[Photographs: Vicky Wasik, J. Kenji López-Alt]

If your extended family gets together for dinner only a couple times a year, you'll want to make each of these meals count with a show-stopping centerpiece. The holiday season is a time when cooks across the country put their best foot forward with elegant roasts of all kinds, and we have 26 festive recipes that will help you join them, regardless of what meat (or vegetable) you want to serve, what budget you're working with, and how much effort you're willing to put into the dish. Keep reading to find the perfect roast for your holiday dinner, from prime rib and slow-roasted pork shoulder to glazed ham and a vegan Wellington.

Lamb

[Photograph: Vicky Wasik]

Crown roast of lamb is without question one of the ultimate holiday roasts—gorgeous, delicious, and luxuriously expensive. Given the price, you definitely want to cook it right. That means using a technique called the reverse sear, which involves cooking the meat most of the way through in a very low oven, then blasting it under the most intense heat your oven is capable of to brown the surface.

Crown Roast of Lamb With Couscous Stuffing and Pistachio-Mint Sauce Recipe »

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[Photograph: J. Kenji López-Alt]

The gamey taste of lamb can be divisive: Some people love it, some find it a turn-off. Most of that flavor is found in the fat, so trim the fat off of a boneless leg to make a roast that's mild enough for the whole family. You have plenty of options for flavoring leg of lamb—here, we use a simple marinade of garlic, rosemary, lemon zest, and anchovies. The anchovy enhances the lamb's savoriness, but won't taste one bit fishy.

Slow-Roasted Boneless Leg of Lamb With Garlic, Rosemary, and Lemon Recipe »

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[Photograph: Joshua Bousel]

Extrapolating from the classic combination of lamb and mint, here we stuff a leg of lamb with a mild, herbal mint pesto, complemented with the rich, pungent flavor of roasted garlic. You could easily cook this using the same reverse-sear technique described in the previous leg of lamb recipe, but if you happen to be celebrating the holidays someplace warm and want to save space in the oven, consider firing up the grill instead.

Grilled Garlic- and Mint Pesto–Stuffed Leg of Lamb Recipe »

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[Photograph: Daniel Gritzer]

Typical Sichuan spices, like cumin, dried red chilies, fennel seed, star anise, and mouth-numbing Sichuan peppercorns, might seem unexpected in a roast served as part of an all-American holiday spread. But given that lamb is so common in northwest China, we find these flavors perfectly appropriate. To tame the heat from the spice rub, serve the lamb with a refreshing salad of celery, cucumber, radishes, carrots, mint, and cilantro.

Sichuan Roast Leg of Lamb With Celery-Mint Salad Recipe »

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Pork

[Photograph: Vicky Wasik]

Pork loin is easier on the wallet than lamb, but just as tasty when cooked right. Again, we recommend the reverse-sear method here, and advise you not to cook the meat to death—modern pork is totally safe when cooked to medium, so don't be afraid of a little pink. For a cozy winter meal, we love pairing a tender, browned roast pork with a medley of roasted root vegetables, like carrots, parsnips, and turnips.

Pork Loin Roast With Winter Vegetables Recipe »

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[Photograph: Emily and Matt Clifton]

To make this extra-impressive roasted pork loin, you'll have to get friendly with your local butcher—ask them to get you a loin with the skin and fat cap left on. You'll also want your butcher to partially detach the bones, allowing you to stuff the pork with thyme, rosemary, and garlic. If you score the skin and start dry-brining the loin a few days before you roast it, you'll be rewarded with tender meat underneath crispy crackling.

Garlic- and Herb-Roasted Pork Loin With Crackling and Spiced Apple Chutney Recipe »

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[Photograph: J. Kenji López-Alt]

It may be a time-consuming project, but slow-roasted pork shoulder provides one of the best ratios of effort to reward of any roast we know. Just season the pork with salt and pepper, and toss it in the oven for a full eight hours. For that minimal amount of work, you'll end up with meltingly tender meat, shatteringly crisp skin, and very satisfied guests.

Ultra-Crispy Slow-Roasted Pork Shoulder Recipe »

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[Photograph: J. Kenji López-Alt]

Traditional porchetta is made with pork loin that's cut so the belly is still attached. This causes problems because the two cuts cook totally differently—get the belly hot enough for long enough to tenderize it, and the loin is going to turn out dry. Our solution is to just get rid of the loin entirely and make an all-belly porchetta instead. Luckily, it's a method that produces terrific results: juicy, extra-aromatic pork, with a crispy and salty skin.

