Appetizers/Snacks, Breakfast, Sweet

BEST Pumpkin Bread

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The Ultimate pumpkin bread recipe, filled with pumpkin puree and fresh ginger.  This healthier version of a classic fall treat does everything right – including the use of olive oil. This recipe comes from Molly Baz and Bon Appetit – two of the best resources out there!

Trust me that I’m as big a fan of the Trader Joe’s Pumpkin Bread Box mix as the rest of you.  I stock up on it, and make it regularly.  But sometimes, I like to make it from scratch, using healthier ingredients.  This recipe makes all the effort worthwhile.  I love the use of the entire can of pumpkin puree, vs. so many recipes that only ask for 1/2 cup – what am I supposed to do with the rest of the can?  It amps up the nutritional content, keeps the bread super hydrated (replacing another adjective that NOBODY likes), and adds true pumpkin flavor beyond that of a spice jar.  Replacing often used canola oil with olive oil is another good move – the fruitiness brings out the pumpkin and ginger, making everything meld happily.  

The temperature for cooking this loaf is 325, lower than most recipes, meaning it takes a little over an hour to bake.  If you are rushed and want to cut the time, I have made this in 60 minutes by doing the first 20 minutes at 350 and the last 40 at 325.  You will get a slightly puffed top as pictured above.  

BEST Pumpkin Bread

Print Recipe
The Ultimate Pumpkin Bread recipe filled with pumpkin puree and fresh ginger.
Course Breakfast, Snack, sweet
Cuisine American
Keyword pumpkin bread
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 12

Ingredients

  • cooking spray
  • 2 1/2 cups all purpose flour
  • 2 tsp kosher salt
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp grated nutmeg
  • 1/8 tsp ground cloves, or allspice
  • 1 15 oz can pumpkin puree
  • 2 xl eggs
  • 1 Tbsp (plus 1 teaspoon) freshly grated ginger
  • 1 1/2 cups granulated sugar, plus 1/2 Tbsp at the end
  • 1 cup extra virgin olive oil
  • 1/4 cup raw pumpkin seeds

Instructions

  • Preheat oven to 325 degrees. Lightly coat a 9x5" loaf pan with nonstick spray. Line bottom of pan with parchment, leaving a generous overhang on both long sides.
  • Whisk flour, cinnamon, kosher salt, baking powder, baking soda, nutmeg, and cloves in a medium bowl.
  • Whisk eggs, pumpkin purée, ginger, and 1½ cups sugar in a large bowl. Stream in oil, whisking constantly until mixture is homogeneous. Gently fold half of dry ingredients into egg mixture until no dry spots remain. Repeat with remaining dry ingredients, stirring to combine but being careful not to overmix.
  • Transfer batter to prepared pan; smooth top with a spatula. Scatter pumpkin seeds over batter, pressing lightly to adhere. Sprinkle seeds with remaining 1/2 Tbsp. sugar. Bake bread, rotating pan once halfway through, until a tester inserted into the center comes out clean, 80–90 minutes.
  • Let cool slightly, then run a knife or small offset spatula around pan to help loosen bread. Using overhang, transfer bread to a wire rack and let cool.

Notes

This is Molly Baz's recipe from Bon Appetit - I use slightly less sugar on the top, and fewer pumpkin seeds.  This bread also holds on to chocolate chips very well.  I have been known to rush the cook time by starting the first 20 minutes at 350, then another 40 at 325.  You get a puffed top, but it cooks perfectly in an hour if you are rushed.  Thanks MOLLY BAZ and Bon Appetit!  
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Dinner, Lunch

Thai Red Curry Noodles with Basil and Garlic Oil

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Saucy Ramen Noodles with a Red Curry Garlic Oil and fresh basil.

Let me start this one by saying I literally hate curry.  I detest the flavor, and often am sad about that because there is a whole world of amazing food that I just don’t want to try.  That said, I have made this one work.  It’s an evolution of Half Baked Harvest’s 20 Minute Red Curry Basil Garlic Oil Noodles, https://www.halfbakedharvest.com/basil-garlic-oil-noodles/, with a few tweaks to reduce the curry flavor and amp up the others.  The end result works great, and has only a hint of something exotic in the curry direction.  This dish leans on fresh herbs, loads of them – basil, cilantro and scallions.  Garlic and ginger round out the red pepper flakes to balance the heat and give lots of depth to a very simple and QUICK noodle dish that makes everyone happy!

