We’re all about corn, zucchini, and green beans in the summer, but it’s time to show eggplant some love! This Roasted Eggplant recipe is a simple way to bring out the best in this humble purple veggie that fills farm stands this time of year.

Why You’ll Love This Baked Eggplant Recipe

• Roasted Veggies Are the Best Veggies. Okay, I take that back: they’re definitely tied with grilled veggies. (Maybe make a batch of my Grilled Eggplant too and see which recipe comes out on top?) But! Roasted vegetables are always fabulous because they add a note of caramelization and soften crisp veggies into something tender and succulent.
• Eggplant Is Seriously Under-Rated. When cooked, eggplant becomes soft and almost buttery in texture. There’s a reason Eggplant Pasta and Eggplant Lasagna are so popular! Roasted eggplant is luscious, not spongy or bland.
• It’s Versatile. Eggplant is found in cuisines around the world, and while it’s delicious on its own, it pairs beautifully with a wide range of sauces, seasonings, and herbs. Serve it as a side dish, combine it with Roasted Red Peppers and Roasted Tomatoes for a Roasted Vegetable Salad, or toss it into your favorite jarred simmer sauce with your protein of choice.
• Outrageously Easy. Four ingredients (and three of them are likely in your pantry already!), a few minutes of prep, and no hands-on cooking time other than a quick toss at the halfway point. 

How to Make Roasted Eggplant

The Ingredients

• Eggplant. You’ll need small or medium eggplant; smaller eggplants have a more tender texture and sweeter flavor than the large globe eggplants often used to make eggplant Parmesan. Larger ones can be bitter, so I prefer the medium ones here.

• Kosher Salt. Kosher salt is always my choice for cooking.
• Ground Black Pepper. You can add a little bit extra for a more peppery flavor.
• Extra-Virgin Olive Oil. Only a small amount of oil is needed since the eggplant is roasted on a parchment-lined baking sheet.

The Directions

1. Cut the Eggplant. I like to slice it into 1-inch rounds, then dice those rounds into cubes.

2. Season BEFORE Oiling. Be sure to line your pan with parchment paper.

3. Add Oil & Toss. Eggplant absorbs oil FAST, which is why I like to season it first, so I can start tossing the moment the oil touches it.

4. Cook. Roast the eggplant at 425 degrees F for 23 to 28 minutes, tossing at the 15-minute mark.
5. Serve. Toss again and serve hot or at room temperature. ENJOY!

Recipe Variations

• Roasted Eggplant With Pesto. Plate the roasted eggplant and drizzle it with Basil Pesto. 
• Roasted Eggplant With Tzatziki. The subtle sweetness of roasted eggplant pairs well with the tangy flavor of yogurt, so a drizzle of tzatziki is another great serving option. My favorite recipe is in The Well Plated Cookbook.
• Greek-Inspired Roasted Eggplant. Place the roasted eggplant on a platter and dress it up with a squeeze of fresh lemon juice, feta, and fresh basil, parsley, oregano, or mint.

Storage Tips

• To Store. Keep leftover roasted eggplant in an airtight container in the refrigerator for up to 5 days.
• To Reheat. Warm up leftovers in a 350 degrees F oven or skillet until heated through. You can also eat leftover roasted eggplant cold or at room temperature.

What to Serve with Roasted Eggplant

• Pasta. Toss roasted eggplant with Garlic Pasta or use it in Pasta Primavera. It’s also great with pasta and your favorite store-bought marinara sauce!
• Grains. Serve your roasted eggplant alongside Lemon Rice or Quinoa Salad.
• Chicken. Smoked Chicken Breast is an excellent accompaniment to this recipe when the weather’s warm enough for outdoor cooking, or make Air Fryer Chicken Thighs while you roast the eggplant.
• Mediterranean Dishes. Eggplant pairs well with Mediterranean flavors like those in my Moroccan Couscous and Mediterranean Chickpea Salad.
• Pork. Smothered Pork Chops or Air Fryer Pork Tenderloin will take your dinner to the next level and add some protein to round things out.

Recommended Tools to Make this Recipe

• Knife Set. With regular sharpening, a quality knife set like this can last decades.
• Cutting Board. Eggplant is like a sponge, which means it will soak up off flavors from your cutting boards. This non-porous board will keep your eggplant from tasting like onions!
• Measuring Spoons. I swear by these magnetic measuring spoons.

Recipe Tips and Tricks

• Cut Uniform Pieces. Then they’ll all be done roasting at the same time and you won’t have smaller pieces of eggplant that end up burnt.
• Never Freeze Leftover Eggplant. Eggplant is not a vegetable that freezes well! The texture ends up mushy and unpleasant after freezing, thawing, and reheating.
• Don’t Add More Oil. The eggplant will soak up all of the oil you add to it, which may leave you wondering if you should add some more. Don’t do it! If you keep adding oil until the eggplant is no longer dry, you’ll end up with a sheet pan of oily, unappetizing roasted eggplant. 
• Give It Space. As with any roasted vegetable, eggplant needs breathing room so it caramelizes instead of steaming. Don’t crowd your eggplant onto the baking sheet—each cube should have some space around it and they should be arranged in an even layer.

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Roasted Eggplant

Tender and lightly caramelized, this roasted eggplant is delicious as-is or dressed up with your favorite seasonings. A fast, easy side dish!

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 2 -3 servings

Calories 150kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 medium eggplant cut into 3/4- to 1-inch cubes (about 12 ounces eggplant or 4 cups cubed)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 1/2 tablespoons extra-virgin olive oil

Instructions

• Place a rack in the center of the oven and preheat to 425°F. Line a rimmed baking sheet with parchment paper.
• Place the cubed eggplant in the center and sprinkle it with the salt and pepper.
  
• Drizzle on the oil then IMMEDIATELY toss to coat the eggplant (the oil will start to absorb instantly, which is why I suggest seasoning it with salt and pepper first; if you forget and pour the oil on first, toss it immediately, then add the seasoning and toss again). Spread the pieces into an even layer, making sure they do not overlap.
  
• Roast eggplant for 23 to 28 minutes, using a spatula to toss it at the 15-minute mark, then spread it back into an even layer. When cooked, the eggplant will be tender and lightly browned in places. Remove from the oven and toss once more. Serve hot or at room temperature.
  

Notes

• TO STORE: Refrigerate leftover roasted eggplant in an airtight container for up to 5 days.
• TO REHEAT: Warm up leftovers in a 350°F oven or skillet until heated through. You can also eat leftover roasted eggplant cold or at room temperature.

Nutrition

Serving: 1g | Calories: 150kcal | Carbohydrates: 13g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Potassium: 523mg | Fiber: 7g | Sugar: 8g | Vitamin A: 54IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 1mg

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Everyone needs some easy side dishes in their back pocket! Here are some of my favorites:

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Roasted Eggplant

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Instant Pot

Instant Pot Mac and Cheese

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Side Dishes

Cauliflower Mac and Cheese

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If you think something sounds too good to be true, you haven’t tried Instant Pot Mac and Cheese yet. (Or rather, you haven’t tried this Instant Pot mac and cheese.)

Why You’ll Love This Pressure Cooker Mac and Cheese Recipe

• It’s Tested, Tried, and True. After having multiple recipe fails on a dish that the internet assured me was foolproof, I can now attest this is the best, creamiest, most (actually) foolproof recipe of them all.
• You Won’t Believe How Easy It Is. Water, noodles, four minutes of pressure cook time, add the cheese. BOOM. Better-than-the-blue-box bliss is yours!
• The Silky Sauce. Just like Instant Pot Spaghetti, the starches the pasta releases as it cooks help thicken the sauce and make it extra creamy (you DO need to drain the water for the mac and cheese, heads up!).
• Whoa, It’s Healthy Too. In Well Plated style, I was determined to come up with a healthy Instant Pot mac and cheese that didn’t skimp on flavor and comfort. (And if you don’t think that is possible, you clearly haven’t tried the Ultimate Creamy Mac and Cheese in The Well Plated Cookbook yet!)
• It’s Super Customizable. Just like my Cauliflower Mac and Cheese and Gourmet Mac and Cheese, this is a recipe that can be tweaked to your liking by adding mix-ins like steamed broccoli or Sautéed Broccoli, crumbled cooked bacon, and more. Keep reading, because I share some of my favorite ideas below!

How to Make Instant Pot Mac and Cheese

The Ingredients

• Pasta. I used whole wheat elbow noodles for an extra boost of nutrition. Whole wheat noodles are better for you thanks to their higher amount of nutrients and fiber, and no one will notice the swap.

• Cheese. Extra sharp cheddar cheese has the intense, cheesy flavor that mac and cheese needs, and it melts beautifully into the creamy sauce.

• Butter. For necessary richness to call this a proper mac ‘n’ cheese. Plus, cheese + butter = perfection!
• Greek Yogurt. Adds tanginess and helps make the sauce creamy without the need for heavy cream. Plus it’s high in calcium and potassium.
• Spices. Dry or ground mustard adds depth and very subtle tanginess. Cayenne pepper gives the dish a touch of heat. Nutmeg is the secret ingredient that will leave people wondering if you’re a mac and cheese wizard.

