This has got to be your summer breakfast for the next month!

This peaches and cream baked oatmeal is so satisfying. The ideal summer breakfast, if you will. FIlled with juicy peaches, old fashioned oats, plain greek yogurt and maple syrup for a touch of sweetness. 

It’s not overly sweet, but if you’ve made any of my baked oatmeals before, you know I love to refer to them as oatmeal CAKE. It truly is like peach oatmeal cake. And I could not be more obsessed. 

I’ve been a huge fan of peaches and cream oatmeal my entire life. Like, we are talking that it was my favorite comfort food growing up. I’d pick it over any dessert or pizza or anything like that when I was a kid.

I’ve already shared a peaches and cream oatmeal cup recipe. And I do have a baked version that came out of another cookbook. But this one uses my classic baked oatmeal recipe – the one that tastes like oatmeal cake – and includes a crunchy streusel on top for an extra pop. 

I love that this recipe holds together: you can cut actual squares of baked oatmeal and freeze them. The squares also make it easy to drizzle on cream, milk or top with more yogurt.

Here’s how I make it!

First up, the diced peaches. I leave the skin on mine because we don’t mind it (I actually like it), but feel free to peel the peaches before dicing. I can’t tell a huge difference when everything is mixed together. 

Then, the dry ingredients. Oats, cinnamon, baking powder and salt. 

Next, the wet ingredients. Eggs, plain greek yogurt, milk, vanilla extract and maple syrup. If you don’t want to use maple syrup, you can use honey. Or even the same amount of sugar, just put it in the dry ingredients. 

Finally, the streusel. This part is definitely optional and I’ve made many baked oatmeals recipes without it. But it adds the most wonderful brown sugar crunch to the oatmeal! You mix together brown sugar, flour, butter and a pinch of cinnamon together until it becomes a sandy texture. Sprinkle it all over top and bake!

I love this recipe because you can make it ahead of time. You can serve it warm or chilled right from the fridge. It’s so easy to reheat, whether it’s single portions or the whole dish. 

It can be the base for an oatmeal bar, where you serve different fruits, nuts, seeds and an array of nut butters for topping. Also! It can be meal-prepped for breakfast or lunch because it holds up so well.  (more…)

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I will turn anything into a caesar! 

This grilled zucchini caesar is incredible. Hearty chunks of zucchini that are grilled until slightly charred, drizzled with my greek yogurt caesar dressing, topped with shaved parmesan and some toasty garlicky sourdough breadcrumbs. 

I LOVE it. 

This is an easy summer dish and one that is so super delicious, especially if you’re a major fan of caesar salad like we are. 

And as usual, it’s super versatile. It can be a great side dish – that is how Eddie loves it, of course. I could eat this as an actual meal. It’s light but filling and if I have some toasted sourdough on the side… yes please. 

You could also toss something extra with it: maybe some grilled chicken or even serve it alongside grilled filet. Make it your caesar of the summer, you know? 

I’ve made brussels caesar, asparagus caesar and I think that a green bean caesar might be next. I’m all about my caesar pasta salad too. That flavor and texture is so wonderful!

Since zucchini is on the softer side, I was afraid that this would not have enough texture for me. Hence – the sourdough breadcrumbs.

They add so much flavor AND texture. I’m all about the crispy crunch and this is exactly what the dish requires. Without the crumbs, you’re just going to have soft grilled zucchini with a dressing. And cheese. 

Not that I’d ever complain about dressing and cheese, but you know! 

Let’s talk about the grill. This is my favorite grill pan and it has been for years. It has held up so well – I have two of them because sometimes I grill a TON of vegetables. 

To make this, I cut the zucchini into large chunks and grill it right on the pan. I am really familiar with my grill though. Another option is to slice the zucchini in half and grill the large pieces, then once they are charred and cooled, chop them into chunks. Both methods work! 

I rarely serve this warm. It’s often either room temperature or almost chilled thanks to the dressing. I love it that way and it’s perfect. 

Both a mixture of shaved parm and finely grated parmesan are key here: there is so much flavor with each bite and different textures of the cheese is what makes it special.  (more…)

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Who else is excited because it’s berry crisp season?! 

This blackberry peach crisp is so warm with syrupy fruit and the most delicious, crunchy oatmeal cookie topping that makes it irresistible. 

