The Little Ferraro Kitchen logo
menu icon
search icon

Blog

Red Wine Roasted Figs with Honey and Rosemary

· 3 Comments

Juicy fresh figs are roasted in red wine, honey and rosemary until jammy and fragrant. They are the perfect accompaniment for spooning over yogurt, ice cream or alongside a cheeseboard.

Serve wine roasted figs with creamy yogurt and spoon the syrupy wine sauce around.
[feast_advanced_jump_to]

About This Recipe

These roasted red wine figs are sweet, tender, with just a hint of fragrant rosemary. Fresh figs have such a short season, and when you find them, this simple recipe is one of the best ways to enjoy them. The red wine and honey reduce into a syrupy sauce that’s just as good drizzled over the figs as it is on yogurt, ice cream, or creamy baked brie.

Serve them warm on a cheeseboard with goat cheese or Camembert, or keep it simple and spoon over Greek yogurt for a quick dessert. Add a sprinkle of chopped pistachios for crunch and you can’t go wrong!

📋 Ingredients

Ingredients for red wine roasted figs with rosemary, honey, vanilla and brown sugar.
  • Fresh figs – Choose ripe figs that are plump, heavy, and slightly soft for the sweetest flavor. Any color works.
  • Red wine – A medium-bodied wine works best. For a non-alcoholic option, try balsamic vinegar with extra citrus juice.
  • Brown sugar and Honey – Enhance the figs’ natural sweetness.
  • Vanilla extract or paste – Brings warmth and aroma.
  • Orange zest – Orange and fig are a classic pairing. Lemon zest works too.
  • Fresh rosemary – Earthy and aromatic; substitute thyme or tarragon for a different twist.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Herbs: Swap rosemary for thyme or tarragon.
  • Alcohol-free option: Use balsamic vinegar plus extra citrus juice instead of red wine.
  • Wine options: Try white wine for a lighter flavor profile.
  • Extra flavor: Add a pinch of cinnamon or cardamom for warm spice.

📍 Recipe Tips

  • Choosing figs: Look for fruit that feels heavy for its size, with smooth skin and just a little give when gently squeezed. Avoid figs that are overly mushy or split.
  • Don’t over bake: Figs soften quickly. You want them jammy but still holding their shape.
  • Serve warm or at room temperature: The flavors intensify as they cool slightly.
Roasted figs with red wine, rosemary and honey for a little sweetness.

Serving Suggestions

  • With baked brie or Camembert.
  • Over Greek yogurt, ricotta, or labneh.
  • As a topping for ice cream, with chopped pistachios or walnuts.
  • On a cheeseboard alongside crusty bread.
  • As a sweet-salty fig pizza topping with prosciutto.

More Fig 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.

Roasted figs with rosemary, red wine and honey.
Print Recipe
5 from 7 votes

Red Wine Roasted Figs with Honey and Rosemary

Red Wine Roasted Figs with Honey and Rosemary is the perfect accompaniment for your cheese board or spoon over ricotta or Greek yogurt.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Appetizer, Dessert
Cuisine: American
Keyword: roasted figs, fresh figs, fresh figs with cheese, red wine roasted figs, baked figs
Servings: 2 servings
Calories: 248kcal
Author: Samantha Ferraro

Equipment

Ingredients

To serve on the side:

  • Baked Camembert
  • Ricotta cheese
  • Greek Yogurt
  • Baked Brie
  • Favorite cheese platter
US Customary - Metric

Instructions

  • Pre-heat oven to 400 degrees Fahrenheit.
  • Add cut figs to a small cast iron pan or oven safe dish and set aside.
  • Whisk together the red wine, brown sugar, honey, vanilla, orange zest and rosemary and pour over figs.
  • Roast figs for 20 minutes until they soften and the red wine reduces slightly.
  • Once done, let cool slightly and serve over ice cream, yogurt or cheese.

Notes

  • Choosing figs: Look for fruit that feels heavy for its size, with smooth skin and just a little give when gently squeezed. Avoid figs that are overly mushy or split.
  • Herbs: Swap rosemary for thyme or tarragon.
  • Extra flavor: Add a pinch of cinnamon or cardamom for warm spice.
  • Wine options: Try white wine for a lighter flavor profile.
  • Alcohol-free option: Use balsamic vinegar plus extra citrus juice instead of red wine.

Nutrition

Calories: 248kcal | Carbohydrates: 58g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 6mg | Potassium: 603mg | Fiber: 7g | Sugar: 50g | Vitamin A: 351IU | Vitamin C: 5mg | Calcium: 92mg | Iron: 1mg

Charred Tomato and Tomatillo Salsa

· Leave a Comment

Smoky, vibrant, and packed with bold flavor, this charred tomato and tomatillo salsa is the one I make on repeat. It’s incredibly simple and always a hit!

Charred tomato and tomatillo salsa with cilantro.
[feast_advanced_jump_to]

About This Recipe

This charred tomato and tomatillo salsa is smoky, bold and uses a handful of fresh ingredients. Juicy vine-ripe tomatoes, tart tomatillos, garlic and onion get a good char in a cast iron skillet before being blended together into the most flavorful salsa you'll make!

This is the salsa I make every summer (and honestly all year round) as soon as tomatoes and peppers are in season. I’ve made it so many times with different types of tomatoes and chilies, and it always works, just grab what you have, give everything a good char, and blend.

Try this salsa with grilled flank steak or Mexican-style grilled fish with a cold mango margarita on the side!

📋 Ingredients

Ingredients for tomato and tomatillo salsa with garlic, onion, jalapeño, cilantro and guajillo chili.
  • Tomatoes: Look for the ripest, most flavorful tomatoes you can find. Vine-ripe or Roma tomatoes are great year-round, especially when peak summer tomatoes aren’t in season.
  • Tomatillos: These add a bright, slightly tangy flavor. Make sure to rinse off the sticky residue after removing the husks.
  • Garlic cloves: Leave the peel on to help prevent the garlic from burning as it chars.
  • Onion: You can use white or yellow onion here too. Charring it brings out a subtle sweetness.
  • Jalapeño: For a mild-to-medium heat. If you love spice, feel free to add a second one or swap in a serrano.
  • Dried guajillo chilies: Mild and fruity with a hint of smokiness. Toast them gently at the end to avoid burning.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Tomatoes: Use whatever you have, such as Roma, vine-ripe, heirloom, or beefsteak tomatoes.
  • Onion: Yellow, white, or even red onion will work here. Red adds a slightly milder bite and great color.
  • Chilies: Jalapeño is classic, but you can use serrano for more heat or even a mix of chilies if you want to play with flavor.
  • No tomatillos? Leave them out, it’s still delicious as a tomato-only version.
  • No grill? A dry cast iron skillet indoors works just as well.

⏲️ Instructions

Add the vegetables to a hot cast iron skillet.

Char the Vegetables: Add the tomatoes, tomatillos, garlic (with peel), onion, and jalapeño to a hot cast iron skillet or grill pan. Let everything get a deep char on all sides.

Char the vegetables until softened and charred on the outside, then add the guajillo chili for the last minute or two.

Toast the Guajillo Chilies: Once the veggies are charred, add the guajillo chilies and toast them just until fragrant, about 30 seconds per side. Keep a close eye so they don’t burn!

Add the charred vegetables to a food processor and blend until desired consistency.

Blend the Salsa: Transfer everything to a blender or food processor. Remove the stems and seeds from the guajillo chilies, and peel the garlic. Add a splash of water to help it blend.

Add chopped cilantro to the charred salsa and stir to combine.

Finish and Serve: Pour the salsa into a bowl, stir in chopped cilantro, and serve right away or chill. It’s even better the next day!

📍 Recipe Tips

  • Grill or stovetop: If you’re grilling, a charcoal grill gives an amazing smoky flavor. Indoors, use a cast iron skillet over medium-high heat and char everything on all sides.
  • Toast the guajillo chilies separately: They burn fast, so add them last, just a few seconds per side until fragrant. Burnt guajillos cause a bitter salsa.
  • Leave the garlic peel on: It protects the cloves from burning and slips off easily after charring.
  • Adjust consistency: Some tomatoes are juicier than others. Pulse the salsa first and add water little by little until you reach your preferred texture.
  • Storage: This keeps well in a mason jar in the fridge for up to a week, though honestly, it never lasts that long around here.
Charred tomatillo and tomato salsa with cilantro, onion and garlic.

Serving Suggestions

This salsa is so versatile, it goes with just about everything! Here are a few of my favorites:

More Salsa 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.

Charred tomato salasa with tomatillo, garlic and cilantro.
Print Recipe
No ratings yet

Charred Tomato and Tomatillo Salsa

Smoky charred tomato and tomatillo salsa made with fresh ingredients, guajillo chilies, and cilantro. Perfect with tacos, grilled meats, or chips
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Condiment, Side Dish
Cuisine: Mexican
Keyword: charred tomatillo salsa, charred tomato salsa, tomato tomatillo salsa
Servings: 2 cups
Calories: 81kcal
Author: Samantha Ferraro

Equipment

Ingredients

  • 4 vine-ripe tomatoes
  • 2 tomatillos husks removed and rinsed
  • 3 –4 garlic cloves unpeeled
  • ¼ yellow onion
  • 1 jalapeño
  • 2 dried guajillo chiles
  • Salt to taste
  • 2 –3 tablespoons chopped cilantro
  • Up to ¼ cup water as needed
US Customary - Metric

Instructions

  • Heat your skillet over high heat, either on the grill or stove top.
  • Add tomatoes, tomatillos, garlic (with peel), jalapeño, and onion to a cast iron skillet. Cook until deeply charred on all sides, turning occasionally.
  • Toast the guajillo chiles in the last minute, just until fragrant and slightly darkened. Do not burn.
  • Peel the garlic, remove stem from the jalapeño and remove the stems and seeds from the guajillo chili.
  • Add all the ingredients to a food processor or blender with a good pinch of salt and start with a small splash of water. Blend until smooth or your desired texture, adding more water if needed.
  • Stir in cilantro and serve warm or chilled.

Notes

  • Grill or stovetop: If you’re grilling, a charcoal grill gives an amazing smoky flavor. Indoors, use a cast iron skillet over medium-high heat and char everything on all sides.
  • Toast the guajillo chilies separately: They burn fast, so add them last, just a few seconds per side until fragrant. Burnt guajillos cause a bitter salsa.
  • Leave the garlic peel on: It protects the cloves from burning and slips off easily after charring.
  • Adjust consistency: Some tomatoes are juicier than others. Pulse the salsa first and add water little by little until you reach your preferred texture.
  • Storage: This keeps well in a mason jar in the fridge for up to a week, though honestly, it never lasts that long around here.

Nutrition

Calories: 81kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.2g | Sodium: 18mg | Potassium: 805mg | Fiber: 5g | Sugar: 10g | Vitamin A: 3226IU | Vitamin C: 50mg | Calcium: 42mg | Iron: 1mg

Grilled Balsamic Steak Kabobs

· Leave a Comment

These grilled balsamic steak kebabs are herby, vibrant, and slightly sweet from aged balsamic, garlic, spices, and fresh garden herbs. They’re grilled until beautifully caramelized and juicy and make for a delicious summer dinner.

Balsamic beef kabobs with vegetables and served with chimichurri.
[feast_advanced_jump_to]

About This Recipe

These grilled balsamic steak kebabs are packed with flavor thanks to a simple and bold marinade made with aged balsamic, garlic, soy sauce, and a handful of fresh herbs from the garden.

The marinade alone is so good, you can use it for just about any grilled protein, from steak to chicken to vegetables. I also like to serve these steak kebabs with smoked chimichurri for a quick shortcut and they’d also be delicious alongside grilled potato salad or Caprese pasta salad.

📋 Ingredients

Ingredients for balsamic beef skewers, including fresh herbs, garlic, spices and soy sauce.
  • Steak: Filet is incredibly tender and grills quickly, making it ideal for kebabs. Look for center-cut filets, if possible and If filet isn’t available, other tender cuts like sirloin or New York strip work well too.
  • Aged balsamic vinegar: Look for a thick, slightly sweet balsamic, which adds a hint of sweetness to the marinade and helps the steak caramelize on the grill.
  • Soy sauce: Adds savory umami and balances the sweetness of the balsamic. You can swap in tamari for a gluten-free version.
  • Spices: Smoked paprika and ground cumin add warmth and earthiness to the marinade.
  • Fresh herbs, chopped: Use whatever you have on hand, I used a mix of rosemary, thyme, oregano, tarragon, and chives from the garden. You can also use just one or two herbs if that’s what you’ve got.
  • Vegetables for skewering: Onion wedges and bell pepper slices cut into 1-inch pieces work great. They cook at the same rate as the steak and give a nice pop of color and flavor without overpowering the kebabs.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Beef cuts: Filet is amazing, but sirloin, ribeye, or New York strip also work well.
  • Other proteins: This marinade is fantastic on chicken thighs, chicken breast, or even grilled flank steak.
  • Vegetables: Save some of the marinade and toss it with vegetables like zucchini, mushrooms, or bell peppers for grilling.
  • Spices: Paprika and cumin add warmth, but you can swap in coriander or even chili flakes for extra heat.
  • No fresh herbs? Use about 1 teaspoon of dried Italian herb blend or make your own with dried rosemary, thyme, and basil.

⏲️ Instructions

Make the marinade by and whisk together the balsamic, soy sauce, garlic, spices and chopped herbs.

Make the marinade: In a large bowl or zip-top bag, whisk together the balsamic vinegar, olive oil, soy sauce, garlic, paprika, cumin, salt, pepper, and chopped herbs.

Skewer the marinated cubed beef with onions and peppers onto skewers.

Make the Kabobs: Thread the marinated steak onto skewers, with a few onion and pepper slices. charred and cooked to your desired doneness.

📍 Recipe Tips

  • Cut filet evenly for even cooking:Try to keep your steak cubes around 1½- 2 inches so they cook at the same rate.
  • Marinate for at least 30 minutes, or up to 4 hours: Filet doesn’t need a long marinade, just enough time to absorb the flavors. Too long and the vinegar can start to affect the texture.
  • If using wooden skewers, soak them first: Soak wooden skewers in water for 30 minutes so they don’t burn on the grill. You can also use metal skewers.
  • Preheat the grill well: Make sure your grill is fully preheated so the steak sears and gets a good crust.
  • Let the steak rest before serving: After grilling, let the skewers rest for 5 minutes so the juices redistribute.
Grilled balsamic and herb steak skewers with peppers and onions.

Serving Suggestions

These grilled steak kebabs are perfect with just a drizzle of chimichurri, but they’re also amazing with:

Or keep it simple with grilled veggies and a cold glass of rosé.

More Steak 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.

Grilled balsamic steak kabobs with vegetables and served with chimichurri.
Print Recipe
No ratings yet

Grilled Balsamic Steak Kabobs

These grilled balsamic steak kebabs are marinated in olive oil, herbs, and warm spices, creating a flavorful skewer perfect for summer grilling.
Prep Time4 hours
Cook Time15 minutes
Resting5 minutes
Total Time4 hours 20 minutes
Course: Main Course
Cuisine: American
Keyword: balsamic beef kabobs, grilled steak skewers
Servings: 4 servings
Calories: 158kcal
Author: Samantha Ferraro

Equipment

Ingredients

Steak Marinade

For the Skewers

  • ½ onion cut into small wedges
  • 1 red or orange bell pepper cut into 1 inch cubes
  • Chopped parsley or cilantro for garnish
  • Chimichurri for serving (optional)
US Customary - Metric

Instructions

  • Make the marinade: In a large bowl or zip-top bag, whisk together the balsamic, soy sauce, olive oil, garlic, smoked paprika, cumin, salt, pepper, and chopped herbs.
  • Marinate the steak:Add the steak cubes to the marinade and toss well to coat. Cover and refrigerate for at least 20 minutes and up to 4 hours.
  • Assemble the skewers: Thread the steak cubes onto metal or soaked wooden skewers, adding an onion wedge every few pieces. Don’t overcrowd the skewers, leave a bit of space between each piece for even cooking.
  • Grill: Preheat the grill to medium-high heat. Lightly oil the grates if needed. Grill the skewers for about 2–3 minutes per side, turning occasionally, until nicely charred on the outside and medium-rare inside (130–135°F internal).
  • Rest and serve: Transfer the skewers to a plate and let them rest for 5 minutes. Garnish with chopped parsley or cilantro and serve with chimichurri on the side.

Notes

    • Cut filet evenly for even cooking:Try to keep your steak cubes around 1½- 2 inches so they cook at the same rate.
    • If using wooden skewers, soak them first: Soak wooden skewers in water for 30 minutes so they don’t burn on the grill. You can also use metal skewers.
    • Let the steak rest before serving: After grilling, let the skewers rest for 5 minutes so the juices redistribute.
    • Other proteins: This marinade is fantastic on chicken thighs, chicken breast, or even grilled flank steak.
    • No fresh herbs? Use about 1 teaspoon of dried Italian herb blend or make your own with dried rosemary, thyme, and basil.
    • Vegetables: Save some of the marinade and toss it with vegetables like zucchini, mushrooms, or bell peppers for grilling.

Nutrition

Calories: 158kcal | Carbohydrates: 8g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1091mg | Potassium: 151mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1230IU | Vitamin C: 41mg | Calcium: 23mg | Iron: 1mg

Peach and Blueberry Clafoutis

· 16 Comments

Lightly sweet and full of sweet summer fruit, this peach and blueberry clafoutis is a beautiful, unfussy dessert that’s perfect for using whatever fruit you have on hand. A hint of lemon sugar brings brightness, while the simple batter bakes up into a golden, puffed masterpiece.

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

About This Recipe

Clafoutis is a classic French dessert made by baking fruit in a simple, crepe-like batter until puffed and custardy. Inspired by Julia Child’s cherry version, this one features sweet blueberries and fresh peach slices layered with lemon sugar for a burst of citrus.

A solid tip is to pre-bake a bit of the batter first, which helps the fruit stay near the top. This clafoutis works beautifully as a brunch dish or dessert, especially when served with a dusting of powdered sugar or a spoonful of whipped cream.

📋 Ingredients

Ingredients for peach and blueberry clafoutis including flour, sugar, butter, vanilla extract and lemon zest.
  • Milk: Whole milk is ideal for a rich, custardy texture. Avoid non-fat milk for best results.
  • Eggs: Room temperature eggs blend more easily into the batter and help with rise.
  • Lemon Zest: Use a microplane to zest only the outer yellow layer. Avoid the bitter white pith.
  • Blueberries: Fresh or frozen both work, just avoid overly watery fruit if using frozen.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Fruit options: Cherries is classic, but use any fruit, such strawberries, raspberries, all blueberries, or a combo. Fresh or frozen fruit both work.
  • Flour swaps: While untested here, readers have had success using almond flour or a 1:1 gluten-free flour blend.
  • Flavor variations: Try orange zest instead of lemon zest. If you're making a cherry version, try swapping vanilla extract for a small splash of almond extract.

⏲️ Instructions

Blend the clafoutis batter in a blender until well combined and frothy.

Make the Batter. Add milk, eggs, half the sugar, vanilla, flour, and salt to a blender. Blend until smooth and slightly frothy.

Par bake half of the clafoutis batter before layering on the fresh fruit.

Pre-Bake the Base. Pour about ½ of the batter into a buttered baking dish. Bake for 10 minutes at 350°F to lightly set the base. This helps prevent the fruit from sinking.

Lay the blueberries and sliced peaches on top of the par-baked clafoutis batter.

Layer the Fruit. Arrange the blueberries and peach slices evenly over the partially baked batter.

Sprinkle lemon sugar on top of the fruit layer.

Add the Lemon Sugar. Rub the lemon zest into the remaining sugar and sprinkle it generously over the fruit.

Pour the remaining clafoutis batter on top of the fruit layer bad bake until cooked through.

Pour the Remaining Batter. Gently pour the rest of the batter over the fruit so everything is evenly coated.

Bake the peach and blueberry clafoutis until it puffs up.

Bake the Clafoutis. Bake for 50-55 minutes, or until puffed and golden. A toothpick inserted in the center should come out clean.

How to Make Clafoutis (Video)

📍 Recipe Tips

  • Blend the batter well: Use a blender to mix the batter until smooth and slightly frothy. The tiny bubbles help the texture turn light and custardy as it bakes.
  • Pre-bake a little batter first: This helps the fruit stay near the top instead of sinking.
  • Make citrus sugar: Rub the zest into the sugar with your fingertips until it’s very fragrant. This releases the natural citrus oils and really wakes up the fruit flavor.
  • Test for doneness: Insert a toothpick into the center and if it comes out clean, the clafoutis is ready. If the batter still sticks, bake a few more minutes and check again.
Cut a slice of the peach and blueberry clafoutis and dust with powdered sugar.

Serving Suggestions

Clafoutis is delicious slightly warm, at room temperature, or chilled. It’s perfect on its own, dusted with powdered sugar, or served with whipped cream or a dollop of crème fraîche.

For brunch, pair it with something savory like:

More Fruit 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.

dust the blueberry peach clafoutis with powdered sugar and serve by the slice.
Print Recipe
5 from 12 votes

Peach and Blueberry Clafoutis

Peach and blueberry clafoutis is a French dessert where the fruit is baked in a creamy and light custard filling.
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course: Breakfast, Brunch, Dessert
Cuisine: French
Keyword: blueberry clafoutis, clafourtis recipe, peach clafoutis
Servings: 6 servings
Calories: 252kcal
Author: Samantha Ferraro
Cost: $5

Equipment

Ingredients

Instructions

  • Preheat the oven to 350°F (175°C). Generously butter a 9-inch round baking dish or similar-sized oven-safe dish.
  • Make citrus sugar: In a small bowl, combine the zest of 1 lemon with ⅓ cup of the sugar. Use your fingers to rub the zest into the sugar until fragrant and pale yellow. Set aside.
  • Blend the batter: In a blender, combine the milk, eggs, remaining ⅓ cup sugar, vanilla extract, flour, and salt. Blend until smooth and well combined, about 30 seconds.
  • Pre-bake the base: Pour about ½ of the batter into the prepared baking dish—just enough to coat the bottom. Place in the preheated oven and bake for 10 minutes, or until slightly set.
  • Add the fruit: Carefully remove the dish from the oven. Evenly scatter the blueberries and thin peach slices over the partially set batter. Sprinkle the citrus sugar evenly over the fruit.
  • Pour and bake: Gently pour the remaining batter over the fruit and return to the oven. Bake for 50-55 minutes, or until puffed, golden, and set in the center.
  • Cool and finish: Let cool slightly. Dust with powdered sugar before serving, if desired. Serve warm or at room temperature.

Video

Notes

    • Blend the batter well: Use a blender to mix the batter until smooth and slightly frothy. The tiny bubbles help the texture turn light and custardy as it bakes.
    • Pre-bake a little batter first: This helps the fruit stay near the top instead of sinking.
    • Make citrus sugar: Rub the zest into the sugar with your fingertips until it’s very fragrant. This releases the natural citrus oils and really wakes up the fruit flavor.
    • Test for doneness: Insert a toothpick into the center and if it comes out clean, the clafoutis is ready. If the batter still sticks, bake a few more minutes and check again.
  • This recipe was originally posted in 2019 and has been restes and updated with adding butter to grease the baking dish and par-baking the batter.

Nutrition

Calories: 252kcal | Carbohydrates: 47g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 88mg | Sodium: 152mg | Potassium: 181mg | Fiber: 2g | Sugar: 29g | Vitamin A: 296IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 2mg

Save

Kalbi Beef (Korean Beef Short Ribs)

· 8 Comments

Kalbi beef AKA Korean short ribs are tender, meaty, savory and ono-licious as they say in Hawaii! Flanken cut short ribs are marinated in a flavorful sweet and savory mixture including pear, garlic and ginger. Once grilled, serve the kalbi ribs with rice and kimchi.

Serve the grilled Korean short ribs with kimchi and rice.
[feast_advanced_jump_to]

About the Recipe

Growing up in Hawaii, there are a few plate lunches I always order when I go back home. One is shoyu chicken with rice and mac salad and the other is savory and slightly sweet, kalbi ribs!

You can also call these Hawaiian style short ribs because they are so poular in Hawaii and have strong Korean influences. Thinly cut flanken short ribs are marinated with Korean chili pepper, ginger and pear, which gives the kalbi ribs fantastic flavor.

Once you get your grill nice and hot, grill the short ribs until they caramelize and the meat becomes perfectly tender. Then serve on top up white rice and spicy kimchi for a bold and flavorful combination that always brings me back to the islands.

Ingredients for Kalbi Marinade

Ingredients for Korean short ribs, including green onion, pear, onion, ginger and garlic.
  • Korean Short Ribs: this style of short ribs are also called flanken short ribs, where the meat is cut through the bone into thin and long pieces. You can often find flanken short ribs in most Asian stores as well as the meat department of your grocery store.
  • Pear: Pear is traditionally used in kalbi marinade to sweeten and tenderize the meat. You can use Asian pear, bosc pear or an apple.
  • Onion, Garlic, Ginger and Scallions: These are aromatics that give the kalbi marinade a delicious savory flavor. Use fresh ingredients instead of dried or powdered for the best flavors.
  • Korean Chili Pepper: Also called Gochugaru, Korean red chili pepper is dried chili pepper with a medium spice level that is often used in making cucumber kimchi. You can find gochugaru in Asian grocery stores and online as well.
  • Soy Sauce: I like using Shoyu, which is a Japanese style of soy sauce, which gives the marinade a delicious savory and umami flavor. For a gluten free alternative, use low sodium tamari.
  • Sesame Oil: A little goes a long way when it comes to sesame oil but is necessary for layers of flavor. Look for a toasted sesame oil for a flavor punch.

See recipe card for full information on ingredients and quantities.

How to Make Korean Short Ribs

Add the pear, onion, green onion, garlic, ginger, soy sauce, Korean red pepper and sesame oil to a food processor and blend well.

Make the Marinade: In a blender or food processor, add all of the marinade ingredients and blend to form a lose paste.

Marinate the pear onion mixture all over the short ribs, making sure the mea is thoroughly coated.

Marinate the Flanken Ribs: Dry the short ribs with paper towels and add to a wide bowl and pour the marinade over it, making sure everything is coated evenly. Cover and marinate for at least 8 hours to overnight.

Grill the kalbi ribs on each side until charred and cooked through.

Grill the Kalbi Ribs: Drip off any excess marinade and grill the short ribs for 2-3 minutes on each side on medium-high heat until cooked through and charred on the outside.

Garnish the Korean short ribs with green onion and sesame seeds.

Serve: Once done, garnish the ribs with green onions and sesame seeds and serve with rice with furikake and kimchi.

Recipe Tips

  • Marinate the kalbi ribs for at least 8 hours, if you have the time! The longer the marinade is on the meat, the more flavorful the kalbi beef ribs will be.
  • If an outdoor grill isn't available, cook kalbi ribs in a grill pan or cast iron skillet.
  • Oven Cooking: To make the Korean short ribs in the oven, lay them flat on a foiled line baking sheet and place them under the broiler for about 4-5 minutes per side.
serve grilled galbi ribe with rice and kimchi.
What are Kalbi ribs?

Kalbi ribs also called galbi are a popular Korean dish with thinly sliced flanken short ribs are marinated and then grilled.

Can you over marinate Kalbi ribs?

Marinate the kalbi ribs for a few hours and up to 12 hours. Because there is pear in the marinade and the short ribs are thinly cut, the acidic marinade can change the texture of the ribs, if marinated for too long.

What to Serve with Kalbi Ribs

Serve Kalbi ribs with cooked white rice. For a Hawaii style plate lunch, add a scoop of Hawaiian Mac Salad and fresh Cucumber Kimchi or your favorite style of kimchi. Garnish the kalbi ribs with sliced green onion, sesame seeds and sriracha for even more spice!

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.

Grilled Korean short ribs with rice and kimchi.
Print Recipe
5 from 9 votes

Kalbi Beef (Korean Short Ribs)

These flavorful kalbi ribs are marinaded in a mixture of pear, ginger and garlic. Serve with rice and kimchi for the perfect bite!
Prep Time20 minutes
Cook Time15 minutes
Marinating8 hours
Total Time8 hours 35 minutes
Course: Dinner, Main, Main Course
Cuisine: Asian, Hawaiian, Korean
Keyword: grilled kalbi ribs, Hawaiian style short ribs, kalbi ribs
Servings: 4 servings
Calories: 447kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Kalbi Marinade

  • 2 pounds Korean short ribs also called flanken ribs
  • 1 large Asian pears seeds removed and cut into chunks
  • 1 small yellow onion cut into chunks
  • 4 garlic cloves roughly chopped
  • ¼ cup Korean chili pepper
  • 3 tablespoons sesame oil
  • 2 tablespoons shoyu or other soy sauce
  • 2 scallions roughly chopped
  • 1 inch piece of ginger peeled and grated or chopped well

For Serving

  • Cooked White Rice
  • Kimchi
  • Green onions thinly sliced
  • Furikake
  • Sriracha
  • Fried Egg optional, but fun addition
US Customary - Metric

Instructions

  • Make the Kalbi Marinade. In a blender or food processor, add all of the marinade ingredients and blend to form a loose paste.
  • Dry the flanken ribs with paper towels and add the ribs to a wide shallow dish or bowl and pour mixture over it, making sure to toss well so everything is coated evenly. Cover and marinate the kalbi ribs in refrigerator for at least 8 hours to overnight.
  • When ready to cook, pre-heat the grill pan or outdoor grill to high heat and brush with a high heat cooking oil, such as avocado oil.
  • Drip off any excess marinade from the kalbi ribs and cook the Korean short ribs for 2-3 minutes on each side until cooked through and charred on the outside.
  • Once done, serve the grilled kalbi ribs in a bowl filled with cooked rice, kimchi, over easy egg and garnish with furikake and green onions.

Notes

  • Marinate the short ribs for 8 hours to overnight but no longer than 12 hours. 
  • Shake off or wipe off any excess marinade before grilling.
  • If Asian pear isn't available, substitute with bosc pear. 
  • Oven Cooking: To make the Korean short ribs in the oven, lay them flat on a foiled line baking sheet and place them under the broiler for about 4-5 minutes per side.

Nutrition

Calories: 447kcal | Carbohydrates: 16g | Protein: 34g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 98mg | Sodium: 617mg | Potassium: 801mg | Fiber: 2g | Sugar: 7g | Vitamin A: 106IU | Vitamin C: 9mg | Calcium: 39mg | Iron: 4mg

Grilled Shrimp Skewers with Preserved Lemon & Olives

· 2 Comments

Smoky grilled shrimp skewers are paired with a bright and briny preserved lemon and olive salad. This simple Mediterranean dish is bursting with bold flavors and comes together in under 30 minutes.

Shrimp kabobs with preserved lemon and olives.
[feast_advanced_jump_to]

About This Recipe

If you're looking for a recipe that’s bold, light on ingredients, and perfect for summer grilling, this one checks every box. The shrimp are seasoned with just a few warm, smoky spices, then grilled until perfectly charred and juicy. They're served with a bright chopped salad of buttery Castelvetrano olives and preserved lemon, which adds a delicious salty and citrusy punch that pairs beautifully with the smoky flavors of the shrimp skewers.

What I love most about this recipe, besides how gorgeous and fresh it looks, is how simple it is. Just a handful of pantry spices, some fresh garlic and herbs, and you’re good to go. It’s Mediterranean-inspired and full of flavor without needing a long ingredient list.

📋 Ingredients

Ingredients for shrimp skewers including garlic, olive oil, spices and lemon and olives.
  • Shrimp: (13–15 count) – Look for 13-15 count, which are medium sized shrimp where there are about 13-15 shrimp per pound, great size for grilling.
  • Smoked paprika and Turmeric –These spices add deep warmth and earthiness. If you prefer something milder, use sweet paprika instead.
  • Castelvetrano olives – I call these the "gateway olive". They are buttery, mild, and not overly briny like other varieties.
  • Preserved lemon – Salty, citrusy, and bright. Use the chopped rind and adjust to taste.
  • Fresh herbs – Mint, cilantro, parsley, or a combo for garnish and a fresh finish.
  • Aleppo pepper (optional) – For a gentle heat and pop of color.
  • Skewers – Soak wooden ones for at least 30 minutes or use reusable metal skewers.

See recipe card for full information on ingredients and quantities.

🍋 Let’s Talk About Preserved Lemons

Preserved lemons are a staple in many North African and Middle Eastern kitchens. They’re whole lemons cured in salt and their own juices, creating a fragrant and intensely citrusy rind that adds a lovely bright layer to dressings, salads and one pot dishes, such as chicken tagine.

When working with preserved lemons, you typically just use the rind and not the pulp, as the center can be quite salty and intense. When prepping, remove the pulp and finely chop the rind. And if you have an abundance of lemons, here's how to make your own preserved lemons.

🍋 Substitutions and Variations

  • Spices: If you're not a fan of smoked paprika, swap it with sweet or mild paprika for a more mellow flavor. Or try a pinch of saffron instead for a delicate, floral note and golden hue.
  • Preserved Lemon Substitute: If you don’t have preserved lemon, try mixing lemon zest with the olives and a splash of lemon juice.
  • Olives: Kalamata or green olives with a firmer texture can be used if you prefer something stronger.
  • Herbs: Any soft herbs work beautifully, such as parsley, cilantro, mint, or even fresh basil.
  • Add-Ons: Crumbled feta would be a fantastic finish. And a dollop of Zhoug (spicy herby sauce) takes it to another level.

⏲️ Instructions

Season the raw shrimp and thread several onto a skewer.

Marinate and Skewer the Shrimp. Season the shrimp with the spices and olive oil, and toss to coat. Then skewer 3–4 shrimp onto pre-soaked skewers.

Grill the shrimp skewers until charred on the outside and just cooked through.

Grill the Skewers. Grill the shrimp skewers for 2-3 minutes per side until charred and just cooked through.

📍 Recipe Tips

  • Don’t over-marinate the shrimp. Shrimp don’t need long to absorb flavor, 15 to 20 minutes is plenty.
  • Soak your wooden skewers. At least 30 minutes in water to avoid burning. Or use metal skewers for ease and reuse.
  • Cook shrimp fast and hot. Just 2–3 minutes per side on a hot grill or grill pan.
  • Watch the shape: A great trick for doneness is, shrimp that curl into a “C” are perfectly cooked, while those that curl into an “O” are likely overcooked.
  • Shrimp size: These are 13–15 count shrimp, which means you’ll get 13–15 shrimp per pound. They’re a great medium size that are not too big, not too small and ideal for grilling.
Smoky grilled shrimp skewers with preserved lemon and chopped olives.

Serving Suggestions

These grilled shrimp kebabs are perfect for a Mediterranean-inspired dinner spread. Try pairing them with:

More Shrimp 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.

Grilled shrimp skewers with olives and preserved lemon.
Print Recipe
5 from 1 vote

Grilled Shrimp Skewers with Preserved Lemon & Olives

These grilled shrimp skewers are seasoned with warm Mediterranean spices and finished with a bright preserved lemon–olive salad. It's a simple, flavorful summer recipe that's ready in under 30 minutes.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Mediterranean
Keyword: grilled shrimp kebabs, grilled shrimp skewer
Servings: 4 servings
Calories: 153kcal
Author: Samantha Ferraro

Equipment

Ingredients

For the Shrimp:

For the Preserved Lemon–Olive Salad:

  • ½ cup Castelvetrano olives pitted and chopped
  • ½ preserved lemon rind only, finely chopped
  • 1-2 teaspoons preserved lemon juice or lemon juice
  • 2-3 tablespoons olive oil
  • Fresh mint leaves or cilantro finely chopped, for garnish
  • Aleppo pepper for garnish
US Customary - Metric

Instructions

  • Prep the shrimp: Pat the shrimp very dry with paper towels. In a bowl, toss them with smoked paprika, turmeric, grated garlic, olive oil, salt, and pepper until evenly coated.
  • Skewer the shrimp: Thread shrimp onto skewers, about 3-4 per skewer, curling them in a C-shape if needed.
  • Make the olive salad: In a small bowl, combine the chopped olives, preserved lemon, lemon juice and olive oil. Stir well and taste and adjust lemon juice or olive oil as needed.
  • Grill the shrimp: Preheat a grill or grill pan over medium-high heat. Grill the shrimp for 2-3 minutes per side or until just opaque and lightly charred.
  • Serve: Arrange shrimp skewers on a serving platter. Spoon olive salad over the top and around the shrimp. Garnish with Aleppo pepper and herbs and serve immediately.