The Directions

1. Cook the Noodles. Stir the pasta, water, and salt together in an Instant Pot. Cook on HIGH for 4 minutes, then release the pressure.

2. Drain. Pour out all but a thin layer of water.

3. Season. Stir in the butter. Add the spices.

4. Add the Yogurt. Don’t use fat free or it will curdle.

5. Add the Cheese SLOWLY. If you add it too quickly, it will make your cheese sauce lumpy. ENJOY!

Recipe Variations

• Vegetable Instant Pot Mac and Cheese. Take a note from my Instant Pot Cauliflower Mac and Cheese, Butternut Squash Mac and Cheese, or Pumpkin Mac and Cheese and add veggies to this recipe. Sautéed Mushrooms or Roasted Broccoli would be delicious.
• Instant Pot Mac and Cheese with Chicken. As Tuscan Chicken Mac and Cheese can attest, chicken is tasty with mac and cheese sauce. Stir in Cooked Shredded Chicken or dice up Air Fryer Chicken Breast
• Pesto Instant Pot Mac and Cheese. Stir a dollop of Basil Pesto into your mac and cheese for an upgrade.
• Bacon Instant Pot Mac and Cheese. We love the bacon on this Brussels Sprouts Mac and Cheese, and I know some Air Fryer Bacon would take this dish to the next level too.
• Roasted Tomato Mac and Cheese. Stir Roasted Tomatoes into the finished dish for an elevated side dish.
• Parmesan Instant Pot Mac and Cheese. Sprinkle freshly grated Parmesan cheese over your finished mac and cheese.
• Spicy Mac and Cheese. Add a few dashes of your favorite hot sauce.

Storage Tips

• To Store. Refrigerate mac and cheese in an airtight storage container for up to 5 days. 
• To Reheat. Rewarm leftovers in a pot on the stovetop over medium-low heat or in the microwave. 
• To Freeze. Freeze mac and cheese in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

What to Serve with Instant Pot Mac and Cheese

• Protein. Pair your Instant Pot mac with kid-favorite Chicken Tenders or Air Fryer Steak.
• Vegetables. I love Roasted Green Beans and Sautéed Zucchini for rounding out a mac-and-cheese dinner.
• Fruit. If you want to keep your dinner light, serve Fruit Salad alongside your Instant Pot mac and cheese.
• Salad. Another idea for a light dinner is to make a simple salad like Arugula Salad or Spinach Strawberry Salad.

Recommended Tools to Make this Recipe

• Instant Pot. Perfect for making this recipe and all these Instant Pot recipes too.
• Cheese Grater. You can use a traditional cheese grater or try my food processor trick.
• Rubber Spatula. My go-to utensil for stirring and scraping in the Instant Pot.

Recipe Tips and Tricks

• Shred Your Own Cheese. It truly makes a difference! Pre-shredded cheese is tossed with cellulose, AKA the “powdery white stuff” that coats each shred to keep them from sticking to each other. This also keeps the cheese from melting as smoothly as we’d like.
• Add the Cheese VERY GRADUALLY. As with Cheese Fondue, if you add too much at once, your sauce will end up lumpy.
• Skip the Milk. Dairy burns easily in the Instant Pot, so do not use milk when pressure cooking. Instead of making Instant Pot mac and cheese with evaporated milk (or any milk), use water for the liquid, then add the dairy products (including cheese) after the pressure cooking cycle is complete.
• Vent Quickly. Vent the Instant Pot as soon as the pressure cooker time is up. Called a “quick release” this ensures the pasta remains al dente.
• Stick With the Winning Formula. I know it’s always tempting to make a recipe your own, but this is the kind of recipe where small tweaks like swapping regular yogurt for Greek yogurt or using milk instead of water can lead to disaster. You can customize your mac and cheese with different add-ins after it’s done cooking, but don’t switch up the main ingredients!

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Instant Pot Mac and Cheese

Thick and creamy Instant Pot mac and cheese with a healthy twist! This easy, foolproof recipe is great for fast dinners and sides.

Course Dinner, Main Course, Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 4 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 504kcal

Author Erin Clarke / Well Plated

Ingredients

• 8 ounces uncooked whole wheat elbow macaroni pasta or whole wheat shells
• 1 3/4 cups water
• 1/2 teaspoon kosher salt divided
• 2 tablespoons unsalted butter cut into 2 to 3 pieces
• 1 (5.3-ounce) container full fat Greek yogurt do not use fat-free, about 1/2 cup
• 1/2 teaspoons dry mustard
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground cayenne
• 1/8 teaspoon ground nutmeg
• 8 ounces extra-sharp cheddar cheese* shredded (about 2 cups)

Instructions

• Place the pasta, water, and 1/4 teaspoon salt in a 6-quart or larger Instant Pot or electric pressure cooker. Stir well. Set to cook on high pressure (manual) for 4 minutes (for elbow macaroni noodles) or 5 minutes (for shells). As soon as the timer goes off, release the remaining pressure.
  
• Carefully open the lid to the Instant Pot. If it still looks very liquidy, drain off all but a thin layer of the pasta water, reserving any water you drain away. (I used an oven mitt to pick up the Instant Pot insert and drain a small amount of excess water into a liquid measuring cup with a spout.)
  
• Stir in the butter until it melts. Then, stir in the mustard, black pepper, cayenne, nutmeg, and remaining 1/4 teaspoon salt.
  
• Next, stir in the Greek yogurt.
  
• Add the cheese by small handfuls (a few tablespoons at a time), stirring to completely melt between each addition. Don't rush the process or your mac and cheese will be lumpy (your patience will be rewarded!). If at any point, the pasta cools too much, turn on the Saute function for a minute or two as needed. The mac and cheese should look very creamy and saucy, but if it is thicker than you would like, add a little of the reserved pasta water until your desired consistency is reached. Taste and adjust seasoning as desired. Enjoy!
  

Video

Notes

• *For the smoothest, creamiest mac and cheese, shred your own cheddar from a block. Pre-shredded cheeses are coated with a powdery substance to keep them from flaking and will not melt smoothly. The fastest way to do this (it takes seconds!) is in a food processor fitted with a grater blade.
• TO STORE: Refrigerate mac and cheese in an airtight storage container for up to 5 days. 
• TO REHEAT: Rewarm leftovers in a pot on the stovetop over medium-low heat or in the microwave. 
• TO FREEZE: Freeze mac and cheese in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

Nutrition

Serving: 1(of 4) | Calories: 504kcal | Carbohydrates: 46g | Protein: 26g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 74mg | Potassium: 225mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 771IU | Vitamin C: 0.1mg | Calcium: 472mg | Iron: 2mg

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Spinach Artichoke Mac and Cheese

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Comfort food that’s healthy too? This time, you CAN have it all with Cauliflower Mac and Cheese! The recipe replaces the macaroni with tender cauliflower florets for a lightened up remake of everyone’s favorite cheesy pasta.

Why You’ll Love This Baked Cauliflower Mac and Cheese Recipe

• Bold Statement: Cauliflower Beats Noodles. Let’s be honest, the elbow noodles in traditional mac and cheese mainly serve as a vehicle for delivering cheesy goodness. Cauliflower brings some of its own flavor to the table, and all those nooks and crooks make it even better for holding cheese sauce. (Case in point? My Instant Pot Cauliflower Mac!)
• It’s Extra Creamy. The addition of Greek yogurt to the cheese sauce gives it a richer, creamier texture, along with a little bit of tang that complements the flavor of sharp cheddar. Having tested a number of different options, I prefer yogurt to cream cheese or heavy cream.
• Cauliflower Makes It Healthier. Pasta isn’t exactly a nutritional powerhouse, but cauliflower is a great source of fiber and lower in carbs than elbow noodles. Win! For those who need a low-carb or keto diet, this cauliflower mac and cheese is a great option. Be sure to check out this Cauliflower Casserole too.
• The Flavor Will Wow You. Many mac and cheese recipes are kind of one note, but this cauliflower mac and cheese has some depth to it thanks to the Greek yogurt, sharp cheddar, umami Parmesan, and a toasty whole wheat panko breadcrumb topping.

How to Make Cauliflower Mac and Cheese

The Ingredients

For the Cauliflower Mac and Cheese

• Cauliflower Florets. You can cut them from two small heads of cauliflower, or save yourself some prep time and buy the ones that come in a bag.
• Unsalted Butter. Even though this isn’t a traditional cheese sauce, it starts the traditional way: with a roux. That means beginning with butter!
• All-Purpose Flour. The next component of our roux. Flour thickens the sauce.
• Whole Milk. Whole milk is best, but you can use 2% if that’s what you have on hand, or substitute half-and-half for a richer sauce. 
• Dijon Mustard. Mustard gives the cheese sauce a little bit of pep and its acidity balances the richness of the dish. Even if you’re not a mustard fan, it’s a must in this cauliflower mac and cheese recipe.
• Kosher Salt. Kosher salt is always my choice for cooking.
• Black Pepper. Just enough to enhance the flavor, without distracting from it.
• Garlic Powder. There’s a time and a place for fresh garlic, and it’s not in mac and cheese! Garlic powder is garlicky without the pungency of fresh cloves.
• Cayenne Pepper. Use less if you’re cooking for kids (and those who are heat averse) and more if you’re in the mood to spice things up.
• Extra Sharp Cheddar Cheese. Buy a block and shred it yourself. This is critical!

