We know how hard it can be to get yourself to cook dinner. After a long day at work, the last thing you want to do is get up off the couch to cook over a hot stove. But, an easy recipe makes the task of dinner at least a bit easier. This Chicken Fajita Skillet is a one-pan effort that takes tender chicken and mixes it with fajita vegetables. Garnish your skillet with avocado, lime, and cilantro before serving hot out of the oven.
What is in Fajita Seasoning?
Fajita seasoning is that aromatic blend of spices which forms the flavor base for this beloved dish. The core of the blend is typically chili powder and cumin for spice. These are then complemented by smoked paprika for a rich, smoky undertone and a vibrant red color. Other essential ingredients include garlic powder and onion powder for a savory base, while a touch of cayenne pepper or crushed red pepper flakes can be added for extra heat. A bit of oregano or dried cilantro and a hint of salt and black pepper usually round out the mix.
Recipe and Styling by Anna Franklin Photography by Laura Petrilla
Sautéed zucchini, roasted zucchini, zucchini bread, the options are endless when it comes to deciding what recipes to make with zucchini. With so many recipes and so little time, we’ve complied a list to make your zucchini breakfast, lunch, and dinner searches a breeze. Try selections like our Easy Zucchini Tart, Savory Zucchini Crepe Cake, or Spiral-Cut Zucchini Summer Salad for ways to unlock the underlying flavors of this summer ingredient.
Best Zucchini Recipes for Breakfast, Lunch, and Dinner
Whether you need a grab and go breakfast option or a dish to take to the family cookout, these Savory Zucchini Muffins satisfy any hunger cravings. You can even substitute the chicken stuffing mix and chicken soup for vegan stuffing and veggie soup and add plant-based butter to customize this dish to your diet.
The fresh produce in this Spiral-Cut Zucchini Summer Salad helps create the perfect, energizing lunch recipe. Not to mention, the spiralized zucchini adds a different texture than the usual slices you see in salads.
If you haven’t had a chance to try “zoodles” (zucchini noodles) then now is the time! This Thai-Inspired Zucchini Noodles recipe is a healthy pasta with a kick. The zoodles soak in the Thai-style sauce that’s a little sweet, a little hot, and a lot delicious.
Everyone needs an essential Zucchini Bread recipe that’s great to make for bake sales or to take for lunch. Combine this dense bread with your favorite type of butter or jam or even eat it plain for a snack in between meals.
Why have zucchini by itself when you can mix it in with other vegetables like yellow squash, okra, cherry tomatoes, and corn? These Roasted Sheet Pan Veggies are a great side for any dinner. Plus, with only one pan needed, it’s an easy recipe to prepare. Though we must admit it is the Spicy Glaze that makes this recipe such a hit.
If you want to impress your guests with a visually stunning recipe then this Easy Zucchini Tart is for you. The spirals of green create an intriguing design that only further proves its excellence by tasting. While it looks complicated, the preparation is actually simple with a list of under 10 ingredients.
Ditch the basics of stuffed zucchini and instead give Grilled Zucchini a try. This recipe uses a Tahini Yogurt Sauce that’s tangy and brings out the natural flavors of the zucchini. Finish it off with a Corn Relish (either store-bought or made from home) and your nutritious lunch for the day is set.
We touched on zucchini noodles earlier in this list but what about a Zucchini Pasta Sauce? You could choose to combine this sauce with your zoodles or use another variety of your choosing. Either way this sauce provides a savory, herbaceous base for a dinner favorite.
This dessert take on zucchini bread is excellent for chocolate lovers and those with sweet tooth. With the addition of cocoa powder and chocolate chips, our Double Chocolate Zucchini Bread is a fun way to add some vegetables into your dessert choice. We even add a little bit of espresso powder to complement the decadence of the chocolate.
When the late summer temperatures start to drop, this Zucchini Soup fulfills those waiting for the fall soup season. The best part is all you need is a blender to help you create a smooth, creamy base of green goodness. Feel free to top with zoodles or other savory garnishes like herbs or olive oil.
While this Savory Zucchini Crepe Cake is not your typical dessert cake, it is a layered crepe appetizer packed with cheese and the flavors of zucchini. Add some bacon lardons on top and you’ve created a veggie “cake” that even the kids will be reaching for.
