This quick green shakshuka recipe takes just 10 minutes to make and gives you perfectly poached eggs nestled in a flavorful bed of spinach and herbs. The dish works great for breakfast, lunch, or dinner, and you only need one pan to make it.

I’ll show you exactly how to make this easy recipe. Plus, I’ll share my favorite ways to serve it and healthy swaps you can try.

Is Green Shakshuka Even Worth It?

Origins and Culinary Background

Shakshuka comes from North Africa and the Middle East, where cooks traditionally made it with tomatoes and spices. I love how it’s evolved—now you’ll find green shakshuka popping up in trendy restaurants.

Places like HaBasta in Tel Aviv started serving versions with chard and spinach. This newer style uses the same one-pan method as the original: cook the base, then crack eggs right into it.

The dish keeps its Middle Eastern vibe with familiar spices and techniques. But all those greens give it a totally different flavor profile.

Honestly, I think a lot of home cooks (me included) prefer this version. It feels lighter and more nutritious than the tomato-based classic.

Key Features That Differentiate Green Shakshuka

The biggest difference? The base sauce. I use leafy greens instead of tomatoes.

Key differences include:

• Green vegetables replace tomato sauce
• Lighter, more herbaceous flavor
• Higher nutrient content from leafy greens
• Often includes fresh herbs

The cooking method stays pretty much the same. Sauté the greens until they wilt, then crack eggs on top.

Spinach is usually the main green, but kale, chard, or whatever leafy stuff you have works too. The eggs poach gently in the green mixture, giving you those runny yolks with flavorful veggies.

Why Spinach and Feta Make It Special

Spinach is perfect here. It wilts fast and has a mild taste, so it doesn’t bulldoze the other flavors.

I find spinach gives the best texture—tender but not mushy. It’s just right.

Feta cheese adds several important elements:

• Creamy texture contrast
• Salty, tangy flavor
• Extra protein
• Mediterranean authenticity

Spinach and feta are a classic Mediterranean combo. These two just work together in so many dishes.

Feta’s saltiness balances out the mild spinach. The cheese melts just a little, creating creamy pockets throughout the pan—so good.

Essential Ingredients for Quick Green Shakshuka

The key to amazing green shakshuka is picking the right mix of fresh greens, good feta, aromatic herbs, and warming spices. They all work together to build a rich, flavorful base for your eggs.

Leafy Greens: Spinach, Swiss Chard, Kale

I always start with baby spinach as my main green. It cooks quickly and has a mild flavor.

I usually get my spinach from Costco. They come in a very large container which I always finish because I use them in so many things.

Baby spinach wilts in just a couple of minutes, which is perfect for busy mornings. Swiss chard adds earthiness and color, but I chop the leaves small and cook the stems a bit longer if I use them.

Kale works too, but I massage it first to soften the fibers. Baby kale is easier than mature leaves. Mixing different greens is fun if you’re feeling creative.

I usually grab 4-5 cups of fresh greens. They shrink a ton, so don’t stress if your pan looks packed at first.

Signature Cheeses: Why Feta Works Best

Feta cheese is my top choice. It’s tangy and salty, which balances the greens perfectly. I crumble it right into the pan so it gets warm and a little melty.

Because feta’s already salty, I use less added salt. It also doesn’t drown out the delicate herbs like some stronger cheeses do.

I go for block feta over pre-crumbled—it stays firmer when heated. Greek or Bulgarian feta are both great. You’ll want about 4-6 ounces for a recipe that serves four.

The kind of feta I use is the one they have in Costco. What can I say, I buy there a lot.

If you can’t find feta, goat cheese is a solid backup. It’s creamier but still has that tangy kick.

Fresh Herbs and Flavor Boosters

Fresh parsley and fresh cilantro are must-haves for me. I toss half in while cooking and save the rest for garnish. Fresh herbs bring a brightness dried ones just can’t.

Dill is lovely with feta and adds a unique flavor. About 2 tablespoons of chopped fresh dill does the trick. Basil works if you want a sweeter note.

Spices and Pantry Staples

Below you will see some spices you can use but honestly, 9 times out of 10 I use only salt and pepper.

Ground cumin is essential. It brings that classic Middle Eastern flavor. I use about a teaspoon per batch.

Paprika gives color and a hint of sweetness. My secret weapon is za’atar—it’s a blend with sumac, thyme, and sesame seeds, and adds a complexity you just can’t fake. I sprinkle it on at the end.

A pinch of cayenne pepper if you’re after extra heat. And use good olive oil—it really ties everything together.

Step-By-Step Guide: Making Your Quick Green Shakshuka

This green shakshuka comes together in six simple steps that build layers of flavor. I’ll walk you through prepping the veggies, creating a fragrant base, and poaching eggs in the green mixture.

Wilt the Greens to Perfection

The baby spinach I buy is already washed so I just dump in about 4-5 cups of fresh spinach in a pan. It always looks like too much, but trust me, it shrinks fast.

I cook the spinach for 2-3 minutes, stirring often, until it’s wilted and still bright green. I don’t let it get mushy or dull.

If there’s extra liquid, I let it cook off for another minute. The mixture should be moist but not soupy.

I taste and tweak the seasoning now—maybe a pinch more salt or a squeeze of lemon for brightness if it needs it.

Poaching Eggs in Greens

Just because I put the eggs, I add a little bit of butter and I use a spoon to make little wells in the green mixture. Usually 4-6, depending on how many eggs I want.

I crack each egg into a bowl first, then gently slide it into a well. This helps keep the yolks intact.

I cover the pan and lower the heat to medium-low. The eggs cook from the steam and gentle heat underneath.

For runny yolks, I cook 5-6 minutes. If I want them firmer, I go 10-12 minutes. I check by jiggling the pan—if the whites are set, they’re ready.

The egg whites should be cooked through, and the yolks just a bit jiggly. That’s the sweet spot.

Adding Feta and Finishing Touches

I crumble about 1/2 cup of feta cheese over the cooked eggs and greens while everything’s still hot. The cheese softens a bit from the heat—just enough.

I toss the reserved chopped parsley and cilantro on top for a burst of freshness and color. These herbs really wake up the whole dish.

Then I drizzle some good olive oil and crack black pepper over everything. That last touch adds richness and a little bite.

Serve right away, while the eggs are warm and the yolks are still perfect for dipping bread.

Serving Suggestions and Fresh Garnishes

The right bread and a few fresh toppings turn green shakshuka into a full meal. I always finish mine with more herbs and a squeeze of lemon for brightness.

Bread Pairings: Pita, Challah, and Gluten-Free Options

Brioche bread is the obsolete best for green shakshuka. I recommend giving it a little sear in a pan with butter and then placing the shakshuka on it.

