This Dijon mustard dressing is the 5-minute homemade vinaigrette you’ll make on repeat: tangy, balanced, and made with pantry ingredients. Skip bottled dressing and whisk this up instead!
This Dijon mustard dressing is as easy as they come. Really! There’s no lemon juice to squeeze and no garlic to mince: all you do is mix together a few ingredients that are probably already in your pantry.
The flavor of this vinaigrette is one of my absolute favorites: it’s perfectly balanced, tangy and savory. It takes only 5 minutes to put together this easy homemade salad dressing and I promise, it will become your new go-to!
5 Star Reader Review
“Perfect dressing for a spring salad that I was serving with crab cakes. I didn’t have maple syrup, so used local honey, and it was delicious!!” -Nancy
Ingredients in This Dijon Mustard Dressing
One of the keys to eating healthy in the long term: making your own salad dressing! Before I started cooking a lot, I had a collection of salad dressings in my fridge that were from the dark ages. Seriously, who knows when some of these dressing bottles came to be!
Since that time, I’ve stopped buying dressing altogether and started making it. It’s easy to do and you know exactly what’s in it: no preservatives or sky high sodium. Here’s what you’ll need here:
Dijon mustard: It adds tangy flavor and it’s a natural emulsifier, so it gives this dressing its creamy body. Use a smooth, classic Dijon (not whole-grain) for the right texture.
White wine vinegar: Bright, clean, and a little softer than red wine vinegar. You can use apple cider vinegar in a pinch.
Maple syrup: This rounds out the sharpness of the vinegar and mustard without making the dressing sweet. Honey is a great swap.
Extra-virgin olive oil: This is the high quality oil I use in all my salad dressing recipes.
The Secret to a Dressing That Stays Creamy
An emulsion is when a vinaigrette dressing becomes creamy and all one texture. When you’re using olive oil and vinegar, you may notice that they can tend to separate. If you whisk up your emulsion correctly, it will stay creamy as it sits. (Often when storing in the refrigerator, it will separate: so you can re-whisk it prior to serving.)
Here’s what to do to make an emulsion that stays creamy:
Use a medium sized bowl. Believe it or not, we’ve had issues using too small of a bowl when whisking a dressing. You need enough room that the whisk can move vigorously back and forth.
Whisk the olive oil in 1 tablespoon at a time. The gradual adding of olive oil is what allows the oil to seamlessly integrate. You can also drizzle it in gradually, but we find it easier to add 1 tablespoon and then whisk, then add another and whisk again.
10 Salads to Try With Dijon Mustard Dressing
This Dijon mustard dressing is so quick to make, it’s our new go-to! Of course, we have lots of homemade healthy salad dressings that we love. But this one might be the simplest! Another bonus: it’s a vegan salad dressing, too. Here are a few salads where it would work well or easily replace the dressing listed in the recipe:
This dressing keeps refrigerated for at least 2 weeks. The olive oil will solidify when cold, so pull it out about 10 minutes before serving and let it come to room temperature. Give it a quick whisk or shake before pouring.
Dietary Notes
This Dijon mustard dressing recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.
This Dijon mustard dressing is the 5-minute homemade vinaigrette you’ll make on repeat: tangy, balanced, and made with pantry ingredients. Skip bottled dressing and whisk this up instead!
In a medium bowl, whisk together the white wine vinegar, Dijon mustard, maple syrup, and kosher salt.
Whisk in the olive oil 1 tablespoon at a time until a creamy emulsion forms. Store refrigerated and bring to room temperature before serving (keeps at least 2 weeks).
Make drinks for a crowd with my easy mojito pitcher recipe! Mint, lime, white rum, and soda water come together for the ultimate big batch summer cocktail.
The minty mojito is one of my favorite classic cocktails of all time. But have you ever tried to make more than two mojitos, one after another? It takes far too long to make them to order.
So enter: my very favorite mojito pitcher recipe! I made this big batch cocktail for an outdoor dinner, and it’s so much more fun with this party drink in your hand. It’s minty, tangy, bubbly, and every time I drink one I feel that carefree feeling like the last day of school before summer vacation!
