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Tag: Easy

  • Easy Grilled Salmon with Nectarines Recipe

    Easy Grilled Salmon with Nectarines Recipe

    This grilled salmon with nectarines and goat cheese is such an easy, light dinner, especially during the warmer months!

    Grilled Salmon with Nectarines

    If you’ve never grilled nectarines or peaches, consider this your sign to start. We toss nectarine wedges with maple syrup and a pinch of red pepper flakes, then grill them until they are soft, sweet, and absolutely mouthwatering.

    Serve them over a bed of couscous with simply grilled salmon and creamy goat cheese. It’s fresh and gorgeous, and it comes together so quickly. A total winner.

    Key Ingredients

    • Salmon: Any salmon fillet will work for this recipe. We especially love salmon with a higher fat content, like sockeye, king, and coho. Salmon with a higher fat content stays soft and moist after it is grilled.
    • Nectarines: Grilled stone fruit is lovely. In this dish, we grill nectarines, but peaches or apricots would be excellent, too. Look for ripe, but slightly firmer fruit and save the really soft ones for eating fresh.
    • Maple Syrup and Pepper Flakes: Toss the nectarines with these before grilling. The sugars in the maple syrup caramelize on the grill and get a little smoky.
    • Couscous: Any cooked grain or quinoa is perfect here. Couscous, rice, quinoa, or orzo are all great. Before serving, fluff it and stir in a little olive oil, lemon juice, and a pinch of salt.
    • Goat Cheese: Use fresh, soft goat cheese, usually sold in logs.
    • Basil: Fresh herbs add a pop of color and fresh flavor. If you do not have basil, use parsley, cilantro, mint, or dill.

    Find the full recipe with measurements below.

    How to Make Grilled Salmon with Nectarines

    You can make this recipe indoors with a grill pan or outdoors on an outdoor grill. Fish is delicate and can be a little tricky to grill, so I’ll tell you upfront that the most foolproof option is the grill pan on the stove. That said, grilling salmon on an outdoor grill is absolutely doable, so I’ve shared all my best tips below.

    Tip 1: Prepping the grill. If you are staying inside, you’ll need a preheated grill pan over medium heat. If you are using an outdoor grill, preheat it for a good while and make sure the grates are very clean (otherwise the salmon will stick).

    Tip 2: Have a fish spatula ready. When flipping the fish, you might find it sticks to the grates (even if you have oiled it and preheated the grill). A flexible fish spatula is really helpful for wiggling underneath the salmon fillets so you can flip them.

    Tip 3: Keep the salmon skin on and oil the fish. In our photos, the salmon skin was removed. That said, I much prefer to cook my salmon with the skin still on. It acts as a little insulator, helping keep the fish moist and tender inside.

    If you have salmon with the skin still on, keep it that way and place your fillets skin-side down when you start cooking them. Before you grill, rub the salmon all over with oil (adding the oil to the fish instead of the grill grates prevents it from sticking).

    Tip 4: Grill salmon until an internal temperature of 125°F. I realize this is yet another gadget I am recommending for this recipe, but I promise it is worth it. When cooking delicate fish, like salmon, an internal thermometer is really helpful. Pierce it into the thicker part of a fillet for a reading. Remove the fish from the grill when it reaches 125°F, which means it will still be ever-so-slightly undercooked in the middle. That’s okay, though, because carryover cooking will finish it for you.

    Tip 5: Grill the nectarines. After cutting them into wedges, toss the fruit with some maple syrup and a pinch of red pepper flakes. Then, add them to the grill. Look for them to pick up some color and grill marks, then flip.

    Grilling nectarines to serve with salmon

    Tip 6: Serve over seasoned couscous. Toss cooked couscous (or rice or quinoa) with a little olive oil, lemon juice, a pinch of salt, and a little fresh basil. It’s a simple step, but it adds so much more interest to the final dish.

    More Summer Dinners

    Grilled Salmon Recipe with Nectarines and Goat Cheese

    Easy Grilled Salmon with Nectarines

    • PREP
    • COOK
    • TOTAL

    We keep the salmon simple with olive oil, salt, and pepper for this recipe, but add flavor with grilled nectarines and creamy goat cheese. We’ve offered tips for grilling the salmon in the recipe below. If using an outdoor grill, make sure your grates are very clean; otherwise, use a grill pan (either on the grill or on the stove). Feel free to swap nectarines with peaches or another stone fruit (apricots would be lovely).

    Serves 4

    You Will Need

    1 ½ pounds center-cut salmon, skin-on, cut into 4 filets, about 6 ounces each

    Extra-virgin olive oil

    Salt and freshly ground black pepper

    2 medium nectarines or peaches, pits removed and cut into wedges

    1 ½ tablespoons maple syrup

    ½ teaspoon gochugaru or crushed red pepper flakes

    3 cups cooked couscous, quinoa, or rice

    ½ lemon, juiced

    4 ounces fresh goat cheese

    Large handful of basil leaves, chopped

    Directions

      1Prepare a grill for cooking over medium heat. If using an outdoor grill, make sure the grates are very clean to help prevent the fish from sticking. If grilling inside, heat a lightly oiled, well-seasoned grill pan over medium-high heat.

      2Pat the salmon fillets dry with paper towels. Brush both sides generously with olive oil and season with salt and pepper (oiling the fish itself, rather than just the grates, is the best way to ensure the salt and pepper adhere and the fish won’t stick).

      3Grill the salmon skin-side down first—leaving the skin on to protect the delicate flesh from the heat—for 5 to 6 minutes per side. When flipping, a thin, flexible fish spatula works best. If you feel resistance when trying to slide the spatula under, do not force it; give it another minute to release naturally from the grates. Cook until it flakes easily with a fork. (If you have one, take the salmon off the heat when an internal thermometer reads 125°F.)

      4Meanwhile, toss the nectarine wedges with 1 tablespoon of olive oil, maple syrup, and crushed red pepper flakes. Place on the grill and cook until warmed through and grill marks appear, about 2 minutes per side.

      5In a medium bowl, toss the warm cooked couscous or rice with a drizzle of olive oil, the juice from half a lemon, a pinch of salt, and half of the chopped basil.

      6Serve the salmon on a bed of seasoned couscous, topped with the grilled nectarines, a few crumbles of goat cheese, and the remaining fresh basil.

    Adam and Joanne’s Tips

    • The nutrition facts provided are estimates.

    Nutrition Per Serving
    Serving Size
    1/4 of the recipe (1 fillet, 3/4 cup couscous)
    /
    Calories
    528
    /
    Total Fat
    19.7g
    /
    Saturated Fat
    6.3g
    /
    Cholesterol
    100mg
    /
    Sodium
    560.9mg
    /
    Carbohydrate
    40.4g
    /
    Dietary Fiber
    2.9g
    /
    Total Sugars
    10.4g
    /
    Protein
    48.4g


    AUTHOR:

    Joanne Gallagher

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  • Easy Flatbread Pizza Recipe

    Easy Flatbread Pizza Recipe

    This flatbread pizza recipe is quick and easy! You can make homemade flatbread (it’s easy, I’ll show you) or use your favorite store-bought flatbread.

