This toasted Israeli couscous salad is nutritious with chopped fresh vegetables and tasty, with zesty lemon, basil vinaigrette.  This salad is a great lunch or a healthy, flavorful side dish.  I like to serve it with Grilled BBQ Pork Chops, Grilled Tequila Lime Chicken, or Grilled Piri Piri Chicken.

Israeli couscous is the big, pearly cousin of the tiny little couscous beads.  Where the traditional couscous just gets a soaking of liquid to soften, Israeli couscous gets simmered much like pasta.  

If you’ve never tried it, you are in for a treat.  It tastes like pasta but is a little more chewy- more like barley.  And it absorbs whatever flavors it is dressed or mixed with, so with the homemade lemon basil vinaigrette to dress the couscous, this dish is a flavor explosion.

This salad is a tribute to my girlfriend who made it every Rosh Hashana with a gorgeous roasted chicken.  It was a meal that I looked forward to every year.  She has since passed, but making this recipe keeps her close to my heart.

TIPS FOR MAKING THIS RECIPE

• Using an immersion blender for the dressing emulsifies it so it doesn’t separate as quickly.  If you don’t have an immersion blender, add 1 teaspoon of Dijon mustard to the dressing.  It will help keep the dressing stable as well.
• Take the time to toast the couscous before adding the chicken broth.  It gives a nutty flavor to the dish.  Also, cooking it in chicken broth also adds additional flavor.
• I like to add some of the dressing to the couscous while it is hot.  It will absorb so much flavor from the dressing as it cools.  Save the rest to dress it again when tossing the couscous with the vegetables.
• Mincing the vegetables so that they are similar in size to the cooked couscous makes for a lovely texture difference and looks pretty.

More side salad recipes to try:

• Israeli Salad
• French White Bean Salad
• Autumn Salad
• Southwest Quinoa Salad

TOASTED ISRAELI COUSCOUS SALAD

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• Author: Millie from Eats By The Beach
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: Serves 4 - 6 1x

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Description

This Toasted Israeli Couscous Salad is a beautiful symphony of textures and flavors with minced vegetables, herbs, and a zesty lemon/basil vinaigrette.  It is a lovely lunch or a healthy side dish.

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Ingredients

For the dressing:

• 1 large lemon, the juice and the zest
• ⅓ cup extra virgin olive oil
• 1 tablespoon finely minced fresh basil
• 1 teaspoon dried dill
• 2 large garlic cloves, minced
• ¼ cup grated parmesan cheese
• 1 teaspoon black pepper
• Salt to taste

For the salad:

• 1 quart chicken stock
• 2 tablespoons olive oil
• 2 cups pearl couscous
• ⅓ cup finely chopped scallions, both white and green part
• ½ cup finely chopped fresh basil, more for garnish
• ½ medium English cucumber, finely chopped
• 1 ½ cups chopped Roma tomatoes

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Instructions

Make the vinaigrette.  In a mason jar, combine the lemon juice, lemon zest, olive oil, basil, dill, garlic, parmesan cheese, and black pepper.  Shake vigorously or use an immersion blender to mix well.  Taste and adjust for salt.

Make the salad.  Bring the chicken stock to a rolling boil.  Keep at a low boil.

Meanwhile, in a large pot over medium-high heat, add two tablespoons of olive oil.  When hot, pour in the couscous and saute, moving constantly, until golden brown.

Carefully pour in the boiling chicken stock and cook until the couscous is tender.

Drain the couscous in a colander and add to a large bowl to cool.

To the couscous, add the scallions, chopped basil, cucumber, and Roma tomatoes.

Shake the jar of dressing to incorporate all of the ingredients and pour over the couscous and vegetables.  Toss well to combine.

Cover the bowl tightly and refrigerate for at least 1 hour.

Toss again and garnish with a sprig of basil.

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• Category: Side Dish
• Method: Boil and toss
• Cuisine: Israeli

Keywords: toasted Israeli couscous salad, side dish recipes, salad recipes, lunch recipes, lemon-basil dressing

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These zucchini patties are savory, cheesy, pancakes that make a delicious side dish or lunch.  They’re a great way to get vegetables into the kids as well.  Serve them topped with chopped chives and sour cream.  

I love zucchini in almost any form – grilled, sauteed with tomatoes, in casseroles, and of course, fried.  Zucchini patties are also a tasty, different, and easy way to serve zucchini.