The next time you go to make salmon, be sure to include a zucchini accompaniment that dresses up your protein with a slighty-sweet profile. This Roasted Salmon sits on a bed of sautéed spinach, chopped zucchini, and a dill relish that makes use of fresh tomatoes.
A hearty zucchini sandwich is just what you need for a healthy and energizing lunch. With a Bánh Mì inspiration, these sandwiches layer quick-pickled carrots, cucumbers, radishes, and jalapeños with zucchini, cilantro, hot sauce, and mayo.
Frying veggies is always going to make them more succulent. These Baked Zucchini Fritters use feta, eggs, scallions, oregano, and mint to ensure plenty of flavor in every bite. Serve them alongside Greek yogurt as a cooling dip.
Scarpaccia just means a rustic Italian tart which we make our own by topping with thin slices of zucchini, zucchini blossoms, spring onions, and thyme. The best part is it does not take a pro to make such a simple and delicious Italian Zucchini Tart recipe.
A traditional Greek appetizer, Kolokythokeftedes essentially translates to zucchini meatball. They’re crispy on the outside and utterly soft on the inside. Plus you’ll learn to make a caper-yogurt sauce with a bit of orange blossom water for extra flavor.
Who says you can’t have two Chocolate Zucchini Bread recipes in one list? This version of Chocolate Zucchini Bread is a little more like a chocolate cake with zucchini, but you won’t find us complaining. A base of grated zucchini comes together with dutch process cocoa and dark chocolate chips throughout. It’s a way to be a little healthier but still indulge in your cravings.
Bring the bold flavors of Korean BBQ right to your kitchen with our simple Beef Bulgogi Bowl recipe. Bulgogi, which translates to “fire meat,” uses thinly sliced beef marinated in a savory-sweet blend of soy sauce, garlic, ginger, and sesame oil. This recipe elevates the classic dish by serving it in a customizable bowl of thinly sliced vegetables, allowing you to build a perfect, balanced meal. Layered over a bed of fluffy rice and topped with kimchi, this dish is a fantastic way to enjoy a flavorful, hearty, and incredibly satisfying meal that’s easy to prepare.
Where Does Beef Bulgogi Come From?
Beef bulgogi is a staple of Korean cuisine and actually goes back centuries. Some believe the dish comes from the Goguryeo Dynasty (37 BCE–668 CE), where it was initially prepared as a skewered meat dish called maekjeok. Over time, the preparation evolved, and the dish then became known as neobiani, a finely sliced and seasoned grilled beef enjoyed by Korean royalty. But it’s not until the 20th century that bulgogi comes into its modern form, becoming a widespread and accessible dish. Today, its signature sweet and savory marinade and tender, thinly sliced beef are what define beef bulgogi.
Recipe and Styling by Anna Franklin Photography by Laura Petrilla
If you’ve ever indulged in the taste of Hot Honey, you know the addictiveness of silky smooth sweetness followed by a wave of heat. There’s only one thing that could make this delectable topping even better; crafting it right in your own kitchen and even saving a buck or two.
The Hot Honey trend really comes from the establishment of Mike’s Hot Honey in 2010. Prior to creating his own recipe, Mike Kurtz was traveling in Brazil when he came across the concoction in a pizzeria. After trying it on his pizza, he went back to Brooklyn to work on his own Hot Honey recipe, eventually bringing it to Paulie Gee’s. The Hot Honey craze that shows no sign of stopping.
Recipe by Kylie Thomas Styling by Keith Recker Photography by Dave Bryce
Hot, muggy evenings and sunshine-filled days can only mean one thing: it’s peak tomato season! They are delicious enough to eat on their own — my mouth is watering, thinking about biting into the tender skin of a juicy, ripe tomato. But the versatile fruit is made even better when incorporated into a culinary treat. If you feel the same way, check out the following easy and fresh tomato recipes to make before summer is over.
You’ll love this carefree appetizer. The food processor does all the serious work of turning feta, cream, roasted garlic and black pepper into a luscious Whipped Feta Dip.
