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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.
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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

· 3 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.
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5 from 3 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.
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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.
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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

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Creamy butternut squash and pear soup.
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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.

Panko Crusted Halibut

· 2 Comments

You only need a few simple ingredients and 20 minutes to make this delicious panko crusted halibut, with a crunchy exterior and a perfectly flaky interior. It combines the lightness of fresh halibut, with the aromatics of pesto, lemon, and parsley, and the crispy texture of panko breadcrumbs.

Baked panko crusted halibut with pesto and served with sauteed broccoli on the side.
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About This Recipe

Halibut is known for its delicate flavor and meaty texture and it goes perfectly with the crunchy, golden crust. This baked panko crusted halibut is a fantastic choice for an easy weeknight dinner that feels like a special occasion. It has the perfect contrast between the soft, tender fish and its crispy exterior and layered with the incredible aromas of basil pesto, parsley, and Parmesan cheese.

This baked halibut recipe is incredibly easy to make and ready in just 20 minutes! Serve it alongside Pesto Broccolini, Creme Fraiche Mashed Potatoes with Roasted Garlic, and Garlic Rosemary Challah for a perfect meal.

📋 Ingredients

Ingredients for panko crusted halibut, including pesto, Parmesan cheese, olive oil and fresh parsley.
  • Halibut fillets: You can use either fresh or frozen halibut fillets for this recipe. If you want to use frozen ones, thaw the fish overnight in the fridge.
  • Basil Pesto: Pesto is a versatile Italian sauce made with basil leaves, olive oil, Parmesan cheese, garlic, and pine nuts. Buy it jarred or make your own Basil Almond Pesto.
  • Parsley: Fresh parsley works best for this recipe, because of its fresh aroma and delicate flavor. If parsley isn't available, add fresh thyme leaves to the panko mixture.
  • Panko breadcrumbs: Panko are Japanese breadcrumbs and they are chunkier and crispier than regular breadcrumbs. You can use them on any kind of veggie, seafood, or meat, like this Chicken Katsu.
  • Parmesan cheese: Parmesan adds a subtle nuttiness and will help the crust brown beautifully.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Halibut: Can't find halibut? Try using cod or haddock or cod for similar flaky textures.
  • Gluten-Free: For a gluten-free option, use gluten-free panko breadcrumbs.
  • Dairy-Free: Nutritional yeast or vegan parmesan can be used as a dairy-free alternative. Also, make sure to buy a vegan pesto.
  • Herbed Crust: Mix in dried Italian herbs or fresh dill with the panko breadcrumbs for an aromatic twist, similar to this Herb Crusted Salmon.
  • Spicy Kick: Add crushed red pepper flakes or a pinch of cayenne pepper to the breadcrumb mixture for a bit of heat.
  • Lemon-Pepper Crust: Incorporate lemon zest and cracked black pepper into the panko breadcrumbs for a citrusy flavor profile.

⏲️ Instructions

Season the halibut filets with salt and pepper on both sides.

Step 1. Season the halibut fillets with salt and pepper.

Spread a layer of pesto on top of the halibut filets.

Step 2. Spread a layer of basil pesto on top of the fillets.

Layer the panko mixture on top of the pesto halibut and gently press down so the panko sticks.

Step 3. Mix the panko with Parmesan, olive oil, and parsley. Add on top of the fillets.

Bake the panko crusted halibut until the panko is lightly golden and crispy and the fish is just cooked through.

Step 4. Bake the halibut in the preheated oven for 10-12 minutes until the panko is golden brown and fish is cooked through.

📍 Recipe Tips

  • Pat the fish dry with paper towels, which will help the seasonings stick easily.
  • Use fresh and good quality ingredients for the best flavorful result.
  • Make handmade basil pesto in just 10 minutes to use in this and many more recipes.
  • Keep an eye on the halibut after 8-10 minutes. Thinner fillets will need less cooking time and thicker halibut fillets may need up to 15 minutes to cook.
Panko crusted halibut with pesto and served with roasted broccolini on the side.

Recipe FAQs

Can I make this recipe with frozen halibut?

Yes, you can use frozen halibut fillets. Just ensure the fish is fully thawed and patted dry before breading to avoid a soggy crust.

Can I prepare this dish ahead of time?

For the best texture, it's recommended to bread and bake the fish just before serving. However, you can mix the breadcrumb coating in advance.

Can I use this method with other types of fish?

Absolutely! This panko crust works well with many types of fish, like cod, or salmon. Make sure to adjust the cooking times for thickness.

Serving Suggestions

Serve this baked halibut with a light and fluffy quinoa salad or with roasted pesto broccolini for a balanced meal. For an easy weeknight dinner, you can serve it with a side of lemon orzo salad.

More Seafood Recipes to Try

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Baked pesto and panko crusted halibut.
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5 from 5 votes

Panko Crusted Halibut

This delicious panko crusted halibut with basil pesto has a crunchy golden crust and soft flaky interior. It's perfect for an easy weeknight dinner and impressive enough to serve when you have guests over for dinner.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American
Keyword: baked halibut, panko crusted halibut, pesto crusted halibut
Servings: 2 servings
Calories: 589kcal
Author: Samantha Ferraro

Equipment

Ingredients

US Customary - Metric

Instructions

  • Preheat the oven to 425 degrees Fahrenheit.
  • Dry the halibut well with paper towels and transfer to a parchment lined baking sheet.
  • Season the fish with salt and pepper and spread a tablespoon of the basil pesto onto each halibut filet.
  • In a small bowl, add the panko breadcrumbs, parmesan cheese, chopped parsley and olive oil and stir to combine.
  • Layer the panko mixture onto of the halibut, gently pressing down.
  • Bake the halibut for 10-12 minutes until the halibut is just cooked through and panko is lightly golden brown. Serve with lemon wedges and your favorite side dish.

Notes

    • Pat the fish dry with paper towels, which will help the seasonings stick easily.
    • Use fresh and good quality ingredients for the best flavorful result.
    • Make handmade basil pesto in just 10 minutes to use in this and many more recipes.
    • Keep an eye on the halibut after 8-10 minutes. Thinner fillets will need less cooking time and thicker halibut fillets may need up to 15 minutes to cook.
    • 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: 589kcal | Carbohydrates: 27g | Protein: 13g | Fat: 48g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Cholesterol: 25mg | Sodium: 2102mg | Potassium: 115mg | Fiber: 2g | Sugar: 3g | Vitamin A: 843IU | Vitamin C: 0.3mg | Calcium: 326mg | Iron: 2mg

Puff Pastry Cheese Straws with Tapenade

· 2 Comments

These savory puff pastry cheese straws are the perfect quick appetizer that's always a crowd pleaser! The savory cheese twists are layered with briny olive tapenade and grated Parmesan cheese and baked until crisp and perfectly golden brown.

Savory cheese puff pastry straws with olive tapenade.
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About This Recipe

If you're searching for a quick and easy appetizer that everyone will adore, you'll love this savory puff pastry treat! For another quick impressive appetizer try my Pan Con Tomate with Jamón or my Caramelized Onion Dip.

These puff pastry cheese straws are filled with the rich flavors of olive tapenade and generously coated with grated Parmesan cheese. The combination of flaky pastry, briny olive, and savory Parmesan creates a mouthwatering treat that's perfect to serve alongside an Italian cheese board or to dip into cool tzatziki.

📋 Ingredients

Ingredients for puff pastry straws, including Parmesan cheese, fresh thyme and olive tapenade.
  • Puff Pastry: Frozen puff pastry is a freezer staple. Thaw the pastry overnight in the refrigerator or leave on the counter for a half hour.
  • Tapenade: Look for a good quality imported olive tapenade for the best flavor or try something a bit different and make your own artichoke tapenade.
  • Parmesan Cheese: Grated parmesan cheese pairs well with the olive tapenade. You can also use pecorino cheese or Gruyere.
  • Fresh Thyme: Remove the leaves from the stems and crush the leaves with your fingers or give the leaves a rough chop with a knife before garnishing the pastry straws.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Different Cheeses: Instead of Parmesan cheese, substitute or combine Pecorino cheese or grated Gruyere.
  • Use Different Herbs: Instead of fresh thyme, use fresh oregano or finely chopped fresh rosemary. If fresh herbs aren't available, use up to 1 teaspoon of dried thyme or dried oregano.
  • Make it Spicy: Add a pinch of red pepper flakes or cayenne to either the tapenade layer or garnish for an added kick

⏲️ Instructions

Spread a thin layer of olive tapenade onto half of the puff pastry sheet.

Step 1. Roll out the puff pastry slightly and spread a layer of tapenade onto half of the pastry.

Layer grated Parmesan on top of tapenade.

Step 2. Add grated Parmesan cheese right on top of the tapenade layer.

Fold the other half of the puff pastry over the olive tapenade and seal the edges.

Step 3. Fold the pastry over and seal the edges. Gently press down so everything sticks.

Cut long strips into the puff pastry.

Step 4. Use a knife or pizza cutter to cut long strips into the pastry. It doesn't have to be perfect.

Twist the puff pastry into a spiral.

Step 5. Twist each pastry strip into a long spiral straw.

Brush egg wash onto each puff pastry twist.

Step 6. Place the twists onto a lined baking sheet and brush egg wash onto each puff pastry twist.

Top the puff pastry straws with grated Parmesan cheese.

Step 7. Garnish the puff pastry twists with another grating of Parmesan cheese and fresh thyme leaves.

Golden brown baked puff pastry straws.

Step 8. Bake the cheese straws at 400 degrees Fahrenheit for 20-22 minutes until golden brown.

📍 Recipe Tips

  • Look for puff pastry made with butter for the bst flavor.
  • Keep the puff pastry chilled until ready to use. Once thawed, don't leave it at room temperature to warm up too much.
  • To make ahead, follow instructions up until right before baking and freeze the pastry twists until ready to bake. Or once baked, let cool completely and keep in an air tight container or resealable bag. Then reheat the pastry straws in the oven until warmed through before serving.
Olive puff pastry twists with cheese.

Recipe FAQs

Can I freeze the unbaked cheese straws?

Yes! Arrange the raw cheese straws on a baking sheet, freeze until solid, then transfer to a freezer bag. When ready. bake directly from frozen until golden brown.

What's the best way to store leftover cheese straws?

Store the puff pastry straws in an airtight container or resealable bag at room temperature for up to two days. To re-crisp, warm the straws in the oven until warmed through.

Serving Suggestions

Add a batch of savory puff pastry boards to a simple cheese platter or Italian charcuterie board.

Instead of bread, dip the savory twists into a bowl of vegetarian pasta fagioli or creamy potato leek soup.

More Easy Appetizer Recipes

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Savory puff pastry cheese straws with olive tapenade.
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5 from 2 votes

Savory Puff Pastry Cheese Straws with Tapenade

These savory puff pastry cheese straws are a quick and easy appetizer filled with olive tapenade and generously coated in savory Parmesan cheese.
Prep Time15 minutes
Cook Time25 minutes
Thawing30 minutes
Total Time1 hour 10 minutes
Course: Appetizer
Cuisine: American, Mediterranean
Keyword: puff pastry cheese straws, puff pastry twists, savory puff pastry appetizer
Servings: 12 cheese straws
Calories: 122kcal
Author: Samantha Ferraro

Equipment

Ingredients

  • 1 sheet puff pastry thawed
  • Flour for dusting
  • ½ cup olive tapenade
  • ¼ cup Grated Parmesan Cheese + more for garnish
  • Egg for egg wash
  • 3-4 sprigs fresh thyme leaves removed
US Customary - Metric

Instructions

  • Preheat the oven to 400 degrees Fahrenheit
  • On a lightly floured surface, roll out the thawed puff pastry slightly.
  • Spread a layer of the olive tapenade onto half of the puff y and top with grated Parmesan cheese.
  • Fold the other half of the pastry over the tapenade and gently press down to flatten. Use your fingers to seal the edges around the pastry.
  • Next, use a knife or pizza cutter and cut 1 inch long strips into the pastry. Then take each strip and twist, making a long straw, then transfer to a lined baking sheet.
  • Whisk the egg with a splash of water, making an egg wash. Brush each puff pastry twist with egg wash and garnish with fresh thyme and grated Parmesan cheese.
  • Bake the puff pastry straws for 20-22 min until the straws are golden brown and crisp.
  • Once done, let the pastry straws cool for a few minutes before serving.

Notes

  • Look for puff pastry made with butter for the bst flavor.
  • Keep the puff pastry chilled until ready to use. Once thawed, don't leave it at room temperature to warm up too much.
  • To make ahead, follow instructions up until right before baking and freeze the pastry twists until ready to bake. Or once baked, let cool completely and keep in an air tight container or resealable bag. Then reheat the pastry straws in the oven until warmed through before serving.

Nutrition

Calories: 122kcal | Carbohydrates: 10g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 87mg | Potassium: 18mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 30IU | Vitamin C: 0.4mg | Calcium: 21mg | Iron: 1mg

Lemon Herb Tahini Sauce

· 1 Comment

Lemon Herb Tahini Sauce is a creamy and flavorful dressing made in just a few minutes with simple ingredients like tahini, fresh lemon juice, and aromatic herbs. It's a versatile sauce that can adds a delicious and citrusy touch to chicken, salads, or any of your favorite Mediterranean recipes.

Creamy lemon tahini sauce is drizzled with olive oil.
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About This Recipe

Lemon Herb Tahini Sauce is a vibrant Mediterranean sauce with citrusy lemon, earthy tahini, and a medley of fresh herbs. The base of this green tahini sauce is tahini, a paste made from sesame seeds, which provides a rich, nutty flavor and a smooth, creamy texture. When combined with the bright acidity of fresh lemon juice, the sauce gets a refreshing flavor that brightens up any dish. The Ultimate Mediterranean Diet Shopping List.

The addition of fresh herbs, such as parsley, mint and chives, adds a burst of freshness, flavor, and stunning green color. Drizzle the lemon herb tahini sauce on top of chicken shawarma skewers, Israeli couscous with chicken, baked Za'atar fries, Lebanese Tabbouleh salad, or serve it with this falafel platter.

📋 Ingredients

Ingredients for lemon tahini sauce, including olive oil, garlic, cumin and fresh mint, parsley and chives.
  • Tahini: Tahini is a paste made from ground sesame seeds. It's commonly used in Middle Eastern and Mediterranean cuisines. You can find tahini in the international aisle of most grocery stores, in health food stores, or online.
  • Lemon: Use both the lemon zest and juice to brighten up the flavor of the tahini sauce.
  • Fresh Herbs: Fresh parsley, chives, and mint are minced into the sauce to give it an incredible flavor and Mediterranean aroma.
  • Garlic: Use fresh garlic for a sharp garlicky flavor. You can also reduce the garlic quantity or increase it, according to your preferences.
  • Cumin: Cumin is used in many Mediterranean recipes, with its earthy aroma. It gives the tahini sauce an additional earthy layer of flavor.
  • Olive Oil: Good quality extra virgin olive oil is a must for all Mediterranean recipes. Also add a drizzle on top of the sauce to finish.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Substitute or add different fresh herbs to the sauce, such as dill, basil, or cilantro.
  • You can skip the garlic or use garlic powder for a milder garlicky flavor. Or you can use roasted garlic for a sweeter flavor.
  • Add some chili pepper flakes, ground cayenne pepper, or some harissa paste to make the lemon herb tahini sauce hot and spicy.
  • You can substitute the lemon with lime for a variation of citrus flavor.

⏲️ Instructions

Add all of the lemon herb tahini ingredients to a small food processor or blender.

Step 1. Add the tahini, spices, fresh herbs, lemon zest and juice and water to a food processor.

Blend the herb tahini sauce until smooth and pourable.

Step 2. Blend until you get a smooth sauce with a similar consistency to honey. Add more water, if needed for desired consistency.

📍 Recipe Tips

  • Use a fresh lemon and fresh herbs for a more vibrant and flavorful sauce.
  • Use a spatula to scrape down the sides of the tahini sauce as you blend, so everything mixes evenly.
  • If the tahini sauce is too thick, add a few tablespoons of water at a time, then blend again. Do this until you have your desired consistency.
  • Store the Lemon Herb Tahini Sauce in an airtight container in the fridge for up to 5 days. You can make it ahead and have it ready in the fridge.
Lemon herb tahini sauce in a bowl with fresh herbs scattered around.

Recipe FAQs

Is this sauce vegan and gluten-free?

Yes, lemon herb tahini sauce is naturally vegan and gluten-free, making it a great choice for those on plant-based or gluten-sensitive diets. Just be sure to check the labels of all your ingredients to ensure they meet your dietary needs.

How can I adjust the thickness of the sauce?

The thickness of the sauce can easily be adjusted by adding more or less water. Start with a small amount and gradually add until you reach your desired consistency. This allows you to use it as either a dip or a dressing.

My tahini is very thick and hard to stir. What can I do?

Tahini can sometimes separate in the jar, with the oil rising to the top. Before using it, give your tahini a good stir to reincorporate the oil. If it's still too thick, gently warming it in a microwave for a few seconds can make it easier to mix with other ingredients.

Serving Suggestions

This lemon herb tahini sauce is incredibly versatile and pairs well with a variety of Mediterranean dishes. It's great as a dressing for salads or grain bowls, such as this Quinoa Tabbouleh Salad or Israeli Couscous Salad with Roasted Vegetables. Serve the herb tahini sauce as a condiment for grilled meats such as Grilled Chicken Skewers, served with falafel, or as a dip for bread or raw veggies.

More Mediterranean Dips to Try

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Creamy lemon tahini sauce with fresh mint and parsley.
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5 from 2 votes

Lemon Herb Tahini Sauce

Lemon Herb Tahini Sauce is a creamy blend of tahini, fresh lemon and herbs that is quick to make and the perfect addition to your favorite Mediterranean recipes.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Condiment, Side Dish
Cuisine: Mediterranean
Keyword: green tahini sauce, herb tahini sauce, lemon herb tahini sauce
Servings: 6 servings
Calories: 151kcal
Author: Samantha Ferraro

Equipment

Ingredients

  • ½ cup tahini
  • ½ cup fresh parsley leaves hard stems removed
  • ½ cup fresh mint leaves
  • ¼ cup fresh chives roughly chopped
  • 1 lemon zested and juiced
  • 2 garlic cloves roughly chopped
  • ¼ tsp. cumin
  • ¼ teaspoon Kosher salt
  • ½ cup water
  • 1 tablespoon olive oil
US Customary - Metric

Instructions

  • Place all ingredients in a food processor and blend until well incorporated. Use a small spatula to scrape down the sides, periodically and taste for seasoning.
  • You’re looking for a pourable consistency similar to honey. Add more water if needed for desired texture.

Notes

    • Yields 1 cup of tahini sauce. 
    • Use a fresh lemon and fresh herbs for a more vibrant and flavorful sauce.
    • Use a spatula to scrape down the sides of the tahini sauce as you blend, so everything mixes evenly.
    • If the tahini sauce is too thick, add a few tablespoons of water at a time, then blend again. Do this until you have your desired consistency.

Nutrition

Calories: 151kcal | Carbohydrates: 7g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Sodium: 110mg | Potassium: 178mg | Fiber: 2g | Sugar: 1g | Vitamin A: 673IU | Vitamin C: 20mg | Calcium: 55mg | Iron: 2mg

Italian Rainbow Cookie Hamantaschen

· Leave a Comment

Italian Rainbow Cookies meet Hamantaschen! These vibrant, almond infused triangle cookies are filled with sweet jam and dipped in chocolate, seamlessly blending two beloved classics into one delightful cookie.

Italian rainbow cookie hamantaschen dipped in melted chocolate and sprinkles.
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About This Recipe

Italian rainbow cookies, meet hamantaschen! These delicious sweet triangle cookies are inspired by my other favorite treat, Italian rainbow cookies. The tender shortbread features almond-infused dough in vibrant red and green and colors and are filled with a sweet fruit jam.
Once baked, the rainbow hamantaschen are dipped in melted chocolate, combining two beloved classics into once deliciously sweet hamantaschen cookie. For a sweet Jewish treat, try my Chocolate Matzo Toffee.

What are Hamantaschen?

Hamantaschen are traditional triangle shaped cookies eating during the Jewish holiday of Purim.

Hamantaschen is broken up into "Haman" which was the "Bad-guy" of the story of Purim and "taschen" meaning pockets. The story I remember when I was little was that the shape of the Hamantaschen cookie is a triangle shape because that was the shape of Haman's hat.

We would make the cookies and eat them, rejoicing and in a sense, praising the destruction of the villain.

📋 Ingredients

Ingredients for rainbow hamantaschen, including fruit jam, food coloring and almond extract.
  • Almond Extract: Almond extract gives the classic flavor of Italian rainbow cookies. A little goes a long way as it's much stronger than vanilla extract.
  • Citrus Zest: Optional, but highly recommended, as citrus zest gives a pop of brightness to the sweet cookie dough. Use a microplane to grate either lemon zest or orange zest.
  • Food Coloring: For a vibrant hue, use a few drops of gel food coloring and for a more subtle hue, use a natural food dye.
  • Fruit Jam: Apricot jam is traditionally used for Italian rainbow cookies, however raspberry jam is also a great option.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

⏲️ Instructions

Form the hamantaschen dough into a smooth ball and chill in the fridge for at least 20 minutes.

Step 1. Using an electric mixer, cream the softened butter and sugar until light and fluffy. Add 1 egg, almond extract, and citrus zest and continue mixing. Add the flour and salt and continue until just mixed through, then knead dough until a smooth ball forms.

Divide the hamantaschen dough into thirds and color one with green food dye and another with red food dye.

Step 2. Divide the dough into thirds. Add red food coloring to one third and green to another. Knead until colors are evenly distributed.

Roll out the rainbow hamantaschen dough to ¼ inch thickness.

Step 3. Flour the surface well and roll out each colored dough to ¼ inch thickness. Cut 1-inch wide strips from each color. Alternate the strips, creating a striped effect, and roll the dough again to press the strips together.

Cut circles with a round cookie cutter, into the rainbow hamantaschen dough.

Step 4. Use a 3-inch round cookie cutter to cut out circles. Don't discard scraps; knead and roll out again to cut more circles.

Rainbow hamantaschen cookies filled with apricot jam and dipped in chocolate.

Step 5. Fill each circle with a teaspoon of jam and fold the sides in, forming a triangle. Bake at 350 degrees Fahrenheit for 22-25 minutes. Once done, dip each cookie in chocolate and sprinkles.

📍 Recipe Tips

  • Chill the Dough: After forming the dough into a ball, place the dough in the fridge for at least 20 minutes or freezer for 10-15 minutes to chill the dough. This will make it easier to roll out and keep the dough together.
  • Wear Gloves: When working with food coloring, wear gloves to prevent staining your hands.
  • Save the Dough Scraps: As you cut the dough circles, save the scraps, combine and roll out for more hamantaschen cookies. 
  • Chill the formed Hamantaschen: To prevent the cookies from opening while baking, chill the formed cookies for 15-20 minutes before baking. This will make sure the dough will hold together.

Baked rainbow hamantaschen cookies dipped in chocolate.

Recipe FAQs

How can you prevent hamantaschen from opening?

To prevent the cookies from opening while baking, chill the formed cookies for 15-20 minutes before baking. This will make sure the dough will hold together.

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

Rainbow hamantaschen cookies filled with apricot jam and dipped in chocolate.
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Italian Rainbow Cookie Hamantaschen

Italian Rainbow Cookies meet Hamantaschen! These almond infused triangles are filled with jam and dipped in chocolate,blending two classics into a delicious treat!
Course: Dessert
Cuisine: Italian, Jewish
Keyword: rainbow hamantaschen, rainbow hamantaschen cookies
Author: Samantha Ferraro

Equipment

Ingredients

US Customary - Metric

Instructions

  • In a large stand mixer (or using a hand mixer), cream together softened butter and sugar until light and fluffy. Add 1 egg, almond extract, and citrus zest. Mix well.
  • In a separate bowl, sift together flour and salt.
  • Slowly add the flour mixture to the wet ingredients in 2 batches with the mixer on low speed. Scrape down the sides to ensure thorough mixing.
  • Remove the dough and knead on a lightly floured surface until it forms a smooth ball. Divide into thirds. Add red food coloring to one third and green to another. Knead until colors are evenly distributed.
  • Wrap each colored dough ball in plastic wrap and refrigerate for 30 minutes or freeze for 10-15 minutes.
    Meanwhile, preheat the oven to 350 degrees Fahrenheit.
  • Flour the surface well and roll out each colored dough to ¼ inch thickness. Cut 1-inch wide strips from each color. Alternate the strips, creating a striped effect, and roll the dough again to press the strips together.
  • Use a 3-inch round cookie cutter to cut out circles. Don't discard scraps; knead and roll out again to cut more circles.
  • Place a teaspoon of jam filling in the center of each circle. Fold one side in, then the other, bringing the top corners together. Pinch the corners and place on a lined baking sheet.
  • Whisk the remaining egg with a bit of water and brush the egg wash onto the hamantaschen cookies.
  • Bake at 350°F for 22-25 minutes, rotating the pan halfway through.
  • While baking, melt chocolate in a double boiler. Once cookies are done, let them cool on the baking sheet for 5 minutes. Dip one side of each hamantaschen into melted chocolate and sprinkles if desired. Return to the baking sheet until the chocolate sets. Serve and enjoy.

Notes

  • Chill the Dough: After forming the dough into a ball, place place the dough in the fridge for at least 20 minutes or freezer for 10-15 minutes to chill the dough. This will make it easier to roll out and keep the dough together.
  • Wear Gloves: When working with food coloring, wear gloves to prevent staining your hands.
  • Save the Dough Scraps: As you cut the dough circles, save the scraps, combine and roll out for more hamantaschen cookies. 
  • Chill the formed Hamantaschen: To prevent the cookies from opening while baking, chill the formed cookies for 15-20 minutes before baking. This will make sure the dough will hold together.

Gluten Free Hamantaschen for Purim

· 57 Comments

These gluten free hamantaschen cookies are traditionally served during the holiday of Purim. These are tender shortbread cookies made with a really good quality gluten free flour blend and simply filled with sweet fruit jam.

Gluten free hamantaschen cookie recipe.
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A Little about Purim and Hamantaschen

Purim is upon us! The festival of fun and laughter, games and noise. I remember celebrating Purim when I was little in Jewish school. Now I like to create fun twists on the cookies, such as with my savory hamantaschen bar! How fun does that sound? For a sweet Jewish treat, try my Chocolate Matzo Toffee.

Hamantaschen is broken up into "Haman" which was the "Bad-guy" of the story of Purim and "taschen" meaning pockets. The story I remember when I was little was that the shape of the Hamantaschen cookie is a triangle shape because that was the shape of Haman's hat. We would make the cookies and eat them, rejoicing and in a sense, praising the destruction of the villain.

📋 Ingredients

Ingredients for gluten free hamantaschen cookies, including butter, gluten free flour, vanilla and eggs.

⏲️ How to Make Hamantaschen

This recipe uses a good quality gluten free flour. I used Bob's Red Mill All Purpose Gluten Free Flour with great success.

Using an electric mixer, mix the softened butter and sugar until well combined.

Step 1. In a large stand mixer (or hand mixer), cream the butter until light and soft. Add sugar and mix together.

Add an egg, the vanilla extract and fresh lemon zest to the creamed butter mixture and continue mixing until well combined.

Step 2. Add 1 egg, vanilla and orange zest and mix well.

Add the gluten free flour and use an electric mixer to mix the dough until just combined.

Step 3. With the mixer on low speed, slowly add the flour and salt and mix until just combined. Use a spatula to scrape down the sides making sure everything is incorporated well.

Form the hamantaschen cookie dough into a ball and place in the refrigerator to chill slightly.

Step 4. Knead the dough on a lightly floured surface into a smooth ball, then wrap in plastic wrap and refrigerate for at least 20 minutes.

Roll out the hamantaschen dough on a lightly floured surface, to a ¼ inch in thickness.

Step 5. On a lightly floured surface, roll out the dough with a rolling pin to a ¼ inch in thickness.

Use a 3 inch round cookie cutter to cut out circles from the rolled out cookie dough.

Step 6. Use a 3-inch round cookie cutter to cut out circles. Save the scraps and knead and roll out again and cut out more circles.

Place a teaspoon of jam in the center of the dough circle.

Step 7. Take one circle and place a teaspoon of filling in the center.

Fold in one side of the dough circle to begin forming the hamantaschen.

Step 8. Take one side of the dough circle and fold in.

Fold both sides of the dough circle in, forming the top of a triangle.

Step 9. Take the other side of the dough circle and fold in, forming the top of a triangle.

Fold the last side of the dough up, forming a hamantaschen cookies and gently pinch the corners to seal.

Step 10. Fold the last side of the dough up, forming a hamantaschen cookies and gently pinch the corners to seal.

Brush the hamantaschen cookies with egg wash before baking.

Step 11. Place the hamantaschen on a lined baking sheet and brush each cookie with egg wash.

Bake the hamantaschen cookies at 350 degrees Fahrenheit until lightly golden brown, for about 22-25 minutes.

Step 12. Bake the hamantaschen cookies at 350 degrees Fahrenheit until lightly golden brown, for about 22-25 minutes.

📍 Recipe Tips

  • Chill the Dough: After forming the dough into a ball, place place the dough in the fridge for at least 20 minutes or freezer for 10-15 minutes to chill the dough. This will make it easier to roll out and keep the dough together.
  • Save the Dough Scraps: As you cut the dough circles, save the scraps, combine and roll out for more hamantaschen cookies. 
  • Chill the formed Hamantaschen: To prevent the cookies from opening while baking, chill the formed cookies for 15-20 minutes before baking. This will make sure the dough will hold together.
  • Make the Dough Ahead: Dough can be made, wrapped in plastic wrap and froze for up to a month.
Gluten free hamantaschen cookies filled with jam.

More Jewish Cookies to Try

Gluten free hamantaschen recipe.
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4.77 from 102 votes

Gluten Free Hamantaschen for Purim

Gluten free hamantaschen are tender shortbread cookies made with a good quality gluten free flour blend and simply filled with sweet fruit jam.
Prep Time20 minutes
Cook Time25 minutes
Chilling30 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: Jewish
Keyword: gluten free hamantaschen, gluten free hamantaschen cookies
Servings: 24 cookies
Calories: 154kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

  • 12 tablespoons unsalted butter softened
  • ⅔ cups sugar
  • 2 eggs (1 for dough, another for egg wash)
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh orange zest or lemon zest
  • ¼ teaspoon Kosher salt
  • 2 ¼ cups gluten-free flour I used Red Mills All Purpose Gluten Free Flour

Various fillings: (Make sure GF if using)

  • 1 cup fruit jam
US Customary - Metric

Instructions

  • In a large stand mixer (or hand mixer), cream the butter until light and soft. Add sugar and cream together.
  • Add 1 egg, vanilla and orange zest and mix well.
  • In another bowl, sift together the flour and salt.
  • In about 2 batches and with the mixer on low speed, slowly add the flour mixture. Mix until just combined and use a spatula to scrape down the sides making sure everything is incorporated well.
  • Once mixed, take dough out and knead on a lightly floured surface until a smooth ball forms. Form the dough into a round, flat disk and wrap in plastic wrap and place in refrigerator for about 30 minutes or freezer for 10-15 minutes.
  • Remove dough from freezer or refrigerator and flour surface very well. Begin to roll out the dough and if the dough is too hard to roll, let it rest on the counter and pound with a rolling pin, if needed. This will help the dough create flexibility to roll out.
  • Roll out dough to about ¼ inch thick and use a 3 inch round cookie cutter to cut out circles. Don't discard scraps, knead and roll out again to cut more circles.
  • Take one circle and place a teaspoon of filling in the center. Take one side of circle and fold in. Take other side and fold in, bringing the top corners together.
  • Pinch the corners and place the hamantaschen on a lined baking sheet. Whisk the other egg with a bit of water and brush egg wash onto hamantaschen cookies.
  • Bake the cookies at 350 degrees Fahrenheit for about 22-25 minutes, rotating the pan halfway through.
  • Let the cookies cool on baking sheet for about 5 minutes before transferring to a cooling rack and serving.

