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A simple olive oil dip with garlic and herbs! It’s loaded with tons of flavor, and comes together in just a few minutes. Make this easy appetizer for your next party or potluck.

overhead image of garlic and herb olive oil dip on a plate.

What You’ll Need to Make Garlic and Herb Olive Oil Dip

Garlic – Duh! Add plenty of fresh minced garlic to your dip. Heck, you can even add more than 3 cloves if you want. More garlic = more better …or at least I think so!

Dried Oregano – Dried oregano is a pantry staple in my opinion. It freshens up any dish, but is dried so you don’t have to worry about it ever going bad. I used 2 teaspoons in this garlic and herb olive oil dip recipe, but feel free to use as much or as little as you’d like. OR, replace the dried oregano with your favorite dried herb or herb blend.

Garlic Powder – Because there can truly never be too much garlic! A touch of garlic powder works to amp up that incredible fresh garlic flavor.

Olive Oil – For an especially delicious olive oil dip, use good quality olive oil like this! I’m a firm believer that high-quality olive oil tastes better. And since we’re not cooking or heating the olive oil in this recipe, you’ll actually be able to taste it. So, skip the cheap stuff for this particular recipe.

Parsley – Fresh chopped parsley is the cherry-on-top of this dip! While optional, I highly recommend you add some. It adds tons of fresh and delicious flavor.

garlic and herb olive oil dip on a plate with bread on the side.

Tips and Tricks

  • Have fun with this recipe! You can jazz up this garlic and herb olive oil dip however you’d like. Replace the dried oregano with dried Italian seasoning, use as much or as little garlic as you’d like, or throw in some fresh grated parmesan cheese for even more flavor!
  • Serve this dip with any kind of bread. I enjoyed mine with classic french bread – but focaccia, or even sourdough would make for a great pairing. Or, if you’re up for a little fun, drizzle this oil on a sandwich!
  • Prep it ahead of time! Making this olive oil dip for your next party? You can prep it up to one week in advance. Then, simply store in an airtight container at room temperature until ready to serve. Doing this actually amps up the flavor, since the garlic and herbs have more time to marinate in the olive oil!

This Garlic and Herb Olive Oil Dip is….

bread being dipped into garlic and herb olive oil dip.
5 from 1 vote

Garlic and Herb Olive Oil Dip

A simple olive oil dip with garlic and herbs! It’s loaded with tons of flavor, and comes together in just a few minutes. Make this easy appetizer for your next party or potluck.
Print Pin Rate
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 8 servings

Ingredients

  • 3 large garlic cloves, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • pinch of red pepper flakes
  • 1/2 cup good quality olive oil
  • bread, for dipping
  • fresh chopped parsley, optional

Instructions

  • Add garlic, dried oregano, garlic powder, salt, and red pepper flakes to a medium shallow bowl or plate with high sides.
  • Pour in the olive oil, then stir to combine. Top with an optional sprinkle of fresh chopped parsley, and serve with bread for dipping!

Nutrition

Calories: 300kcal

This avocado salad is BURSTING with fresh herbs and vegetables! Perfectly ripe avocado, juicy tomatoes, crisp cucumber, and tangy red onion tossed in fresh lemon juice and olive oil. This super quick and easy salad recipe comes together in one bowl, and in under 5 minutes!

super close-up image of avocado salad

What You’ll Need To Make Avocado Salad

Avocados – Duh! The main ingredient, the stars of this show, are two perfectly ripe large avocados. How can you tell when an avocado is ripe? Give it a gentle squeeze, and if the skin feels firm but gives a little, then your avocado’s ripe and ready to use in this salad! However, if your avocado feels especially hard and doesn’t give at all when squeezed, then it’s not ripe and should be left at room temperature overnight to ripen.

Lemon Juice – A squeeze of fresh lemon juice gives this salad a nice touch of acidity and brightness! The lemon juice also helps to preserve the freshness of the vegetables in this dish. Though if you don’t have any lemon juice, a touch of apple cider vinegar will work too.

Fresh Herbs – Use any kind of fresh herb you’d like! I used fresh basil and OMG it was delicious. But I’ve also made this plant-based meal with fresh cilantro and fresh parsley, both of which were just as tasty.

Salt – I swear by lightly salting avocado, no matter what dish it’s in. A tiny pinch of salt brings out the rich, creamy, almost buttery taste in avocado. And if you don’t already have some, I highly recommend investing in some flaky sea salt. For this salad recipe, wait until the very end to add the salt. Salt, while enhancing flavor, will also turn the avocado brown. Therefore, to keep your avocado salad looking as bright and fresh as possible, salt the salad right before serving!

avocado salad in a bowl with serving utensils.

