Spiced Pickled Beets

Sweet & Spicy Homemade Pickled Beets

Ingredients:

1 1/2 lbs fresh beets, trimmed and scrubbed

1 cup apple cider vinegar

1/2 cup water

1/2 cup granulated sugar

1/2 tsp ground cinnamon

1/4 tsp ground cloves

1/4 tsp ground allspice

1/2 tsp salt

1 small red onion, thinly sliced (optional)

Directions:

Place the beets in a large pot and cover with water. Bring to a boil and cook for 30–40 minutes, or until fork-tender.

Drain the beets and let them cool enough to handle. Peel and slice into 1/4-inch rounds or wedges.

In a saucepan, combine the vinegar, water, sugar, cinnamon, cloves, allspice, and salt. Bring to a gentle simmer, stirring until the sugar dissolves.

Place the sliced beets (and red onion if using) in a sterilized glass jar.

Pour the hot brine over the beets, making sure they are completely submerged.

Let cool to room temperature, then seal with a lid and refrigerate for at least 24 hours before eating.

Best enjoyed within 2–3 weeks for peak flavor and texture.

Prep Time: 15 minutes | Cooking Time: 40 minutes | Cooling + Pickling Time: 24 hours | Total Time: 24 hours 55 minutes

Kcal: 60 kcal per serving | Servings: 6 servings

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These Spiced Pickled Beets are everything: sweet, tangy, and full of warm spice. Perfect on salads, sandwiches, or right out of the jar!

Chunky Marinara Sauce

Rustic Italian-Style Chunky Tomato Marinara

Ingredients:

2 tablespoons olive oil

1 small onion, finely chopped

3 cloves garlic, minced

2 cans (28 oz each) whole peeled tomatoes, crushed by hand

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon red pepper flakes (optional)

1 teaspoon sugar

Salt and freshly ground black pepper, to taste

1/4 cup fresh basil leaves, chopped

1 tablespoon tomato paste (optional, for deeper flavor)

Directions:

Heat olive oil in a large saucepan over medium heat. Add the onion and sauté until translucent, about 5 minutes.

Add garlic and cook for 1 minute until fragrant, stirring frequently.

Pour in the crushed tomatoes along with their juices.

Stir in dried oregano, dried basil, red pepper flakes (if using), sugar, and tomato paste. Season with salt and pepper.

Bring the sauce to a simmer, then reduce heat to low and let it cook uncovered for 30–40 minutes, stirring occasionally, until thickened and chunky.

Stir in fresh basil leaves just before serving for a bright, fresh flavor.

Serve with pasta, meatballs, or as a dipping sauce for breadsticks.

Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes

Kcal: 120 kcal per serving (1/2 cup) | Servings: 6 servings

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Whip up this rustic Chunky Marinara Sauce that’s bursting with fresh herbs and tomato goodness. Perfect for your favorite pasta night!

Roasted Garlic and Zucchini Pasta

Creamy Roasted Garlic and Tender Zucchini Pasta Delight

Ingredients:

12 oz spaghetti or your favorite pasta

3 medium zucchinis, sliced into half-moons

1 whole bulb of garlic

3 tablespoons olive oil, divided

1/2 cup grated Parmesan cheese

1/4 cup fresh basil, chopped

1/4 teaspoon red pepper flakes (optional)

Salt and freshly ground black pepper, to taste

Juice of half a lemon

Directions:

Preheat oven to 400°F (200°C). Slice the top off the garlic bulb, drizzle with 1 tablespoon olive oil, wrap in foil, and roast for 30-35 minutes until soft and golden.

While garlic roasts, cook pasta according to package instructions until al dente. Reserve 1 cup pasta water before draining.

In a large skillet, heat 2 tablespoons olive oil over medium heat. Add zucchini slices, season with salt and pepper, and sauté until tender and slightly caramelized, about 5-7 minutes.

Once garlic is cool enough to handle, squeeze the roasted garlic cloves out of their skins into a bowl and mash into a smooth paste.

Add the roasted garlic paste to the skillet with zucchini. Toss in cooked pasta and Parmesan cheese. Add lemon juice and red pepper flakes, if using.

Slowly add reserved pasta water a little at a time to create a silky sauce, tossing until well combined. Adjust seasoning to taste.

Garnish with fresh basil and extra Parmesan before serving.

Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes

Kcal: 380 kcal per serving | Servings: 4 servings

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Craving comfort food with a fresh twist? Try this Roasted Garlic and Zucchini Pasta—creamy, flavorful, and easy to make any night of the week!

Zucchini and Basil Soup

Creamy Zucchini and Fresh Basil Soup

Ingredients:

4 medium zucchinis, chopped

1 medium onion, chopped

2 cloves garlic, minced

3 cups vegetable broth

1/2 cup fresh basil leaves

1/2 cup heavy cream or coconut milk (optional)

2 tablespoons olive oil

Salt and pepper to taste

Fresh basil leaves for garnish

Directions:

Heat olive oil in a large pot over medium heat. Add onions and garlic, sauté for 3-4 minutes until softened.

Add chopped zucchini and cook for another 5 minutes, stirring occasionally.

Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15-20 minutes, until zucchini is tender.

Remove from heat and add fresh basil leaves. Use an immersion blender to puree the soup until smooth.

Stir in cream or coconut milk if using, and season with salt and pepper to taste.

Reheat gently if needed, then serve garnished with fresh basil leaves.

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: Approximately 120 kcal per serving | Servings: 4 servings

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Refresh your palate with this creamy Zucchini and Basil Soup! Light, flavorful, and perfect for a healthy lunch or dinner.

Thai Coconut Lime Fish
Tender white fish fillets gently poached in a creamy coconut lime sauce infused with garlic, ginger, and Thai herbs. Perfect with jasmine rice for a fragrant, light meal.

Ingredients (Serves 2–3)
For the Fish:
2–3 white fish fillets (cod, halibut, snapper, or tilapia work well)

Salt and freshly ground black pepper, to taste

Juice of 1 lime

1 tablespoon neutral oil (vegetable, coconut, or avocado oil)

For the Sauce:
1 tablespoon oil (if not reusing fish pan)

2 cloves garlic, minced

1-inch piece of ginger, grated or finely chopped

1 small shallot or half a red onion, finely chopped

1 small red chili (like bird’s eye or Fresno), thinly sliced (optional for heat)

1 cup full-fat coconut milk

1 tablespoon fish sauce (or soy sauce for a vegetarian twist)

Zest of 1 lime

Juice of 1 lime (extra, separate from the marinade)

1 teaspoon brown sugar or palm sugar

Fresh cilantro and Thai basil, for garnish

Optional: 1 kaffir lime leaf, torn (for authentic flavor)

Suggested Sides:
Steamed jasmine or basmati rice

Stir-fried greens (like bok choy, spinach, or morning glory)

Cucumber salad or pickled carrots for contrast

Preparation Steps
1. Marinate the Fish
Pat fish fillets dry. Rub with salt, pepper, and lime juice. Let marinate for 10–15 minutes while you prep other ingredients .

2. Sear the Fish (Optional for Extra Flavor)
Heat oil in a skillet over medium heat. Add the fish fillets and sear for 2–3 minutes per side until lightly golden but not fully cooked through.

Remove from pan and set aside (they’ll finish cooking in the sauce).

3. Sauté the Aromatics
In the same pan, add a bit more oil if needed. Sauté garlic, ginger, and shallot until fragrant (about 1–2 minutes).

Add the chili and torn kaffir lime leaf if using. Stir to release aroma .

4. Make the Sauce
Pour in the coconut milk and bring to a gentle simmer. Stir in fish sauce, sugar, lime zest, and lime juice. Adjust to taste — it should be a balance of creamy, salty, tangy, and slightly sweet .

5. Poach the Fish
Nestle the fish fillets into the coconut sauce. Cover and simmer gently for 5–7 minutes, or until the fish flakes easily with a fork. Be careful not to overcook it .

To Serve
Spoon the creamy coconut lime sauce over the fish.

Garnish with chopped cilantro, Thai basil, and thin chili slices for color .

Serve hot over steamed jasmine rice with a lime wedge on the side .

Tips & Variations
For more veggies: Add baby spinach, snap peas, or bell peppers to the sauce during the last 3–4 minutes of cooking.

Make it spicier: Add Thai red curry paste (1 tsp) when sautéing aromatics for more heat and complexity .

Crispy version: Instead of poaching, fry the fish until crispy and serve with the sauce poured over.

Vegetarian option: Replace fish with tofu or mushrooms and use soy sauce instead of fish sauce.

Storage
Store leftovers in an airtight container for up to 2 days. Reheat gently on the stove or microwave without boiling to preserve the coconut milk texture.