These Garlic Butter Steak Bites Are Just About Perfect — Delicious Links

Kitchn’s Delicious Links column highlights recipes we’re excited about from the bloggers we love. Follow along every weekday as we post our favorites.

Pub food like cheesy fries, chicken wings, and mozzarella sticks are a constant temptation, but as delicious as these snacks might be, they’re not exactly the healthiest option. That’s why I love this recipe for garlic butter steak bites and fries from Damn Delicious: It’s a less greasy version of the crowd-pleasing pub meal that you can easily make at home.


Instant Pot Corned Beef and Cabbage

This easy Instant Pot Corned Beef and Cabbage recipe, made with beef brisket, cabbage and carrots comes out so tender and delicious! Perfect for St Patrick’s Day!

It may be the most famous dish to eat on St. Patrick’s Day, but this Irish-American corned beef recipe is a favorite in my house any time of the year. It would typically simmer all day on the stove but thanks to the pressure cooker it only takes 90 minutes for the meat to come out super tender. Of course, if you wish you could also make this in the slow cooker, see my Crock Pot Corned Beef and Cabbage recipe.

Cheesy Chicken Baked Avocados.

YOU GUYS. These baked avocados are to die for.

If you’re anything like me and get super bored with easy dinner ideas, have a hard time coming up with something different and crave things that don’t taste like “the usual,” then we are BFF’s for life. And baked avocados are all you need.

Cheesy Chicken Baked Avocados

These baked avocados are stuffed with a cheesy chicken mixture and drizzled with sriracha yogurt sauce! Super delicious and an easy weeknight meal.

  • 5 avocados
  • 1 ½ cups shredded chicken
  • 1/2 cup cherry tomatoes, (chopped)
  • 2/3 cup freshly grated white cheddar cheese
  • 2 green onions, (thinly sliced)
  • 3 tablespoons freshly chopped cilantro
  • ½ teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon cumin
  • pinch of salt and pepper

Sriracha yogurt drizzle

  • ½ cup plain greek yogurt
  • 1 1/2 tablespoons sriracha
  • 1 lime, (juiced)


Preheat the oven to 350 degrees F.

Cut the avocados in half and remove the pits. Cut 1 avocado open and scoop all the flesh out. Place it in a large bowl. I like to scoop out just a tiny bit of the remaining 4 avocados to create more of a “bowl” and have more room for the chicken, but it’s not necessary. If you scoop a bit out, add it to the bowl.

To that same bowl, add the chicken, 1/3 cup cheese, tomatoes, green onions, cilantro, chili powder, paprika, garlic powder, cumin, salt and pepper. Stir well until combined, making sure to mash the avocado into the mixture to act as a binder and hold the chicken together.

Take an ice cream scoop or spoon and place about ¼ cup (or however much you want!) of the chicken mixture into the cut avocados. Sprinkling the remaining 1/3 cup of cheese over top of the avocados.

Bake for 15 to 20 minutes, until the chicken is warmed through and the cheese is melted. Remove from the oven and drizzle the avocados with the sriracha drizzle. The avocados will get a little dark in color from the baking. 

Sprinkle with extra cilantro and greek onions if you wish. Serve immediately!

Whisk together the yogurt, sriracha and lime juice until combined. You can make this a few hours ahead of time and store it in the fridge!

Margaritas on the side too! The post Cheesy Chicken Baked Avocados. appeared first on How Sweet Eats.

Recipe: Lebanese Lemony Lentil & Swiss Chard Soup (Kibbet Raheb) — Around the World in 30 Soups

Around the World in 30 Soups: This month we’re collaborating with chefs, cookbook authors, and our own Kitchn crew to share a globetrotting adventure in soups from countries and cuisines around the world. Today’s stop: Lebanon.

In Arabic, kibbet raheb translates as “Monk’s Soup,” as this dish, which dates back to biblical times, was often enjoyed during the fasting period of Lent, and on Good Friday among Lebanese Catholics. I love to make this hearty, lemony soup with soft bulgur bites as a warming springtime dinner or lunch, and I’ll often make a big pot of it on a Sunday so I can heat it up throughout the week.

