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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

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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)

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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

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

Polish poppyseed roll called makowiec, dusted with powdered sugar on top.
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5 from 7 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

· 1 Comment

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

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

Cheese stuffed phyllo cups with pesto, sun-dried tomatoes and basil.
Print Recipe
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.
  •  
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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

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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

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

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

· 5 Comments

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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5 from 3 votes

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

· Leave a Comment

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.
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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 19 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.
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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.

More Comforting 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.

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

More Steak 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.

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.

More Dessert Recipes

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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

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

Spanish inspired chicken stew with olives and potatoes.
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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.
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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

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Poached pears served whole and drizzled with reduced sugar wine sauce.
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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.
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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

Baked Za'atar Fries

· 4 Comments

Golden and savory, these irresistible baked za'atar fries are generously seasoned with herbaceous za'atar, garlic and fresh herbs and served alongside creamy tahini sauce for dipping.

Crispy baked fries that are seasoned with zaatar and garnished with fresh thyme.
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About This Recipe

I could put za'atar on just about anything and I do! I love adding a garnish of za'atar on top of creamy avocado hummus or as a finishing touch to Mediterranean nachos, za'atar on anything is always a winner! For a lemony bright dipping sauce, try my Lemon Herb Tahini Sauce, they might be the most flavorful fries ever. Ultimate Mediterranean Diet Shopping List.

Now if you're looking for a simple snack, appetizer or side dish, you will love these easy baked za'atar fries that are full of bold flavors! The potatoes are seasoned with a blend of za'atar, garlic, and fresh herbs and baked to golden perfection. And I highly recommend baking a batch and serving alongside fried chickpea falafel!

Here, the za'atar fries are served with garlic tahini sauce or you can dip the baked fries into creamy tzatziki!

Recipe Highlights

  • Full of bold Mediterranean flavors!
  • A healthy snack option as the fries are not fried!
  • Soaking the potatoes helps create crispier baked fries!
  • Za'atar fries are gluten free, dairy free and vegan.

📋 Ingredients

Ingredients for zaatar fries including fresh thyme and oregano and garlic.
  • Potatoes: Yukon gold potatoes are used for their creamy texture but use any potatoes for za'atar fries! Other options are russet potatoes and fingerlings.
  • Za'atar: Za'atar is an herbaceous blend of spices and herbs that is used all throughout the Mediterranean. There are different versions with slightly different ingredients, but basically the blend includes tangy sumac, sesame seeds, dried oregano and/or dried thyme. You can often find za'atar in Mediterranean stores and online.
  • Garlic: Look for garlic bulbs with tight cloves and no green sprouts.
  • Fresh Herbs: Fresh thyme and oregano mimic the flavors of the dried herbs in za'atar and offer a fresh herbaceous flavor.
  • Olive Oil: Baked potatoes can handle a good drizzle of olive oil, so don't be shy and make sure all of the potatoes are lightly coated.

See recipe card for full information on ingredients and quantities.

🌿 What is Za'atar?

A small bowl filled with za'atar spice mix, which is a spice blend including sesame seeds, sumac and dried thyme.

Za'atar is a captivating Middle Eastern spice blend consisting of dried thyme, sumac, sesame seeds, and sometimes dried oregano.

Za'atar is earthy and tangy and is a fantastic addition to grilled chicken marinades or Mediterranean roasted vegetables or as a final garnish on top of pita bread.

🍋 Substitutions and Variations

  • Instead of Yukon Gold potatoes, use Russet potatoes, fingerlings or red potatoes.
  • Add a fresh grating of lemon zest to the seasoning for a pop of brightness.

⏲️ Instructions

Cut the potatoes into into sticks for the baked fries.

Step 1: Peel and cut potatoes into ½ inch wide sticks that are about 3-4 inches long. It's ok if there is still some peel on the potatoes.

Soak the cut potatoes in a bowl of water.

Step 2: Place the potato sticks into a bowl of cold water and soak for 20 minutes.

Add the potatoes to a sheet pan and season with zaatar, fresh thyme, salt and pepper and drizzle with olive oil.

Step 3: Drain the water and pat the potatoes dry very well with paper towels. Transfer potatoes to a baking sheet and season with za'atar, fresh herbs, salt, pepper and olive oil and toss to combine.

Baked zaatar fries served with creamy tahini sauce on the side.

Step 4: Roast the za'atar fries at 425 degrees Fahrenheit for 25-28 minutes, tossing halfway through, until the fries are crisp and golden brown.

📍 Recipe Tips

  • Take the time to soak the potatoes to remove some of the starch, which will make the potatoes even crispier!
  • Don't season wet potatoes, pat the sticks very well with paper towels so the seasonings and oil can stick easily.
  • Keep an eye on the za'atar fries as they bake and remove from the oven if they are getting too brown too quickly.
Crispy baked fries that are seasoned with zaatar and garnished with fresh thyme.

Recipe FAQs

How do you make baked fries crispy?

Soak the cut potatoes in water to release some of the starch and bake the fries at a high temperature until golden brown and crisp.

Can baked fries be made ahead of time?

Bake the oven fries ahead of time until they are about 10 minutes away from being done. Then when ready to bake, finish the baked fries in the oven for the final 10 minutes until they are hot and crispy.

More Za'atar Recipes

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Baked zaatar fries are garnished with fresh thyme and served with a creamy herb tahini sauce.
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5 from 5 votes

Baked Za'atar Fries

Savory baked za'atar fries are generously seasoned garlic and fresh herbs and baked until perfectly golden brown, making them an irresistible Mediterranean snack!
Prep Time25 minutes
Cook Time30 minutes
Total Time55 minutes
Course: Appetizer, Snack
Cuisine: Mediterranean
Keyword: baked zaatar fries, oven baked fries, zaatar fries
Servings: 4 servings
Calories: 256kcal
Author: Samantha Ferraro

Ingredients

US Customary - Metric

Instructions

  • Cut the potatoes into ½ inch thick sticks and place th4em in a bowl of cold water for 20 minutes.
  • Meanwhile, preheat the oven to 425 degrees Fahrenheit.
  • Drain the potatoes and pat them dry with a paper towel, then transfer to a baking sheet.
  • Season the potatoes with zaatar, salt, pepper, fresh herbs and olive oil.
  • Give the potatoes a good toss so all of the seasonings and olive oil evenly coats all of the potatoes and spread the potatoes out in a single layer.
  • Bake the za'atar fries for 25-28 minutes, tossing halfway through until the fries are golden brown.
  • Once done, remove from the oven and garnish with fresh thyme. Serve with creamy tahini sauce for dipping.

Notes

    • Take the time to soak the potatoes to remove some of the starch, which will make the potatoes even crispier!
    • Don't season wet potatoes, pat the sticks very well with paper towels so the seasonings and oil can stick easily.

Nutrition

Calories: 256kcal | Carbohydrates: 31g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 593mg | Potassium: 739mg | Fiber: 4g | Sugar: 1g | Vitamin A: 56IU | Vitamin C: 35mg | Calcium: 44mg | Iron: 2mg

Rigatoni Alla Norma

· 18 Comments

Rigatoni alla Norma is a quintessential Italian classic that embodies pure comfort. Savory roasted eggplant is tossed with a simple tomato sauce and garnished with creamy ricotta cheese and a healthy finish of grated Parmesan cheese.

Pasta alla norma recipe with ricotta and fresh basil.

About This Recipe

Rigatoni alla norma is a classic Italian dish originating in Sicily. This simple pasta dish features tender roasted eggplant that is tossed with a simple tomato sauce and finished with creamy ricotta cheese. For another wonderful Italian meal try my Italian Sausage and Peppers.

Traditionally, you'll find the rigatoni alla norma garnished with a few shavings of ricotta salata, which is a pressed firm ricotta cheese. Though the addition of creamy ricotta cheese offers a delicious luxurious layer of texture.

If you love eggplant as much as I do, you'll love roasted eggplant with creamy tahini as well!

📋 Ingredients

Ingredients for rigatoni alla norma, with eggplant, tomato sauce and ricotta cheese.
  • Eggplant: Look for smooth eggplant that feel heavy for their size without any blemishes or soft spots.
  • Pasta: Rigatoni or penne rigate are my preferred pasta, as they can hold on to the tomato sauce.
  • Garlic: Look for garlic cloves that are tight on the bulb, which means that they are fresh.
  • Olive Oil: Use a good quality extra virgin olive to saute the garlic and to drizzle over the eggplant ricotta pasta as a garnish.
  • Tomato Sauce: I've made this with all sorts of tomatoes, such as passata which is strained tomatoes, tomato sauce, chopped canned tomatoes and whole tomatoes that are roughly crushed. Look for San Marzano tomatoes, which are darker in color and have a sweeter flavor.
  • Ricotta Cheese: Look for a thick ricotta cheese that isn't too watery. If the ricotta is looser and more waterier, place a strainer over a bowl and line the strainer with cheesecloth. Then add the ricotta and let it strain excess water.
  • Parmesan Cheese: Use either grated parmesan cheese or pecorino cheese, which is a hard Italian sheep's cheese with a stronger and saltier flavor.
  • Fresh Basil: If fresh basil isn't available, fresh oregano would be delicious.
  • Red Pepper Flakes: Optional, if you don't like spicy, leave it out.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Instead of rigatoni, use penne rigate or bucatini pasta.
  • If creamy ricotta is not available, add a few shavings of ricotta salata, which is a pressed and firm ricotta.
  • Eggplant is traditionally used in rigatoni alla norma, but other roasted vegetables would be delicious, such as roasted zucchini or mushrooms.
  • Use any canned tomatoes available, such as strained tomatoes, diced tomatoes or whole canned tomatoes that are roughly crushed with your hands.

⏲️ Instructions

Cut eggplant into ½ inch cubes.

Step 1: Peel the eggplant, leaving every other strip of peel on, then slice and cut the eggplant into ½ inch cubes.

Add the cubed eggplant to a baking sheet and drizzle with olive oil.

Step 2: Transfer the cubed eggplant to a foil or parchment lined baking sheet and season with salt and pepper and drizzle with olive oil. Toss to coat evenly and roast at 400 degrees Fahrenheit for 30-35 minutes.

Saute chopped garlic in olive oil until fragrant.

Step 3: Place a pot over medium heat and drizzle olive oil. Saute garlic until lightly caramelized, about 1-2 minutes. Meanwhile, cook pasta in salted boiling water in another pot.

Add fresh basil leaves to the tomato sauce.

Step 4: Pour the tomato sauce into the pot and add fresh basil. Season with salt and pepper, stir and let the sauce simmer for 10-15 minutes.

Add the cooked rigatoni pasta to the marinara sauce.

Step 5: Add the cooked pasta directly to the sauce and reserve some of the pasta water to add, if needed.

Roast the eggplant cubes until soft and slightly caramelized.

Step 6: Once the roasted eggplant is done, it should be soft and slightly caramelized.

Add the roasted eggplant to the rigatoni.

Step 7: Add all of the roasted eggplant cubes to the cooked rigatoni and tomato sauce.

Mix the eggplant pasta together so all of the rigatoni noodles are evenly coated with the tomato sauce.

Step 8: Give the rigatoni alla norma a good mix so everything is evenly coated with the tomato sauce. Add more pasta water, if needed to loosen the sauce.

Add a dollop of ricotta cheese on top of the eggplant pasta and garnish with olive oil, grated Parmesan and fresh basil.

Step 9: Ladle the eggplant pasta into bowls and top with a dollop of ricotta cheese. Garnish with grated parmesan, drizzle of olive oil and fresh basil.

📍 Eggplant Tips

I just love working with eggplant. I have a number of recipes both in my first cookbook  and on here, such as roasted eggplant with tahini or classic eggplant parmesan.

  • When picking out an eggplant, look for the younger, smaller eggplants. They will have less seeds and be less bitter.
  • Look for eggplant that has a smooth skin with no blemishes or bruises.
  • The eggplant skin is not my favorite part, so I will peel most or all of the skin off, that way I can enjoy the whole bite without a tough peel leftover.
  • Eggplant is like a sponge and soaks up everything! So don't overdo it with the olive oil, a good drizzle or brush is enough.
Eggplant pasta with creamy ricotta cheese and fresh basil.
What's the best way to cook eggplant?

Roasting eggplant makes the eggplant tender and delicious. If the eggplant is watery, sprinkle with salt to drain excess water. Then roast the eggplant until the flesh is incredibly soft and tender.

How do you pick eggplant?

When buying eggplant, look for eggplant that has a smooth and shiny peel and feels heavy for its size. Pick eggplants that don't have any bruises, blemishes or soft spots.

Wine Pairing

If you would like to pair wine with the eggplant pasta, I highly suggest sticking with Italian red wines such as Chianti or Barbera. Both are medium bodied red wines that will balance the acidic tomato sauce nicely.

