Most weeknights, an easy one pan meal is on our dinner menu.

Easy weeknight dinners make enjoying a delicious and nourishing meal with the whole family much easier.

In this collection of one-pan dinners you’ll find sheet pan meals, one pot pastas, soups and vegetable-forward meals.

Why you’ll love one pan dinner recipes

• Easy cleanup! You just need one pot or one pan for these recipes.
• The cooking time for many of these recipes averages 30 minutes.
• Each easy one pan dinner recipe has tons of flavor!
• Make them any day of the week or even on the weekend.
• You can meal prep ingredients ahead of time which makes the prep time on the recipes super quick.

Some key ingredients you’ll find amongst many of these easy one pan dinners

Proteins: chicken breasts, salmon, butter beans and ground turkey are the main proteins used in these one pan dinner recipes

Vegetables: you can find a variety of colourful vegetables in these one pan dinner recipes like brussels sprouts, bell peppers, zucchini, kale, spinach, tomatoes and asparagus 

Spices: I like to use a mix of dried herbs and spices you can find in your pantry and some fresh herbs to brighten up the dinner recipes as garnishes

Pasta: a variety of pasta shapes that cook in 10-12 minutes works really well in one pot recipes

Gnocchi: store bought, shelf stable gnocchi is one of my favourite ingredients to use for quick one pan dinner recipes – and they also make gluten-free gnocchi!

Sheet Pan and One Pan Dinner Recipes

You only need a large sheet pan for these meals! Everything bakes or roasts on one pan for an easy dinner (and clean-up), any day of the week. You’ll find recipes with chicken, salmon and shrimp!

One Pan Roasted Chicken with Chickpeas and Tomatoes

This One Pan Roasted Chicken with Chickpeas & Tomatoes is a simple, easy and delish dinner. Plus it's packed with 48g of protein per serving!

Click here for the recipe

Sheet Pan Hot Honey Chicken with Brussels Sprouts

Make this Sheet Pan Hot Honey Chicken for a quick weeknight dinner! Bake with brussels sprouts & finish with hot honey for lots of flavor.

Check out this recipe

Easy One Pan Salmon with Potatoes & Asparagus

For a quick & delicious dinner make this One Pan Salmon! Cooked on one pan with potatoes & asparagus for the easiest weeknight dinner.

Click here for the recipe

One Pan Baked Chicken with Tomatoes & Oregano

If you are searching for an easy weeknight chicken breast recipe, look no further! This one-pan chicken with tomatoes & oregano is a great, flavourful weeknight dinner.

Click here for the recipe

Mediterranean Inspired Sheet Pan Shrimp with Feta

This easy Sheet Pan Shrimp dinner is cooked in just 30 minutes! With lots of vegetables & shrimp, it's a flavourful dish everyone will love.

Check out this recipe

Easy Sheet Pan Roasted Chicken with Vegetables

This easy sheet pan roasted chicken and vegetables recipe is a quick and satisfying meal you can have ready to eat in 30 minutes!

Click here for the recipe

The Best-Ever Baked Jalapeno Popper Chicken Recipe

Shake up your dinner routine with this jalapeno popper chicken! Creamy, cheesy & with flavors of the classic jalapeno popper appetizer.

Check out this recipe

Easy & Delicious One Pan French Onion Chicken Dinner

This One Pan French Onion Chicken is an easy, delicious & delightful dinner for any day of the week! Perfect for a dinner party or weeknight.

Check out this recipe

Sheet Pan Pomegranate Chicken with Brussels Sprouts

This Sheet Pan Pomegranate Chicken is an easy weeknight or festive dinner option! With brussels sprouts & a tangy pomegranate sauce, it's a sure winner.

Click here for the recipe

One Pot Pasta Dinner Recipes

The key to a great one pot pasta recipe is the type of pasta you use! You’ll find the recipes below use pasta shapes that cook in 10-12 minutes, like orzo and linguine, making each dinner recipe come together easily in one pot.

One Pan Creamy Spinach and Artichoke Orzo Bake

This One Pan Spinach & Artichoke Orzo Bake is just like your favourite dip but for dinner! Mix everything in one dish, bake and enjoy!

Click here for the recipe

Creamy One Pot Ground Turkey Pasta with Veggies

This quick One Pot Ground Turkey Pasta with Veggies is packed with 46g of protein per serving! A delicious weeknight meal or for meal prep.

Click here for the recipe

Simple and Easy One Pot Sungold Tomato Orzo Pasta

This One Pot Sungold Tomato Orzo Pasta is so easy to make! This recipe is the most delicious way to enjoy sungold tomato season.

Check out this recipe

One Pot French Onion Pasta

This One Pot French Onion pasta is creamy & rich in flavour! Caramelized onions, pasta & fresh thyme bring the flavour to this simple dinner.

Check out this recipe

One Pot Spicy Sausage Pasta with Tomato Sauce

This one pot spicy sausage pasta bursts with flavour from Italian sausage, tomatoes & fresh herbs. There is tons of flavour in just one pot!

Click here for the recipe

Easy One Pot Lemon Orzo Shrimp (30 minute recipe!)

Make this easy and flavourful One Pot Lemon Orzo Shrimp with pesto in just 30 minutes! A light & delicious meal for a quick weeknight dinner.

Click here for the recipe

Easy One Pot Creamy Lemon Garlic Pasta

This One Pot Lemon Garlic Pasta recipe will help you get dinner on the table in 30 minutes! It's quick and easy to make & packed with flavour!

Click here for the recipe

One Pot Creamy Tortellini Soup

This One Pot Tortellini Soup is made for cozy nights. With lots of herbs, tomatoes and cheese tortellini, it's packed with flavour and easy to make on a weeknight!

Check out this recipe

30 Minute One Pan Flavorful Pesto Orzo Recipe With Tomatoes

Whip up a flavorful meal in just 30 minutes with this easy one-pan pesto orzo recipe. Topped with juicy tomatoes for a perfect weeknight dinner.

Check out this recipe

Easy One Pot Orzo with Tomatoes, Corn & Zucchini

Get this easy one pot orzo with tomatoes corn and zucchini on the table in just 30 minutes! A tasty pasta recipe celebrating summer produce.

Check out this recipe

One Pot Gnocchi Dinners

Shelf-stable gnocchi is a dinner life-saver! You do not need to pre-boil it as it will cook along with the sauces in these one pan dinners.

Easy One Pan Marry Me Chicken & Gnocchi Dinner

This Marry Me Chicken & Gnocchi is a must-make one pan dinner. Tender chicken & fluffy gnocchi are cooked in a creamy tomato sauce, yum!

Check out this recipe

Easy One Pan Creamy Lemon & Garlic Chicken Gnocchi

Tender pan-fried chicken & fluffy gnocchi are the stars of this one pan lemon chicken gnocchi. A delicious dinner with a creamy lemon sauce!

Click here for the recipe

One Pan Baked Gnocchi with Boursin Cheese & Tomatoes

Make this one pan baked gnocchi with Boursin cheese and fresh tomatoes for tons of flavour! A quick & easy dinner for any day of the week.

Click here for the recipe

Easy 30 Minute Pepperoni Pizza Gnocchi Skillet

This 30 minute pepperoni pizza gnocchi is the ultimate comfort food! Made with classic pizza flavours, it's sure to be a fav one pan dinner.

Click here for the recipe

Vegetable-forward One Pot and One Pan Dinners

We love a ‘meatless-Monday’ in our house and these are some of our favourite vegetable-forward dishes that do just the trick.

One Pot Marry Me Butter Beans (30 minute recipe!)

Make these Marry Me Butter Beans for dinner in 30 minutes! Packed with flavour from a seasoned creamy tomato sauce, it's super satisfying.

Click here for the recipe

Sheet Pan Baked Feta Dinner with Vegetables & Beans

This sheet pan baked feta dinner is packed with vegetables & beans plus 16g protein per serving! A quick, easy & delicious meal for any night

Click here for the recipe

Quick One Pot White Beans with Tomatoes & Greens

These one pot white beans with tomatoes are simple, delicious & comforting. Using canned beans makes this recipe quick to cook for dinner.

Click here for the recipe

Easy One Pot Pasta Primavera (quick 30 minute meal!)

This easy one pot pasta combines pasta, veggies and parmesan cheese, all cooked in just one pot! Make it for the perfect weeknight dinner.

Click here for the recipe

Easy 30 Minute Chicken Broccoli Stir Fry

A quick chicken stir fry packed with broccoli and peppers! Serve over rice, quinoa or noodles for a complete and easy weeknight meal.

