Vegetarian – Tessie's Table

Monthly Meal Plan for September 2026

Therese Buchanan — Sat, 22 Aug 2026 19:43:33 +0000

Your Free September 2026 Meal Plan

The Monthly Meal Plan for September 2026 is here, and it shows up right when you need it. The kids are back at school, the evenings feel shorter, and most nights nobody has the energy to figure out dinner from scratch. So ten of us food bloggers teamed up and mapped out 30 easy dinners, one for every single day of the month. Grab the free printable calendar, pop it on the fridge, and take the guesswork out of what is for dinner.

Download the Meal Plan

30 Easy Dinner Ideas to Make This September

This month’s lineup has something for everyone. A few of my own recipes are in the mix, including my Taco Sloppy Joes, Slow Cooker Sweet and Sour Meatballs, Crock Pot Honey Garlic Chicken, Slow Cooker Chicken and Dumplings, and Slow Cooker Chicken Coconut Curry. I rounded it all out with recipes from nine other talented food bloggers, so you get a whole month of easy dinners in one place.

What’s Included

30 easy dinner recipes, one for every day in September
A free printable calendar you can save, print, or pull up on your phone
Clickable links to every recipe inside the PDF
Dinners from 10 food bloggers, so there is plenty of variety
A mix of slow cooker, air fryer, sheet pan, griddle, and one-pan meals
Lots of chicken, beef, pork, and seafood, plus easy meat-free nights

30 Easy September Dinner Ideas — Week by Week

Here’s a look at all 30 dinners, broken out week by week so you can see exactly what’s
coming up

Week 1:

We kick the month off fast. Taco Sloppy Joes on Tuesday are a weeknight win, then Air Fryer Chicken Meatballs and Slow Cooker Sweet and Sour Meatballs keep midweek easy. Friday brings a Sausage Sweet Potato Sheet Pan with Apple and Sage that tastes like early fall, and Saturday is all about a rich Tomato Sauce with San Marzano Tomatoes for whatever pasta you are craving.

Week 2:

Chicken takes the lead this week. Start with Orange Chicken and Rice, then Baked Chicken Orzo and a fresh Chicken Wrap for lighter nights. Crock Pot Honey Garlic Chicken does the work for you on Wednesday, Marry Me Chicken Pasta shows up Thursday, and the weekend brings BBQ Root Beer Pulled Pork and Honey Glazed Chicken Thighs.

Week 3:

This is a cheesy, hearty stretch. Cheesy Chicken Enchiladas and Cheesy Mini Meatloaf open the week, followed by Creamy Fettuccine Alfredo with Shrimp and Brown Sugar Soy Chicken. Slow Cooker Chicken and Dumplings is your set-it-and-forget-it Thursday, and the weekend leans lighter with Shredded BBQ Tofu Bowls with Apple Fennel Slaw and a Roasted Sweet Potato and Black Bean Quinoa Salad.

Week 4:

Lots of hearty dinners and a little griddle action here. Coconut Curry Dumpling Bake and Creamy Vegan Tortilla Soup cover the meat-free nights, then it is Bacon Chicken Ranch Quesadillas, Philly Cheesesteak on the Griddle, Smoked Chicken Drumsticks, and Beef Sliders back to back. Close the week with a family favorite, Sloppy Joe Pasta.

Week 5

We finish strong. Chicken Parmesan With Chicken Strips makes Sunday feel a little special, Creamy Chorizo Pasta brings big flavor on Monday, and Baked Jerk Chicken adds a bit of heat. Wrap up the month with Slow Cooker Chicken Coconut Curry that basically cooks itself.

Join my Facebook Group for daily recipes with easy tips and tricks.

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How to Use This Free September Meal Plan

You don’t have to follow this plan day by day. You can use it however it works best for your life.

How to Use the September Meal Plan
Download the PDF using the button at the top of the post.
Tap any recipe on the calendar to jump straight to the full recipe, since every one is a clickable link.
Print it and stick it on the fridge, or save it to your phone for grocery runs.
Cook in any order you like. Scan the week, pick what sounds good, and build your shopping list from there.
Mix up the methods to fit your week, from slow cooker to air fryer to sheet pan to one-pan meals.
Repeat the dinners your family loves and skip the ones that do not fit.

Photo Credit: Tessie’s Table

FAQ

How many recipes are in the plan?
There are 30 dinners, one for every day of September. They come from ten different food bloggers, so you get a real range of flavors and cooking styles instead of the same few meals on repeat.
Is the September meal plan free?
Yes. The whole thing is free to download. Click the button, grab the PDF, and print it or save it to your phone. No sign-up is required, though if you want it sent straight to your inbox every month you can join the email list.
Do I have to cook the recipes in order?
Not at all. The calendar is just a starting point. Move meals around, skip the ones that do not fit your week, and repeat your favorites. Think of it as a menu, not a rulebook.
Can I make any of these ahead of time?
Plenty of them. Slow cooker meals like Slow Cooker Sweet and Sour Meatballs and Slow Cooker Chicken and Dumplings are great for starting in the morning and coming home to dinner. A batch of Tomato Sauce with San Marzano Tomatoes freezes well, and the casseroles and soups reheat nicely for lunch the next day.
Are there options for picky eaters or meat-free nights?
Yes. There is lots of kid-friendly food like Taco Sloppy Joes, Cheesy Mini Meatloaf, and Bacon Chicken Ranch Quesadillas. For meat-free nights you have Creamy Vegan Tortilla Soup, Shredded BBQ Tofu Bowls with Apple Fennel Slaw, and a Roasted Sweet Potato and Black Bean Quinoa Salad.
How do I get next month’s plan?
Join the email list and I will send the new plan to your inbox at the start of every month. You can also follow along on the blog and in my free Facebook group, where we share dinner ideas every day.

Download The Meal Plan

Meet the Food Bloggers Behind This June Meal Plan

This meal plan is a team effort. Every recipe is tested, photographed, and written by the blogger behind that site, so you know you’re getting a real, tried-and-true dinner idea.

The Recipe Nest — Easy, well-tested recipes covering everything from quick weeknight dinners to desserts.
A Spiced Life — Mostly from-scratch cooking and baking, kept approachable for home cooks at any level.
My Rad Kitchen — Simple, feel-good recipes and cocktails the whole family will love.
The Chaotic Table — Easy family dinners for busy nights when life isn’t slowing down.
Hungry Whisk — Quick, family-friendly recipes that don’t need a long ingredient list.
Food Exit Recipes — Easy meals, snacks, and desserts made with stuff you actually have.
Risa’s Family Kitchen — Tried and tested family recipes for weeknights and everything in between.
Sweet Miscellany — Simple seasonal vegetarian recipes that make plant-based cooking feel easy.
The Kitchen Bucket List — From air fryer weeknight dinners to weekend BBQ, they’ve got it covered.
Tessie’s Table — That’s me! With easy, approachable recipes for busy home cooks, straight from my kitchen in Atlanta.

Stay Tuned for Next Month’s Plan

Stay Tuned for Next Month

That is September sorted. A brand new meal plan lands at the start of every month, so check back in October for 31 more easy dinners. Want it sent straight to you? Bookmark This Page to find all the meal plans, or join the email list below and it will show up in your inbox before the month even starts. Until then, happy cooking. Tess x

Need Breakfast Ideas

If you’re looking for breakfast ideas, here are some of my favorites for busy mornings, weekend brunch, and everything in between.

See More Breakfast Recipes

Side Dishes for Dinner

Need something to serve with dinner? These easy side dishes work with everything from chicken and pasta to BBQ and seafood.

See More Side Ideas

Dessert Ideas

If you want to finish dinner with something sweet, here are some easy desserts everyone always asks for.

More Dessert Recipes

The post Monthly Meal Plan for September 2026 appeared first on Tessie's Table.

Monthly Meal Plan for August 2026

Therese Buchanan — Wed, 29 Jul 2026 20:44:43 +0000

31 Easy Dinner Ideas to Make This August

August is one of those months that sneaks up on you. Summer’s winding down, schedules are picking back up, and the last thing you want to do at 5pm is figure out what’s for dinner. That’s exactly why I put this free Monthly Meal Plan for August 2026 together. So you’ve got a plan in place before the week even starts.

Download the Meal Plan

This month’s lineup has something for everyone. A few of my own recipes are in the mix, including my Smothered Pork Chops, Honey Garlic Chicken Wings, Creamy Homemade Vegetable Soup, and Air Fryer Sweet Chili Salmon. I rounded it all out with recipes from nine other talented food bloggers. Download the free printable PDF below and you’ll have the whole month sorted.

What’s Included:

31 dinner recipes covering August 1–31, with something new for every night.
A mix of grilling recipes, slow cooker meals, air fryer dinners, tacos, pasta, and lighter end-of-summer options.
Recipes from 10 food bloggers, all tested and linked directly in the PDF.
A free printable calendar you can stick on the fridge for easy reference.

31 Easy August Dinner Ideas — Week by Week

Here’s a look at all 31 dinners, broken out week by week so you can see exactly what’s
coming up

Week 1: Summer Dinners to Kick Off August (August 1-8)

Saturday kicks off with Skillet Cashew Chicken from Hungry Whisk, a one-pan dinner ready in no time. Sunday is Bacon Wrapped Chicken Thighs from The Chaotic Table. Monday is my Creamy Homemade Vegetable Soup, perfect for a quiet start to the week. Tuesday is Slow Cooker Chicken Spaghetti from A Spiced Life, set it in the morning and dinner is waiting when you get home. Wednesday is pizza night with Neapolitan-Style Pizza from Store-Bought Dough, also from A Spiced Life. Thursday is Butter Chicken with Naan from Food Exit Recipes, Friday is my Smothered Pork Chops, and the week wraps on Saturday with my Orzo Pasta Salad.

Week 2: Chicken Dinners and Easy Weeknight Wins (August 9-15)

Sunday is my Honey Garlic Chicken Wings, always a hit. Monday is my Sloppy Joe Casserole, the easiest weeknight dinner going. Tuesday is my Air Fryer Sweet Chili Salmon, quick and full of flavor. Wednesday is Costco Chicken Meatballs from My Rad Kitchen, Thursday is Southwest Chicken Casserole from My Rad Kitchen, Friday is Big Mac Sloppy Joes (also My Rad Kitchen, and the kids will go wild), and Saturday rounds out with Buttermilk Chicken Fingers from Risa’s Family Kitchen.