I buy Ramen Noodles at Whole Foods in a four pack, that comes without the seasoning.  If you can’t find those, just use the good old ramen at the grocery store and toss the flavor packets – you won’t need them!

Check out this video for how to make the recipe!  https://www.tiktok.com/@walestable/video/7140403427196063018?_r=1&_t=8VUWZAlHXmY&is_from_webapp=v1&item_id=7140403427196063018

 

This is one of those dishes that is great to make ahead, and tastes even better the next day – you may want to double this one up entirely.  I often serve it with a spinach salad on the side, but you can top it with roasted shrimp, grilled chicken, or even some sautéed mushrooms and kale.  

Thai Red Curry Noodles with Basil and Garlic Oil

Print Recipe
Red Curry and Ginger infused Ramen noodles with Basil and Garlic Oil
Course dinner, Lunch
Cuisine Thai
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4

Ingredients

  • 1/2 cup sesame oil
  • 1/2 cup sliced scallions
  • 1 -2 Tbsp Red Curry Paste
  • 4 cloves garlic, minced
  • 1-2 inch piece ginger, grated on a microplane
  • 1/2 tsp red pepper flakes (optional)
  • 1/2 cup chopped fresh basil, or Thai basil
  • 1/2 cup chopped fresh cilantro
  • 4 rounds ramen noodles (1 per serving)
  • 1/3 cup soy or Tamari sauce
  • chopped peanuts, sesame seeds, and herbs for topping

Instructions

  • This is a QUICK recipe, so prep all ingredients before you start to cook.
  • In a medium skillet, heat the sesame oil and the scallions for a few minutes over medium heat, until they are soft and fragrant. Off the heat, add the red curry paste and stir until combined and smooth.
  • Meanwhile, in a large bowl, combine the garlic, ginger, red pepper flakes, basil and cilantro. When the scallion oil is done, add this to the herbs to slightly cook the garlic and ginger with the basil and cilantro. This is your sauce.
  • Meanwhile, cook the ramen noodles according to package directions - I usually submerge in a pot of boiling water, off the heat, for 3 minutes. Drain the noodles and add to the oil and herbs in the bowl, tossing to combine with the soy sauce.
  • Top with chopped peanuts, sesame seeds, and extra basil, cilantro and scallions if you like.

Notes

This recipe is based on Half Baked Harvest's 20 minute red curry basil garlic oil noodles, https://www.halfbakedharvest.com/basil-garlic-oil-noodles/.  This is a genius recipe that is simple, fast and full of flavor.  I have adjusted a few items, including more herbs, the toppings, and less curry paste. 
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Dinner, Lunch

Spaghetti alla Nerano

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The best zucchini spaghetti from La Scoglio, Italy, probably my favorite restaurant I’ve ever been to.  It’s one of those dishes that is so iconic in the Amalfi Coast, yet it’s easy to replicate at home.  Using the best quality ingredients is of the utmost importance, as they always do in Italy. 

La Scoglio is one of those places you never forget.  Built into the rocky cliffs in the seaside town of Marina del Cantone, it’s literally sitting over the bright blue sea.  The De Simone family is running it for the third generation now – their farm to table cuisine can’t be beat, and this is one of their incredible signature dishes.  

Stanley Tucci shared the actual recipe from the restaurant, which is incredibly simple but requires a lengthy overnight in the refrigerator.  I have simplified it here by also removing the deep frying process for the zucchini – it may not be authentic, but it’s much faster and easier this way and I think it tastes great. The trick is a quick shallow fry – I like a deep pan for this, but you can even use a frying pan – just make sure you have at least 1/2 ” of oil to get them cooked properly.  

After cooking the zucchini rounds in batches, you need to season them with salt, cracked black pepper, and I like to use red pepper flakes as well.  