Serving Suggestions

More Eggplant Recipes

Rigatoni alla norma with creamy ricotta cheese and finished with fresh basil and Parmesan.
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5 from 14 votes

Rigatoni Alla Norma

Rigatoni alla norma is a classic Italian recipe with savory roasted eggplant tossed in a simple tomato sauce and finished with creamy ricotta cheese.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Italian
Keyword: eggplant pasta, eggplant ricotta pasta, pasta alla norma, rigatoni alla norma
Servings: 4 servings
Calories: 481kcal
Author: Samantha Ferraro
Cost: $10

Ingredients

Roasted Eggplant

Pasta and Tomato Sauce

US Customary - Metric

Instructions

  • Trim the ends off of the eggplant and alternate peeling the eggplant. It should look like vertical stripes with some sections have the peel and some don't. Then cut the eggplant into thick slices and then into ½ inch cubes.
  • Pre-heat oven to 400 degrees Fahrenheit and place eggplant on a foil lined or parchment lined baking sheet. Season the eggplant with salt and pepper and drizzle with olive oil and toss to coat.
  • Roast the eggplant in oven for about 35 minutes until eggplant is incredibly tender and slightly caramelized. Set aside.
  • While eggplant is cooking, bring a large pot of salted water to boil for the pasta and cook pasta according to package directions. (I always go about 1 minute less and check as I go).
  • In a separate pot, place a pot over medium heat and drizzle with olive oil. Add the chopped garlic and saute for 1-2 minutes until just lightly golden. Add the tomato sauce whole tomatoes, add the fresh basil and season with salt and pepper. Give the sauce a stir and simmer for 10-15 minutes.
  • Once the pasta is done, reserve 1 cup of the starchy pasta water and add the pasta directly into the sauce. When the roasted eggplant is done, add that to the pasta and toss to combine so all of the sauce evenly coats the noddles. Add pasta water as needed.
  • Serve the eggplant pasta in bowls and top with a hefty spoonful of creamy ricotta cheese. Garnish with grated parmesan, a drizzle of olive oil and fresh basil.

Notes

    • When picking out an eggplant, look for the younger, smaller eggplants. They will have less seeds and be less bitter.
    • Look for eggplant that has a smooth skin with no blemishes or bruises.
    • The eggplant skin is not my favorite part, so I will peel most or all of the skin off, that way I can enjoy the whole bite without a tough peel leftover.
    • Eggplant is like a sponge and soaks up everything! So don't overdo it with the olive oil, a good drizzle or brush is enough.

Nutrition

Calories: 481kcal | Carbohydrates: 38g | Protein: 18g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 40mg | Sodium: 2363mg | Potassium: 968mg | Fiber: 8g | Sugar: 12g | Vitamin A: 1335IU | Vitamin C: 17mg | Calcium: 324mg | Iron: 3mg

How to Clean Clams

· 6 Comments

Whether you're baking, steaming, or grilling fresh clams, this step-by-step guide will teach you how to clean clams like a pro. With these expert tips, every bite will guarantee a grit-free clam eating experience that's perfect for any recipe!

Soak the fresh clams in salted cold water to help purge any sand out.

Steamed clams are some of our favorite seafood and we eat them a lot! And over the years, I've learned how to clean clams the right way to ensure you don't bite into a hard piece of grit.

Cleaning clams takes longer than cooking them, but it's worth the effort! Cleaning and prepping clams can take up to an hour, where on the other hand, cooking clams takes less than 10 minutes! But once you've mastered cleaning them, the world is your oyster! Or clam, in this case!

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🦪 Types of Clams for Cooking

Here are a few types of clams you may find.

  • Littleneck Clams: These are smaller clams compared to other varieties and have a sweet and tender flavor.
  • Manilla Clams: Manilla clams are slightly larger than littleneck clams with a longer oval shape and also have a mild and sweet flavor and perfect for steamed clams with tomatoes.
  • Steamers: Steamers are also known as soft shell clams as their shells are thin and fragile. You'll often find steamers in New England where they are simply steamed and served with melted butter to dip into. Steamers are sweet and briny but their meat is chewier compared to other clams.
  • Razor Clams: Razor clams are long and thin clams that resemble a slim "razor". Razor clams have a delicate and sweet flavor.

🛒 What to Look for When Buying Clams

When purchasing clams from a seafood market or the seafood section of your local grocery store, the first thing to notice is the smell. The seafood should smell fresh, briny and like the ocean and there should be no fishy smell at all!

  • Fresh clams should be kept cold on ice and not soaking in melted water.
  • Clams should not have any broken shells or cracks in the shell.
  • Ask the fishmonger how long the clams have been in the store? I wouldn't buy clams that have been in the store for more than 2 days.
  • When the fishmonger packs the clams, they should be kept on ice and either in a mesh bag or another bag that is open so the clams can "breathe".

🧊 Bringing Fresh Clams Home

Once you come home with your fresh clams, immediately take them out of the bag and put them in a large bowl of ice and keep them in the refrigerator until you're ready to clean and cook them.

❄️ How can I keep clams fresh for a day?

It's best to cook clams the same day they are bought but if needed, fresh clams can last for a day.

Keep the fresh clams on ice and in the refrigerator. Keep an eye on the melted ice and pour out the water and replenish with fresh ice until you're ready to clean and cook them.

Fresh clams in a large bowl with ice to keep them cold before cooking.

🧂 Soak the Clams in Salted Water

About an hour before cooking the clams, it's time to purge and clean them. Place the clams in a large bowl filled with ice cold water and sprinkle 1-2 tablespoons of Kosher salt into the water.

This will help the clams purge out any sand and debris.

Place the clams in a large bowl filled with ice cold water and sprinkle salt into the water, which will help the clams purge any sand out.

Soak the clams in the salted water for 30-40 minutes.

Soak the fresh clams in salted cold water to help purge any sand out.

🧽 Wash and Scrub the Clams

At the 30 minute mark, begin scrubbing the clams. Sometimes clams will have other small shells or debris on the shell, so it's important to scrub each clam. It's time consuming, but worth it to make sure you don't bite into a piece of grit!

Use a soft bristled clam brush to scrub the outside of each clam. This is a good time to double check for any cracks or breaks in the shell too.

Wash and scrub each clam after they have soaked in the salt water.

💦 Remove Clams from the Water

As you remove the clams from the salted water, have another clean bowl ready to place the cleaned clams in.

And once all of the clams are out of the bowl, now you'll see all the sand and grit that the clams purged out! This is after 35 minutes of soaking! Some clams may need another soak if you think there's more sand.

Sand that was purged after the fresh clams have soaked for 30-40 minutes.

⏲️ Time to Cook the Clams!

Trust me, all that work will be worth it once you open up a perfectly tender clam with no grit! Once the clams are cleaned, they're ready for steamed clams with butter and white wine or added to clam pasta! Steamed clams are also delicious in a coconut curry broth, similar to the recipe for curry mussels.

Fresh clams only need 5-7 minutes of cooking until the shells just open up. Some larger clams may need a minute longer.

Fresh clams on ice in a bowl.
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5 from 4 votes

How to Clean Clams

Learn how to clean clams like a pro to ensure the clams purge out all of the sand and you won't bite into any sand or grit!
Prep Time30 minutes
Cook Time7 minutes
Soaking30 minutes
Total Time1 hour 7 minutes
Course: Appetizer, Main
Cuisine: Mediterranean
Keyword: cleaning clams, how to clean clams, how to get the frit out of clams
Servings: 2 servings
Calories: 29kcal
Author: Samantha Ferraro

Equipment

Ingredients

  • 1 pound of clams
  • 4-5 cups of cold water
  • 1-2 tablespoons Kosher salt
US Customary - Metric

Instructions

  • When buying clams, check to make sure they smell fresh and briny and are kept on ice. Do not buy any clams that have cracks or broken shells.
  • As soon as you bring the clams home, remove them from the bag and place them on ice in a large bowl until you are ready to clean and cook them.
  • About 1 hour before cooking, place the clams in a large bowl of ice cold water and sprinkle with salt. Let the clams soak in the slated water to purge out any sand or debris.
  • After about 30 minutes, wash and scrub the outside of each clam and place them in a separate clean bowl.
  • Discard any accumulated sand or debris and now you're ready to cook the fresh clams!
  • Add the fresh clams to your favorite recipe, and cook the clams for 5-7 minutes until the shells just open open.

Notes

  • Discard any clams that have broken or cracked shells.
  • Discard clams that do not open or do not close when gently tapped.
  • Clams are best cooked and enjoyed the same day they are bought, but can last another day on ice in the refrigerator.

Nutrition

Calories: 29kcal | Carbohydrates: 1g | Protein: 5g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 3531mg | Potassium: 16mg | Vitamin A: 102IU | Calcium: 30mg | Iron: 1mg

Cucumber Lychee Mojito

· 7 Comments

This irresistible lychee mojito is a refreshing twist from the classic mojito! A blend of sweet lychee, fresh mint and crisp cucumber creates a delightful fusion that may just become your favorite summer cocktail!

Lychee mojito with fresh cucumber and bright lime juice.
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About This Recipe

Refreshing and light, lychee mojito is the ultimate summer drink! The sweet lychee brings a tropical twist to the classic mojito, with fresh mint and the addition of crisp cucumber. Once the cucumber and mint are gently muddled, add a splash of lychee juice, simple syrup and white rum to complete the mix and cocktail hour is officially ready!

Then all you'll need is a plate of ahi poke nachos, a sunny day and a relaxing lounge chair and you my friends are doing summer right!

📋 Ingredients

Ingredients for lychee mojito with fresh mint and simple syrup.
  • White Rum: White rum is lighter than dark rum and is usually the spirit of choice for making a refreshing mojito.
  • Simple Syrup: Make your own simple syrup by combining 1 cup water and 1 cup of white sugar in a small pot. Bring to a simmer until the sugar dissolves and slightly thickens.
  • Lychee: Canned lychees are packed in a sweet syrup that can also be added to the lychee mojito. If using fresh lychees, add ½ ounce more of simple syrup to add more sweetness.
  • Fresh Mint: This is the time to use fragrant fresh mint and muddle the leaves to open up all of the fresh mint aromas.
  • Fresh Lime: Another classic ingredient in mojitos, I like to muddle a small wedge of lime with the mint.
  • Cucumber: Optional, but lychee and cucumber pair very well together and create a deliciously refreshing lychee mojito.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Infuse the simple syrup with other flavors, such as ginger, mango or berries.
  • Use other spirits such as vodka, blanco tequila or gin.
  • Top the drink with a final splash of sparkling water.
  • Use fresh lychee instead of canned, but you may need to add another ½ ounce of simple syrup to the mojito.
  • Add a splash of elderflower liquor such as St Germaine which has pear and lychee undertones.
  • Make a lychee mocktail! Instead of rum, add both ginger beer and sparkling water for a not to sweet but refreshing mocktail.

⏲️ Instructions

  1. Make the simple syrup. In a small pot, add 1 cup of sugar and 1 cup of water. Bring the mixture up to a simmer and continue simmering until the sugar dissolves and syrup slightly thickens, about 10 minutes. Pour the syrup in a resealable jar and bring to room temperate and use when ready.
  2. Muddle the mint and cucumber. Add a few slices of cucumber, mint and lime wedge t the bottom of a tall glass and use a muddler or the back of a sturdy wood spoon and muddle everything together for 10-15 seconds.
  3. Pour and serve. Add the simple syrup, lychee juice and white rum to the glass and fill the glass with ice. Add a splash of sparkling water, if using and garnish with lychee and fresh mint.
Refreshing lychee mojito with simple syrup and fresh cucumber

📍 Recipe Tips

  • Use fresh ingredients! Fresh it and lime is what makes a lychee mojito so refreshing!
  • Chill the glass for 10-15 minutes before making the lychee mojito.
  • Let the simple syrup come to room temperature before adding to the cocktail.
  • If you don't have a muddler, use the back of a tall sturdy wooden spoon.

Recipe FAQs

What flavors does lychee pair well with?

Lychee pairs well with other tropical flavors such as mango, coconut and passion fruit as well as raspberries, blueberries and citrus.

What can I use if I don't have a muddler for cocktails?

If you dont' have a muddler, use the back of a sturdy wooden spoon.