Week 3: Grilling, Tacos, and Late Summer Flavors (August 16-22)

Sunday is the Pretzel Dog Recipe from Risa’s Family Kitchen, fun and easy for a relaxed Sunday evening. Monday is Marinated Flank Steak from Risa’s Family Kitchen, great on the grill while the weather is still good. Tuesday is their Cilantro Lime Marinade for Chicken. Wednesday is Sweet Potato and Tempeh Pitas from Sweet Miscellany, Thursday is their Roasted Okra Tacos with Cucumber Pico, Friday is Crispy Black Bean Sweet Potato Tacos, and Saturday closes with a Tomato Frittata with Corn and Basil. Peak summer produce.

Week 4 & 5: Slow Cooker Saves and End-of-Summer Favorites (August 23-31)

Sunday the 23rd is Smoked Pork Butt from The Kitchen Bucket List, a weekend project worth every minute. Monday is Air Fryer Shrimp from The Recipe Nest, one of the quickest dinners on the plan. Tuesday is Peach Burrata Salad from The Recipe Nest, a gorgeous way to use up the last of the summer peaches. Wednesday is Shredded Chicken in the Air Fryer from The Kitchen Bucket List, Thursday is Spinach Artichoke Chicken from The Chaotic Table, and Friday is Sheet Pan Steak Fajitas from The Chaotic Table. Saturday the 29th is Slow Cooker Italian Beef Sandwich, Sunday the 30th is Griddle Fried Rice from The Kitchen Bucket List, and August closes on Monday the 31st with Stuffed Bell Peppers from My Rad Kitchen.

Join my Facebook Group for daily recipes with easy tips and tricks.

Facebook Group

How to Use This Free August Meal Plan

You don’t have to follow this plan day by day. You can use it however it works best for your life.

You don’t have to follow this plan day by day. Use it however works best for your family.
Swap meals around freely. The plan is a starting point, not a strict schedule. Move things to whatever day makes sense for your week.
Use the slow cooker on your busiest days. Slow Cooker Chicken Spaghetti and Slow Cooker Italian Beef Sandwich both take 10 minutes of hands-on time in the morning.
Double up when it makes sense. Marinated Flank Steak Monday into Cilantro Lime Chicken Tuesday is a great batch-cook combo.
Build your grocery list by week. Go through two weeks at a time, make one list, and do a single shop.
Build in a night off. This plan is here to make your month easier, not add pressure. Give yourself a takeout night when you need it.

Photo Credit: Tessie’s Table

FAQ

Is this meal plan free? Yes, completely free. Just click the download button at the top of the page.
Can I swap out recipes I don’t like? Absolutely. Swap in anything from another week that works better for your family.
Are these recipes beginner-friendly? Most of them, yes. The plan is built for busy home cooks. A few like the Smoked Pork Butt take more time but aren’t technically difficult.
What if I’m cooking for one or two people? Most recipes scale down easily. Things like Sloppy Joe Casserole and Southwest Chicken Casserole also reheat really well.
How do I get next month’s meal plan? Bookmark the Monthly Meal Plans page or sign up for my email list and I’ll send it straight to your inbox.

Download The Meal Plan

Meet the Food Bloggers Behind This June Meal Plan

This meal plan is a team effort. Every recipe is tested, photographed, and written by the blogger behind that site, so you know you’re getting a real, tried-and-true dinner idea.

The Recipe Nest — Easy, well-tested recipes covering everything from quick weeknight dinners to desserts.
A Spiced Life — Mostly from-scratch cooking and baking, kept approachable for home cooks at any level.
My Rad Kitchen — Simple, feel-good recipes and cocktails the whole family will love.
The Chaotic Table — Easy family dinners for busy nights when life isn’t slowing down.
Hungry Whisk — Quick, family-friendly recipes that don’t need a long ingredient list.
Food Exit Recipes — Easy meals, snacks, and desserts made with stuff you actually have.
Risa’s Family Kitchen — Tried and tested family recipes for weeknights and everything in between.
Sweet Miscellany — Simple seasonal vegetarian recipes that make plant-based cooking feel easy.
The Kitchen Bucket List — From air fryer weeknight dinners to weekend BBQ, they’ve got it covered.
Tessie’s Table — That’s me! With easy, approachable recipes for busy home cooks, straight from my kitchen in Atlanta.

Stay Tuned for Next Month’s Plan

Each month, I will be sharing a brand new meal plan just like this one. Bookmark This Page to find all the meal plans, or join my email list to get them sent straight to your inbox.

Need Breakfast Ideas

If you’re looking for breakfast ideas, here are some of my favorites for busy mornings, weekend brunch, and everything in between.

See More Breakfast Recipes

Side Dishes for Dinner

Need something to serve with dinner? These easy side dishes work with everything from chicken and pasta to BBQ and seafood.

See More Side Ideas

Dessert Ideas

If you want to finish dinner with something sweet, here are some easy desserts everyone always asks for.

More Dessert Recipes

The post Monthly Meal Plan for August 2026 appeared first on Tessie's Table.

Perfect Baked Potatoes

Therese Buchanan — Mon, 01 Dec 2025 20:57:40 +0000

These baked potatoes come out with crisp, golden skin and a soft, fluffy center. Starting in the microwave speeds things up without compromising texture, and finishing them in the oven gives you that satisfying skin that’s perfect for cracking open and loading with butter, sour cream, or your favorite toppings.

Photo Credit: Tessie’s Table.

Baked potatoes are one of those things that never go out of style. This method makes them weeknight-friendly but still gives you the texture you’d expect from an oven-baked version. They’re simple to prep and can swing from side dish to full meal depending on what you put on top.
If you’re short on time and want an even quicker version, check out my Air Fryer Baked Potato recipe. It’s fast and still gives you that crispy skin.

Why you’ll love these Perfect Baked Potatoes

Crispy Skin Without the Wait:
Starting the potato in the microwave softens the inside quickly, and the oven gives it that golden, slightly crunchy skin that’s perfect for slicing open and loading up.
Perfectly Fluffy Every Time:
This method helps avoid overbaked or uneven potatoes. The inside stays moist and soft without drying out, and there’s no need to wrap them in foil or babysit them.
Customizable for Any Topping:
Keep it classic with sour cream and chives, or go bold with baked beans and cheese, tuna mayo, or Sloppy Joe Baked Potato. I’ll be linking to all of those soon!

Let’s Get Crispy: Why I Always Start with the Microwave

I used to wait the full hour for oven-baked potatoes to cook, until I realized that the microwave isn’t cheating, it’s just smart. A few minutes gets the inside tender, then a blast in the oven gives you that skin that actually cracks when you press it. No soggy foil-wrapped potatoes here.

Ingredients Needed for the Perfect Baked Potatoes

Russet Potatoes: These are the best for baking because they’re high in starch and give a fluffy center. Skip waxy potatoes like Yukon Gold or red potatoes. They won’t give you the same texture.
Olive Oil: Brushed on the skin before baking, it helps create a crispy texture and adds flavor.
Salt and Pepper: A sprinkle before baking seasons the skin so it’s actually worth eating. I like coarse sea salt or kosher salt for a little crunch.
Garlic Powder: Optional, but gives the skin an extra layer of flavor.
Optional Toppings: Think butter, sour cream, green onions, shredded cheese, or check out the loaded topping recipes I’ll be linking to soon.

How to make Perfect Baked Potatoes

**For more detailed instructions, please refer to the printable recipe card below.**

Wash and scrub the potatoes, then prick each potato all over with a fork to allow steam to escape.

Microwave for 10-12 minutes, flipping halfway through. Then brush each potato with olive oil.

Sprinkle with salt, pepper, and garlic powder.

Bake in the oven at 425°F for 30 to 40 minutes until the skin is crisp. Top with your favorite toppings.

Variations

Garlic and Herb Baked Potatoes: Add dried parsley and a pinch of oregano to the skin before baking. It gives the potato a savory, herby flavor that pairs well with just butter or a drizzle of sour cream.
Baked Potato with Baked Beans and Cheese: Use this as your base, then pile on warm baked beans and shredded cheddar. It’s cozy, filling, and such a classic if you grew up in the UK. I’ll be linking my full Baked Beans and Cheese Baked Potato recipe soon.
Sloppy Joe Baked Potato: Top the finished potato with leftover sloppy joe mix and a sprinkle of cheese. It’s hearty and a great way to use up leftovers. Try my Sloppy Joe Baked Potato recipe and let me know what you think.
Mini Baked Potatoes: Use smaller russet or gold potatoes and reduce the bake time. These make great appetizers or meal prep sides for the week.

Serving Suggestions

Serve with Soup: Baked potatoes go so well with a cozy bowl of Soup. Try it with tomato soup, creamy mushroom, or even Chicken chili for a hearty combo that feels like comfort food without much effort.
As a Side to Grilled Meat: These are perfect alongside Garlic Butter Steak Bites, Chicken, or Sausage Casserole. They soak up juices from grilled mains and give you something carby and satisfying on the plate.
Build a Baked Potato Bar: Great for casual dinners or gatherings. Set out toppings like butter, sour cream, chives, cheese, tuna, baked beans, or bacon bits and let everyone build their own.
Topped with Turkey Meatballs: This is a great way to turn a side dish into a full meal. Spoon over some leftover Turkey Meatball Casserole and a sprinkle of cheese for a quick and filling dinner.
Tuna Mayo Baked Potato: Perfect for lunch or a light dinner. Scoop out the center slightly and fill with creamy tuna mayo and sweetcorn. My Tuna Mayo Baked Potato post (coming next week) will walk you through it.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store these Perfect Baked Potatoes?

Let the baked potatoes cool completely before storing. Wrap in foil or place in an airtight container and refrigerate for up to 4 days. To reheat, place in the oven at 350°F for 15 minutes or pop in the microwave. If you want the skin to stay crisp, the oven or air fryer is a better choice.

Can I freeze these Perfect Baked Potatoes?

You can freeze baked potatoes, but the texture does change a little. Wrap them tightly in foil and place in a freezer-safe bag. They’ll keep for up to 3 months. Thaw in the fridge overnight before reheating. If you’re freezing a batch, try to freeze them plain. No toppings or fillings.

