Savory “Cheesy” Popcorn

Beans & Grains, Dairy Free, Dietary, Egg Free, Gluten Free, MAIN DISHES, Nut Free, PREP, Quick & Easy, Recipes, Snacks, Vegan, Vegetarian
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Switch up your snack routine with Savory “Cheesy” Popcorn!

Vegan cheesy popcorn in a bowl

Have you recently bought a new ingredient that is sitting in your pantry just because you really don’t know really how to use it? I bought nutritional yeast for one recipe and it’s been sitting in my pantry ever since.

Savory "Cheesy" Popcorn made with nutritional yeast

Did you know… National Popcorn Day is January 19th? I wanted to celebrate with a delicious new popcorn recipe! Popcorn is one of my favorite snacks. Many people don’t realize, but popcorn is a whole grain. The white part that puffs up is the endosperm, the flakey part is the bran, and the part that usually gets stuck in your teeth is the germ.

Popping popcorn at home is very simple. Bonus – there is the flexibility to play around with different toppings.

nutritional yeast

What is nutritional yeast?

Nutritional yeast is made from a single-celled organism, Saccharomyces Cerevisiae, which is grown on molasses and then harvested, washed, and dried with heat to kill or “deactivate” it. Because it’s inactive, it doesn’t grow like baking yeast does so it has no leavening ability. Yeasts are members of the fungi family, like mushrooms. (source)

Savory "Cheesy" Popcorn with a colorful napkin

The golden flakes of nutritional yeast have a nutty aroma and well known cheesy flavor, making it a go-to vegan substitute for Parmesan cheese. (Hence the quotes in the recipe title “cheesy”) If you like this recipe and don’t have or want to use nutritional yeast, simply swap with Parmesan cheese.


Using nutritional yeast is a great alternative for those with lactose intolerance or who are vegan. Plus, nutritional yeast is rich in Thiamin, Riboflavin, Niacin, Vitamin B6, Folate and Vitamin B12.

Flavor combinations

Sprinkle nutritional yeast on popcorn and call it a day, or add a few extra spices to kick it up a notch. I added salt, garlic powder, cayenne pepper, and smoked paprika for an overall savory flavor profile.

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Savory Cheesy Popcorn in bowl

Savory “Cheesy” Popcorn

  • Author: Chef Julie Harrington, RD
  • Cook Time: 5
  • Total Time: 5 minutes
  • Yield: 8
  • Category: snack
  • Method: stove top
  • Cuisine: american
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Ingredients

Scale
  • 1 tablespoon canola oil
  • 1/4 cup popcorn kernels
  • olive oil spray
  • 2 tablespoons nutritional yeast
  • 1/8 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon smoked paprika

Instructions

  1. Heat oil in a large pot over medium heat. Add a few pieces of popcorn – if the corn slowly spins in the oil then the oil is hot enough.
  2. Add remaining popcorn and cover with a lid. Once the popcorn starts popping, shake the pot gently to have the oil evenly coat the kernels.
  3. Remove from heat when the popping stops (when you can count to 3 between pops) and transfer to a large bowl.
  4. Combine the nutritional yeast, salt, garlic powder, cayenne pepper and smoked paprika in a small bowl and mix to combine.
  5. Get a large serving bowl and place half of the popcorn in it. Spray generously with olive oil then sprinkle over half of the spice mix. Add the remaining popcorn and repeat once more. Toss to coat and serve.

Keywords: popcorn, nutritional yeast, vegan, snack

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other recipes you may enjoy

Cheesy Veggie Chip Popcorn

Pumpkin Pie Bites

Edamame Avocado Hummus


Vegetable Lentil Soup

Beans & Grains, Dairy Free, Dietary, Egg Free, Freezer Friendly, Gluten Free, MAIN DISHES, Make ahead, Nut Free, PREP, Recipes, Soups & Stews, Vegan, Vegetarian, Vegetarian
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Warm-up this winter with a warm bowl of Vegetable Lentil Soup. This vegan-friendly soup will be sure to help meet your daily recommendations of veggies for the day!

