31 Best Italian Side Dishes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Italian Shaved Artichoke Salad

Italian Shaved Artichoke Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘4’, ‘4 people’]

A quick and easy salad with crispy fresh artichokes and shaved Parmigiano cheese served with an olive oil and lemon dressing. A perfect appetizer for any lunch or dinner.

Ingredients

• 4 Artichokes (the smaller variety)
• 2 Lemons
• ¼ cup Extra-Virgin Olive Oil
• Parmigiano cheese (1 solid slice)
• Salt
• Black Pepper

Instructions

1. Start by cleaning the artichokes (see the post for detailed instructions on how to clean the artichokes) and keep the artichoke hearts in a bowl of water with the juice of half a lemon, to avoid oxidation.
2. When all the artichokes are cleaned, thinly slice them with a knife or using a mandoline. Keep the slices as well in the bowl with lemon water.
3. Drain the artichoke slices and add them to an empty bowl. Mix the olive oil with the juice of 1 lemon (about 3 tablespoons), salt, and black pepper.
4. Pour the dressing over the shaved artichokes and mix well with a spoon.
5. Shave the Parmigiano slice with a potato peeler or a mandoline, then mix again and transfer to a serving platter.
6. Serve with lemon slices and top with more shaved Parmigiano cheese.

2. Pesto Broccoli Rice

Pesto Broccoli Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT16M · Cook: PT5M · Total: PT21M · Yield: [‘6’]

Pesto broccoli rice is a healthy side dish that features the bold flavors of fresh basil, garlic, and Parmesan to make the perfect pairing to chicken, fish, and more. Its light and fluffy texture makes it comparable to traditional rice, but in a lower calorie and low carb version.

Ingredients

• 2 medium heads broccoli (or one very large head)
• 5 Tablespoons olive oil (divided)
• 1 cup fresh basil leaves
• 6 Tablespoons grated Parmesan (divided)
• Juice from half a lemon
• 1 ½ Tablespoons pine nuts (or walnuts or almonds)
• 3 cloves garlic (chopped)
• ½ teaspoon salt
• ½ teaspoon ground black pepper

Instructions

1. Cut florets from the heads of broccoli and place them in the bowl of a food processor. Pulse until the broccoli florets are broken up into tiny pieces resembling rice, stopping frequently to scrape down the sides of the bowl to incorporate the broccoli evenly. Add riced broccoli to a bowl for now. Repeat this step in batches until all of the broccoli is pulsed.
2. To the now empty food processor, add basil leaves, 3 Tablespoons of Parmesan, lemon juice, pine nuts, garlic, salt, and pepper and pulse until the basil and nuts are broken up into small pieces and the ingredients are combined.
3. Pour in 1/4 cup of the olive oil and process until creamy. Set pesto aside for now.
4. Add the remaining 1 Tablespoon of olive oil to a large pan set over medium heat. Once heated, add the broccoli rice and stir. Cover the pan and cook for about 5 minutes, stirring until the broccoli has tenderized slightly.
5. Remove the pan from the heat and stir in the pesto until evenly combined. Stir in remaining 3 Tablespoons of Parmesan and season with additional salt, pepper, lemon juice, Parmesan, etc. to your taste. Serve warm.

3. Instant Pot Risotto

How to Make Instant Pot Risotto Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT17M · Total: PT32M · Yield: [‘6’, ‘6 people’]

Learn how to make perfectly cooked, creamy risotto right in your Instant Pot or Electric Pressure Cooker. No watching or stirring and stirring a pot. Your risotto will be done in a flash!

Ingredients

• 2 Tbsp butter
• 1 Tbsp olive oil
• 3 fresh garlic cloves, thinly sliced
• 1 1/2 cups arborio rice (do not rinse your rice!!!!)
• 1 tsp kosher salt
• 1/2 cup white wine (something crisp like chardonnay or pinot grigio (make sure it is not sweet!!). )
• 3 1/2 cups chicken broth
• 1/2 cup grated parmesan cheese (more if you like it cheesy!)

Instructions

1. With your Instant Pot on saute mode (normal or less), add the butter and olive oil. Add the chopped garlic and saute for 1 minute.Watch carefully so the garlic doesn’t burn.
2. Pour in the arborio rice and kosher salt let it saute for 2 minutes.
3. Pour in the wine and scrape up any browned bits on the bottom of the pot. Pour in the chicken broth and then turn the saute function off.
4. Pop the lid on and turn the pressure vent to seal. Set the Instant Pot to cook on high pressure mode for 7 minutes.
5. Do a 10 minute natural release, then release any remaining pressure with a quick release.There will still be a little standing liquid in the pot, that is ok. Give the pot a stir and it should incorporate, and the cheese will thicken it even more.
6. Stir in the parmesan cheese.
7. Let the Risotto cool for a minute or two and then serve immediately!Drizzle a little extra virgin olive oil over top for a delicious flavor addition.

4. Chopped Italian Salad

Chopped Italian Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘8’, ‘8 servings’]

My Chopped Italian Salad is healthy, colorful, and so crunchy ~ it’s the perfect Mediterranean side dish.

Ingredients

• 1/4 cup extra virgin olive oil
• 3 Tbsp red wine vinegar
• 1/4 tsp garlic powder
• 1/2 tsp dried Italian herbs
• 1/4 tsp salt
• 1/4 tsp sugar
• 1 small head of radicchio, diced
• 1/2 cup each, red pepper, yellow pepper, and orange pepper, diced
• 1/2 cup canned chickpeas, drained and rinsed
• 1/4 cup peperoncini, chopped
• 1/2 cup sliced or chopped salami
• 1/4 cup black olives, sliced
• 1/4 cup green olives, sliced
• 1/2 cup small cauliflower florets
• 1/2 cup cherry tomatos, halved
• 1/4 cup minced parsley
• 1/4 cup minced red onion
• 1/2 cup diced cucumber
• 1/2 cup mozzarella pearls

Instructions

1. Whisk together the dressing and taste to adjust any of the ingredients. Set aside.
2. Add all the salad ingredients to a side shallow salad bowl. You can arrange them like I did, or not. Toss with enough dressing to your taste. If you’re not serving right away you can reseve some of the dressing for later.