5 Star Reader Review
“This recipe was a winner! I made it for a girls night my friend was having. Everyone loved it!” -Beth
Mojito Pitcher Ingredients
The Classic Mojito was invented in Havana, Cuba, though the exact origin is unknown. Some say it goes all the way back to the 1500’s with an early combination of lime, sugar and rum. The modern version of it gained steam in the 1930’s, when writer Ernest Hemingway helped to popularize it.
The Mojito is usually as a single drink, not a pitcher. My pitcher version uses a homemade mint simple syrup, which is a little different from the standard method. You’ll need the following ingredients:
Fresh mint leaves: Pack them loosely into a measuring cup. (Also here’s how to store fresh mint so it stays the freshest.)
Fresh lime juice: Always use fresh juice: never bottled! The flavor difference is huge.
White rum: A white rum is traditional.
Soda water or club soda: Stirred in at the last minute to keep everything bubbly!
The Key Move: A Quick Mint Simple Syrup
The standard mojito is made in a cocktail shaker: first you muddle mint, then add simple syrup, lime juice and rum. But for a pitcher version, you don’t want to have to muddle such a large quantity of the herb. That’s where the mint syrup comes in! Make a quick mint simple syrup, and it infuses minty fresh flavor into each drink. It’s similar to this mint simple syrup, but even quicker. Here are the main steps:
Place mint leaves in a pan with equal parts sugar and water.
Bring to a simmer until the sugar is dissolved, then allow to sit at least 5 minutes. Then strain it into a large pitcher.
Otherwise, this mojito pitcher recipe is beyond simple. Mix the syrup with lime juice and rum, then add ice and garnishes to the pitcher. Serve topped off with soda water! Speaking of…
Soda Water vs. Club Soda: Does It Matter?
Speaking of soda water, is it club soda? Is it seltzer? In this mojito pitcher recipe, I use the term “soda water” to mean any type of unflavored sparkling water:
Soda water aka seltzer is carbonated water with no additives — straight up bubbles!
Club soda is carbonated water infused with added minerals, which give it a salty, lightly sweet flavor. It’s great in cocktails, like these top club soda cocktails.
What about tonic water? Tonic water is is carbonated water with added quinine and sugar. Don’t use it in a Mojito because of the distinct flavor. But you can use it for a Gin and Tonic, Vodka Tonic, Tequila Tonic or Whiskey Tonic!
Mojito Variations to Try
Want a few variations on this Mojito pitcher recipe? Here are a few different Mojito variations to try: you can adapt each of them to work as a pitcher!
Limoncello Mojito Add this Italian lemon liqueur for a citrusy twist
Virgin Mojito Mocktail Go virgin and skip the rum! Use the mint syrup, but you can add a hint of orgeat too if you like.
Strawberry Mojito Muddle 1 pint strawberries for a fruity variation!
Raspberry Mojito Muddle 1 pint raspberries, and add it to the mix.
The mint syrup, lime juice, and rum can be mixed in the pitcher up to two hours ahead and refrigerated. Hold off on the soda water and ice until just before serving. Any leftover mint syrup keeps in a sealed jar in the fridge for about 2 weeks — and it’s great in lemon iced tea as a sweetener.
Make drinks for a crowd with my easy mojito pitcher recipe! Mint, lime, white rum, and soda water come together for the ultimate big batch summer cocktail.
Add the sugar, water and mint to a small saucepan and heat over medium heat. Bring to a simmer and stir until all sugar is dissolved. Turn off the heat and allow it to sit for at least 5 minutes. Then strain it into a large pitcher.
Add the lime juice and rum to the pitcher. Add the extra mint leaves and the extra lime, cut into rounds. Fill the pitcher with 4 handfuls of ice. Gently stir in soda water just before serving.
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Here’s the best grilled onions recipe that comes out sweet, smoky, and perfectly charred! All you need are three ingredients and 15 minutes for the easiest grilled side dish of summer.
Say hello to one of the best summer side dishes out there: grilled onions! The grill does wonders to this layered vegetable: the flavor turns from spicy to sweet and a little smoky. It becomes a tender and charred version of its former self, and the bright pink color is simply vibrant!