WHAT DO I NEED TO MAKE ZUCCHINI PATTIES?

• Zucchinis – about 3 of them.  Look for smooth, firm, unblemished zucchini.
• Salt – for flavor, but also to sprinkle on the zucchini to remove most of the water out of it.  You don’t want soggy patties.
• Scallions and garlic for flavor and texture
• Parmesan cheese because everything is better with cheese
• Egg and flour to bind everything together
• A bit of black pepper and maybe a touch more salt to taste
• Oil for pan-frying

TIPS FOR MAKING THIS RECIPE

• Don’t skip the step of salting and squeezing the zucchini.  The recipe will not work without doing this.
• Mince the scallions and garlic very fine.  
• Pan-fry the patties over medium heat.  You want the patty to cook throughout.
• Keep your patties warm in a 200-degree oven while you fry the remaining patties.  If you are worried about them getting soggy, place a wire rack over the baking sheet and line the wire rack with paper towels to absorb the oil.  The wire rack will allow air and heat to circulate around the patties.

WHAT TO SERVE WITH YOUR ZUCCHINI PATTIES

• Easy Steamed Snow Crab Legs
• Fall Off The Bone Baby Back Ribs
• Sticky And Spicy Sriracha Chicken Drumsticks
• Herb Roasted Pork Loin

MORE ZUCCHINI RECIPES

• Cheesy Zucchini Casserole
• Rosemary Garlic Grilled Vegetables
• Ratatouille Casserole
• Cheesy Baked Zucchini Fries

ZUCCHINI PATTIES

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• Author: Millie from Eats By The Beach
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: Serves 4 1x

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Description

These zucchini patties are savory, cheesy, pancakes that make a delicious side dish or lunch.  They’re a great way to get vegetables into the kids as well.  Serve them topped with chopped chives and sour cream.

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Scale 1x2x3x

Ingredients

3 medium zucchinis, grated

1 tablespoon kosher salt

1/4 cup finely minced scallions, white and green parts

1 large clove minced garlic

1 large egg

½ cup all-purpose flour

¼ grated Parmesan cheese

¼ teaspoon pepper

Vegetable oil, for pan-frying

Sour cream, as a garnish

Fresh chives, minced for garnish

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Instructions

Grate the zucchini using a box grater or a food processor with the ‘shred’ blade.  Place the grated zucchini into a fine mesh colander over a large bowl.  Sprinkle the zucchini with the kosher salt.  Toss to combine and allow to sit for 15 minutes.

Rinse the salt off of the zucchini.  Drain well.

Lay a clean tea towel out and dump the zucchini into the middle of the towel.  Gather the towel around the zucchini and squeeze out as much of the moisture as possible. You will get a lot of water out of the vegetable.  Squeeze a few times until very little water is expelled from the zucchini.

Shake the zucchini shreds into a large bowl.  Add the scallions, garlic, egg, flour, Parmesan cheese, and pepper.  Stir well to incorporate all of the ingredients together.

In a large skillet over medium heat, add the oil.  

When the oil begins to shimmer,  use a tablespoon to drop a mounded spoonful of zucchini batter into the oil.  Flatten the batter to form a pancake.  Cook until golden, about 3 minutes.  Flip and cook the other side for 3 minutes.

Remove the pancake onto a paper towel-lined plate or place onto a baking sheet and keep warm in a 200-degree oven.

Repeat the process with more oil and the remaining batter.

Serve warm with a dollop of sour cream and sprinkle of chives.

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• Category: Side Dish
• Method: Pan Fry
• Cuisine: American

Keywords: zucchini patties, vegetable patties, zucchini, fritters, side dish

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A creamy White Russian cocktail is the best way to add a bit of sweet at the end of the day.  With vodka, coffee liqueur, and half & half, this cocktail is a dessert in a glass and a perfect nightcap.

To say that this is my favorite cocktail is a screaming understatement.  And I’m not the only one. ‘The Dude’ from the ‘Big Lebowski’ drank it throughout the entire movie.  It was also Adrienne’s drink of choice for her stomach ulcer in the ‘Soprano’s’.  I’ll stop there and admit that I have way too much useless information in my brain.

WHAT IS IN A WHITE RUSSIAN?