Vegetable Lentil Soup in a white decorative bowl

Dare I say it’s actually starting to feel like winter here in New Jersey. Usually, in December I’m beginning to make my favorite soups, but this year was just so warm. I’m hoping I’m not jinxing myself and all of a sudden we are going to get a blizzard. If so, I do have this big batch of vegetable lentil soup to warm up with!

vegetable lentil soup in a decorative white bowl

One of my favorite things at work is teaching cooking classes. A few months ago I taught a class called “Soups and Stocks”. My goal for the class was to show how making soup at home can be simple, nutritious, and delicious. The biggest complaints I heard from customers is when they tried making it at home, their soups “tasted bland, watered down, and boring”. The key to a flavorful soup is the base: stock. Due to the process, Progresso’s chefs use to simmer the real bones, Progresso Cooking Stocks have rich, meaty flavor and are full of body, making them ideal for adding deep, complex flavor to many dishes including soups, stews, sauces, and gravies.

lentil soup in a decorative white bowl

What’s the difference between stock and broth?

The foundation of any great soup of stew is a flavorful broth or stock. Often the terms stock and broth are used interchangeably, but there are three important differences: ingredients, cook time, and seasoning.

Stock is made by simmering a combination of bones, mirepoix (carrots, celery, and onion), and aromatics in water for two to six hours. Gelatin from the bones is an essential part of the stock that is created when the connective tissue in meat breaks down, giving stock its body; the gelatin is what causes a stock to gel when chilled.

Broth is typically made by simmering meat, mirepoix, and aromatics for a shorter amount of time, typically between 1 and 2 hours. It is also often more heavily seasoned than stock.

Bone broth is a hybrid of broth and stock. It is cooked for a long period of time and the goal is not only to extract the gelatin from the bones (like in a stock), but also to release the nutritious compounds and minerals (namely collagen, but also glucosamine, amino acids, electrolytes, calcium, and more). 

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Vegetable Lentil Soup on a white wooden board

Vegetable Lentil Soup

  • Author: Chef Julie Harrington, RD
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 1 hour
  • Yield: 8
  • Category: Soup
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Description

Warm up this winter with a warm bowl of Vegetable Lentil Soup. This vegan soup will be sure to help meet your daily recommendations of veggies for the day!

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 large carrots, peeled and chopped
  • 5 cloves garlic, minced
  • 2 teaspoons cumin
  • 1/2 teaspoon dried thyme
  • 2 (15 oz) cans fire roasted diced tomatoes
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 cup green lentils
  • 1 (1 quart) box Progresso vegetable cooking stock
  • 3 cups water
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon red pepper flakes
  • 2 cups kale, ribs removed and chopped

Instructions

  1. Heat olive oil in a large stock pot over medium heat. Add the onions and carrots, cook stirring often, until onion becomes tender and translucent.
  2. Add the garlic, cumin, and thyme. Cook until fragrant. Add fire roasted tomatoes and chickpeas.
  3. Add the lentils, then pour in Progresso vegetable cooking stock and water. Season with salt, pepper and red pepper flakes. Bring soup to a boil, then turn down to a gentle simmer. Cook for 30 minutes, until the lentils are tender.
  4. Transfer 3 cups of soup into a blender or food processor (make sure to get an even mixture of veggies and broth). Puree mixture until smooth. Add pureed soup back into the pot and add kale. Cook until wilted.

Keywords: lentil, vegan, vegetarian, soup, plant-based

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Disclosure: By posting this recipe I am entering a recipe contest sponsored by Progresso and am eligible to win prizes associated with the contest. I was not compensated for my time.

Other recipes you may enjoy

Butternut Squash Apple Cheddar Soup

Beef and Barley Soup

Butternut & Acorn Squash Soup

Lemon Parsley Chickpeas

30 minutes or less, Beans & Grains, Dairy Free, Dietary, Egg Free, Gluten Free, MAIN DISHES, Nut Free, One pot/dish, PREP, Quick & Easy, Recipes, Side Dishes, Vegan, Vegetarian, Vegetarian
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Adding more plant-based proteins into a healthy diet, like chickpeas, can reduce the risk of heart disease. Chickpeas are a versatile legume in the kitchen and with a few simple ingredients, you’ll get hooked on these Lemon Parsley Chickpeas!
Lemon Parsley Chickpeas via RDelicious Kitchen @rdkitchenI’m on a total chickpea kick lately. These lemon parsley chickpeas, hummus, and Banza pasta.. I can’t get enough.
Did you know.. Chickpeas, also called Garbanzo Beans, are the most widely consumed legume in the world?Lemon Parsley Chickpeas via RDelicious Kitchen @rdkitchenChickpeas are a great balance of carbohydrates, protein, and fiber. With the new USDA guidelines, along with many other beneficial improvements now encourages healthy eating patterns to include:

A variety of protein foods, including seafood, lean meats and poultry, eggs, legumes such as beans and peas, soy products, and nuts and seeds.