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Tips & Tricks

Use the Microwave to Save Time: You’re not sacrificing texture here. Microwaving softens the inside, and baking finishes the outside. No one will know you didn’t bake them the full hour.
Don’t Wrap in Foil: Wrapping the potatoes in foil steams the skin and leaves it soft. If you want that classic crispy skin, leave them uncovered in the oven.
Prick the Skin First: This helps steam escape and prevents your potato from splitting open. It’s a simple step but makes a big difference in how evenly the potato cooks.
Use the Right Potatoes: Russet potatoes are best for baking because they’re starchy and fluffy. Waxy potatoes like Yukon Gold won’t give you the same interior texture.
Test Doneness with a Fork: A perfectly baked potato should have a skin that gives a little resistance and a soft center you can easily poke through. If your fork glides in without much push, it’s ready.

More Potato Favorites

Looking for more meal inspiration?

Browse my Slow Cooker Meals or check out my Dinners for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Do I need to wrap the potatoes in foil before baking?
No, and actually it’s better not to. Wrapping in foil traps steam and gives you soft, leathery skin. Leaving them unwrapped lets the skin dry out and crisp up in the oven, which is exactly what you want.
Why use the microwave at all. Can I just bake them the full time?
You can bake them the traditional way for an hour, but starting with the microwave speeds things up and still gives you great texture. It’s especially helpful on busy nights.
Can I use this method for sweet potatoes?
Yes, the method works well for sweet potatoes too. Just microwave them for about 4 minutes to start, then bake for 20 to 30 minutes, depending on size. Keep in mind the skin won’t get quite as crisp as with russets.
How do I keep the skin crispy after baking?
Don’t wrap the potatoes or store them while hot. Let them cool completely before storing, and reheat them in the oven or air fryer rather than the microwave to get the skin crisp again.
Is garlic powder necessary?
Not at all! It just adds an extra layer of flavor to the skin. You can skip it entirely, or try something else like smoked paprika or onion powder if you want a different flavor profile.
What’s the best way to reheat leftovers?
The air fryer or oven is your best bet for keeping the texture. Reheat at 350°F for about 8–10 minutes. If you’re in a hurry, you can use the microwave, but the skin will soften.
Do I need to flip the potato in the oven?
It’s not required, but flipping it halfway through can help the skin crisp up more evenly, especially if it’s resting on a tray instead of directly on the rack.
Can I prep them ahead of time?
Yes, you can microwave them earlier in the day and keep them in the fridge. When you’re ready, oil and season them, then finish in the oven. It’s a great trick for weeknight dinners.
Can I bake multiple potatoes at once?
Absolutely. Just make sure they’re roughly the same size so they cook evenly. If your oven or microwave is small, you may need to rotate them or give them a little extra time.
How do I pick the best potato at the store?
Look for firm russet potatoes with no green spots, sprouts, or soft patches. Medium to large ones are best for stuffing or topping.

Perfect Baked Potatoes

Make the perfect baked potatoes using the microwave to speed things up, then finish in the oven for crispy skin and a fluffy center.

Course Side Dish

Cuisine American

Keyword Classic, Comfort Food, Easy, Family Friendly, Microwave

Prep Time 5

Cook Time 40

Total Time 45

Servings

Calories 236kcal

Equipment

Baking dish
Microwave-safe plate
Pastry brush
Fork

Ingredients

4 Russet potatoes
2 tbls Olive oil
2 tsp Salt
1 tsp Black pepper
2 tsp Garlic powder

Optional Toppings

Sour cream green onions, butter (optional for serving)

Instructions

Wash and dry the potatoes, then prick a few times with a fork.
Microwave on a microwave-safe plate for 5 to 6 minutes, flipping halfway.
Brush each one with olive oil and sprinkle with salt, pepper, and garlic powder.
Place on a baking tray and bake at 425°F for 30 to 40 minutes until the skin is crisp and the inside is soft.
Slice open and top with sour cream, green onions, or anything you like.

Nutrition

The post Perfect Baked Potatoes appeared first on Tessie's Table.

Baked Spinach Artichoke Dip

Therese Buchanan — Mon, 24 Nov 2025 13:28:48 +0000

Baked Spinach Artichoke Dip is one of those easy appetizers that fits right into the holiday season, especially when you need something warm and cheesy for Christmas, New Year’s, or even gameday! It pairs beautifully with other party favorites like my Smoked Salmon Appetizer and my Christmas Tree Charcuterie Board, so it’s a great one to keep in your back pocket.

Photo Credit: Tessie’s Table.

This baked spinach artichoke dip works for any holiday spread because it’s simple to prep and bakes into a nice bubbly dish you can serve right out of the oven. I love putting this out alongside my Slow Cooker Cranberry Meatballs or my Sausage Roll Wreath so guests can nibble on a mix of warm appetizers. If you enjoy hosting, this also fits perfectly with drinks like my Cinnamon Old Fashioned Cocktail.

Why you’ll love this Baked Spinach Artichoke Dip

Easy holiday appetizer:
This Baked Spinach Artichoke Dip is quick to mix in one bowl and goes straight into the oven. It works well when you’re juggling lots of dishes or entertaining guests.
Crowd friendly flavor:
It is perfect for gameday parties. It has cream cheese, parmesan, mozzarella, garlic, and artichokes, so every bite is creamy and savory. It also fits right in with other finger foods like my Buffalo Chicken Balls, Honey Garlic Chicken Wings, and my Smoked Salmon Appetizer
Perfect for Christmas and New Year’s gatherings:
This dip sits well on a buffet table and tastes great warm or at room temperature. It’s also ideal to pair with fun holiday drinks or with dessert-style party treats like my Eggnog Pudding Shots.

Baked Spinach Artichoke Dips For Every Party!

In Ireland, “party food” basically meant ham sandwiches and crisps (chips), so discovering warm dips in America was a pleasant upgrade. This spinach artichoke dip quickly became a staple for me. Christmas, New Year’s, Super Bowl, random Saturdays… it fits them all. It never lasts long, so make a double batch!

Ingredients Needed for Baked Spinach Artichoke Dip

Cream cheese: This gives the dip its creamy structure. Go for full fat so it bakes evenly and holds its texture. If it’s cold, it’s harder to mix, so letting it soften on the counter makes life easier.
Sour cream: This lightens the cream cheese and brings a little tang so the dip doesn’t taste heavy. Greek yogurt works if you need a swap, but sour cream gives the most traditional flavor.
Mayonnaise: This helps everything blend smoothly and gives the dip great flavor. Any regular mayo is fine. I wouldn’t go for light mayo because it can make the mixture a bit watery.
Mozzarella: This melts into those stretchy, cheesy pulls we all love. Freshly shredded mozzarella melts nicer, but pre-shredded works too for quick prep.
Parmesan: Adds sharper, saltier flavor. Freshly grated gives the dip a smoother texture, but the bagged stuff will still taste good.
Artichoke hearts: They add gentle tang and extra texture. Canned or jarred both work as long as you drain them well so the dip doesn’t end up watery.
Frozen spinach: Thaw it completely and squeeze it dry. If there is too much moisture, the dip won’t bake thick and creamy. A handful of fresh spinach can work too, but sauté it first so it softens.
Garlic: Adds depth and warmth. Fresh garlic gives the most flavor, but jarred minced garlic works fine if that’s what you have.
Salt and pepper: Season the whole dip and bring out the cheese flavor. You don’t need much because the parmesan already has salt.
Onion powder: Adds mellow onion flavor without the texture of raw onion. It blends easily and keeps the dip smooth.
Red pepper flakes: Optional but great for a subtle kick. Add a pinch or skip it depending on the crowd.

How to make Baked Spinach Artichoke Dip

**For more detailed instructions, please refer to the printable recipe card below.**

Stir the cream cheese, sour cream, and mayonnaise until smooth.

Add the cheeses, artichokes, spinach, garlic, and seasonings.

Spoon the mixture into a baking dish and add cheese on top.

Bake until the dip is hot and lightly golden at the edges.

Variations

Extra Cheesy Spinach Artichoke Dip: Just add more mozzarella or parmesan and it turns into a thicker, stretchier dip. It works great with bread slices or anything sturdy enough to scoop a big bite.
Jalapeño Spinach Artichoke Dip: Mix in some diced jalapeños for a little heat. It gives the dip a fun kick. It is great for Super Bowl parties or game day spreads when you want something with a bit more personality.
Bacon Spinach Artichoke Dip: Crumble in some cooked bacon and sprinkle a little on top. The salty crunch with the creamy dip is always a hit at holiday parties.
Roasted Garlic Version: Use roasted garlic instead of raw if you want a softer, sweeter garlic flavor. It blends right into the cheese and gives the dip a mellow finish.
Artichoke Parmesan Dip: Add extra artichokes and parmesan for a sharper, tangier flavor. It’s a good option if you want something a bit bolder to serve with toasted baguette slices.

Serving Suggestions

Toasted baguette slices: They soak up the warm dip nicely and make the whole thing feel a bit more special without adding extra work.
Crackers and pretzels: Easy, quick, and everyone always grabs a handful. Pretzels are great with this one because of the salty crunch.
Fresh veggies: Celery, carrots, cucumbers, and peppers work well if you want a lighter scoop option on the table.
Holiday appetizer board: Add this next to your Smoked Salmon Appetizer or Sausage Roll Wreath so you have a mix of hot and cold bites.
Game day spread: Put it out with Buffalo Chicken Balls or Honey Garlic Chicken Wings. It gives people a warm option between the spicy snacks.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Baked Spinach Artichoke Dip?

Store leftovers in the fridge for up to three days. The oven is the best way to reheat it so the cheese melts evenly again.

Can I freeze Baked Spinach Artichoke Dip?

I don’t recommend freezing the baked dip because dairy can separate. If you want to prep ahead, mix the dip and chill it unbaked, then bake it fresh.

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Tips & Tricks

Squeeze the spinach well: This stops the dip from turning watery. It takes a minute but makes a big difference.
Use softened cream cheese: It blends faster and keeps the dip smooth instead of lumpy.
Freshly grated cheese melts better: If you can, grate your own parmesan and mozzarella. It melts smoother and gives the dip better flavor.
Bake in a shallow dish: Something like THIS works great. More edges get golden, and it’s easier to scoop.
Let the dip rest a few minutes: This helps it thicken slightly so it’s easier to serve.

More Easy Appetizers

Looking for more meal inspiration?