Notes

    • Don’t over-marinate the shrimp. Shrimp don’t need long to absorb flavor, 15 to 20 minutes is plenty.
    • Soak your wooden skewers. At least 30 minutes in water to avoid burning. Or use metal skewers for ease and reuse.
    • Cook shrimp fast and hot. Just 2–3 minutes per side on a hot grill or grill pan.
    • Watch the shape: A great trick for doneness: shrimp that curl into a “C” are perfectly cooked. If they curl into an “O,” they’re likely overcooked.
    • Shrimp size: These are 13–15 count shrimp, which means you’ll get 13–15 shrimp per pound. They’re a great medium size that are not too big, not too small and ideal for grilling.
    • Preserved Lemon Substitute: If you don’t have preserved lemon, try mixing lemon zest with the olives and a splash of lemon juice.
  •  

Nutrition

Calories: 153kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 555mg | Potassium: 32mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 313IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 0.4mg

Tomahawk Steak with Shallot Compound Butter

· Leave a Comment

This showstopping tomahawk steak is served with a rich and savory charred shallot compound butter. It’s bold, flavorful, and perfect for special occasions or backyard grilling.

Serve the tomahawk steak with charred shallot compound butter and garnish with salt and thyme.
[feast_advanced_jump_to]

About This Recipe

If you're looking for a recipe that wows, this tomahawk steak with charred shallot compound butter is it! Tomahawk steaks are thick-cut ribeyes with a long, dramatic bone that make an unforgettable centerpiece that's perfect for special occasions and meant for sharing.

The real flavor bomb comes from the charred shallot compound butter, which gently melts over the hot, seared steak. Shallots are roasted until soft and golden, then blended into butter with fresh chives and just a hint of lemon zest. Spoon it over the steak and let it melt in, the flavor is incredible!

And if you're looking for a different flavor profile, try my Tomahawk Steak with Chimichurri Compound Butter, another delicious way to elevate your steak game.

🍋 Substitutions and Variations

  • Different cuts: No tomahawk? This recipe works beautifully with a bone-in ribeye, New York strip, or even a thick-cut filet.
  • No shallots? Use sweet onions, cut into quarters and roasted until soft and golden. The flavor will be slightly milder but still delicious.
  • Cooking method: This recipe includes instructions for both a woodfired pizza oven and a standard oven + cast iron combo.

⏲️ Instructions

Dry the tomahawk steak very well and lay on a wire rack.

Prep the Steak. Let the tomahawk steak sit at room temperature for at least 45 minutes. Pat it dry with paper towels, this helps it sea and cook more evenly.

Cook the whole shallots until charred on the outside and soft.

Roast the Shallots. Toss the shallots with olive oil, salt, pepper and thyme and roast until soft and caramelized.

Cooked whole tomahawk steak before slicing.

Finish and Rest. After searing and roasting, let the steak rest for at least 10 to 15 minutes. You can see the golden crust and a peek at that rich, charred shallot butter off to the side, ready to melt right on top.

How to Make Tomahawk Steak (Video)

📍 Recipe Tips

  • Bring meat to room temperature: Take the steak out of the fridge at least 30–60 minutes before cooking. This helps it cook more evenly.
  • Keep the steak dry: Pat the steak dry with paper towels. Moisture is the enemy of a good crust.
  • Air-dry overnight (if possible): For the best sear, place the steak uncovered on a wire rack in the fridge the night before to let the surface dry out.
  • Season generously: This is a thick cut of meat, so don’t be shy with the salt and pepper or any steak seasoning you use.
  • Let it rest: After cooking, let the steak rest at least 10 minutes before slicing. This helps the juices redistribute and keeps the meat flavorful and tender.
  • (Steak will rise 5–7°F as it rests)
  • Doneness Guide:
    • Rare: 120°F
    • Medium-rare: 125–130°F
    • Medium: 135–140°F
Seared tomahawk steak with a shallot compound butter.

Serving Suggestions

This rich, flavorful steak pairs well with fresh, bright, and creamy sides. Here are a few ideas:

More Steak 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.

Seared tomahawk steak with charred shallot compound butter and thyme.
Print Recipe
No ratings yet

Tomahawk Steak with Charred Shallot Compound Butter

A showstopping tomahawk steak served with a rich, savory charred shallot compound butter. It’s bold, flavorful, and perfect for special occasions or backyard grilling.
Prep Time20 minutes
Cook Time25 minutes
Bring to room temp + Resting45 minutes
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: American
Keyword: tomahawk steak with compound butter
Servings: 4 servings
Calories: 843kcal
Author: Samantha Ferraro

Equipment

Ingredients

For the Charred Shallot Compound Butter

  • 4 medium shallots peeled and halved
  • 1 tablespoon olive oil
  • 2-3 thyme sprigs
  • 8 tablespoons unsalted butter 1 stick, softened
  • 1 tablespoon finely chopped fresh chives
  • ½ teaspoon Kosher salt or to taste
  • Freshly cracked black pepper to taste
  • Zest of 1 lemon

For the Steak

US Customary - Metric

Instructions

Make the Compound Butter

  • Preheat the oven to 400°F.
  • Toss the halved shallots in olive oil, salt, pepper and fresh thyme sprigs and roast on a sheet pan or small cast iron for 20 to 25 minutes, until caramelized and soft.
  • Let shallots cool slightly, then add to a food processor along with the softened butter, chopped chives, salt, pepper, and lemon zest.
  • Blend to form the compound butter, then transfer to a bowl and chill until ready to use.

Make the Tomahawk Steak

  • Bring the steak to room temperature for at least 30 minutes. Pat dry with paper towels and season generously with kosher salt and pepper or your desired steak seasoning.
  • Preheat a cast-iron skillet in a wood-fired oven or conventional oven set to 425°F. If using a stovetop, heat the skillet over medium-high heat until very hot.
  • Once the skillet is hot, sear the fat cap for a minute to render some of the fat, then lay the steak flat and sear for 2 to 3 minutes per side until a golden crust forms.
  • After searing, continue cooking the steak in the oven (or in the hot pizza oven) for 15 to 20 minutes, flipping once halfway through, until the internal temperature reaches 125°F for medium-rare.
  • Remove the steak from the oven and let it rest for 10 to 15 minutes before slicing.
  • When ready to serve the steak off the bone and into slices and season with flakey sea salt and charred shallot butter over the top.

Video

Notes

  • Bring meat to room temperature: Take the steak out of the fridge at least 30–60 minutes before cooking. This helps it cook more evenly.
  • Keep the steak dry: Pat the steak dry with paper towels. Moisture is the enemy of a good crust.
  • Air-dry overnight (if possible): For the best sear, place the steak uncovered on a wire rack in the fridge the night before to let the surface dry out.
  • Season generously: This is a thick cut of meat, so don’t be shy with the salt and pepper or any steak seasoning you use.
  • Let it rest: After cooking, let the steak rest at least 10 minutes before slicing. This helps the juices redistribute and keeps the meat flavorful and tender.
  • (Steak will rise 5–7°F as it rests)
  • Doneness Guide:
    • Rare: 120°F
    • Medium-rare: 125–130°F
    • Medium: 135–140°F

Nutrition

Calories: 843kcal | Carbohydrates: 4g | Protein: 58g | Fat: 67g | Saturated Fat: 33g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 234mg | Sodium: 333mg | Potassium: 855mg | Fiber: 1g | Sugar: 2g | Vitamin A: 809IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 5mg

Tomato Bruschetta Toppings Bar

· Leave a Comment

If you love bruschetta as much as I do, you’ll love this tomato bruschetta flight that takes you around the world with six different topping combinations! This fun twist on the classic appetizer uses one easy tomato base and lets you mix and match toppings inspired by global flavors.

Tomato bruschetta with toppings inspired from flavors around the world.
[feast_advanced_jump_to]

About This Recipe

This fun tomato bruschetta flight is the ultimate summer appetizer! As soon as tomatoes hit their peak, classic bruschetta goes straight to the top of my menu.

Start with a simple mix of chopped tomatoes, olive oil, and salt, then layer on toppings inspired by flavors from around the world. Think creamy burrata with pesto, cream cheese with lox and capers, or goat cheese with Herbes de Provence.

Have fun with the combinations, make it your own, and if you’re looking for even more bruschetta inspiration, this roasted cherry tomato bruschetta is always a crowd favorite!

🧂 Topping Ideas

Build your board by starting with the classic tomato mixture below, then layer each one with these toppings:

  • 🇬🇷 Greece: Olive tapenade + crumbled feta + olive oil+ mint
  • 🇮🇹 Italy: Pesto + mozzarella + balsamic + basil
  • 🇱🇧 Middle East: Labneh (or tzatziki) + pomegranate molasses + sumac + mint
  • 🇫🇷 France: Goat cheese + herbes de Provence + honey + tarragon
  • 🇺🇸 NY Deli-Inspired: Cream cheese + lox + capers + red onion + everything bagel seasoning
  • 🇲🇽 Mexico: Mashed avocado + Cotija + Tajín + lime juice + cilantro

📍 Recipe Tips

  • Keep tomatoes at room temp for the best flavor.
  • Lightly toast the bread so it’s sturdy enough to hold toppings without getting soggy.
  • Let spreads (like goat cheese or cream cheese) sit out for a few minutes before serving so they’re easy to spread.
  • Salt your tomato mixture just before serving, this helps avoid extra liquid pooling at the bottom.
  • When spooning tomatoes onto bread, strain slightly to avoid adding too much moisture.
Tomato bruschetta toppings bar with six different bruschetta variations.

Serving Suggestions

This is such a fun summer appetizer and pairs well with almost anything off the grill! Serve alongside:

More 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.

Tomato bruschetta toppings inspired by around the world.
Print Recipe
No ratings yet

Tomato Bruschetta Toppings Bar

Bruschetta gets a global upgrade with this fun bruschetta flight! Using one classic tomato bruschetta base, you can mix and match toppings inspired by flavors from around the world.
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer
Cuisine: American, Italian
Keyword: bruschetta flight, tomato bruschetta bar, tomato flight
Servings: 6 servings
Calories: 54kcal
Author: Samantha Ferraro

Equipment

Ingredients

Tomato Bruschetta Base

  • 2 cups vine or heirloom tomatoes diced
  • 2-3 tablespoons olive oil
  • Kosher salt and freshly ground black pepper to taste
  • 6 slices Toasted crostini for serving

Topping Variations

  • 🇬🇷 Greece: Olive tapenade feta, olive oil, mint
  • 🇮🇹 Italy: Pesto, mozzarella, balsamic, basil
  • 🇱🇧 Middle East: Labneh or cucumber yogurt sauce, pomegranate molasses, sumac, mint
  • 🇫🇷 France: Goat cheese, herbes de Provence, honey, tarragon
  • 🇺🇸 NY Deli: Cream cheese, smoked salmon, capers, red onion, bagel seasoning
  • 🇲🇽 Mexico: Mashed avocado, Cotija, Tajín, lime juice, cilantro
US Customary - Metric

Instructions

  • In a bowl, toss tomatoes with olive oil, salt, pepper.
  • Let sit at room temperature for 10–15 minutes before using.
  • When assembling, spoon tomatoes onto toasted bread, avoiding excess liquid.
  • Lightly toast sliced baguette until golden but still soft in the center.
  • Spread base layer (cheese, spread, or dip) on each slice.
  • Spoon on tomato mixture, avoiding excess liquid.
  • Top with chosen garnishes and serve immediately.

Notes

    • Keep tomatoes at room temp for the best flavor.
    • Lightly toast the bread so it’s sturdy enough to hold toppings without getting soggy.
    • Let spreads (like goat cheese or cream cheese) sit out for a few minutes before serving so they’re easy to spread.
    • Salt your tomato mixture just before serving, this helps avoid extra liquid pooling at the bottom.
    • When spooning tomatoes onto bread, strain slightly to avoid adding too much moisture.
    • Nutrition is based on the tomato bruschetta base only and does not include optional toppings.
  •  

Nutrition

Calories: 54kcal | Carbohydrates: 3g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 8mg | Potassium: 118mg | Fiber: 1g | Sugar: 1g | Vitamin A: 414IU | Vitamin C: 7mg | Calcium: 5mg | Iron: 0.2mg

Lebanese Potato Salad with Sumac

· Leave a Comment

This light and refreshing Lebanese potato salad skips the mayo and leans into bright Mediterranean flavors with fresh lemon juice, olive oil, lots of herbs, and a hint of tangy sumac. It’s great served warm, at room temperature, or chilled.

This Lebanese potato salad is full of fresh and citrusy flavors with sumac, fresh herbs and lemon.
[feast_advanced_jump_to]

About This Recipe

This Lebanese potato salad is made with tender baby potatoes, a bright lemony dressing, and plenty of fresh herbs like mint and parsley. Unlike creamy, mayo-based potato salads, this version is lighter, zesty, and packed with bold Mediterranean flavor thanks to fresh citrus, tangy sumac, and mild yellow onions for a bit of crunch.

In Arabic, this dish is most commonly called Salatet Batata , which simply means potato salad, with salatet meaning salad and batata meaning potato. In some regions, it may also be referred to as Salata Batata or even Batata Bil Toum w’ Hamod, which translates to potatoes with garlic and lemon, a nod to the dish’s bold, garlicky-lemon flavor.

Regardless of the name, this refreshing side is a staple in many Lebanese and Levantine homes and is a great side dish for grilled meats, seafood, or part of a Mediterranean mezze spread. Try it alongside lemon herb salmon, grilled flank steak, or even chicken shawarma skewers for a flavor packed meal.

📋 Ingredients

Ingredients for Lebanese potato salad including thinly sliced onions, fresh min, parsley, olive oil and sumac.
  • Potatoes: I’m using small baby potatoes here, but fingerlings or Yukon golds work great too. Just cut any large ones in half or quarters, for even cooking.
  • Sumac: A tangy, deep red spice that adds a citrusy punch. You can usually find it at Mediterranean markets or online.
  • Fresh herbs: I used parsley and mint, but feel free to play with other tender herbs like dill, cilantro, or chives.
  • Onions: Slice them very thin (a mandoline works well), and for a milder bite, rinse under cold water or soak for 10 minutes before adding to the salad.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Potatoes: Any waxy potato will work, such as baby potatoes, Yukon golds, fingerlings, or even red potatoes.
  • Onions: Swap the white onion for red onion if you like, especially if you enjoy the tangy kick like in my Turkish Sumac Salad.
  • Herbs: Fresh dill, cilantro, chives, or any tender green herb would work beautifully here.
  • No sumac? Just use a little extra lemon juice or a splash of white wine vinegar to keep that bright tangy flavor going.

⏲️ Instructions

Toss the sliced onions with the herb sumac dressing.

Make the dressing. In a large mixing bowl, whisk together the olive oil, lemon juice, parsley, mint, green onion, sumac, salt, and pepper. Add the sliced onion and toss to coat.

Lebanese potato salad with sumac and a fresh lemon herb dressing.

Add the potatoes and serve. Add the slightly warm-cooked potatoes to the dressing and gently toss to coat. Let the salad sit for a few minutes to absorb the flavors.

📍 Recipe Tips

  • Start in cold water: Always add potatoes to cold salted water, then bring to a boil. This helps them cook evenly without falling apart.
  • Peeling optional: I don’t peel the baby potatoes, but if the skins start to come off naturally after boiling, feel free to peel a few.
  • Onion sharpness: For a milder onion flavor, rinse thin slices in cold water before tossing into the salad.
  • Make ahead: This salad actually gets better as it sits! Make it up to a day in advance and store it in the fridge.
  • Storage: Leftovers will keep for 2–3 days in an airtight container. Just give it a toss before serving to freshen it up.
Lebanese potato salad with sumac and a fresh lemon herb dressing.

Serving Suggestions

This salad pairs beautifully with grilled mains and Mediterranean spreads. Try it with:

It’s versatile, refreshing, and perfect for summer dinners or potlucks!

More Salads 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.

Lebanese potato salad with sumac, herbs and lemon juice.
Print Recipe
No ratings yet

Lebanese Potato Salad (Salatet Batata)

This light and refreshing potato salad skips the mayo and leans into bright Mediterranean flavors, fresh lemon juice, olive oil, lots of herbs, and a hint of tangy sumac. It’s great served warm, at room temperature, or chilled.
Prep Time15 minutes
Cook Time15 minutes
Cooling10 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: Lebanese, Mediterranean, Middle Eastern
Keyword: herb potato salad, Lebanese potato salad
Servings: 4 servings
Calories: 192kcal
Author: Samantha Ferraro

Equipment

Ingredients

  • 1 pound baby potatoes red or yellow, halved
  • 3 tablespoons extra virgin olive oil
  • 2 garlic cloves grated or finely chopped
  • 2-3 tablespoons fresh lemon juice from about 1 lemon
  • 1 teaspoon ground sumac
  • 3 tablespoons finely chopped fresh parsley plus more for garnish
  • 2 tablespoons chopped fresh mint
  • 2 green onions thinly sliced
  • ½ Yellow Onion very thinly sliced
  • Kosher salt to taste + more
  • Freshly ground black pepper to taste
US Customary - Metric

Instructions

  • Cook the potatoes. Add the potatoes to a pot of cold, salted water. Bring to a boil, then reduce heat and simmer until just fork-tender, about 12-15 minutes. Drain and let cool slightly.
  • Make the dressing. In a large mixing bowl, whisk together the olive oil, grated garlic, lemon juice, sumac, parsley, mint, green onion, salt, and pepper. Add the sliced onion and toss to coat.
  • Toss and serve. Add the slightly warm potatoes to the dressing and gently toss to coat. Let the salad sit for a few minutes to absorb the flavors.
  • Garnish and enjoy. Taste and adjust seasoning if needed. Garnish with a little extra parsley and a sprinkle of sumac before serving.

Notes

    • Start in cold water: Always add potatoes to cold salted water, then bring to a boil. This helps them cook evenly without falling apart.
    • Peeling optional: I don’t peel the baby potatoes, but if the skins start to come off naturally after boiling, feel free to peel a few.
    • Onion sharpness: For a milder onion flavor, rinse thin slices in cold water before tossing into the salad.
    • Make ahead: This salad actually gets better as it sits! Make it up to a day in advance and store it in the fridge.
    • Storage: Leftovers will keep for 2–3 days in an airtight container. Just give it a toss before serving to freshen it up.
    • Serve alongside lemon herb salmon, grilled flank steak, or even chicken shawarma skewers for a flavor packed meal.
  •  

Nutrition

Calories: 192kcal | Carbohydrates: 23g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 10mg | Potassium: 547mg | Fiber: 3g | Sugar: 2g | Vitamin A: 337IU | Vitamin C: 31mg | Calcium: 30mg | Iron: 1mg

Zarandeado Fish (Mexican Grilled Fish with Chile Sauce)

· 1 Comment

This grilled Zarandeado fish is a popular coastal Mexican dish made with a smoky, chile-based marinade that is brushed onto fish and grilled over an open flame. It’s bold, savory, and easy enough for weeknight grilling.

Grilled zarandeado fish topped with quick pickled onions and fresh cilantro.
[feast_advanced_jump_to]

About This Recipe

Zarandeado fish is a well-known grilled fish dish from the Pacific coast of Mexico. Traditionally, the fish is split open (butterflied), coated in a bold red chile sauce, and grilled over an open flame until smoky and charred. The signature zarandeado sauce is typically made with dried chiles, garlic, tomato, mayonnaise and spices, creating a deliciously creamy and smoky sauce that clings to the fish, beautifully.

When we visited Mexico, we tried zarandeado a few different ways—on snapper, shrimp, and even fillets. I ended up chatting with one of the chefs, who shared what goes into the sauce and how beloved this dish really is. It was hands down one of the most flavorful grilled meals we had on the trip.

Back home, I recreated it with my own little twist, adding a teaspoon of spicy jalapeño paste for extra kick—and grilled it on our Santa Maria-style grill, which lets us easily control the heat.

📋 Ingredients

Ingredients for grilled zarandeado fish with mayonnaise, dried chili, lime and oregano.
  • White Fish Fillets: I’m using halibut here because it’s buttery, firm, and holds up beautifully on the grill. Traditionally, zarandeado is made with a whole split snapper, but any firm white fish like sea bass, cod, or grouper works well too.
  • Dried Guajillo Chiles: These mild, fruity chiles give the sauce its deep red color and rich flavor. I like to lightly toast them in a pan to bring out more smoky depth, and remove the seeds to keep the heat level mild.
  • Garlic & Onion: Toasting them alongside the chiles adds a subtle char and sweetness that rounds out the sauce.
  • Tomato Paste: I use tomato paste instead of fresh tomato for a more concentrated umami flavor. If you don’t have any on hand, sun-dried tomatoes would be a great substitute.
  • Oregano: Fresh oregano from the garden adds a bright, earthy note, but dried works just as well. Use about 1 teaspoon of dried oregano, if that’s what you have.
  • Lime Juice: A squeeze of fresh lime brings brightness and balance. Roll the limes first to help release more juice.
  • Jalapeño Paste: If you like a little more spice, add a teaspoon of spicy jalapeño spread or Calabrian chilies, which adds the perfect amount of heat.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

This recipe is super flexible, so here are some ideas to play with:

  • Try different dried chiles: Swap guajillo for chile de árbol (spicier) or ancho (earthier and slightly sweet).
  • Switch up the protein: Snapper, sea bass, branzino, and even shrimp work beautifully.
  • Adjust the heat: Leave out the jalapeño paste for a milder version, or add a few Calabrian chiles or chipotle in adobo for extra depth.
  • Citrus options: Lime is classic, but lemon or even orange juice can add a softer citrus flavor.
  • Savory twist: Some recipes include a touch of mustard in the sauce, try a teaspoon of Dijon or yellow mustard for an extra savory layer.

⏲️ Instructions

Toast the onion, garlic and dried chilis.

Toast the aromatics: In a skillet over medium heat, toast the garlic and onion and chilis until lightly charred about 3 to 4 minutes.

Add the toasted onion, garlic, chili, oregano, mayonnaise and tomato paste to a blender and blend for the zarandeado sauce.

Make the sauce: Transfer the toasted aromatics to a food processor with the tomato paste, jalapeño spread, mayonnaise, oregano leaves, lime juice, and kosher salt. Blend until smooth.

Brush the zarandeado sauce on both sides of the fish filet.

Prep the fish: Pat the halibut fillets very dry with paper towels and brush both sides of the fish generously with the chile sauce.

Place the zarandeado fish on the charcoal grill and cook until just cooked through.

Grill the fish: Preheat a grill to medium-high heat. Brush the grates with neutral oil. Grill the fish for about 4 to 5 minutes per side, until just cooked through and lightly charred.

How to Make Zarandeado Fish (Video)

📍 Recipe Tips

  • Toast your aromatics: Lightly toasting the garlic, onion, and dried chiles brings out more depth and smokiness. Just be careful not to burn the chiles, as they can turn bitter quickly.
  • Soaking is optional: If you want an extra smooth sauce or are working with very dry chiles, soak them in hot water for about 10 minutes after toasting. It helps soften them and makes blending easier.
  • Make the sauce ahead: The zarandeado sauce can be made 1–2 days ahead and stored in the fridge. The flavors deepen as it sits, and it makes grilling day a breeze.
  • Grill with care: Don’t crank the heat too high, this sauce can burn before the fish cooks through. Use medium or indirect heat, and raise the fish higher if you're able to.
  • Buy quality fish: Choose fish fillets that are firm, vibrant, and smell clean and not fishy. Avoid anything with cracks or that falls apart easily.
Mexican style grilled fish seasoned with onion, garlic, dried chili and tomato paste.

Serving Suggestions

Zarandeado fish is often served with tortillas or a simple bright salad. Here are a few other suggestions.

Similar Recipes FSRI Block

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

Zarandeado fish is flavored with guajillo chili, garlic, onion and mayo and grilled until just cooked through.
Print Recipe
5 from 1 vote

Grilled Zarandeado Fish with Smoky Chile Sauce

Inspired by coastal Mexico, this zarandeado-style fish is brushed with a smoky, creamy chile sauce and grilled until lightly charred. Serve it with grilled limes, quick-pickled onions, and warm tortillas or a bright salad on the side.
Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Course: Main
Cuisine: Mexican
Keyword: grilled zarandeado fish, zarandeado fish
Servings: 4 servings
Calories: 222kcal
Author: Samantha Ferraro

Equipment

Ingredients

For the chile sauce:

For the fish:

  • 4 halibut fillets about 5 to 6 ounces each
  • Neutral oil for brushing grill grates
  • Salt to taste

To serve:

  • Grilled lime halves or quarters
  • Pickled red onions see note below
  • Chopped cilantro or parsley
  • Warm corn or flour tortillas optional
  • Simple green salad or slaw optional
US Customary - Metric

Instructions

  • Toast the aromatics: Drizzle oil in a skillet over medium heat and toast the onion and garlic and chiles until lightly charred, about 3 to 5 minutes.
  • Make the sauce: Transfer the chiles, garlic and onion to a food processor, along with the tomato paste, jalapeño spread, mayonnaise, oregano leaves, lime juice, and kosher salt. Blend until smooth and creamy. Taste and adjust seasoning if needed.
  • Prep the fish: Pat the halibut fillets very dry with paper towels brush both sides of the fish generously with the chile sauce.
  • Grill the fish: Preheat a grill to medium-high heat. Brush the grates with neutral oil or use a fish grill basket to prevent sticking.
  • Grill the fish for about 4 to 5 minutes per side, depending on thickness, until just cooked through and lightly charred. Grill lime halves alongside, cut side down, until nicely charred.
  • Serve: Transfer the grilled fish to a platter. Garnish with pickled red onions, chopped cilantro or parsley, and grilled limes.

Quick Pickled Red Onions

  • Thinly slice one-half of a small red onion and toss with the juice of one to two limes and a pinch of salt. Let sit for 15 to 20 minutes while the fish cooks. The onions will turn bright pink and soften slightly.

Video

Notes

  • Toast your aromatics: Lightly toasting the garlic, onion, and dried chiles brings out more depth and smokiness. Just be careful not to burn the chiles, as they can turn bitter quickly.
  • Soaking is optional: If you want an extra smooth sauce or are working with very dry chiles, soak them in hot water for about 10 minutes after toasting. It helps soften them and makes blending easier.
  • Make the sauce ahead: The zarandeado sauce can be made 1–2 days ahead and stored in the fridge. The flavors deepen as it sits, and it makes grilling day a breeze.
  • Grill with care: Don’t crank the heat too high, this sauce can burn before the fish cooks through. Use medium or indirect heat, and raise the fish higher if you're able to.
  • Buy quality fish: Choose fish fillets that are firm, vibrant, and smell clean and not fishy. Avoid anything with cracks or that falls apart easily.

Nutrition

Calories: 222kcal | Carbohydrates: 5g | Protein: 32g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 86mg | Sodium: 824mg | Potassium: 882mg | Fiber: 1g | Sugar: 2g | Vitamin A: 721IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg

Chicken Caesar Pasta Salad

· 1 Comment

This Caesar Pasta Salad with grilled chicken is bold, crisp, and refreshing. Tender pasta, crunchy romaine, and shaved Parmesan are tossed with a creamy homemade Caesar dressing. The garlicky, lemony dressing has no mayo, just a whole egg, anchovies, and a good punch of Parmesan. Perfect for lunch, dinner, or meal prep.

Chicken Caesar pasta salad with homemade dressing and smoky grilled chicken.
[feast_advanced_jump_to]

About This Recipe

This Caesar Pasta Salad is packed with tender pasta, juicy grilled chicken, crisp romaine, plenty of Parmesan, and a bold homemade Caesar dressing that brings it all together.

The dressing is one of our absolute favorites that we’ve been making it for over 20 years! It’s lemony, cheesy, and garlicky with just a touch of hot sauce for warmth. It’s not mayo-based, but it does include a whole egg and anchovies (which melt into the dressing for that signature umami depth). This caesar pasta salad is fresh, filling, and perfect for dinner, lunch, or any summer gathering.

📋 Ingredients

Ingredients for caesar pasta salad including grilled chicken, romaine lettuce, lemon, garlic and olive oil.
  • Romaine lettuce: I like to buy a whole head so I get both the leafy greens and crunchy hearts. It stays fresher longer and doesn’t wilt as quickly.
  • Spiral pasta (like fusilli): Holds onto the dressing beautifully. Cook and cool completely before tossing.
  • Grilled chicken breast: Sliced in half and pounded thin for even cooking and juicy texture.
  • Parmesan cheese: Go for freshly shaved or grated, it really makes a difference.
  • Garlic: Look for bulbs where the cloves feel tight and firm, which means they’re fresh.
  • Anchovies: If anchovies in whole form feel intimidating, look for anchovy paste in a tube that is easier to work with.
  • Whole egg: Adds richness and helps emulsify the dressing.
  • Olive oil – Use good quality extra virgin for the dressing and to grill the chicken.
  • Dijon mustard, Worcestershire, Tabasco – Pantry staples that round out the dressing with depth and a little heat.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Lettuce swaps: Try arugula for a peppery kick or butter lettuce for a softer bite.
  • Mix-ins: Add halved cherry tomatoes, artichoke hearts, or mozzarella balls to switch things up.
  • Protein options: Substitute the chicken with grilled shrimp, grilled salmon, or even grilled steak. You can also make it meat-free with grilled portobello mushrooms or hearty roasted vegetables like zucchini and bell peppers.
  • Egg addition: Sliced hard-boiled eggs are a classic Caesar addition and work beautifully here.
  • Anchovy alternatives: If anchovies aren’t your thing, try a dash of fish sauce. It adds that same savory depth without the fillets.

⏲️ Instructions

Blend the Caesar dressing until emulsified and the dressing easily coats a spoon.

Make the Caesar dressing.
Combine anchovies, garlic, lemon juice, egg, Dijon, Worcestershire, Tabasco, and Parmesan in a small food processor. Blend while streaming in olive oil until smooth and thick enough to coat the back of a spoon.

Season the sliced chicken breasts well and place on the grill or grill pan.

Season and prep the chicken.
Slice chicken breasts horizontally and pound to an even thickness. Season with salt, pepper, garlic powder, onion powder, paprika, lemon juice, and olive oil.

Grill the chicken until charred on both sides and cooked all the way through.

Grill the chicken. Grill chicken over medium-high heat for about 4–5 minutes per side, or until cooked through and nicely charred. Let it rest, then slice.

Assemble the Caesar pasta salad and toss with homemade dressing.

Assemble the salad. Toss chopped romaine, cooked and cooled pasta, sliced grilled chicken, and shaved Parmesan with the Caesar dressing. Serve immediately with extra Parmesan on top if desired.

📍 Recipe Tips

  • Make ahead: You can grill the chicken and cook the pasta up to 3 days in advance. Keep them chilled, separately until ready to use.
  • Dressing timing: For the freshest texture, toss the salad with dressing right before serving. That said, I’ve tossed everything together a few hours ahead, and it holds up well for about 1–2 days. After that, the lettuce can start to wilt.
  • Let the chicken rest: After grilling, let the chicken cool completely before slicing. This keeps the juices in and makes it easier to chop cleanly.
  • Chill it well: This salad is best served cold, so make sure all the components are fully cooled before assembling.

Serving Suggestions

This Caesar Pasta Salad is definitely a meal on its own, but it also pairs beautifully with grilled dishes. Try it with:

More Salads 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.

Caesar pasta salad made with a homemade Caesar dressing, grilled chicken and shaved Parmesan.
Print Recipe
5 from 1 vote

Caesar Pasta Salad with Grilled Chicken

This Caesar Pasta Salad is a fresh, flavorful twist on the classic Caesar salad. Tender spiral pasta is tossed with crisp romaine, and a creamy homemade Caesar dressing (no mayo here!), then topped with juicy grilled chicken and Parmesan shavings.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main, Salad
Cuisine: American
Keyword: Caesar pasta salad, chicken Caesar pasta salad, grilled chicken Caesar salad
Servings: 4 servings
Calories: 609kcal
Author: Samantha Ferraro

Equipment

Ingredients

For the Caesar Dressing:

For the Grilled Chicken:

For the Salad:

  • 1 head of romaine lettuce chopped
  • 8 oz spiral pasta such as fusilli, cooked and cooled
  • Shaved or grated Parmesan cheese for garnish
US Customary - Metric

Instructions

Make the Caesar Dressing:

  • In a small food processor, add the anchovy fillets, egg, garlic, Dijon mustard, lemon juice, Worcestershire, and Tabasco (if using).
  • Pulse until everything is finely blended and the mixture begins to emulsify.
  • Add the grated Parmesan and a few grinds of black pepper, then pulse again just to combine.
  • With the motor running, slowly stream in the olive oil to create a smooth, creamy dressing.
  • Taste and adjust seasoning if needed, then transfer to a jar or bowl and chill for at least 15 minutes to let the flavors marry.

Prep and Grill the Chicken:

  • Slice each chicken breast in half horizontally to create thinner cutlets. Place between plastic wrap or parchment and gently pound to an even thickness.
  • Season the chicken with olive oil, salt, pepper, garlic powder, onion powder, paprika. Rub the mixture all over the chicken cutlets.
  • Preheat a grill or grill pan over medium-high heat. Grill chicken for 3–4 minutes per side or until cooked through with visible grill marks.
  • Transfer to a plate, let cool completely, then slice or chop into bite-sized pieces.

Cook the Pasta:

  • Bring a large pot of salted water to a boil. Cook the pasta until al dente, then drain and rinse with cold water. Set aside to cool completely.

Assemble the Salad:

  • In a large bowl, combine chopped romaine, cooked pasta, and grilled chicken.
  • Drizzle Caesar dressing over the top and gently toss everything to combine.
  • Garnish with shaved Parmesan and serve.

Notes

    • Make ahead: You can grill the chicken and cook the pasta up to 3 days in advance. Keep them chilled, separately until ready to use.
    • Dressing timing: For the freshest texture, toss the salad with dressing right before serving. That said, I’ve tossed everything together a few hours ahead, and it holds up well for about 1–2 days. After that, the lettuce can start to wilt.
    • Let the chicken rest: After grilling, let the chicken cool completely before slicing. This keeps the juices in and makes it easier to chop cleanly.
    • Try it with:
  •  

Nutrition

Calories: 609kcal | Carbohydrates: 48g | Protein: 24g | Fat: 36g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 842mg | Potassium: 464mg | Fiber: 3g | Sugar: 3g | Vitamin A: 876IU | Vitamin C: 16mg | Calcium: 100mg | Iron: 2mg

Rice Noodle Salad with Grilled Chicken

· 5 Comments

This bright Vietnamese rice noodle salad is layered with a grilled lemongrass chicken, sweet and spicy pickled vegetables, fresh herbs, and a tangy dressing inspired by nước chấm. It’s vibrant, flavorful and perfect for light summer dinners.

This cold rice noodle salad is layered with fresh herbs, tender mixed greens and a flavorful Vietnamese grilled chicken.

About This Recipe

This Vietnamese noodle salad is everything I want in a summer dinner! Inspired by bún chả, this cold rice noodle salad layers juicy grilled lemongrass chicken on top of spring greens, chewy rice noodles, and fresh herbs like mint and basil.

Garnish with quick pickled vegetables and a drizzle of rice wine vinaigrette that’s lightly based on nước chấm, the classic Vietnamese dipping sauce.

Each bite is crisp, fresh, a little spicy, a little sweet, and packed with flavors and textures. And honestly, once you prep everything, the final bowl comes together so easily. This has been on repeat in my kitchen for years, and I still can’t get enough of it.

[feast_advanced_jump_to]

📋 Ingredients

Ingredients for rice noodle salad, including fresh herbs, chicken thighs, hard boiled eggs and ingredients for the chicken marinade.
  • Chicken thighs – Look for boneless and skinless chicken thighs, which will stay tender and perfect for adding to salads.
  • Fresh lemongrass – Look for firm, pale stalks. Peel off the tough outer layers and bruise the stalk with the back of your knife before chopping.
  • Rice noodles – Thin vermicelli-style noodles work best here. Cook and rinse them under cold water to keep them from getting sticky.
    • And just in case you have an extra package of rice noodles lying around, make an extra batch and add to vegetable Spring rolls.
  • Fresh herbs – Mint and basil are a must. Cilantro is also great if you love it.
  • Pickled vegetables – Carrots, cucumber, radish, and a few slices of chili for kick.
  • Vietnamese-style vinaigrette – Made with lime juice, garlic, fish sauce, and a little sugar for balance. This doubles as the dressing and the quick-pickle base.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Chicken – You can use chicken breasts instead of thighs. Just slice them in half horizontally and give them a quick pound to even them out. The same marinade also works beautifully on bone-in chicken like drumsticks or skin-on thighs.
  • Fish sauce – If you’re out or prefer to skip it, just use soy sauce. You’ll still get a great savory balance.
  • Lemongrass or ginger – If fresh isn’t available, the frozen or tubed version (lemongrass paste/ginger paste) is a great shortcut and works really well in marinades.
  • Rice vinegar – Apple cider vinegar can be used in a pinch. It’s lightly sweet and tangy and keeps the vibe right. I wouldn’t recommend balsamic, as it could change both the color and flavor.
  • Vegetarian version – Swap the chicken for tofu or grilled mushrooms. The marinade works great for both.

