Dinner – The Ardent Cook

Thai Cucumber Noodle Salad

Don’t let the title of this recipe fool you- there are both cucumber noodles AND regular noodles in this pasta recipe. Phew. Now that we’ve cleared that up, let me describe it to you: crisp cucumber noodles and cooked spaghetti get a bath in a delicious nutty, gingery, garlicky, bright sauce. Sound good? Let’s make it!

Ingredients needed to make Thai Cucumber Noodle Salad

You need a few cucumbers, a half pound of your favorite long noodle variety, and a few other pantry and fridge staples to pull this dish off. Disclaimer: it makes quite a lot of noodle salad! Perfect for a large gathering, prepped lunches for the week, or one very hungry family. Here’s what you’ll need:

Cucumbers
Long, skinny pasta
Raw almonds
Fresh cilantro
Creamy almond butter
Coconut milk, canned
Fresh lime juice
Fresh garlic
Fresh ginger
Soy sauce, or gluten free Tamari
Curry powder
Cayenne pepper

Tools used to make Thai Cucumber Noodle Salad

While you don’t need a lot of equipment to make this dish, you absolutely need a spiralizer if you want to achieve the long cucumber noodles you see in the photo. If you don’t have one, you could always ribbon the cucumbers using a peeler, or just serve them chopped up in the salad (both would be great). Other than that, you’ll need basic equipment, including:

Large pot, for boiling noodles
Large mixing bowl
Measuring cups and spoons
Cutting board
Sharp knife
Small skillet or pan
Can opener

How to make Thai Cucumber Noodle Salad

This recipe is quite simple, but does require one key prep step to ensure your finished salad is crisp and saucy, NOT watery. That key step? Squeeze as much liquid out of your cucumber noodles as possible before adding them to the overall dish. To do this, begin by spiralizing the cucumbers. Lay the spiralized cucumbers onto a clean dish towel and sprinkle lightly with salt. Let sit for 5-10 minutes (the salt will draw out excess water), then gently squeeze them with the dish towel to get all that juice out of there. You’ll be really glad you did, because leaving the cucumbers as-is will make your noodle salad soggy, rather than delish.

Once your cucumbers have been prepped, the rest of the dish comes together in a flash. Boil the noodles until al dente, crush and toast the almonds, and whisk together the sauce. Then, mix everything together, plate on your favorite serving platter, and top with the almonds and some fresh cilantro. It’s so delicious and simple!

Looking for other simple recipes from The Ardent Cook?

Warm Spring Veggie and Wild Rice Salad

Creamy Sausage and Kale Rigatoni

Curried Pumpkin Chickpeas with Cucumber Raita

Recipe Ingredients

For the Noodles

2 medium cucumbers, spiralized

8oz spaghetti, or other long noodle of choice

1/2 cup raw almonds, crushed

Fresh cilantro, for serving

For the Dressing

¾ cup creamy almond butter

¾ cup coconut milk

Juice of 1 lime (approx. 3 Tbsp)

1 Tbsp minced ginger

1 Tbsp minced garlic

Handful cilantro (about 2 Tbsp minced)

2 Tbsp soy sauce (or gluten-free tamari)

1 ½ tsp curry powder

¼ tsp cayenne pepper

Recipe Instructions

Make the noodles: Bring a large pot of water to a boil and cook according to package instructions.
Prep the cucumber: Spiralize the cucumber. Lay cucumber onto a clean dish towel and sprinkle lightly with kosher salt. Let sit for 5-10 minutes, allowing the salt the draw out excess liquid, then wrap in the dish towel and squeeze the liquid out gently.
Make the dressing: In a mixing bowl (or the bowl of a food processor), combine almond butter, coconut milk, lime juice, minced ginger, minced garlic, cilantro, soy sauce, curry powder, and cayenne pepper. Whisk (or process) until thoroughly combined.
Toast the almonds: Heat a clean, dry skillet over medium heat. Toast the nuts for a few minutes, stirring occasionally, until light brown and fragrant.
Assemble the salad: Combine cooked noodles and cucumber noodles with approximately 2/3 of the dressing. Serve topped with the toasted almonds, additional cilantro, and remaining sauce on the side. Enjoy!

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Tandoori Chicken with Caramelized Lemon

My dad has this thing about “sheet pan meals.” He can’t stand them. For starters, they’re usually made using too many ingredients, overcrowding the sheet pans so things steam rather than caramelize. They’re also puzzling because it’s not often a piece of broccoli cooks at the same rate as a potato, so you wind up taking your sheet pan meal out of the oven halfway through cooking to remove things that are past done and let other things keep on roasting. It’s exhausting and the opposite of an easy recipe.

Luckily, this meal is a sheet pan meal that cooks everything to perfection without the fuss. Spiced yogurt creates a tender marinade for this tandoori-like chicken (read: not authentic at all, but still tasty) with cauliflower, onions, chickpeas, and, perhaps my favorite part: caramelized lemon.

If you’ve never roasted lemon slices along with the rest of your meal, you haven’t experienced one of the greatest flavors on Earth. The lemons take on a mellow flavor that is still tangy and bright, but not pucker-inducing, that elevate any basic meal into something great. Don’t skip them in this recipe! Let’s walk through the steps so you too can make Tandoor Chicken with Caramelized Lemon at home!

Ingredients needed to make Tandoor Chicken with Caramelized Lemon

I love this recipe because it uses a pretty basic set of pantry staples that you may already have in your kitchen, plus a few fresh items that are easy to get your hands on.

Here’s everything:

Boneless, skinless chicken thighs

Cauliflower

Olive oil

Plain, unsweetened Greek yogurt (or nondairy alternative)

Fresh lemon juice

Fresh garlic

Fresh ginger

Ground cumin

Ground turmeric

Chili powder

Ground cinnamon

Salt

Fresh cilantro

Canned garbanzo beans

Red onion

Lemon

Cucumber

Tools used to make Tandoor Chicken with Caramelized Lemon

Another reason to love a sheet pan meal that actually works? VERY few dishes. All you need is a good sharp knife, large cutting board, two rimmed sheet trays, a large mixing bowl, and measuring cups and spoons. That’s it!

How to make Tandoor Chicken with Caramelized Lemon

This recipe is simple to pull together. To start, prepare the chicken and cauliflower by patting the chicken dry and cutting the cauliflower into small florets. Next, you’ll mix the marinade in a very large mixing bowl. I recommend a very large bowl so that you can make the marinade, add the chicken and cauliflower directly to it, and cut down on dishes.