When this lemony and garlicky special scent starts to steep and slowly simmer from the stovetop, as the amazing aroma permeates throughout the kitchen and into my soul, I always think of my Sitto (grandmother) preparing this soulful soup in the springtime in Lebanon for her family. My Sitto was a talented chef and thankfully handed her traditions to my mother, who is a master chef in my eyes. (And who, in turn, taught me the true way to cook authentic Lebanese cuisine.)

I shall always cherish this special gift that has been placed now in my hands. I’m honored and humbled that I am able to share my heritage with wholesome soups like this one with the world and with all of you who take the time to take a taste of my Lebanese soul food.

Julie Ann Sageer, author of Julie Taboulie’s Lebanese Kitchen: Authentic Recipes for Fresh and Flavorful Mediterranean Home Cooking


Cheesy White Pizza on Garlic Bread Crust

Pro tip: shape your dough into a heart to make the best white pizza!

I mentioned last week that I might just make every food into a heart shape this week. And I’m sticking to it.

Remember when I first made the heart pizza with heart pepperoni?! I’ve made a version of that every year around Valentine’s Day for Eddie, and now for Max too because he loves pepperoni pizza.

Currently wondering if I could make heart-shaped sliders. Or tacos. Or smashed potatoes. Nothing is safe from my heart cookie cutter.

This year, I decided that I could also make a white pizza for Emilia and myself. I mean, this babe will eat anything and gladly inhales pepperoni pizza, but I need someone on my cheesy white pizza side, right?! Someone to love it as much as I do.

So! After I made a bunch of pizza on New Year’s Eve, so many of you asked on Instagram stories for my best white pizza recipe.

The thing is that I looooove white pizza. I always have, in fact, growing up it was really the only pizza I’d eat! I didn’t want anything to do with tomato sauce. Not a thing.

This recipe here is a four cheese pizza that doesn’t require a homemade sauce, meaning it comes together fairly quickly! I like to make sure the crust tastes like garlic bread (um remember this garlic crust pizza?!) and then sprinkle it with crushed pepper flakes and lemon zest. It’s a take on the white pizza from Michigan and Trumbull at Federal Galley.

Our Favorite White Pizza on Garlic Bread Crust

Our favorite white pizza recipe has four different kinds of cheese and comes on a garlic bread crust! Topped with crushed pepper and lemon – tons of flavor!


1 1/8  cups  warm water
3  teaspoons  active dry yeast
1  tablespoon  honey
1  tablespoon  olive oil
3  cups  all-purpose flour
1 teaspoon garlic powder
1 teaspoon dried basil
1  teaspoon  salt


1 tablespoon olive oil
2 garlic cloves, (pressed or very finely minced)
2 cups freshly grated provolone cheese
1 (8 ounce) ball fresh mozzarella, (sliced or torn into pieces)
¾ cup ricotta cheese
1/3 cup freshly grated parmigiano-reggiano cheese
1 lemon, (zest freshly grated or sliced into thin ribbons)
½ teaspoon crushed red pepper flakes, (plus more for sprinkling)

Dough instructions

In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour, garlic powder, basil and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1-1 1/2 hours.

After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it into your desired shape, like the heart above (sometimes I use baking sheets and do rectangles or free form pizzas – this specific dough will yield one pizza large enough to feed about 3-4 people) and place on a baking sheet or pizza pan. Place the towel back over the dough and let sit in the warm place for 10 minutes.
Heat the oven to 425 degrees F. (If I use my pizza stone, I heat my oven to 475 degrees and bake for 15 minutes. If you’re just using a baking sheet, follow the directions below for baking and set to 425 degrees.)


Brush the pizza dough all over with the olive oil, making sure to reach the edges. Add the minced garlic cloves and brush them around to distribute them evenly over the crust. Sprinkle the provolone cheese over the crust. Add on the sliced mozzarella and scoops of ricotta cheese. Sprinkle on the parmesan cheese. Add the lemon zest and red pepper flakes.

Bake for 20 to 25 minutes (or around 15 to 20 minutes if using the pizza stone) until the cheese is golden and bubbly. Remove and sprinkle with extra parmesan and pepper flakes if you wish. If you want some greens on the pizza, toss the arugula with the lemon juice and a pinch of salt and pepper. Top the warm pizza with the greens.
Slice and serve!