⏲️ Instructions

Marinate the chicken thighs in the lemongrass, ginger and garlic mixture.

Marinate the Chicken: In a food processor, blend lemongrass, garlic, ginger, soy sauce, fish sauce, and oil until mostly smooth. Add the marinade to the chicken thighs and let sit for at least 15–30 minutes.

Grill the lemongrass chicken until charred on both sides and cooked through.

Grill the Chicken: Heat a grill or grill pan on high. Grill chicken thighs for 4–5 minutes per side until nicely charred and cooked through. Let rest, then slice into thin strips.

These quick Vietnamese pickled are made up of carrots, cucumber and radish and pickled in rice vinegar.

Quick Pickle the Vegetables: Place carrots, cucumber, radish, and optional chili in a bowl or jar. Pour the pickling half of the vinaigrette (no oil) over the veggies and let sit while you prep everything else.

Assemble the rice noodle salad with th4e salad greens, rice noodles, grilled chicken, pickled veggies and egg.

Assemble the Salad: Toss cooked rice noodles and salad greens with a little of the vinaigrette to coat. Layer onto plates or a large platter. Top with grilled chicken, pickled veggies, cherry tomatoes, herbs, and optional boiled egg. Drizzle remaining vinaigrette over the top and serve.

📍 Recipe Tips

  • Marinate the chicken – Let it marinate for at least 30 minutes, or up to 24 hours for maximum flavor.
  • Make-ahead rice noodles – You can cook them a day ahead. Rinse well under cold water and toss with a bit of sesame oil to keep them from sticking.
  • Double the vinaigrette – I always make extra to use throughout the week. It works for the salad dressing and for pickling the vegetables.
  • Quick pickles – Slice the vegetables into matchsticks, but thin slices work just as well. You can also find pre-sliced veggies at some grocery stores if you’re in a rush, but if you have the time, cutting them fresh makes a huge difference.
  • Storage – Rice noodles are best within 1–2 days. Keep them cold and well-oiled to avoid clumping. The vinaigrette and pickled veggies will keep for 4–5 days in the fridge.
Rice noodle salad with tender greens, fresh herbs and topped with charred lemongrass chicken.

Serving Suggestions

This rice noodle salad is a full meal on its own, but if you’re looking for a little something to serve on the side, here are a few ideas:

More Flavorful Salads to Try

Vietnamese rice noodle salad with grilled lemongrass chicken.
Print Recipe
5 from 7 votes

Vietnamese Rice Noodle Salad with Grilled Chicken

Vietnamese rice noodle salad with grilled lemongrass chicken, pickled veggies, herbs, and tangy dressing. A fresh, flavorful summer meal idea!
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Asian, Vietnamese
Keyword: grilled lemongrass chicken, rice noodle salad, Vietnamese rice noodle salad
Servings: 4 servings
Calories: 516kcal
Author: Samantha Ferraro

Equipment

Ingredients

Lime Vinaigrette (Double Batch)

  • 3 garlic cloves grated
  • 1 small chili Fresno or jalapeño, thinly sliced (remove seeds for less heat)
  • 3 tablespoons brown sugar
  • 2 limes zested and juiced
  • 4-5 teaspoons rice vinegar
  • 1 teaspoon fish sauce
  • ½ cup water
  • ¼ cup neutral oil grapeseed or avocado – add only to the half used for salad dressing

Quick Pickled Vegetables

  • ½ cup carrots cut into matchsticks
  • ½ cup cucumber peeled and cut into matchsticks
  • ½ cup radish cut into matchsticks or thinly sliced
  • Extra sliced chili for heat optional

Grilled Lemongrass Chicken

  • 1 stalk lemongrass outer leaves removed and chopped
  • 1 garlic clove
  • ½ inch piece fresh ginger peeled and chopped
  • 2 tablespoons soy sauce
  • 1 teaspoon fish sauce
  • 1 tablespoon neutral oil
  • 2 pounds boneless skinless chicken thighs

To Assemble the Salad

  • 1 package rice noodles cooked and rinsed with cool water
  • Spring salad greens or favorite salad mix
  • 1 pint cherry tomatoes halved
  • Mint, basil, and/or cilantro
  • 2 hard boiled eggs cut in half
US Customary - Metric

Instructions

  • Make the Vinaigrette: In a bowl or mason jar, whisk together the garlic, chili, brown sugar, lime zest and juice, rice vinegar, fish sauce, and water. Divide mixture in half.
  • Use half (without oil) for pickling the vegetables. Add the neutral oil to the remaining half to make your salad vinaigrette. Set both aside.
  • Quick Pickle the Vegetables: Place carrots, cucumber, radish, and optional chili in a bowl or jar. Pour the pickling half of the vinaigrette (no oil) over the veggies and let sit while you prep everything else.
  • Marinate the Chicken: In a mini food processor, blend lemongrass, garlic, ginger, soy sauce, fish sauce, and oil until mostly smooth. Add the marinade to the chicken thighs and let sit for at least 15–30 minutes or refrigerate up to 24 hours for more flavor.
  • Grill the Chicken: Heat a grill or grill pan on high. Grill chicken thighs for 4–5 minutes per side until nicely charred and cooked through. Let rest, then slice into thin strips.
  • Assemble the Salad: Toss cooked rice noodles and salad greens with a little of the vinaigrette to coat. Layer onto plates or a large platter.
  • Top with grilled chicken, pickled veggies, cherry tomatoes, herbs, and optional boiled egg. Drizzle remaining vinaigrette over the top and serve.

Notes

  • Marinate the chicken – Let it marinate for at least 30 minutes, or up to 24 hours for maximum flavor.
  • Make-ahead rice noodles – You can cook them a day ahead. Rinse well under cold water and toss with a bit of sesame oil to keep them from sticking.
  • Double the vinaigrette – I always make extra to use throughout the week. It works for the salad dressing and for pickling the vegetables.
  • Quick pickles – Slice the vegetables into matchsticks, but thin slices work just as well. You can also find pre-sliced veggies at some grocery stores if you’re in a rush, but if you have the time, cutting them fresh makes a huge difference.
  • Storage – Rice noodles are best within 1–2 days. Keep them cold and well-oiled to avoid clumping. The vinaigrette and pickled veggies will keep for 4–5 days in the fridge.

Nutrition

Calories: 516kcal | Carbohydrates: 22g | Protein: 47g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 215mg | Sodium: 976mg | Potassium: 1024mg | Fiber: 3g | Sugar: 14g | Vitamin A: 3350IU | Vitamin C: 42mg | Calcium: 74mg | Iron: 3mg

Salmon Shawarma Salad

· 2 Comments

This salmon shawarma salad is packed with bold Mediterranean flavors! Spiced salmon is served on top of crisp greens and fresh herbs, with a cooling mint yogurt sauce. This easy weeknight meal is bright, satisfying, and full of vibrant flavors that you'll want to make on repeat!

This recipe for salmon shawarma salad is full of bold flavors with a creamy yogurt sauce and fresh greens.
[feast_advanced_jump_to]

About This Recipe

This salmon shawarma salad is bursting with bold, fresh flavors and makes the perfect weeknight dinner. It’s inspired by one of my all-time favorite recipes from my first cookbook, my everyday chicken shawarma, and let me tell you, the shawarma marinade is pure magic! I’ve said it before and I’ll say it again, I could rub that marinade on just about anything and it would taste amazing.

Instead of chicken, we’re using wild salmon filets with a warm, lemony marinade made with an array of spices like cumin, paprika, turmeric, and cinnamon. The salmon shawarma is served over a crunchy, herbaceous salad and finished with a dollop of creamy yogurt mint sauce that balances out the richness of the salmon perfectly.

And for another shawarma twist, try my Slow Cooked Lamb Shawarma, that is a weekend showstopper!

📋 Ingredients

Ingredients for salmon shawarma salad, including Mediterranean spices, lemon, garlic and fresh herbs.
  • Salmon Filets: Look for fresh, wild-caught salmon if you can. Remove the skin and pin bones for even cooking and easier eating.
  • Lemon Zest and Juice: Adds brightness and acidity—zest it before juicing!
  • Shawarma Spices (Cumin, Paprika, Turmeric, Cinnamon, Sumac): A bold, earthy blend with warmth and just the right balance of tang. You can find more on how to use these in my Mediterranean spice guide.
  • Fresh Herbs: I love a mix of fresh mint and parsley in the salad for a burst of flavor.
  • Mixed Greens: Use whatever you have on hand, such as romaine, arugula, baby spinach, or a spring mix.
  • Cherry Tomatoes: Keep them at room temperature for the best flavor and sweetness.
  • Simple Dressing: I just drizzle the salad with olive oil, balsamic vinegar, sumac, and salt, it’s easy and delicious.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

This recipe is very flexible. Here are a few ways to make it your own:

  • No sumac? Use lemon zest instead for a similar brightness.
  • Missing some spices? Stick with the essentials: cumin, paprika, garlic, and lemon.
  • Add Additional Toppings: Chopped olives, crumbled feta, or a squeeze of charred lemon.
  • Cooking methods:
    • Stovetop: Sear the salmon in a hot skillet for 2–3 minutes per side.
    • Oven: Bake at 350°F for 12–15 minutes, then broil for 2–3 minutes to char the top.
    • Grill: Grill over medium-high heat, skin-side down first, for 3–4 minutes per side.

⏲️ Instructions

Marinate the salmon in the shawarma marinade for at least 15 minutes, coating all sides.

Marinate the Salmon. In a small bowl, whisk together olive oil, cumin, paprika, turmeric, cinnamon, sumac, salt, garlic, and lemon zest and juice. Pour marinade over the salmon and rub it evenly onto both sides.

Cook the salmon shawarma until salmon is just cooked through with a slight char on the outside.

Cook the Salmon. Either sear on the stove for 3-4 minutes per side until charred on the outside. Or in the oven at 350 degrees Fahrenheit for 12 to 15 minutes.

Assemble the salad for the salmon shawarma and mix together the salad greens, cucumbers, radish, cucumbers and tomatoes,

Assemble the Salad. Arrange the salad greens, tomatoes, radishes, cucumber, mint, and parsley in large bowls.

Serve the salmon shawarma on top of the fresh salad and garnish with mint yogurt sauce.

Serve. Top each salad with the cooked salmon and a generous spoonful of the yogurt mint sauce. Finish with a sprinkle of sumac if desired.

📍 Recipe Tips

  • Let the salmon marinate while you prep. Even just 15–20 minutes while you chop veggies and make the sauce adds a ton of flavor.
  • No sumac? No problem—lemon zest brings a similar brightness.
  • Fish cooks fast. Sear on high heat for about 2–3 minutes per side depending on thickness. It should be just opaque and flake easily with a fork.
  • Make extra marinade. Double the spice mix and keep it in a jar for next time—it’s great on chicken, shrimp, or veggies too.
  • Try different cooking methods. Oven-bake at 400°F for 10–12 minutes or grill over medium heat for about 3–4 minutes per side.
Salmon shawarma salad is boldly spiced and served with a cool and creamy mint yogurt sauce.

Serving Suggestions

This salmon shawarma salad is a complete meal, but if you’re feeling extra:

More Great Salads 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 salmon shawarma salad is full of bold flavors with a spiced salmon filet on top of bright greens.
Print Recipe
5 from 6 votes

Salmon Shawarma Salad

Easy salmon shawarma salad with spiced salmon, crisp veggies, and mint yogurt sauce. A bold, Mediterranean-inspired weeknight dinner ready in 30 minutes.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Mediterranean, Middle Eastern
Keyword: chicken shawarma marinade, fish shawarma, salmon shawarma, salmon shawarma salad
Servings: 2 servings
Calories: 394kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

For the Salmon Shawarma

For the Yogurt Mint Sauce

For the Salad

  • 4 cups mixed greens such as chopped romaine, spring mix, or arugula
  • 8 ounces cherry tomatoes halved
  • 3 to 4 radishes thinly sliced
  • 1 Persian cucumber chopped
  • Fresh mint leaves
  • Fresh parsley leaves
  • Charred lemon halves optional for serving

Salad Dressing

US Customary - Metric

Instructions

  • Marinate the Salmon. Place the salmon fillets in a shallow dish and pat them dry well with paper towels.
  • In a small bowl, whisk together 2 teaspoons of olive oil, cumin, paprika, turmeric, cinnamon, sumac, salt, garlic, and lemon zest and juice.
  • Pour the marinade over the salmon and rub it evenly onto both sides. Set aside while you prepare the other components.
  • Make the Yogurt Mint Sauce. In a small bowl, whisk together the yogurt, dried mint, lemon juice, and salt. Set aside.
  • Assemble the Salad. Arrange the salad greens, tomatoes, radishes, cucumber, mint, and parsley in two large bowls.
  • Drizzle with olive oil, balsamic vinegar, a sprinkle of sumac, and a pinch of salt to taste.
  • Cook the Salmon.
    Stovetop Method. Heat a skillet over medium-high heat and add 1 teaspoon olive oil. Sear the salmon for 3-4 minutes on the first side, then flip and cook for another 2 minutes until cooked through and lightly charred.
    Oven Method. Preheat the oven to 350 degrees Fahrenheit. Place the marinated salmon on a parchment-lined sheet pan and bake for 12 to 15 minutes, depending on thickness. For a charred top, finish under the broiler for 2 to 3 minutes.
  • Serve. Top each salad with the cooked salmon and a generous spoonful of the yogurt mint sauce. Finish with a sprinkle of sumac if desired.

Notes

    • Let the salmon marinate while you prep. Even just 15–20 minutes while you chop veggies and make the sauce adds a ton of flavor.
    • No sumac? No problem—lemon zest brings a similar brightness.
    • Fish cooks fast. Sear on high heat for about 2–3 minutes per side depending on thickness. It should be just opaque and flake easily with a fork.
    • Make extra marinade. Double the spice mix and keep it in a jar for next time—it’s great on chicken, shrimp, or veggies too.
    • Try different cooking methods. Oven-bake at 400°F for 10–12 minutes or grill over medium heat for about 3–4 minutes per side.
    • Love shawarma? Try my  Chicken Shawarma or Slow Cooked Lamb Shawarma, for more bold, spiced recipes!

Nutrition

Calories: 394kcal | Carbohydrates: 18g | Protein: 39g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 102mg | Sodium: 724mg | Potassium: 1486mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1900IU | Vitamin C: 76mg | Calcium: 152mg | Iron: 4mg

Caprese Pasta Salad with Pesto

· 3 Comments

This vibrant Caprese Pasta Salad with Pesto is bursting with fresh basil, juicy cherry tomatoes, creamy mozzarella, and a homemade herby pesto. It’s the perfect warm-weather dish, that is fresh, flavorful, and easy enough to make for a weeknight dinner.

Caprese pasta salad is what summers are made for! With cherry tomatoes, mozzarella and a fresh basil pesto.
[feast_advanced_jump_to]

About This Recipe

This Caprese pasta salad is full of vibrant flavor, thanks to a bright, herbaceous basil pesto that coats every bite of tender pasta and sweet cherry tomatoes. A final drizzle of thick, aged balsamic ties it all together with a pop of sweetness that balances with the other flavors beautifully.

Serve the caprese pasta salad at picnics, BBQs, or any time you’re craving something light and fresh that still packs a punch. You can prep it ahead, serve it chilled or at room temp, and easily swap in your favorite ingredients to make it your own. And if you're a pesto lover like me, check out my basil almond pesto recipe that you'll want to slather it on everything!

📋 Ingredients

Ingredients for caprese pasta salad including fresh basil, cherry tomatoes and small mozzarella balls.
  • Medium pasta shells or Fussili: These shapes hold onto the pesto beautifully. Rinse briefly under cool water after cooking to stop the pasta from getting too soft.
  • Cherry tomatoes: Sweet and juicy, keep them at room temperature for the best flavor and texture.
  • Small mozzarella balls (ciliegine): These little guys are so convenient and add creamy, mild richness. You can also cut larger fresh mozzarella into bite-size pieces.
  • Fresh basil: Store basil in a glass of water on the counter, like a bouquet, and avoid the fridge—it turns black when chilled!
  • Toasted pine nuts: Lightly toasting brings out their natural nuttiness and makes your pesto more flavorful. Just a few minutes in a dry pan is all you need.
  • Aged balsamic vinegar: Thick, sweet, and rich, this is the finishing touch that takes the salad over the top. Drizzle just before serving for best flavor.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

This salad is super flexible! Here are a few ideas to make it your own:

  • Switch the Herbs: Try an arugula pesto for a peppery kick, or use spinach if you’re low on basil.
  • Use Different Pasta: Fusilli, shells, bowtie (farfalle), or even orecchiette work great. Just aim for a shape that holds sauce well.
  • Change the cheese: Cubed fontina, provolone, or even burrata are great alternatives to mozzarella.
  • Use Different Nuts: Instead of pine nuts, substitute with toasted almonds or walnuts.
  • Add-ins: Sun-dried tomatoes bring a deeper flavor and chewiness. Try mixing half fresh and half sun-dried. A handful of arugula or baby spinach stirred in at the end is also lovely.

⏲️ Instructions

Toast the pine nuts in a dry pan for a few minutes until lightly golden.

Roast the Pine Nuts. In a dry skillet, lightly toast the pine nuts for a few minutes until they just start turning golden and become fragrant.

Blend the pesto in a food processor until well blended.

Make the Pesto. In a food processor, pulse the pine nuts and garlic until finely chopped. Add basil, olive oil, lemon juice, salt and black pepper and Parmesan and blend until smooth.

Toss the pesto with cooked pasta.

Toss Pesto with Pasta. In a large bowl, toss the cooked and cooled pasta with the pesto until well combined.

Toss cherry tomatoes and mozarella balls with the pesto pasta.

Assemble the Salad. Add the cherry tomatoes and mozzarella balls and toss to combine. Finish with a drizzle of balsamic, Parmesan and fresh basil and serve.

📍 Recipe Tips

  • Toss the pasta with pesto while it’s still slightly warm so it soaks in all that herby goodness.
  • Use less cheese in the pesto if you prefer a lighter, more vibrant sauce (like I do!). Store-bought pestos can be overly salty or rich and instead, this homemade version is super fresh and balanced.
  • Don’t overcook your pasta. A firm al dente texture is best, especially since this dish is often served cold or at room temp.
  • Toast your pine nuts for deeper flavor. It only takes a few minutes and makes a big difference.
  • Taste and adjust! Add more lemon, salt, or olive oil to your pesto until it hits your perfect flavor balance.
This caprese pasta salad is tossed with fresh basil pesto and finished with fresh basil and shaved Parmesan cheese.

Serving Suggestions

This salad plays well with so many dishes! Serve it as a side or light main alongside:

More Fresh Salads 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 pesto caprese pasta salad with full of cherry tomatoes, Parmesan cheese and a vibrant fresh pesto.
Print Recipe
5 from 2 votes

Pesto Caprese Pasta Salad

A vibrant, fresh pasta salad with basil-forward pesto, juicy cherry tomatoes, and creamy mozzarella, finished with a drizzle of aged balsamic and a handful of fresh basil.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Main Course, Side Dish
Cuisine: American, Italian
Keyword: caprese pasta salad, caprese pasta salad with pesto, pesto caprese pasta salad
Servings: 4 servings
Calories: 590kcal
Author: Samantha Ferraro

Equipment

Ingredients

For the pasta salad:

  • 8 ounces fusilli or medium shell pasta
  • 1 cup cherry tomatoes halved
  • 1 cup small mozzarella balls ciliegine, drained
  • Fresh basil leaves for garnish
  • Aged balsamic vinegar or balsamic glaze for drizzling
  • Shaved Parmesan optional, for garnish

Basil Pesto

US Customary - Metric

Instructions

  • Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain and rinse under cool water until the pasta is no longer hot—just cool enough to toss with pesto.
  • Make the pesto: In a food processor, pulse the pine nuts and garlic until finely chopped. Add basil, olive oil, lemon juice, Parmesan and salt, and pepper and blend until smooth. Taste and adjust seasoning.
  • Assemble the salad: In a large bowl, toss the cooled pasta with the pesto to coat. Fold in the cherry tomatoes and mozzarella balls.
  • Finish and serve: Transfer the salad to a serving platter or bowl. Drizzle with aged balsamic and garnish with torn fresh basil and shaved Parmesan.
  • Serve: Enjoy immediately or refrigerate for a few hours. It’s best served at room temperature so the pesto shines.

Notes

  • Toss the pasta with pesto while it’s still slightly warm so it soaks in all that herby goodness.
  • Use less cheese in the pesto if you prefer a lighter, more vibrant sauce (like I do!). Store-bought pestos can be overly salty or rich and insstead, this homemade version is super fresh and balanced.
  • Don’t overcook your pasta. A firm al dente texture is best, especially since this dish is often served cold or at room temp.
  • Toast your pine nuts for deeper flavor. It only takes a few minutes and makes a big difference.
  • Taste and adjust! Add more lemon, salt, or olive oil to your pesto until it hits your perfect flavor balance.

Nutrition

Calories: 590kcal | Carbohydrates: 20g | Protein: 10g | Fat: 54g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 32g | Cholesterol: 9mg | Sodium: 319mg | Potassium: 108mg | Fiber: 1g | Sugar: 1g | Vitamin A: 44IU | Vitamin C: 2mg | Calcium: 102mg | Iron: 2mg

Loco Moco with Mushroom Gravy

· 1 Comment

Loco Moco is one of Hawaii’s most iconic comfort foods! White rice is topped with a juicy burger patty, rich mushroom-onion gravy, and finished with a fried egg. It’s hearty, flavorful, and a true taste of Hawaii’s local food culture.

Classic loco moco layered with white rice, hamburger patty, creamy mushroom gravy and topped with a fried egg.
[feast_advanced_jump_to]

About This Recipe

Loco Moco loosely translates to something like “crazy mix”, which honestly makes sense once you see the components. This beloved local-Hawaiian recipe is traditionally made with steamed white rice, a hamburger patty, savory brown gravy, and topped with a fried egg.

Growing up in Hawaii, loco moco was always a go-to plate lunch option. It's filling, bold, and full of flavor. While there are many variations (fried rice loco moco, eggs cooked however you like, even topping it with spam or Portuguese sausage), I like to add mushrooms and onions to the gravy for extra depth and umami.

It’s believed that loco moco was originally created in Hilo, Hawaii in the late 1940s to feed hungry surfers, it was something filling and inexpensive. Today, it’s a staple in local Hawaiian diners and plate lunch spots. And if you ask me, that runny yolk mixing into the gravy and soaking into the rice is what makes it so ridiculously good. It’s the ultimate Hawaii-style comfort food!

📋 Ingredients

Ingredients for classic loco moco, including ground beef, beef stock, panko breadcrumbs, eggs, mushrooms and onion.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Ground Meat: Try a mix of ground beef and pork for extra richness, or go lighter with ground turkey or chicken.
  • Rice: Fried rice is a fun twist—try it with chopped veggies, Portuguese sausage, spam, or shrimp.
  • Gravy Add-ins: If you're skipping mushrooms or onions, you can still build a flavorful gravy with just stock and seasoning.
  • Eggs: Over-easy is classic, but sunny-side up or even scrambled eggs work great too.

⏲️ Instructions

Season the ground beef with onion and Worcestershire sauce and form into hamburger patties.

Make the Burger Patties: In a bowl, combine the ground beef, diced onion, panko breadcrumbs, egg, Worcestershire sauce, soy sauce, garlic powder, salt, and pepper. Mix and divide into four equal portions and form into wide patties.

Cook the hamburger patties in a hot cast iron skillet until charred on the outside and medium-rare to medium in the center.

Cook the Patties: Heat a large skillet over medium-high heat and add oil. Sear the patties for 3-4 minutes per side, or until they reach your preferred doneness. Remove from the pan and set aside.

Saute the mushrooms and sliced onions until caramelized.

Saute the Vegetables: Saute the mushrooms until softened and browned for about 5-6 minutes. Add the sliced onions and continue sautéing until softened for another 7-8 minutes.

Simmer the gravy until thickened and coats a spoon.

Make the Gravy: Stir in the butter and sprinkle in the flour and stir for one to two minutes to cook out the raw flavor. Slowly whisk in the beef stock and simmer until thickened. Season with Worcestershire sauce, soy sauce, salt, and pepper to taste.

Fry eggs in a skillet until the whites are just set and yolk is still runny.

Fry the Eggs: In a clean skillet, fry the eggs over medium heat until the whites are set but the yolks are still runny, about two to three minutes.

Serve the loco moco with sliced green onion on top.

Assemble and Serve: Scoop rice onto plates or bowls. Top each serving with a cooked burger patty, spoon over the mushroom onion gravy, and finish with a fried egg. Garnish with furikake and green onions, if desired.

How to Make Loco Moco (Video)

📍 Recipe Tips

  • Burger Tips: Chop the onion very finely so it melts into the meat. Mix everything just until combined—overmixing can make the patties tough.
  • Searing: Get your pan hot before adding the patties to get a nice crust.
  • Gravy: Cook the flour into the fat for at least a minute so it doesn’t taste raw. Add the stock slowly and whisk continuously for a smooth, lump-free gravy.
  • Make Ahead: You can prep the patties and gravy ahead of time, just keep the elements separate. Reheat the gravy gently, sear the patties to warm them up, and fry the eggs right before serving.
Classic loco moco with mushroom onion gravy, hamburger patty and fried egg on top.

Serving Suggestions

Loco moco is super hearty on its own, especially with a scoop of white rice. But if you want to round out the plate or serve it like a full Hawaiian meal, here are some fun ideas:

More Hawaiian 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.

Classic loco moco with hamburger patty, white rice and decadent mushroom gravy.
Print Recipe
5 from 1 vote

Classic Loco Moco Recipe

Loco Moco is a classic Hawaiian comfort food made with white rice, a flavorful burger patty, savory mushroom-onion gravy, and a perfectly fried egg on top. Hearty, satisfying, and packed with bold umami flavor!
Prep Time15 minutes
Cook Time30 minutes
Course: Main, Main Course
Cuisine: Hawaiian
Keyword: classic loco moco, Hawaiian loco moco, loco moco with gravy
Servings: 4 servings
Calories: 719kcal
Author: Samantha Ferraro

Equipment

Ingredients

For the Burger Patties:

For the Mushroom Onion Gravy:

  • ½ yellow onion thinly sliced
  • ½ pint baby bella mushrooms sliced
  • 1 tablespoon unsalted butter
  • 2 tablespoons neutral oil or reserved pan drippings
  • ¼ cup all-purpose flour
  • 1½ cups beef stock
  • 1 to 2 teaspoons Worcestershire sauce
  • 1 to 2 teaspoons soy sauce
  • Kosher salt and black pepper to taste

For Serving:

  • 4 large eggs
  • 3 to 4 cups cooked white rice jasmine or Calrose recommended
  • Furikake optional
  • Thinly sliced green onions for garnish
US Customary - Metric

Instructions

  • Make the Burger Patties: In a large mixing bowl, combine the ground beef, finely diced onion, panko breadcrumbs, egg, Worcestershire sauce, soy sauce, garlic powder, salt, and pepper.
  • Mix gently with your hands or a spoon until just combined—be careful not to overmix. Divide the mixture into four equal portions and form into wide, flat patties (they will shrink slightly as they cook).
  • Cook the Patties: Heat a large skillet over medium-high heat and add one tablespoon of oil. Sear the patties for 3-4 minutes per side, or until they reach your preferred doneness. Remove from the pan and set aside.
  • Make the Gravy: In the same pan, add the sliced mushrooms and cook for about 5-6, or until browned. Add the sliced onions and sauté for another 7-8 minutes until just caramelized. Stir in the butter and additional oil if needed. Sprinkle in the flour and stir for one to two minutes to cook out the raw flavor.
  • Slowly whisk in the beef stock, stirring constantly to avoid lumps. Simmer the gravy for 5-7 minutes, or until thickened. Season with Worcestershire sauce, soy sauce, salt, and pepper to taste.
  • Fry the Eggs: In a clean skillet, fry the eggs over medium heat until the whites are set but the yolks are still runny, about two to three minutes.
  • Assemble and Serve: Scoop the rice onto plates or bowls. Top each serving with a cooked burger patty, spoon over the mushroom onion gravy, and finish with a fried egg. Garnish with furikake and green onions, if desired.

Video

Nutrition

Calories: 719kcal | Carbohydrates: 48g | Protein: 35g | Fat: 42g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 293mg | Sodium: 1071mg | Potassium: 952mg | Fiber: 2g | Sugar: 4g | Vitamin A: 391IU | Vitamin C: 3mg | Calcium: 103mg | Iron: 7mg

Citrus Adobo Chicken Tacos

· Leave a Comment

Bold, zesty, and smoky, these Citrus Adobo Chicken Tacos are packed with bright citrus flavor and a kick of heat, perfect for an easy and flavorful weeknight dinner

Citrus marinated adobo chicken tacos piled onto charred tortillas with creamy guacamole.
[feast_advanced_jump_to]

About This Recipe

These adobo chicken tacos are everything I love in a weeknight meal with simple ingredients, big flavors, and minimal fuss. The marinade combines fresh citrus juice, adobo sauce, and warm spices to create juicy, tender chicken with a deep smoky flavor. You can prep the marinade ahead of time and have dinner on the table in no time!

Want to round out the meal? Try serving these chicken tacos with my Grilled Pineapple Salsa and a refreshing Passion Fruit Mojito.

📋 Ingredients

Ingredients for adobo chicken tacos, including chipotle in adobo sauce, citrus, cilantro and spices.
  • Boneless, skinless chicken thighs: Thighs are juicy, flavorful, and perfect for grilling or searing. I like to trim any larger pieces of fat before marinating.
  • Citrus (tangerine + lime): Fresh citrus brings brightness and helps tenderize the chicken. You can use oranges, lemons, or whatever you have on hand.
  • Chipotle peppers in adobo sauce: Smoky, spicy, and tangy, these come canned and can usually be found in the international aisle. They’re smoked jalapeños in a spiced vinegar-based sauce.
  • Cilantro: Adds freshness and brightness—tear it up for rustic flavor and texture.
  • Spices: cumin + coriander: Warm, earthy spices that complement the smokiness of the adobo and enhance the depth of flavor.

See recipe card for full information on ingredients and quantities.

What is Chipotle in Adobo Sauce?

Chipotle peppers in adobo are smoked and dried jalapeños that have been rehydrated and packed in a tangy, spicy tomato-vinegar sauce. You’ll find them in small cans in the international aisle of most grocery stores. They add incredible depth, heat, and smokiness to sauces, marinades, and stews.

For this recipe, use 2–3 tablespoons of the sauce and sometimes chop up half a pepper for extra heat.

🍋 Substitutions and Variations

  • Citrus options: Use what you have, orange, lemon, grapefruit, or even a splash of pineapple juice will work.
  • No chipotle in adobo? Substitute with ½–1 teaspoon chipotle powder or smoked paprika for that smoky element. A splash of apple cider vinegar can mimic the tang.
  • Protein swap: This marinade also works well with shrimp, pork, salmon and cod.

⏲️ Instructions

Marinate the chicken this in citrus juice, cilantro, onion and adobo sauce.

Marinate the Chicken. In a large bowl, whisk together the avocado oil, citrus juices, coriander, cumin, garlic, onion, cilantro, adobo sauce, salt, and pepper. Add the chicken thighs, toss until well coated and marinate for at least 30 minutes.

Cook the Chicken. Heat a cast-iron skillet over medium-high heat with a little avocado oil. Sear the chicken for 4–5 minutes per side, until deeply charred and cooked through.

Cut the cooked chicken thighs into small bite sized pieces.

Cut the Chicken.Transfer the chicken to a cutting board and let it rest for 5 minutes before chopping it into bite-sized pieces.

Place a tortilla on an open flame for a few seconds on each side until lightly charred.

Toast the Tortillas. Lightly char your tortillas over an open flame or in a dry skillet for a few seconds per side until warm and slightly blackened in spots.

📍 Recipe Tips

  • Use a cast-iron skillet: It creates a beautifully charred crust on the chicken and holds heat well. A grill works great too.
  • Marinate ahead: While 1 hour is enough, marinating for up to 24 hours gives even more flavor and tenderness.
  • Char those tortillas!: Heat tortillas over an open flame or in a dry skillet for a few seconds per side until they’re lightly charred—it adds so much flavor.
  • Rest the chicken: Let it sit for at least 5 minutes after cooking before slicing. This helps keep the juices in.
Adobo chicken tacos with charred tortillas and guacamole.

Serving Suggestions

Pair these tacos with some of my favorite Latin-inspired recipes:

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.

Citrus adobo tacos with guacamole and lime.
Print Recipe
No ratings yet

Citrus Adobo Chicken Tacos

Bold, zesty, and smoky, these Citrus Adobo Chicken Tacos are perfect for an easy weeknight dinner. Marinate as long as you can, use any citrus, and add a chopped chipotle for extra heat.
Prep Time15 minutes
Cook Time15 minutes
Marinate30 minutes
Total Time1 hour
Course: Main Course
Cuisine: Mexican
Keyword: adobo chicken tacos, citrus chicken tacos
Servings: 6 small tacos
Calories: 360kcal
Author: Samantha Ferraro

Equipment

Ingredients

For the Chicken Marinade

  • 2 pounds boneless skinless chicken thighs
  • 2 tablespoons avocado oil
  • Juice of 1 tangerine or orange
  • Juice of 1 lime
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 garlic cloves grated
  • ¼ onion thinly sliced
  • Small bunch of cilantro roughly torn
  • 2-3 tablespoons adobo sauce from a can of chipotle peppers in adobo
  • ½ chipotle pepper finely chopped (optional, for extra heat)
  • 1 teaspoon kosher salt
  • Freshly ground black pepper to taste

For the Guacamole

  • 1 ripe avocado
  • ½ lime juiced (more, if needed)
  • ½ teaspoon kosher salt
  • A few dashes of hot sauce

For Serving

  • 6 Small street-style corn tortillas
  • ¼ cup Finely diced white onion
  • Chopped fresh cilantro
  • Guacamole from above
  • Lime wedges
  • Your favorite hot sauce
US Customary - Metric

Instructions

  • Marinate the Chicken. In a large bowl, whisk together the avocado oil, citrus juices, coriander, cumin, garlic, onion, cilantro, adobo sauce, chipotle (if using), salt, and pepper. Add the chicken thighs and toss until well coated. Cover and marinate, for at least 30 minutes and up to 24 hours.
  • Make the Guacamole. In a small bowl, smash the avocado with lime juice, salt, and hot sauce until smooth or slightly chunky—however you like it. Set aside.
  • Cook the Chicken. Heat a cast-iron skillet over medium-high heat with a little avocado oil. Sear the chicken for 4–5 minutes per side, or until deeply charred and cooked through. Transfer to a cutting board and let rest for 5 minutes before slicing or chopping into bite-sized pieces.
  • Toast the Tortillas. Lightly char your tortillas over an open flame or in a dry skillet for a few seconds per side until warm and slightly blackened in spots.
  • Assemble the Tacos. Spread a thin layer of guacamole on each tortilla. Top with chopped chicken, a sprinkle of finely diced white onion, and fresh cilantro. Serve with lime wedges and hot sauce on the side.

Notes

    • Use a cast-iron skillet: It creates a beautifully charred crust on the chicken and holds heat well. A grill works great too.
    • Marinate ahead: While 1 hour is enough, marinating for up to 24 hours gives even more flavor and tenderness.
    • Char those tortillas!: Heat tortillas over an open flame or in a dry skillet for a few seconds per side until they’re lightly charred—it adds so much flavor.
    • Rest the chicken: Let it sit for at least 5 minutes after cooking before slicing. This helps keep the juices in.
    • No chipotle in adobo? Substitute with ½–1 teaspoon chipotle powder or smoked paprika for that smoky element. A splash of apple cider vinegar can mimic the tang.

Nutrition

Calories: 360kcal | Carbohydrates: 18g | Protein: 32g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 144mg | Sodium: 1761mg | Potassium: 629mg | Fiber: 5g | Sugar: 1g | Vitamin A: 106IU | Vitamin C: 7mg | Calcium: 58mg | Iron: 2mg

Homemade Vegetable Stock (From Scraps)

· 3 Comments

A rich, flavorful homemade vegetable stock made entirely from leftover veggie scraps. It’s a simple, sustainable way to reduce kitchen waste and get the most out of your ingredients.