5. Mediterranean Roasted Vegetables

Mediterranean Roasted Vegetables is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 people’]

If you are for a healthy and delicious way to get more veggies on your plate, try this Mediterranean Roasted Vegetables recipe. Roasting brings out the natural sweetness, while the herbs add a savory depth of flavor. It will be a perfect 20 minute side dish that you can serve for lunch or dinner.

Ingredients

• 1 red bell pepper
• 1 red onion
• 1 yellow squash
• 1 zucchini
• 1/4 teaspoon salt
• 1 teaspoon Italian seasoning
• 2 tablespoons olive oil

Instructions

1. Preheat the oven to 425˚F.
2. Cut the vegetables (red bell pepper, red onion, yellow squash, and zucchini) in even sizes.
3. Sprinkle over a pinch of salt and 1 tsp Italian seasoning. Drizzle with 2 tbsp olive oil. Toss well to evenly coat.
4. Transfer to a baking sheet and spread in a single layer.
5. Bake at 425˚F for about 20-25 minutes or until the veggies are cooked through.

6. Mediterranean Style Steamed Artichokes

Steamed Artichokes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: [‘4’, ‘4 people’]

These Mediterranean Style Artichokes are loaded with herbs and spices. They’re flavorful enough to serve with a drizzle ofBalsamic or the more decadent Hollandaise Sauce.

Ingredients

• 4 artichokes, (washed and trimmed)
• 1 Tablespoon Oregano, (dried)
• 1 Tablespoon Thyme, (dried)
• 2 teaspoons rosemary, (dried)
• 4 cloves garlic, (minced)
• 1 lemon, (juiced)
• 1/4 cup olive oil
• 2 teaspoons kosher salt
• 2 teaspoons black pepper

Instructions

1. Trim the bottom and very top leaves of each artichoke. With sharp shears, cut the top 1/4 of each artichoke leaf (optional). Make a cross in the bottom of each artichoke.
2. Mix herbs, salt and pepper in a small bowl. 
3. Fit a steamer basket or metal trivet in the bottom of a large pot. Fill pot with water, just until touching the bottom of the basket. 
4. Place artichokes on the trivet or steamer basket. Separate the leaves and sprinkle the herbs in between and over the artichokes. Drizzle with lemon juice and olive oil. 
5. Bring water to a boil, then reduce heat to a low simmer and cover. Steam artichokes, checking water level periodically, adding more if necessary. Steam for approximately 40-45 minutes, or until leaves are tender and pull away easily. Serve with a drizzle of Balsamic vinegar or Hollandaise sauce.

7. Shrimp Scampi Zucchini Boats

Shrimp Scampi Zucchini Boats is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘6’, ‘6 zucchini boats’]

These Shrimp Scampi Zucchini Boats are stuffed with plump shrimp, lots of garlic, and juicy tomatoes. A healthy, lightened-up version of an Italian classic that the whole family will love!

Ingredients

• 3 large zucchini
• 1 tbsp unsalted butter (melted)
• ¼ onion (diced; about ⅓ cup)
• 4-5 cloves garlic (minced)
• ¼ cup dry white wine (like a Sauvignon Blanc)
• 6-8 oz raw shrimp (peeled, de-veined, tails removed, and quartered)
• ⅔ cup grape or cherry tomatoes (quartered)
• 2 tbsp fresh parsley (minced)
• Cooking oil
• Fresh lemon juice
• Salt and pepper (to taste)

Instructions

1. Preheat the oven to 400°F.
2. Trim the ends of the zucchini and cut in half lengthwise. With a small spoon or paring knife, make an outline around the zucchini, leaving a ¼” thick border. Then use a spoon or melon baller to scoop out the flesh to make a zucchini boat. Chop the scooped-out zucchini flesh and set aside.
3. Brush about half of the melted butter onto the surface of the zucchini boats. Season with salt and pepper, then place into a large baking dish cut-side up. Roast in the oven for 15 minutes.
4. Meanwhile, add the remaining butter with a splash of oil to a large skillet over medium heat. When hot, sauté the onion and chopped zucchini flesh until softened, about 3 minutes, stirring often. Add the garlic, cooking for 30 seconds until fragrant. Season lightly with salt and pepper.
5. Pour in white wine, if using. Turn heat to high and let reduce completely, about 3-5 minutes, stirring often. Drain excess liquid and let cool.
6. To a large bowl, add shrimp, tomatoes, parsley, and cooked vegetable mixture. Season with ½ tsp salt and ¼ tsp pepper. Stir to combine.
7. When ready, remove zucchini from the oven and carefully spoon shrimp mixture on top of each boat. Place back into the oven and roast for an additional 10-15 minutes or until shrimp is cooked and zucchini is tender.
8. Finish with a generous squeeze of fresh lemon juice.

8. Roasted Cauliflower with Black Olive Pangrattato

Roasted Cauliflower with Black Olive Pangrattato is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’]

Roasted Cauliflower with Black Olive Pangrattato is how to take roasted cauliflower to another level! The topping has salty kalamata olives, lemon zest, chili flakes and crispy breadcrumbs for a delicious rustic Italian side dish!

