions, and feta: the kind of combination that makes a 5 minute meal feel like lunch on a patio.

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 1 1x
  • Category: Breakfast, Lunch
  • Method: No Cook
  • Cuisine: American, Mediterranean
  • Diet: Vegan, Vegetarian

Ingredients

  • 1 large or 2 small slices crusty bread
  • 1 ripe avocado
  • 2 teaspoons lemon juice, divided
  • ¼ teaspoon kosher salt, plus more for the cucumber
  • ⅛ teaspoon garlic powder
  • ½ cup very thinly sliced cucumber
  • 6 Kalamata olives, pitted and halved
  • 6 cherry tomatoes, sliced in half
  • 1 handful pickled red onions
  • 1 handful crumbled feta cheese (optional)
  • 1 pinch red pepper flakes
  • 1 pinch dried oregano

Instructions

  1. Toast the bread: Toast the bread until golden and crisp.
  2. Mash the avocado: In a small bowl, mash the avocado with the kosher salt and garlic powder until mostly smooth with a few chunks remaining. Stir in 1 teaspoon lemon juice. Taste and add more salt if desired.
  3. Season the cucumber: Thinly slice the cucumber and toss it with 1 teaspoon lemon juice and a pinch of salt.
  4. Assemble the toast: Spread the avocado mash over the toast and sprinkle with the red pepper flakes. Top with the cucumber, Kalamata olives, cherry tomatoes, pickled red onions, and feta cheese (omit for vegan). Finish with the dried oregano and if you have any fresh herbs on hand, add a sprig or two. Serve immediately (I like serving alongside my Cannellini Bean Salad for more protein and fiber).

Notes

For extra protein: Top with a jammy soft-boiled egg, a few slices of hard-boiled egg, or serve with my Cannellini Bean Salad.

For a hummus base: Spread a layer of hummus on the toast before adding the avocado.

For more toppings: I love adding fresh herbs to top here, though they’re not required for flavor. Fresh dill is a nice touch!

For a heartier meal: Skip the bread and turn everything into a bowl over rice, quinoa, or farro (and that bean salad).

Bread notes: A sturdy sourdough, whole grain, or seeded bread holds up best under the toppings. Thin sandwich bread will get soggy quickly.

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]]> https://www.acouplecooks.com/avocado-toast-recipe-toppings/feed/ 1 Cannellini Bean Salad https://www.acouplecooks.com/cannellini-bean-salad/ https://www.acouplecooks.com/cannellini-bean-salad/#respond Thu, 20 Aug 2026 15:05:18 +0000 https://www.acouplecooks.com/?p=179509 This cannellini bean salad is ready in 10 minutes and full of flavor with fresh herbs and feta! It’s a Mediterranean-inspired quick and healthy lunch or side dish.

Cannellini Bean Salad

I cannot stop making bean salads, and one cool thing is this: bean salads are trendy right now! So I know you’ll keep loving them too. This cannellini bean salad is so full of bright and tangy flavors from the pickled red onions and the fresh herbs. I took one bite the first time I made it and was in love!

The great thing about this salad is that it adds protein and fiber to any plate, so it’s great for lunches or to round out any dinner plate. It’s perfect alongside chicken thighs or grilled shrimp for a filling healthy dinner that’s Mediterranean diet friendly.

Why You’ll Love This Recipe

I’ve made a lot of bean salads, but this one is my new favorite because of this:

  • It takes 10 minutes. There’s no chilling or marinating, just stirring.
  • The flavor is bright and tangy. The lemon, pickled onions and fresh herbs make a truly delicious combination.
  • It’s full of protein and fiber. This makes it a great lunch option or the perfect side dish to round out a plate.

Key Ingredients In This White Bean Salad

  • Cannellini beans: These are large white Italian kidney beans with a creamy texture: they’re softer than a navy bean and smaller than a butter bean. But you can swap in any type of white bean you like.
  • Fresh herbs: I love using mint in bean salads, and I also have a lot of basil on hand so I used both. If it’s winter you can use store-bought Italian parsley, and if you want to splurge add a little store-bought mint too.
  • Sumac: Okay, it really is worth buying a jar for this recipe: you’ll use it in everything! It’s a Mediterranean and Middle Eastern spice made from ground from dried sumac berries and it tastes tangy and fruity. Look for it in the international aisle. If you can’t find it, lemon zest is a good sub. Leftovers are great on baked salmon.
  • Pickled red onions. This is the game changer! I love making a big jar of my pickled red onions to keep on hand for the week.
  • Feta cheese. I love feta in a bean salad for the texture and salty flavor it adds. If you want it dairy free add a bit more salt, or use vegan feta.
  • Cherry tomatoes, garlic, lemon juice, and olive oil: These add the final flavoring to the dish.
Cannellini Bean Salad Ingredients in Bowl

Tips For The Best Bean Salad

A few things I’ve learned making this on repeat:

  • Make the pickled red onions in advance. You don’t want to have to wait when you put together this salad, so make a jar of pickled red onions early.
  • Fresh herbs are your friend. Whatever your have is great! I personally love mint here. If it’s winter and you’re buying herbs, use Italian parsley and mint.
  • Taste and adjust. Once the salad is together, taste and adjust as desired: but it should taste very tangy right away!

Variations And Substitutions

There are so many was to change up this salad:

  • Swap the bean. Butter beans are my favorite if you can find them, or try canned chickpeas.
  • Sumac swap: As mentioned above, use the zest of half a lemon.
  • Add crunch. Half a diced English cucumber or a sliced celery rib.
  • Make it vegan. Skip the feta or use a dairy-free feta-style cheese.
  • Turn it into dinner. Double it and pile it over arugula, or spoon it onto toasted sourdough slathered with cottage cheese or whipped ricotta: a shortcut white beans on toast.

Ways To Serve This Bean Salad

It plays well with almost anything off the grill or out of the oven:

Storage And Make Ahead Tips

Leftovers keep 3 to 4 days in an airtight container in the refrigerator. The mint will darken in color, so if you’d like it to stay green use Italian parsley or dill.

To make it ahead, mix everything except the herbs up to a day in advance, then stir those in right before serving.

Dietary Notes

This cannellini bean salad is vegetarian and gluten-free. For vegan and dairy-free, omit the feta or use a dairy-free feta cheese.

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Cannellini Bean Salad

Cannellini Bean Salad
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This cannellini bean salad is ready in 10 minutes and full of flavor with fresh herbs and feta! It’s a Mediterranean-inspired quick and healthy lunch or side dish.

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 large or 4 small 1x
  • Category: Salad
  • Method: No Cook
  • Cuisine: Mediterranean
  • Diet: Dairy-Free, Gluten-Free, Mediterranean Diet, Vegan, Vegetarian

Ingredients

  • 15-ounce can cannellini beans, drained and rinsed
  • 1 cup cherry tomatoes, sliced, or 1 ripe tomato, diced
  • 1 garlic clove, grated
  • ¼ cup mint leaves, chopped (or Italian parsley, which stays green for storage)
  • ¼ cup basil leaves, chopped (optional, or dill)
  • ½ teaspoon sumac (see Notes)
  • ½ teaspoon kosher salt
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • ¼ cup pickled red onions
  • ¼ cup crumbled feta cheese (optional but recommended; see Notes)

Instructions

  1. Prep the produce: Prep the fresh ingredients as noted in the ingredient list. 
  2. Mix the salad: In a medium bowl, stir together the beans, tomatoes, garlic, mint, basil, sumac, kosher salt, lemon juice, and olive oil until everything is evenly coated.
  3. Finish and serve: Top with the pickled red onions and crumbled feta. Taste and add more salt or lemon juice if desired. Serve immediately, or refrigerate until ready to serve. Leftovers store 3 to 4 days refrigerated.

Notes

For vegan: Omit the feta and add a few pinches salt to taste, or use a dairy-free feta-style cheese.

For a main dish: Double the recipe and serve over baby arugula with rice or farro, or spoon it onto toasted artisan or sourdough bread spread with cottage cheese or whipped ricotta. Or serve with chicken thighs or grilled shrimp.

For extra crunch: Add ½ diced English cucumber or a thinly sliced celery rib.

For a different bean: Swap in butter beans, chickpeas, or a can of mixed beans.

Sumac swap: Sumac is a spice used in Mediterranean and Middle Eastern cooking and well worth finding for this recipe! If you don’t have it, substitute the zest of ½ lemon.

Make ahead: The salad can be mixed up to a day in advance; stir in the herbs just before serving so the herbs stay vibrant.

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]]> https://www.acouplecooks.com/cannellini-bean-salad/feed/ 0 50 Easy Mediterranean Diet Recipes https://www.acouplecooks.com/mediterranean-diet-recipes/ https://www.acouplecooks.com/mediterranean-diet-recipes/#comments Thu, 20 Aug 2026 12:23:00 +0000 https://www.acouplecooks.com/?p=51085 These Mediterranean diet recipes make eating well delicious and simple! These well-tested healthy meals star olive oil, fresh vegetables, seafood, and whole grains.

Mediterranean Diet recipes

Want to eat the Mediterranean way? I’m Sonja and over the past decade, I’ve dedicated my career to Mediterranean diet recipes. As the author of three published cookbooks (including this Mediterranean diet cookbook) and creator of thousands of recipes online, I can confidently say this: the Mediterranean diet isn’t just one of the healthiest ways to eat: it’s also the most delicious.

I’ve spent years perfecting these recipes in my own kitchen and testing them on my family (including two very honest kids!). After traveling extensively in the Mediterranean (Greece, Spain, Italy and France), I’ve realized it’s not about geography but cooking with whole food ingredients. Here’s a list of all my favorite Mediterranean diet recipes that everyone always loves.