Notes

  • Chill the Dough: After forming the dough into a ball, place place the doiugh in the fridge for at least 20 minutes or freezer for 10-15 minutes to chill the dough. This will make it easier to roll out and keep the dough together.
  • Save the Dough Scraps: As you cut the dough circles, save the scraps, combine and roll out for more hamantaschen cookies. 
  • Chill the formed Hamantaschen: To prevent the cookies from opening while baking, chill the formed cookies for 15-20 minutes before baking. This will make sure the dough will hold together.
  • Make the Dough Ahead: Dough can be made, wrapped in plastic wrap and froze for up to a month.
Dough recipe adapted from Tori Avey.

Nutrition

Calories: 154kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 35mg | Potassium: 18mg | Fiber: 1g | Sugar: 13g | Vitamin A: 195IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

One Pot Israeli Couscous with Chicken

· 29 Comments

Delicious and vibrant, this one pot Israeli couscous with chicken is what Mediterranean dinners are made for! Succulent chicken is seasoned with fresh lemon zest and herbs and layered with aromatic saffron, fresh vegetables, and chewy pearl couscous.

One pot pearl couscous with saffron, chicken and zucchini.

One pot Israeli couscous with chicken is full of bright and vibrant Mediterranean flavors, packed with fresh vegetables and chewy pearl couscous. And the best part is, it all comes together effortlessly in a single pot, or in this case, your trusty Dutch oven! For another wonderful One Pot Chicken meal, try my One Pot Chicken Provencal or my Chicken Francese.

Bone in, skin on chicken thighs are the preferred cut thanks to their added fat content and delicious chicken skin that gets golden and crispy. Once the chicken is seared, layers of aromatics are sauteed including a pinch of saffron and a splash of white wine that brings all of the Mediterranean flavors together. Here is The Ultimate Mediterranean Diet Shopping List.

📋 Ingredients

Ingredients for one pot Israeli couscous with chicken, including tomato paste, spices, fennel and white wine.
  • Chicken Thighs: Skin on, bone-in chicken thighs stay juicy and give great flavor thanks to the chicken skin. You can also use drumsticks or a combination of both.
  • Israeli Couscous: Also called pearl couscous, are small ball shaped pasta that soak up flavor and liquids very well. Pearl couscous become chew and delicious, but be sore not to overcook as the pearl couscous can become too mushy.
  • Aromatics: Garlic, Shallot, Fennel all give the one pot chicken dish fantastic flavor. If fennel isn't available, substitute with sliced leeks.
  • Zucchini: Cut the zucchini into ½-1 inch cubes, which will cook at the same rate as the other ingredients. You can also use yellow squash instead of green zucchini.
  • Spices: Thyme, Cumin: Fresh thyme gives a lovely lemony flavor, but in a pinch, I've made this with dried thyme, which works great. When using dried herbs, rub the herbs between your hands for a bit to wake up the flavors.
  • Saffron: A pinch of saffron goes a long way! While you prep the recipe, steep the saffron in a small bowl of water to bloom the flavors.
  • Lemon: Use a microplane to grate the lemon zest before cutting it for the juice. I love adding lemon zest to all sorts of dishes, such as on top of roasted brussels sprouts and roasted citrus salmon.
  • Olive Oil:
  • White Wine: Use a dry wine, such as Pinot Gris or Sauvignon Blanc. If wine isn't available, use broth or water with a splash of lemon juice.
  • Tomato Paste: A dollop of tomato pasta gives the one pot couscous dish a slight sweetness. Be sure to break up the tomato paste into the oil to wake up the flavors.
  • Chicken Stock: I love using a concentrated stock that can be added to water. If stock isn't available, you can use plain water.

🍋 Substitutions and Variations

  • Use Different Vegetables: Substitute zucchini with yellow squash, bell peppers or cherry tomatoes.
  • Saffron: If saffron is unavailable, use ½ teaspoon of turmeric for a similar yellow color and subtle flavor.
  • No White Wine?: If you prefer a non-alcoholic version, use chicken or vegetable broth with a splash of lemon juice.
  • Gluten Free Option: Substitute the pearl couscous with basmati rice.

⏲️ Instructions

Season the chicken thighs with garlic, lemon and spices.

Step 1. Pat the chicken thighs dry with paper towels, and season with chopped garlic, thyme, cumin, salt, pepper, lemon zest, lemon juice and 1⁄4 cup of olive oil. Use your hands to evenly coat the mixture all over, and set aside.

Sear the chicken thighs on both sides until golden brown.

Step 2. Drizzle the Dutch oven with olive oil and sear the chicken thighs, skin side down until the skin is a deep golden color, then flip over and cook the other side for 3 to 4 minutes. Once done, remove and set aside.

Saute the chopped fennel and shallot in olive oil.

Step 3. To the same Dutch oven, add the chopped shallot and fennel, and sauté́ for 2-3 minutes to soften.

Add the tomato paste, white wine and saffron and saute.

Step 4. Stir in the tomato paste and saffron water, and use a spatula to break up the paste so it melts into the oil. Next, pour in the white wine, and use a spatula to scrape any meaty bits from the bottom.

Add the Israeli couscous and chopped zucchini.

Step 5. Add the zucchini and pearl couscous and give everything a gentle toss.

Add the seared chicken back into the broth with the pearl couscous and zucchini.

Step 6. Pour in the chicken stock and give everything a gentle mix to evenly distribute all of the ingredients. Add the chicken, with any accumulated juices, skin side up.

Bake the Israeli couscous and chicken until cooked through, then garnish with fresh parsley.

Step 7. Cover and cook for 25 to 28 minutes, until at least half of the liquid has absorbed. Then remove the lid, and continue cooking for 8 to 10 minutes, until the chicken is cooked through and golden brown. Garnish with parsley and serve.

📍 Recipe Tips

  • Dry the Chicken: Before adding the seasonings, use paper towels to dry the chicken pieces all over. This will ensure the flavors stick to the chicken, as well as achieving a good sear.
  • Want Extra Crispy Skin? Towards the end of cooking, place the Dutch oven under the broiler for 3-5 minutes for extra crispy skin.
One pot chicken with pearl couscous and zucchini.

Recipe FAQs

How do you prevent pearl couscous from getting mushy?

Adding too much liquid and over cooking can lead to mushy pearl couscous.

Can chicken breast be substituted for chicken thighs?

Yes, if your chicken breasts are thicker, you may need to add an additional 5-8 minutes of cooking time.

Serving Suggestions

More Mediterranean Chicken Recipes To Try

One pot chicken with saffron pearl couscous and zucchini.
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4.76 from 41 votes

One Pot Garlic Chicken with Israeli Couscous

This delicious Mediterranean one pot Israeli couscous with chicken is layered with white wine, aromatic saffron and fresh vegetables.
Prep Time25 minutes
Cook Time40 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: Mediterranean
Keyword: chicken with pearl couscous, one pot chicken with couscous, one pot chicken with israeli couscous
Servings: 4 servings
Calories: 957kcal
Author: Samantha Ferraro

Equipment

Ingredients

Chicken Marinade

  • 2 pounds chicken thighs bone in and skin on
  • 4 garlic gloves finely chopped or grated
  • 1 teaspoon dried thyme
  • ½ teaspoon cumin
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ lemon zested and juiced
  • ¼ cup olive oil plus 2 tbsp, divided

Pearl Couscous

  • Pinch of saffron
  • 2 tablespoons warm water
  • 1 shallot diced
  • 1 medium fennel bulb diced
  • 2 tablespoons tomato paste
  • ½ cup dry white wine such as Pinot Grigio
  • 2 medium zucchini diced
  • 1 cup dried pearl couscous
  • 21/2 cups low-sodium chicken stock
  • Chopped fresh parsley leaves for garnish
US Customary - Metric

Instructions

  • Pat the chicken thighs dry with paper towels, and season with the chopped garlic, thyme, cumin, salt, pepper, lemon zest, lemon juice and 1⁄4 cup of olive oil. Use your hands to evenly coat the chicken all over, and set aside. If you have the time, marinate for at least 20 minutes.
  • While the chicken marinades, preheat the oven to 375°F.
  • Add warm water to a small bowl and add a pinch of saffron to the water and let the saffron steep while you prepare the rest of the recipe.
  • Heat a wide Dutch oven over medium to high heat and drizzle with the remaining 2 tablespoons of olive oil. Once hot, sear the chicken thighs in the Dutch oven, skin side down until the skin is a deep golden color, then flip over and cook the other side for 3 to 4 minutes.
  • Once the chicken is seared on both sides, transfer it to a plate.
  • To the same Dutch oven, add the chopped shallot and fennel, and sauté́ for 2-3 minutes to soften. Then stir in the tomato paste and saffron water, and use a spatula to break up the paste so it melts into the oil. Next, pour in the white wine, and use a spatula to scrape any meaty bits from the bottom.
  • Add the zucchini and pearl couscous and pour in the chicken stock. Give everything a gentle mix to evenly distribute all of the ingredients. Add the seared chicken back into the stock, with any accumulated juices, skin side up.
  • Cover and position the Dutch oven on the middle rack in the oven, and cook for 25 to 28 minutes, until at least half of the liquid has absorbed. Then remove the lid, and continue cooking for 8 to 10 minutes, until the chicken is cooked through and golden brown and the pearl couscous is tender.
  • Once done, remove the chicken from the oven and let cool for 3-5 minutes and garnish with chopped parsley.

Notes

    • Dry the Chicken: Before adding the seasonings, use paper towels to dry the chicken pieces all over. This will ensure the flavors stick to the chicken, as well as achieving a good sear.

Nutrition

Calories: 957kcal | Carbohydrates: 54g | Protein: 58g | Fat: 56g | Saturated Fat: 13g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 27g | Trans Fat: 0.2g | Cholesterol: 222mg | Sodium: 1052mg | Potassium: 1731mg | Fiber: 6g | Sugar: 8g | Vitamin A: 591IU | Vitamin C: 35mg | Calcium: 123mg | Iron: 5mg

Tuscan Shrimp Pasta with Sundried Tomatoes

· 6 Comments

Creamy and indulgent, this shrimp pasta with sundried tomatoes is the perfect weeknight dinner! Featuring succulent shrimp, savory sundried tomatoes and tender spinach layered in a luscious cream sauce.

Creamy shrimp pasta with sundried tomatoes, spinach and Parmesan.
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About This Recipe

Tuscan shrimp pasta is what weeknight dinners are made for and in just about 20 minutes, this creamy seafood pasta effortlessly comes together with ease! Tender shrimp is layered in a velvety cream sauce with sundried tomatoes, fresh spinach and savory Parmesan cheese.

All you need to do is add thick cut fettuccine to bring this comforting pasta dish together!

📋 Ingredients

Ingredients for tuscan shrimp pasta including sundried tomatoes, heavy cream and parmesan cheese.
  • Shrimp: Look for medium sized shrimp that are deveined, shelled and have the tails removed.
  • Spices: garlic powder and onion powder, salt and pepper is all you need to season the shrimp.
  • Garlic: Look for garlic bulbs that have tight cloves, which means it's fresh.
  • Spinach: Tender baby spinach is my preferred spinach for Tuscan shrimp pasta. You can also use frozen spinach, but be sure to squeeze out most of the moisture to not water down the sauce.
  • Sundried Tomatoes: You can often fun sundried tomatoes both dried and packed in oil. I prefer the sundried tomatoes in oil, as they keep the tomatoes tender, plus the flavorful oil would be fantastic drizzled onto zucchini and eggplant pizza!
  • Heavy Cream: This is the time to use the thick, full fat heavy cream, which creates the most decadent creamy Tuscan sauce!
  • Parmesan: Freshly grated Parmesan from a block will always have the best flavor. Parmesan is nutty and slightly salty and a great addition to the creamy sauce.
  • Fettuccine: This is a wider noodle that can hold up to the creamy Tuscan sauce.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Change the Protein: Instead of shrimp, add grilled chicken or seared scallops and for a vegetarian option, add sautéed mushrooms.
  • Pasta Variations: Substitute fettuccine with other pasta shapes, such as penne rigate, linguine, or rigatoni.
  • Spinach Substitutes: Instead of spinach (or in addition to), use chopped kale or arugula for a peppery finish.
  • Add Citrus: Add a splash of lemon juice right at the end for a pop of brightness over the rich cream sauce.
  • Add Pesto: Add a dollop of basil pesto to the cream sauce for even more flavor.

⏲️ Instructions

Season the raw shrimp with garlic powder, onion powder, salt and pepper and toss to combine.

Step 1. Season the shrimp with the garlic powder, onion powder, salt and pepper and toss to coat evenly.

Sear shrimp in olive oil until the shrimp just turn p[ink on both sides, then remove.

Step 2. Bring a wide skillet to medium heat and drizzle with olive oil. Sear the shrimp on both sides until just pink throughout, then remove and set aside.

Add chopped garlic to the olive oil and butter and saute for a minute.

Step 3. Add more olive oil, butter and garlic and sauté for 1-2 minutes until the garlic becomes fragrant but doesn't burn.

Add the fresh spinach and saute with the sun dried tomatoes.

Step 4. Add the spinach and sundried tomatoes and sauté until the spinach begins to wilt.

Add the seared shrimp to the cream sauce right towards the end.

Step 5. Pour the cream in and add the grated Parmesan and let the mixture simmer for 3-5 minutes to thicken. Season with salt and pepper and add the shrimp back in just to warm through.

Add cooked pasta to the creamy tuscan shrimp.

Step 6. Add the cooked pasta and toss the pasta with the sauce so everything is evenly coated. If the mixture is too thick, add ¼ cup of the starchy pasta water to loosen.

Garnish the tuscan shrimp pasta with fresh basil.

Step 7. Serve the creamy shrimp pasta in wide bowls and garnish with grated Parmesan cheese and fresh basil.

📍 Recipe Tips

  • Dry the Shrimp: Before seasoning and searing the shrimp, use paper towels and dry the shrimp very well.
  • Prep Ingredients: This shrimp pasta is a quick recipe, so be sure to have all of your ingredients and prepped before you start cooking.
  • Save the Pasta Water: Once the pasta is done cooking, save 1 cup of the starchy pasta water and of your creamy sauce is too thick, stir in ¼ cup of the pasta water to loosen up the sauce.
Tuscan shrimp pasta with sundried tomatoes and spinach.

Recipe FAQs

Can you use frozen shrimp?

Yes, frozen shrimp is a great option for pasta recipes! Thaw the shrimp fully and pat dry with paper towels before seasoning and cooking.

How can I prevent the heavy cream from curdling?

When cooking with heavy cream, keep it on a low simmer and avoid bring to a boil for too long, which can separate the cream sauce.

Serving Suggestions

More Pasta 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 shrimp pasta with spinach and sundried tomatoes topped with Parmesan.
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5 from 6 votes

Tuscan Shrimp Pasta with Sundried Tomatoes

Elevate weeknight dinners with this creamy Tuscan shrimp pasta with sundried tomatoes featuring tender spinach in a simple Parmesan cream sauce.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main
Cuisine: Italian
Keyword: shrimp pasta with sundried tomatoes, tuscan shrimp pasta
Servings: 3 servings
Calories: 612kcal
Author: Samantha Ferraro

Equipment

Ingredients

Shrimp

Tuscan Sauce

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 3 cloves garlic finely chopped
  • 3 cups baby spinach
  • ½ cup sundried tomatoes roughly chopped
  • 1 cup heavy cream
  • ¼ cup grated parmesan

For Serving

US Customary - Metric

Instructions

  • Pat the shrimp dry with paper towels and season the shrimp with the garlic powder, onion powder, salt and pepper and toss to coat evenly.
  • Bring a wide skillet to medium heat and drizzle with olive oil. Sear the shrimp on both sides until just pink throughout, then remove and set aside.
  • Add more olive oil, butter and chopped garlic and saute for 1-2 minutes until the garlic becomes fragrant but doesn't burn.
  • Add the spinach and sundried tomatoes and saute until the spinach begins to wilt, for 2-3 minutes.
  • Pour the heavy cream in and add the grated Parmesan and let the mixture simmer for 3-5 minutes to thicken. Then season the sauce with salt and pepper and add the shrimp back in just to warm through.
  • Once the sauce has thickened, add the cooked pasta and toss the pasta with the sauce so everything is evenly coated. If the mixture is too thick, add ¼ cup of the starchy pasta water to loosen and stir everything together.
  • Serve the tuscan shrimp pasta in bowls and garnish with additional grated Parmesan cheese and fresh herbs on top, if using.

Notes

    • Dry the Shrimp: Before seasoning and searing the shrimp, use paper towels and dry the shrimp very well.
    • Prep Ingredients: This shrimp pasta is a quick recipe, so be sure to have all of your ingredients and and prepped before you start cooking.
    • Save the Pasta Water: Once the pasta is done cooking, save 1 cup of the starchy pasta water and of your creamy sauce is too thick, stir in ¼ cup of the pasta water to loosen up the sauce.
    • For another Seafood recipe with an Italian Spin, try my Halibut Piccata.

Nutrition

Calories: 612kcal | Carbohydrates: 29g | Protein: 10g | Fat: 52g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 0.3g | Cholesterol: 139mg | Sodium: 499mg | Potassium: 597mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4537IU | Vitamin C: 29mg | Calcium: 183mg | Iron: 2mg

Rigatoni with Spicy Pork Ragu

· 5 Comments

Spicy pork ragu is a robust pasta dish featuring a hearty tomato based sauce with Italian sausage simmered in red wine, pureed vegetables for a touch of sweetness and a pinch of red pepper flakes for added spice. As the ragu thickens, it becomes the perfect coating for rigatoni pasta.

Spicy pork ragu with rigatoni and topped with grated Parmesan and fresh herbs.
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About This Recipe

Spicy pork ragu is a robust tomato based sauce with rich Italian sausage that is simmered with red wine, creating a hearty and flavorful blend of Italian comfort food.

The rich tomato sauce gets a hearty texture from a pureed mixture of carrots, onions, and celery, adding a touch of sweetness to the ragu. As the sauce simmers, it thickens up, becoming the perfect coating for rigatoni pasta.

📋 Ingredients

Ingredient for pork ragu with ground sausage, tomato paste, onion, carrot, celery and canned tomatoes.
  • Italian Sausage: I like using a spicy Italian sausage but if you don't like spice, use a sweet mild Italian sausage. If using sausage in the casing, squeeze out the ground sausage and discard casing.
  • Vegetables: A mirepoix is a mix of carrots, onion and celery that are finely chopped and give the sauce structure and a slight sweetness.
  • Canned Tomatoes: Canned whole tomatoes are used in this recipe but crushed or pureed would work great as well. If using whole tomatoes, use an immersion blender to blend the tomatoes right in the can.
  • Tomato Paste: This gives the sauce a touch of sweetness. Sauté the tomato paste into the oil to really open up the flavors.
  • Red Wine: Use a drier red wine such as Cabernet or Chianti.
  • Dried Oregano: Substitute 3-4 sprigs of fresh oregano if dried isn't available. Remove from the stems and chop the leaves.
  • Garlic Cloves: Look for fresh garlic cloves that are tight on the garlic bulb, which is a good sign that it's fresh.
  • Rigatoni Pasta: This shape has small ridges with a large whole that is perfect to scoop up the rich ragu.
  • Parmesan Cheese: Look for an aged Italian Parmesan cheese with the rind. I like saving the rind to put into pasta fagioli.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Instead of ground pork sausage, substitute with Italian flavored turkey sausage or a mixture of both sausage and ground turkey.
  • If rigatoni isn't available, look or another hearty pasta shape such as fettuccine, pappardelle or penne rigate.
  • Make the pork ragu in the slow cooker! Cook the ground sausage and vegetables, then add everything, including the sausage and vegetables into a slow cooker and cook on low for low for 4-5 hours or high for 3-4 hours.
  • For a gluten free option, omit the pasta and serve the ground pork ragu over creamy polenta.

⏲️ Instructions

Add spices to the ground sausage and continue cooking until the sausage is cooked through.

Step 1. Heat a large skillet or wide Dutch oven over medium-high heat and drizzle with olive oil. Add ground sausage and halfway through cooking, add the spices. Continue cooking until sausage is cooked through, then remove and set aside.

Puree the vegetables in the food processor until finely minced and there are no large pieces left.

Step 2. While the sausage cooks, add the carrot, celery and onion to a food processor and pulse until a fine consistency.

Add chopped garlic and saute for another minute.

Step 3. Add the chopped vegetables and cook for 3-5 minutes to soften, then add the garlic and continue cooking for another 1-2 minutes.

Add tomato paste and stir into the sauteed vegetables for a minute.

Step 4. Add the tomato paste and use a spatula to break up the tomato paste into the vegetables.

Pour the red wine into the pot and let the wine reduce, scraping up any meaty bits from the bottom.

Step 5. Pour in the red wine and use a spoon to scrape up any meaty bits from the bottom. Let the wine reduce for another 1-2 minutes.

Add the cooked Italian sausage back into the tomato sauce.

Step 6. Add the crushed tomatoes and ground sausage with any residual drippings back into the Dutch oven and season with salt and pepper. Give everything a good stir.

Simmer the pork ragu until the sauce thickens.

Step 7. Place a lid over the top of the pot, leaving a small opening. Simmer the pork ragu for 30-45 minutes until the sauce thickens.

Add the cooked pasta to the pork ragu and stir together.

Step 8. Add the cooked rigatoni to the ragu and toss to combine so all of the sauce coats all of the pasta. Add ¼ cup of starchy pasta water as needed to loosen the sauce.

Garnish the pork ragu with basil and Parmesan.

Step 9. Serve the pork ragu garnished with grated Parmesan and fresh basil on top.

📍 Recipe Tips

  • If you don't have a food processor or blender, chop the vegetables as finely as you can.
  • When cooking the ground pork sausage, use a spatula to break up the sausage and cook until you start to see the meat deepen in color and caramelize.
  • When cooking the rigatoni or any pasta, save some of the starchy cooking pasta water and add ¼ cup at a time to the ragu to loosen the sauce a bit.
Pork ragu tossed with rigatoni pasta and finished with grated Parmesan cheese.

Recipe FAQs

Can pork ragu be made ahead of time?

Yes, the pork ragu can be made upt o 3 days in advance and tastes even better as the sauce sits for a day.

Can the pureed vegetables be made ahead of time?

Yes, save time by preparing the pureed veggies ahead and refrigerate until ready to use.

Serving Suggestions

Instead of serving the pork ragu with rigatoni, serve the rich ragu over creamy parmesan polenta or garlic mashed potatoes.

Serve the rigatoni and pork pasta with a class of Chinati or Brunello.

More Pasta 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.

Spicy pork ragu with rigatoni and Parmesan.
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5 from 6 votes

Rigatoni with Spicy Pork Ragu

Spicy pork ragu is a robust pasta dish with Italian sausage and red wine simmered in a tomato sauce, making it the perfect addition for rigatoni pasta.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Dinner, Main Course
Cuisine: Italian
Keyword: pork ragu recipe, rigatoni with pork ragu, spicy pork ragu
Servings: 6 servings
Calories: 661kcal
Author: Samantha Ferraro

Equipment

Ingredients

For Serving

US Customary - Metric

Instructions

  • Heat a large skillet or wide Dutch oven over medium-high heat and drizzle with olive oil. Add the ground sausage and use a sturdy spatula to break up the sausage. Once the sausage becomes caramelized and begins browning, about half way halfway through the cooking, add the dried oregano and red pepper flakes, if using.
  • Continue cooking until the sausage is cooked through, then remove from the Dutch oven and set aside
  • While the sausage cooks, make the mirepoix. Add the carrot, celery and onion to a food processor and pulse until finely chopped and there are no large pieces left.
  • To the same Dutch oven, add the chopped mirepoix and cook the vegetables for 3-5 minutes to soften, then add the garlic and continue cooking for another 1-2 minutes. Add the tomato paste and use a spatula to break up the tomato paste into the vegetables and continue cooking for another minute.
  • Pour in the red wine and use a sturdy spatula to scrape up any meaty bits from the bottom of the skillet. Let the wine reduce for another 1-2 minutes.
  • Add the crushed tomatoes and ground sausage with any residual drippings back into the Dutch oven and season with salt and pepper. Give everything a good stir.
  • Place a lid over the top of the pot, leaving a small opening. Simmer the pork ragu for 30-45 minutes until the sauce thickens.
  • Once done, add the cooked rigatoni to the pork ragu and stir to combine so all of the sauce coats all of the pasta. Add ¼ cup of starchy pasta water as needed to loosen the sauce.
  • Serve the pork ragu garnished with grated Parmesan and fresh basil on top.

Notes

  • If you don't have a food processor or blender, chop the vegetables as finely as you can.
  • When cooking the ground pork sausage, use a spatula to break up the sausage and cook until you start to see the meat deepen in color and caramelize.
  • When cooking the rigatoni or any pasta, save some of the starchy cooking pasta water and and add ¼ cup at a time to the ragu to loosen the sauce a bit.

Nutrition

Calories: 661kcal | Carbohydrates: 71g | Protein: 23g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 57mg | Sodium: 1287mg | Potassium: 893mg | Fiber: 6g | Sugar: 10g | Vitamin A: 3754IU | Vitamin C: 17mg | Calcium: 95mg | Iron: 4mg

Muhammara(Turkish Red Pepper and Walnut Dip)

· 5 Comments

Smoky, savory and aromatic, Muhammara is a delicious Middle Eastern red pepper and walnut dip that is flavored with tangy pomegranate molasses, bright lemon and warm spices. This savory dip is the perfect addition to serve alongside grilled meats or simple pita and will surely become your favorite mezze to add to the party!

Turkish red pepper and walnut dip with pomegranate molasses, warm spices and garnished with lemon zest.
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About the Recipe

Muhammara is a gorgeous savory red pepper and walnut dip with bold spices of tangy pomegranate molasses and warm spices of cumin and smoked paprika. The base of the Turkish red pepper dip, comes from the breadcrumbs and walnuts, which gives the dip a fabulous textural contrast. For another wonderful dip, try my Bread Dipping Oil with Fresh Herbs.

Even though I grew up on many Turkish flavors, muhammara wasn't introduced to me until we went to Istanbul a few years ago. One of our first meals we had in Turkey was a platter of mezzes that included spinach and feta borek and this flavorful pepper and walnut dip. What a fabulous combination of flavors and I couldn't wait to recreate this at home!

📋 Ingredients

Ingredients for Turkish red pepper dip called muhammara with pomegranate molasses, cumin, paprika and garlic.
  • Red Bell Peppers: This Mediterranean dip includes roasted red bell peppers, which you can do yourself or make it even easier and purchase jarred roasted bell peppers.
  • Bread Crumbs: Panko breadcrumbs is my usual go to, as I find them not as heavy as traditional Italian style breadcrumbs.
  • Walnuts: Look for shelled walnuts, either whole or pieces.
  • Garlic: For a sharper flavor, use 1-2 cloves of fresh garlic or opt for sweet roasted garlic like in this muhammara recipe.
  • Lemon: Both lemon zest and juice bring a bright layer of flavor to the savory dip. Save some fresh lemon zest as garnish as well.
  • Pomegranate Molasses: Used in Mediterranean cuisine, pomegranate molasses is reduced pomegranate juice that is thick like molasses and has a tart flavor. I often use pomegranate molasses on roasted carrots and drizzled on top of halloumi fries! The combination of the tart pomegranate molasses works really well with the sweet roasted red peppers.
  • Spices: Smoked paprika gives the savory dip a subtle smokiness, however if you prefer a sweeter flavor, use sweet paprika. Aleppo pepper is a Syrian chili pepper that is milder and sweeter than traditional red pepper flakes that we're used to in North America. And cumin is gives the Mediterranean dip a gorgeous earthy depth of flavor.
  • Olive Oil: Like most Mediterranean recipes, a good extra virgin olive oil often makes an appearance. Look for a flavorful extra virgin olive oil and save half of the marinade for pouring on afterwards.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Instead of roasting bell peppers, use jarred roasted bell peppers to make the muhammara recipe even easier.
  • If Aleppo pepper isn't available, add a small pinch of red pepper flakes or omit all together for no added heat.
  • To make muhammara gluten free, use gluten free breadcrumbs.

⏲️ Instructions

Roast the red peppers and garlic until the outside os charred and peppers are tender.

Step 1. Roast the bell peppers and garlic cloves in the oven at 400 degrees Fahrenheit for 35-40 minutes until vegetables are charred and tender.

Remove the charred peel from the roasted peppers.

Step 2. Remove the peppers from the oven and cover with a sheet of plastic wrap to steam for 10 minutes. Then peel off the thick charred layer of the peppers and garlic and discard the peppers seeds.

Add all of the muhammara ingredients to a blender or food processor.

Step 3. To a food processor, add the roasted peppers and garlic, walnuts, pomegranate molasses, breadcrumbs, lemon zest and juice, spices and olive oil.

Blend the muhammara in a food processor until there are no large pieces left and the mixture is smooth.

Step 4. Blend the muhammara until smooth but there is still some texture. Taste for seasoning and adjust as needed.

📍 Recipe Tips

  • After roasting the peppers, place a sheet of plastic wrap over the top and let the peppers steam for a few minutes. This will make removing the charred peel easier.
  • Store the muhammara in an airtight container in the fridge for up to 5 days.
Muhammara recipe is a Turkish red pepper and walnut dip with warm spices and pomegranate molasses.

Recipe FAQs

Is muhammara gluten free?

Muhammara can be made gluten free if you use gluten free breadcrumbs or omit them altogether and add additional walnuts.

Can muhammara be made in advance?

Yes, you can make muhammara ahead of time up to 3 days in advance. when ready to serve, garnish with lemon zest, herbs and olive oil.

Serving Suggestions

Serve muhammara on a Mediterranean mezze platter or on top of a falafel bowl with warm pita bread.

