Got melon? Here’s a fun way to use it: in watermelon salsa! Throw cubes of this juicy summer fruit together with lime, jalapeño, and cilantro, and it’s an unexpected spin on the classic Mexican dip. Spoon in mouthfuls with tortilla chips, or it’s great for serving with grilled fish, chicken or tacos. It’s perfect for parties, and this bowl always disappears very quickly at our house!

Ingredients in watermelon salsa

Salsa simply means “sauce” in Spanish, and refers to a wide variety of sauces in Mexican cuisine that can be made with or without tomatoes. The most popular salsa is with red tomatoes, but there dozens of popular variations like corn salsa, peach salsa, mango salsa, and more.

This watermelon salsa uses the same concept as a fresh tomato salsa but uses cubed watermelon instead! We like cutting the cubes pretty small to make it an integrated texture, but you can also leave them in bigger cubes for a larger, chunky look. The ingredients for watermelon salsa are:

• Ripe watermelon
• Tomato
• Red onion
• Jalapeño pepper
• Cilantro
• Lime juice
• Granulated sugar
• Salt

Best way to cut a watermelon into cubes

Often we used to feel daunted when making watermelon recipes because this melon is notoriously tricky to cut. But here’s a method for how to cut a watermelon that makes it quick, simple and painless:

1. Cut in half through the middle. Use a large Chef’s knife to slice the watermelon in half through the middle (not lengthwise).
2. Cut into slices. Flip the half over onto the flat base, then cut it into slices.
3. Slice of the rinds with a paring knife. Switch to using a small paring knife (using a smaller knife gives you more control). Slice off the rind of each slice.
4. Cut a grid pattern to make cubes. Switch back to the Chef’s knife. Make a grid pattern to cut the watermelon into cubes.

Tips for making watermelon salsa

Watermelon salsa is like any fresh salsa: the only time consuming part is chopping all the fruits and vegetables! But there are a few things to note about adjusting the flavors. Here are a few notes on the method:

• Adjust the heat level to taste. This watermelon salsa recipe comes out mild since we’ve called for removing the jalapeño seeds. But if you like spicy salsas, use some of the seeds: or you can even use the entire pepper.
• Add sugar or salt to taste. Depending on the ripeness of your melon, you may want to add additional sugar to the salsa. It also may need a pinch or two more salt: make sure to taste and adjust as necessary!

Storage info

This watermelon salsa tastes best the day it is made. However, it stores up to 2 days refrigerated. It will gather liquid during refrigeration so you may need to drain or use a slotted spoon for serving. We prefer eating it day of, though: with lots of extra tortilla chips!

How to serve it

The best way to serve watermelon salsa? Add a big bag of tortilla chips and you’re in business! It also works great with plantain chips or your favorite dipper of choice. But don’t stop there: it’s a zingy sauce to serve with grilled fish and more. Here are some ideas for serving:

• Tortilla chips or plantain chips
• Fish like Easy Grilled Salmon, Mahi Mahi, or Grilled Halibut
• Shrimp like Shrimp Skewers or Sauteed Shrimp
• Chicken like grilled chicken
• Tacos like Cod Fish Tacos, Tuna Tacos, Salmon Tacos or Easy Vegan Tacos

More watermelon recipes

When it’s watermelon season, you’ve got to take advantage! Here are a few watermelon recipes to try:

• Go for Watermelon Feta Salad
• Try a Watermelon Slushie, Watermelon Water, Watermelon Lemonade, or Strawberry Watermelon Smoothie
• Mix up Watermelon Sorbet
• Preserve it with Pickled Watermelon Rind

01

Watermelon Feta Salad

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Watermelon Slushie

03

Watermelon Sorbet

04

15 Juicy Watermelon Recipes

This watermelon salsa recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Watermelon Salsa

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★★★★★

5 from 1 reviews

• Author: Sonja Overhiser
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Yield: 8

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Description

Watermelon salsa is a fun way to use this juicy melon! Combine it with lime, jalapeno, and cilantro for a zingy dip or sauce.

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Ingredients

• 2 cups finely diced fresh ripe watermelon
• ½ cup diced tomato (optional)
• ¼ cup diced red onion
• 1/2 jalapeño pepper, minced and seeds remove
• ¼ cup finely chopped cilantro
• 2 tablespoons lime juice
• ½ teaspoon granulated sugar (optional or more to taste)
• ¼ teaspoon kosher salt
• Tortilla chips, for serving

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Instructions

1. Prepare the watermelon, tomato, onion, jalapeño, and cilantro as listed above.
2. In a bowl, mix all ingredients gently together with the lime juice, sugar and salt. Serve immediately or wait 5 minutes to let the flavors meld. Taste and add more sugar or salt to adjust the flavor as desired. Serve with chips or with grilled fish, shrimp or chicken, using a slotted spoon to drain juices before serving. Tastes best the day it is made, but it stores up to 2 days refrigerated (it will gather liquid during refrigeration so you may need to drain or use a slotted spoon for serving). 

• Category: Appetizer
• Method: No Cook
• Cuisine: Mexican Inspired
• Diet: Vegan

Keywords: Watermelon salsa

A Couple Cooks - Recipes worth repeating.

We’ve always had a habit of sneaking bits of dough from the bowl when we’re baking. So it’s no surprise that this ice cream flavor is at the top of the list at our house: cookie dough ice cream! Wow, is the homemade version of this flavor sublime! The soft, salty sweet bits of dough with pops of chocolate are abundant in the creamy, frosty vanilla cream. You can also make just the dough and throw it into purchased ice cream: a fun trick that lets you have any flavor base you want!

Ingredients in cookie dough ice cream

When was cookie dough ice cream invented? Ben & Jerry’s Ice Cream claims to have invented the popular flavor in 1984 when a customer suggested the idea at their original shop in Burlington, Vermont. It went on to become a fan favorite and they started selling it in grocery stores in 1991.

There’s no surprise why this is a popular flavor. That chewy dough texture with a hint of salty sweet is incredibly satisfying! The cookie dough ice cream recipe below shows you how to make it using homemade vanilla base. Or, simply make the dough and fold it into store-bought ice cream for a fun, semi-homemade treat! Here’s what you’ll need:

• 1 recipe Homemade Vanilla Ice Cream or 1 quart purchased ice cream
• All-purpose flour
• Salted butter
• Brown sugar
• Vanilla extract
• Mini chocolate chips

Tips for the cookie dough

Edible cookie dough is very simple to whip up as an ice cream mix-in! In fact, we like making the dough recipe to use for topping sundaes or mixing into purchased ice cream. As a choco-holic, I’ve always wanted cookie dough with a chocolate ice cream base: and here’s the way to do it! Here are a few tips for mixing up the dough:

• If desired, heat treat the flour. For best food safety, you can heat treat it to prevent bacteria growth. Preheat the oven to 300°F. Place the flour on a baking sheet and bake for 4 to 6 minutes until the temperature reaches 165°F, checking every few minutes with a food thermometer. Cool completely before using (be patient: if the flour is warm the texture of the cookie dough will suffer). While we don’t always do this, it’s a good safety step to note.
• Form into pea-sized balls and freeze. It’s easiest to incorporate the cookie dough into ice cream when it’s made into very small bits. Portion out the bits with your hands and place them on a baking sheet, then freeze for 15 minutes or until hardened.
• If making in advance, store cookie dough until ready to use. If making in advance, remove the cookie dough bits from the tray once they are hardened and place in a sealed container for storage.

Adding the cookie dough

You can use the cookie dough with this homemade vanilla ice cream recipe and mix it in after churning, or you can use it with a purchased ice cream! Here are a few things to note about adding the cookie dough to the ice cream base:

• For homemade ice cream: Churn the ice cream, about 25 to 30 minutes. Place the ice cream in a loaf pan, then mix in the cookie dough crumbles. Then freeze for another 3 hours for hard ice cream texture.
• For purchased ice cream: Scoop a quart of purchased ice cream into a loaf pan and mix in the dough. Re-freeze for about 2 hours or until the desired hard ice cream texture is reached.
• Use any flavor you like! You can make your own version of cookie dough ice cream by varying the ice cream base. Make it with chocolate ice cream, peanut butter ice cream, or coffee ice cream as fun variations!