Spaghetti alla Nerano

Print Recipe
Fresh Zucchini Spaghetti
Course dinner, Lunch, Main Course
Cuisine Italian
Keyword pasta, zucchini spaghetti, zucchini
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4

Ingredients

  • 5 small to medium zucchini squash
  • 1 clove garlic, lightly smashed but in tact
  • 1/2 - 3/4 cup olive oil
  • kosher salt, black pepper
  • 1/2 tsp red pepper flakes (optional)
  • 3/4 lb spaghetti
  • 3/4 cup freshly grated parmesan
  • 3 Tbsp butter
  • 1/2 cup chopped or torn fresh basil

Instructions

  • Using a mandolin, or a sharp knife, slice the zucchini into 1/8" thick discs - you should have a very large pile.
  • Set a large pot of water over high heat to cook the spaghetti - season liberally with salt.
  • Heat the olive oil over medium heat in a small dutch oven or a shallow frying pan, so that you have about 1/2" depth of oil - you want to shallow fry the zucchini discs in the oil. When the oil is hot, add the garlic clove until is sizzles and turns caramel in color, then remove and set aside. In small batches, cook the zucchini in the hot oil until just barely browning. Remove to a paper towel lined baking sheet and sprinkle with salt and black pepper. You can also add red pepper flakes at this point - I like them here!
  • Continue cooking the zucchini in small batches until all of it has been cooked down. When you are finishing this process, start to cook the spaghetti according to package directions for al dente - usually about 10-11 minutes.
  • When the spaghetti is almost ready, take 1/2 cup of the cooking water, and add to a blender or food processor along with about 1/3 of the cooked zucchini. You can also do this with a potato masher in a bowl - you are looking to make a paste to thicken the pasta sauce. Blend until smooth, then place in a large shallow bowl you will use for the pasta.
  • Add the cooked spaghetti, the butter, the parmesan, and most of the basil, along with the rest of the cooked zucchini rounds. Toss until everything has blended into a smooth consistency - you can adjust for more or less broken up zucchini, depending on your preferences. Top with extra black pepper, parmesan and fresh basil. Buon Appetito!

Notes

This recipe is a slightly varied take on the original recipe from La Scoglio - they deep fry their zucchini and let it rest overnight in the refrigerator - this one is a little simpler, and I think tastes just as good!
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Appetizers/Snacks, Sweet

Ted Lasso Shortbread Biscuits

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A classic gets an upgrade, with powdered sugar and vanilla – Ted Lasso style!

If you’ve seen Ted Lasso, you’re familiar with his trademark pink box of “Biscuits” he delivers every morning to Rebecca, ensuing a therapy-worth addiction to the tradition, simply called, “Biscuits with the Boss”.  Shortbread recipes are as simple as baking gets, requiring staple ingredients, little time, and minimal effort. However, the end product seems to outweigh the sum of its parts by miles.  

Shortbread itself dates back to the 12th century in Scotland, where they developed this recipe much like the Italians did with biscotti, baking leftover bread a second time into a biscuit.  Over time, the deal was sweetened with sugar, and lots of butter, leading us to the treat we all know today.  This recipe, based on the Milkbar version of the Ted Lasso cookies (by Christina Tosi), is enhanced by the addition of vanilla.  It’s the use of powdered sugar, vs. granulated, that creates the lift in these seriously updated shortbread bars.  https://milkbarstore.com/blogs/recipes/milk-bar-x-ted-lasso-biscuits, My version is similar, and thanks to a little vanilla, might even be better!  

I even found some little pink boxes for these beauties, which makes them ideal for shipping… more to come on that!

Ted Lasso's Shortbread Biscuits

Print Recipe
A buttery crumbly shortbread bar that defies expectation.
Course Dessert
Cuisine American, british
Keyword shorbread cookie, tedd lasso
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes

Ingredients

  • 2 sticks good quality European Butter, softened
  • 1 3/4 cup sifted powdered sugar
  • 3 Tbsp light brown sugar
  • 3 xl egg yolks
  • 1/2 tsp vanilla
  • 1 3/4 cup sifted all purpose flour
  • 1/2 tsp kosher salt

Instructions

  • Preheat oven to 315 degrees, placing rack in the middle. Grease and line a 8x8 square baking dish with parchment paper, so you can lift the cooled biscuits out easily.
  • In a large bowl, whisk together the softened butter with the sugars, then add the egg yolks and vanilla. You should have a very creamy, thick, yellow paste. In a separate bowl, sift the flour and salt together. Slowly stir in the dry ingredients to the butter mixture, being careful to not overmix. The less you do here, the better - you want a smooth consistency, but crumbly as well.
  • Using damp fingertips (I keep a bowl of water next to the dish) gently press the dough into the prepared baking dish, smoothing as much as possible. Bake at 315 for 40 minutes until the top is golden brown.
  • Let the bars cool completely in the pan - I let them sit for several hours, before lifting out to cut in half, and then into small bars as pictured. Serve with your favorite beverage, or gift in small pink boxes, like Ted!