More Mediterranean Mezze to Try

Muhammara dip topped with pomegranate seeds and lemon zest.
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5 from 7 votes

Turkish Red Pepper and Walnut Dip (Muhammara)

Muhammara is a savory Middle Eastern red pepper and walnut dip flavored with pomegranate molasses and warm spices. Perfect for grilled meats or simple pita bread.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Appetizer
Cuisine: Mediterranean, Turkish
Keyword: muhammara, red pepper and walnut dip, Turkish muhammara, vegan red pepper dip
Servings: 4 servings
Calories: 309kcal
Author: Samantha Ferraro

Equipment

Ingredients

Garnish

US Customary - Metric

Instructions

  • Preheat the oven to 400 degrees Fahrenheit and plac ethe bell peppers and garlic cloves onto a baking sheet. Roast the vegetables for 35-40 minutes, until the outside is lightly charred and peppers are soft.
  • Once ready, remove them from the oven and place a sheet of plastic wrao over the top and let the peppers steam for 5-10 minutes. Once the peppers are cool enough to handle, remove the charred peel and seeds. Remove the peels from the garlic cloves and discard.
  • To a food processor or blender, add the roasted bell peppers and roasted garlic cloves along with the walnuts, breadcrumbs, lemon zest and juice, pomegranate molasses, olive oil and spices.
  • Blend the red pepper mixture until there are no large peices left and everything is blended evently. If the muhammara is too thick, add a few more tablespoons of olive oil until desired consistency. Once done, taste for seasoning and adjust as needed,
  • To serve, spoon the muhammara into a shallow bowl and garnish with pomegranate seeds, additional lemon zest, chopped parsley and an extra drizzle of olive oil.

Notes

    • After roasting the peppers, place a sheet of plastic wrap over the top and let the peppers steam for a few minutes. This will make removing the charred peel easier.

Nutrition

Calories: 309kcal | Carbohydrates: 21g | Protein: 5g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 11g | Sodium: 399mg | Potassium: 270mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2193IU | Vitamin C: 84mg | Calcium: 57mg | Iron: 2mg

Hawaiian Plate Lunch

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Local style eats, this Hawaiian Plate Lunch is filled with smoky Kalua pork, creamy macaroni salad and cooked white rice.

Kalua pork and cabbage served with macaroni salad and cooked rice.
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What is a Hawaiian Plate Lunch

I really should have plated this in a styrofoam plate or take-out container. Because that's how I've always had it, usually at a local Hawaiian spot or at someone's luau.

A plate lunch (for those that didn't grow up in Hawaii), is a simple plate of food with rice, macaroni salad and some protein, such as kalua pork or shoyu chicken and it's so ono AKA "good to eat" in Hawaiian!

Components of a Plate Lunch

When you order a plate lunch in Hawaii, what you'll get is a scoop or two of white rice, a scoop of mac salad and the protein of choice. You can also ask for "two scoop white rice" instead of the mac salad. But when in Hawaii, always order the mac salad, there is nothing like it!

Hawaiian plate lunch with chicken katsu and shrimp curry.
Hawaiian plate lunch (mixed plate) with chicken katsu, shrimp curry, rice and mac salad from L&L in Kona, Hawaii.

Proteins

Usually, you'll see these protein choices for a plate lunch or "mixed plate", where you can order more than one protein.

  • Kalua Pork and Cabbage: Smoked and shredded pork that is seasoned with Hawaiian salt. (Recipe below).
  • Shoyu Chicken: Tender pieces of chicken simmered in a flavorful soy sauce mixture.
  • Chicken Katsu: Fried chicken cutlets served with a ketchup based katsu sauce.
  • Shrimp Curry: Fried shrimp and vegetables simmered in a rich and savory Japanese curry.
  • Laulau: Steamed fish or pork that is wrapped in laulau and ti leaves.
  • Teriyaki Beef: Thin slices of beef seasoned with a flavorful teriyaki marinade.
  • Kalbi Ribs: Korean style short ribs are flavored with soy sauce and other aromatics that are grilled until charred on the outside.

Starch

  • 1 or 2 scopps of cooked white rice
  • 1 scoop of mac salad

What is Kalua Pork?

Traditionally, kalua pork is cooked in an imu (an underground oven). If you've ever been to a luau, you have probably seen it done the morning of the luau. It's a beautiful ceremony of taking the whole pig and cooking it underground with hot rocks and banana leaves.

The hot rocks heat the pig slowly for hours and hours and the pork is smoky and so incredibly tender!

How to Make Kalua Pork

Because not everyone is lucky enough to have an imu in their backyard, making kalua pork (or kalua pig) at home couldn't be easier! Thanks to the modern advantages of a slow cooker and liquid smoke, tender and fall apart kalua pork can be done with ease.

Rub Hawaiian salt all over the pork shoulder.

Step 1. Pierce the pork shoulder with a fork all over and rub Hawaiian salt and liquid smoke all over the pork.

Place the salted pork shoulder in the slow cooker.

Step 2. Place the pork in the slow cooker, fat side up and cook on high for 4-5 hours or low for 6-8 hours until tender.

Cooked kalua pork with cabbage in the slow cooker.

Step 3. About one hour before the pork is done, add chopped green cabbage and continue cooking for the last hour.

Slow cooker kalua pork and cabbage.

Step 4. Shred the pork with forks and remove any excess fat, if desired.

How to Make Mac Salad

Ingredients for Hawaiian mac salad include Best Foods mayonnaise.

Step 1. Cook elbow macaroni and let cool. Shred carrot and grate onion.

Authentic Hawaiian mac salad with grated carrot and onion.

Step 2. In a large bowl, add the cooked macaroni, mayonnaise, grated carrot adn onion, sugar and vinegar is using. Season with salt and pepper, mix well and refrigerate for at least 1 hour.

Kalua pork and cabbage plate lunch with mac salad and white rice.

I hope you enjoyed my modest version of a Hawaiian plate lunch. There is nothing like the people of Hawaii and the Aloha spirit. I hope you all get to experience one of the most beautiful places in the world.

Aloha!

More Hawaiian Inspired Recipes

For some Local style beverage inspiration try my Passion Fruit Mojito or my Passion Fruit Margarita with Li Hing Mui.

Hawaiian plate lunch with kalua pork, rice and mac salad.
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5 from 5 votes

Hawaiian Plate Lunch

Local style eats, this plate lunch is filled with Kalua pork, macaroni salad and cooked white rice.
Prep Time30 minutes
Cook Time6 hours
Total Time6 hours 30 minutes
Course: Lunch, Main
Cuisine: Hawaiian
Keyword: Hawaiian mixed plate, Hawaiian plate lunch, plate lunch with kalua pork
Servings: 8 servings
Calories: 737kcal
Author: Samantha Ferraro

Equipment

Ingredients

Kalua Pork

  • 4 pound pork shoulder
  • 1 tablespoon Hawaiian Salt
  • 1-2 teaspoons liquid smoke
  • 1 small green cabbage roughly chopped

Mac Salad

  • 1 pound elbow macaroni
  • 1 ½ cups mayonnaise Hellmans or Best Foods
  • ½ cup grated carrot
  • ¼ cup grated onion yellow white or sweet onion
  • 1 teaspoon white sugar
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon Kosher salt
  • ½ teaspoon ground black pepper + more if needed

Instructions

Kalua Pork

  • Pat the pork dry with paper towels and pierce a fork all over the pork shoulder.
  • Rub the pork with Hawaiian salt and liquid smoke and place in the slow cooker, fat side up and cook on high for 4-5 hours or on low for 6-8 hours, until fork tender.
  • An hour before the pork if finished cooking, add the green cabbage and continue cooking for the final hour.
  • Once the pork is incredibly tender, use a fork to shred the pork. Discard any excess fat, if desired.

Mac Salad

  • Boil the macaroni noodles in a large pot of water until cooked through according to box directions, about 8 minutes.
  • Once cooked, drain the noodles and run the noodles under cold water to stop the cooking.
  • Transfer the cooked noodles to a bowl and refrigerate until completely chilled, about 30 minutes.
  • Once the noodles are chilled, add the mayonnaise, grated carrot, grated onion, sugar, vinegar, salt and pepper and stir to combine very well.
  • Taste for seasoning, though the flavor will change slightly after it's chilled further.
  • Place a sheet of plastic wrap over the bowl and chill in the refrigerator so the flavors can blend together, for at least 1 hour.
  • Taste for seasoning again and adjust as needed. Garnish with chives, if deserved and serve.

For Serving

  • Serve the shredded kalua pork with cooked white rice and a scoop of macaroni salad.

Notes

  • Macaroni salad tastes better as it sits and will last in the fridge for up to 4 days. 

Nutrition

Calories: 737kcal | Carbohydrates: 51g | Protein: 36g | Fat: 42g | Saturated Fat: 9g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 110mg | Sodium: 1566mg | Potassium: 835mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1484IU | Vitamin C: 43mg | Calcium: 85mg | Iron: 3mg

Seared Furikake Ahi

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Seared furikake ahi takes seared tuna to a whole new level! Raw tuna is marinated in an umami rich marinade with soy sauce, ginger and garlic and pressed into savory furikake. Once seared, the ahi has a crisp golden crust with a tender rare center. Finish with a drizzle of creamy kewpie mayo and spicy sriracha for an explosion of flavors!

Seared furikake ahi served over rice and drizzled with kewpie mayo and sriracha.
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About This Recipe

Seared furikake ahi is what weeknight dinners are made for! Raw tuna, also called ahi is pressed into a seaweed mixture called furikake and seared until crisp on the outside and rare in the center.

Serve the seared tuna on top of cooked white rice and to take it over the top, drizzle the seared tuna with creamy Kewpie mayo and spicy sriracha for an added kick.

What is Furikake?

Furikake is a Japanese rice seasoning mix with sesame seeds and dried seaweed. Furikake is often used to sprinkle on top of cooked white rice, but I like to add it to chicken katsu or to sprinkle on top of poke nachos.

There are all sorts of variations to furikake, such as a spicy furikake or kimchi furikake with dried chiles or shrimp furikake with dried shrimp in the mixture.

📋 Ingredients

Ingredients to make seared ahi with furikake, including raw tuna, soy sauce, ginger and garlic.
  • Tuna Steaks:  Yellowfin tuna that has been immediately frozen is safe to eat. Look for good quality tuna that does not have any added dyes.
  • Soy Sauce: I likw using a Japanese style of soy sauce, called shoyu that adds depth and saltiness to the dish. You can also use tamari for a gluten free alternative.
  • Rice Wine Vinegar: A splash of rice wine vinegar brings subtle acidity to the marinade.
  • Honey: Add a touch of honey for a bit of sweetness to the savory marinade. If honey is not available, substitute with white sugar or brown sugar.
  • Ginger and Garlic: Use a microplane or grated so the fresh ginger and garlic infuses into the marinade easily.
  • Sesame Oil: This adds a delicious nutty layer of flavor, though, a little goes a long way, so start small and add more if desired.
  • Furikake: The star of the show, furikake is a Japanese seasoning blend featuring dried fish, sesame seeds, seaweed, and more, adding a burst of umami to the tuna's exterior.
  • Vegetable Oil: Look for a high heat cooking oil that cna handle the high temperature of searing, such as vegetable oil or avocado oil.
  • Kewpie Mayonnaise (optional): Is a creamy and luxurious Japanese style of mayo. Garnish the furikake ahi with a drizzle for added creaminess and richness.
  • Sriracha (optional): For a spicy kick, drizzle the Furikake Ahi with sriracha or mix the sriracha with the mayo.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Don't have Furikake? Make your own mixture with sesame seeds, dried garlic, chopped dried seaweed and red pepper flakes, for added heat.
  • Gluten Free Alternative: Substitute the soy sauce for Tamari or coconut aminos
  • Instead of Honey: substitute with brown sugar or white sugar.
  • Spicy Mayo: Mix some of the creamy kewpie mayo with sriracha for a spicy mayo that can be used to drizzle on top of the seared tuna.

⏲️ Instructions

Marinate the raw tuna in a soy sauce mixture with ginger, garlic, honey and rice wine vinegar.

Step 1. Whisk together the soy sauce, rice wine vinegar, honey, grated ginger and garlic and marinate the tuna steaks in the mixture.

Press the tuna steaks into the furikake on all sides.

Step 2. Press the tuna steaks into the furikake on all sides.

Sear the furikake crusted tuna in a hot cast iron for 90 seconds on the first side.

Step 3. Heat a cast iron on high and drizzle with vegetable oil. Sear the furikake ahi on the first side for 90 seconds to form a crust.

Once seared on the first side, turn the tuna over and sear on the other side for 90 seconds.

Step 4. Turn the tuna steaks over and sear them on the other side for another 90 seconds until the outside is seared and the center is rare.

Serve the seared ahi on top of cooked white rice and drizzle with sriracha and Japanese mayo.

Step 5. Slice the furikake tuna and serve over cooked white rice and drizzle with Kewpie mayo and sriracha is desired. Garnish with sliced green onions.

📍 Recipe Tips

  • Use paper towels to pat the fish dry before adding to the marinade, which will help the marinade adhere to the fish easier.
  • Make sure your skillet is nice and hot for a quick sear. The outside of the tuna should should have a crisp exterior with a rare center.
Seared ahi with furikake that is served over white rice and garnished with green onions and a drizzle of kewpie mayo and sriracha.

Recipe FAQs

Can I use frozen tuna for this recipe?

Yes, when looking for raw tuna, look for tuna that is still frozen for the best quality.

Can seared tuna be made ahead of time

It's highly recommended to serve seared tuna or any fish, as soon as it's cooked and not make ahead.

Serving Suggestions

Serve the seared furikake ahi on top of cooked white rice or peanut noodles with spicy cucumber salad.

More Hawaii Inspired 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.

Furikake ahi recipe served with rice and green onions.
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5 from 1 vote

Seared Furikake Ahi

Seared furikake ahi showcases raw tuna with a savory furikake crust that is seared on the outside and rare in the center.
Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Asian, Hawaiian
Keyword: furikake ahi, furikake ahi steak, furikake tuna, seared ahi, seared tuna
Servings: 4 servings
Calories: 345kcal
Author: Samantha Ferraro

Equipment

Ingredients

For serving

US Customary - Metric

Instructions

  • Pat the tuna steaks dry with paper towels and set aside.
  • Whisk together the soy sauce, rice wine vinegar, honey, grated ginger and garlic and sesame oil and pour into a medium sized bowl or casserole dish.
  • Add the ahi steaks to the soy sauce mixture, turning to evenly coat all sides and lert the tuna marinade for 15-20 minutes.
  • When ready, pour the furikake onto a flat plate and remove the tuna steaks from the marinade, dripping off any excess marinate.
  • Press the tuna into the furikake mixture, turning so all sides are evenly coated with a thin even layer of the furikake mixture.
  • Bring a medium sized skillet or cast iron to medium-high heat and add vegetable oil. Once sizzling, sear the the ahi on the first side for 60-90 seconds until the outside is golden brown, then turn over and sear the other side for another 90 seconds.
  • Once done, remove the tuna from the skillet and let it rest for 2-3 minutes before slicing.
  • To serve, slice the tuna steaks into thin slices and serve on top of cooked white rice. Drizzle sriracha and kewpie mayo, if desired and garnish with green onions.

Notes

    • Use paper towels to pat the fish dry before adding to the marinade, which will help the marinade adhere to the fish easier.
    • Make sure your skillet is nice and hot for a quick sear. The outside of the tuna should should have a crisp exterior with a rare center.
    • 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: 345kcal | Carbohydrates: 9g | Protein: 33g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Cholesterol: 43mg | Sodium: 858mg | Potassium: 454mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2478IU | Vitamin C: 0.3mg | Calcium: 288mg | Iron: 6mg

Polish Poppy Seed Roll (Makowiec)

· 5 Comments

Polish poppy seed roll, also called Makowiec is a cherished Polish pastry that's often made during the holiday season. The tender dough boasts specks of vanilla and filled with a sweet poppyseed filling, dressed up with fresh citrus zest.

Polish poppyseed cake also called makowiec.
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About This Recipe

This Polish poppyseed roll, also called makowiec is a cherished Polish treat that is popular during the holiday season. The pastry showcases a tender, sweetened dough infused with specks of vanilla, but the star of the show is the sweetened poppy seed filling, elevated with a generous scraping of fresh citrus zest.

Rolled into a perfect spiral and baked to golden perfection, cutting into makowiec is like pure art. Each layer is spiraled and airy and is just so beautiful to see and devour.

📋 Ingredients

Ingredients for Polish poppyseed cake, including vanilla extract, lemon and vanilla bean.
  • Active Dry Yeast:  If buying yeast in the small packets, use 1 packet or 2 teaspoons worth.
  • All Purpose Flour
  •  Sugar: White Sugar is used in the dough and if you have, dust powdered sugar onto the baked poppy seed roll.
  • Milk: Whole milk adds moisture to the dough. Gently warm the milk with a split vanilla bean before adding to the dry ingredients.
  • Vanilla Bean and Vanilla Extract: The vanilla bean is split open and steeped in the milk and the vanilla extract is added to the poppy seed filling. If vanilla bean isn't available, substitute with a teaspoon of vanilla extract.
  • Vegetable Oil: Use a neutral flavored oil to not overpower the other ingredients.
  • Poppy Seed Filling: To make the poppy seed roll even easier, I like using a sweetened canned poppyseed filling and add even more layers of flavor with citrus and vanilla.
  • Citrus Zest: Both lemon zest and orange zest pair well with the poppy seeds and vanilla offers a layer of brightness.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Add Nuts: Mix chopped nuts, such as walnuts or almonds into the poppyseed filling to add a crunchy texture.
  • Drizzle Icing: Instead of dusting the makowiec with powdered sugar, make icing by whisking together ½ cup powdered sugar with 1-2 tablespoons of milk and drizzle on top of the baked poppyseed roll.

⏲️ Instructions

In the bowl of a mixer. add the flour, yeast and sugar.

Step 1. In the bowl of a stand mixer, add the flour, yeast, sugar and salt and stir to combine.

Heat milk to 110 degrees Fahrenheit.

Step 2. In a small pot, add milk and vanilla bean with seeds. Heat milk until its about 110 degrees Fahrenheit. Once ready, remove the vanilla bean to discard.

Knead the makowiec dough into a small round ball.

Step 3. To the flour mixture, add the warm milk, oil and egg and mix until dough forms, then knead by hand until dough is smooth. Let the dough rest and make the filling.

Add the vanilla extract and citrus zest to the sweetened poppyseed mixture.

Step 4. While dough rests, add the poppy seed filling to a bowl with vanilla extract, orange and lemon zest and mix everything well.

Roll up the poppyseed roll, tucking the sides in, like a burrito.

Step 5. On a lightly floured surface roll out the dough balls to about a 8 x 10 rectangle and spread half of the poppy seed filling onto each dough, in an even layer, leaving about an ½ inch border around the sides.

Continue rolling the poppyseed roll into a long roll.

Step 6. Roll the poppyseed roll "jelly roll" style, tucking the ends in and continue rolling into a log.

Brush a thin layer of egg wash onto the unbaked poppyseed rolls.

Step 7. Place the rolls onto lined baking sheet, seam side down and let rise for 1-½ hours. Brush with egg wash all over the top and sides.

Bake the Polish poppyseed rolls until golden brown.

Step 8. Bake the poppyseed roll at 350 degrees Fahrenheit for 25-30 minutes or until golden brown. Let cool slightly, then slice and dust with powdered sugar.

📍 Recipe Tips

  • Roll Dough Evenly: Roll out the dough evenly to achieve a consistent thickness throughout the roll.
  • Evenly Spread the Filling: Distribute the poppyseed filling evenly over the rolled-out dough, leaving a small border around the edges.
  • Cool Before Slicing: Allow the makowiec to cool completely before slicing to ensure clean and neat slices.
Polish poppyseed roll aka Makowiec.

Recipe FAQs

What if I don't have poppy seed filling?

Instead of poppy seed filling, you can add marzipan, apricot jam or chopped nuts and dried fruit.

Can I freeze the dough or the baked roll?

Yes, you can freeze both the unbaked roll and the baked roll. If freezing the unbaked roll, let it thaw and rise before baking.

What if I don't have a stand mixer?

You can mix and knead the dough by hand. It might take a bit more effort, but the results will still be delicious.

More Holiday Baking Recipes

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Polish poppyseed roll called makowiec, dusted with powdered sugar on top.
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5 from 6 votes

Polish Poppy Seed Roll (Makowiec)

Classic Polish poppy seed cake made easy with pre-made poppy seed filling, dressed up a bit more with fresh orange and lemon zest.
Prep Time1 hour 30 minutes
Cook Time30 minutes
Total Time2 hours
Course: Breakfast, Brunch, Dessert
Cuisine: American, Polish
Keyword: makowiec recipe, poppy seed cake, poppy seed cake recipe, poppy seed roll
Servings: 12 servings
Calories: 294kcal
Author: Samantha Ferraro

Equipment

Ingredients

Dough

Filling

US Customary - Metric

Instructions

  • In the bowl of a stand mixer, add the flour, yeast, sugar and salt and stir to combine.
  • In a small pot, add the milk and split vanilla bean with seeds. Heat the milk until 10 degrees Fahrenheit. Once ready, remove the bean to discard.
  • Add the warm milk, vegetable oil and egg to the flour mixture and begin to beat at medium-high speed until mixture begins to come together.
  • If the mixture is too sticky, gradually add up to ¼ cup more flour until dough forms into a ball. Once ready, place dough on a lightly floured surface and hand knead for about 2 minutes. It should be very smooth and if you press a finger in the dough, it should bounce back easily.
  • Divide the dough into 2 balls and cover with a clean dish towel to rest, while you make the poppy seed filling.
  • To a medium sized bowl, add the sweetened canned poppy seed filling, as well as vanilla extract and orange and lemon zest. The premade filling is already sweetened, so no need to add any more sugar. Mix everything together, it will be a bit sticky and thick.
  • On a lightly floured surface, roll out each ball of of dough to a 8 x 10 rectangle and divide the poppy seed filling onto each dough. Use a spatula or spoon to spread the poppy seed filling in an even layer, leaving about an ½ inch border around the sides.
  • Next, roll the bread "jelly roll" style, tucking the end closest to you in, and rolling into a log. Then place the rolls onto parchment lined baking sheet, seam side down and brush with egg wash all over the top and sides.
  • Cover the poppy seed roll with a clean towel and let rise in a warm spot for 1-1 ½ hours. Meanwhile, preheat oven to 350 degrees Fahrenheit.
  • Once the rolls are just about doubled in size, bake for 25-30 minutes or until golden brown. Check at about 20 minutes, if bread is browning too quickly, cover with foil and continue baking.
  • Once done, let the poppy seed rolls rest for at least 15 minutes before slicing. When ready to serve, slice and dust with powdered sugar.

Notes

    • Roll Dough Evenly: Roll out the dough evenly to achieve a consistent thickness throughout the roll.
    • Evenly Spread the Filling: Distribute the poppyseed filling evenly over the rolled-out dough, leaving a small border around the edges.
    • Cool Before Slicing: Allow the makowiec to cool completely before slicing to ensure clean and neat slices.
    • Yields 2 loaves
Dough recipe adapted from Jenny Can Cook.

Nutrition

Calories: 294kcal | Carbohydrates: 31g | Protein: 9g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 15mg | Sodium: 116mg | Potassium: 285mg | Fiber: 7g | Sugar: 6g | Vitamin A: 48IU | Vitamin C: 6mg | Calcium: 468mg | Iron: 4mg

Goat Cheese Stuffed Phyllo Cups

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Goat cheese stuffed phyllo cups is an easy and elegant appetizer that is done in nearly 15 minutes! Crisp phyllo shells are stuffed with goat cheese and an assortment of condiments including pesto, sun-dried tomatoes and olive tapenade.

Goat cheese stuffed phyllo cups with pesto, tapenade and sun-dried tomatoes. Garnish with balsamic and basil.
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About This Recipe

Savory and crunchy, these goat cheese stuffed phyllo cups are a quick and elegant appetizer that's ready in just 15 minutes! Flaky phyllo shells are stuffed with crumbled goat cheese and topped with an assortment of Mediterranean condiments, including basil pesto, chopped sun-dried tomatoes and olive tapenade. For a great appetizer that is going to impress your guests, try my Steak crostini or my Pan Con Tomate with Jamón.

Have fun mixing and matching the layers and after they bake to just soften the goat cheese, finish with a drizzle of sweet aged balsamic and fresh basil. Here is The Ultimate Mediterranean Diet Shopping List.

Recipe Highlights

  • Customizable appetizer: Add your favorite cheese and mix and match the pesto with sundried tomatoes and/or tapenade.
  • Quick appetizer: Ready in under 15 minutes!

📋 Ingredients

  • Phyllo Cups: You can often find phyllo shells in the freezer section of most grocery stores, near the puff pastry and phyllo sheets.
  • Goat Cheese: Look for a log of goat cheese instead of the pre-crumbled options, which will be creamier.
  • Basil Pesto: To make this party appetizer even easier, use a good quality store bought pesto.
  • Sun-Dried Tomatoes: Look for sun-dried tomatoes that are packed in oil, which are tender and pliable.
  • Olive Tapenade: You can often find olive tapenade prepared
  • Aged Balsamic: Look for a good quality aged balsamic or balsamic glaze, which will be a bit thicker and sweeter than balsamic vinegar.
  • Fresh Basil: Thinly slice a few leaves of fresh basil to garnish the savory phyllo cups. If basil isn't available, finely chopped parsley leaves or thyme would be a good substitute.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Instead of goat cheese, substitute with crumbled feta cheese or small cubes of mozzarella.
  • You can find the phyllo cups in the freezer section of most grocery stores alongside regular phyllo and puff pastry.
  • Unlike standard phyllo sheets, phyllo cups do not need to be thawed before using. Just fill and bake.

⏲️ Instructions

Add crumbled goat cheese to phyllo cups.

Step 1. Fill each phyllo cup with crumbled goat cheese.

Layer pesto, sun-dried tomatoes and olive tapenade into the goat cheese phyllo cups.

Step 2. Layer chopped sun-dried tomatoes, dollop of pesto and dollop of olive tapenade on top of the goat cheese.

Savory phyllo appetizer with goat cheese, pesto, sun-dried tomatoes and olive tapenade.

Step 3. Bake the goat cheese phyllo cups at 400 degrees Fahrenheit for 10 minutes, then garnish with a drizzle of aged balsamic and sliced basil.

📍 Recipe Tips

  • Goat cheese stuffed phyllo cups are best made right before serving, since the phyllo cups will soften as they sit.

Recipe FAQs

How do you keep phyllo shells from getting soggy?

Plan to make stuffed phyllo shells as soon before serving as possible to prevent the phyllo from softening.

What can I fill inside phyllo cups?

Phyllo shells are a blank canvas, so add whatever you like! Some suggestions are chunks of brie with fig jam or cubes of mozzarella with tomato sauce and pesto.

More Appetizer Recipes to Try

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Cheese stuffed phyllo cups with pesto, sun-dried tomatoes and basil.
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5 from 1 vote

Goat Cheese Stuffed Phyllo Cups

Quick and elegant, these goat cheese-filled phyllo cups make a delightful appetizer in just 15 minutes. Crisp shells are filled with goat cheese and topped with pesto, sun-dried tomatoes, and olive tapenade.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Appetizer, Snack
Cuisine: Mediterranean
Keyword: goat cheese phyllo cups, phyllo cup appetizer
Servings: 15 phyllo cups
Calories: 24kcal
Author: Samantha Ferraro

Ingredients

  • 1 box phyllo shells 15 shells
  • 4 ounces goat cheese roughly crumbled
  • 2-3 teaspoons basil pesto
  • 2-3 teaspoons olive tapenade
  • 2-3 sundried tomatoes chopped
  • Aged balsamic for drizzling
  • Fresh basil leaves thinly sliced for garnish
US Customary - Metric

Instructions

  • Preheat the oven to 400 degrees Fahrenheit.
  • Place the phyllo shells onto a baking sheet and add crumbled goat cheese into each phyllo cup.
  • Layer a ½ teaspoon of basil pesto, olive tapenade or a sun-dried tomatoes into each phyllo cup or mix and match with the different toppings.
  • Place the filled phyllo cups into the oven for 10 minutes, just to warm through and the goat cheese softens.
  • Once done, remove from the oven and garnish with a drizzle of aged balsamic and fresh basil.

Notes

Nutrition

Calories: 24kcal | Carbohydrates: 0.3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.4g | Cholesterol: 4mg | Sodium: 36mg | Potassium: 8mg | Fiber: 0.03g | Sugar: 0.1g | Vitamin A: 97IU | Vitamin C: 0.4mg | Calcium: 12mg | Iron: 0.2mg

Celery Root Latkes

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Earthy and slightly sweet, these celery root latkes are a delightful twist on the traditional potato latkes. Pair with a quick homemade applesauce and a dollop of creamy sour cream, these celeriac latkes will surely become a Hanukkah treat!

Celery root and potato latkes topped with applesauce and sour cream.
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About This Recipe

Earthy and slightly sweet, these crispy celery root latkes are a delightful twist on the classic latke recipe. Celery root, also known as celeriac is the root from which celery stalks grow out of. Celeriac is probably one of the funkiest vegetables you'll find at the store. It's large with roots growing out of it and a rough cutter layer, that can easily be sliced away.

Celery root has a slightly earthy and sweet flavor with the essence of celery, but not as bitter as the stalks. And when paired with potatoes to form latkes, creates a perfectly crisp texture!

📋 Ingredients

Ingredients for celery root latkes, including potatoes, eggs, matzo meal and ingredients for homemade applesauce.
  • Celery Root: Boasting an earthy and slightly sweet flavor, celery root adds a unique twist to dishes like latkes.
  • Russet Potatoes: With their starchy texture, russet potatoes contribute to the perfect crispy consistency in latkes.
  • Onion: Providing a savory depth, onions add flavor complexity and a hint of sweetness to the latke mix.
  • Matzo Meal: A key ingredient for binding and texture, matzo meal enhances the latke's crunch while maintaining its structure.
  • Vegetable Oil: Used for frying, vegetable oil has a higher smoke point then olive oil and is also less expensive.
  • Red Apples: Leave the peels on the red apples to make a subtle pink applesauce to pair with the latkes.
  • Cinnamon Stick and Honey: Infusing warmth and sweetness, a cinnamon and honey are added to the quick applesauce for a sweet and warm flavor.

See recipe card for full information on ingredients and quantities.

⏲️ Instructions

Shred the celery root and potatoes in a food processor or use a hand grater.

Step 1. Shred the potatoes, celery root and onion using the shred attachment of a food processor or use a hand grater.

Celery root latke batter with matzo meal, eggs and shredded celery root and potatoes.

Step 2. Squeeze out all of the moisture from the vegetables and add to a bowl along with the eggs, matzo meal, salt and pepper and mix to combine well.

Fry the celery root latkes in hot oil until golden and crispy on both sides.

Step 3. Heat the oil in a frying pan to about 350 degrees Fahrenheit. Fry tablespoon sized latkes for 3-4 minutes per side until crisp and golden brown on both sides.

Transfer the fried celery root latkes to a wire rack to drain excess oil.

Step 4. Transfer fried latkes onto a wire rack to drain any excess oil and immediately sprinkle with salt while the latkes are still hot.

Cook the chopped apples and cinnamon until the apples are very soft.

Step 5. For the applesauce, add the chopped apples, honey, cinnamon stick and water to a pot and cook on medium heat for 20 minutes until apples are very soft.

