Tag

red pepper flakes

Browsing
30 Minutes or Less

Garlic and Herb Olive Oil Dip

By
bread being dipped into 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.

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
View Post
By
30 Minutes or Less

Italian Sheet Pan Sausage, Peppers and Onions

By
Italian Sheet Pan Sausage Pepper and Onions

Versatile, healthy and easy to make, this Italian Sausage, Peppers and Onions sheet pan recipe will quickly become a favorite go-to weeknight meal. The best part? You only need to use this one pan, so clean up is a breeze! Enjoyable either on its own or as an easy add-on to pasta, sandwiches, and more.

Italian Sheet Pan Sausage Pepper and Onions

The combination of the spice and juiciness of Italian sausage with the sweetness of bell peppers and caramelized onions is just delicious! Not only is this recipe filling and full of protein, but takes less than 30 minutes to make, which is super great if you’re rushed on time. And, after a long day, sometimes cooking is a chore, let alone having to wash all the dishes afterwards! With this recipe, it’s super simple to clean up because all we use is a sheet pan to make this wonderful meal of sausage, bell peppers and onions.

Main Ingredients Used in This Italian Sheet Pan Recipe

  • Italian Sausage – You can use either chicken or turkey Italian sausage for this recipe.

  • Red & Yellow Peppers – Tender and sweet once roasted, peppers perfectly compliment the spice from the Italian sausages.

  • Yellow Onions

  • Garlic Cloves

  • Olive Oil

  • Salt

  • Black Pepper

  • Dried Oregano

  • Dried Basil

  • Red Pepper Flakes

Tips On Making This Italian Sheet Pan Sausage, Peppers & Onions Recipe

  • Don’t eat meat? No problem. Just substitute this Italian sausage for a plant-based one!

  • For sausage and peppers pasta, serve this dish with whole wheat noodles and tomato sauce.
Italian Sheet Pan Sausage, Peppers and Onions
Pin
Print

Italian Sheet Pan Sausage, Peppers and Onions

5 from 1 vote
Recipe by Samantha Course: Main, DinnerCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

25

minutes
Calories

300

kcal
Total time

30

minutes

Versatile, healthy and easy to make, this Italian Sausage, Peppers and Onions sheet pan recipe will quickly become a favorite go-to weeknight meal. The best part? You only need to use this one pan, so clean up is a breeze! Enjoyable either on its own or as an easy add-on to pasta, sandwiches, and more.

Ingredients

  • 1 Pound Italian Sausage

  • 1 Whole Red Bell Pepper (sliced)

  • 1 Whole Yellow Bell Pepper (sliced)

  • 2 Whole Yellow Onions (sliced)

  • 4 Whole Garlic Cloves

  • 1/4 Cup Olive Oil

  • 1 Teaspoon Salt

  • 1/2 Teaspoon Black Pepper

  • 1/2 Teaspoon Dried Oregano

  • 1/2 Teaspoon Dried Basil

  • 1/4 Teaspoon Red Pepper Flakes

Directions

  • Preheat oven to 425° Fahrenheit.
  • Place all ingredients, except sausage on a large baking sheet and toss to coat in oil and spices.
  • Transfer sausages to baking sheet and bake 25 minutes. Remove halfway through to turn vegetables and sausages for even cooking.

Recipe Video

Did you make this recipe?

Share it and tag @samdoesherbest on Instagram!

Like this recipe?

Follow us @samdoesherbest on Pinterest

More Healthy Recipes

View Post
By
30 Minutes or Less

Italian Green Beans

By
Italian Green Beans

Sautéed in olive oil, garlic, Italian seasoning, salt, and red pepper, this easy-to-make Italian Green Beans recipe is a perfect side dish to any meal and is ready to eat in just 5 minutes!

Italian Green Beans

Are green beans good for you?

Yep! Green beans are a great option for a side dish because they are low calories, packed full of Vitamin C and K, fiber and folate.

