Yum – Recipe Professional https://recipeprofessional.com The Finest Recipe Resource Wed, 27 May 2026 11:34:57 +0000 en-US hourly 1 https://wordpress.org/?v=7.0 https://recipeprofessional.com/wp-content/uploads/2025/11/RC_favicon.webp Yum – Recipe Professional https://recipeprofessional.com 32 32 Pizza Burgers Recipe – Pinch of Yum https://recipeprofessional.com/pizza-burgers-recipe-pinch-of-yum/ https://recipeprofessional.com/pizza-burgers-recipe-pinch-of-yum/#respond Wed, 27 May 2026 11:34:57 +0000 https://recipeprofessional.com/pizza-burgers-recipe-pinch-of-yum/

My Grandma Knew.

Lindsay Ostrom headshot.

A crisped English muffin brushed with garlic butter, topped with a savory meat sauce and melty cheese? Oh MAN these are good.

I’m currently very obsessed with these, which is kind of making me chuckle, because it feels like a peak 90s Midwestern mom moment. HERE FOR IT!

“Pizza burgers” are a staple of my childhood. My grandma made these all the time, and whenever she would come visit our family, she’d re-up our freezer stash.

This recipe is like a collab between my grandma and me: she always did them on English muffins, and I prefer ground Italian sausage (or turkey, or chicken), and brushing all of it with garlic butter.

They’re just my favorite for the end-of-school-year madness right now:

  • They’re MINDLESSLY EASY.
  • My kids love them.
  • Fun toppings can be mixed in (my fave = pepperoncini).
  • And, importantly: they can be pulled out of the freezer and reheated one at a time – ideal for the times we are trying to get out the door to soccer or find something to eat quickly between work meetings and just questioning every life decision that led us to this moment.
Pizza burger on a plate with potatoes, cucumber, and salad.

While in the process of writing this post, I literally just ate two of them for lunch. Oh man, so good.

Pulled out of the freezer. Air-fried for 8 minutes. Drizzled them with good olive oil (DELICIOUS) and topped with some kosher salt and served alongside a pile of supremely crunchy cucumbers. It was a moment!

Hope you love these! From my Midwestern grandma, to me, to all of us. 🙂

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]]> https://recipeprofessional.com/pizza-burgers-recipe-pinch-of-yum/feed/ 0 Liz’s Bistro Salad Recipe – Pinch of Yum https://recipeprofessional.com/lizs-bistro-salad-recipe-pinch-of-yum/ https://recipeprofessional.com/lizs-bistro-salad-recipe-pinch-of-yum/#respond Mon, 16 Mar 2026 15:54:46 +0000 https://recipeprofessional.com/lizs-bistro-salad-recipe-pinch-of-yum/

Crunchy, light, bright, and ultra-fresh. This French-inspired bistro salad is an absolute star as a side for nearly any dinner. Tender greens, fresh herbs, pickled onions, and a delicate vinaigrette on top.

This salad!

WOW. I am fully in love with this salad.

My friend Liz (of Liz’s Roasted Broccoli Salad fame) brought this salad to our dinner club a few weeks ago. We had a French-ish theme – charcuterie, French onion soup, beef bourguignon, creamy potatoes, homemade bread, and creme brûlée. LOL. And then there was Liz’s salad. It was like a little beacon of brightness in a sea of cream, butter, and cheese. I would (and have) eat this as a salad on its own, but the contrast of this with, say, a beef stew, or a really cheesy panini, or a big bowl of luscious mushroom soup – that’s where this salad shines.

In This Post: Everything You Need For This Bistro Salad

It’s a study in simplicity. The entire salad is greens, herbs, pickled onions, and vinaigrette. That’s it. It’s like a love song to everything green.

But here’s why I really love it:

It is an A+ balance of crunchy and light and delicate – the herbs are ultra-fresh but not bossy, the pickled onions are there but not in your face, and the combination of finely chopped romaine (cronchy) with gently torn butter lettuce (tender) with the lightest, brightest vinaigrette slicked into to every nook and cranny is absolute salad perfection.


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Description

Crunchy, light, bright, and ultra-fresh. This French-inspired bistro salad is an absolute star as a side for nearly any dinner. Tender greens, fresh herbs, pickled onions, and a delicate vinaigrette on top. 