Equipment for homemade: an ice cream maker!

For the homemade ice cream base, you’ll need an ice cream maker. It’s a great investment you can use to make sorbets, sherbet and ice creams all year round. The two main types of ice cream makers are:

• Freezer bowl ice cream maker: This type of inexpensive: it simply requires freezing the base of the ice cream maker overnight before making the recipe. We like this 2 quart freezer bowl ice cream maker, which is durable and has held up well over the years.
• Automatic ice cream maker: If you make ice cream often, you may want to consider an automatic ice cream maker. It’s larger and more expensive but requires no pre-freezing, so you can make ice cream at any time! (This is the type we use, but only because this is our job!)

Dietary swaps

Got a special diet? Here are a few notes for adapting this recipe to a special diet:

• Vegan: Use this Vegan Ice Cream base and vegan butter or refined coconut oil in the cookie dough
• Gluten-free: Use almond flour or gluten-free 1 for 1 flour

Storage for cookie dough ice cream

This chocolate chip cookie dough ice cream stores for up to 2 weeks. Place it in a loaf pan with a parchment sheet over the top, or simply scoop it into a sealed container. The texture is lusciously creamy for the entire storage period, not icy like other methods. The cookie dough itself stores frozen for up to 1 month.

More ice cream recipes

Love making ice cream? Here are a few more homemade ice cream recipes to try:

• Try Rocky Road Ice Cream
• Go for Mint Chocolate Chip Ice Cream
• Grab classic Vanilla Ice Cream, Chocolate Ice Cream or Strawberry Ice Cream
• Make Vegan Ice Cream (Dairy Free!) or Easy Banana Ice Cream
• Mix up Strawberry Cheesecake Ice Cream

01

Rocky Road Ice Cream

02

Mint Chocolate Chip Ice Cream

03

Easy Banana Ice Cream

04

Strawberry Ice Cream

This chocolate chip cookie dough ice cream is…

Vegetarian. For vegan, use Vegan Ice Cream and vegan butter or refined coconut oil in the cookie dough. For gluten-free, use almond flour or gluten-free 1 for 1 flour.

Cookie Dough Ice Cream

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• Author: Sonja Overhiser
• Prep Time: 2 hours
• Cook Time: 5 minutes
• Total Time: 2 hours 5 minutes
• Yield: 1 quart

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Description

This chocolate chip cookie dough ice cream is a dream! Use the dough recipe as a mix-in for purchased ice cream, or make a homemade base.

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Ingredients

Ice Cream (or use purchased ice cream*)

• 2 tablespoons cornstarch 
• 1 ½ cups whole milk, divided
• 1 cup granulated sugar
• 2 cups heavy cream
• ⅛ teaspoon kosher salt
• 2 teaspoons vanilla extract

Cookie dough

• 2/3 cup all-purpose flour
• 6 tablespoons salted butter, softened (or unsalted butter plus ¼ tsp salt)
• 6 tablespoons brown sugar
• ½ teaspoon vanilla extract
• ⅓ cup mini chocolate chips, plus additional if desired

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Instructions

1. In a small saucepan, slowly whisk the cornstarch into 1 cup whole milk, then whisk in the sugar. Heat over medium heat for 4 to 6 minutes, whisking frequently, until it’s almost simmering and the mixture thickens.
2. Remove from the heat. Stir in the remaining ½ cup whole milk and the heavy cream, salt and vanilla extract.
3. Transfer the mixture to a large metal or glass bowl. Place the bowl in a smaller bowl of ice water for 1 hour, making sure not to splash any water into the custard. Alternatively, simply place the bowl in the refrigerator and wait for 3 hours or until the temperature drops to 40°F.
4. Meanwhile, make the cookie dough: If desired, heat treat the flour*. Soften the butter in the microwave for about 10 seconds until just soft. Mash it with a fork with the brown sugar until fully incorporated. Mix in all the other ingredients, kneading with your hands as necessary. Add the chocolate chips and stir until evenly distributed. Form the dough into small pea sized balls and place them on a parchment-lined baking sheet. Place the sheet in the freezer for at least 15 minutes or until hardened. (If making in advance, remove the cookie dough bits from the tray once they are hardened and place in a sealed container for storage.)
5. Churn according to your ice cream maker instructions, about 25 minutes for soft serve consistency. Transfer to a loaf pan or sealable container. Add the cookie dough crumbles to the ice cream and mix in, saving out a few crumbles for the top. If desired, mix in 2 tablespoons additional mini chocolate chips. Top with more cookie dough and mini chocolate chips. Freeze 3 hours or overnight (or eat immediately for soft serve texture). Store in a loaf pan with a parchment sheet over the top or a sealed container for up to 2 weeks.

Notes

*Make your own ice cream base, or use the cookie dough recipe as a mix-in for store-bought ice cream! If using purchased ice cream, make the cookie dough in Step 4, freeze it for 15 minutes, then scoop a quart of purchased ice cream into a loaf pan and mix in the crumbles. Re-freeze for about 2 hours or until the desired texture is reached.

**If using all purpose flour, you can heat treat it to prevent bacteria growth (optional). Preheat the oven to 300°F. Place the flour on a baking sheet and bake for 4 to 6 minutes until the temperature reaches 165°F, checking every few minutes with a food thermometer. Cool completely before using (be patient: if the flour is warm the texture of the cookie dough will suffer).

• Category: Dessert
• Method: Frozen
• Cuisine: American
• Diet: Vegetarian

Keywords: Cookie dough ice cream, chocolate chip cookie dough ice cream

A Couple Cooks - Recipes worth repeating.

We’re always game for more fast and easy dinner ideas, and this is one to bookmark to make on repeat. Brown sugar salmon is simple and comes together quickly with just a few pantry ingredients! It’s a fun trick to whip out for a weeknight meal or when you’re entertaining guests, and it comes together in a flash. We like broiling the salmon to make it even quicker than baking! Here are a few notes on how to put it together.

Ingredients in brown sugar salmon

This brown sugar salmon recipe features a simple glaze featuring brown sugar, Dijon mustard and seasonings. It’s based on a concept where you simply mix equal parts brown sugar and mustard and paint it onto salmon, but we adapted it a few tweaks and extra seasonings to really make the flavors shine. The ingredients you need for brown sugar glazed salmon are:

• Salmon fillets, wild caught if possible
• Brown sugar
• Dijon mustard
• Olive oil
• Onion and garlic powder
• Salt and pepper

Tips for buying salmon

The most important thing when it comes to making salmon is the quality of the piece of fish. The type of salmon you can buy varies greatly. The quality of salmon you can find at the store varies greatly. Lower quality salmon can taste very fishy and have a mushy texture. It can also have a lot of white stuff (called albumin) when it’s cooked: which isn’t harmful but just doesn’t look appetizing! Here’s what to know when shopping for salmon:

• 1 to 1 1/2-inch thick fillets are handy for this recipe; you might find it labeled center cut at the store. Try to find something that looks like the fillets in this photo.
• Buy fresh salmon. Salmon that’s fresh from the fish counter usually has the best flavor. Frozen can work, but try to find highest-quality frozen salmon: avoid those big economy-sized bags (we’ve found this type can be thinner and taste fishy).
• Look for wild caught salmon. Fish that is wild caught in your country is usually a sustainable choice. (There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.)

How to cook brown sugar salmon

This brown sugar salmon recipe is quick and simple, partially because it uses a very fast cooking technique: broiling! Broiled salmon is efficient because it skips the oven preheating time, and the fish can cook in about 10 minutes. Here are a few tips for broiling brown sugar salmon:

• Allow the salmon to come to room temperature before cooking. This can take 20 to 30 minutes, but it’s important. If the salmon is too cold when heat is applied, the outside can cook much faster than the inside. This makes it browned on the outside but still cold on the inside.
• Remember the thickness determines the cook time. Very thin salmon can broil in just 5 minutes, but for this recipe we recommend a thicker piece. 1-inch salmon takes 8 to 11 minutes to broil.
• Keep an eye on the broiler! Salmon can go from pink to brown very quickly in the broiler: so don’t stray too far away, especially at the end of the cook time!

