Ingredients in homemade Gatorade

Here are the ingredients for my homemade Gatorade recipe — I tried it keep this healthy drink simple with a deliciously balanced flavor:

• Coconut water: Coconut water is naturally packed with potassium, magnesium, and electrolytes. It provides natural hydration without added sugars.
• Fresh lime juice: The citrus adds that tangy flavor that makes Gatorade so refreshing. I always use fresh lime juice, never bottled – the flavor is so much brighter.
• Honey: Instead of artificial sweeteners or high fructose corn syrup, I use honey for natural sweetness. If you’re looking for honey substitutes, agave or maple syrup work well too.
• Blue spirulina: This is what gives our drink that gorgeous blue color naturally! Spirulina is a nutrient-dense algae.
• Sea salt: Just a pinch helps replace the sodium lost through sweat and enhances the other flavors in the drink.

Ingredient spotlight: spirulina

The spirulina you typically find in stores is green, but there’s also a blue version that makes a great color for this drink. You can use either!

• Blue spirulina (phycocyanin) is an extract with a mild flavor and a bright hue that comes from the phycocyanin pigment that’s extracted and concentrated. We bought this pack of blue spirulina—remember you only use a teaspoon or so at a time, so it should last quite a while! It’s also great for making my tropical blue smoothie.
• Green spirulina is the whole algae; it has a stronger flavor but when used in small quantities, it does not add flavor to the overall drink!

Homemade Gatorade

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Here’s how to make a refreshing homemade Gatorade with coconut water and real citrus juice for all natural hydration! This healthy sports drink recipe is perfect for kids and contains no artificial colors or preservatives.

• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yield: 2 cups
• Category: Drink
• Method: No Cook
• Cuisine: Drink
• Diet: Vegetarian

Ingredients

• 1 ½ cups coconut water
• ½ cup regular water
• 2 tablespoons lime juice
• 1 tablespoon honey
• ⅛ tsp blue spirulina
• 1 pinch sea salt

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Instructions

1. Mix all ingredients in a large jar with ice. Enjoy immediately. 

Ingredients for the perfect sauteed zucchini

After years of experimenting with different zucchini cooking methods, I’ve found that sautéing is one of the best ways to cook it. (Well, outside of using it in chocolate zucchini bread.) The key is using high heat to quickly cook the zucchini while making a golden-brown exterior that locks in flavor.

This recipe steals a bit of what I remember from my mom’s recipe: specifically oregano and Parmesan. The result? Zucchini that’s tender but not mushy, flavorful but not overwhelming, Here’s what you need for this recipe:

• Zucchini: Use small to medium to get the best-looking rounds, but you can also use large if it’s all you have. (If you have one of those massive summer zucchini, cut the slices into half circles.)
• Olive oil or butter: Make it vegan with oil, or use butter for intense savory flavor.
• Garlic powder and onion powder: You could also use a diced onion and fresh garlic if you prefer, but using dried keeps the recipe short and sweet.
• Oregano: This is my secret weapon! I use dried oregano for consistent flavor, but fresh works too.
• Parmesan cheese: While optional, this adds an incredible savory depth that makes the dish feel more substantial. I use freshly grated for the best flavor.

How to sauté zucchini: a few tips

Making sauteed zucchini is easy, and takes only 10 minutes in a hot pan. You do have to babysit the pan for the entire time, because you’ll want to make sure the layers of rounds cook evenly. Here’s what to know:

• Use your largest skillet. Even in your largest skillet, the zucchini will have to be stacked in a few layers when cooking.
• Continue to move zucchini to the bottom of the pan as you cook. The zucchini at the bottom of the pan cooks the quickest and will brown quickly. Because there are layers of zucchini, continue to flip and move rounds to the bottom of pan so they can brown evenly.
• Cover in the first 2 minutes. Covering the pan helps to steam the entire pan and cook the zucchini on the top layer at the same time as the bottom layer. You’ll just do this for a few minutes at first, then do a traditional sauté for the remaining time.

Ways to serve sauteed zucchini

Once you’ve sauteed it up, add that Parmesan cheese and a little chopped basil if you like. It makes a stunning side dish that goes with just about anything: especially in the summer! Here are a few ideas:

• With seafood: The light flavors pair well with grilled salmon, lemon dill salmon, or pesto salmon. I also love it alongside grilled shrimp skewers or sauteed shrimp.
• With pasta: Serve as a side for creamy cavatappi or toss directly into pasta with olive oil and extra Parmesan. It’s also great mixed into pesto pasta for added veggies, and it inspired this zucchini pasta recipe.
• With grilled foods: During summer cookouts, I serve this alongside grilled vegetables, perfect grilled potatoes, or grilled portobello mushrooms.
• With Other Sautéed Vegetables: Serve with sautéed mushrooms, sautéed carrots, or sautéed spinach for a vegetable-forward meal.
• On Pizza: Use about ¼ of the finished zucchini as a pizza topping on homemade margherita pizza or cheese pizza. It would also be great on a white pizza (pizza bianca).

Perfect Sauteed Zucchini

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This sauteed zucchini recipe comes out perfectly tender every time! In just 10 minutes you can make this bland veggie into a delicious healthy side dish.

• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 4
• Category: Side Dish
• Method: Sauteed
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 3/4 pounds zucchini (2 medium large or 3 to 4 small)
• 2 tablespoons olive oil or butter
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon oregano
• ½ teaspoon kosher salt
• 2 tablespoons grated Parmesan cheese (optional)
• Finely chopped fresh basil, if desired (optional)

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Instructions

1. Slice the zucchini into 1/4-inch thick rounds.
2. In your largest skillet, heat the olive oil or butter over medium high heat. Add the zucchini slices, then stir in the garlic powder, oregano, and salt, flipping and stirring to get all the slices covered.
3. Cover the skillet and cook for 1 minute, then uncover and stir. Cover again for 1 minute and uncover and stir, moving slices to the bottom layer as necessary so that they can get browned.
4. Keep the pan uncovered and cook about 6 to 8 more minutes until most of the zucchini are tender and browned, continuing to flip the zucchini and move them to the bottom layer so they cook evenly.
5. Serve immediately, topped with Parmesan cheese and fresh basil if desired.

Other zucchini recipes you’ll love

If you love this sautéed zucchini as much as I do, here are more of my favorite ways to use up summer’s zucchini bounty:

Main dishes: Try stuffed zucchini boats filled with herbs and cheese, or creamy zucchini pasta for a light but satisfying dinner. Zucchini lasagna is perfect for feeding a crowd.

Baked: Baked zucchini with breadcrumbs and Parmesan is equally delicious, and roasted zucchini and squash makes an excellent sheet pan side.

Sweet treats: Easy zucchini bread and zucchini muffins are perfect for using larger zucchini, while chocolate zucchini cake is a crowd-pleasing dessert.

Fresh: Zucchini ribbon salad is beautiful for entertaining, and grilled zucchini is perfect for outdoor cooking.

Tips for perfect caprese pizza

• Use a pizza stone: I cannot stress enough the difference a properly preheated pizza stone makes. I preheat mine to 500°F for at least 30 minutes before baking. This creates that crispy bottom crust that’s essential for authentic pizza.
• Perfect your sauce game: For caprese pizza, I keep my homemade pizza sauce simple—just good canned tomatoes, garlic, and oregano.
• Master the dough: Whether you use my best pizza dough, thin crust pizza dough, or pizza oven dough, the key is letting it rest properly. That 45-minute rest time is what creates the perfect texture and makes the dough easy to stretch.
• Topping timing: Add the cherry tomatoes and basil after baking. This prevents the basil from turning black and keeps the tomatoes from releasing too much moisture onto the crispy crust.

