🫑 Recipe Collections: Vegetarian Meals

Amethyst · June 28, 2026, 1:29pm

Grilled Veggie Skewers

Prep: 30 minutes
Cook: 15 minutes
Total: 45 minutes
Yield: 4 servings

Ingredients:

For the Vegetable Skewers:

4 medium red onions
4 medium zucchini, sliced
2 red bell peppers
2 orange bell peppers
2 yellow bell peppers
2 green bell peppers
olive oil, for brushing
Balsamic vinegar, for serving

For the Garlic Herb Sauce:

⅓ cup olive oil
5 cloves garlic, minced
3 tablespoons fresh parsley, minced
3 tablespoons fresh cilantro, minced
1 teaspoon fresh rosemary, minced
salt, to taste
freshly ground black pepper, to taste

Directions:

Soak approximately 8-12 wooden skewers in water for at least 15-30 minutes. The total number of skewers will vary depending on several factors, such as the size of each vegetable, the size of your vegetable pieces, etc.

Prepare the vegetables for the skewers. For each red onion, first peel, then slice in half. Chop each half into thirds, as if you were cutting a pizza (6 total pieces from one onion). Seed and chop each bell pepper into approximately 1-inch by 1-inch pieces. Finally, chop the zucchini into rounds.

Prepare the Garlic Herb Sauce- in a medium bowl, whisk together the olive oil, minced garlic, parsley, cilantro, rosemary, salt, and pepper. Set aside.

Skewer the vegetables by alternating between red onion, zucchini, and the different colored bell peppers. Brush skewers with a light layer of olive oil.

Preheat grill to medium-high heat. Once the grill is hot, add skewers and grill for approximately 5-8 minutes per side, or until vegetables are just softening and browning around the edges.

Remove from heat, brush with garlic herb sauce, and drizzle with balsamic vinaigrette, if desired. Enjoy!

Notes:

If using wooden skewers, you will need to soak them for at least 15-30 minutes before threading vegetables.

Get a head start on prep time and chop the vegetables the night before.

Place “sturdier” vegetables on the ends, such as the red onion.

What Are The Best Vegetables to Grill?

I feel like I have grilled most vegetables over the years. This is my list of vegetables that you should be grilling this summer.

Corn – this requires no explanation. I mean, it’s corn.

Zucchini

Onions – red onions are my fav

Bell peppers – my advice is to make them in bulk and put them on all the things.

Mushrooms – especially portobello mushrooms

Tomatoes – big juicy heirloom tomatoes or tiny skewered cherry tomatoes are all delicious. The trick is
getting them off the grill before they burst.

Eggplant

Broccolini – not to be confused with broccoli

What Are The Worst Vegetables to Grill?

Let’s just say some vegetables are better left off the grill. People will do it, and some may even succeed, but probably not. If they say they have, they’re lying.

Brussels sprouts – they would need to be blanched first for sure. At that point, is it worth it? And I seriously doubt they would come out cooked enough anyway.

Potatoes – I am not talking about wrapping potatoes in foil and grilling. No. That would be cheating. Actually, grilled potatoes do not work.

Romaine lettuce – you guys, I’ve tried it. In fact, I think I have a recipe on this blog with grilled romaine lettuce and grilled watermelon. It was meh. Crisp, fresh, cold lettuce is so much better.

Carrots, parsnips, other hard root vegetables – duh.

Tomatoes – yes. Tomatoes make both lists. If you grill tomatoes, they will either turn out to be the most amazing thing in the world, or a deflated, sloppy mess.

Tips For Making The Best Veggie Skewers:

Most important- really try to chop all your vegetables so they are approximately equal in size and shape. Precision here is impossible, but do your best.

Soak those wood skewers for at least 15 minutes.

Place the onion on each end.

Alternate between the different vegetables, leaving a small space between each- fortunately, onion and bell pepper have natural curves to them, preventing the vegetables from lying flat on one another. If, however, you were to do a skewer of just zucchini, you would need to leave a small space between each zucchini round for air and heat to circulate.

Try to place vegetables with similar cooking times together on the same skewer. For example, never ever place cherry tomatoes on the same veggie skewer as red onion. You’ll end up with either delicious tomatoes and raw red onion, or melted tomatoes and perfect red onion.

Don’t be scared of a little browning or charring around the edges. But don’t let it take over.

