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Hanukkah Dinner Party Menu

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Hanukkah is all about celebrating the miracle of oil and gathering with friends and family, and of course… plenty of fried food! This Hanukkah menu brings together traditional favorites and fun twists, with a few playful touches to set the mood.

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🍴Appetizers

Classic Potato Latkes: It wouldn't be a Hanukkah party without Mom's Classic Potato Latkes! Or if you feel a bit more creative, have fun with Salt and Vinegar Potato Latkes or make a Latke Bar with different toppings to choose from.

Potato latkes on a place and topped with sour cream and apple sauce and microgreens.

Chicken Liver Pâté (Optional): Chopped liver or chicken liver pâté is often seen around Jewish holiday dinners. This version brings in bright Mediterranean flavors with lemon zest, capers and fresh herbs.

Serve with crackers, crostini or top a dollop onto latkes.

Chicken liver pâté with capers, lemon and herbs.

🍽️ Main Dish Options

Pomegranate Braised Short Ribs (Meat Option): Rich, tender, deeply flavorful short ribs braised with sweet and tangy pomegranate and red wine. Serve over creamy sweet potatoes for a stunning holiday main course.

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

Herb Crusted Salmon (Seafood Option): A bright mixture of lemon juice, white wine and fresh herbs coats the salmon beautifully. The result is a tender, bright seafood main that everyone loves!

Fresh herb and lemon crusted salmon recipe.

🥗 Side Dishes

Roasted Carrots with Pomegranate and Pears: Colorful, lightly sweet, and beautiful next to the braised short ribs. Look for rainbow carrots for a striking side dish.

Pomegranate roasted carrots with pears and pomegranate molasses.

Kale Tabbouleh with Pomegranate and Quinoa: Kale tabbouleh is a twist on the popular Mediterranean salad, with nutty quinoa that is tossed with a tangy pomegranate vinaigrette.

🍩 Dessert

Donuts aka sufganiyot are a must for the Hanukkah season!

Pear Donuts with Vanilla and Cinnamon: Sweet pears are cooked down with brown sugar, vanilla and cinnamon, then piped into perfectly pillowy fried donuts.

Pear donuts are piled on a plate and dusted with powdered sugar.

🍷 Drink Pairings

Pomegranate Red Wine Sangria: This is such a good option for a batch cocktail! Just keep it chilled and add sparkling water before serving for a little fizz.

Pear and pomegranate red wine sangria in two glasses.

Wine Suggestions

  • For Short Ribs: A medium-bodied red like Pinot Noir or Merlot complements the richness and sweet-sour notes of the pomegranate braised short ribs.
  • For Salmon: A crisp, citrusy white such as Sauvignon Blanc or Chablis balances the fresh herbs and lemon in the herb-crusted salmon.

Non-Alcoholic Option

  • Jallab (Date & Molasses Drink): Lightly sweet and floral, this Middle Eastern drink pairs beautifully with fried latkes and rich mains.
  • Or simply sparkling water with a splash of pomegranate juice and add a twist of citrus.
A floral and refreshing Middle Eastern drink inspired from Lebanon, Jallab is made with date molasses, a touch of rose mater and topped with pine nuts.

🎉 Fun Extras for the Table

  • Dreidel Game: Classic, easy, and fun for all ages! Learn how to play dreidel and what the letters mean.
  • Scatter gelt on the table and to use during the dreidel game.
  • Menorah Lighting: If it’s one of the nights of Hanukkah, lighting the menorah together is a simple way to honor the holiday and create a warm, festive atmosphere.

📋 Make-Ahead Tips

  • Short Ribs: Make 1–2 days ahead, so they get even better as they sit.
  • Latkes: Fry earlier in the day or day before and reheat on a wire rack in the oven until warmed through.
  • Pâté: Can be made the day before.
  • Salads: Prep components ahead; toss right before serving.
  • Dessert fritters: Best served fresh, but the batter can be made ahead of time.

Braised Sweet and Sour Brisket

· 6 Comments

This tender, melt-in-your-mouth braised brisket is everything you want in a well-made brisket. The sweet and sour brisket is braised in a tangy and rich sauce that glazes over the brisket beautifully.

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

A well-made braised brisket is often the star of the show at most Jewish holiday dinners. I have fond memories of enjoying slices of sweet and sour brisket during our Passover seders and Hanukkah dinners. Though brisket is good any time of the year.

This sweet and sour brisket is inspired by my mom's sweet and sour sauce and the results are melt-in-your-mouth delicious! This version braises low and slow in a Dutch oven so the tangy sauce thickens perfectly, or make slow cooker red wine brisket for even more hands off-cooking.

For the perfect pairing serve alongside Celery Root Latkes or go classic with Mom's Crispy Potato Latkes, a fresh shredded kale salad on the side or with lemony matzo ball soup as a first course.

Brisket 101 (a.k.a. Let’s Talk Brisket)

Brisket is a substantial cut of beef, usually anywhere from 3 to 8 pounds. You can buy a whole brisket or choose between two main cuts:

  • Flat Cut (aka First Cut): This is the cut used for this Jewish-style brisket. It has a fat cap on one side with very little marbling throughout, which means it needs low and slow braise to stay tender.
  • Point Cut (aka Second Cut): This cut has more inter-muscular fat, so it’s richer and more flavorful, but it won’t slice quite as neatly as the flat cut.

For more on cuts and butchery, check out WA State Beef Commission.

Cooked braised brisket in a large dutch oven served in a sweet and sour tomato sauce.

Ingredients

  • Brisket: 3 to 5 pound flat cut brisket. Do not trim any fat as this cut needs the fat to keep the meat tender.
  • Salt and Pepper: This is a good hunk of meat so don't be shy with the salt.
  • Tomato Paste: A few tablespoons of tomato paste thickens the initial sauce and creates a lovely sweet flavor.
  • Paprika: Use either sweet paprika for a more mild flavor or smoked paprika for a smokier flavor. Tip: Add the spices when you saute the tomato paste to wake up the flavors.
  • Red Wine: A red blend or Cabernet can handle the robust brisket.
  • Tomato Sauce: Either unseasoned tomato sauce, tomato puree or strained tomatoes is perfect for this recipe.
  • Worcestershire Sauce: Optional, but a few dashes gives a great savory element to the sauce.
  • Beef Stock: I like using a beef stock base that I can add water to, such as Better Than Bouillon.
  • Brown Sugar: This is what gives the sweet flavor in the sweet and sour sauce.
  • Lemon Juice: My mom swore by using "sour salt", which is citric acid. But lemon juice works just as well and is what gives the sour flavor to the sauce.

How To Make Sweet and Sour Brisket

Drizzle a wide dutch oven with oil and sear the brisket.

Season and Sear the First Side: Place the seasoned brisket into a hot Dutch oven and sear the first side until deeply browned.

Sear the brisket on all sides, including the ends so a deep crust forms.

Sear All Sides: Turn brisket over and sear the other side. Use tongs to hold it upright and sear the ends.

Saute sliced onions in the same dutch oven for a few minutes to soften.

Remove Brisket and Sauté Onions: Transfer the brisket to a plate. In the same Dutch oven, sauté the onions until they soften and begin to caramelize.

Reduce the red wine until thickened.

Build the Sauce: Add the spices and tomato paste, then pour in the wine. Let the mixture simmer and reduce to concentrate the flavor.

Add the seared brisket back into the dutch oven with the reduced wine sauce.

Nestle Brisket Back Into the Pot: Return the seared brisket to the Dutch oven and spoon some of the sauce over the top before braising.

After the brisket is cooked, it will shrink a bit and sauce will reduce.

Cook Until Tender: Cook brisket in the oven until tender and the sauce has reduced. The meat should be tender enough to pierce easily with a fork.

Brisket Making Tips

  • Bring to room temperature: Let the brisket sit out for at least 30 minutes before cooking to remove the chill.
  • Pat it dry: A dry surface helps the brisket get a deep, even sear.
  • Sear every side: Don’t rush this step, searing all sides builds essential flavor.
  • Leave the fat on: The fat cap helps keep the brisket tender. You can skim excess fat from the sauce after cooking.
  • Cook until just tender: The brisket is ready when a fork pierces it easily and releases without resistance.
  • Even better the next day: Slice the cooked brisket and store it in the sauce; it reheats beautifully and tastes even richer after resting.
Braised Jewish style brisket sliced and placed back in the dutch oven with a rich sweet and sour sauce.
Can I make braised brisket ahead of time?

Braised brisket is one of those dishes that taste better as it sits. To make ahead, braise the brisket until tender, then slice and place the sliced brisket back into the sauce. Let the sauce come to room temperature, then chill and when ready, reheat the brisket in the sauce on the stovetop.

Serving Suggestions

Sweet and sour brisket is incredibly versatile and pairs well with just about anything! Serve it with lemon matzo ball soup as a starter or alongside garlic mashed potatoes to soak up all that tangy sauce. A bright green salad or roasted Brussels sprouts also balance the richness beautifully.

If you have any leftovers, and that's a BIG IF, you can make my Brisket Tacos with Pickled Onions or my Brisket Empanadas with Passion Fruit Chimichurri.

More Brisket 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.

Braised beef brisket in a rich sweet and sour tomato sauce.
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4.88 from 8 votes

Sweet and Sour Braised Brisket

This tender brisket is everything you want in a Jewish style brisket. The sweet and sour brisket is braised in a tangy and rich tomato sauce that glazes over the meat beautifully.
Prep Time30 minutes
Cook Time3 hours 30 minutes
Resting Time10 minutes
Total Time4 hours 10 minutes
Course: Dinner, Main, Main Course
Cuisine: Jewish
Keyword: braised brisket, Jewish style brisket, sweet and sour brisket
Servings: 6 servings
Calories: 572kcal
Author: Samantha Ferraro
Cost: $40

Equipment

Ingredients

US Customary - Metric

Instructions

  • Pre-heat the oven to 300°F.
  • Sear the Brisket: Pat the brisket very dry with paper towels and season generously with salt and pepper.
  • Heat a wide Dutch oven over medium-high heat and add olive oil. Sear the brisket on all sides until a deep crust forms, then remove and set aside.
  • Sauté the Onions: Add a little more oil if needed, then add the sliced onions and sauté until softened, about 2–3 minutes.
  • Build the Sauce: Stir in the paprika and tomato paste and sauté for another 30 seconds, breaking down the tomato paste into the oil.
  • Pour in the red wine and scrape up any browned bits with a spatula. Let the wine reduce for 2–3 minutes until thickened.
  • Braise: Return the brisket to the pot, fat side up and any accumulated juices.
  • In a bowl, whisk together the tomato sauce, beef stock, Worcestershire, brown sugar, and lemon juice and pour the mixture over and around the brisket.
  • Bring the mixture to a boil, then cover and transfer to a 300°F oven.
  • Braise for 3–3½ hours, or until the brisket is fork-tender and the sauce has thickened.
  • Slice & Serve: Transfer the brisket to a cutting board and rest for 10 minutes.
  • Slice against the grain, then nestle the slices back into the sauce. Spoon sauce over the top and serve.

Video

Notes

  • Bring to room temperature: Let the brisket sit out for at least 30 minutes before cooking to remove the chill.
  • Pat it dry: A dry surface helps the brisket get a deep, even sear.
  • Sear every side: Don’t rush this step — searing all sides builds essential flavor.
  • Leave the fat on: The fat cap helps keep the brisket tender. You can skim excess fat from the sauce after cooking.
  • Cook until just tender: The brisket is ready when a fork pierces it easily and releases without resistance.
  • Even better the next day: Slice the cooked brisket and store it in the sauce; it reheats beautifully and tastes even richer after resting.
  • For more wonderful beef recipes, try my Grilled Tomahawk Steak with Chimichurri Butter or Cast Iron Steak with Mushrooms.

Nutrition

Calories: 572kcal | Carbohydrates: 18g | Protein: 58g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 14g | Cholesterol: 164mg | Sodium: 1509mg | Potassium: 1356mg | Fiber: 2g | Sugar: 13g | Vitamin A: 515IU | Vitamin C: 9mg | Calcium: 48mg | Iron: 6mg

Pomegranate Braised Short Ribs

· 4 Comments

These pomegranate-braised short ribs slowly cook in a rich braising liquid with red wine, warm spices, pomegranate juice, and a touch of tangy pomegranate molasses. The beef becomes tender, with a savory-sweet sauce that’s deeply aromatic. Serve over creamy sweet potatoes and finish with a bright pomegranate gremolata for a comforting main course with a Mediterranean twist.

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

These pomegranate-braised short ribs are a gorgeous, slow-cooked main dish that’s perfect for the holiday season or any cooler night when you want something rich and aromatic. Bone-in short ribs are deeply browned, then braised with red wine, warm spices, sweet-tart pomegranate juice, and pomegranate molasses. The result is melt-in-your-mouth beef with a sauce that’s rich, tangy, aromatic, and beautifully balanced.

Serve the short ribs over creamy mashed sweet potatoes for a striking main course and finish with a bright pomegranate gremolata with fresh lemon zest and juicy pomegranate seeds. The pop of freshness cuts through the richness perfectly.

And if you love a more classic flavor profile, try my red wine short ribs with parsnip mash that’s always a hit!

📋 Ingredients

Ingredients for braised pomegranate short ribs, including pomegranate molasses, red wine, warm spices and fresh herbs.
  • Short Ribs: Look for thick, bone-in English-cut or “dinosaur”-cut short ribs. The thicker ones have more meat and become incredibly tender as the fat and connective tissue melt down during the braise.
  • Aromatics (Onion, Carrot, Celery): The classic mirepoix foundation for long braises.
  • Fresh Herbs: A bundle of rosemary, thyme, parsley, and bay leaves. Tie them with butcher’s twine so they’re easy to remove once the braise is done.
  • Warm Spices: Coriander, allspice, and a cinnamon stick are subtle, warm spices that complement the pomegranate and beef without overpowering anything.
  • Pomegranate Molasses: Pomegranate molasses brings a delicious tangy and slightly sweet layer of flavor. If pomegranate molasses is new to you, it’s a pantry staple in my kitchen and used in Mediterranean cooking. Add a drizzle to roasted squash or add to a pomegranate salad dressing.
  • Red Wine: Choose something you enjoy drinking, such as a red table wine or Cabernet. Avoid dessert wines, which can be too sweet for a braise.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Boneless short ribs: Work well, but they cook a bit faster and may need slightly less liquid.
  • No red wine: Replace with additional beef stock and a splash more pomegranate juice.
  • Vegetables: Try shallots or leeks instead of onion and parsnips instead of carrots.
  • No pomegranate molasses: A thick, high-quality balsamic can be used in a pinch (not identical, but gives a similar tangy sweetness).
  • Make it spicier: Add Aleppo pepper or red pepper flakes when blooming the spices.

⏲️ Instructions

Pat the short ribs dry and season with salt and pepper on all sides.

Season the Short Ribs. Pat the short ribs dry and season generously with salt and pepper on all sides.

In a wide Dutch oven drizzled with olive oil, sear the short ribs on all sides until deeply browned.

Sear the Short Ribs. Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned, about 3–4 minutes per side. Transfer to a plate.

Remove the seared short ribs from the Dutch oven and saute the chopped vegetables.

Sauté the Aromatics. Add the vegetables and sauté for 4–5 minutes. Add garlic and sauté for 30 seconds, then the tomato paste and cook for 1–2 minutes until it darkens slightly. Add the coriander and allspice and sauté for about 30 seconds.

Add red wine to the sautéed vegetables and simmer to reduce the wine.

Deglaze with Wine. Pour in the red wine to deglaze, scraping up any browned bits from the bottom.

Nestle the seared short ribs back into the Dutch oven and add the braising liquid, red wine, pomegranate molasses and fresh herbs.

Build the Braising Liquid. Return the short ribs to the pot and add beef stock, pomegranate juice, and pomegranate molasses. Nestle in the cinnamon stick, bay leaves, and herb bundle. Bring to a gentle simmer.

Cook the pomegranate short ribs in the oven until the sauce reduces and meat is tender and starts to fall off the bone.

Braise the Short Ribs. Cover and transfer to the oven. Braise for about 2½ hours, until tender.

📍 Recipe Tips

  • Dry the meat well. A dry surface creates deep, even browning. Pat the ribs thoroughly with paper towels before seasoning.
  • Don’t overcrowd the pan. Sear the ribs in batches, as needed, so they brown and not steam.
  • Check your liquid level. The braising liquid should come at least halfway to ¾ up the ribs. The ribs don't need to be submerged, but still need enough liquid as it will reduce in cooking.
  • Skim excess fat. Once the braise is done, use a spoon to skim the fat that rises to the top. If you want it extra clean, chill the sauce and remove the solidified fat, then reheat.
Braised pomegranate short ribs in a rich red wine and pomegranate sauce.

Serving Suggestions

Serve the pomegranate short ribs over creamy mashed sweet potatoes (recipe below) so the rich sauce drapes over every bite! They’re impressive enough to serve for Christmas, Hanukkah, Rosh Hashanah, or any holiday dinner.

Some sides that pair beautifully:

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.

Tender Pomegranate short ribs are slightly tangy and savory and served over creamy sweet potatoes.
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5 from 1 vote

Pomegranate Braised Short Ribs

These tender, fall-off-the-bone short ribs are braised in red wine, pomegranate juice, and warm spices for a deep, aromatic flavor. Served over creamy mashed sweet potatoes and topped with a fresh pomegranate gremolata.
Prep Time15 minutes
Cook Time3 hours
Total Time3 hours 15 minutes
Course: Main Course
Cuisine: American, Mediterranean
Keyword: pomegranate braised short ribs, pomegranate short ribs
Servings: 4 servings
Calories: 720kcal
Author: Samantha Ferraro

Equipment

Ingredients

For the Short Ribs

Pomegranate Gremolata

  • ¼ cup chopped fresh parsley
  • Zest of 1 lemon
  • Pomegranate seeds from about half a pomegranate

Mashed Sweet Potatoes

  • 2 to 3 medium sweet potatoes
  • 2 to 3 tablespoons non-dairy milk such as almond or oat milk
  • Salt and black pepper to taste
  • ¼ teaspoon ground cinnamon
US Customary - Metric

Instructions

For the Short Ribs

  • Preheat oven to 350°F.
  • Sear the Short Ribs. Pat the short ribs dry and season generously with salt and pepper on all sides.
  • Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned, about 3–4 minutes per side. Transfer to a plate.
  • Sauté the Aromatics. In the same pot, add the onion, carrots, and celery and sauté until softened and golden, about 4–5 minutes.
  • Stir in the garlic and sauté for 30 seconds. Add the tomato paste and cook for 1–2 minutes until it darkens slightly.
  • Bloom the Spices. Add the coriander and allspice, stirring to bloom the spices in the oil for about 30 seconds.
  • Build the Braising Liquid. Pour in the red wine to deglaze, scraping up any browned bits from the bottom.
  • Return the short ribs to the pot. Add beef stock, pomegranate juice, and pomegranate molasses. The liquid should be about halfway up the ribs.
  • Nestle in the cinnamon stick, bay leaves, and herb bundle. Bring to a gentle simmer.
  • Braise the Short Ribs. Cover and transfer to the oven. Braise for about 2½ hours, or until the ribs are fork-tender and the sauce has reduced.
  • Once done, remove from oven and use a spoon to skim excess fat from the surface. Taste and adjust seasoning as needed.

Creamy Sweet Potatoes

  • Roast the Sweet Potatoes. Cut large ones in half, lengthwise and place on a baking sheet. Roast at 400°F for about 40 minutes, or until fork-tender.
  • Mash the Sweet Potatoes. Once the potatoes are cool enough to handle, scoop out the flesh and mash or blend with non-dairy milk, salt, pepper, and ground cinnamon until smooth and creamy.

