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Mini Cannoli Cups

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These mini cannoli cups have all the flavors of classic cannoli, made into an easy, bite-sized treat. Filled with a sweet, creamy filling and topped with pistachios and candied cherries, they’re sure to steal the show at any party!

Mini cannoli cups filled with mascarpone cream and garnished with chocolate chips, candied cherries and pistachios.
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About This Recipe

If you love cannoli but don’t want to fuss with homemade shells, these mini cannoli cups are the perfect solution! Crisp, ready-made pie crusts are filled with a creamy mascarpone and ricotta mixture, flavored with fresh orange zest and mini chocolate chips.

Topped with pistachios and candied cherries, this easy Italian-inspired dessert delivers all the classic flavors of traditional cannoli, in an elegant, bite-sized treat.

📋 Ingredients

Ingredients for mini cannoli cups, including mascarpone cheese, ricotta cheese and mini chocolate chips.
  • Pie Crusts: Using pre-made pie crusts keeps this recipe simple. Look for pie crust in the refrigerated section of the grocery store.
  • Mascarpone: Often used in tiramisu, mascarpone is a soft, creamy Italian cheese with a rich, slightly sweet flavor. It gives the filling its smooth and luxurious texture.
  • Ricotta Cheese: Look for "basket ricotta", which will be thicker and have less liquid. If your ricotta has excess liquid, drain in a cheesecloth layered over a sieve and bowl for a few hours to thicken.
  • Orange Zest: Use a fine grater or microplane to zest the orange, being careful to avoid the bitter white pith underneath.
  • Toppings: Chopped pistachios, chocolate chips and candied cherries are classic cannoli additions.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Filling: Add a ½ teaspoon of almond extract or chopped candied orange peel to the mascarpone mixture.
  • Toppings: Top with crushed amaretti cookies, a drizzle of melted chocolate, or a dusting of cocoa powder.

⏲️ Instructions

Cut small circles into the pie crust.

Prepare the pie crusts. Unroll the pie crusts and sprinkle evenly with cinnamon sugar. Use a round cutter to cut small circles from the pie crusts.

Bake the pie crust shells until golden brown.

Bake the pie crusts. Place the circles into a mini muffin tin, and poke holes with a fork to prevent puffing. Bake for 10-12 minutes then cool.

Mix the cannoli filing until creamy.

Make the filling. In a mixing bowl, add ricotta, mascarpone, powdered sugar, orange zest, and vanilla extract and beat until creamy. Stir in the mini chocolate chips and chill for 20-30 minutes.

Garnish the mini cannoli cups with chopped pistachios, candied cherries and powdered sugar.

Assemble the cannoli cups. Transfer filling to a piping bag and pipe the mixture into cannoli cups. Garnish with chopped pistachios, mini chocolate chips, candied cherries and dusting of powdered sugar.

How to Make Mini Cannoli Cups (Video)

📍 Recipe Tips

  • Poke the Dough: Be sure to poke holes in the pie crust before baking to prevent puffing.
  • Chill the Filling: Let the mascarpone-ricotta mixture chill for 20-30 minutes (or longer if you have the time) to firm up. It will make the piping so much easier!
  • Make Ahead: Cannoli cups can be made and assembled up to 3 days in advance.
  • No Mixer?: Add all of the mascarpone, ricotta, orange zest, vanilla and sugar to a medium sized bowl and use a whisk to whisk everything by hand. Once smooth, stir in the chocolate chips.
Recipe for mini cannoli cups made with pie crust and filled with mascarpone cheese and mini chocolate chips.

Serving Suggestions

Serve these mini cannoli cups as a fun addition to a dessert board or other bite sized treats, such as marzipan fruits (almond paste candy) or pistachio baklava. They’re also perfect to serve alongside espresso, cappuccino, or a glass of dessert wine.

More Desserts 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.

Mini cannoli cups with mascarpone and ricotta and topped with candied cherries, pistachios and mini chocolate chips.
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5 from 1 vote

Mini Cannoli Cups

These mini cannoli cups have all the flavors of classic cannoli with a fraction of the work! Filled with a sweet, creamy filling with chocolate chips and garnished with pistachios and candied cherries.
Prep Time15 minutes
Cook Time10 minutes
Chilling30 minutes
Total Time55 minutes
Course: Dessert
Cuisine: Italian
Keyword: cannoli cups, mini cannoli, mini cannoli cups
Servings: 48 mini cannoli
Calories: 78kcal
Author: Samantha Ferraro

Equipment

Ingredients

For the Cannoli Cups:

Filling:

  • 8 oz mascarpone 1 small container
  • 8 oz ricotta approximately ½ container
  • ½ cup powdered sugar
  • 1 teaspoon orange zest
  • ½ teaspoon vanilla extract
  • ½ cup mini chocolate chips plus more for topping

Toppings:

US Customary - Metric

Instructions

  • Preheat the oven: Set the oven to 400°F.
  • Unroll the pie crusts and sprinkle evenly with cinnamon sugar (2 tablespoons sugar mixed with 1 teaspoon cinnamon).
  • Use a round cutter to cut circles from the pie crusts. Place the circles into a mini muffin tin, pressing them gently to fit. Poke holes in the crust with a fork to prevent puffing and bake for 10-12 minutes or until golden brown, then let the crusts cool completely.
  • In a mixing bowl, combine the ricotta, mascarpone, powdered sugar, orange zest, and vanilla extract and beat until creamy. Stir in the mini chocolate chips and refrigerate for 20-30 minutes to chill and firm up.
  • Transfer the chilled filling to a piping bag or a resealable plastic bag with a small corner cut off. Pipe the filling into the cooled cannoli cups.
  • Top each cannoli cup with chopped pistachios, additional mini chocolate chips, candied cherries and dusting of powdered sugar.

Video

Notes

    • Poke the Dough: Be sure to poke holes in the pie crust before baking to prevent puffing.
    • Chill the Filling: Let the mascarpone-ricotta mixture chill for 20-30 minutes (or longer if you have the time) to firm up. It will make the piping so much easier!
    • Make Ahead: Cannoli cups can be made and assembled up to 3 days in advance.
    • Filling: Add a ½ teaspoon of almond extract or chopped candied orange peel to the mascarpone mixture.
    • Toppings: Top with crushed amaretti cookies, a drizzle of melted chocolate, or a dusting of cocoa powder.
    • No Mixer?: Add all of the mascarpone, ricotta, orange zest, vanilla and sugar to a medium sized bowl and use a whisk to whisk everything by hand. Once smooth, stir in the chocolate chips.

Nutrition

Calories: 78kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 7mg | Sodium: 37mg | Potassium: 12mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 92IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 0.2mg

Shrimp Oreganata

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Shrimp Oreganata is an Italian-American favorite with tender shrimp stuffed with crispy breadcrumbs, bright lemon and Parmesan cheese baked in a lemony white wine sauce. Ready in under 20 minutes, it's perfect for the Feast of the Seven Fishes, an elegant appetizer or a flavorful weeknight dinner.

Shrimp oreganata with crisp panko topping and white wine.
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About This Recipe

Shrimp Oreganata is a classic Italian-American recipe known for its vibrant flavors and ease of preparation. Ready in under 20 minutes, the shrimp are stuffed with a flavorful breadcrumb mixture that is seasoned with fresh lemon, Parmesan and aromatic oregano that perfectly complements the tender shrimp. For another Wonderful One-Pot meal, try my Turkish Stuffed Onions.

It’s a perfect dish to serve at the Feast of the Seven Fishes as a quick appetizer, or even as a simple dinner paired with lemony pasta or rice.

📋 Ingredients

Ingredients for shrimp oreganata, including white wine, Parmesan cheese, dried oregano and garlic.
  • Shrimp: Look for medium-large shrimp (16/20 count per pound). Make sure they’re peeled and deveined for easier preparation.
  • Breadcrumbs: Panko breadcrumbs create a lighter, crunchier texture compared to regular breadcrumbs. Gluten-free breadcrumbs are a good alternative if needed.
  • Herbs: Dried oregano is a classic choice for Shrimp Oreganata, adding a slightly earthy and aromatic flavor and fresh parsley brightens the dish.
  • Wine: Use a dry white wine, such as Sauvignon Blanc or Pinot Grigio.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Different Seafood: Swap the shrimp for scallops or small fillets of white fish for a different take on this dish.
  • Different Herbs: Use fresh basil or thyme instead of oregano or a combination of both herbs.
  • Gluten-Free: Use gluten-free panko breadcrumbs, if needed.

⏲️ Instructions

Cut the tail of the shrimp in half, creating a butterflied shrimp.

Cut the Shrimp. Butterfly the shrimp by slicing down the back, being careful not to cut all the way through.

Butterflied shrimp.

Butterfly the Shrimp. Use the tip of the paring knife to remove the vein, then open up the tail, this is where you'll stuff the shrimp.

Butterfly all of the deveined shrimp and dry with paper towels.

Dry the Shrimp. Once the shrimp are prepped, pat them dry with paper towels and lay them in a baking dish.

Mix the herbs, grated Parmesan cheese and olive oil with the panko breadcrumbs.

Make the Breadcrumb Mixture. Combine the panko breadcrumbs, chopped parsley, dried oregano, Parmesan cheese, olive oil, lemon zest and grated garlic. Mix until well combined.

Stuff the butterflied shrimp with the breadcrumb mixture and top with cubes of butter.

Stuff the Shrimp. Stuff the breadcrumb mixture into each tail. Pour the wine and lemon juice around the shrimp and top with cubed butter.

Bake the shrimp oreganata until the shrimp are just cooked through and breadcrumbs are crisp and golden.

Bake the Shrimp. Bake at 425 degrees Fahrenheit for 10-12 minutes. Once done, sprinkle with chopped parsley and serve with lemon wedges.

How to Make Shrimp Oreganata (Video)

📍 Recipe Tips

  • Choose medium-large shrimp (size 16/20 count per pound) which is a good size to hold the breadcrumb topping.
  • Dry the shrimp well before stuffing, this will make sure everything adheres nicely.
  • Use a paring knife to remove the dark vein in the center of the shrimp.
  • For extra crispy breadcrumbs, broil the dish for the last minute or two of baking.
Lemony shrimp oreganata with parsley and white wine.

Serving Suggestions

Serve shrimp oreganata as part of a Feast of the Seven Fishes dinner alongside halibut piccata or white wine steamed clams.

For a weeknight dinner, serve the shrimp oreganata alongside lemon orzo or pasta with pesto broccolini.

More Shrimp Recipes to Try

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

Shrimp oreganata recipe with white wine and lemon.
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Shrimp Oreganata

Shrimp Oreganata is an Italian-American favorite! Tender shrimp is stuffed with a lemon and herb breadcrumb mixture that's ready in under 20 minutes!
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Appetizer, Main Course, Side Dish
Cuisine: Italian
Keyword: Italian shrimp oreganata, shrimp oreganata
Servings: 4 servngs
Calories: 307kcal
Author: Samantha Ferraro

Equipment

Ingredients

US Customary - Metric

Instructions

  • Preheat your oven to 425°F (220°C).
  • Butterfly the shrimp by slicing them down the back, being careful not to cut all the way through. Use the tip of the paring knife to remove the vein, then open up the tail, this is where you'll stuff the shrimp.
  • Once the shrimp are prepped, pat them dry with paper towels and lay them in a baking dish.
  • For the breadcrumb mixture, in a bowl, combine the panko breadcrumbs, chopped parsley, dried oregano, Parmesan cheese, olive oil, lemon zest and grated garlic. Mix until well combined.
  • Stuff the breadcrumb mixture into the butterflied shrimp tail, gently pressing to adhere. scatter any additional mixture over the finished shrimp.
  • Pour the white wine and lemon juice around the shrimp and dot the shrimp with cubed butter.
  • Place the baking dish in the preheated oven and bake for 10-12 minutes, or until the shrimp are opaque and the breadcrumb topping is golden brown.
  • Remove the shrimp from the oven and sprinkle with additional chopped parsley. Serve with lemon wedges on the side for squeezing over the shrimp.

Video

Notes

    • Choose medium-large shrimp (size 16/20 count per pound) which is a good size to hold the breadcrumb topping.
    • Dry the shrimp well before stuffing, this will make sure everything adheres nicely.
    • Use a paring knife to remove the dark vein in the center of the shrimp.
    • For extra crispy breadcrumbs, broil the dish for the last minute or two of baking.

Nutrition

Calories: 307kcal | Carbohydrates: 8g | Protein: 17g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 160mg | Sodium: 789mg | Potassium: 193mg | Fiber: 1g | Sugar: 1g | Vitamin A: 725IU | Vitamin C: 5mg | Calcium: 116mg | Iron: 1mg

Tartiflette (French Potato and Cheese Casserole)

· 1 Comment

If there’s one dish that defines indulgence, it’s tartiflette. A French casserole with layers of creamy potatoes, smoky bacon, and melty Brie, this French classic is the ultimate comfort food.

French potato and onion casserole is called tartiflette.
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About This Recipe

Tartiflette is a decadent French potato casserole from the Alps, traditionally made with Reblochon cheese. This version combines Yukon Gold potatoes, caramelized onions, crispy bacon, and Gruyère, all crowned with luxurious slices of Brie.

It’s a hearty and flavorful dish perfect for cold evenings, holiday dinners, or simply treating yourself to a little French decadence.

📋 Ingredients

Ingredients for Tartiflette, a French potato casserole including bacon, onions, brie cheese and white wine.
  • Yukon Gold Potatoes: These potatoes are ideal because of their creamy texture and hold their shape well after cooking. If you can’t find Yukon Gold, red potatoes or fingerlings are good alternatives.
  • White Onions: White onions caramelize beautifully, adding sweetness that balances the savory elements of the dish. Slice them thin and evenly to ensure they cook uniformly. Yellow onions can be substituted if needed, but their flavor is slightly milder.
  • Bacon: Traditionally, French recipes don't have crispy bacon, so don't worry about getting it super crispy.
  • Sour Cream or Crème Fraîche: This creamy addition enhances the richness of the dish and helps bind the layers together. Crème fraîche is slightly tangier and more luxurious, but either option works well. Greek yogurt could also be used in a pinch.
  • Gruyère Cheese: Gruyère is a key ingredient, providing a nutty, melty layer of flavor. Look for authentic Swiss Gruyère for the best results. If you don’t have Gruyère, Emmental or even Swiss cheese are great substitutes.
  • Brie Cheese: Slices of Brie on top take this dish to another level of decadence. You can remove some of the rind with a vegetable peeler if you prefer a smoother melt. For authenticity, use Reblochon if you can find it, as it’s the traditional cheese for tartiflette.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Cheese: If Reblochon is available, try it for a more authentic flavor. Alternatively, Camembert or a triple-cream cheese works beautifully.
  • Bacon: Pancetta or smoked turkey bacon make excellent substitutes.
  • Meat-Free: Substitute, sautéed mushrooms for a similar umami depth.
  • Wine-Free: If you’d prefer to skip the wine, deglaze the pan with chicken or vegetable stock.

⏲️ Instructions

Saute the sliced onions until the begin to caramelize.

Fry Bacon and Sauté Onions. Fry the bacon pieces until just crisp, then Remove and set aside. In the same skillet, sauté the onions over medium heat until lightly golden, about 15–20 minutes.

Add sour cream and bacon to the caramelized onions and stir to combine.

Make the Onion Mixture. Add fresh thyme and deglaze with white wine. Add the cooked bacon back into the onions, then mix in the sour cream and season with salt and pepper.

Layer shredded Gruyere cheese on top of the caramelized onions.

Layer the Tartiflette. Grease a casserole dish with butter and layer the potato slices on the bottom, then the onion-bacon mixture, followed by half of the shredded Gruyère. Repeat the layers.

Layer sliced brie on top of the French potato casserole.

Layer Brie and Bake. Finish with slices of potato and layer with Brie on top. Bake in the preheated 375°F oven for 30–35 minutes, or until the cheese is melted and bubbling. Let rest for a few minutes, then serve.

How to Make Tartiflette (Video)

📍 Recipe Tips

  • Prep Ahead: Cook and slice the potatoes and caramelize the onions a day in advance to save time.
  • Bacon Fat: save some of the bacon fat in the skillet for caramelizing the onions.
  • Cheese Rind: Remove some of the Brie rind with a vegetable peeler so the cheese melts evenly.
French potato and onion casserole with bacon and brie cheese.

Serving Suggestions

Serve tartiflette as a main dish alongside a crisp nicoise salad with a Dijon vinaigrette to cut through the richness. Pair the tartiflette with a glass of dry white wine, such as Sauvignon Blanc or Pinot Gris.

For a larger meal, serve it as a decadent side with roasted chicken or seared cast iron steaks.

More French 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.

Tartiflette is a French casserole layered with potatoes, cheese and caramelized onions.
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5 from 1 vote

Tartiflette (French Potato, Onion, and Bacon Casserole)

Tartiflette is a decadent French potato casserole made with creamy Brie and Gruyère cheese, caramelized onions, and bacon.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Main Course, Side Dish
Cuisine: French
Keyword: Frech potato casserole, French tartiflette recipe, tartiflette, tartiflette recipe
Servings: 6 servings
Calories: 477kcal
Author: Samantha Ferraro

Equipment

Ingredients

  • 2 pounds Yukon Gold potatoes peeled
  • 2 white onions cut into ¼ inch thick slices
  • ½ pound bacon cut into ½-inch pieces
  • ½ cup white wine
  • Fresh thyme sprigs
  • ¼ cup sour cream or crème fraîche
  • Salt and pepper to taste
  • 1 ½ cups shredded Gruyère cheese
  • Brie cheese sliced (remove some of the rind if desired)
  • 1 tablespoon butter for greasing casserole dish
US Customary - Metric

Instructions

  • Place the peeled potatoes in cold, salted water. Bring to a boil and cook until just fork-tender. Let cool slightly, then slice into thick rounds.
  • Preheat the oven to 375°F (190°C).
  • Next, in a skillet, fry the bacon pieces until just crisp. Remove and set aside on a paper towel lined plate.
  • In the same skillet, sauté the onions over medium heat until soft and lightly golden, about 15–20 minutes. Add fresh thyme and deglaze the pan with white wine, scraping up any browned bits.
  • Add the cooked bacon back into the onions, then mix in the sour cream and season with salt and pepper.
  • Grease a large casserole dish with butter and layer the potato slices on the bottom, then spread the onion-bacon mixture on top, followed by half of the shredded Gruyère. Repeat the layers, finishing with slices of Brie on top.
  • Bake in the preheated oven for 30–35 minutes, or until the cheese is melted and bubbling. Let rest for a few minutes, then serve.

Video

Notes

    • Prep Ahead: Cook and slice the potatoes and caramelize the onions a day in advance to save time.
    • Bacon Fat: save some of the bacon fat in the skillet for caramelizing the onions.
    • Cheese Rind: Remove some of the Brie rind with a vegetable peeler so the cheese melts evenly.
    • Cheese: If Reblochon is available, try it for a more authentic flavor. Alternatively, Camembert or a triple-cream cheese works beautifully.
    • Wine-Free: If you’d prefer to skip the wine, deglaze the pan with chicken or vegetable stock.
    • Bacon: Pancetta or smoked turkey bacon make excellent substitutes.
    •  
    •  

    Nutrition

    Calories: 477kcal | Carbohydrates: 31g | Protein: 18g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 72mg | Sodium: 515mg | Potassium: 818mg | Fiber: 4g | Sugar: 3g | Vitamin A: 449IU | Vitamin C: 33mg | Calcium: 374mg | Iron: 2mg

    Caramelized Onion Dip

    · 1 Comment

    Creamy, rich, and packed with sweet caramelized onions, this homemade caramelized onion dip is always a crowd-pleaser! serve with the ultimate dipper, crunchy potato chips for that perfect creamy, crisp bite!

    Homemade caramelized onion dip garnished with chives and served with potato chips.
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    About This Recipe

    This caramelized onion dip is a party favorite with its deeply caramelized onions and creamy base. The combination of cream cheese, sour cream, and mayonnaise creates an irresistibly smooth and tangy texture, while a hint of Worcestershire sauce adds a delicious savory depth of flavor.

    📋 Ingredients

    Ingredients for caramelized onion dip, including yellow onions, cream cheese, sour cream and Worcestershire sauce.
    • Onions: Yellow onions are ideal for this recipe because they caramelize beautifully, turning sweet and jammy.
    • Cream Cheese: Bring the cream cheese to room temperature so it blends easily with the other ingredients.
    • Sour Cream: Sour cream adds a bright tanginess that balances the richness of the cream cheese and mayonnaise.
    • Mayonnaise: Mayonnaise adds a savory note that complements the caramelized onions perfectly. If you can find Japanese style Kewpie mayo, add that as it has great flavor.
    • Worcestershire Sauce: A few dashes of Worcestershire sauce enhances the dip with richness and a slight tang.

    See recipe card for full information on ingredients and quantities.

    🍋 Substitutions and Variations

    • Onions: Use other types of onions or a combination of different types, such as white onions, shallots or red onions.
    • Add-Ins: add crispy crumbled bacon to the onion dip for a smoky and meaty flavor or grated Parmesan cheese for a savory and cheesy addition.

    ⏲️ Instructions

    Halfway through cooking, the onions will begin to turn golden.

    Saute the Onions. Saute the onions over medium heat, stirring occasionally. About halfway through, the onions will start to change color.

    Caramelize the onions until they are deeply golden brown and sweet.

    Caramelize the Onions. Keep sauteing the onions over medium heat, stirring every so often until the onions deepen in color and become jammy.

    Add the caramelized onions to the sour cream and cream cheese mixture and pulse to combine.

    Blend the Onion Dip. Add the cream cheese, sour cream, mayonnaise and Worcestershire to a blender and pulse a few times. Add the caramelized onions and pulse until just combined.

    Garnish the onion dip with chopped fresh chives.

    Chill and Serve. Chill for at least 30 minutes then transfer to a serving bowl. Garnish with chives and serve with potato chips.

    How to Make Caramelized Onion Dip (Video)

    📍 Recipe Tips

    • Slice the Onions: Use a mandolin to evenly slice the onions thin, ensuring they cook uniformly and caramelize at the same rate for the best texture.
    • Caramelizing Onions: Low and slow is the key to getting deeply golden and jammy onions. Avoid rushing the process and cook over medium heat.
    • Chilling Time: Allow the dip to chill for at least 30 minutes so all the flavors come together and the dip firms up.
    Creamy caramelized onion dip with potato chips.

    Serving Suggestions

    Serve the caramelized onion dip with crisp and sturdy potato chips, fresh veggies or puff pastry straws. Spread it onto steak crostini or add a dollop on top of grilled burgers.

    Pair with a glass of sparkling wine or a crisp beer to balance the creamy richness.

    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.

    Homemade caramelized onion dip recipe.
    Print Recipe
    5 from 1 vote

    Caramelized Onion Dip

    Caramelized onion dip is rich, creamy and packed with sweet caramelized onions. Serve with potato chips or veggies for an appetizer that everyone loves!
    Prep Time10 minutes
    Cook Time40 minutes
    CHILLING30 minutes
    Total Time1 hour 20 minutes
    Course: Appetizer, Snack
    Cuisine: American
    Keyword: caramelized onion dip, homemade caramelized onion dip
    Servings: 6 servings
    Calories: 380kcal
    Author: Samantha Ferraro

    Equipment

    Ingredients

    US Customary - Metric

    Instructions

    • Heat butter and olive oil in a wide skillet over medium heat. Add the sliced onions and cook with the lid on, stirring occasionally, until the onions are deeply caramelized and jammy, about 30-40 minutes.
    • In a food processor, combine the softened cream cheese, sour cream, mayonnaise, Worcestershire sauce, salt, and black pepper. Pulse until smooth and well combined.
    • Add the caramelized onions to the food processor and pulse a few more times until just combined. Chill the onion dip for at least 30 minutes to allow it to firm up and the flavors to meld together.
    • Transfer the dip to a serving bowl and let it sit at room temperature for a few minutes before serving. Garnish with chopped chives and serve with potato chips.

    Video

    Notes

      • Slice the Onions: Use a mandolin to evenly slice the onions thin, ensuring they cook uniformly and caramelize at the same rate for the best texture.
      • Caramelizing Onions: Low and slow is the key to getting deeply golden and jammy onions. Avoid rushing the process cook over medium heat.
      • Chilling Time: Allow the dip to chill for at least 30 minutes so all the flavors come together and the dip firms up.
      • Onions: Use other types of onions or a combination of different types, such as white onions, shallots or red onions.
      • Add-Ins: add crispy crumbled bacon to the onion dip for a smoky and meaty flavor or grated Parmesan cheese for a savory and cheesy addition.
    •  

    Nutrition

    Calories: 380kcal | Carbohydrates: 8g | Protein: 3g | Fat: 38g | Saturated Fat: 14g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 447mg | Potassium: 161mg | Fiber: 1g | Sugar: 5g | Vitamin A: 690IU | Vitamin C: 4mg | Calcium: 72mg | Iron: 0.3mg

    Potato Leek Tart

    · 13 Comments

    Potato leek tart is an impressive savory tart inspired by the classic potato leek soup, vichyssoise. The savory tart boasts big bold flavors and is layered with a Dijon béchamel, savory leeks and bright fresh thyme.

    Potato leek tart topped with fresh thyme.
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    About This Recipe

    Inspired by my love for vichyssoise, one of the first Julia Child recipes I ever made, this potato leek tart is a savory galette that celebrates the simple elegance of French cooking. For another wonderful mediterranean recipe try my Turkish Stuffed Onions.

    Thinly sliced Yukon potatoes are layered with buttery, sautéed leeks and a luscious Dijon mustard béchamel, all nestled in a flaky pastry crust.

    As the tart bakes, the mustard’s sharpness mellows and blends beautifully with the creamy potatoes and sweet leeks, creating a dish that’s both hearty and sophisticated. And if you’re short on time, a premade pie crust works perfectly here, so you can enjoy this savory tart with minimal effort!

    📋 Ingredients

    Ingredients for potato leek tart including milk, leeks and paprika.
    • Yukon Potatoes: Their naturally creamy texture and mild flavor make them ideal for this tart, as they bake evenly and pair perfectly with the leeks and mustard.
    • Leeks: Sweet and delicate, leeks bring a mellow onion-like flavor that enhances the tart without overpowering it. Tip, cook extra leeks and add them to this challah stuffing.
    • Dijon Mustard: Adds tangy depth to the béchamel, balancing the richness of the potatoes and leeks.
    • Milk: The base for the béchamel sauce, whole milk provides creaminess and allows the sauce to thicken without being too heavy.
    • Paprika: A subtle touch of smokiness or sweetness (depending on the variety) rounds out the flavors in the béchamel.
    • Fresh Thyme: Adds a hint of herbal brightness, tying all the flavors together and giving the tart a rustic, French-inspired touch.

    See recipe card for full information on ingredients and quantities.

    🍋 Substitutions and Variations

    • Potatoes: While Yukon potatoes provide a creamy texture, you can substitute them with red potatoes or even sweet potatoes for a slightly different flavor.
    • Leeks: Swap leeks for sautéed onions or shallots if you don’t have leeks on hand.
    • Dijon Mustard: If you’re out of Dijon, try a grainy mustard for added texture or omit it entirely for a milder béchamel.
    • Dough: Premade pie crust works beautifully for this recipe.
    • Seasonings: Add a pinch of nutmeg to the béchamel for a warm, aromatic note, or sprinkle grated Gruyère or Parmesan cheese over the filling before baking.

    ⏲️ Instructions

    Saute chopped leeks in butter until softened and tender.

    Saute the Leeks. Melt butter in a skillet over medium heat. Add the chopped leeks and sauté until wilted, about 5-8 minutes. Season with salt and pepper, then set aside to cool.

    Stir the milk into the roux until the bechamel is thick enough to coat a spoon.

    Make the Béchamel. Melt butter in a small pot over medium heat and whisk in flour and cook for 1-2 minutes until no raw flour remains. Add Dijon mustard, paprika, salt and pepper and whisk in milk for about 2-3 minutes until thickened.

    Spread a thin layer of bechamel onto the pie dough.

    Layer Béchamel. Roll out dough into a 10-12 inch circle, or divide it into two smaller tarts. Transfer the dough to a parchment-lined baking sheet and spread the béchamel over the dough, leaving a 1-inch border.

    Spread the sautéed leeks on top of the bechamel layer.

    Layer Sautéed Leeks. Layer half of the sautéed leeks (if making two tarts), spreading evenly onto the béchamel layer.

    Arrange the sliced potatoes on top of the sautéed leeks.

    Layer Potatoes. Layer the sliced potatoes, in a round pattern, while slightly overlapping the potatoes.

    Fold pie dough around, creating a crust and brush with egg wash and sprinkle of thyme.

    Garnish and Bake. Fold the edges of the dough over the filling, overlapping as needed. Brush the crust with egg wash and sprinkle with sea salt and fresh thyme. Bake at 400 degrees Fahrenheit for 25-30 minutes until the crust is golden brown.

    📍 Recipe Tips

    • Slice Potatoes Thinly: Use a mandoline or sharp knife to slice the potatoes thin and evenly, ensuring they cook through in the oven.
    • Soak the Potatoes: After slicing potatoes, soak them in cold water while you're preparing the rest of the dish, which will help potatoes get more crispy, then pat dry with paper towels.
    • Cover the Tart: If you see the crust is getting dark too quickly, cover the tart with foil and continue baking.
    • Chill the Dough: If making homemade dough, chilling it beforehand makes rolling it out much easier.
    • Transfer Dough to Baking Sheet: Before layering the tart, make sure to transfer the dough to the lined baking sheet first, since it's very delicate.
    Potato leek galette with sautéed leeks and fresh thyme.

    Serving Suggestions

    This potato leek tart is perfect for brunch, lunch or holiday dinner. Pair it with Julia Child's nicoise salad tossed in a bright vinaigrette or serve alongside balsamic brussels sprouts or roasted delicata squash with Parmesan.

    For wine lovers, a chilled Sauvignon Blanc or a light Pinot Noir complements the tart’s creamy and savory flavors beautifully.

    More French Inspired Recipes

    Potato leek tart recipe with sautéed leeks and a Dijon bechamel sauce.
    Print Recipe
    4.85 from 19 votes

    Potato Leek Tart

    Potato leek tart is a savory galette, layered with sauteed leeks, thinly sliced potatoes and a bold Dijon béchamel.
    Prep Time10 minutes
    Cook Time40 minutes
    Dough Chilling30 minutes
    Total Time1 hour 20 minutes
    Course: Brunch, Dinner, Lunch
    Cuisine: French, Mediterranean
    Keyword: potato leek galette, potato leek tart
    Servings: 12 servings
    Calories: 203kcal
    Author: Samantha Ferraro

    Equipment

    Ingredients

    Dough

    • 1 ¼ cup all-purpose flour + more for rolling
    • ¼ teaspoon salt
    • 8 tablespoons cold, unsalted butter cut into small cubes
    • ¼ cup Greek yogurt
    • 2 teaspoons fresh lemon juice
    • ¼ cup ice water

    Filling

    • 2-3 small Yukon potatoes washed and thinly sliced
    • 1 large leek washed and chopped
    • 2 tablespoons unsalted butter
    • Salt and pepper to taste
    • Fresh thyme leaves + more, for garnish

    Dijon Béchamel

    Topping

    US Customary - Metric

    Instructions

    Make the Dough

    • Add flour, salt, and cubed butter to a food processor. Pulse until the butter is the size of small peas.
    • In a small bowl, whisk together the Greek yogurt, lemon juice, and ice water. Add the mixture to the food processor and pulse until the dough forms a ball.
    • Using floured hands, shape the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes.

    Prepare the Filling

    • Melt butter in a skillet over medium heat. Add the chopped leeks and sauté until wilted, about 5-8 minutes. Season with salt and pepper, then set aside to cool.
    • To make the béchamel, melt butter in a small pot over medium heat. Whisk in the flour and cook for 1-2 minutes until no raw flour remains.
    • Stir in Dijon mustard, paprika, salt, and pepper. Gradually add the warmed milk, whisking constantly until the sauce thickens and coats the back of a spoon, about 2-3 minutes. Taste and adjust seasoning if needed, then set aside.
    • Preheat the oven to 400°F (200°C).

    Assemble the Tart:

    • Roll out the chilled dough on a lightly floured surface into a 10-12 inch circle, or divide it into two smaller tarts. Transfer the dough to a parchment-lined baking sheet.
    • Spread the béchamel over the dough, leaving a 1-inch border. Layer the sautéed leeks and thinly sliced potatoes on top.
    • Fold the edges of the dough over the filling, overlapping as needed. Brush the crust with egg wash and sprinkle with sea salt and fresh thyme.