• Full-Fat Greek Yogurt. Our secret weapon for a luxuriously creamy cheese sauce.

For the Topping

• Unsalted Butter. For some buttery flavor in the topping.
• Whole-Wheat Panko Breadcrumbs. Use regular panko if you can’t find whole wheat, or leave it out for a low carb option—it adds a nice crispy-crunch, but it’s not absolutely necessary in this recipe.
• Grated Parmesan Cheese. Parm isn’t a good melter, but it has a lot of great flavor—that’s why we use it as a topping!

The Directions

1. Pre-Cook the Cauliflower. Steam the cauliflower in the microwave until it’s al dente, then drain and pat it dry.

2. Make the Roux. Melt the butter in a Dutch oven or saucepan, then whisk in the flour. Once the flour is golden brown, slowly whisk in the milk and continue to cook until the sauce thickens.
3. Season. Lower the heat and whisk in all of the seasonings.

4. Add the Cheese. Stir in the cheese a small handful at a time.

5. Stir in the Yogurt. Remove the pot from the heat and add the Greek yogurt.

6. Fold in the Cauliflower. Gently stir in the cauliflower, then transfer the mixture to a greased baking dish.

7. Make the Topping. Melt the butter in a small saucepan or bowl, then stir in the panko and Parm. Sprinkle this mixture over the cauliflower mac and cheese.

8. Bake. Place the baking dish in the oven and bake until the cauliflower is fork tender and the sauce is bubbling up along the edges. Broil if desired, then rest 5 minutes before serving. ENJOY!

Recipe Variations

• Tex-Mex Cauliflower Mac and Cheese. Use pepper jack cheese instead of cheddar and replace the panko topping with crumbled tortilla chips. Serve with pico de gallo and sliced green onions.
• French Onion Cauliflower Mac and Cheese. Swap the cheddar for gruyere and fold caramelized onions into the cauliflower mixture before adding it to the baking dish. Sprinkle some fresh parsley or thyme on top when serving.
• Smoky Cauliflower Mac and Cheese. Instead of making the cheese sauce with cheddar, use smoked gouda.
• Loaded Cauliflower Mac and Cheese. Add cooked, crumbled Baked Bacon for some protein and bacon-y flavor and serve your cauli mac with an extra dollop of Greek yogurt and chives or green onions on top.
• Cheesy Cauliflower Rice. Instead of using cauliflower florets, use riced cauliflower. (See my Cauliflower Fried Rice post for how to make cauliflower rice, or use store-bought.) Now that the mac and cheese will be more liquidy with cauli rice.

Storage Tips

• To Store. Store leftovers in an airtight container in the refrigerator for up to 3 days. If you have a lot of leftovers, you can keep them in the casserole dish and tightly cover it with foil.
• To Reheat. Reheat leftovers in a 350 degrees F oven or microwave until warmed through. 
• To Freeze. Place leftovers in an airtight, freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating according to the instructions above.

What to Serve with Cauliflower Mac and Cheese

• Chicken. Round out your dinner by serving cauliflower mac and cheese alongside Grilled Chicken Breast or kid-friendly Chicken Tenders.
• Pork. Breaded Pork Chops are a fabulous accompaniment to cauli mac, or make meal bowls with Slow Cooker Pulled Pork.
• Beef. If you don’t have room in your oven for another recipe, make Air Fryer Steak on the countertop instead!
• Veggie Sides. Use cauliflower mac and cheese as your main dish and serve it with an easy side like Roasted Asparagus or Air Fryer Green Beans. (Pro-tip: Make extra panko topping and toss it with your vegetable side for some extra flavor and texture. It’s my go-to when I roast a big baking sheet of veggies!)
• Bread. You’re saving all those carbohydrates by eliminating the noodles, so now you have room for Rosemary Olive Oil Bread or Beer Bread with your cauliflower mac and cheese!

Recommended Tools to Make this Recipe

• Casserole Dish. A quality casserole dish will last for decades, which is why I like simple, classic white. It will never go out of style!
• Cheese Grater. It’s so important to shred your own cheese for this cauliflower mac and cheese recipe.
• Sharp Chef’s Knife. For cutting off all those cauliflower florets!

Recipe Tips and Tricks

• Don’t Use Pre-Shredded Cheese. Yes, store-bought bagged cheese is super convenient, but the white powdery stuff that coats the cheese to keep it from sticking is bad news for your mac and cheese. It’s an anti-caking agent that will keep the cheese from melting smoothly, resulting in a gritty sauce. It’s why I shred my own cheese for Gourmet Mac and Cheese, Instant Pot Mac and Cheese, and Brussels Sprouts Mac and Cheese.
• Steam the Cauliflower First. Roasted Cauliflower is delicious, but its flavor will make the cauliflower the star instead of the cheese sauce. You also can’t add it raw or it won’t cook through. Steaming it first is essential!
• Dry the Cauliflower Too. It will release some liquid into the creamy cheese sauce—just enough to give it the perfect consistency. If there’s too much water clinging to the cauliflower when you add it to the sauce, it will end up thin and bland.
• Use a Large Pot. You’ll need to accommodate not only the cheese sauce, but also 8 cups of cauliflower—and you’ll have to be able to stir it without it spilling over the edges and making a mess on your stovetop!
• Pour the Milk in Slowly. If you dump it all in at once, you’ll end up with lumps of flour in your cheese sauce. Not good! (While we’re on the subject of the sauce, don’t let it come to a boil either. After adding the milk, you’ll need to cook the sauce over low heat.)
• Let It Rest. The sauce will thicken after a quick rest once you pull your cauliflower mac n’ cheese out of the oven. 

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Cauliflower Mac and Cheese

Cauliflower mac and cheese replaces the macaroni with cauliflower florets for a lightened up remake of everyone’s favorite comfort food.

Course Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 355kcal

Author Erin Clarke / Well Plated

Ingredients

For the Cauliflower Mac and Cheese:

• 8 cups 1-inch cauliflower florets about 2 small heads or 28 ounces florets
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups whole milk 2% also works; use part half-and-half for a richer flavor
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/2 teaspoon coarsely ground black pepper
• 1/4 teaspoon garlic powder
• 1/8 to 1/4 teaspoon cayenne pepper
• 6 ounces FRESHLY SHREDDED extra sharp cheddar cheese about 1 1/2 cups (Do not use pre-shredded! It won’t melt smoothly.)
• 1/2 cup full-fat Greek yogurt

For the Topping:

• 3 tablespoons unsalted butter
• 3/4 cup whole-wheat panko breadcrumbs or regular panko
• 1/2 cup grated Parmesan cheese

Instructions

• Set the Greek yogurt out to come to room temperature. Place a rack in the center of your oven and preheat to 375°F. Generously coat a 9×13-inch baking dish with nonstick spray.
• Place the cauliflower in a large microwave-safe bowl and add 1 inch of water. Cover with a damp paper towel and microwave on high power for 4 minutes. Stir, then recover and microwave for 4 minutes more, until the cauliflower is slightly softened but still definitely fairly al dente. Drain into a colander, then spread into a single layer on paper or kitchen towels and pat dry. Let air dry while you make the sauce.
  
• In a Dutch oven or large, deep stockpot, heat the butter over medium heat.
• As soon as the butter melts, sprinkle the flour over the top and cook, whisking constantly, until flour turns light golden brown and smells lightly nutty, about 1 minute. Gradually pour in the milk, whisking constantly to prevent lumps from forming. Bring to a simmer and cook, stirring continuously to make sure the sauce doesn’t stick to the bottom, until the sauce thickens, 3-5 minutes.
  
• Reduce the heat to low. Whisk in the mustard, salt, black pepper, garlic powder, and cayenne pepper.
• Next, stir in the cheddar by small handfuls, adding it gradually and stirring all the while to ensure it melts smoothly. Make sure each addition of cheese melts before adding the next.
  
• Remove from the heat. Stir in the Greek yogurt.
  
• Add the cauliflower, stirring gently to combine. The sauce will seem very thick, but will thin out as water is released from the cauliflower when it cooks. Transfer the mixture to the prepared baking dish and spread into an even layer.
  
• Make the topping: In a small bowl, melt the butter. Add the Panko and Parmesan. Stir to combine, then sprinkle evenly over the top of the cauliflower mac.
  
• Bake for 25 to 35 minutes, or until hot and bubbly and the cauliflower is just fork tender. If you’d like to crisp the top, turn the oven to broil for a few minutes until golden in spots. Let rest 5 minutes, then serve.
  