Puree the applesauce in a food processor and blend until there are no large apple pieces left.

Step 6. Remove the cinnamon stick and transfer apples to a food processor and blend until smooth.

📍 Recipe Tips

  • Peel the potatoes and celery root ahead of time and keep them in a bowl of cold water to prevent browning.
  • Squeeze out as much moisture as you can, from the vegetables. This will insure a dryer batter and crispier latke.
  • Maintain a consistent oil temperature to achieve crispy latkes. Test the oil by placing a small piece of batter in the oil and if it sizzles immediately, it's ready.
  • Fry the latkes ahead of time and re-heat in the oven on a wire rack until warmed through and crispy.
Celery root and potato latkes topped with applesauce and sour cream.

Recipe FAQs

How do I prevent the latkes from becoming soggy?

Squeeze out as much moisture as possible from the shredded vegetables, and ensure the oil is hot enough before frying.

What can I use instead of matzo meal for a gluten-free version?

You can use gluten-free breadcrumbs or a gluten-free flour blend as a substitute for matzo meal.

What's the best way to reheat leftover latkes?

Reheat latkes in the oven to maintain crispiness. Place them on a baking sheet with a wire rack on top and bake at a low temperature until warmed through.

Serving Suggestions

Add these celeriac latkes to your Hanukkah feast! Serve alongside braised brisket or make these the base of the latke bar! And for a light and fresh addition to all the frying, have a fresh shredded kale salad with apples on the side.

More Latke Inspiration

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Potato and celery root latkes topped with applesauce and sour cream.
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Celery Root Latkes

Slightly sweet, these celery root latkes are a twist on traditional potato latkes. Pair with homemade applesauce and a dollop of sour cream for a delightful Hanukkah treat!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Appetizer, Side Dish
Cuisine: Jewish
Keyword: celeriac latkes, celery root latkes
Servings: 20 latkes
Calories: 89kcal
Author: Samantha Ferraro

Equipment

Ingredients

Celery Root Latkes

  • 1 celery root peeled and cut into large chunks
  • 2 russet potatoes peeled and cut into quarters, soaked in water
  • ½ white or yellow onion cut into quarters
  • ½ cup matzo meal
  • 3 eggs
  • ½ teaspoon Kosher salt + more for garnish
  • ¼ teaspoon ground black pepper
  • Vegetable oil for frying

Quick Pink Applesauce

Toppings

  • ½ cup Sour cream for serving
US Customary - Metric

Instructions

  • Using a food processor with a shred attachment, shred the celery root, potatoes and onion. If you don't have one, a box grater with large holes works great.
  • Working in batches, use a clean kitchen towel and take about a cup of the mixture and tie it up inside the towel and squeeze out as much liquid as possible.
  • Add the shredded vegetables to a large bowl, along with the eggs, matzo meal and Kosher salt and ground black pepper and stir to combine well.
  • Heat a wide skillet over medium heat and pour about ½ inch of vegetable oil in the pan and heat the oil so it comes up to 350 degrees Fahrenheit. Use a large regular tablespoon to scoop up the latke mixture and carefully place it in the hot oil, frying 3-4 latkes at a time.
  • Fry the latkes on the first side for 3-4 minutes and then flip over and fry the other side for another 3 minutes, until golden brown on both sides.
  • Transfer fried latkes onto a wire rack to drain any excess oil and immediately sprinkle with salt while the latkes are still hot.
  • For the applesauce, add the chopped apples, honey, cinnamon stick and water to a small-medium pot and bring up to medium heat.
  • Give everything a stir and place a lid on the pot and continue cooking for 20 minutes until the apples are very soft. If the water evaporates quickly, add ¼ cup more, as needed.
  • Once the apples are very soft, remove the cinnamon stick and transfer the apples to a food processor and blend until smooth.
  • Let the applesauce cool and transfer to a resealable container until ready to serve.
  • Serve the celery root latkes with a dollop of sour cream and spoonful of pink applesauce on top.

Notes

    • Peel the potatoes and celery root ahead of time and keep them in a bowl of cold water to prevent browning.
    • Squeeze out as much moisture as you can, from the vegetables. This will insure a dryer batter and crispier latke.
    • Maintain a consistent oil temperature to achieve crispy latkes. Test the oil by placing a small piece of batter in the oil and if it sizzles immediately, it's ready.
    • Fry the latkes ahead of time and re-heat in the oven on a wire rack until warmed through and crispy.
    • Yields about 20-22 latkes 
    • Applesauce recipe yields about 1 ½ cups.
  •  
  •  

Nutrition

Calories: 89kcal | Carbohydrates: 16g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 104mg | Potassium: 251mg | Fiber: 2g | Sugar: 6g | Vitamin A: 92IU | Vitamin C: 6mg | Calcium: 32mg | Iron: 1mg

Chicken Schnitzel Salad

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Savory and crunchy, this chicken schnitzel salad will become your new favorite weeknight dinner! Everything bagel spice kicks up the fried chicken cutlets with a crunchy salty coating. Serve the schnitzel over a fresh arugula pear salad for a delicious combination of flavors and textures.

Everything spiced chicken cutlets with radicchio and pear salad.
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About This Recipe

We are kicking up weeknight dinners with this chicken schnitzel salad that brings together the crispy crunch of golden-brown chicken cutlets with the refreshing crunch of an arugula, pear and radicchio salad. For another wonderful Chicken meal, try my One Pot Chicken Provencal.

What takes the schnitzel over the top is the savory blend of spices from the everything bagel seasoning that adds a delicious twist to the classic chicken schnitzel.

📋 Ingredients

Ingredients for chicken cutlet salad including radicchio, arugula and pear.
  • Chicken Breasts: Many grocery stores have already prepped chicken cutlets but if yours doesn't, cut the chicken breast in half horizontally and pound to an even thickness.
  • Panko Breadcrumbs: Panko is my preferred breadcrumb that I use in chicken katsu that creates a delicious crisp fried chicken schnitzel.
  • Everything Bagel Seasoning: This is the key that elevates and modernizes the chicken schnitzel. Everything bagel spice blend is a mix of salt, sesame seeds, poppyseeds, granulated garlic and granulated onion.
  • Salad: A mix of peppery arugula, bitter radicchio and crisp bosc pears make up the fresh salad.
  • Apple Cider Vinaigrette: I use the same vinaigrette in my shredded kale salad, which has maple syrup, apple cider vinegar and Dijon mustard.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Make it Gluten Free: Substitute the panko breadcrumbs with gluten free panko breadcrumbs.
  • Different Salad Mix: Instead of arugula, use baby kale or spinach.
  • Don't Have Everything Bagel Spice? Make your own blend by using any combination of sesame seeds, poppyseeds, dried garlic and dried onion.

⏲️ Instructions

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

Step 1. Setup a dredging station with seasoned flour, panko breadcrumbs mixed with everything bagel spice and whisked eggs.

Dredge the chicken cutlets in seasoned flour on both sides.

Step 2. Dredge the chicken cutlets in the seasoned flour on both sides.

Dip the chicken in whisked egg after dredging in flour.

Step 3. Dip the chicken cutlet in whisked eggs, letting any excess drip off.

Press the chicken cutlets into panko breadcrumbs on both sides.

Step 4. Press the chicken cutlets into the everything spiced and panko mixture.

Turn the chicken cutlets over and fry on the other side until crisp and golden brown.

Step 5. Fry the chicken cutlets in hot oil until golden brown on both sides.

Drain the fried chicken cutlets on a wire rack.

Step 6. Transfer the fried chicken schnitzel to a wire rack to drain any excess oil. Then slice and arrange onto the arugula pear salad.

📍 Recipe Tips

  • Pound the chicken cutlets into an even thickness, which will make the chicken schnitzel cook evenly.
  • Don't overcrowd the pan when frying the schnitzel, which will drop the oil temperature.
  • To keep sliced pears fresh, place them in a bowl of ice cold water with a splash of lemon juice to keep the pears from browning.
Pear radicchio salad topped with crispy fried chicken cutlets.

Recipe FAQs

Can chicken schnitzel be baked instead of fried?

Absolutely! Preheat your oven to 400°F (200°C) and place the breaded chicken on a parchment-lined baking sheet. Bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C), flipping halfway through for an even crispiness.

Can I make the everything bagel spice blend at home?

Yes! Combine equal parts sesame seeds, poppy seeds, garlic flakes, and onion flakes. Adjust the ratios based on your taste preferences and store any excess in a sealed container for future use.

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.

Fried chicken cutlet salad with radicchio and pear.
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Chicken Schnitzel Salad

Full of crunch and flavor, this chicken schnitzel salad is kicked up a notch from an everything bagel spice coating. Serve on top of a fresh arugula and pear salad with apple cider vinaigrette.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Keyword: chicken cutlets, chicken schnitzel, chicken schnitzel salad
Servings: 4 servings
Calories: 655kcal
Author: Samantha Ferraro

Ingredients

Everything Spiced Chicken Schnitzel

Radicchio Pear Salad

  • 2-3 cups baby arugula
  • 1 small radicchio cut into ½ inch pieces
  • 2 Bosc pears sliced thin

Apple Cider Vinaigrette

US Customary - Metric

Instructions

  • Start by making the vinaigrette and add all the dressing ingredients to a mason jar and shake for 30 seconds until dressing is emulsified. You can also do this in a bowl and whisk everything together. Set aside
  • For the chicken cutlets, cut the chicken breast in half horizontally and place between sheets of plastic wrap and pound each cutlet to an even thickness.
  • Create a dredging station by laying out 3 wide bowls. First bowl, whisk flour with salt and pepper. For the second bowl, whisk the eggs and for the third bowl whisk the panko breadcrumbs and everything bagel spice together.
  • Heat a wide skillet over medium-high heat and pour in oil to come up about ½ an inch. Once oil reaches 350 degrees Fahrenheit
  • Dredge each chicken cutlet into the flour mixture, then the egg mixture then panko mixture, making sure all sides are coated evenly.
  • Place 2 chicken cutlets into the hot oil and fry until golden brown and crisp on both slides, about 4-5 minutes per side. You may have to do this in batches.
  • Transfer the fried chicken onto a wired lined baking sheet to cool slightly, then cut the chicken on a bias to serve over the salad.
  • For the salad, arrange the arugula and radicchio onto a large platter and scatter thinly sliced pears on top.
  • Pour a few spoonfuls of the vinaigrette all over the salad and arrange chicken cutlets on top.

Notes

  • Pound the chicken cutlets into an even thickness, which will make the chicken schnitzel cook evenly.
  • Don't overcrowd the pan when frying the schnitzel, which will drop the oil temperature.
  • To keep sliced pears fresh, place them in a bowl of ice cold water with a splash of lemon juice to keep the pears from browning.

Nutrition

Calories: 655kcal | Carbohydrates: 63g | Protein: 24g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 0.02g | Cholesterol: 159mg | Sodium: 3640mg | Potassium: 517mg | Fiber: 5g | Sugar: 14g | Vitamin A: 458IU | Vitamin C: 6mg | Calcium: 115mg | Iron: 4mg

Indian Spiced Cauliflower Latkes with Cilantro Chutney

· 2 Comments

Inspired by the bold flavors of aloo gobi, these Indian spiced cauliflower latkes are seasoned with a flavorful spice blend and served with a bright cilantro chutney on the side.

Spiced cauliflower latke with cilantro and mint chutney.
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About This Recipe

These aren't your mama's latkes, that's for sure. Or my mom's, as she was known for making the BEST potato latkes on our block in Brooklyn growing up.

For a fun flavor exploration, these Indian spiced cauliflower latkes are a play off of one of my favorite Indian dishes, called Aloo Gobi.

The cauliflower latkes also have russet potatoes in them to hold their structure, and flavored with a bold spice mixture that includes turmeric, cumin and coriander. Serve the cauliflower latkes with a bright cilantro chutney on the side for a pop of freshness.

📋 Ingredients

  • Russet Potatoes: Russets are my usual go to potato when making potato latkes, as they hold up well to frying and create a deliciously crisp potato pancake.
  • Onion: Use either a yellow onion or white onion. If fresh onion isn't available, I've used ½ teaspoon of onion powder in a pinch.
  • Cauliflower: You can either prep and "rice" the cauliflower yourself or purchase it prepped already at many grocery stores.
  • Spices: Turmeric, coriander and curry powder is the spice mixture that gives the cauliflower latkes both a bold spiced flavor and deep golden color.
  • Matzo Meal: Matzo meal is made by finely grounding matzo and is often used when making matzo ball soup. If matzo meal isn't available, use all purpose flour.
  • Fresh Herbs: Cilantro and mint is the base for the cilantro chutney Use a combination of the two herbs or all cilantro or mint, if preferred.
  • Yogurt: Just a small amount of tangy yogurt creates a delicious creamy chutney. If you would like to make this dairy free, substitute with coconut cream or non-dairy yogurt.
  • Aromatics: Garlic, ginger and jalapeño give the chutney fantastic flavor with a bit of heat from the ginger and chile.

See recipe card for full information on ingredients and quantities.

⏲️ Instructions

  1. For the latkes, shred the potatoes and onion and squeeze out any excess moisture and add the shredded vegetables to a bowl, along with the riced cauliflower, spices, egg, matzo meal and green onion. Give the mixture a good mix until well incorporated.
Cauliflower latke mixture with eggs, matzo meal and spices.

2. Heat a large skillet with about ½ inch oil to about 350 degrees Fahrenheit and fry latkes in batches for about 3-4 minutes on the first side, then flip over and fry for another 2-3 minutes until golden brown.

Fry the cauliflower latkes until golden brown on both sides.

3. Transfer the latkes to a wire rack lined baking sheet and season with a sprinkle of salt, while still hot.

4. For the chutney, add the fresh herbs, yogurt and aromatics to a food processor and pulse until incorporated. Scraping down the sides of the food processor bowl, as needed.

5. Serve the cauliflower latkes with a dollop of chutney and garnish with fresh cilantro leaves.

Cauliflower latkes with cilantro chutney.

📍 Recipe Tips

  • Take the time to squeeze out the moisture from the potatoes and onion. This will ensure less moisture and in turn, a crispier latke.
  • Test the oil by dropping a small piece of batter into the oil and if it sizzles right away, it's ready.
Indian spiced cauliflower latkes with cilantro and mint chutney.

More Latke Recipes to Try

Indian spiced cauliflower latkes served with a bright mint chutney.
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5 from 1 vote

Indian Spiced Cauliflower Latkes

Inspired by the bold flavors of aloo gobi, these Indian spiced cauliflower latkes are seasoned with a flavorful spice blend and served with a bright cilantro chutney on the side.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main, Side Dish
Cuisine: Indian, Jewish
Keyword: cauliflower latkes
Servings: 12 Latkes
Calories: 64kcal
Author: Samantha Ferraro

Equipment

Ingredients

Cauliflower Latkes

Cilantro and Mint Chutney

US Customary - Metric

Instructions

  • For the latkes, add the cauliflower florets to a food processor and pulse until the cauliflower is a fine, riced texture, with no large pieces, then transfer to a large bowl.
  • Add the shred blade attachment to your food processor and shred the potatoes and onion, but do NOT add to the bowl yet.
  • Place the onions and potatoes in a clean dish towel and squeeze out as much moisture as you can and add that to the cauliflower bowl, along with the spices, eggs, matzo meal, and green onion. Mix everything together until well incorporated.
  • Heat a large skillet with about ½ inch oil to about 350 degrees Fahrenheit.
  • Use 2 tablespoons to form the latke and place in hot oil. Use the back of the spoon to gently flatten the latke out and fry the latkes for about 3-4 minutes on the first side, then flip over and fry for another 2-3 minutes, until golden brown.
  • Transfer the latkes to a wire rack lined baking sheet and season with a sprinkle of salt, while still hot.
  • For the chutney, add all the chutney ingredients to a food processor and pulse until incorporated. Scraping down the sides of the food processor bowl after every few pulses.
  • Continue to blend until the chutney is smooth, yet still has some texture but there are no large herb leaves left.
  • Serve the cauliflower latkes with a dollop of chutney andgarnish with fresh cilantro leaves.

Notes

    • Take the time to squeeze out the moisture from the potatoes and onion. This will ensure less moisture and in turn, a crispier latke.
    • Test the oil by dropping a small piece of batter into the oil and if it sizzles right away, it's ready.

Nutrition

Calories: 64kcal | Carbohydrates: 12g | Protein: 3g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 21mg | Potassium: 265mg | Fiber: 1g | Sugar: 2g | Vitamin A: 276IU | Vitamin C: 15mg | Calcium: 31mg | Iron: 1mg

Pear Ginger Cake

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This easy to make pear ginger cake is warm and zesty and loaded with chunks of sweet pears. Simple enough to make for an afternoon treat or a sweet dessert, this tender pear cake will surely become a go-to recipe for any occasion!

Pear ginger cake dusted with powdered sugar on top.
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About This Recipe

This delectable Pear Ginger Cake is a delightful fusion of sweet Bosc pears, warm ground ginger, and fruity olive oil. The addition of the olive oil not only enhances the flavors of the cake, but also creates a decadent and moist cake that can be enjoyed straight out of the oven or at room temperature.

Each bite has the perfect balance of sweetness from the pears and subtle warm spice from the ginger and cinnamon and is sure to be a crowd pleaser!

📋 Ingredients

Ingredients for pear ginger cake with olive oil and vanilla extract.
  • Bosc Pears: Bosc pears are sweet and firm and hold up well in baking, without being overcooked or getting too soft.
  • Spices: A blend of ground ginger and cinnamon brings warm and spicy notes that works well with the sweet pears.
  • Olive Oil: Fruity olive oil adds richness to the pear cake, keeping moist and tender.
  • Sugars: A duo of white and brown sugars work together, providing sweetness and depth, balancing the flavors for a perfectly sweetened result.
  • Orange Juice: Sweet and zesty orange juice brings a citrusy flavor that elevates the overall warm flavor profile of the pear cake.
  • Vanilla Extract: Vanilla extract adds a comforting background flavor, tying all the warm and sweet ingredients together.

See recipe card for full information on ingredients and quantities.

⏲️ Instructions

Toss the chopped pears with brown sugar.

Step 1. Add the peeled pears to a bowl and toss with brown sugar.

Whisk the dry ingredients together, the flour, baking powder and spices.

Step 2. Add the flour, baking powder, ginger and cinnamon and whisk to combine.

Whisk the wet ingredients together, the olive oil, orange juice, eggs, sugars and vanilla extract.

Step 3. Whisk the wet ingredients together, including the olive oil, orange juice, eggs, vanilla, white sugar and brown sugar.

Mix the cake batter together until there is no visible flour left.

Step 4. Pour the wet ingredients into the dry ingredients until well combined.

Mix the chopped pears into the batter and stir to combine.

Step 5. Add the chopped pears with any accumulated juice into the batter and fold the mixture together.

Pour the pear cake batter into a lined cheesecake pan.

Step 6. Pour the pear cake batter into a parchment lined springform pan and gently tap to even out the batter.

Pear cake with ginger and olive oil.

Step 7. Bake the pear cake at 350 degrees Fahrenheit for 50-55 minutes. Once done, let cool slightly then dust with powdered sugar.

📍 Recipe Tips

  • Prep the Pears Ahead: If prepping the pears ahead of time, keep the peeled pears in a large bowl of cold water with a splash of lemon juice to keep them from turning brown.
  • Test the Cake: At the 45 minute park, test the cake by inserting a toothpick in the center, if it comes out clean, the cake is ready. But if there is some batter, continue baking for another 5-10 minutes.
Pear of ginger pear cake that is dusted with powdered sugar.

Recipe FAQs

Can the pear cake be made gluten free?

Yes, use a trusted gluten free flour blend in place of all purpose flour.

What's the best way to store the pear ginger cake?

Store the cake in an airtight container at room temperature for a day or refrigerate for longer freshness.

More Pear Recipes to Try

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Pear ginger cake recipe with olive oil and cinnamon.
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Pear Ginger Cake

This simple pear ginger cake is full of warm and zesty flavors and studded with sweet pears and rich olive oil, creating a decadent dessert.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Breakfast, Dessert
Cuisine: American
Keyword: pear cake, pear ginger cake
Servings: 8 servings
Calories: 350kcal
Author: Samantha Ferraro

Ingredients

Pears

  • 3 Bosc pears peeled and chopped into 1-inch cubes
  • 2 tablespoons brown sugar

Cake

US Customary - Metric

Instructions

  • Pre-heat oven to 350 degrees Fahrenheit and grease a 9-inch spring form pan with oil or butter. Line the bottom with parchment paper and set aside.
  • In a bowl, add the chopped pears and brown sugar and toss together. Set aside while you make the rest of the recipe.
  • In another large bowl, whisk together the flour, baking powder, ground ginger and, cinnamon and set aside.
  • In another bowl, whisk the olive oil, eggs, white sugar and brown sugar, orange juice and vanilla extract. Mix the wet and dry ingredients together and add the chopped pears with all their juices.
  • Give everything a good stir and pour batter into prepared pan and bake for 50-55 minutes. At 45 minutes, take a peek at the cake and use a toothpick or knife to check for doneness by sticking the knife into the cake and if it comes out clean, it's ready. If there is batter, bake for a little longer.
  • Let the pear cake cool slightly before cutting into it. Lightly dust the top with powdered sugar, if desired.
  • This can be enjoyed warm or at room temperature.

Notes

  • Prep the Pears Ahead: If prepping the pears ahead of time, keep the peeled pears ina. larg:e bowl of cold water with a splash of lemon juice to keep them from turning brown.
  • Test the Cake: At the 45 minute park, test the cake by inserting a toothpick in the center, if it comes otu clean, the cake is ready. But if there is some batter, continue baking for another 5-10minutes.

Nutrition

Calories: 350kcal | Carbohydrates: 52g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 93mg | Potassium: 225mg | Fiber: 3g | Sugar: 29g | Vitamin A: 92IU | Vitamin C: 7mg | Calcium: 59mg | Iron: 2mg

Thanksgiving Turkey Meatballs

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Thanksgiving turkey meatballs is a flavorful alternative to traditional turkey, that boasts bold ingredients including flavorful Italian sausage and fresh herbs that simmer in a luxurious gravy. Serve the turkey meatballs on top of creamy mashed potatoes to sop up all of that delicious sauce!

Turkey meatballs with sage gravy.
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About This Recipe

Thanksgiving turkey meatballs is the holiday recipe to make when you want something a bit different and don't feel like roasting a whole turkey. These turkey meatballs are full of bold flavors with flavorful Italian sausage, lots of fresh herbs and diced sauteed vegetables to being the meatballs together.

Once the meatballs are seared on the outside, they simmer in a luxurious and creamy gravy that globes over the turkey meatballs beautifully. I highly recommend serving these on top of creme fraiche mashed potatoes or savory mashed sweet potatoes!

📋 Ingredients

Thanksgiving meatball ingredients, including ground turkey and sausage, fresh herbs, Worcestershire and breadcrumbs.
  • Ground Turkey: Look for dark meat ground turkey, if possible, which will have more flavor and fat then ground turkey breast.
  • Italian Sausage: Because turkey doesn't have a lot of fat, the addition of Italian sausage gives both fat and flavor. If you like spicy, use spicy Italian sausage.
  • Mirepoix: This is usually a mixture of chopped onions, carrots and celery. Instead, this recipe uses chopped shallots which are sweet and mild.
  • Chicken Broth: I like using a condensed stock base such as Better Than Bouillon, or use your favorite chicken stock. You can also use turkey stock, vegetable stock or mushroom stock.
  • Herbs: To enhance the flavors of Thanksgiving, lots of fresh sage and fresh thyme are used to flavor the meatballs and steep in the gravy. You can also add rosemary, which would be delicious!
  • Worcestershire: Just a few dashes gives the meatballs another layer of savory flavor.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Meat Substitutions: Instead of turkey, use ground chicken or a blend of ground turkey and chicken for a different flavor. Add different types of sausage, such as chorizo, or even breakfast sausage, to add a unique twist.
  • Gluten-Free Options: Replace the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. And use a gluten-free flour or a cornstarch slurry to thicken the gravy.
  • Make Mini Meatballs: Serve the Thanksgiving meatballs as an appetizer and make them mini sized!

⏲️ Instructions

Saute chopped carrot, celery and shallot in olive oil until softened.

Step 1. Sauté the chopped vegetables in olive oil until softened.

To a bowl, add the ground turkey, sausage, eggs, sautéed vegetables, panko and herbs.

Step 2. To a bowl, add the ground turkey and ground sausage, eggs, sautéed vegetables, Worcestershire sauce, panko breadcrumbs and chopped herbs.

Form the turkey mixture into golf-ball sized meatballs.

Step 3. Give the turkey mixture a really good mix and then form into golf ball sized meatballs. You should have about 26-28 meatballs.

Sear the turkey and sausage meatballs on all sides until deeply charred.

Step 4. Sear the meatballs until deeply charred on all sides, then set aside.

Make the roux by cooking the flour in the remaining pan drippings.

Step 5. Make the roux by adding butter to the pan and once melted, stir in the flour and continue cooking until the flour has cooked off.

Whisk stock into the roux until mixture thickens.

Step 6. Stream in the chicken stock and sage and continue whisking until the mixture thickens.

Add the heavy cream to the gravy and stir to combine.

Step 7. Stir in the heavy cream and season with salt and pepper.

Simmer the seared meatballs in the gravy until cooked through.

Step 8. Add the meatballs back into the creamy gravy and continue simmering for 15-20 minutes until the meatballs are cooked through.

📍 Recipe Tips

  • Searing Perfection: Sear meatballs until golden brown for a flavorful crust, locking in juices. Use medium-high heat and don't overcrowd the pan.
  • Avoid Boiling: Once the cream is added, avoid boiling the gravy. Simmer gently to maintain the temperature and prevent the cream from breaking.
Thanksgiving turkey meatballs in a creamy gravy with sage.

Recipe FAQs

Can Thanksgiving turkey meatballs be made ahead of time?

Yes, make the meatballs ahead of time until fully cooked. Then when ready to serve, make the gravy and simmer the meatballs in the gravy until warmed through.

How do you store leftovers?

Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, simmer the meatballs gently on the stove top until warmed through.

Serving Suggestions

Thanksgiving meatballs are perfect to serve as the main course for Thanksgiving dinner or even for Christmas dinner. Here are a few suggestions on what to serve alongside.

More Thanksgiving Main 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.

Thanksgiving meatballs in a creamy gravy.
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No ratings yet

Thanksgiving Turkey Meatballs

Thanksgiving turkey meatballs is a bold twist on the traditional main course, with Italian sausage and herbs that simmer in a luxurious creamy gravy.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main
Cuisine: American
Keyword: Thanksgiving meatballs, Thanksgiving turkey meatballs
Servings: 8 servings
Author: Samantha Ferraro

Equipment

Ingredients

Turkey Meatballs

Gravy

US Customary - Metric

Instructions

  • Bring a wide skillet or dutch oven to medium heat and drizzle with olive oil. Saute the chopped carrot, celery and shallot for 3-4 minutes until vegetables begin to soften. Add the garlic and continue sauteing for another minute.
  • Once done, remove the vegetables and set aside to cool slightly.
  • To a bowl, add the ground turkey, ground Italian sausage, sautéed vegetables, chopped herbs, eggs, Worcestershire sauce and panko breadcrumbs and season with salt and pepper.
  • Give the mixture a good mix so everything is combined well and form the mixture into golf ball sized meatballs.
  • To the same skillet, bring up to medium-high heat and add more olive oil if needed. Sear the meatballs on all sides until deeply charred. Do this in batches to not overcrowd the pan, if necessary, then remove and set aside.
  • Add butter to the pan and once melted, add the flour and whisk until the flour is cooked off.
  • Add the chicken stock and the fresh sage and whisk the mixture together, picking up any meaty bits from the bottom of the pan. Continue whisking until the gravy thickens.
  • Add the heavy cream and season with salt and pepper and taste for seasoning.
  • Add the seared turkey meatballs back into the gravy and continue simmering for 15-20 minutes until the meatballs are just cooked through.
  • Once done, garnish with additional thyme and serve the turkey meatballs with the creamy gravy on top.

Notes

    • Searing Perfection: Sear meatballs until golden brown for a flavorful crust, locking in juices. Use medium-high heat and don't overcrowd the pan.
    • Avoid Boiling: Once the cream is added, avoid boiling the gravy. Simmer gently to maintain the temperature and prevent the cream from breaking.
    • Yields 26-28 medium sized meatballs.

Lobster Mac and Cheese with Prosciutto and Spinach

· 2 Comments

Lobster mac and cheese is comfort food at its finest! Decadent lobster meat  is tossed with a mixture of savory and melty cheeses, crisp prosciutto and fresh spinach.

Lobster mac and cheese with prosciutto and spinach.
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About the Recipe

Lobster Mac and Cheese is a luxurious twist on the classic comfort food. Decadent chunks of lobster meat are mixed with a blend of melty cheeses and tossed with fresh spinach and crispy prosciutto.
This rich dish is the perfect addition to your Thanksgiving or Christmas dinner table for when you are craving a gourmet twist on the classic mac and cheese.

📋 Ingredients

Ingredients for lobster macaroni and cheese, including prosciutto, spinach and panko breadcrumbs.
  • Pasta: Choose a pasta variety like cavatappi or elbow macaroni to cradle the creamy goodness of the creamy cheese sauce in every bite.
  • Cheeses: A decadent blend of sharp cheddar, creamy mozzarella, and nutty gouda creates a rich and flavorful cheese base that melt easily into the bechamel sauce.
  • Roux: A roux is made up of melted butter with flour that is whisked in and used as a thickening agent in making a thick and creamy white sauce.
  • Lobster: Use cooked lobster meat, such as the lobster tail and claws, which can often be found in the seafood department of most grocery stores. Chop the lobster meat into ½ inch pieces, so each bite has a delicious bite of lobster in it.
  • Prosciutto: Make crispy prosciutto by baking slices of prosciutto at 400 degrees Fahrenheit for 6-8 minutes. Then break up into medium sized pieces and add to the lobster macaroni and cheese.
  • Spinach: Baby spinach adds a bit of freshness to the rich mac and cheese. The warmth of the cooked macaroni gently wilts the tender spinach.
  • Panko Breadcrumbs: Add a dusting of panko breadcrumbs for a crunchy layer, which is a nice contrast to the creamy mac and cheese.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Lobster Alternatives: If lobster is unavailable or too pricey, consider using shrimp or crab meat for a delicious seafood variation.
  • Cheese Options: Experiment with cheeses like Gruyere, Swiss cheese, or even a touch of goat cheese for a tangy variation.
  • Prosciutto Alternatives: Swap prosciutto for crispy cubes of pancetta or bacon to maintain the smoky, salty element.

⏲️ Instructions

Whisk the spices into the melted butter and flour, aka roux.

Step 1. In a medium sized pot, melt butter and whisk in flour and spices.

Slowly whisk in milk into the roux mixture.

Step 2: Stream the whole milk into the roux and begin whisking.

Whisk the bechamel over low-medium heat until thickened.

Step 3. Continue whisking until the white bechamel thickens and coats a spoon.

Add all of the cheeses to the bechamel sauce for the mac and cheese.