Browse my Holiday Favorites or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Can I make this ahead?
Yes, mix it and keep it in the fridge unbaked. Bake it when you need it.
Can I use fresh spinach?
Yes, just cook it down first and squeeze it dry so the dip doesn’t get watery.
Can I lighten it up?
You can swap in light sour cream, but keep the cream cheese full fat so the texture stays the same.
How do I reheat it?
Pop it back in the oven until warm. It reheats better than microwaving.
Can I skip the artichokes?
Sure, just use more spinach or add roasted peppers instead.
Can I add protein?
Bacon or shredded chicken both work well if you want it a bit heartier.
How long can it sit out?
About two hours is fine. If you want it warm longer, use a small slow cooker.
Good holiday pairings?
It works next to your Slow Cooker Cranberry Meatballs or Sausage Roll Wreath.
Good game day pairings?
Serve it with your Sweet and Sour Meatballs, Honey Garlic Chicken Wings, or Butter Garlic Steak Bites.

Baked Spinach Artichoke Dip

Warm, cheesy spinach artichoke dip baked until bubbly and golden. Easy, creamy, and perfect for parties or snacking.

Course Appetizer, Side Dish, Snack

Cuisine American

Keyword Celebration, Holidays, Party Food

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 450kcal

Equipment

Ingredients

8 oz cream cheese softened
1 cup sour cream
1 cup mayonnaise
1½ cup shredded mozzarella Keep ½ cup for the top.
1 cup grated parmesan
1 can 14 oz artichoke hearts, drained and chopped
1 cup frozen chopped spinach thawed and squeezed dry
2 cloves garlic minced
1 teaspoon salt
1 teaspoon pepper
1 teaspoon onion powder
½ teaspoon crushed red pepper flakes optional

Instructions

Stir the cream cheese, sour cream, and mayonnaise in a large bowl until smooth.
Add 1 cup of mozzarella, parmesan, artichokes, spinach, garlic, salt, pepper, onion powder, and red pepper flakes.
Mix everything together until the dip looks evenly combined.
Spoon the dip into a baking dish and smooth out the top.
Sprinkle the remaing cheese on top.
Bake at 350°F for 25 minutes or until hot and lightly golden at the edges.
Let it rest for a few minutes before serving with bread, crackers, or tortilla chips.

Nutrition

The post Baked Spinach Artichoke Dip appeared first on Tessie's Table.

Pumpkin Coconut Curry Soup

Therese Buchanan — Tue, 23 Sep 2025 01:37:56 +0000

This Pumpkin Coconut Curry Soup has cozy Thai-inspired flavors with a creamy base of coconut milk, a little heat from red curry paste, and a pop of lime at the end. It’s creamy, just a little spicy, and perfect for a quick fall dinner. I love how easy it is to make with pantry staples, and it always smells amazing while it’s bubbling away on the stove.

Photo Credit: Tessie’s Table.

This soup is perfect for a chilly evening or a quick meatless meal. It works great as a weeknight dinner with some Rustic Bread or Homemade Irish Brown Bread on the side. You can keep it smooth or leave it a little chunky for extra texture. I also love pairing it with my Mini Pumpkin Cheese Balls as a starter for a fall get-together.

Why you’ll love this Pumpkin Coconut Curry Soup

Quick and easy:
It’s all made in one pot and ready in 30 minutes. You don’t even need to peel or roast anything.
Rich and creamy:
The pumpkin and coconut milk create a silky, comforting texture that feels very indulgent without being heavy.
Packed with flavor:
Between the curry paste, garlic, ginger, and lime, this soup has layers of warm, bright, slightly spicy flavor that make it way more exciting than your average fall soup.

Easy Pumpkin Curry Soup with Coconut Milk

I first made this on a whim when I had leftover pumpkin purée and a can of coconut milk in the pantry. I’m always looking for ways to use canned pumpkin beyond baking, and I love all the Thai flavors this soup has. This turned out so good that it quickly became part of our fall dinner rotation alongside my Slow Cooker Pumpkin Soup on hectic days. It’s especially handy when I want something warming but don’t want to spend all evening cooking.

Ingredients Needed for Pumpkin Coconut Curry Soup

Olive oil: Used to sauté the aromatics and carry the flavor.
Onion, garlic, and ginger: The flavor base of the soup. These add depth, warmth, and just the right kick.
Red curry paste: Adds bold, spicy flavor and a little color. Use more or less depending on your heat preference.
Curry powder: Adds warmth and complexity.
Pumpkin purée: Canned pumpkin works perfectly here and gives the soup its body and beautiful orange color.
Coconut milk: Full-fat coconut milk makes the soup creamy without needing dairy.
Broth: Vegetable broth keeps it vegetarian, or you can use chicken broth for added richness.
Soy sauce: Adds salt and umami. You could use fish sauce instead if you want deeper savory flavor.
Salt and pepper: Season to taste.
Lime juice: Brightens everything up at the end.
Optional garnishes: Chopped cilantro, a drizzle of cream or coconut milk, or chili oil for a little heat.

How to make Pumpkin Coconut Curry Soup

**For more detailed instructions, please refer to the printable recipe card below.**

Heat olive oil in a large pot, add onion and cook until softened, about 3-5 minutes.

Stir in garlic, ginger, red curry paste, and curry powder. Cook for 1–2 minutes until fragrant.

Add pumpkin purée, coconut milk, and broth. Stir to combine.

Season with soy sauce, salt, and pepper. Bring to a simmer and cook for 15–20 minutes, stirring occasionally.

Stir in lime juice just before serving and garnish with fresh cream, cilantro, and chili oil if desired.

Variations

Make it spicier: Add more red curry paste or a pinch of red pepper flakes for extra heat.
Add protein: Stir in shredded rotisserie chicken, shrimp, or cubed tofu for a heartier version. Even dumplings work in this soup!
Make it creamier: Add a splash of heavy cream or a spoonful of peanut butter for extra richness.
Use different broth: Chicken broth adds more flavor, or go with veggie broth to keep it vegetarian.
Top with crunchy chickpeas: They add texture and a little protein, and they’re so easy to make or buy pre-made here.

Serving Suggestions

Pair with bread: This soup is perfect with Rustic Bread or Homemade Irish Brown Bread to dip and scoop.
Serve with cheese balls: Start with a batch of Mini Pumpkin Cheese Balls for a full-on pumpkin dinner night.
Add to a fall dinner menu: Serve this with a side salad and finish with Pumpkin Pie or Pumpkin Pie Cheesecake Cups for dessert.
Turn it into a meal prep lunch: Portion it into jars or containers with cooked rice or noodles at the bottom.
Add toppings for texture: A swirl of coconut milk, a sprinkle of chili oil, or even some crispy onions on top gives it a little extra flair when serving.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Pumpkin Coconut Curry Soup?

Let the soup cool completely, then store it in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave, stirring occasionally.

Can I freeze Pumpkin Coconut Curry Soup?

Yes! This soup freezes beautifully. Let it cool, then store in freezer-safe containers for up to 2 months. Thaw in the fridge overnight and reheat gently on the stove.

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Tips & Tricks

Use full-fat coconut milk: It gives the soup a creamy, velvety texture that feels satisfying without any dairy.
Don’t skip the lime juice: It adds a fresh pop of brightness at the end that balances all the spices.
Sauté the spices: Cooking the curry paste and curry powder with the garlic and onion wakes up the flavor and makes the soup taste deeper and more developed.
Blend it or leave it chunky: I like to blend half and leave the other half chunky if I want a bit more texture.
Adjust seasoning to taste: Depending on your broth and soy sauce, you may want a little more salt or a splash of lime at the end.

More Pumpkin Recipes

Looking for more meal inspiration?

Browse my Slow Cooker Meals or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Can I use fresh pumpkin instead of canned?
You can, but it’ll take more prep. Roast and purée your pumpkin until smooth before using in the soup.
Can I make this ahead of time?
Definitely, the flavors actually deepen after a day in the fridge, making it even better the next day.
How can I make it thicker?
Let it simmer uncovered for a little longer to reduce, or add less broth. You can also stir in a spoonful of nut butter to thicken.
What should I serve with it?
Bread, rice, noodles, or a light salad all go great. It’s also delicious on its own.
Can I use light coconut milk?
You can, but the soup won’t be as rich. It’ll still be good though!
Can I freeze this soup?
Yes, it freezes really well. Just make sure to leave room in the container for expansion.
How spicy is it?
It’s mildly spicy as written. Add more curry paste or chili flakes if you like heat.
Can I use curry powder only?
You can, but it won’t have the same depth. Red Curry paste adds more complexity and spice.

Pumpkin Coconut Curry Soup

Creamy pumpkin coconut curry soup made with canned pumpkin, coconut milk, and warm spices for an easy, flavorful meal.

Course Lunch, Main Course, Soup

Cuisine American

Keyword 30-minute meal, Comfort Food, Fall, Family Friendly, One Pot, Potluck, Thanksgiving

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 358kcal

Equipment

Wooden spoon
Measuring Cups and Spoons
Knife
Cutting board
Blender or immersion blender (optional, for extra smooth texture)

Ingredients

1 tablespoon olive oil
1 onion diced
6 garlic cloves minced
2 teaspoon fresh ginger grated
4 tablespoons red curry paste
2 tablespoon curry powder
2 can 15 oz pumpkin purée
2 can 14 oz coconut milk (full fat for creamier soup)
2 cups vegetable broth or chicken broth
2 tablespoon soy sauce
½ teaspoon salt
½ teaspoon black pepper
Juice of 1 lime

Optional Garnish

Fresh cilantro chopped
Cream
Chili oil

Instructions

Heat olive oil in a large pot over medium heat.
Add onion and cook until softened, about 5 minutes.
Stir in garlic, ginger, red curry paste, and curry powder. Cook for 1–2 minutes until fragrant.
Add pumpkin purée, coconut milk, and broth. Stir to combine.
Season with soy sauce, salt, and pepper. Bring to a simmer and cook for 15–20 minutes, stirring occasionally.
Blend with an immersion blender if you want a super smooth texture, or leave it chunky for more body.
Stir in lime juice just before serving.
Garnish with fresh cream, cilantro and chili oil if desired.

Nutrition

The post Pumpkin Coconut Curry Soup appeared first on Tessie's Table.

Black Beans and Rice

Therese Buchanan — Wed, 06 Aug 2025 13:00:00 +0000

This easy black beans and rice recipe is my go-to when I want something quick, filling, and full of flavor. Made with canned black beans and a simple mix of garlic, onion, and spices, it’s the kind of side dish that works great with any main, but especially my Ropa Vieja recipe. You can serve it on its own as a light meal, or pair it with saucy shredded beef, Pork, or Chicken for a full plate.