Variation ideas I love

While classic caprese pizza is perfection on its own, I’ve experimented with several variations that my family adores:

• Burrata caprese: Replace half the fresh mozzarella with torn pieces of burrata cheese for an even creamier experience! See my favorite burrata pizza for more.
• Prosciutto: For a heartier version, you can add thin slices of prosciutto after baking. It’s great with the balsamic reduction!
• Arugula: Sometimes I add a handful of fresh arugula along with the basil for a peppery bite that cuts through the richness (like in my arugula pizza).
• Heirloom tomatoes: You can also use thin slices of larger heirloom tomatoes for different textures and flavors.

Serving suggestions to make it a meal

Caprese pizza is substantial enough to serve as a main course, but I love pairing it with complementary sides that enhance the Italian theme:

Start with antipasti: Serve with an antipasto platter featuring marinated olives, cured meats, and cheeses.

Add a salad: A simple arugula salad dressed with lemon juice and olive oil provides a nice peppery contrast to the rich pizza.

For entertaining: Cut into smaller pieces and serve as an appetizer alongside other Italian appetizers like bruschetta or caprese skewers.

Caprese Pizza

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• Author: Sonja Overhiser

Ingredients

• 1 recipe Best Pizza Dough, Thin Crust Pizza Dough, or Pizza Oven Dough
• ⅓ cup homemade pizza sauce
• ½ cup shredded whole milk mozzarella cheese
• ¼ cup grated fresh mozzarella (hand grated from a ball)
• 1 handful quartered cherry tomatoes
• Kosher salt and fresh ground black pepper, to taste
• Fresh basil, for garnish
• Balsamic reduction, for garnish (purchased or homemade)

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Instructions

1. Make the pizza dough: Follow the Best Pizza Dough, Thin Crust Pizza Dough, or Pizza Oven Dough recipes to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
2. Place a pizza stone in the oven and preheat to 500°F or preheat your pizza oven.
3. Make the pizza sauce: Make the Homemade Pizza Sauce. (You’ll use about ⅓ cup for the pizza; reserve the remaining sauce and refrigerate for up to 1 week.)
4. Bake the pizza: When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet, but a pizza peel is well worth the investment!)
5. Stretch the dough into a circle, then gently place the dough onto the pizza peel.
6. Spread a thin layer of the pizza sauce over the dough.
7. Add the shredded mozzarella cheese and grate on the fresh mozzarella, then top with a few pinches of kosher salt.
8. Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven or 1 to 2 minutes in a pizza oven.
9. Allow the pizza to cool for a minute or two before adding the cherry tomatoes and basil on top (whole leaves, lightly torn, or thinly sliced). Drizzle with balsamic reduction, slice into pieces, and serve immediately.

Step 1: Gather the ingredients: 1 cup cold brew coffee, ¼ cup Kahlua, ¼ cup vodka, 3 tablespoons sugar, and 3 cups ice.

Step 2: Blend the ingredients in a blender.

Step 3: Pour into glasses and garnish with 3 coffee beans.

Frequently asked questions

Frozen Espresso Martini

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This frozen espresso martini is a fun twist on the classic that comes together in 5 minutes! This creamy, frosty cocktail has rich coffee flavor with just 4 simple ingredients. It’s the drink of the summer!

• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yield: 2 to 3 servings
• Category: Drink
• Method: Frozen
• Cuisine: Cocktails
• Diet: Vegan

Ingredients

• 1 cup cold brew (or strong coffee, cooled*)
• ¼ cup vodka
• ¼ cup Kahlua or other coffee liqueur (like Tia Maria)
• 3 tablespoons granulated sugar**
• 3 cups ice cubes
• Coffee beans, for garnish

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Instructions

1. Place all ingredients in the blender and blend until combined.
2. Pour into glasses and garnish with coffee beans. 

Notes

*We used purchased bottled vanilla cold brew. You can also use homemade cold brew coffee, or make double-strength coffee using your favorite method.

**If desired, you can also use 2 ½ tablespoons simple syrup, maple syrup, or agave syrup as a natural sweetener.

Make ahead notes: It’s best to blend right before serving to have the correct slushy texture. If desired, you can mix up the liquids and refrigerate, then blend with ice right before serving. You can also blend and freeze for up to 1 hour, then stir with a fork before serving. 

Other coffee cocktails you might enjoy

If you love a good frozen espresso martini, here are a few classic coffee cocktails to try:

• Try the classic Espresso Martini or White Russian.
• Blend up a frosty and delicious Bushwacker.
• Add tequila for an Espresso Margarita.
• Try boozy coffee like Irish Coffee, Kahlua Coffee, or Spanish Coffee.

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Espresso Martini

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Bushwacker Drink

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White Russian

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15 Coffee Cocktails Worth Trying

Pro tips for sauteed spinach and mushrooms

Through countless batches of sautéed vegetables, I’ve learned a few tricks that make all the difference:

• Don’t overcrowd the pan. Use your largest skillet. If you’re doubling the recipe, use a larger skillet or cook in batches. Crowded mushrooms steam instead of sauté, so you’ll miss out on the browning.
• Add garlic at the right moment. I wait until the mushrooms are nearly done before adding minced garlic, which prevents it from getting over cooked and infuses a stronger flavor.
• Finish with brightness. The fresh lemon juice and final pinch of salt are essential for balancing the flavors. Make sure to buy a fresh lemon: bottled juice just doesn’t cut it flavor-wise.

A few serving suggestions

This sautéed spinach and mushrooms recipe is great as a healthy side dish, but it’s also incredibly versatile. Here are my favorite ways to use it:

• Pizza topping: Add it to our margherita pizza or cheese pizza.
• Grilled cheese filling: Stuff it between slices of crusty bread with melted cheese to make a gourmet grilled cheese, or try grilled cheese in the oven.
• Lasagna layer: Use it as a filling layer in vegetarian lasagna for added nutrition and flavor.
• Pasta: Toss it with your favorite pasta shape: it’s great with creamy goat cheese pasta or simple marinara sauce.
• Eggs: Fold it into morning scrambled eggs or a classic omelette.
• Grain bowl: Serve in a grain bowl over quinoa or farro with a drizzle of tahini dressing for a healthy lunch.

Sauteed Spinach and Mushrooms

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This easy sautéed spinach and mushrooms recipe pairs cremini mushrooms with spinach, garlic, and lemon for a bright, healthy side dish! Ready in 10 minutes, it’s great for busy weeknights or for grilled cheese, lasagna, or pizza toppings.

• Author: Sonja Overhiser

Ingredients

• 16 ounces baby bella (aka cremini) mushrooms*
• 2 tablespoons olive oil
• ½ teaspoon kosher salt
• Fresh ground black pepper, to taste
• 2 garlic cloves, minced
• 5 ounces baby spinach leaves
• 2 tablespoons fresh lemon juice
• 1 sprinkle grated Parmesan cheese

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Instructions

1. Clean the mushrooms, then slice them.
2. In a large sauté pan or skillet, heat the olive oil over medium high heat. Add the mushrooms and cook for 4 minutes, stirring often. Add the kosher salt and a few grinds of black pepper and cook 2 minutes, stirring occasionally, until most of the liquid is cooked out and the mushrooms are tender.
3. Add the garlic and cook 1 more minute, then add the spinach and cook 2 minutes until the spinach is wilted. 
4. Turn off the heat and add lemon juice and 2 pinches of salt and stir. Taste and add more salt or fresh ground pepper as necessary. If desired, garnish with a sprinkle of Parmesan cheese. This would be great in a grilled cheese, as a lasagna filling, or a pizza topping!

Last week, I got my fourth text in two weeks asking the same question: “We just got a pizza oven—help! Where do we start?” It seems like everyone in our friend circle has caught the outdoor pizza oven bug, investing in either an Ooni or a Roccbox (which is what we use and absolutely love).