How to know when salmon is done

The best way to know when salmon is done is to use a food thermometer! The internal temperature of the fish should measure 125 to 130°F in the thickest part of the salmon. The fish will continue to cook after you remove it from the heat. To ensure full safety, the FDA recommended temperature for seafood is 145°F, or well done.

Don’t have a food thermometer? You can use visual cues. Cook until the fish is just tender and pink at the center; it should also flake with a fork. It’s easy to overcook salmon, so the best way to measure is with a thermometer.

Alternate method: grilled brown sugar salmon

You can also make this brown sugar salmon recipe as grilled salmon! In the summer, it’s our favorite way to make it. Use the method in this Marinated Grilled Salmon to transform this recipe by doing the following:

• Make the glaze as listed in the recipe below.
• Place the salmon in a large dish or container skin side up, and pour in the brown sugar glaze. Marinade for at least 30 minutes at room temperature.
• Place the salmon on a baking sheet. Brush it liberally with the marinade and discard any marinade. Sprinkle with the kosher salt (split between the fillets) and fresh ground pepper.
• Grill the salmon over indirect heat skin side up for 3 to 5 minutes, until grill marks appear and it releases from the grates. Flip and cook another 2 to 5 minutes, depending on the thickness of the salmon, until flaky and just pink at the thickest portion and the internal temperature is 125 to 130°F. Allow to rest for a few minutes, then serve.

More salmon recipes

And that’s it! Let us know what you think of this brown sugar glazed salmon recipe in the comments below. Need more inspiration? Here are a few more salmon recipes you might enjoy:

• Whip up a Salmon Rice Crunch Bowl
• Make spinach artichoke Stuffed Salmon
• Try this fun and easy Marinaded Salmon
• Go for simple and delicious Salmon Croquettes with canned salmon

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Salmon Rice Crunch Bowl

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Stuffed Salmon

03

Easy Salmon Marinade

04

25 Easy Salmon Recipes

This brown sugar glazed salmon recipe is…

Dairy-free and gluten-free.

Brown Sugar Salmon

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• Author: Sonja Overhiser

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Description

This brown sugar salmon recipe features a flavor-popping glaze that takes this fish to the next level! An ideal fast and easy dinner idea.

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Ingredients

• 1 1/2 pounds or 4 (6-ounce) salmon fillets, wild caught if possible
• ¾ teaspoon kosher salt
• Freshly ground black pepper
• ¼ cup light brown sugar, tightly packed
• 2 tablespoons Dijon mustard
• ½ tablespoon olive oil
• ½ tablespoon warm water
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder

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Instructions

1. For best results, allow the salmon to come to room temperature before preparing the recipe (about 20 minutes).
2. Place a large sheet of aluminum foil on a baking sheet and brush it with olive oil. Pat each piece of salmon dry and place it on the foil skin side down. Sprinkle the salmon with the kosher salt evenly divided among the fillets.
3. In a medium bowl, mix together the light brown sugar, Dijon mustard, olive oil, water, onion powder, and garlic powder. Use a pastry brush to the glaze on the top of the salmon. Add a few grinds of fresh ground black pepper.
4. Broil (on a center rack if possible) for about 8 to 11 minutes for 1-inch thick salmon, until it’s just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center). Broil about 5 minutes for very thin salmon. Keep an eye on it because it can brown quickly. Serve immediately.

A Couple Cooks - Recipes worth repeating.

Here’s a surprise favorite in our house when it comes to zucchini recipes: Lemon Zucchini Bread! We’ll make this instead of classic zucchini bread every time. This loaf is incredibly moist, super zingy from the lemon zest and topped with a flavor-popping sweet glaze. Cut it into thick slices and it’s extremely irresistible. I’m a huge chocolate person, but this is my favorite variation on zucchini bread (though this Chocolate Zucchini Bread is an extremely close second).

Ingredients in lemon zucchini bread

This lemon zucchini bread is a spin on our classic zucchini bread, using lemon juice, zest, and and a sweet lemon glaze. But it tastes even greater than just a citrus variation: it transforms its entire character from comforting and homey to bright and zippy! We could not stop sneaking bites of this one. The glaze absolutely makes the flavor, so don’t be tempted to leave it out. Here are the ingredients you’ll need:

• Zucchini
• Lemon zest and juice
• All-purpose flour
• Unsalted butter
• Neutral oil
• Granulated sugar and powdered sugar
• Eggs
• Vanilla extract
• Baking powder and baking soda
• Salt

Rubbing the zest enhances its flavor

This recipe uses a trick for enhancing the lemon flavor. Instead of adding the lemon zest right to the recipe, you’ll place the zest in the sugar and use your hands to rub it into the sugar for a minute or so. This activates the essential oils in the zest, helping it to taste more lemony than it would without this step.

Tips for baking lemon zucchini bread

If you’re a zucchini bread fan, you’ll know it’s simple to mix up: mix the wet and dry ingredients, pour in the pan, and bake! Here are a few tips for making the perfect bread:

• Zest your lemon first before juicing it. Lemons are difficult to grate once they’re juiced, so don’t forget the zest. A microplane grater makes quick work of it; it’s a handheld grater with small sharp holes that’s easier to use and clean than a box grater.
• Use an aluminum baking pan for best results. Ceramic and glass pans don’t cook as evenly for quick breads. Use aluminum if you can! We recommend a 9-inch loaf pan, but you can use an 8-inch pan too: just increase the bake time slightly.
• Don’t overmix! This is extremely crucial when making a zucchini bread. Overmixing a quick bread batter leads to holes in the texture of the crumb. Mix until the batter is combined and there are no dry spots remaining.

For the lemon glaze

What makes this lemon zucchini bread is the glaze, which infuses a huge citrus burst. It brings the flavor to just the right pop, so we think it’s required here. Here’s what to know about the glaze:

• Wait until the bread is cool prior to icing. Otherwise, the icing will melt into the bread.
• Use a fork! A fork makes the best drizzly lines: with a spoon it’s a bit too chunky.
• Use less if desired. You can make a half recipe of the icing if you’d like to cut the sugar.

Storage info

This lemon zucchini bread is best stored refrigerated because of the lemon glaze. Refrigerate wrapped in aluminum foil for up to 10 days, then bring to room temperature before enjoying. You can also freeze un-iced bread for up to 3 months: slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container.

More lemon recipes

This lemon zucchini bread is one of our top favorite quick breads, for its moist texture and zippy flavor. We couldn’t get enough of it! Here are a few other favorite lemon recipes:

• Try Lemon Blueberry Bread or Lemon Blueberry Muffins
• Go for Grandma’s Lemon Bars
• Make classic Lemon Curd
• Mix up Lemon Ricotta Pancakes or Lemon Butter Sauce

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Lemon Blueberry Bread

02

Grandma’s Lemon Bars

03

Lemon Curd

04

25 Zesty Lemon Recipes

This lemon zucchini bread recipe is…

Vegetarian.

Lemon Zucchini Bread

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★★★★★

5 from 1 reviews

• Author: Sonja Overhiser
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Yield: 12 slices

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Description

This lemon zucchini bread is incredibly moist with a bright citrus zing! Bake it up and top it with a zesty glaze.