Nutritional Facts:

Recipe courtesy of The Forked Spoon.com

Amethyst · June 28, 2026, 2:04pm

Zucchini Frittata

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings

Ingredients:

2 tablespoons olive oil
1 french shallot minced
2 medium zucchini grated, drained and squeezed dry, ¾ pound
½ cup red pepper chopped finely
6 eggs
5 tablespoons Parmesan cheese freshly grated, separated
½ cup mozzarella grated
⅓ cup ricotta fresh, drained
2 tablespoons basil fresh, chopped
1 tablespoon oregano fresh, chopped
¼ teaspoon salt
¼ teaspoon pepper

Directions:

Adjust the oven rack to the upper-middle position and preheat the broiler.

Over medium heat, heat the olive oil in a 10-inch nonstick oven-proof pan. You can also use a cast-iron pan.

Add the finely minced French shallot and saute for 3-4 minutes or until softened, stirring occasionally.

Add the shredded zucchini and the chopped red pepper. Spread in a single layer and saute for 5-7 minutes until tender, stirring occasionally. The total time depends on the “wetness” of the zucchini.

Meanwhile, in a bowl, beat together the eggs, 3 tablespoons of grated Parmesan cheese, mozzarella, ricotta, basil, oregano, salt, and pepper with a fork. Do not overbeat.

When the vegetables are tender, pour this egg mixture over them in the pan and stir gently to combine.

As the mixture begins to set and the bottom firms up, use a spatula or wooden spoon to lift the edge closest to you and allow the uncooked egg mixture to run underneath. Tilt the pan as you do this.

Continue in this fashion until the top is no longer runny and the egg mixture is almost set. It should begin to pull away from the sides.

Sprinkle the remaining 2 tablespoons of grated cheese evenly over the top. Place the pan in the preheated oven.

Broil for about 2-4 minutes until the center is set, dry to the touch, and has just a little jiggle to it. It should be lightly browned.

Let it stand for a few minutes, then run a spatula around the edge and slide gently to a serving plate.

Slice into wedges and serve it hot, at room temperature or cold. Optional: Garnish with extra basil or sliced green onions.

Notes:

Do not overbeat the eggs as this toughens the texture of the final product.

Squeeze out the moisture from the zucchini to prevent a soggy frittata.

Drain the ricotta before combining it with the rest of the ingredients.

Once removed from the oven, the residual heat of the skillet continues to cook the frittata. It is therefore important to remove the skillet from the oven as soon as the center is set and has just a little jiggle to it.

Serve your frittata hot, at room temperature, or even cold.

If you prefer, once the frittata sets, flip it so that the top becomes the bottom and continue to cook for a few more minutes on the stovetop

How to remove moisture from zucchini: Toss with about ½ teaspoon of salt and transfer to a colander set over a medium bowl. Set aside for 10 minutes. After this time, transfer to a potato ricer and push them through to remove the liquid. If you do not have a potato ricer, place in a clean dish towel and wring out the liquid.

Substitutions:

French shallots can be replaced with ½ cup of minced onion.

Replace basil with other herbs you may have, like parsley, chives, or even thyme.

Use Roasted Red Peppers instead of the fresh ones, if you prefer.

FAQ’s:

What is the difference between a frittata and a quiche?

Although both dishes rely on eggs as their base, there are distinctions. Frittatas are usually prepared without a crust, cooked entirely on a stovetop, whereas quiches feature a pastry crust and are baked in the oven. Additionally, frittatas are usually filled with vegetables, cheese, and/or meat, while quiches often include cream or milk.

How can I make a frittata less soggy?

To prevent a frittata from becoming soggy, eliminating moisture from the vegetables you include is crucial. Additionally, you can experiment with cooking the frittata on a lower heat for a longer period, or even finish it off in the oven to aid in drying it out.

Nutritional Facts:

Recipe courtesy of She Loves Biscotti.com

Amethyst · July 5, 2026, 1:28pm

Deep-Fried Mac & Cheese Shells

Prep: 45 min.
Cook: 15 min.
Yield: 20 appetizers (2-1/2 cups dipping sauce)

Ingredients:

2 cups uncooked small pasta shells
20 uncooked jumbo pasta shells
2 tablespoons butter
1 package (16 ounces) Velveeta, cubed
2 cups shredded cheddar cheese
1 cup heavy whipping cream
3/4 cup grated Parmesan cheese, divided
1-1/4 cups 2% milk, divided
2 large eggs
2 cups panko breadcrumbs
1/2 cup all-purpose flour
Oil for deep-fat frying

Directions:

Cook pasta separately according to its package directions for al dente; drain. Meanwhile, in a large saucepan, melt butter over low heat. Add Velveeta, cheddar cheese, cream, and 1/4 cup Parmesan cheese. Cook and stir over low heat until blended. Remove from heat.

