This recipe is finished with a classic bronzed sugar topping. Crack it open joyfully at the table to reveal the luxurious custard below. Combining the chocolate spread with warmed cream adds a caramelized sugar and toasted hazelnut flavor.
*Create the topping with an Air Fryer. Set the temp at 400*F with a careful eye.
Ingredients: 1 1/4 cup double cream
3/4 cup whole milk 5 medium free range egg yolks 1/4 cup caster sugar, plus 2 tbsp for topping 1/3 cup Nutella Spread
Directions:
Preheat the oven to 300*F. Heat the cream and milk together in a saucepan until almost boiling. Remove from the heat and set aside for 10 minutes.
Meanwhile, whisk the egg yolks and 1/4 cup sugar together, then mix in the Nutella spread until combined. Gradually whisk in the cream and milk mixture, then pour into 3 oz small ramekins.
Place the ramekins into a roasting tin and pour enough cold water into the tray to come two-thirds of the way up their sides. Carefully put the roasting tin in the oven and cook for 30-40 minutes, or until just set with a little wobble, then leave in the turned-off oven with the door ajar to cool for 2 hours and set.
Preheat the broiler to high. Put the ramekins onto a baking tray, then sprinkle 1 tsp caster sugar in an even layer over each brulée. Broil – or use a blowtorch – until the sugar melts and caramelized to a golden brown colour, 2-4 minutes. Leave to cool until the sugar has set, then serve immediately. Or use your Air Fryer at 400*F. with a watchful eye.
This is the delicious Rose Story Farm lemon cake recipe using lemons picked from our citrus trees. Patti bakes them fresh the night before for guests in a rose shaped bundt pan.
Cake Mix Ingredients 3 cups flour, sifted
1 cup butter, softened 2 cups granulated sugar 3 eggs, at room temperature 1/2 teaspoon salt 1/2 teaspoon baking soda 1 cup buttermilk 2 tablespoons fresh grated lemon rind, packed 2 tablespoons fresh lemon juice
Lemon Glaze Ingredients 2 tablespoons butter, softened 1 cup confectioner's sugar 1 and 1/2 tablespoons fresh grated lemon rind, packed 2 tablespoons fresh lemon juice
Directions: Cream 1 cup of butter until light and fluffy. Slowly add 2 cups sugar and continue beating until light and fluffy. Blend in 3 eggs, one at a time.
Sift together 3 cups of flour, 1/2 teaspoon of baking soda and 1/2 teaspoon of salt. Add the flour mixture alternately with 1 cup buttermilk to the creamed mixture, beating after each addition. Mix in 2 tablespoons of fresh grated lemon rind and 2 tablespoons fresh lemon juice. Pour batter into greased and floured bundt pan.
Bake in preheated 325 degree oven for approximately 1 hour and 10 minutes.
To prepare the glaze, blend together 2 tablespoons butter and 1 cup sifted powdered sugar. Mix in 1 tablespoon fresh grated lemon peel and 2 tablespoons fresh lemon juice, a little at a time until desired consistency.
Soft polenta, sweet burst cherry tomatoes and creamy burrata come together for a satisfying dish that could be a vegetarian main for two or a satisfying side serving four alongside roast chicken. Feel free to swap in basil for mint, and the tomatoes on their own make for a terrific pasta sauce.
1/2 cup (125 mL) whole milk 6 tbsp (90 mL) salted butter 3/4 cup (175 mL) finely grated Pecorino Romano cheese 1 container (250 g) burrata, drained Torn mint, shaved Pecorino Romano freshly ground pepper to serve
Directions:
Preheat oven to 325˚F (163˚C).
In a 9-inch- (23-cm-) square baking dish, mix tomatoes, garlic, olive oil, honey, vinegar and 1/2 tsp (2 mL) salt. Bake until soft and beginning to brown, 40 to 45 minutes. Remove from oven, cool slightly, then stir in chopped mint.