When we’re grilling, Alex and I make sure to throw in red onions with a pile of other grilled vegetables because they add incredible flavor. They’re a perfect side to grilled shrimp or burgers: or even as a burger topping!
Ingredients You’ll Need
Onions and the grill are the perfect pairing! Because they’re are so perfectly suited to grilling, you barely need to season them at all. When Alex first pulled these off of the grill, I kept asking “What did you put on these?” Nope, onions barely need any seasoning to taste like a revelation. Here are the 3 ingredients you need to make grilled onions:
Red onions: My top pick for grilling is red onions because they hold their shape and have a beautiful color. But yellow or sweet onions (like Vidalia) work great too! You can also use a mix of onions which looks nice.
Olive oil: I like to use extra-virgin olive oil for all my grilling.
Kosher salt: This really brings out the natural sweetness of the onion as the sugars caramelize.
How to Cut Onions for the Grill (the Most Important Step)
Here’s the number one most important thing about making grilled onions: cut them so the root end stays intact. Here’s why:
Keep the root intact so the layers stay together on the grill. Otherwise, the onion will separate into layers and all the layers will fall into the grates. If you accidentally do this, it’s ok! You’ll just need to use a grill basket or sheet of foil and place that over the grates.
Cut the onion in half, then make wedges by cutting just below the root. This lets the layers all stay attached with the root end. See the photos for details!
How to Grill Onions Step-by-Step
Use the right cutting technique (above), and you can grill the onions right on the grates! It’s fast and easy: just cook them until they’re charred and tender. Here are the basic steps (or jump to the recipe):
Preheat a grill to medium high heat. That’s about 375 to 450 degrees.
Slice the onions into wedges, leaving the root end in tact. This lets the layers stay together on the grill.
Toss with olive oil and salt. It’s all you need
Grill on the grates for 8 to 10 minutes. Cook until charred and tender, turning once.
Ways To Serve Them
Grilled onions are a great side dish to any summer grilled dinner! Here are a few main dishes that pair well with the sweet tender goodness of red onions:
Grilled onions are best eaten the day they’re cooked, but leftovers keep in an airtight container in the fridge for up to 4 days.
To reheat, you can warm them in a skillet over medium heat for a couple of minutes. They’re super delicious on a sandwich (like a burrata sandwich) or on tacos (like black bean tacos)!
Dietary Notes
This recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.
Frequently Asked Questions
Can I grill onions in foil instead of directly on the grates?
Yes! Wrap the wedges in a foil packet with the oil and salt and grill for 15 to 20 minutes. You’ll get tender, jammy onions without as much visible char: a good option if your grates are already crowded with proteins.
Why are my grilled onions falling apart?
The root end of the onion is what holds the layers together, so if you trim it off or cut all the way through it, the wedges will separate. Leave the root fully attached and slice toward it, not through it.
Can I use a grill pan or cast-iron skillet on the grill?
Yes, and this is great if your grates are wide-set. Heat the pan on the grill, then add the seasoned wedges and cook the same 8 to 10 minutes.
Here’s the best grilled onions recipe that comes out sweet, smoky, and perfectly charred! All you need are three ingredients and 15 minutes for the easiest grilled side dish of summer.
Preheat a grill to medium-high heat (375 to 450 degrees Fahrenheit).
Cut the onions into wedges, leaving root partially intact so the layers stay together. Place it in a bowl and mix it with the olive oil and kosher salt.
Place directly on the grill grates and grill the onions 8 to 10 minutes until tender, turning several times.
More summer recipes
Summer is the perfect time for effortless meals! Here are some of our top recipes for summer:
This pistachio pesto comes together in 5 minutes flat and delivers a buttery, herby twist on the classic. One food processor, 5 ingredients: inspired by a trip to Sicily!
My parents texted me from Sicily raving about a pistachio pesto pasta they ate had on their trip to Italy. So of course the first thing I said was: let’s figure out how to make it!