The richness of peppers and tomatoes roasted in olive oil is brightened beautifully with fresh greens and a big spoonful of lentils tossed in a tangy balsamic dressing. A dish this substantial will make you forget you’re eating salad for supper.
Say goodbye to your boring old house salad. Large balls of mozzarella, charred chunks of garden-fresh tomatoes, and some of summer’s finest greens make up a salad of epic proportions.
In case you’re looking for a bruschetta that’s a little less traditional. This Tomato Ricotta Bruschetta not only adds a light, creamy cheese on top but also substitutes in sliced cherry tomatoes in multiple varieties.
Stuffing warm Baked Tomatoes with a Mexican-inspired filling has us head over heals for tomatoes. Bite into these plump tender vegetables and a mixture of rice, chorizo, cheese, and fideos (vermicelli).
Who says tomatoes cannot be enjoyed for breakfast? These individual tartlets work the flavors of an everything bagel into a flaky crust that holds in goat cheese, green onions, and tomatoes. Each come with a balsamic reduction, capers, and fresh dill on top.
Who doesn’t love Martha Stewart? From her TV shows to her cookbooks and even her bestie friendship with Snoop Dogg, we love all things Martha. So much so that we cooked up our own take on her Hot Cherry Tomato Salad with the simplicity of onion, parsley, olive oil, and basil sprinkled in.
Another one of our favorite culinary icons, Stanley Tucci caught our eye when making this Maria Rosa Tomato Sauce. As Tucci travels Europe’s coasts in his series Searching for Italy, he makes a delectable sauce that makes our stomachs rumble.
A galette makes anyone a pro with its rustic look and simple ingredients. Even if you happen to get a little funky with the shape of this Heirloom Tomato Galette, it’s still going to taste and look delicious with its open face.
We promise we’re not just pairing these two together because they’re red. Though it does contribute to the stunning end product color. Strawberries and tomatoes combine beautifully with a balance of acidic and sweet notes. Plus nutty roasted pistachios on top add another layer to this delicious soup.
You’ve heard of fried green tomatoes but what about fried Green Cherry Tomatoes? These little balls of southern fried goodness pair with a spicy remoulade that adds some zest to your usual fried tomatoes.
Okay, so not every salad has to be overly healthy. Treat yourself with a cherry tomato salad that mixes in fried buffalo cheese curds, red onion, basil, garlic, and a drizzle of olive oil on top.
Chef Jessica Lewis, at the helm of Spirits and Tales on the top floor of The Oaklander, takes first position in our dessert-loving hearts with an absolutely phenomenal almond cake. Grand Marnier in the batter and brushed on top make it irresistible. Make this sweet for your sweetie…or just make it right this second for yourself.
True confessions: our crew devoured this cake as soon as the shutter clicked, and we hereby testify to its deliciousness! Try it fresh out of the oven with a scoop of ice cream on top as a warming treat.
Chef Ed Harris was born on the Caribbean island of St. Lucia, and eventually made his way with his family to Brooklyn. He added Asian flavor profiles to his palate during five years at NYC’s dramatic (and delicious) Buddakan restaurant in the Meatpacking District. He won Season Four of Food Network’s hit cooking show, Chopped, and he competed on Iron Chef International.
Chef Ed shares an easy Meatless Monday recipe for a Cauliflower Stir Fry that’s rich with ginger, garlic soy, chile and more. It takes all of 15 minutes to cook this delicious veggie feast at home.
A quick and flavorful cauliflower stir fry made with ginger, garlic, soy, and sweet chili sauce, ready to cook in just 15 minutes for a tasty meatless meal.
Ingredients
Scale
2 whole heads of cauliflower
Vegetable oil as needed
1/4 cup ginger (minced)
3 cloves garlic (minced)
1 cup onions (minced)
1/4 cup low sodium soy
2 tbsp sesame oil
1/2 cup vegetarian oyster sauce (mushroom sauce)
1 cup sweet chili sauce
6 mint leaves (torn)
8 Thai basil leaves (torn)
Instructions
In a medium size sauté pan put enough oil to cover the bottom of the pan. Heat the oil. Once hot, carefully put one whole cleaned and trimmed cauliflower heads in and sear until golden all sides.
