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This hot honey chicken sheet pan meal is a sweet and spicy, one-pan dinner with juicy chicken, roasted veggies and feta, all drizzled with hot honey. It’s an easy, flavor-packed meal that’s perfect for busy weeknights or meal prep.
This hot honey chicken sheet pan meal is a sweet and spicy, one-pan dinner with juicy chicken, roasted veggies and feta, all drizzled with hot honey. It’s an easy, flavor-packed meal that’s perfect for busy weeknights or meal prep.
Charlottesville, Virginia
If you love a meal that’s all about contrast–crispy, creamy, fresh, and savory–this Miso-Ginger Salmon Crispy Rice Salad is it.…
The post Miso-Ginger Salmon Crispy Rice Salad appeared first on Dishing Out Health.
Charlottesville, Virginia
I grew up eating Campisi’s — and if you’re from the DFW area, you probably did too. Growing up, my parents would grab a thin crust pizza and their famous house salad to-go for an easy and satisfying weeknight dinner. I love it so much that I decided to create my own Campisi’s-Inspired House Salad and it’s almost as easy as grabbing takeout.
Campisi’s simple house salad is just that — simple. But it’s really so good. The combination of bright and tangy dressing, salty Parmesan cheese, crunchy iceberg lettuce, green onions, and briny olives isn’t anything fancy but it hits every time.
I’ve been trying to get the dressing just right at home so that I can make the salad whenever the craving strikes, which, let’s be real, is more often than not. It’s a classic oil-and-vinegar situation, but what makes it special is that subtle briny kick from olives and pepperoncini juice, plus a little freshly grated Parmesan.
It’s unfussy. It’s nostalgic. And it’s exactly what I crave on pizza night.
Ingredients:
- Distilled White Vinegar
- Extra Virgin Olive Oil
- Freshly Grated Parmesan Cheese
- Pepperoncini Brine
- Olive Brine
- Garlic Cloves
- Granulated Sugar
- Kosher Salt
- Freshly Ground Black Pepper
- Iceberg Lettuce
- Green Onions
- Pitted Green Olives
- Whole Green Olives
- Whole Pepperoncini
Step-by-Step:
step one: make the dressing
In a small jar or bowl, combine all of the dressing ingredients and whisk (or shake) to combine.
step two: toss the salad
In a large bowl, combine the lettuce, green onions, and chopped olives. Drizzle the dressing over the lettuce and toss until well coated and combined.
step three: garnish and serve
To serve, divide the salad among 4 shallow bowls. Garnish with 1 to 2 pepperoncini, a few whole olives, and more grated Parmesan cheese.
Recipe FAQs:
can i make this in advance?
You can make the dressing up to 24 hours in advance but I’d wait to assemble and dress the salad until you’re ready to serve it so that the lettuce doesn’t get soggy!
what type of olives do you prefer?
For this recipe, I used Gordal olives.
Whether or not you’ve had the opportunity to eat at Campisi’s, I hope you’ll try this Campisi’s Inspired House Salad. Let me know what you think of this copycat recipe in the comments below!
Looking for more of my favorite salad recipes? try these!
Little Gem Salad with Creamy Cacio e Pepe Dressing
Campisi’s Inspired House Salad
Servings 4
Calories 164kcal
Ingredients
For the Dressing:
- 1/3 cup distilled white vinegar
- 3 tablespoons extra virgin olive oil
- 2 tablespoons freshly grated Parmesan cheese
- 1 tablespoon pepperoncini brine
- 1 tablespoon olive brine
- 1 garlic clove, minced
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper, or to taste
For the Salad:
- 4 cups roughly chopped iceberg lettuce (from about 1 small head)
- 4 green onions, finely chopped
- 1/4 cup finely chopped pitted green olives
- whole pepperoncini, for serving
- whole green olives, for serving
- freshly grated Parmesan cheese, for serving
Instructions
- In a small jar or bowl, combine all of the dressing ingredients and whisk (or shake) to combine.
- In a large bowl, combine the lettuce, green onions, and chopped olives. Drizzle the dressing over the lettuce and toss until well coated and combined.
- To serve, divide the salad among 4 shallow bowls. Garnish with 1 to 2 pepperoncini, a few whole olives, and more grated Parmesan cheese.
Nutrition
Calories: 164kcal | Carbohydrates: 10g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 2mg | Sodium: 524mg | Potassium: 392mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1384IU | Vitamin C: 12mg | Calcium: 83mg | Iron: 1mg
Photography and styling by Eat Love Eats.
Charlottesville, Virginia
If you need a quick, high-protein dinner that actually feels like a complete meal, these Greek turkey meatballs are it. Serve them with grains, a fresh cucumber tomato salad, and creamy tzatziki for an easy Mediterranean-inspired bowl that everyone will love.