Tips and Tricks

  • If you’d like to prep this recipe ahead of time, then prep all ingredients except the avocado. Once avocado is removed from its skin and exposed to air, it’ll brown pretty quickly. This browning doesn’t mean the avocado’s gone bad, and won’t at all affect the taste, though it simply won’t look as pretty. Therefore, chop and prep all other herbs and veggies, then toss in the avocado and salt right before serving to keep it looking vibrant and fresh!
  • Enjoy this avocado salad as-is, or add in your favorite plant-based protein for a heartier meal. A can of drained beans, a cup of lentils, or some crispy cubed tofu would all go perfectly in this salad! Though if not vegan, feel free to serve this salad as a side dish to roast chicken, pan-seared salmon, or really any main course.
  • Store leftover avocado salad in an airtight container. Though before securing the lid, press a piece of plastic wrap over the veggies so that it comes into contact with the top of the salad. This’ll help prevent the avocado from turning brown, and lock in freshness for up to three days!
overhead image of avocado salad in a bowl with lemon on the side

This Avocado Salad Is…

Fresh Avocado Salad (ready in 5 minutes!)

0 from 0 votes
Recipe by Samantha Course: SaladsDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

0

minutes
Total time

5

minutes

This avocado salad is BURSTING with fresh herbs and vegetables! Perfectly ripe avocado, juicy tomatoes, crisp cucumber, and tangy red onion tossed in fresh lemon juice and olive oil. This super quick and easy salad recipe comes together in one bowl, and in under 5 minutes!

Ingredients

  • 2 large avocados, diced

  • 1 cup grape tomatoes, halved

  • 1/2 red onion, thinly sliced

  • 1/2 English cucumber, sliced

  • 2 tablespoons lemon juice

  • 1 tablespoon olive oil

  • 1/4 cup fresh chopped herbs, such as cilantro, parsley, and/or basil

  • big pinch of salt

  • fresh cracked black pepper, to taste

Directions

  • Add all ingredients except salt and black pepper to a large bowl and toss to combine.
  • Just before serving, sprinkle in salt and black pepper, then eat immediately.

Recipe Video

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This dairy-free clam chowder is irresistibly creamy, without any actual cream! This easy one-pot recipe is loaded with clams and restaurant-quality flavor.

a bowl of dairy-free clam chowder with a spoon in it

Clam chowder was one of those dishes that I quit cold-turkey when I went dairy-free. It was by no means easy, but it had to be done. Dairy-free clam chowder simply doesn’t exist on a menu anywhere (at least that I’m aware of). To me, and all my other non-dairy friends out there, I feel sorry for us!

I grew up in New England, and creamy clam chowders were a major part of my summer diet. Everywhere I went, if clam chowder was on the menu – I was ordering a cup! I was such a big chowder-enthusiast that at one point I participated in a clam chowder contest. I was a taste-tester by the way, as this was looooong before my recipe developer/food blogger days. So I guess, yes, you could say I’m a bit of a clam chowder aficionado of sorts. I don’t mean to brag, but like, you get it. Therefore, I’d say I’m a bit (ok more than a bit *hair flip*) qualified to be providing you with this dairy-free clam chowder recipe today.

Plenty of clams, chunks of tender potatoes, and a handful of fresh herbs are enveloped in a creamy chowder base. This dairy-free clam chowder tastes incredible with a sprinkling of fresh parsley and crushed gluten-free crackers on top – YUM!

What You Need To Make Dairy-Free Clam Chowder

Bacon – Consider this our secret ingredient! Bacon adds the perfect savory, almost smokey flavor to this recipe. You’ll start by crisping up the bacon in your pot. Then, removing the bacon and cooking the rest of the dish in the pot with its delicious rendered fat. You can either enjoy the bacon separately, or crumble it on top of your finished chowder. I personally love the latter and enjoy coming across little pieces of bacon throughout my dairy-free clam chowder.

Clam Juice – If you’ve never made clam chowder before, you’re probably not familiar with clam juice. I mean, clam chowder is the only reason I’ve ever purchased clam juice in my life. Don’t let the sound of this ingredient fool you, it contributes a subtle briny flavor to this recipe. If you can’t find clam juice, you can use an additional cup of chicken stock instead.

Canned Clams – These are surprisingly easy to find at most grocery stores! You can use either chopped or whole clams in this chowder. The kind you’d order at a restaurant most often contain chopped clams. However, I think both taste equally as great in this dairy-free clam chowder recipe.

Adjust This Recipe To Your Diet

  • Make it Paleo: Use arrowroot starch instead of cornstarch for a paleo clam chowder.
  • Make it Whole30: Similar to paleo, use arrowroot starch instead of corn starch and make sure that your dairy-free milk is Whole30 compliant!

Dairy-Free Clam Chowder

0 from 0 votes
Recipe by Samantha Russo Course: MainCuisine: New EnglandDifficulty: Intermediate
Servings

6

servings
Cooking time

30

minutes
Total time

30

minutes

This dairy-free clam chowder is irresistibly creamy, without any actual cream! This easy one-pot recipe is loaded with clams and restaurant-quality flavor.