Click here for the recipe

Sheet Pan Lentil Harvest Salad with Roasted Vegetables

This Warm Lentil Harvest Salad is packed with Fall vegetables & 20g of protein per serving! Perfect for a quick dinner or meap prep lunches!

Click here for the recipe

French Onion and White Bean Soup with Cheesy Toasts

This French Onion Bean Soup is just like the classic but with protein from white beans! Top with cheesy toasts for the best comfort food.

Check out this recipe

Expert tips

• Many of these recipes are great for meal prep too. Simply pack up leftovers in portions OR portion out the entire one pan dinner into 3-4 airtight containers. Store in the fridge for easy lunches or dinners during the week.
• You’ll need a nice large sheet pan and a really great high-sided pot for most of these recipes.
• A lot of these recipes can also be made gluten-free!

how to store these easy one pan dinner recipes

Store leftovers in an airtight container in the fridge for an average of 3 days. 

The post 30 Easy One Pan Dinner Recipes Your Family will Love! appeared first on Cooking in my Genes.

Paired beautifully with juicy stone fruits like apricots or plums and topped with crunchy pistachios for a flavorful appetizer. 

While my pan-fried halloumi in this pesto-tomato salad is delicious during the Summer season; this grilled halloumi is my favorite way to enjoy it towards the end of summer.

Why you’ll love this whole grilled halloumi

• Unique: This grilled halloumi cheese is a unique and different way to serve halloumi.
• Tasty: The saltiness of the halloumi pairs perfectly with the sweet stone fruit in late summer.
• Easy: Everything in this recipe happens on the grill!

What is halloumi cheese?

Halloumi is a semi-hard, brined cheese that comes from the Mediterranean island of Cyprus. It’s traditionally made of a mix of goat’s and sheep’s milk, however, you’ll find some versions with cow’s milk. It’s a firm cheese and it’s famously known for being a bit ‘squeeky’ when you bite into it. It has a very high melting point so it’s great for grilling! No extra salt is needed when cooking with this cheese.

Ingredients needed

Block of halloumi cheese: The star of the show! You’ll need a block of halloumi, about 250-300 grams.

Extra-virgin olive oil: A must for the grill and in the cast-iron skillet

Honey: A touch of honey goes well with the saltiness of the halloumi.

Stone fruit: I like apricots or plums with this grilled halloumi.

Pistachios: Crunchy pistachios are lovely with stone fruits.

Garnishes: Lemon zest, fresh mint and chili flakes elevate this simple dish.

How to Make this Grilled Halloumi Recipe

Soak: While the grill preheats, add the block of halloumi cheese to a bowl with boiling water. Let sit for 10 minutes.

Sear: Dry the halloumi with a paper towel. Sear the block of halloumi on both sides on the hot grill, about 2 minutes each side. 

Grill: Add the halloumi into the middle of the cast-iron skillet with the stone fruit, already on the grill. Drizzle honey over everything in the cast iron pan.

Serve: After about 10-12 minutes, remove from the grill.  Move the halloumi to a serving platter and scoop the cooked stone fruit around and on top of the cheese. Garnish, slice and enjoy.

What to serve with grilled halloumi

As an appetizer: This grilled halloumi is a delicious appetizer or snack on it’s own when paired with toasted bread like baguette or a crusty fresh bread for mopping up all the delicious juices in the pan.

As a side dish: This is a delicious dish to serve alongside some grilled chicken like my chili-lime chicken thighs or even a steak. 

As a main dish: For two people, this would be an incredible light dinner. Serve alongside a light salad like this one.

Tips & tricks for grilling halloumi 

Pat the halloumi dry: To get the best grill marks on the cheese, make sure to pat the halloumi dry with a paper towel after soaking in hot water.

Oil for the halloumi and the grill: Halloumi cheese can stick to the grill fairly easily so I recommend oiling the block of cheese AND the grill grates (lightly) as well.

Don’t have a grill? No problem! My recommendation is to use a grill pan if making this indoors as it will give you those lovely char marks. Alternatively, use a cast-iron skillet or frying pan on your stovetop. Sear the halloumi on both sides first and then add in the apricots or plums around the halloumi along with the 1 tablespoon of olive oil. Once everything is in the grill pan, drizzle the honey all over and continue with the recipe.

Why should I soak the halloumi in hot water?

You can skip this step if you want, however, soaking the halloumi makes the texture of the cheese a little more tender and soft once grilled.

How to make crostini to serve with this appetizer

To a baking sheet add slices of baguette bread. Brush the bread slices with olive oil on one side and place in a single layer on a large baking sheet. Bake for 5-7 minutes and then flip and bake for another 5-7 minutes until toasted. Set aside to cool.

Substitutions and variations

Stone fruit: In my photos you can see I used apricots in this original recipe. However, I’ve also made this using plums and I bet peaches would be delicious too! You will need about 2 heaping cups of sliced fruit.

Nuts: If pistachios aren’t for you, make sure to add a crunch factor. Chopped walnuts or almonds would be a great option.

Make this a mezze platter: Make this grilled halloumi the center of a mezze (appetizer) platter! Go Mediterranean-inspired and add other elements like pita, hummus, vegetables, olives and other summer fruits.

How to store and reheat

Fridge: Once the halloumi and fruits are cool, store any leftovers in an airtight container for up to 2 days. You can slice the halloumi cold and enjoy it along with the stone fruits in a salad – it would go great with arugula! 

Reheat: Alternatively, cut the block of halloumi into slices and reheat by pan-frying with the fruits for a few minutes.

FAQs

 More Summer appetizers to make from the blog

• Easy Baked Feta Appetizer with Tomatoes and Peppers
• Whipped Ricotta with Honey Roasted Plums Appetizer
• Lemon and Fresh Basil Burrata Cheese Appetizer

Print

Whole Grilled Halloumi with Stone Fruit and Pistachios

Savor the perfect summer bite with whole grilled halloumi, paired beautifully with juicy stone fruits and crunchy pistachios for a flavorful appetizer.

Course Appetizer

Cuisine Mediterranean-inspired

Keyword apricot, grilling, halloumi

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 as an appetizer (2 as a main)

Author Jess

Ingredients

• 250-300 grams (8-10 oz) block of halloumi cheese
• 1 tbsp extra-virgin olive oil plus more for drizzling
• 6-8 large apricots (or 4 large plums), pitted and sliced
• 3 tbsp liquid honey
• zest from half a lemon
• 3-4 tbsp chopped pistachios
• pinch of chili flakes
• fresh mint and/or basil leaves
• baguette or other crusty bread for serving

Instructions

• To a medium bowl add boiling water and the block of halloumi cheese. Let soak for 10 minutes.
• While the halloumi soaks, preheat the grill to medium-high heat (400-425F) and grease the grates with a bit of oil.
• After the halloumi soaks for 10 minutes, remove it from the bowl of boiling water and use paper towel to pat it as dry as you can. Plate on a plate and score both sides of the block of halloumi with a sharp knife. Drizzle both sides with olive oil and rub the olive oil into the halloumi. Set aside.
  
• In a cast iron pan, add 1 tablespoon of olive oil and the sliced apricots (or plums). Toss a bit with the olive oil and bring it out to the grill along with the plate of halloumi.
• Once the grill is hot, add the cast iron pan to the grill and add halloumi straight onto the grill grates beside it. Sear the halloumi for 2 minutes per side to get some nice grill marks. Then, move the halloumi into the cast iron pan and nestle the halloumi in the middle of the apricots (or plums). Drizzle the honey over everything in the pan and give the fruit a little stir.
• Cook for about 8-12 minutes, until the fruit has softened and is bubbling a bit, check it once or twice and stir the fruit if desired. Once ready, remove from the grill.
• Move the halloumi to a serving platter and scoop the cooked fruit around and on top of the cheese. Garnish with lemon zest, pistachios, chili flakes and fresh basil and/or fresh mint leaves.

  Use a knife to cut slices of the halloumi. Serve with the toasted baguette or other crusty bread of choice.
  

Notes

• How to make crostini to serve with this appetizer: To a baking sheet add slices of baguette bread. Brush the bread slices with olive oil on one side and place in a single layer on a large baking sheet. Bake for 5-7 minutes, then flip and bake for another 5-7 minutes until toasted. Set aside to cool.
• If you don’t have pistachios, try toasted almonds or walnuts.

The post Whole Grilled Halloumi with Stone Fruit and Pistachios appeared first on Cooking in my Genes.

Summer is peak zucchini season and there are so many ways to enjoy this abundant vegetable. 