After years of perfecting our pizza game and countless weekend pizza parties, Alex and I realized we have built up lots of tips to share. That’s actually what inspired our new Instagram series on pizza making. Because honestly, once you master the basics, there’s nothing quite like pulling a perfectly charred, bubbling pizza from a hot oven in your own backyard.

But these pizza tips work even if you don’t have a pizza oven! You can make next-level pizza right in your standard oven.

Why Friday pizza night became our thing

When you make a pizza from scratch, you’re not just feeding people—you’re creating an experience (right?!). There’s the anticipation as the dough rises, the creativity of choosing toppings, and that incredible moment when you pull a bubbling, charred pizza from the oven.

It’s become our weekly reset button, a tasty way to transition from the week’s chaos to weekend relaxation.

The foundation: getting your dough right

The secret to learning how to make a pizza that rivals your favorite pizzeria starts with great pizza dough. I’ve tested countless recipes over the years, and Alex and I have a few go-to options depending on my mood and timeline:

For beginners, I recommend starting with our classic pizza dough recipe—it’s foolproof. If you’re feeling ambitious, try our Italian pizza dough recipe for that authentic, chewy texture. For those nights when you want something lighter, our easy thin crust pizza dough is absolutely perfect.

Got a stand mixer? Our pizza dough stand mixer method will save you time and effort.

If you’re lucky enough to own a pizza oven, don’t miss this Ooni pizza dough recipe: it’s specifically designed for high-heat cooking.

Want an even easier pizza dough? Try this sheet pan pizza, which makes 3 medium pizzas at once on a sheet pan, or my favorite deep dish pan pizza made in a cast iron skillet.

The art of topping your pizza

Here’s where the fun really begins. When you make a pizza at home, you get to be the artist. Start with classics like our Margherita pizza or pizza marinara—both prove that simple ingredients can create something incredible.

Our very favorite topping is this quick pizza sauce recipe: you can make it in 5 minutes, no cooking required, and the flavor is out of this world good! (It’s the recipe I’ve made the most on this entire website.)

For something more adventurous, try mushroom pizza with fresh herbs or the spicy vegetarian diavola pizza. Cheese lovers will obsessed over this quattro formaggi pizza and goat cheese pizza.

Need more inspiration? Our comprehensive guide to pizza toppings and our complete pizza recipes collection should spark your creativity.

Beyond traditional: mix things up

Sometimes you want to make a pizza but crave something different. That’s when I turn to our Mexican pizza recipe or even pita pizza for a quick weeknight version. This olive pizza is perfect for Mediterranean flavor lovers, while shrimp pizza feels elegantly indulgent.

Making it a complete experience

When you make a pizza, don’t forget the sides! Check out my guide to sides to go with pizza for the perfect accompaniments. And if you’re hosting friends, our how to throw a pizza party podcast has all the tips you need.

Essential pizza gear

If you’re making pizza at home, there are a few pieces of gear you’ll need. For a standard oven, you’ll need a pizza stone to get that perfect crisp tender crust. A pizza peel makes it easy to slide the pizza out of the oven.

Tipo 00 flour is key to next-level pizza dough with the perfect texture. And if you’re in the market for a pizza oven, here are our favorites!

Start this Friday!

Ready to make a pizza that’ll become your new Friday night tradition? Choose your dough, gather your toppings, and remember—perfection isn’t the goal. Connection is. Some of my favorite pizza memories involve slightly burnt crusts and topping disasters that somehow tasted incredible because Alex and I made them together.

Whether you’re craving a Neapolitan pizza or want to try my best healthy pizza, the most important ingredient is the love you put into it. Trust me, once you start making pizza at home, you’ll never want to go back to delivery!

Serving suggestions that wow

The beauty of these grilled chicken thighs is their versatility. Since that family dinner where I served them with tzatziki sauce, I’ve experimented with combinations. Here are my favorite ways to serve them:

• Mediterranean style: Serve with homemade tzatziki sauce, pickled red onions, and a arugula salad. Add some warm pita bread.
• Classic American: Pair with potato salad, red cabbage slaw, and grilled corn on the cob for a backyard barbecue.
• Healthy bowl: Slice the chicken and serve over seasoned quinoa with roasted vegetables and a drizzle of lemon tahini sauce.
• Taco night: Dice the grilled thighs and use them for chicken tacos with fresh pico de gallo and avocado or guacamole. Or make a fajita salad.
• Pasta: Slice and toss with pesto pasta and cherry tomatoes for an easy weeknight dinner.

For sauce options, I love serving these with buffalo ranch for those who like a little heat, or my homemade honey mustard for a sweeter option. The cilantro lime dressing from my Mexican recipes also pairs beautifully with the smoky flavors.

Frequently asked questions

Grilled Chicken Thighs (Fast & Easy!)

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Make perfectly grilled chicken thighs with this quick marinade that creates juicy, flavorful results every time! This family-tested recipe works for both bone-in and boneless thighs and will become your go-to summer grilling staple.

• Author: Sonja Overhiser
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 4
• Category: Main
• Method: Grilled
• Cuisine: Grilled
• Diet: Gluten Free

Ingredients

• 8 large or 12 small chicken thighs, boneless skinless or bone-in, skin-on (about 3 pounds)
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire sauce or a1 sauce
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ¼ teaspoon dried thyme (or dried dill)
• 2 teaspoons kosher salt

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Instructions

1. In a small bowl, mix the olive oil, Dijon mustard, lemon juice, Worcestershire sauce, garlic powder, onion powder, dried thyme and kosher salt.
2. Pat the chicken thighs dry with a paper towel. Add the chicken to a container and pour on the marinade. Use your hands to evenly cover the chicken with the marinade. If using skin-on chicken thighs, make sure to use your fingers to get the marinade under the skin. Cover and marinate in the refrigerator for at least 30 minutes while you preheat the grill, or up to 8 hours.
3. Preheat a grill to medium-high heat (375°F to 450°F).
4. Grill the chicken thighs smooth side down until grill marks appear and it releases from the grates, 5 to 6 minutes for small thighs and 6 to 8 for large thighs. Flip and cook until the internal temperature is 165°F, 4 to 5 minutes.
5. Remove to a platter and cover with foil. Rest for 5 minutes for maximum juiciness. Taste and if desired, add a few more pinches of salt to taste.

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Baked Chicken Thighs

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Shredded Chicken

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Grilled Chicken

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Pan Fried Chicken Thighs

Key tzatziki ingredients

Tzatziki is a yogurt and cucumber sauce that is common in Mediterranean and Middle Eastern cuisine, specifically Greek and Turkish food. It is often served as a side dish with pita or veggies, or as a sauce with gyros or falafel.

There are lots of opinions when it comes to this dip, especially about what makes the most authentic tzatziki recipe! We don’t have Mediterranean or Middle Eastern heritage, so we honor the great tradition of this cuisine (here’s a traditional recipe by a Greek chef). Here are the common ingredients in tzatziki:

• Full fat Greek yogurt: Using full-fat yogurt is key to get the desired creaminess!
• Grated cucumber: Just enough to keep the creamy consistency. It’s best to use an English cucumber since you don’t have to peel or seed it!
• Garlic: Fresh garlic is essential here; don’t use jarred minced garlic.
• Olive oil: Oil is important for taste and texture.
• Red wine vinegar: a bit of acid adds some tang. Some people use lemon, but our research shows the most authentic is vinegar.
• Fresh dill (optional): Fresh dill is not always included in traditional Greek tzatziki, but we love how the herbaceous flavor enhances the dip.
• Salt: Salt is essential for good seasoning.