    Flatbread pizza with tomatoes, mozzarella and basil

    My family loves this easy flatbread pizza made with tomatoes, basil, and mozzarella. It’s my secret weapon for a quick dinner, which I know everyone will love. With a short list of ingredients and a 15-minute prep time, it’s a lifesaver!

    Serve it with a simple salad, and you’ve got a full meal. Below, I’m sharing my family’s favorite flatbread recipe and lots of topping ideas for you to try.

    Key Ingredients

    Use store-bought flatbread or make your own. Our family loves this no-yeast flatbread recipe, so we usually have a few already made in the freezer. We also have this yeasted garlic flatbread that works well for pizzas. I have used our no-yeast flatbread in our photos and video.

    Add your favorite toppings. Here are a few of my favorite toppings to inspire you:

    • Olive oil or sauce: My son isn’t the biggest fan of sauce on his pizza, so we stick with olive oil. I also love this homemade pizza sauce if you want a layer of sauce on your flatbread. For pesto pizza, try homemade basil pesto.
    • Cheese: I love fresh mozzarella for this recipe, but any cheese will work. Use what you have and love. For something special, I love ricotta, creme fraîche, or mascarpone cheese (which are especially delicious with caramelized onions and fresh thyme).
    • Meats: Cooked sausage, bacon, or pepperoni
    • Veggies: Try sliced onion, bell peppers, and fresh or roasted mushrooms

    How to Make Flatbread Pizza

    Tip 1: Assemble with cooked flatbread. When making pizza with flatbread, I like starting with cooked flatbread. This differs slightly from homemade pizza, where I add my toppings to uncooked pizza dough.

    Cooking flatbread in a skillet

    Tip 2: Bake your pizza. Add your sauce and toppings, and then bake the flatbread in your oven until the bottom is slightly crusty and the cheese has melted on top. Our pizzas bake in the oven for about 10 minutes. Since the flatbread goes into the oven precooked, this recipe is FAST.

    For the pizzas in our photos, I brushed on olive oil and layered sliced tomatoes, mozzarella, and basil on top. Before baking, I sprinkled over some oregano, salt, and pepper. It is simple and seriously delicious.

    Prepping pizza made with flatbread, sliced tomatoes and sliced mozzarella

    Serving Suggestions

    I love serving these with a big salad. Some of my favorites include this homemade Caesar salad, our Greek salad, or this chopped salad.

    Veggies on the side work, too. Try roasted vegetables, sautéed zucchini, or these easy sautéed vegetables. Since they are so easy, I’ve also made these pizzas and served them with soup. I especially love our roasted tomato soup.

    Flatbread pizza with tomatoes and mozzarella

    Easy Flatbread Pizza

    • PREP
    • COOK
    • TOTAL

    Flatbread pizza is perfect for busy mealtimes. Make this quick and easy pizza with homemade or store-bought flatbread. We have two flatbread recipes on Inspired Taste: no-yeast flatbread made with baking powder and this homemade garlic flatbread made with yeast.

    Makes two pizzas

    Watch Us Make the Recipe

    You Will Need

    2 flatbread, 6 to 8 inches in diameter, try homemade flatbread

    1 tablespoon extra-virgin olive oil, plus more for serving

    1 large tomato, thinly sliced

    4 ounces fresh mozzarella cheese, sliced

    8 fresh basil leaves, plus more for serving

    2 pinches dried oregano

    Salt and fresh ground black pepper

    Directions

      1Heat the oven to 425°F (218°C).

      2Brush or rub the olive oil over the bread. Layer the sliced tomatoes, mozzarella, and basil leaves on top.

      3Scatter a pinch of oregano over each flatbread, then season with salt and fresh ground pepper.

      4Bake the flatbread pizzas until the cheese is bubbling and turning light brown in spots, 10 to 15 minutes.

      5Serve, cut into slices, with an extra drizzle of olive oil and a few more fresh basil leaves, torn into smaller pieces, scattered on top.

    Adam and Joanne’s Tips

    • Add garlic: Mince 1 clove of garlic and spread onto the flatbread before adding the sliced cheese, basil and tomatoes.
    • The nutrition facts provided below are estimates. Our soft and fluffy flatbread recipe was used for the calculations.

    Nutrition Per Serving
    Serving Size
    1 flatbread pizza
    /
    Calories
    442
    /
    Total Fat
    24.9g
    /
    Saturated Fat
    9.2g
    /
    Cholesterol
    44.6mg
    /
    Sodium
    1040.4mg
    /
    Carbohydrate
    38.2g
    /
    Dietary Fiber
    2.5g
    /
    Total Sugar
    3.1g
    /
    Protein
    17.7g


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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  • Easy Homemade Oat Milk Recipe

    Easy Homemade Oat Milk Recipe

    author byline

    The moment I learned how to make oat milk, I was obsessed! It takes less than 10 minutes, requires very few ingredients, and is perfect for everything from coffee and smoothies to pancakes and muffins.

    Homemade Oat Milk

    Of all the plant-based milks, oat milk might be my favorite. It’s incredibly creamy, doesn’t require a lot of sweeteners to taste great, and, as you’re about to see, is surprisingly easy to make right in your kitchen!

    All you need is a blender and rolled oats to whip up fresh oat milk. You can easily add it to your morning coffee or cold brew, use it in one of our smoothie recipes, or enjoy it with cereal. Plus, whenever I’m baking and suddenly realize I’ve run out of milk, homemade oat milk is my hero! I use it to make delicious vegan pancakes, vegan blueberry muffins, and more!

    Key Ingredients

    • Rolled Oats: These are your best bet for creamy, perfectly blended oat milk (and are also what I use for my everyday oatmeal). Avoid instant oats, as they can lead to a slimy texture due to being more processed. Steel-cut oats may work, but are generally not recommended, as they’re harder to blend and won’t give you that creamy texture we all expect from oat milk. If you’re sensitive to gluten, be sure to choose gluten-free certified rolled oats.
    • Cold Water: This is the secret weapon against slimy oat milk! Using icy cold water when blending helps to control the starch in the oats, preventing that gummy, slimy unappetizing texture.
    • Optional: Feel free to flavor your homemade milk with vanilla extract, sea salt, cocoa powder, or sweeteners like maple syrup or honey. You can even make strawberry oat milk and blend in some strawberries (frozen is best)!
    How to Make Oat Milk: Straining homemade oat milk.

    The secret to the best homemade oat milk—one that’s never slimy or gummy—lies in two crucial steps. In addition to blending the oats with ice-cold water, you must thoroughly strain the liquid. Use a nut milk bag, a clean cotton dishtowel, or even a few layers of cheesecloth to remove any remaining oat bits, which yields a silky smooth consistency that’s perfect for everything from coffee and smoothies to your baking needs.

    Homemade Oat Milk

    Easy Homemade Oat Milk

    Our homemade oat milk recipe is really easy to make. Just keep two things in mind for the best results. First, use rolled oats and ice-cold water. The cold water prevents the oat milk from turning slimy. Second, strain your oat milk using a nut bag, a clean dish towel, or a few layers of cheesecloth. Straining removes any extra bits of oats, which would make your milk slimy and gummy. The staining is so helpful that I like to strain my oat milk twice. Once you have it ready, enjoy your oat milk in smoothies like my favorite blueberry smoothie, or make these incredible vegan pancakes!

