Watermelon Cucumber Feta Salad

Watermelon Cucumber Feta Salad

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Watermelon  cucumber Feta Salad with Lemon-Honey Dressing

When the weather warms up and watermelon starts showing up in every market bin, I can’t help but crave this bright and refreshing salad. This Watermelon  Cucumber, feta  salad with  and Lemon-Honey Dressing is one of my go-to dishes during the warmer months. It’s light, vibrant, and incredibly refreshing—with just the right balance of sweet, salty, and tangy.

If you’ve never paired juicy watermelon with creamy feta before, you’re in for a delightful surprise. The sweetness of the melon plays beautifully against the salty bite of the cheese, while crisp cucumber and paper-thin red onions add texture and a little zip. The real magic, though, is in the simple lemon-honey vinaigrette, which brings everything together with a bright, citrusy finish.

Whether you’re hosting a backyard BBQ, heading to a picnic, or just need a quick and beautiful side dish to serve with grilled chicken or seafood, this salad is always a hit. It comes together in minutes, looks gorgeous on the table, and tastes like summer in a bowl.

Things to know about this Watermelon Cucumber Feta Salad

The key to making this salad truly shine is starting with a perfectly ripe, sweet watermelon. Look for one that feels heavy for its size, has a creamy yellow spot on one side (that’s the field spot—where it rested on the ground and ripened in the sun), and gives a deep, hollow sound when tapped. Avoid melons with shiny skin or white streaks, which can indicate under ripeness. A good watermelon should smell slightly sweet at the stem end and feel firm all over—no soft spots or bruises.

Because the watermelon is the star of this dish, its natural sweetness balances the salty feta and tangy lemon-honey dressing beautifully. Using a bland or underripe melon can really dull the salad, so take a few extra minutes at the market to choose the best one. If you can, cut into it before assembling the salad and taste a piece—juicy and flavorful is the goal! If you love salads as much as I do , try this cucumber tomato avocado salad or my five star Caesar salad

 

Watermelon Cucumber Feta Salad

A refreshing watermelon cucumber feta salad combining juicy watermelon, crisp cucumber, creamy feta, and fresh herbs for a light and flavorful summer salad.

For the Salad:

  • 4 cups watermelon (cubed (seedless))
  • 1 English cucumber (thinly sliced (or 2 Persian cucumbers))
  • ½ small red onion (thinly sliced)
  • ¾ cup feta cheese (crumbled or cubed)
  • ¼ cup fresh mint leaves (torn)
  • Salt & freshly cracked black pepper (to taste)

For the Dressing:

  • 3 tablespoons extra virgin olive oil
  • 1½ tablespoons fresh lemon juice
  • 1 tablespoon honey
  • ½ teaspoon Dijon mustard (optional, helps emulsify)
  • Pinch of salt

  1. Make the Dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, honey, Dijon mustard (if using), and a pinch of salt. Set aside.

  2. Prep the Salad:In a large bowl, combine the cubed watermelon, cucumber slices, and thinly sliced red onion.

  3. Dress and Toss: Drizzle the dressing over the salad and gently toss to combine. Taste and adjust salt if needed.

  4. Add the Feta & Mint: Gently fold in the crumbled feta and fresh mint just before serving to keep the texture light and fresh.

  5. Serve Immediately: Best served chilled, immediately after mixing. (If making ahead, keep the watermelon mixture and dressing separate until ready to serve.)

  6. Soak the red onion slices in cold water for 10 minutes to mellow their sharpness.

    Add a handful of arugula or baby spinach for a peppery twist.

    For extra zing, finish with a sprinkle of chili flakes or a drizzle of balsamic glaze

Salad
Mediterranean
watermelon cucumber feta salad,



Creamy Italian Sausage and Broccoli Pasta

Creamy Italian sausage and broccoli pasta

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

This Creamy Pasta with Broccoli and Sausage is a simple Italian-inspired dish that’s full of flavor and comes together in about 30 minutes. Tender broccoli is blended into a smooth, vibrant green sauce that coats the pasta beautifully, while spicy Italian sausage adds savory richness and a touch of heat.

It’s creamy without being heavy, and the broccoli gives the sauce a fresh, flavorful twist. It’s an easy weeknight pasta the whole family can enjoy—and a delicious way to add more vegetables to the table.

Things to know about this creamy Italian sausage and broccoli pasta recipe

  • It’s all about the broccoli
    Instead of tossing in florets, the broccoli is simmered until soft and blended into a creamy sauce. This method gives the dish its signature velvety texture and vibrant color—no cream needed!

  • Spicy sausage brings bold flavor
    Italian sausage adds richness and heat, which balances beautifully with the earthy broccoli. Feel free to use mild sausage if you prefer a less spicy version.