I wasn’t sure how different pistachio pesto would taste from my classic basil pesto recipe, but after making it I found pistachios bring this buttery richness that makes it taste absolutely irresistible. I recently slathered it onto this Skillet Pesto Salmon and honestly, it was one of the best things that’s come out of my kitchen in a while! Here are all my secrets.
Why You’ll Love This Recipe
Way better than store-bought: Most jarred pesto has a bitter or acidic flavor to me. This pesto tastes incredible!
Uses only 1 to 2 handfuls of basil: Some pesto recipes use your entire plant! This one just needs a handful.
Endlessly versatile: Pasta, grain bowls, salmon, sandwiches, pizza: it works with everything!
Ingredients You’ll Need
Roasted salted pistachios: This is the most important thing for this recipe. Raw pistachios are great but lack depth. Roasted salted have just the right amount of flavor! If you can’t find them, you can certainly use raw pistachios and add salt after. if you have time, you could also try roasting them first (spread them on a baking sheet and roast at 300-350°F for 8–15 minutes until fragrant, stirring halfway).
Garlic: This is a classic pesto ingredient and adds just the right savory flavor: don’t skip it!
Fresh basil: Fresh is non-negotiable! Luckily, this recipe won’t use your entire supply.
Parmesan cheese: This adds just the right savory depth. For vegan, try my vegan pesto but with pistachios.
Extra virgin olive oil: This is the key to a great pesto! Adjust the quantity based on the texture you’d like.
How to Make Pistachio Pesto
Making pistachio pesto uses the same technique as my basil pesto: just slightly different ingredients. Here’s the breakdown:
Pulse the pistachios and garlic first. A few pulses until they’re crumbly.
Add the basil. Pulse a few times to incorporate. Try not to overprocess.
Add parmesan, then stream in the oil. With the processor running, drizzle in the olive oil slowly. This emulsifies everything together, adding more oil if you’d like a thinner consistency.
Keep in mind: The color is a little more brown than the standard basil pesto: but that’s ok! It’s worth it for the flavor. You can add the higher end of basil quantity if you want it to be more green.
Ways to Use It
I’ve already mentioned that I absolutely love this in my skillet pesto salmon recipe: here are a few more ideas:
Transfer pesto to a small jar and refrigerate up to 2 weeks.
Pistachio pesto freezes well, too. Spoon it into an ice cube tray, freeze until solid, then transfer the cubes to a zip-top bag where it stores for 3 months. Thaw in the fridge overnight or you can also drop a cube directly into hot pasta.
Dietary Notes
This pistachio pesto is vegetarian and gluten-free. For a dairy-free version, go to my vegan pesto.
This pistachio pesto comes together in 5 minutes flat and delivers a buttery, herby twist on the classic. One food processor, 5 ingredients: inspired by my parents trip to Sicily!
½ cup roasted salted pistachios (essential for flavor; see Notes below)
1 small garlic clove
1 to 2 large handfuls fresh basil leaves
¼ cup grated parmesan cheese
¼ cup olive oil
Instructions
In a food processor, pulse the pistachios and garlic until crumbly.
Add the basil and pulse a few times to incorporate.
Add the parmesan, turn on the food processor, and slowly drizzle in the olive oil through the feed tube, adding up to 1 tablespoon more olive and scraping the sides as necessary until the desired texture is reached. Taste and add a pinch or two of salt if desired to make the flavor pop.
Notes
Quantities: It’s easy to make a double batch here; leftovers store refrigerated for a few weeks.
Pistachios: Roasted, salted pistachios are essential for the flavor here.
These no bake energy bites are a wholesome snack that tastes like dessert and takes just 15 minutes to make! They’re made with peanut butter, oats, honey, and a hint of chocolate.
There’s nothing better than a snack that tastes like a treat: and this recipe covers both. Try these no bake energy bites! They taste like dessert, but they’re a simple combination of peanut butter, oats and honey.
There’s a teeny hint of chocolate thrown in too! To me they’re like store-bought energy bites but way tastier. The homemade version is extraordinarily delicious! Here’s how to make this delicious treat.
Why You’ll Love This Recipe
No oven required. Just mix, freeze briefly, and roll! They’re done in 15 minutes.
