Delicious Cheesy Egg and Veggie Quesadilla Recipe is the perfect blend of fluffy eggs, fresh veggies, and gooey mozzarella cheese, all tucked inside a golden, crispy tortilla. This quick and satisfying dish combines the savory flavor of green onions with the crisp freshness of shredded lettuce, creating a mouthwatering balance of taste and texture in every bite. Ideal for breakfast, lunch, or a quick dinner, this versatile quesadilla is easy to customize with your favorite veggies or seasonings. Serve it hot, and enjoy the irresistible cheese pull that makes this recipe a true crowd-pleaser!
This fresh and flavorful baba ganoush is made with roasted eggplant, tahini, lemon juice, and garlic, then blended until it’s smooth and creamy for the perfect dip or spread.
What is Baba Ganoush?
Similar to chickpea-based hummus, baba ganoush is a creamy Mediterranean and Middle Eastern dip or spread. It’s often served with pita bread, pita chips, crackers, chips, hunks of a sliced baguette, or fresh vegetables.
Flavor: With smoky, earthy flavor and a light, creamy texture, this dip is perfect as a spread or appetizer.
Skill Level: This dip is so easy to make! Just roast, blend, season, and serve.
Freezing: Baba ganoush freezes beautifully and thaws quickly for last-minute gatherings and get-togethers.
Ingredient Tips for Baba Ganoush
Eggplant: Low in calories, high in fiber, and rich in vitamins, eggplant is the perfect foundation for this simple baba ganoush recipe. Look for firm, unblemished eggplants without any bruises or tears. Chinese or Japanese eggplants are the perfect variety for cutting into uniform slices.
Seasonings: Baba ganoush gets its classic flavor from the tahini, lemon juice, garlic, and a hint of red pepper flakes. You can buy or make your own tahini.
Variations: No tahini? Use Greek yogurt, cashew, almond, or sunflower butter instead. Smoked paprika, cumin, or a little Cajun seasoning will also enhance the flavor of homemade baba ganoush.
Garnishes: Sprigs of fresh thyme, rosemary, or basil can all be used. Pomegranate seeds, pumpkin seeds, and toasted walnuts add a pop of color and flavor to this simple recipe.
If using fresh lemon juice, zest some of the peel to use as a garnish.
For the best results, pulse the dip briefly, taking care not to make it too smooth (it will get watery).
For a chunkier texture, try mashing the eggplant by hand instead of blending.
Chill the baba ganoush in the refrigerator for at least 30 minutes before serving to allow the flavors to blend.
Dip, Store, Repeat
Keep leftover baba ganoush in an airtight container in the refrigerator for up to 3 days. Stir and add a little fresh lemon juice to bring the flavor up again before serving. Freeze portions in zippered bags for up to one month and thaw in the refrigerator (it will be a bit watery).
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Baba Ganoush Recipe
Baked eggplant, tahini, and garlic come together for an easy baba ganoush recipe. It’s perfect with pita, crackers, or veggies.
Prep Time 10 minutesminutes
Cook Time 45 minutesminutes
Cool Time 20 minutesminutes
Total Time 1 hourhour15 minutesminutes
Preheat oven to 400°F.
Poke eggplant with a fork and bake directly on the rack until tender, about 45-50 minutes.
Cool and peel the eggplant.
In a food processor or blender, place eggplant, tahini, lemon juice, and garlic. Process until smooth.
Stir in parsley & salt. Top with olive oil and red pepper flakes.
Baba Ganoush can be stored in the refrigerator for up to 3 days. Freeze for up to 3 months. For the best texture, thaw in the refrigerator overnight and stir before serving.
These Cheese Stuffed Soft Bread Rolls are the ultimate comfort food—soft, fluffy bread with a warm, gooey cheese center. Perfect as a tea-time snack or for your breakfast spread, this simple homemade recipe brings bakery-quality goodness to your kitchen.
This crispy chili rice salad is a delicious fusion of texture, spice, and freshness. Leftover jasmine rice is transformed into crispy golden bits and tossed with a rainbow of vegetables like avocado, bell pepper, and cucumber. A creamy peanut dressing ties it all together, offering nutty richness and a spicy-sweet tang. Perfect as a wholesome lunch or light dinner, this vegan-friendly dish is satisfying, colorful, and easy to customize based on your heat preference.
These zucchini fritters are loaded with shredded zucchini, herbs, and a hint of cheese, then pan fried to golden perfection.
It’s a side dish or snack that everyone will rave about.
What are Zucchini Fritters?
Zucchini fritters are patties that are soft inside and crisp on the outside, kind of like a hashbrown patty or potato pancakes. They’re different from my zucchini pancakes, which are a bit softer in texture.