The typical American diet is so “meat-based” when it comes to the protein food group. Adding variety of plant-based protein is beneficial for many reasons including it’s high fiber content, providing adequate protein for growth and repair, and low in saturated fat which can reduce the risk of heart disease.
Chickpeas are a great plant-based protein to start incorporating into a healthy diet!
Lemon Parsley Chickpeas via RDelicious Kitchen @rdkitchen

Enjoy these Lemon Parsley Chickpeas as a side dish, top of salad, or simply as a snack #plantbased #vegan

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Lemon Parsley Chickpeas via RDelicious Kitchen @rdkitchen

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lemon parsley chickpeas in a white bowl

Lemon Parsley Chickpeas

  • Author: Julie @ RDelicious Kitchen
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Ingredients

Scale
  • 2 (15 oz.) cans chickpeas, drained and rinsed
  • 1 tbsp olive oil
  • 2 tbsp garlic, minced
  • 2 tbsp lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions

  1. Add olive oil to a large saute pan over medium heat.
  2. Add garlic, saute for 1 minute, until it begins to become fragrant. Add chickpeas and toss with garlic and olive oil until evenly coated.
  3. Stir in lemon juice and simmer until reduced by half, tossing chickpeas occasionally.
  4. Remove from heat and stir in chopped parsley.
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Warm Kale Salad with Delicata Squash and Pomegranate

Dairy Free, Dietary, Egg Free, Fall, Gluten Free, MAIN DISHES, Recipes, Salads, Seasonal, Vegan, Vegetarian, Vegetarian, Winter
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When you’re looking for a switch from the fall favorite butternut squash, try a new variety like a delicata squash. Start with this Warm Kale Salad with Delicata Squash and Pomegranate that just screams fall!

Warm Kale Salad with Delicata Squash and Pomegranate via RDelicious Kitchen @rdkitchen
Butternut squash and spaghetti squash are very popular this time of year but can be intimidating. Sometimes they are a little hard to cut and peel. There are some really great how-to videos to help, but if you are looking for a squash that is a little easier to work with, try delicata squash!
Delicata squash has a thinner skin, plus the flesh in a little softer, making it much easier to cut through. No need to even peel the skin, it will crisp up when roasted.
Warm Kale Salad with Delicata Squash and Pomegranate via RDelicious Kitchen @rdkitchen
All squashes provide vitamin A and vitamin C, some of the B vitamins and are a good source of fiber. One cup of cooked squash contains about 100 calories. Deep-colored squashes offer the most beta-carotene.
Some squashes can be so large in size. When you are only cooking for 1 or 2 it can be a tad overwhelming and you can be eating squash for breakfast, lunch, and dinner just to not be wasteful. Delicata squash is smaller in size, which can be helpful.
Warm Kale Salad with Delicata Squash and Pomegranate via RDelicious Kitchen @rdkitchen

Bored of butternut squash? Try delicata squash and start with a Warm Kale Salad with Delicata Squash and Pomegranate – It screams fall flavor!

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I’m all about the less mess in the kitchen. Fewer pots and pans I have to wash, I am a happier girl. I was going to saute the kale in a pan to warm and wilt, but no need! Just add the kale right on top of the squash roasted during the last few minutes of cooking. This recipe is served warm, but it was just as delicious the next day as leftovers for lunch.

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Warm Kale Salad with Delicata Squash and Pomegranate on a white plate

Warm Kale Salad with Delicata Squash and Pomegranate

  • Author: Chef Julie Harrington, RD
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 4-6 1x
  • Category: Salad
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Description

When you’re looking for a switch from the fall favorite butternut squash, try a new variety like a delicata squash. Start with this Warm Kale Salad with Delicata Squash and Pomegranate that just screams fall!