Ingredients

• 1 large head cauliflower
• 1/2 cup olive oil (preferably extra-virgin, divided)
• Salt and freshly ground black pepper (to taste)
• 1/2 cup whole-grain coarse breadcrumbs
• 2 cloves garlic (minced)
• 1/2 cup Kalamata olives (pitted and chopped)
• 1 teaspoon crushed red pepper flakes
• 1 large lemon (zested)
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat oven to 400 degrees.
2. Cut cauliflower into florets. Place on a large baking sheet. Drizzle with 1/4 cup olive oil, season with salt and black pepper to taste and gently toss to distribute oil and seasonings.
3. Roast for 15 to 20 minutes or until browned and tender.
4. Meanwhile, heat 2 tablespoons olive oil in a skillet or saute pan over medium heat. Add the breadcrumbs and stir, 2 to 3 minutes or until lightly toasted. Add garlic. Remove from heat.
5. Add chopped Kalamata olives, red pepper flakes, lemon zest and additional salt and black pepper to taste. Stir in parsley.
6. Place cauliflower on a serving platter or shallow bowl. Spoon pangrattato over cauliflower, drizzle with remaining olive oil and serve immediately.

9. Marinated Roasted Bell Peppers

Marinated Roasted Bell Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘8’, ‘8 people’]

A perfect summer recipe for a classic italian antipasto to be served as appetizer or barbecue side dish.

Ingredients

• 8-10 Yellow and Red Bell Peppers
• 4 tbsp EV Olive Oil
• 2 tbsp Apple Cider Vinegar
• 2 Garlic cloves (minced)
• Parsley
• Salt
• Black Pepper

Instructions

1. Char the peppers in the barbecue or under the broiler in the oven. Let them steam in a covered bowl until cool, then remove as much skin as possible. Remove also the stem and the seeds and cut them lenghtwise in thin strips.
2. Add the peppers in a bowl together with their juices, add the finely minced garlic, olive oil, vinegar, parsley, salt and black pepper to taste.
3. Mix well and let them rest at least 2 hours or overnight before serving.
4. Serve cold or room temperature.

10. Italian Pasta Salad

Easy Italian Pasta Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT12M · Cook: PT11M · Total: PT23M · Yield: [’10’, ’10 cups’]

Italian Pasta Salad is always a big hit! This easy recipe is loaded with the bold, classic flavors everyone loves, but it’s also deliciously updated with simple, healthier tweaks!

Ingredients

• 12 ounces whole wheat rotini, (cooked according to package instructions, drained and rinsed in cold water)
• 1½ cups halved (horizontally) grape or cherry tomatoes
• 1 cup finely chopped seedless English cucumber ((about ½ of a cucumber))
• 6 ounces diced fresh mozzarella ((½” cubes to equal about 1 cup))
• 2 ounces turkey pepperoni, (slices quartered (to equal about ½ cup))
• 1/3 cup finely chopped red onion
• 1/2 cup red wine vinegar
• 3 tablespoons extra virgin olive oil
• 5 teaspoons honey
• 1 tablespoon smooth Dijon mustard
• 3/4 teaspoon kosher salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 teaspoon black pepper
• additional kosher salt to taste ((up to about ¼ – ½ teaspoon, see note))

Instructions

1. In a large bowl, combine cooled pasta, tomatoes, cucumber, mozzarella, pepperoni, and onion.
2. In a medium bowl, whisk vinegar, oil, honey, mustard, salt, oregano, basil, and black pepper until emulsified. (Note that this dressing is difficult to emulsify completely. If you want it more emulsified, you can whiz it in a small food processor for a minute or two.)
3. Pour about ½ cup of the dressing over the salad and toss to combine. If serving salad immediately, you can add more dressing at this time. But, if you are making the salad ahead, wait to add the rest of the dressing until just before serving (see note).
4. Before serving, season with additional salt if needed (see note).

11. Caprese Salad

Caprese Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [’10’]

Caprese salad is a healthy summer salad, with fresh garden tomatoes, fresh basil, and fresh mozzarella cheese topped with a light and tangy Italian vinaigrette.

Ingredients

• 16 oz Bocconcini mozzarella ((bite-size mozzarella balls), drained of liquid)
• 2 pints cherry tomatoes
• 2 tbsp finely chopped fresh basil leaves
• 4 tbsp good-quality balsamic vinegar
• 4 tbsp extra virgin olive oil
• 1 garlic clove (minced)
• sea salt and pepper (to taste)

Instructions

1. Mix cherry tomatoes and mozzarella balls in a serving bowl
2. Whisk all dressing ingredients together and pour over tomato mixture
3. Toss to coat and serve

12. Peas and Pancetta

Peas and Pancetta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT12M · Total: PT14M · Yield: [‘6’, ‘6 servings’]

This traditional Italian side dish is easy to make and comes together quick. Great served warm or at room temperature.

Ingredients

• 1 tablespoon olive oil
• 4 ounces pancetta, diced
• 1 large shallot, peeled and sliced thin
• 16 ounce bag frozen peas
• kosher salt and pepper to taste

Instructions

1. Heat olive oil in skillet over medium heat. Add in diced pancetta and sliced shallots and cook until pancetta is crispy and shallots are browned; about 5 minutes.
2. Pour in peas (frozen or thawed work). Continue cooking until peas are warmed through. Season with salt and pepper.

13. Calabrese Potato Salad

Calabrese Potato Salad with Green Beans + Tomatoes (Italian, No-Mayo) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’10’, ’10 Servings’]

This simple mayo-free Italian potato salad recipe includes fresh & dried oregano, olive oil, & red wine vinegar. A Calabrian family favorite!