Pantry-friendly ingredients. Oats, peanut butter, and honey are likely already on hand.
Stores for two weeks. Make a batch and snack all week long.
5 Star Reader Review
“Yum! I love these! Easy, storable, healthy and just finger licking good! Thanks again you two!” -Monica
Ingredients You’ll Need
These no bake energy bites take no time to put together and just a handful of ingredients. In fact, you might already have these in your pantry! (Except the mini chocolate chips, though you might already stock those, too.) Here’s what you need:
Old-fashioned rolled oats: Use old-fashioned (not quick oats) for the best chewy texture.
Cocoa powder: Adds a rich, chocolatey depth.
Mini chocolate chips: Mini chips distribute better than regular-size ones.
Unsweetened shredded coconut: Adds subtle texture and a hint of tropical flavor.
Creamy peanut butter: Use a no-sugar-added creamy brand for best results.
Honey: Binds everything together. Use agave syrup for vegan.
Cinnamon and kosher salt: These add just the right complexity in seasoning.
The consistency of the dough in these energy bites varies based on the texture of the peanut butter. It can also vary based on the rolled oats. Here’s what to know:
Use very creamy peanut butter. We don’t recommend using super thick peanut butter or even almond butter, which can be very thick right out of the jar. Creamy PB is best for this one!
Start with a little less oats. Follow the recipe below for quantities! If the dough feels stiff, you can proceed. If the dough feels pretty sticky, add the full amount of oats.
A #40 cookie scoop makes perfectly portioned balls. This makes 1 1/2-inch balls that are 1 ½ tablespoons. Here’s the #40 cookie scoop I use.
Freeze, then adjust. Freezing the dough helps it set and become firm and rollable. If it’s not stiff enough add more oats; if it’s too crumbly add a hint more peanut butter and honey.
Peanut Butter Substitutes (Nut-Free Options)
Battling a peanut butter allergy? We know some classrooms and schools may not allow it due to allergies. Here are a few alternatives to peanut butter that work here:
Sunflower butter: You can try sunflower butter, which is made from sunflower seeds. The flavor isn’t quite like peanut butter in a sandwich, but hidden by the other flavors here it can work.
Tahini:Tahini is a great substitute for peanut butter, and it would be fantastic in these energy bites.
Storage & Make-Ahead Tips
These energy bites are good right away after you make them: but even better if you refrigerate for about 1 hour to set the texture. After that, they store well! Here’s what to know:
Homemade energy bites last up to 2 weeks refrigerated. They likely last even longer than that. You could freeze them if you like, but we haven’t tested this.
Bites last at room temperature in lunches. They become stickier when they’re room temperature, but they should last in brown bag lunches.
If transporting, you’ll want to wrap them. If you’re bringing them somewhere as a snack, wrap in plastic wrap. They become stickier as they get warmer, so eat as soon as you can.
Dietary Notes
This no bake energy bites recipe is vegetarian, dairy-free and gluten-free. For vegan, plant-based, use agave syrup. For nut allergies, use sunbutter or tahini.
These no bake energy bites are a wholesome snack that tastes like dessert and takes just 15 minutes to make! They’re made with peanut butter, oats, honey, and a hint of chocolate.
Mix all ingredients together in a bowl, starting with 2 ¼ cups rolled oats. If the dough feels fairly stiff move to the next step; otherwise add the additional ¼ cup if the dough feels fairly sticky. (The texture depends of the dough depends on the type of peanut butter and type of rolled oats. With our very creamy peanut butter it works with 2 ½ cups oats total.) Freeze the bowl for 5 minutes to allow the dough to firm up even more: it should feel stiff and rollable at this point. If not, you can mix in a handful more oats — or if it’s too crumbly, add a hint more peanut butter and honey.
Roll the dough into 20 small balls, pressing the dough together with your hands. A 1 1/2-inch cookie scoop (#40) is helpful to make uniform balls. Store refrigerated to firm up the texture even more, but you can eat immediately. Refrigerate for up to 2 weeks. (See the Storage Info section above for more on storage and transportation.)
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