    Makes 3 cups

    You Will Need

    1 cup (115g) rolled oats

    4 cups (945ml) cold water

    1 to 2 tablespoons maple syrup or honey, optional

    1/2 to 1 teaspoon vanilla extract, optional for vanilla oat milk

    Pinch fine sea salt, optional

    Directions

      1Blend the oats and water: Add the oats, cold water, and any optional ingredients to a blender. Cover with the lid and blend for 30 to 40 seconds. It’s okay if you see little speckles of oats. It is best not to over blend, as this can cause a slimy texture.

      2Strain the oat milk: To prevent a slimy or gummy texture further, strain your oat milk. Strain it through a nut milk bag, a clean cotton dish towel, or multiple layers of cheesecloth set over a large bowl or pitcher. I like to double-strain the mixture so that most of the solids are removed.

      3Storing: Store homemade oat milk in a sealed container in the fridge for up to a week. Shake or stir before using.

    Adam and Joanne’s Tips

    • Make strawberry oat milk: Add frozen berries for a berry-flavored milk. Fresh are fine, but the cold berries help reduce starch.
    • Chocolate oat milk: Add a tablespoon or two of cocoa powder and sweeten it to taste with maple syrup or honey.
    • Why did my oat milk separate? Some separation is entirely normal. Stir or shake the milk before using.
    • Does homemade oat milk froth? Unfortunately, no. Store-bought oat milk that froth has a few more ingredients added (like stabilizers) to help it froth and heat up without turning slimy.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    1/2 cup
    /
    Calories
    50
    /
    Total Fat
    0g
    /
    Saturated Fat
    0g
    /
    Cholesterol
    0mg
    /
    Sodium
    0mg
    /
    Carbohydrate
    9g
    /
    Dietary Fiber
    1.3g
    /
    Total Sugars
    0g
    /
    Protein
    1.7g


    AUTHOR:

    Joanne Gallagher

    Previous Post: Perfect Vegan Pancakes
    Next Post: Chocolate Chia Pudding

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  • Easy Sweet Chili Chicken Wings Recipe

    Easy Sweet Chili Chicken Wings Recipe

    Our Thai sweet chili chicken wings are out of this world delicious and so simple to make. You’ll bake the wings to sticky perfection and then toss them with even more delicious sticky Asian sweet chili glaze. So good!

    Sweet Chili Baked Chicken Wings

    Our sweet chili wings are sticky, sweet, and spicy, with a bit of crunch, thanks to a handful of chopped peanuts and sliced green onion sprinkled on top. They are easy, too. The sweet chili glaze only needs three ingredients!

    It’s no secret that we love our chicken wings. For more recipes like this, see our baked buffalo hot wings, spicy glazed chicken wings, BBQ chicken wings, or these Vietnamese wings made with fish sauce!

    Key Ingredients

    • Chicken Wings: You can usually find them whole or already separated into drumsticks and wingettes. If you can only find whole chicken wings, hop over to our tutorial for separating a chicken wing.
    • Thai Sweet Chili Sauce: This is the main ingredient of our glaze. It’s a delicious blend of sweet, spicy, and tangy flavors. I love Mae Ploy Sweet Chili Sauce, but feel free to use your favorite brand. I also use sweet chili sauce to make the dressing for this Thai chicken salad!
    • Light Soy Sauce or Tamari: This adds a savory balance and seasons the sticky glaze.
    • Chili Paste: Sambal Oelek is my go-to for its pure chili heat, but you can also use Sriracha or Gochujang. Just remember to adjust the amount to your desired level of spice. I also use Sambal Oelek in our spicy garlic ginger edamame.
    • Peanuts and Green Onions (Optional): These add a lovely crunch to the finished wings. Toasted sesame seeds are also a great option! I use the same topping for our hoisin sticky ribs.

    Find the full recipe with measurements below.

    How to Make Sweet Chili Chicken Wings

    These sweet and spicy Thai chili chicken wings are incredibly easy to make! You’ll whisk together Thai sweet chili sauce, soy sauce, and chili paste to create the sticky glaze. You can easily adjust the heat by adding more or less chili paste.

    Next, toss the wings with half of the glaze and arrange them on a baking sheet fitted with a rack. Baking the wings on a rack allows hot air to circulate, resulting in crispy skin. If you don’t have a rack, no worries! Just bake them directly on the sheet, and remember to flip and rotate them a few times during cooking.

    How to Make Sweet Chili Chicken Wings: Baking in the oven

    Once the wings are out of the oven, toss them with the remaining glaze and finish with a sprinkle of chopped peanuts and sliced green onions. These wings are so simple yet incredibly delicious! I love them.

    Sweet Chili Chicken Wings

    Easy Sweet Chili Chicken Wings

    • PREP
    • COOK
    • TOTAL

    These Thai sweet chili chicken wings are out of this world delicious and so simple to make. You can adjust the spice level of the sticky glaze by reducing or increasing the chile paste. I love Sambal Oelek for its fresh, clean heat, but Sriracha or Gochujang are good substitutes (you will need to adjust to your taste, though).

    2 to 3 Servings

    Watch Us Make the Recipe

    You Will Need

    1 ½ pounds (680g) chicken wings, separated at joints, tips discarded

    3/4 cup (177ml) Thai sweet chili sauce, I use Mae Ploy Brand

    2 teaspoons light soy sauce or tamari

    1 to 3 teaspoons Sambal Oelek

    1/4 cup chopped peanuts

    2 green onions, trimmed and thinly sliced

    Directions

      1Preheat the oven to 425°F (220°C). Set a wire rack inside a large-rimmed baking sheet.

      2Whisk the Thai sweet chili sauce, soy sauce, and Sambal Oelek together, adjusting the chili paste according to how spicy you’d like the glaze. Transfer 1/2 cup of the glaze to another bowl to toss the baked wings later.

      3Pat the wings dry, and then add them to the remaining glaze. Toss well, then spread out in one layer on the wire rack.

      4Bake until cooked through and crispy, 35 to 45 minutes.

      5Toss the baked chicken wings in the reserved glaze, pile them onto a plate, and sprinkle them with sliced green onions and chopped peanuts.

    Adam and Joanne’s Tips

    • No wire rack: If you do not have a wire rack that will fit inside a baking sheet, you can still bake hot wings. Arrange them on the baking sheet without the rack and rotate a few times during baking.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Calories
    373
    /
    Total Fat
    10.5g
    /
    Saturated Fat
    2.2g
    /
    Sodium
    837mg
    /
    Cholesterol
    96.9mg
    /
    Carbohydrate
    26g
    /
    Dietary Fiber
    2.3g
    /
    Total Sugars
    21.9g
    /
    Protein
    39.9g


    AUTHOR:

    Adam Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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  • 16 Easy Chicken Thigh Recipes For Dinner

    16 Easy Chicken Thigh Recipes For Dinner

    These are our most-made and most-loved chicken thigh recipes, ranging from simple shredded chicken for enchiladas to cozy soups and one-pan meals.