And we get in our greens! The post Cheesy White Pizza on Garlic Bread Crust. appeared first on How Sweet Eats.

Skinnytaste Meal Plan (February 25-March 3)

A free 7-day flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers Freestyle™ SmartPoints®.

Fish Florentine has been such a huge hit, I added it back on this weeks meal plan!

If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day.

There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.

Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing!
Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to get organized for 2019! There was a print error last year, but it’s perfect now! You can order it here!


Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated Weight Watcher Freestyle Points for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!
The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.
And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them!

MONDAY (2/25)

  • B: Loaded Baked Omelet Muffins* (2) and a banana (0)
  • L: Easy Shredded Chicken Harissa (2) with ½ cup brown rice (3), 1 cup cucumbers (0) and  Tzatziki *(0)
  • D: Veggie Lasagna Stuffed Portobello Mushrooms (6) a green salad* (0) with 2 tbsp light Italian dressing (2)

Totals: Freestyle™ SP 15, Calories 921**

TUESDAY (2/26)

  • B: Loaded Baked Omelet Muffins (2) and a pear (0)
  • L: Easy Shredded Chicken Harissa (2) with ½ cup brown rice (3), 1 cup cucumbers (0) and Tzatziki (0)
  • D: Turkey Chili Taco Soup (0) with 2 tablespoons cheddar cheese (2), 1 tablespoon light sour cream (1) and 1 ounce avocado (1)

Totals: Freestyle™ SP 11, Calories 925**


  • B: Loaded Baked Omelet Muffins (2) and a banana (0)
  • L: Easy Shredded Chicken Harissa (2) with ½ cup brown rice (3), 1 cup cubed cucumbers (0) and Skinny Tzatziki (0)
  • D: LEFTOVER Turkey Chili Taco Soup (0) with 2 tablespoons cheddar cheese (2), 1 tablespoon light sour cream (1) and 1 ounce avocado (1)

Totals: Freestyle™ SP 11, Calories 934**


  • B: Loaded Baked Omelet Muffins (2) and a pear (0)
  • L: Easy Shredded Chicken Harissa (2) with ½ cup brown rice (3), 1 cup cubed cucumbers (0) and Skinny Tzatziki (0)
  • D: Korean Beef Rice Bowls (10)

Totals: Freestyle™ SP 17, Calories 976**

FRIDAY (3/1)

  • B: 1 cup plain nonfat Greek yogurt (0) with ½ cup sliced strawberries (0), 1 tablespoon chopped peanuts (2), and 1 teaspoon honey (1)
  • L: Egg Tomato and Scallion Sandwich (4) and an apple (0)
  • D: Fish Florentine (6)

Totals: Freestyle™ SP 13, Calories 885**


  • B: Huevos Pericos (2) (recipe x 2) with 1 ounce avocado (1)
  • L: Spicy California Shrimp Stack (5)

Totals: Freestyle™ SP 8, Calories 542**

SUNDAY (3/3)

  • B: Low Fat Blueberry Scones (7) and an orange (0)
  • L: Loaded “Nacho” Chicken Tostadas (5)
  • D: Kale and Potato Soup with Turkey Sausage***(5)

Totals: Freestyle™ SP 17, Calories 809**

*Prep breakfast and lunch for the week Sunday night.  Green salad includes 6 cups mixed greens, 2 scallions and ½ cup each: tomatoes, cucumber, carrots
**This is just a guide, women should aim for around 1500 calories per day.
***Freeze any leftover you/your family won’t eat

Skinnytaste Meal Plan (February 25-March 3)

Black Bean Taquitos with Avocado Pico

Current biggest craving: black bean taquitos!

I have been SO excited to share this recipe with you. I mean, these baked taquitos are just to die for! I’m actually annoyed they are not in front of me right now.

First, the black bean mixture. It’s a saucy, flavorful filling that reduces as it cooks. Once baked inside the taquitos, it is almost like refried beans but with a bit more texture. It’s so flavorful that you won’t even know it doesn’t have cheese.

YES. I know. No cheese in here!
It was accidental, and we made the taquitos and baked a batch and they tasted so good. Then I was like, um, oh wow… no cheese? They don’t even need it.