    Bake and Garnish

    • Bake the tart for 25-30 minutes, or until the crust is golden brown and the potatoes are tender.
    • Garnish with fresh thyme leaves and serve warm.

    Notes

      • Slice Potatoes Thinly: Use a mandoline or sharp knife to slice the potatoes thin and evenly, ensuring they cook through in the oven.
      • Soak the Potatoes: After slicing potatoes, soak them in cold water while you're preparing the rest of the dish, which will help potatoes get more crispy, then pat dry with paper towels.
      • Cover the Tart: If you see the crust is getting dark too quickly, cover the tart with foil and continue baking.
      • Chill the Dough: If making homemade dough, chilling it beforehand makes rolling it out much easier.
      • Transfer Dough to Baking Sheet: Before layering the tart, make sure to transfer the dough to the lined baking sheet first, since it's very delicate.
      • Dough: Premade pie crust works beautifully for this recipe.
    •  
    •  
    •  
    Recipe makes 1 large tart or 2 smaller ones.

    Nutrition

    Calories: 203kcal | Carbohydrates: 18g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 47mg | Sodium: 176mg | Potassium: 204mg | Fiber: 1g | Sugar: 2g | Vitamin A: 557IU | Vitamin C: 7mg | Calcium: 52mg | Iron: 1mg

    Butternut Squash Risotto with Crispy Sage

    · 2 Comments

    The epitome of fall comfort food, this butternut squash risotto is flavored with floral saffron and topped with crispy sage and a good grating of Parmesan cheese.

    Creamy butternut squash risotto topped with roasted butternut squash and fried sage.
    [feast_advanced_jump_to]

    About This Recipe

    Creamy butternut squash risotto is the ultimate fall comfort dish, elevated with a touch of saffron for a warm, floral flavor. Roasted butternut squash is caramelized with maple syrup and spices, adding a slightly sweetness to every bite.

    Whether you have a pumpkin or other winter squash, the technique is the same. But there is nothing like the sweet flavor of butternut squash that goes so well with creamy risotto. Garnish the risotto with crispy fried sage leaves and a healthy grating of Parmesan cheese.

    📋 Ingredients

    Ingredients for butternut squash risotto, including shallot, sage, saffron and cinnamon.
    • Butternut Squash: Sweet and nutty, it’s roasted to bring out caramelized flavors that deepen the risotto’s richness.
    • Maple Syrup: This is the time to use real maple syrup for the best flavor.
    • Cinnamon: Warm and aromatic, it complements the natural sweetness of the squash.
    • Sage and Thyme: Fresh herbs that add earthy, savory notes.
    • Arborio Rice: The star of risotto, its starchy grains create a creamy texture as it slowly absorbs the liquid.
    • Saffron: A luxurious spice that imparts a golden hue and floral flavor. A small pinch is all you need.
    • White Wine: Adds acidity to balance the richness of the dish.

    See recipe card for full information on ingredients and quantities.

    🍋 Substitutions and Variations

    • Squash: Use pumpkin, acorn squash, or kabocha squash instead of butternut.
    • Saffron: If unavailable, a pinch of turmeric can mimic the golden color, though the flavor will differ.

    ⏲️ Instructions

    Roast the butternut squash util caramelized and tender.

    Roast the Squash. Toss squash with olive oil, maple syrup, cinnamon, herbs and salt and pepper and arrange in a single layer and roast the squash 40-45 minutes tender. Puree most of the squash and set aside.

    Saute shallot and garlic in olive oil.

    Saute Aromatics. Heat a wide dutch oven over medium heat and drizzle with olive oil and add butter, Once melted, saute shallot for 3-4 minutes, then and add garlic and saute for another minute.

    Saute arborio rice in olive oil.

    Stir in Arborio Rice. Stir in the arborio rice, making sure all of the the grains are coated with the olive oil and butter.

    Pour white wine into the rice and let the wine reduce.

    Pour in White Wine. Stir the wine into the rice for 1-2 minutes so the alcohol cooks off and reduces.

    Add 1-2 cups of stock at a time, into the arborio rice, stirring in between so the rice absorbs the liquid.

    Add the Stock. Steep the saffron in the vegetable stock and ladle in 1-2 cups of stock at a time, continually stirring, for about 20-25 minutes.

    Add the pureed butternut squash to the risotto and stir to combine well.

    Add the Pureed Squash. Stir in pureed squash with another ladle of stock and continue cooking for another 10 minutes until rice is tender and creamy.

    Add grated parmesan cheese to the squash risotto at the end of cooking.

    Stir in Parmesan Cheese: Stir in the grated Parmesan cheese and taste for seasoning.

    Finish cooking the squash risotto until all the liquid has absorbed and the risotto is thick and creamy.

    Finish Risotto. Remove the risotto from heat and taste for seasoning. As the risotto sits, it will slightly thicken.

    📍 Recipe Tips

    • Like any risotto, saute the arborio rice in the olive oil and aromatics, which will deepen the overall flavor.
    • The risotto will thicken as it sits. To loosen, add a bit more stock and stir over low heat.
    • Got leftover risotto? Make arancini which are fried risotto balls.
    Maple roasted butternut squash risotto, garnished with fried sage and Parmesan cheese.

    Serving Suggestions

    Butternut squash risotto would be fantastic served as part of Thanksgiving dinner. Garnish the risotto with fried sage leaves and serve alongside a crisp arugula and pear salad.

    More Butternut Squash Recipes

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

    Butternut squash risotto with fried sage and Parmesan cheese.
    Print Recipe
    5 from 4 votes

    Butternut Squash Risotto with Sage and Parmesan

    The epitome of fall comfort food, this butternut squash risotto is flavored with floral saffron and topped with crispy sage and a good grating of Parmesan cheese.
    Prep Time10 minutes
    Cook Time1 hour 20 minutes
    Total Time1 hour 30 minutes
    Course: Main Course
    Cuisine: Italian
    Keyword: butternut squash risotto, butternut squash risotto with sage, squash risotto
    Servings: 6 servings
    Calories: 378kcal
    Author: Samantha Ferraro
    Cost: $10

    Equipment

    Ingredients

    Butternut Squash

    • 1 medium butternut squash peeled and cut into ½ inch cubes
    • 2 tablespoons olive oil
    • 2 tablespoons maple syrup
    • ½ teaspoon cinnamon
    • 2-3 sage leaves chopped finely
    • 2 thyme sprigs leaves removed and chopped
    • ½ teaspoon kosher salt
    • Freshly grated black pepper

    Risotto

    Toppings

    US Customary - Metric

    Instructions

    • Preheat the oven to 400 degrees Fahrenheit and place cubed butternut squash on a foiled lined baking sheet.
    • Season and Cook Butternut Squash: Toss squash with olive oil, maple syrup, cinnamon, herbs and salt and pepper and arrange in a single layer. Roast the squash for 40-45 minutes until fork tender.
    • Puree Butternut Squash. Once done, save some of the roasted squash for garnish and puree the rest in a blender until smooth and set aside.
    • Saute Aromatics. Heat a wide dutch oven over medium heat and drizzle with olive oil and add butter. Once melted, saute chopped shallot for 3-4 minutes until just softened and add garlic and saute for another minute.
    • Stir in Arborio Rice. Stir in the arborio rice, making sure all of the the grains are coated with the olive oil and butter.
    • Pour in White Wine. stir the wine into the rice for 1-2 minutes so the alcohol cooks off and reduces.
    • Add the Stock. Steep the saffron in the vegetable stock. Ladle in 1-2 cups of stock, while continually stirring until the risotto is mostly cooked through, about 20-25 minutes.
    • Add the Pureed Squash. Stir in pureed squash with another ladle of stock and continue cooking for another 10 minutes until rice is tender and creamy.
    • Stir in Parmesan and Garnish: Stir in the grated Parmesan cheese and taste for seasoning. Ladle risotto into shallow bowls and top with cubed butternut squash fried sage leaves.

    Notes

    • Like any risotto, saute the arborio rice in the olive oil and aromatics, which will deepen the overall flavor.
    • The risotto will thicken as it sits. To loosen, add a bit more stock and stir over low heat.
    • Got leftover risotto? Make arancini which are fried risotto balls.
    • Pressure Cooker Option:
      • Sauté shallots and garlic in olive oil, then stir in Arborio rice, wine, and pureed squash. Cook on high pressure for 6 minutes.
      • Once done, release the pressure and stir the risotto to combine the liquid. Let it sit for a few minutes to thicken, then stir in grated cheese for a perfectly creamy finish.

    Nutrition

    Calories: 378kcal | Carbohydrates: 51g | Protein: 6g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 1288mg | Potassium: 532mg | Fiber: 4g | Sugar: 9g | Vitamin A: 13993IU | Vitamin C: 27mg | Calcium: 152mg | Iron: 3mg

    Fresh Green Bean Casserole with Fried Onions

    · 3 Comments

    Classic green bean casserole gets an irresistible upgrade with a Marsala mushroom cream sauce, tender fresh green beans, and homemade crispy fried onions. This from scratch version is a savory twist on the traditional holiday favorite!

    Homemade green bean casserole with fried onions and Parmesan cheese.
    [feast_advanced_jump_to]

    About This Recipe

    This homemade green bean casserole goes beyond the canned soup classic, with layers of fresh textures and flavors. Blanched green beans stay crisp-tender and vibrant, while a creamy mushroom sauce with a hint of Marsala wine adds depth and richness. For another wonderful side dish try my Tartiflette (French Potato and Cheese Casserole).

    Topped with golden fried onions, this classic casserole transforms a beloved side dish into a must have addition to your holiday table!

    📋 Ingredients

    Ingredients for homemade green bean casserole, including mushrooms, buttermilk, spices and onions.
    • Green Beans: Use fresh green beans or haricots verts, which are thinner and more delicate. If they aren’t prepped, trim the stringy ends before blanching.
    • Mushrooms: Button or cremini mushrooms are classic, but you could also experiment with shiitake or oyster mushrooms for even more umami.
    • Marsala Wine: Marsala’s unique, slightly sweet flavor adds depth to the sauce, balancing the rich creaminess and giving the casserole a gourmet touch.
    • Chicken Stock: Used to thin the sauce while adding more flavor than water, chicken stock keeps the sauce savory without being too heavy. Use vegetable stock for a vegetarian version.
    • Parmesan Cheese: Parmesan adds a nutty, salty finish that boosts the overall richness. Stir it in just as the sauce thickens for a smooth, luxurious texture.
    • White Onion: Thinly sliced white onion is essential for the crispy topping. Soaking in buttermilk before dredging adds tang and tenderness, making each bite extra crunchy.
    • Buttermilk: Buttermilk tenderizes the onion slices and helps the flour coating stick.

    See recipe card for full information on ingredients and quantities.

    🍋 Substitutions and Variations

    • Wine: Swap Marsala for white wine or additional stock
    • Mushrooms: Use any mushroom variety you prefer (shiitake and oyster mushrooms work beautifully)
    • Green Beans: Fresh or frozen green beans work equally well, but if using frozen, make sure to thaw and drain them first.
    • Gluten Free: For a gluten-free version, substitute the flour with rice flour or cornstarch
    • Buttermilk: If buttermilk isn't available, make your own by adding 1 tablespoon of lemon juice to 1 cup milk and let sit for 5 minutes.

    ⏲️ Instructions

    Make the Fried Onions

    Use a mandolin to slice the onions thin.

    Slice the Onions. Use a mandolin to slice the onions thin.

    Submerge the sliced onions in the buttermilk.

    Soak Onions in Buttermilk. Soak the sliced onions in buttermilk for 15-20 minutes

    Dredge the buttermilk onions in the seasoned flour mixture.

    Dredge the Onions. In a separate bowl, combine the flour, paprika, garlic powder, salt, and pepper and dredge the onions in the seasoned flour, shaking off any excess.

    Fry the onions for a few minutes until golden brown and crispy.

    Fry the Onions. Heat oil to 375°F and fry the onions in batches for 2-3 minutes until crisp and golden brown. Then drain on a paper towel-lined baking sheet, sprinkle with salt and set aside.

    Make the Green Bean Casserole

    Add chopped garlic and thyme to the sautéed mushrooms.

    Saute Mushrooms. In a large skillet, saute mushrooms in butter and olive oil for 5-8 minutes until caramelized. Add the garlic and thyme and saute for another minute until fragrant.

    Cook the flour with the sautéed mushrooms until all of the raw flour is cooked and the mixture has thickened.

    Add Flour. Sprinkle flour over the mushroom mixture, stirring constantly, and cook for 1-2 minutes to cook off the raw flour taste.

    Simmer the creamy mushroom mixture until slightly thickened.

    Make the Mushroom Sauce. Pour in the Marsala wine and deglaze, scraping any bits on the bottom. Add chicken stock, milk, and grated Parmesan and bring to a gentle simmer for 8-10 minutes, until slightly thickened.

    Add blanched green beans to the creamy mushroom mixture and toss to combine.

    Assemble Casserole. Add blanched green beans to the mushroom mixture and combine. Transfer to a casserole dish, top with the fried onions and bake for 25-30 minutes at 375°F until bubbling and golden.

    📍 Recipe Tips

    • Blanching the Green Beans: This keeps the beans bright and crisp-tender. Immediately cool them in ice water to preserve their color and texture.
    • Fry in Batches: For the crispiest fried onions, fry in small batches and salt them as soon as they come out of the oil.
    • Make Ahead: Prepare the casserole mixture up to a day in advance by blanching the green beans and cooking the mushroom sauce. On the day of serving, top with fried onions, and bake.
    • Frying the Onions in Advance: The fried onions can be made a day or two ahead. Let them cool completely, then store in an airtight container at room temperature to keep them crisp.
    Creamy green bean casserole topped with fried onions.

    Serving Suggestions

    This fresh green bean casserole is the ultimate Thanksgiving side dish! serve alongside other favorite side dishes such as, potato leek gratin, mashed potatoes with roasted garlic, and sauteed balsamic brussels sprouts.

    More Vegetable Side Dishes

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

    Green bean casserole recipe topped with fried onions.
    Print Recipe
    5 from 2 votes

    Fresh Green Bean Casserole with Fried Onions

    This fresh green bean casserole is made with a creamy mushroom Marsala sauce, topped with crispy homemade fried onions. The perfect addition to holiday dinners!
    Prep Time15 minutes
    Cook Time40 minutes
    Total Time55 minutes
    Course: Side Dish
    Cuisine: American
    Keyword: fresh green bean casserole, green bean casserole with fried onions, homemade green bean casserole
    Servings: 4 servings
    Calories: 632kcal
    Author: Samantha Ferraro

    Equipment

    Ingredients

    For the Green Bean Casserole:

    • 1- pound green beans ends trimmed and cut into 1½-inch pieces
    • 2 tablespoons butter
    • 1 tablespoon olive oil
    • 1 pint button or cremini mushrooms sliced
    • 3 garlic cloves finely chopped
    • 2 tablespoons fresh thyme leaves
    • ¼ cup flour
    • ½ cup Marsala wine
    • ½ cup chicken stock
    • 1½ cups milk
    • ¼ cup grated Parmesan
    • Salt and pepper to taste

    For the Fried Onions:

    US Customary - Metric

    Instructions

    Make the Fried Onions:

    • Soak the thinly sliced onions in buttermilk for 15-20 minutes.
    • In a separate bowl, combine flour, paprika, garlic powder, salt, and pepper.
    • Heat oil in a deep skillet or pot to 375°F (190°C).
    • Dredge the soaked onions in the seasoned flour, shaking off any excess.
    • Fry the onions in batches for 2-3 minutes until crisp and golden brown.
    • Remove and drain on a paper towel-lined baking sheet, sprinkling with salt while still hot. Set aside.

    Blanch the Green Beans:

    • Bring a large pot of water to a boil. Add the green beans and cook for 3-5 minutes until they are bright green.
    • Immediately transfer the green beans to a bowl of ice water to stop the cooking process.
    • Once cooled, remove from the ice water and pat dry. Set aside.

    Prepare the Mushroom Mixture:

    • Preheat the oven to 375°F
    • In a large skillet, heat butter and olive oil over medium heat and add sliced mushrooms and cook for 5-8 minutes until caramelized.
    • Add the chopped garlic and thyme, season with salt and pepper, and cook for another minute until fragrant.
    • Sprinkle flour over the mushroom mixture, stirring constantly, and cook for 1-2 minutes to cook off the raw flour taste.
    • Pour in the Marsala wine, deglazing the pan by scraping up any bits stuck to the bottom.
    • Once the wine has reduced slightly, add chicken stock, milk, and grated Parmesan. Season with salt and pepper.
    • Bring to a gentle simmer and cook for 8-10 minutes, allowing the sauce to thicken.

    Make the Casserole:

    • Add the blanched green beans to the skillet and toss to combine everything.
    • Transfer the mixture to a casserole dish and spread it evenly.
    • Top with the fried onions.
    • Bake the casserole for 25-30 minutes until bubbling and golden. Serve warm.

    Notes

      • Blanching the Green Beans: This keeps the beans bright and crisp-tender. Immediately cool them in ice water to preserve their color and texture.
      • Fry in Batches: For the crispiest fried onions, fry in small batches and salt them as soon as they come out of the oil.
      • Make Ahead: Prepare the casserole mixture up to a day in advance by blanching the green beans and cooking the mushroom sauce. On the day of serving, top with fried onions, and bake.
      • Frying the Onions in Advance: The fried onions can be made a day or two ahead. Let them cool completely, then store in an airtight container at room temperature to keep them crisp.
      • Buttermilk: If buttermilk isn't available, make your own by adding 1 tablespoon of lemon juice to 1 cup milk and let sit for 5 minute.

    Nutrition

    Calories: 632kcal | Carbohydrates: 87g | Protein: 23g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 377mg | Potassium: 1300mg | Fiber: 7g | Sugar: 20g | Vitamin A: 1769IU | Vitamin C: 22mg | Calcium: 409mg | Iron: 6mg

    Spinach and Feta Baked Potatoes

    · 2 Comments

    These spinach and feta baked potatoes have all the flavors of spanakopita, tender spinach, tangy feta and aromatic garlic, stuffed into a hearty twice-baked potato. Creamy and packed with vibrant flavors, this is the kind of comfort food you’ll want to dig into again and again!

    spanakopita baked potatoes stuffed with spinach, sauteed shallots and garlic and feta cheese.
    [feast_advanced_jump_to]

    About This Recipe

    These Spinach and Feta Baked Potatoes take all the comforting elements of a twice baked potato and bring in the classic flavors of spanakopita. For another wonderful mediterranean recipe try my Turkish Stuffed Onions or my
    Mediterranean Crispy Rice Salad.

    Hearty russet potatoes are filled with a mixture of sauteed shallots, garlic, spinach and feta cheese. Once piled high and baked, the spinach and feta baked potatoes are generously dusted with grated Parmesan cheese, making them an irresistible weeknight dinner! For another wonderful side dish try my Tartiflette (French Potato and Cheese Casserole).

    📋 Ingredients

    Ingredients for spinach and feta baked potatoes, including Parmesan cheese, sour cream and garlic.
    • Russet Potatoes: These are perfect for twice-baked potatoes, with their sturdy skins and fluffy interiors, which hold up well to mixing and mashing.
    • Shallot, Garlic, and Green Onions:The combination of mild, sweet shallots, savory garlic, and peppery green onions adds layers of flavor, bringing a fresh bite that perfectly balances the tangy feta and earthy spinach
    • Dried Dill: A classic pairing with feta and spinach, dill adds an herby layer that brings out the dish's Greek inspired flavors.
    • Spinach: Look for fresh baby spinach that is tender and doesn't have thick stems.
    • Sour Cream and Milk: These keep the filling creamy and smooth without overwhelming the feta’s sharpness.
    • Feta Cheese: The star ingredient, adding tang and richness that cuts through the creaminess. Look for feta cheese that is packed in brine for etra creaminess.
    • Parmesan: Finishes the potatoes with a salty, savory touch that rounds out the flavors.
    • Chives: A light garnish that adds color and a mild oniony bite.

    See recipe card for full information on ingredients and quantities.

    🍋 Substitutions and Variations

    • Cheese Options: If you don’t have feta, try goat cheese for a similar tangy taste. Ricotta could add a milder creaminess, though it will be less sharp.
    • Spinach Alternatives: Sauteed kale or Swiss chard can be swapped in for spinach, just be sure to cook these a few minutes longer as they’re sturdier.

    ⏲️ Instructions

    Bake the russet potatoes until completely cooked through.

    Bake the Potatoes: Pierce each potato all over with a fork and coat with olive oil, salt and pepper. Bake at 425 degrees F for 1 hour to 1 hour and 10 minutes until fully cooked.

    Scoop out the soft potato center, leaving a border around the potato skins.

    Scoop the Potatoes: Cut each potato in half lengthwise and scoop out the flesh, leaving a ¼-inch border around the potato skins.

    Mash the cooked potato with sauteed spinach, crumbled feta, sour cream and milk.

    Make the Filling: To the cooked potatoes, add the sauteed spinach and shallot mixture,sour cream, milk, and feta and mix well.

    Bake the spinach and feta baked potatoes until lightly golden on top.

    Fill the Potatoes: Spoon the mixture into potato skins and drizzle with olive oil, crumbled feta and bake at 400 °F for 15-20 minutes. Garnish with grated Parmesan and chopped chives.

    How to Make Spinach Feta Baked Potato (Video)

    📍 Recipe Tips

    • Bake Potatoes Thoroughly: For soft, fluffy filling, make sure your potatoes are fully fork-tender before scooping.
    • Don’t Overmix: For a fluffy filling, gently mash the ingredients until just combined; overmixing can make the potatoes gummy.
    Spanakopita baked potatoes stuffed with spinach and feta cheese.

    Serving Suggestions

    For a comforting dinner, serve alongside braised brisket or spatchock chicken and a fresh kale salad with apples and feta.

    More Potato 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.

    Spinach and feta baked potatoes with Parmesan cheese, green onions and Parmesan.
    Print Recipe
    5 from 1 vote

    Spinach and Feta Twice Baked Potatoes

    These spinach and feta baked potatoes bring all the flavors of spanakopita, stuffed into a twice-baked potato! Creamy feta, spinach, and garlic blend into an irresistible weeknight dinner!
    Prep Time10 minutes
    Cook Time1 hour 30 minutes
    Potato Cooling10 minutes
    Total Time1 hour 50 minutes
    Course: Main, Main Course, Side Dish
    Cuisine: American, Mediterranean
    Keyword: spanakopita baked potato, spinach and feta baked potato
    Servings: 8 servings
    Calories: 194kcal
    Author: Samantha Ferraro

    Equipment

    Ingredients

    Filling

    • 1 small shallot finely chopped
    • 3 garlic cloves minced
    • 2 green onions finely chopped
    • ½ teaspoon dried dill
    • 4 cups fresh baby spinach
    • ½ teaspoon salt plus more to taste
    • Ground black pepper to taste
    • ½ cup sour cream
    • ¼ cup milk
    • 4 ounce block of feta roughly crumbled
    • Grated Parmesan for garnish
    • Finely chopped chives for garnish
    US Customary - Metric

    Instructions

    • Preheat the oven to 425°F. Wash and dry the russet potatoes, then pierce each one all over with a fork.
    • Rub the potatoes with 1 tablespoon of olive oil and sprinkle them with 1 teaspoon of Kosher salt. Place the potatoes on a parchment-lined baking sheet and bake for 1 hour to 1 hour and 10 minutes, or until the potatoes are fully cooked.
    • While the potatoes bake, heat a skillet over medium heat and add 1 tablespoon of olive oil. Sauté the chopped shallot for 2-3 minutes, until softened. Add the garlic, green onions, and dried dill, and sauté for another 1-2 minutes until fragrant.
    • Add the spinach to the skillet and cook until wilted. Season with a pinch of salt and black pepper. Transfer the spinach mixture to a large bowl.
    • When the potatoes are done, remove them from the oven and let cool slightly. Cut each potato in half lengthwise, and carefully scoop out the flesh, leaving a ¼-inch border around the skins. Add the scooped potato flesh to the bowl with the spinach mixture.
    • Add the sour cream, milk, and crumbled feta to the bowl, and use a potato masher or fork to mash everything together until smooth and creamy. Taste, and adjust seasoning with more salt and pepper if needed.
    • Spoon the mixture back into the hollowed-out potato skins. Drizzle the tops with olive oil and sprinkle with additional crumbled feta, if desired.
    • Reduce the oven temperature to 400°F. Place the stuffed potatoes back in the oven and bake for 15-20 minutes, until heated through and the tops are lightly golden.
    • Remove the potatoes from the oven and garnish with grated Parmesan and finely chopped chives before serving.

    Video

    Notes

      • Cheese Options: If you don’t have feta, try goat cheese for a similar tangy taste. Ricotta could add a milder creaminess, though it will be less sharp.
      • Spinach Alternatives: Sauteed kale or Swiss chard can be swapped in for spinach, just be sure to cook these a few minutes longer as they’re sturdier.
      • Bake Potatoes Thoroughly: For soft, fluffy filling, make sure your potatoes are fully fork-tender before scooping.
      • Don’t Overmix: For a fluffy filling, gently mash the ingredients until just combined; overmixing can make the potatoes gummy.

    Nutrition

    Calories: 194kcal | Carbohydrates: 23g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 22mg | Sodium: 623mg | Potassium: 591mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1603IU | Vitamin C: 12mg | Calcium: 129mg | Iron: 2mg

    Turkish Stuffed Onions

    · 2 Comments

    These Turkish stuffed onions are filled with a flavorful and savory beef and rice mixture and simmered in a tangy tomato-pomegranate sauce. Every bite offers tender, sweet onions wrapped around a spiced filling, making this a comforting dish with bold Middle Eastern flavors

    Turkish stuffed onions stuffed with a flavorful meat and rice mixture.
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    About This Recipe

    These Turkish stuffed onions, or Soğan Dolması, are a beloved dish in Turkish and Middle Eastern cuisine, known for their rich, tangy, and aromatic flavors.

    Each onion petal is filled with a spiced beef and rice mixture and layered in a deeply flavorful tomato-pomegranate sauce that brings a balanced sweetness and acidity to the dish.

    Add a dollop of creamy cucumber yogurt dip for a pop of brightness and serve alongside a fresh fattoush salad.

    📋 Ingredients

    Ingredients for Turkish stuffed onions, including ground beef, tomato paste, herbs and spices.
    • Sweet Yellow Onions: These are essential for both flavor and structure. Boiling softens them so you can separate the layers, which become delicate, almost buttery when baked.
    • Ground Beef: Look for ground beef with at least 10% fat for the best flavor and texture. You could also substitute with ground lamb or a combination of both for even richer flavor.
    • Jasmine Rice: Rinsing the rice removes excess starch, helping it stay fluffy and light inside the filling.
    • Garlic: Adds a robust, aromatic note that pairs well with the beef and spices.
    • Tomato Paste: Intensifies the savory flavors in both the filling and sauce.
    • Pomegranate Molasses: Tart and tangy, pomegranate molasses gives this dish its distinct flavor and is also fantastic drizzled over fried halloumi cheese.
    • Lemon Zest: Adds a fresh citrus note that brightens the filling and balances the richness. If fresh lemon isn’t available, ½ teaspoon of sumac is a great substitute
    • Spices (Paprika, Allspice, Black Pepper): A blend of warmth and mild heat. You can also use smoked paprika for a smokier flavor.
    • Fresh Parsley and Mint: These herbs add a refreshing element to the filling, balancing the savory flavors and offering a pop of color for garnish.

    See recipe card for full information on ingredients and quantities.

    Add a few Mediterranean spices to this printable Mediterranean shopping list to stock your pantry!

    🍋 Substitutions and Variations

    • Meat Options: Substitute the beef with ground lamb or use a combination of ground beef and lamb.
    • Rice Alternatives: Instead of rice, substitute with barley or cooked quinoa.

    ⏲️ Instructions

    All the peeled onions with a slit through through each of them.

    Prepare the Onions: Peel the onions and cut off both ends. Cut a slit down one side, without cutting through completely.

    Separate the cooked onion layers.

    Cook the Onions: Boil the onions for 15-20 minutes, until the layers can easily separate.

    Place a tablespoon sized amount of the meat mixture into the onion layer.

    Assemble the Stuffed Onions: Separate the layers of the onions and place 1 heaping tablespoon of the meat mixture into each onion layer.

    Roll up the stuffed onion, encasing the meat mixture in the onion layer.

    Wrap the Filling: Roll the onion layer around the filling, creating a small onion parcel.

    Pour the tomato sauce all over the stuffed onions.

    Arrange the Stuffed Onions: Place each stuffed onion seam side down, tightly packed, into a baking dish and pour the tomato sauce evenly over the stuffed onions.

    Bake the stuffed onions until tender and the sauce has reduced.

    Bake the Onions: Cover and bake at 400 degrees Fahrenheit for 45 minutes, then remove the lid and bake uncovered for an additional 10-15 minutes to thicken the sauce.

    📍 Recipe Tips

    • Boiling the Onions: Don’t skip the boiling step! This softens the onion layers, making them pliable and easier to stuff.
    • Assembling the Onions: Use a spoon to press the filling into each onion layer gently, making sure not to overfill.
    • Baking Time: Covering the dish ensures the onions become tender. Uncover towards the end to reduce the sauce slightly.
    Middle Eastern stuffed onions with meat and rice in a rich tomato sauce.

    Serving Suggestions

    Serve these Middle Eastern stuffed onions with a side of fluffy basmati rice or a simple tabbouleh salad.

    A drizzle of lemon herb tahini or a dollop of plain yogurt makes for a lovely contrast, and garnish with of chopped fresh parsley or pomegranate seeds for a pop of color.

    More Turkish 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.

    Turkish stuffed onions stuffed with a flavorful meat and rice mixture and cooked in a robust tomato sauce.
    Print Recipe
    5 from 1 vote

    Turkish Stuffed Onions

    These Turkish stuffed onions are filled with a spiced beef, rice and herb mixture and baked in a rich tomato-pomegranate sauce, creating a comforting Middle Eastern-inspired meal.
    Prep Time15 minutes
    Cook Time1 hour 20 minutes
    Cooling Onions10 minutes
    Total Time1 hour 45 minutes
    Course: Main Course
    Cuisine: Mediterranean, Middle Eastern, Turkish
    Keyword: Middle Eastern stuffed onions, stuffed onions, Turkish stuffed onions
    Servings: 6 servings
    Calories: 373kcal
    Author: Samantha Ferraro

    Equipment

    Ingredients

    Onions and Filling

    Tomato Sauce

    US Customary - Metric

    Instructions

    • Prepare the Onions: Peel the onions and cut off both ends. Cut a slit down one side, without cutting through completely and boil the onions for 15-20 minutes, until the layers can easily separate.
    • Make the Filling: While the onions are boiling, prepare the meat filling. In a large bowl, combine the ground beef, rinsed rice, garlic, tomato paste, pomegranate molasses, lemon zest, salt, paprika, allspice, black pepper, parsley, and mint. Mix well to combine.
    • Preheat the Oven: Preheat your oven to 400°F (200°C).
    • Assemble the Stuffed Onions: Once the onions are done, drain them and allow them to cool for at least 10 minutes. Carefully separate the layers of the onions. Place 1 heaping tablespoon of the meat mixture into each onion layer, then wrap the layer around the filling. Place each stuffed onion seam side down, tightly packed, into a baking dish.
    • Make the Tomato Sauce: In a separate bowl, whisk together the water, tomato paste, pomegranate molasses, and salt until smooth. Pour the sauce evenly over the stuffed onions.
    • Bake the Onions: Cover the dish and bake for 45 minutes, until the sauce has slightly reduced and the onions are tender. Remove the lid and bake uncovered for an additional 10-15 minutes to thicken the sauce.
    • Serve: Remove the dish from the oven and allow it to cool slightly. Garnish with chopped parsley and serve warm.

    Notes

      • Meat Options: Substitute the beef with ground lamb or use a combination of ground beef and lamb.
      • Rice Alternatives: Instead of rice, substitute with barley or cooked quinoa.
      • Boiling the Onions: Don’t skip the boiling step! This softens the onion layers, making them pliable and easier to stuff.
      • Baking Time: Covering the dish ensures the onions become tender. Uncover towards the end to reduce the sauce slightly.
      • Assembling the Onions: Use a spoon to press the filling into each onion layer gently, making sure not to overfill.

    Nutrition

    Calories: 373kcal | Carbohydrates: 42g | Protein: 17g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 969mg | Potassium: 579mg | Fiber: 3g | Sugar: 13g | Vitamin A: 431IU | Vitamin C: 13mg | Calcium: 62mg | Iron: 3mg

    Roasted Garlic Focaccia

    · 10 Comments

    Savory and sweet, this roasted garlic focaccia is generously garnished with fresh herbs, a flavorful honey garlic glaze and flaky sea salt.