Photo Credit: Tessie’s Table.

This black beans and rice recipe is simple, flavorful, and comes together in one pan. I use canned black beans to keep things easy and simmer the rice in broth for extra flavor. It makes a great side, but honestly, it’s filling enough to eat on its own with a fried egg or some sliced avocado.

This dish is naturally gluten-free, vegetarian, and budget-friendly too, what’s not to love?

Why you’ll love this Black Beans and Rice

It’s fast and easy.
Using canned beans cuts the cooking time way down. You’ll have this on the table in under 30 minutes.
It’s the perfect side dish.
This version complements saucy mains like Ropa Vieja without overpowering them, and it’s hearty enough to enjoy on its own too.
It’s packed with flavor.
A quick sauté of garlic and onion gives the rice beans real depth, and a splash of lime juice brightens everything up at the end.

A Simple Twist on a Classic

When I was planning a Cuban dinner for my Cuban friend Oscar, I knew I wanted to make black beans and rice to go with the Ropa Vieja. I’ve made beans from scratch before, but I wanted something quick and easy that didn’t skimp on flavor. This version checks all the boxes, it’s fast, satisfying, and tastes like it simmered for hours.

Ingredients Needed for Black Beans and Rice

Olive oil: Adds richness and helps bring out the flavor of the onion and garlic.
Yellow onion: A little sweetness and depth, forms the base of flavor.
Garlic: Gives the dish that savory kick that makes beans and rice anything but boring.
Long-grain white rice: Holds up well and doesn’t get mushy. Jasmine or basmati will work too.
Chicken or vegetable broth: Adds more flavor than water and makes the rice taste like it was simmered for hours.
Canned black beans: The shortcut that makes this whole thing weeknight-friendly.
Ground cumin and dried oregano: Optional, but they bring a warm, earthy layer that ties everything together.
Salt and pepper: Essential for balance.
Lime juice: A little acid at the end brightens the whole dish.
Cilantro: Totally optional, but adds a fresh pop of green if you like it.

How to make Black Beans and Rice

**For more detailed instructions, please refer to the printable recipe card below.**

Sauté the chopped onion in oil until it softens. Stir in the garlic and cook for another minute.

Add the uncooked rice and stir for a minute to toast it.

Pour in the broth and add the spices, salt, and pepper.

Bring it to a boil, then reduce the heat, cover, and simmer until the rice is tender, then add the black beans.

Let them cook a few more minutes. Stir in the lime juice and cilantro ( optional ) before serving.

Variations

Add Bell Peppers: Chop up a red or green bell pepper and cook it with the onion. It gives the dish a little extra color and sweetness.
Make It Spicy: Stir in some red pepper flakes or diced jalapeño with the garlic if you want a kick.
Use Brown Rice: Swap in brown rice, but plan on longer cook time and a bit more broth. It’ll be nuttier and heartier.
Try it with Sofrito: Add a spoonful of sofrito for even more depth. You can find it in jars or make a quick version with tomato, onion, garlic, and pepper.
Mix in Frozen Corn: A handful of frozen corn adds sweetness and texture, and it goes great with the lime and spices.

Serving Suggestions

With Ropa Vieja: This is the classic combo and works perfectly for a hearty Cuban dinner.
With Grilled Chicken or Pork: A simple protein and this rice makes a complete meal without too much effort.
In Burrito Bowls: Layer it with lettuce, Guacamole, Salsa, and any leftover protein for an easy lunch.
Topped with a Fried Egg: A great way to turn it into breakfast or a light dinner. The yolk running into the rice is so good.
With Avocado and Hot Sauce: Keep it simple and meatless with just a few toppings and a squeeze of lime.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Black Beans and Rice?

Let the rice cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat on the stovetop with a splash of broth or water to loosen it back up.

Can I freeze Black Beans and Rice?

Freeze in a zip-top bag or container for up to 2 months. Thaw overnight in the fridge, then reheat in a skillet with a bit of oil or broth to bring it back to life.

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Tips & Tricks

Rinse the Beans: Even though you’re stirring them in at the end, rinsing canned beans keeps the dish from getting too thick or murky.
Don’t Skip Toasting the Rice: Stirring it in the oil before adding liquid adds a subtle nutty flavor and helps keep the rice fluffy.
Use a Tight-Fitting Lid: Helps the rice cook evenly and prevents too much steam from escaping.
Taste and Adjust: Before serving, taste and add more lime juice, salt, or pepper as needed to brighten it up.

More Easy Sides

Photo Credit: Tessie’s Table.

FAQ

Can I use cooked rice instead? Yes, if you already have leftover rice, you can skip the broth and simmering, but you may want to add extra seasoning. Just sauté the aromatics, stir in the rice and beans, and warm it through with a splash of broth.
Can I use water instead of broth? You can, but broth adds more flavor. If using water, you may want to add extra seasonings or even a bouillon cube.
Is this dish spicy? Not as written. If you like heat, you can add hot sauce, jalapeños, or crushed red pepper flakes to suit your taste.
Can I make it vegetarian or vegan? Yes! Use vegetable broth and skip any animal-based toppings or sides.
How do I keep the rice from turning mushy? Use long-grain rice, keep the heat low while simmering, and avoid stirring too much once the lid is on.
Can I double the recipe? Yes, just use a larger skillet and increase the ingredients accordingly. You may need to add a few extra minutes to the cooking time.
Can I use different beans? Black beans are traditional, but you could use pinto or kidney beans in a pinch. The flavor will be different, but still good.
Can I add meat? Definitely, shredded chicken, chorizo, or cooked ground beef would all mix in well.
What if I don’t like cilantro? No problem, just leave it off or use parsley instead.
Can I make this ahead of time? Yes! It reheats really well, and the flavors actually improve a bit after sitting.

Black Beans and Rice

Quick black beans and rice simmered with broth, garlic, and onion. Simple, flavorful. Great as a side or quick meal on its own.

Course Side Dish

Cuisine American, Cuban

Keyword Comfort Food, One Pan

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 223kcal

Equipment

Large skillet with lid
Wooden spoon
Cutting board and knife
Measuring Cups and Spoons
Can opener

Ingredients

1 tablespoon olive oil
1 small yellow onion finely chopped
3 cloves garlic minced
1 cup long-grain white rice
2 cups chicken or vegetable broth
1 15 oz can black beans, drained and rinsed
½ teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
Juice of ½ lime
Chopped cilantro for garnish (optional)
Lime wedges for serving (optional)

Instructions

Heat olive oil in a large skillet over medium heat.
Sauté the chopped onion for 3–4 minutes until softened.
Add the garlic and cook for 30 seconds until fragrant.
Stir in the uncooked rice and toast it for 1–2 minutes, stirring often.
Pour in the broth and add cumin, oregano, salt, and pepper. Stir to combine.
Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes or until the rice is tender and the liquid is absorbed.
Fluff the rice with a fork, then gently stir in the black beans.
Let it cook for 2–3 more minutes to warm the beans through.
Remove from heat and stir in the lime juice.
Garnish with chopped cilantro and serve with lime wedges, if using.

Nutrition

The post Black Beans and Rice appeared first on Tessie's Table.

Air Fryer Baked Potato

Therese Buchanan — Wed, 09 Jul 2025 13:00:00 +0000

Crispy on the outside, fluffy in the center, and ready in a fraction of the time. This air fryer baked potato is my favorite way to make a baked potato without turning on the oven. It starts in the microwave to speed things up, then gets tossed in the air fryer to crisp up the skin just right. You still get that classic baked potato texture without waiting an hour.

Photo Credit: Tessie’s Table.

When I’m short on time but still want something hearty, an air fryer-baked potato is always a winner. Starting them off in the microwave means they cook faster and more evenly. A quick brush of oil and a sprinkle of salt and pepper helps the skin crisp up beautifully in the air fryer, and the inside stays soft and steamy. It’s a great way to get a classic baked potato on the table without waiting an hour in the oven.

Why you’ll love this Air Fryer Baked Potato

It’s fast and reliable:
Using the microwave first gives the potato a head start, so the air fryer only has to handle the crisping. It’s ready in about 20 minutes—perfect for busy evenings.
The texture is amazing:
You get that golden, crispy skin on the outside and a tender, fluffy inside that’s just asking for butter or sour cream.
It works with any toppings:
Once the potato is cooked, you can dress it up however you like—classic butter, a scoop of baked beans and cheese, or even leftover sloppy joe filling. It’s a blank canvas for all your favorites.

A Favorite Shortcut Dinner

I’ve had plenty of jacket potatoes growing up, but this air fryer method has become a go-to for quick weeknights. I love that I can toss a few in while prepping other toppings, and they’re ready to go in no time. And with how crispy that skin gets, you’d never know it didn’t bake in the oven for an hour.

Ingredients Needed To Make An Air Fryer Baked Potato

Russet potatoes – The starchiness gives the best fluffy interior.
Olive oil – Helps the skin crisp up nicely and adds flavor.
Salt and pepper – A good sprinkle brings the whole thing to life.
Butter, sour cream, green onions – Optional, but always welcome for topping!

How to make an Air Fryer Baked Potato

**For more detailed instructions, please refer to the printable recipe card below.**

Scrub and dry the potatoes. Prick each one a few times with a fork and microwave them 10-12 minutes, flipping halfway.

Brush each potato with oil.

Season with salt and pepper.

Air Fry at 400°F for 15-20 minutes.

Variations

Garlic and Herb Skin: After brushing the potatoes with oil, sprinkle on garlic powder, dried parsley, and a little paprika for extra flavor baked right into the skin. It adds depth without needing extra toppings.
Loaded Air Fryer Potato: Once it’s cooked, top with shredded cheddar, crumbled bacon, sour cream, and green onions. Pop it back into the air fryer for 2–3 minutes to melt the cheese.
Baked Beans and Cheese: Use this air fryer method as the base, then top with warm baked beans and shredded cheese. Check out the full Baked Potato with Baked Beans and Cheese recipe when it’s live!
Tuna Mayo Topping: Cool the potato slightly and spoon over a creamy tuna mayo mixture with sweetcorn or scallions. You’ll find the full version in my Tuna Mayo Baked Potato post.
Sloppy Joe Style: Top with leftover sloppy joe filling and a sprinkle of cheese for a hearty, family-friendly meal. Keep an eye out for the full Sloppy Joe Baked Potato recipe soon.

