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Beef Bourguignon Pot Pie

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Rich Beef Bourguignon gets a golden puff pastry makeover in this decadent Beef Bourguignon Pot Pie. The stew is tucked underneath buttery puff pastry and every bite has a mix of braised beef, savory mushrooms and crisp pastry.

Homemade Beef Bourguignon pot pie with golden puff pastry crust.
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About This Recipe

If you’ve made a pot of Julia Child's Beef Bourguignon, you already know it’s a bit of a labor of love, but one that is absolutely worth the effort.

Tender beef slowly braises in red wine with bacon, mushrooms, pearl onions and herbs until the sauce is rich, savory and full of deep flavor. And while I could happily eat it straight from the pot, turning the leftovers into a pot pie is one of my favorite ways to enjoy it all over again.

This Beef Bourguignon Pot Pie takes that rich French stew and tops it with flaky puff pastry that’s baked until golden and bubbly.

Serve the beef pot pie it with a simple arugula salad and a glass of red Burgundy wine to balance all that richness. And if you’re planning a French-inspired dinner, this would be a delicious way to use leftover Beef Bourguignon.

📋 Ingredients

Ingredients for Beef Bourguignon pot pie with puff pastry crust, beef, mushrooms, and pearl onions.
  • Beef Chuck: Look for a well-marbled chuck roast and cut it into 2-inch cubes yourself, so that the pieces stay uniform in size.
  • Bacon: Julia Child calls for lardons, but regular bacon works beautifully. Cook it until the fat renders and the bacon starts to crisp, then use that flavorful fat to brown the beef.
  • Mushrooms: Button or cremini mushrooms both work well. I prefer cutting them into quarters, rather than slicing so they hold their shape and add a hearty bite to the finished pot pie.
  • Pearl onions: Frozen pearl onions are my go-to because they’re already peeled and cook quickly. If using fresh pearl onions, peel and braise them in butter and red wine before adding them to the stew.
  • Red wine: Use a dry, medium- to full-bodied red wine that you enjoy drinking. Burgundy, Côtes du Rhône, or Cabernet Sauvignon all work well. Avoid sweet wines.
  • Cognac: This is optional, but I love the subtle sweetness and depth it adds to the stew and pairs especially well with the mushrooms and herbs.
  • Fresh herbs: Fresh thyme and bay leaves add that classic French flavor. Tie them together with kitchen twine to remove them more easily.
  • Puff pastry: Store-bought puff pastry makes this pot pie especially easy. Keep it thawed but cold, then give it a very light roll before cutting the pastry to fit your baking dishes.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Different Topping: For a more rustic version, top the beef stew with drop biscuits and bake until the biscuits are golden and cooked through. It’ll be more of a Beef Bourguignon cobbler-style pot pie.
  • No Cognac: Leave it out. The stew will still have plenty of depth from the red wine, bacon, herbs, and the slow braise.
  • Pork-free: Omit the bacon and use butter or olive oil to brown the beef.

⏲️ Instructions

Brown the beef in batches until golden on all sides. Don’t overcrowd the pan; a deep crust means rich flavor later.

Coat the beef. Pat the beef cubes completely dry, season with salt and pepper, then lightly coat with flour.

Brown the beef in batches until golden on all sides. Don’t overcrowd the pan; a deep crust means rich flavor later.

Brown the beef. Sear the beef in batches until deeply browned on all sides.

Cook the onions, carrots, and garlic until softened and lightly golden. This builds a flavorful foundation for the sauce.

Sauté the vegetables. Sauté the vegetables until softened. Stir in the garlic and tomato paste and cook for another few minutes.

Pour in the cognac (and carefully flambé if you’d like!), then add the red wine and scrape up the browned bits from the pan. Let the wine reduce slightly before moving on.

Flambé with Cognac. Carefully add the Cognac and ignite with a long lighter or match. Once the flame subsides, scrape up all those browned bits from the bottom of the pot.

Add the beef, bacon, herbs, and broth back to the pot. Bring to a simmer, cover, and transfer to the oven to slow-braise until tender.

Add the wine and stock. Return the beef and bacon to the pot, then add the red wine, beef stock, thyme, and bay leaf. Bring everything to a gentle simmer before transferring it to the oven.

In a separate pan, cook mushrooms and pearl onions in butter and a splash of wine until golden. This adds fresh flavor and texture.

Make the mushrooms and pearl onions. While the stew braises, brown the mushrooms, then simmer with the pearl onions, red wine, thyme, and bay leaf until tender.

Braise the Beef Bourguignon. Cover and braise at 325°F until the beef is fork-tender and the sauce has thickened. Stir the mushrooms and onions into the finished Beef Bourguignon.

Cut the puff pastry to fit the top of the baking dish, leaving a bit of excess dough.

Cut the puff pastry. Use your baking dish as a guide to cut the pastry. Leave about 1 inch of overhang so you can trim and seal the edges.

Top and egg wash. Ladle the Beef Bourguignon into your baking dish, then cover with the puff pastry. Cut a few vents in the center and brush the pastry with beaten egg.

Bake until golden and bubbling. Place the pot pies on a baking sheet and bake at 400°F for 20–25 minutes, until the pastry is golden. Let them rest for 5–10 minutes before serving.

📍 Recipe Tips

  • Make the Stew Ahead: The beef stew gets even better a day or two later and the leftovers are perfect to turn into beef pot pie.
  • Roll the Pastry Lightly: Give the puff pastry a very light roll to make it slightly thinner. This makes it easier to fit over the baking dishes and gives you enough pastry to create a small overhang for trimming.
  • Save the Pastry Scraps: Don't toss the puff pastry scraps! Cut them into strips, add cheese, then twist and bake for a quick cheese straw appetizer.
  • If the Stew is Too Thick: As the stew cools in the refrigerator, it will thicken. Add a splash of beef stock while reheating to loosen the stew a bit.
  • Use a Baking Sheet: Place the assembled pot pies on a baking sheet before baking. Just in case any filling drips or bubbles over.
Homemade Beef Bourguignon pot pie with golden puff pastry crust.

Serving Suggestions

This Beef Bourguignon Pot Pie is substantial enough to be a meal on its own, but here are a few delicious additions that pair well with the pot pie.

  • Baked Brie: Serve as an appetizer with crackers, toasted bread or bell peppers.
  • Arugula Salad with Parmesan: The peppery greens and fresh acidity are especially good alongside the rich beef and pastry.
  • Red Wine: A Burgundy or Pinot Noir is a natural pairing with the braised beef stew. A medium-bodied Côtes du Rhône would also work beautifully.
  • Berry Clafoutis: A clafoutis is a lovely French dessert that is rustic and simple and can easily be made ahead of time.

More French-Inspired Favorites

Beef Bourguignon pot pie with flaky puff pastry crust, tender beef, mushrooms, and pearl onions.
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5 from 7 votes

Beef Bourguignon Pot Pie

Turn rich Beef Bourguignon into a golden pot pie with tender red-wine braised beef, mushrooms, pearl onions and buttery puff pastry. A delicious French-inspired dinner.
Prep Time30 minutes
Cook Time3 hours 25 minutes
Total Time3 hours 55 minutes
Course: Dinner, Main
Cuisine: French
Keyword: Beef Bourguignon pot pie, beef pot pie, beef stew pot pie, French pot pie
Servings: 4 servings
Calories: 678kcal
Author: Samantha Ferraro

Equipment

Ingredients

For the Beef Bourguignon

  • 1-½ pounds beef chuck
  • 4-5 slices of bacon cut into ¼ inch pieces
  • salt and pepper
  • ¼ cup all-purpose flour for dusting the meat
  • 1-2 medium carrots peeled and sliced into ½ inch pieces
  • ½ yellow onion thinly sliced
  • 1 garlic clove finely chopped
  • 2 teaspoons tomato paste
  • 2 tablespoons Cognac
  • 1 cup red wine
  • 1½-2 cups low-sodium beef stock
  • 2-3 sprigs thyme
  • 1 bay leaf

For the Braised Mushrooms and Pearl Onions

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 8 ounces button or cremini mushrooms cut into quarters
  • ½ cup frozen pearl onions
  • ¼ cup red wine
  • ½ teaspoon fresh thyme leaves
  • 1 small bay leaf
  • salt and pepper

For the Pot Pie

US Customary - Metric

Instructions

  • Preheat the oven: Preheat the oven to 350°F. You’ll lower the temperature once the stew goes into the oven.
  • Cook the bacon: Place a Dutch oven over medium heat and add the bacon. Cook until the fat renders and the bacon begins to crisp. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
  • Sear the beef: Pat the beef cubes completely dry with paper towels and season with salt and pepper and lightly dust with flour. Increase the heat to medium-high and sear the beef in batches for 2–3 minutes per side, until deeply browned. Transfer the beef to a plate with the bacon.
  • Sauté the vegetables: Add the carrots and onion to the same pot and cook for about 5 minutes, until softened. Stir in the garlic and cook for 1 minute, then add the tomato paste and cook for another minute.
  • Deglaze with Cognac: Carefully add the Cognac and ignite with a long lighter or match, if desired. Once the flame subsides, scrape up the browned bits from the bottom of the pot.
  • Add the wine and herbs: Return the beef and bacon to the pot. Pour in the red wine and enough beef stock to nearly cover the meat. Add the thyme and bay leaf, season with salt and pepper, and bring to a gentle simmer.
  • Braise the stew: Cover the Dutch oven and transfer to the oven. Immediately lower the temperature to 325°F and braise for 2½–3 hours, or until the beef is fork-tender and the sauce has thickened.
  • Braise the mushrooms and onions: While the stew cooks, heat the butter and olive oil in a skillet over medium heat. Add the mushrooms and cook for about 10 minutes, until deeply browned and their moisture has cooked off. Add the pearl onions, red wine, thyme, bay leaf, and a pinch of salt and pepper. Simmer until the wine has reduced and the onions are tender.
  • Combine the stew: Remove the thyme stems and bay leaf from the beef stew. Stir in the mushrooms and pearl onions. If using leftover Beef Bourguignon, gently reheat it and add a splash of beef stock if the sauce has thickened too much.
  • Prepare the puff pastry: On a lightly floured surface, gently roll each sheet of puff pastry just until slightly thinner, about ⅛-inch thick. Don't over-roll or the pastry may become difficult to handle and won't puff as well.
  • Cut the pastry: Use your baking dishes as a guide to cut pastry rounds, leaving about 1 inch of overhang around the edges. Save the scraps for cheese straws or another puff pastry recipe.
  • Fill the baking dishes: Add the Beef Bourguignon to the baking dish, leaving a little room at the top for the pastry.
  • Top with pastry: Lay the puff pastry over the dish and gently press the edges to seal. Trim any excess pastry, as needed, then cut a few small vents in the center of the crust.
  • Brush with egg wash: Brush the puff pastry with egg wash, making sure to avoid pooling the egg wash around the edges. Sprinkle with a little Kosher salt.
  • Bake the pot pies: Place the baking dishes on a baking sheet and bake at 400°F for 20–25 minutes, or until the puff pastry is deeply golden and the filling is bubbling.
  • Cool and serve: Remove from the oven and let the pot pies rest for 5–10 minutes before serving. The filling will be very hot.

Notes

  • Make it ahead: Beef Bourguignon gets even better after a day or two, and leftovers are perfect for pot pie.
  • Keep the pastry cold: Thaw the puff pastry according to the package directions and keep it chilled until ready to use.
  • Roll lightly: Roll the pastry just until slightly thinner, about ⅛-inch thick, so it’s easy to fit over the baking dishes without becoming too thin.
  • Thick stew: Refrigerated stew will thicken considerably. Add a splash of beef stock when reheating if needed.
  • This stew was enough for a 4-cup souffle mold and 1 cup individual mold.

Nutrition

Calories: 678kcal | Carbohydrates: 45g | Protein: 21g | Fat: 39g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 400mg | Potassium: 861mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2788IU | Vitamin C: 6mg | Calcium: 66mg | Iron: 4mg

Sweet and Sour Cabbage Rolls

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These sweet and sour cabbage rolls are just like Mom made them and are the ultimate comfort food! The cabbage rolls are filled with meat and rice and simmered in a sweet and sour sauce made with brown sugar and fresh lemon juice.

Beef stuffed cabbage rolls in a sweet and sour tomato sauce.
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There are a few dishes that bring me right back to my childhood. My mom's stuffed grape leaves recipe, Passover bimuelos and these sweet and sour stuffed cabbage rolls.

Sweet and Sour Cabbage Rolls

Sweet and sour cabbage rolls are a popular Ashkenazi Jewish recipe and I'm sure every Jewish family has their own version of stuffed cabbage.

There are a lot of different variations, some with raisins or dried fruit, but this is the way my mom made hers: cabbage rolls filled with meat and rice and simmered in a slightly sweet tomato sauce.

My mom also swore by using "sour salt," or citric acid, which gives the sauce its distinctive tart flavor. It's harder to find, so I like to use fresh lemon juice instead for that signature pucker.

Cooked Rice or Uncooked Rice? Since this recipe was first published, I've had a few questions about the rice not cooking through. I have always made these cabbage rolls with uncooked basmati rice, which cooks perfectly and stays tender during baking.

If you prefer, you can also use cooked and cooled rice or cooked minute rice.

Ingredients

Ingredients for sweet and sour cabbage rolls, including rice, ground beef and brown sugar.
  • Green Cabbage: Look for cabbage with nice, round leaves that are in tact.
  • Ground Beef: We make ours with ground beef but ground chicken or turkey would be good options as well.
  • Panko Breadcrumbs: Panko breadcrumbs that are a bit lighter than traditional breadcrumbs.
  • Basmati Rice: Basmati rice is my preferred rice for Jewish stuffed cabbage because the long grains cook up tender and fluffy. My favorite brand is India Gate Basmati Rice.
  • Tomato Sauce: Use an unflavored tomato sauce or puréed tomatoes for a smooth consistency.
  • Tomato Paste: A few tablespoons of tomato paste add sweetness and depth to the sauce.
  • Brown Sugar: Brown sugar adds the sweet element to the sweet and sour sauce.
  • Fresh Lemon Juice: One whole lemon is juiced and adds brightness and tartness to the sweet and sour sauce. Another option is sour salt or citric acid, which is what my mom used when lemons weren't available.
  • Garlic Powder and Paprika: These spices are a bit of a modern twist that I've added. The paprika offers a sweet earthy flavor, while the garlic adds savory depth.
  • Fresh Parsley: Parsley adds a pop of brightness as a garnish.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Different Acid: If fresh lemon juice isn't available, substitute with white vinegar or rice vinegar.
  • Add Raisins: For added sweetness, add ¼ cup of raisins to the ground beef mixture.
  • Slow Cooker Option: Instead of baking, cook the cabbage rolls in the slow cooker on low for 7-8 hours or on high for 4-5 hours until tender.

How to Make Sweet and Sour Cabbage Rolls

Place the whole cabbage in a pot of boiling water and boil until the outer leaves are pliable.

Boil the Cabbage. Bring a large pot of water to a boil and carefully place the whole cabbage in the water. Boil until the outer leaves begin to soften, about 10-15 minutes. 

Use a paring knife to remove the thick stem from the cabbage leaf.

Prep the Cabbage Leaves. Place the cabbage in a colander to cool enough to handle. Cut out the core of the cabbage and peel away whole cabbage leaves. Use a paring knife to remove the thick stem.

Add the egg, panko breadcrumbs, spices and rice to the ground beef mixture.

Make the Meat Mixture. In a large bowl, combine the ground beef, rice, breadcrumbs, egg and spices. Mix until everything just comes together.

Add 2 tablespoons of the beef mixture to the cabbage leaf.

Add Meat to Cabbage Leaf. Take about 1-2 tablespoons of the meat mixture and place it toward the bottom of the cabbage leaf.

Begin to roll up the cabbage roll, tucking in the sides, similar to a burrito.

Make the Cabbage Roll. Roll the cabbage leaf up, tucking in the sides so no meat is exposed, then continue rolling into a tight cabbage roll.

Nestle the stuffed cabbage rolls into a pot.

Add the Cabbage Rolls. Line an oven-safe pot with any extra or torn cabbage leaves, then nestle in the cabbage rolls.

Pour the sweet and sour tomato sauce over the rolled cabbage rolls.

Pour the Tomato Sauce Over. Stir the sweet and sour sauce all over the cabbage rolls.

Cooked stuffed cabbage rolls in a sweet and sour tomato sauce.

Bake. Cover the pot with lid and bake at 350 degrees Fahrenheit for about 50-60 minutes, until the meat is cooked through and rolls are tender.

📍 Stuffed Cabbage Cooking Tips

  • Use Basmati Rice: I recommend uncooked basmati rice, which cooks through and stays tender as the cabbage rolls bake. If using another type of rice, cooking times and liquid absorption may vary.
  • Bake Low and Slow: These stuffed cabbage rolls are baked in the oven at 350°F until the cabbage is tender and meat cooked through You can also simmer them gently on the stovetop.
  • Freeze the Cabbage: For an easy shortcut, freeze the whole cabbage overnight, then thaw it before making the rolls. The freezing and thawing process softens the leaves, making them pliable enough to roll without boiling.
  • Adjust the Sweet and Sour Balance: Taste the sauce before adding it to the cabbage rolls and adjust with more brown sugar for sweetness or fresh lemon juice for extra tang.
  • Make Ahead: Make up to 3 days ahead and refrigerate. Reheat gently on the stovetop, adding a little extra tomato sauce if needed.
Rolled beef cabbage rolls in a pot.

More Jewish Recipes to Try

Sweet and sour cabbage rolls.
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4.62 from 42 votes

Sweet and Sour Cabbage Rolls

These Jewish-style sweet and sour cabbage rolls are filled with a savory mixture of meat and rice and baked in a sweet and sour tomato sauce.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Dinner, Main, Main Course
Cuisine: Jewish
Keyword: Jewish cabbage rolls, stuffed cabbage rolls, sweet and sour cabbage rolls
Servings: 6 servings
Calories: 432kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

  • 1 Head of green cabbage

Meat Mixture

Sweet and Sour Tomato Sauce

US Customary - Metric

Instructions

  • Preheat the oven: Preheat the oven to 350 degrees Fahrenheit.
  • Boil the cabbage: Bring a large pot of water to a boil and carefully place the whole cabbage in the water. Boil until the outer leaves begin to soften, about 10-15 minutes. You can also freeze the cabbage the day before and thaw it before using, which makes the leaves pliable.
  • Prepare the cabbage leaves: Place the cabbage in a colander to cool enough to handle. Cut out the core and gently peel away the whole cabbage leaves. If some leaves tear, that's OK. Double them up with another leaf or use the torn pieces to line the bottom of the pot.
  • Make the filling: In a large bowl, combine the ground beef, spices, chopped parsley, breadcrumbs, rice, and egg. Mix until everything is well combined.
  • Make the sauce: Add all of the sauce ingredients to a bowl and stir to combine. Taste and adjust with more brown sugar for sweetness or fresh lemon juice for extra tang.
  • Trim the cabbage leaves: Use a small paring knife to trim the thick stem from each cabbage leaf.
  • Fill and roll: Take about 1–2 tablespoons of the meat mixture and place it near the bottom of the cabbage leaf. Roll it up, tucking in the sides so no meat is exposed, then continue rolling into a tight cabbage roll.
  • Arrange the cabbage rolls: Line an oven-safe pot with any extra or torn cabbage leaves, then nestle the cabbage rolls into the pot.
  • Add the sauce: Pour the sweet and sour tomato sauce over the cabbage rolls, making sure they're well covered.
  • Bake: Cover the pot with a lid and bake for 50–60 minutes, until the meat is cooked through and the cabbage rolls are tender.
  • Serve: Serve the cabbage rolls with a spoonful of tomato sauce and extra lemon, if desired.

Notes

  • Basmati rice: Use uncooked basmati rice for tender, fully cooked rice in the cabbage rolls.
  • Bake low and slow: Bake at 350°F until the cabbage is tender and the meat is cooked through.
  • Freeze the cabbage: Freeze the whole cabbage overnight, then thaw before using to soften the leaves.
  • Adjust the sauce: Add more brown sugar for sweetness or lemon juice for extra tang.
  • Make ahead: Make up to 3 days ahead and refrigerate. Reheat gently on the stovetop, adding a little extra tomato sauce if needed.
  •  

Nutrition

Calories: 432kcal | Carbohydrates: 48g | Protein: 20g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1050mg | Potassium: 902mg | Fiber: 8g | Sugar: 24g | Vitamin A: 1051IU | Vitamin C: 72mg | Calcium: 136mg | Iron: 4mg

Slow Cooker Cholent (Jewish Beef and Bean Stew)

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Cholent is a hearty Jewish beef stew made with simple ingredients like beef, beans, barley, and potatoes. This slow-cooked dish is rich, savory, and incredibly comforting, with tender beef and vegetables that soak up all that delicious broth.

Homemade cholent served in a bowl with tender beef, potatoes, beans, and barley.
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About This Recipe

Cholent is a hearty Jewish beef stew made with beef, beans, barley, potatoes, onions, and garlic. Traditionally made for Shabbat, it’s cooked low and slow in a slow cooker until the beef is incredibly tender, the beans and barley soak up the rich broth, and the potatoes become perfectly soft. It’s simple, comfort food that gets even better the longer it cooks.

This recipe is based on Claudia Roden’s cholent, which I’m making as part of Foodish’s celebration of her 90th birthday and the 30th anniversary of The Book of Jewish Food. Claudia has spent decades documenting Jewish food and preserving the recipes, traditions, and stories of Jewish communities around the world.

📋 Ingredients

Ingredients for beef and bean cholent with potatoes, onions, pearl barley and spices.
  • Beef Chuck: This cut is great for slow-cooked stews because it has plenty of connective tissue that breaks down during slow cooking, leaving the beef incredibly tender and flavorful.
  • Bone Marrow or Beef Bones: Bone marrow is optional, but highly recommended. They are inexpensive and can be found in the meat department or butcher section.
    • As the cholent cooks, the marrow becomes incredibly soft and can be scooped out and spread over toasted or crusty bread.
  • Dried White Beans: Be sure to soak the dried beans for several hours or overnight before adding them to the slow cooker.
  • Pearl Barley: Pearl barley is a barley grain that has had the outer husk removed. It cooks until tender and releases some starch as it simmers, which helps thicken the stew and gives the cholent its hearty texture.
  • Potatoes: Small to medium yellow potatoes work beautifully here. Peel them, leaving the smaller potatoes whole and cutting larger ones in half. The potatoes become wonderfully tender as they cook and soak up all of that rich beef broth.
  • Onions: Sliced onions add a layer of sweetness and depth to the stew.
  • Stock: You can use beef stock, chicken stock, or even water. Beef stock will give a deeper beef flavor, but there is already plenty of flavor coming from the beef and marrow bones.
  • Spices: Paprika and ground ginger add a subtle warmth to the cholent without overpowering the other ingredients.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Use Different Potatoes: For a slightly sweeter addition, use peeled sweet potatoes cut into large 2-inch pieces. Other suggestions are butternut squash, or small potatoes such as baby Yukon Golds.
  • Add Tomato Paste: For a slightly richer stew, add a few tablespoons of tomato paste or ketchup to the pot.
  • Change the Beans: White beans are classic here, but kidney beans, navy beans, larger white beans, or even a bag of mixed soup beans all work well.
  • Add More Spices: For a little heat, add a pinch of cayenne pepper. You can also add garlic powder, onion powder, or a small amount of cumin for a different flavor profile.

⏲️ Instructions

Sear the beef cubes until caramelized on all sides, then set aside.

Sear the beef. Heat a skillet to medium-high and sear the beef until deeply browned on all sides. Transfer the beef to the slow cooker.

Sauté the sliced onions until lightly golden.

Sauté the onions and garlic. Sauté the onions in the same skillet until softened and lightly browned, scraping up any browned bits from the bottom of the pan. Add the garlic cloves and cook for another minute.

Add the potatoes, beans, barley and stock to the slow cooker cholent.

Build the cholent. Transfer the onions and garlic to the slow cooker with the beef. Add the soaked beans, pearl barley, potatoes, marrow bones and seasonings. Pour in stock, cover and cook on LOW for 12 hours.

Cook the cholent in the slow cooker until the beef and vegetables are tender and stew has thickened.

Skim and serve. Once done, use a spoon to skim excess fat from the surface. Serve the tender beef with the beans, barley, potatoes, and rich broth.

📍 Recipe Tips

  • Dry the Beef Well: Before seasoning, pat it dry with paper towels. Removing excess moisture helps develop better sear.
  • Soak the Beans: Soak the dried beans for several hours or overnight before adding them to the cholent. This helps them cook evenly and become tender during the long cooking time.
  • Skim the Fat: As the cholent cools or rests, some of the fat will rise to the surface. Use a spoon to skim some of the fat.
  • Make It Ahead: Cholent gets even better the next day. Store leftovers in the refrigerator and gently reheat them on the stovetop until warmed through. If the stew is too thick, add a splash of water or stock when reheating.
Traditional Jewish cholent with beef, beans, barley, and potatoes.

Serving Suggestions

Cholent is a complete meal on its own, but if you are serving it for Shabbat, pair it with a loaf of garlic challah to dip into the savory stew.

You can also serve it with a simple chopped salad for a fresh accompaniment.

More Hearty Beef Recipes to Try

Traditional Jewish cholent with beef, beans, barley, and potatoes.
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Slow Cooker Cholent (Jewish Beef and Bean Stew)

This hearty cholent is a slow-cooked Jewish beef stew made with beans, barley, potatoes, and savory spices for an incredibly comforting meal.
Prep Time20 minutes
Cook Time12 hours
Soaking Beans3 hours
Total Time15 hours 20 minutes
Course: Main Course
Cuisine: Jewish
Keyword: beef cholent, cholent recipe, slow cooker cholent
Servings: 8 servings
Calories: 570kcal
Author: Samantha Ferraro

Equipment

Ingredients

  • 2 pounds beef chuck cut into 1-inch pieces
  • 3 tablespoons olive oil divided
  • 2 large yellow onions thinly sliced
  • 3-5 garlic cloves peeled and left whole
  • 2 marrow bones optional
  • 2 pounds yellow potatoes peeled, lagrer ones cut in half
  • ½ pound dried white beans soaked for at least 3 hours or overnight
  • ½ cup pearl barley
  • 4 cups chicken stock or water
  • 1 teaspoon paprika
  • 1 teaspoon ground ginger
  • Kosher salt and black pepper to taste
US Customary - Metric

Instructions

  • Season the beef. Pat the beef dry with paper towels. Season generously with salt and pepper, tossing to coat.
  • Sear the beef. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Sear the beef in batches, if needed, until deeply browned on all sides. Transfer the beef to the slow cooker.
  • Sauté the onions and garlic. Add the remaining tablespoon of oil to the skillet and sauté the onions until softened and lightly browned, scraping up any browned bits from the bottom of the pan. Add the whole garlic cloves and cook for another minute, until fragrant.
  • Build the cholent. Transfer the onions and garlic to the slow cooker with the beef. Add the soaked beans, pearl barley, potatoes, and nestle in the marrow bones. Season with the paprika, ground ginger, salt, and pepper.
  • Add the stock and cook. Pour in 4 cups of stock or water. The ingredients should be mostly submerged. Cover and cook on LOW for 12 hours, preferably overnight.
  • Skim and serve. When the cholent is finished, use a spoon to skim excess fat from the surface. You can also refrigerate it and remove the solidified fat from the top before reheating.
  • Serve the tender beef with the beans, barley, potatoes, and rich broth.

Notes

  • Dry the Beef: Pat beef dry before seasoning to help it develop a better sear.
  • Soak the Beans: Soak dried beans for several hours or overnight for even cooking.
  • Skim the Fat: Use a spoon to skim excess fat from the surface before serving.
  • Store & Reheat: Refrigerate leftovers and gently reheat on the stovetop. Add a splash of water or stock if needed.

Nutrition

Calories: 570kcal | Carbohydrates: 50g | Protein: 33g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 112mg | Potassium: 1451mg | Fiber: 9g | Sugar: 3g | Vitamin A: 168IU | Vitamin C: 25mg | Calcium: 117mg | Iron: 7mg

Mediterranean Rosh Hashanah Menu

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Rosh Hashanah is the Jewish New Year, a time for reflection, renewal and looking ahead to the year to come. Food plays an important role in the celebration, with symbolic foods meant to welcome a sweet New Year.

This Mediterranean Rosh Hashanah menu brings together some of my favorite holiday recipes, with everything from challah and appetizers to main dishes, sides, and, of course, sweet desserts.

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What is Rosh Hashanah?

Rosh Hashanah means "head of the year" in Hebrew and marks the beginning of the Jewish New Year. The holiday is celebrated for two days and begins the period known as the High Holy Days, a time of reflection and spiritual renewal leading up to Yom Kippur.

One of the most beloved Rosh Hashanah traditions is serving symbolic foods, each representing a wish or blessing for the year ahead.

Traditions and foods can vary between Jewish communities and families, but the common theme is the same: welcoming the New Year with sweetness, abundance, and good wishes.

Symbolic Foods of Rosh Hashanah

  • Apples and Honey: Apples dipped in honey are probably the most recognizable Rosh Hashanah tradition. This symbolizes welcoming a sweet New Year.
  • Round Challah: The circular shape represents the cycle of the year and continuity of life.
  • Pomegranate: Pomegranate symbolizes abundance and prosperity. Their seeds are also traditionally associated with 613 mitzvot.
  • Dates: Dates are especially prominent in Sephardic Rosh Hashanah traditions. They also help symbolize a sweet New Year.
  • Beets: The Hebrew word for beet, selek, is associated with the idea of removing or driving away obstacles and negativity.
  • Leeks: Eating leeks represents the wish that our enemies and anything harmful be cut off or removed in the year ahead.
  • Fish Head: A fish head represents the hope of being "the head and not the tail" in the coming year.
    • If you don't eat fish, other foods representing a "head," such as a head of garlic or cabbage, can be used instead. Even a fish-head-shaped candy can be a fun option!
  • Gourds and Squash: These represent abundance, prosperity and the hope that our blessings will increase throughout the coming year.

🍎 Challah

Round Fig Challah: Sweet dried figs, cinnamon and honey cook down and are spread onto strands of challah. Once baked and cut into, the dried fruit mixture peeks out into beautiful swirls.

Fig stuffed round challah bread.

Round Apple Challah with Streusel Topping: It's like apple pie meets challah! Roasted cinnamon apples are stuffed into challah and generously sprinkled with a brown sugar cinnamon streusel topping.

Roasted apples stuffed inside a sweet challah and topped with streusel topping.

🥣 Appetizers and First Course

Red and Yellow Beet Soup: This vibrant red and yellow beet soup is as stunning to look at as it is to eat. Sweet beets are blended into two purées and layered together for a vibrant and flavorful twist on classic borscht.

Red and yellow beet soup garnished with olive oil and fresh dill.

Phyllo Feta Rolls with Honey: These crispy phyllo feta rolls are filled with creamy feta and drizzled with honey. The perfect mix of sweet and savory.

Feta phyllo rolls with sesame seeds and honey to dip into.

🍗 Main Dishes

Chicken with Dates and Red Wine: This chicken with dates, red wine, and saffron is a stunning main course for Rosh Hashanah, with tender chicken that's simmered in a bold, slightly sweet and savory sauce.

Braised chicken with red wine, dates and Mediterranean spices including saffron, turmeric and cumin.

Braised Sweet and Sour Brisket: This tender, melt-in-your-mouth brisket is slowly braised in a tangy and rich sauce that beautifully glazes over the meat.

Braised sweet and sour brisket in a tomato and red wine based sauce.

Pomegranate Braised Short Ribs: These pomegranate-braised short ribs slowly cook in a rich braising liquid with red wine, warm spices and pomegranate juice.

Serve the pomegranate short ribs over creamy sweet potatoes and garnish with pomegranate and herbs.

Whole Branzino with Citrus and Herbs: This recipe is for grilled branzino but roasting works great! Place the whole fish on a foil-lined baking sheet and roast in a 400-degree Fahrenheit oven for 15-20 minutes.

Whole grilled branzino with lemon and herbs.

🥕 Side Dishes

Pomegranate Roasted Carrots: Warm spices, sweet maple syrup and tangy pomegranate molasses season the roasted carrots and pears, creating a sweet, tangy and caramelized vegetable dish.

Pomegranate roasted carrots with pears and pomegranate molasses.

Persian Jeweled Rice: Layered with fragrant saffron, warm spices, crunchy nuts, and sweet dried fruit, this Persian Jeweled Rice is traditionally served at celebrations.

Colorful Persian jeweled rice with nuts, dried fruit and saffron tahdig.

🍯 Dessert

Easy Cardamom Apple Cake: This easy apple cake is flavored with aromatic cardamom, bright orange zest and loaded with chunks of sweet apples.

This easy apple cake is flavored with aromatic cardamom, bright orange zest and loaded with chunks of sweet apples.

Pistachio Baklava with Orange Blossom Syrup: Pistachio baklava is a sweet pastry made with layers of delicate phyllo dough, chopped pistachios and warm spices. Once baked, a fragrant orange blossom syrup is poured over and soaked into the baklava.

Turkish pistachio baklava drizzled with fragrant orange blossom syrup

🗓️ Make-Ahead Tips

  • Make the braised dishes ahead: The pomegranate short ribs, brisket, and chicken with dates can all be made one to two days ahead. In fact, braised dishes taste even better the next day. Refrigerate, then gently reheat before serving.
  • Make dessert ahead: The cardamom apple cake and baklava are both great desserts to make one to two days ahead. This frees up oven space and gives you one less thing to worry about on the day of the meal.
  • Prepare the Persian jeweled rice ahead: The rice can be made earlier in the day and served warm or at room temperature.
  • Get a head start on the challah: Challah dough can be prepared the day before and refrigerated overnight for a slower rise. Bring it to room temperature, shape, fill, and bake the next day.
  • Prep the challah fillings: For the apple challah, roast the cinnamon apples ahead of time and refrigerate until you're ready to assemble. The fig filling can also be cooked down into a paste ahead of time and refrigerated until needed.
  • Save the last-minute cooking for the simple things: Once the main dishes and desserts are taken care of, leave the finishing touches for the day of, such as roasting the carrots, baking the challah and garnishing.

Savory Swiss Chard Tart with Parmesan

· 2 Comments

This rustic Swiss chard tart is savory and creamy and the perfect recipe to use up an abundance of garden greens. Sautéed Swiss chard is flavored with shallots, garlic and Parmesan then layered over buttery puff pastry.

This savory chard tart is made with buttery puff pastry and finished with shaved ricotta salata and tangy sumac.
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About This Recipe

This Rustic Swiss Chard Tart is one of those recipes that feels a little fancy but is actually incredibly easy to make. Tender Swiss chard is sautéed with shallots and garlic, then finished with a splash of heavy cream, Parmesan and a little nutmeg for a filling that’s reminiscent of classic creamed spinach, but in tart form.

The buttery puff pastry gets golden and crisp, creating the perfect base for the creamy greens mixture. A final sprinkle of bright, tart sumac cuts through the richness beautifully and adds a little Mediterranean flair.

And if your garden is overflowing with chard, this is a great recipe to have in your back pocket. The stems and leaves are both edible, so nothing goes to waste.