  • Pasta shape matters
    Short shapes like orecchiette, rigatoni, or fusilli work best—they catch the creamy sauce and bits of sausage in every bite.

Delicious Variations to Try

  • Swap the broccoli: Try this recipe with broccolini or even spinach for a twist. You can also mix in peas or zucchini for added green.

  • Make it vegetarian: Skip the sausage and add sautéed mushrooms or chickpeas for a hearty, plant-based version.

  • Add cheese: Stir in a spoonful of ricotta or mascarpone to the broccoli purée for extra creaminess, or sprinkle grated Pecorino Romano right before serving.

  • Go gluten-free: Use your favorite gluten-free pasta to make this dish completely gluten-free without losing any flavor.

  • Crispy topping option: Toast some breadcrumbs in olive oil with garlic and sprinkle over the top for added texture and a rustic touch.

This Creamy Italian Sausage and Broccoli Pasta is one of those recipes that proves simple ingredients can create something truly special. It’s hearty, wholesome, and packed with bold flavor—perfect for family dinners, meal prep, or impressing guests with minimal effort. Whether you stick with the classic version or try one of the tasty variations, this dish is sure to become a go-to favorite in your pasta rotation. Don’t forget to top it with plenty of grated cheese and a drizzle of good olive oil before serving. ENJOY!!! If you like broccoli try my Italian broccoli beef pasta or roasted parmesan broccoli side dish.

 

Creamy Italian sausage and broccoli pasta

creamy Italian sausage pasta, Italian sausage and broccoli pasta, broccoli pasta, creamy broccoli pasta, Italian sausage pasta, easy pasta recipe, creamy pasta recipe, weeknight pasta, Italian-inspired pasta

  • 12 oz short pasta (orecchiette, fusilli, or rigatoni work beautifully)
  • 1 large head of broccoli (chopped into florets)
  • 3/4 to 1 lb spicy Italian sausage (casings removed)
  • 3 tbsp extra virgin olive oil
  • 1 Tbsp. minced garlic
  • 1/2 cup chopped onion
  • 1/2 tsp red pepper flakes (adjust to taste)
  • Salt and black pepper (to taste)
  • 1– 2 cups pasta water (reserved)
  • 1 /2 cup grated parmesan (plus more for serving)

  1. Cook broccoli: Bring a large pot of salted water to a boil. Add the broccoli florets and cook until very tender, about 7–8 minutes. Use a slotted spoon to transfer the cooked broccoli to a blender or food processor (keep the water boiling for the pasta).

  2. Make broccoli purée: Add 2 tablespoons of olive oil, a pinch of salt, and a splash of pasta water to the broccoli. Blend until smooth and creamy. Set aside.

  3. Cook pasta: Add pasta to the same boiling water used for broccoli. Cook until al dente. Reserve about 2 cups of pasta water, then drain.

  4. Cook sausageWhile the pasta cooks, heat 2 tablespoon of olive oil in a large skillet over medium heat.Add sausage and cook, breaking it up with a wooden spoon, until browned and cooked through (5–6 minutes).Add the onion,  garlic and red pepper flakes, cook until soft and fragrant (4-5 minutes)

  5. Combine and finish: Lower heat. Add the broccoli purée to the skillet with the sausage and stir to coat. Add the drained pasta and 1 cup of  pasta water, stirring until everything is coated in the creamy sauce.Taste and adjust seasoning with salt, pepper, and more pasta water if the sauce is too dry. Stir in  the parmesan cheese

  6. Serve: Plate and top with extra parmesan and a drizzle of olive oil. Serve hot.

  7. Always reserve more pasta water than the recipe calls for

    You can also sauté a few anchovy fillets with the garlic for deeper umami flavor—traditional in some southern Italian versions.

    For extra creaminess, blend a spoonful of ricotta or mascarpone into the broccoli purée

Main Course
Italian
creamy Italian sausage pasta, Italian sausage and broccoli pasta



Zucchini lasagna with Bolognese sauce

Zucchini lasagna with Bolognese sauce

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

In this zucchini lasagna with Bolognese sauce we take the classic and lighten it up without losing any of the flavor. There’s just something about lasagna that brings us all back to somewhere- maybe a family kitchen, a Sunday dinner, or a moment of food  comfort we needed.

Zucchini season is upon us , and this is one of my favorite ways to make the most of it. Instead of letting those garden zucchini pile up . slice them thin and turn them into a delicious, healthy meal. The pasta noodles in  classic lasagna are replaced with  thinly sliced zucchini , creating a lighter veggie packed version that still taste as  delicious as you expect from a classic pasta lasagna.