What Makes the Mediterranean Diet Special

The Mediterranean diet has been called the “healthiest diet in the world” by US News and World Report. It’s a way of eating and living modeled after countries that border the Mediterranean Sea, like Italy and Greece. It’s not a strict diet, but more a set of guidelines. Here’s how the Mayo Clinic defines the Mediterranean diet:

  • Daily consumption of vegetables, fruits, whole grains, and healthy fats (like olive oil)
  • Weekly consumption of fish, poultry, legumes (beans & lentils), and eggs
  • Moderate portions of dairy products
  • Limited intake of red meat and foods with added sugar.

Mayo Clinic stresses that a Mediterranean diet is plant based, not meat based. It’s essentially a whole food plant based diet with a bit of seafood, poultry, and dairy thrown in. (Here’s some general guidance from the Cleveland Clinic on serving goals and serving sizes.)

Mediterranean Diet, From The Experts

Over the years, I’ve become an expert in the Mediterranean diet way of eating and living and I wrote a book about it: Mediterranean Every Night, co-authored with my husband Alex, is now available for preorder (March 2027, Chronicle Books).

I’ve completed a Lifestyle and Wellness Coaching program through Harvard Medical School’s Executive Education division, a certificate course focused on lifestyle medicine and behavior change that encourages frameworks like the Mediterranean diet (here’s more on What I Learned About Healthy Living from Harvard).

My recipes are also approved by doctors. One of my readers told me she recommends my recipes to her patients: “I am an Internal Medicine physician and I’ve been recommending your cookbook and website to my patients, as I tell them the way to stay healthy is to follow a Mediterranean diet. Thank you for providing us with easy, delicious, and healthy recipes!”

In addition, my colleague Dr. Dan Pino, Medical Director of Lifestyle Medicine, wrote the foreword of my Mediterranean Every Night cookbook. He also regularly provides the recipes below to patients in his practice!

50 Easy Mediterranean Diet Recipes

Here are my top Mediterranean diet recipes that work for lunch or dinner, featuring:

  • Olive oil: The heart healthy cooking oil of choice.
  • Beans, lentils, bulgur wheat, quinoa, and rice: Recipes in the Mediterranean diet rely on legumes and whole grains as nutritious foods.
  • Vegetarian, vegan, seafood, and chicken recipes. Mediterranean diet recipes are plant-forward in nature. It’s recommended to include seafood and poultry each about 2 times per week.

Note: If you’re managing specific health conditions, work with your healthcare provider to find the way to eat that’s best for your body.

Mediterranean Diet Breakfast, Lunch, and Snack Recipes

For my Mediterranean diet breakfast, lunch, snack, and dessert ideas, see these collections:

Mediterranean diet breakfast recipesMediterranean Diet Breakfast RecipesMediterranean diet lunch ideas: ricotta toast with toppingsMediterranean Diet Lunch IdeasHummus DipMediterranean Diet SnacksMediterranean diet dessertsMediterranean Diet DessertsMediterranean Pasta Salad recipeMediterranean Diet Meal Plan

Beyond Food: The Mediterranean Lifestyle

What draws me to Mediterranean diet cooking is far beyond the flavors. I’ve found this way of eating transforms the way you approach food. Instead of eating by restriction or following rules, it’s all about abundance and enjoying food in community.

One of the best things about the Mediterranean diet is the lifestyle aspect. This eating philosophy originated based on the longevity of people in the Mediterranean, and researchers observed more than just eating habits (you may have heard of Blue Zones research). Here’s what’s important in addition to food:

  • Stay active and exercise regularly.
  • Avoid smoking.
  • Enjoy wine in moderation if you drink alcohol.
  • Reduce the amount of stress in your lifestyle.
  • Actively participate in community: be invested and engaged in the people around you.

A Note on Heart Health and Blood Sugar

Here are some questions I get from readers: can the Mediterranean diet help with high cholesterol? and what about lowering A1c? I’m a recipe developer, not a doctor, so I’d recommend to contact your health care professional about this: you can bring them these recipes as a starting point.

I do keep current on the research, and here’s what it has to say: Mayo Clinic recommends the Mediterranean diet as heart healthy way to eat. Research from John’s Hopkins shows that the Mediterranean diet can keep cholesterol levels healthy. Some Mayo Clinic research also shows eating this way can help regulate blood sugar.

This isn’t surprising, because the Mediterranean diet is just a pattern that’s built around foods that show up in doctor-recommended diets for heart health and blood sugar: olive oil instead of butter, eating lots of beans and lentils, whole grains and vegetables, and limited red meat and sugar.

]]> https://www.acouplecooks.com/mediterranean-diet-recipes/feed/ 16 Easy Salmon and Veggies (Mediterranean Diet Recipe) https://www.acouplecooks.com/mediterranean-diet-recipe-salmon-and-veggies/ https://www.acouplecooks.com/mediterranean-diet-recipe-salmon-and-veggies/#respond Mon, 17 Aug 2026 13:08:00 +0000 https://www.acouplecooks.com/?p=179885 My favorite Mediterranean diet recipe is this easy salmon and veggies, with roasted cherry tomatoes, olives, and onion all in one pan. It’s a fast and easy dinner that’s healthy and satisfying!

Mediterranean Diet recipe: salmon and veggies on plate

One of the easiest ways to eat healthy without really trying? The Mediterranean diet. I used to eat vegetarian but as I started adding back fish and eventually chicken, I fell in love with this way of eating.

As an expert in this way of eating, here is a Mediterranean diet recipe I recommend most: my one pan salmon and veggies! Here the salmon roasts on a bed of cherry tomatoes, olives, and lemons that make a sort of punchy sauce. It takes only only 15 minutes to prep and 15 minutes to bake, making it perfect for easy healthy dinners.

Why This Recipe Works

I’ve written a lot about this way of eating: in my 50 easy Mediterranean diet recipes collection and most notably in my upcoming cookbook, Mediterranean Every Night. I’ve learned that the recipes that work best are ones that are actually delicious and easy, and don’t feel like they’re part of a “diet.” Here’s why you’ll love this one:

  • It’s in one pan. Throw everything in a pan and then forget about it for 15 minutes.
  • The vegetables make their own sauce. They break down turning this into a real “main course dish” versus just roast salmon.
  • It’s weeknight fast. All you need are 30 minutes!

What Makes This a Mediterranean Diet Recipe

I often see recipes labeled “Mediterranean diet” because they have feta on them, or are vaguely culturally Mediterranean. But Mediterranean diet is simply a foods list that includes olives oil, whole grains, veggies, seafood and poultry, and limited dairy and red meat. Here’s why this roast salmon and veggies is a Mediterranean diet recipe:

  • Olive oil for cooking. There’s no butter: all need are 2 tablespoons olive oil for the whole dish.
  • No dairy. Dairy in moderation is allowed on the Mediterranean diet, but to keep the overall dairy low it’s not included in this recipe (though I often use it for fish like this baked tilapia).
  • Fish in moderation, not meat. The Mediterranean diet recommends eating seafood a few times a week and limiting red meat. Salmon is a great way to do this and get all the benefits of this lean protein (see my 28 day Mediterranean diet meal plan for more about how to fit seafood in weekly).
  • Lots of added vegetables. The main protein is surrounded by lots of colorful vegetables; though you should add more as sides, too (see below).
Mediterranean Diet Recipe: salmon and veggies in pan

Key Ingredient Notes

  • Salmon: I like using skin-on fillets and I find fresh tastes best, though you can also use defrosted frozen. Here’s my guide on how to buy sustainable seafood.
  • Cherry tomatoes: I think a mix of yellow and red looks pretty here, but use whatever good cherry tomatoes you can find. These days most grocery stores in the US have good greenhouse grown tomatoes in all seasons.
  • Olives: Kalamata olives add a salty pop and if you have them on hand I like adding some Castelvetrano olives for a flavor and color contrast.
  • Capers: These add to the briny flavor and give a salty pop; they’re key to this recipe so make sure to seek them out at the store.
  • Smoked paprika: This is the most important spice here; it adds a nice smoky, savory flavor to the dish.

Serving Suggestions

This salmon and veggies makes an easy Mediterranean diet meal when combined with a few sides that add fiber, like beans and whole grains. Here are some ideas:

Variations to Try

Here are a few ways you can vary this recipe:

  • Add feta: You can also add feta to this mixture to add extra protein and flavor, like my baked tilapia with feta.
  • White beans: Throw in white beans with a few extra pinches of salt.
  • Add artichoke hearts or roasted red peppers to the vegetables for even more veggies.
  • Swap the protein. Tilapia, cod and halibut also work here: just adjust the bake time based on the thickness.
  • Serve it a as a bowl. Serve it over grains in a bowl, like my Mediterranean rice bowl or farro bowl.

Video: Watch Me Make Salmon & Veggies

Storage and Leftovers

Store leftover salmon and veggies in the refrigerator for up to 3 days. You can reheat gently in the oven or eat it at room temperature. It also tastes good cold, flaked over whole grains or greens. You can also make it into new creations: see my leftover salmon recipes.

Dietary Notes

This Mediterranean diet recipe is gluten-free, dairy-free, and pescatarian.

More Mediterranean Diet Recipes to Try

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Mediterranean Diet Recipe: Easy Salmon and Veggies

Mediterranean Diet Salmon
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No reviews

My favorite Mediterranean diet recipe is this easy salmon and veggies, with roasted cherry tomatoes, olives, and onion all in one pan. It’s a fast and easy dinner that’s healthy and satisfying!