Why you’ll love this creamy zucchini pasta recipe

Creamy but light: This zucchini creamy pasta comes together like a dream, transforming a summer garden staple, into a rich, creamy sauce that feels indulgent without being overly heavy.

Quick: It’s quick to prepare and uses simple ingredients. 

Easy to pair: Pairs beautifully with your protein of choice. 

The only 12 ingredients you will need

• Zucchinis
• Butter
• Onion
• Lemon zest
• Half and half cream
• Pasta
• Freshly grated parmesan cheese
• Garlic powder
• Dried oregano
• Kosher salt
• Ground black pepper
• Fresh basil leaves

How to make a creamy zucchini pasta sauce

Shred & squeeze: Shred the zucchini and squeeze all the excess water 

Boil pasta: cook your pasta of choice according to the package, cook to al dente, save ½ cup pasta water

Sauté aromatics: Melt butter in a large skillet over medium heat and cook the onion until translucent

Cook zucchini: Add the prepared zucchini to the pan and season, cook

Combine sauce: Add the cream, parmesan, reserved half cup of pasta water – stir until combined and simmer for a few minutes. Finally add the pasta and coat with the sauce.

Kitchen tools you’ll need

• Box grater (large side for zucchini, small side for freshly grated parmesan cheese)
• Skillet for the sauce
• Large pot for boiling the pasta

How to remove excess water from the zucchini

Removing excess liquid from zucchini is essential to prevent your creamy pasta sauce from becoming watery and separated.

Let it stand: Shred the zucchini and let stand in a colander placed in the sink for up to 10 minutes

Squeeze it: Transfer the zucchini to a clean kitchen towel or heavy-duty paper towels. Gather the corners of the cloth/paper towel together and twist tightly over the sink and wring out as much remaining water as you can

What goes well with zucchini in a pasta?

Adding a complimentary protein to this dish is simple, try:

Crispy pancetta or bacon: Render the fat first, then use it to sauté your onion.
Grilled chicken breast: Slice it thinly and layer it over the top of the finished bowls.
Sautéed shrimp: Toss with garlic and lemon juice before mixing into the noodles.

The best pasta for this creamy zucchini sauce

For this zucchini creamy pasta  I recommend fast-cooking shapes like rotini, mezzi rigatoni, radiatori, fusilli, or mafalda. These pasta types have great nooks and crannies that easily scoop up the sauce. This ensures you get to enjoy lots of rich, creamy flavor in every single bite.

Variations and substitutions to customize the recipe

• Pasta shape: Feel free to use you pasta shape of choice, if you prefer a long pasta try bucatini, spaghetti, fettuccine or linguine – go for it!
• Creaminess: Craving something a bit more indulgent, try adding a spoonful of mascarpone or cream cheese. 
• Add veggies: If you’re looking to up the veggie count, my favorites are –
  • Baby spinach: Fold it in at the very end until it wilts into the warm sauce.
  • Asparagus: Thinly sliced coins sauté beautifully alongside the zucchini.
  • Peas: Sweet green peas add a great texture contrast to the smooth cream.

Storage and reheating tips

Storing leftovers – 

Refrigeration: Store leftovers in an airtight container for up to 3 days. Avoid freezing this dish, as the cream sauce will separate and turn grainy when thawed.

Reheating –

Stovetop (best): Place the pasta in a skillet over low heat. Add 1 to 2 tablespoons of milk, water, or broth to loosen the sauce. Stir constantly until heated through.

Microwave: Place a portion in a microwave-safe bowl with a splash of milk or water. Cover loosely with a damp paper towel and microwave in 30-second bursts, stirring in between, to prevent the sauce from breaking.  

FAQ’s

More ways to use up extra zucchini

If you’re swimming in zucchini this season, try some of my best zucchini recipes:

A satisfying crowd pleaser: Zucchini and prosciutto pizza

A light patio snack: Zucchini fritters and garlic yogurt dip

A sweet and healthy treat: Zucchini oatmeal breakfast cookies

A quick filling meal: Easy one pot veggie pasta

Print

How To Make Creamy Zucchini Pasta (In 30 Minutes)

This creamy zucchini pasta is ready in just 30 minutes! A perfect dish for a healthy, satisfying meal any night of the week!

Course dinner

Cuisine italian-inspired

Keyword pasta, zucchini

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 1

Author Jess

Ingredients

• ¾ lb pasta like rotini, mezzi rigatoni, radiatori, fusili or mafalda pick a pasta that takes about 10 minutes to cooke
• 3/4 cup reserved pasta water
• 3 tbsp butter
• 1/2 cup diced yellow onion
• 2 medium zucchini, grated (on the large side of a box grater) and squeeze out excess water about 2 1/2 cups grated
• ½ tsp garlic powder
• ¼ tsp dried oregano
• 1 1/4 tsp kosher salt
• ½ tsp ground pepper
• 1 lemon, zested
• 1 cup 10% cream (half and half)
• 1 cup freshly grated parmesan cheese
• Fresh basil, ground pepper to garnish

Instructions

• Grate the zucchini on the large side of a box grater. Place all of the grated zucchini in a tea towel or layer a couple of pieces of paper towel together. Squeeze out the excess liquid from the zucchini. Set the zucchini aside.
• Cook the pasta according to package directions to al dente, save ½ cup pasta water and then drain the pasta and set aside.
• To a large skillet add the butter over medium heat. When the butter is melted, add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened.
• Add the shredded zucchini and cook, stirring occasionally, until the zucchini is quite soft, about 6-8 minutes.
• Add the garlic powder, dried oregano, kosher salt, ground pepper and lemon zest. Stir and cook for 1 minute until fragrant.
• Add the cream, freshly grated parmesan cheese and pasta water. Cook, stirring often, until simmering. Once simmering, turn to medium-low heat and simmer for 2 minutes. Then, add the cooked noodles, stirring gently until noodles are coated, about 1 minute.
• Remove from the heat and serve garnished with fresh basil and more ground pepper if desired.

Notes

• If you forget to reserve pasta water, use 1/2 cup vegetable or chicken broth.
• You can substitute the half and half cream for whole milk HOWEVER the sauce will be on the thinner side, less creamy.
• Feel free to use you pasta shape of choice, if you prefer a bucatini, spaghetti, fettuccine or linguine – go for it!

The post How To Make Creamy Zucchini Pasta (In 30 Minutes) appeared first on Cooking in my Genes.

Packed with fresh green veggies, white beans for protein and crunchy walnut, it’s ideal for a Spring or Summer barbecue or meal prep lunches.

Green Goddess Pasta Salad

This Green Goddess Pasta Salad is the side of the Spring & Summer season! Crunchy green veggies pair with pasta, walnuts and white beans and a creamy green goddess dressing. 

Why you’ll love this creamy pasta salad recipe

• Flavorful: Packed with fresh herbs, green veggies and luscious green goddess dressing, you’ll be going back for seconds!
• Versatile: Easy swap out ingredients for your favourite green veggies if desired.
• Make-ahead: You can make this pasta salad ahead of time and enjoy for lunch or dinner.

Ingredients needed

For the green goddess dressing:

• Plain Greek yogurt
• Extra-virgin olive oil
• Fresh dill, basil and mint
• Garlic
• Lemon juice and zest
• Salt and pepper

For the pasta salad:

• Orecchiette pasta
• Feta cheese
• Mini cucumbers
• Walnuts
• Cannellini beans
• Peas (frozen peas defrosted)
• Fresh dill
• Green onions

Tips for making the dressing creamy and flavorful

• Greek yogurt: Use full fat Greek yogurt for the best, creamy dressing.
• Fresh herbs: Fresh herbs like basil, mint and dill are important for the flavor of this dressing. In a pinch, substitute with more of one of the three herbs or whatever you have on hand (cilantro or parsley will work).
• Lemon: Don’t forget the lemon juice and zest in the dressing; it makes the creamy dressing pop!
• Blender: Make sure to use a blender, hand blender or food processor to blend the dressing until well-combined.

Suggestions for fresh herbs to use

Fresh herbs are a must for a green goddess dressing:

• Fresh basil, mint and dill: My favourite herbs to use in this dressing are basil, mint and dill which create a beautiful, bright flavor profile.
• Other herbs: In a pinch, use fresh parsley and/or fresh cilantro if you don’t have enough of one of the other herbs.