Pickled Onions

Bistro Salad

Vinaigrette

  1. Pickled Onions: Place the onions in a jar; fill the jar about a third of the way with vinegar, then fill to the top of the onions with water. Add salt and sugar, shake, and keep in the fridge for a few hours or a few days. (I’d suggest 30 minutes minimum if you’re short on time.) Pickled onions in a jar.
  2. Vinaigrette: Shake all dressing ingredients in a jar. It should be pleasantly bright and mellow – remember we’ll be adding a bunch of onions and herbs to the salad, so it’s okay for this dressing to be pretty chill. Keep this in the fridge if making ahead. Dressing in a jar.
  3. Salad: Prep all your salad greens – chop the romaine and the herbs, and gently tear the lettuce leaves into bite sized pieces. Chopped veggies and herbs on a cutting board.
  4. Toss: Just before serving, toss greens, herbs, pickled onions, and dressing together – starting with about half of the dressing that’s in the jar, and adding more as necessary. Pouring salad dressing on a bowl of greens and herbs.
  5. Serve: Taste and adjust; add salt and pepper to taste. It’s tender, bright, a little puckery, and so fresh. I love it. Finished bistro salad in a bowl.

Notes

To make ahead: prep the onions and the dressing. Chop the greens. Store everything separately in the fridge, and assemble the amount you need just before serving! This works really well as a make-ahead side salad for dinners throughout the whole week. I would double the dressing and then just buy a bunch of greens and throw my 2-4 person salads together every night throughout the week.

If you want to scale this up, you should have enough dressing for a 6-8 serving salad; just add another romaine heart and use a full head of butter lettuce instead of half.

You can use another oil if you want, but I like canola for the neutral flavor – it keeps the dressing very mild.

  • Prep Time: 45 minutes
  • Category: Salad
  • Method: Chop
  • Cuisine: French-Inspired

Keywords: bistro salad, french salad, side salad

Other Things To Know About This Bistro Salad

Salad with lettuce, fresh herbs, and pickled onions in a bowl.

What Makes This a Bistro Salad?

To my knowledge, this is generally what I understand to be a French Bistro Salad – or a simple green salad that is served in cafes and bistros around France. Liz brought this as the salad for our French dinner club night! And none of us are French, so we’re just doing our best out here to learn and borrow some French sophistication which is why I’m not necessarily going to call this a “French Bistro Salad” in case we are way off the mark.

In general, I just like to think of this as a lightly dressed pile of greens that mentally takes you to a much fancier place (BISTRO LIFE!) and complements almost any dish on any plate. If you have more context on French Bistro Salads in general, feel free to pop your thoughts into the comments. 🙂

What Else Could You Add To This Salad?

If you’re feeling extra, a couple ideas that seem really solid:

  • toasted nuts like walnuts
  • goat cheese crumbles
  • shaved Parmesan cheese
  • golden crispies (really, just an excuse to make a big batch of these)
  • thinly shaved vegetables or fruits – squash, cucumber, apples

Do You Have To Use Canola Oil?

No, you don’t. The reason it’s used here is because it’s a neutral-flavored oil. But I will say, I have made this with olive oil and it’s delicious. My understanding is that part of the key to a French bistro salad is a very light dressing that doesn’t overpower the greens, and of the two versions I made, I definitely preferred the canola oil dressing – the olive oil comes on a bit strong. But personally, I’m not too precious of a cook so I say any kind of oil (where you like the flavor of the oil) could work! Just remember that everything here is pretty delicate (the chives, the lettuce, the dill, etc.) so you don’t want any one thing to really take over the salad.

How Long Does This Keep?

Not long, especially after you mix it. Those leaves start to get soggy pretty quickly, so I would recommend tossing the salad up within 5-15 minutes of serving. The elements will all keep individually for several days in the fridge, so keep them separate in the fridge and you’ll be good to go!

How Great Is Liz?

VERY GREAT! She is my salad-famous friend, the one we always go to for ideas on making vegetables great. Thanks, Liz! ♡

Liz’s Bistro Salad: Frequently Asked Questions

Can I use any salad greens here?

Tender greens, like butter lettuce and romaine, really work best here so that the salad doesn’t get overpowered in flavor from something like spinach or arugula.

How long will the pickled onions last?

Store them for 3-5 days in a sealed jar in the fridge!

Can this salad be meal prepped?

Sure! The elements will all keep individually for several days in the fridge, so keep them separate in the fridge, mix things together right before enjoying, and you’ll be good to go!