    Roasted garlic focaccia with honey garlic glaze on top.
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    About This Recipe

    This Roasted garlic focaccia is a flavorful, pillowy bread that’s easy to put together, but does take a bit of time.

    Soft roasted garlic cloves are nestled into the light focaccia dough and topped with a generous helping of fresh herbs. Once the garlic herb focaccia is baked to a stunning golden brown, a layer of honey garlic glaze is brushed on, creating a sweet, savory and deliciously sticky layer.

    This would be fantastic to dip into this bread dipping oil too!

    📋 Ingredients

    • Active Dry Yeast: If using active dry yeast, be sure to bloom the yeast in warm water and honey. However, if using fast acting yeast, you can skip this step.
    • Honey: Look for a flavorful honey that will be used both for blooming the yeast as well as the garlic honey glaze.
    • Flour: All purpose flour is used for this recipe.
    • Roasted Garlic: Roast the garlic in lots of olive oil so you can use the flavored oil to brush over the bread. The garlic should be soft, fragrant and deliciously sticky.
    • Flaky Sea Salt: Fleur de Sel is our favorite salt. It has coarse yet delicate salt crystals that are perfect for topping the focaccia.
    • Fresh Herbs: And lots of them! Chives, rosemary and thyme are all good choices.

    See recipe card for full information on ingredients and quantities.

    🍋 Substitutions and Variations

    • Yeast: If you only have instant yeast, you can use the same amount but skip the blooming step (mix it directly with the flour).
    • Gluten-Free: To make this gluten-free, use a gluten-free flour blend designed for yeast doughs, though the texture will be slightly different.
    • Other Toppings: Grated Parmesan cheese, lemon zest, tomato confit and olives are great additions.

    How to Roast Garlic Cloves

    1. Preheat the oven to 400°F.
    2. Submerge the peeled garlic cloves in olive oil in a small baking dish.
    3. Cover and roast for 30 minutes until the garlic is soft and fragrant.

    How to Make Focaccia

    Bloom the yeast in warm water.

    Prep Yeast: Add the yeast to warm water and honey and let it sit for 5-10 minutes to activate the yeast.

    Place the focaccia dough in a lightly oiled bowl.

    Make Dough: In a mixer, combine the yeast mixture, flour, oil and salt and mix on low-medium speed until a ball of dough forms. Then turn onto a floured surface and knead for a few minutes.

    Let the focaccia dough proof until doubled in size.

    Proof Dough: Place the dough in a lightly oiled bowl and let rise until doubled in size.

    Use your fingers to press dimples into the focaccia dough.

    Stretch Dough: Punch dough down and turn dough into a 9 x 13 oiled baking pan, gently stretching the dough so it reaches the sides of the baking pan.

    Add the roasted garlic cloves and fresh herbs to the focaccia dough.

    Garnish: Create dimples in the dough with your fingertips and nestle in the roasted garlic cloves and fresh herbs. Let the dough rise for another 20 minutes.

    Brush the honey garlic oil onto the baked focaccia bread.

    Bake: Bake the garlic focaccia at 425 degrees Fahrenheit for 35-40 minutes or until lightly golden brown. Mix honey with reserved garlic oil and brush a layer onto the warm bread.

    A Few Tips and Suggestions

    • Yeast: Both active dry yeast and rapid rise work for this recipe.
    • Olive Oil: Because oil is a major ingredient in the recipe, a really good flavored olive oil is ideal.
    • Don't Overmix: Don't overwork the dough, it doesn't have to look like a smooth ball.
    • Make the Dough by Hand: Add the yeast mixture to a large bowl and slowly incorporate flour in batches. Once it's too difficult to mix with a spatula, use your hands to knead the dough for the final few minutes.
    • Proof Overnight: Make the dough ahead of time and place it in the refrigerator to slowly proof overnight.
    • Have fun with the Toppings: Caramelized onions, olives, lemon peel, cherry tomatoes are some suggestions.
    Garlic focaccia bread with herbs and brushed with honey garlic glaze.

    What to Serve with Garlic Focaccia

    Serve freshly baked focaccia alongside puttanesca pasta to sop up the delicious rich sauce, cheesy baked gnocchi or pasta with clams and tomatoes.

    More Savory Baking Recipes

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

    Garlic focaccia bread with herbs and honey.
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    4.73 from 18 votes

    Roasted Garlic and Herb Focaccia

    Savory and sweet, this roasted garlic focaccia is generously garnished with fresh herbs, a flavorful honey garlic glaze and flaky sea salt.
    Prep Time15 minutes
    Cook Time40 minutes
    Rising1 hour 30 minutes
    Total Time2 hours 25 minutes
    Course: Appetizer
    Cuisine: Italian
    Keyword: garlic focaccia, herb focaccia, homemade focaccia
    Servings: 12 servings
    Calories: 316kcal
    Author: Samantha Ferraro
    Cost: $8

    Ingredients

    Dough

    Toppings

    US Customary - Metric

    Instructions

    • Prepare the Dough: In a large bowl, dissolve the yeast and honey in warm water. Let it sit for 10 minutes until foamy. Using a stand mixer with a dough hook, mix the yeast mixture with flour, salt, and olive oil until a soft dough forms. Knead briefly on a floured surface until smooth.
    • Let the Dough Rise: Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm spot for 1 ½ hours, until doubled in size.
    • Roast the Garlic: While the dough rises, preheat the oven to 400°F. Submerge the peeled garlic cloves in olive oil in a small baking dish. Cover and roast for 30 minutes until soft and fragrant. Let cool.
    • Shape the Dough: Once risen, punch down the dough and transfer it to a well-oiled 9x13 baking sheet. Stretch it out to the edges, then use your fingers to make deep dimples across the surface.
    • Top the Dough: Press the roasted garlic cloves into the dough and drizzle some of the garlic-infused oil over the top and sprinkle with fresh herbs. Let the dough rise for another 20 minutes while you preheat the oven to 425°F.
    • Bake the Focaccia: Bake for 35-40 minutes, rotating halfway, until golden brown.
    • Garnish: Mix the honey with the remaining garlic oil and brush generously over the focaccia while it’s still warm and sprinkle with flaky sea salt. Let cool slightly before slicing.

    Notes

      • Yeast: Both active dry yeast and rapid rise work for this recipe.
      • Olive Oil: Because oil is a major ingredient in the recipe, a really good flavored olive oil is ideal.
      • Don't Overmix: Don't overwork the dough, it doesn't have to look like a smooth ball.
      • Make the Dough by Hand: Add the yeast mixture to a large bowl and slowly incorporate flour in batches. Once it's too difficult to mix with a spatula, use your hands to knead the dough for the final few minutes.
      • Proof Overnight: Make the dough ahead of time and place it in the refrigerator to slowly proof overnight.
      • Have fun with the Toppings: Caramelized onions, olives, lemon peel, cherry tomatoes are some suggestions.

    Nutrition

    Calories: 316kcal | Carbohydrates: 40g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 779mg | Potassium: 65mg | Fiber: 1g | Sugar: 4g | Vitamin A: 73IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 2mg

    Tuscan Bread Soup (Ribollita)

    · Leave a Comment

    Tuscan bread soup also called ribollita is a hearty vegetarian soup thickened by day old bread, sweet tomatoes and finished with a bright basil oil and a good grate of Parmigiano Reggiano.

    Italian bread and tomato soup with basil.
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    About This Recipe

    Tuscan bread soup, or ribollita, is a rustic Italian classic that transforms day-old bread, beans, tomatoes, and fresh herbs into a hearty, flavorful stew. Originating in Tuscany, this humble dish makes the most of simple pantry staples, creating a rich, satisfying meal that's perfect for an easy weeknight dinner. For another wonderful Italian meal try my Italian Sausage and Peppers.

    And my little twist? Basil oil! This fresh, vibrant garnish adds a bright, herbaceous note that elevates all the warm, savory flavors in the soup. Trust me, after one spoonful, this will quickly become your new favorite!

    📋 Ingredients

    Ingredients for Tuscan bread soup, including cubed bread, white beans, herbs and Parmesan.
    • Olive Oil: Used to saute the vegetables as well as a finishing garnish.
    • Vegetables: Onions, carrot, celery and garlic are base for any soup.
    • Tomato Paste: Gives another layer of tomato flavor and a bit of sweetness. I love using the tomato paste that comes in a tube.
    • Fresh Herbs: A few sprigs of fresh rosemary and thyme, pulled away from the stems and chopped finely.
    • Diced Tomatoes: 1 28 ounce can of diced tomatoes is used though 4 cups of diced fresh tomatoes would work well too (be sure to keep all their juices).
    • White Beans: Cannellini beans give the soup creaminess and texture.
    • Parmesan Rind: My (not so) secret ingredient that I add to all my soups and sauces. I always save the rinds for moments like this and add a good chunk right in the soup.
    • Dry Bread Cubes: Day old bread is ideal but if you don't have stale bread, bake bread cubes in the oven until completely dry and hard. The stale bread will give the soup great texture and body.
    • Basil Oil: Fresh basil leaves and olive oil are blended together and drizzled on top of the soup as a garnish, giving the warm soup a bit of brightness.

    See recipe card for full information on ingredients and quantities.

    🍋 Substitutions and Variations

    • Beans: Use different beans such as Great Northern beans or a combination with Navy beans.
    • Vegetables: Add leafy greens, such as spinach, kale or chard or cubed zucchini for even more texture.

    ⏲️ Instructions

    Saute tomato paste with the sauteed vegetables.

    Saute the Vegetables: Drizzle olive oil over medium heat and saute onions, celery and carrots until soft. Add garlic and herbs and saute for another minute. Add the tomato paste and saute for another minute.

    Add the vegetable stock, bay leaf and parm rind to the Italian tomato soup.

    Add Beans and Liquids: Add the beans, diced tomatoes, vegetable stock and nestle in the bay leaf and Parmesan rind. Season with salt and pepper.

    Add cubed bread to the Tuscan bread soup.

    Simmer Soup and Add Bread: Cover the pot with a lid, leaving a small opening and simmer for 20-25 minutes. Add some of the cubed bread and simmer for another 15 minutes.

    Use an immersion blender to blend some of the bread and tomato soup.

    Blend the Soup: Once the soup has thickened, use an immersion blender to blend some of the soup for a smoother texture.

    📍 Recipe Tips

    • Use Stale Bread: Stale or day-old bread works best because it holds up well in the soup without becoming too mushy. If your bread is fresh, toast it lightly in the oven to dry it out.
    • Saute the Tomato Paste: Take the time to break down the tomato paste into the oil to deepen its flavor.
    • Blend the Soup: This is optional, but for a smoother and thicker texture, blend some of the soup with an immersion blender or blender.
    • Make Ahead: This soup tastes even better the next day and can be made up to 5 days in advance. As the soup sits, it will thicken so add more broth as needed.
    • To Freeze: The tomato bread soup freezes very well. Place in a resealable freezer bag and place it flat in the freezer for up to 3 months.
    Tuscan ribollita soup is an Italian tomato and bread soup with herbs and beans.

    Serving Suggestions

    Serve the Italian bread soup alongside chopped antipasto salad or shaved brussels sprouts salad with Parmesan.

    More Hearty Soup Recipes

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

    Tuscan bread soup aka ribollita is an Italian tomato soup with beans and thickened with bread.
    Print Recipe
    5 from 3 votes

    Tuscan Bread Soup with Basil Oil

    Tuscan bread soup also called ribollita is a hardy vegetarian soup thickened by day old bread, sweet tomatoes and finished with a bright basil oil and a good grate of Parmigiano Reggiano.
    Prep Time10 minutes
    Cook Time35 minutes
    Total Time45 minutes
    Course: Main Course
    Cuisine: Italian
    Keyword: ribollita, Ribollita soup, Tuscan bean soup, Tuscan bread soup
    Servings: 6 servings
    Calories: 279kcal
    Author: Samantha Ferraro
    Cost: $10

    Equipment

    Ingredients

    • 2 tablespoons olive oil + more for garnish
    • 1 yellow onion diced
    • 2 celery stalks diced
    • 2 medium sized carrots peeled and chopped into ½ inch cubes
    • 3 garlic cloves finely chopped
    • 2 stalks of fresh rosemary leaves removed and finely chopped
    • 3-4 stems of fresh thyme leaves removed and chopped
    • 2 tablespoons tomato paste
    • 15 ounce can of cannellini beans drained and rinsed
    • 28 ounce can of diced tomatoes
    • 4 cups low-sodium vegetable broth
    • 1 bay leaves
    • 1 Parmesan rind
    • 2 cups dry or stale cubed bread save some for topping

    Basil Oil

    • ¼ cup olive oil
    • Small bunch of fresh basil leaves

    Garnish

    US Customary - Metric

    Instructions

    Tuscan Bread Soup

    • Drizzle olive oil in a medium sized soup pot over medium heat. Add onions, celery and carrots and saute for 5-7 minutes to soften.
    • Add the chopped garlic and herbs and saute for another minute.
    • Add the tomato paste and use your spatula to break down the paste into the oil and vegetables, for another minute. Then add the beans and diced tomatoes and give everything one good stir. Season with salt and pepper.
    • Pour in the vegetable stock and nestle in the bay leaf and Parmesan rind. Cover the pot with a lid, leaving a small opening and simmer for 20-25 minutes.
    • Add most of the cubed bread (save some for garnish), gently pressing the bread down into the soup and simmer for another 15 minutes. Use an immersion blender to blend some of the soup for a smoother texture.

    Basil Oil

    • While the soup is cooking, make the basil oil by blending together the basil and olive oil in a food processor or blender and set aside.

    Garnish the Soup

    • Ladle soup into bowls and top with a few extra cubes of bread, drizzle of olive oil, dollops of basil oil, red pepper flakes and fresh basil.

    Notes

      • Use Stale Bread: Stale or day-old bread works best because it holds up well in the soup without becoming too mushy. If your bread is fresh, toast it lightly in the oven to dry it out.
      • Saute the Tomato Paste: Take the time to break down the tomato paste into the oil to deepen its flavor.
      • Blend the Soup: This is optional, but for a smoother and thicker texture, blend some of the soup with an immersion blender or blender.
      • Make Ahead: This soup tastes even better the next day and can be made up to 5 days in advance. As the soup sits, it will thicken so add more broth as needed.
      • To Freeze: The tomato bread soup freezes very well. Place in a resealable freezer bag and place it flat in the freezer for up to 3 months.
      • Serve the Italian bread soup alongside chopped antipasto salad or shaved brussels sprouts salad with Parmesan.
    •  
    •  
    •  

    Nutrition

    Calories: 279kcal | Carbohydrates: 32g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 0.1mg | Sodium: 315mg | Potassium: 434mg | Fiber: 7g | Sugar: 7g | Vitamin A: 3667IU | Vitamin C: 17mg | Calcium: 128mg | Iron: 4mg

    Argentinian Beef Stew

    · Leave a Comment

    This hearty Argentinian beef stew is loaded with tender beef, sweet potatoes, corn and smoky spices. For a fun twist, serve the stew in a roasted pumpkin shell and enjoy pieces of sweet roasted pumpkin with each savory bite.

    Argentinian beef stew with corn, sweet potatoes and peppers.
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    About This Recipe

    This Argentinian beef stew, also called carbonada criolla, is a rich and savory stew with chunks of tender beef, sweet potatoes and corn. The tomato based broth is seasoned with smoky spices and the entire stew is slow cooked until the vegetables and beef become perfectly tender.

    For a fun presentation, serve the Argentinian stew in a roasted pumpkin shell. Use your spoon to scoop out tender pieces of roasted pumpkin with every bite.

    📋 Ingredients

    Ingredients for Argentinian beef stew, including corn, sweet potatoes and spices.
    • Beef: Use a hearty beef cut, such as chuck roast that will break down and become tender as it cooks.
    • Onion and red bell pepper: These veggies form the base of the stew, adding a subtle sweetness and depth of flavor.
    • Garlic: A must-have for a savory stew, garlic adds aromatic richness that complements the smoky spices.
    • Smoked paprika and oregano: These spices bring out that deep, earthy Argentinian flavor, with a bit of warmth from the paprika.
    • Diced tomatoes and beef stock: The tomatoes bring acidity, while the stock adds body and richness to the stew.
    • Potatoes: A mix of sweet potatoes and starchy russet potatoes creates a nice balance of flavors and textures that holds up well in the stew.
    • Dried Fruit: Dried dates or dried apricots bring a hint of natural sweetness, that perfectly complements the savory elements.
    • Corn: Cut an ear of corn into 8 pieces for easing eating. You can also use frozen corn.
    • Pumpkin (optional): Roasting the pumpkin shell turns it into an edible serving bowl that absorbs the stew's flavors and makes for an impressive presentation.

    See recipe card for full information on ingredients and quantities.

    🍋 Substitutions and Variations

    • Add some Spice: For a bit of heat, add a teaspoon of this red jalapeño paste or Calabrian chilis.
    • Make it Vegetarian: Omit the beef and make a vegetarian Argentinian stew.
    • Use Other Vegetables: Other vegetable to add or substitute are butternut squash, frozen corn kernels, yams, green plantains or yucca.

    ⏲️ Instructions

    Cut the top off a medium sized pumpkin, scoop out the inside seeds and roast for an hour until tender.

    Roast the Pumpkin: Preheat the oven to 400°F Cut the top off and scoop out the flesh and seeds. Place on a baking sheet and roast for 50-55 minutes, until tender.

    Sear beef cubes on both sides.

    Sear the Beef: Season the beef with salt and pepper Heat olive oil in a pot an sear beef over medium-high heat until browned. Remove the beef and set aside.

    Saute spices with the sauteed onions and peppers.

    Saute the Aromatics: In the same pot, sauté the onion and bell pepper until soft, about 3-4 minutes. Add the garlic and spices and saute for another minute.

    Add all of the vegetables, including the potato, corn and sweet potato to the pot.

    Add the Vegetables: Add the sweet potato, russet potatoes, corn pieces to the pot.

    Add the beef stock to the Argentinian beef stew.

    Add the Liquids and Beef: Pour in the diced tomatoes, beef stock, seared beef and add the dried fruit and stir everything well.

    Simmer the beef stew until the vegetables are tender and the soup has reduced slightly.

    Simmer the Stew: Simmer over low heat for 1 to 1½ hours, or until the vegetables are tender and the stew has reduced slightly.

    Serve the Stew in a Pumpkin Shell

    For a fun twist, serve the stew right inside of a roasted pumpkin shell.

    To Roast a Pumpkin

    1. Preheat the oven to 400°F. Cut the top off the pumpkin and scoop out the flesh and seeds.
    2. Place the pumpkin (and the top, if desired) on a baking sheet and season the inside with salt and pepper.
    3. Roast the pumpkin for 50-55 minutes, or until the flesh is tender. Set aside until ready to serve.
    Serve the Argentinian beef stew in a roasted pumpkin shell.

    How to Make Argentinian Beef Stew (Video)

    📍 Recipe Tips

    • Dry the Beef: Dry the beef with paper towels before searing, this will ensure that a good crust is formed, leading to more flavor.
    • Season the Pumpkin: If roasting the pumpkin (highly recommended), season the inside of the pumpkin with salt and pepper, so every bite is layered with flavor.
    • Let it Simmer: What makes this stew so delicious is the low and slow cooking. Make sure the stew is at a constant simmer and not at a boi, this will ensure tender meat and vegetables.
    Beef stew with corn and potatoes, Argentinian style.

    More Hearty Stew 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.

    Argentinian beef stew with corn and potatoes.
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    Argentinian Beef Stew (in Pumpkin Shell)

    This hearty Argentinian beef stew is full of tender beef, sweet potatoes, corn ,and smoky spices. Serve in a roasted pumpkin for a fun presentation!
    Prep Time15 minutes
    Cook Time1 hour 40 minutes
    Total Time1 hour 55 minutes
    Course: Main Course
    Cuisine: Argentinian, Latin
    Keyword: Argentinian beef stew, Argentinian stew
    Servings: 6 servings
    Calories: 488kcal
    Author: Samantha Ferraro

    Equipment

    Ingredients

    Ingredients:

    For the Pumpkin:

    • 1 medium pumpkin
    US Customary - Metric

    Instructions

    Roast the Pumpkin:

    • Preheat the oven to 400°F (200°C). Cut the top off the pumpkin and scoop out the flesh and seeds.
    • Place the pumpkin (and the top, if desired) on a baking sheet and roast for 50-55 minutes, or until the flesh is tender. Set aside until ready to serve.

    For the Beef Stew:

    • Season the beef with 1 teaspoon of kosher salt and ground black pepper. Heat the olive oil in a large pot over medium-high heat, then sear the beef on all sides until browned. Remove the beef and set aside.
    • In the same pot, sauté the diced onion and red bell pepper until soft, about 3-4 minutes. Add the chopped garlic and cook for another minute until fragrant.
    • Add the pepper paste (or crushed red pepper, if using), smoked paprika, and dried oregano to the pot, stirring to coat the vegetables in the spices.
    • Pour in the diced tomatoes and beef stock, stirring to combine.
    • Add the sweet potato, russet potatoes, corn pieces, and dried dates (or apricots) to the stew. Stir everything together.
    • Return the seared beef, along with any juices, back into the pot. Season with the remaining 1 teaspoon of kosher salt and let the stew simmer over low heat for 1 to 1½ hours, or until the vegetables are tender and the flavors have melded together.
    • To serve, ladle the stew into the roasted pumpkin shell (or a regular bowl if preferred) and garnish with chopped parsley.

    Video

    Notes

      • Dry the Beef: Dry the beef with paper towels before searing, this will ensure that a good crust is formed, leading to more flavor.
      • Season the Pumpkin: If roasting the pumpkin (highly recommended), season the inside of the pumpkin with salt and pepper, so every bite is layered with flavor.
      • Let it Simmer: What makes this stew so delicious is the low and slow cooking. Make sure the stew is at a constant simmer and not at a boi, this will ensure tender meat and vegetables
      • Add some Spice: For a bit of heat, add a teaspoon of this red jalapeño paste or Calabrian chilis.
      • Use Other Vegetables: Other vegetable to add or substitute are butternut squash, frozen corn kernels, yams, green plantains or yucca
      • Make it Vegetarian: Omit the beef and make a vegetarian Argentinian stew.
    •  
    •  

    Nutrition

    Calories: 488kcal | Carbohydrates: 35g | Protein: 38g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 0.002g | Cholesterol: 109mg | Sodium: 1313mg | Potassium: 1375mg | Fiber: 4g | Sugar: 9g | Vitamin A: 6427IU | Vitamin C: 34mg | Calcium: 103mg | Iron: 5mg

    Phyllo Feta Rolls with Honey

    · 1 Comment

    These crispy phyllo feta rolls are the perfect balance of savory and sweet, with creamy feta wrapped in flaky phyllo, drizzled with honey, and sprinkled with pistachios.

    Phyllo feta rolls with sesame seeds and pistachios served with honey for dipping.
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    About This Recipe

    Baked to golden perfection, these crispy phyllo feta rolls combine the irresistible crunch of delicate phyllo with the creamy, tangy bite of feta cheese. Brushed with olive oil, each roll is finished with a drizzle of sweet honey and a sprinkle of toasted pistachios for an extra layer of texture and flavor.

    The contrast between the savory cheese and the touch of sweetness makes these rolls irresistible! Serve them with a side of Aleppo spiced honey for a bit of heat and be prepared to devour the entire plate!

    📋 Ingredients

    Ingredients for feta phyllo rolls, including olive oil, honey and feta cheese.
    • Feta Cheese: Look for a block of feta, which will be creamier and hold up better compared to the crumbled option. Dry the feta with paper towels before rolling in the phyllo.
    • Phyllo: Phyllo or filo is sold in the frozen section of grocery stores. Let the phyllo thaw before unrolling. As you are working, keep the phyllo covered with a damp towel.
    • Olive Oil: This is the time to use regular olive oil and not the flavorful extra virgin olive oil, as that may overpower the other flavors.
    • Toppings: Honey, sesame seeds, chopped pistachios and Aleppo pepper if you like a bit of spice.

    See recipe card for full information on ingredients and quantities.

    Working with Phyllo

    Phyllo pastry can be a bit intimidating, but there are a few tricks I follow to keep things going smoothly.

    • Thaw the Phyllo: Phyllo is often sold frozen, so you can either thaw in the fridge overnight or on the counter for 1-2 hours.
    • Be Confident: Phyllo sheets are delicate, but don't let that intimidate you. Be confident when cutting or separating the sheets.
    • Keep the Phyllo Damp: As you are working with the phyllo, keep a damp towel over the phyllo sheets to keep them from drying out.

    ⏲️ Instructions

    Cut the block of feta cheese into 1 inch thick rectangles that are about 2 inches long.

    Cut the Feta: Cut the feta block into long rectangle pieces.

    Place a rectangle shaped piece of feta onto the phyllo and cut alongside, leaving a ½ inch border on each side.

    Measure the Feta: Place one of the feta pieces onto the phyllo sheet and cut the phyllo into a long strip about the width of the feta.

    Place the rectangle shaped feta cheese onto the oiled phyllo sheet.

    Brush Phyllo with Oil: Brush a thin layer of olive oil onto the phyllo sheet and place the piece of feta towards the end of the strip.

    Roll up the feta cheese into the phyllo sheet, tucking in the sides.

    Roll up Feta: Tuck in the sides of the phyllo and roll the feta up tightly, like a little burrito.

    Sprinkle sesame seeds onto the feta rolls before baking.

    Garnish Phyllo Rolls: Place all the feta rolls on a baking sheet and brush the outside with olive oil and sprinkle with sesame seeds.

    Bake the phyllo feta rolls until crisp and golden brown.

    Bake Phyllo Rolls: Bake the phyllo rolls at 400 degrees Fahrenheit for 22-25 minutes until golden brown and crisp.

    📍 Recipe Tips

    • Cut Phyllo Wider than Feta: When measuring the phyllo, make sure to cut the sheet wider than the width of the feta, so there is enough phyllo to tuck in the sides. This will help the cheese from spilling out.
    • Keep Phyllo Sheets Covered: As you are working with the phyllo, keep a damp towel over the sheets and freeze whatever phyllo you're not using.
    • Wrap Tightly: Wrap the feta tightly as you are rolling it up in the phyllo. This is also help the cheese stay in tact.
    Feta rolls wrapped in phyllo and served alongside spicy honey for dipping.

    Serving Suggestions

    Add these feta rolls to a Mediterranean charcuterie board or alongside other appetizers such as spinach and feta borek or muhammara.

    More Feta Recipes

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

    Feta phyllo rolls with sesame seeds and honey to dip into.
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    5 from 1 vote

    Phyllo Feta Rolls

    Crispy phyllo feta rolls combine tangy feta wrapped in flaky phyllo, drizzled with honey, and sprinkled with pistachios for a perfect savory-sweet balance.
    Prep Time10 minutes
    Cook Time25 minutes
    Thawing at Room Temperature2 hours
    Total Time2 hours 35 minutes
    Course: Appetizer, Snack
    Cuisine: Greek, Mediterranean, Middle Eastern
    Keyword: feta rolls, phyllo feta rolls, phyllo rolls
    Servings: 4 servings
    Calories: 266kcal
    Author: Samantha Ferraro

    Ingredients

    US Customary - Metric

    Instructions

    • Preheat your oven to 400° Fahrenheit.
    • Prepare the feta: Cut the feta block into 8 equal-sized rectangles.
    • Prepare the phyllo: Take 3 sheets of phyllo dough and cut them into thirds lengthwise, making strips about the width of the feta pieces. Keep the remaining phyllo covered with a damp towel to prevent it from drying out.
    • Assemble the rolls: Place one strip of phyllo on your work surface and brush a thin layer of olive oil over it. Then place a piece of feta towards the bottom of the strip. Tuck in the sides of the phyllo and roll the feta up tightly, like a little burrito. Repeat with the remaining feta and phyllo strips.
    • Bake: Arrange the phyllo rolls seam-side down on a baking sheet. Brush the tops with olive oil and sprinkle with sesame seeds. Bake for 22-25 minutes or until golden brown and crisp.
    • Finishing touches: Let the phyllo rolls cool slightly, then drizzle with honey and sprinkle with chopped pistachios. Serve with extra honey mixed with a pinch of Aleppo pepper on the side for a touch of heat.

    Nutrition

    Calories: 266kcal | Carbohydrates: 17g | Protein: 11g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 44mg | Sodium: 679mg | Potassium: 141mg | Fiber: 2g | Sugar: 1g | Vitamin A: 229IU | Vitamin C: 0.2mg | Calcium: 294mg | Iron: 2mg

    Vodka Pink Sauce Pasta with Parmigiano

    · 19 Comments

    Vodka pink sauce is a creamy and decadent pasta sauce layered with fresh oregano and a healthy dusting of Parmigiano Reggiano.

    Pink vodka sauce with rigatoni and paired with red wine.
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    About This Recipe

    Vodka pink sauce pasta is an Italian-American favorite that combines an herbaceous tomato sauce with decadent heavy cream and a healthy dusting of Parmigiano Reggiano. For another wonderful Italian meal try my Italian Sausage and Peppers.

    Vodka adds a subtle depth of flavor while creating a velvety smooth pink sauce. My favorite tip when making any pasta sauce is to toss the pasta directly in the sauce. This ensures every noodle is perfectly coated, making each bite creamy and flavorful.

    📋 Ingredients

    Ingredients for vodka pink sauce including heavy cream, garlic and Parmesan cheese.
    • Pasta: Penne Rigate or rigatoni is the preferred pasta shape. The ridges on the noodles and the large wholes help collect the pink sauce well.
    • Tomato Sauce: If possible, look for San Marzano tomatoes that are deeper red and slightly sweeter than other varieties.
    • Heavy Cream: Add the heavy cream towards the end of cooking and warm through.
    • Aromatics: Onions, garlic and herbs give the simple tomato sauce a delicious savory flavor.
    • Parmesan Cheese: Look for a chunk of Parmigiano Reggiano for the best flavor. Another option is Pecorino, which is a hard sheeps milk cheese with a more pungent flavor.

    See recipe card for full information on ingredients and quantities.

    ⏲️ Instructions

    Add garlic and spices to the sautéed onions and saute for another minute.

    Sauté the Aromatics. Over medium high heat, drizzle olive oil in a pan and sauté chopped onion until softened, add the garlic and spices and sauté for another minute.

    Add vodka and let the vodka reduce to cook the alcohol off.

    Reduce the Vodka. Add the vodka and let the alcohol cook off and reduce.

    Add heavy cream and fresh oregano to the tomato sauce.

    Make the Pink Sauce. Add the tomato sauce, season with salt and pepper and simmer for 15-20 minutes. Add the heavy cream, oregano and Parmesan cheese and mix well.

    Toss the pasta with th pink sauce so all of the pasta is evenly coated.

    Add Cooked Pasta. Add the cooked pasta directly to the pink sauce and stir everything together to all of the pasta is evenly coated with the sauce.

    How to Make Pink Vodka Sauce (Video)

    📍 Recipe Tips

    • Reduce Vodka: When reducing the vodka, use a spatula to slide the spatula down the middle. If you see the bottom of the skillet, the vodka has reduced enough.
    • Pasta Water: Once the pasta is cooked, save about 1 cup of the starchy pasta water to add to the pink sauce if it's too thick and helps the sauce cling to the pasta.
    • Adding Cream: Add the heavy cream at the end of cooking and over low heat to avoid curdling and to achieve a smooth, creamy texture.
    • Toss Pasta with the Sauce: Once the pasta is cooked, add it directly into the sauce so all of the noodles are evenly coated. 
    Pink vodka sauce with Parmesan cheese and oregano.

    Serving Suggestions

    • Bread: Toasted ciabatta or garlic bread is perfect for soaking up any extra sauce.
    • Salad: Serve with a crisp Caesar salad or arugula pear and fennel salad that is light and balances the richness of the pasta.
    • Glass of Wine: A light red wine, such as Chianti complements the creamy, tangy sauce beautifully.