More Drink Recipes to Enjoy

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Recipe for sweet and refreshing lychee mojito with cucumber and mint.
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5 from 9 votes

Cucumber Lychee Mojito

Lychee mojito is a refreshing spin on the classic mojito! Sweet lychee, fresh mint, and crisp cucumber fuse into a delightful summertime favorite.
Prep Time10 minutes
Cook Time10 minutes
Chilling2 hours
Total Time2 hours 20 minutes
Course: Drinks
Cuisine: Cuban
Keyword: lychee cocktail, lychee mojito
Servings: 1 mojito
Calories: 260kcal
Author: Samantha Ferraro

Equipment

  • Muddler

Ingredients

Lychee Mojito

  • 3-4 slices of cucumber sliced thin
  • 1-2 lime wedges
  • 4 fresh mint leaves + more for garnish
  • 1 ounce lychee juice
  • 1 ounce simple syrup
  • 2 ounces white rum
  • 2 ouces Sparkling water
  • Ice
  • 1-2 whole lychee for garnish
  • Sparkling water optional, to top drink off with
US Customary - Metric

Instructions

  • Make the simple syrup. In a small pot, add 1 cup of sugar and 1 cup of water. Bring the mixture up to a simmer and continue simmering until the sugar dissolves and syrup slightly thickens, about 10 minutes. Pour the syrup in a resealable jar and bring to room temperate and use when ready.
  • Muddle the mint and cucumber. Add a few slices of cucumber, mint and lime wedge t the bottom of a tall glass and use a muddler or the back of a sturdy wood spoon and muddle everything together for 10-15 seconds.
  • Pour and serve. Add the simple syrup, lychee juice and white rum to the glass and fill the glass with ice. Add a splash of sparkling water, if using and garnish with lychee and fresh mint.

Notes

  • Use fresh ingredients! Fresh it and lime is what makes a lychee mojito so refreshing!
  • Chill the glass for 10-15 minutes before making the lychee mojito.
  • Let the simple syrup come to room temperature before adding to the cocktail.

Nutrition

Calories: 260kcal | Carbohydrates: 34g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 23mg | Potassium: 357mg | Fiber: 2g | Sugar: 28g | Vitamin A: 355IU | Vitamin C: 32mg | Calcium: 48mg | Iron: 2mg

Baba Ganoush without Tahini

· 3 Comments

Smoky and savory, baba ganoush without tahini is a zesty and flavorful vegan mezze. The Turkish inspired eggplant dip combines charred eggplant and peppers with a mix of bold Mediterranean spices, creating layers of exciting flavors!

Roasted eggplant dip with bell peppers also known as, baba ganoush without tahini.
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🍆 About The Recipe

If you love the tangy and smoky flavors of classic baba ganoush, you will love this vegetable forward baba ganoush without tahini!

This Turkish inspired eggplant dip is layered with smoky, savory and slightly sweet flavors that lets the charred vegetables shine!. The charred peppers give the eggplant dip a touch of sweetness and the bold spices of paprika, cumin and sumac, give the eggplant dip a fantastic depth of flavor.

Garnish the roasted eggplant spread with a drizzle of extra virgin olive oil and an extra sprinkle of sumac for a pop of tangy flavor. And most importantly, don't forget the warm pita bread to dip into!

🫑 Recipe Highlights

  • This roasted eggplant dip is vegan, gluten free and dairy free.
  • Full of bold and savory flavors thanks to a mix of Mediterranean spices.
  • Turkish eggplant dip is a great addition to a Mediterranean mezze spread.
  • Can be enjoyed warm or at room temperature.

📋 Ingredients

Ingredients for baba ganoush without tahini, including peppers and spices.
  • Eggplant: Look for smooth eggplant that feel heavy for their size with no bruises or blemishes on the peel.
  • Peppers: Both red bell pepper and Anaheim peppers are used for a sweet and savory balance of flavors. You can also use all red bell peppers or green bell pepper if you prefer less sweet.
  • Garlic: Look for garlic cloves that are tight on the bulb, which means that the garlic is fresh. You can also substitute roasted garlic cloves for a mild and sweeter flavor.
  • Spices: Both cumin and paprika give the eggplant dip a slightly earthy layer of flavor and sumac offers a bright citrus flavor. Hot tip, save some sumac for pickled sumac onions and garnish the eggplant dip with it!
  • Lemon: Use a microplane to zest half a lemon then juice about 1 tablespoon of lemon juice.
  • Olive Oil: Use a good extra virgin olive oil for the best flavor!
  • Fresh Herbs: Chopped parsley is used in this recipe, but use fresh mint or cilantro.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • To make this recipe even easier, use roasted jarred bell peppers.
  • Add a drizzle of tangy pomegranate molasses for a contrast in flavors.
  • For a smokier flavor, use smoked paprika instead of sweet paprika.
  • Add a pinch of cayenne or Aleppo pepper for a touch of spice or a swirl of spicy zhoug top as a garnish.

⏲️ Instructions

Grill the eggplant until the outside chars and begins to soften.

Grill the eggplant. Pace the eggplant over a hot charcoal grill and roast until the eggplant is incredibly soft and charred on the outside, on all sides. You can also roast in the oven at 450 degrees Fahrenheit, for about 30-40 minutes.

Grill or roast the peppers until soft and charred on the outside, for about 10-15 minutes. Then remove the thick peel and seeds.

Baba ganoush without tahini and served with pita bread for dipping.

Blend the baba ganoush without tahini and add the roasted peppers, garlic, lemon zest and juice, spices and olive oil. Pulse the mixture in a food processor until the mixture just comes together. Transfer to a wide plate and garnish with chopped parsley, extra sprinkle of sumac and drizzle of olive oil.

📍 Recipe Tips

  • Use good quality eggplant. Look for firm eggplant that have a glossy and smooth peel.
  • Drain the eggplant. If the eggplant is too watery, place it in a strainer and drain the excess liquid.
  • Roast instead of grilling. If a grill is not available, roast the vegetables at 450 degrees Fahrenheit until charred on all sides.
  • Remove the thick peel from the peppers. Once the peppers are charred, place them in a plastic bag to steam for a few minutes. This will help the thick peel come off easily.
  • Taste and adjust: Like more lemon or less cumin? Taste the eggplant dip and adjust.
Mediterranean baba ganoush without tahini recipe, garnished with fresh herbs and lemon.

Serving Suggestions

Baba ganoush without tahini makes a fantastic mezze to serve with other Mediterranean appetizers. Make a batch and add to a falafel platter or Mediterranean mezze platter. Serve with fresh tabbouleh salad and lamb shawarma for a main course. And serve with baked feta and tomatoes for an easy appetizer.

Recipe FAQs

What's the difference between baba ganoush and hummus?

This Turkish inspired baba ganoush is made without tahini and combines roasted peppers. On the other hand, hummus is also a creamy Middle eastern dip made with cooked chickpeas and tahini.

Is baba ganoush healthy?

Both traditional baba ganoush and baba ganoush made without tahini are all healthy options. Both of the eggplant dips are made with heart healthy olive oil, fresh vegetables and fresh herbs.

How long will baba ganoush last?

Baba ganoush can last in the fridge, covered for up to 5 days.

More Eggplant 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.

Baba ganoush without tahini and served with pita bread for dipping.
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5 from 4 votes

Baba Ganoush without Tahini

Baba ganoush without tahini is a bold and flavorful mezze made with charred eggplant and peppers and a mix of warm Mediterranean spices.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Appetizer, Mezze
Cuisine: Mediterranean, Middle Eastern
Keyword: baba ganoush recipe without tahini, baba ganoush without tahini, Turkish eggplant dip
Servings: 4 servings
Calories: 139kcal
Author: Samantha Ferraro

Equipment

Ingredients

US Customary - Metric

Instructions

  • Heat a charcoal grill to medium-high and place the eggplant on the grill. Use tongs to turn the eggplant a quarter turn every 5-10 minutes until eggplant is evenly charred on all sides and the flesh has softened and "collapsed". This can take up to 40-50 minutes.
  • Grill the peppers on the same grill and char on all sides, for about 10 minutes.
  • Once the peppers are done, place them in a plastic bag to steam. Once cool enough to handle, remove the thicker outer peel and discard the seeds.
  • Remove the eggplant from the grill and let cool enough to touch, about 10 minutes. Peel away the charred eggplant peel, which should come off easily and cut the eggplant in half. Scoop out the soft eggplant flesh and give it a rough chop.
  • To a food processor or blender, add the roasted eggplant flesh and roasted peppers along with the fresh garlic, lemon zest and juice, spices and olive oil. Blend the eggplant dip until the dip just comes together and there are no large pieces left.
  • Taste for seasoning and adjust as needed, then transfer the baba ganoush to a wide plate and garnish with an extra drizzle of olive oil, chopped parsley and sprinkle of sumac.

Notes

    • Use good quality eggplant. Look for firm eggplant that have a glossy and smooth peel.
    • Drain the eggplant. If the eggplant is too watery, place it in a strainer and drain the excess liquid.
    • Roast instead of grilling. If a grill is not available, roast the vegetables at 450 degrees Fahrenheit until charred on all sides.
    • Remove the thick peel from the peppers. Once the peppers are charred, place them in a plastic bag to steam for a few minutes. This will help the thick peel come off easily.

Nutrition

Calories: 139kcal | Carbohydrates: 18g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 344mg | Potassium: 624mg | Fiber: 9g | Sugar: 10g | Vitamin A: 1114IU | Vitamin C: 52mg | Calcium: 33mg | Iron: 1mg

Mediterranean Rice

· 8 Comments

Fragrant and golden, this Mediterranean rice is a simple yet spectacular side dish that pairs well with a variety of Mediterranean mains, from grilled chicken skewers to lamb shawarma and everything in between! Garnish the yellow rice with toasted pine nuts and fresh herbs, adding a delightful crunch to the simple side dish.

Turmeric Mediterranean rice with toasted pine nuts.
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About This Recipe

Fragrant and golden, this simple Mediterranean Rice is a staple in Mediterranean cuisine. With just a handful of ingredients including earthy turmeric and sautéed aromatics, the simple side dish is transforms everyday rice into something spectacular that can be whipped up any night of the week! For another wonderful side dish try my classic green bean casserole or my Mediterranean Crispy Rice Salad.

Garnish the basmati rice with toasted pine nuts, which I think is the best part of the whole dish and serve alongside just about anything! Some favorites are grilled beef kofta or serve the yellow basmati rice as a base for falafel bowls with a drizzle of creamy garlic tahini sauce.

Recipe Highlights

  • Easy side dish recipe that pairs with your favorite Mediterranean main dishes.
  • Mediterranean yellow rice is gluten free, vegan and dairy free.
  • The deep yellow rice has a stunning golden color, thanks to turmeric that flavors the rice beautifully.

📋 Ingredients

Ingredients for yellow Mediterranean rice, including basmati rice, olive oil and pine nuts.
  • Basmati Rice: A staple in Mediterranean cuisine, basmati rice is the only rice I use when making crispy Persian rice or any other Mediterranean rice recipes. Basmati has longer grains that become light and tender. My favorite brand is India Gate Basmati Rice, which I highly recommend!
  • Vegetable Stock: Use a low sodium vegetable stock to control the amount of salt in the recipe. You can also use chicken stock or mushroom stock or plain water.
  • Onion and Garlic: Both of these are aromatics that flavor the Mediterranean rice. Instead of yellow onion, use chopped shallot for a sweeter flavor.
  • Turmeric: Also called "poor man's saffron", turmeric has a deep golden color with an earthy layer of flavor. Take the time to sauté the turmeric into the oil to open all of the flavors.
  • Toasted Pine Nuts: To toast pine nuts, add pine nuts to a heated skillet with olive oil and toast for about 5 minutes until the pine nuts just begin changing color and become fragrant.
  • Fresh Herbs: Use chopped parsley, mint or cilantro or any combination of fresh herbs to garnish the yellow rice with.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Instead of yellow onion, substitute with diced shallot.
  • If pine nuts aren't available, substitute with toasted slivered almonds or use a combination of both.
  • Add a pinch of saffron to the oil instead of turmeric.
  • Add ¼ cup of dried currants or tart barberries.

⏲️ Instructions

Saute chopped onion and garlic in olive oil until onion is softened and fragrant.

Step 1. Over medium-high heat, add olive oil and sauté chopped onion for 3-4 minutes until fragrant, then add garlic and continue cooking for another minute.

Saute ground turmeric with the chopped onions and olive oil.

Step 2. Add ground turmeric to the sautéed onions and sauté for 30 seconds until color deepens slightly.

Saute the basmati rice in the infused olive oil until all of the grains are lightly toasted.

Step 3. Add the basmati rice and sauté for another 30 seconds so all of the grains are coated with the infused oil.

Pour the stock into the sautéed basmati rice.

Step 4. Pour the vegetable stock in and cover the pot with a lid, leaving a small opening and bring the liquid up to a boil, then reduce down to a simmer.

Cook the basmati rice until liquid has absorbed.

Step 5. Once simmering, continue cooking for 18-20 minutes until rice is cooked through and liquid has absorbed.

