Another reason this is a hit is because this recipe gives restaurant quality flare. I’ve been to several restaurants where they have a burrata appetizer with an assortment of veggies or fruits. This one is different and something guests probably aren’t expecting at a home cookout! The fennel and onion because sweet, charred and tender on the grill and it’s truly the most delicious combination with the creamy, tangy burrata. Pair it with sweet cherry tomatoes, balsamic glaze and salty capers and you have a flavorful masterpiece.

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In recent years, chefs and home cooks alike have been putting their own spin on the classic ratatouille recipe. My twist is this Ratatouille-Inspired Orzo Salad. This recipe combines roasted vegetables with orzo pasta, basil and red pepper hummus instead of a red pepper sauce, creating a light and fresh dish that is perfect for a summer meal or meal prep.

To make this salad, start by roasting a mix of diced eggplant, summer squash, zucchini, red and yellow bell peppers, and cherry tomatoes with olive oil, salt, and pepper. While the vegetables are roasting, cook the orzo according to the package instructions. Once both the vegetables and orzo are cooked, combine them in a large bowl with minced shallots, sliced basil, and a red pepper hummus dressing made with tahini, lemon juice, garlic, and paprika.

This Ratatouille-Inspired Orzo Salad is great for meal prep because it can be made ahead of time and stored in the refrigerator for up to five days. You can also customize the recipe to your liking by swapping out the vegetables for any seasonal favorites, such as butternut squash, Brussels sprouts, or sweet potatoes. If you need to make the dish gluten-free, simply substitute the orzo with a gluten-free pasta or rice. I also love how this is a vegan recipe!! Of course, you can add the dairy (goat cheese or feta would be delicious here.)

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Not going to lie to you, I impulsively served this with honey mustard ranch. I just randomly decided “lets mix all this together because I have a bottle of ranch right next to me” but you don’t have to serve it with this! Ketchup, mustard, plain honey mustard, plain ranch or ketchup/mayo works great! Live your truth!

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This recipe is gluten-free because I used cassava flour as my binder, but if you are not gluten intolerant and don’t want to buy cassava flour, feel free to use all purpose flour!

Not into traditional frying? You can spritz these with nonstick spray and air fry them for 15-20 minutes at 375 F.

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What should I do if I can’t find pimentos ?

You can 100% substitute the jarred roasted bell peppers that you find at the super market. In my opinion, the brand Cento is great. If you like heat, add 2 tablespoons of finely chopped Calabrian chilis (without seeds if possible, that just makes it insanely spicy) and add some of the chili oil as well.

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You can use any sturdy noodle here…I chose radiatore because, well,  I found it at a grocery store and thought it was 1) really cool and 2) would hold a creamy cheese sauce well in its little crevices. There’s truly no important reason why I chose this pasta aside from those two factors. I think macaroni, rigatoni mezze, rigatoni, lumache, pumpkin shaped pasta or shells would also go well here.

This recipe is really straight forward. I like to let the cheese shine and I don’t really season with anything other than salt and pepper. However, if you love to serve up heavily seasoned mac n cheese (power to you) you can 100% add garlic powder, paprika, chili powder, onion powder, mustard powder and any other seasonings that you like.

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Now, this salad isn’t necessary a “fall” salad, but instead, it represents the “late September-early October” season before it starts to really cool down. I mean, you could also eat this year-round as well.

For my dressing, I am using my herby honey lemon vinaigrette. You can make this up to a week ahead (I always like to keep some in the fridge for snacking)  to make your life as easy as possible.  OR, you can use another salad dressing of your choice. Simple oil and white wine vinegar or lemon juice is totally fine.

The post Tuscan Kale Salad with Lemony White Beans and Halloumi “Croutons” appeared first on Dining with Skyler.

Just to cap off this entire rant, these fried green tomatoes are crunchy, crispy, tangy and a little smoky. I used a smoked paprika in the batter and dipping sauce to bring another element of flavor. Also, mine are air-fried! So I only used a fraction of the oil that’s used when frying. An air-fryer is a small convection oven that swirls hot air around your food, which results in crispness. You still need to use oil to get the “fry” and not the “dry” but the results are honestly sometimes BETTER than real frying since the oil doesn’t quickly make the breading soggy.

 

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What are green tomatoes?

For this purpose, we are talking about tomatoes that aren’t fully ripe. Yep. You know when you eat a fruit that’s not fully ripe, it tends to be a bit sour, tangy and not as sweet? Then, when it’s ripe, it’s sweet and luscious? Well, the same thing pertains to tomatoes, which are fruits.

Where can I find green tomatoes? 

Farmers markets or farmers market focused grocery stores tend to have them. If you’re in Philadelphia, check out Iovine Brother’s Produce – that’s where I got mine! They always have the most amazing produce in stock. I would also look at Whole Foods, Sprouts, Trader Joe’s or your local produce spot.

Why would I eat fried green tomatoes? Can I make them gluten-free or vegan?

They are SUCH a crowd pleaser! Also, if you use flax egg, they can be vegan as well. If you use gluten-free Panko, they can be gluten-free! Make your substitutes as necessary!

What is the sauce? Any other sauce recommendations?

The dipping sauce in the recipe is a super easy and simple take on a remoulade (the traditional dipping sauce served with fried green tomatoes.) Mine is a smoky paprika version. If you don’t vibe with that, you could serve with a simple sriracha aioli. You could also serve with hot sauce if you love hot sauce. Or, go with a simple mayo ketchup blend. Also….RANCH.

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Aaaaand that poll paved the way for this recipe! To put it simply: this is a lemony pesto. We’ve got lots and lots and lots of basil with lemon zest and lemon juice. Instead of pine nuts, we are (obvi) using pistachios. Then, we are adding both Parmesan and Pecorino Romano cheeses to add salt and umami elements. And you can’t forget the highest of the highest quality extra virgin olive oil!!! I love California Extra Virgin Olive Oil for this (and for every salad, tbh.) I’m saying “we” because if you’ve made it this far in the blog post, I’m just assuming that we are making it together.

Before we get started, I want to point out the format of this blog post so there’s no confusion. Below, you will find 2 recipes. One is for the pesto (which you can serve on anything, tbh – don’t sleep on pesto eggs with this lemony pistachio pesto!) and the other is for the pasta salad, which is so f*$#1293084ing good…”I can’t even.” Oh ALSO, you can serve this hot! It doesn’t have to be a cold pasta dish. I’m a *huge* fan of this pesto hot, cold, lukewarm, etc. This is a very passionate paragraph because I have a lot to say and I love this pasta salad!!!!

By the way, if you’re vegan, skip the mozz and it’s still just as delicious. And if you’re gluten-free, use your favorite gluten-free pasta!

And as (almost) always, here’s a mini video Instagram reel showing you how to make this dish

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Sooo what is this salad? It’s grilled romaine and broccoli paired with grilled sourdough toast and a delicious lime and tahini caesar dressing. I do want to note this is a vegetarian recipe, however it can be made vegan if you substitute the Worcestershire with a vegan alternative. Also make sure to use a dijon mustard that is vegan certified.

If you don’t have a grill: NO WORRIES! Rub the broccoli down with some oil, salt and pepper and roast it at 450 degrees until caramelized and charred. You can also serve the romaine fresh OR broiled for a few minutes to get that same char effect that you’d get from a grill.

You know I love to put these recipes together visually to help you understand, so here’s a little video of the grilling process! The dressing itself is pretty self explanatory

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