Variations and add-ins for customization

• Pasta: If you can’t find orecchiette or prefer to use a different pasta shape, try rotini, farfalle or penne.
• Greens: If you want to up the greens in this pasta salad, add 1 cup of chopped spinach just before serving.
• Nuts: You can substitute the walnuts with sliced or chopped almonds.
• Make it nut-free: Substitute the walnuts with sunflower seeds or pumpkin seeds (pepitas).
• Cucumbers: If you can’t find mini cucumbers, substitute with half of a medium english cucumber, quartered then chopped.
• Beans: A good substitute for canned cannellini beans is another white bean like navy beans or butter beans.

Serving suggestions and pairing ideas

• Grilled chicken: Serve with chili lime grilled chicken thighs for a delicious barbecue plate.
• Salmon: Serve as a side to grilled or baked salmon.
• Burgers: We love this as a side to our spicy turkey burgers.
• Ground chicken or turkey: Cook ground chicken or turkey with spices like garlic, salt and pepper. Let cool fully and then serve with or on top of the pasta salad.

Meal prep and storage tips

• Meal prep: Prepare the full recipe and then portion into meal prep containers. Optional: Add a cooked protein of choice. Store in the fridge for up to 3 days. 
• Dressing: Make the dressing a day ahead and store in an airtight container in the fridge. The next day, prep the rest of the recipe, mix with the dressing and enjoy!
• Fridge storage: Make this pasta salad ahead of time and store in the fridge in an airtight container for dinner or barbecue later in the day. Store leftovers in an airtight container for up to 3 days.

FAQs

More salads to make from the blog

• The Best Italian Chopped Summer Pasta Salad Recipe
• Easy Green Summer Chopped Salad (with meal prep tips)
• Kale and Peach Salad with Feta & Toasted Pepitas

Print

Creamy Green Goddess Pasta Salad (Perfect for meal prep)

This Creamy Green Goddess Pasta Salad is a vibrant dish with fresh herbs & a luscious dressing. Ideal for easy meal prep lunches for the week.

Course dinner, Lunch

Cuisine American

Keyword pasta salad

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 as a main (6 as a side)

Author Jess

Ingredients

For the creamy green goddess dressing

• ⅔ cup plain Greek yogurt
• 2 tbsp extra-virgin olive oil
• ¼ cup chopped fresh dill
• 1 cup packed fresh basil leaves
• ¼ cup packed fresh mint leaves
• 2 x small garlic cloves
• ½ lemon, zested
• 2 tbsp fresh squeezed lemon juice, about ½ large lemon
• 3/4 tsp kosher salt
• ¼ tsp ground pepper

For the pasta salad

• 225 grams 8oz / ½ lb dry orecchiette pasta
• ½ cup crumbled feta cheese
• 2 mini cucumbers, halved lengthwise and chopped
• ¾ cup walnuts halves, toasted and roughly chopped
• 398 ml can cannellini beans, drained and rinsed
• 1 ½ cups frozen peas, defrosted
• ¼ cup chopped fresh dill
• 4 green onions, chopped

Instructions

• Cook the pasta according to package directions, to al dente. Rinse with cold water and drain well.
• Make the dressing: With an immersion blender or in a high-speed blender, add all of the dressing ingredients and blend on high until well combined. Set aside.
• Assemble the salad: Once the pasta is mostly cooled, add it to a large bowl along with the crumbled feta cheese, diced cucumbers, walnuts, cannellini beans, frozen peas, fresh dill and chopped green onions. Drizzle the dressing over top of the salad and then toss well to combine. Taste and adjust seasoning with salt and pepper if desired.
• Serve immediately. The salad will keep in the refrigerator for up to 2 days.

Notes

• Pasta: You can substitute with rotini, farfalle or penne if you can’t find orecchiette.
• Make it nut-free: Substitute the walnuts with sunflower seeds or pumpkin seeds (pepitas).
• Cucumbers: If you can’t find mini cucumbers, substitute with half of a medium english cucumber, quartered then chopped.
• Beans: A good substitute for canned cannellini beans is another white bean like navy beans or butter beans.

Photography by: Kaeleigh Pugliese

The post Creamy Green Goddess Pasta Salad (Perfect for meal prep) appeared first on Cooking in my Genes.

You need just 4 simple ingredients and 30 minutes in the oven to get this tart on the table.

If you love my asparagus puff pastry recipe or puff pastry cheese twists, you are sure to love this quick tomato tart recipe too!

Why you’ll love this tomato tart recipe

• Simple: You need just 4 simple key ingredients to make this recipe:
• Versatile: Serve in 6 pieces as a light dinner or brunch. Alternatively, cut into 12 small pieces that are more bite-sized.
• Easy: Prep this tart in 10 minutes and bake in 30 minutes!

Ingredients needed

Puff pastry: You will need one butter puff pastry sheet, defrosted, for the base of this recipe. Roll out the sheet of puff pastry so it’s a bit thinner; this will allow the puff pastry to cook quicker.

Boursin cheese: If you’ve never had Boursin before, it’s a very mild soft cheese. I prefer to use the basil & chive flavor, but you could swap that out for the fine herbs & garlic OR cracked pepper flavor.

Tomatoes: Use cherry tomato slices for this tart. Season the tomatoes with a sprinkle of salt and black pepper before you bake the tart. 

Gruyere cheese: Nutty gruyere cheese pairs perfectly with the Boursin cheese and tomatoes.

Garnish:  Fresh basil leaves finish this tart perfectly. Alternatively, you can use fresh thyme leaves or fresh oregano leaves if that’s all you have on hand. Don’t forget some ground pepper or chili flakes too!

Preparing the tomato tart with puff pastry

You can prepare this tomato tart on a large baking sheet or sheet pan so you have room to roll the pastry out slightly. 

Spreading boursin cheese On The Pastry

Before spreading the Boursin cheese on the pastry, make sure it is softened slightly so it’s easier to spread and you have pricked the pastry with a fork. Use the back of the spoon to spread the cheese onto the puff pastry, leaving a 1/2 inch border around the edge. 

Arranging the tomatoes

I like to arrange the tomato slices in a single layer, even rows, for a nice presentation. However, you can use your discretion in how you place the tomatoes. 

Baking instructions

Preheat the oven to 400F.  Once the tart is prepped,  bake for 28-32 minutes or until the edges are a deep golden brown. You want the bottom of the tart to be nicely browned too (gently lift up a corner of the tart to check).

What to serve with a tomato puff pastry tart

• Green salad: A light arugula salad dressed with olive oil and lemon juice is perfect to serve with this tart if enjoying for a light dinner or brunch.
• Appetizers: If serving this as an appetizer, make this Lemon and Fresh Basil Burrata Cheese Appetizer alongside for a nice appetizer spread.
• Eggs: As a brunch dish, the tart would be beautiful alongside scrambled eggs or top a piece of the tart with a sunny side up egg.

Tips & tricks

• Preparation: It’s important to prick the puff pastry with a fork (a technique known as ‘docking’) before layering on the toppings. This ensures you create a route for steam to escape as the puff pastry bakes which allows the pastry to crisp up.
• Slicing tomatoes: Use a sharp knife to slice the fresh tomatoes to ensure thin slices. Use paper towels to put the tomato slices on to absorb an excess moisture before adding to the tart.
• Defrosting: Make sure you give the puff pastry enough time to fully defrost before making this recipe.
• Garnishes: While it is optional, I do recommend topping the tomato tart slices with fresh cracked pepper or chili flakes AND fresh herbs like basil leaves. 
• Cooling: Let the tart cool for at least 5 minutes before serving (you can serve this warm or at room temperature). 

Variations

• Boursin cheese: If you can’t find boursin cheese, you can substitute with 150g softened herb/garlic cream cheese.
• Gruyere cheese: A good substitute for Gruyere cheese is swiss cheese or an old white cheddar cheese.
• Herbs: If you don’t have basil, you can use fresh thyme leaves or fresh oregano leaves if that’s all you have on hand!
• Heirloom tomatoes: Instead of using small cherry tomatoes, use one large heirloom tomato, sliced and then follow the same steps in the recipe. A ripe tomato will give you the best tomato flavor!
• Olives: Add a handful of pitted castelvetrano olives, sliced, to make another delicious variation of this tart recipe.
• Pieces of tart: Cut into 6 rectangles to serve as a light dinner or for brunch. Alternatively, cut into 12 pieces and serve as a bite-sized appetizer.

How to store and reheat

Store:  Leftover pieces of tart can be store in the refrigerator in an airtight container for up to 1 day. 

Reheat: Reheat in the oven at 350F for 5-10 minutes until the crust is crisped up again. I do not recommend reheating in the microwave.