Video

Notes

• TO STORE: Refrigerate cauliflower mac and cheese in an airtight container for up to 3 days.
• TO REHEAT: Reheat leftovers in a 350°F oven or microwave until warmed through.
• TO FREEZE: Place leftovers in an airtight, freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating according to the instructions above.

Nutrition

Serving: 1 (of 6) | Calories: 355kcal | Carbohydrates: 19g | Protein: 17g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 69mg | Potassium: 577mg | Fiber: 3g | Sugar: 7g | Vitamin A: 766IU | Vitamin C: 64mg | Calcium: 415mg | Iron: 1mg

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 Cauliflower does it all! If you can’t get enough of this healthy multitasking ingredient, here are some more cauliflower recipes to try.

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Roasted Cauliflower Bruschetta

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Figuring out what to do with a mass influx of zucchini is a challenge I relish every summer. These cheesy, crispy Zucchini Fritters are a sensational seasonal solution! A savory zucchini pancake, they’re crisp outside, tender inside, and great for a side or even brunch!

Why You’ll Love This Zucchini Recipe

• Tasty Way to Use Zucchini. Because whether you grow zucchini, have neighbors who share their wealth, or (like me) go wild at the farmers market with dreams of Healthy Zucchini Muffins dancing in your head, at one point or another this summer, you are going to end up with Way. Too. Much. Zucchini.
• Fritters Are a Little Something Different. Zucchini is a fantastic fast, healthy side dish, but by the time you’ve eaten multiple rounds of Grilled Zucchini, Sautéed Zucchini, and Roasted Zucchini, it’s time for something new.
• They’re Everything You Want in a Fritter. Each zucchini fritter is crispy on the outside, and tender and cheesy inside. Soggy and bland? Never! (See Potato Fritters for another tasty savory fritter recipe!).
• Zucchini Fritters Are Versatile. These zucchini fritters go well with just about any protein to make it a full meal, from Grilled Salmon in Foil to Air Fryer Chicken Breast. Or, top zucchini fritters with a runny egg and avocado and serve them as a meatless main dish.
• This Recipe Is Fail-Proof. Have you been victimized by zucchini fritter recipes in the past? This one won’t let you down! The fritters won’t fall apart when you flip them and they have perfect crispy, golden brown exteriors.

More About These Zucchini Fritters

To make zucchini fritters, combine shredded zucchini with breadcrumbs, eggs, and spices to make a savory, pancake-like batter that crisps on the stove.

I like to give my zucchini fritters an Italian twist with herbs and an Italian cheese like mozzarella or fontina, but you can play around with this recipe.

Zucchini fritters with feta will give it a Mediterranean flair; cheddar cheese is scrumptious and lends a classic all-American vibe.

Toss in a side of Baked Bacon in the Oven and you can even have zucchini fritters for breakfast.

How to Make Zucchini Fritters

The Ingredients

• Zucchini. Zucchini is mild and slightly sweet, making it the perfect veggie to star in these tasty fritters. Rich in vitamins, minerals, and antioxidants, zucchini is healthy too.

• Green Onions. For a hint of onion flavor.
• Eggs. Helps hold the fritters together.
• Flour + Breadcrumbs. These two ingredients give the fritters their shape and texture. I used Italian seasoned whole wheat breadcrumbs for a flavorful, healthy option.
• Spices. A simple mix of basil, garlic powder, a teaspoon salt, and pepper are all these fritters need.
• Lemon Zest. Adds brightness and accentuates all the other flavors.
• Cheddar. Melty, flavorful cheese adds richness to these wholesome fritters. Any cheese on the outsides of the fritters crisps up deliciously, and the cheese in the middle stays gooey.

• Toppings. Our favorite zucchini fritter toppings are Greek yogurt, lemon juice, and chives. Also could use sour cream, fresh herbs or Parmesan cheese.

The Directions

1. Prepare. Dry the zucchini with kitchen towel or paper towels.

2. Combine. Add the zucchini, green onions, eggs, breadcrumbs, flour, spices, and baking soda to a bowl.

3. Mix the Fritter “Batter”. Then fold in the cheese to the zucchini mixture. Form into patties.

4. Cook. In a large skillet or cast iron skillet, cook the zucchini fritters in oil until golden brown. After 4 minutes, flip the fritters and cook for 3 minutes more.
5. Serve. Season the cooked fritters with salt. Serve with lemon juice, yogurt, and chives. ENJOY!

Storage Tips

• To Store. Refrigerate leftover zucchini fritters in an airtight container for up to 3 days.
• To Reheat. Reheat gently on the stovetop with a bit of olive oil to crisp them back up and to prevent sticking. You can also rewarm leftovers in the microwave, but note they will be a little soggy. 
• To Freeze. Freeze cooked fritters flat and separated with sheets of parchment paper in the freezer for up to 3 months. Defrost overnight in the refrigerator and reheat as directed above.

What to Serve with Zucchini Fritters

• Bacon and Eggs. These fritters make an excellent addition to a breakfast spread! Serve them alongside Air Fryer Bacon and Egg White Frittata. (Add Fruit Salad for a perfect, well-rounded meal.)
• Salmon. Pair these fritters with Smoked Salmon and sour cream or Salmon Cakes and avocado.
• Chicken. Air Fryer Chicken Thighs, Chicken Tenders, or a Grilled Chicken Sandwich would be wonderful with these fritters.
• Sausage. These zucchini fritters would be delicious with Sausage and Peppers or Italian Sausage Skillet with Vegetables.
• Chickpea Dishes. Chickpea-based dishes and savory zucchini pancakes match well! Try Chickpea Salad, or for chickpea patties, these Chickpea Quinoa Burgers.
• Applesauce. Take inspiration from classic Potato Pancakes, and serve your fritters alongside Crockpot Applesauce.
• Dip. We love them with a dollop of Greek Yogurt Ranch Dip or for something more elevated, Smoked Salmon Dip.

Recommended Tools to Make this Recipe

• Non-Stick Skillet. Ideal for making these fritters.
• Food Processor. Use a grating blade for an easy, quick way to grate your zucchini—although the large holes of a box grater work too.
• Cheese Grater. Grating your own cheese is worth the extra step.

Recipe Tips and Tricks

• Dry the Zucchini Super Well. The difference between bland, soggy, fall-apart zucchini fritters and the best zucchini fritters you’ve ever had is all about wringing out as much liquid as you can from the shredded zucchini. Press the zucchini until it’s dry to the touch, or wrap it in a kitchen towel and squeeze it over the sink to remove the excess moisture.
• Use Small or Medium Zucchini. It has smaller seeds and a more pleasant flavor than those baseball-bat-sized zucchini you find after a week or two of neglecting your garden.
• Don’t Be Afraid to Use Your Hands. You’ll be able to mix the ingredients more evenly if you ditch the wooden spoon and get in there with your hands. Just go for it!
• Use a Non-Stick Skillet. This helps avoid the problem of having half your zucchini fritter come up with the spatula and half remain sticking to the pan.
• Adjust the Heat as Needed. If you notice the fritters are browning quickly before the inside has a chance to cook through, lower the heat a bit.
• Season After Cooking. A sprinkle of salt right after the fritters are done in the skillet will help give their flavor a boost.

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Zucchini Fritters

Crispy zucchini fritters are one of the best recipes to make with zucchini! Golden, cheesy, and never soggy. Serve as a side or top with an egg for breakfast.

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 7 minutes minutes

Total Time 27 minutes minutes

Servings 12 fritters

Calories 81kcal

Author Erin Clarke / Well Plated

Ingredients

• 5 cups shredded zucchini* about 21 ounces or 3 medium; no need to peel
• 3 green onions finely chopped
• 3 large eggs lightly beaten
• 1/2 cup Italian seasoned whole wheat breadcrumbs
• 1/3 cup white whole wheat flour or all-purpose flour
• 1 1/2 teaspoons dried basil
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt plus additional for serving
• 1/2 teaspoon ground black pepper
• 1 teaspoon baking soda
• Zest of 1 small lemon reserve fruit for serving
• 1/2 cup freshly grated, melty cheese such as cheddar, mozzarella, fontina, or gruyere
• 1-2 tablespoons olive oil for frying
• Plain nonfat Greek Yogurt for serving
• Chopped fresh chives or green onions for serving
• Squeeze fresh lemon juice from lemon above

Instructions

• If you’d like to keep the fritters warm between batches, preheat your oven to 200℉. Spread the shredded zucchini onto a clean kitchen towel and press out as much moisture as possible, changing the towel once or twice as needed.
• Place the zucchini in a large bowl, then add the green onions, beaten eggs, breadcrumbs, flour, basil, garlic powder, salt, pepper, and baking soda.
  
• Mix with a fork until completely combined, switching to use your fingers if needed to make sure all of the ingredients are evenly distributed. Fold in the cheese.
  
• In a large nonstick skillet, heat 1 tablespoon of the olive oil over medium heat. Scoop a scant 1/4-cup portion of the fritter batter onto the frying pan and flatten into an even layer.
  
• Cook until golden on the first side until dark golden, about 4 minutes, then flip and continue cooking until the second side is golden as well, about 3 minutes more. Depending upon your skillet, you may need to adjust the heat as you go to ensure the pancakes cook all the way through but still get crisp on the outside without burning.
  