Pita bread is another favorite. I like to warm it up and tear it into pieces for dipping—the soft texture soaks up the sauce so well.

Challah is great when I want something richer. I slice it thick and toast it lightly. The eggy bread just works with the spinach and feta.

For gluten-free options, I recommend:

• Corn tortillas warmed on the stove
• Gluten-free sourdough toasted until crispy
• Rice crackers if you want something lighter

Sometimes I’ll make a quick flatbread with almond flour. It only takes 10 minutes and comes out warm and fresh.

Garnishing With Fresh Herbs

Fresh cilantro adds a bright note to the greens. I chop it roughly and sprinkle it over the eggs at the end.

Fresh parsley works just as well if cilantro’s not around. I like flat-leaf for its bolder flavor.

Dill gives a unique punch that I love with feta. I use it sparingly—it’s easy to overdo.

Basil leaves, torn by hand, give the dish a Mediterranean vibe. I add them at the very end so they stay vibrant.

I try to keep a mix of these fresh herbs around. Even a handful makes the dish look and taste special.

Creative Toppings for Extra Flavor

A squeeze of lemon juice brightens everything up. I cut wedges and let everyone add their own.

Crumbled extra feta gives more creamy, salty bites. I usually go for about 2 tablespoons per serving.

A drizzle of good olive oil adds richness. I use my best extra virgin olive oil for this.

If I’m in the mood for heat, I’ll add hot sauce or red pepper flakes. Harissa paste is my favorite for a spicy kick. If I don’t have any of those (like today), a couple of drops of Tabasco can give the dish another exciting level.

Tasty Variations and Substitutions

You can easily switch up green shakshuka by swapping in different leafy greens, adding peppers for heat, or making it dairy-free. These tweaks let you customize the dish to your taste and whatever’s in your fridge.

Switching Up Greens and Vegetables

I like experimenting with different greens in my shakshuka. Swiss chard is great and brings a milder, earthy flavor.

Kale is another solid choice. I remove the tough stems and chop the leaves small. Kale takes longer to cook than spinach, so I add it earlier.

You can mix greens together too. I often combine spinach with arugula for a little peppery kick. Shaved Brussels sprouts work surprisingly well.

Other green additions I enjoy:

• Fresh peas
• Chopped scallions
• Baby bok choy
• Collard greens (remove stems first)

If you use heartier greens like collards or kale, give them 2-3 extra minutes to cook before adding the eggs.

Spicing It Up With Jalapeño or Cayenne

Adding heat to green shakshuka is easy and makes things more interesting. I dice a small jalapeño and cook it with the onions at the start.

For less heat, I take out the seeds. If I want it spicy, I leave them in.

Cayenne pepper is my go-to for a dry, punchy heat. I start with a pinch and add more if needed.

Heat level guide:

• Mild: 1/4 seeded jalapeño
• Medium: 1/2 whole jalapeño
• Hot: 1 whole jalapeño plus a pinch of cayenne

Red pepper flakes or hot sauce at the end let everyone control their own spice level.

Dairy-Free and Vegan Alternatives

Making this dish dairy-free is simple—just skip the feta or use a plant-based version. It still tastes great, honestly.

For vegan shakshuka, I swap the eggs for extra firm tofu. I crumble it into big chunks and add it where the eggs would go.

Dairy-free cheese options:

• Cashew cheese
• Vegan feta cheese
• Nutritional yeast for a cheesy flavor

Sometimes I add a splash of coconut milk to make the sauce creamy without dairy. Two or three tablespoons near the end does the trick.

The herbs and spices carry most of the flavor, so these swaps don’t change things much.

Nutrition and Health Benefits of Green Shakshuka

This green shakshuka packs a real nutritional punch with leafy greens, eggs, and fresh herbs. Every ingredient brings something good to the table.

Why This Dish Is Nutritious

I love how this dish mixes protein, healthy fats, and vegetables in one pan. The poached eggs give you around 12-14 grams of complete protein, which helps with muscle repair and energy.

Spinach is loaded with nutrients but barely any calories. It’s full of iron and folate, both important for your body.

The feta cheese brings calcium for your bones and a little extra protein. Plus, it just tastes good.

Onion and garlic aren’t just for flavor. They’ve got compounds that may help your immune system and heart.

Herbs like cilantro and basil add antioxidants. Those help protect your cells from damage, which is always a win.

Highlights of Key Vitamins and Nutrients

Here are the main nutrients you get from this green shakshuka:

Key Vitamins:

• Vitamin A comes from spinach. It supports your vision and helps your immune system do its thing.
• Vitamin C shows up in onions and herbs. It helps your body heal cuts and absorb iron—pretty handy, right?
• Vitamin K is packed into leafy greens. It keeps your bones sturdy.

Important Minerals:

• Iron in spinach helps prevent that tired, sluggish feeling. It keeps your energy up.
• Calcium comes from feta cheese and greens. It’s what your teeth and bones crave.
• Potassium in spinach helps manage blood pressure. That’s something most of us could use.

Eggs bring in B vitamins that keep your brain sharp. They’ve also got choline, which is great for memory and focus.

Vegetables in this dish add fiber. That means better digestion and you’ll probably feel full for longer.

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Quick Green Shakshuka with Spinach and Feta Cheese

Quick Green Shakshuka with Spinach and Feta Cheese is a fresh, vibrant twist on the classic dish — made in just 10 minutes! Creamy spinach, perfectly cooked eggs, and crumbled feta come together for a wholesome, satisfying meal any time of day.

Course Breakfast, Brunch, Dinner, Lunch

Cuisine Mediterranean

Cook Time 10 minutes minutes

Servings 2 people

Author Jessica

Ingredients

• 2 tbsp olive oil or butter
• 4-5 cups fresh baby spinach
• Salt and black pepperto taste
• 2 large eggs
• ½ cup crumbled feta cheese
• Optional toppings: avocado slices, toasted bread, chili flakes, fresh lemon juice

Instructions

• Sauté the spinach – Heat olive oil or butter in a medium skillet over medium heat. Add the spinach and cook for 2–3 minutes, stirring occasionally, until wilted. Season with salt and black pepper.
• Create space for the eggs – Use a spoon to make two small wells in the spinach. Crack one egg into each well.
• Cook the eggs – Cover the skillet with a lid and cook for about 3–5 minutes, or until the egg whites are set but the yolks remain soft and runny.
• Add feta and finish – Sprinkle the crumbled feta cheese evenly over the spinach and eggs. Let it warm for about 1 minute so it softens slightly.
• Serve – Remove from heat and top with optional toppings like avocado slices, a squeeze of lemon juice, a sprinkle of chili flakes, and toasted bread on the side.

<p>The post Quick Green Shakshuka Recipe With Spinach and Feta Cheese first appeared on The Balanced Kitchen.</p>

To me, that is the best cheese ever! I mean, what other cheese squeaks?