Ingredients

Scale
  • 1 large bunch (about 6 cups) kale
  • 2 tbsp olive oil, divided
  • 1 tbsp pomegranate juice
  • 1 tbsp balsamic vinegar
  • 1 tsp dijon mustard
  • 1/2 shallot, minced
  • salt and pepper
  • 1 small delicata squash
  • 1/4 cup pomegranate seeds
  • 1/4 cup pecans, toasted

Instructions

  1. Pre-heat oven to 400 degrees F.
  2. Remove kale from stems, rinse, and pat dry.
  3. In a large bowl, whisk together 1 tbsp olive oil, pomegranate juice, balsamic vinegar, & dijon mustard. Stir in minced shallot. Season with salt and pepper. Add kale to the bowl, and massage kale leaves. Set aside.
  4. Cut the delicata squash lengthwise, scoop out seeds, then slice in 1/4 inch slices horizontally. Place on a baking sheet in an even layer. Drizzle with the remaining 1 tbsp of olive oil. Bake in the oven for 20 minutes, turning halfway through until browned and fork tender.
  5. The last 3 minutes, place kale directly on top of the squash and drizzle any remaining dressing. Cook to just let the kale wilt, and warm through.
  6. Toss kale and squash in a large bowl. Top with pomegranate seeds and pecans.
  7. Serve warm.

Keywords: delicata squash, kale, fall, salad

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Chef Julie Harrington, RD - Culinary Nutrition Consultant of chefjulierd.com

Mediterranean Hummus Wraps

Appetizers, Dietary, Egg Free, Nut Free, Recipes, Sandwiches & Burgers, Vegetarian
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Kick up the flavor and feel good about eating these Mediterranean Hummus Wraps at your next tailgate party. 

Mediterranean Hummus Wraps via RDelicious Kitchen @rdkitchen“By posting this recipe I am entering a recipe contest sponsored by Sabra Dipping Co. LLC, and am eligible to win prizes associated with the contest. I was not compensated for my time.”
In the fall, football lovers Sunday’s are dedicated to football. There is always a rivalry on Sunday (or Thursday and Mondays – so much football!) in my house. I am a big NY Giants fan and Adrian is a die hard Philadelphia Eagles fan. But we have one big thing in common.. we don’t like the Dallas Cowboys. We have gone to a few Giants/Eagles game together which has been fun, but always at Metlife stadium (where the giants play, if ya didn’t know). When you are on Giants turf and you’re wearing Eagles gear you will get taunted haha!

Enjoy #TwoSpoons of hummus this Sunday with these Mediterranean Hummus Wraps while you root on your favorite @NFL team #ad @Sabra

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This year Adrian and I are playing in a survivor pool. Pick a different winner of one pro football game each week. Win, and live to pick again the next week. Lose, and you are eliminated. We are hanging in there so far. We picked the Jets this week to win. Cross your fingers for us! The pool started with 30+. Now there are only 15 people left.

Mediterranean Hummus Wraps via RDelicious Kitchen @rdkitchen
With football viewing comes snacks. Dating a dietitian is a good guarantee that healthy snacks be included. Typical football grub like wings, creamy dips, pizza, etc. which can leave you feeling weighed down. Many of those food are heavy with saturated fats.
I’m going a little Mediterranean with this recipe to trim back on saturated fats and include heart healthy unsaturated fats instead. Sabra is the Official Dips Sponsor of the NFL which is fitting that hummus is our power player for this recipe. With its combination of chickpeas, sesame seeds (tahini) and healthy fats, hummus can be part of an eating pattern for health, including the well established Mediterranean diet.
Mediterranean Hummus Wraps via RDelicious Kitchen @rdkitchen
Nine out of 10 Americans don’t eat enough vegetables each day, including nutrient-rich beans. Sabra is encouraging everyone #TwoSpoons of hummus a day. Just two spoonfuls a day will fulfill your bean recommendation for the week. How easy is that? Hummus can be versatile in your kitchen. Enjoy simply as dip for veggies, use as a spread in place of mayo, use to make a creamy dressing, or even to thicken soups in place of cream.