Once the chicken/cauliflower have been coated in the marinade, transfer them evenly between the two sheet trays and layer on the sliced onions, lemons, and rinsed chickpeas. Bake everything until the cauliflower is tender and the chicken reaches an internal temperature of 165 degrees Fahrenheit.

To serve, garnish with more chopped cilantro and sliced cucumber. This meal can be enjoyed on its own, served with a side salad, or heartied-up with some rice or naan bread. No matter which way, it’s always delicious!

Looking for more easy recipes?

Try these from The Ardent Cook!

Hidden Veggie Sloppy Joes

Honey Sesame Chicken with Broccoli

Instant Pot Lemongrass Pork Bowls

Recipe Ingredients

2lbs boneless, skinless chicken thighs

2 medium heads cauliflower, cut into florets

¼ cup olive oil

¾ cup plain, unsweetened yogurt

Juice of 1 lemon

5 cloves garlic, minced

1-inch knob ginger, grated

1 tsp ground cumin

1 tsp ground turmeric

1 tsp chili powder

½ tsp cayenne pepper

¾ tsp ground cinnamon

1 ¼ tsp salt

3 tbsp cilantro, minced, plus more for serving

1 14.5oz can garbanzo beans, drained, rinsed, and dried

½ medium red onion, thinly sliced

1 lemon, thinly sliced into rounds

Sliced cucumber, for serving

Recipe Instructions

Preheat the oven to 400 degrees Fahrenheit.
In a very large mixing bowl, combine olive oil, yogurt, lemon juice, garlic, ginger, cumin, turmeric, chili powder, cayenne pepper, cinnamon, salt, and cilantro. Mix well. Add the chicken thighs and cauliflower florets and coat in the yogurt mixture.
Spread chicken and cauliflower out onto two rimmed sheet trays, then scatter the garbanzo beans, red onions, and sliced lemons over the two trays.
Transfer to the preheated oven and cook for 25-30 minutes, until the cauliflower is tender and beginning to brown and the internal temperature of the chicken reads 165 degrees Fahrenheit.
Serve with additional cilantro and sliced cucumbers, if desired. This is a wonderful low-carb, stand-alone meal, or can be served alongside rice or flatbread. Enjoy!

Hidden Veggie Sloppy Joe’s

Man is this recipe good. I almost cringed writing the title because I really hate the idea of “hidden veggie” anything, but I felt like the world needed to know just how versatile and nutrient-packed these SJ’s are. Whether you’re cooking for picky kiddos or just trying to add a bit more vegetables into your dinner, I’ve got you covered with this one-pan wonder of a meal.

Ingredients needed to make Hidden Veggie Sloppy Joe’s

This recipe makes a large amount of SJ filling. It calls for two pounds of ground beef, plus a large portion of food-processed veggies that leaves you with enough for 6-8 servings. I created this recipe on the larger side on purpose, firstly because Jeff eats the equivalent of two adult portions in one sitting and secondly because this recipe works wonderfully for meal prep. The leftovers keep for a solid 5 days in the fridge and it’s incredibly versatile. I serve it over buns, cauliflower rice, mashed potatoes, scooped up with chips, or even eaten with a spoon as-is. If you don’t need this much sloppy joe action in your life, just half the recipe! Here’s what you’ll need:

Grass-fed ground beef
Zucchini
Red bell pepper
Mushrooms, any variety
Yellow onion
Garlic
Canned crushed tomatoes
Canned tomato paste
Maple syrup
Apple cider vinegar
Worcestershire sauce
Salt
Pepper
Hamburger buns, for serving

You may be wondering, can you:

use ground chicken or turkey, instead? Yes! Since ground poultry is leaner than ground beef, I would add two Tbsp cooking oil per pound of meat
substitute other veggies in your kitchen for the ones listed in this recipe? Yes! I have made these using cauliflower, broccoli, carrots, different varieties of mushrooms, hot peppers instead of bell peppers for extra heat, and fresh tomatoes instead of canned. Use what you have and what you like, just keep the amounts the same.
omit the sweetener? Yes, but I would be aware that traditional sloppy joe’s are on the sweeter side. Omitting the sweetener will leave you with more of a chunky Italian meat sauce rather than a sweet sloppy joe flavor. You can, on the other hand, sub out the maple syrup for whatever you’ve got on hand- honey, agave nectar, or other forms of sweetener.
use beef that isn’t grass-fed? Absolutely! Grass-fed is my preference for a multitude of reasons, but regular beef is just fine.

Tools used to make Hidden-Veggie Sloppy Joes

I love this meal for easy, weeknight-friendly meal prep. It comes together in one large skillet or pot, making for easy clean up. You’ll need just five pieces of equipment for this recipe, which are as follows:

Large, deep skillet or soup pot (something with higher walls)
Sharp knife
Cutting board
Food processor
Measuring cups and spoons

How to make Hidden-Veggie Sloppy Joes

As mentioned above, this recipe can happen rather quickly, making it perfect for weeknights. It’s also very kid friendly, if that’s something you’re looking for in the kitchen. I don’t yet have kids, but I can imagine the joy on their faces while helping food process all the veggies in this recipe. Every kid loves to push the button, ya know?

You’ll start by processing all the vegetables in the food processor. You may need to work in batches, because an over-crowded food processor can lead to some veggies being pureed and some being too large. We’re looking for everything to be a nice, uniform mince that is similar in size to pieces of cooked ground beef. Once everything is processed, set it aside.

Brown the ground beef in your large skillet or pot. While the beef cooks, you can measure out the remaining ingredients.

Once the beef has browned, add the minced veggies and let everything cook together for 10-15 minutes, until all the water from the veggies has cooked out. Then, add the remaining ingredients to create the sauce. At this point, the sauce can be done after just 10 minutes. However, if you want even more developed flavor, you can let it go over very low for a few hours, stirring every 20 minutes or so. If I’m making this on a lazy Sunday, I’ll often opt for the longer route, but both options taste delicious!

Serve the sloppy joe’s over whatever your heart desires. Traditionally, they’re served on hamburger buns. I’ve also been known to eat it over rice or cauliflower rice, mashed potatoes, or even as-is with a spoon. Jeff loves to dip tortilla chips into the filling, like a sweeter version of chili on chips. Go for it!