Step 4. Add the shredded cheese to the bechamel and begin whisking the cheese sauce.

Whisk the shredded cheeses into the bechamel sauce until the cheese has melted and sauce thickens.

Step 5. Continue whisking the cheese sauce until it becomes thick and coats the back of a spoon.

Add the lobster, prosciutto and spinach to the mac and cheese.

Step 6. Add the cooked macaroni, cooked lobster, prosciutto and spinach and stir to combine well.

Top the mac and cheese with panko breadcrumbs.

Step 7. Transfer the lobster mac and cheese to a buttered casserole dish and top with panko breadcrumbs and grated Parmesan cheese.

Lobster mac and cheese with prosciutto and spinach.

Step 8. Bake the lobster macaroni and cheese at 400 degrees Fahrenheit for 10-15 minutes until cheese is bubbly.

📍 Recipe Tips

  • Lobster Prep: Steam or boil lobster tails until the meat is opaque and easily removed from the shell. You can often buy cooked lobster meat at most seafood markets.
  • Pasta Al Dente: Cook the pasta just until al dente to prevent it from becoming mushy when baked, about 1-2 minutes less then package directions.
  • Broil the Topping: For an extra crispy panko topping, place the mac and cheese under the broiler for a few minutes, but keep an eye on it so the topping doesn't burn.
Creamy lobster mac and cheese with spinach, crispy prosciutto and panko breadcrumb topping.

Recipe FAQs

How do you re-heat lobster mac and cheese?

Place the macaroni and cheese in the oven at 325 degrees Fahrenheit and heat until warmed through.

Can lobster mac and cheese be prepared ahead of time?

Absolutely! You can assemble the mac and cheese, excluding the breadcrumbs, cover, and refrigerate. Add the breadcrumbs just before baking for optimal crunch.

Serving Suggestions

Macaroni and cheese with lobster is rich and decadent and makes a great addition to the holiday dinner table. Here are a few serving suggestions.

More Seafood Recipes to Try

Lobster mac and cheese with crispy breadcrumb topping.
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5 from 5 votes

Lobster Mac and Cheese with Prsciutto and Spinach

Lobster mac and cheese is comfort food at its finest! With buttery lobster meat mixed with cheeses, crisp prosciutto and fresh spinach.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dinner, Main
Cuisine: American
Keyword: lobster mac and cheese, mac and cheese with lobster
Servings: 6 servings
Calories: 855kcal
Author: Samantha Ferraro

Ingredients

US Customary - Metric

Instructions

  • Crisp the Prosciutto. Preheat the oven to 400 degrees Fahrenheit and lay slices of prosciutto onto a baking sheet. Bake the prosciutto for 6-8 minutes until crisp, then set aside and break into pieces.
  • Cook the Macaroni. Boil salted water in a large pot for the pasta and cook the macaroni until al-dente, about 7-8 minutes. Save about a cup of the pasta water and drain the pasta.
  • Make the Bechamel. Place a medium sized pot over medium heat and melt 4 tablespoons of butter. Once melted, add the flour and spices and whisk together until the flour dissolves. Stream in the milk and heavy cream and continue whisking until the white sauce has thickened. Season with salt and pepper
  • Add the Cheeses. slowly add in all of the shredded cheeses stir to combine until all of the cheese has melted into the béchamel sauce.
  • Add the Cooked Pasta. Add the cooked pasta and stir to combine into the cheese sauce. If the mixture is too thick, add about ½-3/4 cup of reserved pasta water to the mixture.
  • Add the Extras. Add in the chopped lobster meat, fresh spinach and crisped prosciutto and give everything a good mix.
  • Make the Breadcrumb Topping. In a small bowl, add the panko breadcrumbs, grated Parmesan cheese and drizzle with olive oil. Give the mixture a good mix so all of the panko is evenly coated with the olive oil.
  • Bake the Mac and Cheese. Grease a medium sized 8 x 12 baking dish with the remaining 1 tablespoon of butter and transfer the mac and cheese into baking dish. Top with the panko breadcrumbs and bake at 400 degrees F for 15 minutes until top is golden brown.
  • Broil the Top. This is optional, but for extra crispness, place the mad and cheese under the broiler for a few minutes, but keep an eye on it!
    Once done, allow to rest for at least 10 minutes and serve.

Notes

    • Lobster Prep: Steam or boil lobster tails until the meat is opaque and easily removed from the shell. You can often buy cooked lobster meat at most seafood markets.
    • Pasta Al Dente: Cook the pasta just until al dente to prevent it from becoming mushy when baked, about 1-2 minutes less then package directions.
    • Broil the Topping: For an extra crispy panko topping, place the mac and cheese under the broiler for a few minutes, but keep an eye on it so the topping doesn't burn.
  •  

Nutrition

Calories: 855kcal | Carbohydrates: 42g | Protein: 42g | Fat: 58g | Saturated Fat: 31g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.4g | Cholesterol: 199mg | Sodium: 1291mg | Potassium: 428mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2442IU | Vitamin C: 3mg | Calcium: 861mg | Iron: 2mg

Savory Mashed Sweet Potatoes

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If you are looking to elevate your side dish game, you will love this take on Savory Mashed Sweet Potatoes! A delicious blend of creamy sweet potatoes mixed with smoky brown butter and fresh thyme, this simple side dish will certainly have your guests asking for seconds!

Savory mashed sweet potatoes with smoked butter and thyme.
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About This Recipe

Sweet potatoes are a staple on the Thanksgiving table and while normally, you'll find sweet potatoes topped with marshmallows, this savory sweet potato recipe may become a new favorite side dish that is both rich and satisfying.

These savory mashed sweet potatoes are smokey, creamy and use just a handful of ingredients that pack big flavor. Baked sweet potatoes are mashed with a smoky brown butter, tangy yogurt and garnished with fresh thyme for a pop for freshness.

Serve the savory mashed potatoes alongside your favorite Thanksgiving recipes, such as roasted brussels sprouts with lemon and sausage stuffing.

📋 Ingredients

Ingredients for savory mashed sweet potatoes, including smoked paprika, yogurt, butter and thyme.
  • Sweet Potatoes: Look for sweet potatoes that don't have any blemishes or soft spots. Prick a few holes in the potatoes and bake them whole until the potatoes are easily pierced with a fork.
  • Yogurt: I like using a full fat yogurt, which is creamy and tangy. Sour cream will be a bit thicker, but will also offer a delicious creamy tang.
  • Unsalted Butter: All you'll need is half a stick of melted butter that will be added to the sweet potato mixture and used as a final garnish.
  • Smoked Paprika: Smoked paprika is a spice made from dried and smoked red peppers. It adds a deep smoky flavor and vibrant red color to dishes, such as chicken tagine. If you're looking for a new spice to try, look for Merken, a Chilean spice that has the smokiness of smoked paprika with an added spicy kick.
  • Thyme: Thyme is fragrant and earthy and used in the melted butter as well as to garnish. if thyme isn't available, rosemary or oregano would be great substitutions.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Dairy-Free Option: Replace the butter with a dairy-free butter and non-dairy milk or creamer like almond milk or coconut milk.
  • Yogurt Substitutes: Instead of yogurt, you can use sour cream or a dairy free alternative, such as coconut yogurt.
  • Different Herbs: While thyme complements the dish beautifully, other herbs such as rosemary, sage, or chives would be a great addition.
  • Candied Pecan Topping: Add some crunch and sweetness by topping the mashed sweet potatoes with candied pecans.
  • Herbed Breadcrumbs: Top the mashed sweet potatoes with toasted panko herbed breadcrumbs for a crispy addition. I use the same recipe to garnish olive pasta.

⏲️ Instructions

Bake the sweet potatoes until cooked through and they can be easily pierced with a fork.

Step 1: Bake the sweet potatoes at 400 degrees Fahrenheit for 1 hour or until the potatoes can easily be pierced with a fork.

Melt the butter with fresh thyme sprogs and smoked paprika until the butter darkens into a deep rust color.

Step 2: About 10 minutes before the sweet potatoes are done, make the melted butter. Add the butter to a small pot with the smoked paprika and thyme and bring up to medium heat and cook until butter deepens into a orange/rust color, then set aside.

Add yogurt to the mashed sweet potatoes.

Step 3: Scoop out the sweet potato flesh and transfer to a bowl, along with the yogurt, salt, pepper and half of the melted butter.

Give the mashed sweet potatoes a good mix until creamy.

Step 4: Give the savory mashed sweet potatoes and good mash until creamy.

Recipe for savory mashed sweet potatoes with smoked paprika butter and thyme.

Step 5: Transfer the mashed sweet potatoes to a serving bowl and drizzle the rest of the melted butter on top and garnish with fresh thyme.

📍 Recipe Tips

  • Adjust the paprika to your taste. If you like a milder flavor, use sweet paprika; for a spicier kick, add a pinch of chipotle or cayenne.
  • For a smoother texture, you can use an electric mixer to mix the sweet potatoes and butter together.
  • Mashed sweet potatoes can be made in advance and kept in the refrigerator for up to 3 days.

Recipe FAQs

Can mashed sweet potatoes be made ahead of time?

Yes, you can prepare the sweet potatoes and browned butter in advance and store in an air tight container in the refrigerator for up to 3 days. You can also make extra brown butter to garnish when re-heating.

Can mashed sweet potatoes be made vegan?

Yes, substitute the butter and yogurt for dairy-free butter and dairy-free yogurt, such as coconut yogurt or coconut cream.

Serving Suggestions

Serve savory sweet potatoes alongside your favorite fall or Thanksgiving recipes. Here are a few suggestions.

More Sweet 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.

Savory mashed sweet potatoes recipe garnished with smoked paprika butter and fresh thyme.
Print Recipe
5 from 2 votes

Savory Mashed Sweet Potatoes

Elevate your side dish game with savory sweet mashed potatoes. A blend sweet potatoes with smoky brown butter and finished with fresh thyme.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Side Dish
Cuisine: American
Keyword: savory mashed sweet potatoes, savory sweet potatoes
Servings: 4 servings
Calories: 168kcal
Author: Samantha Ferraro

Ingredients

  • 2 sweet potatoes
  • 4 tablespoons unsalted butter
  • 1 teaspoon smoked paprika
  • 3 sprigs fresh thyme + more thyme leaves for garnish
  • ¼ cup yogurt or sour cream
  • ½ teaspoon Kosher salt
  • ¼ teaspoon ground black peppe
US Customary - Metric

Instructions

  • Preheat the oven to 400 degrees Fahrenheit.
  • Use a fork and poke several holes all around the sweet potatoes and place them on a baking sheet.
  • Bake the sweet potatoes for 1 hour or until you can easily pierce the potatoes with a fork.
  • About 10 minutes before the potatoes are done, make the infused butter.
  • Add the butter to a small pot along with the smoked paprika and thyme and bring up to medium heat. Melt the butter and give everything a good mix and continue heating until the butter darkens into a deep orange/rust color, then set aside.
  • Once the baked sweet potatoes are done, remove them from the oven and let cool slightly. Then cut the potatoes in half and scoop out the flesh and transfer to a bowl, along with the yogurt or sour cream, salt, pepper and half of the melted butter.
  • Give everything a good mash and transfer to a serving bowl. Drizzle the rest of the melted butter on top and garnish with more fresh thyme leaves.

Notes

  • Adjust the paprika to your taste. If you like a milder flavor, use sweet paprika; for a spicier kick, add a pinch of chipotle or cayenne.
  • For a smoother texture, you can use an electric mixer to mix the sweet potatoes and butter together.
  • Mashed sweet potatoes can be made in advance and kept in the refrigerator for up to 3 days.

Nutrition

Calories: 168kcal | Carbohydrates: 14g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 335mg | Potassium: 264mg | Fiber: 2g | Sugar: 3g | Vitamin A: 9869IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 1mg

Potato Leek Gratin

· 2 Comments

Potato Leek Gratin is a decadent dish that combines tender slices of potato with fragrant leeks that are bathed in a rich, creamy sauce and topped with a savory duo of shredded gouda and grated Parmesan cheese.

Leek and potato gratin with thyme and Parmesan cheese.
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About This Recipe

Potato Leek Gratin is a quintessential French dish, known as "Gratin Dauphinois." This indulgent dish consists of thinly sliced potatoes and leeks, layered in a creamy sauce that's infused with garlic, and then baked until golden and bubbling.

The topping of melty gouda and nutty Parmesan cheese adds a delightful cheesy crust that contrasts perfectly with the tender potato and leek layers underneath.

If you love the combination of leeks and potatoes, try my savory leek and potato tart and creamy potato leek soup, another true classic. If Sweet potatoes are on your to do list, try my Savory Mashed Sweet Potatoes you will not be sorry you did.

📋 Ingredients

Ingredients for potato leek gratin including heavy cream, gouda cheese, nutmeg and fresh thyme.
  • Russet Potatoes: Russet potatoes have a high starch content that helps create a creamy texture as they cook. Sliced thinly, they absorb the cream and cheese beautifully, resulting in a decadent bite.
  • Leeks: Leeks add a mild, sweet, and onion-like flavor to the gratin. They offer a gentle yet distinctive aroma that pairs wonderfully with the creamy components of the dish. Ensure you clean them thoroughly to remove any dirt from between the layers.
  • Heavy Cream: The heavy cream provides a rich, velvety texture and contributes to the leek gratins creaminess.
  • Aromatics (Garlic, Thyme, Nutmeg): These aromatic ingredients infuse in the heavy cream, giving even more flavor. Garlic adds a savory note, while thyme brings a herbaceous aroma. Nutmeg contributes a warm, slightly sweet flavor that complements the creaminess of the dish.
  • Gouda Cheese: Gouda cheese has a semi-soft texture and a slightly sweet, nutty flavor. When shredded and baked on top of the gratin, it forms a gooey, golden crust that adds a wonderful contrast to the creaminess of the potatoes and leeks.
  • Parmesan Cheese: Parmesan cheese is known for its intense, salty, and nutty flavor. Grated Parmesan is typically used as a topping in the gratin, creating a delicious savory and slightly crisp layer.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Cheese Choices: Instead of gouda and Parmesan, use Gruyere, which is more traditionally used in potato gratin. Other suggestions are cheddar cheese or crumbles of creamy and tangy goat cheese.
  • Add Herbs: Add additional herbs such as rosemary, or sage to the cream mixture.
  • Caramelized Onions: Instead of leeks, try caramelized onions or caramelized shallots (I love making a batch to put on top of prosciutto pizza) for a sweeter flavor.
  • Bacon or Pancetta: For a salty addition, layer crispy bacon or pancetta bits between the potato and leek layers. The smoky, salty notes will add a delicious twist!
  • Potato Variety: Experiment with different potato varieties such as sweet potatoes, Yukon Gold, or red potatoes to give the dish a unique texture and flavor.

⏲️ Instructions

Saute the sliced leeks until softened but not browned.

Step 1: Saute the sliced leeks until softened, but not browned. For about 10-12 minutes.

Steep fresh thyme, nutmeg and garlic in heavy cream and heat to warm through.

Step 2: Add the heavy cream to a small pot along with a few sprigs of fresh thyme, the garlic clove, nutmeg, salt and pepper. Bring the cream to a gentle simmer to warm through, for about 5-7 minutes.

Add half of the sautéed leeks to the bottom of a buttered baking dish.

Step 3: Add half of the sautéed leeks to the bottom of a buttered casserole dish.

Layer the thinly sliced potatoes on top of the sautted leeks in the baking dish.

Step 4: Layer the sliced potatoes in the casserole dish.

Add the rest of the sautéed leeks on top of the thinly sliced potatoes.

Step 5: Layer the rest of the sautéed leeks on top of the sliced potatoes, gently nestling some in between the potato slices.

Pour the infused cream on top of the leeks and potatoes in the baking dish.

Step 6: Strain the heavy cream and pour the infused cream over the leek and potatoes.

Top the potato leek gratin with shredded gouda cheese and grated Parmesan cheese.

Step 7: Top the potato gratin with shredded gouda, grated Parmesan and fresh thyme.

Bake the potato leek gratin until tender and bubbly. Place the gratin under the broiler to brown the top.

Step 8: Bake the potato and leek gratin at 425 degrees Fahrenheit for 45-50 minutes until bubbly and cooked through. Place under the broiler for 3-5 minutes for a golden brown top.

📍 Recipe Tips

  • Use the Right Potatoes: Opt for starchy potatoes, such as Russet or Yukon Gold, as they hold up well during baking and become wonderfully creamy.
  • Slicing Uniformly: Use a mandoline slicer or a sharp knife to ensure that your potatoes have consistent thickness and cooks evenly.
  • Prep Leeks Ahead: Leeks freeze very well and I often prep a bunch ahead of time when I want to make vichyssoise. To prep leeks, slice them thin and submerge in water to remover any dirt stuck between the layers. Then remove and dry the sliced leeks and place them in a resealable plastic bag in the freezer.
  • Broil the Top: If the top isn't brown enough while baking, place it under the broiler for a few minutes. But keep a close eye on it, so it doesn't burn too quickly.
Leek and potato gratin with thyme and Parmesan cheese.

Recipe FAQs

Can potato and leek gratin be made ahead of time?

Absolutely! Assemble the potato gratin a day in advance and refrigerate it, then bake as usual. You can also bake the gratin, then let it completely cool and warm through when ready.

What can I use instead of leeks if I can't find them?

If you can't find leeks, you can substitute with thinly sliced onions or shallots for a different flavor profile.

Serving Suggestions

Leek potato gratin is a fantastic addition to your Thanksgiving table! Here are a few suggestions on what to serve with the potato gratin.

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.

Recipe for potato and leek gratin with fresh thyme.
Print Recipe
5 from 3 votes

Potato Leek Gratin

Potato Leek Gratin is a delightful side dish with slices of potato and leeks in a creamy sauce, topped with shredded gouda and grated Parmesan.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Side Dish
Cuisine: American, French
Keyword: leek potato gratin, potato and leek gratin, potato leek gratin
Servings: 6 servings
Calories: 454kcal
Author: Samantha Ferraro

Equipment

Ingredients

US Customary - Metric

Instructions

  • Preheat the oven to 425 degrees Fahrenheit.
  • In a small pot, add the heavy cream along with thyme, garlic, nutmeg and salt and pepper. Bring the cream to a gentle simmer to warm through, for about 5-7 minutes.
  • Meanwhile, place a medium sized skillet over medium heat and drizzle with olive oil. Add the sliced leeks and sauté until the leeks are soft but not browned, for about 10-12 minutes. Once done, set the skillet aside.
  • Grease a medium sized 8 x 10 inch casserole dish with 1 tablespoon of softened butter, all around the bottom and sides of the dish.
  • Transfer half pf the sautéed leeks to the bottom of the casserole dish, then stack the sliced potatoes on top and then layer the other half of the sautéed leeks on top.
  • Remove the thyme and garlic from the cream mixture and gently pour the warm cream around the sliced potatoes.
  • Top the gratin with shredded gouda, Parmesan cheese and fresh thyme.
  • Place the gratin on a small baking sheet, just in case it spills over and place in the oven for 45-50 minutes, until the potatoes are tender and cream has thickened.
  • If the top doesn't brown as much as you like, place potato gratin under the broiler for 3-5 minutes.

Notes

    • Use the Right Potatoes: Opt for starchy potatoes, such as Russet or Yukon Gold, as they hold up well during baking and become wonderfully creamy.
    • Slicing Uniformly: Use a mandoline slicer or a sharp knife to ensure that your potatoes have consistent thickness and cooks evenly.
    • Prep Leeks Ahead: Leeks freeze very well and I often prep a bunch ahead of time when I want to make vichyssoise. To prep leeks, slice them thin and submerge in water to remover any dirt stuck between the layers. Then remove and dry the sliced leeks and place them in a resealable plastic bag in the freezer.
    • Broil the Top: If the top isn't brown enough while baking, place it under the broiler for a few minutes. But keep a close eye on it, so it doesn't burn too quickly.

Nutrition

Calories: 454kcal | Carbohydrates: 31g | Protein: 11g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 93mg | Sodium: 551mg | Potassium: 712mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1287IU | Vitamin C: 11mg | Calcium: 244mg | Iron: 2mg

Dutch Oven Beef Stew with Bacon

· 7 Comments

A hearty Dutch oven beef stew is comfort food at its finest! Seared beef is combined with smoky bacon, creamy potatoes and mushrooms in a rich red wine broth. The stew simmers for hours until incredibly tender, making it the perfect recipe to enjoy on a cooler evening.

Red wine beef stew with bacon and potatoes.
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About the Recipe

There's nothing quite like a hearty Dutch oven beef stew on a chilly day. This classic recipe is the perfect blend of tender beef, smoky bacon, earthy mushrooms, and hearty potatoes, all brought together by the depth of red wine, and the best part, all made in one pot! For another Wonderful One-Pot meal, try my Turkish Stuffed Onions.

Start any meal with my Goat cheese stuffed phyllo cups it's simple and impressive.

Cooking the beef stew in a Dutch oven ensures even cooking, while keeping moisture locked in and creating tender and succulent bite. I write all about cooking with a Dutch oven in my cookbook, One Pot Mediterranean!

If you are looking for another hearty beef stew to try, check out Julia Child's beef bourguignon with pearl onions and mushrooms.

📋 Ingredients

Ingredients for Dutch oven beef stew with bacon, red wine, potatoes and mushrooms.
  • Cubed Beef: Look for beef stew meat or beef chuck that is vut into 1 inch cubes.
  • All Purpose Flour: This flour is used to dredge the cubed beef for thickening the stew, ensuring a rich and velvety consistency.
  • Bacon: bacon infuse the stew with a smoky, savory depth, complementing the beef's flavors. I suggest using a thick cut bacon that has enough fat to render.
  • Mirepoix: A classic mix of onions, carrots, and celery, the mirepoix provides a fragrant and aromatic base for the stew.
  • Red Wine: Red wine not only enriches the stew with a luxurious depth of flavor, but also contributes a slightly fruity undertone. Use a dry red wine that you enjoy drinking, such as a red blend or Cabernet Sauvignon.
  • Cremini Mushrooms: Also called baby portabella mushrooms, use a damp paper towel to remove any dirt before prepping.
  • Yukon Potatoes: These potatoes become tender and creamy, serving as the perfect complement to the hearty beef and savory bacon.
  • Fresh Oregano: Fresh oregano brings a burst of aromatic freshness to the stew and is also used for garnish. Remove the leaves from the stem and give it a rough chop.
  • Beef Stock: Beef stock adds to the flavor of the stew, however water will work just as well if stock isn't available. Low-sodium stock allows for better control of salt levels in the recipe.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Bacon Alternatives: Instead of bacon, crisp up cubed pancetta or turkey bacon for a pork free option.
  • Mushroom Variety: Experiment with different types of mushrooms, such as shiitake, oyster, or porcini mushrooms.

⏲️ Instructions

Cook chopped bacon until fat renders and the bacon is crispy, then remove and set aside.

Step 1: In a large Dutch oven, drizzle with olive oil and place on medium heat. Add bacon and cook until the fat renders and bacon is crispy. Once done, remove to a plate and set aside.

Sear the beef cubes in the bacon fat until deeply caramelized.

Step 2: Dredge the cubed beef in flour sear the meat in the bacon fat on all sides until deeply caramelized. Do this in several batches.

Saute the vegetables in the bacon fat until they begin to soften.

Step 3: Add the chopped onion, carrots, celery,  garlic and fresh oregano. Season with salt and pepper. Sauté until vegetables begin to soften, about 5 minutes.

Add red wine and reduce by half.

Step 4: Add the red wine and deglaze pan by scraping any meaty bits from the bottom. Let the wine reduce, then stir in tomato paste.

Add the beef stock to the beef stew.

Step 5: Add the seared beef, potatoes, mushrooms, bacon, bay leaves and pour in the beef stock.

Cook the beef stew for several hours until the vegetables are tender and broth has thickened.

Step 6: Bring the beef stew to a boil then reduce to a simmer. Place the cover on, leaving a small opening and cook for 3 hours, or until meat and potatoes are tender.

📍 Recipe Tips

  • Dry the Beef: Use paper towels to pat the beef dry very well. This will help the seasonings and flour adhere to the meat better to achieve a good sear.
  • Deglaze with Red Wine: Use a good-quality red wine to deglaze the pan after browning the meat. This step captures those fond (flavorful browned bits) and infuses them into the stew.
  • Thick the Beef Stew: If the stew isn't as thick as you like, whisk 1 tablespoon of cornstarch with ½ cup of the hot beef stew liquid and stir that into the beef stew as it simmers.

Recipe FAQs

Can beef stew be made in the slow cooker?

Yes, beef stew can easily be made in the slow cooker. Once the meat is eared, add all of the other ingredients to the slow cooker and cook on low for 6-7 hours or on high for 4 hours.

How do you make beef stew tender?

The trick for a tender beef stew is low and slow cooking. As the beef cooks in the broth, it will become melt in your mouth tender.

Hearty beef stew with potatoes, bacon and red wine.

Serving Suggestions

  • Serve the red wine beef stew with crusty bread or garlic focaccia for dipping and sopping up the rich broth.
  • A fresh green salad, such as an arugula and per salad is a lovely contrast to the hearty stew.
  • Pair the beef stew with the same red wine used in the recipe.

More Hearty Soups and Stews

Beef stew with bacon recipe.
Print Recipe
5 from 11 votes

Dutch Oven Beef Stew with Bacon

A hearty Dutch oven beef stew with seared beef, smoky bacon, potatoes, mushrooms slow cooked in a red wine broth until perfectly tender.
Prep Time10 minutes
Cook Time3 hours 10 minutes
Total Time3 hours 20 minutes
Course: Dinner, Main
Cuisine: American
Keyword: bacon beef stew, beef and bacon beef stew, beef stew with bacon
Servings: 8 servings
Calories: 485kcal
Author: Samantha Ferraro

Equipment

Ingredients

  • 3 pounds beef cubed
  • 1 ½ teaspoons Kosher salt
  • ½ teaspoon ground black pepper
  • ½ cup flour
  • 1 tablespoon Olive oil
  • 4 slices bacon cut into small pieces
  • 1 small onion diced
  • 3 carrots chopped into ½ inch pieces
  • 2 celery chopped into ½ inch pieces
  • 3 garlic cloves finely chopped
  • 1 cup red wine
  • 2 tablespoons tomato paste
  • 8 ounces cremini mushrooms cut in half or quarters
  • 1 pound Yukon potatoes cut in half or quarters
  • 2 bay leaves
  • 3-4 sprigs fresh Oregano stems removed and chopped + more for garnish
  • 4-5 cups beef stock low sodium, preffered
US Customary - Metric

Instructions

  • Pat the beef dry with paper towels and season all of the beef evenly with salt and pepper on all sides. Then dridge the beef in flour, shaking off any excess flour so that there is a light and even coating.
  • In a wide Dutch oven, drizzle olive oil and bring up to medium heat. Add the bacon and cook until the bacon has rendered it's fat, for about 8-10 minutes. Then remove with a slotted spoon, leaving the bacon fat in the Dutch oven.
  • In the same Dutch oven, sear the beef cubes on all sides until deeply charred. Depending how wide your Dutch oven is, you'll be searing in batches. Once done, set aside to a plate.
  • Add the chopped onion, carrots and celery and saute for 5-7 minutes until the vegetables begin to soften. Then add the chopped garlic and fresh oregano and continue sauteing for another minute.
  • Pour the red wine in and use a sturdy spoon to scrape up any meaty bits from the bottom of the Dutch oven and let the wine reduce by half. Add the tomato paste and stir through for another minute.
  • Next, add the seared beef back in, with any accumulated juices, as well as the potatoes, mushrooms, bacon and bay leaves. Pour in the beef stock and bring the beef stew to a boil, then reduce down to a simmer.
  • Place the lid onto th4e Dutch oven, leaving a small opening and cook for 3 hours, or until the meat and potatoes are tender.
  • Once done, remove the bay leaves and discard and teaste for seasoning. Ladle the beef stew into wide bowls and garnish with additional fresh oregano and serve.

Notes

    • Dry the Beef: Use paper towels to pat the beef dry very well. This will help the seasonings and flour adhere to the meat better to achieve a good sear.
    • Deglaze with Red Wine: Use a good-quality red wine to deglaze the pan after browning the meat. This step captures those fond (flavorful browned bits) and infuses them into the stew.

Nutrition

Calories: 485kcal | Carbohydrates: 52g | Protein: 37g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 14mg | Sodium: 41721mg | Potassium: 1486mg | Fiber: 3g | Sugar: 29g | Vitamin A: 3899IU | Vitamin C: 15mg | Calcium: 149mg | Iron: 6mg

Sausage Stuffed Cornish Hens

· 2 Comments

Sausage stuffed Cornish hens are petite birds that are perfect for a special occasion or easy enough to roast for a weeknight dinner at home. The Cornish hens are stuffed with a flavorful sausage and wild rice mixture and rubbed with an herbaceous compound butter that is roasted to golden perfection.

Wild rice stuffed cornish hens recipe with sausage and herbs.
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About This Recipe

Cornish game hens are small birds that range anywhere from 1-2 pounds each, making them the perfect main course for a weeknight dinner, yet impressive enough for a celebratory main course,

You'll often find Cornish hens already frozen, but because of their size, are easily defrosted and cook in a fraction of the time compared to a whole chicken or roast turkey.

This recipe for sausage stuffed Cornish hens are generously rubbed with a flavorful compound butter and stuffed with a savory mixture of Italian sausage and wild rice. Once roasted, the stuffed hens reveal a crisp golden skin that delivers an explosion of flavors.

For another wonderful Poultry meal, try my One Pot Chicken Provencal or my Chicken Francese.

📋 Ingredients

Ingredients for rice stuffed Cornish hens, including Italian sausage, herbs and compound butter.
  • Cornish Hens: Cornish hens are small, tender chickens that are perfect for individual servings. They can range from 1-2 pounds and have a delicate, mild flavor and are known for their succulent meat and crispy skin when roasted.
  • Wild Rice: This is the time to make a batch of cooked wild rice for the stuffed Cornish hens. Wild rice is hearty with a nutty flavor and compliments the savory sausage and vegetables well.
  • Italian Sausage: Italian sausage is the star of our stuffing. Its robust and savory, making it a fantastic choice for a flavorful stuffing. Be sure to remove the casings and brown the sausage crumbles well before stuffing.
  • Fresh Herbs: Fresh thyme and oregano are used both in the sausage stuffing and in the compound butter. You can also use or add rosemary, sage and parsley.
  • Mirepoix: Mirepoix is a classic combination of diced onion, celery, and bell carrot that adds a delightful sweetness and depth to the Italian sausage mixture.
  • Unsalted Butter: Softened unsalted butter is the base of the compound butter. Stir in the fresh herbs and warm spices until completely combined.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Instead of pork sausage, substitute with Italian flavored turkey sausage, which I add to my challah stuffing as well.
  • Use a variety of herbs, such as sage, rosemary, thyme and oregano.
  • Use the same compound butter on spatchcock roast chicken.

⏲️ Instructions

Saute the chopped vegetables with the cooked Italian sausage, until softened.

Step 1: Cook sausage until browned on the outside, then add the vegetables and sauté until softened.