Delicious ways to serve tzatziki

This versatile sauce works with so many dishes that I always keep a container in my refrigerator. Here are my favorite ways to use it:

• Mediterranean mezze platter: I serve it alongside classic hummus, marinated olives, and warm pita bread for an authentic Greek appetizer spread.
• Grilled proteins: It’s perfect for summer grilling: try grilled chicken, grilled chicken thighs, grilled salmon, or my blackened chicken.
• Falafel and gyros: Essential for classic falafel or falafel sandwich.
• Vegetable dip: Fresh cucumber slices, bell pepper strips, cherry tomatoes, and carrots all taste amazing dipped in this sauce.
• Burger sauce: I love spreading it on chickpea burgers or salmon burgers instead of mayo.
• Fish cakes and fritters: It’s the perfect accompaniment to salmon cakes, tuna cakes, vegan crab cakes, corn fritters, or zucchini fritters.

Tzatziki Sauce

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This authentic tzatziki sauce recipe features Greek yogurt, cucumber, and fresh garlic for an incredibly creamy dip! Perfect for Mediterranean style meals, falafel, grilled chicken, and vegetables.

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 2 ½ cups
• Category: Dip
• Method: No Cook
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

• 1 cup finely grated English cucumber (10 ounces or ¾ large cucumber)
• 2 cups (18 ounces) full-fat Greek yogurt (or vegan coconut yogurt; see Notes)
• 2 medium garlic cloves, minced
• 1 tablespoon red wine vinegar
• 2 tablespoons olive oil
• 1 teaspoon kosher salt, divided
• 1 tablespoon chopped fresh dill (optional)
• Fresh ground black pepper

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Instructions

1. Grate the cucumber using the small holes on a box grater (if using a standard cucumber instead of English, peel and remove seeds first). Place the grated cucumber in a fine mesh strainer and squeeze out as much liquid as possible. Sprinkle with ½ teaspoon kosher salt, then allow to stand for at least 10 minutes. Then use your hands to squeeze out as much water as possible from the cucumber before adding it to the dip.
2. In a medium bowl, mix the Greek yogurt, minced garlic, red wine vinegar, olive oil, remaining ½ teaspoon kosher salt, fresh dill (if using), and freshly ground black pepper. Stir in the grated cucumber.
3. Serve immediately, or refrigerate for up to 1 week.
4. Refrigerate for at least 30 minutes before serving. Keeps up to 1 week in the refrigerator.
   To serve, drizzle with olive oil; if desired, garnish with olives and a sprig of dill. Serve with pita, crackers, or vegetables.

Notes

You can use a standard cucumber, but make sure to peel it and remove the seeds first. You can also use Persian cucumbers, which are similar to English cucumber but smaller.

Vegan tzatziki sauce variation: This recipe works well with vegan coconut yogurt. I used Cocojune coconut yogurt, which is thick and tangy. Brands do vary, so try to find one that is plain, thick, and tangy. 

Other homemade sauces and dips

If you enjoyed this tzatziki sauce recipe, here are a few more essential sauce recipes to try:

01

Peanut Sauce Recipe

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Garlic Butter Sauce

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Chimichurri Sauce

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Easy Sour Cream Sauce

Key ingredients in watermelon salsa

Salsa simply means “sauce” in Spanish, and refers to a wide variety of sauces in Mexican cuisine that can be made with or without tomatoes. The most popular salsa is with red tomatoes, but there are dozens of popular variations like corn salsa, peach salsa, and mango salsa.

This watermelon salsa uses the same concept as a fresh tomato salsa but uses cubed watermelon instead! I like cutting the cubes pretty small to make it an integrated texture, but you can also leave them in bigger cubes for a larger, chunky look. The ingredients you’ll use are:

• Fresh ripe watermelon: The star of the show
• Tomato: Adds traditional salsa flavor (optional but recommended)
• Red onion: I prefer this over white onion for its milder bite
• Jalapeño pepper: Start with half and adjust to your heat preference
• Fresh cilantro: Essential for that authentic Mexican flavor
• Fresh lime juice: Never use bottled—fresh is crucial
• Granulated sugar: Balances the acidity and enhances the fruit
• Kosher salt: Brings all the flavors together

How to cut a watermelon into cubes

Often we used to feel daunted when making watermelon recipes because this melon is notoriously tricky to cut. But here’s a method for how to cut a watermelon that makes it quick, simple and painless:

1. Cut in half through the middle. Use a large Chef’s knife to slice the watermelon in half through the middle (not lengthwise).
2. Cut into slices. Flip the half over onto the flat base, then cut it into slices.
3. Slice off the rinds with a paring knife. Switch to using a small paring knife (using a smaller knife gives you more control). Slice off the rind of each slice.
4. Cut a grid pattern to make cubes. Switch back to the knife. Make a grid pattern to cut the watermelon into cubes.

Ways to serve it

The best way to serve watermelon salsa? Add a big bag of tortilla chips and you’re in business! It also works great with plantain chips or your favorite dipper of choice. But don’t stop there: it’s a zingy sauce to serve with grilled fish and more. Here are some ideas for serving:

• Tortilla chips or plantain chips
• Fish like grilled salmon, mahi mahi, or grilled halibut
• Shrimp like grilled skewers or sauteed shrimp
• Chicken like grilled chicken
• Tacos like cod fish tacos, tuna tacos, salmon tacos or vegan tacos

Watermelon Salsa

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5 from 2 reviews

This fresh watermelon salsa pairs sweet melon with lime, jalapeño, and cilantro for a zingy dip! Great with perfect with chips or grilled proteins, this easy recipe is a fun summer appetizer that’s also vegan and gluten-free.

• Author: Sonja Overhiser
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Yield: 8
• Category: Appetizer
• Method: No Cook
• Cuisine: Mexican Inspired
• Diet: Vegan

Ingredients

• 2 cups finely diced fresh ripe watermelon
• ½ cup diced tomato (optional)
• ¼ cup diced red onion
• 1/2 jalapeño pepper, minced and seeded
• ¼ cup finely chopped cilantro
• 2 tablespoons lime juice
• ½ teaspoon granulated sugar (optional or more to taste)
• ¼ teaspoon kosher salt
• Tortilla chips, for serving

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Instructions

1. Prepare the watermelon, tomato, onion, jalapeño, and cilantro as listed above.
2. In a bowl, mix all ingredients gently together with the lime juice, sugar and salt. Serve immediately or wait 5 minutes to let the flavors meld. Taste and add more sugar or salt to adjust the flavor as desired. Serve with chips or with grilled fish, shrimp or chicken, using a slotted spoon to drain juices before serving. Tastes best the day it is made, but it stores up to 2 days refrigerated (it will gather liquid during refrigeration so you may need to drain or use a slotted spoon for serving). 

Other watermelon recipes

When it’s watermelon season, you’ve got to take advantage! Here are a few watermelon recipes to try:

01

Watermelon Feta Salad

02

Watermelon Slushie

03

Watermelon Sorbet

04

20 Juicy Watermelon Recipes

Ingredients for sauteed peppers and onions

This sauteed peppers and onions recipe is perfect for when you have lots of bell peppers on hand. Ever bought a pack of those multi-colored peppers and then forget about them in the fridge? Here’s how to use them up. The ingredients you’ll need are:

• 3 bell peppers: It’s nice to use a variety of colors, like red, yellow and green.
• 2 onions: A variety is nice here too: I like using 1 red and 1 white.
• Olive oil: This healthy oil is perfect for sautéing.
• Dried oregano: Seasoning with just salt and oregano sounds overly simple, but it really allows the caramelized flavor of the peppers and onions to shine.