Looking for other veggie-packed recipes?

Try these ideas from The Ardent Cook!

Creamy Roasted Red Pepper Cauliflower Risotto with Chicken Meatballs

Chicken and Dumplings

Instant Pot Lemongrass Pork Bowls

Recipe Ingredients

2lbs grass-fed ground beef

1 large zucchini, minced

2 medium carrots, minced

1 red bell pepper, minced

4oz baby bella mushrooms, minced

½ yellow onion, minced

4 cloves garlic, minced

28oz can crushed tomatoes

6oz can tomato paste

¼ cup maple syrup

3 Tbsp apple cider vinegar

3 Tbsp worcestershire sauce

Salt and pepper, to taste

Hamburger buns, for serving (optional)

Recipe Instructions

Process or very finely mince the zucchini, carrots, bell pepper, mushrooms, onion, and garlic. Set aside.
In a very large skillet, brown the ground beef. Season with salt and pepper,
Add the minced veggies and stir everything together thoroughly. Season again with salt and pepper. Let the mixture cook over medium heat for 10-15 minutes, or until most of the water from the vegetables has cooked out.
Stir in the crushed tomatoes, tomato paste, maple syrup, apple cider vinegar, and Worcestershire sauce. Let the mixture come to a boil, then simmer an additional 10 minutes to let the flavors meld together.
Adjust salt and pepper as needed, and serve over hamburger buns for a traditional sloppy joe. Alternatively, serve over rice, cauliflower rice, or mashed potatoes for a fun twist. Leftovers keep in the fridge for up to 5 days. Enjoy!

Creamy Roasted Red Pepper Cauliflower Risotto with Chicken Meatballs

Another great transitional recipe for those weird days between winter and spring, this creamy risotto-style dish is loaded with vegetables. It’s still warm and comforting, but the overall light feeling of the dish gives a nod towards warmer days ahead. I absolutely love it and I hope you do too!

Ingredients needed to make Creamy Roasted Red Pepper Cauliflower Risotto with Chicken Meatballs

The ingredients are straightforward and veggie-heavy. A few notes on substitutions- I prefer using ground chicken in this recipe, but you could use turkey as well. If using frozen cauliflower rice, it may take longer to rid the pan of liquid before adding the goat cheese, as described below. I find fresh riced cauliflower in the refrigerated produce section in most grocery stores, and generally prefer it to frozen riced cauliflower! Here’s the list of everything you’ll need:

For the meatballs:

Olive oil
Ground chicken
Fresh garlic
Roasted red peppers, jarred
Fresh or dried oregano
Crushed red pepper flakes
Salt and pepper

For the risotto:

Grass-fed butter or ghee
Olive oil
Riced cauliflower
Shallot or yellow onion
Roasted red peppers, jarred
Tuscan kale
Chicken broth
Goat cheese
Whole milk or unsweetened dairy-free milk
Flour or tapioca starch, if gluten-free
Fresh lemon juice
Crushed red pepper
Salt and pepper

Tools used to make Creamy Roasted Red Pepper Cauliflower Risotto with Chicken Meatballs

This is a wonderful meal to make on a weeknight because it’s made using just one large skillet! I prefer using a deeper skillet to make sure there’s enough room in the pan for everything, but you could also use a large Dutch oven if you prefer. Here’s a complete list of equipment for your convenience:

Large, deep skillet (at least 12 inches) or large Dutch oven
Large mixing bowl
Sharp knife
Cutting board
Tongs
Stirring utensil, such as a wooden spoon
Measuring cups and spoons
#40 (1 1/2 Tbsp) cookie scoop, optional

How to make Creamy Roasted Red Pepper Cauliflower Risotto with Chicken Meatballs

As always before beginning a recipe, make sure to read the entire recipe through. Part of stress-free cooking is taking time to do this simple step, as well as chopping and measuring everything that needs to be chopped and measured before you even turn on a burner. If you do those two tasks, I guarantee you’ll feel better tackling whatever recipe you land on, not just including ones I’ve written.

You’ll start by mixing the meatballs and forming them into balls. I like to use a cookie scoop to ensure all of my meatballs are the same size, but it’s not necessary if you don’t have one. You can eyeball them, keeping in mind the recommended size for these meatballs is about 1 1/2 tablespoons per ball.

Once formed, cook the meatballs over medium heat. You’ll need to work in at least two, if not three, batches to ensure your meatballs get a nice browning and don’t just steam from a crowded pan. When a recipe says work in batches, it’s for a reason more than just slowing you down!

After all of the meatballs have cooked, set them aside. In the same skillet you cooked the meatballs, lower the heat slightly and add the butter and olive oil. Stir in the riced cauliflower and scrape up any meatball bits from the bottom of the pan, which are going to add a ton of flavor to this risotto!

After the cauliflower has cooked for 1-2 minutes, add the garlic, onion, roasted red peppers, and chicken broth, then cover and cook for 5-7 minutes until the cauliflower has become tender.

At this point, you’ll remove the lid and check for liquid in the skillet. You can also add the kale at this point. We want to let as much of the liquid evaporate as possible before adding the cheese and milk, which is what gives this dish that “risotto” feeling. To do this, simply continue cooking the cauliflower, uncovered, over medium heat until the liquid has evaporated. Note: If using frozen riced cauliflower, there may be more liquid. Plan to increase the time needed to reduce the liquid.

Next, we’ll make a “slurry” of flour and milk. This is just a fancy way of saying we whisk flour into milk before adding to a hot pan. It helps the dish thicken and leaves us with a creamy “risotto” as the final product. If you’re dairy free, you can swap any unsweetened dairy milk you like. To make the dish gluten-free, as I often do, swap flour for tapioca starch or a gluten-free flour blend. Both options work! Once the slurry is made, add it to the cauliflower along with the goat cheese. Stir everything up until the goat cheese has melted and incorporated, and the whole dish is creamy.

Finally, you’ll stir in the lemon juice and crushed red pepper, then season again with salt and pepper to taste. Add the meatballs back into the skillet and serve hot!

Looking for other one-pan/one-pot recipes from The Ardent Cook?