FAQs

More quick puff pastry recipes to make from the blog

• 5-Ingredient Puff Pastry Cheese Twists with Gruyère
• Easy Puff Pastry Asparagus Tart with Gruyere Cheese
• Prosciutto, Sage & Gruyere Puff Pastry Pinwheels

Print

Easy Puff Pastry Tomato Tart Recipe (with Boursin Cheese)

A simple and delicious tomato tart recipe using flaky puff pastry, tomatoes & Boursin cheese. Perfect for a quick appetizer or light meal.

Course Appetizer, brunch, dinner

Cuisine American

Keyword puff pastry, tart, tomatoes

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 pieces

Author Jess

Ingredients

• 1 sheet defrosted frozen puff pastry if the puff pastry comes in a square, roll it out to the approximate desired shape
• 6-8 cherry tomatoes, sliced
• 150 grams (5.2oz) basil & chive Boursin cheese, softened (substitute with fine herbs & garlic OR cracked pepper Boursin Cheese)
• 1 cup freshly grated Gruyere cheese
• Garnishes: fresh basil & chili flakes / ground pepper
• optional: egg wash (1 egg whisked with 1 tablespoon of milk or water)

Instructions

• Preheat the oven to 400F. Remove the Boursin cheese from the fridge and let soften while the oven preheats.
• Set a piece of paper towel on a plate. Slice the cherry tomatoes and add them to the paper towel. Sprinkle a bit of salt and pepper over the sliced tomatoes. Set aside.
• Lay out a sheet of defrosted puff pastry on a parchment lined baking sheet and gently roll out to about 10×12 inch rectangle. (You an also do this on the counter and then move to the baking sheet).

  Use a sharp knife to gently trace a 1/2 inch border around the edge of the pastry. Then, use the tines of a fork to prick the puff pastry sheet all over inside the borders.
  
• Use the back of the spoon to spread the softened Boursin cheese onto the puff pastry, leaving the border clear.
• Sprinkle 3/4 cup of the shredded Gruyere cheese over the Boursin cheese, then layer the tomato slices over the Gruyere cheese. 

  Finally sprinkle the rest of the shredded Gruyere cheese over the tomato slices.
  
• Optional: Make an egg wash by whisking 1 egg with 1 tablespoon of milk or water and brush all of the border edges with the egg wash.
• Bake the tart for 28-32 minutes or until the edges are a deep golden brown and the bottom of the tart is nicely browned too (gently lift up a corner of the tart to check).
• Let the tart cool for at least 5 minutes before garnishing with fresh basil leaves and ground pepper or chili flakes.

  Cut into 6 pieces to serve as a light dinner or for brunch. Alternatively, cut into 12 pieces and serve as a bite-sized appetizer. (You can serve this warm or at room temperature).

Notes

• Store leftover pieces of tart can be store in the refrigerator in an airtight container for up to 1 day. Reheat in the oven at 350F for 5-10 minutes until the crust is crisped up again. I do not recommend reheating in the microwave.
• Boursin cheese: If you can’t find boursin cheese, you can substitute with 150g softened herb/garlic cream cheese.
• Gruyere cheese: A good substitute for Gruyere cheese is swiss cheese or an old white cheddar cheese.
• Herbs:  If you don’t have basil, you can use fresh thyme leaves or fresh oregano leaves if that’s all you have on hand!

The post Easy Puff Pastry Tomato Tart Recipe (with Boursin Cheese) appeared first on Cooking in my Genes.

The whole family will love this sheet pan salmon 

Juicy, burst tomatoes and creamy butter beans pair perfectly with baked tender salmon and a herb and lemon sauce. The herb and lemon sauce is a perfect addition to all of the ingredients on the sheet pan and is easy to make with mostly pantry ingredients. This is a complete meal on one sheet pan!

Why you’ll love this salmon dinner

• Flavorful: Easy to find pantry spices, lemon juice, shallots and tomatoes bring bursts of flavor.
• Quick & easy: This sheet pan dinner is easy to prep in about 10 minutes and cook in under 30. Perfect for busy weeknights!
• Minimal cleanup: The entire meal bakes on one sheet pan for easy cleanup. You just need a single pan or baking sheet!
• Healthy: This is a healthy dinner packed with protein and fiber.

Ingredients you’ll need to make this recipe

For the herb and lemon sauce:

• Pantry spices: Garlic powder, dried oregano, kosher salt, ground black pepper and chili flakes (or red pepper flakes) 
• Extra-virgin olive oil: The base for the sauce.
• Fresh lemon juice: Adds brightness and acidity to the sauce.

For the sheet pan:

• Shallots: Use two small shallots for this recipe. Alternatively, use half of a small red onion, sliced.
• Butter beans: Creamy, buttery beans round out this delicious dinner.
• Tomatoes: Baby tomatoes or cherry tomatoes will work for this sheet pan meal.
• Salmon: Use 4 fillets, about 1 inch thick for even cooking.
• Fresh basil: Elevate this dish by garnishing with fresh basil! 

Tips for the best salmon sheet pan dinner

• High heat: Make sure to cook at 400F on the center rack of the oven. This temperature helps the tomatoes blister and release their delicious juices too.
• Pat the salmon dry: Before seasoning the salmon fillets, pat the salmon fillets with a paper towel to remove extra moisture. This will allow the seasonings to stick to the salmon better.
• Garnish: The fresh basil adds a nice fresh pop of flavor so don’t skip it! If you don’t have basil, other fresh herbs like parsley or dill will be delicious.

Variations, substitutions and serving suggestions for this sheet pan salmon dinner

• Type of salmon: Try coho, wild or chinook salmon fillets (instead of the widely-used atlantic) but make sure to adjust cooking times if the filets are less than 1 inch thick.
• Beans: While butter beans provide a delicious, tender and creamy accompaniment, cannellini beans or chickpeas are a great substitution.
• Salad: There are enough tomatoes and beans on the sheet pan to serve as a full meal, you might want to add some greens along with this dinner. Toss arugula with a drizzle of olive oil and lemon juice for a light side of greens.
• Lemon: Add extra lemon slices on top of each of the salmon filets for more great flavor!
• Dips: Serve the salmon alongside a herb yogurt dip like in my chicken and chickpeas sheet pan OR grab some tzatziki from the grocery store.
• Fresh herbs: I love to garnish this salmon dinner with fresh basil leaves. However, a good substitute is fresh parsley or fresh dill. 
• Onions: If you don’t have shallots, use half of a small-medium red onion instead.

FAQs

How to store and reheat leftover sheet pan salmon

• To store: Store leftovers in an airtight container for up to 2 days.
• To reheat: Reheat gently in the oven on a sheet pan at 325F until warmed through. Alternatively, you can reheat in the microwave on low.

More sheet pan meals to love from the blog

• Easy One Pan Spring Salmon with Potatoes & Asparagus
• Summer Sheet Pan Gnocchi with Vegetables & Pesto
• Mediterranean Inspired Sheet Pan Shrimp with Feta

Print

Sheet Pan Salmon Dinner with Butter Beans & Tomatoes

This sheet pan salmon butter with butter beans & tomatoes is a quick & flavorful meal for weeknights! It's packed with protein & fibre too.

Course Main Course

Cuisine Mediterranean-inspired

Keyword salmon

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Jess

Equipment

• sheet pan or baking sheet

Ingredients

For the herb and lemon sauce

• 2 tsp garlic powder
• 2 tsp dried oregano
• 2 tsp kosher salt
• 1/4 tsp ground pepper
• 1/4 tsp chili flakes
• 1/4 cup extra-virgin olive oil
• 1 large lemon, juiced (about 4-5 tbsp)

For the pan

• 2 small shallots, halved and sliced
• 2 (398ml) cans butter beans, drained and rinsed
• 1 pint baby or cherry tomatoes
• 4 (5-6 oz / 140-170 grams) salmon fillets
• fresh basil leaves for garnish
• lemon wedges for serving

Instructions

• Preheat the oven to 400F.
• Make the herb and lemon sauce: In a small bowl whisk together the garlic powder, dried oregano, kosher salt, ground pepper, chili flakes, olive oil and lemon juice. Set aside.
• To a large sheet pan add the sliced shallots, baby tomatoes and drained and rinsed butter beans. Save 2 tablespoons of the herb and lemon sauce and set that aside for the salmon. Drizzle the rest of the sauce over the shallots, baby tomatoes and butter beans on the sheet pan, and toss everything on the pan to coat well.
• Bake the tomatoes and beans for 15 minutes. Remove the pan from the oven and give everything on the pan a toss. Then, nestle the salmon filets in between the tomatoes and beans. Divide the rest of the herb and lemon sauce evenly between the filets, drizzling on top of each.
• Place the sheet pan back in the oven for 12-18 minutes or until the salmon is cooked through to your desired temperature.
• Serve with extra lemon wedges for squeezing and garnish with lots of fresh basil.