To Serve

  • Make the Gremolata. To a bowl, combine chopped parsley, lemon zest, and pomegranate seeds and toss to combine.
  • Assemble. Spread the mashed sweet potatoes on a serving platter and top with the braised short ribs, spooning the vegetables and sauce around them.
  • Garnish generously with the pomegranate gremolata and serve warm.

Notes

  • Dry the meat well. A dry surface creates deep, even browning. Pat the ribs thoroughly with paper towels before seasoning.
  • Don’t overcrowd the pan. Sear the ribs in batches, as needed, so they brown and not steam.
  • Check your liquid level. The braising liquid should come at least halfway to ¾ up the ribs. The ribs don/t need to be submerged, but still need enough liquid as it will reduce in cooking.
  • Skim excess fat. Once the braise is done, use a spoon to skim the fat that rises to the top. If you want it extra clean, chill the sauce and remove the solidified fat, then reheat.

Nutrition

Calories: 720kcal | Carbohydrates: 46g | Protein: 54g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Cholesterol: 147mg | Sodium: 620mg | Potassium: 1893mg | Fiber: 6g | Sugar: 18g | Vitamin A: 21618IU | Vitamin C: 15mg | Calcium: 125mg | Iron: 7mg

Whipped Feta with Marinated Olives and Toasted Pine Nuts

· 2 Comments

This creamy whipped feta dip is smooth and tangy, with just the right amount of sweet thanks to a touch of honey. It’s topped with bright lemony marinated olives, crunchy toasted pine nuts, and a sprinkle of Aleppo pepper. This is one of those quick back-pocket appetizers you’ll be making on repeat!

Whipped feta made with honey and yogurt and topped with marinated olives.
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About This Recipe

This creamy whipped feta dip is about to become your new go-to appetizer! It comes together in minutes, yet tastes like something you’d find on a mezze platter at your favorite Mediterranean spot.

The base is a super smooth blend of feta cheese, Greek yogurt, lemon, olive oil, and just a touch of honey to balance the salty, savory flavors. Then it’s topped with bright, herb-marinated olives that add the perfect briny contrast. A handful of toasted pine nuts brings buttery crunch, and a pinch of Aleppo pepper adds a gentle warmth.

Serve it with anything you love to dip! Wedges of warm pita, crisp veggies, or baked pita chips. It’s also a fabulous addition to a larger mezze spread with your other favorite nibbles. Either way, whipped feta is always the first to disappear!

📋 Ingredients

Ingredients for whipped feta, including yogurt, honey, lemon and olives.
  • Feta Cheese: Look for a block of feta packed in brine. It whips up so much creamier than pre-crumbled feta, which tends to be drier.
  • Greek Yogurt: Greek yogurt gives the feta dip a delicious tang without thinning it out. Full-fat or low-fat both work, just avoid fat-free because it won’t be as creamy.
  • Lemon: Both lemon zest and lemon juice are in this recipe. Lemon zest adds a fragrant, bright citrus flavor without being as sharp as lemon juice. I love using a microplane for zesting.
  • Castelvetrano Olives: These are mild and buttery green olives and I like to call them a “gateway olive” if you’re unsure what olives to try first. Roughly chop or gently smash the pitted olives, so they’re rustic but still bite-sized.
  • Toasted Pine Nuts: Pine nuts toast quickly and bring a delicious buttery crunch. Toast them in a small skillet with just a splash of oil, watching closely. They can go from golden to burnt fast!
  • Aleppo Pepper: Aleppo pepper is milder and fruitier than traditional crushed red pepper flakes. It’s lovely sprinkled over the top, but you can omit it if you prefer no heat.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

This recipe is incredibly versatile. A few fun swaps:

  • Yogurt: Labneh is a Middle Eastern strained yogurt cheese and is an excellent substitute for Greek yogurt. It’s thicker, tangier, and extra creamy.
  • Citrus: Try replacing the lemon with orange zest + a splash of orange juice, or a combination of both. Both the feta and olives pair beautifully with orange.
  • Olives: A mix of Castelvetrano + Kalamata adds a deeper, brinier flavor. Use half-and-half and marinate the same way.
  • Nuts: Swap pine nuts for toasted sliced almonds, pistachios, or walnuts.

⏲️ Instructions

To a small food processor, add the feta cheese, yogurt, honey, olive oil and lemon zest and puree until the mixture is smooth.

Make the Whipped Feta: Add the feta, Greek yogurt, olive oil, lemon zest and honey to a food processor and blend until smooth, scraping down the sides as needed.

Add the roughly chopped olives to a bowl along with fresh herbs and olive oil, lemon zest and juice and toss to combine.

Make the Marinated Olives: Add the chopped olives to a bowl, along with olive oil, lemon zest and juice, chopped parsley and mint and toss to combine. Marinate for a few minutes before assembly.

How to Make Whipped Feta (Video)

📍 Recipe Tips

  • Use a food processor for the creamiest texture. It helps everything whip up super smooth. Use a rubber spatula to scrape down the sides of the processor as needed, so everything blends and is as smooth as possible.
  • Toast pine nuts carefully. Keep the heat on low to medium, moving them around frequently. Once they turn golden, remove the pine nuts from the heat, as they can continue to darken slightly as they cool.
  • Marinate the olives briefly. Even 10–20 minutes helps the flavors develop, but it’s not essential if you’re short on time.
  • Make-ahead: Both the whipped feta and marinated olives can be made 3 days in advance, but keep them separate until you’re ready to assemble.
  • Bring to room temperature: Bring both the whipped feta and olives to room temperature for 15-20 minutes before serving. This softens the dip and lets the flavors open up.
Creamy whipped feta cheese toped with marinated olives and toasted pine nuts.

Serving Suggestions

Whipped feta dip can go with just about anything! Here are some favorite ways to serve it:

More Dip 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.

Creamy whipped feta topped with marinated olives and toasted pine nuts.
Print Recipe
5 from 2 votes

Whipped Feta with Olives

This creamy whipped feta is topped with marinated olives, toasted pine nuts,and Aleppo pepper. An easy Mediterranean appetizer everyone loves.
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer
Cuisine: Mediterranean
Keyword: creamy whipped feta, whipped feta dip, whipped feta with olives
Servings: 4 servings
Calories: 384kcal
Author: Samantha Ferraro

Equipment

Ingredients

Whipped Feta

  • 8 oz feta roughly torn
  • ½ cup Greek yogurt
  • 2 tablespoons olive oil
  • Zest of ½ lemon
  • 2 teaspoons honey

Marinated Olive Topping

  • 1 cup Castelvetrano olives smashed and roughly chopped
  • 3 tablespoons olive oil
  • Zest of ½ lemon
  • 2 teaspoons fresh lemon juice
  • 1-2 tablespoons chopped parsley
  • 1 –2 tablespoons chopped fresh mint
  • 2 –3 tablespoons toasted pine nuts
  • Aleppo pepper for garnish

For Serving

US Customary - Metric

Instructions

  • Make the Whipped Feta: Add the feta, Greek yogurt, olive oil, lemon zest and honey to a food processor and blend until smooth, scraping down the sides as needed.
  • Transfer to a shallow bowl and create swoops on the surface.
  • Make the Marinated Olives: Add the roughly chopped olives to a bowl, along with olive oil, lemon zest and juice, chopped parsley and mint.
  • Toss gently and let sit for a few minutes so the flavors combine.
  • Assemble: Spoon the marinated olive mixture over the whipped feta and top with toasted pine nuts and a pinch of Aleppo pepper.

Video

Notes

  • Use a food processor for the smoothest texture. Scrape down the sides as needed so everything blends evenly.
  • Toast pine nuts carefully. Keep the heat low and remove them once golden—they darken quickly.
  • Marinate the olives for 10–20 minutes if you can, but it’s optional.
  • Make ahead: Prep the whipped feta and olives up to 3 days ahead; store separately until serving.
  • Bring to room temperature: Let both sit out for 15–20 minutes so the dip softens and the olive oil loosens.

Nutrition

Calories: 384kcal | Carbohydrates: 8g | Protein: 11g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 0.003g | Cholesterol: 52mg | Sodium: 1183mg | Potassium: 99mg | Fiber: 1g | Sugar: 4g | Vitamin A: 468IU | Vitamin C: 2mg | Calcium: 327mg | Iron: 1mg

Citrus Fennel Salad with Olives and Pistachios

· 1 Comment

Fresh and vibrant, this citrus fennel salad is layered with colors and textures. Sweet and tart citrus is combined with crunchy fennel, pistachios, and fresh herbs that pair beautifully with roasted meats, seafood, or on their own.

Citrus fennel salad with fresh mint, olives, chopped pistachios and dressed in a tangy vinaigrette.
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About This Recipe

Bright, vibrant, and full of texture, this citrus fennel salad is a celebration of fresh citrus! A variety of citrus, with some sweeter ones like oranges and mandarins, and some tarter ones like grapefruit, is paired with thinly shaved fennel that’s crisp with just a hint of licorice. It’s a classic flavor combination that I also use in my Citrus & Fennel Roast Chicken, which is always a hit.

To add even more punch, buttery Castelvetrano olives, crunchy pistachios, fresh herbs, and tangy feta are layered in, creating a mix of flavors and textures that work beautifully together. Finished with a simple, bright vinaigrette, this salad is perfect alongside white wine steamed clams, roast chicken, grilled steak kabobs, or enjoyed on its own for a refreshing bite any time of year.

📋 Ingredients

Ingredients for citrus fennel salad with red onion, pistachios, fresh herbs and olives.
  • Citrus: Use a variety of citrus for different sweet and tart notes, including grapefruit, blood orange, navel oranges and mandarins.
  • Fennel: A unique, slightly licorice-flavored vegetable that adds crunch. I recommend using a mandolin to shave it thin (about ⅛–¼ inch) so it’s tender and easy to eat in a raw salad.
  • Red Onion: Thinly sliced for just a little sharpness, which balances the sweetness of the citrus.
  • Olives: Pitted Castelvetrano olives are buttery and mild, perfect in a salad. You can also find them in jars or at the olive bar in most grocery stores.
  • Mint: Fresh mint brightens the whole salad. If fresh isn’t available, you can use a small amount of dried mint.
  • Pistachios: Add a rich, crunchy texture that pairs beautifully with the citrus and fennel. Toast lightly if you want extra flavor.
  • Feta Cheese: Look for a block feta cheese in brine, which is much creamier than pre-crumbled feta.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Citrus: Use any combination of sweet and tart citrus, such as grapefruit, Navel or Cara Cara oranges, blood oranges, tangerines, or clementines. Winter is peak citrus season and really makes this salad shine.
  • Olives: Castelvetrano olives are buttery and mild, but you can use green olives for a tangy kick, or Kalamata olives for a bold flavor.
  • Cheese: Feta is classic, but creamy goat cheese or fried halloumi would also be delicious.
  • Nuts: Pistachios add a rich crunch, but toasted pine nuts or slivered almonds are excellent alternatives.
  • Herbs: Fresh mint is best, but if that’s unavailable, use about ½ teaspoon dried mint and adjust to taste.

⏲️ Instructions

Segment different varieties of citrus for the citrus fennel salad.

Prep the Citrus: Peel and slice the citrus into segments or rounds, making sure to remove any white pith. Transfer to a large bowl.

Garnish the citrus fennel salad with chopped pistachios and fresh mint before serving.

Assemble the Salad: Add shaved fennel and onions and scatter in the chopped mint, pistachios, and olives. Drizzle with vinaigrette and gently toss together.

How to Make Citrus Fennel Salad (Video)

📍 Recipe Tips

  • Shave the Fennel Thin: Aim for about ⅛ to ¼ inch slices so it’s tender and easy to eat alongside the delicate citrus. A mandolin works great for this!
  • Segment the Citrus: Use a sharp paring knife to trim the ends, peel off the skin and pith, and slice between the membranes to avoid any bitterness.
  • Make Ahead: You can prep the salad up to a day in advance, but wait to add the dressing and fresh herbs until serving.
  • Vinaigrette Prep: The dressing can be made up to 5 days ahead and stored in a jar in the refrigerator.
Citrus fennel salad with olives, chopped pistachios and fresh mint.

Serving Suggestions

This versatile salad pairs beautifully with:

It’s also wonderful on its own as a bright, refreshing side dish!

More Salad Recipes to Try

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Citrus fennel salad with loads of fresh herbs, pistachios, olives and thin red onion.
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5 from 1 vote

Citrus Fennel Salad with Mint & Pistachios

This citrus fennel salad is all about brightness and texture, with sweet-tart citrus, shaved fennel and lots of fresh herbs and crunchy pistachios.
Prep Time15 minutes
Total Time15 minutes
Course: Salad, Side Dish
Cuisine: Mediterranean
Keyword: citrus fennel salad, citrus salad with pistachios, mediterranean citrus salad, shrimp and citrus salad
Servings: 4 servings
Calories: 435kcal
Author: Samantha Ferraro

Equipment

Ingredients

For the salad:

  • 1 grapefruit peeled and cut into segments
  • 1 blood orange peeled and cut into segments
  • 1 navel orange peeled and cut into segments
  • 2 mandarins peeled and sliced or separated into segments
  • 1 small fennel bulb thinly shaved (plus fronds for garnish if you like)
  • ¼ small red onion very thinly sliced
  • ¼ cup chopped fresh mint leaves plus extra for garnish
  • ¼ cup chopped pistachios
  • ½ cup pitted Castelvetrano olives roughly chopped
  • ¼ cup crumbled feta

For the vinaigrette:

  • ½ cup olive oil
  • 2-3 tablespoons white wine vinegar
  • 2 –3 tablespoons fresh citrus juice squeeze from leftover membranes and peels
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • Pinch of salt and black pepper
US Customary - Metric

Instructions

  • Prepare the citrus: Peel and slice the citrus into segments or rounds, making sure to remove any white pith. Lay everything on a platter or transfer to a large bowl.
  • Make the vinaigrette: In a small bowl or jar, combine the olive oil, white wine vinegar, citrus juice, honey, salt, pepper, and Dijon. Whisk, or if using a mason jar, seal tightly and shake vigorously until the dressing is fully emulsified.
  • Toss the fennel + onion: In a mixing bowl, toss the shaved fennel and red onion with 1–2 tablespoons of the vinaigrette just to start softening and “quick-pickling” them.
  • Assemble the salad: Add the fennel mixture to the citrus. Scatter in the chopped mint, pistachios, and olives. Drizzle with more vinaigrette and gently toss or arrange.
  • Finish: Garnish with extra mint, pistachios, fennel fronds, and feta if using. Serve right away.

Video

Notes

  • Shave the Fennel Thin: Aim for about ⅛ to ¼ inch slices so it’s tender and easy to eat alongside the delicate citrus. A mandolin works great for this!
  • Segment the Citrus: Use a sharp paring knife to trim the ends, peel off the skin and pith, and slice between the membranes to avoid any bitterness.
  • Make Ahead: You can prep the salad up to a day in advance, but wait to add the dressing and fresh herbs until serving.
  • Vinaigrette Prep: The dressing can be made up to 5 days ahead and stored in a jar in the refrigerator. 

Nutrition

Calories: 435kcal | Carbohydrates: 29g | Protein: 5g | Fat: 36g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Cholesterol: 8mg | Sodium: 418mg | Potassium: 604mg | Fiber: 6g | Sugar: 17g | Vitamin A: 1455IU | Vitamin C: 69mg | Calcium: 150mg | Iron: 1mg

Jewish-Style Sweet and Sour Meatballs

· 2 Comments

Jewish-style sweet-and-sour meatballs are a classic comfort recipe, with tender beef meatballs simmered in a tangy and slightly sweet tomato sauce. It's an easy, flavorful recipe that's made with just a handful of pantry staples.

These Jewish style sweet and sour meatballs are a classic Jewish recipe with beef meatballs simmered in a tangy and slightly sweet tomato sauce.
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About This Recipe

Jewish-style sweet-and-sour meatballs are a staple in Jewish home cooking and you’ll find them showing up for weeknight dinners, Shabbat meals, and holidays like Hanukkah or Passover. Inspired by my mom’s sweet-and-sour brisket, this version swaps the brisket for tender beef meatballs that simmer in a tangy and slightly sweet tomato sauce made from simple, pantry-friendly ingredients.

Families all have their own nostalgic variations, but this version sticks to that old-school tradition with tomato sauce, brown sugar, and fresh lemon juice, giving it that perfect sweet-and-tangy balance that makes these meatballs so comforting and distinct.

📋 Ingredients

Ingredients for Jewish style sweet and sour meatballs including crushed tomatoes, ground beef, brown sugar, red wine and spices.
  • Ground Beef: Use 80/20 ground beef, meaning that there is 20% fat to 80% of the beef. The fat content will keep the meatballs tender and flavorful.
  • Spices (garlic powder, onion powder, paprika, parsley): Simple, straightforward seasonings that give the meatballs a flavorful but familiar profile.
  • Panko Breadcrumbs: Helps bind the meatballs while keeping the texture light.
  • Tomato Sauce: Canned tomato sauce keeps things easy, but you can also use crushed tomatoes, strained tomatoes, or even roasted and blended fresh tomatoes.
  • Brown Sugar: Adds sweetness with a deeper, slightly caramel flavor compared to white sugar.
  • Lemon Juice: Fresh lemon juice is what gives that signature sour pucker in the tomato sauce. Or add a bit of citric acid, as my mom used. It brightens the sauce and brings out the sweet-and-sour contrast.
  • Red Wine: Use a medium-bodied wine, such as a Cabernet or red blend. The wine will add a lovely layer of flavor to the sauce without being overpowering.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Different Ground Meats: Ground veal or ground chicken both work well. Ground turkey is leaner and will taste a bit different, so I don’t recommend it for this recipe.
  • Tomato Options: You can use tomato sauce, crushed tomatoes, strained tomatoes, or roasted tomatoes blended smooth.
  • Without wine: Simply skip it. The sauce will still be delicious. Or, you can also add a tiny splash of balsamic vinegar for deeper tang.
  • For Passover: Substitute the panko breadcrumbs with matzo meal.

⏲️ Instructions

Once the chopped onions are sautéed, add red wine and let the wine reduce.

Sauté the onions: Cook the onions until soft, then add red wine and let it reduce until the pan is nearly dry.

Simmer the sweet and sour tomato sauce for a few minutes before the meatballs are added.

Make the sweet-and-sour sauce: Stir in the tomato sauce, sugar, and lemon juice, then let the sauce gently simmer for a few minutes.

Add the beef meatballs to the sweet and sour tomato sauce and simmer until the meatballs are just cooked through.

Add the meatballs: Nestle the uncooked beef meatballs into the simmering sauce in a single layer.

Simmer the meatballs in the tomato sauce until the sauce has reduced slightly and the meatballs are just cooked through and tender.

Simmer until tender: Cover and cook until the meatballs are cooked through and the sauce has thickened slightly, about 25-30 minutes.

How to Make Sweet and Sour Meatballs (Video)

📍 Recipe Tips

  • Do not overmix the meatballs: Mix until the ingredients are just combined. Overworking the mixture can make the meatballs tough.
  • Taste the sauce before adding the meatballs: Adjust the sweetness (add more brown sugar) or tanginess (add more lemon juice) based on personal preference.
  • Freeze Ahead: Roll the meatballs and freeze uncooked, then they can be simmered straight from frozen.
  • Make in Advance: Cook the full recipe ahead of time, then reheat gently on the stove. If the sauce thickens, add up to ½ cup water to loosen it.
These Jewish style sweet and sour meatballs have tender beef meatballs simmered in a tangy and slightly sweet tomato sauce.