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Ingredients

For the Bread

• 1 ½ tablespoons lemon zest (2 large lemons)
• 1 ¼ cups granulated sugar
• ¼ cup unsalted butter, melted
• ⅓ cup neutral oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 tablespoon fresh squeezed lemon juice
• 2 cups [280 g] all-purpose flour
• 2 cups shredded zucchini, packed (about 3/4 pound or 2 medium zucchini), grated with large grater

Lemon Glaze

• 1 cup powdered sugar
• 2 tablespoons fresh squeezed lemon juice

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Instructions

1. Preheat the oven to 350°F. Butter a 9×5-inch loaf pan.
2. Place the lemon zest in a large bowl with the sugar. Use your fingers to rub the zest into the sugar until it is fragrant (this activates the flavor of the zest). 
3. Whisk in the melted butter, oil, eggs, vanilla, baking powder, baking soda, salt, and lemon juice. Use a spatula to mix in the flour and zucchini until just combined. 
4. Pour the batter into the loaf pan. Bake 60 to 65 minutes (insert a toothpick into the center of the loaf: if it comes out with a few clinging crumbs, it’s done!) 
5. Cool the bread in the pan for 30 minutes. Then run a knife around the edge and invert the loaf onto a cooling rack. Allow to cool fully to room temperature, at least 1 hour or more.
6. Mix the glaze ingredients in a small bowl until it comes together into a smooth icing (if it is too runny add a bit more powdered sugar; if it’s too thick add a few drops more liquid). Use a fork to drizzle the top of the bread with the icing. Allow the glaze to dry for 15 minutes, then slice into pieces and serve.
7. The bread lasts 3 to 4 days at room temperature wrapped in aluminum foil or refrigerated for 10 days wrapped in foil (bring to room temperature before enjoying). You can also freeze un-iced bread for up to 3 months (slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container).

• Category: Bread
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Keywords: Lemon zucchini bread

A Couple Cooks - Recipes worth repeating.

This crowd-pleasing dessert won over our family and friends recently, so we’re excited to share it today. Try this Old fashioned blackberry cobbler recipe! The topping is sweet and fluffy with a crunchy sugar coating on the top, and it covers a zingy berry layer that’s scented with vanilla and cinnamon. We dare you not to take another bite! Smother this summer dessert in melty vanilla ice cream or homemade whipped cream and prepare to be amazed.

Ingredients in blackberry cobbler

Traditionally a cobbler has a fruit filling topped with dollops of biscuit-like dough that’s lightly sweetened. But another popular way to make a cobbler in America is with a simple, cake-like topping that forms a solid sheet of batter, which is then scooped into bowls when serving. This blackberry cobbler recipe is a spin on the latter version, and similar to our blueberry cobbler, it makes for one easy and stunning dessert.

The ingredients are simple and aside from the berries, you might already have them in your pantry or fridge. The ingredients for blackberry cobbler are:

• Fresh blackberries (or substitute frozen)
• Granulated sugar
• Cornstarch
• Lemon zest and juice
• Cinnamon
• All purpose flour
• Baking powder and salt
• Butter
• Milk
• Vanilla extract

Using fresh blackberries versus frozen

The blackberry cobbler is the perfect use for a mound of fresh blackberries in the summer, like berries from a U pick, a farmers market, or home garden. This recipe calls for 4 cups of blackberries, a quantity that can be rather expensive when bought from the store or even at a farmers market.

So if you’d like, you can swap in frozen blackberries! Use them right from frozen; no need to thaw. Since frozen berries aren’t typically as sweet as frozen berries, increase the sugar in the filling to ½ cup granulated sugar. Taste and add a little more if the flavor doesn’t pop or isn’t sweet enough.

Flavor variations

This blackberry cobbler recipe is great as written in the recipe below, but you can add a few things to make the flavor pop! Here are a few ideas:

• Orange: Substitute the lemon zest and juice for orange zest and juice for an even more citrusy zing (use ¼ teaspoon orange zest instead of ½ teaspoon)
• Cardamom: Use ¼ teaspoon ground cardamom in the topping, or sprinkle with a hint of ground cardamom when serving (we also love this in a cherry crisp)
• Bourbon or amaretto: Why not? Stir in 1 tablespoon amaretto or bourbon for a boozy boost

Serving blackberry cobbler

Allow this blackberry cobbler recipe o cool for 30 minutes to 1 hour before serving, which lets the texture set and cools it to warm. You can also allow it to cool longer until it is room temperature. It tastes incredible as is, but we think adding a topping takes it to the next level. Here are a few ways to serve it:

• Vanilla ice cream: Buy a pint or even better, make it homemade
• Whipped cream: make homemade whipped cream for the best creamy topping
• Creme fraiche: Mix it with a little maple syrup or sugar before serving

Storage and make ahead info

Blackberry cobbler is best the day it’s made, but it’s also great made in advance! It’s best prepared the night before, but it stores up to 3 days refrigerated. Reheat in a 350°F oven until room temperature or warm before serving.

More blackberry recipes

There are so many ways to use this versatile berry! Here are a few more ways to highlight blackberries in your cooking:

• Make a Classic Blackberry Crisp
• Whip up a Blackberry Mojito or Blackberry Margarita
• Go for a fresh Blackberry Salad with Balsamic Vinaigrette

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Classic Blackberry Crisp

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Blackberry Mojito

03

Blackberry Salad with Balsamic Vinaigrette

04

Blackberry Margarita

This blackberry cobbler recipe is…

Vegetarian.

Easy Blackberry Cobbler

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★★★★★

5 from 1 reviews

• Author: Sonja Overhiser
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes
• Yield: 8

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Description

This blackberry cobbler recipe is easy and crowd pleasing! A golden fluffy topping covers a sweet and jammy berry layer.

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Ingredients

• 4 cups fresh blackberries* (1 pound)
• ¾ cup plus ⅓ cup granulated sugar, divided, plus more for topping
• 1 tablespoon cornstarch
• Zest of 1/2 lemon
• 2 tablespoons lemon juice
• ½ teaspoon ground cinnamon
• 1 cup-all purpose flour
• 2 teaspoons baking powder
• ½ teaspoon kosher salt
• 6 tablespoons salted butter, melted
• ¾ cup milk
• 2 teaspoons vanilla extract

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Instructions

1. Preheat the oven to 350°F.
2. Combine berries with ⅓ cup granulated sugar, cornstarch, lemon zest, lemon juice, and cinnamon in the pan in a 9 x 9″ or 7 x 11″ medium baking dish.
3. In a medium bowl, combine the flour, ¾ cup sugar, baking powder and kosher salt; stir in the melted butter, milk and vanilla and mix batter until smooth. Let stand 1 minute for the batter to thicken.
4. Pour the batter over the filling, smoothing it to the edges. Sprinkle 2 teaspoons granulated sugar on the top. 
5. Bake for 55 to 60 minutes, until golden brown and set. Cool for at least 30 minutes before serving. Cut individual pieces and serve with vanilla ice cream or whipped cream. Stores up to 3 days refrigerated; reheat in a 350°F oven until room temperature or warm before serving.

Notes

*You can swap in frozen blackberries if you like: no need to thaw! Since they’re typically not as sweet as frozen berries, use at least ½ cup granulated sugar in the filling (add more to taste if desired).

• Category: Dessert
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Keywords: Blackberry cobbler, blackberry cobbler recipe

A Couple Cooks - Recipes worth repeating.

Anything fritter always captures our imagination, since they’re essentially fried dough balls (who could resist?). So with corn season underway, it’s only natural that we’d end up here. Try this irresistible and easy corn fritters recipe! They come out crisp-edged and golden, with a savory sweet batter of cornmeal and spices and big sweet pops from the corn kernels. Dip them into a creamy sauce and there’s nothing better! They’re great as an appetizer, though we also love them warm from the stovetop as a simple dinner with some summery salads.

Ingredients in corn fritters

A fritter is a food where vegetables, fruit, meat, or seafood are coated in batter and fried. Fritters are eaten all over the world, but corn fritters were most likely invented in the American South, where they are a popular food today.