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: Baked
  • Cuisine: Mediterranean
  • Diet: Dairy-Free, Gluten-Free, Mediterranean Diet, Vegan, Vegetarian

Ingredients

  • 1 pint cherry tomatoes, sliced in half (yellow and red if possible)
  • ¼ cup olives, halved (Kalamata, or a mix of Kalamata and a mild green olive like Castelvetrano)
  • ½ red onion, thinly sliced
  • 3 garlic cloves, minced
  • 2 tablespoons drained capers
  • 1 small lemon, thinly sliced into rings
  • 2 tablespoons olive oil, divided
  • 1 ¼ teaspoons kosher salt, divided
  • 1 ½ pounds salmon fillets
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon cumin
  • Freshly ground black pepper
  • Finely chopped fresh parsley or dill, for garnish

Instructions

  1. Preheat the oven to 425°F. Let the fish sit at room temperature while preheating (or brine it; see Notes).
  2. Place the chopped vegetables and lemon slices in the bottom of a 9 x 13″ baking dish. Mix with 1 tablespoon olive oil, ¼ teaspoon salt, and fresh ground black pepper.
  3. Pat the salmon dry. Rub it with 1 tablespoon olive oil and 1 teaspoon kosher salt (see Notes) split between the filets. Place it on top of the vegetables in the pan. Mix the smoked paprika, garlic powder, onion powder, and cumin together, then sprinkle the fillets with the seasonings. Sprinkle the capers over the top.
  4. Place the pan in the oven and bake for 15 to 20 minutes (depending on the thickness of the fish), until the fish is flaky and the internal temperature is 130 degrees Fahrenheit when measured with a food thermometer. Garnish with chopped parsley and remove the lemon slices when serving (or eat them if you like!).

Notes

Brining the salmon can help to avoid the “white stuff” or albumin that rises to the surface. To do so, in a shallow dish, whisk together 4 cups room temperature water and 3 tablespoons kosher salt until it dissolves. Place the salmon in the water and wait for 15 minutes. Then pat the salmon dry and season with ½ teaspoon salt instead of 1 teaspoon.

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]]> https://www.acouplecooks.com/mediterranean-diet-recipe-salmon-and-veggies/feed/ 0 Grilled Cheese in the Oven https://www.acouplecooks.com/grilled-cheese-in-oven/ https://www.acouplecooks.com/grilled-cheese-in-oven/#comments Sat, 15 Aug 2026 16:43:00 +0000 https://www.acouplecooks.com/?p=119057 Grilled cheese in the oven is the easiest way to make a batch of sandwiches at once, with no skillet babysitting required. Bake them up on a sheet pan until melty and golden brown!

Grilled Cheese in Oven

Here’s a hack for how to cook up many grilled cheese sandwiches at once: my method for grilled cheese in the oven! It’s never fun to babysit a skillet while you make grilled cheese to order: especially if you’re entertaining a bunch of people.

Want to serve tomato soup and grilled cheese for a crowd? Fire up your oven! Baked grilled cheese comes out melty and golden brown. To me, it also feels more like a fun “meal” than the standard method. Here’s how it’s done!

5 Star Reader Review

⭐⭐⭐⭐⭐ “Works great! Highly adaptable for types of cheeses and additions. So much better then using a skillet. I will use this method from now on even if making one or two sandwiches. They reheat well in the oven too!” -Francis

How to Make Grilled Cheese in the Oven

This grilled cheese in the oven method lets you make as many grilled cheese sandwiches at once. In fact, you can cook as many sandwiches as fit in your oven. The exact amount depends on the bread size and your oven. (Our oven is a non-standard size, and we can fit about 8 sandwiches at once.) Here’s the basic idea:

  • Preheat the oven to 425 degrees Fahrenheit. High heat toasts the bread until it’s golden brown.
  • Assemble the sandwiches on a sheet pan. Buttered sides go out, then place shredded cheese inside. Shredded cheese makes the best melty sandwiches (vs slices)!
  • Bake 6 minutes on one side, then 6 minutes on the other. Check to see how browned the bread is.
  • Cook a few more minutes if not yet golden brown. Is the bread browned yet? If not, toast about 1 minute per side until browned.

The Best Cheeses for Melting

Here I’ve used a combination of sharp cheddar and mozzarella. Cheddar brings in a savory flavor and mozzarella adds the nice cheese pull. Some people use American cheese for even meltier cheese, but I don’t usually buy this ingredient.

If you want to step it up, something like fontina and smoked gouda are really delicious; see my Gourmet Grilled Cheese.

Grilled Cheese in Oven

Ways to Change Up the Flavor

You can use the grilled cheese in oven recipe below for a basic grilled cheese. But feel free to substitute your favorite fancy sandwich idea in place of the basic. In fact, the baked grilled cheese method is perfect for making a grilled cheese idea as a quick dinner. Here are some ideas we love:

What’s your favorite ingredient to add to grilled cheese to take it up a few notches? Let us know in the comments below.

Baked Grilled Cheese

What to Serve With Baked Sheet Pan Grilled Cheese

Want to make grilled cheese into a healthy meal? Add a salad, fresh veggies or a bowl of soup to contrast the melty, toasted goodness of this baked grilled cheese in the oven. Here are a few side dish ideas:

Make Ahead and Reheating Instructions

  • On keeping warm: You can keep baked sandwiches in a 200°F oven for a few minutes before waiting to eat.
  • Make ahead: You can make the sandwiches, over the sheet pan and refrigerate a few hours before baking; add a few minutes to the bake time since you’re baking from cold.
  • Leftovers: Reheat leftover sandwiches in a 350°F oven for about 5 minutes, flipping halfway, until warmed through.
Grilled Cheese in Oven

Dietary Notes

This baked grilled cheese in oven recipe is vegetarian. For dairy-free, use olive oil and plant-based cheese shreds. For gluten-free, use gluten-free bread.

Frequently Asked Questions

What temperature do you cook grilled cheese at in the oven?

I use 425°F. It crisps the bread and melts the cheese in just over 10 minutes.

How long does grilled cheese take in the oven?

About 12 minutes: 6 minutes per side at 425°F. Watch the color of the bread.

How do you make a lot of grilled cheese at once?

Use a sheet pan that fits in your oven and bake the sandwiches all on one tray.

Do you need to flip grilled cheese in the oven?

Yes, flip halfway through so both sides get browned.

Can you make grilled cheese in the oven without butter?

Yes, olive oil works well and gives a nice crispy crust.

Print

Grilled Cheese in the Oven

Grilled Cheese in Oven
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

Grilled cheese in the oven is the easiest way to make a batch of sandwiches at once, with no skillet babysitting required. Bake them up on a sheet pan until melty and golden brown!

  • Author: Sonja Overhiser
  • Prep Time: 2 minutes
  • Cook Time: 13 minutes
  • Total Time: 15 minutes
  • Yield: 1 sandwich 1x
  • Category: Sandwich
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

For each sandwich*

  • 2 slices bread
  • Butter, for spreading
  • ¼ cup grated cheddar cheese
  • ¼ cup grated mozzarella cheese

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Spread butter on two slices of bread. Place one slice on the baking sheet, butter side down. Top with the shredded cheddar and mozzarella cheeses. Add another slice of bread on top, butter side up. Repeat for the other sandwiches (you can cook as many at a time as fit on sheet pans in your oven).
  3. Bake 6 minutes, then flip and cook another 6 minutes. If not yet browned, alternate sides for 1 minute at a time until browned.

Notes

*Or, use your favorite fancy grilled cheese recipe! We like Gourmet Grilled Cheese or Spinach Artichoke Grilled Cheese.

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More Sandwich Recipes To Try

]]> https://www.acouplecooks.com/grilled-cheese-in-oven/feed/ 5 50 High Protein Meals https://www.acouplecooks.com/high-protein-meals/ https://www.acouplecooks.com/high-protein-meals/#comments Sat, 15 Aug 2026 12:15:00 +0000 https://www.acouplecooks.com/?p=169306 These delicious high protein meals are made from healthy whole food protein sources! My guide has you covered with ideas for breakfast, lunch, dinner, and snacks.

High protein meals

You might think that “high protein” meals have to be plain chicken breast or protein shakes. But I couldn’t disagree more: my go-to high protein meals are things like silky masoor dal with warming spices, a shrimp Caesar salad that comes together faster than takeout, and the baked chicken meatballs that my kids request by name.

After reviewing the hundreds of recipes on this website, I’ve found my top go-to recipes for high protein meals that will fuel your day that my entire family loves: including breakfast, lunch, dinner, and snacks. I’ve also included some information from the Mayo Clinic that may change the way you think about protein!

What Is a High Protein Meal?

The Mayo Clinic recommends to consume 15–30 grams of protein at each meal. Interestingly, more is not better. Studies show eating more than 40 grams in one sitting is no more beneficial than consuming 15-30 grams in a meal. So, there’s no benefit in eating more protein than you need!

What Are the Healthiest Protein Sources?

The Mayo Clinic, the best ways to get protein are eating whole foods (not protein powder or supplements), like the following:

  • Fish or seafood
  • Lean meats, such as skinless, white-meat chicken or turkey
  • Egg whites
  • Low-fat dairy
  • Plant based protein like soy, nuts, seeds, beans and lentils

How Much Protein Do You Actually Need?

This article from the Mayo Clinic says you need 60 grams per day for an average adult. Once you’re 40 to 50 years old, you can start to lose muscle mass as you age, so you can target 70 to 90 grams.