Serving Suggestions

More Ground Beef Recipes To Try

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Jewish style sweet and sour meatballs in a sweet and tangy tomato sauce.
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5 from 1 vote

Jewish-Style Sweet and Sour Meatballs

Jewish-style sweet-and-sour meatballs are simmered in a sweet, tangy tomato sauce for a flavorful and comforting weeknight dinner.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Jewish
Keyword: jewish meatballs, jewish style sweet and sour meatballs, sweet and sour meatballs
Servings: 4 servings
Calories: 565kcal
Author: Samantha Ferraro

Equipment

Ingredients

For the Meatballs

  • 1 pound ground beef 80/20 (80% beef, 20%fat)
  • 1 large egg
  • ½ cup panko breadcrumbs add more if the mixture feels too wet
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • Pinch of cayenne pepper
  • Kosher salt and freshly ground black pepper to taste

For the Sauce

  • 1 small onion finely chopped
  • 1 to 2 tablespoons olive oil
  • ½ cup red wine
  • 32 ounce tomato sauce
  • ½-1 cup water use the tomato can to rinse
  • ½ cup brown sugar add more to taste
  • 2 tablespoons fresh lemon juice or apple cider vinegar about 1 juicy lemon
  • ½ teaspoon paprika
  • Kosher salt and black pepper to taste
US Customary - Metric

Instructions

  • Make the meatballs: In a large bowl, combine the ground beef, egg, panko, garlic powder, onion powder, paprika, salt, and pepper. Mix gently until just combined, do not overwork the meat.
  • Form into one-inch meatballs (about twelve) and set aside on a plate.
  • Start the sauce: Heat olive oil in a large braiser or deep sauté pan over medium heat. Add the chopped onion and cook until softened and lightly golden, about 3-4 minutes.
  • Deglaze with wine: Pour the wine in and let the wine reduce for about a minute.
  • Add the tomato sauce, water, brown sugar, lemon juice, paprika, salt, and pepper. Stir and bring to a gentle simmer for 3-5 minutes. Taste and adjust sweetness or tanginess.
  • Add the meatballs: Nestle the meatballs into the sauce in a single layer. Spoon some sauce over the top.
  • Simmer: Cover, leaving a small opening and simmer gently for 25-30 minutes, until the meatballs are cooked through and the sauce has thickened slightly.
  • Serve: Taste one more time for seasoning. Serve hot over rice and spoon extra sauce on top.

Video

Notes

  • Do not overmix the meatballs: Mix until the ingredients are just combined. Overworking the mixture can make the meatballs tough.
  • Taste the sauce before adding the meatballs.: Adjust the sweetness (add more brown sugar) or tanginess (add more lemon juice) based on personal preference.
  • Freeze Ahead: Roll the meatballs and freeze uncooked, then hey can be simmered straight from frozen.
  • Make in Advance: Cook the full recipe ahead of time, then reheat gently on the stove. If the sauce thickens, add up to ½ cup water to loosen it.
  • Yields about 12 meatballs.

Nutrition

Calories: 565kcal | Carbohydrates: 49g | Protein: 25g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 1234mg | Potassium: 1151mg | Fiber: 4g | Sugar: 37g | Vitamin A: 1289IU | Vitamin C: 21mg | Calcium: 107mg | Iron: 5mg

Roasted Acorn Squash with Goat Cheese and Arugula

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Inspired by an Argentine-style squash salad, roasted acorn squash is filled with creamy goat cheese, peppery arugula, and a bright parsley chimichurri vinaigrette. The warmth of the squash gently melts the cheese and wilts the arugula, and every bite is savory, tangy and creamy.

Roasted acorn squash halves with goat cheese, arugula and herb vinaigrette.
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About This Recipe

This roasted squash recipe is inspired by Argentine-style calabaza salad, which is a warm roasted squash that gets filled with greens, cheese, and dressed with a bright chimichurri-like vinaigrette. There’s no strict traditional name, but this style is very classic in Argentine home cooking-roasted squash + fresh herbs + tangy red wine vinegar.

Once the roasted acorn squash comes out of the oven, use it as your “bowl” and crumble creamy goat cheese right in the center, along with peppery arugula, and finish with a good drizzle of the bright parsley chimichurri all over.

As you scoop into the tender squash, the heat gently melts the cheese and wilts the arugula, so every bite is warm, tangy, nutty, and incredibly satisfying.

📋 Ingredients

Ingredients for roasted squash with arugula and parsley chimichurri, including goat cheese and red wine vinegar.

This recipe uses minimal ingredients, so look for the best quality and freshest available for the best flavor.

  • Acorn Squash: A classic fall squash with a naturally sweet, nutty flavor. Look for one that feels heavy for its size and has firm, dull skin.
  • Goat Cheese: Look for a log of goat cheese instead of the pre-crumbled option, which is creamier and will melt beautifully into the warm squash.
  • Arugula: Adds that peppery bite and wilts just slightly from the heat of the squash.
  • Fresh Parsley + Oregano: Both are classic Argentine chimichurri herbs. Parsley keeps things bright; oregano adds an earthy punch.
  • Olive Oil: Look for an Argentine extra-virgin olive oil, which tends to be bold and peppery.
  • Red Wine Vinegar: A very traditional acid in chimichurri that is bright and punchy.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Squash Options: Any hearty winter squash works great. Try kabocha squash, butternut squash, delicata, or even a small sugar pumpkin. If the squash is large, cut it into quarters.
  • Herbs: For a twist, add a handful of mint for brightness. Cilantro isn’t classic in Argentina, but will add a lovely bright layer of flavor.
  • Cheese: Goat cheese is the most natural pairing here, but a creamy feta cheese would be great for a saltier bite. Or roughly torn Burrata for extra creaminess.

⏲️ Instructions

Cut the acorn squash in half, scoop out the seeds and season with olive oil, salt and pepper.

Season the Squash: Brush the acorn squash with olive oil and season with salt and pepper.

Roast the acorn squash halves until tender.

Roast Until Tender: Roast the squash at 400 degrees Fahrenheit for about 45 minutes, until the flesh is soft and caramelized around the edges.

Add the parsley, oregano, olive oil and red wine vinegar to a food processor and blend to make a vinaigrette.

3. Make the Herby Vinaigrette: Blend parsley, oregano, olive oil, and red wine vinegar until bright and smooth.

Garnish the roasted squash halves with goat cheese, arugula and drizzle with chimichurri.

Assemble: While the squash is still warm, fill with goat cheese, arugula and drizzle with the vinaigrette.

How to Make Roasted Acorn Squash (Video)

📍 Recipe Tips

  • Use a sharp knife for cutting squash: Winter squash is tough to cut through. Use a sharp knife on a stable cutting board when cutting the squash.
  • Roast until fully tender: Hard squash takes a while to become tender. To check for doneness, use a paring knife to pierce through the squash and if it slides in easily, it’s ready.
  • Trim the bottom: When prepping the squash, cut off a bit of the root ends, so the squash sits flat on the plate.
  • Assemble while warm: Add the goat cheese and arugula while the squash is still hot so the cheese gently melts and the greens slightly wilt.
  • Make the vinaigrette ahead: The chimichurri keeps well for at least 3 days. It’s amazing on roasted vegetables, grilled meats, or another salad.
Roasted acorn squash stuffed with arugula and goat cheese.

Serving Suggestions

This warm squash salad is hearty enough for a full lunch or light dinner, but it also makes a beautiful seasonal side dish.

Here are a few perfect pairings:

More Squash Recipes to Try

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Roasted acorn squash with goat cheese and arugula salad.
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Roasted Acorn Squash with Goat Cheese, Arugula & Herby Vinaigrette

Inspired by an Argentine-style salad, roasted acorn squash is filled with goat cheese, arugula and a bright chimichurri vinaigrette.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Main, Side Dish
Cuisine: Argentinian, South American
Keyword: roasted acorn squash with goat cheese, simple roasted acorn squash
Servings: 4 servings
Calories: 248kcal
Author: Samantha Ferraro

Equipment

Ingredients

For the Squash

  • 2 acorn squash halved and seeds removed
  • Olive oil
  • Salt and black pepper
  • 2 ounces Crumbled goat cheese
  • ½ cup fresh baby Arugula

For the Herby Vinaigrette

  • 1 small bunch fresh parsley leaves about ½ cup
  • 2-3 sprigs fresh oregano leaves removed
  • ¼ cup red wine vinegar
  • ¼ cup extra virgin olive oil Argentine if you have it
  • Salt and black pepper to taste
US Customary - Metric

Instructions

  • Roast the Squash: Preheat the oven to 400°F (200°C).
  • Drizzle the cut sides of the squash with olive oil and season with salt and pepper. Place cut-side down on a lined baking sheet and roast for 35–45 minutes, or until the flesh is tender and caramelized around the edges.
  • Make the Vinaigrette: In a blender or small food processor, combine the parsley, oregano, red wine vinegar, and olive oil. Blend until smooth and bright green. Season to taste with salt and pepper.
  • Assemble: Once the roasted squash is tender and still hot, remove from the oven and flip each half over. Divide crumbled goat cheese among the squash cavities and top with a generous handful of arugula.
  • Finish: Drizzle the herby vinaigrette over the arugula and goat cheese. As you toss everything together, the warm squash will gently soften the cheese and wilt the greens.

Video

Notes

  • Use a sharp knife: Winter squash is tough, so use a sharp knife on a stable cutting board.
  • Roast until tender: Pierce with a paring knife — if it slides in easily, the squash is ready.
  • Trim the bottom: Slice a bit off the root end so the squash sits flat on the plate.
  • Assemble while warm: Add goat cheese and arugula while the squash is hot so everything softens and melts.
  • Make ahead: The herb vinaigrette keeps for up to 3 days and is great on veggies, grilled meats, or salads.

Nutrition

Calories: 248kcal | Carbohydrates: 23g | Protein: 4g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 7mg | Sodium: 61mg | Potassium: 774mg | Fiber: 3g | Sugar: 0.2g | Vitamin A: 1026IU | Vitamin C: 24mg | Calcium: 104mg | Iron: 2mg

Stuffed Turkey Breast with Sausage Stuffing

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This stuffed turkey breast is rolled with a savory sausage stuffing and slathered with an herbaceous compound butter and roasted until the skin is beautifully crisp and golden. It’s a flavorful and elegant twist on a classic holiday centerpiece.

Rolled turkey breast stuffed with sausage and cranberry stuffing and roasted until golden brown.
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About This Recipe

This stuffed turkey breast is a fantastic option if you’re hosting a smaller Thanksgiving or simply don’t want to roast an entire bird. The turkey is butterflied and pounded thin, then rolled with a savory sausage stuffing so everything stays incredibly tender, moist, and full of flavor.

The stuffing adds richness and texture, while the herb–garlic compound butter melts into the meat and crisps the skin beautifully. I use a boneless, skin-on turkey breast, which is easy to find this time of year, and roasting it over onions and celery with a splash of white wine keeps everything juicy.

This would be a fantastic main dish served alongside lemon roasted brussels sprouts and garlic mashed potatoes!

🍋 Substitutions and Variations

  • Chicken instead of turkey: A large boneless, skin-on chicken breast works beautifully and cooks faster. Start checking around 50–60 minutes.
  • Stuffing options: Use any of your stuffing recipes, such as challah and sausage stuffing or a savory bread pudding, or doctor up store-bought with sautéed mushrooms, cranberries, chestnuts, or extra herbs.
  • Dairy-free option: Swap the butter for a vegan butter or make an herb-packed olive oil paste instead.
  • Extra add-ins: Chopped roasted chestnuts, caramelized onions, or cooked wild rice make great additions to the stuffing.

⏲️ Instructions

Spread the stuffing onto the inside of the pounded turkey breast, gently pressing the stuffing into the meat.

Butterfly, Pound & Add Stuffing: Spread the turkey breast open, pound it to an even thickness, and press the stuffing firmly across the surface.

Roll up the turkey breast, tie with string and slather with compound butter. Then place in toasting pan with vegetables.

Roll & Butter the Turkey: Roll the stuffed turkey breast tightly, tie with twine, slather with the compound butter, and place it over the onions and celery.

Roast the stuffed turkey breast until the skin is deeply golden brown and turkey is cooked through.

Roast Until Golden: Roast at 425°F until the turkey is deeply golden, the skin is crisp, and it reaches an internal temp of about 160–165°F.

Once done, let the rolled turkey breast rest for a few minuets before slicing.

Slice & Serve: Let the turkey rest, remove the twine, and slice into thick rounds to reveal the stuffing inside.

How to Make Stuffed Turkey Bread (Video)

📍 Recipe Tips

  • Make sure the turkey is fully thawed: It makes butterflying and pounding so much easier.
  • Butterfly + pound evenly: Place the turkey skin-side down, make a few careful slits in the thickest areas, cover with plastic wrap, and pound to an even thickness.
  • Press the stuffing firmly so it adheres to the meat and rolls tightly.
  • Use kitchen twine: It keeps everything secure as it roasts.
  • Rub the compound butter under the skin once the turkey is rolled, being careful not to pierce the skin.
  • Roast uncovered first: If the skin browns too quickly, tent loosely with foil.
  • For extra-crisp skin: Broil for 3–5 minutes at the end (keep a close eye!).
  • Always rest the turkey at least 5–10 minutes before slicing. Don’t forget to cut off the twine before serving.
Roasted and stuffed turkey breast with stuffing and a flavorful compound butter.

Serving Suggestions

Serve the stuffed turkey breast as a main for a. smaller Thanksgiving or any fall gathering. Pair it with:

Wine pairing: A crisp Chardonnay or Pinot Blanc works beautifully with the buttery herbs and roasted turkey.

More Turkey Recipes to Try

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Roasted stuffed turkey breast filled with cranberry sausage stuffing and seasoned with
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Stuffed Turkey Breast with Sausage Stuffing

Juicy stuffed turkey breast filled with sausage and cranberry stuffing and roasted with garlic herb butter until perfectly golden and tender.
Prep Time20 minutes
Cook Time1 hour 30 minutes
Resting10 minutes
Total Time2 hours
Course: Main, Main Course
Cuisine: American
Keyword: rolled turkey breast, stuffed turkey breast, stuffed turkey breast with stuffing
Servings: 8 servings
Calories: 652kcal
Author: Samantha Ferraro

Equipment

Ingredients

Turkey and Stuffing

  • 2 split boneless skin-on turkey breasts (about 5-6 pounds total)
  • 2 cups cooked stuffing
  • ½ pound cooked Italian sausage
  • ½ cup dried cranberries

Compound Butter

  • 4 tablespoons unsalted butter softened
  • 2 tablespoons olive oil
  • 2 cloves garlic grated or finely chopped
  • 1 tablespoon fresh rosemary finely chopped
  • 1 tablespoon fresh sage leaves finely chopped, about 6-8 leaves
  • 1 tablespoon fresh thyme leaves chopped
  • 2 teaspoons Kosher salt
  • Ground black pepper

Roasting Pan:

  • 1 onion quartered
  • 2 stalks celery cut into big chunks
  • ½ cup dry white wine
  • Salt + pepper
US Customary - Metric

Instructions

  • Prepare the turkey: Place the turkey breast skin-side down on a cutting board. Butterfly the thickest areas with a few careful slits, then cover with plastic wrap and pound with a meat mallet to an even thickness.
  • Mix the stuffing: In a bowl, combine the cooked stuffing, cooked sausage, and dried cranberries.
  • Stuff and roll: Spread the stuffing evenly over the turkey breast, gently pressing down so the stuffing adheres to the meat. Roll tightly from the long end and tie with kitchen twine in 3–4 places.
  • Make and apply the compound butter: Mix softened butter, olive oil, garlic, rosemary, sage, thyme, salt, and pepper. Rub the mixture all over the outside of the rolled turkey, tucking a little under the skin if possible.
  • Assemble the roasting pan: Arrange the onions and celery in a roasting pan. Place the turkey on top. Season with salt and pepper and pour the white wine around the pan.
  • Roast: Preheat oven to 425°F.
  • Roast the turkey for 1 hour 20–30 minutes, checking after the first hour. If the skin browns too quickly, tent with foil.
  • For extra crisp skin, broil for the last 3–5 minutes.
  • Rest and slice: Let the turkey rest 5–10 minutes. Remove the twine, then slice into thick rounds and serve.

Video

Notes

  • Make sure the turkey is fully thawed: It makes butterflying and pounding so much easier.
  • Butterfly + pound evenly: Place the turkey skin-side down, make a few careful slits in the thickest areas, cover with plastic wrap, and pound to an even thickness.
  • Press the stuffing firmly so it adheres to the meat and rolls tightly.
  • Use kitchen twine: It keeps everything secure as it roasts.
  • Rub the compound butter under the skin once the turkey is rolled, being careful not to pierce the skin.
  • Roast uncovered first: If the skin browns too quickly, tent loosely with foil.
  • For extra-crisp skin: Broil for 3–5 minutes at the end (keep a close eye!).
  • Always rest the turkey at least 5–10 minutes before slicing. Don’t forget to cut off the twine before serving.

Nutrition

Calories: 652kcal | Carbohydrates: 20g | Protein: 53g | Fat: 38g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 177mg | Sodium: 1159mg | Potassium: 756mg | Fiber: 2g | Sugar: 7g | Vitamin A: 398IU | Vitamin C: 3mg | Calcium: 68mg | Iron: 4mg

Everything Bagel Stuffing

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All the flavors of an everything bagel, baked into a savory, herby Thanksgiving stuffing! Torn everything-spiced bagel cubes are mixed with classic aromatics for a fun twist on the traditional side dish!

Everything bagel stuffing with sage.
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About This Recipe

If you love everything bagels, this stuffing is going to be your new favorite Thanksgiving side. It has all the savory, herby aromatics of a traditional stuffing, with celery, onion, and fresh herbs. But instead of plain bread cubes, it starts with torn pieces of everything bagels for extra flavor and a chewy, toasty texture.

This bagel stuffing is vegetarian, easy to make ahead, and can even be made kosher-friendly by swapping the butter for olive oil or dairy-free butter. It’s perfect for Thanksgiving dinner or even brunch the next morning with a fried egg on top (speaking from experience).

📋 Ingredients

Ingredients for everything spiced bagel stuffing with everything bagels, butter, savory herbs, celery and garlic.
  • Everything bagels: About 4–5 large bagels, ideally a day old. Tear or cube them into 1–1½-inch pieces for the best texture.
  • Everything bagel seasoning: Use about ¼ cup store-bought or homemade.
  • Aromatics: Onion, celery and garlic are classic stuffing aromatics.
  • Fresh herbs: Sage, thyme, and rosemary bring classic Thanksgiving flavors.
  • Eggs & vegetable broth: Bind the stuffing together and keep it perfectly moist.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Bagels: Use savory ones like sesame, poppyseed, or pumpernickel. Avoid sweet bagels.
  • Add-ins: Sautéed mushrooms, roasted chestnuts, or cooked sausage (turkey, chicken, pork, or even vegetarian sausage) would all be great additions.
  • Kosher-friendly: Skip the butter and use olive oil or dairy-free butter.
  • Brunch twist: Bake and top with a runny fried egg for a delicious savory breakfast option.

⏲️ Instructions

Season the torn bagel cubes with everything bagel spice and toast to dry the bread out.

Toast the Bagel Cubes: Spread torn bagel cubes on a baking sheet, drizzle with olive oil and sprinkle with everything bagel seasoning and toss to coat. Toast for 8-10 minutes.

Saute the chopped onion, chopped celery and herbs in olive oil.