• As soon as they come off of the skillet, season the freshly cooked fritters with an additional pinch of kosher salt. Repeat with the remaining pancakes, keeping batches warm in the oven as desired. If excess liquid collects in the bottom of the bowl, discard it. Serve warm, topped with a squeeze of fresh lemon juice, Greek yogurt, and chives as desired.

Video

Notes

• *To quickly grate zucchini, trim off the ends, then use the grater blade of your food processor.
• *Be sure to measure the shredded zucchini. If you use a different amount than called for in the recipe, the fritters may not hold together.
• TO MAKE GLUTEN-FREE: I have not tried this recipe gluten free, but I believe you could swap oat flour for the whole wheat flour and gluten free breadcrumbs, plus a pinch of extra salt, pepper, and Italian seasoning for the seasoned breadcrumbs.
• TO STORE: Refrigerate leftovers in an airtight storage container for up to 3 days.
• TO REHEAT: Reheat gently on the stovetop with a bit of olive oil to crisp them back up and to prevent sticking. You can also rewarm leftovers in the microwave. 
• TO FREEZE: Freeze cooked fritters flat and separated with sheets of parchment paper in the freezer for up to 3 months. Defrost overnight in the refrigerator and reheat as directed above.

Nutrition

Serving: 1(of 12), without yogurt | Calories: 81kcal | Carbohydrates: 8g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 46mg | Potassium: 173mg | Fiber: 1g | Sugar: 2g | Vitamin A: 241IU | Vitamin C: 11mg | Calcium: 56mg | Iron: 1mg

More Zucchini Recipes

Breakfast & Brunch

Zucchini Waffles

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Quick Breads

Vegan Zucchini Bread

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Main Dishes

Stuffed Zucchini

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Meet the Fruit Salad recipe we all need. A rainbow of sweet blueberries, strawberries, pineapple, and kiwi tossed in a bright, citrusy honey poppy seed dressing, this is a big bowl of beautiful!

Why You’ll Love This Healthy Fruit Salad Recipe

• Colorful. This is my absolute favorite fruit salad, ever. With just about every color in the rainbow, you’ll be hard-pressed to find another side dish that looks this vibrant on your table. The combination of fruits is striking (so many colors!).
• Texture On Point. A mix of softer and firmer fruits give it a perfect array of textures. Not too mushy, not too crunchy.
• Crowd-Pleasing. Who doesn’t love fruit? While some might be more skeptical of a Spinach Strawberry Salad, Kids, adults, and everyone in between can find something they like in a pure fruit salad. The fruit itself is delicious, and the dressing makes the fruit pop and taste like an even better, fresher version of itself.
• Versatile. While the recipe I’m sharing is my favorite go-to blend of fruit, by all means, feel empowered to wing it and change up the fruit based on what’s in season and what your friends and family enjoy most.
• Good for You. Packed with oodles of nutritious fruits and a vitamin C-packed dressing, this fruit salad is healthy! This recipe relies on the natural sweetness of the fruit instead of added sugars. A touch of honey is all this salad needs to taste its absolute best!

How to Make Fresh Fruit Salad

The Ingredients

For the Fruit

• Berries. Since I primarily make summer fruit salad, strawberries and blueberries are my two favorite fruits to add to it. Both are high in vitamin C, and blueberries especially pack antioxidants.
• Pineapple. Tropical flair! Its bright taste makes the salad more dynamic. Pineapple is also high in nutrients like vitamin C and manganese and contains antioxidants.
• Grapes. Seedless red grapes add crunch and are short on prep time. Simply rinse and dry them, and they are ready to add (no need to halve grapes for fruit salad—unless you are feeling very fancy). Check out this Grape Salad too.
• Kiwi. This little green powerhouse is PACKED with vitamin C, and it makes the fruit salad (and this Strawberry Kiwi Smoothie) taste sunny.

• Banana. An extra layer of vacation vibes and natural sweetness. Its creamy texture is a nice contrast with the other fruit. Plus, they’re packed with potassium.
• Mint. Add chopped fresh mint just before serving for a special final touch and freshness (I love it on Watermelon Salad too).

For the Honey Lime Dressing

• Orange Juice + Zest. Sweet, citrusy orange juice and zest add scrumptious, refreshing flavor to the dressing.
• Lime Juice + Zest. For this recipe, lime juice is what you put on fruit salad to keep it from turning brown. It also adds a wonderful hint of acidity.
• Honey. Makes the fruit taste as sunny as a summer day.
• Vanilla Extract. The secret fruit salad dressing ingredient that will have your guests asking for the recipe.
• Poppy Seeds. A fun addition that makes this salad extra special.

The Instructions

1. Chop the Fruit. Skip the banana for now.

2. Whisk the Dressing. A liquid measuring cup works well for this.

3. Add the Dressing. You’re almost there!

4. Toss and Refrigerate. Tossing very gently is how you keep fruit salad from getting soggy.

5. Add the Banana. ENJOY!

Recipe Variations

• Fruit Salad with Lemon. Swap the lime zest and juice for lemon.
• Crunchy Fruit Salad. For some added texture and crunch, toss in some nuts (my recommendation would be almonds or pecans), cucumber, or toasted coconut. Dried fruits can also be a nice way to add some textural dimension to fruit salad recipes too.
• Summer Fruit Salad. In the summertime, this salad is wonderful with stone fruit (such as cherries, nectarines, peaches, apricots, and plums). Honeydew, cantaloupe, or watermelon are also nice choices. As for berries, grab a handful of raspberries, blackberries, and/or blueberries. If adding raspberries, wait to add them just before serving, as they are quite delicate.
• Fall Fruit Salad. Try using pears, apples, and dried cranberries (this variation is a great side dish for Christmas and Thanksgiving).
• Winter Fruit Salad. A selection of fresh oranges (e.g., blood orange or care cara), canned mandarin oranges, or pomegranate arils is a scrumptious cold-weather combination.

Storage Tips

• To Store. Fruit salad tastes best the day it is made, if you truly must it can be made before as long as none of the fruits are ones that will turn brown (like apples or bananas). About 3 days is how long fruit salad will last in the refrigerator. Serve with a slotted spoon to avoid collecting too much excess juice.
• To Freeze. Perfect for smoothies! Spread your leftover fruit onto a parchment-lined baking sheet. Freeze until firm, then transfer the fruit to a ziptop bag and freeze for up to 3 months.

What to Serve with Fruit Salad

• Breakfast Food. Fruit salads are good for breakfast! Whether you go sweet with Healthy Banana Bread or savory with a Healthy Breakfast Casserole, fruit salad is a great dish to pair with breakfast recipes.
• Burgers. Freshen up your cookout spread and pair fruit salad with your favorite burger, such as a Turkey Burger, Vegan Burger, or Salmon Burger.
• Barbecue. Fruit salad goes well with barbecue recipes like Instant Pot Ribs, Crockpot BBQ Chicken, and Slow Cooker Pulled Pork.
• Turkey. Try one of the winter or fall variations (see “Recipe Variations” above) at Thanksgiving with roasted turkey.
• Dessert. Fruit salad can be a dessert! Top your fruit salad with whipped cream, and enjoy it alongside a batch of Fruit Pizza Cookies (or any of these other cookie recipes). A Midwest version would toss in some mini marshmallows too.

Recommended Tools to Make this Recipe

• Measuring Spoons. Magnetic strips keep them well organized.
• Citrus Juicer. It’s easy to press, which helps squeeze more juice.
• Measuring Cups. Microwave and dishwasher safe.

Recipe Tips and Tricks

• Better Fruit Means Better Salad. When selecting fruits, keep in mind that at the end of the day, the quality of the fruit is the most important part of a great-tasting fresh fruit salad. Therefore, my top tip for the best fruit salad recipe is to choose ripe, in-season fruit. This salad is all about the fruit. The better your fruit tastes, the better your salad will be.
• Use Pre-Cut Fruit. Don’t be afraid to purchase the pre-cut fruit for this fruit salad. For example, coring, peeling, and cutting a pineapple can be time-consuming. Save time by purchasing fresh pineapple chunks or rings, which are typically available in the grocery store produce section.
• Proper Prep. This is an easy fruit salad recipe, so the little things make a big difference. Try and chop all the fruit to roughly the same size to give the salad a nice presentation and makes it easier to eat. It is also imperative that you allow any washed fruit to dry completely before using it in the salad. Even a little extra liquid can make your salad soggy.

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Fruit Salad

The BEST fruit salad recipe! Tossed in honey-lime poppyseed dressing, this easy fruit salad tastes bright, refreshing, and is always popular.