The article also states that most Americans meet or exceed their protein needs. So it’s actually likely you’re already consuming enough protein, even if you’re not explicitly tracking it!

My Top High Protein Meals

Here are my top high protein meals, including vegetarian, vegan, and gluten-free dinner ideas. (You can find more meatless ideas in my vegetarian high protein meals.)

High Protein Dinner Ideas

Dinner is one of the easiest places to hit your protein goals: chicken, salmon and shrimp are simple to cook and high in protein. My masoor dal and red lentil soup are also great options for plant-based. Here are my 30 favorite dinners:

High Protein Breakfast Ideas

Breakfast is simple to make high-protein when you have yogurt or cottage cheese. Yogurt bowls and cottage cheese pancakes are two of my favorites here, as well as my smoked salmon toast. Here are my top 10 high protein breakfast recipes for mornings, or see my full guide to High Protein Breakfast Ideas.

High Protein Snack and Lunch Ideas

Lunch can be hard to plan especially at an office, but Mediterranean tuna salad and smoked salmon salad are two of my favorite ideas that go big on protein and are easy to transport. Here are my top 10 high protein snack and lunch recipes, or see my High Protein Lunch Recipes for more ideas.

Frequently Asked Questions

What is the highest protein meal on this list?

My one pot chicken and rice has 49 grams per serving. Greek chicken bowls have 44 grams, and my spinach stuffed salmon, Mediterranean chicken, and chicken enchilada casserole all are 41 grams per serving. Remember that per the guidance from Mayo Clinic above, you only need 15 to 30 grams per sitting so it’s not about having the highest protein but consistently consuming high protein meals.

What does 100 grams of protein look like across a day?

This could look like yogurt bowls for breakfast (31 grams), Mediterranean tuna salad for lunch (35 grams), and shrimp and orzo for dinner (37 grams).

What foods have the most protein per serving?

Some high protein animal sources are chicken breast, turkey, tuna, salmon, and shrimp. Plant based food the highest are tofu, tempeh, lentils, and edamame. For dairy, Greek yogurt and cottage cheese are very high in protein per serving.

What’s the easiest high protein dinner to make on a weeknight?

My sauteed shrimp or Old Bay shrimp are very high protein and take less than 10 minutes.

Can these high protein meals be made ahead?

Most of them will last 3 to 4 days refrigerated. Cooked chicken, cooked beans and lentils, and cooked whole grains are the best bets here. Fish is best eaten within a few days, but tuna cakes save very well too.

More High Protein Meals

More High Protein Meals
]]> https://www.acouplecooks.com/high-protein-meals/feed/ 1 Vegan Pumpkin Bread https://www.acouplecooks.com/vegan-pumpkin-bread/ https://www.acouplecooks.com/vegan-pumpkin-bread/#comments Sat, 15 Aug 2026 12:00:00 +0000 https://www.acouplecooks.com/?p=46289 This vegan pumpkin bread recipe is moist, fluffy, and cozy spiced with no eggs, dairy, or mixer required! This cozy bake has become a reader favorite.

Vegan Pumpkin Bread

This vegan pumpkin bread is the ultimate in cozy, the mealtime equivalent of fuzzy blankets, wool sweaters, and hot cider. It’s perfectly moist and intensely pumpkin spiced, somehow without any dairy or eggs.

The first time I made it for my sister she said it was the best pumpkin bread she ever had! It’s light and fluffy: so you get your pumpkin spice fix without something overly heavy or rich. Here’s how to make it!

5 Star Reader Reviews

⭐⭐⭐⭐⭐ “Everyone loved it! It was so moist and delicious with a subtle bit of pumpkin and sweetness. It wasn’t overpowering like some recipes/box mixes!” -Rachel

“Made this pumpkin bread today because I had left over pumpkin from the steel cut oats bake. This pumpkin bread is perfect. Moist and delicious!” -Susan

Why You’ll Love This Recipe

When I first created this vegan pumpkin bread recipe, my sister was staying with me for a short time in between jobs. There’s nothing like a loaf of pumpkin bread in the oven to make a house guest feel at home, right? I have her a slice and she said, “This is the best pumpkin bread I’ve ever had!“

Here’s what makes this the best vegan pumpkin bread I’ve made:

  • It’s light and fluffy. Lots of pumpkin breads are dense and oily. This one won’t leave you with a stomach ache.
  • It’s just sweet enough. We’ve used a combination of sugar and maple syrup so that it’s sweet, but not too sweet.
  • It’s perfectly spiced. The pumpkin spice level here brings just the right amount of warmth, without overpowering.

Ingredients You’ll Need

Here are the basic ingredients you’ll need:

  • Flax eggs: Here I use flax eggs to stand in for traditional eggs. If you’ve never made a flax egg, it’s quick and easy: all you need is ground flax seed and water! You’ll wait 15 minutes for the egg to “gel”: and while you’re doing this, finish prepping the wets and dries.
  • Pumpkin purée: Use canned purée, not pumpkin pie filling, which is already sweetened.
  • Neutral oil: You can use organic canola or vegetable oil here. An olive oil marked “mild” can also work.
  • Maple syrup and sugar: Using both adds a depth to the flavor.
  • Pumpkin pie spice: Use purchased or homemade pumpkin pie spice, using cinnamon, ginger, allspice, cloves, nutmeg.
  • Pepitas: Optional, but I like how they look on top!
Vegan pumpkin bread

Tips For Making Vegan Pumpkin Bread

This pumpkin bread is vegan, so it’s fully plant-based. Vegan baking is not so different from traditional baking: it uses just a few tricks to stand in for dairy and eggs. Here are a few tips for making this bread:

  • Baking pan: This recipe uses a 9-inch loaf pan. You can also make it in an 8-inch pan, you may just have to bake a little longer.
  • Loaf size: Note that I’ve made this pumpkin bread to be a small sized loaf to keep the serving size to a healthy level. Some pumpkin bread recipes use almost double the ingredients for the same pan. Here I’ve kept it deliberately smaller, so there are less calories per serving.

Variations and Add-Ins

Vegan pumpkin bread

How To Store It

What’s the best way to store this vegan pumpkin bread? One nice thing about quick breads is that they keep well at room temperature. (This is also true for my zucchini bread and vegan cornbread.) Typically when it’s around I can’t stay away from it, so it disappears quickly! Here’s what I’d recommend for storage:

  • Room temperature (2 to 3 days): Store at room temperature and cover it with a towel. The benefit of this method is that it stays well and tastes basically like it did the day of baking.
  • Refrigerated (1 week): Refrigerating your pumpkin bread helps it to stay fresher longer. We prefer letting it come to room temperature before serving.
  • Frozen (up to 3 months): To extend the life even further, pop your sliced bread into the freezer in a sealed container. It can last at least 3 months, or maybe more.
Vegan pumpkin bread

Dietary Notes

This vegan pumpkin bread recipe is vegetarian, vegan, plant-based, and dairy-free.

Frequently Asked Questions

Can I use regular eggs instead of flax eggs?

Of course! Substitute two regular eggs for the flax eggs, though it won’t be vegan any more.

Why is my vegan pumpkin bread gummy in the middle?

This is probably due to underbaking. Bake until a toothpick comes out with moist crumbs.

Can I make this gluten free?

You can try a 1:1 gluten-free blend, though it generally comes out a little drier.

Can I use fresh pumpkin instead of canned?

You can, but make sure to roast and puree it first.

Can I reduce the sugar?

You could slightly reduce it, but it forms the structure of this bread.

Print

Easy Vegan Pumpkin Bread

Vegan Pumpkin Bread
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This vegan pumpkin bread recipe is moist, fluffy, and cozy spiced with no eggs, dairy, or mixer required! This cozy bake has become a reader favorite.

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 slices 1x
  • Category: Bread
  • Method: Baked
  • Cuisine: American
  • Diet: Vegan, Vegetarian

Ingredients

  • 2 flax eggs (2 tablespoons ground flax seed + 5 tablespoons water)
  • 1 cup pumpkin puree
  • ¼ cup maple syrup
  • ½ cup neutral oil
  • 1 tablespoon vanilla extract
  • 1 ½ cups all-purpose flour
  • ½ cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 1 ½ tablespoons Pumpkin Pie Spice (purchased or homemade)
  • ¼ cup roasted salted pepitas, for garnish

Instructions

  1. Preheat the oven to 375 degrees.  Grease a 9-inch bread pan with coconut oil or oil.
  2. Start the flax eggs (let them soak for 15 minutes while you prepare the next ingredients).
  3. In a bowl, whisk together the pumpkin puree, maple syrup, oil, and vanilla.
  4. In separate bowl, whisk together the flour, sugar, baking powder, baking soda, kosher salt, and pumpkin pie spice.
  5. When the flax egg is done, whisk it into the bowl with the liquids. Then slowly mix in the dry ingredients until just combined and smooth (don’t over stir). Pour the batter into the bread pan. Sprinkle with pepitas and pat them down gently.
  6. Bake 50 minutes, until a toothpick comes out clean. Allow to cool in the pan until room temperature. Run a knife around the edges and invert. Slice into pieces and serve. Stores for about 3 days at room temperature (keep on a cutting board and cover with a towel) or freeze in slices for a few months.

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More Pumpkin Recipes to Try

]]> https://www.acouplecooks.com/vegan-pumpkin-bread/feed/ 9 Blueberry Tart with Olive Oil Crust https://www.acouplecooks.com/blueberry-tart-recipe/ https://www.acouplecooks.com/blueberry-tart-recipe/#comments Fri, 14 Aug 2026 12:00:00 +0000 https://www.acouplecooks.com/?p=179361 This rustic blueberry tart has a simple olive oil crust and a maple-sweetened filling: no butter, no special tools required! It comes together with pantry staples in 1 hour and looks like it’s from a French bakery.