In another large saucepan, combine small pasta shells and half the cheese mixture; set aside. For dipping sauce, stir 1 cup milk into remaining cheese mixture; keep warm.

n a shallow bowl, whisk eggs with remaining milk. In another shallow bowl, mix breadcrumbs with remaining Parmesan cheese. Place flour in a third shallow bowl. Fill each large shell with scant 1/4 cup pasta mixture. Dip in flour to coat all sides; shake off excess. Dip in egg mixture, then in breadcrumb mixture, patting to help coating adhere.

In an electric skillet or a deep fryer, heat oil to 375°. Fry shells, a few at a time, 1-2 minutes on each side or until dark golden brown. Drain on paper towels. Serve with dipping sauce.

Notes:

How do you make the mac and cheese stick together?

To make the mac and cheese stick together, set it aside to cool slightly after assembling so that it firms up and holds its shape. Also, when stuffing the shells, use a spoon to fill and compact the mixture firmly but gently.

What is the best cheese combination for mac and cheese?

The best cheese combination for mac and cheese includes Velveeta for its smooth melting quality, cheddar for its sharpness, and Parmesan for its nuttiness. Have fun experimenting with other contrasting cheese flavors and textures, like Gruyere, Gouda and even cream cheese!

How should I serve deep-fried mac and cheese?

You can serve Deep-Fried Mac & Cheese as a hearty appetizer or make it a meal alongside a crisp green salad, cooked broccoli, or sauteed green beans. Check out more ooey-gooey Mac and Cheese Recipes! Research contributed by Mark Neufang, Taste of Home Culinary Assistant

Recipe courtesy of Taste of Home.com

Amethyst · July 5, 2026, 1:29pm

Elote Mexicano | Mexican Street Corn Recipe

Prep Time: 5 minutes
Cook Time: 10 minutes
Yield: 6 servings

Ingredients:

6-8 ears of corn on the cob
1/2 cup Mayonnaise
3/4 cup sour cream
Zest of 1 lime
2 1/2 Tbsp. lime juice
1 Tbsp. Tajin
2 tsp. chili powder
2 tsp. garlic powder
1/2 tsp. paprika
1/3 cup cotija cheese
1/3 cup cilantro

Directions:

Shuck and clean corn, and heat the grill on a medium flame.

Add the corn to the grill and heat through for about 10-15 minutes.

Combine the mayonnaise, sour cream, zest, lime juice, garlic powder, chili powder, Tajin, and paprika in a bowl. Mix well and refrigerate until needed.

Once the corn is fully cooked, use a basting brush and brush the ears of corn with the crema.

Sprinkle on cotija cheese and cilantro. Use a little extra chili powder or Tajin too! Serve immediately.

Recipe courtesy of Sugar Maple Farmhouse.com

Amethyst · July 12, 2026, 3:33pm

Cajun Butter Corn

Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Yield: 4 servings

Ingredients:

4 ears corn, shucked
4 tablespoons room temperature butter
2 cloves garlic, finely minced or grated
2 tablespoons cilantro or parsley leaves, minced
1 tablespoon Homemade Cajun Seasoning or use store-bought

Directions:

Make Cajun Butter:

Mix 1/4 cup room temperature softened butter with 1 tablespoon Cajun seasoning, 2 minced cloves of finely grated garlic, and 2 tablespoons of chopped cilantro.

Grilled Corn:

Preheat a gas grill between 400°F and 450°F for about 10 minutes. For a charcoal grill, once the coals look ashy and white, spread them out and push most of them on one side of the grill, creating a hotter, more direct cooking area. Depending on your charcoal, this can take over 30 minutes.

Use a spoon to spread the butter evenly over the ears of corn. Then, place the buttered corn onto aluminum foil and tightly wrap it to create a packet.

Place the corn packet over indirect heat (cooler area of your grill) to prevent burning and ensure even cooking, for 10 to 15 minutes, flipping the packet halfway through the cooking time.

For Roasted Corn:

Heat the oven to 400°F (200°C) and position an oven rack towards the middle.

Spread the butter evenly over the ears of corn. Then, place the buttered corn onto aluminum foil and tightly wrap it to create a packet.

Place the corn packet on a baking sheet and bake for 20 to 30 minutes, flipping it once during roasting.

Notes:

Cajun seasoning: We recommend using our Homemade Cajun Blend for the best results. However, if you prefer to use a store-bought brand, feel free to do so. Just keep in mind that different brands may vary in their salt content, so you might need to adjust the seasoning accordingly to suit your taste preferences.

Nutritional Facts:

The nutrition facts provided below are estimates.