Course Salad

Cuisine American

Prep Time 20 minutes minutes

Cook Time 3 minutes minutes

Total Time 25 minutes minutes

Servings 12 (about 13 cups)

Calories 126kcal

Author Erin Clarke / Well Plated

Ingredients

FOR THE FRUIT SALAD:

• 1 pound fresh strawberries sliced and halved (about 3 cups)
• 1 pound diced fresh pineapple about 3 cups
• 1 pint fresh blueberries about 2 cups
• 5 kiwi fruit peeled and cut into bite-sized pieces (about 2 cups)
• 2 cups seedless red grapes
• 1 large banana* peeled and cut into bite sized pieces (about 1 cup)
• Chopped fresh mint optional

FOR THE DRESSING:

• zest of 1/2 medium orange
• juice of 1/2 the same medium orange about 3 tablespoons
• zest of 1 small lime or 1/2 small lemon
• juice of the same 1 small lime or 1/2 small lemon
• 3 tablespoons honey
• 1 teaspoon pure vanilla extract
• 1 tablespoon poppy seeds

Instructions

• If you will not be serving the fruit salad right away, place all of the fruit except the banana in a large serving bowl: strawberries, pineapple, blueberries, kiwi, and grapes.
  
• In a small bowl or large measuring cup, whisk together the dressing: orange zest and juice, lemon zest and juice, honey, vanilla extract, and poppy seeds.
  
• Pour the dressing over the fruit and with a large spoon.
  
• Toss gently to combine. Cover and refrigerate for at least 30 minutes to allow the juices to marry (1 hour is even better).
  
• Just before serving, stir in the banana. Sprinkle with fresh mint. Enjoy!
  

Video

Notes

• *The banana will turn a little brown as it sits and its flavor will become more pronounced, which is why I suggest to add it just before serving. If this doesn’t bother you, feel free to add it right away.
• TO STORE: Fruit salad tastes best the day it is made, but can be refrigerated for up to 3 days. Serve with a slotted spoon to avoid collecting too many of the excesses juices.
• TO FREEZE: My favorite for smoothies! Spread your leftover fruit onto a parchment-lined baking sheet. Freeze until firm, then transfer the fruit to a ziptop bag and freeze for up to 3 months.

Nutrition

Serving: 1of 12 (about 1 heaping cup) | Calories: 126kcal | Carbohydrates: 31g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 347mg | Fiber: 4g | Sugar: 23g | Vitamin A: 111IU | Vitamin C: 83mg | Calcium: 41mg | Iron: 1mg

More Healthy Salads with Fruit

The options for using fruit in delicious salads are endless. Here are some of my other favorites:

Salads

Red White and Blue Quinoa Fruit Salad

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Salads

Spinach Strawberry Salad with Balsamic Poppy Seed Dressing

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Salads

Grilled Chicken Salad

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If you are the sort of person who believes that a cheeseboard can stand in for a full meal, then this Antipasto Salad will be to your taste. And, might I add, your taste is excellent.

Why You’ll Love This Italian Salad Recipe

• Impressive and Easily Transportable. Which means it’s perfect to take along to potlucks. Antipasto salad looks good on a serving platter and everyone loves the big, bold flavors in this dish.
• Speedy Side. This pulls together quickly! Need a little extra something to round out that pasta dinner? This antipasto salad is the perfect side for Pesto Pasta or Vegetable Lasagna!
• No-Cook Summer Dinner Worthy. When you just want to sit on the patio and enjoy an effortless meal after work, this is it. (This Italian Chopped Salad is another great option).
• Easily Customizable. Make it meatless! Add more meat! Subtract the olives! (Wait! What are you doing?! Never subtract the olives!) Antipasto salad is one of those fabulous recipes that’s super versatile and forgiving, so you pretty much can’t go wrong.

More About This Antipasto Salad

Ready for your new go-to summer salad? Looking for an especially elevated excuse to turn a cheeseboard into dinner? Antipasto salad is the recipe for you!

So what is the difference between antipasto and antipasto salad?

• Antipasto is the traditional first course of an Italian meal.
• It usually includes a mix of assorted cured meats like prosciutto, mortadella and salami, cheeses, and marinated vegetables like artichokes and red peppers.
• An antipasto salad is made with those classic Italian starter items piled atop crisp greens, with a simple balsamic vinaigrette that ties this whole tasty situation together.
• Essentially, the lettuce is the only difference.

This is why it is called antipasto salad, because all these common first course ingredients are mixed into one delicious salad.

Like a good charcuterie board or Italian Pasta Salad, this simple antipasto salad makes friends wherever it goes.

Just about the only way I can imagine improving the recipe is by washing it down with a glass of crisp wine.

How to Make Antipasto Salad

The Ingredients

• Romaine + Arugula. Our cold antipasto salad recipe starts with a base of crisp chopped romaine and peppery arugula. (Arugula is the base of this yummy Burrata Salad too!)
• Prosciutto. Silky and salty, this is always the first item on my antipasto board to disappear.
• Salami. Everyone loves it!
• Olives. A little briny. A lotta salty. I struggle with commitment and like a medley of green olives and kalamata olives here, but feel free to stick with just one if you have a preference. Do not use the olives from a can; while they have their place (supreme pizza), they don’t cut it here (nor in Niçoise Salad).
• Marinated Artichoke Hearts. To lighten things up.
• Roasted Red Peppers. Colorful and sweet. Prefer a little heat? Try pepperoncini.
• Feta. Salty, creamy, and absolutely scrumptious on this salad.

• Cherry Tomatoes. Bright and juicy, they bring the salad balance.
• Antipasto Salad Dressing. Some good-quality extra virgin olive oil, Dijon, garlic, and balsamic vinegar create a light and flavorful homemade Italian dressing that brings this salad to life.

The Directions

1. Make the base. Add the romaine and arugula to a bowl.
2. Whisk Together the Dressing. Pour half of it over the lettuce.
3. Assemble. Add your goodies and a bit more of the dressing. Finish with the feta and parsley. ENJOY!

Recipe Variations

• Antipasto Salad Wraps. Roll the ingredients up into a tortilla; layer on the lettuce first, followed by the cheese, meats, veggies, and a drizzle of dressing.
• Antipasto Salad Pizza. Brush pizza dough (perhaps my Whole Wheat Pizza Dough or try them on a Naan Pizza) with olive oil, then add some freshly grated Parmesan over the top. Bake until it’s golden and crispy on the edges, then pile the antipasto salad on top; slice and serve.
• Vegetarian Antipasto Salad. You can omit the meat altogether, substitute it with Grilled Eggplant and Grilled Zucchini, swap in a can of rinsed chickpeas, or use some high-quality plant-based meat substitutes.
• More Topping Ideas. Add slices of fresh mozzarella cheese, fresh basil leaves or oregano, marinated mushrooms, pepperoni, thinly sliced red onions—there are endless variations when it comes to antipasto salad.

Storage Tips

• To Store. Cover and store leftovers in the refrigerator for up to 1 day.

What to Serve with Antipasto Salad

• Cocktails. If you’re going to eat this al fresco on the patio, you should pair it with a light, summery cocktail like my Italian Margarita.
• Veggie Sides. Serve veggie side dishes like Roasted Zucchini or Roasted Asparagus alongside your antipasto salad or pile them right in!
• Bread. No Knead Focaccia or Rosemary Olive Oil Bread both complement the flavors in this salad.
• Whole Grains. You can bulk up the salad further with healthy full grains. Try farro for an extra-Italian option, quinoa for even more protein, or brown rice.

Recommended Tools to Make this Recipe

• Mixing Bowls. Ideal for preparing and serving this Mediterranean antipasto salad.
• Non-Slip Cutting Board. This cutting board won’t slip away while you’re prepping the ingredients.
• Salad Spinner. The easiest way to wash and dry lettuce.

Recipe Tips and Tricks

• Use the Best Ingredients. Like traditional antipasto, the success of antipasto salad relies on its ingredients. Choose good-quality ingredients and you’ll be rewarded with a dish that is so sublime, you’ll wonder if it’s ever worth cooking again.
• Don’t Forget to Pit the Olives. The downside of buying fancypants olives is that a lot of them still have the pits inside. If you don’t have an olive pitter, you can push the pits out with a stainless steel straw. Another option is to pit them with a chef’s knife—set an olive on a cutting board, place the blade of your knife on top of the olive (sideways, like you would to remove garlic skin), then press down on the blade with the heel of your palm to smash the olive. This loosens it from the pit so you can peel the olive “meat” away; it’s not pretty, but it does the job!
• Keep the Lettuce Crisp. If you’re making this for a party, I recommend bringing the dressing in a small jar and adding it just before serving to prevent the lettuce from getting sad and soggy.

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Antipasto Salad

This low-carb antipasto salad is an EASY crowd-pleaser with chopped romaine and Italian classics like salami, olives, cheese, and prosciutto.