There are lots of tasty dessert fritters (like apple or cherry), but we prefer frying up savory ones like these zucchini fritters. This corn fritters recipe is similar but even simpler, with a batter that uses both all-purpose flour and cornmeal to give it a nuanced corn flavor. Here are the ingredients in this corn fritters recipe:

• Fresh corn (or canned)
• Green onion
• Eggs
• Milk
• All-purpose flour
• Cornmeal
• Sugar
• Baking powder
• Garlic powder
• Kosher salt
• Oil, for frying

Fresh corn vs canned

The best way to make corn fritters is using fresh, in-season corn on the cob. The sweet, juicy flavor is irreplaceable. Of course, it’s only available certain months of the year, so a close second is canned corn! It has added sugar and salt and a more mellow flavor (it’s partially cooked, so the texture is different as well).

We prefer canned corn instead of frozen corn for this recipe, and it’s also superior to out-of-season corn on the cob packed in plastic. You can use either if you’d like, but know the flavor is not nearly as good. If you do, make sure to boil them first so that the texture is softer.

Tips for frying corn fritters

This corn fritters recipe is pan fried instead of deep fried. Deep frying submerges a fritter in oil, and with this method you can make them into ball shapes. (You can certainly use this method for the recipe if you like!) Pan frying uses less oil and cooks each side of the fritter, so the pancake shape is needed to get everything cooked to golden brown. Here are a few tips for cooking corn fritters:

• Add just enough oil to cover the bottom of the pan. The corn fritters are pretty thin, so you can get away with a moderate amount of oil.
• The timing depends on the heat of the oil. All stoves and pans are different, so the timing varies. Cook until just golden on each side. It will likely take about 2 to 3 minutes, but you can judge by eye versus setting a timer.
• Add more oil for the second batch, and keep in mind the pan will be hotter. The fritters will cook differently for the next batch since the pan is already very hot. Add a drizzle more oil as needed.
• Remove the fritters to a baking rack. This helps them cool without getting soggy on the bottom.
• Sprinkle with extra salt before serving. We like a sprinkle of flaky sea salt to really make the flavors pop!

Storage and make-ahead info

One thing to know about corn fritters: they’re best hot from the pan! You’ll want to eat them as close to cooking as possible. However if you’d like, you can store leftovers refrigerated for 1 to 2 days. They do become more soggy when stored, so reheat them in a pan with a drizzle of oil before serving.

Want to make them ahead? You can prep some of the batter ingredients in advance, but cook them the day of. Cut the corn from the cob and store it in a sealed container in the refrigerator, then mix up the dry ingredients and store them separately at room temperature. The day of making, whisk together the batter and fry the fritters.

Sauce ideas for corn fritters

How to serve corn fritters? They taste great as is, but you can dunk them into a creamy sauce for a next level experience. Here are a few top ideas for dipping:

• Sour cream
• Garlic aioli, a punchy, pungent creamy sauce
• Remoulade sauce, a French sauce made with mayo, capers and spices
• Ranch dressing, that classic American dip
• Cilantro sauce, a creamy, bright green sauce
• Pesto aioli, bursting with basil
• Sour cream sauce, a spiced, saucy version
• Chipotle aioli, a dip with a little kick

More corn recipes

Want more with fresh or canned corn? Try these corn recipes to feature this seasonal ingredient:

• Mix up a zingy Corn Salsa or go for creamy Corn Dip
• Try classic Creamed Corn
• Make Classic Corn Salad or Grilled Corn Salad
• Fire up the grill for Grilled Corn or Elote

01

Corn Salsa

02

Creamed Corn

03

How to Grill Corn on the Cob (3 Ways!)

04

Classic Corn Salad

This corn fritters recipe is…

Vegetarian.

Easy Corn Fritters

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★★★★★

5 from 2 reviews

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 12

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Description

This corn fritters recipe is quick and simple! Pan fry the batter into golden, savory patties and serve with a creamy dipping sauce.

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Ingredients

• 3 cups fresh corn kernels* (about 4 ears; or 2 cans corn, drained)
• 1 green onion, thinly sliced
• 2 eggs
• ¾ cup milk
• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 ½ tablespoons sugar
• 1 teaspoon baking powder
• ½ teaspoon garlic powder
• 1 ½ teaspoons kosher salt (1 ¼ teaspoons for canned corn)
• Olive oil or neutral oil, for frying
• Flaky sea salt, for garnish (or more kosher salt)
• Parsley, for garnish
• Sour cream or garlic aioli, for serving (or see Sauces section above)

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Instructions

1. Use a sharp knife to cut the corn from the cobs (or drain the canned corn). Thinly slice the green onion.
2. In a medium bowl, whisk the eggs and milk. When then whisk in the flour, cornmeal, sugar, baking powder, garlic powder and kosher salt until a thick batter forms. Fold in the corn kernels using a spatula.
3. Heat a large non-stick skillet over medium heat. Add enough oil to cover the bottom. Add the fritters by dropping from ¼ cup measure, then spreading them out to be thin with the back of the measuring cup. Fry the fritters in batches that fit the skillet, about 2 to 3 minutes per side until golden. Add more olive oil when necessary. Make sure the heat is not too high or the fritters will become browned on the outside but stay gooey in the middle.
4. Remove and place on a a baking rack to cool slightly (so they don’t become soggy on the bottom). Immediately sprinkle with a bit of flaky sea salt (or more kosher salt) to allow the flavor to pop and if desired, garnish with parsley and serve with sour cream, aioli or another dipping sauce. Finish cooking the remaining batches of the fritters. Serve immediately. The fritters are best the day they are made, but you can store leftovers refrigerated for 1 to 2 days if desired and reheat them in a pan with a drizzle of oil before serving.

Notes

*Boil the corn if it’s not the freshest, in season sweet corn, or if you prefer to eat cooked corn versus fresh. It’s perfectly safe to eat fresh corn without cooking it! Or substitute canned corn (we don’t recommend frozen corn here).

• Category: Appetizer
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Keywords: Corn fritters, corn fritter recipe

A Couple Cooks - Recipes worth repeating.

Sure, tomatoes are the most popular ingredient for making a salsa. But what we love almost even better? A good corn salsa recipe! Salsa made with corn is zingy and bright, with sweet pops from the kernels and a zingy flavoring of lime, cilantro and cumin. Use it for dipping tortilla chips, or spoon it onto tacos, into burritos and more! You can make it when sweet corn is in season, or use canned out of season. Here’s how to make it!

Ingredients in corn salsa

Corn salsa is simple to whip up using either fresh or canned corn. Salsa simply means “sauce” in Spanish, and refers to a wide variety of sauces in Mexican cuisine that can be made with or without tomatoes. The most popular salsa is with red tomatoes, but corn salsa is a very popular variation. All recipes vary, but the majority feature tomato, onion, jalapeno and lime. Here are the ingredients in this corn salsa recipe:

• Fresh or canned corn
• Tomato
• Red onion
• Cilantro
• Jalapeño pepper
• Lime juice
• Olive oil
• Cumin
• Sugar and salt

Fresh corn vs canned

Fresh, in season corn on the cob has the best flavor in a corn salsa. While it is only available certain months of the year, the difference is notable. The sweet, juicy flavor is unbeatable!

But for a substitute, canned corn works well too! It has added sugar and salt and a more mellow flavor (it’s partially cooked, so the texture is different as well). While you could use cooked frozen corn as well, we find it doesn’t have quite the same flavor. We prefer fresh or canned!

Whether to boil the corn

This corn salsa is delicious with fresh, in season corn cut right from the cob! The local corn from our farmers market is a bright burst of sweetness! But when it’s out of season, grocery store corn can be less flavorful.

If you’re using out of season corn, we suggest boiling it before making this salsa recipe! This makes the texture a little more pleasant. (You’ll also likely need to add a bit more sugar to the recipe.) You can also boil the corn if you prefer not eating fresh corn. However, it’s perfectly safe to eat fresh corn cut off the cob without cooking it!

Tips for making corn salsa

This corn salsa recipe is quick and simple: it’s mostly a matter of chopping and mixing! Here are a few things to keep mind:

• The chopping takes a bit of time, especially if you’re using fresh corn. Here’s a trick for how to cut corn off the cob.
• Take care when chopping the jalapeño: avoid touching your eyes and make sure to wash your hands right away! If you like spicy foods, you can include the jalapeño seeds in the salsa (but we prefer it without here).
• Season with sugar to taste. Depending on the ripeness of your corn, you may need to add more sugar to taste.