📋 Ingredients

Ingredients for savory chard tart with grated parmesan cheese heavy cream, puff pastry and aromatics.
  • Puff Pastry: This shortcut makes the tart so easy to put together. Keep a box in the freezer and thaw when needed.
  • Swiss Chard: Use either rainbow chard or regular Swiss chard. And don't throw away those stems! They are completely edible and sauté very well when finely chopped. The chard greens will cook down quite a bit as well.
  • Shallot and Garlic: These give a delicious savory base to the tart. Shallots are mild and slightly sweet and work so well with the chard. If shallot isn't available, use a mild sweet onion or leeks.
  • Heavy Cream: Inspired by classic creamed spinach, just a splash of heavy creams gives the sautéed chard mixture a creamy texture without being too heavy.
  • Ricotta Salata: This is a firm, pressed ricotta cheese that's mildly salty and easy to shave over the finished tart. If you can't find it, use grated Parmesan instead.
  • Sumac: My Mediterranean twist on this tart. Sumac can be ordered here and brightens up the richness of the puff pastry and cream. If you don't have sumac, grate some lemon zest over the top.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Use Other Greens: Swiss chard can easily be swapped for spinach or kale. If using kale, I recommend removing the tough kale stems and using just the leaves. You can also use a combination of greens.
  • No Ricotta Salata? Ricotta salata is a firm, pressed ricotta cheese that's mild and slightly salty. If you can't find it, simply use more grated or shaved Parmesan, or leave it off altogether.
  • Swap the Sumac: Sumac has a wonderfully tart, citrus flavor that brightens the tart. If you don't have it, garnish with grated lemon zest instead.

⏲️ Instructions

Use a fork and dock holes into the center of the rolled out puff pastry sheet.

Roll Out and Score the Pastry. Roll the pastry out slightly and score a ½ inch border around the edge. Use a fork to dock holes in the center.

Par bake the puff pastry until lightly golden brown.

Par-Bake the Pastry. Bake the rolled-out pastry for 10 minutes, until lightly golden.

Saute the chopped shallot, garlic and chard stems, then add the chard leaves and saute until wilted.

Sauté the Chard. Sauté the chopped chard stems, shallot and garlic, then add the leaves and cook until wilted.

Stir the heavy cream and parmesan cheese into the sautéed chard stems and leaves.

Make It Creamy. Add the heavy cream, parmesan, nutmeg and salt and pepper. Stir until well combined.

Layer the creamed chard onto the par-baked puff pastry, leaving a border of pastry and continue baking until tart is set.

Layer the Tart. Spoon the creamy chard mixture over the par-baked pastry, leaving a border.

Garnish the chard tart with shaved ricotta salata (or parmesan cheese) and sprinkle of sumac.

Bake and Garnish. Bake the tart for another 15 minutes until tart is golden. Once done, garnish with Parmesan cheese, ricotta salata and a sprinkle of sumac.

📍 Recipe Tips

  • Keep the Puff Pastry Cold:  Thaw the pastry in the refrigerator for at least 30 minutes, or let it thaw on the counter for an hour. You want the pastry thawed but still nice and cold.
  • Par-Bake the Pastry: A quick bake before adding the fillings ensures that the bottom of the pastry stays crisp and buttery.
  • Use the Chard Stems: Chard stems are completely edible and add great texture. Chop the stems into small pieces so they soften along with the shallot and garlic.
  • Drain Excess Moisture: If the greens have too much moisture, be sure to drain it before layer the sautéed greens onto the pastry.
  • Store and Reheat: Store leftover tart in a covered container in the refrigerator for up to 4 days. Line the bottom of the container with a paper towel to absorb any excess butter or moisture.
    • To reheat, place the tart in a skillet over low-medium heat or in a 325°F oven on a sheet pan until warmed through.
Savory chard tart with puff pastry and toped with shaved cheese.

Serving Suggestions

This savory chard tart makes a lovely appetizer, side dish or light lunch. For brunch, I especially love serving a square with a fried egg on top and something cool and creamy alongside, like Greek yogurt or tzatziki.

More Recipes to Use Up Greens

Savory chard tart with puff pastry and topped with shaved ricotta and sumac.
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4.60 from 5 votes

Rustic Swiss Chard Tart with Parmesan

Buttery puff pastry is topped with creamy sautéed Swiss chard, Parmesan and nutmeg, then finished with tangy sumac and shaved ricotta salata for a savory Mediterranean-inspired tart.
Prep Time15 minutes
Cook Time35 minutes
Thawing1 hour
Total Time1 hour 50 minutes
Course: Appetizer, Main Course
Cuisine: Mediterranean
Keyword: puff pastry tart, rustic Swiss chard tart, Swiss chard tart
Servings: 6 servings
Calories: 357kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

US Customary - Metric

Instructions

  • Preheat the Oven. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  • Roll Out the Puff Pastry. Lightly flour a work surface and gently roll the thawed puff pastry slightly thinner. Transfer it to the prepared baking sheet.
  • Score and Dock the Pastry. Using a sharp paring knife, lightly score a ½-inch border around the puff pastry, being careful not to cut all the way through.
  • Use a fork to dock holes throughout the center of the pastry, leaving the border untouched. This helps the center stay flat while the edges puff up.
  • Par-Bake the Puff Pastry. Bake the puff pastry for 10 minutes, until it is lightly golden and beginning to puff. Remove from the oven and set aside while you prepare the chard.
  • Sauté the Chard. Heat the olive oil in a large skillet over medium heat. Add the chopped chard stems and shallot and sauté for 2–3 minutes, until they begin to soften. Add the garlic and cook for another minute.
  • Add the chopped chard leaves and sauté until the greens are wilted and tender. Season with salt and pepper.
  • Make the Creamy Chard Filling. Pour the heavy cream into the skillet and add the Parmesan and nutmeg. Stir everything together and cook for another minute or two, until the mixture is creamy and well combined. Remove from the heat.
  • Add the Chard to the Pastry. Spoon the creamy chard mixture over the par-baked puff pastry, spreading it into an even layer and leaving the border uncovered.
  • Bake the Tart. Return the tart to the oven and bake for about 15 minutes, until the puff pastry is golden brown and crisp and the filling is heated through.
  • Garnish and Serve. Remove the tart from the oven and finish with shaved ricotta salata, extra Parmesan and a sprinkle of sumac. Cut into squares and serve warm.

Notes

  • Puss Pastry Tips: Thaw it in the refrigerator until workable but still cold.
    • Par-baking the pastry before adding the filling helps prevent a soggy bottom and keeps the crust crisp and buttery.
  • Leftovers: Store in a covered container in the refrigerator for up to 4 days. Reheat in a 325°F oven or in a skillet over low-medium heat until warmed through.
  • Easy substitutions: Spinach or kale can be used in place of Swiss chard. If using kale, remove the tough stems and use the leaves.
    • If you don't have ricotta salata, use extra Parmesan.
    • Sumac can be replaced with freshly grated lemon zest.

Nutrition

Calories: 357kcal | Carbohydrates: 21g | Protein: 5g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 26mg | Sodium: 198mg | Potassium: 98mg | Fiber: 1g | Sugar: 1g | Vitamin A: 818IU | Vitamin C: 3mg | Calcium: 61mg | Iron: 1mg

Smoky Zucchini Baba Ghanoush

· 8 Comments

Smoky baba ghanoush is a twist on the classic baba ghanoush and a perfect way to use up summer's zucchini harvest. Charred zucchini is blended with creamy tahini, garlic and warm spices, then finished with fresh herbs and a generous drizzle of olive oil.

Smoky zucchini dip with tahini, lemon, fresh mint, pistachios, and olive oil.
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About This Recipe

If you love classic eggplant baba ghanoush but find yourself with more zucchini then you know what to do with, this smoky zucchini baba ghanoush is a must-make!

Once charred, the tender zucchini flesh is gently mixed with creamy tahini, bright lemon zest and juice and warm spices. The combination is creamy, savory, slightly smoky and bright

I love serving this with roughly torn pieces of warm pita bread or as part of a Mediterranean spread alongside fresh vegetables and other dips like tzatziki and homemade hummus.

📋 Ingredients

Ingredients for zucchini baba ghanoush, including spices, garlic, lemon, tahini and pistachios.
  • Zucchini: This is a great recipe to use up a large summer zucchini or several smaller ones. Larger zucchini can contain more moisture, so be sure to drain the cooked flesh before blending.
  • Tahini: Tahini is a paste made from ground sesame seeds and can usually be found near the peanut butter or in the international aisle of grocery stores. It’s creamy, rich and nutty and gives the dip its signature creamy texture.
  • Spices: Paprika, cumin and coriander add warmth, earthiness and another layer of smoky flavor without overpowering the zucchini.
  • Lemon: Both the lemon zest and juice are added to the baba ghanoush. Use a microplane  to zest the peel of the lemon.
  • Fresh Herbs: Parsley, mint or a combination of both adds freshness and really wakes up the smoky flavors.
  • Pistachios: These are optional, but highly recommended. The buttery crunch of pistachios works so well with the creamy zucchini.

🍋 Substitutions and Variations

  • Cooking the Zucchini: There are a few ways to cook the zucchini for the baba ghanoush.
    • Grill: Use a charcoal or gas grill for a deep smoky flavor.
    • Broil: Place the zucchini under the broiler until charred on the outside.
    • Skillet: Sear the zucchini until charred on the outside and tender in the center. Cover the pan as needed.
  • Nut Toppings: Substitute the pistachios with toasted pine nuts or toasted slivered almonds.
  • Layer with other Dips: Spread the zucchini dip over hummus and drizzle with olive oil and fresh herbs.
  • Add Feta: Garnish with crumbled feta cheese for a salty and creamy addition.

⏲️ Instructions

Roast the zucchini until the flesh is very tender.

Roast the zucchini. Place the zucchini on a foil lined baking sheet and roast at 425 degrees Fahrenheit until the flesh is very soft, about 20-25 minutes. Let cool for a few minutes.

To a food processor, add the roasted zucchini flesh, tahini, lemon zest and juice, garlic and spices and pulse a few times until just blended.

Make the Dip. Add the zucchini flesh to a food processor with the tahini, garlic, lemon zest, lemon juice and spices and pulse until just mixed together with some texture. Taste and adjust, if needed.

📍 Recipe Tips

  • Drain the Zucchini: Zucchini can release quite a bit of water as it cooks, especially larger zucchini. After removing the flesh, drain it in a fine mesh strainer for a few minutes before blending.
  • Don't Over Mix: Keep some of the texture of the dip and only pulse a few times until the dip is just blended.
  • No Food Processor? Mash the tender zucchini flesh with a fork, then stir in the tahini, lemon, grated garlic and spices.
  • What About the Zucchini Peel? For young tender zucchini, you can leave some of the peel on. For larger zucchini with a tougher skin, I recommend removing the flesh for the dip and discarding the tougher skin.
  • Storage: Will keep in an airtight container in the fridge for up to 5 days.
Smoky zucchini baba ghanoush made with roasted zucchini, tahini, lemon, fresh mint, and toasted pistachios.

Serving Suggestions

Serve the zucchini baba ghanoush as part of a colorful Mediterranean spread:

More Delicious Dip Recipes

Smoky zucchini baba ghanoush topped with fresh mint, pistachios and olive oil.
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4.84 from 12 votes

Smoky Zucchini Baba Ghanoush

Smoky zucchini baba ghanoush made with charred zucchini, tahini, lemon and garlic. A fresh Mediterranean dip topped with herbs and pistachios.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizer, Mezze, Side Dish
Cuisine: Mediterranean, Middle Eastern
Keyword: zucchini baba ganoush, zucchini baba ghanoush, zucchini dip
Servings: 4 servings
Calories: 191kcal
Author: Samantha Ferraro
Cost: $5

Equipment

Ingredients

Garnish

  • 2 tablespoons toasted pistachios roughly chopped
  • 2 tablespoons chopped fresh mint
  • 2 tablespoon chopped parsley
  • Smoked paprika or Aleppo pepper
  • Extra virgin olive oil
  • Lemon zest
US Customary - Metric

Instructions

  • Pre-heat the oven to 425° Fahrenheit
  • Roast the zucchini. Place the zucchini on a foil lined baking sheet and roast until the skin is charred and the flesh is very soft, about 20-25 minutes. Let cool for a few minutes.
  • Scoop the Flesh. Once cool enough to handle, use a spoon to scoop the flesh of the zucchini. If the zucchini is watery, place the zucchini flesh in a fine-mesh strainer for 5 minutes to drain.
  • Make the Dip. Add the zucchini to a food processor with the tahini, garlic, lemon zest, lemon juice and spices and pulse until just mixed together with some texture. Taste and adjust, if needed.
  • Arrange and Serve. Spoon the creamy dip onto a serving plate, making swoops with the back of a spoon. Finish with toasted pistachios, mint, parsley, smoked paprika or Aleppo pepper, lemon zest, and a generous drizzle of olive oil.

Notes

  • Drain excess moisture from the cooked zucchini before blending for the best texture.
  • Pulse just until combined; over-processing can make the dip too thin.
  • Grilling the zucchini adds the most smoky flavor, but roasting works well too.
  • Store in an airtight container in the refrigerator for up to 5 days.

Nutrition

Calories: 191kcal | Carbohydrates: 20g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 476mg | Potassium: 1221mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1225IU | Vitamin C: 90mg | Calcium: 110mg | Iron: 3mg

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Grilled Ribeye with Heirloom Tomato Salad

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This grilled ribeye with heirloom tomato salad is the ultimate summer dinner. A smoky and juicy steak is served with a bright tomato salad that's tossed in a simple vinaigrette and fresh herbs. It's an easy summer dinner that's both striking and packed with fresh seasonal flavors.

Grilled ribeye with a colorful heirloom tomato salad with shallots and fresh herbs.
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About This Recipe

There's something about a perfectly grilled ribeye steak and peak summer tomatoes that feels like the ultimate warm-weather dinner. The rich, juicy steak pairs beautifully with a simple heirloom tomato salad tossed in a tangy vinaigrette with fresh herbs, and thinly sliced shallots. It's colorful, incredibly flavorful, and lets a handful of fresh ingredients shine.

During the summer, we grill several nights a week, and this is one of those meals we come back to again and again. Peak heirloom tomatoes don’t need much, just good olive oil, sharp white wine vinegar, plenty of Kosher salt, and loads of fresh herbs.

The bright tomato salad is the perfect contrast to the smoky, charcoal-grilled steak. Every bite is savory, bright, juicy, and deliciously satisfying. While you have the grill going, serve alongside Grilled Panzanella Salad or Grilled Shrimp Skewers for an impressive summer spread.

📋 Ingredients

Ingredients for ribeye steak salad with heirloom tomatoes, shllot, fresh herbs and olive oil and vinegar.
  • Ribeye Steak: Ribeye is one of my favorite cuts of steak for grilling because it has generous marbling, making the steak incredibly flavorful. As the fat renders, it develops a beautifully caramelized crust while keeping it tender in the center.
  • Heirloom Tomatoes: If heirloom tomatoes are in season, this is the recipe to use them! The mix of colors is striking and each variety has a different flavor, such as yellow heirloom tomatoes are brighter while the darker tomatoes have a savorier flavor.
  • Fresh Herbs: Both basil and chives are delicate herbs that pair well with the tomatoes and rich steak. Both add different layers of flavor, but feel free to use more of one.
  • Olive Oil & White Wine Vinegar: This dressing couldn't be simpler. Good-quality olive oil and a splash of white wine vinegar enhance the tomatoes without overpowering them. The vinegar brightens their natural sweetness and gives the perfect contrast to the richness of the steak.
  • Shallot: Thinly sliced shallot adds a delicate onion flavor without overwhelming the tomatoes. Its mild sweetness blends beautifully with the tomatoes and rich steak.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Use Different Cuts of Steak: New York strip is an excellent substitute with a similar beefy flavor. Filet mignon is more tender and leaner, so it may need a slightly longer cooking time depending on its thickness. Flank steak is another fantastic option and cooks more quickly since it's thinner.
  • Use Other Tomatoes: Heirlooms are beautiful, but any flavorful summer tomato works well, including Roma, vine-ripened, or colorful cherry tomatoes.
  • Add Fruit: Sliced peaches, nectarines, apricots, or even ripe plums add a delicious sweet contrast to the savory steak and also pair well with tomatoes.
  • Add Extra Vegetables: Thinly shaved fennel is one of my favorite additions to salads and will add extra crunch and a subtle anise flavor. You could also add sliced cucumbers or a handful of peppery arugula.
  • Change the Herbs: Basil, parsley, chives, dill, or even a little fresh oregano all work well with the tomato salad.

⏲️ Instructions

Grill the ribeye steak on a charcoal grill until charred on the outside and medium rare in the center.

Grill the Steak. Grill the seasoned ribeye over direct heat until deeply charred, about 4–6 minutes per side for medium-rare, depending on thickness. Let the steak rest for 10 minutes before slicing.

Toss the heirloom tomato wedges with sliced shallot, olive oil, vinegar, fresh herbs and season with salt and pepper.

Make the Tomato Salad. In a large bowl, combine the tomatoes, sliced shallot, basil, and chives. Drizzle with olive oil and white wine vinegar and season with salt and pepper. Toss gently and set aside.

📍 Recipe Tips

  • Pat the Steak Dry. Use a paper towel to pat the steak dry. This removes excess moisture and helps develop a beautiful crust on the grill.
  • Start With a Hot Grill. Make sure the grill is fully preheated before adding the steak so it sears well.
  • Let the Steak Rest. After grilling, rest the steak for about 10 minutes before slicing so the juices stay in the meat.
  • Season Generously. Both the steak and tomatoes love Kosher salt, so don't be afraid to season well.
  • Make the Tomato Salad Before Serving. Once tomatoes are tossed with salt and vinegar, they'll begin releasing their juices and soften. For the best texture, prepare the salad no more than 30 minutes before serving.
Grilled ribeye steak salad with heirloom tomatoes, shallots and fresh herbs.

Serving Suggestions

Serve the Tomato Steak Salad alongside other in-season dishes:

More Steak Recipes to Try

Grilled ribeye steak with a colorful heirloom tomato salad.
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Grilled Ribeye with Heirloom Tomato Salad

This grilled ribeye with heirloom tomato salad is an easy summer dinner made with juicy grilled steak, fresh heirloom tomatoes, herbs and a vinaigrette.
Prep Time30 minutes
Cook Time10 minutes
Resting10 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Keyword: grilled ribeye tomato salad, grilled steak salad, steak and heirloom tomato salad, steak and tomato salad
Servings: 4 servings
Calories: 502kcal
Author: Samantha Ferraro

Equipment

Ingredients

For the ribeye

  • 1 ½ pound ribeye steak
  • Kosher salt
  • Freshly ground black pepper

For the tomato salad

  • 4-5 medium sized heirloom tomatoes assorted colors, cut into wedges
  • 1 small shallot thinly sliced
  • ¼ cup chopped fresh basil
  • 2 tablespoons finely chopped chives
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • Kosher salt and freshly ground black pepper
US Customary - Metric

Instructions

  • Prepare a charcoal grill for high heat.
  • Season the Steak. Season the ribeye generously on all sides with Kosher salt and pepper. Let sit at room temperature while the grill heats.
  • Make the Tomato Salad. In a large bowl, combine the tomatoes, sliced shallot, basil, and chives.
  • Drizzle with olive oil and white wine vinegar and season with Kosher salt and pepper. Toss gently and set aside.
  • Grill the Steak. Grill the ribeye over direct heat until deeply charred and cooked to your preferred doneness, about 4–6 minutes per side for medium-rare, depending on thickness.
  • Rest the Steak. Transfer the steak to a cutting board and let rest for 10 minutes before slicing.
  • Assemble the Steak Salad. Slice the steak against the grain and arrange on a serving platter. Spoon the tomato salad around the steak. Finish with a drizzle of olive oil, a sprinkle of flaky salt and any leftover fresh herbs before serving.

Notes

  • Pat the steak dry before seasoning for the best crust.
  • Preheat the grill until very hot before adding the steak.
  • Rest the steak for 10 minutes before slicing.
  • Season generously with kosher salt and black pepper.
  • Make the tomato salad no more than 30 minutes before serving for the freshest texture.

Nutrition

Calories: 502kcal | Carbohydrates: 6g | Protein: 36g | Fat: 38g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Cholesterol: 104mg | Sodium: 96mg | Potassium: 780mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1195IU | Vitamin C: 19mg | Calcium: 31mg | Iron: 4mg

Watermelon Tomato Agua Fresca

· 2 Comments

This refreshing watermelon and tomato agua fresca is lightly sweet, bright and made with just a handful of fresh ingredients. And don't let the tomato fool you, it adds just enough depth to balance the sweet watermelon without making the drink taste savory.

This watermelon and tomato agua fresca is light, refreshing and lightly sweet.
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About This Recipe

If you've never had an agua fresca before, you're in for a treat. Agua fresca, which translates to "fresh water," is a light Mexican-inspired drink made by blending fresh fruit with water, a little citrus, and just enough sweetener to let the fruit shine. It's simple, refreshing, and endlessly customizable.

This version is a little different, with the addition of a sweet yellow tomato. Tomatoes and watermelon are a classic pairing and even though you'll often find them together in salads, blending them into a drink creates the most refreshing combination in a completely unexpected way.

Because there are so few ingredients, this is the time to use the sweetest, ripest produce you can find. Peak-season watermelon and sweet tomatoes make all the difference.

And while you're firing up the grill with an agua fresca in hand, this is the perfect drink to sip alongside grilled flank steak and watermelon goat cheese salad.

📋 Ingredients

Ingredients for watermelon and tomato agua fresca with fresh lime juice, agave and tajin.
  • Watermelon: Look for seedless watermelon to make the recipe easier overall. When shopping, look for a watermelon with a yellow field spot on the peel, which usually means it had plenty of time to ripen on the vine.
  • Yellow or Orange Tomatoes: This is one recipe where the tomato variety really matters. Yellow and orange tomatoes are naturally sweeter, lower in acidity, and have a lighter flavor than darker red or purple tomatoes, making them the perfect match for watermelon.
  • Lime: Fresh lime juice brightens all of the flavors and adds just enough acidity to balance the sweetness of the fruit. If needed, fresh lemon juice is a good substitute.
  • Agave: Agave has a mild, neutral flavor that sweetens the drink without overpowering the fruit. You can also substitute:
    • Homemade simple syrup
    • Store-bought simple syrup
    • Granulated sugar (just dissolve it in a little warm water first)
  • Cold Water (not pictured): Water is what makes an agua fresca so light and refreshing. Start with the amount listed in the recipe and add a little more if you'd like a thinner consistency.
  • Tajín (Optional): I love serving this drink with a Tajín-rimmed glass. The chile-lime seasoning adds a little spice, citrus, and salt that pairs perfectly with sweet watermelon.
    • Don't have Tajín? Mix together a little kosher salt, lime zest, and a tiny pinch of chili powder or cayenne for a similar effect.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Change the Fruit: Agua Fresca works with any ripe fruit, such as pineapple, cantaloupe, or mango. Just be sure to use fruit that's ripe and sweet.
  • Use Cherry Tomatoes: If you can't find yellow heirloom tomatoes, yellow or orange cherry tomatoes are an excellent substitute.
  • Try a Different Sweetener: Swap the agave for simple syrup, honey, or dissolved granulated sugar. Since every watermelon is different, taste before adding more sweetener.
  • Make It Sparkling: For a bubbly twist, top each glass with a splash of chilled sparkling water just before serving.

📍 Recipe Tips

  • Use Cold Ingredients: For the most refreshing drink, start with chilled watermelon, tomatoes, and water.
  • Taste Before Adding More Sweetener: The overall sweetness of the drink will depend on how sweet your fruit is. Start with the amount listed in the recipe, then adjust to taste as needed.
  • Strain for the Smoothest Texture: Pour the mixture through a fine-mesh sieve for a silky, refreshing drink without any pulp.
  • Make Ahead: Store the agua fresca in the refrigerator for up to 3 days. The mixture may separate slightly, so simply stir or shake well before serving.
This watermelon and tomato agua fresca is a lightly sweet drink that is refreshing and perfect for summer.

Serving Suggestions

This watermelon agua fresca was made for an outdoor summer menu. Serve alongside:

More Drink Recipes to Try

Watermelon and tomato agua fresca is lightly sweetened with agave, has fresh lime juice and is a refreshing drink for a warm day.
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4 from 1 vote

Watermelon Tomato Agua Fresca

This refreshing watermelon tomato agua fresca is lightly sweet, bright, and made with fresh watermelon, yellow tomatoes, lime, and agave for the perfect summer drink.
Prep Time10 minutes
Total Time10 minutes
Course: Drinks
Cuisine: Mexican
Keyword: tomato agua fresca, watermelon agua fresca, watermelon tomato agua fresca
Servings: 4 servings
Calories: 61kcal
Author: Samantha Ferraro

Equipment

Ingredients

  • 3 cups seedless watermelon cubed
  • 1 medium-large yellow or orange heirloom tomato
  • 1 lime juiced
  • 1 cup cold water
  • 1 tablespoon Agave

For Serving

  • Tajín for half-rimming the glasses
  • Watermelon wedges
  • Cherry tomatoes
  • Ice for serving
US Customary - Metric

Instructions

  • Add the watermelon, tomato, lime juice, agave, and cold water to a blender and blend until completely smooth. Taste the agua fresca and adjust sweetness, if needed.
  • If preferred, pour the mixture through a fine-mesh sieve into a pitcher, using the back of a spoon to gently press the liquid through. Discard the solids.
  • Run a lime wedge around the rim of the glass and press into Tajin.
  • Fill the glasses with ice and pour the agua fresca into the glass. Garnish with a watermelon wedge and a small skewer of a cherry tomatoes.

Notes

  • Use Cold Ingredients: For the most refreshing drink, start with chilled watermelon, tomatoes, and water.
  • Taste Before Adding More Sweetener: Overall sweetness depends on how sweet your fruit is. Start with the amount listed in the recipe, then adjust to taste as needed.
  • Strain for the Smoothest Texture: Pour the mixture through a fine-mesh sieve for a silky, refreshing drink without any pulp.
  • Make Ahead: Store the agua fresca in the refrigerator for up to 3 days. The mixture may separate slightly, so simply stir or shake well before serving.

Nutrition

Calories: 61kcal | Carbohydrates: 16g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 6mg | Potassium: 218mg | Fiber: 1g | Sugar: 12g | Vitamin A: 913IU | Vitamin C: 19mg | Calcium: 18mg | Iron: 0.5mg

Grilled Cherry Tomatoes with Herb Vinaigrette

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Sweet, slightly charred cherry tomatoes are grilled until just blistered, then served over a bright herb vinaigrette with creamy crumbled feta. This easy summer side dish uses just a handful of ingredients and is perfect alongside your favorite Mediterranean meal.

Grilled cherry tomatoes served over a bright herb vinaigrette and crumbled feta.
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Why You'll Love This Recipe

These grilled cherry tomatoes are one of those easy back-pocket recipes you'll find yourself making all summer long, and the best part is that it uses just a handful of fresh ingredients.

When cherry tomatoes are grilled, they become slightly sweet and smoky and pair beautifully with the tangy herb vinaigrette. Finish with a garnish of crumbled feta and the combination of charred tomatoes, bright herb vinaigrette and salty, creamy feta is summer on a plate.

For the ultimate summer spread, serve alongside Grilled Steak or Mediterranean Chicken Skewers and Grilled Potato Salad. It makes a great side dish when you have an abundance of summer tomatoes.

📋 Ingredients

Ingredients for grilled cherry tomatoes with fresh herbs, olive oil and honey for the herb vinaigrette.
  • Cherry Tomatoes: Look for firm, ripe cherry tomatoes that can hold up well on the grill. Any color works well as long as the tomatoes are sweet and firm.
  • Feta Cheese: Use a block of feta packed in brine and crumble it yourself for the best texture and flavor. Freshly crumbled feta is creamier and more flavorful than the pre-crumbled variety.
  • Fresh Herbs: Fresh parsley and mint create a bright vinaigrette that's perfect for summer. Feel free to use more of one herb than the other depending on your preference.
  • Shallot: Shallot adds a mild onion flavor that blends beautifully into the vinaigrette. If you don't have one, substitute about ¼ of a small red onion.
  • Olive Oil: Use a good-quality extra virgin olive oil for the best flavor as the base of the vinaigrette.
  • Red Wine Vinegar: Adds brightness and acidity to balance the sweetness of the grilled tomatoes.
  • Honey: Just a teaspoon softens the acidity and rounds out the vinaigrette without making it sweet.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Different Tomatoes: Use red, yellow, or orange cherry tomatoes, or a colorful mix for a fun presentation. Instead of cherry tomatoes, use Roma tomatoes or other small-medium sized tomatoes, but keep in mind they may take an extra minute or two to grill.
  • Cheese: Instead of feta, try grilled halloumi, crumbled goat cheese, shaved Parmesan, or ricotta salata.
  • Mix Up the Herbs: Swap the herbs depending on what you have on hand. Basil, cilantro, or chives are all delicious additions.
  • Use Pesto: For a richer finish, spread a thin layer of basil pesto onto the serving platter instead of the herb vinaigrette.

⏲️ Instructions

Add the fresh parsley, mint, shallot, olive oil, vinegar and honey to a blender and blend until you have a smooth herb vinaigrette.

Make the Herb Vinaigrette. In a blender or small food processor, combine the parsley, mint, shallot, olive oil, red wine vinegar, honey, salt, and pepper. Blend until smooth and bright green.

Grill the cherry tomato skewers until lightly charred on all sides.

Grill the Skewers. Season the cherry tomatoes with olive oil, salt, and pepper and thread 4–5 tomatoes onto each skewer. Grill the skewers for 6–8 minutes, turning occasionally, until the tomatoes are lightly charred and blistered.

📍 Recipe Tips

  • Soak Wooden Skewers: If you're using wooden skewers, soak them in water for at least 30 minutes before grilling. This helps prevent them from burning over direct heat.
  • Don't Overcook the Tomatoes: Grill the skewers just until the tomatoes begin to blister and develop a light char. You want them softened and sweet, but still intact so they stay on the skewers.
  • Make the Herb Vinaigrette Ahead: The herb vinaigrette can be made up to one week in advance and stored in an airtight container in the refrigerator. Let it come to room temperature and give it a good stir before serving.
Grilled cherry tomato skewers are layered on top of a fresh herb vinaigrette and garnished with crumbled feta cheese.

Serving Suggestions

These grilled tomato skewers make a great addition to a summer dinner spread. Serve alongside:

More Easy Side Dishes

Grilled cherry tomatoes are served on top of a vibrant herb vinaigrette and finished with feta cheese and fresh mint.
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Grilled Cherry Tomato Skewers with Herb Vinaigrette

These grilled cherry tomato skewers are served with a bright herb vinaigrette and creamy crumbled feta. It’s an easy summer side dish ready in under 20 minutes.
Cook Time10 minutes
Soak Skewers30 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Keyword: grilled cherry tomatoes, grilled. cherry tomato skewers
Servings: 4 servings
Calories: 393kcal
Author: Samantha Ferraro

Equipment

Ingredients

For the Tomatoes

For the Herb Vinaigrette

For Serving

  • ½ cup crumbled feta
  • Fresh mint leaves
  • Flaky salt
  • Extra drizzle of olive oil
US Customary - Metric

Instructions

  • Prep the Skewers: Soak wooden skewers for at least 30 minutes.
  • Prep the Tomatoes. In a bowl, toss the cherry tomatoes with olive oil, salt, and pepper and thread 4–5 tomatoes onto each skewer.
  • Make the Herb Vinaigrette. In a blender or small food processor, combine the parsley, mint, shallot, olive oil, red wine vinegar, honey, salt, and pepper. Blend until smooth and bright green.
  • Grill the Skewers. Heat a grill to medium-high. Grill the skewers for 6–8 minutes, turning occasionally, until the tomatoes are lightly charred and blistered but still holding their shape.
  • Assemble. Spread the herb vinaigrette onto the bottom of a serving platter.
  • Arrange the grilled tomato skewers on top, sprinkle with crumbled feta and fresh mint leaves, then finish with flaky salt and a drizzle of olive oil.

Notes

  • Soak Wooden Skewers: If you're using wooden skewers, soak them in water for at least 30 minutes before grilling.
  • Don't Overcook the Tomatoes: Grill the skewers just until the tomatoes begin to blister and develop a light char. You want them to still be intact so they stay on the skewers.
  • Make the Herb Vinaigrette Ahead: The herb vinaigrette can be made up to one week in advance and stored in an airtight container in the refrigerator. Let it come to room temperature and give it a good stir before serving.

Nutrition

Calories: 393kcal | Carbohydrates: 10g | Protein: 5g | Fat: 38g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Cholesterol: 17mg | Sodium: 1111mg | Potassium: 415mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2162IU | Vitamin C: 49mg | Calcium: 145mg | Iron: 2mg

One Pan Cod with Cherry Tomatoes and Artichokes

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This one pan cod with cherry tomatoes and artichokes is an easy Mediterranean dinner that's light, flavorful and perfect for mid-week cooking. Sweet cherry tomatoes simmer in a buttery white wine sauce with delicate cod filets and artichoke hearts. It's a simple meal that's ready in about 30 minutes.

This one pan fish recipe is made with delicate cod simmered in cherry tomatoes with artichoke hearts and lemon.
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About This Recipe

If you're looking for an easy one pan cod recipe that's full of bright Mediterranean flavors, you'll love this One Pan Cod with Cherry Tomatoes and Artichokes.

Sweet cherry tomatoes gently simmer with shallots, garlic, butter and white wine until they create a rustic, jammy pan sauce. The cod is then nestled into the sauce with tender artichoke hearts and lemon slices, where it gently simmers until perfectly flaky and infused with all those incredible flavors.

One of my favorite additions to this Mediterranean cod recipe is canned or frozen artichoke hearts. They're an easy pantry staple that adds substance to the dish without making it feel heavy and pairs beautifully with the sweet tomatoes and delicate fish.

Everything cooks together in a single skillet, making this an easy weeknight dinner. Pair the cod and tomatoes with Mediterranean Rice or Lemon Herb Couscous to soak up every bit of that delicious tomato sauce.

📋 Ingredients

Ingredients for one pan cod with cherry tomatoes, including artichoke hearts, white wine and fresh herbs.
  • Cherry Tomatoes: Look for ripe, fragrant tomatoes with a deep color. Grape tomatoes also work very well, or substitute vine-ripened tomatoes and cut into 1-inch pieces.
  • Cod Fillets: Cod is a mild, flaky white fish that holds up well to simmering. If possible, purchase skinless, boneless fillets and pat them dry before seasoning so the salt and pepper adhere easily.
  • Artichoke Hearts: One of my favorite pantry staples! Canned or frozen artichoke hearts pair beautifully with tomatoes and lemon. If using canned artichokes packed in water or brine, drain them well and gently squeeze away any excess moisture. If they're large, cut them in half.
  • White Wine: A splash of white wine adds brightness and acidity to the pan sauce. Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay all work well.
  • Fresh Herbs: Fresh parsley and basil finish the dish with fresh Mediterranean flavor. Don't skip them. They really brighten the entire dish before serving.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Use Different Tomatoes: Fresh cherry and grape tomatoes are ideal for their size and sweet flavor. If fresh tomatoes aren’t available, substitute one 14-ounce can of diced tomatoes with their juices for an equally delicious sauce.
  • Try Another Fish: Halibut, sea bass, haddock, or flounder all work well in this recipe. Depending on the thickness of the fillets, you may need to adjust the cooking time.
    • Halibut is much thicker than cod, so I recommend adding an additional ½ cup of chicken or vegetable stock to keep plenty of sauce in the pan while the fish cooks.
    • Shrimp is another wonderful option, but cooks much faster, usually about 5 to 8 minutes depending on size.
  • Skip the Wine: Replace the white wine with chicken stock or vegetable broth plus a squeeze of fresh lemon juice.
  • Make It Heartier: For a more filling meal, stir in a can of rinsed white beans with the artichoke hearts.
  • Add More Mediterranean Flavors:  Scatter in chopped Kalamata olives during the last few minutes of cooking, or finish with crumbled feta cheese for a Greek-inspired twist.

⏲️ Instructions

Saute sliced shallot and garlic in olive oil and butter until lightly golden.

Sauté the Aromatics. Sauté the sliced shallot in olive oil and butter for about 3–4 minutes. Stir in the sliced garlic and cook for another 30 seconds until fragrant.