Course Appetizer, Salad, Side Dish

Cuisine Italian

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 340kcal

Author Erin Clarke / Well Plated

Ingredients

FOR THE SALAD:

• 2 hearts romaine lettuce chopped into bite-size pieces (about 7 cups)
• 4 ounces baby arugula leaves about 4 cups
• 4 ounces Genoa salami quartered lengthwise, then cut into bite-size pieces
• 4 ounces sliced prosciutto chopped into bite-size pieces
• 6 ounces marinated quartered artichoke hearts drained and patted dry
• 1/2 cup mixed olives about 3 ounces
• 12 ounces roasted red peppers drained, coarsely chopped, and patted dry
• 1 pint cherry or grape tomatoes halved
• 1/3 cup crumbled feta cheese
• Chopped fresh parsley, basil, chives, or a combination

FOR THE DRESSING:

• 1/4 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon minced fresh garlic
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Instructions

• In an extra-large bowl, place the romaine and arugula. In a small bowl or measuring cup, make the dressing: Whisk together the olive oil, vinegar, mustard, garlic, salt, and pepper until smoothly combined (or put all of the dressing ingredients in a mason jar, seal, and shake to combine). Pour half of the dressing over the salad and toss to coat. The leaves should be lightly moistened.
• Arrange the salami, prosciutto, artichokes, olives, red peppers, and tomatoes on top of the greens. Drizzle with a bit more dressing to moisten. Sprinkle with feta and parsley. Enjoy immediately or refrigerate for 1 hour prior to serving.

Video

Nutrition

Serving: 1of 6 | Calories: 340kcal | Carbohydrates: 10g | Protein: 10g | Fat: 29g | Saturated Fat: 8g | Cholesterol: 35mg | Potassium: 439mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1520IU | Vitamin C: 53.3mg | Calcium: 117mg | Iron: 2mg

More Hearty Salad Recipes

Salads

Steak Salad

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Salads

Harvest Salad

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Salads

BLT Chopped Salad

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Buckwheat is a nutritious grain-like seed with an earthy flavor that can be used as a wheat or other grain substitute. By following my guide below, you’ll gain the confidence and knowledge needed to make buckwheat on the stove for delicious and healthy buckwheat dishes in your own kitchen.

What is Buckwheat?

If you’re looking to expand your culinary horizons and add a healthy twist to your meals, look no further than buckwheat.

This versatile grain, despite its misleading name, is not a form of wheat at all!

In fact, it belongs to the family of pseudo-cereals and offers a host of health benefits.

From its high protein content to its gluten-free nature, buckwheat has become a popular choice for those seeking a nutritious and delicious addition to their diet.

Buckwheat has a distinct earthy flavor and a triangular shape.

It can be cooked and enjoyed in various forms, such as groats (whole grains), flour, noodles, or used as an ingredient and recipes like buckwheat porridge, Buckwheat Pancakes, and more.

Buckwheat can make a great addition to stir-fries and salads, or be served as a side dish.

Health Benefits of Buckwheat

Buckwheat offers a range of health benefits due to its nutrient composition and unique properties. Here are some notable health benefits of buckwheat:

• Gluten-free. Buckwheat is naturally gluten-free, making it suitable for people with gluten sensitivities or those following a gluten-free diet. It provides a nutritious alternative to wheat-based products.
• Nutrient-rich. Buckwheat is packed with essential nutrients, including fiber, protein, vitamins (B-complex vitamins, vitamin E), and minerals (magnesium, copper, manganese, phosphorus). Buckwheat is also a great source of potassium.
• Heart Health. Buckwheat contains rutin, a flavonoid known for its potential to support cardiovascular health. Rutin helps to improve blood flow, reduce inflammation, and promote healthy blood vessel function.*
• Blood Sugar Management. The fiber and protein content in buckwheat contributes to a slower release of glucose into the bloodstream, promoting balanced blood sugar levels. This could make buckwheat beneficial for individuals with diabetes or those looking to manage their blood sugar.
• Digestive Health. The high fiber content of buckwheat supports healthy digestion and acts as a prebiotic.
• Antioxidant Properties. Buckwheat contains antioxidants, such as phenolic compounds and flavonoids, which help protect cells from damage caused by harmful free radicals. Antioxidants have been linked to a reduced risk of chronic diseases, including certain types of cancer and age-related conditions.
• Lower Cholesterol Levels. Studies suggest that buckwheat may help lower cholesterol levels. The fiber and compounds like plant sterols in buckwheat can inhibit the absorption of cholesterol in the body.

Should I Toast My Buckwheat?

Toasting buckwheat can add a delightful nutty flavor and enhance its overall taste. However, toasting buckwheat is a matter of personal preference and depends on the specific recipe or dish you are preparing.

• Flavor Enhancement. Toasting buckwheat in a dry skillet or pan before cooking can bring out its natural nutty flavor. This toasting process adds depth and richness to the grain, enhancing the overall taste of your dish.
• Texture. Toasting buckwheat can also impact its texture. It can make the grains slightly firmer and give them a pleasant, chewy texture.
• Recipe Considerations. Toasting is particularly beneficial for dishes where the nutty flavor can complement and enhance other ingredients. For example, toasted buckwheat can work well in salads, stir-fries, or as a base for pilafs.
• Cooking Time. Toasting buckwheat may slightly increase its cooking time as the grains become firmer.

That being said, toasting buckwheat is not mandatory.

If you prefer a milder flavor or are short on time, you can skip the toasting step and cook the buckwheat as is. It will still provide you with its nutritious benefits and can be enjoyed in various dishes.

How to Make Buckwheat on the Stove

The Ingredients

• Buckwheat. The most common type you’ll find in most grocery stores is raw untoasted or toasted buckwheat groats. (I like Bob’s Red Mill.)
• Water. The rice-to-buckwheat ratio is critical. It’s 2:1 (2 parts water to 1 part buckwheat).

The Directions

1. Toast the Buckwheat (Optional). Toast the buckwheat groats in a dry skillet.

2. Rinse the Buckwheat. Use a fine mesh strainer and rinse until the water runs clear.

2. Boil the Water Then Add the Buckwheat. Make sure your saucepan can hold the buckwheat and water without boiling over.
3. Cover and Simmer. Allow to simmer for about 13-15 minutes, or until all of the water has been absorbed. 

3. Remove from Heat and Fluff with a Fork. Remove from heat and after 10 minutes, fluff and top with fresh herbs as desired. ENJOY!

Storage Tips

• To Store. Let the buckwheat cool before storing in an airtight container. Refrigerate cooked buckwheat for up to 5 days.
• To Reheat. Add the buckwheat and a small amount of water or broth (or an ice cube!) to a microwave-safe bowl and microwave for 1-2 minutes until reheated.
• To Freeze. Freeze cooked, cooled buckwheat in a freezer-safe storage container for up to 3-6 months. Thaw overnight in the refrigerator before reheating.

Ways to Use Buckwheat

• Salads. Add a scoop of buckwheat to any salad for a boost of filling fiber and nutrition. Or swap it for other whole grains like wheatberries or the quinoa in this Quinoa Salad.
• Main Dishes. Add cooked buckwheat to Italian Stuffed Peppers.
• Stir Fries. Buckwheat can make a great swap in stir-fries. Serve buckwheat with Teriyaki Chicken Stir Fry,  Tofu Stir Fry, or any of these other stir fry recipes.

Recommended Tools to Make this Recipe

• Mesh Strainer. Perfect for rinsing grains like buckwheat and rice.
• Wooden Spoons. The best wooden spoons.
• Measuring Cups. Perfect for getting the buckwheat-to-water ratio.

Buckwheat Tips and Tricks

• Rinse. This removes any debris and helps the buckwheat cook up with a better final texture.
• Ratios and Cooking Times. Remember the proper water-to-buckwheat ratio and cooking times for various buckwheat preparations. The ratio is 2:1 water to buckwheat. (So 2 cups water for every 1 cup of buckwheat).
• Enhance the Flavor. Experiment with adding herbs, spices, and seasonings to elevate the taste of your buckwheat dishes.
• Storage and Shelf Life. Store buckwheat in a cool, dry place for 2 to 3 months, or freeze for 6 months or longer.
• Consider Toasting. Toasting buckwheat is an optional step but it does build extra flavor if you’re looking to maximize your buckwheat experience.

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How to Cook Buckwheat

Guide to how to cook buckwheat on the stove. A nutritious, gluten free grain-like seed with an earthy flavor, use it for salads, soups, sides and more!

Course Side Dish

Cuisine American, European, Mediterranean

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Servings 4 cups cooked

Calories 171kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 cups of water
• 1 cup buckwheat toast if raw*, or use toasted buckwheat
• Chopped fresh cilantro parsley or herbs of choice (optional)
• 1/4 teaspoon kosher salt optional
• 1 tablespoon unsalted butter optional

Instructions

• In a medium-large sauce pan, bring the water to a boil over high heat.
• Rinse the buckwheat: Place buckwheat in a mesh strainer and rinse under cold water until water runs clear.
  
• Once the water is boiling, add buckwheat, salt, and butter (if using) and stir to combine.
  
• Reduce the heat to low and cover the saucepan. Allow to simmer for about 13-15 minutes, or until all of the water has been absorbed.
• Once the buckwheat is fully cooked, remove the saucepan from the heat and let it sit for 5-10 minutes with the lid still on. This will allow the buckwheat to absorb any remaining moisture and become fluffy.
• After 10 minutes, remove the lid and fluff with fork. Avoid too much stirring to prevent buckwheat from becoming mushy. Top with herbs as desired.
  