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]]> https://recipeprofessional.com/lizs-bistro-salad-recipe-pinch-of-yum/feed/ 0 Instant Pot Spaghetti Recipe – Pinch of Yum https://recipeprofessional.com/instant-pot-spaghetti-recipe-pinch-of-yum/ https://recipeprofessional.com/instant-pot-spaghetti-recipe-pinch-of-yum/#respond Wed, 28 Jan 2026 19:07:49 +0000 https://recipeprofessional.com/instant-pot-spaghetti-recipe-pinch-of-yum/

My Kindergartener Can Make This Recipe – And I Actually, Genuinely Love It

Lindsay Ostrom headshot.

It’s a parenting first!

I love the idea of matching your kid’s age to a number of goal recipes – for example, when you’re 5 years old – you learn how to make 5 recipes. (I got this idea from Nita and Jess at Healthy Happy Eaters – they are wonderful.)

My daughter’s favorite dinner is spaghetti, so I thought making it in the Instant Pot might help it feel more manageable:

  • it’s one single pot.
  • no cutting board required.
  • it has higher sides so there’s less splattering.
  • no draining of boiling water.

We started making it this way “to help her” but quickly realized… Instant Pot spaghetti is actually kinda special. It’s silky, flavorful, and extra clingy. Makes for an ideal combo with house favorite garlic bread and air fryer broccoli.

These days, when my family requests spaghetti for dinner (made by me, or my daughter), THIS is the spaghetti they are asking for. Some people might be offended by the breaking of the noodles, which you have to do to get them to fit – but in our house we roll with it and the shorter noodles work great for kids.

The ratios are just how I like them: meaty, saucy, so comforting. A home run hit with my kids and my husband every time.

(But I’d make this for myself even if I didn’t have kids!)

Hope you love it! If you love easy dinner recipes – check out this mega page of all my favorites!

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]]> https://recipeprofessional.com/instant-pot-spaghetti-recipe-pinch-of-yum/feed/ 0 Zuppa Toscana Recipe – Pinch of Yum https://recipeprofessional.com/zuppa-toscana-recipe-pinch-of-yum/ https://recipeprofessional.com/zuppa-toscana-recipe-pinch-of-yum/#respond Sun, 25 Jan 2026 14:20:40 +0000 https://recipeprofessional.com/zuppa-toscana-recipe-pinch-of-yum/

Broth: I always use 6 cups water + 2 tablespoons Better Than Bouillon chicken flavor base. It’s amazing. Highly recommend. If you’re not using this, you’ll probably need to add a bit more salt.

Pork Fat: This soup will have small beads of the pork fat distributed throughout the soup and/or pearling on top of the soup. That’s a good thing – it is a sign of both amazing flavor and a luscious mouthfeel. These will incorporate as it gently bubbles, and they will rise to the surface as it cools. To re-incorporate, just heat it back up again and give it a stir. 

Bacon: Hot take, but I don’t think it’s necessary which is why I didn’t include it. You get so much flavor already from the pork sausage. I have never eaten this and wished it had bacon in it.

Potato Peels vs. No Peels: If you want to save a bit of time, use baby potatoes and just cut them into quarters – you don’t have to peel them! It has a slightly different, more earthy taste (as potato peels do), but can confirm, it’s still delicious. 

White Wine: For weeks now, I’ve considered adding white wine to this recipe to deglaze the pan after the sausage, onion, and garlic; in my mind, it would add a nice layer of acidity to a very savory, rich broth. However, I have made this so many times and never had white wine in the house on any of the times, and I have loved every batch so much exactly as it is. Let me know if you try it with white wine in there!

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]]> https://recipeprofessional.com/zuppa-toscana-recipe-pinch-of-yum/feed/ 0 Hot Honey Salmon Recipe – Pinch of Yum https://recipeprofessional.com/hot-honey-salmon-recipe-pinch-of-yum/ https://recipeprofessional.com/hot-honey-salmon-recipe-pinch-of-yum/#respond Tue, 20 Jan 2026 07:21:13 +0000 https://recipeprofessional.com/hot-honey-salmon-recipe-pinch-of-yum/

This Hot Honey Salmon is giving off major fancy-to-eat-but-not-fancy-to-make vibes. Spicy-sweet salmon coated in fresh garlic, stone ground mustard, sweet honey, and flecks of red peppers flakes. It’s a magical little number!

What looks fancy but actually comes together super quickly and makes you feel like A BOSS with all that big, feisty flavor?

It’s this. It’s Hot Honey Salmon.