All-Belly Porchetta Recipe »

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[Video: Serious Eats Team]

Looking for a presentation that's just as stunning as crown roast of lamb, but in a leaner, more affordable package? The pork version of the dish is similarly juicy and flavorful and looks equally impressive. Use the same reverse-sear technique to cook it; just know that it will take a little bit longer. For the cleanest presentation, wrap the exposed bone in foil so it doesn't char.

Crown Roast of Pork Recipe »

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[Photograph: J. Kenji López-Alt]

Be careful when cooking city hams: They come precooked, so it's easy to dry them out when reheating. Most city hams are sold vacuum-sealed, so reheating them sous vide makes a lot of sense. After that, we pop them in the oven just long enough to set the glaze—here, a simple one of tart balsamic vinegar and caramelly brown sugar.

Sous Vide City Ham With Balsamic Brown Sugar Glaze Recipe »

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[Video: Natalie Holt]

If you don't own a sous vide circulator, you're not out of luck. It's totally possible to reheat a city ham using the oven alone, with an oven bag or aluminum foil to protect it from the heat. Cook the ham covered until it hits 120°F (49°C), then cook it uncovered with the glaze—in this case, a combination of maple syrup, dark molasses, and whole grain mustard—for another 15 minutes.

Maple-Glazed City Ham Recipe »

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[Photograph: Joshua Bousel]

Don't have a sous vide setup or room in your oven? If you're blessed with a warm climate, you can also heat a city ham on the grill, wrapping it in foil in the same way you would when using the oven. Here, we complement the pork's smoky flavor with a sweet-and-sour glaze of pineapple juice, Coca-Cola, and apple cider vinegar.

Grill-Roasted Coke- and Pineapple-Glazed Ham Recipe »

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Beef

[Photograph: J. Kenji López-Alt]

If there's any holiday roast that could be called the king of them all, it's prime rib—this high-end cut just screams "celebration." But it's got a price tag to match its status, so, as with the crown roast, you'll want to do everything you can to cook it right. How to do that? Yup, the reverse sear is back again! To ensure a nice and crispy exterior and deeply seasoned meat, we suggest salting the roast the day before and letting it sit, uncovered, on a wire rack set in a sheet pan in your fridge overnight.

Perfect Prime Rib With Red Wine Jus Recipe »

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[Photograph: Joshua Bousel]

Beef rib roasts are packed with meaty flavor, so they can stand up to all sorts of intense seasonings. For this grilled roast, that means a crust of sage, thyme, rosemary, marjoram, and sharp Dijon mustard.

Grill-Roasted Herb-Crusted Standing Rib Roast Recipe »

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[Photograph: J. Kenji López-Alt]

Where prime rib is big, brash, and intensely flavored, beef tenderloin is subtler, more tender, and more elegant. It's also extremely lean, which makes it a less forgiving cut to cook. If you pull it from the oven even a few degrees past medium-rare, it'll be dry, so we recommend taking it out just shy of 130°F (54°C). Basting the roast with a mixture of browned butter, thyme, and shallots helps to infuse it with flavor.

Slow-Roasted Beef Tenderloin Recipe »

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[Photograph: J. Kenji López-Alt]

Sometimes food can go so far out of fashion that it becomes retro-cool. It's unclear whether beef Wellington has reached that point yet, but what's certain is that this old-school dish, made by wrapping up beef tenderloin, prosciutto, mushroom duxelles, and foie gras in a crisp puff pastry crust, is ready to make a comeback as an extravagant, labor-intensive, and supremely rewarding holiday centerpiece. We find that a sheet of phyllo dough, rather than the more traditional crepe or slices of ham, makes the best barrier to keep the puff pastry from absorbing too much moisture from the other ingredients.

The Ultimate Beef Wellington Recipe »

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Poultry

[Photograph: J. Kenji López-Alt]

Spatchcocking, also called butterflying, is hands down the best way to cook a turkey—laying the bird out flat means the individual parts heat more evenly, for meat that's better cooked and incredibly crispy skin. You won't get the classic whole-bird presentation, but we think that's a small price to pay for the juiciest, most flavorful turkey you'll ever eat.