    Honey Mustard Chicken

    When I’m at the grocery store, I almost always toss a package of boneless, skinless chicken thighs into my cart. They are my “secret weapon” for an easy dinner! While we have all sorts of chicken recipes on the blog, I have to admit we lean heavily toward chicken thighs—and for good reason.

    Unlike leaner chicken breast, chicken thighs stay incredibly tender and are far more forgiving if they spend a few extra minutes on the heat. They work beautifully in everything from classic noodle soup and slow cooker favorites to a simple, comforting plate of chicken and rice.

    Find all 16 recipes below. For more, see all of our chicken recipes or join our free newsletter and to get our best recipes delivered straight to your inbox. Happy cooking!

    Our Favorite Chicken Thigh Recipes

    Lemon Chicken Thighs

    Juicy Lemon Chicken Thighs

    With this lemon chicken thighs recipe, you get perfectly juicy, tender, and flavorful chicken every time. All cooked in one skillet!

    Slow Cooker Lemon Chicken Thighs

    Slow Cooker Lemon Chicken Thighs

    This slow cooker chicken thighs is easy, outrageously flavorful, and guarantees soft and tender chicken. The crockpot does wonders for chicken thighs!

    Shredded Chicken

    Easy Shredded Chicken

    This shredded chicken recipe is quick, simple, and the chicken can be used 100 different ways. One favorite is to make green chicken enchiladas!

    Chicken Marsala

    Chicken Thigh Marsala

    This chicken marsala recipe uses chicken thighs instead of chicken breasts. It’s simple, turns out incredibly tender, and made in one pan.

    Easy Sheet Pan Chicken Thighs

    Sheet Pan Chicken Thighs

    These easy sheet pan chicken thighs are a guaranteed crowd-pleaser and are ready in under 45 minutes!

    Honey Mustard Chicken

    Honey Mustard Chicken

    Our honey mustard chicken packs in so much incredible flavor thanks to an easy honey dijon marinade that doubles as a sauce for serving.

    Teriyaki Chicken

    Teriyaki Chicken

    We’re confident that this recipe guarantees some of the best teriyaki chicken you’ll ever make at home!

    Quick Honey Teriyaki Chicken

    Honey Teriyaki Chicken

    This delicious honey teriyaki chicken is naturally sweetened with fresh orange and honey, and comes together in under 30 minutes!

    Yellow Chicken Curry

    Perfect Yellow Chicken Curry

    My family loves this yellow chicken curry! Tender chicken thighs and potatoes simmer in a rich coconut curried sauce. It’s incredible!

    Chicken and Rice

    Seriously Good Chicken and Rice

    This easy chicken and rice is super flavorful thanks to chicken thighs, garlicky mushrooms, butter rice, and the perfect blend of spices.

    Seriously Good Chicken Tortilla Soup

    Chicken Tortilla Soup

    This is my all-time favorite chicken tortilla soup. Tender chicken thighs, corn tortillas, and the perfect blend of spices make it unbelievably good.

    Chimichurri Chicken

    Easy Chimichurri Chicken

    This chimichurri chicken recipe is so flavorful. Crisp, golden chicken thighs are topped with our bright, herby chimichurri sauce for an easy, delicious dinner.

    Easy Chicken Vegetable Soup

    Chicken Vegetable Soup

    This chicken vegetable soup recipe checks all the boxes. Thanks to lots of veggies, this soup is hearty, healthy, and perfect for a cozy night in.

    Creamy Chicken Noodle Soup

    This easy creamy chicken noodle soup is ready in just 40 minutes, incredibly delicious, and turns out perfectly creamy!

    Chicken Noodle Soup

    The Best Chicken Noodle Soup

    Our homemade chicken noodle soup has tender chicken, fresh veggies, and the most delicious broth that tastes like it’s been cooking for hours.

    Parmesan Spaghetti Squash with Chicken

    Parmesan Spaghetti Squash with Chicken

    We love this incredibly delicious spaghetti squash recipe with tender chicken thighs, parmesan, and fresh lemon.

    For more cooking inspiration, join our free newsletter and get our best seasonal recipes delivered straight to your inbox. Click here to join. Happy cooking!

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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  • Easy Vegan Blueberry Muffins Recipe

    Easy Vegan Blueberry Muffins Recipe

    This vegan blueberry muffin recipe is a family favorite. You won’t believe they’re made without eggs or dairy. They turn out light, fluffy, and packed with berries.

    Vegan Blueberry Muffins

    While we’re not a strictly vegan household, we do appreciate a great plant-based baked good. My son is always requesting our vegan pancakes, so trust me when I say this vegan blueberry muffin recipe is a hit with everyone, regardless of diet.

    Adapted from our easy blueberry muffins, this recipe relies on two simple, yet smart swaps. A ground flax egg adds a subtle, nutty flavor to the batter, while a 5-minute vegan buttermilk made from plant-based milk and lemon juice reacts with the baking soda, helping the muffins rise.

    Key Ingredients

    • Blueberries: Fresh or frozen blueberries work here. If you do use frozen berries, keep them in the freezer until you are ready to add them to your batter. Otherwise, they will begin to thaw on the counter, adding a purple tint to your muffin batter.
    • Flax Egg: This acts as our egg replacer. You’ll mix 1 tablespoon of ground flaxseed meal with 3 tablespoons of water, then let it thicken for 10 to 15 minutes before adding it to the muffin batter. Aquafaba works as a substitute. Tips for using aquafaba are below the recipe.
    • Plant-Based Milk: I prefer unsweetened oat milk or soy milk, but feel free to use your favorite. You will make a “vegan buttermilk” in our recipe below by mixing the milk with vinegar or lemon juice.
    • Sugar: I love brown sugar or coconut sugar in these muffins, as they add a toasted caramel flavor.
    • Oil: We use oil in this vegan batter, which makes the muffins tender, light, and moist. Melted plant-based butter works, too, but the muffins will be a little heavier.
    • Vanilla, Salt, and Cinnamon: These add extra flavor and richness to the batter. I love vanilla with the blueberries, and the cinnamon adds a bit of warmth.
    • Flour: I use all-purpose flour, but this recipe works with whole wheat flour, spelt flour, and an all-purpose gluten-free flour blend (like Bob’s Red Mill).
    • Baking Powder and Baking Soda: We call for both leavening agents. The baking soda reacts with the vegan buttermilk, and the baking powder really helps the batter rise tall in the muffin cups. I prefer aluminum-free double-acting baking powder.

    Find the full recipe with measurements below.

    How to Make Vegan Blueberry Muffins

    Tip 1: Use a flax egg or aquafaba. To get the right texture, we like adding an egg replacer to the muffin batter. The easiest is to add a flax egg, which is simply flaxseed meal mixed with water and left to thicken. This is what we have made standard in our recipe below. The other option is to use aquafaba, which actually helps the muffins brown and dome nicely. We’ve offered tips for substituting aquafaba for the flax egg in our recipe below.