Chicken and Dumplings

Wild Mushroom Farro with Parmesan and Microgreens

Potato, Leek, and Corn Chowder

Chicken with Nectarines and Crispy Prosciutto

Recipe Ingredients

For the meatballs

2 tbsp olive oil

1lb ground chicken

3 cloves garlic, minced

1 medium roasted red pepper, finely diced, from a jar of roasted red bell peppers

½ tsp dried oregano

A few shakes crushed red pepper flakes

Salt and pepper

For the “risotto”

Two tbsp grass-fed butter or ghee

1 tbsp olive oil

Two 12-14oz bags fresh or frozen riced cauliflower

2 cloves garlic, minced

1 medium shallot or small yellow onion, diced

One 10-12oz jar roasted red peppers (minus the one used in the meatballs), drained and chopped

1 small bunch tuscan kale, stems removed and leaves very thinly sliced

½ cup chicken broth

6oz goat cheese

¾ cup whole milk or dairy free milk of choice

2 tsp flour, GF flour blend, or tapioca starch

Juice of ½ lemon

Pinch crushed red pepper flakes

Salt and pepper, to taste

Recipe Instructions

Combine all ingredients for the meatballs and mix well using your hands or a fork. Form into 1 1/2 tbsp-sized balls. Recipe makes about 15 meatballs, for reference.
Heat olive oil in a large skillet over medium heat. Working in batches, cook meatballs, flipping often to brown them on all sides, until cooked through, approximately 5-6 minutes. When all meatballs are cooked, set aside.
Make the risotto. Lower the heat slightly and add the butter and olive oil. Add the riced cauliflower and scrape up any bits of meatballs from the bottom of the pan. Season with salt and pepper and let cook for 1-2 minutes.
Add the garlic, onion, chopped roasted red peppers, and chicken broth. Cover and cook for 5-7 minutes, until the cauliflower is tender.
Remove the lid and check for liquid in the pan. Continue cooking, uncovered, over medium heat until all of the liquid from the cauliflower has evaporated.
While the liquid evaporates, vigorously whisk the flour into the milk to form a slurry. Once all the liquid has evaporated, stir in the goat cheese and the milk slurry and continue stirring until thickened.
Stir in the lemon juice and crushed red pepper flakes. Season once more with salt and pepper to taste, add the meatballs back into the skillet to warm, then enjoy!

Miso Ginger Meatballs

Miso Ginger Meatballs are little bombs of umami flavor perfect for adding protein to any meal or serving as a delicious appetizer. Made using just 8 ingredients and baked in the air-fryer or oven, these meatballs are quick to whip up and great for meal prep, if that’s your thing. You may consider doubling the recipe if you’re feeding a larger family or adding them to lunches for the week, as this recipe makes approximately 15 meatballs.

Ingredients needed to make Miso Ginger Meatballs

As mentioned, you only need 8 ingredients to make these meatballs, and many of them are pantry staples. Here’s the list:

85/15 grass-fed ground beef
Fresh garlic
Fresh ginger
Soy sauce or tamari
Rice vinegar
White miso
Salt
Black pepper
Scallions (optional, for serving)

Tools used to make Miso Ginger Meatballs

To make these meatballs, you’ll really only need a few kitchen tools. The mandatory items you’ll need are as follows: cutting board, sharp knife, measuring spoons, mixing bowl, and an air fryer OR rimmed baking sheet (if using oven method). If you’d like to make your life slightly easier, I’d also recommend a #40 cookie scoop (this fits about 1 1/2 tbsp) to make sure each meatball is the same size, as well as a microplane or citrus zester for grating the garlic and ginger. Both of those items are completely optional, however. That’s all you need to make delicious meatballs in no time!

How to make Miso Ginger Meatballs

This recipe is as simple as combining all the ingredients, shaping the meatballs, and baking. It’s really that easy. No eggs, no breadcrumbs, no fuss. There is one caveat, which is that you really should use 85/15 ground beef. The fat ratio is very important to achieving juicy meatballs without adding extra ingredients, so don’t go any leaner than that ratio. I beg!

If using an air-fryer, I like to line the basket with parchment and bake the meatballs in two batches so they get nice and crispy outside while staying juicy inside. Adding all the meatballs at once would make for a crowded air-fryer and soggy, not crispy meatballs. If using the oven method, it’s helpful to line the baking sheet with parchment to minimize sticking, but you could also just spray your pan very well to avoid this issue.

Once baked, I let them cool slightly before topping with scallions (and sometimes cilantro) and devouring. They’re so delicious!

Looking for other make-ahead recipes for meal prep and beyond?

Try these ideas from The Ardent Cook!

Buffalo Chicken Tacos with Celery Salsa

Instant Pot Lemongrass Pork Bowls

Harvest Kale Salad with Butternut Squash, Blue Cheese, and Golden Raisins

Recipe Ingredients

1lb 85/15 ground beef

2 cloves garlic, minced or grated

½ inch piece ginger, minced or grated

1 tbsp soy sauce

1 tsp rice vinegar

3 tbsp white miso

½ tsp salt

½ tsp black pepper

Scallions, optional, for serving

Recipe Instructions

Preheat the air-fryer or oven to 400 degrees Fahrenheit. Line the air-fryer basket or sheet tray with parchment paper.
Combine all ingredients except scallions in a mixing bowl and mix thoroughly. Using a #40 cookie scoop, or a large spoon, scoop approximately 1 1/2 tbsp of the meat mixture into your hands and roll to form a meatball. Repeat until all the meatballs are formed.
If air-frying, bake the meatballs in two batches. Lower the temperature on the air-fryer to 390 and cook for 9 minutes, then repeat with the second batch.
If baking, add the meatballs to the prepared sheet tray and bake for 15-20 minutes, or until internal temperature reaches at least 155 degrees and the meatballs are beginning to brown on the outside.
Garnish with sliced scallions, if desired, and serve hot. Enjoy!

Baked Feta Pasta with Broccoli, Lemon, and Minty Kale Pesto

When I saw that TikTok pasta trend with the baked feta and tomatoes, I knew I had to try it (and try to do it better). I think I succeeded with this delicious take on the viral dish, but I’ll let you be the judge of that. I swapped tomatoes for broccoli for a little green veggie overhaul (and because tomatoes aren’t in season for me right now), then added fresh lemon to brighten the dish. The pasta is finished off with a quick pesto made with fresh mint, kale, olive oil, lemon juice, and spices and it really takes this pasta over the edge in terms of fresh flavor.