Notes

This recipe was crafted by Christina Tosi, of Milkbar, and I tweaked it a bit with the addition of vanilla.  The real credit, of course, goes to Ted Lasso.  
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Dinner, Lunch, Salad

Greek Pasta Salad with Basil and Feta

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A Greek Pasta Salad filled with fresh vegetables, vinaigrette with feta and basil.

This recipe came about by accident one night when I was making grilled chicken and a greek salad on the side, and more people showed up so I added the pasta to the salad to fill up the table.  It was a delicious and easy summer upgrade and has become a favorite in rotation. 

You may have noticed I’m a little behind on posting this summer. Like most of you, I am trying to savor summer and be outside as much as possible.  This is one of those meals you can make ahead, and have on hand for days at the ready – leaving more time for swimming, and being with family and friends.  It’s also the perfect thing to bring to the beach or on the boat!

Greek Pasta Salad with Basil and Feta

Print Recipe
Greek Pasta Salad filled with fresh vegetables, vinaigrette and crumbled feta
Course dinner, Lunch, Salad, Salad, Lunch, Dinner, snack
Cuisine Mediterranean
Keyword pasta salad, greek salad
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8

Ingredients

  • 1 lb bite sized pasta - I like large shells
  • 2 pints halved cherry tomatoes
  • 1 small red onion, cut into bite sized slivers
  • 1/2 English cucumber, chopped into bite sized pieces
  • 2 cups mini peppers, chopped into small pieces
  • 1/2 cup chopped fresh basil
  • 1/2 cup olive oil
  • 1/3 cup red wine vinegar
  • 1 Tbsp dried oregano
  • 1/2 tsp red pepper flakes
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 lb. block feta cheese, broken into bite sized pieces
  • optional - add chopped peperoncini to garnish

Instructions

  • Heat a large pot of water to boil for cooking the pasta. Heavily salt and cook according to package directions.
  • Meanwhile, In a large bowl or platter with edges, pile in the veggies; tomatoes, onion, cucumber, peppers, and basil, tossing to combine.
  • In a jar or small glass bowl, combine the olive oil, vinegar, oregano, chili flakes, salt and pepper, shaking or stirring to combine.
  • When the pasta is done, drain and add to the bowl with the veggies. Toss the vinaigrette on top and fold everything together while the pasta is warm - this will help it absorb the flavors. When it's cooled to room temperature, add the feta, and top with chopped peperoncini if desired.

Notes

This is a flexible recipe, like most pasta salads, so you can swap out veggies as you find your favorites.  The vinaigrette is delicious and I often double it to have on hand.  I also like to add more if using the next day, so if you make this ahead, I suggest making extra dressing.
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Sweet

Beatty’s Chocolate Cupcakes

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The most decadent and delicious chocolate cupcakes in the world.  The Iconic Barefoot Contessa’s Beatty’s Chocolate Cake get’s a new look in cupcakes.  

I’ve made this recipe as a cake a million times and it never disappoints.  The recipe ultimately is based on a version of the original Hershey’s Baking Powder Chocolate Cake Recipe on the back of the box – I’ve also made that one a bunch.  This one takes things up a notch with the use of  freshly brewed  hot coffee instead of boiling water at the end.  It’s a trick worth trying, and I honestly don’t like the taste of coffee – it just makes the chocolate flavor stand out even more.   The original cake recipe is from the Barefoot Contessa, of course: https://barefootcontessa.com/recipes/beattys-chocolate-cake

I’ve made only a couple of small changes here to adjust the recipe to cupcakes.  First, I double the frosting recipe (Ina agree’s here) and second I put a little more confectioner’s sugar into the frosting for a thicker consistency.  I slightly reduce the instant coffeee granules in the frosting as well – back to that “I don’t love coffee” thing…  Do what you like and double it if you love coffee.  

It’s important to be prepared for the very thin consistency of the cake batter – it’s not something you will scoop into the muffin trays.  Rather, I pour the batter into a glass measuring cup and carefully fill each spot 3/4 of the way up.  