Charlottesville, Virginia
We have hit the point in early spring where I am at my limit with root vegetables. Asparagus season is here, and this miso butter-roasted asparagus is the first thing I want to make the moment I see those bright green bundles at the farmers’ market.
The miso butter glaze does something really special to asparagus in the oven – it caramelizes against the tips, adds a deep savory richness, and makes the whole thing taste way more complex than the ingredient list suggests. The versatile roasted miso butter asparagus recipe makes a perfect side for anything from seafood dishes like baked salmon with lemon dill sauce to simple chicken dishes like these easy boneless chicken thighs. I love roasting asparagus so the tips get nice and crispy with a slightly caramelized flavor.
Why You’ll Love This Asparagus Recipe
- Works with any meal. Equally at home next to grilled salmon, roasted chicken, or a simple bowl of rice.
- Ready in under 20 minutes. A fast, no-fuss side dish that fits into any weeknight dinner without any extra effort.
Key Ingredients in This Recipe
- Asparagus – When buying asparagus, look for rich green stalks that are firm in texture. Note that thinner stalks will cook much faster, so adjust the time accordingly.
- Butter – Softening the butter to room temperature allows it to easily combine with the miso. It adds a bit of rich flavor to the vegetable side.
- Miso – I use white miso, which has a mild flavor profile with a balance of sweet, salty and umami flavor.
- Sesame seeds – I garnish with a sprinkle of sesame seeds, though they can easily be omitted.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro tip
Don’t overcrowd the pan. Spread the asparagus in a single layer with space between each spear. Overcrowding creates steam and prevents browning —use two sheet pans if needed
How to Make Roasted Miso Butter Asparagus (Step-by-Step)
Heat oven to 425ºF (220ºC). Trim or snap the woody ends from the asparagus (about 2” / 5cm from the bottom).
Arrange on a baking sheet and toss with the oil and season with salt and pepper. Roast the asparagus for 10 minutes.
In a small bowl, stir together the butter and miso paste until fully combined, then set aside.
Remove the asparagus from the oven and top with the miso mixture, tossing to combine. Continue roasting until the asparagus is tender and lightly browned in spots, about an additional 4 minutes.
Serve topped with sesame seeds.
Swaps and Substitutions
- Asparagus: Asparagus can be swapped for other similar vegetables, such as broccolini or green beans.
- Butter: The butter can be swapped for vegan butter for a dairy-free alternative.
- Miso: Red miso paste can be used in place of the white miso; however, it’s saltier and more intense, so I recommend using half the amount.
Other Recipes to Try
If you enjoy this roasted miso butter asparagus, give these veggie sides a try:
- White Wine Braised Leeks with Crispy Buttered Breadcrumbs
- Fried Kimchi Brussels Sprouts
- Miso Braised Cabbage
Made this dish? Be sure to rate the recipe and drop a comment below! Your feedback means everything (and helps others find it too)!
Roasted Miso Butter Asparagus
Asparagus season is here, and this miso butter-roasted asparagus is the first thing I want to make the moment I see those bright green bundles at the farmers’ market.
Servings 4
Calories 125kcal
Ingredients
- 1½ pounds asparagus stalks
- 1 tablespoon extra-virgin olive oil
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 2 tablespoons unsalted butter, softened at room temperature
- 1 tablespoon white miso paste
- ½ teaspoon toasted white sesame seeds
Instructions
- Heat oven to 425ºF (220ºC). Trim or snap the woody ends from the asparagus (about 2” / 5cm from the bottom).
- Arrange on a baking sheet and toss with the oil and season with salt and pepper. Roast the asparagus for 10 minutes.
- In a small bowl, stir together the butter and miso paste until fully combined, then set aside.
- Remove the asparagus from the oven and top with the miso mixture, tossing to combine. Continue roasting until the asparagus is tender and lightly browned in spots, about an additional 4 minutes.
- Serve topped with sesame seeds.
Notes
Don’t overcrowd the pan. Spread the asparagus in a single layer with space between each spear. Overcrowding creates steam and prevents browning —use two sheet pans if needed.
Nutrition
Calories: 125kcal | Carbohydrates: 8g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 163mg | Potassium: 355mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1465IU | Vitamin C: 10mg | Calcium: 47mg | Iron: 4mg
The post Roasted Miso Butter Asparagus appeared first on Cooking with Cocktail Rings.
Charlottesville, Virginia
These vegan hot cross buns with chocolate and dried sour cherries are a spectacular spring...
The post Vegan Hot Cross Buns with Dried Cherries & Chocolate appeared first on The First Mess.
Charlottesville, Virginia
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