It is so versatile and can be used and cooked in many different ways. When was the last time you had a grilled skewer of cheese. If you hadn’t, you have to. See below for recipe.

When it comes to cooking halloumi, I’ve discovered some fantastic methods that really bring out the best in this unique Cypriot cheese. Whether you love grilling, frying, or adding halloumi to salads, knowing the best way to prepare it can make all the difference. Not only is halloumi packed with protein and calcium, but its chewy texture and savory flavor make it a delicious addition to many dishes.

One of my favorite ways to prepare halloumi is by grilling it. The cheese develops beautiful char marks and a slightly smoky flavor when cooked on the grill. Grilling also keeps the cheese firm, making it perfect for sandwiches or as a topping for salads. Frying halloumi in a pan with a bit of olive oil gives it a crispy, golden crust while keeping the inside soft and delicious. Adding warmed honey or sesame seeds to fried halloumi can elevate the taste even further.

I love incorporating halloumi into Mediterranean-inspired dishes. Imagine tossing it into a vibrant salad with fresh tomatoes and cucumbers, or creating a veggie burger that’s both satisfying and full of flavor. Halloumi’s versatility ensures that it’s a star ingredient in any meal.

History and Origin of Halloumi

Most people think Halloumi was originated in Greece. However, Halloumi is a traditional cheese with a rich history tied to Cyprus. It was originally crafted using goat milk and has influenced many aspects of Cypriot culture.

Halloumi has been made in Cyprus for many centuries. Its creation dates back to the Medieval Byzantine period. Traditionally, Cypriot farmers would use a mix of goat and sheep milk to make the cheese.

The process involves heating the milk and adding rennet to curdle it. After straining, the curds are pressed and stored in brine for preservation. This method gave Halloumi its unique texture, making it possible to grill or fry without melting.

The cheese is often enhanced with fresh mint leaves inserted between layers. This not only adds flavor but also acts as a natural preservative. Halloumi’s ability to withstand high temperatures made it a versatile option for grilling and frying.

Nutritional Profile of Halloumi

Halloumi is known for its high protein content, making it an excellent choice for vegetarians and those looking to increase their protein intake. An average serving size of 100 grams contains:

• Calories: About 320 calories
• Protein: Approximately 25 grams
• Fat: 18-23 grams
• Saturated Fat: Roughly 13 grams
• Sugars: Around 2-3 grams
• Calcium: About 700 mg (70% of daily recommended intake)

The cheese is relatively high in fat, including saturated fat, so it’s best enjoyed in moderation. Despite this, it’s a rich source of protein and calcium, which are vital for muscle and bone health.

Calcium in halloumi supports bone health and teeth strength. With 70% of your daily calcium needs covered in a single serving, it’s excellent for maintaining a strong skeletal system.

Halloumi also provides essential vitamins and nutrients like vitamin A and B vitamins, contributing to overall wellness. Due to its nutrient density, small portions can provide significant health benefits, although it’s important to balance it with other lower-fat foods in your diet.

Selecting High-Quality Halloumi

Picking the right halloumi is essential to get the best taste and texture. I usually buy my Halloumi from Costco but I know not all branches carry it.

Most areas have Mediterranean (or more specifically Greek) stores. This is where you will be able to find it.

Texture and Characteristics

When selecting halloumi, I look for a firm, slightly springy texture. Good halloumi should be “squeaky” when you bite into it. This squeakiness is a signature characteristic of quality halloumi. It indicates a high melting point, meaning it won’t melt away when heated.

Check that the cheese is not too soft or crumbly. Halloumi should be able to hold its shape during cooking. It often comes in a vacuum-sealed package, which keeps it firm and fresh.

Storage and Freshness

Storing halloumi properly is crucial to maintaining its quality. I always keep it in the refrigerator, where it can last several weeks if unopened. Once opened, I store it in brine or salted water. This keeps the cheese from drying out and preserves its texture.

For optimal freshness, check the expiration date on the package. Fresh halloumi has a mild, slightly salty taste and a clean, white color. Avoid any halloumi that looks yellowed or smells off. This could indicate that it is no longer fresh.

Cooking Techniques

When it comes to cooking halloumi, there are a few methods I really enjoy. They make the cheese taste delicious and bring out its unique texture.

While you can eat it uncooked, I prefer to eat it cooked and Grilling is a favorite of mine.

Here are some several ways to make it.

They’re simple but elevate the dish. Try them out and see which one you like best!

Halloumi skewers

I absolutely love making halloumi skewers for BBQs and summer gatherings. This method is probably longer than the others, but I think they are still easy to prepare and always a crowd-pleaser.

First, I cut the halloumi into bite-sized pieces. I like to use a variety of vegetables on my skewers. Some of my favorites are zucchini, peppers, cherry tomatoes, and onions.

If you are interested you can prepare a simple marinade. A mixture of olive oil, lemon juice, garlic, and fresh herbs like oregano or thyme works great. Marinate the halloumi and veggies for at least 30 minutes.

I don’t always marinate and it still comes out great!

After marinating, I skewer the halloumi and veggies. I make sure to alternate between the cheese and the vegetables. This way, each bite has a mix of flavors.

Grilling is the fun part. I preheat the grill to medium-high heat. I place the skewers on the grill, turning them occasionally until they are nicely charred and the vegetables are tender. This usually takes around 10-15 minutes.

For an extra touch, I drizzle the skewers with a bit of honey or a honey-rosemary glaze just before serving. It adds a nice sweet and savory flavor.

Grilling Halloumi

Grilling halloumi is a great and quick way to enjoy this unique cheese. It has a high melting point, so it doesn’t melt away on the grill.

First, I preheat my grill to medium-high, around 400-450°F. To get the best results, I make sure to clean the grates well.

Preparation:

1. Pat the halloumi dry with a paper towel.
2. You can leave it as large chunk or slice it into ¼-inch thick pieces.
3. Lightly brush each slice with olive oil.

When the grill is ready, I place the halloumi slices directly on the grates. I let them cook for 3-4 minutes on each side until they get a nice golden color and grill marks.

Topping Ideas:

• Drizzle of honey
• Chopped herbs like oregano or parsley
• Freshly squeezed lemon juice
• Slices of fresh tomatoes

You can pair grilled halloumi with grilled veggies or with fresh vegetables and olives.

Grilled halloumi is perfect on its own, in sandwiches, or even in salads. It’s super versatile and always a big hit whenever I make it.

Frying Halloumi

Frying halloumi is by far the easiest way to enjoy this delicious cheese. While it’s quick and easy, it still brings out a wonderful golden crust while keeping the inside soft and creamy.