Blueberry Tart

Every year I get back from blueberry picking in Michigan with the best problem: what blueberry recipe to make? This year I decided to create a baked treat that’s easy, just sweet enough and made with olive oil instead of butter.

This rustic blueberry tart turned out so delicious, everyone in my family is obsessed! The olive oil crust has just the right texture and the jammy filling is flavored with pure maple syrup and lemon zest. It takes only 1 hour to whip up and there’s no special equipment. It’s SO DELICIOUS, you must give it a try!

Why You’ll Love This Blueberry Tart

  • No butter, no chilling. The olive oil crust is stirred together in a bowl and rolled out immediately. This heart-healthy oil also makes it Mediterranean diet friendly.
  • It’s less sweet. The crust and filling use 10 tablespoons maple syrup across 8 slices. Most fruit tarts this size use ¾ cup sugar or more.
  • Free-form tarts are easy, with no special equipment. No tart pan, no crimping, no blind baking required here!

Ingredients You’ll Need

Most everything are pantry staples, except the blueberries and lemon zest. Here’s what you’ll need:

  • Fresh blueberries: I like using fresh here, though you could technically substitute frozen. The flavor may be slightly less sweet with frozen berries.
  • Maple syrup: Use pure dark maple syrup: the container usually says “Grade A: Dark Color and Robust Taste.” Syrup that is labeled Light or Amber has less of a pure sweetness.
  • Lemon zest: This adds just the right brightness to the filling.
  • Cornstarch: This thickens and sets the filling: substitute arrowroot starch if desired.
  • Cinnamon: Adds just the right hint of complexity.
  • All-purpose flour, olive oil, apple cider vinegar, baking powder: Along with maple syrup, these form the olive oil crust.
Blueberries

How To Make This Blueberry Tart

This blueberry tart is a free-form tart, also known as a galette! It’s a traditional French rustic tart where you roll the dough flat, pile the fruit in the middle, and then fold the border up over the edges.

If you’ve never made one, I also have a guide on How to Make a Galette, and I have more traditional Blueberry Galette if you’d rather work with a butter crust. Here are the basic steps (or jump to the recipe below for the full quantities):

  1. Mix the dough in one bowl. Dry ingredients with a fork, wet ingredients whisked separately, then stir together until a dough forms. Knead a few times with your hands.
  2. Roll it straight out (no chilling!). Aim for a rough 12-inch circle on a floured counter. Cracks and uneven edges are fine; you can patch tears with your fingers. Use the rolling pin to transfer it to a parchment-lined sheet pan.
  3. Heat the maple syrup and cornstarch. Whisk the maple syrup, zest, cornstarch, cinnamon, and salt over medium heat until it just bubbles, then pull it off and stir in the berries. This helps to thicken the sauce and make the filling set when baked.
  4. Fold the border. Pour in the blueberries, leaving a 2-inch edge. Then fold over the outside of the crust.
  5. Brush the crust with maple syrup and bake at 400°F for 28 to 32 minutes, until the crust is golden.
  6. Cool completely before slicing, about 1 hour.
Blueberry Tart Recipe

Maple Syrup Vs Refined Sugar

I’m not against the occasional proper dessert full of butter and sugar. But I love experimenting to make treats built on olive oil and unrefined sweeteners, where the fruit does most of the work.

This is the kind of baking I keep coming back to, and it’s a whole chapter my upcoming cookbook Mediterranean Every Night. In the meantime, you can also try more of my Mediterranean diet dessert ideas.

Ways To Serve This Blueberry Tart

Here are a few toppings I like for this tart:

  • A spoonful of vanilla yogurt: My husband Alex had this idea, and it’s a fun way to keep this dessert healthy-ish
  • A drizzle of heavy cream: If you do dairy, just a drizzle of cream is very satisfying and pretty low calorie (kind of like strawberries and cream, the British dessert)
  • Vanilla ice cream: This is an obvious choice: try my vegan ice cream to keep the whole thing plant-based.
  • A summer dessert for a dinner party: It travels well and is simple to slice up and serve!

Storage And Make-Ahead Notes

Store leftovers covered in the fridge up to 4 days. Bring to room temperature before serving.

I have not tried it, but you can technically make the dough a day ahead. Let it sit out about 20 minutes before rolling.

Variations To Try

  • Swap the fruit: Blackberries, raspberries, or thinly sliced peaches all work (see my Peach Galette for the spiral of the peaches).
  • Add a spice: A pinch of cardamom or fresh grated ginger is a fun flavor adder.
  • Go apple in fall or tomato in summer: You could make my Rustic Apple Galette with this crust, or go savory with my Savory Tomato Galette.

Dietary Notes

This blueberry tart is vegan, dairy-free, and plant-based as written.

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Easy Blueberry Tart Recipe

Blueberry Tart
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

This rustic blueberry tart has a simple olive oil crust and a maple-sweetened filling: no butter, no chilling required! It comes together with pantry staples in 1 hour and looks like it’s from a French bakery.

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 8 slices 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: French
  • Diet: Dairy-Free, Vegan, Vegetarian

Ingredients

For the filling

  • 3 cups fresh blueberries
  • ⅓ cup pure maple syrup (preferably Grade A Dark Robust)
  • Zest of 1 lemon
  • 1 tablespoon cornstarch
  • ½ teaspoon cinnamon
  • ⅛ teaspoon salt

For the crust

  • 1½ cups [210 g] all-purpose flour
  • ¾ teaspoon kosher salt
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • ⅓ cup olive oil
  • 2 tablespoons pure maple syrup, plus more for brushing (preferably Grade A Dark Robust)
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons water

Instructions

  1. Preheat the oven: Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
  2. Make the crust: In a medium bowl, stir together the flour, salt, baking powder, and cinnamon with a fork. In another bowl, whisk together the olive oil, 2 tablespoons of the maple syrup, apple cider vinegar, and water. Add the wet ingredients to the dry ingredients and stir until a dough forms. Knead the dough two or three times in the bowl to bring it together. Turn the dough out onto a lightly floured counter. With firm pressure, roll the dough and press it into a circle about 12 inches across, leaving the edges rough (if needed, move the dough around and add a bit more flour underneath to keep it from sticking). The dough may not look fully smooth on top and that is okay. Cracks and uneven edges are fine; patch any tears with your fingers. Use the rolling pin to pick up the dough and carefully transfer it to the prepared baking sheet.
  3. Make the filling: In a small saucepan, combine the maple syrup, lemon zest, cornstarch, cinnamon, and salt. Whisk over medium heat until the mixture just starts to bubble, then remove from the heat and stir in the blueberries. Scrape the blueberries onto the center of the crust and spread them in an even layer, leaving at least 2 inches of dough around the outside edge.
  4. Form the tart crust: Fold the outer edges of the dough up and over the filling to form an approximately 2-inch border, overlapping the folds as you go. In a small bowl, mix ½ tablespoon maple syrup with ½ tablespoon water. Brush the crust with the mixture.
  5. Bake: Bake for 28 to 32 minutes, until the crust is golden brown. Remove from the oven and transfer the parchment to a baking rack. Cool to room temperature (about 1 hour) before slicing and serving. Store leftovers up to 4 days refrigerated; bring to room temperature before serving.

Notes

  • Swap the fruit: Blackberries, raspberries, or thinly sliced peaches work in place of blueberries.
  • Add a spice twist: A pinch of ground cardamom or fresh grated ginger in the filling plays nicely off the blueberries.
  • Serving ideas: It’s great with a dollop of vanilla ice cream (try my vegan ice cream), a spoonful of vanilla yogurt, or a drizzle of heavy cream.

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More Blueberry Recipes

]]> https://www.acouplecooks.com/blueberry-tart-recipe/feed/ 4 Vegan Corn Chowder https://www.acouplecooks.com/vegan-corn-chowder/ https://www.acouplecooks.com/vegan-corn-chowder/#comments Fri, 14 Aug 2026 12:00:00 +0000 https://www.acouplecooks.com/?p=43403 This vegan corn chowder has a silky, creamy texture, no dairy required! Simmering the cobs right in the broth makes a rich, savory flavor you’d swear came from cream.

Vegan corn chowder

Whoa. That was what my sister said after taking her first bite of this vegan corn chowder. She said the same thing again when Alex and I mentioned it was vegan. Yes, this corn chowder has just set a new bar for vegan soup recipes!

It’s so seriously creamy, with a savory undertone that seems undeniably meaty. Contrast that with the sweetness of ripe summer corn, and it’s incredibly satisfying. This is the perfect recipe to make when you have fresh sweet corn on hand!