    More Pasta Recipes

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

    Pink vodka sauce with rigatoni and Parmesan cheese.
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    5 from 22 votes

    Penne Alla Vodka (Vodka Pink Sauce Recipe)

    Vodka pink sauce is a creamy and decadent pasta sauce layered with fresh oregano and a healthy dusting of Parmigiano.
    Prep Time10 minutes
    Cook Time30 minutes
    Total Time40 minutes
    Course: Main Course
    Cuisine: Italian
    Keyword: pink vodka sauce, vodka pink sauce
    Servings: 6 servings
    Calories: 376kcal
    Author: Samantha Ferraro
    Cost: $8

    Equipment

    Ingredients

    US Customary - Metric

    Instructions

    • Bring a large pot of salted water to a boil and cook pasta according to package directions. Before draining, save about 1 cup of the starchy pasta water.
    • Heat a wide skillet over medium-heat and drizzle with olive oil. Add the chopped onion and sauté until translucent, about 5 minutes.
    • Add the chopped garlic, dried oregano and the optional red pepper flakes and sauce for another minute.
    • Pour in the vodka and bring to a strong simmer and reduce. Use a spatula to scrape the bottom of the pan and if you see the bottom of the pan easily, the vodka has reduced enough.
    • Add the tomato sauce and season with salt and pepper and simmer the sauce for 15-20 minutes.
    • Over low heat, stir in heavy cream, fresh oregano and freshly grated Parmigiano and taste for seasoning. Add the cooked pasta to pink sauce and stir to combine so all of the pasta is evenly coated with the sauce.
      *Add ½ cup of the starchy pasta water if the sauce is too thick.
    • Serve the vodka pink sauce in wide bowls and garnish with, fresh oregano, an extra grating of Parmigiano and drizzle of olive oil.

    Video

    Notes

    • Reduce Vodka: When reducing the vodka, use a spatula to slide the spatula down the middle. If you see the bottom of the skillet, the vodka has reduced enough.
    • Pasta Water: Once the pasta is cooked, save about 1 cup of the starchy pasta water to add to the pink sauce if it's too thick and helps the sauce cling to the pasta.
    • Adding Cream: Add the heavy cream at the end of cooking and over low heat to avoid curdling and to achieve a smooth, creamy texture.
    • Toss Pasta with the Sauce: Once the pasta is cooked, add it directly into the sauce so all of the noodles are evenly coated. 
     

    Nutrition

    Calories: 376kcal | Carbohydrates: 36g | Protein: 9g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 37mg | Sodium: 454mg | Potassium: 488mg | Fiber: 4g | Sugar: 8g | Vitamin A: 819IU | Vitamin C: 14mg | Calcium: 123mg | Iron: 3mg

    Braised Chicken with Dates and Saffron

    · 25 Comments

    This chicken with dates, red wine, and saffron is a stunning dish featuring tender chicken in a bold and flavorful sauce with hints of sweetness and warmth.

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

    There are a few symbolic foods that we eat for Rosh Hashanah (the Jewish New Year), to welcome a sweet New Year. Usually, it's apples and honey and sweet round challahs, but also sweet dates. This recipe for braised chicken with dates, wine and saffron is a gorgeous main course to celebrate the occasion. For another wonderful Mediterranean dish try my Mediterranean Crispy Rice Salad.

    Seared chicken pieces are simmered in the most succulent reduction of red wine, date molasses, saffron and dates, bridging a slightly sweet and savory main course.

    The one pot chicken recipe has bold Persian flavor inspiration and is fantastic served alongside Persian rice with dates or Jeweled rice to soak up the delicious sauce.

    📋 Ingredients

    Ingredients for chicken with dates including date molasses, red wine and spices.
    • Date Molasses: Is a thick molasses like syrup that is made from dates. Date molasses has a slightly sweet and fruity flavor.
    • Spices: Turmeric, Saffron and cumin are added for a golden color and warm flavors.
    • Vegetables: Sweet yellow onions and savory garlic layer an aromatic flavor to the braised chicken dish. And carrots add an earthy sweetness that pairs well with the onions and chicken.
    • Dates: Look for pitted Medjool dates that are sweet and tender. Add them towards the last part of cooking, just to warm through and soften.

    Learn more about these ingredients in the  Mediterranean shopping List!

    See recipe card for full information on ingredients and quantities.

    What is Date Molasses?

    Date molasses also called silan is a thick, dark, and naturally sweet syrup made from dates.

    It has a rich, caramel-like flavor with hints of fruitiness and can be used in both sweet and savory dishes. Add a spoonful to this Lebanese drink called jallab for a slightly sweet and refreshing drink.

    🍋 Substitutions and Variations

    • Date Molasses: If you don’t have date molasses, you can substitute it with pomegranate molasses or even a touch of honey.
    • Dates: If dates aren't available, use other dried fruit such as prunes or apricots.
    • Wine: If red wine isn't available, you can omit all together.

    ⏲️ Instructions

    Dredge chicken thighs in cornstarch.

    Dredge Chicken. Pat the chicken dry and season well with salt and pepper and dredge lightly in cornstarch.

    Sear the chicken thighs until the skin is golden brown.

    Sear Chicken. In a large dutch oven over medium-high heat, drizzle with olive oil and brown chicken on each side. Reserve chicken to plate once done.

    Add the turmeric, cumin and saffron to the sautéed onions and carrots.

    Saute Vegetables and Spices. Add the onions and carrots and saute until slightly softened. Add garlic, turmeric, cumin, red pepper and saffron and cook for another 1-2 minutes.

    Add date molasses to the chicken stock and red wine mixture.

    Add Liquids. Pour in red wine and use a spatula to scrape any bits on the bottom of the pot and reduce. Add the chicken stock and date syrup simmer for a few minutes.

    Add the seared chicken thighs back into the red wine braising liquid, skin side up.

    Braise the Chicken. Add the chicken back into the sauce, skin side up. Cover, leaving a small opening and cook until chicken is cooked through and tender, about 25 minutes.

    Simmer chicken with dates until chicken is cooked through and sauce has thickened.

    Add Dates and Garnish. Towards the end of cooking, add the dates and continue cooking for a few more minutes to soften the dates. Garnish with fresh chopped parsley and serve.

    Recipe Tips

    • Dry the Chicken: Dry the chicken well with paper towels, this will help the cornstarch and seasonings stick easily.
    • Reduce the Sauce: If sauce is too thin, remove the chicken and continue simmering until the sauce has slightly thickened.
    Chicken with dates, red wine and saffron.

    Serving Suggestions

    More Delicious Chicken Recipes

    One pot chicken with dates, saffron and red wine.
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    4.78 from 44 votes

    Braised Chicken with Dates, Red Wine and Saffron

    This chicken with dates, red wine, and saffron is a stunning dish featuring tender chicken in a bold and flavorful sauce with hints of sweetness and warmth.
    Prep Time10 minutes
    Cook Time40 minutes
    Total Time50 minutes
    Course: Main
    Cuisine: Jewish, Mediterranean
    Keyword: chicken and dates recipe, chicken with dates
    Servings: 4 servings
    Calories: 710kcal
    Author: Samantha Ferraro
    Cost: $15

    Equipment

    Ingredients

    US Customary - Metric

    Instructions

    • Prepare the Chicken: Pat the chicken dry, season with salt and pepper, and dredge in cornstarch.
    • Brown the Chicken: In a large Dutch oven, heat oil over medium-high and brown chicken on both sides, about 4-5 minutes per side. Remove the chicken and set aside.
    • Cook the Vegetables: In the same pot, add onions and carrots and sauté until the onions begin to soften, about 10 minutes. Add the garlic, turmeric, cumin, red pepper flakes, and saffron and saute for another 1-2 minutes.
    • Deglaze: Pour in the red wine and use a sturdy spatula to scrape any browned bits from the bottom of the pot. Bring to a simmer and reduce slightly.
    • Make the Sauce: Add the chicken stock and date molasses, bring to a boil, then reduce to a simmer.
    • Braised Chicken: Return the chicken to the pot along with any accumulated juices and cover with a lid, leaving a small opening. Cook for 25-30 minutes, until the chicken is cooked through and sauce has reduced.
    • Add Dates: Towards the last 5 minutes of cooking, scatter the dates around the chicken and continue cooking to soften. Turn off heat and garnish with fresh chopped parsley for and serve.

    Notes

      • Dry the Chicken: Dry the chicken well with paper towels, this will help the cornstarch and seasonings stick easily.
      • Reduce the Sauce: If sauce is too thin, remove the chicken and continue simmering until the sauce has slightly thickened.
      • Date Molasses: If you don’t have date molasses, you can substitute it with pomegranate molasses or even a touch of honey.
      • Wine: If red wine isn't available, you can omit all together.
      • Dates: If dates aren't available, use other dried fruit such as prunes or apricots.
    •  

    Nutrition

    Calories: 710kcal | Carbohydrates: 38g | Protein: 36g | Fat: 41g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 193mg | Sodium: 931mg | Potassium: 886mg | Fiber: 3g | Sugar: 20g | Vitamin A: 5296IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 3mg

    This recipe was originally published in September, 2012 and updated in September, 2024 with retested recipe and added information.

    Italian Sausage and Peppers

    · Leave a Comment

    Italian sausage and peppers is a classic dish that brings together savory Italian sausages, sweet bell peppers and tender onions, all made in one pan. Serve as is or nestled in a soft roll.

    One skillet sausage and peppers with onions.
    [feast_advanced_jump_to]

    About This Recipe

    This Italian sausage and peppers recipe is all about simplicity with big flavors. Juicy Italian sausages are seared until charred and paired with sautéed bell peppers, loads of onions and a hint of garlic and oregano.

    A touch of tomato paste adds depth and everything simmers in the same pan creating layers of flavors. Serve it as a sandwich with melted provolone cheese, tossed with pasta or on top of creamy polenta.

    📋 Ingredients

    Ingredients for sausage and peppers including provolone cheese and hoagie rolls for sausage pepper sandwiches.
    • Italian Sausage Links: Look for sausages that are flavored with Italian seasonings or use a spicy Italian sausage for a bit of heat. If you don't eat pork, use Italian seasoned chicken sausages.
    • Sweet Bell Peppers and Onions: Use any combination of sweet red, yellow or orange bell peppers for a sweet and mild flavor. And white or sweet yellow onions.
    • Herbs: Fresh oregano is sauteed with the vegetables, but if that is not available, use fresh thyme or ½ teaspoon of dried oregano or dried thyme.
    • Rolls: Look for soft hoagie rolls that are similar in length to the sausage links. If the roll is extra bready, scoop out some of the inside to fit the sausage and peppers easily.
    • Cheese: Provolone cheese is savory, slightly salty and melts well. You can also use fontina cheese or mozzarella cheese.

    See recipe card for full information on ingredients and quantities.

    🍋 Substitutions and Variations

    • Sausage: Try swapping Italian sausage for spicy sausage or Italian flavored chicken sausage.
    • Herbs: Fresh basil or thyme can be used instead of oregano, or add a pinch of red pepper flakes for heat.
    • Cheese: If provolone isn't your favorite, mozzarella or fontina are delicious alternatives.
    • Red Wine: For a another layer of flavor, deglaze the pan with ½ cup red wine.

    ⏲️ Instructions

    Sear the Italian sausage links until deeply charred on both sides.

    Sear the Sausages. Heat a wide cast iron skillet with oil and sear the sausages until deeply browned, then set aside.

    Saute the sliced bell peppers and onions in a cast iron skillet.

    Saute the Peppers and Onions. In the same skillet, saute the peppers and onions to soften, for 8-10 minutes.

    Add garlic and herbs to sauteed peppers and onions.

    Add the Auromatics. Make room in the center and saute the chopped garlic and oregano for another 1-2 minutes.

    Cut slits in the Italian sausage to help them cook on the inside.

    Simmer Sausage with Peppers. Add tomato paste and water, creating a sauce. Add the sausages back into the vegetables and cut a slit, if needed and continue cooking until sausages are cooked through.

    Add a few slices of provolone cheese to the hoagie roll and place in a hot oven so teh cheese slightly melts.

    Melt Cheese in Roll. Add a few slices of provolone cheese into a cut roll and place in a hot oven to melt the cheese.

    Make a sandwich and add sausage and peppers to a hoagie roll with melted provolone cheese.

    Sausage and Peppers Sandwich. Make a sandwich by filling the roll with an Italian sausage link and sauteed peppers and onions.

    📍 Recipe Tips

    • Sear the Sausages: Get a good sear on the sausages to build that deep, caramelized flavor.
    • Cut a Slit in the Sausages: After browning the sausages, cut a small slit into each one to help them cook evenly on the inside without overcooking the outside.
    • Saute the Tomato Paste: Take the time to break down the tomato paste into the residual fat, deepening the flavor.
    Italian sausage and peppers with onions and herbs.

    Serving Suggestions

    Serve the sausage and peppers over polenta with parmesan, or chopped and tossed with pasta. I also love stuffing any leftover italian sausage inside a cheese calzone with a crisp antipasto salad on the side.

    More Italian Sausage Recipes

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

    Italian sausage and peppers recipe made in one skillet.
    Print Recipe
    No ratings yet

    Italian Sausage and Peppers

    Italian sausage and peppers is a classic dish that brings together savory Italian sausages, sweet bell peppers and tender onions, all in one pan.
    Prep Time10 minutes
    Cook Time25 minutes
    Total Time35 minutes
    Course: Main
    Cuisine: American, Italian
    Keyword: Italian sausage and peppers, sausage and peppers sandwich, sausage peppers and onions
    Servings: 4 servings
    Calories: 549kcal
    Author: Samantha Ferraro

    Equipment

    Ingredients

    For Assembly

    • Soft rolls split open
    • Sliced provolone cheese
    US Customary - Metric

    Instructions

    • Heat a large cast-iron skillet over medium-high heat and drizzle with olive oil.
    • Once the skillet is hot, sear the Italian sausages on both sides until deeply charred. (Optional: Cut a small slit in the sausages to help cook the insides.) Once charred, remove the sausages to a plate and set aside.
    • In the same skillet, add the bell peppers and onions. Sauté until the vegetables begin to soften, about 8-10 minutes. Season with salt and pepper.
    • Make space in the center of the pan and add the chopped garlic and oregano. Sauté for another minute until fragrant.
    • Add the tomato paste and sauté for 1-2 minutes, breaking it up with a spatula as it cooks.
    • Pour in the water and stir everything well. Add the sausages back into the skillet along with any juices that have accumulated on the plate. Continue cooking until the sausages are fully cooked through, about 6-8 minutes.
    • Once done, garnish with chopped parsley and serve as is, or prepare as sandwiches.

    For Sandwich Assembly

    • Place 1-2 slices of provolone cheese inside each split roll. Place the rolls in a 350°F oven until the cheese has melted.
    • Fill each roll with sautéed peppers, onions, and 1 sausage link. Cut in half and serve immediately.

    Notes

    • Sear the Sausages: Get a good sear on the sausages to build that deep, caramelized flavor.
    • Cut a Slit in the Sausages: After browning the sausages, cut a small slit into each one to help them cook evenly on the inside without overcooking the outside.
    • Saute the Tomato Paste: Take the time to break down the tomato paste into the residual fat, deepening the flavor.

    Nutrition

    Calories: 549kcal | Carbohydrates: 12g | Protein: 22g | Fat: 46g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 22g | Cholesterol: 106mg | Sodium: 1353mg | Potassium: 625mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1947IU | Vitamin C: 85mg | Calcium: 69mg | Iron: 3mg

    Greek Shrimp Saganaki

    · 2 Comments

    This quick and flavorful shrimp saganaki features juicy shrimp in an herbaceous tomato sauce with feta cheese. It’s made in one pan and ready in under 30 minutes!

    One pan Greek shrimp saganaki in a flavorful tomato sauce with feta cheese and lemon.
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    About This Recipe

    Shrimp saganaki is a Greek-inspired dish that combines plump shrimp, juicy tomatoes, and tangy feta cheese in a rich, flavorful sauce. The lemony shrimp, fresh herbs, and tangy feta create an irresistible balance that brightens the sweet, jammy tomatoes. For another Wonderful One-Pot meal, try my Turkish Stuffed Onions.

    And the best part? It's that It’s all made in one pan and ready in under 30 minutes, making it perfect for busy weeknights when you want something quick yet delicious. For another wonderful Mediterranean dish try my Mediterranean Crispy Rice Salad.

    📋 Ingredients

    Ingredients for shrimp saganaki, including tomatoes, oregano, feta cheese and white wine.
    • Shrimp: Look for medium-large sized shrimp with a count of 41-60 that are deveined, shelled and have the tails removed.
    • Herbs: Dried oregano is used for sautéing, waking up the aromatic flavors. Save the fresh herbs for garnishing.
    • Tomatoes: Fresh tomatoes give the saganaki a delicious sweet flavor but chopped canned tomatoes work well.
    • Feta Cheese: Look for feta cheese that is sold as a block and packed in brine, which will be creamier. You can also use flavored feta cheese with olives or herbs, which would be a delicious addition.

    See recipe card for full information on ingredients and quantities.

    🍋 Substitutions and Variations

    • Seafood: Saganaki is delicious with other types of seafood, such as halibut, cod or salmon.
    • Wine: Wine brings a nice layer of acidity, but if you have, use ouzo for a hint of anise flavor.
    • Tomatoes: Fresh tomatoes are key to this recipe, but canned tomatoes will work in a pinch, just be sure to drain them well before using.

    ⏲️ Instructions

    Marinate the shrimp with lemon zest, dried oregano, salt and pepper.

    Step 1. Season the raw shrimp with fresh lemon zest, oregano, salt and pepper.

    Saute the chopped shallot, garlic, oregano and red pepper flakes in olive oil.

    Step 2. Sauté chopped shallots in olive oil until softened, then sauté garlic and spices for another minute. Pour in wine, then reduce.

    Saute chopped tomatoes in the garlic and shallot oil.

    Step 3. Add the chopped tomatoes with all their juices and season with salt and pepper. Stir, then cover with a lid and cook for 7-8 minutes to soften.

    Use the back of a spatula and mash the sauteed tomatoes, creating a sauce.

    Step 4. Use the back of a spatula to gently mash the tomatoes to create a thick sauce.

    Once the first side fo the shrimp are cooked, turn over and cook the other side until just cooked through.

    Step 5. Nestle the marinated shrimp into the tomato sauce, turning halfway through, for about 4-5 minutes, until the shrimp are just cooked through.

    Garnish the Greek shrimp with crumbled feta and chopped herbs.

    Step 6. Turn off the heat and sprinkle with crumbled feta cheese and chopped herbs.

    📍 Recipe Tips

    Don’t Overcook the Shrimp: Shrimp cooks very quickly, so be sure to keep an eye on it. As soon as the shrimp turn pink on the first side, turn over and cook until the shrimp just turn pink.

    Greek shrimp saganaki with feta, lemon and white wine.

    Serving Suggestions

    Serve the Greek shrimp alongside Greek rice pilaf or lemon herb couscous. Add a fresh Greek salad or crisp fattoush salad for a lighter side option.

    More Shrimp Recipes

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

    Greek shrimp saganaki recipe with feta in a rich tomato sauce.
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    5 from 2 votes

    Greek Shrimp Saganaki

    This quick and flavorful shrimp saganaki features juicy shrimp in an herbaceous tomato sauce with feta cheese. It’s made in one pan and ready in under 30 minutes!
    Prep Time10 minutes
    Cook Time20 minutes
    Total Time30 minutes
    Course: Main
    Cuisine: Greek, Mediterranean
    Keyword: Greek shrimp, Greek shrimp saganaki, shrimp saganaki
    Servings: 4 servings
    Calories: 191kcal
    Author: Samantha Ferraro

    Equipment

    Ingredients

    Shrimp

    Tomato Sauce

    US Customary - Metric

    Instructions

    • Marinate the shrimp: Season the shrimp with lemon zest, dried oregano, salt, and pepper. Set aside.
    • Cook the aromatics: Heat a wide skillet or Dutch oven over medium-high heat and drizzle in olive oil. Once hot, add the diced shallots and sauté for 1-2 minutes until they begin to soften. Add the chopped garlic, dried oregano, and red pepper flakes (if using), and sauté for another minute.
    • Deglaze and reduce: Pour in the white wine and let it reduce for 1-2 minutes.
    • Make the sauce: Add the chopped tomatoes with all their juices. Season with salt and pepper. Stir, then cover with a lid and cook for 7-8 minutes, allowing the tomatoes to break down into a sauce. Use the back of a spatula to gently mash the tomato pieces as they cook.
    • Cook the shrimp: Nestle the marinated shrimp into the tomato sauce. Let them simmer gently, turning halfway through, for about 4-5 minutes, until just cooked through.
    • Finish and serve: Turn off the heat and sprinkle with crumbled feta cheese, chopped herbs and lemon wedge.

    Notes

    • Variations
      • Seafood: Saganaki is delicious with other types of seafood, such as halibut, cod or salmon.
      • Wine: Wint brings a nice layer of acidity, but if you have, use ouzo for a hint of anise flavor.
      • Tomatoes: Fresh tomatoes are key to this recipe, but canned tomatoes will work in a pinch, just be sure to drain them well before using.
    • Don’t Overcook the Shrimp: Shrimp cooks very quickly, so be sure to keep an eye on it. As soon as the shrimp turn pink on the first side, turn over and cook until the shrimp just turn pink.
    • Serving Suggestions: Serve the Greek shrimp alongside Greek rice pilaf or lemon herb couscous. Add a fresh Greek salad or crisp fattoush salad for a lighter side option. 

    Nutrition

    Calories: 191kcal | Carbohydrates: 9g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 25mg | Sodium: 1082mg | Potassium: 304mg | Fiber: 2g | Sugar: 4g | Vitamin A: 320IU | Vitamin C: 12mg | Calcium: 195mg | Iron: 2mg

    Tomato Garlic Confit

    · 5 Comments

    Tomato and garlic confit combines sweet roasted tomatoes and whole garlic cloves with creamy burrata cheese, all topped with fresh basil oil. Perfect for serving with toasted crostini.

    Roasted tomato and garlic confit served with a ball of burrata cheese and garnished with a bright basil oil.
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    About This Recipe

    Tomato and garlic confit is a luxurious and simple recipe with sweet cherry tomatoes that are roasted in a good amount of olive oil with whole garlic cloves. As the tomatoes roast, they gently burst open and the garlic cloves soften and and turn into the most incredible savory sweet candy like bite.

    Once done, the confit is paired with creamy burrata cheese that ever so gently melts on top of the warm tomatoes. A final drizzle of bright basil oil ties all the flavors together and you won't be able to stop at just one bite.

    📋 Ingredients

    Ingredients for tomato and garlic confit, including burrata cheese, basil and olive oil.
    • Cherry Tomatoes: Use cherry tomatoes or grape tomatoes of various colors. Remove the stems, if there are any.
    • Garlic: Use either fresh garlic or the pre-peeled garlic for easier prep.
    • Basil: Fresh basil is best for this recipe. Look for leaves that are deep green without any dark spots.
    • Olive Oil: This is the time to use the good quality extra virgin olive oil for the best flavor.
    • Burrata Cheese: Burrata is a ball of mozzarella with a very soft cream inside, called stracciatella. I suggest add the cheese to warm items and let it gently melt.

    See recipe card for full information on ingredients and quantities.

    ⏲️ Instructions

    To a baking dish, add the cherry tomatoes, garlic cloves and season with salt, pepper and olive oil.

    Roast the Tomatoes. To a baking dish, add the cherry tomatoes, garlic cloves, olive oil, salt and pepper. Toss well and roast until tomatoes burst.

    Blend the basil, olive oil and lemon juice in a food processor to form a pourable basil oil.

    Make the Basil Oil. To a food processor, add the basil, olive oil, lemon juice, salt and pepper and blend until well combined.

    Tomato and garlic confit served with a bright basil oil and burrata cheese.

    Serving Suggestions

    More Tomato Recipes

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

    Tomato and garlic confit recipe served with creamy burrata cheese and crostini.
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    4.93 from 14 votes

    Tomato and Garlic Confit with Burrata

    Tomato and garlic confit pairs sweet roasted tomatoes and soft garlic with creamy burrata, topped with fresh basil oil, and served with toasted crostini.
    Prep Time10 minutes
    Cook Time40 minutes
    Total Time50 minutes
    Course: Appetizer
    Cuisine: Italian
    Keyword: tomato and garlic confit, tomato garlic confit
    Servings: 4 servings
    Calories: 501kcal
    Author: Samantha Ferraro
    Cost: $10

    Equipment

    Ingredients

    Tomato Confit

    Basil Oil

    For Serving

    • 1 4-ounce ball burrata cheese
    • Crostini
    US Customary - Metric

    Instructions

    • Preheat the oven to 400°F.
    • Mix the cherry tomatoes, garlic cloves, olive oil, salt, and pepper in a medium-sized baking dish.
    • Roast for 40 minutes, until the garlic is soft and the tomatoes begin to burst. Remove from the oven and let cool slightly.
    • Prepare the basil oil by blending olive oil, lemon juice, and basil leaves until smooth. Season with salt and pepper, adjusting as needed.
    • Serve the roasted tomatoes and garlic in a wide bowl, placing the burrata in the center. Cut the burrata open, drizzle with basil oil, and serve with toasted crostini. 

    Notes

    Nutrition

    Calories: 501kcal | Carbohydrates: 5g | Protein: 1g | Fat: 54g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 39g | Cholesterol: 0.2mg | Sodium: 14mg | Potassium: 266mg | Fiber: 1g | Sugar: 3g | Vitamin A: 586IU | Vitamin C: 29mg | Calcium: 17mg | Iron: 1mg

    Sephardic Zucchini Casserole

    · 6 Comments

    Sephardic zucchini casserole, known as almodrote, combines ricotta, crumbled feta, and Gruyère for a creamy, cheesy dish. This simple, crustless casserole is easy to make and will sure to become a family favorite.

    Yellow squash pie with ricotta and Parmesan.

    About This Recipe

    This crustless zucchini casserole, known as almodrote, is a beloved dish in Sephardic cuisine, and a recipe my mom made often when I was growing up. Shredded yellow squash or zucchini is mixed with ricotta, crumbled feta, and Parmesan, then baked until puffed and irresistibly creamy.

    I’ve updated the family recipe by adding nutty Gruyère and a generous sprinkle of freshly grated Parmigiano, which also has roots in Sephardic cooking.

    Sephardic recipes often go by different names. This version, sometimes called Turkish Zucchini Pie, is closely tied to Sephardic Jews from Turkey—where my ancestry comes from.

    📋 Ingredients

    Ingredients for squash pie including Parmesan cheese, eggs, ricotta and panko breadcrumbs.
    • Yellow Squash: Use either yellow summer squash or green zucchini for this casserole, either will work.
    • Ricotta Cheese: Look for a creamy full fat ricotta cheese for the best flavor and texture.
    • Gruyere Cheese: This is a modern spin that is not traditional in Sephardic casseroles, but gives a delicious savory and nutty layer. You can also use gouda.
    • Feta and Parmesan: Look for sheeps milk feta that is packed in brine, which will be nice and creamy. Both the feta cheese and Parmesan give the casserole a delicious salty layer of flavor.
    • Panko Breadcrumbs: Panko breadcrumbs are lighter than traditional breadcrumbs and my prefered ingredient. If you are making this for Passover, substitute with matzo meal.

    See recipe card for full information on ingredients and quantities.

    🍋 Substitutions and Variations

    • Substitute green zucchini in place of the yellow squash, but if you can find yellow squash, definitely use that.
    • For Passover: Use matzo meal or freshly crushed matzo instead of panko breadcrumbs
    • Different Cheeses: I love the combination of feta, ricotta and Gruyere but feel free to play around and use different cheese such as mozzarella or gouda.

    How to make Turkish Zucchini Pie

    Add the shredded squash, cheeses, eggs and breadcrumbs to a bowl and mix well.

    Step 1. To a bowl, add the shredded squash, ricotta, feta cheese, breadcrumbs, eggs and half of the Gruyere and mix well.

    Add the squash and cheese mixture to an oiled casserole dish and top with grated Parmesan.

    Step 2. Transfer the mixture to an oiled casserole dish and top with the rest of the Gruyere and Parmesan. Bake at 400 degrees Fahrenheit for 30 min.

    Recipe Tips

    • Squeeze the Zucchini: Remove excess moisture from the shredded zucchini to avoid a soggy casserole.
    • Make It Ahead: This casserole can be prepared in advance and stored in the fridge. Reheat it gently in the oven to maintain its creamy texture.
    Yellow squash pie with ricotta cheese and Parmesan cheese.

    More Sephardic Recipes

    Cheesy yellow squash pie with ricotta and Parmesan.
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    4.64 from 33 votes

    Sephardic Zucchini Casserole

    Savory Turkish zucchini pie with ricotta and updated with the addition of shredded gruyere. Also called almodrote, this easy Turkish casserole will become everyone's favorite dish.
    Prep Time10 minutes
    Cook Time35 minutes
    Broiling5 minutes
    Total Time50 minutes
    Course: Side Dish
    Cuisine: Jewish, Mediterranean, Sephardic
    Keyword: Almodrote, Almodrote recipe, zucchini casserole, zucchini feta pie
    Servings: 4 servings
    Calories: 288kcal
    Author: Samantha Ferraro
    Cost: $10

    Equipment

    Ingredients

    • 4 cups shredded yellow squash or shredded zucchini about 2 medium sized zucchini
    • ½ cup ricotta cheese
    • ½ cup crumbled feta cheese
    • ¾ cup grated Gruyere cheese divided
    • 3 whole eggs
    • ¼ cup panko breadcrumbs or sub Matzo meal for Passover
    • 1 teaspoon olive oil for oiling casserole dish
    • Grated Parmesan
    • Chives optional, chopped for garnish
    US Customary - Metric

    Instructions

    • Pre-heat oven to 400 degrees Fahrenheit.
    • If you haven't already, shred the squash or zucchini using the larger holes of a box grater and squeeze out any excess moisture.
    • Add the shredded squash to a large bowl along with the ricotta, crumbled feta, ½ cup of Gruyere, eggs and breadcrumbs and mix everything to combine.
    • Lightly oil a medium sized casserole dish and pour in the squash and cheese mixture.
    • Top with the remaining ¼ cup Gruyere cheese and a healthy grating of Parmesan cheese and bake for 35 minutes, until puffed up and bubbly. If you want to brown the top a bit, place the casserole under the broiler for 3-5 minutes, keeping a close eye on the top so it doesn't burn.
    • Once done, let it cool slightly and top with the optional chopped chives.

    Notes

      • Squeeze the Zucchini: Remove excess moisture from the shredded zucchini to avoid a soggy casserole.
      • Make It Ahead: This casserole can be prepared in advance and stored in the fridge. Reheat it gently in the oven to maintain its creamy texture.
      • Substitute green zucchini in place of the yellow squash, but if you can find yellow squash, definitely use that
      • Different Cheeses: I love the combination of feta, ricotta and Gruyere but feel free to play around and use different cheese such as mozzarella or gouda.
      • For Passover: Use matzo meal or freshly crushed matzo instead of panko breadcrumbs
    •  

    Nutrition

    Calories: 288kcal | Carbohydrates: 9g | Protein: 20g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 182mg | Sodium: 395mg | Potassium: 406mg | Fiber: 1g | Sugar: 4g | Vitamin A: 855IU | Vitamin C: 19mg | Calcium: 449mg | Iron: 1mg

    Lebanese Fattoush Salad

    · Leave a Comment

    This Lebanese Fattoush Salad is a vibrant Middle Eastern salad that combines crunchy vegetables, fresh herbs and homemade pita chip tossed with a tangy pomegranate vinaigrette.

    Fattoush salad recipe with pita chips and pomegranate molasses.
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    About This Recipe

    This Lebanese Fattoush Salad is a vibrant and robust Middle Eastern salad that features layers of crunchy vegetables and crisp pita chips all dressed in a tangy pomegranate vinaigrette. Think of fattoush as a distant cousin of the Italian panzanella salad and instead of toasted bread cubes, it showcases pieces of crispy pita chips.

    Fresh mint and parsley, juicy tomatoes, and tart pomegranate seeds bring a burst of flavor to this colorful salad, making it the perfect accompaniment to chicken shawarma skewers or herb crusted salmon.

    📋 Ingredients

    Ingredients for fattoush salad including cucumber, fresh herbs, pomegranate seeds and pomegranate molasses vinaigrette.
    • Romaine Lettuce: Crisp and refreshing, romaine provides the perfect crunchy base for this salad, soaking up the tangy vinaigrette beautifully.
    • Tomatoes: Look for deep red ripe tomatoes for the best flavor. When in season, use heirloom tomatoes.
    • Persian Cucumbers: These are small and usually seedless cucumbers that are mild and crisp. If Persian cucumbers aren't available, look for English cucumbers.
    • Radishes: Thinly sliced radishes bring a sharp, peppery bite to the salad.
    • Pomegranate Seeds: These sweet-tart jewels not only add a pop of flavor but also a stunning visual contrast to the greens.
    • Fresh Herbs: Finely chopped mint and parsley infuses the salad with a refreshing and aromatic layer of flavor.
    • Pita Bread: Crisp pita chips is what makes the fattoush salad. You can either fry or bake them and if you're feeling very ambitious, make your own homemade pita bread.
    • Sumac: A sprinkle of sumac brings a tart and zesty layer of flavor. You will often find sumac added to za'atar spice blend.
    • Pomegranate Molasses: This thick, tangy syrup is the star of the vinaigrette, adding depth and a sweet-tart balance to the dressing.
    • Honey: A touch of honey in the vinaigrette balances out the acidity with a hint of sweetness.