Add cherry tomatoes to the shallots and garlic and saute to soften.

Cook the Tomatoes. Add the cherry tomatoes and cook for 10-12 minutes, gently pressing them with the back of a spoon as they soften. Pour in the white wine and continue simmering for 2–3 minutes until the sauce slightly reduces.

Layer lemon slices on top of the cod filets and let everything simmer until the fish is just cooked through.

Add the Fish. Season the cod with Kosher salt and black pepper. Nestle the fillets into the tomato sauce and scatter the artichoke hearts around the fish. Lay the lemon slices over the top.

Simmer the cod in the tomatoes until just cooked through and garnish with fresh herbs on top.

Finish Cooking. Cover the skillet and gently simmer for 10–12 minutes, until just cooked through. Garnish with chopped parsley, fresh basil, and a final squeeze of lemon juice before serving.

📍 Recipe Tips

  • Pat the Fish Dry: Use paper towels to gently pat the fish dry before seasoning. This helps the salt and pepper stick evenly.
  • Don't Overcook the Fish: Cod cooks quickly, so start checking it around the 10-minute mark. It should flake easily while still being tender in the center.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat until warmed through
One pan cod with cherry tomatoes, artichoke hearts and fresh lemon.

Serving Suggestions

The buttery tomato sauce deserves something to soak up every last spoonful. Serve the one pan cod with:

More Seafood Recipes to Try

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

This one pan cod recipe is made with cherry tomatoes, artichoke hearts and fresh lemon.
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One Pan Cod with Cherry Tomatoes and Artichokes

This one pan cod recipe features cherry tomatoes, artichoke hearts and fresh lemon in a buttery white wine tomato sauce.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Mediterranean
Keyword: Mediterranean cod with tomatoes, one pan cod with tomatoes, one pan fish with tomatoes
Servings: 4 servings
Calories: 362kcal
Author: Samantha Ferraro

Equipment

Ingredients

  • 4 cod fillets about 6 ounces each
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 large shallot thinly sliced
  • 4 garlic cloves thinly sliced
  • 2 cups cherry tomatoes halved
  • ½ cup dry white wine
  • 1 cup canned artichoke hearts drained, patted dry and halved
  • 1 lemon half sliced, half reserved for serving
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh basil
US Customary - Metric

Instructions

  • Season the cod. Pat the cod fillets dry with paper towels and season both sides generously with kosher salt and black pepper.
  • Sauté the aromatics. Heat the olive oil and butter in a large skillet over medium heat. Add the sliced shallot and sauté for 3–4 minutes until softened. Stir in the sliced garlic and cook for another 30 seconds, just until fragrant.
  • Simmer the tomatoes. Add the halved cherry tomatoes and cook for 10-12 minutes, stirring occasionally. As the tomatoes soften, gently press them with the back of a wooden spoon to release their juices and create a rustic pan sauce.
  • Deglaze with wine. Pour in the white wine and let it simmer for 2–3 minutes, allowing the alcohol to cook off while the sauce reduces slightly.
  • Add the fish and artichokes. Nestle the seasoned cod fillets into the tomato sauce. Scatter the artichoke hearts around the fish and arrange the lemon slices over the top.
  • Cover and cook. Cover the skillet with a lid and gently simmer for 10–12 minutes, depending on the thickness of the cod, until the fish is opaque and flakes easily with a fork.
  • Finish and serve. Remove the skillet from the heat and garnish generously with chopped parsley and basil. Squeeze the remaining half of the lemon over the fish just before serving.

Notes

  • Pat the Fish Dry: Use paper towels to gently press on the fish to remove excess moisture before seasoning. This helps the salt and pepper stick evenly.
  • Don't Overcook the Fish: Cod cooks quickly, so start checking it around the 10-minute mark. It should flake easily while still being tender in the center.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat until warmed through.

Nutrition

Calories: 362kcal | Carbohydrates: 11g | Protein: 32g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 88mg | Sodium: 340mg | Potassium: 972mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1335IU | Vitamin C: 48mg | Calcium: 69mg | Iron: 2mg

Frozen Cherry Tomatoes over Stracciatella

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If you're looking for a fresh new way to showcase peak tomatoes, this simple appetizer is it! Frozen cherry tomatoes are pulsed into a fluffy, grated texture and layered over creamy stracciatella with a drizzle basil oil and crisp breadcrumbs. It's light, refreshing and a fun twist on the classic Caprese salad.

Frozen cherry tomatoes are grated and spooned over creamy stracciatella and garnished with basil oil and crispy breadcrumbs.
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About This Recipe

Think of this as a deconstructed Caprese salad, with a cool summer twist. Instead of sliced tomatoes, sweet cherry tomatoes are frozen solid, then quickly pulsed into an icy, grated texture that's so refreshing.

The cold "tomato granita" melts ever so slightly over creamy stracciatella (burrata filling) and is finished with bright basil oil and crisp toasted breadcrumbs for the perfect crunch.

Every bite has a little bit of everything, cool icy tomatoes, creamy cheese, bright basil oil and crispy breadcrumbs.

📋 Ingredients

Ingredients for frozen cherry tomato granita, including burrata filling, basil, olive oil and breadcrumbs.
  • Cherry Tomatoes: Sweet, ripe cherry tomatoes are the star of the recipe. Freeze them whole until completely solid before pulsing them into a light, fluffy texture.
  • Stracciatella: Stracciatella is the soft cheese that is inside balls of burrata. Trader Joe’s sells a stracciatella-style burrata filling, which makes this recipe incredibly easy. If you can't find it, simply tear open one or two balls of fresh burrata or use creamy ricotta as an alternative.
  • Basil Oil: A quick blend of fresh basil leaves and good olive oil adds bright, fresh flavor and beautiful color. I often make a large batch to serve with tomato confit as well.
  • Toasted Breadcrumbs: Day-old bread is transformed into coarse breadcrumbs that are toasted in olive oil until lightly golden and crisp.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Mix Up the Tomatoes: Use sweeter orange or yellow cherry tomatoes or a combination for a colorful presentation.
  • Swap the Cheese: Roughly torn burrata or creamy ricotta both work beautifully if you can't find stracciatella.
  • Skip the Breadcrumbs: Serve with crostini or grilled ciabatta bread instead for an easy appetizer that's perfect for scooping.
  • Use Pesto Instead of Basil Oil: Add a drizzle of basil pesto for a richer flavor.
  • Add a Little Heat: Garnish with a pinch of red pepper flakes or Calabrian chili.
  • Try Garlic Breadcrumbs: Grate a small clove of garlic into the breadcrumbs while toasting for a savory twist.

⏲️ Instructions

Add day old bread cubes to a food processor and pulse a few times until you get breadcrumbs.

Make the Breadcrumbs. Roughly tear the day-old bread into pieces and pulse in a food processor until coarse breadcrumbs form.

Drizzle olive oil in a skillet and toast the breadcrumbs over medium heat until lightly golden.

Toast the Breadcrumbs. Heat a drizzle of olive oil in a skillet over medium heat. Add the breadcrumbs and cook, stirring often, until golden brown and crisp, about 4–5 minutes. Season lightly with salt and set aside.

Simple basil oil made with olive oil and fresh basil blended together.

Make the Basil Oil. Blend the basil leaves with the olive oil until smooth and vibrant green. Add additional olive oil as needed until you reach a pourable consistency. Set aside.

Add the frozen cherry tomatoes to a food processor and pulse a few times until you get a granita texture.

Make the Cherry Tomato Granita. Add the frozen cherry tomatoes to a food processor and pulse until they resemble a coarse granita or fluffy shaved ice.

📍 Recipe Tips

  • Freeze Until Solid: For the best, grated texture, make sure the cherry tomatoes are completely frozen before pulsing.
  • Pulse in Batches: Don't overcrowd the food processor. Work in batches if needed so the tomatoes grate evenly instead of clumping together.
  • Don't Overprocess: Pulse just until the tomatoes resemble a fluffy grated ice.
  • Assemble Just Before Serving: The frozen tomatoes will gradually thaw, so build the appetizer right before serving to keep the contrast of cold tomatoes, creamy cheese, and crispy breadcrumbs.
Frozen cherry tomatoes are grated and spooned over creamy stracciatella and topped with basil oil and crispy breadcrumbs.

Serving Suggestions

This frozen cherry tomato appetizer is perfect to serve as part of a light summer spread.

More Delicious Tomato Recipes To Try

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

Frozen cherry tomato granita is served on top of creamy burrata filling with basil oil.
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Frozen Cherry Tomato Granita with Burrata & Basil Oil

A simple summer appetizer that celebrates peak tomato season. Frozen cherry tomatoes are pulsed into a light, granita-like texture and spooned over creamy burrata filling with bright basil oil and crispy toasted breadcrumbs.
Prep Time15 minutes
Cook Time5 minutes
Freezing Tomatoes1 hour
Total Time1 hour 20 minutes
Course: Appetizer
Cuisine: Italian
Keyword: frozen cherry tomatoes, tomato granita
Servings: 8 servings
Calories: 75kcal
Author: Samantha Ferraro

Equipment

Ingredients

  • 1 cup frozen cherry tomatoes
  • 8 ounces burrata filling stracciatella or 2 balls of burrata
  • ½ cup fresh basil leaves
  • ½-1 cup extra virgin olive oil
  • 1 small piece day-old rustic bread
  • Flaky salt for finishing
  • Fresh basil leaves for garnish
US Customary - Metric

Instructions

  • Make the Toasted Breadcrumbs. Roughly tear the day-old bread into pieces and pulse in a food processor until coarse breadcrumbs form.
  • Heat a drizzle of olive oil in a skillet over medium heat. Add the breadcrumbs and cook, stirring often, until golden brown and crisp, about 4–5 minutes. Season lightly with salt and set aside.
  • Make the Basil Oil. Blend the basil leaves with the olive oil until smooth and vibrant green. Add additional olive oil as needed until you reach a pourable consistency. Set aside.
  • Make the Cherry Tomato Granita. Add the frozen cherry tomatoes to a food processor and pulse several times until they resemble a coarse granita or fluffy shaved ice. Be careful not to over-process—you want a light, icy texture rather than a purée.
  • Assemble. Spread the burrata filling (or stracciatella) onto a serving platter. Spoon the frozen cherry tomato granita over the top, then drizzle generously with basil oil. Finish with the toasted breadcrumbs, flaky salt, and a few fresh basil leaves.
  • Serve immediately with toasted crostini or grilled bread.

Notes

  • Freeze Until Solid: For the best, grated texture, make sure the cherry tomatoes are completely frozen before pulsing.
  • Pulse in Batches: Don't overcrowd the food processor. Work in batches if needed so the tomatoes grate evenly instead of clumping together.
  • Don't Overprocess: Pulse just until the tomatoes resemble a fluffy grated ice.
  • Assemble Just Before Serving: The frozen tomatoes will gradually thaw, so build the appetizer right before serving to keep the contrast of cold tomatoes, creamy cheese, and crispy breadcrumbs.

Nutrition

Calories: 75kcal | Carbohydrates: 1g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.1g | Cholesterol: 20mg | Sodium: 3mg | Potassium: 45mg | Fiber: 0.2g | Sugar: 0.5g | Vitamin A: 369IU | Vitamin C: 5mg | Calcium: 155mg | Iron: 0.2mg

Sicilian Onion Agrodolce

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Sweet, tangy and ready in 20 minutes this, Sicilian onion agrodolce is a delicious condiment made with red onions, honey, vinegar and golden raisins. It's delicious spooned over grilled fish or steak or served with crusty bread as part of an antipasto platter.

This easy onion agrodolce is sweet and tangy and made with garlic, honey and vinegar.
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What Is Onion Agrodolce?

Agrodolce is an Italian condiment that literally translates to "sweet and sour ("agro" means sour and "dolce" means sweet). It's a classic Sicilian cooking style that balances something sweet, like honey, with something tangy, such as vinegar.

While agrodolce can be made with everything from vegetables to fruit, this onion agrodolce is one of my favorites. Unlike traditional caramelized onions, agrodolce isn't cooked until deeply browned. Instead, the red onions become soft and glossy while still holding their shape and bite. And the combination of honey, red wine vinegar and golden raisins creates layers of sweet, tangy and savory flavor with a delicious jammy texture.

And the best part is that it only takes 20 minutes! Serve agrodolce with grilled salmon, grilled steak or simply with crusty bread to soak every sweet and tangy bite.

📋 Ingredients

Ingredients for onion agrodolce, including golden raisins, garlic and vinegar.
  • Red Onions: Red onions are sweet and become wonderfully tender while holding their shape.
  • Garlic: Fresh garlic adds a savory layer of flavor that works so well with the honey and onions. Look for garlic bulbs with tight cloves for the best flavor.
  • Golden Raisins: Golden raisins are little bursts of sweetness throughout the agrodolce that become soft and plump as they're cooked.
  • Honey: Honey adds a delicious sweetness and a glossy consistency to the agrodolce.
  • Fresh Thyme: Thyme adds an earthy, aromatic note that complements the sweet red onions well. Fresh parsley or rosemary would also be delicious.
  • Red Wine Vinegar: This is what gives the agrodolce its signature tang. Added toward the end of cooking, the vinegar brightens the agrodolce and balances its sweetness.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

Use Different Onions

  • Sweet onions
  • Shallots
  • Cipollini onions
  • Pearl onions

Try Different Fruits

  • Dried figs
  • Chopped dates
  • Dried apricots
  • Fresh cherries, peaches, nectarines, or other stone fruit

Make It Your Own

  • Add maple syrup instead of honey.
  • Swap in sherry vinegar or white balsamic vinegar.
  • Add toasted pine nuts, chopped pistachios or slivered almonds for crunch.
  • Stir in Aleppo pepper, Calabrian chiles or hot honey for extra heat.
  • Instead of thyme, substitute with fresh rosemary or parsley.

⏲️ Instructions

Start by sautéing sliced red onions for agrodolce.

Saute the Onions. Add the sliced red onions to olive oil and sauté until they begin to soften. This gives the onions a head start while still holding their shape.

Add golden raisins to the sautéed onions.

Add the aromatics. Stir in the sliced garlic, red pepper flakes, golden raisins, and fresh thyme. Continue cooking until the garlic is fragrant and the raisins begin to soften.

Cook the sweet onion agrodolce until everything is slightly thickened and caramelized.

Saute until glossy. Add the honey and red wine vinegar, then continue cooking until the onions become tender, and coated in the sweet and tangy glaze.

Caramelized onion agrodolce with golden raisins.

Serve. Transfer the onion agrodolce to a serving bowl and garnish with fresh thyme. Serve warm or at room temperature with grilled meats, seafood, vegetables, or crusty bread.

📍 Recipe Tips

  • Slice the onions evenly: Slice the onions about ¼ inch thick so they hold their shape when sautéed.
  • Add vinegar at the end: Stir in the red wine vinegar during the last minute of cooking to keep things bright and tangy.
  • Adjust taste as needed: Add another drizzle of honey or red pepper flakes for heat or if you prefer a tangier flavor, add another splash of vinegar.
  • Serve warm or at room temperature: Onion agrodolce is delicious at any temperature.
This red onion agrodolce is sweet and tangy and flavored with golden raisins, garlic and vinegar.

Serving Suggestions

Sicilian onion agrodolce is a fantastic condiment to serve alongside proteins or as an antipasto. Here are a few ideas:

More Delicious Onion Recipes

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This easy onion agrodolce is flavored with garlic, sweet golden raisins and tangy vinegar.
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5 from 1 vote

Sicilian Onion Agrodolce

This Sicilian onion agrodolce is a sweet, tangy and savory condiment made with red onions, honey, red wine vinegar. Ready in just 20 minutes, it's delicious spooned over grilled meats, seafood, vegetables, or served with crusty bread as part of an antipasto platter.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer, Side Dish
Cuisine: Italian
Keyword: Italian agrodolce, onion agrodolce, Sicilian agrodolce, sweet and sour agrodolce
Servings: 4 servings
Author: Samantha Ferraro

Equipment

Ingredients

To Serve

  • Grilled sourdough or ciabatta
  • Grilled steak or fish
  • Olive oil for finishing
US Customary - Metric

Instructions

  • Heat the olive oil in a large skillet over medium heat. Add the sliced red onion and sauté for 8–10 minutes, stirring occasionally, until the onions begin to soften.
  • Add the sliced garlic, red pepper flakes, golden raisins, and fresh thyme. Continue sautéing for another 4–5 minutes, allowing the garlic to become fragrant and the raisins to soften.
  • Stir in the honey and red wine vinegar, then season with kosher salt and black pepper. Continue cooking for another 4–5 minutes, stirring occasionally, until the onions are tender and the mixture becomes glossy, jammy, and lightly caramelized.
  • Transfer the onion agrodolce to a serving bowl and garnish with additional fresh thyme leaves.
  • Serve warm or at room temperature with grilled steak or fish, crusty bread, or as part of a Mediterranean-style antipasto platter.

Notes

  • Slice the onions evenly: Slice the onions about ¼ inch thick so they hold their shape when sautéed.
  • Add vinegar at the end: Stir in the red wine vinegar during the last minute of cooking to keep things bright and tangy.
  • Adjust taste as needed: Add another drizzle of honey or red pepper flakes for heat or if you prefer a more sour flavor, add another splash of vinegar.
  • Serve warm or at room temperature: Onion agrodolce is delicious at any temperature.

Mexican Shrimp Cocktail

· 1 Comment

Cool, refreshing and perfectly crunchy, this easy Mexican shrimp cocktail is the ultimate warm-weather appetizer. Juicy shrimp are tossed with fresh vegetables and a zesty Clamato-based cocktail sauce and finished with creamy avocado and plenty of hot sauce for the perfect bite.

This easy Mexican shrimp cocktail is full of fresh shrimp, creamy avocado and a savory cocktail sauce made with clamato.
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About This Recipe

After ordering Mexican shrimp cocktail every chance we got while traveling through Mexico, I couldn't wait to recreate it at home! There's something unforgettable about enjoying an icy cold shrimp cocktail with a cold cerveza right by the ocean.

Unlike the classic American shrimp that's served with a thick cocktail sauce, Mexican shrimp cocktail (Cóctel de Camarones), is lighter, brighter and meant to be served with crispy tostadas, saltine crackers and plenty of hot sauce.

Juicy shrimp are tossed in a savory tomato-based sauce that's flavored with bright citrus, hot sauce and plenty of fresh herbs and vegetables. Right before serving, fold in diced avocado for the perfect creamy contrast.

Every bite is cool, crisp, slightly spicy and exactly the kind of recipe you'll crave on a hot summer day.

📋 Ingredients

Ingredients for Mexican shrimp cocktail, including clamato juice, Jugo Maggi, diced vegetables and avocado,
  • Shrimp: Medium-sized shrimp (about 31/40 count) are the perfect size for shrimp cocktail. Look for shrimp that are already peeled and deveined to keep the recipe easy.
  • Vegetables: A combination of Persian cucumber, Roma tomatoes and red onion gives the shrimp cocktail crunch and freshness. Remove the seeds from both the tomatoes and cucumbers to keep it from getting too watery.
  • Clamato: Clamato juice is the base of the cocktail sauce. It's tomato juice blended with clam broth and seasonings.
  • Ketchup: Just a small amount of ketchup adds a bit more body and sweetness to the cocktail sauce.
  • Maggi and Worcestershire Sauce: Both of these ingredients bring a delicious savory depth to the cocktail sauce.
    • Jugo Maggi is a popular seasoning sauce that's used in many Mexican kitchens and adds an unmistakable umami depth. You can often find this in Mexican and Latin markets.
    • Worcestershire sauce also brings a layer of savory richness with just a few dashes.
  • Fresh Citrus: Both fresh lime juice and orange juice keep the cocktail sauce bright and slightly sweet.
  • Avocado: Fold in diced avocado into the shrimp cocktail just before serving so it stays vibrant and in-tact.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Add Extra Crunch: Add finely diced celery or jicama to add even more crunch to the Mexican seafood cocktail.
  • No Clamato? Substitute with tomato juice and a splash of seafood stock, clam juice or shrimp stock to recreate that signature flavor.
  • Try Orange Soda: Some versions use a good splash of orange soda for a sweeter, and slightly bubbly cocktail sauce.
  • Make it Your Own: Every family has their own version of Cóctel de Camarones. Feel free to adjust the amount of vegetables, citrus or heat to suit your taste.

⏲️ Instructions

Make the cocktail sauce by combining clamato, ketchup, lime juice, lemon juice and hot sauce.

Make the Cocktail Sauce. In a large bowl, whisk together the Clamato, ketchup, lime juice, orange juice, Jugo Maggi, Worcestershire sauce, hot sauce, salt, and black pepper until well combined.

To a bowl, add the cooked shrimp, diced vegetables and fresh herbs.

Prepare the Vegetables. Seed and finely dice the cucumbers and tomatoes. Finely dice the red onion, jalapeño and chopped cilantro and add to a bowl.

Add the shrimp, vegetables and herbs to the clamato mixture.

Combine the Cocktail. Pour the cocktail sauce over the shrimp and vegetable mixtures and stir until everything is evenly coated.

To a large bowl, mix the Mexican shrimp cocktail together and combine the shrimp, vegetables, herbs and cocktail sauce.

Chill and Serve. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Just before serving, gently fold in the diced avocado. Serve with tostadas, saltine crackers and lime wedges.

📍 Recipe Tips

  • Use Cooked, Frozen Shrimp: To keep this recipe quick and easy, use cooked frozen shrimp and then thaw them completely and pat them dry before adding to the shrimp cocktail.
  • Dice Evenly: Cut the cucumber, tomatoes, onion and jalapeño into small, evenly sized pieces so you get a little bit of everything in each bite.
  • Seed the Tomatoes and Cucumbers: Remove the seeds from the tomatoes and cucumbers so the mixture doesn't get too watery.
  • Adjust and Taste: After mixing the cocktail sauce, adjust the flavors as needed. Add more hot sauce or citrus juice or a few extra dashes of Maggi or Worcestershire.
  • Chill Before Serving: Refrigerate the shrimp cocktail for at least 30 minutes before serving. It's best served ice cold and this gives time for the flavors to come together.
  • Add Avocado Last: Right before serving, add the diced avocado so it stays in tact and doesn't turn mushy or brown.

Make Ahead

  • Prep in Advance: The cocktail sauce and chopped vegetables can be prepared a few hours ahead of time and stored separately in the refrigerator until you're ready to assemble.
  • Storage: Leftover Mexican shrimp cocktail will keep well in the refrigerator for up to 2 days. For the best texture, add the avocado just before serving.
Serve Mexican shrimp cocktail with tostadas and fresh lime.

Serving Suggestions

Mexican shrimp cocktail is best served chilled, alongside:

  • Crispy tostadas
  • Saltine crackers
  • Lime wedges
  • Hot sauce

For a complete summer spread, pair it with Charred Tomato Salsa and Mexican grilled fish.

More Shrimp Recipes to Try

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Mexican shrimp cocktail recipe with clamato juice.
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5 from 1 vote

Mexican Shrimp Cocktail (Cóctel de Camarones)

This cool and refreshing Mexican shrimp cocktail is made with juicy shrimp, crisp vegetables and a savory Clamato-based sauce that's perfect on a hot day.
Prep Time20 minutes
Chill30 minutes
Total Time50 minutes
Course: Appetizer
Cuisine: Mexican
Keyword: Cóctel de Camarones, Mexican shrimp cocktail, Mexican shrimp cocktail with clamato
Servings: 6
Calories: 153kcal
Author: Samantha Ferraro

Equipment

Ingredients

  • 1 pound cooked medium shrimp peeled and deveined
  • 2 Persian cucumbers seeded and diced
  • 2 Roma tomatoes seeded and diced
  • ½ small red onion finely diced
  • ¼-½ cup chopped cilantro
  • 1 jalapeño pepper finely minced
  • 1 avocado diced

Cocktail Sauce

For Serving

  • Tostadas
  • Lime wedges
  • Extra cilantro
  • Extra diced red onion
  • Hot sauce
US Customary - Metric

Instructions

  • Make the Cocktail Sauce. In a large bowl, whisk together the Clamato, ketchup, lime juice, orange juice, Jugo Maggi, Worcestershire sauce, hot sauce, salt, and black pepper until well combined. Taste and adjust the seasoning as needed.
  • Prepare the Vegetables. If you haven't already, seed and finely dice the cucumbers and tomatoes. Finely dice the red onion, mince the jalapeño, and chop the cilantro.
  • Combine the Cocktail. Add the shrimp, cucumbers, tomatoes, onion, cilantro, and jalapeño pepper to the bowl with the cocktail sauce. Gently stir until everything is evenly coated.
  • Chill. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  • Finish & Serve. Just before serving, gently fold in the diced avocado. Spoon into serving glasses or bowls and garnish with extra cilantro, diced onion, and hot sauce. Serve cold with tostadas, saltine crackers, and lime wedges.

Notes

  • Use peeled and deveined shrimp to keep prep simple.
  • Dice the vegetables into small, even pieces for the best texture.
  • Taste the cocktail sauce before mixing everything together. Add more lime, hot sauce, or Maggi until it tastes balanced.
  • Chill the shrimp cocktail for at least 30 minutes before serving so the flavors have time to meld.
  • Fold in the avocado just before serving to keep it fresh and creamy.

Nutrition

Calories: 153kcal | Carbohydrates: 12g | Protein: 17g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 122mg | Sodium: 206mg | Potassium: 677mg | Fiber: 3g | Sugar: 7g | Vitamin A: 672IU | Vitamin C: 23mg | Calcium: 70mg | Iron: 1mg

Blueberry Peach Cobbler (with Lavender)

· 3 Comments

This easy blueberry peach cobbler is filled with juicy blueberries and sweet peaches topped with a buttery biscuit topping. And pinch of lavender adds a subtle floral flavor that pairs so well with the fruit. Serve warm with vanilla ice cream for the ultimate summer dessert.

Blueberry peach cobbler with a lightly floral lavender topping.
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About This Recipe

This blueberry peach cobbler is everything I love about summer baking. There's juicy blueberries, sweet peaches and a buttery biscuit topping that's perfect served warm with vanilla ice cream. I like adding a pinch of culinary lavender for a subtle floral note that pairs so beautifully with the blueberries and absolutely worth trying.

Every summer, I pick more blueberries than planned (I'm talking about 15 pounds!). Some go in the freezer, but plenty end up in recipes like my blueberry apple borekas, blueberry peach clafoutis and this easy blueberry peach cobbler.

Why You'll Love This Recipe

  • Easy summer dessert with simple pantry ingredients
  • Fresh or frozen fruit works beautifully
  • No need to peel the peaches
  • Not overly sweet, so the fruit shines
  • Lavender is optional, but adds a unique floral note.

📋 Ingredients

Ingredients for blueberry peach cobbler including heavy cream, dried lavender and lemon.
  • Blueberries: Fresh blueberries are my favorite during the summer but frozen blueberries work just as well and you don't need to thaw.
  • Peaches: Fresh or frozen peaches both work. If using fresh peaches, I don't bother peeling them, just cut them into roughly ½ inch pieces.
  • Lavender: Just a pinch adds a delicate floral flavor that pairs beautifully with the blueberries. Make sure you are using dried culinary lavender.
  • Lemon: Fresh lemon zest and juice brighten all the fruit flavors. I love using a microplane to grate the fresh lemon zest.
  • Sugar: Use your fingertips to rub the lemon zest and lavender into the sugar to release all the fragrant oils.
  • Vanilla: Vanilla extract or vanilla bean paste both work very well.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Mix Up the Fruit: Substitute the fruit with blackberries, strawberries, nectarines, cherries or raspberries.
  • Frozen Fruit: Frozen blueberries and peaches work great. Add them straight from the freezer without thawing.
  • Skip the Lavender: If lavender isn't available, skip it and make lemon sugar instead. Increase the lemon zest slightly and rub it into the sugar.

⏲️ Instructions

Mix the dried lavender and lemon zest with the sugar.

Make the Lavender Lemon Sugar: In a small bowl, combine the sugar, lemon zest and dried lavender. Rub together with your fingertips to infuse the sugar.

Toss the blueberries and peaches with sugar, cornstarch, lavender and lemon.

Mix the Fruit Filling: Add the blueberries, peaches, cornstarch, lemon juice, vanilla and infused sugar to a large bowl. Toss everything together until the fruit is evenly coated.

For the cobbler topping, use your fingertips to mix the cubed butter with flour and lavender.

Break up the Butter into the Flour: In a separate bowl, whisk together the flour, sugar and baking powder. Add chilled butter and work it into the flour mixture until pieces are about the size of peas.

Add heavy cream to the flour and butter mixture to form the biscuit topping for the cobbler.

Mix the Biscuit Dough: Pour the heavy cream and vanilla extract in and mix until dough just comes together.

Layer the biscuit topping over the fruit in the casserole dish.

Assemble the Cobbler: Transfer the fruit filling to a baking dish and dollop biscuit dough over the top. Brush with heavy cream and sprinkle with lavender sugar.

Bake the peach and blueberry cobbler until the fruit is tender and biscuit topping is lightly golden.

Bake the Cobbler: Place the cobbler on a baking sheet and bake until fruit is bubbling and biscuit topping is lightly golden brown. Let cool for 20 minutes before serving.

📍 Recipe Tips

  • Rub the Sugar: Use your fingertips to rub the lemon zest and lavender into the sugar. This releases the fragrant oils and evenly distributes the flavors throughout the cobbler.
  • Don't Overmix the Biscuit Dough: Mix the dough until it just comes together, as over mixing can make the topping dense.
  • Use Frozen Fruit: Add the frozen fruit straight from the freezer. Just toss with the remaining ingredients and bake.
    • And here's a pro tip, when peaches are in season, buy extra peaches then read this article on how to freeze peaches to enjoy them all throughout the year!
  • Use a Baking Sheet: Place a baking sheet underneath the baking dish just in case the fruit bubbles over.
  • Let the Cobbler Rest Before Serving: As tempting as it is to dig in right away, let the cobbler cool for about 20 minutes. This gives the fruit filling time to thicken a bit more.
  • Extra Biscuit Dough? If you end up with extra biscuit dough, bake it separately! Simply add dollops to a lined baking sheet, sprinkle with sugar and bake alongside the cobbler.
This blueberry peach cobbler is topped with a golden biscuit topping that's flavored with lavender and lemon.

Serving Suggestions

  • Serve warm with vanilla ice cream
  • Add a dollop of whipped cream or mascarpone
  • Serve with a spoonful of yogurt for brunch
  • Add a drizzle of honey for extra sweetness

More Dessert Inspiration

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This peach and blueberry cobbler is baked until the fruit bursts and sweetens and is topped with a lavender biscuit topping.
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5 from 7 votes

Blueberry Peach Cobbler (with Lavender)

A classic recipe for blueberry peach cobbler with just enough floral lavender to make the sweet dessert pop. This is what summer desserts are made for!
Prep Time20 minutes
Cook Time1 hour
Resting20 minutes
Total Time1 hour 40 minutes
Course: Dessert
Cuisine: American
Keyword: blueberry lavender cobbler, blueberry peach cobbler, blueberry peach cobbler recipe
Servings: 6 servings
Calories: 576kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Fruit Filling

Biscuit Topping

  • 1½ cups all-purpose flour
  • ¼ cup sugar
  • 1½ teaspoons baking powder
  • 8 tablespoons unsalted butter chilled and cut into cubes
  • 1¼ cups heavy cream
  • 1 teaspoon vanilla extract or vanilla bean paste

For Topping

Instructions

  • Preheat the oven. Preheat the oven to 350°F. Place a baking sheet on the lower oven rack to catch any bubbling fruit juices.
  • Make the lavender lemon sugar. In a small bowl, combine the sugar, lemon zest, and lavender (if using). Use your fingertips to rub everything together until fragrant.
  • Prepare the fruit filling. In a large bowl, combine the blueberries, peaches, cornstarch, lemon juice, and vanilla. Add the lavender lemon sugar and toss until evenly coated. Transfer the fruit mixture to a baking dish.
  • Make the biscuit topping. In another bowl, whisk together the flour, sugar, and baking powder. Add the cubed butter and use your fingertips or a pastry cutter to work the butter into the flour until the pieces are about pea-sized.
  • Mix the dough. Stir in the heavy cream and vanilla until a thick, shaggy dough forms. Be careful not to overmix.
  • Assemble the cobbler. Dollop spoonfuls of biscuit dough evenly over the fruit filling. In a small bowl, mix the remaining sugar and lavender together (if using) and sprinkle over the biscuit topping. Brush the tops with heavy cream.
  • Bake. Bake for 55 minutes to 1 hour, until the fruit is bubbling and the biscuit topping is lightly golden brown.
  • Cool and serve. Let the cobbler rest for at least 20 minutes before serving. Enjoy warm as is or with vanilla ice cream.

Video

Notes

  • Fresh or frozen blueberries and peaches both work well.
  • If using frozen fruit, do not thaw before baking.
  • No need to peel the peaches, the skins soften as they bake.
  • Culinary lavender is optional but adds a subtle floral flavor that pairs beautifully with blueberries.
  • Place a baking sheet underneath the baking dish to catch any juices that may bubble over.
  • Let the cobbler cool before serving so the filling has time to thicken.

Nutrition

Calories: 576kcal | Carbohydrates: 65g | Protein: 5g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 24mg | Potassium: 335mg | Fiber: 4g | Sugar: 32g | Vitamin A: 1407IU | Vitamin C: 13mg | Calcium: 97mg | Iron: 2mg

Stuffed Squash Blossoms with Ricotta

· 20 Comments

As soon as it's zucchini season, stuffed squash blossoms are always on the menu! Each blossom is filled with creamy ricotta mixture before being dipped in a light batter and fried until golden and crisp. They're one of summer's most irresistible appetizers.

Ricotta cheese stuffed squash blossoms are fried until perfectly crisp and golden.
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About This Recipe

Stuffed squash blossoms are one of summer's greatest treats and if you've never cooked squash blossoms before, this is one of the easiest and most delicious ways to enjoy them.

Delicate zucchini flowers are filled with a creamy mixture of ricotta, Parmesan, herbs, and bright lemon zest, then dipped in a light batter and fried until perfectly crisp.

The result is a delicate and crisp exterior with a warm, creamy, savory cheese filling that practically melts in every bite.

What are Squash Blossoms?

Squash blossoms (also called zucchini flowers) are edible flowers that grow on zucchini or squash plants. They are delicate, slightly sweet and a seasonal favorite during the summer months.

Both the male and female blossoms are edible. Female blossoms grow attached to a developing squash, while the male blossoms grow on a long stem. If you're harvesting blossoms from your own garden, it's best to pick the male flowers first so the female flowers can continue to produce zucchini.

Another delicious find are blossoms that are still attached to a baby zucchini, which are absolutely delicious, so don't remove the zucchini! The baby zucchini is tender and sweet and fries very well.

How to Clean Squash Blossoms

Because squash blossoms are so delicate, I prefer not to run them under water directly unless they are noticeably dirty. The petals tear easily and excess moisture can make them harder to fill.

  1. Gently inspect each blossom for insects or debris.
  2. Use a slightly damp paper towel or cloth and wipe away any dirt.
  3. Carefully open the flower and remove the stamen from the center of the flower.
  4. Trim the small pointy green leaves (the calyx) around the outside of the blossom for a more delicate bite.