Things to know about this Zucchini lasagna with Bolognese sauce

  1. Zucchini need prepping, they have a high water content. To avoid watery lasagna , it’s best to sweat the them with salt and then lightly roasting them.
  2. This lasagna is make-ahead friendly. It can be assembled in advance and baked later. It also holds upwell in the fridge for up to three days. or it can be frozen either before baking or after baking.
  3. slice the zucchini into even thin slices, using a mandolin or sharp knife . Same size slices help the layers cook evenly and hold together better.
  4. Once the zucchini lasagna is fully baked , be sure to let it rest 10-15 minutes before slicing- this helps the layers set and slice more easily.
  5. If you’re looking for more ways to use up those summer zucchini, be sure to check out these other zucchini recipes linked below. Lastly , if you make any of these zucchini recipes please leave me a comment , snap a picture and tag me on Instagram. I love seeing your creations!!!
  6. Easy vegetarian zucchini fritters
  7. Baked vegetarian zucchini meatballs
  8. Vegetarian zucchini and tomato pasta

 

Zucchini lasagna with Bolognese sauce

Zucchini Lasagna with Bolognese Sauce layers tender zucchini with rich Italian Bolognese, creamy ricotta, mozzarella, and Parmesan for a comforting, flavorful twist on classic lasagna.

For the zucchini “noodles

  • 4 -5 medium zucchini (sliced lengthwise into 1/4-inch strips)
  • Salt (for sweating the zucchini)
  • Olive oil for roasting

For the Bolognese sauce:

  • 2 tbsp olive oil
  • 1 small onion (finely chopped)
  • 2 garlic cloves (minced)
  • 1 carrot (finely diced)
  • 1 celery stalk (finely diced)
  • 1 lb. ground beef or beef/pork mix
  • 2 tbsp tomato paste
  • 1 28 oz can crushed tomatoes
  • Salt and pepper (to taste)
  • 1/2 tsp dried oregano
  • Fresh basil or parsley (optional)

For the ricotta-spinach filling:

  • 1 15 oz container whole milk ricotta
  • 1 large egg
  • 1 cup grated Parmesan cheese
  • 1 packed cup cooked spinach (squeezed dry, chopped)
  • Salt and pepper (to taste)

For assembly:

  • 2 cups shredded mozzarella cheese
  • Extra Parmesan for topping

  1. Prepare the zucchini:

    Lay the zucchini slices out on paper towels and sprinkle with salt. Let sit 10 minutes to draw out moisture.

     Roast  the slices at 400°F (200°C) for 10–12 minutes to further reduce moisture and avoid a watery lasagna.

  2. Make the Bolognese sauce:

    Heat olive oil in a large skillet over medium heat. Sauté onion, garlic, carrot, and celery until soft (about 5–7 minutes).

    Add ground meat and cook until browned.

    Stir in tomato paste, cook 1–2 minutes.

    Add crushed tomatoes, oregano, salt, pepper, rinse out the can and add about 1 cup of the water

    Simmer for 50- 60 minutes until thickened. Stir in a few  fresh basil leaves

  3. Make the ricotta-spinach filling:

    In a bowl, combine ricotta, egg, Parmesan, chopped spinach, salt, pepper, and a pinch of nutmeg. Mix until smooth.

  4. Assemble the lasagna:

    Preheat oven to 375°F (190°C).

    In a 9×13 inch baking dish, layer a thin layer of Bolognese sauce.

    Add a single layer of zucchini slices.

    Spoon and spread some ricotta mixture over zucchini, followed by a bit of Bolognese and a sprinkle of mozzarella.

    Repeat layers (zucchini, ricotta, Bolognese, mozzarella) until all ingredients are used, ending with sauce and mozzarella on top. Sprinkle extra Parmesan if desired.

  5. Bake:

    Cover loosely with foil and bake for 25 minutes.

    Uncover and bake another 15–20 minutes until bubbling and golden.

    Let rest 15–20 minutes before slicing (this helps it hold together).

  6. You can make it ahead and refrigerate before baking.

    Leftovers freeze well.

    Try using a mandolin for evenly thin zucchini slices

Main Course
Italian
zucchini lasagna with Bolognese,



Pan-Fried Eggplant Cutlets (Milanese Style)

Pan-Fried Eggplant Cutlets (Milanese Style)

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

If you think you don’t like eggplant, these crispy Pan-Fried Eggplant Cutlets might just change your mind. Growing up, eggplant Milanese was one of those simple meals that made an ordinary weeknight feel special. Thin slices of eggplant are lightly breaded, pan-fried until golden and crisp, and finished with a squeeze of fresh lemon.

They’re delicious served as a light main course with a peppery arugula salad, or as an appetizer alongside warm marinara for dipping. Like so many classic Italian recipes, this dish relies on a handful of simple ingredients to create something incredibly satisfying.