Turmeric Mediterranean rice with toasted pine nuts.

Step 6. Fluff the cooked rice with a fork and garnish with toasted pine nuts and chopped parsley and serve.

📍 Recipe Tips

  • Rinse the basmati rice a few times until the water is almost clear, this helps create a fluffier rice.
  • Saute the turmeric into the oil for 30 seconds to open up all of the flavors.
Yellow Mediterranean rice with toasted pine nuts.

Serving Suggestions

Mediterranean turmeric rice goes with just about anything! Serve with roasted salmon with herbs and kale salad with creamy tahini dressing or roast chicken with herbs and lemon.

Recipe FAQs

What rice is eaten in Mediterranean cuisine?

Basmati is a popular rice used in all sorts of Mediterranean rice dishes, such as Persian crispy rice and Greek pilaf. Basmati rice has long grains that are light and fluffy when cooked.

Can Mediterranean rice be made with brown rice?

Yes, you can find brown basmati rice which can also be used to make Mediterranean rice, however, brown rice may take up to 10 minute more of cooking, so keep an eye on it.

More Mediterranean Rice Recipes

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

Mediterranean rice recipe with turmeric and toasted pine nuts.
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4.58 from 7 votes

Mediterranean Rice

Fragrant and golden, this Mediterranean rice is a quick and easy side dish that pairs with any Mediterranean main. Garnish with toasted pine nuts and fresh herbs for delightful crunch.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: Mediterranean
Keyword: Mediterranean rice, yellow Mediterranean rice
Servings: 4 servings
Author: Samantha Ferraro

Ingredients

US Customary - Metric

Instructions

  • Drizzle olive oil into a medium sized pot and bring up to medium-high heat.
  • Add the chopped onion and saute for 3-4 minutes until onions begin to soften and become fragrant. Add the chopped garlic and continue sautéing for another minute.
  • Add the ground turmeric and continue sautéing for another 30 seconds.
  • Add the basmati rice and saute the rice for 1-2 minutes, coating all of the grains with the infused oil.
  • Pour in the vegetable stock and cover the pot with a lid, leaving a small opening. Bring the stock up to a boil, and once boiling, reduce the heat down to a simmer.
  • Continue cooking the yellow rice for 18-20 minutes until all of the liquid has absorbed and rice is cooked through and tender.
  • Once done, gently fluff the rice with a fork and serve with toasted pine nuts and chopped parsley.

Notes

    • Rinse the basmati rice a few times until the water is almost clear, this helps create a fluffier rice.

Herb Crusted Salmon

· 3 Comments

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!

Lemon and herb crusted salmon with olive oil.
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About This Recipe

If you were to ask me about my ultimate go-to weeknight dinner, I'd always go for herb crusted salmon! With a handful of staple ingredients like fresh herbs (parsley, cilantro, or dill), citrus, and olive oil, magic happens in the kitchen.

The premise of this roasted salmon recipe is to load it with fresh herbs, citrus and olive oil and let the flavors do the rest. Any citrus works, including Meyer lemon, grapefruit or even sweet cara cara oranges.

Living in the Pacific Northwest, we are lucky enough to be surrounded by fresh wild salmon. And you might have noticed all of the numerous salmon recipes throughout this website. From grilling salmon on cedar planks to creating salmon tacos with mango salsa, it's undeniably one of our favorite proteins, especially during the summer!

✨ Recipe Highlights

  • Quick and Easy: Once the herbs are chopped, the rest of the recipe is a breeze! Salmon cooks quickly and can be done anywhere from 10-15 minutes, making this a fantastic weeknight dinner!
  • Bursting with Fresh Flavors: If you love the fresh flavors of Mediterranean cooking, you will love the bright and fresh flavors of this wimple herb roasted salmon!
  • Versatile Ingredients: Use any combination of herbs, such as dill, parsley, mint and chives and any fresh citrus, such as oranges or grapefruit.
  • Serve with Everything: Roasted salmon with herbs one of those main dishes that goes with just about everything, anytime of the year! Serve with orzo feta salad, turmeric basmati rice or roasted vegetable couscous.

📋 Ingredients

You've heard me say it before and I will say it again. Keep it simple and fresh is best. Use whatever citrus or herbs you can find. here are the flavors I used in this recipe:

Ingredients for herb salmon with fresh herbs, lemon, white wine and olive oil.
  • Salmon Filets: Look for thicker filets from the belly of the salmon, which can handle the cooking time. If thinner salmon is only available, such as sockeye, keep an eye on it since it may need 1-2 minutes less of cooking.
  • Fresh Citrus: Whole lemons are often used when I'm making lemon baked salmon, but any citrus will work such as Meyer lemons, cara cara oranges or grapefruit.
  • Fresh Herbs: Use an assortment of fresh herbs for maximum flavor, including any combination of fresh parsley, fresh cilantro, dill, mint, chives or green onions.
  • Olive Oil: Look for a flavorful extra virgin olive oil. The ingredients in this recipe are pretty simple so a good favored olive oil will stand out.
  • White Wine: Optional, but a splash of crisp white wine pairs well with the fresh citrus and herbs and creates a lovely sauce to baste over the salmon.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

I have made this recipe so many times with all sorts of flavors and variations. Here are some of my favorites.

  • Add an assortment of citrus such as cara cara oranges and Meyer lemons.
  • If fresh herbs aren't available, substitute with 1 teaspoon of fried dill and dried mint.
  • Instead of fresh lemon, add finely chopped preserved lemon.
  • Make the lemon baked salmon in a cast iron, baking dish or sheet pan.
  • Add a layer of parchment paper to the baking dish or cast iron skillet to ensure the salmon poaches and stays tender, but it's not necessary.

⏲️ Instructions

Lay fresh herbs and a few lemon slices on the bottom of the baking dish or cast iron.

Step 1. Line a baking dish or cast-iron skillet with fresh herbs and a few lemon slices. You can also line with a sheet of parchment paper.

Place the salmon filets on top of the fresh herbs ands season with salt and pepper.

Step 2. Place the salmon on top of the herbs and season generously with salt and pepper.

Press the fresh herbs onto the salmon filet so the herbs stick to the fish easily.

Step 3. Toss all of the freshly chopped herbs together and scatter them on top of the salmon filets, gently pressing down lightly so the herbs stick to the fish.

Pour the white wine and olive oil mixture around the herb salmon and pour some on top as well.

Step 4. In a small bowl, whisk together the olive oil, lemon zest and juice and white wine and pour the mixture around the salmon and some on top of the salmon too. If you have extra lemon slices, place a few on top of the salmon.

Cook the herb crusted salmon until the salmon is just cooked through, about 10-12 minutes.

Step 5. Bake the herbed salmon at 400 degrees Fahrenheit for about 10-12 minutes. Keep an eye on it because thicker salmon may take a bit longer and thinner filets, less time.

Serve the herb crusted salmon with a spoonful of the lemon wine sauce and wish your favorite side dish, such a honey harissa cauliflower or my Mediterranean rice.

📍 Recipe Tips

  • Dry the salmon filets well so the herbs and seasonings stick to the fish.
  • You can make this in either a cast iron or sheet pan. This is the cast iron that I'm using for this recipe. A smaller vessel such as a cast iron will yield more sauce and create a poaching environment for the salmon.
  • If making the herb crusted salmon on a sheet pan, will yield crisper edges on the fish, but will still be tender in the middle.
  • Keep an eye on the salmon at the 8-10 minute mark. Thinner fillets will need less cooking and thicker salmon fillets may need up to 15 minutes of cooking.
Lemon and herb crusted salmon with olive oil.

Recipe FAQs

What herbs go with salmon?

Salmon pairs with fresh herbs beautiful including fresh dill, fresh parsley, chives and mint.

Do you need to cover salmon when baking?

Salmon does not need to be covered when baking and cooks relatively quickly in under 15 minutes.

🥗 Serving Suggestions

Herb roasted salmon goes with just about any side dish! A few of my favorites to serve alongside are kale and roasted beet salad, pasta with chard and parmesan and French ratatouille.

More Salmon Recipes

Fresh herb roasted salmon.
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5 from 7 votes

Herb Crusted Salmon

Herb crusted salmon is a healthy weeknight dinner that's made in nearly 15 minutes! Fresh herbs are pressed onto salmon and roasted with a blend of olive oil, fresh lemon juice and white wine creating a flavorful and tender salmon recipe.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Course
Cuisine: American, Mediterranean
Keyword: citrus herb roasted salmon, herb crusted salmon, what herbs go with salmon
Servings: 4 servings
Calories: 454kcal
Author: Samantha Ferraro
Cost: $20

Equipment

Ingredients

  • 2 pounds salmon skin and bones removed
  • 1 teaspoon Kosher salt
  • ½ teaspoon Ground black pepper
  • 2 whole lemons zested and juiced
  • ¼ cup olive oil
  • ¼ cup white wine such as Pinot Grigio
  • ½ cup fresh parsley leaves finely chopped
  • ½ cup fresh dill leaves finely chopped
  • 2 stalks green onions finely chopped
US Customary - Metric

Instructions

  • Preheat the oven to 400 degrees Fahrenheit.
  • Begin by drying the salmon filets very well with paper towels. This will help the seasoning stick to the fish better.
  • Line a baking dish or cast-iron skillet with fresh herbs and a few lemon slices. You can also line with a sheet of parchment paper.
  • Place the salmon on top of the herbs and season generously with salt and pepper.
  • Toss all of the freshly chopped herbs together and scatter them on top of the salmon filets, gently pressing down lightly so the herbs stick to the fish.
  • In a small bowl, whisk together the olive oil, lemon zest and juice and white wine and pour the mixture around the salmon and some on top of the salmon too. If you have extra lemon slices, place a few on top of the salmon.
  • Bake the herbed salmon at 400 degrees Fahrenheit for about 10-12 minutes. Keep an eye on it because thicker salmon may take a bit longer and thinner filets, less time.

Notes

  • You can make this in either a cast iron or sheet pan. A smaller vessel such as a cast iron will yield more sauce and create a poaching environment for the salmon.
  • You can also do the same on a sheet pan, which will make the citrus herb salmon a bit more crisper on the edges but still tender in the middle.
  • The citrus herb salmon recipe can also be done on the stove top. Instead of roasting, place on stove top with a cover on the pan.
  • 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.
  • Ingredients can be easily modified or omitted. For instance, you can leave out the wine and use other types of citrus, such as cara cara oranges and grapefruit.
  • A printable list of Mediterranean Spices for your Pantry.

Nutrition

Calories: 454kcal | Carbohydrates: 1g | Protein: 45g | Fat: 28g | Saturated Fat: 4g | Cholesterol: 125mg | Sodium: 101mg | Potassium: 1122mg | Sugar: 1g | Vitamin A: 91IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg

Zucchini Flower Fritters

· 2 Comments

Zucchini flowers are one of summer's greatest delights! And one of the most delicious ways to use them is to turn them into perfectly crisp and golden zucchini flower fritters. A delicious Italian appetizer, these zucchini blossom fritters are dusted with grated Parmesan cheese and served with lemon and fresh basil. And bonus, fry the basil leaves in the same batter for a crisp basil fritter too!

Fried squash flower fritters with fried basil leaves.
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About This Recipe

Besides making all of the tomato bruschetta recipes during the summertime, I take full advantage of summer's other offering, squash blossoms! As the summer peaks and the zucchini plant is thriving, bright yellow zucchini flowers are one of the seasons greatest treasures!

Usually, you'll find me frying ricotta stuffed zucchini flowers, however these simple fried zucchini flowers are perfectly crisp with a light batter that fry into a perfectly golden brown fritter. Garnish the Italian squash fritters with a healthy dusting of grated Parmesan for a perfect start to any Italian al fresco dinner.

And bonus, dip fresh basil leaves into the batter and fry for a delicious fried basil fritter!

🌼 About Squash Blossoms

Squash blossoms, also called zucchini flowers, are the vibrant yellow flowers that grow from the zucchini or squash plant. As the delicate flowers develop, they differentiate into male and female flowers. The female flowers eventually transform into the edible fruit, such as zucchini or squash and the male flowers remain on the stem.

If you are growing your own zucchini flowers, it's recommended to harvest the male blossoms, however, be sure to leave a few male flowers on the plant for pollination.