Ingredients

• 48 ounces 3 pounds baby potatoes (preferably multicolored), (quartered)
• 1 tablespoon plus 1 teaspoon kosher salt, (divided (see notes))
• 14 ounces green beans, (trimmed and halved)
• 2 tablespoons red wine vinegar
• 2 tablespoons extra-virgin olive oil
• 5 cloves garlic, (minced)
• 1 teaspoon minced fresh oregano
• 1/2 teaspoon dried oregano
• 1/4 teaspoon freshly cracked black pepper
• 2 cups chopped tomatoes, (see notes)

Instructions

1. Put potatoes and 1 tablespoon kosher salt in a large pot. Cover with cold water by at least 3 inches and place on the stovetop over high heat. Once the water comes to a boil, add beans.
2. Once the water comes back up to a boil, reduce heat to medium and let cook, stirring occasionally, until the potatoes are fork tender (about 10-15 minutes, depending on the size of your potatoes). Drain well.
3. Transfer potatoes and beans to a large bowl. Drizzle oil and vinegar onto the hot potatoes and beans. Add minced garlic, fresh and dried oregano, remaining 1 teaspoon of kosher salt, and black pepper. Add chopped tomatoes and toss everything together well.
4. Allow salad to sit out at room temperature for 15-30 minutes to cool. Give it another good stir, cover, and refrigerate until well chilled.
5. Taste for seasoning and add more salt and pepper if needed before serving.

14. Grilled Corn Panzanella Salad

Grilled Corn Panzanella Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT20M · Total: PT50M · Yield: 2

Ingredients

• 3 cups 1-inch cubed rustic bread
• 1/4 cup plus 1 tablespoon good quality extra virgin olive oil
• 1 1/2 teaspoons sea salt
• 1 large ear corn, shucked
• 2 tablespoons balsamic vinegar
• 1 garlic clove, minced
• 1 large heirloom tomato, cut into wedges
• 1/4 cup sliced red onion
• 4 ounces mozzarella ciliegine (cherry-sized mozzarella balls), drained and patted dry
• 1 tablespoon chopped fresh basil

Instructions

1. Preheat oven to 375F. Have a baking sheet ready.If it’s too hot for the oven, you can use the stove top.
2. In a large bowl, combine the bread cubes, 1 tablespoon olive oil, and 1/2 teaspoon sea salt. Spread into a single layer on a baking sheet. Bake 8-10 minutes or until golden brown and crisp. Cool completely. If you’re cooking on the stove, heat a large skillet. Once hot, add the bread and cook until golden brown on all sides, about 3-5 minutes total. You may need to do this in batches if your skillet isn’t large enough.
3. Meanwhile prepare an outdoor grill for high, direct heat. Add the corn, cover, and cook for 5 minutes. Uncover, turn, and cook 5 more minutes. Repeat turning at 5-minute intervals until kernels are charred, 15-20 minutes total. Remove from the heat and cool completely. Once cool enough to handle, remove kernels from the cob.
4. Whisk together the remaining 1/4 cup olive oil, balsamic vinegar, garlic, and remaining 1 teaspoon sea salt.
5. In a large bowl combine the tomato, onion, mozzarella, basil, corn kernels, and bread cubes. Toss with the vinaigrette. Serve immediately or allow to sit for 30 minutes for the bread to soak up the vinaigrette.

15. Whipped Ricotta Toast

Whipped Ricotta Toast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT2M · Total: PT7M · Yield: [‘2’, ‘2 people’]

Quick and easy whipped ricotta, yielding the fluffiest ricotta on Italian toast with a sprinkle of flaky salt and drizzle of olive oil. It’s like biting into a cloud!

Ingredients

• 4 slices Italian bread
• 1 cup ricotta
• 1/4 cup heavy cream
• 1 tbsp extra virgin olive oil ((and extra for garnishing))
• pinch of flaky sea salt

Instructions

1. Melt a small pad of butter in a hot pan. Add your sliced bread into the pan and toast on each side until golden brown.
2. In a bowl, whip the ricotta, heavy cream, and olive oil together until smooth and fluffy. You can use a food processor, blender, whisk, or rubber spatula. Whatever you have that will aerate and incorporate the ingredients works. Add more ricotta if it’s too runny, add more heavy cream if it’s too thick.
3. Add the filling into a piping bag. Make sure you remove any air bubbles otherwise it’ll disrupt the flow. Cut a dime sized tip and pipe it on your toast.
4. Drizzle in olive oil and sprinkle some flaky sea salt on top.

16. Italian Seafood Salad

Italian Seafood Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT1485M · Cook: PT15M · Total: PT1500M

With plenty of fresh herbs and lemon, this salad is light, refreshing and super flavorful. Seafood salad gets better as it marinates so make it a day before serving for the best results!

Ingredients

• 10 Cups water
• 2 Cups dry white wine
• 2 Tablespoons kosher salt
• 1 Pound cleaned squid, tentacles and tubes (tubes cut into 1/2 inch rings)
• 1 1/2 Pounds large raw shrimp (shelled and deveined)
• 1 Pound mussels (scrubbed and debearded)
• 1 (29 ounce) Can scungilli (drained and rinsed)
• 2-3 Celery stalks ((about 1 cup), thinly sliced)
• 1/4 Cup Pickled sweet cherry peppers (minced)
• Fresh parsley (for garnish)
• 1 Lemon (thinly sliced)
• 2 Large garlic cloves (smashed)
• 3/4 Cup olive oil
• 3/4 Cup fresh parsley (roughly chopped)
• 1/2 Cup fresh chives (roughly chopped)
• 3 Tablespoons fresh oregano (roughly chopped)
• 1 Teaspoon lemon zest
• 1/2 Teaspoon kosher salt
• 3 Tablespoons lemon juice