 

Beatty's Chocolate Cupcakes

Print Recipe
The most delicious chocolate cake recipe split into 24
Course Dessert
Cuisine American
Keyword beatty's chocolate cake, chocolate cupcakes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 24

Ingredients

Chocolate Cupcakes

  • 1 3/4 cups flour
  • 2 cups sugar
  • 3/4 cup cocoa powder (I use Hershey's)
  • 1 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp kosher salt
  • 1 cup buttermilk, shaken
  • 1/2 cup canola or vegetable oil
  • 2 extra large eggs
  • 1 tsp vanilla
  • 1 cup freshly brewed hot coffee

Chocolate Frosting

  • 12 ounces chopped good semisweet chocolate (I like Trader Joe's)
  • 1 lb butter, softened to room temp
  • 2 extra large egg yolks
  • 2 tsp vanilla
  • 3 cups powdered sugar
  • 1 Tbsp instant espresso powder

Instructions

Chocolate Cupcakes

  • Preheat oven to 350 degrees, and grease two 12 cup muffin trays, for a total of 24 cupcakes.
  • Sift together the dry ingredients; flour, sugar, cocoa, baking soda, baking powder, and salt, in the bowl of a stand mixer, fitted with the paddle attachment. Stir together until well blended, about 1 minute, on LOW speed.
  • In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet to the dry ingredients, Continue to run at low speed until well combined, scraping the bottom of the bowl as needed.
  • Continuing on low speed, slowly pour in the hot coffee, and mix until smooth in consistency. The batter will be VERY runny, compared to most cake batters. Pour the mixture into a glass measuring cup to more easily pour into the muffin tins, filling about 3/4 of the way up. This should fit exactly into 24 cups.
  • Bake at 350 for 25 minutes, then allow to cool in the pans for 30 minutes. This will ensure even settling, and a better release from the pans. Continue to cool on a baking rack as needed. Set aside until ready to frost. .

Chocolate Frosting

  • Chop the chocolate and place in a glass bowl over a pot of simmering water, stirring slowly until just barely melted. Remove from the heat, stirring until all pieces are smoothly combined, then set aside to cool.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat the butter on medium-high speed until yellow and fluffy, about 3 minutes. Add the egg yolks and vanilla, continuing to beat for another 3 minutes. Reduce the mixer to low speed, then slowly add the confectioner's sugar, and continue to mix for another minute or so once combined, scraping down the bowl as needed. Last, add 2 tsp of the hottest tap water to the instant espresso powder, and slowly add that and the melted chocolate to the frosting mixture, until smooth in consistency.
  • Frost the cupcakes! I like to use a large zip top bag, snipping a small opening in one corner to pipe the frosting on. You can also just spread it - the frosting is so delicious it doesn't matter what it looks like!!

Notes

This is a cupcake version of the Barefoot Contessa's iconic Beatty's Chocolate Cake Recipe.  The only changes I made were to double the frosting recipe, add 1/2 cup of extra powdered sugar (for better consistency) and reducing the amount of coffee granules in the frosting.  Other than that, this recipe is magic on all levels!  
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Dinner, Lunch, Salad

Seared Tuna Salad with Avocado and Scallions

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The perfect summer salad from the Barefoot Contessa with a lime soy vinaigrette, scallions and avocados, topped with sesame seeds.

This is a salad I’ve been making for over. decade, and it fell off my radar for a while, so I’m happy to bring it back just in time for the July 4th weekend.  It’s a great addition to any potluck, or just a simple summer lunch or dinner.  Light and healthy, but absolutely full of flavor and takes almost no time at all to compose.  

The best part about this is you can assemble it early in the day and the flavors will meld over time.  Don’t make more than 8 hours in advance tho, as the acid in the dressing will start to macerate the tuna.  