    See recipe card for full information on ingredients and quantities.

    🍋 Substitutions and Variations

    • Cucumbers: If you can’t find Persian cucumbers, English cucumbers work just as well.
    • Lettuce: Substitute the romaine with mixed greens or arugula.
    • Pomegranate Molasses: Not a fan of pomegranate molasses? You can use balsamic vinegar as an alternative for the vinaigrette, but it won't be as tangy.
    • Other Additions: Grilled chicken, roasted chickpeas, crumbled feta would all be great additions to the fattoush salad.

    ⏲️ Instructions

    Layer the fattoush salad with the chopped vegetables, fresh herbs and pomegranate seeds.

    Step 1. Add all of the vegetables and fresh herbs to a large salad bowl.

    Add toasted pita chips to the fattoush salad.

    Step 2. Add the toasted pita chips and drizzle the fattoush dressing all over. Toss to so everything is lightly coated with the vinaigrette.

    📍 Recipe Tips

    • Crispy Pita Chips: Keep the pita chips separate and in an airtight container or resealable bag to keep them crisp. Add the pita chips right before serving.
    • Seedy Cucumbers: If your cucumbers are seedy and watery, cut them in half lengthwise and use a spoon to scrape out the seeds.
    • Make the Vinaigrette Ahead: The vinaigrette can be made 3-5 days ahead of time.
    • Make the Salad Ahead of Time: If making the salad ahead of time, keep the vinaigrette and pita chips separate until ready to serve. Prepped salad can be made up to 2 days in advance
    Mediterranean fattoush salad with pomegranate molasses.

    Recipe FAQs

    Can I make the pita chips in advance?

    Yes! You can bake the pita chips a day ahead. Store them in an airtight container or resealable bag at room temperature.

    How long does the salad last?

    The fattoush salad is best enjoyed fresh, but you can store any leftovers in the refrigerator for up to a day. Just be aware that the pita chips may lose their crunch.

    Serving Suggestions

    This Middle Eastern fattoush salad will go well with just about anything! Serve it as a main course with shish tawook or kofta kebabs as a side with pistachio crusted lamb chops.

    More Salad 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.

    Lebanese fattoush salad recipe with pomegranate molasses.
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    Lebanese Fattoush Salad

    This Lebanese Fattoush Salad is a vibrant Middle Eastern salad that combines crunchy vegetables, fresh herbs and homemade pita chip tossed with a tangy pomegranate vinaigrette.
    Prep Time15 minutes
    Cook Time15 minutes
    Total Time30 minutes
    Course: Main, Salad
    Cuisine: Mediterranean, Middle Eastern
    Keyword: fattoush salad recipe, Lebanese fattoush salad, Middle Eastern fattoush salad
    Servings: 4 servings
    Calories: 381kcal
    Author: Samantha Ferraro

    Equipment

    Ingredients

    Salad

    • 1 large head of romaine cut into ½ inch pieces
    • 2-3 medium sized vine ripened tomatoes diced
    • 2 Persian cucumbers cut into ½ inch pieces
    • 2-3 radishes thinly sliced
    • ½ cup pomegranate seeds
    • ¼ cup fresh mint leaves finely chopped
    • ¼ cup fresh parsley leaves finely chopped

    Pita Chips

    Vinaigrette

    US Customary - Metric

    Instructions

    • For pita chips, preheat the oven to 400 degrees Fahrenheit.
    • Cut the pita breads into bite-sized pieces, about the size of ½ inch cubes. Spread the pita pieces on a baking sheet in a single layer, drizzle with olive oil, and sprinkle with ½ teaspoon of sumac. Give the pita pieces a toss so the oil and sumac is evenly coated.
    • Bake the pita chips in the preheated oven for 12-15 minutes, or until they are crisp and golden brown. Once done, set the pita chips aside to cool.
    • Next, in a large bowl, combine the chopped romaine lettuce , diced tomatoes, chopped Persian cucumber, sliced radish, pomegranate seeds and fresh herbs.
    • For the vinaigrette, whisk together olive oil, pomegranate molasses, honey and lemon zest and juice and season with Kosher salt until well combined. You can also add this to a mason jar and shake until emulsified.
    • Add the cooled pita chips to the salad and pour the vinaigrette over the salad, tossing gently to ensure all the ingredients are evenly coated.

    Notes

    • Crispy Pita Chips: Keep the pita chips seperate and in an air tight container or resealable bag to keep them crisp. Add the pita chips right before serving.
    • Seedy Cucumbers: If your cucumbers are seedy and watery, cut them in half lengthwise and use a spoon to scrape out the seeds.
    • Make the Vinaigrette Ahead: The vinaigrette can be made 3-5 days ahead of time.
    • Make the Salad Ahead of Time: If making the salad ahead of time, keep the vinaigrette and pita chips seperate until ready to serve. Prepped salad can be made up to 2 days in advance

    Nutrition

    Calories: 381kcal | Carbohydrates: 31g | Protein: 4g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 452mg | Potassium: 350mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1590IU | Vitamin C: 25mg | Calcium: 56mg | Iron: 1mg

    Cedar Plank Salmon with Creamy Dill Sauce

    · 9 Comments

    Cedar plank salmon is a summer favorite! A wild-caught filet of salmon is layered with a tangy, lemony dill sauce that gently cooks over the hot grill.

    Cedar plank sockeye salmon topped with a creamy lemon dill sauce.
    [feast_advanced_jump_to]

    About This Recipe

    This cedar plank salmon is a summer staple in our house! A wild caught filet of sockeye salmon gently cooks on a cedar plank, which embarks a slight layer of smokiness while keeping it tender and flaky.

    The creamy dill sauce is flavored with lemon and garlic and coats the entire filet, adding a delicious creamy layer to the salmon. The lemony dill sauce would be fantastic served alongside air fryer sea bass as well!

    If you love grilled fish as much as I do, try my grilled branzino with lemon and fresh herbs or my other favorite way to eat salmon, in this Greek salad with Grilled salmon.

    📋 Ingredients

    Ingredients for salmon with dill sauce including yogurt, sour cream and lemon.
    • Salmon: Look for wild caught salmon that does not have any added dyes. Depending on what type of salmon you are using, some filets will be thicker or thinner, so adjust the cooking time as needed.
    • Sour Cream and Yogurt: Both create a tangy and creamy sauce that gently cooks on top of the salmon filet. You can use all yourt or all sour cream.
    • Garlic: Look for tight garlic bulbs, which means the garlic is fresh. Use a microplane to grate the garlic into a fine consistency.
    • Dijon Mustard: A touch of Dijon mustard gives the sauce a savory layer of flavor and works well with the fresh lemon and tangy sour cream.
    • Lemon: Both the lemon zest and lemon juice are used to brighten the creamy sauce. Save the other half of the lemon for slicing and layering onto the salmon.
    • Dill: Fresh dill is added to the creamy dill sauce and as as garnishing the salmon. Dill gives the cedar plank salmon a fresh and slightly earthy flavor.
    • Cedar Planks: Look for Cedar Planks that are not treated and are safe for cooking. Make sure to soak the planks in water for at least 2 hours before cooking.

    See recipe card for full information on ingredients and quantities.

    How to Cook Salmon on Cedar Planks

    You can find wood planks at many grocery stores and even home improvement stores and Amazon has cedar planks as well. I have also seen oak wood planks, hickory wood planks and apple wood planks, just make sure it is safe for cooking and not treated.

    All you need to do is soak the planks in water for at least 2 hours before cooking. Then remove the planks from soaking and place the salmon fillets onto the planks and grill as usual.

    Add fresh dill, lemon zest and juice to the creamy dill sauce.

    Step 1. To a bowl, add the yogurt, sour cream, grated garlic, Dijon mustard, lemon zest and juice and season with salt and pepper.

    Give the creamy dill sauce a good mix so everything is combined and taste for seasoning.

    Step 2. Give the sauce a good mix, taste for seasoning and adjust as needed.

    Place the sockeye salmon filet onto the soaked cedar plank.

    Step 3. Place the salmon filet, skin side down onto the soaked cedar plank.

    Top the salmon filet with a layer of dill sauce and a few lemon slices and fresh dill.

    Step 4. Spread a thin layer of the creamy dill sauce onto the salmon and top with lemon slices and fresh dill.

    Place the cedar plank salmon right onto the grill and cook until salmon is just cooked through.

    Step 5. Place the plank directly onto the grill over medium heat.

    Cook the cedar plank salmon on the grill until the fish is just cooked through and sauce has thickened slightly.

    Step 6. Cook the cedar plank salmon for 12-15 minutes until the fish is just cooked through and the sauce has slightly thickened.

    Can you Cook Cedar Plank Salmon in the Oven?

    Yes, instead of placing the planks on a grill, follow the same method and place the planked salmon in the oven on a baking sheet, for easier transporting.

    Bake the salmon at 350 degrees Fahrenheit for 15-18 minutes until the salmon is just cooked though.

    Recipe Tips

    • Soak the Cedar Planks: The most important tip is to soak the planks for at least 2 hours before cooking. This will prevent the wood from burning.
    • Dry the Fish: Before seasoning the fish, pat the fish dry with paper towels.
    • Prep the Fish: Remove any pin bones from the fish before cooking.

    Serving Suggestions

    Cedar plank salmon goes alongside just about anything! Serve the salmon with yellow Mediterranean rice, grilled panzanella salad or grilled potato salad.

    Cedar plank salmon with fresh dill and lemon.

    More Grilling Ideas

    Grilled cedar plank salmon topped with a creamy dill sauce and lemon.
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    4.86 from 14 votes

    Cedar Plank Salmon Recipe with Creamy Dill Sauce

    Cedar plank salmon is a summer favorite! A wild-caught filet of salmon is layered with a tangy, lemony dill sauce that gently cooks over the hot grill.
    Prep Time15 minutes
    Cook Time15 minutes
    Soaking2 hours
    Total Time2 hours 30 minutes
    Course: Dinner, Main Course
    Cuisine: American
    Keyword: cedar plank salmon, grilled cedar plank salmon, salmon with creamy dill sauce
    Servings: 4 servings
    Calories: 246kcal
    Author: Samantha Ferraro

    Equipment

    Ingredients

    • 1 pound sockeye salmon fillet pin bones removed
    • ½ cup sour cream
    • ½ cup plain yogurt
    • 2 garlic cloves grated or chopped finely
    • 1 tablespoon Dijon mustard
    • ½ lemon zested and juiced
    • ½ teaspoon Kosher salt
    • ¼ cup fresh dill chopped + more for garnish
    • Lemon slices for garnish
    US Customary - Metric

    Instructions

    • Soak the cedar planks in water for at least 2 hours. This will prevent the wood for burning during cooking.
    • Make the creamy dill sauce. To a medium sized bowl, add the sour cream, yogurt, grated garlic, Dijon mustard, lemon zest and juice, and chopped dill and season with salt and pepper. Mix well and adjust seasoning.
    • When planks are done soaking, place the salmon filet on top, skin side down.
    • Reserve about ½ cup of yogurt sauce and spoon the rest of the sauce over the salmon. Top with additional lemon slices and extra fresh dill.
    • Place the planked salmon on a heated grill over medium heat and cook for about 12-15 minutes, depending how thick salmon is. The edges of the planks will slightly char and salmon should be tender in the middle.
    • Once done, remove the plank from the frill and flake into serving sizes. Serve with reserved dill sauce.

    Notes

    • Soak the Cedar Planks: The most important tip is to soak the planks for at least 2 hours before cooking. This will prevent the wood from burning.
    • Dry the Fish: Before seasoning the fish, pat the fish dry with paper towels.
    • Prep the Fish: Remove any pin bones from the fish before cooking.
    • To cook planked salmon in the oven: Place the soaked planks on a baking sheet and bake at 350 degree Fahrenheit for 15-18 minutes.

    Nutrition

    Calories: 246kcal | Carbohydrates: 5g | Protein: 25g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 83mg | Sodium: 407mg | Potassium: 691mg | Fiber: 1g | Sugar: 3g | Vitamin A: 487IU | Vitamin C: 11mg | Calcium: 95mg | Iron: 1mg

    Spinach Feta Pizza

    · Leave a Comment

    This Spinach Feta Pizza brings a delicious of blend Mediterranean flavors, with three cheeses, sauteed spinach and savory artichokes. Bright and flavorful, this pizza brings a bright twist to a classic favorite.

    Spinach and artichoke pizza with spinach and mozzarella cheese.
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    About This Recipe

    This spinach and feta pizza is a delicious twist on a classic! It's layered with three cheeses, including melty mozzarella and salty feta, along with garlic sautéed spinach and savory artichokes. And a final grating of fresh lemon zest wakes up all the flavors beautifully. For another great Feta dish, try my Phyllo Feta Rolls with Honey.

    If you are in the mood for a white pizza with light and bright flavors, you will love this Mediterranean inspired pizza!

    📋 Ingredients

    Ingredients for spinach and feta pizza including lemon, artichoke hearts and mozzarella cheese.
    • Pizza Dough: Leave the dough at room temperature for at least 30 minutes, which will help the dough relax and roll out easily.
    • Fresh Spinach: Look for tender baby spinach and once sauteed, drain any excess moisture.
    • Cheeses: Mozzarella, feta and Parmesan all offer a different texture and flavor to the pizza. Look for low moisture mozzarella and sheep's milk feta that has a tangy flavor.
    • Artichoke Hearts: Use either canned artichokes or thawed frozen artichoke hearts. Drain any excess moisture and pat them dry with a paper towel, if needed.
    • Lemon Zest: Fresh lemon zest gives the pizza a pop of brightness. Use a microplane to finely grate the citrus zest right over the pizza.

    See recipe card for full information on ingredients and quantities.

    🍋 Substitutions and Variations

    • Spinach Substitution: Use sautéed kale or arugula in place of spinach.
    • Different Toppings: Add caramelized onions or sundried tomatoes for a sweeter flavor.

    ⏲️ Instructions

    On a lightly floured surface,, roll out the pizza dough to a 9 to 10 inch circle.

    Step 1. Stretch out the pizza dough into a 9-10 inch circle.

    Saute garlic and spinach until wilted.

    Step 2. Heat a skillet over medium heat and add olive oil. Add garlic and sauté for 1 minute, then add spinach and saute until wilted. Drain any excess moisture and set aside.

    Layer the spinach, feta, mozzarella, artichoke hearts and grated parmesan onto the pizza dough.

    Step 3. Drizzle olive oil onto the pizza dough then layer on the mozzarella, spinach, crumbled feta cheese, artichoke hearts and finish with grated parmesan and lemon zest.

    Cook the spinach pizza until crisp os crisp and golden brown.

    Step 4. Cook the pizza in a preheated 500 degree Fahrenheit oven for 7-9 minutes until crust is golden brown and cheese has melted.

    📍 Recipe Tips

    • Room Temperature Dough: Let your pizza dough come to room temperature before rolling it out. This makes it easier to stretch and prevents it from springing back.
    • Draining Spinach: After sautéing the spinach, be sure to drain and squeeze out any excess moisture. This prevents the pizza from becoming soggy.
    • Preheat the Oven and Stone: Preheat your oven and pizza stone (or baking sheet) to the highest temperature possible.
    Spinach feta pizza with artichokes and Parmesan cheese.

    Serving Suggestions

    Make a batch of tzatziki sauce to dip the pizza crust into. A side of Greek tomato fritters would go great with the Mediterranean flavors of the pizza as well as this bright Greek quinoa salad or watermelon feta salad.

    More Pizza Recipes

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

    Spinach and feta pizza recipe.
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    Spinach Feta Pizza

    This vibrant spinach feta pizza is layered with three cheeses, garlic sauteed spinach and savory artichokes. A Mediterranean twist on a classic favorite.
    Prep Time40 minutes
    Cook Time10 minutes
    Total Time50 minutes
    Course: Main
    Cuisine: American, Italian, Mediterranean
    Keyword: spinach and feta pizza, spinach feta pizza
    Servings: 8 servings
    Calories: 373kcal
    Author: Samantha Ferraro

    Equipment

    Ingredients

    • 1 pound pizza dough divided in half
    • Flour for dusting
    • 2 tablespoons olive oil plus more for drizzling
    • 2 cloves of garlic finely chopped
    • 6 cups fresh baby spinach about a 6-ounce bag
    • ½ pound mozzarella roughly torn or sliced
    • 6 ounce block feta cheese roughly crumbled
    • 13 ounce can artichoke hearts drained and cut into quarters
    • Grated Parmesan cheese
    • 1 lemon zested
    US Customary - Metric

    Instructions

    • Preheat your oven to 500°F. Place a pizza stone or an inverted baking sheet in the oven to heat up.
    • Divide the pizza dough into two equal halves. Let the dough sit at room temperature for about 30 minutes to relax the gluten, making it easier to stretch.
    • Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped garlic and sauté until fragrant, about 1 minute. Add the baby spinach and cook until wilted, stirring occasionally for about 2-3 minutes. Once the spinach is wilted, transfer it to a bowl to cool and drain any excess moisture. Set aside.
    • On a floured surface, roll out each dough half into a thin circle and transfer the dough to a pizza peel before layering.
    • Drizzle olive oil onto the pizza dough and add a layer of mozzarella cheese on each pizza and evenly distribute the sautéed spinach over the mozzarella, then scatter the crumbled feta cheese over the spinach and nestle in the artichoke hearts, arranging them evenly over the pizzas.
    • Sprinkle a generous amount of grated Parmesan cheese on top and finish with a grating of lemon zest and a drizzle of olive oil.
    • Transfer the pizzas onto the preheated pizza stone or baking sheet in the oven and bake for 7-9 minutes, or until the crust is golden brown and the cheese is bubbly and melted.
    • Once baked, remove the pizzas from the oven. Allow them to cool slightly before slicing.

    Notes

    • Room Temperature Dough: Let your pizza dough come to room temperature before rolling it out. This makes it easier to stretch and prevents it from springing back.
    • Draining Spinach: After sautéing the spinach, be sure to drain and squeeze out any excess moisture. This prevents the pizza from becoming soggy.
    • Preheat the Oven and Stone: Preheat your oven and pizza stone (or baking sheet) to the highest temperature possible.

    Nutrition

    Calories: 373kcal | Carbohydrates: 33g | Protein: 15g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 41mg | Sodium: 1023mg | Potassium: 182mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2855IU | Vitamin C: 23mg | Calcium: 284mg | Iron: 3mg

    Savory Zucchini Galette

    · 9 Comments

    This savory zucchini galette combines creamy ricotta, grated Parmesan, and fresh thyme on a flaky crust. It’s a deliciously simple way to enjoy summer’s bountiful zucchini harvest!

    Savory zucchini tart with ricotta, lemon and thyme.
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    About This Recipe

    This savory zucchini galette is a simple and rustic tart that's the perfect use for summer's abundant zucchini harvest. The savory galette features a creamy layer of ricotta and grated Parmesan cheese, all encased in a light and flaky crust.

    The addition of fresh thyme and lemon zest brightens all the flavors, making this a delightful combination of savory, creamy, and zesty. This would be delicious served alongside a crisp arugula pear salad.

    📋 Ingredients

    Ingredients for zucchini galette, including sour cream, Parmesan cheese and fresh thyme.
    • Flour: Use all-purpose flour or an all-purpose gluten free flour blend.
    • Unsalted Butter: Keep the butter as cold as possible, which will ensure a flaky crust.
    • Sour Cream: Sour cream gives the dough a tender bite. If sour cream isn't available, substitute with yogurt.
    • Ricotta Cheese: If your ricotta is a bit watery, line a sieve with cheesecloth and let the ricotta drain, removing excess moisture.
    • Parmesan Cheese: This gives the ricotta mixture a delicious salty and nutty flavor. You can also use Pecorino romano.
    • Zucchini: Use a mandoline to slice ¼ inch, thin uniform slices.
    • Thyme: Remove the leaves from the stem and give them a rough chop. You can also use dried thyme or fresh rosemary or basil.

    See recipe card for full information on ingredients and quantities.

    🍋 Substitutions and Variations

    • Cheese: Substitute Pecorino Romano in place of Parmesan for a sharper taste.
    • Herbs: Swap fresh thyme with rosemary, basil, or oregano to change up the herbal notes.
    • Zucchini: Try using yellow squash or a mix of summer vegetables like tomatoes and eggplant for a colorful variation, similar to this eggplant and zucchini pizza.

    ⏲️ How to Make Savory Zucchini Galette

    Mix the galette dough in a food processor until dough forms.

    Step 1. To a food processor, add the flour, salt and butter and pulse until it looks like small peas. Then add the liquid mixture and pulse until dough forms.

    Form the galette dough into a smooth ball.

    Step 2. Turn the dough onto a floured surface and form into a smooth ball, wrap in plastic wrap and refrigerate for at least 30 minutes.

    Transfer the dough to a lined baking sheet before layering.

    Step 3. Roll out the dough to a 13 inch circle and transfer it to a lined baking sheet.

    Spread the ricotta mixture into a thin layer onto the galette dough.

    Step 4. Spread the ricotta mixture onto the dough, leaving a border.

    Layer the zucchini slices on top of the ricotta mixture.

    Step 5. Layer the sliced zucchini on top of the ricotta layer.

    Form the zucchini galette and brush with olive oil and garnish with fresh thyme.

    Step 6. Fold the edges of the dough over, and brush everything with olive oil. Top the zucchini with grated parmesan cheese and fresh thyme. Bake at 400 degrees Fahrenheit for 45-50 minutes until crust is golden brown.

    How to Make Zucchini Galette (Video)

    📍 Recipe Tips

    • Chill the Dough: Make sure to refrigerate the dough for at least 30 minutes. This helps the butter firm up, resulting in a flakier crust.
    • Slice Thin: Use a mandolin to slice the zucchini thinly and evenly for the best texture and an even cook.
    • Transfer the Dough to Baking Sheet: The dough is delicate so be sure to transfer the rolled dough to a lined baking sheet before layering.
    Zucchini ricotta galette with fresh thyme.

    Recipe FAQs

    Can the galette dough be made in advance?

    Yes, you can prepare the dough up to two days in advance. Keep it wrapped in plastic wrap in the refrigerator until you're ready to use it. Or freeze for up to 1 month.

    What's the best way to store leftovers?

    Store any leftover galette in an airtight container in the refrigerator for up to three days. Reheat in the oven at 350°F until warmed through.

    More Zucchini Recipes

    Savory zucchini galette with fresh thyme.
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    5 from 11 votes

    Savory Zucchini Galette

    A simple and rustic zucchini galette layered with creamy ricotta and grated Parmesan cheese on a light and flaky crust.
    Prep Time15 minutes
    Cook Time50 minutes
    Chill Time30 minutes
    Total Time1 hour 35 minutes
    Course: Appetizer
    Cuisine: American
    Keyword: savory zucchini galette, zucchini galette, zucchini tart
    Servings: 6 servings
    Calories: 350kcal
    Author: Samantha Ferraro

    Equipment

    Ingredients

    Dough

    • 1 ¼ cups All-purpose flour
    • ¼ teaspoon Kosher salt
    • 8 tablespoons unsalted butter cut into small cubes
    • ¼ cup sour cream
    • 2 teaspoons fresh lemon juice
    • ¼ cup ice water

    Ricotta Filling

    Garnish

    US Customary - Metric

    Instructions

    • To a food processor, add the flour, salt, and cubed butter. Pulse until the mixture looks like small peas.
    • In another bowl, whisk together the sour cream, lemon juice, and water. Add this to the flour mixture and continue pulsing until a dough forms.
    • Turn the dough onto a lightly floured surface and form it into a smooth ball. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
    • While the dough is chilling, make the filling. In another bowl, add the ricotta, Parmesan cheese, thyme, salt, and pepper. Stir well.
    • Preheat the oven to 400°F and chill the ricotta mixture until the oven comes to temperature.
    • When ready, roll the dough out onto a floured surface into a 13-inch circle and transfer it to a lined baking sheet.
    • Spread the ricotta mixture onto the dough, leaving a border, and layer the zucchini slices on top.
    • Fold the dough border over and brush the top of the galette with olive oil. Garnish the zucchini with more grated Parmesan cheese and fresh thyme leaves.
    • Bake the zucchini galette at 400°F for about 45-50 minutes, until the crust is golden brown.

    Video

    Notes

    • Chill the Dough: Make sure to refrigerate the dough for at least 30 minutes. This helps the butter firm up, resulting in a flakier crust.
    • Slice Thin: Use a mandolin to slice the zucchini thinly and evenly for the best texture and an even cook.
    • Transfer the Dough to Baking Sheet: The dough is delicate so be sure to transfer the rolled dough to a lined baking sheet before layering.
    Recipe inspired from Smitten Kitchen

    Nutrition

    Calories: 350kcal | Carbohydrates: 23g | Protein: 7g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 390mg | Potassium: 167mg | Fiber: 1g | Sugar: 1g | Vitamin A: 736IU | Vitamin C: 8mg | Calcium: 107mg | Iron: 2mg

    Chopped Antipasto Salad

    · 4 Comments

    This vibrant Chopped Antipasto Salad is full of crisp romaine, cherry tomatoes, salami, and cheese and dressed with a tangy Parmesan vinaigrette. Perfect for any gathering!

    Chopped antipasto salad recipe with romaine, provolone cheese, salami and olives.
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    About This Recipe

    This Chopped Antipasto Salad is a vibrant dish that combines classic antipasto ingredients in one refreshing bowl. Perfect for picnic season, this Italian antipasto salad features crisp romaine lettuce, sweet cherry tomatoes, savory salami, cheese, and more pantry staples.

    The salad is dressed with a tangy Parmesan vinaigrette that adds a savory kick to each bite and bursts with salty, crunchy, and savory flavors, making it a crowd pleaser for any gathering.

    Serve with a few Puff Pastry Cheese Straws which complement the salad perfectly.

    📋 Ingredients

    Ingredients for chopped antipasto salad including salami, provolone cheese, olives and sundried tomatoes.
    • Romaine Lettuce: Keep the romaine crisp and cold in the fridge until ready to assemble the salad. You can also add arugula for a spicy kick.
    • Cheese: Any cheese would work in an antipasto salad. This salad has small cubes of mozzarella and slices of provolone cheese.
    • Salami: Look for a good quality salami that is seasoned with spices and black pepper.
    • Tomatoes: Both fresh cherry tomatoes and sundried tomatoes are added to the antipasto salad. Look for sundried tomatoes that are packed in oil which are more plump and flavorful.
    • Onion: Use a mandolin to thinly slice red onion (I'm using crisp red onion from Peri and Sons Farms). If the onion is too strong, soak the sliced onion in cold water for 10 minutes to get some of the bitterness out.
    • Pepperoncini and Olives: This is the time to use whatever's available in your pantry! Pepperoncini are slightly spicy pickled peppers and mild green castelveltrano olives are added to the salad for a bite of saltiness.

    See recipe card for full information on ingredients and quantities.

    🍋 Substitutions and Variations

    One of the great things about this antipasto salad is its versatility. Add what you have, what's available, in season or in your pantry!

    • Protein: Swap the salami for pepperoni, prosciutto, or add chickpeas or other beans for a meat free option.
    • Cheese: Substitute provolone and mozzarella with feta, goat cheese, or cubed sharp cheddar or gouda.
    • Pantry Staples: Add whatever canned or jarred items you have, such as artichoke hearts, roasted red peppers or capers.

    ⏲️ Instructions

    Layer the chopped antipasto ingredients into a large bowl.

    Step 1. Layer all of the salad ingredients in a large bowl.

    Whisk the parmesan vinaigrette together.

    Step 2. Whisk the vinaigrette until emulsified and keep seperate until you're ready to dress the salad.

    📍 Recipe Tips

    • Keep it Crisp: Keep the lettuce crisp by keeping it in the fridge covered with a lightly damp paper towel.
    • Uniform Chopping: Cut the salad ingredients into similar sized pieces for a more consistent texture.
    • Make Ahead: You can prepare the salad and vinaigrette ahead of time. Store them separately in the fridge and combine just before serving to keep everything crisp.
    • Seasoning: Taste and adjust the seasoning of the vinaigrette as needed. The balance of salt, acid, and oil can be adjusted to your liking.
    Chopped antipasto salad with salami and olives.

    Recipe FAQs

    Can the antipasto salad be made ahead of time?

    Yes, you can assemble both the salad and make the vinaigrette ahead of time, but keep them separate until right before serving.

    What's the best way to store leftovers?

    The salad will last in the fridge for up to 2 days. If the antipasto salad has dressing on it, it can wilt the vegetables so it's recommended to not dress the salad until right before serving.

    What to Serve with Antipasto Salad

    More Salad Recipes

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

    Chopped antipasto salad with cherry tomatoes, salami, olives and mozzarella.
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    5 from 11 votes

    Chopped Antipasto Salad

    This vibrant Chopped Antipasto Salad is full of crisp romaine, cherry tomatoes, salami, and cheese and dressed with a tangy Parmesan vinaigrette. Perfect for any gathering!
    Prep Time15 minutes
    Total Time15 minutes
    Course: Lunch, Salad
    Cuisine: American, Italian
    Keyword: antipaso salad, antipasti salad, Italian antipasto salad
    Servings: 4 servings
    Calories: 689kcal
    Author: Samantha Ferraro

    Equipment

    Ingredients

    Salad

    • 1 head of romaine chopped
    • 1 pint cherry tomatoes cut in half
    • ½ red onion thinly sliced
    • 3 ounces salami sliced into strips
    • 3 ounces provolone cheese sliced into strips
    • ½ pound mozzarella cut into ½-inch cubes
    • 1 cup pitted green olives chopped
    • ½ cup sundried tomatoes chopped
    • ½ cup sliced pepperoncini
    • Small bunch of parsley leaves finely chopped

    Parmesan Vinaigrette

    US Customary - Metric

    Instructions

    • Prepare the Salad. In a large bowl, combine all of the chopped antipasto salad ingredients.
    • Make the Vinaigrette. In a bowl, whisk together the Dijon mustard, grated Parmesan cheese, red wine vinegar, extra virgin olive oil, salt, and ground black pepper until emulsified. Alternatively, you can add the ingredients to a mason jar and shake until emulsified.
    • Dress the Salad. Pour about half of the dressing over the salad and mix to combine. Add more dressing if desired.

    Nutrition

    Calories: 689kcal | Carbohydrates: 14g | Protein: 26g | Fat: 60g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 34g | Cholesterol: 77mg | Sodium: 1925mg | Potassium: 728mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2134IU | Vitamin C: 55mg | Calcium: 509mg | Iron: 2mg

    Pan Seared Lingcod in a Lemon Butter Sauce

    · 8 Comments

    This simple pan-seared lingcod recipe is perfect for an easy weeknight dinner and is ready in just 15 minutes. The mild white fish fillets are pan-seared and served with a lemon butter sauce, keeping it simple and flavorful.

    Pan seared lingcod recipe in a lemon butter sauce.
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    About This Recipe

    This quick and easy pan-seared lingcod recipe is made in just 15 minutes with a handful of ingredients. The lingcod fillets are lightly dusted in flour, which helps create a luxurious lemon butter sauce.

    You can expand on the flavors and make sole meuniere with a few tablespoons of capers or a splash of white wine similar to fish piccata.

    What is Lingcod?

    Lingcod is bottom dwelling fish coming from the greenling family of fish. Lingcod is a lean mild white fish that is more full bodied compared to cod and can handle a good sear.

    📋 Ingredients

    Raw lingcod filets.
    • Lingcod Filets: A firm, mild white fish. This recipe can also be made with halibut, flounder, or cod.
    • Spices: Paprika and garlic powder are used to season the flour and give the fish a sauce a slight orange hue.
    • Flour: Used to lightly dust the fish and thicken the lemon butter sauce.
    • Butter and Olive Oil: Both are used to create a luxurious pan seared sauce. Don't be shy with the butter, the fish can handle it.
    • Lemon: Use fresh lemon and give it a roll on the counter before slicing, to release the juice easily.
    • Parsley: Flat leaf parsley is delicate and gives the rich lemon butter sauce a pop of freshness. You can also add fresh thyme leaves.

    See recipe card for full information on ingredients and quantities.

    What does Lingcod Taste like?

    Lingcod is mild and can be compared to halibut in terms of flavor. Lingcod flakes easily and goes well with just about any ingredient pairing. If you can't find lingcod, halibut would be a good substitute.