📋 Ingredients

Ingredients for stuffed squash blossoms, including ricotta cheese parmesan cheese and fresh herbs.
  • Zucchini (Squash) Flowers: These delicate edible flower are best used the same day you buy or harvest them. If needed, store them in a paper towel-lined container in the refrigerator for up to one day.
  • Whole Milk Ricotta Cheese: Use a thick, full-fat ricotta for the creamiest texture. If your ricotta is watery, let it drain in a fine-mesh sieve for a few hours before mixing the filling.
  • Fresh Herbs: Use any combination of parsley, mint, basil, oregano, or chives. Use whichever herbs you have on hand or whatever looks freshest.
  • Grated Parmesan Cheese: This adds a delicious savory flavor to the ricotta cheese mixture.
  • Lemon Zest: Use a microplane to zest the lemon. This brightens the cheese filling.
  • Sparkling Water or Beer: Either one creates a light, airy batter. Beer adds a subtle malty flavor, while sparkling water keeps the coating neutral.
  • Neutral Oil: Vegetable, canola, avocado or light olive oil all work well and are great for frying.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Different Cheeses: Add shredded mozzarella or fontina to the ricotta filling.
  • Different Filling: Cut a mozzarella stick in half and tuck that into the squash blossom. You can also wrap the cheese with a slice of prosciutto or salami for a savory bite.
  • Add a Little Heat: Add finely chopped Calabrian chiles or a pinch of red pepper flakes to the ricotta mixture.
  • Make it Dairy-Free: Substitute with dairy-free ricotta cheese and season with fresh garlic, herbs and lemon zest.

How to Make Ricotta Stuffed Squash Blossoms

Make the ricotta mixture by mixing together the ricotta, parmesan cheese, egg, herbs and lemon zest.

Make the Ricotta Filling: In a bowl, mix the ricotta, Parmesan, egg, lemon zest, fresh herbs, salt and pepper until smooth and combined.

Pipe the cheese mixture into the squash blossom.

Fill the Squash Blossoms: Transfer the filling to a resealable bag, snip off the corner and pipe the mixture into each squash blossom.

Once the squash blossom is filled with cheese, gently twist the flower closed before frying.

Twist to Seal: Gently twist the petals together to enclose the filling.

Dip the stuffed squash blossoms in the beer batter before frying.

Coat in Batter: Whisk the flour and sparkling water together until batter resembles a thin pancake batter. Then dip each stuffed blossom, letting any excess batter drip off.

Add the beer batter dipped squash blossom in hot oil and fry until golden brown.

Fry the Stuffed Flowers: Gently lower the battered blossoms in the hot oil, frying about three at a time until golden on both sides.

Lay the fried stuffed squash blossoms on a paper towel lined baking sheet to drain excess oil.

Serve: Transfer to a paper towel-lined plate and sprinkle with salt while still hot.

📍 Recipe Tips

  • Skip the Rinse: Unless visibly dirty, avoid washing them under running water. Instead, use a damp towel to gently wipe away any dirt.
  • Drain Watery Ricotta: If your ricotta seems too watery, let it drain in a fine-mesh sieve for a few hours. This keeps the mixture thick and creamy.
  • Use a Resealable Bag: Place a resealable bag in a tall cup and add the filling. Then close, twist and snip a corner off to use as a piping bag.
  • Don't Overfill: Fill each blossom ¾ full, then twist the petals to close. Overfilling can cause the filling to leak during frying.
  • Fry in Batches: Avoid overcrowding the pan, which lowers the oil temperature. Fry just a few flowers at a time.
Ricotta cheese stuffed squash blossoms are fried until perfectly crisp and golden.

Storage and Reheating

  • Use the Squash Blossoms Quickly: Zucchini flowers are very delicate and best used the same day they are bought or harvested. If needed, store them in a paper towel-lined container in the refrigerator for up to a day.
  • Leftovers: Refrigerate the fried squash flowers in an airtight container for up to 2 days.
  • To Reheat: Place the stuffed squash blossoms on a wire rack, set over a baking sheet. Warm them in a 375°F oven for about 8-10 minutes until heated through.

Serving Suggestions

  • Serve as an appetizer: Serve simply with lemon wedges and grated parmesan cheese on top.
  • Build an antipasti spread: Pair them with an Italian charcuterie board with Italian cheeses, cured meats and olives.
  • Make a seasonal spread: Serve alongside tomato confit with burrata, peperonata, or squash blossom pizza for a seasonal menu.
  • Wine pairing: a crisp Pinot Grigio, Sauvignon Blanc, or sparkling Prosecco all complement the crispy stuffed squash blossoms beautifully.

More Delicious Zucchini Recipes

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

These golden fried squash blossoms are filled with a bright and creamy ricotta cheese mixture.
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4.92 from 12 votes

Stuffed Squash Blossoms with Ricotta

These crispy stuffed squash blossoms are filled with creamy ricotta, fresh herbs, Parmesan, and lemon zest, then lightly battered and fried until perfectly golden.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Appetizer, Mezze
Cuisine: Italian, Mediterranean
Keyword: ricotta stuffed squash blossoms, stuffed squash blossoms
Servings: 4 servings
Calories: 211kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Ricotta Filling

Coating

US Customary - Metric

Instructions

  • Make the filling. In a bowl, add ricotta, egg, Parmesan cheese, lemon zest, chopped herbs, salt and pepper. Mix everything together.
  • Place a resealable bag inside a tall glass or measuring cup to hold it open while you fill it. Spoon filling into the bag, making sure it's not too full. Close the bag, squeezing out as much air as you can and set aside.
  • Gently open up the squash blossom and remove the small stamen from inside the flower, being careful not to tear the delicate petals. Leave the large stem intact, this will help when dipping the stuffed flower into the batter.
  • Fill the blossoms. Snip a small corner off the resealable bag and twist the large opening of the bag closed, creating a piping bag.
  • Open the squash flower and pipe the ricotta mixture until about three-quarters full. Gently twist the petals together and set aside. Repeat with the rest.
  • Heat a wide skillet with a ½ inch of vegetable oil (or any high-heat oil you like) to 375°F. While the oil is heating up, make the coating.
  • In another bowl, add flour, salt and pepper and sparkling water. Whisk together until smooth and similar to thin pancake batter.
  • Coat the stuffed blossoms. Use the stem to dip the blossom into the batter. Allow excess batter to drip off. Gently drop the stuffed squash blossom into the hot oil. It should sizzle right away.
  • Fry the squash flowers. Fry for 2–3 minutes on the first side until lightly golden, then carefully flip and cook for another 1–2 minutes until crisp and golden.
  • Place fried squash blossoms onto paper towel-lined plate and immediately season with flaky salt on top. Serve immediately with a squeeze of fresh lemon juice.

Video

Notes

  • Skip the Rinse: Use a damp paper towel to gently remove any dirt instead of rinsing the delicate blossoms.
  • Drain the Ricotta: If the ricotta is watery, strain it for a few hours so the filling stays thick and creamy.
  • Use a Sealable Bag: A resealable plastic bag makes filling the blossoms quick, easy, and much less messy.
  • Don't Overfill: Fill each blossom about three-quarters full so the filling stays inside while frying.
  • Fry in Batches: Cook just a few blossoms at a time to keep the oil hot and the batter crisp.

Nutrition

Calories: 211kcal | Carbohydrates: 26g | Protein: 10g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 1043mg | Potassium: 109mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 350IU | Vitamin C: 3mg | Calcium: 140mg | Iron: 2mg

How to Grill Pizza Without a Pizza Stone

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Even if you don't have a pizza oven or pizza stone, don't worry. You can still make incredible grilled pizza right on the grates of your gas or charcoal grill. The crust becomes crisp and lightly smoky while pizza cooks in just a few minutes.

Learn to grill pizza right on a hot grill without a pizza stone.
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About This Recipe

Grilled pizza is one of my favorite ways to make homemade pizza in the summer. The high heat creates a crisp, lightly charred crust with just the right amount of smoky flavor and the best part is that the whole pizza cooks in minutes.

Why You'll Love Grilled Pizza

  • No pizza stone required.
  • Keeps the kitchen cool during the warmer months.
  • Crispy crust with a light smoky flavor.
  • Grilled pizza is ready in about 10 minutes.
  • Works on gas or charcoal grills.

What You Need to Grill Pizza

The beauty of grilled pizza is that you don't need any special equipment. A hot grill, pizza dough, your favorite toppings and a few basic kitchen tools are all it takes.

Have the ingredients for the grilled pizza prepped and ready.

Before you start, have all of your ingredients prepped and ready to go. Grilled pizza cooks quickly, so having everything in reach makes the process much easier.

Equipment

Ingredients

  • Stretched out pizza dough
  • Pizza sauce
  • Cheese
  • Favorite toppings

How to Cook Pizza on the Grill without a Stone

Place the stretched out pizza dough right onto the hot grill.

Grill the Dough: Place the dough onto the hot grill grates. Cook for 3-4 minutes until bubbles form and grill marks appear on the underside.

Grill the first side of the pizza dough until lightly charred.

Flip the Crust: Once the underside is lightly charred and has grill marks, use tongs to flip the dough and cook the second side for 2-3 minutes.

Cook the topped pizza on the grill until the cheese melts and cover the grill if needed.

Add the Toppings: Remove crust from the grill and top with sauce, cheese and toppings. Then return pizza to the grill and close the lid for 1-2 minutes until cheese melts.

How to grill a perfectly cooked pizza without a pizza stone.

Finish and Serve: Remove cooked pizza from the grill and finish with fresh basil, grated cheese and other toppings before serving.

Tips for Success

  • Prep Everything Before You Start: Grilled pizza cooks quickly, so have all the toppings ready before the dough hits the grill. Once you flip the dough, you'll want to move fast.
  • Let the Dough Come to Room Temperature: Leave the pizza dough out for at least 30 minutes. Room temperature dough is much easier to stretch and shape.
  • Roll the Dough Thin: The pizza dough will puff up as it cooks, so aim for a thin crust.
  • Get the Grill Hot: A pre-heated hot grill helps the crust crisp up quickly and creates those nice grill marks. Aim for 450 to 500 degrees Fahrenheit.
  • Don't Overload Toppings: A light layer of sauce, cheese and toppings is all you need. Too many toppings can weigh down the crust.
  • Add Toppings Off the Grill: The grill is very hot, so remove the crust before adding the toppings. Then return it to the grill to finish cooking.
  • Cover the Grill As Needed: Close the lid for a minute or two to help the cheese melt and the toppings warm through.

Serving Suggestions

More Delicious Pizza Recipes

How to grill pizza on the grill and without a pizza stone.
Print Recipe
5 from 7 votes

Grilled Pizza Without a Pizza Stone

Learn how to make perfectly crisp and lightly charred grilled pizza right on your gas or charcoal grill. This easy method comes together quickly and works with your favorite pizza toppings.
Prep Time15 minutes
Cook Time10 minutes
Dough resting at room temperature30 minutes
Total Time55 minutes
Course: Main, Main Course
Cuisine: Italian
Keyword: grilled pizza, how to grill pizza, pizza on the grill without a stone
Servings: 4 servings
Calories: 820kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

  • 1 pound pizza dough divided in half
  • ½ cup pizza sauce
  • 8 ounces mozzarella sliced or shredded

Optional Toppings

US Customary - Metric

Instructions

  • Preheat the grill. Heat a clean grill to 450-500°F.
  • Prepare the dough. Let the pizza dough rest at room temperature for at least 30 minutes (1 hour is even better). Divide into two portions and stretch each into a thin 10-inch round.
  • Prepare your toppings. While the dough rests, have your sauce, cheese, and toppings prepped and ready. Grilled pizza cooks quickly, so it's best to have everything within reach.
  • Grill the first side. Lightly flour a pizza peel or the back of a baking sheet and transfer the dough onto the hot grill grates. Cook for 2-3 minutes until bubbles form and the bottom develops grill marks.
  • Flip and top the pizza. Using tongs, carefully flip the dough and remove the crust from the grill before adding the toppings. Spread on a thin layer of sauce, sprinkle with cheese, and add your favorite toppings.
  • Finish cooking. Return the pizza to the grill, close the lid, and cook for another 2-4 minutes, or until the cheese is melted and the bottom crust is crisp.
  • Finish and serve. Remove the pizza from the grill and finish with fresh basil, Parmesan, a drizzle of olive oil, or any other favorite finishing touches before slicing and serving.

Notes

  • Let the dough come to room temperature so it's easier to stretch.
  • Have all the toppings prepped and ready.
  • Keep the grill lid closed while the pizza finishes cooking to help melt the cheese.

Nutrition

Calories: 820kcal | Carbohydrates: 60g | Protein: 44g | Fat: 45g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 2057mg | Potassium: 341mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1405IU | Vitamin C: 9mg | Calcium: 644mg | Iron: 4mg

Farmers Market Recipes: What to Buy and Cook All Season Long

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Samantha Ferraro holding colorful heirloom tomatoes.

Why I Love Shopping at the Farmers Market

Shopping at my local farmers market is easily the highlight of my week. Every Saturday morning during market season, we grab our reusable bags, stroll up and down the stalls and see what's fresh that week. One Saturday it might be bunches of asparagus and tender greens, and a few weeks later the tables are overflowing with colorful tomatoes, sweet peppers, and baskets of berries.

Living in the Pacific Northwest has taught me to appreciate just how seasonal produce really is. Unlike warmer climates where some fruits and vegetables are available for much longer, our growing season changes week by week. I love planning my meals around whatever is at its peak, then sharing my market haul (and what I'm cooking with it) over on Instagram.

Supporting local farmers and small businesses is something I truly value, and I hope this guide inspires you to fill your own bags with seasonal produce and turn it into delicious meals.

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Farmers Market Shopping Tips

  • Bring reusable bags
  • Bring cash with small bills
  • Walk through the market before buying
    • Compare prices and see what's in season
  • Buy one new ingredient each week
Colorful peppers, cucumbers and eggplant at the farmers market.

What's in Season at the Farmers Market

Every region has its own growing season, so what you'll find at your local market may be different from mine. Here in the Pacific Northwest, the market changes dramatically throughout the season.

Spring begins with leafy greens, asparagus and strawberries, and peak summer brings tomatoes, peppers and zucchini. And that's all part of the fun, because each week is a new culinary adventure.

Below are some of my favorite farmers market finds, along with simple tips for choosing, storing, and cooking each one.

Leafy Greens: The First Sign of Spring

Tip: Store the greens with a paper towel to keep them fresh throughout the week.

Turkish borek with spinach and feta filling.

Berries: Sweet Summer Favorites

Tip: Wash berries right before you enjoy them, so they stay fresh and intact.

Peach and blueberry clafoutis is served with a light dusting of powdered sugar on top.

Zucchini: More Than Just Bread

Tip: Smaller zucchini will be sweeter and if you spot zucchini flowers, grab them! They are one of my favorite seasonal treats.

Baked zucchini galette with golden brown crust.

Tomatoes: The Stars of Summer

Tip: Look for tomatoes that feel heavy for their size and smell fragrant at the stem. Store them at room temperature for the best flavor.

Pasta with cherry tomatoes, garlic, basil and red pepper flakes.

Eggplant: Perfect for Grilling, Roasting and Frying

Tip: Look for eggplants that are smooth, have a shiny peel and feel heavy for their size.

Mediterranean roasted eggplant with crispy chickpeas, creamy tahini, za'atar and lemon.

Stone Fruit: Use in both Sweet and Savory Summer Dishes

Tip: If your fruit isn't quite ripe yet, leave them on the counter for a day or two, and they'll continue to ripen and sweeten.

Beets: Sweet, Earthy and Surprisingly Versatile

Tip: Keep the beet greens and use them the same way you would with spinach or chard. Just be sure to wash them very well.

Red and yellow beet soup garnished with olive oil and fresh dill.

Saffron Yogurt Chicken Skewers

· 2 Comments

Loaded with bold Mediterranean flavors, these saffron yogurt chicken skewers are marinated in a fragrant blend of herbs, spices and saffron before being grilled until charred and juicy. Serve alongside grilled vegetables, grilled lemon and creamy tahini for a colorful Mediterranean-inspired dinner.

These grilled saffron yogurt skewers are a crowd favorite and full of bold Mediterranean flavors.
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About This Recipe

If you love my chicken shawarma skewers or shish tawook recipe, these saffron yogurt chicken kabobs deserve a spot on your grilling menu.

Inspired by Persian joojeh kabob, the chicken is marinated in a flavorful blend of saffron, yogurt, fresh herbs, garlic, spices and chili peppers. The yogurt helps tenderize the chicken while the saffron adds its signature floral aroma and gorgeous golden color.

I love serving these skewers with grilled vegetables, charred lemons and whole blistered peppers for a smoky and spicy bite. Pair the chicken kabobs with a crisp fattoush salad or on top of lemony couscous for a stunning Mediterranean summer meal.

📋 Ingredients

Ingredients for saffron yogurt chicken with spices, herbs, lemon and garlic.
  • Chicken Thighs: Boneless, skinless chicken thighs stay juicy on the grill and absorb the marinade beautifully.
  • Yogurt: Plain Greek yogurt helps tenderize the chicken while creating a creamy marinade that clings to every piece of chicken.
  • Aromatics: Garlic, parsley, and peppers add brightness to the marinade. Use a Serrano pepper for more heat or an Anaheim pepper for a milder flavor.
  • Saffron: A little saffron goes a long way. Steeping a pinch of saffron in warm water before adding it to the marinade helps release its color and floral flavor.
  • Spices: Turmeric and cumin add both an earthy flavor and beautiful golden color to the marinade mixture.
  • Vegetables to Grill: Skewer onions, zucchini and cherry tomatoes to serve alongside as well as grilled lemon halves for serving.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Use Different Chicken Cuts: Chicken breast works well in place of chicken thighs. You can also marinate whole pieces of chicken and grill them without skewers.
  • Change the Herbs: Any combination of parsley, cilantro, mint, or chives all work well in the marinade.
  • No Saffron? If saffron isn't available, simply leave it out. The chicken will still have plenty of flavor from the yogurt, herbs, and spices.
  • Add More Vegetables: Bell peppers, mushrooms, eggplant, and squash are all excellent additions to the vegetable skewers.

⏲️ Instructions

Blend the yogurt saffron marinade in a food processor until smooth.

Make the marinade: In a food processor, combine the saffron water, yogurt, Anaheim chili, garlic, parsley, turmeric, cumin, lemon juice, olive oil, salt, and pepper. Blend until smooth.

Marinade the chicken in the yogurt saffron mixture.

Marinate the chicken: Place the chicken in a large bowl, pour the marinade over and toss to combine. Cover and refrigerate for at least 30 minutes.

Skewer the yogurt marinated chicken and grill on all sides until cooked through.

Assemble the skewers: Thread the marinated chicken onto metal skewers. On separate skewers, thread the vegetables.

Grill the saffron yogurt chicken kabobs alongside grilled vegetable skewers and whole peppers.

Grill everything: Grill the chicken skewers for about 4–5 minutes per side, until charred and cooked through. Grill the vegetable skewers, peppers and lemons until charred and tender.

📍 Recipe Tips

  • Marinate For More Flavor: Thirty minutes will work, but a few hours of marinating time will allow the flavors to develop even more.
  • Cut Even Pieces: Cut the chicken into roughly 1-inch pieces so everything cooks evenly on the grill.
  • Use Metal Skewers: Metal skewers are reusable and help conduct heat through the center of the chicken for even cooking.
  • Using Wooden Skewers? Be sure to soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
  • Don't Force the Flip: Turn the skewers occasionally. If the chicken is sticking, it's not ready. Once a crust forms and chicken releases easily, it's ready.
  • Grill the Peppers Too: Whole Anaheim, Serrano, or sweet peppers become smoky and tender on the grill and make a beautiful addition to the serving platter.
These saffron yogurt chicken skewers are perfectly grilled and full of bold Mediterranean flavors with spices and herbs.

Serving Suggestions

Serve these saffron yogurt chicken skewers with:

For a beautiful presentation, arrange the chicken skewers on a large platter with grilled vegetable skewers, blistered peppers, grilled lemons and garnish with fresh herbs, and a bowl of yogurt or tahini sauce on the side.

More Chicken Recipes to Try

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

Saffron yogurt chicken skewers are full of flavor with spices and herbs.
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5 from 1 vote

Saffron Yogurt Chicken Skewers

Saffron yogurt chicken skewers are marinated with herbs, garlic, lemon, and warm spices, then grilled until juicy and golden.
Prep Time20 minutes
Cook Time15 minutes
Marinate30 minutes
Total Time1 hour 5 minutes
Course: Main
Cuisine: Mediterranean, Middle Eastern
Keyword: grilled saffron chicken, saffron chicken kabob, saffron yogurt chicken skewers
Servings: 4 servings
Calories: 387kcal
Author: Samantha Ferraro

Equipment

Ingredients

For the Chicken Marinade:

  • Pinch of saffron threads
  • 2 tablespoons warm water
  • ½ cup plain Greek yogurt low-fat or nonfat
  • 1 Anaheim chile chopped (seeds removed for less heat)
  • 2 garlic cloves coarsely chopped
  • Small bunch of parsley about ½ cup loosely packed, chopped
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • Juice of 1 lemon plus zest, optional
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 2 pounds boneless skinless chicken thighs, cut into 1-inch chunks

For the Vegetable Skewers:

  • 1 red onion cut into chunks
  • 1 zucchini sliced into thick rounds or half-moons
  • 1 cup cherry tomatoes
  • Olive oil for drizzling
  • Salt and pepper to taste
  • Za’atar or sumac optional (for sprinkling before grilling)

For Serving:

  • Grilled lemon halves
  • Whole grilled Anaheim pepper serrano pepper or jalapeños
  • Chopped fresh herbs parsley, mint, or dill
  • Cucumber yogurt sauce or toum or tahini sauce optional
US Customary - Metric

Instructions

  • Bloom the saffron: Crush the saffron slightly with your fingers or a mortar and pestle. Add it to 2 tablespoons of warm water and let steep for 5–10 minutes.
  • Make the marinade: In a food processor, combine the saffron water, yogurt, Anaheim chili, garlic, parsley, turmeric, cumin, lemon juice, olive oil, salt, and pepper. Blend until smooth and creamy.
  • Marinate the chicken: Place the chicken pieces in a large bowl or zip-top bag. Pour the marinade over the chicken and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
  • Prep the vegetables: In a separate bowl, toss the onion, zucchini, and cherry tomatoes with olive oil, salt, pepper, and a pinch of za’atar or sumac if using.
  • Assemble the skewers: Thread the marinated chicken onto metal skewers. On separate skewers, thread the vegetables
  • Grill everything: Preheat a grill (or grill pan) over medium-high heat. Grill the chicken skewers for about 4–5 minutes per side, or until nicely charred and cooked through.
    Grill the vegetable skewers and whole peppers until tender and slightly charred, about 8–10 minutes total, turning occasionally.
    Grill the lemon halves, cut side down, for 2–3 minutes until caramelized.
  • Serve: Arrange the chicken and veggie skewers on a large platter. Garnish with fresh herbs and serve with grilled lemon halves and yogurt or tahini sauce on the side.

Notes

  • Marinate Ahead: For the best flavor, marinate the chicken for at least 30 minutes or up to 8 hours.
  • Uniform Pieces: Cut chicken into 1-inch pieces so the skewers cook evenly.
  • Bloom the Saffron: Steeping saffron in warm water before adding it to the marinade releases its color and aroma.
  • Use Separate Skewers: Keep vegetables and chicken on separate skewers so each can cook at its own pace.

Nutrition

Calories: 387kcal | Carbohydrates: 9g | Protein: 55g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 145mg | Sodium: 180mg | Potassium: 1121mg | Fiber: 2g | Sugar: 5g | Vitamin A: 300IU | Vitamin C: 22mg | Calcium: 69mg | Iron: 2mg

Grilled Sockeye Salmon with Citrus Herb Glaze

· 8 Comments

This grilled sockeye salmon is brushed with a vibrant Mediterranean citrus herb glaze made with garlic, citrus, honey and tangy sumac. As the salmon grills, the glaze slightly caramelizes, creating smoky, bright flavors in every bite.

Grilled sockeye salmon recipe served with grilled asparagus and summer squash.
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🐟 About This Recipe

In the Pacific Northwest, wild sockeye salmon season is one of the best parts of summer. While sockeye is available frozen year-round, fresh wild salmon starts to appear in markets and cooks beautifully on a hot grill.

This grilled sockeye salmon is flavored with bold Mediterranean flavors of olive oil, fresh citrus juice, herbs, garlic and a touch of honey for sweetness. Because sockeye salmon is naturally leaner and thinner than other varieties, it cooks quickly and can be placed directly onto the grill grates without flipping.

Serve this Mediterranean grilled salmon alongside fattoush salad, lemony quinoa tabbouleh and Greek orzo pilaf for an easy and flavorful summer dinner.

✨ Recipe Highlights

  • Made in 15 minutes!
  • The Mediterranean salmon glaze is bright, fresh and herbaceous.
  • No flipping! Many grilled sockeye salmon recipes will instruct flipping the salmon, but there is no need as the salmon is thin and delicate.

📋 Ingredients

Ingredients for grilled sockeye salmon including a sockeye salmon fillet, fresh parsley and citrus.
  • Sockeye Salmon: Use fresh or frozen sockeye salmon and make sure it's wild, if possible. You can leave the sockeye salmon as a whole filet or cut it into smaller portions.
  • Fresh Herbs: Use whatever fresh tender herbs that are available, such as parsley, cilantro or mint.
  • Citrus: This salmon marinade uses both tart lemon juice and sweeter orange juice in the glaze mixture.
  • Garlic: All you need is one garlic clove to add a bit of savoriness to the citrus marinade. I like using a microplane to finely grate the garlic.
  • Spices: There are 2 main spices in the salmon glaze, sumac and Aleppo pepper.
    • Sumac is tart and citrusy and a common ingredient in Turkish onion salad and as a bright finishing touch for Turkish flatbread.
    • Aleppo pepper has some heat, but if you prefer no spiciness, you can leave it out.
  • Honey: A touch of honey gives the glaze a bit of sweetness and lets the glaze stick to the salmon filet easily.
  • Olive Oil: Like most of my Mediterranean recipes, a good extra virgin olive oil often makes an appearance. Look for a flavorful extra virgin olive oil and save half of the marinade for pouring on afterwards.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

⏲️ Instructions

Whisk the salmon marinade in a bowl.

Make the Glaze: In a bowl, add the olive oil, spices, citrus juices, honey, parsley and grated garlic and whisk to combine. Reserve half of the salmon glaze for after cooking.

Brush the Mediterranean salmon marinade onto the salmon filet.

Brush Glaze on Salmon: Pat the salmon dry with paper towels and brush the citrus glaze all over the flesh of the salmon.

Place the sockeye salmon filet on the hot grill.

Grill the Salmon: Once an outdoor grill or indoor grill pan has preheated to medium-high heat, place the sockeye salmon on the grill, skin side down.

Grill the sockeye salmon with vegetables until the salmon is just cooked through.

Add Vegetables and Finish: Add vegetables, if grilling alongside and continue grilling the salmon for 8-10 minutes until the thickest part is just cooked through. Cover the grill for the final 2-3 minutes to cook the top of the fish.

📍 Recipe Tips

  • Dry the salmon filet. With any protein, searing steak, grilling chicken and even with seafood recipes, use a paper towel to pat the salmon dry. This will help any seasoning and marinades stick to the protein better.
  • Save half of the glaze. Before brushing the marinade onto the salmon, reserve half of it for after it's grilled.
  • Don't flip the salmon. Sockeye salmon is a very thin salmon, compared to thicker filets such as King salmon. Because the salmon is so thin and delicate, the less handling the better. Cover the grill for the last few minutes to cook the top.
  • Don't overcook the salmon. Most salmon filets don't need more than 10-15 minutes of cooking. Thicker pieces may need an extra few minutes, so keep an eye on it to prevent the salmon from over cooking and drying out.
Grilled sockeye salmon with grilled vegetables.

🥗 What to Serve with Grilled Salmon

Recipe FAQs

What is the ideal grilling temperature for salmon?

The ideal temperature is to cook or grill salmon is anywhere from 350 to 400 degrees Fahrenheit. It is better to cook at a lower temperature and to cook salmon at too high of a temperature.

Do you need to flip salmon on the grill?

You don't have to flip salmon on the grill. Instead, cover the grill for the final few minutes so the top of the salmon cooks. If you want to have the grill marks on the top of the salmon, gently turn it over for the last minute.

How do you prevent salmon from drying out?

The best way to prevent salmon from drying out is to not overcook it. Most salmon filets don't need anymore than 10-15 minutes of cooking at the most.

More Salmon Recipes to Try

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

Easy grilled sockeye salmon recipe.
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5 from 8 votes

Grilled Sockeye Salmon with Mediterranean Glaze

This grilled sockeye salmon is seasoned with vibrant Mediterranean citrus herb flavors and grilled to perfection in just about 10 minutes!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main
Cuisine: American, Mediterranean
Keyword: grilled salmon tacos, grilled sockeye salmon, grilled wild sockeye salmon, Mediterranean grilled salmon
Servings: 4 servings
Calories: 377kcal
Author: Samantha Ferraro

Ingredients

  • 1- ½ pound sockeye salmon filet
  • ¼ cup olive oil
  • 1 garlic grated
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh orange juice
  • 2 teaspoons honey
  • 1 teaspoon sumac
  • ¾ teaspoon Kosher salt
  • ½ teaspoon Aleppo pepper or red pepper flakes
  • Assorted vegetables for grilling summer squash, zucchini and or asparagus
US Customary - Metric

Instructions

  • Pre-heat the outdoor grill or an indoor grill pan to medium-high heat, about 375-400 degreesFahrenheit. If the fish is too large for the cooking area, cut the fillet into 4-ounce filets.
  • Remove any pin bones from the salmon and pat the filet dry with paper towels.
  • In a bowl, add the olive oil, grated garlic, parsley, lemon and orange juice, honey, sumac, salt and pepper and whisk until combined. Reserve half of the glaze for serving.
  • Brush the rest of the glaze onto the salmon then place the salmon on the grill, skin side down. Cook the salmon for 8-10 minutes until just cooked through, thicker pieces may need an extra 1-2 minutes. Because the salmon is so thin, no flipping is needed, instead, close the grill for the final 2 minutes to cook the top of the salmon.
  • Season the vegetables with salt, pepper and drizzle of olive oil and grill for 5 minutes until lightly charred on all sides.
  • Once done, remove the salmon to a wide platter and brush on the reserved citrus olive oil glaze and serve with the grilled vegetables.

Notes

    • Dry the salmon filet. With any protein, searing steak, grilling chicken and even with seafood recipes, use a paper towel to pay the salmon dry very well. This will help any seasoning and marinades stick to the protein better.
    • Save half of the glaze. Before brushing the marinade onto the salmon, reserve half of it for after it's grilled.
    • Don't flip the salmon. Sockeye salmon is a very thin salmon, compared to thicker filets such as King salmon. Because the salmon is so thin and delicate, the less handling the better. Cover the grill for the last few minutes to cook the top.

Nutrition

Calories: 377kcal | Carbohydrates: 4g | Protein: 34g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Cholesterol: 94mg | Sodium: 517mg | Potassium: 867mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 319IU | Vitamin C: 6mg | Calcium: 27mg | Iron: 2mg

Frozen Pineapple Shave Ice Dessert

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This shaved frozen pineapple dessert is inspired by the Hawaiian shave ice shops and the viral fruit trend. Made with just four ingredients, this easy treat is light, creamy, tropical and ready in minutes.

This frozen shaved pineapple is the easiest dessert! Serve on top of ice cream and finish with a drizzle of condensed milk and toasted coconut.
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About This Recipe

This simple shaved pineapple dessert was inspired by two things. One, is the popular trend of shaving frozen fruit and the other is the classic Hawaiian shave ice that you find all throughout the islands.

If you’ve ever had true Hawaiian shave ice, you know the texture is incredibly soft and fluffy, almost like fresh snow. It melts in your mouth and soaks up flavors beautifully. And when frozen pineapple is finely grated, it creates a light, fluffy texture similar to shave ice.

I kept this frozen pineapple dessert perfectly simple at home. All you need is a scoop of ice cream, freshly shaved pineapple right on top, then finished with a drizzle of creamy condensed milk and toasted coconut flakes.

It’s bright, creamy, tropical and comes together in minutes!

📋 Ingredients

Frozen shaved pineapple dessert ingredients with ice cream, condensed milk and toasted coconut flakes.
  • Pineapple: Look for deep golden pineapples with less green for a sweet and ripe fruit. Cut them into larger wedges before freezing for easier grating.
  • Vanilla Ice Cream: Let it sit out for a few minutes so the ice cream is easier to scoop. Coconut ice cream or mango sorbet would also be delicious.
  • Sweetened Condensed Milk: Thick, sweet and creamy, condensed milk is milk that’s been reduced and sweetened. It has a rich, almost caramel-like flavor and because it’s so decadent, a drizzle is all you need.
  • Toasted Coconut Flakes: Shredded coconut is lightly toasted in a skillet until just golden. It adds a lovely nutty flavor and a bit of texture to the pineapple dessert.

How to Toast Coconut

  1. Add unsweetened coconut flakes to a dry skillet over medium heat. Use a spatula to stir frequently until lightly golden.
  2. Once the coconut just turns color, remove immediately as it can burn quickly.
  3. Cool completely and store leftover toasted coconut in an airtight container or reusable bag.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Different Fruits: Substitute with frozen mango, strawberries, peaches, or a mix of tropical fruit for different flavors and colors.
  • Switch the Ice Cream: Instead of vanilla, use coconut ice cream, frozen yogurt, or mango sorbet. They all pair well with pineapple.
  • Add Fun Toppings
    • Fresh lime zest
    • Chopped macadamia nuts
    • Mochi pieces
    • A pinch of li hing mui powder or tajin
    • A drizzle of passion fruit puree

⏲️ Instructions

Use a microplane or grater to shave the frozen pineapple over the ice cream.

Grate the Frozen Pineapple: Add a scoop of ice cream to a bowl and use a microplane to grate the frozen pineapple on top.

This frozen shaved pineapple is the easiest dessert! Serve on top of ice cream and finish with a drizzle of condensed milk and toasted coconut.

Finish and Serve: Drizzle with sweetened condensed milk and top with toasted coconut flakes. Serve immediately.

📍 Recipe Tips

  • Freeze Pineapple in Large Wedges: They’re easier to hold and grate.
  • Freeze Pineapple Overnight: Make sure the pineapple is completely frozen. For best results, freeze for at least 8 hours or overnight.
  • Use a Paper Towel: Hold the frozen fruit with a paper towel or towel while grating.
  • Use a Microplane: Use a microplane or hand grater for the fluffiest texture.
  • Assemble Right Before Serving: Shave the frozen pineapple right before serving so it stays light, fluffy and doesn’t melt quickly.
This easy desert is made up of frozen shaved pineapple, vanilla ice cream and finished with condensed milk and toasted coconut.

Serving Suggestions

Serve the frozen pineapple dessert at the end of a tropical-inspired dinner.

More Easy Desserts to Try

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Frozen shaved pineapple is dusted over vanilla ice cream and finished with condensed milk and toasted coconut.
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Shaved Frozen Pineapple with Vanilla Ice Cream

With just four ingredients, this frozen shaved pineapple dessert is the perfect sweet treat. Vanilla ice cream is layered with shaved pineapple, condensed milk and toasted coconut.
Prep Time10 minutes
Freezing8 hours
Total Time8 hours 10 minutes
Course: Dessert
Cuisine: American
Keyword: frozen shaved pineapple, shaved pineapple dessert
Servings: 2 servings
Calories: 128kcal
Author: Samantha Ferraro

Equipment

Ingredients

  • ⅛ frozen pineapple large wedge
  • 2 scoops vanilla ice cream
  • 2 tablespoons sweetened condensed milk
  • 2 tablespoons toasted coconut flakes

Instructions

  • Scoop vanilla ice cream into two bowls.
  • Using a microplane or fine grater, grate the frozen pineapple directly over the ice cream until light and fluffy.
  • Drizzle 1–2 tablespoons of sweetened condensed milk over the top.
  • Sprinkle with toasted coconut flakes. Serve immediately.