Serving Size 1 ear corn / Calories 230 / Total Fat 13.5g / Saturated Fat 7.8g / Cholesterol 30.5mg / Sodium 474.9mg / Carbohydrate 27.4g / Dietary Fiber 3g / Sugars 13.2g / Protein 4.9g

Recipe courtesy of Inspired Taste.net

Amethyst · July 14, 2026, 3:18pm

It’s National Mac & Cheese Day, so let’s celebrate!

Copycat Kraft Mac and Cheese

Total Time: 2 hours
Yield: 8 servings

Ingredients:

8 ounces elbow macaroni
4 Tablespoons butter
4 Tablespoons flour
3 cups milk
7 ounces Cracker Barrel Sharp Cheddar Cheese shredded (2 cups)
4 ounces Colby Jack shredded (1 cup)
1 teaspoon salt
1/2 teaspoon pepper see notes

Directions:

Cook the pasta to al dente in salted water. Reserve 1 cup of pasta water to thin out the sauce later if needed. Strain the rest and set aside until the sauce is whipped up.

Melt the butter and add flour over medium heat in the Dutch oven. Cook the flour, breaking it up with a whisk, until it absorbs all of the butter and there are no clumps of flour left. Slowly pour in the milk while whisking, to thicken into the base of the sauce.

Bring to a simmer, add spices and shredded cheese. Use the same whisk to combine and create a smooth sauce. Take off the heat.

Add the pasta back to the Dutch oven and stir with a spoon to coat all the pasta. If you want the sauce a bit thinner, add a couple of Tablespoons of pasta water at a time to the Dutch oven.

Notes:

Make this a one-pot meal by cooking the pasta first, then the sauce in the same pot. Or make it in half the time by making the sauce while the pasta cooks.

Parenting Hack: If you have kids that don’t like seeing specks in their food, use white pepper instead of black pepper.

FAQ’s:

To bake or not to bake

If you’re going for the kid-friendly, Kraft copycat, skip the baking. It adds another layer of texture that the kids aren’t always jazzed about.

Skip the pre-shredded cheese

If possible, shred your own from a block. Pre-shredded has an anti-caking coating for when it is sealed in the bag. But this means it doesn’t melt clean. Shred it yourself and you’ll have a smoother sauce.

What to top it with

For an adult favorite, top the mac and cheese with fresh pepper, parsley, bacon, sauteed onions, breadcrumbs, or add in chunks of ham for a ham and cheese mac!

What is a roux

A roux is a paste made out of butter and flour, then thinned with milk (or sometimes broth) that is the base for thickened sauces.

Katie’s Tips:

Pour the milk in slowly and judge the thickness of your sauce based off of that. It will thin a bit when the pasta is added just from the leftover water on the pasta.

Spoon into small personal skillets or Dutch ovens as part of a Mac and Cheese bar. Let kids add extras if they want and broil individually if desired. Everyone gets the best mac and cheese, just as they like it!

Season the pasta water heavily with salt, never with oil. This adds loads of flavor to the pasta itself.

Storage:

Refrigerate for up to 5 days in an air-tight container. Reheat in the microwave or on the stovetop over low with a splash of fresh milk to loosen the sauce. To make a big batch and freeze, use a throwaway container. Once the mac and cheese is fully made, pour into the container. Top with tinfoil before freezing and keep up to 6 months.

When reheating from frozen, allow it to defrost in the refrigerator overnight the day prior to cooking. Then pop in a 350F oven for about 20-30 minutes covered. Uncover and top with more cheese and return to the oven for another 5-10 minutes if desired.

Nutritional Facts:

Recipe courtesy of Cast Iron Recipes.com

Amethyst · July 19, 2026, 2:39pm

Smoky Mac and Cheese

Total: 30 min
Active: 20 min
Yield: 4 to 6 servings

Ingredients:

Kosher salt and freshly ground black pepper
1 pound dry rigatoni
4 cups heavy cream
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
3 shakes of your favorite hot sauce, optional
8 ounces cream cheese
8 ounces Gouda, shredded
1 pound ham, diced
1 cup panko breadcrumbs
1/2 cup grated pecorino
1/2 cup sliced scallions, optional

Directions:

Heat a large pot of salted water to a boil. Cook the pasta according to package directions for al dente, then drain and set aside.

Set up your grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Heat a deep 12-inch cast-iron skillet over direct heat.

Combine the cream, paprika, cayenne, and hot sauce if using in the skillet. Season with salt and pepper. Bring to a simmer and simmer until the cream mixture is reduced by half and thickened, about 5 minutes. Whisk in the cream cheese and Gouda until fully melted. Stir in the ham and cooked pasta and continue to mix until fully combined.