Crisp-Skinned Spatchcocked (Butterflied) Roast Turkey With Gravy Recipe »

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[Photograph: J. Kenji López-Alt]

I know, I know—the holidays are all about upholding traditions, and Grandpa isn't too keen on the odd look of a spatchcocked turkey. If you must cook the bird intact, the best way to do it is on a V-rack set on a baking sheet (for maximum air circulation and crispy skin) that's in turn placed on a Baking Steel (which will radiate heat toward the slower-cooking legs). It might not turn out quite as tasty as a spatchcocked turkey, but it'll come pretty close.

The Best Simple Roast Turkey With Gravy Recipe »

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[Photograph: J. Kenji López-Alt]

Cooking a whole turkey with stuffing inside presents another problem: It may be great for presentation, but the stuffing needs to hit 145°F (63°C) to be safe to eat, and by that time the turkey is going to taste like cardboard. Our solution is to par-cook the stuffing before it goes in, ensuring that it hits a safe temperature just as the turkey finishes cooking.

Easy Stuffed Roast Turkey With Giblet Gravy Recipe »

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[Photograph: J. Kenji López-Alt]

Spatchcocking is the best way to cook a whole turkey, but if I'm being honest, I have to admit it's not my favorite turkey recipe. That honor goes to this totally nontraditional turkey "porchetta," made by rolling a turkey breast up with a curing mixture of spices and herbs, then roasting it. Actually, even that's a lie: My real favorite turkey recipe is this unbelievably juicy and flavorful deep-fried, sous vide turkey porchetta.

Turkey Porchetta Recipe »

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[Photograph: J. Kenji López-Alt]

Spatchcocking doesn't just work for turkey; it's also the best way to roast a chicken. The look of it may be unfamiliar to you, but the technique is simple, requiring only that you cut out the backbone with a pair of poultry shears or good-quality kitchen shears and flatten out the bird. Removing the backbone has the added benefit of giving you some bones with which to make a simple jus while the chicken cooks.

Butterflied Roasted Chicken With Quick Jus Recipe »

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[Photograph: Vicky Wasik]

The classic Italian technique of cooking chicken under a brick (or beneath a second cast iron or aluminum skillet) yields wonderfully crisp skin and juicy meat in less time than your average roasted bird. Marinate the chicken with garlic, lemon juice, and minced aromatics to give it extra flavor before roasting it to a perfect golden brown.

Italian Roast Chicken Under a Brick (Pollo al Mattone) Recipe »

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[Photograph: Vicky Wasik]

Done right, roast goose is a wonderfully flavorful and impressive holiday centerpiece. The trick is making sure the goose's high volume of fat renders properly without the meat becoming tough and overcooked. This recipe, adapted from Cook's Illustrated, does that by pricking the skin and blanching the goose before roasting. We also dry-brine the bird, to guarantee even juicier meat and crisp, flavorful skin. Serve it with gravy and our prune and apple stuffing with chestnuts for a totally delicious, totally old-school holiday feast.

Crisp-Skinned Roast Goose and Gravy Recipe »

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[Photograph: Vicky Wasik]

Duck à l'orange is a classic French recipe featuring a whole roasted duck with crispy, crackling skin and an aromatic sweet-sour sauce known as sauce bigarade. While duck à l'orange is often cloyingly sweet with a heavy, syrupy sauce, this recipe calls for bitter oranges, which balance the dish's sweetness and cut through the rich and fatty duck (if you can't find bitter oranges, we give you the option of substituting a mixture of navel oranges and lemons). The full recipe takes several hours, and is sure to impress even your grumpiest relatives.

Duck à l'Orange Recipe »

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Vegetarian

[Photograph: J. Kenji López-Alt]

Sure, this vegan take on beef Wellington is more work than some other roasts, but it's an incredible dish that's guaranteed to make the vegetarian and vegan guests at your table feel loved. A mix of mushrooms cooked three ways, roasted carrots, dehydrated beans, braised cashews, and aromatics, all wrapped up in layers of phyllo dough, creates a centerpiece that meat-eaters are bound to enjoy just as much. Cut down on your day-of labor by making the mushroom duxelles, roasted carrots, and bean/cashew mixture in advance and storing them in the refrigerator.