Sauté the Aromatics: In a large skillet, melt butter and olive oil. Add onion and celery and cook for about 10–12 minutes. Stir in garlic and chopped herbs and cook for another minute.

Mix the sauteed vegetables and herbs with the toasted everything bagel cubes.

Mix Everything Together: In a large bowl, combine the toasted bagel cubes, sautéed vegetables and pour in vegetable broth mixture and toss to evenly coat.

Bake the everything spiced bagel stuffing until lightly golden on top.

Bake Until Golden: Transfer the stuffing to a buttered baking dish and dot with butter. Bake at 400°F for about 40 minutes, uncovered, until the top is golden.

📍 Recipe Tips

  • Dry the Bagels: Toast them first so they can soak up the liquid without getting too mushy.
  • Sauté Slowly: Cook the celery and onion for about 10–12 minutes so they soften and get sweet, then add garlic and herbs at the end.
  • Mix Well: Toss everything well so every piece of bagel is coated with the egg and broth mixture.
  • Bake uncovered: Bake at 400°F for about 40 minutes until the top is golden and crisp.
  • Make ahead: Assemble up to 2 days in advance, refrigerate, then bake before serving. Add a splash more broth if it looks dry.
Everything spiced bagel stuffing with fresh herbs.

Serving Suggestions

Serve this Everything Bagel Stuffing as part of your Thanksgiving spread alongside:

Or keep it simple and serve it for brunch with a fried egg on top!

More Thanksgiving Recipe Inspiration

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Everything spiced bagel stuffing is perfect for Thanksgiving.
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5 from 1 vote

Everything Bagel Stuffing

Everything Bagel Stuffing combines torn everything bagels, herbs, and aromatics for a savory, make-ahead Thanksgiving side that everyone will love.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Side Dish
Cuisine: American, Jewish
Keyword: bagel stuffing, everything bagel stuffing
Servings: 6 servings
Calories: 351kcal
Author: Samantha Ferraro

Equipment

Ingredients

  • 4-5 large everything bagels cut or torn into 1–1½-inch cubes
  • ¼ cup everything bagel seasoning
  • 3 tablespoons butter divided
  • 2 tablespoons olive oil divided
  • 2 celery stalks diced
  • 1 small yellow onion diced
  • 3 garlic cloves finely chopped
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon chopped fresh sage
  • 2 cups vegetable broth
  • 2 large eggs whisked
  • Salt and pepper to taste
  • Chives finely chopped, for garnish (optional)

Everything Bagel Seasoning

Instructions

  • Preheat the oven to 400°F. Spread bagel cubes on a baking sheet, drizzle with 1 tablespoon of olive oil, and toss with the everything bagel seasoning. Toast for 8–10 minutes, until slightly crisp and dry.
  • In a large skillet, heat 2 tablespoons of butter and the remaining 1 tablespoon of olive oil over medium heat. Add celery and onion and sauté for 10–12 minutes, until softened. Add garlic, rosemary, thyme, and sage, and cook for another minute.
  • In a large bowl, whisk together eggs and vegetable broth. Add toasted bagel cubes, any seasoning that may have fallen off, and the sautéed veggies. Toss until evenly coated.
  • Transfer to a buttered casserole dish and dot the remaining tablespoon of butter on top. Bake uncovered for about 40 minutes, until golden and crisp on top and tender inside.
  • Once done, garnish with chopped chives, if using. Let cool slightly before serving.

Everything Bagel Seasoning

  • If making your own seasoning blend, combine all of the ingredients in a small bowl and mix well.
  • You'll need ¼ cup for this recipe. Store in an airtight jar at room temperature for up to 6 months.

Notes

  • Dry the Bagels: Toast them first so they can soak up the liquid without getting too mushy.
  • Bake uncovered: Bake at 400°F for about 40 minutes until the top is golden and crisp.
  • Make ahead: Assemble up to 2 days in advance, refrigerate, then bake before serving. Add a splash more broth if it looks dry.
  • Make Your Own Everything Seasoning:
    • 1 tablespoon each of poppy seeds, sesame seeds, dried minced garlic, dried minced onion and 1 ½ teaspoon flaky sea salt (or coarse kosher salt).

Nutrition

Calories: 351kcal | Carbohydrates: 43g | Protein: 12g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 70mg | Sodium: 1949mg | Potassium: 241mg | Fiber: 3g | Sugar: 1g | Vitamin A: 277IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 2mg
Everything Spiced Challah and Mushroom Stuffing

French Dinner Party Menu

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There’s something so timeless about a French dinner party. Good wine flowing, comforting dishes that fill the kitchen with incredible smells, and everyone lingering around the table long after dinner’s done. This menu keeps it classic but approachable, with bold flavors and mostly make-ahead recipes so you can enjoy the evening, too!

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🧀 Appetizers

Option 1: Boursin-Stuffed Mushrooms
These bite-sized mushrooms are creamy, garlicky, and always a hit! Plus, they can be prepped ahead and baked right before serving.

Boursin stuffed mushrooms garnished with chopped parsley and served with white wine.

Option 2: Simple Cheese Board
A small selection of French cheeses like brie, comté, and chèvre, served with grapes, sliced baguette, and a drizzle of honey.

💡 Tip: Let the cheese sit out for at least an hour before serving. Cheese should come to room temperature so it can “breathe” and reveal its full flavor.

Small cheese board with brie, olives and cured meats.

🥣 Soup (Optional Starter)

Creamy Potato Leek Soup Classic and comforting and only made with a few ingredients. Serve the soup in small bowls or mugs before the main course.

Easy potato leek soup that is incredibly creamy and garnished with fresh thyme and olive oil.

🍲 Main Course Options

Beef Bourguignon A rich, wine-braised beef stew that’s even better the next day, so feel free to make it ahead. Serve straight from a Dutch oven at the center of your table for an effortless, family-style presentation.

Julia Child's beef bourguignon with mushrooms, onions and carrots in a decadent wine sauce.

Lobster Thermidor
If you're looking for a seafood option, this is luxurious yet surprisingly manageable. You can make the creamy sauce ahead, then gently reheat with the lobster right before serving.

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

🍽 Side Dishes

  • Simple Green Salad with Dijon Vinaigrette- A crisp contrast to all the rich dishes.
  • Crusty Baguette or French Bread- For mopping up every last drop of sauce.

🍐 Dessert

White Wine Poached Pears Elegant, light, and make-ahead friendly (plus they pair beautifully with dessert wine).

Or keep it simple: a few squares of dark chocolate paired with espresso or a small glass of dessert wine.

White wine poached pears served whole with reduced wine sauce.

🍷 Wine Pairings

  • You can’t go wrong with a good French red like a Burgundy or Pinot Noir, both pair beautifully with Beef Bourguignon.
  • If you’re serving seafood, go for a White Burgundy or Chardonnay. For dessert, a small pour of Sauternes or sparkling rosé is always lovely.

🗓️ Make-Ahead Tips

  • Beef Bourguignon: Even better made a day ahead.
  • Lobster Thermidor: Make the sauce in advance; assemble with lobster and reheat gently before serving.
  • Potato Leek Soup: Can be made 1–2 days ahead and reheated.
  • Poached Pears: Poached pears are even better the next day. Refrigerate them right in the syrup and serve chilled or at room temperature.
  • Cheeseboard: Assemble day of and let the cheese sit out for 1 hour.

🎶 Set the Mood

No French dinner party is complete without music. Here's a few playlist suggestions to keep the vibe warm and relaxed.

  • French Café Jazz: Think Édith Piaf, Charles Trenet, and modern covers of French classics.
  • Bossa Nova Evenings: Smooth and upbeat. Stan Getz, Astrud Gilberto, and João Gilberto add the perfect background rhythm.
  • Parisian Nights on Spotify or Apple Music: Search “French Dinner Party” or “Paris Café” for curated mixes that feel effortlessly chic.

Lambrusco Spritz

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This Lambrusco Spritz is bold and citrusy, with the perfect balance of bitter and bubbly. The sweet-salted orange rim, briny olives, and drizzle of olive oil add layers of punchy, savory flavor that’s deliciously unexpected.

Lambrusco spritz is garnished with olives, olive oil and an orange slice.
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About This Recipe

If you love a good spritz but want something a bit more complex than your usual summer aperitif, this Lambrusco Spritz is it!

Sparkling red Lambrusco brings a fruity richness that balances beautifully with the citrus and bitters from Campari. A salted orange-sugar rim and a drizzle of olive oil take it over the top, adding a savory, aromatic finish. It’s the perfect cocktail to kick off a fall dinner party or even Thanksgiving.

📋 Ingredients

  • Lambrusco: A lightly sparkling red wine from Italy that’s fruity and slightly dry. Look for one labeled secco (dry) for the best balance.
  • Campari: A bright red Italian aperitif with notes of orange and herbs. It’s bitter-sweet and a great option if you're looking for a less sweet liqueur.
  • Fresh Orange Juice: It adds a hint of natural sweetness and compliments the Campari very well. For a more bitter flavor, substitute with grapefruit juice.
  • Sparkling Water: Just a splash to top it off.
  • Salt–Sugar Rim: A mix of Kosher salt, sugar, and finely grated orange zest rubbed together until fragrant.
  • Garnish: Good-quality extra-virgin olive oil (for drizzling), green olives on a skewer, and an orange slice.

See recipe card for full information on ingredients and quantities.

📍 Recipe Tips

  • Chill your glass: Before serving, place your glass in the freezer for a few minutes to chill.
  • Serve right away: Since it’s sparkling, this spritz is best made just before serving.
  • Different Citrus: Try using blood orange or grapefruit for a slightly more bitter flavor.
Lambrusco spritz with olives and orange slice.

Serving Suggestions

Serve this Lambrusco Spritz as a cocktail for a fall or holiday dinner.

It pairs beautifully with Mediterranean-inspired dishes like my Spanish Chicken Stew with Olives or Fig and Prosciutto Pizza. It’s also a fun choice for a cocktail hour before Thanksgiving dinner!

More Drink 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 delicious lambrusco spritz cocktail is served with a salt and sugar rim and garnished with olives, olive oil and an orange slice.
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Lambrusco Spritz

A bold, citrusy Lambrusco Spritz with a balance of bitter and bubbly. Finished with olives and olive oil, it’s sparkling, savory, and refreshingly different.
Prep Time10 minutes
Total Time10 minutes
Course: Cocktail
Cuisine: American, Italian
Keyword: Lambrusco cocktail, Lambrusco spritz
Servings: 1 cocktail
Calories: 286kcal
Author: Samantha Ferraro

Ingredients

Sugar Salt Rim

Cocktail

  • ½ ounce fresh orange juice
  • 1½ ounces Campari
  • 3 ounces Lambrusco sparkling red wine
  • Splash of sparkling water
  • Extra-virgin olive oil for garnish
  • Green olives and orange slice for garnish
US Customary - Metric

Instructions

  • On a small plate, combine the sugar, salt, and orange zest. Use your fingers to rub the zest into the sugar and salt until it’s evenly mixed and fragrant.
  • Run an orange wedge around the rim of your glass, then dip it into the salt-sugar mixture to coat.
  • Fill the glass with ice. Add the orange juice, Campari and Lambrusco, then top with a splash of sparkling water.
  • Drizzle a few drops of olive oil on top, then garnish with olives on a skewer and an orange slice. Serve immediately.

Notes

  • Chill your glass: Before serving, place your glass in the freezer for a few minutes to chill.
  • Serve right away: Since it’s sparkling, this spritz is best made just before serving.
  • Different Citrus: Try using blood orange or grapefruit for a slightly more bitter flavor.

Nutrition

Calories: 286kcal | Carbohydrates: 39g | Protein: 0.2g | Fat: 0.1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 4655mg | Potassium: 140mg | Fiber: 0.1g | Sugar: 26g | Vitamin A: 34IU | Vitamin C: 8mg | Calcium: 13mg | Iron: 0.5mg

Stuffed Acorn Squash with Ground Beef and Spiced Rice (Hashweh)

· 3 Comments

Tender roasted acorn squash is filled with a spiced Lebanese-inspired rice mixture called hashweh, made with ground beef, warm spices, basmati rice, sweet dried cranberries, and toasted pine nuts. Every bite is a blend of savory, sweet, and nutty flavors that’s comforting, aromatic, and perfect for fall!

Stuffed acorn squash with a spiced rice and ground meat mixture called hashweh with pine nuts and dried cranberries.
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About This Recipe

This stuffed acorn squash is filled with a fragrant Lebanese-inspired spiced rice mixture called hashweh, made with ground beef, warm cinnamon and allspice, buttery toasted pine nuts, and a handful of tart dried cranberries. It’s hearty, aromatic, and full of textures with the perfect balance of both warm fall flavors and Middle Eastern inspiration.

As you eat the stuffed squash, scoop a spoonful of the roasted squash with the savory meat and rice mixture. You’ll get savory, sweet and warm spiced flavors in every bite and the toasted pine nuts bring a delicious crunch that ties everything together.

If you love this flavor combination, try my Roasted Kabocha Squash with Tahini and Pomegranate for another fall favorite, or see my traditional Hashweh rice recipe that inspired this dish.

📋 Ingredients

Ingredients for stuffed acorn squash with ground beef, pine nuts, rice and spices.
  • Acorn squash: Choose ones that feel heavy for their size and have a firm, matte skin. If you prefer, kabocha or delicata squash also work well.
  • Basmati rice: I love India Gate basmati rice for its long, light grains. Rinse the rice a few times before cooking, so it removes extra starch for a more delicate bite.
  • Ground beef: Use good-quality 80/20 beef for a tender, flavorful filling. You can also substitute with ground lamb or a mix of both.
  • Warm spices: A blend of cinnamon, allspice, cumin and nutmeg gives the dish that signature Lebanese depth and warmth that complements the natural sweetness of the squash.
  • Pine nuts: Toasted in a bit of ghee or clarified butter until golden and nutty. I like to store pine nuts in the freezer since they’re high in oils and can go rancid over time.
  • Dried cranberries: Add a subtle sweetness that balances the savory meat. You can also use barberries or currants for a more traditional twist.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Squash options: Use the same meat and rice stuffing with kabocha squash or delicata squash for a similar sweet flavor and creamy texture.
  • Nuts: Swap pine nuts for toasted slivered almonds or chopped walnuts.
  • Protein: Substitute ground beef with lamb, veal, or a mix.
  • Vegetarian version: Skip the meat and bulk up the filling with chopped mushrooms and sautéed spinach or lentils.
  • Dried Fruit: Use dried currants, barberries, or golden raisins instead of cranberries.

⏲️ Instructions

Roast the acorn squash until halfway cooked, before adding the rice filling.

Roast the Squash: Brush the acorn squash with olive oil, season with allspice and salt, and roast until halfway cooked so it holds its shape for stuffing.

Cook the hashweh mixture until basmati rice is cooked through.

Cook the Beef and Rice: Sauté the ground beef and onions until browned, then add garlic and warm spices. Stir in basmati rice and chicken stock, cover, and cook until the rice is fluffy and fragrant.

Toast pine nuts in a pan with ghee until lightly golden.

Toast the Pine Nuts: Toast the pine nuts in a little ghee until golden, then remove and set aside.

Fill the beef and rice mixture into the acorn squash halves and continue baking until squash is cooked through.

Stuff and Bake: Combine the rice mixture with toasted pine nuts, dried cranberries, and parsley. Spoon into each squash half, bake until tender, and garnish with more pine nuts and herbs.

📍 Recipe Tips

  • Prep the squash: Before slicing in half, trim a small piece off the bottom so the halves sit flat while baking.
  • Toasting pine nuts: Keep an eye on the pine nuts when toasting and remove them from heat as soon as they turn golden, so they don’t burn.
  • Make-ahead tip: The meat and rice filling can be made up to 2 days ahead and refrigerated until ready to stuff.
  • Extra filling: Depending how large the squash cavity is, you may have a little leftover hashweh mixture, which is delicious on its own or spooned over greens or roasted veggies.
  • Check for doneness: To make sure the squash is fully cooked, insert the tip of a paring knife into the thickest part of the flesh and if it slides in easily, it’s ready.
Stuffed acorn squash with Hashweh, a Middle Eastern spiced rice mixture.

Serving Suggestions

Serve stuffed acorn squash as a gluten-free main course for a weeknight dinner or even as a beautiful side for a fall gathering or Thanksgiving table. It pairs wonderfully with:

More Squash 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 acorn squash stuffed with spiced rice and ground beef.
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5 from 7 votes

Stuffed Acorn Squash with Ground Beef and Spiced Rice (Hashweh)

This aromatic stuffed acorn squash recipe is filled with a mixture of spiced ground beef, basmati rice, pine nuts, and cranberries. A Middle Eastern-inspired fall dinner full of warm, aromatic flavors!
Prep Time15 minutes
Cook Time50 minutes
Cooling10 minutes
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: American, Lebanese, Mediterranean
Keyword: acorn squash stuffed with rice, rice stuffed acorn squash, stuffed acorn squash
Servings: 4 servings
Calories: 546kcal
Author: Samantha Ferraro
Cost: $10

Ingredients

For the Acorn Squash

For the Spiced Rice Filling

US Customary - Metric

Instructions

  • Preheat the oven: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment or foil.
  • Prepare the squash: Wash and dry the acorn squash. Slice each one in half horizontally and scoop out the seeds. Trim a small piece off the bottom of each half so it sits flat on the baking sheet.
  • Roast the squash: Brush the cut sides with olive oil and season with allspice and salt. Place cut side down on the baking sheet and roast for 25–30 minutes, until just tender but not too soft. Remove from the oven and let cool slightly.
  • Make the filling: While the squash roasts, heat 1 tablespoon of ghee in a medium pot over medium heat. Add the ground beef and onion and cook until the beef is browned and the onion has softened, about 5–7 minutes.
  • Add garlic and spices: Stir in the garlic, cinnamon, cumin, allspice, nutmeg, salt, and black pepper. Cook another minute until fragrant.
  • Add rice and stock: Stir in the rinsed basmati rice and chicken stock. Add the remaining tablespoon of ghee. Bring to a boil, then reduce to low, cover, and cook until the rice is tender, about 15 minutes.
  • Toast the pine nuts: While the rice cooks, melt a little ghee in a small skillet over medium heat. Add pine nuts and toast, stirring often, until golden and fragrant. Remove from heat immediately so they don’t burn — they’ll continue to darken slightly as they cool.
  • Finish the filling: Fluff the cooked rice with a fork, then stir in the toasted pine nuts (reserve a few for garnish), dried cranberries, and chopped parsley.
  • Stuff and bake: Spoon a generous amount of the rice mixture into each roasted squash half, drizzle lightly with olive oil, and return to the oven. Bake for another 20 minutes, until the squash is fully tender and the tops are lightly golden. Cover loosely with foil if they brown too quickly.
  • Serve: Let cool slightly, then garnish with reserved pine nuts and extra parsley. Serve warm.

Notes

  • Prep the squash: Before slicing in half, trim a small piece off the bottom so the halves sit flat while baking.
  • Toasting pine nuts: Keep an eye on the pine nuts when toasting and remove them from heat as soon as they turn golden, so they don’t burn.
  • Make-ahead tip: The meat and rice filling can be made up to 2 days ahead and refrigerated until ready to stuff.
  • Extra filling: Depending how large the squash cavity is, you may have a little leftover hashweh mixture which is delicious on its own or spooned over greens or roasted veggies.
  • Check for doneness: To make sure the squash is fully cooked, insert the tip of a paring knife into the thickest part of the flesh and if it slides in easily, it’s ready.