How to sauté peppers and onions: some tips

Sautéing is one of the fastest methods to cook vegetables! This method for cooking browns the outside of the food, helping complex flavors to develop (called the Maillard reaction, if you want to get technical!). The word sauté means “jump” in French, meaning you need to keep the food moving by stirring or flipping the pan. Here’s what to know about how to sauté peppers and onions:

• Thinly slice the veggies. The thinner the slices, the faster it will cook.
• Add the fat. You can use olive oil or butter for sautéing. Butter has a richer, more savory flavor.
• Cook on medium high heat and stir occasionally. Watch that the heat is not too high.
• Cook until crisp tender, or very tender: you choose! You’ll need about 10 to 12 minutes for crisp tender, and about 15 for very tender.

Want another variation? Try Ultimate Sauteed Vegetables, Roasted Bell Peppers or Roasted Peppers and Onions.

Seasoning variations to try

While I love the simplicity of just salt and oregano, there are so many ways to customize this recipe:

• Mexican or Tex Mex: Add 1 tablespoon of taco seasoning or fajita seasoning for a flavor that’s perfect for tacos and burritos.
• Mediterranean: Finish with a sprinkle of dried basil, a squeeze of lemon juice, and a handful of fresh parsley.
• Italian: Add minced garlic during the last minute of cooking and finish with a drizzle of balsamic vinegar.
• Cajun: Use Cajun seasoning or blackened seasoning for a spicy version that’s incredible with seafood.

Ways to serve sauteed peppers and onions

So, you’ve got the beautiful rainbow pan of sauteed peppers and onions! How to use them to complete a healthy dinner? There’s a myriad of ideas; here are some of our favorites:

• In sandwiches: They’re incredible in an avocado grilled cheese or layered in a vegetable sandwich.
• With seafood: I serve them alongside garlic butter shrimp, blackened salmon, or baked salmon.
• For breakfast: I love adding them to a breakfast vegetable scramble or folding them into a goat cheese omelette.
• For Mexican or Tex Mex meals: They’re great in fajitas, with black beans and tortillas, as a quesadilla filling, or on nachos or tacos.
• Pizza topping:  I scatter them over homemade pizza for extra flavor.

Quick Sauteed Peppers and Onions

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5 from 2 reviews

Here’s how to make sauteed peppers and onions: tender, caramelized vegetables bursting with sweet flavor! It’s a healthy side dish is ready in just 15 minutes and works in everything from fajitas to sandwiches.

• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4
• Category: Side Dish
• Method: Sauteed
• Cuisine: Vegetarian
• Diet: Vegan

Ingredients

• 3 multi-colored bell peppers
• 1 medium yellow onion
• 1 medium red onion
• 2 tablespoons olive oil, divided
• 1 teaspoon dried oregano
• ½ teaspoon kosher salt
• Fresh ground pepper

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Instructions

1. Thinly slice the peppers. Thinly slice the onions. Toss them in a bowl with 1 tablespoon olive oil, oregano, salt and pepper.
2. In large skillet, heat the remaining 1 tablespoon olive oil over medium high heat. Cook the peppers and onions together until tender and lightly charred, about 10 to 12 minutes for crisp tender or about 15 minutes for tender, stirring occasionally. Taste and add additional salt to taste. Serve immediately.

Notes

Leftovers store in the refrigerator for up to 5 days. I store them in an airtight container and reheat them in a skillet over medium heat. 

What makes this whiskey sour recipe special

I’ve tested dozens of whiskey sour variations over the years, and I’ve found that the secret lies in three key elements: using fresh lemon juice (never bottled), choosing the right bourbon, and my favorite twist: swapping simple syrup for pure maple syrup. That small change adds caramel undertones that make this drink even tastier—but you can make it with the classic simple syrup, too!

The whiskey sour dates back to the 1860s, making it one of America’s oldest cocktails. But despite that history, I’ve found that many people have only experienced the overly sweet, artificially colored versions served at chain restaurants. A proper whiskey sour should be perfectly balanced, not too sweet nor too tart, with the bourbon flavor shining through.

Frequently asked questions

Classic Whiskey Sour

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4.9 from 14 reviews

Master the classic whiskey sour! This cocktail is easy to make at home with a few simple ingredients for a balance of sweet, tart, and boozy.

• Author: Sonja Overhiser
• Prep Time: 3 minutes
• Cook Time: 0 minutes
• Total Time: 3 minutes
• Yield: 1 drink
• Category: Drinks
• Method: Mixed
• Cuisine: American

Ingredients

• 2 ounces whiskey (we prefer bourbon)
• 1 ounce fresh lemon juice
• 3/4 to 1 ounce simple syrup*
• Garnish: Orange peel and a cocktail cherry
• Ice, for serving

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Instructions

1. Add the whiskey, lemon juice, and simple syrup to a cocktail shaker. Fill with a handful of ice and shake until very cold.
2. Strain the drink into a lowball or Old Fashioned glass. Serve with ice, an orange peel and a cocktail cherry. 

Notes

To convert to tablespoons, 1 ounce = 2 tablespoons.

* Adjust the sweetness level in a whiskey sour to fit your tastes. We also like substituting maple syrup for the simple syrup, which adds subtle caramel notes to the flavor profile.

Want more cocktail ideas? The Whiskey Sour is on our list of the top 50 Most Popular Cocktails, along with the margarita, gin and tonic, Tom Collins, mimosa, and more.

Easy Sour Cream Sauce

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5 from 1 review

Make this sour cream sauce in just 5 minutes using simple pantry ingredients! This versatile sauce is a perfect drizzle or dip for potatoes, fish, tacos, and so much more.

• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yield: 1 cup
• Category: Sauce
• Method: Stirred
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 cup sour cream
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• ¼ teaspoon kosher salt
• 2 to 3 tablespoons whole milk
• 1 tablespoon dried or fresh chopped chives

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Instructions

1. Stir together all ingredients, using just enough milk to bring the sauce to a pourable consistency*. Store refrigerated for up to 1 week.

Notes

*The exact quantity will depend on the sour cream brand, and what you’re using the sauce for. If you’d like it thicker or thinner, adjust as necessary. We’ve specified whole milk, but you can use 2% if you prefer.

Other sour cream recipes you might enjoy

There are many ways to use sour cream in your cooking and baking, from cookies to dips. In fact, you can even make homemade sour cream! Here are some great sour cream recipes for utilizing this versatile ingredient:

• Try fluffy sour cream pancakes.
• Add it to crisp and cool cucumber salad with sour cream.
• Use it to make avocado crema, cilantro lime crema, lime crema or dill pickle dip.

01

Sour Cream Pancakes

02

Homemade Sour Cream

03

Cilantro Lime Crema

04

Creamy Cucumber Salad with Sour Cream

Ingredient spotlight: miso

Miso is a Japanese fermented soybean paste that’s known for its intense savory flavor, otherwise known as umami: the fifth flavor. Umami is what makes meat and cheese taste so satisfying. Because of that, miso is great for using in vegetarian and vegan dishes to mimic the heartiness of meat.

You can find miso in the international foods aisle near the Japanese ingredients. There are many different types of miso: and they all taste different! We used yellow or light miso here. If you can’t find it, you can use whatever you can find: red or dark miso works too.

One thing to be aware of: miso has lots of sodium! So you’ll use it small amounts, almost like a flavoring like salt. For more with miso, try our top easy miso recipes.

Ingredients in miso glaze

This miso glaze has only a handful of ingredients that bring big flavor to any type of meat, seafood or veggies. It’s an Asian-inspired sauce featuring ingredients that often star in Japanese cuisine. Here’s what you’ll need for this glaze:

• Miso: Light miso is best for its creamy consistency and mild flavor, but any variety will do
• Soy sauce: substitute tamari or coconut aminos as necessary
• Rice vinegar
• Sugar: substitute maple syrup or honey if you like
• Sriracha hot sauce
• Salt

All you have to do is whisk the ingredients together and voila: instant miso glaze! One note is that you may find that there are a few chunks of miso that do not dissolve: that’s ok! Just try to get it as smooth as you can.