Homemade vegetable stock made with scraps from garlic and onions peels, herb stems and root vegetable ends.
[feast_advanced_jump_to]

About This Recipe

This homemade vegetable stock is made entirely from veggie scraps you can save throughout the week. Things like onion peels, garlic skins, carrot ends, and celery roots. It’s an easy, sustainable way to reduce kitchen waste while creating a flavorful, versatile base for soups, stews, sauces, and grains.

Once your freezer bag is full, just empty it into a pot, cover with water, and add a few simple aromatics like bay leaves, whole peppercorns, and a pinch of salt. Let it simmer until the flavors deepen and the broth becomes golden and rich. It’s a simple method that yields a deeply satisfying result, and there are endless ways to use it in your everyday cooking.

📋 Vegetables That Work Well in Stock

Here’s a list of vegetables and herbs that are great for making stock. Use what you have, and mix it up depending on the season:

  • Onion peels (yellow, white, or red—see notes below)
  • Garlic skins
  • Carrot peels and ends
  • Celery root ends and leaves
  • Tomato stems
  • Broccoli stalks
  • Mushroom stems
  • Herb stems (parsley, cilantro, rosemary, thyme, etc.)
  • Bell pepper cores and tops
  • Fennel tops
  • Corn cobs
  • Stems from hardy greens like kale and chard
Pour the vegetable scraps into a large pot then fill with water to simmer.

What to Avoid in Vegetable Stock

Not all vegetables make good stock. Here are a few I recommend skipping:

  • Potatoes and zucchini – Too much water, and potatoes make the stock cloudy
  • Cauliflower, cabbage, or Brussels sprouts – These cruciferous veggies can overpower the flavor
  • Beet peels or stems – They’ll turn your stock pink or red

⏲️ Instructions

As you prep vegetables throughout the week, store them in a bag and keep it in the freezer until it's full and you're ready to make stock.

Collect & Store Scraps: As you cook, save vegetable scraps in a freezer-safe bag until you have about 1 to 2 pints (a produce bag about half full).

Pour the vegetable scraps into a large pot then fill with water to simmer.

Simmer the Stock: Transfer the scraps to a medium-sized pot and fill with 5 to 6 cups of water, just enough to cover. Add bay leaves, peppercorns, and a pinch of salt (or skip if planning to salt later

Simmer the vegetable scrap stock for 1-2 hours until reduced and deeply golden.

Cook: Bring to a gentle simmer over medium heat. Let cook for about 2 hours, or until the stock is deeply colored and fragrant.

Once the stock has reduced, remove the scraps and strain through a fine mesh sieve and use as needed.

Strain: Let the stock cool slightly. Remove large vegetable pieces first, then strain the liquid through a fine-mesh sieve.

📍 Recipe Tips

  • 💧 Don’t Overfill With Water: Only add enough water to cover the vegetables in the pot. Too much water can dilute the flavor of your stock.
  • 🧅 Be Mindful of Onion Color: Red or purple onion skins can darken the color of the stock, but the flavor stays the same. If you prefer a lighter, golden stock, use yellow or white onion peels.
  • 🌿 Add Flavor Boosters: Add 2 bay leaves and about 5–7 whole peppercorns for a deeper, more layered flavor. These are optional, but they make a nice difference.
  • 🧂 Skip the Salt if Needed: If you plan to reduce the stock or use it in recipes that already include salt, leave the salt out of the stock to keep things balanced.
  • 🚫 Toss Spoiled Scraps: Don’t use moldy or rotten vegetables. It’s fine if scraps are a little tired or soft, but anything spoiled should go in the compost or trash, not the stock pot.

How to Store Homemade Stock

This recipe yields about 6 cups of stock, which fits nicely into two medium mason jars. If you plan to use the stock within a week, store it in the fridge and use it in soups, stews, sauces, or grains.

For longer storage:

  1. Pour the cooled stock into resealable freezer bags
  2. Lay them flat on a baking sheet until frozen
  3. Once solid, stack and store in the freezer for up to 3 months

How to Use Vegetable Stock

Use this flavorful stock in place of water or store-bought broth to add richness to your meals. Here are a few ways I love to use it:

More Soup 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 easy homemade vegetable stock is made with leftover vegetable scraps including onion peels and herb stems.
Print Recipe
5 from 2 votes

Homemade Vegetable Scrap Stock

A simple, sustainable way to turn kitchen scraps into a rich, flavorful broth—perfect for soups, stews, and sauces! Ingredients
Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
Course: Soup
Cuisine: American
Keyword: homemade vegetable stock, vegetable scrap stock
Servings: 6 cups
Calories: 0.3kcal
Author: Samantha Ferraro

Equipment

Ingredients

  • About 1 to 2 pints of vegetable scraps Roughly a half-full produce bag. Such as onion peels, garlic skins, tomato stems, celery ends, carrot peels, and broccoli stems
  • 5 to 6 cups water enough to cover the scraps
  • 2 bay leaves
  • 5 to 7 whole peppercorns
US Customary - Metric

Instructions

  • Collect & Store Scraps: As you cook, save vegetable scraps in a freezer-safe bag until you have about 1 to 2 pints (a produce bag about half full).
  • Simmer the Stock: Transfer the scraps to a medium-sized pot and fill with 5 to 6 cups of water, just enough to cover. Add bay leaves, peppercorns, and a pinch of salt (or skip if planning to salt later
  • Cook: Bring to a gentle simmer over medium heat. Let cook for about 2 hours, or until the stock is deeply colored and fragrant.
  • Strain: Let the stock cool slightly. Remove large vegetable pieces first, then strain the liquid through a fine-mesh sieve.
  • Store: Pour into mason jars (about 6 cups total) and refrigerate for up to 5 days. For longer storage, freeze in resealable bags—lay them flat in the freezer for easy stacking.

Notes

  • 💧 Don’t Overfill With Water: Only add enough water to cover the vegetables in the pot. Too much water can dilute the flavor of your stock.
  • 🧅 Be Mindful of Onion Color: Red or purple onion skins can darken the color of the stock, but the flavor stays the same. If you prefer a lighter, golden stock, use yellow or white onion peels.
  • 🌿 Add Flavor Boosters: Add 2 bay leaves and about 5–7 whole peppercorns for a deeper, more layered flavor. These are optional, but they make a nice difference.
  • 🧂 Skip the Salt if Needed: If you plan to reduce the stock or use it in recipes that already include salt, leave the salt out of the stock to keep things balanced.
  • 🚫 Toss Spoiled Scraps: Don’t use moldy or rotten vegetables. It’s fine if scraps are a little tired or soft, but anything spoiled should go in the compost or trash, not the stock pot.

Nutrition

Calories: 0.3kcal | Carbohydrates: 0.1g | Protein: 0.01g | Fat: 0.01g | Saturated Fat: 0.002g | Sodium: 10mg | Potassium: 1mg | Fiber: 0.03g | Vitamin A: 3IU | Vitamin C: 0.01mg | Calcium: 7mg | Iron: 0.02mg

One Pot Pasta with Spinach and Tomatoes

· 7 Comments

This easy one pot pasta is made with sweet cherry tomatoes, savory sun-dried tomatoes, fresh spinach, garlic, and a generous handful of Parmesan cheese. It’s packed with flavor, comes together in one pan, and makes the perfect meal for busy weeknights when you want something satisfying that delivers every time!

One pot pasta with sundried tomatoes and spinach and topped with grated parmesan cheese.
[feast_advanced_jump_to]

About This Recipe

This easy one pot pasta is one of those weeknight dinners you’ll come back to again and again. Everything cooks in one pan, from the garlic and tomatoes to the pasta and greens, which means minimal dishes and maximum flavor. The mix of fresh cherry tomatoes and savory sun-dried tomatoes creates a rich, tomato-forward base, while a handful of baby spinach (or any greens you have on hand) adds color and freshness.

A swirl of butter and a generous sprinkle of grated Parmesan at the end brings everything together into a creamy and comforting pasta dish. Serve it with a crisp arugula salad and warm garlic focaccia, and your weeknight dinner is done.

📋 Ingredients

Ingredients for one pot pasta including spinach, sundfried tomatoes, garlic and chicken stock.
  • Olive Oil: Use good-quality extra virgin olive oil, especially for the final drizzle before serving.
  • Garlic: Fresh garlic is a must—look for bulbs with tight, firm cloves for the best flavor. Thinly slicing it allows it to gently infuse the oil without burning.
  • Tomatoes: A combo of fresh cherry tomatoes and oil-packed sun-dried tomatoes adds layers of flavor. The cherry tomatoes break down into a juicy base, while the sun-dried tomatoes bring a savory, concentrated punch.
  • Pasta: Spaghetti or linguine work great here, but you can use any long or short pasta you love.
  • Stock: Use chicken or vegetable stock instead of water, as it adds more flavor and helps create a richer sauce.
  • Greens: Baby spinach wilts beautifully into the pasta, but feel free to swap in arugula, kale, or chard.
  • Parmesan Cheese: Freshly grated Parmesan melts into the pasta, creating a silky, creamy finish.
  • Butter: A couple tablespoons added at the end brings everything together and adds richness.
  • Herbs: Dried oregano and basil give this pasta its classic Italian flavor. If you don’t have both, use 2 teaspoons of Italian seasoning instead.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

This pasta is endlessly flexible. Here are some ways to make it your own:

  • Swap the greens: Use chopped kale, Swiss chard, arugula, or a mix. Heartier greens may need a minute or two longer to wilt.
  • Add veggies: Try cubed zucchini, sautéed mushrooms, or even roasted red peppers.
  • Tomato options: Use all cherry tomatoes, all sun-dried tomatoes, or a different ratio depending on what you have.
  • Try different cheeses: Crumbled feta, cubed fresh mozzarella, or grated Pecorino Romano would all be delicious.
  • Boost the protein: Stir in shredded rotisserie chicken, sautéed shrimp, or flaked roasted salmon at the end.

⏲️ Instructions

Saute sundried tomatoes with the garlic and cherry tomatoes.

Sauté the Garlic and Tomatoes. Heat olive oil in a large skillet over medium heat. Add the sliced garlic and sauté for about 30 seconds. Stir in the cherry tomatoes, gently press them to release their juices. Add the sun-dried tomatoes, basil, and oregano, and cook for another 30 seconds.

Add the dry pasta to the chicken stock and sautéed vegetables.

Add Pasta and Stock. Add the dry pasta directly into the skillet, then pour in the stock. Cover the pan with a lid, leaving a small opening, and bring everything to a boil.

Cook the one pot pasta until the pasta is just cooked through and some of the liquid has reduced.

Cook the Pasta. Once boiling, cook for 8–9 minutes, stirring occasionally, until the pasta is just tender and the liquid has mostly reduced.

Add the fresh spinach to the cooked pasta and toss to combine so the spinach gently wilts.

Finish with Greens, Butter, and Cheese. Lower the heat and stir in the spinach until just wilted. Add the Parmesan and butter, and toss everything together until creamy and well combined. Serve warm with extra cheese and a drizzle of olive oil.

📍 Recipe Tips

  • Sauté the veggies first: Letting the garlic and tomatoes cook a bit before adding the pasta brings out more flavor and helps build a delicious base.
  • Bring it to a boil before starting your timer: After adding the stock and pasta, wait until it reaches a boil, then start timing your cook.
  • Don’t worry if it looks watery: When it’s done cooking, it might look a little loose—but once you add the butter and cheese and give it a good toss, it all comes together into a creamy, glossy sauce. It will thicken even more as it sits.
  • Reheating tips: Reheat gently on the stovetop with a splash of water or stock to loosen it. Don’t overcook or the pasta can go mushy.
  • Leftovers: This pasta keeps well for 2–3 days and still tastes amazing the next day.
Easy one pot pasta recipe with spinach, cherry tomatoes and sundried tomatoes.

Serving Suggestions

This pasta is a full meal on its own, but here are a few things you can serve alongside:

More Delicious Pasta 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.

Easy one pot pasta recipe with sundried tomatoes and spinach and topped with parmesan cheese.
Print Recipe
5 from 3 votes

One Pot Pasta with Spinach and Tomatoes

A simple, vibrant one-pot pasta packed with sweet cherry tomatoes, savory sun-dried tomatoes, and tender greens. Finished with a swirl of butter, Parmesan, and a drizzle of good olive oil.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner, Main Course
Cuisine: American, Italian
Keyword: easy one pot pasta, one pot pasta with spinach, one pot pasta with sundried tomatoes
Servings: 4 servings
Calories: 490kcal
Author: Samantha Ferraro

Equipment

Ingredients

US Customary - Metric

Instructions

  • In a large, wide skillet, heat olive oil over medium heat. Add the sliced garlic and sauté for about 30 seconds, until fragrant.
  • Stir in the cherry tomatoes, gently pressing them to release their juices, for 3-5 minutes. Add the sun-dried tomatoes, dried basil and dried oregano and sauté for another 30 seconds.
  • Add the pasta and pour in the stock. Cover the pan with a lid, leaving a small opening, and bring to a boil. Once boiling, cook for 8–9 minutes, stirring occasionally, until the pasta is just tender and liquid has reduced.
  • Lower the heat and stir in the spinach and cook for 1–2 minutes, until just wilted.
  • Add the grated Parmesan cheese and butter and continue tossing everything together until pasta has thickened and well combined.
  • Serve pasta in bowls and garnish with a drizzle of olive oil and extra Parmesan cheese.

Notes

    • Sauté the veggies first: Letting the garlic and tomatoes cook a bit before adding the pasta brings out more flavor and helps build a delicious base.
    • Bring it to a boil before starting your timer: After adding the stock and pasta, wait until it reaches a boil, then start timing your cook.
    • Don’t worry if it looks watery: When it’s done cooking, it might look a little loose—but once you add the butter and cheese and give it a good toss, it all comes together into a creamy, glossy sauce. It will thicken even more as it sits.
    • Reheating tips: Reheat gently on the stovetop with a splash of water or stock to loosen it. Don’t overcook or the pasta can go mushy.
    • Leftovers: This pasta keeps well for 2–3 days and still tastes amazing the next day.

Nutrition

Calories: 490kcal | Carbohydrates: 60g | Protein: 17g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 538mg | Potassium: 962mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2910IU | Vitamin C: 42mg | Calcium: 133mg | Iron: 3mg

Lahmacun (Turkish Pizza)

· Leave a Comment

Lahmacun, often called “Turkish pizza,” is a crispy flatbread topped with spiced lamb and baked until golden. It’s bold and savory, finished with a fresh chopped salad and a lemony tahini drizzle that's perfect for bringing vibrant flavors to your weeknight table. Fold it up like a wrap and savor every bite!

Lamb lahmacun is a Turkish flatbread with spiced ground meat and topped with onions and lemon.
[feast_advanced_jump_to]

About This Recipe

Lahmacun (pronounced lah-mah-JOON) is a traditional Turkish flatbread topped with a thin layer of spiced ground meat and baked until golden and crisp. Sometimes called “Turkish pizza,” this dish is all about contrast. Savory, spiced meat is pressed directly into the thin dough, baked at a high temp, then topped with a fresh, lemony chopped salad and creamy herb tahini sauce.

This version uses store-bought pizza dough for ease, with a flavorful topping of lamb, sweet bell pepper, garlic, tomato, and warm spices like cumin, paprika, and sumac. It’s finished with sumac onions and a squeeze of lemon to brighten every bite. Traditionally served rolled or folded, it makes for an unforgettable lunch, dinner, or appetizer spread.

📋 Ingredients

Ingredients for Turkish flatbread also called, lahmacun. Including, ground lamb, spices, garlic, tomatoes and bell peppers.
  • Ground Lamb: Look for 80/20 ground lamb, which has enough fat for flavor without making the mixture greasy. You can also use a 50/50 mix of lamb and beef if you prefer a milder taste or don’t have access to lamb.
  • Red Onion, Garlic & Tomato: These aromatics add depth and balance to the meat topping. Be sure to strain the mixture after pulsing to remove excess liquid so your dough doesn’t get soggy.
  • Sumac: A tangy, lemony spice that’s essential in Turkish and Middle Eastern cooking. It brightens the meat mixture and adds a sharp pop when sprinkled on sumac onions.
  • Turmeric, Cumin, Paprika, Dried Mint: This warm and earthy blend brings depth and color to the dish. If you're new to these, check out my Mediterranean Spice Guide for more info on how to use them.
  • Tahini: A creamy paste made from ground sesame seeds. It’s nutty, smooth, and fantastic drizzled on just about anything! You can usually find it in the international aisle or near the nut butters.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Meat Options: Use all ground beef if lamb isn’t your thing, or try a 50/50 mix.
  • Vegetarian/Vegan: Try this vegan Lahmacun recipe, which swaps the meat for a spiced mushroom mixture.
  • Extra Veggies: Add grated zucchini (squeeze it dry first) or finely chopped mushrooms for more texture.
  • Dough Swaps: Use lavash or pita for a super thin base.

🌶️ Curious about the spices in this recipe?

Check out my Essential Spice Guide to learn more about Middle Eastern spices like sumac, cumin, and dried mint, and how to use them in your cooking!

⏲️ Instructions

Puree the tomatoes, bell peppers, onion and garlic together.

Make the Vegetable Mixture. In a food processor, pulse together the red bell pepper, red onion, garlic, tomato, parsley, until finely chopped.

Use a sieve to strain out excess moisture from the tomato and onion mixture.

Strain the Vegetables. Transfer mixture to a sieve and strain any excess moisture.

Add the tomato and onion mixture to the ground lamb and spices and mix well to combine.

Make the Meat Mixture. In a bowl, mix the ground meat with turmeric, cumin, paprika, dried mint, sumac, and salt. Add the strained vegetable mixture and mix until well combined.

Press the lamb mixture into the rolled out dough for the Turkish flatbread.

Assemble. Spread one portion of the meat mixture evenly over each dough circle, pressing into the dough and leaving a slight border around the edges. Then bake at 450 degrees Fahrenheit for 8-10 minutes.

📍 Recipe Tips

  • Roll the Dough Thin: Aim for about ⅛ inch thick (8–9 inches wide). This helps the crust crisp up quickly and hold the topping well.
  • Use a Pizza Stone or Steel: Preheat it in a 450–500°F oven for at least 30 minutes to mimic the intense heat of a traditional Turkish oven.
  • Strain the Veggies: After pulsing the onion, tomato, bell pepper, garlic, and herbs, press out the liquid with a fine mesh strainer or cheesecloth. Too much moisture = soggy lahmacun.
  • Spread Meat All the Way to the Edges: Use your fingers to press the meat mixture directly onto the dough so it sticks and cooks evenly.
  • Serve Immediately: Lahmacun is best hot from the oven. Have your toppings and salad ready so you can assemble and enjoy right away.
Lahmacun is a Turkish flatbread with spiced lamb and topped with fresh chopped salad and lemony sumac onions.

Serving Suggestions

Lahmacun is best served hot, right out of the oven, with:

  • Sumac Onions: Toss thinly sliced red onions with sumac, lemon, and a pinch of salt.
  • Chopped Salad or Fattoush Salad: A fresh, crunchy contrast.
  • Tahini Sauce: If you want a simpler drizzle, this version’s great too.
  • Turkish Breakfast-Inspired Sides: Olives, cheeses, fresh herbs, cucumbers, and flatbread.
  • Turkish Börek: Spinach & Feta Pie layered with flaky phyllo. Another great addition to your mezze table.

More Turkish inspiration

Turkish lahmacun with lamb and sumac onions.
Print Recipe
5 from 3 votes

Lamb Lahmacun (Turkish Pizza)

Lahmacun, or Turkish pizza, is a thin flatbread topped with spiced lamb, baked until crisp, and finished with fresh herbs, lemon, and tahini sauce.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Appetizer, Main Course
Cuisine: Mediterranean, Middle Eastern, Turkish
Keyword: Lahmacun recipe, Turkish lahmacun, Turkish pizza
Servings: 4 servings
Calories: 819kcal
Author: Samantha Ferraro

Equipment

Ingredients

For the Lahmacun

  • 1 pound pizza dough at room temperature
  • Flour for rolling the dough
  • 1 pound ground lamb or a mix of ground lamb and beef
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon dried mint
  • ½ teaspoon sumac
  • 1 small red bell pepper chopped
  • ½ small red onion chopped
  • 2 garlic cloves chopped
  • 1 small tomato seeds removed and chopped
  • Small handful of fresh parsley
  • ½ teaspoon kosher salt

For the Chopped Salad

  • 2 Persian cucumbers peeled and diced
  • 1 large tomato seeded and diced
  • Fresh mint leaves chopped
  • Juice of 1 lemon
  • Salt and pepper to taste

For the Herb Tahini Sauce

For the Sumac Onions

  • ½ small red onion thinly sliced
  • 1 teaspoon ground sumac
  • Juice of ½ lemon
  • Drizzle of olive oil
  • Chopped parsley optional

Garnishes

  • Additional sumac
  • Aleppo pepper flakes
  • Lemon wedges
US Customary - Metric

Instructions

  • Preheat the oven to 450 degrees Fahrenheit. If using a pizza stone, place it in the oven while it preheats.

Make the Chopped Salad:

  • In a bowl, combine cucumbers, tomato, mint, lemon juice, salt, and pepper. Toss well and set aside.

Prepare the Herb Tahini Sauce:

  • In a food processor, combine tahini, herbs, garlic, lemon juice, and salt. Blend until smooth, then slowly add water (start with ¼ cup) until the sauce is pourable but still thick. Taste and adjust seasoning if needed.

Make the Sumac Onions:

  • Toss sliced red onions with sumac, lemon juice, olive oil, and chopped parsley. Let marinate while preparing the rest of the recipe.

Make the Meat Topping:

  • In a food processor, pulse together the red bell pepper, red onion, garlic, tomato, parsley, until finely chopped. Strain any excess moisture.
  • In a large bowl, mix the ground meat with turmeric, cumin, paprika, dried mint, sumac, and salt. Add the strained vegetable mixture and mix until well combined.

Roll and Assemble:

  • Divide the pizza dough into four equal pieces. On a floured surface, roll each piece into an 8 to 9 inch circle.
  • Spread one portion of the meat mixture evenly over each dough circle, pressing it gently into the dough and leaving a slight border around the edges.

Bake:

  • Carefully transfer each flatbread to a baking sheet or pizza stone. Bake for 10 minutes, or until the dough is crisp and the meat is fully cooked.

Garnish and Serve:

  • Top each lahmacun with chopped salad, sumac onions, a drizzle of tahini sauce, and a sprinkle of Aleppo pepper and extra sumac. Serve with lemon wedges and enjoy folded like a wrap.

Notes

    • Roll the Dough Thin: Aim for about ⅛ inch thick (8–9 inches wide). This helps the crust crisp up quickly and hold the topping well.
    • Use a Pizza Stone or Steel: Preheat it in a 450–500°F oven for at least 30 minutes to mimic the intense heat of a traditional Turkish oven.
    • Spread Meat All the Way to the Edges: Use your fingers to press the meat mixture directly onto the dough so it sticks and cooks evenly.
    • Serve Immediately: Lahmacun is best hot from the oven. Have your toppings and salad ready so you can assemble and enjoy right away.
    • Meat Options: Use all ground beef if lamb isn’t your thing, or try a 50/50 mix.
    • Dough Swaps: Use lavash or pita for a super thin base.
    • Vegetarian/Vegan: Try this vegan Lahmacun recipe, which swaps the meat for a spiced mushroom mixture.

Nutrition

Calories: 819kcal | Carbohydrates: 70g | Protein: 34g | Fat: 46g | Saturated Fat: 15g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 17g | Cholesterol: 83mg | Sodium: 1487mg | Potassium: 724mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1760IU | Vitamin C: 51mg | Calcium: 92mg | Iron: 7mg

Argentinian Style Tuna Empanadas

· 3 Comments

These Argentinian-style tuna empanadas are packed with bold flavors and filled with tuna, olives, and egg, wrapped in golden flaky dough. Serve them with a bright, garlicky chimichurri to bring all the flavors together in one perfect bite!

Tuna empanadas with green chimichurri.
[feast_advanced_jump_to]

About This Recipe

Empanadas are one of Argentina’s most beloved street foods, with regional variations across the country. While beef empanadas are the most traditional filling, tuna empanadas (empanadas de atún) are especially popular along the coast. These hand pies are filled with a flavorful mix of tuna, olives, and hard-boiled egg, ingredients that are common in Argentinian cuisine and seasoned with a spice blend of paprika, oregano, and pepper.

To keep things simple, I use pre-made empanada discs, which bake up beautifully golden and crisp. If you can’t find them, puff pastry works as an easy alternative! Served with a bright and herbaceous chimichurri, these empanadas are a delicious nod to Argentina’s rich culinary tradition.

📋 Ingredients

Ingredients for tuna empanadas, including onion, garlic, olives and hard boiled egg.
  • Tuna: Use good-quality canned tuna in olive oil or water, drained well for the best texture.
  • Onion & bell peppers: Use yellow onions and sweet red or orange bell peppers to add sweetness to the mixture.
  • Tomato paste: Adds a touch of umami and richness to the mixture.
  • Green olives: Classic in Argentinian empanadas, they bring briny, salty flavor. Black olives or capers can be substituted.
  • Hard-boiled egg: To boil eggs, place eggs in a pot and cover with cold water. Bring to a boil, then turn off the heat and cover the pot. Let sit for 10–12 minutes, then transfer eggs to a bowl of ice water to cool before peeling.
  • Empanada seasoning: This empanada seasoning is a smoky, slightly spicy blend of paprika, oregano, and pepper. If unavailable, make your own with:
    • 1 teaspoon paprika, ½ teaspoon oregano, ¼-½ teaspoon Aleppo pepper, pinch of salt.
  • Empanada dough discs: Pre-made 5-inch round discs are the easiest option, but puff pastry can be used instead.
  • Chimichurri: A vibrant sauce made with parsley, garlic, lemon juice, and olive oil that brightens the heartier flavors.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Dough Alternative: If you can’t find empanada discs, use puff pastry and cut out 4- to 5-inch circles with a round cookie cutter.
  • Olives & Briny Additions: Swap green olives for black olives or capers for a different flavor profile.
  • Seasoning Variations: Instead of empanada seasoning, try using my Sazon spice blend for extra depth. If unavailable, make your own spice blend with:
    • 1 teaspoon paprika, ½ teaspoon oregano, ¼-½ teaspoon Aleppo pepper, pinch of salt.

⏲️ Instructions

Saute onion, bell peppers, sundried tomatoes and olives before adding the mixture to tuna.

Saute the Vegetables. Heat oil in a pan over medium heat and saute onion and bell peppers until softened, about 3–4 minutes. Stir in tomato paste, add green olives and empanada seasoning and saute for another 1–2 minutes. Remove from heat and let cool slightly.

Add the olive and bell pepper mixture to the flaked tuna and chopped hard boiled eggs and mix to combine.

Mix the Filling. In a large bowl, combine the drained tuna and chopped hard-boiled egg. Add the sautéed onion mixture and gently mix everything together. Taste and adjust seasoning if needed.

Add a tablespoon sized amount of the tuna mixture into the center of the empanada dough.

Add Filling. Place a tablespoon or two of filling onto the center of each empanada disc

Use a fork to crimp and seal the edges of the empanadas.

Form the Empanadas. Fold in half and press the edges to seal. Use a fork to crimp the edges or fold them over in a traditional repulgue style.

Brush egg wash on to the folded empanadas.

Brush with Egg Wash. Whisk an egg with water and brush the empanadas with the eggwash.

Tuna, egg and olive mixture inside the empanadas.

Bake. Bake the empanadas at 375°F (190°C) for 20-25 minutes, or until golden brown and crisp and serve with herb chimichurri.

How to Make Tuna Empanadas (Video)

📍 Recipe Tips

  • Don’t overfill the empanadas. Only fill with 1-2 tablespoons of the filling, too much filling can cause leaks while baking.
  • Seal the edges well. Use a fork to crimp the edges, no need for fancy crimping techniques unless you want to!
  • Taste the filling before assembling. Adjust seasoning as needed while the mixture is still in the bowl.

Serving Suggestions

These tuna empanadas pair beautifully with other South American flavors. Try serving them 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.

Tuna empanadas with green chimichurri.
Print Recipe
5 from 2 votes

Tuna Empanadas

These Argentinian-style tuna empanadas are filled with tuna, olives, and egg, wrapped in flaky dough, and served with a bright, garlicky chimichurri.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Appetizer, Snack
Cuisine: Argentinian, Latin
Keyword: easy tuna empanadas, tuna empanadas
Servings: 10 empanadas
Author: Samantha Ferraro

Equipment

Ingredients

For the Empanadas:

  • 1 tablespoon olive oil
  • ½ small onion finely diced
  • 2-3 mini bell peppers finely diced
  • 1 tablespoon tomato paste optional
  • ¼ cup green olives chopped
  • 1 heaping tablespoon Full Olive empanada seasoning or substitute with 1 teaspoon paprika, ½ teaspoon dried oregano, ½ teaspoon black pepper, and a pinch of cayenne
  • 2 5 oz cans tuna, drained
  • 1 hard-boiled egg chopped
  • 10-12 store-bought empanada discs
  • 1 egg + 1 teaspoon water beaten (for egg wash)

For the Herb Salsa:

US Customary - Metric

Instructions

Prepare the Filling:

  • Heat olive oil in a pan over medium heat. Add the diced onion and bell peppers, sautéing until softened, about 3-4 minutes.
  • Stir in the tomato paste and cook for another minute to develop its flavor.
  • Add the chopped green olives and empanada seasoning, stirring to coat. Cook for another 1-2 minutes, then remove from heat.
  • In a large bowl, combine the drained tuna and chopped hard-boiled egg. Add the sautéed onion mixture and gently mix everything together. Taste and adjust seasoning if needed.

Assemble the Empanadas:

  • Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  • Spoon about 1–2 tablespoons of filling into the center of each dough disc. Fold the dough over to form a half-moon shape and press the edges to seal. Use a fork to crimp the edges or fold them over in a traditional Argentinian repulgue (braided edge) style.
  • Brush the tops with egg wash and Bake for 20-25 minutes, or until golden brown and crisp.

Make the Herb Salsa and Serve

  • In a small bowl, whisk together olive oil, parsley, lemon juice, and garlic. Season with salt and pepper to taste.
  • Serve the warm empanadas with the herb salsa on the side. Enjoy!

Video

Notes

    • Don’t overfill the empanadas. Only fill with 1-2 tablespoons of the filling, too much filling can cause leaks while baking.
    • Seal the edges well. Use a fork to crimp the edges, no need for fancy crimping techniques unless you want to!
    • Dough Alternative: If you can’t find empanada discs, use puff pastry and cut out 4- to 5-inch circles with a round cookie cutter.
    • Seasoning Variations: Instead of empanada seasoning, try using my Sazon spice blend for extra depth. Or make your own spice blend with:
      • 1 teaspoon paprika, ½ teaspoon oregano, ¼-½ teaspoon Aleppo pepper, pinch of salt.
    • Olives & Briny Additions: Swap green olives for black olives or capers for a different flavor profile.

Matzo Stuffed Tomatoes Provencal

· Leave a Comment

Inspired from the classic flavors of Tomatoes Provencal, this Passover version uses crushed matzo in place of breadcrumbs and is flavored with aromatic herbes de Provence and Parmesan cheese to bring it all together.

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

About This Recipe

Tomatoes Provençal is a simple recipe with minimal ingredients. Inspired by Julia Child’s version, this Passover adaptation swaps breadcrumbs for ground matzo while keeping all the classic herbaceous flavors.

Before roasting, the tomatoes are filled with a savory mixture of crushed matzo, herbes de Provence, garlic, and Parmesan cheese. As they cook, the tomatoes soften and become sweeter, while the herb blend perfumes the dish and the Parmesan forms a golden crust, creating a perfectly savory bite.

📋 Ingredients

Ingredients for tomatoes provencal with herbes de Provence, garlic and Parmesan.
  • Fresh Tomatoes: Choose medium to large vine-ripened tomatoes, as they hold the herb-Parmesan stuffing best.
  • Matzo: During Passover, matzo crackers are used which are crushed into a breadcrumb consistency. If you don't celebrate Passover, substitute with panko breadcrumbs or gluten free panko breadcrumbs.
  • Herbes de Provence: This spice mixture is the star of the recipe! Herbes de Provence is a blend of dried rosemary, dried thyme and sometimes dried tarragon. The mixture is fragrant and aromatic and is what gives the tomatoes provencal it's distinct flavors.
  • Parmesan Cheese: This is a hard Italian cheese that can be found cut in wedges or already grated. Parmesan cheese adds a nutty, savory depth to the tomato stuffing.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Not just for Passover – Swap matzo with panko breadcrumbs for a year-round version.
  • Herb substitute – If herbes de Provence isn’t available, use ¼ teaspoon each of dried oregano, thyme, and basil.

⏲️ Instructions

Mix the crushed up matzo or breadcrumbs with grated garlic, Parmesan cheese and herbes de provence.

Make the Mixture: In a bowl, mix the ground matzo (or panko) with water to moisten. Stir in herbes de Provence, Parmesan, grated garlic, salt, and pepper.

Hollow out the tomato halves and place them in an oiled baking dish.

Prep the Tomatoes: Cut tomatoes in half and scoop out the seeds and juice. Arrange tomatoes cut-side up in a lightly oiled baking dish and sprinkle with salt.

Fill the tomato halves with herbed crumb mixture and top with grated parmesan cheese and drizzle of olive oil.

Stuff the Tomatoes: Evenly distribute the mixture into the tomatoes, pressing gently to fill. Garnish with additional parmesan cheese and drizzle of olive oil.

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

Bake the Tomatoes: Bake for 22-25 minutes, until tomatoes soften and the topping turns golden brown. Garnish with parsley and serve warm or at room temperature.

📍 Recipe Tips

  • Make the matzo mixture ahead – Prepare the filling in advance and store it separately to streamline cooking.
  • Prep the filling in advance – The matzo mixture can be made ahead and stored separately until ready to stuff the tomatoes.
Stuffed tomatoes provencal with herbes de Provence, Parmesan cheese and crisp crumb filling.

Serving Suggestions

These matzo-stuffed tomatoes pair well with a variety of dishes, making them a great addition to a Passover meal or a simple weeknight dinner. Try serving them alongside:

More Flavorful Passover 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.

Tomatoes provencal with herbes de provence and parmesan cheese.
Print Recipe
5 from 2 votes

Matzo Stuffed Tomatoes Provencal

This Passover version of tomatoes Provencal uses crushed matzo, herbes de provence and Parmesan and stuffed into tomatoes.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizer, Main Course, Side Dish
Cuisine: French, Jewish
Keyword: roasted tomatoes provencal, stuffed tomatoes, tomatoes provencal
Servings: 4 servings
Calories: 101kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

  • 3 medium-large vine tomatoes halved, seeds and juice removed
  • 2 matzo crackers finely ground
  • 2 tablespoons water
  • 1 tablespoon herbes de Provence
  • 2 garlic cloves finely chopped or grated
  • ¼ cup freshly grated Parmesan + more for garnish
  • Salt and pepper to taste
  • Olive oil for drizzling
  • Chopped parsley for garnish
US Customary - Metric

Instructions

  • Arrange tomato halves cut-side up on a lightly oiled baking sheet. Sprinkle with salt.
  • In a bowl, mix ground matzo with water to moisten. Stir in herbes de Provence, Parmesan, grated garlic, salt, and pepper.
  • Evenly distribute the mixture into the tomatoes, pressing gently to fill and garnish with more Parmesan cheese.
  • Drizzle with olive oil and bake for 22-25 minutes, until tomatoes soften and the topping turns golden brown.
  • Garnish with parsley and serve warm or at room temperature.

Notes

    • Not just for Passover – Swap matzo with panko breadcrumbs for a year-round version.
    • Herb substitute – If herbes de Provence isn’t available, use ¼ teaspoon each of dried oregano, thyme, and basil.
    • Make-ahead tip – Prepare the matzo mixture in advance and store it separately until ready to use.
    • Make the matzo mixture ahead – Prepare the filling in advance and store it separately to streamline cooking.
    • Prep the filling in advance – The matzo mixture can be made ahead and stored separately until ready to stuff the tomatoes.

Nutrition

Calories: 101kcal | Carbohydrates: 17g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 106mg | Potassium: 254mg | Fiber: 2g | Sugar: 3g | Vitamin A: 855IU | Vitamin C: 14mg | Calcium: 107mg | Iron: 2mg

This recipe was originally shared on What Jew Wanna Eat in March, 2013. It has been updated (with permission) in March 2025 with the full recipe and nutritional information.