Nutrition

Calories: 546kcal | Carbohydrates: 53g | Protein: 15g | Fat: 32g | Saturated Fat: 11g | Cholesterol: 59mg | Sodium: 497mg | Potassium: 1036mg | Fiber: 5g | Sugar: 8g | Vitamin A: 791IU | Vitamin C: 25mg | Calcium: 91mg | Iron: 4mg

Julia Child's Beef Bourguignon

· 28 Comments

Beef Bourguignon is a classic French stew with tender beef in a rich red wine sauce and buttery mushrooms. This version stays true to Julia Child’s beloved recipe, with a few simplified steps along the way.

Julia Child's French beef bourguignon with red wine, mushrooms and herbs.
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About This Recipe

Julia Child’s Beef Bourguignon is a decadent, slow-braised French beef stew layered with rich, savory flavor. Tender chunks of beef gently simmer in a red wine sauce with carrots, onions, bacon, and herbs until they’re melt-in-your-mouth tender.

It’s truly a labor of love! Over the years, I’ve made a few adjustments to create a slightly simplified version of Julia’s beloved French classic, that still delivers every bit of that deep, luxurious flavor. Every bite is rich, comforting, and absolutely worth the time it takes! If you love Julia’s timeless French recipes, try Julia Child's Coq au Vin or the even more show-stopping Julia Child's Cheese Souffle.

A few years ago, I had the honor of participating in an international online celebration of Julia Child hosted by Alfred A. Knopf, where bloggers from around the world cooked through her recipes. That experience taught me so much about French technique and deepened my appreciation for Julia’s timeless approach to food, and inspired me to create a collection of The Best Julia Child Recipes.

Recipe Updates & Simplifications

I've made beef bourguignon quite a few times and found that there are a few steps from the classic recipe that can certainly be simplified.

  • Skip the bacon boil: Julia’s original method has you boil and then sauté the lardons. I skip the boiling step and simply render the bacon directly in the pan, which gives the stew a lovely smoky depth.
  • Streamlined flour step: Instead of roasting the beef after dusting it with flour, I coat it lightly before browning — less fuss, same great texture.
  • One pan for mushrooms and onions: Julia cooks mushrooms and pearl onions separately, but I combine them for ease. They still get beautifully browned and soak up all that gorgeous red wine flavor.
  • A splash of cognac: This isn’t in Julia’s original version, but I love the subtle depth it adds — and the little flare moment when you flambé it!

Every time I make this, I’m reminded why it’s one of the most iconic recipes in the world: it’s indulgent, comforting, and unforgettable.

📋 Ingredients

Here’s what you’ll need to make this luxurious French beef stew:

  • Beef stew meat: Look for beef chuck roast and buy it in one large piece and cut it into cubes. That way the pieces are uniform and brown evenly.
  • Bacon: Julia calls for lardons, but I use regular bacon cut into pieces. Cook it until the fat renders and some pieces start to crisp, but don’t overdo it, you’ll want that flavorful bacon fat for searing the beef.
  • Mushrooms: Button or cremini mushrooms both work great. I prefer to quarter them instead of slicing, as they hold their shape and give the stew a heartier feel.
  • Pearl onions: I highly recommend frozen pearl onions that are already peeled and cook much faster. If you can only find fresh ones, peel them and sauté or braise in butter and red wine for 20–30 minutes before adding.
  • Red wine: Use a medium to full-bodied dry red wine that you enjoy drinking, such as Burgundy, Côtes du Rhône, or Cabernet Sauvignon and avoid anything sweet.
  • Cognac (optional): Not in Julia’s original recipe, but I love the subtle sweetness that it adds and pairs beautifully with the mushrooms and herbs.
  • Herbs: A few sprigs of fresh thyme and a couple of bay leaves, tied together with kitchen twine for easy removal later.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Beef: Chuck roast is ideal, but if you have another cut labeled “stew beef,” it’ll work as long as it’s well-marbled.
  • Wine-free version: You can replace the wine with a mix of beef broth and a splash of balsamic vinegar for depth.
  • Pork-free: Skip the bacon and use a tablespoon of butter or olive oil for browning. You’ll lose the smoky note, but it’ll still be delicious.
  • Add-ins: For a rustic twist, add a handful of baby potatoes or chopped parsnips during the last hour of braising.

⏲️ Instructions

Pat the beef dry, then season with salt and pepper and lightly coat with flour — this helps it brown beautifully when seared.

Season and flour the beef: Pat the beef dry and season with salt and pepper and lightly coat with flour.

Render the bacon until some pieces are crisp and the fat has melted. That flavorful fat becomes the base for searing the beef.

Cook the bacon: Render the bacon until some pieces are crisp and the fat has melted.

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

Sear the beef: Brown the beef in batches, on all sides, making sure to not overcrowd the pan.

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

Sauté the vegetables: Cook the onions, carrots, and garlic until softened and lightly golden. Add tomato paste and cook for another minute.

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

Add cognac and deglaze with wine: Pour in the cognac (and carefully flambé), then add red wine scraping up the browned bits and let the wine reduce.

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

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

After about 2 hours, the beef should be fork-tender and the sauce thickened. Skim off any excess fat on top if needed.

After braising: After about 2 hours, the beef should be fork-tender and the sauce thickened. Skim off any excess fat on top if needed.

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

Sauté mushrooms and pearl onions: In a separate pan, cook mushrooms and pearl onions in butter, wine and herbs until onions are tender.

Stir the mushrooms and onions into the stew. Toss gently to combine and let everything simmer together for a few minutes.

Combine and finish: Stir the mushrooms and onions into the stew and toss gently to combine.

Spoon the stew over mashed potatoes and sprinkle with fresh parsley. A glass of red wine on the side doesn’t hurt either.

Serve and enjoy: Serve the stew over mashed potatoes and garnish with fresh parsley. A glass of red wine on the side doesn’t hurt either.

Julia Child's French beef bourguignon with red wine, mushrooms and herbs.

📍 Recipe Tips

  • Dry the beef well: Use paper towels to pat the beef cubes completely dry, this ensures a good sear.
  • Use the bacon fat: After cooking the bacon, brown the beef right in that flavorful fat.
  • Work in batches: Don’t overcrowd the pan. You may need to sear the beef in 2–3 batches for a nice crust.
  • Cognac safety tip: If using a gas stove, turn the flame off before adding the cognac. Then carefully light it with a long lighter to flambé, if you like. (It’s mostly for show, you can also just let it simmer and reduce naturally.)
  • If using fresh pearl onions: Peel and braise them in red wine and butter for 20–30 minutes before adding to the stew.
  • Give it time: This stew needs at least 2 hours in the oven for the beef to tenderize and the sauce to reduce.
  • Skim excess fat (if needed): As the stew rests, some of the fat may rise to the surface. Use a spoon to remove any extra.

Serving Suggestions

Beef Bourguignon is rich, hearty and doesn’t need much alongside it. However, I love serving it over a bed of creamy garlic mashed potatoes or mashed parsnips (like the ones in my braised short ribs recipe).

A simple green salad with a light vinaigrette balances all that richness beautifully.

For wine, pour a glass of the same red you used in the stew, such as a Burgundy, Côtes du Rhône, or Cabernet Sauvignon. It’s the perfect match!

More Beef Recipes to Try

Julia Child's French beef bourguignon with red wine, mushrooms and herbs.
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4.76 from 49 votes

Julia Child’s Beef Bourguignon

A classic French beef stew with tender beef, a rich red wine sauce, and buttery herbed mushrooms. This version stays true to Julia Child’s beloved recipe, with just a few simplified steps.
Prep Time30 minutes
Cook Time2 hours 30 minutes
Total Time3 hours
Course: Main Course
Cuisine: French
Keyword: beef bourguignon recipe, French beef stew, Julia child beef bourguignon, Julia child beef bourguignon recipe, Julia childs beef bourguignon
Servings: 6 servings
Calories: 494kcal
Author: Samantha Ferraro
Cost: $30

Equipment

Ingredients

For the stew:

  • 6 ounces bacon cut into ¼-inch pieces
  • 2-21/2 pounds beef stew meat cut into 2-inch cubes
  • Salt and pepper
  • ½ cup all-purpose flour for dusting
  • 3 medium carrots peeled and sliced into ½-inch pieces
  • 1 small yellow onion thinly sliced
  • 2 cloves garlic finely chopped
  • 1 tablespoon tomato paste
  • ¼ cup Cognac
  • 2 cups red wine
  • 2 ½ - 3 cups low-sodium beef stock add more if needed
  • 4-5 sprigs fresh thyme
  • 2 bay leaves

For the braised mushrooms and onions:

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 pound button or cremini mushrooms quartered
  • 1 cup frozen pearl onions
  • ½ cup red wine
  • 1 teaspoon fresh thyme leaves
  • 1 bay leaf
  • Salt and pepper
US Customary - Metric

Instructions

  • Preheat the oven to 350°F, This gives the oven a head start once the pot goes in.
  • Cook the bacon: Preheat the oven to 350°F. Place a Dutch oven over medium heat, add the bacon, and cook until the fat renders. Remove the bacon with a slotted spoon and set aside.
  • Sear the beef: Pat the beef cubes dry with paper towels, then season generously with salt and pepper. Lightly dust with flour. Increase the heat to medium-high and sear the beef in batches until browned on all sides, about 2–3 minutes per side. Set aside with the bacon.
  • Sauté the vegetables: In the same pot, add the carrots and onions. Cook for about 5 minutes, until softened. Stir in the garlic and cook for another minute, then add the tomato paste and cook for one more minute.
  • Deglaze with Cognac: Turn off the heat if using a gas stove. Carefully pour in the Cognac and ignite with a long lighter or match to burn off the alcohol (optional, but fun!). Once the flame subsides, scrape up the browned bits from the bottom of the pot.
  • Add the liquids and herbs: Return the beef and bacon to the pot. Pour in the wine and enough beef stock to just cover the meat. Add the thyme and bay leaves, season with salt and pepper, and bring to a gentle simmer.
  • Braise in the oven: Cover and transfer the pot to the oven. Lower the temperature to 325°F and cook for 2½–3 hours, until the beef is fork-tender and the sauce has reduced by about a quarter.
  • Prepare the mushrooms and onions: While the stew cooks, heat butter and olive oil in a skillet over medium heat. Add the mushrooms and cook until browned and their moisture evaporates, about 10 minutes. Add the pearl onions, wine, thyme, bay leaf and a pinch of salt and pepper. Simmer until the wine has reduced and the onions are tender.
  • Combine and serve: When the beef is done, remove the bay leaves and thyme stems. Skim any excess fat from the top if needed. Stir in the mushroom and onion mixture, sprinkle with fresh parsley, and serve.

Notes

  • Dry the beef well: Pat the beef cubes completely dry before searing for the best crust.
  • Use the bacon fat: Brown the beef right in that flavorful bacon fat for extra depth.
  • Work in batches: Don’t overcrowd the pan, sear the beef in 2–3 batches for even browning.
  • Cognac tip: If using a gas stove, turn off the flame before adding the Cognac. Light carefully to flambé, or simply let it simmer to reduce.
  • Fresh pearl onions: If using fresh instead of frozen, peel and braise them in red wine and butter for 20–30 minutes before adding.
  • Slow and steady: The stew needs at least 2 hours in the oven for the beef to become tender and the sauce to thicken.

Nutrition

Calories: 494kcal | Carbohydrates: 25g | Protein: 27g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 76mg | Sodium: 482mg | Potassium: 1196mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5316IU | Vitamin C: 9mg | Calcium: 79mg | Iron: 4mg

Greek Braised Lamb Shanks

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These Greek Braised Lamb Shanks are full of bold Mediterranean flavors with fresh herbs and a touch of cinnamon for warmth. The lamb shanks simmer in a rich red wine and tomato sauce until fall-off-the-bone tender! It is comforting, impressive and comes together easily in one pot.

Greek braised lamb shanks with red wine and cinnamon served over creamy polenta.
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About This Recipe

These Greek braised lamb shanks is a stunning hearty one pot dish with bold Mediterranean flavors. Lamb shanks are braised in a mix of red wine, tomatoes, herbs and warm spices that perfectly complement the richness of the lamb.

As the shanks cook low and slow, the meat becomes melt in your mouth tender and the sauce reduces becoming even more flavorful.

This makes a show-stopping main course for holidays like Rosh Hashanah or even Thanksgiving in place of turkey. And you absolutely have to serve alongside creamy polenta or garlic mashed potatoes to soak up that incredible sauce!

📋 Ingredients

Ingredients for braised Greek lamb shanks with vegetables, cinnamon, allspice and fresh herbs.
  • Lamb shanks: A flavorful cut from the lower leg of the lamb, perfect for low and slow cooking. This cut is full of connective tissue so needs time to cook and break down down, which creates tender, fall-off-the-bone meat. (Huge thanks to Freedom Run Farms for the delicious American lamb!)
  • Vegetables: A classic mirepoix of chopped onion, celery, and carrot forms the flavorful base, just like for soups or short ribs.
  • Red wine: Choose a medium-bodied red wine that’s not too sweet and one you’d enjoy drinking, like a Cabernet Sauvignon or red table wine.
  • Tomato sauce: Use anything from crushed tomatoes to simple tomato sauce.
  • Fresh herbs: Rosemary, thyme, and oregano bring those Mediterranean notes together. Tie them with butcher’s string for easy removal later.
  • Warm spices: A cinnamon stick and a touch of allspice adds warmth and a subtle sweetness that pair beautifully with lamb.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Onions: Swap for shallots or leeks for a slightly sweeter flavor.
  • Herbs: If fresh herbs aren’t available, use about ½ teaspoon each of dried rosemary, thyme, and oregano when sautéing the vegetables.
  • Wine-free option: You can omit the wine and add 1–2 tablespoons of balsamic vinegar to the tomato and broth mixture for extra depth.

⏲️ Instructions

Sear the lamb shanks in olive oil until brown on all sides.

Sear the Lamb Shanks: Brown the lamb shanks on all sides in a hot Dutch oven until they develop a deep golden crust. Then remove and set aside.

Add red wine to the sautéed vegetables and let the wine reduce.

Sauté the Aromatics: Add the onion, celery, and carrot to the same pot and cook until softened, then stir in garlic. Deglaze with red wine, scraping up all the flavorful bits from the bottom.

Add herbs and stock to the seared lamb shanks and simmer until lamb is tender.

Build the Braise: Nestle the seared lamb shanks back into the pot, then pour in the beef stock and tomato sauce. Add the herb bundle, bay leaves, allspice and cinnamon stick.

Cook the red wine braised lamb shanks in the oven until the lamb is tender and sauce has reduced, about 2 hours.

Braise Until Tender: Cover and place in a 350°F oven for 2 hours until the lamb is fork-tender and the sauce has reduced into a rich, glossy finish.

How to Make Greek Braised Lamb Shanks (Video)

📍 Recipe Tips

  • Dry the lamb well: Like any meat, use paper towels to dry the meat well. This helps the seasoning stick and ensures a good sear.
  • Sear in batches if needed: Don’t overcrowd the pan and make sure there’s room around the shanks when searing.
  • Liquid level: Make sure the braising liquid almost covers the lamb shanks. The meat needs enough liquid to stay moist while it cooks and reduces.
  • Make-ahead friendly: The flavors get even better overnight! Make this up to 2 days ahead, f needed.
Greek style braised lamb shanks with cinnamon, herbs and red wine.

Serving Suggestions

Greek braised lamb shanks is the definition of comfort food! Serve alongside:

Pair with a medium-bodied red wine (like Merlot or Syrah) and start with an appetizer like Baked Feta with Olives for a complete Mediterranean-inspired dinner.

More Lamb 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.

Tender wine braised lamb shanks with cinnamon and herbs.
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Greek Braised Lamb Shanks Recipe

These Greek braised lamb shanks are simmered low and slow in red wine, tomato, herbs and warm cinnamon. A simple one-pot meal that’s full of rich Mediterranean flavors!
Prep Time20 minutes
Cook Time2 hours 15 minutes
Total Time2 hours 35 minutes
Course: Main Course
Cuisine: Greek, Mediterranean
Keyword: braised lamb shanks, Greek braised lamb shanks, red wine braised lamb shanks
Servings: 4 servings
Calories: 259kcal
Author: Samantha Ferraro

Equipment

Ingredients

US Customary - Metric

Instructions

  • Preheat oven to 350°F (175°C).
  • Pat the lamb shanks dry with paper towels. Season generously with salt and pepper.
  • Heat a wide Dutch oven over medium-high heat. Add a drizzle of olive oil and sear the lamb shanks on all sides until deeply browned. Remove and set aside.
  • In the same pot, add more olive oil if needed. Sauté onion, celery, and carrot until they begin to soften, about 5–7 minutes. Stir in the garlic and cook for another minute.
  • Deglaze the pot with red wine, scraping up any browned bits from the bottom.
  • Return the lamb shanks to the pot and pour the tomato sauce and stock around the shanks. Add allspice and gently stir to combine.
  • Tie the rosemary, thyme and oregano with butcher string and nestle the herb bundle in the liquid, along with the bay leaves, and cinnamon stick.
  • Cover the Dutch oven and transfer to the oven. Braise for 2 hours, then uncover and continue cooking for another 15 minutes to slightly reduce the sauce.
  • Remove herb bundle and cinnamon stick before serving. Serve warm with your favorite sides.

Video

Notes

  • Dry the lamb: Pat dry for better browning and flavor.
  • Liquid level: Braising liquid should almost cover the shanks.
  • Make ahead: Even better the next day, can be made up to 2 days ahead.
  • Onion swap: Use shallots or leeks for a milder flavor.
  • Dried herbs: Use ½ teaspoon each dried rosemary, thyme, and oregano if fresh aren’t available.
  • No wine? Add 1–2 tablespoon balsamic vinegar instead for depth.

Nutrition

Calories: 259kcal | Carbohydrates: 14g | Protein: 34g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 95mg | Sodium: 723mg | Potassium: 999mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5428IU | Vitamin C: 10mg | Calcium: 83mg | Iron: 4mg

Lemon Olive Oil Cake with Greek Yogurt

· 4 Comments

This lemon olive oil cake is lightly sweet, tangy and full of bright citrus flavor. It’s tender from Greek yogurt, bold from good olive oil, and the kind of easy cake you’ll be making on repeat!

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

This lemon olive oil cake is full of bright citrus flavor with the most tender crumb, thanks to rich olive oil and tangy Greek yogurt. A whole lemon, both the zest and juice gives the cake its signature pucker with the perfect amount of sweet and tartness.

This would be fabulous with a cup of tea or coffee or after at the end of a Mediterranean inspired dinner of roast chicken with fennel and citrus or grilled salmon.

📋 Ingredients

Ingredients for lemon olive oil cake, including banilla paste, sugar, eggs and yogurt.
  • Olive Oil: This is the time to use good quality extra virgin olive oil for the best flavor.
  • Whole Lemons: Both the lemon zest and juice are added to the batter for extra lemony flavor. Use a microplane to zest the lemon.
  • Greek Yogurt: Use low fat or full fat plain Greek yogurt, which is thick and tangy.
  • Vanilla Paste: Thicker than extract and flecked with vanilla bean specks. You can use extract if that’s what you have.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Different Citrus: Try grapefruit, blood orange, Meyer lemon, or even lime for a twist. A combination of citrus would also be delicious.
  • Flour: I haven’t tested almond flour here, but a trusted 1:1 gluten-free flour blend should work.
  • Vanilla: Use vanilla extract if you don’t have paste.
  • Nuts: Add toasted slivered almonds or chopped pistachios to the batter for added texture and flavor.
  • Garnishes: Add fresh berries and whipped cream.

⏲️ Instructions

whisk together the wet ingredients for the lemon olive oil cake.