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Mediterranean Hummus Wraps sliced on a cutting board

Mediterranean Hummus Wraps

  • Author: Julie @ RDelicious Kitchen
  • Yield: 8
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Ingredients

Scale
  • 2 bell peppers, chopped
  • 1 small eggplant, diced
  • 1 large zucchini, diced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1/2 cup Sabra roasted pine nut hummus
  • 1/4 cup pitted katamala olive, chopped
  • 1/4 cup feta cheese
  • 4 whole wheat wraps

Instructions

  1. Preheat oven to 400 degrees F.
  2. On a large baking sheet, add the red bell pepper, eggplant, zucchini, and garlic. Drizzle with olive oil. Bake for 20-25 minutes until vegetables are tender and beginning to brown, mixing occasionally.
  3. On each wrap, add 2 tbsp of hummus. Layer the roasted vegetables, katamala olives, and feta cheese. Roll up and cut into 4 pieces. 2 pieces per serving.
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What NFL team are you rooting for?
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For more tailgating hummus inspiration, check out the recipes below by fellow Recipe Reduxers:

Garlic Parmesan Smashed Potatoes

Dietary, Egg Free, Gluten Free, MAIN DISHES, Nut Free, PREP, Recipes, Side Dishes, Vegetarian
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These Garlic Parmesan Smashed Potatoes are a healthy twist of a cross between baked potatoes and french fries – crispy on the outside and fluffy and tender on the inside. 

Garlic Parmesan Smashed Potatoes via RDelicious Kitchen @rdkitchen
Hear those crickets? I haven’t made a recipe in over a week. I am finally back in action after being sick for a few days. I’ve thought of so many recipe ideas, but I didn’t have the energy or appetite to cook this week.
Garlic Parmesan Smashed Potatoes via RDelicious Kitchen @rdkitchen
When did potatoes get such a bad reputation? I’m so tired of hearing, “they are too starchy” or “potatoes have too many carbs”. Potatoes are rich in B-complex vitamins, which help your body form blood cells and make energy from the protein, carbohydrates and fat from the food you eat. Additionally, potatoes are a great source of vitamin C, magnesium, phosphorus, and potassium.
Garlic Parmesan Smashed Potatoes via RDelicious Kitchen @rdkitchen
I love these smashed potatoes because they are a cross between baked potatoes and french fries – soft and fluffy on the inside and crispy on the outside. When I reheated them again for leftovers, they got even crispier, amazingggg.
Garlic Parmesan Smashed Potatoes via RDelicious Kitchen @rdkitchen

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Garlic Parmesan Smashed Potatoes on parchment paper

Garlic Parmesan Smashed Potatoes

  • Author: Julie @ RDelicious Kitchen
  • Yield: 6
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Ingredients

Scale
  • 24 ounces baby Dutch yellow potatoes
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 2 tbsp parmesan cheese
  • 1 tbsp dried rosemary, roughly chopped
  • salt and pepper, to taste

Instructions

  1. Preheat oven to 450 degrees F. Coat a large baking sheet with nonstick spray. Set aside.
  2. Bring a large pot of water to a boil. Cook the potatoes until fork tender, about 15-20 minutes. Drain and pat dry.
  3. As potatoes are cooking, in a small bowl, combine olive oil, garlic, parmesan cheese, dried rosemary, salt and pepper.
  4. Place potatoes onto the prepared baking sheet. Using a back of a fork, carefully smash the potatoes until flattened but still in one piece. Top each smashed potato with garlic parmesan mixture.
  5. Place into oven and bake for 18-20 minutes, or until golden brown and edges are crispy.
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Quinoa Stuffed Tomatoes

30 minutes or less, Beans & Grains, Dairy Free, Dietary, Egg Free, Gluten Free, MAIN DISHES, Nut Free, PREP, Quick & Easy, Recipes, Side Dishes, Vegan, Vegetarian, Vegetarian
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Six ingredient stuffed tomatoes with whole grains can be eaten as part of a main dish or as a vegetable side.

Quinoa Stuffed Tomatoes via RDelicious Kitchen @rdkitchenMost of my recipes are inspired of the game “What’s in my fridge?”. This usually happens at the end of the week, when there are leftovers or a few items here and there from other meals of the week. I feel like I’m en episode of Chopped and Ted Allen is giving me a mystery basket to cook with.
Quinoa Stuffed Tomatoes via RDelicious Kitchen @rdkitchenI used leftover quinoa, or you can use essentially any whole grain you like in this recipe. If you don’t have any leftover quinoa, you can always use this quick alternative.
This recipe can be easily adapted with the flavors you like. I added spinach, mushrooms, and garlic because that was what was in my fridge!
Quinoa Stuffed Tomatoes via RDelicious Kitchen @rdkitchen
Have leftovers? The next morning, I reheated a quinoa stuffed tomato with a fried egg on top. A fried egg on top can make everything better.. am I right?
Now you can never say when you open your fridge, “I have nothing to eat!”. Just play “what’s in my fridge” and you’ll be surprised what you can come up with!

