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Yummy Recipes, Los Angeles, CA (2026)

10/02/2026

Italian Sausage Potato Soup with Spinach & Carrots

Ingredients:

1 tablespoon olive oil
1 pound Italian sausage (sweet or hot), casings removed
1 yellow onion, chopped
2 cloves garlic, minced
4 cups chicken broth
4 cups diced potatoes (about 4 medium)
2 carrots, peeled and diced
5 ounces fresh spinach, roughly chopped
1 teaspoon dried Italian seasoning
½ teaspoon salt, or to taste
¼ teaspoon black pepper, or to taste
Grated Parmesan cheese, for garnish (optional)

Instructions:

Sauté Sausage: Heat olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it apart with a spoon, until browned and cooked through. Drain off any excess grease.
Sauté Aromatics and Vegetables: Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the diced potatoes and carrots and cook for 5-7 minutes, stirring occasionally.
Add Broth and Seasoning: Pour in the chicken broth and stir in the Italian seasoning, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes and carrots are tender.
Stir in Spinach: Stir in the roughly chopped fresh spinach and cook until it wilts, about 1-2 minutes.
Return Sausage: Return the cooked Italian sausage to the soup and stir to combine. Heat through if needed.
Serve: Ladle the Italian Sausage Potato Soup into bowls. Garnish with grated Parmesan cheese, if desired.

Enjoy this warm and satisfying soup!

10/02/2026

Strawberry Spinach Salad with Blueberries, Pecans, Feta, and Balsamic Dressing

Ingredients:

For the Salad:

6 cups fresh spinach, washed and dried
1 cup fresh strawberries, hulled and sliced
1 cup fresh blueberries
½ cup pecans, roughly chopped
½ cup crumbled feta cheese

For the Balsamic Dressing:

¼ cup olive oil
3 tablespoons balsamic vinaigrette
1 tablespoon honey
½ teaspoon Dijon mustard
Pinch of salt
Pinch of black pepper

Instructions:

Prepare Salad Greens and Berries: In a large salad bowl, combine the fresh spinach, sliced strawberries, and fresh blueberries.
Add Nuts and Cheese: Gently add the roughly chopped pecans and crumbled feta cheese to the bowl.
Make Balsamic Dressing: In a small bowl or jar, whisk together the olive oil, balsamic vinaigrette, honey, and Dijon mustard until well combined. Season with a pinch of salt and black pepper to taste.
Dress the Salad: Just before serving, pour the balsamic vinaigrette over the salad.
Toss Gently: Gently toss all the ingredients together until the spinach and fruit are lightly coated with the dressing.
Serve: Serve the Strawberry Spinach Salad immediately and enjoy its wonderful combination of sweet berries, creamy cheese, crunchy nuts, and tangy dressing!

Enjoy this vibrant and easy salad!

10/02/2026

Mediterranean Salmon & Rice (30 Minute Meal!)

Ingredients:

1 tablespoon olive oil
1 pound salmon fillets, skin on or off, cut into 2 portions
1 small red onion, thinly sliced
2 cloves garlic, minced
1 cup uncooked long-grain rice
2 cups vegetable or chicken broth
1 (15-ounce) can chickpeas, rinsed and drained
1 cup cherry tomatoes or grape tomatoes, halved
½ cup Kalamata olives, halved
4 ounces feta cheese, crumbled
Zest of ½ lemon
Juice of 1 lemon
1 tablespoon dried oregano
Salt and freshly ground black pepper to taste
Fresh parsley, chopped (for garnish)

Instructions:

Cook the Rice: Heat olive oil in a medium saucepan over medium heat. Add the thinly sliced red onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the uncooked rice and stir to coat with the oil and aromatics. Pour in the vegetable or chicken broth, lemon zest, and dried oregano. Season with salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all the liquid is absorbed and the rice is tender. Stir in the rinsed and drained chickpeas and halved tomatoes during the last 5 minutes of cooking to warm them through.
Cook the Salmon: While the rice is cooking, season the salmon fillets with salt and pepper and the juice of ½ lemon. Heat a separate skillet over medium-high heat (you can use the same one after the rice is done if you prefer to minimize dishes). Add a little more olive oil if needed. Cook the salmon for 4-6 minutes per side, depending on thickness, until it is cooked through and flakes easily with a fork.
Assemble and Serve: Fluff the lemon rice mixture with a fork and stir in the halved Kalamata olives and crumbled feta cheese. Divide the rice among plates and top with the cooked salmon. Garnish with fresh chopped parsley.

Enjoy this flavorful and quick Mediterranean-inspired meal!

10/02/2026

Apple Cranberry Spinach Salad for Spring!