Ingredients needed to make Baked Feta Pasta with Broccoli, Lemon, and Minty Kale Pesto

If you’ve seen the viral video of this pasta, you probably know the majority of the ingredients you need. This recipe will not work with store-bought crumbled feta, so be sure to get an 8oz block. Here’s the full list:

Pasta
Broccoli
Feta cheese block
Olive oil
Crushed red pepper flakes
Lemon juice and zest
Fresh kale
Fresh mint
Fresh garlic
Honey
Salt

Tools used to make Baked Feta Pasta with Broccoli, Lemon, and Minty Kale Pesto

To make this recipe, you’ll need a few kitchen tools. First, a large pot to boil the pasta, as well as a 9x13in baking dish. Additionally, you’ll want to have a large cutting board, sharp knife, food processor or high speed blender, a microplane or cheese grater (for zesting), and measuring cups. That’s it!

How to make Baked Feta Pasta with Broccoli, Lemon, and Minty Kale Pesto

You’ll begin by preheating your oven and bring a pot of water to a boil. Chop the broccoli into small florets and arrange in a baking dish around a block of feta cheese. Drizzle with olive oil and bake for 25 minutes.

Meanwhile, you’ll cook the pasta according to package directions, making sure to reserve 1/2 cup of the cooking water just before draining.

To make the pesto, combine all the ingredients into a food processor or high speed blender, then blitz until a pesto forms. You may need to add more olive oil to achieve desired consistency, as well as additional honey and/or salt to taste.

Once the feta and broccoli have baked, toss the feta with the broccoli and pasta water in the baking dish to create a creamy mixture. Add the pasta and a couple tablespoons of the pesto and gently toss again, coating the pasta in the sauce. Top with lemon zest, additional pesto if desired, and serve immediately!

Looking for other delicious pasta dishes?

Try these recipes from The Ardent Cook!

Wild Mushroom Farro with Parmesan and Microgreens

Creamy Green Goddess Pasta

Vegetarian Bolognese

Recipe Ingredients

For the pasta

1lb pasta

1 medium head broccoli, cut into small florets

1 8oz block feta

½ cup olive oil, divided

¼ tsp crushed red pepper flakes

Zest of 1 lemon

½ cup pasta cooking water, reserved

For the pesto

Juice of ½ lemon

¼ cup olive oil

¼ cup fresh kale, packed

⅛ cup fresh mint, packed

1 small garlic clove

1 tsp honey

½ tsp salt

Recipe Instructions

Preheat the oven to 400 degrees. Arrange broccoli florets around feta block in a large glass baking dish. Drizzle all over with ½ cup olive oil, then season with crushed red pepper flakes. Bake for 25 minutes, or until broccoli is tender and beginning to crisp up.
Meanwhile, cook pasta according to package instructions, reserving ½ cup of the cooking liquid before draining. Set pasta and reserved water aside.
Combine lemon juice, olive oil, kale, mint, garlic, honey, and salt in a food processor or high speed blender. Pulse until a pesto forms. Additional olive oil may be needed to achieve desired texture.
Remove the baking dish from the oven and add pasta cooking water. Stir to combine immediately, mixing the feta with the water to create a cheesy sauce. Gently fold in the cooked pasta and approximately 2 tbsp of the minty kale pesto. Serve immediately, topped with fresh lemon zest and additional pesto, if desired. Leftover pasta can be reheated on the stovetop or in the microwave, and leftover pesto should be stored in the fridge in an airtight container for up to 3 days.

Chicken and Dumplings

Chicken and Dumplings is a classic comfort food recipe. I grew up eating this on school nights, coming home from winter track practice to smells of chicken soup and biscuit batter. The base of this dish is a slightly thickened-up chicken soup…. not as thick as a chicken pot pie filling, but more stick-to-your-ribs than traditional soup. Then, free-form biscuits get dropped into the bubbling soup and steamed until you have a dozen pillowy dumpling floating and waiting to be devoured. It’s so good!

Ingredients needed to make Chicken and Dumplings

This recipe requires the typical myriad of chicken soup ingredients; celery, carrots, onions, sage, thyme, etc. I love this dish because of the versatility. It’s great for a warming family dinner, to serve to guests (if we can ever have those again), or to prep for a few days of lunches. It also transitions seamlessly between all-purpose flour and a 1-1 gluten free flour blend, so there are no issues if you need to eliminate the gluten. You’ll see options to make this meal dairy-free as well in the recipe section. Here’s the full list:

Butter (or olive oil)
Shredded chicken
Yellow onion
Carrots
Celery
Garlic
All-purpose flour (or 1-1 GF flour blend)
Chicken broth
Heavy cream (or full-fat unsweetened coconut milk)
Fresh sage
Fresh thyme
Frozen peas (optional)
Fresh parsley
Eggs
Baking powder
Baking soda
Milk (or full-fat unsweetened coconut milk)

Tools used to make Chicken and Dumplings

I can’t say it enough- I love soups. They require so few tools to pull off and they’re really hard to mess up. LOVE them. Here are all the tools you’ll need to make these Chicken and Dumplings easily:

Sharp knife
Cutting board
Large Dutch oven with lid (or a soup pot)
Medium mixing bowl
Measuring cups and spoons
A wooden spoon
A ladle, for serving
#40 (~1.5 tbsp) cookie scoop (optional, but very useful)

How to make Chicken and Dumplings

As mentioned above, this recipe is very akin to a traditional chicken soup crossed with a chicken pot pie filling. The process starts the same as any other soup, by chopping your onions, carrots, celery, and garlic and cooking them down in some butter. Once the veggies have started to take on a little color, you’ll sprinkle in some flour and fresh herbs to coat the veggies, then pour in the chicken broth and heavy cream. You’ll let the soup simmer over medium heat, stirring here and there, until it thickens up slightly.

While the soup thickens, you’ll prepare a basic biscuit batter of flour, an egg, butter, milk, and a few other ingredients. The batter will be a touch thicker than, say, a pancake batter, but you won’t believe how the dumplings cook up in the soup. It’s amazing!

Once the soup has thickened, add the shredded (and already cooked!) chicken and frozen peas, if using, to the pot. Taste for salt and pepper and adjust accordingly. Lower the heat so the soup is no longer boiling, then use a cookie scoop (or a small measuring cup) to drop roughly 2 tbsp worth of batter into the soup.. The batter will immediately come together to form floating dumplings once it hits the heat, then just keeping adding little scoops until all of the batter is used. Cover the pot completely and walk away for 15 minutes, then return to find the most amazing pot of chicken and dumplings! I love to serve this with fresh parsley over top and an extra crack of black pepper. That’s it!