5 Star Reader Reviews

⭐⭐⭐⭐⭐ “This was so good! it was much better than I expected it to be. It does make a lot of soup FYI. I will definitely make it again.” -Sarah

⭐⭐⭐⭐⭐ “We continue coming back to this site because the flavors are dynamite. Thank you guys so much for good, QUALITY, recipes! This chowder was amazing. Our family said it was some of the best soup we’ve ever tasted.” -Amber

Ingredients for Vegan Corn Chowder

Simply making this corn chowder creamy is just one element of the puzzle. Often corn chowder is cooked with bacon, which adds an intensely savory element to the soup. But how to make a both vegan and vegetarian corn chowder that has a strong enough flavor to stand up to the bacon expectation? Here are our secrets:

  • Fresh corn: Fresh sweet corn is the whole point in summer, though frozen works year-round (more on that below!).
  • Raw cashews: Soaked and blended, they turn into the creamiest dairy-free base you can make! I use the same trick behind my cashew cream, vegan nacho cheese, and creamy vegan tomato soup.
  • Russet potatoes: The starch in the potatoes breaks down as they simmer, thickening the broth as well.
  • Vegetable broth: It’s the backbone of the flavor here, or use any type of broth you have.
  • Soy sauce. Adding soy sauce adds a salty, savory umami to this corn chowder.
  • Smoked paprika. Also called pimentón, smoked paprika gives vegan and vegetarian recipes a smoky undertone.
  • Onion, celery, carrots, and garlic. Garlic always adds a umami to meatless recipes; in this recipe we used both fresh garlic and garlic powder to make it super savory.
Vegetarian corn chowder

Tricks For the Best Vegan Corn Chowder

How to make a vegan corn chowder, when most recipes have milk or cream? Most recipes aren’t even a vegetarian corn chowder: they also have bacon! It’s certainly a challenge to make up for all those textures and flavors, so I had to pull out our plant based tricks for this one,

To keep this chowder dairy free, it has to use something other than milk or cream to bring body and creaminess. Here are our secrets:

  • Soaking and blending cashews. If you eat vegan or plant based, you’ve likely tried this trick: soaking cashews and then blending them makes for a creamy texture that’s oddly similar to dairy. We use this trick all the time, like in our cashew cream, vegan nacho cheese, and creamy vegan tomato soup (and more cashew recipes).
  • Blending part of the soup itself. If you’re making such a beautifully flavorful soup: why not use some of the soup itself to make it creamy? In the recipe below, you’ll take out about 4 cups of the soup and blend it with the cashews to create an ultra creamy base.
Vegan corn chowder recipe

Tips for Cutting Corn Off the Cob Without a Mess

Alex and I love sweet corn recipes. However, every time I see a recipe that calls for cutting corn off the cob, I wince a little imagining the spray of flying yellow specks all over our kitchen. Cutting corn off of the cob can be a little messy, and this vegan corn chowder calls for 6 ears of corn! Here are a few ways we like to cut corn without making a mess:

  • Bundt pan method. In this method, you place the corn cob right on top of the raised center part of a bundt pan. When you slice downward, the Bundt pan catches all the corn kernels. Here’s How to Cut Corn Off the Cob.
  • Inverted small bowl instead larger bowl. Same method as above, but if you don’t have a Bundt pan, you can use an inverted small bowl inside a larger bowl. (Here’s a video.)
  • Mandoline. If you have a mandoline, you can use it to cut corn off the cob. It slides right off without making a mess.
Best vegan corn chowder

Variations and Substitutions

  • Nut-free: Swap the cashews for one 13.5-ounce can of full-fat coconut milk, added at the end.
  • Frozen corn: Use 3 cups frozen kernels, no thawing needed. You lose the cobs, so compensate with an extra ½ teaspoon smoked paprika.
  • Add heat. Add a can of diced green chilis, or a minced jalapeno pepper.
  • Make it heartier. Add a can of drained white beans stirred in with the corn.

What to Serve With Vegan Corn Chowder

Here are my favorite ways to serve this soup:

How to Store and Freeze

Store leftovers in an airtight container in the fridge for up to 5 days. Warm it gently on the stovetop to reheat it.

Though I haven’t tried it, it should freeze well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.

Dietary Notes

This vegan corn chowder recipe is vegetarian, gluten-free, vegan, plant-based, and dairy-free.

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Creamy Vegan Corn Chowder

Corn chowder
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

This vegan corn chowder has a silky, creamy texture, no dairy required! Simmering the cobs right in the broth makes a rich, savory flavor you’d swear came from cream.

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 to 8 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian

Ingredients

  • ½ cup unsalted raw cashews
  • 1 large yellow onion
  • 3 ribs celery
  • 2 carrots
  • 2 medium garlic cloves
  • 2 pounds (6 medium) russet potatoes
  • 6 ears corn, enough for 3 cups corn kernels
  • 3 tablespoons olive oil
  • 4 cups vegetable broth
  • 2 cups water
  • 2 tablespoons soy sauce or tamari
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 ¼ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • Chopped chives, for garnish (optional)

Instructions

  1. Place the cashews in a bowl and cover with water; allow them to soak while preparing the recipe.
  2. Dice the onion and celery. Peel and dice the carrots. Place the onion, celery and carrots together in a bowl.
  3. Mince the garlic. Peel and dice the potatoes. Place them in a separate bowl. Cut the corn from the cob, saving the cobs to simmer in the soup.
  4. In a large pot or Dutch oven, heat the olive oil over medium high heat. Sauté the onion, carrots, and celery for 2 minutes. Add the garlic and potatoes and sauté for 5 minutes. Add the corn cobs (broken into a few pieces, if necessary to fit in the pot), vegetable broth, water, soy sauce, smoked paprika, thyme, onion powder, garlic powder, 1 teaspoon of the kosher salt, and black pepper. Bring to simmer and cook until the potatoes are tender, about 10 minutes, stirring occasionally. Then remove the cobs from the soup. 
  5. Drain the cashews. Using a 2-cup glass measuring cup with spout, carefully scoop out about 4 cups of the hot soup and place it in a blender, then add the drained cashews. Blend on high for about 1 minute until smooth and creamy. Return to the soup pot, then stir in the reserved corn kernels. Cook for 5 minutes until the corn is tender. Taste and the additional ¼ teaspoon salt (or more if desired). Serve warm.

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More corn recipes

Outside of this vegan corn chowder, we have lots of recipes using fresh corn! Here are a few of our favorite vegetarian corn recipes:

]]> https://www.acouplecooks.com/vegan-corn-chowder/feed/ 24 Chicken Corn Chowder https://www.acouplecooks.com/chicken-corn-chowder/ https://www.acouplecooks.com/chicken-corn-chowder/#comments Thu, 13 Aug 2026 13:30:00 +0000 https://www.acouplecooks.com/?p=145018 This chicken corn chowder recipe is creamy and bursting with potatoes and fresh sweet corn! It makes a deliciously hearty meal.

Chicken corn chowder

When corn season is in full swing, it’s the moment for all the sweet corn recipes. And this chicken corn chowder recipe is my new favorite! It’s creamy and cozy, punctuated by soft potatoes and bright bursts of sweet corn.

Adding chicken gives it a protein boost that makes it a filling meal. It’s one of my top ways to enjoy those sweet seasonal cobs, and it even works with canned corn too!

5 Star Reader Review

⭐⭐⭐⭐⭐ “I just made the chicken corn chowder tonight, and it was delicious! To make this a creamier chowder, I used 2 cups of Half and Half. Will definitely make again, two thumbs up!” -Fay

⭐⭐⭐⭐⭐ “I made this creamy chicken corn chowder. What an amazing recipe. The smoked paprika was a great idea! I can’t wait to try it with lobster.” -Rebecca

Ingredients for Chicken Corn Chowder

Chicken corn chowder is the perfect recipe for using up fresh, seasonal corn cobs. However, you can make it with canned corn: though the sweet flavor won’t be nearly as developed, it works in a pinch! This soup is great for transitional weather from summer to fall, and it’s fitting for winter with canned corn when you need a cozy, filling meal. Here’s what you’ll need for this chowder recipe:

  • Fresh sweet corn, cobs included: Don’t discard the cobs; they go in the pot.
  • Yellow potatoes: Yukon Golds break down just enough at the edges to thicken the broth.
  • Sweet onion, celery, carrots, and garlic: These veggies form the aromatic base to the recipe.
  • Boneless skinless chicken breast: Poached whole, then shredded.
  • Chicken broth and 2% milk: The milk is what makes this a chowder rather than a soup. Going meatless? Swap in homemade vegetable broth.
  • Butter and olive oil: Both. The butter is for flavor, the oil raises the smoke point so the aromatics don’t scorch.
  • Smoked paprika, thyme, onion powder, and garlic powder — The blend that keeps it from tasting flat.
  • Heavy cream — Optional. A ¼ cup at the end rounds everything out.
Chicken Corn Chowder

How to Make Chicken Corn Chowder

Here’s the basic idea of this soup before you commit (or jump to the recipe for quantities):

  1. Build the base. Melt butter with olive oil in a Dutch oven and saute the onion, celery, and carrots. Add the garlic and diced potatoes and keep going a few minutes more.
  2. Add everything else. Add the corn kernels, the broken cobs, chicken broth, milk, the raw chicken breast, and spices.
  3. Simmer, don’t boil. Hold it at a simmer 25 to 30 minutes, until the potatoes are fork tender.
  4. Pull the cobs and the chicken. Discard the cobs. Shred the breast with two forks and set it aside.
  5. Puree some of the soup itself. Blending a few cups of the soup together results in a beautifully creamy soup body.
  6. Add a little heavy cream. But there’s nothing little a bit of cream to make a rich, hearty broth. I think it tastes best with just ¼ cup of heavy cream.

Ways to Cut Corn Off the Cob

This chicken corn chowder requires a bit of time to prep all the ingredients, especially when it comes to cutting corn off the cob! This is a notoriously tedious process that often ends with kernels of corn all over the floor. Here are a few of my favorite methods for cutting corn:

  • Bundt pan method. Place the corn cob right on top of the raised center part of a Bundt pan. When you slice downward, the Bundt pan catches all the corn kernels! Go to How to Cut Corn Off the Cob.
  • Inverted small bowl inside larger bowl. You can also use an inverted small bowl inside a larger bowl to catch the kernels (here’s a video).
  • Mandoline. If you have a mandoline, use it to cut corn off the cob. It slides right off without making a mess!
Corn

How to Use Canned or Frozen Corn

If it’s not corn season, canned corn works in a chicken corn chowder, though the flavor is not quite as corn-forward and developed. Simply use 2 15-ounce cans of corn, and use only 2 cups corn kernels when simmering the soup. You’ll use the remaining 1 cup corn kernels to stir in at the end after blending.