Mix Wet Ingredients: Whisk together olive oil, sugar, eggs, yogurt, lemon juice, zest, and vanilla until smooth.

Pour the lemon cake batter into a cheesecake pan lined with parchment paper.

Pour Batter: Transfer the batter into the prepared springform pan lined with parchment. Bake until golden and a toothpick comes out clean.

📍 Recipe Tips

  • Pan choice: A springform cheesecake pan ensures the cake releases easily.
  • Parchment lining: I recommend lining just the bottom with parchment and spraying the sides with cooking spray. The parchment can crinkle on the sides and into the batter.
  • Testing doneness: Insert a toothpick in the center and if it comes out clean, the cake is ready.
  • Cooling: Let it cool slightly before slicing.
Light and sweet lemon olive oil cake with yogurt and vanilla.

Serving Suggestions

This olive oil cake pairs beautifully with a cup of tea or coffee. But also alongside other sweets or after a Mediterranean dinner.

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.

Lemon olive oil cake with yogurt.
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5 from 3 votes

Lemon Olive Oil Cake with Greek Yogurt

This bright and tender lemon olive oil cake is made with fresh lemon zest and juice and tangy Greek yogurt. Perfect alongside coffee or tea!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert
Cuisine: Mediterranean
Keyword: lemon olive oil cake, lemon yogurt cake, olive oil cake
Servings: 10 servings
Calories: 246kcal
Author: Samantha Ferraro

Equipment

Ingredients

US Customary - Metric

Instructions

  • Preheat oven to 350°F. Grease a 9-inch springform pan with olive oil or butter, line the bottom with parchment paper, and set aside.
  • In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  • In another bowl, whisk the olive oil, eggs, sugar, lemon zest, lemon juice, yogurt, and vanilla until smooth and well combined.
  • Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.
  • Pour the batter into the prepared pan and smooth the top.
  • Bake for about 40–45 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool slightly in the pan before releasing. Dust with powdered sugar before serving, if desired.

Notes

  • Pan: Use a springform pan for easy release. Line the bottom with parchment and spray the sides.
  • Doneness: Bake until a toothpick inserted in the center comes out clean.
  • Cooling: Let the cake cool slightly before slicing.
  • Citrus Variations: Try grapefruit, blood orange, Meyer lemon, or lime.
  • Add-ins: Stir in toasted almonds or pistachios for texture.
  • Garnish: Top with fresh berries and whipped cream.

Nutrition

Calories: 246kcal | Carbohydrates: 31g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 34mg | Sodium: 132mg | Potassium: 119mg | Fiber: 1g | Sugar: 16g | Vitamin A: 60IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 1mg

How to Host a Lobster Boil Party

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Nothing says celebration quite like a lobster boil! Golden red lobsters, tender potatoes, smoky sausage, and corn all piled in the center of the table.  It’s festive, a little messy, and the most fun way to feed a crowd!

In this post, I’ll walk you through how to host a lobster boil and all the party essentials you’ll want on hand.

Lobster boil party with potatoes, corn and lemon.
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🦞 About This Recipe

A lobster boil is the ultimate celebratory feast! And perfect for wrapping up summer, celebrating the Feast of the Seven Fishes, or checking off a true bucket-list party experience!

Whole lobsters are cooked until bright red and layered over tender potatoes, sweet corn, and smoky sausage that simmer in the most flavorful, slightly spicy broth.

Since everything cooks in layers, timing is key. Once done, scatter the veggies and sausage down the center of the table, pile the lobsters on top, and roll up your sleeves, it’s all about cracking, dipping, and eating together!

Huge thanks to ShopLobster for sending the freshest Maine lobsters right to my door! They made this unforgettable party possible!

🎉 What You’ll Need (Party Essentials)

Here are a few things that make the lobster boil easier, and more fun!

Samantha Ferraro holding a platter of cooked whole Main lobsters for the lobster boil.

📋 Ingredients for a Lobster Boil (6–8 people)

  • 8 whole lobsters (about 1 ¼–1 ½ lbs each)
  • 2 pounds baby potatoes
  • 6–8 ears of corn, cut in thirds
  • 2 pounds smoked sausage, such as andouille, cut into 1 inch pieces
  • 1–2 pounds shrimp, peeled and deveined

For the flavorful broth:

  • 3–4 lemons, halved
  • 2 onions, quartered
  • 1 head garlic, halved
  • 4–5 bay leaves
  • ½ cup Old Bay seasoning
  • Zatarain's Seafood Boil concentrate (a little goes a long way)
  • Salt + pepper

⏲️ Step-by-Step Timing

Here’s the basic order so everything cooks perfectly:

  1. Flavor the broth: Bring water to a boil and add Old Bay, Zatarain's concentrate lemons, garlic, onion, bay leaves, salt.
  2. Potatoes first: Add the potatoes and cook for 20 minutes, until nearly tender.
  3. Corn + sausage: Add the corn and sausage next and continue cooking for 10–12 minutes.
  4. Remove Vegetables and Add Lobsters: Remove the vegetables and sausage and keep warm. Add lobsters to the stock and cook 8–10 minutes, until shells turn bright red.
  5. Shrimp: Cook for just 2–3 minutes until pink.
  6. Drain and scatter everything down the table, serve with melted butter, and dig in!
Lobster boil stock with corn, potatoes, sausage and seasoned with Old Bay.
Remove the boiled potatoes and sausage before adding the lobsters.

🦪 Variations + Options

  • Add clams or mussels → Clean first (see my guide on how to clean clams) and add in the last 5–7 minutes so they steam open.
  • No whole lobsters? → Lobster tails work beautifully. Cook them at the same step, but only 5–6 minutes depending on size.
  • Smaller lobster boil (2–4 people) → Just cut everything in half. Perfect for a smaller gathering without losing the fun.

📍Tips for Hosting a Lobster Boil

  • Have 1-2 big bowl for shells.
  • Scatter small bowls of melted butter around the table.
  • Butcher paper for easy cleanup (just roll it up and toss!).
  • Bibs, paper towels, and extra napkins keep the fun stress-free.
  • Don’t overthink it, just have fun! It shold be casual and messy.

Serving Suggestions

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

Lobster boil party with whole Main lobsters over boiled potatoes, corn and sausage.
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Lobster Boil Party

Host the ultimate lobster boil with tender potatoes, corn, sausage, and lobsters cooked in layers. Perfect for summer parties or holiday feasts!
Prep Time45 minutes
Cook Time30 minutes
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: American
Keyword: lobster boil, lobster boil party, seafood boil
Servings: 8 people
Calories: 1027kcal
Author: Samantha Ferraro

Equipment

Ingredients

For the broth:

For the boil:

  • 2 pounds baby potatoes
  • 6-8 ears of corn cut in thirds (fresh or frozen)
  • 2 pounds smoked sausage sliced into 1-inch pieces, such as andouille
  • 8 whole lobsters 1 ¼–1 ½ pounds each
  • 1-2 pounds shrimp peeled and deveined

To serve:

  • 1-2 pounds Melted butter
  • Hot sauce such as Frank's Red Hot
  • Lemon wedges
US Customary - Metric

Instructions

  • Make the broth: Fill a large 16–20 qt stockpot with water (about 12 quarts, leaving room for ingredients). Add Old Bay, Zatarain’s, lemons, onions, garlic, bay leaves, salt, and pepper. Bring to a boil.
  • Cook the potatoes: Add potatoes and boil for 20 minutes, until nearly tender.
  • Add corn + sausage: Stir in corn and sausage. Continue boiling for 10–12 minutes.
  • Remove vegetables: Lift out potatoes, corn, and sausage with a slotted spoon. Transfer to a large baking dish or sheet pan and keep warm.
  • Cook lobsters: Carefully add lobsters to the broth (in batches if needed). Cook 8–10 minutes, until shells are bright red. Remove and keep warm.
  • Add shrimp: Toss shrimp into the hot broth and cook 2–3 minutes until pink.
  • Assemble + serve: Scatter potatoes, corn, and sausage down the center of a butcher-paper-lined table. Layer lobsters on top, add shrimp, and serve with bowls of melted butter, hot sauce, and lemon wedges.

Notes

  • Clams or mussels: Add in the last 5–7 minutes until they just open. (See my [guide to cleaning clams] for prep tips.)
  • Using lobster tails: Add at the same step as whole lobsters, but only cook 5–6 minutes.
  • Hosting a smaller boil (2–4 people): Halve the ingredients and cook in a smaller pot.
  • Party essentials: Butcher paper, lobster crackers, bibs, and big bowls for shells keep things fun and easy.

Nutrition

Calories: 1027kcal | Carbohydrates: 44g | Protein: 41g | Fat: 79g | Saturated Fat: 40g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 26g | Trans Fat: 2g | Cholesterol: 362mg | Sodium: 1879mg | Potassium: 1267mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1678IU | Vitamin C: 51mg | Calcium: 204mg | Iron: 5mg

Kanafe with Ricotta and Shredded Phyllo

· 4 Comments

Kanafe is a fragrant Middle Eastern dessert with golden shredded phyllo, gooey melted cheese and soaked in a sweet orange blossom syrup. It's perfectly sweet, floral, nutty and steals the show every single time!

Kanafe filled with melty cheese and topped with chopped pistachios.
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About This Recipe

Kanafe is a traditional Middle Eastern dessert and a close cousin to baklava, with shredded phyllo (called kataif) and a gooey layer of melty cheese inside. Once baked, the golden dessert is soaked in a fragrant orange blossom simple syrup and topped with pistachios.

Traditionally, a "sweet cheese" is used, but I've found that part-skim mozzarella and thick creamy ricotta works very well, and I love the slightly savory cheese with the sweet syrup. And a touch of saffron gives the phyllo a beautiful golden color and subtle floral flavor.

📋 Ingredients

Ingredients for kanafeh, including shredded phyllo, ricotta cheese, saffron and orange blossom water.
  • Shredded Phyllo (Kataif): You can usually find it in Middle Eastern or specialty markets, in the freezer section. It comes in very long strands, so you’ll want to pulse it in the food processor to break it up into shorter pieces (it can get a little messy, but just go with it!).
  • Mozzarella: Look for a dry mozzarella that is not in brine and slice thin.
  • Ricotta Cheese: Look for a thicker and drier ricotta cheese. Drain the ricotta with a sieve over a bowl for as long as you have to prevent sogginess.
  • Orange Blossom Water: A little goes a long way. You can often find it in Middle Eastern stores or online.
  • Saffron Water: I always keep a jar of this saffron water on hand or you can take a pinch of saffron threads and steep in 1-2 tablespoons of water.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Phyllo sheets – If you can’t find kataif, you could try layering traditional phyllo sheets. Brush each sheet with butter, layer half of them, add the cheese in the center, then finish with the rest.
  • Cheese – Mozzarella + ricotta is my favorite combo, but you can also try all mozzarella. Halloumi could work too, though it’s a bit heavier. I’d skip feta, it’s too salty here.
  • Nuts – Pistachios are traditional, but walnuts or almonds would also be delicious.
  • Floral water – Rose water can replace orange blossom water for a slightly different but equally lovely flavor.
  • Simple syrup – Add whole spices for more flavor, such as a cinnamon stick, a few strips of citrus peel, or even a couple of cardamom pods.

⏲️ Instructions

Add the ricotta to a fine strainer to strain excess liquid.

Drain the ricotta: Place ricotta in a fine mesh strainer or cheesecloth over a bowl and drain to remove excess moisture.

Mix the melter butter with the shredded phyllo, making sure every strand is coated evenly.

Prepare the kataif: Pulse the kataif in a food processor to break it down, then transfer to a bowl and add melted butter and saffron. Work the butter into the phyllo until evenly coated.

Press the bottom layer of the shredded phyllo into your dish.

Prepare the bottom layer: Press half of the buttered kataif into the bottom in an even layer.

Layer the sliced mozzarella and spread the ricotta cheese on top of the shredded phyllo.

Add cheese layer: Layer mozzarella and spread ricotta on top, then cover with the remaining kataif, pressing firmly to compact everything.

Pour the orange blossom simple syrup on top of the baked kanafe.

Bake the kanafe: Bake at 350°F for 35–40 minutes, until golden brown and crisp. Slowly pour syrup over the hot kanafe.

Sliced kanafe with cheese in the center.

Serve: Garnish with chopped pistachios, cut into slices, and serve warm.

📍 Recipe Tips

  • Breaking down the kataif – The shredded phyllo comes in very long strands. Pulse it in the food processor in batches to make it easier to work with.
  • Coating with butter – Really massage the melted butter into the kataif with your hands (gloves help!). Every strand should be evenly coated for the best texture.
  • Draining ricotta – Place the ricotta in a fine-mesh strainer or cheesecloth over a bowl and let it drain for at least an hour, or overnight if you can. A thicker, drier ricotta will prevent sogginess.
  • Baking dish – A tart pan or round cake pan works great. Just be sure to butter it well so the kanafe releases easily.
Kanafe topped with chopped pistachios and orange blossom water.

Serving Suggestions

Kanafe is often served warm, fresh from the oven, with syrup poured over the top. Pair it with:

More Desserts to Try

Kanafe is shredded phyllo with melty cheese in the center and soaked in simple syrup.
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5 from 6 votes

Kanafe with Ricotta and Shredded Phyllo

Kanafe is a Middle Eastern dessert that is filled with cheese and layered with shredded phyllo that is finished with an orange simple syrup.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: Middle Eastern
Keyword: kanafe, kunafe
Servings: 8 servings
Calories: 665kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Kanafe:

  • 1 16 oz package kataif (shredded phyllo), thawed if frozen
  • 12 tablespoons unsalted butter melted
  • 1 tablespoon saffron water optional or a drop of red food coloring for color
  • 8 ounces part-skim mozzarella sliced thin or shredded
  • 16 ounces whole milk ricotta cheese drained at least 30 minutes (or overnight)
  • ½ cup chopped pistachios for garnish
  • Orange or lemon zest optional, for garnish

Simple Syrup:

US Customary - Metric

Instructions

  • Drain the ricotta: Place ricotta in a fine mesh strainer or cheesecloth over a bowl. Let drain for at least 30 minutes, or overnight if possible, to remove excess moisture.
  • Make the syrup: In a small saucepan, combine sugar, water, and orange peel. Bring to a gentle boil, stirring until the sugar dissolves. Simmer 5–7 minutes until slightly thickened. Remove from heat, discard peel, and stir in orange blossom water. Set aside to cool.
  • Prepare the kataif: Gently pull apart the shredded phyllo and pulse it in a food processor in batches to shorten the strands. Place in a large bowl, then pour over melted butter (and saffron water if using). Work the butter into the phyllo with your hands until evenly coated.
  • Assemble: Butter a round tart pan or baking dish. Press half of the buttered kataif into the bottom in an even layer. Spread mozzarella and drained ricotta on top, then cover with the remaining kataif, pressing firmly to compact everything.
  • Bake: Bake at 350°F (175°C) for 35–40 minutes, until golden brown and crisp on top.
  • Finish: Remove from the oven and slowly pour the cooled syrup over the hot kanafe. Let rest at least 10 minutes so the syrup soaks in.
  • Serve: Garnish with chopped pistachios, optional citrus zest and cut into slices, and serve warm.

Notes

  • Breaking down the kataif – The shredded phyllo comes in very long strands. Pulse it in the food processor in batches to make it easier to work with.
  • Coating with butter – Really massage the melted butter into the kataif with your hands (gloves help!). Every strand should be evenly coated for the best texture.
  • Draining ricotta – Place the ricotta in a fine-mesh strainer or cheesecloth over a bowl and let it drain for at least an hour, or overnight if you can. A thicker, drier ricotta will prevent sogginess.
  • Baking dish – A tart pan or round cake pan works great. Just be sure to butter it well so the kanafe releases easily.

Nutrition

Calories: 665kcal | Carbohydrates: 74g | Protein: 18g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 399mg | Potassium: 200mg | Fiber: 2g | Sugar: 51g | Vitamin A: 935IU | Vitamin C: 2mg | Calcium: 360mg | Iron: 2mg

Red and Yellow Beet Soup

· 3 Comments

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

Vegetarian beet soup with red and yellow beets.
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About This Recipe

This colorful beet soup takes the sweet, earthy flavors of beets and gives them a delicious modern spin. Inspired by traditional borscht that I grew up with, this version keeps the flavors clean and bright by highlighting the beets themselves.

Here, I separate the red and golden beets into two different purées. The red beets are flavored with warm cumin and pureed with potatoes, carrots and other aromatics, mimicking the flavors of classic borscht. And the golden beets are blended with fresh ginger and earthy turmeric that pair so well with the mild yellow beets.

📋 Ingredients

Ingredients for beet soup including potatoes, shallots, vegetable stock and fresh dill.
  • Beets (red and golden) – Peel the beets with a vegetable peeler before chopping. Wear gloves for red beets (they stain), and prep golden beets first so they don’t pick up the red color.
  • Carrots, potatoes, onion – Classic beet soup vegetables that add body and flavor.
  • Fresh ginger – Peel with a vegetable peeler and grate with a microplane for a fresh, peppery kick.
  • Turmeric – Use ground or fresh root (peel and grate if fresh). Like beets, it stains easily, so gloves help.
  • Vegetable stock – Store-bought or homemade vegetable stock (save veggie scraps to make your own).

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Beet greens: Fry them for a crunchy garnish. Pat the leaves dry and shallow fry in olive oil for a few seconds on each side until crisp.
  • Single-color version: Make only the red beet or only the yellow beet soup if you prefer not to layer.
  • Texture: Blend until smooth, or leave the soup a bit chunky for a rustic feel.
  • Garnishes: Swap dill for fresh chives or parsley, or add a spoonful of yogurt or sour cream for a creamy finish.

⏲️ Instructions

Cook the beet soup until the beets and potatoes are fork tender.

Make the red beet soup. Sauté shallot, garlic, cumin in olive oil. Add red beets, carrot and potato and pour in vegetable stock. Season and cook until very tender. Purée until smooth.

Cook the yellow beet soup until the beets are fork tender.

Make the yellow beet soup. Sauté shallot, garlic, grated ginger, and turmeric in olive oil. Add golden beets and vegetable stock, season, and cook until very tender. Purée until smooth.

📍 Recipe Tips

  • Cook until tender – Make sure the vegetables are very soft before blending for the smoothest texture.
  • Use two pots – Keeps colors bright. If you only have one, cook the golden beets first, then rinse before making the red soup.
  • Blending – An immersion blender is easiest, but a regular blender works too (just cool slightly first).
  • Layering – Ladle one color first, then gently spoon the second soup on top for clean layers.
Red and yellow beet soup garnished with olive oil and fresh dill.

Serving Suggestions

This soup makes a beautiful starter for holiday meals and special occasions. It pairs especially well with:

More Beet Recipes to Try

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Red and yellow beet soup with fresh dill.
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5 from 5 votes

Red and Yellow Beet Soup

A vibrant two-toned beet soup that layers red and golden beet purées for both color and flavor. The red soup is spiced with warm cumin, while the golden beet soup is brightened with fresh ginger and turmeric.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Soup
Cuisine: Mediterranean
Keyword: beet soup, creamy beet soup, red beet soup, yellow beet soup
Servings: 4 servings
Calories: 201kcal
Author: Samantha Ferraro

Equipment

Ingredients

For the Red Beet Soup

For the Yellow Beet Soup

For Serving

  • Fresh dill
US Customary - Metric

Instructions

  • Heat olive oil in a medium pot over medium heat. Add the shallot and garlic and cook until softened, about 3 to 4 minutes. Stir in the cumin and cayenne (if using).
  • Add the red beets, carrots, potatoes, and vegetable stock. Season with salt and black pepper. Bring to a boil, then reduce heat to medium-low. Cover and simmer until the vegetables are very tender, about 40 to 45 minutes. Blend until smooth and set aside.
  • In a separate pot, heat olive oil over medium heat. Add the shallot and garlic and cook until softened, about 3 to 4 minutes. Stir in the ginger and turmeric until fragrant, about 30 seconds.
  • Add the golden beets and vegetable stock. Season with salt and black pepper. Bring to a boil, then reduce to medium-low. Cover and simmer until the vegetables are very tender, about 40 to 45 minutes. Blend until smooth.
  • To serve, ladle one soup into bowls, then gently spoon the second soup on top to create layers. Garnish with fresh dill and a drizzle of olive oil.