Should I use frozen, canned or fresh green beans?

Green beans is widely available fresh, frozen or canned. So, which do you choose? Well, of course fresh is the best option and the one I recommend and use in this green beans recipe. There’s nothing better! But, if you can’t get your hands on those, frozen is your next best bet. Usually limp, overcooked and colorless, canned green beans are just sad to look at, let alone eat, so that should be your last option.

How Should I Select Fresh Green Beans?

Fresh green beans should be firm and should snap when bent in half. You’ll want to trim off the tough ends before cooking them.

MAIN INGREDIENTS NEEDED TO MAKE THESE Italian Green Beans

  • Green Beans – I suggest grabbing some fresh green beans, but frozen works too.

  • Olive Oil

  • Garlic Cloves

  • Italian Seasoning

  • Salt

  • Red Pepper Flakes
Italian Green Beans
Pin
Print

Italian Green Beans

5 from 1 vote
Recipe by Samantha Course: SidesCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

5

minutes
Total time

10

minutes

Sautéed in olive oil, garlic, Italian seasoning, salt, and red pepper, this easy-to-make Italian Green Beans recipe is a perfect side dish to any meal and is ready to eat in just 5 minutes!

Ingredients

  • 12 ounces frozen or fresh green beans

  • 2 tablespoons olive oil

  • 3-4 garlic cloves, minced

  • 1 teaspoon Italian seasoning

  • 1/2 teaspoon salt

  • Pinch of crushed red pepper flakes

Directions

  • Cook green beans according to package instructions.
  • Heat olive oil in a large skillet over medium heat, then add in the garlic, Italian seasoning, salt, and red pepper. 
  • Sauté for 1 minute before adding in the green beans, cook for 2-3 minutes and serve warm.

Recipe Video

Notes

  • Storage: Properly stored, cooked green beans will last for 3 to 5 days in the refrigerator. Make sure to use an airtight container.

Did you make this recipe?

Share it and tag @samdoesherbest on Instagram!

Like this recipe?

Follow us @samdoesherbest on Pinterest

More Quick Recipes

View Post
By
30 Minutes or Less

Summer Squash Pasta (Vegan, Gluten-Free)

By
summer squash pasta on a plate with white wine, basil, and red pepper flakes on the side

This summer squash pasta is the perfect way to enjoy one of this season’s BEST vegetables! Fresh summer squash is quickly sautéed until perfectly tender then tossed with your favorite pasta. This simple weeknight meal is light, healthy, and comes together in under 20 minutes!

summer squash pasta being lifted off a plate with a fork

‘Tis the season! If you (like me) feel like you’re drowning in squash this summer, then you NEED to make this recipe. Summer squash peaks in the ….you guessed it – summer! My parents garden is currently being taken over by summer squash and zucchini. They have so much squash at this point that they have no clue what to do with it all! One solution to their problem is sending me home with massive bags of it every time I visit them. And while I still have a few squash sitting in my fridge right now, I was able to use some of them in this delicious pasta recipe!

I don’t know about you, but lately I’ve been a big fan of anything quick and easy when it comes to time spent in the kitchen. Hovering over a hot stove for more than 20 minutes sounds like pure torture in this city heat and humidity. Therefore, I’m on a mission to develop as many no-bake/cook recipes or ready in under 30 minutes recipes as possible! This specific vegan and gluten-free pasta recipe falls into the latter category, and for that reason alone we love it so much.

What You Need To Make Summer Squash Pasta

Summer Squash and/or Zucchini– This recipe is the perfect way to use up any leftover summer squash and/or zucchini in your garden! Simply wash and then slice at least two of them, then throw them in this recipe. If you like your pasta extra squash-y (new word – squashy!) feel free to add an extra squash or two in there. The more, the merrier when it comes to this summer squash pasta!