Here’s a video of how to make this salad!  https://www.tiktok.com/@walestable/video/7114066850245250347?is_from_webapp=1&sender_device=pc

Seared Tuna Salad with Avocado and Scallions

Print Recipe
Classic Barefoot Contessa Salad with Tuna, Avocado and Scallions
Course dinner, Lunch, Salad
Cuisine American, Mediterranean
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6

Ingredients

  • 2 lbs Sushi Grade Tuna Steak, about 1 inch thick
  • olive oil (1/4 cup, plus more for cooking the fish)
  • kosher salt and black pepper
  • 1 tsp wasabi powder or paste
  • zest from 2-3 limes
  • 6 Tbsp freshly squeezed lime juice (3-4 limes)
  • 2 tsp soy sauce
  • 10 dashes Tabasco Sauce
  • 2 ripe avocados, diced
  • 1/2 cup thinly sliced red onion
  • 1/4 cup chopped scallions
  • 2 Tbsp sesame seeds

Instructions

  • Heat a cast iron skillet over medium high heat. Coat the tuna steak(s) with a couple of tablespoons of olive oil, and coat liberally with kosher salt and black pepper. When the skillet is very hot, sear the tuna steaks 2 minutes per side, making sure to only cook the very outside of the fish - you want the inside to be rare and cool in temp. Set aside.
  • For the dressing, in a small bowl, whisk together 1/4 cup olive oil with the lime juice and zest, wasabi powder or paste, soy sauce, Tabasco, and 2 tsp kosher salt, and 1 tsp black pepper.
  • In a larger bowl, toss the avocado with the dressing, the red onion, and then fold the tuna and scallions in. To serve, lay the salad onto a platter, and top with sesame seeds.

Notes

This salad comes from Barefoot Contessa's At Home Cookbook, and is called Grilled Tuna Salad.  I find it easier, given the quick cook time to simply sear it in the pan on the stove top, but it works great on the grill as well.  It's an amazingly simple and easy dish, that always impresses a crowd.  
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Dinner, Lunch, Salad

The Summer Fridge Salad

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A version of the acclaimed “Jennifer Anniston” salad – healthy and delicious!

This salad is exactly what you want around for the next few months.  It’s a full meal in itself, tho goes great with anything on the grill, and sits happily for days in the refrigerator, never losing integrity.  It’s uber healthy, and full of things you likely will have on hand anyway.  I scaled this for our family of 6 plus leftovers, so you may want to cut it in half if you don’t have that many eaters.

The fresh herbs pictured are interchangeable, based on what you prefer – I use basil, mint and parsley, but cilantro would be great here too.  I also like to add chopped cherry tomatoes, but they won’t sit as well in the salad over a period of time, so just throw them in when you make a plate.  

The Summer Fridge Salad

Print Recipe
Hearty Quinoa, Cucumbers, fresh herbs, feta and pistachios
Course Salad, Lunch, Dinner, snack
Cuisine American
Keyword quinoa salad, summer salad, make ahead salad
Prep Time 10 minutes
Cook Time 20 minutes
30 minutes
Servings 8 people

Ingredients

  • 2 cups cooked quinoa I use white, but you can use any kind
  • 2 cups chopped English cucumber
  • 3/4 cup chopped red onion
  • 1-2 cans chickpeas (to your liking)
  • 1 cup chopped mixed parsley, basil and mint
  • 2 lemons, juiced
  • 1/3 cup olive oil
  • kosher salt and black pepper
  • 8 oz broken fresh feta (from a block)
  • 1/2 cup roasted and salted pistachios

Instructions

  • In a large bowl, combine the cooked and cooled quinoa, cucumber, red onion, chickpeas, and fresh herbs, tossing to mix. In a small jar, shake up the lemon juice and olive oil with 3/4 tsp kosher salt and 1/2 tsp black pepper, then pour over the salad, again tossing to combine.
  • Add the crumbled feta and pistachios to the salad, then check for seasoning.
  • As the salad sits in the fridge, you may need to add a splash of extra lemon juice and olive oil, salt and pepper. This will keep for days and be delicious and ready to eat whenever you need a snack!

Notes

There are countless versions of this famed salad, and this mixture hits all the notes I love.  I tend to like fewer chickpeas, but you can use up to two cans here to beef up the protein content.  
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Appetizers/Snacks, Sweet

Salted Oatmeal Dark Chocolate Chip Cookies

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Oatmeal Chocolate Chip Cookies – but the BEST ones ever!  This cookie recipe is a slight variation on my original Sea Salt Chocolate Chip Cookies https://walestable.com/?s=chocolate+chip from last year, with added Dark Chocolate and hearty oats.  