Things to know about this  Pan-Fried Eggplant Cutlets (Milanese Style) recipe

  • Sweating the Eggplant Matters: Salting the eggplant slices before cooking draws out excess moisture and bitterness, which helps them fry up beautifully crisp—not soggy.

  • Breadcrumb Choice Makes a Difference: Traditional Italian-style breadcrumbs give that classic flavor, but using panko will make the crust extra light and crunchy. You can also mix the two for the best of both worlds.

  • Don’t Skip the Cheese: Mixing grated Parmigiano-Reggiano into the breadcrumbs adds deep savory flavor and helps the coating brown nicely.

  • Shallow Frying Is Key: You don’t need a deep fryer—just a thin layer of olive oil in a skillet does the trick. Fry in batches and don’t overcrowd the pan to keep everything crisp.

  • Make It a Meal or a Starter: Serve it with a lemony arugula salad for a light main, layer it on ciabatta with mozzarella for an incredible sandwich, or top it with marinara and melted cheese for a quick eggplant parmesan twist.

  • lastly if you like eggplant as much as I do try my other eggplant recipes. Italian baked stuffed eggplant or  vegetarian stuffed eggplant rollatini. And eggplant is delicious with pasta try this Sicilian eggplant caponata rigatoni

 

Pan-Fried Eggplant Cutlets (Milanese Style)

Crispy, golden Pan-Fried Eggplant Cutlets made Milanese style with thinly sliced eggplant, a light breading, and a quick pan-fry. Serve with fresh lemon, peppery arugula, or warm marinara for dipping

  • 2 medium eggplants
  • Kosher salt (for sweating the eggplant)
  • 2 large eggs
  • 1½ cups breadcrumbs
  • ½ cup grated Parmigiano-Reggiano
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 2 Tbsp. chopped Italian parsley
  • salt and pepper to taste
  • 2 cups Olive oil canola blend (for frying)

  1. Prepare the eggplant:

    Peel the eggplant in strips. then slice lengthwise into thin 1/3 -inch thick slices

    Set a colander over a bowl.  Sprinkle both sides of the eggplant  with kosher salt. Let sit in the colander, weighted down, for at least 30 minutes to draw out bitterness and excess moisture. Rinse and pat dry thoroughly.

  2. Set up breading stations:

    In a second bowl, mix breadcrumbs, Parmigiano, garlic powder, oregano, and parsley

    In a shallow dish add the eggs and wisk slightly

  3. Bread the eggplant:

     Dip each eggplant slice first into the beaten eggs, and then in the breadcrumb mixture. Press gently to help crumbs adhere.

  4. Fry:

    Heat the olive oil canola blend in a large skillet over medium heat.

    Fry eggplant slices in batches, about 3–4 minutes per side until golden and crisp. Drain on paper towels and keep warm in a low oven if needed.

  5. Serve:

    Plate with lemony arugula salad and extra shaved Parmigiano, or spoon warm marinara on the side or over top. and a drizzle of good olive oil . 

Appetizer, Side Dish
Italian
pan-fried eggplant cutlets, eggplant Milanese



Creamy marry me salmon fettuccine

Creamy marry me salmon fettuccine

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

I love a pasta dish that feels a little fancy but comes together with simple ingredients and minimal prep and cook time. This creamy marry me salmon fettuccine is exactly that. It’s creamy and delicious uses simple ingredients, and it takes minimal prep.

No need to sear anything or fuss with extra steps. This is an easy dinner that feels fancy enough for Saturday night dinner with friends. The sauce is rich but still feels light thanks to the burst of cherry tomatoes and lemon. The salmon gently cooks right in the sauce, keeping it juicy, and the fettuccine soaks it all up perfectly.

Things to know and variations about this this creamy marry me salmon fettuccine recipe

No searing is needed. The salmon poaches in the creamy-tomato garlic sauce, which keeps it tender and flavorful.

Pasta water is liquid gold in this recipe. Although the recipe calls for 1 cup of reserved pasta water , always save more than you need. The addition of pasta water helps loosen the sauce and leaves a beautiful glossy finish to this pasta dish

It comes together in 30 minutes , perfect for busy nights when you want a homemade meal without a lot of prep or clean -up.

VARIATIONS:   Instead of salmon try this recipe with shrimp or scallops for a seafood twist

Swapping the pasta is almost always an option. Try it with linguine, tagliatelle or even rigatoni or penne.

You can make it spicy by sauteing a pinch of red pepper flakes with the garlic and shallots.

If you love easy and  delicious recipes, this creamy marry me salmon fettuccini  is one of those recipes you will want to come back to often. If you give it a try , I would love to hear how it turned out -leave me a comment below or tag me on Instagram, I love to see your creations. And if you are a salmon lover try  these easy salmon recipes Quick and easy salmon piccata or easy sheet pan salmon dinner or Tuscan salmon for two. 