Vegetables Wellington (The Ultimate Vegan Plant-Based Holiday Roast) Recipe »

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[Photograph: Vicky Wasik]

These adorable glazed roast pumpkins, stuffed with mushrooms, kale, kabocha squash, and Gruyère, make a centerpiece with every bit as much wow factor as a whole roast turkey or handsome leg of lamb. Plus, they can be made in multiple stages, or even assembled entirely in advance and reheated, giving you extra flexibility that'll come in handy as your kitchen fills up with friends (and dishes). Par-roast the pumpkins before stuffing them to ensure every component turns out well cooked—yes, you can eat the pumpkins themselves, too!

Stuffed Roast Pumpkins Recipe »

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This almond flour muffin recipe uses oat flour for a healthy gluten-free muffin base that can be easily adapted! This variation combines crunchy almonds, poppy seeds, and sweet summer peaches. These poppy seed almond flour muffins with peaches make a quick breakfast with loads of texture and flavor. 

With both a toddler and an infant in the mix, I need to keep a supply of grab-able options handy if I want to feed myself breakfast before noon. A batch of these poppy seed almond flour muffins with peaches do the trick. The day we got home from the hospital with Ira last month, a neighbor brought over a batch of homemade gluten-free muffins. Those muffins gave us fuel early in the morning and while rocking the baby in the middle of the night for a solid week. While I’ve always shown up to meet a friend’s new baby with  a tray of mac and cheese or lasagna, I might adjust that now. Freshly baked muffins make an excellent gift for new parents. A lightly sweetened muffin treat can do wonders for sleep deprivation.

These poppy seed almond flour muffins with peaches are the first recipe in a year-long partnership with Diamond Nuts. I’ve written about my family connection to almond and walnut orchards in the past. Growing up as a Northern California native where the almond orchards greet you for miles on your way into town, family-owned nut orchards were a predominant fixture of my childhood. As an adult, I’m realizing just how influential that experience was on me and how large of a role nuts play in my own cooking and baking.

Take my freezer, for example.

In my two-tier freezer drawer, the entire top shelf is dedicated to nuts. NUTS. Yes, I realize that nuts don’t need to be frozen, but I’ve got such an assortment that I keep them there to stay fresh. This way I don’t have to toss out any stale nuts that got lost in the back of a cabinet. Plus, that’s how my mom did it, so that’s just how its done, obviously. Just in the almond collection, I’ve got whole raw almonds, toasted almonds, marcona almonds, slivered almonds, sliced almonds – all snuggled into my freezer drawer. And that barely touches the lot.

So, it seems, I squirrel nuts in my freezer. In my defense, I’m always prepared to make these almond poppy seed muffins.

Poppy Seeds + Almond Flour + Peaches + Almonds

When the welcome new baby muffin supply from the neighbors ran out, I baked a few batches of these peach poppy seed almond flour muffinsfor our week of breakfasts. Using only pantry-staples (or freezer-staples, as the case may be), these protein-rich muffins take you on a textural adventure. Cake-like muffin base, crunchy slivered almonds studded throughout, pockets of soft peaches, and crispiness from slivered almonds and poppy seeds.

To squeeze in time between toddler and newborn to make muffins, I roped Zoella into baking muffins with me. Her excitement for baking muffins ramped up while she grabbed our matching cat aprons and peaked just as she finished eating all the slivered almonds and chopped peaches leftover after measuring. She just as quickly left me to play lead chef in her own play kitchen.

We later traded our creations – one almond flour muffin for one pot of animal puzzle pasta. “Here you go Mama, it’s dinner. Don’t eat the animals, Mom – just pretend!” Noted.

How to make poppy seed almond flour muffins

The gluten-free base for these muffins comes from a combination of almond flour and oat flour, with the oat flour creating the cake-like crumb. To stay on the healthy side of the muffin divide, the muffins are lightly sweetened, with honey used for half the sweetener. These are the required elements and the rest can be adjusted and adapted to your pantry or season.

Here I’ve added poppy seeds to intensify the nuttiness, but they muffins will still bake up if they’re left out. Chopped peaches are folded in to give a burst of summer freshness, but if they’re out of season, sub in frozen blueberries or leave them out entirely. Though note that without the fruit, your muffins will be moderately smaller.

To create a true almond muffin, I’ve used slivered almonds for crunch inside with sliced almonds baked on top for crispiness. Feel free to get creative here. For a fall variation, leave out the poppy seeds, swap in maple syrup and chopped apples, and trade the almonds for chopped walnuts or hazelnuts. If you keep a Diamond Nut supply like mine, these muffins are rife with possibility.