    📍 Recipe Tips

    • What to Look For: Fresh filets should be slightly opaque and with even coloring throughout the filet.
    • Dry the Fish: Before cooking, use paper towels to pat the fish dry, this will help the flour adhere easily.
    • Have Ingredients Prepped: Because the lingcod cooks quickly, have all the ingredients prepped before you start cooking.
    • Don't Overcook: Lingcod is not a thick filet and therefore only cooks for 2 minutes per side.

    Recipe FAQs

    Do you need to take the skin off of lingcod?

    You don't have to remove the skin, but fillets usually come with the skin already removed.

    Can you reheat lingcod?

    Reheating fish is not recommended because of the risk of overcooking the fish. Lingcod takes a few minutes to cook and its best to enjoy fresh.

    Easy recipe for pan seared lingcod in a lemon butter sauce.

    What to Serve with this Lingcod Recipe

    Lemon couscous would be perfect to soak up that delicious lemon butter sauce or a side of lemon rice pilaf with dill. Add a side of Roasted brussels sprouts with lemon zest or Honey Harissa Cauliflower for an easy vegetable side dish.

    More Fish Recipe 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 butter lingcod recipe that is pan seared.
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    5 from 2 votes

    Lemon Butter Lingcod Recipe

    This easy lingcod recipe is ready in 15 minutes and served with a delicious lemon butter sauce, making it the perfect weeknight dinner.
    Prep Time5 minutes
    Cook Time10 minutes
    Total Time15 minutes
    Course: Dinner, Main Course
    Cuisine: American
    Keyword: lingcod recipe, lingcod recipes
    Servings: 2 servings
    Calories: 501kcal
    Author: Samantha Ferraro
    Cost: $10

    Equipment

    Ingredients

    US Customary - Metric

    Instructions

    • Use paper towels to pat the lingcod filets dry and season with salt and pepper on both sides.
    • Stir paprika, garlic powder and flour together and set aside.
    • Bring a large skillet over medium heat and add butter and olive oil. Dredge lingcod filets in seasoned flour and place in the hot skillet.
    • Sear lingcod for 2-3 minutes until golden brown and flip over and sear the other side for another 2 minutes.
    • Add lemon slices and lemon juice and baste fish with sauce.
    • Garnish with chopped parsley and serve.

    Video

    Notes

    • What to Look For: Fresh filets should be slightly opaque and with even coloring throughout the filet.
    • Dry the Fish: Before cooking, use paper towels to pat the fish dry, this will help the flour adhere easily.
    • Have Ingredients Prepped: Because the lingcod cooks quickly, have all the ingredients prepped before you start cooking.
    • Don't Overcook: Lingcod is not a thick filet and therefore only cooks for 2 minutes per side.
    I would not recommend re-heating this recipe with risk of overcooking the fish.
    For another Seafood recipe with an Italian Spin, try my Halibut Piccata.

    Nutrition

    Calories: 501kcal | Carbohydrates: 30g | Protein: 24g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 648mg | Potassium: 602mg | Fiber: 3g | Sugar: 2g | Vitamin A: 828IU | Vitamin C: 30mg | Calcium: 44mg | Iron: 2mg

    White Gazpacho with Grapes and Almonds

    · 27 Comments

    White Gazpacho is a cold refreshing Spanish soup made with almonds, sweet grapes and cool cucumbers, balanced perfectly with a bit of spice.

    Smooth white gazpacho with green grapes, garlic, cucumber and almonds.
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    About This Recipe

    White gazpacho is a traditional chilled Spanish soup made with almonds, sweet grapes cucumbers and a bit of spice to balance it all together.

    Also known as “ajo blanco", meaning "white garlic" the chilled soup is blended with fresh garlic and bright vinegar to enhance the fresh produce flavors. Similar to traditional tomato gazpacho, gazpacho blanco is thickened with bread and almonds and blended until incredibly smooth.

    For an even more luxurious feel, pour the white gazpacho through a fine mesh sieve, which holds all the nut pieces and grape skins. To garnish, I added bright lemon zest, thin slivers of green grape , fresh mint and a pinch of cayenne. The balance of the sweet, bright and spicy is out of this world!

    📋 Ingredients

    Ingredients for white gazpacho, indulging cucumber, green grapes, almonds and garlic.
    • Cucumber: Use any cucumber that is available to you, such as pickling cucumbers or Persian cucumbers. Peel the cucumber to keep the white gazpacho a light color.
    • Green Grapes: Look for fresh, firm grapes without any bruises or blemishes.
    • Onion and Garlic: I like using a sweet yellow onion for the white gazpacho, that won't overpower the other delicate ingredients.
    • Bread: Bread is traditionally used in Spanish gazpacho to thicken the soup. You can use gluten free bread, but be sure to soak it in water for a few minutes before blending.
    • Vinegar and Lemon: Apple cider vinegar adn fresh lemon juice help to brighten the gazpacho. You just need a small amount.

    See recipe card for full information on ingredients and quantities.

    📍 Recipe Tips

    • Use Fresh Produce: Because this is a chilled soup that uses uncooked ingredients, use the freshest produce you can find for the best flavor.
    • Keep it Cold: The colder the soup, the better and more refreshing it is! if you have the time, pour some of the soup in ice cube trays to freeze and add those to the soup before serving
    • Freeze the Grapes: And add the frozen grapes to the chilled soup to keep it cold.

    More Chilled Recipes

    White gazpacho made with almonds, grapes and cucumber.
    Print Recipe
    5 from 24 votes

    White Gazpacho with Almonds and Grapes

    White Gazpacho is a cold refreshing Spanish soup made with almonds, sweet grapes and cool cucumbers to balance it all together.
    Prep Time15 minutes
    Chill Time2 hours
    Total Time2 hours 15 minutes
    Course: Appetizer, Main Course
    Cuisine: Spanish
    Keyword: ajo blanco, white gazpacho recipe, white grape gazpacho
    Servings: 4 servings
    Calories: 425kcal
    Author: Samantha Ferraro
    Cost: $10

    Equipment

    Ingredients

    • 2-3 ounces bread, such as baguette day old and roughly torn
    • 1 cup almonds (blanched prefered but not necessary)
    • 2 cups green grapes
    • ¼ sweet onion roughly chopped
    • 2 garlic cloves roughly chopped
    • 1 yellow chile seeds removed and chopped
    • 3 Persian cucumbers peeled and chopped
    • 1 lemon zest and juice
    • ½ teaspoon apple cider vinegar
    • Salt and pepper to taste
    • Olive oil
    • 1 cup Water to help thin soup (amount may vary)

    Garnish

    • Mint leaves
    • Pinch of cayenne
    • Lemon zest
    • Green grapes sliced thin
    US Customary - Metric

    Instructions

    • Tear up the bread and soak in a bowl of water for about 10 minutes.
    • In a food processor, blend the almonds until as fine as possible. You can blanch the almonds beforehand and remove the skins, but it's not necessary.
    • Squeeze out the water from the bread and add that to the almonds in the food processor as well as the grapes, onion, garlic, chile, cucumbers, lemon zest and juice, salt and pepper, vinegar and a good drizzle of olive oil.
    • Start with ½ cup of water and blend until everything is incorporated. Add more water as necessary (I used about 1 cup) and adjust seasoning, such as adding more salt or vinegar, if necessary.
    • Pour gazpacho through a fine mesh sieve over a large bowl and use a spatula or large spoon to push the soup through. Then take the solids and blend in the food processor again and continue to strain through a sieve, extracting as much liquid as possible.
    • Cover the bowl with plastic wrap and chill in fridge for at least 2 hours. When ready to serve, garnish with lemon zest, cayenne and grapes.

    Notes

    • Use Fresh Produce: Because this is a chilled soup that uses uncooked ingredients, use the freshest produce you can find for the best flavor.
    • Freeze the Grapes: And add the frozen grapes to the chilled soup to keep it cold.
    • Keep it Cold: The colder the soup, the better and more refreshing it is! if you have the time, pour some of the soup in ice cube trays to freeze and add those to the soup before serving
    • White gazpacho holds up well for a day or 2. 
    • I would not recommend freezing this, just chill very well before serving

    Nutrition

    Calories: 425kcal | Carbohydrates: 56g | Protein: 15g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Sodium: 267mg | Potassium: 590mg | Fiber: 7g | Sugar: 17g | Vitamin A: 101IU | Vitamin C: 20mg | Calcium: 146mg | Iron: 4mg

    Grilled Flank Steak and Vegetables

    · 1 Comment

    This marinated grilled flank steak with grilled vegetables is the perfect summer dinner that the whole family will love! Seasoned with bold spices and fresh herbs, the grilled flank steak can be made on an outdoor grill or indoor grill pan.

    Grilled flank steak with grilled vegetables.
    [feast_advanced_jump_to]

    About This Recipe

    As soon as grilling season begins, grilled flank steak is always on the menu! This grilled flank steak marinade is flavored with warm spices, fresh herbs, and red wine vinegar, creating a flavorful and tender steak. When grilled on the barbecue, the steak develops a deliciously charred crust while remaining juicy and tender on the inside.

    The grilled vegetables are seasoned with garlic and balsamic vinegar, caramelizing on the grill to bring out their natural sweetness. They are the perfect complement to the grilled flank steak.

    📋 Ingredients

    • Flank Steak: Choose a high-quality, grass-fed flank steak for the best flavor and texture. This cut is lean and requires a good marinade to tenderize it.
    • Herbs: Chopped fresh oregano is added to the marinade to infuse the meat with a delicious herby aroma, while freshly chopped parsley is added on top as a garnish for extra flavor and freshness.
    • Garlic: Use freshly minced garlic or grated garlic for the best flavor.
    • Red Wine Vinegar: Adds a tangy flavor to the marinate as well as tenderizes the flank steak.
    • Olive Oil: Adds richness and helps in the marinating process. Choose a good quality olive oil for the best flavor.
    • Spices: Paprika, cumin, salt and black pepper are essential to give the grilled flank steak marinade extra depth of flavor.
    • Vegetables: I used bell peppers, onions and zucchini, but you can also add some asparagus, eggplants, or mushrooms.

    See recipe card for full information on ingredients and quantities.

    🍋 Substitutions and Variations

    • Flank Steak Alternatives: You can also use skirt steak, hanger steak, or flat iron steak with this steak marinade recipe.
    • Garlic: You can also use garlic powder for a milder taste or omit completely.
    • Oregano: You can use dried oregano instead of the fresh oregano.
    • Spicy Flank Steak: Add red pepper flakes or a dash of hot sauce to the marinade for a kick.
    • Citrus Marinade: Swap red wine vinegar with fresh lime or lemon juice for a zesty twist.

    ⏲️ Instructions

    Place the marinated flank steak on a medium-hot grill.

    Step 1. Make the marinade with olive oil, vinegar, oregano, garlic, cumin, paprika, salt and pepper. Massage the marinade over the steak and let it sit 30 minutes. Meanwhile, preheat the grill.

    Slice the grilled flank steak against the grain into thin slices.

    Step 2. Once the grill is hot, grill the flank steak for 4-5 minutes per side until charred. Let the steak rest for at least 5 minutes before slicing.

    Season the zucchini, peppers and onions with olive oil, balsamic vinegar, garlic, salt and pepper.

    Step 3. In a bowl, toss the vegetables with olive oil, balsamic vinegar, garlic, salt, and pepper until evenly coated.

    Grill the vegetables ontul charred and tender.

    Step 4. Grill the vegetables for 2-3 minutes per side until charred on the outside.

    📍 Recipe Tips

    • Let the Steak Marinade: Anywhere from 20 minutes to overnight. The longer it sits, the more tender and flavorful it will become.
    • Bring the Steak to Room Temperature: Before grilling or any kind of cooking, bring the meat to room temperature. This ensures that the steak is cooked at an even temperature.
    • Let the Meat Rest: After cooking, let the meat rest for at least 5 minutes before slicing.
    • Season After Cooking: A good hunk of meat like this flank steak can handle the seasoning. After slicing, sprinkle a bit more flakey salt right on top.
    Grilled flank steak with grilled zucchini, peppers and onions.

    Recipe FAQs

    Can I marinate the steak overnight?

    Yes, marinating the flank steak overnight will enhance its flavor and tenderness. Just be sure not to marinate for more than 24 hours as the acidity can break down the meat too much.

    What if I don’t have a grill?

    You can use an indoor grill pan on the stovetop or broil the steak and vegetables in the oven.

    How do I know when the steak is done?

    You can use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F (54-57°C); for medium, 140-145°F (60-63°C).

    Serving Suggestions

    Serve the grilled flank steak thinly sliced against the grain for maximum tenderness. Add a side of Greek Quinoa Salad with Chickpeas and Lemon Vinaigrette, Lemon Orzo Salad with Corn and Basil, a creamy Grilled Potato Salad (No Mayo), or a fresh Heirloom Tomato Fattoush Salad.

    Arrange the steak slices on a platter surrounded by the colorful grilled vegetables.

    More Grilling 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 grilled flank steak with a flavorful marinade alongside grilled vegetables.
    Print Recipe
    5 from 1 vote

    Grilled Flank Steak and Vegetables

    This marinated Grilled Flank Steak with Grilled Vegetables is the perfect summer dinner for the whole family that you can make on an outdoor grill or indoor grill pan. It's simple yet so flavorful, and it's guaranteed to be a crowd pleaser.
    Prep Time20 minutes
    Cook Time10 minutes
    Resting Time10 minutes
    Total Time40 minutes
    Course: Dinner, Main Course
    Cuisine: American
    Keyword: flank steak marinade, grilled flank steak, grilled flank steak marinade, marinated flank steak
    Servings: 4 people
    Calories: 682kcal
    Author: Samantha Ferraro

    Equipment

    Ingredients

    For the steak marinade:

    For the Vegetables:

    US Customary - Metric

    Instructions

    • Pat the flank steak dry with paper towels on both sides and place it in a resealable plastic bag.
    • Add the olive oil, red wine vinegar, fresh oregano, grated garlic, cumin, paprika, kosher salt, and black pepper to the bag. Seal the bag, massage the marinade mixture all over the steak, and let it marinate for at least 30 minutes or up to overnight.
    • While the steak is marinating, preheat an outdoor grill or indoor grill pan to medium-high heat.
    • In a bowl, toss the vegetables with olive oil, balsamic vinegar, grated garlic, kosher salt, and black pepper until evenly coated.
    • Once the grill is hot, grill the flank steak for 4-5 minutes per side until charred on the outside and medium-rare in the center. Once done, let the steak rest for at least 5 minutes before slicing.
    • Grill the vegetables for 2-3 minutes per side until charred on the outside.
    • After the steak has rested, slice it against the grain into thin slices and arrange it on a wide platter along with the grilled vegetables. Garnish with chopped parsley.

    Notes

      • Let the Steak Marinade: Anywhere from 20 minutes to overnight. The longer it sits, the more tender and flavorful it will become.
      • Bring the Steak to Room Temperature: Before grilling or any kind of cooking, bring the meat to room temperature. This ensures that the steak is cooked at an even temperature.
      • Let the Meat Rest: After cooking, let the meat rest for at least 5 minutes before slicing.

    Nutrition

    Calories: 682kcal | Carbohydrates: 35g | Protein: 78g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 204mg | Sodium: 1.383mg | Potassium: 1.972mg | Fiber: 6g | Sugar: 23g | Vitamin A: 2.086IU | Vitamin C: 106mg | Calcium: 175mg | Iron: 7mg

    Pan Con Tomate with Jamón

    · 2 Comments

    Pan con Tomate is a quick and easy Spanish tapa featuring toasted ciabatta layered with fresh tomato pulp, savory jamón, and creamy Manchego cheese. This slightly twisted version is garnished with fresh thyme and a drizzle of olive oil, for the perfect bite!

    Pan con tomate with jamón, manchego and drizzled with olive oil.
    [feast_advanced_jump_to]

    About This Recipe

    Pan con tomate is delicious Spanish tapa that literally translates to "bread with tomato" and is one of our favorite tapas to order when we go to Spain. This simple tapa is traditionally made with just a few ingredients including rustic bread, tomato and olive oil.

    I gave this Spanish classic a bit of a twist by layering on shaved Manchego cheese and slice of savory jamón. The addition of the rich jamón and nutty notes of the aged Manchego, creates a deliciously unique and flavorful tapa that's both quick and easy to make.

    Make it a true Barcelona experience and serve with other tapas such as clams in green sauce and mushroom crostini.

    📋 Ingredients

    • Rustic Bread: Look for a rustic bread, such as ciabatta that ahs some texture to it.
    • Garlic: To avoid overpowering the other flavors, use 1 garlic clove to rub onto the cut side of the toasted bread.
    • Tomatoes: Look for juicy, ripe tomatoes that are in season if available, such as roma tomatoes or vine ripened tomatoes.
    • Jamón: Jamön is a dry cured ham from Spain. If you can't find jamön, substitute with prosciutto, though it may be a tad saliter.
    • Manchego Cheese: Manchego is a delicious semi-firm sheep's milk cheese from Spain. Use a vegetable peeler to shave thin slices.
    • Garnish: Garnish with a drizzle of good quality extra virgin olive oil and fresh thyme.

    See recipe card for full information on ingredients and quantities.

    🍋 Substitutions and Variations

    • Jamón Substitutions: If jamón is not available, substitute with prosciutto, speck or serrano ham.
    • Grill the Bread: For a smokier flavor, lightly grill the cut side of the ciabatta bread until lightly charred.
    • Make it Vegetarian: Keep it traditional and serve simply without the jamón and cheese.

    ⏲️ Instructions

    Great a tomato over a fine mesh strainer, keeping the pulp and letting excess liquid drip into a bowl.

    Step 1. Place a fine mesh strainer over a bowl and use a box grater to grate the tomatoes.

    Spread tomato pulp on the toasted ciabatta bread.

    Step 2. Rub a garlic clove onto toasted ciabatta and spread a layer of tomato pulp onto the bread.

    Layer a slice of manchego and jamón onto the tomato bread.

    Step 3. Add a thinly sliced Manchego cheese and slice of jamón. Garnish with a drizzle of olive oil and fresh thyme.

    📍 Recipe Tips

    • Use Room Temperature Tomatoes: Leave tomatoes on the counter for the best flavor.
    • Don't Make Ahead: This isn't the best recipe to make ahead of time. You can grate the tomato, but layer right before serving
    • Type of Bread: Look for a bread that is thick with some texture, such as ciabatta bread.
    Easy tapa recipe for pan con tomate with manchego and jamón.

    Recipe FAQs

    Can pan con tomate be made ahead of time?

    Unfortunately, this isn't the best recipe to make ahead of time. Arrange the Spanish tomato bread right before serving for the best flavor and texture.

    What are the best tomatoes to use?

    Look for juicy, ripe tomatoes that are in season, if possible. Roma tomatoes and tomatoes on the vine are great options.

    Serving Suggestions

    Make a Spanish themed tapas party and serve with a variety of other tapas. Such as a bowl of mixed olives, cheese stuffed squash blossoms and queso stuffed padron peppers.

    Pair with a glass of crisp white wine like Albariño or a chilled Spanish Cava for a refreshing accompaniment.

    More Tapas to Try

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

    Easy recipe for pan con tomate with manchego and jamón.
    Print Recipe
    5 from 2 votes

    Pan con Tomate with Jamón

    Pan con Tomate is a quick, easy Spanish tapa with toasted ciabatta, fresh tomato pulp, savory jamón, and creamy Manchego cheese, garnished with thyme and olive oil.
    Prep Time5 minutes
    Cook Time5 minutes
    Total Time10 minutes
    Course: Appetizer
    Cuisine: Mediterranean, Spanish
    Keyword: pan con tomate, pan con tomate with jamón, Spanish tomato bread
    Servings: 2 servings
    Calories: 131kcal
    Author: Samantha Ferraro

    Ingredients

    • 1 ciabatta roll cut in half, horizontally
    • 1 garlic clove
    • 3-4 medium tomatoes cut in half
    • 2-4 slices of jamón
    • Aged Manchego cheese shaved
    • 3-4 sprigs of fresh thyme leaves removed and roughly chopped
    • Olive oil for drizzling
    US Customary - Metric

    Instructions

    • Toast the ciabatta in the oven or in a dry pan, until lightly golden brown.
    • Rub the garlic clove all over the inside of the ciabatta halves.
    • Place a strainer or small sieve over a bowl and use a hand grater to grate the tomatoes pulp until only the skin is leftover.
    • Spoon the tomato pulp onto the toasted ciabatta and top with 1-2 slices of jamón and a few shavings of aged Manchego.
    • Garnish with fresh thyme leaves and a drizzle of olive oil.

    Notes

    • Use Room Temperature Tomatoes: Leave tomatoes on the counter for the best flavor.
    • Don't Make Ahead: This isn't the best recipe to make ahead of time. You can grate the tomato, but layer right before serving
    • Type of Bread: Look for a bread that is thick with some texture, such as ciabatta bread.

    Nutrition

    Calories: 131kcal | Carbohydrates: 21g | Protein: 9g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 8mg | Sodium: 422mg | Potassium: 452mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1.608IU | Vitamin C: 28mg | Calcium: 27mg | Iron: 1mg

    Bread Dipping Oil with Fresh Herbs

    · 1 Comment

    This delightful bread dipping oil blends rich olive oil and aged balsamic vinegar with sundried tomatoes, Parmesan, garlic, and fresh herbs that is perfect for pairing with toasted bread cubes.

    This Italian olive oil dip has chopped sundried tomatoes, fresh herbs, garlic and parmesan cheese.
    [feast_advanced_jump_to]

    About This Recipe

    If you're looking for an easy appetizer bursting with flavor and likely using ingredients you already have on hand, you'll love this easy bread dipping oil!

    Simple to make and full of bold flavors, you might just find yourself devouring an entire baguette trying to pick up every last drop of this delicious olive oil dip.

    This no-cook herb oil combines rich olive oil, aged balsamic, sundried tomatoes, Parmesan, garlic, and fresh herbs. It’s a versatile condiment that's perfect not only as a bread dipping oil, but also as a delicious pizza topping or an easy sauce when tossed with cooked pasta. For another quick impressive appetizer try my Pan Con Tomate with Jamón.

    📋 Ingredients

    Ingredients for this easy bread dipping oil with fresh herbs and parmesan cheese.
    • Olive Oil: Use a good quality extra virgin olive oil for the best flavor, since this bread dip is a no-cook appetizer.
    • Aged Balsamic Vinegar: Aged balsamic is thicker and sweeter than standard balsamic vinegar. You can also use a squeeze of balsamic glaze, though that would be a lot thicker so be sure to stir the oil dip well.
    • Sundried Tomatoes: Look for sundried tomatoes that are packed in oil, which will be more plump and tender.
    • Parmesan Cheese: Look for a chunk of Parmigiano Reggiano to grate yourself or buy finely grated Parmesan so it blends with the dipping oil easily.
    • Garlic: Look for whole garlic bulbs that have tight cloves, which will indicate that the garlic is fresh.
    • Fresh Herbs: Parsley and oregano leaves are used in the bread oil dip but other tender herbs would work well, including fresh thyme and tarragon.
    • Aleppo Pepper: Aleppo pepper is used in Mediterranean cuisine and is a tad sweeter and not as hot as the more common Italian red pepper flakes.

    See recipe card for full information on ingredients and quantities.

    🍋 Substitutions and Variations

    • Dried Herbs: Instead of fresh herbs, substitute with dried parsley, dried thyme or dried oregano.
    • Add Olives: For a saltier bite, add chopped Castelvetrano olives or briny Kalamata olives.
    • Make it Cheesier: Add crumbled feta cheese to the dipping oil or serve this herb dipping oil on top of softened goat cheese.
    • Dairy Free: Make it dairy free and omit the Parmesan cheese.

    ⏲️ Instructions

    1. To a wide shallow bowl, pour in the olive oil and balsamic.
    2. Add the chopped sundried tomatoes, grated parmesan, grated garlic, fresh herbs and Aleppo pepper.
    3. Stir everything together until well combined and serve with toasted bread for dipping.
    This easy bread dipping oil has balsamic vinegar, sundried tomatoes, fresh herbs and parmesan cheese.

    📍 Recipe Tips

    • Make Ahead of Time: Make the dip ahead of time and place in an air tight container and place in the refrigerator for up to 1 week.
    • Bring to Room Temperature: If you made the herb oil ahead and refrigerated it, it will thicken. About 20 minutes before serving, let it sit at room temperature and stir well.

    Recipe FAQs

    Can dried herbs be used instead of fresh herbs?

    Yes, add about ½ teaspoon to ¾ teaspoon of fried thyme and dried parsley instead of fresh. You can also add dried oregano, rosemary and tarragon.

    How should leftover dipping oil be stored

    Store any leftover dipping oil in an airtight container and place in the refrigerator for up to 1 week. When ready to serve, bring to room temperature and give it a good stir before serving.

    Serving Suggestions

    Slather the parmesan dipping oil onto toasted ciabatta or garlic focaccia. It's also delicious toss with cooked orzo or your favorite pasta and drizzled on top of softened goat cheese.

    More Easy Appetizers

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

    Bread dipping oil with sundried tomatoes, fresh herbs and parmesan cheese.
    Print Recipe
    5 from 1 vote

    Bread Dipping Oil

    This delightful dipping oil blends rich olive oil and aged balsamic vinegar with sundried tomatoes, Parmesan, garlic, and fresh herbs that is perfect for pairing with toasted bread cubes.
    Prep Time5 minutes
    Cook Time10 minutes
    Total Time15 minutes
    Course: Appetizer
    Cuisine: American, Italian
    Keyword: bread dipping oil, bread dipping oil with herbs, herb oil
    Servings: 4 servings
    Calories: 283kcal
    Author: Samantha Ferraro

    Equipment

    Ingredients

    US Customary - Metric

    Instructions

    • To a wide shallow bowl, pour in the olive oil and balsamic.
    • Add the chopped sundried tomatoes, grated parmesan, grated garlic, fresh herbs and Aleppo pepper.
    • Stir everything together until well combined and serve with toasted bread for dipping.

    Notes

    • Make Ahead of Time: Make the dip ahead of time and place in an air tight container and place in the refrigerator for up to 1 week.
    • Bring to Room Temperature: If you made the herb oil ahead and refrigerated it, it will thicken. About 20 minutes before serving, let it sit at room temperature and stir well.

    Nutrition

    Calories: 283kcal | Carbohydrates: 6g | Protein: 1g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Cholesterol: 2mg | Sodium: 71mg | Potassium: 159mg | Fiber: 1g | Sugar: 2g | Vitamin A: 290IU | Vitamin C: 9mg | Calcium: 53mg | Iron: 1mg

    Chicken Francese

    · 3 Comments

    This Chicken Francese recipe is an Italian-American classic, with tender chicken cutlets in a tangy lemon and white wine sauce. It's a perfect weeknight dinner recipe that the whole family will love!

    Lemony chicken francaise recipe with tender chicken cutlets coated in a buttery white wine sauce.
    [feast_advanced_jump_to]

    About This Recipe

    Chicken Francese is a popular Italian-American chicken recipe that literally translates to "French chicken".

    Pounded chicken cutlets are dredged in a batter of flour first and then egg, creating a melt in your mouth, tender bite. Chicken francese is quite similar to chicken piccata, both with a buttery lemon sauce, however, chicken piccata includes the addition of briny capers. For another wonderful Chicken meal, try my One Pot Chicken Provencal or my Chicken Francese.

    If you're not a fan of capers, chicken francese is the perfect weeknight recipe for you. The delicious tangy lemon and white wine sauce coats the chicken beautifully and turns it into an unforgettable meal!

    📋 Ingredients

    Ingredients for chicken francese, including fresh lemon, eggs, chicken stock and white wine.
    • Chicken: Thinly pounded chicken cutlets or chicken breasts will work best for this recipe.
    • Butter: Use good quality unsalted butter for the best base of the Francese sauce.
    • Flour: You can use all-purpose flour to dredge the chicken, or any flour of your choice.
    • Eggs: Use whole medium eggs to dredge the chicken cutlets.
    • Lemons: Use fresh lemons for the best flavor. Organic lemons are also preferred since you'll need the zest, too.
    • White Wine: A good white wine will make the difference in the sauce. Use a crisp white wine such as Pinot Gris or Sauvignon Blanc. 
    • Chicken Stock: Look for a low sodium chicken stock to control the amount of salt in the sauce.
    • Parsley: Fresh flat-leaf parsley gives a delicate freshness to the sauce that won't overpower the other subtle flavors.
    • Seasonings: Onion powder, garlic powder, salt and black pepper, are used to season the flour for an extra layer of flavor.

    See recipe card for full information on ingredients and quantities.

    🍋 Substitutions and Variations

    • Capers: Add capers for an extra zing in the sauce, making it more similar to the chicken piccata recipe.
    • Other Proteins: This Francese sauce is so delicious and will work well with other proteins too! Try it with veal cutlets, salmon, or pork cutlets.
    • Wine-free: If you don't have white wine available or want a wineless version, you can simply omit it. The butter, lemon juice and chicken stock will still create a great flavorful sauce on their own.

    ⏲️ Instructions

    Dredge the chicken cutlets in the seasoned flour.

    Step 1. Dredge the thinly pounded chicken cutlets in the seasoned flour.

    Dip the flour coated chicken cutlets in whisked egg.

    Step 2. Dip the floured chicken into the beaten eggs until fully coated.

    Cook the chicken cutlets on th first side until golden brown.

    Step 3. Melt the butter and olive oil in a skillet and fry the chicken cutlets in batches.

    Cook the chicken cutlets on both sides until golden brown and cooked through.

    Step 4. Fry until they're golden brown on both sides, then set them aside.

    Once the chicken cutlets are cooked and removed, add more butter to the skillet.

    Step 5. In the same pan, melt more butter. Add the wine and cook 30 seconds.

    Add chicken stock to the francese sauce.

    Step 6. Add the chicken stock to the skillet.

    Add fresh lemon juice to the chicken francese sauce.

    Step 7. Add the lemon juice and lemon zest, then let the sauce simmer for a few minutes.

    Add lemon slices and chopped parsley to the chicken francese.

    Step 8. Add the chicken back with the sauce, add the lemon slices and parsley, then simmer a few minutes longer.

    📍 Recipe Tips

    • Buy ready-made chicken cutlets or pound halved chicken breasts thinly with a meat tenderizer for a more tender bite.
    • Pat the chicken dry with paper towels before coating in flour, to make it adhere more easily.
    • Make sure the butter and oil are hot enough before frying the chicken to ensure a perfectly crispy golden crust.
    Lemony chicken francese with white wine and butter.

    Recipe FAQs

    Can I make Chicken Francese without wine?

    Yes, you can substitute the white wine with additional chicken broth or omit all together.

    Can I prepare Chicken Francese ahead of time?

    Chicken Francese is best served fresh, but you can prepare the chicken cutlets and sauce separately ahead of time. Reheat them gently on the stove before serving.

    How do I store leftovers?

    Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of chicken broth to the sauce if it has thickened too much.

    Serving Suggestions

    Serve this chicken francese with shaved parmesan brussels sprouts salad or pesto broccolini. And for a more comforting side dish, serve alongside creme fraiche mashed potatoes or creamy parmesan polenta.

    And to compliment the chicken francaise, pair it with a crisp white wine, such as Sauvignon Blanc or Pinot Gris and serve with crusty bread to dip into the delicious sauce.

    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 chicken francese with lemon and white wine.
    Print Recipe
    5 from 1 vote

    Chicken Francese

    This Chicken Francese recipe has lightly battered chicken cutlets, in a tangy lemon and white wine sauce. It's a perfect weeknight dinner recipe that the whole family will love.
    Prep Time15 minutes
    Cook Time15 minutes
    Total Time30 minutes
    Course: Main
    Cuisine: American, Italian
    Servings: 4 servings
    Calories: 442kcal
    Author: Samantha Ferraro

    Equipment

    Ingredients

    Instructions

    • If you haven’t already, lay the chicken cutlets between two sheets of plastic wrap and use a meat mallet to pound the chicken into a thin and even thickness.
    • To a wide bowl or plate, add the flour, Kosher salt, garlic and onion powder and black pepper and stir to combine.
    • To another wide plate or bowl, add the eggs and whisk well.
    • Heat a wide skillet to medium-high heat and add 2 tablespoons of butter and olive oil.
    • Dredge the chicken cutlets into the seasoned flour, making sure both sides are evenly and lightly coated. Then dip the chicken into the whisked egg, allowing any excess egg to drip off.
    • Once the butter has melted, add the chicken cutlets, in batches and cook until the first side is golden brown, about 3-4 minutes. The flip over and cook the other side for another 3-4 minutes until chicken is golden and completely cooked through. Set aside.
    • To the same skillet, add the remaining 2 tablespoons of butter and white wine allow wine to reduce for 30 seconds.
    • Pour in the chicken stock, lemon juice and zest and simmer the sauce for another minute.
    • Add the chicken cutlets back into the sauce along with the lemon slices and parsley.
    • Continue cooking so the chicken warms up in the sauce and the sauce thickens slightly, for another 2-3 minutes.
    • Serve the chicken francese with the lemon butter sauce and lemon slices.