Notes

  • Freeze pineapple in large wedges for easier grating.
  • Freeze pineapple wedges for at least 8 hours until solid.
  • Hold the frozen fruit with a towel while grating.
  • Assemble just before serving for best texture.

Nutrition

Calories: 128kcal | Carbohydrates: 20g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 29mg | Potassium: 165mg | Fiber: 2g | Sugar: 17g | Vitamin A: 90IU | Vitamin C: 28mg | Calcium: 67mg | Iron: 0.4mg

Pan Bagnat (Niçoise-inspired Sandwich)

· 4 Comments

If you love bold, briny Mediterranean flavors layered into the ultimate picnic sandwich, this Pan Bagnat is for you! Inspired by a Niçoise salad, this pressed sandwich is packed with olive oil tuna, jammy eggs, punchy olive salad and bright pickled onions.

This nicoise sandwich is inspired by the nicoise salad and is layered with tuna, chopped olives, a perfect medium boiled egg and pickled onions.
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About This Recipe

This Mediterranean Pan Bagnat (Niçoise-Inspired sandwich) was inspired by one I had at a Vietnamese restaurant in Hawaii, where it was made as a cross between a banh mi and a Niçoise sandwich.

I loved the layered pickled vegetables and bold Mediterranean flavors, so I recreated this pressed sandwich with a more classic French spin. There's a briny olive and caper salad, oil-packed tuna, and a perfectly medium-boiled egg.

It’s strongly influenced by a traditional Niçoise salad, but made much closer to a classic pan bagnat, which is the iconic French picnic sandwich that’s meant to sit and soak up all those bold flavors. And honestly? The longer this sandwich rests, the better it gets, making it a perfect make-ahead sandwich!

📋 Ingredients

Ingredients for Nicoise sandwich, including olives, capers, tuna and anchovies.

This Niçoise-inspired sandwich is built on simple ingredients, but quality makes all the difference:

  • Baguette: Use a medium sized baguette with a sturdy crust that’s about 12 inches long. Before assembling, hollow out some of the interior, this gives room for filling and keeps the sandwich from feeling too bready.
  • Eggs: A perfectly medium boiled egg with a jammy yolk gives the sandwich a delicious rich layer of flavor.
    • To make them: bring a pot of water to a boil, gently lower in the eggs, and cook for 8 minutes. Transfer immediately to an ice bath, cool, peel, and slice. If you prefer fully set yolks, cook 1 minute longer. You can also use store-bought hard-boiled eggs for convenience.
  • Tuna: This is the time to use a really good quality tuna packed in olive oil. Gently flake the tuna instead of mashing it, and drizzle a little of the reserved olive oil over the tuna when assembling for extra flavor.
  • Olives: I use a mixture of Castelvetrano and Kalamata olives. The Castelvetrano are buttery and mild, while the Kalamata bring deeper, briny flavor. For a more traditional touch, Niçoise olives would also be delicious.
  • Anchovies: Anchovies add incredible savory flavor without making the sandwich taste fishy. Just a couple fillets, finely chopped and stirred into the mayo, make all the difference. If you don’t have fillets, anchovy paste works perfectly.
  • Tomatoes: Use the ripest, most flavorful tomatoes you can find. Heirloom, Early Girl, or Kumamoto tomatoes are all great options. Slice and drain briefly on a paper towel-lined plate to prevent excess moisture in the sandwich.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Bread Options: Instead of baguette, make the sandwich with ciabatta, which holds up well for making sandwiches or focaccia for a more olive oil–rich bite.
  • Make Seared Tuna: If you want to elevate this even more, layer in seared tuna instead of jarred tuna. It’s not traditional, but would be absolutely delicious.
  • Add More Vegetables: Marinated artichoke hearts, sun-dried tomatoes, roasted red peppers, or thinly sliced radishes would all be fantastic additions.
  • Anchovy Substitute: If you don’t have anchovy fillets, anchovy paste works beautifully and is easy to keep on hand.
  • No Tuna? Swap the tuna for cooked shredded chicken for a different but equally satisfying variation.
  • Egg Preference: Prefer a fully set yolk? Cook the eggs a minute longer for a more classic hard-boiled texture.

⏲️ Instructions

Mix mayonnaise, dijon and anchovies together to make a savory spread for the nicoise sandwich.

Make the Anchovy-Dijon Spread: In a small bowl, stir together mayonnaise, chopped anchovies and Dijon mustard until smooth and well combined.

Add red wine vinegar to sliced red onions with a pinch of sugar to make quick pickled onions.

Make the Pickled Onions: In a small bowl, combine sliced red onion, red wine vinegar, a pinch of sugar and salt. Toss well and let sit for at least 20 minutes.

Toss the chopped olives with capers, herbs, olive and vinegar for the nicoise sandwich.

Make the Olive Salad: In a bowl, combine the chopped Castelvetrano olives, Kalamata olives, capers, parsley, basil and drizzle with olive oil and red wine vinegar and toss to combine.

Scoop out some of the bread from the inside of the baguette.

Prepare the Bread: Gently remove some of the soft interior of the baguette to create space for the filling. Spread the anchovy-Dijon mixture evenly on both sides.

Spread the anchovy mayo on both sides of the bread and layer on the tuna, tomatoes and chopped olive salad.

Assemble the Sandwich: Layer the flaked tuna, tomato slices and gently press the olive herb salad on top.

Slice the medium boiled egg and layer that onto the nicoise sandwich.

Finish Layering the Sandwich: Top with sliced medium-boiled eggs, drained pickled red onions and finish with sliced pepperoncini, if using.

📍 Recipe Tips

  • Use Good Tomatoes: Find the best in-season tomatoes and let them drain on a paper towel-lined plate. A light sprinkle of salt helps draw out excess moisture and prevents a soggy sandwich.
  • Don’t Over-Chop the Olives: You want a textured, rustic chop, not a paste.
  • Choose Good Quality Tuna: Tuna packed in olive oil has fantastic flavor and much better texture. Gently flake  the thick filets, instead of mashing, and drizzle a little of the reserved oil over the tuna for even more flavor.
  • Press and Rest the Sandwich: After assembling, gently press the sandwich down and let it sit for at least 10 to 20 minutes before slicing. This helps the flavors meld and gives you that true pan bagnat feel.
  • Make Components Ahead: The anchovy spread, pickled onions, olive salad, and eggs can all be made ahead of time. Assemble just before serving or a few hours in advance.
Open faced nicoise sandwich with olives, tuna, pickled onions and a perfectly medium boiled egg.

Serving Suggestions

This French pan-bagnat is made for leisure picnics:

More Picnic Recipes to Try

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This nicoise sandwich is inspired by the French sandwich called pan bagnat and is layered with tuna, chopped olives, a perfect medium boiled egg and pickled onions.
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5 from 2 votes

Pan Bagnat (Nicoise-inspired Sandwich)

This Pan Bagnat is a delicious sandwich inspired by Niçoise salad. It’s layered with tuna, jammy eggs, briny olives, pickled onions and makes the perfect picnic sandwich!
Prep Time25 minutes
Cook Time8 minutes
Resting10 minutes
Total Time43 minutes
Course: Lunch
Cuisine: French, Mediterranean
Keyword: nicoise sandwich, pan bagnat
Servings: 2 servings
Author: Samantha Ferraro

Equipment

Ingredients

For the Sandwich

  • 1 medium baguette about 12 inches, sliced in half lengthwise
  • 1 6 ounce jar Italian tuna packed in olive oil, drained use half for lighter sandwiches or the full jar for extra hearty)
  • 2 large eggs
  • 1 to 2 medium ripe tomatoes sliced
  • Kosher salt and freshly cracked black pepper
  • Sliced peperoncini to taste

Quick Pickled Red Onion

Olive Herb Salad

Anchovy-Dijon Spread

Instructions

  • Make the Medium-Boiled Eggs: Bring a pot of water to a full boil. Gently lower the eggs into the water and cook for 8 minutes.
  • Transfer immediately to a bowl of ice water and let cool completely. Peel and slice. The yolks should be soft and slightly jammy. For slightly firmer yolks, cook 1 additional minute.
  • Make the Quick Pickle the Onion: In a small bowl, combine sliced red onion, red wine vinegar, a pinch of sugar, and a pinch of salt. Toss well and let sit for at least 20 minutes while preparing the remaining components. Drain before using.
  • Make the Olive Herb Salad: In a bowl, combine the chopped Castelvetrano olives, Kalamata olives, capers, parsley, basil and drizzle with olive oil and red wine vinegar, then toss to combine. The mixture should be rustic and spoonable, not finely minced.
  • Make the Anchovy-Dijon Spread: In a small bowl, stir together mayonnaise, chopped anchovies, and Dijon mustard until smooth and well combined.
  • Prepare the Bread: Using your hands, gently remove some of the soft interior of the baguette to create space for the filling. Spread the anchovy-Dijon mixture evenly on both cut sides of the bread.
  • Assemble the Sandwich: Layer the ingredients in the following order: Flaked tuna (gently break apart, do not mash), tomato slices, olive herb salad, sliced medium-boiled eggs, drained pickled red onions and finish with sliced pepperoncini.
  • Top with remaining bread half and press gently.
  • Rest and Serve: For best flavor, wrap tightly inparchment and let rest for 10 to 15 minutes before slicing. This allows the flavors to meld and slightly soften the bread. Slice and serve.

Notes

  • Use ripe, in-season tomatoes and let them drain briefly to prevent a soggy sandwich.
  • Use high-quality tuna packed in olive oil and gently flake it for the best texture and flavor.
  • Press the sandwich and let it rest 10–20 minutes so the flavors can meld.
  • Make components ahead of time (onions, olive salad, eggs, and spread) for easy assembly.

Shirazi Salad (Persian Cucumber Tomato Salad)

· 11 Comments

Bright and fresh, this Shirazi Salad is a classic Persian salad, made with finely diced vegetables, fresh herbs and a simple lemon olive oil dressing. This Middle Eastern salad is perfect to serve with everything from grilled kebabs to falafel bowls.

This shirazi salad is a Persian salad made with diced tomato, cucumber, red onion and dressed with fresh herbs, lemon juice and olive oil.
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About This Recipe

It wouldn’t be a proper Mediterranean spread without a vibrant chopped Middle Eastern salad on the table. This Shirazi Salad, also known as Salad Shirazi, is a classic Persian salad made with finely diced cucumbers, tomatoes and red onion dressed simply with fresh lemon juice and olive oil.

Traditionally from Shiraz, Iran, this Persian chopped salad is known for its small uniform dice and bright, fresh flavors.

This is truly one of my favorite salads that I grew up eating and still make it constantly. In the summer, when tomatoes and cucumbers are at their peak, there is absolutely nothing better.

Shirazi salad is always on the table when I'm putting together a Mediterranean spread. It's perfect with shish tawook and creamy tahini sauce.

📋 Ingredients

Ingredients for Middle Eastern salad with tomatoes, Persian cucumbers, red onion, lemon and fresh herbs.
  • Persian Cucumbers: Persian cucumbers are ideas because they are tender and less watery.
  • Tomatoes: Use ripe vine tomatoes or Roma tomatoes. Roma tomatoes are less seedy and watery, which will keep the salad crisp.
  • Red Onion: Red onion is classic in a fresh salad. If the raw red onion is too sharp, soak it in cold water for a few minutes.
  • Fresh Parsley and Mint: Flat leaf parsley is traditional and fresh mint adds a lovely brightness.
  • Lemon Juice: Use fresh lemons if you can, the flavor is unmistakable and brightens up the entire salad.
  • Olive Oil: This is the time to use a good quality extra virgin olive oil for the best flavor.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

This Persian salad is simple and classic, but here are a few ways to change it up:

  • Vegetable Additions: Add chopped radish, diced bell pepper or green onions.
  • Add Protein: Mix in cubed feta cheese and, or chickpeas for a more substantial salad.
  • Add Spice: Add finely diced Fresno or Serrano chili for a bit of heat.
  • Dried Herbs: If fresh herbs aren't available add 1 teaspoon of dried parsley and dried mint.
  • Dressing Variations: Add 1-2 cloves of grated garlic or a splash of balsamic vinegar.

⏲️ Instructions

Use a spoon to scoop out the seeds from the center of the Persian cucumber.

Scoop the Seeds: Use a spoon or scoop out the cucumber seeds (and tomatoes, if too watery).

Prep the shirazi ingredients and dice the tomatoes, cucumbers and onion into small cubes.

Prep the Vegetables: Finely dice the vegetables and finely chop the fresh herbs.

Add fresh parsley and mint to the chopped cucumber and tomato salad.

Assemble the Salad: To a wide bowl, add the diced cucumber, tomato, onion and chopped herbs.

This shirazi salad is a Persian salad made with diced tomato, cucumber, red onion and dressed with fresh herbs, lemon juice and olive oil.

Dress and Serve: Right before serving, pour the olive oil and lemon juice onto the salad and season with salt and pepper. Toss well to combine and serve.

📍 Recipe Tips

  • Use a Sharp Knife: Take your time and finely dice the Middle Eastern chopped salad and aim for evenly sized cubes.
  • Remove Excess Moisture: Use a spoon to scoop out the cucumber seeds before dicing. If your tomatoes are very juicy, remove the pulp. This keeps the salad crisp and not watery.
  • Soften the Onion: If the raw onion is too strong, soak the diced onion in cold water for a few minutes.
  • Salt Before Serving: For the best texture, salt right before serving as salt draws out moisture.
  • Make Ahead: The chopped vegetables can be made up to 2 days in advance. Add the seasoned dressing right before serving.
  • Taste and Adjust: After tossing the salad, taste it. You may want to add more lemon juice or olive oil.
This chopped tomato and cucumber salad is commonly known as shirazi salad. It's simply dressed with fresh herbs, olive oil and lemon juice.

Serving Suggestions

This Mediterranean chopped salad pairs beaitufl with any Mediterranean main or side.

More Fresh Salads to Try

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Middle Eastern chopped salad aka shirazi salad is layered with finely diced tomato, cucumber and onion with fresh herbs and lemon.
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4.74 from 15 votes

Shirazi Salad (Persian Cucumber and Tomato Salad)

The perfect accompaniment to any Mediterranean dish, Shirazi salad is simple and fresh with tomatoes, cucumbers, fresh herbs and bright lemon.
Prep Time15 minutes
Total Time15 minutes
Course: Salad, Side Dish
Cuisine: Mediterranean, Middle Eastern
Keyword: chopped salad, chopped salad recipe, Mediterranean chopped salad, Middle Eastern fattoush salad, shirazi salad
Servings: 4 servings
Calories: 147kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

  • 4 Persian cucumbers partially peeled, seeded and finely diced about 2 to 2½ cups
  • 3 to 4 vine ripe or Roma tomatoes seeded and finely diced about 2 to 2½ cups
  • ½ cup finely diced red onion
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh mint
  • Juice of 1 lemon about 2 to 3 tablespoons
  • ¼ cup extra virgin olive oil
  • Kosher salt to taste
  • Black pepper to taste
US Customary - Metric

Instructions

  • Finely dice the cucumbers, tomatoes and red onion into small uniform pieces.
  • Add vegetables and herbs to a large bowl.
  • In a small bowl whisk together lemon juice and olive oil.
  • Pour dressing over the salad, season with salt and pepper and toss gently.
  • Taste and adjust lemon, oil or salt as needed. Serve immediately.

Notes

  • Finely dice vegetables for the best texture.
  • Remove cucumber seeds to reduce moisture.
  • Season just before serving to keep the salad crisp.
  • Serve alongside grilled chicken kebabs, falafel bowls, or as part of a vibrant Mediterranean spread.

Nutrition

Calories: 147kcal | Carbohydrates: 6g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 6mg | Potassium: 247mg | Fiber: 1g | Sugar: 3g | Vitamin A: 721IU | Vitamin C: 13mg | Calcium: 27mg | Iron: 1mg

White Pesto Pizza with Asparagus and Lemon

· 6 Comments

This white pesto pizza is layered with creamy ricotta and burrata, smoky grilled asparagus and finished with fresh lemon zest and basil. It's bright, cheesy and exactly the kind of spring pizza I crave as soon as asparagus season hits!

This spring pesto pizza is layered with ricotta cheese, grilled asparagus and fresh pesto.
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About This Recipe

This white pesto pizza is a fresh twist on the classic white pizza recipe. A layer of basil pesto is spread over the dough and topped with dollops of ricotta, torn burrata and smoky grilled asparagus. Once the crust is crisp and golden, it’s finished with a grating of fresh lemon zest and basil.

I love serving this with a bright salad,(arugula pear salad or citrus fennel salad would be perfect) and a chilled glass of Pinot Grigio. If you make pizza as often as I do, this is a fun white pizza to add to the rotation.

You can use store-bought pesto or make a batch of my basil almond pesto ahead of time. And if you’ve grilled extra asparagus during the week, this is the perfect way to use it up.

📋 Ingredients

Ingredients for white pesto pizza, including ricotta, burrata, pesto and asparagus.
  • Pizza Dough: Use your favorite store-bought dough or homemade. Let it sit at room temperature for at least 30–60 minutes before stretching so it doesn’t spring back.
  • Asparagus: Trim the woody ends and lightly grill (outdoor grill or grill pan) until just tender with a bit of char.
  • Ricotta & Burrata: Ricotta adds a soft, creamy base while burrata gives rich, melty pockets throughout the pizza.
  • Basil Pesto: Use homemade (basil almond pesto or arugula pesto both work beautifully) or your favorite store-bought version.
  • Lemon Zest & Fresh Basil: These finishing touches wake everything up and balance the richness from the cheeses. Use a microplane to zest the lemon.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Cheese Swaps: Use all ricotta or all burrata cheese. Fresh mozzarella works well too. Even a sprinkle of feta would be delicious.
  • Add More Veggies: Grilled zucchini, artichoke hearts, spinach, or thinly shaved fennel would all fit the spring vibe.
  • Make It a Sandwich: Turn the same flavors into a pizza sandwich. Roll out the pizza dough, fold and bake, then fill with the pizza toppings.

⏲️ Instructions

Grill the asparagus until just tender.

Grill the Asparagus. Toss asparagus with olive oil and salt and grill over medium-high heat for 5–6 minutes until lightly charred. Set aside.

Stretch the pizza dough into a round 10 inch circle.

Prepare the Dough. Stretch the dough into a 10–12 inch round. If the dough springs back, let it rest a few more minutes at room temperature.

Layer the pizza dough with a thin layer of pesto, burrata and ricotta cheese and grilled asparagus.

Assemble the Pizza. Spread pesto onto the pizza and top with dollops of ricotta, torn burrata and grilled asparagus. Drizzle with olive oil and bake for 7–8 minutes, until the crust is golden.

Garnish the pesto pizza with lemon zest and fresh basil.

Finish and Garnish. Remove the pizza from the oven and immediately top with fresh lemon zest, basil leaves, red pepper flakes (if using) and flaky sea salt.

📍 Recipe Tips

  • Pizza Dough: Let the pizza dough come to room temperature before stretching. If it resists and shrinks back, let it rest for 10–15 minutes and try again.
  • Preheat Your Oven & Stone: I highly recommend using a pizza stone or baking steel for a good crust. Preheat the stone in the oven for at least 30 minutes. A very hot surface makes all the difference for a crisp, golden crust.
  • Trim the Asparagus: Snap one spear to find the natural breaking point, then use it as a guide to trim the rest.
This white pizza is layered with pesto, asparagus and fresh basil.

Serving Suggestions

This pesto pizza is the perfect main to serve alongside other spring favorites.

More Pizza Recipes to Try

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White pesto pizza with grilled asparagus, ricotta and bright pesto.
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5 from 8 votes

White Pesto Pizza with Grilled Asparagus & Lemon

This white pesto pizza is layered with grilled asparagus, creamy ricotta and burrata, and finished with bright lemon zest.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Italian
Keyword: pesto pizza, pizza with asparagus, white pesto pizza
Servings: 12 servings
Calories: 176kcal
Author: Samantha Ferraro

Equipment

Ingredients

  • 1 pound pizza dough at room temperature, divided in half
  • All-purpose flour for rolling
  • ½ cup pesto ¼ cup per pizza
  • ½ cup ricotta cheese ¼ cup per pizza
  • 4 ounces burrata cheese 2 ounces per pizza
  • 6-8 asparagus spears ends trimmed
  • Olive oil for drizzling
  • Zest of 1 lemon
  • Small handful fresh basil leaves
  • Red pepper flakes for garnish, optional
  • Flaky sea salt for garnish
US Customary - Metric

Instructions

  • Preheat the Oven. Preheat oven to 500°F for at least 30 minutes.
    If using a pizza stone, place it in the oven while it preheats so it gets very hot.
  • Grill the Asparagus. Toss trimmed asparagus with a light drizzle of olive oil and a pinch of salt.
  • Grill on an outdoor grill or grill pan over medium-high heat for 5–6 minutes, turning occasionally, until lightly charred but still vibrant green. Set aside.
  • Prepare the Dough. Divide the 1 pound of dough into 2 equal portions for medium pizzas (or keep whole for 1 large).
  • On a lightly floured surface, roll each portion into a 10–12 inch round. If the dough springs back, let it rest a few more minutes at room temperature.
  • Assemble the Pizza. Spread ¼ cup pesto onto each pizza, leaving a small border around the edges. Top with spoonfuls of ricotta and torn burrata Lay grilled asparagus across the pizza and drizzle lightly with olive oil.
  • Bake. Transfer pizza to the hot stone and bake for 7–8 minutes, until the crust is golden and edges are bubbling.
  • Finish and Garnish. Remove the pizza from the oven and immediately top with fresh lemon zest, basil leaves, red pepper flakes (if using) and flaky sea salt.

Notes

  • If you prefer to make your own pesto, my basil almond pesto would be fabulous here!
  • Let dough come fully to room temperature before stretching.
  • Preheat oven and pizza stone for at least 30 minutes.
  • Lightly grill asparagus until just tender with slight char before topping pizza.
  • This recipe is instructed for 2 medium sized pizzas, however you can make 1 large one as well.

Nutrition

Calories: 176kcal | Carbohydrates: 19g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Cholesterol: 13mg | Sodium: 379mg | Potassium: 27mg | Fiber: 1g | Sugar: 3g | Vitamin A: 381IU | Vitamin C: 0.4mg | Calcium: 90mg | Iron: 1mg

Chicken Piccata with Lemon Caper Sauce

· 11 Comments

This Chicken Piccata with Lemon Caper Sauce is an Italian-American classic made with thin, golden chicken cutlets dredged in a well-seasoned flour and finished in a silky buttery white wine sauce. It’s bright, savory, and perfect for spooning over pasta or mashed potatoes.

This lemony chicken piccata is served with a buttery lemon caper sauce.
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About This Recipe

This classic Chicken piccata is a beloved Italian-American recipe made with thin, pounded chicken cutlets that are lightly dredged and pan-fried until perfectly golden. In my version, I give the flour a little extra flavor by seasoning it with garlic powder, dried oregano, and finely grated Parmesan cheese. It’s a simple step that adds even more flavor to every bite.

Once the chicken is beautifully golden, everything happens in the same pan. A simple pan sauce is made with garlic, white wine, fresh lemon juice and briny capers.

If you love bold lemony sauces like this, you’ll also enjoy my halibut piccata or sole meunière. And if you can find pre-cut chicken cutlets at the store, this dish becomes even easier for a weeknight dinner.

📋 Ingredients

Ingredients for chicken piccata, with chicken cutlets, lemon, butter, capers and fresh herbs.
  • Chicken Cutlets: These are boneless, skinless chicken breasts that are sliced thin. You can buy pre-cut chicken cutlets or slice and pound them yourself to about ¼-inch thick.
  • Grated Parmesan Cheese:  Finely grated Parmesan adds a savory, salty depth to the flour mixture and enhances the golden crust.
  • Spices: Dried oregano and garlic powder are both added to season the flour and give the chicken subtle Mediterranean flavor without overpowering the sauce.
  • White Wine: This adds acidity and depth to the caper sauce. Use a dry white wine you enjoy drinking.
  • Fresh Lemons: You’ll use both lemon juice and very thin lemon slices. The slices gently soften in the sauce and become fully edible.
  • Capers: These small brined flower buds add a bold, salty pop. Keep in mind they contribute saltiness, so taste the sauce before adding any more salt.
  • Unsalted Butter: Whisked in at the end to emulsify the sauce and create a glossy, silky finish.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Different Proteins: Make piccata with thin pork cutlets, shrimp, flounder, sole, or halibut piccata. The lemony butter piccata sauce is incredibly versatile.
  • Gluten-Free: Substitute the flour with a gluten-free all-purpose blend or almond flour.
  • Add Spice: Add a pinch of cayenne or red pepper flakes to the flour for gentle heat.
  • Creamy Piccata: Stir in a splash of heavy cream at the end for a richer, creamy lemon sauce.
  • No Wine: Omit the wine and replace it with additional chicken stock and a squeeze of extra fresh lemon juice.

⏲️ Instructions

Dredge the chicken cutlets in the seasoned flour.

Lightly Dredge the Chicken: Coat the chicken cutlets in the seasoned flour mixture, making sure each piece is lightly coated.

Sear the dredged chicken cutlets in olive oil until cooked through and golden on both sides.

Pan-Fry the Chicken: Sear the chicken cutlets in a hot skillet until lightly golden brown and just cooked through. Remove and set aside.

Saute the chopped garlic in olive oil until just fragrant.

Sauté the Garlic: In the same pan, sauté the chopped garlic, letting it become lightly fragrant.

Simmer the lemon piccata sauce until slightly thickened.

Build the Sauce: Pour in the white wine and chicken stock, stirring to deglaze the pan and scraping up any brown bits from the bottom.

Add butter and lemon to the piccata sauce.

Add Lemon and Butter: Stir in fresh lemon juice, lemon slices, capers, and butter. Let the sauce simmer and reduce slightly.

Serve the chicken piccata with the lemon caper sauce.

Finish and Serve: Return the chicken to the pan or plate it first, then spoon the lemon caper sauce over the top and garnish with chopped parsley.

📍 Recipe Tips

For Perfect Golden Chicken

  • Pat the chicken completely dry before dredging so the flour adheres evenly.
  • Pound the cutlets to an even thickness for consistent cooking.
  • Lightly coat the chicken in the seasoned flour and shake off any excess.
  • Cook in batches, if needed and avoid overcrowding the pan.
  • Transfer cooked chicken to a plate or baking sheet lined with paper towels.

For a Silky Lemon Caper Sauce

  • Don’t skip scraping up the browned bits (fond) after adding the wine. That’s where the flavor is!
  • Add cold butter at the very end over low heat to emulsify the sauce.
  • Taste before adding extra salt since Parmesan and capers are already salty.
  • If making ahead, cook the chicken first and prepare the sauce just before serving.
This classic chicken piccata recipe has tender chicken cutlets served with a buttery lemon caper sauce.


What to Serve with Chicken Piccata

  • Linguine or spaghetti (toss extra sauce with the pasta)
  • Creamy Mashed Potatoes
  • Creamy Parmesan Polenta to soak up that delicious lemon butter sauce.
  • Italian Style Peppers and Onions on the side or as an antipasto.
  • Crusty bread, such as ciabatta or baguette for soaking up the sauce.
  • Wine Pairing: A crisp Pinot Grigio or another dry Italian white wine pairs beautifully with the lemon and capers.

More Chicken Recipes to Try

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This lemon chicken piccata has tender chicken cutlets served with a lemony butter caper sauce.
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5 from 11 votes

Chicken Piccata with Lemon Caper Sauce

This Chicken Piccata recipe is made with golden Parmesan-crusted cutlets and a buttery white wine caper sauce. It’s perfectly bright and savory.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American, Italian
Keyword: chicken piccata recipe, chicken piccata with lemon and capers, classic chicken piccata, easy chicken piccata
Servings: 4 servings
Calories: 385kcal
Author: Samantha Ferraro
Cost: $12

Equipment

Ingredients

For the Chicken

For the Lemon Caper Sauce

US Customary - Metric

Instructions

  • Prepare the chicken. Slice the chicken breasts lengthwise into 4–6 thinner pieces. Place between plastic wrap and pound to about ¼-inch thickness.
  • Make the dredge. In a shallow bowl, mix the flour, salt and pepper, Parmesan, oregano, and garlic powder.
  • Dredge the chicken. Coat each chicken cutlet in the seasoned flour, shaking off any excess.
  • Sear. Heat a large skillet over medium heat and add olive oil. Cook the chicken in batches for about 3–4 minutes per side, until golden and cooked through. Transfer to a plate and set aside.
  • Build the sauce. In the same skillet, add more oil if needed and sauté the garlic for 30–60 seconds until fragrant.
  • Deglaze. Pour in the white wine and chicken stock, scraping up any browned bits from the bottom of the pan. Simmer for 2–3 minutes to reduce slightly.
  • Add lemon. Stir in the lemon juice and sliced lemons. Let the sauce simmer another 2–3 minutes.
  • Finish the sauce. Reduce heat to low and whisk in 2–4 tablespoons butter until glossy. Stir in capers and chopped parsley. Taste and adjust seasoning.
  • Finish the dish. Return the chicken to the pan and spoon the sauce over the cutlets. Alternatively, place the chicken on a platter and pour the sauce over the top.

Notes

  • Pat the chicken dry before dredging.
  • Pound cutlets evenly for even cooking.
  • Lightly coat in seasoned flour, then shake off excess.
  • Add cold butter at the end for a glossy sauce.
  • Taste before salting (capers + Parmesan add salt).

Nutrition

Calories: 385kcal | Carbohydrates: 24g | Protein: 19g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 72mg | Sodium: 562mg | Potassium: 455mg | Fiber: 3g | Sugar: 3g | Vitamin A: 634IU | Vitamin C: 33mg | Calcium: 133mg | Iron: 2mg

Jammy Italian Peppers and Onions (Peperonata)

· 7 Comments

Peperonata is a simple Italian antipasto made with sweet bell peppers, onions and tomatoes that slowly cook in olive oil until sweet and jammy. It’s savory, slightly sweet and perfect for scooping up with crusty bread.

This Italian peperonata is layered with sautéed peppers, onions and tomatoes and finished with a bright pop of vinegar and fresh basil. It makes a delicious appetizer.
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About This Recipe

Peperonata is a classic Italian dish made by slowly sautéing bell peppers and onions until they soften and caramelize. In this version, cherry tomatoes are added to create a richer, jammy texture that melts beautifully into the vegetables.

Everything cooks down together until glossy and slightly thickened. Right at the end, a splash of red wine vinegar and fresh basil add the perfect final pop of brightness.

Italian peppers and onions make an easy antipasto to serve with crusty bread, but it’s also incredibly versatile to add to other weeknight recipes. Nestle in a ball of burrata cheese or add the peperonata to sausage pizza. Either way, make a double batch because this will disappear fast.

📋 Ingredients

Ingredients for Italian peperonata, including bell peppers, cherry tomatoes, onion and fresh basil.

This recipe uses just a handful of simple ingredients, so quality really shines here.

  • Bell Peppers: Use sweeter red or orange bell peppers and look for peppers that are firm with a smooth and shiny skin.
  • Yellow Onion: A yellow or sweet yellow onion is perfect here. As it cooks down, it sweetens and becomes the base of the jammy texture.
  • Cherry Tomatoes: Sweet, ripe cherry tomatoes melt into the vegetables and create just enough of a sauce. If you can find deeply colored, in-season tomatoes, even better.
  • Garlic: Make sure the cloves are firm and tight.
  • Red Pepper Flakes: Optional, but highly recommended for a subtle contrast to the sweetness. You can also use chopped Calabrian chiles.
  • Red Wine Vinegar: Just a small splash at the end brightens everything and balances the sweet, caramelized vegetables.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Bell Peppers: Use mini bell peppers instead of large ones.
  • More Heat?: Add a sliced Fresno chile for fresh heat.
  • Vinegar Options: Swap red wine vinegar for white wine vinegar, champagne vinegar, or a squeeze of lemon juice.
  • Canned Tomatoes: If fresh tomatoes aren’t available, you can use drained canned diced tomatoes. Just simmer a bit longer to cook off excess liquid.

⏲️ Instructions

Saute sliced garlic and red pepper flakes in olive oil until lightly golden.

Sauté the Garlic: Gently sauté the sliced garlic and red pepper flakes in olive oil until fragrant.

Add sliced onions to the sautéed garlic and give them a head start.

Sauté the Onions: Add the sliced onions and cook for 4-5 minutes to give them a head start. Cover the pan as needed.

Add tomatoes to the sautéed onions and bell peppers..

Add Peppers and Tomatoes: Add the peppers and sauté for another 6-8 minutes. Add the tomatoes and continue cooking until everything softens.

Saute the onions and bell peppers until soft and jammy.

Finish: Turn off the heat and stir in red wine vinegar and fresh basil.

📍 Recipe Tips

  • Layer the Vegetables: Cook everything in stages so it finishes at the same time. Start with garlic, then give the onions a head start, then the peppers, and finally the tomatoes. This keeps the texture cohesive and prevents anything from overcooking.
  • Don’t Burn the Garlic: Keep the heat low-medium and keep an eye on it as garlic can burn quickly. You want it fragrant and lightly golden.
  • Use the Lid as Needed: Cover the pan briefly when cooking the onions to help them soften. Then uncover to let them sauté and develop color.
  • Make It Ahead: This dish keeps beautifully in the refrigerator for up to 4–5 days and tastes even better, the longer it sits.
This easy peperonata is an Italian antipasti with sautéed onions, peppers and tomatoes and finished with vinegar and basil for a pop of brightness.

Serving Suggestions

  • Spoon over crusty baguette, ciabatta or garlic focaccia.
  • Nestle a ball of burrata or dollops of ricotta cheese for an easy antipasto.
  • Add to an Italian-style charcuterie board.
  • Toss with rigatoni for a simple pasta.
  • Add the sautéed peppers and onions to cheese calzone.
  • Serve alongside grilled chicken, fish, or sausage.
  • Add to a pasta salad with cubes of mozzarella.

More Appetizers to Try

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This Italian peperonata makes a great antipasti with sautéed peppers, onions and tomatoes that turn soft and jammy.
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4.64 from 11 votes

Italian Peppers and Onions (Peperonata)

Peperonata is a simple Italian antipasto made with sweet bell peppers, onions and tomatoes that slowly cook in olive oil until sweet and jammy. This simple appetizer is perfect with crusty bread.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Appetizer
Cuisine: Italian
Keyword: easy Italian appetizer, Italian peperonata, Italian peppers and onions, jammy Italian peppers and onions, peperonata
Servings: 4 servings
Calories: 116kcal
Author: Samantha Ferraro

Equipment

Ingredients

  • 2-3 tablespoons olive oil
  • 4 garlic cloves thinly sliced
  • ½ teaspoon red pepper flakes optional, for heat
  • 1 sweet yellow onion thinly sliced
  • 2 large red or orange bell peppers seeded and sliced
  • 1 cup cherry tomatoes halved
  • Salt and pepper to taste
  • 1 teaspoon red wine vinegar
  • ¼ cup fresh basil chopped + Extra for garnish
  • Flaky salt for garnish
  • Crusty baguette slices for serving

Instructions

  • Heat a large skillet over medium heat and add the olive oil. Add the sliced garlic and red pepper flakes and cook for about 1 minute, just until fragrant and lightly sizzling.
  • Add the sliced onions and cook for about 4–5 minutes, stirring occasionally, until they begin to soften. Cover the pan for a few minutes to give the onions a head start, then remove the lid and continue sautéing.
  • Add the sliced bell peppers and season with salt and pepper. Stir and cook for about 6-8 minutes, letting the vegetables soften and caramelize slightly.
  • Add the cherry tomatoes and continue cooking for another 8–10 minutes, stirring occasionally, until the tomatoes soften and release their juices and the mixture becomes glossy and slightly jammy.
  • Turn off the heat and stir in the red wine vinegar and chopped basil.
  • Transfer to a wide bowl and garnish with flaky salt with extra basil. Serve warm or at room temperature with crusty bread for scooping.