    Tip 2: Make vegan buttermilk. When you remove dairy and eggs from baking recipes, you will sometimes lose flavor. We make up for that with a vegan buttermilk made with non-dairy milk mixed with vinegar or lemon juice. It takes 5 minutes and makes a big difference. The baking soda in the recipe also reacts well with the acid, helping the muffins rise.

    Tip 3: Whisk the dry and wet ingredients separately. You’ll need two bowls to make this batter. In the first bowl, whisk the dry ingredients well to ensure the baking powder and baking soda are evenly distributed throughout the flour. Then, in the second bowl, you’ll whisk the wet ingredients (oil, sugar, vegan buttermilk, and a flax egg or aquafaba).

    Tip 4: Stir (or fold) the dry and wet ingredients. To make the batter, grab a flexible spatula and gently stir (or fold) the wet ingredients into the dry. You aren’t beating the two mixtures together. Instead, gently combine them until you no longer see any flour clumps or streaks. Then fold in most of the blueberries, saving some for the tops just before baking.

    Vegan blueberry muffin batter

    Tip 5: How to tell the muffins are done. Vegan blueberry muffins take about the same amount of time to bake as other muffin recipes. Expect somewhere from 15 to 20 minutes in the oven. To tell the muffins are ready to come out of the oven, look for these cues:

    1. The tops are golden brown and risen.
    2. When you lightly press a muffin, it bounces back instead of jiggling or leaving an indent.
    3. A toothpick inserted into the center comes out clean or with a few moist crumbs.

    More Vegan Recipes

    Vegan Blueberry Muffins

    Easy Vegan Blueberry Muffins

    • PREP
    • COOK
    • TOTAL

    Our family’s favorite vegan blueberry muffins turn out just as delicious as classic blueberry muffins, but are made without eggs and dairy. The easiest egg replacer for this recipe is a flax egg made with flaxseed meal (ground flax seeds) and water — this is what we have used in the recipe below. Aquafaba (chickpea liquid) is also excellent for muffins. See our tips below the recipe for substituting aquafaba for the flax egg.

    Makes 12 muffins

    You Will Need

    1 tablespoon ground flaxseed meal

    ⅔ cup (160 ml) unsweetened soy milk or other non-dairy milk

    1 tablespoon apple cider vinegar or fresh lemon juice

    ½ cup (100 g) brown sugar or coconut sugar

    ⅓ cup (80 ml) neutral oil, such as avocado oil

    1 ½ teaspoons vanilla extract

    2 cups (260 g) all-purpose flour, spooned and leveled

    1 teaspoon baking powder

    1 teaspoon baking soda

    Rounded ¼ teaspoon fine sea salt

    ½ teaspoon ground cinnamon

    1 ¼ cups (6 ounces / 170 g) fresh or frozen blueberries (do not thaw)

    Directions

      1In a small bowl, stir the flaxseed meal with 3 tablespoons of water to make a flax egg. Refrigerate to thicken, about 15 minutes.

      2Heat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.

      3In a liquid measuring cup, combine the soy milk and apple cider vinegar. Set aside to curdle and thicken slightly, creating a vegan buttermilk, about 5 minutes.

      4In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

      5In a large bowl, whisk together the brown sugar, oil, vanilla, curdled soy milk mixture, and the flax egg until blended.

      6Using a large rubber spatula, gently fold the dry ingredients into the wet ingredients in two additions, stirring just until the flour disappears and a smooth batter forms. Gently stir in 1 cup of the blueberries.

      7Divide the batter evenly among the muffin cups. Scatter the remaining ¼ cup of blueberries over the tops, pressing them lightly into the batter.

      8Bake until the tops are golden, and a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs, 15 to 20 minutes. Transfer the muffin tin to a wire rack to cool slightly, then remove the muffins from the tin to cool completely.

    Adam and Joanne’s Tips

    • Store cooled muffins in an airtight container at room temperature for up to 3 days. To freeze, wrap tightly in plastic wrap or aluminum foil, or place in a freezer-safe bag, for up to 3 months.
    • Use aquafaba: To substitute the flax egg with aquafaba (chickpea liquid), measure 3 tablespoons of the liquid from a shaken can of chickpeas into a small bowl. Whisk vigorously until very frothy, then add to the wet ingredients in step 5. Muffins made with aquafaba may brown slightly more and develop a more pronounced dome.
    • Batter consistency: The batter should be thick and scoopable, rather than runny or dough-like. If it appears too thin, fold in additional flour 1 tablespoon at a time. If it feels too dense or dry, stir in non-dairy milk 1 tablespoon at a time until it reaches the correct texture.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    1 muffin
    /
    Calories
    183
    /
    Total Fat
    6.7g
    /
    Saturated Fat
    1g
    /
    Cholesterol
    0mg
    /
    Sodium
    162.1mg
    /
    Carbohydrate
    27.9g
    /
    Dietary Fiber
    1.2g
    /
    Total Sugars
    10.6g
    /
    Protein
    2.8g


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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  • Easy Buffalo Cauliflower Wings Recipe

    Easy Buffalo Cauliflower Wings Recipe

    This healthy, baked buffalo cauliflower wings recipe has crispy cauliflower tossed with a simple spicy buffalo sauce! Such a delicious vegetarian appetizer!

    Buffalo Cauliflower Wings

    My favorite cauliflower wings are a vegetarian spin off our classic Buffalo Hot Wings, and I have to tell you, everyone in my family LOVES them (even the meat eaters). I use my Homemade Buffalo Sauce to make this recipe, and I highly recommend that you do, too!

    My favorite cauliflower wings are quicker and easier than a lot of the recipes you’ll find online. We skip the breading and batter, and instead rely on my favorite method for roasting cauliflower to guarantee they turn out golden brown and crisp. I use the same method for this Chili Lime Roasted Cauliflower, and love it!

    Key Ingredients

    • Cauliflower: Look for firm, creamy white heads with tight florets. Pass on any cauliflower that’s spotted or discolored. For more tips, see how to buy cauliflower.
    • Oil, Salt, and Pepper: Before tossing the cauliflower florets with buffalo sauce, you’ll roast them with oil, salt, and pepper. I love olive oil or avocado oil for roasting veggies.
    • Homemade Buffalo Sauce: This is what makes these vegetarian wings so delicious! Our homemade sauce below combines hot sauce (like Frank’s or Crystal’s), butter (you can use plant-based butter if you need to), garlic powder, and a touch of honey. If you want to make these vegan, leave out the honey and use plant-based butter.

    Find the full recipe with measurements below.

    My Tips for Making Buffalo Cauliflower Wings

    Tip 1: Skip the breading. Trust me, you can skip adding flour, breading, and batter. Baking at a high temperature is all you need for crispy edges and tender middles. To make cauliflower wings, separate your head of cauliflower into florets of similar size, then toss them with oil, salt, and pepper. Spread them onto a baking sheet and roast until the edges are crisp and the middles are tender. Skipping the breading/batter also means this recipe is gluten-free.

    Tip 2: Use homemade buffalo sauce. We highly recommend trying our homemade buffalo sauce. When you make your own, you can use your favorite homemade or store-bought hot sauce (I love Crystal). While the cauliflower roasts, make your buffalo sauce in a small saucepan by melting the butter (or plant-based butter) into the rest of the ingredients until a sauce forms.