First, I start by cutting the halloumi into slices. I find that about 1/2 inch thick works best. These slices hold together well and cook evenly.

Before frying, I pat the slices dry with a paper towel. This helps to achieve that perfectly crispy texture. A little moisture can make the cheese stick to the pan or splatter.

In a nonstick pan, I heat a bit of olive oil over medium-high heat. Once the oil is shimmering, I place the halloumi slices in the pan. I make sure they’re in a single layer to cook evenly.

I cook each side for about 1-2 minutes. When you see that the slices are turning a nice golden brown, it’s time to flip them. I use a spatula to help with the flip and keep an eye on the crust to prevent it from getting too dark.

That’s it! In a few minutes, I have a plate of perfectly fried halloumi ready to be enjoyed.

Halloumi Salads

There are endless options to use Halloumi in salads.

My go to options are usually one of those two:

Grilled Halloumi and Vegetables Salads: I simple take the vegetables and the Halloumi I grilled, mixed them in a bowl with some olives, lemon juice, olive oil and some salt and pepper and you got yourself a great dish.

Halloumi with Fresh Vegetables Salad: In this simple yet tasty salad I take the Halloumi cheese, grilled or not grilled it’s up to you. Mix it with fresh leaves mix or with cucumber, tomatoes, red onion, olive and some olive oil. I like to add extra coarse sea salt. It creates an explosiveness of taste in the mouth.

Halloumi Salad with Spinach and Pomegranate: I love this salad for its mix of textures and flavors. The halloumi brings a savory note, while the pomegranate adds a burst of sweetness. Add fresh spinach leaves, cherry tomatoes, and a drizzle of olive oil and lemon juice. This salad is both refreshing and filling, perfect for a light lunch or side.

Watermelon and Halloumi Salad: This combination might seem surprising, but it’s fantastic. The sweet, juicy chunks of watermelon pair perfectly with the salty, firm halloumi cheese. Add some fresh mint leaves and a sprinkle of black pepper to balance out the flavors. It’s a delightful dish for a summer picnic or BBQ.

<p>The post My Neighbor Owns A Greek Restaurant – Here Are His Tips For Making The Best Halloumi Dishes first appeared on The Balanced Kitchen.</p>

Pickled red onions are incredibly versatile and make the perfect topping for tacos, salads, deli sandwiches, burgers, and even chili.

The best part is that they are super easy to make. All you need are a few basic ingredients like red onions, vinegar, sugar, and salt. You can also get creative by adding herbs, spices, or even citrus to customize the flavor. In just a matter of minutes, you can have a tangy and colorful condiment ready to elevate your dishes.

I’ve found that a jar of pickled red onions never lasts long in my kitchen. They’re a must-have for any Mexican night, perfect for adding that extra zing to your tacos and enchiladas. If you haven’t tried pickling your own onions yet, you’re in for a real treat.

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The Best Pickled Red Onions

Create delicious pickled red onions with ease! Simply slice a red onion, prepare a brine with vinegar, water, sugar, and salt, and let the onions soak in the mixture. Refrigerate for at least an hour, and enjoy a tangy topping for your favorite dishes.

Course Condiment, Side Dish

Cuisine American, Mediterranean, Mexican, Middle Eastern

Keyword Easy Pickling Recipe, Homemade Pickles, Pickled Red Onions, Quick Pickles, Tangy Toppings, Vinegar Pickles

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 6 people

Author Jessica

Ingredients

• 1 large red onion thinly sliced
• 1 cup apple cider vinegar
• 1 cup water
• 1 tablespoon sugar
• 1 tablespoon salt
• 1 teaspoon black peppercorns

Instructions

• Prepare the Onions: Peel and thinly slice the red onion into rings or half-moons.
• Make the Brine: In a small saucepan, combine the apple cider vinegar, water, sugar, and salt. Heat the mixture over medium heat, stirring occasionally, until the sugar and salt have completely dissolved. Remove from heat.
• Add Flavorings (Optional): If using, add the black peppercorns, red pepper flakes, garlic cloves, and bay leaf to the brine.
• Pickle the Onions: Place the sliced onions into a clean jar or container. Pour the warm brine over the onions, ensuring they are fully submerged. Let the mixture cool to room temperature.
• Refrigerate: Once cooled, cover the jar or container and refrigerate for at least 1 hour before serving. For best results, let the onions pickle for at least 24 hours.
• Serve and Enjoy: Use the pickled red onions as a tangy topping for tacos, salads, sandwiches, burgers, or any dish that could use a pop of flavor.
• Storage: Store the pickled red onions in the refrigerator. They will keep well for up to 2 weeks.

Choosing the Right Ingredients

When making pickled red onions, the quality of your ingredients will greatly affect the final taste. Let’s take a closer look at the types of onions, types of vinegar, and additional flavorings needed to get the best results.

Types of Onions

Using red onions is essential for pickling due to their mild flavor and vibrant color. They have a natural sweetness that balances well with vinegar. Make sure the onions are firm and without blemishes.

Yellow onions or white onions can be used, but they have a stronger bite and won’t give you that signature pink hue. Stick with red onions if you want the best visual and taste appeal.

Vinegar Selection

White vinegar is my go-to for this recipe. It offers a tangy flavor that enhances the natural sweetness of the red onions. You can also use apple cider vinegar if you want a sharper, more intense flavor.

Rice vinegar is another good option if you want a milder taste. I sometimes mix apple cider vinegar and white vinegar for a balanced flavor. The key is to pick a vinegar that you enjoy because it will be the backbone of your brine.

Additional Flavorings

Adding spices and herbs can elevate your pickled onions. I usually add peppercorns and sometimes coriander seeds for a peppery kick and slight citrus note.

Garlic cloves provide a subtle depth of flavor, while slices of jalapeño add a nice heat. You can experiment with spices like mustard seeds or herbs like thyme and rosemary.

Don’t forget to add sugar and salt to balance out the vinegar’s acidity. This combination enhances each ingredient’s unique contributions.

Preparing the Onions

To make the tastiest pickled red onions, you need to prepare them correctly. This involves slicing them the right way and sometimes blanching them to reduce their sharpness.

Slicing Techniques

When slicing onions for pickling, thin and even slices are key. I usually recommend using a mandoline slicer for this. It ensures uniform slices, making the onions pickle more evenly. Always handle the mandoline with care, using the guard to protect your hands.

If a mandoline isn’t available, a sharp kitchen knife can do the job. First, peel the onion and cut off both ends. Then, slice the onion in half from top to bottom. Lay each half flat side down and slice thinly.

Blanching Onions

Some people like to blanch the onions before pickling them.

I usually don’t. It’s totally up to you.

My suggestion, try at least once with and once without and decide for yourself.

Blanching can make the onions less pungent, creating a milder taste. To blanch the onions, bring a pot of water to a boil over medium heat.