Optional Step:

• *Toast buckwheat (recommended for raw buckwheat groats) before cooking: Heat a dry skillet over medium heat, add the rinsed buckwheat and toast for 3-5 minutes, stirring frequently until the grain turns golden brown.
  

Notes

*OPTIONAL STEP: Toast buckwheat (recommended for raw buckwheat groats) before cooking: Heat a dry skillet over medium heat, add the rinsed buckwheat and toast for 3-5 minutes, stirring frequently until the grain turns golden brown.

 

• TO STORE: Let the buckwheat cool before storing in an airtight container. Refrigerate cooked buckwheat for up to 5 days.
• TO REHEAT: Add the buckwheat and a small amount of water or broth (or an ice cube!) to a microwave-safe bowl and microwave for 1-2 minutes until reheated.
• TO FREEZE: Freeze cooked, cooled buckwheat in a freezer-safe storage container for up to 3-6 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1 cup cooked | Calories: 171kcal | Carbohydrates: 30g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Potassium: 196mg | Fiber: 4g | Sugar: 0.003g | Vitamin A: 87IU | Calcium: 12mg | Iron: 1mg

*Health benefits of buckwheat found on healthline.com.

Even broccoli skeptics will change their minds after trying this Sautéed Broccoli recipe. No one can resist these garlicky, lightly seared florets—especially with freshly grated Parmesan cheese and lemon zest!

Why You’ll Love This Easy Broccoli Recipe

• Quick and Easy. This is a recipe that requires minimal (and simple!) ingredients, minimal time, and minimal effort. All that adds up to the kind of side you can throw on the stovetop while you focus on your main. (Stuffed Chicken Breast perhaps?)
• Healthy. Broccoli is loaded with vitamins, minerals, and antioxidants. It’s a fabulous source of fiber too, which makes it a great way to round out a meal—it’ll leave you feeling full and satisfied!
• Delicious. I love my Roasted Broccoli, Grilled Broccoli, and Air Fryer Broccoli, but I have to admit, this easy sautéed broccoli recipe has made its way into my weekly rotation because it’s fast and so dang irresistible.
• Perfect Texture. Not too firm and not too soggy—the pan-frying adds a hint of char, without overdoing it.
• Versatile. I love adding lemon zest and Parmesan for some Italian-inspired flair, but you can take this dish in many different directions. (It’s also a great way to use the neglected seasoning blends, fancy infused oils, and vinegars in your pantry.)

About This Sautéed Broccoli Recipe

The challenge of sautéing broccoli is to get it to become crisp-tender without burning. Because of its odd shape, it’s virtually impossible to pan-fry broccoli on the stovetop unless you’ve minced it into bits.

The secret to frying broccoli: add a little bit of water to the skillet.

• Adding water creates steam that surrounds the broccoli, cooking it from every uneven angle.
• The result is broccoli that never disappoints—it’s got the flavor from frying, the fork-tender texture from steaming, and it pairs beautifully with just about any main dish.

How to Make Sautéed Broccoli

The Ingredients

• Extra-Virgin Olive Oil. For that nice sear and some healthy fats.
• Broccoli. Cut it into medium-size florets.
• Kosher Salt. The best salt for cooking!
• Ground Black Pepper. Add extra for a more peppery side.
• Garlic. Cut this into slices so you get big, bold garlic flavor and the garlic doesn’t burn.
• Water. Just a little, because we want the broccoli to steam, not boil.
• Lemon. Optional, but highly recommended.
• Grated Parmesan Cheese. Use freshly grated if you can; it melts into the broccoli, unlike the “shaky cheese” in the can you buy from the pasta aisle.
• Red Pepper Flakes. If you want to give your broccoli a kick!

The Directions

1. Pan-Fry. Get those florets a little crispy.

2. Add Garlic. The slices will start to smell yummy.

3. Steam. This softens the broccoli just enough without making it mushy.

4. Season. Add the lemon zest and Parmesan to the sautéed broccoli, season to taste, and ENJOY!

Recipe Variations

• Sautéed Broccoli With Crispy Breadcrumbs. Before cooking the broccoli, heat a teaspoon of oil in the skillet and add 1/4 cup of Panko breadcrumbs. Cook for a minute or two, until the Panko is toasty, then transfer to a small bowl and season with salt and pepper. Wipe out the pan and proceed with the recipe; sprinkle the Panko on the broccoli after plating.
• Extra-Lemony Sautéed Broccoli. Serve the broccoli with a squeeze of fresh lemon juice.
• Asian-Inspired Sautéed Broccoli. Pan-fry the broccoli in sesame oil; omit the lemon zest and Parmesan and instead add low-sodium soy sauce to taste and sesame seeds before serving.
• Nutty Sautéed Broccoli. Toast pine nuts or almond slivers in the pan before cooking the broccoli; sprinkle the toasted nuts over the broccoli before serving. 

Storage Tips

• To Store. Refrigerate sautéed broccoli in an airtight storage container for up to 5 days.
• To Reheat. Heat leftovers in a skillet set over medium heat or in the microwave.
• To Freeze. Freeze the broccoli in an airtight container or freezer bag for up to 3 months, then thaw in the refrigerator before heating. Note that the flavor and texture will change upon freezing and thawing, so it’s not ideal, but it is doable.

What to Serve with Sautéed Broccoli

• Seafood. Broccoli and seafood is always a great pairing, and the flavors in this sautéed broccoli work particularly well with fish. Pair it with Grilled Salmon or Garlic Butter Shrimp.
• Chicken and Meat. Serve your sautéed broccoli with Oven-Baked Chicken Thighs, Breaded Pork Chops, or another favorite main dish.
• Whole Grains. Make a meatless meal by pairing your broccoli with Lemon Rice, quinoa, or farro.
• Pasta. Toss sautéed broccoli with simple pasta dishes like Garlic Shrimp Pasta or Chicken Pesto Pasta.

Recommended Tools to Make this Recipe

• Sharp Chef’s Knife. Always essential for cutting a veggie like broccoli.
• Extra Large Cutting Board. This board gives you some additional room to work with!
• Nonstick Skillet. Using a nonstick skillet makes cleanup a whole lot easier.

Recipe Tips and Tricks

• Cut the Broccoli into Uniform Pieces. This will ensure that all of the broccoli florets cook evenly, so you’re not left with some that are hard and raw tasting and others that are mushy.
• Don’t Overcrowd the Skillet. When you’re pan-frying the broccoli, it needs space so it gets nicely browned. You don’t want it to steam until the second part of the recipe, when you add the water.
• Be Careful When Adding the Water. It could spatter a bit, so instead of pouring it in a tablespoon at a time, I put all 3 tablespoons in a small measuring cup so I can quickly pour in the water with one hand and cover the skillet with the other.
• Cook until Crisp-Tender. Sautéed broccoli really doesn’t need a whole lot of time in the skillet. Keep a close eye on it and take it off the heat as soon as it’s a vibrant green and tender but not soft.

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Sautéed Broccoli

No one can resist this healthy, garlicky sautéed broccoli recipe—especially with freshly grated Parmesan cheese and lemon. So fast and easy!

Course Side Dish

Cuisine American

Prep Time 6 minutes minutes

Cook Time 8 minutes minutes

Total Time 14 minutes minutes

Servings 4 servings

Calories 134kcal

Author Erin Clarke / Well Plated

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 pound broccoli cut into florets (about 6 cups florets)
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 2 garlic cloves thinly sliced
• 3 tablespoons water
• Zest of 1/2 small lemon optional
• 1 to 2 tablespoons grated Parmesan cheese optional
• 1/8 teaspoon red pepper flakes optional

Instructions

• In a large skillet with a tight-fitting lid, heat the olive oil over medium-high heat. Once the oil is hot and shimmering, add the florets, salt, and black pepper. Shake the skillet so that the florets are in an even layer. Let cook undisturbed for 3 minutes. The broccoli should crisp in places on the first side.
  
• Stir in the garlic and red pepper flakes. Cooking, stirring constantly, until the garlic is very fragrant, about 30 seconds.
  
• Reduce the heat to medium, add the water, and cover the pan. Continue cooking, covered, until the broccoli is fork tender and a vibrant green color, about 2 to 4 minutes, stirring every minute or so, and ensuring that the broccoli does not burn.
  
• Stir in the lemon zest and sprinkle with Parmesan. Season with more salt, black pepper, and red pepper flakes to taste. Enjoy warm.
  

Video

Notes

• TO STORE: Refrigerate sautéed broccoli in an airtight storage container for up to 5 days.
• TO REHEAT: Heat leftovers in a skillet set over medium heat or in the microwave.
• TO FREEZE: Freeze the broccoli in an airtight container or freezer bag for up to 3 months, then thaw in the refrigerator before heating.

Nutrition

Serving: 1 (of 4) | Calories: 134kcal | Carbohydrates: 8g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Potassium: 365mg | Fiber: 3g | Sugar: 2g | Vitamin A: 707IU | Vitamin C: 102mg | Calcium: 57mg | Iron: 1mg

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