    Cauliflower wings recipe step: Pouring buffalo sauce over roasted cauliflower

    Tip 3: Toss with some sauce, then bake a little longer. This small step guarantees the roasted cauliflower soaks up all of the yummy buffalo flavor. After baking the cauliflower, remove it from the oven and pour the sauce over it right on the baking sheet. Toss really well, spread the cauliflower wings back onto the baking sheet, and roast for an additional 5 minutes.

    Tip 4: Don’t forget the dipping sauce. Serve cauliflower wings with our Homemade Blue Cheese Dressing or Ranch Dressing! Or, use your favorite vegan dipping sauce from the store!

    Buffalo Cauliflower Wings

    Easy Buffalo Cauliflower Wings

    • PREP
    • COOK
    • TOTAL

    This cauliflower wings recipe is so easy to make at home, and thanks to our buffalo sauce, it tastes incredible. They’re great for veggie and meat lovers. Serve them as a game day appetizer or snack. Everyone I’ve serving them to loves them (adults, kids, vegetarians, and meat lovers!).

    4 Servings

    You Will Need

    For Cauliflower Wings

    1 medium head of cauliflower, 5 cups florets

    2 tablespoons avocado oil or olive oil

    ½ teaspoon fine sea salt

    ¼ teaspoon fresh ground black pepper

    Celery sticks or carrot sticks for serving, optional

    Homemade Ranch or Homemade Blue Cheese Dressing, for serving, optional


    For Buffalo Sauce

    2 tablespoons unsalted butter or plant-based butter

    2 ½ tablespoons hot sauce, like Frank’s or Crystal

    ¼ teaspoon garlic powder

    ¼ teaspoon honey, or more to taste, optional

    Pinch of cayenne pepper, optional to make it spicier

    Directions

      1Prepare oven and pan: Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper, foil, or a silicone baking mat.

      2Bake the cauliflower: Cut the cauliflower into florets, rinse, and pat them very dry. Add the florets to the baking sheet, then toss with the oil, 1/2 teaspoon salt, and 1/4 teaspoon fresh ground pepper. Spread them out in a single layer, facing as many of the flatter edges down onto the baking sheet so that they brown nicely. Roast, stirring after 15 minutes, until the edges are crisp and brown and the stems are tender, 20 to 25 minutes.

      3Make the sauce: While the cauliflower roasts, make the buffalo sauce. Melt the butter in a small saucepan (or use the microwave). Remove the pan with melted butter from the heat and whisk in the hot sauce, garlic powder, optional honey, and optional cayenne. Set aside.

      4Toss the sauce and cauliflower: Remove the roasted cauliflower from the oven and pour the sauce directly over it on the baking sheet. Toss the buffalo sauce with the roasted cauliflower, and then place it back into the oven for 5 minutes. Serve immediately alongside celery and a creamy dipping sauce like ranch or blue cheese.

    Adam and Joanne’s Tips

    • Make a larger batch of sauce: Make the original recipe for buffalo sauce. It makes 2 cups of sauce, which lasts in the fridge for weeks.
    • Dairy-free and vegan-friendly tips: Replace butter with creamy vegan butter and omit the honey. Or, use agave nectar instead of honey to balance the sauce (optional).
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    1/4 of the recipe
    /
    Calories
    141
    /
    Total Fat
    13.1g
    /
    Saturated Fat
    4.7g
    /
    Cholesterol
    15.3mg
    /
    Sodium
    558.6mg
    /
    Carbohydrate
    6.1g
    /
    Dietary Fiber
    2.4g
    /
    Total Sugars
    2.3g
    /
    Protein
    2.3g


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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  • Easy Yogurt Marinated Chicken Recipe

    Easy Yogurt Marinated Chicken Recipe

    This endlessly useful yogurt chicken marinade recipe works wonders for all cuts of chicken, and is especially good for chicken breasts.

    Yogurt Marinated Chicken

    The flavors here are simple and bright, so this yogurt marinated chicken goes with just about anything. Yogurt does the heavy lifting, making the chicken tender, while lemon, mustard, and garlic bring a little zing.

    Ever since we started making this, it’s been on repeat in our kitchen. It’s one of those low-effort, high-reward recipes that I love having in my back pocket! I usually use chicken breasts (as you’ll see in the photos), but thighs, drumsticks, or whatever you have will be delicious. If you’re loving the yogurt here, we use it in our Greek chicken marinade, too.

    Key Ingredients

    • Yogurt: Plain Greek yogurt is our go-to for this marinade. It helps the flavors cling to the chicken, tenderizes the meat, and keeps it juicy. Whole-milk yogurt works best, but low-fat works in a pinch.
    • Lemon, Mustard, and Garlic: Fresh lemon juice and zest, Dijon mustard, and a little garlic keep our marinade punchy and bright. I use a microplane to finely grate the garlic, but mincing it is perfectly fine.
    • Honey: A little bit of honey balances the lemon and helps the chicken get that gorgeous golden color as it cooks.
    • Olive Oil, Salt, and Pepper: The olive oil helps the chicken to brown and a good amount of salt and pepper keeps everything well seasoned.

    Find the full recipe with measurements below.

    How to Make Yogurt Marinated Chicken

    Tip 1: One hour is good, longer is better. You can marinate the chicken for up to 8 hours, but even just one hour will make a noticeable difference in juiciness and tenderness. If you are in a rush, we won’t judge if you marinate for less, just know you are missing out a little bit on the tenderizing.

    Tip 2: Don’t discard the marinade. When you’re ready to cook, don’t discard that marinade! If you’re grilling, baste the chicken with more marinade as you flip it. If baking, spoon the marinade over the chicken before popping it in the oven. The chicken cooks long enough after this to cook the marinade, too.

    We like to sear in a grill pan over medium-high heat for color, then finish in the oven at 375°F for perfectly cooked, juicy chicken. Before baking, pour the leftover marinade over the top.

    Grilling the chicken in a grill pan before baking in the oven.
    Pouring leftover marinade over the grilled chicken before baking in the oven

    Tip 3: Expect the honey to brown. The honey in the marinade helps the chicken brown nicely, but watch your heat. Look for the grill makes to turn a dark brown, but not black.

    Serving Suggestions

    This chicken is perfect for salads, wraps, or sandwiches. It’s also great on the side of roasted broccolini, roasted green beans, and quickly sautéed zucchini.

    To lean more toward a Mediterranean vibe, try it with homemade pita, red pepper hummus, cucumbers, and a drizzle of tahini sauce. Or make a rice bowl, like this chickpea rice bowl, which would be amazing with some of this chicken diced and added to the top.

    More Chicken Marinades

    Yogurt Marinated Chicken

    Easy Yogurt Marinated Chicken

    • PREP
    • COOK
    • TOTAL

    Yogurt is our secret weapon for chicken that turns out juicy every single time. It does all the heavy lifting—tenderizing every bite, adding richness, and helping the outside get beautifully caramelized. We use honey, but if you don’t have any on hand, maple syrup works too.