And it’s here for us because this is the SOS series, and fancy-but-not-actually-fancy is the vibe we aspire to.

This is a spicy-sweet little number (hello, “hot honey”) and it gets its name from the sauce that gets brushed over the whole thing, which is grainy from the mustard and flecks of fresh garlic, sweet and sticky from the honey, and a little, medium, or LOT hot from however many red pepper flakes you wanna throw in there. I cannot stress enough how beautiful it is to look at! And it’s one of those salmon recipes that works for even people who aren’t salmon people, because garlic, honey, stone ground mustard, and some peppery heat are magical little wonder foods. If you’re one of those people and want to further your adventure into delicious salmon, we have a how-to guide for cooking salmon right here.

It is about the most foolproof way you could ever think to make salmon. Chaotic dinnertime, stress, and lack of time and energy is no problem for this beauty.

Ingredients for hot honey salmon. Each ingredient is labeled with the name in a purple bubble.

The Ingredient Details

Our basic / fabulous ingredient list:

  • Stoneground mustard
  • Honey
  • Garlic
  • Paprika
  • Red Pepper Flakes
  • Lemon
  • Salmon

… Salt? Olive oil? I’m trying to think if there’s anything else worth mentioning, but I think that’s pretty much the whole shebang right there.

You shake up the sauce, you brush the salmon, and you bake it.

That’s the whole recipe.

And this is why the SOS series is my favorite.

Looking for another SOS salmon favorite? This Bang Bang Salmon is SO GOOD.

Hot honey salmon in a bowl on top of a green salad. There's a fork on the side of the bowl.

What To Serve with This Salmon

A pro tip: your sauce can actually work really nicely as a dressing, so save a little bit in your jar, drizzle with olive oil, and toss it on some greens and you’ll almost immediately round out your meal.

This salmon is extremely versatile – pair it with those dressed up greens, or steamed green beans from the garden, some roasted potatoes or rice or cauliflower rice or, preferably, HOT CRUSTY BREAD WITH BUTTER, and just enjoy your life, really.

Hot Honey Salmon: FAQs

What kind of salmon should I use?

Fresh Atlantic salmon or wild sockeye salmon work great here! The Atlantic salmon has a bit more fat in it, so the fish doesn’t dry out as easily. It’s so good!

That salad – YUM! How did you make it?

Super SOS-friendly salad here. Just some mixed greens of your choice and toss some of that extra hot honey sauce on your salad for a quick dressing. Another idea is this Toasted Bread and Parmesan Kale Salad – muah! Delish!

Not a big salmon fan here. Anything I can sub?

But have you tried THIS salmon yet? This one might convert you to start proclaiming “Salmon 4 Prez!” If you’re still like 🙅‍♀️🙅‍♀️🙅‍♀️, try the hot honey sauce on some chicken or tofu. Yum!

Prefer To Watch Instead Of Read?

Watch Lindsay make this salmon on stories!


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Description

This Hot Honey Salmon is giving off major fancy-to-eat-but-not-fancy-to-make vibes. Spicy-sweet salmon coated in fresh garlic, stone ground mustard, sweet honey, and flecks of red peppers flakes. It’s a magical little number! 

For the salmon: 

Extras: 

  1. Make the sauce: Preheat the oven to 400 degrees. Mix the sauce ingredients in a small dish. Set a little sauce aside for to make a salad dressing later. See notes for this.

  2. Bake the salmon: Line a baking sheet with foil (optional, but makes cleanup much easier). Place salmon skin side down. Brush or spoon the sauce over the salmon, getting it really well coated on top. Bake for 8-10 minutes depending on desired doneness and the thickness of your salmon filets, and broil for just a few minutes at the end to get it extra browned and pretty on top.

  3. Finish and serve: Top each piece with more red pepper flakes. Serve with little lemon wedges, plus a green salad and maybe (for surely) a hunk of hot, crusty, buttered bread. Dreamy.

Notes

Salad hack: If you take care not to dip your raw salmon utensils back into the sauce, you can repurpose any remaining sauce as a dressing for some spring greens! Just add a little olive oil and red wine vinegar, and there’s your dressing. Easy green salad, done.

Nutrition: The nutrition info listed is only for the hot honey salmon and doesn’t include any of the extras. 

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dinner
  • Method: Bake
  • Cuisine: American

Keywords: baked salmon recipe, hot honey salmon, easy salmon recipe

More Salmon Recipes To Make ASAP

Time To Show You Off!