Serving Suggestions

With Mashed Potatoes: A big scoop of Creamy Mashed Potatoes makes the perfect Add to a loaded potato bar: These are perfect for a DIY dinner. Set out bowls of toppings like sour cream, cheese, beans, chopped bacon, and leftover chili so everyone can build their own.
Serve as a side with grilled meat: Pair one of these with steak, grilled Chicken, or sausages for a classic meat-and-potatoes dinner.
Try it with soup: a baked potato and a bowl of creamy tomato soup or Chicken chili, for a cozy combo, especially when the weather cools off.
Top with baked beans and cheese: A favorite in our house. Warm, melty, and super filling—see my Beans and Cheese Jacket Potato post for the full version.
Turn it into lunch with tuna mayo: Perfect if you’re looking for a protein-packed lunch. The Tuna Mayo Baked Potato is coming soon!

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store an Air Fryer Baked Potato?

Store leftover baked potatoes in the fridge in an airtight container for up to 4 days. Reheat in the air fryer at 350°F for about 8 minutes to restore some crispness, or microwave if you’re in a hurry.

Can I freeze an Air Fryer Baked Potato?

Freezing is possible, but the texture may soften. If freezing, wrap tightly in foil or plastic wrap and place in a freezer bag for up to 3 months. Thaw overnight in the fridge and reheat in the oven or air fryer.

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Tips & Tricks

Microwave first to cut down air fryer time: Starting with a quick microwave softens the inside, so you don’t need to air fry for 45 minutes. It saves time and still gives you the fluffy texture you want.
Brush with oil after microwaving, not before: If you oil them before microwaving, the skin won’t crisp up as well in the air fryer. Wait until you’re about to put them in the basket.
Don’t overcrowd the air fryer basket: Give the potatoes enough space so the air can circulate. If they’re packed too tight, the skin will steam instead of crisp.
Use similar-sized potatoes: This ensures they cook evenly. If one is much larger, it’ll need more time or end up underdone in the middle.
Use tongs to flip halfway: Turning the potatoes over halfway through cooking helps all sides crisp up evenly and avoids soggy spots.

More Easy Sides

Photo Credit: Tessie’s Table.

FAQ

Can I prep these ahead of time?
Yes! You can microwave and oil the potatoes earlier in the day, then store them in the fridge until you’re ready to finish them in the air fryer. It’s a great way to get ahead on dinner.
Can I make more than four at once?
It depends on the size of your air fryer. If you’re doing a big batch, work in two rounds so the skin has room to crisp.
Why start in the microwave instead of just air frying?
Microwaving softens the inside faster. It keeps the potato from drying out during the longer air fryer time and still gives you crispy skin.
Can I use sweet potatoes instead?
Yes! Just adjust the microwave time down to 8 minutes to start and keep an eye on them in the air fryer. The skin won’t get quite as crispy, but they’re still delicious.
What toppings go best with these?
Classic options like butter and sour cream are always good, but you can also try toppings like baked beans and cheddar, tuna mayo, or even leftover sloppy joe mix. I’ll be linking all of these recipes soon!
What’s the best potato for this recipe?
Russet potatoes are ideal. Their high starch content makes the inside fluffy, and the skin crisps up better than waxy varieties like Yukon Gold.
Do I need to flip them in the air fryer?
Yes, flipping helps ensure all sides crisp evenly. Otherwise, the bottom might get soggy where it touches the basket.
How do I reheat a leftover baked potato?
Pop it back into the air fryer at 350°F for 6 to 8 minutes. This brings back the crispy skin and heats the inside without drying it out.

Air Fryer Baked Potato

Crispy on the outside and fluffy inside, this air fryer baked potato is fast, easy, and perfect with butter or your favorite toppings.

Course Side Dish

Cuisine American

Keyword 5 Ingredients Or Less, Crispy, Fluffy, Quick, Weeknight Dinner

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 231kcal

Equipment

Air fryer
Fork
Microwave-safe plate

Ingredients

4 Russet potatoes
2 tbsp Olive oil
2 tsp Salt
1 tsp Black pepper

Optional toppings

Butter,sour cream, green onions .

Instructions

Wash and dry the potatoes, then prick them a few times with a fork.
Microwave for 10-12 minutes to speed things up, flippng halfway. This will speed up the cooking process.
Brush each potato with olive oil and sprinkle all over with salt and pepper.
Place in the air fryer basket and cook at 400°F for 15 to 20 minutes until crispy. Flipping half way.
Slice open and fluff the inside with a fork. Add butter and your favorite toppings.

Nutrition

The post Air Fryer Baked Potato appeared first on Tessie's Table.

Chipotle Corn Salsa Recipe

Therese Buchanan — Tue, 03 Jun 2025 12:00:00 +0000

This Chipotle Corn Salsa Recipe is one of my go-to sides when I’m craving that smoky-sweet flavor you get with a burrito bowl from Chipotle. It’s a copycat recipe that’s way easier than you might think, and my favorite part is it uses canned corn, so you can whip it up fast, no matter the season.

Photo Credit: Tessie’s Table.

If you’re building your own Chipotle Burrito Bowls at home, this is the salsa you want to have ready to go. It’s a great way to bring big flavor with very little effort. I use it all the time in my Chipotle Chicken Burrito Bowls (especially alongside Fresh Tomato Salsa, Guacamole, and marinated chicken), but it’s also just a really solid side for tacos, quesadillas, or tortilla chips. This copycat Chipotle corn salsa comes together in minutes and tastes just like what you’d get at the restaurant, maybe even better because you can make it exactly how you like it.

Why you’ll love this Chipotle Corn Salsa Recipe

It’s fast and simple:
This version skips the fresh corn and gets straight to the good stuff—using canned sweet corn that’s charred quickly in a pan to mimic that roasted flavor.
Packed with fresh flavor:
Roasted poblano, red onion, jalapeño, cilantro, and lime bring in all the flavor you love from Chipotle’s roasted corn salsa, without needing fancy ingredients.
Perfect for burrito bowls, tacos, and more:
Whether you’re building your own copycat Chipotle burrito bowl or just need a killer dip for tortilla chips, this Chipotle Corn Salsa Recipe has you covered.

A Quick, Roasted Corn Salsa Inspired by Chipotle

At Chipotle, their corn salsa is made with sweet white corn, but this recipe works beautifully with canned yellow or white corn. The key is giving it a quick roast in a dry pan to bring out that caramelized flavor. Toss it with fresh lime juice, roasted poblano, and the rest of your simple salsa ingredients, and it tastes just like the one you get at the restaurant.

If you’ve ever ordered a burrito bowl and thought, “I wish I could make that corn salsa at home,” this is the copycat Chipotle corn salsa recipe you’ve been waiting for.

Ingredients Needed for This Chipotle Corn Salsa Recipe

Canned sweet corn – The ultimate shortcut. Just drain it well and dry it with a paper towel so it roasts properly.
Poblano pepper – Milder than a jalapeño, with a deep, smoky flavor. You’ll want to roast it first and remove the skin for the best texture.
Red onion – Diced small for a pop of bite and crunch in every spoonful.
Jalapeño – Just enough to give this salsa that classic Chipotle zing.
Cilantro – A must-have for that signature fresh flavor.
Fresh lime juice – Don’t skip it! The citrus balances everything and makes this roasted corn salsa shine.
Salt – Just a pinch to bring it all together.

How to Make this Chipotle Corn Salsa Recipe

**For more detailed instructions, please refer to the printable recipe card below.**

Roast the drained canned corn in a dry skillet over medium-high heat for about 5 minutes until lightly charred.

Roast the poblano pepper over a gas flame or under the broiler until blackened all over.

Peel, deseed and finely chop the poblano pepper.

Add the charred corn, chopped poblano, red onion, jalapeño, and cilantro to a mixing bowl. Squeeze in the lime juice and sprinkle with salt.

Variations

Add black beans: Stir in ½ cup of black beans for extra texture and protein. Great for bulking it up for burrito bowls.
Make it spicier: Add another jalapeño, leave the seeds in, or toss in a pinch of cayenne pepper.
Use lemon juice: No limes on hand? Lemon juice works, but use a little less.
Try grilled corn: If you happen to have leftover corn on the cob, slice off the kernels and use them instead for an even smokier flavor.
Add avocado: For a fun twist, stir in some diced avocado just before serving. It adds creaminess and goes really well with the other flavors.

Serving Suggestions

Burrito bowls – This is my go-to topping for my homemade Chipotle Chicken Burrito Bowls with grilled chicken or steak.
Tacos – Spoon this copycat Chipotle corn salsa onto soft tacos for extra texture and zing.
Quesadillas – Serve it on the side or tuck it inside the cheese before cooking for an extra layer of flavor.
Nachos – Sprinkle it over warm, Cheesy Beef Nachos for a fresh, tangy contrast.
Grilled meats – Pairs really well with grilled Chicken, Pork, or Shrimp as a fresh topping.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store this Chipotle Corn Salsa Recipe?

Store in an airtight container in the fridge for up to 3 days. It gets even better after sitting for a few hours.

Can I freeze this Chipotle Corn Salsa Recipe?

It is not recommended. Fresh herbs and peppers don’t hold up well after thawing, and the texture will turn watery.

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Tips & Tricks

Dry the corn really well: This helps it roast instead of steam in the pan. Pat it dry with a paper towel after draining.
Roast the pepper ahead of time: You can roast the poblano the day before and keep it in the fridge to make assembly faster.
Use a hot, dry pan: No oil needed—just a hot skillet to get that nice char on the corn.
Chop small for even bites: Finely diced ingredients mean you get a little of everything in each spoonful.
Let it rest before serving: Even just 10 minutes makes a difference—everything tastes brighter and more balanced after a short rest.

More Mexican Favorites

Photo Credit: Tessie’s Table.

FAQ

Can I use frozen corn instead of canned?
Yes, just thaw it completely and pat it dry before roasting. It works great.
Is this the same as Chipotle’s mild salsa?
No, Chipotle’s mild salsa is their fresh tomato salsa. This is their roasted corn salsa – usually listed as medium on the spice scale.
Can I skip the poblano?
You can, but it’s part of what makes the flavor so close to Chipotle’s. If you need a sub, try roasted green bell pepper.
Can I make it ahead?
Yes, and it’s even better if you do. Just keep it covered in the fridge and stir before serving.
How spicy is it?
Mild to medium. You can adjust the heat by adding more or less jalapeño.
Can I use white corn?
Definitely! Chipotle actually uses white corn. Either kind works here.
What’s the best way to roast the poblano?
Straight over a gas burner or under the broiler—just rotate it until it’s charred all over.
Do I have to peel the poblano?
It’s recommended. The skin gets tough after roasting and peels off easily once cooled.
Can I double the recipe?
Yes, just double all the ingredients. Great for parties or meal prep.