Is it even summer yet if you haven’t made a fruit crisp?!

I think not. 

4th of July weekend is the perfect time to utilize a recipe like this. Serve it for dessert with lots of vanilla ice cream. It feels fancy and special and extremely summery, just the way I like it. 

We’ve been getting the most delicious blackberries (from Costco! Of all places.) the past few weeks. And we’ve been flying through them! I’m talking like one container a day, at least. My kids love them and Eddie and I both put them in yogurt bowls. They are incredibly flavorful and delicious!

I knew I wanted to make a crisp or cobbler or crumble with them. And since everything berry goes wonderfully with peach, here we are.

I adore peach season!

They are another frequent add-in to my yogurt bowls. They are also one of my favorite snacks to have in the summer. And of course, I adore them in savory recipes like salads and salsa. 

There is something about how juicy and perfect the combo of peaches and berries can be. The way it all melts and bursts together in a warm summery, yet cozy recipe. 

Then we go and top it with ice cream?

I am so sold. It is all I want to make for dessert right now! 

The whole process is super easy too.

I toss the berries and peaches with some flour, sugar and lemon juice. 

Then, I make the oatmeal crumble with oats, brown sugar, some butter and cinnamon. 

I sprinkle the crumble over the fruit and bake! It’s simple, easy, classic and really hits the spot. 

You can even prep it ahead of time up until that point, then stick it in the fridge until you’re ready to bake. 

Because the secret is to serve it WARM. Of course! I mean, just look at those melty vanilla rivers that swirl through the fruit. It’s the most important part.

That being said, I’ve totally grabbed a few spoonfuls straight from the fridge and enjoyed it. I mean… oatmeal means breakfast right?

Looks like it to me!

Blackberry Peach Crisp

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Blackberry Peach Crisp

We adore this blackberry peach crisp! It's juicy and syrupy and warm, topped with a crunchy oatmeal cookie crumble and vanilla ice cream. So easy and simple yet classically delicious. Summertime!

Course Dessert

Cuisine American

Prep Time 25 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 6 to 8

Author How Sweet Eats

Ingredients

• 4 peaches, peeled and chopped
• 3 cups blackberries
• ¼ cup brown sugar
• 1 tablespoon flour
• ½ teaspoon kosher salt
• ½ lemon, juiced
• 4 tablespoons unsalted butter cut into tiny pieces
• vanilla ice cream, for serving
• fresh mint, for serving

oatmeal cookie crumble

• 1½ cups old-fashioned oats
• ¾ cups loosely packed brown sugar
• ¼ cup all-purpose flour
• ¼ teaspoon cinnamon
• ¼ teaspoon kosher salt
• 8 tablespoons unsalted butter softened

Instructions

• Preheat the oven to 375 degrees F. Spray a 9x13 baking dish with nonstick spray.
• Mix the peaches and berries in the baking dish. Toss with the sugar, flour, salt and lemon juice. Toss well. Let sit while you make the topping. Sprinkle the butter pieces on top.
• Stir the oats, sugar, flour, cinnamon and salt together. Add the softened butter and use your hands to crumble it up and toss it in the mixture – I combine it for a full 5 minutes until it is really incorporated and crumbly – almost the whole mixture is like wet oat-y sand… Sprinkle it evenly over the fruit.
• Bake for 35 to 45 minutes, until the fruit is caramely and the crumble on top is golden. Let it cool slightly before serving with ice cream. Garnish with fresh mint!

The color too!

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More in summer salad adventures!

This beauty is packed with peppery arugula greens, savory halloumi cheese, sweet peaches, crisp corn, cut right off the cob and one of my favorite dressings ever. 

It has a few other ingredients to make this irresistible and crunchtastic. 

The texture is all I need. Give me a salad with crunch and I will be there!

You know that I’m always on a mission to create the next best salad of the season. I do so weekly at home when I want to make our salads more exciting. Whether we are eating them as a starter, a side, for a holiday or even just for lunch, I want to make a salad that I absolutely freak out over.

One that I can’t stop thinking about. 

One that checks all the boxes: flavor, crunch, all the texture, satiety, seasonal and more. 

I love to mix sweet and savory. Use all the summer produce. Put all that fantastic juicy fruit right in there with a buttery lettuce and cheese and nuts. 

This salad is full of so many of my favorite things!