• Vodka.  Use a good brand, not the rotgut you drank in college.
• Coffee liqueur – like Kahlua, Kamora, Tia Maria or make your own
• Half & half – or milk, or heavy cream

VARIATIONS ON A WHITE RUSSIAN

• Salted Caramel White Russian – Rim your glass with caramel sauce and sprinkle a bit of sea salt around the rim.  Drizzle just a tiny amount of caramel into the glass, then continue with your White Russian.
• Peanut Butter White Russian – Classic White Russian with the addition of 2 tablespoons of peanut butter blended into the mix and then garnished with a peanut butter cup.
• Cookies & Cream White Russian is a classic White Russian, but the glass is rimmed with honey and crushed Oreo cookies.
• Try using nut milk instead of cream, half & half, or milk.  Almond milk is especially delicious.

More dessert cocktails to try:

• Brandy Alexander
• Strawberry Shortcake Martini
• The Ultimate Chocolate Martini
• Pumpkin Pie Martini

WHITE RUSSIAN COCKTAIL

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• Author: Millie from Eats By The Beach
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: Serves 1 1x

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Description

This creamy White Russian Cocktail is the perfect dessert cocktail or nightcap.

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Scale 1x2x3x

Ingredients

2 ounces vodka

1 ounce coffee liqueur

1 ounce half and half

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Instructions

Add ice cubes to a rocks glass.

Pour in the vodka, coffee liqueur, and half and half.  Stir for at least 30 seconds to chill the liquids.

Enjoy!

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• Category: Starters - Cocktails
• Method: Stir
• Cuisine: American

Keywords: White Russian Cocktail, vodka cocktails, dessert cocktails, nightcap, creamy drinks

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A classic mint julep is the traditional drink of the Kentucky Derby. They’re cool, sweet, and minty, with just enough booze to put you in a party mood.  It is a delicious, summery cocktail.

I don’t think you can throw a Kentucky Derby party without serving Classic Mint Juleps.  Churchill Downs claims to serve over 120,000 mint juleps during the 2-day race.  So if they can do that many in over a weekend, surely we can do a couple at our little parties.

WHAT IS A CLASSIC MINT JULEP?

Refreshing and easy, this classic cocktail has only four ingredients – simple syrup, mint. Bourbon, and crushed ice.

The drink is thought to have originated in the Middle East, originally using rose water instead of mint.  Southerners adopted the drink using mint, which was plentiful, as a remedy to protect against mosquitos and malaria.  It was so delicious, that the cocktail caught on and became a Southern staple.

WHAT DO I NEED TO MAKE THIS COCKTAIL?

Four ingredients are all you need.  It couldn’t be easier.

• Simple syrup – this is just equal parts sugar and water that is boiled and cooled.  I store a small bottle of it in my refrigerator for cocktails, ice tea, iced coffee.
• Fresh mint.  Pick unblemished, deep green mint.  
• Bourbon.  I like Maker’s Mark, but use what you enjoy.
• Crushed ice.  Not ice cubes, not shaved ice, but crushed ice.  I put ice cubes into a ziplock bag and whack it with a rolling pin.  Done.

More Kentucky Derby Recipes:

• Kentucky Hot Browns
• Classic Pimento Cheese
• Country Ham And Biscuits
• Pickled Deviled Eggs
• Barbecue Bloody Mary
• Fresh Peach Bellini
• Decadent Chocolate Bourbon Balls

CLASSIC MINT JULEP

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• Author: Millie from Eats By The Beach
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: Serves 1 1x

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Description

This classic mint julep is the traditional cocktail of the Kentucky Derby.  It is minty, a little sweet, and highlights the full, rich flavor of the bourbon.

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Scale 1x2x3x

Ingredients

½ ounce simple syrup

8 mint leaves, no stems, more for garnish

2 ounces bourbon

Crushed ice

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Instructions

In a Julep cup or a rocks glass, muddle the mint and simple syrup together to release the essential oil in the leaves.  They do not have to be crushed into small bits.

Pour in the bourbon and fill the glass with crushed ice.

Stir well.

Garnish with mint sprigs and enjoy.

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• Category: Starters - Cocktails
• Method: Stir
• Cuisine: Southern

Keywords: classic mint julep, Kentucky Derby, bourbon cocktails, Southern cocktails, mint

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Pimento cheese is such a Southern staple and crazy delicious.  And since it’s also crazy easy, it’s a perfect addition to a Kentucky Derby party!  This tangy and creamy spread is always a hit. They don’t call it the pâté of the South for nothing.