Chipotle Corn Salsa Recipe

This quick and easy Chipotle-style corn salsa recipe uses canned corn, roasted poblano, and fresh lime for a smoky, tangy topping that’s perfect for burrito bowls, tacos, or dipping with chips.

Course Side Dish

Cuisine American, Mexican

Keyword Cast Iron Skillet, Cinco De Mayo, Copycat Recipes, Game Day Snacks, Mexican, Summer

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 140kcal

Equipment

Medium skillet (cast iron or nonstick)
Mixing Bowl
Cutting board and knife

Ingredients

2 cans sweet corn, drained and patted dry (2x 15 oz cans)
1 Poblano pepper
¼ cup finely diced red onion
1 jalapeño finely diced, adjust to taste
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice about 1 lime
½ teaspoon salt more to taste

Instructions

Heat a dry skillet over high heat. Add the drained corn and cook for 5-10 minutes, stirring occasionally, until lightly charred in spots.
Roast the poblano pepper directly over a gas flame or under a broiler until the skin is blistered and blackened on all sides. Let cool slightly, then peel off the skin, remove seeds, and finely chop.
Add the charred corn, chopped poblano, red onion, jalapeño, and cilantro to a medium mixing bowl.
Squeeze in the fresh lime juice and sprinkle with salt.
Stir everything together and let it sit for 10 minutes before serving so the flavors can meld.

Nutrition

The post Chipotle Corn Salsa Recipe appeared first on Tessie's Table.

Grilled Peach Salad

Therese Buchanan — Sat, 12 Apr 2025 12:00:00 +0000

Grilled Peach Salad is everything a summer salad should be — juicy grilled peaches, salty crumbled feta, peppery arugula, and crunchy toasted walnuts all tossed together in one fresh, flavor-packed bowl. It’s bright, balanced, and finished with a simple honey balsamic dressing that ties it all together. Perfect for warm evenings, backyard dinners, or anything coming off the grill.

Photo Credit: Tessie’s Table

This grilled peach salad is a go-to for summer entertaining or just upgrading your weekday salad game. It’s perfect on its own as a light lunch, or served as a side dish with Lemon Garlic Chicken, Tuscan Salmon or even burgers. The mix of sweet and savory flavors makes it feel a little elevated, but it only takes about 15 minutes to throw together. You don’t need any complicated tools or techniques — just a grill pan and a few fresh ingredients.

Why you’ll love this Grilled Peach Salad

Fast and fuss-free:
It comes together in 15 minutes — no oven, no stress. Just a quick sear on the peaches and you’re halfway there.
That sweet-savory balance:
The grilled peaches are sweet and juicy, the feta adds a salty kick, and the balsamic dressing ties everything together.
Perfect for any occasion:
Serve it as a starter, a side for grilled meats, or a standalone lunch on a hot day. It works just as well for casual dinners as it does for summer gatherings.

Grilled Peach Salad Is My Summer Go-To for a Reason

Peaches are one of my favorite parts of summer — and when they’re grilled? Even better. I started adding them to salads a couple of years ago and haven’t looked back. The sweet peaches paired with salty feta and a quick honey balsamic dressing make every bite feel like something you’d order at a nice café… except you’re just standing in your kitchen, probably still in flip-flops. It’s simple, fresh, and always a hit when I bring it to a get-together.

Ingredients Needed for Grilled Peach Salad

Arugula – Adds a peppery bite that plays well with the sweet peaches. Swap with baby spinach or mixed greens if you prefer something milder.
Peaches – Go for ripe but firm ones so they hold up on the grill. White or yellow both work — just make sure they smell sweet.
Cherry Tomatoes – Brings a juicy pop and a little acidity. Grape tomatoes or chopped heirlooms are good substitutes.
Feta Cheese – The salty, creamy element that ties it all together. Goat cheese or shaved parmesan would work too.
Walnuts – Toasted for crunch and a little nuttiness. Pecans or sliced almonds are easy swaps.
Olive Oil – Used for grilling the peaches and in the dressing. A good quality one makes a difference here.
Honey – Adds just enough sweetness to the dressing. Maple syrup can work if that’s what you have.
Balsamic Vinegar – Adds tang and depth to the dressing. A thicker balsamic works best, but any will do.
Salt and Pepper – Just enough to season the dressing and balance the flavors.
Balsamic Vinegar: This is the tangy element that pulls everything together. A thick, syrupy balsamic is lovely here — or reduce a regular one slightly if you want something more concentrated.
Salt and Pepper: Just a pinch of each to season the dressing. It helps bring all the flavors to life without overpowering anything.

How to make Grilled Peach Salad

**For more detailed instructions, please refer to the printable recipe card below.**

Wash and slice the peaches into wedges, aiming for 4 to 6 slices per half.

Brush the peach slices lightly with olive oil on both sides.

Grill the peaches for a couple of minutes per side until they have nice grill marks and start to soften slightly.

Whisk the remaining olive oil with honey, balsamic vinegar, salt, and pepper in a small bowl until smooth.

Arrange all the ingredients in a large serving bowl or platter and drizzle with the dressing.

Variations

Add grilled chicken or shrimp: To turn this salad into a more filling main dish, toss on some grilled chicken breast or shrimp. The smoky char from the grill pairs perfectly with the peaches and adds extra protein to make it feel like a full meal without much extra work.
Try burrata instead of feta: For a creamier, more decadent version, swap the feta for burrata. Tear it into chunks and nestle it into the salad right before serving. It’s softer and milder, which lets the peaches shine even more.
Use nectarines or plums: If you don’t have peaches or they’re not in season, nectarines are an easy swap (no peeling needed). Plums are also great here — they’re a little more tart, which works beautifully against the sweet dressing.
Add grilled corn or avocado: Both of these bring another layer of summer goodness. Grilled corn adds a little smoky sweetness, while sliced avocado makes it extra creamy and satisfying. You can even do both if you’re feeling fancy.
Toss in some fresh herbs: A handful of torn basil or mint adds a pop of freshness and makes the whole salad smell like summer. You don’t need much — just a few leaves will go a long way in boosting the flavor.

Serving Suggestions

Serve it alongside grilled meats: This salad is the perfect sidekick for anything coming off the grill — Chicken, steak, Pork Chops, or even grilled sausages. The sweetness from the peaches and the sharpness of the feta help balance out rich, smoky flavors, so it really rounds out a plate without needing much else.
Make it a light lunch: Turn it into a main by serving it with a slice of Crusty Bread or a scoop of quinoa on the side. You can even layer the salad over a bed of cooked grains if you want something a little more filling without it becoming too heavy.
Add it to a summer spread: This is the kind of salad that looks pretty on the table, which makes it great for barbecues, Potlucks, and casual summer dinners with friends. Serve it in a shallow bowl or on a platter so the peaches and toppings stay visible and inviting.
Top it with extra protein: If you’re looking to make it more of a meal, grilled chicken, shrimp, or even slices of grilled halloumi work great here. The salty, smoky protein pairs beautifully with the peaches and makes the salad feel more substantial.

Photo Credit: Tessie’s Table

Storage and Freezing

How should I store Grilled Peach Salad?

If you have leftovers, store them in an airtight container in the fridge and eat within 1–2 days. The arugula can wilt once dressed, so if you know you’ll have extra, try storing the dressing separately and adding it just before serving. The peaches might soften more after being grilled, but they’ll still taste great the next day.

Can I freeze Grilled Peach Salad?

This one’s a no for the freezer. The texture of arugula, tomatoes, and peaches doesn’t hold up well after thawing, and feta can go crumbly in an odd way. If you want to prep ahead, you can toast the walnuts and mix the dressing in advance, but everything else is best fresh.

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Tips & Tricks

Choose peaches that are just firm enough: You want ripe peaches for flavor, but they should still have some firmness to them so they don’t fall apart on the grill. A quick test is to gently press near the stem — there should be a little give, but not so much that it feels squishy.
Use a hot grill or grill pan: Make sure your grill or pan is fully preheated before adding the peaches. This helps them sear quickly and get those gorgeous grill marks without overcooking and turning to mush. A light brush of oil on the grill grates can also help prevent sticking.
Toast the walnuts ahead of time: Toasting brings out their flavor and gives them a bit more crunch. You can do this in a dry skillet for a few minutes or toss them in the oven at 350°F for about 5–7 minutes. Just keep an eye on them — they can go from golden to burnt fast.
Assemble the salad just before serving: This salad is at its best when it’s freshly tossed. If you’re prepping ahead, keep the components separate — grill the peaches, mix the dressing, and store everything individually until you’re ready to serve. That way, the greens stay crisp and nothing gets soggy.
Let the grilled peaches cool slightly before adding: If you toss the peaches in while they’re still piping hot, they can wilt the greens and melt the cheese too much. Let them rest for a few minutes off the grill so everything stays in balance when you mix it together.

More Summer Recipes

Photo Credit: Tessie’s Table

FAQ

Can I use canned peaches?: It’s not the best choice. Canned peaches are soft and often packed in syrup, so they’ll likely fall apart on the grill. If you use them, skip grilling and pat them dry before adding to the salad.
Do I need an outdoor grill?: Nope! A grill pan on the stove works just as well. You can even use a regular pan if needed — no grill marks, but you’ll still get that caramelized flavor.
How do I toast the walnuts?: Toss them in a dry skillet over medium heat for a few minutes, stirring often. Or bake at 350°F for 7–10 minutes. Let them cool before adding to the salad.
How can I tell if a peach is ripe?: Look for one that smells sweet and has a little give near the stem. You want it ripe but still firm enough to hold up on the grill without falling apart.
Can I make the dressing ahead?: Yes! Make it up to 5 days ahead and store it in the fridge. Let it sit at room temp before using and give it a good shake or stir.
What can I use instead of feta?: Goat cheese, blue cheese, or shaved parmesan all work. Choose based on how creamy or sharp you want the flavor to be.
Can I prep this ahead?: You can grill the peaches, mix the dressing, and toast the nuts in advance. Keep everything separate and assemble just before serving.
Can I serve it cold?: Definitely. The salad still tastes great with cold or room temp peaches — just wait to dress it until right before serving.
What proteins go well with this?: Grilled chicken, shrimp, steak, or even halloumi or tofu if you’re keeping it vegetarian. Just a small portion makes it feel more like a meal.
What can I serve with this salad?: It’s great with grilled meats, Crusty Bread, or something simple like Strawberry Fudge for dessert. It fits right into any summer dinner or cookout menu.