Once boiling, add the sliced onions and let them sit in the hot water for about 30 seconds. This quick bath is enough to take the edge off the sharpness.

After blanching, immediately drain the onions and place them in a bowl of ice water. This ice bath stops the cooking process and keeps the onions crisp. After a minute or so, drain them again and pat dry with a clean towel.

Following these steps helps make sure the pickled red onions are flavorful and not too overpowering.

Creating the Pickling Brine

The key to delicious pickled red onions is in the pickling brine. We’ll combine simple ingredients and heat them to create the perfect mix for our onions.

Combining the Ingredients

First, gather your ingredients. Typically, you’ll need vinegar, water, salt, and a sweetener such as sugar. You can use different types of vinegar, but I prefer white or apple cider vinegar for a balanced flavor.

Measure out the ingredients:

• 1 cup vinegar
• 1 cup water
• 1 tablespoon salt
• 1 tablespoon sugar

Place these in a bowl or a measuring cup. You can also add spices like peppercorns or garlic cloves for extra flavor.

Heating the Mixture

Next, it’s time to heat the mixture. Pour the combined ingredients into a saucepan. Over medium-high heat, let the mixture come to a simmer.

Stir occasionally to ensure the sugar and salt dissolve completely. This should only take a few minutes.

If you’re short on time, you can use a microwave. Simply heat the mixture for about 60-90 seconds until the sugar and salt are dissolved.

Once the mixture is ready, it’s time to pour it over your onions, ensuring they are fully submerged in the brine. Let them cool to room temperature before sealing the jar. This step ensures the onions are perfectly pickled and flavorful.

Serving Suggestions

Pickled red onions add a burst of flavor to many dishes. They can enhance both everyday meals and more creative recipes.

Classic Pairings

Pickled red onions are perfect for salads. They add a tangy crunch that makes fresh greens more exciting. I love them in a simple potato salad too. The acidity balances out the creamy texture of the potatoes.

They’re also great on burgers and sandwiches. The vinegar sharpness cuts through rich flavors, making each bite interesting. Try them on a turkey sandwich or a classic cheeseburger for an extra zing.

And don’t forget about tacos and other Mexican dishes. Whether it’s fish tacos or a plate of nachos, the pickled onions add both color and zest.

Innovative Uses

For breakfast, try pickled red onions with eggs. They go well on a scrambled egg toast, or even a breakfast burrito. The tanginess wakes up your taste buds in the morning.

They’re also delightful in a grain bowl. Imagine quinoa or brown rice topped with roasted veggies, a protein, and some pickled red onions for a fresh twist. This can make even a simple grain bowl feel gourmet.

Another innovative idea is adding them to pizza. A few slices scattered on top after baking can elevate a classic Margherita or any homemade pizza.

Lastly, mix them into guacamole. The sharpness of the pickled onions complements the creamy avocado, creating a dip that’s far from ordinary.

Nutritional Information and Health Benefits

Pickled red onions are not just tasty; they’re also packed with health benefits.

Calories: Pickled red onions are low in calories, making them a great addition to any meal without adding too many extra calories to your diet.

Sodium: Depending on the recipe, these onions can contain varying levels of sodium. It’s important to enjoy them in moderation if you’re watching your salt intake.

Carbohydrates and Fiber: Red onions have a moderate amount of carbohydrates. They also provide essential dietary fiber, which aids in digestion.

Protein: While not a significant source of protein, pickled red onions can contribute a small amount to your daily intake but I wouldn’t consider it really.

Red onions are rich in vitamins and minerals like vitamin C and folate (vitamin B9). These nutrients support the immune system and improve cardiovascular health.

Preservation and Storage Tips

To keep pickled red onions fresh, store them in the refrigerator.

Use an airtight container to prevent any unwanted odors from affecting the taste.

I prefer to use a mason jar because it seals tightly.

Make sure the onions are fully submerged in the brine. This keeps them crisp and flavorful.

Storage Duration

Pickled red onions usually last for about 2 to 3 weeks if stored properly.

I always check for any signs of spoilage like mold or an off smell.

Label Your Container

Write the date on a sticky note or piece of tape.

This helps me track how long they’ve been in the fridge.

Quick Tip

If the onions start to lose their crunch or color, it might be time to make a new batch.

If you bought too many onions and you don’t know what to do with them, you can try caramelize them.

Troubleshooting Common Issues

Sometimes, pickled red onions do not turn out as expected. Adjusting taste and texture, as well as fixing common mistakes, can help.

Adjusting Taste and Texture

Flavor: If your onions taste too salty or too sweet, adjust the ratio of salt and sugar in the brine. A small change can make a big difference.

Acidity: For onions that are too tangy, add more water to the brine. This can balance out the excessive vinegar taste.

Texture: If your onions are mushy, they might have been left in the brine for too long or the brine was too hot. Next time, make sure the brine is just simmering, not boiling, and limit soaking time.

Color: Keep your pickled onions vibrant by using red onions and avoid overcooking. Adding some beet slices can enhance the color without changing the flavor.

Fixing Common Pickling Mistakes

Brine Composition: Ensure you dissolve the sugar and salt completely in the hot brine. Undissolved granules can affect the flavor.

Crunchy Onions: If you want crunchier onions, pour the brine over the onions while it’s still hot but not boiling. Cold brining can keep them crisp too.

Uniform Slices: Slice onions evenly. Thinner slices pickle faster and more uniformly. A mandolin slicer can help achieve consistent slices.

Jar Sterilization: Always use clean, sterilized jars to prevent contamination. Simply washing jars in hot, soapy water and drying them thoroughly can do the trick.

Stick to these tips, and you’ll be able to troubleshoot and perfect your pickled red onions. Remember, practice makes perfect!

Frequently Asked Questions

How do I make sure my pickled red onions are sweet and tangy?

I use a mix of vinegar and sugar. This balance gives the onions a nice sweet and tangy taste.

Can I make pickled red onions quickly?

Yes, you can! The whole process takes about 15 minutes. The onions are ready to enjoy after a few hours in the fridge.

What’s the easiest way to slice onions for this recipe?

Using a mandoline is the easiest method. It slices the onions thinly and evenly, making them perfect for pickling.

Do I need any special equipment?

Not really. A glass jar with a lid, a small saucepan, and a mandoline are the main tools. If you don’t have a mandoline, a sharp knife works too.

How long do pickled red onions last?

They can last up to 2 weeks in the fridge. Just make sure to keep them in an airtight container.

What’s in the brine?

The brine usually contains vinegar, water, sugar, and salt. Some recipes add pepper flakes or honey for extra flavor.

Can I adjust the recipe to make it easier?