Looking for other stick-to-your-ribs recipes?

Try these ideas from The Arden Cook!

Pork Chile Verde

Instant Pot French Onion Quinoa Beef Stew

Potato, Leek, and Corn Chowder

Recipe Ingredients

For the Soup

2 tbsp salted butter (or ghee)

1 medium yellow onion, diced

3 medium carrots, finely chopped

5 stalks celery, finely chopped

2 cloves garlic, minced

2 tbsp all-purpose flour (or 1-1 GF flour blend)

4 ½ cups chicken broth

½ cup heavy cream (or full-fat coconut milk)

1 tbsp fresh sage, chopped (or 1 tsp dried)

1 tbsp fresh thyme, chopped (or 1 tsp dried)

2 cups cooked, shredded chicken

1 cup frozen peas (optional)

Chopped fresh parsley, for serving (optional)

Salt and freshly ground black pepper, to taste

For the Dumplings

1 cup plus 3 Tbsp all-purpose flour (or 1-1 GF flour blend)

1 ½ tsp baking powder

Rounded ¼ tsp baking soda

½ cup milk (or full-fat coconut milk)

5 tbsp butter, melted (or ghee)

1 large egg

¾ tsp salt

½ tsp freshly ground black pepper

Recipe Instructions

Heat butter in a large Dutch oven over medium heat. Once melted, add onions, carrots, celery, and a pinch each of salt and pepper. Sauté 4-5 minutes, until onions are translucent. Add garlic and cook 1-2 minutes more.
Sprinkle in 2 Tbsp flour and the fresh herbs, then stir to coat the vegetables. Pour in the chicken broth, stirring constantly to avoid flour clumping. Then, add the heavy cream. Simmer over medium-low for 10-12 minutes, stirring occasionally, until the soup has thickened slightly.
Meanwhile, make the dumpling batter. Combine all ingredients in a mixing bowl and mix thoroughly. Set aside.
Once the soup has thickened, stir in the shredded chicken and frozen peas, if using. Lower the heat and ensure the soup is not bubbling, then use the cookie scoop or a small 1/4 cup measuring cup filled halfway to drop scoops of batter into the hot soup. The dumplings will immediately start to form and rise to the top. Repeat until all the batter has been scooped into the soup, then cover and simmer for 15 minutes.
Remove the lid and garnish the soup with fresh parsley and another crack of black pepper. Ladle into bowls, ensuring every bowl gets plenty of soup and at least 1-2 dumplings each, and serve hot. Enjoy!

Buffalo Chicken Tacos with Celery Salsa

Buffalo Chicken Tacos with Celery Salsa are your new favorite way to eat buffalo chicken. Perfect for a quick dinner, party appetizer, or game-day treat, these tacos are simple to pull together and crisp up in the oven in no time. Plus, the celery salsa is unexpected in the best way. Yes, you read that right, I said celery salsa. Never heard of it? I hadn’t either until I dreamed up this recipe and honestly, I was unsure of myself when I got in the kitchen to test it out. But trust me, you do NOT want to skip out on making this delicious condiment. Let’s get to making some tacos!

Ingredients needed to make Buffalo Chicken Tacos with Celery Salsa

This recipe calls for cooked and shredded chicken, which is simple to do on the stove, in the Instant Pot, or pulled from a store-bought rotisserie chicken ahead of time. I love to make mine in the Instant Pot with a little splash of water and hot sauce then cooked on high pressure for 12 minutes. It shreds in seconds between two forks every time. Once you’ve got your cooked chicken, the recipe comes together in a snap. Here’s what you’ll need:

Boneless, skinless chicken breast
Hot sauce
Butter
Coconut or brown sugar
Soft corn tortillas
Avocado oil
Grated/shredded cheddar cheese
Celery
Jalapeno
Red onion
Cilantro
Fresh lime juice
Avocado
Salt

Tools used to make Buffalo Chicken Tacos with Celery Salsa

When it comes to recipes, this one requires minimal tools to execute it. All you really need is a medium saucepan, two sheet trays, a knife, a cutting board, and a mixing bowl. That’s it!

How to make Buffalo Chicken Tacos with Celery Salsa

As mentioned above, you’ll need to cook and shred 1-1.5lbs of boneless, skinless chicken breast ahead of time. You could do this in the Instant Pot as described above, or simply grab yourself a rotisserie chicken from the store and shred it. Either way, once you have your shredded chicken, this recipe takes less than 30 minutes to pull together.

You’ll make a simple wing sauce by combining hot sauce, butter, and either coconut or brown sugar and simmering it for a few minutes on the stove until the sugar has dissolved. Add the shredded chicken and stir to thoroughly combine.

Next, you’ll microwave some corn tortillas for about 30 seconds until they’re very pliable. Lay them flat on a sheet tray and brush each side with avocado oil, then layer on some shredded cheddar on the top half of each tortilla. Add buffalo chicken on top followed by a bit more cheese, then fold the tortillas over to create a taco. It’s helpful to flip each taco over (onto the side that you first put the cheese on) to help them stay closed, and you can also place another sheet tray on top to help them stay closed for the first few minutes of cooking. Let them bake for 10-12 minutes total, removing the top sheet tray after 3 minutes or so, then flipping over halfway through to allow the other side to crisp.

While the tacos bake, make the celery salsa. Combine the celery, red onion, jalapeno, cilantro, fresh lime juice, and a pinch of salt and mix. Set aside.

Finally, you’ll top the tacos with the celery salsa and some fresh avocado and enjoy!

Looking for more easy dishes like these tacos?

Try these other recipes from The Ardent Cook!