Notes

• Skin-on or skinless salmon filets will work for this recipe.
• If you don’t have fresh basil, fresh dill is also a great garnish.
• This meal is also delicious to make for meal prep lunches!

The post Sheet Pan Salmon Dinner with Butter Beans & Tomatoes appeared first on Cooking in my Genes.

With just 8 simple ingredients, this is an easy way to enjoy salmon for the perfect weeknight meal. It’s ready in just 35 minutes and packed with fresh ingredients like thinly sliced fennel, oranges, garlic, and shallots. 

Once winter really kicks in, I love having a few stand-by meals that brighten up my day. This citrus salmon is just that! It’s filled with bright and zingy flavors like fresh citrus and fennel, and slow roasting the salmon is so simple.

This flaky, buttery salmon is perfect with a brussels sprouts and kale salad, but I also love serving it with quinoa, couscous, or rice. 

Why you’ll love this slow roasted salmon

• Easy: You can prep this slow-roasted salmon recipe in just 10 minutes – there’s not a ton of work.
• Flavourful: By cooking salmon at a lower temperature, you’ll get a more tender salmon dish. No overcooked salmon here!
• Versatile: Great for weeknights but also the ideal dinner party trick to get a restaurant-quality dinner on the table for your guests in not time.

Ingredients needed

Salmon: I’m using a whole piece of salmon, even thickness throughout the filet, with the skin off. If you can’t find a whole filet, swap it out for 1-1.25 pounds of small salmon filets (around 3-4 filets!). You can also swap it out for steelhead trout!

Oranges: I like to use a mixture of navel and blood oranges, but you can use 2 navel oranges if you can’t find any blood oranges.

Shallot: Shallots pair so well with salmon. If needed, swap out the shallot for a ¼ of a large red onion, sliced thin. 

Fennel: Fennel is a divine flavour pairing with the oranges and salmon. As fennel cooks, it softens and provides incredible flavour.

Seasonings: We’re keeping the seasonings super simple since we get so much flavor from the oranges and fennel! You’ll just need kosher salt and black pepper. 

How to make this slow roasted salmon recipe

1. Preheat your oven to 300°F and set aside a baking dish. The dish should be large enough for the salmon filet.
2. Reserve fennel fronds, then core and thinly slice the fennel bulb and place in the bottom of the baking dish. Add the sliced shallots, 1/4 cup olive oil, kosher salt, ground pepper and chili flakes to the baking dish as well. Add the juice of one orange to the mixture in the pan and toss everything to combine. Spread it evenly over the bottom of the dish.
3. Transfer the baking dish to the oven and bake for 15 minutes.
4. Thinly slice the other orange and set aside.
5. After 15 minutes, remove the baking dish from the oven, toss everything in the baking dish a few times and then place the salmon filet on top of the fennel mixture in the dish. Season the top of the salmon generously with kosher salt, ground pepper and 1/4 tsp garlic powder.
6. Drizzle the salmon with 2 tablespoons of olive oil and then place the orange slices over top of the salmon filet, overlapping if needed.
7. Place the baking dish in the oven and bake for 25-35 minutes or until the internal temperature of the salmon measures 135 – 145F (or your desired temperature for doneness) or is tender and flakes easily with a fork.
8. Use a spatula or knife to cut servings (don’t worry if they’re not perfect as the salmon will sort of flake as you cut it once cooked).Serve pieces of salmon with the fennel and citrus juices from the baking dish, garnished with the reserved fennel fronds and enjoy! You can also squeeze some of the juices from the cooked citrus over the salmon too before serving.

Tips for cooking salmon

I recommend cooking the salmon until it reaches an instant read thermometer reaches 130-145°F in the thickest part of the fish. Don’t have a thermometer? Here are a few ways you can check and see if the salmon is cooked!

1. Use a fork at the thickest part of the salmon filet and gently twist to see if it flakes easily.
2. Check the colour of the salmon at the thickest part. It should turn from translucent to opaque.
3. Use a metal cake tester or the tines of a fork to prick the thickest part of the salmon filet. If the tester comes out lukewarm, then it isn’t done yet. If it’s hot, then it’s done! 
4. Cooking time will depend on the thickness of your fillet.

Tips & tricks

• Serve this slow-cooked salmon dish with grains like couscous, quinoa, or rice! You can also serve it with broccolini or green beans.
• If your baking dish isn’t big enough for the salmon filet, you can cut the filet in half or use a higher rimmed baking sheet.
• I usually take out my salmon filets from the fridge 20-30 minutes before I start my recipe. It gives the salmon time to come to room temperature, so it’ll cook more evenly in the oven. 
• If you can’t find a large piece of salmon, you can swap it out for steelhead trout, which tastes very similar! 
• Fennel fronds make a lovely garnish but you could use other fresh herbs like fresh dill or mint if desired.

Common questions

How to store

Store the leftover salmon, fennel and oranges in an airtight container in the fridge for up to 3 days. 

More one-pan dinners to make from the blog

• One Pan Roasted Chicken with Chickpeas and Tomatoes
• Easy One Pan Spring Salmon with Potatoes & Asparagus
• Sheet Pan Baked Feta Dinner with Vegetables & Beans

Print

Easy Slow-Roasted Salmon with Fennel and Citrus

This Slow-Roasted Salmon with Fennel and Citrus is an impressive dinner with little effort. Everything roasts in one pan for a ton of flavor.

Course Main Course

Cuisine american-inspired

Keyword salmon

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 3 -4

Author Jess

Ingredients

• 1 – 1.25 lb (450-600 grams) whole skinless salmon filet (even thickness throughout the filet if possible for even cooking)
• 1 small fennel bulb, remove fronds (save them), core and thinly slice
• 2 shallots, thinly sliced
• 2 oranges, navel and blood orange
• ¼ cup extra-virgin olive oil
• 2 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp ground pepper
• 1/4 tsp chili flakes
• Kosher salt and ground pepper
• 1/4 tsp garlic powder
• Optional: garnish with fresh dill instead of the fennel fronds

Instructions

• Preheat your oven to 300°F and set aside a baking dish. The dish should be large enough for the salmon filet.
• Reserve fennel fronds, then core and thinly slice the fennel bulb and place in the bottom of the baking dish. Add the sliced shallots, 1/4 cup olive oil, kosher salt, ground pepper and chili flakes to the baking dish as well. Add the juice of one orange to the mixture in the pan and toss everything to combine. Spread it evenly over the bottom of the dish.
• Transfer the baking dish to the oven and bake for 15 minutes.
• Thinly slice the other orange and set aside.
• After 15 minutes, remove the baking dish from the oven, toss everything in the baking dish a few times and then place the salmon filet on top of the fennel mixture in the dish. Season the top of the salmon generously with kosher salt, ground pepper and 1/4 tsp garlic powder.
• Drizzle the salmon with 2 tablespoons of olive oil and then place the orange slices over top of the salmon filet, overlapping if needed.
• Place the baking dish in the oven and bake for 30-45 minutes or until the internal temperature of the salmon measures 135 – 145F (or your desired temperature for doneness) or is tender and flakes easily with a fork.
• Use a spatula or knife to cut servings (don't worry if they're not perfect as the salmon will sort of flake as you cut it once cooked).

  Serve pieces of salmon with the fennel and citrus juices from the baking dish, garnished with the reserved fennel fronds and enjoy! You can also squeeze some of the juices from the cooked citrus over the salmon too before serving.

Notes

• Serve this slow-cooked salmon dish with grains like couscous, quinoa, or rice! You can also serve it with broccolini or green beans.
• If your baking dish isn’t big enough for the salmon filet, you can cut the filet in half or use a higher rimmed baking sheet.
• I usually take out my salmon filets from the fridge 20-30 minutes before I start my recipe. It gives the salmon time to come to room temperature, so it’ll cook more evenly in the oven. 
• If you can’t find a large piece of salmon, you can swap it out for steelhead trout, which tastes very similar! 
• Fennel fronds make a lovely garnish but you could use other fresh herbs like fresh dill or mint if desired.

The post Easy Slow-Roasted Salmon with Fennel and Citrus appeared first on Cooking in my Genes.

This weeknight hero meal has all the components of a steaming bowl of ramen but in a less traditional, easy way.