Pasta – I used Jovial Brown Rice Gluten-Free Farfalle pasta in my dish, however you can use whatever kind of pasta you’d like in this recipe. Rigatoni, orecchiette, ziti, penne, or really any pasta shape would work here. If you’re gluten-free like me, I highly recommend the Jovial pasta as it tastes incredibly similar to the real thing.

Basil – Continuing on with the summer trend, this herb flourishes in the warm weather! Basil really helps pack on the freshness in this simple pasta dish. If you don’t have basil, you can use fresh parsley instead.

Adjust This Recipe To Your Diet

  • Add Dairy: Finish this summer squash pasta off with a sprinkling of freshly grated parmesan cheese for a delightful, savory bite!
  • Make it Paleo: You can easily make this dish paleo by doubling up on the squash and removing the pasta from this recipe. It’ll be more of a side dish than a main course, but will still taste totally delicious!
Summer Squash Pasta (Vegan, Gluten-Free)
Print

Summer Squash Pasta (Vegan, Gluten-Free)

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

4

servings
Prep time

5

minutes
Cooking time

15

minutes
Total time

20

minutes

This summer squash pasta is the perfect way to enjoy one of this season’s BEST vegetables! Fresh summer squash is quickly sautéed until perfectly tender then tossed with your favorite pasta. This simple weeknight meal is light, healthy, and comes together in under 20 minutes!

Ingredients

  • 12 ounces pasta, see Notes

  • 1/4 cup olive oil

  • 5 garlic cloves, minced

  • 2 summer squash and/or zucchini, sliced into 1/4-inch thick slices

  • 1/2 teaspoon salt

  • 1/4 teaspoon red pepper flakes

  • 2 tablespoons lemon juice

  • 1/4 cup fresh basil

Directions

  • Cook pasta according to package instructions until al dente.
  • Heat olive oil in a large skillet over medium heat, add in the garlic and cook for 1-2 minutes or until fragrant.
  • Add in the squash and/or zucchini along with the salt, cook 10-15 minutes, tossing every few minutes.
  • Transfer cooked and drained pasta to the skillet along with red pepper flakes and lemon juice, toss everything together.
  • Remove from heat, add in basil, and serve immediately.

Recipe Video

Notes

  • Pasta: I used gluten-free farfalle pasta in this recipe, though you can use any kind of pasta you’d like!

Did you make this recipe?

Share it and tag @samdoesherbest on Instagram!

Like this recipe?

Follow us @samdoesherbest on Pinterest

More Quick and Easy Pasta Recipes

View Post
By
30 Minutes or Less

Vegan Tomato Soup + Vegan and Gluten-Free Grilled Cheese

By
Vegan Tomato Soup Close-Up

This vegan tomato soup is velvety smooth and loaded with fresh flavor. Incredibly rich and creamy, though completely dairy-free. Enjoy a nice big bowl of this soup with a vegan and gluten-free grilled cheese for the ultimate comfort meal.

Vegan Tomato Soup with Grilled Cheese

Most tomato soups are loaded with heavy cream and butter. Making them delicious, but also a nightmare for an IBS-sufferer like me. So in my recipe, I use coconut milk instead! Which still yields that thick and rich tomato soup we all know and love, just without the dairy. This was also one of those recipes that just so happened to be vegan. Like totally unintentional but happy it happened! I found myself cooking up a vegan and gluten-free grilled cheese every time I ate this soup. So it seemed a little unfair of me to share this recipe without also sharing my vegan and gluten-free grilled cheese recipe. The best part is, this recipe takes just 20 minutes to make (grilled cheese included)!

What You Need To Make This Vegan Tomato Soup

Whole Peeled Tomatoes – The most flavorful of all canned tomatoes! If you’d like, you could use fresh tomatoes in this recipe instead. Simply drizzle 2-3 pounds of tomatoes with some olive oil and salt, and roast at 400° Fahrenheit for 45 minutes, let cool and then use in this recipe. And to all my gardeners out there, keep this vegan tomato soup recipe in mind when your tomato plants are flourishing this summer!