📋 Ingredients

Ingredients for zucchini flower fritters including fresh zucchini flowers, Parmesan and flour.
  • Zucchini Flowers: Also called squash blossoms, are very delicate and should be used the same they are harvested. If harvesting yourself, cut the zucchini flowers in the morning when they are open.
  • All Purpose Flour: The fritter batter is very simple and you can use either all purpose flour or an all purpose gluten free flour blend.
  • Sparkling Water or Beer: Use either plain sparkling water or beer for the batter. The carbonation creates a light and crisp batter when fried.
  • Oil: The zucchini fritters need to fry at a higher heat so the oil of choice is vegetable oil, avocado oil or grapeseed oil.
  • Parmesan Cheese: If available, look for a chunk of parmesan cheese to hand grate once the squash fritters are done and still warm. If buying a chunk of parmesan with the rind attached, save the rind to add to bolognese sauce.
  • Basil Leaves: Just like zucchini, fresh basil is abundant in the summertime! Save the medium to large leaves and dip them into the fritter batter and fry! You'll love the delicious fried basil leave fritters!!
  • Lemon: Cut a lemon into wedges and for serving.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Squash flowers, zucchini flowers and pumpkin flowers are all edible and can be used to make the fritters.
  • Stuff the zucchini flowers with ricotta cheese or mozzarella cheese.
  • Instead of Parmesan cheese, grate Pecorino which is slightly saltier.

⏲️ Instructions

Whisk the fritter batter until thickened.

Step 1. Whisk the flour and sparkling water (or beer) together until thick and pourable, similar to a pancake batter.

Dip the zucchini flower in the batter evenly on all sides.

Step 2. Gently open up the squash blossom and remove the small stem from inside the flower, being careful not to tear the delicate petals. Dip the squash blossom into the batter, making sure the entire flower is covered with the batter. Do the same with the basil leaves.

Add the battered zucchini flowers in hot oil and fry on the first side until golden.

Step 3. Heat the oil in a wide skillet until the oil reaches 360-370 degrees Fahrenheit and fry 3-4 zucchini flowers in the hot oil until golden brown on the first side, about 2-3 minutes.

Fry the zucchini flowers in hot oil until golden brown.

Step 4. Carefully turn over the zucchini flower fritter and fry on the 2nd side for the final 2 minutes until golden brown.

Squash flower fritters dusted with Parmesan and garnished with fresh basil and lemon.

Step 5. Transfer the fried zucchini flowers on a wire lined baking sheet to drain any excess oil. Then serve the fritters with grated parmesan cheese and lemon wedges.

🌼 How to Store Zucchini Flowers

Fresh squash blossoms are very delicate and it's best to use them the same day they are harvested, but can last up to 24 hours if stored properly.

  1. Line a rectangular container with paper towels and lay the squash flowers flat onto the paper towels. If the stems are too long, trim the stems so they fit in the container.
  2. It's ok to layer the squash blossoms, just make sure they are not too crowded or bend.
  3. Place another sheet of paper towel on top of the squash flowers in the container, then place the container in the produce drawer of the refrigerator.
  4. After 24 hours, the flours will still be intact and fresh, but the tips of the delicate petals may wilt slightly.

📍 Recipe Tips

  • Use squash blossoms the same day they are harvested or purchased because they will wilt quickly.
  • If cutting your own squash blossoms, cut the flowers in the morning when they are open.
  • Don't wash the zucchini flowers, just give them a simple wipe if there's any dirt on them.
  • Don't overcrowd the pan. The more fritters added, the lower the temperature will drop.
Zucchini flower fritters with grated Parmesan cheese, fresh basil and served with lemon.

What to Serve with Zucchini Flower Fritters

Make the most out of summers offerings and save a few squash blossoms to put on top of burrata and squash blossom pizza. For a light summer dinner, serve the fritters alongside burrata caprese salad and grilled branzino with lemon.

Recipe FAQs

Do you have to wash zucchini flowers?

Squash blossoms or zucchini flowers do not have to be washed. They grow above the soil, so they won't have too much dirt on them. However, if you see any dirt on the flower, gently crush it away.

Do zucchini flowers have to be refrigerated?

Zucchini flowers are best used the same day they are harvested, however, if using them a day later, place the zucchini flowers flat on paper towels and into the fridge until ready to use.

More Zucchini Recipes

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

Italian zucchini flower fritters.
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5 from 3 votes

Zucchini Flower Fritters

Zucchini flower fritters is a delightful crisp Italian appetizer made simply by dipping delicate zucchini flowers into a light batter and fried until perfectly golden brown.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: British
Keyword: fried zucchini flowers, Italian fried zucchini flowers, zucchini flower fritters
Servings: 6 servings
Author: Samantha Ferraro

Equipment

Ingredients

Instructions

  • In a medium sized bowl, add the flour, sparkling water and salt and pepper and whisk until combined and thick, similar to a pancake batter. Set aside.
  • Pour enough oil into a medium sized skillet, so it comes up about ¼ inch in the pan. Bring the oil up to 360-370 degrees Fahrenheit. You can test the oil with a toothpick or a small pice of batter, it it sizzles right away, the oil is ready.
  • Gently open up the squash blossom and remove the small stem from inside the flower being careful not to tear the delicate petals.
  • Dip a zucchini flower into the batter so all of the flower is evenly coated with the batter and gently place in the hot oil. Fry the zucchini flower fritter on the first side until golden brown, about 2-3 minutes, then turn over and fry on the other side for another 2 minutes until golden and crisp. Continue frying in batches.
  • Do the same with the basil leaves and fry for 1-2 minutes per side until golden brown.
  • Once done, transfer the flower fritters to wire lined baking sheet so excess oil drips off and the fritter stays crisp.
  • To serve, place the fritters on a platter and garnish with grated Parmesan cheese and lemon wedges, for serving

Notes

  • Use squash blossoms the same day they are harvested or purchased because they will wilt quickly.
  • If cutting your own squash blossoms, cut the flowers in the morning when they are open.
  • Don't wash the zucchini flowers, just give them a simple wipe if there's any dirt on them.
  • Don't overcrowd the pan. The more fritters added, the lower the temperature will drop.

Watermelon Salad with Goat Cheese

· 2 Comments

Bring on all the summer salads! This delightful watermelon goat cheese salad combines cubes of sweet, juicy watermelon with refreshing cucumbers and creamy crumbles of goat cheese. Topped off with crunchy pistachios and a generous drizzle of sweet aged balsamic, this salad bursts with vibrant flavors and delightful textures, making it the perfect addition to your summer menu.

Watermelon cucumber salad layered with crumbled goat cheese, chopped pistachios and fresh mint.
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🍉 About This Recipe

Fresh watermelon is the epitome of summer! And while I usually make my Mediterranean watermelon salad with feta and mint, this year I'm switching things up slightly and making a fresh watermelon salad with goat cheese, fresh cucumbers and nutty chopped pistachios.

Finish the sweet watermelon cucumber salad with a generous drizzle of thick aged balsamic and bright lemon zest and you have yourself a summer favorite! And may I suggest serving this alongside chicken shawarma skewers and for an impressive and flavorful summer dinner!

☀️ Recipe Highlights

  • Light and refreshing watermelon salad with layers of flavor and crunch!
  • Once everything is prepped, the salad comes together in 5 minutes!
  • Pairing goat cheese with the sweet watermelon offers a creamy and tangy addition.

📋 Ingredients

Ingredients for watermelon cucumber salad including pistachios, goat cheese and mint.
  • Watermelon: Look for smaller, sweeter watermelon and seedless if possible. Cut the peel away and cut the watermelon into small cubes. You can also use a melon baller to make small balls of watermelon for a fun shape.
  • Cucumber: Persian cucumbers are tender, small and don't have many seeds, making them less watery. If Persian cucumbers aren't available, look for English cucumbers and use a spoon to scoop out the seeds.
  • Lemon: Both the lemon zest and juice are used as part of the dressing for the cucumber watermelon salad. I like using a microplane to scrape the lemon zest right over the salad.
  • Goat Cheese: Look for a creamy goat cheese log also called "chevre". The log packed goat cheese is much creamier than the pre-grated options that are sold in a tub.
  • Pistachios: Use unsalted pistachios and give them a rough chop. The nutty and creamy pistachios works so well with the sweet watermelon and creamy goat cheese and offers another layer of crunch.
  • Fresh Mint: During the summertime, many home gardeners have planters full of fresh mint that grow so well! If you are being graciously overwhelmed with fresh mint, use them in quinoa tabouleh salad and of course, as a garnish in this cucumber watermelon salad!
  • Oil and Vinegar: The dressing is simple, really good extra virgin olive oil and thick aged balsamic.An aged balsamic is thicker and sweeter than balsamic vinegar.
  • Flaky Sea Salt: Salt and watermelon work so well together! The salt balances the sweet watermelon, giving it more of a sweeter flavor! Use a course flaky sea salt, such as Fleur de Sel. If making the salad ahead of time, don't salt until right before serving.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Instead of pistachios, add slivered almonds or chopped walnuts.
  • Substitute the fresh mint for basil or add both herbs!
  • If Persian cucumbers aren't available, look for long English cucumbers. If there are a lot of seeds, use a spoon to scoop out the watery seeds.
  • Fresh lime zest and lime juice also works in place of lemon.

⏲️ Instructions

Add cubed fresh watermelon and chopped Persian cucumber to a large platter.

Step 1. Layer the cubed watermelon and cucumber onto a wide platter.

Layer chopped pistachios onto the watermelon and goat cheese salad.

Step 2. Add crumbled goat cheese and chopped pistachios.

Add fresh lemon zest on top of the watermelon goat cheese salad.

Step 3. Use a microplane to zest lemon zest right on top of the salad, then cut the lemon in half and squeeze the lemon juice all over the watermelon and cucumbers.

Finish watermelon goat cheese salad with drizzle of balsamic and fresh mint.

Step 4. Finish the salad with a drizzle of olive oil and vinegar and garnish with fresh mint.

📍 Recipe Tips

  • Make ahead. This salad holds up well to traveling and can be made ahead up to a day in advance. If making ahead, do not salt beforehand, as it will draw out too much moisture. Layer the salad and salt it right before serving.
  • Make the salad in one bowl. Layer the salad in a wide bowl or platter and right before serving, drizzle olive oil, vinegar, lemon and zest right onto the salad and serve.
  • Look for goat cheese log instead of pre-crumbled goat cheese, which will be creamier.
Watermelon salad with goat cheese, cucumbers, pistachios and finished with drizzle of balsamic.

🥗 Serving Suggestions

Watermelon goat cheese salad is the highlight of summer dinners! Here are a few serving suggestions to really highlight the summer season.

Recipe FAQs

What pairs well with watermelon?

Sweet watermelon pairs with all sorts of ingredients, such as feta cheese, ricotta, fried halloumi cheese, stone fruit, including peaches and cherries and fresh herbs such as basil, and mint.

How long will watermelon salad last?

Watermelon salad can last up to 2 days without being seasoned with salt. If making ahead, add salt right before serving.

More Salad Recipes to Try

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

Fresh watermelon salad with crumbles of goat cheese, cucumber and finished with chopped pistachios.
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5 from 3 votes

Watermelon Goat Cheese Salad with Cucumber and Pistachios

This delightful watermelon goat cheese salad combines sweet, juicy watermelon with refreshing cucumbers, creamy goat cheese, crunchy pistachios, and a drizzle of sweet aged balsamic, creating a vibrant and textured addition to your summer menu.
Prep Time10 minutes
Total Time10 minutes
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Keyword: watermelon cucumber salad, watermelon goat cheese salad, watermelon salad with goat cheese
Servings: 4 servings
Calories: 251kcal
Author: Samantha Ferraro

Equipment

Ingredients

US Customary - Metric

Instructions

  • Arrange the cubed watermelon on a wide platter and top with the cucumbers.
  • Scatter the chopped pistachios and crumbled goat cheese on top.
  • Season the watermelon salad with lemon zest and lemon juice and drizzle of the olive oil and aged balsamic. Finish with a hefty sprinkle of flaky salt and chopped mint on top and serve.

Notes

    • Make ahead. This salad holds up well to traveling and can be made ahead up to a day in advance. If making ahead, do not salt beforehand, as it will draw out too much moisture. Layer the salad and salt it right before serving.
    • Make the salad in one bowl. Layer the salad in a wide bowl or platter and right before serving, drizzle olive oil, vinegar, lemon and zest right onto the salad and serve.
    • Look for goat cheese log instead of pre-crumbled goat cheese, which will be creamier.
    • Yields 2 as a main or 4 as a side salad. 
Here is a full Printable list of Mediterranean Spices for your Pantry.

Nutrition

Calories: 251kcal | Carbohydrates: 15g | Protein: 5g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 7mg | Sodium: 57mg | Potassium: 282mg | Fiber: 2g | Sugar: 10g | Vitamin A: 879IU | Vitamin C: 18mg | Calcium: 48mg | Iron: 1mg

Clams in Green Sauce (Almejas en Salsa Verde)

· 33 Comments

Almejas en salsa verde is delightful Spanish tapa that showcases the simple and vibrant flavors of Spain! Clams in green sauce is a true culinary gem that hails from the beautiful Basque region of Spain, where fresh clams are sauteed with rich olive oil, white wine and fresh parsley, creating a light and quick green sauce. This irresistible dish will certainly transport your taste buds to the sun-kissed shores of Spain! For another Seafood recipe with an Italian Spin, try my Halibut Piccata.