Yes, you can adjust the amount of sugar and salt to fit your taste. You can also simplify by just using vinegar, water, and a pinch of salt if you’re in a hurry.

<p>The post Pickled Red Onions Recipe: Quick and Easy Steps to Deliciousness first appeared on The Balanced Kitchen.</p>

The other day as I was realizing that I was feeling really low energy and unmotivated. In theory, I was doing everything right—exercising, getting plenty of fruits and vegetables, sleeping (ok, maybe not sleeping enough, but getting some sleep)—but I was still dragging and then it came to me: greens.

I wasn’t getting enough leafy greens.

Many (most) of us don’t get enough leafy greens, but they are so important.

They are great for circulation and respiratory support, they boost our immune systems, and they provide a great energy boost. I hadn’t been eating them, though, because as the weather gets colder I am less drawn to smoothies and salads.

So out came my sautéed and wilted green recipes to provide me some warmth, while still giving me all the benefits of the greens. And it worked! While I may not be stress-free and perky, I am definitely feeling much more alert and focused.

This wilted kale salad is a great one. It is quick, simple, and delicious.

It has just the right amount of crunch from the walnuts, some creaminess from the feta, and just a touch of sweetness from the dried cranberries.

In the quantities listed here, this makes a great salad for two or a wonderful side for four. Plus it would be a wonderful addition to a holiday dinner—helping to balance out all the heaviness of the dishes at this time of year.

So if you are feeling draggy, tired, or down, try this out. It may just be the thing your body has been asking you for.

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Wilted Kale Salad: A Cure for the Winter Blues

Course Salad, Side

Prep Time 10 minutes minutes

Cook Time 3 minutes minutes

Total Time 13 minutes minutes

Servings 2

Author Jessica Braider

Ingredients

• 1 bunch of kale
• 1 clove of garlic
• 1 tablespoon extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 6 tablespoons chopped walnuts
• ¼ cup crumbled Feta
• ½ cup dried cranberries
• Salt and pepper

Instructions

• Rip the kale off the stems and rip the leaves into bite-sized pieces. Rinse and dry the kale. Mince the clove of garlic.
• In a large skillet, heat the olive oil. When it starts to shimmer, add the minced garlic and stir until fragrant.
• Toss in the kale and balsamic vinegar and stir until the kale just turns bright green but hasn’t yet wilted.
• Take it off the heat and mix in the walnuts and feta. Salt and pepper to taste and serve warm.

<p>The post Wilted Kale Salad: A Cure for the Winter Blues first appeared on The Balanced Kitchen.</p>

Whether you’re slicing it thin for a crunchy slaw or spiralizing it into noodles, kohlrabi adds a unique texture and flavor to your meals. Its mild yet slightly peppery taste makes it a great stand-in for more common veggies. You’ll find it pairs beautifully with ingredients like carrots, apples, and pine nuts.

There’s so much you can do with kohlrabi—think crispy kohlrabi fries, creamy mashed kohlrabi, and refreshing salads. If you’re looking to shake up your meal prep routine or add a new veggie to your diet, kohlrabi is a fantastic choice. Dive into some easy and delicious kohlrabi recipes that will have you enjoying this quirky vegetable all season long.

What Is Kohlrabi?

Kohlrabi is a versatile vegetable related to cabbage, broccoli, and kale. It’s known for its mild taste and can be enjoyed both raw and cooked.

Nutritional Profile

Kohlrabi is not just tasty but also packed with nutrients. It’s a good source of dietary fiber and vitamin C, which is great for your immune system.

A 100-gram serving of kohlrabi provides about 36% of your daily vitamin C needs. It also contains potassium and vitamin B6, important for heart health and muscle function.

Moreover, kohlrabi is low in calories, with only around 25 calories per 100 grams. This makes it an excellent choice for those looking to maintain a healthy diet without compromising on flavor.

Selecting and Storing Kohlrabi

How to Choose the Best Kohlrabi

Choose bulbs that are firm, heavy for their size, and free from cracks or blemishes. Smaller kohlrabi tends to be sweeter and more tender, making it ideal for fresh eating. The leaves should be green and crisp, not wilted or yellow.

Avoid bulbs that are more than 4 inches in diameter as they can be tough. Look for ones with stems and leaves attached, as this indicates freshness. Kohlrabi should have a uniform color and texture.

Storage Tips

Once home, separate the bulbs from the leaves. Store the bulbs in a Ziploc bag in your fridge’s crisper drawer. This helps keep them fresh for up to two weeks.

If you’ve cooked the kohlrabi, place the cooled pieces in an airtight container. They can last in the refrigerator for 3 to 5 days. To freeze, blanch the pieces first, then store them in a freezer-safe container.

Aim for a refrigerator temperature of 32°F (0°C) to 40°F (4°C). Keep the humidity level between 90-95% to prevent drying. These steps help maintain the crunchy texture and tender flavor.

When is Kohlrabi Season

You can find kohlrabi at its best during the early summer months. Kohlrabi usually makes an appearance at farmers’ markets and CSA (Community Supported Agriculture) boxes in June and July. These months are prime time for harvesting and enjoying this crunchy vegetable.

Kohlrabi Recipes

Roasted Vegetable and Kohlrabi Noodle Bowls with Peanut Sauce – The Kitchn

Kohlrabi Carrot Fritters with Avocado Cream Sauce – A Couple Cooks

Kohlrabi Schnitzel

Easy Cream of Kohlrabi Soup – Yup, It’s Vegan

Hungarian Stuffed Kohlrabi – Love and Olive Oil

Mashed Kohlrabi with Roasted Garlic – The Rustic Foodie

Kohlrabi Quiche – Ester Kocht

Roasted Kohlrabi with Garlic and Parmesan – Spend with Pennies

Sautéed Kohlrabi with Greens – It’s a Veg World After All

Kohlrabi Slaw – Love and Lemons

Crispy Apple and Kohlrabi Salad – Cookie and Kate

Quick Pickled Kohlrabi – Serious Eats

Whole Roasted Kohlrabi with Pomegranate Reduction – Martha Stewart

Shaved Kohlrabi with Mint, Tahini, and Pistachios – Epicurious

Roasted Kohlrabi with Parmesan – Food Network

Carrot and Kohlrabi Slaw – The Spruce Eats

Sesame Kohlrabi & Chicken Salad – EatingWell

Kohlrabi Ham Bake – Simply Recipes

Sprouts, Kohlrabi, and Beet Salad with Herbed Crème Fraîche Dressing – Saveur

Kohlrabi and Lime Salad – The Guardian

Kohlrabi, Corn & Tofu Curry – Oh My Veggies

Kohlrabi Fritters Recipe – The Spruce Eats

Kohlrabi Bistro Salad – The Kitchn

<p>The post 23 Kohlrabi Recipes You Wished You Knew Earlier first appeared on The Balanced Kitchen.</p>

Imagine the satisfying crunch of popcorn with a buttery, garlicky base, topped with a mix of poppy seeds, sesame seeds, garlic, onion, and a hint of salt. This snack not only adds an exciting flavor profile to your popcorn but also brings a bit of that bagel shop magic right into your home. It’s a hit for family movie nights or even as a quick, flavorful snack throughout the day.