Grilled halloumi cheese

Grilled corn 

Fresh, juicy peaches 

Arugula greens

Pickled onions

Chopped pistachios 

And my cilantro lime vinaigrette! The best ever. For real. 

Halloumi is one ingredient I always adore but don’t use enough of. It’s super easy to slice and throw right on a hot grill. I throw the corn on the cob right on the grill at the same time. It’s so simple. 

This cilantro lime dressing is one I use in so many ways. Think salads, as a marinade, for fajitas and more. It’s very flavorful and easy to make. I use my favorite kitchen appliance to make it: the nutribullet!

Throwing all the ingredients right in that mini blender makes this a BREEZE. I will make it a day or two ahead of time too and it stays great in the fridge. Just give it a quick shake or whisk before using. 

The herby citrusy dressing also makes the whole salad taste very fresh and light. It coats everything perfectly without being heavy. Ideal for summer!  (more…)

The post Grilled Halloumi, Corn and Peach Summer Salad. appeared first on How Sweet Eats.

New salad alert! 

This sweet potato salad is warm and satisfying while still feeling summery and refreshing. It’s the perfect recipe for June: things are still a little gloomy, maybe even chilly. The spiced sweet potato is cozy but it’s on peppery arugula with sweet corn and pickled shallots and a dressing that is almost drinkable. 

I love recipes like this that bridge the gap between seasons! The ones that hit just right before everything comes perfectly into season. 

If you haven’t noticed, my goal is to constantly make salads that I want to eat. Give me all the crazy add-ins, different dressings, sweet and savory ingredients and I am a happy girl. Oh and crunch.

How could I ever forget the crunch?

The crunch is basically my religion. Everything must have an insane amount of texture or don’t even bother feeding it to me. 

I swear I’m easy to please! 

This is what goes into this delicious bowl: 

Tajin roasted sweet potatoes. Because everything is better when it’s chili lime. 

Sweet corn.

Pickled shallots. Which are just my pickled onions, but with shallots. 

Roasted, salted pepitas. 

Arugula that has the peppery bite that we all love so much. 

And dressing! Don’t forget the dressing. 

The jalapeno ranch is a spin of my classic ranch dressing. The one we all love, the dressing that turned me into a ranch lover. I never liked ranch until I made my own ranch! 

It’s fabulous. 

What I love about the jalapeno ranch is that it’s not overly spicy. It has some of that fresh garden pepper flavor which is incredible. There isn’t a ton of heat and what heat it may have is usually cut by the creaminess of the ranch.  (more…)

The post Summer Sweet Potato Arugula Salad with Jalapeño Ranch. appeared first on How Sweet Eats.

Side dish of the summer!

If you love an easy side dish that’s almost potato salad, but not traditional potato salad, I hear you! This lemony, herby potato salad has a delish vinaigrette, tender potatoes, shaved parmesan, fresh chives and garlic. It tastes amazing and is a great weeknight side dish. 

This is an easy recipe today that you can throw together as a side dish for any of your summer meals. It’s simple and looks a little boring but is really packed with flavor. 

I’m pretty sure I started this blog based on one belief: I didn’t want mayo in my potato salad. I shared a few different potato salads in those early years that I’m way too horrified to link today, but none of them had a creamy dressing of any sort. 

And now, I’ve definitely come a long way. I like potato salad made with my OWN version of a creamy dressing. But that’s it. I would never eat one from a grocery story or even a restaurant, unless everyone around me was talking about how outstanding it is. 

Potato salad just doesn’t do it for me, and that’s wild because growing up, potatoes were my favorite food!

At least that’s what I always said. Because I adored them in any version. Scalloped, twice baked, salad, smashed, mashed, grilled and fried. 

Who doesn’t?! 

Anyway – this is a little similar to my piccata potato salad. Guess what? Back when I shared that recipe, I had finished all the photography for Easy Everyday and was dying to share my piccata vinaigrette with you. I tried to be a little unassuming since it has a big recipe in the book – and threw it in with the potato salad! 

P.S. it’s fabulous if you love capers. 

So how do they differ? This potato salad today has a bit of dijon in the dressing. The dressing is more emulsified than the piccata vinaigrette, make it *feel* a little creamier. It’s less briney with no red wine vinegar, onions and capers. It’s also the dressing I use for my roasted asparagus, it works double duty! I love sharing a recipe that can be made for two different dishes. 