Notes

  • Cook until tender – Make sure the vegetables are very soft before blending for the smoothest texture.
  • Use two pots – Keeps colors bright. If you only have one, cook the golden beets first, then rinse before making the red soup.
  • Blending – An immersion blender is easiest, but a regular blender works too (just cool slightly first).
  • Layering – Ladle one color first, then gently spoon the second soup on top for clean layers.

Nutrition

Calories: 201kcal | Carbohydrates: 32g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1534mg | Potassium: 796mg | Fiber: 6g | Sugar: 14g | Vitamin A: 6156IU | Vitamin C: 21mg | Calcium: 48mg | Iron: 2mg

Dutch Oven Roast Chicken

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This Dutch oven roast chicken is one of my back pocket recipes. Golden, juicy roast chicken with tender vegetables and loads of fresh herbs. It's simple, flavorful and the kind of meal that’s always in my dinner rotation.

Dutch oven roast chicken seasoned with a flavorful herb compound butter and roasted vegetables.
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About This Recipe

This Dutch oven roast chicken is a dish I’ve been making for years, and it never fails. The whole chicken turns out perfectly juicy with crisp golden skin, while the carrots, onions, and garlic roast in the buttery drippings until sweet and tender.

Have fun customizing, using whatever herbs and vegetables are available. The best part is that it comes together in one pot and the combination of the savory chicken with the herbaceous compound butter is rich, bright and the kind of dinner you'll want to add to your dinner rotation.

📋 Ingredients

Ingredients for whole roasted chicken including carrots, onion, butter, lemon and herbs.
  • Whole chicken: I like to choose a chicken that is around 4-5 lbs. Look for one that feels plump and fresh.
  • Butter (unsalted): Using unsalted butter lets you control the salt level. The butter is melted with herbs and aromatics creating a flavorful compound mixture.
  • Lemon: Zest and juice go into the butter mixture for brightness. Save the used lemon halves and tuck them inside the chicken for even more flavor.
  • Fresh herbs: Rosemary, thyme, tarragon, and oregano are my go-tos. They bring freshness and aroma to the butter. If fresh herbs aren’t available, substitute with ½–¾ teaspoon dried.
  • Paprika: Adds subtle flavor and a beautiful golden color. Use smoked paprika if you prefer a smoky note.
  • Carrots & onions: Sturdy, sweet vegetables that hold up beautifully to roasting.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Chicken: No whole chicken? Try bone-in, skin-on chicken thighs. They’ll roast in less time but still turn out juicy and flavorful.
  • Vegetables: Swap in parsnips, rutabaga, fennel, or shallots, anything hearty that holds up to roasting.
  • Paprika: Use smoked paprika for a deeper, smoky flavor.
  • Herbs: Fresh herbs are best, but dried work in a pinch. Use about ½–¾ teaspoon each.

⏲️ Instructions

Melt the butter with chopped garlic, paprika and herbs.

Make the Compound Butter: In a small pot, melt the butter and add the chopped garlic, herbs, lemon zest and juice and spices.

Rub the melted compound butter all over the whole chicken before roasting.

Season the Chicken: Rub the compound butter all over the chicken and under the skin and place in Dutch oven with vegetables.

📍 Recipe Tips

  • Dry the chicken well: Pat the chicken thoroughly with paper towels before seasoning. For even crispier skin, refrigerate it uncovered on a rack for a few hours (or overnight).
  • Get under the skin: Use your hands (rings off!) to gently work the butter mixture under the breast skin for maximum flavor.
  • Uniform veggies: Cut carrots, onions, and potatoes into even pieces so they cook evenly.
  • Control browning: Roast uncovered first, then cover if the chicken gets too dark. Finish uncovered at high heat for golden skin.
  • Rest before carving: Let the chicken rest 10–15 minutes so juices redistribute.
Whole roasted chicken in Dutch oven with roasted vegetables.

What To Do with Leftovers

One of the best parts of roasting a whole chicken is that the leftovers can stretch into other meals. Here are a few of my favorite ways to repurpose roast chicken:

Don’t forget to save the carcass! It makes a deeply flavorful homemade chicken stock. Just add to vegetable stock and simmer.

Serving Suggestions

  • Pair with a bright salad: an arugula-pear salad or a shredded Brussels sprouts salad both balance the richness.
  • Serve with crusty bread to soak up the buttery pan juices.
  • Wine pairing: a crisp white wine like Sauvignon Blanc or a lighter Chardonnay complements the herbs and lemon.

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.

Recipe for Dutch oven roast chicken with lemon, herbs and vegetables.
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Dutch Oven Roast Chicken

This Dutch oven roast chicken is flavored with an herbaceous compound butter, tender vegetables and crispy golden skin.
Prep Time20 minutes
Cook Time1 hour 30 minutes
Resting15 minutes
Total Time2 hours 5 minutes
Course: Main Course
Cuisine: American
Keyword: chicken in dutch oven, Dutch oven roast chicken
Servings: 4 servings
Calories: 554kcal
Author: Samantha Ferraro

Equipment

Ingredients

  • 1 whole chicken about 4–5 pounds, patted dry
  • 8 tablespoons unsalted butter
  • 4 garlic cloves minced
  • ¼ cup fresh herbs rosemary, thyme, oregano tarragon, chopped
  • 1 lemon zested and juiced, save halves for cavity
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 4 carrots cut into ½ inch pieces
  • 1 large onion cut into wedges
  • ¾ to 1 cup water or chicken stock
US Customary - Metric

Instructions

  • Preheat the oven to 425°F.
  • In a small pot, melt the butter and add the minced garlic, chopped herbs, lemon zest and juice, salt, pepper and paprika.
  • Pat the chicken dry with paper towels and transfer to dutch oven, breast side up. Carefully loosen the skin over the breasts with your fingers and spread the butter mixture all over and under the skin.
  • Scatter the vegetables around the chicken. Nestle the leftover lemon halves and any remaining vegetables into the cavity of the chicken.
  • Pour in ¾ to 1 cup water around the chicken, so the vegetables can roast. Tuck the wing tips under so they don’t burn.
  • Transfer to the oven and roast uncovered for about 45-50 minutes.
  • Cover the chicken with foil and continue roasting for another 45 minutes, or until a thermometer inserted into the thickest part of the thigh registers 165°F.
  • Remove the foil and roast for another 10 to 15 minutes to crisp and brown the skin.
  • Once done, let rest for 10 minutes before carving. Serve with the roasted vegetables and spoon the pan juices over the top.

Notes

Nutrition

Calories: 554kcal | Carbohydrates: 10g | Protein: 37g | Fat: 40g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 1344mg | Potassium: 637mg | Fiber: 3g | Sugar: 4g | Vitamin A: 10993IU | Vitamin C: 14mg | Calcium: 71mg | Iron: 2mg

French Onion Stuffed Mushrooms

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French Onion Stuffed Mushrooms turn everyone’s favorite soup into a decadent bite sized appetizer. Stuffed with caramelized onions and layers of melty Gruyère, and crisp panko topping for the perfect irresistible bite.

French onion stuffed mushrooms with Gruyère and Parmesan cheese and crispy panko topping.
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About This Recipe

These French onion stuffed mushrooms take all the flavors of the classic soup and transform them into a decadent bite-sized appetizer.

Sweet, jammy caramelized onions are tucked into tender mushroom caps, topped with nutty Gruyère cheese and finished with a crispy Parmesan-panko topping. Every bite is savory, creamy, and crunchy with just the right balance of richness from the cheese and sweetness from the onions, while the marsala wine cuts through beautifully.

These make a show-stopping addition to any holiday spread. If you already love my boursin stuffed mushrooms, this recipe takes things to the next level with bold, French-inspired flavors.

📋 Ingredients

Ingredients for French onion stuffed mushrooms, including Gruyere cheese, butter, thyme and Marsala wine.
  • Baby portobello mushrooms (cremini) – Look for medium-sized mushrooms that are large enough to hold the filling. I prefer wiping mushrooms with a damp paper towel instead of rinsing to avoid excess water.
  • Yellow onions – Take the time to caramelize them slowly. Dicing the onions helps the filling fit neatly inside each mushroom cap.
  • Olive oil and butter – The combination adds richness and helps with even browning.
  • Fresh thyme – Classic herb pairing with mushrooms and cheese. If fresh isn’t available, use ½ to ¾ teaspoon dried thyme.
  • Marsala wine – Adds sweetness and depth. You can substitute with sherry, cognac, or red wine.
  • Gruyère cheese – Nutty, melty, and perfect for French onion flavors. Keep it cold before grating to make shredding easier.
  • Panko breadcrumbs – Crisp and light; they toast beautifully. Gluten-free panko also works.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Mushrooms – Use baby bella (cremini) or white button mushrooms. For a larger appetizer, use portobello caps.
  • Cheese – If Gruyère isn’t available, substitute with a good-quality Swiss cheese. Gouda will also work for a creamier, milder flavor.
  • Breadcrumbs – Swap with regular breadcrumbs if you prefer, but panko gives the best crunch. Gluten-free panko works well too.
  • Wine – Marsala is classic, but sherry, cognac, or a dry red wine also pair beautifully. White wine such as Chardonnay can be used for a lighter flavor.
  • Herbs – Fresh thyme is traditional, but parsley, tarragon, or chives would all be delicious variations.

⏲️ Instructions

Caramelizing the Onions

Start sautéing the chopped onions, giving them a mix every so often.

Start pale – Onions soften and turn light yellow after 10–15 minutes.

About halfway through caramelizing the onions, they will deep in color but still need more sautéing until it reaches a deep brown color.

Golden stage – At 30 minutes, they deepen in color and shrink down.

Continue caramelizing the onions past the golden state, so they deepen in color and reduce even more.

Getting jammy – Around 40 minutes, browning starts to develop.

Continue sautéing the onions until the onions caramelize and have a deep amber color.

Fully caramelized – By 50–55 minutes, they’re dark amber and sweet.

Make the Stuffed Mushrooms

Remove the stems from the button mushrooms, place them on a lined baking sheet, stem side up and drizzle with olive oil.

Cleaned mushroom caps – Stems removed, ready for par-baking.

Par-bake the mushrooms and pour out residual liquid, this will ensure the mushrooms dont get soggy.

Drain liquid – After par-baking, pour out any excess moisture.

Fill each mushroom cap with caramelized onions.

Stuff the mushrooms – Add caramelized onion mixture into each mushroom.

Bake the caramelized onion stuffed mushrooms until the cheese melts and the breadcrumb topping is golden and crisp.

Final bake – Top with Gruyère and herbed panko, then bake until golden and bubbly.

How to Make French Onion Stuffed Mushrooms (Video)

📍 Recipe Tips

  • Clean mushrooms gently – Wipe with a damp cloth or paper towel instead of rinsing to prevent sogginess.
  • Pre-bake the mushrooms – Par-baking helps release liquid so the final dish isn’t watery. Drain after baking.
  • Caramelize the onions slowly – Don’t rush this step! Cooking low and slow (45–50 minutes) develops the deep golden color and sweet flavor. Covering the pan with a lid helps trap moisture and prevent burning.
  • Dice onions for easier stuffing – Diced onions fit better into the mushroom caps than sliced onions.
  • Toast the breadcrumbs with oil – Tossing panko with olive oil keeps them from burning and ensures a golden crunch.
  • Make ahead – You can stuff the mushrooms (without topping) up to 2 days in advance. Before serving, add the Gruyère, breadcrumb mixture, and bake until melted.
Stuffed mushrooms with caramelized onions, gruyere cheese and an herby panko topping.

Serving Suggestions

These French onion stuffed mushrooms shine on any appetizer spread:

More Mushroom 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.

Caramelized onion stuffed mushrooms with Gruyere cheese and crispy panko breadcrumbs.
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French Onion Stuffed Mushrooms

French onion stuffed mushrooms with caramelized onions, Gruyère, and crispy Parmesan-panko. These are an irresistible bite-sized appetizer!
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Appetizer
Cuisine: French
Keyword: caramelized onion stuffed mushrooms, French onion stuffed mushrooms
Servings: 12 mushrooms
Calories: 100kcal
Author: Samantha Ferraro

Equipment

Ingredients

  • 1 pint baby portobello mushrooms about 12–14 medium mushrooms
  • 2 medium yellow onions diced
  • 2 tablespoons unsalted butter
  • 3 tablespoons olive oil divided, plus more as needed
  • 2 garlic cloves minced
  • 4 sprigs fresh thyme leaves removed (plus extra for garnish)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons marsala wine or sherry, cognac, or red wine
  • ½ cup shredded Gruyère cheese
  • ¼ cup panko breadcrumbs
  • 2 tablespoons grated Parmesan cheese
US Customary - Metric

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
  • Prep the mushrooms: Remove stems, finely chop them, and set aside. Place mushroom caps on the baking sheet, stem side up, drizzle lightly with olive oil, and season with salt and pepper. Bake for 10 minutes. Drain off any liquid and set aside to cool slightly.
  • Caramelize the onions: In a large skillet, heat butter and 1 tablespoon olive oil over medium heat. Add the diced onions, season lightly with salt, and cook slowly for 45 to 50 minutes, stirring occasionally. Keep the skillet covered for part of the cooking time to trap moisture. The onions should become deeply golden and jammy.
  • Add stems and aromatics: Stir in the chopped mushroom stems and cook for 2 minutes until softened. Add the garlic, thyme and saute for another 30 seconds to 1 minute.
  • Deglaze: Carefully pour in the marsala wine and cook until most of the liquid has evaporated and the mixture is rich and concentrated. Taste and adjust seasoning and remove from heat.
  • Make the breadcrumb topping: In a small bowl, combine the panko breadcrumbs, Parmesan and parsley. Drizzle with 1 to 2 tablespoons olive oil and toss until lightly coated.
  • Assemble the mushrooms: Spoon the onion mixture into each mushroom cap. Sprinkle with shredded Gruyère, then top with the breadcrumb-Parmesan mixture.
  • Bake: Return the mushrooms to the oven and bake for 10-12 minutes, until the cheese is melted and the breadcrumbs are golden. For extra crispness, broil for 1 minute at the end, watching closely.
  • Serve: Garnish with fresh thyme leaves and an extra sprinkle of Parmesan. Serve warm.

Video

Notes

  • Clean mushrooms – Wipe with a damp cloth, not water.
  • Par-bake the mushrooms – Helps release liquid; drain before stuffing.
  • Slow-cook onions – Caramelize 45–50 minutes for best flavor.
  • Dice onions – Fits better in mushroom caps.
  • Toast panko – Toss with olive oil for golden crunch.
  • Make ahead – Stuff up to 2 days early; add cheese/topping before baking.

Nutrition

Calories: 100kcal | Carbohydrates: 5g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 67mg | Potassium: 219mg | Fiber: 1g | Sugar: 2g | Vitamin A: 134IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 0.4mg

Sabich Sandwich with Fried Eggplant and Tahini

· 3 Comments

Sabich is a beloved Israeli sandwich with roots in Iraqi-Jewish cuisine, layered with fried eggplant, hard-boiled eggs, fresh salads, and creamy tahini. Here, it's served in golden puff pastry for a fun twist.

These sabich borekas are filled with fried eggplant, chopped salad, sumac onions and hard boiled egg.
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About This Recipe

Sabich (pronounced "sah-BEEKH") is a popular Middle Eastern street food, often served in pita and filled with all sorts of additions, including fried eggplant, hard-boiled egg, chopped salad, pickles, and creamy tahini sauce.

I gave it a fun twist by swapping the pita for sesame-topped puff pastry triangles, so you get that flaky, buttery crunch with all the bold, saucy and crunchy Sabich fillings tucked inside.

The beauty of Sabich is how versatile it is! Have fun mixing and matching the salads, switch up the sauces, or even roast the eggplant instead of frying. However you layer it, this sandwich is all about texture, color, and bold flavors!

📋 Ingredients

Ingredients for sabich, including fried eggplant, chopped salad, sliced hard boiled eggs, sumac onions and tahini sauce.
  • Fried Eggplant – I use the same cooking method for my Eggplant Parmesan: dredged, fried until golden, and perfectly crisp. You can make it ahead and reheat in the oven.
  • Chopped Salad – A refreshing mix of tomatoes, cucumbers, and herbs that adds brightness to every bite.
  • Sumac Onion Salad – Thinly sliced onions are tossed with bright sumac, lemon, and parsley for a tangy, crunchy layer.
  • Hard-Boiled Eggs – You can buy pre-cooked eggs for convenience, or make your own: place eggs in a saucepan, cover with cold water, bring to a boil, then simmer 9–10 minutes. Cool in ice water before peeling.
  • Tahini Sauce – Creamy, nutty, and easy to make ahead. You can have fun with the flavors and make a lemon herb tahini or add harissa tahini for a spicy twist.
  • Harissa Sauce – A spicy, smoky chili paste that adds a little heat. I have a recipe for homemade harissa in my cookbook, but for store-bought I love Mina Harissa (the spicy version is my go-to).
  • Shredded Cabbage Salad – Crisp and crunchy, it adds a little extra freshness and texture when layered into the sandwich.
  • Puff Pastry – The flaky base that makes this Sabich a little different. I cut the sheets into large triangles, brushed them with egg wash, sprinkled sesame seeds on top, and baked until golden and puffed.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Keep it classic: Use pita bread instead of puff pastry.
  • Eggplant options: Roast or grill the eggplant instead of frying for a lighter flavor.
  • Mix up the salads: Try pickled peppers, tabbouleh, or even roasted vegetables.
  • Swap the protein: Chicken schnitzel or fried zucchini or tomato fritters would also be fantastic.
  • Sauces: Tahini sauce is a must, but zhug, amba (pickled mango sauce), or a good store-bought harissa all work beautifully.

⏲️ Instructions

Slice the eggplant into ½ inch thick rounds.

Slice the Eggplant – Peel in “zebra stripes” so some skin stays on for structure, then slice the eggplant into ½-inch rounds.

Set up a dredging station with flour, whisked eggs and breadcrumbs.

Set Up a Dredging Station – One plate with flour, another with whisked egg, and a third with panko breadcrumbs.

Fry the coated eggplant in hot oil.

Coat the Eggplant – Dredge each slice in flour, then egg, then breadcrumbs and place in hot oil.

Fry the eggplant sliced in oil until golden brown on both sides.

Fry Until Golden – Fry the eggplant until beautifully crisp and golden brown on both sides, then set aside.

Cut the puff pastry into triangles, brush with egg wash and sprinkle of sesame seeds. Bake until golden and puffed up.

Bake the Puff Pastry – Cut the sheet of puff pastry into triangles, brush with egg wash and sprinkle sesame seeds. Bake until puffed and golden.

Sabich boreka with fried eggplant and layered with crunchy Mediterranean salads.

Assemble the Sandwich – Layer fried eggplant, chopped salad, sumac onions, cabbage, egg, tahini, and harissa inside the pastry.