Variations on This Corn Chowder

Want to make this soup without chicken, or make it dairy-free? Here’s what to do:

  • Vegetarian: Make this Corn Chowder! Or take the recipe below, omit the chicken, and use vegetable broth. You may find you need to add extra salt: you may want to substitute the 2 teaspoons kosher salt with 1 teaspoon kosher salt and 2 tablespoons soy sauce, which adds a nice meaty flavor.
  • Dairy-Free or Vegan: Make this Vegan Corn Chowder, which uses cashews to blend into a creamy base.
Chicken Corn Chowder

What to Serve With Chicken Corn Chowder

This bowl is pretty hearty, so you can keep the sides simple:

Storage and Reheating

You can store leftovers an airtight container for up to 4 days. Reheat gently over medium-low heat. Add a splash of milk if it needs to be looser.

I wouldn’t recommend freezing this soup since it can separate after thawing, but you can certainly try! Let me know if you do in the comments.

Dietary Notes

This chicken corn chowder recipe is gluten-free. For vegetarian, go to Creamy Corn Chowder. For dairy-free and vegan, go to Vegan Corn Chowder.

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Chicken Corn Chowder

Chicken corn chowder
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 4 reviews

This chicken corn chowder recipe is creamy and bursting with potatoes and fresh sweet corn! It makes a deliciously hearty meal.**

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 to 6 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Soup
  • Diet: Gluten Free

Ingredients

  • 1 large sweet onion, diced
  • 3 ribs celery, diced
  • 2 carrots, peel and diced
  • 3 garlic cloves, minced
  • 1 1/2 pounds yellow potatoes, peeled and diced
  • 4 large or 6 medium ears corn, enough for 4 cups corn kernels, plus cobs (or 2 15-ounce cans corn*)
  • 2 tablespoons salted butter
  • 1 tablespoon olive oil
  • 1 quart chicken broth
  • 2 cups 2% milk
  • 1 pound boneless skinless chicken breast
  • 1 teaspoon smoked paprika
  • 1 teaspoon fresh or dried thyme
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoons kosher salt
  • Freshly ground black pepper
  • ¼ cup heavy cream (optional but recommended)

Instructions

  1. In a large pot or Dutch oven, heat the butter and olive over medium high heat. Sauté the onion, carrots, and celery for 2 minutes. Add the garlic and potatoes and sauté for 5 minutes.
  2. Add 3 cups* of the corn kernels, the corn cobs (broken into a few pieces, if necessary to fit in the pot), broth, milk, raw chicken, smoked paprika, thyme, onion powder, garlic powder, the kosher salt, and several grinds of fresh black pepper. Bring to a simmer and cook until the potatoes are tender, about 25 to 30 minutes, stirring occasionally.
  3. Remove the cobs from the soup and discard. Remove the chicken breast and shred with a fork.
  4. Using a 2-cup glass measuring cup with spout, carefully scoop out about 4 cups of the hot soup and place it in a blender. Blend on high for about 1 minute until smooth and creamy.
  5. Pour the puree back into the soup pot. Stir in the reserved 1 cup corn kernels and the chicken. Allow to rest for a few minutes before serving (it will be very hot and the residual heat cooks the corn). Taste and add additional salt or cream if desired. Ladle into bowls and allow to cool. 

Notes

*If using canned corn, use 2 cups in the soup in Step 2.

**Dietary swaps: Vegetarian: Make this Corn Chowder! Or use the recipe above, omit the chicken, and use vegetable broth. Consider substituting the 2 teaspoons salt with 1 teaspoon kosher salt and 2 tablespoons soy sauce, which adds a nice meaty flavor. For Dairy-Free or Vegan: Make this Vegan Corn Chowder, which uses cashews to blend into a creamy base.

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Other corn recipes to try

Sweet corn makes versatile and tasty recipes! Here are a few of my top corn recipes to try:

]]> https://www.acouplecooks.com/chicken-corn-chowder/feed/ 11 Old Bay Seasoning Substitute: The Best Homemade Recipe https://www.acouplecooks.com/old-bay-seasoning/ https://www.acouplecooks.com/old-bay-seasoning/#comments Wed, 12 Aug 2026 23:43:00 +0000 https://www.acouplecooks.com/?p=64344 This homemade Old Bay seasoning substitute uses 8 everyday spices to make that salty, celery-forward flavor. Whisk it together in 5 minutes!

Old Bay Seasoning

One of the most beloved of all seasoning blends is Old Bay seasoning! This American seasoning blend has seen a big rise in popularity over the past decade. The flavor has a big savory punch, with an herby finish and a hint of heat.

As as cookbook author, I’m a big fan of Old Bay. I use it in so many of my recipes that I wanted to create a homemade version that works as a substitute in case you can’t find it. Using just a handful of ingredients, it’s very close to the real thing!

What’s Actually in Old Bay?

Old Bay is an American seasoning blend that’s often used to season seafood, most notably in shrimp boils. It was invented in Maryland and is sold by McCormick. You’ll also find it in chowders like potato chowder or clam chowder.

It’s risen to popularity around the country and world lately, so you’ll see it in anything from fries to corn on the cob. The main ingredients in Old Bay are paprika, celery salt, and black pepper. From there, it’s anyone’s guess at this secret seasoning blend!

Old Bay

The 8 Spices You’ll Need For This Old Bay Substitute

Most of the Old Bay seasoning recipes out there have ingredient lists two miles long. Many of them call for crushed bay leaves, an unusual and hard-to-find ingredient. If you can’t find Old Bay at the store, it seems counterproductive to have to seek out crushed bay leaves!

So, I’ve created an easy Old Bay seasoning with just 8 ingredients that are easy to find. Simply mix the following ingredients together in a bowl:

  • Paprika: Use sweet, not smoked; though you could use smoked if that’s all you have.
  • Celery salt: This is the most important ingredient and what makes it taste like Old Bay. It’s what makes the blend read as Old Bay rather than generic seafood seasoning.
  • Celery seed: This adds double the celery flavor!
  • Dry mustard: This adds a nice savory depth.
  • Black pepper: Adds a bit of peppery bite.
  • Nutmeg: This is one of the spices that makes it taste intriguing.
  • Cinnamon: Same as nutmeg, this makes you say, “What’s in this?”
  • Cayenne: This adds a subtle back-end heat.

Does It Really Taste Like Old Bay?

Yes! In our back to back comparison of this homemade Old Bay versus the real thing, they were very similar. There’s a slight difference, but it’s as close as we’ve ever come to replicating the magic of this seasoning blend. The key ingredient: celery! You’ll notice there’s both celery salt and celery seed to heighten this flavor, which is the calling card of this famous seasoning.

Quick Old Bay Substitutes

If you don’t have time to mix up my Old Bay seasoning substitute, here are a few other good options:

  • Seafood seasoning: If you have it, this is a good swap. You can use it 1:1.
  • Cajun seasoning or blackened seasoning: You can also use these seasoning blends if you have them on hand; they’re similar but spicier.
  • Celery salt plus paprika: You could use 2 tsp paprika and 1 tsp celery salt to get most of the flavor.
  • Seasoned salt: If you have this on hand, it’s a decent swap (1:1).

Take Note: This Blend Is Salty

One thing to note about Old Bay seasoning: it has quite a lot of salt in it. As we did extensive taste tests while creating our recipe, we realized just how much salt really is in this seasoning. When you sprinkle it on recipes (like your shrimp boil!), remember that it’s got salt in there, too. Don’t be tempted to throw on a lot of extra salt afterwards.

How to Store Your Spice Blend

You can store your homemade Old Bay seasoning mix in an airtight container for 6 months to 1 year. Of course, it’s best when it’s the freshest. Spices generally last in a cool, dry place for 8 months to 1 year. You can use this spice blend to add new life to spices that you’ve had for a while.

Need spice organization tips? If your spice cabinet is overcrowded (like ours!), go to How to Organize Your Spices…the Minimalist Way.

Old Bay seasoning

Ways to Use Your Old Bay Substitute

Several of our recipes use Old Bay seasoning: and then you can use it free form to sprinkle on all sorts of things! Here are a few ideas for where to start:

  1. Sheet Pan Shrimp Boil: Our top way to use Old Bay: in a shrimp boil! This is a version of the popular seafood meal you can make on a sheet pan.
  2. Loaded Potato Soup: This potato chowder has a magic ingredient to bring just the right nuance. (Try it in the Instant Pot.)
  3. Best Roasted Vegetables: The very best roasted vegetables use Old Bay!
  4. Easy Sheet Pan Dinner: This quick and easy weeknight dinner capitalizes on this tasty spice blend.
  5. Cajun Shrimp and Grits: This “famous” shrimp and grits uses Old Bay among its ingredients.
  6. Grilled Shrimp, Baked Shrimp, or Sauteed Shrimp: Sprinkle it on shrimp for the best flavor.
  7. Baked Salmon or Easy Cedar Plank Salmon: It’s fantastic on salmon too.
  8. Grilled Vegetables: Try sprinkling on Grilled Broccoli, Grilled Peppers, or Grilled Mushrooms.
  9. Perfect Grilled Corn or Oven Roasted Corn: Corn is more perfect with this seasoning.
  10. Baked Potatoes, Baked Sweet Potato, or Baked Fries: Add new life to potatoes.