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Quinoa Stuffed Tomatoes

  • Author: Julie @ RDelicious Kitchen
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Ingredients

Scale
  • 4 medium tomatoes
  • 1/2 cup cooked quinoa
  • 1/2 cup spinach, finely diced
  • 1/4 cup mushrooms, finely diced
  • 1 tbsp garlic
  • 2 tsp olive oil

Instructions

  1. Core tomatoes, removing the inside flesh and seeds. Set aside the inside flesh from 2 of the tomatoes in a medium bowl.
  2. Dice the remaining tomato flesh. Add to a bowl with the quinoa, spinach, mushrooms, garlic and olive oil. Mix well to combine.
  3. Place tomatoes in a shallow pan. Stuff the tomatoes with the quinoa and vegetable mixture.
  4. Bake in the oven at 350 degrees for 25 minutes, until tomato begins to soften.
  5. Serve as a side dish, or make it a meal by adding a fried egg on top.
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Flank Steak with Creamy Chimichurri

Dietary, Egg Free, Gluten Free, MAIN DISHES, Meat, Nut Free, PREP, Quick & Easy, Recipes
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Need a dinner idea? Fire up the grill for lean cuts of beef, like flank steak and top it with a creamy chimichurri for a simple dinner solution. 

Flank Steak with Creamy Chimichurri via RDelicious Kitchen @rdkitchenDisclosure: By posting this recipe I am entering a recipe contest sponsored by The Beef Checkoff and am eligible to win prizes associated with the contest. I was not compensated for my time. 
Significant research shows that some people can lose and/or maintain a healthy weight, support a healthy metabolism, and age more vibrantly when they consume more high-quality protein, within calorie goals. With 25 grams of protein and 10 essential nutrients in just one 3-ounce serving, lean beef should make its way onto your dinner plate.
Flank Steak with Creamy Chimichurri via RDelicious Kitchen @rdkitchenConsuming about 20-30 gram of protein per meal has proven benefits including feeling satisfied after a protein-packed meal, which helps reduce mindless eating as well as helps build muscle and reduce body fat. But not all proteins are created equal. High quality proteins (like lean beef) are “complete” proteins that contain all the essential amino acids in the ratio needed by the body and are easily digestible.
Flank Steak with Creamy Chimichurri via RDelicious Kitchen @rdkitchenThe one thing about nutrition, is that the media really takes over with promoting or demoting certain nutrition attributes. For awhile red meat was put in a negative light due to it’s higher saturated fat content, but there are plenty of leaner cuts of red meat. Red meat contains Vitamin B12, B3 (Niacin), B6, Iron, Zinc, Selenium and plenty of other vitamins and minerals, so it is beneficial to incorporate in your diet in moderation.

Need an idea for #dinner tonight? Throw a flank steak on the grill and top with a creamy chimichurri #reciperedux #ad @beef

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The Beef Check Off makes it super easy to find out what cuts of beef are lean. Check out this online Butcher’s Counter to help you choose leaner cuts next time you are at the grocery store.
Flank Steak with Creamy Chimichurri via RDelicious Kitchen @rdkitchenThe lean cut I decided to use for this recipe is flank steak. I used to cook for a family and they would always request chimichurri to put in top of their flank steak. Chimichurri is an Argentinean sauce most commonly served with red meat. It was one of their favorite dinners, so I would cook it often. I was inspired to create a similar topping for flank steak but with a little twist. I made by regular chimichurri sauce but added plain Greek yogurt and avocado to make a rich a creamy.
Flank Steak with Creamy Chimichurri via RDelicious Kitchen @rdkitchenThe creamy chimichurri makes extra, which can be a great addition to a meal or snack as a dip or spread.

Spruced Up Cheese and Crackers: 3 ways, with 3 ingredients each

30 minutes or less, Appetizers, Dietary, Egg Free, Gluten Free, MAIN DISHES, PREP, Quick & Easy, Recipes, Snacks, Vegetarian
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Spruce up your cheese and cracker platter the next time you are entertaining guests. Try these fun combos with only 3 topping ingredients each!

Spruced Up Cheese and Crackers: 3 ways, with 3 ingredients each via RDelicious Kitchen @rdkitchenDisclosure: This post is sponsored by Blue Diamond Nut Thins.