Saute the chopped herbs and chopped garlic along with the sausage and vegetables.

Step 2: Add the fresh chopped herbs and chopped garlic and continue sautéing for another minute.

Add the cooked wild rice to the sausage and vegetable mixture and stir to combine.

Step 3: Add the cooked wild rice and water and use a spoon to scrape up any meaty bits at the bottom of the pan. Give everything a stir and continue cooking for another minute, then let the mixture cool.

Make the compound butter by combining softened butter with paprika and chopped herbs.

Step 4: Make the compound butter by adding the softened butter to a bowl, along with the herbs, garlic and spices. Give everything a very good mix until well combined.

Stuff the cornish hens with the sausage and rice mixture.

Step 5: Add ½-3/4 cup of the wild rice sausage stuffing inside the cavity of the Cornish hen.

Rub the compound butter all over the cornish hens and place them in a roasting dish.

Step 6: Rub the compound butter all over the Cornish hen and under the skin and place in a roasting pan or cast iron skillet.

Wild rice stuffed cornish hens recipe with sausage and herbs.

Step 7: Roast the stuffed Cornish hens at 425 degrees Fahrenheit for 45 minutes until cooked through and golden brown on top. It the skin is browning too quickly, cover with foil for the last 10 minutes.

📍 Recipe Tips

  • To ensure a crispy skin, pat the hens dry with paper towels before adding the compound butter or any other seasonings.
  • If the hens are browning too quickly, cover them with foil for the last 10 minutes of roasting.
  • Once roasted, let the Cornish hens rest for at least 5 minutes before cutting into.

Recipe FAQs

What is the serving size for 1 Cornish game hen?

Depending on the appetite, 1 Cornish hen can serve 1-2 people.

Can stuffed Cornish game hens be made in advanced?

Yes, roasted Cornish hens are great for making ahead. Make the stuffing and stuff the bird and massage the compound butter all over. Keep uncovered in the refrigerator for up to 2 days before cooking.

Serving Suggestions

Sausage stuffed Cornish hens are impressive enough to serve for a holiday party or weeknight dinner. Here are a few suggestions.

More Poultry 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 cornish hens stuffed with wild rice and sausage.
Print Recipe
5 from 4 votes

Rice and Sausage Stuffed Cornish Hens

Savory sausage stuffed Cornish hens are filled with a wild rice and sausage mixture and roasted to perfectly golden brown.
Prep Time10 minutes
Cook Time55 minutes
Resting10 minutes
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: American
Keyword: sausage stuffed cornish hens, stuffed cornish hens
Servings: 4 servings
Calories: 929kcal
Author: Samantha Ferraro

Equipment

Ingredients

Sausage Stuffing

  • ½ pound Italian sausage
  • 2 tablespoons olive oil
  • 1 small shallot diced
  • 1-2 celery stalks diced
  • 1 carrot diced
  • 2 garlic cloves finely chopped
  • 2-3 sprigs fresh thyme
  • 2-3 sprigs fresh oregano leaves removed and chopped
  • ½ cup cooked wild rice
  • ½ cup stock

Cornish Hens

  • 4 tablespoons unsalted butter softened
  • 1 tablespoons olive oil
  • 1 garlic grated or finely chopped
  • 1-2 sprigs fresh thyme
  • 1-2 sprigs fresh oregano leaves removed and chopped
  • 1 teaspoon Kosher salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon paprika
  • 2 Cornish hens about 2 pounds each
US Customary - Metric

Instructions

  • Cook the filling. Bring a small skillet to medium-high heat and drizzle with olive oil. Once hot, add the Italian sausage and cook until caramelized and cook through. Use a spatula to break up the sausage.
  • Add the chopped carrot, shallot and celery and continue cooking until the vegetable begin to soften, about 4-5 minutes.
  • Add the chopped garlic and herbs and continue sautéing for another minute, until the garlic is fragrant.
  • Next, add the cooked wild rice and stir everything together. Pour water and deglaze the bottom of the pan by using a wooden spoon to scrape up any meaty stuck bits from the bottom of the pan.
  • Continue sautéing for another minute until the liquid has evaporated and the mixture comes together. Then remove from heat and let cool slightly before stuffing the hens.
  • Preheat the oven to 425 degrees Fahrenheit.
  • Next, in a small bowl, make the compound butter. Add the softened butter along with the olive oil, grated garlic, herbs, paprika, salt and pepper and mix to combine well.
  • For the Cornish hens, use paper towels to pat the birds dry all over. Use a small spoon to stuff the rice sand sausage filling into the cavity of the birds, about ½-3/4 cup should fit nicely.
  • Then rub the compound butter all over the Cornish hens and under the skin on the breast.
  • Transfer the stuffed Cornish hens to a roasting dish or cast iron skillet and roast for 45 minutes, until the internal temperature is 165 degrees Fahrenheit. If the skin begin to brown to quickly, place a sheet of foil over the top for the last 10 minutes.
  • Once done, remove from the oven and let the hens rest for at least 10 minutes before cutting into.

Notes

  • To ensure a crispy skin, pat the hens dry with paper towels before adding the compound butter or any other seasonings.
  • If the hens are browning too quickly, cover them with foil for the last 10 minutes of roasting.
  • Once roasted, let the Cornish hens rest for at least 5 minutes before cutting into.

Nutrition

Calories: 929kcal | Carbohydrates: 14g | Protein: 53g | Fat: 73g | Saturated Fat: 24g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 33g | Trans Fat: 0.5g | Cholesterol: 302mg | Sodium: 8246mg | Potassium: 922mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3319IU | Vitamin C: 6mg | Calcium: 86mg | Iron: 4mg

Roasted Sweet Potato Salad

· 7 Comments

Roasted sweet potato salad is the ultimate fall dish! Bursting with seasonal flavors and textures, it features cinnamon and maple-roasted sweet potatoes, tender greens, sweet tangerine segments, candied pecans, and creamy goat cheese. This autumn salad truly has it all.

Fall sweet potato salad is layered with citrus, candied pecans and creamy goat cheese.
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About This Recipe

If you are looking for the ultimate fall salad that is loaded with crunch, flavors and textures, you will adore this roasted sweet potato salad!

Full of delicious seasonal fall ingredients with cinnamon and maple roasted sweet potatoes that are layered on top of tender greens and sweet tangerine segments, candied pecans and creamy goat cheese, this sweet potato salad has everything!

Serve the salad alongside your favorite fall comfort food, such as lemon roast chicken or alongside a hearty Thanksgiving spread!

Recipe Highlights

  • A vibrant, flavorful salad that's both hearty and refreshing.
  • Ideal for vegetarian and gluten-free diets.
  • Bursting with seasonal fall ingredients!

📋 Ingredients

Ingredients for roasted sweet potato salad, including salad greens, clementines, candied pecans and crumbled goat cheese.

See recipe card for full information on ingredients and quantities.

  • Salad Greens: Use a mixture of your favorite tender salad greens, such as arugula, red leave lettuce, baby kale or shredded kale.
  • Sweet Potato: Look for sweet potatoes that have minimal bruising and feel heavy for its size.
  • Onion: Use a sweet onion such as yellow onion, white onion or even substitute with caramelized shallots, which I love adding to pear and prosciutto pizza.
  • Citrus: Sweet clementines are adding to the sweet potato salad but other options are tangerines or segmented blood orange or cara cara oranges.
  • Vinaigrette: The simple vinaigrette is made up of olive oil, clementine juice, apple cider vinegar and Dijon mustard. Use a mason jar to shake it all up or whisk in a bowl.
  • Salad Toppings: Dried cranberries, candied pecans and creamy goat cheese give the salad crunch, sweetness and tanginess.

🍋 Substitutions and Variations

  • Use Different Vegetables: Replace sweet potatoes with roasted butternut squash, roasted delicata squash or sweet roasted beets.
  • Nut-Free: If nut allergies are a concern, swap out pecans for toasted pumpkin seeds or sunflower seeds.
  • Fruit Variations: Add pomegranate arils, diced apple or sliced pears instead of citrus.
  • Different Cheeses: Instead of goat cheese, substitute with crumbled feta or creamy blue cheese, such as gorgonzola.

⏲️ Instructions

Cubed sweet potato and onion slices are seasoned with cinnamon and maple syrup before being roasted.

Step 1: Season the cubed sweet potato with cinnamon, maple syrup, salt, pepper and olive oil and toss. Season the onion slices with olive oil, salt and pepper.

Roasted sweet potatoes and caramelized roasted onions.

Step 2: Roast the vegetables in a pre-heated 400 degree Fahrenheit oven for 45 minutes until tender.

Layer the roasted sweet potatoes and caramelized onions on top of the salad greens.

Step 3: Start layering the salad onto a large platter with the salad greens, along with the roasted sweet potatoes and roasted onion.

Layer clementine segments, candied pecans, dried cranberries and goat cheese onto the roasted sweet potato salad.

Step 4: Top the salad with the clementine segments, candied pecans, dried cranberries and crumbled goat cheese. Drizzle the vinaigrette all over.

📍 Recipe Tips

  • Once the vegetables are roasted, let them cool slightly before adding them to the salad.
  • To check if the sweet potatoes are done, pierce a cubed sweet potato with a fork and if it goes through easily, it's ready.
  • Don't add all the vinaigrette at once, start with a few tablespoons and add more as needed.
  • To make ahead, later the salad as instructed and dress the salad right before serving.

Roasted sweet potato salad is layered with citrus, roasted onions, creamy goat cheese and dried cranberries.

Recipe FAQs

Can I make the sweet potato salad ahead of time?

Yes, layer the salad as instructed but don't drizzle the vinaigrette until right before serving.

Can the roasted sweet potato salad be made vegan?

Yes, omit the cheese or substitute with dairy-free cheese to make the salad vegan.

Serving Suggestions

Serve the sweet potato salad alongside your favorite fall dishes, such as one pot chicken with chickpeas or red wine braised short ribs. This also makes a fantastic addition to Thanksgiving dinner alongside challah stuffing and balsamic brussels sprouts.

More Salads to Try

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

Roasted sweet potato salad with salad mix, creamy goat cheese, citrus and candied pecans.
Print Recipe
5 from 11 votes

Roasted Sweet Potato Salad

Roasted sweet potato salad is the ultimate fall salad with maple roasted sweet potatoes, candied pecans and creamy goat cheese.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Main, Salad
Cuisine: American
Keyword: roasted sweet potato salad, sweet potato salad
Servings: 4 servings
Calories: 464kcal
Author: Samantha Ferraro

Ingredients

Roasted Sweet Potatoes and Onion

Salad

  • 4 cups mixed greens baby kale, baby red leaf lettuce, arugula
  • 2 clementines or tangerines, peeled and segmented
  • ½ cup candied pecans
  • ¼ cup dried cranberries
  • 2 ounces crumbled goat cheese

Citrus Vinaigrette

US Customary - Metric

Instructions

Roasted Sweet Potato and Onion

  • Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
  • Add the cubed sweet potatoes to one side and the sliced onions to the other. Season the sweet potatoes with cinnamon, maple syrup and a drizzle of olive oil, salt and pepper and toss to combine. Season the onions with salt, pepper and toss with olive oil.
  • Place the vegetables into the oven and roast for 45 minutes, until the onions are tender and slightly charred and sweet potatoes are tender and caramelized.

Arrange the Salad

  • Make the vinaigrette by adding the olive oil, juiced clementines, apple cider vinegar, Dijon mustard, maple syrup, salt and pepper to a mason jar and shake to combine. You can also whisk the ingredients in a bowl.
  • Arrange the salad by layering the greens onto a wide platter, along with the roasted sweet potatoes and roasted onions, tangerine segments, candied pecans, dried cranberries and crumbled goat cheese.
  • Drizzle enough of the vinaigrette over the salad to lightly dress everything and serve. You may have leftover vinagrette.

Notes

  • Once the vegetables are roasted, let them cool slightly before adding them to the salad.
  • To check if the sweet potatoes are done, pierce a cubed sweet potato with a fork and if it goes through easily, it's ready.
  • Don't add all the vinaigrette at once, start with a few tablespoons and add more as needed.
  • To make ahead, later the salad as instructed and dress the salad right before serving.

Nutrition

Calories: 464kcal | Carbohydrates: 47g | Protein: 6g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Cholesterol: 7mg | Sodium: 776mg | Potassium: 475mg | Fiber: 5g | Sugar: 31g | Vitamin A: 8921IU | Vitamin C: 41mg | Calcium: 106mg | Iron: 1mg

Red Wine Braised Short Ribs

· 5 Comments

Red wine braised short ribs become incredibly tender and full of flavors from red wine, beef broth and fresh herbs. Serve the braised short ribs over creamy mashed parsnips for a truly unforgettable meal.

Classic Wine Braised Beef Short Ribs become incredibly tender and full of flavors from red wine, beef broth and fresh herbs. Serve with mashed parsnips for a truly delectable dinner.
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About This Recipe

Red wine braised short ribs are a simple yet indulgent dish, made with readily available ingredients, such as carrots, garlic and stock.

The combination of red wine, fresh herbs, aromatics, and marbled short ribs creates a beautifully layered dish that become fork-tender and incredibly succulent when slow-cooked. Take your time, let the braise work its magic, and savor the results.

📋 Ingredients

Ingredients for red wine braised short ribs, including carrot, celery shallot, garlic and fresh herbs.
  • Short Ribs: Short ribs are a flavorful and tender cut of beef that comes from the lower portion of the ribcage, specifically from the belly area or the front chest of the cow. Thick cut short ribs are a bone-in, meaty cut with rich marbling, which makes them a fantastic cut for low and slow cooking.
  • Mirepoix: A medley of vegetables, including carrots, shallots, and celery is a classic foundation for most braises such as osso buco.
  • Red Wine: A dry red wine is a crucial ingredient for braised short ribs. The wine slightly reduced and infuses the braising liquid with a luscious and slightly acidic layer of flavor. Look for a dry red wine such as Cabernet, Merlot or red blend.
  • Beef Stock: Because short ribs cook for hours, there needs to be enough liquid to almost cover the short ribs. Use a flavorful, low sodium beef or vegetable stock. But if stock is not available, use water.
  • Tomato Paste: Tomato paste adds a touch of sweetness and a hint of acidity to the braising liquid.
  • Herbs: A few sprigs of fresh rosemary and thyme are tied in a bundle with butcher string and bay leaves that slowly steep in the braising liquid, giving the entire dish a fantastic herbaceous flavor. You can also add fresh oregano or sauté ½ teaspoon of dried rosemary and thyme.

See recipe card for full information on ingredients and quantities.

⏲️ Instructions

Season the short ribs with salt and pepper on all sides and dredge in all purpose flour.

Step 1: Season the short ribs with salt and pepper on all sides and lightly dredge in flour.

Sear the short ribs in a hot Dutch oven until deeply charred on all side.

Step 2: Heat a wide Dutch oven with oil and once hot, sear the short ribs on all sides until deeply charred, then set aside.

Add tomato paste and chopped garlic and saute for another minute.

Step 3: Sauté chopped carrot, celery and shallot for 5 minutes. Then add the garlic and tomato paste and sauté for another minute.

Reduce the red wine until slightly thickened.

Step 4: Pour the red wine in and let the wine reduce for 1-2 minutes.

Pour the beef stock around the short ribs and nestle in an herb bundle and bay leaves.

Step 5: Add the seared short ribs back in and pour beef stock around the short ribs. Nestle in bay leaves and herb bundle.

Slow cooked short ribs right out of the oven.

Step 6: Bring the short ribs up to a boil then cover with a tight fitting lid and place in a 350 degree Fahrenheit oven for 2-2 ½ hours until tender.

📍 Recipe Tips

  • Select Quality Short Ribs: Choose short ribs that are well-marbled with fat, as this marbling contributes to the tenderness and flavor of the dish. Look for cuts with consistent thickness to ensure even cooking.
  • Sear for Flavor: Don't skip the step of searing the short ribs before braising. Searing caramelizes the meat's surface and adds a rich, savory layer of flavor to the dish.
  • Monitor Liquid Levels: Keep an eye on the liquid levels during braising. If it reduces too much, add a bit more beef stock or water to prevent the dish from drying out.
  • Don't Rush Braising: Braising is a slow cooking method. Low and slow is the key to tender short ribs.
Dutch oven braised short ribs with carrots and fresh herbs.

Recipe FAQs

Can short ribs be made in the slow cooker?

Yes, once the short ribs are seared, add them to a slow cooker along with the broth, red wine and vegetables and cook on low for 6-8 hours or on high for 3-4 hours.

Do short ribs need to be braised covered or uncovered?

To keep the short ribs from drying out, it's best to cover the short ribs with a tight fitting lid to ensure the liquid doesn't evaporate too quickly.

Serving Suggestions

Serve the braised short ribs over creamy garlic mashed potatoes or parmesan polenta. Add a sprinkle of gremolata on top of the short ribs for a pop of brightness!

More Beef Recipes to Try

Red wine short ribs served over mashed parsnips.
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4.92 from 24 votes

Red Wine Braised Short Ribs

Red wine braised short ribs become incredibly tender and full of flavors from red wine and fresh herbs. Serve the braised short ribs over creamy mashed parsnips for a truly unforgettable meal.
Prep Time15 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 45 minutes
Course: Dinner, Main
Cuisine: American
Keyword: braised short ribs, wine braised short ribs
Servings: 4 servings
Calories: 748kcal
Author: Samantha Ferraro

Equipment

Ingredients

Short Ribs

Parsnip Mash

US Customary - Metric

Instructions

Braised Short Ribs

  • Preheat the oven to 350 degrees Fahrenheit. Drizzle grapeseed oil in a wide dutch oven and bring up to medium-high heat.
  • Season the short ribs with salt and pepper on all sides and lightly coat the short ribs with flour on all sides, dusting off any excess.
  • Sear the short ribs in each side for about 2 minutes until deeply caramelized, then remove the short ribs to a plate.
  • In the same Dutch oven, add the chopped carrot, celery and shallot and saute for 4-5 minutes until the vegetables begin to soften.
  • Add in the chopped garlic and tomato paste and saute for another minute, until the tomato paste is distributed and garlic is tender but not burnt.
  • Pour in the red wine and reduce for 2-3 minutes, using a wooden spoon to scrape the bits off the pan. Add the short ribs back in, with any accumulated juices and pour the beef stock around the short ribs along with the bay leaves and herbs.
  • Cover the Dutch oven and place in the oven for about 2 ½ hours. At the 2 hour mark, check the meat for fork tenderness. If it's still a bit too stiff, cook for another 20-30 minutes.
  • Once the short ribs are done, remove from oven and allow to cool for a few minutes. Discard the bay leaves and herbs and serve the short ribs with reduced sauce and vegetables.

Mashed Parsnips

  • Add the chopped parsnips and potato to a pot of water and bring to a boil. Continue boiling until both vegetables are incredibly tender, about 25-30 minutes.
  • Drain the vegetables and place back into the pot. Add the Greek yogurt or sour cream, a good grating of Parmesan cheese and season with salt and pepper. Mash everything together well and taste for seasoning and adjust as preferred.

Notes

    • Select Quality Short Ribs: Choose short ribs that are well-marbled with fat, as this marbling contributes to the tenderness and flavor of the dish. Look for cuts with consistent thickness to ensure even cooking.
    • Sear for Flavor: Don't skip the step of searing the short ribs before braising. Searing caramelizes the meat's surface and adds a rich, savory layer of flavor to the dish.
    • Don't Rush Braising: Braising is a slow cooking method. Low and slow is the key to tender short ribs.

Nutrition

Calories: 748kcal | Carbohydrates: 56g | Protein: 41g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Cholesterol: 111mg | Sodium: 1172mg | Potassium: 1042mg | Fiber: 7g | Sugar: 9g | Vitamin A: 5360IU | Vitamin C: 28mg | Calcium: 258mg | Iron: 8mg

Roast Chicken with Fennel and Citrus

· 18 Comments

This roast chicken with fennel and citrus is a gorgeous and flavorful Mediterranean dinner that is packed with bold flavors! A vibrant turmeric marinated chicken is braised with fresh citrus and fennel, creating a show stopping main course.

Citrus chicken with fennel and fresh thyme.
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About This Recipe

This gorgeous turmeric braised chicken exemplifies everything I love about Mediterranean cuisine! Bone in chicken is marinated in a vibrant mixture with lemon zest and juice, thyme and earthy turmeric.

Once the turmeric chicken is seared, citrus and fennel are layered on top and everything braises until incredibly tender. Serve the citrus chicken with fennel alongside a dollop of cucumber yogurt sauce for an explosion of flavors!

This would also be fabulous alongside Turkish Stuffed Onions or my Mediterranean Crispy Rice Salad.

Recipe Highlights

  • Bright and Flavorful: This roast chicken combines the brightness of fresh citrus with warm turmeric and savory garlic, resulting in a burst of flavor in every bite!
  • One Pot Recipe: Once the chicken is marinated, everything is layered and braised in one pot, making it an impressive yet easy to prepare meal.
  • Healthy Ingredients: Fennel, citrus, and turmeric are used all throughout Mediterranean cuisine for both their delicious flavors and health properties.
  • Gluten Free and Dairy Free: Roast chicken with fennel is a gluten free recipe with no dairy ingredients, making it a delicious recipe for most diets.

📋 Ingredients

Ingredients for roasted citrus chicken with fennel, including turmeric, clementines, lemon and fresh thyme.
  • Chicken Thighs: Bone in and skin on chicken thighs are juicy and full of flavor. Take the time to really sear that chicken skin to get it deeply charred and crispy.
  • Olive Oil: Olive oil adds richness but also helps distribute the marinade evenly, resulting in tender and flavorful sauce to baste over the chicken.
  • Fennel Bulb: One of my favorite vegetables, fennel has a unique licorice-like flavor that becomes sweet when roasted. You can serve it raw and sliced thin in a citrus salad or let it roast to soften and caramelize.
  • Stone Ground Mustard: This robust and tangy condiment serves as the base of the marinade, adding depth and complexity to the dish.
  • Garlic: Finely chopped or grated garlic cloves infuse the marinade with a rich, savory aroma and flavor.
  • Citrus Zest and Juice (Lemon and Clementines): The zest and juice of lemon and clementines bring a vibrant, zesty, and slightly sweet citrusy punch to the marinade. They not only provide a refreshing tang but also tenderize the chicken, making it succulent and flavorful.
  • Ground Turmeric: This golden spice not only imparts a warm, earthy flavor but also adds a beautiful color to the marinade. Turmeric is known for its health benefits and complements the citrusy and herbal notes of the chicken beautifully.
  • Fresh Thyme: Fresh thyme leaves offer a fragrant and herby layer of flavor to the marinade. Thyme pairs wonderfully with citrus and adds a layer of aromatic complexity to the chicken.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Use Chicken Cuts: Bone in chicken thighs are used in this recipe and other options are drumsticks, chicken breast or use the same marinade for grilled chicken skewers.
  • Grilled Variation: Instead of roasting, grill the chicken thighs over medium-high heat for a smokier, charred flavor.
  • Citrus Variations: Experiment with different citrus fruits, such as blood oranges, tangerines, or grapefruit.

⏲️ Instructions

Mix the turmeric and citrus marinade in a bowl until well combined.

Step 1: To a bowl, add the grated garlic, whole grain mustard, citrus zest and juice, turmeric, thyme, salt and pepper and mix to combine.

Add bone in and skin on chicken thighs to the turmeric citrus marinade and toss so the marinade is evenly coated all over the chicken.

Step 2: Dry the chicken with paper towels and add the chicken to the bowl. Rub the marinade all around the chicken until evenly coated.

Sear the turmeric chicken thighs in a hot cast iron skillet until deeply charred.

Step 3: Preheat a cast iron skillet to medium-high and pour in olive oil. Once hot, sear the chicken on both sides until charred.

Add slices of citrus, fennel and fresh thyme to the turmeric chicken.

Step 4: Nestle in the fennel wedges and layer the citrus slices all over along with more fresh thyme and pour chicken stock around the chicken.

Roast the turmeric chicken until the chicken is cooked through and golden brown on top.

Step 5: Place the chicken in a preheated 400 degree Fahrenheit oven and roast for 30 minutes, until the chicken is cooked through and sauce has reduced slightly.

📍 Recipe Tips

  • Dry the Chicken: Before adding the chicken to the marinade, use paper towels to pat the chicken dry on all sides. This will help any seasonings stick to the chicken better.
  • Let it Marinate: If you have the time, marinate the chicken in the turmeric mixture for at least 30 minutes up to overnight for even more flavor!
Citrus roasted chicken thighs with turmeric, fennel and fresh thyme.

Recipe FAQs

Can boneless chicken thighs be used instead of bone in chicken?

Yes, boneless chicken thighs will work well with this recipe. Adjust the cooking time slightly since boneless thighs cook faster.

Can fresh turmeric be used instead of ground turmeric?

Yes, use a microplane or small grater to grate the fresh turmeric and be sure to wear gloves as fresh turmeric can stain fingers easily.

Serving Suggestions

Serve the roasted chicken with fennel on top of lemon herb couscous or Mediterranean yellow rice to soak up that 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.

Roasted chicken with turmeric, fennel and citrus.
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4.95 from 18 votes

Roast Chicken with Fennel and Citrus

A gorgeous and flavorful dinner, this one pot roast chicken with fennel braised with olive oil, bright citrus and eye-catching turmeric.
Prep Time10 minutes
Cook Time30 minutes
Marinating20 minutes
Total Time1 hour
Course: Dinner, Main
Cuisine: Mediterranean
Keyword: chicken with citrus, chicken with fennel, citrus chicken, roast chicken with fennel
Servings: 4 servings
Calories: 773kcal
Author: Samantha Ferraro

Equipment

Ingredients

Marinade

Roast Chicken

  • 2 pounds bone in, skin on chicken thighs
  • ½ cup olive oil
  • 1 fennel bulb stems removed and cut into thin wedges
  • 1 lemon sliced thin
  • 2 clementines sliced thin
  • 1 ½ cups chicken stock low sodium, preferred
  • Fresh thyme sprigs
US Customary - Metric

Instructions

  • Preheat oven to 425 Fahrenheit.
  • In a bowl, add the whole grain mustard, garlic, turmeric, citrus zest and juice, thyme leaves and salt and pepper and mix to combine.
  • Pat the chicken pieces dry with paper towels and add to the turmeric mixture and massage the marinade all over the chicken. if you have the time, let it marinate for at least 20 minutes, up to overnight.
  • Heat a large cast iron skillet over medium-high heat and pour in the olive oil. Once hot, add the chicken and sear on each side so the outside is a deep yellow brown color, about 3 minutes on each side.
  • Once seared, nestle in the fennel wedges, clementine and lemon slices and more thyme sprigs on top. Pour the chicken stock around the chicken and bring up to a strong simmer, then carefully place the skillet in the oven and cook for about 28-30 minutes, until the chicken is fully cooked.
  • Once the chicken is done, the sauce should have thickened and fennel and citrus tender. Allow the roast chicken to rest for at least 5 minutes before serving.

Notes

    • Dry the Chicken: Before adding the chicken to the marinade, use paper towels to pat the chicken dry on all sides. This will help any seasonings stick to the chicken better.

Nutrition

Calories: 773kcal | Carbohydrates: 24g | Protein: 36g | Fat: 61g | Saturated Fat: 13g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 34g | Trans Fat: 0.2g | Cholesterol: 192mg | Sodium: 974mg | Potassium: 982mg | Fiber: 5g | Sugar: 12g | Vitamin A: 333IU | Vitamin C: 75mg | Calcium: 100mg | Iron: 3mg

Vegetarian Pasta Fagioli

· 24 Comments

This easy vegetarian pasta fagioli recipe is hearty, filling and full of bold flavors. The hearty soup has two kinds of beans, tender pasta, sweet tomatoes and lots of fresh herbs. And my personal touch, a small chunk of Parmesan rind that slowly dissolves as the soup cooks.

Vegetarian pasta fagioli recipe with beans, vegetables and parmesan.
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About This Recipe

Pasta fagioli is one of my favorite soups to make. The Italian soup is simple, rustic, hearty and always easy to throw together. For another wonderful Italian meal try my Italian Sausage and Peppers.

Pasta fagioli literally means "pasta and beans" in Italian and there are so many variations to the soup. A thinner, soupier consistency can probably be found in Northern Italy, where as other variations add tomato paste or tomatoes for a deep red tomato broth. And if you don't like tomatoes, make a white pasta fagioli with vegetable stock, beans and pasta. For another wonderful Vegetarian soup try my Butternut squash and pear soup, it takes the flavor of soup to another level.

📋 Ingredients

Ingredients for vegetarian pasta fagioli, including beans, pasta, parmesan rind, vegetables and spices.

Vegetable Trinity: Carrots, onions and celery are the usual ingredients in most soups.

Small Shaped Pasta: Ditalini pasta or macaroni shapes do well in this soup because they are similar sizes as the beans.

Beans: Two types of beans are in this vegetarian pasta fasul soup. Both red kidney and white beans offer different flavors and textures.

Canned Crushed Tomatoes: or you can use diced tomatoes, or canned whole tomatoes but use your hands to give them a good squish.

Parmesan Rind: My secret weapon in soups and tomato sauces. When I buy a chunk of Parmesan and use the cheese, I will always save the rind for recipes like this. As the soup cooks, the rind slowly disintegrates giving the overall soup another layer of savory flavor.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Pasta Choices: Feel free to experiment with different pasta shapes. While traditional recipes use small pasta like Ditalini or elbow macaroni, you can use whole wheat pasta or gluten-free options to suit your dietary preferences.
  • Vegetables: Customize the pasta fagioli with additional veggies, such as spinach, kale or chopped zucchini.
  • Cheese: Instead of Parmesan cheese, grate some Pecorino Romano cheese, which is a sharp sheep's milk cheese.

⏲️ Instructions

Drizzle a soup pot with olive oil and add chopped onions, chopped celery and chopped carrots and saute.

Step 1: Drizzle olive oil in a soup pot and bring up to medium heat. Add chopped onion, celery and carrot and sauté for 5 minutes.

Add the dried spices to the sautéed vegetables and stir to combine.

Step 2: Add chopped garlic and spices and continue sautéing for another minute.

Add two tablespoons of tomato paste and stir the paste into the sautéed vegetables.

Step 3: Add tomato paste and stir the paste into the vegetables for another minute.

Add kidney beans and white beans to the vegetables.

Step 4: Add the kidney beans and white beans to the vegetables.

Add a good sized chunk of parmesan rind to the soup.

Step 5: Pour in the vegetable stock and crushed tomatoes and add a bay leaf a chunk of Parmesan rind.

Add the small shaped pasta directly to the simmering soup.

Step 6: Cook the soup on a strong simmer for 45 minutes then add the pasta in and continue cooking until pasta is just cooked through.

Continue simmering the pasta fagioli until the pasta is cooked through and soup thickens.

Step 7: Once the soup is done, the pasta should be al dente, the vegetables tender and the pasta fagioli should have thickened nicely.

📍 Recipe Tips and Cooking Variations

Make Ahead: This soup is a breeze to make ahead of time If cooking ahead, cook the pasta separately and add cooked pasta just before serving. This will help so the pasta doesn't soak up too much broth.