Notes

  • Cook in stages so everything finishes at the same time.
  • Keep the garlic lightly golden, not browned.
  • Cover onions briefly to help them soften.
  • Serving Suggestions:
    • Serve with crusty breadSpoon over burrata or ricotta.
    • Add to pizza or toss with pasta.
    • Serve alongside grilled chicken, fish, or sausage.

Nutrition

Calories: 116kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 18mg | Potassium: 327mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2199IU | Vitamin C: 90mg | Calcium: 34mg | Iron: 1mg

One Pot Sazon Chicken with Black Beans

· 9 Comments

This one-pot Sazon Chicken is packed with bold Latin-inspired flavors with fresh sofrito, sweet tomatoes and savory black beans. Everything simmers together in one pan, creating a flavor-packed rich sauce that's perfect for spooning over rice.

One pot sazon chicken with black beans and tomatoes.
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About This Recipe

If there's one thing I love making, it's a really good one-pot meal. This one-pot Sazon Chicken with Black Beans is packed with Puerto Rican-inspired flavor and comes together entirely on the stovetop.

Skin-on chicken parts are generously seasoned with sazon, a vibrant Latin spice blend that gives the whole dish its signature deep red color and delicious savory flavor. After searing, the chicken is deeply golden, then simmers in a rich mixture of sofrito, black beans and tomatoes.

The combination of bold sazon, bright sofrito and tender black beans creates incredible flavor in every bite! Serve with cooked rice to soak up every bit of that rich, saucy goodness.

📋 Ingredients

Ingredients for sazon chicken with black beans, tomatoes, and sofrito.
  • Chicken: Both skin-on chicken thighs and drumsticks are used in the recipe. The dark meat stays juicy and the skin renders delicious fat that builds the base of the sauce.
  • Sazon Seasoning: This seasoning blend is the base flavor of the dish and it adds savory depth and a beautiful deep red color. Be generous when seasoning the chicken, including getting under the skin.
  • Tomatoes: A small can of chopped tomatoes with their juices helps create a thick, spoonable sauce. If tomatoes are in season, you can use two juicy fresh tomatoes instead.
  • Black Beans: A simple can of black beans adds creaminess and makes the dish more substantial. I usually drain them, but you do not need to rinse unless you prefer to.
  • Fresh Sofrito: A staple in Latin cuisine. Blend together green bell pepper, cilantro, onion and garlic into a smooth mixture. This brings a layer of brightness to the rich flavors.
  • Chicken Stock: You will need enough to come about halfway up the chicken while it simmers.

See recipe card for full information on ingredients and quantities.

What is Sazon?

Sazon is a Latin spice blend that's especially used in Puerto Rican cooking and typically includes garlic powder, onion powder, coriander, cumin, oregano and achiote, which gives it that beautiful golden red color. It's savory and incredibly aromatic.

Sazon is one of my favorite spice blends and I use it on a number of things. It's a fantastic seasoning on fish tacos or slow cooked brisket and stirred into black beans.

It's easy to make at home, but you can also find Goya Sazon online and in Latin or international markets. But I highly recommend keeping a bottle on hand for easy dinners.

What is Sofrito?

Sofrito is a classic aromatic base used in many Latin and Caribbean dishes. Versions vary, but they typically include a blend of fresh herbs (either culantro or cilantro), peppers, onion and garlic.

For this recipe, I blend a mix of cilantro, green bell pepper, onion and garlic in a food processor until it's a smooth and pourable mixture. You can find jarred sofrito in some stores, but fresh truly makes a difference here.

🍋 Substitutions and Variations

  • Different Cuts of Chicken: You can use bone-in, skin-on chicken breasts, but they will need slightly more liquid and a bit more cooking time. Make sure the liquid comes about halfway up the chicken and allow an extra 10 to 15 minutes as needed.
    • Boneless, skinless thighs work well too. Since they do not render as much fat, add a little extra olive oil before searing. They may cook slightly faster, so keep an eye on them.
  • Sazon: You can use store-bought sazon or make your own blend at home. If using packets, adjust salt accordingly since some brands contain added salt.
  • Tomatoes: If in season, use about 2 medium-sized fresh ripe tomatoes and include all the juices.
  • Sofrito Variations: If you only have red bell pepper, that works too. It will be slightly sweeter. The key components are pepper, onion, garlic and fresh herbs.

⏲️ Instructions

Sear the seasoned sazon chicken until the skin is deeply golden and fat has rendered, then remove and set aside.

Season and Sear the Chicken. Season the chicken with sazon, salt and pepper, then sear skin side down until deeply golden and crisp. Remove and set aside.

Add the sofrito to the chopped tomatoes and black beans.

Build the Sauce Base. In the same pot, cook the tomato paste and sofrito, then stir in the tomatoes, black beans and stock to create a rich, flavorful base.

Braise the sazon chicken with the tomatoes, beans and sofrito.

Return the Chicken to the Pot. Nestle the chicken back into the sauce, skin side up, making sure the liquid comes about halfway up the pieces.

Simmer the one pot sazon chicken until the liquid has reduced and the chicken is cooked all the way through.

Simmer Until Tender. Partially cover and simmer until the chicken is cooked through and the sauce has reduced into a thick, spoonable consistency.

📍 Recipe Tips

  • Dry the Chicken Well: Pat the chicken dry with paper towels before seasoning. This helps the sazon stick better and ensures the skin browns properly.
  • Season Generously: Don’t be shy with the sazon. Season all sides and gently lift the skin to season underneath as well. That extra layer of seasoning makes a noticeable difference.
  • Sear Skin Side Down First: Start searing the chicken skin side down over medium heat. This slowly renders the fat and creates a deep golden crust.
  • Save Leftover Sofrito: Freeze any leftover sofrito in an ice cube tray to use for future recipes.
  • Simmer Uncovered at the End: Remove the lid during the last 10 minutes of cooking so the sauce thickens into a rich, spoonable consistency.
This one pot sazon chicken is full of bold Latin flavor with sofrito, black beans and tomatoes.

Serving Suggestions

Serve sazon chicken with cooked white rice to soak up every bit of the rich sauce. And sweet fried plantains make the perfect savory-sweet pairing.

More One Pot Chicken Recipes to Try

One pot sazon chicken is a bold weeknight dinner and layered with black beans, tomatoes and sofrito.
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5 from 12 votes

One Pot Sazon Chicken with Black Beans

One Pot Sazon Chicken with black beans and sofrito is a bold, Puerto Rican-inspired dinner simmered in one pan and perfect over rice.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Latin
Keyword: one pot chicken with black beans, one pot sazon chicken, sazon chicken with black beans
Servings: 4 servings
Calories: 400kcal
Author: Samantha Ferraro

Equipment

Ingredients

Chicken

  • 2 pounds bone-in, skin-on chicken pieces mix of thighs and drumsticks
  • 2 tablespoons sazon seasoning
  • Kosher salt and black pepper as needed
  • 1 tablespoon olive oil

Sofrito

  • 1 green bell pepper roughly chopped
  • ½ white or yellow onion
  • 3-4 garlic cloves
  • 1 small bunch cilantro stems and leaves

Sauce

  • 2 tablespoons tomato paste
  • 15 ounce can chopped tomatoes with juices
  • 15 ounce can black beans, drained
  • 1 cup chicken stock plus more as needed
  • Kosher salt and black pepper to taste

For Serving

  • 2 tablespoons chopped fresh cilantro
  • Cooked rice for serving

Instructions

  • Make the Sofrito. Add the green bell pepper, onion, garlic cloves and cilantro to a food processor or high-speed blender. Blend until a smooth, slightly textured sauce forms. Measure out ½ to ¾ cup for the recipe and reserve any extra for later use.
  • Season the Chicken. Pat the chicken completely dry with paper towels. Season all sides generously with sazon, salt and black pepper, including underneath the skin.
  • Sear the Chicken. Heat a wide skillet or braising pan over medium heat and add the olive oil. Place the chicken skin side down and sear for 5 to 6 minutes until the skin is deeply golden and the fat has rendered. Flip and cook for another 2 minutes. Remove the chicken to a plate.
  • Cook the Tomato Paste. In the same pan, add the tomato paste and cook for 1 minute, stirring to slightly caramelize and deepen the flavor.
  • Cook the Sofrito. Add ½ to ¾ cup of the prepared sofrito to the pan. Stir and cook for 2 to 3 minutes, allowing the vegetables to soften and the flavors to concentrate.
  • Build the Sauce. Stir in the chopped tomatoes with their juices, black beans and 1 cup chicken stock. Season lightly with salt and pepper. The liquid should come about halfway up the chicken once it is returned to the pan. Add a little more stock if needed.
  • Simmer the Chicken. Nestle the chicken back into the pan, skin side up, keeping the skin above the sauce. Bring to a gentle simmer. Cover with the lid slightly ajar and cook for 28 to 30 minutes.
  • Reduce the Sauce. Remove the lid completely and continue simmering for another 10 minutes to slightly reduce and thicken the sauce. The chicken should be fully cooked and tender.
  • Garnish and Serve. Garnish with chopped fresh cilantro and serve hot with white rice.

Notes

  • Dry the Chicken Well: Pat the chicken completely dry before seasoning to ensure better browning and crisp skin.
  • Season Generously: Season all sides and underneath the skin for the most flavorful result.
  • Sear Skin Side Down First: Start the chicken skin side down over medium heat to properly render the fat and build flavor in the pan.
  • Simmer Partially Covered: Cook with the lid slightly ajar to allow gentle reduction while keeping the chicken tender.
  • Save Extra Sofrito: Freeze any leftover sofrito in an ice cube tray for future soups, stews or rice dishes

Nutrition

Calories: 400kcal | Carbohydrates: 29g | Protein: 25g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 96mg | Sodium: 1146mg | Potassium: 954mg | Fiber: 10g | Sugar: 6g | Vitamin A: 485IU | Vitamin C: 40mg | Calcium: 93mg | Iron: 4mg

Beef Braciole with Prosciutto and Parmesan

· 60 Comments

This classic beef braciole is made with tender flank steak stuffed with a savory filling of prosciutto, parmesan and herbs, then slowly braised in a rich tomato sauce until perfectly tender. It’s comforting, rustic and the perfect slow cook project.

This beef braciole is stuffed with a savory prosciutto and parmesan mixture and simmered in a rich tomato sauce until perfectly tender.
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About This Recipe

Tender and rustic, beef braciole is an Italian-American classic and the perfect slow cook recipe to make on a Sunday evening.

The base of the recipe starts with a pounded flank steak that is stuffed with a delicious savory mixture of prosciutto, parmesan, herbs and breadcrumbs. Once rolled tightly, the braciole gently braises in a tomato sauce until fork tender.

The result is a melt-in-your mouth tender bite. When you slice into the braciole, you’ll see perfect spirals of filling. And because the braciole simmered in the tomato sauce, the sauce becomes thick and reduced and perfect for spooning over polenta or tossing with pasta.

There are many variations depending on the region and family tradition. Some include raisins, pine nuts or hard-boiled egg, but this version leans more savory with prosciutto and parmesan cheese.

📋 Ingredients

Ingredients for beef braciole with prosciutto, parmesan cheese, tomatoes, wine and aromatics.
  • Flank Steak: Also called London broil, look for one that is about 2- 3 pounds. Use a meat mallet to pound the flank steak into an even thickness so it rolls easily and cooks evenly.
  • Prosciutto: Prosciutto is an Italian sliced ham that is cured and sliced thin. You will need about 2 ounces, roughly 4 to 5 slices. As it cooks, it melts into the mixture and adds a savory, salty flavor.
  • Parmesan Cheese: Freshly grated parmesan adds nutty richness to the filling. If you can, buy an imported chunk of Parmigiano Reggiano and grate it yourself. Then save the rind and add it to the sauce for extra flavor.
  • Crushed Tomatoes: Use good quality canned crushed or strained tomatoes for the sauce.
  • Red Wine: Wine adds depth and balances the acidity of the tomatoes and I always suggest using one you enjoy drinking. A Tuscan red, Cabernet or red blend all work well.

See recipe card for full information on ingredients and quantities.

Substitutions and Variations

  • Different Meats: Flank steak works best because it is long enough to roll and sturdy enough to braise. You could also try pounded pork cutlets for a pork version. They will cook a bit faster but are delicious prepared the same way.
  • Filling Variations: Add sliced hard-boiled egg, raisins or pine nuts for another traditional version. Instead of Parmesan, provolone would be another delicious savory and salty cheese.
  • Gluten Free: Use your favorite gluten free breadcrumbs in place of panko.
  • No Red Wine: If you prefer not to use wine, you can omit it. For a little depth, add a small splash of balsamic vinegar, just be careful not to add too much since it can become sweet.

⏲️ Instructions

Use a meat mallet to flatten the flank steak into an even layer.

Pound the Flank Steak: Use a meat mallet to pound the steak into an even thickness. This helps it roll easily and cook evenly.

Spread the prosciutto and parmesan mixture onto the flattened flank steak.

Spread the Filling: Evenly spread the prosciutto and parmesan filling over the steak, gently pressing it in. Leave a small border around the edges to prevent overflow when rolling.

Use butcher twine to tie around the rolled braciole.

Roll and Tie: Roll the steak tightly into a log and tie with kitchen twine every 1 to 2 inches to hold its shape.

Sear the beef braciole on all sides, then set aside.

Sear Until Deeply Browned: Brown the braciole on all sides in a Dutch oven until a deep crust forms.

Braise the sweared braciole in the tomato sauce and add a chunk of parmesan cheese.

Braise in Tomato Sauce: Nestle the seared beef braciole into the tomato sauce along with a parmesan rind. Cover partially and simmer until the meat is tender.

Cook the beef braciole in the tomato sauce until the braciole is cooked through and tender and the sauce has reduced and thickened.

Simmer Until Tender: After about 1½ hours, the sauce will darken and reduce slightly and the braciole will be fork tender.

📍 Recipe Tips

  • Save the Parmesan Rind: When buying a chunk of Parmigiano Reggiano, save the rind and keep in a resealable bag in the freezer. Then when you’re making soups (such as pasta fagioli), sauces and stews, add a chunk. As it simmers, the cheese slowly dissolves into the sauce and adds great flavor.
  • Pound the Steak Evenly: Pat the flank steak dry and use a meat mallet to pound the steak into an even thickness. This helps the braciole cook evenly and makes rolling easier.
  • Roll with the Grain: You will notice that flank steak has muscle fibers running lengthwise. Roll the steak in the same direction as those fibers so that when you slice it later, you cut across the grain. This keeps the slices tender.
  • Tie Securely: Use kitchen twine to tie the roll every 1 to 2 inches so it holds its shape while searing and braising. You can often find twine in the meat section of grocery stores or online.
  • Get a Deep Sear: Take your time browning the beef braciole on all sides. Those browned bits in the pot are the foundation of the sauce’s flavor.
  • Let It Rest: Once the braciole is done braising, remove it to a cutting board and let it cool for at least 5 to 10 minutes before slicing. This helps keep the slices neat. Just be sure to remove the twine before serving.
Braised beef braciole rolled with a savory mixture of prosciutto, parmesan, breadcrumbs and herbs.

Serving Suggestions

For a delicious meal, serve the beef braciole over creamy parmesan polenta or toss the rich tomato sauce with cooked rigatoni.

It is also wonderful with crusty bread or garlic focaccia to soak up the sauce and a crisp Caesar salad or simple green salad on the side.

More Beef Recipes to Try

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

This Italian beef braciole is rolled with prosciutto and parmesan and simmered in a rich tomato sauce until perfectly tender.
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4.82 from 74 votes

Beef Braciole with Prosciutto and Parmesan

A traditional Italian-American dish, beef braciole is a flank steak stuffed with prosciutto and Parmesan, then slowly braised in a hearty marinara.
Prep Time20 minutes
Cook Time1 hour 30 minutes
Resting Time10 minutes
Total Time1 hour 50 minutes
Course: Main Course
Cuisine: Italian
Keyword: beef braciole, beef braciole with prosciutto, braciole with prosciutto
Servings: 6 servings
Calories: 387kcal
Author: Samantha Ferraro

Equipment

Ingredients

Braciole

Filling

Tomato Sauce

US Customary - Metric

Instructions

  • Make the filling: Heat a drizzle of olive oil in a small pan and sauté the chopped onion and garlic until softened, about 3–4 minutes. Let cool slightly. Add the cooked onion mixture to a bowl along with the egg, prosciutto, breadcrumbs, parmesan and chopped parsley. Mix until well combined.
  • Prepare the steak: Lay the flank steak on a lined flat surface and dry with paper towels. Pound with a meat mallet until evenly flattened. Season both sides with salt and pepper.
  • Add the filling and roll: Spread the filling evenly over the steak, leaving a small border around the edges.
  • Starting from the long side, roll the steak tightly into a log. Tie with kitchen twine every 1–2 inches to secure. Season the outside with salt and pepper.
  • Sear the braciole: Heat a few tablespoons of olive oil in a large Dutch oven over medium-high heat. Sear the rolled braciole on all sides until browned, about 6–8 minutes total. Remove to a plate and set aside.
  • Make the sauce: In the same pot, add the chopped onion and cook until softened, about 4–5 minutes. Add the garlic and red pepper flakes and cook for another minute. Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor.
  • Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer and reduce by about half. Add the crushed tomatoes and about one cup of water, filling the can halfway with water to rinse. Season with salt and pepper.
  • Braise the braciole: Return the braciole to the pot along with any juices that collected on the plate. Partially cover and simmer gently for about 1½ hours, or until the meat is very tender.
  • Serve: Remove the braciole from the sauce and let rest for 10 minutes. Cut away the twine and slice into ½-inch rounds. Serve the slices with plenty of tomato sauce and garnish with fresh parsley and basil.

Notes

  • Pound the Steak Evenly: Pat the flank steak dry and pound to an even thickness for easier rolling and even cooking.
  • Roll with the Grain: Roll the steak in the same direction as the muscle fibers so that when sliced, you cut across the grain for tender pieces.
  • Tie Securely: Tie the roll with kitchen twine every 1 to 2 inches to help it hold its shape while searing and braising.
  • Let It Rest: After braising, let the braciole rest for 5 to 10 minutes before slicing. Remove the twine before serving.
  • Save the Parmesan Rind: Freeze leftover parmesan rinds and add one to soups, stews, or tomato sauce while simmering for extra flavor.
  • Serving Suggestions: Serve over creamy parmesan polenta or spoon the sauce over cooked rigatoni. Add crusty bread or garlic focaccia and a crisp Caesar salad or simple green salad on the side.

Nutrition

Calories: 387kcal | Carbohydrates: 19g | Protein: 39g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 128mg | Sodium: 485mg | Potassium: 1094mg | Fiber: 3g | Sugar: 8g | Vitamin A: 496IU | Vitamin C: 15mg | Calcium: 142mg | Iron: 5mg

Mediterranean Inspired Easter Dinner Menu

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This bright, flavor-packed Easter menu is all about fresh herbs, citrus and simple but impressive dishes. Mix and match everything from easy appetizers to elegant mains and a light lemony dessert. This Mediterranean-inspired menu is perfect for a relaxed spring gathering.

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🫒 Appetizers

Whipped Feta with Marinated Olives- Creamy and tangy, whipped feta is quick to make and always a crowd favorite!

Whipped feta made with honey and yogurt and topped with marinated olives.

Phyllo Feta Rolls with Honey- Crispy phyllo is wrapped around salty feta and served with honey for a perfect sweet-savory bite.

Feta phyllo rolls with sesame seeds and honey to dip into.

🥗 Salads and Sides

Lemon Orzo Salad with Corn and Feta- This vibrant orzo salad is full of spring flavors, with sweet charred corn, creamy feta and fresh basil tossed in a simple lemon vinaigrette.

This light lemon orzo salad comes together in a breeze! Cooked orzo is tossed with a simple lemon vinaigrette, grilled corn, creamy feta and lots of fresh basil. Easy, quick, light and fresh is what I look for in the perfect pasta salad.

Potato Leek Tart- Inspired by the classic potato leek soup, this rustic tart layers tender potatoes with sautéed leeks Sautéed leeks over a creamy Dijon béchamel in a buttery pastry.

Savory leek and potato tart with fresh thyme.

🍖 Main Dishes

Pistachio Crusted Lamb- A stunning centerpiece, this rak of lamn is seared, brushed with Dijon and coated in chopped pistachios for a bold, flavorful crust.

Pistachio crusted rack of lamb with seared lemon.

Osso Buco with Polenta- Slow braised veal (or beef) shanks cook until fall-apart tender. Serve over creamy polenta and finish with a bright gremolata.

Osso buco served over polenta and topped with gremolata.

Seared Salmon with Lemon Herb Couscous- A simple, elegant seafood option featuring perfectly seared salmon served over fluffy pearl couscous with fresh herbs and lemon.

Seared salmon over perl couscous with a bright lemon and herb vinaigrette.

🍰 Dessert

Lemon Olive Oil Cake- An easy one-bowl cake made with olive oil, yogurt and fresh lemon juice. It's light, tender and perfectly citrucy.

Garnish the lemon olive oil cake with powdered sugar and lemon slices.

📍 Make-Ahead Tips

  • Whipped feta can be made 2–3 days in advance
  • Lemon olive oil cake tastes even better the next day
  • Osso buco can be fully made ahead and reheated
  • Make the vinaigrettes the day before
  • Assemble the potato leek tart ahead, then bake before serving

Mediterranean Inspired Passover Menu

· 2 Comments

Passover is a beautiful time to gather around the table and share meaningful traditions that tell the story of the holiday. Along with classic Passover foods, the bright flavors of the Mediterranean, like olive oil, fresh herbs, citrus, and warm spices, fit right in with the spirit of the celebration.

This Mediterranean-inspired Passover menu includes festive mains, vibrant sides, and simple desserts, with options for meat, fish, vegetarian dishes, and both dairy and parve recipes so you can build a menu that works for your table and traditions.

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🫒 Appetizers

Apple Walnut Charoset (Parve): A classic Passover mixture of apples, walnuts and wine that symbolizes the mortar used by the Israelites in Egypt. It’s sweet, crunchy, and a staple on the Seder plate.

This classic recipe for Passover charoset is made up of chopped apples, walnuts, dried cranberries and red wine.

Chicken Liver Pâté (Meat Option): This version has an Italian spin for a fresh bite, with capers, herbs and lemon. Chop it fine or blend it smooth and spread on matzo.

Chicken liver pâté with capers, lemon and herbs.

Smoked Trout Dip (Dairy Option): This creamy smoked trout dip is a flavorful dip made with fresh herbs and lemon and perfect with matzo or crisp vegetables.

Easy smoked trout dip with capers and dill.

🥣 Soups and Side Dishes

Cumin Roasted Carrots with Tahini (Parve Option): Sweet roasted carrots and onions are seasoned with cumin and served on top of creamy tahini sauce. Garnish with a pistachio gremolata for a bright and flavorful side dish.

Cumin roasted carrots and onions are served over creamy tahini sauce and finished with an herby pistachio gremolata.

Matzo Stuffed Tomatoes Provencal (Dairy Option): Inspired by the popular French, sweet tomatoes are stuffed with a flavorful matzo and herbes de Provence mixture.

Roasted tomatoes provencal stuffed with an herbaceous breadcrumb mixture with herbes de provence and Parmesan cheese.

Lemon Saffron Matzo Ball Soup (Meat Option): What makes these matzo balls pop with flavor is the addition of saffron, herbs and fresh lemon zest. It's a favorite and always on the Passover dinner table got 10 years and counting.

🍗 Main Course Options

Beef Mains

Sweet and Sour Brisket: This classic holiday brisket is slowly braised in a sweet and tangy tomato sauce and always the centerpiece of Passover dinner.

Braised sweet and sour brisket in a tomato and red wine based sauce.

Pomegranate Braised Short Ribs: Rich beef short ribs braise in a decadent sauce with red wine, pomegranate molasses and warm spices. This recipe is a true show stopper!

Tender pomegranate short ribs are4 served over creamy mashed sweet potatoes and garnished with a pomegranate gremolata.

Seafood Mains

Citrus and Herb Roasted Salmon: This is our got-to salmon recpe for both weeknights and dinner parties. Loads of fresh herbs and citrus zest are pressed on top of salmon filets and roasted in a bright mix of fresh lemon juice, white wine and olive oil.

Fresh herb and lemon crusted salmon recipe.

Whole Branzino with Citrus and Herbs: This recipe is for grilled branzino but roasting works great! Place the whole fish on a foil lined baking sheet and roast in a 400 degree Fahrenheit oven for 15-20 minutes.

Whole grilled branzino with lemon and herbs.

Vegetarian Main

Roasted Eggplant with Tahini: If you love eggplant, this is the one to try! Wedges of eggplant are seasoned with warm spices and roasted until slightly caramelized and perfectly tender. Garnish with creamy tahini sauce and crispy chickpeas for a delightful vegetarian main dish.

Mediterranean roasted eggplant with crispy chickpeas, creamy tahini, za'atar and lemon.

🍦 Desserts

Matzo Toffee: This is always a Passover favorite, or really anytime of the year. Crisp matzo is topped with buttery caramel, chocolate and sprinkle of salt for the perfect sweet and crunchy bite.

Matzo toffee recipe with chocolate, sea salt and topped with toasted coconut and almonds.

Matzo Crisp with Pears and Pistachios: Tender baked pears are topped with a sweet matzo crumble and crunchy pistachios for a simple dessert that's sweet, lightly spiced and perfect for Passover. You could also serve with a scoop of ice cream or whipped cream.

🗓️ Make Ahead Tips

Many of these dishes can be prepared ahead of time, which makes hosting much easier.

  • Brisket and short ribs can be made 1 to 2 days in advance and reheated before serving.
  • Matzo ball soup can be prepared ahead and gently reheated on the stove. Keep the matzo balls separate.
  • Roasted carrots and stuffed tomatoes can be assembled earlier in the day and baked before dinner.
  • Matzo toffee keeps well for several days and is perfect to make ahead.

Apple and Walnut Charoset for Passover

· 17 Comments

This Apple and Walnut Charoset is a sweet, crunchy mixture of apples, walnuts, cinnamon and red wine with a bright pop of citrus and dried cranberries. It's a classic Passover staple that's easy to make and full of sweet-tart flavor.

This classic recipe for Passover charoset is made up of chopped apples, walnuts, dried cranberries and red wine.
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About This Recipe

Charoset is a chunky mixture of fruit, nuts and wine that is traditionally served as part of the Passover seder.

Every family has their own version, but the heart of it is always the same. A chunky mixture of fruit, nuts and something sweet to bring it all together. I also share three fun charoset variations including a tropical charoset inspired by my years in Hawaii.

This classic version is inspired by my mom's charoset she made every Passover when I was growing up. Hers included fresh cranberries for a bold tart bite, but over the years, I’ve updated her recipe and substituted dried cranberries, which add a delicious sweet-tart flavor and are easy to find year-round as well.

I also love serving apple charoset with a savory bite of chicken liver pâté on top of matzo.

Passover and the Seder Plate

Passover, or Pesach in Hebrew, celebrates the Jewish people's liberation from slavery in Egypt, as told in the biblical story of the Exodus.

The name “Passover” refers to the final plague in Egypt, when the Angel of Death passed over the homes of the Israelites, sparing their firstborn children.

Passover begins with a festive meal called the seder, where family and friends gather to retell. During the seder, six symbolic foods are placed on a seder plate, each representing a part of the story and the experience of slavery and freedom.

Charoset is one of those symbolic foods, which represents the mortar used by enslaved Jews to make bricks while building in Egypt.

  • Charoset – represents the mortar used for building
  • Maror (bitter herbs) – symbolizes the bitterness of slavery
  • Karpas (parsley or greens) – dipped in saltwater to represent tears
  • Zeroa (shank bone) – symbolizes the Passover sacrifice
  • Beitzah (egg) – represents renewal and the cycle of life

These symbolic foods help tell the story of the Jewish people's journey to freedom.

📋 Ingredients

Ingredients for Passover charoset including apples, walnuts, red wine, honey and dried cranberries.
  • Apples: Look for sweet, crisp apples such as Pink Lady, Honeycrisp or Fuji which have a lovely sweetness and hold their shape well. Dice them into small cubes so the charoset sits easily on a piece of matzo.
  • Walnuts: Walnuts are classic in charoset and even if they come pre-chopped, I like to give them another rough chop so the pieces are small and evenly distributed.
  • Dried Cranberries: Dried cranberries add a sweet-tart bite and beautiful color. If they're large or extra plump, give them a quick chop.
  • Orange: Fresh orange zest and juice work so well with the apples and cinnamon and brightens the mixture nicely.
  • Sweet Red Wine: Sweet kosher red wine such as Manischewitz is traditional and gives charoset its signature flavor. If using a drier red wine,  add a bit more honey.
  • Honey: Honey sweetens the mixture and ties everything together. The amount can be adjusted depending on how sweet your apples or wine are.
  • Cinnamon: Just a touch of cinnamon adds warmth and depth.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Charoset is one of the most flexible recipes and there are endless variations depending on family tradition.
  • Apples: Any crisp apple works well. Honeycrisp, Fuji, Gala or Pink Lady are great options. You can also substitute part of the apples with firm pears such as Bosc or Anjou.
  • Nuts: Walnuts are traditional, but pecans or chopped almonds also work beautifully.
  • Wine Options: Sweet red wine is classic for charoset. If you prefer a less sweet red wine, add a bit more honey to balance the flavors.
  • Non-Alcoholic Version: Substitute the wine with pomegranate juice or grape juice, both of which work very well and will give the charoset a delicious sweeter flavor.
  • Cranberries: Fresh cranberries can be used instead of dried for a brighter, more tart flavor, which is how my mom always made it.
  • Other Add-Ins:
    • chopped dates
    • dried apricots
    • raisins
    • pomegranate molasses
    • date molasses
    • a splash of orange blossom water

⏲️ Instructions

Chop the apples into small bite sized cubes.

Dice the Apples: Chop the apples into small bite-sized cubes and add to a medium sized bowl.

Chop the walnuts into small bite sized pieces.

Chop the Walnuts: Give the walnuts a good rough chop so there are no large pieces and add them to the bowl.

Give the apple and walnut charoset a good mix and let it sit for at least 20 minutes.

Mix the Charoset: Add the red wine, honey, orange zest and juice and cinnamon and give everything a good mix.

Serve the Passover charoset in a bowl with matzo.

Marinate and Serve: Marinate the charoset for 30 minutes before serving.

📍 Recipe Tips

  • Dice Everything Small: Cut all the ingredients into small bite-sized pieces so the charoset easily fits on a piece of matzo.
  • Marinate: Let the charoset rest for at least 30 minutes before serving so the wine, citrus and honey can soak into the fruit.
  • Adjust Sweetness: Depending on your apples and wine, you may want to add another drizzle of honey for added sweetness.
  • Make Ahead: Charoset can be made up to 1–2 days ahead and stored in the refrigerator. The fruit will absorb more of the wine as it sits.

More Passover Favorites

Apple and walnut charoset for Passover is made with chopped apples, walnuts, honey and red wine.
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5 from 16 votes

Apple Walnut Charoset for Passover

This classic apple walnut charoset is a Passover staple made with dried cranberries, sweet red wine, citrus and honey. It’s sweet, crunchy and perfect for serving with matzo during the Passover seder.
Prep Time15 minutes
Marinating30 minutes
Total Time45 minutes
Course: Appetizer, Side Dish
Cuisine: Jewish, Mediterranean
Keyword: charoset recipe, Passover charoset recipe
Servings: 10
Calories: 141kcal
Author: Samantha Ferraro
Cost: $5

Equipment

Ingredients

  • 3 apples finely diced (about 2½–3 cups)
  • 1 cup chopped walnuts
  • ½ cup dried cranberries roughly chopped
  • 1 small orange zest and juice
  • ¾ cup sweet red wine
  • 2-3 tablespoons honey
  • 1 teaspoon cinnamon
US Customary - Metric

Instructions

  • Add the diced apples, walnuts and chopped dried cranberries to a large bowl.
  • Stir in the orange zest, orange juice, sweet red wine, honey and cinnamon. Mix well until everything is evenly combined.
  • Taste and adjust sweetness with more honey if desired.
  • Let the charoset rest in the refrigerator for at least 30 minutes before serving so the flavors meld together.
  • Serve chilled or at room temperature with matzo.

Notes

  • Dice the ingredients into small bite sized pieces. 
  • Let the mixture rest at least 30 minutes so the fruit absorbs the wine and citrus.
  • If using a dry red wine, add a bit more honey to balance the sweetness.
  • For a non-alcoholic version, substitute pomegranate juice or grape juice.
  • Charoset can be made 1–2 days ahead and stored in the refrigerator.

Nutrition

Calories: 141kcal | Carbohydrates: 15g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 139mg | Fiber: 3g | Sugar: 11g | Vitamin A: 38IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 1mg

Sephardic Spinach Pie with Parmesan and Feta

· 21 Comments

A simple Sephardic spinach pie that's made with feta, ricotta cheese, Parmesan and eggs. This Turkish-Jewish family recipe bakes into a delicious savory and fluffy spinach casserole.

Cut a square of the Sephardic spinach pie.
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About This Recipe

This Sephardic spinach pie is one of the simplest recipes I grew up with. My mom made it often and like many family recipes, nothing was ever measured! It was simply spinach, eggs and cheese mixed together and baked until puffed and lightly golden.

My mom’s side of the family is Sephardic by way of Turkey and Spain, and simple baked vegetable and cheese dishes like this are common in that tradition. Some versions are even referred to as cuajado, which is a savory frittata-like bake made with eggs, vegetables and cheese.

Over the years I’ve retested this recipe to properly measure the ingredients and improve the texture by adding creamy ricotta cheese (similar to my mom’s Sephardic zucchini casserole) and reducing the amount of eggs. The result is a savory spinach and cheese pie with slightly crisp edges and tender center.

Recipe Updates

Over the years I’ve made a few small adjustments to improve the texture while keeping the original flavors and heart of the recipe.

• Reduced the number of eggs for a lighter texture.
• Added ricotta cheese for a creamier consistency.
• Adjusted baking time to prevent the pie from becoming too dense.

📋 Ingredients

Ingredients for Sephardic spinach pie with thawed spinach, ricotta cheese, eggs, feta cheese and grated Parmesan cheese.
  • Spinach: Frozen spinach works great for this recipe. Thaw the spinach completely and squeeze out most of the liquid before measuring and mixing. You should have about 3 cups of thawed and squeezed spinach.
  • Ricotta Cheese: Use a whole milk ricotta, which is thick and creamy. If your ricotta is on the watery side, place it in a sieve over a bowl and let it drain to remove excess moisture.
  • Eggs: Whole eggs give the savory pie richness and a souffle texture.
  • Feta Cheese: Look for feta that's sold in whole blocks, which is creamier than the pre-crumbled option.
  • Breadcrumbs: This helps bind everything together. Use whatever you have, including regular Italian breadcrumbs (without seasoning), panko breadcrumbs and even matzo meal if you observe Passover.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

The Sephardic spinach pie is a very simple and traditional recipe, but here are a few variations to try.

  • Add Nutmeg: Add a pinch of nutmeg to the cheese mixture for extra warmth. Nutmeg pairs very well with the ricotta, spinach and Parmesan.
  • Fresh Spinach: If using fresh spinach, you'll need about 6 cups of fresh baby spinach. Saute the fresh spinach until wilted, then drain well and cool before using.
  • Different Greens: Use kale or chard instead of spinach. Just be sure to remove thick stems and cook the greens until tender.
  • Passover Variation: To make the recipe Passover-friendly, use matzo meal instead of breadcrumbs. Or if you don't celebrate Passover or it's any other time of the year, use panko or unseasoned breadcrumbs.

⏲️ How to Make Savory Spinach Pie

Transfer the spinach and cheese mixture to a square baking dish and to with crumbled feta, grated parmesan and drizzle of olive oil.