Substitutes for soy sauce

This miso glaze also has soy sauce: another great way to add umami to a sauce! If you eat gluten-free or soy-free, there are a few great alternatives to use. Try these substitutes for soy sauce:

• Tamari (gluten-free): The biggest difference of soy sauce vs tamari is that tamari contains little to no wheat. Check the label to make sure! Tamari is slightly less salty than soy sauce, so you may want to use a little more to taste.
• Coconut aminos (gluten free and soy free): Want a soy-free soy sauce? Coconut aminos contains no soy and has a similar flavor to soy sauce. You can use the same amount as called for in the recipe, but it’s less salty to you may need to add a little salt to taste.

Best ways to use miso glaze

Once you’ve mixed up the miso glaze: the sky’s the limit on how to use it! We originally made it for miso salmon and wow! The flavor was incredible. Here’s the basic premise for using this glaze with meat or fish: paint on a bit of the glaze before cooking, then add a little more afterwards to get a nice sheen and to refresh the flavors. With vegetables, you can simply add it after cooking them. Here are some ideas on how to use the glaze:

• Seafood: The glaze is incredible with broiled salmon, pan seared salmon, or pan fried cod or any flaky white fish. I also love it with grilled shrimp.
• Vegetarian proteins: Transform pan fried tofu, grilled tofu, or marinated tempeh into something extraordinary. The umami flavors make plant-based proteins incredibly satisfying.
• Vegetables: Toss it with stir fry vegetables, roasted mushrooms, or drizzle it over roasted broccoli or roasted cauliflower. Even Brussels sprouts become irresistible with this glaze.
• Noodle dishes: Stir into quick soba noodles or use as a base for stir-fry sauces.
• Grain bowls: Drizzle over quinoa bowls or a tuna rice bowl for an instant flavor boost.

Easy Miso Glaze (5 Ingredients)

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4 from 4 reviews

This 5-minute miso glaze recipe is perfect for adding to salmon, tofu, and vegetables! My go-to sauce adds instant savory depth to weeknight meals.

• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yield: 6 tablespoons
• Category: Sauce
• Method: Stirred
• Cuisine: Asian inspired
• Diet: Vegan

Ingredients

• 2 tablespoons light miso
• 2 tablespoons soy sauce (or tamari or coconut aminos)
• 1 tablespoon rice vinegar
• 1 tablespoon sugar (or maple syrup or honey)
• ¼ teaspoon Sriracha hot sauce
• ¼ teaspoon kosher salt

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Instructions

1. Whisk the ingredients together in a small bowl until smooth (the miso may have a few lumps depending on its texture, which is okay). 
2. Use as a glaze for fish (it’s enough for 1 to 2 pounds), tofu, tempeh, or vegetables. 

Other miso recipes to try

There’s lots more to make with miso! Once you have some, try it in all of these tasty dishes:

• Slurp up a bowl of miso ramen
• Make a killer stir fry sauce to go with tofu stir fry or cauliflower stir fry
• Enjoy a savory noodle bowl with soba noodles
• Use it as the secret “cheesy” ingredient in vegan pesto or as a flavor add for miso butter

01

Miso Ramen with Soft Boiled Egg

02

Go-To Tofu Stir Fry

03

Quick Soba Noodles

04

Miso Butter

Frequently asked questions

Quick Soba Noodles

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5 from 7 reviews

Learn how to make quick soba noodles with this 15-minute recipe featuring a savory sesame-soy sauce. These Japanese buckwheat noodles are great for easy weeknight dinners and can be topped with eggs, tofu, or shrimp for a complete meal.

• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 4
• Category: Side Dish
• Method: Stovetop
• Cuisine: Japanese
• Diet: Vegan

Ingredients

• 8 ounces soba noodles
• ¼ cup regular soy sauce (or substitute tamari or coconut aminos)
• 3 tablespoons toasted sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon honey or maple syrup
• 1 tablespoon miso (white or yellow)
• 1 teaspoon grated garlic
• 4 green onions
• Sriracha, to taste (optional)
• Toasted sesame seeds*
• To make it a meal: Fried egg or soft boiled egg, Pan fried tofu or Marinaded tofu, or Sauteed shrimp

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Instructions

1. Cook the noodles: Cook the soba noodles according to the package instructions: it should take about 4 to 5 minutes. Important: when the noodles are done cooking, rinse them under cool running water in a strainer, tossing them to remove the starch. Then shake off excess water. If you’d like the noodles to be warm when serving, run them under warm water for a few seconds; you can also serve room temperature or cold. (If you skip this step, the noodles soak up the sauce and become too dry.)
2. Whisk the sauce: Meanwhile, in a medium bowl whisk together the soy sauce, toasted sesame oil, rice vinegar, honey or maple syrup, miso (if using), and grated garlic.
3. Slice the onions: Thinly slice the green onions on the bias (diagonally), using both white and dark green parts.
4. Combine and serve: Return the rinsed and shaken dry noodles to the pan or a bowl; stir in the sauce and green onions. Place in serving bowls, top with sesame seeds and serve. 

Notes

*Toasting the sesame seeds really brings out the nutty flavor! It takes only 3 minutes and you can taste the difference. Store toasted sesame seeds for months in a sealed container in the pantry.

Ingredient you need for peaches and cream oatmeal

All you need are ripe peaches and a handful of pantry ingredients to make this peach oatmeal come to life. I love it with fresh, in-season peaches, but you can make it in the off season, too. Here are our tips and substitutions:

• Old Fashioned rolled oats: Avoid instant oats or quick-cooking oats: the texture is much better with Old Fashioned oats.
• Fresh peaches: The flavor of fresh peaches is best, but you can substitute either frozen or canned.
• Maple syrup: My sweetener of choice is pure maple syrup, but you can substitute honey, agave nectar, or even brown sugar or granulated sugar.
• Vanilla extract and cinnamon: These two flavorings add nuance to the flavor and make it taste like pie. I highly recommend using both, but you can use just one in a pinch.
• Heavy cream: Heavy cream adds a creamy richness. You can also use half and half or whole milk. For vegan, use non-dairy creamer or full fat coconut milk.

Frequently asked questions

A few more breakfast ideas

A few more easy breakfast ideas we love? Try more oatmeal recipes like strawberry oatmeal, blueberry oatmeal, or apple cinnamon oatmeal, go for banana baked oatmeal or banana oatmeal pancakes, or make sunny side up eggs, over medium eggs, or over hard eggs.

01

Easy Blueberry Oatmeal

02

Banana Baked Oatmeal

03

How to Make Sunny Side Up Eggs

04

40 Easy Breakfast Ideas

Peaches and Cream Oatmeal

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4.8 from 5 reviews

This easy peaches and cream oatmeal is a cozy, comforting breakfast that tastes like pie! It’s one of our favorite easy breakfast ideas, made with fresh or frozen peaches, maple, vanilla, and cinnamon. Peach oatmeal for the win!

• Author: Sonja Overhiser
• Prep Time: 2 minutes
• Cook Time: 5 minutes
• Total Time: 7 minutes
• Yield: 2
• Category: Breakfast
• Method: Stovetop
• Cuisine: Breakfast
• Diet: Vegetarian

Ingredients

• 1 cup Old Fashioned rolled oats (not quick cooking or instant)
• 2 cups water
• 1 cup diced fresh peaches (about 1 large peach; see notes)
• 2 to 3 tablespoons maple syrup
• 1 teaspoon vanilla extract
• ¼ teaspoon cinnamon
• ⅛ teaspoon kosher salt
• 2 tablespoons heavy cream or whole milk (or non-dairy creamer or full fat coconut milk, for vegan)
• For topping: maple syrup and sliced or diced fresh peaches, chopped pecans or almonds

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Instructions

1. In a saucepan, add the oats, water, peaches, maple syrup, vanilla extract, cinnamon, and salt, stirring. Bring to a simmer and cook for 5 to 7 minutes until thickened and the oats are tender.
2. Remove from the heat and stir in the cream. Taste and if desired, use more maple syrup (up to 1 tablespoon), keeping in mind you’ll also top with maple syrup for sweetness.
3. To serve, top with a drizzle of maple syrup, chopped pecans, sliced or diced peaches and a small drizzle of cream (this is required and what brings out the peach flavor). Leftovers store refrigerated for up 5 days. Reheat on the stovetop or in the microwave, and make sure to garnish again with fresh peaches and maple syrup.