Argentinian Beef Milanesa Sandwich

· 1 Comment

This crispy Steak Milanesa Sandwich is a must-try if you love bold flavors and crunchy textures. A golden, breaded beef cutlet is layered chimichurri, tangy pickled onions, fresh veggies, and creamy mayo for the perfect bite.

Argentinian beef milanesa sandwich is layered with chimichurri, pickled onions and fresh veggies.
[feast_advanced_jump_to]

About This Recipe

Milanesa sandwiches are a staple in Argentina, featuring crispy breaded beef cutlets on soft rolls with a variety of toppings. If you’ve tried my Milanesa Napolitana, this is another delicious way to enjoy it!

This version is all about bold flavors with crunchy fried beef cutlets, savory chimichurri, tangy pickled onions, and fresh toppings come together for an incredibly satisfying sandwich.

📋 Ingredients

  • Beef Cutlets (Milanesa): Thinly pounded, breaded, and fried chuck roast is a flavorful, well-marbled cut that turns crispy and tender. This is a great way to use up leftover cutlets from Milanesa Napolitana as well.
  • Rolls: A soft but sturdy roll works best, such as French rolls, or even brioche buns to hold everything together.
  • Kewpie Mayo: Adds a creamy richness that balances the crispy beef and smoky chimichurri.
  • Chimichurri: This sandwich has a spoonful of savory mustard chimichurri that takes the sandwich to the next level!
  • Pickled Onions: These add brightness and crunch, cutting through the richness of the beef and mayo.
  • Lettuce & Tomatoes: Shredded lettuce adds a crisp bite, and deep red, ripe tomatoes bring freshness and juiciness. Be sure to season the tomatoes with a little salt!

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Meat Options: If you don’t have beef milanesa, you can use a breaded chicken or pork cutlets instead.
  • Rolls: Use any bread you like, such as brioche buns for a softer bite or a baguette for a crispier texture.
  • Cheese Variation: Some Milanesa sandwiches include melted cheese; you can add sliced provolone or mozzarella for extra richness.
  • Different Chimichurri: If you don’t have mustard chimichurri, a classic chimichurri or even a spicy aioli would work well.
  • Extra Toppings: Try adding avocado slices, a fried egg, or even a drizzle of hot sauce for a little heat.

⏲️ Instructions

Marinate the pounded steaks in an egg mixture seasoned with garlic and parsley.

Marinate the Beef: In a shallow dish, whisk together eggs, garlic, and parsley and marinate the steaks for at least 10 minutes.

Press the beef cutlet into panko breadcrumbs, evenly coating on both sides.

Bread the Cutlets: Press the steaks into Panko breadcrumbs, coating both sides well.

Fry the beef milanesa in batches for 2-3 minutes per side until golden brown.

Fry the Cutlets: Heat about ½ inch of oil in a skillet over medium-high heat. Fry each cutlet for 2-3 minutes per side, until golden brown and crisp. Once fried, immediately season the with salt.

Layer the beef milanesa sandwich with lettuce, tomatoes, pickled onions and chimichurri.

Assemble the Sandwich: Spread mayo on both sides of the roll and layer with sliced beef Milanesa, drizzle of chimichurri and top with shredded lettuce, tomato slices, and pickled onions. Close, slice in half, and enjoy!

📍 Recipe Tips

  • Pound the Beef Evenly: This ensures the cutlets cook quickly and evenly.
  • Fry in Batches: Avoid overcrowding the pan to keep the oil at the right temperature.
  • Toast the Bread: Lightly toasting the roll prevents it from getting soggy.
  • Assemble Just Before Serving: This keeps the cutlet crispy and the veggies fresh.
  • Leftover Milanesa Steaks: Store in an airtight container in the fridge for up to 3 days. Reheat in a 375°F oven for 10 minutes or in an air fryer at 350°F for 5-7 minutes until crispy.
  • Make Ahead: Bread the steaks ahead of time and refrigerate them (uncooked) for up to 24 hours before frying.
Steak milanesa sandwich with pickled onions and chimichurri.

Serving Suggestions

  • French Fries: A classic side for any Milanesa sandwich. Serve with extra chimichurri for dipping!
  • Simple Green Salad: A fresh arugula salad with lemon vinaigrette balances the richness of the sandwich.
  • Pickles & Olives: A small side of briny pickles or olives complements the flavors beautifully.
  • Argentinian Malbec: Pair this sandwich with a bold Argentinian Malbec, its deep fruit flavors complement the crispy beef and tangy toppings beautifully.

Similar Recipes FSRI Block

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

Beef milanesa sandwich layered with chimichurri and pickled onions.
Print Recipe
5 from 1 vote

Beef Milanesa Sandwich

A favorite in Argentina, this crispy beef Milanesa Sandwich features crisp breaded beef cutlets, savory chimichurri, tangy pickled onions, and fresh veggies layered on a soft roll.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Argentinian
Keyword: argentinian milanesa sandwich, milanesa sandwich, steak milanesa sandwich
Servings: 2 sandwiches
Calories: 772kcal
Author: Samantha Ferraro

Equipment

Ingredients

For the Milanesa Steak (Makes Just Enough for Sandwiches):

  • ¾ pound chuck roast sliced into 3-4 thin steaks
  • 2 eggs
  • 2 cloves garlic finely chopped
  • ¼ cup parsley finely chopped
  • 1 cup Panko breadcrumbs
  • Salt to taste
  • Neutral oil for frying

For the Sandwich (Makes 2 Sandwiches):

  • 2 sandwich rolls
  • 2 tablespoons Kewpie mayo
  • 1 Milanesa steak fried and sliced
  • 2-4 tablespoons chimichurri
  • 1 cup shredded iceberg lettuce
  • 1 Roma tomato sliced and seasoned with salt and pepper
  • 2 tablespoons pickled onions
US Customary - Metric

Instructions

Make the Milanesa Steak:

  • Place each steak between two sheets of plastic wrap and pound with a meat mallet until about ¼ inch thick.
  • In a shallow dish, whisk together eggs, garlic, and parsley. Add the steaks, ensuring they are fully coated. Marinate for at least 10 minutes.
  • Remove the steaks from the egg mixture, letting the excess drip off, then press into Panko breadcrumbs, coating both sides well.
  • Heat about ½ inch of neutral oil in a skillet over medium-high heat. Fry each cutlet for 2-3 minutes per side until golden brown and crispy.
  • Transfer to a wire rack-lined baking sheet to drain, then immediately season with salt while still hot.

Assemble the Sandwich (Makes 2 Sandwiches):

  • Lightly toast the sandwich rolls and spread Kewpie mayo on both sides.
  • Slice 1 Milanesa steak into strips and divide it between the two rolls.
  • Drizzle 1-2 tablespoon of chimichurri over each sandwich.
  • Top with shredded iceberg lettuce, sliced tomatoes (seasoned with salt and pepper), and about 1 tablespoon of pickled onions per sandwich.
  • Close the sandwiches, slice in half, and serve with French fries.

Notes

  • Pound the Beef Evenly: This ensures the cutlets cook quickly and evenly.
  • Fry in Batches: Avoid overcrowding the pan to keep the oil at the right temperature.
  • Toast the Bread: Lightly toasting the roll prevents it from getting soggy.
  • Assemble Just Before Serving: This keeps the cutlet crispy and the veggies fresh.
  • Leftover Milanesa Steaks: Store in an airtight container in the fridge for up to 3 days. Reheat in a 375°F oven for 10 minutes or in an air fryer at 350°F for 5-7 minutes until crispy.
  • Make Ahead: Bread the steaks ahead of time and refrigerate them (uncooked) for up to 24 hours before frying.

Nutrition

Calories: 772kcal | Carbohydrates: 57g | Protein: 49g | Fat: 38g | Saturated Fat: 12g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 287mg | Sodium: 829mg | Potassium: 941mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1340IU | Vitamin C: 17mg | Calcium: 191mg | Iron: 8mg

Matzo Brei with Cinnamon Pears

· Leave a Comment

Matzo brei is a nostalgic Passover dish, and this version takes inspiration from the warm, spiced flavors of apple pie. Soft, cinnamon-sautéed pears are layered on top, adding a deliciously sweet contrast to the tender, eggy matzo scramble.

Matzo brei topped with sauteed cinnamon pears.
[feast_advanced_jump_to]

About This Recipe

Classic matzo brei is a childhood favorite of mine and something that my grandfather made every Passover.

This sweet version is inspired by the flavors of apple pie, by topping the matzo brei with warm, cinnamon-sautéed pears. The combination of soft, spiced fruit with the lightly scrambled matzo and eggs makes for a satisfying and slightly sweet breakfast that’s perfect for Passover.

📋 Ingredients

Ingredients for sweet matzo brie with pears, vanilla extract and brown sugar.
  • Matzo – The base of the dish, matzo softens when soaked in water, giving it the perfect texture for cooking. Be sure to squeeze out excess water before mixing with eggs.
  • Eggs – Help bind the matzo together and create a fluffy texture. Use fresh eggs for the best results.
  • Butter – Adds richness and enhances the flavor of both the pears and the matzo brei. You can use oil or a dairy-free butter.
  • Pears – They bring a natural sweetness and soft texture to the dish. Choose ripe but firm pears for the best results.
  • Brown Sugar – Enhances the caramelization of the pears and adds warmth to the dish.
  • Cinnamon – A key spice that complements the pears and adds that apple-pie-like flavor.
  • Vanilla Extract – Adds a subtle depth of flavor and enhances the sweetness of the dish.
  • Salt – A pinch helps balance the sweetness and brings out the flavors of the other ingredients.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Use Apples Instead of Pears: Swap out the pears for diced apples to get a more traditional apple pie flavor.
  • Try Different Spices: Add nutmeg, allspice, or even a pinch of orange zest for extra depth.
  • Make It Dairy-Free – Use oil or dairy-free butter for a dairy-free version.
  • Add Toppings – Drizzle with honey, maple syrup, or chopped nuts.

⏲️ Instructions

Saute the caramelized pears until the pears are tender.

Sauté the Pears: Heat a medium skillet over medium heat and melt butter. Add the pears, brown sugar, cinnamon, and salt and sauté for 5-7 minutes until the pears soften. Transfer to a bowl and set aside. Wipe the skillet clean.

Break up the matzo and submerge in water to soften.

Soak the Matzo: Break the matzo into pieces and place them in a bowl filled with water. Let soak for 5-10 minutes until softened, then drain and squeeze out excess water.

Add sugar and spices to the egg and matzo mixture.

Mix the Batter: Add the whisked eggs, vanilla extract, and brown sugar to the softened matzo. Stir until well combined.

Cook the sweet matzo brei in a buttered skillet.

Cook the Matzo Brei: Heat the butter in the skillet over medium heat. Add the matzo mixture and scramble for 3-5 minutes, stirring occasionally, until the eggs are set but still soft.

Top the matzo brei with the sauteed cinnamon pears.

Serve: Divide the matzo brei between two plates and top with the sautéed pears and drizzle of pan sauce. Serve warm.

📍 Recipe Tips

  • Soak the Matzo Properly: Let the matzo sit in water for about 5-10 minutes until soft, but don’t over-soak.
  • Squeeze Out Excess Water: After soaking, gently press out the extra moisture so the matzo isn’t too wet when mixed with the eggs.
  • Gentle Scramble: The matzo brei should be soft and fluffy, not dry, so cook just until the eggs are set.
Sweet matzo brei topped with sweet brown sugar cinnamon pears.

Serving Suggestions

This matzo brei makes a delicious Passover breakfast or brunch. Here are some ways to serve it:

More Matzo 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.

Sweet matzo brei with caramelized pears.
Print Recipe
No ratings yet

Matzo Brei with Caramelized Pears

This matzo brei is inspired by the flavors of apple pie, with caramelized pears sautéed in cinnamon and butter. The warm, spiced flavors make it a comforting and slightly sweet dish, perfect for Passover breakfast.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast, Brunch
Cuisine: Jewish
Keyword: classic matzo brei, sweet matzo brei
Servings: 2 servings
Calories: 421kcal
Author: Samantha Ferraro

Equipment

Ingredients

Sautéed Pears

Matzo Brei

US Customary - Metric

Instructions

  • Sauté the Pears: Heat a medium skillet over medium heat and add the butter. Once melted, add the cubed pears, brown sugar, cinnamon, and salt. Sauté for 5-7 minutes, stirring occasionally, until the sugar dissolves and the pears soften. Transfer to a bowl and set aside. Wipe the skillet clean.
  • Prepare the Matzo: Break the matzo into small pieces and place them in a wide bowl filled with water. Let soak for 5-10 minutes until softened. Drain and gently squeeze out excess water.
  • Mix the Batter: Add the whisked eggs, vanilla extract, and brown sugar to the softened matzo. Stir until well combined.
  • Cook the Matzo Brei: Heat the butter in the skillet over medium heat. Add the matzo mixture and scramble for 3-5 minutes, stirring occasionally, until the eggs are set but still soft.
  • Serve: Divide the matzo brei between two plates and top with the sautéed pears and drizzle of pan sauce. Serve warm.

Notes

    • Soak the Matzo Properly: Let the matzo sit in water for about 5-10 minutes until soft, but don’t over-soak.
    • Squeeze Out Excess Water: After soaking, gently press out the extra moisture so the matzo isn’t too wet when mixed with the eggs.
    • Gentle Scramble: The matzo brei should be soft and fluffy, not dry, so cook just until the eggs are set.
    • Serving Suggestions:

Nutrition

Calories: 421kcal | Carbohydrates: 61g | Protein: 9g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 194mg | Sodium: 157mg | Potassium: 321mg | Fiber: 7g | Sugar: 28g | Vitamin A: 634IU | Vitamin C: 8mg | Calcium: 64mg | Iron: 2mg

Persian Jeweled Rice

· 21 Comments

Persian Jeweled Rice is a stunning dish, filled with fragrant saffron, warm spices, crunchy nuts, and sweet dried fruit. Traditionally served at celebrations, it’s as beautiful as it is delicious, especially with the crispy, golden tahdig at the bottom that everyone fights over!

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

About This Recipe

Persian Jeweled Rice, or Javaher Polow, is a stunning dish traditionally served at weddings and celebrations. With golden saffron-infused rice, sweet candied orange peel, plump dried fruits, and crunchy nuts, every bite is a perfect balance of flavors and textures.

But the real prize? The tah-dig, the crispy, golden layer of rice at the bottom of the pot. Achieving the perfect tah-dig requires patience, but it's worth it. This crunchy layer is the part that everyone fights over, making it the most treasured piece of the dish.

This dish isn’t just food, it’s a celebration on a plate, as beautiful as it is delicious.

Jeweled Persian Rice Ingredients

Ingredients for Persian jeweled rice with almonds, dried fruit and saffron.
  • Basmati Rice: My absolute favorite brand is India Gate. The grains are long and incredibly light and fragrant. You can sometimes find it in specialty stores and easily online.
  • Dried Fruit: Dried apricots and golden raisins are used in this version of jeweled rice, though other options are chopped dried dates and currants.
  • Nuts: Slivered almonds and chopped pistachios. Use either one or the other or a combination of both like in this recipe.
  • Saffron: A pinch of saffron is added to water at the start of prepping so it has time to bloom. I also highly recommend this saffron water if you don't have saffron threads.
  • Spices: Turmeric and cardamom is added to the jeweled rice giving a gorgeous golden hue and aromatic flavor.
  • Orange Peel: Fresh orange peel is sliced into matchsticks and candied ina. simple syrup along with the carrot.
  • Carrot: One fresh carrot, peeled and cut into matchsticks is added for texture and color and candied in a simple syrup along with the orange peel.
  • Yogurt: Mixed with some of the par cooked rice, the yogurt helps create a crispy layer at the bottom of the pot.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

Persian Jeweled Rice is beautifully versatile, and you can easily adjust the ingredients to suit your preferences or what you have on hand. Here are some great swaps and variations.

  • Dried Fruit Substitutions: Swap apricots for dried cherries, cranberries, or dates. Use currants or barberries (zereshk) for a tangy twist.
  • Nut Variations: Instead of almonds and pistachios, try walnuts, cashews, or hazelnuts. For a nut-free option, use toasted sunflower or pumpkin seeds.
  • Spice Adjustments: Add a pinch of cinnamon or allspice for extra warmth. For a subtle floral note, include a dash of rose water when cooking the dried fruit.
  • Extra Garnishes: Top with fresh pomegranate seeds for extra pop of color.

How to Make Persian Jeweled Rice

Soak the basmati rice before cooking.

Prep the Rice: Rinse the rice several times until the water runs clear. Soak in fresh water with a pinch of salt for 20 minutes.

Par cook the rice util the outside is tender and the middle is still firm

Cook the Rice: Bring a large pot of water to a boil. Add the drained rice and cook for 7-8 minutes, until the grains are soft on the outside but still firm inside. Drain and set aside.

Make the candied orange peel and carrots with ½ cup of sugar and water.

Make the Candied Orange & Carrots: In a small pot, to a boil sugar and water and add the peel and carrot strips. Reduce heat to low, and simmer for 15 minutes. Drain and set aside.

Saute sliced onion with turmeric until lightly caramelized.

Saute the Onion: In a skillet, melt butter and olive oil. Add the sliced onion and cook until caramelized, about 10 minutes. Stir in the turmeric.

Saute the dried fruit, nuts and sautéed onions together.

Cook the Nuts & Dried Fruit: Add the dried apricots, golden raisins, red raisins, cumin, and cardamom. Mix in the candied orange and carrots, almonds and pistachios and drizzle in 1 tablespoon of saffron water and toss everything together.

Layer the saffron rice yogurt layer on the bottom of the pot, this will be the tahdig layer.

Assemble the Tahdig Layer: In another pot, melt butter and olive oil. Meanwhile, in a small bowl, ¼ cup of the cooked rice with the yogurt and 1 tablespoon saffron water. Spread this mixture evenly on the bottom of the pot—this will form the crispy tahdig.

Use a stick to poke several holes into the jeweled rice so steam can escape.

Layer the Rice: Add ⅓ of the remaining rice, followed by ⅓ of the fruit and nut mixture. Repeat until everything is used. Poke several holes in the rice to allow steam to escape. Drizzle the remaining saffron water over the top.

Wrap a towel around the lid of the pot, to absorb excess moisture from the Persian rice.

Cook the Rice: Wrap the lid in a clean kitchen towel, place it tightly on the pot, and cook over low heat for 28-30 minutes. The towel will absorb excess moisture, ensuring a crispy bottom.

Persian jeweled rice with crispy tahdig.

Serve the Jeweled Rice: Once the rice is done, scoop the rice and fruit mixture onto a platter. Use a flexible spatula to remove the tahdig (crispy rice) from the bottom of the pot and break it into pieces. Serve alongside the jeweled rice and garnish with chopped herbs.

📍Tips for Making Persian Rice

  • Basmati rice is essential for this dish, it has the right texture and aroma. Other varieties won’t yield the same results.
  • Rinse and soak for the best texture: Washing the rice several times and soaking it for at least 20 minutes removes excess starch, resulting in fluffier, lighter grains.
  • Customize the mix-ins! Try adding dried cherries, currants, dates or fresh pomegranate seeds.
  • Tah-dig tip: Low and slow cooking is key to getting that golden, crispy crust at the bottom. Be patient—it’s worth it!
Persian jeweled rice with saffron tahdig and dried fruit.

What to Serve with Persian Jeweled Rice

Persian Jeweled Rice pairs beautifully with bold Mediterranean flavors. Serve it with spiced meats, roasted vegetables, or refreshing drinks for a colorful feast.

Proteins:

Sides & Drinks:

More Flavorful Rice 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.

Colorful jeweled rice with saffron and dried fruit and nuts.
Print Recipe
4.80 from 20 votes

Persian Jeweled Rice

Persian Jeweled Rice is a vibrant dish with fluffy basmati rice, warm spices, crunchy nuts, sweet dried fruit, and, of course, the crispy tahdig everyone loves!
Prep Time45 minutes
Cook Time45 minutes
Total Time1 hour 30 minutes
Course: Main Course, Side Dish
Cuisine: Mediterranean, Middle Eastern, Persian
Keyword: jeweled rice, Persian jeweled rice, Persian rice
Servings: 8 servings
Calories: 570kcal
Author: Samantha Ferraro
Cost: $15

Equipment

Ingredients

For the Rice

  • 2 cups basmati rice
  • Kosher salt as needed
  • Generous pinch of saffron soaked in ¼ cup hot water
  • 2 tablespoons yogurt
  • 2 tablespoons olive oil for the tahdig (crispy rice bottom)
  • 2 tablespoons butter for the tahdig (crispy rice bottom)

For the Candied Orange Peel & Carrots

  • 1 orange
  • 1 carrot peeled and cut into matchsticks
  • ½ cup sugar
  • ½ cup water

For the Nut & Dried Fruit Mixture

US Customary - Metric

Instructions

Prep the Rice

  • Rinse the rice several times until the water runs clear. Soak in fresh water with a pinch of salt for 20 minutes.
  • Bring a large pot of water to a boil. Add the drained rice and cook for 7-8 minutes, until the grains are soft on the outside but still firm inside. Drain and set aside.

Make the Candied Orange Peel & Carrots

  • Using a vegetable peeler, remove the orange peel in long strips, avoiding the bitter white pith. Slice into thin strips and rinse several times to reduce bitterness.
  • In a small saucepan, bring the sugar and water to a boil. Add the orange and carrot strips, reduce heat to low, and simmer for 15 minutes. Drain and set aside.

Cook the Onion, Nuts & Dried Fruit

  • In a large pan, heat 1 tablespoon butter and 2 tablespoons olive oil over medium heat. Add the sliced onion and cook until caramelized, about 10 minutes, then stir in turmeric.
  • Add the dried apricots, golden raisins, red raisins, cumin, and cardamom. Stir well and cook for 2 minutes.
  • Mix in the candied orange peel and carrots, followed by the almonds and pistachios. Drizzle in 1 tablespoon of saffron water and toss everything together. Remove from heat and set aside.

Assemble & Cook the Rice

  • In a large, heavy-bottomed pot, melt the remaining 2 tablespoons of butter and olive oil over medium heat.
  • In a small bowl, mix ¼ cup of the cooked rice with the yogurt and 1 tablespoon saffron water. Spread this mixture evenly on the bottom of the pot—this will form the crispy tahdig.
  • Begin layering: Add ⅓ of the remaining rice, followed by ⅓ of the fruit and nut mixture. Repeat until everything is used, shaping the rice into a pyramid.
  • Using the handle of a wooden spoon, poke holes throughout the rice to allow steam to escape. Drizzle the remaining saffron water over the top.
  • Wrap the lid in a clean kitchen towel, place it tightly on the pot, and cook over low heat for 28-30 minutes. The towel will absorb excess moisture, ensuring a crispy bottom.

Serve & Enjoy

  • Gently scoop the rice and fruit mixture onto a platter.
  • Use a flexible spatula to remove the tahdig (crispy rice) from the bottom of the pot and break it into pieces. Serve alongside the jeweled rice and garnish with chopped herbs.

Notes

  • Basmati rice is essential for this dish, it has the right texture and aroma. Other varieties won’t yield the same results.
  • Rinse and soak for the best texture: Washing the rice several times and soaking it for at least 20 minutes removes excess starch, resulting in fluffier, lighter grains.
  • Customize the mix-ins! Try adding dried cherries, currants, dates or fresh pomegranate seeds.
  • Tah-dig tip: Low and slow cooking is key to getting that golden, crispy crust at the bottom. Be patient—it’s worth it!

Nutrition

Calories: 570kcal | Carbohydrates: 86g | Protein: 11g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 52mg | Potassium: 699mg | Fiber: 6g | Sugar: 38g | Vitamin A: 2108IU | Vitamin C: 12mg | Calcium: 105mg | Iron: 2mg

Traditional Bolognese Sauce

· 8 Comments

Rich, hearty, and slow-simmered to perfection, this traditional Bolognese sauce is packed with layers of flavor from ground beef and pork, aromatic vegetables, red wine, and a touch of milk for creaminess. Made low and slow, this sauce is a true labor of love!

Pork and beef bolognese served with tagliatelle pasta.
[feast_advanced_jump_to]

About This Recipe

Bolognese, or Ragù alla Bolognese, is a classic Italian meat sauce that originated in Bologna, Italy. Unlike a typical marinara, Bolognese is slow-cooked with a combination of ground meat, tomatoes, wine, and milk, creating a rich and velvety sauce.

The milk is a key ingredient, adding a subtle creaminess and helping to tenderize the meat as it simmers. This recipe stays true to tradition with its slow-simmered depth of flavor, making it perfect for pasta, lasagna, or even as a topping for Bolognese pizza.

📋 Ingredients

Ingredients for bolognese sauce including ground pork, ground beef, red wine, milk and vegetables.
  • Mirepoix (Carrots, Celery, Onion, Garlic): This finely chopped blend of vegetables adds a sweet and savory base to the sauce. The smaller the chop, the more they melt into the sauce!
  • Ground Beef & Pork: The combination of these two meats gives the sauce depth and richness. Pork adds a touch of sweetness and fat, while beef brings a robust flavor.
  • Tomato Paste & Crushed Tomatoes: Tomato paste adds concentrated umami and depth, while crushed tomatoes create a hearty, saucy consistency.
  • Milk: A classic addition to traditional Bolognese, milk tenderizes the meat and gives the sauce a velvety texture.
  • Red Wine: Adds depth and complexity. Use a dry red like Chianti or Cabernet Sauvignon. If you prefer not to use wine, substitute with beef broth.
  • Parmesan Rind: As the sauce simmers, the the rind softens, infusing the sauce with a savory, cheesy flavor. Remove it before serving.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Different Proteins: Swap out the beef and pork for ground chicken or turkey for a lighter version.
  • White Bolognese: Skip the tomatoes entirely and use white wine, and a splash of broth for a creamy, tomato-free variation.
  • Vegetarian Option: Try lentils or finely chopped mushrooms for a plant-based twist.

⏲️ Instructions

Finely chop the onions, carrots and celery in a food processor.

Prepare the Mirepoix: Add the chopped carrots, onion, and celery to a food processor and pulse until very finely chopped.

Saute the chopped vegetables until moisture has evaporated.

Sauté the Vegetables: Heat a large Dutch oven over medium-high heat and add olive oil and butter. Once the butter melts, add the vegetables and cook for 3-5 minutes until softened.

Cook the ground beef and pork with the chopped vegetables.

Add Garlic & Brown the Meat: Stir in the chopped garlic and cook for 1 minute. Add the ground pork and beef, and cook for 8-10 minutes until mostly browned.

Add milk into the bolognese and let the milk reduce and thicken the meat sauce.

Add Spices & Liquids: Add spices and sauté for 30 seconds, add tomato paste and cook for another 30 seconds to 1 minute until it deepens in color. Pour in the milk and reduce for 3-5 minutes. Pour in the red wine and let it reduce for another 2-3 minutes.

Cook the bolognese sauce util thickened and reduced.

Simmer the Sauce: Add crushed tomatoes, Parmesan rind and bay leaves and salt Bring the sauce to a gentle boil, then reduce to a simmer and cover partially with a lid. Simmer for 1-3 hours until thickened.

Pork and beef bolognese served with tagliatelle pasta.

Serve & Garnish: Plate the cooked pasta and sauce and garnish with freshly grated Parmesan cheese.

📍 Recipe Tips

  • Save Your Pasta Water: Before draining your pasta, reserve about 1 cup of the starchy water. It helps loosen the sauce if needed while keeping it silky and cohesive.
  • Toss the Pasta with the Sauce: Instead of just spooning sauce over pasta, toss everything together in the pot. This allows the sauce to cling to every bite!
  • Slow & Low is the Way to Go: Let the sauce simmer for at least an hour—ideally longer, to develop deep, rich flavors.
  • Make it Ahead for Even More Flavor: Bolognese tastes even better the next day! Store it in the fridge overnight and reheat gently on the stovetop.
Bolognese sauce with pork, beef and Parmesan.

Serving Suggestions

Bolognese is best served with a hearty pasta like linguine or tagliatelle, and don't forget the crusty bread to scoop up every last bit of sauce. Start with tomato garlic confit or chopped antipasto salad and for dessert, keep it classic with mini cannoli cups for a sweet finish.

To round out the meal, pour a glass of Chianti or Sangiovese, both perfect matches for the deep flavors of the sauce.

More Delicious Pasta Recipes

Looking for more classic Italian recipes? Try my Eggplant Parmesan  or Vodka Pink Sauce.

Bolognese sauce recipe with pasta and topped with grated Parmesan cheese.
Print Recipe
4.82 from 38 votes

Traditional Bolognese Sauce with Ground Beef and Pork

This rich and hearty Bolognese sauce is slow-simmered with beef, pork, red wine, and milk, creating a deeply flavorful, velvety sauce perfect for pasta.
Prep Time15 minutes
Cook Time3 hours 20 minutes
Total Time3 hours 35 minutes
Course: Main Course
Cuisine: Italian
Keyword: bolognese recipe, bolognese sauce, traditional bolognese recipe
Servings: 8 servings
Calories: 551kcal
Author: Samantha Ferraro

Equipment

Ingredients

US Customary - Metric

Instructions

  • Prepare the Mirepoix: Add the chopped carrots, onion, and celery to a food processor and pulse until very finely chopped.
  • Sauté the Vegetables: Heat a large Dutch oven or pot over medium-high heat and add olive oil and butter. Once the butter melts, add the finely chopped vegetables and cook for 3-5 minutes until softened and slightly translucent.
  • Add Garlic & Brown the Meat: Stir in the chopped garlic and cook for 1 minute until fragrant. Add the ground pork and beef, breaking them up with a spatula. Cook for 8-10 minutes until mostly browned.
  • Toast the Spices & Tomato Paste: Stir in the dried oregano and red pepper flakes, sautéing for 30 seconds. Add the tomato paste and cook for another 30 seconds to 1 minute, stirring, until it deepens in color and caramelizes slightly.
  • Deglaze with Milk & Wine: Make a well in the center of the pot and pour in the milk. Let it simmer and reduce for 3-5 minutes, stirring occasionally to prevent burning. Pour in the red wine and let it reduce for another 2-3 minutes.
  • Simmer the Sauce: Stir in the crushed tomatoes, and nestle in the Parmesan rind and bay leaves and season with salt. Bring the sauce to a gentle boil, then reduce to a low simmer. Cover partially with a lid, leaving a small opening.
  • Slow Cook: Simmer the bolognese for at least 1 hour, stirring occasionally. For the best flavor, let it cook for up to 3 hours, stirring to prevent sticking.
  • Cook the Pasta & Finish the Sauce: Cook the pasta according to package instructions, reserving about 1 cup of the starchy pasta water. Stir some of the sauce into the drained pasta, adding pasta water as needed to loosen the sauce.
  • Serve & Garnish: Plate the pasta and sauce, garnishing with freshly grated Parmesan cheese.

Notes

    • Save Your Pasta Water: Before draining your pasta, reserve about 1 cup of the starchy water. It helps loosen the sauce if needed while keeping it silky and cohesive.
    • Toss the Pasta with the Sauce: Instead of just spooning sauce over pasta, toss everything together in the pot. This allows the sauce to cling to every bite!
    • Slow & Low is the Way to Go: Let the sauce simmer for at least an hour—ideally longer, to develop deep, rich flavors.
    • Make it Ahead for Even More Flavor: Bolognese tastes even better the next day!  Store it in the fridge overnight and reheat gently on the stovetop.
    • Serving Suggestions:  Start with tomato garlic confit or antipasto salad, and finish with mini cannoli cups.

Nutrition

Calories: 551kcal | Carbohydrates: 33g | Protein: 26g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 740mg | Potassium: 904mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3047IU | Vitamin C: 14mg | Calcium: 126mg | Iron: 4mg

Chocolate Matzo Toffee

· 1 Comment

This Chocolate Matzo Toffee is always a crowd favorite! Crisp matzo gets coated in buttery toffee, topped with melted chocolate, and finished with crunchy nuts, flaky sea salt, or your favorite toppings.

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

About This Recipe

If you’ve never had Matzo Toffee (aka matzo crack) before, get ready to fall in love! This sweet, salty, and crunchy treat is made with crisp matzo, buttery caramel toffee, and melty chocolate, then finished with a sprinkle of flaky sea salt, toasted nuts or whatever toppings you love. It’s ridiculously easy to make, and the best part? You don’t need a candy thermometer or any fancy techniques. Just melt, bake, spread, and enjoy!

This recipe is especially popular for Passover, but honestly, I make it year-round. It’s great for gifting, snacking, or just keeping a stash in the fridge for when that sweet tooth kicks in!

📋 Ingredients

Ingredients for matzo toffee, including vanilla extract, brown sugar and butter.
  • Matzo: This unleavened cracker is the base of the recipe. It stays crisp even under the toffee and chocolate, making the perfect sweet-and-salty bite. You can use plain, whole wheat, or even gluten-free matzo.
  • Butter & Brown Sugar: These melt together to create a rich, caramel-like toffee that hardens into a perfect sweet-and-salty layer.
  • Vanilla Extract: Enhances the caramel notes in the toffee and rounds out the flavor.
  • Chocolate Chips: I use semisweet chocolate chips, but dark or milk chocolate works too!
  • Chopped Nuts: Adds crunch and a nutty contrast to the sweet toffee. Pecans, almonds, walnuts, or pistachios all work great. Give them a light toast on the stove top for even more flavor.
  • Flaky Sea Salt – A little sprinkle balances the sweetness and enhances all the flavors. My favorite salts are Jacobsen sea salt or Fleur De Sel that have lovely texture.
  • Optional Toppings: Add toasted coconut, toasted sliced almonds, or even rainbow sprinkles for a fun twist!

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

Want to switch things up? Here are some fun ways to make this recipe your own:

  • Try a flavored toffee: Add a pinch of cinnamon, almond extract, or even a splash of bourbon to the toffee mixture.
  • Use different chocolate: Dark, milk, or white chocolate all work! You can also drizzle melted white chocolate on top.
  • Swap the nuts: Try pistachios, hazelnuts, or even crushed pretzels for extra crunch or potato chips for a fun twist.
  • Make it dairy-free: Use dairy-free butter and chocolate to make a vegan-friendly version.

⏲️ Instructions

Combine butter and brown sugar and bring to a boil to make the toffee sauce.

Make the toffee. In a saucepan over medium heat, melt the butter and brown sugar, whisking until smooth and thick, about 3-5 minutes. Stir in the vanilla extract.

Bake the matzo toffee until toffee begins to thicken on the matzo.

Bake the matzo. Pour the toffee over the matzo, spreading it evenly with a spatula. Bake for 10-12 minutes at 350°F, until the toffee is bubbling and caramelized.

While the matzo toffee is still hot, sprinkle chocolate chips on top and spread into an even layer.

Add the chocolate. Remove matzo from oven and immediately scatter chocolate chips on top. Let sit for 1-2 minutes, then spread the melted chocolate evenly.

Sprinkle toppings onto the matzo toffee, such as sea salt, sprinkles, toasted almonds and toasted coconut.

Finish with toppings. Sprinkle chopped nuts, flaky sea salt, and any optional toppings over the melted chocolate. Refrigerate or freeze until the chocolate hardens. Once set, break into pieces and enjoy!

📍 Recipe Tips

  • Use a lined baking sheet. Line your baking sheet with parchment paper for easier cleanup and less sticking.
  • Let the chocolate melt before spreading. After baking, sprinkle the chocolate chips over the hot toffee and let them sit for 1-2 minutes before spreading. This helps them soften and spread more smoothly.
  • Chill for easy breaking. Once topped, place the tray in the freezer for 15-20 minutes to help the chocolate set quickly and make it easier to break into pieces.
  • Storage tips. Matzo Toffee keeps well in an airtight container at room temperature or in the fridge for 3-5 days—though it rarely lasts that long!
Chocolate matzo toffee topped with sea salt, toasted almonds, coconut and sprinkles.

Serving Suggestions

Chocolate Matzo Toffee makes the perfect sweet treat for Passover! Serve it as a light dessert after a meal of Herb and Citrus Roasted Salmon or alongside Roasted Carrots with Pomegranate for a colorful holiday spread. It also pairs well with Roasted Eggplant with Tahini or Matzo and Herbed Stuffed Tomatoes for a mix of sweet and savory flavors. However you serve it, this crispy, chocolatey treat is sure to disappear fast!