Unless you want to do something wild and dip them in the cauliflower queso.

I like to use corn tortillas because while a few may crack or break during cook time, it’s nothing like how a flour tortilla would crack. The corn tortillas are a bit more flexible and they get crispier in the oven too.

On the side, I love to make a quick avocado pico. This is a staple I make nearly every single week with our dinner. Sometimes I add avocado, sometimes I don’t. I also like to make it an hour or so before we eat, because the lime juice and tomatoes get all juicy and salsa-like. It’s has a lot of flavor and adds so much to the top of the taquitos!

These are great as a snack or appetizer for a party because you can make a batch right before things start, and they tend to stay warm. The insides hold the heat so they are really great for a starter. But my personal favorite is having these for dinner. They feel like a splurge. They are different from our normal weeknight meals. Most taquitos I’ve made in the past are nothing I would consider “healthy” – (hello, pineapple pork taquitos in Serously Delish that are SO good), but these are satisfying and not… terrible for us.

As usual, Eddie considers these to be a side dish. I’ve been making them on a night where he already has leftovers of some sort. They check all the boxes for me! Lots of flavor, tons of texture, super satisfying. I need nothing else.

Baked Black Bean Taquitos

Saucy baked black bean taquitos have a crunchy outside and a creamy, flavorful inside. Served with a pico de gallo, they are an easy weeknight meal!

2 (14 ounce) cans black beans, (drained and rinsed)
½ red onion, (diced)
1 green bell pepper, (diced)
3 garlic cloves
1 teaspoon chili powder
1 teaspoon smoked paprika
½ teaspoon cumin
pinch of cayenne pepper
pinch of salt
freshly cracked black pepper
1 cup low-sodium vegetable stock
1 lime, (juiced)
12 4-inch corn tortillas
2 tablespoons olive oil/avocado oil OR olive oil/avocado mist spray or mist
fresh cilantro, for serving
shredded lettuce, for serving

Avocado pico

2 cups grape tomatoes, (quartered)
½ red onion, (diced)
2 green onions, (thinly sliced)
¼ cup chopped fresh cilantro
¼ teaspoon salt
¼ teaspoon pepper
1 lime, (juiced)
1 or 2! avocados, (chopped)

Preheat the oven to 425 degrees F. Spray the baking sheet with olive oil or avocado mist (you can also brush it all over the sheet. This helps the bottom of the taquitos to crispy up.).

Add the black beans, onion, pepper, garlic cloves, chili powder, paprika, cumin, cayenne, salt and pepper to a saucepan over medium-low heat. Add the stock and lime juice and stir. Simmer the beans uncovered, stirred occasionally, for 10 to 15 minutes, until the mixture starts to reduce and thicken. Set it aside to cool slightly. Remove the garlic cloves from the beans.

About 10 minutes before rolling the taquitos, slightly warm your tortillas so they don’t break. I do this either in the oven for 1 to 2 minutes, in the microwave for 10 to 15 seconds – you just want them more pliable so they roll. I suggest do 3 or so at a time.

Add 1 to 2 tablespoons of the black bean mixture into the center of the tortilla. Roll it up and place it seam-side down on the baking sheet. Repeat with the remaining tortillas and black beans. If you have leftover beans (you probably will!), they are excellent to serve on the side or to scoop up with chips! Spray the outsides of the tortillas with the oil mist (or brush them) – making sure the entire thing is covered.
Bake for 20 to 25 minutes, or until the tortillas are golden and super crunchy! Serve immediately with the avocado pico. I also like to serve with extra cilantro and shredded lettuce.

Combine the tomatoes, onions, cilantro, salt, pepper and lime juice in a bowl. You can do this up to an hour or so ahead of time (it also lasts a day in the fridge!). Right before serving, stir in your chopped avocado. Serve on the side or on top of the taquitos. It’s also delicious with chips!

Now just desperately want taquitos for breakfast. The post Black Bean Taquitos with Avocado Pico. appeared first on How Sweet Eats.

Roasted Cauliflower Queso

Yes you’re seeing this… roasted cauliflower queso is a real thing!

And I am dying over it. Yes, sure, I die over everything. It’s quite possible my most annoying trait. Eddie tells me not EVERYTHING can be amazing. (spoiler alert: it can.)
But this? It’s legit to die over. If you are a fan of cauliflower, I’ll meet you in queso heaven.