Stir together the panko, pecorino, and scallions in a medium bowl. Sprinkle the panko mixture evenly over the mac and cheese. Move the skillet to indirect heat, cover the grill, and cook until golden brown and bubbly, about 5 minutes.

(Alternatively, you can make the mac and cheese in a 12-inch cast-iron skillet on a stovetop over medium-high heat, then top with the panko mixture and bake in a 400-degree F oven for 10 minutes.)

Recipe courtesy of Food Network.com

Amethyst · July 19, 2026, 2:40pm

Quick Savory Grilled Peaches

Prep Time: 10 mins
Cook Time: 5 mins
Additional Time: 5 mins
Total Time: 20 mins
Yield: 12 peach halves

Ingredients:

2 tablespoons olive oil
½ teaspoon chopped fresh basil
¼ teaspoon chopped fresh thyme
salt and ground black pepper to taste
6 fresh peaches, halved and pitted

Directions:

Preheat a grill for medium heat and lightly oil the grate.

Whisk olive oil, basil, thyme, salt, and pepper together in a bowl. Allow flavors to meld for 5 minutes. Brush oil mixture over the cut side of each peach half.

Grill peaches, cut-sides down, on the preheated grill until softened and grill marks appear, about 4 minutes.

Recipe courtesy of All Recipes.com

Amethyst · July 26, 2026, 12:18pm

Grilled Pineapple

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings

Ingredients:

1 ripe pineapple, cut into spears
1 teaspoon olive oil
1 cup fresh mint
juice of two limes & rind of one lime
3 tablespoons cane sugar

Directions:

Heat grill (or grill pan) to high heat.

Brush the olive oil on the pineapple spears. This will keep them from sticking to the grill or grill pan.

Place pineapple on the grill and cook for 3 to 5 minutes on each side, or until dark grill marks appear. After both sides have been grilled, remove and let rest for 3 minutes.

Meanwhile, blitz the mint, lime juice and rind, and sugar in a food processor or blender - add a little water if the mixture doesn’t come together. It should be a chunky sauce though, so don’t add too much water.

Top the pineapple with the mint sauce and serve.

Nutritional Facts:

Amount Per Serving: Calories: 117Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 39mgCarbohydrates: 28gFiber: 2gSugar: 21gProtein: 1g

Recipe courtesy of This Healthy Table.com

Amethyst · July 26, 2026, 12:19pm

Grilled Mango with Lime, Aleppo Pepper, and Honey

Prep Time: 5 minutes
Cook Time: 1 minute
Total Time: 6 minutes
Yield: 4 servings

Ingredients:

Extra virgin olive oil
4 ripe mangos
1 lime, halved
Kosher salt
Aleppo pepper or red chili flakes
Warmed honey, for drizzling (optional)

Directions:

Get ready: Lightly oil the grates and heat the grill or a large indoor griddle pan to medium.

Slice the mango: Prop a mango up on its butt. Use a sharp knife to cut off one side, slicing as close to the seed as possible. (Yes, mangos technically have seeds, not pits!) Slice off the other side of the mango to make two pieces. Repeat with the remaining mangoes and discard the seeds.

Score the mangos: Using a small knife, score the mangos’ flesh in a grid or diamond pattern without cutting through the skin. Brush lightly with olive oil.

Grill: Arrange the mangos on the hot grill, flesh side down. Grill until charred, 1-2 minutes. Remove from the heat and immediately squeeze the lime on top. Season with kosher salt and Aleppo pepper (or your favorite red pepper flakes).

Finish and serve: When the mangos are cool enough to handle, gently push the skin to pop the mango flesh out. If you like, drizzle with warmed honey. Serve warm.

Notes:

Choose ripe but firm mangos. You want mangos that are ripe but not too soft, as they will hold their shape better on the grill.

Make sure the grill is nice and hot: you want to get a good char and caramelization on the mango quickly. This will keep some of its deliciously juicy raw flavor and texture.

Don’t forget to oil. As you can imagine, mangos are prone to sticking. A well-oiled grill and fruit will prevent this.

When slicing the mango, use a sharp knife to cut off one side, slicing as close to the seed as possible. (Yes, mangos have seeds, not pits!) Slice off the other side of the mango to make two pieces. Repeat with the remaining three mangoes, discarding the seeds.

Preserve the peel. Don’t peel the mango, and try to avoid puncturing its skin when you score it. The peel will help keep its shape over high heat.