Storage info

Homemade corn salsa lasts up to 4 days refrigerated in a sealed container. It may release more liquid over time, so serve it with a slotted spoon if using in tacos. You also may need to refresh the flavors with a pinch or two of salt.

How to serve it

Once you’ve got your corn salsa made, there are so many ways to use it! Here are a few ways to serve this tasty dip or sauce:

• Serve with tortilla chips as an appetizer (even better, make homemade tortilla chips)
• Spoon onto tacos like salmon tacos, shrimp tacos, fish tacos, mushroom tacos, sweet potato tacos, or black bean tacos
• Serve with grilled fish like grilled salmon, grilled cod or grilled shrimp
• Add to chicken dishes like garlic chicken
• Serve in bowl meals like burrito bowls, shrimp bowls, and more

More corn recipes

Want more with fresh or canned corn? Here are some great corn recipes to use this ingredient:

• Try classic Creamed Corn
• Go for Mexican Inspired Corn Dip
• Make Classic Corn Salad or Black Bean and Corn Salad
• Fire up the grill for Grilled Corn on the Cob or Elote (Mexican Grilled Corn)

01

Creamed Corn

02

Classic Corn Salad

03

Perfect Grilled Corn on the Cob

04

21 Tasty Corn Recipes

This corn salsa recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Corn Salsa

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• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 6

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Description

It’s simple and fun to make this corn salsa recipe! It’s fresh and zesty, perfect with tortilla chips, tacos, and more.

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Ingredients

• 2 cups fresh corn kernels (about 3 large or 4 medium cobs) or 15-ounce can corn
• ½ cup diced tomato (1 medium tomato)
• ½ cup diced red onion
• ¼ cup finely chopped cilantro
• 1/2 jalapeño pepper, seeds removed and minced
• 2 tablespoons fresh lime juice
• 1 teaspoon olive oil
• ¼ teaspoon cumin
• ¼ teaspoon granulated sugar, plus more to taste
• ¼ teaspoon kosher salt
• Tortilla chips, for serving

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Instructions

1. Shuck the corn, removing the silk. 
2. If desired*, boil it first: Place the salt in a large pot of water and bring it to a boil. When the water is boiling, place the corn cobs in the pot. Boil covered for 5 minutes, until bright yellow and cooked through.
3. Cut the corn off the cob. 
4. Mix all ingredients together. Taste and add a few pinches sugar if desired to bring out the flavor (depending on the ripeness of the corn). For a spicier salsa, you can add the jalapeño seeds if desired. Serve immediately with chips, or wait 5 minutes to let the flavors meld. Also serve with tacos, bowl meals, grilled fish, shrimp, or chicken. Store  up to 4 days refrigerated.

Notes

*Boil the corn if it’s not the freshest, in season sweet corn, or if you prefer to eat cooked corn versus fresh. It’s perfectly safe to eat fresh corn without cooking it!

• Category: Appetizer
• Method: No Cook
• Cuisine: American
• Diet: Vegan

Keywords: Corn salsa, corn salsa recipe

A Couple Cooks - Recipes worth repeating.

Welcome to the dessert of your dreams: this Old Fashioned cherry crisp recipe! Most summers we go cherry picking in Michigan and bring back a mound of the dark, sweet fruit. One of the best ways to use it? Bake up a crisp, of course! This one is perfect in our book, with sweet tart, juicy red fruit covered in cinnamon-spiced butter crumbles. (We also like to add a hint of ground cardamom for some intrigue!) Either way, served with homemade whipped cream or vanilla ice cream, it’s next-level good.

Ingredients for cherry crisp

Cherry crisp is the perfect dessert to highlight the sweetness of cherries! It pleases everyone and is very simple to make, with basic ingredients you likely already have on hand. It’s also versatile for different types of diets! Here are the ingredients for a basic cherry crisp:

• Sweet cherries, fresh, frozen or canned (see notes below)
• Granulated and brown sugar
• Cornstarch
• Lemon zest
• Vanilla extract
• Old Fashioned rolled oats
• All purpose flour
• Cinnamon
• Salted butter
• Salt

Types of cherries

This cherry crisp is best made when cherries are in season: which is the summer here in Midwest America! We love to go cherry picking in Michigan and nabbed a huge bowl of cherries for a fraction of what you’d pay at the store! But this recipe is also great with fresh grocery store cherries, frozen, or canned cherries! Here are a few types of cherries you can use in this cherry crisp:

• Sweet cherries: The most popular types of sweet cherries are Bing (dark red) and Rainier (golden and red). Bing cherries are easy to find at the grocery store and often you can find them fresh or frozen. They are very sweet, firm and juicy.
• Tart cherries: Montmorency cherries are sour cherries grown in Michigan. They’re more fragile to transport so most often you’ll find them dried or sometimes frozen. You can use them here if you can find them fresh, but add about 2 tablespoons extra sugar to the filling (then taste and add more as desired).
• Frozen cherries: Frozen cherries work well in crisp! Keep in mind the note about adding more sugar to tart cherries above.

Can you use canned cherries?

Canned cherries also work; it’s best if they are packed in water and unsweetened. Avoid using cherry pie filling because it has an artificially sweet flavor. One 15-ounce can of cherries has about 2 cups of cherries, so you’ll need 2 ½ cans here.

Tips for how to pit cherries

The most time consuming part of a cherry crisp recipe is pitting the sweet cherries! There are a few methods for how to do it, but we’ve found it’s easiest to pit cherries with a straw. Make sure it is a metal or a strong plastic straw (not disposable, which is too flimsy). Here’s what to do:

• Remove the cherry stem.
• Place the straw where the stem was and hold the cherry with one hand.
• Press the straw into the fruit firmly but gently, and the pit will pop out the other side.
• Keep in mind, this is a messy process! Wear an apron and you may want to wear plastic gloves to keep the cherry juice from staining your hands.

Flavor adders for cherry crisp: cardamom and more

This cherry crisp recipe tastes incredible as written, but we like to add one additional ingredient to take the flavor over the top: ground cardamom! It adds floral notes that bring a hint of complexity. Here are a few more flavor adders:

• Ground cardamom: Use ¼ teaspoon ground cardamom in the topping, or simply sprinkle with a hint of ground cardamom when serving
• Orange zest: Substitute the lemon zest for orange zest for an even more citrusy zing
• Amaretto: Why not? Stir in 1 tablespoon amaretto for a cherry amaretto crisp
• Walnuts, pecans or almonds: For an added crunch, stir in ¼ to ½ cup chopped nuts to the crisp topping.

Diet variations

This cherry crisp recipe is versatile and works for many types of diets! Here are a few ways to modify the recipe for diet preferences:

• Vegan: Use vegan butter or refined coconut oil (unrefined also works; it just tastes more like coconut!).
• Gluten Free: Use almond flour instead of all-purpose: its crunchy texture works perfectly in a crisp.

More cherry recipes

Love cherries? Here are a few fun ways to use them in desserts, drinks and more:

• Try Chocolate Cherry Milkshake or Cherry Smoothie
• Bake up a Chocolate Cherry Galette
• Make Crustless Cherry Cheesecake
• Go for Fresh Cherry Limeade or Cherry Lime Rickey

01

Cherry Smoothie

02

Fresh Cherry Limeade

03

Crustless Cherry Cheesecake

04

Cherry Lime Rickey

This cherry crisp recipe is…

Vegetarian. For vegan, use coconut oil or vegan butter. For gluten-free, use almond flour.

Cherry Crisp

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• Author: Sonja Overhiser
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8

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Description

This cherry crisp recipe is the fruit dessert of your dreams! The pan of sweet tangy cherries is topped with cinnamon-spiced buttery crumbles.