Instructions

1. Make the dressing. Add the olive oil, herbs, and lemon zest to a blender and blend until smooth. Next add the lemon juice and salt and blend again. Set aside.
2. Fill a large pot with the water and wine and bring to a boil. Add the salt to the water and stir.
3. Prepare an ice bath. Fill a large bowl with lots of ice and cold water.
4. Add the squid to the water and cook for 1-2 minutes; until opaque and firm. With a slotted spoon, transfer the squid to the ice bath. Next add the shrimp and cook for 2-3 minutes or until the shrimp are opaque and the tails have curled. Transfer the shrimp to the ice bath. Add the mussels to the pot and cook until they have opened and are firm; 4-5 minutes. Transfer the mussels to the ice bath and discard any that did not open.
5. Drain the seafood well and remove the mussels from their shells. Add the seafood, celery, pickled peppers, and smashed garlic to a large bowl.
6. Taste the dressing an adjust seasoning if necessary. Pour the dressing over the seafood and toss to coat. Add half of the lemon slices to the bowl, cover with plastic wrap and place in the refrigerator for at least 2 hours or up to a day to marinate.
7. Remove the salad from the refrigerator 30 minutes before serving and discard the garlic cloves. Taste the salad and add salt or a squeeze of lemon if needed. Serve the seafood salad with the remaining lemon slices and garnish with fresh parsley.
8. Enjoy!

17. Caprese Chickpea Salad

Caprese Chickpea Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘5’, ‘5 (3/4 cup servings)’]

This Caprese Chickpea Salad is full of flavor and bursting with fresh ingredients like avocado, tomato, mozzarella, fresh herbs, and more. This makes a great vegetarian meal option for lunch or dinner thanks to the protein packed chickpeas.

Ingredients

• 1 (19 oz) can of chickpeas (drained and rinsed)
• 1/4 cup red onion (chopped)
• 1 cup grape tomatoes (quartered)
• 1 cup baby arugula
• 1/4 cup fresh basil (finely chopped)
• 3 teaspoons minced garlic
• 2 teaspoons olive oil
• 3 teaspoons balsamic vinegar
• 1 teaspoon salt
• fresh black pepper (to taste)
• 1 avocado (chopped)
• 1 cup fresh mozzarella (chopped)

Instructions

1. Combine all of the ingredients except for the avocado and mozzarella in a large bowl and mix carefully. Cover and refrigerate until ready to serve. When ready to serve, mix in the avocado and mozzarella. Enjoy!

18. Baked Tomato and Goats Cheese with Salami, Olives, and Pesto

Baked Tomato with Goats Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’]

Entertaining should never be a chore. When time is short try pulling together a simple appetiser platter of Baked Tomato and Goats Cheese with salami and olives. Serve with fresh bread to mop up the juices and follow on with an equally simple pasta dish for main.

Ingredients

• 2 Tomatoes
• 2 tbsp Olive oil
• 6 Cherry tomatoes
• 120 g/ 6oz Goats cheese
• 75g 3 oz Salami
• 12 Black olives
• 1 tbsp Green pesto

Instructions

1. Heat oven to 180C/ 350F/ GM4 and line a lipped baking tin with baking parchment
2. Slice the large tomatoes into 6 rounds and cut each cherry tomato in half
3. Toss in the olive oil and season with salt then bake for 20 minutes
4. Meanwhile, slice the goats cheese into 3mm rounds
5. When the tomatoes have cooked, lay the goats cheese into the tin, lifting a few slices of tomatoes, to tuck the cheese partway underneath. Brush lightly with oil from the pan and season with pepper. bake for 10 minutes
6. Slice the salami into 2mm rounds and when the cheese has cooked for 10 minutes, dot the meat around the tin in a similar fashion
7. Scatter the olives over the top and bake for 5 minutes
8. When cooked drizzle with pesto and serve immediately with crusty bread to mop up the juices

19. Lemon Basil Caprese Salad

Arugula Caprese Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘4’]

Arugula Caprese Salad puts a fun twist on the classic summer salad. Citrusy lemon pairs perfectly with tomatoes, mozzarella, basil, and more over a bed of fresh and bright arugula.

Ingredients

• 4-5 stems fresh lemon basil
• 1 bag arugula
• 1 cup mozzarella balls
• 1 cup cherry tomatoes
• ½ avocado
• ½ lemon
• ½ cup Litehouse Lemon Basil Dressing
• ¼ cup shaved parmesan
• salt and pepper (to taste)

Instructions

1. Wash all ingredients and pat dry.
2. Using a knife, halve mozzarella balls into bite sized pieces. Chop and dice tomatoes and basil leaves. Slice the avocado.
3. Place arugula in a salad bowl. Add mozzarella pieces, tomatoes, basil, and avocado.
4. Squeeze half of a lemon over the salad. Then, using a handheld zester, zest the lemon over the salad.
5. Top with shaved parmesan and Lemon Basil Dressing.
6. Garnish with salt and pepper.
7. Eat up and enjoy!

20. Zucchini Basil Salad

Courgette Salad (raw courgette, basil, pine nuts and Parmesan) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT25M · Yield: [‘3’, ‘3 people’]

Courgette salad is bright, flavourful, quick & simple to make and incredibly versatile. With flavours reminiscent of pesto this raw courgette salad is good enough to serve alongside steak, chicken or fish, but equally good on a table of mixed small plates.