After tomatoes have been baking for 15 minutes, start polenta. In a medium-size saucepan, combine cornmeal, water, milk and remaining 1/2 tsp (2 mL) salt. Bring to a boil over high heat, stirring constantly with a wooden spoon until thickened. Reduce heat to low and cook, stirring and scraping bottom of pan every 5 minutes, until polenta no longer has gritty texture, about 30 minutes.
Remove from heat and stir in butter and Pecorino Romano until melted and combined. Polenta should be thick, but pourable—if it’s too thick, stir in a small amount of water.
To serve, pour polenta into a round serving dish. Top with tomatoes, then push burrata down into centre of polenta. Garnish with torn mint, shaved Pecorino Romano and pepper. Serves 4
Blogger's Suggestion: When you remove the polenta from the heat, stir in Boursin Herb and Garlic Cheese for a creamy flavorful polenta.
This vibrant salad comes to life thanks to the tangy dressing of sticky pomegranate molasses and fresh orange juice and zest. Feel free to make this recipe your own by using a different combination of soft herbs and nuts. This is quite a substantial salad, but some fried halloumi would also work nicely alongside. Serves 6
Ingredients: 1/2 small red onion sliced very thin rounds 4 teaspoons apple cider vinegar Fine sea salt and black pepper 3 Tablespoons EVOO 3 tablespoons pomegranate molasses, divided 1 teaspoon orange blossom water, optional 1 teaspoon grated orange zest, plus 2 tablespoons juice from 1 small orange 14 oz./ 400 grams ready to eat vacuum packed red beets cut 1 cup cannned, draied, black, browner green lentils 1/2 cup walnuts, roughly chopped 2 to 3 large handfuls roughly torn fresh mint or basil, or a combination!
Directions:
In a small bowl add the thin sliced onion, vinegar. sea-salt, black pepper. Massage the onion to soften and set aside.
How to Make No-Cook Beet and Lentil Salad Recipe
Making this No-Cook Beet and Lentil Salad Recipe involves simple assembly steps that focus on enhancing the flavor of the fresh ingredients. Follow these instructions to assemble your No-Cook Beet and Lentil Salad Recipe efficiently and safely.
Phase One: Preparation Dice the pre-cooked beets into small, uniform cubes to ensure they distribute evenly throughout the No-Cook Beet and Lentil Salad Recipe.
Rinse the canned lentils under cold running water in a colander until the water runs completely clear of any canning liquids.
Drain the lentils thoroughly to prevent the salad from becoming soggy during storage.
Phase Two: Assembly
Combine the cubed beets and drained lentils in a large mixing bowl to begin building your No-Cook Beet and Lentil Salad Recipe.
Whisk the olive oil, fresh lemon juice, salt, and pepper in a small jar to create a tangy vinaigrette for your salad.
Pour the dressing over the beet and lentil mixture and gently toss the ingredients to coat every piece evenly.
Fold in the crumbled feta cheese and chopped walnuts to add fat and crunch to your finished No-Cook Beet and Lentil Salad Recipe.
Garnish the top with fresh parsley before serving to make the dish pop with color.
Chef Tips for Perfect No-Cook Beet and Lentil Salad Recipe
Achieving the perfect flavor in your No-Cook Beet and Lentil Salad Recipe requires attention to hydration and seasoning balance. These professional tips will ensure your version is the best version of this classic dish.
Toast your walnuts in a dry pan for three minutes before adding them to the No-Cook Beet and Lentil Salad Recipe to amplify their nutty depth. Marinate the lentils in half the dressing for thirty minutes before adding the beets to allow the legumes to absorb maximum flavor. Always use fresh lemon juice rather than bottled concentrate, as it provides the brightness required for a top-tier No-Cook Beet and Lentil Salad Recipe.