Flavor: They’re savory, lightly herbed, and cheesy with crispy golden edges.
Skill Level: Zucchini fritters are the perfect way to enjoy garden zucchini and are so easy to make.
Prep Note: Grating the zucchini gives a better texture and quicker cooking time.
Make Ahead: They can be prepped ahead, and they reheat well for snacking. If you have lots of zucchini, double (or triple) the recipe as they freeze well, too!
Ingredient Tips for Zucchini Fritters
Zucchini: Use medium-sized zucchini, and shred it using a box grater; no need to peel! If you’re using a larger zucchini, scrape out the big seeds with a spoon. Add other cooked and finely diced or shredded vegetables if you’d like (squeeze them dry before using).
Egg, Bread Crumbs & Flour: Seasoned bread crumbs add flavor and, together with the egg and flour, help bind the fritters together.
Cheese: Use pre-shredded or freshly shredded cheese. I love mozzarella and Parmesan cheese. Want to mix it up? Try cheddar, feta, or pepper jack cheese.
Variations:Change it up and make your zucchini fritters with your own blend of seasonings. Red pepper flakes, black pepper, garlic, spices, or herbs such as parsley or fresh dill all work well.
How to Make Zucchini Fritters
Shred zucchini and toss with a bit of salt, and let rest in a colander (full recipe below). Squeeze out excess liquid.
Add the zucchini to a large bowl with the remaining ingredients and stir to combine.
Form the zucchini mixture into patties and cook in a skillet or air fryer until golden-brown and crisp.
Squeeze out as much liquid as possible from the shredded zucchini. Cheesecloth or a clean kitchen towel works best; paper towels aren’t strong enough to squeeze out all the liquid.
Make quick work of shredding the zucchini by using the large holes of a box grater.
If pan frying, choose vegetable oil over olive oil for frying; it has a higher smoke point and milder flavor.
For the best flavor, keep leftover zucchini fritters in a covered container in the refrigerator and reheat them in an oiled skillet or air fryer until crispy and hot.
Serving Suggestions
Try a squeeze of lemon juice or fresh herbs on top and serve them with a side salad.
Top them with some sour cream, Greek yogurt, or even warm marinara.
More Zucchini Recipes You’ll Love
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Zucchini Fritters
Zucchini fritters are a tasty side dish or appetizer with a crispy exterior and tender inside.
Prep Time 15 minutesminutes
Cook Time 8 minutesminutes
Resting Time 10 minutesminutes
Total Time 33 minutesminutes
Start by grating your zucchini using the larger holes on a box grater. If you have a bigger zucchini, make sure to remove any large seeds with a spoon.
Sprinkle the shredded zucchini with salt and let it rest in a colander for about 5-10 minutes to draw out excess moisture.
Squeeze out as much liquid as possible from the zucchini using a cheesecloth or a clean kitchen towel.
In a bowl, mix the zucchini with the egg, cheese, breadcrumbs, green onion, flour, and baking powder until well combined.
Shape the mixture into four patties, each about 3-inches across.
In a large skillet, heat the oil over medium heat. Once hot, add the zucchini patties.
Cook each patty for 3 to 5 minutes per side until they’re a deep, golden brown.
These can be cooked in the air fryer at 370°F for 12-14 minutes.
Prepping the zucchini by ‘sweating’ with salt draws out the excess moisture and guarantees tender, crispy fritters.
Once rested, place the shredded zucchini in cheesecloth or a kitchen towel and squeeze out as much liquid as possible.
Choose vegetable oil over oil if cooking in a skillet, as it has a higher smoke point and milder flavor.
Keep leftover zucchini fritters in a covered container in the refrigerator and reheat them in an oiled skillet or air fryer until crispy and hot.
Crispy Spicy Glazed Tofu Recipe is the perfect balance of crunch and heat. The tofu is first baked to achieve a satisfying crispiness, then tossed in a rich sauce made with chili oil, soy sauce, and a touch of peanut for depth. Finished with chopped peanuts and fresh green chili, this dish delivers an irresistible mix of flavors and textures. Whether served as a main dish or a flavorful side, it’s a must-try for anyone who loves a crispy, saucy, and spicy delight
If you’ve ever had the iconic 1905 Salad from Columbia Restaurant in Florida, you know the hype is real. It’s crunchy, tangy, garlicky, and totally addictive. And the best part? You can recreate that same magic right at home with simple ingredients and zero stress.
This copycat 1905 Salad recipe is my go-to when I want something fast, fresh, and full of flavor. It’s perfect as a light lunch, a side dish for dinner, or even the star of the show at a summer potluck.
What Is the 1905 Salad?