Ingredients

• 350 g Courgette
• 1/2 teaspoon Sea salt
• 2 tablespoons Pine nuts
• 30 g Parmesan cheese (Finely grated)
• 20 g Basil leaves (fresh)
• 2 tablespoons Extra virgin olive oil
• Salt & pepper (to taste)

Instructions

1. Begin by chopping the end of the courgette at a steep angle. Now finely slice it on this diagonal. Aim for slices around 1-1.5mm thick. If you have a mandolin this will enable you to achieve lovely even slices.
2. Put a sheet of kitchen towel into the base of a colander. Layer the courgette slices up, sprinkling with the salt as you go. Toss lightly and leave to sit for 15 minutes.
3. After this time the courgette should be slightly limp. Rinse thoroughly in fresh, cold water and drain well on kitchen towel.
4. Put the courgette slices into a wide bowl. Add the basil leaves, pine nuts, grated cheese and olive oil and mix gently (use your hands).
5. Season to taste and serve immediately.

21. Roasted Fennel

Easy Oven Roasted Fennel Recipe + Video is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Yield: [‘4’, ‘4 people’]

Make perfectly roasted fennel in your oven. Makes an amazing side dish and only requires 4 ingredients.

Ingredients

• 2 large fresh fennel bulbs
• 2 Tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• optional – lemon, grated parmesan cheese, balsamic glaze, or pesto

Instructions

1. Preheat the oven to 400°.
2. Cut off the root end of the fennel, just removing about a 1/4 inch from the bottom, discard. Cut off the green stems and fronds at the top, just where they meet the bulb, discard (or the fronds can be used as garnish).
3. Now cut each bulb in half, then cut each half in 4-5 wedges, cutting each one through the core so it helps keep them in tact.
4. Place on a parchment lined, rimmed baking sheet.
5. Drizzle with olive oil and sprinkle on the salt and pepper. Toss with clean hands, then lay them out so they are spread out.Pro Tip: if you overcrowd your baking sheet the fennel will steam instead of roast.
6. Roast in your 400° oven for about 35 minutes. They will just be turning golden around the edges… but when you flip them over they will be nice and caramelized on the bottom!
7. Serve as an amazing side dish, optionally top with fresh squeezed lemon or grated parmesan, or drizzle with balsamic glaze or fresh pesto.

22. Orzo Pesto Salad

Orzo Pesto Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT9M · Total: PT39M · Yield: [‘8’, ‘8 servings’]

This quick and easy orzo pesto salad is loaded with fresh basil, cherry tomatoes, and fresh mozzarella. A perfect light lunch or side dish!

Ingredients

• 1 1/2 cups orzo (uncooked)
• 1/4 cup pine nuts
• 1 medium lemon
• 1/2 cup basil pesto
• 1 Tablespoon olive oil
• 8 ounces cherry tomatoes
• 8 ounces fresh mozzarella
• 1/2 cup fresh basil
• 1/4 cup red onion

Instructions

1. Bring a large pot of salted water to a boil. Cook the orzo according to the package instructions. Drain in a colander, rinse with cold water until cool, drain again, and set aside.
2. While the orzo is cooking, place a small skillet over medium-low heat. Add the pine nuts and toast until golden and fragrant, stirring often to prevent burning, about 3 to 4 minutes. Transfer the toasted pine nuts to a heatproof dish to cool.
3. Zest and juice the lemon directly into a large bowl. Add the pesto and olive oil and whisk well to combine. Add the cooled orzo to the bowl and stir until the orzo is well-coated with dressing.
4. Add the cooled pine nuts and cherry tomatoes to the bowl. Tear the mozzarella and basil into small pieces and add them directly to the bowl. Finely dice the red onion and add it to the orzo, then stir until the ingredients are well distributed. Serve immediately or cover and refrigerate for later.

23. Lemon-Basil Rice

Lemon Basil Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

This easy 30-minute Lemon Basil Rice is perfectly fresh, zesty, and delicious. With star ingredients like butter, fresh basil, lemon juice, and lemon zest, this refreshing side dish pairs well with anything and everything!

Ingredients

• 1 cup white jasmine rice
• 1 cup water
• ¾ cup low-sodium chicken or vegetable broth
• 1 tbsp unsalted butter
• 1 tsp salt (plus more to taste)
• 1 tsp grated lemon zest
• 1½ tbsp fresh lemon juice (about ½ lemon)
• ⅓ cup fresh basil (chopped)

Instructions

1. Place rice in a bowl or colander. Rinse until water comes out clear.
2. Pour water and broth into a small pot. Cover with a lid and heat on high until boiling.
3. Carefully add the butter, rice, and salt. Stir to combine and then place the lid back on. Reduce the heat to low and let simmer for 10 minutes. Try not to peek or else the steam will escape.
4. After the 10 minutes, turn off the heat and let sit, covered still, for 15 minutes undisturbed.
5. Add the lemon zest and juice. Use a fork or spoon to fluff the rice and season to taste. When ready to serve, stir in basil.

24. Pepperonata

Pepperonata(Potatoes With Peppers And Onion) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Yield: [‘2’, ‘2 servings’]

This classic Italian Pepperonata recipe is with peppers, potato, and onion. A great party-friendly recipe and an everyday comfort side dish.

Ingredients

• 1 tbsp olive oil
• 1 tsp garlic (minced)
• 1 large potato (cut into cubes)
• 1/2 cup onion ( coarsely chopped)
• 1/2 cup sweet peppers (sliced/any veriety of sweet pepper)
• 1 tomato
• 1/2 tsp ground cayenne pepper
• 1/2 tsp salt
• 2 tbsp balsamic vinegar
• 1/4 Italian herbs (Thyme and basil)

Instructions

1. Over medium heat, place a saute pan. Add olive oil and minced garlic.
2. Saute until garlic is fragrant.
3. Now add onion, and sauce till the onion is soft.
4. Toss in potato cubes and cook until potatoes are done to 90%.
5. Then add, mixed pepper, tomato, ground cayenne pepper, and salt.
6. Close it with a lid and cook unilt tomato breaks down.
7. Now add balsamic vinegar, thyme, and oregano.
8. Give a gentle stir and enjoy with crustrybread or patsa.