More Recipes with Matzo

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

Chocolate matzo toffee topped with sea salt, nuts and coconut.
Print Recipe
5 from 1 vote

Chocolate Matzo Toffee

This Matzo Toffee is always a crowd favorite! Crisp matzo gets coated in buttery toffee, topped with melted chocolate, and finished with crunchy nuts, flaky sea salt, or your favorite toppings.
Prep Time5 minutes
Cook Time20 minutes
Chilling30 minutes
Total Time55 minutes
Course: Dessert, Snack
Cuisine: Jewish
Keyword: chocolate matzo toffee, matzo toffee recipe
Servings: 10 servings
Calories: 523kcal
Author: Samantha Ferraro

Ingredients

  • 4 sheets of matzo
  • 1 cup 2 sticks unsalted butter
  • 1 cup brown sugar packed
  • 1 teaspoon vanilla extract
  • 1 ½ cups semisweet or dark chocolate chips
  • ½ cup chopped nuts such as almonds, pecans, or walnuts
  • 1 teaspoon Flaky sea salt add more, if desired

Optional Toppings:

  • ¼ cup unsweetened shredded coconut toasted
  • ¼ cup sliced almonds toasted
  • 2 tablespoons rainbow sprinkles
US Customary - Metric

Instructions

  • Preheat the oven to 350°F (175°C). Line a baking sheet with foil and place the matzo in a single layer. Set aside.
  • Make the toffee: In a saucepan over medium heat, melt the butter and brown sugar, whisking until smooth and thick, about 3-5 minutes. Stir in the vanilla extract.
  • Bake the matzo: Pour the toffee over the matzo, spreading it evenly with a spatula. Bake for 10-12 minutes, until the toffee is bubbling and caramelized.
  • Add the chocolate: Remove from the oven and immediately scatter the chocolate chips over the hot toffee. Let sit for 1-2 minutes, then spread the melted chocolate evenly.

Prepare optional toppings:

  • Toasted coconut: In a dry skillet over medium heat, toast the shredded coconut, stirring frequently, until lightly golden. Remove immediately.
  • Toasted sliced almonds: In a dry skillet over medium heat, toast the almonds, stirring occasionally, until golden and fragrant. Remove immediately.
  • Finish with toppings: While the chocolate is still warm, sprinkle chopped nuts, flaky sea salt, and any optional toppings (toasted coconut, toasted almonds, or rainbow sprinkles) over the melted chocolate.
  • Chill and serve: Refrigerate or freeze for a few minutes until the chocolate hardens. Once set, break into pieces and enjoy!

Notes

  • Use a lined baking sheet. Line our baking sheet with parchment paper for easier cleanup and less sticking.
  • Let the chocolate melt before spreading. After baking, sprinkle the chocolate chips over the hot toffee and let them sit for 1-2 minutes before spreading. This helps them soften and spread more smoothly.
  • Chill for easy breaking. Once topped, place the tray in the freezer for 15-20 minutes to help the chocolate set quickly and make it easier to break into pieces.
  • Storage tips. Matzo Toffee keeps well in an airtight container at room temperature or in the fridge for 3-5 days—though it rarely lasts that long!

Nutrition

Calories: 523kcal | Carbohydrates: 49g | Protein: 5g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 245mg | Potassium: 256mg | Fiber: 4g | Sugar: 34g | Vitamin A: 582IU | Vitamin C: 0.1mg | Calcium: 55mg | Iron: 3mg

Mediterranean Roasted Eggplant with Tahini

· 30 Comments

If you love bold flavors, this Mediterranean roasted eggplant will be your new favorite recipe! Roasted until irresistibly soft, the eggplant is seasoned with warm spices and finished with creamy tahini, crispy chickpeas, and za’atar for a vibrant, flavor-packed dish!

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

About This Recipe

This Mediterranean roasted eggplant with tahini is packed with bold flavors, warm spices and incredible textures. The roasted eggplant becomes irresistibly soft, while the lemon slices char and caramelize for a bright, tangy bite. Crispy chickpeas add crunch, roasted beets bring a touch of sweetness and a generous drizzle of creamy tahini sauce ties everything together.

Inspired by baba ghanoush, this mediterranean eggplant dish layers cumin, coriander, sumac, and za’atar for a deep, earthy warmth. Completely vegan and effortless, everything roasts at the same temp, making it as easy as it is flavorful. Serve it as a stunning main or pair it with Mediterranean yellow rice, either way, its bold flavors and pops of color make this a true showstopper!

📋 Ingredients

Ingredients for Mediterranean roasted eggplant with tahini, chickpeas and warm spices.
  • Eggplant – Look for firm, glossy eggplants with smooth skin and no soft spots. Smaller eggplants tend to be less bitter and have fewer seeds.
  • Lemon – Thinly sliced lemons roast alongside the eggplant, caramelizing for a bright, tangy bite.
  • Chickpeas – Use canned or cooked chickpeas, but be sure to dry them well before roasting for maximum crispiness.
  • Tahini – A creamy sesame paste that ties everything together. For the best flavor, use a high-quality tahini that’s smooth and pourable. Here’s my go-to tahini sauce recipe!
  • Beets – Roast your own for the sweetest, most flavorful result! Simply wrap whole beets in foil and roast until fork-tender, then peel and cube.
  • Mediterranean Spices – Warm, earthy spices like cumin, coriander, sumac, and za’atar add layers of bold flavor. Learn more about Mediterranean spices here!

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Other Toppings: Add a sprinkle of pomegranate seeds or drizzle of pomegranate molasses for a sweet-tart contrast. Take inspiration from Turkish style eggplant dip and add roasted peppers.
  • Different Herbs: Use different herbs to garnish, such as cilantro or mint.
  • Tahini Sauce: Customize your tahini sauce with different flavors, like lemon herb tahini for a fresh, zesty twist or avocado tahini for extra creaminess.

⏲️ Instructions

Cut slits into the flesh of the eggplant.

Prep the eggplant. Place eggplant halves cut-side up. Using a knife, cut diagonal slits into the flesh, being careful not to pierce the skin.

Brush olive oil onto the eggplant and season with cumin, coriander and top with lemon slices.

Season and roast the eggplant. Brush eggplant with olive oil, season with cumin, coriander, and salt and top with lemon slices. Roast for 40-45 minutes until the eggplant is very soft.

Season chickpeas with olive oil, paprika and cumin and roast at 425 degrees Fahrenheit for 20 minutes until crispy.

Roast the chickpeas. On a baking sheet, toss chickpeas with olive oil, cumin, paprika, salt, and pepper. Roast at 425°F for 20-25 minutes, shaking the pan halfway through, until crispy.

Serve the roasted eggplant on a platter and garnish with za'atar, sumac, tahini and roasted chickpeas.

Assemble and serve. Drizzle tahini sauce over the roasted eggplant and top with crispy chickpeas, roasted beets (if using), za’atar, sumac, olive oil drizzle and chopped parsley.

📍 Recipe Tips

  • Test the eggplant for doneness. It should be completely soft when pierced with a fork.
  • Roast everything at 425°F: Chickpeas take about 25 minutes, while eggplant needs 40-45 minutes for the best texture.
  • Roasted Beets: If using large raw beets, cut them in half and wrap them in foil, then roast at 425°F until a knife slides in easily. Once cool, peel and chop into cubes for the perfect sweet contrast to the savory eggplant.
  • Tahini Sauce Tips: If your tahini sauce thickens in the fridge, whisk in a bit of water to thin it out. Store in an airtight container (like a mason jar) for up to 5 days.
Mediterranean roasted eggplant is seasoned with warm spices and garnished with tahink, chickpeas and lemon.

Serving Suggestions

This Mediterranean roasted eggplant pairs beautifully with a variety of bold and vibrant sides. Drizzle Zhoug sauce over the top for a spicy, herby kick, or sumac onions for a tangy crunch.

For a bright and refreshing side, pair it with Israeli chopped salad. If you’re making it a full meal, Persian jeweled rice adds stunning color and flavor.

More Eggplant Recipes to Try

Mediterranean roasted eggplant with creamy tahini, za'atar and crispy chickpeas.
Print Recipe
4.91 from 21 votes

Mediterranean Roasted Eggplant with Tahini and Chickpeas

This Mediterranean roasted eggplant is a vibrant, flavor-packed vegan dish with spiced eggplant, bright lemon, crispy chickpeas, and a creamy tahini drizzle.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Mediterranean, Middle Eastern
Keyword: Mediterranean roasted eggplant recipe, roasted eggplant with tahini
Servings: 4 servings
Calories: 399kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

For the Eggplant

  • 2 large eggplants cut in half lengthwise (or quarters if very large)
  • 2-3 tablespoons olive oil
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon kosher salt
  • 1 lemon very thinly sliced

For the Roasted Chickpeas

For the Tahini Sauce

Optional: Roasted Beets

  • 2 medium beets cooked and cubed (see roasting instructions below)

Additional Toppings

US Customary - Metric

Instructions

Roast the Eggplant

  • Preheat oven to 425°F and line a baking sheet with parchment paper.
  • Place eggplant halves cut-side up. Using a knife, cut diagonal slits into the flesh, being careful not to pierce the skin.
  • Brush with olive oil, then season with cumin, coriander, and salt. Top with thin lemon slices.
  • Roast for 40-45 minutes until the eggplant is very soft and a fork easily pierces through.

Roast the Chickpeas

  • On a separate baking sheet, toss chickpeas with olive oil, cumin, paprika, salt, and pepper.
  • Roast at 425°F for 20-25 minutes, shaking the pan halfway through, until crispy.

(Optional) Roast the Beets

  • If using fresh beets, preheat oven to 400°F.
  • Wrap whole beets in foil and place them on a baking sheet.
  • Roast for 45-60 minutes, depending on size, until a knife easily pierces through.
  • Let cool, then peel and cut into cubes.

Make the Tahini Sauce

  • In a bowl or food processor, whisk together tahini, lemon juice, coriander, cumin, and salt.
  • Slowly add water, one tablespoon at a time, until the sauce reaches a smooth, spoonable consistency (similar to honey).

Assemble & Serve

  • Spoon tahini sauce over the roasted eggplant.
  • Top with crispy chickpeas, cubed roasted beets (if using), za’atar, sumac, and chopped parsley.
  • Drizzle with additional olive oil and serve warm.

Notes

    • Test the eggplant for doneness. It should be completely soft when pierced with a fork.
    • Roast everything at 425°F: Chickpeas take about 25 minutes, while eggplant needs 40-45 minutes for the best texture.
    • Tahini Sauce Tips: If your tahini sauce thickens in the fridge, whisk in a bit of water to thin it out. Store in an airtight container (like a mason jar) for up to 5 days.
    • Serving Suggestions:  Drizzle Zhoug sauce over the top for a spicy, herby kick, or add a spoonful of sumac onions for a tangy contrast. Serve alongside  Israeli chopped salad and if you’re looking to make this a full meal, Persian jeweled rice is a stunning choice!

Nutrition

Calories: 399kcal | Carbohydrates: 35g | Protein: 10g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Sodium: 629mg | Potassium: 914mg | Fiber: 13g | Sugar: 14g | Vitamin A: 381IU | Vitamin C: 25mg | Calcium: 89mg | Iron: 4mg

Slow Cooker Brisket with Red Wine and Onions

· 10 Comments

This slow cooker brisket with red wine is a tender, flavorful take on classic Jewish-style brisket. It’s slow-cooked in a rich, tangy tomato sauce until the meat is perfectly tender and the onions melt into the sauce.

Slow cooker brisket with red wine and onions.
[feast_advanced_jump_to]

About This Recipe

This slow cooker brisket is my take on the classic Jewish-style brisket many of us grew up with, where Heinz chili sauce and Lipton onion soup mix were pantry staples.

But instead of relying on store-bought mixes, I broke those flavors down using pantry staples like paprika, dried onion, and a sweet tomato sauce with red wine to bring all those big flavors together. As the brisket slow cooks, the onions melt into the sauce, creating a thick, deeply savory and slightly tangy glaze that only gets better with time.

This slow cooker brisket is perfect to serve as a main course for Passover or Hanukkah, pairing beautifully with Roasted Carrots with Pomegranate or other Passover recipes. Serve it with my Mom’s Potato Latkes for the ultimate holiday pairing!

Ingredients

Ingredients for slow cooker brisket with red wine, onions, tomato sauce and spices.
  • Brisket (Flat Cut) – A leaner cut that slices beautifully after slow cooking. If using the point cut, expect a richer texture with more marbling.
  • Onions – As they cook, they break down and naturally thicken the sauce. Slicing them thinly ensures even cooking.
  • Red Wine – Adds depth and richness. Use a dry red like Cabernet or Merlot, or substitute with extra beef broth for an alcohol-free version.
  • Tomato Sauce & Paste – Creates a sweet, tangy base while helping the sauce thicken and develop deeper flavor.
  • Apple Cider Vinegar – Balances the sweetness with a bit of acidity, giving the sauce its signature sweet-and-sour taste.
  • Brown Sugar – Rounds out the acidity from the tomatoes and vinegar.
  • Dried Onion Flakes & Paprika – A homemade nod to the classic Lipton onion soup mix, adding layers of savory, smoky flavor.
  • Worcestershire Sauce – A punch of umami that deepens the sauce and complements the beef.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Brisket Cuts: This recipe uses the flat cut, which slices neatly and benefits from slow cooking. The point cut has more marbling and can be used for extra richness but may shred more than slice.
  • Heat Level: Add more red pepper flakes or a dash of cayenne for extra spice.
  • Wine Substitute: Swap red wine for beef broth for an alcohol-free version.
  • Classic Shortcut: For a more traditional approach, replace the sauce ingredients with 1 bottle of Heinz chili sauce and 1 packet of Lipton onion soup mix mixed with beef broth.

⏲️ Instructions

Season the brisket with salt and pepper on all sides.

Season the Brisket. Dry the brisket with paper towels and season with salt and pepper on all sides.

Mix the tomato sauce with the spices, brown sugar and apple cider vinegar.

Make the Sauce. In a bowl, add the tomato sauce, apple cider vinegar, brown sugar, spices and Worcestershire and mix well.

Layer the seasoned brisket on top of sliced onions in the slow cooker.

Layer the Brisket. Line the bottom of the slow cooker with half of the sliced onions, then place the seasoned brisket on top.

Layer the sliced onions on top of the brisket in the slow cooker.

Pour the Sauce. Pour the sauce over the brisket and layer the other half of the sliced onions.

Cooked slow cooker brisket in a sweet and sour tomato sauce.

Cook the Brisket. Cook the brisket on low for 7-8 hours or on high for 5-6 hours. Once it's ready, a fork should slide in and out with little resistance

Slice the slow cooked brisket.

Slice Brisket and Serve. Once done, remove the brisket from the sauce and slice into ½ inch slices. Serve with the red wine sauce and onions and garnish with parsley.

📍 Recipe Tips

  • Skim the Fat: Towards the end of cooking, use a spoon to remove excess fat from the surface of the sauce for a cleaner, richer flavor.
  • Reheating Tip: If not serving right away, place the sliced brisket back into the sauce to keep it moist and flavorful.
  • Check for Doneness: The brisket is ready when a fork slides in and out easily. If it still feels tough, let it cook longer until fully tender.
Red wine slow cooker brisket with onions.

Serving Suggestions

This slow cooker brisket is a perfect centerpiece for Passover, pairing beautifully with vibrant sides like Roasted Kabocha Squash with Pomegranate and Tahini or a warm bowl of Lemon Saffron Matzo Ball Soup to start the meal. For a classic pairing, serve it alongside mashed potatoes or a simply roasted vegetables. If you have leftovers, shred the brisket for Brisket Tacos for an unexpected but delicious post-holiday meal.

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.

Slow cooker brisket recipe in a sweet and sour tomato sauce.
Print Recipe
4.68 from 28 votes

Slow Cooker Brisket with Red Wine and Onions

This slow cooker brisket with red wine is a tender, flavorful take on classic Jewish-style brisket. It’s slow-cooked in a rich, tangy tomato sauce until the meat is perfectly tender and the onions melt into the sauce.
Prep Time10 minutes
Cook Time8 hours
Total Time8 hours 10 minutes
Course: Main Course
Cuisine: Jewish
Keyword: brisket with onions, brisket with red wine, slow cooker brisket, slow cooker jewish brisket
Servings: 6 servings
Calories: 457kcal
Author: Samantha Ferraro
Cost: $20

Equipment

Ingredients

Brisket

Sauce

To Thicken Sauce

US Customary - Metric

Instructions

  • Season the brisket. Pat the brisket dry with paper towels and season generously with salt and pepper on all sides.
  • Layer the onions and brisket. Place half of the sliced onions in the bottom of the slow cooker, then set the brisket on top.
  • Make the sauce. In a bowl, whisk together the beef stock, tomato sauce, red wine, apple cider vinegar, tomato paste, brown sugar, dried onion flakes, Worcestershire sauce, garlic powder, paprika, and red pepper flakes (if using).
  • Cook the brisket. Pour the sauce over the brisket, then top with the remaining onions. Cover and cook on low for 7-8 hours or high for 5-6 hours, until the brisket is fork-tender.
  • Skim excess fat. In the last hour of cooking, use a spoon to skim off any excess fat from the sauce.
  • Slice the brisket. Remove the brisket from the slow cooker and transfer it to a cutting board. Let it rest for a few minutes, then slice against the grain into ½-inch thick slices.
  • Thicken the sauce. (optional) In a small bowl, mix 1 tablespoon cornstarch with 1-2 tablespoons water until smooth. Stir it into the sauce in the slow cooker and let it cook for a few more minutes until slightly thickened.
  • Serve. Place the sliced brisket back into the sauce to keep warm, or serve immediately, spooning the sauce and onions over the top. Garnish with chopped parsley.

Notes

    • Skim the fat: Towards the end of cooking, use a spoon to remove excess fat from the surface of the sauce for a cleaner, richer flavor.
    • Reheating tip: If not serving right away, place the sliced brisket back into the sauce to keep it moist and flavorful.
    • Check for doneness: The brisket is ready when a fork slides in and out easily. If it still feels tough, let it cook longer until fully tender.
    • Classic Shortcut: For a more traditional approach, replace the sauce ingredients with 1 bottle of Heinz chili sauce and 1 packet of Lipton onion soup mix mixed with beef broth.
  •  
  •  

Nutrition

Calories: 457kcal | Carbohydrates: 20g | Protein: 50g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 141mg | Sodium: 1413mg | Potassium: 1276mg | Fiber: 2g | Sugar: 12g | Vitamin A: 683IU | Vitamin C: 10mg | Calcium: 57mg | Iron: 6mg

Milanesa Napolitana (Argentinian Fried Beef Cutlets)

· 1 Comment

Crispy, golden breaded beef cutlets topped with marinara, prosciutto, and melty mozzarella, Milanesa Napolitana is Argentina’s answer to chicken parmesan, and it’s absolutely delicious!

Beef milanesa napolitana topped with prosciutto, mozzarella and pesto.
[feast_advanced_jump_to]

About This Recipe

Milanesa Napolitana is a beloved dish in Argentina, featuring a crispy, breaded beef cutlet topped with marinara, ham (or prosciutto), and melted cheese, then finished under the broiler for the perfect bubbly, golden top. The name "Milanesa" comes from its Italian roots—brought over by Italian immigrants—and is similar to the cotoletta alla milanese, a breaded veal cutlet from Milan. Over time, it evolved in Argentina, where beef is king, and Milanesa Napolitana became a popular variation.

You’ll find many versions of this dish across Argentina, from home kitchens to steakhouses, often served with French fries, mashed potatoes, or a simple salad. My take uses a final topping of Basil Almond Pesto as a fresh, herby finishing touch.

📋 Ingredients

Ingredients for milanesa napolitana, including panko breadcrumbs, sliced beef chuck, marinara sauce and mozzarella.
  • Chuck Roast: A flavorful, well-marbled cut that becomes tender when pounded thin and holds up well to frying and toppings.
  • Egg Marinade: Whisking eggs with chopped garlic and fresh parsley creates a flavorful marinade that helps the breadcrumb coating adhere but also infuses the beef with delicious flavor.
  • Panko Breadcrumbs: Creates a light, crispy crust. You can also use regular breadcrumbs for a finer texture.
  • Neutral Oil: Use a high-heat oil, such as avocado oil or vegetable oil that can handle multiple batches of shallow frying.
  • Marinara Sauce: Use your favorite store-bought or homemade sauce.
  • Prosciutto: Traditionally, Milanesa Napolitana is layered with thin slices of deli ham, but prosciutto adds a delicious slightly salty layer that pairs beautifully with the cheese and marinara.
  • Mozzarella Cheese: Melts beautifully under the broiler, giving the dish its signature gooey, cheesy topping.
  • Pesto (optional, for finishing): Use a homemade basil pesto or this delicious premade Argentinian pesto for an herby, garlicky kick that brings everything together.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Meat Options: Traditionally, this dish is made with beef, but you can also use chicken, pork, or veal.
  • Cheese: Mozzarella is classic, but provolone or fontina would also be delicious.
  • Toppings: Swap prosciutto for sliced deli ham, or even a slice of roasted red pepper for a vegetarian twist.

⏲️ Instructions

Marinate the pounded steaks in an egg mixture seasoned with garlic and parsley.

Marinate the Steak: In a shallow dish, whisk together eggs, garlic, and parsley. Add the steak and marinate for at least 10 minutes.

Press the beef cutlet into panko breadcrumbs, evenly coating on both sides.

Bread the Cutlets: Remove steaks from the egg mixture, allowing excess to drip off, then press into Panko breadcrumbs, coating both sides well.

Fry the beef milanesa in batches for 2-3 minutes per side until golden brown.

Fry the Cutlets: Heat about ½ inch of oil in a skillet over medium-high heat. Fry each cutlet for 2-3 minutes per side, until golden brown and crisp.

Transfer the fried beef milanesa onto a wire rack placed over a baking sheet, to drain excess oil.

Drain Cutlets: Transfer the beef cutlets to a wire rack-lined baking sheet to drain.

Spread marinara onto the fried beef cutlet and top with prosciutto and mozzarella.

Assemble: Arrange the cutlets on a smaller baking sheet and top each with marinara sauce, slice of prosciutto, and mozzarella.

Spread pesto on top of beef milanesa and serve with mashed potatoes.

Broil and Serve: Place the milanesa under the broiler for 2-3 minutes, until the cheese is melted. Garnish with pesto and serve with mashed potatoes or your favorite side.

📍 Recipe Tips

  • Pound the Beef: Use a meat mallet (or rolling pin) to pound the steaks to about ¼ inch thick. This tenderizes the beef and ensures even cooking.
  • Fry in batches: Avoid overcrowding the pan and fry 1-2 cutlets at a time, which helps keep the coating crispy and the oil hot.
  • Bread the steaks ahead of time: After coating the beef in breadcrumbs, place them on a baking sheet in a single layer, cover, and refrigerate for up to 24 hours before frying. This helps the coating adhere better and saves time when cooking.
  • Reheat for best texture: To keep the cutlet crispy, reheat in an oven at 375°F for 10-12 minutes or in an air fryer at 350°F for 5-7 minutes until warmed through.
Beef milanesa napolitana are fried beef cutlets layered with marinara, mozzarella and ham, or prosciutto.

Serving Suggestions

Milanesa Napolitana is traditionally served with potatoes. Try pairing it with creamy mashed potatoes, a bright lemon rice pilaf, or a fresh arugula salad for balance.

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.

Milanesa napolitana served with creamy mashed potatoes.
Print Recipe
5 from 1 vote

Milanesa Napolitana (Argentinian Fried Beef Cutlets)

Crispy, breaded beef cutlets topped with marinara, prosciutto, and melty mozzarella, Milanesa Napolitana is a classic Argentinian dish with Italian roots.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Main
Cuisine: Argentinian, Italian
Keyword: beef milanesa, beef milanesa napolitana, milanesa napolitana
Servings: 6 servings
Calories: 599kcal
Author: Samantha Ferraro

Equipment

Ingredients

  • 1 ½ pounds chuck roast sliced into 6 steaks
  • 4 eggs
  • 4 cloves garlic finely chopped
  • ¼ cup finely chopped Italian parsley plus more for garnish
  • 2 cups Panko breadcrumbs
  • Neutral oil for frying
  • ¾ cup marinara sauce 2 tablespoons per cutlet
  • 6 slices prosciutto
  • 12 ounces mozzarella sliced (about 2 ounces per cutlet)
  • 6 tablespoons pesto
US Customary - Metric

Instructions

  • Prep the Meat: Place each steak between two sheets of plastic wrap and pound with a meat mallet until about ¼ inch thick.
  • Marinate the Steak: In a shallow dish, whisk together eggs, garlic, and parsley. Add the steaks, ensuring they are fully coated. Cover and marinate for at least 10 minutes (or up to 2 hours in the fridge).
  • Bread the Cutlets: Remove steaks from the egg mixture, allowing excess to drip off, then press into Panko breadcrumbs, coating both sides well.
  • Fry the Cutlets: Heat about ½ inch of oil in a skillet over medium-high heat. Fry each cutlet for 2-3 minutes per side, until golden brown and crisp. Transfer to a wire rack-lined baking sheet to drain.
  • Assemble & Broil: Preheat the broiler. Arrange the cutlets on a smaller baking sheet and top each with 2 tablespoons of marinara sauce, 1 slice of prosciutto, and 2 ounces of mozzarella.
  • Broil for 2-3 minutes, until the cheese is melted and bubbly.
  • Finish & Serve: Top each cutlet with 1 tablespoon of pesto and garnish with chopped parsley. Serve hot, with mashed potatoes or your favorite side.

Notes

  • Pound the Beef: Use a meat mallet (or rolling pin) to pound the steaks to about ¼ inch thick. This tenderizes the beef and ensures even cooking.
  • Fry in batches: Avoid overcrowding the pan and fry 1-2 cutlets at a time, which helps keep the coating crispy and the oil hot.
  • Bread the steaks ahead of time: After coating the beef in breadcrumbs, place them on a baking sheet in a single layer, cover, and refrigerate for up to 24 hours before frying. This helps the coating adhere better and saves time when cooking.
  • Reheat for best texture: To keep the cutlet crispy, reheat in an oven at 375°F for 10-12 minutes or in an air fryer at 350°F for 5-7 minutes until warmed through.

Nutrition

Calories: 599kcal | Carbohydrates: 20g | Protein: 43g | Fat: 38g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 239mg | Sodium: 977mg | Potassium: 642mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1416IU | Vitamin C: 9mg | Calcium: 398mg | Iron: 5mg

Mediterranean Crispy Rice Salad

· 3 Comments

This Mediterranean crispy rice salad is packed with flavors and textures! Warmly spiced roasted cauliflower, crunchy chickpeas, and crispy rice come together with a creamy tahini dressing for a vibrant and satisfying dish.

This Mediterranean crispy rice salad has roasted cauliflower, roasted chickpeas, dates, feta and creamy tahini dressing.
[feast_advanced_jump_to]

About This Recipe

This Mediterranean crispy rice salad transforms leftover rice into something irresistibly crisp and full of texture! It’s not your typical salad, with layers of crispy roasted chickpeas, warmly spiced cauliflower that turns golden and crunchy in the oven.

Creamy feta and quick-pickled onions are layered in and everything is drizzled with a silky and slightly sweet tahini dressing that balances all the bold flavors. With layers of savory, sweet, tangy, and creamy elements, this crispy rice salad may have a few components, but it's anything but boring!

📋 Ingredients

Ingredients for Mediterranean crispy rice salad with chickpeas, tahini and cauliflower.
  • Cauliflower: Cut the cauliflower florets into 1 inch pieces that are all roughly the same size, for even cooking and good caramelization.
  • Harissa Paste: A spicy pepper paste with North African origins. Harissa can often be found in grocery stores and online. My personal favorite is made by Mina. If you don't like spicy, try the mild harissa paste which has the same great flavor, but no heat.
  • Chickpeas: Pat them dry before roasting to ensure they turn out extra crunchy.
  • Rice: A perfect way to repurpose leftover rice. If harissa isn't available, you could make yellow Mediterranean rice that's flavored with garlic and turmeric.
  • Quick-Pickled Onions: Soak thinly sliced red onions in lime juice with a hint of honey for at least an hour to achieve a tangy-sweet balance. For an extra twist, try topping with sumac onions.
  • Tahini Dressing: When making a tahini dressing, slowly whisk in the water. It will thicken at first then become smooth and pourable.
  • Additional Toppings: Crumbled feta, chopped dates, toasted almonds, and fresh herbs not only add richness and crunch but also elevate the salad’s complexity.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Different Vegetables: Add roasted bell peppers, zucchini or roasted carrots for added crunch. Add massaged kale or arugula just before serving.
  • Vegan Version: Omit the feta or swap out with dairy-free feta and replace the honey with maple syrup or date syrup.
  • Other Nut and Seed Options: Substitute the almonds or add toasted pine nuts or chopped walnuts. If nuts aren't an option, add sunflower seeds or pepitas for extra crunch.
  • Other Additions: Add pomegranate seeds or golden raisins for a little extra sweetness.

⏲️ Instructions

Spread out the cooked rice onto a parchment lined baking sheet into an even layer.

Prep the Rice: Mix cooked rice with harissa sauce and spread in an even layer on a parchment-lined baking sheet.

Cook the cooked rice until the edges get crispy and slightly charred.

Cook the Crispy Rice: Roast the rice for 40-45 minutes, turning the pan halfway through, until crispy. Let cool slightly and break into small pieces.

Season chickpeas with cumin, coriander and salt and drizzle with olive oil and roast at 400 degrees Fahrenheit for 25 minutes until crispy.

Roast the Chickpeas: Toss chickpeas with coriander, cumin, olive oil, and salt. Spread on a baking sheet and roast for 25 minutes, shaking the pan halfway through, until crispy.

Season cauliflower florets with cumin, coriander, turmeric, salt and drizzle with olive oil and roast at 400°F for 40 minutes.

Roast the Cauliflower: Toss cauliflower florets with coriander, turmeric, cumin, olive oil, and salt. Spread on a baking sheet and roast for 40 minutes, flipping halfway through, until golden and tender.

Garnish the crispy rice salad with fresh herbs and toss to combine.

Assemble the Salad: In a large bowl, combine roasted cauliflower, roasted chickpeas, crispy rice, chopped dates, toasted almonds, crumbled feta, and pickled onions. Sprinkle with cilantro and parsley.

Drizzle tahini dressing over the Mediterranean crispy rice salad.

Add Tahini Dressing: Drizzle with half of the tahini dressing and gently toss to combine. Add more dressing if desired.

📍 Recipe Tips

  • Use Cooked and Cooled Rice – For the crispiest rice, use leftover rice that has been fully cooled. Freshly cooked rice has too much moisture and won’t crisp up as well.
  • Spread Rice in an Even Layer – When baking, make sure to spread the rice in a thin, even layer on the sheet pan. This helps maximize contact with the heat and ensures every bite gets golden and crispy.
  • Dry the Chickpeas – Pat the chickpeas completely dry before roasting. This helps them crisp up instead of steaming in the oven.
  • Roast Everything at the Same Temperature – The cauliflower, chickpeas, and rice all roast at 400°F, making it easy to cook everything together. However, check halfway through and remove anything that’s done early to prevent burning.
  • Assemble Just Before Serving – For the best texture, wait to add the pickled onions, tahini dressing, feta, and fresh herbs until just before serving. This keeps everything fresh and prevents the salad from becoming soggy.
Mediterranean crispy rice salad with chickpeas and feta.

Serving Suggestions

This crispy rice salad is hearty enough to be served as a vegetarian main dish or as a side with herb crusted salmon or chicken shawarma skewers. For extra zing, top with a handful of fresh arugula or a dollop of spicy zhoug sauce.

More Heart Salad 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.

Mediterranean crispy rice salad with feta, cauliflower and tahini dressing.
Print Recipe
5 from 3 votes

Mediterranean Crispy Rice Salad with Tahini Dressing

This Mediterranean inspired crispy rice salad is full of textures and bold flavors with roasted cauliflower, crispy chickpeas and a creamy tahini dressing.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main, Salad, Side Dish
Cuisine: Mediterranean
Keyword: crispy rice salad, Mediterranean crispy rice salad, Mediterranean rice salad
Servings: 4 servings
Calories: 618kcal
Author: Samantha Ferraro

Equipment

Ingredients

For the Roasted Cauliflower:

For the Roasted Chickpeas:

For the Crispy Rice:

For the Pickled Onions:

For the Tahini Dressing:

Additional Ingredients:

  • 4 ounces feta roughly crumbled
  • 4-5 pitted dates chopped into small pieces
  • ½ cup sliced almonds toasted
  • 2 tablespoons cilantro leaves finely chopped
  • 2 tablespoons parsley leaves finely chopped
US Customary - Metric

Instructions

  • Preheat the oven to 400°F (200°C).
  • Roast the Cauliflower: Toss cauliflower florets with coriander, turmeric, cumin, olive oil, and salt. Spread on a baking sheet and roast for 40 minutes, flipping halfway through, until golden and tender.
  • Make the Crispy Rice: Mix cooked rice with harissa sauce and spread in an even layer on a parchment-lined baking sheet. Roast for 40-45 minutes, turning the pan halfway through, until crispy. Let cool slightly and break into small pieces.
  • Roast the Chickpeas: Toss chickpeas with coriander, cumin, olive oil, and salt. Spread on a baking sheet and roast for 25 minutes, shaking the pan halfway through, until crispy.
  • Pickle the Onions: Whisk lime juice and honey in a small bowl. Add sliced onions, ensuring they are submerged, and let sit for at least 1 hour.
  • Prepare the Tahini Dressing: Whisk tahini, water, honey, and lemon juice in a bowl until smooth and is the consistency of honey.
  • Assemble the Salad: In a large bowl, combine roasted cauliflower, roasted chickpeas, crispy rice, chopped dates, toasted almonds, crumbled feta, and pickled onions. Sprinkle with cilantro and parsley. Drizzle with half of the tahini dressing and gently toss to combine. Add more dressing if desired. Serve immediately.

Notes

  • Use Cooked and Cooled Rice – For the crispiest rice, use leftover rice that has been fully cooled. Freshly cooked rice has too much moisture and won’t crisp up as well.
  • Spread Rice in an Even Layer – When baking, make sure to spread the rice in a thin, even layer on the sheet pan. This helps maximize contact with the heat and ensures every bite gets golden and crispy.
  • Dry the Chickpeas – Pat the chickpeas completely dry before roasting. This helps them crisp up instead of steaming in the oven.
  • Roast Everything at the Same Temperature – The cauliflower, chickpeas, and rice all roast at 400°F, making it easy to cook everything together. However, check halfway through and remove anything that’s done early to prevent burning.
  • Assemble Just Before Serving – For the best texture, wait to add the pickled onions, tahini dressing, feta, and fresh herbs until just before serving. This keeps everything fresh and prevents the salad from becoming soggy.

Nutrition

Calories: 618kcal | Carbohydrates: 58g | Protein: 21g | Fat: 38g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 17g | Trans Fat: 0.003g | Cholesterol: 25mg | Sodium: 1272mg | Potassium: 1038mg | Fiber: 12g | Sugar: 15g | Vitamin A: 429IU | Vitamin C: 90mg | Calcium: 318mg | Iron: 5mg

Amaretto Tiramisu

· 5 Comments

This Amaretto Tiramisu takes the classic Italian dessert to the next level with a splash of almond liqueur for a rich, nutty depth of flavor. Layers of espresso-soaked ladyfingers and velvety mascarpone cream come together for a decadent, make-ahead dessert that’s perfect for any occasion!

Amaretto tiramisu with coffee liqueur soaked ladyfingers.
[feast_advanced_jump_to]

About This Recipe

Amaretto tiramisu is a decadent twist on the classic tiramisu recipe, featuring layers of ladyfingers soaked in bold espresso and Kahlua, with the addition of smooth, nutty Amaretto.

The almond liqueur adds a subtle warmth that perfectly balances the rich mascarpone cream, creating a creamy, indulgent dessert. Tiramisu has endless variations—some use cognac or rum, but adding Amaretto takes this dessert to a whole new level. Whether you're serving it for a special occasion or simply treating yourself, this is the recipe that belongs in your repertoire.

And if you’re looking for an easier tiramisu recipe, try my Tiramisu Truffles! They have all the classic flavors you love, with a fraction of the work.