Recipe courtesy of The Mediterranean Dish.com

Amethyst · July 26, 2026, 12:19pm

Grilled Corn Yaki Tomorokoshi

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 8 – 12 servings

Ingredients:

8 ears yellow or white corn
Salted water as needed

Sauce:

1/4 c. Aloha Shoyu
1/4 c. Mirin
1 clove garlic, crushed
2 quarter-size ginger, peeled, crushed

Directions:

In a large saucepan over medium-high heat, cook corn in boiling water for 5-10 minutes. Drain well.

In a saucepan over medium heat, bring soy sauce and mirin to a boil. Add garlic and ginger; simmer 5 minutes until slightly reduced.

Cook corn on a charcoal grill, basting with sauce until cooked to desired charring.

Recipe courtesy of Cooking Hawaiian Style.com

Amethyst · July 26, 2026, 12:20pm

Roasted Frozen Brussels Sprouts

Prep Time: 2 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Yield: 4 servings

Ingredients:

2 10- or 12-ounce bags frozen Brussels sprouts; keep them frozen, no need to thaw
2 ½ tablespoons extra virgin olive oil don’t skimp!
½ teaspoon kosher salt
½ teaspoon ground black pepper
Optional for serving: Freshly squeezed lemon juice or freshly grated Parmesan

Directions:

Position racks in the upper and lower thirds of your oven. Line a large rimmed baking sheet with parchment paper and place it on the lower rack. Preheat the oven to 450 degrees F with the sheet pan in it. You want there to be plenty of room for the sprouts, so if you think they will be crowded, use two sheet pans and bake them on the upper and lower racks instead.

Once the oven is heated, remove the sheet pan from the oven and carefully pour the Brussels sprouts into the center. With a spatula, spread them out, then return the pan to the lower rack. Bake for 15 minutes.

Remove the pan from the oven. Drizzle the sprouts with the oil and sprinkle with salt and pepper. With a spoon or spatula, stir to coat. Return the pan to the lower rack (if you are using two pans, switch their positions on the upper and lower racks). Continue baking for 10 to 15 additional minutes, until the sprouts are browned on the outside and tender on the inside. Squeeze lemon juice over the top and sprinkle with Parmesan. Enjoy!

Notes:

Frozen Brussels sprouts will simply not be as crisp as if you roasted fresh Brussels sprouts, but they are a zero-prep, affordable option! If texture is very important to you, I recommend my oven Roasted Brussels Sprouts or Sauteed Brussels Sprouts.

PARCHMENT PAPER: Check your brand of parchment paper to make sure it is oven-safe up to 450 degrees F. Aluminum foil is another alternative.

TO STORE: Place leftover Brussels sprouts in an airtight storage container in the refrigerator for up to 4 days.

TO REHEAT: Rewarm leftovers on a baking sheet in the oven at 350 degrees F until hot. You can also reheat the sprouts in the microwave.

Recipe Variations:

Frozen Brussels Sprouts with Garlic. Roughly chop 2 cloves of fresh garlic, and add the pieces to the baking sheet after you remove the Brussels sprouts the first time (just before adding the olive oil and seasonings). If your household loves garlic, you can add additional cloves.

Frozen Brussels Sprouts with Bacon. Brussels sprouts + bacon = YUM! Add crumbled Baked Bacon over the top of your cooked sprouts just before serving (you can bake the bacon and the Brussels sprouts in the oven at the same time). Or give these Maple Bacon Brussels Sprouts a try.

Frozen Brussels Sprouts with Balsamic. Drizzle 1 tablespoon balsamic vinegar over the cooked sprouts prior to serving.

Frozen Brussels Sprouts with Parmesan. Sprinkle the cooked Brussels sprouts with 2 to 3 tablespoons grated Parmesan cheese (this is also delicious combined with the above Balsamic version).

Nutritional Facts:

Serving: 1(of 4)Calories: 108kcalCarbohydrates: 7gProtein: 2gFat: 9gSaturated Fat: 1gPotassium: 276mgFiber: 3gSugar: 2gVitamin A: 534IUVitamin C: 60mgCalcium: 30mgIron: 1mg

Recipe courtesy of Well Plated.com

Amethyst · July 26, 2026, 12:21pm

Sautéed Mushrooms

Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Yield: 4 to 6 servings

Ingredients:

4 tablespoons (50 g) unsalted butter, divided
1 small shallot (2 ounces; 57 g), minced
2 pounds (905 g) mixed mushrooms, such as cremini, white button, portobello, oyster, shiitake, and/or maitake, cleaned and trimmed (see notes)
3/4 teaspoon kosher salt; if using table salt, use half as much by volume
Freshly cracked black pepper
1 teaspoon minced fresh thyme leaves
1 medium garlic clove, minced
1 tablespoon (15 ml) white wine vinegar (see notes)
2 tablespoons water