Freezing: Just like making head, I suggest keeping the cooked pasta seperate from the soup and adding before serving. Other then the pasta, the rest of the soup freezes very well.

Making Pasta Fagioli in the Slow Cooker: Follow the same directions as the stove top instructions and instead of cooking in a dutch oven on the stove, set slow cooker on low for 4-6 hours or on high for 2-3 hours.

Cook the Pasta Separately: For a slightly thinner consistency, cook the pasta separately and add the cooked pasta when serving.

Easy recipe for vegetarian pasta fagioli that is full of hearty beans and vegetables and garnished with grated parmesan cheese.

Recipe FAQs

Can pasta fagioli be made ahead of time?

Absolutely! Pasta e Fagioli actually tastes better as it sits, so it's a fantastic option for meal prep. Store it in an airtight container in the refrigerator for up to 3-4 days.

Can vegetarian pasta fagioli be made gluten free?

To make the soup gluten-free, use gluten-free pasta, such as rice or corn-based pasta, and ensure that all your other ingredients, like vegetable broth and canned beans, are gluten-free as well.

Can you freeze pasta fagioli?

Yes, this soup freezes well. Allow it to cool completely, then transfer it to a freezer-safe container. The soup can be stored in the freezer for up to 3 months. To reheat, simply thaw it in the fridge overnight and warm it on the stovetop.

Serving Suggestions

More Vegetarian Pasta Recipes

Vegetarian pasta fagioli recipe with pasta and beans and topped with grated Parmesan cheese and fresh herbs.
Print Recipe
4.96 from 25 votes

Vegetarian Pasta Fagioli

An easy and hearty one-pot soup, vegetarian pasta fagioli is full of two kinds of beans, pasta, sweet tomatoes and fresh herbs.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dinner, Main, Main Course
Cuisine: Italian
Keyword: healthy pasta fagioli, pasta fagioli recipe, vegetarian pasta fagioli
Servings: 8 servings
Calories: 310kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

US Customary - Metric

Instructions

  • In a large dutch oven or soup pot over medium heat, drizzle olive oil and saute the onion, carrot and celery for 4-5 minutes until the vegetables begin to soften.
  • Add the chopped garlic, thyme, oregano, Kosher salt and red pepper and continue to saute for another minute.
  • Add the tomato paste and stir the paste into the sautéed vegetable. Then add the beans, vegetable stock, crushed tomatoes, bay leaf and small Parmesan rind.
  • Cover the pot with a lid, leaving a small opening and bring the soup to a boil and then down to a simmer and continue cooking for 45 minutes, stirring every so often.
  • At the last 15 minute mark, add the pasta directly to the simmering soup and continue cooking until the pasta is just cooked through and the soup has thickened.
  • Once done, give everything a good mix and taste for seasoning. Ladle the soup into bowls and garnish with a drizzle of olive oil, grated Parmesan cheese and chopped parsley.

Notes

Make Ahead: This soup is a breeze to make ahead of time If cooking ahead, cook the pasta separately and add cooked pasta just before serving. This will help so the pasta doesn't soak up too much broth.
Freezing: Just like making head, I suggest keeping the cooked pasta seperate from the soup and adding before serving. Other then the pasta, the rest of the soup freezes very well.
Making Pasta Fagioli in the Slow Cooker: Follow the same directions as the stove top instructions and instead of cooking in a dutch oven on the stove, set slow cooker on low for 4-6 hours or on high for 2-3 hours.
Cook the Pasta Separately: For a slightly thinner consistency, cook the pasta separately and add the cooked pasta when serving.

Nutrition

Calories: 310kcal | Carbohydrates: 53g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 0.1mg | Sodium: 941mg | Potassium: 843mg | Fiber: 9g | Sugar: 9g | Vitamin A: 3163IU | Vitamin C: 12mg | Calcium: 110mg | Iron: 4mg

Savory Pumpkin Chili

· 13 Comments

We're kicking off the fall season with a hearty and flavorful savory pumpkin chili recipe! This comforting chili is packed with creamy pumpkin, spiced pumpkin beer and hearty beans and sweet potato that give the entire chili a satisfying robust flavor that you'll want to enjoy all season long!

Pumpkin chili with squash and ground beef.
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About This Recipe

Savory pumpkin chili is a delicious fusion of classic chili ingredients with a seasonal twist. The star of the show is pureed pumpkin, which adds a subtle sweetness and velvety texture to the chili.

The other star is pumpkin beer, that not only enhances the pumpkin flavor but also infuses a rich, malty undertone to the chili that pairs so well with the seasonal spices. And chunks of sweet potato and hearty beans make the pumpkin chili a hearty and satisfying meal.

Recipe Highlights

  • Feeds a Crowd! This recipe makes a lot of chili and can easily be halved or doubled.
  • Pumpkin chili is gluten free and can be modified to be dairy free by substituting sour cream with dairy free sour cream or yogurt.
  • The savory chili freezes like a dream! Make a batch, let it cool and freeze for up to 3 months. Or make it ahead as it tastes even better the next day!

⏲️ Instructions

Saute chopped onion and garlic until lightly caramelized and fragrant.

Step 1: In a large dutch oven, saute onion in olive oil for about 5 minutes until it begins to caramelize. Add the chopped garlic and cook for another minute.

Cook the ground beef until charred on the outside and cooked all the way through.

Step 2: Move the onion and garlic to the sides of the pot and drizzle center with more olive oil, if needed. Add the chopped meat, breaking up as you you go. Continue cooking until the beef is a just about cooked through.

Pour a bottle of pumpkin beer into the cooked beef and let the beer reduce slightly.

Step 3: Add all of the spices and the bay leaf and cook spices with the onion and meat mixture for another minute. Pour the pumpkin beer in and bring to a boil, reducing the liquid. 

Add stock and chunks of squash into the pumpkin chili and cook until the squash is fork tender and liquid has reduced slightly.

Step 4: Add chopped tomatoes with juice, pumpkin puree, kidney and black beans, chopped sweet potato and chicken stock. Mix everything together and bring to a bowl. Cover and allow to simmer for 3-4 hours untii pumpkin stew thickens and potatoes are fork tender.

Garnish the chili with a dollop of sour cream, cilantro and sliced jalapeño.

Step 5: Garnish the pumpkin chili with a dollop of sour cream, fresh cilantro and sliced jalapeño.

📍 Recipe Tips

  • Choose the Right Pumpkin: Opt for canned pumpkin puree or roast a sugar pumpkin for the best results. Fresh pumpkin adds a more pronounced flavor compared to store-bought pumpkin pie filling.
  • Pumpkin Beer Selection: Pumpkin beer is highly seasonal and may not be available all throughout the year. Pick a pumpkin flavored beer that you enjoy drinking, as its spiced flavor will shine through in the chili. If pumpkin beer isn't available, look for ales and stouts.
  • Texture Matters: To achieve the perfect consistency, partially mash some of the sweet potato and beans in the chili. This thickens the broth and gives it a satisfying, chunky texture.
  • Slow Cooker Option: Saute the onions, garlic and brown the meat in a skillet then add that with the rest of the ingredients to a slow cooker. Cook on low for 5-6 hours or on high for 3-4 hours until the potatoes are tender.

Recipe FAQs

Can pumpkin chili be made ahead of time?

Absolutely! In fact, this chili often tastes even better the next day as the flavors have had time to meld. Store it in an airtight container in the refrigerator for up to 3 days or freeze for for up to 3 months.

Can pumpkin chili be made vegan?

To make the pumpkin chili vegan, omit the ground meat and only use vegetables such as cubed sweet potato and butternut squash. And for the topping, either omit the sour cream or use dairy free sour cream.

Serving Suggestions

  • Top the pumpkin chili with shredded cheddar cheese, a dollop of sour cream or Greek yogurt, and fresh chives.
  • Pair the savory chili with warm, crusty bread or cornbread for a hearty and satisfying meal.

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Savory pumpkin chili with pumpkin beer, beans and ground beef.
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5 from 12 votes

Savory Pumpkin Beer Chili

This flavorful and hearty pumpkin chili is full of beans, smoky spices and a bit of pumpkin puree that gives the chili a slight creaminess.
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: pumpkin chili
Servings: 8 servings
Calories: 519kcal
Author: Samantha Ferraro

Ingredients

  • 2 tablespoons Olive oil + more, if needed
  • ½ onion diced
  • 3 cloves garlic finely chopped
  • 1 pound ground beef
  • 1 teaspoon Kosher salt
  • ½ teaspoon ground black pepper
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • 1 teaspoon curry
  • ½ teaspoon chili powder
  • ½ teaspoon red pepper flakes optional
  • 1 bay leaf
  • 12 punce Pumpkin beer
  • 28 ounce can diced tomatoes
  • 15 ounce can pure pumpkin puree
  • 2 medium sweet potatoes peeled and chopped into 1 inch cubes
  • 15 ounce can kidney beans drained
  • 15 ounce black beans drained
  • 2 cups chicken stock low sodium preferred
  • Sour cream for garnish
  • Sliced jalapeño for garnish
  • Fresh cilantro for garnish
US Customary - Metric

Instructions

  • In a large dutch oven, saute onion in olive oil for about 5 minutes until it begins to caramelize. Add the chopped garlic and cook for another minute.
  • Move the onion and garlic to the sides of the pot and drizzle center with more olive oil, if needed. Add the chopped meat, breaking up as you you go. Continue cooking until the beef is a just about cooked through.
  • Add all of the spices and the bay leaf and cook spices with the onion and meat mixture for another minute. Pour the pumpkin beer in and bring to a boil, reducing the liquid. The beer should evaporate at least by half.
  • Add the chopped tomatoes with juice as well as the pumpkin puree, kidney and black beans, chopped sweet potato and chicken stock. Mix everything together and bring to a boil.
  • Cover the chili with a lid, leaving a small opening and continue simmering for 3-4 hours until the stew thickens and potatoes are fork tender.
  • To serve, garnish with the pumpkin chili with a dollop of sour cream, cilantro and sliced jalapeño.

Notes

  • Choose the Right Pumpkin: Opt for canned pumpkin puree or roast a sugar pumpkin for the best results. Fresh pumpkin adds a more pronounced flavor compared to store-bought pumpkin pie filling.
  • Pumpkin Beer Selection: Pumpkin beer is highly seasonal and may not be available all throughout the year. Pick a pumpkin flavored beer that you enjoy drinking, as its spiced flavor will shine through in the chili. If pumpkin beer isn't available, look for ales and stouts.
  • Texture Matters: To achieve the perfect consistency, partially mash some of the sweet potato and beans in the chili. This thickens the broth and gives it a satisfying, chunky texture.
  • Slow Cooker Option: Saute the onions, garlic and brown the meat in a skillet then add that with the rest of the ingredients to a slow cooker. Cook on low for 5-6 hours or on high for 3-4 hours until the potatoes are tender.

Nutrition

Calories: 519kcal | Carbohydrates: 65g | Protein: 28g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 746mg | Potassium: 1482mg | Fiber: 16g | Sugar: 10g | Vitamin A: 16904IU | Vitamin C: 7mg | Calcium: 165mg | Iron: 7mg

 

Steak Marsala with Mushrooms

· 2 Comments

Steak Marsala is a total show stopper! Tender filet mignon steaks are seared to perfection and finished in a rich and creamy Marsala wine sauce with mushrooms and fresh herbs. This Italian-American masterpiece transforms a simple steak dinner into a symphony of flavors, making it a recipe you'll want to make over and over!

Steak marsala recipe with filet mignon in a creamy marsala sauce with mushrooms.
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About This Recipe

Steak Marsala is an Italian-American inspired dish that combines tender filet mignon with the sweet flavors of Marsala wine and savory mushrooms. This recipe takes the traditional flavors up a notch with a swirl of heavy cream, creating a luxurious creamy Marsala wine sauce that coats the steaks beautifully.

Start any meal with my Goat cheese stuffed phyllo cups it's simple and impressive.

📋 Ingredients

Ingredients for steak marsala, including filet mignon, button mushrooms, marsala wine, shallots, heavy cream, chicken stock and herbs.
  • Filet Mignon: The star of this dish, filet mignon, is a premium cut of beef known for being incredibly tender.
  • Olive Oil and Butter: A combination of olive oil and butter is used for searing the filet mignon and sautéing the mushrooms, shallots, and garlic.
  • Mushrooms: Button or cremini mushroom are a key component of the Marsala wine sauce. They bring an earthy, umami depth to the sauce, making it a savory complement to the tender steak.
  • Shallots and Garlic: Shallots and garlic are aromatic powerhouses in this recipe. They infuse the marsala sauce with a fragrant and savory layer of flavor and enhance the overall complexity of the dish.
  • Fresh Herbs: A few sprigs of fresh thyme are added to the sauteed mushrooms and shallots for an extra layer of herbaceous flavor. Rosemary would be a great addition as well.
  • Marsala Wine: Marsala wine is a fortified wine from Sicily, Italy, and it serves as the foundational flavor in the Marsala wine mushroom sauce. It has a unique sweetness and depth, which works beautifully with the other ingredients in the steak marsala recipe.
  • Chicken Stock: Chicken stock acts as the base for the sauce. Instead of chicken stock, you can use beef stock, vegetable stock or just water.
  • Heavy Cream: Heavy cream lends a luxurious, velvety texture to the Marsala wine sauce. It balances the flavors, creating a creamy and indulgent finish that coats the steak and mushrooms beautifully.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Steak Choices: Swap out filet mignon for ribeye or New York strip.
  • Mushroom Varieties: Experiment with different types of mushroom, such as shiitake, porcini or oyster mushrooms.
  • No Marsala?: Substitute with sherry or sweet vermouth.

⏲️ Instructions

Dust flour all over the seasoned steak, shaking off any excess flour.

Step 1: Season the steaks with salt and pepper on all sides and lightly dredge with flour.

Sear the filet mignon in a hot cast iron skillet until deeply seared on both sides, but no cooked all the way through.

Step 2: Sear the steaks in a hot cast iron that is drizzled with olive oil. Sear until deeply charred on both sides, then set aside.

Saute sliced mushrooms in butter until caramelized.

Step 3: Add butter and the sliced mushrooms and sauté until caramelized.

Add chopped garlic and herbs to the sautéed mushrooms and saute the garlic for another minute.

Step 4: Add the chopped shallot and sauté for 2-3 minutes then add the garlic and herbs and sauté for another minute.

Add cream and butter to the sautéed mushrooms.

Step 5: Add marsala wine and reduce for 1-2 minutes. Pour the stock and reduce slightly. Then stir in heavy cream and butter.

Add the seared steaks back into the creamy marsala sauce and baste the steaks with the sauce.

Step 6: Once the sauce comes together, add the steaks back into the mushroom sauce and baste the sauce on top of the steaks until warmed through.

Steak marsala with mushrooms in a creamy marsala wine sauce with herbs.

Step 7: Before serving, let the steaks rest for at least 5 minutes. Remove the steaks to a cutting board and slice thin, then place the filet back in the sauce and garnish with chopped parsley.

📍 Recipe Tips

  • Dry the Steaks: Achieve a perfect sear on your filet mignon by patting the steaks dry with paper towels before seasoning.
  • Brown the Mushrooms: When sautéing the mushrooms, take the time to get a nice sear. Mushrooms have a good amount of water that needs to evaporate so they can caramelize well.
  • Don't Rush the Reduction: Let the Marsala wine simmer and reduce to concentrate its flavors for a rich sauce.
Steak marsala with mushrooms in a creamy marsala wine sauce.

Recipe FAQs

What does Marsala wine taste like?

Marsala wine has a unique flavor profile that is sweet and slightly earthy with notes of brown sugar and tamarind.

Can steak marsala be made ahead of time?

To make steak marsala ahead of time, I'd suggest making the sauce ahead of time and searing the steaks right before serving. Then baste the sauce over the steaks and serve.

Serving Suggestions

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Steak marsala with mushrooms and herbs.
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5 from 6 votes

Steak Marsala

Steak Marsala is the ultimate luxury! Seared filet mignon steaks are finished in a creamy marsala wine sauce with mushrooms and fresh herbs.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner, Main
Cuisine: American, Italian
Keyword: creamy steak marsala, steak marsala, steak marsala with mushrooms
Servings: 4 servings
Calories: 419kcal
Author: Samantha Ferraro

Equipment

Ingredients

US Customary - Metric

Instructions

  • Preheat a medium sized cast iron skillet over medium-high heat and drizzle with olive oil.
  • Pat the steaks dry with paper towels and evenly season the steaks with salt and pepper on all sides and dredge in flour, shaking off the excess.
  • Once the skillet is hot, sear the steaks for 2 minutes per side until both sides are deeply charred, then remove and set aside to a plate.
  • In the same skillet, lower the heat to medium add butter and more olive oil if needed and the sliced mushrooms. Saute the mushrooms for 4-5 minutes until they begin to deepen in color.
  • Add the chopped shallots and continue sautéing for another 2-3 minutes until the shallots begin to soften and become fragrant.
  • Add the chopped garlic and herbs and continue sautéing for another 1-2 minutes.
  • Pour the marsala wine in and let the wine reduce slightly, while scraping the bottom of the skillet.
  • Then pour in the chicken stock and bring everything up to a strong simmer and let the liquid reduce for 1-2 minutes.
  • Pour in the heavy cream and 1 tablespoon of butter and stir everything together. Nestle the steaks back into the creamy marsala sauce, with any accumulating juices and baste the sauce onto the steak.
  • Continue cooking on a low simmer until the sauce has thickened slightly and to warm through the steaks, for another 3-4 minutes.
  • Once done, remove from the heat and let the steaks rest for at least 5 minutes before slicing. Garnish with finely chopped parsley and serve the steak marsala with the creamy mushroom sauce.

Notes

    • Dry the Steaks: Achieve a perfect sear on your filet mignon by patting the steaks dry with paper towels before seasoning.
    • Brown the Mushrooms: When sautéing the mushrooms, take the time to get a nice sear. Mushrooms have a good amount of water that needs to evaporate so they can caramelize well.

Nutrition

Calories: 419kcal | Carbohydrates: 21g | Protein: 10g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 69mg | Sodium: 620mg | Potassium: 373mg | Fiber: 1g | Sugar: 5g | Vitamin A: 650IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 2mg

Pear Tart Tatin with Puff Pastry

· 11 Comments

Pear tart tatin is a stunning dessert that pairs flaky puff pastry with irresistible caramelized pears. This recipe is both elegant and uncomplicated, making it a delightful addition to any special occasion.

Puff pastry pear tart tatin with vanilla.
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About This Recipe

Pear tart tatin is a delicious and simple dessert that effortlessly combines buttery and easy store bought puff pastry with sweet caramelized pears.

This is one of those desserts that looks like it took hours to create, yet comes together in under an hour! Serve the pear tart tatin for any celebratory get together such as Thanksgiving or Rosh Hashanah or anytime you are crave a fall treat.

And if you have leftover seasonal pears, try pear and pomegranate crumble or classic wine poached pears.

Recipe Highlights

  • Quick and Elegant: Despite its fancy appearance, this Pear Tart Tatin is surprisingly easy to make, thanks to store bought puff pastry and is ready in under an hour.
  • Versatile: While this recipe uses pears, you can experiment with other fruits like apples, peaches, or a combination of your favorites. The technique remains the same, allowing you to customize with your favorite fruit.

📋 Ingredients

  • Pears: Bartlett pears are used for their seasonality and sweetness. Look for pears that have no blemishes or bruising.
  • Vanilla Bean: 1 vanilla bean is all you need for the pear tart. Cut the long vanilla bean in half and scoop out the flavorful seeds. You can also use 1 teaspoon of vanilla extract or vanilla bean paste.
  • Brown Sugar and White Sugar: Both of the sugars help create a simple caramel for the pears to simmer in.
  • Butter: Use unsalted butter to keep the pear tart recipe on the sweeter side.
  • Puff Pastry: I always keep a box or 2 on hand for simple tarts or when I'm in the mood for an easy apple strudel.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Fruit Variations: Swap pears for apples or peaches. Adjust the cooking time to suit the fruit's texture.
  • Spice it Up: Add a pinch of cinnamon or nutmeg to the caramel sauce for a warm, spiced flavor.
  • Gluten-Free: If you're gluten intolerant, look for gluten-free puff pastry.
  • Ice Cream or Whipped Cream: Serve your Pear Tart Tatin with a scoop of vanilla ice cream or a dollop of freshly whipped cream.

⏲️ Instructions

Melt the butter and sugars together until sugar has dissolved and slightly darkened.

Step 1: Bring a medium oven safe skillet to medium heat and add the brown sugar, white sugar and water. Stir until the sugars have dissolved, then add the butter and vanilla bean or vanilla paste and continue cooking until the butter has melted and mixture has slightly thickened, about 3-4 minutes.

Simmer the pear wedges in the butter and caramel until they begin to just soften.

Step 2: Add the pear quarters into the caramel, core side up and continue cooking until the pears begin to soften and caramel thickens slightly, for another 6-7 minutes.

Top the sauteed pears with a sheet of puff pastry and tuck in the ends of the pastry.

Step 3: On a lightly floured surface, roll out the sheet of puff pastry slightly so the pastry is a bit thinner. Then place the puff pastry over the pears, tucking in the excess pastry. Use a knife to cut small slits into the top of the pastry.

Bake the pear tart tatin until caramel has thickened and puff pastry is golden brown.

Step 4: Place the skillet in the preheated oven at 400 degrees Fahrenheit and cook the tart for 20-25 minutes until the pastry has puffed up and is golden brown.

Vanilla flavored pear tart tatin with puff pastry.

Step 5: Remove the pear tart from the oven and let the pear tart sit for at least 8-10 minutes. Then use a plate that is larger than the skillet and invert the tart onto to the plate and serve.

📍 Recipe Tips

  • Choosing Pears: Select ripe but firm pears for this recipe. Bartlett, Bosc, Anjou, or Comice pears work well, as they hold their shape during baking.
  • Puff Pastry: Use store-bought puff pastry for convenience, but ensure it's thawed before using.
  • Caramelization: The key to a perfect tart tatin is achieving a deep caramelization. Keep a close eye on the caramel as it cooks to avoid burning. It should turn a rich amber color.
  • Inverting the Tart: When flipping the tart onto a serving platter, be cautious of hot caramel. Use oven mitts or a towel and a plate larger than the skillet to catch any drips.
  • Serving: Serve your pear tart tatin warm with a cold scoop of ice cream or whipped cream.
Pear tart tatin with puff pastry and vanilla.

Recipe FAQs

Can pear tart tatin be made in advance?

Yes, you can prepare the tart in advance and reheat it in the oven at a low temperature before serving. However, it's best enjoyed fresh from the oven for the crispiest pastry.

What's the best way to invert the tart tatin?

Use oven mitts or a medium sized towel and a plate larger than the skillet to catch any drips of hot the caramel. Place the upside down plate onto the skillet and carefully turn over. If some of the pears are stuck, give them a gentle tap and arrange onto the tart.

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Pear tart tatin with puff pastry.
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5 from 13 votes

Pear Tart Tatin with Puff Pastry

Pear tart tatin is an impressively easy pear tart using store bought puff pastry and caramelized pears.
Prep Time20 minutes
Cook Time30 minutes
Resting5 minutes
Total Time55 minutes
Course: Dessert
Cuisine: French
Keyword: pear tart, pear tart tatin, pear tart tatin with puff pastry, pear tart with puff pastry
Servings: 6 servings
Calories: 504kcal
Author: Samantha Ferraro

Equipment

Ingredients

  • 4 Bartlett pears peeled, cored and cut into quarters
  • ½ cup Brown sugar
  • ¼ cup White sugar
  • ½ cup water
  • 6 tablespoons unsalted butter
  • 1 Vanilla bean cut in half and scraped or 1 teaspoon vanilla paste or extract
  • 1 Sheet of Puff Pastry thawed
  • Flour for dusting
US Customary - Metric

Instructions

  • Preheat the oven to 400 degrees Fahrenheit.
  • Bring a medium oven safe skillet to medium heat and add the brown sugar, white sugar and water.
  • Stir until the sugars have dissolved, then add the butter and vanilla bean or vanilla paste and continue cooking until the butter has melted and mixture has slightly thickened, about 3-4 minutes.
  • Add the pear quarters into the caramel, core side up and continue cooking until the pears begin to soften and caramel thickens slightly, for another 6-7 minutes.
  • On a lightly floured surface, roll out the sheet of puff pastry slightly so the pastry is a bit thinner. Then place the puff pastry over the pears, tucking in the excess pastry. Use a knife to cut small slits into the top of the pastry.
  • Place the skillet in the preheated oven and cook the tart for 20-25 minutes until the pastry has puffed up and is golden brown.
  • Once done, remove from the oven and let the pear tart sit for at least 8-10 minutes. Then use a plate that is larger than the skillet and invert the tart onto to the plate and serve.

Notes

  • Choosing Pears: Select ripe but firm pears for this recipe. Bartlett, Bosc, Anjou, or Comice pears work well, as they hold their shape during baking.
  • Puff Pastry: Use store-bought puff pastry for convenience, but ensure it's thawed before using.
  • Caramelization: The key to a perfect tart tatin is achieving a deep caramelization. Keep a close eye on the caramel as it cooks to avoid burning. It should turn a rich amber color.
  • Inverting the Tart: When flipping the tart onto a serving platter, be cautious of hot caramel. Use oven mitts or a towel and a plate larger than the skillet to catch any drips.
  • Serving: Serve your pear tart tatin warm with a cold scoop of ice cream or whipped cream.

Nutrition

Calories: 504kcal | Carbohydrates: 63g | Protein: 4g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 111mg | Potassium: 173mg | Fiber: 4g | Sugar: 38g | Vitamin A: 383IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 1mg

Spanish Chicken Stew

· 11 Comments

If you are looking for a flavorful one pot chicken recipe that's perfect to make any night of the week, you will love this Spanish chicken stew! Inspired by Pollo Guisado, this robust chicken stew features bold spices, tender chicken and a rich tomato sauce with olives and potatoes.

Spanish inspired chicken stew with pimento stuffed olives and potatoes in a smoky tomato sauce.
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About This Recipe

Full of bold and savory flavors, this one pot Spanish chicken stew, also called pollo guisado is a popular braised chicken recipe made in Latin cuisines. For a South American stew, try my Argentinian beef stew.

Pollo means Chicken and Guisado, or guiso, is a term for something braised, stewy, homey, and delicious.

Bone in chicken pieces are generously seasoned with warm spices, which then simmer in a flavorful tomato sauce with pimento stuffed olives and potatoes. The results is a comforting and satisfying one pot chicken meal with layers of savory flavors that's perfect to serve any night of the week! For another wonderful One Pot Chicken meal, try my One Pot Chicken Provencal or my Chicken Francese.

If you are in the mood for a Great Unique Steak dinner try my Steak Marsala with Mushrooms.

Recipe Highlights

  • Bold and Flavorful: The combination of sazon, paprika, and pimento-stuffed olives creates a burst of savory and aromatic flavors in every bite.
  • Tender Chicken: Slow simmering ensures the chicken becomes fall-off-the-bone tender, making it incredibly delicious!
  • One Pot: With the addition of potatoes, this Spanish chicken stew is a complete meal in itself and all made in one pot!

📋 Ingredients

Ingredients for Spanish chicken stew, including bone in chicken parts, baby potatoes, olives, spices and bell pepper.
  • Chicken: Chicken drumsticks are used in this recipe for their flavor and cost effectiveness. Bone in, skin on chicken thighs would be perfect for this recipe as well!
  • Potatoes: Baby potatoes are great because they cook in just about 30 minutes! If using larger potatoes such as Yukon gold, cut them in quarters or in about 1-2 inch pieces.
  • Sofrito: Sofrito is often used in Latin cuisine in dishes such as sancocho or one pot chicken with black beans. The mixture is a blend of chopped bell peppers, onion and garlic and sometimes herbs such as parsley or cilantro. You can make a batch and freeze it, but for this recipe, I kept it rustic with a good vegetable dice.
  • Tomato Sauce and Tomato Paste: Both of these give the Spanish chicken stew a slight sweetness and delicious tomato flavor.
  • Spices: The warm spices are the star of the show in this chicken stew recipe! Sazon is a fantastic Latin spice blend that's fantastic on everything from fish tacos to chicken. You can often find Goya sazon in stores or make your own homemade sazon to keep on hand. Smoked paprika is another favorite and if you have access to Merken, grab it! Merken is a Chilean spice that tastes similar to a slightly spicy smoked paprika.
  • Chicken Stock: Use a low sodium chicken stock or vegetable stock to control the amount of salt in the recipe.
  • Herbs: Parsley and bay leaves are added to the chicken stew while it's simmering and cilantro would be a great addition as well.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Chicken Options: Instead of chicken drumsticks, use bone in chicken thighs. You can also use chicken quarters or whole chicken breasts, but add 1 cup stock extra and increase cooking time by 10-15 minutes.
  • Vegetarian/Vegan: For a meatless version, omit the chicken and use beans or vegetables, such as cauliflower florets or large chunks of zucchini. Make sure to use vegetable broth instead of chicken broth.
  • No Olives?: Substitute with 2 tablespoons of capers to for that salty and briny addition!

⏲️ Instructions

Sear the seasoned chicken in the hot oil until browned on all sides.

Step 1: Drizzle olive oil in a wide Dutch oven over medium heat and season the chicken pieces with sazon and dried oregano. Sear the chicken until golden brown on all sides, then set aside.

Add chopped bell peppers and onions to the dutch oven and saute until slightly softened.

Step 2: Add the chopped bell pepper and onion and sauté for 3-4 minutes so the vegetables soften slightly.

Saute chopped garlic with the peppers and onions.

Step 3: Add chopped garlic and continue sauteing for another minute.

Saute the spices and tomato paste with the sauteed peppers and onions.

Step 4: Add tomato paste and smoked paprika (or merken) and stir everything together, until color deepens, for another minute.

Add the seared chicken to the tomato and stock mixture.

Step 5: Pour in the tomato sauce and chicken stock and nestle the seared chicken pieces back in, with any accumulated juices.

Add pimento stuffed olives and herbs to the chicken stew.

Step 6: Scatter the baby potatoes and pimento stuffed olives around the chicken stew and nestle in fresh parsley and bay leaves.

Cook the Spanish chicken stew until the chicken is cooked through and sauce has thickened, about 25 minutes.

Step 7: Bring the Spanish chicken stew up to a strong simmer and cover the Dutch oven, leaving a small opening. Continue cooking for 25-30 minutes until chicken is cooked through and tender and sauce has thickened.

📍 Recipe Tips

  • Dry the Chicken: Before seasoning the chicken, use paper towels and pat the chicken dry very well. This will help the seasonings stick to the meat and achieve a golden brown sear.
  • Sazon Seasoning: You can find sazon seasoning packets in most grocery stores, but you can also make your own by combining garlic powder, cumin, coriander, achiote powder, and salt. Here is my homemade sazon recipe.
  • Simmering Time: Both chicken thighs and drumsticks will cook in 30 miutes, but increase the cooking time if using larger pieces of chicken such as chicken breast or chicken quarters.
Chicken stew with potatoes and olives in a rich and smoky tomato based stew.