Popping your popcorn fresh on the stove, microwave or using your favorite hot air popper, you can achieve that perfect, light texture every time. Then, by drizzling it with melted butter and generously sprinkling the everything bagel seasoning, you’ll have a treat that’s both irresistible and incredibly easy to prepare. Enjoy this snack while watching your favorite movie or sharing laughs with family and friends.

Why You’ll Love This Snack

This Everything Bagel Popcorn is a great choice for your next snack.

It’s easy to make and tastes delicious. Perfect for movie nights or game days. You just need popcorn, butter, and everything bagel seasoning.

You’ll enjoy the mix of flavors. The seasoning adds a savory taste with a hint of garlic, onion, and poppy seeds. Your taste buds will thank you!

Making this snack can be a fun activity for the whole family. Kids love shaking the bowl to coat the popcorn. It’s a tasty yet simple recipe.

Plus, it’s a bit more nutritious than other snacks. You can even opt for a vegan or low-fat version by using coconut oil instead of butter.

Serve this popcorn at parties or family gatherings. It’s sure to be a hit with everyone. Tasty, easy, and quick to make—it ticks all the boxes for a perfect snack!

What is Everything Bagel Seasoning

This blend typically includes:

• Sesame seeds: Adds a nutty taste and a bit of crunch.
• Poppy seeds: Contributes a slightly tart flavor and additional texture.
• Dried minced onion: Offers a sweet, savory flavor.
• Garlic powder: Enhances with a robust, savory punch.
• Kosher salt: Balances flavors and brings everything together.

You can find premade everything bagel seasoning at the store or mix your own. Adjusting the amounts lets you customize the flavor profile to suit your taste.

I usually buy one from Trader Joe’s (that is the one I used for this recipe) or from Costco (if you are a heavy everything user).

Make Your Own Everything Bagel Seasoning

Ingredients:

• 2 tablespoons sesame seeds
• 2 tablespoons poppy seeds
• 1 tablespoon dried minced garlic
• 1 tablespoon dried minced onion
• 1 tablespoon coarse sea salt
• 1 teaspoon black sesame seeds (optional, for additional color)

Instructions:

Gather all the ingredients and measure them out precisely to ensure the correct balance of flavors.

In a small bowl, combine the sesame seeds, poppy seeds, dried minced garlic, dried minced onion, coarse sea salt, and black sesame seeds (if using).

Nutritional Information

When you make Everything Bagel Popcorn at home, you control the ingredients and their amounts. This allows you to tailor the snack to your nutritional needs.

Popcorn itself is a great whole grain. One serving (about 3 cups popped) contains roughly:

• Calories: 90
• Dietary Fiber: 3.5g
• Protein: 3g

Adding the Everything Bagel seasoning brings in extra flavor but also some nutrients.

Step-by-Step Preparing Guide

Preparing the Popcorn

Start by choosing how to pop your popcorn. You can use a stovetop, microwave, or an air popper. Each method works fine, so pick whatever suits you best.

Once popped, place about 8 cups of popcorn in a large bowl.

Combining the Ingredients

Melt 2-4 tablespoons of butter (vegan butter works too). In a small bowl, stir the melted butter with a teaspoon of garlic powder.

Drizzle half the butter mixture over the popcorn and toss to coat evenly. Sprinkle half the everything bagel seasoning and mix well. Repeat with the remaining butter and seasoning.

Make sure each piece is well-coated. To ensure even distribution, shake the bowl with a lid on it, if you have one.

Serve immediately for the best flavor and crunch. Enjoy your Everything Bagel Popcorn as a unique and tasty snack!

Storage and Freshness

To keep your Everything Bagel Popcorn fresh, store it in an airtight container. This helps to prevent the popcorn from becoming stale.

After you’ve made your tasty treat, let it cool completely before placing it into the container. This step is important to avoid moisture buildup, which can make the popcorn soggy.

Tips for Best Results:

• Use an airtight container: Ensure it seals well to keep out air and moisture.
• Store at room temperature: Keep the container in a cool, dry place away from direct sunlight.
• Eat within a week: For the best taste and texture, consume your popcorn within 7 days.

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Everything Bagel Popcorn

One of the best snacks out there! The popcorn and the everything seasoning are both rich with good nutrients like fiber, protein and more! Perfect for entertaining, movie nights or day snacking!

Course Snack

Keyword healthy, popcorn, snack

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4 people

Author Jessica

Ingredients

• 8 cups plain popped popcorn
• 2 tablespoons unsalted butter melted
• 2 tablespoon Everything Bagel Seasoning

Instructions

• Place your popped popcorn in a large bowl.
• Drizzle the melted butter over the popcorn and toss until well coated.
• Sprinkle the Everything Bagel Seasoning over the popcorn and toss until you cover as much as you can.

<p>The post Everything Bagel Popcorn Recipe: A Tasty Snack Twist first appeared on The Balanced Kitchen.</p>

So when my boys started refusing to eat our beloved roasted vegetables, I knew something had to be done. First I started tried cutting the veggies differently. Who was I kidding? Then I tried the parmesan trick. No good. So last night I decided to try the heavily-spiced approach. I made a chicken curry in the slow cooker and roasted up a mix of vegetables with Indian spices. It was flat out awesome. Not only that, the whole bowl of veggies disappeared! One son decided he liked them so much, he’d just skip the chicken altogether. The other, cleaned his plate with murmurs of “mmmm. Cauliflower….” It was gone so fast I didn’t even have time to take a picture.

So I made more for lunch today. And half the bowl is gone. And only I ate them.

So if you are feeling like you need a new twist, something to make things fun again at dinner time, try these amazing roasted vegetables out.

If you like spicy food, check out our latest Easy Spicy Shakshuka Recipe. Breakfast or lunch for under 5 minutes of work with just one pan!!

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Indian-Spiced Roasted Vegetables

Course Sides

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Jessica Braider

Ingredients

• 1 head of broccoli cut into florets and stems peeled and cut into small bite-sized pieces (Cauliflower is great, too!)
• 4 carrots peeled and chopped into small bite-sized pieces
• 4 parsnips peeled and chopped into small bite-sized pieces
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1 teaspoon curry powder
• 1 teaspoon cumin seeds could also use ground cumin
• Sea salt and freshly ground pepper
• 2-3 tablespoons oil olive or coconut
• 1 teaspoon fresh ginger peeled and finely grated

Instructions

• Preheat the oven to 450.
• Peel and chop the vegetables.
• Put all the vegetables into a bowl, add the coriander, turmeric, curry powder, cumin, salt and pepper. Add the oil and toss to coat.
• Spread the vegetables on a baking sheet in a single layer.
• Roast for 20 minutes, or until just tender.
• Put into a bowl and toss with freshly grated ginger.
• Serve warm or at room temperature.