Ingredients

  • 4 slices bacon

  • 2 celery stalks, chopped

  • 1 yellow onion, chopped

  • 1 garlic clove, minced

  • 4 tablespoons corn starch, see Notes

  • 1 cup chicken stock

  • 1 (8 ounce) bottle clam juice

  • 3 yellow potatoes, peeled and cubed

  • 1 sprig fresh thyme, see Notes

  • 1/2 teaspoon salt

  • 1 bay leaf

  • 3 (6.5 ounce) cans whole or chopped clams

  • 1 cup dairy-free milk

  • Fresh chopped parsley, for serving

Directions

  • Cook bacon in a large pot or dutch oven until crispy, then remove and set aside on a paper towel-lined plate.
  • Add chopped celery and onion to the pot and cook over medium heat until soft, about 5 minutes. Then add in the garlic and cook for just 1 minute.
  • Add in the corn starch and mix until well combined, pour in the chicken stock and clam juice, then add in the potatoes, thyme, salt, and bay leaf. Bring to a boil then reduce to a simmer and cook for 15-20 minutes or until potatoes are easily pierced with a fork.
  • Pour in canned clams (with juice) and dairy-free milk, simmer for 3-5 minutes then taste and adjust seasoning as desired. Served with crumbled bacon and fresh parsley.

Recipe Video

Notes

  • Corn Starch: You can use arrowroot starch instead if you’d like.
  • Fresh Thyme: If you don’t have fresh thyme, you can use 1 teaspoon of dried thyme instead.

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Other Dairy-Free Dinner Recipes

This strawberry spinach salad is both light and satisfying! Sweet strawberries, hearty farro, fresh mint, and healthy spinach are tossed together in a simple honey balsamic vinaigrette. Enjoy this strawberry spinach salad as a quick and nutritious lunch or serve it alongside your favorite protein for a well-rounded lunch!

overhead image of strawberry spinach salad on a plate with a fork

I am SO here for strawberry season! I’ve challenged myself to eat as many strawberries in as many different ways as possible before this delicious season is over. And as someone who loves a good sweet and savory combo, I will forever be pro-fruit in salads. There’s also just something about a strawberry and balsamic combo that is SO incredibly perfect. Also, as someone who loves and needs more quick and easy salad options in her life – this strawberry spinach salad checks all my boxes!

What You Need To Make Strawberry Spinach Salad

Farro – Farro is a grain that’s full of fiber, iron, protein, and magnesium. I know, it’s the total package. If you’ve never had farro before, I highly recommend you give it a try. It tastes like a heartier brown rice. Though it has more than twice the amount of protein as rice! Follow the instructions on the package for how to cook the farro. The method is typically similar to pasta or rice. You’ll boil it in water for about 10-15 minutes, then strain it and let it cool for this recipe.

Spinach – Spinach is another major superfood in this recipe! Along with protein, iron, vitamins, and minerals – spinach is chock-full of antioxidants. The antioxidants found in spinach have been shown to reduce the risk of common diseases and even cancer. Yup, Popeye was seriously on to something with the whole spinach thing…

Walnuts – Here we go again with another superfood! Walnuts are also rich in antioxidants, are an incredible source of heart healthy omega-3s and have also been studied and found to reduce the risk of some cancers. Not only are they good for you, but walnuts give this salad a delightful crunch. I’m telling you, this strawberry spinach salad is the most well-rounded salad in both flavor and nutrition!

Adjust This Recipe To Your Diet

  • Add Protein: Feel free to add a flakey salmon filet or your favorite grilled/roasted chicken to increase the protein in this strawberry spinach salad recipe.
  • Make it Vegan: You can easily make this salad vegan by using maple syrup in place of the honey.
  • Use a Different Grain: Swap the farro for your favorite grain if you’d like! Cooked brown rice, quinoa, or even barley would taste great in this recipe.
  • Add Dairy: Sprinkle some crumbled feta over the top of your strawberry spinach salad.

Strawberry Spinach Salad

0 from 0 votes
Recipe by Samantha Russo Course: MainCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

10

minutes
Total time

20

minutes

This strawberry spinach salad is both light and satisfying! Sweet strawberries, hearty farro, fresh mint, and healthy spinach are tossed together in a simple honey balsamic vinaigrette. Enjoy this strawberry spinach salad as a quick and nutritious lunch or serve it alongside your favorite protein for a well-rounded lunch!

Ingredients

  • For the salad:
  • 1 cup farro

  • 1-2 cups fresh strawberries, sliced

  • 3 cups spinach, sliced

  • 1/2 cup walnuts, chopped

  • 1/4 cup fresh mint leaves, sliced

  • 1 tablespoon lemon juice

  • For the honey balsamic dressing:
  • 3 tablespoons olive oil

  • 2 tablespoons balsamic vinegar

  • 1 tablespoon honey

  • 1 teaspoon dijon mustard

  • 1/2 teaspoon salt

Directions

  • Cook farro according to package instructions then set aside to cool completely.
  • Toss all salad ingredients together in a bowl, including cooked and cooled farro.
  • Whisk together salad dressing ingredients in a small bowl, then drizzle over salad and toss again to coat.

Recipe Video

Notes

  • If you don’t have strawberries, fresh blueberries or sliced apples would taste great in their place!

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More Easy Salad Recipes