At any type of party there is usually a cheese and cracker platter on the appetizer table.
I love a good cheese and cracker combo, but one of my pet peeves is when the cracker crumbles apart when you take a bite and all the delicious toppings fall off.
Spruced Up Cheese and Crackers: 3 ways, with 3 ingredients each via RDelicious Kitchen @rdkitchenArtisan Nut Thins are a sturdy crunchy cracker that is the perfect vessel to make your cheese and cracker platter a success.
Plus, the nutrition facts stack up so your guests can enjoy a nutritious appetizer. Per serving Artisan Nut Thins have 3 grams of protein per serving with whole grains and wheat & gluten free that can help cater to all guests dietary needs.
Spruced Up Cheese and Crackers: 3 ways, with 3 ingredients each via RDelicious Kitchen @rdkitchenWhen I serve cheese and crackers, I prefer to assemble a large platter of these little bites, so my guests don’t have to put any effort into topping their own crackers. With three simple topping ingredients, you now have to tools to create a delicious and nutritious cheese and cracker platter.
Spruced Up Cheese and Crackers: 3 ways, with 3 ingredients each via RDelicious Kitchen @rdkitchenI fell in love with the smoked salmon and cream cheese combo when I was on a cruise awhile ago. Cruises have endless buffets and is the perfect time to try new foods! During that cruise, I had it every morning for breakfast on a bagel. Bagels are not an everyday type of food for me, so a cracker topper is the perfect solution for my craving. Plus, salmon is packed with omega-3 heart healthy fats.

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cracker topped with cream cheese, smoked salmon, and dill

Smoked Salmon and Cream Cheese Crackers

  • Author: Julie @ RDelicious Kitchen
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Ingredients

  • Flax Seed Artisan Nut Thins or Multi-Seed Artisan Nut Thins
  • Greek yogurt cream cheese (or low fat cream cheese)
  • smoked salmon
  • Fresh dill

Instructions

  1. Put a small smear of cream cheese on an Artisan Nut Thin cracker.
  2. Top with a small piece of smoked salmon and a sprig of fresh dill
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Spruced Up Cheese and Crackers: 3 ways, with 3 ingredients each via RDelicious Kitchen @rdkitchenDid you ever think to put cottage cheese on a cracker? Try it! The little hint of salt from the cottage cheese combined with the cracked pepper and refreshing cucumber is a great cracker topping combo. Plus, cottage cheese is packed with protein, making it a great appetizer choice versus the typical appetizer fare.

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cracker topped with cottage cheese and cucumber

Cottage Cheese, Cucumber, and Cracked Black Pepper Crackers

  • Author: Julie @ RDelicious Kitchen
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Ingredients

  • Flax Seed Artisan Nut Thins or Multi-Seed Artisan Nut Thins
  • Low-fat cottage cheese
  • Cracked black peppercorn
  • English cucumber, thinly sliced

Instructions

  1. Place a small dollop of cottage cheese on an Artisan Nut Thin cracker.
  2. Sprinkle with a pinch of cracked black peppercorn.
  3. Make a slice half way into the center of the cucumber. Fan and place on top of cottage cheese.
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Spruced Up Cheese and Crackers: 3 ways, with 3 ingredients each via RDelicious Kitchen @rdkitchenWho doesn’t love a sweet and salty combo? I always like to think outside the box with my combinations, and this cracker combo hits all the notes. Crunch and touch of salt from the cracker, creamy and salty from the cheddar cheese, chewy and sweet from the raisins, and sweet from honey.

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cracker with cheese, honey, and dried fruit

Cheddar with Raisins and Honey Crackers

  • Author: Julie @ RDelicious Kitchen
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Ingredients

  • Flax Seed Artisan Nut Thins or Multi-Seed Artisan Nut Thins
  • Cheddar cheese
  • Raisins
  • Honey

Instructions

  1. Place a slice of cheddar cheese on an Artisan Nut Thin cracker.
  2. Add a few raisins on top and drizzle with honey.
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Think outside the box with the typical cheese and cracker fare. No one wants a boring cheese platter anymore. Now you have 3 combos to start with and with only 3 toppings each, making it much less stressful to whip up right before a party.
Spruced Up Cheese and Crackers: 3 ways, with 3 ingredients each via RDelicious Kitchen @rdkitchenDon’t even wait until your next party, make these for a nutritious afternoon snack.