Side note: that’s the roasted cauliflower up there. The shade shows the caramelization from roasting and you might want to eat it with a spoon.

If you have a copy of The Pretty Dish, or heck, if you follow along on Instagram, then you probably know that I have a recipe for butternut squash queso and that I loooove it. You guys also love it!
Like, obnoxiously love it.
Like I want to make it all the time during squash season.
Oh! You can find me making it in the highlights on Instagram. It’s a great recipe.

Cauliflower queso seemed only natural, but it wasn’t my idea at all. Lacy mentioned it last week and it sounded so so good to me. Roasted cauliflower was one of the first vegetables I started to enjoy (it kind of tastes like popcorn! Right?) and the idea of making a cheesy dip with it?
Sold. I didn’t need any convincing.
If you’re looking for a delish recipe this weekend for the Super Bowl, let this be it!
Or, head here for over 100 others you may love.
I can tell you for sure that this will be on our table.

And guess what?
You might not believe this, but…
Pretty sure that I like this cauliflower queso better than the butternut queso.
I know. I knoooow!
Here’s the thing. The butternut queso is incredible but it’s very fall-tasting and at this point in the season, I start to get a bit squashed-out.
The cauliflower queso takes on a lot more of the roasted flavor. That contributes to my love too.
p.s. we made the rustic tortilla chips recipe from my book, but any chips will do!

A few verrrry important notes about this cauliflower queso:
This is a queso for cauliflower lovers. We don’t replace anything with the cauliflower. We simple add the cauliflower to the queso. Yes, since we have cauliflower (a vegetable! Yay!) in the queso, there may be less milk or cheese, but it’s not a cauliflower replacement dish! It’s for those of you that loooove this cute little crumbly veg.
It is a cheese dip, and it is melty and creamy and you’ll get a few delicious cheese pulls when you dip a chip. But it’s not 100% smooth. It not gritty or lumpy either though, as long as you pulse it a bit. It’s slightly thicker like the butternut squash queso. If you’ve made that, you’re probably familiar with the texture.
You really don’t have to roast the cauliflower if you don’t want to, or if you’re in a rush! You could even buy the pre-riced cauliflower at your grocery store. And you don’t have to puree it if you don’t want to. There will be more texture if you don’t, but it will still taste good. I personally love the roasted, slightly caramel flavor that comes from the oven.

This queso is also made with charred poblanos. I added in the extra step of charring them on my gas range (so profesh) and steaming them, but you can throw them in with the onions. As a result, this has so much flavor.
You won’t be able to stand it!

In the event that you need a cheesy dip to warm up this weekend? I’ve found it.

Roasted Cauliflower Queso

Roasted Cauliflower Queso

This roasted cauliflower queso has all the deliciousness of regular queso, with roasted cauliflower added in. It’s satisfying and tastes like heaven.

1 small head cauliflower, (cut into florets)
2 teaspoons olive oil
¼ teaspoon salt
¼ teaspoon pepper


1 poblano peppers
1 teaspoon olive oil
1 tablespoon unsalted butter
1/2 sweet onion, (diced)
2 garlic cloves, (minced)
1/8 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups half and half
1 tablespoon cornstarch
8 ounces sharp white cheddar cheese, (freshly grated)
8 ounces monterey jack cheese, (freshly grated)

Preheat the oven to 425 degrees F. Line a baking sheet with parchment or foil.
Place the florets on the sheet and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 20 to 25 minutes, until slightly golden. Reserve a few florets for topping the queso, but transfer the rest to a food processor. Pulse and blend it until combined and smooth. You can make it as smooth or chunky as you’d like, but remember the texture will be that way in the dip!