Adjust the seasoning with an extra pinch of sea salt if the beets are particularly sweet to provide necessary balance to the salad. Use room temperature ingredients if possible, as cold ingredients sometimes mask the delicate herbs included in this No-Cook Beet and Lentil Salad Recipe.
Common No-Cook Beet and Lentil Salad Recipe Mistakes to Avoid
Avoiding common errors ensures the consistency and flavor of your No-Cook Beet and Lentil Salad Recipe remain top-tier throughout the entire week of meal prep. Address the following issues to keep your dish from failing.
Leaving the lentils wet from the can will ruin the texture of the No-Cook Beet and Lentil Salad Recipe, so always pat them dry with a towel.
Over-tossing the salad causes the soft beets to break down and turn the entire mixture pink, which affects the presentation of the salad. Ignoring salt content creates a bland experience, so taste your No-Cook Beet and Lentil Salad Recipe before serving to ensure the seasoning is correct.
Storing the dressing on the greens too early makes them limp, so add the final dressing components just before you plan to serve the salad.
Best No-Cook Beet and Lentil Salad Recipe Variations and Substitutions
Customizing this No-Cook Beet and Lentil Salad Recipe allows you to rotate your weekly menu while keeping the same fundamental preparation steps intact. Try these swaps based on your current pantry availability.
Ingredient
Substitution
Impact on Flavor
Walnuts
Pecans or Sunflower Seeds
Adds a milder, buttery sweetness
Feta
Goat Cheese or Tofu Feta
Offers a creamier, tangier profile
Lemon Juice
Apple Cider Vinegar
Provides a deeper, fruity acidity
Parsley
Fresh Mint
Introduces a refreshing cooling sensation
Incorporating different nuts or herbs makes your No-Cook Beet and Lentil Salad Recipe feel new every single time you cook it. Do not be afraid to experiment with your favorites while making this No-Cook Beet and Lentil Salad Recipe.
Serving Suggestions for No-Cook Beet and Lentil Salad Recipe
This No-Cook Beet and Lentil Salad Recipe pairs beautifully with roasted chicken or seared fish for a complete high-protein dinner. For meat-free days, serve your No-Cook Beet and Lentil Salad Recipe alongside warm pita bread and a side of hummus for a complete Middle Eastern inspired meal.
Consider serving this dish in large bowls at a summer picnic where the vibrant purple contrast will stand out amongst other side dishes. If hosting a dinner party, place the salad on a bed of fresh arugula to add height and bitterness to the bowl of this No-Cook Beet and Lentil Salad Recipe.
If you’re looking for a fresh summer pasta recipe, this Spaghetti with Sweet Corn Pesto is the ultimate crowd-pleaser. Juicy cherry tomatoes, fragrant basil, and a creamy corn pesto sauce come together for a dish that’s light, vibrant, and perfect for warm-weather dining.
Unlike traditional basil pesto, this version uses sweet corn kernels blended with garlic, Parmesan, and olive oil for a naturally sweet and savory sauce that pairs beautifully with pasta.
Try serving this dish with a simple green salad or alongside garlic bread for the perfect Italian-inspired summer meal.
Ingredientsfor Corn Pesto Pasta
7 tablespoons extra-virgin olive oil, divided 1/2 cup panko bread crumbs 1/4 teaspoon crushed red pepper flakes Kosher salt and freshly ground black pepper 4 cups fresh corn kernels (from 5 to 7 ears of corn) 2 garlic cloves, smashed and peeled 1/2 cup grated Parmesan cheese 1 pound spaghetti 2 pints cherry tomatoes, halved 1 cup fresh basil leaves, torn, divided Grated lemon zest, for serving (optional)
Directions:
Toast the Breadcrumbs: In a large 12-inch skillet, heat 1 tablespoon olive oil over medium heat. Add panko, red pepper flakes, and 1/4 teaspoon salt. Toast until golden brown (3–5 minutes). Transfer to a bowl and let cool.