Almejas en salsa verde are Spanish steamed clams in a white wine and herb sauce.
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About This Recipe

Almejas en salsa verde translates to clams in green sauce in Spanish. These Spanish style steamed clams were one of our favorite dishes we had in the Basque region of Spain, where tapas are called "pintxos".

Unlike clams in a garlic butter sauce, these Basque style clams are made with rich olive oil and flour as a thickening agent. The salsa verde is made simply with lots of fresh parsley that saute in the olive oil and garlic sauce, giving the clams a light and fresh flavor.

Serve clams in green sauce alongside shrimp in garlic sauce (Gambas al Ajillo) and cheese stuffed padron peppers for a fun tapas spread!

🌿 Recipe Highlights

  • Quick and easy tapa made in less than 15 minutes!
  • Uses simple and fresh ingredients!
  • Steamed clams cooked without butter and instead, use rich and flavorful olive oil.

📋 Ingredients

Ingredients for almejas en salsa verde, aka Spanish steamed clams in green sauce with fresh lemon, white wine and garlic.
  • Clams: Look for littleneck clams, Manilla clams or "steamers" which are a little larger than the other two varieties. In Spain, you'll also find razor clams which are long and narrow. Clams should always be kept cold on ice and cooked the same day as purchased.
  • Garlic and Onion: Both used as aromatics to flavor the green sauce. For the onion, use any that you have, either yellow or red onion.
  • Olive Oil: Spain has some of the best olive oil and if you want to keep it as authentic as possible, look for a flavorful Spanish extra virgin olive oil.
  • Flour: All you need is a small amount of all-purpose flour to thicken the sauce. You cna also use a gluten free all-purpose flour blend that should work well.
  • White Wine: Use a white wine that you enjoy drinking but if you do need a suggestion, add a crisp dry white wine to the clams, such as Pinot Grigio, Sauvignon Blanc or Vinho Verde.
  • Water or Seafood Stock: Use either water or a flavorful homemade shellfish stock to give the green sauce more of a saucy consistency.
  • Red Pepper Flakes: Optional, but highly recommended. If you like a little spice, add a good pinch of red pepper flakes but if you prefer no heat, leave out and the steamed clams will still be absolutely delicious and flavorful!
  • Fresh Parsley: The other star of the recipe that gives the clams it's signature fresh green sauce. I prefer to use tender flat leaf parsley also called Italian parsley.

See recipe card for full information on ingredients and quantities.

💦 How to Clean Clams Before Cooking

Now before we get into the steaming, let's talk about how to properly clean clams first. Honestly, it takes longer to clean clams then to cook them, but worth it so you don't bite into a hard piece of sand.

  • Once you bring home the clams, place them on ice and leave in the fridge until you're ready to cook them later (usually on the same day).
  • 30 minutes before you're ready to cook, place the clams in a large bowl of cold tap water. This help the clams spit out any sand that may be inside.
  • Right when you're ready to cook, use a clam brush or something similar and scrub the outside of each clam. Then, you're ready to cook!

Once you master how to clean clams (again, easy, just a bit time consuming), you're ready to cook them in any which way. Such as in my linguine with clams or seafood and chorizo paella.

⏲️ Instructions

Sauté chopped onion and garlic in olive oil until softened.

Step 1. Bring a wide skillet to medium heat and add olive oil and diced onion. Saute for about 4-5 minutes until caramelize. Stir the garlic and red pepper flakes in and continue sauteing for another 2 minutes until the garlic begins to caramelize.

Add the wine and herbs to the sautéed onions and simmer.

Step 2. Add the flour and saute the flour into the olive oil to form a paste. Pour in the white wine, a cup of water lemon juice, chopped parsley and season with salt and bring the sauce up to a simmer.

Steam clams in the salsa verde until they just open.

Step 3. Add the cleaned fresh clams to the sauce and continue cooking until the clams just open up, about 5-7 minutes.

Simmer the green sauce until slightly thickened.

Step 4. If the sauce is thin, remove the clams and continue simmering the sauce until slightly thickened and the sauce coats the back of a spoon.

Spanish style clams in salsa verde with white, olive oil and fresh parsley.

Step 5. To serve, place the clams in a bowl and pour green sauce over and garnish with extra fresh parsley.

📍 Recipe Tips

  • Discard any clams that have broken or cracked shells.
  • Soak the clams in cold water with a bit of salt to discard any sand inside the clams.
  • Fresh clams will give off extra water when simmering, so if the sauce is too thin, remove the clams once they're open and continue simmering the sauce until thickened.

Serving Suggestions

Clams in green sauce are often served as a tapa or pintxo with other small bites to share. Here are a few more tapas suggestions to serve alongside.

To drink serve the tapas with a dry cider called Cidre or Txakoli.

Recipe FAQs

Is it important to soak clams before cooking them?

What are the best clams for steaming?

Look for manilla clams, littleneck or steamers that are all great to steam with garlic and wine. If you can find razor clams, those are long and narrow and have great flavor.

More Delicious Clam Recipes

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Spanish steamed clams in green sauce with sautéed onion, white wine and fresh green herbs.
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5 from 29 votes

Clams in Green Sauce (Almejas en Salsa Verde)

Almejas en salsa verde is popular Spanish tapa where clams are quickly sauteed in a simple white wine and parsley sauce.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Appetizer
Cuisine: Mediterranean, Spanish
Keyword: almejas, almejas en salsa verde, clams in green sauce, steamed clams with white wine
Servings: 4 servings
Calories: 144kcal
Author: Samantha Ferraro

Ingredients

US Customary - Metric

Instructions

  • First clean your clams. Allow them to soak in a bowl of cold water for 20 minutes. Then take each clam and use a Clam Brush or something similar to clean the outside shell. A good tip is to not pour out the clams and water, instead remove them one by one. You can then allow to to sit in another bowl while you prepare the rest of the dish.
  • Bring a wide skillet to medium heat and add olive oil and diced onion. Sauté for about 4-5 minutes until lightly caramelized. Stir the garlic and red pepper flakes in and continue sauteing for another 2 minutes until the garlic begins to caramelize.
  • Add the flour and saute the flour into the olive oil to form a paste. Pour in the white wine, a cup of water, lemon juice, chopped parsley and season with salt and bring the sauce up to a simmer.
  • Add the cleaned fresh clams to the sauce and continue cooking until the clams just open up, about 5-7 minutes. If the sauce is thin, remove the clams and continue simmering the sauce until slightly thickened and the sauce coats the back of a spoon.
  • To serve, place the clams in a bowl and pour green sauce over and garnish with extra fresh parsley.

Notes

  • This recipe is enough for 4 tapas, which is about 6 clams per person. You can adjust the amount of clams per person as needed.
  • Discard any clams that have broken or cracked shells.
  • Soak the clams in cold water with a bit of salt to discard any sand inside the clams.
  • Fresh clams will give off extra water when simmering, so if the sauce is too thin, remove the clams once they're open and continue simmering the sauce until thickened.

Nutrition

Calories: 144kcal | Carbohydrates: 5g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 4mg | Sodium: 17mg | Potassium: 91mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 670IU | Vitamin C: 12mg | Calcium: 25mg | Iron: 1mg

Falafel Platter

· 2 Comments

This irresistible falafel platter features perfectly crisp falafel served alongside creamy tahini sauce, savory fried halloumi cheese and an assortment of mezze for delicious pairings. An absolute must-make for any occasion that calls for a flavorful, bold and herbaceous vegetarian platter!

This falafel platter is filled with homemade falafel, tzatziki sauce and zhoug and everything you need to make a falafel wrap!
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About the Recipe

Full of all your Mediterranean favorites, this vibrant falafel platter is full of freshly fried falafel (or make it even easier and use frozen store bought falafel), served alongside all sorts of different mezze to pair with! Golden fried halloumi cheese, warm pita bread, creamy tahini sauce and more!

If you are looking for a fun platter to serve at your next get together or a "build your own" family dinner night, you will love this loaded Mediterranean falafel platter!

🥙 What is Falafel?

Falafel is a popular Mediterranean street food where ground chickpeas are combined with fresh herbs, warm spices and aromatics such as garlic and onion. The mixture is formed into patties and fried, creating a crisp crust with a tender and herbaceous center.

My love for falafel runs deep and over the years, I've made countless falafel recipes with all sorts of additions! Of course there's nothing like classic falafel, but have you tried black bean falafel or spinach falafel?

From there, you can serve falafel in a number of ways, such as in a falafel wrap, falafel bowl or a colorful falafel platter.

📋 Ingredients

  • Falafel: The star of the platter is homemade fried falafel. If you have the time, make a batch for the falafel plate but in a pinch, store bought frozen falafel work well!
  • Halloumi and Feta: Slice the halloumi into thick slices and either grill or pan fry the halloumi cheese. Halloumi holds up to high heat well and won't melt. For the feta, look for a block of feta and cut it into cubes.
  • Pita Bread: If you want to go a bit extra, make a batch of homemade fluffy pita bread.
  • Tzatziki: Tzatziki is a cucumber yogurt sauce with garlic and lemon that goes with just about anything! It's a breeze to make and I love using it as a dip with Greek tomato feta fritters.
  • Tahini Sauce: Creamy tahini sauce is a must when making falafel! You can often find tahini in the same aisle as peanut butter in the grocery store. Make an extra batch and drizzle tahini sauce over roasted eggplant or make tahini salad dressing for salad.
  • Zhoug: Optional, but if you like the heat, highly recommended! Zhoug is a spicy cilantro condiment that is often served with falafel as a spicy addition! Trader Joe's zhoug is pretty good for a store bought one and if you can, make a batch of homemade zhoug with fresh peppers and herbs.
  • Vegetables: Falafel platter is meant to mix and match bites, so have fun with adding different vegetables, such as cherry tomatoes, cucumbers, crisp sumac onions and crunchy pickled peppers.

See recipe card for full information on ingredients and quantities.

🥙 How to Make Crispy Falafel

Add dried chickpeas to a large bowl and fill with water, completely covering the chickpeas.

Step 1. Add dried chickpeas to a large bowl and fill with water, completely covering the chickpeas.

Soak the dried chickpeas in water for at least 8 hours or overnight, until they double in size.

Step 2. Soak the dried chickpeas in water for at least 8 hours or overnight, until they double in size.

Drain the soaked chickpeas and pulse in a food processor until crumbly and there are no large pieces left.

Step 3. Drain the soaked chickpeas and pulse in a food processor until crumbly and there are no large pieces left.

In the same food processor, add the herbs, garlic, onion and spices and pulse until there are no large pieces left. Add the herb mixture to the ground chickpeas along with the four, baking powder and baking soda and stir to combine.

Step 4. In the same food processor, add the herbs, garlic, onion and spices and pulse until there are no large pieces left. Add the herb mixture to the ground chickpeas along with the four, baking powder and baking soda and stir to combine.

Form falafel into tablespoon sized balls and fry in hot oil until golden brown on first side.

Step 5. Form falafel into tablespoon sized balls and fry in hot oil until golden brown on first side.

Carefully flip falafel over and fry on the other side until deeply golden brown.

Step 6. Carefully flip falafel over and fry on the other side until deeply golden brown.

🧆 Put Together a Falafel Platter

Easy tzaziki sauce is yogurt mixed with shredded cucumber, lemon and mint.

Make the Tzatziki. Combine grated cucumber with lemon juice, garlic, mint and yogurt and stir to combine.

Fry slices of halloumi cheese until golden on both sides.

Fry Halloumi Cheese. Slice halloumi into ½ inch thick slices and pan fry until golden brown on both sides.

This easy and creamy tahini sauce is mixed with garlic, fresh lemon juice and spices that is the perfect addition to drizzle over grilled meats and vegetables.

Make Tahini Sauce. To a food processor or blender, add tahini, garlic, lemon juice, cumin, paprika and water and blend until smooth. Add more water as needed for a pourable consistency.

Blend the zhoug sauce in a food processor until everything is blended well and there are no large pieces of garlic or herbs.

Make Spicy Zhoug. To a food processor or blender, blend the fresh herbs, jalapeño, garlic and spices until a smooth paste forms.

Make the Sumac Onions. Thinly slice red onion and add lemon juice, sumac and chopped parsley and stir to combine.

Mediterranean falafel platter with fried halloumi cheese, fresh vegetables, pita bread and tahini sauce.

Add the Extras and Arrange the Falafel Platter. Arrange the falafel balls on the platter along with bowls of tahini, tzatziki and zhoug. Fill the rest of the player with pita bread, vegetables and cheeses.