It is a simple lovely potato salad that works when served warm or chilled. It has a ton of flavor, while still being very neutral – you can serve it with almost anything. Lots of lemon, chives and parmesan go with just about anything, right?! 

Can’t you just taste it?

Lemony Chive Potato Salad with Parmesan

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Lemony Chive Potato Salad with Parmesan

This lemon chive potato salad is a flavorful, simple side dish that can go with just about any weeknight meal. It's easy and quick to make, packed with chives and parmesan and is great served warm or chilled.

Course Appetizer

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author How Sweet Eats

Ingredients

• 2 pounds petit yukon gold potatoes
• kosher salt and pepper
• ½ cup shaved parmesan cheese, plus more if desired
• 2 tablespoons chopped fresh chives

lemon chive vinaigrette

• 2 tablespoons lemon juice
• 2 tablespoons red wine vinegar
• 2 teaspoons dijon mustard
• 1 teaspoon honey
• 2 garlic cloves, finely minced or pressed
• 2 tablespoons chopped chives
• kosher salt and pepper
• ½ cup extra virgin olive oil

Instructions

• Place the potatoes in a large pot and cover with cold water. Bring to a boil and boil for 10 to 12 minutes, or until the potatoes are fork tender.
• While the potatoes boil, make the lemon dressing.
• Drain the potatoes when tender and let cool. Gently slice them in half. Drizzle with some of the lemon vinaigrette.
• Add in the chives, shaved parmesan and a sprinkle of salt and pepper if you wish.
• Toss a few more times to make sure everything is combined. Taste and season one more time if needed. Serve!

lemon chive vinaigrette

• Whisk together the lemon juice, vinegar, honey, dijon, garlic, herbs and a big pinch of salt and pepper. Stream in the olive oil while whisking until the dressing is emulsified. This stays great in the fridge for a few days and you can make it ahead of time!

That parm though!

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Seasonal summer salads, here we are! 

This red white and berry arugula salad is a summer dream. Four different kinds of berries, a lemony goat cheese vinaigrette and pistachio clusters make up this simple dish. It’s easy and classic with a twist – and full of so much crunch and flavor!

It’s sure to be the salad of the summer. Festive, delicious and satisfying. Plus perfect for a big BBQ! Great for Memorial Day weekend, the 4th of July or any summer weeknight you want something fresh and wonderful. 

I LOVE salads just like this. I’ve shared a triple berry crunch salad before that has roasted chickpeas. And in Easy Everyday, I have another really delish berry arugula salad! The combination of the peppery arugula against the sweet berries is perfect and one we adore. 

And I even love making an easy salad like this as a starter for dinner. If there are berries involved, I can usually get my kids on board! 

This salad has so much more than just berries though. 

These pistachios clusters… oh my gosh. I want to eat these forever. 

They are inspired by the pepitas in my harvest honeycrisp salad. But I skipped the spices, made them in a skillet instead of the oven and they are so simple.

And SO crunchy! 

I mean, I could easily snack on these alone. But in a salad? Holy cow. They elevate it so much. 

And let’s talk about the dressing!

I have two similar dressings – my blue cheese vinaigrette and my smashed feta vinaigrette. This is like that, but with goat cheese. It is the best mix of creamy versus vinegar-based, because as the goat cheese warms up, it makes the dressing slightly creamy. But it’s not super thick and heavy, like a traditional creamy dressing. (more…)

The post Red, White and Berry Salad with Pistachio Clusters. appeared first on How Sweet Eats.

This is how I like to do breakfast for dinner.

This broccoli cheddar frittata souffle is so perfect when you want a cheesy egg bake for breakfast, lunch or dinner. You can make it ahead of time, enjoy it warm or cold and it tastes absolutely amazing.

I know that I just told you last week how I find different ways to make broccoli for my family. We all love it and it’s easily our number one vegetable. So here’s another! 

Melty cheese, baked eggs and chopped broccoli with all the flavor in the world. It’s such a huge hit over here.

I really wanted to get this to you in time for Easter but with the release of Easy Everyday, I got behind! Before I knew it, the holiday had passed and I didn’t get to share this recipe that we adore.

But!

The good news is that I don’t even make this for holidays! I truly make it for dinner. Or the occasional brunch.