Creamy marry me salmon fettuccine

Creamy Marry Me Salmon Fettuccine combines tender salmon, fettuccine, sun-dried tomatoes, garlic, Parmesan, and a silky cream sauce for a rich, flavorful pasta dinner that feels restaurant-worthy yet easy to make at home.

  • 8 oz. fettuccini
  • 1 lb. salmon skinless fillet cut into medium chunks
  • 2 Tbsp. olive oil
  • 1 Tbsp. minced garlic
  • 2 Tbsp. minced shallots
  • 2 cups cherry tomatoes
  • 3 cups chopped spinach
  • 1/2 cup white wine
  • 1 cup heavy cream
  • zest and juice from one lemon
  • 1 cup pasta water
  • 1 Tbsp. butter
  • 1/2 cup grated parmesan
  • salt and pepper to taste

  1. In a large pot of salted water cook the pasta el dente reserving 2 cups of pasta water before draining. While the pasta cooks make the creamy salmon sauce

  2. In a large skillet add the 2 tbsp. of olive oil over medium heat cook the shallots and garlic until soft and translucent.
  3. Add the tomatoes and cook until blistered.
  4. Add the wine, wait until fully absorbed, then add in the cream, parmesan cheese , reserved pasta water, lemon zest and juice. Simmer until sauce thickens about 5-7 minutes.
  5. Add the spinach, butter and raw salmon chunks to the sauce. cook 5-6 minutes or until the salmon is cooked through but still juicy.
  6. Toss in the hot cooked fettuccini.
Main Course
Italian
Marry Me salmon pasta, salmon fettuccine,



Lemon ricotta pasta and peas

Lemon ricotta pasta and peas

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

Lemon Ricotta Pasta with Peas is a fresh, creamy twist on the simple pasta e piselli I grew up eating. My mother often made this humble Italian dish with ditalini or broken spaghetti, sweet peas, and a light broth. It was a staple in our kitchen, especially in the spring when fresh peas were in season and dinner needed to come together quickly.

I’ve kept the simplicity and comfort of my mother’s recipe but added creamy ricotta and fresh lemon for a little extra richness and brightness. The result is a light yet satisfying pasta that feels both nostalgic and fresh. It’s the kind of easy Italian meal that’s perfect for a busy weeknight when you want something comforting without spending hours in the kitchen.

 

Things to know about this Lemon ricotta pasta and peas

  • Quick and Easy: This dish comes together in under 30 minutes, making it perfect for busy weeknights.

  • Use Fresh or Frozen Peas: Either works beautifully—frozen peas are a great pantry staple and stay sweet and tender.

  • Pasta Matters: Short shapes like fusilli, orecchiette, or shells work best because they hold onto the creamy sauce.

  • Reserve That Pasta Water: A splash of hot starchy pasta water helps melt the ricotta into a silky, cohesive sauce.

  • Lemon Brightens Everything: Use fresh lemon juice and zest—it cuts through the richness of the ricotta and adds a fresh finish.

  • Make It Your Own: Add fresh herbs like basil or mint, a sprinkle of grated Parmesan, or even a few chili flakes for a touch of heat.

  • If you like easy warm weather pasta dishes try my vegetarian zucchini and tomato pasta or my creamy  lemon parmesan zucchini orzo
  •  To sum it up this lemon ricotta pasta and peas is the perfect combination of easy and delicious. The addition of the ricotta elevates the entire dish. Sometimes , it’s just one ingredient that transforms a simple recipe into something memorable. I hope you try it and taste the difference ricotta makes-let me know what you think in the comments.

 

Lemon ricotta pasta and peas

Lemon Ricotta Pasta and Peas is a creamy, bright take on classic Italian pasta e piselli. Tender peas, creamy ricotta, and fresh lemon come together with pasta for a simple, comforting meal that’s ready in about 30 minutes.

  • 1/2 lb. small shaped pasta
  • 4 cups fresh or frozen peas
  • 2 cups ricotta cheese
  • 2 Tbsp. olive oil
  • 1 cup finely chopped onion
  • 1 Tbsp. minced garlic
  • juice and zest from 1 lemon
  • 2 cups pasta water
  • 1/2 cup grated parmesan cheese
  • 2 tbsp. chopped Italian parsley
  • freshly ground black pepper
  • salt to taste
  1. In a pot of boiling salted water cook your pasta el dente reserving at least 2 cups before draining
  2. While the pasta is cooking, in a large saute pan over medium heat add the olive oil, then add in the onion and garlic and cook until soft and fragrant , but not brown.
  3. Add the peas and cook 4-5 minutes until the peas are cooked but not mushy. Then add in the pasta water and the ricotta. Simmer until sauce thickens (3-5 minutes ).
  4. Add the parmesan cheese , and freshy ground black pepper, salt according to taste,
  5. Plate top with more parmesan and the freshly chopped Italian parsley.
Main Course
Italian
lemon ricotta pasta, pasta and peas



Vegetarian zucchini and tomato pasta

Vegetarian zucchini and tomato pasta

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

This vegetarian zucchini and tomato pasta is one of those easy, feel-good meals  I like to make when the garden (or the market ) is full of summer produce. It comes together with just a handful of  simple ingredients-zucchini, sweet cherry tomatoes, garlic, and pasta- nothing fancy, just simple flavors that produce delicious results. It’s the kind of dish that feels good for you fresh.