Reader images of the Hot Honey Salmon recipe.

One More Thing

This recipe is part of our collection of sweet honey recipes. Check it out!

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]]> https://recipeprofessional.com/hot-honey-salmon-recipe-pinch-of-yum/feed/ 0 Focaccia Grinder Sandwich Recipe – Pinch of Yum https://recipeprofessional.com/focaccia-grinder-sandwich-recipe-pinch-of-yum/ https://recipeprofessional.com/focaccia-grinder-sandwich-recipe-pinch-of-yum/#respond Wed, 24 Dec 2025 08:46:15 +0000 https://recipeprofessional.com/focaccia-grinder-sandwich-recipe-pinch-of-yum/

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This focaccia grinder sandwich might be my favorite sandwich I’ve ever made. Salty, juicy, crispy, and dense. Bought everything at Trader Joe’s!

Can’t Stop Thinking About This Focaccia Grinder Sandwich

Lindsay Ostrom headshot.

Remember the Trader Joe’s focaccia sandwich with the pesto mayo that got millions of views on the socials and that people have stopped me in the grocery store to talk about?!

I really thought it was my favorite sandwich of all time, until I made this one. BUCKLE UP, YOU GUYS. This focaccia grinder sandwich might be even better! When we filmed this video, we ate the entire sandwich right on the spot and couldn’t shut up about it for the rest of the afternoon.

The sandwich:

  • Trader Joe’s roasted tomato focaccia, once again
  • Pesto
  • Salami and capicola
  • Provolone cheese
  • A tangy, shreddy, oregano-forward Italian salad
  • Pepperoncini for a bite
  • One last smear of mayo before you top it off!
Slice of focaccia grinder sandwich.

I love this recipe for anytime, but especially for right now in the middle of the holiday abyss. Because what day is it? And what have I been doing for the last 3 days? And wait, actually friends are coming over in 30 minutes?

This is where this sandwich shines. It’s a quick dinner sandwich but also a party sandwich. One quick and cohesive prep (and by “prep” I just mean layering), and a satisfying slice into wedges, and you have a meal that’s ready to make everybody so happy.

Lindsay signature.

I got the pesto, Italian dressing, and focaccia all from Trader Joe’s (not spon, just a big fan) – so technically you could use any brand but I would definitely recommend the Trader Joe’s stuff, it is delicious.


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Focaccia grinder sandwich sliced.

Focaccia Grinder Sandwich

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review


  • Author:     Lindsay


  • Total Time:     20 minutes


  • Yield:     6

Description

Holy smokes this is so good. Trader Joe’s roasted tomato focaccia loaded with pesto, salami, capocola, Provolone, pepperoncini, and a shreddy, tangy Italian salad. Absolutely amazing.

The Sandwich Base:

The Salady Part:

Instructions

  1. Preheat Oven: Preheat the oven to 350 degres.
  2. Slice Focaccia: Keeping the focaccia flat, use a serrated knife to cut the focaccia in half horizontally. (You don’t want to tip the bread up because all the toppings will fall off.) Lift the top half of the bread off and set to the side. Slicing focaccia bread.
  3. Layer Sandwich: Layer the bottom piece of focaccia with pesto. Then layer the salame, capocollo, and Provolone. Layering meat on grinder sandwich.
  4. Toast Sandwich: Toast in the oven for 6-8 minutes. (Leave the top piece laying to the side so it doesn’t stick to the cheese yet.) Melting cheese on grinder sandwich.
  5. Toss and Layer Greens: In a separate bowl, toss lettuce, red onion, pepperoncini, Italian dressing, and oregano. Season with salt and pepper. Arrange salad on top of the toasted sandwich. Dollop with a bit of mayo (optional but I love it).Adding greens to sandwich.
  6. Finish: Press the top part of the focaccia over the sandwich and cut into wedges! WHOA NELLY that’s good. It’s juicy, crispy, salty, dense, and everything I want in a sandwich!Focaccia sandwich sliced on a cutting board.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Lunch
  • Method: Bake
  • Cuisine: Italian American

Keywords: sandwich recipe, focaccia sandwich, sandwich for a crowd, Italian sandwich

December 29, 2025

Dinner recipes when you don't know what to cook

Lindsay Ostrom
Nice to meet you!

I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I’m so glad you’re here.

Did you make a recipe? Tag @pinchofyum on Instagram so we can find you!




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