Creamy Sausage and Kale Rigatoni

Mom’s Checkerboard Chicken Chili

Broccoli Salad with Quick Homemade Ranch

Recipe Ingredients

1- 1 ½ lbs boneless, skinless chicken breast (about 2 breasts), cooked and shredded

⅓- ½ cup hot sauce, such as Frank’s, divided

2 tbsp butter

1 ½ tbsp coconut or brown sugar

12-15 soft corn tortillas

2 tbsp avocado oil

1 cup grated cheddar cheese

5 stalks celery, finely diced

1 small jalapeno, seeded and finely diced

½ red onion, finely diced

¼ cup cilantro, chopped

Juice of ½ lime

Salt

Recipe Instructions

Preheat the oven to 425 degrees Fahrenheit. In a medium saucepan, combine hot sauce, butter, and coconut sugar and simmer for 3-4 minutes until sugar has dissolved. Stir in the shredded chicken and fully coat in the buffalo sauce.
Microwave the corn tortillas for 20-30 seconds until very pliable. Place them on one of the sheet trays and brush both sides with avocado oil. Working only in the top semicircle of each tortilla, layer some shredded cheese, buffalo chicken, then more shredded cheese. Fold the tortilla over to form a taco, and repeat until all tacos are filled and folded.
If the tacos aren’t staying closed, place the second sheet tray on top of the tortillas to help them stay shut. Bake for 2 minutes, then remove the sheet tray and continue baking for an additional 8-10 minutes, flipping halfway through, until the tacos are crispy and the cheese is melted.
While the tacos bake, make the celery salsa. Combine the celery, jalapeño, red onion, cilantro, fresh lime juice, and salt to taste. Mix well and set aside.
Let the tacos cool slightly, then serve topped with the celery salsa and fresh avocado. These tacos also taste wonderful with a side of ranch or bleu cheese dressing and extra hot sauce. Enjoy!

Pork Chile Verde

Pork Chile Verde is an easy and delicious way to infuse some flavor into your weekly meals. Made in either the Instant Pot or slow-braised in the oven or slow-cooker, this pork is delicious served in tacos, over nachos, alongside veggies or a crunchy salad, or as is. My own personal favorite way to eat this pork chile verde is to stir in some fresh or frozen corn, canned beans, diced zucchini, and some greens like spinach or kale for a flavorful pork stew topped with radishes and whatever cheese I’ve got on hand. It’s SO good and perfect for a cold winter meal. Read on for the recipe as well as three different methods to cook this chile verde (Instant Pot, slow-cooker, or oven)!

Ingredients needed to make Pork Chile Verde

To start this recipe, you can choose between making your own salsa verde or using a store-bought ones. Both options are great, but I will say that the homemade salsa verde is next-level. Using just a few fresh ingredients, your broiler, and a blender, you can have homemade salsa verde in under 15 minutes. It’s AMAZING. Here’s everything you’ll need:

For the salsa verde:

Fresh tomatillos
Poblano peppers
Jalapeno peppers
Yellow or white onion
Garlic
Cilantro

For the pork:

Pork tenderloin
Avocado oil
Chicken broth
Ground cumin
Dried oregano
Fresh lime juice
Salt
Pepper
Radishes
Cilantro

Tools used to make Pork Chile Verde

Depending on which method you choose to make this chile verde, and whether you choose to make your own salsa, the tools required to execute this dish will vary. Luckily, there isn’t anything out of the ordinary required! I’ll list the tools needed if you make the recipe exactly as written, including the homemade salsa verde. Here’s the list:

For the salsa verde:

Rimmed sheet tray
High-speed blender

For the pork:

Sharp chef’s knife
Instant pot, slow cooker, or large Dutch oven with a lid
Tongs
Two forks, for shredding meat

How to make Pork Chile Verde

This recipe looks and sounds a bit more complicated than it looks. You’ll begin by preparing your vegetables to roast under the broiler. Remove the husks from your tomatillos, halve and seed the peppers, remove the skin and quarter the onion, and peel the garlic cloves and add to a sheet tray. Drizzle all over with avocado oil, then place on the top rack directly under the broiler. Let them roast approximately 10-12 minutes until the skins are charred and the vegetables have begun to release their juices and soften. Add everything to a high-speed blender with a pinch of salt and pureé until smooth.

Once you’ve made your salsa, you’ll want to prepare the pork for searing. Cut it into roughly 2-inch pieces and heat some avocado oil in your cooking vessel of choice. My preferred method is the Instant Pot for time’s sake, but using a slow cooker or Dutch oven works great as well. Be sure to see the full slow cooker instructions in the recipe below, as you’ll need to sear the meat in a different pot before adding to the slow cooker.

Sear the meat in the hot oil, working in batches to avoid crowding the pan. Once all the meat is seared, add it back to the pot and cover with the salsa verde and chicken broth. Stir in the cumin, oregano, and a pinch each of salt and pepper, and let it cook!

You’ll know the meat is finished when it is falling apart and easily shreds using two forks. Serve this pork inside tacos or over nachos, with added veggies for a quick stew, or scooped onto a fork and devoured as is.

Looking for other easy and flavorful protein options?

Try these recipes from The Ardent Cook!

Harissa Chicken Thighs

Gorgonzola-Stuffed Chicken with Delicata Squash

Mediterranean Grilled Strip Steak

Recipe Ingredients

1 pound fresh tomatillos, husks removed, quartered

2 large poblano peppers, halved and seeded

2 jalapeño peppers, halved and seeded

1 yellow onion, skinned and cut into 6 wedges

4 cloves garlic, skinned

1 cup cilantro leaves and stems, packed

2.5-3 pounds pork tenderloin, trimmed and cut into 2-inch pieces

2 Tbsp avocado oil

2 cups chicken broth

1 tsp ground cumin

1 Tbsp dried oregano

Juice of 1 lime

Salt and pepper, to taste

Fresh radishes, thinly sliced (optional, for serving)

Additional cilantro, for serving

Recipe Instructions

For the salsa verde

Prepare vegetables as directed and add to a large rimmed sheet tray. Drizzle with avocado oil and broil on high on the top rack of the oven for 10-12 minutes, or until skins are black and blistered and vegetables are beginning to soften and release their juices.
Add to a high-speed blender with a pinch of salt and blend until smooth. Adjust seasonings as needed to taste. Set aside. Alternatively, one 16oz jar of store-bought salsa verde may be substituted.

Instant Pot Method (preferred)

Prepare pork as directed and season all over with salt. Turn the Instant Pot to the sauté function and heat avocado oil. Working in batches, sear the pork on all sides.
Add all of the seared pork back into the IP and top with the salsa verde, chicken broth, cumin, oregano, and a pinch each of salt and pepper. Stir to combine. Close the lid and place vent to “sealing” position, then cook on manual high pressure for 35 minutes. Allow for 10-15 minutes of natural pressure release, then quick release the remaining steam before opening the lid.
Shred the pork using two forks. Stir in the fresh lime juice and taste the chile verde for salt and pepper, then add to taste. Top with thinly sliced radishes and cilantro, or add to tacos, nachos, a stew, or enjoy with eggs in the morning.