Notes

*If desired, you can substitute canned or frozen peaches. Defrost frozen peaches until they are soft enough to dice, then add to the oatmeal along with their liquid; add more maple syrup if desired (frozen peaches can have a tart flavor). Adjust the maple syrup accordingly if the canned peaches have added sugar.

Our sweetener of choice is pure maple syrup, but you can substitute honey, agave nectar, or even brown sugar or granulated sugar.

These two flavorings add nuance to the flavor and make it taste like pie. We highly recommend using both, but you can use just one in a pinch.

You can substitute half and half or whole milk for the heavy cream.

Key ingredients

For these tiramisu overnight oats, I had the idea to use purchased cold brew to make it easy to infuse the espresso flavor: just like in my frozen espresso martini! It makes it so simple to make and really accentuates the chocolate flavor.

• Old Fashioned rolled oats: I always use old-fashioned rolled oats for overnight oats because they maintain the perfect texture after soaking. Steel cut oats are not designed for this cooking method (avoid them completely!), and quick-cooking oats become pretty mushy.
• Cocoa powder: Standard cocoa powder mixes with maple syrup to create a chocolaty flavor. The cocoa also creates that beautiful brown color reminiscent of tiramisu’s dusted top.
• Espresso or cold brew: This ingredient is essential for authentic tiramisu flavor! I like using purchased cold brew coffee so I don’t have to make anything, but strong espresso works too.
• Greek yogurt topping: The creamy topping is what takes these oats from good to great! I mix Greek yogurt with maple syrup and vanilla extract to create a layer that mimics tiramisu’s mascarpone filling—similar to my strawberry shortcake pancakes and carrot cake baked oatmeal.

Pro tips for tiramisu overnight oats

I used to not love overnight oats, but after I made this carrot cake overnight oats recipe is changed my mind about this healthy breakfast idea! Here are a few tips I’ve picked up:

• Soak time: I’ve found that letting the oats sit for at least 2 hours gives you the best texture, but overnight is ideal. The longer soaking time allows the chia seeds to fully expand and the flavors to meld together.
• Sweetness level: If you find the oats too sweet, start with 1 to 1.5 tablespoons of maple syrup in the oat mixture and adjust to your taste.

Tiramisu Overnight Oats

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5 from 2 reviews

These tiramisu overnight oats taste like dessert for breakfast with rich cocoa, espresso, and creamy Greek yogurt topping! It’s an easy make-ahead recipe with no cooking required—perfect for busy mornings.

• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 2 servings
• Category: Breakfast
• Method: Overnight Oats
• Cuisine: Breakfast
• Diet: Vegetarian

Ingredients

For the oats layer

• 1 cup rolled Old Fashioned oats (do not use steel cut or quick cooking)
• ¾ cup milk of choice
• 2 tablespoons cocoa powder
• 3 tablespoons pure maple syrup
• 1 teaspoon vanilla extract
• ½ tablespoon chia seeds
• ¼ cup espresso or cold brew 
• 1 pinch salt, optional 

For the topping

• 1 cup Greek yogurt
• 1 ½ tablespoons maple syrup
• ½ teaspoon vanilla
• 1 pinch cinnamon 

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Instructions

1. In a glass dish with a cover, place the oats, milk, cocoa powder, maple syrup, vanilla extract, chia seeds, espresso, and salt and stir to combine. (If you’d like, you can divide the mixture into two half pint jars with covers here.)
2. Cover and refrigerate for at least 2 hours, or overnight. Before serving, stir the jars. Mix the Greek yogurt topping and add to the top, then dust with cocoa powder. The oats are best immediately, but you can store 2 to 3 days (the texture becomes more sticky). This oatmeal is meant to be enjoyed cold straight from the refrigerator. 

Notes

For more flavors, see our original Overnight Oats recipe or these Carrot Cake Overnight Oats.

For vegan, use oat milk and vegan coconut yogurt (we like the brand Cocojune).

A few more healthy breakfast ideas

01

Carrot Cake Overnight Oats

02

Banana Baked Oatmeal

03

Oatmeal Muffins

04

Best-Ever Oatmeal Pancakes

Customizing your salsa ranch

While I love the classic version, there are so many ways to make this dressing your own:

Heat lovers: Use medium or hot salsa, or add a spoonful of adobo sauce from a can of chipotle peppers in adobo for a smoky kick.

Herby variations: Try fresh cilantro instead of chives for a more Mexican flavor profile, or add fresh dill for extra ranch taste.

Protein boost: Add a dollop of Greek yogurt (or use it instead of the sour cream) to increase the protein content and add extra tanginess.

How do you plan to use your salsa ranch dressing? Let us know in the comments below, and let us know if you tried it!

Frequently asked questions

Salsa Ranch Dressing

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5 from 1 review

This creamy salsa ranch dressing is a quick and easy irresistible sauce perfect for taco salads, burrito bowls, and more! Here’s how to make this easy 5-minute dressing with simple pantry ingredients that will transform your meals.

• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yield: About 1 cup
• Category: Sauce
• Method: No Cook
• Cuisine: Salad Dressing
• Diet: Vegetarian

Ingredients

• ½ cup mayonnaise
• ¼ cup sour cream or Greek yogurt
• ¼ cup mild red salsa
• 1 tablespoon fresh chives
• 1 teaspoon each garlic powder, onion powder, and dried dill
• ¼ teaspoon kosher salt
• ¼ teaspoon fresh ground black pepper

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Instructions

1. In a medium bowl, whisk together all ingredients. If desired, thin to the desired consistency with additional salsa. Store up to 1 week refrigerated.

Notes

For a spicy spin, use medium or hot salsa, or add hot sauce to taste. 

A few more ranch dressing recipes to try

Here are a few more ranch-inspired dressing recipes you might enjoy:

• Make our favorite Homemade Ranch Dressing or Healthy Ranch Dressing
• Try spicy Chipotle Ranch Dressing
• Make Buffalo Ranch sauce
• Go for Vegan Ranch Dressing
• Mix up Easy Ranch Dip

01

Homemade Ranch Dressing

02

Chipotle Ranch Dressing

03

Buffalo Ranch

04

Easy Ranch Dip

Ingredients in a classic wedge salad

The first ever recipe for an iceberg lettuce wedge salad was printed in 1916 in a book by Marion Harris Neil. It was called “Lettuce Salad with Roquefort Dressing” and calls for smothering lettuce hearts with a creamy blue cheese dressing and hard boiled egg whites cut into rings.

In the 1950’s, the wedge salad took on the blue cheese crumbles and bacon bits that you’ll see in today’s salad. By the 1970’s, it became popular at steakhouses where it still is today. Most restaurants and chefs these days like to put their own creative touches on wedge salads (which we’ll cover below). The basic elements of a classic wedge salad are:

• Iceberg lettuce forms the foundation – I look for heads that have tightly packed, crisp leaves. The outer leaves should be removed before cutting into wedges.
• Blue cheese dressing is non-negotiable for the authentic experience! I make my own using a combination of mayonnaise and Greek yogurt for a lighter but still creamy texture.
• Fresh tomatoes add color, acidity, and freshness. You can use sliced cherry tomatoes or diced regular tomatoes.
• Chives provide a subtle onion flavor and nice green color. It’s easy to slice them thinly with kitchen shears!
• Crunchy topping traditionally comes from bacon, but I’ve developed a great meatless alternative using smoky breadcrumbs that delivers similar flavor and texture. Feel free to use bacon if you prefer!