Things to know about this vegetarian zucchini and tomato pasta recipe

  1. It’s all about easy : This pasta dish uses a few fresh seasonal  ingredients and makes them delicious. No fancy techniques, or unrecognizable ingredients you can’t pronounce, just good ingredients done right.
  2.  Quick and easy : You can have this meal on your table in under 30 minutes, making it perfect for busy weeknight meals.
  3. Naturally vegetarian and easy to customize :
  4. It’s meatless but still satisfying, and if you want to add a protein boost, try tossing in some grilled  chicken, shrimp or white beans during the final toss with the pasta. They soak up the garlicky tomato juices and make the meal extra special for Saturday dinners with friends.
  5. I hope this simple vegetarian zucchini and tomato pasta brings a little comfort  in how easy it is to make . It’s one of those recipes that doesn’t ask much of you, but gives so much back fresh, easy, and delicious. Whether you keep it vegetarian or add your favorite protein, it’s the kind of reference recipe you’ll want to come to again and again.
  6. And please when you make this pasta dish leave me a comment below with your experience with the recipe. Snap a photo, and tag me on social media. I love seeing your creations. It’s my favorite part!!

 

Vegetarian zucchini and tomato pasta

Vegetarian Zucchini and Tomato Pasta combines tender zucchini, juicy tomatoes, garlic, and pasta for a simple, fresh Italian-inspired meal that’s light, flavorful, and easy enough for a weeknight dinner.

  • 1/2 lb. short pasta
  • 2 Tbsp. olive oil
  • 1 Tbsp. minced garlic
  • 1 teaspoon red pepper flakes
  • 2 medium zucchini cut lengthwise and sliced
  • 1 pint cherry tomatoes
  • 1 cup my easy marinara sauce
  • 1 cup vegetable stock
  • 1 cup reserved pasta water
  • Salt and pepper to taste
  • Grated parmesan and a few basil leaves for serving

  1. Bring a pot of salted water to a boil and cook your pasta el dente. Reserve about 1 cup of the pasta water, then drain.

  2. While the pasta is cooking, heat the olive oil in a large skillet, over medium heat. Add the garlic and saute until soft and fragrant- don’t let it brown.
  3. Add the tomatoes, red pepper flakes and a pinch of salt and cook 5-6 minutes until the tomatoes are soft and blistered
  4. Add the zucchini and cook until tender 4-5 minutes. Add the marinara sauce and the reserved pasta water and cook 5 minutes longer.
  5. Add the drained pasta to the pan. Toss everything together until well coated and glossy. Stir in the parmesan cheese and stir to melt into the sauce
  6. Serve hot with fresh basil leaves and additional parmesan cheese.
  •  
Main Course
Italian
vegetarian zucchini pasta,



Italian chicken and potato patties

Italian chicken and potato patties

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

These Italian Chicken and Potato Patties, known as polpette di pollo e patate, take me right back to my childhood kitchen. Whenever my mother had leftover chicken or mashed potatoes, she would whip up a batch of polpette without a recipe or a measuring cup. She simply used whatever she had on hand, turning leftovers into something the whole family looked forward to.

My version starts with shredded poached chicken, creamy mashed potatoes, sweet bell peppers, and plenty of grated Parmesan, shaped into patties and pan-fried until golden and crisp. I’ve added a few of my own touches over the years, but the heart of the recipe remains the same: simple chicken and potatoes transformed into something delicious.

Serve them as an easy weeknight dinner with a salad, for a light lunch, or make them smaller for a delicious Italian-inspired appetizer.

Things to know about this Italian chicken  and potato patties recipe

Make-Ahead Friendly: Shape the patties up to two days in advance and store them covered in the refrigerator. When you’re ready to serve, simply pan-fry them fresh until golden and crisp.

A Great Way to Use Leftovers: I cooked the chicken and potatoes fresh for this recipe, but leftover chicken works beautifully too. Use poached, grilled, broiled, or even rotisserie chicken for an easy way to turn leftovers into something new and delicious.