There are as many pimento cheese recipes as there are Southern cooks.  Some are super spicy with cayenne and jalapenos.  Others use only mayonnaise or Greek yogurt and forego the cream cheese.  My Pimento Cheese recipe uses cream cheese for extra flavor and creaminess, and spices but not a lot of heat.  I love serving it with crackers, celery, and carrot sticks.  Heavenly!

WHAT DO I NEED TO MAKE PIMENTO CHEESE

Fortunately, you probably have most of the ingredients in your pantry already.  The other items can be found in almost any grocery store.

• Cream cheese.  You’ll need an entire block at room temperature so it mixes with the other ingredients easily.
• Mayonnaise.  Use a good quality mayo.  I like Helmann’s, some swear by Duke’s, so use your favorite brand.
• Garlic powder, onion powder, white pepper for flavor.  If you don’t have white pepper, use black pepper.
• Worchestershire sauce – just a bit.  It adds a ton of flavor.
• Hot sauce for some spice.  Feel free to add more or less to suit your tastes.
• Shredded cheddar cheese.  I like using extra sharp cheddar cheese, but again, use what you like best.  But whatever cheddar you use, shred it yourself with a box grater or food processor.  The bags of shredded cheese have a powdery coating to keep the cheese from clumping together and it will feel grainy in the recipe.  Not a pleasant mouthfeel.
• Jarred pimento peppers – you can find these in the pickle section of your grocery, usually by the roasted red peppers.  They come in strips or chopped.  If you can’t find them, you could use jarred roasted red peppers in a pinch.

HOW DO I SERVE PIMENTO CHEESE?

• Crackers are always good with this spread.  As are crostini, melba toasts, etc.
• Vegetables for dipping or stuffing.  Carrot sticks for dipping or stuff it into a celery stick or baby bell pepper.
• Top your burgers with a spoon of pimento cheese and let it melt onto the meat.  Are you salivating yet?
• Use it as a sandwich spread or as a filling for grilled cheese.
• Mix it into your deviled eggs for an insane treat.

Complete your Kentucky Derby party with a few of these recipes:

• Country Ham And Biscuits
• Goat Cheese Caprese Bruschetta
• Glazed Bacon Wrapped Onion Rings
• Pickled Deviled Eggs
• Shrimp Cocktail
• Crispy, Spicy Roasted Chickpeas
• Savory Roasted Garlic And Parmesan Palmiers
• Honey Bourbon Glazed Scallops

CLASSIC PIMENTO CHEESE

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• Author: Millie from Eats By The Beach
• Prep Time: 15 minutes
• Total Time: 15 minutes
• Yield: Serves 8 1x

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Description

This Classic Pimento Cheese spread is a perfect addition to your Kentucky Derby party menu!  Rich, creamy, and a little spicy, this easy spread is ready in less than 30 minutes and sure to be a hit.

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Scale 1x2x3x

Ingredients

8 ounces cream cheese, cubed, room temperature

½ cup mayonnaise (I like Helmann’s)

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon white pepper

1 teaspoon Worchestershire sauce

1 teaspoon hot sauce

2 ½ cups shredded extra-sharp cheddar cheese (shredded from a block of cheddar, not pre-shredded)

4 ounces pimento peppers, well-drained and chopped

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Instructions

In a large bowl, add the cream cheese, mayonnaise, garlic powder, onion powder, white pepper, Worchestershire sauce, and hot sauce. 

With a hand mixer combine all of the ingredients until very well mixed.

Use a wooden spoon to fold the pimento peppers and cheddar cheese into the cream cheese mixture.  If you like a creamier spread without the shreds of cheese, mix with the hand mixer.

Scrape the pimento cheese into a covered bowl and chill for at least one hour.

30 minutes before serving, remove the cheese from the refrigerator and allow it to rest (and soften).  

Serve with crackers, vegetables, crostini, or as a filling for sandwiches.

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• Category: Starter - Appetizer
• Method: Mix
• Cuisine: Southern

Keywords: classic pimento cheese, appetizer recipes, Kentucky Derby recipes, party recipes, Southern food, cheese recipes

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