Directions:

Cut the mushrooms based on the variety used: Stem and halve portobello mushrooms and cut into 1/2-inch pieces. Trim white button or cremini mushrooms; quarter them if large or medium (about 1 1/2 to 3 inches in diameter) or halve them if small (about 1 to 1 1/2-inches in diameter). Tear trimmed oyster mushrooms into about 1-inch pieces. Stem shiitake mushrooms; quarter large caps (about 1 1/2- to 3-inches in diameter) and halve small caps (about 1 to 1 1/2-inches in diameter). Cut trimmed maitake (hen-of-the-woods) mushrooms into about 1-inch pieces.

In a 12-inch skillet, melt 2 tablespoons (25g) butter over medium heat. Add shallot and cook, stirring frequently, until softened, 1 to 2 minutes. Add cut mushrooms and salt and increase heat to medium-high. Cover and cook, stirring occasionally, until mushrooms have released their liquid, 8 to 10 minutes.

Remove lid, add remaining 2 tablespoons (25g) butter, and cook, stirring occasionally, until mushrooms are deep golden brown and tender, about 15 minutes. Stir in thyme and garlic and cook until fragrant, about 30 seconds. Add vinegar and water and cook, scraping up any browned bits, until liquid is nearly evaporated, about 1 minute. Season with salt and pepper to taste. Serve.

Notes:

This recipe is flexible: You can use a single variety of mushroom or any combination of the mushroom varieties listed.

While I opt for white wine vinegar because it is a pantry staple for me and offers a fairly neutral pop of acidity, any type of vinegar, such as red wine vinegar or apple cider vinegar, can work. You can also use another acid like lemon juice, or even regular dry red or white wine. If substituting wine for the vinegar, use 1/4 cup (60ml) and omit the added water.

Cleaning and Cutting the Mushrooms:

To start, let’s debunk the old culinary school myth that you should never soak mushrooms in water to clean them. The logic behind this outdated culinary rule is that the sponge-like nature of mushrooms would cause them to soak up excess water, which would change their texture and could affect their ability to brown properly and increase their total cooking time. While this may be true for certain varieties such as morels, lion’s mane, or matsutake mushrooms, I found this logic to not hold up with the mushroom varieties tested in this recipe.

In reality, even after a prolonged soak, most mushrooms absorb such a small percentage of their total weight in water that it makes no noticeable difference in their cooking time or final appearance. Also, with this specific cooking technique, since we are going to first steam and draw out any excess water from the mushrooms before browning, what difference would it make if the mushrooms absorb a bit more water first? Raw mushrooms are practically 50% water weight as-is.

So go ahead, for this recipe, dip your mushrooms in a big bowl of cold water, rub off any dirt or debris, and let the dirt sink to the bottom before lifting the mushrooms out and draining them. No need to use a salad spinner or waste paper towels drying them, since they will have all their moisture cooked off before browning anyway. I do advise cutting and trimming the mushrooms before washing while they are still dry. Once washed, they may be slippery and harder to handle on the cutting board.

As more varieties of mushrooms are becoming available throughout the year, it was important to me that this recipe worked for a range of mushrooms. I tested many different types, including white button, portobello, cremini, shiitake, oyster, and maitake mushrooms, to make sure this recipe works well with all of them.

Cutting the mushrooms to a consistent size is key for even cooking and an enjoyable eating experience. Though how you do this will vary by the type of mushroom, since they don’t all share the same form—oyster and maitake mushrooms, for example, have relatively thin fan-shaped lobes, while cremini mushrooms have a classic toadstool shape with a thicker cap. The goal is for these different mushroom types to all release their liquid at roughly the same rate while cooking. You want mushrooms cut large enough to avoid the risk of over-drying before the exterior browns, ensuring you are left with meaty-textured and well-browned mushrooms. Cutting the different mushroom varieties as specified in the recipe is an insurance policy of sorts against leathery results.

Full Steam Ahead: Why We Don’t Recommend the Traditional Mushroom Sautéing Method:

A simple sauté method generally follows these basic guidelines: 1) Heat a little oil or butter in a skillet. 2) Throw in the prepared food, making sure not to overcrowd the skillet to avoid excessive steaming. 3) Sear the food while tossing and stirring until well browned all over and properly cooked all the way through.