Cook the Corn and Garlic: Wipe out the skillet. Add 3 tablespoons olive oil over medium heat. Add corn, garlic, and 1 teaspoon salt. Cook until the corn is tender and garlic softens (4–6 minutes). Let cool slightly.
Make the Sweet Corn Pesto : Reserve 1/2 cup of the corn kernels. Add remaining corn and garlic to a food processor with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Blend until coarse. With the machine running, stream in the remaining 3 tablespoons olive oil until smooth. Add Parmesan and pulse to combine.
Cook the Pasta: Bring a large pot of salted water to boil. Cook spaghetti until just al dente. Reserve 1 cup pasta water, then drain.
Combine Everything: Return the corn pesto to the pasta pot with 1/2 cup pasta water. Stir over medium-low heat until creamy. Add pasta, cherry tomatoes, reserved corn, and half the basil. Toss well, adding more pasta water if needed.
Serve & Garnish: Transfer to a serving bowl. Top with remaining basil, lemon zest, and half the breadcrumbs. Pass extra breadcrumbs at the table. Serves 4 to 6
Make Ahead: The spicy bread crumbs will keep for several days in a sealed container, and you can make the corn pesto a few hours in advance.
You may just need to add additional pasta water when reheating the sauce.
Recipe Tips & VariationsCheese Swap: Try Pecorino Romano for a sharper flavor.
Extra Protein: Add grilled shrimp or shredded rotisserie chicken.
Vegan Option: Use nutritional yeast instead of Parmesan.
Meal Prep: Make the corn pesto up to 3 hours ahead and refrigerate.
Month will officially start on Monday with a different salad each day on our social media outlets, but we thought we'd get a headstart here with a perfect get-together salad for the beach or the back porch.
A salad shouldn't be a controversial thing, but if you ask around, people have many different ideas. Some view salads as a palate cleanser and some think of salads as a substitute for vegetables at dinner. Some think of a good, hearty salad as dinner itself. We don't think about them much. We just eat them and love them; they are easy to make and delicious. They are appropriate all year but especially in summer. Remember that with beans you can have a bean salad or you can make your favorite salad and add beans. They can be the star but they are perfectly happy accepting the supporting actor (or actress) role. You are the director. Lead them to greatness, please!
One nice trick is to dress the peppers and beans, put them in one container, and add them later to the greens, keeping everything fresh without wilting the greens. If you can, look for celery at a farmers' market or CSA, where the stalks are often sold with plenty of leaves attached. If you can't find celery with leaves, substitute another sturdy green, like escarole or frisée, or add extra celery instead.
A Recipe from Steve Santos owner of Rancho Gordo Beans and Legumes.
Scarlet Runner Bean, Red Pepper, and Celery Salad
Ingredients: 2 cups cooked, drained Rancho Gordo Scarlet Runner, Ayocote Morado, or Ayocote Negro Beans 1 cup chopped roasted red bell pepper (jarred is fine) 1 teaspoon Mexican oregano Salt and freshly ground pepper 2 large celery stalks, diced, plus about 2 cups of celery leaves, roughly chopped (see note)
1/2 of a red onion, thinly sliced 1/2 to 1 cup roughly chopped parsley 3 tablespoons extra-virgin olive oil 1 tablespoon Rancho Gordo Pineapple Vinegar or other mild vinegar (or to taste) Serves 4 Directions: In a bowl combine the beans, roasted bell pepper and oregano. Add salt and pepper to taste.
In a serving bowl combine the celery, celery greens, Parsley, and onion, Add the oil and vinegar, then season to taste with salt and pepper. Stir well to combine
Add the bean mixture to the celery mixture and toss to combine
Mothers Day 2007 was the inception of the blog, Dine With Donna. I enjoy the challenge of preparing a variety of foods. Growing up in a large Catholic family in the Midwest, my cooking skills were inspired as my mother's kitchen assistant. If you choose to use a recipe, please post a comment or suggestion that will help another person coming to the blog.