25. Roasted Beet and Burrata Salad

Beet and Burrata Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [‘6’, ‘6 servings’]

Beet and Burrata Salad can be a show stopping appetizer for a crowd or satisfying summer supper for two!

Ingredients

• 1 handful baby greens, micro-greens, or sprouts
• 8 ounce ball of burrata cheese
• 1 large red beet (or two smaller beets.)
• 1 large Chioggia beet (or 2 smaller beets.)
• 1 large golden beet (or 2 smaller beets)
• 1/4 cup chopped toasted walnuts
• 2 handfuls fresh basil leaves, about 2 loosely packed cups
• 1/4 cup walnut oil, plus more for tossing beets
• juice of half a lemon, about a tablespoon
• pinch salt

Instructions

1. Preheat oven to 375F
2. Wash the beets and trim the stems to about 1 inch. Group them by size, and loosely wrap them in foil. Roast on a baking sheet for about an hour or longer, until a small sharp knife pierces the flesh easily. Smaller beets will take less time than the larger ones, which is why you want to group them by size. Let cool briefly before trimming the tops and removing the skins. If the skins don’t peel off easily by hand, use a vegetable peeler.
3. Slice the beets in half and then into wedges. Toss them lightly in walnut oil.
4. While the beets are roasting, make the basil oil. Put the basil leaves and lemon juice in a food processor or good blender and process until broken down, scraping down the sides as necessary. Add the oil and continue to process until it becomes a smooth sauce. Add salt to taste, and more lemon juice if you like. If the sauce is still too thick, blend in more oil.
5. To plate the salad, scatter some baby greens or micro greens on a platter and carefully lay the burrata down in the center. Try not to break the outer skin, but if you do, don’t worry.
6. Arrange the beet wedges around the cheese, and scatter with the crushed toasted walnuts.
7. Drizzle the basil walnut oil over the salad, hit everything with some fresh cracked pepper, a pinch of salt, and serve.

26. Roasted Fennel Pomodoro

Roasted Fennel Pomodoro Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘4’]

Ingredients

• 1 pound fresh fennel bulb (,trimmed (2 Tablespoons feathery fronds reserved), thinly sliced, about 3 cups sliced)
• 1 cup orange and/or red grape tomatoes (,halved lengthwise)
• 1/2 cup chopped red onion
• 2 Tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt

Instructions

1. Preheat oven to 425F.
2. Arrange fennel on baking sheet with shallow sides.
3. Combine tomatoes, red onion, olive oil, garlic powder and kosher salt in medium bowl.
4. Pour tomato mixture over fennel.
5. Roast 25 minutes or until tender.
6. Top with reserved feathery fronds.

27. Lemon Butter Gnocchi with Crispy Prosciutto

Crispy Gnocchi with Brown Butter, Sage and Prosciutto is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’]

Pan fried crispy gnocchi, tossed in a browned butter, sage, and lemon sauce topped with crispy prosciutto. Make this dish for a quick and easy weeknight meal that is both hearty and delicious.

Ingredients

• 2 lbs gnocchi (frozen or fresh)
• 2 oz thinly sliced prosciutto
• 6 tbsp unsalted butter
• 10 large fresh sage leaves chopped
• 3 tsp lemon juice
• 2 garlic cloves
• salt and pepper to taste

Instructions

1. In a medium non-stick skillet over medium-high heat, carefully place a few slices of prosciutto at a time flat in an even layer and sauté until crispy. Once crisp, remove the prosciutto pieces and let them drain on a paper towel-lined plate. Set aside. Meanwhile, cook the gnocchi in boiling water according to package directions. Once the gnocchi float, remove them with a skimmer and set them on a paper towel-lined plate to let most of the water drain off.
2. Next, place the olive oil in a large skillet over medium to medium-high heat. You may need to work in batches to avoid crowding the pan, fry the gnocchi on both sides until brown and crispy. Then, set aside on a paper towel-lined plate to drain the excess oil.
3. Place butter in another medium pan over medium heat and let it melt. Next, swirl the pan around carefully until the butter starts to turn brown and smells nutty. Be careful; this happens quickly!
4. Next, add the minced garlic, lemon juice, and chopped sage leaves once the butter begins to brown. Let simmer for 15- 30 seconds until the garlic has warmed and becomes fragrant.
5. Take the garlic butter lemon sage sauce off the heat. Add the crispy gnocchi to the pan and toss until evenly coated in the lemon butter sauce. Next, bring the pan back to the burner until the gnocchi becomes heated (about a minute). Add salt and freshly cracked black pepper to taste.
6. Finally, top with crumbled pieces of crispy prosciutto and freshly grated parmesan cheese.

28. Homemade Garlic Knots

Best Homemade Garlic Knots is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT12M · Total: PT52M · Yield: [’16’, ’16 servings’]

Homemade garlic knots are soft , chewy and perfect, pizzeria style treats right at home! These fluffy, soft delights are the perfect compliment to your favorite meals, sauces, soups, and salads. Easy to make when you want them or ahead of time, this recipe will allow you to skip ordering in but still let you satisfy your pizzeria cravings.