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Ingredients

• 5 cups pitted sweet cherries (1 3/4 pounds)*
• ½ cup granulated sugar
• 2 tablespoons cornstarch
• Zest of 1/2 lemon (or ¼ teaspoon orange zest)
• 2 teaspoons vanilla extract
• ¾ cup Old Fashioned rolled oats**
• ¾ cup all purpose flour (or almond flour for gluten-free)
• ½ cup brown sugar
• ½ teaspoon ground cinnamon
• Optional: ground cardamom (¼ teaspoon in the crisp or for serving)
• ¼ teaspoon kosher salt
• 8 tablespoons cold salted butter (or coconut oil or vegan butter for vegan)

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Instructions

1. Preheat the oven to 350°F.
2. Pit the cherries. In a medium bowl, mix them with the granulated sugar, cornstarch, lemon zest and vanilla extract in a bowl, then pour the filling into a round 9-inch pie pan, 9 x 9 inch baking dish or 7 x 11 baking dish.
3. In another medium bowl, mix together the oats, flour, sugar, cinnamon, and kosher salt. Cut the butter into small pieces and then use your hands to mix it into the oats until fully distributed and there are no more dry crumbs. It may take a while so be patient; you can also use a fork or pastry cutter if you prefer. (If using coconut oil, it can be room temperature; use the same method to add it.) Break the dough into crumbles with your fingers and place them in an even layer on top of the cherries.
4. Bake: Bake for 45 to 50 minutes until the top is evenly golden brown and the filling is bubbly. Cool for 30 minutes to 1 hour, then serve warm. Refrigerate leftovers up to 3 days (reheat to room temperature if desired). This crumble also freezes well for several months in a sealed container; reheat it in a 350 degree oven until bubbly and the topping is crisp.

Notes

*Frozen cherries work too. If using tart cherries instead of sweet, add a few more tablespoons sugar to the filling, to taste. Canned cherries also work; it’s best if they are packed in water and unsweetened. We don’t suggest using cherry pie filling here because it has an artificially sweet flavor. One 15-ounce can of cherries has about 2 cups of cherries, so you’ll need 2 ½ cans for this recipe.

**If desired, you can add ¼ to ½ cup chopped pecans, walnuts or almonds to the topping.

• Category: Dessert
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Keywords: Cherry crisp recipe, cherry crisp, recipe for cherry crisp

A Couple Cooks - Recipes worth repeating.

Need dinnertime inspiration? Cozy up to a bowl of these creamy, zingy peanut noodles! This is one of our favorite fresh, easy dinner recipes and it comes together in less than 30 minutes. The peanut butter sauce is lusciously creamy, bursting with flavor from soy sauce, fresh lime juice and honey or maple syrup. Mix it together with luscious noodle strands and crunchy veggies and top with loads of fresh cilantro and crunchy peanuts. You’ll never want the bowl to end!

Ingredients in this peanut noodles recipe

There are many ways to make peanut noodles: here’s our favorite way to do it! It starts with a simple 5-ingredient peanut sauce and a handful of vegetables. For the noodles, you can use whatever type of long noodles you like! We used udon, but you can use soba or substitute rice noodles for a gluten-free option. It even works with spaghetti in a pinch! Here are the ingredients for this peanut noodles recipe:

• Udon or rice noodles (or noodles of choice)
• Creamy peanut butter
• Soy sauce (or tamari or coconut aminos)
• Sriracha hot sauce
• Lime juice
• Maple syrup or honey
• Neutral oil
• Carrots
• Red pepper
• Green onions
• Snap peas
• Cilantro, for garnish (optional)
• Chopped peanuts, for garnish (optional)

Rinse your noodles to remove starch

Here’s an important note about cooking this recipe: rinse the noodles after they’re done cooking! Rinsing pasta is not required for something like Italian spaghetti or penne. But for udon, soba and rice noodles, rinsing is helpful to remove the starch that builds up during cooking.

If you don’t rinse, the noodles can become very gummy and mushy, absorbing the sauce and becoming dry instead of saucy. Rinse your noodles after cooking, and you’ll notice a big difference.

Protein adders for peanut noodles

This peanut noodles recipe is very simple: stir together the peanut sauce, cook the noodles, cook the veggies, and stir it all together! On its own, it’s a tasty vegan dinner recipe. Because it doesn’t have a protein other than the peanut butter, you may want to add more protein to make it more filling. Here are a few ideas:

• Tofu: Top with our easy Baked Tofu or Marinated Tofu!
• Edamame: Try it with Easy Edamame or Spicy Edamame.
• Egg: Top with a fried egg or soft boiled egg. Dinner, solved!
• Shrimp: Add quick and healthy Sauteed Shrimp.
• Salmon: Serve it with or as a side dish for Honey Garlic Salmon.

Storage info

These peanut noodles are best the day they are made, because the creamy sauce smothers the pasta best when it is piping hot! When you refrigerate peanut sauce, it becomes very thick and solid (just like peanut butter does in the refrigerator).

You can store the noodles for up to 2 days refrigerated. Before serving, reheat them on the stovetop and add a splash of water or lime juice to make the sauce creamy again. You may also want to add a few pinches of salt or a little soy sauce to enhance the flavors.

Diet variations

This peanut noodles recipe is versatile and can flex to meet many dietary needs. Here’s how to adjust the recipe:

• Dairy-free and plant-based: Make the recipe below
• Vegan: Use maple syrup instead of honey
• Gluten-free: Use rice noodles and tamari instead of soy sauce

More easy dinner recipes

This peanut noodles recipe is an easy dinner recipe that’s ready in under 30 minutes (that also happens to be a vegan dinner!). Here are a few more quick and easy plant-packed dinner recipes you might enjoy:

• Make this Vegan Stir Fry
• Mix up Easy Lettuce Wraps
• Try Spinach Tortellini Soup or Tofu Soup with Spinach
• Opt for Quick Soba Noodles
• Make for Easy Chickpea Tacos

01

Vegan Stir Fry

02

Easy Lettuce Wraps

03

Spinach Tortellini Soup

04

Quick Chickpea Tacos

This peanut noodles recipe is…

Vegetarian, dairy-free, plant-based and vegan. For gluten-free, use tamari and rice noodles.

Peanut Noodles

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★★★★★

5 from 2 reviews

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4

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Description

This peanut noodles recipe makes a fresh and simple meal! The bowl stars creamy peanut butter sauce, crunchy veggies, cilantro, and lime.

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Ingredients

• 12 ounces dry udon, soba or rice noodles
• 6 tablespoons creamy peanut butter
• 1 ½ tablespoon soy sauce (or tamari or coconut aminos)
• 1 ½ teaspoon Sriracha hot sauce
• 3 tablespoons fresh lime juice, plus more for garnish if desired
• 1 tablespoon pure maple syrup or honey
• 6 tablespoons water
• 2 tablespoons neutral oil
• 2 carrots, thinly sliced
• 1 red pepper, thinly sliced
• 3 green onions, thinly sliced
• 6 ounces snap peas
• 1 teaspoon kosher salt, divided
• 1 handful fresh cilantro, for garnish
• Chopped peanuts, for garnish (optional)

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Instructions

1. Cook the noodles according to the package instructions. Drain and rinse under cold water (this removes extra starch so the noodles don’t become gummy).
2. In a medium bowl, stir together the peanut butter, soy sauce, Sriracha, lime juice, honey, and water.
3. In a large skillet, heat the oil over high heat. Add the vegetables and ½ teaspoon kosher salt and sauté for 1 to 2 minutes, until just tender and lightly charred.
4. Remove the heat. Add the cooked noodles, sauce, and the remaining ½ teaspoon kosher salt to the pan and stir to combine. Add 2 tablespoons or so of water and apply heat it until it becomes smooth and saucy.
5. Serve topped with torn fresh cilantro leaves, chopped peanuts and lime wedges, if desired. The dish tastes best the day it is made, but leftovers store up to 2 days and are best reheated (the sauce turns thick when cold, so reheat on the stovetop with a splash of water or lime juice and a pinch or two of salt).