Dietary Notes

This Old Bay seasoning substitute is vegetarian, gluten free, vegan, plant based, dairy free, naturally sweet, refined sugar free, low carb, and keto.

Frequently Asked Questions

What can I use instead of Old Bay seasoning?

See my “Quick Old Bay Substitutes” section above. The closest swap is a seafood seasoning blend as a 1:1 swap. Cajun or blackened seasoning also works, but it’s spicier. You can also do 2 parts paprika and 1 part celery salt to get close.

What is the main flavor in Old Bay seasoning?

Celery. Paprika gives the color and body and there’s a hint of cinnamon and nutmeg, but the flavor people identify as Old Bay comes from celery salt and celery seed.

What can I use if I don’t have celery salt?

Grind celery seed with fine salt in a 1:2 ratio, or make a batch of homemade celery salt.

Does Old Bay contain bay leaves?

McCormick’s ingredient list actually doesn’t call out bay leaf: the name refers to the Old Bay Line ship route, not the herb.

Is Lawry’s the same as Old Bay?

No. Lawry’s Seasoned Salt has salt, garlic, and onion; Old Bay has celery and paprika flavor notes.

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Old Bay Seasoning Substitute

Old Bay Seasoning
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

This homemade Old Bay seasoning substitute uses 8 everyday spices to make that salty, celery-forward flavor. Whisk it together in 5 minutes!

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 4 tablespoons 1x
  • Category: Seasoning
  • Method: Mixed
  • Cuisine: American
  • Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian

Ingredients

  • 2 tablespoons paprika
  • 1 tablespoon celery salt
  • 1 teaspoon celery seed
  • 1 teaspoon dry mustard
  • ½ teaspoon black pepper
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cinnamon
  • 1 pinch cayenne

Instructions

  1. Whisk the ingredients together in a small bowl. Transfer to an airtight container or jar. Store for 6 months to 1 year in a cool, dry place.

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More seasoning blends

Making DIY seasoning mixes at home is so easy! They taste incredible—much better than storebought—and are fun gifts, too. Try all our seasoning blends (listed by style):

]]> https://www.acouplecooks.com/old-bay-seasoning/feed/ 9 50 Easy Healthy Dinner Ideas For Weeknights https://www.acouplecooks.com/healthy-dinner-ideas/ https://www.acouplecooks.com/healthy-dinner-ideas/#comments Tue, 11 Aug 2026 19:30:00 +0000 https://www.acouplecooks.com/?p=118061 These healthy dinner ideas star fresh vegetables, lean proteins, whole grains, and heart-healthy olive oil. They’re quick and nutritious dinner recipes that for easy weeknight meals!

Healthy dinner ideas

Need dinnertime inspiration? Healthy means something different to everyone. As an expert in the Mediterranean diet, I take my definition from this way of eating: each plate has lots of fresh vegetables, healthy fats (like olive oil), lean proteins, and whole grains.

Here’s my list of tip easy healthy dinner ideas and recipes! There are no cheesy pastas or greasy burgers below, only healthy chicken recipes, pescatarian recipes, vegetarian recipes, and vegan recipes. All recipes are listed with total cook time so you have an idea of how long they’ll take to whip up!

My Top Easy Healthy Dinner Ideas and Recipes

Healthy Side Dishes to Serve Alongside

Many of the healthy dinner ideas above need a few side dishes to pair to turn them into a meal. But what are some easy healthy side dishes to go alongside, you ask? Here are some of our favorites that don’t take long to whip up:

What Makes These Dinners Healthy?

I define healthy eating through the lens of the Mediterranean diet, which feature whole foods, fresh vegetables, lean proteins, and healthy fats like olive oil. Each recipe you’ll see above has lots of fresh produce, quality protein sources, and whole grains.

There’s no processed ingredients, excessive cheese, or deep frying. Instead, these dinner ideas focus on simple cooking methods that develop flavor through herbs, spices, and fresh ingredients. Many recipes are gluten-free, and there are plenty of vegetarian recipes and vegan options.

Tips for Making Healthy Dinners Easier

One key to consistent healthy eating is having the right ingredients on hand. I keep my pantry stocked with basics like canned beans, quinoa, olive oil, and a variety of spices.

I’ve also learned that batch cooking can be helpful for weeknight dinners. Cooking a big pot of quinoa or brown rice or a big batch of roasted vegetables can be a life saver. I also like to make quick proteins like my air fryer chicken or air fryer tofu to pair with these types of components.

Frequently Asked Questions

What is a healthy dinner?

I define it the way the Mediterranean diet does: a meal made mostly from vegetables, with a lean protein like fish, beans, or tofu, a whole grain, and healthy fats from olive oil, nuts, or seeds.

What healthy dinner should I make tonight?

I like to start with my quick chickpea curry, a lentil soup, or a rice bowl.

How do I make a healthy dinner at home when I’m short on time?

Use the broiler or air fryer, a hot skillet, or a sheet pan, and cook the grain ahead. Shrimp cooks the fastest of any protein, in about 5 minutes. Or open a can of beans!

What are healthy dinner ideas that kids will actually eat?

In my house, my kids usually like tacos, sheet pan dinners or pasta with veggies blended into the sauce.

]]> https://www.acouplecooks.com/healthy-dinner-ideas/feed/ 3 Garlic Herb White Bean Dip https://www.acouplecooks.com/garlic-rosemary-white-bean-dip/ https://www.acouplecooks.com/garlic-rosemary-white-bean-dip/#comments Tue, 11 Aug 2026 14:05:00 +0000 http://www.acouplecooks.com/?p=8830 This white bean dip blends cannellini beans, fresh herbs, and olive oil into a quick and appetizer. It’s my favorite alternative to hummus!

Garlic Herb White Bean Dip

I love creating healthy recipes for easy entertaining. My philosophy is that recipes with healthy, whole foods can be just as delicious than their counterparts, so why not serve something healthy and avoid that bloated, heavy feeling afterwards? That’s where this white bean dip comes in.

For this recipe, I wanted to create something that was an alternative to the typical hummus, but just as tasty. This garlic herb white bean dip is perfect for using fresh herbs and it tastes even better than hummus, in my opinion. It’s sure to become a household favorite!

5 Star Reader Review

⭐⭐⭐⭐⭐ “So easy and delicious! I added basil and dill and a little extra garlic. Thanks for the recipe!” -Lina

Ingredients In White Bean Dip

There’s a small handful of ingredients needed here:

  • Cannellini beans: These are the star. Great Northern or butter beans work too. You can also use 3 cups of white beans cooked from dry.
  • Fresh herbs: You can use any fresh herbs you like. It’s especially easy in the summertime when we have lots of herbs in our garden. In the winter you can splurge on some store-bought herbs, or throw in a few spoonfuls of basil pesto to taste. My favorite here is fresh basil: its flavor is beautifully fresh. If you use rosemary, remember that a little rosemary goes a long way, so only use a few leaves.
  • Garlic: This adds a nice savory flavor that’s reminiscent of hummus.
  • Olive oil: This adds the richness and creaminess to the dip.
  • White wine vinegar: This adds brightness, or you can also add lemon juice.
Garlic Herb White Bean Dip

How To Make White Bean Dip

This white bean dip recipe is very simple to prepare. To make white bean dip or any type of blended dip like hummus, you’ll need a food processor on hand. Here’s the food processor I use.

To make the dip, simply blend everything up in the food processor: it takes only 5 to 10 minutes to put together! Its great as a party appetizer, especially since it’s a gluten-free and vegan bean dip.  It’s also perfect for lunches: I sometimes make a big batch to eat with celery and carrots.

Pro Tips For The Best Texture and Flavor

  • Reserve a little bean liquid. Before draining, save a few tablespoons from the can. If the dip is thicker than you want, you can add the starchy liquid to bring it to a creamier texture.
  • Use lemon juice instead of vinegar for a brighter version. Swap in 2 to 3 tablespoons of fresh lemon juice plus a little zest.
  • Make it a day ahead. The flavor tastes even better after it chills for an hour.
Garlic Herb White Bean Dip

What To Serve With White Bean Dip

Here are a few things I like to serve with this dip:

Dietary Notes

This white bean dip is vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Garlic Herb White Bean Dip

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This white bean dip blends cannellini beans, fresh herbs, and olive oil into a quick and appetizer. It’s my favorite alternative to hummus!

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 8 to 10 1x
  • Category: Snack
  • Method: Blended
  • Cuisine: American
  • Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian

Ingredients

  • 1 medium garlic clove
  • ½ cup packed fresh herbs (basil, thyme, oregano, chives, a small amount of rosemary leaves)
  • 2 15-ounce cans cannellini beans
  • ½ cup olive oil
  • 2 tablespoons white wine vinegar
  • ¾ teaspoon kosher salt
  • Freshly ground black pepper
  • To serve: carrots, celery, veggies, crackers, bread, pita, pita chips, homemade crackers, or crostini

Instructions

  1. Peel the garlic. Remove any tough stems from the herbs; measure out ½ cup (remember with rosemary, a little goes a long way). Drain and rinse the white beans, saving some of the can liquid in a liquid measuring cup.
  2. In the bowl of a food processor, add garlic and herbs and process until finely chopped.
  3. Add the white beans, olive oil, white wine vinegar, kosher salt, and black pepper. Process until smooth, scraping down the bowl as necessary. To make it creamier, add a bit of the liquid from the bean can and process until smooth. Store in the refrigerator for up to 1 week.

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