Arugula Salsa Verde

Arugula Salsa Verde: for when you’re living the grilling life of meats and veggies and need to punch them up with something bright and summery. This is muy muy perfect. It’s tangy, spicy, citrusy, and packed with green things to do your body good. You won’t see me sitting down to eat 4 cups of arugula and a bunch of parsley but I will crush this salsa verde, no problem.

We’ve Arugula Salsa Verde’d (it’s a verb, right?) grilled chicken, steak, grilled cauliflower, cauliflower rice, regular rice, baked potatoes… the list could go on and on. This is a summer go-to, great on everything, everyday sauce. And, BTW, the hardest part of this recipe is hauling out the food processor. (This is the one I just got/took from my mom’s house and I love it – the BEST for making quick work of sauces, marinades, cheese-grating, etc.). I’m not even saying to cut the parsley off the stems, just throw them in. Be as lazy as you want, but do take the time to drain those capers because… salty, salty, salty.

ingredients for arugula salsa verde in a food processor, all green and fresh

OK, ready? I’ve seen all manner of ingredients for salsa verde, some with tomatoes, some with cilantro, and so on. This is what I’ve found to be the best combo for my tart-and-spicy-heat-loving taste buds. Arugula, green onions, parsley, jalapeno, garlic, lemon, capers, S & P, olive oil, and you’re done!

a bowl of arugula salsa verde on a cutting board

Drizzle, dash, and slather this business on anything you like this summer and enjoy!

P.S. If you 💗 bright and fresh green sauces, try my favorite spicy basil sauce from this Spicy Caprese Burger recipe!

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Arugula Salsa Verde

a bowl of arugula salsa verde and a spoon on a cutting board

Arugula Salsa Verde: for when you’re living the grilling life of meats and veggies and need to punch them up with something fresh, bright, and summery.

  • Author: Megan
  • Prep Time: 7 minutes
  • Total Time: 7 minutes
  • Yield: 1 3/4 C 1x


  • 4 C arugula
  • 1 bunch of parsley (stems, too)
  • 5 green onions, root ends removed
  • 1 jalapeno, stem removed and sliced in half
  • 1 garlic clove, peeled
  • zest and juice of 1 lemon
  • 1 T capers, rinsed and drained
  • 1/2 t salt
  • 1/2 t pepper
  • 1/2 C olive oil


  1. Combine all ingredients in a food processor and pulse to combine. Taste and adjust seasoning, if needed.

Jalapeno Feta Beer Bread

Anyone else have jalapenos growing like weeds this summer? Me too and daaaaang they are spicy ones. Thankfully, Joey and I are best friends with the creeping heat of a jalapeno. He prefers them dipped in salt, followed by a shot of tequila on a Friday afternoon. I will take them any way I can get them.

a loaf of Jalapeno Feta Beer bread on a cutting board

For example, in this Jalapeno Feta Beer bread, brimming with salty, cheesy goodness, sweetness from honey, and punctuated with little bursts of spicy heat. Not to mention, the beer adds a nice tang.

This is a home-brewed IPA, courtesy of Joey and our friend Jeremy. I’ve briefly described their home brew project before and expressed my appreciation through steaming bowls of Broccoli Beer Cheese Soup. It’s good stuff. Any kind of beer will do in this recipe, you just need 1 bottle of something. Shout out to my friend Jamie at Savory Saver for giving me the idea to throw beer in the recipe. So smart.

This bread couldn’t be simpler as far as baking goes. Mix together the dry (flour, salt, baking powder), add the wet (honey and beer), mix in cheese and peppers, drizzle with butter and you’re done. These little butter pools are keys to flavor success, don’t skimp.

Jalapeno Feta Beer Bread batter in a loaf pan, drizzled with melted butter

I did dot the top with more feta and jalapenos 15 minutes into the bake time because I like the decoration and how the feta gets toasty brown. If your toppings get too brown before the time is up, just loosely throw a sheet of foil over it. And, ignore that cute pink loaf pan in the photo, I can never rely on bake times when using that pan, everything always takes longer. I kept that in mind with the times listed in this recipe but definitely check your bread with a toothpick before removing it from the oven. And go for a standard loaf pan like this one that is dependable and not moody and stubborn like mine. Also, I just helped Joey paint our deck in the middle of writing this post, you guys. Jack of all trades over here. (Nope, not at all). Have fun, enjoy this spicy, cheesy, beery bread!

a loaf of Jalapeno Feta Beer bread on a cutting board with a slice cut away

*This post contains Amazon Affiliate links!