Choose Your Size: Make larger patties for a hearty dinner or shape them smaller for appetizers and party bites. Just keep in mind that smaller patties will cook a little faster.

These crispy Italian chicken and potato patties are delicious whether you’re serving them for dinner, packing them for lunch, or setting them out as bite-sized appetizers. They’re simple, comforting, and always a hit.

If you try this recipe, I’d love to hear from you! Leave a comment, rate the recipe, and share a photo of your creation. Don’t forget to tag me on social media—I love seeing what you make!

 

 

Italian chicken and potato patties

Italian Chicken and Potato Patties are crispy on the outside and tender inside, made with shredded chicken, creamy potatoes, sweet bell peppers, and Parmesan. A delicious way to turn simple ingredients or leftovers into a comforting Italian meal.

  • 2 cups chicken breast cooked and shredded skinless (boneless chicken breast)
  • 2 cups mashed potatoes
  • 1 cup finely diced bell peppers any color or a mix
  • 2 Tbsp. mined onion
  • 1/2 cup grated parmesan cheese
  • 1 egg
  • salt and pepper to taste

FOR THE COATING

  • 1 cup breadcrumbs
  • 1/2 cup grated parmesan
  • 1 Tbsp. chopped Italian parsley
  • 1 egg lightly beaten
  • 2 cups olive oil canola blend for shallow frying

  1. Start by poaching the chicken breast until just cooked through. Let cool . then use two forks to shred the chicken. Set aside

  2. Cook the potatoes until soft, mash and season with salt and pepper. For two cups of mashed potatoes I used three medium russet potatoes.
  3. In a bowl combine the mashed potatoes, shredded chicken, onion, bell peppers, parmesan cheese and egg. Salt and pepper to taste.
  4. In a separate bowl combine the bread crumbs, parmesan, and Italian parsley. In another add the egg and slightly beat using a fork.
  5. Form the chicken patties by scooping about 2 tablespoons of the mixture and form into round slightly flatten patties
  6. Dip each patty first in the egg and then in the bread crumb mixture. Repeat for all the patties
  7. In a large skillet Heat the frying oil over medium heat. Fry the patties in batches for 3-4 minutes per side, or until golden brown and crisp. drain on paper towels.
  8. Serve with my easy marinara sauce and my delicious cucumber, tomato, avocado salad for a complete summer time meal everyone will love.
Appetizer, Main Course, Side Dish
Italian
Italian chicken and potato patties,



Air fryer salmon Skewer Italian Spiedini

Air fryer salmon Skewer Italian Spiedini

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

These Air Fryer Salmon Spiedini are proof that an impressive dinner doesn’t have to be complicated. Tender pieces of salmon are threaded onto skewers and cooked until lightly crisp on the outside and juicy in the center, then finished with a flavorful compound butter that gives them a restaurant-quality touch.

The best part is how quickly they come together. While the air fryer makes them especially easy, you can also bake, grill, or pan-fry the salmon skewers. They’re simple enough for a weeknight dinner but special enough to serve when you’re entertaining family and friends. No one needs to know how little time they actually took to prepare!

Things to know about Air fryer salmon Skewer Italian Spiedini

For air frying or grilling salmon , you want to choose a firm and slightly fattier salmon so it holds up and won’t dry out. I used high-quality Atlantic salmon because it’s flavorful and readily available. Other great options would be coho , Sockeye or king salmon.

To keep the salmon moist during cooking, pack the salmon tightly onto the skewers, to help the pieces from drying out and ensure every bite stays tender and flavorful.

Cutting the salmon into the same size dice helps the salmon cook evenly, so you don’t end up with some pieces overdone while others are undercooked. Serve them with my creamy lemon parmesan zucchini orzo and my Italian sauteed swiss chard for a complete restaurant quality meal everyone will love. 

Air Fryer Salmon Skewer Italian Spiedini

Air Fryer Salmon Skewers, Italian-style spiedini, are tender and juicy on the inside with lightly crisp edges and a flavorful compound butter finish. An easy recipe that comes together quickly and can also be baked, grilled, or pan-fried.

  • 1 1/2 lbs. skinless salmon cut into medium size dice
  • 2 Tbsp. olive oil
  • juice and zest from 1 lemon
  • 2 gloves minced garlic
  • 2 Tbsp. chopped Italian parsley
  • 1 cup breadcrumbs
  • 1/2 cup grated parmesan

For the Parmesan Compound Butter

  • 1/2 stick soft butter
  • 1/3 cup grated parmesan
  • 1 Tbsp. chopped Italian parsley
  • 1 teaspoon garlic + onion powder

  1. MAKE THE COMPOUND BUTTER: In a bowl combine the butter, parmesan, parsley, garlic and onion powder. Refrigerate until ready to use

  2. PREPARE THE SALMON: In a bowl combine the cubed salmon, olive oil, parmesan, breadcrumbs, parsley, lemon juice, zest, garlic, salt and pepper to taste. Marinate for 30 minutes.
  3. ASSEMBLE THE SPIEDINI: thread the salmon cubes tightly onto 8 inch metal or wooden skewers. If using wood skewers soak them in water before using.