Recipe FAQs

Can Spanish chicken stew (pollo guisado) be made ahead of time?

Yes, you can season the chicken ahead of time and prep the vegetables up to 3 days in advance. The entire chicken stew is great to make ahead as well.

Does the chicken stew freeze and reheat well?

Once the chicken stew is cooked and cooled, you can freeze it for up tp 3 months. To reheat, gently simmer the chicken stew over low-medium heat on the stove top until warmed through.

Serving Suggestions

  • Serve pollo guisado with a side of white rice to sop up the delicious sauce! This turmeric rice would also be a great addition as well!
  • Fried sweet plantains is always a must! The darker and riper the plantains are, the sweeter they will be.
  • Not exactly traditional, but a chilled guava mojito is a great addition to the rich and savory flavors.

More One Pot Chicken Recipes

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Spanish inspired chicken stew with olives and potatoes.
Print Recipe
5 from 16 votes

Spanish Chicken Stew

This one pot Spanish chicken stew is inspired by Pollo Guisado, a bold chicken stew simmered in a rich tomato sauce with olives and potatoes.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main
Cuisine: Spanish
Keyword: chicken stew, chicken stew with olives, Spanish chicken stew
Servings: 4 servings
Calories: 524kcal
Author: Samantha Ferraro

Equipment

Ingredients

Chicken Seasoning

Chicken Stew

US Customary - Metric

Instructions

  • Bring a wide skillet or Dutch oven over medium-high heat and drizzle with olive oil.
  • Season the chicken pieces with sazon, dried oregano, salt and pepper, making sure the chicken is evenly coated all around.
  • Once the oil is hot, sear the chicken on all sides until deeply golden brown, but not cooked all the way through. Then set the chicken aside.
  • In the same Dutch oven, add the chopped bell pepper and onion and saute for 3-4 minutes in the seasoned oil until the vegetables just soften.
  • Add the garlic and continue sauteing for another minute until fragrant.
  • Add the tomato paste and smoked paprika and stir everything together, breaking up the tomato paste until the vegetables are a deep golden red color.
  • Pour the tomato sauce in and chicken stock and nestle the chicken pieces into the liquid. Scatter the baby potatoes and olives around the chicken and nestle in a small bundle of fresh parsley and bay leaves.
  • Bring the chicken stew to a strong simmer and cover the Dutch oven with a lid, leaving a small opening. Continue cooking for 25-30 minutes until the chicken is cooked through, the potatoes are fork tender and sauce has thickened.
  • Once done, turn off the heat and let the stew sit for at least 5 minutes. Garnish with chopped parsley and serve.

Notes

    • Dry the Chicken: Before seasoning the chicken, use paper towels and pat the chicken dry very well. This will help the seasonings stick to the meat and achieve a golden brown sear.
    • Sazon Seasoning: You can find sazon seasoning packets in most grocery stores, but you can also make your own by combining garlic powder, cumin, coriander, achiote powder, and salt. Here is my homemade sazon recipe.
    • Simmering Time: Both chicken thighs and drumsticks will cook in 30 minutes, but increase the cooking time if using larger pieces of chicken such as chicken breast or chicken quarters.

Nutrition

Calories: 524kcal | Carbohydrates: 35g | Protein: 34g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 143mg | Sodium: 1981mg | Potassium: 1334mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1212IU | Vitamin C: 54mg | Calcium: 84mg | Iron: 4mg

30 + Rosh Hashanah Recipes

· 3 Comments

This irresistible assortment of 30+ Rosh Hashanah recipes are perfect to celebrate the Jewish New Year! From sweet treats to mouthwatering challah, hearty mains, and more, this collection promises to add a dash of joy and flavor to your holiday celebration!

L'Shanah Tovah! Rosh Hashanah, the Jewish New year is right around the corner! And it is traditional to bring in the New Year with something sweet, so you can have a sweet New Year.

The common traditions are to eat are apples and honey, simple and sweet, but there are a few other foods that are also traditional and symbolic for the New Year, including beets, black eyed peas and dates.

For your celebratory pleasure, I'm sharing dishes that can be made for your Rosh Hashanah party. And it doesn't stop at just apples and honey!

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Apple Recipes for Rosh Hashanah

Definitely the most recognized foods to eat for the New Year. Both are sweet and will bring in a sweet New Year!

Easy Puff Pastry Apple Strudel

This easy apple strudel is full of warm fall flavors and made easy, thanks to frozen puff pastry and layered with a thin layer of cream cheese for a touch of creaminess.

Cardamom Apple Cake

The perfect fall apple cake, seasoned with floral and earthy cardamom, bright orange zest and loaded with chunks of sweet apples. And perfect to serve alongside your favorite warm drink.

Sweet Bourekas with Blueberries, Apples and Honey Tahini

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

Kale Salad with Cranberries, Apples and Feta

If there was a salad I could eat every single day, it would be this kale salad with dried cranberries. The trick is to massage the maple Dijon dressing into the fibrous kale greens to really soften the leaves. Then toss in crisp apples, salty feta, toasted almonds and sweet cranberries to bring all the flavors together.

Date Recipes for Rosh Hashanah

Similar to beets, the Hebrew word for dates is "t'marim", similar to "tam" meaning "removal" or "to end", as in with grievances or enemies.

Chicken with Dates and Saffron

Braised chicken with dates, red wine and saffron is a gorgeous main course with layers of bold, slightly sweet and savory flavors.

Persian Rice with Dates and Pistachios

Persian rice with dates and pistachios, the aromatic cardamom is steamed together and has a crunchy saffron crust called tahdig.

Jallab (Lebanese Drink with Date Molasses and Rose Water)

A floral and refreshing Middle Eastern drink inspired from Lebanon, Jallab is made with date molasses, a touch of rose mater and topped with pine nuts.

Cardamom Date and Rosewater Challah

Date and rosewater challah is a lightly sweet challah swirled with Mediterranean flavors of cardamom, dates, pistachios and rosewater.

Pomegranate Recipes for Rosh Hashanah

Probably one of my favorite things to eat for the New Year, because it is considered a "new fruit".

Meaning that we should eat something that we have not had since it's last season. Another reason to eat pomegranates, is because it has many seeds, which symbolizes the many mitzvoh that we will do in the coming year.

Pear and Pomegranate Crumble

Pear and pomegranate crumble flavored with fresh orange zest and vanilla paste is simple dessert that is impressive enough to serve on a weeknight or for a more lavish holiday dessert.

Pomegranate Cheesecake

Thick and creamy pomegranate cheesecake with a sweet and tart pomegranate topping.

Roasted Carrots with Pomegranate and Pears

Warm fall flavors are in the air with these roasted carrots with pomegranate. Cinnamon and allspice are whisked together with sweet maple syrup and tangy pomegranate molasses and lathered on top of rainbow carrots and sweet Anjou pears. Once caramelized, the roasted carrots and pears are finished with pomegranate seeds and Aleppo pepper.

Maple Roasted Acorn Squash with Pomegranate and Tahini

Maple and cinnamon are brushed onto wedges of acorn squash and roasted until tender and caramelized. Then the acorn squash wedges are topped with a sweet creamy maple tahini sauce, tart pomegranate molasses and fresh pomegranate seeds. This one is a true feast for both the eyes and palate.

Pear and Pomegranate Sangria

A fall twist on the traditional sangria, this sparkling pear and pomegranate sangria is mixed with pear simple syrup, pomegranate juice, and fresh pear slices that is not only delicious, but gorgeous too!

Challah Recipes for Rosh Hashanah

Challahs are not uncommon for Jewish celebrations, but on Rosh Hashanah, challah is specifically baked in a round shape to represent life cycle and continuity.

Round Fig Challah for Rosh Hashanah

Sweet dried figs, cinnamon and honey cook down together and are spread onto strands of round fig challah. Once baked and cut unto, the dried fruit mixture peeks out into beautiful swirls

Chocolate Walnut Challah

Chocolate walnut challah starts with a classic base and is swirled with studs of chocolate, toasted walnuts and warm cinnamon brown sugar!

Olive Oil Challah with Olives and Rosemary

Studded with briny Kalamata olives and buttery Castelvetrano olives, this savory olive oil challah is flavored with fresh herbs and a good amount of flaky sea salt. And happens to be a fabulous dipper for good olive oil and balsamic.

Brown Sugar Cinnamon Swirl Challah

Brown sugar cinnamon swirl challah is a combination of cinnamon bun meets challah.

Garlic Rosemary Challah

Have you made savory challah yet? A gorgeous aromatic, savory garlic rosemary challah to be exact. There is roasted garlic powder and freshly chopped rosemary inside the dough as well as garnished with thin slices of garlic and small sprigs of fresh rosemary. It is certainly a show-stopper and one of my favorite classic flavor combinations

Savory Tomato Stuffed Challah Bread

What would you stuff inside of challah? Well if you asked me, the first answer that I would blurt out would be some of my favorite ingredients. Sweet cherry tomatoes, roasted garlic cloves and salty feta cheese. As you cut through the challah, pops of red peek out and if you're lucky to get the slice with roasted garlic, that's a win in my book!

Stuffed Challah French Toast

Stuffed challah French toast is the epitome of a perfect sweet brunch recipe! Stuffed with sweet banana and dunked in the most flavorful custard, with warm cinnamon and a touch of vanilla.

Main Dishes for Rosh Hashanah

A celebratory dinner is customary on Rosh Hashanah. Usually a brisket is made=, but here are other delicious main dishes to add to your table.

Braised Sweet and Sour Brisket

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

Slow Cooker Brisket with Red Wine and Onions

Clean out the pantry with this slow cooker brisket, including flavors of red wine, onion flakes and paprika.

Slow Cooker Cuban Inspired Brisket with Sazon and Chiles

Inspired by the Cuban dish, ropa vieja, this recipe for slow cooker Cuban brisket is seasoned with bold flavors of sazon spice and slow cooked with fresh sofrito and poblano peppers.

One Pot Chicken and Rice with Lemon and Chickpeas

This flavorful and easy one pot chicken and rice recipe is seasoned with bold Mediterranean spices of warm cumin, paprika, turmeric and tart sumac. Add chickpeas for additional texture and protein and finish everything with loads of fresh herbs and bright lemon.

Honey Dijon Roast Chicken and Pears

If you are looking for a flavorful and easy one pan recipe, you will love roast chicken and pears recipe! A quick glaze of sweet honey, Dijon and spices are whisked together and poured over skin on chicken thighs, right in the pan! Wedges of pears and shallots are nestled in between creating a gorgeous combination of flavors.

Chicken Tagine with Preserved Lemons and Olives

A flavorful weeknight chicken tagine recipe made in nearly 30 minutes. With just a handful of bold spices, salty preserved lemons and buttery olives.

Sweet and Sour Cabbage Rolls

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

Roasted Eggplant with Tahini, Beets and Chickpeas

The roasted eggplant halves are flavored with warm spices of cumin and topped with crispy chickpeas, creamy tahini and sweet roasted beets. I also like to add thinly sliced lemon to caramelize with the eggplant.

Herb Crusted Salmon

All you need is a handful of ingredients and about 15 minutes to make this flavorful and healthy herb crusted salmon! Loads of fresh herbs are pressed onto wild salmon filets and roasted with a simple mixture of white wine, fresh lemon juice and rich olive oil, resulting in tender and succulent salmon with fresh flavors that everyone will love!

Grilled Branzino with Lemon and Fresh Herbs

Simply grilled branzino, also known as Mediterranean sea bass is a delicate and flavorful Mediterranean seafood recipe. Whole branzino is stuffed with bright lemon slices and lots of fresh herbs and perfectly grilled, resulting in a light, flaky and succulent fish.

Charred Salmon with Lemon Herb Israeli Couscous and Fava Beans

Simply charred salmon served over Israeli couscous and fava beans tossed in a bright lemon vinaigrette are what weeknight dinners are made for!


Four Cheese Calzone

· 1 Comment

Savory and cheesy, this four cheese calzone is the ultimate cheese lovers dream! A blend of creamy mozzarella and fontina, sharp pecorino cheese and delicate ricotta are layered inside a perfectly golden pizza crust. And you must serve the cheese calzone with a side of marinara for dipping!

Four cheese calzone with a perfectly golden crust that is served alongside simple marinara sauce for dipping.
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About This Recipe

This four cheese calzone recipe is certainly a cheese lovers dream! The savory Italian classic features a delicious blend of mozzarella, salty pecorino, creamy fontina cheese and ricotta cheese encased in a perfectly golden pizza crust.

Serve the cheese calzone alongside your favorite marinara to dip into with a crisp arugula and parmesan salad and Italian fried peppers to start.

Recipe Highlights

  • Lots of Cheese: This cheese calzone is a celebration of cheese, with four distinct varieties contributing their unique flavors and textures. Mozzarella melts very well, pecorino adds a salty kick, fontina is nutty and creamy, and ricotta brings its velvety texture and subtle sweetness into the mix.
  • Easily Customizable: You can customize your calzone by adding your favorite ingredients. Try adding sautéed broccoli rabe or pesto broccolini, sautéed mushrooms or spinach, or thinly sliced prosciutto for a salty addition. The possibilities are endless!
  • Weeknight Favorite: Both pizzas and calzones are weeknight favorites and made even easier with store bought pizza dough!

📋 Ingredients

Ingredients for cheese calzone including pizza dough and four cheeses, pecorino, mozzarella, fontina and ricotta cheese.
  • Pizza Dough: A good quality store bought pizza dough is all you need to make this calzone easily any night of the week. Take the time to leave the pizza dough out for at least 30 minutes, which will make the dough easier to roll out and stretch.
  • Ricotta Cheese: Creamy ricotta cheese adds a velvety texture and a hint of sweetness to the savory blend of cheeses. If available, look for a "basket ricotta", which will be thicker and creamier.
  • Mozzarella Cheese: Mozzarella cheese, known for its exceptional melting qualities, creates that iconic gooey and stretchy cheese pull in every bite. I like using a "dry mozzarella" which won't have excess moisture that risks weighting the dough down.
  • Fontina Cheese: Fontina cheese is a melty Italian cheese that contributes a rich and mild creaminess. Fontina is delicious sliced on it's own and also makes a great addition to a really good mac and cheese.
  • Pecorino Cheese: Pecorino is a hard Italian sheep's milk cheese that is salty and slightly pungent and a small grating goes a long way. If pecorino isn't available, substitute with Parmesan cheese.
  • Olive Oil: A drizzle of olive oil ensures a beautiful, crisp texture with a perfectly golden crust.
  • Marinara Sauce: New Yorkers dip their calzone in marinara sauce, so this is the time to use your favorite jarred or homemade marinara sauce!

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Cheese Variations: Feel free to experiment with different cheese combinations, such as gouda, buffalo mozzarella and Parmesan cheese.
  • Add Vegetables: Load up on vegetables such as roasted bell peppers, roasted zucchini or sautéed mushrooms.
  • Meat Lover's Delight: If you're a carnivore, add some cooked Italian sausage, pepperoni, or thinly sliced prosciutto to the filling.

⏲️ Instructions

Once the pizza dough is stretched out, layer the four cheeses towards the lower center of the dough.

Step 1: Divide the dough in half, if making 2 calzones and roll out the pizza dough to a 9-10 inch circle. Then layer the four cheeses in the center.

Fold the calzone and crimp the pizza dough around the edges so the cheese is sealed inside.

Step 2: Fold the dough over, making a large pocket and crimp the edges around the calzone, making sure the calzone is completely sealed.

Brush olive oil onto the folded calzone before baking in the oven.

Step 3: Brush a thin layer of olive oil all over the top of the calzone and cut two small slits on the top of the dough.

Bake the cheese calzone on a pizza stone in a hot oven until the outside is golden brown.

Step 4: Bake the cheese calzone in a preheated 500 degree oven for 8-10 minutes, until the dough is golden brown and crisp.

📍 Recipe Tips

  • Bring the Dough to Room Temperature: Bring the pizza dough to room temperature anywhere from 30 minutes to an hour before rolling it out. This will make the dough easier to stretch.
  • Prevent Leakage: Seal the edges of the calzone well to prevent any cheese from oozing out during baking. You can use a fork to crimp the edges or fold and pinch them together.
  • Preheat the Oven: At least 30 minutes before baking the calzone, preheat the oven to it's hottest setting and if you have a pizza stone, let that preheat in the oven as well. This will ensure a golden and crisp crust.
  • Let the Calzone Rest: Allow the calzone to cool for a few minutes before slicing. This prevents the cheese from running out and burning your mouth.
Baked cheese calzone tat is cut in half and served with a bowl of marinara sauce for dipping.

Recipe FAQs

Are calzones supposed to have sauce inside or on the side?

If you are eating a calzone on the east coast, you'll always find the tomato sauce on the side so you can dip the calzone into the sauce. However, in Italy, the sauce is often on the inside of the calzone.

How do you keep calzones from getting soggy?

To prevent calzones from getting soggy, it's important to use cheeses that don't have a lot of moisture to them. Use a dry mozzarella and a thick and creamy ricotta cheese that doesn't have excess water.

Serving Suggestions

More Calzone and Pizza Recipes

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Four cheese calzone recipe filled with mozzarella, pecorino, fontina and ricotta cheese.
Print Recipe
5 from 2 votes

Four Cheese Calzone

Four cheese calzone is a cheese lovers dream, featuring a delightful blend of mozzarella, pecorino, fontina, and Parmesan nestled within a golden crust.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Main
Cuisine: American, Italian
Keyword: cheese calzone, four cheese calzone
Servings: 4 servings
Calories: 637kcal
Author: Samantha Ferraro

Equipment

Ingredients

  • 1 pound pizza dough room temperature
  • Flour for dusting
  • 1 cup full fat ricotta cheese
  • 8 ounces mozzarella cheese roughly shredded
  • ½ cup fontina cheese shredded
  • ¼ cup grated Pecorino cheese
  • Olive oil for drizzling
  • Marinara sauce for serving
US Customary - Metric

Instructions

  • Preheat the oven to 500 degrees Fahrenheit for at least 30 minutes before cooking.
  • On a lightly floured surface, divide the pizza dough in half and stretch each dough ball into a 9-10 inch circle.
  • Divide the cheeses amongst the stretch out doughs and layer the ricotta, mozzarella, fontina and Pecorino cheese towards the bottom center of the dough.
  • Fold the dough over, creating a large pocket and use your fingers or a fork to crisp the edges all around the calzone, making sure the are no gaps and the cheese is enclosed.
  • Brush on a thin layer of olive oil all over the top of the calzone and cut two small vents on the top of the dough.
  • Place the calzones on a pizza stone or baking sheet and bake for 8-10 minutes, until the crust is crisp and golden brown.
  • Once done, let the cheese calzones rest for at least 5 minutes before cutting.
  • Serve with marinara sauce on the side.

Notes

    • Bring the Dough to Room Temperature: Bring the pizza dough to room temperature anywhere from 30 minutes to an hour before rolling it out. This will make the dough easier to stretch.
    • Prevent Leakage: Seal the edges of the calzone well to prevent any cheese from oozing out during baking. You can use a fork to crimp the edges or fold and pinch them together.
    • Preheat the Oven: At least 30 minutes before baking the calzone, preheat the oven to it's hottest setting and if you have a pizza stone, let that preheat in the oven as well. This will ensure a golden and crisp crust.
    • Let the Calzone Rest: Allow the calzone to cool for a few minutes before slicing. This prevents the cheese from running out and burning your mouth.
    • Yields 2 large calzones.

Nutrition

Calories: 637kcal | Carbohydrates: 58g | Protein: 34g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 88mg | Sodium: 1525mg | Potassium: 81mg | Fiber: 2g | Sugar: 7g | Vitamin A: 460IU | Calcium: 326mg | Iron: 3mg

White Wine Poached Pears

· 3 Comments

White wine poached pears delicately combines the subtle sweetness of fall pears with warm cinnamon and nutmeg and a bright twist of fresh orange zest. Serve alongside your favorite ice cream with a generous drizzle of that sweet white wine caramel sauce.

White wine poached pears served whole with reduced wine sauce.
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🍐 About This Recipe

White wine poached pears is a classic dessert that just needs a handful of ingredients and can be made in under 30 minutes!

The sweet pears gently simmer in a fragrant mixture of white wine, cinnamon, and nutmeg, infusing them with a warm and aromatic layer of flavor. And the addition of fresh orange zest gives the entire poaching liquid a sweet and citrusy flavor that is truly irresistible!

If you love pears as much as I do, add a few wedges to roasted chicken with pears or making pear sangria! Or to go with a sweet pear dish try my Pear Ginger Cake.

📋 Ingredients

Ingredients for white wine poached pears, including cinnamon, nutmeg, orange and sugar.
  • Pears: Bartlett pears are used in this poached pears recipe for their sweetness and seasonality. Look for firmer peaches without any blemishes or bruising.
  • White Wine: Use a light white wine such as Pinot Gris or Vino Verde.
  • Sugar: Simple white sugar is all you need to create a delicious reduced white wine sauce.
  • Orange: Use a whole navel orange or cara cara orange and use a vegetable peeler to peel a few strips of the zest to steep in the poaching liquid. Then add freshly squeezed orange juice to the liquid.
  • Cinnamon and Nutmeg: Both of these offer a warm layer of flavor to the wine poached pears. You can either use a cinnamon stick or ½ teaspoon of ground cinnamon with ¼ teaspoon of ground nutmeg.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Instead of orange, substitute with lemon or blood orange.
  • Add a splash of vanilla extract or vanilla bean paste.

⏲️ Instructions

Add all of the pear poaching liquid to a pot, including the cinnamon stick, nutmeg, orange peels, sugar and white wine.

Step 1: To a medium sized pot, add the white wine and water, sugar, orange peel and orange juice, cinnamon stick and grated nutmeg. Whisk everything together.

Add the peeled pears to the wine and orange poaching liquid.

Step 2: Add the peeled pears into the liquid and bring to a strong simmer.

Simmer the peeled pears in the wine poaching liquid until tender and sauce has reduced.

Step 3: Cook the pears in the poaching liquid until the pears are tender and easily pierced with a knife. Turn the pears every so often to cook evenly.

Poached pears cut in half and served in a bowl with vanilla ice cream and reduced wine sauce.

Step 4: Serve the wine poached pears with vanilla ice cream and spoon over the reduced wine sauce.

📍 Recipe Tips

  • Look for firmer pears will hold up to the poaching and not get too "soft".
  • Firmer pears may need a few extra minutes of cooking, test by poking a knife in the center and if it easily goes through, the pears are ready!
  • if the caramel is reducing too quickly, add a ½ cup of water and continue poaching.
  • Turn the pears every so often, making sure all of the sides cook evenly.
Poached pears cut in half and served with vanilla ice cream.

Recipe FAQs

What goes with wine poached pears?

Serve wine poached pears with vanilla ice cream, creamy ricotta cheese, creme fraiche or mascarpone cheese.

Do you need to peel pears before poaching?

You don't have to peel the pears before poaching, however peeling them will give a better mouthfeel and overall texture.

More Pear 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.

Poached pears served whole and drizzled with reduced sugar wine sauce.
Print Recipe
5 from 5 votes

White Wine Poached Pears

White wine poached pears are simmered in an aromatic blend of cinnamon, nutmeg and fresh orange, creating a deliciously sweet fall dessert.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American, French
Keyword: white wine poached pears, wine poached pears
Servings: 3 servings
Calories: 453kcal
Author: Samantha Ferraro

Ingredients

US Customary - Metric

Instructions

  • To a medium sized pot, add the white wine, water, sugar, orange peel and orange juice, cinnamon stick and nutmeg.
  • Give the mixture a stir, then add the peeled pears into the poaching liquid.
  • Cook the peaches on medium heat or a strong simmer for about 25 minutes until the pears can be easily pierced with a knife and the sauce has thickened.
  • Keep an eye on the pears and turn them every so often so they cook evenly. If the sauce is caramelizing too quickly, reduce the heat.
  • Once done, serve the poached pears with vanilla ice cream and pour reduced caramel around the pears.

Notes

  • Look for firmer pears will hold up to the poaching and not get too "soft".
  • Firmer pears may need a few extra minutes of cooking, test by poking a knife in the center and if it easily goes through, the pears are ready!
  • if the caramel is reducing too quickly, add a ½ cup of water and continue poaching.
  • Turn the pears every so often, making sure all of the sides cook evenly.

Nutrition

Calories: 453kcal | Carbohydrates: 94g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 13mg | Potassium: 806mg | Fiber: 8g | Sugar: 76g | Vitamin A: 392IU | Vitamin C: 128mg | Calcium: 85mg | Iron: 1mg

Fig Prosciutto Pizza with Balsamic

· 1 Comment

Fig prosciutto pizza combines the sweetness of ripe figs with the savory richness of thinly sliced prosciutto on top of creamy mozzarella cheese. Once the pizza is perfectly gold brown, garnish with a drizzle of sweet aged balsamic and a scatter of fresh basil leaves.

Prosciutto and fig pizza topped with a drizzle of balsamic and fresh basil leaves.
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🍕 About This Recipe

There is a short window at the end of summer, when fresh figs are perfectly in season. I love keeping them simple and make roasted figs with honey as an easy dessert or making baked figs with blue cheese for a quick appetizer.

If you love the combination of sweet and savory and lucky enough to score a handful of fresh figs, then you will love this fig and prosciutto pizza! The pizza is simply layered with a schmear of tangy creme fraiche and mozzarella along with slices of salty prosciutto and slices of fresh figs.

And if you have any leftover pizza dough, you must try this recipe for a Pizza Sandwich!

📋 Ingredients

Ingredients for fig and prosciutto pizza, including creme fraiche, mozzarella, basil and aged balsamic,
  • Pizza Dough: Bring the pizza dough to room temperature about an hour before rolling the dough, which will make it easier to stretch out.
  • Creme Fraiche: This is a tangy French sour cream product that is creamy and tart. If creme fraiche isn't available, you could substitute sour cream or creamy ricotta cheese.
  • Mozzarella: Any mozzarella will work for, but i do suggest shredding or roughly tearing a mozzarella instead of using the pre-shredded options.
  • Prosciutto: Prosciutto is an Italian cured pork product that is thinly sliced with salty and slightly funky notes.
  • Fresh Figs: Figs are a seasonal luxury and not often found all throughout the year. When looking for figs, look for plump and ripe figs that feel heavy for their size.
  • Olive Oil and Balsamic Vinegar: Drizzle a bit of olive right before cooking the pizza and save the aged balsamic as a finishing touch. Use a sweet aged balsamic that is thicker and sweet or use balsamic glaze.
  • Fresh Basil: If figs are in season, you most likely have fresh basil as well! If basil isn't available, garnish the pizza with a handful of peppery arugula.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Instead of fresh figs, substitute with chopped dried figs, which will give the prosciutto pizza a bit more sweetness.
  • If you like smoky, try speck instead of prosciutto. Speck is the same cut and style, but instead of cured, the meat is smoked.
  • Creme fraiche may be difficult to find, you can substitute with sour cream or a creamy ricotta cheese.
  • Garnish the fig prosciutto pizza with a handful of fresh arugula that drizzled with olive oil.
  • Instead of mozzarella, add creamy goat cheese or add both goat cheese and mozzarella.

⏲️ Instructions

Spread a thin layer of creme fraiche onto the pizza dough and layer mozzarella cheese.

Step 1: Spread a thin layer of creme fraiche onto the stretched out pizza dough and top with roughly torn mozzarella cheese.

Once the cheese is on, layer slices of prosciutto and sliced fresh figs onto the pizza.

Step 2: Add a few slices of prosciutto and scatter sliced figs on top and drizzle the pizza with olive oil before cooking.

Cook the prosciutto pizza in a hot oven until the crust is golden brown.

Step 3: Cook the fig prosciutto pizza in a hot oven until the crust is golden brown and cheese has melted.

Once the prosciutto and fig pizza is golden brown and cooked through, garnish with drizzle of balsamic and fresh basil leaves,

Step 4: Once the pizza is finished cooking, remove from the oven and garnish with a drizzle of aged balsamic and scatter fresh basil leaves.

📍 Recipe Tips

  • Bring the pizza dough to room temperature before rolling out, which will make the dough easier to stretch out.
  • Pre-heat the oven to 500 degrees Fahrenheit for at least 30 minutes before cooking the pizza.
  • A pizza stone is essential for a crispy crust, but a good alternative is using an upside down baking sheet.
Fig and prosciutto pizza with mozorella.

Recipe FAQs

Does prosciutto go on before or after pizza is cooked?

Prosciutto can go on before cooking the pizza or afterwards. If adding the prosciutto beforehand, it will slightly crisp up when cooked.

What are the best figs to put on pizza?

Fresh mission figs are fantastic on pizza! They are sweet and caramelize nicely when cooked in a hot oven.

Can you eat prosciutto raw?

Yes, prosciutto is salt cured and perfectly find to eat right out of the package!

🥗 What to Serve With

Serve the fig pizza with prosciutto alongside a peppery arugula and pear salad or heirloom tomato caprese salad.

More Pizza Recipes

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Fig prosciutto pizza with fresh basil.
Print Recipe
5 from 2 votes

Fig Prosciutto Pizza

Sweet and savory, this fig and prosciutto pizza is layered on top of a perfectly golden pizza crust and finished with sweet aged balsamic and fresh basil.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American, Italian
Keyword: fig pizza with balsamic, fig prosciutto pizza
Servings: 8 servings
Calories: 276kcal
Author: Samantha Ferraro

Equipment

Ingredients

  • 1 pound pizza dough room temperature
  • Flour for dusting
  • ¼ cup creme fraiche
  • 8 ounces mozzarella roughly shredded or torn
  • 4-6 slices of prosciutto
  • 5-6 figs sliced
  • Olive oil dor drizzling
  • Aged balsamic or balsamic glaze for drizzling
  • Basil leaves for garnish
US Customary - Metric

Instructions

  • Pre-heat the oven to 550 degrees Fahrenheit.
  • Lightly dust a clean surface with flour and divide the pizza dough in half or keep it whole for 1 large pizza.
  • Roll each dough ball into a 9–10-inch circle and spread a thin layer of creme fraiche onto the pizza dough and top with roughly torn mozzarella.
  • Gently tear large slices of prosciutto and place the slices around the pizza and layer the sliced figs on top and drizzle with olive oil.
  • Transfer the pizza to the hot oven on either a pizza stone or baking sheet and bake until the crust is golden brown and cheese melts, about 7-10 minutes.
  • Once done, garnish the pizza with a drizzle of aged balsamic and fresh basil leaves.

Notes

    • Bring the pizza dough to room temperature before rolling out, which will make the dough easier to stretch out.
    • Pre-heat the oven to 500 degrees Fahrenheit for at least 30 minutes before cooking the pizza.
    • A pizza stone is essential for a crispy crust, but a good alternative is using an upside down baking sheet.
    • Yields 1 large pizza or 2 medium sized pizzas.

Nutrition

Calories: 276kcal | Carbohydrates: 34g | Protein: 12g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 25mg | Sodium: 622mg | Potassium: 102mg | Fiber: 2g | Sugar: 9g | Vitamin A: 237IU | Vitamin C: 1mg | Calcium: 154mg | Iron: 2mg