🫒 More Mezze to Add to the Falafel Platter

🌶️ Falafel Pairing Suggestions

There is no right or wrong way to eat a falafel platter. Have an assortment of mezze available and have fun with all the toppings! Mix and match different things and see what pairings you like. Here are a few suggestions to get you started.

  • Drizzle tahini over fried falafel, a classic bite!
  • Layer fried halloumi over pita bread with spicy zhug.
  • Combine fried falafel with pita bread, feta cheese and tzatziki sauce.

🥗 Falafel Serving Suggestions

Have extra falafel? Here are a few more falafel serving suggestions!

  • Serve falafel in a falafel bowl with hummus and chopped salad.
  • Serve falafel with Greek quinoa salad.
  • Add falafel to Mediterranean hummus bowls and other roasted vegetables.
  • Make a large falafel and turn it into a falafel burger topped with tzatziki and pickled sumac onions.

📍 Recipe Tips

  • Falafel freeze and reheat well! Once fried, lay the falafel on a flat baking sheet and freeze, then place in resealable plastic bag for up to 3 months.
  • To re-heat falafel, place the falafel on a wire lined baking sheet and bake at 350 degrees Fahrenheit until warmed through and crispy on the outside.
  • Tzatziki, cilantro zhoug sauce and tahini sauce can all be made ahead of time up to 3 days in advance.

Recipe FAQs

What do you eat with falafel?

Enjoy falafel with other Mediterranean favorites, such as in a falafel bowl with hummus and salad or falafel stuffed in a pita with creamy tahini sauce.

Is falafel healthy?

Falafel is made from chickpeas and herbs making it a healthy vegetarian option but falafel is fried, so there is added fat from frying in oil.

More Mediterranean Appetizers

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Vegetarian falafel platter with fried halloumi cheese, pita bread and tahini sauce.
Print Recipe
5 from 3 votes

Vegetarian Falafel Platter

This loaded vegetarian falafel platter is the ultimate Mediterranean mezze, filled with crisp falafel, creamy tahini sauce and fried halloumi and more!
Prep Time15 minutes
Cook Time30 minutes
Soaking8 hours
Total Time8 hours 45 minutes
Course: Appetizer, Mezze
Cuisine: Mediterranean, Middle Eastern
Keyword: falafel platter, Mediterranean falafel platter, vegetarian falafel platter
Servings: 6 servings
Calories: 297kcal
Author: Samantha Ferraro

Ingredients

Falafel

Tzatziki

Tahini Sauce

Other Additions

Instructions

Falafel

  • Soak the dried chickpeas overnight in a large bowl filled with water.
  • The next day, drain the chickpeas and pulse in a food processor until crumbly and there are no whole chickpeas left. Transfer to a large bowl.
  • In the same food processor, pulse the onion, garlic, parsley and cilantro until it almost looks like a paste, then add the parsley mixture to the beans.
  • Use a large spatula to everything together along with the cumin, cayenne, salt, pepper and flour and mix well. Add the baking powder and soda just before frying and give everything a final mix.
  • Heat a large skillet with vegetable oil and bring oil up to about 370 degrees Fahrenheit. You can test to see if the oil is hot by dropping a small piece of batter. If it sizzles, it's ready.
  • Use a large tablespoon and form the falafel mixture into balls about 1-2 tablespoons worth. Then carefully place the falafel in the hot oil, about 4-5 at a time and fry on the first side until you can see it browning on the sides, about 4-5 minutes. Then flip over and fry other side.
  • Once done, remove the falafel from the hot oil and place on a wired rack over a baking sheet to drain excess oil. Sprinkle with more salt, if desired.

Tzatziki

  • To a bowl, add the grated cucumber, yogurt, grated garlic, fresh lemon juice and fresh herbs. Season with salt and pepper and add a little olive oil. Mix the sauce until well incorporated and taste for seasoning.

Tahini Sauce

  • In a food processor, add tahini paste, garlic, lemon juice, olive oil, spices and water and blend until smooth.
  • Use a small spatula to scrape down sauce as needed and add more water if sauce is too thick.
  • Blend until desired consistency and sauce has similar consistency as honey.

Arrange the Platter

  • Arrange the falafel on a wide platter along with bowls filled with tzatziki sauce, zhoug and tahini sauce.
  • Fill any openings with pita bread, sumac onions, olives and vegetables.

Notes

  • Yields 12 falafel.
  • Falafel freeze and reheat well! Once fried, lay the falafel on a flat baking sheet and freeze, then place in resealable plastic bag for up to 3 months.
  • Tzatziki, cilantro zhoug sauce and tahini sauce can all be made ahead of time up to 3 days in advance.
  • To re-heat falafel, place the falafel on a wire lined baking sheet and bake at 350 degrees Fahrenheit until warmed through and crispy on the outside.
  • Save time and use store bought frozen falafel.
  • Here is a Mediterranean shopping List!

Nutrition

Calories: 297kcal | Carbohydrates: 30g | Protein: 12g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.002g | Cholesterol: 1mg | Sodium: 604mg | Potassium: 540mg | Fiber: 7g | Sugar: 5g | Vitamin A: 725IU | Vitamin C: 14mg | Calcium: 114mg | Iron: 4mg

Squash Blossom Pizza with Burrata

· 3 Comments

When vibrant squash blossoms burst into season, it's time to celebrate one of summers greatest treasures! This simple squash blossom pizza starts with a savory garlic infused olive oil base with layers of tender zucchini ribbons and fresh squash blossoms, adding a burst of color. Finish the summery pizza with creamy burrata cheese and fresh basil and enjoy the flavors of what summer has to offer!

Zucchini flower and burrata pizza with thinly sliced zucchini and fresh basil.
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🍕 About This Recipe

In the heart of the summer season, zucchini and squash flowers are at their peak! Usually, I like stuffed zucchini flowers stuffed with cheese and if you haven't jumped on that, I urge you to because fried squash flowers are fantastic! For another wonderful pizza combination, try my Spinach Feta Pizza.

Instead of frying, you can use these delicate zucchini flowers in a number of ways. This zucchini flower pizza is inspired from one of my favorite pizza restaurants in Los Angeles, called Pizzeria Mozza. They are famous for their squash blossom pizza and couldn't wait to make it as soon as they were in season! And if you have any leftover pizza dough, make a Pizza Sandwich!

🌼 About Squash Blossoms

Squash blossoms are also called zucchini flowers. They are the flowers that grow from the zucchini or squash plant. Zucchini flowers are delicate with a vibrant yellow color and as the flowers grow, they will eventually turn into male flowers or female flowers. The female flowers will grow into the fruit and the male flowers will stay on the stem.

It's recommended to harvest the male zucchini flowers if you just want the flowers, but keep in mind that there still needs to be male flowers so they can pollinate the other flowers to turn into zucchini.

You can also harvest the female flowers that are beginning to grow zucchini, like pictured in the ingredient list. That way you have both the zucchini and the flowers to ad dot the pizza.

📋 Ingredients

Ingredients for squash blossom pizza.
  • Pizza Dough: When working with raw pizza dough, keep it at room temperature for at least 30 minutes before rolling the dough out.
  • Mozzarella Cheese: A few slices of mozzarella, roughly torn or shredded is all you need as the base for this white pizza. Another favorite is buffalo milk mozzarella, which has great flavor and is easily digestible for most people.
  • Olive Oil: No tomato sauce in this pizza, instead, this is an olive oil pizza with grated garlic that steeps in the rich olive oil.
  • Garlic: I like using a microplane to grate the garlic or you can chop it finely. The pizza is is an olive oil garlic sauce which doesn't overpower the tender zucchini and burrata cheese.
  • Zucchini Flowers and Zucchini: Zucchini flowers are very delicate and should be used the same they they are harvested. If harvesting yourself, cut the zucchini flowers in the morning when they are open.
  • Burrata Cheese: Burrata is a ball of mozzarella with a very soft cream inside, called stracciatella. I suggest adding the burrata after the pizza is cooked or on top of cooked and warm dishes such as warm roasted cherry tomatoes or on top of a fresh burrata caprese.
  • Parmesan Cheese: Optional but highly recommended, add a grating of Parmesan cheese right before cooking the zucchini flower pizza.

See recipe card for full information on ingredients and quantities.

⏲️ Instructions

Brush garlic onto the stretched out pizza dough.

Step 1. Roll out pizza dough and brush a thin layer of the garlic olive oil onto the dough.

Top the white pizza with thinly sliced zucchini ribbons.

Step 2. Layer on the shredded mozzarella cheese and zucchini ribbons, leaving room around the border.

Transfer zucchini pizza to the hot oven and cook until crust is golden brown.

Step 3. Add the squash flowers (cut in half if they are large) and top with grated parmesan cheese, if using.

Cook the squash blossom pizza until cheese has melted and crust is golden brown.

Step 4. Cook the squash blossom pizza in a hot 500 degree Fahrenheit oven until the crust is golden brown and cheese has melted.

Once the zucchini flower pizza is done, top with roughly torn burrata cheese.

Step 5. As soon as the pizza is done cooking, garnish with roughly torn burrata cheese and fresh basil leaves.

📍 Recipe Tips

  • Use squash blossoms the same day they are harvested or purchased because they will wilt quickly.
  • If cutting your own squash blossoms, cut the flowers in the morning when they are open.
  • Don't wash the zucchini flowers, just give them a simple wipe if there's any dirt on them.
  • If burrata cheese isn't available, substitute with fresh mozzarella that is packed in brine.
  • Let the pizza dough come to room temperature so it's easier to stretch out.
Zucchini flower pizza topped with burrata and fresh basil leaves.

Recipe FAQs

Are squash blossoms and zucchini flowers the same thing?

Yes, zucchini flowers come from the zucchini plant and squash flowers come from the squash plant, such as pumpkin or yellow summer squash. Both the blossoms and flowers are edible and look like yellow flowers.

Can I use other types of cheese instead of burrata?

Instead of burrata cheese, you can look for stracciatella which is a soft cream or look for fresh mozzarella that is packed in brine, which will be creamy.

Where can I find squash blossoms or zucchini flowers?

If you are growing your own zucchini and squash plants, you can harvest the male flowers right from the plant as soon as they bloom. You cna also find squash flowers at the farmers market during the summer season.

Serving Suggestions

If you have leftover squash blossoms, make stuffed zucchini flowers to start. As a side, make classic caesar salad to serve alongside the zucchini pizza or a crunchy shredded brussels sprouts salad with Parmesan.

Do you want a pizza on the other end of the spectrum, packed with bolognese sauce? Try my Bolognese Pizza and give your friends and family a variety of flavors.

More Pizza Recipes to Try

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Squash blossom pizza with creamy burrata cheese and fresh basil.
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5 from 4 votes

Squash Blossom Pizza with Burrata

This vibrant squash blossom pizza features a garlic-infused olive oil base, tender zucchini ribbons, fresh squash blossoms and creamy burrata cheese.
Prep Time30 minutes
Cook Time10 minutes
Total Time38 minutes
Course: Main
Cuisine: Italian
Keyword: garlic pizza, pizza with garlic, squash blossom pizza, zucchini flower burrata pizza, zucchini flower pizza
Servings: 4 servings
Calories: 633kcal
Author: Samantha Ferraro

Ingredients

  • 1 pound pizza dough room temperature
  • Flour for dusting
  • ¼ cup olive oil + more for drizzling
  • 1-2 garlic cloves grated or finely chopped
  • 4 ounces mozzarella cheese shredded
  • 1 small zucchini or summer squash sliced thin into ribbons
  • Grated parmesan cheese
  • 8 zucchini flowers cut in half and the inside stem removed
  • 8 ounces burrata cheese about 4 small 2 ounce balls of burrata
  • Fresh basil leaves for garnish
US Customary - Metric

Instructions

  • Pre-heat your oven to 500 degrees Fahrenheit and if available, place the pizza stone in the oven to preheat.
  • Divide the dough in half and roll out both dough balls to a 9-10 inch circle.
  • Whisk the grated garlic with the olive oil and brush the garlic oil onto the pizza dough, leaving room around the border.
  • Layer the shredded mozzarella, zucchini ribbons and top with the halved zucchini flowers, gently fanning the flours out for presentation.
  • 'If using, top with grated parmesan cheese and an extra drizzle of olive oil right on top.
  • Transfer the pizza to a hot pizza stone and cook the pizza until the crust is golden brown and cheese has melted, for about 6-8 minutes.
  • Once done, remove the squash flower pizza from the oven and top with roughly ton burrata cheese, about 2-4 ounces per pizza and fresh basil leaves.