<p>The post Spice Up Your Life! Indian-Spiced Roasted Vegetables first appeared on The Balanced Kitchen.</p>

If taking a step outside of your comfort zone sometimes involves cooking, then I’ve got some great recipes for you in this Recipe Roundup! The first two recipes in the Roundup came about because one of my clients gave me some homemade goat milk paneer (Indian cheese) and since Saag Paneer is one of my all-time favorite dishes, I jumped at the chance to make it for the first time, so an Indian dinner was in the cards. The waffle recipe is a game changer if you are a fan of waffles that are crispy on the outside and light and fluffy on the inside. And the Southwestern Spinach and Black Bean Dip is likely to become a go-to in our house. Are you ready to step out of your bubble and try a new recipe?

Saag Paneer: Spinach with Indian Cheese after poking around online for a while I settled on this recipe because it seemed to be the most manageable. Instead of using frozen spinach I used spinach from my farm share, I used coconut oil instead of vegetable oil, and I skipped the chili pepper in the hopes that my boys would be more open to eating it. Other than those modifications, I followed the recipe closely and the outcome was AMAZING. I could have eaten it for a week straight. My boys still weren’t convinced, but did eat the little bit that they each had on their plate, and my husband loved it almost as much as I did.

Make again? Absolutely and soon!!

Potato Curry with Peas and Carrots I made this to accompany the Saag Paneer because I was confident that my boys would enjoy it, and I was right. I found the directions on this recipe to be a little vague for my taste, but I have made enough curries that I could figure it out. It did take longer than I had anticipated, but the flavors were fantastic and it was relatively simple to make.

Make again? Yes. But I’ll probably type up my own directions to follow. Maybe I’ll post that recipe sometime soon…

Best Homemade Waffle Recipe I stumbled upon this recipe last weekend as I was trying to find a waffle recipe that only required one egg. The secret ingredient in this recipe is cornstarch and I have to say that I am a convert! I made this recipe using spelt flour instead of all purpose flour, to add some whole grain heft, and they were still light and fluffy on the inside and crispy on the outside. All four of us LOVED these waffles. Two quick notes: 1) the batter is much runnier than any other waffle batter I have ever made and seemed to require more batter per waffle, so be prepared and 2) I will never make a single batch of this recipe again. Even for my family of four, this recipe was barely enough for breakfast and I guarantee you will want leftovers for the freezer.

Make again? Yes! This is going to be my new go-to waffle recipe!

Southwestern Spinach Black Bean Dip I made this to take as a side dish to a taco night at a friend’s house. Instead of canned corn I used frozen and I added a bunch more spice, but other than that I followed the recipe. It was delicious, filling, and packed with spinach. It also makes a TON! We gorged on it and there was still a lot leftover, which I then mixed with some leftover chicken to make a variation on my baked chimichangas, which were the biggest hit of the week in my house.

Make again? Definitely and definitely will turn the leftovers into baked chimichangas again, too!

<p>The post Recipe Roundup: May and Early June Edition first appeared on The Balanced Kitchen.</p>

I want to be honest with you, a year ago these frittatas would likely not have been a success in my house because both of my boys were very skeptical of radishes, but this year they have discovered the joys of a crunchy, fresh radish, which has made salad-making a lot more fun recently and has made these frittatas an easier sell. So, if you’ve got a kiddo who is giving you a rough time about the seasonal produce that you are so excited about, all I can say is stick with it, keep introducing it in different ways, without pressure, and one day you may turn around to discover a little person crunching on a radish they plucked from the dinner salad as they were setting the table. Miracles do happen!

The main reason I am really loving these mini-frittatas, though, is that they are the perfect make-life-easier cooking project. They are quick and easy to make, freeze well, include another dose of vegetables, and can be used for any meal—serve with toast and you’ve got a quick breakfast, add some breakfast potatoes and you’ve got brunch, serve with a side salad or grain salad and you’ve got lunch or dinner. So, please, while arugula and radishes are at their peak (now!), make a batch or three of these to stash in your freezer for your next crazy morning or what-am-I-going-to-make-for-dinner-tonight?! evening. You will be so glad you did.

<p>The post Arugula and Radish Mini-Frittatas first appeared on The Balanced Kitchen.</p>

Sometimes the best things are simple. Super simple. That was a lesson I was reminded of as I worked to develop a recipe for this Sabra hummus recipe contest organized by The Recipe Redux. You see, I kept trying to come up with some innovative, creative, blow-your-mind-surprising use of hummus. Hummus croquettes and sweet potato toast towers were two of the almost-blogworthy recipes I worked on. Both of them were good, both of them were kind of fun, but as I sat down to write about them I just couldn’t get inspired. And then yesterday it kind of hit me: I was just trying too hard. I was making things more complicated than they really needed to be. So I pushed those two recipes aside, perhaps I’ll come back to them at another time, and decided to keep things simple.

Honestly, when I stop to think about it, making things too complicated has been kind of a theme in my life recently, as well as the hope that I can instead simplify (please tell me I’m not alone in this struggle). This recipe was a wonderful reminder for me that simple is often better. That sometimes we have to let go of our over-inflated expectations for a more balanced reality that will actually make us happier, as is the case with this rockstar, super simple dip.

So in honor of National Hummus Day on May 13^th, I give you my Mediterranean Spinach Dip. A super simple, vegetarian, plant-based protein powerhouse of a snack that takes all of 5 minutes to make. Everyone in my family went nuts for this one and an added bonus is that it is another opportunity to get vegetables into everyone’s diet without cajoling or reminding. It works really well with crackers or chips, but also with crudité. My husband also recommends using it as a spread in a sandwich. Haven’t tried this yet myself, but it sounds amazing! Enjoy!

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Mediterranean Spinach Dip

Course Appetizer, Snack

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8

Author Jessica Braider

Ingredients

• 3 cups frozen spinach thawed and drained
• 1 cup Sabra Classic Hummus
• ½ cup crumbled feta
• 1 Tablespoon lemon juice
• ½ teaspoon salt
• ½ teaspoon thyme
• ¼ teaspoon black pepper

Instructions

• In a food processor, blender, or with an immersion blender, blend all the ingredients until smooth. Serve with vegetables, tortillas chips, or pita chips.

<p>The post Mediterranean Spinach Dip first appeared on The Balanced Kitchen.</p>