Think lightly spiced curry broth packed with fresh vegetables and ramen noodles, just like the viral dump and bake dumpling recipe.

I think we can all agree that a one pan dish is always handy to have in your back pocket! Just like my marry me chicken gnocchi dish and one pot boursin pasta, this one-pan ramen is the perfect recipe to make during the week. It only takes 10 minutes to prep, and all the work happens in the oven!

I love swapping out different veggies depending on what’s in season and what’s in my fridge! My go-tos are bell peppers, bok choy, and fresh spinach! And it wouldn’t be ramen without fun toppings. I serve this up with cilantro, a sprinkle of sesame seeds, a drizzle of chili oil, and some thinly sliced green onions! 

Why you’ll love this recipe

• Quick & Easy: If you’re craving a quick red curry with noodles, this is the dump and bake ramen for you!
• Packed with veggies: You’ll find green veggies like bok choy plus red bell peppers.
• Customizable: You can swap in/out any vegetables you have on hand and add a protein of choice.

Ingredients needed

Peanut Butter: You can use crunchy or smooth peanut butter! Feel free to swap it out for almond butter if you have an allergy. 

Bok Choy: Feel free to swap out bok choy for 2 cups of fresh baby spinach or even napa cabbage. Just stir it in after the foil comes off the baking dish! 

Bell Peppers: I love using bell peppers in this peanut ramen, but if you aren’t a fan, then just add more carrots or bok choy. 

Coconut Milk: Make sure you’re using canned coconut milk and not coconut milk that comes in a carton! 

Curry paste: I love to use a red curry paste in this dump and bake ramen for a little Thai twist.

How to make this dump and bake ramen

1. Preheat your oven to 350°Fahrenheit.
2. In a large baking dish, pour in the coconut milk, chicken broth, peanut butter, soy sauce, red curry paste, sesame oil, grated ginger, lime juice, and pressed garlic. Stir everything together.
3. Add in the sliced bell peppers, sliced carrots, and chopped bok choy. Nestle the bricks of ramen noodles in the middle of the baking dish, moving the vegetables to the side.
4. Cover the dish with foil and bake for 15 minutes. After 15 minutes, remove the foil and loosen the noodles with a fork. Place the dish back in the oven for another 8-10 minutes, or until the noodles are tender.
5. Remove the baked ramen from the oven and serve it in bowls. Top with chili oil, sesame seeds, sliced green onions, and some fresh cilantro! 

How to make this ramen dish gluten-free

Need to make this dish gluten-free? Just make a few simple swaps, and you’re ready to go!

• You can make this gluten-free by using certified gluten-free ingredients like tamari instead of soy sauce, gluten-free chicken broth and gluten-free curry paste.
• For noodles, use 3 bricks of gluten-free brown rice ramen noodles instead of regular bricks of ramen noodles. 
• Note: If using gluten-free brown rice noodles, this recipe is best enjoyed on the day it’s made. Leftovers might not hold up as well as brown rice noodles will become super soft.

Tips & Tricks

• Can’t have peanuts? If you’ve got a peanut allergy, then just swap out the peanut butter for almond butter! It’s still just as tasty. 
• I’m using 2 tablespoons of Thai Kitchen red curry paste, which isn’t overly spicy. If you’re sensitive to spice, I recommend starting with 1 tablespoon of curry paste and tasting the sauce before adding more. You can always add more to your tastes! 
• Don’t skip out on covering the dish with foil! It traps steam and helps the noodles cook in the oven. 

Common questions

How to store

This recipe is best enjoyed the day it’s made. However, you can store for up to 1 day in an airtight container in the fridge. If using gluten-free brown rice ramen noodles, highly recommend enjoying on the day it’s made.

More one pan dinner recipes to love from the blog

• Easy One Pot Pasta Primavera (Quick 30 minute meal!)
• One Pan Creamy Spinach and Artichoke Orzo Bake
• One Pan Baked Gnocchi with Boursin Cheese & Tomatoes

Print

One Pan Dump and Bake Ramen Noodles with Vegetables

When you need a quick & delicious dinner, make this One Pan Dump and Bake Ramen Noodles with Vegetables! Dinner on the table in 30 minutes!

Course dinner

Cuisine asian inspired

Keyword ramen

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 3 -4

Author Jess

Ingredients

For the ramen

• 400 ml can coconut milk
• 2 cups chicken broth (substitute for vegetable broth if desired)
• 2 tbsp red curry paste
• 3 tbsp peanut butter
• 2 tbsp soy sauce or tamari
• 1 tsp sesame oil
• 2 small garlic cloves, pressed or grated
• 1 inch piece of ginger, grated
• 1 lime, zested and juiced
• 1 small red pepper, thinly sliced (about 1 cup sliced)
• 2 medium carrots, julienned or thinly sliced (about 2 cups)
• 2 cups sliced baby bok choy
• 2 bricks of dry ramen noodles

For serving

• Fresh cilantro leaves
• Chili oil
• Sesame seeds
• Thinly sliced green onions

Instructions

• Preheat the oven to 375F.
• In a large baking dish add the coconut milk, chicken broth, red curry paste, peanut butter, soy sauce, sesame oil, pressed garlic, grated ginger, lime juice and lime zest. Whisk together to combine everything.
• Nestle the bricks of ramen noodles into the liquid in the middle of the baking dish and flip them a few times in the liquid. Then add the sliced carrots, sliced red pepper and chopped bok choy into the liquid around the noodles.
• Cover the dish with foil and bake for 15 minutes. After 15 minutes, remove the foil and gently loosen the noodles with a fork. Place back in the oven for 15 more minutes or until the noodles are tender. The vegetables will be just fork tender.
• Serve in bowls topped with your choice of fresh cilantro leaves, chili oil, sesame seeds and/or thinly sliced green onions.

Notes

• If there is a peanut allergy, you can substitute with almond butter.
• Add protein if desired – top with chopped cooked chicken breast, cooked shrimp or tofu.
• You can mix and match the vegetables if desired. 
  • You can swap the bok choy for 2 cups fresh baby spinach stirred in after the foil comes off the baking dish.
  • If you don’t love bell peppers, swap for more carrots or even edamame.
• You can make this gluten-free by using certified gluten-free ingredients like tamari instead of soy sauce, gluten-free chicken broth and gluten-free curry paste. For noodles, use 3 bricks of gluten-free brown rice ramen noodles instead of regular bricks of ramen noodles. 
• Note: If using gluten-free brown rice noodles, this recipe is best enjoyed on the day it’s made. Leftovers might not hold up as well as brown rice noodles will become super soft.

The post One Pan Dump and Bake Ramen Noodles with Vegetables appeared first on Cooking in my Genes.

You’ll find a variety of dinner recipes in this round-up, all of which include at least 6 grams of fiber and 20 grams of protein per serving.

Getting an adequate amount of fiber and protein at dinner will help you feel full and satiated.

While protein has been the ‘it-girl’ of late, fiber is just as important! The cooking time for many of these recipes averages 30 minutes.

Why you’ll love these high fiber recipes

• Easy: Easy cleanup! You just need one pot or one pan for many of these recipes.
• Healthy: Many of these recipes are packed with vegetables and are high protein too!
• Nourishing: These high fiber recipes are nourishing and most have both insoluble and soluble fiber from a variety of ingredients.

Why is fiber important?

Aim for 25 grams of fiber per day to get many of the health benefits including:

• Fiber can help with better digestion.
• A diet high in fiber can help lower cholesterol and balance blood sugar.
• Hitting your fiber goals can help build up better gut-bacteria and in turn help to improve your immunity against sickness or disease.

What are the common ingredients in these high fiber meals?

Legumes: You’ll find a variety of beans including butter beans, cannellini beans, lentils and chickpeas in these high fiber meals. If you don’t know already, these pack a fiber punch!

Vegetables: A variety of vegetables are used in these recipes including fiber powerhouses like broccoli, bell peppers, cabbage, kale and brussels sprouts.

Whole Grains: Whole grains can help to increase fiber intake so you’ll find whole grains like brown rice and pasta in a few of these recipes.

10 High Fiber Meals to Enjoy for Dinner

One Pot Marry Me Butter Beans (30 minute recipe!)

Make these Marry Me Butter Beans for dinner in 30 minutes! Packed with flavour from a seasoned creamy tomato sauce, it's super satisfying.

Check out this recipe

Healthyish Broccoli Cheddar Soup

This healthy broccoli cheddar soup recipe has 27g of protein per serving & loaded with veggies! It has a creamy texture & cheesy flavor too!