Coconut Milk – Don’t worry, it doesn’t make your tomato soup taste like coconut. The tomato flavor is so strong that it covers up any coconut flavor in the coconut milk. The coconut milk gives this recipe its creamy qualities without taking away from the delicious taste of the tomatoes.

Honey or Maple Syrup – A little sweetness always helps curb the acidity of a tomato-heavy recipe. Just one tablespoon of honey or maple syrup make this soup totally irresistible. You could also use a tablespoon of sugar, if you’d like.

Gluten-Free Bread – Use your favorite gluten-free bread to make the grilled cheese! A few brands I enjoy are Canyon Bakehouse and Base Culture. And if I’m feeling up to it, I make my own gluten-free bread using this recipe from The Loopy Whisk.

Vegan Shredded Cheddar Cheese – Same goes for the vegan cheese, use your favorite in this recipe. I used the Violife Cheddar Shreds and had amazing results, I also love Miyoko’s and Daiya’s Vegan Cheddar “Cheeses.”

Adjust This Recipe To Your Dietary Needs

  • Add Dairy: If you’re not vegan or dairy-free, you can use butter instead of olive oil and heavy cream instead of milk.
  • Make it Sugar-Free: You can either leave out the honey/maple syrup, or use a teaspoon of stevia to make this recipe completely sugar-free.
Vegan Tomato Soup + Vegan and Gluten-Free Grilled Cheese
Print

Vegan Tomato Soup + Vegan and Gluten-Free Grilled Cheese

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

4

servings
Prep time

5

minutes
Cooking time

15

minutes
Total time

20

minutes


This vegan tomato soup is velvety smooth and loaded with fresh flavor. Incredibly rich and creamy, though completely dairy-free. Enjoy a nice big bowl of this soup with a vegan and gluten-free grilled cheese for the ultimate comfort meal.

Ingredients

  • For the soup:

  • 1 Tablespoon Olive Oil

  • 1 Yellow Onion, chopped

  • 3 Garlic Cloves, chopped

  • 1 28oz Can Whole Peeled Tomatoes

  • 1 Tablespoon Honey or Maple Syrup

  • 1 13.5oz Can Coconut Milk, see NOTES

  • 1 Teaspoon Italian Seasoning

  • 1 Teaspoon Salt

  • 1/4 Teaspoon Red Pepper Flakes, optional

  • For the grilled cheese:

  • 1 Tablespoon Olive Oil

  • 8 Slices Gluten-Free Bread

  • 2 Cups Vegan Shredded Cheddar Cheese

Directions

  • Heat olive oil in a large pot over medium heat. Add in the onions and garlic, cook for 5 minutes or until onions are soft.Vegan Tomato Soup Process Photo 1
  • Add in the remaining ingredients, then bring to a boil before reducing to a simmer. Let simmer covered for 10 minutes.Vegan Tomato Soup Process Photo 2
  • Make your grilled cheese by heating the olive oil in a small skillet over medium-low heat. Place one slice of bread in the skillet, top with cheese, and then the other slice of bread – cook for 3 minutes per side.
  • Turn off the heat, let the soup cool then either transfer to a blender to blend or puree with an immersion blender until completely smooth.Vegan Tomato Soup Process Photo 3
  • Carefully ladle into bowls, top with more coconut milk and serve alongside your warm and toasty grilled cheese – YUM!Vegan Tomato Soup Process Photo 4

Notes

  • Coconut Milk: You can use heavy cream, or 1 1/2 cups of your favorite non-dairy milk. If using a different non-dairy milk, I recommend something a bit richer such as cashew milk or macadamia nut milk.

Did you make this recipe?

Share it and tag @samdoesherbest on Instagram!

Like this recipe?

Follow us @samdoesherbest on Pinterest

Other Delicious Vegan Recipes You’ll Love

View Post
By