Ingredients:

For the Salad:

6 cups fresh spinach, washed and dried
2 crisp apples (such as Fuji or Gala), cored and thinly sliced
½ cup dried cranberries
½ cup crumbled goat cheese or feta cheese
¼ cup chopped walnuts or pecans

For the Dressing:

3 tablespoons olive oil
2 tablespoons apple c***r vinegar
1 tablespoon honey or maple syrup
1 teaspoon Dijon mustard
Pinch of salt
Pinch of black pepper

Instructions:

Prepare Salad Ingredients: In a large salad bowl, combine the fresh spinach, thinly sliced apples, dried cranberries, and crumbled goat cheese or feta cheese. Sprinkle the chopped walnuts or pecans over the top.
Make Dressing: In a small bowl or jar, whisk together the olive oil, apple c***r vinegar, honey or maple syrup, and Dijon mustard until well combined. Season with a pinch of salt and black pepper to taste.
Dress the Salad: Just before serving, pour the dressing over the salad.
Toss Gently: Gently toss all the ingredients together until the spinach and apples are lightly coated with the dressing.
Serve: Serve the Apple Cranberry Spinach Salad immediately and enjoy its delightful combination of sweet, tart, and creamy flavors with a bit of crunch!

This salad is perfect for a light lunch, a side dish at a spring gathering, or a healthy snack.

10/01/2026

Apple Spinach Salad with Honey-Mustard Lemon Dressing

Ingredients:

For the Salad:

6 cups fresh spinach, washed and dried
2 crisp apples (such as Honeycrisp or Fuji), cored and thinly sliced
½ cup crumbled goat cheese or feta cheese
¼ cup dried cranberries or raisins
¼ cup chopped walnuts or pecans

For the Honey-Mustard Lemon Dressing:

3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon honey
1 tablespoon Dijon mustard
Pinch of salt
Pinch of black pepper

Instructions:

Prepare Salad Ingredients: In a large salad bowl, combine the fresh spinach, thinly sliced apples, and crumbled goat cheese or feta cheese. Add the dried cranberries or raisins and chopped walnuts or pecans.
Make Honey-Mustard Lemon Dressing: In a small bowl or jar, whisk together the olive oil, fresh lemon juice, honey, and Dijon mustard until well combined. Season with a pinch of salt and black pepper to taste.
Dress the Salad: Just before serving, pour the honey-mustard lemon dressing over the salad.
Toss Gently: Gently toss all the ingredients together until the spinach and apples are lightly coated with the dressing.
Serve: Serve the Apple Spinach Salad immediately and enjoy its delightful combination of sweet apples, creamy cheese, crunchy nuts, and tangy-sweet dressing.

This salad is perfect as a light lunch or a refreshing side dish!

10/01/2026

Italian Sausage Pasta with Spinach, Mushrooms, and Marinara Sauce (No Cream, No Cheese, Dairy-Free)

Ingredients:

1 pound pasta (penne, rigatoni, or shells work well)
1 pound Italian sausage (sweet or hot), casings removed
8 ounces cremini mushrooms, sliced
5 ounces fresh baby spinach, roughly chopped
4 cloves garlic, minced
1 (24-ounce) jar marinara sauce
1 cup vegetable broth
2 tablespoons nutritional yeast (for a cheesy flavor)
2 tablespoons chopped fresh basil
1 tablespoon olive oil
Salt and freshly ground black pepper to taste
Optional garnish: Red pepper flakes for heat

Instructions:

Cook Pasta: Cook the pasta according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.
Brown Sausage: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it apart with a spoon, until browned and cooked through. Drain off any excess grease.
Sauté Mushrooms and Garlic: Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they release their liquid and start to brown, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Add Marinara and Broth: Pour in the marinara sauce and vegetable broth. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
Stir in Spinach and Nutritional Yeast: Add the roughly chopped spinach and nutritional yeast to the sauce. Stir until the spinach wilts, about 1-2 minutes, and the nutritional yeast is incorporated.
Season: Season the sauce with salt and freshly ground black pepper to taste. Add red pepper flakes if desired.
Combine with Pasta and Basil: Add the cooked and drained pasta to the skillet with the sauce and sausage mixture. Toss to coat everything evenly. Stir in the chopped fresh basil. Add a little of the reserved pasta water if the sauce seems too thick.
Serve: Serve hot.

Enjoy this flavorful and comforting Italian sausage pasta that's naturally dairy-free!