Jalapeno Feta Beer Bread

a loaf of Jalapeno Feta Beer bread on a cutting board

Jalapeno Feta Beer bread, brimming with salty, cheesy goodness, sweetness from honey, and punctuated with little bursts of spicy heat. Not to mention a pleasing tang from the beer!

  • Author: Megan
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 slices 1x


  • 3 C all purpose flour
  • 1 T baking powder
  • 1 t salt
  • 1/4 C honey
  • 1 12 oz bottle of beer (I used an IPA)
  • 4 T salted butter, melted, + extra for buttering the pan
  • 6 jalapenos, thinly sliced
  • 1 1/4 C crumbled feta


  1. Preheat your oven to 350. Butter a 9 x 5 x 3 loaf pan.
  2. Whisk together the flour, baking powder, and salt in a large bowl. Stir in the beer and honey until combined. Stir in 3/4 of the jalapenos and 1 C of the feta.
  3. Pour half of the butter into the bottom of the loaf pan. Pour the batter into the pan and drizzle the remaining melted butter over top. You should see little pools of butter in the corners of the pan.
  4. Bake for 15 minutes then sprinkle remaining jalapenos and 1/4 C of feta on top. Continue baking for another 35-40 minutes, until a toothpick inserted comes out clean. Serve!


To prevent butter from spilling onto the bottom of your oven during baking, put the loaf pan on a baking sheet covered with foil.

If the jalapenos and feta on top begin to brown too much before time is up, loosely cover the loaf with a sheet of foil and continue baking.

This bread is best eaten warm right out of the oven but is just fine sliced and toasted for a few days after.


Coconut Fried Rice Balls with Spicy Peach Dipping Sauce

We’re doing everything right today with this recipe: Coconut Fried Rice Balls with Spicy Peach Dipping Sauce. Joey and I enjoyed these two nights in a row this week because we have no limits on crunchy fried starchy things with a sweet and spicy dipping sauce. Yeah, that sauce… today is its first appearance on the blog but it won’t be its last; it’s definitely going to pair up with some fish and/or chicken soon. It’s two fresh peaches, 1/2 a jalapeno, and a little coconut cream, in a blender. Coconut cream is kind of a specialty ingredient, I know, but the good news is, it’s also an ingredient in pina coladas, which pair amazingly well with these Coconut Fried Rice Balls. Sooooo… you’re welcome?

coconut fried rice balls on a white plate with a small dish of spicy peach dipping sauce
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Fry Bread

Today, I get to share the best bread ever that I made with Sweet Potato Black Bean Chili the other night! If you’ve never heard of fry bread, it’s a Native American flatbread, that is quickly fried in oil where the inside fluffs up and the outside becomes a crisp golden brown. It lightly crunches in a OMG-this-is-incredible way when you bite into it, just before the soft, pillowy inside melts onto your tongue. While it frequently shows up next to my bowls of chili, we’ll talk later about another highly recommended place for fry bread in your life.

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Roasted Vegetables

Fact: crispy, brown edges on a vegetable are better than mushy/steamed or bland/raw vegetables. Isn’t it nice to know there’s an easy way to achieve the crispy-browns every time, no matter what veggie you’re making? This is the way I do it all the time, every time. Leave a comment if you can possibly find a roast-able veggie this method won’t work for, (I mean, don’t comment “lettuce” or “avocado”…); I just don’t think you’ll find one.

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Broccoli Feta Fritters

broccoli feta fritters, after frying, on a wire rack with a small bowl of horseradish mayo

Here’s a fun way to turn a healthy thing into an unhealthy thing:) Broccoli Feta Fritters! I love a fritter – sweet, savory, cheesy, any kind of fritter – I’ll take it. Are you thinking, “Frying at home: No thanks.”? I promise, this isn’t difficult or too messy. You only need a 1/4″ of oil in the pan, we’re not deep frying anything here. Clean-up will be no big deal. And really, you won’t be thinking about it anyway because you’ll be digging into these crispy outside, tender inside, veggie-loaded fritters. Crunch into the big chunks of broccoli and feta, surrounded by a wafer-thin fried batter, with a little savory bite of onion here and there… so good. Dip them into a little horseradish mayo while you’re at it. 

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