These cookies are salty and sweet but not too sweet – in fact, I envision them being a good upgrade for a s’more instead of the graham cracker. The oats balance out the flavor, and you literally can taste the butter with the saltiness.  Pure heaven.  Two notes – they are delicious when packed after baking – do this by banging the pan on the counter top as soon as you remove from the oven.  Here is a video of the process!   https://www.tiktok.com/@walestable/video/7101690967107079470?_t=8ScWDdYMGnz&_r=1

Salted Oatmeal Dark Chocolate Chip Cookies

Print Recipe
Buttery Cookies with Oats, Dark Chocolate, and Flaked Salt
Course Dessert, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24 cookies

Ingredients

  • 2 sticks butter, at room temperature I use salted
  • 1/4 cup white sugar
  • 1 cup packed brown sugar
  • 2 Tbsp heavy cream
  • 2 Tbsp light corn syrup
  • 1 Tbsp vanilla
  • 2 cups flour
  • 1/2 Tbsp kosher salt
  • 3/4 tsp baking soda
  • 1 cup rolled oats
  • 1 bag good quality chocolate chips I like Trader Joe's 72%
  • flaked salt for finishing I like Malden

Instructions

  • Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
  • In a stand mixer (or you can do this by hand) combine the butter with both sugars, mixing well until smooth and fluffy. In a small bowl mix the heavy cream, corn syrup and vanilla, then add to the wet ingredients. In a small bowl, whisk the dry ingredients together (flour, baking soda and kosher salt). and add those to the mixer. Last, fold in the oats and chocolate chips, until well blended.
  • Using a 2 inch ice cream scoop, drop rounded mounds of dough onto the prepared baking sheets, spacing about 9-12 per sheet. Sprinkle as desired with flaked salt, and bake at 350 for 12 minutes. When the cookies are done, bang the pans on the counter top. This condenses the cookies and makes the edges even more crispy!
  • Enjoy!

Notes

This recipe is an updated version of my original Sea Salt Chocolate Chip Cookies https://walestable.com/?s=chocolate+chip - they are simply updated to have the oats and a little chewier texture.  
This recipe is a cookie dough without eggs - it's not a mistake.  So enjoy it raw!
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Dinner, Lunch, Salad

Summer Melon Salad with Feta and Mint

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Watermelon, Cucumber, Feta, and mint tossed in a lime vinaigrette.

Countless versions of this salad are out there, and most of the recipes keep it streamlined and simple to allow the fresh ingredients to come through.  I like the balance of the cucumber to reduce the sweetness of the melon, and the lime vinaigrette is the perfect finish with fresh herbs.  Though I wouldn’t recommend making it ahead, I’ve been known to eat this a day later – sometimes it can break down a bit, so toss with the dressing just before eating if possible.  

Here’s a quick video link for how to make this salad!  https://www.tiktok.com/@walestable/video/7099119318050311467?_t=8SV0qFb5PdG&_r=1

Summer Melon Salad with Feta and Mint

Print Recipe
The perfect summer salad of melon, cucumber, feta and a minty lime dressing.
Course Salad, Lunch, Dinner, snack
Cuisine American
Keyword Summer Salad, Watermelon Salad, Melon Salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 people

Ingredients

  • 3 cups sliced or chopped watermelon (about 1/4 of a standard watermelon)
  • 2 cups cantaloupe or honeydew, chopped
  • 1 cup sliced Persian or English cucumbers
  • 1/4 cup olive oil
  • 2 Tbsp freshly squeezed lime juice
  • 1 Tbsp honey
  • 2 Tbsp fresh chopped mint leaves
  • kosher salt and pepper
  • 4 oz sliced feta (I prefer using a block of feta to the crumbles)
  • 1/4 cup toasted pistachios
  • 2 Tbsp fresh chopped chives
  • 2 Tbsp fresh chopped basil

Instructions

  • To make the salad, arrange the melons and cucumber on a platter - this is a good salad for a large platter so that the dressing and herbs get scattered easily, without having to toss it.
  • Make the dressing - combine the lime juice, olive oil, honey, salt, pepper, and chopped mint in a small jar, shake to combine.
  • When ready to serve, pour the dressing over the salad, top with feta, pistachios, chives and basil to finish.

Notes

This is a great recipe for a summer barbecue or picnic - it's great kept cold, so keep in a cooler.  
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