📋 Ingredients

Ingredients for amaretto tiramisu including coffee liqueur, egg yolks, amaretto liqueur and ladyfingers.
  • Large Eggs: Use the freshest ones you can find, the rich yolks make all the difference!
  • Very Strong Coffee or Espresso: Cooled. This is a great way to use up leftover morning coffee.
  • Amaretto: Almond liqueur—I use Disaronno for its smooth, nutty flavor.
  • Vanilla Extract and Almond Extract: The almond extract enhances the amaretto, and a little goes a long way! You can also use all vanilla extract if that’s what you have.
  • Mascarpone: An Italian-style cream cheese that’s softer and richer than regular block cream cheese. Most grocery stores carry it, and it’s a must for authentic tiramisu.
  • Ladyfingers: One of the most important ingredients! Use firm, dry ladyfingers so they can soak up the coffee mixture without falling apart.
  • Cocoa Powder: A light dusting of unsweetened cocoa powder is the traditional topping—wait until just before serving to keep it from absorbing moisture.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Alcohol-Free Version: Skip the Amaretto and coffee liqueur and add a splash of almond extract for a similar nutty flavor.
  • Egg-Free Tiramisu: If you prefer a version without eggs, check out this recipe for egg-free tiramisu.
  • Stronger Espresso Flavor: Use freshly brewed espresso instead of instant for a bold, authentic taste.

⏲️ Instructions

Whisk egg yolks and sugar over a double boiler until lighter yellow and thickened.

Prepare the Sabayon: Whisk the egg yolks, sugar, vanilla extract, and almond extract in a heatproof bowl until smooth. Set up a double boiler by bringing a pot of water to a simmer and placing the bowl on top, ensuring the water does not touch the bottom of the bowl.

Sabayon has gently cooked egg yolks that are whipped with sugar and vanilla extract.

Cook the Egg Mixture: Whisk constantly for about 10 minutes, until the mixture is slightly thickened and pale yellow. Remove from heat and set aside.

Whip the mascarpone cheese with amaretto liqueur and coffee liqueur.

Mix the Mascarpone Filling: In a large bowl, whisk the mascarpone, coffee liqueur, and Amaretto until smooth.

Whip heavy cream until soft peaks form.

Whip the Cream: In a separate bowl, whip the heavy cream until soft-medium peaks form (about 3-5 minutes).

Fold n the whipped heavy cream with the whipped mascarpone and sabayon.

Combine Mascarpone and Egg Mixture: Slowly drizzle the egg mixture into the mascarpone, whisking until combined. Gently fold in half of the whipped cream.

Add the sabayon with the whipped heavy cream and whipped mascarpone and fold to combine.

Fold in the Remaining Whipped Cream: Fold in the rest of the whipped cream until fully incorporated. The mixture will be slightly loose but will firm up as it chills.

Quickly dip ladyfingers in coffee that is flavored with amaretto and coffee liqueur.

Dip the Ladyfingers: In a shallow bowl, combine the cooled coffee, coffee liqueur, and Amaretto. Quickly dip each ladyfinger into the coffee mixture (both sides, but don’t soak too long).

Add the first layer of soaked ladyfingers into a casserole dish.

Add the First Layer of Ladyfingers: Arrange the dipped ladyfingers in a snug, single layer in a deep casserole dish.

Spread the first layer of tiramisu cream on top of the soaked ladyfingers.

Spread the First Layer of Mascarpone: Spread half of the mascarpone mixture evenly over the ladyfingers.

Add the second layer of soaked ladyfingers on top of the tiramisu cream.

Add the Second Layer of Ladyfingers: Repeat with a second layer of dipped ladyfingers, breaking up any pieces to fit into open spots.

Spread the final layer of tiramisu cream on top of the second layer of soaked ladyfingers.

Finish with Mascarpone and Chill: Spread the remaining mascarpone mixture on top. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.

Dust cocoa powder on top of tiramisu.

Dust with Cocoa Powder and Serve: Before serving, dust the top with cocoa powder for a classic finish.

📍 Recipe Tips

  • No raw eggs: Make a sabayon by whisking egg yolks and sugar over a double boiler. This ensures the eggs are cooked for a creamy texture and totally worth the extra step!
  • Dip quickly! Don’t soak the ladyfingers too long—just a quick dip to keep them from getting too soft.
  • Make it ahead. Tiramisu tastes even better after several hours in the fridge, allowing the flavors to meld beautifully.
  • Wait to dust! Hold off on dusting with cocoa powder until after chilling—doing it too soon can cause it to absorb moisture and alter the color and texture.
  • Don’t waste those egg whites! Use them for a soufflé, frittata, or homemade meringue.
  • Storage tip: Tiramisu stays fresh in the fridge for up to 5 days.
Creamy amaretto tiramisu with layers of lady fingers soaked in coffee and amaretto.

Serving Suggestions

Amaretto tiramisu is the perfect way to end an Italian-inspired meal! For a full menu, start with a classic like Chicken Saltimbocca, Shrimp Scampi, or a comforting Seafood Pasta.

For dessert, serve the tiramisu with espresso or a glass of Amaretto for the ultimate pairing! Add a dollop of whipped cream or toasted sliced almonds for extra texture.

More Decadent Dessert 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.

Recipe for amaretto tiramisu.
Print Recipe
4.74 from 26 votes

Amaretto Tiramisu

This Amaretto Tiramisu is a creamy, espresso-soaked dessert with a splash of almond liqueur for extra flavor. A decadent, make-ahead treat for any occasion!
Prep Time25 minutes
Cook Time10 minutes
Chilling and Setting8 hours
Total Time8 hours 35 minutes
Course: Dessert
Cuisine: Italian
Keyword: amaretto tiramisu, tiramisu recipe with amaretto, tiramisu with amaretto
Servings: 12 servings
Calories: 453kcal
Author: Samantha Ferraro

Equipment

Ingredients

Sabayon (Egg Custard Base)

  • 5 large egg yolks room temperature
  • ¾ cup white sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 16 ounces mascarpone cheese
  • 2 tablespoons coffee liqueur I used Kahlúa
  • 1 tablespoon Amaretto
  • 1 ½ cup heavy whipping cream

Tiramisu Layers

  • 1 cup strong coffee or espresso cooled
  • 2 tablespoons coffee liqueur Kahlúa
  • 1 tablespoon Amaretto
  • 24 ladyfingers about a 7-ounce package
  • Cocoa powder for dusting
US Customary - Metric

Instructions

Make the Sabayon

  • Whisk the egg yolks, sugar, vanilla extract, and almond extract in a heatproof bowl until smooth.
  • Set up a double boiler by bringing a pot of water to a simmer and placing the bowl on top, making sure the water does not touch the bottom of the bowl.
  • Whisk constantly for about 10 minutes, until the mixture is slightly thickened and pale yellow. Remove from heat and set aside.

Prepare the Mascarpone Filling

  • In a large bowl, whisk the mascarpone, coffee liqueur, and Amaretto until smooth.
  • Slowly drizzle in the egg mixture, whisking until fully incorporated.
  • In a separate bowl, whip the heavy cream until soft-medium peaks form (about 3-5 minutes).
  • Gently fold half of the whipped cream into the mascarpone mixture, then fold in the rest. The mixture will be slightly loose but will firm up as it chills.

Assemble the Tiramisu

  • In a shallow bowl, combine the cooled coffee, coffee liqueur, and Amaretto.
  • Quickly dip each ladyfinger into the coffee mixture, both sides, but don’t soak them too long and arrange in a 9x13-inch dish in a snug, single layer.
  • Spread half of the mascarpone mixture over the ladyfingers.
  • Repeat with a second layer of dipped ladyfingers, then spread the remaining mascarpone mixture on top.

Chill and Serve

  • Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
  • Before serving, dust with cocoa powder for a classic finish.

Notes

    • No raw eggs: Make a sabayon by whisking egg yolks and sugar over a double boiler. This ensures the eggs are cooked for a creamy texture and totally worth the extra step!
    • Dip quickly! Don’t soak the ladyfingers too long—just a quick dip to keep them from getting too soft.
    • Make it ahead. Tiramisu tastes even better after several hours in the fridge, allowing the flavors to meld beautifully.
    • Wait to dust! Hold off on dusting with cocoa powder until after chilling—doing it too soon can cause it to absorb moisture and alter the color and texture.
    • Don’t waste those egg whites! Use them for a soufflé, frittata, or homemade meringue.
    • Storage tip: Tiramisu stays fresh in the fridge for up to 5 days. 

Nutrition

Calories: 453kcal | Carbohydrates: 31g | Protein: 7g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 201mg | Sodium: 68mg | Potassium: 86mg | Fiber: 0.2g | Sugar: 17g | Vitamin A: 1197IU | Vitamin C: 0.2mg | Calcium: 93mg | Iron: 1mg

Classic Lobster Thermidor Recipe

· 30 Comments

Lobster Thermidor is a rich and elegant French dish featuring tender lobster meat in a creamy, Cognac-infused sauce, nestled back into the shell, topped with Gruyere, and baked until golden and bubbling.

Inspired by Julia Child's Lobster thermidor recipe, this version has mushrooms, Cognac and Gruyere cheese.

[feast_advanced_jump_to]

About This Recipe

Lobster Thermidor is the epitome of French decadence that combines tender, succulent lobster meat with a luxurious, Cognac-infused cream sauce. The mixture is then nestled back into the lobster shells, generously topped with nutty Gruyere cheese, and baked until golden and bubbling.

This updated version remains true to Julia Child’s original vision but simplifies the process without sacrificing any of the rich, buttery flavors. This classic French dish boasts a rich, velvety texture with deep, savory flavors, making it the perfect indulgence for a special occasion.

If you're looking to explore more classic French recipes, try Julia Child’s Cheese Soufflé or Julia Child’s Sole Meuniere.

Samantha Ferraro holding live whole lobsters.

🦞 Where to find Whole Lobsters

For the best quality lobster, I highly recommend ordering from ShopLobster. Whether you're looking for Maine lobster delivery, fresh lobster tails on sale, or simply want to order lobster online, they provide top-notch seafood directly to your door! Thank you, ShopLobster for providing such beautiful lobsters for this classic recipe!

📍 Lobster Thermidor Updates

I originally posted this recipe in 2013 and made sure to follow Julia Child's exact recipe. Over the years, I like to update recipes, give them a facelift and see if they can be easier for the homecook. Here are the updates I've made from Julia's original recipe while still keeping the traditional lobster thermidor.

  1. Lobster stock: While homemade lobster stock is still made (might as well if you have whole lobsters), use any aromatics that you have, such as onions, carrots, and herbs. You can also use a homemade seafood stock or store-bought seafood stock.
  2. One-pan method: Instead of using three separate pans (one to sauté the lobster meat in butter, one to sauté the mushrooms, and one to make the cream sauce), this updated version condenses everything into a single pan, creating a rich, flavorful sauce with less hassle.
  3. No egg tempering: Julia’s original recipe thickens the sauce with egg yolks, but after testing, I found this step unnecessary. The thick béchamel, cheese, heavy cream, and butter provide all the richness needed.

📋 Ingredients

Ingredients for lobster thermidor, including Cognac, mushrooms, butter and heavy cream.
  • Lobster: The star of the dish! Whole live lobsters yield the best flavor, but you can also use lobster tails for a simpler approach. Boiling the lobsters ensures tender, juicy meat.
  • Lobster Stock: This homemade stock adds incredible depth. However, you can substitute it with homemade seafood stock or high-quality store-bought seafood stock.
  • Cognac: A classic addition that enhances the sauce with a rich, slightly sweet complexity. Brandy is a great alternative if you don’t have Cognac on hand.
  • Heavy Cream & Butter: These ingredients provide a silky, luxurious texture to the sauce. They replace the need for tempering egg yolks, simplifying the preparation.
  • Gruyere Cheese: Essential for that golden, bubbly topping. Parmesan can also be added for extra depth.
  • Dijon Mustard: This adds a tangy sharpness that balances the richness of the sauce.
  • Mushrooms & Shallots: Sautéed mushrooms and shallots add an earthy, aromatic element to complement the lobster’s sweetness.
  • Fresh Herbs: Thyme and parsley bring brightness and contrast to the dish’s rich flavors.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Lobster Tails Instead of Whole Lobster: If handling whole lobsters feels intimidating, you can use lobster tails instead. They’re easier to prepare and still deliver that rich, buttery flavor.
  • Seafood Stock Alternative: Instead of lobster stock, you can use a homemade seafood stock or a good quality store-bought stock.
  • No Cognac?: If Cognac isn’t available, brandy or sherry make a great substitute with similar depth and warmth.
  • Cheese Variations: While Gruyere is traditional, you can mix in Parmesan or even a bit of Swiss cheese for added complexity.
  • No Mushrooms? You can omit them entirely or replace them with finely diced leeks for a milder, subtly sweet flavor.

⏲️ Instructions: How to make Lobster Thermidor

Steaming the Lobsters

Add celery, carrots, onion to water for the lobster stock.

Add Aromatics: Fill a large pot with water, white wine, onion, carrots, celery, parsley, and thyme. Stir to combine.

Cook the whole lobsters until lobsters are bright red.

Cook the Lobsters: Add lobsters and cook for 20 minutes, until they turn bright red. Then remove and place on ice. Simmer the stock for 10 minutes, then strain and reserve.

Prep the Lobster Meat

Split the cooked lobsters in half and remove the meat and keep the hollowed lobsters shells for stuffing.

Split the Lobsters: Cut the cooked lobsters in half and remove the meat from the tail and claws. Reserve the shells for later use.

Chop the cooked lobster meat into ½ to 1 inch pieces.

Prep the Lobster Meat: Chop up all of the lobster meat into ½ inch pieces.

Lobster Thermidor Sauce

Saute the mushrooms in butter until color deepens and mushrooms soften.

Saute the Mushrooms: Heat a wide skillet over medium heat and add olive oil butter. Sauté the mushrooms until deeply browned, about 9-10 minutes. Add shallot and thyme and cook for another 2 minutes.

Flambé the sautéed mushrooms with Cognac.

Deglaze with Cognac: Carefully pour in the Cognac, cooking off the alcohol. For a dramatic effect, carefully ignite the Cognac, allowing the flames to subside naturally. Season with salt and pepper.

Cook the mushroom sauce until thickened and the sauce coats the back of a spoon.

Thicken the Sauce: Add butter and let it melt, then stir in flour and cook for 1-2 minutes. Pour in stock and bring to a strong simmer for 3-5 minutes, until thickened. Add the Dijon mustard, cayenne, and Parmesan and stir together.

Add the cooked lobster to the mushroom cream sauce and stir to combine.

Add the Lobster: Reduce the heat to low and stir in the heavy cream. Simmer for another 2-3 minutes then add the chopped lobster meat.

Assemble the Lobster Thermidor

Fill the lobster shells with the lobster and mushroom mixture.

Fill the Lobster Shells: Preheat oven to 425°F and place the lobster shells on a baking sheet and divide the mixture between the shells.

Bake the lobster thermidor until the cheese melts.

Bake the Lobster Thermidor: Sprinkle Gruyere cheese over the top of each lobster half. Bake for 5-7 minutes, until cheese has melted.

📍 Recipe Tips

  • Chill the lobsters in the freezer for 30-45 minutes before cooking to numb them, making it more humane to dispatch them.
  • Use a sharp knife to quickly and firmly split the lobster’s head to ensure an instant, humane dispatch.
  • Immediately place the cooked lobsters into an ice bath to stop the cooking process.
  • For a deeper, more concentrated flavor, let the lobster stock reduce slightly before using it in the sauce.
  • To achieve a beautifully browned cheese topping, finish the Lobster Thermidor under the broiler for 2-3 minutes, watching closely.
Lobster thermidor with mushrooms and Cognac.

🍽️ What to Serve with Lobster Thermidor

Lobster Thermidor is rich and indulgent, so it pairs well with light, complementary side dishes. Here are some great options:

  • Crusty French Bread: Perfect for soaking up the creamy sauce.
  • Simple Green Salad: A crisp Caesar salad would be a fantastic addition and helps balance the richness.
  • Garlic Butter Asparagus: Adds a crisp, flavorful contrast.
  • Chilled White Wine: A crisp Chardonnay or Sauvignon Blanc complements the flavors beautifully.

More Shellfish Recipes

Lobster thermidor recipe with Gruyere cheese.
Print Recipe
4.86 from 47 votes

Lobster Thermidor Recipe with Cognac

Lobster thermidor is a decadent French lobster dish featuring tender lobster in a creamy, Cognac-infused sauce and baked to perfection with Gruyere cheese.
Prep Time30 minutes
Cook Time1 hour 40 minutes
Freezing Lobster30 minutes
Total Time2 hours 40 minutes
Course: Main Course
Cuisine: French
Keyword: lobster thermidor recipe, lobster thermidor sauce, traditional lobster thermidor recipe
Servings: 4 servings
Calories: 623kcal
Author: Samantha Ferraro

Equipment

Ingredients

Lobster Stock Ingredients

  • 2 cups water
  • 1 cup white wine
  • 1 onion cut in half
  • 2-3 carrots cut in half
  • 2 celery stalks cut in half
  • Small bunch of fresh parsley
  • Small bunch of fresh thyme
  • 4 whole lobsters about 1 ¼-1 ½ pounds each (totaling 5-6 pounds)

Thermidor Sauce Ingredients

  • Cooked lobster meat
  • 2 tablespoons olive oil
  • 2 tablespoons butter + 4 tablespoons butter separated
  • 1 pint button or cremini mushrooms sliced
  • 1 shallot diced
  • 2 tablespoons fresh thyme leaves roughly chopped
  • ¼ cup Cognac
  • ½ teaspoon Kosher salt
  • Ground black pepper
  • ¼ cup flour
  • 2 cups lobster stock
  • 1 tablespoon Dijon mustard
  • ½ cup grated Parmesan
  • ½ cup cream
  • Pinch of cayenne
  • ½ cup grated Gruyere cheese

For Serving

  • Chopped parsley for garnish
  • Lemon wedges for serving
US Customary - Metric

Instructions

Steaming the Lobsters

  • Fill a large pot with water, white wine, onion, carrots, celery, parsley, and thyme. Stir to combine.
  • To humanely kill the lobsters, place them in the freezer for 30-45 minutes to numb them. Then, using a sharp chef’s knife, quickly and firmly insert the tip into the cross-section on the lobster’s head, just behind the eyes, pressing down to split the head in half.
  • Immediately place the lobsters into the pot and bring to a gentle simmer. Cook for about 20 minutes, until they turn bright red.
  • Remove the lobsters and place them in an ice bath to stop the cooking process.
  • Continue simmering the lobster stock for another 10-15 minutes to reduce. Strain the stock, discarding the aromatics, and set the liquid aside.

Prepping the Cooked Lobsters

  • Split the lobsters in half lengthwise, keeping the shells intact.
  • Remove the meat from the tails and claws, cutting it into ½-inch pieces.
  • Clean the lobster shells and set them aside for later use.

Making the Thermidor Sauce

  • Heat a wide skillet over medium heat and add olive oil and 2 tablespoons of butter. Sauté the mushrooms until deeply browned, about 9-10 minutes.
  • Add diced shallot and thyme and cook for another 2 minutes.
  • Carefully pour in the Cognac to deglaze the pan, cooking off the alcohol. For a dramatic effect, you can carefully ignite the Cognac, allowing the flames to subside naturally. Season with salt and pepper.
  • Add the remaining 4 tablespoons of butter and let it melt. Stir in the flour and cook for 1-2 minutes until no raw flour remains.
  • Pour in the lobster stock and stir. Bring to a strong simmer for 3-5 minutes, until thickened and able to coat the back of a spoon. Stir in Dijon mustard, cayenne, and Parmesan.
  • Reduce the heat to low and add the cream, simmering for another 2-3 minutes.
  • Gently fold in the chopped lobster meat, being careful not to break it up.

Assembling the Lobster Thermidor

  • Preheat oven to 425°F.
  • Place the cleaned lobster shells on a baking sheet and evenly divide the creamy lobster mixture into the shells, being careful not to overfill.
  • Sprinkle Gruyere cheese over the top of each lobster half.
  • Bake for 5-7 minutes, until the cheese is melted. For a golden-brown finish, broil for an additional 2-3 minutes, watching closely.
  • Let cool slightly, then garnish with chopped parsley and serve with lemon wedges.

Notes

  • Chill the lobsters in the freezer for 30-45 minutes before cooking to numb them, making it more humane to dispatch them.
  • Use a sharp knife to quickly and firmly split the lobster’s head to ensure an instant, humane dispatch.
  • Immediately place the cooked lobsters into an ice bath to stop the cooking process.
  • For extra flavor, let the lobster stock reduce slightly before using it in the sauce.
  • To achieve a beautifully browned cheese topping, finish the Lobster Thermidor under the broiler for 2-3 minutes, watching closely.

Nutrition

Calories: 623kcal | Carbohydrates: 23g | Protein: 38g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 238mg | Sodium: 1684mg | Potassium: 1195mg | Fiber: 3g | Sugar: 7g | Vitamin A: 6161IU | Vitamin C: 10mg | Calcium: 509mg | Iron: 3mg

Chicken Saltimbocca with Prosciutto and Parmesan

· 2 Comments

Chicken Saltimbocca is an Italian classic with tender chicken cutlets, fresh sage, and prosciutto, finished in a light white wine sauce. A touch of Parmesan adds extra savory flavor, making this a bold and impressive dish that’s perfect for a weeknight dinner.

Recipe for chicken saltimbocca with sage and Parmesan in a light white wine sauce.
[feast_advanced_jump_to]

About This Recipe

Chicken Saltimbocca is an Italian dish traditionally made with veal, but this version uses in tender chicken cutlets layered with fresh sage, prosciutto, and a savory touch of shaved Parmesan.

The name saltimbocca means "jumps in your mouth", and that’s exactly what this dish does with its bold, rich, and tangy flavors. Finished in a light white wine sauce, it’s a quick, restaurant worthy meal that’s surprisingly easy to make at home.

Have extra sage leaves? Make crispy fried sage leaves use them to garnish butternut squash pasta or roasted delicata squash for a pop of earthy flavor.

📋 Ingredients

Ingredients for chicken saltimbocca with prosciutto, sage, and Parmesan cheese.
  • Chicken Breasts – Boneless, skinless chicken breasts are pounded thin with a meat mallet to ensure even cooking and a tender bite. You can also use thin-cut chicken cutlets to save time.
  • Prosciutto – A thinly sliced, dry-cured Italian ham that adds a salty, savory depth to the dish. It crisps up beautifully in the pan and can be found in most grocery stores near the deli or specialty cheese section.
  • Sage Leaves – Fresh sage brings an earthy, aromatic flavor that pairs perfectly with the prosciutto and white wine sauce. Look for fresh sage in the produce section.
  • Parmesan Cheese – Adds extra savoriness and richness. Use a block of Parmesan and shave thin slices with a vegetable peeler for the best texture and flavor.
  • All-Purpose Flour – Lightly coats the chicken, helping create a delicate crust and slightly thickening the sauce.
  • White Wine – Adds brightness to the sauce and balances the richness of the prosciutto and Parmesan. A Pinot Grigio or any dry white wine you enjoy drinking works best.
  • Chicken Stock – Deepens the flavor of the sauce while keeping it light. Opt for a low-sodium version to control the saltiness.
  • Lemon – Fresh lemon juice is key for the best flavor. Roll the lemon on the counter before juicing to help release more juice.
  • Butter – Finishes the sauce with a silky texture and richer flavor.

See recipe card for full information on ingredients and quantities.

Substitutions and Variations

  • Use Different Proteins: Swap chicken for veal, for a more traditional saltimbocca.
  • Different Seasonings: Add a sprinkle of Italian seasoning and garlic powder onto the chicken cutlets.
  • Don't have sage? If sage isn't available, fresh basil leaves work very well.
  • Try Other Cheeses: Instead of Parmesan, add a slice of provolone, fontina or a more pungent Pecorino.
  • Have you tried Speck? For a smokier flavor, swap prosciutto for speck, which is similar but smoked instead of just cured.
  • No white wine? Omit the wine and continue the recipe with chicken stock and lemon juice.

⏲️ Instructions

Layer the chicken cutlet with sage leaves and shaved Parmesan cheese and top with a slice of prosciutto.

Assemble the Chicken: Lay 2 to 3 sage leaves on each chicken cutlet and few shavings of Parmesan. Top with a slice of prosciutto, pressing it gently so it adheres to the chicken.

Dredge the chicken saltimbocca lightly in flour.

Dredge the Chicken: In a shallow dish, mix the flour with salt and black pepper. Lightly dredge each chicken cutlet in the seasoned flour, shaking off any excess.

Cook the chicken saltimbocca in an oiled pan, prosciutto side down first to get a good crisp on the prosciutto.

Sear the Chicken: Heat a large skillet over medium heat with olive oil. Once hot, cook the chicken prosciutto-side down first, for 3 to 4 minutes, then turn over and cook other side for 2-3 minutes.

Cook the chicken saltimbocca in batches and place the finished ones on a sheet pan.

Cook in Batches: Cook 2-3 chicken cutlets at a time to avoid overcrowding the pan. Transfer the cooked chicken to a plate.

Simmer the lemon wine sauce for a few minutes before pouring over the chicken saltimbocca.

Make the Sauce: In the same pan, pour in the white wine, scraping up any browned bits and reduce. Add chicken stock and lemon juice and simmer for 5 to 8 minutes, then stir in the butter and simmer for another 2 to 3 minutes.

Pour the lemon wine sauce over the cooked chicken saltimbocca and serve.

Serve: Pour the white wine sauce over the chicken saltimbocca and serve immediately.

📍 Recipe Tips

  • Pound the chicken thin with a meat mallet for even cooking and for a more tender chicken.
  • Press the prosciutto onto the chicken so all the layers adhere to the chicken.
  • Sear prosciutto-side down first to get it golden and crisp before flipping.
  • Want a crispier finish? After cooking, place the chicken under the broiler for 1-2 minutes to crisp up the prosciutto even more.
Chicken saltimbocca with fresh sage, Parmesan cheese in a white wine lemon sauce.

What to Serve with Chicken Saltimbocca

The light white wine sauce begs to be served with a starchy side. Serve with Creamy Parmesan Polenta or Garlic Herb Focaccia and a side of sautéed vegetables such as spinach or asparagus. A crisp arugula and pear salad would be a great addition as well.

More Delicious Chicken 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.

Chicken saltimbocca with sage, Parmesan and white wine sauce.
Print Recipe
5 from 5 votes

Chicken Saltimbocca with Prosciutto and Parmesan

Chicken Saltimbocca is a flavorful Italian dish of chicken cutlets layered with sage, prosciutto, and Parmesan, finished in a light white wine sauce.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Italian
Keyword: chicken saltimbocca with Parmesan, chicken saltimbocca with prosciutto, chickien saltimbocca, easy chicken saltimbocca
Servings: 4 servings
Calories: 345kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

For the Chicken:

For the White Wine Sauce:

  • ½ cup white wine
  • 1 cup chicken stock
  • 1 lemon juiced
  • 2 tablespoons butter
US Customary - Metric

Instructions

  • Prepare the Chicken: Cut the chicken breasts in half horizontally to create four thin cutlets. If they are still large, cut them in half again for smaller portions. Pound the chicken to an even thickness.
  • Assemble the Chicken: Lay 2 to 3 sage leaves on each chicken cutlet, followed by a few shavings of Parmesan. Top each with a slice of prosciutto, pressing it gently so it adheres to the chicken. If the prosciutto is larger than the cutlet, trim it to fit.
  • Dredge the Chicken: In a shallow dish, mix the flour with salt and black pepper. Lightly dredge each chicken cutlet in the seasoned flour, shaking off any excess.
  • Sear the Chicken: Heat a large skillet over medium heat and add the olive oil. Once hot, place the chicken cutlets prosciutto-side down and cook for 3 to 4 minutes until crispy. Flip and cook for another 2 to 3 minutes until the chicken is cooked through. Cook in batches if needed, avoiding overcrowding the pan. Transfer the cooked chicken to a plate.
  • Make the Sauce: In the same pan, pour in the white wine, scraping up any browned bits from the bottom. Let the wine reduce slightly, about 2 minutes. Add the chicken stock and lemon juice, and let the sauce simmer for 5 to 8 minutes until slightly thickened.
  • Finish the Sauce: Stir in the butter and let it melt into the sauce. Simmer for another 2 to 3 minutes until glossy.
  • Serve: Pour the white wine sauce over the chicken saltimbocca and serve immediately.

Notes

    • Pound the chicken thin with a meat mallet for even cooking and for a more tender chicken.
    • Press the prosciutto onto the chicken so all the layers adhere to the chicken.
    • Sear prosciutto-side down first to get it golden and crisp before flipping.
    • Want a crispier finish? After cooking, place the chicken under the broiler for 1-2 minutes to crisp up the prosciutto even more.
    • Have you tried Speck? If you like smokier flavors, try speck instead of prosciutto, which is cut as prosciutto, but smoked instead of cured.
    • No white wine? Omit the wine and continue the recipe with chicken stock and lemon juice.
    • Serve with Creamy Parmesan Polenta or Garlic Herb Focaccia and a side of sautéed vegetables such as spinach or asparagus. A crisp arugula and pear salad would be a great addition as well.

Nutrition

Calories: 345kcal | Carbohydrates: 18g | Protein: 19g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 933mg | Potassium: 371mg | Fiber: 1g | Sugar: 2g | Vitamin A: 251IU | Vitamin C: 15mg | Calcium: 94mg | Iron: 1mg

Zuppa Toscana with Sausage

· 1 Comment

Stay warm with a bowl of this rich and comforting Zuppa Toscana soup! This hearty soup is made with creamy potatoes, savory sausage, crispy bacon, and tender kale, all simmered in a creamy broth. It’s the perfect cold-weather meal that’s sure to satisfy with every comforting spoonful.

Easy zuppa toscana soup recipe with potatoes, kale, sausage and bacon.
[feast_advanced_jump_to]

About This Recipe

If you're looking for a warm, hearty, and ultra-satisfying soup, this Zuppa Toscana is exactly that! Inspired by the wildly popular Olive Garden soup, this hearty soup is packed with savory sausage, smoky bacon, and tender potatoes, all in a creamy broth. A handful of fresh kale adds color and a boost of freshness.

It’s an easy one-pot meal that comes together in under an hour, making it perfect for weeknights. For more hearty soups, try my Argentinian Beef Stew, or Vegetarian Pasta Fagioli for a meatless, yet filling soup.

📋 Ingredients

Ingredients for zuppa toscana, including Italian sausage, bacon, kale and potatoes.
  • Bacon – Adds a smoky, crispy element. You can use pancetta for a more Italian take or omit it for a lighter version.
  • Italian Sausage – Mild or spicy sausage works well, depending on your preferred heat level. For a leaner option, try turkey or chicken Italian sausage.
  • Red Pepper Flakes – Adds a subtle heat. Adjust the amount based on your spice preference. You can also add a teaspoon of Calabrian chili for a more complex flavor.
  • Dried Thyme or Italian Seasoning – Either option works! Italian seasoning brings a blend of herbs, while thyme adds a slightly earthy note.
  • Potatoes – Yukon Gold potatoes hold their shape well while becoming tender and creamy.
  • Heavy Cream – Creates that luscious, velvety texture. For a dairy-free version, coconut milk works surprisingly well, but may add a bit more sweetness.
  • Kale – I prefer Lacinato kale (dinosaur kale) for its tender leaves and mild flavor. Be sure to remove the tough stems before chopping. Curly kale also works, but it’s slightly more fibrous.
  • Parmesan Cheese – A sprinkle on top enhances the savory flavors. Use freshly grated for the best taste.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Make it Dairy-Free: Swap heavy cream for full-fat coconut milk or cashew cream.
  • Different Protein: Try turkey sausage, ground chicken, or even a plant-based sausage for a vegetarian twist.
  • Use Different Greens: If kale isn’t your favorite, try spinach, Swiss chard, or even escarole for a similar texture.
  • Lower Carb Option: Reduce the potatoes and add extra greens or cauliflower florets for a lighter version.

⏲️ Instructions

Brown the Italian sausage util deeply charred on the outside and cooked all the way through.

Cook the Bacon and Sausage:  In a large pot or Dutch oven, fry the bacon over medium heat until crispy, then set aside. Cook the sausage until browned and set aside with the bacon.

Saute chopped onion and garlic in the bacon fat until softened.

Sauté the Aromatics: Saute the diced onion until softened, about 5 minutes. Add the garlic, red pepper flakes, and thyme (or Italian seasoning), and cook for another minute until fragrant.

Cook the potatoes until softened and add the kale towards the end of cooking.

Combine the Vegetables and Meat: Add the potatoes and stock and cook until the potatoes are tender, about 20–25 minutes. Then add the sausage, bacon and kale.

Add heavy cream to to the zuppa toscana soup and stir to combine.

Add Cream and Serve. Add the heavy cream and continue simmering for 5 minutes. Ladle the soup into bowls and garnish with grated Parmesan cheese.

How to Make Zuppa Toscana (Video)

📍 Recipe Tips

  • Crisp the bacon first: Cooking the bacon first allows you to use the rendered fat to sauté the onions and garlic.
  • Blend a portion for a thicker soup: For a creamier consistency, use an immersion blender to blend a portion of the soup before adding the sausage and kale.
  • Let the flavors develop: The soup tastes even better the next day, so make a batch ahead for meal prep!
Zuppa toscana with Italian sausage, potatoes and bacon.

Serving Suggestions

Serve the zuppa toscana soup with puff pastry cheese straws or roasted garlic focaccia to soak up the creamy broth. A crisp Caesar salad adds a fresh contrast to the rich soup. And finish with an extra sprinkle of Parmesan and fresh black pepper just before serving.

More Soup 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.

Recipe for zuppa toscana with potatoes, kale and sausage.
Print Recipe
5 from 1 vote

Zuppa Toscana with Sausage

This hearty Zuppa Toscana is a must for creamy, comforting soup lovers! Packed with potatoes, savory sausage, crispy bacon, and tender kale, all simmered in a rich, creamy broth.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main, Soup
Cuisine: American
Keyword: easy zuppa toscana, zuppa toscana recipe, zuppa toscana with sausage
Servings: 6 servings
Calories: 655kcal
Author: Samantha Ferraro

Equipment

Ingredients

  • ½ pound bacon cut into ½ inch pieces
  • ¾ pound Italian sausage mild or spicy, your choice
  • 1 small white or yellow onion diced
  • 4 garlic cloves minced
  • Pinch of red pepper flakes
  • 1 teaspoon dried thyme or Italian seasoning
  • 4 yellow potatoes peeled and diced
  • 4 cups chicken stock
  • 1 cup heavy cream
  • 1 bunch kale leaves removed from the stalk and roughly chopped
  • Grated Parmesan cheese for garnish
  • Fresh cracked black pepper to taste
US Customary - Metric

Instructions

  • Cook the bacon: In a large pot or Dutch oven, fry the bacon over medium heat until crispy. Remove and set aside on a paper towel-lined plate. Once cooled, crumble the bacon.
  • Cook the sausage: In the same pot, crumble the sausage and cook until browned. Remove and set aside.
  • Sauté the aromatics: In the same pot, add the diced onion and cook until softened, about 5 minutes. Add the garlic, red pepper flakes, and thyme (or Italian seasoning), and cook for another minute until fragrant.
  • Cook the potatoes: Add the diced potatoes and chicken stock to the pot. Bring to a boil, then reduce the heat to a simmer. Cook until the potatoes are tender, about 20–25 minutes.
  • Optional – thicken the soup: For a thicker consistency, use an immersion blender to blend a portion of the potatoes directly in the pot.
  • Combine everything: Add the cooked sausage, crumbled bacon and chopped kale and stir to combine. Pour in the heavy cream and simmer on low for another 5-7 minutes, or until the kale is wilted.
  • Serve: Ladle the soup into bowls and garnish with grated Parmesan cheese and additional cracked black pepper, if desired.

Video

Notes

    • Crisp the bacon first: Cooking the bacon first allows you to use the rendered fat to sauté the onions and garlic.
    • Blend a portion for a thicker soup: For a creamier consistency, use an immersion blender to blend a portion of the soup before adding the sausage and kale.
    • Make it Dairy-Free: Swap heavy cream for full-fat coconut milk or cashew cream.
    • Use Different Greens: If kale isn’t your favorite, try spinach, Swiss chard, or even escarole for a similar texture.
    • Lower Carb Option: Reduce the potatoes and add extra greens or cauliflower florets for a lighter version.
    • Different Protein: Try turkey sausage, ground chicken, or even a plant-based sausage for a vegetarian twist.
  •  
  •  

Nutrition

Calories: 655kcal | Carbohydrates: 32g | Protein: 21g | Fat: 49g | Saturated Fat: 21g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 0.05g | Cholesterol: 118mg | Sodium: 917mg | Potassium: 983mg | Fiber: 3g | Sugar: 7g | Vitamin A: 794IU | Vitamin C: 29mg | Calcium: 79mg | Iron: 2mg

Sephardic Leek Fritters (Keftes de Prassa)

· 13 Comments

Keftes de Prassa are crispy, golden Sephardic leek fritters made with ground beef and pan-fried to perfection. A beloved dish in Turkish Jewish cuisine, these savory patties are perfect as an appetizer or side dish and served with a squeeze of fresh lemon.