Slow-Cooker Method

Prepare pork as directed and season all over with salt. Heat avocado oil in a large skillet over medium-high heat and sear the pork on all sides, working in batches as necessary to avoid crowding the pan.
Transfer the seared pork to the slow-cooker and top with the salsa verde, chicken broth, cumin, oregano, and a pinch each of salt and pepper. Stir to combine. Cook on low for 5-6 hours, or on high for 2.5-4 hours. The meat is finished when it is falling apart and easily shreds using two forks.
Shred the meat, then stir in the fresh lime juice and season with salt and pepper to taste. Top with thinly sliced radishes and cilantro, or add to tacos, nachos, a stew, or enjoy with eggs in the morning.

Oven Method

Preheat the oven to 350 degrees Fahrenheit. Prepare pork as directed and season all over with salt. Heat avocado oil in a Dutch oven over medium-high heat and sear the pork on all sides, working in batches as necessary to avoid crowding the pan.
Add all of the seared pork to the Dutch oven and top with the salsa verde, chicken broth, cumin, oregano, and a pinch each of salt and pepper. Stir to combine. Cover and bake for 1.5-2.5 hours, checking periodically, until the pork is falling apart and easily shreds using two forks.
Shred the meat, then stir in the fresh lime juice and season with salt and pepper to taste. Top with thinly sliced radishes and cilantro, or add to tacos, nachos, a stew, or enjoy with eggs in the morning.

Harissa Chicken Chopped Salad

Harissa Chicken Chopped Salad is a healthy main-course salad that still feels hearty and keeps you full. Loaded with crisp veggies, salty feta, and slightly spicy harissa chicken thighs, this salad is perfect for a weeknight or busy weekend meal. To save even more time, you can buy pre-marinated harissa chicken thighs from everyone’s favorite grocer, Trader Joe’s, or try my delicious copycat recipe, available here. I love topping this salad with a quick homemade lemony herb dressing (details included in recipe), but if you aren’t in the mood to make your own, I would highly recommend a store-bought ranch.

Ingredients needed to make Harissa Chicken Chopped Salad

My recipe for Harissa Chicken Chopped Salad includes some of my favorite veggies to add to a salad, but don’t let me stop you there. In my experience, the more a salad has in it, the better it gets. This would also be delicious with some halved cherry tomatoes, a different kind of cheese, fresh corn, roasted broccoli, etc. The options for customization are endless! Here’s the full list of ingredients for the salad:

Romaine lettuce
Harissa chicken thighs (recipe here)
Cucumber
Carrots
Radishes (I love watermelon radishes in this salad)
Avocado
Feta cheese
Pomegranate arils
Crispy chickpeas
Cilantro

If you also want to make my favorite easy dressing that compliments this salad perfectly, here’s what you’ll need:

Tahini
Dijon mustard
Lemon juice
Cilantro
Salt and pepper

Tools used to make Harissa Chicken Chopped Salad

This salad comes together using the most minimal of kitchen tools. All you need is a few kitchen staples and you’re ready to eat! I used the following tools to make this salad happen:

Large cutting board
Chef’s knife
Large mixing bowl or serving plate
Small mixing bowl, optional if making homemade dressing
Measuring cups and spoons, optional if making homemade dressing
Whisk, optional if making homemade dressing
Air fryer, optional if making homemade crispy chickpeas

How to make Harissa Chicken Chopped Salad

This dish is as simple as chopping and plating. If you plan to make your own harissa chicken thighs using my recipe, you’ll want to do that as the first step. The chicken thighs don’t take very long as they’re absolutely worth the effort, trust me!

You’ll begin by chopping everything you need for the salad, including the lettuce, cucumbers, carrots, radishes, avocado, and cilantro. Add it all to a large mixing bowl or serving plate, crumble the feta and sprinkle the pomegranate arils on top, then add the crispy chickpeas. You can make these using a simple recipe for Air Fryer crispy chickpeas, available here, or just grab a bag of them already made from the store.

To make the lemony herb dressing, combine all ingredients in a small mixing bowl and whisk until smooth. Alternatively, you could add all ingredients to a food processor or high-speed blender for an even smoother consistency, but I personally enjoy the texture of the chopped herbs in this dressing. Both methods are excellent and the flavor remains the same!

Slice the chicken and add it to the salad, then drizzle all over with the lemony herb dressing (or dressing of your choice)! It’s so good and the perfect hearty salad for any day of the week.

Looking for other simple, healthy recipes?

Try these ideas from The Ardent Cook

Honey Sesame Chicken with Broccoli

Instant Pot Lemongrass Pork Bowls

Warm Roasted Cauliflower Salad

Recipe Ingredients

2 heads romaine lettuce, chopped

Harissa Chicken Thighs, cooked and chopped (store-bought available at Trader Joe’s, or homemade)

1 large cucumber, seeded and chopped

2 medium carrots, thinly sliced or shredded

Handful of assorted radishes, thinly sliced

1 avocado, quartered

1/2 cup feta cheese, crumbled

1/4 cup pomegranate arils

1/2 cup crispy chickpeas (store-bought, or homemade)

1/8 cup cilantro, chopped, for serving

For the Lemony Herb Dressing

⅛ cup tahini

Juice and zest of 1 whole lemon

1 TBSP dijon mustard

⅛ cup finely chopped cilantro

3 TBSP water, or more if thinner consistency is desired

Salt and pepper, to taste

Recipe Instructions

Combine the chopped lettuce, cucumber, carrots, radishes, avocado, and cilantro in a large mixing bowl or arrange on a serving plate. Crumble the feta and scatter the pomegranate arils and crispy chickpeas on top.
Make the dressing, if using. Add the tahini, lemon juice and zest, dijon mustard, cilantro, water, salt, and pepper to a small mixing bowl and whisk until combined.
Slice the chicken and arrange it on top of the salad. Drizzle with the dressing and serve immediately. To store in the fridge, do not dress the salad. Leftovers keep very well undressed in an airtight container, with the dressing added once you are ready to eat. Enjoy!