  4. COOK THE SPIEDINI: Preheat your air fryer to 400 degrees cook the salmon spiedini for 6 -8 minutes. Baste with the compound butter the last 2 minutes Remove from the air fryer and brush again with the butter.

Appetizer, Main Course, Side Dish
Italian
Italian salmon spiedini,



Easy homemade spinach crepes

Easy homemade spinach crepes

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

Looking for a quick , easy and delicious healthy meal that’s perfect any time of the day ? These easy, homemade and quick spinach crepes are just what you need! Light , savory, and full of good for you spinach, these crepes come together in minutes and make a versatile base for your favorite fillings. I used them to make a lighter version of spinach manicotti- filled the crepes with a creamy ricotta and spinach filling, placed them in a baking dish with my easy marinara sauce, topped them with shredded mozzarella and baked them until the cheese was bubbly and golden.

Easy homemade spinach crepes

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

Looking for a quick , easy and delicious healthy meal that’s perfect any time of the day ? These easy, homemade and quick spinach crepes are just what you need! Light , savory, and full of good for you spinach, these crepes come together in minutes and make a versatile base for your favorite fillings. I used them to make a lighter version of spinach manicotti- filled the crepes with a creamy ricotta and spinach filling, placed them in a baking dish with my easy marinara sauce, topped them with shredded mozzarella and baked them until the cheese was bubbly and golden.

Things to know about this Easy homemade spinach crepes recipe

These savory spinach crepes are easy to make! They take a little bit of time- you have to fry each one separately but other then that, they’re really easy to make. Crepes are nothing more than super thin pancakes, deliciously neutral in taste. It’s the fillings that make them savory or sweet.

If you want to make crepes into a lunch or dinner, what I do is make a rich ricotta and spinach filling and use these spinach crepes  instead of store-bought pasta tubes to make manicotti. I layer them in a baking dish with my easy marinara sauce and bake until bubbly and golden.  It’s a lighter, healthier version on the classic- delicious and perfect to make ahead of time , and bake when you’re ready to serve.

These easy homemade spinach crepes are a healthy alternative, they’re delicious and a versatile staple you’ll make over and over again. Whether you’re making them for a quick lunch, using them for manicotti, or filling them with whatever you have on hand, you’re going to love them!!! Try them with my easy marinara sauce and your favorite savory filling for a delicious easy dinner everyone will love. And if your looking for a more classic option, check out my plain crepes how to make homemade crepes -prefect for sweet or savory fillings. And what I used to make my delicious Italian crepe Manicotti with bechamel

Let me know how you used them- I’d love to hear what fillings you came up with, snap a picture and tag me on social media, I love to see your creations . It’s my favorite part!! 

Easy Homemade Spinach Crepes

These Easy Homemade Spinach Crepes are tender, delicate, and naturally vibrant, making a versatile base for both savory and sweet fillings. Simple to prepare and perfect for breakfast, brunch, lunch, or dinner.

  • 2 cups fresh spinach
  • 1 1/2 cups of flour
  • 3 eggs
  • 1 cup milk
  • 2 Tbsp. of butter
  • salt and pepper to taste

  1. Prepare the spinach by placing it a dry saute pan and cook until wilted ( 2-3 minutes) let cool, squeeze out as much liquid as possible.

  2. In a blender or food processer combine the spinach, eggs, milk and salt , blend until smooth.
  3. Add the flour and pulse until combined. Don’t over mix. The consistency should be smooth and thin , similar to heavy cream. It should coat the back of a spoon. Then set the batter in the fridge to rest for at least 1 hour or overnight.
  4. Heat an 8 inch non-stick skillet over medium high heat. Grease with a small amount of batter. Pour a small amount of batter( about 2 Tbsp.) into the pan and swirl to coat evenly. Cook each crepe 1-2 minutes per side. Greasing the pan with butter lightly before each crepe.
  5. To store spinach crepes, allow them to cool completely before stacking and covering them tightly with plastic wrap or placing them in an airtight container. Keep them in the fridge for 2-3 days. For freezing separate each cooled crepe with parchment paper, stack and wrap tightly with plastic wrap or place in a freezer safe container. They will last in the freezer up to three months.
  6. To reheat the frozen spinach crepes, thaw the crepes in the fridge, then warm them up in a skillet or microwave until heated through.
  7. Second, and so on
Main Course
Italian
homemade spinach crepes, easy crepe recipe