Make the Mixture: In a large mixing bowl, add the spinach, eggs, cheeses and breadcrumbs/matzo meal. Season with salt and pepper and mix until just combined. Transfer to an oiled baking dish and top with extra feta and Parmesan and olive oil.

Bake the spinach and feta pie until lightly golden on top.

Bake: Bake the spinach pie for 25–30 minutes, until the pie is lightly golden around the edges and the center is set. Insert a knife or toothpick into the center. If it comes out clean, the pie is ready.

📍 Recipe Tips

  • Squeeze Spinach Well: Frozen spinach holds a lot of liquid, so be sure to squeeze out most of the moisture so the spinach pie doesn't become too watery.
  • Crumble the Feta: Block feta is much creamier than the pre-crumbled option, so be sure to break up and crumble the feta yourself.
  • Check the Texture: The mixture should be a creamy texture and not overly dry. Start with less breadcrumbs and add more as needed.
  • Bake Until Just Set: Use a toothpick or knife to insert into the center of the spinach pie. If it comes out clean, it's ready.
  • Look for Golden Edges: Once done, the spinach feta pie should have slightly golden edges and be tender in the center.
  • Make Ahead: This spinach pie keeps very well and can be made several days in advance.
    • Store in the refrigerator and cut into squares when ready to serve. Enjoy it cold, room temperature or gently reheated in a 325°F oven until warmed through.
Sephardic spinach and feta pie is an easy Sephardic Jewish recipe made with spinach and three cheeses.

Serving Suggestions

This Sephardic spinach pie is a fabulous addition to a brunch spread. Serve it alongside:

More Sephardic Recipes to Try

This easy spinach pie is a Sephardic recipe made with spinach, ricotta cheese, feta cheese and Parmesan.
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4.74 from 41 votes

Sephardic Spinach Pie

A simple Sephardic spinach pie that's made with feta, ricotta cheese, Parmesan and eggs. This Turkish-Jewish family recipe bakes into a delicious savory and fluffy spinach casserole.
Prep Time10 minutes
Cook Time30 minutes
Resting10 minutes
Total Time50 minutes
Course: Breakfast, Brunch, Side Dish
Cuisine: Jewish, Sephardic
Keyword: savory spinach pie, Sephardic spinach pie, spinach feta casserole
Servings: 9 squares
Calories: 134kcal
Author: Samantha Ferraro

Equipment

Ingredients

  • 2 12 oz bags frozen spinach, thawed and squeezed well about 3 cups total
  • 4 large eggs
  • ¾ cup whole milk ricotta
  • ½ cup crumbled feta
  • ½ cup grated Parmesan cheese
  • ½ cup breadcrumbs or matzo meal
  • Olive oil for greasing and drizzling
  • ¼ teaspoon Kosher salt
  • Freshly cracked black pepper

Topping

  • ¼ cup feta
  • Grated Parmesan
US Customary - Metric

Instructions

  • Preheat the Oven: Preheat the oven to 350°F. Lightly grease an 8x8 baking dish with olive oil and set aside.
  • Prepare the Spinach: Thaw the frozen spinach completely. Using a clean kitchen towel and squeeze out most of the excess liquid. You should have about 3 cups of squeezed spinach.
  • Make the Spinach Mixture: In a large mixing bowl, add the spinach, eggs, ricotta cheese, crumbled feta, grated Parmesan and breadcrumbs/matzo meal. Season with Kosher salt and freshly cracked black pepper and mix until just combined.
  • The mixture should look creamy and thick, but not dry.
  • Assemble the Pie: Pour the spinach mixture into the prepared baking dish and spread it into an even layer. Sprinkle extra feta and Parmesan on top and drizzle lightly with olive oil.
  • Bake: Bake the spinach pie for 25–30 minutes, until the pie is lightly golden around the edges and the center is set. Insert a knife or toothpick into the center. If it comes out clean, the pie is ready.
  • Cool and Serve: Let the pie cool for about 10 minutes before slicing. Cut into squares and serve warm, at room temperature.

Notes

  • Squeeze the spinach well: Frozen spinach holds a lot of liquid. Squeeze out most of the moisture so the pie doesn’t become watery.
  • Crumble your own feta: Block feta tends to be creamier and more flavorful than pre-crumbled.
  • Check the texture of the mixture: The mixture should look creamy and spoonable, not dry.
  • Bake until just set: Insert a knife or toothpick in the center. If it comes out clean, the pie is ready.
  • Look for golden edges: The edges should be lightly golden and slightly crisp

Nutrition

Calories: 134kcal | Carbohydrates: 4g | Protein: 9g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 99mg | Sodium: 374mg | Potassium: 74mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 324IU | Vitamin C: 0.01mg | Calcium: 171mg | Iron: 1mg

Cumin Roasted Carrots with Creamy Tahini

· 2 Comments

Savory roasted carrots and red onion are seasoned with warm Mediterranean spices and served over creamy garlic tahini. Finished with a bright pistachio topping, this easy side dish is simple to make but full of bold, vibrant flavors!

Cumin roasted carrots and onions are served over creamy tahini sauce and finished with an herby pistachio gremolata.
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About This Recipe

If you love bold Mediterranean flavors, this roasted carrot dish is an easy one to fall in love with.

Carrots and red onion are tossed with warm spices like cumin and coriander, then roasted until perfectly tender and slightly caramelized. As they roast, the carrots become naturally sweeter, which pairs beautifully with the savory spices.

Serve them over a layer of creamy lemon garlic tahini sauce, one of my favorite sauces to make! Tahini is rich, nutty and incredibly versatile, and when it’s whisked with lemon and garlic, it becomes the most delicious, silky sauce that works with just about anything.

And for a finishing touch, garnish with a bright pistachio herb gremolata with lemon zest, parsley and olive oil. It adds freshness, crunch and a pop of flavor that brings the whole dish together. It’s simple, vibrant and a fantastic side dish for Mediterranean meals or holiday dinners.

📋 Ingredients

Ingredients for roasted carrots with tahini including pistachios, lemon, garlic, fresh herbs and spices.
  • Carrots: Use large whole carrots instead of baby carrots, because they have much better flavor. If you can find rainbow carrots, use those for a more colorful presentation.
  • Red Onion: Red onion adds a mild sweetness and pairs really well with the carrots.
  • Tahini: Tahini is a paste made from ground sesame seeds and can usually be found near the peanut butter or in the international aisle of grocery stores. It’s one of my favorite ingredients because you can turn it into so many different things such as sauces and dressings, use it as a dip or drizzle it over desserts.
  • Pistachios: Raw shelled pistachios are roughly chopped to create a rustic texture for the gremolata topping. You can chop them by hand or pulse them briefly in a food processor if you prefer a finer texture.
  • Cumin and Coriander: Both of these spices are warmer and work very well with the sweeter roasted carrots and onions.

See recipe card for full information on ingredients and quantities.

Looking to add more spices to your Mediterranean pantry? Check out my detailed guide to Mediterranean Spices!

🍋 Substitutions and Variations

  • Use other Vegetables: Add or substitute other root vegetables such as parsnips, butternut squash, kabocha squash, or beets would all be delicious.
  • Make it Spicier: For extra heat, toss the vegetables with a pinch of cayenne before roasting.
  • Different Tahini Sauce Flavors: Make a lemon herb tahini with fresh parsley or cilantro or add a teaspoon of harissa paste for a spicy tahini. For something slightly sweeter, add a teaspoon or two of maple syrup for a maple tahini sauce.
  • Different Nuts: Instead of pistachios substitute with toasted almonds, walnuts or pine nuts.
  • Garnish Options: For a touch of sweetness and tang, drizzle a little pomegranate molasses over the top or a sweeter date molasses.

⏲️ Instructions

Place chopped carrots and onions on a foil lined baking sheet and toss with cumin, coriander, salt, pepper and olive oil.

Roast the Vegetables: Season the vegetables with cumin, coriander, salt and black pepper and toss with olive oil. Roast at 425°F for about 30 minutes, until tender.

This garlic tahini sauce is perfectly savory and creamy and made easy by whisking tahini, water, garlic and lemon juice in a bowl.

Make the Tahini Sauce: While the vegetables roast, whisk together tahini, garlic and lemon juice in a bowl. Add water and whisk until smooth and pourable.

This pistachios gremolata is made simply with chopped pistachios, chopped parsley, lemon juice and olive oil.

Make the Pistachio Gremolata: Combine chopped pistachios, parsley, lemon zest, lemon juice and olive oil. Season with salt and pepper and stir to combine.

Spread a layer of creamy tahini sauce in a wide bowl and top with the roasted vegetables and garnish with the lemony pistachios gremolata.

Assemble the Dish: Spread tahini sauce onto a wide serving bowl and top with roasted vegetables. Garnish with pistachio gremolata and Aleppo pepper.

📍 Recipe Tips

  • Save the Scraps: Save the carrot, onion and garlic peels to make homemade vegetable stock.
  • Tahini Sauce Tips:
    • Tahini thickens before it loosens: When you add water to tahini it will first seize and thicken. Keep whisking and it will loosen into a creamy sauce.
    • Add water slowly:  If you need to thin the tahini sauce, add 1–2 teaspoons of water at a time until you reach a thick, pourable consistency.
  • Refrigerating Tahini Sauce: Tahini sauce thickens in the fridge. To bring it back, whisk in a little warm water until smooth again.
  • Make Ahead: The roasted vegetables can be made 2–3 days ahead. Tahini sauce can also be made about 3 days in advance. I recommend assembling the dish just before serving.
These savory roasted carrots are seasoned with warm spices and served over a lemony garlic tahini sauce and topped with herby pistachios.

Serving Suggestions

These roasted carrots with tahini make a beautiful addition to a Mediterranean or Passover meal.

Serve them alongside:

More Roasted Vegetable Dishes To Try

Roasted carrots with creamy tahini sauce and topped with lemony pistachios.
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4.86 from 7 votes

Savory Roasted Carrots with Tahini and Pistachio Gremolata

These roasted carrots are seasoned with warm cumin and served over creamy garlic tahini and topped with bright pistachio gremolata. You’ll love this vibrant Mediterranean side dish!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: Mediterranean
Keyword: cumin roasted carrots with tahini, roasted carrots with pistachios, roasted carrots with tahini
Servings: 4 servings
Calories: 333kcal
Author: Samantha Ferraro
Cost: $8

Equipment

Ingredients

Roasted Vegetables

Lemon Garlic Tahini

Pistachio Herb Gremolata

Garnish

  • Aleppo pepper
  • Optional: drizzle of pomegranate molasses or date molasses

Instructions

  • Preheat the Oven: Preheat oven to 425°F and line a large baking sheet with foil or parchment.
  • Season the Vegetables: Place the carrots and red onion on the prepared baking sheet. Drizzle with olive oil and season with cumin, coriander, salt and black pepper. Toss well so the vegetables are evenly coated.
  • Roast the Vegetables: Spread the vegetables into an even layer and roast for about 30 minutes, until the carrots are tender and caramelized.
  • Make the Tahini Sauce: While the vegetables roast, whisk together tahini, garlic and lemon juice in a bowl. Add the water and continue whisking until the sauce loosens and becomes smooth and pourable. Season with salt and pepper. If needed, add more water 1–2 teaspoons at a time until you reach a thick, honey-like consistency.
  • Make the Pistachio Gremolata: In a small bowl, combine chopped pistachios, parsley, lemon zest, lemon juice and olive oil. Season with salt and pepper and stir to combine.
  • Assemble the Dish: Spread the tahini sauce onto a wide serving bowl or platter. Spoon the roasted carrots and onions over the sauce.
  • Garnish and Serve: Dollop the pistachio gremolata over the vegetables and finish with a sprinkle of Aleppo pepper. If desired, drizzle lightly with pomegranate molasses before serving.

Notes

  • Peeling the Carrots: Peeling is optional, but it gives the carrots a smoother texture. Save carrot peels and vegetable scraps to make homemade vegetable stock.
  • Tahini Tips: When water is added to tahini it will initially seize and thicken. Keep whisking and it will loosen into a smooth sauce.
    • If the tahini sauce is too thick, add 1–2 teaspoons warm water at a time until you reach a thick, pourable consistency.
  • Make Ahead: Roasted vegetables can be made 2–3 days ahead and stored in the refrigerator. Tahini sauce can also be made about 3 days ahead. Assemble just before serving.

Nutrition

Calories: 333kcal | Carbohydrates: 20g | Protein: 8g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 13g | Sodium: 67mg | Potassium: 534mg | Fiber: 5g | Sugar: 6g | Vitamin A: 12966IU | Vitamin C: 13mg | Calcium: 95mg | Iron: 3mg

Seafood and Chorizo Paella

· 9 Comments

Seafood and chorizo paella is a classic Spanish rice dish with saffron-infused rice, smoky chorizo and loads of fresh seafood. It's bold, vibrant and deeply flavorful.

This shellfish and chorizo paella is full of mussels, clams, and shrimp in a robust smoky tomato broth.
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About This Recipe

This seafood and chorizo paella is a traditional Spanish rice dish layered with smoky Spanish chorizo, tender shrimp and briny clams and mussels in a paprika and saffron-infused rice. Everything cooks together in a wide paella pan, but the trick is to layer the ingredients in stages.

One of the greatest joys of eating paella is breaking into the bottom of the pan and enjoying the crispy layer of rice, called socarrat. The contrast of the tender rice with the crispy bottom is what makes a paella so special. And if you’ve ever had Persian tahdig, you’ll love the familiar crispy texture.

What is Socarrat?

Socarrat is the crispy layer of rice that forms at the bottom of the pan. It develops when the rice cooks undisturbed and is considered the most prized part of any paella.

📋 Ingredients

Ingredients for chorizo and seafood paella with clams, mussels, shrimp, paprika, saffron and aromatics.
  • Shellfish: Clams and mussels are best bought the same day they are cooked. Keep them on ice in the refrigerator until ready to use. For detailed prep, check out my cleaning guides:
  • Shrimp: Look for medium-sized shrimp (about 21-25 per pound) that are peeled and deveined.
  • Spanish Chorizo: Spanish chorizo is a cured firmer sausage that's flavored with smoked paprika and garlic. Unlike Mexican-style chorizo, it can be sliced and when browned, releases a flavorful smoky fat.
  • Sofrito: Sofrito is the foundation for the paella base, made with sautéed onions, peppers, and garlic.
  • Rice: Bomba rice is the traditional Spanish rice that's used in authentic paella recipes. It's a short, thicker grain that absorbs liquid without becoming mushy. Arborio rice (used in risotto) can be used in a pinch.
  • Smoked Paprika: Smoked paprika adds warmth and depth to the paella. If you don't like smoky flavors, use a sweet or mild paprika, which gives great flavor and color.
  • Saffron: Saffron is what gives paella its signature aroma and golden hue and a little goes a long way. Grind the threads with a mortar and pestle or steep in a few tablespoons of water for even distribution.
  • Stock: Seafood stock intensifies the seafood paella in the best way. Chicken or vegetable stock works too and even water, just be sure to season it well.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

Paella is wonderfully flexible. Use ingredients based on what’s available.

  • Seafood Options
    • Use all mussels or all clams
    • Add sliced calamari
    • Add crab legs
    • Add lobster tails (allow extra cook time)
    • Add firm white fish like cod or halibut in the final 5–7 minutes
  • Chorizo Substitutes
    • Portuguese linguica
    • Smoked sausage
    • Mexican chorizo (cook fully and drain excess grease, if needed)
  • Make It Without Pork: Omit the chorizo and increase smoked paprika.
  • Rice Substitute: Arborio rice works well if bomba is unavailable. Use a short-grain rice for the best results.

⏲️ How to Make Paella

Making homemade seafood paella is easier than it looks. The key is layering the ingredients in stages and letting the rice cook undisturbed.

Cook the Spanish chorizo in the paella pan until charred on the outside, then remove and set aside.

Brown the Chorizo: Sauté the Spanish chorizo in olive oil until deeply browned on both sides. Remove and set aside, leaving the flavorful fat in the pan.

Saute the sofrito in the reserved chorizo fat.

Build the Sofrito: Sauté the onion and bell pepper in the reserved fat, then add the garlic and sauté for another minute.

Saute the paella rice in the reserved chorizo fat with the aromatics.

Toast the Rice: Add the rice to the pan and toss it in the sofrito and chorizo fat. Add wine and reduce.

Add cooked chorizo to the paella rice and vegetables.

Add Chorizo, Tomatoes and Spices: Add the cooked chorizo back in with any reserved drippings, along with the tomatoes and spices. Spread the rice in an even layer.

Add seafood stock to the chorizo and seafood paella.

Add the Stock: Pour in the seafood stock and bring to a simmer. Don't stir, so the rice can set on the bottom.

Cook the paella rice until most of the liquid has absorbed before adding the shellfish.

Simmer Until Mostly Absorbed: Cook uncovered until most of the liquid has absorbed.

Add the mussels and clams to the chorizo paella.

Add the Shellfish: Nestle the clams and mussels into the rice and cover loosely with foil until they begin to open.

Towards the last few minutes of cooking the seafood paella, add the shrimp, peas and lemon.

Finish with Shrimp and Garnish: Layer the shrimp on top and continue cooking until they just turn pink. Add peas and garnish with lemon and parsley.

Do You Need a Paella Pan?

A traditional paella pan is wide and shallow, which helps the rice cook evenly and develop socarrat. If you don’t have one, use a wide and shallow skillet that is about 11-13 inches wide.

📍 Recipe Tips

  • Buy Shellfish Fresh: Purchase shellfish the same day you’ll be cooking them for the freshest result. Discard any clams and mussels with broken shells or any that do not open after cooking.
  • Brown the Chorizo First: Sautéing the chorizo first renders that flavorful fat that’s perfect for sautéing the sofrito.
  • Spread the Rice Evenly: Spread the rice in an even layer before adding stock, but don’t stir. This is key for developing the socarrat.
  • Rotate the Pan for Even Cooking: If cooking on a stovetop, rotate the pan every few minutes for even cooking.
  • Use Foil as Needed: Loosely cover the pan with foil to help the clams and mussels steam and open up.
This shellfish and chorizo paella is layered with flavorful sofrito, sautéed sofrito and finished with sweet peas and lemon.

Serving Suggestions

A large paella is perfect for serving family-style, right from the pan, with plenty of lemon wedges. Pair it with a crisp Spanish white wine, such as Albariño, or serve alongside a pitcher of sangria.

Start the meal with blistered padrón peppers or a simple green salad. For dessert, a slice of Basque cheesecake would be a delicious ending.

More Mediterranean Seafood Recipes

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Seafood and chorizo paella with clams, mussels and shrimp.
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5 from 10 votes

Seafood and Chorizo Paella Recipe

Seafood and chorizo paella is a bold Spanish rice dish with saffron rice, fresh shrimp, clams, and mussels, layered with smoky Spanish chorizo.
Prep Time25 minutes
Cook Time40 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: Mediterranean, Spanish
Keyword: chicken and seafood paella, chorizo paella, seafood paella recipe, shellfish paella, spanish paella recipe
Servings: 6 servings
Calories: 528kcal
Author: Samantha Ferraro

Equipment

Ingredients

  • 2-3 tablespoons Olive oil
  • 7 ounces Spanish chorizo sliced into ¼-inch rounds
  • 1 yellow onion finely diced
  • 1 red bell pepper finely diced
  • 3 garlic cloves minced
  • 2 cups bomba rice or Arborio if needed
  • ½ cup dry white wine
  • 13.5 ounce can chopped tomatoes
  • 4 ½ cups seafood stock
  • 1 teaspoon smoked paprika
  • Pinch saffron threads about ½ tsp, lightly crushed
  • 12 –15 mussels scrubbed and debearded
  • 12 –15 clams scrubbed
  • 1 pound large shrimp peeled and deveined
  • ½ cup frozen peas
  • Kosher salt as needed
  • Fresh parsley chopped for garnish
  • Lemon wedges for serving
US Customary - Metric

Instructions

  • Brown the Chorizo: Heat a wide paella pan or large skillet over medium heat with a drizzle of olive oil. Add the sliced chorizo and cook until browned on both sides. Remove and set aside, leaving the rendered fat in the pan.
  • Sauté the Sofrito: In the chorizo fat, add the diced onion and red bell pepper and cook for 5-6 minutes until softened and slightly golden. Stir in the garlic and cook for another 30 seconds until fragrant.
  • Toast the Rice: Add the rice directly to the pan, sautéing for 1-2 minutes, being sure to coat it thoroughly in the sofrito and chorizo fat.
  • Reduce the Wine: Pour in the white wine and let it simmer, reducing by about half and scraping up any bits from the bottom of the pan.
  • Add the Chorizo, Tomatoes and Spices: Add the chorizo back in, with any reserved fat and stir in the tomatoes and spices and season lightly with salt. Use a spatula to spread the rice into an even layer.
  • Add the Stock: Pour the seafood stock in and bring to a steady simmer. Do not stir from this point forward.
  • Simmer: Simmer uncovered for about 15-18 minutes, until most of the liquid is absorbed and the rice is nearly tender.
  • Add the Clams & Mussels: Arrange the clams and mussels hinge-side down into the rice. Cover loosely with foil and cook for 5–7 minutes, until the shells begin to open.
  • Add the Shrimp: Lay the shrimp over the top and cook for another 3–5 minutes, until opaque and just cooked through.
  • Finish & Rest: Scatter the peas over the hot rice. Remove from heat and let the paella rest for 5–10 minutes. Garnish with chopped parsley and serve with lemon wedges.

Notes

  • Do not stir once the liquid is added. This helps develop the crispy golden bottom (socarrat).
  • Discard any mussels or clams that do not open after cooking.
  • Bomba rice is traditional, but Arborio works as a substitute.
  • Let the paella rest before serving for the best texture.

Nutrition

Calories: 528kcal | Carbohydrates: 63g | Protein: 28g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 122mg | Sodium: 1155mg | Potassium: 594mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1253IU | Vitamin C: 39mg | Calcium: 137mg | Iron: 6mg

Mujadara (Lebanese Rice and Lentils)

· 1 Comment

Mujadara is a simple Lebanese dish made with rice, lentils, warm spices and deeply caramelized onions. With just a handful of ingredients, it transforms into something incredibly flavorful and comforting.

This Lebanese rice and lentil dish is called mujadara and is served with sweet caramelized onions on top.
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About This Recipe

Mujadara (also spelled mujaddara) is a traditional Lebanese dish made with rice and lentils and is often served as a main or side dish throughout the Middle East. It’s completely vegan, naturally gluten-free and made with inexpensive pantry ingredients.

But what truly makes mujadara so delicious are the onions. They’re slowly sautéed until golden, caramelized and slightly crisp on the edges and bring a fantastic savory-sweet flavor to the dish. Stir some of those caramelized onions directly into the rice and lentils, then pile the rest on top for that signature finish.

Serve alongside creamy cucumber yogurt sauce for contrast, and if you’d like to make it even more of a complete meal, add grilled chicken skewers or grilled shrimp on the side. And for a vegetarian pairing, Mediterranean roasted eggplant is especially delicious served alongside.

📋 Ingredients

Simple ingredients for Lebanese mujadara include onions, rice, brown lentils, vegetale stock and spices.
  • Basmati Rice: Basmati rice is a fragrant, long and fluffy rice that isn’t sticky. Be sure to rinse the rice until the water runs mostly clear, which helps remove excess starch and gives the final result a lighter texture.
  • Brown Lentils: Brown lentils hold their shape beautifully and are ideal for an authentic mujadara. Give the lentils a good rinse and sort through to remove any small debris or stones.
  • Spices: Ground cumin adds warmth and earthiness and a small pinch of allspice gives subtle depth without overpowering the dish.
  • Yellow Onions: The star of the show. Thinly slice the onions and cook them low and slow until deeply caramelized and jammy with slightly crisp edges.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

Mujadara is traditionally simple, but here are a few ways you can adjust it:

  • Spice Variations: Add a small pinch of turmeric for color, or a touch of ground coriander for a slightly brighter spice note.
  • Lentils: Brown lentils are ideal. French green lentils (Puy lentils) can work, though they may take slightly longer to cook.
  • Finish with Lemon: A squeeze of fresh lemon juice just before serving brightens the flavors.
  • Extra Onions: Love onions? Make more. You won’t regret it!

⏲️ Instructions

Fry the4 sliced onions until they are deeply browned and gently fried on the edges.

Caramelize the onions: Thinly slice the onions and sauté them in olive oil until deeply golden, for about 30 minutes.

Par cook the lentils before adding the rice when making mujadara.

Par-cook the lentils: Simmer the lentils until partially tender but not fully cooked.

Cook the lentils and rice together until both are cooked through and tender, then fluff with a fork.

Add the rice and spices: Add the rinsed rice, spices and salt, and some of the cooked onions. Then cover and continue cooking until the rice and lentils are tender.

Garnish mujadara with the rest of the fried onions and chopped parsley.

Finish and serve: Once done, fluff the mujadara with a fork and transfer to a serving dish. Top with the remaining caramelized onions and garnish with fresh parsley.

📍 Recipe Tips

  • Rinse the Rice: Rinsing removes excess starch and helps the rice cook up fluffy instead of sticky.
  • Check the Lentils: Always give lentils a quick rinse and scan for small debris or stones before cooking.
  • Take Your Time with the Onions: Caramelizing onions can take about 25-30 minutes. Stir them often and lower the heat if they darken too quickly. Partially cover the skillet to help them soften before uncovering to caramelize fully. You’re looking for a deep golden brown, jammy texture with lightly crisp edges.
  • Let It Rest: Once the rice and lentils are finished cooking, let them sit covered for 5–10 minutes. Then fluff gently with a fork before serving.

Make Ahead and Leftovers

  • Mujadara makes excellent meal prep and tastes even better the next day.
  • Store in an air-tight container in the refrigerator for up to 4 days.
  • Re-heat gently on the stovetop or in the microwave until warmed through. The onions may soften, but the sweet caramelized flavor will still be there.
Mujadara is a Lebanese lentil and rice dish with fried onions on top.

Serving Suggestions

Mujadara pairs beautifully with:

More Flavorful Rice Recipes to Try

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Lebanese mujadara is a vegan lentil and rice dish with fried onions and warm spices.
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5 from 4 votes

Mujadara (Lebanese Rice and Lentils with Onions)

Mujadara is a comforting Middle Eastern staple made with lentils, fluffy rice, warm cumin and deeply golden onions. This simple dish is packed with flavor and perfect for weeknight dinners or meal prep.
Prep Time15 minutes
Cook Time1 hour
Resting10 minutes
Total Time1 hour 25 minutes
Course: Side Dish
Cuisine: Lebanese, Middle Eastern
Keyword: Lebanese meat pies, Lebanese rice and lentils, mujadara, rice and lentils
Servings: 4 servings
Calories: 452kcal
Author: Samantha Ferraro

Equipment

Ingredients

  • 2 large yellow or white onions thinly sliced
  • ¼ cup olive oil + more, if needed
  • 1 cup basmati rice rinsed
  • ¾ cup dry brown lentils rinsed
  • 4 cups vegetable broth or water
  • 1 teaspoon ground cumin
  • ½ teaspoon ground allspice
  • ¾ –1 teaspoon kosher salt or to taste
  • Fresh parsley for garnish
US Customary - Metric

Instructions

  • Fry the onions: In a wide skillet, heat the olive oil over medium heat. Add the sliced onions and a pinch of salt. Cook slowly, stirring often, until deeply golden, caramelized, and lightly crisp, about 25–30 minutes.
  • If the onions begin to cook too quickly, partially cover the skillet with a lid to help them soften and cook more evenly. Once done, transfer the onions to a plate.
  • Cook the lentils: In a medium pot, add the lentils and broth. Bring to a boil, then reduce to a simmer and cook for 10–15 minutes, until the lentils are partially tender but not fully cooked.
  • Add the rice and spices: Add the rice, cumin, allspice, Kosher salt and about a quarter of the cooked onions to the lentils and give everything a gentle stir.
  • Cover and continue cooking on low for 20-22 minutes, until the rice and lentils are tender and the liquid is absorbed.
  • Rest and fluff: Turn off the heat and let the mujadara sit, covered, for 5–10 minutes. Fluff with a fork.
  • Serve: Transfer to a serving dish and top generously with the remaining onions and garnish with fresh parsley.

Notes

  • Rinse the rice well until the water runs mostly clear to remove excess starch and create a light, fluffy texture.
  • Sort and rinse the lentils before cooking to remove any debris.
  • Take your time with the onions. Deep golden, jammy onions give the most flavor, so don’t rush this step.
  • Let the mujadara rest for 5–10 minutes after cooking before fluffing with a fork.
  • Make ahead friendly: Store in the fridge for up to 4 days and reheat gently on the stovetop or microwave.

Nutrition

Calories: 452kcal | Carbohydrates: 67g | Protein: 13g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 948mg | Potassium: 489mg | Fiber: 13g | Sugar: 5g | Vitamin A: 523IU | Vitamin C: 6mg | Calcium: 52mg | Iron: 4mg

Seared Salmon with Lemon Herb Pearl Couscous

· 6 Comments

Perfectly seared salmon is served over chewy pearl couscous with sweet pops of corn and peas, all tossed in a bright lemon herb dressing. It’s a simple one-pan Mediterranean dinner that’s fresh, vibrant and one you’ll want on repeat!

Seared salmon over perl couscous with a bright lemon and herb vinaigrette.
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About This Recipe

If you love simple weeknight Mediterranean dinners, you will absolutely love this seared salmon with lemon pearl couscous. The salmon is cooked until lightly charred on the outside and perfectly tender in the center, then served over chewy pearl couscous with sweet pops of corn and peas throughout.

Everything is tossed in a bright lemon herb vinaigrette that brings all of those fresh, vibrant flavors together. And the best part is that the couscous is cooked in the same pan as the salmon, soaking up all of that savory flavor.

Pearl couscous, also known as Israeli couscous, isn’t actually couscous at all. It’s a small toasted pasta that becomes perfectly tender and chewy as it cooks and absorbs broth beautifully. It’s one of my favorite pantry staples because it pairs well with just about anything, from seafood and chicken to roasted vegetables.

If you’re looking for more inspiration, try my One Pot Pearl Couscous with Chicken and Saffron or Roasted Vegetables with Pearl Couscous.

📋 Ingredients

Ingredients for salmon with pearl couscous including lemon, peas, corn and aromatics.
  • Salmon:  Look for thicker center-cut fillets, if possible, since thinner pieces can overcook. I like to keep the skin on, so it holds the filet well, or you can remove the skin before or after cooking if you prefer.
  • Pearl Couscous: Also called Israeli couscous, this is a small pasta made from semolina that becomes tender and chewy as it cooks. Unlike traditional couscous, which is very fine, pearl couscous holds its shape and absorbs broth beautifully, making it perfect for one-pan meals.
  • Corn and Peas: Frozen corn kernels and peas keep this recipe simple and weeknight-friendly. They warm quickly and add sweetness and color. In the summer, fresh grilled corn would be a fabulous addition.
  • Lemon Herb Dressing:  A simple mix of fresh lemon juice, olive oil, Dijon mustard, and chopped parsley. The warm couscous absorbs the dressing, making every bite bright and flavorful.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

Have fun customizing. This recipe is incredibly versatile.

  • Switch up the Veggies: Instead of peas, try fava beans, edamame, or even chopped green beans.
  • Add more Vegetables: Roasted zucchini, cherry tomatoes, or sautéed spinach.
  • Finish with Cheese: Crumbled feta cheese is a delicious finishing touch.
  • Change the Herbs: Swap parsley for basil, dill, or mint, or use a combination of herbs.
  • Other Seafood Options: Instead of salmon, try shrimp, cod, or halibut.

⏲️ Instructions

Once the salmon filets are seared, set them aside and cover with foil to keep warm.

Sear the Salmon: Cook the salmon until lightly charred on the outside and tender in the center, then set aside while you prepare the couscous.

Toast the pearl couscous in the pan for a minute.

Toast the Pearl Couscous: After sautéing the shallot and garlic, toast the couscous for 2-3 minutes.

Add stock to the toasted pearl couscous and bring to a simmer.

Add Stock: Pour in the broth, cover and bring to a simmer. Cook for about 10 minutes until liquid has absorbed.

Once the pearl couscous is cooked and tender, add the corn and peas and toss to combine.

Stir in the Peas and Corn: Add the vegetables during the last few minutes so they stay bright and sweet.

Make a simple lemon vinaigrette by mixing olive oil, dijon mustard, fresh lemon juice and chopped parsley.

Make the Lemon Dressing: Whisk together fresh lemon juice, olive oil, Dijon mustard and herbs. Drizzle over couscous and toss to combine.

Serve the seared salmon over the pearl couscous with corn and peas.

Assemble and Serve: Top the couscous with the seared salmon and serve with charred lemon wedges and additional chopped parsley.

📍 Recipe Tips

  • Pat the Salmon Dry: Use paper towels to gently pat the salmon dry. This helps the seasoning stick and ensures the salmon sears properly instead of steaming.
  • Check for Bones: Run your fingers over the salmon and remove any pin bones, or ask your fishmonger to do this for you.
  • Start Skin-Side Down: Searing the salmon skin-side down first creates crispy skin and helps the fillet hold its shape.
  • Don’t Move the Salmon Too Soon: Let it cook until it releases easily from the pan before flipping. A flexible fish spatula works well for this.
  • Toast the Pearl Couscous: Toasting the couscous for a minute before adding the liquid adds a slightly nutty flavor.
  • Be Generous with the Dressing: Pearl couscous absorbs flavor well, so don’t be shy with the lemon herb dressing.
Serve the seared salmon alongside pearl couscous tossed with peas, corn and lemon vinaigrette.

Serving Suggestions

Salmon with pearl couscous is a complete meal on its own, but here are a few additions to round it out.

More Salmon Recipes to Try

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Salmon with lemon pearl couscous.
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5 from 9 votes

Seared Salmon with Lemon Pearl Couscous

Seared salmon served over lemon herb pearl couscous with sweet corn and peas. A fresh, vibrant Mediterranean weeknight dinner that’s easy and full of flavor.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Mediterranean
Keyword: salmon with Israeli couscous, salmon with lemon pearl couscous, salmon with pearl couscous
Servings: 4 servings
Calories: 716kcal
Author: Samantha Ferraro
Cost: $25

Equipment

Ingredients

For the salmon and couscous

For the lemon herb dressing

  • 3 tablespoons fresh lemon juice
  • ¼ cup olive oil
  • 1 teaspoon Dijon mustard
  • ¼ cup chopped fresh parsley
  • Kosher salt and black pepper to taste

For serving

  • Charred lemon wedges
  • Extra chopped parsley
US Customary - Metric

Instructions

  • Sear the salmon. Season the salmon with salt and pepper. Heat olive oil in a large skillet over medium heat. Add the salmon and cook 3–4 minutes per side, until lightly charred and cooked through. Transfer to a plate and set aside.
  • Sauté the aromatics. In the same pan, add more oil if needed and sauté the shallot for 2–3 minutes until softened, then add the garlic and cook for 30 seconds until fragrant.
  • Toast the couscous. Add the pearl couscous and toast for 2–3 minutes, stirring often, until lightly golden.
  • Cook the couscous. Pour in the stock and bring to a gentle boil. Reduce heat, cover, and simmer for 10 minutes, or until the couscous is tender and most of the liquid is absorbed.
  • Add the vegetables. Stir in the peas and corn during the last 2–3 minutes of cooking to warm through.
  • Make the dressing. Whisk together the lemon juice, olive oil, Dijon, parsley, salt, and pepper.
  • Finish and serve. Remove the couscous from heat and toss with the lemon herb dressing. Fluff and adjust seasoning as needed. Serve with the seared salmon on top and charred lemon wedges.