    Notes

    • Buy ready-made chicken cutlets or pound the chicken breasts thinly with a meat tenderizer for a more tender bite.
    • Pat dry the chicken with kitchen paper before coating in flour, to make it adhere more easily.
    • Make sure the butter and oil are hot enough before frying the chicken to ensure a perfectly crispy golden crust.

    Nutrition

    Calories: 442kcal | Carbohydrates: 20g | Protein: 43g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 222mg | Sodium: 967mg | Potassium: 823mg | Fiber: 2g | Sugar: 2g | Vitamin A: 703IU | Vitamin C: 33mg | Calcium: 47mg | Iron: 2mg

    Pizza Sandwich

    · 1 Comment

    If you're looking for a fun twist on traditional pizza, try making pizza sandwiches! This easy and trendy recipe transforms pizza dough into delicious sandwiches filled with all your favorite toppings.

    Pizza sandwich stuffed with creamy ricotta cheese, prosciutto and sundried tomatoes.
    [feast_advanced_jump_to]

    About This Recipe

    The next time you buy pizza dough, save some and make pizza sandwiches instead of traditional pizza.

    Not to be confused with a cheese calzone, I saw pizza sandwiches trending on TikTok and instantly fell in love! Instead of rolling out the pizza dough and layering the toppings, you fold the dough onto itself, forming the 'sandwich' and cook until golden (I swear by a pizza stone) and stuff with all your favorite fillings.

    📋 Ingredients

    Ingredients for pizza dough sandwich, including fillings with ricotta cheese and meats, sundried tomatoes and pesto.

    Have fun with the fillings and use your anything that you would normally top a pizza with. I made 2 different pizza sandwiches

    Pesto and Prosciutto

    • Ricotta Cheese: Look for a thick creamy ricotta that is not too watery.
    • Prosciutto or Speck (smoked prosciutto)
    • Basil Pesto
    • Sundried Tomatoes
    • Fresh Basil or Arugula
    • Grated Parmesan Cheese
    • Olive Oil
    • Aged Balsamic Vinegar or Balsamic Glaze

    Mortadella and Pistachios

    • Ricotta Cheese
    • Mortadella
    • Chopped PIstachios
    • Fresh Basil
    • Lemon Zest
    • Calabrian Chilis (optional, for spice)

    See recipe card for full information on ingredients and quantities.

    ⏲️ Instructions

    Stretch out both halves of the pizza dough into an oblong shape.

    Step 1. Cut a pound of pizza dough in half and roll each ball of dough into an oblong shape.

    Brush the pizza dough with olive oil. This will prevent the dough from sticking when it's folded over.

    Step 2. Brush a thin layer of olive oil onto the dough and fold the dough over itself. Bake until golden brown and puffed up, for about 8-10 minutes.

    Cook the folded pizza dough until golden brown.

    Step 3. Once done, let the doughs cool slightly, then gently open up.

    Cut the filled pizza sandwich in half.

    Step 4. Stuff the pizza sandwich with your favorite fillings and enjoy!

    📍 Recipe Tips

    • Preheat the Pizza Stone: If using a pizza stone, pre-heat it in the oven at 550 degrees Fahrenheit for at least 1 hour to get hot.
    • Bring the Dough to Room Temp: Leave the pizza dough at room temperature for at least an hour before rolling it out.
    • Let the Dough Rest: If the pizza dough springs back as you're rolling it out, let it rest for a few minutes then continue.
    • Char the Outside: Turn on the broiler for the last 1-2 minutes for a charred exterior.
    Two types of pizza sandwiches with cooked pizza dough that are filled with Italian meats, ricotta cheese and savory pesto.

    Recipe FAQs

    Can pizza sandwiches be made ahead of time?

    Yes, cook the dough ahead of time and let cool completely and refrigerate. When ready, place the pizza sandwich in a 350 degree Fahrenheit oven and cook until warmed through, then add fillings.

    Serving Suggestions

    There's nothing I enjoy more than a crisp salad alongside a hearty and cheesy pizza. Serve the pizza sandwiches with this arugula and parmesan salad or a fresh caprese salad with burrata cheese.

    More Pizza 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.

    Pizza sandwich filled with prosciutto, sundried tomatoes and creamy ricotta cheese.
    Print Recipe
    5 from 1 vote

    Pizza Sandwiches

    For a delicious twist on pizza, make pizza sandwiches! This easy, trendy recipe transforms pizza dough into sandwiches filled with your favorite toppings.
    Prep Time1 hour 15 minutes
    Cook Time10 minutes
    Total Time1 hour 25 minutes
    Course: Main
    Cuisine: American, Italian
    Keyword: pizza sandwich, pizza sandwiches
    Servings: 2 pizza sandwiches
    Calories: 1080kcal
    Author: Samantha Ferraro

    Equipment

    Ingredients

    • 1 pound pizza dough cut in half
    • Flour for dusting
    • Olive Oil for brushing

    Pesto and Prosciutto

    Mortadella and Pistachio

    US Customary - Metric

    Instructions

    • Preheat the oven to 550 degrees Fahrenheit. If using a pizza stone, place that on the bottom center of the oven to preheat.
    • On a lightly floured surface, roll each ball of pizza dough into an oblong shape and brush a thin layer of olive oil onto the dough. Fold the dough over itself and transfer to the preheated oven.
    • Bake the pizza doughs until golden brown and puffed up, for about 8-10 minutes.
    • Once done, remove from the oven and let cool for a few minutes.
    • Gently open the pizza dough and stuff with your favorite fillings.
    • For the pesto and prosciutto pizza sandwich, spread a thin layer of ricotta cheese on the bottom and a thin layer of pesto on the other side. Layer a few slices of prosciutto, chopped sundried tomatoes, basil leaves and grated Parmesan cheese. Drizzle with olive oil and balsamic over the top. Close the sandwich and cut in half.
    • For the mortadella and pistachio pizza sandwich, spread a thin layer of ricotta cheese on the inside and scatter the chopped pistachios. Layer the slices of mortadella, fresh basil, lemon zest and grating of Parmesan cheese. Drizzle with olive oil and balsamic over the top. Close the sandwich and cut in half.

    Notes

      • Preheat the Pizza Stone: If using a pizza stone, pre-heat it in the oven at 550 degrees Fahrenheit for at least 1 hour to get hot.
      • Bring the Dough to Room Temp: Leave the pizza dough at room temperature for at least an hour before rolling it out.
      • Let the Dough Rest: If the pizza dough springs back as you're rolling it out, let it rest for a few minutes then continue.
      • Char the Outside: Turn on the broiler for the last 1-2 minutes for a charred exterior.

    Nutrition

    Calories: 1080kcal | Carbohydrates: 126g | Protein: 37g | Fat: 50g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.02g | Cholesterol: 57mg | Sodium: 2509mg | Potassium: 797mg | Fiber: 8g | Sugar: 17g | Vitamin A: 2486IU | Vitamin C: 28mg | Calcium: 226mg | Iron: 9mg

    Skillet Chocolate Chip Cookie

    · 9 Comments

    A gooey skillet chocolate chip cookie made right into a cast iron skillet! Crispy edges meet a soft and chewy center filled with rich chocolate chips that's both decadent and irresistible!

    Cast iron chocolate chip pizookie served with vanilla ice cream.
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    About the Recipe

    This skillet chocolate chip cookie is also known as a "pizookie", as in "pizza + cookie". Whatever you decide to call it, this skillet cookie may be one of my favorite desserts to make and enjoy!

    A small batch of chocolate chip cookie dough is pressed into mini cast iron skillets, or you can use a medium sized 10 inch skillet. As the skillet cookie bakes, the sides become crisp and the center puffs up creating the gooiest texture.

    Serve it warm with a scoop of vanilla ice cream on top for the perfect bite! The heat from the cookie gently melts the ice cream, creating a divine combination. And if you're looking for another delicious recipe for your cast iron skillet, be sure to check out my Raspberry Lemon Dutch Pancake.

    📋 Ingredients

    Ingredients for skillet chocolate chip cookie including brown sugar, vanilla extract and chocolate chips.
    • Unsalted Butter: Using unsalted butter controls the amount of salt added to the recipe.
    • Sugars: Both white and brown sugar are used for a deeper molasses flavor.
    • Egg: Bring the egg to room temperature along with the butter.
    • Vanilla Extract: This gives the cookie dough a subtle vanilla background flavor. You can also use vanilla paste.
    • Dry Ingredients: Whisk together the all purpose flour, baking soda and  Kosher salt before adding to the wet ingredients.
    • Chocolate Chips: Semi sweet chocolate chips is my preferred chip for this recipe but you can use a combination of milk chocolate and dark chocolate chips.

    See recipe card for full information on ingredients and quantities.

    Substitutions and Variations

    I've made this skillet cookie so many times, here are a few of my favorite variations to jazz up a pizookie.

    • Add Peanut Butter: Replace half of the butter with ¼ cup of creamy peanut butter for a peanut butter chocolate chip pizookie.
    • Nutella Swirl: Swirl ¼ cup - ½ cup of creamy nutella into the cookie dough before baking for a decadent chocolate-hazelnut flavor.
    • White Chocolate and Macadamia Nut: Substitute white chocolate chips for semi-sweet chocolate chips and add chopped macadamia nuts.
    • Add M&M's: Swap out the chocolate chips for colorful M&M's candies for a fun twist.

    ⏲️ Instructions

    Beat the butter and sugars very well using an electric mixer.

    Step 1. Using an electric mixer, add 8 tablespoons of softened butter, the white sugar and brown sugar and mix well until creamy.

    Add the egg and vanilla extract to the butter and sugar and continue mixing until well incorporated.

    Step 2. Add the egg and vanilla extract and continue mixing until well combined.

    Add the flour and chocolate chips to the dough and mix until just combined.

    Step 3. Stir the flour, baking soda and Kosher salt together and add to the wet ingredients until the flour is just combined. Add the chocolate chips and mix for another 30 seconds.

    Butter the cast iron skillets all over with softened butter.

    Step 4. Grease the cast iron skillet or mini skillets with the remaining 1 tablespoon of butter on the bottom and sides.

    Divide the cookie dough between the two small cast iron skillets and spread the dough evenly into the skillet.

    Step 5. Press the cookie dough into the skillet in an even layer. If using two smaller skillets, divide the dough between each skillet.

    Bake the skillet cookie until golden brown and slightly gooey in the center.

    Step 6. Place the cast iron on a cookie sheet and bake at 350 degrees Fahrenheit for 28-30 minutes or until the edges begin to brown and the center is soft.

    📍 Recipe Tips

    • Make Cookie Dough Ahead: Mix the dough ahead of time and wrap tightly in plastic wrap. Store the dough in the refrigerator for up to 3 days or in the freezer for up to a month. When ready to bake, let the dough come to room temperature for about 10-15 minutes.
    • Use Room Temperature Ingredients: Bring the egg and butter to room temperature. This ensures that the ingredients are well combined and the dough cooks evenly.
    • Storage Tips: If there happen to be leftovers (which is rare!), remove the rest of the skillet cookie from the cast iron and store in an airtight container at room temperature for up to 2 days.
    Skillet chocolate chip cookie with vanilla ice cream.

    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.

    Chocolate chip pizookie served with vanilla ice cream on top.
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    5 from 8 votes

    Skillet Chocolte Chip Cookie

    An ooey gooey skillet chocolate chip cookie made right into a cast iron skillet!
    Prep Time10 minutes
    Cook Time20 minutes
    Total Time30 minutes
    Course: Dessert
    Cuisine: American
    Keyword: pizookie recipe, skillet chocolate chip cookie, skillet cookie
    Servings: 4 servings
    Calories: 583kcal
    Author: Samantha Ferraro
    Cost: $10

    Equipment

    Ingredients

    US Customary - Metric

    Instructions

    • Preheat the oven to 350 degrees Fahrenheit.
    • Using an electric mixer, add 8 tablespoons of softened butter, the white sugar and brown sugar and mix well until creamy.
    • Add the egg and vanilla extract and continue mixing until well combined.
    • Stir the flour, baking soda and Kosher salt together and slowly add the mixture to the butter and sugar mixture. Mix until the flour is just combined. Add the chocolate chips and continue mixing for another 30 seconds.
    • Grease the cast iron skillet with the remaining 1 tablespoon of butter and press the cookie dough into the skillet in an even layer. If using two smaller skillets, divide the dough between each skillet.
    • Place the cast iron on a cookie sheet to prevent possible spillage and bake at 350 degrees Fahrenheit for 28-30 minutes or until the edges begin to brown and the center is soft.
    • Once done, let the skillet cookie cool slightly and serve with a scoop of vanilla ice cream while still warm.

    Notes

    • Make Cookie Dough Ahead: Mix the dough ahead of time and wrap tightly in plastic wrap. Store the dough in the refrigerator for up to 3 days or in the freezer for up to a month. When ready to bake, let the dough come to room temperature for about 10-15 minutes.
    • Use Room Temperature Ingredients: Bring the egg and butter to room temperature. This ensures that the ingredients are well combined and the dough cooks evenly.
    • Storage Tips: If there happen to be leftovers (which is rare!), remove the rest of the skillet cookie from the cast iron and store in an airtight container at room temperature for up to 2 days.
    Recipe adapted from Gimme Some Oven via Picky Palate

    Nutrition

    Calories: 583kcal | Carbohydrates: 90g | Protein: 7g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 43mg | Sodium: 429mg | Potassium: 314mg | Fiber: 3g | Sugar: 53g | Vitamin A: 74IU | Calcium: 52mg | Iron: 4mg

    Turkish Sumac Onions

    · 3 Comments

    The perfect condiment for grilled meats or mezze, this Turkish sumac onion salad has thinly sliced red onions tossed with tangy sumac, fresh parsley and bright lemon juice.

    Turkish sumac onion salad has thinly sliced red onions tossed with bright sumac, fresh parsley and fresh lemon juice.
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    🍋 About Turkish Onion Salad

    Popular in Turkish and other Mediterranean cuisines, sumac onions is the perfect condiment to add to grilled chicken skewers or whole grilled fish, for a bright and crunchy addition.

    Thinly slice red onion combines with fresh chopped parsley, a good squeeze of fresh lemon juice, olive oil, tangy sumac and salt. Toss everything together and let the sumac onions marinate while you prepare the rest of your meal.

    The next time you're grilling kofta kebabs, or really any Mediterranean mezze, I'd like to strongly suggest (uhh, urge), to mix up this sumac onion salad.

    📋 Ingredients

    Ingredients for Turkish sumac onion salad including thinly sliced red onions, parsley, lemon and sumac.
    • Red Onion: Thinly slice the red onion as thin as you can. I also like to use a mandolin to get paper thin slices.
    • Parsley: Give the leaves of fresh flat leaf parsley a rough chop. You can use curly parsley as well, but I that because it's heartier, curly leaf parsley needs a finer chop.
    • Olive Oil: This is a simple salad, so use a flavorful and good quality olive oil flavorful the flavors stand out.
    • Sumac: The star of this sumac onion salad is a spice called sumac, which has a distinctive tart flavor. More about sumac below.
    • Lemon Juice: Use fresh lemon juice for this simple onion salad and if you feel inclined, add a scrape of fresh lemon zest as well.
    •  Kosher Salt: All you need is a good sprinkle of Kosher salt to bring all the flavors together.

    See recipe card for full information on ingredients and quantities.

    ♦️ More About Sumac Spice

    The star of this quick Turkish onion salad is a deep red spice called sumac. Sumac comes from the flowering sumac plant and is dried and ground up and is one of the main ingredients in za'atar blend.

    Sumac is one of my favorite Mediterranean spices and I use it in a number of ways, including adding a sprinkle on top of vegetable puff pastry tarts, loaded hummus with feta and on watermelon feta salad for a pop of brightness.

    You can often find sumac in international or Mediterranean stores as well as on Amazon.

    🌶️ Substitutions and Variations

    • Add fresh mint or cilantro along with the parsley.
    • For added spice, add ½ teaspoon of Aleppo pepper.
    • If red onions aren't available, substitute with yellow onions.

    ⏲️ Instructions

    Making this simple Turkish onion salad couldn't be simpler!

    1. Thinly slice the red onion and add to a bowl.
    2. Add the sumac, salt, fresh lemon juice, chopped parsley and good drizzle of olive oil.
    3. Give the onion salad a good mix and let is marinate for 5 minutes so all the flavors some together. Then serve and enjoy!
    Turkish sumac onion salad with fresh parsley, lemon juice and olive oil.

    📍 Recipe Tips

    • Slice Thin: Use a mandolin for super thin onion slices.
    • Mellow the Onion Flavor: If the onion is too strong, soak the onion slices in cold water for 10 minutes to remove some of the sharpness.
    • Storage: Sumac onion salad will last covered in the refrigerator for 2 days.

    Serving Suggestions

    Serve the red onion salad over ground lamb kebabs with a good drizzle of tahini sauce and homemade pita bread.

    Recipe FAQs

    How do you take the bitterness out of raw onions?

    Add sliced onions to a bowl of cold water and soak for 10 minutes. Then drain and add to your recipe. The water will help remove some of the sharp bitterness from fresh onions.

    How long will red onion salad last?

    For a fresh sand crisp onion salad, it will last a good 2 days. As the onions marinate with the salt and lemon, the slices will begin to soften but still taste great!

    More Mediterranean 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.

    Turkish sumac onion salad with fresh parsley, lemon juice and olive oil.
    Print Recipe
    4.72 from 35 votes

    Turkish Sumac Onions

    The perfect condiment to topped grilled meats, this Turkish sumac onion salad has thinly sliced red onions tossed with bright sumac, fresh parsley and fresh lemon juice.
    Prep Time10 minutes
    Total Time10 minutes
    Course: Side Dish
    Cuisine: Mediterranean
    Keyword: onion salad, sumac onions, Turkish onion salad
    Servings: 4 servings
    Calories: 73kcal
    Author: Samantha Ferraro
    Cost: $5

    Equipment

    Ingredients

    • 1 medium sized red onion sliced thin
    • 2 tablespoon olive oil
    • 1 tablespoon sumac
    • Juice of 1 lemon
    • ½ teaspoon kosher salt
    • 1 small bunch fresh parsley leaves roughly chopped
    US Customary - Metric

    Instructions

    • Add all ingredients to a bowl and toss to combine.
    • Taste for seasoning and adjust as needed (more salt or more sumac, for example).
    • Let marinated while you prepare the rest of your meal.

    Notes

      • Sumac onion salad will last covered in the refrigerator for 2 days.
      • Other substitutions you can do is add fresh mint or cilantro and a za'atar in addition to sumac.
      • Use a mandolin for super thin onion slices.
      • If the onion is too strong, soak the onion slices in cold water for 10 minutes to remove some of the sharpness.
      • Here is a Mediterranean shopping List!

    Nutrition

    Calories: 73kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 292mg | Potassium: 40mg | Fiber: 1g | Sugar: 1g | Vitamin A: 21IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 1mg

    One Pot Chicken Provencal

    · Leave a Comment

    This One Pot Chicken Provencal is a flavorful and comforting chicken dinner with French herbs, sweet cherry tomatoes, shallots, and briny olives. Ready in nearly 35 minutes with minimal cleanup using only one pot!

    One pot chicken provencal recipe with white wine, cherry tomatoes and olives.
    [feast_advanced_jump_to]

    About This Recipe

    This One Pot Chicken Provencal is inspired by southern French cuisine, specifically from the region of Provence. The name comes from the spice blend used to rub the chicken thighs, "Herbes de Provence".

    The French herb mixture is quite fragrant and includes dried rosemary, thyme, marjoram and lavender. Even with the bold flavors, the herb blend is incredibly versatile and can be used with roasting vegetables or for jazzing up Chicken Saltinbocca.

    If you want more easy Mediterranean recipes like this one, make sure to check out my cookbook: One-Pot Mediterranean.

    📋 Ingredients

    Ingredients for chicken Provencal, including white wine, green olives, shallots and tomatoes.
    • Chicken: I used bone-in skin on chicken thighs for this recipe as they remain juicy and have the best flavor thanks to the chicken skin.
    • Spices: Herbes de Provence are the star of this dish, along with fresh thyme and fresh basil to bring an extra touch of flavor.
    • Cherry Tomatoes: Cherry tomatoes are sweet, giving a nice contrast to the shallots and olives.
    • Shallots: Shallots are in the same family as onions but are milder and sweeter in flavor. They're used a lot in French cuisine.
    • Green olives: Green olives add a bright, briny flavor and a firm texture to this dish, with their distinctive tangy and slightly bitter taste. Find castelveltrano olives if you can.
    • Garlic: Use whole garlic cloves for the best flavor.
    • Wine: A good white wine will make the difference in this chicken provencal. I recommend Chardonnay or Sancerre.
    • Butter: I prefer using unsalted butter, to control the seasoning better.

    See recipe card for full information on ingredients and quantities.

    🍋 Substitutions and Variations

    • Different Olives: You can use black or Kalamata olives instead of green olives. Or a mix of both varieties.
    • Chicken: Instead of chicken thighs, you can use different chicken parts such as drumsticks, chicken breasts, quarters. Keep in mind that larger pieces need more cooking time.
    • Shallots alternative: Instead of shallots, use red onion cut into wedges. They have a bolder flavor but will turn out delicious as well.
    • Lemon and Artichoke: Add sliced lemons and quartered artichoke hearts.

    ⏲️ Instructions

    Season the chicken herbes de Provence and olive oil and rub all over.

    Step 1. Dry the chicken well with paper towels and season with the Herbes de Provence, salt, pepper and 1 tablespoon of olive oil.

    Sear the herbes de Provence chicken thighs in a hot skillet until the golden brown on both sides, then set aside.

    Step 2. Heat a wide Dutch oven to medium-high heat and drizzle with olive oil. Once hot, sear the chicken, skin side down for 4-5 minutes until golden brown.

    Once the chicken is seared, add the cherry tomatoes, olives, shallots, wine and a cubed butter.

    Step 3. Turn off stovetop and add the cherry tomatoes, shallots, olives and garlic cloves. Pour the white wine around the pan and top with cubed butter and fresh thyme sprigs.

    Cook the chicken Provencal in the oven for 30 minutes until the chicken is cooked through and vegetables are tender.

    Step 4. Cover the Dutch oven with a lid and roast in the oven at 400 degrees Fahrenheit for 25 minutes. Then remove the lid and roast for another 10 minutes to brown the chicken skin.

    📍 Recipe Tips

    • Dry the Chicken: Before rubbing the chicken with seasonings, use paper towels to dry the pieces. This will ensure the spices will stick well to the chicken and will turn beautifully golden brown.
    • Brown the Chicken: For added flavor, take the time to brown the chicken pieces before adding the rest of the ingredients. This step caramelizes the surface of the chicken, adding a rich depth of flavor to the dish.
    • Fresh Herbs Over Dry: Whenever possible, opt for fresh herbs instead of dried ones. Fresh thyme and basil not only give more vibrant flavors but also add a burst of color to your dish.
    One pot chicken Provençal with cherry tomatoes and olives.

    Recipe FAQs

    Can I make this dish ahead of time?

    Yes, you can prepare this dish ahead of time. In fact, it often tastes better the next day as the flavors have more time to meld. Just reheat it gently over low heat or in a microwave.

    Is one pot chicken Provençal gluten-free?

    Yes, this recipe is naturally gluten-free, as it doesn't require any flour or other gluten-containing ingredients. However, always check the labels on your added ingredients to ensure they are gluten-free.

    Can I freeze this dish?

    Yes, one pot chicken Provençal freezes well. Cool it completely and store it in airtight containers. It will keep for up to 3 months. Thaw it overnight in the refrigerator and reheat gently.

    Serving Suggestions

    One pot chicken Provençal is versatile and pairs wonderfully with a variety of side dishes.

    More One Pot 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.

    One pot chicken Provencal with white wine and olives.
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    Chicken Provencal with Tomatoes and Olives

    This One Pot Chicken Provencal is a comforting flavorful chicken dinner with French herbs, tomatoes, shallots, and olives.
    Prep Time5 minutes
    Cook Time30 minutes
    Total Time35 minutes
    Course: Dinner
    Cuisine: French, Mediterranean
    Keyword: chicken provencal, chicken provencal with olives, one pot chicken provencal
    Servings: 4 servings
    Calories: 697kcal
    Author: Samantha Ferraro

    Equipment

    Ingredients

    • 2 pounds bone in skin on chicken thighs
    • 2 tablespoons herbes de Provence
    • 1 teaspoon Kosher salt
    • ½ teaspoon black pepper
    • 3 tablespoons olive oil separated
    • 1 pint cherry tomatoes
    • 2 whole shallots peeled and cut into quarters
    • 1 cup green olives cut in half
    • 8 whole garlic cloves peeled and large ones cut in half
    • ¾ cup Chardonnay
    • 2 tablespoons unsalted butter cubed
    • Small bunch of fresh thyme sprigs
    • Small bunch of fresh basil sliced thin, for garnish
    US Customary - Metric

    Instructions

    • Preheat the oven to 400 degrees Fahrenheit.
    • Dry the chicken well with paper towels and season with the Herbes de Provence, salt, pepper and 1 tablespoon of olive oil. Rub the mixture all over the chicken until evenly coated.
    • Heat a wide Dutch oven or skillet to medium high heat and drizzle in the remaining 2 tablespoons of olive oil. Once the oil is hot, sear the chicken, skin side down for 4-5 minutes until the skin begins to turn golden brown.
    • Turn the chicken over and turn off the stovetop. Nestle in the cherry tomatoes, shallots, olives and garlic cloves around the chicken.
    • Pour the white wine around the pan and top everything with the cubed butter and fresh thyme sprigs.
    • Cover the Dutch oven with a lid and place in the oven and roast for 25 minutes until the chicken is cooked through. Then remove the lid and continue roasting for another 10 minutes to brown the chicken skin.
    • Once done, remove from the oven and let cool slightly. Remove the thyme sprigs.
    • Garnish with sliced basil and serve the chicken thighs with pan sauce and roasted vegetables.

    Notes

      • Dry the Chicken: Before rubbing the chicken with seasonings, use paper towels to dry the pieces. This will ensure the spices will stick well to the chicken and will turn beautifully golden brown.
      • Brown the Chicken: For added flavor, take the time to brown the chicken pieces before adding the rest of the ingredients. This step caramelizes the surface of the chicken, adding a rich depth of flavor to the dish.
      • Fresh Herbs Over Dry: Whenever possible, opt for fresh herbs instead of dried ones. Fresh thyme and basil not only give more vibrant flavors but also add a burst of color to your dish.

    Nutrition

    Calories: 697kcal | Carbohydrates: 13g | Protein: 34g | Fat: 54g | Saturated Fat: 14g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 26g | Trans Fat: 0.4g | Cholesterol: 204mg | Sodium: 1276mg | Potassium: 786mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1115IU | Vitamin C: 31mg | Calcium: 107mg | Iron: 5mg

    Mediterranean Spices

    · 2 Comments

    Elevate your meals with vibrant Mediterranean flavors and stock your pantry with these essential spices. Here, you'll find a comprehensive list of the Mediterranean's most beloved seasonings.

    A beginners guide to Mediterranean spices including turmeric, paprika, za'atar and more.

    Mediterranean spices is one of the best ways to make healthy and flavorful meals and a staple in a well stocked kitchen. Even if you are just starting out eating Mediterranean, starting with a handful of spices will lead to some delicious meals.

    The beautiful thing about Mediterranean cooking, is the emphasis on fresh produce, healthy fats, bright flavors and the beautiful use of spices!

    Most of these spices can be found at your local grocer and the more hard to find ones, usually easily ordered online.

    Mediterranean Spices

    Below is a list of the most used Mediterranean spices and what to expect with each one. Have fun trying new spices and experimenting with them in your recipes.

    Add a few Mediterranean spices to this printable Mediterranean shopping list to stock your pantry!

    Aleppo Pepper: This bright red pepper flake is named after the city of Aleppo, Syria and has a slightly of fruity note with a moderate heat level.

    Add a sprinkle of Aleppo onto on top of grilled lamb skewers.

    Allspice: Many people think it is a mixture of “all the spices”, but contrary, it is just one spice made from dried berries from the Pimenta dioica plant. Allspice produces a beautiful warm note to both sweet and savory dishes and compliments other warm spices, such as cinnamon

    Cardamom: Cardamom has an alluring fragrant note and is used in both sweet and savory dishes. Cardamom comes from the ginger family and is known to aid in digestion and is used to freshen breath and overall oral health.

    Add a sprinkle of cardamom to this easy apple cake.

    To use the dried green cardamom pods, gently smash them and use the pods to steep a syrup or other liquid. You can also use a mortar and pestle to make freshly ground cardamom. However, ground cardamom is used in most recipes

    Cinnamon: Cinnamon pairs very well with fall produce, such as apples, figs and root vegetables, as well as savory dishes with meat or chicken. Though, a little goes a long way and you’ll never want to use more than a teaspoon in most savory recipes. Cinnamon sticks are perfect for steeping in both sweet and savory dishes.

    Cumin: Cumin is one of the most popular spices in the world. Used in cuisines all over the globe, it’s just as versatile to sprinkle on meats, such as chicken shawarma skewers, rubbed on vegetables and perfect to use in creative spice blends

    Dried Mint: Potent and bright, you can find dried mint online and in Internaltional grocery stores. Add dried mint to Turkish lentil soup or as a substitute for fresh mint in tzatziki.

    Herbes de Provence: The blend of herbes usually includes a combination of dried rosemary, thyme, tarragon, marjoram and oregano.

    Garlic Powder: Garlic powder has a strong dried garlic flavor and is perfect to use in soups, stews and sprinkled over roasted vegetables.

    Paprika: Paprika is a ground spice coming from capcicum peppers. Paprika ranges in flavor profile as well as heat, coming in both a sweet and my ultimate favorite, smoky paprika. Paprika has a warm flavor and beautiful deep red color.

    Saffron: One of the most expensive spies in the world, Saffron is harvested from the crocus flower making it incredibly rare and unique. To use saffron in dishes, you can do a number of things.

    Take a small pinch and allow saffrom to bloom in a few tablespoons of warm water, then use that as your flavor agent. You can also take the saffron threads and grind them into a fine powder using a mortar and pestle

    Sumac: A sour tart and citrusy spice, sumac is one of the distinctive ingredients in za'atar. Coming from the sumac bush which is native to the Middle East, the berries that are produced, are then dried and ground creating sumac spice.

    Sumac is a great option if you dont have fresh citrus. Add a sprinkle to vinaigrettes or on top of salads.

    Turmeric: Also known as the “poor man's saffron”, turmeric has been dated back nearly 4000 years. Used to color clothing, makeup and of course food. Turmeric has an earthy flavor and can be added to just about any recipe including soups, as a spice rub for proteins and vegetables and even added to drinks.

    Za'atar: A blend of spices including thyme, oregano, sumac and sesame seeds, though there are different varieties available. za'atar has an addictive and earthy flavor and is versatile enough to garnish dishes,  sprinkle on breads, marinated meats, roasted potatoes and added to salad dressings.

    The Ultimate Mediterranean Diet Shopping List

    · 2 Comments


    Say hello to fresh and vibrant ingredients as you embark on your journey into the world of the Mediterranean Diet! This comprehensive guide includes a printable PDF that offers a selection of nourishing, wholesome options, all conveniently listed here. This is the only shopping list you need to start eating the Mediterranean Diet!

    The ultimate Mediterranean Diet shopping list including a free printable PDF.
    [feast_advanced_jump_to]

    Mediterranean Diet Shopping List

    I often get asked about how to start eating Mediterranean because year after year, the Mediterranean Diet has been ranked #1 as the best diet for overall longevity.

    If you are new to the Mediterranean Diet and are looking for an easy way to start eating Mediterranean, this printable Mediterranean shopping list is the perfect way to start!

    The ultimate Mediterranean shopping list to start eating Mediterranean.

    How To Eat Mediterranean?

    Eating the Mediterranean diet is all about incorporating fresh, wholesome ingredients. Such as fresh vegetables, lean proteins such as fish and chicken and seasonings that are full of bold and vibrant spices.

    The Mediterranean Diet encompasses a rich array of flavors and traditions that spans the diverse regions bordering the Mediterranean Sea. Mediterranean cuisine expands far past the more well known Italian and Greek cuisines, but also includes Turkey, Lebanon, Morocco and Spain, just to name a few.

    Below is a complete list of ingredients to add to your Mediterranean shopping list, with ingredients broken down by each category.