10/01/2026

Mediterranean Chicken Feta Pasta sounds like a vibrant and flavorful dish! Here's a recipe for it:

Mediterranean Chicken Feta Pasta

Ingredients:

1 pound pasta (penne, rotini, or farfalle work well)
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
1 red bell pepper, chopped
1 zucchini, chopped
1 cup cherry tomatoes or grape tomatoes, halved
3 cloves garlic, minced
5 ounces fresh spinach, roughly chopped

½ cup Kalamata olives, halved
4 ounces feta cheese, crumbled
¼ cup chopped fresh basil
2 tablespoons lemon juice
1 teaspoon dried oregano
½ teaspoon salt, or to taste
¼ teaspoon black pepper, or to taste

Instructions:

Cook Pasta: Cook the pasta according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.
Sauté Chicken and Vegetables: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until golden brown and cooked through. Season with salt and pepper. Remove the chicken from the skillet and set aside. Add the chopped red bell pepper and zucchini to the skillet and cook until slightly tender, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Add Tomatoes and Spinach: Add the halved cherry tomatoes and chopped spinach to the skillet. Cook until the spinach wilts, about 1-2 minutes.
Stir in Olives and Feta: Stir in the halved Kalamata olives and crumbled feta cheese.
Add Lemon Juice and Herbs: Stir in the lemon juice, chopped fresh basil, and dried oregano.
Combine Everything: Add the cooked pasta and cooked chicken back into the skillet with the vegetables and feta mixture. Toss gently to coat everything evenly. Add a little of the reserved pasta water if the sauce seems too thick.
Season and Serve: Taste and adjust seasoning with salt and pepper as needed. Serve immediately.

Enjoy this healthy and flavorful Mediterranean-inspired pasta dish!

10/01/2026

Creamy Chicken Pesto Pasta with Roasted Cherry Tomatoes and Pine Nuts

Ingredients:

1 pound pasta (penne, rotini, or fusilli work well)
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 pint cherry tomatoes
3 tablespoons olive oil, divided
4 cloves garlic, minced
½ cup heavy cream
½ cup basil pesto
¼ cup grated Parmesan cheese
¼ cup pine nuts, toasted
Salt and freshly ground black pepper to taste
Fresh basil leaves, for garnish

Instructions:

Roast Cherry Tomatoes: Preheat oven to 400°F (200°C). Toss the cherry tomatoes with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes, or until the tomatoes are slightly blistered and softened.

Cook Pasta: Cook the pasta according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.
Sauté Chicken: While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces and sauté until golden brown and cooked through. Season with salt and pepper. Remove the chicken from the skillet and set aside.
Sauté Garlic: Add the remaining 1 tablespoon of olive oil to the skillet. Add the minced garlic and cook for about 30 seconds until fragrant (do not brown).
Make Creamy Pesto Sauce: Stir in the heavy cream and basil pesto into the skillet with the garlic. Bring to a gentle simmer and cook for 2-3 minutes, stirring occasionally. Stir in the grated Parmesan cheese until melted and the sauce thickens slightly. Season with salt and freshly ground black pepper to taste. Add a little of the reserved pasta water if the sauce seems too thick.
Combine Everything: Add the cooked pasta, roasted cherry tomatoes, and cooked chicken to the skillet with the creamy pesto sauce. Toss gently to coat everything evenly.
Stir in Pine Nuts: Stir in the toasted pine nuts.
Garnish and Serve: Serve immediately, garnished with fresh basil leaves.

Enjoy this delicious and aromatic chicken pesto pasta!

09/30/2026

Summer Berry Spinach Salad with Blueberries, Raspberries, Mandarins, Pecans, and Balsamic Dressing

Ingredients:

For the Salad:

6 cups fresh spinach, washed and dried
1 cup fresh blueberries
1 cup fresh raspberries
1 cup mandarin orange segments, drained
½ cup pecans, roughly chopped

For the Balsamic Dressing:

¼ cup olive oil
3 tablespoons balsamic vinaigrette
1 tablespoon honey
½ teaspoon Dijon mustard
Pinch of salt
Pinch of black pepper

Instructions:

Prepare Salad Greens and Berries: In a large salad bowl, combine the fresh spinach, blueberries, and raspberries.
Add Mandarins and Pecans: Gently add the drained mandarin orange segments and roughly chopped pecans to the bowl.
Make Balsamic Dressing: In a small bowl or jar, whisk together the olive oil, balsamic vinaigrette, honey, and Dijon mustard until well combined. Season with a pinch of salt and black pepper to taste.
Dress the Salad: Just before serving, pour the balsamic vinaigrette over the salad.
Toss Gently: Gently toss all the ingredients together until the spinach and berries are lightly coated with the dressing.
Serve: Serve the Summer Berry Spinach Salad immediately and enjoy its delightful combination of sweet berries, citrus, crunchy nuts, and tangy dressing!

This salad is easy to make, vibrant in color, and perfect for sharing outdoors at potlucks, picnics, and parties throughout the summer!

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