    Makes enough for up 2 pounds chicken

    You Will Need

    1 tablespoon olive oil

    1 teaspoon honey

    1 teaspoon Dijon mustard

    1 teaspoon grated lemon zest

    1 tablespoon fresh lemon juice

    1 garlic clove, finely grated

    3 tablespoons whole-milk plain Greek yogurt

    1 teaspoon fine sea salt

    ½ teaspoon freshly ground black pepper

    1 ½ to 2 pounds chicken breasts or thighs (680 g)

    Lemon wedges for serving

    Fresh cilantro leaves for serving

    Directions

      1Marinate: Mix the olive oil, honey, mustard, lemon zest, lemon juice, garlic, yogurt, salt, and pepper in a bowl large enough to hold the chicken. Add the chicken and turn to coat. Cover and refrigerate for 1 to 8 hours.

      2Cook the chicken: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

      3Heat a grill pan over medium heat and brush the grates with oil. Add the chicken and sear until dark brown grill marks appear, about 2 to 3 minutes on each side. Watch the heat, as the honey in the marinade can burn.

      4Transfer the chicken to the prepared baking sheet and spoon the remaining marinade over the top.

      5Bake for 15 to 25 minutes, until a thermometer inserted into the thickest part of the chicken registers 165°F. Leave the chicken for 5 minutes until the juices settle. Slice into thick slices, scatter cilantro over the top, and serve with lemon wedges.

    Adam and Joanne’s Tips

    • Alternatives for cooking the chicken: You can grill, bake, or cook the chicken in a skillet or grill pan. My favorite option is to sear the outside for color and finish in the oven. Since honey is in the marinade, it will darken quite a bit so watch for burning when you sear your chicken. You can skip the grill pan and go directly to the oven. You will still get a little color. If you use an outdoor grill, use our grilled chicken recipe for tips.
    • The nutrition facts provided below are estimates. We assumed 1 ½ pounds chicken breasts.

    Nutrition Per Serving
    Serving Size
    1/4 of the recipe (about 6 ounces chicken)
    /
    Calories
    256
    /
    Total Fat
    8.6g
    /
    Saturated Fat
    1.8g
    /
    Cholesterol
    125.8mg
    /
    Sodium
    695.4mg
    /
    Carbohydrate
    2.8g
    /
    Dietary Fiber
    0.2g
    /
    Total Sugars
    2.1g
    /
    Protein
    39.6g


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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  • Easy Cabbage Soup Recipe

    Easy Cabbage Soup Recipe

    This cabbage soup recipe is easy to make and loaded with vegetables, a heaping pile of cabbage, and the perfect blend of spices. I love it so much that I genuinely crave it.

    Cabbage Soup

    Whenever we want a little reset or a meal that just makes us feel good, this easy cabbage soup is where we turn. It’s packed to the brim with vegetables, quick to make, and tastes incredible.

    This recipe is a riff on our popular vegetable soup, but with even more cabbage and a slightly richer broth. It’s genuinely delicious, whether you’re looking for a healthy soup recipe or not.

    Key Ingredients

    • Vegetables: This cabbage soup uses a lot of veggies, but feel free to use what you have on hand. I love onions, carrots, potatoes, and of course, cabbage. You can also customize it with your favorite seasonal vegetables. In summer, add fresh zucchini or corn. In winter, try heartier root vegetables like parsnips or turnips.
    • Tomato Paste and Tomatoes: These build a rich, flavorful base for the broth. Tomato paste adds a serious amount of flavor, and if you can find them, canned fire-roasted diced tomatoes bring a subtle smoky flavor to the soup.
    • Garlic, Italian Seasoning, and Bay Leaf: These all perfume the soup beautifully. I love fresh garlic and switch between Italian seasoning and Herbs de Provence for this recipe, and both work well.
    • Broth: Use whatever broth you enjoy most. Our homemade vegetable broth is wonderful here and keeps the soup vegan or vegetarian. Chicken broth or chicken stock works nicely, too. You can even use bone broth for extra protein.
    • Parsley and Parmesan (optional): These are my favorite finishing touches. The chopped parsley adds a fresh pop of color and flavor, and a generous grating of Parmigiano-Reggiano on top is always delicious. Another option is a spoonful of basil pesto!

    Find the full recipe with measurements below.

    How to Make Cabbage Soup

    Tip 1: Cook the onions and carrots. We want a solid base for this soup, so give the onions and carrots a head start in the soup pot with a bit of olive oil. When the onions are translucent and smell sweet, you can move on to the aromatics. It takes around 6 minutes.

    Tip 2: Toast the aromatics. So that our garlic and tomato paste don’t taste raw in the soup, you want to give them some time in the pot with the olive oil. You’ll know they are ready when they are fragrant and the tomato paste turns more of an orange color than bright red.

    Toasting garlic and tomato paste in a soup pot for the base of cabbage soup

    Tip 3: Make the soup. Now the onions are sweet and the aromatics are toasted, you can pile in everything else: the canned tomatoes, broth, potatoes, and cabbage. It’s going to look like way too much cabbage at first, but it cooks down. Trust me. After 20 minutes of simmering, your delicious homemade cabbage soup will be ready.

    Adding lots of cabbage to a soup pot for cabbage soup

    Recipe Variations

    One of my favorite things about cabbage soup is that its so flexible, which means you can really feel free to make it your own. Here are some ideas to get you started:

    • Change up the vegetables: Use what you have on hand. Swap the potatoes for sweet potatoes, add zucchini in the summer, or try parsnips, turnips, or celery root in the winter. You can also add a handful of chopped kale or spinach during the last few minutes of cooking.
    • Add beans: For extra protein and fiber, stir in a can of drained beans. White beans, chickpeas, and kidney beans all work beautifully. Lentils are lovely, too!
    • Add protein: Stir in cooked shredded chicken, cooked Italian sausage, browned ground turkey, or diced ham (like in this ham and cabbage soup).
    • Make it spicy: Add red pepper flakes, a pinch of cayenne, or add a chopped fresh jalapeño to the garlic and tomato paste in the beginning. A drizzle of hot sauce at the end is excellent, too.
    • Swap the cabbage: Green cabbage works best, but you can use Napa cabbage or Savoy cabbage. Red cabbage works in a pinch, but keep in mind it will change the soup’s color.
    • Add grains or pasta: Add dried quinoa to the pot with the cabbage. Or, add small pasta shapes (like ditalini) about 5 minutes before it’s done simmering.

    More Cabbage Recipes

    Cabbage Soup

    Easy Cabbage Soup

    • PREP
    • COOK
    • TOTAL

    This healthy cabbage soup recipe is what I make when I want a little reset or just something that makes me feel good. It’s absolutely packed with vegetables, and all that cabbage cooks down into tender, delicious bites.