Grilled Peaches Salad

Grilled Peach Salad is made with arugula, feta, and honey balsamic dressing. Serve it as a light lunch or a fresh summer side.

Course Appetizer, Salad

Keyword Brunch, Fruit, grilled peaches, Summer Salad

Prep Time 10

Cook Time 5

Total Time 15

Servings Side Salads

Calories 222kcal

Equipment

Knife
Cutting board
Grill or grill pan
Small bowl
Whisk
Large serving bowl or platter

Ingredients

4 cups arugula
2 peaches
1 cup cherry tomatoes halved
½ cup crumbled feta cheese
¼ cup walnuts toasted
2 tablespoons olive oil divided
1 tablespoon honey
1 tablespoon balsamic vinegar
Salt and pepper to taste

Instructions

Wash the peaches, cut them in half, and slice each half into 4–6 wedges.
Preheat a grill or grill pan over medium heat.
Brush the peach slices with 1 tablespoon of olive oil.
Grill the peaches for 2–3 minutes per side, just until grill marks appear and the fruit softens slightly. Set aside.
In a small bowl, whisk together the remaining tablespoon of olive oil with the honey, balsamic vinegar, salt, and pepper.
In a large bowl or platter, arrange the arugula, cherry tomatoes, crumbled feta, and toasted walnuts.
Add the grilled peaches on top of the salad.
Drizzle with the dressing, toss gently, and serve right away.

Nutrition

The post Grilled Peach Salad appeared first on Tessie's Table.

Orzo Pasta Salad

Therese Buchanan — Wed, 19 Mar 2025 12:00:00 +0000

If you’re in the mood for a fresh, lemony pasta salad packed with crisp veggies and loads of herb flavor, this Orzo Pasta Salad is calling your name. With a simple lemon garlic dressing and a mix of chopped cucumber, juicy tomatoes, red onion, and fresh herbs like dill and mint, this salad is the kind of easy, go-to recipe that fits any occasion. It’s light, zippy, and comes together fast — perfect for lunches, cookouts, or a simple dinner on a hot day.

Photo Credit: Tessie’s Table.

This is the kind of pasta salad that doesn’t feel heavy or weighed down with mayo. Instead, it’s all about bright flavors and clean ingredients. Orzo is a small, rice-shaped pasta that soaks up the dressing beautifully without getting mushy. You can make this salad ahead of time, and it actually gets better as it sits. It’s great as a main dish for lunch or a side with grilled chicken, Fish, or even burgers. It travels well too, so it’s perfect for picnics and potlucks.

Why you’ll love this Orzo Pasta Salad

It’s ridiculously easy to make:
You boil some orzo, whisk a quick lemon dressing, and toss it all together with chopped veggies and herbs. That’s it!
It tastes super fresh:
Between the lemon juice, garlic, cucumber, tomato, and all the herbs, this salad is bright and flavorful without being heavy.
It works with everything:
Serve it at a summer BBQ, pack it for lunch, bring it to a potluck, or just keep a bowl in the fridge to snack on all week.

Use Up Leftover Veggies with This Fresh Orzo Pasta Salad

I always end up making this orzo salad when I’ve got herbs threatening to go limp and a random half cucumber hanging out in the crisper drawer. It’s a no-stress, throw-it-together kind of dish that somehow still feels put together. That lemony garlic dressing? I’d pour it over cardboard and call it lunch. Bonus points: this salad holds up beautifully in the fridge, which means I can “accidentally” make a double batch and not worry about a thing.

Ingredients Needed for Orzo Pasta Salad

Orzo pasta: A small, rice-shaped pasta that cooks quickly and soaks up the dressing beautifully without getting soggy.
Red bell pepper: Adds crunch and a hint of sweetness. You can swap in yellow or orange if that’s what you have.
English cucumber: Brings a refreshing crunch. No need to peel it — just dice and go.
Tomato: Juicy and bright, a large tomato works great, but cherry or grape tomatoes are fine too.
Red onion: Adds a bit of bite and color. If raw onion’s too strong for you, soak it in water for 10 minutes first.
Fresh parsley: Bright and earthy — flat-leaf works best here.
Fresh dill: Gives the salad a tangy, herby note. Don’t skip it if you can help it.
Fresh mint: Adds a cool, refreshing finish that balances the lemon and garlic.
Lemon juice: Freshly squeezed only. It’s the backbone of the dressing.
Lemon zest: Packs in extra citrus flavor — don’t skip it.
Sugar: Just a touch to balance the acidity of the lemon.
Salt and pepper: Essential for flavor. Adjust to taste.
Garlic: Freshly minced or crushed is best. It gives the dressing its punch.
Olive oil: A good-quality olive oil makes the dressing silky and rich.

How to make Orzo Pasta Salad

**For more detailed instructions, please refer to the printable recipe card below.**

Cook the orzo in salted boiling water until al dente then drain and rinse the pasta under cold water.

In a small bowl or jug, whisk together lemon juice, lemon zest, sugar, salt, and pepper. Add the garlic and olive oil, and whisk until smooth and combined.

In a large bowl, toss the orzo with the dressing and add the chopped veggies and herbs.

Gently toss everything together until coated and chill for 30 minutes.

Variations

Add crumbled feta: For a Greek-inspired twist, toss in some crumbled feta cheese. It adds creaminess and a salty pop that pairs perfectly with the lemon and herbs.
Make it a meal: Add grilled chicken, shrimp, or chickpeas to turn this into a protein-packed lunch. It soaks up the dressing and makes the salad more filling.
Use pearl couscous instead of orzo: If you don’t have orzo, pearl couscous (a.k.a. Israeli couscous) works really well and gives the salad a slightly chewier texture.
Switch up the herbs: If you’re out of dill or mint, try basil or chives. The salad is super flexible and still tastes fresh with different herb combos.
Add olives or capers: For a briny bite, stir in some sliced Kalamata olives or a spoonful of capers. They add depth and a little saltiness.

Serving Suggestions

With grilled meats: This salad pairs beautifully with grilled chicken, steak, or Lamb . The freshness balances out the smoky flavors.
As a side for seafood: It’s amazing with grilled or baked Salmon, Shrimp, or even a piece of flaky white fish.
Tucked into a wrap: Add it to a wrap with some hummus and roasted veggies or sliced turkey for a quick, satisfying lunch.
At a picnic or BBQ: It holds up well at room temp, so you don’t have to worry about mayo in the heat.
As a light main dish: It’s hearty enough to serve on its own with a chunk of Crusty Bread or some pita on the side.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Orzo Pasta Salad?

Store the salad in an airtight container in the fridge for up to 4 days. The flavors actually improve as it sits, so it’s great for meal prep.

Can I freeze Orzo Pasta Salad?

This one doesn’t freeze well. The fresh veggies lose their texture and the pasta gets too soft. Stick to making a fresh batch when you want it.

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Tips & Tricks

Salt the pasta water well: Just like you would with any pasta, make sure the cooking water is well salted. It’s the only chance you get to season the orzo itself.
Don’t overcook the orzo: Keep a close eye while it boils. You want it al dente, not mushy, so it holds up when tossed with the dressing.
Use fresh lemon juice: Bottled juice just doesn’t cut it here. Fresh lemons give the dressing the zing it needs.
Let the salad chill before serving: This gives the orzo time to absorb the flavors and helps everything come together. It’s worth the wait.
Adjust the dressing to taste: Everyone’s lemon and garlic preferences are different. Start with half, then add more as you go.

More Yummy Sides

Photo Credit: Tessie’s Table.

FAQ

Can I make this ahead of time? Yes! In fact, it’s even better if you do. The flavors develop after a few hours in the fridge, making it perfect for next-day meals or meal prep.
Is it okay to use dried herbs? Fresh herbs are really the star here, but if you’re in a pinch, you can use dried — just reduce the amount to about a third of what you’d use fresh.
Can I skip the sugar in the dressing? You can, but that small amount helps balance the acidity from the lemon. It doesn’t make the dressing sweet, just smoother.
What’s the best way to zest lemons? Use a microplane zester and only get the yellow part — avoid the bitter white pith underneath.
How do I stop the salad from getting watery? Make sure your veggies are well-drained and pat them dry if needed, especially the tomato and cucumber.
Can I use regular pasta instead of orzo? Short pastas like ditalini or small shells will work, but orzo gives the best texture and mixes evenly with the chopped ingredients.
How long does it last in the fridge? It stays fresh for up to 4 days. After that, the herbs and veggies can start to soften too much.
Can I double the recipe? Absolutely. This is a great one to scale up for a party or to have on hand for the week.
Can I add cheese? Yes, feta or goat cheese are great options. Just crumble it in right before serving so it stays creamy.

Orzo Pasta Salad

Simple orzo pasta salad with fresh veggies, herbs, and a lemon garlic dressing. Great for easy lunches, potlucks, or summer dinners.

Course Salad, Side Dish

Cuisine American

Keyword BBQ, Healthy, Summer, Vegetarian

Prep Time 10

Cook Time 10

Chill Time 30

Total Time 50

Servings

Calories 404kcal

Equipment

Ingredients

For the Salad

1½ cups orzo pasta
1 red bell pepper chopped
1 English cucumber chopped
1 large tomato chopped
½ red onion chopped
2 tablespoons fresh parsley minced
2 tablespoons fresh dill minced
2 tablespoons fresh mint minced

For the Lemon Herb Dressing

6 tablespoons fresh lemon juice
Zest of 2 lemons
1 teaspoon white sugar
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 cloves garlic – minced or crushed
⅓ cup olive oil

Instructions

Cook the orzo in salted boiling water until al dente then drain and rinse the pasta under cold water.
In a small bowl or jug, whisk together lemon juice, lemon zest, sugar, salt, and pepper. Add the garlic and olive oil, and whisk until smooth and combined.
In a large bowl, toss the orzo with half of the dressing and add the chopped veggies and herbs.
Gently toss everything together until coated and chill for 30 minutes.
Add the remaining dressing just before serving.

Nutrition

The post Orzo Pasta Salad appeared first on Tessie's Table.

Vegetarian – Tessie's Table

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