• Category: Main dish
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Keywords: Peanut noodles, peanut butter noodles, peanut noodles recipe, peanut sauce noodles

A Couple Cooks - Recipes worth repeating.

When it comes to classic French dishes, there’s nothing better than the carefree vibe of the great Nicoise salad. This Mediterranean main dish salad is colorful, light yet satisfying, and absolutely perfect for summer. Boiled eggs, green beans, olives, tomatoes, and tangy potato salad sit on crunchy lettuce, then they’re smothered a zesty lemon dressing. Eat it al fresco with a glass of wine in hand and you’ll be transported to the South of France!

What is Nicoise salad?

Nicoise salad (Salade Niçoise in French) is a composed French salad served as a main dish, featuring tuna, potatoes, blanched green beans, olives, tomatoes, hard boiled eggs, a vinaigrette salad dressing. In French, it means “salad from Nice, France” and it’s a classic dish from the Southern coast. Because it’s packed with protein, it’s filling and incredibly satisfying.

How to pronounce Niçoise? Say “sah-LAHD nee-SWAZ.”

This salad is one of our absolute favorites for summer entertaining because it’s easy to make ahead and has the perfect laid back, summer vibes. We could eat this every day! It’s ideal for patio meals with a crisp white wine, a spritz, or a French cocktail (maybe a Pastis?).

Ingredients in Nicoise salad

Eating our first Nicoise salad in Paris cemented this French classic in our repertoire. This recipe is an adaptation of Julia Child’s rendition of the French standard. What makes it so impressive is the potatoes: her French potato salad is the base for the potatoes and it’s so delicious you won’t be able to keep from sneaking bites! Here’s what’s in a classic Nicoise salad recipe:

1. Tuna: Tuna is traditional in Nicoise salad: this dish is not the same without it! You can also use other proteins: white beans, grilled tofu, or make salmon Nicoise salad! You can also try it with Seared Tuna as a variation.
2. Hard boiled eggs: Make perfect stovetop hard boiled eggs, steamed eggs, or try them in the Instant Pot.
3. Green beans: This salad calls for blanched green beans, a cooking method that makes them tender and bright green.
4. French potato salad: Here’s the best part! Use red potatoes to make a French potato salad with shallot, capers, and a vinaigrette dressing.
5. Olives: Olives are key to the briny, salty flavor. Look for Niçoise olives if you can find them, or use Kalamata. (If desired, you can also add a few caper berries.)
6. Tomatoes: Either cherry tomatoes or wedges of large tomatoes work here.
7. Butter lettuce: Crisp Bibb or butter lettuce serves as a base for the flavors.
8. Lemon vinaigrette dressing: A zingy lemon vinaigrette salad dressing ties everything together.

Tips for prep

This Nicoise salad recipe is easy to make, but there are quite a bit of elements to prepare. Luckily, you can make a lot of the components at the same time or ahead of time, and you can prep it all before serving (nothing needs to be done right before serving aside from plating). Here are a few tips for advanced prep:

• Make the hard boiled eggs in advance. Eggs are ideal for advanced prep: simply refrigerate until serving. You can also find pre-packaged hard boiled eggs at some grocery stores, which makes this recipe a breeze.
• Make the dressing in advance. The Nicoise salad dressing is simple to prep ahead; refrigerate and allow to come to room temperature before serving.
• Blanch the green beans in advance. Blanch the green beans up to 5 days in advance and refrigerate until serving.
• Make the potato salad in advance. The French potato salad stays good 4 to 5 days if you prep it before hand; refrigerate until serving.

Pick even 1 or 2 of these items to make in advance, and it makes for a much simpler prep the day of. If you decide to make it all in one evening, it’s nice to have a friend or partner to help!

How to serve Nicoise salad

Nicoise salad is the perfect spring salad or summer meal for enjoying al fresco. It screams for a glass of white wine or rosé (or even frozen rosé?), a Lillet spritz, or a Pastis. Serve it with a starter of crostini or a side of crusty bread, and you’ve got patio meal perfection.

Diet variations

Want to make vegetarian nicoise salad? Tuna is traditional for Nicoise salad, but for a vegetarian salad you can omit it and use white beans or tofu. Or, you can simply omit the extra protein: the potatoes and hard boiled eggs make it a filling vegetarian salad.

Want to make it vegan? Use seasoned tofu instead of tuna! We recommend Quick Tofu Crumbles.

More dinner salad recipes

There’s nothing better than a great main dish salad in the summer! Here are a few more main dish salads that work for dinner:

• Try Vegetarian Cobb Salad
• Go for fresh Smoked Salmon Salad or Salmon Nicoise Salad
• Grab a tasty Grilled Shrimp Salad
• Opt for Falafel Salad

01

Vegetarian Cobb Salad

02

Smoked Salmon Salad

03

Grilled Shrimp Salad

04

Salmon Nicoise Salad

This salad Nicoise recipe is…

Gluten free and pescatarian.

Classic Niçoise Salad

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★★★★★

4.8 from 4 reviews

• Author: Sonja Overhiser
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Yield: 4

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Description

Nicoise salad is a French main dish that’s hearty and satisfying! This colorful Mediterranean recipe is ideal for summer or anytime.

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Ingredients

• 8 eggs
• 1 1/2 pounds baby red potatoes
• 1 pound fresh green beans
• 1 small shallot (2 tablespoons minced)
• 2 tablespoons white wine vinegar
• ¾ teaspoon kosher salt, divided
• 2 tablespoons capers
• ½ tablespoon fresh parsley
• 7 tablespoons olive oil, divided
• ½ cup Nicoise or Kalamata olives
• 1 pint cherry tomatoes or 1 large tomato
• 2 cans tuna, packed in oil or water
• 1 head Bibb lettuce (aka butter lettuce)
• 3 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1 small garlic clove, minced

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Instructions

1. Cook the hard boiled eggs: Follow the instructions to make the Hard Boiled Eggs or Steamed Hard Boiled Eggs, or complete this step in advance and refrigerate.
2. Boil the potatoes: Fill a large pot with cold water and add 1 tablespoon kosher salt. Add the whole potatoes and bring to a boil. Once boiling, boil for 8 to 12 minutes until fork tender.
3. Blanch the beans: Cut the ends off the beans. Bring a separate medium pot of water to a boil with ½ tablespoon salt. Boil the beans for about 5 minutes until tender but still bright green. Prepare a large bowl of ice water (or use the same one as for the hard boiled eggs). Right when the beans are tender, remove them from the boiling water with tongs and transfer them to the ice bath. Remove the beans and dry them with a towel, then mix them with a few pinches of salt and fresh ground pepper.
4. Finish the potatoes: While the potatoes are cooking, mince the shallot. When the potatoes are done, drain them. When they are cool enough to handle, slice them into bite sized pieces. Place them in a bowl and gently mix in the minced shallot, white wine vinegar, ½ teaspoon kosher salt, and ¼ cup warm water. Let stand for 5 minutes, gently stirring occasionally. Then add the capers, chopped parsley, 1 tablespoon olive oil, and a few grinds black pepper. Taste and add additional salt if necessary.
5. Make the dressing: In a medium bowl, whisk together the lemon juice, Dijon mustard, minced garlic, and ¼ teaspoon kosher salt. Gradually whisk in 6 tablespoons olive oil working one tablespoon at a time, until creamy and emulsified.
6. Prep the salad ingredients: Slice the tomatoes into wedges (or cherry tomatoes in half) and sprinkle with a little kosher salt.
7. Prep the tuna: Drain the tuna and flake it using a fork. If not packed in oil, add a drizzle of olive oil and a few pinches of salt.
8. Serve: To serve, in large shallow bowls or on large platters, add the Bibb lettuce leaves. Top with the potatoes, green beans, hard boiled eggs, tomatoes, tuna, and olives. Drizzle with the dressing and serve.

• Category: Main dish
• Method: Stovetop
• Cuisine: French
• Diet: Gluten Free

Keywords: Nicoise salad, salad nicoise, nicoise salad recipe, salade nicoise

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