Notes

  • Toast the couscous: Toasting adds extra flavor and helps the couscous stay pleasantly chewy.
  • Use broth for more flavor: Cooking the couscous in stock makes a big difference compared to water.
  • Add the dressing off heat: Tossing the lemon dressing at the end keeps the flavors bright and fresh.
  • Taste before serving: Adjust salt, lemon, and herbs right before serving for the best balance.
  • Char the lemons: This adds subtle sweetness and depth to the finished dish.

Nutrition

Calories: 716kcal | Carbohydrates: 61g | Protein: 44g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Cholesterol: 94mg | Sodium: 571mg | Potassium: 1106mg | Fiber: 5g | Sugar: 3g | Vitamin A: 776IU | Vitamin C: 19mg | Calcium: 53mg | Iron: 3mg

One Pot Lemon Chicken and Rice with Chickpeas

· 25 Comments

This one pot Mediterranean chicken and rice is layered with bold spices, tender rice and chickpeas that soak up every bit of flavor! Finished with fresh lemon slices and herbs, it’s an easy and deeply flavorful weeknight dinner.

This Mediterranean chicken and rice is made in one pot and layered with bold spices, chickpeas and lemon.
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About This Recipe

This one pot Mediterranean chicken and rice is layered with bold flavors and made entirely in one pan! Bone in chicken thighs are deeply seasoned with a blend of Mediterranean spices, and once seared, they finish cooking in the same pot with fragrant basmati rice and nutty chickpeas.

If you are looking to dive into Mediterranean cooking, this is the recipe to start with! It uses pantry staples, with layers of warm and bright flavors and doable for a weeknight.

Pair this one pot chicken dish with chopped salad or homemade tzatziki sauce for a true explosion of flavors!

🍋 Why You'll Love this Recipe

  • Bold Mediterranean flavors! Cumin, paprika, bright sumac and fresh lemon zest season the chicken thighs and the flavor combination is delicious!
  • Bone in and skin on chicken thighs ensure that the chicken stays juicy and tender!
  • This one pot chicken and rice is done in nearly 40 minutes!

📋 Ingredients

Ingredients for one pot chicken with rice and chickpeas, including Mediterranen spices, shallot, garlic and lemon.
  • Chicken Thighs: Bone in and skin on chicken thighs have more fat and flavor than chicken breast. When baked in the oven with other grains, the chicken stays juicy and tender and won't dry out.
  • Spices: A mixture of Mediterranean spices including paprika, turmeric, sumac, cumin and a touch of warm allspice bring big flavors to this simple one pot recipe.
  • Fresh Lemon: Both the lemon zest and lemon slices are used in this recipe to offer a bit of brightness to the warmer flavors. Use a microplane to grate the lemon zest.
  • Garlic and Shallot: Shallots are a little milder than onion and offer great flavor. If shallots aren't available, substitute with finely chopped red onion.
  • Basmati Rice: The grains of basmati rice are long and fragrant. If you are looking for a truly delicious and airy basmati rice, my favorite is India Gate Basmati Rice.
  • Chickpeas: A simple can of chickpeas is drained and rinsed and added to the one pot chicken recipe. The chickpeas stay tender and the outside gets ever so crunchy.
  • Chicken Stock: I like using a chicken stock base, such as this one or use your favorite chicken or vegetable stock. If stock isn't available, use water.

🌶️ Substitutions and Variations

  • Chicken Options: Boneless chicken thighs and drumsticks work well, just reduce the cooking time slightly. If using boneless, skinless chicken breasts, increase the liquid to about 2½–2¾ cups and consider slicing the breasts in half horizontally to prevent drying out.
  • Beans: If chickpeas aren’t available, canned white beans (such as cannellini or great northern beans) are a great substitute.
  • Spices: If you don’t have the full spice blend, cumin, paprika, and turmeric alone will still give you excellent flavor.
  • Vegetable Additions: Stir in baby spinach at the end, or add cubed zucchini before baking.
  • Heat: Add a teaspoon of harissa, Aleppo pepper, or chili flakes if you like a little spice.

⏲️ Instructions

Sear the spiced chicken thighs on both sides until the skin is deeply seared.

Sear the Chicken: Season the chicken generously, then sear skin-side down until deeply golden. Flip and cook briefly on the other side, then remove from the pan.

Add the drained chickpeas to the toasted rice.

Toast the Rice & Chickpeas: In the same pan, sauté the aromatics, then stir in the basmati rice and chickpeas.

Pour chicken stock around the chicken, making sure the chicken skin stays dry.

Layer & Add Stock: Nestle the seared chicken on top of the rice and chickpeas. Pour the stock around the chicken and scatter lemon slices over the top.

Cook the one pot chicken and rice until the chicken is cooked through and liquid has absorbed.

Bake and Garnish:: Cover and transfer to the oven and bake for 20 minutes, then uncover and continue cooking for 10 more minutes, until the liquid is absorbed and the chicken is cooked through. Garnish with fresh parsley, and serve.

📍Recipe Tips

  • Dry the Chicken First: Patting the chicken dry helps the spices stick and ensures a deeply golden, crispy skin when seared.
  • Start Skin-Side Down: Searing the chicken skin-side down renders fat that becomes the flavor base for sautéing the aromatics and rice.
  • Rinse the Rice: Rinsing the rice removes excess starch, making a lighter and airier result.
  • Toast the Rice: Briefly sautéing the dry rice in the rendered chicken fat adds another layer of flavor before the liquid is added.
  • Pour Stock Around the Chicken: Pouring the stock around (not over) the chicken helps keep the skin crisp.
  • Extra Crispy Skin: For even crispier skin, place under the broiler for 2–3 minutes at the end, just keep a close eye on it.
This one pot chicken and rice is layered with bold Mediterranean spices, chickpeas and fresh lemon.

Serving Suggestions

More Flavorful Chicken Recipes to Try

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One pot chicken with rice and chickpeas is seasoned with bold spices and layered with fresh lemon slices.
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5 from 22 votes

One Pot Lemon Chicken and Rice with Chickpeas

A flavorful and easy one pot chicken and rice recipe that is seasoned with bold Mediterranean spices, chickpeas and fresh lemon.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Dinner, Main Course
Cuisine: Mediterranean
Keyword: lemon chicken and rice, one pot chicken and rice, one pot lemon chicken and rice, one pot mediterranean chicken and rice
Servings: 4 servings
Calories: 786kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

US Customary - Metric

Instructions

  • Preheat the Oven: Preheat the oven to 400°F.
  • Season the Chicken: In a small bowl, mix together the spices, lemon zest, salt, and pepper. Pat the chicken thighs very dry with paper towels, then season generously on all sides.
  • Sear the Chicken: Heat a wide Dutch oven or braiser over medium heat and drizzle with olive oil. Sear the chicken skin-side down until deeply golden, about 3–4 minutes, then flip and cook the other side for 2 minutes. Remove chicken to a plate.
  • Build the Flavor Base: In the same pan, sauté the shallots until softened and lightly caramelized, about 2–3 minutes. Add the garlic and sauté for 1–2 minutes until fragrant.
  • Toast the Rice: Add the basmati rice and stir to coat the grains in the rendered chicken fat. Add the chickpeas and cook for 1 minute, stirring to combine.
  • Assemble the Dish: Nestle the chicken thighs back into the rice mixture, skin-side up. Pour the chicken broth around the chicken (not over it) and scatter the lemon slices on top.
  • Bake: Turn off the stovetop heat, cover the pot, and transfer to the oven. Bake for 20 minutes, then uncover and continue cooking for 10 more minutes, until the liquid is absorbed and the chicken is cooked through.
  • Finish and Serve: Remove from the oven, garnish with fresh parsley, and serve warm.

Notes

  • Pat the chicken dry before seasoning to help the spices stick and achieve crisp skin.
  • Searing the chicken skin-side down renders flavorful fat that seasons the entire dish.
  • Rinse basmati rice until the water runs clear for a lighter, fluffier result.
  • Briefly toasting the rice in the pan adds depth and improves texture. Pour the broth around the chicken to help keep the skin crisp.
  • For extra-crispy skin, place the uncovered pan under the broiler for 2–3 minutes, watching closely.

Nutrition

Calories: 786kcal | Carbohydrates: 58g | Protein: 47g | Fat: 41g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 225mg | Sodium: 1493mg | Potassium: 791mg | Fiber: 7g | Sugar: 2g | Vitamin A: 454IU | Vitamin C: 16mg | Calcium: 93mg | Iron: 4mg

Classic Cioppino (Seafood and Tomato Stew)

· 4 Comments

This robust cioppino is a bold, rustic Italian-American seafood stew simmered with tomatoes, fennel and loads of fresh seafood! Grab the crusty bread, because this is the kind of dish you'll want to scoop up every last drop.

Cioppino is a hearty Italian-American seafood stew with clams, mussels, shrimp and lobster served with crusty bread for dipping.
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About This Recipe

Cioppino is a classic Italian-American fisherman's stew that's traditionally made with whatever fresh seafood is available. Originating in San Francisco, this robust seafood stew is hearty, rustic and built around a flavorful tomato base that's flavored with garlic, herbs and white wine.

My version leans into bold Mediterranean flavors with sautéed fennel, a bundle of fresh herbs and a mix of shellfish and tender fish fillets. The addition of lobster tails makes this seafood stew a bit more luxurious, but at its heart, it's a savory and rustic one pot seafood stew that's a true showstopper!

📋 Ingredients

Cioppino ingredients including fennel, white wine, halibut, clams and mussels, crushed tomatoes and aromatics.
  • Fennel: One of my favorite vegetables with seafood. When sautéed, fennel becomes sweet and pairs nicely with tomatoes, seafood and white wine. Use the fennel bulb for cooking and save the fronds for garnish.
  • Shallot: I prefer shallot for its mild and slightly sweet flavor, which blends well with the fennel and tomatoes. If shallot is not available, substitute with a sweet yellow onion or red onion.
  • Herb Bundle: Fresh thyme, oregano, bay leaf and parsley are tied together and simmered in the tomato seafood broth. This infuses the seafood stew with an herbaceous aroma without overpowering.
  • Seafood Stock: A good seafood stock deepens the overall flavor. Homemade seafood stock is a fantastic choice (save those shells to make your own), or use clam juice or even vegetable stock.
  • Seafood: Use a variety of seafood that looks freshest and what you enjoy most. Fresh seafood should smell clean and briny like the ocean and never “fishy.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Different Seafood: The great thing about cioppino is how versatile it is.
    • Instead of halibut, add salmon (will have a stronger flavor) or cod.
    • Scallops, calamari and crab legs are all fabulous additions as well. Be sure to add scallops and calamari in the final 4-5 minutes.
  • All Shellfish: Make the cioppino entirely shellfish with with clams, mussels, shrimp and crab.
  • Saffron (optional): A small pinch of saffron added to the tomato base gives the stew a lovely aromatic flavor.
  • Frozen Seafood: Frozen seafood works really well! Thaw completely and pat dry before adding to the stew.

How to Layer Seafood for Cioppino

One of the keys to a great cioppino is adding the seafood in stages. Not all seafood cooks at the same rate and layering ensures everything finishes cooking at the same time.

  1. Lobster tails go in first and simmer for about 2 minutes.
    • As a general rule, lobster tails need about 1 minute of cooking time per ounce.
  2. Clams and mussels are added next, then cover the pot and cook for about 3 minutes, until they just begin to open.
  3. Halibut is gently nestled into the broth and simmers for 3-4 minutes.
  4. Prawns or shrimp go in last and cook for the final 3-4 minutes, until pink and just cooked through.

Total seafood cooking time is roughly 10 minutes and at this point, everything should be finished at the same time.

⏲️ Instructions

Saute sliced fennel, shallot and garlic.

Build the Flavor Base: Sauté sliced fennel, shallot and garlic in olive oil until fragrant and lightly softened.

Saute the tomato paste with the fennel, until it paste deepens in color.

Bloom the Tomato Paste: Stir in tomato paste and red pepper flakes, cooking until deep red and aromatic.

After the fennel and tomato paste is sautéed, add wine and reduce.

Reduce the Wine: Pour in white wine and simmer until reduced by half.

Add the herb bundle to the cioppino base.

Add Tomatoes & Herb Bundle: Stir in crushed tomatoes, seafood stock, and nestle in the herb bundle.

Simmer the tomato cioppino base for about 30 minutes before adding the seafood in.

Simmer the Broth: Gently simmer for 20–30 minutes until the broth deepens in color and flavor.

Layer the mussels and clams into the cioppino after you add the lobster tails.

Add Lobster and Shellfish: Add lobster tails and simmer for 2-3 minutes. Then add the clams & mussels and simmer for 3 minutes.

Nestle in the halibut fillets a few minutes after the clams and mussels start cooking in the cioppino.

Add Halibut: Nestle the seasoned halibut fillets on top and simmer for 3-4 minutes.

Simmer everything until cioppino is done and seafood is perfectly cooked.

Add Prawns and Finish: Cook shrimp for the final 2–3 minutes, until pink and just cooked through. Once done, garnish with fresh herbs.

📍 Recipe Tips

  • Clean Shellfish Properly: Clams and mussels should be thoroughly cleaned to remove grit and sand before cooking Here are a few step-by-step guides:
  • Keep a Gentle Simmer: Once the seafood goes in, keep the stew at a gentle simmer, not a rolling boil. High heat can cook the fish too quickly, making it tough and overcooking the shellfish.
  • Shellfish Timing: If clams and mussels begin to open early, remove them from the pot and add them back at the end, so they don’t overcook.
  • Discard Unopened Shellfish: Discard any mussels or clams that have not opened or ones that have broken or cracked shells.

🥡 Make Ahead and Leftovers

  • The tomato base can be made ahead and refrigerated for up to 2 days. Add the seafood right before serving.
  • To Reheat Leftovers:
    • Remove seafood from the shells.
    • Cut the larger pieces into bite-sized chunks.
    • Gently reheat the leftover seafood in the broth over low heat.

Leftover cioppino is fantastic tossed with pasta, spooned over rice or served with even more crusty bread.

Cioppino is an Italian-American seafood stew with loads of fresh seafood in a fennel tomato broth.

What To Serve with Cioppino

More Seafood Recipes to Try

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

This cioppino recipe is full of abundant seafood with clams, mussels and lobster in a flavorful tomato broth.
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5 from 7 votes

Cioppino (Italian Seafood and Tomato Stew)

This classic cioppino is a rustic Italian-American seafood stew with tomatoes, fennel and loads of fresh seafood!
Prep Time30 minutes
Cook Time55 minutes
Total Time1 hour 25 minutes
Course: Main Course
Cuisine: Italian, Mediterranean
Keyword: cioppino, cioppino stew, seafood and tomato stew, seafood stew
Servings: 6
Calories: 230kcal
Author: Samantha Ferraro
Cost: $20

Equipment

Ingredients

Cioppino Base

Herb Bundle

  • 4-5 stems fresh oregano
  • 4-5 stems of parsley
  • 4-5 stems fresh thyme
  • 1 bay leaf

Seafood

  • 2 lobster tails 6 ounces each
  • 8 ounces halibut cut into large chunks
  • 8-10 head-on shell-on prawns
  • 1 pound clams scrubbed
  • 1 pound mussels scrubbed

For Garnish

  • Chopped parsley
  • Fennel fronds
  • Crusty bread for serving
US Customary - Metric

Instructions

  • Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add fennel and shallot and cook until softened, 6-8 minutes. Add sliced garlic and cook for another minute
  • Build the tomato base: Stir in red pepper flakes and tomato paste. Cook until the paste deepens in color, about 1 minute.
  • Deglaze with wine: Pour in the white wine and simmer until reduced by about half.
  • Simmer the broth: Add the crushed tomatoes, seafood stock and herb bundle. Bring to a gentle simmer and cook uncovered for 20–30 minutes. Season with salt and pepper.
  • Layer the seafood:
    Add lobster tails first and simmer 2 minutes.
    Add clams and mussels, cover, and cook 3–4 minutes.
    Nestle halibut on top, lightly seasoned, and simmer 4–5 minutes
    Add prawns and cook for the last 3–4 minutes, until pink and shellfish are open.
  • Finish & serve: Remove herb bundle. Discard any shellfish that did not open. Garnish with parsley and fennel fronds. Serve with crusty bread.

Video

Notes

  • Cleaning Shellfish: Scrub clams and mussels thoroughly before cooking. Here are helpful guides on cleaning them. 
  • Gentle Simmer: Keep the cioppino at a gentle simmer, never a rolling boil, to prevent tough seafood.
  • Lobster Timing: Lobster tails cook about 1 minute per ounce. Avoid overcooking.
  • Frozen Seafood Tip: Fully thaw seafood in the refrigerator and pat dry before using.

Nutrition

Calories: 230kcal | Carbohydrates: 19g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 76mg | Sodium: 1068mg | Potassium: 1163mg | Fiber: 5g | Sugar: 9g | Vitamin A: 720IU | Vitamin C: 24mg | Calcium: 181mg | Iron: 5mg

How to Clean Mussels

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Whether you're steaming, simmering or adding them to pasta, properly cleaning mussels is the key to a great final dish. This step-by-step guide teaches you how to clean mussels like a pro, so they're grit-free and ready for any recipe!

Keep the cleaned mussels in a bowl full of ice until you are ready to cook them.

Mussels are one of my favorite seafood dishes, and over the years, I've cleaned more than I can count. In this simple step-by-step guide, you'll learn how to clean mussels like a pro, with tips that guarantee clean, grit-free mussels every time!

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🛒 What to Look for When Buying Mussels

Always start with live and fresh mussels. Here's what to look for when at the seafood counter.

  • Smell: Fresh mussels should smell clean and briny, like the ocean. Never fishy.
  • Shells: Mussel shells should be tightly closed or they should close slowly when gently tapped. Avoid mussels with cracked or broken shells.
  • Storage: Mussels should be kept on ice and ideally sold in a mesh bag, which allows them to breathe.
  • Ask Your Fishmonger: Don't be shy! Ask them when the mussels were delivered. Same day or day before is best.

📍 Pro Tip: Plan to buy mussels the same day you plan to cook them, whenever possible.

🧊 Bringing Mussels Home

Once you come home with your fresh mussels, immediately take them out of the bag and put them in a large bowl over ice and keep them in the refrigerator.

🧽 How to Clean Mussels

Cleaning mussels takes longer than it does to cook them, but it's absolutely worth it!

Soak the Mussels

  • Place the mussels in a large bowl of ice-cold water in the sink.
  • Sprinkle in a generous amount of Kosher salt and let them soak for about 20-30 minutes.
    • This step encourages the mussels to release any sand or grit trapped inside the shells.
Once the fresh mussels are in a bowl of ice cold water, add a good amount of Kosher salt and let them soak for 30 minutes.
  • After soaking, the water will look dirty. Make sure to lift the mussels out of the water so you don't pour the dirty water over them.
After soaking and cleaning the mussels, the water will look dirty.

Scrub and Debeard the Mussels

Mussels naturally cling to rocks and other surfaces in the ocean using strong fibrous beards. Scrubbing helps ensure there is no debris in the final dish.

Use a shellfish scrubber to scrub each mussel and remove any exterior debris.
  • Remove the beard. Most mussels have a fibrous piece that sticks out from the shell. Hold the mussel in one hand and use your fingers in the other hand to pull the beard firmly toward the hinge of the shell (a towel or glove can help with grip.) Discard the beards.
Most mussels have a beard on them, make sure to remove this before cooking the mussels.

📍 Tip: If a mussel won't close when gently tapped or feels light, discard it.

💧 Final Rinse and Hold on Ice

Once all the mussels are debearded and clean, give them one final rinse.

Place the mussels in a bowl of ice and keep them in the fridge until you're ready to cook them. At this point, your mussels are clean and ready for any recipe.

⏲️ How Long Do Mussels Take to Cook?

The good news is that mussels cook fast!

Once you add the mussels to your recipe, they are ready in about 5-7 minutes. Once the shells open, they are done. Discard any mussels that remain open.

🍝 Recipes to Use Cleaned Mussels

Once your mussels are clean and ready to go, try them in:

Use this guide to learn how to clean fresh mussels for cooking.
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How to Clean Mussels

Learn how to clean mussels step by step-with-easy tips that guarantee clean, grit-free mussels every time.
Prep Time15 minutes
Soaking30 minutes
Total Time45 minutes
Course: Appetizer, Main
Cuisine: Mediterranean
Keyword: how to clean fresh mussels, how to clean mussels
Servings: 2 servings
Calories: 398kcal
Author: Samantha Ferraro

Equipment

Ingredients

US Customary - Metric

Instructions

  • Check the Mussels: Discard any mussels with cracked shells or those that do not close when lightly tapped.
  • Soak the Mussels: Place the mussels in a large bowl of ice-cold water. Sprinkle generously with salt and let soak for 20–30 minutes to help purge any sand or grit.
  • Scrub and Debeard: Drain the mussels and rinse briefly. Using a shellfish brush, scrub each mussel under cold running water to remove debris.
  • Remove the beard by pulling it firmly toward the hinge of the shell and discard.
  • Final Rinse: Give the cleaned mussels a final rinse and keep them on fresh ice in the refrigerator until ready to cook.

Notes

  • Buy mussels the same day you plan to cook them for the best flavor and freshness.
  • Fresh mussels should smell clean and briny, never fishy.
  • Mussels should be stored on ice and able to breathe.
  • Not all mussels have beards, but check each one just in case.
  • If a mussel feels unusually light or won’t close when tapped, discard it.
  • Cleaning mussels takes longer than cooking them. Most mussels cook in 5–7 minutes once added to a hot pot.
  • Any mussels that do not open after cooking should be discarded.

Nutrition

Calories: 398kcal | Carbohydrates: 17g | Protein: 55g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 130mg | Sodium: 1323mg | Potassium: 1481mg | Vitamin A: 740IU | Vitamin C: 37mg | Calcium: 120mg | Iron: 18mg

Mussels in White Wine Sauce

· 13 Comments

Mussels in White Wine Sauce is a classic seafood recipe made with fresh mussels that are steamed with garlic, shallots and herbs. Inspired by Julia Child's moules marinière, this simple and elegant dish comes together in minutes.

Mussels mariniere are steamed mussels flavored with herbs, butter, garlic and shallot.
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🌿 About This Recipe

Mussels in white wine sauce is a classic seafood recipe made with fresh mussels that are gently steamed in a light, buttery garlic and white wine broth. It’s simple, elegant and comes together quickly!

This recipe is strongly inspired by Julia Child’s famous moules marinière (aka mussels marinière) from Mastering the Art of French Cooking. This version stays true to the original, keeping every bite buttery, briny and beautifully simple. And that’s why white wine mussels continue to be my annual birthday request!

If you love this style of simple seafood, be sure to try my Clams in White Wine Sauce, which is another reader favorite made with the same bright, buttery sauce.

French mussels mariniere recipe served with bread for dipping.
"Learn how to cook -- try new recipes, learn from your mistakes, be fearless and above all have fun."- Julia Child

📋 Ingredients

  • Mussels: Look for fresh mussels without any cracks on the shell. Mussels should be cooked the same day they are purchased and always kept cold.
  • Shallot: Shallots are mild and slightly sweet and give the mussels delicious flavor. If shallots aren't available, you could substitute with finely chopped red onion or chives.
  • White Wine: Use a dry white wine such as Sauvignon Blanc or Pinot Gris.
  • Herbs: Bay leaf, parsley and thyme steep in the wine and butter sauce and bring a fresh and simple layer of flavor.
  • Butter: Mussels can be salty as is, so I suggest using unsalted butter to control the amount of salt in the mussels recipe.

See recipe card for full information on ingredients and quantities.

🧅 Variations

  • Make it creamy: Add a splash of heavy cream or a dollop of crème fraîche at the end for a richer sauce.
  • Add Dijon: Whisk in 1 teaspoon Dijon mustard for a classic French-style finish.
  • Swap the aromatics: Instead of shallots, add ½ of a sliced leek and sauté for 5 minutes before adding the butter and wine.
  • Brighten it up: Finish the sauce with a squeeze of fresh lemon juice for a lighter, brighter flavor.

💦 How to Clean Mussels Before Cooking

Now before we get into the steaming, let's talk about how to properly clean mussels first. Honestly, it takes longer to clean mussels than to cook them, but it's worth it so you don't bite into a hard piece of sand.

Place Mussels on Ice. Once you bring home the mussels, place them on ice and chill in the fridge until you're ready to cook (usually on the same day).

Place the fresh mussels on ice to keep cold before cooking.

Debeard the Mussels. If you haven't worked with mussels before, it's pretty easy. Each mussel comes with a little "beard". Pull that out (it may be a bit hard at first).

Pull the thick beard off of each fresh mussel.

Soak and scrub the mussels. 30 minutes before you're ready to cook, place the mussels in a large bowl of cold water with a bit of Kosher salt. This helps the mussels spit out any sand that may be inside.

Soak mussels in cold water so they can spit out any grit.

When you're ready to cook, use a shellfish brush and scrub the outside of each mussel. Then, you're ready to cook!

If you want a more detailed walkthrough, I share exactly how to clean mussels step by step here.

⏲️ Instructions

Simmer butter, shallots, wine, herbs and salt and pepper and bring to a boil.
  1. Start the Sauce: In a large pot or skillet over medium heat, add the butter, shallots, garlic, white wine, bay leaf, parsley, thyme, salt, and black pepper. Bring to a good simmer and let the wine reduce slightly, about 2-3 minutes.
  2. Steam the Mussels: Add the mussels to the pot, cover with a lid, and cook until the mussels just open, about 5-7 minutes. Discard any mussels that remain closed.
  3. Serve: Transfer the mussels to wide bowls. Ladle the white wine sauce over the top, garnish with chopped parsley, and serve immediately with crusty French bread for dipping.
French style mussels steamed with butter and herbs.

📍 Recipe Tips

  • Mussels should smell fresh and briny and not have an unpleasant odor.
  • Cook mussels the same day they are purchased.
  • Discard any mussel shells that are broken or cracked and mussels that don't open after being cooked.
  • Mussels will give off some water when being steamed, which makes a great dunking sauce!

🍷 What to Serve with Mussels

  • Crusty Bread: Serve mussels with warm crusty French bread, baguette, or garlic focaccia to soak up every drop of the buttery white wine sauce.
  • Simple Salads: A crisp Nicoise salad, shaved fennel salad, or arugula with Parmesan pairs beautifully with the rich, buttery broth.
  • French-Style Sides: Try classic French fries (moules-frites), steamed baby potatoes with herbs, or a simple buttered green bean or asparagus on the side.
  • Wine Pairings: White wine mussels pair best with crisp, dry white wines that complement the briny seafood and buttery broth.
    • Sauvignon Blanc: Bright and citrusy, a classic pairing
    • Muscadet: The traditional French choice for moules marinière
    • Pinot Grigio: Light, clean, and refreshing
    • Dry Riesling or Albariño: Crisp with subtle minerality

Tip: Use the same wine for cooking and serving. If you enjoy drinking it, it’s perfect for the sauce.

🦀 More Shellfish Recipes

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

Mussels mariniere recipe from Julia Child.
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4.83 from 35 votes

Mussels in White Wine Sauce

Mussels in white wine sauce is a classic seafood recipe with mussels steamed in a light and buttery garlic wine broth.
Prep Time10 minutes
Cook Time10 minutes
Soaking30 minutes
Total Time50 minutes
Course: Appetizer, Main Course
Cuisine: French
Keyword: French mussels, julia child mussels, Julia Child steamed mussels, moules mariniere, mussels in white wine sauce, mussels mariniere, white wine mussels
Servings: 4 servings
Calories: 257kcal
Author: Samantha Ferraro

Equipment

Ingredients

  • 2 pounds mussels
  • Kosher salt for soaking mussels + more for seasoning
  • 4 tablespoons unsalted butter
  • 1 shallot finely chopped
  • 2 cloves garlic finely chopped
  • 1 cup white wine such as Sauvignon Blanc
  • 1 bay leaf
  • 4-5 parsley sprigs + more leaves for garnish
  • 4-5 thyme sprigs
  • ¼ teaspoon Ground black pepper
US Customary - Metric

Instructions

  • Clean the Mussels: Scrub each mussel with a shellfish brush and remove the beard from each one. Place the mussels in a large bowl of cold water sprinkled with kosher salt, toss gently, and let soak for 20 minutes to release any sand.
  • Rinse and Drain: Use your hands to lift the mussels out of the soaking water and transfer them to a colander. Rinse well under cold running water, being careful not to pour the mussels directly into the colander so any sand left behind stays in the bowl.
  • Start the Sauce: In a large pot or skillet over medium heat, add the butter, shallots, garlic, white wine, bay leaf, parsley, thyme, salt, and black pepper. Bring to a good simmer and let the wine reduce slightly, about 2-3 minutes.
  • Steam the Mussels: Add the mussels to the pot, cover with a lid, and cook until the mussels just open, about 5-7 minutes. Discard any mussels that remain closed.
  • Serve: Transfer the mussels to wide bowls. Ladle the white wine sauce over the top, garnish with chopped parsley, and serve immediately with crusty French bread for dipping.

Notes

    • Mussels should smell fresh and briny and not have an unpleasant odor.
    • Cook mussels the same day they are purchased.
    • Discard any mussel shells that are broken or cracked and mussels that don't open after being cooked.
    • Mussels will give off some water when being steamed, which makes a great dunking sauce!

Nutrition

Calories: 257kcal | Carbohydrates: 8g | Protein: 14g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 62mg | Sodium: 337mg | Potassium: 455mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 657IU | Vitamin C: 13mg | Calcium: 49mg | Iron: 5mg

Moroccan Lentil Soup

· 2 Comments

This Moroccan-inspired lentil soup is comforting, filling and full of warm, bold spices. Finished with fresh lemon and crisp sumac onions, it’s a hearty vegan soup that delivers serious flavor!

This Moroccan lentil soup is completely vegan, full of bold spices and tender vegetables.
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About This Recipe

This Moroccan-inspired lentil soup is all about warm spices and deep savory flavor, with a bright finish that brings it all together. Bold spices like cumin, ginger and cinnamon come together with vegetables, lentils and crushed tomatoes for a rich and hearty soup.

A final squeeze of lemon juice and a pile of sumac onions brings a pop of brightness to the soup that perfectly contrasts with the warm spices and lentils.

It’s an easy, weeknight-friendly soup that’s vegan, deliciously filling, and tastes even better the longer it sits!

📋 Ingredients

Ingredients for Moroccan lentil soup, including spices, crushed tomatoes, vegetable stock and aromatics.
  • Tomatoes: Canned crushed tomatoes work beautifully here, but chopped tomatoes, whole tomatoes that you crush yourself, or tomato purée all work just as well. In a pinch, even a simple tomato pasta sauce can be used.
  • Vegetable stock: Use a low-sodium stock to control the salt or follow my simple recipe for homemade vegetable stock. Chicken stock also works if you are not keeping this vegan.
  • Brown lentils: Brown lentils are ideal for this soup because they hold their shape as they cook.
  • Warm spices: This soup gets its depth from a blend of cumin, coriander, paprika, ginger, turmeric, and a small pinch of cinnamon. Together they create a warm, aromatic base that is bold but well balanced.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Tomatoes: Crushed tomatoes, chopped tomatoes, whole canned tomatoes, or tomato purée all work well. Use what you have on hand.
  • Spices: If you do not have every spice, focus on cumin, paprika, and a small pinch of cinnamon. Those three alone create a beautiful base.
  • Add-ins: For extra heartiness, add a can of drained chickpeas or white beans. For more greens, stir in chopped spinach or kale during the last few minutes of cooking.

⏲️ Instructions

Saute the warm spices with the vegetables as the base of the lentil soup.

Sauté the Base: Cook the onion, carrot, and celery in olive oil until softened, then stir in garlic, tomato paste, and spices and cook for another 30 seconds to 1 minute.

Add lentils and tomato sauce to the sautéed vegetables and start simmering the lentil soup.

Add the Lentils and Stock: Stir in the brown lentils, crushed tomatoes, and stock, making sure everything is well combined before bringing the soup to a simmer.

Continue simmering the Moroccan lentil soup until the lentils are tender and the soup has thickened.

Simmer Until Tender: Simmer the soup until the lentils are tender and the broth thickens.

Garnish the lentil soup with thinly sliced onion, herbs and a drizzle of olive oil.

Finish and Garnish: Ladle soup into bowls and garnish with fresh lemon juice, sumac onions, chopped cilantro, Aleppo pepper, and a drizzle of olive oil.

📍 Recipe Tips

  • Give the vegetables a good head start. Let the onion, carrot, and celery soften slowly so they build a sweet, flavorful base. Cutting the celery on the smaller side creates a better texture in every bite.
  • Take time with the tomato paste and spices. Cook the tomato paste in the oil and bloom the spices to wake up the flavors.
  • Keep the soup at a steady simmer. Lentils need time to absorb the liquid, so be sure to keep it at a steady simmer and not a strong boil.
  • Finish with acid. Lentil soups love a bright finish. Fresh lemon juice, a splash of red wine vinegar, or tangy sumac onions make all the warm flavors pop.
  • This soup is perfect for making ahead. It tastes even better after a day or two in the fridge and freezes very well. It will thicken as it sits, so add a little extra stock when reheating.
Thsi spiced Moroccan lentil soup is vegan, hearty and full of bold flavors.

Serving Suggestions

This lentil soup is hearty enough on its own, but here are a few suggestions to add if desired.

More Flavorful Soups to Try

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This vegan Moroccan lentil soup is full of bold spices, hearty lentils and tender vegetables. Garnish with lemon and a drizzle of olive oil.
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5 from 1 vote

Moroccan Lentil Soup

This Moroccan-inspired lentil soup is full of warm spices, tender lentils, and bright lemon for a hearty, comforting vegan meal with big flavor.
Prep Time15 minutes
55 minutes
Total Time1 hour 10 minutes
Course: Soup
Cuisine: Mediterranean, Moroccan
Keyword: Moroccan lentil soup, vegan lentil soup, vegetarian lentil soup, vegetarian Moroccan lentil soup
Servings: 6 servings
Calories: 229kcal
Author: Samantha Ferraro

Equipment

Ingredients

Garnish

US Customary - Metric

Instructions

  • Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery and cook until softened and lightly golden, about 6–8 minutes.
  • Build the base: Add garlic and cook for 30 seconds until fragrant. Stir in tomato paste and cook for another 1-2 minutes, breaking it down into the oil until deep red and slightly caramelized.
  • Bloom the spices: Add cumin, coriander, paprika, ginger, turmeric, and cinnamon. Stir constantly for 30–60 seconds until fragrant.
  • Simmer the soup: Add lentils, crushed tomatoes, and stock. Bring to a gentle boil, then reduce to a simmer. Cover the pot with a lid, leaving a small opening and continue cooking for 40-45 minutes, until the lentils are tender.
  • Season and finish: Season with a good pinch of salt once lentils are tender. Stir in fresh lemon juice to taste.
  • Serve: Ladle into bowls and finish with sumac onions, chopped cilantro, a drizzle of olive oil, and a pinch of Aleppo pepper.

Notes

  • Build the Flavor: Cook the tomato paste and spices in the oil to deepen their flavor before adding any liquid.
  • Simmer Gently: Keep the soup at a steady simmer and taste the lentils as they cook. They should be tender all the way through.
  • Add More Liquid, if Needed: Lentils continue to absorb liquid as they cook, so add more stock or water if the soup becomes too thick.
  • Finish with Acid: A squeeze of lemon, a splash of vinegar, or tangy sumac onions at the end brighten the warm spices and bring the soup to life.
  • Make It Ahead: This soup tastes even better the next day and freezes well. Add a little extra stock when reheating if needed.

Nutrition

Calories: 229kcal | Carbohydrates: 32g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 898mg | Potassium: 619mg | Fiber: 12g | Sugar: 7g | Vitamin A: 4170IU | Vitamin C: 10mg | Calcium: 58mg | Iron: 4mg