Remove from oil and let drain on paper towels. Repeat with second head.
When cauliflower is cool enough to touch, cut into medium size pieces and put to the side.
Remove all but about 4 tablespoons of oil. Over a medium flame, caramelize the onions, garlic and ginger. Be careful not to burn them.
Once caramelized, transfer to a bowl with the soy sauce, sesame oil, mushroom sauce and sweet chili and mix well.
In a clean sauté pan, bring the sauce to a boil, and then add cauliflower pieces and toss. Remove from heat and plate.
Mixologist Alyssa McGrath shares another of her fantastic inventions with us, the Kentuck Knob.
It’s a combination of her love for Western PA and Old Overholt’s locally made rye, as well as her love of the versatility of Italian digestivos! You will enjoy the floral element of Montenegro mixing with the spicy nature of the rye.
What is Kentuck Knob?
Kentuck Knob is a stunning example of organic architecture by the legendary American architect Frank Lloyd Wright. This house comes from 1956, in a unique Usonian-style. Its location nestles into the side of a hill in the Laurel Highlands of Pennsylvania. The house is characterized by its hexagonal shape, use of local stone and wood, and a seamless integration with its natural surroundings.
TABLE Magazine contributor Rhonda Schuldt handles a crisis the old fashioned way: by wondering, “What would mom do?” Today’s crisis is that of what to make for dinner. The answer? Time-tested, family style recipes whose healthy leftovers are the beginnings of some inspired “second acts.” Or, otherwise known as Roasted Chicken with Vegetables. This recipe gets you your daily dose of healthy protein with an easily roasted chicken. The addition of potatoes, carrots, and onions gives this dish a home-y feel and will instantly take you back to your days of sitting at the dining table as a child.
1 bunch each, fresh thyme, rosemary, parsley (or other fresh herbs, such as tarragon, chervil or marjoram)
Salt and Pepper
To prep the vegetables:
6–8 medium red or Yukon Gold potatoes, quartered
1 small bag of baby carrots (or 6 large carrots, peeled and cut into 2-inch pieces)
1 large onion, peeled and quartered
2 tbsp olive oil
Salt and Pepper
Instructions
To prep the chicken:
Preheat oven to 350° F.
Season chicken cavity with salt and pepper then stuff with garlic and the quartered onion; if desired add lemon pieces, celery, and fresh herbs to the cavity.
Place chicken (breast-side up) in a large roasting pan, tuck the wings underneath the bird and tie the legs together with kitchen string.
Brush or rub olive oil over the outside of the chicken and season liberally with salt and pepper.
To prep the vegetables:
Place potatoes, carrots and onion in a large bowl, add olive oil, salt and pepper; toss to coat.
Place the seasoned vegetables in the roasting pan around the chicken.
To assemble and roast:
Place the chicken and vegetables in the 350° preheated oven.
Roast for approximately 20 minutes per pound (1 hour and 40 minutes for a 5-pound bird), or until the inner thigh meat reaches an internal temperature of 165° F.
Once the chicken is at the proper temperature, remove it from the oven and place it on a cutting board.
Lightly tent with aluminum foil and let rest for 10 minutes before carving. Place vegetables in a warmed serving dish.
For the pan sauce (optional):
To make a lovely pan sauce, place the roasting pan on the stove and heat over medium high. Deglaze with ½ cup chicken stock or white wine, scraping up the tasty browned bits.
Cook for 2-3 minutes to slightly reduce then finish by whisking in a tablespoon of butter.
Carve the chicken and serve with the roasted vegetables. Drizzle with pan sauce if desired.
Whenever you’re tired after work and don’t feel up to making a dinner from scratch, preparing chili ahead of time can come in handy. Chili of any kind makes for all sorts of delicious leftover recipes to satisfy your hunger throughout the week. TABLE Magazine contributor Rhonda Schuldt suggests four mouth-watering dishes that make the most of leftovers from her Mom’s Basic Chili. Start off with Loaded Baked Potatoes that pour over with chili on top. Then, prepare a Taco Salad for lunch with all your favorite ingredients. Or, go more classic with a Chili Mac or Chili Joes that feel like home as a leftover chili recipe.