    Vegetables

    • Arugula 
    • Beets (with beet greens): Save the beet greens and saute as you would spinach.
    • Bell Peppers
    • Broccoli , broccolini , broccoli rabe
    • Cauliflower
    • Chard (Rainbow and Swiss Chard): Save the beautiful chard stems and chop them up and saute them in this orechiette pasta recipe.
    • Cucumber (Persian): If you can't find Persian cucumbes, look for English cucumbers.
    • Eggplant
    • Fennel
    • Garlic
    • Green Beans
    • Lacinato kale
    • Onions, shallots
    • Potatoes (Yukon and Sweet)
    • Spinach
    • Summer squash
    • Winter Squash (Acorn, butternut, kabocha)
    • Zucchini

    Fruits

    • Berries (Blueberries, strawberries, raspberries)
    • Citrus (lemons, orange,)
    • Figs
    • Tomatoes (cherry, heirloom, roma)
    • Stone fruit (nectarines, peaches, plums)
    • Melons (cantaloupe, honeydew, watermelon)
    • Pomegranate

    Proteins

    • Branzino (also called sea bass)
    • Chicken (thighs, breast, and/or boneless/skinless)
    • Clams
    • Lamb (cubed, ground)
    • Mussels
    • Wild Salmon
    • Shrimp

    Dairy and Eggs

    • Eggs (Free range or local, if possible)
    • Feta cheese, in brine
    • Halloumi cheese
    • Labneh
    • Mozzarella
    • Parmigiano Reggiano: Save the rinds and add them to tomato sauces and pasta fagioli soup).
    • Sheep’s milk cheese (Manchego, pecorino)
    • Low fat yogurt (Greek and regular)

    Oils and Fats

    • Avocado oil
    • Extra Virgin Olive Oil
    • Ghee
    • Grape seed oil

    Grains and Pulses

    • Beans (Garbanzo, white beans, gigande beans)
    • Basmati Rice
    • Couscous
    • Farro
    • Jasmine Rice
    • Orzo
    • Pasta (linguini, bucatini, penne rigate or your favorite shape)
    • Pearl couscous
    • Quinoa
    • Lentils (Red, green and black)

    Pantry Staples

    • Canned tomatoes (diced, puréed, whole)
    • Capers
    • Low sodium stock (chicken, vegetable)
    • Olives (castalveltrano, kalamata)
    • Tahini: Fantastic for tahini dip and as a salad dressing.
    • Tomato Paste
    • Vinegar (apple cider, balsamic, red wine)

    Fresh Herbs

    • Cilantro
    • Dill
    • Mint
    • Green Onions
    • Oregano
    • Parsley
    • Rosemary
    • Thyme

    Nuts and Seeds

    *Tip: Store the nuts and seeds in the freezer to last longer!

    • Almonds (whole, sliced, slivered)
    • Hazelnuts
    • Pine Nuts
    • Pistachios 
    • Sesame seeds
    • Walnuts

    Specialty Items

    • Aged balsamic
    • Harissa
    • Orange blossom water
    • Persian dried limes
    • Pomegranate molasses
    • Preserved lemons
    • Rose water
    • Saffron

    Halibut Piccata

    · 4 Comments

    With just a few ingredients and less than 20 minutes, you can bring this delicious Halibut Piccata right to the table! The tangy lemon and caper sauce perfectly balances the mild flavor of the halibut and coats the fish beautifully. Add your favorite side dish and you have an easy and healthy weeknight dinner that everyone will love!

    Halibut piccata recipe in a white wine and caper sauce.
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    About This Recipe

    Halibut Piccata is a surprisingly simple dish that brings the light, flaky texture of halibut together with the savory flavors of lemon, capers, and white wine. This dish has roots in Italian cuisine, where the term "piccata" traditionally refers to serving meat or fish in a sauce containing lemon, butter, and capers; like the classic Chicken Piccata. The halibut has a mild flavor and meaty texture, perfect for the bright flavors of the sauce.

    Serve this Halibut Piccata recipe with a side of Grilled Potato Salad, Roasted Broccolini with Pesto, or Cherry Tomato Pasta with Garlic and Basil to bring it all together!

    📋 Ingredients

    Ingredients for halibut piccata, including lemon, white wine and capers.
    • Halibut Fillets: You can use either fresh or frozen halibut fillets for this recipe. If you use frozen ones, thaw them in the fridge overnight.
    • Olive Oil: Use good quality olive oil to sautè the fish.
    • Garlic: Minced garlic will give the Piccata sauce a delicious aroma. Look for garlic cloves that are tight on the bulb, which will be fresher.
    • White Wine: Use a dry white wine wine Pinot Grigio, Sauvignon Blanc or Chardonnay.
    • Lemon: Fresh lemon juice is recommended for the best tangy flavor.
    • Unsalted Butter: Butter is essential in the Piccata sauce, which helps the sauce emulsify and thicken slightly
    • Capers: Capers are small, green, pickled flower buds with a tangy, lemony flavor that adds a burst of flavor to the sauce. Have extra? Add some to this Kale Pasta with Olives.
    • Parsley: Fresh minced parsley leaves will not only give a pop of vibrant color to the dish but also gives a fresh aroma to the whole dish.

    See recipe card for full information on ingredients and quantities.

    🍋 Substitutions and Variations

    1. White Fish: If halibut is not available, you can use other firm white fish like cod, sea bass, or tilapia for a similar texture and flavor profile. If the fish is thinner, reduce the cooking time.
    2. Wine: If you prefer not to use white wine, you can substitute it with chicken or vegetable broth, or a mixture of broth with a splash of white wine vinegar.
    3. Herbs: While parsley is traditional, feel free to experiment with other fresh herbs like dill or basil for a different flavor.
    4. Lemon Zest: For an extra lemony zing, add lemon zest along with the lemon juice to enhance the citrus flavor in the sauce.
    5. Add Spice: Add a pinch of red pepper flakes to the sauce for a subtle heat that contrasts nicely with the tangy lemon and capers.
    6. Creamy Sauce: Mix in a splash of heavy cream or full-fat coconut milk to the sauce for a richer, creamier texture.

    ⏲️ Instructions

    Sear the seasoned halibut filets in olive oil, on the first side.

    Step 1. Season the halibut on both sides and bring a medium skillet to medium-high heat with 1 tablespoon of olive oil.

    Sear the halibut filets until deeply golden on both sides.

    Step 2. Once hot, sear the halibut on the first side for 4-5 minutes, until golden brown, then sear the other side for another 3-4 minutes. Once done, remove from the skillet and set aside.

    Saute chopped garlic in olive oil until lightly golden.

    Step 3. In the same skillet, add the 2 tablespoons of olive oil and chopped garlic and saute for 1 minute until fragrant.

    Add fresh lemon juice to the piccata sauce after sautéing the garlic.

    Step 4. Pour in the white wine and scrape up any leftover bits from the bottom of the skillet. Let the wine reduce, then add the lemon juice.

    Add butter to the piccata sauce.

    Step 5. Add the butter and continue simmering for another 1-2 minutes until the butter melts, creating a sauce.

    Add wine and lemon juice to the butter sauce.

    Step 6. Bring the sauce up to a simmer to slightly thicken.

    Baste the seared halibut with the lemon butter sauce.

    Step 7. Add the halibut back into the sauce. Use a spoon to baste the sauce onto the halibut for another minute.

    Add capers and chopped parsley to the halibut piccata.

    Step 8. Lower the heat to medium and add the capers and chopped parsley and continue simmering for another minute, then serve.

    📍 Recipe Tips

    • Pat the fish dry with paper towels, it will help the seasonings stick better.
    • If your sauce is too thin, let it simmer for a few more minutes to reduce. If it's too thick, add a splash of water or broth until you reach the desired consistency.
    • Adjust the time as needed. Thinner fillets will need less cooking time and thicker halibut fillets may need longer.
    Halibut piccata with lemon, white wine and capers.

    Recipe FAQs

    Can I use frozen halibut for this recipe?

    Yes, you can use frozen halibut. Ensure that it's fully thawed and patted dry before you begin cooking to achieve the best texture and flavor.

    How do I know when the halibut is cooked through?

    Halibut is done when it flakes easily with a fork and appears opaque throughout. The internal temperature should reach 145°F (62°C) if you're using a thermometer.

    How can I prevent the fish from sticking to the pan?

    Ensure the pan is hot before adding the oil and the fish. Use a non-stick skillet or a well-seasoned cast iron skillet and don't move the fish around too much after placing it in the pan.

    Serving Suggestions

    Serve alongside a crisp, green Arugula Pear Salad with Parmesan Vinaigrette or a comforting Potato Leek Gratin to contrast the tangy piccata sauce. These Mediterranean Roasted Vegetables would also be a great addition!

    Similar Recipes

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

    Recipe for halibut piccata with white wine, butter and capers.
    Print Recipe
    5 from 4 votes

    Halibut Piccata

    With just a few ingredients and less than 20 minutes, you can bring to the table this delicious Halibut Piccata. The tangy lemon and caper sauce perfectly balances the mild flavor of the halibut fish fillets.
    Prep Time5 minutes
    Cook Time15 minutes
    Total Time20 minutes
    Course: Main Course
    Cuisine: Italian
    Keyword: easy halibut piccata, fish piccata, halibut piccata
    Servings: 2 people
    Calories: 498kcal
    Author: Samantha Ferraro

    Ingredients

    • 2- 6 ounce halibut fillets
    • 1 teaspoon Kosher salt
    • Freshly ground black pepper
    • 3 tablespoons olive oil divided
    • 3 garlic cloves finely chopped
    • ½ cup white wine such as Pinot Grigio
    • Juice of 1 lemon
    • 3 tablespoons unsalted butter
    • 3 tablespoons capers
    • 2 tablespoons finely chopped parsley leaves

    Instructions

    • Pat the halibut fillets dry with paper towels and season with salt and pepper on all sides.
    • Bring a medium sized skillet to medium-high heat and drizzle 1 tablespoons of olive oil. Once hot, sear the halibut on the first side for 4-5 minutes, until deeply golden brown, then flip over and sear the other side for another 3-4 minutes. Once done, remove from the skillet and set aside.
    • In the same skillet, add the remaining 2 tablespoons of olive oil and chopped garlic and saute for 1 minute until fragrant and just turning golden.
    • Pour in the white wine and use a spatula to scrape up any leftover bits from the bottom of the skillet. Let the wine reduce for another minute.
    • Next, add the fresh lemon juice and butter and continue simmering for another 1-2 minutes until the butter melts, creating a sauce.
    • Bring the sauce up to a simmer and nestle the halibut back into the sauce. Use a spoon to baste the sauce onto the halibut for another minute.
    • Lower the heat to medium and add the capers and chopped parsley and continue simmering for another 30 seconds to 1 minute.
    • Once done, serve the halibut with piccata sauce and extra lemon, if desied.

    Notes

      •  Pat the fish dry with paper towels, it will help the seasonings stick better.      
      • It's important to use fresh and good quality ingredients for the best flavors.
      • Add the parsley as a garnish after plating to maintain its vibrant color and fresh flavor.
      • Check the halibut closely. Thinner fillets will need less cooking time and thicker halibut fillets may need longer.
      • For another Seafood recipe with an Italian Spin, try my Halibut Piccata or my Lemon Butter Lingcod. If it's a Shrimp dish you want try my Tuscan Shrimp Pasta.

    Nutrition

    Calories: 498kcal | Carbohydrates: 4g | Protein: 22g | Fat: 40g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 1579mg | Potassium: 564mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 618IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 1mg

    Steak Crostini with Boursin Cheese

    · 4 Comments

    This irresistible steak crostini is a delightful appetizer with minimal ingredients yet packs big flavors! Crisp baguette slices are layered with creamy Boursin cheese and a tender slice of filet mignon. A final drizzle of herb oil brings a burst of freshness to each bite.

    Steak crostini layered with creamy boursin cheese and garnished with herb oil.
    [feast_advanced_jump_to]

    About This Recipe

    This steak crostini is an impressive yet easy appetizer that uses just a handful of ingredients and is full of big flavors! Crisp crostini is topped with a spread of creamy Boursin cheese and layered with slices of perfectly seared filet mignon.

    A final drizzle of herb oil cuts through the richness of the steak and cheese and brightens up all the flavors for the perfect bite! The combination of the savory and creamy soft cheese with the buttery filet is so delicious, you won't be able to stop at just one! For another wonderful appetizer try my Caramelized Onion Dip.

    📋 Ingredients

    Ingredients for steak crostini, including boursin cheese, garlic and fresh herbs.
    • Steak: Filet mignon is used in this recipe because it is so tender and easy to take a bite of on top of crostini. You can also sear a New York strip, which will have great flavor.
    • Baguette: Look for a good quality French baguette.
    • Boursin Cheese: This is a creamy French cheese that is generously flavored with herbs and garlic. You can often find Boursin cheese in most grocery stores. Tip: Buy an extra box for Boursin stuffed mushrooms!
    • Fresh Herbs: To add a layer of freshness to the rich bite, chop up tender herbs such as parsley and chives and mix with olive oil. You can also use fresh cilantro or basil.

    See recipe card for full information on ingredients and quantities.

    🍋 Substitutions and Variations

    • Different Steak Cuts: Instead of filet mignon, use New York strip or grilled Tomahawk for a more meaty and rich flavor.
    • Cheese: Instead of Boursin cheese, spread ricotta or burrata onto the crostini. If you're able to find stracciatella, which is what's inside a ball of burrata, that would be a delicious option as well.
    • Switch Up the Garnish: Instead of herb oil, garnish the steak crostini with a drizzle of sweet aged balsamic or passion fruit chimichurri for a fun twist.
    • Toast or Grill the Bread: Toast the sliced baguette in a dry skillet until golden brown. You can also toast the bread slices in the oven at 350 degrees Fahrenheit for 5-6 minutes until golden brown.

    ⏲️ Instructions

    Season the filet mignon with salt and pepper on all sides.

    Step 1: Dry the steaks with paper towels and season with salt and pepper all over.

    Place the filet steaks on a plate and let them rest for at least 5 minutes before slicing.

    Step 2: Sear the steaks in a hot skillet drizzled with olive oil, for 4-5 minutes per side, until the outside is charred. Then remove and set aside.

    Toast crostini in a dry skillet until toasted and lightly golden brown.

    Step 3: Toast the sliced baguette in a dry skillet until golden brown and crisp.

    Slice the filet mignon steaks against the grain.

    Step 4: Once the steaks have rested for at least 5 minutes, slice the filet into thin slices, against the grain.

    Spread a layer of boursin cheese onto the crostini.

    Step 5: Spread a thin layer of Boursin cheese onto each crostini.

    Top the steak crostini with a dollop of herb oil.

    Step 6: Lay a slice of steak on top of the Boursin and garnish with a dollop of herb oil and flaky sea salt.

    📍 Recipe Tips

    • Dry the Meat: Dry the steaks well with paper towels, this will make sure the steaks get a good sear.
    • Rest the Filet: Once the steaks are done cooking, let the meat rest for at least 5 minutes before slicing.
    • Bring the Boursin Cheese to Room Temperature: Leave the Boursin cheese on the counter at room temperature for at last 30 minutes. This will make the cheese creamier and easier to spread onto the crostini.
    Steak crostini topped with herb oil.

    Recipe FAQs

    Can you use different cuts of steak?

    Yes, filet mignon will be the most tender but you can also use a New York strip or ribeye steak for a more rich flavor.

    Is there a substitute for Boursin cheese?

    If Boursin cheese is not available, substitute with creamy goat cheese or ricotta cheese. You can also mix in roasted garlic and chopped herbs to mimic the flavors of Boursin cheese.

    Serving Suggestions

    • Wine Pairing: Serve the steak crostini with a bold red wine such as Cabernet Sauvignon or Merlot that will compliment the rich flavors of the steak and Boursin cheese.
    • Appetizer Pairings: Serve the steak crostini with other appetizers such Spanish clams in Green Sauce or a Chilled Seafood Platter.

    More Appetizers 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.

    Steak crostini with creamy boursin cheese and herb oil.
    Print Recipe
    5 from 2 votes

    Steak Crostini with Boursin

    This irresistible steak crostini is layered with creamy Boursin cheese, slices of perfectly seared filet mignon and finished with a vibrant herb drizzle.
    Prep Time10 minutes
    Cook Time10 minutes
    Resting5 minutes
    Total Time25 minutes
    Course: Appetizer
    Cuisine: American, Mediterranean
    Keyword: steak appetizer, steak crostini, steak crostini with boursin
    Servings: 8 servings
    Calories: 238kcal
    Author: Samantha Ferraro

    Equipment

    Ingredients

    • 8 ounces filet mignon
    • 1 teaspoon Kosher salt
    • Freshly ground black pepper
    • 1 tablespoon neutral oil such as avocado or vegetable oil
    • ½ baguette sliced into ½ inch slices
    • 3 ounces Boursin cheese about half of the package
    • 2 tablespoons finely chopped parsley
    • 2 tablespoons finely chopped chives
    • 1 garlic clove grated or finely chopped
    • ¼ cup olive oil
    • Flakey sea salt for garnish
    US Customary - Metric

    Instructions

    • Bring the steak to room temperature and pat dry with paper towels. Season the filet mignon with salt and pepper, gently patting it down so the seasonings stick to the steak.
    • Place a medium sized cast iron skillet to high heat and pour neutral oil in Once hot, sear the steaks for 4-5 minutes on the first side, then flip over and continue cooking for another 3-4 minutes, until the steaks form a deep crust. Reduce the time by 1-2 minutes for a thinner filet.
    • Once the steaks are seared, remove them to a plate and let the steaks rest for at least 5 minutes before slicing. Once ready, slice the steak into thin slices against the grain.
    • Toast the sliced baguette in a dry skillet until golden brown. You can also toast the bread slices in the oven at 350 degrees Fahrenheit for 5-6 minutes until golden brown.
    • For the herb oil, add the chopped parsley, chives, grated garlic and olive oil to a bowl and stir to combine.
    • To assemble, spread a thin layer of Boursin cheese into each crostini and top with a slice of filet and a drizzle of herb oil. Garnish with flakey sea salt over the top and serve immediately.

    Notes

      • Dry the Meat: Dry the steaks well with paper towels, this will make sure the steaks get a good sear.
      • Rest the Filet: Once the steaks are done cooking, let the meat rest for at least 5 minutes before slicing.
      • For another quick impressive appetizer try my Pan Con Tomate with Jamón.
      • Bring the Boursin Cheese to Room Temperature: Leave the boursin cheese on the counter at room temperature for at last 30 minutes. This will make the cheese creamier and easier to spread onto the crostini.
      • Toast or Grill the Bread: Toast the sliced baguette in a dry skillet until golden brown. You can also toast the bread slices in the oven at 350 degrees Fahrenheit for 5-6 minutes until golden brown.
      • Try this Grilled Flank Steak and Vegetables.
      •  
    •  
    •  

    Nutrition

    Calories: 238kcal | Carbohydrates: 8g | Protein: 7g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 31mg | Sodium: 468mg | Potassium: 115mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 227IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg

    Roasted Tomato Soup with Ricotta Parmesan Matzo Balls

    · 10 Comments

    This delicious roasted tomato soup with ricotta parmesan matzo balls is an Italian inspired twist for Passover matzo ball soup, that everyone will love.

    Roasted tomato soup with ricotta matzo balls and garnished with a parmesan crisp.
    [feast_advanced_jump_to]

    Passover Matzo Ball Soup with an Italian Twist

    There is nothing like a lemony matzo ball soup, classic and with a pop of freshness. But this roasted tomato soup with ricotta matzoh balls may be my new favorite to date.

    You may know that I come from a multicultural family and we incorporate that into our lives and celebrations as well. Ashkenazi and Sephardic, Hawaii and Southern California with an Italian twist all influence my recipes and It keeps things interesting and delicious!

    So with that, I wanted to combine our heritages and our cultures into one deliciously comforting bowl of matzo ball soup.

    About this Recipe

    The base of this matzo ball soup recipe is tomato soup. Tomatoes, peppers and carrots are all roasted together until caramelized and sweet. And after a quick blend, this simple tomato soup is ready.

    But it's the cheesy Parmesan matzo balls that really make an impact! The matzo ball mixture is stirred with creamy ricotta and savory Parmesan cheese that create the lightest and fluffiest matzoh ball. And to take this ove the time, the tomato soup is garnished with a savory and cheesy Parmesan crisp.

    Now how good does that sound?

    Ingredients

    Ingredients for roasted tomato soup with matzo balls, including matzo meal, ricotta cheese, vegetables and stock.
    • Vegetables: Carrots, red bell peppers, and tomatoes are the base ingredients to make the tomato matzo ball soup.
    • Matzo Meal: Matzo meal is the key ingredient to make Matzo balls. You can also grind you own Matzo in a food processor until fine consistency.
    • Ricotta Cheese: This gives the matzo balls a light texture. Use good quality full fat ricotta for the best flavor.
    • Vegetable Stock: Essential to give flavor and seasoning to the soup. You can use homemade stock or your favorite jarred low-sodium stock.
    • Parmesan Cheese: Parmesan will give the Matzo balls a nutty and umami cheesy flavor that will pair perfectly with the tomato soup.
    • Fresh Herbs: Fresh basil and parsley will give the Matzo balls a delicious herby aroma.

    See recipe card for full information on ingredients and quantities.

    🍋 Substitutions and Variations

    • Bell Peppers: You can use jarred roasted peppers instead of fresh peppers to cut down the cooking time.
    • Cheese: For a stronger flavor, add Pecorino cheese instead of Parmesan.
    • Herbs: Add other herbs to the mixture, such as thyme or oregano.

    ⏲️ Instructions

    Roast the tomatoes and peppers until tender and cooked through.

    Step 1. Roast the vegetables until soft and tender.

    Blend the roasted tomato soup in a blender until smooth.

    Step 2. Let the cooked vegetables cool slightly and add to a blender with stock and blend until smooth.

    Whisk the eggs with ricotta nand oil until well combined.

    Step 3. In a medium bowl, whisk the eggs, olive oil and ricotta cheese together.

    Mix the matzo ball mixture together until well combined.

    Step 4. Add the matzo meal, Parmesan, fresh herbs, baking powder, salt and pepper and mix until combined.

    Place the matzo balls into a pot of boiling water and cook for 30 minutes.

    Step 5. Form into medium sized balls and add them to boiling water.

    Cook the matzo balls in boiling water until plump.

    Step 6. Cook until matzah balls float to the top, about 30 minutes.

    Form the grated Parmesan into a uniform circle on a lined baking sheet.

    Step 7. Place a heaping tablespoon or two of grated Parmesan cheese onto the lined baking sheet and lightly press down.

    Bake the parmesan crisps in the oven until golden and crisp.

    Step 8. Bake for about 5 minutes until the cheese melts and edges are slightly crispy. Once done, remove from oven and allow Parmesan chips to cool before removing.

    Cheesy matzo balls in roasted tomato soup with basil and Parmesan.

    📍 Recipe Tips

    • Make Tomato Soup Ahead: Roast, blend and chill the tomato soup ahead of time up to 3 days in advance. Or freeze the soup for up to 3 months.
    • Make Matzo Balls Ahead: Mix, roll, cook and chill the matzo balls and keep in an airtight container in the fridge for up to 3 days in advance. When ready, reheat the matzoh balls in the soup until warmed through.
    • Keep Matzo Balls Separate: When making matzoh ball soup, boil the matzo balls in a seperate pot adn then add them to the soup when ready.

    Recipe FAQs

    How can I store and reheat leftovers?

    Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it on the stove over medium heat until thoroughly warm. The ricotta matzo balls can be stored separately in the refrigerator and added to the soup when reheating to maintain their texture.

    Can I freeze the soup?

    Yes, the tomato soup can be frozen in airtight containers or freezer bags for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove.

    Serving Suggestions

    If serving a dairy or parve main dish for Passover, here are a few suggestions.

    Serve herb crusted salmon as a main alongside jeweled cauliflower rice with dates and pomegranate. And end the meal with sweet matzo crisp served over vanilla ice cream.

    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.

    Roasted tomato soup with cheesy matzo balls and basil.
    Print Recipe
    5 from 11 votes

    Roasted Tomato Soup with Ricotta Parmesan Matzo Balls

    This delicious roasted tomato soup with ricotta parmesan matzo balls is an Italian inspired twist for Passover matzo ball soup, that everyone will love.
    Prep Time30 minutes
    Cook Time30 minutes
    Total Time1 hour
    Course: Appetizer, Main Course, Soup
    Cuisine: Italian, Jewish
    Keyword: ricotta matzo balls, tomato matzo ball soup
    Servings: 4 servings
    Calories: 464kcal
    Author: Samantha Ferraro
    Cost: $15

    Ingredients

    Tomato Soup

    Ricotta Matzah Ball Ingredients:

    Garnish:

    US Customary - Metric

    Instructions

    Tomato Soup

    • Preheat oven to 400° Fahrenheit and line a baking sheet with foil. Add tomatoes, peppers, carrots and garlic and toss with salt and olive oil.
    • Roast vegetables until soft and tender, for about 40 minutes. Once done, remove from oven and let cool long enough to handle. Then remove seeds and charred thick peel from the peppers and discard.
    • Once vegetables are cool enough, add everything to a blender or food processor and blend until smooth. You may want to add a bit of the stock to help thin it out, then transfer to a small pot with the rest of the stock and bring to a simmer. Taste for seasoning and adjust.

    Ricotta Matzo Balls

    • In a medium sized bowl, whisk the eggs, olive oil and ricotta cheese together. Add the matzo meal, Parmesan, fresh herbs, baking powder, salt and pepper and give everything a good mix until just combined and form into medium sized balls. Add to boiling water and cook until matzah balls float to the top, about 30 minutes.

    Parmesan Chip

    • Leave oven at 400° Fahrenheit and line a baking sheet with parchment or a silpat. Place a heaping tablespoon or two of grated Parmesan cheese onto the lined baking sheet and lightly press down so it’s in a circle and finish with the rest of the grated cheese.
    • Bake for about 5-7 minutes until the cheese melts and edges are slightly crispy. Once done, remove from oven and allow Parmesan chips to cool before removing.

    To Serve

    • Ladle tomato soup into bowls and add 2-3 icotta matzo balls. Garnish each bowl with a Parmesan chip, fresh basil and a good drizzle of olive oil.

    Notes

      • Make Tomato Soup Ahead: Roast, blend and chill the tomato soup ahead of time up to 3 days in advance. Or freeze the soup for up to 3 months.
      • Make Matzo Balls Ahead: Mix, roll, cook and chill the matzo balls and keep in an airtight container in the fridge for up to 3 days in advance. When ready, reheat the matzoh balls in the soup until warmed through.
      • Keep Matzo Balls Separate: When making matzoh ball soup, boil the matzo balls in a seperate pot adn then add them to the soup when ready.
    Yields 12 matzo balls

    Nutrition

    Calories: 464kcal | Carbohydrates: 49g | Protein: 23g | Fat: 20g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 188mg | Sodium: 818mg | Potassium: 1109mg | Fiber: 6g | Sugar: 11g | Vitamin A: 9316IU | Vitamin C: 109mg | Calcium: 357mg | Iron: 3mg

    Butternut Squash and Pear Soup

    · 1 Comment

    Smooth and creamy, this easy butternut squash and pear soup is infused with warm spies of ginger and cinnamon and finished with a decadent swirl of heavy cream.

    Creamy pear and roasted butternut squash soup topped with fresh thyme.
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    About This Recipe

    This simple butternut squash and pear soup is smooth creamy and uses just a handful of wholesome ingredients. Sweet butternut squash and juicy pears roast until tender and caramelized and blended with warm spices of ginger and cinnamon.

    And a final swirl of heavy cream gives the squash and pear soup the perfect luxurious finish, creating a velvety texture that will have you coming back for seconds.

    📋 Ingredients

    Ingredients for butternut squash and pear soup, including shallots, garlic and spices.
    • Butternut Squash: Many stores have prepped butternut squash, which makes the prep even quicker! Or you check out my butternut squash pasta recipe that shows how to break down a butternut squash.
    • Pears: Red Anjou pairs are sweet and juicy and caramelize nicely when roasted. Don't worry about peeling, it well be blended up into the soup.
    • Spices: Turmeric, cinnamon and ground ginger are all warm spices that pair well with the earthy butternut squash and sweet pears.
    • Vegetable Stock: Look for a low sodium stock to control the amount of salt added.
    • Heavy Cream: This gives the soup a velvety consistency. You can also substitute with full fat coconut milk.

    See recipe card for full information on ingredients and quantities.

    🍋 Substitutions and Variations

    • Dairy Free: Instead of heavy cream, swirl in full fat coconut milk.
    • Other Fruit: Instead of red Anjou pears, use sweet pink lady apples or green Anjou pears.

    ⏲️ Instructions

    Add cubed butternut squash, pears and thyme onto a baking sheet and drizzle with olive oil.

    Step 1. Add the cubed butternut squash, pears and thyme to a baking sheet and coat with olive oil.

    Roast the butternut squash and pears until fork tender.

    Step 2. Roast the squash and pears until incredibly tender, for about 40 minutes.

    Saute the spices with the sauteed shallots.

    Step 3. Meanwhile, bring a medium sized soup pot to medium heat and sauté the chopped shallot, garlic and spices in olive oil.

    Pour vegetable stock into the soup pot with the roasted squash and pears.

    Step 4. Once the squash and pears are done, remove the thyme and add everything else to the pot. Pour in the vegetable stock.

    Blend the squash soup with an immersion blender until completely smooth.

    Step 5. Blend the butternut squash soup until smooth by using an immersion blender or blender.

    Add heavy cream to the squash and pear soup.

    Step 6. Pour in heavy cream and stir the cream into the soup. Taste for seasoning and adjust as needed.

    📍 Recipe Tips

    • Sauté the Spices: Add the spices to the oil when sautéing, to wake up all of the flavors.
    • Roast to Fork Tender: When roasting the squash and pears, use a fork to check for tenderness. The fork should go through easily, ensuring a smooth texture.
    • Freeze the Soup for Later: Soup freezes very well! Store the soup in resealable plastic bags and lay flat and freeze.
    Creamy pear and butternut squash soup topped with fresh thyme.

    Recipe FAQs

    Does butternut squash need to be peeled for soup?

    Yes, take the time to peel the butternut squash before blending into a soup. The peel is thick and can make the soup gritty.

    How do you make butternut squash soup creamy?

    Roast the squash until fork tender and cooked all the way through. Once done, blend with stock and add heavy cream for a velvety smooth finish.

    Serving Suggestions

    Serve the pear and squash soup alongside a hearty kale and citrus salad or as an appetizer before serving roast chicken with fennel.

    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.

    Creamy butternut squash and pear soup.
    Print Recipe
    5 from 1 vote

    Butternut Squash and Pear Soup

    Smooth and creamy, this easy butternut squash and pear soup is infused with warm spies of ginger and cinnamon and finished with a decadent swirl of heavy cream.
    Prep Time10 minutes
    Cook Time55 minutes
    Total Time1 hour 5 minutes
    Course: Soup
    Cuisine: American
    Keyword: butternut squash and pear soup, creamy butternut squash soup, pear soup, squash and pear soup
    Servings: 4 servings
    Author: Samantha Ferraro

    Equipment

    Ingredients

    Roasted Squash and Pears

    Soup

    US Customary - Metric

    Instructions

    • Preheat the oven to 425 degrees Fahrenheit.
    • Add the cubed squash, pears, salt and pepper and thyme to a baking sheet and toss with olive oil until everything is evenly coated.
    • Roast the squash and pears for 40 minutes until the squash and pears are tender and cooked through.
    • Meanwhile, bring a soup pot to medium heat and drizzle with olive oil.
    • Once hot, add the diced shallot and sauté for 2-3 minutes until softened but not caramelized.
    • Add the chopped garlic and spices and sauté for another minute until fragrant.
    • Once the squash and pears are done, remove the thyme stems and discard. Add the roasted squash and pears to the pot and pour in the vegetable stock and simmer the soup for 10-15 minutes, so all the flavors come together.
    • Turn off the heat and use an immersion blender (or you can ladle the soup into a blender) and blend until completely smooth.
    • Pour the heavy cream in and give the soup a good stir. Taste for seasoning and adjust as needed.
    • Serve the soup in bowls and garnish with a drizzle of olive oil and fresh thyme leaves.

    Notes

    • Saute the Spices: Add the spices to the oil when sauteing, to wake up all of the flavors.
    • Roast to Fork Tender: When roasting the squash and pears, use a fork to check for tenderness. The fork should go through very easy, this will ensure a smooth soup.
    • Freeze the Soup for Later: Soup freezes very well! Store the soup in resealable plastic bags and lay flat and freeze.