📍 Recipe Tips

  • Choosing eggplant: Look for eggplant that has smooth, shiny skin with no bruises, and one that feels heavy for its size. Younger eggplants usually have fewer seeds.
  • Dredging tip: Shake off extra flour/egg/breadcrumbs before frying so the coating stays crisp.
  • Oil temperature: Fry around 360°F. Test with a pinch of breadcrumbs and if it sizzles, it’s ready. Don’t overcrowd the pan or the oil temp will drop.
  • Drain smart: Place the fried eggplant on a wire rack over a sheet pan to keep them crisp (not soggy).
  • Make-ahead: The salads and tahini sauce can be prepped 1–2 days ahead. Eggplant can be fried earlier and reheated in the oven on a rack.
  • Tahini tip: If your sauce thickens, just thin it with water and continue whisking until pourable with a similar texture to honey.
This sabich sandwich is layered with fried eggplant, hard boiled egg, salads, tahini sauce between flaky puff pastry.

Serving Suggestions

This sandwich is basically a full meal in one bite — crispy eggplant, fresh salad, creamy sauce, and flaky pastry. But if you want extras on the side:

  • Serve with hummus or tzatziki for dipping.
  • Olives or quick pickles for snacking
  • Pair with a cold beer, mint tea, or sparkling lemonade for the full street-food vibe.

More Mediterranean Recipes to Try

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Fried eggplant and other sabich fillings are layered between buttery and flaky puff pastry.
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3 from 2 votes

Sabich Sandwich with Puff Pastry (Eggplant & Tahini)

A playful twist on the classic Sabich sandwich, with crispy eggplant, hard-boiled eggs, salads & tahini layered inside golden, flaky puff pastry
Prep Time45 minutes
Cook Time30 minutes
Total Time1 hour 15 minutes
Course: Lunch, Main Course
Cuisine: Mediterranean, Middle Eastern
Keyword: sabich recipe, sabich sandwich, sabich with fried eggplant
Servings: 4 sandwiches
Calories: 716kcal
Author: Samantha Ferraro

Equipment

Ingredients

For the Fried Eggplant

For the Puff Pastry

  • flour for dusting
  • 1 sheet puff pastry thawed
  • 1 egg whisked for egg wash
  • 1 tablespoon sesame seeds

For the Salads & Fillings

For the Shredded Cabbage Salad

  • 1 cup red cabbage finely shredded
  • ¼ cup parsley leaves finely chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • Salt to taste
US Customary - Metric

Instructions

Fry the Eggplant

  • Set up a dredging station with three shallow bowls: flour, whisked eggs, and panko breadcrumbs.
  • Lightly season eggplant slices with salt. Dredge each slice in flour, dip in egg, then coat in panko.
  • Heat ½ inch of oil in a skillet over medium-high heat. Fry eggplant slices until golden brown, about 3–4 minutes per side. Drain on paper towels.

Bake the Puff Pastry

  • Preheat oven to 400°F (200°C).
  • Roll out the puff pastry sheet slightly on a lightly floured surface, then cut into 4 large triangles.
  • Place on a parchment-lined baking sheet, brush with egg wash and sprinkle with sesame seeds.Bake for 15–18 minutes, until golden and puffed. Then remove and set aside.

Make the Cabbage Salad

  • Toss shredded cabbage with lemon juice, parsley, olive oil, and a pinch of salt. Use your hands to massage the dressing into the cabbage. Set aside.

Assemble the Sandwich

  • Carefully slice each baked puff pastry triangle open.
  • Spread a layer of harissa on the bottom, then 1-2 slices of fried eggplant, 2-3 hard-boiled egg slices, spoonful of chopped salad, sumac onion salad, and shredded cabbage.
  • Drizzle with tahini sauce and close the sandwich. Serve immediately.

Notes

  • Choosing eggplant: Look for eggplant that has smooth, shiny skin with no bruises, and one that feels heavy for its size. Younger eggplants usually have fewer seeds.
  • Dredging tip: Shake off extra flour/egg/breadcrumbs before frying so the coating stays crisp.
  • Oil temperature: Fry around 360°F. Test with a pinch of breadcrumbs and if it sizzles, it’s ready. Don’t overcrowd the pan or the oil temp will drop.
  • Drain smart: Place the fried eggplant on a wire rack over a sheet pan to keep them crisp (not soggy).
  • Make-ahead: The salads and tahini sauce can be prepped 1–2 days ahead. Eggplant can be fried earlier and reheated in the oven on a rack.
  • Tahini tip: If your sauce thickens, just thin it with water and continue whisking until pourable with a similar texture to honey.

Nutrition

Calories: 716kcal | Carbohydrates: 71g | Protein: 22g | Fat: 38g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 0.01g | Cholesterol: 309mg | Sodium: 435mg | Potassium: 312mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1003IU | Vitamin C: 19mg | Calcium: 130mg | Iron: 6mg

Grilled Lamb Chops with Mint Chimichurri

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These grilled lamb chops are marinated in an herby chimichurri and grilled until beautifully charred on the outside and tender in the center. Served over a creamy lemony yogurt sauce, the flavors of smoky lamb, bright herbs, and cool yogurt come together for a dinner that’s both elegant and approachable.

Serve the grilled lamb chops with reserved chimichurri on top.
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About This Recipe

These grilled lamb chops are marinated in an herbaceous chimichurri made with parsley, mint, garlic, Fresno chili, and a splash of red wine vinegar for brightness. A touch of paprika adds warmth and color before the chops are seared on the grill until perfectly charred on the outside and tender inside.

Unlike a whole rack of lamb (like my Pistachio Crusted Rack of Lamb), this lamb rack is cut into double chops, making them quick to cook and easy to serve. Piled over a cool lemony yogurt sauce and finished with more chimichurri on top, the result is a dish that’s bold, fresh, and perfect for summer grilling or even an indoor grill pan dinner.

📋 Ingredients

Ingredients for chimichurri marinated lamb chops, with olive oil, garlic, fresh herbs and red wine vinegar.
  • Rack of lamb – Ask the butcher to French the racks (trim the bones) for a nicer presentation, or buy them pre-trimmed. Cutting into double chops helps keep them juicy on the grill.
  • Paprika – Adds color and a subtle smoky-sweet flavor to the marinade. Smoked paprika can also work if you like more depth.
  • Parsley & mint – Fresh, tender herbs give chimichurri its vibrant flavor. Use flat-leaf parsley (not curly) for the best texture.
  • Fresno chili – This chili has a mild-to-medium heat. Look for ones that are firm and glossy. Remove the seeds for less spice.
  • Garlic – Use fresh cloves, not pre-minced, for the brightest flavor in chimichurri.
  • Red wine vinegar – Adds acidity and helps the herbs pop.
  • Greek yogurt – Thick, tangy, and perfect for making a creamy base. Whole milk yogurt gives the richest flavor.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Herbs: Traditional chimichurri uses parsley and oregano. Try parsley + cilantro, or a blend of tender herbs you like.
  • Chili: Swap Fresno for red chili flakes, Aleppo pepper, or pickled peppers like Mama Lil’s.
  • Protein: This marinade is fantastic on steak, chicken thighs, or even roasted mushrooms.
  • Vinegar: Red wine vinegar is classic, but white wine vinegar, apple cider vinegar, or lemon juice will all work.

⏲️ Instructions

Add the fresh herbs, chopped garlic and Fresno chile to a bowl with olive oil and a splash of red wine vinegar and mix together for the chimichurri.

Make the Chimichurri. Finely chop parsley, mint, Fresno chili, and garlic and mix with olive oil, red wine vinegar, and salt.

Add a few tablespoons of the chimichurri sauce to the lamb chops with a dash of paprika and rub all over the lamb chops.

Marinate the Lamb. Season lamb chops with salt, pepper, paprika and few spoonfuls of chimichurri. Massage to coat and let marinate.

Grill the lamb chops until charred on the outside and tender in the center.

Grill the Chops. Place the lamb chops on a hot grill and cook a few minutes per side until charred on the outside and tender inside.

Let the grilled lamb chops rest for at least 5 minutes.

Rest Before Serving. Transfer cooked lamb chops to a baking sheet and let rest 5–10 minutes so the juices redistribute.

📍 Recipe Tips

  • Marinate: Let the lamb marinate at least 20 minutes, or up to 8 hours for deeper flavor.
  • Bring to room temp: Take the lamb out of the fridge 20–30 minutes before grilling so it cooks evenly.
  • Rest before slicing: Let the lamb rest 5–10 minutes after grilling so the juices redistribute.
  • Make ahead: Chimichurri can be made up to a week in advance and only gets better as the flavors meld.
Grilled lamb chops with chimichurri and served over a creamy yogurt sauce.

Serving Suggestions

Serve the grilled lamb chops alongside a big salad, like Fattoush Salad or a classic Tabbouleh Salad. They’re also delicious with a side of Lemon Orzo Salad or Grilled Potato Salad. For a simple summer spread, add some warm pita and a mezze-style platter with dips like tzatziki, hummus, or baba ganoush.

More Lamb Recipes to Try

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Grilled chimichurri lamb chops served over a creamy herb yogurt sauce.
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Grilled Lamb Chops with Mint Chimichurri & Yogurt Sauce

These grilled lamb chops are marinated in a fresh chimichurri and served over a creamy lemony yogurt sauce.
Prep Time40 minutes
Cook Time10 minutes
Resting10 minutes
Total Time1 hour
Course: Main Course
Cuisine: American, Mediterranean
Keyword: chimichurri lamb chops, grilled lamb chops
Servings: 4 servings
Calories: 665kcal
Author: Samantha Ferraro

Equipment

Ingredients

For the Chimichurri:

For the Lamb:

  • 2 racks of lamb about 2-3 pounds, cut into double chops
  • 1 teaspoon paprika
  • Kosher salt & freshly cracked black pepper
  • 2 tablespoons chimichurri for marinade (recipe below)

For the Yogurt Sauce:

  • 1 cup Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried mint or a handful of fresh, finely chopped
  • Pinch of salt
US Customary - Metric

Instructions

  • Make the chimichurri: To a bowl, combine the chopped parsley, mint, garlic, Fresno chili, olive oil, red wine vinegar, and salt. Whisk to combine and taste for seasoning.
  • Marinate the lamb: Pat the lamb dry and season with salt, pepper, and paprika. Add 2 heaping tablespoons of chimichurri and rub into the chops. Marinate at least 20 minutes, or up to 8 hours.
  • Grill: Heat a charcoal or gas grill to medium-high. Grill lamb chops 3–4 minutes per side, until charred outside and medium-rare inside. Rest 5–10 minutes.
  • Make the yogurt sauce: Stir together yogurt, lemon, mint, and salt. Spread on the bottom of a platter.
  • Assemble: Place grilled lamb chops over the yogurt. Drizzle with reserved chimichurri. Serve immediately with salad, rice, or grilled vegetables.

Notes

    • Marinate: Let the lamb marinate at least 20 minutes, or up to 8 hours for deeper flavor.
    • Bring to room temp: Take the lamb out of the fridge 20–30 minutes before grilling so it cooks evenly.
    • Rest before slicing: Let the lamb rest 5–10 minutes after grilling so the juices redistribute.
    • Make ahead: Chimichurri can be made up to a week in advance and only gets better as the flavors meld.
    • Serve the grilled lamb chops alongside a big salad, like Fattoush Salad or a classic Tabbouleh Salad. They’re also delicious with a side of Lemon Orzo Salad or Grilled Potato Salad. For a simple summer spread, add some warm pita and a mezze-style platter with dips like tzatziki, hummus, or baba ganoush.
  •  

Nutrition

Calories: 665kcal | Carbohydrates: 5g | Protein: 62g | Fat: 43g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Trans Fat: 0.003g | Cholesterol: 174mg | Sodium: 454mg | Potassium: 939mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1855IU | Vitamin C: 28mg | Calcium: 125mg | Iron: 7mg

Sweet Bourekas with Blueberries, Apples and Honey Tahini

· 4 Comments

A sweet twist on a popular Mediterranean treat, these sweet bourekas are filled with tender apples, juicy blueberries and drizzled with a creamy honey tahini glaze. These little pastries are fast, easy and perfectly sweet.

Apple and blueberry borekas drizzled with a sweet honey tahini glaze.
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About This Recipe

Bourekas are a beloved pastry across the Mediterranean and Middle East, usually made savory with fillings like cheese, Spinach and Feta Borek, or stuffed with potatoes or eggplant borek. This version flips the tradition and goes sweet, with a mix of blueberries, apples, and cinnamon tucked into buttery puff pastry and finished with a drizzle creamy honey tahini glaze.

Think of them as part hand pie and part turnover. And that tahini drizzle would be fabulous on top of Mediterranean roasted eggplant and roasted Kabocha squash.

📋 Ingredients

Ingredients for blueberry borekas, with puff pastry, sugar, cinnamon, blueberries and apples.
  • Puff pastry – Store-bought puff pastry keeps things easy. Thaw in the fridge overnight or on the counter for 30 minutes before rolling.
  • Apples – Pink Lady or Honeycrisp add sweetness and hold their shape, while Granny Smith adds tartness.
  • Blueberries – Fresh or frozen both work! If using frozen, add 1 tablespoon cornstarch to absorb extra liquid.
  • Sugar – About ½ cup for the filling, plus more for sprinkling on top.
  • Cinnamon & vanilla – Warm flavors that pair very well with apples.
  • Lemon juice + zest – Brightens the filling and balances the sweetness.
  • Tahini & honey – The base of the glaze. Whisk with warm water until silky and pourable.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Different berries: Swap blueberries for blackberries, raspberries, or chopped strawberries.
  • Change up the fruit: Use pears instead of apples for a fall twist.
  • Add crunch: Sprinkle sesame seeds or chopped pistachios on top before baking.

⏲️ Instructions

Cut the puff pastry into 4 squares.

Cut the pastry. Roll out puff pastry slightly and cut into 4 larger squares (or 9 smaller ones).

Add the blueberry apple filling to the center of the puff pastry square.

Add the filling. Spoon fruit mixture into the center of each square.

Fold the puff pastry over and crimp the edges to seal.

Fold and seal. Fold pastry into triangles and crimp edges with a fork.

Bake the blueberry bourekas until the puff pastry is puffed and golden brown.

Bake until golden. Brush with egg wash, sprinkle with sugar, and bake until puffed and golden brown.

📍 Recipe Tips

  • Cut to size: Each puff pastry sheet can be cut into 4 larger squares (easier to fill and seal) or 9 smaller squares (great for bite-sized bourekas).
  • Filling amount: For large bourekas, use about 1 heaping tablespoon of filling. For smaller ones, use less so they don’t burst open.
  • Seal well: Use a fork to crimp the edges and cut a small slit on top of each pastry so steam can escape.
  • If using frozen blueberries: Add 1 tablespoon cornstarch to the filling to absorb excess liquid.
  • Glaze consistency: If leftover honey tahini glaze thickens in the fridge, whisk in a splash of warm water to loosen it.
  • Freezer-friendly: Cool completely, then freeze. Reheat at 350°F until warmed through.
Blueberry and apple hand pies called bourekas.

Serving Suggestions

  • Serve warm with extra honey tahini on the side for dipping.
  • Pair with hot tea or coffee.
  • Add a scoop of vanilla ice cream for dessert.
  • Include in a brunch spread alongside shakshuka, fresh fruit, and yogurt.

More Dessert Recipes to Try

Sweet blueberry borekas with sweet honey tahini glaze.
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5 from 6 votes

Sweet Bourekas with Apples, Blueberries and Honey Tahini

These sweet bourekas are filled with sweet apples and blueberries and drizzled with a creamy and sweet honey tahini sauce. A sweet twist on a popular Mediterranean treat. These little pastries are fast, easy and perfectly sweet.
Prep Time15 minutes
Cook Time30 minutes
Thawing (at room temp)30 minutes
Total Time1 hour 15 minutes
Course: Brunch, Dessert, Snack
Cuisine: Mediterranean, Middle Eastern, Turkish
Keyword: bourekas, sweet borekas, sweet bourekas
Servings: 8 bourekas/pastries
Calories: 538kcal
Author: Samantha Ferraro

Equipment

Ingredients

For the Bourekas:

  • 2 cups chopped and peeled apples cut into ½-inch cubes
  • 2 cups fresh or frozen blueberries see note if using frozen
  • ½ cup sugar plus more for sprinkling on top
  • 1 teaspoon vanilla extract or vanilla paste
  • 1 teaspoon lemon juice
  • ½ teaspoon lemon zest
  • ½ teaspoon cinnamon
  • 2 sheets puff pastry thawed
  • Flour for rolling out pastry
  • 1 egg whisked with 1 teaspoon water (for egg wash)

For the Honey Tahini Glaze:

  • ½ cup tahini
  • 2 tablespoons honey
  • ¼ –½ cup warm water plus more as needed for consistency
US Customary - Metric

Instructions

  • Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
  • Make the filling: In a medium bowl, combine apples, blueberries, sugar, vanilla, cinnamon, lemon juice, and lemon zest. Toss well and set aside.
  • Prepare the puff pastry: On a lightly floured surface, roll out each sheet just a bit thinner. Cut into either 4 larger squares (8 total) or 9 smaller squares (18 total).
  • Fill the pastries: Place about 1 heaping tablespoon of filling in the center of each square (use less if making smaller bourekas). Fold into a triangle and press the edges with a fork to seal. Cut a small slit on top of each for steam to escape.
  • Bake: Arrange bourekas on the prepared sheet. Brush with egg wash, sprinkle with sugar, and bake for 28–30 minutes, or until puffed and golden brown.
  • Make the glaze: In a small bowl, whisk together tahini, honey, and warm water (start with ¼ cup and add more as needed) until smooth and pourable.
  • Finish: Drizzle the warm bourekas with honey tahini glaze before serving.

Notes

      • Cut to size: Each puff pastry sheet can be cut into 4 larger squares (easier to fill and seal) or 9 smaller squares.
      • Filling amount: For large bourekas, use about 1 heaping tablespoon of filling. For smaller ones, use less so they don’t burst open.
      • If using frozen blueberries: Add 1 tablespoon cornstarch to the filling to absorb excess liquid.
      • Glaze consistency: If leftover honey tahini glaze thickens in the fridge, whisk in a splash of warm water to loosen it.
      • Freezer: Cool completely, then freeze. Reheat at 350°F until warmed through.

Nutrition

Calories: 538kcal | Carbohydrates: 58g | Protein: 8g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 167mg | Potassium: 181mg | Fiber: 3g | Sugar: 24g | Vitamin A: 78IU | Vitamin C: 6mg | Calcium: 36mg | Iron: 3mg

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.
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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

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Roasted figs with rosemary, red wine and honey.
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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

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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.
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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.
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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

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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.
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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

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Grilled balsamic steak kabobs with vegetables and served with chimichurri.
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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)
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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.
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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

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dust the blueberry peach clafoutis with powdered sugar and serve by the slice.
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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

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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.
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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

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Grilled Korean short ribs with rice and kimchi.
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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.
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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

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Grilled shrimp skewers with olives and preserved lemon.
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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

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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.
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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

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Seared tomahawk steak with charred shallot compound butter and thyme.
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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

· 2 Comments

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.
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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

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Tomato bruschetta toppings inspired by around the world.
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5 from 1 vote

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

· 5 Comments

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.
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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.
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5 from 1 vote

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)

· 3 Comments

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.
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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.

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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.
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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.
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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.

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📋 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.
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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.
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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.
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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

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This pesto caprese pasta salad with full of cherry tomatoes, Parmesan cheese and a vibrant fresh pesto.
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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.
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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.
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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

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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.
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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.
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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.
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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.
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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