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.


Farmer’s Market Vegetable Frittata

Don’t be jealous, but we have one of the best little farm stands here on the OBX. I know you think yours is good too, and it’s true – anyone selling fresh produce straight or straight-ish from the farm is good stuff. But ours is a little blue shack called Tarheel Too Produce, run by the nicest guy named Ed, and I think I got all my veggies for this frittata for like 75 cents. Not really, but his prices are great and the quality is the best. My favorite is when the veggies are small, because I think they’re more flavorful that way, and still covered in dirt. Like, yes, I am eating from the earth, thank you very much.

farmer's market vegetable frittata on a cutting board with a slice cut out
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Balsamic Steak and Apple Salad

Oh man, am I a sucker for a salad. Good salads. Like, reaaaallllly really good ones. This is because, I have a finely tuned Salad Lame-dar which easily detects such disappointing features as wateriness, blandness, and lack of crunch and contrast. Enter, my new sweetheart: Balsamic Steak and Apple Salad. Cannot get enough of this! Thinly sliced, seared flank steak, sauteed apples caramelized with a little brown sugar and balsamic vinegar, tossed with arugula, green onions, funky/salty blue cheese, and pralines… Aggghh! I can’t with this. I love it so much.

steak and apple salad with arugula, blue cheese, and chopped pralines in a green bowl with a fork
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Vegetable Samosas

Vegetable Samosas: the result of a hungry prowl around the kitchen. Scratch that – the flaky, spicy, delicious, veggie-packed result of a hungry prowl. Mashed red potatoes, sweet peas that were on the verge of frostbite in my freezer, and spinach. And the requisite (for me) sauteed onions, garlic, ginger, serrano peppers, and spices. (OMG -the spices, you guys… this is the best use of cumin seed I’ve found in a long, long time. We’ll get there in a sec.) The flavors in this recipe are a total win for me but you could really, truly, probably work any vegetables (or meat) into these bewitching little hand pies. Basically, use this recipe as a guide, blend in whatever you have on hand, love yourself, and eat some samosas.

vegetable samosas cooked, on a baking sheet with parchment paper
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Chicken and Broccoli Bowls with White Wine Pan Sauce

It’s me, back again with the broccoli! I can halfway promise you these broccoli recipes will taper off as we inch towards spring/summer. Maybe. For now, I can’t not share these chicken and broccoli bowls that are SO easy, completely delicious, good for your body, and yep – totally suitable for meal prep!

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Roasted Garlic

Is there an easier way to add bulk flavor to your food than squeezing in some soft, caramely, roasted garlic? I think not. It’s my go-to for bumping up the interest in a simple recipe and a day when I have some waiting for me in the fridge is a good day. Make a bunch in advance and arm yourself with maximum tastiness for any situation. Like, a noodle situation, a cassoulet situation, or a chili situation.

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Roasted Veggie Bowl

Let’s roast all the things! Let’s coat them all in a creamy tahini dressing! And add some pop and zip with a pomegranate walnut salsa! And, let’s prep it all in advance so this does-a-body-good roasted veggie bowl is ready when you are. Heads up: you will *always* be ready for this. The combo of flavors and textures will light up all those “Oooooo!” areas of your brain in the best way and you’ll soon find yourself addicted to the healthy veggie-ness of it all. Cauliflower, chickpeas, squash, onions, apples… Quick meat-related side note: I add diced, roasted chicken breast to this veggie bowl. It’s in the picture, I’m not hiding it. I love chicken, ok? Let’s move on.

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Kale, Butternut Squash, and Pancetta Frittata

The night before last, I had a recipe-fail. It sounded tasty in my head – angel hair pasta with kale and butternut squash, topped with lemon-y parsley bread crumbs and Pecorino Romano. Sounds good, right? Well, it ended up looking and tasting like a ball of yarn. Luckily, this frittata I made last night restored order in the house. Nothing better than a recipe that sounds good and is good, right?

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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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