Notes

    • Use squash blossoms the same day they are harvested or purchased because they will wilt quickly.
    • If cutting your own squash blossoms, cut the flowers in the morning when they are open.
    • Don't wash the zucchini flowers, just give them a simple wipe if there's any dirt on them.
    • If burrata cheese isn't available, substitute with fresh mozzarella that is packed in brine.
    • Let the pizza dough come to room temperature so it's easier to stretch out.
    • Recipe Yields 2 medium size pizzas.

Nutrition

Calories: 633kcal | Carbohydrates: 57g | Protein: 26g | Fat: 37g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 56mg | Sodium: 1045mg | Potassium: 235mg | Fiber: 2g | Sugar: 7g | Vitamin A: 719IU | Vitamin C: 18mg | Calcium: 334mg | Iron: 4mg

Grilled Sockeye Salmon with Mediterranean Glaze

· 6 Comments

Simply grilled sockeye salmon is a mouthwatering recipe that is cooked in nearly 15 minutes! The rich salmon is flavored with a vibrant citrus herb marinade that enhances the natural flavors of the salmon. As the fish hits the grill, the tangy marinade creates an irresistible glaze that is both smoky and bright and bursts with Mediterranean flavors.

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

As we reach the heart of summer season in the Pacific Northwest, it is officially wild sockeye salmon season. Sockeye salmon can be frozen and available throughout the rest of the year, but as soon as June and July rolls around, it's one of the greatest treasures of the summer season.

This simply grilled sockeye salmon filet boasts some of my favorite Mediterranean flavors. Peppery olive oil, fresh citrus juices and herbs, savory garlic and a touch of honey for sweetness. The Mediterranean marinade glides over the sockeye salmon and provides a lovely bright and citrusy flavor without being overpowering. You can grill the whole salmon filet right on the grates, like in this recipe or place the salmon over cedar plank for a slightly smoky layer of flavor. If Halibut is your go to fish try my panko crusted halibut.

This Mediterranean grilled salmon is fantastic served alongside fattoush salad, lemony quinoa tabbouleh and Greek orzo pilaf.

✨ Recipe Highlights

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

📋 Ingredients

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

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

⏲️ Instructions

Whisk the salmon marinade in a bowl.

Step 1. In a bowl, add the olive oil, spices, citrus juices, honey, parsley and grated garlic and whisk to combine. Reserve half of the salmon marinade for after cooking.

Brush the Mediterranean salmon marinade onto the salmon filet.

Step 2. Pat the salmon dry with paper towels and brush the citrus glaze all over the flesh of the salmon.

Place the sockeye salmon filet on the hot grill.

Step 3. Once an outdoor grill or indoor grill pan has preheated to medium-high heat, place the sockeye salmon on the grill, skin side down.

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

Step 4. Add vegetables, if grilling alongside and continue grilling the salmon for 8-10 minutes until the thickest part is just cooked through. Cover the grill for the final 2-3 minutes to cook the top of the fish.

📍 Recipe Tips

  • Dry the salmon filet. With any protein, searing steak, grilling chicken and even with seafood recipes, use a paper towel to pay the salmon dry very well. This will help any seasoning and marinades stick to the protein better.
  • Save half of the glaze. Before brushing the marinade onto the salmon, reserve half of it for after it's grilled.
  • Don't flip the salmon. Sockeye salmon is a very thin salmon, compared to thicker filets such as King salmon. Because the salmon is so thin and delicate, the less handling the better. Cover the grill for the last few minutes to cook the top.
  • Don't overcook the salmon. Most salmon filets need no more than 10-15 minutes of cooking. Thicker pieces may need an extra few minutes, so keep an eye on it to prevent the salmon from over cooking and drying out.
Grilled sockeye salmon with grilled vegetables.

🥗 What to Serve with Grilled Salmon

Recipe FAQs

What is the ideal grilling temperature for salmon?

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

Do you need to flip salmon on the grill?

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

How do you prevent salmon from drying out?

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

More Salmon Recipes to Try

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Easy grilled sockeye salmon recipe.
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5 from 7 votes

Grilled Sockeye Salmon with Mediterranean Glaze

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

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

Grilled Branzino with Lemon and Fresh Herbs

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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. Serve alongside a bright citrus oil to pour over the branzino filets and bring all those light and fresh flavors together.

Whole grilled branzino with lemon and herbs.
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About This Recipe

Simply grilled branzino is one of our favorite Mediterranean summer dinners! Whole branzino are infused with fresh herbs and bright citrus and perfectly grilled until the fish is tender and flaky.

The beautiful thing about whole grilled branzino, is that there is little prep. Have the fishmonger scale and gut the fish and once you're ready, stuff the whole fish with lemon slices and fresh herbs and you're ready to grill!

If you can't find a whole Branzino look for a Salmon Fillet and make my Grilled Sockeye Salmon with Mediterranean Glaze. If Halibut is your go to fish try my panko crusted halibut.

I like to keep the grilled branzino simple a light and once the fish is done cooking, pour over a fresh herb and lemon vinaigrette to enhance the fresh Mediterranean flavors. And while the grill is going, serve the grilled sea bass with grilled potato and asparagus salad or garnish the fish with grilled pineapple pico de gallo for a sweet finish.

🐟 What is Branzino?

Branzino is also known as European sea bass and can be found all throughout the Mediterranean sea. Branzino is a light and mild fish that weighs anywhere from 1 ½ to 2 pounds, making it a fantastic fish for stuffing aromatics and for at home cooking.

🌿 Recipe Highlights

  • Step by step instructions with photos on how to grill and serve a whole branzino!
  • Light, fresh and citrusy, this grilled branzino recipe only has a handful of ingredients and is full of Mediterranean flavor!
  • Grilled branzino is a light and flaky white fish with a mild flavor that holds up to high heat cooking such as grilling or roasting.
  • Whole branzino pairs well with a variety of sides, such as lemon orzo salad with feta and Italian grilled panzanella salad.

📋 Ingredients

Ingredients for grilled branzino, including lemon, olive oil and fresh herbs.
  • Branzino: Also called Mediterranean sea bass, look for branzino that is firm, fresh with clear eyes.
  • Lemon: Slice half the lemon into thin slices and save the other half to grill. You can also do the same with orange, grapefruit or lime.
  • Fresh Herbs: Use your favorite fresh tender herbs such as parsley, cilantro, basil, thyme and green onions. Stuff a few sprigs into the cavity of the whole sea bass and save some for the lemon vinaigrette.
  • Olive Oil: use a good quality olive oil that is full of flavor for the lemon vinaigrette.
  • Flaky Salt: Fleur de sel have thick and light salt flakes with a nice crunch. I like to use this both in seasoning and as a finishing salt once the branzino is cooked.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Grill other whole fish such as red snapper or whole striped bass.
  • Use any tender fresh herbs that are available or a mixture of herbs, such as fresh basil, thyme, oregano, tarragon, cilantro and parsley.
  • Instead of lemon, stuff the branzino with other citrus such as orange, grapefruit or lime slices.
  • Chopped or sliced preserved lemons would be fantastic stuffed inside the fish and used in the herb oil.

⏲️ How to Grill a Whole Branzino

Stuff the branzino with herbs and lemon slices.

Step 1. Season the inside of the branzino with salt and pepper and stuff a few springs of fresh herbs and lemon slices into the cavity.

Place the stuffed branzino onto a hot grill.

Step 2. Liberally brush the outside of the whole fish with oil and place the whole branzino onto a hot grill and grill for 5-7 minutes on the first side.

Grill branzino on both sides until lightly charred.

Step 3. Use a flexible fish spatula and carefully flit th branzino to the other side and continue cooking for another 5 minutes until charred on the outside and fish is just cooked through.

Place the branzino upright on its back before removing the spine.

Step 4. Remove the whole branzino to a platter and let cool slightly When ready to serve, remove the herbs and lemon and stand the fish upright on its back.

Open up the grilled branzino.

Step 5. Use a fork and gently open up the branzino, skin side down.

Remove the spine from the grilled branzino.

Step 6. At this point, the spine will be easily to remove and you can also use small paring knife to cut off the tail and head for presentation.

Spoon over the lemon herb oil onto the grilled branzino filet.

Step 7. Spoon the lemon herb oil onto the cooked branzino.

Squeeze grilled lemon onto the grilled branzino filet.

Step 8. Optional but highly recommended, grill a halved lemon and squeeze the grilled lemon juice onto the branzino.

📍 Recipe Tips

  • When buying whole fish, the fish should smell fresh without any "fishy" odor and the eyes should be clear and not cloudy.
  • If the herbs and citrus is poking out, you can secure the fish with toothpicks to keep the aromatics inside.
  • Liberally brush oil onto the outside of the fish to ensure the fish doesn't stick to the grill.
  • Heat the grill to high, which also helps the fish not stick to the grill. But if some of the fish skin sticks, that's perfectly fine.
  • Thicker whole fish may need an extra 2-3 minutes of cooking, so keep an eye on the fish.
Grilled branzino with herb oil on top.

What to Serve Grilled Branzino With

Recipe FAQs

What does branzino taste like?

Branzino is a delicious mild while fish that is flaky when cooked. The flaky fish is a great fish for those wanting to get into seafood as branzino is not fishy at all.

Does grilled branzino have bones?

Yes, branzino does have bones. Once the fish is grilled, you and open it up and remove the spine easily, though there may be some small bones so be careful when eating.

Can you eat the skin on branzino?

yes, you can eat branzino skin. Make sure the fish is scaled well and season the outside of the fish with salt and pepper and olive oil. Once grilled or roasted, the sea bass skin will be charred and slightly crispy.

More Fish 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.

Mediterranean grilled branzino with lemon and olive oil.
Print Recipe
4.84 from 25 votes

Grilled Branzino with Lemon and Fresh Herbs

Simply grilled branzino fish, also known as sea bass, is stuffed with lemon slices, lots of fresh herbs and served along side a bright and lemony citrus oil.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Italian
Keyword: grill whole fish, grilled branzino, grilled fish, whole branzino, whole fish
Servings: 4 servings
Calories: 1150kcal
Author: Samantha Ferraro

Ingredients

  • 2 whole branzino about 1 ½ pounds each
  • 1 lemon cut in half, other half saved for grilling
  • Few sprigs of fresh herbs parsley, cilantro, thyme or basil
  • 1 teaspoon Kosher salt
  • ½ teaspoon Ground black pepper
  • 2-3 tablespoons Olive oil

Herb Olive Oil

  • ¼ cup olive oil
  • ½ lemon zested and juiced
  • ¼ cup fresh parsley, basil or cilantro thick stems removed and finely chopped
  • Salt and pepper to taste
US Customary - Metric

Instructions

  • Ask your fish monger to clean the branzino well, to de-scale it and de-gut.
  • Preheat an outdoor or indoor grill to high and pat the outside of the fish dry well with paper towels.
  • Season the inside of the fish cavity with salt and pepper and stuff with 2-3 lemon slices and a few sprigs of herbs. You can cut the lemon slices in half if they are large.
  • Liberally brush olive oil all over the outside of the whole fish and place the stuffed sea bass onto the hot grill. Cook the fish for 5-7 minutes on the first side until skin is charred, then carefully flip over and continue cooking for another 5 minutes until fish looks opaque.
  • Once done, transfer the whole fish to a platter. While the fish rests, grill the other lemon half until lightly charred.
  • To make herb olive oil, add the finely chop fresh herbs to a bowl along with the olive oil, lemon zest and juice and season with salt and pepper. Whisk to combine and taste for seasoning.
  • To serve, lay the fish on it's back and remove the aromatics from the cavity. Use a fork to gently open the fish, exposing the fillets and remove the spine, which should come off easily. Use a pairing knife to remove the head and tail as well.
  • Drizzle the citrus oil over fish filets and finish with a squeeze of grilled lemon juice on top.

Video

Notes

    • When buying whole fish, the fish should smell fresh without any "fishy" odor and the eyes should be clear and not cloudy.
    • If the herbs and citrus is pocking out, you can secure the fish with toothpicks to keep the aromatics inside.
    • Liberally brush oil onto the outside of the fish to ensure the fish doesn't stick to the grill.
    • Heat the grill to high, which also helps the gish not stick to the grill. But it some of the fish skil sticks, that's perfectly fine.
    • Thicker whole fish may need an extra 2-3 minutes of cooking, so keep an eye on the fish.
    • For another Seafood recipe with an Italian Spin, try my Halibut Piccata.

Nutrition

Serving: 1branzino | Calories: 1150kcal | Carbohydrates: 12g | Protein: 161g | Fat: 48g | Saturated Fat: 8g | Cholesterol: 720mg | Sodium: 624mg | Potassium: 2490mg | Fiber: 3g | Sugar: 3g | Vitamin A: 810IU | Vitamin C: 71.5mg | Calcium: 170mg | Iron: 8.5mg