Because mushrooms have such a high water content and spongy texture, classic methods often take this approach to an extreme, instructing cooks to cook the mushrooms in inconveniently small batches where there’s visible space between each and every piece. Each individual batch cooks up very quickly, since the steam drives off quickly and browning follows at a rapid clip, but when you multiply the method across multiple batches to make a full recipe, it becomes a pretty big inconvenience.

That’s not the only problem with the classic method, though. Because mushrooms are spongy and filled with tiny pockets of air when raw, they have a tendency to rapidly suck up fat from the moment they first touch it. You’ve possibly experienced this before: You put your mushrooms in a well-oiled hot pan and before you know it the pan has gone bone dry, so you add more fat to prevent scorching and sticking, only to add it all over again after the pan goes dry once more. And then, just as the mushrooms seem like they might begin to properly brown, they start to release their liquid, thwarting your effort yet again. In the worst-case scenario, you end up with a pile of oil-logged mushrooms that you spent too long cooking in multiple batches.

The solution to all of this is to break with tradition and steam your mushrooms first. By putting the mushrooms in a pan and immediately covering it, heat is trapped and builds up rapidly. This, along with an early addition of salt, encourages the mushrooms to release their water in much less time. At the same time, the intense heat of the steam softens the cell structure of the mushrooms, collapsing the internal air pockets. Once the lid comes off, the water can quickly evaporate, and the mushrooms are then primed to sauté and brown without sucking up a ton of grease.

The best part? You can cook a large volume of mushrooms without the need to cook in batches—you can just load up the skillet with a hefty amount of mushrooms and cook them all at once. Once their liquid is released and reduced, they will lose more than half of their starting volume, and their flavor will increase by an impressive amount.

Important Steps for Building Flavor:

Browning is one of the keys to great sautèed mushroom flavor, but that’s not the only way. While there are many ways to go in terms of flavorings, I like to start by sweating minced shallot in butter before adding the mushrooms, and then finish the mushrooms with finely minced garlic and thyme right at the end of cooking—just long enough to cook the raw flavor out of the garlic and thyme, but not burn them. At the very end, I deglaze the pan with a splash of white wine vinegar mixed with a bit of water to pick up any browned bits stuck to the pan and to give the mushrooms a subtle pop of acidity that perfectly balances their earthiness; no need to worry, it’s a small amount of liquid that will give the mushrooms a final glossy sheen.

But those are just the flavorings I like to use. With this basic technique, you can customize the mushrooms however you wish—use onion instead of shallot, omit the garlic, replace the thyme with another woodsy herb like rosemary, or deglaze with lemon juice instead. If you add a more delicate fresh herb like parsley or chives, I recommend doing it off heat right before serving. What’s important is that with this solid method, perfect sautéed mushrooms are always at your fingertips.

Recipe courtesy of Serious Eats.com

Amethyst · July 26, 2026, 12:49pm

Porridge

Note from Amethyst: You try finding a British breakfast recipe with no beans or some sort of pudding!

Prep time: 2 minutes
Cook time: 32 minutes to 35 minutes
Yield: 2 to 3 servings

Ingredients:

1 1/2 cups water
1 1/2 cups milk
1/4 teaspoon kosher salt
1 cup steel-cut oats
2 tablespoons maple syrup or granulated sugar, plus more for serving
1/8 teaspoon ground cinnamon (optional)

Directions:

Place 1 1/2 cups water, 1 1/2 cups milk, and 1/4 teaspoon kosher salt in a small or medium saucepan and bring to a boil over high heat, about 5 minutes. Reduce the heat to medium-low and add 1 cup steel-cut oats. Cook, stirring regularly, until thickened significantly, about 15 minutes.

Reduce the heat to low. Continue cooking, stirring frequently, until almost all of the liquid is absorbed, about 10 minutes.

Remove the saucepan from the heat. Add 2 tablespoons maple syrup or granulated sugar and 1/8 teaspoon ground cinnamon if desired and stir to combine. Let cool for 5 minutes to thicken. Serve with more milk and maple syrup or granulated sugar if desired.

Notes:

Storage: Porridge is best eaten immediately, but leftovers can be refrigerated in an airtight container for up to 5 days. Reheat on the stovetop over low heat or in a bowl in the microwave, thinning out with more milk or water as needed.

Are Oatmeal and Porridge the Same Thing?

Oatmeal is always a porridge, but porridge is not always oatmeal. Porridge can be made with any number of grains or cereals cooked down with water or milk. For example, you could make porridge with corn, wheat, or barley. Oatmeal is a type of porridge made with oats.

While you can use any kind of Oats, I adore steel-cut oats for their slightly toothsome texture, which is why I’ve used them here.

Recipe courtesy of The Kitchn.com