Try smoky breadcrumbs in place of bacon

Here’s where I put my own spin on the classic – instead of bacon, I like to make smoky breadcrumbs that give you all the crunch and flavor without the meat. I realized I could recreate the essential smoky, salty element using pantry staples.

I toast panko breadcrumbs in olive oil with smoked paprika, onion powder, garlic powder, and salt until they’re golden and fragrant. The smoked paprika is the star – it adds that signature smoky flavor that makes you think of bacon. You can find smoked paprika (sometimes labeled as pimentón) in most grocery stores, and it’s worth seeking out for this recipe.

A fresh spin on blue cheese dressing

This wedge salad also uses my fresh spin on blue cheese dressing. Here are a few of the features of this dressing that makes it a go-to:

• Uses Greek yogurt. My go-to method involves whisking together the mashed blue cheese, Greek yogurt, mayonnaise, and seasonings until smooth. The result is a dressing that coats the lettuce beautifully and has both creamy and chunky elements.
• Easy to whisk up. It takes just a few minutes: you’ll just mash the blue cheese crumbles with a bit of vinegar, then mix it together with the yogurt, mayo and spices.

Creative variations and substitutions

Blue cheese is a strong flavor, and several people in my family aren’t fans. You can mix things up in the wedge salad and use a different salad dressing, then top with feta cheese crumbles! Here are a few ideas for alternate dressings:

• For blue cheese skeptics: I do understand that blue cheese isn’t for everyone! You can easily substitute this homemade ranch dressing or even Thousand Island dressing, and top with crumbled feta cheese.
• For a bacon version: If you prefer traditional bacon, cook 3-4 strips until crispy, then crumble them over the salad. You can also try tempeh bacon or coconut bacon for a plant-based alternative with a similar smoky flavor.
• For extra indulgence: Add sliced hard-boiled eggs or avocado chunks for additional richness and texture.

Expert tips for cutting wedges

There are a few things to note when you cut an iceberg head for your wedge salad:

• Look for a small to medium iceberg head. Some iceberg lettuce heads you can find at the store are massive! Small to medium makes the best wedge.
• Remove the outer leaves first. The outer leaves can be dirty and sometimes are damaged. Pull them all off first!
• Cut into 4 for a small head or 6 for large. If all you can find is a very large iceberg head, you can cut it into 6 wedges. This will make it more manageable on a plate!

Classic Wedge Salad

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This classic wedge salad recipe features crisp iceberg lettuce, creamy homemade blue cheese dressing, and crispy breadcrumbs for the perfect easy side. It’s ready in just 15 minutes and works with almost any meal.

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4
• Category: Side dish
• Method: Raw
• Cuisine: Salad
• Diet: Vegetarian

Ingredients

For the salad

• 1 recipe Blue Cheese Dressing*
• 1 small head iceberg lettuce
• 1 cup cherry tomatoes, quartered (or 4 sundried tomatoes, chopped)
• 2 chives, thinly sliced
• 3 tablespoons blue cheese crumbles
• Smoky breadcrumbs, for the garnish (1 handful crushed potato chips or crumbled bacon)

For the smoky breadcrumbs

• 1 tablespoon olive oil
• ½ cup panko (or homemade breadcrumbs)
• 1 teaspoon smoked paprika
• ½ teaspoon each onion powder and garlic powder
• 1/4 heaping teaspoon kosher salt

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Instructions

1. Make the Blue Cheese Dressing. 
2. Make the smoky breadcrumbs, if using: Heat the olive oil in a small skillet over medium heat. In a small bowl, mix the panko with the smoked paprika, onion powder, garlic powder and kosher salt. Add them to the skillet and toast, stirring frequently, until golden and crisp, about 2 to 3 minutes. Remove to a bowl. 
3. Remove the outer leaves of the iceberg head, then slice it into wedges (4 for a small head, 6 for a large head). Prep the chives and tomatoes.
4. To serve. place a wedge on a plate. Top with dressing, tomatoes, chives, blue cheese crumbles, and smoky breadcrumbs. Serve immediately. 

Notes

*Not a blue cheese lover? Make our Ranch Dressing and add ½ teaspoon smoked paprika for a smoky flair. Then top with crumbled feta cheese. 

Other classic salads you’ll love

Love the wedge? You’ll love these super classic salads too:

• Try our favorite, the Perfect Caesar Salad (or Vegan Caesar Salad)
• Opt for a Tex Mex main dish salad, the Ultimate Taco Salad (or Vegan Taco Salad)
• Go for the 1950’s favorite, Classic Egg Salad or Classic Tuna Salad

Easy Corn Fritters

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5 from 3 reviews

This crispy corn fritters recipe is delicious with fresh or canned corn and made in under 30 minutes! These savory fritters are perfect as appetizers or a quick dinner with creamy dipping sauces.

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 12
• Category: Appetizer
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 3 cups fresh corn kernels* (about 4 ears; or 2 cans corn, drained)
• 1 green onion, thinly sliced
• 2 eggs
• ¾ cup milk
• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 ½ tablespoons sugar
• 1 teaspoon baking powder
• ½ teaspoon garlic powder
• 1 ½ teaspoons kosher salt (1 ¼ teaspoons for canned corn)
• Olive oil or neutral oil, for frying
• Flaky sea salt, for garnish (or more kosher salt)
• Parsley, for garnish
• Sour cream or garlic aioli, for serving (or see Sauces section above)

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Instructions

1. Use a sharp knife to cut the corn from the cobs (or drain the canned corn). Thinly slice the green onion.
2. In a medium bowl, whisk the eggs and milk. Then whisk in the flour, cornmeal, sugar, baking powder, garlic powder and kosher salt until a thick batter forms. Fold in the corn kernels and green onion using a spatula.
3. Heat a large non-stick skillet over medium heat. Add enough oil to cover the bottom. Add the fritters by dropping from ¼ cup measure, then spreading them out to be thin with the back of the measuring cup. Fry the fritters in batches that fit the skillet, about 2 to 3 minutes per side until golden. Add more olive oil when necessary. Make sure the heat is not too high or the fritters will become browned on the outside but stay gooey in the middle.
4. Remove and place on a a baking rack to cool slightly (so they don’t become soggy on the bottom). Immediately sprinkle with a bit of flaky sea salt (or more kosher salt) to allow the flavor to pop and if desired, garnish with parsley and serve with sour cream, aioli or another dipping sauce. Finish cooking the remaining batches of the fritters. Serve immediately. The fritters are best the day they are made, but you can store leftovers refrigerated for 1 to 2 days if desired and reheat them in a pan with a drizzle of oil before serving.

Notes

*Boil the corn if it’s not the freshest, in season sweet corn, or if you prefer to eat cooked corn versus fresh. It’s perfectly safe to eat fresh corn without cooking it! Or substitute canned corn (we don’t recommend frozen corn here).

Other fresh corn recipes to try

These are some of my favorite corn recipes featuring this seasonal ingredient:

• Mix up a zingy corn salsa to serve with chips, or go for creamy Mexican street corn dip
• Try classic creamed corn or easy skillet fried corn, or mix up a corn salad
• Make soup like corn chowder or chicken corn chowder
• Fire up the grill for grilled corn or elote

01

Corn Salsa

02

Creamed Corn

03

How to Grill Corn on the Cob (3 Methods)

04

Skillet Fried Corn