How to get the most flavor from poppy seed muffins

Perhaps my obsession with poppy seeds comes from nostalgia for the store-bought almond poppy seed muffins we took camping growing up. Many sources will tell you that poppy seeds offer only texture and no flavor in muffin. While the texture is a definite bonus, there’s a key to extracting the nuttiness from poppy seeds. Soaking poppy seeds in the liquid ingredients will intensify and bring out their woodsy nutty notes. Alternatively, so will grinding them, but that won’t leave you with the classic polka-dotted muffin you desire.

Disclosure: Special thanks to Diamond Nuts for providing the ingredients for this recipe and sponsoring this post! And thanks to you for supporting the companies that keep Snixy Kitchen cooking!

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Filed Under: almond flour, almonds, muffins, peach, poppy seed

Red Robin Pickle Nickels are fried pickles that you simply must try. Red Robin’s version of fried pickles goes oh so well with the Red Robin Campfire Sauce.

If you are lucky you live near a Red Robin, home of the bottomless french fries! If not, you may need to take a journey to this amazing burger place. Red Robin makes lots of creative and fun food. This place is fun and festive and it has something for the whole family.

Who started making fried pickles first?

It is believed that fried pickles originated in the South. In the South fried foods were very common because fried foods cook quickly, and there is no need to heat up ovens, or spending a lot of time at a hot stove cooking. Until the widespread use of air conditioning, many people in the South looked for quick cooking methods like deep frying to quickly cook their food. The first recorded recipe for fried pickles was in 1960, and it was for sweet pickles fried in pancake batter. This recipe was found in the Oakland Tribune. A few years later, fried pickles showed up in Atkins, Arkansas at the Duchess Drive-Inn. Ever since then, the recipe has continued to evolve and now fried pickles are served at many different restaurants.

What Makes the Fried Pickles at Red Robin so special?

Many places use just seasoned flour or cracker meal for their recipe. If you have never tried these fried pickles before, you will notice that they use cornmeal as part of the breading. The cornmeal really changes the texture and keeps fried pickles from becoming soggy like some can.

Love Red Robin? Check out more of these great flavors

Red Robin Campfire Sauce
Red Robin Screaming Zombie Drink
Red Robin Freckled Lemonade

Easy Cranberry Oatmeal Bars from my Healthy Eating One-Pot Cookbook are great for dessert or breakfast! Make them with whole grain oats and whole wheat flour, coconut oil, and maple syrup.  

When I think about all of the recipes in my new Healthy Eating One-Pot Cookbook, there are two that jump out as being my favorite: Instant Pot Red Curry Ramen and Cranberry Oatmeal Bars. Both of them were instant hits, and I’ve been making them all winter. Even though these recipes only have 10 ingredients each, they have complex, layered flavors that make them seem much more complicated than they actually are. 

When I asked people on facebook which recipe they’d like me to share, I wasn’t sure which recipe I was rooting for. It was a close call, but Cranberry Oatmeal Bars won by a super narrow margin. I’m sharing that recipe here today – if you want the ramen you’ll need to check out the book! 

I’m completely obsessed with these vegan cranberry bars. They’re sweetened with maple syrup and flavored with vanilla extract and a hint of cinnamon. The crumbly oat topping is buttery and sweet, which balances the tart berries perfectly. 

These bars are crisp straight from the oven but will soften overnight if kept in an airtight container. Either way, they’re fantastic. The recipe makes six big, bakery-style bars, but if you’re looking for a treat that’s lower in calories you can easily cut them into nine or even twelve portions and still be satisfied. 

Tips for making cranberry oatmeal bars:

The best way to make these oatmeal bars is with fresh cranberries, but frozen berries work too. I couldn’t find either variety last weekend, so I made this batch with sugar-free raspberry preserves. Raspberries are pretty tart, so they make a great stand-in for cranberries in this recipe. The bars will be thicker and more colorful if you use whole berries, but they taste great either way.

This is actually a swap that I suggest in the book. One of my favorite parts of the book is that every single recipe has a tip that will help you pick the best ingredients, make smart swaps, or repurpose your leftovers. The book has 101 recipes in it, but when you include the variations from the tips there are really so many more! 

I put these cranberry oatmeal bars in the dessert chapter of the book but, if you’re anything like me, you’ll be tempted to sneak one for breakfast!