The 1905 Salad was born at Columbia Restaurant, Florida’s oldest restaurant (est. 1905). What started as a simple staff meal became one of their most beloved dishes. It’s got serious staying power—and one bite will tell you why.
This salad is all about contrast: crisp iceberg lettuce, salty ham, nutty Swiss cheese, briny olives, juicy tomatoes, and a bold garlic-sherry vinaigrette that ties everything together. It’s a retro classic that somehow still feels modern.
Why You’ll Love This Salad
Big Flavor, Simple Ingredients – No fancy tricks here, just good food done right.
15-Minute Prep – Perfect for busy weeknights or lazy weekends.
Make-Ahead Friendly – The dressing can be prepped in advance.
Customizable – Swap the ham, cheese, or add a protein to make it your own.
Ingredients You’ll Need
For the Salad:
1 head of iceberg lettuce, chopped
1/2 cup Swiss cheese, shredded
1/2 cup ham, julienned (use deli-style or leftover baked ham)
1 medium tomato, diced
1/4 cup green Spanish olives, sliced
2 tablespoons grated Pecorino cheese (optional)
For the Dressing:
1/4 cup extra-virgin olive oil
4 cloves garlic, finely minced
2 tablespoons white wine vinegar
2 teaspoons Worcestershire sauce
Juice of 1/2 lemon
1 teaspoon dried oregano
Salt and black pepper, to taste
How to Make the 1905 Salad (Step-by-Step)
Make the Dressing In a small bowl or jar, whisk together the olive oil, vinegar, lemon juice, Worcestershire sauce, minced garlic, oregano, salt, and pepper. Let it sit while you prep the salad—it gives the garlic time to mellow out.
Build the Salad Base In a large salad bowl, combine chopped iceberg lettuce, shredded Swiss cheese, julienned ham, diced tomato, and sliced olives.
Dress and Toss Pour the dressing over the salad right before serving. Toss everything together until well-coated.
Finish with Pecorino Sprinkle grated Parmesan on top for a salty, nutty finish. Optional, but highly recommended.
Pro Tips for the Best 1905 Salad
Use Fresh Garlic – Don’t skip it! It’s what gives the dressing its kick.
Chill Your Lettuce – Ice-cold lettuce = max crunch.
Let the Dressing Sit – A few minutes of rest helps mellow the garlic and deepen the flavor.
Toss Just Before Serving – This salad is best when it’s super fresh.
Variations & Swaps
Cheese Swap: Try provolone, Manchego, or mozzarella.
Protein Boost: Add grilled shrimp, chicken, or chickpeas.
A chilled glass of Sauvignon Blanc or iced tea with lemon
Make-Ahead & Storage
Dressing: Can be made 4–5 days in advance. Store in a jar in the fridge.
Salad: Prep the components ahead of time, but don’t toss until ready to serve.
Leftovers: Once dressed, the salad doesn’t keep well—it’s best eaten fresh!
More Retro Salad Recipes to Try
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💬 Let’s Talk Salad
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1905 Salad
Prevent your screen from going dark
This 1905 Salad recipe is a fresh, flavorful copycat of the iconic dish served at Columbia Restaurant in Florida. Made with crisp iceberg lettuce, savory ham, Swiss cheese, briny olives, and a bold garlic vinaigrette, it’s the perfect blend of old-school charm and crave-worthy flavor. Ready in just 15 minutes, this retro salad is easy to toss together and guaranteed to impress at any table.
Prep Time 15 minutesmins
Total Time 15 minutesmins
Course Salad
Cuisine American
Servings 4
Calories 367kcal
Recipe Notes for 1905 Salad
Use fresh garlic for the best flavor. The raw garlic gives the dressing its signature bold bite.
Chill the lettuce before tossing for max crunch and restaurant-style texture.
Let the dressing sit for 10 minutes after mixing to allow the garlic flavor to mellow and blend.
Toss right before serving to prevent the salad from getting soggy.
Make it a meal by adding grilled chicken, shrimp, or chickpeas for extra protein.
Not a fan of ham? Swap in turkey, rotisserie chicken, or leave it out for a vegetarian version.
Make ahead tip: You can prep all the components and dressing up to a day ahead—just keep them separate until ready to serve.
Storage: Best eaten fresh. Once dressed, leftovers don’t store well.
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Flexible Almond Sponge Cake Recipe is a delicate, airy, and soft sponge cake infused with the rich, nutty flavor of almond powder. Its light yet elastic texture makes it perfect for layered cakes, Swiss rolls, or creative pastry designs. Made with a simple blend of eggs, powdered sugar, flour, and butter, this sponge remains moist and pliable, allowing for effortless folding and shaping without cracking. Whether you’re crafting elegant desserts or enjoying it on its own, this versatile cake is a must-try for any baking enthusiast!