    8 Servings

    Watch Us Make the Recipe

    You Will Need

    3 tablespoons olive oil

    2 cups chopped onion, 1 large

    1 ½ cups chopped carrot, 3 to 4 carrots

    2 tablespoons tomato paste

    4 teaspoons minced garlic, 4 cloves

    2 teaspoons Italian seasoning or herbs de Provence

    ½ teaspoon ground black pepper

    ¼ teaspoon fine sea salt, plus more to taste

    1 (15-ounce) can fire-roasted diced tomatoes with their liquid

    8 cups stock or broth, see our veggie broth or chicken stock (1.8L)

    2 cups chopped potato, 10 ounces

    8 heaped cups chopped cabbage, from 1 medium head

    1 bay leaf

    ¼ cup chopped fresh parsley, for serving, optional

    Parmigiano-Reggiano, for serving, optional

    Directions

      1Sauté the vegetables: Heat the olive oil in a large Dutch oven or pot over medium heat. Add the onions and carrots. Cook, stirring often, until the onions are softened and translucent, about 6 minutes.

      2Add aromatics: Stir in the tomato paste, garlic, Italian seasoning, black pepper, and ¼ teaspoon salt. Cook, stirring, for 1 minute.

      3Build the soup base: Pour in the canned tomatoes with their juices, along with the stock (or broth). Add the potatoes, cabbage, and bay leaf. Increase the heat to medium-high and bring to a boil. Partially cover with a lid, then reduce the heat to maintain a gentle simmer.

      4Simmer: Cook at a gentle simmer, partially covered, for about 20 minutes, or until the potatoes and other vegetables are tender.

      5To finish: Remove the pot from the heat and discard the bay leaf. Stir in the parsley. Taste and adjust with more salt and pepper. Serve with finely grated Parmigiano-Reggiano, if you like.

    Adam and Joanne’s Tips

    • Storing: Keep leftover cabbage soup in airtight containers in the fridge for up to 4 days. Or, freeze it! Transfer the cooled soup to freezer-safe containers and freeze for up to 3 months. Leave a little room at the top of the container for expansion. Thaw in the refrigerator overnight before reheating.
    • Salt: Depending on your broth, you may need more salt. I used a low-sodium broth and needed ½ teaspoon, plus a few extra pinches.
    • The nutrition facts provided are estimates.

    Nutrition Per Serving
    Serving Size
    1 of 8 servings (about 2 cups)
    /
    Calories
    146
    /
    Total Fat
    5.6g
    /
    Saturated Fat
    0.8g
    /
    Cholesterol
    0mg
    /
    Sodium
    737mg
    /
    Carbohydrate
    23.6g
    /
    Dietary Fiber
    5.1g
    /
    Total Sugars
    9.8g
    /
    Protein
    3.1g


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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  • Easy Tomato Feta Salad Recipe

    Easy Tomato Feta Salad Recipe

    author byline

    Our tomato feta salad with honey mustard lime vinaigrette is a true showstopper. It combines peak-season tomatoes, fresh basil, a simple homemade dressing, and the surprising, creamy texture of grated feta for a truly standout dish.

    Tomato Feta Salad

    As proven by all our tomato recipes, we’re obsessed and especially get excited during the summer when tomatoes are in full season. This recipe is a fun twist on classic tomato salad. We keep the tomatoes and basil but go rogue with the dressing and make a zesty honey mustard lime vinaigrette, which works beautifully with the tomatoes and feta cheese.

    The secret to this salad is to use the large holes on your box grater and grate the feta over the tomatoes on your plate. The thin gratings of feta melt in your mouth with each bite of tomato. We can all thank Chef Richard for the tip, and you can be sure that I’ll be grating my feta over salads from now on. For more salad recipes like this one, see our Greek salad with tomato, cucumber, and feta or this watermelon feta salad.

    Key Ingredients

    • Tomatoes: Choose slicer or juicy heirloom tomatoes for this salad. You’ll slice them into rounds before drizzling with the vinaigrette. When shopping for tomatoes, you want them to feel heavy for their size and really smell like a tomato (if you take a sniff and they don’t smell like anything, the tomato won’t taste that great). For a salad calling for cherry tomatoes, see this cherry tomato salad (which also has feta).
    • Basil and Onion: Sweet Italian basil is lovely, or substitute Thai basil or purple basil (really pretty!). Then, for the onion, use a sweet onion, such as Walla Walla or Vidalia, if you can get your hands on one.
    • Feta: Use block feta cheese sold in brine. You’ll grate the feta over your salad using a box grater. This shreds it into thin strips, letting you enjoy its salty, briny kick with every bite. If you don’t have a box grater, you can crumble the cheese instead.
    • Honey Mustard Lime Vinaigrette: You can make the vinaigrette in a bowl with a whisk or shake it all together in a glass jar. It combines fresh lime juice (from 1 lime), honey (maple syrup is a good substitute), salt, cumin, Dijon mustard, and extra-virgin olive oil.
    Tomato Feta Salad

    Easy Tomato Feta Salad

    • PREP
    • TOTAL

    When tomatoes are in season, I’m all about enjoying them in every way possible. This tomato feta salad is a standout, especially when made with our honey mustard lime vinaigrette. It’s particularly perfect for larger tomatoes like heirlooms. The secret? We use a box grater to thinly shave the feta directly over the salad. This makes the feta so delicate it practically melts in your mouth with each bite of tomato. I highly recommend it! No problem if you don’t have a box grater. Crumbling the feta works beautifully, too. For another recipe with tomatoes and feta, see our cherry tomato salad or this authentic Greek salad!

    2 large servings or 4 small salads

    You Will Need

    3 medium heirloom tomatoes, about 1 pound

    1/2 cup thinly sliced onion, preferably sweet onion

    2 ounces block feta cheese

    14 basil leaves, torn

    1 lime, juiced, about 2 tablespoons

    1 ½ tablespoons honey

    1/4 teaspoon fine sea salt

    1/4 teaspoon ground cumin

    1 teaspoon Dijon mustard

    2 tablespoons extra-virgin olive oil

    Maldon flaky sea salt, as needed

    Directions

      1Make the lime vinaigrette: Combine the juice of lime juice, honey, salt, cumin, Dijon mustard, and olive oil in a medium bowl. Whisk well until emulsified (or add to a glass jar, close the lid, and shake until emulsified).

      2Add the onions: Drop the sliced onions into the vinaigrette and mix well. (This will tone down the raw flavor of the onion a bit).

      3Prepare the tomato salad: Slice the tomatoes into 1/4-inch thick rounds and lay them on a large platter or plate. Spoon some of the vinaigrette and onions over the tomatoes and sprinkle with a pinch or two of flaky sea salt (like Maldon). Scatter the basil over the tomatoes. Then, grate the feta cheese over the top using the large holes of a box grater or crumble it with your fingers. Serve.

    Adam and Joanne’s Tips

    • Storing: Tomato salad is best eaten on the same day (at room temperature), but you can refrigerate it for up to 2 days.
    • The nutrition facts are estimates.

    Nutrition Per Serving
    Serving Size
    1 small side salad (4 total)
    /
    Calories
    154
    /
    Total Fat
    10.3g
    /
    Saturated Fat
    3.2g
    /
    Cholesterol
    12.6mg
    /
    Sodium
    354mg
    /
    Carbohydrate
    14.2g
    /
    Dietary Fiber
    1.8g
    /
    Total Sugars
    11.1g
    /
    Protein
    3.4g


    AUTHOR:

    Joanne Gallagher

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