Check out this recipe

Creamy One Pot Ground Turkey Pasta with Veggies

This quick One Pot Ground Turkey Pasta with Veggies is packed with 46g of protein per serving! A delicious weeknight meal or for meal prep.

Check out this recipe

One Pan Roasted Chicken with Chickpeas and Tomatoes

This One Pan Roasted Chicken with Chickpeas & Tomatoes is a simple, easy and delish dinner. Plus it's packed with 48g of protein per serving!

Check out this recipe

Quick One Pot White Beans with Tomatoes & Greens

These one pot white beans with tomatoes are simple, delicious & comforting. Using canned beans makes this recipe quick to cook for dinner.

Check out this recipe

Warm Lentil Harvest Salad with Roasted Vegetables

This Warm Lentil Harvest Salad is packed with Fall vegetables & 20g of protein per seving! Perfect for a quick dinner or meap prep lunches!

Check out this recipe

Easy Thai Inspired Noodle Salad with Peanut Sauce

Make this Thai noodle salad recipe in 20 minutes! A creamy peanut sauce envelops noodles & fresh veggies for a delicious bite every time!

Check out this recipe

Sheet Pan Baked Feta Dinner with Vegetables & Beans

This sheet pan baked feta dinner is packed with vegetables & beans plus 16g protein per serving! A quick, easy & delicious meal for any night

Check out this recipe

Winter Citrus Chopped Salad

This Winter Citrus Chopped Salad is brimming with delicious ingredients like brussels sprouts, oranges, grains, parmesan cheese & almonds. Easy to meal prep for the week ahead!

Check out this recipe

Spring Minestrone Soup with Herb Ricotta Topping

This Spring Minestrone Soup is packed with bright flavours for the season. Top with a basil-lemon ricotta for an extra punch of flavour!

Check out this recipe

Tips & Tricks to add more fiber to your diet

• Add legumes! Swap half of the ground meat in tacos for example for a can of black beans to up the fiber.
• When enjoying fruit, leave the skin on such as with apples, pears and kiwis.
• Add or sprinkle seeds on oatmeal or smoothies. Ground flaxseeds and chia seeds are a great addition!
• With any meal, make sure to add a vegetable! Many vegetables are high in fiber including broccoli, brussels sprouts, carrots, kale, sweet potatoes, green peas and cauliflower.
• Add variety! Mix and match different vegetables and fruits to get a variety of soluble and insoluble fiber.

Common Questions

The post 10 High Fiber Meals for Dinner (high protein too!) appeared first on Cooking in my Genes.

The Boursin cheese creates a luscious, creamy sauce which pairs lovely with bursts of green peas.

This vegetarian pasta dish is the ultimate easy dinner recipe!

Like my one pot veggie pasta, this boursin cheese pasta is another simple and quick recipe that can be made in a flash. Plus less dishes is always a win for me! I love whipping this up during the week as it’s the perfect comfort food!

This one pot Boursin pasta is easy to customize to your liking and I’ve got a few substitution ideas to help you!

Why you’ll love this one pot Boursin cheese pasta recipe

• Quick: It takes just 20 minutes to make this recipe, perfect for weeknights and busy evenings!
• Easy: You don’t need any fancy equipment – just one pan!
• Versatile: This 20 minute pasta dish makes enough for 2-3 people, but you can easily double the recipe if you’ve got company coming or you want to meal prep.

Ingredients needed

Dried Rigatoni: I used rigatoni pasta here, but feel free to use another pasta shape like macaroni, rotini or penne.

Boursin Fine Herbs & Garlic Cheese: If you’ve never had Boursin before, it’s a very mild soft cheese. I prefer to use the herbs and garlic flavor, but you could swap that out for the shallot & chive flavor which would be delicious!

Frozen Peas: Not a fan of peas? Swap them out for 1-2 cups of chopped spinach, cooked broccoli or even tomatoes.

Lemon: Zest and juice of a lemon bring a nice brightness to this recipe.

Parmesan cheese: Pairs perfectly with the Boursin cheese.

Seasonings: Chili flakes, salt and pepper do the trick!

 How to make this Boursin pasta recipe

1. Serve and top with more lemon zest, chili flakes and parmesan cheese!
2. Bring a large pot of salted water to the boil. Once boiling, add in the pasta and cook according to package directions. Scoop out 1 cup of pasta water and set aside. Drain the pasta.
3. Add the cooked pasta back to the pot and set over low heat.
4. Add in the Boursin cheese, lemon zest, lemon juice, chili flakes, ground pepper, frozen peas and shredded parmesan.
5. Stir and slowly add in ¼ cup of pasta water. Keep stirring so it creates a sauce that starts to cling to the noodles.
6. Make sure the peas are completely warmed through! If not, continue stirring over low heat.
7. If you want the sauce to be creamier, add in an additional ¼ cup of pasta water.
8. Taste the sauce once you’ve added in the pasta water and adjust the seasoning. You may want to add more salt, pepper, chili flakes or lemon juice to your liking.

Expert Tips

• When adding the pasta water, only add about ¼ cup to start. If you add it all at once you’ll end up with quite a watery sauce! Add the first ¼ cup, stir, then if it isn’t creamy enough for you slowly add the remaining pasta water until it is the desired consistency.
• Not a fan of peas? Swap them out for 1-2 cups of chopped spinach, broccoli or cherry tomatoes!
• Add protein! Top this Boursin pasta with cooked chicken breasts.
• Forgot to reserve your pasta water? It happens to the best of us! Use vegetable stock, chicken stock or just hot water if you drained all of the pasta water by mistake.
• I prefer to use the herbs and garlic flavor of Boursin cheese but you could swap that out for the shallot & chive flavor which would be delicious as well!
• If you’d like to add extra veggies to this Boursin pasta, a handful or two of spinach would wilt well into the pasta or 1 cup of cooked broccoli.
• Easily make this gluten-free by using your favourite gluten-free pasta.

Common Questions

How to store

Store the cooked Boursin pasta in an airtight container for up to 2 days, though I do recommend eating it fresh! You can reheat in the microwave or in a pot on the stove with a splash of water over low heat until heated through.

More delicious one pot pasta recipes to love from the blog:

• Easy One Pot Creamy Lemon Garlic Pasta Recipe
• One Pot Sausage and Tomato Pasta
• Easy One Pot Veggie Pasta

Print

One Pot Boursin Pasta

Make this One Pot Boursin Pasta in 20 minutes! Prepared all in one pot, it's a bright & fresh vegetarian pasta perfect for weeknight dinner.

Course dinner

Cuisine American

Keyword boursin, one pot pasta

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 2 -3

Author Jess

Ingredients

• 200-250 grams dry rigatoni (or other pasta shape)
• 1 (5.2 ounce/150g) package Boursin Fine Herbs & Garlic cheese
• zest from 1 lemon plus more for garnish
• 1 tbsp lemon juice
• 1/4 tsp chili flakes
• 1/4 tsp ground pepper
• 1 cup frozen peas
• 3/4 cup shredded parmesan cheese
• Salt and pepper to taste
• Garnish with lemon zest, chili flakes, parmesan cheese

Instructions

• Bring a large pot of salted water to a boil. Once boiling, add pasta and cook according to package directions. Reserve 1 cup pasta water and then drain the pasta.
• Add the drained pasta back to the pot and set over low heat on the oven.
• Immediately add in the Boursin cheese, lemon zest, lemon juice, chili flakes, ground pepper, frozen peas and shredded parmesan cheese.
• Start stirring together and gradually add in ¼ cup pasta water; keep stirring to create a creamy sauce that clings to the noodles.
• Taste and adjust seasoning with salt and pepper. Make sure the peas are warmed through – if not keep on low heat and stir occasionally until they are.
• Lastly, if you want a creamier sauce, add in an additional ¼ cup pasta water. (I generally use ½ cup pasta water total).
• Enjoy immediately topped with more lemon zest, chili flakes and parmesan cheese if desired.

Notes

• When adding the pasta water, add ¼ cup to start. Then if you want to make the pasta creamier, add another ¼ cup and stir over low heat until the desired creamy consistency is reached.
• If you don’t like peas, other delicious add-ins include 1-2 cups chopped spinach; cooked broccoli; or even tomatoes. 
• If you want to add protein, try cooked chicken, shrimp or even crumbled sausage.
• Want to play around with flavours? The Shallot & Chive Boursin Cheese would be a delicious substitute.
• If you forget to reserve the pasta water, you can use vegetable or chicken stock or hot water

The post 20-Minute One Pot Garlic and Herb Boursin Pasta appeared first on Cooking in my Genes.