See, this is by far my favorite way to make a frittata. And it’s pretty much the only way I make them now! There is also a new one in Easy Everyday, just FYI. 

The souffle element is so easy and doesn’t take much time at all. You seperate the eggs, whip the whites and then fold the whites into the egg filling.

It’s simpler and once you’ve done it once, it’s ridiculously easy. 

So easy, in fact, that unless I’m incredibly pressed for time, it’s the only way I make a frittata. 

It adds so much – the texture is cloudlike. It’s soft and perfectly chewy. The frittata rises higher and doesn’t fall too much, which is excellent for feeding hungry kids. It reminds me more of a quiche even though it doesn’t have a crust.

This is how it comes together:

I start the broccoli in the skillet so it can soften a little bit. Just a bit! 

Then, I separate the eggs. The yolks go into one large bowl and I add the cheese and herbs.

In a smaller bowl, I whip the whites with a hand mixer until peaks form.

Then, I fold the whites into the yolk mixture gently but thoroughly. Make sure you’re only folding and it’s all incorporated! 

Next, I pour it in the buttery pan with the broccoli. Cook it for a few minutes. Top with more cheese. Then transfer it to the oven where it rises like magic!

Finally, when it comes out of the oven I throw on some arugula or microgreens. Deeeeelish.  (more…)

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New favorite salad alert! 

I mean, I think we can call this a salad. Crunchy, crispy jasmine rice, roasted broccoli tossed right on the same pan, a delish drizzle of golden toasty sesame oil and a few toppings that take it over the top. 

Plus, some lime spritzes. 

Make this and everyone will be thrilled! 

This is not the first crispy rice salad I’ve made! I’ve been making another one regularly for almost 10 years, and I love using kale in said salad. That one has chopped peanuts and a slightly similar flavor profile, and it definitely inspired this salad!

What inspired it most though? My kids’ love of broccoli.

Yes. I can’t even believe I’m typing that out. Broccoli scared me as a child so this is HUGE. 

My kids absolutely adore broccoli and I have my parmesan roasted broccoli to thank. We all love it in this house which means I make broccoli many nights to accompany dinner. I’m always looking for ways to enhance it or change it up a bit, so here we are.

This cute little crispy rice salad with roasted broccoli, sesame, green onions and lime. 

Deeeeelicious. 

I am such a texture freak, so the crispy rice is mind blowingly delicious for me. Easily one of my favorite things to make. It adds SO much to any dish, whether it’s a salad or a grain bowl or a main dish. 

And it’s embarrassingly easy. I simply toss jasmine rice in some olive oil with salt and pepper and roast on a sheet pan. I use my oven, because if I have one more appliance out on my kitchen counter, I’m going to go batty. 

Two important things!

First, use leftover rice. You want it to be a bit dried out because then it will get extra crispy. 

And second, crisp it before the broccoli. 

Yes, here’s the key: crisp up the rice first. When it has about 15 or 20 minutes left (depending on just HOW roasty you like that broccoli), throw the broccoli florets on the pan too.  (more…)

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This is how you get everyone to love asparagus.

This asparagus crunch salad is made with tender asparagus spears, a tangy lemony dressing, crumbled blue cheese and toasted walnuts. It is so satisfying and most of all – textured! Lots of crispy crunchy and flavor.

Just what we all love. 

Spring is my least favorite season, but asparagus makes it better!

I just recently shared an asparagus salad with you and it included brioche croutons and all sorts of good stuff. This is similar, but simpler. It’s a bit more classic and traditional. It doesn’t have as many things on top!

Let’s just say that.  

And if you need an easy side dish for Easter, this is it.

And it’s so good because this can be considered your side OR your salad. Or both, of course. Which is even easier! 

My fresh green bean salad is a dish I make on repeat in the summer months. When I tell you that I sometimes make three or four times a week, that is not an exaggeration. The tangy dressing paired with the crunch of the nuts and the creamy cheese – it’s perfect.

And it’s so good because this can be considered your side OR your salad. Or both, of course.

Which is even easier! 

My fresh green bean salad is a dish I make on repeat in the summer months. When I tell you that I sometimes make three or four times a week, that is not an exaggeration. The tangy dressing paired with the crunch of the nuts and the creamy cheese – it’s perfect. (more…)

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