Ingredients

• Garlic Knot Dough
• 1 cup warm water (a few more tbsp. spoons if needed)
• 2 ¼ teaspoons instant yeast (or active dry yeast)
• 1 teaspoon granulated sugar
• 2 tablespoons olive oil
• 1 teaspoon salt
• 3 cups all-purpose flour (plus more as needed)
• Garlic Butter Topping
• 4 tablespoons unsalted butter
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder or 3 cloves fresh garlic, minced.
• 1/8 teaspoon salt
• grated Parmesan cheese and/or chopped fresh parsley (optional)

Instructions

1. Combine warm water, yeast, sugarand stir–allow to rest for 5-10 minutes until foamy.
2. Pour yeast mixture into the bowl of an electric stand mixer (or into a large bowl if you plan on kneading by hand)
3. Add the olive oil, salt, and flour to the bowl. Mix with the dough hook attachment on low-speed mix until the dough is smooth and elastic, about 5 – 6 minutes. You may not use all the flour called for!
4. The dough should be soft, slightly sticky when touched with a clean finger. It should be pulling away from the sides of the mixer.
5. Grease the Instant Pot inner pot and transferthe dough to the Instant Pot.
6. Cover it with a glass lid or the instant pot lid.
7. Turn the Instant pot on by pressing the ‘Yogurt’button. Adjust the pressure to ‘Less.’ Set the timer to 30 minutes.
8. After 30 minutes, the dough will double in size.
9. Gently punch the dough down. Add a little flour to your countertop or work surface (or spray it lightly with cooking spray).
10. Grab a ball of dough, about the size of a golf ball, and roll it out into a long rope (about 1/2 inch thick and around 9 -12 inches long)
11. Tie the rope into a knot and place it on prepared baking sheet. Remember that the dough will rise, so leave some space between each knot.
12. Cover garlic knots with a kitchen towel and allow to rise again in a warm place until double in size,about 30 minutes.
13. Preheat oven @ 375 degrees F. Bake at 375° for 12 – 15 minutes.
14. Air Fryer Method:Preheat the air fryer 325F degrees and set for 11 to 12 minutes. Cook in batches without overcrowding and bake 11 to 12 minutes, or until golden. No need to turn.
15. Mix the garlic powder, Italian seasoning and salt.
16. Brush each knot with melted butter and seasoning.
17. Serve immediately with soup or marinara sauce!

29. Roasted Vegetable Panzanella

Roasted Vegetable Panzanella Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘2’, ‘2 servings’]

This roasted vegetable panzanella is a ‘fall take’ on the traditional Tuscan dish. Super easy to make, it is a lovely vegan option on its own or you can pair with chicken, fish or cheese for a heartier meal. Makes 2 servings as a side dish.

Ingredients

• 2 small-medium sweet potato (cut into 1 inch chunks)
• 1/2 cups broccoli (cut into small florets)
• 1/2 red bell pepper (diced)
• 1/2 green bell peppers (diced)
• 1 large carrot (diced)
• 1 slice of bread (of your choice, or french baguette. Cut into 1 inch pieces.)
• 2 Tbsp. olive oil (divided)
• pinch mixed herbs
• 1 Tbsp. pumpkin seeds
• handful fresh herbs
• 2 Tbsp. extra virgin olive oil
• 1 Tsp. apple cider vinegar (optional)
• 1/2 garlic clove (crushed, optional)
• 1 Tsp. maple syrup
• pinch salt
• pinch black pepper (optional)

Instructions

1. Preheat the oven to 200C / 390F and line a baking tray with parchment paper.
2. Arrange the vegetables on the baking tray and drizzle with about 1 Tbsp olive oil. Bake for 20-30 minutes until cooked through and fork tender.
3. Heat 1 Tbsp. olive oil in a pan, and add your bread. Sprinkle over the dried herbs. Cook over a low heat, flipping the bread often. Add more oil if required. The bread should turn slightly crispy and light golden brown.
4. Once cooled, combine the vegetables and bread in a bowl, and drizzle over the dressing. Sprinkle over any extra salt and pepper to taste, and fresh herbs.

30. Italian Zucchini Bake

Italian Zucchini Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 3 medium zucchini, sliced into 1/4-inch rounds
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/3 cup grated Parmesan cheese
• 2 tbsp fresh basil, chopped
• Salt and pepper to taste

Instructions

1. 1. Preheat oven to 375°F (190°C); lightly grease a baking dish.
2. 2. Sauté zucchini in olive oil with garlic for 3–4 minutes until just tender.
3. 3. Layer half the zucchini in the dish; top with sauce, mozzarella, and Parmesan; repeat layers; season.
4. 4. Bake 20–25 minutes until cheese is melted and bubbly; finish with fresh basil.

31. Air Fryer Eggplant

Air Fryer Eggplant is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘4’, ‘4 servings’]

My easy air fryer eggplant has an irresistibly crispy, cheesy coating! Make it in just 15 minutes, with a handful of simple ingredients.

Ingredients

• 1 medium Eggplant ((sliced))
• 2 tbsp Olive oil
• 1 tsp Sea salt
• 1/2 tsp Black pepper
• 1 cup Grated parmesan cheese
• 2 tsp Italian seasoning

Instructions

1. Preheat the air fryer to 375 degrees F (190 degrees C).
2. Slice the eggplant crosswise to make circles, about 3/8 to 1/2 inch thick. Cut off the leafy end only after you are done slicing, so that you’ll have more to grab onto as you slice. Pat the slices dry with paper towels.
3. Brush the eggplant slices with olive oil, on both sides. Sprinkle both sides with sea salt, black pepper, Italian seasoning, and parmesan cheese, in that order.
4. Arrange the eggplant in the air fryer basket in a single layer. Air fry for 10-12 minutes, until the eggplant is soft and the cheese is golden brown. Repeat in batches with the remaining eggplant slices.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.