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

I’m obsessed with these cranberry bars. The crumbly oat topping is buttery and sweet, which balances the tart berries perfectly. These bars are crisp straight from the oven, but will soften overnight if kept in an airtight container. Either way, they’re fantastic. If you’re anything like me, you’ll be tempted to sneak one for breakfast.

Ingredients

• 1/2 cup coconut oil
• 3/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 1/2 cups rolled oats
• 1 1/2 cups white whole-wheat flour
• 1 teaspoon Celtic sea salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 3 cups fresh cranberries, chopped
• 1 tablespoon sugar
• 2 tablespoons sliced almonds

Instructions

1. Preheat the oven to 350°F.
2. In a large bowl, whisk the coconut oil and maple syrup until smooth. Stir in the vanilla.
3. Gently mix in the oats, flour, salt, cinnamon, and baking soda to form a crumbly dough. Press half the dough onto one side of a sheet pan, forming a layer about 1/2 inch thick.
4. Spread the chopped cranberries over the dough and sprinkle with the sugar.
5. Crumble the remaining dough over the berries. Sprinkle the top with the almonds.
6. Bake for 22 to 25 minutes until light golden brown.
7. Remove from the oven and let cool completely. Cut into 6 bars to serve.

Notes

If fresh cranberries aren’t in season, use frozen. Or, swap them for whole-fruit raspberry preserves and omit the sugar.

Nutrition Information: Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 373 Total Fat: 20g Saturated Fat: 16g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Carbohydrates: 46g Fiber: 5g Protein: 3g

Milkshakes make for a sweet treat all on their own, but Burger King is raising the candy ante for drinks. The fast-food chain now offers a hand-spun vanilla milkshake that’s dotted with a rainbow of M&M candies. The different-colored candies make the drink look like it’s been sprinkled with colorful confetti.

Secrets Fast Food Chains Don't Want You to Know

It’s still winter, but Burger King’s website urges diners to “cool down” with the new shake, which blends vanilla soft serve, M&Ms chocolate candies, and vanilla syrup, crowning the shake with a dollop of whipped topping.

Better not wait too long, though. A Burger King representative told The Daily Meal in an email that the shake is available only while supplies last. It’s priced at $3.99.

While you’re at Burger King, you may want to further satisfy your sweet tooth with a treat that’s returned from the 1990s. A fan favorite, the gooey miniature cinnamon rolls called Cini Minis are back on the restaurant's menu, also for a limited time.

And if you’re still thinking about ordering that shake, sure, M&Ms are tasty and colorful, but they’re a relatively tame ingredient compared to many milkshake add-ins. Marvel at the world’s freakiest milkshakes.

Are you ready for a brand new vegetarian dinner that’s ready in only 20 minutes? *Raises hand!* Then you’ll love this easy 20 minute Cheese Tortellini and Veggies! It will be your family’s new favorite go-to weeknight dinner.

This post is sponsored by Filippo Berio. I was compensated for my time. All opinions expressed here are my own. Thank you for supporting the brands that help make Healthy Seasonal Recipes possible.

It may be the middle of August, but I know a lot of us are already getting back to school, or at least getting ready for it. It’s that time of year that goes from zero to sixty in four and a half seconds. So many birthday parties, sports try-outs, after school activities and social functions on the weekends. So 20 minute dinners like this Cheese Tortellini and Veggies are a life saver!

One of my favorite August events is the Vermont Cheesemakers Festival at Shelburne Farms in Shelburne. Filippo Berio asked me if I was interested in going and of course I said yes! What’s not to love about spending the afternoon strolling around on the shores of Lake Champlain, sipping craft-made beverages and trying the latest gourmet foods.

Filippo Berio was set up under the big tent with ambassadors helping folks take their Pestonality quiz- that’s how festival-goers got to find out which pesto best fits their personality. We all got to sample their pestos too. It’s hard to choose a favorite. I love the black olive one I used for these Cucumber Party Bites, but  I also love the Sun Dried Tomato Pesto I used in this 20 Minute Cheese Tortellini and Veggies recipe. It has so much savory flavor!

How to Make 20 Minute Cheese Tortellini and Veggies

More Recipes (ready in 20 minutes or less) To Try This Month

20 Minute Turkey and Peppers

Mexican Stuffed Peppers

No-cook Zucchini Noodles with Pesto

Easy Sesame Chicken Lettuce Wraps

Chicken Tacos with Poblano Peppers

Source: https://www.healthyseasonalrecipes.com/20-minute-cheese-tortellini-and-veggies/