While my cauliflower roasts, I char the poblano on my gas range and stick it in a bag to steam. After 20 minutes, I remove it, peel off the skin and chop it. I love the result of this pepper, but you can always chop it raw and sauté it with the onion!
Heat a saucepan over medium heat and add the olive oil and butter. Stir in the peppers, onions and garlic. Season with the salt and pepper. Cook until the onion softens, about 5 to 6 minutes.
Slowly stream in 1 cup of the half and half, whisking the entire time. In a bowl, whisk together the remaining 1/2 cup half and half and cornstarch until no lumps remain to create a slurry. Stir the slurry into the saucepan and cook for a minute until the milk thickens. Reduce the heat to low.
Stir in the grated cheese one small handful at a time, until melted. Stir in the cauliflower puree until combined. The color may darker slightly or look a little speckled. Taste the mixture and add a sprinkle of salt and pepper if necessary. If it gets super thick (this can happen if your heat isn’t low), you can always whisk in a bit more milk. I’d start with ¼ cup.
Transfer the mixture to a crock, larger bowl or a small crockpot heating on low. Top it with the leftover roasted cauliflower, along with anything else you may have. I love adding on some quick pico and a handful of cilantro or green onion. Serve immediately.
This will need to be stirred a few times as it sits. It’s best when kept over low heat. It is thicker, so it doesn’t drizzle beautifully, but it is amazing ON dish, like nachos and tacos and taquitos!

Who knew a bowl full of cheese could work so much magic.
The post Roasted Cauliflower Queso. appeared first on How Sweet Eats.

Sheet Pan Blackened Salmon Bowl with Potatoes and Avocado Goddess Sauce from Half Baked Harvest

Keeping it simple with this Sheet Pan Blackened Salmon Bowl with Potatoes and Avocado Goddess Sauce. Baby potatoes roasted alongside blackened salmon and served bowl style with steamed brown rice, feta cheese, and the most deliciously addicting avocado goddess sauce. This is quick, easy, extra colorful, super flavorful, and so delicious.

The post Sheet Pan Blackened Salmon Bowl with Potatoes and Avocado Goddess Sauce. appeared first on Half Baked Harvest. 


  • 1 pound baby potatoes, halved if large
  • 1/4 cup extra virgin olive oil
  • kosher salt and black pepper
  • 4 salmon fillets (5-6 ounce)
  • 1 tablespoon honey
  • 2 teaspoons smoked paprika
  • 2 teaspoons cumin
  • 4 cloves garlic, minced or grated
  • juice of 1-2 lemons, to your liking
  • 1 pinch crushed red pepper flakes
  • 2-3 cups cooked brown rice
  • 8 ounces feta cheese, cubed or crumbled


  • 1 avocado, halved
  • 1/4 cup plain greek yogurt
  • 1 cup fresh cilantro
  • 1/2 cup fresh basil, plus more for serving
  • 1 jalapeño, halved and seeded
  • juice from 1 lemon, plus more for serving
  • 1 teaspoon cumin
  • kosher salt


Preheat oven to 425 degrees F.

On a rimmed baking sheet, toss potatoes with 2 tablespoons olive oil. Season with salt and black pepper. Roast for about 20 minutes, or until tender. 

Place the salmon on a plate and drizzle with honey. Add the paprika, cumin, garlic, lemon juice, crushed red pepper flakes, and a pinch each of salt and pepper. Drizzle with 2 tablespoons olive oil, rubbing the seasonings and oil evenly into each filet. 

Remove potatoes from oven and push them to one side of pan. Put salmon on the other side. Return pan to oven and roast for 10 to 20 minutes more, until salmon reaches desired doneness and potatoes are soft. 

Meanwhile, make the goddess sauce. Combine all ingredients in a blender and blend until smooth and creamy, adding water, 1 tablespoon at a time, as needed to thin the sauce.

To serve, spread the goddess sauce onto plates. Add the brown rice, potatoes, salmon, and feta. If desired, squeeze a drop of lemon juice over salmon and serve with fresh basil. Enjoy!

General Tso’s Cauliflower Is the Ultimate Vegan Comfort Food — Delicious Links

Kitchn’s Delicious Links column highlights recipes we’re excited about from the bloggers we love. Follow along every weekday as we post our favorites.

General Tso’s chicken is a Chinese-American restaurant classic. It’s so iconic it’s even been the subject of a whole documentary, The Search for General Tso, which you should definitely watch if you like history, food, or thought-provoking documentaries that dive deep into familiar dishes we eat every day. And if you’re looking for a vegetarian dish that checks all those sweet/crispy/spicy boxes, you should definitely check out this recipe for General Tso’s cauliflower.