Sephardic leek patties AKA. keftes de Prassa are fried leek patties with ground beef.
[feast_advanced_jump_to]

About This Recipe

Keftes de Prassa are crispy, golden leek fritters that are a staple in Sephardic Jewish cuisine, especially among Jewish communities from Turkey, Greece, and the Balkans. The name comes from Ladino, where “keftes” means fritters or patties, and “prassa” means leeks. Traditionally, they’re made with sautéed leeks mixed with ground beef or lamb, then pan-fried until crisp on the outside and tender on the inside.

I have fond memories of my mom making them throughout my childhood. Since her family is Sephardic Turkish, she called them keftikas, a name used in some Sephardic Turkish communities. This recipe, along with my mom’s Stuffed Grape Leaves and Bimuelos, has been passed down through generations of women in my family, and I love keeping these traditions alive by sharing them with you.

📋 Ingredients

Ingredient for Sephardic leek fritters with ground beef, eggs and matzo meal.
  • Leeks: When using leeks, only use the white and light green parts, as the darker layers are too fibrous. Wash the leeks well under water to ensure there's no dirt between the layers.
  • Ground Beef: For the best flavor, use 80% lean ground beef (20 % fat).
  • Neutral Oil: Use a neutral oil for sautéing and frying, such as avocado oil or vegetable oil.
  • Matzo Meal: Matzo meal is finely ground matzo, which is often used during the Passover holiday. If matzo meal is not available or a concern for you, use the same amount of flour.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Protein: Instead of ground beef, substitute with ground lamb.
  • Vegetarian: Add 1-2 mashed potatoes in place of the meat.
  • Add Seasonings: Add sautéed garlic or ½ teaspoon garlic powder, lemon zest or chopped mint and parsley in the meat mixture.

⏲️ Instructions

Saute sliced leeks until softened.

Sauté the leeks: In a large skillet, heat oil over medium heat and saute the leeks for 15 to 20 minutes until they are soft. Let cool slightly.

To a bowl, add the sautéed leeks, ground beef, eggs and matzo meal and mix to combine.

Prepare the mixture: In a bowl, combine the ground beef, sautéed leeks, 1 beaten egg, salt, and pepper. Mix until well incorporated. If the mixture is too wet, add 1-2 tablespoons of matzo meal and mix.

Form the leek and meat patties into discs and dredge in whisked eggs before dredging in flour.

Dip in Egg: Shape the keftes mixture into small patties and dredge each patty in egg.

Form the leek fritters into disks and lightly dredge in matzo meal.

Dredge in Flour: Dust each kefte in flour or matzo meal on both sides.

Fry the leek and meat fritters in hot oil on the first side until deeply golden brown.

Fry the Keftes: In a wide skillet, fry the patties in the hot oil until crisp on the first side.

Turn the leek fritters over and fry the other side until deeply golden brown.

Continue frying and Drain: Turn keftes over and fry the other side for another 3-4 minutes until crisp and golden brown. Then transfer to a paper towel lined plate to drain.

📍 Recipe Tips

  • Make Ahead: The beef mixture can be made ahead up to 2 days in advance. Chilling will also help the meat mixture firm up. You can also make the fritters ahead of time and when ready, heat in a 350 degree Fahrenheit oven until warmed through.
  • If Mixture is Too Wet: If the mixture is too wet and not holding together, add 2-3 tablespoons of matzo meal or flour and mix well.
  • Serving For Passover: If serving the keftes for Passover, use matzo meal. If that's not a concern, use the same amount of flour.
Sephardic leek and beef fritters garnished with chopped parsley and served with lemon.

Serving Suggestions

Serve the leek fritters alongside a crisp salad such as Lebanese fattoush salad or an herbaceous tabbouleh salad. If you don’t follow kosher dietary laws, a dollop of creamy tzatziki is delicious as well!

More Sephardic Recipes

These Sephardic meat and leek fritters are called keftes de prassa and are fried and served with lemon.
Print Recipe
5 from 12 votes

Sephardic Leek Fritters (Keftes de Prassa)

Keftes de Prassa are crispy, golden Sephardic leek fritters with ground beef, pan-fried to perfection. A staple in Turkish Jewish cuisine, they make a delicious appetizer or side dish with a squeeze of lemon.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: Jewish, Middle Eastern
Keyword: keftes, keftes de preassa, Sephardic leek fritter
Servings: 12 keftes
Calories: 187kcal
Author: Samantha Ferraro

Equipment

Ingredients

Leek Meat Mixture

Fritters

  • 2 Eggs whisked
  • 1 cup Matzo meal or flour
  • Neutral oil for frying
  • Lemon wedges for serving
  • Chopped parsley for garnish
US Customary - Metric

Instructions

  • Prepare the leeks: Cut the leeks in half lengthwise, then slice into half-moons. Place in a bowl of cold water, swish to remove dirt, then drain well.
  • Sauté the leeks: In a large skillet, heat 2 tablespoons of oil over medium heat. Add the leeks and cook for 15 to 20 minutes, stirring occasionally, until they are soft. Let cool slightly.
  • Prepare the mixture: In a bowl, combine the ground beef, sautéed leeks, 1 beaten egg, salt, and pepper. Mix until well incorporated. If the mixture is too wet, add 1-2 tablespoons of matzo meal and mix.
  • Set up a dredging station: In one bowl, place the matzo meal or flour. In another bowl, whisk the remaining 2 eggs.
  • Form the fritters: Shape the mixture into small patties, about palm-sized. Dredge each patty in egg, then matzo meal. (It will be a bit messy.)
  • Fry the keftes: In a wide skillet, heat about ¼ to ½ inch of oil to 350°F. Carefully place the patties in the hot oil and pan-fry for 3 to 5 minutes per side until golden brown and crisp.
  • Drain and serve: Transfer to a plate lined with paper towels and sprinkle with kosher salt. Serve warm with lemon wedges and garnish with chopped parsley.

Notes

    • Make Ahead: The beef mixture can be made ahead up to 2 days in advance. Chilling will also help the meat mixture firm up. You can also make the fritters ahead of time and when ready, heat in a 350 degree Fahrenheit oven until warmed through.
    • If Mixture is Too Wet: If the mixture is too wet and not holding together, add 2-3 tablespoons of matzo meal or flour and mix well.
    • Serving For Passover: If serving the keftes for Passover, use matzo meal. If that's not a concern, use the same amount of flour.
    • Serve the leek fritters alongside a crisp salad such as Lebanese fattoush salad or an herbaceous tabbouleh salad. If you don’t follow kosher dietary laws, a dollop of creamy tzatziki is delicious as well!

Nutrition

Calories: 187kcal | Carbohydrates: 13g | Protein: 9g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 54mg | Sodium: 234mg | Potassium: 166mg | Fiber: 1g | Sugar: 1g | Vitamin A: 411IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 2mg

Lemongrass Chicken Coconut Curry

· 38 Comments

This one pot lemongrass chicken curry is packed with layers of bold spices and fragrant aromatics in a creamy coconut sauce. Perfect for a weeknight dinner or when you're craving something comforting and vibrant.

Lemongrass chicken coconut curry with vegetables.

[feast_advanced_jump_to]

About This Recipe

This Lemongrass Chicken Curry is full of bold spices, tender chicken and an array of vegetables, all simmered in a fragrant and creamy coconut curry sauce that’s as comforting as it is flavorful.

The combination of red curry paste, fresh lemongrass, and ginger creates a beautifully aromatic base, infusing every bite. Made in just one pot, this chicken coconut curry is easy enough to make for weeknight dinner and will have your kitchen smelling heavenly!

If you can’t get enough curry, you might also love my Salmon Curry or Coconut Curry Mussels for a seafood twist.

📋 Ingredients

Ingredients for lemongrass chicken curry including coconut milk, bell peppers, snow peas and spices.
  • Chicken Thighs: Chicken thighs are juicy and flavorful, but you can substitute chicken breasts if you prefer a leaner option.
  • Coconut Oil: Adds richness and a subtle coconut flavor, but other neutral oils like avocado or vegetable oil work too.
  • Lemongrass and Ginger: These bring bold, fresh, and citrusy notes to the dish. Bruising the lemongrass releases its essential oils for maximum flavor.
  • Spices: Garam Masala, Turmeric and curry powder. This blend of spices adds depth, heat, and a vibrant golden color.
  • Fish Sauce: Just a few drops of fish sauce gives the entire dish a lovely savoriness and saltiness that goes so well with the other flavors.
  • Red Curry Paste: I took help from the store and used Thai Red Curry Paste which has great flavor. Green curry paste would work great too.
  • Vegetables: Simmer the vegetables that can handle a bit longer cooking, such as the bell peppers. Save the tender vegetables, such as snow peas for the last few minutes of cooking

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Protein: Swap the chicken thighs for shrimp, salmon or tofu. If using shrimp, simmer the shrimp in the sauce for the last 7-8 minutes.
  • Curry Paste: Try green curry paste for a fresh, herbal flavor or yellow curry paste for a milder, sweeter profile.
  • Vegetables: Use zucchini, eggplant, or spinach if you have them on hand.
  • Vegan Option: Replace the chicken with tofu or chickpeas, use vegetable stock, and swap fish sauce for soy sauce or a vegan fish sauce alternative.

⏲️ Instructions

Saute the chopped onion and serrano pepper in oil.

Saute the Aromatics. Heat coconut oil in a large pot or skillet over medium heat. Add the diced onion and serrano, sautéing until the onion begins to soften, about 3 minutes.

Saute the lemongrass, ginger and garlic together.

Add Lemongrass and Ginger. Add the ginger, garlic and bruised lemongrass and continue sautéing for another minute.

Saute the spices with the lemongrass and ginger.

Add the Spices. Stir in the curry powder, garam masala, turmeric and brown sugar.

Add the chicken thighs and saute in the spice and lemongrass mixture.

Season the Chicken: Season the chicken pieces with salt and pepper. Add them to the pot and stir to coat evenly in the spice mixture.

Simmer the chicken coconut curry until the chicken is cooked through and vegetables are tender.

Add the Vegetables and Liquids: Add the mushrooms, peppers, coconut milk, chicken stock, curry paste and few dashes of fish sauce. Stir to combine.

Garnish the lemongrass chicken curry with chopped cilantro.

Cook the Curry. Cover the pot and simmer for about 25-30 minutes, or until the chicken is cooked through. Add the snow peas and cook for another 5 minutes. Garnish with lime juice and cilantro.

📍 Recipe Tips

  • Bruise the Lemongrass: Lemongrass is fibrous, but it holds incredible citrusy and herbal flavors. For the best flavor, cut the stalks into chunks and use the back of a knife to gently bruise them.
  • Sauté the Spices: Before adding liquids, sauté the spices in the hot oil. This "blooms" the spices, enhancing their flavors.
  • Add Tender Vegetables at the End: Snow peas and snap peas cook very quickly, so add them towards the end so they stay crisp.
Lemongrass chicken coconut curry served with rice and lime.

Serving Suggestions

Serve the lemongrass chicken curry alongside fragrant jasmine rice to sop up the delicious sauce. Even though not traditional, a dollop of creamy tzatziki would pair beautifully with the warm and spicy flavors.

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.

Lemongrass chicken coconut curry with vegetables.
Print Recipe
4.94 from 33 votes

Lemongrass Chicken Coconut Curry

This one pot lemongrass chicken curry is packed with layers of bold spices and fragrant aromatics in a creamy coconut sauce. Perfect for a weeknight dinner or when you're craving something comforting and vibrant.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Thai
Keyword: chicken coconut curry, chicken coconut curry with lemongrass, lemongrass chicken curry, lemongrass coconut curry
Servings: 6 servings
Calories: 408kcal
Author: Samantha Ferraro

Equipment

Ingredients

Chicken

Curry

To Serve

  • Lime wedges
  • Chopped cilantro
  • Cooked rice
US Customary - Metric

Instructions

  • Sauté the aromatics: Heat coconut oil in a large pot or skillet over medium heat. Add the diced onion and serrano, sautéing until the onion begins to soften, about 3 minutes. Add the ginger, garlic and lemongrass, ensuring the lemongrass is cut into large chunks and "bruised" with the back of a knife to release its fragrance. Cook for another minute until the garlic begins to caramelize.
  • Add the spices: Stir in the curry powder, garam masala, turmeric and brown sugar. Toss to coat the aromatics evenly in the spices.
  • Season the chicken: Season the chicken pieces with salt and pepper. Add them to the pot and stir to coat evenly in the spice mixture.
  • Add the vegetables: Add the mushrooms and red bell peppers (or baby bell peppers). Toss to coat everything evenly. Reserve the snow peas to add later to prevent overcooking.
  • Add the liquids: Pour in the coconut milk and chicken stock (or water). Stir in the red curry paste until fully dissolved. The liquid should lightly cover the ingredients; adjust with more stock if needed. Add a few dashes of fish sauce.
  • Simmer: Cover the pot and reduce the heat to medium-low. Simmer for about 25-30 minutes, or until the chicken is cooked through. Stir in the snow peas and cook for another 5 minutes until they are tender but still vibrant.
  • Serve: Garnish the curry with chopped cilantro and lime wedges. Serve hot with cooked rice.

Notes

    • Protein: Swap the chicken thighs for shrimp, salmon or tofu. If using shrimp, simmer the shrimp in the sauce for the last 7-8 minutes.
    • Vegetables: Use zucchini, eggplant, or spinach if you have them on hand.
    • Vegan Option: Replace the chicken with tofu or chickpeas, use vegetable stock, and swap fish sauce for soy sauce or a vegan fish sauce alternative.
    • Bruise the Lemongrass: Lemongrass is fibrous, but it holds incredible citrusy and herbal flavors. For the best flavor, cut the stalks into chunks and use the back of a knife to gently bruise them.
    • Add Tender Vegetables at the End: Snow peas and snap peas cook very quickly, so add them towards the end so they stay crisp
    • Sauté the Spices: Before adding liquids, sauté the spices in the hot oil. This "blooms" the spices, enhancing their flavors.
  •  

Nutrition

Calories: 408kcal | Carbohydrates: 15g | Protein: 36g | Fat: 24g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 146mg | Sodium: 652mg | Potassium: 952mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1074IU | Vitamin C: 30mg | Calcium: 48mg | Iron: 5mg

Julia Child's Sole Meuniere

· 12 Comments

The unforgettable and classic recipe for Julia Child Sole Meuniere, simply made with lightly breaded fillets of sole that is served with a lemony caper butter sauce.

Sole Meuniere recipe with lemon butter caper sauce.
[feast_advanced_jump_to]

About This Recipe

Sole meunière is a classic French dish featuring delicate sole fillets lightly coated in flour and quickly sautéed in clarified butter until golden and flaky. Finished with a simple yet vibrant sauce of butter, lemon juice, fresh parsley, and capers, this dish is a testament to elegance in simplicity.

This recipe holds a special connection to Julia Child, as it was one of the first meals she enjoyed upon arriving in France. That life changing dining experience not only inspired her remarkable culinary career but also ignited a passion for French cuisine among countless home cooks, including myself. Years ago, I had the honor of recreating this recipe, with permission from Julia’s publisher, Alfred Knopf, to celebrate her 100th birthday.

If you love this recipe, you might also enjoy my Mussels Marinière or Panko Crusted Halibut. Both are equally simple yet impressive seafood dishes that highlight the beauty of fresh, quality ingredients.

📋 Ingredients

Ingredients for Julia Child's sole meuniere, including sole fillets, capers, lemon and butter.

See recipe card for full information on ingredients and quantities.

Clarified Butter vs. Butter

Clarified butter has a higher smoke point because the milk solids are removed, allowing the fish to pan-fry to a golden crust without burning. You can substitute ghee for a similar high smoke point and a nutty aroma.

To clarify butter: Melt it in a pot, skim off the foam, and strain through a cheesecloth-lined sieve to remove solids.

⏲️ Instructions

Dredge the sole fillets in flour and sear in clarified butter.

Dredge the Fish. Dry the fillets with paper towels and lightly dredge in flour.

Sear the sole fillets in clarified butter until lightly golden.

Cook the Sole. Pan fry the sole fillets in clarified butter until lightly golden on both sides.

Add chopped parsley to the lemon butter caper sauce.

Make the Sauce. Melt butter and add capers and lemon juice. Use a spatula to scrape any bits from the bottom and reduce heat. Stir in chopped parsley.

Pour the lemon caper sauce over the cooked sole fillets.

Assemble. Spoon the lemon caper sauce over fish and serve immediately

How to Make Sole Meuniere (Video)

📍 Recipe Tips

  • Dry the Fish: Use paper towels to dry the fish fillets very well before cooking, this will help form a nice golden crust.
  • Quick Cooking: Sole fillets are thin and only need 2 minutes of cooking per side.
  • Fresh Ingredients: Because there are minimal ingredients, use the freshest you can find, such as fresh lemon juice.
  • Cook in Batches: Don't overcrowd the pan, depending on how wide your skillet and filets are, start with 2 fillets so they have room to brown evenly.
Julia Child's sole meuniere recipe.

What to Serve with Sole Meuniere

Serve sole meuniere alongside creme fraiche mashed potatoes or simple roasted potatoes with herbs. This lemony rice pilaf with orzo would be a great side as well with sautéed asparagus or green beans. Pair the meuniere with a crisp whit4e wine, such as Sauvignon Blanc.

More Julia Child Recipes

Julia Childs sole meuniere with lemon butter caper sauce.
Print Recipe
4.83 from 52 votes

Julia Child’s Sole Meuniere

recipe for Julia Child Sole Meuniere, simply made with lightly breaded fillets of sole that is served with a lemony caper butter sauce.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main, Main Course
Cuisine: French
Keyword: Julia Child sole meuniere, sole meuniere, sole meuniere recipe julia child
Servings: 4 servings
Calories: 841kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

US Customary - Metric

Instructions

  • Use paper towels to pat the sole fillets dry very well and season both sides with salt and pepper. Lightly dredge fillets in flour, shaking off any excess
  • Bring a wide skillet to medium heat and add clarified butter.
  • Place fillets in, not overcrowding the pan, about 2 fillets at a time and cook until lightly golden on the first side, for about 1-2 minutes. Flip over and cook on the the side for 1-2 minutes or until fish is lightly golden brown.
  • Remove the fish to a platter. In the same skillet, melt the butter and add capers and lemon juice. Use a spatula to scrape any bits from the bottom and reduce heat. Stir in chopped parsley.
  • Spoon lemon caper sauce over fish and serve immediately.

Video

Notes

  • Dry the Fish: Use paper towels to dry the fish fillets very well before cooking, this will help form a nice golden crust.
  • Quick Cooking: Sole fillets are thin and only need 2 minutes of cooking per side.
  • Fresh Ingredients: Because there are minimal ingredients, use the freshest you can find, such as fresh lemon juice.
  • Cook in Batches: Don't overcrowd the pan, depending on how wide your skillet and filets are, start with 2 fillets so they have room to brown evenly.
  • To clarify butter: Melt it in a pot, skim off the foam, and strain through a cheesecloth-lined sieve to remove solids.
 
 The recipe is excerpted from The Way to Cook with permission from the publisher Alfred A. Knopf.

Nutrition

Calories: 841kcal | Carbohydrates: 14g | Protein: 114g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 449mg | Sodium: 842mg | Potassium: 1490mg | Fiber: 1g | Sugar: 1g | Vitamin A: 649IU | Vitamin C: 10mg | Calcium: 201mg | Iron: 3mg

Shrimp Scampi with White Wine and Parmesan

· 7 Comments

This quick and easy shrimp scampi recipe features white wine, butter, and plenty of garlic, making it the perfect weeknight dinner that's ready in just about 15 minutes.

Easy shrimp scampi with white wine and lemon.
[feast_advanced_jump_to]

About This Recipe

Shrimp scampi is the ultimate weeknight dinner that's ready in just about 15 minutes! The scampi sauce is packed with bold flavors from garlic, white wine, fresh lemon, and a hint of red pepper flakes, creating a simple yet flavorful dish that always satisfies.

Quick-cooking shrimp and fresh aromatics come together effortlessly. A good crisp white wine brightens the buttery sauce and the addition of Parmesan cheese adds a deliciously savory depth to the garlic white wine sauce.

If you enjoy quick and flavorful seafood recipes, check out my garlicky mussels marinara or classic sole meunière with lemon and capers. For another seafood recipe with an Italian spin, try my halibut piccata.

📋 Ingredients

Ingredients for shrimp scampi, including lemon, white wine and butter.
  • Olive Oil and Butter: Both olive oil and butter are used for flavor and temperature control, as butter has a tendency to burn quickly.
  • Garlic: This is the time to use fresh garlic cloves for the best flavor.
  • White Wine: Use a crisp white wine, such as Pinot Grigio or a wine that you enjoy drinking.
  • Fresh Lemon: Both lemon zest and lemon juice are used in the scampi sauce. Use a microplane to grate the fresh lemon zest.
  • Grated Parmesan Cheese: Look for Parmigiano Reggiano for the best flavor.
  • Shrimp: Use 16-20 count shrimp, which means you’ll get 16-20 shrimp per pound, the ideal size for this dish. And make sure the shrimp are peeled and deveined for the best texture

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Scampi without Wine: Substitute with a splash of seafood stock or vegetable stock for an alcohol-free option.
  • Creamy Scampi: Stir in a splash of heavy cream for a richer, creamier sauce.
  • Low Carb: Serve over zucchini noodles, cauliflower rice, or spaghetti squash for a low-carb alternative.
  • Vegetables: Toss in spinach, cherry tomatoes, or asparagus.

⏲️ Instructions

Saute chopped garlic in butter and olive oil.

Saute Garlic. Saute chopped garlic in butter and olive oil for 1-2 minutes until fragrant.

Add lemon zest, lemon juice and grated Parmesan cheese to the garlic butter sauce.

Add Wine and Parmesan. Add white wine, lemon zest and juice and grated Parmesan and stir into the sauce.

Cook the shrimp in the butter wine sauce until the first side turns pink, then turn over and cook the other side.

Cook Shrimp. Add the shrimp and cook for 2-3 minutes per side until they just turn pink.

Add cooked linguini to shrimp scampi and toss to combine.

Add Cooked Pasta. Add the cooked pasta directly to the shrimp scampi and toss to combine. Garnish with chopped parsley.

How to Make Shrimp Scampi (Video)

Shrimp Scampi Recipe Tips

  • Shrimp Size: 16-20 count are my preference, which are about medium sized shrimp and mean that there will be about 16-20 shrimps in a pound.
  • Cooking Shrimp: 16-20 count are my preference, which are about medium sized shrimp and mean that there will be about 16-20 shrimps in a pound.
  • Pasta Water: Save a cup of the starchy pasta water and add some to the scampi sauce to loosen. As the sauce cools, it will thicken.
White wine shrimp scampi pasta with Parmesan cheese.

What to Pair with Shrimp Scampi

Serve the shrimp scampi over cooked linguini, orzo or lemon couscous and a glass of white wine such as Pinot Grigio. And don't forget crusty garlic bread to sop up the delicious garlic butter sauce.

More Shrimp 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 shrimp scampi recipe with white wine and Parmesan cheese.
Print Recipe
4.84 from 30 votes

Shrimp Scampi with White Wine and Parmesan

Quick and easy shrimp scampi recipe with white wine, butter and a good amount of garlic that is done in nearly 15 minutes and perfect for a weekday dinner.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Italian
Keyword: easy shrimp scampi, quick shrimp scampi recipe, shrimp scampi recipe, shrimp scampi with wine
Servings: 2 servings
Calories: 693kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

US Customary - Metric

Instructions

  • Pat the shrimp dry with paper towels and set aside.
  • Heat a large skillet over medium heat and add the olive oil and butter. Once butter melts, add the chopped garlic and red pepper flakes and saute for 1-2 minutes until garlic softens but doesn't brown.
  • Pour in the white wine and reduce for a 1-2 minutes until sauce thickens slightly.
  • Add the lemon zest, lemon juice and grated Parmesan cheese and stir everything together. Season with salt.
  • Add the shrimp and cook on the first side for 2-3 minutes until pink, then flip over and cook for another 2-3 minutes until shrimp just turn pink.
  • One shrimp are done, taste the sauce for seasoning and adjust as needed. Garnish with fresh herbs and serve with cooked pasta (or your other favorite side).

Video

Notes

  • Shrimp Size: 16-20 count are my preference, which are about medium sized shrimp and mean that there will be about 16-20 shrimps in a pound.
  • Cooking Shrimp: 16-20 count are my preference, which are about medium sized shrimp and mean that there will be about 16-20 shrimps in a pound.
  • Pasta Water: Save a cup of the starchy pasta water and add some to the scampi sauce to loosen. As the sauce cools, it will thicken.

Nutrition

Calories: 693kcal | Carbohydrates: 45g | Protein: 12g | Fat: 49g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 818mg | Potassium: 231mg | Fiber: 4g | Sugar: 3g | Vitamin A: 969IU | Vitamin C: 30mg | Calcium: 158mg | Iron: 2mg

Tiramisu Truffles

· 1 Comment

These irresistible tiramisu truffles pack all the creamy, coffee-rich indulgence of the classic dessert into perfectly bite-sized treats.

Recipe for tiramisu truffles dusted with cocoa powder and powdered sugar.
[feast_advanced_jump_to]

About This Recipe

These tiramisu truffles capture all the decadent flavors of the beloved Italian dessert, made in a fraction of the time! Crushed ladyfingers are mixed with creamy mascarpone cheese, espresso, and vanilla extract and rolled in cocoa powder for that iconic finish. For a sweet Jewish treat, try my Chocolate Matzo Toffee.

With their soft, melt-in-your-mouth texture, these tiramisu truffles are irresistibly delicious and perfect to serve at a party.

If you're in the mood for a longer cooking project, try my Amaretto Tiramisu—a twist on the classic featuring almond extract and almond liqueur.

📋 Ingredients

Ingredients for tiramisu truffles, including mascarpone cheese, vanilla extract and espresso.
  • Lady Fingers: The most important ingredient in tiramisu, ladyfingers are lightly sweet and firm rectangular shaped cookies.
  • Coffee or Espresso: This is the perfect time to use leftover morning coffee.
  • Mascarpone Cheese: Mascarpone is an Italian creamed cheese that is slightly softer and creamier than Americanized block of cream cheese.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Add a splash of almond extract for a nutty, sweet aroma or Kahlua for a richer coffee liqueur flavor.
  • Drizzle the finished truffles with melted chocolate or melted white chocolate.
  • Swap the mascarpone with cream cheese if needed, but you may need to add a bit more coffee if the mixture is too thick.

⏲️ Instructions

Mix the tiramisu batter until well combined.

Mix the Dough: In a bowl, combine the crushed ladyfinger cookies, powdered sugar, coffee, mascarpone cheese, and vanilla extract. Mix well until a dough forms.

Roll the scooped tiramisu into round tablespoon sized balls.

Form the Truffles: Use a cookie scoop to portion out the dough and roll it into balls with your hands. You should have about 12-14 truffles.

Coat the tiramisu truffles in cocoa powder.

Roll in Cocoa Powder: Roll each truffle in cocoa powder completely.

Dust the tiramisu truffles with powdered sugar.

Chill and Garnish: Chill the truffles for at least 20 minutes and dust with powdered sugar before serving.

How to Make Tiramisu Truffles (Video)

📍 Recipe Tips

  • Crushing the ladyfingers: A food processor works best for creating fine crumbs, but you can also place them in a resealable bag and crush them with a rolling pin.
  • Uniform truffles: Use a cookie scoop for evenly sized truffles.
  • Make ahead: Both the batter and assembled truffles can be made up to 3 days in advance.
Serve the tiramisu truffles with espresso.

Serving Suggestions

  • Serve these truffles alongside a cup of espresso or Kahlua for a perfect flavor pairing.
  • Arrange them on a dessert board with other small bites like pistachio biscotti or chocolate-dipped strawberries.

More Dessert 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 no bake tiramisu truffle recipe with espresso and cocoa powder.
Print Recipe
5 from 1 vote

Tiramisu Truffles

These bite-sized tiramisu truffles are soft, creamy, and packed with espresso flavor, making them an irresistible treat for any occasion!
Prep Time15 minutes
Chilling30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: Italian
Keyword: easy tiramisu truffles, tiramisu balls, tiramisu truffles
Servings: 12 truffles
Calories: 89kcal
Author: Samantha Ferraro

Equipment

Ingredients

  • 12 ladyfinger cookies about 7 oz, crushed into fine crumbs
  • 2 tablespoons powdered sugar plus more for garnish
  • ¼ cup strong coffee or espresso
  • ½ cup mascarpone cheese
  • 1 teaspoon vanilla extract
  • Cocoa powder for coating
US Customary - Metric

Instructions

  • In a mixing bowl, combine the crushed ladyfinger cookies, powdered sugar, coffee, mascarpone cheese, and vanilla extract. Mix well until a dough forms.
  • Using a cookie scoop, portion out the dough and roll it into small balls with your hands. You should have about 12-14 truffles.
  • Roll each truffle in cocoa powder to coat completely. For a decorative touch, dust with additional powdered sugar.
  • Refrigerate the truffles for at least 30 minutes before serving. These can be made up to 3 days in advance and stored in an airtight container in the fridge.

Video

Notes

    • Add a splash of almond extract or Kahlua for extra flavor.
    • Drizzle the finished truffles with melted chocolate or melted white chocolate.
    • Swap the mascarpone with cream cheese if needed, but you may need to add a bit more coffee if the mixture is too thick.
    • Crushing the ladyfingers: A food processor works best for creating fine crumbs, but you can also place them in a resealable bag and crush them with a rolling pin.
    • Make ahead: Both the batter and assembled truffles can be made up to 3 days in advance.
    • Uniform truffles: Use a cookie scoop for evenly sized truffles.
  •  

Nutrition

Calories: 89kcal | Carbohydrates: 8g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Cholesterol: 34mg | Sodium: 22mg | Potassium: 19mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 192IU | Vitamin C: 0.01mg | Calcium: 18mg | Iron: 0.4mg

Seafood Pasta with Mussels, Clams and Shrimp

· 1 Comment

This light and flavorful seafood pasta features mussels, clams, and shrimp in a garlicky tomato sauce that highlights the fresh, briny sweetness of shellfish.

Seafood pasta with mussels, clams in a light tomato sauce.
[feast_advanced_jump_to]

About This Recipe

Full of fresh briny flavors, this seafood pasta is a celebration of the ocean, combining fresh mussels, clams and shrimp with a light tomato sauce.

Shellfish cooks quickly, making it perfect for weeknight dinners and is impressive enough for a more elegant dinner. If you’re new to working with shellfish, check out my guides on how to clean clams and how to clean mussels to make prep a breeze.

📋 Ingredients

Ingredients for shellfish pasta including mussels, clams, shrimp and tomato sauce.
  • White wine: Use a dry white wine, like Sauvignon Blanc or Pinot Grigio, to add depth to the sauce and avoid anything too sweet.
  • Clams and mussels: Make sure the clams and mussels are cleaned thoroughly and discard any with cracked shells or those that don’t close when tapped.
  • Shrimp: Look for medium sized shrimp that are already shelled and deveined to save time.
  • Passata (strained tomatoes): Passata provides a smooth and light tomato base. If you can’t find it, substitute with canned crushed tomatoes.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Seafood: Swap out or add scallops or crab meat to the seafood pasta. If using scallops, add them the same time as the shrimp.
  • Wine Alternative: If you prefer not to use wine, replace it with seafood stock or vegetable broth.
  • No Tomato Sauce: Instead of tomato sauce, cook the seafood in a garlic butter sauce or add a ½ cup of heavy cream.

⏲️ Instructions

Pour in white wine and let the wine reduce before adding the shellfish.

Saute the garlic. Sauté sliced garlic and red pepper flakes in olive oil for about 1 minute. Pour in white wine and reduce slightly.

Add the mussels and clams to the sauteed garlic.

Add the mussels and clams. Add the cleaned mussels and clams to the pan, cover and cook for 4-5 minutes, until the shells begin to open.

Add the shrimp to the mussels and clams.

Add the shrimp. Add the shrimp and cook for an additional 3-4 minutes, turning once, until the shrimp are just pink and the mussels and clams have completely opened.

Pour the tomato sauce into the shellfish and gently toss to combine.

Add the tomato sauce. Pour the tomato sauce in and gently stir. Continue cooking for 1-2 minutes, until the sauce is heated through.

Add the cooked pasta to the sauce and toss together.

Add the cooked pasta. Remove the shellfish and set aside. Season the sauce with Kosher salt and add the cooked pasta to the sauce and toss together.

Garnish the seafood pasta with chopped parsley or basil.

Assemble and serve. Divide the pasta among wide bowls and top each serving with the cooked mussels, clams, and shrimp. Garnish with chopped basil and serve.

How to Make Seafood Pasta (Video)

📍 Recipe Tips

  • Prep Before Cooking: Have all your ingredients prepped and ready to go, as this recipe comes together fast.
  • Cleaning the Clams and Mussels: This can take up to an hour, but is worth it to not bite into a piece of sand. Discard any that remain closed. Check out my guides on how to clean clams and how to clean mussels.
  • Cook the Shellfish in Layers: Clams and Mussels cook a few minutes longer than shrimp, so keep an eye on it.
Seafood pasta recipe with mussels and clams.

Serving Suggestions

Serve with crusty bread or garlic focaccia to sop up the delicious sauce. This seafood pasta is also a great addition to a Feast of the Seven Fishes dinner, alongside baked clams casino and shrimp oreganata.

Pair with a crisp white wine, like Sauvignon Blanc or Pinot Grigio, to complement the seafood’s briny flavors.

More Shellfish 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.

Seafood pasta with mussels, clams and shrimp.
Print Recipe
5 from 1 vote

Shellfish Pasta with Mussels and Clams

This fresh seafood pasta is full of mussels, clams, and shrimp tossed in a light tomato sauce, highlighting the briny sweetness of shellfish in every bite.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Main
Cuisine: Italian
Keyword: fruti di mare, pasta with clams and mussels, seafood pasta, shellfish pasta
Servings: 2 servings
Calories: 470kcal
Author: Samantha Ferraro

Equipment

Ingredients

US Customary - Metric

Instructions

  • Begin cooking linguine or pasta of choice in salted boiling water according to package directions.
  • Heat the olive oil in a large pan over medium heat. Sauté the sliced garlic and red pepper flakes until fragrant, about 1 minute.
  • Pour in the white wine and cook for 1 minute, allowing it to reduce slightly.
  • Add the cleaned mussels and clams to the pan. Cover and cook for 4-5 minutes, until the shells begin to open.
  • Add the shrimp and cook for an additional 3-4 minutes, turning once, until the shrimp are just pink and the mussels and clams have completely opened.
  • Pour the tomato sauce into the pan and gently stir. Continue cooking for 1-2 minutes, until the sauce is heated through and the shellfish are fully cooked.
  • Remove the shellfish from the pan and set aside. Season the sauce with Kosher salt and add the cooked linguine to the sauce and toss until the noodles are evenly coated.
  • Divide the pasta among wide bowls. Top each serving with the cooked mussels, clams, and shrimp and garnish with chopped basil and serve.

Video

Notes

    • Prep Before Cooking: Have all your ingredients prepped and ready to go, as this recipe comes together fast.
    • Cleaning the Clams and Mussels: This can take up to an hour, but is worth it to not bite into a piece of sand. Discard any that remain closed. Check out my guides on how to clean clams and how to clean mussels.
    • Cook the Shellfish in Layers: Clams and Mussels cook a few minutes longer than shrimp, so keep an eye on it.
    • Seafood: Swap out or add scallops or crab meat to the seafood pasta. If using scallops, add them the same time as the shrimp.
    • No Tomato Sauce: Instead of tomato sauce, cook the seafood in a garlic butter sauce or add a ½ cup of heavy cream
    • Wine Alternative: If you prefer not to use wine, replace it with seafood stock or vegetable broth.
    •  

    Nutrition

    Calories: 470kcal | Carbohydrates: 52g | Protein: 18g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 21mg | Sodium: 804mg | Potassium: 856mg | Fiber: 5g | Sugar: 7g | Vitamin A: 930IU | Vitamin C: 19mg | Calcium: 65mg | Iron: 7mg