Spruce up your cheese and cracker combos – Try three new recipes with only 3 toppings each @nutthins #ad

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Spruced Up Cheese and Crackers: 3 ways, with 3 ingredients each via RDelicious Kitchen @rdkitchenWhat’s your favorite cheese and cracker combo?

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Garden Fresh Ricotta Pizzas

Dietary, Egg Free, MAIN DISHES, Nut Free, Pizza, PREP, Quick & Easy, Recipes, Seasonal, Summer, Vegetarian, Vegetarian
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Nothing beats a Jersey fresh tomato in the summertime. Utilize local produce to whip up a seasonal recipe like this Garden Fresh Ricotta Pizza!

Whether it’s fresh from your garden, coming from a Farmers Marker or CSA share, it important to support your local farmers and choose local!

slice of Garden Fresh Ricotta Pizza

A few weeks ago, I posted on Instagram that Adrian and I created a “balcony garden” at his apartment. We are first time gardeners, and pretty much have no idea what we are doing! A few customers at work have given me some great tips and tricks along the way. We are still learning. It has been really fun so far and it is fun to see our progress!

We planted tomatoes, bell peppers, basil, dill, mint, parsley, and cilantro. Everything is doing great so far. Some growing much faster than others. The mint is growing like crazy. I think I’ll have to make some mojitos soon!

Garden Fresh Ricotta Pizzas via @ RDelicious Kitchen @rdkitchen

One thing we will have to do a better job next year is starting earlier. Our balcony garden is still at the very beginning of its growth stage and we are unable to utilize any of the produce yet. I am so anxious to try something we grew! We have two little tomatoes that I am overly excited about.

Garden Fresh Ricotta Pizzas via @ RDelicious Kitchen @rdkitchen

With our garden not being ready to harvest yet, I turned to a local Farmers Market for seasonal produce for this recipe. Living in New Jersey has its perks during this time of year. Jersey Fresh tomatoes are one of my favorite things in the summertime. Plus, I grabbed some zucchini and fresh basil.

Garden Fresh Ricotta Pizzas via @ RDelicious Kitchen @rdkitchen

This isn’t your traditional pizza. I wanted the produce to be the star! The ricotta cheese mixed with sautéed leeks and garlic were the perfect addition to a garden-fresh pizza for the summer. I turned them into four mini pizzas. You could easily make this as one large pizza, but for two people it is easier for portion control.

Garden Fresh Ricotta Pizza on a marble slab

Need an idea to use your seasonal produce? Try Garden Fresh Ricotta Pizza! #JerseyFreshLove @JerseyFreshNJDA
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slice of Garden Fresh Ricotta Pizza

Garden Fresh Ricotta Pizzas

  • Author: Chef Julie Harrington, RD
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 4-6 1x
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Description

Support local farmers and enjoy this Garden Fresh Ricotta Pizza with seasonal summer produce.

Ingredients

Scale
  • 1 pre-made whole wheat pizza dough
  • 1 leek, sliced
  • 1 tbsp garlic
  • 1 tsp olive oil
  • 1 cup part skim ricotta cheese
  • 1/3 cup mozzarella cheese
  • 3–4 tomatoes, sliced
  • 2 zucchini, sliced
  • 1/4 cup fresh basil, chopped
  • 1/2 cup balsamic vinegar (or 1/4 cup balsamic glaze)

Instructions

  1. Preheat oven to 425 degrees F. Prepare 2 baking sheets with cooking spray.
  2. In a small pan, add olive oil over medium heat. Saute leeks and garlic until just beginning to crisp. Set aside and let cool.
  3. Divide pizza dough into four equal parts. Roll each out into about an 8-inch round. Place on baking sheet.
  4. In a small bowl, combine ricotta cheese, mozzarella cheese, and leeks & garlic mixture. Evenly spread on each rolled out pizza dough in an even layer.
  5. Evenly layer tomato and zucchini slices on top.
  6. Bake in the oven for 15-20 minutes, until crust is golden brown and vegetables are tender.
  7. While the pizzas are baking, add balsamic vinegar to a shallow pan over low-medium heat. Let simmer, whisking occasionally, until reduced by half to create a balsamic glaze. Remove from heat and pour in a small dish. Let cool.
  8. When pizza is done, drizzle with the balsamic glaze and top with fresh basil.

Keywords: pizza, local, farmers market, vegetarian,

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What are your top gardening tips & tricks?

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